Meet the mushrooms of the bull-calf (photo,below) can be in coniferous and deciduous forests, but often they come across in mixed. They usually grow in large groups, beginning in July and until late autumn. Mushrooms gobies (how to cook them, read below) belong to the genus russula. They can immediately be seen in the forest by their shiny, like an adjusted hat. In its form and coloring, the goby is somewhat like a white fungus. But you should take a closer look at it, as you will immediately understand that you found it. In the white mushroom, the bottom of the cap is tubular, and the bull's calyx is tubular. Leg is thick and even, its length sometimes reaches 10 cm, and width - up to 3 cm.
Like many other mushrooms, they can be marinated.Wash them thoroughly, clean and cut off the foot so that its length remains no more than 5 mm from the cap. Then put the cleaned mushrooms in the water for a few hours. This is done so that extra bitterness is gone. Soaked mushrooms must be cooked in salted water for about 7-10 minutes. after they boil. Now you can flip them to a colander to drain excess liquid, and then expand into jars that must be sterilized beforehand. So, everything is ready. Fill them with marinade, tightly close the lid and put it in a cool place - in the refrigerator. Somewhere on the 4th-5th day the mushrooms can be eaten!
And how to prepare marinade?Let's look at some simple universal recipes that fit almost all the fungi. All meals are prepared quickly, so it will not take you much time.
For one liter of marinade we will need:
- salt (2 table spoons);
- granulated sugar (3 table spoons);
- seeds of dill and bay leaves (to taste);
- sweet pepper (10 peas);
- garlic (1 piece);
- vinegar 9% (1 tablespoon canteen).
We bring the water to a boil and add all the ingredients listed there. We cook for another 10 minutes. Marinade is ready. It turns out to be sharp, but at the same time very tasty.
All ingredients are designed for one liter of water. So, for the preparation of marinade we will need:
- granulated sugar (1 table spoon);
- salt (1,5-2 tablespoons of tea);
- Allspice pepper (4 peas);
- bay leaf and cloves (1-2 pcs.);
- Citric acid (1/2 teaspoon of tea).
All the ingredients are mixed, bring to a boil andcook for another 20 minutes. Then add 1 teaspoon of 80% vinegar. Wait for the water to boil, then remove from heat. Marinade is ready. Cool it is not necessary, it is better to immediately fill in the mushrooms. By the way, this recipe can also be used for marinating vegetables.
Bulls are also suitable for pickling.Only the best way to choose young specimens, the size of the cap is not more than 6 cm. Before picking, the mushrooms are thoroughly cleaned and washed. Then put in a container of water and soaked for two days. This is done in order to get extra bitterness. By the way, water should be changed periodically. Then mushrooms are boiled for five minutes after boiling. If for some reason you do not have the time or opportunity to soak the bulls, then you can not do this. Only boil them in this case for at least 30 minutes. So, the mushrooms of the bull-calves have been prepared, how to prepare the brine, we find out later.
We need 5 kg of mushrooms:
- 0.6 liters of water;
- 200-250 g of salt;
- cloves, bay leaf.
The boiled mushrooms are thrown back to the colander todrain the remaining water from them. Then we spread them according to the prepared banks and fill them with brine. The load must be loaded from above. After 2 months, salted bulls (mushrooms) will reach their readiness, and they can be eaten.
