Processing saffron mushrooms for the winter: recipes for delicious snacks

For saffron milk lovers, "quiet hunting" take their rightful place in the mushroom "kingdom". These fruit bodies are not only pleasant to collect, because they grow in large groups, but also to prepare a variety of dishes from them. Processing mushrooms mushrooms will make delicious preparations for the long winter. Such snacks will always remind you of warm autumn days.

Experienced mushroom pickers always admire delicious, tender and versatile fruiting bodies. The fact is that not one species is subjected to such numerous processing methods as mushrooms.

The process of preparing saffron mushrooms for processing

Note that preparing saffron mushrooms for processing is a rather important process. The quality of the workpieces and their shelf life will depend on it. Considering each individual method, it is important to know some rules for pre-cleaning first.

Before the saffron mushrooms appear on the table as a snack or main dish, they must undergo not only pollution cleaning, but also heat treatment.

The processing of saffron milk mushrooms at home is divided into stages, and preparation is the first of them. So, it is better to start cleaning right in the forest during the collection, removing contaminated areas with a knife from each specimen. Believe me, this will save time when you get home.

Next, each mistress should decide on recipes for processing mushrooms mushrooms. Further preparation of fruiting bodies for the winter will depend on the chosen options.

The processing of saffron mushrooms for storage implies conservation processes: pickling, pickling, pickling, frying, mushroom caviar, etc. For example, small and whole specimens of mushrooms are great for pickling and pickling. Fruit bodies of an unpresentable appearance are cut into pieces and allowed for other processing processes. We offer you to familiarize yourself with individual recipes for processing saffron mushrooms for the winter.

Ways to process saffron mushrooms for the winter: cold, hot and fast

Each culinary uses methods of processing saffron mushrooms, more suitable for their taste. Salting is the most common way of harvesting mushrooms for the winter. We offer the best options for salting saffron mushrooms - cold, hot and fast.

The cold way.

With the cold method of processing saffron mushrooms for the winter, fruiting bodies do not boil, but simply undergo primary processing and washing in cold water.

Then they are distributed in an enameled, wooden or glass container in layers, pouring with salt, bay leaf, black pepper peas and other spices.

Pressed with oppression and left for 2 weeks.During this time, you need to rinse the yoke several times and see that the brine completely covers the mushrooms.

Hot way.

With a hot method of processing saffron mushrooms for the winter, mushrooms are boiled for 15 minutes in salted water after cleaning.

They are discarded on a wire rack and, after complete draining, spread in layers, sprinkled with salt, garlic, bay leaf and peppercorns mixture.

Cover with a gauze napkin or linen cloth, cover the top with oppression.

After 5-7 days, the mushrooms are ready for use.

Quick way.

This option of processing saffron mushrooms allows tasting fruiting bodies after 4-5 hours.

1. Young mushrooms after preliminary cleaning and washing in running water are left on the drainage grate.
2. Stack in a deep enameled bowl with the hats up.
3. They add a little salt to the preservative on each copy of the mushroom.
4. They are crushed by oppression and left for several hours.
5. As soon as the mushrooms let out reddish juice, they can be eaten.

According to some housewives, mushrooms salted in this way have little bitterness. However, this only gives a special piquancy to the dish.

Recycling saffron milk cap for winter

> Recycling saffron mushrooms for the winter includes another option-pickling. This process lasts from 2 to 3 weeks, depending on the size of the mushrooms, however, the taste and aroma of the dish is simply amazing.

1. For the fermentation process, only caps of saffron mushrooms are taken, which should not exceed 6-7 cm in diameter.
2. After preliminary cleaning and washing, the mushrooms are blanched in boiling water for 2-3 minutes.
3. Lean back to the grates and leave to drain completely.
4. They are laid out in glass jars and poured by pouring.
5. Filling: for 1 kg of fruiting bodies take 1 tbsp. l not iodized salt, ½ tbsp. l sugar, 1 tbsp. l whey or sour milk.
6. They cover the jars with a gauze napkin and put the load on top. Mushrooms must be completely in the fill to ferment well.

Processing saffron mushrooms for storage by pickling

The recipe for processing saffron mushrooms by pickling involves boiling fruit bodies in the marinade (hot method) or separately (cold). Vinegar or citric acid is taken as a preservative.

1. Prepared mushrooms are boiled in boiling water for 10 minutes.
2. Water is drained, poured fresh and salt, sugar, spices and spices, including the selected preservative, are introduced.
3. Boil in the marinade for 20 minutes, distribute in sterilized glass jars and close with tight nylon caps.
4. In the cold method, separately boiled mushrooms are laid out in jars and poured with boiling marinade.

Processing saffron mushrooms for the winter: fried mushrooms in oil

Fried mushrooms can also be preserved for a long shelf life. Processing saffron mushrooms in oil is an excellent harvesting option for the winter.

1. The peeled and washed fruit bodies are cut into pieces and spread on a dry frying pan.
2. Fry until the liquid evaporates and pour a large amount of oil so that the mushrooms literally float in it.
3. Fry over medium heat for 25-30 minutes with constant stirring.
4. Salt is added a little, mixed and distributed hot in sterilized jars.
5. Close tight nylon covers, allow to cool and put in the refrigerator.