Hot Salting Russula Mushrooms with Oak Leaves

Nutrition

Instructions

1. 1

   First of all, prepare the mushrooms: sort them, clean them, wash them and dry them with paper towels. Work carefully, as russula mushrooms are very fragile. If the mushrooms are small, it is best to leave them whole. If the russula mushrooms are large, cut them into several pieces. Put the prepared mushrooms into a pot and cover with water so that the mushrooms are completely covered with water. Place the pot over high heat and bring to a boil, then reduce the heat to moderate and cook the mushrooms for 10 minutes. Do not forget to skim off the foam. Drain the cooked mushrooms in a colander (over another pot, as the broth will still be needed), rinse them, then sprinkle with salt. Put oak, cherry and horseradish leaves and dill in the empty colander. Boil a kettle and scald the greens in the colander with the boiling water. Peel the garlic cloves and slice them lengthwise into rounds. Take a clean 1 l jar, rinse it with boiling water and place 1/3 of the garlic, 1 dill flower head, 1 cherry leaf and 2 allspice berries on the bottom. Lay a layer of russula mushrooms on top, then 1/2 of the remaining garlic, a horseradish leaf, the second dill flower head and another 2 allspice berries. Then another layer of russula mushrooms. Place a whole oak leaf along the sides of the jar and add the remaining garlic. Now fill the jar to the top with the broth, place it in a deep bowl and set aside in a cool place for 3 days. After this time, close the jar with a lid and store it in the refrigerator or a cellar — in general, definitely in a cold place. After 7–10 days the mushrooms will be ready to serve, but the jar can be opened later as well, since they keep for a long time. Enjoy your meal!