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Every summer the Russian and Siberian taiga teems with "crock hunter" gathering mushrooms for salting. Milk caps (Lactarius) treated in the following way are especially favored because of their crunchiness.
Clean the milk caps, check for maggots, and trim off the stem or at least the bases so that the caps can lie flat. Layer the caps in a crock or wide jar with the gills facing up, and sprinkle each layer with rock salt (1 1/2 T. salt per pound of mushrooms) You can also sprinkle every other layer with an herb mixture (black currant leave are traditional, but a little dill, black pepper, and caraway seeds can be used) or with chopped, cooked onion or garlic (2 cloves per pound). Place a round wooden board or plate on top of the mushrooms and weight it down with a stone or jar of water (tightly closed), then refrigerate or store in a cool place. The mushrooms will gradually release their own liquid; excess juice can be poured off and new layers of mushrooms added as they are gathered. Mild milk caps such as L. deliciosus and L. rubrilacteus can be eated after only three days. The peppery ones such as L. torminosus and L. resumus must stand for 45 days. If the finished product is too salty for your taste, you can wash the salted mushrooms before eating them.
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