Mushrooms

New Hampshire Pick

This was in my parking lot ..

.. and this

.. and this


Favorite photo





Заготовка грибов впрок

This is the actual chapter heading above

Маринование.

Wash very well!

1. Cut the big caps in 2-4 pieces. The stems are cut vertically into 2-3 cm. We are in CM here. You have to marinate the stems separately from heads-caps.

Маслята - remove the lining of the cap
Моховик - pour boiling water over them, and then wash with cold water otherwise marinade will turn dark and will look unappetizing

2. You have to cook each type separately because different types cook at different temperatures and also bigger caps cook faster then smaller caps so you cannot put them in the same ? pot. You can prepare the mushrooms 2 ways, either cook in the marinade or cook in salt water and then pour marinade over them.

Способ #1:

В эмалированную кастрюлю:
1 кг mushrooms
1/3 cup water [stakan]
2/3 cups vinegar
1 tablespoon salt

When the water boils add the mushrooms and cook on low heat stirring occasionally. From the boiling point the cooking time is approximately 8-10 minutes however it varies slightly depending on the type.

Podosinovikki, Shampinyoni 20-25 minutes
Lisichki, Op'yata 25-30 minutes
Mushroom stems 15-20 minutes

Keep removing the foam as you cook from the top

When the marinade begins to lighten, the foam stops forming and the mushrooms will sink to the bottom you are done. 2-3 minutes before you turn off the stove add 1 teaspoon sugar (instructor does 2/3 salt to 1/3 sugar in proportion I think) 5 pepper corns, koritza? gvozdika, bay leaf and lemon juice on the tip of the knife.

Cool the mushrooms, place them in some sort of jars and pour the remaining marinade over them to fill the jar.



Способ #2:

1. Cook the mushrooms in salt water, 2 tablespoons salt per 1 LITER of water g-d only knows for how long since this book does not mention it. Put in banki .. and pour cooled marinade over them, apparently made in Способ #1. 1 kg mushrooms for 250-300 grams marinade. OK .. this is how you make it.

0.4 LITERS water
1 non-full teaspoon salt
6 peppercorns
bay leaf
koritza
gvozdika
lemon juice at the tip of the knife

cook the above for 20-30 minutes on low heat, then cook somewhat and add 1/3 glass vinegar ..

Tired. Too much Russian. Koritza is cinnamon, gvozdika is clove. I am not sure what that is in English either. I have never seen cinnamon in Russia?

Соление

OK. It says you need to soak them in water for 2-5 days changing the water 2-3 times per day so they so not skisli. It says that if you have a lot of mushrooms it's best to soak them in a a river. I cannot even tell if this is amusing. This is so the bitterness goes away.

Put in jar head first. I am glad I do not translate for the CNN and if they read this, they would be glad as well, and pour salt over each layer. Salt is 3% of the weight of mushrooms. This is straight out of a Russian mathematical exam. You can use garlic, dill, clove, leaves of black current and then the mandatory peppercorns, bay leaf and some normal pepper. The proportions in this book are a bit much, 20 grams bay leaf and 10 grams ground pepper per 100 KG of mushrooms. I am beginning to feel like the instructor gave me this book because she thought it would be funny, unless she really marinates 100 kgs of mushrooms. This is some kind of mushroom prep book on an industrial scale. I am having some trouble with the following .. put a lid over the jar, a lid that like falls through because it's narrower then the barrel and over it put гнет из булыжников. I am not sure what гнет is and I thought I knew what булыжник was but then it said you cannot use кирпичи .. or something about izvest? It has to be булыжники otherwise it's all wrong. I did not realize Russian had such variety of terms for stone like objects. Then after 2-3 days pour out the water and add more mushrooms, continue until you fill the !!! barrel.

The above is the cold method. You can also cook them before, especially things that break easily because if you boil them 5-10 minutes they become more elastic. OK. I am done. The salt method is lost on me. I still do not know what the above are. Some kind of tubular.. things. The problem is when they are little, the tubes are so small they look solid and only when they are bigger they become tubular.

Did you notice that in Способ #1: you use 5 peppercorns and in Способ #2: .. 6. Very interesting.

By the way when I was in NH I saw a little maslenok and he had on a skirt, just like in the Russian Mushroom Book.

Semi-Dried
a.k.a left alone and unrefrigerated