Mushrooms, the fruiting bodies of which can be yellow-pink or orange-red, and in cuts or breaks to secrete milky juice, painted in various shades of red and immediately turning blue in the air, are called mushrooms. Some people confuse them with throats, you can easily distinguish them: the slices of the waves do not turn blue. There are several types of saffron milk mushrooms, the names of which consist of the word "saffron milk" and added words or phrases: real, spruce, red, pine red, Japanese or fir, salmon or alpine.
Ginger has always been considered a valuable mushroom. In the old days these mushrooms were salted with tubs, and they were brought to the tsar's table or for export pickled in bottles (the diameter of the mushroom cap was less than the neck of the bottle: no more than 2 cm). It was always believed that salmon should be salted without spices, as they can spoil the taste and aroma of the mushroom. The easiest way is to use it raw as a snack, just clean the saffron milk and lightly add salt.
Although these mushrooms, like mushrooms, belong to the same family of russula and to the genus Milkweed (secrete milky juice), but the method of salting is different. Mushrooms are soaked for several days or boiled before salting to remove bitterness, but do not soak or boil the mushrooms. You can salt them as soon as they brought them from the forest. They can not even be washed, it is enough to clean from adhering foreign particles.
Recipe 1
Salting saffron mushrooms is a simple matter. The main thing is to follow a few simple rules: do not use spices and iodized salt (it is better to take stone). You can salt in a jar, pot or enameled pan. It is impossible to store salted mushrooms in the cold.
Ingredients:
- 1 kg of peeled mushrooms;
- 1 tablespoon of salt (with a small top).
Mushrooms are placed in prepared (washed and dried) containers in dense layers (caps down, plates up). Each layer is sprinkled with salt, evenly distributing it throughout the volume of mushrooms. Press the mushrooms carefully so as not to damage them. They will soon give a juice that will completely cover them. Gauze and a small load are placed on the top layer. When salting in the bank, instead of the load, two wooden sticks are used, abutting against its walls and forming a cross. Salting saffron mushrooms does not last long. The mushrooms are kept at room temperature for one day, then they are transferred to the refrigerator.
Recipe 2
If the mushrooms are salted in a cold or hot way, then salting mushrooms is only a cold way. No preliminary preparation in the form of boiling or soaking is not only not required, but even this can not be done, since the mushrooms will simply be spoiled (their specific taste and aroma will disappear). Salted mushrooms need to be separate from the rest of the mushrooms due to differences in preparation methods and duration of salting. For salting, it is better to use a pine camelina, and spruce - in pies or toast. Ingredients required:
- peeled mushrooms;
- salt at the rate of 3 to 4% by weight of mushrooms.
The saffron milk is placed in a prepared (as described in recipe 1) container and pour evenly with salt. Close with gauze. Build a load sufficient for the appearance of juice, but such as not to crush the mushrooms. Salting saffron mushrooms does not require much time. As soon as they give juice, they can be consumed, but it is better to withstand 2-4 days. Mushrooms can be stored throughout the winter, avoiding freezing. They are only the most delicious in the first month, since during this time they absorb the optimal amount of salt.
Recipe 3
If in our country the traditional salting of saffron mushrooms excludes the use of the hot method or the use of any spices or ingredients, then, for example, in the UK, mushrooms are salted in a hot way with the addition of wine, oil, mustard and sugar. Salted mushrooms in this way are cooled in the refrigerator before serving as a snack. They are not stored for long - no more than 2 weeks. Ingredients:
- 1 small onion, sliced in rings;
- 80 ml of dry red wine ;
- 80 ml of olive oil;
- 4 tablespoons chopped parsley;
- 1 teaspoon Dijon mustard ;
- 1 tablespoon light brown sugar;
- 1 teaspoon of salt;
- 500 g mushrooms (use only hats).
In a pan, lightly salted water is brought to a boil. Prepared (peeled) mushrooms blanch for 2 minutes. Drain the water, cut the mushrooms into thin strips. Add onion rings, parsley, mustard, sugar and salt to a pot of wine and olive oil. Bring the mixture to a boil, then add the mushrooms. Reduce heat and cook for 5 minutes. Remove from heat and let cool, transfer to storage container and refrigerate. Stand for 2 hours, served as a snack.