Ways of salting saffron mushrooms at home and recipes with them (+16 photo)

Due to its saturation with proteins and minerals, mushrooms are considered a valuable product. They have long been used as part of authentic recipes for cuisines from around the world. In terms of their taste and nutritional components, they resemble meat, and therefore have gained popularity among vegetarians.

To preserve these valuable gifts of nature for a long time, you need to use the right methods of conservation. They can be dried, pickled or salted. The most common method is salting. Salt mushrooms mushrooms can be both cold and hot.

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Bright orange mushrooms growing in pine forests from mid-summer to September are called saffron mushrooms. Their flesh gives off juice with a sweet taste when broken. These representatives of the forest flora grow in large groups, so collecting them is a great pleasure. Fans of the “silent hunt” love and value these mushrooms because of their taste, saturation with nutrients. In addition, they are easy to identify.

Among mushroom pickers, it is customary to distinguish between pine and spruce species. Mushrooms growing in the forest are distinguished by a round hat with the edges bent to the leg. The spruce representatives, which are usually located under these trees, have a funnel-shaped hat decorated with bright circles.

Mushrooms become edible even with minimal processing. They can be cooked, fried and pickled. Representatives of agaric mushrooms prepared in this way will perfectly complement any boiled dishes and become important ingredients in delicious salads. In addition, they make a good sauce for meat. They are most suitable for salting.

Preparation and processing of mushrooms

In order to preserve mushrooms qualitatively at home, it is important to choose the right source material. The best in appearance and taste are pickles from young mushrooms, which were collected in a pine forest. Their delicate taste, dense juicy texture will qualitatively enhance any side dishes.

First, you need to carefully sort through the collected mass, removing the wormy, spoiled units. The remaining material must be freed from various contaminants, needles. Large specimens are preferably cut into several parts for better impregnation of mushroom pulp.

Depending on the method of further preservation, the material is prepared in different ways. For example, the cold and hot salting method requires washing each mushroom under running water immediately after cleaning. In case of dry salting, it is enough to wipe the material with a slightly damp cloth.

Ways of salting saffron mushrooms for the winter

Dry, cold and hot methods are used for salting. Having a clear idea of ​​whether these mushrooms can be salted both for the winter and for a shorter period of time.

Hot

For salting, this method will suit specimens of any size and even different freshness. For salting 1 kg of mushroom products, you will need the following ingredients:

• salt - 50 g;
• currant leaves - 20 g;
• bay leaf - 2 pcs;
• allspice peas - 1 pc;
• ground black pepper - 5 g;
• clove of garlic - 1 pc.

First, you need to carefully sort out and clean the mushroom material, getting rid of worms.Then pour in boiling water so that the water completely covers mushrooms. Boil the contents over high heat and boil for five minutes, periodically removing the foam with a slotted spoon. Drain the boiled product through a colander and cool to room temperature.

In the prepared container, the mushroom mass must be laid out in layers, successively sprinkling each of them with spices and salt. After filling the container, you need to cover it with gauze and crush it with pressure. In this form, the product should be held at a temperature of 0 to +7 degrees a month and a half.

Cold

Among the many cooking methods, cold salting has gained particular popularity. Before cooking, it is necessary to clean the source material, dry it by spreading it on a dry towel. For salting, an enameled pan, a glass jar or a wooden barrel is best.

To prepare 1 kg of the finished product, you will need the following components:

• table salt - 50 g;
• bay leaves - 10 pieces;
• garlic - 2 cloves;
• blackcurrant leaves - 20 g;
• allspice - 15 peas.

Spices need to be salted and laid to the bottom. Arrange the saffron mushrooms on them with their hats up and cover them with salt. From above they need to be covered with gauze, on which to put oppression. After compaction of the mushroom mass, you can add the following batch of mushrooms. After 2 weeks, the products must be placed in clean glass jars for storage.

Raw

The saffron mushrooms are considered to be completely edible mushrooms. Young undamaged specimens after cleansing can even be eaten raw.

For the dry method of salting 1 kg of raw mushrooms, the following components will be needed:

• salt - 40 g;
• allspice - 5 peas;
• one bay leaf;
• cherry leaves.

First, the hats and plates must be thoroughly cleaned, remove damaged parts with a knife, harden on the body of the fungus. The material must be laid out with hats down in layers of 5-6 cm thick, sprinkled with plenty of spices and salt.

Pre-scalded with boiling water and dried cherry leaves are laid out on top of the mushroom mass. On them oppression is established. Such a workpiece should be placed in a cold place until the formation of a brine, which should cover the mushroom mass completely.

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Fancy recipes

Ginger is an excellent material for culinary experiments, so they are added to various dishes. The salting of these mushrooms can also be unusual.

English way

With this method, the product will be ready for use in a few hours. To prepare 1 kg, you need to use the following ingredients:

• olive oil - 100 ml;
• dry red wine - 100 ml;
• chopped onion rings one onion;
• Dijon mustard - 20 g;
• table salt - 20 g;
• sugar - 20 g.

First you need to boil the mushrooms in salted water for 5 minutes. After that, remove them and rinse in a colander under running water. Chopped washed material.

Place the prepared components in a saucepan and bring to a boil. After that, add mushrooms and cook the mixture for five minutes. Pour the finished mass into jars and place in the refrigerator.

Bottled

For salting small specimens of mushrooms, the original method has long been used, in which small mushrooms are used that extend into the neck of the bottle. To preserve 200-300 g of mushrooms, you will need 40 g of salt, which is completely filled inside the container. After that, it is recommended to keep the container in the cold until a tart aroma appears.

Dry way

Freshly picked saffron mushrooms can be prepared as a whip up appetizer. For this, the method of dry salting is suitable. With this method, the material must be thoroughly washed, cleaned, folded in a bowl with the caps down, covered with salt.After 2 hours, drain the reddish juice, rinse the mushrooms and serve them to the table.

Spicy way

With this method, the washed mushrooms are first scalded with boiling water, and then cooled with cold water. Slightly dried mushrooms are placed in a bowl with their hats up on a prepared base of currant leaves, bay leaves, allspice and covered with salt and ground black pepper.

From above, the pickle is covered with currant leaves, on which oppression is established.

Popular dishes based

After salting saffron mushrooms, they can be used as components of various tasty dishes and whip up snacks.

Here are some of them:

1. For sandwiches with these mushrooms, you will need bread, tomatoes, green onions and sour cream. Finely chopped mushrooms should be mixed with green onions, sour cream and spread such a substance on bread, covered with a tomato.

   

2. For the preparation of mushroom salad you will need salted mushrooms, ham, boiled egg, apple. All ground ingredients are mixed and poured in equal parts of sour cream and mayonnaise. Salad can be pepper, but salt is not recommended.
3. Boil potatoes until half cooked, cut. Then fry the onions by adding potatoes and mushrooms to the pan. Before serving, you can sprinkle the dish with grated cheese.

Answers to widespread questions

Many housewives have questions that relate to salting mushrooms. Below are the answers to the most common ones:

Thus, there are many recipes for salting saffron mushrooms. Despite this, they are all based on dry, hot and cold methods. Original spices and seasonings create the uniqueness and richness of the taste diversity of this popular mushroom in bright orange color.