Hot-Method Salting of Wave Mushrooms
Description
A simple way to preserve for later. Milk caps prepared by the hot method will change color and become slightly darker, but they will be denser. Salted this way, they need less salting time because they undergo heat treatment. The recipe gives the amount of salt only for the mushrooms themselves; for boiling, use one tablespoon of salt per liter of water. The mushrooms must be fully covered with brine; if there is too little, top up with cold, salted, boiled water. Herbs for salting can be chosen to your taste and preference. Store in a cool, dark place.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for hot-salting woolly milk caps.
- 2
Step 2
Sort through the mushrooms, discarding any that are wormy, as well as debris and pine needles. Stems that are too long are best trimmed off. Place the saffron milk caps in a deep container, cover with cold water, and soak for 1–2 days, changing the water twice a day. Drain the water, rinse the mushrooms, and let them drain.
- 3
Step 3
Place the saffron milk caps in a heavy-bottomed pot and cover completely with water. Add salt to the pot and set over medium heat. Bring the mushrooms to a boil and cook for 15–20 minutes, skimming off the foam. Drain the saffron milk caps in a colander and let them drain completely.
- 4
Step 4
Sprinkle a little salt on the bottom of a suitable container and arrange part of the clean herbs, garlic, and bay leaves.
- 5
Step 5
Arrange a dense layer of milk caps cap-side down and sprinkle with salt. Alternating layers of milk caps, salt, and herbs, layer all the mushrooms.
- 6
Step 6
Sprinkle salt over the mushrooms, add the remaining herbs, and place a plate the same diameter as the top of the container. Place a weight on top and keep in a cool, dark place for 35 days. Then move the mushrooms to storage.
- 7
Step 7
Done. Serve at the table or store.