Ingredients
Servings15
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Woolly Milkcaps2 kg
- Peppercorns15 pcs
- Salt4 tbsp
- Garlic6 cloves
Nutrition
per 100 g
- Calories
- 24 kcal
- Protein
- 3 g
- Carbohydrates
- 2 g
Instructions
1. Sort the woolly milkcaps and rinse. 2. Soak them in salted water for 24 hours, changing the water several times. Then rinse again and drain in a colander. 3. Pour water into a pot, add 2 tbsp salt, stir, and wait until it boils. 4. Put the woolly milkcaps into the boiling water and cook for 15 minutes. Transfer to a colander and drain the water. 5. Place a layer of woolly milkcaps, peeled garlic cloves, and spices on the bottom of a pot. Sprinkle each layer of mushrooms with salt. 6. Put a plate on the top layer and a weight on top of it. Leave the mushrooms for salting for 1 month, after which they are ready.
