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Cold salted mushrooms

0
1034
Kitchen Eastern European
Calorie content 17 kcal
Portions 0.5 l.
Cooking time 8 days
Proteins * 2.2 gr.
Fats * 1.2 gr.
Carbohydrates* 0.5 gr.
* per 100 gr. product
Cold salted mushrooms
Content

Cold harvesting of mushrooms involves salting raw foods. Thanks to this cooking process, the mushrooms are crispy and strong. The appetizer will serve as an excellent addition to the main hot dishes.

Ingredients

Cooking process

step 1 out of 5
We choose a convenient deep container for pickling, on the bottom of which we spread some of the spices: pepper, bay leaf and currant.
step 2 out of 5
Mushrooms should be prepared in advance for salting. They should be carefully sorted out, checked for worminess, rinsed, and then filled with water for 5-6 hours. Only after this procedure we put some of the mushrooms in our container. Sprinkle with salt on top, add a little more spices.
step 3 out of 5
Repeat the layer. Put the mushrooms out again, salt and add spices.
step 4 out of 5
Cover the contents with a napkin, press down with a plate and secure with any load. You can use a jar of water. We leave the workpiece in this position for a week.
step 5 out of 5
After a week, we drain the brine, add more salt and spices to taste, set the press for another two days. Then the salted boletus is ready! Can be tasted or stored in jars.

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