Since the most ancient times, our ancestors collected mushrooms, considering their valuable product, allowing to survive long and cold winters. As a rule, mushrooms were cooked, baked and carked out, marinated. Then learned to dry. Until the XVIII century there is no information about poisoning mushrooms. And only by the end of the century some German nerd, living in St. Petersburg, tried to write a series of notes about the harmfulness of mushrooms, but they were not published. The prohibition arguments were "iron": mushrooms in Russia are considered a full-fledged meat substitute. They eat Orthodox during posts or on a permanent basis in the monasteries. And to write about the harmfulness of mushrooms means to undermine the Orthodox faith. At the same time, in Europe in the XVII-XIX centuries, Russian mushrooms were considered exquisite delicacy and enjoyed great popularity. National wealth was considered dried white, salty freight and rims. Behind the mushrooms in the forest went not for pleasure, as now, but for the collection and harvesting for the winter. Sometimes mushrooms collected so much that they were harvested right in the forest. For this, there were special borrowings on which white was dried. It was mostly done in the sun. But at home, the stove was used. Ryzhiki shed a dry way, simply speaking them with salt. But the freight wrapped into the fabric and put into the river for several days. Then, they, like the Ryzhiki, slept salt. More mushrooms could run away using milk acid. A brine was added milk serum and some sugar. Freeze mushrooms began only in the second half of the 20th century. It is believed that the greatest number of mushroom dishes is listed in the "expenditure clip" of Patriarch Adrian, who led the Russian Orthodox Church from 1690 to 1700. Its records mentioned in addition to cold snacks of fungi fourteen hot dishes.
Dried mushrooms in the test on Elena Molokhovets
Kitchen: Russian
Category: Hot
Cooking time: 4 hours
The dish is calculated on: 10 people (a)
You will need: White dried mushrooms 10 Pltern dough 0.5 Lans for detemined or vegetable oil for fry
Cooking method:
oneMushrooms are soaked for several hours and boil them in the same water without salt. Then remove, washed well, they give a stance of water.
2.
Then the mushrooms are laid out on the table, solid and fall in flour. Make pancake dough.
3.
Each mushroom is soaked in the test for 15 minutes. Then collapsed in wheat crumbs and fry in a large amount of foam or vegetable oil.
Marinated Korean Champignons
Kitchen: Korean
Category: Snacks
Cooking time: 30 minutes
Dish cleared on: 5 people (a)
You will need: champignons 500 Glebharian pepper 1 strware 1 Uzluk 1 Shcheck 2 Towrshar 1 CL. Polykoxol ½ CL. AUCUS 1 T.L.Osova Sauce 2 tbsp
Cooking method:
one
Boil the mushrooms with a laurel and peas for 10 minutes, give a tack of water.
2.
Cut vegetables separately with straws. On a heated oil in a pan, fry onions, then add carrots and pepper to it. Fry, stirring constantly, until readiness.
3.
A few minutes before the end of frying, add salt, sugar, seasonings, missed through the press garlic. Stir and fry another 1.5 minutes. Then enter vinegar and soy sauce. Mix.
four
How mushrooms boil, mix and remove from the fire. Champignons, collecting from frying pan in a jar, shifting her lemon slices. Cover the lid, give cool and remove into the refrigerator. You can immediately.