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Solyonye Griby
Salted Mushrooms
Solyonye Griby
This excellent method of preserving mushrooms makes even the mildest cultivated mushrooms come alive. For an even more sensational taste, try salting wild forest or field mushrooms.
Ingredients
1 lb (450 g) mushrooms
Black peppercorns
2 tablespoons salt
Fresh dill
¼ pint (150 ml) hot water
Whole cloves
Bay leaves
Method
Take firm, unblemished mushrooms. Rinse them lightly. Place a layer of mushrooms, stems up, in a 3 pint (2 litre) crock. Sprinkle them with salt and desired seasonings. Continue layering the mushrooms (always stems up) with the salt and the seasonings, until the crock is full.
Pour the hot water over all, shaking the jar gently to dissolve the salt. Weight the top layer of mushrooms down with a plate on which something heavy has been placed. Close the jar tightly. Place in a cool, dark place.
After a few days check to see that the mushrooms are immersed in the liquid. If not, add a little more water and salt. The mushrooms will be ready after 1 month.
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