Hot-Brined Milk-Cap Mushrooms
Love putting up mushrooms for the pantry? Then this recipe is for you! Salting mushrooms is a pretty simple process. After a month, rinse the brined milk caps under running water to wash off the salt, and serve them dressed with a little vegetable oil. The result is wonderfully fragrant, appetizing mushrooms!
Teena
Recipe author
Hot-Brined Milk-Cap Mushrooms
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 %
2 g
Fats 0 %
0 g
Carbohydrates 50 %
2 g
24 kcal
GI:
100
/
0
/
0
- Sort and rinse the milk-cap mushrooms. 2. Soak them in salted water for a day, changing the water several times. Then rinse again and drain in a colander. 3. Pour water into a pot, add 2 tablespoons of salt, stir, and bring to a boil. 4. Add the mushrooms to the boiling water and cook for about 15 minutes. Drain in a colander. 5. Layer the mushrooms in the bottom of a pot with peeled garlic cloves and the spices, sprinkling each layer of mushrooms with salt. 6. Set a plate on top of the final layer and weigh it down. Leave the mushrooms to brine for a month, after which they're ready.
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Volnushki - 22 kcal/100g
Similar recipes
Related and additional categories: