No. 3940 — Salted Porcini Mushrooms
English historical translation of Molokhovets recipe No. 3940 from the 1901 Russian cookbook, retaining original methods and measures.
The author says mushrooms gathered in spring may be preserved for summer and autumn mushrooms for winter.
Scald young porcini in boiling water once or twice, drain and rinse with cold water until cool. Let dry on sieves, turning frequently.
Pack in jars with caps up, salting each layer. Cover with a dry wooden disk and a stone.
After several days top up with additional mushrooms if necessary; the original suggests covering with barely warm beef fat or butter, or tying the jar with animal bladder. Keep cold and dry.
Before serving, soak in cold water for an hour or as long as a day for heavily salted mushrooms, and wash repeatedly.
The author says the flavour resembles fresh mushrooms, especially if cooked in broth with porcini powder from recipe No. 3939.
Use 1½ glasses salt per vedro porcini.