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Pickling milk mushrooms with oak leaves

2121

Kitchen Eastern European

Calorie content 16 kcal

Portions 3 l.

Cooking time 30 d.

Proteins * 1.8 gr.

Fats * 0.8 gr.

Carbohydrates* 0.5 gr.

Content

Salted milk mushrooms in the process of salting always lose some of their strong and crunchy taste, oak leaves contain a lot of tannins, it is not for nothing that in the old days mushrooms were salted only in oak barrels. In addition, oak leaves keep fungi from mold. They do not have their own aroma and do not interrupt the natural taste of salted milk mushrooms, and spices and seasonings can be added before serving the mushrooms to the table. Salt the milk mushrooms in a cold way with preliminary soaking.

Ingredients

White milk mushrooms or black milk mushrooms 6 Kg Salt 240 gr. Oak leaves 20 pcs.

Cooking process

First, clean the mushrooms for salting, wash and soak for 2 days in cold water under load, changing it 2 times a day. Rinse the soaked milk mushrooms with running water.

Collect enough oak leaves, possibly with small twigs, to transfer the mushrooms.

Prepare a deep container for pickling milk mushrooms. At its bottom, lay a layer of oak leaves 1 cm thick. Put half of the soaked milk mushrooms on the leaves, placing them with their caps down. Sprinkle a layer of mushrooms with salt in the calculated amount. An average of 40 g of salt is taken per 1 kg of fresh mushrooms, but if you store mushrooms in the refrigerator, and not in a cold basement, then increase the amount of salt. Then lay the second layer of oak leaves and the rest of the mushrooms on them.

Cover the mushrooms on top with a thick layer of oak leaves. Place a flat plate or wooden circle on top and put oppression on top. Transfer the container with mushrooms to a cold place. In a month, salted milk mushrooms with oak leaves will be ready.