Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Porcini1 kg
- Water500 ml
- Salt1.5 tbsp
- Sugar1 tsp
- Allspice5 pcs
Nutrition
per 100 g
- Calories
- 24 kcal
- Protein
- 2 g
- Fat
- 1 g
- Carbohydrates
- 1 g
Instructions
First of all, prepare the mushrooms. You can buy them at the store or gather them yourself in the forest. I used porcini mushrooms I picked with my own hands. You can also salt Polish mushrooms, birch boletes, suede boletes and aspen boletes using this recipe.
Remove all forest debris from the mushrooms and trim the earthy parts of the stems. Thoroughly wash the caps and stems in clean water to remove any remaining dirt.
Leave small specimens whole or cut them in half. Cut large mushrooms into medium-sized pieces.
Place the mushrooms in a pot and cover with cold water. Put the pot on the stove. Bring to a boil over high heat and skim off the white foam. Reduce the heat and simmer the mushrooms for about 15 minutes until tender.
Add the allspice, salt and sugar to the pot with the mushrooms. If desired, you can add a couple of dried cloves and a bay leaf.
Add the salt, sugar and allspice to the pot with the mushrooms. Simmer everything together for about 15 minutes more.
Wash the jars and lids with baking soda. Sterilize the containers using your preferred method and dry them on a clean towel; boil the lids.
Pack the boiling mushrooms into sterile jars to the very top and immediately seal with sterile lids. Turn the jars upside down and wrap them in a warm blanket or towel. Leave until completely cool. Then store in a cool, dark place. The salted porcini will be ready in 3–4 weeks.
Serve the salted porcini with onion, dill and aromatic sunflower oil.
