How to Salt Brown Rollrims for Winter

Nutrition

Instructions

1. 1

   There is conflicting information online about the edibility of brown rollrims. This recipe uses thick brown rollrims, which are considered conditionally edible mushrooms (unlike thin brown rollrims). These mushrooms have an amazing flavor if cooked properly. Salted brown rollrims are especially good, although some mushroom foragers prefer to fry or marinate them. An important condition when collecting brown rollrims is a clean area. These mushrooms tend to absorb and accumulate various impurities from the soil, so collecting them near roads or factories is strictly prohibited. However, this applies to all mushrooms. The farther from cities and highways, the better. Ideally, a deep forest in an ecologically clean area. So, the mushrooms are collected - now sort through them, removing twigs, stuck leaves, and cutting out damaged areas. Next, wash the mushrooms thoroughly and transfer them to a large pot. Cover with cold salted water and leave for 3 days. During each day, replace the water with fresh water 4-5 times. When this time has passed, rinse the mushrooms and transfer them again to a large pot. Cover with cold clean water, add salt, place over high heat, and bring to a boil. When the liquid boils, drain the contents of the pot into a colander and rinse. Repeat the same process 2 more times, then rinse the mushrooms again and let the water drain. The mushrooms should cool to room temperature. Now transfer the mushrooms and seasonings in layers to a large container (wooden, glass, or enameled; you can also use stainless steel cookware): a layer of mushrooms, a layer of leaves and spices, distributing everything more or less evenly. Do not forget to peel the garlic and cut it into several pieces. Sprinkle each layer of mushrooms with salt. Put mushrooms as the top layer and place a clean cotton cloth over them. Place the mushrooms under a press (you can use a large flat plate and a jar of water placed on top). Leave the mushrooms to salt in a cool place (or in the refrigerator) for 2 months. After that, the brown rollrims can be tasted. Enjoy your meal!