Dry salted saffron mushrooms: simple recipes for winter

These beautiful red mushrooms begin bearing fruit already with mid-summer, and finish almost at the end of October. Collect mushrooms are a pleasure, as they grow in large groups. Therefore, finding only one mushroom, you can have no doubt that around is there some more. In a short period of time from one glade it is easy to collect more than one basket of mushrooms.

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

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

Before you start cooking salted saffron milk mushrooms should be processed:

• To clear mushrooms from forest debris, removing the remnants of needles and leaves;
• Cut off the ends of the legs and then with a damp kitchen sponge or wipe each head of the mushroom with a medium hard toothbrush. At dry salted mushrooms should in no case be washed so that they do not soaked up water.

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

The simplest recipes for dry salted mushrooms help make these mushrooms are real delicacies. The snack is very tasty, juicy and surprisingly fragrant.

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

How to pickle dry saffron mushrooms: a classic recipe

Gingerbread cooked with dry salting for the winter according to the classic The recipe is very tasty and fragrant. This option even experienced chefs enjoy it, preferring the natural taste mushrooms, without the addition of spices.

• 5 kg of mushrooms;
• 300 g of salt.

You can find out how to salt saffron mushrooms with a dry ambassador step by step description of the recipe.

After preliminary dry cleaning, lay the mushrooms in layers in enamel pan and sprinkle with salt.

Then cover with an inverted plate and crush with oppression, for example, granite stone or a glass container with water.

Move to a cool and dark room and leave for 15 days.

Distribute mushrooms in sterilized glass jars, pour precipitated brine.

Close tight covers and put on shelves in the basement again. Such a blank can be stored for no more than 12 months.

How to salt mushrooms with dry salted salmon with cloves

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

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

We offer to see the process of making saffron mushrooms dry pickling on the video.

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

Dry salted saffron recipe with garlic

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

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

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

1. The bottom of the enameled pan is laid out with horseradish leaves, scalded with boiling water and dried. This will not allow develop mold in the workpiece.
2. Then two dill umbrellas and a layer are laid out peeled mushrooms in a dry way.
3. Mushrooms sprinkled with salt and a portion of crushed cubes garlic.
4. Then, every 2-3 layers of mushrooms are sprinkled with salt and garlic.
5. Having laid out the main product, cover everything with the remaining umbrellas dill and horseradish leaves.
6. Cover with a cloth or gauze and squeeze upside down the lid.
7. Put on top the cargo, which can serve as a large can with water, and transfer to a dark, cool room for 2 weeks.
8. When the saffron milk leaves and the juice mixes with salt, there will be product salting occurs.
9. Every 3-4 days, the gauze from the surface of the mushrooms will need to be changed to new or wash in salted water.
10. Transfer mushrooms to sterilized jars, pour brine and put in the refrigerator. You can start tasting after 2 weeks, that is, salting time lasts 30 days.

Dry salmon saffron with mustard seeds

Dry salted saffron milk recipe with mustard seeds can decorate any holiday table, as well as diversify your everyday menu.

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

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

In this version, the housewives use not only mustard seeds, but also spruce branches that give the appetizer a stunning aroma.

1. Put one on the bottom of an enameled or wooden container spruce branch and lay out a layer of peeled dry mushrooms hats down.
2. Next, add salt to the mushrooms and sprinkle with mustard seeds, adding 1 Bay leaf.
3. Put the whole main product, adding salt, mustard and Lavrushka.
4. Cover with a spruce branch, then with a gauze napkin, press down the lid by placing a small load on it.
5. Take to the basement for 2 weeks, changing the gauze every 3-4 days a napkin.
6. Mushrooms can be left in the container in which they were salted, and can be transferred to sterile jars, pour brine and close lids.

Dry salmon saffron pepper and how to remove excess salt

How to properly salt the mushrooms with dry salting, adding fragrant pepper to surprise your household with a very tender and fragrant a snack?

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

1. After cleaning, in which water is not used, the mushrooms spread layers in an enameled container, where there is already a “pillow” of leaves.
2. Pour each layer of fruiting bodies with salt and peas. allspice.
3. Press every few layers with your hands and spread the mushrooms. further, sprinkling with a preservative.
4. A layer of leaves is distributed on top, covered with a clean cloth, crushed with cargo, taken out to the basement or put in the refrigerator for 7 days. All this time you need to make sure that the top layer of mushrooms was covered with brine, otherwise the workpiece may deteriorate.
5. There is such a snack in 20-25 days.

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