How to cook saffron milk caps - 10 recipes (fried, in sour cream))

It cannot be said that many dishes are prepared from fresh saffron milk caps, but you can serve some interesting things on the table. Soups are prepared from the forest red beauty, fried in a frying pan with potatoes or in sour cream, casseroles, incomparable caviar and other delicious things are made. They also prepare it for the winter. You and I have already salted and pickled saffron milk caps, and I won’t dwell on these recipes in detail; I invite you to get acquainted with them on other pages of the site. Today I am sharing recipes for dishes, and if you prepare them correctly, then when you come from the forest, you can simply and quickly set the table for dinner or a family lunch.

Do you know what saffron milk caps were called in Rus'? They were called the “Grand Duke” because they knew and were able to prepare amazingly delicious everyday dishes for the winter. Previously, in our forests there was such an abundance of red-haired beauty that we supplied even distant France with pickles. Mushrooms were valued no less than the famous local champagne, and were even more expensive.

How to fry saffron milk caps in a frying pan - a simple recipe

If you plan to serve mushrooms with meat or as a side dish, fry them simply, without any special frills.

Compound:

Saffron milk caps – 400 gr.
Lard – 80 gr.
Onion - head.
Salt.

Preparation:

Chop a piece of lard into small cubes and place in a frying pan. When it melts a little, add the diced onion.
Next, send the saffron milk caps cut into pieces. Do not leave the stove, as the dish must be stirred frequently.
After the mushroom juice has evaporated, fry for 10 minutes until the mushrooms are beautifully browned.

A dish of saffron milk caps for the winter: the best caviar recipe

This recipe will preserve a dish of saffron milk caps for the winter. We are talking about mushroom caviar, which will always help out if you need to organize a quick snack or make a filling for pies, pizzas, tartlets, etc.

Ryzhiki (you can take frozen ones) – 1 kg;
Onion – 3 pcs.;
Salt, pepper, vegetable oil;
Vinegar 9% – 1.5 tbsp. l.

Camelina caviar will make the best dishes on your table if prepared correctly.

Peel fresh saffron milk caps, rinse and dry on a kitchen towel. If you take a frozen semi-finished product, then you need to defrost it by placing it on the refrigerator shelf overnight.
Peel the onion, cut into 4 parts and grind through a meat grinder.
Do the same with the mushrooms, and then combine everything together in one frying pan with vegetable oil.
Fry for 10 minutes. over high heat, stirring the mixture every minute.
Then reduce the heat intensity and continue frying for another 20 minutes.
Salt, pepper, add vinegar, cover and simmer for 10 minutes.
Divide the mixture into sterilized jars, close with tight plastic lids and take out to a cool room, allowing the preparation to cool completely.

Ryzhiki fried with potatoes in sour cream (step by step)

A royal dish! I have never eaten anything tastier; it is not for nothing that in Rus' saffron milk caps have always been treated with great reverence. The aroma of the dish will drive you crazy.

Ingredients:

Saffron milk caps – 400 gr.
Onion - head.
Potatoes – 4 pcs.
Sour cream – 2 large spoons.
Butter, butter – 50 gr.
Sunflower oil - for frying.
Salt pepper.

How to cook:

Sort the mushrooms, removing any debris, and rinse thoroughly. Cut into arbitrary pieces.

Chop the onion into small cubes.

Pour sunflower oil into the frying pan and melt a piece of butter. Place the onion shredder and fry.

Place mushroom slices. Continue frying.

Saffron milk caps will not produce much juice, and it will evaporate quickly. Salt the dish and add a little pepper. Roast for approximately 15 minutes.

At the same time, work on the potatoes. Peel it and divide into thin strips.

Add sour cream to the pan, stir the contents. Simmer over low heat for 5-7 minutes.

Place potato strips. Continue frying until the potatoes are cooked. Adjust the taste for salt, turn off the burner.

Preparation for the winter

The warm, productive season flies by quickly, but it is possible to extend the use of your favorite mushrooms into the winter by worrying about mushroom preparations.

Harvesting saffron milk caps

Freeze or dry, marinate or ferment, pickle or fry - saffron milk caps will be good in any form.

Frozen

It is freezing that preserves the fresh taste and aroma and allows you to further fantasize with various mushroom dishes. But to prevent the mushrooms from sticking together into one continuous pile and losing their attractive appearance, they must be frozen unwashed, but peeled. First, freeze in one layer, and only then lay out solids in containers.

Salty

Salting is carried out under pressure and without, cold, hot or dry. In this case, small mushrooms are left whole, and large ones are cut into pieces. Peeled and processed (but not washed) using the dry method, they are placed in layers, caps down, in a vessel at the rate of: for 4 kg of mushrooms - 5 tablespoons of coarse salt and 4 branches of finely chopped dill.

When hot, you will need, in addition to saffron milk caps (2 kg), a head of garlic, dill umbrellas, parsley, aromatic leaves (currant, horseradish, cherry), 3 tablespoons of salt. The mushrooms are first boiled for about 20 minutes, dried and placed on the leaves layer by layer with salt, garlic and parsley under pressure.

Pickled

Only 5 days are needed to obtain delicious pickled saffron milk caps. For 2 kg of peeled mushrooms you need to take:

4 glasses of water;
2 tablespoons salt;
1 tablespoon sugar;
5 tablespoons 30% vinegar;
3 medium bay leaves;
5-10 pieces of allspice and peas.

Mushrooms boiled for 15 minutes in clean water are poured with marinade and boiled for 7 minutes, and vinegar is added at the end.

Marinated mushrooms

Transfer to jars that need to be rolled up or covered with nylon lids. You can replace the vinegar with half a teaspoon of citric acid, add garlic, cumin, coriander or mustard to the marinade.

Pickled

You can prepare pickled saffron milk caps for the whole winter, which look great in appearance and have a rich taste. To do this, for 5 kg of mushrooms take horseradish root, a glass of whey, water, 170 g of salt and 2 tbsp. spoons of sugar, 10 cloves of garlic, currant leaves and dill seeds.

Pickled saffron milk caps

The fruiting bodies are placed raw in containers in layers mixed with the rest of the ingredients, poured with whey and boiled water, and pressure is applied. You can also ferment it with cabbage.

Dried

Dried ones retain all their beneficial properties if the process is performed correctly. The main requirements are not to wash them beforehand, but to clean them well and thoroughly and cut them into pieces.

Dry in a thin layer in the oven, in bundles in the air or in appropriate dryers. Under-dried fruits will be sticky, and over-dried fruits will be brittle and brittle. When drying in open places, 5-7 days are enough.

Ryzhiki fried in sour cream

A classic for preparing delicious mushrooms is saffron milk caps fried with sour cream.

Take:

Mushrooms.
Onion.
Sour cream.
White bread crackers.
Salt, sunflower oil, pepper, dill.

How to fry:

Boil the peeled mushrooms in salted water. After 10 minutes, drain the saffron milk caps in a colander. Wait for the broth to drain.
Place the mushrooms in the pan and start frying.
In a separate frying pan, saute the diced onion. When the onions turn golden, transfer to the mushrooms.
Pepper and add salt to the dish, continue cooking over moderate heat until the saffron milk caps are browned.
Pour in sour cream, throw in crackers. Don't put a lot, add a small handful, they will crunch nicely. Mix well, let fry for a couple of minutes and remove from the stove.

Primary processing of saffron milk caps in the forest and at home

To quickly clean mushrooms at home, the best option would be the primary processing of saffron milk caps in the forest during collection. To do this you need:

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

Pre-treatment of saffron milk caps includes several options. It all depends on what dishes will be prepared from them. Therefore, before mushrooms appear as a snack on the table, they must undergo not only cleaning from contaminants, but also heat treatment.

Subsequent treatment is carried out at home. A step-by-step description will show you how to properly process saffron mushrooms after harvesting:

Mushrooms are sorted out, rotten and wormy ones, if any, are discarded. After cutting, when exposed to air, the mushrooms may slightly change color 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 in one direction, and cut, broken and large specimens should be put in the other.
If primary processing has not been carried out in the forest, then it is necessary to cut off the lower part of the stem and remove the top layer of plates if it is damaged.

How to properly process saffron milk mushrooms further?

Place the mushrooms in a large amount of cold water and mix thoroughly with your hands so that all the sand is removed from the plates. However, we note that if you plan to dry or freeze mushrooms, then washing the fruiting bodies is prohibited. This can greatly affect the further storage of the main product, and it can be completely spoiled.

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

Ryzhiki with potatoes baked in sour cream

Instead of the potatoes suggested in the recipe, you can use cabbage. Then the dish will turn out to be less calorie and suitable for dietary nutrition.

Necessary:

Mushrooms.
Potato.
Flour – 10 gr.
Sour cream – 230 ml.
Dill, parsley, salt, pepper.

How to cook:

Peel the potato tubers and cut into cubes. Boil in a small amount of salted water (the liquid should barely cover the slices).
Sort through the mushrooms, chop as desired, and add to the pan with the potatoes.
Place sour cream in a bowl, add flour, stir, breaking up any lumps.
Pour the sour cream mixture into the pan, add salt and pepper. Stir the contents of the pan thoroughly.
Pour the mixture into the pan and place it on the middle rack of the oven. bake at 180 o C until the dish is golden brown. Decorate with greens.

How to cook saffron milk caps: simple recipes for dishes with mushrooms

Saffron milk caps are mushrooms with a characteristic yellow-orange color and an almost red milky juice when cut. They grow in the spruce and pine forests of vast Russia. Therefore, any mushroom picker should be able to cook saffron milk caps. Dishes made from these mushrooms are rich in flavor and very appetizing in taste.

Harm and benefits of saffron milk caps for the body

These yellow-orange mushrooms are a true natural antibiotic. The medicinal substances contained in them cope with pathogenic microorganisms and even Koch's bacillus. Saffron milk caps contain so many different vitamins and minerals that they can easily surpass any vegetables and fruits in health. The benefits of these mushrooms for the body are due to the fact that they:

They have an anti-inflammatory effect.
Cope with various fungal diseases.
Removes toxins from the body.
Eliminates bloating.
Have a beneficial effect on vision.
Improves intestinal function.

But despite all their beneficial qualities, these mushrooms also carry some harm. They are contraindicated for use for problems such as:

Low stomach acidity.
If the gallbladder is removed.
For problems with constipation.
If you have liver disease.

In addition, with significant overeating of such mushrooms, urine may turn reddish, loss of strength, and constipation. Therefore, everything needs to be done in moderation.

Use in cooking

Saffron milk caps are a universal product. They can be prepared in completely different ways:

Consume raw, after dipping in boiling water for a few seconds.
Fry or stew.
Pickle and salt for the winter.
The combination of mushrooms, vegetables and potatoes is another perfect dish.
Use in various soups. They turn out rich in color and bright aroma.
Use for preparing sauces for meat dishes.
Place inside pies and dumplings.

Mushrooms in their raw form are considered the healthiest, but not everyone will like this natural taste.
Therefore, it is still better to boil them in slightly salted water for no more than 30 minutes. These mushrooms do not require soaking in cold water before cooking. You just need to wash them well. Among lovers of mushroom appetizers, recipes for making salted saffron milk caps are especially popular. They can be salted in two ways: cold and dry. To dry pickle mushrooms, you do not need to wash them under any circumstances. It is enough to remove the dust from the cap and sprinkle them with salt. When harvesting using the cold method, the mushrooms are washed, covered with salt and placed under pressure.

Quick pickling

Ryzhiki can be pickled very quickly; after 1.5 hours they will be ready to eat. To do this, they need to be thoroughly cleaned of dust (do not wash!) with a cloth. Place caps down in a suitable container and sprinkle with salt. One kilogram of the finished product will require no more than 45 grams of salt. After some time, you need to drain the resulting liquid from the workpiece, rinse the stalks and you can serve.

When pickling such mushrooms for the winter, they are also sprinkled with salt and oppression is placed on top. As soon as the product begins to settle, you can add a fresh portion of mushrooms to it, salt well and lower the pressure again.

These mushrooms can already be consumed after a couple of weeks. This is an excellent appetizer to which you can add garlic, onions, and vegetable oil. Salted mushrooms are used as an additional ingredient for various salads and vegetable dishes.

Sunny soup with salted mushrooms

Salted saffron milk caps are perfect for making delicious potato soup. To do this you need to take:

Salted mushrooms - 200 g.
Potatoes - 3 pcs.
Onions - 1 pc.
Milk - 1 liter.
Butter - 40 g.
Spices and herbs to taste.

Wash the mushrooms to remove excess salt and boil. Cut the cooked caps into pieces and place in a clean pan without liquid. Saute the onion separately, add it to the mushrooms, and add finely chopped potatoes. Pour boiled milk over everything and cook until the potatoes are ready. Season with spices. Add oil at the end. Sprinkle with herbs before serving.

Oven-baked saffron milk caps with potatoes

Salted mushrooms also turn out great baked with potatoes. For this dish you need to prepare the following products:

Boiled potatoes - 0.5 kg.
Salted saffron milk caps - 150 g.
Hard cheese - 100 g.
Sour cream - 50 g.
Oil for frying.

Cut the boiled potatoes into slices and fry. It’s not too big to chop the saffron milk caps. Place fried potatoes in a heat-resistant container and chopped salted mushrooms on it. You can do this in several layers. Then sprinkle everything with grated cheese and add sour cream. Bake at 170 degrees, on the bottom shelf for about 20 minutes. The finished dish can be sprinkled with herbs.

Fried mushrooms with onions

Every housewife should be able to fry saffron milk caps, as this dish turns out very tasty and aromatic. You don’t need to make any special efforts to prepare it, and you only need a minimal amount of ingredients: mushrooms and onions. You should not add extra spices and herbs to fried mushrooms, as they themselves are quite aromatic.

Prepared saffron milk caps should be washed and dried well. Cut the hats randomly.

Sauté onion in butter in a frying pan. Then add mushrooms. Fry over low heat until excess liquid evaporates, add salt. The finished dish is best served hot with a side dish.

Delicious snack Let's crunch it

This appetizer is suitable not only for the everyday menu, but also for the holiday table. You can cook saffron milk mushrooms in any batter. This can be a dough based on cheese, beer, mineral water or mayonnaise, breadcrumbs, or just an egg with flour. To make the batter crispy, the liquid added to it must be cold.

A fragrant and unusually tasty appetizer made from saffron milk caps is prepared in onion batter. To do this, grate two large onions, add two or three eggs, a spoonful of mayonnaise and ketchup. Season everything well with salt and pepper. Gently add flour so that the dough is liquid, like pancakes, without lumps. This will be the batter for the mushrooms.

Prepared saffron milk caps need to be boiled for 10 minutes and dried. Be sure to cut off the stems all the way to the cap. Heat oil in a frying pan; there should be enough oil for the mushrooms to float freely. Then dip the forest product in batter and lower it into boiling oil. Fry until golden brown. Place the finished product on a napkin to remove excess fat. This dish goes well with any vegetables.

Red cream soup

A delicious puree soup can be prepared in just 20 minutes from saffron milk caps. To do this, fry the caps of the forest guest with leeks in oil, add finely chopped potatoes. Then pour a little water or mushroom broth into the vegetable mass. Simmer everything until done. Grind the resulting mixture with a blender, add heavy cream and heat slightly. Add salt to taste, let it brew a little and you can pour it into plates, adding a little parsley or dill.

Mushrooms saffron milk baked in the oven with cheese

Take:

Mushrooms – 400 gr.
Cream – 200 ml.
Cheese – 100 gr.
Bulb.
Salt, oil.

Preparation:

Finely chop the mushrooms, do the same with the onions.
First fry the saffron milk caps in a frying pan, then add the onions to them. Cook until nicely browned.
Transfer the roast into a mold or pots. Pour in the cream and sprinkle with grated cheese.
Bake at 200 o C until golden brown crust appears.

Fried saffron milk caps - the best ideas for preparing delicious mushroom dishes

To prepare fried saffron milk caps, you don’t need to know any special secrets; these mushrooms are completely unpretentious in preparation and grow only in clean areas. You can fry not only freshly harvested forest harvest, but also use salted or homemade preparations, diversifying a simple home menu.

How to fry saffron milk caps?

Fried saffron milk caps, the recipes for which are simple and hassle-free, taste very appetizing; they perfectly retain their incomparable forest flavor during any heat treatment. Therefore, during the cooking process, you should not complicate the dish with spice mixtures or highly spicy ingredients.

These mushrooms grow only in coniferous forests, so there is no point in worrying about their harmfulness.
There is no need to clean them; the long stem is cut off during collection, and the sand that has accumulated under the cap is easily washed out under running water.
The most delicious saffron milk caps are fried in butter, and onions will help to better reveal the mushroom flavor; experienced chefs advise not to neglect this advice.
Fried saffron milk caps, the recipe for which contains sour cream or yogurt, always turn out more tender, but they are added after turning off the stove so that the dairy product does not curdle.
The caps of saffron milk caps are dense and have a good shape, so breading them in flour, breadcrumbs and batter is a pleasure. The resulting appetizer has a crispy crust and soft mushroom filling.

How to fry saffron milk mushrooms with onions?

Every mushroom picker should prepare fried saffron milk caps with onions. After washing and peeling the mushrooms, they should be thoroughly dried. The onions are sauteed first to get the maximum amount of aromatic onion juice, which will help reveal the best properties of saffron milk caps. There is no point in adding spices to the dish; it will already be very appetizing.

Sauté onion half rings in oil.
Place randomly cut caps and fry until the liquid evaporates.
Add salt, stir, fry until the mushrooms are ready.
Serve with any side dish while the mushrooms are still hot.

Fried saffron milk caps with potatoes – recipe

To prepare fried saffron milk caps with potatoes, you need to follow only one rule: cook the main ingredients in different frying pans until half cooked. An appropriate addition would be dried dill and chopped green onions, which are sprinkled on the finished dish. The dish is served in the company of salted or pickled vegetables.

saffron milk caps – 500 g;
potatoes – 5-7 pcs.;
butter and vegetable oil;
salt;
onion – 1 pc.;
dried dill – 1 tsp;
green onions - 3-4 feathers.

Heat vegetable oil in one frying pan and fry the potato strips until half cooked.
In a second frying pan, melt the butter, throw in the onion, wait until it becomes transparent, add the chopped caps.
Mix half-ready products in one frying pan, add salt and season with dried dill.
Simmer the fried saffron milk caps under the lid until done.
Before serving, sprinkle with chopped onions.

Roasted saffron milk caps with garlic - recipe

Fried saffron milk caps in a frying pan have a very interesting taste, complemented by the aroma of garlic. Do not overdo it with its use; one clove for 500 g of mushrooms is enough. It is better to cut the clove into slices, so it will release more juice into the dish. Fresh dill and onions are good greens.

saffron milk caps – 500 g;
onion – ½ pcs.;
garlic – 1 clove;
dill – 20 g;
green onions - 4 feathers;
salt, oil.

Sauté a quarter of an onion ring in butter.
Add chopped saffron milk caps and fry until the liquid evaporates.
Add salt, stir, fry until done.
Add chopped garlic, stir. Turn off the fire.
Sprinkle with chopped dill and onion, cover with a lid.
Serve the fried mushrooms with garlic after 5 minutes.

Ryzhiki fried in flour

Roasted saffron milk caps whole in flour are easy and quick to prepare. It is important to prepare the mushrooms immediately: rinse thoroughly, remove twigs, sand, cut off any remaining stems. It is important to dry the caps well using a paper towel. The saffron milk caps are fried until golden brown, resulting in a very tasty quick snack.

mushroom caps – 10 pcs.;
flour for breading;
salt, oil.

Salt the processed and well-dried mushrooms.
Roll generously in flour.
Fry in hot oil until golden brown.
Place on paper towels to absorb excess oil.

How to fry saffron milk caps in batter?

Delicious and very appetizing fried saffron milk caps in batter are very easy to prepare. The dough can be made according to the basic recipe from three ingredients - flour, eggs and butter, or supplemented with yogurt or soda, then you will need more flour, but the result will be crispier. The hats retain their shape well, so this dish is well suited for snacking with strong drinks.

caps of saffron milk caps – 15-20 pcs.;
flour – 4 tbsp. l.;
egg – 1 pc.;
soda – 1/3 cup;
vegetable oil – 1 tbsp. l.;
salt.

Dry the mushrooms well with a towel and add salt.
Make a dough from eggs, water, butter and flour, add salt.
Dip each cap first in flour, then in batter. Fry in oil until golden brown.
Place the caps on a paper towel to absorb excess fat.
Serve the appetizer hot while the crust is crispy.

Ryzhiki fried in sour cream - recipe

Fried saffron milk caps in sour cream are the perfect complement to a simple side dish of cereals, vegetables or pasta. This delicious creamy gravy will transform the most boring and boring menu and add new interesting notes to a simple dish. The best addition would be fresh chopped dill, which should be sprinkled over the roast 5 minutes before serving.

saffron milk caps – 500 g;
onion – 1 pc.;
sour cream – ½ tbsp.;
oil, salt;
dill – 20 g.

Sauté onion half rings in oil, add randomly chopped mushrooms.
Add salt, fry until fully cooked, turn off the heat.
Add sour cream, stir, sprinkle with dill.
Roasted saffron milk caps with sour cream are served as a side dish after 5 minutes.

How to cook fried saffron milk caps with eggs?

Fried saffron milk caps with eggs are a very original solution for a varied morning meal. The dish has a completely unusual taste, is prepared quickly and will appeal to every lover of tasty and original breakfasts. The cheese for this treat should be creamy with a pleasant, unobtrusive flavor.

caps of saffron milk caps – 5-7 pcs.;
onion – ¼ pcs.;
eggs – 3 pcs.;
cheese – 50 g;
salt, oil.

Finely chop the onion and sauté until transparent.
Add chopped mushrooms, fry until tender, add salt.
Whisk the eggs in a bowl, add salt, and pour into the pan with the mushrooms.
Sprinkle with cheese and cover with a lid.
Cook fried saffron milk caps with eggs for 5 minutes.
The dish should be served immediately while it is still fluffy.

How to fry salted mushrooms?

Considering that canned mushrooms are already ready to eat, you won’t need to cook salted fried saffron milk caps for a long time. The ideal dish with preparation is cabbage solyanka with potatoes. Everyone will appreciate this dish, it turns out to be very satisfying and incredibly rich, it is served without a side dish, because it is already quite self-sufficient.

salted saffron milk caps – 1 jar 0.5 l;
white cabbage – 500 g;
potatoes – 3 pcs.;
onion – 1 pc.;
carrots – ½ pcs.;
salt, oil.

Fry the cabbage, add potato strips, stir and add salt.
Fry until half cooked, add chopped onion and grated carrots, stir. Simmer under the lid.
Add salted mushrooms, stir, simmer for 5-7 minutes.
Serve the dish hot, after 15 minutes of infusion.

How to fry frozen saffron milk caps?

You can prepare fried saffron milk mushrooms in any way: with onions, sour cream, in flour or in batter. With the help of frozen hats, you can realize any idea that comes to mind. Considering that mushrooms must be washed and boiled before freezing, they are already suitable for frying; you just need to defrost them and use them for their intended purpose.

frozen saffron milk caps – 200 g;
cheese – 100 g;
flour – 2 tbsp. l.;
egg – 1 pc.;
salt, oil.

Defrost the saffron milk caps and dry with a towel. Add salt.
Roll in flour.
Dip in beaten egg.
Breaded in grated cheese.
Fry until golden brown on both sides.
Serve breaded fried saffron milk caps hot while the crust is crispy.

How to make delicious soup from fresh saffron milk caps

The simplest recipe, but thanks to the addition of pearl barley, the dish will be very satisfying.

You will need:

Fresh mushrooms – 250 gr.
Pearl barley – 2 large spoons.
Bulb.
Butter - a piece.
Pepper, salt, dill.

You can add potatoes if you wish.

How to cook:

Soak the cereal in advance by filling it with cold water. After 1-2 hours, rinse the pearl barley and place it in a saucepan.
Pour in the required amount of water and let it cook.
At the same time, cut the onion into cubes and fry in oil. Add chopped saffron milk caps to the onion. Continue frying together for about 15 minutes.
When the cereal is almost cooked and becomes soft, transfer the frying, stir and add salt to the soup. Cook until the pearl barley is ready.
If you decide to add potatoes, add them together with mushrooms, as they cook quite quickly.
Shortly before the end of cooking, add chopped dill and pepper. Serve with sour cream.

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Camelina salad

Salted white milk mushrooms and saffron milk caps

Bringing of salted white milk mushrooms and saffron milk caps Ingredients: 300 g of salted white milk mushrooms, 200–300 g of salted saffron milk caps, 2–3 onions, 3–4 cloves of garlic, 1 tbsp. l. vegetable oil, 4–5 peas of allspice Rinse large salted mushrooms with cold water, cut into large

One of the most nutritious, easily digestible and aromatic mushrooms, camelina, is loved and in demand on any table; it seems especially tasty if collected with one’s own hands during a long search through the forest thickets.

You can cook saffron milk mushrooms either hot or cold - fry, stew, cook soup, ferment, bake, salt or pickle. The choice of method for preparing mushrooms depends on their quantity and the person’s desire, since saffron milk caps are universal mushrooms.

Cream soup of saffron milk caps

A very tasty first course worthy of inclusion in a restaurant menu.

We take:

Mushrooms.
Leeks, white part.
Heavy cream.
Potato.
Butter.
Salt, dill.

Preparation:

Finely chop the mushroom caps. Melt a piece of butter in a frying pan and add the slices.
Add the chopped white part of the leek. fry together for 5-10 minutes.
Add small cubed potatoes. Splash in some water or mushroom broth. Continue to simmer over low heat until the potatoes and mushrooms are ready (another 10-15 minutes).
Puree the mixture with a blender, pour in the cream. Pour in enough so that the soup is not too thick.
Place on the burner to warm up. Add salt, bring almost to a boil and let it brew a little.

MILESTONES SALTED IN BOTTLES

You can read about tiny saffron milk caps, which are pickled in bottles, in many works of fiction. Here is one such description:

Saffron milk caps, like their companions in young pine forests, never grow alone, but always in flocks and ribbons. And the secret is that the plate will then end up with incredibly small mushrooms. Of course, you would never see such a mushroom in isolation in the grass. But when you cut a string, along with the big ones, the little ones also come under the knife. Where there are a lot of saffron milk caps, in the Nizhny Novgorod or Vyatka forests, they like to pickle saffron milk caps in bottles. The whole point is that only those mushrooms that are able to fit into the narrow neck of the bottle go into pickling. In general, saffron milk caps in northern places, for example, in the Vologda region, are most often salted in birch bark dishes, in large and small containers (V.A. Soloukhin “The Third Hunt”).

These saffron milk caps, the size of a three-kopeck coin, are pickled without any spices. Without dill, garlic and horseradish leaves. Just mushrooms and salt. They are kept in the cold. The taste of mushrooms salted in this way may be disappointing at first. But wait a few months, and the tart aroma of the autumn forest will appear.

Pickled saffron milk caps are also very tasty. They don’t need a lot of table vinegar, but it’s better to add more sugar and spices (cloves, allspice, bay leaf, cinnamon). Mushrooms are cooked for a very short time, 5 - 10 minutes.

Salted mushroom soup - a simple recipe

Ready-made salted mushrooms can become the basis for preparing a delicious first course.

Required:

Salted saffron milk caps – 200 gr.
Milk - liter.
Potatoes – 3 tubers.
Onion.
Butter – 40 gr.
Seasonings and herbs to taste, salt.

How to cook:

Wash the mushrooms; if they are too salty, soak them, removing excess salt. Finely chop and place in a saucepan.
Chop the onion and fry in a frying pan until translucent. Peel the potato tubers and cut into soup strips.
Pour milk over the mushrooms, let it boil, and add the potato slices.
Cook over low heat until the potatoes are done.
Place the fried onions into the pan and season with your favorite spices. Taste the soup for salt and add salt if necessary. Greens are added directly to the plate.

How to process saffron milk caps for freezing: proper cleansing

There is another way to process saffron milk caps - before freezing. It should be remembered that if we are talking about freezing, then they are not washed, but cleaned in the same way as before dry salting.

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

The surface of the caps is wiped with a damp kitchen napkin, sponge or toothbrush.
Cut off the tips of the legs and distribute them on a special tray, sprinkling them a little with non-iodized salt.
Then they put it in the freezer for 3-4 hours and turn on the equipment at the lowest possible temperature.
Take them out, pour the mushrooms into plastic bags, squeeze out the air and put them back in the freezer.

Frozen saffron milk caps can be used to make any delicious dishes, including soups and sauces.

Red caps in batter

Remember the slogan: “don’t be sad - crunch.” The dish will be appreciated by lovers of crispy snacks. You can make any batter - with beer, with cheese or with water. I suggest making onion.

We take:

Onion – 2 heads.
Eggs - a couple.
Mayonnaise - spoon.
Ketchup - spoon.
Flour.
Saffron milk caps.
Salt, oil.

How to do:

Mix eggs, ketchup, mayonnaise in a bowl.
Grate the onions on a fine grater and add to the mixture. Mix well. Season with salt and pepper.
Add flour, determine the amount yourself. The batter should be liquid, like pancake batter.
Boil the mushroom caps (10 minutes is enough). Drain the broth and thoroughly dry the preparations.
Pour oil into a frying pan and heat it well. Dip the caps in the batter and place in the oil. Fry until golden brown. Place the finished dish on paper napkins to drain excess oil.

What is the best way to process saffron milk caps for frying?

What is the best way to process saffron milk caps for frying so that nothing affects the gastronomic qualities of the fruiting bodies? Even before frying, the saffron milk caps are cleaned and washed in the same way as before salting. However, some housewives prefer to do without using water when processing mushrooms, using dry cleaning. They believe that then more aroma and taste will be preserved in the fruiting bodies.

If saffron milk caps are treated with water, then after washing they are laid out on racks so that all the liquid drains off.
Then cut into pieces and place in a dry, hot frying pan.
Fry over medium heat until the liquid evaporates, and then add vegetable oil, continuing to fry the fruiting bodies until golden brown.
If the saffron milk caps were peeled dry, then immediately after cutting they can be fried in oil.

Processing saffron milk caps for storage by pickling

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

Boil the prepared mushrooms in boiling water for 10 minutes.
The water is drained, filled with new water and salt, sugar, spices and herbs are added, including the selected preservative.
Boil in the marinade for 20 minutes, distribute into sterilized glass jars and close with tight nylon lids.
With the cold method, separately boiled mushrooms are placed in jars and poured with boiling marinade.