Boil mushrooms

Ingredients for 1 servings:

• 2 kg mushrooms, mixed mushrooms, preferably tubular mushrooms or chanterelles
• Water

Instructions

Working time approx. 20 minutes; Rest period approx. 2 days; Total time approx. 2 days 20 minutes

Clean the mushrooms, ideally with a small brush and a small knife. Separate them into pieces, leaving small mushrooms whole. Blanch the mushrooms in batches for 3 minutes. Then transfer them to freshly rinsed twist-off jars. Fill with fresh, cold water until the level is about 5-10 mm below the rim. Close the jars and boil in a pot of water for 2 hours. I always add enough water to the pot to cover the lids well. Allow to cool. Boil for another hour the day after next. The mushrooms will now keep for a long time. Unfortunately, I can’t say for how long, as we ate the last jar after a year at the most. Porcini mushrooms, chanterelles, and chanterelles stay firm and taste (almost) as good as fresh. When thickened, the blanching liquid, with plenty of salt and a little soy sauce, makes an excellent seasoning for many dishes. Caution! It foams a lot when reduced.