PREPARATION OF MUSHROOM EXTRACT
In the process of preparing mushroom extract, fresh mushrooms or waste left after canning are used. It can be used in soups or as a side dish.
Mushrooms are thoroughly cleaned and washed, then cut into small pieces, topped up with water, salted, and stewed for half an hour. A glass of water is added to each kilogram of mushrooms. The juice that is released from the mushrooms during cooking will need to be drained into a separate container.
After that, the mushrooms are ground through a sieve. They can also be passed through a meat grinder and pressed out. The juice that formed during the quenching, as well as after pressing, is mixed, put on a strong fire, and evaporated until a syrupy mass is obtained. After that, it is immediately poured into small jars or bottles. Banks are immediately sealed and turned upside down. In this position, they are stored for two days, after which they are sterilized for 30 minutes in boiling water.
This cooking method allows you to keep the extract for a long time.
Pressing chopped mushrooms is also allowed in its raw form, but after that the juice must be boiled until it becomes thick. In addition, in this case, 2% salt is added to it.
If the mushroom extract is used as a side dish, it is diluted with vinegar (ratio 9 to 1), which is previously boiled with allspice, black and red pepper, as well as mustard seeds, bay leaves and other spices.
Extract from mushrooms, which is seasoned with spices, does not need further sterilization. This side dish will have a good taste and smell.