Russian Legacy

Salted Mushrooms

5 kg (11 1/4 lb) edible lamellar mushrooms,
200 to 250 g (1 cup) salt, spices and condiments:
leaf of black currant, leaf of horse-radish, garlic,
pepper, dill, sweet pepper, cloves
(do not add spices when salting saffron milk-caps)

Sort out the mushrooms, wash thoroughly, soak for 2 to 3 days in cold water changing it many times and keeping the mushrooms in a cold room. Place the soaked mushrooms into a prepared wooden or glass vessel in rows, with their stems up, interspersing them with condiments, spices and salt in the proportion of 4% to the mass of the mushrooms. Put a round wooden cover and load over them. Milk agarics and coral milky caps can be salted together interspersing them with salt and chopped white onions.

Questions? Contact us and our Russian cuisine expert will happily help you.

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