You can meet goby mushrooms (photo below) in coniferous and deciduous forests, but they are often found in mixed forests. They usually grow in large groups, starting in July and until late autumn. Goby mushrooms (how to cook them, read below) belong to the genus Russula. You can immediately notice them in the forest by their shiny, as if varnished hat. In its shape and color, the goby is somewhat reminiscent of a porcini mushroom. But if you take a closer look at it, you will immediately understand what you have found. In the cep, the bottom of the cap is tubular, and in the goby, it is lamellar. The leg is thick and even, sometimes its length reaches 10 cm, and its width is up to 3 cm.
Pickled goby mushrooms . How to cook?
Like many other mushrooms, they can be pickled. Wash them thoroughly, clean and cut the leg so that its length remains no more than 5 mm from the cap. Then put the peeled goby mushrooms in the water for several hours. This is done so that the excess bitterness is gone. Soaked mushrooms must be boiled in salted water for about 7-10 minutes. after they boil. Now you can throw them into a colander to drain excess fluid, and then put them in jars, which must be sterilized in advance. So, everything is ready. Pour them with marinade, tightly close the lid and put them in a cool place - in the refrigerator. Somewhere on day 4-5 you can eat mushrooms!
But how to cook the marinade? Let's look at a few simple universal recipes that are suitable for almost all mushrooms. All dishes are prepared quickly, so they won’t take you much time.
Marinade. Recipe number 1
For one liter of marinade we need:
- salt (2 tablespoons);
- granulated sugar (3 tablespoons);
- dill seeds and bay leaf (to taste);
- allspice (10 peas);
- garlic (1 clove);
- vinegar 9% (1 tablespoon).
Bring the water to a boil and add all the ingredients listed there. Cook for another 10 minutes. The marinade is ready. It turns out spicy, but at the same time very tasty.
Marinade. Recipe number 2
All ingredients are designed for one liter of water. So, for the preparation of the marinade, we need:
- granulated sugar (1 tablespoon);
- salt (1.5-2 tablespoons of tea) ;
- allspice (4 peas);
- bay leaves and cloves (1-2 pcs.);
- citric acid (1/2 teaspoon).
Mix all ingredients, bring to a boil and cook for another 20 minutes. Then add 1 teaspoon of 80% vinegar. Wait until the water boils, then remove from heat. The marinade is ready. It is not necessary to cool it, it is better to fill in the mushrooms immediately. By the way, this recipe can also be used for pickling vegetables.
Gobies salted mushrooms : how to cook
Gobies are also good for pickling. It is only best to choose young specimens with a hat size of not more than 6 cm. Before salting, the mushrooms are thoroughly cleaned and washed. Then put in a container of water and soak for two days. This is done so that excess bitterness comes out. By the way, water needs to be changed periodically. Then the mushrooms are boiled for five minutes after boiling. If for some reason you do not have the time or ability to soak the bulls, then you can not do this. Only boil them in this case for at least 30 minutes. So, bull mushrooms have already been prepared, how to prepare a pickle, we learn further.
Brine
For 5 kilograms of mushrooms we need:
- 0.6 l of water;
- 200-250 g of salt;
- cloves, bay leaf.
We boil the boiled mushrooms in a colander to drain the remaining water from them. Then we lay them out in advance prepared banks and fill them with brine. It is necessary to put a load on top. After 2 months, salted gobies (mushrooms) will reach readiness, and they can be eaten.