You will need
  • - mushrooms;
  • water;
  • Sol;
  • - sweet bell pepper;
  • - Bay leaf;
  • - citric acid.
Before you cook the mushroomsfirst, they need to be cleaned. With a knife cut off the bottom, the most contaminated part of the stalk. Mushroom caps clean from various debris. Then rinse each mushroom in cold running water using a colander. Heavy soiling clean with a soft sponge. But if you use mushrooms already opened cap, then you will need to wash them often, as they will very quickly turn black during cooking, even if you've added to the liquid acid. Soak mushrooms in water is not necessary, or taste may be lost.
Small mushrooms, boiled whole. If you have a fairly large mushrooms, then cut them into several slices or slice small even slices. Take the saucepan and fill it with water at the rate of 5 liters per 1 kg of mushrooms, put on the stove. So mushrooms are not darkened, and remained grayish-white color, add salt to taste and 20 grams of citric acid. You can put a couple of peas of fragrant black pepper and Bay leaf.
Place in a pan with the prepared mushrooms, they must be fully submerged in water and bring to the boil. Continue to cook the mushrooms on low heat for 10 minutes until they are soft. Then drain the mushrooms in a colander, wait until they drain all the water. Cooked mushrooms put in a bowl. The mushrooms are ready, they can later be used for preparation of various salads, soups, or marinades are cooked, just need a little salt.