Salted Autumn Honey Mushrooms
Description
A simple way to stock up for later. I’m not very fond of pickled mushrooms, because vinegar is usually added, and it almost completely kills the mushrooms’ natural flavor and aroma. But if you salt autumn honey mushrooms at home—that’s a completely different story: not only are they very easy to make, the flavor is also wonderful. In winter you can serve them with oil alongside potatoes, fry them, or put them out as a treat on a holiday table—in short, with this simple recipe for salted autumn honey mushrooms you’ll have a fine treat for every occasion. 1) First, remove any debris from the mushrooms and rinse the honey mushrooms thoroughly in several changes of water. 2) Pour water into a pot, add salt, and bring to a boil. Add the rinsed honey mushrooms to the boiling water and cook for about 15 minutes, then drain in a colander and let the water run off. 3) Now take a deep container in which you will salt the mushrooms. Place spices and onion on the bottom, add a thin layer of honey mushrooms on top, sprinkle with salt, and alternate with onion and spices; repeat for each layer. 4) When all the mushrooms are layered, cover them with cheesecloth or a cloth napkin and place under a weight. 5) After about 10 days, transfer the mushrooms into jars and store them in the refrigerator. These honey mushrooms turn out incredibly tasty—simply irresistible. Bon appétit to everyone. The preserve is ready for winter storage.