How much to cook semi-white mushrooms?
Cook semi-white mushrooms for 15 minutes after boiling.
How to cook semi-white mushrooms
You will need - semi-white mushrooms, water for soaking, water for cooking
1. Sort out semi-white mushrooms, rinse them under running water, cut off dark places.
2. Put the mushrooms in a small container, pour water for half an hour to remove the remaining dirt and forest debris.
3. Drain the water, cut the semi-white mushrooms into pieces 2x2 centimeters in size, small mushrooms can be boiled, cut in half.
4. Fill the pot with clean water, add 1 teaspoon of salt. Bring water to a boil over moderate heat.
5. At the time of boiling, add prepared semi-white mushrooms to the pan.
6. Cook for 15 minutes, periodically removing the foam from the surface. Drain the liquid, fill with clean water and put the pot back on the stove.
7. Bring the water to a boil again, then cook the semi-white mushrooms for another 30 minutes.
How to pickle semi-white mushrooms
ProductsSemi-white mushrooms - 1.5 kilograms
Water - 1 liter
Salt - 2 tablespoons
Granulated sugar - 1 tablespoon
Bay leaf - 3 leaves
Allspice - 7 peas
Acetic essence 70% - 1 teaspoon
Ground cloves - 1/2 teaspoon
How to pickle semi-white mushrooms
1. Sort the mushrooms thoroughly, clean them from dirt and wormholes, separate the legs from the caps (for pickling only mushroom caps are needed).
2. Rinse mushroom caps under running water, chop large ones.
3. Boil water to sterilize the cans. Before sterilizing the jars, rinse well, sterilize boiled water for 5 minutes, pour the lids with boiled water, leave until the cans are twisted.
4. Pour half-white mushrooms with cold water, salt and bring to a boil, then cook for 15 minutes. Stir the mushrooms periodically.
5. To prepare the marinade, dissolve in a liter of water 2 tablespoons of salt and 1 tablespoon of sugar, then add 3 bay leaves, 7 peppercorns, and half a teaspoon of cloves to the solution. Place marinade on moderate heat, cook 15 minutes after boiling.
6. Add one teaspoon of vinegar essence to the finished marinade.
7. Using a slotted spoon, put the boiled mushrooms in jars, pour over spicy marinade on top. Banks well twist.
8. Turn jars with marinated semi-white mushrooms, wrap a blanket for a couple of hours. Next, mushrooms need stand for 14 days, after which they will be completely ready.
Fusofacts
- Calorie content semi-white mushrooms - 34 kcal / 100 grams.- To find semi-white mushrooms can be found in oak, hornbeam and beech groves, in other words, these mushrooms love the moist soil of southern deciduous forests. Semi-white mushrooms are widespread in the forests of the Carpathian and Polesye regions, as well as in the forests of the southern regions of the European part of Russia.
- Semi-white mushrooms collect from August to September.
- Semi-white mushroom or, as it is also called, boletus yellow, very similar for porcini mushrooms, as well as boletus, for which it got its name. Semi-white mushrooms differ only in a light gray body color with a faint olive tint. More similar edible mushrooms: green moss, maiden boletus. Similar inedible mushrooms: rooting boletus, inedible boletus. The similarity can be seen not only in appearance, but also in the structure of the structure of fungi and in the concentration of nutrients.
- Semi-white mushroom content vitamins and nutrients belongs to the second category of mushrooms. It is recognized as a quality mushroom with high nutritional characteristics. In its raw form, a semi-white mushroom has the smell of carbolic acid, but the unpleasant aroma disappears completely when the product is heat treated. The taste of semi-white mushrooms is pleasant, slightly sweet.
- Raw semi-white mushrooms are kept 2 days in the vegetable compartment of the refrigerator, store the boiled mushrooms in the broth for 2-3 days.
Author / Editor - Lydia Ivanova