Dishes of raw saffron mushrooms and harvesting for the winter

Once in the forest, most mushroom pickers immediately begin to search for saffron mushrooms. These attractive-looking fruit bodies are in high demand in the home kitchen. And no wonder because their versatility allows you to cook many different dishes, as well as make delicious preparations for the winter.

These mushrooms are very useful, because they have a lot of vitamins and trace elements necessary to maintain the normal functioning of the body and even for the treatment of certain diseases. A protein content allows you to put mushrooms on a par with meat and eggs.

Is it possible to eat mushrooms in raw form with salt?

Some gourmets are very fond of eating raw mushrooms with salt, you can do this? I must say that this mushroom is the only a milkman, which is assigned to the 1st category of edibility. It says about their highest palatability.

In addition, unlike most other representatives mushroom “kingdom”, mushrooms do not require soaking. So is it possible eat mushrooms mushrooms raw? Yes, however, you need to be sure make sure that it was a camelina that got to your table. Those who tried these fruit bodies are raw, note that they are especially tasty in combined with salt and lemon juice.

As already noted, many can be made from raw saffron mushrooms. dishes and blanks. This article presents 14 recipes that diversify not only the everyday menu, but also the festive.

How to salt saffron mushrooms with raw salting using the dry method

Salting raw mushrooms can be carried out in a dry way. Its essence is to peel the mushrooms without the use of water.

• Redheads – 3 kg;
• Salt – 120 g;
• Cherry leaves;
• Black pepper (peas) – 15 pcs.;
• Bay leaf – 3 pcs.

How to salt mushrooms in raw form using the dry method?

The first thing you need to do is cleanse the fruit bodies. Using dry kitchen sponge or old toothbrush, carefully scrape off all rubbish from hats and records.

Knife hardened parts of the legs and damaged areas with a knife. I must say that for raw salting it is recommended to take only young and strong specimens.

Put the mushrooms in several layers in the prepared container. Them you need to put the hats down, and pour each layer with salt, pepper and bay leaf. Each layer of mushrooms should be 5-6 cm thick.

Pour boiling water over cherry leaves and dry by wiping with a towel.

Cover them with the workpiece and press down with your hands so that there is no air pockets.

Put an inverted plate or any other plane on top and install oppression.

Move the container to the basement and watch the formation brine. After a few days, the compressed fruit bodies should highlight enough fluid. If it’s not enough to completely cover the workpiece, you can add salted boiled water. After 3-4 weeks, try the mushrooms for preparedness.

Raw salted saffron mushrooms: cold appetizer recipe

Ginger salted in raw form only in the cold way. Exist also a hot method of salting, however, in this case, mushrooms pre-boiled. Before you start damp salting mushrooms, you need to prepare the ingredients.

• Mushrooms – 4 kg;
• Currant or cherry leaves – 20 pcs.;
• Salt (not iodinated) – 5 tbsp. l .;
• Clove – 3 pcs.;
• Dill umbrellas – 2-3 pcs.

Cold sausage made with raw mushrooms thanks to a step by step description.

1. At the bottom of the prepared dishes, we make a “pillow” of ½ part leaves, pre-dousing them with boiling water and drying.
2. Ginger clean carefully, and then rinse in water 3-5 min
3. Leave to drain or dip in paper towels.
4. Put peeled mushrooms on a “pillow” of leaves, making layers 6-7 cm each.
5. Pour with salt, cloves and dill, then cover harvesting the rest of the leaves.
6. Cover with a plate or a lid, the diameter of which is less than the diameter containers for salting.
7. We put the workpiece under the press, which can be a stone, wrapped in several layers of gauze, or a bottle of water.
8. After about 3-4 weeks, when the mushrooms are ready for use, you can transfer them to sterilized jars, pour brine, close with nylon covers and keep in the basement.

Salted saffron mushrooms in a barrel: how to pickle mushrooms for the winter

Raw salted saffron mushrooms, cooked in a barrel or tub, have pleasant woody taste that can not leave indifferent no one. And under a forty-degree glass, such an appetizer leaves the table first one.

• Redheads – 6 kg;
• Salt – 200 g;
• Oak leaves;
• Mustard Seed – 1 tbsp. l .;
• Black pepper – 50-60 peas.

How to salt saffron mushrooms using a raw ambassador in a barrel?

1. First of all, you need to prepare the container: fill it with water and leave for a day, making sure that there are no leaks.
2. Then drain the liquid and rinse the inner walls and cover a solution of water, soda and salt.
3. Dry, and you can begin the process of salting.
4. Mushrooms thoroughly clean and rinse, so that it is not in the finished appetizer of small grains of sand.
5. After draining from excess fluid, put them with their hats down, making layers of 5-6 cm.
6. Sprinkle each layer evenly with dry salt, mustard seeds and black pepper.
7. Cover with clean oak leaves and put on top cheesecloth.
8. Cover, put on top the oppression and take out into the basement on further salting.
9. You can store a snack in a barrel for up to six months.

Raw salted saffron mushrooms in jars

Salted raw mushrooms can be immediately in glass jars, making it easier for yourself and increasing the shelf life of the workpiece to 10-12 months

• Peeled mushrooms – 4 kg;
• Salt – 130 g;
• Fresh dill – 1 small bunch;
• Bay leaf – 5 pcs.

The presented step-by-step description will show how to salt mushrooms in raw, using ordinary cans instead of large containers.

1. Rinse the peeled mushrooms in water and let them drain from excess liquid, leaving for 20-30 minutes.
2. Combine mushrooms, salt, bay leaf and chopped dill.
3. Mix the mass with your hands and leave to stand under the press few hours.
4. Then distribute the workpiece in sterilized jars and fill in with the resulting brine.
5. The brine should completely cover the mushrooms, so if it is shortages, add the missing amount of cold boiled water.
6. Close with nylon covers and send the workpiece for storage in the basement or refrigerator.

Salted raw saffron recipe with sea salt

The following recipe for raw salted saffron milk cap is used sea ​​salt. This preservative provides uniform salting and preserves the natural taste of the workpiece.

• Fruit bodies – 4 kg;
• Sea salt (without additives) – 120-150 g;
• Horseradish leaves;
• Garlic – 4 cloves;
• Allspice (peas) – 7-10 pcs.

How to salt the mushrooms in a raw way with sea salt?

1. Horseradish leaves, due to which the mushrooms remain elastic and crunchy, doused with boiling water and torn apart by hands.
2. After cleaning, the mushrooms are washed in water, and after draining distributed in layers on a “pillow” of horseradish leaves. For salting any non-metallic container is taken: glass, ceramic, enameled, wood, etc.
3. Each layer of fruit bodies is stacked hats down and sprinkled with sea salt, chopped garlic and grains pepper.
4. We cover the blank with horseradish leaves and put under oppression.
5. We take out for salting in a dark and cool room.
6. After about 3 weeks we try the mushrooms for readiness.

How to salt raw mushrooms with horseradish root

The “spicy” salting of saffron mushrooms is also carried out in a raw way. By adding horseradish root and garlic, an appetizer is obtained appetizing and spicy. The level of severity can be adjusted in your own way. to taste.

• Mushrooms – 5 kg;
• Horseradish root (grate) – 70 g or to taste
• Garlic cloves (chop) – 10-12 pcs. or to taste;
• Salt – 200 g;
• Currant leaves.

How to pickle raw mushrooms for the winter according to this recipe?

1. Rinse currant leaves with an aqueous soda solution and to dry.
2. Ginger clean and rinse in cool water.
3. Put in a colander and set aside until most fluid does not drain.
4. Put currant leaves in a container for pickling.
5. Spread fruit bodies in layers, pouring each with salt, garlic and horseradish root.
6. Cover the workpiece with clean gauze and set the load.
7. Send the container with the workpiece to the basement for further cooking.
8. It is necessary to periodically check how the brine is released. At if necessary, the lack of fluid is compensated by cold boiled water.

Simple salting of raw saffron mushrooms and can raw salted be boiled mushrooms?

Simple salting allows you to maximize the taste and aroma fruit bodies. Only 3 ingredients, and after a month of waiting on the table will be a delicious snack.

• Redheads – 5 kg;
• Salt – 200 g;
• Ground black pepper – 1.5-2 tsp.

How to salt raw mushrooms, taking as a basis a simple way?

1. After the fruiting bodies have been pre-cleaned and washing, they are left to drain from excess fluid.
2. Then spread in the appropriate dishes, making layers of 5-6 see and pouring each of them with a preservative. You can mix salt right away and ground pepper to make it more convenient to distribute them between in layers.
3. Cover with clean gauze, put an inverted plate on top and set the load.
4. They take it out to the basement so that the mushrooms are well salted. In 3-4 weeks you can distribute the workpiece in small glass jars, pour brine and close with nylon caps.
5. Store in the basement or on-demand refrigerator.

Some housewives are interested in whether mushrooms can be boiled, raw salty? Yes, you can, because canned mushrooms perfectly proved in the first courses. However before them need to soak in cold water for about an hour. And after you can boil soups, borscht and hodgepodge, adding mushrooms 10-15 minutes before readiness.

Is it possible to freeze raw mushrooms for winter and how is it make?

Freezing is considered one of the most popular methods, allowing to prepare mushrooms for the winter. Often their pre boil and then freeze. However, often mushrooms harvested immediately raw. And what about mushrooms, Can this forest product be frozen raw? Yes, such the procedure is very effective, as it saves time and effort.

• Saffron milk cap
• Dry cleaning tool – knife, kitchen sponge or toothbrush brush.

With a detailed description, it’s easy to understand how to freeze raw mushrooms mushrooms for the winter.

1. With a dry sponge or an old toothbrush, wipe the mushroom caps and records.
2. With a knife, we cut off hardened legs and damaged places.
3. If it is noticeable that there is a lot of land and sand left on the mushrooms, then better rinse them in cool water and let drain. Can leave fruiting bodies whole or cut into pieces.
4. We distribute the product in a single layer on a tray and place in freezer, setting the lowest possible temperature, to 3-4 hours
5. We take out and lay out the mushrooms in prepared containers: plastic containers or plastic bags.
6. We return the semi-finished product back to the freezer, setting standard temperature.

Freezing raw saffron mushrooms for the winter with blanching mushrooms

Raw mushrooms are also frozen for the winter with blanching. Even a beginner can handle this method. mistress.

• Saffron milk (clear);
• Water;
• Salt;
• Lemon acid.

1. Boil water and add salt and citric acid. 1.5 l water should take 1 tbsp. l salt and 1 tsp. citric acid.
2. Cut peeled mushrooms with thick slices, put in a colander and dip in boiling water for 2 minutes.
3. Rinse in cold water and pat dry with a tea towel.
4. After cooling, distribute the mushrooms in containers and close lids. Can also be decomposed into plastic bags, release of them air and tie.
5. Put in the freezer until the product is needed for cooking dishes. Important: you can’t re-freeze the mushrooms, therefore, you need to distribute them portionwise, so that one portion is enough to cook one dish.

Freezing raw mushrooms in the form of caviar

Is it possible to freeze raw mushrooms in the form of caviar? I must say that This process is familiar to many housewives. Taking out of the freezer such a semi-finished product, you can immediately send it to the pan.

• Redheads.

Freezing raw mushrooms for winter passes through the simple stages.

1. After cleaning, the mushrooms are washed and passed through meat grinder.
2. Raw caviar is distributed batchwise over food containers or bags and put in the freezer.
3. This product is great for filling pies, pies, pancakes, tartlets and other dough products.

Is it possible to fry mushrooms raw?

Many novice housewives are interested in whether it is possible to fry mushrooms in raw form without preliminary heat treatment? how already mentioned, these mushrooms belong to the 1st category of edibility, therefore, they can be safely thrown into the pan immediately after cleaning up.

• Ginger (peeled and washed) – 0.8 kg;
• Onion – 1 head;
• Sour cream or mayonnaise – 2 tbsp. l .;
• Salt, pepper, vegetable oil.

Tasty fry raw mushrooms will help step by step recipe.

1. Fry the onion, sliced ​​in half rings in vegetable oil, and put in a separate plate.
2. Put mushrooms in slices in a pan after onion and fry over medium heat until liquid evaporates.
3. Then add the onion and continue to fry for 10 minutes.
4. Pour in sour cream, add salt and pepper, mix and simmer under cover 5 minutes
5. At the end, you can add chopped fresh to the finished dish greens.

Raw saffron soup: a step by step recipe with photos

So, to the question whether saffron mushrooms are eaten raw, you can answer in the affirmative. But no less delicious is the soup of these fruit tel. Such a fragrant first course can even decorate a festive a feast. You can also organize a full meal with it. or dinner at the family table. In this case, the first dish is being prepared without frying. For those who are fasting and dieting, such light soup is what you need.

• Ginger – 500 g;
• Average potato – 3-5 pcs.;
• Rice – 2 tbsp. l .;
• Water – 2.5-3 L;
• Onions and carrots – 1 pc.;
• Garlic – 1 clove;
• Salt, bay leaf and pepper.

Prepare raw saffron soup according to this step-by-step recipe with Photo.

1. Peel and cut vegetables: potatoes – cubes, carrots, onions and garlic in small cubes.
2. Boil water, add potatoes with carrots and rice.
3. Clean the mushrooms from dirt and adhering debris, then rinse in water and cut into slices or slices.
4. Add to pot after potatoes are cooked until half-preparedness.
5. 7-10 minutes before cooking, add onion with garlic, as well as salt and pepper to taste.
6. Turn off the stove and send 1-2 bay leaves to the soup.

Plain Raw Caviar Caviar

Raw saffron caviar is prepared very simply. It can be safely add to various dough products. Such a product can freeze for the winter or close in jars, previously fried on in the pan.

• The main product is 2 kg;
• Vegetable oil;
• Garlic – 2-3 cloves;
• Vinegar 9% – 1 tbsp. l .;
• Salt pepper.

How to cook raw saffron mushrooms for the winter in the form of caviar?

1. After cleaning and washing, grind the mushrooms through a meat grinder or in the blender. You can skip the caviar through a meat grinder 2-3 times, in depending on the desired grain size.
2. Heat the oil in a pan and lay out the resulting mushroom mixture.
3. Fry for 5 minutes, cover and simmer another 30 minutes for slow fire.
4. Add salt, pepper, minced garlic and vinegar.
5. After 5-7 minutes, turn off the stove and spread the eggs over sterilized banks.
6. Close with nylon covers, and after cooling, take out to basement.

Raw Ham Salad with Ham

Mushrooms mushrooms can be eaten raw, adding them to various salads. With such dishes, an easy and quick meal is provided! Raw mushrooms completely retain all the beneficial properties, as well as save time and energy for cooking food. Can experiment with ingredients, coming up with new flavor combinations. but it must be remembered that a salad with raw saffron mushrooms should not be stored longer than 24 hours. Therefore, you should cook such dishes in small quantities.

• Ginger – 300 g;
• Ham – 300 g;
• Pickled or fresh cucumbers – 2 pcs.;
• Boiled eggs – 3 pcs.;
• Canned peas – 200 g;
• Lemon – ½ pcs.;
• Mayonnaise for dressing.

Raw saffron salad is prepared as follows way:

1. Fruit bodies are cleaned and washed in cold water.
2. Excess moisture is soaked in a paper towel and then mushrooms stacked in a separate plate.
3. Seasoned with lemon juice and left for 15 minutes.
4. Ham is cut into cubes or julienne into a common container, cucumbers and boiled eggs.
5. Canned peas are added, followed by mushrooms.
6. Dressed with mayonnaise, mixed and served to the table.
7. If desired, you can decorate the top of the salad with chopped herbs parsley and dill.