How long to cook saffron milk caps until tender?

Ryzhiki fried in sour cream

Products Ryzhiki - 500 grams, Sour cream - 150 grams, Onion - 1 head, White croutons - 3 heaped tablespoons, Dill, salt and pepper - to taste.

How to fry1. Peel the saffron mushrooms, rinse, cook in salted water for about 10 minutes, dry and chop. 2. Place the mushroom pieces in a hot frying pan, sprinkled with oil, pepper, add fried onions, fry over medium heat for 5-7 minutes until golden brown. 3. Add sour cream to the saffron milk caps, sprinkle breadcrumbs on top, stir and turn off the heat. 4. Before serving, sprinkle with dill.

There are two approaches to preparing saffron milk caps in marinades. The fundamental difference between them is that in one case, the prepared mushrooms are placed in containers and poured with hot marinade, cooked separately, and in the other, the mushrooms are boiled in the marinade mixture and put into jars with it. The choice of method is largely determined by the preferences of the housewife.

In the basic version, nothing is required for the preparation except the mushrooms themselves, water, salt and acid (usually acetic; citric is rarely used). Ryzhiki prepared according to this recipe fully retain their specific “forest” taste and aroma. They are best served seasoned with vegetable oil with the addition of onions, cut into thin half rings.

In addition, every family has favorite recipes for pickling mushrooms with sets of spices, hot and spicy additives and other ingredients that have been formed over the years. Most often, black and allspice peas, clove buds, bay leaves, garlic, dill umbrellas and horseradish root are put into saffron milk caps. Many housewives add sugar to the marinade, which, according to experts, makes the taste of mushrooms more delicate.

From 1 kilogram of fresh saffron milk caps after all stages of processing, as a rule, approximately 1.5-2 liters of preparations are obtained (depending on the density of the mushrooms).

The taste of the preparation can be changed, making it less sour by reducing the amount of vinegar, or you can select the most pleasant combination of pungency and spiciness by adding certain seasonings to the marinade.

Ingredients:

boiled saffron milk caps – 1 kg;
water – 1 l;
rock salt – 1.5-2 tbsp. l.;
sugar – 2 tbsp. l.;
acetic acid (essence 70%) – 1-2 tsp;
black and allspice pepper – 8-12 peas each;
cloves – 6-8 pcs.;
bay leaf – 2-3 pcs.;
garlic - 2-3 cloves in each jar;
herbs (currant or cherry leaves, dill umbrellas, pieces of horseradish root, tarragon sprigs) - all or part of your choice (to taste).

Spicy herbs are distributed evenly among the jars. If desired, you can add a piece of fresh hot pepper to each container.

Preparation:

Place cloves of garlic and any set of herbs mixed with boiled saffron milk caps into sterilized jars. Do not place very tightly, filling the jars up to the shoulders.
Bring water to a boil, add salt, sugar, dry spices. Boil for 3-4 minutes, add vinegar and remove from heat.
Fill the filled jars with marinade to the top, place in a water bath, and pasteurize. Processing time for 0.5 l cans is 10 minutes, for liter cans – 15 minutes.
Seal the jars with hot lids, turn over, wrap and leave until cool.

The product keeps well at room temperature for a year.

With this preparation, the “natural” taste of saffron milk caps is preserved as much as possible.

Ingredients:

saffron milk caps prepared from 1 kg fresh;
water – 1 l;
rock salt – 1.5 tbsp. l.;
acetic acid (70%) – 0.5-0.7 tbsp. l.;
black pepper and allspice peas – 3-5 pcs.;
cloves – 2-3 pcs.

Preparation:

Pour water into a saucepan, add salt, peppercorns and cloves, bring to a boil.
Add prepared saffron milk caps (boiled and washed), cook after boiling for about 10 minutes, pour in vinegar and remove from heat.
Divide the hot mushrooms and marinade evenly into sterilized jars (up to the shoulders), fill to the top with the remaining liquid.
Pasteurize in a water bath (time indicated in the previous recipe).
Roll up the hot lids, turn the jars over and leave until cool.

The most interesting way to serve this appetizer is with a lot of garlic, cut into thin petals. You can store the marinade in a cool place in your apartment.

The beauty of this preparation lies in the combination of the flavors of saffron milk caps and garlic with the “classic” aroma of sunflower oil. This is a great snack for everyday and holiday table.

Ingredients:

prepared saffron milk caps – 0.7 kg;
water – 600 ml;
rock salt – 1-1.5 tbsp. l.;
sugar – 1 tbsp. l.;
table vinegar, 9% – 50-70 ml;
allspice/cloves – 7-8 pcs./3-4 pcs.;
sunflower oil “with flavor” – 1-2 tbsp. l. into each jar;
garlic - 2-3 cloves in each jar.

Preparation:

Finely chop the garlic (it is better not to use a press) and mix with the prepared mushrooms.
Sterilize jars. Pour 1-2 tablespoons of oil into the bottom of each container. Divide the mixture of saffron milk caps and garlic into jars.
Boil water with sugar, salt and spices. Add vinegar before removing from heat.
Fill the jars with marinade to the top. Pasteurize in a water bath, seal, turn over onto lids and wrap until cool.

It is better to store jars for no more than 7-8 months, preferably in a cool place.

It is not known whether the British actually prepare such a dish, but the taste of the marinade is very interesting and piquant.

Ingredients:

prepared saffron milk caps – 0.5-0.6 kg;
olive oil – 100 ml;
dry red wine – 100 ml;
salt (you can use sea salt or iodized salt) – 1 tsp;
sugar – 1 tsp;
Dijon/grain mustard – 0.5-1 tsp;
onion – 1 pc.;
chopped parsley - 2-3 tbsp. l.

Preparation:

Cut the boiled and washed saffron milk caps into strips, and cut a small onion into thin half rings.
Mix butter, wine, salt and sugar in a saucepan, bring to a boil, put mushrooms in it and boil for 7-10 minutes.
Remove the mixture from the heat, cool slightly, add mustard, parsley and onion, mix well.
Place the mixture into small sterilized jars, close with lids (do not seal), cool and place in the refrigerator.

The dish is considered ready 3-4 hours after cooling. It is not suitable for long-term storage, but undoubtedly can decorate any meal.

If you are lucky enough to have young and beautiful saffron milk caps, take the chance to fully enjoy the taste of amazing mushrooms without wasting time on preparation. To do this, you just need to read about how to pickle saffron milk mushrooms quickly and easily. It is necessary to thoroughly clean them of dirt, rinse them and place them caps down on a flat dish. All that remains is to salt the mushrooms and leave for an hour and a half. The original snack with a slightly bitter taste is ready.

- 1 kg of mushrooms;

— 2/3 cup of purified water;

- a teaspoon of salt;

- citric acid (about 1/5 tsp);

- a few peas of allspice.

Compound:

saffron milk caps – 1 kg;
sour cream – 0.2 kg;
onion – 0.2 kg;
vegetable or melted butter – 60–80 ml;
salt, seasonings - to taste.

Cooking method:

Wash the saffron milk caps and cut into small pieces.
Cut the onion into cubes.
Fry the saffron milk caps in oil for 10 minutes.
Add the onion and fry the mushrooms with it for another 10 minutes.
Season with salt and pepper and cover the pan with a lid. Simmer mushrooms in sour cream for 15–20 minutes.

Ryzhiki, fried according to this recipe, can be used as a sauce for potatoes, buckwheat porridge, and pasta.

Composition (per 1 l):

saffron milk caps – 1 kg;
vegetable oil – 0.2 l;
salt – 5 g.

Boil the prepared (washed and chopped) saffron milk caps for 15 minutes.
Heat the oil in a deep frying pan with a thick bottom.
Place the saffron milk caps in the oil and fry them for 30 minutes. Add salt 5 minutes before readiness.
Place the mushrooms in sterilized jars and cover with the oil in which they were fried. Close with nylon lids and store in a cool place after cooling.

We invite you to familiarize yourself with saffron milk mushrooms - photos and descriptions of how to distinguish false saffron milk caps from real ones

Cooking fried saffron milk caps: the most delicious recipes

Cooked in any form, gourmets like them - salted, pickled, stewed, and, of course, fried. If you are interested in how to cook fried saffron milk caps that have unique taste properties, be sure to check out the recipes.

Recipe for making fried saffron milk caps for the winter

These forest mushrooms, which have amazing taste and aromatic properties, are ideal for preparing a variety of preparations for the winter. Moreover, in addition to the usual pickling and salting, you can successfully prepare fried saffron milk caps for the winter - they will become an excellent snack and table decoration.

Normal way

Let's look at a simple and accessible recipe for frying saffron milk caps. Before you start frying, the collected mushrooms must be properly processed. To do this, you need to rinse them thoroughly and clean them of any remaining forest debris, and then wait until they dry or blot them with a kitchen towel.

Mushrooms are prepared as follows:

They should be fried in a fairly deep frying pan with thick walls. At its bottom you need to melt vegetable oil or animal fat - depending on your preferences.
Next, you need to carefully lay out the mushrooms so that they literally float in hot fat and, covering the pan with a lid, fry for 30 minutes.
Then remove the lid, salt the mushrooms to taste and continue the frying process until all excess liquid has completely evaporated - this will take about 15 minutes.

If you are wondering how long to fry saffron milk caps, keep in mind that on average it takes approximately 45-50 minutes.

Now you need to prepare jars - preferably half a liter in volume. They must be thoroughly washed in warm water with the addition of baking soda, and then sterilized and dried. A similar procedure must be carried out with lids for jars.

Now you need to use a spoon to carefully place the hot fried mushrooms into the jars.

The jars should not be filled too tightly - between the mushrooms, as well as at the very top, there must be enough space for filling, the role of which is given to the melted butter in which the saffron milk caps were fried in a frying pan.

If the amount of oil for pouring is not enough, you will need to melt an additional portion of fat in a frying pan with the addition of salt to taste. You need to pour the fat into the jars so that it is approximately 2 cm higher than the level of the mushrooms. After this, you can roll up the saffron milk caps in jars and place them in a cool place.

Bulgarian version

An interesting variation in preparing mushroom preparation for the winter is Bulgarian saffron milk caps. In this case, add 1-2 teaspoons of vinegar to each jar, as well as garlic and finely chopped fresh herbs.

This recipe for fried saffron milk caps is simple. Mushrooms are fried in hot oil, after which they are immediately placed in jars in several layers.

Then they need to be filled with a mixture of heated oil and vinegar, and the jars must be carefully rolled up.

This preparation is very convenient - in winter, you just need to heat the contents of the jar in a frying pan and please your household and guests with an amazing forest delicacy.

Do you need to boil saffron milk caps before frying them?

Many housewives are interested in whether it is necessary to boil saffron milk caps before frying, how this is done correctly and how long this procedure takes.

Indeed, it is best to boil the mushrooms before frying - this will give them a more pleasant and delicate taste.

When starting to boil, the mushrooms must be thoroughly sorted, washed and cleaned so that not a single blemish remains on them.

Let's consider how to cook saffron milk caps before frying and how much so that they reach the required condition:

Thoroughly peeled, washed and dried mushrooms should be placed carefully, so as not to accidentally damage them, on the bottom of a pan or basin previously filled with cold water.
Rinse the mushrooms again, and then drain this water and pour in new water.
Now put the bowl with mushrooms on the fire, bring to a boil and then boil. How long to cook? 15-20 minutes is enough.

As a result of this simple procedure, saffron milk caps will acquire a truly delicate and refined taste. After preliminary boiling, you can proceed to the next stage - preparing fried, salted or pickled saffron milk caps.

Recipe for fried saffron milk caps with onions

Let's look at other successful recipes for making fried saffron milk caps that are easy to master. One of the simplest and most affordable options is saffron milk caps fried with onions. It turns out very tasty and nutritious.

Before frying saffron milk caps with onions, you need to prepare the following ingredients:

600 g saffron milk caps;
2-3 medium-sized onions;
vegetable oil;
ground black pepper;
salt.

Additionally, you can use other spices, depending on individual preferences.

Cooking process:

Carefully selected fruits must be peeled, washed, and then doused with boiling water.
After that, cut them into cubes of approximately the same size and place them in a frying pan.
When the mushrooms release their juice and this juice has completely evaporated, you should add a small amount of vegetable oil to the frying pan. Now you need to fry the saffron milk caps until they acquire a light blush.
Next, take the onions, peel and wash them, and then also cut into cubes.
After adding chopped onions to the mushrooms, you need to continue the frying process until they turn golden.
Finally, add a little salt and serve the dish.

Fried mushrooms with potatoes

No less interesting is the recipe for fried saffron milk caps with potatoes. To get started, make sure you have the following ingredients:

600-700 g saffron milk caps;
450 g potatoes;
2 medium onions;
salt;
ground black pepper;
sunflower oil.

Prepare the mushrooms - carefully sort them, clean them of any remaining debris and wipe them with a soft cloth. In case of significant contamination, it is recommended to place the saffron milk caps in a colander and rinse under running water, and then wait until the water has completely drained.

How to fry correctly:

Place a frying pan with a small amount of sunflower oil on the fire to warm up, and in the meantime, carefully cut the dried mushrooms into slices of the same medium size.
Place the chopped saffron milk caps in a frying pan and fry until there is no liquid left - all this time you need to constantly stir the mushrooms.
Now peel the onions, chop them with a knife, and then add them to the frying pan with the mushrooms.
After thoroughly mixing all this together, you need to continue the frying process until the onions are half cooked.
After this, prepare the potatoes - peel them, wash them, dry them, and then cut them into equal cubes and add them to the frying pan with the rest of the ingredients. Then you need to mix everything thoroughly and fry until the potatoes are completely cooked.
About five minutes before the end of the cooking process, fried saffron milk caps with potatoes should be lightly peppered and salted, and then mixed again with all the tasty ingredients.

When this delicious dish is completely prepared, it can be placed on suitable plates, garnished with fresh aromatic herbs and served.

If you are interested in how to fry saffron milk caps with potatoes, you can use both fresh and frozen mushrooms. To give them a delicate, pleasant taste, it is recommended to use butter instead of sunflower oil during the frying process. Magnificent Provencal herbs can add a unique aroma to the finished dish - they should be added a few minutes before the end of cooking.

Recipe for fried saffron milk caps with sour cream

One of the most famous ancient recipes that allows you to experience the unique taste of these sunny forest mushrooms is fried saffron milk caps with sour cream. To implement this wonderful culinary idea, you will need the following ingredients:

500 g of fresh saffron milk caps;
200 ml sunflower oil;
500 ml fat sour cream;
2-3 pcs. medium-sized onions;
200 g parsley or dill;
salt, ground black pepper and other spices - to taste.

Carefully place the washed, peeled and dried mushrooms in a preheated frying pan and fry in oil over low heat.

In another frying pan, you need to simmer the pre-chopped onions, and then add them to the mushrooms.

Continue the cooking process for approximately 40-50 minutes, then add sour cream and cook for another 10-15 minutes. Before serving, do not forget to season the finished dish with aromatic herbs.

Fried saffron milk caps with potatoes in sour cream are even more nutritious. The process of their preparation is as follows:

First, pre-prepared (preferably boiled) mushrooms are fried in a frying pan. When all the liquid has evaporated, add the onion.

As soon as it becomes translucent, add potatoes, cut in any way you prefer - slices, cubes, rings.

15 minutes before the end of cooking, sour cream is added and all ingredients are thoroughly mixed together. Seasoned with fragrant spices and decorated with herbs, the dish can be served.

Source: https://gribnoj.ru/o-ryzhikah/kak-prigotovit-zharenye-ryzhiki-s-lukom-i-kartoshkoj.html

How to cook

Peel the mushrooms: peel the saffron milk caps, rinse in cold water. Separate the caps from the legs (we will fry both the caps and the legs). Cut large caps into pieces the size of a small saffron milk cap.
Dry the mushrooms: place the mushrooms in a dry frying pan (without oil), heat over medium heat. The juice will be released, let the mushrooms simmer until the juice evaporates.
Fry with oil: as soon as almost all the juice has evaporated, add oil. Add salt. Stir and fry the saffron milk caps in oil for another 5 minutes.

When serving, sprinkle with herbs (dill, parsley, basil, cilantro, whatever you have) or green onions. You can add finely chopped garlic to the saffron milk caps.

Recipe for freezing caviar from saffron mushrooms for the winter

Among the recipes for preparing saffron mushrooms by freezing for the winter, there is also an option with mushroom caviar. It is very convenient to process the product in this way, because you will always have the original filling for dough products on hand: pizzas, tartlets, pancakes, pies, pies, pies, etc.

Saffron milk caps – 2 kg;
Onions – 3 large pieces;
Carrots – 2 large pieces;
Salt and pepper;
Vegetable oil;
Containers or plastic bags for storing caviar.

Freezing saffron milk caps for the winter in the form of caviar proceeds as follows:

We pass the peeled fruiting bodies through a meat grinder and place them in a separate bowl.
Peel the onion and grind it using a meat grinder.
We carry out the same procedure with carrots.
Place the carrots and onions in a separate frying pan and fry in vegetable oil until soft.
Then add the mushroom mixture to the pan and continue frying over medium heat for 10 minutes.
Season with salt and pepper to taste, fry for another 10 minutes and leave to cool.
Divide the cooled caviar into portions and distribute into containers.
We send the workpiece to the freezer until required.

How to cook saffron milk caps for pickling

Products Saffron milk caps - 1 kilogram Salt - 1.5 tablespoons Vinegar - 0.5 teaspoons Water - 100 milliliters Bay leaf - 2 pieces Pepper (black peas) - 10-15 peas Garlic - 3 cloves Vegetable oil - 200 grams Fresh dill - one sprig (you can take dry herbs)

How to cook pickled saffron milk mushrooms1. Place all ingredients (except oil) and peeled, washed mushrooms in a saucepan in layers. 2. Place the pan with food on low heat. 3. After the water boils, boil for another thirty minutes. 4. When the mushrooms are boiled, they need to be shaken periodically, but should not be stirred with a spoon so that they do not break or crumble.

In this case, they will lose their appearance. 5. Place the still hot mushrooms along with the brine into sterilized jars. 6. After 20-30 minutes, add brine and add a little vegetable oil on top. 7. Roll up the jars with iron lids. The product can be stored in jars for a whole year without refrigeration.

How to cook saffron milk caps for pickling

Products Ryzhiki - 1 kilogram Garlic - 2 cloves Dill - half a bunch Salt - 2 tablespoons Black peppercorns - 10 peas Bay leaf - 2 leaves

How to pickle saffron milk caps1. Peel, wash the saffron milk caps, place in a saucepan, add cold water and cook for 5 minutes after boiling, skimming off the foam. 2. Place the boiled mushrooms in a colander and let the water drain. 3. Place them in a bowl, sprinkling each mushroom layer with salt, spices and garlic petals. 4. Cover the filled jar with a cloth, put a weight on top, put it in the refrigerator, and salt it at a temperature of 0 to 7 degrees. 5.

How to choose and collect

When going on a “quiet hunt” for saffron milk caps, you should expect that you will most likely not be able to collect a full basket of dietary product. These mushrooms are found quite rarely and in small groups. Very young specimens that have not yet been devoured by worms are considered especially valuable. Saffron milk caps love shaded places and are most often found in young spruce and pine forests, in dimly lit meadows and forest edges. By collecting saffron milk mushrooms (we will tell you how to cook them below), you can surprise your loved ones with healthy and tasty dishes.

The saffron milk cap can have either an orange color, which lives up to its name, or a blue-green color. However, in any case, red milky juice is visible on the cut of the mushroom, allowing an inexperienced mushroom picker to orient himself in the correctness of his find. You can collect saffron milk caps from the last days of July until the first frost. At the same time, mushrooms are good at camouflaging themselves, and in order to notice the tasty saffron milk cap, you should bend over well.

We invite you to familiarize yourself with the knotweed: beneficial properties and possible contraindications

Answers to common questions

Even the most experienced mushroom pickers still have questions about their storage and preparation. The most common ones are presented below.

In order to prevent the saffron milk caps from spoiling for as long as possible, after processing they are boiled in salted water with a pinch of citric acid. Next, allow all the water to drain and store in the refrigerator for up to three days.

Despite the fact that saffron milk caps are slightly bitter, their bitterness is soft and piquant and does not require disposal. Therefore, it is not at all necessary to soak them, except for large aging specimens. When pickling, they are used in their own juice, which does not have an unpleasant bitterness. Moreover, prolonged exposure to water can result in loss of appearance and individual aroma.

Modern multicookers are an excellent alternative to frying pans, ovens, steamers and saucepans. They allow you to prepare healthier and tastier dishes, including from any mushrooms, minimizing the use of fats and, accordingly, eliminating carcinogenic substances from the prepared food. In multicookers you can fry, stew and bake them, but this will take a little more time.

Ryzhiki, having their own natural unique aroma, do not need additional spices during cooking. To prepare them, all you need is a pinch of sea salt and ground white pepper, which is distinguished by its mild effect. To emphasize and enhance this smell, you should add onion, dill and allspice in very small quantities.

The king mushroom with its cheerful sunny color is good in any type of preparation; it caresses the eye, amazes with its taste, and attracts with its smell. Peaceful, healthy summer-autumn mushroom hunting can provide any family with all sorts of tasty, healthy and nutritious dishes throughout the winter.

Camelina mushrooms, distinguished by their bright and juicy sunny-orange color, are one of the most delicious mushrooms in the world, therefore they rightly occupy an honorable place along with porcini mushrooms and milk mushrooms. These fruits can be collected from the end of July until the first frost. Cooked in any form, gourmets like them - salted, pickled, stewed, and, of course, fried. If you are interested in how to cook fried saffron milk caps that have unique taste properties, be sure to check out the recipes.

How to cook saffron milk caps for salad

Products Chicken eggs - 3 pieces Chicken breast fillet - 350 grams White bread - 1-2 pieces Mayonnaise - 200-250 grams Vegetable oil - 40 grams (for frying) Pickled saffron milk caps - 200 - 300 grams

How to prepare a salad with saffron milk caps1. Boil chicken breast fillet in salted water and cut into 0.5-0.8 centimeter cubes. 2. Hard-boil eggs for 10 minutes. 3. Fry chicken meat in a frying pan, pre-greased with vegetable oil. 4. Cut the white bread into cubes, 1 centimeter sides. 5.

In the same frying pan, fry the pieces of white bread until golden brown. 6. Peel the eggs and finely chop them by hand (you can use a special egg cutter). 7. Mix saffron milk caps, fillet, white bread croutons and eggs in a salad bowl. 8. Add mayonnaise to the salad with saffron milk caps and mix well.

Ryzhiki are incredibly tasty and aromatic mushrooms. They are eaten boiled, stewed, fried and pickled. Many chefs have their own signature recipes for preparing saffron milk caps, but the mushrooms must first be boiled. We invite all lovers of this type of mushroom to discuss how much to cook saffron milk caps.

Name:	Saffron milk caps
Type:	Edible

Ryzhiki are very beautiful and interesting mushrooms that are difficult to confuse with any others, especially since they do not have inedible “doubles”. At the break, they secrete a milky juice of a reddish or orange hue, depending on the variety. This is one of its distinctive characteristics.

Do you need to boil saffron milk caps before frying them?

Many housewives are interested in whether it is necessary to boil saffron milk caps before frying, how this is done correctly and how long this procedure takes.

Indeed, it is best to boil the mushrooms before frying - this will give them a more pleasant and delicate taste.

When starting to boil, the mushrooms must be thoroughly sorted, washed and cleaned so that not a single blemish remains on them.

Let's consider how to cook saffron milk caps before frying and how much so that they reach the required condition:

Thoroughly peeled, washed and dried mushrooms should be placed carefully, so as not to accidentally damage them, on the bottom of a pan or basin previously filled with cold water.
Rinse the mushrooms again, and then drain this water and pour in new water.
Now put the bowl with mushrooms on the fire, bring to a boil and then boil. How long to cook? 15-20 minutes is enough.

Is it possible to cook saffron milk caps with other mushrooms?

It is in the autumn that you can collect a whole basket of saffron milk caps. You can pickle them, freeze them, or dry them. And from a small amount of fresh mushrooms we suggest preparing a delicious treat - saffron milk caps stewed in sour cream. No one can resist such aromatic yummy, you just have to try it.

Ingredients:

fresh saffron milk caps – 500-600 g;
ground allspice - one pinch;
salt;
laurel leaves - one or two pieces;
filtered water;
sour cream with a fat concentration of 20% - 120 ml;
onion - one head;
fresh dill - several sprigs;
refined vegetable oil – 100 ml.

Preparation:

First, let's sort out the saffron milk caps. We immediately discard spoiled or rotten fruits. We thoroughly clean the rest and rinse thoroughly.
Immediately prepare the remaining ingredients. By the way, saffron milk caps will acquire a completely different taste if they are fried in butter.
After processing, transfer the saffron milk caps into a saucepan and fill with filtered water.
Bring the liquid to a boil, remove the foam with a slotted spoon.
Reduce heat and set aside for 20 minutes.
After the allotted time has passed, transfer the boiled saffron milk caps to a colander. Rinse them thoroughly again and leave them for a while to drain excess moisture.
Then cut the mushrooms into strips.
Chop the peeled onion into small cubes.
Heat refined vegetable or butter in a frying pan.
First, lay out the chopped onion and saute it until it becomes soft and acquires a light golden hue.
Then add chopped boiled saffron milk caps. Mix everything well and continue frying for another 3-5 minutes.
At the very end, we season the mushrooms with salt, ground allspice and sour cream at room temperature.
Stir thoroughly, simmer for just a couple of minutes and set aside from the stove.
The dish turns out aromatic. It can be added to a side dish or served as a stand-alone treat.

Sometimes from the forest you can bring a bountiful harvest of a wide variety of mushrooms, including saffron milk caps.

Since the latter do not require any special conditions for heat treatment, they can be cooked in one common pan along with all the mushrooms.

During cooking, they should not be combined only with conditionally edible mushrooms, which are boiled to remove bitterness, for example, with milk mushrooms, with rows, with volnushki, with talkers and others. Because the bitterness during boiling can transfer to saffron milk caps.

The cooking time for saffron milk caps is not particularly important. If you have to cook them before marinating, then frying or freezing, then it is enough to leave them in the pan after boiling water for 10 minutes.

If saffron milk caps are boiled to prepare some kind of dish from them in the future, then you can keep them in boiling water longer, around 15-25 minutes. If the mushrooms were collected in a questionable place, and there is a chance that they will even taste bitter, although this happens very rarely, then it is better to increase the cooking time.

Attention! Without any fear, they can be combined with any representatives of tubular mushrooms: porcini mushrooms, boletus mushrooms, moss mushrooms, aspen mushrooms, boletus mushrooms, as well as chanterelles, russula, honey mushrooms.

Salted saffron milk caps

One of the traditional recipes for pickling saffron mushrooms is accessible even to a novice cook. Gifts of the forest prepared in this way will be a real gift for a gourmet. Mushrooms, cleaned of dirt and washed with running water, must be poured with water and boiled for 5 minutes after boiling. Any foam that forms should be skimmed off at all times.

Let the saffron milk caps drain in a colander and place in a container (bowl, tub, cup), sprinkling each layer with allspice (10 pcs.), bay leaf (2 pcs.), chopped garlic (3 cloves), dill (bunch) and salt ( at the rate of 4 teaspoons of salt per kilogram of saffron milk caps). Press the mushrooms with pressure and place them in the refrigerator for 45 days.

How to cook saffron milk caps for the winter: freezing raw mushrooms

In order to carry out high-quality freezing of saffron milk mushrooms in their raw form for the winter, it is necessary to pay special attention to their cleaning. There is no need to soak fruit bodies before freezing; this may adversely affect the final product. Housewives often completely eliminate contact of saffron milk caps with water by dry cleaning. However, if the fruiting bodies are significantly contaminated, it is better to rinse them in water for 2-3 minutes.

Saffron milk caps in any quantity;
Containers for storing the finished product;
Tray;
Cleaning supplies – knife, kitchen sponge or toothbrush.

How to freeze raw saffron milk caps for the winter? I must say that this process is considered one of the most popular, since in the shortest possible time you can prepare a large number of your favorite mushrooms.

After sorting, the saffron milk caps must be cleaned of adhering debris and other dirt. To do this, you can use a dry kitchen sponge or an old toothbrush.
Each mushroom cap, as well as the plates, must be thoroughly wiped.
Use a knife to remove minor damage and hardened parts of the legs.
You can rinse the saffron milk caps in cool water, or you can leave them dry.
Place caps down on a tray and place in the freezer, setting the temperature as low as possible for several hours.
Then remove the mushrooms and distribute them into plastic containers.
Return to the freezer for storage at standard temperature.
It should be remembered that fruiting bodies should be frozen in portions so that one serving is enough to prepare one dish. Repeated freezing for such a product is strictly prohibited.

How to store the finished product

The room in which the saffron mushrooms will be located (pickling recipes are presented above) should be dark, cool and well ventilated. The best temperature is 5-6 degrees. At lower values, the mushrooms will freeze, and in a warm environment, saffron milk caps may sour and lose their unique taste.

It is worth periodically ensuring that the brine completely covers the mushrooms. When it evaporates, you need to add boiled chilled water to the bowl with the addition of a small amount of salt. If mold appears, you can remove it using gauze soaked in hot salt water. Camelina mushrooms (we discuss how to prepare these gifts of the forest in the article) turn out dense and tasty.

Camelina mushrooms (we will describe how to prepare them in another way below) differ from others in that they are even better absorbed by the body thanks to lactic acid. Specimens with a cap no more than 5 cm in diameter are suitable for cooking. Peeled and washed saffron milk caps are doused with boiling water, allowed to drain and placed in glass jars, sprinkled with salt and added filling.

The latter is made from water boiled and cooled to forty degrees (one liter is needed), a tablespoon of sour milk, fifteen grams of sugar and thirty grams of salt. Water is calculated in such a way as to completely cover the product. A load is placed on top. The mushrooms are sent to a dark, cool place for ripening for two to three weeks. Bon appetit!

How to prepare saffron milk caps for freezing

The brought harvest is scattered on a flat surface for sorting. Fruiting bodies are selected by size. The result of freezing raw mushrooms will be more productive if you use small and medium-sized specimens. The fruiting bodies will remain intact and fit more compactly into the freezer. It is better to fry large mushrooms. After sorting, the raw materials are processed:

Clean the lower part of the leg from fragments of mycelium and soil.
Cut about 2 cm.
The entire leg is not treated, only damaged areas are removed.
Remove the protective film from the cap; young specimens can leave it on.
Soak the product in water with the addition of citric acid and salt for several minutes so that the earth and sand remaining during cleaning settle, and the insects and their larvae leave the fruiting body.
Remove from the water and wash with a brush or sponge.
Wash thoroughly again under running water.
Lay out on a napkin to dry.

The mushrooms are ready, further processing of the saffron milk caps is carried out according to the chosen recipe for preparing for the winter, then you will need a bookmark for freezing.

What can you do with boiled saffron milk caps?

Boiled saffron milk caps in themselves are already a ready-made dish that you can enjoy by seasoning it with sour cream or mayonnaise and adding it to some side dish or simply eating them with bread.

They can be easily pickled by adding vinegar, citric acid and spices.

Many people prefer to boil saffron milk caps for subsequent frying with the addition of potatoes, other various vegetables or cereals. In this case, they become more tender in consistency. And the frying time can be slightly reduced, making the finished product more dietary.

To preserve a large number of saffron milk caps for the winter, after boiling they can be frozen, divided into portioned bags. In this case, the mushrooms are almost ready to eat at any time after defrosting. Moreover, they can be used to prepare some dishes without even defrosting them. And the juice from thawed boiled mushrooms is quite suitable for making sauce or gravy.

Finally, boiled saffron milk caps can be used to make a dish according to any of the following recipes:

filling for pies, pies, pizza or dumplings;
minced meat for zraz, meatballs or cutlets;
mushroom caviar, including those stored for the winter;
sauce or seasoning for side dishes;
cold or hot salads with vegetables, fish, meat, eggs, seafood.

Advice! Boiled saffron milk caps baked in batter (dough shell) can become a favorite family delicacy.

What can be prepared from boiled saffron milk caps: how to salt mushrooms with dill seeds

The recipe for pickling boiled saffron milk caps with dill seeds for the winter can never lose its relevance. Its taste and aroma will captivate you and your guests.

3 kg of main product;
1 tbsp. l. dill seeds;
8-10 cloves of garlic;
3 tbsp. l. salt;
15 peas each of black and white pepper;
Black currant leaves.

The recipe for boiled saffron milk caps for the winter can be made by following the step-by-step instructions.

Cut the prepared saffron milk caps into 2-3 parts and add water.
Boil for 10 minutes and place in a colander to drain excess liquid.
Line the bottom of sterilized jars with currant leaves, previously scalded with boiling water and dried.
Lay out the mushroom pieces in a thin layer and sprinkle with salt, chopped garlic, a mixture of peppers and dill seeds.
Distributing mushrooms and spices in layers, place everything to the very top of the jars.
Compact with your hands, add hot water and place currant leaves on top.
Cover with nylon lids, let cool and take to a cool place. After 15 days, the mushrooms will be ready to eat.

Preparation of raw materials

Before frying the mushrooms, forest debris is removed from them. The interesting concave-shaped cap accumulates pine needles, grasses and leaves; it is easier to get rid of them by using an old toothbrush.

Forest products must be carefully sorted, removing spoiled specimens with wormholes or rot. The dark brownish color of the mushroom indicates its old age or deterioration.

Peeled saffron milk caps should be washed well, cut into pieces, 4 pieces if the mushrooms are small, and 8 pieces if they are large. Each piece should have parts of the cap and stem remaining. You can't cut young mushrooms. Some recipes recommend using the whole cap of each mushroom, then the stem is cut off and used in the preparation of mushroom caviar or separately fried in a frying pan; in any case, very tasty mushrooms are obtained.

Ryzhiki are not always boiled, but most recipes recommend cooking. To do this, turn on medium heat and cook for 15 to 20 minutes. It is not recommended to fry mushrooms with a lid on the pan at all times; it should be removed periodically or slightly opened to allow the mushroom juice to evaporate.

It’s best to fry mushrooms during the season when there are a lot of them. The collection begins in July, at the end of the month, and ends when the first frosts arrive. In addition to being fried, saffron milk caps are stewed, salted and pickled.

It is recommended to begin processing any mushrooms no later than 3-4 hours after collection. If stored for a longer period of time, harmful substances may accumulate in them. In addition, saffron milk caps also lose their attractive appearance, as over time greenish-marsh spots appear on them in places where they are cut, damaged, or even pressed with fingers.

The collected mushrooms are cleaned of soil and forest debris and thoroughly washed in running water. After this, choose a pan that is large enough to hold an equal amount of water in addition to the saffron milk caps. Boil the primary brine, adding 1-1.5 tablespoons of rock salt for each liter of water.

When the solution boils, lower the mushrooms into it and cook, periodically removing the foam, until they begin to settle to the bottom. For saffron milk caps, this time is usually about 15 minutes (when properly boiled, they retain a fairly bright color and the ability to crunch appetizingly). Then the mushrooms are placed in a colander and quickly washed with cool water, and the brine is poured out.

It is preferable to pickle saffron milk caps whole, since their fruiting bodies are fragile and, when cut, can crumble, making the liquid in jars cloudy and unsightly. For seaming, experienced housewives choose small mushrooms - with caps up to 5 cm in diameter. The stems are usually separated from the caps.

How to properly peel saffron milk caps after picking before boiling the mushrooms

Mushroom preparations always turn out tasty, but there is a moment that is considered not very pleasant - primary processing. Before boiling saffron mushrooms after picking, you should know how to clean them.

Mushrooms are sorted, discarding wormy, rotten and broken ones.
Cut off the lower part of the legs no more than 1-1.5 cm.
Pour in plenty of water and leave for 10-15 minutes.
Wash with your hands and place on wire racks to drain off all excess liquid.
Next, the saffron milk caps are processed using the recipes that have already been selected.

Fried saffron milk caps

How long to fry the mushrooms depends on their size, whether the caps or stems are prepared, and how the product will be used, eaten immediately or preserved. It also affects whether the saffron milk caps are frozen or freshly picked. You can freeze the orange gifts of the forest either fried or raw, if you don’t have free minutes to fuss with.

Sometimes they just freeze clean saffron milk caps, and they will be fried after thawing, as needed. You can place the cleaned, sorted, but unwashed mushrooms on a baking sheet, dry them a little in the oven on low, cool and package them, put them in the freezer; this type of frozen saffron milk caps is suitable for soups.

As a rule, the frying process takes on average no more than 4 or 10 minutes. Each recipe has its own nuances, including temporary ones.

An appetizing dish is made from saffron milk caps with flour. For half a kilo of large or medium-sized raw materials you will need: 50 grams of wheat flour, 10 grams of salt, a little oil from seeds or olives, as well as herbs, which will decorate the finished product.

The raw main ingredient is cleaned, washed, doused with boiling water and dried using napkins. The mass of caps is prepared separately from the legs. Flour and salt, ground black pepper are mixed together. Each cap is rolled in this mixture. Frying in a hot frying pan with oil occurs on each side to create a crispy crust. Simmer the product under the lid for 10 minutes. on low mode. Same for the legs. Greens are sprinkled on top.

Regular roast

For three portions you need: a kilo of saffron milk caps, 50 grams of butter or 4 large spoons of olive or sunflower oil, a little salt. Mushrooms are cleaned and rinsed in a large container with cold water. The legs are separated from the caps. Each large cap is divided into pieces using a knife.

Before frying saffron milk caps, the products are dried in a frying pan without adding oils; the setting should be medium. The juice that appears during the process will allow the mushrooms to stew until the liquid has almost completely evaporated, after which the required amount of oil is added, salted, mixed, and set for 5 minutes. time, fry until done.

With onion

For half a kilo of saffron milk caps you will need: 50 grams of olive or sunflower oil, 200 grams of onions, a little salt and ground black pepper.

The raw materials prepared for cooking in the form of small pieces are dipped into salted water for fifteen minutes of boiling. In order to drain the water, the products are transferred to a colander. The dry frying pan is heated, the mushrooms are heated until the juice evaporates.

Vegetable oil is poured into the frying pan, the mushrooms are stirred, and they should be fried for 10 to 15 minutes. The onion is cut into cubes and poured into a frying pan, salt crystals and a little pepper are added. Everything should be mixed. Frying occurs until the onion turns golden. Then, at a reduced setting and with the lid closed, the saffron milk caps simmer for 5 minutes. Each portion is laid out on our plate.

With potato

For 700 g of saffron milk caps you need: 100 milliliters of sunflower or olive oil, half a kilo of potatoes, 300 grams of onions, salt and spices to taste.

Mushrooms should be washed and cut into 4 or 6 pieces. Boil in a saucepan with salted water for 20 minutes, keep in a colander for a while. The onion should be cut into half rings. In a preheated frying pan with half the oil, fry the mushrooms with the lid open until the mushrooms lose moisture. Add the onion and fry it until golden brown.

With sour cream

To fry mushrooms in a frying pan, you will need: saffron milk caps (a kilogram), 200 grams of sour cream and onions, 80 milliliters of melted butter, but if desired, sunflower or olive oil can be used, a little salt and seasonings.

Fry the mass of small pieces of saffron milk caps in oil for 10 minutes. Then add the chopped onion cubes and fry everything in a frying pan for ten minutes. After salting and peppering, cover the pan and stew the products with sour cream for 20 minutes. An excellent side dish would be pasta, mashed potatoes or buckwheat porridge.

For the winter

Delicious mushrooms can be prepared in winter. For a kilo of saffron milk caps you will need 5 grams of salt and 200 milliliters of olive or sunflower oil.

Clean and boiled for 15 minutes. The mushrooms are placed in a thick-walled frying pan with hot oil. It takes half an hour to fry the product. Salt in 5 minutes. until the end of frying.

The mushrooms are placed in prepared sterilized jars, filled with the oil in which they were fried, and stored in a cool place.