Description
Polish mushroom can be called the younger brother of the Tsar white. No wonder it is called "the Lord's mushroom". Inexperienced mushroom hunters often confuse them with each other. In taste "pole" is also a little inferior to its titlewasnow relative. So, You went to the forest for mushrooms and got a basket of these beauties (well, bought on the market). Let them marinate. And in winter, uncorking the jar of forest delicacy, will remember the incredible experience of "quiet hunt". This marinade is suitable for any mushrooms. His whole charm is that he is not interrupted, and only enhances the mushroom flavor and aroma. All good appetite and a good "quiet" hunting in the woods or shop.
Ingredients
-
Mushrooms
1 kg
-
Olive oil
50 ml
-
Water
1 l
-
Salt
1 Tbsp
-
Sugar
1 Tbsp
-
Garlic
5 tooth
-
Bay leaf
4 piece
-
Carnation
5 piece
-
Vinegar
50 ml
Cooking
Mushrooms pour on the cloth (newspaper). To touch: to discard the worm-eaten and overripe (if any).
Soak in warm water for 10-20 min.
Thoroughly wash. To remove sticky dirt-sand and leaves-needles. You can use a soft sponge. With the legs cut off the remnants of the mushroom (edible portion).
Little mushrooms we will marinate a whole, large cut into pieces.
Pour the prepared mushrooms cold, salted water (1l water for 1H. tsp salt) and proverjaem 5 min. after boiling. First the broth is definitely drained. Mushrooms washed, again fill with cold salted water, bring to a boil and boil for 25-30 min. remove the Foam as education.
Rinse the mushrooms with cold water and set aside.
Start preparing the marinade. We will need water, salt, sugar, garlic, Bay leaf, cloves and 9% vinegar.
In a saucepan, add water, add salt, sugar, garlic, Bay leaf and cloves. When the water boils, add vinegar. The marinade is ready.
In the marinade put the washed mushrooms. Bring to a boil and proverjaem 5-7 min.
Arrange hot mushrooms with the marinade clean, sterilised jars. Banks fill almost to top (leave loose 5-7 mm).
From top to pour a small amount of vegetable oil (I olive).
Banks cover with sterilized lids and leave to cool slightly. Tighten the cover. Wrap in something warm (a blanket, a blanket, an old jacket) and allowed to stand upside down until cool.
Store jars in cool place, preferably in the refrigerator or cellar.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.