ReceptnaptárSalted mushrooms (solyonye griby)
Salted mushrooms are the traditional preserved winter delicacy of Russian cooking, a favourite starter with vodka. They are salted at the end of the wild mushroom season to reach the winter table. Tangy, salty, garlicky.
Open in Receptnaptár — serving calculator, cook mode, saveIngredients
Method
Tap a step once you've finished it.
- Clean the mushrooms, cut up larger ones, boil in salted water for 10 minutes and drain.
- Layer in a jar or crock: dill, garlic, leaves, mushrooms, salt.
- Repeat the layers, put a leaf on top.
- Weigh down with a plate and a weight.
- Ferment in a cool place for 7-10 days until the mushrooms release their liquid.
- Store in the fridge and serve with oil, onion and potatoes.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Salt only mushrooms you are sure are edible and well known.
- Keep the mushrooms under the brine throughout so they do not mould.
- Squeeze out and serve with oil and onion.
Frequently asked questions
How long do they keep?
3-4 months in a cool place, in the brine.
Which mushrooms are best?
Chanterelles, boletes, honey fungus, porcini.
Similar recipes
- Marinated mushrooms (marinovannye gribi) · Russian
- Salted pickled cucumbers (solyonye ogurtsy) · Russian
- Homemade fresh curd cheese with rennet · Hungarian
- Rye bread croutons with garlic (sukhari) · Russian
- Lenten mushroom pie (in yeast dough) · Russian
- Garlic Mushrooms (Champiñones al ajillo) · Spanish & Portuguese
More russian ideas
- Borscht (Russian beetroot-cabbage soup)
- Pirozhki (Russian baked filled buns)
- Olivier salad (Russian potato salad with mayonnaise)
- Solyanka (sour smoked meat soup)
- Okroshka (cold kefir soup)
- Vinaigrette salad (Russian beetroot salad)
- Seledka pod shuboy (herring under a fur coat)
- Shchi (Russian cabbage soup)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings