Saffron milk recipes. Mushroom dishes made from saffron milk caps. How to store the finished product

Saffron milk caps are wild mushrooms that got their name from the bright orange color of their cap. The period of their collection begins at the end of July and ends with the first frost. Saffron milk caps are not so easy to find in the forest; they grow in the grass in small groups and you need to try to see the mushrooms, despite their striking color.

These mushrooms have long been considered a delicacy, not only because of the difficulty in collecting, but also because of their special taste. Unlike most mushrooms, eating saffron milk caps does not cause heaviness or discomfort in the stomach, and young mushrooms can be eaten even raw. However, it is still better to cook saffron milk caps in traditional ways - fry, boil, stew and bake. And this is not a complete list of what can be done with these useful forest inhabitants.

Food preparation

Preparing saffron milk caps requires special care, because these mushrooms grow in the ground, and mushroom worms love them very much. Freshly picked mushrooms should be thoroughly processed before cooking:

get rid of wormy specimens, clean from dirt, rinse under running water, you can leave in a basin of water for an hour;
drain the water and place the mushrooms, caps down, on a flat surface;
Very young mushrooms can be immediately sprinkled with salt and left for 90 minutes, you will get a quick and unusual cold appetizer;
For preparing any dishes, older mushrooms are pre-boiled for 15-20 minutes.

Dishes made from saffron milk caps

Ryzhiki are good fried, salted, stewed, boiled and pickled.

Fried

Before frying, it is advisable to boil the saffron milk caps for about ten minutes in salted water. They are fried with onions, potatoes, cabbage, meat and vegetables. For frying, use butter or vegetable oil, pork fat. Frying time is about 20 minutes. Mushrooms are fried separately from other ingredients or placed in the same frying pan 10-15 minutes before they are fully cooked.

You don’t need to add a lot of spices and seasonings to saffron milk dishes, just a little salt, pepper and bay leaf. For frying, you can use not only a stove, but also a slow cooker or an air fryer. Fried mushrooms are added to the filling of pancakes, pizza, pies, puff pastries and pies, and snacks and salads are prepared with them.

Stewed

If you cover the mushrooms with a lid during the frying process, they will stew in their own juice. In addition, during the stewing process, you can add any liquid - vegetable or meat broth, cream, milk, sour cream, tomato juice or soy sauce. To thicken the gravy, roll the mushrooms in flour before frying.

Every lover of mushroom dishes needs to know the classic recipe for stewed saffron milk caps with sour cream.

We will need:

12 pcs. saffron mushrooms;
1 medium-sized onion;
200 ml sour cream;
15 grams of butter;
flour for breading mushrooms;
spices.

Cooking method:

Clean the mushrooms from dirt and rinse in a bowl of water.
Cook for 15 minutes.
Drain in a colander.
Cut large mushrooms into 3-4 parts, leave small ones.
Chop the onion with a knife and fry in butter.
Sprinkle the mushrooms with flour, add to the onion, fry until the liquid has evaporated.
Pour in sour cream, reduce heat and simmer covered for 10-12 minutes.
You can add grated cheese to this dish and bake in the oven, slow cooker or microwave for 10 minutes.

First meal

Ryzhiki provide a rich, aromatic broth, on the basis of which various first courses and sauces are cooked. With these mushrooms you can prepare soups with meat and vegetable broth, cheese soups and puree soups. In addition, they are added to solyanka, okroshka and borscht.

Methods for preparing saffron milk caps

Dishes are prepared not only from fresh mushrooms; for longer storage, saffron milk caps are salted, pickled, fermented and dried. Let's look at each method in more detail.

Salted saffron milk caps

Salted saffron milk caps are especially good; there are two main ways in which mushrooms can be salted.

First way:

saffron milk caps are prepared: cleaned, wormy and rotten mushrooms removed, washed;
lay out in a layer up to 7 cm with caps down, too long legs should be trimmed;
each layer is covered with salt - 50 grams per 1 kg of mushrooms;
Place a cloth-wrapped plate on top, which must be pressed down with heavy pressure to compact the mushrooms.

In just 24-48 hours the saffron milk caps will give juice, and they will be ready in a month.

Second way:

boil clean mushrooms for 5 minutes;
place in cheesecloth, sieve or colander;
Place in a container in even layers, filling each layer with salt, bay leaf, pepper, chopped garlic and dill sprigs;
press down with pressure and put in the refrigerator or basement for 45 days.

Pickled

For this method, only mushroom caps are used. Pickled mushrooms are considered healthier than salted ones, since lactic acid promotes better absorption of mushrooms.

The fermentation process is simple:

the caps are washed, poured with boiling water and placed in a colander;
prepare the filling - mix water, salt, add sugar and whey;
put in pre-prepared containers, cover with salt and fill with marinade;
Press the mushrooms under pressure; they should always remain in the liquid.

The saffron milk caps will be ready in 2-3 weeks.

Pickling

Pickled saffron milk caps have a milder taste without the bitterness that is inherent in salted and pickled mushrooms. They are added to salads, toppings, and served as a gourmet snack.

Cooking method:

Pour salted boiling water over the prepared mushrooms;
drain in a colander and cool;
prepare the marinade at the rate of 3⁄4 cups of water, 1 spoon of salt, a few peppercorns per 1 kilogram of saffron milk caps;
boil the marinade over low heat for 25 minutes;
pour half a glass of vinegar into the warm, but not hot, marinade;
pour the marinade over the mushrooms and cook for 12-15 minutes;
Arrange the mushrooms in jars, strain the liquid and pour into the mushrooms, close with a lid;
store in a cellar, on the balcony in a cool, dark place or refrigerator.

Pickled saffron milk caps are especially good in salads, seasoned with sour cream, mayonnaise, olive oil and vinegar. Here is one of many recipes:

250 grams of pickled saffron milk caps;
100 grams of fat sour cream;
1 egg;
a bunch of green onions;
6 large spoons of green peas;
salt and pepper to taste.

Cooking method:

hard boil the egg, cool and cut into cubes;
Cut large mushrooms into halves or quarters, leave small ones intact;
finely chop the green onions, mix with sour cream and spices;
mix mushrooms, egg, peas and pour in sour cream and onion dressing.

Secrets of delicious cooking of saffron milk caps

To fully enjoy saffron milk dishes and get the most out of them, you need to know some secrets:

First of all, you should choose the right saffron milk caps. Edible species have bright orange colored caps; the crack produces carrot-colored juice with a pleasant aroma. The pungent aroma and white color of the liquid indicate that the mushroom is not edible.
These mushrooms do not like large amounts of spices and spices; a few peppercorns, salt and bay leaves are enough.
Saffron milk caps are stored frozen, dried, salted, pickled and canned.
When salting, it is very important that the mushrooms are completely in the brine; if the liquid has evaporated, you need to add salted boiled water to the bowl.
Mold is removed with gauze soaked in salt water.
Potato, pea and vegetable puree, porridge, and pasta are served as a side dish for main courses of saffron milk caps.

Video recipe: saffron milk caps with potatoes fried in a slow cooker

A mushroom harvest brought from the forest poses a difficult task for all housewives. So, after the initial cleaning, you need to decide on the processing method. They use some of the fruiting bodies for canning, the rest are used for preparing lunch or dinner. If we talk about specific types of mushrooms that are ideal for both of the mentioned purposes, then saffron milk caps will definitely be on the list of leaders.

This article answers the question that worries many novice housewives: what dishes can be prepared from saffron mushrooms? Experienced cooks are also encouraged to familiarize themselves with the recipes provided in order to successfully replenish their “treasury” of mushroom dishes.

It must be said that saffron milk caps, although they are laticifers, do not need to be subjected to preliminary heat treatment. Additionally, these versatile fruiting bodies can be dried and frozen for winter use. The following 10 simple recipes with photos will make saffron milk dishes welcome on your table at any time of the year.

A classic recipe for a dish of fried saffron milk caps will help you out if you need to quickly set the table for a family meal or a friendly meeting. Using it, every housewife will prepare a tender, but at the same time satisfying and aromatic dish.

Camelina mushrooms – 0.8 kg;
Onions – 0.3 kg;
Butter – for frying;
Salt and a mixture of ground peppers - to taste;
Chopped greens (any to taste) - 2 tbsp. l.

After cleaning, the saffron milk caps are washed, cut into pieces and placed on a kitchen towel to remove excess moisture.
Place in a hot frying pan with melted butter and fry for 15 minutes.
Peel the onion, wash it in water and chop it. The cutting shape is chosen as desired: cubes, rings or half rings.
Combine with mushrooms, add salt, add pepper to taste, mix and continue to fry, reducing heat to low, for about 15 minutes.
When serving, the dish is decorated with chopped herbs.

We also suggest watching a video recipe for a dish of saffron milk caps fried in a frying pan:

Recipe for making saffron milk caps with cheese in a slow cooker

This dish of saffron milk caps is suggested to be made in a slow cooker. In addition to the fruiting bodies themselves, potatoes and cheese are added to the kitchen machine. So, without wasting extra time and effort, you can prepare an excellent dish that will decorate not only your everyday table.

Camelina mushrooms – 1 kg;
Potatoes – 500 g;
Hard or processed cheese – 150-180 g;
Onions – 5 pcs.;
Butter – 70 g;
Salt - to taste;
Paprika and ground black pepper - 1 tsp each.

A slow cooker will turn cooking a dish of saffron mushrooms into a pleasure.

Cut the peeled and washed mushrooms into pieces, chop the potatoes and onions into cubes after peeling.
Place a little butter in the multicooker bowl, turn on the “Fry” mode and add the onion, fry with the lid open until golden.
Remove the onion and add potatoes, add a little oil, stir, fry for 30 minutes.
Add mushrooms, onions, salt, pepper and sprinkle with paprika.
Sprinkle grated cheese on top and turn on the “Fry” mode for 40 minutes.
After the signal, do not open the lid, but leave it to steep for 20 minutes.

The most delicious dish of saffron milk caps with potatoes: step-by-step recipe

Many lovers of home cooking believe that dishes made from saffron milk caps are the most delicious, especially when combined with potatoes. For example, you can stuff potatoes with your favorite mushrooms and then bake them in the oven.

Rizhiki – 500 g;
Potatoes – 7 pcs. (choose one size);
Onion – 1 pc.;
Garlic – 2 cloves;
Mayonnaise – 2 tbsp. l.;
Hard cheese – 200 g;
Salt, pepper, vegetable oil.

A dish of potatoes with saffron milk caps will be easy to prepare if you follow the step-by-step recipe.

Boil the potatoes in their skins, cool slightly and remove the skins.
Cut the saffron milk caps into small cubes and fry them together with the onion in vegetable oil.
Place in a separate plate, add mayonnaise and crushed garlic.
Cut each potato in half and take out the middle, giving it a boat shape.
Mash the potatoes removed from the middle and add to the fried mushrooms.
Add salt and pepper to the resulting mass, then mix thoroughly.
Stuff each potato boat and place in a single layer on a parchment-lined baking sheet.
Grate the cheese on top and bake at 180° until done.
If desired, garnish the dish with chopped herbs.

Dish of saffron milk caps stewed in sour cream

As already noted, saffron milk caps can be bought in a store or collected with your own hands. Be that as it may, every housewife wonders what to cook from the mushrooms brought home in order to arrange a delicious feast for the family? Among all the various dishes made from saffron milk caps, I would like to mention saffron milk caps in sour cream. When processing the mushroom harvest, she will definitely leave some for frying.

Fresh fruiting bodies – 0.7 kg;
Sour cream – 5 tbsp. l.;
Fresh herbs;
Salt, black pepper grains;
Bay leaf;
Vegetable (or butter) oil.

To prepare a delicious dish of saffron mushrooms, check out the recipe.

After cleaning the fruiting bodies, cut them into several parts. If you come across small specimens, then you shouldn’t cut them.
Place the frying pan over medium heat and pour a little vegetable oil into it.
Wait until the oil is hot enough and add fresh saffron milk caps to it.
Fry with the lid open until the liquid released from the mushrooms evaporates.
Combine sour cream with a few black peppercorns and a couple of bay leaves.
Add sour cream to the mushrooms, cover with a lid, reduce heat to low and simmer for 10-15 minutes.
At the end, add salt and sprinkle with chopped herbs.
Serve with boiled potatoes, pasta, cereals, as well as meat and fish dishes.

A dish of fresh saffron milk caps: a recipe for a delicious pie

Recipes for fresh saffron milk caps also include baking. A delicious and tender pie is a great opportunity to pamper your family and friends for the next meal. In this case, we will use puff pastry without yeast, which can be freely purchased in the store.

Fresh saffron milk caps – 0.5 kg;
Minced meat – 0.3 kg;
Onion – 1 pc.;
Puff pastry – 0.5 kg;
Fresh chicken egg for brushing the pie;
Salt, pepper and vegetable oil.

A dish of fresh saffron milk caps will turn out delicious if you follow the step-by-step description.

First, we give the mushrooms primary treatment, namely: we clean them of debris and rinse them in water.
We cut it into slices or small pieces, and then put it in a frying pan to fry.
When all the moisture from the mushrooms has evaporated, add the minced meat and chopped onions.
Fry the mixture for about 15 minutes, and in the meantime make the dough.
Take the larger half and roll it into a layer.
Place the layer in a greased baking dish and distribute the filling evenly.
We also roll out the smaller half of the dough and decorate the top of the pie, for example, making a basket. You can completely cover the pie with the second part of the dough, but then you need to make holes all over the surface with a toothpick.
Brush with beaten egg and bake in the oven for 35-40 minutes, setting the temperature to 180°.

Recipe for the first course of frozen saffron milk caps

Not only main courses are made from saffron milk caps, and this recipe is proof of that. This soup is nice to make in winter when you have frozen fruiting bodies on hand.

Frozen saffron milk caps – 500 g;
Potatoes – 3-5 pcs.;
Water – 1.5 l;
Onions – 1 pc.;
Pickled cucumbers – 2 pcs.;
Tomato paste – 2-3 tbsp. l.;
Lemon, sour cream, capers.

Let's prepare a delicious first course of frozen saffron milk caps according to a recipe with a step-by-step description.

Peel the potatoes, cut them into cubes and set them to boil in water.
Heat a small amount of vegetable oil in a frying pan and fry the diced onion.
Add cucumbers, diced or grated on a medium grater.
Fry for 2 minutes. and add the defrosted mushrooms and continue frying for 5-7 minutes.
Add tomato paste and dilute the mass in a frying pan with 3-4 tbsp. l. potato broth.
When the potatoes are cooked, add the frying, salt and pepper to taste.
Cook for 10-15 minutes, then turn off the stove and let the soup brew.
Serve to the table, season with sour cream and garnish with a slice of lemon and capers.

Dish of pickled saffron milk caps: salad recipe

Home cooking also often includes dishes made from pickled saffron milk caps. Traditionally, such fruiting bodies are included in various salads, as well as fillings for dough products. We suggest making a delicious salad of saffron milk caps with chicken breast.

Pickled saffron milk caps – 350 g;
Chicken breast – 1 pc.;
Fresh cucumber – 2-3 pcs.;
Canned peas – ½ can;
Bell pepper – 1 pc.;
Mayonnaise or sour cream;
Salt.

A recipe with photos will help you prepare a dish of saffron mushrooms correctly:

Rinse the mushrooms in water and dry on a kitchen towel.

Divide the chicken breast into fillets and boil, adding a few black peppercorns and a couple of bay leaves to the broth.

If there are large specimens in canned mushrooms, then they need to be cut into pieces. Small mushrooms can be left whole or cut in half.

Cut the boiled fillet into pieces and place in a common container.

Add mushrooms, as well as cucumbers and bell peppers cut into cups.

Add canned peas there, add salt to taste and season with mayonnaise. You can make a dressing by taking mayonnaise and sour cream in equal proportions. Mix everything well and place in a salad bowl.

Dish of dried saffron milk caps: soup recipe

Dried saffron milk soup is a dish that will captivate any gourmet with its taste and aroma.

A handful of dried fruiting bodies;
Potatoes – 4-5 pcs.;
Melted butter – 2 tbsp. l.;
Onions and carrots - 1 pc.;
Garlic – 1 clove;
Bay leaf – 1 pc.;
Fresh herbs (any);
Salt, pepper, sour cream.

The first dish of saffron milk caps will certainly turn out appetizing and rich if you follow the step-by-step recipe.

Dried fruit bodies should be soaked in water or milk and kept until they swell.
Then rinse, dry slightly and cut into small pieces.
Peel the potatoes, cut them and boil them in 2 liters of water. Next add raw carrots, diced or grated on a coarse grater.
In a frying pan with butter, fry chopped onions and mushrooms until tender.
When the potatoes are almost cooked, add the roast and finely chopped garlic, simmer for 10 minutes.
Salt, pepper, add bay leaf, and after a couple of minutes. turn off the stove.
Serve with sour cream and chopped herbs.

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.

What other main courses are made from boiled saffron milk caps: meatball recipe

What other dishes from saffron milk caps are made at home? We suggest preparing delicious meatballs for lunch or dinner. Before cooking, you should first boil the fruiting bodies in salted water for 10 minutes.

Boiled saffron milk caps – 200 g;
Buckwheat – 150 g;
Onions and carrots - 1 pc.;
Tomato paste – 3 tbsp. l.;
Sugar – 1 tbsp. l.;
Wheat flour – 2 tbsp. l. + 2 tbsp. l. for breading;
Salt, vegetable oil;
Parsley.

Similar dishes made from boiled saffron milk caps will decorate even a festive feast.

After boiling, dry the mushrooms on a paper towel and pass through a meat grinder.
Boil the buckwheat until tender and also grind it using a meat grinder.
Peel the onion, cut it in half and finely chop one half, then add it to the mince.
Add 2 tbsp. l. flour, salt to taste, and then stir well.
Form meatballs, roll each one in flour and fry in a frying pan with vegetable oil.
In a frying pan in vegetable oil, fry the second half of the onion and grated carrots.
Add tomato paste, sugar and salt to taste, dilute the mixture with water.
Simmer for 5 minutes, then pour the resulting sauce over the meatballs and place on the stove.
Simmer over low heat for 15-20 minutes, covering with a lid.
When serving, garnish the dish with fresh parsley.

Today you will learn how to cook saffron milk mushroom: fry, stew in sour cream, prepare for the winter - salt and marinate. There is a mushroom growing in Russian forests, for which I have special feelings. In Rus' it was called the “Grand Duke” and it was always believed that, if it tasted inferior to porcini mushrooms, it was only slightly inferior. I completely agree with our ancestors, the mushroom is incredibly tasty, it is only important to prepare it correctly.

Camelina mushrooms - cooking recipes

It always seemed to me that he was from a fairy tale. And it turned out that I was not mistaken. According to an old legend, saffron milk caps appeared on earth thanks to a gnome. More precisely, his hat.

Typically, gnomes do not like meeting people. They hide because they are constantly asking for something. But among them there was a little gnome who eagerly communicated with people. He wore an orange hat and helped everyone, especially poor people. To whom he will give a handful of gold coins, to whom he will lead to a treasure. But people, being ungrateful creatures, often amazed the gnome with greed. And in the end, they were so tired that he was tired of empathizing with them and... disappeared forever. He left only a parting gift for people - a hat on the grass.

The bright orange hat turned into a beautiful saffron mushroom. It is quite possible that the gnome gave a gift to people with a hint: if you want to have money, earn it! Collect mushrooms and sell them.

This is what they did in Tsarist Russia. Saffron milk caps grew visibly and invisibly in the forests. And Russia was famous for its salted saffron milk caps all over the world. From pre-revolutionary Russia, from the Urals, saffron milk caps were sent in bottles all the way to France. And they say that they cost more than the famous French champagne.
We won’t give the mushrooms to the French, we’ll cook them ourselves: salt them, marinate them for the winter, boil them, dry them, stew them. We will prepare soup and main courses.

And just some advice:

There is no need to soak mushrooms before cooking.
Remove debris, wipe with a damp cloth, and pour boiling water over it.

Fresh saffron milk soup

You will need:

Saffron milk caps – 250 gr.
Pearl barley – 2 tbsp. spoons.
Onions – 1 pc.
Butter – 1 tbsp. spoon.
Dill, sour cream, pepper and salt - use the quantity at your discretion.

Preparation:

Rinse and soak the pearl barley for at least an hour. Then add water and cook until almost done.
Cut the saffron milk caps prepared for cooking and fry them together with onions. Add to soup.
All that remains is to add salt, pepper and cook until done. Shortly before finishing, add the chopped dill, leaving a little for garnishing the finished mushroom soup. Serve with sour cream.

Fried saffron milk caps - simple recipes

Recipe No. 1. The simplest but most delicious recipe for fried mushrooms will no doubt please you.

Take:

Saffron milk caps – 400 gr.
Onions – 1 pc.
Lard – 80 gr.
Salt.

Cooking:

Cut the lard into cubes, throw in a frying pan, add onion, chopped saffron milk caps and fry, stirring frequently.

Recipe No. 2. You will see the next option by watching the video:

Recipe No. 3. Ryzhiki in sour cream, fried. A very simple recipe, unpretentious.
We take:

Saffron milk caps.
Sour cream.
Bulb.
Crackers, white.
Salt, dill, black pepper.

Step-by-step preparation:

Peel the saffron milk caps, boil in salted water for about 10 minutes. Drain the water and place the mushrooms in a frying pan.
Fry the onion separately and add to the saffron milk caps. Pepper, add salt and dill. Fry until golden brown.
Pour in sour cream, add crackers (do not add too much, in moderation). Let it boil and after a couple of minutes turn off the heat.

Recipe for vegetable stew from saffron milk caps

The recipe calls for potatoes, but you can replace them with cabbage, or even add both.
Take:

Potato.
Saffron milk caps.
Flour.
Sour cream.
Salt, dill, parsley and pepper.

Cut the peeled potatoes into cubes and boil. The potatoes should be almost ready. Do not add too much water; it should only cover the potatoes.
Add chopped saffron milk caps to the potatoes.
Add a little flour to the sour cream (a small jar of 230 g will need 10 g of flour) and stir so that there are no lumps.
Pour sour cream into the pan with the saffron milk caps and potatoes, add salt, pepper and stir.
Place the contents of the pan in a mold and place in the oven to simmer at 180 degrees.
When the vegetable stew is baked and golden brown, garnish with parsley and dill.

Salted saffron milk caps for the winter - recipes

Preparing mushrooms for the winter is task number one for all self-respecting mushroom pickers. And therefore... we salt and marinate.

Recipe No. 1. A classic, traditional recipe for preparing saffron milk caps for the winter at home, proven by more than one generation of mushroom pickers.

Mushrooms – 1 kg.
Salt – 50 gr.

How to pickle saffron milk caps for the winter at home:

Prepare the saffron milk caps for pickling - sort them, wash them, cut off the long stems. The next steps are as simple as possible: lay the saffron milk caps in layers, sprinkling them with salt.
Place pressure on top. At first, after a couple of days, juice will begin to stand out, this is normal, do not be alarmed.
The saffron milk caps will be ready in a month or a month and a half, not earlier.

Recipe No. 2. Video method for hot salting saffron milk caps.

Pickled saffron milk caps - a recipe for the winter

And pearl barley.

Probably, the saffron milk caps inherited something from the gnomes from the fairy tale. Bright, with red caps, they can hide in the grass, and standing side by side, they are sometimes difficult to notice. But if you find it, you’ll find a whole family at once!

And if you know how to cook saffron mushrooms, investing not only knowledge, but also your soul, then all winter you will listen to words of gratitude from your loved ones.

Rizhik is one of the most valuable and tasty mushrooms in the forest. It is not for nothing that its bright color, unique taste and aroma attract lovers of dishes prepared from representatives of the mushroom kingdom. It is very healthy - rich in vitamins and amino acids. At the same time, you can prepare it in different ways - boil, fry, and salt, bringing your wildest culinary fantasies to life. And pickled saffron milk caps for the winter are one of the most delicious snacks, recipes for which you will find in this article.

Before we learn how to pickle saffron milk caps, let’s get acquainted with the technique of preparing mushrooms for this procedure. It is important to immediately clean the collected fruiting bodies from debris and rinse with fresh, clean water (preferably running water) upon returning home. Wormy and spoiled saffron milk caps are not used - they should be thrown away.

Then sort the mushrooms by size, choosing small, medium and large among them. To create blanks in jars, it is best to use the smallest ones - they will be a real table decoration. Large ones can also be canned, but before doing so they are cut into small pieces. In addition, they are very fragile and should be handled carefully. In the middle ones, the legs are separated from the caps. By the way, it is best to prepare saffron milk caps for the winter separately from other representatives of the mushroom kingdom, so as not to spoil the taste of the preparation.

The mushrooms prepared in this way are transferred to a pan, which is filled with clean water, and then placed on a preheated stove burner. Having brought to a boil, reduce the heat and cook them for a quarter of an hour.

During cooking, as foam appears on the surface of the water, remove it using a slotted spoon.

Drain the mushrooms using a colander and rinse them with cool, clean water. The drained broth is not used. In this way, preparations are made for pickling saffron milk caps for the winter, recipes for which you will find below.

Recipe 1: pickled saffron milk caps with vinegar for the winter

For the winter, saffron milk caps must be pickled with some kind of preservative. For example, vinegar or citric acid. For example, you can prepare the marinade according to one of the usual and traditional recipes. To do this you will need:

sugar – 2 tsp;
coarse salt – 2 tsp;
allspice and black peppers – 8 peas each;
garlic – 7-8 cloves or 1 head;
horseradish - to taste;
vinegar essence - 1 tbsp. l. You can use table vinegar - 8 tbsp. l.;
carnation flower – 3 pcs.;
dill and bay leaf - to taste.

The amount of ingredients is given per liter of water and kilogram of saffron milk caps. If you have more mushrooms, you should increase the amount of spices accordingly.

Cook the marinade: put a pan of water on the fire, boil it, add spices and boil for 5 minutes, lastly add vinegar.
We thoroughly wash and sterilize the mushroom jars in the oven, after which we tightly place the prepared and previously boiled saffron milk caps into them, sandwiching them with chopped garlic.
Pour the hot marinade over the workpiece and cover with boiled lids.
Place the jars with the lids down and wrap them in a blanket until they cool completely. After checking the tightness of the closure, store it.

Ryzhiki for the winter, prepared in this way, are not only tasty, but also very beautiful and will be a wonderful decoration for any table. You can take a sample after 3 days.

Recipe 2: pickled saffron milk caps in jars for the winter

Saffron milk caps for the winter turn out to be very tasty even when using the hot pickling method. It differs from the previous one mainly in that the mushrooms are not simply filled with marinade, but boiled in it. In this case, place the peeled saffron milk caps in a saucepan, add water and boil. We drain the first broth along with the foam, and rinse the fruiting bodies with water. Then we start preparing the marinade. You will need:

fruiting bodies of camelina - 1 kg;
onion head – 1 pc.;
cloves – 4 pcs.;
allspice peas – 6 pcs.;
vegetable oil – 2 tbsp. l.;
bay leaves – 5 pcs.;
sprigs of dill - to taste;
vinegar 9%;
salt – 1 tbsp. l.

Fill the saffron milk caps with water again, but this time add onion, salt and other seasonings (except vinegar). During cooking, skim off any foam that appears.
After some time, add dill to the broth and leave the mushrooms on the stove over low heat for about 25 minutes.
Be sure to wash the jars for saffron milk caps and steam them or in the oven - sterilize them, put bay leaves in each jar, and a small spoonful of oil.
Add silent vinegar to each container (about a teaspoon). Transfer the mushrooms and broth into jars and close them.
Cool the mushrooms, best by placing the jar on the lid and wrapping it in a blanket.

The sample can be taken immediately after the workpiece has cooled.

Rules for storing the finished product

Pickled saffron milk caps are stored for the winter in a dark place where the temperature is low - this could be a cellar or refrigerator. Shelf life depends on conditions - from 1 to 2 years. But it is better not to keep the blanks for more than 1 year. The storage temperature should not exceed +15 degrees.

Attention! It is better not to seal pickled mushrooms with metal lids for long-term storage; it is more correct to use only glass or screw lids with a coating on the inside.

Pickled saffron milk caps are an excellent low-calorie treat. Of course, those who are on diets should not get carried away with them, but still, why not treat yourself to these gifts of the forest. In general, pickled mushrooms are a great addition to any feast.

Camelina mushrooms - cooking recipes

And just some advice:

There is no need to soak mushrooms before cooking.
Remove debris, wipe with a damp cloth, and pour boiling water over it.

Fresh saffron milk soup

You will need:

Saffron milk caps – 250 gr.
Pearl barley – 2 tbsp. spoons.
Onions – 1 pc.
Butter – 1 tbsp. spoon.
Dill, sour cream, pepper and salt - use the quantity at your discretion.

Preparation:

Rinse and soak the pearl barley for at least an hour. Then add water and cook until almost done.
Cut the saffron milk caps prepared for cooking and fry them together with onions. Add to soup.
All that remains is to add salt, pepper and cook until done. Shortly before finishing, add the chopped dill, leaving a little for garnishing the finished mushroom soup. Serve with sour cream.

Fried saffron milk caps - simple recipes

Recipe No. 1. The simplest but most delicious recipe for fried mushrooms will no doubt please you.

Take:

Saffron milk caps – 400 gr.
Onions – 1 pc.
Lard – 80 gr.
Salt.

Cooking:

Cut the lard into cubes, throw in a frying pan, add onion, chopped saffron milk caps and fry, stirring frequently.

Recipe No. 2. You will see the next option by watching the video:

Recipe No. 3. Ryzhiki in sour cream, fried. A very simple recipe, unpretentious.
We take:

Saffron milk caps.
Sour cream.
Bulb.
Crackers, white.
Salt, dill, black pepper.

Step-by-step preparation:

Peel the saffron milk caps, boil in salted water for about 10 minutes. Drain the water and place the mushrooms in a frying pan.
Fry the onion separately and add to the saffron milk caps. Pepper, add salt and dill. Fry until golden brown.
Pour in sour cream, add crackers (do not add too much, in moderation). Let it boil and after a couple of minutes turn off the heat.

Recipe for vegetable stew from saffron milk caps

The recipe calls for potatoes, but you can replace them with cabbage, or even add both.
Take:

Potato.
Saffron milk caps.
Flour.
Sour cream.
Salt, dill, parsley and pepper.

Cut the peeled potatoes into cubes and boil. The potatoes should be almost ready. Do not add too much water; it should only cover the potatoes.
Add chopped saffron milk caps to the potatoes.
Add a little flour to the sour cream (a small jar of 230 g will need 10 g of flour) and stir so that there are no lumps.
Pour sour cream into the pan with the saffron milk caps and potatoes, add salt, pepper and stir.
Place the contents of the pan in a mold and place in the oven to simmer at 180 degrees.
When the vegetable stew is baked and golden brown, garnish with parsley and dill.

Salted saffron milk caps for the winter - recipes

Preparing mushrooms for the winter is task number one for all self-respecting mushroom pickers. And therefore... we salt and marinate.

Recipe No. 1. A classic, traditional recipe for preparing saffron milk caps for the winter at home, proven by more than one generation of mushroom pickers.

Mushrooms – 1 kg.
Salt – 50 gr.

How to pickle saffron milk caps for the winter at home:

Prepare the saffron milk caps for pickling - sort them, wash them, cut off the long stems. The next steps are as simple as possible: lay the saffron milk caps in layers, sprinkling them with salt.
Place pressure on top. At first, after a couple of days, juice will begin to stand out, this is normal, do not be alarmed.
The saffron milk caps will be ready in a month or a month and a half, not earlier.

Recipe No. 2. Video method for hot salting saffron milk caps.

Pickled saffron milk caps - a recipe for the winter

And pearl barley.

And if you know how to cook saffron mushrooms, investing not only knowledge, but also your soul, then all winter you will listen to words of gratitude from your loved ones.