Harvesting saffron mushrooms for the winter in various ways

In autumn, it's time to think about what to make of saffron milk preparations for the winter, to please their loved ones. The most common methods are pickling, pickling, freezing, caviar and salads. In the winter, from these blanks it will be possible to cook a delicious soup, borscht, mushroom sauce and other goodies.

We offer the best recipes for preparations of saffron mushrooms for the winter with a step-by-step description. Following them, there is no doubt that delicious mushroom snacks will delight you and your guests all winter. The main thing is not to lose time, and begin to prepare your chosen option.

Harvesting saffron mushrooms with carrots for the winter in jars: recipe with video

Modern housewives use a practical and convenient way to harvest mushrooms for the winter - in banks. An interesting recipe for pickling mushrooms at home will make the appetizer delicious, fragrant and crispy.

• 5 kg of mushrooms;
• 2 l of water;
• 200 ml of a solution of 9% acetic acid;
• 70 g of sugar;
• 100 g of salt;
• 20 peas of black pepper;
• 10 pieces. bay leaf;
• 300 g of carrots and onions.

Watch also a video on how the preparation of saffron milk caps goes for the winter in banks.

Fried saffron mushrooms for the winter: recipe for borsch and side dish

Is it possible to preserve fried mushrooms so that their taste will please you and your family? We offer a recipe for preparing fried mushrooms for the winter in the simplest way.

• 2 kg of mushrooms;
• 100 ml of vegetable oil;
• Salt and ground pepper to taste.

Preparation for the winter of fried saffron milk is prepared in stages.

1. Mushrooms are cleaned, washed and put in boiling water.
2. We boil for 20 minutes over medium heat and, laying in a colander, rinse.
3. We put it in a hot dry pan and fry over low heat until all the liquid has evaporated.
4. Pour oil, salt and pepper to taste, mix.
5. Fry until golden brown, and then distribute in dry clean jars.
6. Squeeze with a spoon to let the air out, and fill it with the oil that remains in the pan. If there is little oil, you should calcine some more of it in the pan, and then pour.
7. We close the capron lids, let cool, and after cooling we put in the refrigerator.

From fried mushrooms you can prepare a delicious side dish for meat. In addition, from such a preparation of mushrooms for the winter, you can cook borsch or soup that will surprise you with its unique mushroom taste.

The recipe for harvesting saffron mushrooms for the winter by freezing

The recipe for preparing saffron mushrooms for the winter by freezing is one of the best ways to preserve the useful properties of the product. In addition, this semi-finished product can be used for cooking almost any dish.

• Mushrooms;
• Kitchen sponge;
• Food grade plastic containers or bags.

At home, making a piece of saffron mushrooms for the winter will be easy.

1. Sort out the mushrooms, discarding rotten and damaged ones.
2. Clean forest debris with a damp kitchen sponge.
3. Cut off the sealed ends of the legs and place on a tray with a thin layer.
4. Put in the freezer and leave for 3-4 hours until the mushrooms freeze.
5. Remove from the freezer and distribute them in plastic containers. If the mushrooms are laid out in plastic bags, air must be released from them and tied. Each container with mushrooms should be signed with the date of freezing.

Harvesting saffron mushrooms for the winter in a hot way: a recipe for salted mushrooms with garlic

The recipe for making saffron mushrooms for the winter by the hot method of salting is quite simple. Such salting will allow you to put the snack on the table in 7-10 days.

• 3 kg of mushrooms;
• 3-4 tbsp. l salts;
• 5 cloves of garlic;
• 3 dill umbrellas;
• 15 peas of black pepper;
• Blackcurrant leaves.

It is proposed to prepare salted saffron mushrooms for the winter according to the detailed description given for each stage.

1. Rinse the dehydrated mushrooms in plenty of water.
2. Put in water, bring to a boil and boil for 10 minutes.
3. Transfer to a colander and rinse with cold water, leave to drain.
4. Put “pillows” of blackcurrant leaves in sterilized jars, put dill umbrellas and pour a small amount of preservative.
5. Lay boiled saffron mushrooms on a “pillow” of leaves and dill with the caps facing down.
6. Sprinkle with salt, and then pick up jars to the very top, sprinkle with salt, black pepper peas and chopped garlic.
7. Pour mushroom broth, in which mushrooms were cooked, pour into jars and close with tight lids.
8. Refrigerate at room temperature and refrigerate.

Dry salted saffron mushrooms for the winter

The recipe for preparing salted mushrooms for winter for the method of dry salting is a great option to preserve all the taste and nutritional properties of the product. It is worth trying it only once, and it will be difficult to refuse such an appetizer.

• 3 kg of mushrooms;
• 120 g of salt;
• 3 pcs. bay leaf;
• 5 peas of allspice.

1. Mushrooms are pre-cleaned without the use of water and cut off the bottom of the legs.
2. Spread in layers in sterilized jars, pouring each row with salt, allspice and bay leaf.
3. Cover with a gauze napkin and press down with a load.
4. After 4-5 days, the fruiting bodies will settle and let the juice turn brown.
5. After another 7 days, the mushrooms will be ready for use.

A simple recipe for preparing saffron mushrooms for the winter using cold salting

We recommend using the recipe for preparing saffron mushrooms for the winter by the method of cold salting. The appetizer is crispy, fragrant and very tasty. Fruit bodies salted in this way retain all their nutritional properties and trace elements. Although it takes longer to reach their readiness than with the hot method.

• 3 kg of mushrooms;
• 15-20 peas of black pepper;
• 5 pieces. bay leaf;
• 150-180 g of salt.

Salting saffron mushrooms, like preparation for the winter, is a fairly simple option, and you do not have to stand near the stove for a long time.

The main factor in cold salting is the use of a glass, wooden, ceramic or enamel container.

1. Young specimens of saffron milk are cleaned of dirt and sand, washed in cold water and distributed on a kitchen towel to dry out.
2. Spread in layers in a container in which they will be salted, sprinkled with salt, peppercorns and black pepper.
3. After filling the tank, press the mass with your hands to seal.
4. They put something heavy on the surface and cover with a gauze napkin.
5. Leave under oppression for 3 weeks, 2 times a week, checking for the presence of brine in the mushrooms. If there is not enough liquid in the workpiece, add cold boiled water.

Harvesting pickled saffron mushrooms for the winter: a recipe for mushrooms with cinnamon

Use another recipe for harvesting saffron mushrooms pickled for the winter - with the addition of cinnamon. The appetizer will turn out to be original, and will delight your family and guests with an amazing taste.

• 4 kg of mushrooms;
• 1 liter of water;
• ½ cinnamon sticks;
• 50 ml of vegetable oil;
• 8 tbsp. l vinegar
• 2.5 tbsp. l salts;
• 2 tbsp. l Sahara;
• 10 peas of black and allspice.

This preparation for the winter is prepared from boiled saffron mushrooms, which accelerates the process of pickling.

1. Peel the mushrooms, cut off most of the legs and rinse with plenty of cold water.
2. Pour with water and boil for 20 minutes, constantly removing foam from the surface.
3. Drain the water, put the mushrooms in a colander and leave to drain.
4. Make a marinade: in water from a recipe, combine salt, sugar, mix to dissolve the crystals.
5. Pour mushrooms, boil and boil for 5 minutes.
6. Introduce pepper, vegetable oil, cinnamon and vinegar.
7. Continue cooking mushrooms for another 10 minutes, then remove from stove.
8. Distribute into sterilized jars, pour with marinade and allow to cool at room temperature.
9. After cooling, remove the workpieces into a dark and cool basement.

Harvesting boiled saffron mushrooms for the winter with hot pepper

This original way of preparing saffron mushrooms for the winter will not leave anyone indifferent. This appetizer, cooked at home, is perfect for strong drinks.

• 3 kg of mushrooms;
• 500 ml of water;
• 300 ml of vegetable oil;
• 1 tbsp. l vinegar 70%;
• 5 cloves of garlic;
• 1 pod of chili pepper;
• 1 tbsp. l salts;
• 1.5 tbsp. l Sahara;
• 6 clove buds;
• 7 peas of black and allspice;
• 2 dill umbrellas.

Use the detailed recipe with a photo to make a piece of saffron milk for the winter tasty.

1. Mushrooms are cleaned, washed and boiled in salted water for 15-20 minutes.
2. We take out the slotted spoon in an enameled pan, fill it with the water specified in the recipe, and let it boil.
3. We introduce all the spices and spices, except for acetic acid, and simmer for 15 minutes.
4. Pour the vinegar and cook for another 5 minutes, remove from the stove.
5. We put the mushrooms in sterilized jars, filter the marinade, let it boil.
6. Fill the mushrooms to the very top, roll up and turn over.
7. We cover on top with something warm and let cool.
8. We take it out into a dark and cool room for long-term storage.

Harvesting camelina with tomato paste for the winter

Caviar, as a preparation of saffron mushrooms for the winter, is one of the most popular options for preparing mushroom snacks. Every cook can take advantage of this special recipe. By opening a jar with such a blank in winter, you can diversify your everyday and even holiday menu.

• 3 kg of mushrooms;
• 500 g of carrots and onions;
• 5 tbsp. l tomato paste;
• 4 cloves of garlic;
• Vegetable oil;
• Ground black salt and pepper - to taste.

To make the appetizer tasty and aromatic, you need to let it brew after cooling for 2-3 days.

1. Mushrooms are cleaned of forest debris and dirt, the tips of the legs are cut off and washed in warm water with salt added (for 1 kg of mushrooms you need to take ½ tablespoon of salt).
2. After washing, the fruit bodies are filled with water and boiled over medium heat for 20 minutes, removing the foam that appears on the surface all the time.
3. While the cooking process is underway, carrots and onions are peeled, which are chopped into cubes.
4. The onions are fried separately in a pan and laid out in a bowl.
5. Then carrots are fried until cooked and combined with onions.
6. Boiled mushrooms are washed, left to drip in a colander and chopped using a meat grinder.
7. Fried in vegetable oil until golden brown and combined with chopped vegetables.
8. The whole mass is mixed, salted and pepper to taste, tomato paste is added and stewed over low heat for 20 minutes. If the caviar is too thick, add 1 tbsp. boiled water and mix.
9. Diced garlic is introduced, everything is mixed and languished for another 20 minutes.
10. Mushroom caviar is laid out in sterilized jars and closed with tight nylon caps.
11. It is left in the room until completely cooled, and then it is taken out to the basement or left for storage in the refrigerator.

What to cook with saffron mushrooms for the winter: a recipe for preparing fragrant salad

If you have wild mushrooms, we suggest making a salad. A recipe for saffron mushrooms for the winter as a salad is a great option for a fragrant cold snack for any festive table.

• 3 kg of mushrooms;
• 1 kg of eggplant;
• 700 g of onion;
• 500 g of fresh tomato;
• 300 ml of vegetable oil;
• 3 tbsp. l 9% vinegar;
• 1 tbsp. l Sahara;
• Salt to taste;
• 1 tsp a mixture of ground peppers.

1. Peel, rinse and boil the mushrooms in salted water with the addition of 2 pinches of citric acid.
2. Put in a colander, rinse under a tap with cold water and leave to drain.
3. While the saffron mushrooms flow down, peel the eggplants, cut into small cubes and fry in vegetable oil.
4. Peel the onion, wash and cut into thin half rings, then fry until golden brown.
5. Cut saffron milk (if large), fry in butter until golden brown, mix with onions and eggplant.
6. Cut the tomatoes into cubes or grind in a meat grinder, stew in a pan with the addition of oil and salt for 10-15 minutes.
7. Pour the tomato mixture into the mushrooms with vegetables, salt to taste, add pepper, mix.
8. Pour sugar, pour vinegar and simmer for 40 minutes over low heat.
9. Distribute into sterilized jars and roll up metal lids.
10. Insulate on top and leave to cool completely.
11. Take to the basement and store at a temperature not exceeding + 10 + 12 ° C for about 4-6 months.

Choosing any recipe for saffron mushrooms for the winter, and knowing what to cook in order to surprise and delight your family members, you can start cooking delicious snacks.