Saffron milk recipes. Recipes for making pickled saffron milk caps for the winter at home

Saffron milk caps are considered one of the most common types of mushrooms, but many people mistakenly underestimate their usefulness and do not know how tasty the preparations can be. There are many options for preparing dishes with this ingredient, so it is recommended to find out in advance about the benefits of the product, which recipes are the most popular, and what are the features of preparing saffron milk caps for the winter.

The mushrooms got their name due to the peculiarities of their appearance in the form of a bright red color. This color is given by beta-keratin, which, when ingested by the human body, is converted into vitamin A. This element is necessary for the normal functioning of the visual organs.

The presence of a large amount of vitamins, mineral salts, ash substances, and saccharides has a beneficial effect on the condition of the human body. Eating them improves the structure of hair, nails, and skin. Camelinas contain lactrioviolin, which is a unique antibiotic of natural origin and is capable of suppressing the activity of bacteria.

Due to the presence of this effect, mushrooms are often used in traditional medicine recipes for the treatment of inflammatory diseases, including tuberculosis.

The advantage of saffron milk caps over other varieties is their easy digestibility by the body, and in terms of the amount of amino acids they contain, they are equal to meat. At the same time, the product has high energy value; according to this criterion, it exceeds that of beef, chicken and eggs.

Clean and soak mushrooms

Today there are a huge number of recipes with saffron milk caps. They can be boiled, fried, stewed, salted, eaten with sour cream or fresh with salt. To obtain a tasty dish, it is important to properly clean and process mushrooms. They can be soaked, but experienced connoisseurs of saffron milk caps say that this is not necessary. In practice, the difficulty is to thoroughly wash the mushrooms, and soaking in water for 1 hour makes this process easier.

How to prepare raw materials:

saffron milk caps are carefully sorted - they are highly susceptible to worm invasion, so this must be done quickly;
the raw materials are placed in a colander and thoroughly washed, completely getting rid of forest debris;
The raw materials are laid out on a flat surface, preferably caps down, and left to dry.

Preparing mushrooms for the winter

At home, there are a wide variety of ways to prepare saffron milk caps; they can serve as an independent snack or as a side dish for other dishes. In order to prepare them for the winter, the following options can be used:

canning;
pickling;
fermentation.

The method of preparing the preparation for the winter is influenced by the taste preferences and size of the mushrooms. Small saffron milk caps are often salted and fermented; larger representatives are used for canning and frying.

When working, it is important to adhere to the following recommendations:
edible saffron milk caps have a bright orange cap, show a carrot-like color when broken, and a pleasant aroma; a specific unpleasant odor and the appearance of white liquid indicate the unsuitability of the material;
saffron milk caps do not like a lot of spices; using a couple of peppercorns and bay leaves is enough; when pickling, 50 grams of salt per 1 kilogram of raw material is required;

If mold appears on the surface, it can be removed with gauze previously soaked in a salt solution.

Camelinas can be used in combination with other products or act as the main ingredient.

Hot marinated

Many people prefer to pickle saffron milk caps, as this eliminates the bitterness characteristic of salted and pickled mushrooms. The advantage of this method is that the finished product can be used as an independent dish, in salads, and fillings for pies. The amount of main ingredients is determined depending on the volume of raw materials. To marinate 1 kilogram of saffron milk caps you will need:
water - ¾ cup;
salt - 1 teaspoon;
peppercorns - 4 pieces;

vinegar 6% - 0.5 cups.

To marinate mushrooms, perform the following steps:
pour boiling water over the saffron milk caps in a colander and cool;
prepare a marinade from water, salt, pepper;
the raw materials are boiled in the solution for 25 minutes;
add vinegar to the pan;
cook the mixture for 15 minutes;

put into jars.

The marinade must completely cover the mushrooms, otherwise they will begin to become moldy. After cooling, the workpieces are placed in a refrigerator or dark cellar.

Canning with seasonings

In the traditional classic recipe, only salt is used. Canning with seasonings requires a long cooking period, but its advantage is the unique taste of the mushrooms, which are crispy and aromatic. The following ingredients are used:
saffron milk caps - 3 kilograms;
salt - 150 grams;
oak, currant or cherry leaves;
dill - 1 bunch;
bay leaf - 3 pieces;
black pepper - 15 pieces.

Plant leaves are scalded with boiling water. The raw materials are soaked in water for 4 hours, dried and laid out in layers of 6 centimeters. Each new level is sprinkled with seasonings. Leaves are placed on top of the top layer. The container is placed under pressure and stored in a cold place for 25 days. After 5 days, a lot of juice should be released; if this does not happen, then add boiled salted water.

The liquid should always cover the surface of the mushrooms.

Salted saffron milk caps without sterilization

Small mushrooms just need to be sprinkled with a little salt for 1.5 hours to get a delicious cold snack. With this method, they are thoroughly sprinkled with fine salt and placed in the refrigerator for 48 hours, stirring occasionally.

You can prepare salted saffron milk caps without sterilization using 2 main methods. The first does not involve boiling, and the product is simply covered with salt, the second requires preliminary heat treatment. In the option without sterilization and cooking mushrooms, perform the following steps:

Boil the processed mushrooms for 5 minutes;
the raw materials are placed in a colander to drain the water;
Place mushrooms in even layers in a container, sprinkle each layer with salt, add bay leaf, chopped garlic, and pepper;
oppression is placed on top of the mushrooms, the workpiece is put into the refrigerator or underground for 45 days.

The calculation of salt is carried out so that there are 50 grams of salt per 1 kilogram of raw materials. Jars of water are used to increase the weight of the oppression.

Dry pickling recipe

Mushrooms prepared for pickling are placed in containers, alternating a layer of saffron milk caps of no more than 7 centimeters with salt, the amount of which should be 50 grams for each kilogram of raw materials. Pressure is placed over the filled container; after 24 hours the product will begin to release juice. The finished treat will be ready in 30 days.

Pickled mushrooms

For the recipe, only mushroom caps are used, which should hold their shape and not be too large. This option for processing saffron milk caps, compared to the salting method, is considered more useful, since the lactic acid released during the process contributes to better absorption of the product.

The process looks like this:

the caps are placed in a colander and poured over with boiling water;
A filling solution is prepared from water, sugar, salt and whey;
the raw materials are placed in a container and filled with whey mixture;
the product is placed under pressure, the liquid should completely cover the caps.

The ready-to-eat dish is received after 2-3 weeks.

Cold preservation recipe

The cold method allows you to preserve the beneficial properties of the product as fully as possible. The recipe will require salt and mushrooms in a proportion of 50 grams per 1 kilogram; if desired, you can add dill and garlic. Mushrooms are laid out in layers, caps down, each new one is sprinkled with salt. The top of the container is covered with horseradish leaves, which prevents the workpiece from molding.

After 7 days, the workpiece is checked, transferred to jars, filling them with the released juice. If necessary, fill the containers to the level of the neck with saline solution.

You can prepare saffron milk caps tasty and quickly for the winter using the hot pickling method. For 1 kilogram of raw materials you will need:

salt - 7 grams;
water - 150 milliliters;
citric acid - 1.5 grams.

A marinade is prepared from the listed ingredients. At the same time, the jars are sterilized using any of the possible methods. When using baking soda, it is important to ensure that no residue remains on the inside of the container.

Mushrooms are dipped into the boiling marinade for 15 minutes, then they are placed in dry jars. Pour the boiling marinade over the mushrooms and cover with lids. The jars are removed to a place of permanent storage only after they have completely cooled.

With vegetables and rice in jars

This recipe allows you to get a product that is very convenient for consumption on the go, and also makes it possible, if necessary, to quickly prepare a treat for guests. To do this you will need:

mushrooms - 1 kilogram;
tomatoes - 2 kilograms;
onions, carrots, sweet peppers - 1 kilogram each;
rice - 1 kilogram;
sunflower oil - 400 milliliters;
salt, pepper - to taste.

Step-by-step instruction:

grate the carrots on a coarse grater and place them in a saucepan in hot oil;
fry for 10 minutes;
add chopped onion and pepper, fry for another 10 minutes;
add pieces of mushrooms, tomatoes and rice boiled until half cooked;
The mixture is simmered until the rice is cooked, at which point salt and black pepper are added.

Jars of product are sterilized for 20 minutes and, after cooling, put into the cellar.

Recipe for fried saffron milk caps for the winter

Fried saffron milk caps are universal, they can be eaten cold or warmed, used for making soups and as a side dish, and used as a filling for baking. For the recipe you will need:

mushrooms - 2 kilograms;
turnip onions - 4 pieces;
bell pepper - 1 kilogram;
tomato paste - 3 tablespoons
water - 100 milliliters;
vinegar 9% - 1 tablespoon;
vegetable oil;
salt, sugar and pepper - to taste.

Ring-shaped onions and chopped mushrooms are fried in oil in a frying pan. The temperature regime is chosen to be medium, it is necessary to achieve complete evaporation of moisture. Separately stewed peppers are added to the main mass, and the mixture is kept on the fire for 30 minutes, stirring constantly. A couple of minutes before the end of the process, add salt, pepper, bay leaf and vinegar. The resulting product is distributed into sterilized jars, placed in water for 30 minutes to boil, covered with lids.

After rolling, the containers are put under a blanket to cool.

When are mushrooms ready to eat?

Cooking time directly depends on the chosen method. When using the express method, the finished product is obtained in 2-4 hours. When pickling or canning, the average period varies from 3 to 5 weeks, while the smaller the mushrooms, the shorter the period.

How to store the finished product

Canned mushrooms in glass jars can be stored in the refrigerator or cellar. The optimal temperature is considered to be from 2 to 4 C; lowering the value below 0 C will lead to freezing of the workpiece, and the mushrooms will lose their taste. When the temperature rises above 7 C, souring and bacterial growth will begin, which will cause product spoilage.

Pickled saffron milk caps can be stored in the refrigerator at a temperature of 8-10 C for at least 40 days. At the first sign of cloudiness or the appearance of mold, the brine is drained and refilled with newly prepared brine. Pickled mushrooms cannot be stored for long periods of time, so it is recommended to consume them within a week after they are ready. To extend their life, they need to be sterilized.

When storing pickled mushrooms, it is important to ensure that the liquid completely covers the mushrooms. If there is insufficient liquid, top it up using salted water. If there is a suspicion that the process of spoilage has begun, the mushrooms can be re-boiled, hot-processed or processed into caviar.

Today you will learn how to cook saffron milk mushroom: fry, stew in sour cream, prepare for the winter - salt and marinate. There is a mushroom growing in Russian forests, for which I have special feelings. In Rus' it was called the “Grand Duke” and it was always believed that, if it tasted inferior to porcini mushrooms, it was only slightly inferior. I completely agree with our ancestors, the mushroom is incredibly tasty, it is only important to prepare it correctly.

Mushrooms saffron milk caps - recipes

I always thought he was from a fairy tale. And it turned out that I was not mistaken. According to an old legend, saffron milk caps appeared on earth thanks to a gnome. More precisely, his hat.

Typically, gnomes do not like meeting people. They hide because they are constantly asking for something. But among them there was a little gnome who eagerly communicated with people. He wore an orange hat and helped everyone, especially poor people. To whom he will give a handful of gold coins, to whom he will lead to a treasure. But people, being ungrateful creatures, often amazed the gnome with greed. And in the end, they were so tired that he was tired of empathizing with them and... disappeared forever. He left only a parting gift for people - a hat on the grass.

The bright orange hat turned into a beautiful camelina mushroom. It is quite possible that the gnome gave a gift to people with a hint: if you want to have money, earn it! Collect mushrooms and sell them.

This is what they did in Tsarist Russia. Saffron milk caps grew visibly and invisibly in the forests. And Russia was famous for its salted saffron milk caps all over the world. From pre-revolutionary Russia, from the Urals, saffron milk caps were sent in bottles all the way to France. And they say that they cost more than the famous French champagne.
We won’t give the mushrooms to the French, we’ll cook them ourselves: salt them, marinate them for the winter, boil them, dry them, stew them. We will prepare soup and main courses.

And just some advice:

There is no need to soak mushrooms before cooking.
Remove debris, wipe with a damp cloth, and pour boiling water over it.

Fresh saffron milk soup

You will need:

Saffron milk caps – 250 gr.
Pearl barley – 2 tbsp. spoons.
Onions – 1 pc.
Butter – 1 tbsp. spoon.
Dill, sour cream, pepper and salt - use the quantity at your discretion.

Preparation:

Rinse and soak the pearl barley for at least an hour. Then add water and cook until almost done.
Cut the saffron milk caps prepared for cooking and fry them together with onions. Add to soup.
All that remains is to add salt, pepper and cook until done. Shortly before finishing, add the chopped dill, leaving a little for garnishing the finished mushroom soup. Serve with sour cream.

Fried saffron milk caps - simple recipes

Recipe No. 1. The simplest but most delicious recipe for fried mushrooms will undoubtedly please you.

Take:

Ryzhiki – 400 gr.
Onions – 1 pc.
Lard – 80 gr.
Salt.

Cooking:

Cut the lard into cubes, throw in a frying pan, add onion, chopped saffron milk caps and fry, stirring often.

Recipe No. 2. You will see the next option by watching the video:

Recipe No. 3. Ryzhiki in sour cream, fried. A very simple recipe, unpretentious.
We take:

Saffron milk caps.
Sour cream.
Bulb.
Crackers, white.
Salt, dill, black pepper.

Step-by-step preparation:

Peel the saffron milk caps, boil in salted water for about 10 minutes. Drain the water and place the mushrooms in a frying pan.
Fry the onion separately and add to the saffron milk caps. Pepper, add salt and dill. Fry until golden brown.
Pour in sour cream, add crackers (do not add too much, in moderation). Let it boil and after a couple of minutes turn off the heat.

Recipe for vegetable stew from saffron milk caps

The recipe calls for potatoes, but you can replace them with cabbage, or even add both.
Take:

Potato.
Saffron milk caps.
Flour.
Sour cream.
Salt, dill, parsley and pepper.

Cut the peeled potatoes into cubes and boil. The potatoes should be almost ready. Do not add too much water; it should only cover the potatoes.
Add chopped saffron milk caps to the potatoes.
Add a little flour to the sour cream (for a small 230 g jar you will need 10 g of flour) and stir so that there are no lumps.
Pour sour cream into the pan with the saffron milk caps and potatoes, add salt, pepper and stir.
Place the contents of the pan in a mold and place in the oven to simmer at 180 degrees.
When the vegetable stew is baked and golden brown, garnish with parsley and dill.

Salted saffron milk caps for the winter - recipes

Preparing mushrooms for the winter is task number one for all self-respecting mushroom pickers. And therefore... we salt and marinate.

Recipe No. 1. A classic, traditional recipe for preparing saffron milk caps for the winter at home, proven by more than one generation of mushroom pickers.

Mushrooms – 1 kg.
Salt – 50 gr.

How to pickle saffron milk caps for the winter at home:

Prepare the saffron milk caps for pickling - sort them, wash them, cut off the long stems. The next steps are as simple as possible: lay the saffron milk caps in layers, sprinkling them with salt.
Place pressure on top. At first, after a couple of days, juice will begin to come out, this is normal, do not be alarmed.
The saffron milk caps will be ready in a month or a month and a half, not earlier.

Recipe No. 2. Video method for hot salting saffron milk caps.

Pickled saffron milk caps - a recipe for the winter

And pearl barley.

Probably, the saffron milk caps inherited something from the gnomes from the fairy tale. Bright, with red caps, they can hide in the grass, and standing side by side, they are sometimes difficult to notice. But if you find it, you’ll find a whole family at once!

And if you know how to cook saffron mushrooms, investing not only your knowledge, but also your soul, then all winter you will listen to words of gratitude from your loved ones.

A mushroom harvest brought from the forest poses a difficult task for all housewives. So, after the initial cleaning, you need to decide on the processing method. They use some of the fruiting bodies for canning, the rest are used for preparing lunch or dinner. If we talk about specific types of mushrooms that are ideal for both of the mentioned purposes, then saffron milk caps will definitely be on the list of leaders.

This article answers the question that worries many novice housewives: what dishes can be prepared from saffron mushrooms? Experienced cooks are also encouraged to familiarize themselves with the recipes provided in order to successfully replenish their “treasury” of mushroom dishes.

It must be said that saffron milk caps, although they are laticifers, do not need to be subjected to preliminary heat treatment. Additionally, these versatile fruiting bodies can be dried and frozen for winter use. The following 10 simple recipes with photos will make saffron milk dishes welcome on your table at any time of the year.

A classic recipe for fried saffron milk caps will help you out if you need to quickly set the table for a family meal or a friendly meeting. Using it, every housewife will prepare a tender, but at the same time satisfying and aromatic dish.

Camelina mushrooms – 0.8 kg;
Onions – 0.3 kg;
Butter – for frying;
Salt and a mixture of ground peppers - to taste;
Chopped greens (any to taste) - 2 tbsp. l.

After cleaning, the saffron milk caps are washed, cut into pieces and placed on a kitchen towel to remove excess moisture.
Place in a hot frying pan with melted butter and fry for 15 minutes.
Peel the onion, wash it in water and chop it. The cutting shape is chosen as desired: cubes, rings or half rings.
Combine with mushrooms, add salt, add pepper to taste, mix and continue to fry, reducing heat to low, for about 15 minutes.
When serving, the dish is decorated with chopped herbs.

We also suggest watching a video recipe for a dish of saffron milk caps fried in a frying pan:

Recipe for making saffron milk caps with cheese in a slow cooker

This dish of saffron milk caps is suggested to be made in a slow cooker. In addition to the fruiting bodies themselves, potatoes and cheese are added to the kitchen machine. So, without wasting extra time and effort, you can prepare an excellent dish that will decorate not only your everyday table.

Camelina mushrooms – 1 kg;
Potatoes – 500 g;
Hard or processed cheese – 150-180 g;
Onions – 5 pcs.;
Butter – 70 g;
Salt - to taste;
Paprika and ground black pepper - 1 tsp each.

A slow cooker will turn cooking a dish of saffron mushrooms into a pleasure.

Cut the peeled and washed mushrooms into pieces, chop the potatoes and onions into cubes after peeling.
Place a little butter in the multicooker bowl, turn on the “Fry” mode and add the onion, fry with the lid open until golden.
Take out the onion and add potatoes, add a little oil, stir, fry for 30 minutes.
Add mushrooms, onions, salt, pepper and sprinkle with paprika.
Sprinkle grated cheese on top and turn on the “Fry” mode for 40 minutes.
After the signal, do not open the lid, but leave it to steep for 20 minutes.

The most delicious dish of saffron milk caps with potatoes: step-by-step recipe

Many lovers of home cooking believe that dishes made from saffron milk caps are the most delicious, especially when combined with potatoes. For example, you can stuff potatoes with your favorite mushrooms and then bake them in the oven.

Saffron milk caps – 500 g;
Potatoes – 7 pcs. (choose one size);
Onion – 1 pc.;
Garlic – 2 cloves;
Mayonnaise – 2 tbsp. l.;
Hard cheese – 200 g;
Salt, pepper, vegetable oil.

A dish of potatoes with saffron milk caps will be easy to prepare if you follow the step-by-step recipe.

Boil the potatoes in their skins, cool slightly and remove the skins.
Cut the saffron milk caps into small cubes and fry along with the onion in vegetable oil.
Place in a separate plate, add mayonnaise and crushed garlic.
Cut each potato in half and take out the middle, giving it a boat shape.
Mash the potatoes removed from the middle and add to the fried mushrooms.
Add salt and pepper to the resulting mass, then mix thoroughly.
Stuff each potato boat and place in a single layer on a parchment-lined baking sheet.
Grate the cheese on top and bake at 180° until done.
If desired, garnish the dish with chopped herbs.

Dish of saffron milk caps stewed in sour cream

As already noted, saffron milk caps can be bought in a store or collected with your own hands. Be that as it may, every housewife wonders what to cook from the mushrooms brought home in order to arrange a delicious feast for the family? Among all the various dishes made from saffron milk caps, I would like to mention saffron milk caps in sour cream. When processing the mushroom harvest, she will definitely leave some for frying.

Fresh fruiting bodies – 0.7 kg;
Sour cream – 5 tbsp. l.;
Fresh herbs;
Salt, black pepper grains;
Bay leaf;
Vegetable (or butter) oil.

To prepare a delicious dish of saffron mushrooms, check out the recipe.

After cleaning the fruiting bodies, cut them into several parts. If you come across small specimens, then you shouldn’t cut them.
Place the frying pan over medium heat and pour a little vegetable oil into it.
Wait until the oil is hot enough and add fresh saffron milk caps to it.
Fry with the lid open until the liquid released from the mushrooms evaporates.
Combine sour cream with a few black peppercorns and a couple of bay leaves.
Add sour cream to the mushrooms, cover with a lid, reduce heat to low and simmer for 10-15 minutes.
At the end, add salt and sprinkle with chopped herbs.
Serve with boiled potatoes, pasta, cereals, as well as meat and fish dishes.

A dish of fresh saffron milk caps: a recipe for a delicious pie

Recipes for fresh saffron milk caps also include baking. A delicious and tender pie is a great opportunity to pamper your family and friends for the next meal. In this case, we will use puff pastry without yeast, which can be freely purchased in the store.

Fresh saffron milk caps – 0.5 kg;
Minced meat – 0.3 kg;
Onion – 1 pc.;
Puff pastry – 0.5 kg;
Fresh chicken egg for brushing the pie;
Salt, pepper and vegetable oil.

A dish of fresh saffron milk caps will turn out delicious if you follow the step-by-step description.

First, we give the mushrooms primary treatment, namely: we clean them of debris and rinse them in water.
We cut it into slices or small pieces, and then put it in a frying pan to fry.
When all the moisture from the mushrooms has evaporated, add the minced meat and chopped onions.
Fry the mixture for about 15 minutes, and in the meantime make the dough.
Take the larger half and roll it into a layer.
Place the layer in a greased baking dish and distribute the filling evenly.
We also roll out the smaller half of the dough and decorate the top of the pie, for example, making a basket. You can completely cover the pie with the second part of the dough, but then you need to make holes all over the surface with a toothpick.
Brush with beaten egg and bake in the oven for 35-40 minutes, setting the temperature to 180°.

Recipe for the first course of frozen saffron milk caps

Not only main courses are made from saffron milk caps, and this recipe is proof of that. This soup is nice to make in winter when you have frozen fruiting bodies on hand.

Frozen saffron milk caps – 500 g;
Potatoes – 3-5 pcs.;
Water – 1.5 l;
Onion – 1 pc.;
Pickled cucumbers – 2 pcs.;
Tomato paste – 2-3 tbsp. l.;
Lemon, sour cream, capers.

Let's prepare a delicious first course of frozen saffron milk caps according to a recipe with a step-by-step description.

Peel the potatoes, cut them into cubes and set them to boil in water.
Heat a small amount of vegetable oil in a frying pan and fry the diced onion.
Add cucumbers, diced or grated on a medium grater.
Fry for 2 minutes. and lay out the defrosted mushrooms, continue to fry for 5-7 minutes.
Add tomato paste and dilute the mass in a frying pan with 3-4 tbsp. l. potato broth.
When the potatoes are cooked, add the frying, salt and pepper to taste.
Cook for 10-15 minutes, then turn off the stove and let the soup brew.
Serve to the table, season with sour cream and garnish with a slice of lemon and capers.

Dish of pickled saffron milk caps: salad recipe

Home cooking also often includes dishes made from pickled saffron milk caps. Traditionally, such fruiting bodies are included in various salads, as well as fillings for dough products. We suggest making a delicious salad of saffron milk caps with chicken breast.

Pickled saffron milk caps – 350 g;
Chicken breast – 1 piece;
Fresh cucumber – 2-3 pcs.;
Canned peas – ½ can;
Bell pepper – 1 pc.;
Mayonnaise or sour cream;
Salt.

A recipe with photos will help you prepare a dish of saffron mushrooms correctly:

Rinse the mushrooms in water and dry on a kitchen towel.

Divide the chicken breast into fillets and boil, adding a few black peppercorns and a couple of bay leaves to the broth.

If there are large specimens in canned mushrooms, then they need to be cut into pieces. Small mushrooms can be left whole or cut in half.

Cut the boiled fillet into pieces and place in a common container.

Add mushrooms, as well as cucumbers and bell peppers cut into cups.

Add canned peas there, add salt to taste and season with mayonnaise. You can make a dressing by taking mayonnaise and sour cream in equal proportions. Mix everything well and place in a salad bowl.

Dish of dried saffron milk caps: soup recipe

Dried saffron milk soup is a dish that will captivate any gourmet with its taste and aroma.

A handful of dried fruiting bodies;
Potatoes – 4-5 pcs.;
Melted butter – 2 tbsp. l.;
Onions and carrots - 1 pc.;
Garlic – 1 clove;
Bay leaf – 1 pc.;
Fresh herbs (any);
Salt, pepper, sour cream.

The first dish of saffron milk caps will certainly turn out appetizing and rich if you follow the step-by-step recipe.

Dried fruit bodies should be soaked in water or milk and kept until they swell.
Then rinse, dry slightly and cut into small pieces.
Peel the potatoes, cut them and boil them in 2 liters of water. Next add raw carrots, diced or grated on a coarse grater.
In a frying pan with butter, fry chopped onions and mushrooms until tender.
When the potatoes are almost cooked, add the roast and finely chopped garlic, simmer for 10 minutes.
Salt, pepper, add bay leaf, and after a couple of minutes. turn off the stove.
Serve with sour cream and chopped herbs.

A dish of saffron milk caps for the winter: the best caviar recipe

This recipe will preserve a dish of saffron milk caps for the winter. We are talking about mushroom caviar, which will always help out if you need to organize a quick snack or make a filling for pies, pizzas, tartlets, etc.

Ryzhiki (you can take frozen ones) – 1 kg;
Onion – 3 pcs.;
Salt, pepper, vegetable oil;
Vinegar 9% – 1.5 tbsp. l.

Camelina caviar will make the best dishes on your table if prepared correctly.

Peel fresh saffron milk caps, rinse and dry on a kitchen towel. If you take a frozen semi-finished product, then you need to defrost it by placing it on the refrigerator shelf overnight.
Peel the onion, cut into 4 parts and grind through a meat grinder.
Do the same with the mushrooms, and then combine everything together in one frying pan with vegetable oil.
Fry for 10 minutes. over high heat, stirring the mixture every minute.
Then reduce the heat intensity and continue frying for another 20 minutes.
Salt, pepper, add vinegar, cover and simmer for 10 minutes.
Divide the mixture into sterilized jars, close with tight plastic lids and take out to a cool room, allowing the preparation to cool completely beforehand.

What other main courses are made from boiled saffron milk caps: meatball recipe

What other dishes from saffron milk caps are made at home? We suggest preparing delicious meatballs for lunch or dinner. Before cooking, you should first boil the fruiting bodies in salted water for 10 minutes.

Boiled saffron milk caps – 200 g;
Buckwheat – 150 g;
Onions and carrots - 1 pc.;
Tomato paste – 3 tbsp. l.;
Sugar – 1 tbsp. l.;
Wheat flour – 2 tbsp. l. + 2 tbsp. l. for breading;
Salt, vegetable oil;
Parsley.

Similar dishes made from boiled saffron milk caps will decorate even a festive feast.

After boiling, dry the mushrooms on a paper towel and pass through a meat grinder.
Boil the buckwheat until tender and also grind it using a meat grinder.
Peel the onion, cut it in half and finely chop one half, then add it to the mince.
Add 2 tbsp. l. flour, salt to taste, and then stir well.
Form meatballs, roll each one in flour and fry in a frying pan with vegetable oil.
In a frying pan in vegetable oil, fry the second half of the onion and grated carrots.
Add tomato paste, sugar and salt to taste, dilute the mixture with water.
Simmer for 5 minutes, then pour the resulting sauce over the meatballs and place on the stove.
Simmer over low heat for 15-20 minutes, covering with a lid.
When serving, garnish the dish with fresh parsley.

Good day to all!
When the mushroom season begins, you try to prepare more and more of everything. I have a lot of “mushroom” recipes, but for now I want to introduce you to saffron milk caps.
I did not happen to live in the area where these mushrooms are, as they say, “mowed with a scythe,” but I manage to collect several liters per season. If you’re lucky and there are a lot of mushrooms, then I try to collect only small ones, I call them “buttons,” but if it’s not the season, like this year (2014), then I take saffron milk caps of all sizes, the main thing is that they are not wormy.
So, today for you is a recipe for salted boiled saffron milk caps.
The first thing I want to say is that saffron milk caps can be salted raw, boiled or pickled. And besides, saffron milk cap is the sweetest and most aromatic mushroom in any dish. There is only one minus - when salted raw, it can lose its color, sometimes it just turns green.
To avoid such incidents, I prefer to salt the saffron milk caps only after boiling them.
Let's start cooking saffron milk caps.
First, you need to clean each fungus from forest debris and check for the presence of worms.
Then rinse in cold running water, place in a large container, add a few tablespoons of salt and fill with warm water. Let it sit for about thirty minutes, during which time all the worms that you did not notice will crawl to the surface of the water. Now you can drain the water, add new water, add salt and put it on the fire to cook.
In order not to over-salt the saffron milk caps, you need to take the smallest amount of salt, let’s take the example of my amount of mushrooms, which is about a kilogram in raw form, you need to take one tablespoon of salt. Pour enough water so that the saffron milk caps swim freely in it.

While the mushrooms are cooking, let's make the brine or marinade, call it what you want.
For the marinade we need two liters of water; in this quantity we can pickle about three kilograms of raw product.
Cut five to six cloves of garlic into thin slices. Prepare 10-15 black peppercorns, 5-6 bay leaves and a small bunch of dill cut into approximately 2-2.5 centimeters.

Place the prepared spices in a saucepan and bring to a boil. Then add salt to taste. Exactly according to your taste, since the mushrooms are boiled in salted water, then accordingly they will be salty after cooking. The main thing here is not to oversalt. Therefore, add salt to the marinade gradually, mix and adjust the saltiness to your individual taste.
Leave the boiled marinade in a closed pan and cook the mushrooms.

As soon as foam appears on the surface of the container in which the mushrooms are boiled, try to remove it so as not to stir the mushrooms. Just lower the spoon a little and take out the foam. All the foam needs to be removed and the main thing is not to miss rolling it up. Otherwise, it will remain on the mushrooms and your entire marinade will not look beautiful.

You don’t have to cook saffron milk caps for a long time, but... I have a thing, even though I’m not afraid of getting poisoned or contracting botulism, but I still cook all the mushrooms until tender.
I check readiness in a simple way (grandmother’s) - as soon as after collecting the foam, the mushrooms begin to move freely in boiling water - DONE, you can remove them.

Place the cooked mushrooms in a colander and let the remaining liquid drain. If you “missed your eyes” and the foam has curdled, then rinse the mushrooms in running but warm water.
You can’t keep boiled mushrooms for a long time, and you also can’t let them cool; they need to be placed in the marinade immediately.

So, place the boiled mushrooms in the marinade and bring to a boil. Boil for ten minutes and that’s enough. Cover the pan with a lid and leave until completely cooled overnight.
We do not wrap the pan or forcefully cool it; the entire cooling process should take place at room temperature.
At the end of the day, in a day, you will have these beautiful and fragrant saffron milk caps.
It will be possible to use it immediately only after another day.
Serve with hot potatoes. You can pour sunflower oil over the saffron milk caps.

Further.
1. If you want to make a preparation for the winter from these saffron milk caps, then... Put the pan on the gas, bring to a boil and cook for fifteen minutes. Place the mushrooms in prepared, dry, sterilized jars and roll up the lids. Do not wrap the jars or turn them over. Cooling should occur at room temperature. Store in a cool place. This will give you salted boiled saffron milk caps.
2. If you want to marinate saffron milk caps, then follow the recipe back to preparing the marinade. When the seasoned water boils, add salt, sugar and vinegar to your taste. The rest of the steps according to the recipe.

After a day, boil for fifteen minutes, put in jars and roll up. These are your pickled saffron milk caps.
That's all.
Bon Appetit everyone! Happy mushroom seasons and good winter preparations!

Cooking time: PT00H01M 1 min.

Saffron milk caps are mushrooms with a characteristic yellow-orange color and an almost red milky juice when cut. They grow in the spruce and pine forests of vast Russia. Therefore, any mushroom picker should be able to cook saffron milk caps. Dishes made from these mushrooms are rich in flavor and very appetizing in taste.

Harm and benefits of saffron milk caps for the body

These yellow-orange mushrooms are a true natural antibiotic. The medicinal substances contained in them cope with pathogenic microorganisms and even Koch's bacillus. Saffron milk caps contain so many different vitamins and minerals that they can easily surpass any vegetables and fruits in health. The benefits of these mushrooms for the body are due to the fact that they:

They have an anti-inflammatory effect.
Cope with various fungal diseases.
Removes toxins from the body.
Eliminates bloating.
Have a beneficial effect on vision.
Improves intestinal function.

But despite all their beneficial qualities, these mushrooms also carry some harm. They are contraindicated for use for problems such as:

Low stomach acidity.
If the gallbladder is removed.
For problems with constipation.
If you have liver disease.

In addition, with significant overeating of such mushrooms, urine may turn reddish, loss of strength, and constipation. Therefore, everything needs to be done in moderation.

Use in cooking

Ryzhiki are a universal product. They can be prepared in completely different ways:

Consume raw, after dipping in boiling water for a few seconds.
Fry or stew.
Pickle and salt for the winter.
The combination of mushrooms, vegetables and potatoes is another perfect dish.
Use in various soups. They turn out rich in color and bright aroma.
Use for preparing sauces for meat dishes.
Place inside pies and dumplings.

A fragrant and unusually tasty appetizer made from saffron milk caps is prepared in onion batter. To do this, grate two large onions, add two or three eggs, a spoonful of mayonnaise and ketchup. Season everything well with salt and pepper. Gently add flour until the dough is liquid, like pancakes, without lumps. This will be the batter for the mushrooms.

Prepared saffron milk caps need to be boiled for 10 minutes and dried. Be sure to cut off the stems all the way to the cap. Heat oil in a frying pan; there should be enough oil for the mushrooms to float freely. Then dip the forest product in batter and lower it into boiling oil. Fry until golden brown. Place the finished product on a napkin to remove excess fat. This dish goes well with any vegetables.

You need to start marinating the product with preliminary heat treatment. Boil mushrooms in slightly salted water for 45 minutes. Then allow all excess liquid to drain.

For one kilogram of boiled mushrooms, you need to brine about a liter of clean water, 4 tablespoons of rock salt, 1 teaspoon of vinegar essence, ¼ cup of vegetable oil, add peppercorns, garlic and bay leaves to taste. Prepare brine for pickling from all these products. Boil it for at least 10 minutes.

Place the cooled, boiled mushrooms into prepared containers, pour over the hot marinade and close with lids. In winter, thrifty housewives can always treat their dear guests to such a snack.

Camelina mushrooms, the preparation of which begins immediately after being collected in the forest or purchased at the market, are a most valuable delicacy in any kitchen. They are easily absorbed by the body, so they can be used to prepare completely different dishes.