Mushroom blanks. Traditional and new recipes

How to pick up Valuy correctly? And to marinate the white mushroom? Is it possible to salt different types of mushrooms together? Are mushrooms-zontics suitable for freezing? What is the best way to dry your sweets - in the oven or in the sun? What to do with raincoats? How to prepare chanterelles so that they do not grieve? How to pick up the submarines so that they remain crispy? What is mushroom pickling? How to cook mushroom alcohol, mushroom honey, mushroom jam and mushroom tea? How to harvest mixtures of mushrooms with vegetables, meat, fish and a bird? How to make a mushroom sausage? And how to save all this correctly?
In this book you will find answers to all these and many other questions. Unlike other publications, here the recommendations for the workpiece and storage for each type of Russian mushrooms are given, taking into account their individual characteristics. You will get acquainted with conservation secrets developed by millennial folk experience, and with the methods of delicious blanks to which restaurants resort to