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Gruzdi mushrooms

Beautiful gruzdi mushrooms have excellent taste qualities. They are salted, dried, marinated, this is a top product for salting and winter blanks.More about grooves...The soil is widespread in coniferous and mixed forests with a temperate climate, rather unpretentious, grows in numerous groups, is easily located and harvested by amateur mushroom pickers. Therefore, culinary experts often turn their attention to the grooves, the recipe for their preparation is diverse. But there are special ones among them.

Salty groupies are very popular with mushroom snack lovers. How to salt gruzdi, salting gruzdy - the answers to these questions are in our recipes. And many people also like to procure souzdi for the winter, the snack "souzdi pickled" is not only tasty, but also extremely useful.

In any form, these mushrooms retain an appetising density of flesh and a pleasant taste. Pickled soil for the winter is an excellent solution to the preparation of a tasty product. For the winter, the cans are stored well in cans, they do not lose their taste. The grapes in the bank prepared during the harvest season will help you out in any situation, at any time of the year. We advise you to start preparing soil for the winter, take recipes from us.

Gruzdi is fried with onions and potatoes, stewed with meat, and soup is prepared with them. Gruzdy with vegetables makes excellent caviar. For taste, they can be poured with sunflower oil, served as an independent snack, made the basis of an excellent salad or pie filling. Pickled grooves are good, the recipe advises pouring them with marinade with vinegar or, to taste, without it, using various spices, dill, and other additives. Of interest is the fact that salty (as well as sauerkraut and pickled) grains retain beneficial substances better than their dried variants.

Some tips for making gruzdei:

- the best taste and benefits are distinguished by young grooves, in which the hat in diameter does not exceed 10-15 centimeters;

- soils belong to the group of conditionally edible mushrooms, i. e. it is impossible to eat them without preliminary heat treatment. Gruzdi before cooking should not only be cleaned of sprigs, leaves, earth, removed or cut off the worm part, but should still be soaked in water for a long time, changing water several times to eliminate milk juice.