How to cold salt porcini mushrooms
0
3681
Kitchen
Eastern European
Calorie content
24.5 kcal
Portions
0.5 l.
Cooking time
20 minutes.
Proteins *
2.2 gr.
Fats *
1.7 gr.
Carbohydrates*
2.1 gr.
Cold pickled porcini mushrooms differ significantly in taste from pickled ones. The acid in such mushrooms is natural, not acetic, and the texture is crispy, dense, characteristic of pickles. Before salting, it is recommended that the mushrooms are not only thoroughly rinsed, but also soaked for a couple of hours in water, so that small adhering impurities move away from the fruit bodies.
Ingredients
Cooking process
We sort out porcini mushrooms immediately after collection. We throw away random debris, clean the dirt with a knife, cut off the defective parts. We wash the prepared mushrooms with running water, washing away visible dirt. After washing, fill the fruit bodies with cold water and let stand for two to three hours so that the residual invisible debris floats to the surface. After that, drain the water from the mushrooms.
Peel the garlic, wash and dry. We cut each clove into thin slices. Put the prepared porcini mushrooms in the salting container in layers, with the caps down. Sprinkle each layer with salt and transfer with mashed bay leaves, garlic slices and black peppercorns. Cover the surface of the stacked mushrooms with clean horseradish leaves, and lay a flat plate of a smaller diameter on top. We put a weight on the plate of such a weight so that the mushrooms are tightly pressed, but not crushed.
Salting porcini mushrooms takes one and a half to two months. The ideal temperature at which the mushrooms are properly salted and do not spoil is 6-8 degrees. If the temperature drops below, the salting process will slow down, and blackening of the mushrooms is also possible. It is important to ensure that the mushrooms are covered with brine at all times: both during salting and during subsequent storage in a ready-made form.
Bon Appetit!