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Print Recipe
 Salted Mushrooms Recipe
We love salted mushrooms, they are much tastier than store-bought pickled in vinegar. Today I will share with you how to cook them at home.
Course Diet Food Dishes, Lean Food, Pregnant and Nursing Food Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes, Vegetarian Food and Diet
Cuisine Czech
Keyword Easy, For Beginners
Cook Time 55 minutes
Servings
Ingredients
Course Diet Food Dishes, Lean Food, Pregnant and Nursing Food Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes, Vegetarian Food and Diet
Cuisine Czech
Keyword Easy, For Beginners
Cook Time 55 minutes
Servings
Ingredients
Instructions
  1. Choose good fresh porcini mushrooms.
    Choose good fresh porcini mushrooms.
  2. Rinse.
    Rinse.
  3. Fill it with water and put it on the stove.
    Fill it with water and put it on the stove.
  4. Cover and cook for 3-5 minutes on low heat. Mushrooms should not be too boiled. Boil it just a little.
    Cover and cook for 3-5 minutes on low heat. Mushrooms should not be too boiled. Boil it just a little.
  5. Drain the water in which they were cooked. Pour cold water so that it covers the top of your finger. Add salt, garlic cloves cut in half and dill greens.
    Drain the water in which they were cooked. Pour cold water so that it covers the top of your finger. Add salt, garlic cloves cut in half and dill greens.
  6. Cover with a plate and lay out the cargo. Leave to infuse for a day or two at room temperature. A characteristic sour smell should appear - this means that lactic acid has appeared in the dish - a sure sign of properly cooked pickles. Remove the container with mushrooms, without removing the load, in the cold, but not in the cold (balcony, refrigerator).
    Cover with a plate and lay out the cargo. Leave to infuse for a day or two at room temperature. A characteristic sour smell should appear - this means that lactic acid has appeared in the dish - a sure sign of properly cooked pickles. Remove the container with mushrooms, without removing the load, in the cold, but not in the cold (balcony, refrigerator).
  7. After 7 days, the mushrooms will be ready. It can be stored on the balcony or in the refrigerator in this form for much longer - salt and lactic acid will not let the mushrooms spoil. The brine will darken a little - this is normal.
    After 7 days, the mushrooms will be ready. It can be stored on the balcony or in the refrigerator in this form for much longer - salt and lactic acid will not let the mushrooms spoil. The brine will darken a little - this is normal.
  8. Remove the plate.
    Remove the plate.
  9. Transfer the mushrooms to a container or jar, removing unnecessary dill. Try the mushrooms. If they are too salty for your taste, fill them with plain water with a teaspoon of sugar - this will help reduce their salinity. If everything is fine with salt, you can pour the same brine in which the mushrooms were sealed.
    Transfer the mushrooms to a container or jar, removing unnecessary dill. Try the mushrooms. If they are too salty for your taste, fill them with plain water with a teaspoon of sugar - this will help reduce their salinity. If everything is fine with salt, you can pour the same brine in which the mushrooms were sealed.
  10. Store mushrooms without brine for no more than 2-3 days. Potatoes, fried to a crisp, are good to serve with salted mushrooms.
    Store mushrooms without brine for no more than 2-3 days. Potatoes, fried to a crisp, are good to serve with salted mushrooms.
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