19 November 2023, Truskavets, Ukraine
I invite you to a forest walk in a snowy forest in November. As always, I pick mushrooms and plants and then cook them. This time, I'm making mushroom salt from red mushrooms. For this recipe, it is better to use aromatic mushrooms and spruce cowpea is perfect for this. We use only those mushrooms that can be eaten raw (for example, ceps, white, black chanterelles, rainbow, umbrella).
Ryzhikov salt: 150 g of ryzhikov mushrooms, 300 g of salt.
Red mushroom salt with garlic: red mushrooms - 150 g, garlic - 18 g, salt - 400 g. Store this salt in a hermetically sealed container in a cupboard.
Enjoy your viewing!