Harvesting saffron mushrooms for the winter ways

In autumn, it’s time to think about what to make of mushrooms blanks for the winter to please their loved ones. The most common methods: pickling, pickling, freezing, caviar and salads. In winter, it will be possible to cook from such blanks tasty soup, borscht, mushroom sauce and other goodies.

We offer the best recipes for prepared saffron mushrooms for the winter with step by step description. Following them, there is no doubt that delicious mushroom snacks will delight you and your guests all in the winter. The main thing is not to lose time, and begin to cook the chosen you option.

Harvesting saffron mushrooms with carrots for the winter in jars: a recipe with video

Modern housewives use a practical and convenient way harvesting saffron mushrooms for the winter – in banks. An interesting pickling recipe mushrooms at home will make the appetizer delicious, fragrant and crispy.

• 5 kg of mushrooms;
• 2 l of water;
• 200 ml of a solution of 9% acetic acid;
• 70 g of sugar;
• 100 g of salt;
• 20 peas of black pepper;
• 10 pieces. bay leaf;
• 300 g of carrots and onions.

Watch also a video on how the harvesting of saffron milk goes. for the winter in banks.

Mushrooms are cleaned and washed, the ends of the legs are cut off.

A marinade is being prepared: the water is brought to a boil, sugar is introduced and salt, everything is mixed.

Onions are cut in half rings, carrots are chopped with graters, all together is introduced into a boiling marinade.

Add bay leaf and black pepper peas, boils for 5 minutes

The washed mushrooms are laid out in batches in a colander and lowered into boiling marinade for 10 minutes.

Unfolded in sterilized jars and poured hot marinade to the top.

To extend the shelf life of the workpiece, you should spend it sterilization. Jars of mushrooms are placed in hot water and sterilized over low heat for 40 minutes.

They are rolled up by covers, and after cooling they are put in the dark a place. Note that such mushroom preparations can be stored in pantry room.

Fried saffron mushrooms for the winter: recipe for borsch and side dish

Is it possible to preserve fried mushrooms so that their taste pleased you and your family? We offer the recipe for the preparation of fried mushrooms for the winter in the easiest way.

• 2 kg of mushrooms;
• 100 ml of vegetable oil;
• Salt and ground pepper to taste.

Preparation for the winter of fried saffron milk is prepared in stages.

1. Mushrooms are cleaned, washed and put in boiling water.
2. Boil for 20 minutes over medium heat and put in a colander, rinse.
3. Spread in a hot dry frying pan and fry over low heat until all the liquid has evaporated.
4. Pour oil, salt and pepper to taste, mix.
5. Fry until golden brown and then dry. clean cans.
6. Squeeze with a spoon so that air comes out, and fill with oil, which remained in the pan. If there is little oil, you should ignite some more in the pan, and after pour in.
7. Close the capron lids, let cool, and after cooling put in the refrigerator.

From fried mushrooms you can cook a delicious side dish for meat. In addition, from such a preparation of saffron mushrooms for the winter you can cook borsch or soup that will surprise you with its unique mushroom tasteful.

The recipe for harvesting saffron mushrooms for the winter by freezing

The recipe for preparing saffron mushrooms for the winter by freezing is one of The best ways to preserve the beneficial properties of a product Besides, such a semi-finished product can be used for cooking almost any dish.

• Mushrooms;
• Kitchen sponge;
• Food grade plastic containers or bags.

At home, make a preparation of mushrooms for the winter will be not difficult.

1. Sort out the mushrooms, discarding rotten and damaged ones.
2. Clean forest debris with a damp kitchen sponge.
3. Cut off the sealed ends of the legs and place on a tray thin layer.
4. Put in the freezer and leave for 3-4 hours until the mushrooms Do not freeze.
5. Remove from the freezer and distribute them in plastic containers. If mushrooms are laid out in plastic bags, from them you need to let out air and tie. Each container with mushrooms should be signed with the date of freezing.

Harvesting saffron mushrooms for the winter hot way: recipe salted mushrooms with garlic

The recipe for saffron mushrooms for the winter by hot salting made simple enough. Such salting will allow you to set a snack on the table in 7-10 days.

• 3 kg of mushrooms;
• 3-4 tbsp. l salts;
• 5 cloves of garlic;
• 3 dill umbrellas;
• 15 peas of black pepper;
• Blackcurrant leaves.

It is proposed to prepare salted saffron mushrooms for the winter according to detailed description provided for each step.

1. Rinse the cleaned mushrooms in large quantities water.
2. Put in water, bring to a boil and boil for 10 minutes.
3. Transfer to a colander and rinse with cold water, leave to drain.
4. Put “pillows” of black leaves in sterilized jars currants, put dill umbrellas and pour a small amount preservative.
5. Lay boiled mushrooms on a “pillow” of leaves and dill hats down.
6. Sprinkle with salt, and then pick up the cans until top, sprinkled with salt, black pepper peas and chopped garlic.
7. Mushroom broth, in which mushrooms were cooked, pour into jars and close tight caps.
8. Cool at room temperature and put in fridge.

Dry salted saffron mushrooms for the winter

The recipe for harvesting salted mushrooms for winter salting – a great option to preserve all the taste and nutrition product properties. It is worth trying it only once, and from such a snack would be hard to refuse.

• 3 kg of mushrooms;
• 120 g of salt;
• 3 pcs. bay leaf;
• 5 peas of allspice.

1. Mushrooms pre-cleaned without the use of water and cut lower part of the legs.
2. Spread in layers in sterilized jars, pouring each row of salt, allspice and bay leaf.
3. Cover with a gauze napkin and press down with a load.
4. After 4-5 days, the fruiting bodies will settle and release the juice, which will turn brown.
5. After another 7 days, the mushrooms will be ready for use.

A simple recipe for preparing saffron mushrooms for the winter in a cold way pickles

We recommend using the recipe for preparing saffron mushrooms for the winter cold salting method. The appetizer is crispy, flavorful. and very tasty. Fruit bodies salted in this way retain all their nutritional properties and trace elements. Although for it takes longer to reach their readiness than when it’s hot way.

• 3 kg of mushrooms;
• 15-20 peas of black pepper;
• 5 pieces. bay leaf;
• 150-180 g of salt.

Salting saffron mushrooms, as a preparation for the winter – quite simple option, and you don’t have to stand near the stove for a long time.

The main factor when cold salting is use of glass, wood, ceramic or enameled container.

1. Young specimens of saffron milk are cleaned of dirt and sand, washed in cold water and spread on a kitchen towel so that have dried out.
2. Spread in layers in a container in which they will be salted, sprinkled with salt, peppercorns and bay leaf.
3. After filling the tank, press the mass with your hands so that condense.
4. They put something heavy on the surface and cover with gauze with a napkin.
5. Left under oppression for 3 weeks, 2 times a week checking the presence of brine in mushrooms. If there is little fluid in the workpiece, you should add cold boiled water.

Harvesting pickled saffron mushrooms for the winter: a recipe for mushrooms with cinnamon

Use another recipe for pickled pickles. for winter mushrooms mushrooms – with the addition of cinnamon. The snack will turn out original, and will delight your family and guests amazing tasteful.

• 4 kg of mushrooms;
• 1 liter of water;
• ½ cinnamon sticks;
• 50 ml of vegetable oil;
• 8 tbsp. l vinegar
• 2.5 tbsp. l salts;
• 2 tbsp. l Sahara;
• 10 peas of black and allspice.

This preparation for the winter is prepared from boiled saffron mushrooms, which speeds up the process of pickling.

1. Peel the mushrooms, cut off most of the legs and rinse in large amount of cold water.
2. Pour with water and boil for 20 minutes, constantly removing from the surface foam.
3. Drain the water, put the mushrooms in a colander and leave to drain.
4. Make a marinade: in water from a recipe, combine salt, sugar, mix to dissolve the crystals.
5. Pour in mushrooms, boil and boil for 5 minutes.
6. Introduce pepper, vegetable oil, cinnamon and vinegar.
7. Continue cooking mushrooms for another 10 minutes, then remove from stove.
8. Distribute to sterilized banks, pour the marinade and give cool at room temperature.
9. After cooling, remove the workpiece in a dark and cool basement.

Harvesting boiled saffron mushrooms for the winter with hot pepper

This original way of harvesting saffron mushrooms for the winter will not leave nobody indifferent. Such an appetizer, cooked at home conditions, perfect for strong drinks.

• 3 kg of mushrooms;
• 500 ml of water;
• 300 ml of vegetable oil;
• 1 tbsp. l vinegar 70%;
• 5 cloves of garlic;
• 1 pod of chili pepper;
• 1 tbsp. l salts;
• 1.5 tbsp. l Sahara;
• 6 clove buds;
• 7 peas of black and allspice;
• 2 dill umbrellas.

Use the detailed recipe with the photo to prepare winter came out of saffron mushrooms tasty.

1. Mushrooms are cleaned, washed and boiled in salted water 15-20 min
2. We take out a slotted spoon in an enameled pan, fill it with water, specified in the recipe, and let it boil.
3. We introduce all the spices and spices, except for acetic acid, and cook over low heat for 15 minutes
4. Pour the vinegar and cook for another 5 minutes, remove from the stove.
5. We put the mushrooms in sterilized jars, marinade filter, let it boil.
6. Pour mushrooms to the top, roll up and turn over.
7. Cover with something warm on top and let cool.
8. We take out in a dark and cool room for a long storage.

Harvesting camelina with tomato paste for the winter

Caviar as a piece of saffron mushrooms for the winter is one of the most popular mushroom snack options. Every cook can take this special recipe. Opening a jar of winter with such a blank, you can diversify everyday and even holiday menu.

• 3 kg of mushrooms;
• 500 g of carrots and onions;
• 5 tbsp. l tomato paste;
• 4 cloves of garlic;
• Vegetable oil;
• Ground black salt and pepper – to taste.

To make the appetizer tasty and aromatic, you need to give it infuse after cooling for 2-3 days.

1. Mushrooms are cleaned of forest debris and dirt, tips are cut off legs and washed in warm water with salt (per 1 kg mushrooms need to take ½ tbsp. l salt).
2. After washing, the fruiting bodies are filled with water and boiled on medium heat for 20 minutes, removing all the time appearing on surface foam.
3. While the cooking process is in progress, carrots and onions, which are chopped into cubes.
4. The onions are fried separately in a pan and laid out in a bowl.
5. Then fry the carrots until cooked and combine with onions.
6. Boiled mushrooms are washed, left to drip in a colander and chopped with a meat grinder.
7. Fried in vegetable oil until golden brown and combine with chopped vegetables.
8. The whole mass is mixed, salted and peppered to taste, add tomato paste and simmer for 20 minutes. If the caviar is too thick, add 1 tbsp. boiled water and mix.
9. Diced garlic is introduced, everything is mixed and languishes for another 20 minutes.
10. Mushroom caviar is laid out in sterilized jars and closes with tight nylon caps.
11. It is left in the room until completely cooled, and then taken out basement or stored in the refrigerator.

What to cook with saffron mushrooms for the winter: a recipe for preparing fragrant lettuce

If you have wild mushrooms, we suggest making a salad. Recipe saffron mushrooms for the winter as a salad – a great option Flavored cold appetizers for any festive table.

• 3 kg of mushrooms;
• 1 kg of eggplant;
• 700 g of onion;
• 500 g of fresh tomato;
• 300 ml of vegetable oil;
• 3 tbsp. l 9% vinegar;
• 1 tbsp. l Sahara;
• Salt to taste;
• 1 tsp mixture of ground peppers.

1. Peel, rinse and boil the mushrooms in salted water with adding 2 pinches of citric acid.
2. Put in a colander, rinse under a tap with cold water and leave to drain.
3. While the saffron mushrooms flow down, peel the eggplants, cut in small cubes and fry in vegetable oil.
4. Peel the onion, wash and cut into thin half rings, then fry until golden brown.
5. Cut saffron milk (if large), fry in oil until Blush, mix with onions and eggplant.
6. Dice tomatoes or grind in a meat grinder, simmer in a pan with added oil and salt for 10-15 minutes.
7. Pour the tomato mixture into the mushrooms with vegetables, salt to taste, add pepper, mix.
8. Pour sugar, pour vinegar and simmer for 40 minutes on a slow the fire.
9. Distribute into sterilized jars and roll up metal lids.
10. Insulate on top and leave to cool completely.
11. Take out to the basement and store at a temperature not exceeding + 10 + 12 ° С about 4-6 months.

Choosing any recipe for saffron mushrooms for the winter, and knowing that you can cook to surprise and please your family members start cooking delicious snacks.