Hot-Brined Russula Mushrooms with Oak Leaves
Love russula mushrooms? Here's a recipe for delicious salt-cured mushrooms just for you! Hot-brining russulas with oak leaves is hardly any trouble at all — these mushrooms are easy and inexpensive to make, the only real cost being the waiting time. And even that has an upside: the brined russulas are ready to eat in just a week. Serve them as an appetizer or alongside potatoes — fried, boiled, baked, or stewed.
julija
Recipe author
Hot-Brined Russula Mushrooms with Oak Leaves
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 %
1 g
Fats 0 %
0 g
Carbohydrates 50 %
1 g
8 kcal
GI:
100
/
0
/
0
- First, prep the mushrooms: sort, clean, wash, and pat them dry with paper towels. Work gently, since russulas are very fragile. Leave small mushrooms whole; cut larger ones into a few pieces. Put the prepared mushrooms in a pot and cover completely with water. Bring to a boil over high heat, then reduce to moderate and cook for 10 minutes, skimming off the foam. Drain the boiled mushrooms in a colander (set over another pot — you'll still need the cooking liquid), rinse them, and sprinkle with salt. Put the oak, cherry, and horseradish leaves and the dill in the empty colander. Boil a kettle and scald the greens in the colander. Peel the garlic cloves and slice them lengthwise. Take a clean quart jar, rinse it with boiling water, and put a third of the garlic, one dill head, a cherry leaf, and a couple of allspice berries in the bottom. Add a layer of russulas, then half the remaining garlic, a horseradish leaf, the second dill head, and a couple more peppercorns. Add another layer of russulas. Tuck the oak leaf in whole along the wall of the jar and add the rest of the garlic. Now fill the jar to the top with the cooking liquid, set it in a deep bowl, and leave it in a cool place for three days. After that, cover the jar with a lid and store it in the refrigerator or cellar — a cold spot is essential. The mushrooms will be ready to serve in 7–10 days, though you can open the jar later, since they keep well. Enjoy!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Horseradish - 49 kcal/100g
- Grated horseradish with lemon - 117 kcal/100g
- Grated horseradish with garlic - 72 kcal/100g
- Horseradish grated table - 117 kcal/100g
- Dill greens - 38 kcal/100g
- Sour cherry - 52 kcal/100g
- Sweet cherry - 64 kcal/100g
- Dried cherries - 292 kcal/100g
- Canned cherry - 61 kcal/100g
- Syroezhki - 17 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Allspice - 263 kcal/100g
- Oak leaves - 0 kcal/100g
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