What can be done with large saffron mushrooms: home recipes

Usually mushroom pickers prefer to collect small and strong specimens of mushrooms in the forest to pickle and pickle them for the winter. However, such a desire does not always coincide with opportunities. Sometimes only large fruiting bodies can be brought home. But this does not upset the lovers of the “silent hunt” at all, because even large saffron milk can be used at home.

First of all, it should be noted that large mushrooms must be strong and intact so that they can be processed. In addition, mushrooms should be collected only in ecologically clean places, since they accumulate radiation and salts of heavy metals from the air. Therefore, the older the mushroom, the more harmful substances it absorbs. It is also important to thoroughly clean the product, soak and boil. If the above recommendations were followed, then you can not be afraid for your health and harvest large fruiting bodies.

What to make of big saffron milk mushrooms in order to procure them for the winter?

How to salt big mushrooms for the winter in a cold way: a recipe for salting large mushrooms

Many experienced mushroom pickers will never pass by large fruiting bodies in the forest, because for them there will always be a "work" to decorate the everyday and festive table. If we talk about the cold method of salting for large mushrooms, then it consists in the absence of preliminary boiling.

• 3 kg of large mushrooms;
• 150 g of table salt;
• 2 tbsp. l dried dill;
• 5 bay leaves;
• Currant leaves;
• 20-30 peas of black pepper.

How to salt large mushrooms in a cold way?

1. Since the cold method involves salting raw fruit bodies, in this case we will use soaking and blanching.
2. We clean the mushrooms from debris and adhering dirt, cut off the legs and fill with acidified water. For 1 liter of water, add 0.5 tsp. citric acid, this will help preserve the natural color of the fruiting body.
3. After 2-3 hours, we put the mushrooms in a colander and lower them into boiling water for blanching for 3-4 minutes.
4. We rinse in water and leave to drain from excess fluid.
5. In the prepared dishes, we line the pure currant leaves, and pour a layer of salt on top, about 40-50 g.
6. Add 1-2 bay leaves, 0.5 tbsp. l dill, 7-10 peas of black pepper.
7. We distribute the layer of mushrooms with the caps facing down, and then repeat the procedure for laying salt and spices, as described in the previous steps.
8. We cover the blank laid in layers with several currant leaves, close with a suitable lid and any other plane.
9. We establish oppression, creating a press for mushrooms, and take it out to a cool place.
10. After 3-4 days, open the lid and watch how the juice stood out. It should be enough to completely cover the mushrooms.
11. After another 10-12 days, you can check the appetite for readiness, and then decorate the table with it.

How to pickle big mushrooms in a hot way

Hot salting is one of the most suitable processing methods for forest products.

Some housewives are interested in whether it is possible to salt large mushrooms at all. Yes, it can, and it is done very simply.

• 5 kg of mushrooms;
• 200 g of salt;
• 40-50 grains of allspice and black pepper;
• 4-5 buds of cloves and bay leaf;
• 3 tbsp. l mustard seeds;
• Horseradish leaves;
• 2 bunches of fresh dill.

How to salt large mushrooms, using the hot method?

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What to make of big saffron mushrooms for the future: a savory appetizer with garlic

How else can you salt big mushrooms for the winter? For example, you can add garlic to the taste when salting, thanks to which the appetizer will become piquant and isletic, which men will like very much.

• 4 kg of mushrooms;
• 160-180 g of salt (not iodized);
• 10-15 cloves of garlic;
• Leaves of cherry and / or oak;
• 35-40 peas of black pepper;
• 1 tsp coriander kernels.

How to pickle large mushrooms with garlic?

1. Cut the peeled fruit bodies into large pieces and boil for 10-15 minutes.
2. After the procedure, let drain, shifting to a colander for a while.
3. Put cherry and / or oak leaves washed with soda in glass jars or in any other (non-metallic) dishes.
4. In a separate container, mix the boiled mushrooms, salt, coriander, pepper and garlic, cut into slices.
5. Then shift the mass onto a “pillow” of fresh leaves in jars.
6. Press down well with your hands, cover with a napkin and put the load on.
7. Take to the basement, and after a few days check the appetizer for readiness.

A popular winter recipe for pickled saffron mushrooms

What else can you cook from big mushrooms for the winter? For example, pickling is considered a no less popular processing method.

• 2 kg large saffron mushrooms;
• 1 tbsp. l salts;
• 750 ml of water;
• 2 tbsp. l Sahara;
• 5-6 Art. l 9% vinegar;
• 3 dried clove buds;
• 5 bay leaves;
• 15-20 peas of black pepper.

The recipe for winter pickled saffron mushrooms is divided into stages.

Purified and soaked for 2 hours, the main product is immersed in the water specified in the recipe. Previously, each instance is better cut into large parts.

Add salt, sugar, cloves, bay leaf and stir until crystals of the 1st and 2nd ingredient are dissolved.

Boil for 10 minutes and add vinegar, continue cooking for a couple more minutes.

Sterilize glass jars and fill each with pickled mushrooms. When transferring mushrooms, it is better to remove the bay leaf.

Close with nylon covers and allow to cool, wrapped in a warm blanket.

Take to the basement, but you can leave it to be stored in the refrigerator.

What else to cook from big saffron mushrooms: recipe for mushroom caviar

What you can do with big saffron mushrooms is good for all housewives to know. So, mushroom caviar is one of the best options for processing large and not very beautiful specimens of fruiting bodies.

• 1 kg of mushrooms;
• 300 g onions;
• 2 tsp 9% vinegar;
• Vegetable oil;
• Salt, pepper to taste.

A step-by-step recipe will show what to make of large saffron mushrooms.

1. Boil fruit bodies for 5 minutes and allow them to drain from excess fluid by transferring them to a colander or wire rack.
2. Pass through the meat grinder 1 or 2 times, depending on the desired grain size.
3. Chop the onions using a meat grinder, and then put on a frying pan heated with oil.
4. Fry and add mushroom mass, mix and continue to fry for 10-15 minutes.
5. Cover, reduce heat and simmer for 20 minutes.
6. Add salt, pepper to taste and vinegar, mix and simmer with the lid open for another 5 minutes.
7. Arrange the mass in sterilized jars and close the capron lids.
8. After cooling, remove the workpiece into the basement or leave it in the refrigerator. Preservation should be kept no more than 4 months. If longer, then re-sterilize the cans along with the blanks.

Large mushrooms fried for the winter

The following recipe will show what else to do with large mushrooms.

• Saffron milk
• Vegetable oil;
• Salt.

Step-by-step preparation of large saffron fried for the winter:

1. Cut the fruit bodies into pieces and fry in a small amount of vegetable oil until the liquid evaporates.
2. Pour in oil so that the mushrooms literally float in it.
3. Salt to taste and fry for 20 minutes with the lid open.
4. Distribute into sterilized jars and add remaining oil.
5. Close with nylon covers or roll up metal, allow to cool and take to the basement.