Ginger rightfully takes pride of place after porcini and Polish mushrooms. It is divided into two species at the place of growth. A pine saffron is distinguished - it has clearly distinguishable dark concentric circles on the hat, and spruce - it has an even red-orange color. There is also a false camelina. It’s easy to distinguish it from edible. Take in the bast basket only the mushroom that, at the break, emits non-caustic carrot juice. He should also smell good of needles. On the cut, the edible mushroom turns slightly green. The most popular culinary method for making saffron mushrooms is salting, and also pickling and stewing. But there are other recipes. Read below a selection of the best.
Salting
Cooking saffron mushrooms for the winter - this is, above all, salting. In the 18th century, mushrooms prepared in this way were exported from Russia to France ... in bottles! Why in such a strange container? Because salted mushrooms were especially appreciated , the hat of which did not exceed 2 centimeters in diameter. Mushrooms are advised not to wash, but only to clean and wipe. Scalp them with boiling water to eliminate bitterness. Then we put them upside down in a bowl, pouring each layer with salt. Add a clove of garlic and a sprig of scalded dill. Close the lid and put under oppression. When the mushrooms settle, we add fresh mushrooms.
Pickling
The easiest recipe for making saffron mushrooms this way next
. We clean the mushrooms, cut the largest into pieces and throw in salted water so as not to turn green. We recline in a colander to glass water. Cooking marinade. Pour 150 ml of water into a saucepan, add 7 g of salt and citric acid at the tip of the knife. When the liquid boils, pour the mushrooms and cook for a quarter of an hour. Then we fish out the mushrooms and arrange them in sterilized jars. Pour strained hot marinade. We cover the jars with lids and put them in a bowl with water heated to 60 ° C. Liter cans are pasteurized for 90 minutes. After this, the containers are sealed with metal lids.
Mushroom soup
And if you can’t wait to taste the freshly harvested crops, here’s a recipe for making saffron mushrooms for soup. We clean the mushrooms, wash, boil in slightly salted water for about 20 minutes. Then it is recommended to drain the water in which the saffron mushrooms were prepared. Add them to the broth after meat, potatoes and other vegetables. Salted saffron mushrooms are often used for home-made okroshka. Also, these mushrooms are often used for cooking hodgepodge team.
The recipe for saffron mushrooms in a pan
Only hats go to this dish. Although this mushroom is edible, it is better to boil it for 10 minutes beforehand. Then dry in a colander and on a towel. This is so that there is no spray, and the mushrooms are browned, and not stewed. Throw them into a heated mixture of vegetable and butter. Add the onion, fried in the fat. Before serving, season with sour cream.
Stewed mushrooms
This is the most common recipe for making saffron mushrooms in Russian cuisine. They are stewed in sour cream, with apples, meat, potatoes. Before laying in the dish, the mushrooms are also slightly boiled, and the water is drained. First, fry the onions in a pan. It is added to mushrooms, salt and put a tablespoon of butter. Close the pan with a lid and put on a small fire. Stew so for 20 minutes, after which they pour a glass of sour cream. If it is too liquid, you can thicken it with flour or breadcrumbs.