Black milk mushrooms for the winter
Description of preparation:
Black milk mushrooms turn out aromatic, elastic and very tasty. If the mushrooms are too salty, rinse and cover with cold water for a short time. Do not close the finished mushrooms with screw caps; without air access, botulism may develop in them, which can lead to serious poisoning.
Prepare all the necessary ingredients to prepare black milk mushrooms for the winter. Sort the milk mushrooms and carefully clean them from dirt and leaves.
Place the milk mushrooms in a deep container and soak in cold water for three days. You need to change the water twice a day. Then rinse the mushrooms and let the water drain.
In the bowl where you will salt the milk mushrooms, place some of the greens and sprinkle a thin layer of salt.
Place the prepared black milk mushrooms in layers, sprinkling each layer with salt. After two layers of mushrooms, add some herbs and chopped garlic.
Sprinkle the top layer of milk mushrooms with salt and completely cover with herbs.
Place a plate on top and place a weight to weigh down the mushrooms. Leave the milk mushrooms in a cool, dark place for 45 days.
After a while, place the black milk mushrooms in clean, dry jars and close the lids. Store in a cool, dark place.