Black mushroom: TOP-5 preservation recipes

Despite the fact that the black mushroom is a little harsh and has a specific aroma, this mushroom has gained immense popularity. An incredibly large number of blanks are prepared from these gifts of the forest. Particular attention should be paid to salting. If you take this process seriously, do everything right and slowly, then the result will be an incredibly tasty snack.

Despite the fact that the black mushroom is a little harsh and has a specific aroma, this mushroom has gained immense popularity.

Due to the fact that the black mushroom belongs to conditionally edible mushrooms, the process of pickling it must be taken seriously. Only if a number of rules are observed, the preparation will turn out tasty, fragrant, and most importantly, without unpleasant bitterness.

Among the most important of them are the following:

• you need to cook small specimens separately from mature ones;
• debris from the mushrooms is carefully removed with a brush or knife. Any mote can cause severe poisoning;
• softened and darkened areas are cut off;
• obligatory washing of each copy under running water;
• mushrooms must be soaked in clean water for at least three days;
• water during soaking is changed at least once every five hours, be sure to add salt;
• at the end of the soaking process, each copy is washed and dried;
• milk mushrooms ready for salting lose their characteristic bitterness. It is enough to cut off a small piece and taste it to find out if it is already possible to start the process of their preparation;
• salt for salting is used ordinary, without various additives.

Only by following these rules will it be possible to pickle really tasty blackies and not worry that they can be harmful to health.

Milk mushrooms for the winter (video)

Pickle for mushrooms per 1 liter of water

The easiest way to pickle mushrooms does not involve preparing a brine as such. Blackies are simply abundantly sprinkled with salt and kept under pressure for the required time period. In order for the milk mushrooms to turn out more tender and crispy, it is recommended to pickle them in a pre-prepared brine. The main thing at the same time, to observe all proportions exactly.

Products:

• 1 liter of water;
• 35 gr. salt;
• 25 gr. currant leaves;
• 15 gr. horseradish sheets;
• 15 gr. oak sheets;
• 25 gr. cherry leaves;
• 12 gr. pepper.

The easiest way to pickle mushrooms does not involve the preparation of brine as such

Cooking:

1. Pour water into an enamel pan and season with salt.
2. Boil the liquid, add all the leaves and pepper.
3. Boil for just a couple of minutes.
4. Cool to room temperature.

Black mushroom: a recipe for harvesting in a hot way

The hot method of harvesting nigella is good because after a couple of weeks the mushrooms are ready for use.. That is why hostesses are increasingly beginning to harvest them in this way. In addition, this method of harvesting is considered safer and more reliable.

Products:

• 0.85 kg of nigella;
• 45 gr. salt;
• 35 gr. dill inflorescences;
• 18 gr. cherry leaves;
• 18 gr. sheet horseradish;
• 35 gr. garlic;
• 12 gr. peppercorns.

The hot method of harvesting nigella is good because after a couple of weeks the mushrooms are ready for use.

Cooking:

1. Soak mushrooms in slightly salted water for at least three days.
2. After that, boil them for a quarter of an hour and throw them in a colander to cool, wash.
3. At the bottom of the jar, put part of the leaves, peeled and coarsely chopped garlic, dill and salt.
4. Lay the mushrooms in layers, sprinkling them with salt and leaves.
5. Pour water into a saucepan, add pepper and boil.
6. Pour hot liquid over mushrooms.

Immediately cover them with lids and put in a cool place for two weeks.

Cooking nigella in a cold way

Mushrooms prepared without additional heat treatment are simply delicious. They remain crispy, dense and have a delicious taste. Salting them is very long, due to which it is tiring. But the end result is well worth the wait.

Products:

• 0.9 kg of black mushrooms;
• 0.9 l of water;
• 2 gr. citric acid;
• 55 gr. salt.

Mushrooms prepared without additional heat treatment are simply delicious

Cooking:

1. Pour the mushrooms soaked for about four days with water and add citric acid.
2. Insist for a quarter of an hour, then put in a barrel with hats down.
3. Sprinkle each mushroom layer generously with salt.
4. Set oppression on top and leave it under observation for a couple of days so that the milk mushrooms release juice and are completely covered with it.
5. Only then put them for at least a month in a cool place.

How to pickle black mushrooms with cabbage leaves

Almost every hostess has to salt cabbage. This variety of pickles is insanely popular. If mushrooms are the basis of such a preparation, then it will become perfect, capable of being a self-sufficient dish.

Products:

• 4.8 kg of black mushrooms;
• 0.25 kg of cabbage;
• 0.2 kg of salt;
• 35 gr. horseradish root;
• 20 gr. dill umbrellas;
• 0.1 kg of a mixture of cherry and currant leaves;
• 0.15 kg of garlic.

Almost every hostess has to salt cabbage

Cooking:

1. Rinse the blackberries and soak them in abundantly salted water for at least four days. Every five hours the water needs to be changed.
2. Grind cabbage, as well as garlic and horseradish.
3. Put the mushrooms in a barrel, shifting the leaves and sprinkling with salt.
4. Put cabbage and garlic on top, put under oppression.
5. For a couple of days, mix the contents several times.

Arrange in jars and refrigerate for a couple of months.

Mushroom powder from black mushrooms

You can make an amazing blank in the form of a powder from blackies. In the future, store it in a regular jar and add it to various dishes. It can be sauces, gravies and even soups. The process of their preparation will be as simple as possible, since the main component was prepared in advance.

Products:

• 1.25 kg of black mushrooms;
• 6 gr. cloves;
• 14 gr. peppercorns;
• 12 gr. coriander;
• 2 gr. bay leaves.

Cooking:

1. Rinse the mushrooms, if necessary, clean and dry on a towel.
2. After that, dry them to the desired state in the oven.
3. Place dry mushrooms in a blender bowl and grind into powder.
4. Put all the spices in a mortar and also grind.
5. Mix all prepared products.
6. Transfer the prepared mixture to a clean and completely dry jar.

Store in a dark and fairly cool place.

Black breast is a great trophy (video)

Black milk mushrooms are very specific mushrooms. If the process of their preparation is approached without due attention, then the dish will simply be spoiled, bitter, with a sharp tarry smell. But fans of chernushki this fact does not bother. It is enough to soak them in advance so that all undesirable consequences are excluded. The preparations are very fragrant and deliciously delicious. It does not matter at all which recipe was chosen. Each recipe has its own characteristics and undeniable advantages. Accordingly, it becomes possible to experiment a little and choose the blank that will fully meet all the requirements and simply diversify your diet as much as possible. Moreover, salted mushrooms can be served not only as a snack, but also safely used in the process of preparing soups, main courses and salads.

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