Cold-Salting Mushrooms at Home

Nutrition

Instructions

1. 1

   We all know how pleasant it is to serve mushrooms from a barrel, remembering how painstakingly we gathered them in summer. Once, leafing through one of the cookery books, I became interested in one of the culinary recipes with the vivid title 'Salting Mushrooms by the Cold Method'. I decided to try creating this masterpiece of culinary art in my own kitchen. Of course, mushrooms are considered a very dangerous food, but it is very hard to resist their taste. That is why I want to share this magical recipe with you too. I add parsley, mint and dill to taste. For salting I use mushrooms of either small or medium size. I sort through the mushrooms, clean them and wash them in cold water. For butter mushrooms, I remove the skin from the cap. If I take large mushrooms, I cut them into several pieces. Small mushrooms I salt whole. It is best, of course, to salt mushrooms in a wooden container. For this I use an oak barrel. If you do not have one, you can take a large enamelled pot. I place the prepared mushrooms in layers, sprinkling each layer with salt. I add the herbs. On top of the mushrooms I place a wooden disc. I let the mushrooms settle for several days. I leave the mushrooms to settle for about 2 days. Then I add another layer, and so on several times, until the small barrel becomes full. I make a salt solution at the rate of 40 grams of salt per one litre and pour the resulting brine into the barrel. I cover it tightly with a lid and put it in the cellar. Already after a month I can surprise my family with incomparable salted mushrooms.