Prepared saffron mushrooms: the best mushroom recipes

Ginger - universal fruiting bodies that can be prepared for the winter in various ways. The most common pieces of saffron mushrooms are salting, pickling, drying, freezing. From these mushrooms you can make delicious caviar or hodgepodge. They can be pickled with tomatoes and even fermented.

We offer the best recipes for winter preparations of saffron milk with a step-by-step description of the preparation. Following them, you can be sure that delicious and fragrant mushroom snacks will delight your guests and household all year.

The recipes for saffron mushrooms for the winter are very simple. The end result will impress anyone who tastes it with its taste. Even a novice cook can cope with them.

Harvesting mushroom caviar from mushrooms

Caviar sausage made with caviar is an easy and fairly simple recipe. Such a vegetable delicacy turns out to be unusually fragrant and nutritious. After cooling, the mushroom caviar rolls into jars or is eaten immediately.

• Mushrooms - 2 kg;
• Carrots and onions - 2 pcs.;
• Tomatoes - 3 pcs.;
• Garlic - 3 cloves;
• Vegetable oil - 5 tbsp. l .;
• Ground black pepper - 1 tsp;
• Salt to taste.

Harvesting mushrooms for saffron mushrooms for the winter you need to let it brew for 2-3 days, then the snack will turn out "lick your fingers!"

1. Peel the mushrooms, rinse in cold water and boil for 20 minutes.
2. Mushrooms should be boiled in salted water with the addition of citric acid, constantly removing foam from the surface.
3. Put in a colander and let drain completely.
4. Peel the carrots and onions, wash and chop: grate the carrots, cut the onions into cubes.
5. Fry in vegetable oil, first the carrots until tender, then separately the onions until golden brown.
6. Wash tomatoes, cut into cubes and add to carrots and onions, mix.
7. Add garlic chopped into cubes, salt and season with pepper, simmer for 20 minutes.
8. In a separate pan, fry the boiled mushrooms until golden brown and leave to cool.
9. Skip the mushrooms and vegetables through the meat grinder 2 times, mix everything well and put in a pan.
10. Simmer over low heat for 10 minutes, stirring constantly and avoiding burning.
11. Arrange in sterilized jars and pour on top of 2 tbsp. l calcined vegetable oil.
12. Close tight caps and allow to cool at room temperature.
13. Store the workpiece in the refrigerator or in a dark, well-ventilated cellar.

Delicious sausage made with saffron mushrooms: hot salting

One of the most common is salting - a piece of saffron milk prepared hot. Mushrooms retain their bright red color due to heat treatment.

• Mushrooms - 2 kg;
• Salt - 2 tbsp. l .;
• Sprigs of dill;
• Bay leaf - 2 pcs.;
• Black pepper - 7-10 peas.

A delicious piece of saffron mushrooms is stored in the refrigerator or in a dark basement. A cold appetizer is served to the table after only 10-13 days after cooking.

Preparation of saffron mushrooms for the preparation of borsch for the winter

Pickling is considered another popular recipe for harvesting mushrooms for winter mushrooms. Fruit bodies prepared in this way can be used as a cold snack or as an additional ingredient for salads.

• Mushrooms - 3 kg;
• Water - 700 ml;
• Salt - 1.5 tbsp. l .;
• Sugar - 1 tbsp. l .;
• Vinegar - 3 tbsp. l .;
• Carnation buds - 3 pcs.;
• Bay leaf - 2 pcs.

1. After cleaning, the mushrooms should be thoroughly rinsed, cut off the lower part of the legs and boil in salted water for 20 minutes.
2. Put in a colander and rinse under running cold water.
3. While the mushrooms will drain from excess fluid, you should prepare the marinade.
4. In water, combine salt, sugar and all other spices except vinegar.
5. Boil for 5-7 minutes over medium heat and pour vinegar at the end.
6. Arrange mushrooms in sterilized jars, seal with your hands and pour gently with hot marinade.
7. Roll up with sterilized metal covers, turn over and cover with a blanket on top.
8. Allow to cool completely and remove to a cool cellar.

Harvesting of saffron mushrooms for the winter is used for cooking borsch. This dish is very tasty and satisfying, with the aroma of pickled mushrooms.

What can be made from mushrooms with tomatoes?

What can be made of saffron mushrooms with tomatoes, when the mushroom picking season begins? During this period, you always want to make something unusual and tasty out of them. Try to cook pickled mushrooms with tomatoes - this dish will surprise you with its simple and at the same time sophistication.

• Mushrooms - 2 kg;
• Salt - 1 tbsp. l .;
• Sugar - ½ tbsp. l .;
• Tomatoes - 1 kg;
• Garlic - 5 cloves;
• Acetic essence 70%;
• Dill seeds - ½ tsp;
• Black pepper - 10 peas.

The recipe for a preparation made for winter from mushrooms of mushrooms is described below in stages.

1. Rinse pre-cleaned mushrooms, cut off the tips of the legs.
2. Pour cold water, put on fire and cook for 10 minutes over medium heat.
3. Wash the tomatoes, cut into any shape and twist through a meat grinder.
4. Add salt, sugar and all spices to the tomatoes, except for vinegar essence and garlic.
5. Boil for 30 minutes over low heat, add mushrooms to tomatoes and cook for 30 minutes.
6. Put garlic cloves into slices in sterilized jars.
7. Put the mushrooms in jars to the very top.
8. In each jar with a capacity of 700 ml pour 1 tsp. vinegar essence.
9. Roll up the lids, turn upside down and cover with an old blanket. Allow to cool completely and remove to a dark, cool room.

What to cook with saffron mushrooms: a preparation of frozen mushrooms for the winter

Freezing is considered one of the most popular ways of harvesting mushrooms for the winter, especially if there is a large freezer. What to cook with saffron mushrooms for the winter, so that the workpiece turns out delicious?

You can cook a stunningly delicious piece of frozen mushrooms, for example, pickle them before the holiday.

• Mushrooms - 1 kg;
• Salt - ½ tbsp. l .;
• Sugar - 2 tsp;
• Water - 700 ml;
• Vinegar - 2 tbsp. l .;
• Clove - 1 pc.;
• Bay leaf - 2 pcs.;
• Allspice and black pepper - 5 peas each.

1. Frozen mushrooms are introduced into boiling water and boiled for 10 minutes.
2. While the fruit bodies are boiling, we are preparing the marinade.
3. In water we combine salt, sugar, vinegar and all the spices from the recipe.
4. Boil for 5 minutes and introduce the boiled mushrooms.
5. Cook for 15 minutes, turn off the stove and leave the mushrooms in the marinade to cool completely.
6. We fill the sterilized jars with mushrooms, fill with marinade and close with tight lids.
7. We put it in storage in the refrigerator or take it out to the basement. Mushrooms will be ready for use in 2-3 days.

Recipe for fried saffron mushrooms with onions

What other preparations can you make from saffron milk to please your loved ones with a delicious and fragrant dish? Try cooking fried mushrooms with onions. In the winter, such an appetizer will look great for lunch and dinner.

• Mushrooms - 3 kg;
• Vegetable oil;
• Onion - 1 kg;
• Salt and ground black pepper to taste.

The recipe for fried saffron mushrooms is made according to the following description:

1. Mushrooms are cleaned, washed, boiled for 10 minutes over medium heat and put in a colander.
2. Let cool, cut into slices and spread in a hot frying pan without oil, fry for 10 minutes.
3. Pour in oil, fry over medium heat for another 20 minutes.
4. We clean the onions, cut into thin half rings and combine with mushrooms.
5. Mix, salt and pepper to taste, continue to fry for 15-20 minutes, constantly stirring with a wooden spoon.
6. We distribute the hot mushroom mass into sterilized jars, squeeze with a spoon and pour oil from the pan on top. If it is not enough, then you need to calcinate more vegetable oil and pour mushrooms on top.
7. We close the capron lids, let it cool completely and take it out to a cool room.

Harvesting cabbage and saffron mushrooms for the winter: recipe for fermentation (with video)

The recipe for harvesting cabbage and saffron mushrooms for the winter, or rather, their fermentation is a fairly simple process. The advantage of fermented fruiting bodies is that during fermentation, the resulting lactic acid destroys the membrane of fungal cells. Thanks to this, mushrooms are easily absorbed by the human body.

• Redheads - 1.5 kg;
• Cabbage - 1 kg;
• Carrots - 5 pcs.;
• Salt;
• Caraway seeds - 1/3 tsp.

We offer you to watch a video of making a piece of saffron mushrooms.

1. Cook the brine at the rate of 100 g of salt per 1 liter of water, allow to cool completely.
2. Chop the cabbage and put in brine for 10 minutes.
3. Select in a colander to glass the liquid, and put in a separate container.
4. Peel, wash and boil the mushrooms for 20 minutes in salted water with a pinch of citric acid.
5. Remove the mushrooms and put in a colander to drain.
6. Peel the carrots, grate and mix with cabbage.
7. In large glass jars, lay the cabbage with carrots and mushrooms in layers, pouring caraway seeds.
8. Take out in a cool room and leave for 7 days.
9. 2 times a day, pierce the entire mass to the bottom with a long knife so that the gas formed escapes, then the cabbage does not work out bitter.

Such a workpiece can be used as a cold appetizer or a filling for pies.

A recipe for saffron mushrooms for the winter: a salad with mushrooms, rice and vegetables

The recipe for making saffron salad for the winter with the addition of rice and vegetables is an amazing appetizer even to the festive table.

Such a salad will save time in the preparation of breakfasts in the winter, it is enough just to put it on a plate.

For lovers of spicy dishes, you can add garlic and red pepper to the appetizer.

• Mushrooms 2 kg;
• Carrots, tomatoes, onions and bell pepper - 500 g each;
• Rice - 2 tbsp .;
• Vegetable oil - 2 tbsp .;
• Salt to taste;
• Vinegar - 100 ml;
• Sugar - 1 tbsp. l

1. Boiled mushrooms boiled for 20 minutes in salted water and recline in a colander to drain.
2. We clean the vegetables, wash them under the tap and chop: tomatoes - cubes, pepper - noodles, onions - thin half rings, three carrots on a coarse grater.
3. We wash the rice in several waters and boil until half cooked.
4. Add chopped tomatoes salt, sugar, vinegar and oil, boil for 10 minutes.
5. We introduce carrots into boiling tomato, cook for 15 minutes and add pepper.
6. Boil over low heat for 15 minutes and introduce the onion.
7. Add boiled mushrooms, boiled rice until half cooked, mix well until smooth.
8. Cook the whole mixture for 40 minutes over low heat with regular stirring to avoid burning.
9. We distribute the salad in sterilized jars, close with tight lids.
10. We wrap the billet and leave it to cool, then we take it out to a dark basement and store it at a temperature not exceeding + 10 + 12 ° С.