tati-ana
Can you sour oyster mushrooms and mushrooms?
Kapet
tati-ana, now is Friday, evening ... I would formulate your question differently: "Can you sour with oyster mushrooms and mushrooms?" And I would answer myself: "By all means!"
OlgaGera
Quote: Kapet
And to ferment them, they will ferment, crumble ...
Well, I don’t know .. I’ve got nothing.
I never cut caps before boiling. Only after. The broth is always transparent.
Kapet
OlgaGera,
As far as I understand, it is not at all about cooking ...
OlgaGera
Quote: Kapet
we are not talking about cooking here at all ...
Hmm ... but according to the recipe boiled mushrooms. Boiled - how's that?
Kapet
For salting or cooking milk mushrooms, mushrooms, they are not boiled ...
OlgaGera
Constantin,
Quote: Kapet
A boletus, "snotty", are ideal pickled. And to ferment them, they will ferment, crumble ...
Did you say that? So that's what I answered you.
Butterlets are not milk mushrooms





Quote: Kapet
For salting or cooking milk mushrooms, mushrooms, - do not boil ...
Are you sure? There are many recipes. There is also a cold method of salting, there is also a boiling method. So you can't be so categorical.
Yuri K
Question to the owner of the topic Surely he made a lot of mistakes in the conditions of "birdhouse" living (apartments without a cellar), please correct.
There were Ryzhiki, washed and examined for pests. I fell asleep with salt for a day (dry method), a day later I got a good output of brine, added store serum and sugar to the "eye". He left it under oppression for another two days, there was a technical need ... The whole thing stood at room temperature of about 28-30 degrees, stirred it a couple of times, the solution did not bubble, did not "boil".
NOT BOOKING put mushrooms and brine in 1.5 liters. jar, poured oil on top of the good and closed it with a plastic lid (very tight, almost hermetically sealed). Now the questions:
After I put it in a jar and poured it with sunflower oil - a reaction started from fine bubbles - won't this thing pour out in my refrigerator?
Was it necessary to boil the brine before that, because in fact I created an oxygen-free environment by pouring oil and a lid?
Linadoc
Tatyana, of course! All lamellar mushrooms are simply amazing when fermented.
Quote: Yuri K
there was a reaction from finely dispersed bubbles - will this thing pour out in my refrigerator?
Yes, the visible fermentation reaction begins on the 3-4th day. If there is a place of 5 centimeters on top, then it will not pour out.
Quote: Yuri K
Was it necessary to boil the brine before this
It is advisable to boil, along with spices. Clostridia, active in an oxygen-free environment, has not been canceled. You understand yourself, Yura!
Yuri K
Linadoc, here's a pancake ... About boiling the brine from mushrooms is not indicated in the recipe, I don't even know what to do now, it costs already how much in the refrigerator under a layer of vegetable oil and a plastic lid ((((
Linadoc
Well, let's assume that periodic agitation with aeration will lead to the death of Clostridia. But this is so, protection. By the way, lactic acid, which is formed during fermentation, is an excellent preservative and creates an acidic environment in which Clostridia do not live.
tafe
Here, a month has passed since I fermented black milk mushrooms, we eat every day, with an onion and fragrant butter, yummy: girl-yes: I still made waves separately, until I tried, we wait, all the same, when the mushrooms stand a little longer, they will ferment, so to speak, tastier, thanks still time
SvetaI
Linadoc, I am reporting. I have been admiring this recipe for a long time, but this year everything worked out - August in the country, mushrooms in the forest and our main mushroom picker - my husband - is also with us.
He dragged me almost every day with such a basket:
Pickled mushrooms
Pickled mushrooms
Basically, there were boletus and aspen mushrooms, but in one basket there were pretty autumn mushrooms.
Pickled mushrooms
We have already cooked and fried the soup with potatoes and frozen it, but the mushrooms are not over.
In general, I fermented a nine-liter eggplant. We could hardly hold out for four weeks, because they smell, infections, so appetizing while they ferment - barrel cucumbers.
Finally tried it:
Pickled mushrooms
The mushrooms turned out just super! It's good that I have a fair amount there.
Finally it got cold, I hope they will be well stored. I haven't found a preservative yet, I covered it with mountain ash, I believe that there will be no mold.
Linadoc
Svetlana, super report! Clever girl !!! Thank you! It is necessary for the cold, but all the same, mold from above cannot be avoided without a preservative. Well for this there is a pillow of leaves and rags on top. We periodically remove all this, throw away the mold, wash the rags, pour it over with boiling water, put it back, salt it abundantly on top and pour a couple of tablespoons of vinegar.
Anna1957
Salting specialists, help me, plz, that's what. Copying a question from another mushroom thread:
Now I took out last year's salted mushrooms and remembered that last year I salted with dried herbs. And if the taste and aroma are at their best, then the crumbled dried greens spoil everything, especially the currant and horseradish "crumb".
In this regard, the question is: can the salting kit be thrown into the freezer and taken out at the right time? Will the aroma and taste be affected? Will it turn sour after thawing? And by the way, should I put it frozen or defrost it beforehand? Or is it not an option at all?
I don't have a summer residence, all this grass must be bought in advance or taken from summer residents. At the same time, I cannot pick mushrooms and organize these greens.
Linadoc
An, here your mistake is that the greens are "crumbled". When dry greens are straight with trunks and leaves, then they perform their functions, but the taste does not spoil. But frozen greens are best done finely "crumbled", and you can put them straight ice, it will quickly defrost in the brine and will be as fresh. I dry greens with "brooms" or ice cream rolled through a meat grinder.
Anna1957
And for me it just dried up on a tray, and when I put it in a bag, it crumbled. I was advised here to dry the currant leaves in the book so that they do not deform - I must try.
Quote: Linadoc
But frozen greens are best done finely "crumbled", and you can put it straight ice,
This is me so dill, parsley and celery for ice cream. But currant leaves, horseradish for pickling - I have never tried this.
Tusya Tasya
Anna1957, I cut the adult dill into pieces of 5-7 cm at once, then dry it. I dry the horseradish leaves entirely, store them neatly. When mushrooms appear in the house, I take out the greens carefully. Dill usually does not crumble, but I dip the horseradish leaf in water. Wet will no longer crumble.

Oh, Lina, I didn't thank you for the recipe! In the fall, I risked a can of butter and added sour cream to them when salting. Until spring they stood outside, fortunately, that there was practically no frost. And when it got warmer, the jar was brought in and tried. I don’t know how other mushrooms would behave, but boletus ceased to be rubbery-squeaky, and became more digestible both for the teeth and for the digestive tract. The husband did not believe in success in the fall, and when they tried it, he said that we would salt like that again. Thank you so much.
Anna1957
Quote: Tusya Tasya
and I dip the horseradish leaf in water. Wet will no longer crumble.
This is probably the correct algorithm. And it can be applied to all other grass. There are no problems with dill, but I don't like these pieces of currant and horseradish.
Tusya Tasya
Anna1957, I simply do not have currants, but I also dried oak branches with leaves, then wetted the leaves.
Anna1957
Tusya Tasya, for some reason such a simple solution did not come to mind It's good when the collective mind throws up the right decisions




Linadoc, I just wanted to ask if it is possible to use whey instead of sour cream - how I read it, what you did with it.There are a lot of mushrooms this year - I will have to try according to your recipe, although I always salted (kvassil - because stupidly salted, which I need to rinse before eating, I don't like) without any additional acidifiers.
I looked - you don't have currants in your recipe, but cherries are present. Is this a purely St. Petersburg version? For some reason, most Muscovites don't use currants. And for me it is one of the indispensable aromatic components of salted mushrooms, my grandmother salted just like that.
And I also empirically deduced for myself the optimal amount of salt - 35 g per 1 kg of boiled mushrooms.
Linadoc
Quote: Anna1957
is it possible to use whey instead of sour cream
Can.

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