The oatmeal (Latin Suillus) is a genus of tubular edible fungi of the Boletaceae family. Its name was due to an oily, slippery to the touch bonnet. Characteristic features that distinguish most types of oil from other painkillers are adhesive mucous, easily peeled off the cap of the cap and the ring left from the private veil.
If you like to collect mushrooms, and in the season of butteries you only think about how to free yourself a day in the middle of the week, in order to go after buttermen, and you do not yet have your perfect, ideal recipe, then my recipe will be very useful. I hope that pickle butter, from today, you will only be so
Morphology, Ecology, Dissemination
- The hat is convex to flat, smooth, usually sticky or mucous, with easily peeled skin. There may be a private veil.
- The hymenophor easily separates from the cap; prirosshy, or descending on the stalk, yellow or white.
- Leg is solid, smooth or granular, sometimes with a ring - the remains of a private veil.
- Pulp whitish or yellowish, on the cut can change the color to blue or red.
- Spore powder of various shades of yellow.
All species of Suillus are mycorrhizal conifers with coniferous trees, mainly with bicameral or five-pine pines and larches. Distributed in the temperate zone of the Northern Hemisphere, local and imported species are found in many regions of the world, they are known in Africa and Australia.
The Oily genus includes about 40-50 species.
- an oil of 1.5 kg.
- water 2 l.
- vinegar 70 g.
- sugar 40 g.
- salt 26 g.
- sweet pepper 8 peas
- bay leaf 4 pcs.
- cloves 8 pcs.
- orange peel (optional)
1. To begin with, I recommend mushrooms, the most beautiful, small and medium mushrooms - are ideal for my recipe, and in principle for conservation. Large mushrooms, and mushrooms with defects, it is better to leave for frying.
After you sorted out all the mushrooms, they need to be cleaned. Clean the oil should not washed, and wash after cleaning, because wet oily clean is almost impossible.
How to clean the oil, you can see the video below.
2. After you have cleared the mushrooms, weigh them (this needs to be done in order to calculate the weight of the remaining ingredients), and then rinse well.
3. Fold them in a saucepan, pour cold water (water should be so much that it completely covers the mushrooms) and bring to a boil. Once the water boils - turn off.
4. Pour into a colander and rinse well with cold water.
5. Put it back in a saucepan, pour two liters of water. If you have more or less fungi than me, count the amount of water for your number of mushrooms, observing the proportions of my prescription, if you have 3 kg oily for example - take 4 liters of water.
Add the vinegar, sugar (I use brown beet sugar, but you can take the usual), salt, sweet pepper, cloves and zest. Bring to a boil, and cook for another 40 minutes.
6. Spread the mushrooms in sterilized jars, make sure that in each of the cans, along with the mushrooms, there are all the spices in the recipe, at least one at a time. Pour marinade to the top and close tightly with sterilized lids.
Turn all the banks upside down and cover with a blanket. Leave it under the rug until it cools down completely.
From the number of ingredients specified in the recipe, one bank produces 460 ml, and three cans of 330 ml. I advise you to close the mushrooms with small banks, because having opened such bank in the winter, you will eat it one or two times, and you will not need to store an open jar of canned mushrooms.
Via lovekitchen.me & wiki