Salty Wavy Caps
Description
Salted milk caps prepared this way have a unique aroma of mushrooms and the forest. Adding currant leaves, horseradish, dill, and spices only enhances this aroma. The weight pressing the mushrooms should be heavy enough that the mushrooms are completely covered by the liquid that will be released. If there still is not enough, top up the mushrooms with cold, boiled, salted water. It is better to oversalt the mushrooms, since they can be rinsed and even soaked later. But if there is too little salt, the mushrooms may spoil and you may get food poisoning. Finished mushrooms can be left to store where they were salted, or packed into sterilized jars, completely covered with brine, and closed with plastic lids. Do not seal them tightly like canned goods, to avoid botulism, which develops without access to oxygen. Store the jars for up to a year in a cool place.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making salted milk caps. Sort through the mushrooms and clean off any debris and dirt.
- 2
Step 2
Place the volnushki in a deep container and soak them for 3 days, changing the water twice. Then drain the water, rinse the volnushki, and let them drain completely.
- 3
Step 3
Sprinkle a little salt on the bottom of a suitable container, lay down some of the herbs, add chopped garlic and peppercorns.
- 4
Step 4
Arrange the first layer of honey fungus tightly, caps down, and sprinkle with salt.
- 5
Step 5
Add a little herbs on top of the salt. Continue layering the mushrooms, sprinkling with salt and adding herbs, pepper, and garlic. The last layer should be herbs. Place a plate of the right diameter on top and set a weight. Store in a dark, cool place for 45 days, after which they can be served.
- 6
Step 6
Done. Serve or store.