Salted mushrooms

In the North, salting volnushki is common practice. In Europe, these mushrooms are considered poisonous, and mushroom pickers avoid them. As always, the truth lies somewhere in the middle. Volnushki are classified as conditionally edible mushrooms, but if you pickle them correctly, there will be no problems.

Russulas can be eaten raw, but there is little pleasure from it. They are edible, but not very tasty. They gain flavor if they are salted. We’ll talk now about how to salt russula and which mushrooms to choose. Many lovers of quiet hunting have seen russulas in the forest more than once and know that the color of the cap of russulas can be different. And it must be said that this is not the only difference between russula. The color of the cap indicates the taste of the mushroom.

In Old Church Slavonic the name “gruzd” means “heap”. Previously, milk mushrooms were collected by whole carloads and salted in barrels for the winter. Dry milk mushrooms are visually different from their relatives, and they can be confused with toadstools, and only connoisseurs can distinguish a dry milk mushroom from an inedible mushroom.

Whitefish are nothing more than white waves. They belong to the same type of mushroom, but differ from volushki only in color and some taste qualities. White mushrooms can be salted hot or cold, taking into account only the fact that these mushrooms have a delicate taste and aroma. Spices can destroy this taste, and you need to be careful with them.

White milk mushrooms belong to the first category of mushrooms, which means that milk mushrooms are edible and it is very difficult to get poisoned by them. You can cook white milk mushrooms in any way, and white milk mushrooms are especially good for pickling. Starting from July until September, you can go into the forest for these delicious and healthy mushrooms, and you can read the pickling recipe just below.

When preparing black milk mushrooms for the winter, you should be careful. Unlike white milk mushrooms, black mushrooms are classified as third-class mushrooms, which means “conditionally edible.” Of course, we can’t get poisoned by them, but we don’t want an upset stomach either. Therefore, we read the recipe and salt the black milk mushrooms correctly.

Of the numerous Russula family, it is necessary to highlight the gobies. In different regions of Russia they have their own name, somewhere it is valui, somewhere it is a cowshed, a kulbik, or a kulak. The mushroom has many names, as well as recipes for pickling it. The goby mushroom, or valui, is considered conditionally edible, therefore, you should strictly adhere to the preparation recipe.

Svinushka mushrooms are rare guests in pantries, compared to honey mushrooms or chanterelles. Only the most experienced agree to collect them; the family is considered partially edible. For storage and safe consumption, it is important to understand how to salt pork mushrooms at home.

In total, there are about 40 varieties of boletus, but only 9 of them are found in Russia. They differ mainly in the color of the cap, but their taste is invariably excellent. There are a lot of recipes for preparing boletus mushrooms, and pickling is one of the most delicious ways to preserve mushrooms for the winter.

October is the ideal season for mushrooms. Good autumn weather and a forest walk ends with trophies in a basket. Collection can be continued until the first night frosts and daytime temperatures exceed +5.

Butterfly belongs to the second category of mushrooms, and it is absolutely in vain. Young boletus is very tasty in any form, and the most delicious snacks are pickled and salted mushrooms. We will now look at how to salt butter for the winter.

The most difficult thing about salting milk mushrooms is washing them from forest debris. The milk mushroom cap has a funnel shape, and dry leaves, sand and other debris accumulate in this funnel. However, milk mushrooms are too tasty, and this makes you put up with the work of cleaning the mushrooms.

Oyster mushrooms are one of the few mushrooms that are cultivated and grown on an industrial scale. In terms of nutritional value, oyster mushrooms can be compared to meat and dairy products, and at the same time, they have properties that break down cholesterol.

Champignons are one of the few mushrooms that can be eaten raw without heat treatment. The only requirement is that the mushroom is young and fresh. If the mushrooms have been on the supermarket shelf for two weeks, it’s better not to risk it. Moreover, salted champignons are much tastier than fresh ones, and in this case, safer.

Porcini mushrooms are rightfully considered royal mushrooms.They are incredibly tasty and aromatic, and they retain their aroma in any form. Even an inexperienced mushroom picker will recognize the smell of porcini mushrooms from thousands of them. Such mushrooms can and should be prepared for the winter, and pickling white mushrooms is the oldest recipe of our ancestors.

There are as many mushroom pickers in the world as there are so many ways to pickle mushrooms. Chanterelles are considered the king among mushrooms. They have a delicate nutty flavor and retain their shape and color, even after heat treatment. Chanterelles are rarely pickled, although this is possible. But salted chanterelles are universal. They can be served as a salad, fried potatoes with them, or added to first courses.