Donnerstag, 8. September 2011

Salted `shrooms

I dried and salted a redcap and a boletus I found on my way. Slice them in fine slices, and sprinkle salt over them liberally. Frequently turn them over, until they are nice and dry. They can be used as a spice in soup. The salt serves to pronounce the mushroom taste more strongly and as a conservation to prevent them getting mouldy.

Store in a musseline bag!

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