Mushroom seasoning has found wide application in cooking. It is used in the preparation of borscht, soups, sauces, fish, vegetable and meat dishes, pastries. Seasoning can be made from almost any type of mushroom, which, when dry, has a pleasant taste and strong aroma.
These are mushrooms, butterflies, porcini mushrooms, morels, mushrooms, mushrooms, truffles, chanterelles, boletus, boletus, etc. You can cook seasoning from a mushroom mix. The mushroom seasoning recipe is described below.
Cooking time: 5 hours
Servings Per Container: 450 g.
Ingredients:
- 1 kg of mushrooms (boletus, boletus, boletus, moss)
- 2 tsp fine salt
- a pinch of ground allspice
- a pinch of ground cumin
1. Sort mushrooms, clean from sand and debris. Large cut into several pieces, small leave whole.
2. Put on a baking sheet covered with parchment paper, put in the oven.
3. Dry at a temperature of 50-80 ° C for 4 hours, periodically opening the oven door for 15 minutes (if there is no convection). Allow to cool completely at room temperature.
4. Pour salt, pepper and cumin into the blender.
5. Add dried mushrooms to the spices.
6. Grind the mixture to a state of flour.
7. In a small container, put lids with a twist, pour water, boil for 7 minutes over low heat, then let dry. Wash the threaded jars, put in the oven at 100 ° C for 15 minutes. Allow to cool completely at room temperature.
8. Pour mushroom seasoning into jars, close with lids. Store at room temperature.