[ad_1]
E.Mantulova cautioned that one of the best ways to preserve mushrooms is to marinate them. The woman stressed that it is important not to mix mushroom species when marinating in jars, if the boletus is only boletus, if the red caps are red caps.
The mushroom picking and preparation enthusiast said that the water in the pot should first be boiled, after which the mushrooms can be drained and boiled. Then pour the forest goods with water, and when the water boils, you need to skim the foam and add salt, pepper, sugar, a drop of vinegar to taste.
Put a clove of garlic, a stalk of dill and put the virus mushrooms in the jars for 10-15 minutes. It is advisable to keep the jars in the refrigerator, where they can remain for several seasons.
Mushrooms prepared in this way are served as a garnish for a main dish, a snack, a decoration for a festive table, or even a gift for guests.
“Like beautifully wrapped jams, small boletus have the same effect,” he shared his experience.
According to E. Mantulova, the other part of the precious mushrooms travels to the freezer and their species do not change: frozen boletus and red heather.
Although the kitchen has been dominated by boletus for the last two years, and the latter has been eight times more than red tapas, freezing is still a good solution.
It is best to put the mushrooms collected and cleaned that day in the freezer. The woman notes that the cooled mushrooms no longer lose their rigidity and it is no longer as fresh a mushroom as it was before freezing, but the taste and smell remain.
Another commonly used method is drying.
The woman places the seasonal mushrooms that are normally collected in a special dryer; this is one of the easiest ways. Boletus, oregano or heather buns treated in this way are used in soups or sauces.
Well, if the collected or purchased mushrooms do not end up in a dryer, freezer or special pot, they can be cooked quickly and easily in a pan.
She recommended using brown berries for the recipe. They need to be washed, the stems cut, and only the mushroom heads remain. Then roll the mushrooms in salted flour and place in a moderately hot pan with the butter already melted.
When baked, they become crispy and “you want to eat them the same way as French fries; after eating one, you already want the other,” says E. Mantulova.
[ad_2]
