How to prepare and store Horikoshi

Gorbushka – agaric with a cap of reddish-brown color. The name mushroom is derived from the characteristic bitter taste, which is easily eliminated with proper preparation.

Salt Horikoshi

To cook salt Horikoshi, you need the following ingredients: 1 kg mushrooms, 2 tablespoons of salt, 3-4 cloves of garlic, horseradish, caraway, black currant leaves.

Horikoshi cleaned and washed thoroughly. Legs cut off, leaving not more than 1 cm from the cap. It is best to salt Horikoshi cold way.

On the bottom of the pan poured salt and spread a layer of mushrooms. Mushrooms again salt. Put a couple of black currant leaves, a pinch of cumin and half a teaspoon of grated horseradish. Repeat the layers until the receptacle is completely filled.

Mushrooms install the yoke and put the pot in a cool place. After 2-3 days the mushrooms shift into sterilized jars and pour the brine. In each Bank you can add a few leaves of horseradish and black currant. On top of the mushrooms, pour vegetable oil. Banks roll covers and put them in a cool place for storage. Salt Horikoshi will be ready in 2 months.

Marinated Horikoshi

To prepare the marinade for 1 kg of mushrooms, you will need the following ingredients: 2 tablespoons salt, 1 tablespoon sugar, 3 Bay leaves 9 peas of black pepper, 2 onions, 1 carrot, 4 cloves, 600 ml of 30% acetic acid.

Clean the mushrooms, cut and boil 20-30 minutes. The broth is poured, and Horikoshi washed and drained. In a saucepan pour 2 cups of water, add grated carrot, shinkovanny onion and spices. Water bring to the boil and continue to cook vegetables until they are soft. Then add the mushrooms and acetic acid and boil for another 10 minutes.

Horikoshi strain and put into sterilized jars. Pour mushrooms and marinade tightly closed containers with polyethylene lids. Store marinated Horikoshi must in a cool dark place.

Horikoshi fried, baked in the oven

For cooking fried potatoes horkulak will need the following ingredients: 500 g mushrooms, 3 tablespoons sifted wheat flour, 10 potato tubers, Cup sour cream, 5 tablespoons vegetable oil, butter and salt to taste.

The mushrooms are soaked for a few hours. Periodically, it is recommended to change the water. Soaked the mushrooms are boiled for 20-30 minutes. With horkulak drain the liquid and carefully squeeze the mushrooms.

Peeled potatoes boiled in salted water. Horikoshi roll in flour and fry in vegetable oil. In a baking dish and spread sliced potatoes and fried mushrooms. The ingredients fill with sour cream. Bake the dish at 180 ° C for 15 minutes. Boiled Horikoshi can be stored in a bag in the freezer, defrosting as needed.