The easiest way to find bunches is in deciduous or mixed forests of central Russia, in the Urals, in Belarus, in Siberia and in the Volga region. The bunches begin to appear in early July, their season ends in September.
By the way, in Western European countries, mushrooms are considered inedible mushrooms, whereas in Russia it is impossible to find a mushroom more suitable for salting. However, before salting, the bitterness should be removed from the pears. To do this, they are soaked for a whole day in fresh cold water, which is periodically changed. In the finished form, the bunches are able to decorate any festive table.
According to the old Siberian recipe, the mushrooms are salted together with other mushrooms: volnovushki and redheads. To do this, all the mushrooms are pre-soaked, then kept in wooden barrels with spices. Usually the bunches are ready already on the 50th day of salting. During the time of tsarist Russia, not a single lenten table in noble houses could do without salted pears. For this purpose, mushrooms were specially exported from Kargopolsky district to St. Petersburg.
It is better not to fry or boil the pears, it is still a conditionally edible mushroom, which is best salted and only then, in salted form, used to prepare other dishes. Salted pears are good in pies, with horseradish, and fried in oil.
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