Rooskus caps are dotting the forests right now. The basket can quickly be filled with these delicious mushrooms. And making salted mushrooms can be adjusted a little.
Rousks are suitable as salted mushrooms. Mari Moilainen
The traditional way of preparing salted mushrooms is meticulous work, and the large jars of salted mushrooms quickly fill the refrigerator shelves. Few people have plenty of refrigerator space, so the difficult salted mushrooms may not be prepared.
But there is another way. Salted mushrooms can also be frozen. The rusks are cleaned and boiled, as in the preparation of traditional salted mushrooms. After that, the cooled mushrooms are chopped into small cubes and put in the freezer. Salt is added to the mixture and the mushrooms are frozen in suitably sized boxes.
When the craving for mushroom salad hits, we take a box out of the freezer, thaw it and add the traditional ingredients for mushroom salad, i.e. sour cream, onion and black pepper. You can add salt as needed.
This method is functional in modern times, because few people have large refrigerators in which to store jars and jars. If there is room in the freezer, salt mushrooms are created in an easier way.
This autumn, the mushroom baskets have filled up quickly. Mari Moilanen
That’s how you get rid of the bugs
Moni Rousku has a bitter taste, so they are scooped, that is, boiled before use.
The crowding happens like this:
1. Boil water in a pot. You need about 4–5 liters of water per kilogram of rusks.
2. Add the rusks and let it boil for 5–10 minutes, depending on the type of rusks. Calculate the boiling time from when the water starts to boil again after adding the rusks.
3. For mild aspen mushrooms, 5 minutes of boiling is enough, while cloth and hair mushrooms require 10 minutes of boiling as pungent mushrooms.
4. If you see green in the pot, it’s completely normal, because the aspen rusks turn green when they ripen.
Freezing of porcini mushrooms
robbed roaches
salt
freezer boxes
1. Shred the harvested rusks into fine cubes.
2. Spoon the mushrooms into appropriate size freezer containers and add salt to each container. A good amount is about 1 teaspoon of salt per liter container.
3. Freeze the porcini mushrooms.