Dry salted saffron mushrooms: simple recipes for the winter

These beautiful red mushrooms begin bearing fruit from the middle of summer, and finish almost at the end of October. Collecting mushrooms is a pleasure, as they grow in large groups. Therefore, finding only one mushroom, you can rest assured that there is more around. For a short period of time from one glade you can easily collect more than one basket of mushrooms.

Salted mushrooms are an amazing appetizer for any feast events. However, not every cook knows how to salt these fruiting bodies. Although there are several ways to salt the mushrooms for the winter, dry salted saffron mushrooms are especially appreciated.

How to process mushrooms and how to use them after dry salting

Before you start cooking salted saffron mushrooms, you should process the mushrooms:

• To clear mushrooms from forest debris, removing the remnants of needles and leaves;
• Cut off the ends of the legs, and then wipe each cap of the mushroom with a damp kitchen sponge or a medium-hard toothbrush. In case of dry salting, mushrooms should not be washed in any case, so that they do not absorb water.

Store the appetizer at a temperature not exceeding + 10 ° C in a dark and well-ventilated area. In addition, it should be noted that with dry salting, mushrooms change their color and acquire a green-brown hue, which does not affect the taste of mushrooms.

The simplest recipes for dry salted mushrooms help make these delicacies from these mushrooms. The appetizer is very tasty, juicy and surprisingly aromatic.

How can you use mushrooms after dry salting, and for what dishes? They will be an ideal additional component in any vegetable and meat salads, they can be used as a side dish for hot boiled potatoes or rice. Salted saffron mushrooms are added as a filling to pizza, pies and pies.

How to pickle dry saffron mushrooms: a classic recipe

Ginger, prepared with dry pickling for the winter according to the classic recipe, are very tasty and fragrant. This option is used even by experienced chefs, preferring the natural taste of mushrooms, without adding spices and spices.

• 5 kg of mushrooms;
• 300 g of salt.

How to salt salmon with dry salting can be found in the step-by-step description of the recipe.

How to salt mushrooms with dry salted salmon with cloves

Mushrooms mushrooms, prepared with dry pickling with the addition of cloves - a more complicated recipe. However, the spices in this embodiment will make the snack even tastier and more aromatic.

• 2 kg of mushrooms;
• 100-120 g of salt;
• 10-15 buds of cloves;
• 5-7 pcs. bay leaf.

We offer to watch the process of making saffron mushrooms with dry salting in the video.

1. Lay the mushrooms cleaned in a dry way in a thin layer on the bottom of the enamel pan.
2. Sprinkle with salt on top, add bay leaf and a few buds of cloves.
3. Laying out mushrooms in layers, sleep each with salt and spices.
4. Cover the container with an inverted lid, and on top with gauze folded in several layers.
5. Press with a load, for example, a can of water, take it out into a dark, cool room.
6. After 10 days, salted mushrooms can be served as a snack.

Dry salted saffron recipe with garlic

In this recipe with a photo, a dry salmon cap can be cooked with garlic, which will make the appetizer more spicy and piquant.

• 2 kg of mushrooms;
• Horseradish leaves;
• 4 dill umbrellas;
• 5-7 cloves diced garlic;
• 120 g of salt.

Dry salting of mushrooms with garlic is carried out as follows:

1. The bottom of the enameled pan is laid out with horseradish leaves, scalded with boiling water and dried. This will not allow mold to develop in the workpiece.
2. Then two dill umbrellas and a layer of mushrooms previously cleaned in a dry way are laid out.
3. Mushrooms are sprinkled with salt and part of chopped garlic cubes.
4. Then, every 2-3 layers of mushrooms are sprinkled with salt and garlic.
5. Having laid out the main product, cover everything with the remaining dill umbrellas and horseradish leaves.
6. Cover with a cloth or gauze and press down with an inverted lid.
7. Put on top the cargo, which can serve as a large can of water, and transfer to a dark, cool room for 2 weeks.
8. When the mushrooms start the juice and it is mixed with salt, the product will be salted.
9. Every 3-4 days, gauze from the surface of the mushrooms will need to be replaced with a new one or washed in salted water.
10. Transfer the mushrooms to sterilized jars, fill with brine and refrigerate. You can start tasting after 2 weeks, that is, the salting time lasts 30 days.

Dry camelina with mustard seeds

A recipe for salting saffron mushrooms in a dry way with mustard seeds can decorate any holiday table, as well as diversify your everyday menu.

• 2 kg of mushrooms;
• 100 g of salt;
• 1 tsp pink or white mustard seeds;
• 2 fir branches;
• 4 things. bay leaf.

How to salt salted mushrooms with a dry ambassador can be found in the step-by-step instructions described below.

In this version, the housewives use not only mustard seeds, but also spruce branches, which will give the appetizer an amazing aroma.

1. At the bottom of an enamelled or wooden container, put one spruce branch and lay out a layer of dried saffron mushrooms with the caps facing down.
2. Then add the mushrooms and sprinkle with mustard seeds, adding 1 bay leaf.
3. Put the whole main product, adding salt, mustard and lavrushka.
4. Cover with a spruce branch, then with a gauze napkin, press down with a lid, placing a small load on it.
5. Take to the basement for 2 weeks, every 3-4 days changing the gauze.
6. Mushrooms can be left in the container in which they were salted, or they can be transferred to sterile jars, filled with brine and covered with lids.

Dry salmon saffron pepper and how to remove excess salt

How to salt salmon with dry salting, adding allspice to surprise their households with a very delicate and fragrant snack?

• 2 kg of mushrooms;
• 100-120 g of salt;
• 15 peas of allspice;
• Leaves of black currant and cherry.

1. After cleaning, in which water is not used, the mushrooms are laid out in layers in an enameled container, where there is already a “pillow” of leaves.
2. Each layer of fruiting bodies is sprinkled with salt and peas of allspice.
3. Each few layers are pressed with your hands and spread the mushrooms further, pouring with a preservative.
4. A layer of leaves is distributed from above, covered with a clean cloth, crushed with a load, taken out to the basement or refrigerated for 7 days. All this time you need to ensure that the top layer of mushrooms is covered with brine, otherwise the workpiece may deteriorate.
5. You can eat such a snack in 20-25 days.

There are situations when mushrooms are slightly salted. How to remove excess salt from mushrooms prepared by dry salting? It turns out that it is very simple: the mushrooms are washed, then soaked in cold water for 2-3 hours. They are laid out on a wire rack or sieve, allowed to drain and then the conceived dish is prepared.