Dishes of raw saffron mushrooms and harvesting for the winter

Once in the forest, most mushroom pickers immediately begin to search for saffron mushrooms. These attractive-looking fruit bodies are in high demand in the home kitchen. And no wonder, because their versatility allows you to cook many different dishes, as well as make delicious preparations for the winter.

These mushrooms are very useful, because they have a lot of vitamins and minerals needed to maintain the normal functioning of the body and even to treat certain diseases. And the protein content allows you to put saffron milk on the same level as meat and eggs.

Is it possible to eat mushrooms in raw form with salt?

Some foodies love to eat raw saffron mushrooms with salt, can this be done? I must say that this fungus is the only lactiferous, which is assigned to the 1st category of edibility. This speaks of their highest taste.

In addition, unlike most other representatives of the mushroom "kingdom", saffron mushrooms do not require soaking. So, is it possible to eat mushrooms mushrooms raw? Yes, however, you need to make sure that it was a camelina that came to your table. Those who have tried these fruit bodies raw note that they are especially tasty in combination with salt and lemon juice.

As already noted, from raw mushrooms you can make a lot of dishes and blanks. This article presents 14 recipes that diversify not only the everyday menu, but also the festive one.

How to salt saffron mushrooms with raw salting using the dry method

Salting raw mushrooms can be carried out in a dry way. Its essence is to clean the mushrooms without the use of water.

• Redheads - 3 kg;
• Salt - 120 g;
• Cherry leaves;
• Black pepper (peas) - 15 pcs.;
• Bay leaf - 3 pcs.

How to salt mushrooms in raw form using the dry method?

Raw salted saffron mushrooms: cold appetizer recipe

Ginger salted in raw form only in the cold way. There is also a hot method of salting, however, in this case, the mushrooms are pre-boiled. Before proceeding to the raw salting of saffron mushrooms, you need to prepare the ingredients.

• Mushrooms - 4 kg;
• Currant or cherry leaves - 20 pcs.;
• Salt (not iodized) - 5 tbsp. l .;
• Clove - 3 pcs.;
• Dill umbrellas - 2-3 pcs.

A cold snack made from raw mushrooms is made thanks to a step-by-step description.

1. At the bottom of the prepared dishes, we make a “pillow” of ½ part of the leaves, having previously doused them with boiling water and dried them.
2. Ginger clean carefully, and then rinse in water for 3-5 minutes.
3. Leave to drain or dip in paper towels.
4. We spread peeled mushrooms on a “pillow” of leaves, making layers of 6-7 cm each.
5. Pour salt, cloves and dill, then cover the workpiece with the rest of the leaves.
6. Cover with a plate or a lid, the diameter of which is less than the diameter of the container for salting.
7. We put the workpiece under the press, which can be a stone wrapped in several layers of gauze, or a bottle of water.
8. After about 3-4 weeks, when the mushrooms are ready for use, you can transfer them to sterilized jars, fill with brine, close with nylon covers and keep in the basement.

Salted saffron mushrooms in a barrel: how to pickle mushrooms for the winter

Raw salted saffron mushrooms, cooked in a barrel or tub, have a pleasant woody flavor that can not leave anyone indifferent. And under a forty-degree glass, such an appetizer leaves the table first.

• Redheads - 6 kg;
• Salt - 200 g;
• Oak leaves;
• Mustard Seed - 1 tbsp. l .;
• Black pepper - 50-60 peas.

How to salt mushrooms using a raw ambassador in a barrel?

1. First of all, you need to prepare the container: fill it with water and leave for a day, making sure that there are no leaks.
2. Then drain the liquid and rinse the inner walls and lid with a solution of water, soda and salt.
3. Dry, and you can begin the process of salting.
4. Thoroughly clean and rinse the mushrooms so that there are no small grains of sand in the finished snack.
5. After draining from excess fluid, put them with their hats down, making layers of 5-6 cm.
6. Sprinkle each layer evenly with dry salt, mustard seeds and black pepper.
7. Cover with clean oak leaves and put gauze on top.
8. Cover, put on top the oppression and take out to the basement for further salting.
9. You can store a snack in a barrel for up to six months.

Raw salted saffron mushrooms in jars

Salt raw mushrooms can be immediately in glass jars, thereby facilitating the task and increasing the shelf life of the workpiece to 10-12 months.

• Peeled mushrooms - 4 kg;
• Salt - 130 g;
• Fresh dill - 1 small bunch;
• Bay leaf - 5 pcs.

The presented step-by-step description will show how to salted mushrooms in raw form, using ordinary cans instead of large containers.

1. Rinse the cleaned mushrooms in water and let them drain from excess fluid, leaving for 20-30 minutes.
2. Combine mushrooms, salt, bay leaf and chopped dill in one large bowl.
3. Stir the mass with your hands and leave it to stand under the press for several hours.
4. Then distribute the workpiece in sterilized jars and fill with the brine formed as a result.
5. The brine should completely cover the mushrooms, so if there is a shortage of it, top up the missing amount with cold boiled water.
6. Close the nylon covers and send the workpiece for storage in the basement or refrigerator.

Salted raw saffron with sea salt recipe

The following recipe uses sea salt for raw salted saffron milk. This preservative provides uniform salting and preserves the natural taste of the workpiece.

• Fruit bodies - 4 kg;
• Sea salt (without additives) - 120-150 g;
• Horseradish leaves;
• Garlic - 4 cloves;
• Allspice (peas) - 7-10 pcs.

How to salt the mushrooms in a raw way with sea salt?

1. Horseradish leaves, due to which the mushrooms remain elastic and crispy, are boiled over with boiling water and torn apart by hands.
2. After cleaning, the mushrooms are washed in water, and after draining, they are distributed in layers on a “pillow” of horseradish leaves. For salting, any non-metallic container is taken: glass, ceramic, enameled, wooden, etc.
3. Each layer of fruit bodies is stacked hats down and sprinkled with sea salt, chopped garlic and pepper grains.
4. We cover the blank with horseradish leaves and put under oppression.
5. We take out for salting in a dark and cool room.
6. After about 3 weeks we try the mushrooms for readiness.

How to salt raw mushrooms with horseradish root

The "spicy" salting of camelina is also carried out in a raw way. Thanks to the addition of horseradish root and garlic, the appetizer is delicious and spicy. The level of severity can be adjusted to your liking.

• Mushrooms - 5 kg;
• Horseradish root (grate) - 70 g or to taste
• Garlic cloves (grind) - 10-12 pcs. or to taste;
• Salt - 200 g;
• Currant leaves.

How to pickle raw mushrooms for the winter according to this recipe?

1. Rinse currant leaves with an aqueous soda solution and dry.
2. Ginger clean and rinse in cool water.
3. Put in a colander and set aside until most of the fluid drains.
4. Put currant leaves in a container for pickling.
5. Spread fruit bodies in layers, pouring each with salt, garlic and horseradish root.
6. Cover the workpiece with clean gauze and set the load.
7. Send the container with the workpiece to the basement for further cooking.
8. It is necessary to periodically check how the brine is released. If necessary, the lack of liquid is compensated by cold boiled water.

Simple salting of raw saffron mushrooms and can raw salted mushrooms be boiled?

Simple salting allows you to maximize the taste and aroma of fruit bodies. Only 3 ingredients, and after a month of waiting on the table will be a delicious snack.

• Redheads - 5 kg;
• Salt - 200 g;
• Ground black pepper - 1.5-2 tsp.

How to salt raw mushrooms, taking as a basis a simple way?

1. After the fruiting bodies have undergone preliminary cleaning and washing, they are left to drain from excess fluid.
2. Then spread in the appropriate dishes, making layers of 5-6 cm and pouring each of them with a preservative. You can immediately mix salt and ground pepper, so that it is more convenient to distribute them between the layers.
3. Cover with clean gauze, put an inverted plate on top and set the load.
4. They are taken out to the basement so that the mushrooms are well salted. After 3-4 weeks, you can distribute the workpiece in small glass jars, fill with brine and close with nylon covers.
5. Store in the basement or on-demand refrigerator.

Some housewives are interested in whether it is possible to boil mushrooms, salty in raw form. Yes, you can, because canned mushrooms have proven themselves in the first dishes. However, before they need to be soaked in cold water for about an hour. And then you can cook soups, borscht and hodgepodge, adding mushrooms for 10-15 minutes until cooked.

Is it possible to freeze raw mushrooms for winter and how to do it?

Freezing is considered one of the most popular methods for harvesting mushrooms for the winter. Often they are pre-boiled, and then frozen. However, often mushrooms are harvested immediately raw. And what about mushrooms, is it possible to freeze this forest product raw? Yes, this procedure is very effective, as it saves time and effort.

• Saffron milk
• Dry cleaning tools - knife, kitchen sponge or toothbrush.

With a detailed description, it is easy to understand how to freeze raw mushrooms mushrooms for the winter.

1. With a dry sponge or an old toothbrush, wipe the mushroom caps and plates.
2. With a knife, we cut off hardened legs and damaged places.
3. If it is noticeable that there is a lot of earth and sand left on the mushrooms, then it is better to wash them in cool water and let drain.You can leave the fruiting bodies whole or cut into pieces.
4. We distribute the product in one layer on a tray and put it in the freezer, setting the temperature as low as possible, for 3-4 hours.
5. We take out and lay out the mushrooms in prepared containers: plastic containers or plastic bags.
6. We return the semi-finished product back to the freezer, setting the standard temperature.

Freezing raw saffron mushrooms for the winter with blanching mushrooms

Raw mushrooms are also frozen for the winter with blanching. Even a novice hostess can handle this method.

• Saffron milk (clear);
• Water;
• Salt;
• Lemon acid.

1. Boil water and add salt and citric acid. For 1.5 liters of water should take 1 tbsp. l salt and 1 tsp. citric acid.
2. Cut peeled mushrooms with thick slices, put in a colander and dip in boiling water for 2 minutes.
3. Rinse in cold water and pat dry with a tea towel.
4. After cooling, distribute the mushrooms in containers and close the lids. You can also put them into plastic bags, release air from them and tie.
5. Place in the freezer until the product is needed for cooking. Important: you cannot re-freeze the mushrooms, so you need to distribute them portionwise, so that one portion is enough to prepare one dish.

Freezing raw mushrooms in the form of caviar

Is it possible to freeze raw mushrooms in the form of caviar? I must say that this process is familiar to many housewives. Having taken such a semi-finished product from the freezer, you can immediately send it to the pan.

• Redheads.

Freezing raw mushrooms mushrooms for the winter passes through simple stages.

1. After cleaning, the mushrooms are washed and passed through a meat grinder.
2. Raw caviar is distributed portionwise over food containers or bags and placed in the freezer.
3. This product is perfect for filling pies, pies, pancakes, tartlets and other dough products.

Is it possible to fry mushrooms raw?

Many novice housewives are interested in whether it is possible to fry saffron mushrooms in raw form without preliminary heat treatment. As already mentioned, these mushrooms belong to the 1st category of edibility, so they can be safely thrown into the pan immediately after cleaning.

• Ginger (peeled and washed) - 0.8 kg;
• Onion - 1 head;
• Sour cream or mayonnaise - 2 tbsp. l .;
• Salt, pepper, vegetable oil.

A tasty recipe will help to fry raw mushrooms.

1. Fry onion, sliced ​​in half rings in vegetable oil, and put in a separate plate.
2. In a pan after onion, put the mushrooms cut into pieces and fry over medium heat until the liquid evaporates.
3. Then add onion and continue to fry for 10 minutes.
4. Pour in sour cream, add salt and pepper, mix and simmer under the lid for 5 minutes.
5. At the end, chopped fresh herbs can be added to the finished dish.

Raw saffron soup: a step by step recipe with photos

So, the question of whether saffron mushrooms are eaten raw can be answered in the affirmative. But no less tasty is the soup from these fruiting bodies. Such a fragrant first course can even decorate a festive feast. With it, you can also organize a full lunch or dinner at the family table. In this case, the first dish is cooked without frying. For those who are fasting and dieting, such a light soup is what you need.

• Ginger - 500 g;
• Average potato - 3-5 pcs.;
• Rice - 2 tbsp. l .;
• Water - 2.5-3 L;
• Onions and carrots - 1 pc.;
• Garlic - 1 clove;
• Salt, bay leaf and pepper.

Prepare raw saffron soup according to this step-by-step recipe with a photo.

1. Peel and chop the vegetables: potatoes with cubes, carrots, onions and garlic in small cubes.
2. Boil water, add potatoes with carrots and rice.
3. Clean the mushrooms from dirt and adhering debris, then rinse in water and cut into slices or slices.
4. Add to the pan after the potatoes are cooked until half cooked.
5. 7-10 minutes before cooking, add onion with garlic, as well as salt and pepper to taste.
6. Turn off the stove and send 1-2 bay leaves to the soup.

Plain Raw Caviar Caviar

Raw caviar is very easy to prepare. It can be safely added to various dough products.Such a product can be frozen for the winter or closed in jars, previously fried in a pan.

• The main product is 2 kg;
• Vegetable oil;
• Garlic - 2-3 cloves;
• Vinegar 9% - 1 tbsp. l .;
• Salt pepper.

How to cook raw saffron mushrooms for the winter in the form of caviar?

1. After cleaning and washing, grind the mushrooms through a meat grinder or in a blender. You can skip eggs through a meat grinder 2-3 times, depending on the desired grain size.
2. Heat the oil in a pan and lay out the resulting mushroom mixture.
3. Fry for 5 minutes, cover and simmer another 30 minutes over low heat.
4. Add salt, pepper, minced garlic and vinegar.
5. After 5-7 minutes, turn off the stove and distribute the eggs to sterilized jars.
6. Close with nylon covers, and after cooling, take out to the basement.

Raw Ham Salad with Ham

Mushrooms mushrooms can be eaten raw, adding them to various salads. With such dishes, an easy and quick meal is provided! Raw mushrooms completely preserve all the beneficial properties, and also save time and effort in cooking dishes. You can experiment with the ingredients, coming up with new flavor combinations. However, it must be remembered that a salad with raw saffron mushrooms should not be stored for longer than 24 hours. Therefore, such dishes should be prepared in small quantities.

• Ginger - 300 g;
• Ham - 300 g;
• Pickled or fresh cucumbers - 2 pcs.;
• Boiled eggs - 3 pcs.;
• Canned peas - 200 g;
• Lemon - ½ pcs.;
• Mayonnaise for dressing.

Raw saffron salad is prepared as follows:

1. Fruit bodies are cleaned and washed in cold water.
2. Excess moisture is soaked in a paper towel, and then the mushrooms are stacked in a separate plate.
3. Seasoned with lemon juice and left for 15 minutes.
4. Ham, cucumbers and boiled eggs are cut into cubes or julienne into a common container.
5. Canned peas are added, followed by mushrooms.
6. Dressed with mayonnaise, mixed and served.
7. If desired, you can decorate the top of the salad with chopped parsley and dill.