Грибные заготовки: традиционные и новые рецепты

How to properly pickle the valuy? And how to marinate the white mushroom? Is it possible to salt different types of mushrooms together? Are umbrella mushrooms suitable for freezing? How is it better to dry morels - in the oven... or in the sun? What to do with earth mushrooms? How to prepare chanterelles so that they do not taste bitter? How to salt the milk mushrooms so that they remain crunchy? What is fermentation of mushrooms? How to prepare mushroom alcohol, mushroom honey, mushroom jam, and mushroom tea? How to prepare mixtures of mushrooms with vegetables, meat, fish, and poultry? How to make mushroom sausage? And how to properly preserve all this?
In this book, you will find answers to all these and many other questions. Unlike other publications, this one provides recommendations for harvesting and storage for each type of Russian mushrooms, taking into account their individual characteristics.
You will get acquainted with the secrets of conservation, developed through thousands of years of folk experience, and with the methods of delicate preparations used by "haute cuisine" restaurants, learn how to harvest mushrooms using modern methods (for example, in a multicooker), and also find out how interesting and sometimes unusual mushroom preservation is done in other countries of the world.
This book will be useful to all mushroom pickers and housewives who decide to prepare delicious mushroom stocks for the winter.