Ginger can not be confused with any other mushroom. And this concerns not so much external as taste characteristics. Redheads are beautiful in salted and pickled, and fried, and boiled. Mushrooms mushrooms, the recipes of which are diverse, will be a great addition to the everyday or holiday table. By their nutritional qualities, the content of amino acids, vitamins and minerals, they are superior to beef, chicken and eggs. At the same time, saffron mushrooms are surprisingly easily accepted by the body, unlike other forest mushrooms, which can cause discomfort in the stomach. They are low-calorie (only 22 kcal per 100 grams), so they can be used even if you want to lose weight.
How to choose and assemble
Going on a “silent hunt” for saffron mushrooms, you should expect that collecting the complete basket of a dietary product will most likely not work. These mushrooms are quite rare in small groups. Especially valuable are very young specimens that did not have time to exude worms. Redheads love shaded places and are most often found in young spruce forests, pine trees, in dimly lit glades and edges. Gathering mushrooms mushrooms (how to cook them, we will tell below), you can surprise your loved ones with healthy and delicious dishes.
The saffron milk can have both an orange color, justifying the name, and blue-green. However, in any case, a milky red juice is noticeable on the cut of the mushroom, allowing the inexperienced mushroom picker to orientate in the correctness of his find. You can collect mushrooms starting from the last days of July and ending with the first frosts. At the same time, mushrooms are well able to disguise themselves, and to notice a delicious saffron, you should bend well.
Simple recipe
If you are lucky enough to pick up young and beautiful saffron mushrooms, take the chance to fully enjoy the taste of amazing mushrooms without wasting time cooking. To do this, you just need to read about how to salt mushrooms mushrooms quickly and easily. It is necessary to thoroughly clean them of dirt, rinse and put down their hats on a flat dish. It remains only to salt the mushrooms and leave for an hour and a half. The original appetizer with a slightly bitter aftertaste is ready.
Salted saffron mushrooms
One of the traditional recipes for how to pickle mushrooms mushrooms, is available even to a novice cook. Forest gifts prepared in this way will become a real gift for a gourmet. Mushrooms, cleaned from dirt and washed with running water, must be filled with water and boiled for 5 minutes after boiling. The resulting foam should be removed at all times. Ginger mushrooms drain in a colander and put in a bowl (bowl, tub, bowl), pouring each layer with allspice (10 pcs.), Bay leaf (2 pcs.), Chopped garlic (3 cloves), dill (bunch) and salt ( at the rate of 4 teaspoons of salt per kilogram of mushrooms). Squash the mushrooms with oppression and send to the refrigerator for 45 days. After that, put the mushrooms in small jars and cover with tight lids or leave them in the tub in the basement. The described recipe for how to salt mushrooms mushrooms, one of the simplest and most delicious.
How to store the finished product
The room in which mushrooms will be mushrooms (salting recipes are presented above) should be darkened, cool and well ventilated. The best temperature is 5-6 degrees. At lower rates, the mushrooms will freeze, and in a warm environment, mushrooms can become sour and lose their unique taste. It is worth periodically ensuring that the brine completely covers the mushrooms. When it evaporates, you need to add boiled chilled water to the dishes with the addition of a small amount of salt. If mold has appeared, then you can remove it with gauze soaked in hot salt water. Mushrooms mushrooms (how to cook these gifts of the forest, we consider in the article) are dense and tasty.
Pickle
Marinated mushrooms mushrooms (how to cook them, described in this recipe) are rich in taste and attractive appearance. They are able to decorate any holiday table. Pickled mushrooms differ from salted ones in a more refined taste, and in the absence of bitterness, which may be present with other cooking methods. The mushrooms made according to this recipe can be used to complement many dishes, such as salads and vinaigrettes. To prepare an original and satisfying snack, you will need the following ingredients:
- 1 kg of mushrooms;
- 2/3 cups of purified water;
- a teaspoon of salt;
- citric acid (about 1/5 tsp);
- a few peas of allspice.
More on the cooking process
The mushrooms cleaned from forest debris should be poured with salted boiling water and immediately discarded in a colander. This procedure will provide the product a delicate taste. Making marinade is extremely simple - mix water with salt and citric acid and boil over low heat for about 20 minutes. The resulting solution must be filled with the gifts of the forest, not forgetting to add peppercorns, and cook for 15 minutes. Remove the marinated mushrooms from the pan and place them in sterilized jars. Pour strained marinade, roll up and send to storage in any cool place. Such mushrooms can be stored on the balcony, in a cool cellar or in the refrigerator.
Savory saffron mushrooms
Mushrooms mushrooms, recipes for the preparation of which each mushroom picker can be spicy. First of all, it is necessary to determine the storage temperature of a delicious billet. If mushrooms stand in a cool and well-ventilated cellar, then 40 grams of coarse salt are taken per kilogram of saffron milk. If you plan to leave a snack in the apartment, then salt will need at least 50-60 grams. Spicy and piquant taste will be a real discovery for all mushroom lovers.
Ingredients for Spicy Snacks:
- 1 kg of mushrooms;
- horseradish leaf;
- 5-6 blackcurrant leaves;
- 3 bay leaves;
- a few peas of allspice;
- 0.5 tsp black pepper;
- salt.
Cooking a savory snack
Thoroughly clean the mushrooms from the garbage, put them in a single layer on a sieve and rinse with boiling water. Immediately after this, the mushrooms should be cooled in ice water and allowed to dry. At the bottom of an enameled pan, bowl or tub, spread the leaves of currant evenly , add the parsley and peppercorns. Put the mushrooms upside down and cover them with layers of salt mixed with ground pepper. Put horseradish on top, cover with a wooden circle (or plate) and leave the load. After a month of settling in a cool (+5 degrees) place, delicious juicy mushrooms mushrooms (how to cook them, you read in this recipe) can be put on the table.
Pickled product
Red mushrooms (how to cook them in another way, we will describe below) differ from others in that they are absorbed even better by the body due to lactic acid. For cooking, copies with a hat no more than 5 cm in diameter are suitable. Peeled and washed saffron mushrooms are poured with boiling water, allowed to drain water and placed in glass jars, pouring salt and adding a fill. The latter is made from boiled and cooled to forty degrees water (one liter is needed), a tablespoon of sour milk, fifteen grams of sugar and thirty grams of salt. Water is calculated in such a way as to completely cover the product. A load is placed on top. Mushrooms for two to three weeks go to a dark cool place for ripening. Enjoy your meal!