Salt mushrooms from 5 days to several weeks, depending on the recipe. It will take 2 hours to process honey agarics for pickling 1 liter, and 5 hours for pickling 10 kilograms.

How to salt honey mushrooms

Preparing honey agarics for salting
1. Before salting, it is necessary to sort out the mushrooms, clear the mushrooms from the ground, leaves and needles, discard the rotten ones.
2. Cut off the lowest part of the leg, clean the "skirts" and remove the film under the cap.
3. Rinse honey mushrooms in cold water.
4. If desired, sort the mushrooms; cut large mushrooms into pieces.

How to salt honey mushrooms in a cold way

The time taken to cook the mushrooms is 2 hours, the cooking time is 14 days.
Products
Fresh mushrooms - 1 kilogram
Salt - 50 grams
Garlic - 2-3 cloves
Bay leaves - 1-2 pieces
Dill umbrellas - 1-2 pieces
Horseradish leaves - 2-3 pieces


Oak leaves - 2-3 pieces

Cold way of salting honey agarics
1. Rinse and dry leaves of currant, horseradish, cherry, oak.
2. Get a clean and dry pickling pot. Lay out the horseradish leaves so that they completely cover the bottom.
3. Gently spread the prepared mushrooms on top, caps down and salt.
4. Put dill umbrellas on top of the mushrooms, Bay leaf, black peppercorns and chopped garlic cloves.
5. Lay the cherry, currant and oak leaves on top.
6. Close with a lid that is smaller in diameter than the dish and press down on top with a load.
7. Put the pan with mushrooms in a cool place.
8. After 4-5 days, drain the resulting brine and lay out the second layer of mushrooms.
9. Season with salt, add garlic, pepper and cover the layer of mushrooms with leaves and herbs.
10. Repeat the procedure until you run out of space or mushrooms.
11. After the juice appears from the mushrooms, put cheesecloth folded in several layers in a saucepan under oppression.
12. Put the pan with mushrooms in a cool place for two weeks. After that, you can put it in banks and roll it up.
13. Store the mushrooms in a saucepan until seaming at a temperature not exceeding 10 degrees.

How to salt honey mushrooms in a hot way

Time spent - 1 hour. Salting time - 5 days.
Products
Fresh mushrooms - 1 kilogram
Onions - 1 piece
Salt - 40 grams
Garlic - 2-3 cloves
Bay leaves - 1-2 pieces
Dill umbrellas - 1-2 pieces
Black peppercorns - 2-3 pieces
Cloves - 2-3 pieces
Currant and cherry leaves - to taste
Oak leaves - 2-3 pieces

The hot way how to salt honey mushrooms
1. Prepared for salting mushrooms carefully put into a saucepan, pour water there and salt (1 teaspoon of salt for 1 liter of water).
2. Put on fire and drain the water immediately after boiling.
3. Pour in new water and cook the mushrooms after boiling for 30 minutes.
4. Drain the water again and let the mushrooms cool.
5. At the bottom of a dry and clean salting pan, cut into cloves of garlic, put an umbrella of dill, bay leaf.
6. Put a layer of mushrooms, sprinkle with salt on top (40 grams of salt per kilogram of honey agarics).
7. Add currant, cherry, oak leaves, as well as black pepper and cloves.
8. Alternate layers until mushrooms run out.
9. Put the oppression on top and leave the pan with mushrooms in a cool place for five days.
10. Arrange the mushrooms in sterilized jars and roll up.

How to quickly salt mushrooms

Products
Honey mushrooms - 1 kilogram
Citric acid - 4.5 grams
Salt - 3 tablespoons

Quick salting honey agarics
1. Into a saucepan with cold water put citric acid(2 grams per liter of water).
2. Dip the prepared mushrooms in an acidified solution and stand for one hour, then drain the water.
3. Pour cold water back into the pot (about 5 liters per kilogram of mushrooms) and add citric acid (5 grams per liter of water).
4. Boil honey mushrooms until they come down.
5. Throw the mushrooms in a colander, strain the broth through a fine sieve or cheesecloth.
6. Put honey mushrooms in sterile jars and pour the strained broth.
7. Cover the jars with lids and put on fire in a saucepan or in a bowl of water.
8. Thus, sterilize 0.5 liter jars - 70 minutes, liter jars - 90 minutes.
9. Roll up the jars, turn the lids up and leave to cool.
Cooking time is 3 hours. Mushrooms are ready for one day.

How to salt honey mushrooms with vinegar

Products
Honey mushrooms - 1 kilogram
Water - 1.5 cups
Salt - 3/4 tablespoon
10% vinegar (you can dilute the essence 1: 7) - 1/4 cup
Peppercorns - 3 pieces
Cloves - 2 things
Cinnamon - on the tip of a teaspoon
Bay leaf - 2 pieces

Salted honey agaric with vinegar
1. Put mushrooms in a saucepan, add water, put on fire.
2. After boiling, remove the foam and drain the water immediately.
3. Mix all the other ingredients and add to the mushrooms.
4. Boil everything together for another 30 minutes.
5. Arrange in sterilized jars, turn the lids down and leave to cool.
6. In a day, mushrooms are ready for use, but you can leave them for the winter.
Time spent on cooking - 1 hour. The mushrooms are ready for 1 day.

Fusofacts

- If the preparation of salted mushrooms is done without boiling (cold method), it is especially important to carefully process the mushrooms before boiling. For additional sterilization of mushrooms, you can fill them with salted water and leave for a couple of hours and then drain the water.

Before salting honey mushrooms, they must be weighed in order to correctly calculate amount of salt... One kilogram of raw honey mushrooms requires 40 grams of salt. It is better to use coarse salt for pickling, since it contains fewer chemical elements that are used to cleanse salt and can add extra flavor notes to salted mushrooms.

At preparing honey agarics for salting you can separate small from large and salt them separately. If it is important to save time, then you can not separate the mushrooms, but salt everything together. When cleaning large honey agarics, the legs should be cut off, leaving only a small stump at the cap. In medium honey mushrooms, cut the legs into pieces no more than 2 centimeters and only very small mushrooms can be salted whole. It should be said that the appetizer looks the most appetizing, consisting of small whole mushrooms that have completely retained their shape during cooking, so the mushrooms must be processed as carefully as possible. - Mushroom quality can be checked with an onion added to the water during boiling. If the color of the onion has not changed, then all mushrooms can be further processed without fear. But if the bulb has acquired a grayish or bluish tint, it is better to give up these mushrooms and not risk your and your loved ones' health.

It is allowed to make a blank in a barrel and store it in it, but at home this method is unlikely to be the safest for the quality of mushrooms. To get a fragrant preparation with a barrel aroma, it is recommended to do all the procedures in a barrel, keep mushrooms under load in a barrel, but finally put mushrooms in cans.

If mushrooms brighten during salting, nothing needs to be done, this is normal.

Before salting honey mushrooms, it should be borne in mind that from one bucket fresh mushrooms it turns out a three-liter jar of salty. Since an open can of salted mushrooms is stored for 1-2 weeks, it is recommended to salt mushrooms in small cans with a volume of 200-300 milliliters.

Meadow honey mushrooms (with hard legs) should only be salted hot, since they remain tough with others - When boiling honey mushrooms water in the pot should be poured at the rate of 2 cups per kilogram of mushrooms.

Ready salted mushrooms served by mixing with vegetable oil and chopped onions in half rings, as an appetizer.

- Spices retain taste and aroma salted mushrooms, however, excessive use can destroy delicate taste honey agarics. Mushrooms go very well with garlic and dill. When salting, bay leaves, black peppercorns, currant leaves, and cherries are also used. Horseradish leaves, like the root, make the mushrooms crispy, and the oak root gives elasticity. You can add cloves, coriander and rosemary, which has a coniferous smell and the mushrooms are "forest". The amount and ratio of spices can be added to taste, the main thing is not to overdo it. Leaves of currants, lavrushka, cherries must be scalded with boiling water before being put in jars. So harmful microorganisms and bacteria cannot get to the mushrooms, and the aroma from the leaves will be stronger.

- Salting dishes for mushrooms it is best to use a wooden cold method, it can be bought from craftsmen. You can also use ceramic or enamel dishes, but always without chips or cracks. Before use, be sure to boil the dishes with boiling water and dry them. With the hot method of salting, mushroom soup can be cooked on the remaining broth.

As oppression when salting mushrooms, you can use a stone (first wash it clean and scald it with boiling water) or a jar of water. If the neck of the dishes is not wide, a bottle of water will do.

So that ready-made salted mushrooms do not grow moldy during storage, on top they can be covered with gauze dipped in vinegar. Store the pickled mushrooms in a cool place. It can be a refrigerator, cellar or balcony, if the air temperature is not more than ten degrees. Store an open jar for no more than 1-2 weeks. You can pour a little vegetable oil into a jar with salted mushrooms. So air access will be impossible, and the mushrooms will last much longer.

You can buy salted honey mushrooms in the store all year round, but homemade ones have a brighter taste and aroma. The cost of store mushrooms is 800 rubles / 1 liter, for home-made mushrooms with their own hands - from 20 rubles. (price as of June 2017).

The calorie content of salted mushrooms is 20 kcal.

Salted honey mushrooms are a great addition to dishes such as mashed potatoes, boiled rice and pasta.

How to salt honey mushrooms in cucumber pickle

Products
Fresh mushrooms - 1 kilogram
Cucumber pickle - half a liter
Salt - 30 grams
Garlic - 2-3 cloves
Bay leaves - 1-2 pieces
Dill umbrellas - 1-2 pieces
Black peppercorns - 2-3 pieces
Cloves - 2-3 pieces
Currant and cherry leaves - to taste

Salted honey agaric in cucumber pickle
1. Put prepared mushrooms in a saucepan, pour water, add salt (10 grams of salt per liter of water) and put on fire.
2. After boiling, drain the water together with the formed foam, and rinse the mushrooms again.
3. Pour fresh cold water and cook the mushrooms in it for 40 minutes after boiling.
4. Drain the water through a colander, cool the mushrooms.
5. Put chopped garlic, bay leaves and other spices on the bottom of a dry and clean saucepan.
6. Then put the mushrooms and salt (30 grams of salt per 1 kilogram of honey agarics).
7. Pour honey mushrooms cucumber pickle so that it completely covers the mushrooms.
8. Put the mushrooms under oppression and put in a cool place for 5 days.
9. After that, put the mushrooms in jars, store in the refrigerator.
The time taken for cooking is 1 hour, the time for pickling mushrooms is 2-3 weeks.

Any mushrooms are considered a delicacy in winter. Especially honey mushrooms, with their unique taste and nutritional value. There are hundreds of recipes for harvesting honey agarics for the winter, they are good dried, salted, pickled, in the form of caviar. A special joy for culinary specialists is frozen mushrooms, and the preparation of delicious dishes from them. With our recipes and photos, preserving mushrooms will become a pleasure for you!

A little about mushrooms

The name of mushrooms comes from the word "stump", because mushrooms like to grow in friendly groups on old stumps and tree trunks. Collecting them is not as easy as it might seem, and it is better to start acquaintance with a cute mushroom under the guidance of an experienced mushroom picker.

Attention! Edible mushrooms can be confused with poisonous false mushrooms. Look carefully! Poisonous brothers are distinguished by a brighter color, they have no scales on the cap, the flesh is not white, but yellow.

The main harvest time for the "mushroom harvest" is from August to October. Just when it's the harvesting season for the winter. Honey mushrooms are great for conservation. They are rich in vitamins and a group of trace elements. In the content of vitamin C, mushrooms can compete with blueberries, and calcium and phosphorus with fish.

Salting mushrooms as in a tub

Our ancestors used a small wooden barrel or tub to harvest mushrooms. You will not find a shell in our time during the day with fire. So now, stop pickling mushrooms? And be left without mouth-watering dish seasoned with garlic, herbs and aromatic sunflower oil?

It turns out that you can salt honey mushrooms in an ordinary enamel saucepan or in usual jars. And they will taste no worse than from a barrel. The main thing is to observe a number of rules.

Hot salting honey agarics

For 1 kg. honey agarics you will have a couple of cloves of garlic and a row aromatic spices... 10 black currant leaves, 100 gr. dill umbrellas, 2 bay leaves, 2 tbsp. l. salt, half a liter of water.

Attention! It is not recommended to roll up mushrooms without vinegar with metal lids, and there is a danger of botulism!

1. You need to start with processing the collected mushrooms or defrosting purchased ones.
2. Mushrooms should be boiled in salted boiling water for 10 minutes, then removed and rinsed in a colander with cold water.
3. Prepare the brine to proceed heat treatment mushrooms. Dissolve salt in water, add pepper, dill, currant leaves and laurel. Cook until the mushrooms sink to the bottom, about 30-40 minutes.
4. Arrange ready-made mushrooms in sterile jars, or place in a saucepan, fill with brine and tightly close with plastic lids. Store the workpiece in the refrigerator.

Cold way of pickling mushrooms

Mushrooms without boiling with a cold salting method are more aromatic and slightly crunchy. But this method is more laborious and time consuming. To implement the recipe, you need 5 kg. mushrooms, currant, cherry leaves, 200 gr. salt, dill and black pepper:

1. Pour the washed and peeled forest mushrooms in a large saucepan with water. Drain and pour fresh water 3 to 5 times a day, and rinse the mushrooms under running water.
2. After 2 days, you can start salting. You need a large container, such as an enamel saucepan. Or cans with a capacity of 3 liters.
3. Soaked honey mushrooms should be placed in a saucepan or jar in layers, alternating with leaves and dill. Pour with brine and cover with oppression.
4. Pickles will be ready in 1.5 months.

Cold salting honey agarics - mushrooms are poured with water in a large saucepan

Harvesting delicious, pickled mushrooms

All recipes for pickling honey mushrooms come down to a number of simple steps. A delicious young mushroom delicacy can be prepared from 1 kg. honey agarics, 2 tbsp. l. 9% vinegar, plus cloves, peppercorns, garlic and 3 tbsp. salt.

Attention! From 1 kg. 1 can of fresh mushrooms comes out - pickled.

The stages of work are as follows:

1. Peel and wash the mushrooms, add water and boil for 10 minutes. Drain the first water, fill with clean water and again over the fire.
2. This time we cook the mushrooms for about 40 minutes, until they sink to the bottom.
3. Marinade can be prepared from the same broth by straining it. Or you can use clean water. The mixture should be composed of water, spices and vinegar.
4. Boiled mushrooms must be placed in jars, pour boiling marinade. Seal with plastic caps.

Dried mushroom bunches - preparatory stage

Drying mushrooms does not require heat treatment. Considered the most useful way preparations for the winter, because in this form in the mushrooms, vegetable protein and minerals are completely preserved. Scent dried mushrooms and dishes prepared from them, richer than with other methods of preservation.

Advice. Do not wash mushrooms for drying! Otherwise, drying will take longer. Mushrooms are recommended to be cleaned of debris and wiped with a damp cloth.

Before drying mushrooms, you need to skillfully prepare. Choose from the total mass the most healthy, beautiful specimens, not damaged by bugs. Cut off the legs or most of the leg from the bottom. They dry mainly the hats.

Drying honey agarics in the oven

Of course, you can dry the mushrooms outdoors in the sun, but the process takes time and beautiful, cloudless weather. The oven does not care about rain outside the window, so many culinary specialists prefer to dry honey mushrooms in it. To obtain the desired result, you need:

1. Place prepared mushrooms on a baking sheet or on a special grid in 1 layer. No oil!
2. Set the temperature to 40-45 ° C. Dry the mushrooms for several hours, periodically changing the baking sheets in places.
3. If mushrooms do not stick to your hands, the oven can be preheated to 75-80 ° C.
4. The mushrooms remain in the oven for about 6-8 hours. Readiness can be determined by aroma, dryness and brittleness.

Delicious caviar from honey agarics

Caviar is prepared from whole mushrooms from a stump, or from the legs left after drying. For 1 kg. honey agarics will need 1 carrot, 2 onions, 150 gr. vegetable oil, vinegar, salt, black pepper.

Advice! The 2nd broth, in which the mushrooms were cooked, can not be poured out, but a mushroom broth cube can be made from it. Simply pour into an ice cube tray and freeze.

The dish may well be a favorite. festive table, if prepared correctly:

1. We start by boiling honey mushrooms. 1st water - drain. Rinse the mushrooms and cook until tender, 40-50 minutes. Then let it drain.
2. Chop onions, three carrots and sauté vegetables in vegetable oil.
3. Mushrooms and frying are passed through a meat grinder. Better - twice.
4. The resulting mass must be salt, pepper and fry in the remaining oil.
5. Pour 1 liter into each sterilized glass jar. vinegar., fill with caviar, close the lid. Bon Appetit!

Frozen mushrooms and their preparation

Freezing mushrooms is easier than ever. To do this, you need to wash them, making sure that the mushrooms do not absorb a lot of water. Then boil until half cooked, fold on a flat surface and into the freezer. After a few hours, mushrooms can be poured into storage containers.

Advice. It is better to defrost mushrooms before stewing or cooking gradually, in the refrigerator. Then they will be as fresh. After defrosting honey mushrooms, it is better to immediately start up. If they lie, they will lose their taste.

How to use frozen mushrooms in winter? The most common recipe is combined with potatoes.

If you are planning to fry honey mushrooms, then you need to take them out of the freezer and immediately put them in a preheated pan. Defrosting and washing as before cooking - no need!

Honey mushrooms are a wonderful alternative to meat and a delicious delicacy for everyday dinners and for a festive table. They keep well, and even better - they are eaten!

Pickled mushrooms for the winter - video

Preparations for the winter from honey agarics - photo

Salted mushrooms are considered the best winter snack... But in order for it to work tasty dish, it is recommended to observe several simple rules.

Firstly, for the preparation of the snack, you must use young, small mushrooms with a thin stem. Secondly, it is recommended to cut large mushrooms into strips. Thirdly, spices must be used to give a dish a fantastic taste and aroma. go very well with garlic and dill. You can also put leaves and horseradish for the scent. Fourthly, it is recommended to add peas and cloves during cooking.

Let's consider in more detail how to salt honey mushrooms so that they turn out to be crispy and very appetizing. First of all, you should correctly calculate the required amount of salt. For this we weigh raw mushrooms... A kilogram of honey agarics will require no more than forty grams.

Before salting honey mushrooms, it is necessary to clean them of dust and debris, rinse them thoroughly under running water and fill them with fresh ones, placing them in a deep enamel pot. Next, we start cooking.

The pan with mushrooms must be placed on medium fire and bring the water to a boil. After that, drain the liquid, rinse the mushrooms again and pour in a fresh portion of water. Put the pan on the fire again, bring to a boil and cook the mushrooms for half an hour.

Now you can decide how to salt honey mushrooms by choosing the necessary spices and seasonings. We offer classic version their preparation. Peel the garlic and cut each clove into eight pieces. Finely chop the dill sprigs. If you wish, you can also use their umbrellas and stems. Add garlic, salt, dill, currant and bay leaves, black or allspice peas to the ready-made boiled mushrooms. If necessary, it is possible to vary the ratio and amount of spices, taking into account your own taste. For example, you can add more dill, pepper, or replace them with cloves.

Next, mix all the ingredients, transfer the mushrooms to a wooden barrel, saucepan or bowl. We cover the mushrooms with a cloth, put a wooden circle or an inverted plate on top. You need to install a medium-sized load on it and leave the mushrooms in a cool place for several days.

In a week, the mushrooms will be completely ready. Further, it is recommended to decompose them according to glass jars for canning and leave in the refrigerator. Before use, add vegetable oil, onions, chopped dill and garlic.

Let's consider in more detail how to salt mushrooms quickly. For this recipe, you will need a kilogram of honey agarics, two large spoons of coarse salt and one sugar, three bay leaves, five cloves of garlic, a cinnamon stick, a few peas of black pepper and six large spoons apple cider vinegar.

Clearing fresh mushrooms and wash them. Pour some water into a deep saucepan and bring it to a boil. Next, we lower the mushrooms into it and, as soon as it boils, we cook from this moment for half an hour. It is recommended to remove any foam that will form from the surface. Next, you need to put the mushrooms in a colander and leave for a while.

Now let's start preparing the marinade. Pour half a liter of water into a small bowl, add salt, sugar, chopped cinnamon, pepper, peeled and chopped garlic, bay leaves. Add vinegar at the very end. Boil the marinade for five to seven minutes and pour mushrooms over it. Next, boil the mixture for ten minutes.

At this time, prepare small jars, as usual, tamp the mushrooms in them, pour the marinade and cover with lids. It is necessary to leave them until they cool completely.

You will be able to taste a delicious and crispy appetizer in an hour.

Bon Appetit!

Mycologists have counted about 40 species of honey agarics in nature, among which the most famous are summer, autumn and winter. Most often they grow on trees, but in Europe meadow mushrooms are loved, hiding in the grass on the ground and resembling meat in taste.

At the same time, the calorie content of all types of these mushrooms is low, only 22 kcal per 100 g of product.

Among the many species, there are false mushrooms, or inedible ones, which can cause poisoning. However, deaths from poisoning with them have not been recorded to date.

The most dangerous species is sulfur-yellow honey fungus, it is given not only by the yellow color, but also by the bitterness present in it, as well as an unpleasant smell. Another mushroom, brick-red, although considered inedible, is not poisonous, provided that it is well boiled.

There are poisonous mushrooms, similar to honey mushrooms, but not belonging to this group, for example, the bordered gallery. Unlike the edible mushroom, the gallerina does not have a characteristic ring on the stem and usually grows singly.

But to be guaranteed to avoid fatal confusion, it is better to go to the forest accompanied by an experienced mushroom picker.

How to pickle honey mushrooms at home in a cold way - a step by step photo recipe

Cooking time: 45 minutes

Quantity: 1 serving

Ingredients

• Honey mushrooms: 1 kg
• Bay leaf: 2 pcs.
• Fresh dill: bunch
• Dry seeds: a handful
• Garlic: 2-3 cloves
• Salt: 4-5 tbsp l.
• Horseradish leaves: how much will it take

Cooking instructions

Hot salting recipe

• 1 kg of honey agarics;
• 4-5 st. l. salt;
• spices to taste (pepper, bay leaves, currant and cherry leaves, garlic, etc.)

1. The first step is to sort out the mushrooms, clearing them of forest debris. Usually honey mushrooms are small in size, so it is much easier to wash them if they are soaked in cold water for an hour beforehand and hand slightly touched in water every 15-20 minutes.
2. After about an hour, it will become noticeable how the mushrooms have brightened, with the help of a spoon put them in a colander, being careful not to shake up the layer of dirt that has settled to the bottom.
3. Rinse the mushrooms directly in a colander under running water, transfer to an enamel pan and pour cold salted water over it.
4. Cook after boiling for about 20 minutes, until they sink to the bottom. In this case, it is imperative to remove the emerging foam.
5. Throw the boiled mushrooms back in a colander and stir gently with a spoon to drain all the liquid.
6. Put leaves and spices on the bottom of a glass or ceramic bowl, and on top - a layer of hot boiled mushrooms, spices again on them, and so on.
7. Cover the bowl with an inverted plate, put some kind of weight on top, for example, put a jar filled with water.
8. You can leave the bowl on the table or refrigerate.
9. After a while, the mushrooms will release juice, and the surface will turn into a thin layer resembling mold - this will be a sign that the mushrooms are ready for use.

In a bowl on the table, the appetizer is prepared for about a week, in the cold for about a month.

How to pickle honey mushrooms for the winter in banks

Mushrooms salted in a bowl, after they are salted and give juice, can be laid out in glass jars, closed with plastic lids and refrigerated.

It should be remembered that a substance that causes botulism can form in salted mushrooms during storage. The symptoms of botulism are similar to those of poisoning, so it is not recommended to roll up the jars with metal lids.

If the lid is swollen, and the contents become cloudy, such a blank should not be eaten.

In those places where there are a lot of mushrooms, there is a very simple way of salting.

1. After washing, the mushrooms should be boiled in cool salted water for at least 20 minutes.
2. Hot mushrooms together with brine are poured into clean glass jars, which are immediately closed. The saltier the water, the better they will be stored.
3. Before use, be sure to soak to remove excess salt.

The best for salting are autumn mushrooms, they are the most "fleshy" and dense of all. Before cooking, they must be thoroughly rinsed so that not a grain of dirt and soil remains, since it is in it that the causative agents of botulism are contained.

To some extent, salt and vinegar neutralize botulinum bacillus, but vinegar is not added to salted mushrooms, so the rinsing condition should be followed especially carefully.

It's not so scary if the brine in which honey mushrooms are boiled is salted, so the dosage of salt in the recipe can be increased, but in no case reduced.

The smell of honey agarics is not very pronounced, therefore, spices are often used in their preparation. Usually they take allspice and black peppercorns, cloves and bay leaves.

Quite often, ripe dill umbrellas, peeled and cut garlic cloves, pieces of horseradish root and its leaves, as well as black currant, cherry or oak leaves are added.

It is not at all necessary to use all the flavoring additives at once, their combinations can be varied according to your own taste.

Before serving, salted mushrooms are sprinkled with chopped onions and seasoned with unrefined vegetable oil or sour cream - a wonderful snack is obtained. They can also be added to vinaigrette and served with fried or boiled potatoes.

If you soak the salted mushrooms a little in water, and then fry them together with the onions, you get a hearty hot dish that is almost as good as the fried one made from fresh mushrooms.