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According to a press report by Brigita Baratinskaitė, head of Maxima’s Food Production Department, surplus mushrooms can always be used wisely, and they remind you of basic canning methods.
“It used to be popular to marinate mushrooms, there are many different recipes for that. It is true that it takes longer, in addition, pickled mushrooms change their taste and smell. As a result, more and more people freeze mushrooms; both green and cooked mushrooms are suitable for this purpose. Another alternative is to dry the mushrooms. Special vegetable dryers are designed for this purpose and dried mushrooms are perfect for flavoring soups and other dishes, ”says B.Baratinskaitė.
How to produce
- Clean the mushrooms and cook for 30-40 minutes, drain.
- Then cook a second time in salted water with spices for 30 minutes and then put in jars and pour the brine in which it boils. Close the jars and invert.
Ingredients
Mushrooms: 1.00 kg (ticket)
Salt: 2.00 choice. š. (1 liter of water)
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How to produce
- Wash the mushrooms, clean and cook for 15-20 minutes in salted water.
- After cooking, let the mushrooms drain and dry until the marinade is made.
- Add salt, sugar, pepper, dill to the water and bring to a boil. Then add the vinegar and cook the mushrooms in the resulting marinade until they settle to the bottom.
- Pour everything into jars, screw and invert.
Ingredients
Mushrooms: 1500.00 gram (ticket)
Pepper: 6.00 You. (hooks)
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But for the most delicious dishes with fresh mushrooms, here are a couple of options:
Boletus stew
Ingredients:
- 230 g of fresh boletus (suitable and frozen);
- 30 g of dried and powdered mushrooms;
- 45 g of olive oil;
- 1 red pepper;
- 1 green pepper
- 1 medium carrot;
- 2 tbsp. spoon tomato puree;
- 3 garlic cloves;
- a pinch of smoked paprika powder;
- 125 ml of dry red wine without alcohol;
- 230 g of rice;
- 1.5 liters of vegetable broth;
- small cauliflower, divided into small inflorescences.
Doing:
1. Cut the small mushrooms finely by cutting them along the stem and lid. Fry them in a frying pan until golden brown and remove.
Photo by Vida Press / Baked Boletus
2. Fry the minced garlic, thinly sliced carrots, minced bell peppers and all the remaining small mushrooms in the same oil.
3. While the vegetables are roasting, bring the vegetable broth to a boil together with the dried boletus powder. Put the crushed tomatoes in the pan, season the roasted vegetable mass with smoked peppers. Add the rice to the pan, fry for a minute and pour in the non-alcoholic red wine. Stir for a few minutes, stirring, and then add the broth. When the stew boils, season with salt and stir.
4. Cover the stew pan with a lid and cook for 10 minutes over medium heat. Add the cauliflower inflorescences, but don’t stir the stew. After 5 minutes, add the roasted boletus on top, cover with a lid, remove from heat. Let stand a few minutes before serving.
Croquettes with mushrooms
Ingredients:
- 200 g of fresh boletus (suitable and frozen);
- 50 g of olive oil;
- 100 g of butter;
- 30 g of onion;
- 170 g of flour;
- 800 ml of milk at room temperature;
- a pinch of ground nutmeg;
- a pinch of salt;
- 1-2 eggs, beaten;
- bread rolls;
- 300 g of cooking oil.
Doing:
1. Fry the chopped mushrooms in 20 ml of olive oil in a hot pan for 3 minutes. After frying, remove the mushrooms and pour the remaining 30 g of olive oil into the pan, add 100 g of butter and add the chopped onions. Bake for about 3 minutes until translucent, stirring constantly.
2. Add the flour to the pan and fry for another 3 minutes. Pour in the milk, season the mass with a pinch of ground nutmeg and salt, stirring constantly. After 30 seconds, add the roasted boletus and fry for about 7 minutes, stirring constantly.
3. Place the resulting dough in a pastry bag and let it cool. Form the croquettes into the desired shape, roll them in egg whites and breadcrumbs, cook in hot olive oil.
Life Press nuotr./Kroketai
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