How to prepare fairy ring mushrooms for frying or pickling
Seasonal autumn fairy ring mushrooms
The mushroom season is in full swing. There are especially many fairy ring mushrooms in the forest. They are quite easy to pick and distinguish: brown smooth cap, thin stem, and pleasant mushroom aroma. Fairy ring mushrooms are perfect as a separate dish or as an ingredient in a salad or soup. However, they can be spoiled if not prepared properly.
Today, FoodOboz editorial team shares tips on how to freeze, cook, and marinate fairy ring mushrooms properly.
How to prepare fairy ring mushrooms for frying, freezing and pickling
Boiled fairy ring mushrooms and with sour cream.
- Sort out the mushrooms from debris and rinse them well in plenty of water.
- Mushrooms of different sizes should be cooked separately: small ones should be marinated, and large ones should be fried.
- Small ones are boiled for 15-20 minutes. When cooking small mushrooms, do not add spices because the product will marinate later.
- Large mushrooms need more time to cook, namely 30-40 minutes.
- For freezing, you can put the sliced mushrooms in portions in plastic bags. Then it will be convenient to use them for a variety of dishes.
- The broth should not be poured out - it can be filtered, bottled and used as a soup base. It has a rich flavor and is suitable for sauces too.
Pickled mushrooms for the winter
Pickled fairy ring mushrooms.
Ingredients
- water - 800 g
- vinegar - 100 g
- salt - 1 tbsp
- sugar - 1 tsp
- black peppercorns and allspice - 5 peas each
- dill
- garlic
Method of preparation:
- Boil the fairy ring mushrooms in salted water until tender and drain.
- Put them in jars.
- Prepare the marinade and boil it. Add vinegar at the end.
- Pour the hot marinade over the mushrooms so that the liquid completely covers the mushrooms.
- Cover the jars with the lids. Turn over and cover with a warm blanket to cool. Store in a dark, cool place.
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