When mushrooms are close to you.

 A how to keep mushrooms for winter?A how to salt theirs and marinade? A how to cook of fresh mushrooms?And a most simple method is dry for mushrooms.

And dry miushrooms kinds are tube kinds, are boletus.Every kind dry as individualy and for a same dry are individualy to drty are big and small. And clean theirs, cut a part for legs, that for check worms, mud, and mud parts clean with wetting towel, but not a wash. Dry mushrooms  are a few, as cuted mushrooms put on threads ,and hang on air, and in oven dry theirs on sieves, wood nets, as they are not touching for scald hearth or iron sheet. And in oven door is not closing, open her slightly, and in Russian oven to dry flap put on bricks, that for air entering, and on begin mushrooms roll on temperature 50C, after dry on 50C, and afrer on 70C, and will dry on 70C. And in Russian oven is avoid,like in oven,with a supporting needing temperature,and dry in a few methods as put in not hot oven, and when she is cools remove. And same repeat on the next day a dry, keeping time are 7- 12 hours, and from ten kg of mushrooms fresh, you are getting one kg a dry. And a few old methods for dry mushrooms too having, and this is Jaroslavski ,as mushrooms put on iron spokes,boards on and put in oven. By Tverskoi as roll mushrooms on the sun, as on the thread applied and after put till will dry in oven, as covered with straw. And dried mushrooms keeping in cellophane packet on one kg for packet, or in glass of jars with closing lids tight, in dry, cool place, and far from a very strong smelling products. 

Salting mushrooms.

And with two methods.

A hot and cold,and for cold method they are wetting,here is not having one opinion in cookers, and Russian cookers are milk mushrooms, whites,