How long talker to cook?

Boil the talkers for 25-30 minutes after thorough rinsing in salted water.

How to cook talkers

You will need – talkers, water

1. To clear the talkers from forest pollution and debris.

2. Rinse the mushrooms thoroughly with cold water.

3. Pour cold water into a saucepan and carefully put the talkers there.

4. Salt water at the rate of 1 teaspoon per liter.

5. After boiling, cook the talkers for 25-30 minutes.

How to pickle talkers

What is needed for pickling talkers Talkers – 1 kilogram

Water – half a glass (150 ml)

Vinegar 9% – half a glass

Salt – 2 tablespoons

Cloves – 4 pieces

Dill – 30 grams

Bay leaf – 2 leaves

Ground cinnamon – half a teaspoon

Peppercorns – 10 peas

Sunflower oil – 30 milliliters

How to pickle talkers

1. Clean the talkers from debris and wash.

2. Place the mushrooms in a saucepan and cover with water.

3. Cook the talkers in the marinade: add vinegar and salt to the water.

5. Add seasonings to the marinade.

6. Cool the mushrooms.

7. Put the mushrooms in a jar and pour over the marinade.

Risotto with talkers

Products

Talkers – 1 kilogram

Rice (round grain) – 1 cup

Chicken broth (can be replaced with a chicken cube) – 4 cups

Vegetable oil (olive) – 1 tablespoon

Onion – 1 piece

Garlic – 2 cloves

Fresh pepper – 100 grams

Fresh tomatoes – 100 grams

Canned corn – 50 grams

Canned green peas – 50 grams

Salt, black pepper – 1/2 teaspoon

Butter – 4 tablespoons

Hard cheese (parmesan) – 1/4 cup

Fresh parsley – to taste

How to make a risotto with talkers

1. Clean and cook the talkers.

2. Pepper, tomato cut into 1.5 centimeters cubes.

3. Wash and finely chop the parsley.

4. Grate the cheese.

5. Heat the chicken broth.

6. Peel and finely chop the garlic and onion.

7. Put 2 tablespoons of butter and talkers in a saucepan or saucepan.

8. Fry the talkers for 5-6 minutes with constant stirring over medium heat.

9. Remove the mushrooms from the pan and add vegetable oil, onions and garlic.

10. Fry for 2 minutes, the garlic should be soft.

11. Add rice to a saucepan and fry it with onions and garlic, stirring constantly, for another 5 minutes.

12. Put peas and corn in rice.

13. Add gradually, half a cup of broth, stir and wait until it is absorbed into the rice, then add the next half cup.

14. If the broth is over, and the rice is still crunching on the teeth, add half a glass of water and, while stirring, wait until the rice is fully cooked.

15. After the rice with the talkers is ready, turn off the stove and add mushrooms, cheese, butter and parsley to it.

16. Stir and taste. If there is not enough salt, add salt.

17. Serve risotto with talkers in deep bowls.

Delicious facts

– Cooked govorushki are very soft in consistency and are white and spicy-sweet taste.

– Peeled and dried talkers keep can be in the refrigerator for two days, in a drawer for vegetables.

– The talker has a fruity-floral smell, thanks to which it is difficult to confuse it with other mushrooms. This unusual smell is especially felt during cooking. These mushrooms are “champions” of boiling down. From a whole pan with a slide of fresh mushrooms, it turns out boiled a little on the bottom.

– Its interesting name this mushroom got due to the shape of the cap, which looks like a loudspeaker horn.

– Collect these mushrooms are available from June to September.

– Talkers prefer grow in deciduous, coniferous and mixed forests. You can also find them on the edges and in the gardens.

– More than sixty grows in Russia of talkers. They are edible, conditionally edible (mushrooms requiring additional processing), poisonous and even deadly poisonous. There are much more of the last in the family of talkers than the first – Only very experienced mushroom pickers can distinguish one species from another, so you should collect talkers with great care. Among edible talkers, the most common are: gray or smoky talkers, funnel-shaped, red-haired bent, fragrant and club-footed talkers.

– head in a talker with a diameter of four to eight centimeters, it changes its shape with age. In a young mushroom, it is convex, then it becomes even, and in a mature mushroom it can be concave. The color of the cap depends on the type of mushroom. There are quite frequent plates on the inside of the cap. In a young talker, they are white, then they acquire a light cream shade. A leg with a height of three to nine centimeters widens downward. The color of the leg can be any shade of gray.

– Talkative rich minerals, amino acids, vitamins and fiber. The use of these mushrooms normalizes the digestive system, strengthens the immune system and reduces the risk of many diseases.

– Calorie value low talkers – only 30 kcal / 100 grams.

How to cook soup with talkers

Products Fresh talkers – 500 grams

Carrots – 1 piece

Parsley – 3 stalks

Zucchini – 300 grams

Tomato – 2 pieces

Green onions – 20 grams

Potato – 4 pieces

Talker Soup Recipe 1. Clean, rinse, cut the talkers.

2. Cook the talkers in water with the addition of salt.

3. Wash the celery, peel and chop the carrots.

4. Wash, peel and cut the potatoes into 1 centimeter cubes.

5. Fry carrots, tomatoes and celery in sunflower oil.

6. Add carrots to govorushkovy soup along with green onions.

7. Boil the bean soup for 10 minutes.