Today, as extended time for preparations, we turn to the topic of how to marinate mushrooms, and cook together learn this flavored snack.
The general scheme of marinating mushrooms look like.
Cleaned and prepared mushrooms, place in pan, add the spices and pour in water (1 cup per 1 kg of mushrooms). In the process of boiling water will evaporate, and the mushrooms start up the juice. Salt, add at the end of cooking, pour the vinegar and mushrooms after removing from heat.
But this is only a general scheme. There are many intricacies that need to know to marinated mushrooms turned out really tasty. Here are some of them.
1. Disassemble the mushrooms species. Mushrooms are different kinds of marinated separately, because they have different cooking times and different tastes.
2. For marinating take only fresh, firm and whole mushrooms, if the caps are browning, cut them.
3. Marinade will be transparent, if during cooking will follow the formation of foam in a timely manner and its extract.
4. Aspen and black boletus make the marinade, so they must be pre-rinse with boiling water, hold it for 5-10 minutes, then rinse with cold water.
5. To avoid formation of mold on the mushrooms, add to the banks boiled oil.
6. If the mold is still formed, it is necessary to remove, wash mushrooms, pour vegetable oil and add onion.
7. To mushrooms were strong, they need to cook in enamelware and lowered into the water already zakipevshuyu.
8. With the oil before marinating, remove the skins pileate, otherwise they would get slippery.
9. A perfect blend of spices that can be put into jars with mushrooms - a mixture of small amounts of leaves, cherry, oak, clove and a little tub. But be careful: the spice must emphasize only the taste and aroma of mushrooms, not stifle it.
10. Remember that the banks before rolling necessarily be sterilized!
11. To prevent darkening of peeled and sliced mushrooms to keep them laying a 2% solution of table salt (20 g of salt per 1 liter of water). But remember: the mushrooms quickly absorb water.
12. And most importantly: do not let anyone try marinated mushrooms, or a flavorful appetizer ... do not make it to the winter!
Let's talk about some recipes marinate mushrooms. Them as much and mistresses, and each woman uses her secrets in this difficult matter. Nevertheless, here are a few interesting recipes that could be adopted.
The recipe first. "Universal".
For this recipe you can use any mushrooms: boletus, aspen, boletus, honey.
Prepared mushrooms simmer 20 minutes, sit in a colander.
At this time, cook the brine. Per liter of water: 1.5 st. teaspoon of salt, dill, black pepper, garlic, bay leaf (in each jar to 1 leaves). Also, add the chilli pepper bitter (pepperoni). And a 1.5 liter jars add 1 tbsp. 25% of the spoon of vinegar.
When cooked mushrooms stekut, place them in sterilized jars, fill them with hot brine from the top and pour 1 teaspoon of hot sunflower oil. Roll up, flip the jars and cover.
Recipe for the second. "Mushrooms in Korean."
You will need 1 kg of mushrooms, 100 grams of carrots, 2 onions, 3 cloves garlic, 1 pod red pepper, 1 / 4 tsp black pepper, salt, 2 tablespoons sugar, 100 grams of vegetable oil, 1 tsp vinegar or a pinch of citric acid. If you love witty, add another red chilli pepper.
Prepared mushrooms dip in boiling water and cook for 5-7 minutes. Drain and rinse mushrooms with cold water. Clean the Bulgarian pepper from seeds and partitions, cut into small pieces. Carrots cut into slices, fry the onion in butter, cool.
Season the mushrooms with a mixture of peppers, roasted carrots, salt, garlic, black pepper (to taste), sugar, citric acid or vinegar, then shift into an enamel bowl. Let sit at room temperature, and then roll up to the banks.
Recipe for a third. "Urban mushrooms."
You will need 1 kg of mushrooms, 2 cups water, 1 / 2 bottle of Z0% vinegar, 10 peppercorns, 2 bay leaves, 2 teaspoons salt, nutmeg to taste.
Clean the mushrooms, rinse them with cold water and fold in the sieve. In the water, add vinegar and spices and bring to boil.
Cook the mushrooms in lightly salted water for 5 minutes, then remove, allow to drain water and return again in the marinade and cook another few minutes. Transfer to jars and refrigerate. Marinated mushrooms are ready!
Recipe for a fourth. "Ancient".
For this recipe, prepare mushrooms.
Boil the vinegar with a little salt, dip in him cleaned mushrooms. Once the mushrooms begin to boil, immediately pass them along with the vinegar in an enamel bowl and allow to brew for a day.
Once the mushrooms will insist on their fold sieve and fold into the banks hats up. Then fill them with fresh cooled down a strong vinegar, boiled with bay leaf, allspice and a little salt. Pour vegetable oil on top and roll up to the banks.
The general scheme of marinating mushrooms look like.
Cleaned and prepared mushrooms, place in pan, add the spices and pour in water (1 cup per 1 kg of mushrooms). In the process of boiling water will evaporate, and the mushrooms start up the juice. Salt, add at the end of cooking, pour the vinegar and mushrooms after removing from heat.
But this is only a general scheme. There are many intricacies that need to know to marinated mushrooms turned out really tasty. Here are some of them.
1. Disassemble the mushrooms species. Mushrooms are different kinds of marinated separately, because they have different cooking times and different tastes.
2. For marinating take only fresh, firm and whole mushrooms, if the caps are browning, cut them.
3. Marinade will be transparent, if during cooking will follow the formation of foam in a timely manner and its extract.
4. Aspen and black boletus make the marinade, so they must be pre-rinse with boiling water, hold it for 5-10 minutes, then rinse with cold water.
5. To avoid formation of mold on the mushrooms, add to the banks boiled oil.
6. If the mold is still formed, it is necessary to remove, wash mushrooms, pour vegetable oil and add onion.
7. To mushrooms were strong, they need to cook in enamelware and lowered into the water already zakipevshuyu.
8. With the oil before marinating, remove the skins pileate, otherwise they would get slippery.
9. A perfect blend of spices that can be put into jars with mushrooms - a mixture of small amounts of leaves, cherry, oak, clove and a little tub. But be careful: the spice must emphasize only the taste and aroma of mushrooms, not stifle it.
10. Remember that the banks before rolling necessarily be sterilized!
11. To prevent darkening of peeled and sliced mushrooms to keep them laying a 2% solution of table salt (20 g of salt per 1 liter of water). But remember: the mushrooms quickly absorb water.
12. And most importantly: do not let anyone try marinated mushrooms, or a flavorful appetizer ... do not make it to the winter!
Let's talk about some recipes marinate mushrooms. Them as much and mistresses, and each woman uses her secrets in this difficult matter. Nevertheless, here are a few interesting recipes that could be adopted.
The recipe first. "Universal".
For this recipe you can use any mushrooms: boletus, aspen, boletus, honey.
Prepared mushrooms simmer 20 minutes, sit in a colander.
At this time, cook the brine. Per liter of water: 1.5 st. teaspoon of salt, dill, black pepper, garlic, bay leaf (in each jar to 1 leaves). Also, add the chilli pepper bitter (pepperoni). And a 1.5 liter jars add 1 tbsp. 25% of the spoon of vinegar.
When cooked mushrooms stekut, place them in sterilized jars, fill them with hot brine from the top and pour 1 teaspoon of hot sunflower oil. Roll up, flip the jars and cover.
Recipe for the second. "Mushrooms in Korean."
You will need 1 kg of mushrooms, 100 grams of carrots, 2 onions, 3 cloves garlic, 1 pod red pepper, 1 / 4 tsp black pepper, salt, 2 tablespoons sugar, 100 grams of vegetable oil, 1 tsp vinegar or a pinch of citric acid. If you love witty, add another red chilli pepper.
Prepared mushrooms dip in boiling water and cook for 5-7 minutes. Drain and rinse mushrooms with cold water. Clean the Bulgarian pepper from seeds and partitions, cut into small pieces. Carrots cut into slices, fry the onion in butter, cool.
Season the mushrooms with a mixture of peppers, roasted carrots, salt, garlic, black pepper (to taste), sugar, citric acid or vinegar, then shift into an enamel bowl. Let sit at room temperature, and then roll up to the banks.
Recipe for a third. "Urban mushrooms."
You will need 1 kg of mushrooms, 2 cups water, 1 / 2 bottle of Z0% vinegar, 10 peppercorns, 2 bay leaves, 2 teaspoons salt, nutmeg to taste.
Clean the mushrooms, rinse them with cold water and fold in the sieve. In the water, add vinegar and spices and bring to boil.
Cook the mushrooms in lightly salted water for 5 minutes, then remove, allow to drain water and return again in the marinade and cook another few minutes. Transfer to jars and refrigerate. Marinated mushrooms are ready!
Recipe for a fourth. "Ancient".
For this recipe, prepare mushrooms.
Boil the vinegar with a little salt, dip in him cleaned mushrooms. Once the mushrooms begin to boil, immediately pass them along with the vinegar in an enamel bowl and allow to brew for a day.
Once the mushrooms will insist on their fold sieve and fold into the banks hats up. Then fill them with fresh cooled down a strong vinegar, boiled with bay leaf, allspice and a little salt. Pour vegetable oil on top and roll up to the banks.