Salted Honey Mushrooms (Cold Method)
Description
Winter preserves made at home. I think avid mushroom hunters know how many different ways there are to preserve mushrooms for winter, especially honey fungus—each method is very different and good in its own way. In this recipe I want to share a very interesting option and explain how to make salted honey fungus using the cold method. Preparing these mushrooms does not require boiling at all; you only need to soak them for several days in cold water, then salt them. There is one small drawback: to taste the honey fungus, you will have to wait 1.5–2 months, but if you are patient, in winter you can enjoy an excellent treat made with this simple cold-salted honey fungus recipe. 1) Before salting, the mushrooms must be sorted very carefully and rinsed several times under running water. 2) Place the honey fungus in a pot or basin and cover with water; soak the mushrooms for several days (2–3), draining the old water each day, rinsing the mushrooms, and covering them with fresh water. 3) Take a suitable container for salting and layer the honey fungus in it, sprinkling each layer with salt and adding spices, sliced garlic, and grated horseradish root. 4) Cover the mushrooms with cheesecloth folded several times and place a weight on top. Then comes the long wait, because the mushrooms will be ready only after about 2 months. That is this interesting little recipe—the honey fungus turn out crisp and incredibly tasty; try it yourself.