How to salt white mushrooms. Porcini mushrooms salted for the winter

Every year with the onset autumn period mushroom pickers begin to go to the forest for mushrooms. The most favorite among the wide variety are champignons and mushrooms, the latter can be fried, boiled, stewed, baked, marinated. Consider how to salt porcini mushrooms at home.

This recipe for salting porcini mushrooms is quite simple, it will not take a lot of time and effort to implement it. First, we prepare the ingredients.

For one kilogram of mushrooms you will need:

• salt - about 30 grams;
• bay leaf - about 5 pieces;
• dill - about 3 umbrellas;
• allspice - about 5 peas.

Now let's go directly to the question of how to salt porcini mushrooms. To do this, you need to perform in stages:

1. We clean the mushrooms and fill it with clean water for a day.
2. Salting is carried out exclusively in wood or glass container- This important rule, on compliance with which the taste of the blanks will depend.
3. Lay mushrooms in two layers at the bottom of the container, sprinkle with spices and salt. In a similar way, lay out the remaining rows and seasoning further, last layer also salt.
4. When everything is ready, place a board or plate on top of the container, on which you will need to put the load.

Two days later, mushrooms should begin to secrete juice. It needs to be drained, but not all. The free space that appears should be filled with fresh mushrooms. It happens that the juice does not stand out or it is very small.

In this case, a heavier load should be placed on top of the container. Remember that the cold salting method can be used if the blanks are going to be eaten within 1.5 months. You can’t save such porcini mushrooms for the winter; they are only suitable for snacks for a short period of time.

Recipe with garlic

This salting option is also cold, but slightly different ingredients. The composition is designed for a container of 10 liters:

• mushrooms - 5 kilograms;
• salt - about 140 grams;
• garlic - 1 head;
• oak leaves - 30 pieces;
• cherry leaves - 28 pieces;
• dill - about 10 umbrellas;
• horseradish - 6 leaves.

Stages of work:

1. The first thing to do is to prepare mushrooms: peel, wash, select the best ones, cut into pieces.
2. Next, you should put them in pre-salted water, you can not bring mushrooms to a boil, but you just need to slightly warm them up.
3. Drain the liquid, let the mushrooms dry well.
4. Peel the garlic, cut into thin slices.
5. Divide the dill umbrellas into thin branches.
6. Prepare a container for salting. Spread horseradish leaves on the bottom, pour 1 tablespoon of salt.
7. Carefully lay out mushrooms, do not forget to sprinkle each subsequent layer with spices and salt.
8. Cover the last layer of mushrooms with gauze. It is recommended to sprinkle dry mustard on top - this is a kind of protection against mold, it is not necessary to perform. Press down on the container with a heavy load.

Such pickled mushrooms should be refrigerated. It will be available in a month.

hot salting

If you are planning to save salted porcini mushrooms until winter, then this recipe is just what you need! Simple and at the same time delicious recipe even the hostess who has never dealt with salting porcini mushrooms at home will be able to perform. The most important thing is to have everything you need at hand.

Per kilogram of blanks you will need:

• cloves - 3 buds;
• dill - 1 umbrella;
• common salt - 2 large spoons;
• pepper - 3 peas.

This mushroom recipe for the winter provides for the presence of brine, so the above spices must be thrown into water and boiled. Next, mushrooms are carefully laid out in the water, cook for fifteen minutes. Stir constantly and remove foam from the surface of the brine. Ready mushrooms should later settle to the bottom of the container - this will become a sign to stop cooking.

Remove the mushrooms from the brine and leave to cool completely. After they can be laid in clean jars, be sure to sprinkle with salt on top and screw the lid tightly. This recipe for hot cooking allows you to feast on blanks after 1.5 months.

The shelf life of mushrooms of any salting option is no more than 9 months.

Salting in jars

Not all mushroom recipes make it possible to harvest them for the winter. With this salting method, you can stock up on your favorite treat for the future!

Ingredients for 9 liters:

• mushrooms - 5 kilograms;
• common salt - 50 grams;
• vegetable oil - 0.18 liters.

How to do:

1. Rinse and cut mushrooms into small pieces, pour water, add salt (50 grams).
2. Boil - it will take about 10 minutes.
3. Rinse. When the excess liquid drains, transfer to a jar, sprinkle every 5 centimeters of mushrooms with salt.
4. Boil plastic lids.
5. Close each jar with a plastic lid with holes. Leave in this position for two weeks in the refrigerator.
6. Remove lids, top with refined vegetable oil. Roll up with iron lids. Store in a cellar or refrigerator.

Such blanks for the winter in banks will not deteriorate for a long time.

Ambassador dry way

Ever wondered how you can pickle porcini mushrooms for the winter? This is a very popular dish. Such mushrooms are considered even tastier than pickled ones.

This harvesting method is a fairly easy method. Dry salting is convenient in that it does not involve boiling and soaking, everything is much simpler.

What you need to complete the recipe:

• fresh mushrooms - about 2 kilograms;
• coarse salt - 300 grams;
• oak leaves - 5 pieces;
• cherry leaves - 5 pieces;
• blackcurrant (leaves) - 5 pieces.

All recipes for the winter suggest washing mushrooms thoroughly. Before dry salting, this should not be done, it is simply necessary to clean off the forest debris and wipe it with a wet cloth. Cut off all damage on the body of the fungus and remove the places of the wormhole, if any. Cut the mushrooms into plastics - the thinner the better, lightly dry in the oven.

To make the salting of porcini mushrooms a success, put them in a basin, sprinkle with salt, mix well with your hands. Arrange the ingredients in sterilized jars: a layer of mushrooms, then currant, oak and cherry leaves. Lay in layers until all components are over: the most upper layer it is necessary to sprinkle with salt and you can roll up the jars. Be sure to store in a dark, cold place. It will be possible to eat in forty-five days.

• White mushrooms - 1 kg,
• Large crystalline salt - 1 large spoon without top,
• Dill umbrellas - 3-4 pieces,
• Dill greens - to taste,
• Garlic - pieces 4-5 cloves.

Cooking process:

For salting, take strong white mushrooms, chives, umbrellas and dill, coarse crystalline salt.

Porcini mushrooms are well cleaned with a damp sponge from forest debris, rinsed under running water, sorted by size, cut off long legs.

Add salt to boiling water and boil prepared mushrooms: caps separately from legs. The legs can be used for soup, stir-fry with potatoes, sauces, or simply frozen for the winter.

How long to cook porcini mushrooms

Boil the mushrooms at a slight boil until they settle to the bottom: this indicates readiness.

Prepare the spices: peel the garlic, cut into thin slices, disassemble the dill inflorescences into small pieces.

Mushrooms put in a colander, rinse under the tap cold water and put in any container, sprinkling with salt, prepared dill and garlic. Cover the container with a smaller lid and put a load approximately equal to or slightly greater than the weight of the mushrooms.

It should be noted that during cooking, mushrooms greatly decrease in volume.

After 6-10 hours, the mushrooms are ready. Now you can taste them for salt, add or rinse them if necessary, and put them in jars or containers with a lid and refrigerate.

You can eat immediately on the same day or the next.

We thank Natalya for the recipe for salting porcini mushrooms.

The Notebook of Recipes wishes you delicious blanks!

White mushroom, he is simply White, thanks to high palatability and useful properties is considered to be the best of all known mushrooms. In addition, it is highly valued for being versatile for any type of processing. One of these types is salting porcini mushrooms at home, the recipes of which we have prepared especially for you.

A very simple recipe for salting porcini mushrooms will tell you how to keep this product for the winter when minimum cost effort during the cooking process. There is nothing “extra” here, only two main ingredients: mushrooms and salt. The preparation is designed for a large volume of product and, as a rule, is eaten instantly.

Need:

• 10 liter bucket of porcini mushrooms;
• 2 cups coarse salt (no iodine added).

How to cook porcini mushrooms for the winter:

1. Clean the main ingredient from forest dirt and debris, remove all suspicious areas. Separate the legs from the hats - cut these parts in half or into several arbitrary pieces, at the same time and check if there are any wormholes inside them, if any, then it is better to throw out the damaged pieces.
2. Rinse the processed mushrooms well in water.
3. Put clean mushroom pieces in a large saucepan, pour cold ordinary water completely, put on maximum heat and wait for boiling.
4. As soon as the whites boil strongly, immediately put them in a colander and put them under running water, so they should cool.
5. Leave the cooled mushrooms there (in a colander) to drain after water procedures You can turn them over a few times to dry them faster.
6. In the meantime, prepare containers for salting - jars of a volume convenient for you or one large container such as an enameled bucket, pan or wooden barrel. They should be thoroughly cleaned, washed and dried.
7. Place the mushroom pieces in the selected containers, each layer of about two to three centimeters should be sprinkled with coarse salt. Mushrooms are stacked quite tightly to each other.
8. Put oppression on top of them so that it covers the entire mushroom surface in the container. In a large dish, a flat object in size is placed on top and a load is placed, and in a small one (for example, cans), you can put a glass filled with water or small stones.
9. Leave the mushrooms in this state for five days in room conditions(but not too hot, up to a maximum of 25 ° C), during this time they will pickle and noticeably settle - this is normal, if desired, more mushrooms can be added to incomplete containers.
10. After the elapsed time of salting, rearrange the mushrooms in a cooler place and store there.

Recipe for salting porcini mushrooms with spices

Porcini mushrooms cooked according to this recipe are not only tasty and fragrant, but also crispy. Garlic, dill and thyme will add flavor to them, and the fortress of mushrooms is achieved through horseradish leaves, cherries and currants.

What you need:

• white selected mushrooms - one and a half kg;
• thyme (aka thyme) - 1 bunch (small);
• horseradish leaves - 2 pcs.;
• dill umbrellas - 2 large sprigs;
• garlic - two heads;
• currant and cherry leaves - 4 pcs.;
• coarse non-iodized salt - 4 table. l. (with a slide).

Harvesting porcini mushrooms for the winter:

1. Cleaned of forest debris and washed in water, cut white into small pieces: legs - across - in circles (one and a half to two centimeters wide), hats - from 2 to 8 parts. Small ones can be left whole.
2. Separate the heads of garlic into cloves and remove the skins. Cut each garlic clove (1/3 of the thickness) crosswise.
3. Rinse all leaves according to the recipe and dill under running water.
4. A capacious container in which mushrooms will be salted, scalded with boiling water and dried.
5. Put horseradish leaves on the bottom, some mushrooms on them, sprinkle with salt, scatter garlic, add thyme and dill with seeds, cover with cherry and blackcurrant leaves. Repeat layering until all ingredients are used.
6. Place a circle of wood or a wide flat plate on top. This item should cover the area of ​​mushrooms, but be freely removed.
7. Cover everything with a clean cotton cloth (as an option, gauze or a linen napkin), put any heavy press.
8. Place the container in a cool room, rinse the cloth and plate (circle) every day, after a week the mushrooms will be salted.

Porcini mushrooms recipes for the winter with cloves and coriander

The preparation of this mushroom blank is known to more experienced housewives in conservation. Salted porcini mushrooms according to this recipe are very tasty and fragrant thanks to cloves and coriander seeds. These spices have a strong and specific pleasant smell, as well as an original taste, which complement the original taste of the products. Cloves and coriander are quite often used in winter salted preparations not only for ceps, but also for other mushrooms.

Grocery list:

• white freshly picked mushrooms - 0.7 kilograms;
• coarse non-iodized salt - 45 grams;
• dry cloves - 3 pieces;
• coriander seeds - half a teaspoon;
• garlic cloves - 5 pcs.;
• laurel sheet - one;
• peppercorns (black) - three.

Pickle porcini mushrooms recipe:

1. Sort through the collected mushrooms, cut out all damaged places, cut large specimens into several arbitrary parts, small ones can be left as they are - whole.
2. Thoroughly wash the chopped mushrooms.
3. Peel large cloves of garlic from the husk and cut into thin slices.
4. Heat water in a saucepan, add salt, wait until it is completely dissolved, only then carefully put clean mushrooms here.
5. As soon as the water boils in the pan, foam will form on the surface, it must be removed.
6. After getting rid of the mushroom foam, reduce the heat of the stove and cook for another 15 minutes.
7. Place pepper, parsley, clove inflorescences and coriander seeds in water, mix the ingredients in a saucepan and boil everything together for seven minutes.
8. Catch the mushrooms and place tightly in sterilized jars.
9. Strain the mushroom broth and pour it over the porcini mushrooms in containers.
10. The jars should cool down, then close them with lids and store them in a room with a temperature of up to 7-8 ° Celsius.

How to salt porcini mushrooms in a dry way

The dry method of salting is suitable for mushrooms of only the first category, which include ceps. This is the least time-consuming and most convenient method of salting these products. Dry salting does not provide for preliminary soaking or boiling mushrooms.

Required Ingredients:

• 2 kg fresh white mushrooms;
• 320 grams of coarse rock salt;
• 5 pieces. oak leaves;
• 5 red cherry leaves;
• 5 blackcurrant leaves.

Pickle porcini mushrooms step by step recipe:

1. Usually, mushrooms are not washed before dry salting, they simply brush off the forest debris with a soft brush and wipe it with a damp cloth. If you are very scrupulous in terms of hygiene, then, of course, wash the whites in water, only then be sure to dry them. Cut off any damaged areas on the body of the mushrooms and remove parts with wormholes if any are found.
2. Cut all the mushrooms into thin plastics of arbitrary shape, dry slightly (in the sun or in the oven, but try not to dry).
3. Put all the mushroom plates in a wide basin, pour salt into it, mix thoroughly with your hands.
4. Prepare jars: sterilize, wipe off drops of water.
5. Arrange the plates of porcini mushrooms in prepared containers in this way: the mushroom layers are laid very tightly so that there are no voids between them, the leaves of currant, oak and cherry are evenly distributed over the jars and laid between the mushroom layers.
6. Sprinkle the uppermost mushrooms with salt and roll up the containers with metal lids.
7. Keep cool dark room one and a half or two months, after which you can try.

How to pickle porcini mushrooms

In the recipe for this salting of white mushrooms, in addition to the classic ingredients, there is tarragon (tarragon) and shallots, which will contribute to the salting of white mushrooms. Tarragon will give the mushrooms a pleasant aroma, and shallots will set off the taste of porcini mushrooms.

Take:

• one and a half kilograms of white peeled mushrooms;
• 90 gr. salt (no iodine added);
• one tsp tarragon;
• 2 small heads of shallots;
• 1 garlic head;
• 2 branches of overripe dill with seeds;
• 2 pcs. horseradish leaves;
• a teaspoon of black peppercorns;
• liter drinking water.

Preservation of white mushrooms:

1. Clean whites from forest needles, leaves and other debris, cut off rotten and blackened places, cut out and throw out areas damaged by worms.
2. Wash the peeled mushrooms and cut into large slices. Leave small mushrooms whole.
3. Pour plain water into a large saucepan, heat, add salt, but not all, but 80 grams. As soon as it dissolves, add slices of mushrooms, wait for a boil.
4. After boiling, cook the contents of the pan for 15 to 20 minutes (lower the heat to medium).
5. At this time, you can sterilize pickling jars and tin lids.
6. Catch the boiled mushrooms with a slotted spoon and distribute in glass containers.
7. Pour one liter of drinking water into another saucepan, mix the rest of the salt (10 grams) in it, a teaspoon of pepper and tarragon, dill, horseradish leaves, peeled whole cloves of garlic, peeled and cut into four shallots. Bring this mixture to a boil.
8. As soon as the fragrant mix boils, pour over the pieces of porcini mushrooms laid in jars.
9. Roll up all the jars with lids, let them cool a little, and then rearrange them in a cooler place. Whites are prepared for at least two days.

Salted porcini mushrooms are considered one of the most delicious and fragrant snacks on the table. Salting is one of the best and safe ways save mushrooms for the winter, subject to all the rules. Whites canned in this way can subsequently not only be eaten directly, but also fried, added to soups, salads, as well as stewed and even marinated.

Mushrooms are the most popular product that the autumn season gives. Collecting them is a pleasure, and the prepared dishes are so varied that everyone will like it. the best way harvesting for the winter will be salting porcini mushrooms at home.

main feature mushrooms - they can be fried, boiled, marinated, dried, salted. Porcini mushrooms are tasty and healthy, so they are of particular value.

Classic salting recipe

To pickle the whites classic recipe first clean them of forest sand, leaves, debris and rinse well.

Ingredients:

• 3 kg white (sorted);
• Spicy herbs - currant and cherry leaves;
• Dill and horseradish leaves.

Marinade:

• 6 art. l. rock salt;
• 5-6 currant leaves;
• 7-9 cloves for conservation;
• 7-9 black peppercorns;
• 3-4 bay leaves.

How to cook:

1. Place the whites in a bowl and cover with water. Be sure to add salt and spices.
2. Cook no more than half an hour. Then rinse them in cold water, put them in a colander and wait until they dry.
3. At the bottom of the jars lay some washed herbs, then white caps down. The next layer is again spicy herbs and mushrooms.
4. Cover the containers with a cloth (without adding dyes), and put a load on top.
5. Check that brine remains on the surface of the salted ones. If there is not enough brine, add cooled boiled water.

Video recipe

White mushrooms for the winter classical way will be ready to use in 2-3 days.

How to salt porcini mushrooms for the winter in jars

To enjoy porcini mushrooms not only during the picking season, but also in winter, it is best to pickle or marinate them in jars in a cold or hot way.

cold way

Ingredients:

• 1 kg white;
• 30 g of rock salt;
• 2-3 sprigs of dill brushes;
• 3-5 leaves of lavrushka.

Cooking method:

1. Soak the mushrooms first. To do this, put in enamelware with water for a day.
2. Prepare glass jars, in which lay mushrooms in layers, alternating with herbs.
3. The top layer should be brine. If it's not enough, add cold water(necessarily boiled).

hot way

Ingredients:

• 1 kg white;
• 1-2 bay leaves;
• 3-4 black peppercorns;
• 2-3 cloves for conservation;
• 1 dill umbrella.

Cooking:

1. Prepare a brine from the indicated spices and spices. Put the whites into the boiling brine.
2. Cook for no more than 15 minutes over low heat. Stir constantly and remove the resulting foam.
3. After the time has elapsed, allow the mushrooms to cool slightly, and then decompose into pre-sterilized jars.
4. To keep the mushrooms longer, pour a little salt into the jars, order and put them in a dark, cool place.

Salted whites according to this recipe can be consumed after 1.5 months, and the shelf life is about 9 months.

In order for mushrooms marinated in jars or other containers to be stored for as long as possible, the following rules must be observed.

• Temperature regime . The storage temperature should be 6-8 degrees, so it is best to store pickles in a cool basement.
• Lack of sunlight . The room should be as dark as possible, but at the same time well ventilated.
• Brine quantity . Special attention spend checking the brine in a container with mushrooms. He must cover them completely. If it is not enough, add brine with the calculation of 1.5-2 tbsp. l. rock salt per 1 liter of boiled and chilled water.

Cooked dishes from porcini mushrooms are delicious and very healthy, so make preparations for the winter and eat healthy food!

Salting is one of the most traditional ways preparations of mushrooms for the future. It is especially easy to harvest mushrooms that do not have caustic juice and, accordingly, do not require lengthy preparation using this method. So if you don’t know how to salt porcini mushrooms for the winter, and have never salted mushrooms at all, then this is not a problem: having studied the technology and cooking recipes, you will surely cope with this task.

Technology Features

Salting porcini mushrooms, as already mentioned, is a simple matter. However, knowing the features of the technology does not hurt. This will allow you to cook a truly tasty and safe snack.

• The place where porcini mushrooms are collected is important. Pine forest areas located at a relatively small distance from busy highways and industrial zones are considered unsuitable. The reason lies in the ability of mushrooms to absorb and accumulate toxic substances, including salt heavy metals. Such mushrooms are unsuitable for food. Therefore, for pickling mushrooms must be collected away from settlements. For the same reason, they should not be bought from the hands of strangers, because it is not known what place they chose for the "silent hunt".
• Porcini mushrooms belong to the 1st category and do not require long soaking. However, they also need pre-treatment. Cold processing involves cleaning mushrooms from forest debris and dirt, removing damaged areas, washing, sorting and cutting into pieces if the mushrooms are very large. Heat treatment involves boiling mushrooms in salt water. Sometimes minimal processing is required, when water with mushrooms is brought to a boil and drained. Sometimes the mushrooms are then boiled for 15–20 minutes, depending on their size. Detailed instructions on the degree of processing are available in recipes.
• Adding to mushrooms when pickling a small amount citric acid will keep their color. Usually, 2 g of acid is enough for a kilogram of mushrooms. In addition, it will improve their safety and give a pleasant sourness, barely noticeable.
• The preparation of a container for salting mushrooms is also important. Traditionally, they are salted in barrels or tubs, preferably oak. Before salting, they are washed, filled a quarter hot water and leave it like that for a while. Some people place a hot metal object in the water to keep the water warmer. long time. Then the water is drained and waiting for the barrel to dry. You can also pickle mushrooms in enameled buckets and pots, in which it is enough to boil water before that. Banks are the most common choice of citizens. They need to be sterilized in the oven or steamed.
• You can not eat pickled porcini mushrooms right away. Depending on the method of salting, you need to wait from 20 to 40 days. hot salting allows you to taste the mushrooms a little earlier, cold requires more time.

You can store salted porcini mushrooms only in a cool place, at a temperature not higher than 8 degrees. AT countryside they are most often served by a cellar, the townspeople are forced to use a refrigerator.

How to salt porcini mushrooms in a cold way

Ingredients (per 10 liter container):

• white mushrooms - 5 kg;
• rock salt - 120 g;
• garlic - 10 cloves;
• oak leaves - 25 pcs.;
• cherry leaves - 25 pcs.;
• dill umbrellas - 10 pcs.;
• horseradish leaves - 6 pcs.

Cooking method:

• Peel the mushrooms, select the smallest ones for salting, cut the large ones into several pieces, or leave only the hats.
• Put the mushrooms in lightly salted water (a teaspoon per 2 liters of water), heat it without boiling.
• Drain the water, let the mushrooms dry a little.
• Peel the garlic, cut into thin plates.
• Divide the dill inflorescences into thin twigs with seeds.
• Pour boiling water over the leaves of horseradish, oak and cherry along with dill.
• Prepare a brining container. Put a sheet of horseradish on the bottom of it, pour a spoonful of salt.
• Lay out the mushrooms in layers, sprinkling each layer with salt, shifting with dill, garlic, spicy leaves. Use at least a tablespoon of salt per kilogram of mushrooms. At the bottom, it is better to put the largest mushrooms with caps down.
• Cover the top layer with gauze. You can sprinkle a little dry mustard on top to keep the mushrooms from molding, but this is not necessary. Put a plate or a flat circle on the mushrooms, press down with a load. If necessary, the brine, if too much is released, can be drained, and the vacated space filled with new mushrooms.

You can eat cold-salted porcini mushrooms only after 40 days. Before doing this, they will need to be washed well in running water.

How to salt porcini mushrooms in a hot way

Composition (per 3 l):

• white mushrooms - 3 kg;
• salt - 100 g;
• water - 2 l;
• cloves - 10 pcs.;
• dill seeds - 10 g;
• allspice peas - 10 pcs.;
• currant leaves - 6 pcs.

Cooking method:

• Boil water by adding two tablespoons of salt to it.
• Put the dill, cloves and peppers in the water, dip the mushrooms in it and cook for 15-25 minutes until the mushrooms settle to the bottom and the brine becomes clear.
• Pour currant leaves in boiling water.
• Throw mushrooms in a colander and cool, save the brine.
• Spread mushrooms in layers in an enameled, ceramic or wooden container, sprinkling with salt and shifting with currant leaves.
• Pour the mushrooms with brine, measuring it out half a liter. Put in the refrigerator or basement, after covering with gauze or a plastic lid.

In this way, you can salt porcini mushrooms in jars. In particular, the amount of ingredients indicated in the recipe is enough to fill a three-liter jar or three liter jars. Mushrooms salted in this way can be eaten after three weeks. Wash them before serving. For better preservation of mushrooms during salting them in jars, you can pour a little vegetable oil on top.

How to salt porcini mushrooms in jars: a simple recipe

Composition (per 9 l):

• white mushrooms - 5 kg;
• rock salt - 0.25 kg;
• vegetable or ghee - 0.18 l.

Cooking method:

• Put the mushrooms, washed and cut into small pieces, into water, dissolving salt in it (50 g of salt per 5 liters of water).
• Boil the mushrooms until half cooked (for this they need to be cooked for about 10 minutes).
• Rinse the mushrooms in running water. When the water drains, transfer them to liter or three-liter jars, sprinkling with salt every 5 cm (at least a tablespoon of salt should be used per liter jar, but not more than one and a half tablespoons).
• Boil the plastic lids, fold them in half and in half again - they will spring back. Put one such lid on top of the mushrooms in each jar, press them down, closing each jar with a nylon lid with holes (these are usually used to drain water from jars during conservation). Leave for two weeks in a cool place.
• Remove the lids from the jars, pour the mushrooms on top with oil. close clean plastic lids without holes. Leave to store in the refrigerator.

A sample from mushrooms can be removed a couple of weeks after the last manipulation.