The Catalan TableMushrooms
Preserved mushrooms in jars: clean them, blanch 5 minutes in water with 2 tablespoons of salt per litre, then cover with the same brine and sterilise 25 minutes.
Ingredients
Measurement units
Ingredients
- mushrooms
- water
- 2 culleradessalt (per litre of water)
Nutritional Information
Per 100 g
Calories
9 kcal
Protein
1.3 g
Fat
0.1 g
Carbohydrates
1.4 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
Method
- Discard any damaged mushrooms.
- Clean the mushrooms and rinse them in cold water to remove the soil.
- Bring water to the boil and add the salt (2 tablespoons per litre).
- Blanch the mushrooms in boiling water for 5 minutes.
- Drain. Keep the mushrooms and the salted water separately.
- Wait until both are cold.
- Fill the jars with the mushrooms.
- Cover with the cooking brine, leaving a finger of headspace.
- Close the jars, stand them in a large pot of cold water covering them by 3 fingers, and boil for 25 minutes.
- Leave them to cool in the pot until the water reaches room temperature.
Original recipe
View or download the original PDF document.