Mushrooms are an amazing product, one can even say it’s special, either animal, or vegetable, or harmful, or useful. Because of this uncertainty, the attitude towards mushrooms is cautious for many. Accordingly, there are not so many recipes for dishes from these gifts of nature. And, meanwhile, all mushroom dishes are very tasty and nutritious.
But, we will not delve into the "forest jungle", but try to cook a rather simple dish of mushrooms - salted champignons. By the way, the offered dish is also useful, because it does not include vinegar. Yes, and it consists of only 5 ingredients - champignons, water, salt, pepper and bay leaf.
Blanching Ingredients:
fresh champignons, preferably small - 0.5 kg
water - 2 l
salt - 45 g
for brine:
water - 200 g
salt - 1 tbsp. l
black peppercorns - 5 amount
allspice - 5 pcs.
bay leaf - 2 pcs.
Cooking method:
Rinse the champignons.
Pour 2 liters of water into a large pot. Boil it.
Add 45 g of salt.
Put the mushrooms in the pan. Bring to a boil and cook for 5 minutes.
Then discard the mushrooms in a colander.
Next, prepare the brine. Pour 200 ml of pure water into a small saucepan and add the bay leaves with peas of allspice and bitter pepper.
Pour 1 tbsp. l salt.
Bring the brine to a boil and cook for 5 minutes over low heat under a lid.
While the brine is boiling, put the champignons in a half-liter jar.
Pour in hot brine (along with peppercorns and bay leaves) and close the lid. Allow contents to cool.
Put the jar of mushrooms in the refrigerator. In a day, salty champignons will be ready for use.
Mistress note:
According to this recipe, you can also cook oyster mushrooms. But in this case, use only mushroom caps. Blanch them for 7 minutes, then put them in a jar tightly to each other and fill with brine.
