It is easy to guess that the mushrooms "saffron milk" got its name for a reason, but because of the color of its cap. Their colors range from light red to dark, almost brown. In addition to their appearance, mushrooms secrete a characteristic red-colored juice. They are often used to make various sauces, snacks and aromatic soups. Also, many people like to pickle mushrooms for the winter. In the article we will consider in detail how to pick mushrooms. But first, we will figure out how to assemble them correctly, we will find out their useful and harmful properties and their place of growth. Many mushroom -eaters claim that the most delicious mushrooms are salted mushrooms. Is it so?
The characteristic features of the fungus
Ginger is a mushroom that grows in almost all regions of our country. Depending on the terrain, the mushroom changes its color and size. On their hat there are stripes that diverge from the center to the edges. The mushroom cap itself is round in shape, with a depression in the middle, and the edges are slightly twisted downward. The size of the mushroom hat in diameter can be about 18 centimeters. To the touch it is a little slippery and sticky. With a break, orange juice is released, which turns green after a few seconds. The saffron cap is the same color as the hat. The height of the legs can reach 10 centimeters, and the thickness - up to 2.
What are saffron mushrooms
Today in the forests you can find up to 10 species of camelina. Three of them can be distinguished. Let's consider each of them.
The most common type of mushroom is the saffron mushroom. It is also called boron. It is a worthy competitor to cep. And in some cases it excels in taste. Although he is not as impressive as his opponent, he is not inferior in its useful properties. It is very difficult to confuse this boron camelina with others. A real saffron mushroom exceeds all other mushrooms in size. Its hat in diameter can reach the maximum dimensions. Therefore, if you want to pick mushrooms in a jar, then it is best to use smaller fruits. The taste of such a mushroom is very pleasant.
Spruce ryzhik ranks second in its distribution in our forests. Unlike the previous view, this one has not such a meaty leg. The size is slightly smaller than the present. Although in terms of its nutritional qualities it is in no way inferior to its predecessor. This mushroom grows in spruce forests from late August to mid September.
Red saffron milk cap. The name speaks for itself. This mushroom has a bright orange color. Such mushrooms can often be found in deciduous forests. Grow already in mid-summer. And you can collect them until mid-September.
Where to collect red mushroom
Of course, it is not necessary to go to the forest yourself and pick mushrooms. They can be bought both in the market and in the supermarket. But in this case, no one will give you a guarantee of its quality. Therefore, if you want to make delicious pickled mushrooms in jars in the winter, it is best to stock up with a basket and patience and go to the forest to harvest.
Mushroom pickers with many years of experience can very easily determine where mushrooms grow. Well, if you are a beginner, then you should know a few nuances.
A characteristic feature of the growth of camelina is that if one is found, then the next year you can return to the same place. And be sure to find mushrooms there. Often they grow in open areas - edges, for example.
They grow, as a rule, by families in moss on sandy soil. If you want to find larger specimens, it is best to go to the pines. Most often, large mushrooms grow on the north side of conifers. In addition to people, worms like to eat this mushroom, so do not delay their collection. And best of all goes to the forest with the onset of the season. In order to find the mushroom, stock up on a long stick, which you can pick up foliage or needles.
Also, do not forget about another important factor, such as weather conditions. The mushroom does not grow in dry weather. It is best to go in search of it after a light drizzle.
The benefits that the mushroom can bring
Before talking about the benefits of ginger product, it should be noted that there are false saffron milk. These are the same mushrooms, only you can eat them in canned form. It is very important to know how to pick mushrooms, otherwise you can seriously poison.
The real mushroom in its useful properties is not inferior to vegetables and fruits. The mushroom consists of 90% water, and the remaining ones are useful trace elements and vitamins. There is fiber, phosphorus, zinc, calcium, iron, ascorbic acid, and B vitamins.
The main advantage of saffron milk is that they contain a natural antibiotic. Thanks to this, the mushroom can be consumed even in its raw form, slightly salted.
This antibiotic destroys most harmful bacteria, in particular tubercle bacillus.
Therefore, when thinking about how to pickle saffron mushrooms, remember that there is no need to boil them for a long time.
Also, by its beneficial properties, mushroom is equated to meat. Therefore, it is very often in their diet include vegetarians and people during the fasting period.
Plus, saffron milk, unlike many other mushrooms, is well absorbed. 17 grams account for only 100 kcal.
Also, keratin and provitamin A, which are responsible for the color of the fungus, well strengthen the immune system.
Harm of saffron milk cap
It is undesirable to use the mushroom to people who suffer from pancreatitis or cholecystitis. People with low acidity are strictly forbidden to use them.
The subtleties of cooking
If you do not know how to pickle saffron mushrooms, then it is worth reading a few tips outlined below in this article.
It is important to know that mushrooms should not be pre-soaked. From prolonged contact with water, they may darken.
After you have brought your crop from the forest, immediately start cleaning them so that they do not lose their shape. It is best to simply rinse with water. Before mushroom pickers salted mushrooms right in the forest.
Before pickling saffron mushrooms in a jar, it is necessary to cut off the lower part of the leg after cleaning them from debris. Remember to sterilize the container. The mushroom caps do not need to be cleaned, which greatly facilitates the pickling procedure.
There are several ways to marinate mushrooms. We will consider some of them further.
Pickle mushrooms for the winter. Vyatka recipe
To do this, you need mushrooms, salt and water. Preferably key.
So, how to pick mushrooms for the winter in Vyatka? To start, we wash the mushrooms with running water and clean. Then put it in a pan, pour cold water, bring to a boil and boil for about 1-2 minutes. Turn off and cool in cold water.
Next, spread the mushrooms in layers in a jar. In total, with primary salting, no more than one tablespoon of salt will leave. The jar is best covered with gauze. If it begins to mold, then it needs to be changed or boiled. So that the mushrooms do not mold, you need to add boiled vegetable oil. Put oppression upstairs. Mushrooms need to be added until they settle. In the process of pickling, you can add fresh mushrooms.
After you report the last layer of mushrooms, they must be salted for another month and a half.
Such mushrooms can, if desired, be preserved in cans or pickled in a hot way. In this case, it is best to use boron mushrooms, as their aroma is much brighter than that of spruce.
A simple pickling recipe
Marinating saffron mushrooms for the winter, the recipe can be used not at all complicated. Marinade in the process of pickling mushrooms plays the most important role. And the simpler the recipe for its preparation, the tastier the mushrooms will be, since their taste will not be clogged with excess spices.
For the simplest marinade, we need salt and citric acid. If desired, you can add a few more ingredients that simply emphasize the taste of mushrooms.
Take one tablespoon of granulated sugar, salt (preferably coarse) and vinegar essence (8 tablespoons of vinegar). We also need one head of garlic, horseradish root, a pair of black pepper peas, several dill umbrellas and the same amount of bay leaf. All this is thoroughly boiled and poured into pre-prepared jars of mushrooms. Cover them with lids. All mushrooms can be stored in the cellar.
Hot pickling
The saffron marinated by hot methods imply a rather laborious process. But then the mushrooms are not only tasty, but also beautiful.
Pre-prepare them. We select, wash and clean. It is also necessary to sterilize jars and lids.
Cooking brine. We put one liter of water on fire. Add one tablespoon of salt, cloves, allspice and black pepper. You can also put a little cinnamon and a couple of leaves of currant. All spices are added after the water boils. Then reduce the heat and wait for the salt to dissolve. Drop the mushrooms in the marinade. Cook for about 15 minutes. After we turn off the water, we immediately get the mushrooms and arrange them in jars. Fill them with the remnants of brine. We twist the cans, put them on the table with the lids down and cover with a blanket. After cooling, we send the cans to storage in a cold place.