Processing mushrooms for the winter: recipes for delicious snacks

For saffron milk caps, lovers of 'quiet hunting' take a worthy place in the mushroom 'kingdom'. These fruiting bodies are pleasant not only to collect, because they grow in large groups, but also to prepare a variety of dishes from them. The processing of camelina mushrooms will make it possible to make tasty preparations for the long winter. These snacks will always remind you of warm autumn days.

Experienced mushroom pickers always admire the delicious, delicate and versatile fruit bodies. The fact is that not a single species undergoes such numerous processing methods as mushrooms.

The process of preparing saffron milk caps for processing

Note that the preparation of camelina for processing is a rather important process. The quality of the blanks and their shelf life will depend on it. Considering each individual method, it is important to know first some rules for pre-cleaning.

Before mushrooms are on the table as an appetizer or main dish, they must undergo not only cleaning from contamination, but also heat treatment.

Processing saffron milk caps at home is divided into stages, and preparation is the first of them. So, it is better to start cleaning right in the forest during collection, removing contaminated areas with a knife from each specimen. Trust me, this will save you time when you get home.

Sort out mushrooms, rejecting wormy and rotten ones, if any.

Put aside whole and young specimens in one direction, and large, cut and broken ones in the other.

Cut off the lower part of the leg, and also remove the damaged upper layer of the plates.

Put mushrooms in cold water and rinse well with your hands to remove sand. However, it should be remembered that in no case should you wash the mushrooms before freezing or drying.

Further, each housewife must decide on recipes for processing camelina mushrooms. Further preparation of fruit bodies for the winter will depend on the options chosen.

Processing camelina for storage implies conservation processes: pickling, pickling, fermentation, frying, mushroom caviar, etc. For example, small and whole specimens of mushrooms are great for pickling and pickling. Fruit bodies of an unpresentable type are cut into pieces and used for other processing processes. We suggest that you familiarize yourself with individual recipes for processing saffron milk caps for the winter.

Methods for processing saffron milk caps for the winter: cold, hot and fast

Each culinary specialist uses methods of processing mushrooms that are more suitable for their taste. Salting is the most common way to harvest mushrooms for the winter. We offer the best options for salting saffron milk caps – cold, hot and quick.

Cold way.

With the cold method of processing saffron milk caps for the winter, the fruit bodies are not boiled, but simply undergo primary processing and rinsing in cold water.

Then they are distributed in an enamel, wooden or glass container in layers, sprinkled with salt, bay leaves, black peppercorns and other spices.

Press down with oppression and leave for 2 weeks. During this time, you need to wash the oppression several times and watch that the brine completely covers the mushrooms.

Hot way.

With the hot method of processing camelina for the winter, after cleaning, the mushrooms are boiled for 15 minutes in salted water.

They are thrown back on a wire rack and, after draining completely, are laid out in layers, sprinkling with salt, garlic, bay leaves and a mixture of peppercorns.

Cover with a gauze napkin or linen cloth, cover with yoke on top.

After 5-7 days, the mushrooms are ready for consumption.

Fast way.

This option for processing saffron milk caps allows you to taste fruiting bodies after 4-5 hours.

1. After preliminary cleaning and washing in running water, young mushrooms are left on the grate for draining.
2. Place in a deep enamel bowl with the caps facing up.
3. Add a little salt so that the preservative gets on each copy of the mushroom.
4. Press down with oppression and leave for several hours.
5. As soon as the mushrooms release a reddish juice, they can be eaten.

According to some housewives, mushrooms salted in this way have a little bitterness. However, this only adds a special piquancy to the dish.

Processing camelina for the winter by fermentation

> Processing saffron milk caps for the winter includes another option – fermentation. This process takes 2 to 3 weeks, depending on the size of the mushrooms, but the taste and aroma of the dish is simply amazing.

1. For the fermentation process, only caps of saffron milk caps are taken, which should not exceed 6-7 cm in diameter.
2. After preliminary cleansing and washing, the mushrooms are blanched in boiling water for 2-3 minutes.
3. Throw back on the wire rack and leave to drain completely.
4. They are laid out in glass jars and filled with filling.
5. Filling: for 1 kg of fruit bodies take 1 tbsp. l. not iodized salt, ½ tbsp. l. sugar, 1 tbsp. l. whey or sour milk.
6. Cover the jars with a gauze napkin and put the load on top. The mushrooms must be completely in the pot to ferment well.

Processing mushrooms for storage by pickling

The recipe for processing camelina mushrooms by pickling includes boiling fruit bodies in a marinade (hot method) or separately (cold). Vinegar or citric acid is taken as a preservative.

1. Prepared mushrooms are boiled in boiling water for 10 minutes.
2. The water is drained, poured in new and salt, sugar, spices and spices are added, including the selected preservative.
3. Boil in the marinade for 20 minutes, distribute in sterilized glass jars and close with tight nylon lids.
4. With the cold method, separately boiled mushrooms are laid out in jars and poured with boiling marinade.

Processing camelina for the winter: fried mushrooms in oil

Fried mushrooms can also be preserved for long shelf life. Processing camelina in oil is an excellent option for harvesting for the winter.

1. The peeled and washed fruit bodies are cut into pieces and placed in a dry frying pan.
2. Fry until the liquid evaporates and pour in a large amount of oil so that the mushrooms literally float in it.
3. Fry over medium heat for 25-30 minutes with constant stirring.
4. Add a little salt, mix and distribute hot to sterilized jars.
5. Close with tight capron lids, allow to cool and refrigerate.