From mid-summer to late autumn, you can collect white mushrooms in the forests and glades, which are popularly referred to as throat or volzhanka. The product is in demand for eating boiled, stewed, fried, and also as pickles, cooked cold or hot. Before you cook whites, you need to familiarize yourself with recipes and recommendations.
Selection and preparation of ingredients
White mushrooms must be carefully prepared. During the day, the fruits are soaked in cold water, changing it every 6-7 hours. After this, the contaminants get wet, and they can be easily removed from the surface of the cap and legs. You need to peel the fruits with a sharp knife, scraping off all the dark areas.
Important! Soaking — an obligatory stage in the preparation of whites. It is needed not only to cleanse fruits from dirt, but also to rid them of excessive bitterness.
Then the whites are sent to a pot of water to boil. You need to add about 1 tablespoon of salt to a 5-liter pan. Cooking fruiting bodies need about 6-10 minutes. Then the water is drained, and the procedure is repeated again. Now the whites are ready for further cooking.
Whitewash Recipes
All dishes from the whites are nutritious, healthy and tasty. Hot dishes are incredibly aromatic and nourishing, and cold dishes will be an excellent snack to the festive table.
Soup
240 minutes
carrot
1 PC. (medium sized)
Nutritional value per 100 g:
- Mushrooms that have undergone pre-treatment should be poured with boiling water and left in this form for 15 minutes. After the specified time, the whites are washed under running water and cut into small pieces.
- Carrots are peeled, washed, dried and diced. Onions are peeled, washed and dried, and then finely chopped. Both vegetables need to be fried in a pan with the addition of a small amount of hot vegetable oil.
- When the carrots and onions get a golden hue, you can add whites to the pan. The fire should be medium. Frying all the ingredients takes about 15 minutes.
- Vegetable broth is poured into the pan and sent to the stove. It is necessary to wait for boiling.
- Peel the potatoes, wash them and cut them into cubes. Send the root crop to the broth. Add salt and ground black pepper to taste there.
- When the potatoes are soft, you can add passivated mushrooms and vegetables to the broth. Boil for another 5 minutes.
- The white soup is ready. Serve it is recommended with sour cream and chopped herbs.
Did you know? Scientists have proven that mushrooms appeared about 400 million years ago, long before the first dinosaurs. Therefore, they are considered the oldest inhabitants of the planet (along with ferns).
Fried with onions
415 minutes
Nutritional value per 100 g:
- Free onions from the husk, wash under running water and dry. Then cut it in half rings and fry in a pan with vegetable oil for 5 minutes.
- At this time, cut the prepared whites into pieces of arbitrary shape. And then put them in a pan to the onion and mix. Continue frying for another 5 minutes.
- Add salt, black pepper and other spices as desired. Soak on fire for 5 minutes.
- Whites fried with onions are ready. As a warm side dish, potatoes, rice or stew are ideal for them.
Did you know? During growth, the turgor pressure of the fungus reaches 7 atmospheres. Therefore, at first glance, such soft mushrooms can sprout not only through concrete and asphalt, but even through marble (mycelium additionally contributes to the destruction of barriers on the way).
Cold salting
1 L 25 hours
black pepper peas
2-3 pcs.
Nutritional value per 100 g:
- Prepare the whites by soaking and boiling them, and drain the water. According to the original recipe, you need to salt each mushroom according to the inner diameter of the cap. But it is long and inconvenient, therefore it is easier to salt all the mushrooms together and mix thoroughly. Enough 2 tbsp. l salt, so that the workpiece can be stored for 3-5 months. If you plan to keep the jar longer in the cellar or on the balcony, add more salt, but before use, such mushrooms will need to be washed under running water.
- Take a liter jar and sterilize it in a convenient way. At the bottom, put a little dried dill, followed by mushrooms and a couple of grains of black pepper.
- Now free from the husks, wash and dry the garlic. Cut it into small pieces and put in a jar. Send some mushrooms there too.
- Add rosemary and lay the layer of whites again.
- Continue to alternate spices and mushrooms, filling the jar to the top. The contents can be slightly tamped.
- Cover the jar with linen or linen cloth on top and lay any oppression on top. It is necessary to wait for the appearance of juice, leaving the mushrooms for a day.
- It is necessary to weld a solution of 1 liter of water, 1 tbsp. sugar, 2 tbsp. salt and pour them a bowl of mushrooms.
- After 2 weeks you can eat the dish. It is appropriate to combine pickles with any side dishes and meat dishes.
Important! Cold salting should be carried out for at least 14 days, and preferably 40.
Hot salting in banks
13 hours
Nutritional value per 100 g:
- Send a large pot of water to the stove and wait for it to boil. Put the prepared whites in a pan and add 30 g of salt. Remove mushrooms while boiling mushrooms. Cook them for 10 minutes.
- Throw the mushroom pulp into a colander and dry slightly. Leave it in this form for 2 hours, so that the glass is all liquid. You can put mushrooms in cheesecloth, tie in a “knot” and hang over a basin or other container. Then the liquid drains much faster.
- Put the mushrooms in a large container in layers, pouring them with salt. Cover with oppression and leave for one month to salting.
- After the specified time, pour the mushrooms into clean and sterilized jars. They should be tightened with covers and sent for storage. If necessary, mushrooms can be served, delighting loved ones and guests with delicious pickles.
Video recipe
Hot salting in a jarDid you know? Mushrooms are divided into female and male, as evidenced by their DNA, resembling human sex chromosomes.
Braised
340 minutes
vegetable oil
2 tbsp. l
ground pepper mixture
0.5 tsp
Nutritional value per 100 g:
- Prepared whites need to be cut into small pieces.
- Peel the onions, wash and dry, and then cut into half rings.
- Send a frying pan with vegetable oil to the fire and wait until it glows. Then put the chopped white onion and fry until slightly golden.
- After that, you can add butter, mushrooms, chopped thyme and all spices to the pan.
- Continue frying all components for 10 minutes.
- Pour dry white wine into the pan, set medium heat and continue cooking for 5–7 minutes.
- It remains to add sour cream and mix thoroughly all the ingredients. The pan must be covered and sent to simmer over low heat for 15–20 minutes.
- After the specified time, try to taste the food and add salt or other spices.
- The cooking of delicious stewed whites is complete. It remains to submit them to the table as an independent dish or side dish for meat delicacies.
Features of storage of blanks
As you can see, cooking of whites can be carried out in different ways, but the storage of blanks is the same. Follow these guidelines:
- You can take out the cans in the basement, cellar or in the pantry only after they have completely cooled down.
- It is better not to leave blanks on the balcony, since at low temperatures in winter the pickle will simply freeze, and this will negatively affect its taste.
- Do not store pickles for longer than 6-12 months so that it does not lose its taste and aroma.
Important! Salted mushrooms can only be stored in a dark, cool and dry place. Recommended temperature should average + 6 ° C.
We recommend that you try different methods of cooking whites in order to choose the most suitable recipe for your taste. Just follow the requirements for the most positive result. Best of luck with culinary experiments!