One of the most nutritious, easily digestible and fragrant mushrooms - saffron milk - is loved and in demand on any table, it seems especially tasty if it is harvested personally in a long search through the forest thickets.
You can cook saffron mushrooms both hot and cold - fry, stew, cook soup, fermented, bake, salt or pickle. The choice of method for preparing mushrooms depends on their quantity and human desire, since mushrooms are universal mushrooms.
Content
Features of the view and useful properties
Ginger from the Mlechnik clan of the Syroezhkov family - edible edible mushroom of the first category. It is named for its characteristic copper-red color with orange hues. Has a flat hat (15 cm) pressed into the center with concentric grooves. The leg is cylindrical, hollow. When broken, an orange-reddish milky juice is secreted.
It contains large amounts of beta-carotene, ascorbic acid and natural forms of B vitamins, saccharides, fiber and ash substances, mineral salts of magnesium, calcium, phosphorus, sodium and iron, which is very beneficial for human health. Lactarioviolin, a natural antibiotic, allows them to be used as a therapeutic drug against bactericidal diseases.
What to do with mushrooms after collection
Redheads are very susceptible to worminess, so the success of delivery to the place of their preparation largely depends on the proper collection and packaging. After cutting, each specimen requires a thorough inspection and breaking. Worm mushrooms or parts thereof must be discarded.
The container should not be very large, it is better to shift each layer of camelina with paper or a clean cloth in order to avoid mechanical damage.
Processing Rules
After harvesting, the first thing to do is to properly process the collected mushrooms. Experienced experts advise not to postpone this task, otherwise you can lose immediately all the harvested forest harvest. You can peel mushrooms both at home and right in the forest.
Proper processing includes:
- sorting, with the removal of rotten and damaged parts;
- cleaning adhering earth, leaves, blades of grass and moss;
- cutting hardened sections of the legs;
- placing mushrooms in a closed glass, wooden, enameled or plastic container.
How to store
Ginger can not be kept fresh for a long time and is difficult to transport. 3-4 hours after collection at room temperature, they begin to deteriorate. If direct sunlight falls on them, this period is even shorter. In the refrigerator, the spoiling process can be slowed down to 24 hours, if it is necessary to perform the initial processing of mushrooms without the use of water.
In the future, only those mushrooms that retain an elastic and strong pulp should be used in food.
Popular and delicious saffron dishes
Ginger is often used in home and restaurant kitchens - as an everyday or festive dish. Attractive appearance, strong and pleasant aroma, delicate and unique taste, nutrition and calorie content make various saffron dishes always desired and loved
Fried
Having no bitterness, these mushrooms do not require preliminary boiling, but it is allowed (up to 20 minutes in salted water). How to fry is a matter of taste.
In sunflower or butter, in a frying pan or in a slow cooker, with vegetables, onions, with other mushrooms, meat, sour cream or cream, in dough or batter - in any form they are good. The frying process takes approximately 20-25 minutes.
Braised
The softness of taste and a more intense aroma of mushrooms acquire during stewing. They are cooked separately or with sour cream, meat, potatoes, vegetables, various cereals, hard cheese, boiled eggs. They love a minimum of spices. You can pre-boil, but you can do without it.
Soups
The saffron soup is healthy, tasty and beautiful. How much to cook it so that the mushrooms transfer their flavor to the liquid and do not turn into a shapeless mess does not depend on what kind of soup will be chosen:
- transparent;
- broth;
- puree soup of fresh, frozen, dried, pickled or salted saffron mushrooms;
- with cream or cream cheese;
- with potatoes;
- with chicken breast or noodles;
- milk or with eggs;
- parsley and garlic.
On average, mushrooms are cooked for 20 minutes, the rest of the time is the preparation of additional ingredients.
Salads
Salads with any kind of saffron mushrooms look especially festive. Orange small pickled mushrooms, boiled fresh, fried or salted, they will be appropriate in vegetable, meat and cheese salads, as well as under a kind of "fur coat", with eggs and mayonnaise.
Easy to prepare, such salads are refreshing, allow you to quickly get enough, do not leave heaviness in the stomach, and for a long time retain a pleasant aftertaste.
Harvesting for the winter
The warm harvest season flies quickly, but it is possible to extend the use of your favorite mushrooms for the winter season, having worried about mushroom preparations.
To freeze or dry, pickle or ferment, salt or fry - in any form, saffron milk will be good.
Frozen
It is freezing that preserves the fresh taste and aroma and allows you to further fantasize with various mushroom dishes. But so that the mushrooms do not stick together in one continuous pile, do not lose their attractive appearance, they must be frozen unwashed, but peeled. First, freeze in one layer, and only then lay them solid in containers.
Salted
Salting is carried out under oppression and without, cold, hot or dry. At the same time, small mushrooms are left intact, and large ones are cut into pieces. In the dry method, peeled and processed (but not washed) are laid in layers with the caps down in a vessel, with the calculation: for 4 kg of mushrooms - 5 tablespoons of coarse salt and 4 branches of finely chopped dill.
When hot, you will need, in addition to mushrooms (2 kg), a head of garlic, dill umbrellas, parsley, fragrant leaves (currants, horseradish, cherries), 3 tablespoons of salt. Mushrooms are first boiled for about 20 minutes, dried and laid on the leaves layer by layer with salt powder, garlic and parsley under oppression.
Pickled
Only 5 days are needed to get delicious pickled mushrooms. For 2 kg of peeled mushrooms, you need to take:
- 4 glasses of water;
- 2 tablespoons of salt;
- 1 tablespoon of sugar;
- 5 tablespoons 30% vinegar;
- 3 medium bay leaves;
- 5-10 pieces of allspice and peas.
Boiled mushrooms for 15 minutes in pure water are poured with marinade and boiled for 7 minutes, vinegar is added at the end.
They are transferred to banks that need to be rolled up or closed with nylon covers. Vinegar can be replaced with half a teaspoon of citric acid, add garlic, cumin, coriander or mustard to the marinade.
Pickled
For the whole winter you can prepare pickled mushrooms that look great and have a rich taste. To do this, for 5 kg of mushrooms take horseradish root, a glass of whey, water, 170 g of salt and 2 tbsp.tablespoons of sugar, 10 cloves of garlic, currant leaves and dill seeds.
Raw fruit bodies are laid raw in a container mixed with other ingredients in layers, poured with boiled water whey, and oppression is established. You can also ferment with cabbage.
Dried
Dried ones retain all the beneficial properties if the process is performed correctly. The main requirements are not to wash before this, but it is good and thoroughly cleaned, cut into pieces.
Dry in a thin layer in the oven, in bundles in the air or in appropriate dryers. Unfinished fruits will be sticky, and overdried fruits will be brittle and brittle. When drying in open places, 5-7 days are enough.
Answers to Common Questions
Even the most experienced mushroom pickers have questions about their storage and preparation. The most common are presented below.
In order to prevent mushrooms from spoiling for as long as possible, after processing they are boiled in salted water with a pinch of citric acid. Then let all the water drain and store in the refrigerator for up to three days.
Despite the fact that saffron mushrooms are slightly bitter, their bitterness is soft and pungent, requiring no deliverance. Therefore, it is not necessary to soak them at all, except perhaps large aging specimens. When salting, they are used in their own juice, which does not differ in unpleasant bitterness. Moreover, a prolonged stay in water can threaten the loss of appearance and individual aroma.
Modern multicookers are a great alternative to pans, ovens, steamers and pots. They allow you to cook more wholesome and delicious dishes, including from any mushroom, minimizing the use of fat and, accordingly, eliminating cooked food from carcinogens. In slow cookers they can be fried, stewed and baked, but it will take a little longer.
Ginger, having its own unique natural aroma, during cooking do not need additional spices. For their preparation, only a pinch of sea salt and ground white pepper, which is distinguished by its soft action, is enough. To emphasize and intensify this smell, onion, dill and allspice should be added in very small quantities.
The mushroom king with a cheerful sunny color is good in any kind of preparation, he caresses the look, and strikes with taste, and attracts with the smell. Peaceful, healthy summer-autumn mushroom hunting can provide any family with all kinds of tasty, healthy and nutritious dishes for the whole winter.
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