The fiddle is a mushroom that grows in deciduous groves

The frien is a mushroom growing in the deciduousgroves. It can be found in the dry season under birch or oak, in rare cases under pine and spruce. More often it is called poskrebyysh, violinist, spurge or sucker. Outwardly it is very similar to the white load. His hat is velvety, slightly pressed in the middle. Leg thick.

Flesh white and tight, with abundant milkliquid. The fiddle is a mushroom, which tastes like a mushroom. Eat it only in salted form. For sure, very few people know how to salt the squeaks (mushrooms), which is why we decided to share with the readers the secrets of cooking. The aroma and taste of the dish is pleasant.

Prepare them in two ways: cold and hot. Before starting to pickle, the shredder must be sorted, cleaned with a brush, rinsed thoroughly, and then soaked (if cooked in cold salted water) or boiled (hot way). The frien is a mushroom, which is soaked for 3-4 days.

Cold way of salting

You will need a wooden barrel, whichit is necessary to burn with boiling water. At the bottom of the container spices are laid (for piquancy you can add currant leaves, bay leaves, dill), salt and prepared squeaks. All products are laid in layers, while mushrooms should look downwards. Fill the filled container with the remaining salt (5 kg of salt per 100 kg of mushrooms, per kilogram of dill and currant leaves). Above the barrel is a heavy burden.

Only measure the gravity of the load, seeEuphorbia did not crumble. They last for three days. Under the influence of the recoil of water and cargo, the fungi will become smaller on the second day. The oppression can be removed and in the same order to report the products with spices, cover again. The process is repeated 2 times. The extra marinade can be drained, but make sure that the fiddle-mushroom is completely covered with brine. If the marinade accidentally emerges or evaporates, then a 5% salt solution can be added.

There is also a second version of cold saltingsoaked mushrooms. In a barrel of milk and spices, 2.5% salt solution, previously cooked and cooled, is poured. This method is easier, and the time for processing will be much less. Immediately after the salt brine was poured, the container was closed with a lid and left for 30-35 days to ferment.

Preparation of the squeak by hot method

Applicable when there is no possibility forsoaking. Washed mushrooms are poured with boiling 3% brine for 7 minutes, then they should be pulled out and chilled with cold water to make them more elastic and elastic. Then they are salted as if using a cold method (similar condiments are used). This method is faster, removes unpleasant bitterness and gives mushrooms an elastic consistency.

So we prepared a terrific snack for the winter. It can be used as a filling for pies, pies and hot dishes. Very tasty soups made of salted mushrooms are obtained. Season them with olive oil and add onions, and you will have an amazing salad. Salted mushrooms will please you on cold winter evenings. This delicacy will delight even the gourmet.