Mushroom preparations: traditional and new recipes

How to properly salt a boulder? And pickle a white mushroom? Is it possible to salt different types of mushrooms together? Are umbrella mushrooms suitable for freezing? How is it better to dry morels — in the oven or in the sun? What to do with raincoats? How to prepare chanterelles so that they do not taste bitter? How to salt the underbelly so that they remain crispy? What is mushroom pickling? How to make mushroom alcohol, mushroom honey, mushroom jam and mushroom tea? How to prepare mixtures of mushrooms with vegetables, meat, fish and poultry? How to make mushroom sausage? And how to save all this correctly?
In this book you will find answers to all these and many other questions. Unlike other publications, here are recommendations for harvesting and storage for each type of Russian mushrooms, taking into account their individual characteristics.
You will get acquainted with the secrets of conservation, developed by thousands of years of folk experience, and with the methods of delicatessen preparations resorted to by restaurants of “high” cuisine, learn how to prepare mushrooms using modern methods (for example, in a slow cooker), and also learn how interesting and sometimes unusual mushrooms are harvested for the future in other countries of the world.
The book will be useful to all mushroom pickers and housewives, without exception, who decided to prepare delicious mushroom stocks for the winter.