mushroom

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.
Large areas covered by woods and forests, especially in the north of Russia, were abundant in berries and mushrooms and this accounted for a wealth of "gifts of the forests" on the Russian table. One should also not forget about the fish courses. Russian cuisine was renowned for diverse delicacies, especially refreshments, made of fish. Russian rivers, lakes and seas yielded much of this tasty and useful kind of food.
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Thursday May 29, 2008 - 04:46pm (NFT) Edit Delete Permanent Link 0 Comments
Entry for May 28, 2008
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"Hey Ram Hey Ram" - Lord Rama Prayer
"Hey Ram Hey Ram" - Lord Rama Prayer
. A beautiful bhajan by Jagjit Singh....Ram