Many people pick their own mushrooms and then pickle them for the winter. However, eating them just like that, garnished with onions, gets boring. What can you cook from salted mushrooms? Milk mushrooms, oyster mushrooms, saffron milk caps and many other varieties are perfect for both original salads and more complex and satisfying dishes.
Hearty salad with potatoes and cabbage
This salad option is perfect as an appetizer for alcoholic drinks. To prepare it you need to take:
- 300 grams of sauerkraut;
- one hundred grams of salted mushrooms, milk mushrooms are great;
- one boiled carrot;
- a couple of boiled potato tubers;
- half a teaspoon of sugar;
- a little vegetable oil for dressing (it’s better to take the one with the smell).
Peel potatoes and carrots and cut into small cubes. Mushrooms are washed with cold water and drained in a colander. When the excess moisture has drained from them, cut them finely into strips.
Combine the crushed ingredients. Add squeezed cabbage and sprinkle with salt. Stir thoroughly. Sprinkle with oil. Let the salad brew for another ten minutes, and then serve.
Salad with salted mushrooms “Appetizing”
It's no secret that milk mushrooms are one of the most delicious mushrooms. The secret of the “Russian Feast” salad with salted milk mushrooms is that it can be served as a separate dish.
Ingredients:
- Milk mushrooms - 300 gr
- Boiled potatoes - 4 pcs.
- Eggs - 2 pcs
- Carrots - 1 pc.
- Fresh cucumber 1 piece
- Mayonnaise
- Sour cream
- Salt to taste
- Greenery
Preparation:
Cut 4 medium boiled potatoes into cubes, add 2 boiled eggs and carrots, cut in the same way. Place salted mushrooms in boiling water, bring to a boil, drain the water. When the mushrooms have cooled, cut them into strips. Add diced fresh cucumber to the cup. Season the salad with mayonnaise and sour cream, salt to taste. Place the finished salad in a salad bowl and garnish with herbs.
How to serve milk mushrooms
Without the subtle mushroom aroma it is impossible to imagine the taste of many favorite dishes, including salads. Mushrooms are a seasonal product, and it is very important to take advantage of the moment and not miss this gift of nature, rich in rare bioactive components. Try to prepare mushroom salads more often, because they contain a very rare substance - trehalose (mushroom sugar). Mushroom julienne can be considered the “king” of hot appetizers - an exquisite and amazingly tasty dish. It can be cooked and served in cocotte makers or small portioned saucepans. They are placed on a snack plate covered with a paper napkin. Place a snack fork on the same plate, with the handle to the right. With this setting, the handles of the cocotte makers, covered with paper curlers, should be turned to the left. The hot mushroom appetizer can be filled with croutons and tartlets. Before serving milk mushrooms, choose a recipe for their preparation.
The simplest salad
What salad can be prepared with salted mushrooms without wasting a lot of time? Exactly this one! To prepare it you need to take:
- one hundred grams of salted mushrooms, any;
- three pickled cucumbers;
- half a teaspoon of wine vinegar;
- a tablespoon of unrefined oil;
- a couple of green onions;
- a pinch of ground black pepper.
This salad is very easy to prepare! The onions are washed, mushrooms and cucumbers are also washed to remove excess salt. Mushrooms and cucumbers are cut into strips, onions are cut diagonally, coarsely. All ingredients are combined, seasoned with oil and vinegar, and pepper. Let it stand for ten minutes. This salad can also be used as an appetizer with simple side dishes.
How to roll up salted mushrooms. Hot salting mushrooms in brine
In principle, any mushrooms can be salted using this method, but it is especially suitable for conditionally edible mushrooms that contain bitterness or require preliminary boiling. This is how I salt all milkweeds and loadings. Aspen and oak milk mushrooms are especially tasty this way. You can make an assortment of milkweeds - that’s also good.
After collecting the milk mushrooms and milkweeds at home, fill them with water and soak them for three days, changing the water twice a day. It is often advised to wash mushrooms before soaking, but I wash them after soaking. Then the mushrooms are more elastic and easier to wash.
At the end of soaking, I wash the mushrooms, cut out the spoiled areas, cut large mushrooms in half or into four parts, leave small ones whole and let them cook in salted water.
During cooking and even while soaking, mushrooms may turn gray. If desired, they can be restored to their whiteness and elegance. For this purpose, during cooking, I add a teaspoon of baking soda per kg of mushrooms.
Cook the mushrooms until tender (until they settle to the bottom), periodically removing the foam.
Then drain the finished mushrooms, rinse under running water and leave to drain to weigh them.
At this time, cook the brine:
For 1 liter of water we take
2 heaped tablespoons (or 100 grams) salt
1 teaspoon peppercorns
bay leaf 2 pieces
chopped dill inflorescences 1-2 pieces
2 cloves garlic (at the very end along with mushrooms)
Horseradish leaf, currant leaf, oak leaf - optional (personally, I don’t put horseradish, sometimes I add currant leaf, but it’s not always there)
One liter of brine is enough for about 2 kg of mushrooms. I cook the brine with a reserve, it’s better to throw away the excess later.
In a saucepan, boil all the ingredients of the brine, except for the garlic, for about 10 minutes, then add the prepared mushrooms and garlic to the boiling brine and cook after boiling for another 10-15 minutes.
Place boiling mushrooms and spices in sterile jars up to the shoulders with a slotted spoon, then add boiling brine with a ladle so that there is no air between the mushrooms, and the brine reaches the edge of the neck of the jar, completely covering the mushrooms. We close the banks. You can use plastic lids, but I use metal lids because... I do everything VERY CONSCIOUSLY, following all the rules of sterilization.
After cooling, remove the jars to a cool place. The mushrooms will be ready in an average of 3-4 weeks.
When you open the jar, you will need to taste the mushrooms and, if they are very salty, soak them for 2-3 hours. Then you can prepare from them the same thing as from any fresh boiled mushrooms, or you can season with butter or sour cream, add onions, herbs and serve as a mushroom salad
