There are many skilled mushroom pickers who consider the tsar of mushrooms not a boletus, but a saffron milk cap. This representative of family of syroyezhkovy (Russulaceae) not only is very tasty, but also is useful – contains a natural antibiotic and other useful substances. Bright, beautiful mushrooms often choose grassy edges about pines. Most often they are salted, however there are also fans to cook saffron milk caps. It is recommended to do it in water, oil or marinade.
It is required to you
- saffron milk caps;
- water;
- salt and pepper to taste;
- sugar;
- vegetable oil;
- desi;
- vinegar;
- garlic;
- bay leaf;
- colander;
- tanks for cooking and conservation;
Instruction
1. Prepare boiled saffron milk caps which will serve as remarkable snack for potatoes and other vegetable dishes. Touch and clean mushrooms. They extremely seldom are worm-eaten, however surely examine them. As necessary reject the infected copies. Wash out perfect saffron milk caps and slice.
2. Fill in mushrooms with water, add some salt to water on the taste and put a pan on fire. It is necessary to cook saffron milk caps no more than 15 minutes, otherwise they will lose the nutritional qualities.
3. Cast away boiled mushrooms on a colander and let's flow down to water. While they cool down, prepare net glass capacity. Put in it the cooled-down saffron milk caps, fill in with vegetable oil and add a little crushed garlic. It is desirable to eat this dish within 2-3 days.
4. Try to weld saffron milk caps in oil – preparation for the winter which will well keep natural taste of a product will turn out. Cut clean mushrooms on large pieces and put in a pan. Put a desi (400 g on 1 kg of saffron milk caps).
5. Close capacity a cover and you cook contents on slow fire, regularly stirring slowly. Wait when oil up to the end is kindled and will become transparent.
6. Shift mushrooms in the sterilized banks, add hot melted butter and roll up saffron milk caps in tin covers with rubber strips. You store them on cold and try to eat within several months. Before the use it is enough to take to bank in warm water until oil is kindled – and the dish is ready.
7. Weld mushrooms in marinade. Spices will kill natural taste of saffron milk caps, however such canned food can be stored in the fridge or a cellar up to 2 years. On 1 kg of mushrooms and 400 g of water take 10 g of salt, 5 g of sugar, 50 g of vinegar (30%), several peas of pepper and 1-2 bay leaves. Part marinade.
8. Clean saffron milk caps, wash out in cool water and at once put in the seasoned water. You cook 15 minutes, constantly stirring slowly. Gradually to a small amount of liquid to increase mushroom juice. At once roll up ready marinated saffron milk caps in sterile warm banks.