Volnushki belong to the Syroezhkov family. Their close "relatives" - breasts, mushrooms, russula. Waveworms also have other names - vollens, volzhanka. These mushrooms grow in forests under old trees; they like to “settle” under birch trees. There are several types of waves, but only white and pink are suitable for cooking. A characteristic feature of the gifts of the forest is a bitter milky sap, which, if improperly prepared, causes serious indigestion. Raw Volzhanka have a beautiful pinkish or white tint, but when cooked, they become gray. Do not be afraid of such metamorphoses: let the color of the mushrooms be not “noble” enough, but the taste can pleasantly surprise gourmets.
What are useful ...
In Russia, thresholas are assigned the category of “conditionally edible”. This means that you can eat them, but it is important to follow the special cooking technology. Only thanks to this will it be possible to minimize all risks. Domestic housewives have long mastered the methods of cooking waveworms, they successfully harvest these mushrooms for the future. It turns out a useful, tasty and low-calorie snack, which often becomes the "star" of the festive table.
Even children know that mushrooms are good. Volnushki is no exception. Their vitamin and mineral composition is impressive. Lupus erythematosus helps fight viruses, helps to restore strength, improve vision and even maintain beauty.
- Source of protein. By the amount of protein, mushrooms can compete with meat products, not without reason they are called "forest meat". Protein is the main "building material" of the body: it takes part in the regeneration of cells.
- Useful amino acids. The protein of the waves is enriched with 18 amino acids. They have a general strengthening effect, increase immunity, help organs and systems to function normally.
- A minimum of calories. In thunderfish, it contains a minimum of calories: 22 kcal per 100 g. It is recommended that mushrooms be included in the diet: nutrition will be complete, but centimeters at the waist will not increase.
- Vitamin "bomb". You can get more B vitamins from threesomes than from vegetables and cereals. Mushrooms are also rich in vitamins D, C, E, PP. Such a composition helps to strengthen the protective function of the body, has a beneficial effect on the nervous system. Vitamins guard the beauty: thanks to them, the skin looks healthy, the nails become strong, and the hair is lush and shiny.
- Mine of minerals. Volnushki provide the body with the necessary minerals: phosphorus, potassium, sulfur, copper, and other important elements. Minerals strengthen bones, normalize metabolism, and inhibit the aging process. Macronutrients are important for the normal functioning of the heart.
... and who should not eat them
Although threesomes contain a large amount of nutrients, mushrooms can be harmful. A threat to the body is represented by improperly prepared gifts of the forest, so you must definitely master the culinary technology that allows you to make the product safe.This type of mushroom is undesirable to give to children under seven years of age. Mushroom delicacy should be discarded during pregnancy and breastfeeding.
Volzhanka is contraindicated in:
- cholecystitis;
- decreased acidity of gastric juice;
- pancreatitis;
- gallbladder removal.
4 stages of raw material preparation
Before salting the traps, they need to be prepared. The taste and safety of pickles depend on this stage. Soaking the raw material for salting will take at least two days: this is the only way to remove the bitter milky juice. The preparation of the waves for salting consists of four stages.
- Sorting. Harvested mushrooms must be sorted. Salt white and pink should be separately. You must consider the size. Optimal for salting are considered small - young - Volzhanka. "Forest inhabitants" with large hats - overripe. As a raw material for salting, they are not suitable: the taste is not the same.
- Cleaning up. Mushrooms need to be cleaned of all unnecessary. Two-thirds of the legs are cut. Using a knife and a brush (you can take a new toothbrush), remove traces of earth, sand, grass, cut out the damage. Care must be taken not to break the hats. The flakes are thoroughly washed: the water must finally remove all litter.
- Soaking. This is one of the main stages of preparation for salting: it is impossible to remove the bitterness without soaking. Soaking will take a long time - at least two days. Mushrooms need to be put in an enameled container, pour filtered water. It will take a lot of fluids - 5 cm above the hats. Water for soaking must be salted. If in the future it is planned to salting in the cold way, then the water is also necessarily acidified. Per liter of liquid you will need 10 g of salt and 2 g of lemon. To prevent the mushrooms from becoming acidic, you need to often change the water: up to five to six times a day. A container with gauze covered with gauze should stand in a cool place.
- Control flushing. After soaking, the mushrooms should be thoroughly washed with cold water. Pure thawers are thrown into a colander, allowing excess liquid to drain. Then you can start pickling according to the selected recipe.
How to salt traps in a cold way
Most housewives prefer to salt the traps for the winter in a cold way. Preferably, a dry ambassador is selected, that is, no liquid is added. The brine is formed during the preparation: the caps let the juice out. Mushrooms are soaked, then laid in a container, sprinkled with seasonings and wait for them to be ready. The ideal option for pickling containers is an oak barrel. However, in the absence of such containers, you can use a pot, an enameled bucket and even cans. It is strictly forbidden to salt mushrooms in clay and plastic containers, galvanized buckets.
The cold method has many advantages. Mushrooms are salted without cooking, which means that the product retains the maximum amount of nutrients. Due to the lack of heat treatment, the waves are dense, crunchy, aromatic. The only negative of this method is that in order to take a sample from pickles, you will have to wait a month and a half or two months.
In the pan
Description. The easiest recipe for salty waves. It is better to take only hats.They are pre-soaked in salt-acid water. Special technology allows you to enjoy the natural taste and aroma of waves.
Would need:
- waves (hats) - 2.5 kg;
- rock salt - 125 g.
Stages
- Soak the mushrooms in the traditional way.
- Put the hats in the pan. Sprinkle each layer generously with salt.
- Cover the mushrooms with gauze. Put a flat plate on top, it bends on it. It may be small, but it is important that the mushrooms are well packed.
- Place the container in a cold place where the temperature does not exceed 6 ° C.
- Periodically look at the workpiece. If the gauze shows signs of mold - change it.
- After two months you can try.
In a barrel
Description. For many generations of housewives, they preferred to salt the traps in a cold way in oak barrels. The "Grandmother" method can be repeated if the corresponding packaging is found on the farm. Barrel mushrooms will turn out to be especially tasty, crispy, will not lose their shape.
Would need:
- Volzhanka - 7 kg;
- "Lemon" - for soaking;
- salt - 200 g;
- caraway seeds - 15 g;
- dill seeds (dried) - 40 g;
- cabbage leaves - the width of the pan.
Stages
- Soak the crackers in acidified and salted water. Throw it in a colander.
- Combine salt, caraway seeds and dill seeds.
- Put the waves in the barrel with their hats down. The layer should be approximately 8 cm. Pour seasonings. Then again a layer of mushrooms. Repeat until the container is full.
- Cover with cabbage leaves - they will protect from mold.
- Place a wooden circle or plate on the mushrooms. Above is a load.
- Place the barrel in a room where the temperature does not exceed 10 ° C and does not fall below 0 ° C. Pickles will be ready in two months.
In banks
Description. Salted traps in jars are prepared with the addition of warmed vegetable oil. It blocks the access of air to the container: this way the taste qualities of mushrooms are preserved and you can not be afraid of souring. The flakes cooked according to this recipe do not darken.
Would need:
- trawls - 2.5 kg;
- coarse rock salt - 45 g;
- vegetable oil - one glass;
- laurel - six sheets;
- horseradish leaves - four pieces.
Stages
- Soak the mushrooms in the traditional way.
- Sterilize the jars using any method (steamed, boiling water or in the oven).
- Put the waves in a glass container. Sprinkle mushrooms with salt, shift leaves of horseradish and laurel
- Warm up the oil. Fill them with Volzhanka.
- Close cans with plastic caps. Put in the refrigerator.
- Try what happened in two months.
The hot method ...
Description. The hot salting method reduces the risk of mushroom poisoning. In order to salt the traps in a hot way, they must first be soaked, and then boiled and canned. Hot technology has several advantages: mushrooms will be ready much faster than “cold” ones - after two weeks you can try. The blanks will stand idle all winter and will not go bad. They are easy to store: seals withstand temperatures up to 16 ° C. Mushrooms are less crispy than with the cold method. But if you know the subtleties of cooking, then the elasticity and crunch will be able to be maintained even after heat treatment.
Would need:
- small traps - 1.5 kg;
- salt - 30 g;
- filtered water - 1 l;
- garlic - four cloves;
- cloves - five buds;
- currant leaves - four pieces;
- laurel - six pieces;
- allspice (peas) - five pieces.
Stages
- Soak the mushrooms.
- Put the prepared traps in a pan, fill with a liter of water, put on the stove. After boiling, boil for another 15 minutes.
- Put the mushrooms in a colander, let the water drain. Do not pour the broth in which the traps were cooked.
- Put the boiled volzhanka in an enameled pan. Put the washed currant leaves, laurel on the mushrooms.
- Add all the spices; on top are thin plates of garlic.
- Boil a decoction in which mushrooms were previously cooked. Pour it into the pan to the thrills.
- Cover the raw materials with a plate, put oppression. Wait for the mushrooms to cool, put the pan in the refrigerator for a day.
- After a day, spread the Volzhanka into pre-sterilized banks.
- Pour the workpiece with brine from the pan. Tighten the cans tightly.
... and combined
Description. Hot and cold salting methods can be combined by cooking delicious, crispy mushrooms. In order to properly salt the thaw, they must first be soaked. From the hot method, the combined one took the heat treatment of raw materials, thereby reducing the cooking time. Heat treatment makes mushrooms safe, helps to increase the shelf life of the workpiece. As in the cold method, pickling should occur in its own juice - the traps are crispy. There is, of course, one drawback: with the combined method, you will have to make salting in a large pan. It will take a whole shelf in the refrigerator, but for the sake of mushroom delicacy it is worth to inconvenience.
Would need:
- waves (hats) - 5 kg;
- coarse rock salt - 150 g;
- currant leaf - five pieces;
- laurel - five leaves;
- horseradish leaves - two pieces;
- fresh dill - half a bunch;
- garlic - one head;
- filtered water - 2 l.
Stages
- Soak the traps in a known manner.
- Place a pot of water on the stove. Add half of the salt in the recipe. Wait for it to boil.
- Throw the boils in boiling water. Boil the mushrooms for ten minutes. Do not forget to stir, remove the foam.
- Take out the lupus with a slotted spoon. Rinse them with cold running water.
- Put a small layer of traps in an enameled pan. Sprinkle with salt, put on the mushrooms cloves of garlic, currant leaves, horseradish leaves and laurel. Repeat the calculation.
- Sprinkle the last layer of waves with salt, lay on it branches of dill.
- Cover the mushrooms with clean gauze. Install the press.
- Store the pan in the refrigerator, regularly check the gauze for mold, change if necessary. Three weeks later, the mushrooms will salted in their own juice, will be ready for use.
If you want to get a tasty snack, the recipe for salty waves should be tested. Do not be afraid to experiment with seasonings. When cooking threesomes in any way, the housewives add coriander, cardamom, mustard seeds, dried oregano. Thanks to seasonings, pickles will acquire new taste notes.
Reviews: “Soaked in water for three days”
How threshing salts are salted in our north: mushrooms are soaked in water for three days (water is changed three to four times a day). They are salted in the cold way. Dry currant leaves, dry dill and dried garlic are added. After 40 days, ready. Fermentation of these mushrooms is also practiced. But it is used only by the local indigenous population (Komi, Nenets). A European person can simply be bent from such mushrooms. I never noticed any bitterness. It is the main salting fungus in our region.
Igor Dementiev, http://forum.toadstool.ru/index.php?/topic/1664-%D0%B2%D0%BE%D0%BB%D0%BD%D1%83%D1%88%D0%BA%D0% B8-% D1% 80% D0% B5% D1% 86% D0% B5% D0% BF% D1% 82% D1% 8B /
I never boil mushrooms for salting, they darken.I usually soak for 3 days, changing the water and rinsing 2 times a day. I pour it with salt for 4 days (without water) and put it in sterilized jars, transferring greens and black pepper (peas). All our relatives (excellent culinary specialists) did not eat anything tastier! The main thing is not to overdo it with salt, but the lack leads to mold in banks.
Olga http://russianfood.com/recipes/recipe.php?rid=7323
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