Processing saffron mushrooms before cooking: step-by-step description

Fans of the "silent hunt" assign for saffron milk one of the most worthy places in the mushroom "kingdom". These mushrooms are worthy of respect, because they are nice not only to collect, but also to cook. A variety of dishes are prepared from these fruit bodies, including delicious winter preparations. It is worth noting that not one type of mushroom is exposed to as many numerous processing methods as mushrooms.

However, in order to prepare fruiting bodies for a rather important process - processing, they must be properly processed. The quality of future workpieces, as well as the shelf life, will depend on the processing of saffron mushrooms.

Primary treatment of camelina in the forest and at home

For quick cleaning of mushrooms at home, the best option would be the primary processing of saffron milk mushrooms in the forest during harvesting. To do this, you need:

• With a knife, cut contaminated and damaged areas from mushrooms, which will save time in the future.
• Remove the remains of grass, leaves and needles from the surface of the cap, cut off the tips of the legs.

Pretreatment of camelina includes several options. It all depends on what dishes will be prepared from them. Therefore, before the mushrooms appear as snacks on the table, they must undergo not only cleaning from pollution, but also heat treatment.

Subsequent processing is carried out at home. How to properly process mushrooms mushrooms after harvest, a step-by-step description will show:

• Mushrooms sorted out, discarded rotten and worms, if any. After a cut, when interacting with air, mushrooms can slightly change the shade from red to greenish or bluish - this is a completely natural process, and there is absolutely no problem with this.
• Young and whole fruiting bodies should be put aside in one direction, and cut, broken and large specimens in the other.
• If no primary treatment was carried out in the forest, then it is necessary to cut off the lower part of the leg and remove the upper layer of the plates, if it is damaged.

How to properly process mushrooms mushrooms further?

• The mushrooms are spread in a large amount of cold water and thoroughly mixed by hand so that all the sand is removed from the plates. However, we note that if it is planned to dry or freeze the mushrooms, then washing the fruiting bodies is prohibited. This can greatly affect the further storage of the main product, and it can be completely ruined.

Next, each culinary specialist determines independently what recipes for mushroom processing he will use. Processing fruit bodies for long-term storage involves preservation processes such as pickling, pickling, frying, freezing and mushroom caviar. Small and strong specimens are well suited for pickling and pickling. Large, cut or broken mushrooms are cut into pieces and sent for another processing.

How to quickly process saffron mushrooms before salting in cold and hot ways

For example, the most common option for harvesting mushrooms is their salting.How to properly process saffron mushrooms before salting, so that the result is a delicious canned product?

It is worth saying that saffron mushrooms are considered one of the purest mushrooms. Although their hats are a bit sticky and grass with fallen leaves sticks to them, treating saffron mushrooms before cooking is not a laborious task at all: all adhering forest debris is easily removed from the surface of the hats. In addition, mushrooms grow mostly on sandy soils, so sand can collect between the plates, but it is also easily removed by water.

How then to process mushrooms for salting, if the cold or hot method is chosen?

• To do this, the mushrooms are cleaned of dirt and cut off the tips of the legs.
• Broken, as well as ugly specimens are completely rejected.
• Pour cold water, leave for 30-40 minutes, then rinse with hands.
• They are laid out on a large sieve or wire rack and left to drain.
• Further, according to the selected recipe, the mushrooms are salted or pickled.

If mushrooms are intended for dry salting, then they should never be wetted. Mushrooms are cleaned using a damp kitchen sponge or an old toothbrush with medium hard bristles.

This option may be one of the most acceptable at home, as it allows you to quickly process mushrooms for subsequent processes.

How to process mushrooms for freezing: proper cleansing

There is another way to treat saffron mushrooms - before freezing. It should be remembered that if it is a question of freezing, then they are not washed, but cleaned in the same way as before dry salting.

How to properly process mushrooms for freezing so that they do not lose their appearance and taste?

• The surface of the hats is wiped with a damp kitchen towel, sponge or toothbrush.
• Cut off the ends of the legs and distribute them on a special tray, slightly sprinkling with non-iodized salt.
• Then put in the freezer for 3-4 hours and turn on the equipment at the lowest possible temperature.
• They take out, pour mushrooms in plastic bags, squeeze out the air and again sent to the freezer.

You can make any tasty dishes from frozen saffron mushrooms, including soups and sauces.

What is the best way to process saffron mushrooms for frying?

What is the best way to process mushrooms for frying so that nothing affects the gastronomic qualities of fruiting bodies? Even before frying, saffron milk is the same method of cleaning and washing, as before salting. However, some housewives prefer to do without the use of water in the treatment of mushrooms, using dry cleaning. They believe that then more aroma and taste will remain in the fruit bodies.

• If the mushrooms are treated with water, then after washing they are laid out on a wire rack, so that all the liquid is glass.
• Then cut into pieces and spread in a dry hot pan.
• Fry over medium heat until the liquid evaporates, and then pour the vegetable oil, continuing to fry the fruit bodies until golden brown.
• If the mushrooms were cleaned with the dry option, then they can be fried in oil immediately after slicing.

Option for hot processing of saffron mushrooms

Many experienced housewives use another option for processing saffron mushrooms - hot cleaning. This method includes preliminary cleaning of mushrooms from forest debris: needles, grass and leaf debris.

• Then the fruit bodies are poured into a large container with cold water, a little salt is added and washed with hands.
• Cut most of the legs, spread in small batches in a colander with the caps down.
• It is washed under high pressure of cold water so that the remaining sand completely leaves the mushrooms.
• In an enameled pan, boil water, add a pinch of citric acid and 1-2 tbsp. l salt.
• Pour washed mushrooms and immediately turn off the fire, leaving them to cool completely. Then you can use mushrooms at your own discretion: pickle, hot salt or fry.

You can also treat the saffron mushrooms by boiling in several stages, changing the water each time.

• After cleaning and cutting off the tips of the legs, the mushrooms are washed and immediately introduced into boiling salted water.
• Boil for 5 minutes, drain and allow to drain a little from excess fluid.
• They give a new portion of water to boil and add the mushrooms, boiling for another 5 minutes.
• Drain, spread in a colander and leave to drain.
• Mushrooms can be boiled 2-3 times in different waters with the addition of a small amount of salt.

Many housewives use blanching in the hot processing of mushrooms.

• Pre-cleaned and washed fruit bodies are distributed in a colander in small portions.
• They are introduced into boiling water for 2-3 minutes and immediately put a colander with mushrooms under a stream of cold water. Such "procedures" allow the fungi to remain elastic and not break. In addition, this option is used to preserve the color and aroma of mushrooms in the cold method of salting.