Mushroom extract

1.1k - 60 минут -

Spring. Many blanks are about to end or already require recycling, because the storage period has come to an end. This primarily applies to fresh-frozen mushrooms shelf life which under certain conditions ("two stars") is limited to six months and nine in "three stars". You can boil the mushrooms and roll up on the banks, and you can make it a marvelous seasoning - mushroom extract. For him to fit all types of mushrooms tubular, and plate only migratory late, mushrooms or russulas food.

Ingredients for Mushroom extract

Step by step instruction of cooking Mushroom extract

Шаг 1

Spring. Many blanks are about to end or already require recycling, because the storage period has come to an end. This primarily applies to fresh-frozen mushrooms shelf life which under certain conditions ("two stars") is limited to six months and nine in "three stars". You can boil the mushrooms and roll up on the banks, and you can make it a marvelous seasoning - mushroom extract. For him to fit all types of mushrooms tubular, and plate only migratory late, mushrooms or russulas food.

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Items

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Also, of course, you can do the extract from fresh or dried mushrooms. But even fresh to enhance the flavor, we suggest adding a small amount of dried mushrooms (after soaking in water, and the infusion to use when cooking), especially if you have in stock white and especially fragrant "black mushrooms" - flap mushrooms, aspen and boletus.

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So, mushrooms (fresh, thawed, dry-swollen) to scroll in a meat grinder once or to the state of "caviar" in a blender.

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Received "caviar"

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Place in a saucepan and boil in their own juice for thirty minutes and be sure to stir so that the mushrooms are not burnt. Strain through fine mesh into a clean bowl.

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Strained mushrooms again pour a small amount of water and again boil on a low fire for about thirty minutes.
Again strain through a napkin to the first broth.

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(Boiled mushrooms can be used in any dishes such as mushroom caviar or the basis for fungal oil, or just throw away (not give a pet!).
Per liter of broth add a teaspoon of salt, boil down to a state of ductility and pour in the tank where the extract will be stored.

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For short-term storage (not exceeding one month or two) in the fridge, you can use any bottles with lids, corks or banks. Over the extract you can pour the fragrant oil, this will increase the shelf life.
For longer storage the extract, pour into sterilized jars and process in a known manner. Shelf life of pasteurized extracts in pure form to 3 years.

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Also, when canning, you can add taste and flavor components. For example, boil in the second part of cooking with finely chopped spices and herbs, onions and garlic, but in this case it is better to add acids and sugars. For example, vinegar and white sugar. Shelf life up to 5 years, in the absence of impurities, of course (parts of herbs, roots, mushrooms, etc.).

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Outside the refrigerator, store in a cool dark place.

Use to make soups (just dilute with water), for sauces, fumé, flood, etc.
Or just pour boiled potatoes!

Can also be stored and frozen: cold extract pour in packing milk, or juices that have a lid.
Place in the freezer. Shelf life at "three stars" - six to nine months.