Ingredients:
4 lb mushrooms (or 2 kg)
Set for salting:
30-40 g (1.2-1.5 oz) salt
Garlic, dill, pepper
Horseradish leaves
Black currant leaves
Bay leaves
Spicy (aromatic) pepper
Whole cloves
Method:
Soak the mushrooms in 3 – 4 parts cold water per part mushrooms.
Change the water twice daily, for 3 days.
Keep the dish with the mushrooms in a cold place.
Then, drain well.
Stir all ingredients for salting mix.
Divide the salting mix into 3 parts.
Place 1/3 of the salting mix on the dish bottom, then place half of the mushrooms in, tops facing down, and place another 1/3 of the salting mix over them.
Then, place the second half of the mushrooms tops down in the dish, and cover with the last 1/3 of the salting mix.
Place a flat circular wooden board to cover this and put some weight on it.
After 1-2 days, the mushrooms will decrease in volume, and the board and weight will be covered in juice.
Let sit for 10-12 days in a cold place (in a refrigerator but not in a freezer).
After that, the mushrooms are ready, and you can serve them as an appetizer or as part of a garnish.
Keep in cold place.