Salted milk mushrooms or white mushrooms
12 servings
300 minutes
Salted mushrooms are one of the oldest and most revered dishes in Russian cuisine. Since ancient times, they have been prepared for winter to preserve the taste of forest gifts. Mushrooms have a dense, meaty structure and a rich mushroom aroma that unfolds beautifully during the salting process. Salted mushrooms have a spicy, slightly sharp taste that is harmoniously complemented by black currant leaves, adding freshness and subtle fruity notes. They are traditionally served as an appetizer alongside rye bread, onions, and fragrant butter. This dish is perfect for festive gatherings and cozy home dinners where rich flavors and traditional recipes are appreciated.
1
Fresh mushrooms or white ones should be thoroughly washed (can be soaked in water overnight).
- Milk-cap mushrooms: 3 kg
2
In an enamel bucket, layer the mushrooms, salting each row thoroughly (1 bucket - 1 cup of coarse salt, not iodized). If desired, you can add currant leaves (to taste).
- Salt: 1 glass
- Blackcurrant leaves: to taste
3
Place the mushrooms under pressure in a cool place (cellar, refrigerator, balcony...) for 4-6 days.
4
Then tightly pack the mushrooms in sterilized jars so that the liquid covers them (if there is little liquid, you can add brine — 1 tablespoon of salt per 1 liter of water).
- Salt: 1 glass
5
Close the jars with a polyethylene lid and place them in the cellar or refrigerator. They can be eaten after a week.
