- Black mushrooms in our recipe 2 kg.
- Salt 100 g
- Fresh herbs (in our recipe dill) to taste
- Garlic to taste
- Water (if required) 1 liter
- Main Ingredients Mushrooms
- Serving 6 servings
- World Cuisine
Cooking:Before you start salting black mushrooms, mushrooms must be properly prepared. Since black lumps tend to be bitter because of their milk, we must clean the outside of the mushroom cap and soak it in salted water for 3 days, draining and changing the water approximately every 2-3 hours. To quickly eliminate bitterness, boiling mushrooms is allowed for 1 hour.
After 3 days, proceed directly to salting. Choose enameled, stainless, glass or wooden container. At the bottom of the tank we line finely chopped dill and garlic. Then spread the breasts evenly and legs up. We salt our first layer and so repeat until the end. After all the mushrooms are stacked in a container, gently press them with your hands to check for the presence of a level of natural brine (the brine should cover the breasts completely).
If natural brine is not enough, then it is necessary to prepare an additional brine at the rate of 100 g of salt per liter of water. Pour our breasts with this pickle so that it completely covers them.
Cover with gauze and put under oppression for several weeks in a dark and cool place. In this condition and with proper storage, the milk can be very long and delight you even on the New Year's table in the form of a snack with mayonnaise.
Enjoy your meal!