Dry salting of mushrooms: how to salt, recipes

Dry salted mushrooms are very much appreciated among lovers of these mushrooms. A preparation of this kind is a universal solution for preparing many dishes. Dry salting allows you to use mushrooms for soups, second courses and pastries. It is important at the same time to learn how to properly prepare and store blanks.

Preparation of mushrooms for salting in a dry way

Before subjecting the mushrooms to dry salting, it is necessary to prepare them. This will require:

1. Carry out cleaning of fruiting bodies from all kinds of debris and dirt.
2. Trim the legs, removing only the dirty part of them.
3. Scrub the mushrooms with a sponge or a slightly damp brush.

How to salt mushrooms in a dry way

Dry salting of mushrooms for the winter can be done in various ways. But there are certain processing rules that you should follow:

1. For every kilogram of the main product, there are 50 g of salt.
2. Spices are not added in the classic salting recipe, as they only clog the natural aroma of mushrooms. If desired, it can be processed using various spices.
3. Dry salting allows you to start eating snacks within 10 days after preparation.

Dry salted mushroom recipes

You can salt mushrooms in a dry way according to various recipes. Each hostess can choose the most suitable option for herself. It is important to take into account your taste preferences and the form in which the snack will be used in the future.

A simple recipe for dry rice pudding

The easiest way is to pickle mushrooms in a dry way according to the classic recipe. Such a preparation will help diversify the winter diet, since mushrooms can be added to any dish in which they are intended to be used.

To prepare the pickle you need:

• prepared mushrooms – 7 kg;
• coarse salt – 400 g.

Salting procedure:

1. Peeled fruiting bodies must be laid out in an enameled container in layers, alternating with salt.
2. After cover with a plate of suitable diameter.
3. Put oppression (a jar of water, a brick, etc.).
4. Leave everything in a cool place for 10-15 days.
5. Transfer the mushroom mass to jars (they should be sterilized first), pour in the resulting brine, close with lids.
6. Remove the workpiece in the cellar or refrigerator.

Dry salted mushrooms with cloves

By adding cloves to the main products, you can give the finished dish an original flavor. But such a recipe will be more difficult to execute.

For the ambassador you will need:

• mushrooms – 4 kg;
• salt – 200 – 250 g;
• bay leaf – 10 pcs .;
• clove buds – 20 pcs.

Salting process:

1. Prepare an enamel container.
2. Put a layer of mushrooms, sprinkle with salt and add spices.
3. Repeat the layers, trying to make them uniform.
4. Cover the container with a plate or lid of a suitable diameter so that it fits snugly against the mushrooms.
5. Top with gauze, folded in 5 – 7 layers.
6. Deliver cargo.
7. Take out the container with the mushroom mass in a cool room for 10-15 days.
8. After that, the appetizer can be laid out in jars, adding brine and spices to each.

Dry salted mushrooms for the winter with garlic

The dry method of salting mushrooms using garlic involves preparing a savory snack that can even be served at the festive table.

To prepare a sharp billet, you need to stock up on the following ingredients:

• mushrooms – 3 kg;
• garlic – 8 teeth;
• dill (umbrellas) – 6 pcs.;
• horseradish leaves – 2 – 4 pieces;
• salt – 200 of

The salting process is as follows:

1. At the bottom of the enameled container, put horseradish leaves (half of the original amount). They must first be scalded with boiling water and then dried, since salting involves the use of dry ingredients.
2. Put dill umbrellas (also scalded and dried) – ½ part.
3. Make a layer of fruiting bodies.
4. Sprinkle with salt and a little minced garlic.
5. Next, spread the mushrooms in layers, seasoning them with salt and garlic.
6. The last will be the remaining horseradish leaves and garlic umbrellas.
7. Then the mushrooms must be covered with gauze, the top with a plate and a press should be installed.
8. The finished snack will need to be removed in the cold for 15 days.

After the salting period has passed, the mushrooms must be put in prepared jars, pour the resulting brine into them, close with plastic lids. The blank must be stored in a cool place, and it will be possible to try it after 30 days from the start of salting.

Dry salting of mushrooms at home with mustard seeds

Dry salting of mushrooms can also be done using mustard. This method will diversify the everyday diet and decorate any holiday table.

For salting mushrooms, the following ingredients are needed:

• mushrooms – 3 kg;
• coarse salt – 150 g;
• bay leaf – 6 pcs .;
• mustard seeds – 2 tsp;
• spruce branches – 2 pcs.

It is quite simple to prepare a preparation using mustard and spruce branches, and the aroma of the finished dish can surprise even experienced chefs. The salting process is as follows:

1. Prepare a wooden or enamel container.
2. Put a spruce branch on the bottom.
3. Lay a layer of prepared fruiting bodies on top (you need to lay out the caps down).
4. Sprinkle with mustard seeds and salt, add some laurel.
5. Lay out the mushrooms in layers, not forgetting the salt and spices.
6. From above cover with a spruce branch, then with gauze.
7. Press down with a plate or lid, set the load.
8. Send the composition to a cool place for 15 days, not forgetting to change the gauze every 3 days.
9. After the specified time, the workpiece can be transferred to sterilized jars or left in the original container.

Dry salted saffron mushrooms with pepper

Mushrooms with peppers is a fragrant and at the same time tender appetizer that will diversify the everyday menu and surprise guests at the festive table.

For dry salting, you will need the following ingredients:

• mushrooms – 2 kg;
• rock salt – 100 g;
• allspice peas – 15 – 20 pcs.;
• cherry and chokeberry leaves – to taste.

The ambassador is carried out as follows:

1. Dry-processed fruiting bodies must be laid out in an enamel bowl, on a prepared layer of currant and cherry leaves.
2. Sprinkle with salt and pepper.
3. If necessary, repeat the layers, each of which must also be covered with salt and pepper.
4. Cover with remaining leaves.
5. Cover the workpiece with a gauze cloth, install the lid and load.
6. Put in a cool place for a week.

It will be possible to eat products after 3 weeks.

How to transfer dry salted mushrooms into jars

Salting mushrooms in a dry way at home can be performed by any of the listed options. The most commonly used classical method. In order for the workpiece to be stored for a long time, it is important to take into account a number of nuances when transferring products to containers for subsequent storage:

1. Pickled mushrooms should be put in a colander.
2. Run under cold running water and rinse thoroughly.
3. Place in glass jars (they must be pre-sterilized).
4. Pour some vegetable oil on top.
5. Close with lids.

Such a blank can be kept in the refrigerator for no more than 7 days. Before serving, you can season the mushrooms with herbs, garlic and vegetable oil. If desired, add vinegar and other ingredients.

Terms and conditions of storage

The forest harvest prepared by the salting method must be properly stored. Products that use spices and various additives in the form of currant leaves or spruce fir trees can stand unopened for 10-12 months. The storage temperature should not exceed 10 ^оC. Mushrooms prepared according to the classic recipe do not store for more than 7 days.

Conclusion

Dry salted mushrooms are an excellent option for harvesting forest gifts. The product is not only easy to prepare, but also very easy to store. It is important to note that with this method of preparation, all useful substances and trace elements are preserved in the mushroom mass.