What can be done with large mushrooms: homemade recipes

Usually mushroom pickers prefer to collect small and strong saffron mushrooms to pickle and pickle them on in the winter. However, such a desire does not always coincide with opportunities. Sometimes only large fruiting bodies can be brought home. But this absolutely does not upset the fans of the “quiet hunt”, because even big saffron milk mushrooms at home can be used.

First of all, it should be noted that large mushrooms should be strong and intact so that they can be recycled. In addition, mushrooms should be collected only in environmentally friendly places, as they accumulate radiation and heavy salts from the air metals. Therefore, the older the mushroom, the more harmful substances it absorbs into itself. It is also important to thoroughly clean the product, soak and boil it. If the above recommendations have been followed, then You can not be afraid for your health and harvest large fruiting bodies.

What to make of big saffron milk so that for the future they can be prepared for winter season?

How to salt big winter saffron mushrooms in the cold way: recipe pickles of large mushrooms

Many experienced mushroom pickers will never pass by large fruit bodies in the forest, because for them there is always a “work” for decoration everyday and festive table. If we talk about the cold salting method for large saffron milk mushrooms, then it consists in the absence pre-boil.

• 3 kg of large mushrooms;
• 150 g of table salt;
• 2 tbsp. l dried dill;
• 5 bay leaves;
• Currant leaves;
• 20-30 peas of black pepper.

How to salt large mushrooms in a cold way?

1. Since the cold method involves salting raw fruit bodies, then in this case we will use soaking and blanching.
2. We clean the mushrooms from debris and adhering dirt, cut off the legs and pour acidified water. For 1 liter of water, add 0.5 tsp. citric acid, this will help preserve the natural color of the fruit body.
3. After 2-3 hours, we put the mushrooms in a colander and lower them into boiling water for blanching for 3-4 minutes.
4. We rinse in water and leave to drain from excess fluid.
5. In the prepared dishes, we line the pure currant leaves, and pour a layer of salt on top, about 40-50 g.
6. Add 1-2 bay leaves, 0.5 tbsp. l dill, 7-10 peas black pepper.
7. We distribute the layer of mushrooms with the caps down, and then repeat procedure for laying salt and spices, as described in previous steps.
8. Cover the billet layered with several currant leaves, close with a suitable lid and any other the plane.
9. We establish oppression, creating a press for mushrooms, and we take out cool place.
10. After 3-4 days, open the lid and watch how the juice stood out. It should be enough to completely cover the mushrooms.
11. After another 10-12 days, you can check the appetite for readiness, and then decorate the table with it.

How to pickle big mushrooms in a hot way

Hot salting is one of the most suitable processing methods. for forest gifts.

Some housewives are interested in whether it is possible to salt large saffron mushrooms? Yes, it can, and it is done very simply.

• 5 kg of mushrooms;
• 200 g of salt;
• 40-50 grains of allspice and black pepper;
• 4-5 buds of cloves and bay leaf;
• 3 tbsp. l mustard seeds;
• Horseradish leaves;
• 2 bunches of fresh dill.

How to salt large mushrooms, using the hot method?

Boil cleaned from dirt and washed fruit bodies for 15 minutes salted water.

We shift into a colander and set aside so that the water from camelina good glass.

Tear the leaves of horseradish with our hands into slices and pour over boiling water, dry.

Dill thoroughly washed and chop finely with a knife.

At the bottom of the container for pickling we form a “pillow” of leaves horseradish.

We spread 1/5 of the salt and other spices on it.

On top we distribute approximately a layer of 1 kg of large mushrooms, cut into several parts.

Next, on the second circle, lay out a layer of mushrooms, salt, laurel leaf, pepper, cloves, dill and mustard seeds.

Having laid all the ingredients, we cover the blank with a cloth or gauze, close with a flat plate and put the load.

After 7-10 days of storage in a cool room, the workpiece can be put on the table for a treat.

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What to make of big saffron mushrooms for the future: a savory snack with garlic

How else can you salt big mushrooms for the winter? For example, you can add garlic to salting to taste, due to which the appetizer will be piquant and islet, which men will like very much.

• 4 kg of mushrooms;
• 160-180 g of salt (not iodized);
• 10-15 cloves of garlic;
• Leaves of cherry and / or oak;
• 35-40 peas of black pepper;
• 1 tsp coriander kernels.

How to pickle big mushrooms with garlic?

1. Cut the peeled fruit bodies into large pieces and boil 10-15 minutes
2. After the procedure, let drain, shifting in a colander for some time.
3. In glass jars or in any other (non-metallic) dishes put cherry and / or oak leaves washed with soda.
4. In a separate container, mix the boiled mushrooms, salt, coriander, pepper and garlic, sliced.
5. Then shift the mass onto a “pillow” of fresh leaves in cans.
6. Press down well with your hands, cover with a napkin and put cargo.
7. Take to the basement, and after a few days, check the snack for readiness.

A popular winter recipe for pickled large saffron milk cap

What else can you cook from big mushrooms for the winter? For instance, pickling is considered to be an equally popular processing method.

• 2 kg of large mushrooms;
• 1 tbsp. l salts;
• 750 ml of water;
• 2 tbsp. l Sahara;
• 5-6 Art. l 9% vinegar;
• 3 dried clove buds;
• 5 bay leaves;
• 15-20 peas of black pepper.

The recipe for winter pickled saffron mushrooms divided into stages.

Main product, peeled and soaked for 2 hours immerse in the water specified in the recipe. Pre each it is better to cut a copy into large parts.

Add salt, sugar, cloves, bay leaf and stir until dissolution of crystals of the 1st and 2nd ingredient.

Boil for 10 minutes and add vinegar, continue cooking a couple more minutes.

Sterilize glass jars and fill each one marinated saffron mushrooms. When transferring mushrooms, it is better to remove Bay leaf.

Close with nylon covers and allow to cool, wrapping in warm blanket.

Take to the basement, but you can leave it stored in the fridge.

What else to cook from big saffron mushrooms: mushroom recipe caviar

What you can do with big saffron mushrooms is good for everyone to know. to the hostesses. So, mushroom caviar is one of the best options, allowing to process large and not very beautiful specimens fruit bodies.

• 1 kg of mushrooms;
• 300 g onions;
• 2 tsp 9% vinegar;
• Vegetable oil;
• Salt, pepper to taste.

A step-by-step recipe will show what to make of large saffron milk mushrooms.

1. Boil fruit bodies for 5 minutes and allow them to drain from excess liquids by shifting to a colander or wire rack.
2. Pass through the meat grinder 1 or 2 times, depending on desired grit.
3. Chop the onion with a meat grinder and then put on A pan heated with oil.
4. Fry and add mushroom mass, mix and continue. fry for 10-15 minutes
5. Cover, reduce heat and simmer for 20 minutes.
6. Add salt, pepper to taste and vinegar, mix and simmer with open lid for another 5 min.
7. Spread the mass in sterilized jars and close with kapron lids.
8. After cooling, remove the workpiece into the basement or leave in the fridge. Preservation should be stored for no more than 4 months, if longer then re-sterilize the cans together with blanks.

Large mushrooms fried for the winter

The following recipe will show what else to do with large saffron mushrooms.

• Saffron milk cap
• Vegetable oil;
• Salt.

Step-by-step cooking of fried large for the winter saffron milk cap:

1. Cut the fruit bodies into pieces and fry on a small the amount of vegetable oil before the liquid evaporates.
2. Pour in oil so that the mushrooms literally float in it.
3. Salt to taste and fry for 20 minutes with the lid open.
4. Distribute to sterilized banks and pour the remaining oil.
5. Close with nylon caps or roll up metal, give cool and take to the basement.