Fried saffron milk caps for the winter: recipes

Fried saffron milk caps for the winter are suitable for a delicious dinner or lunch, as well as for decorating a holiday table. They serve as an excellent addition to potatoes and meat dishes.

How to fry saffron milk caps for the winter

Recipes for preparing fried saffron milk caps for the winter are famous for their simplicity, so everyone gets the dish right the first time. When starting cooking, it is important to properly prepare the mushrooms:

• clean from debris, then cut off the hardened parts of the legs;
• scrape off small grains of sand from the plates located under the cap with a toothbrush;
• cut large fruits into pieces, leave small ones whole;
• rinse, place in a colander and let all the liquid drain.

You don’t need to boil saffron milk caps before frying them for the winter, as they are classified in the first category of edibility. After proper preparation, the fruits are simmered in a frying pan with the addition of mayonnaise, spices or vegetables. Fried mushrooms are rolled up for the winter only in pre-sterilized jars.

Recipes for fried saffron milk caps for the winter in jars

There are many recipes for frying saffron milk caps for the winter. To make the preparation tasty and healthy, you must follow all the recommendations. Below are the best proven options for preparing delicious snacks.

A simple recipe for fried saffron milk caps for the winter

The easiest way to fry saffron milk caps for the winter is to follow the classic recipe. To prevent the workpiece from acquiring a specific smell, you should purchase refined oil for cooking.

You will need:

• oil – 240 ml;
• rock salt – 60 g;
• saffron milk caps – 1 kg.

How to cook fried saffron milk caps for the winter:

1. Peel and rinse the mushrooms. Place in a dry, well-heated frying pan.
2. Fry until the liquid begins to evaporate.
3. Pour in the oil. Simmer for 10 minutes.
4. Close the lid. Switch the fire to minimum. Simmer for half an hour.
5. Add some salt. Fry for 7 minutes.
6. Rinse containers with soda and sterilize.
7. Lay out the workpiece. Leave 3 cm to the top. Fill the empty space with the liquid that remains after frying. If there is not enough, then heat the missing volume of oil separately and pour it into jars. Roll up.
8. Turn over. Cover with a warm blanket. Leave to cool for two days.

Fried saffron milk mushrooms for the winter with melted butter

Another common option for fried saffron milk caps for the winter. Ghee gives the dish a special tenderness and unique flavor.

You will need:

• butter – 450 g;
• pepper.
• bay leaf – 2 pcs.;
• salt;
• saffron milk caps – 1.5 kg.

How to cook fried mushrooms for the winter:

1. Pour the prepared mushrooms into the pan and fry until the moisture has evaporated.
2. Place butter in a separate frying pan and melt. Add fried product.
3. Simmer over medium heat for 25 minutes. Stir the food regularly to prevent burning.
4. Add bay leaves. Pepper and salt.Mix. Cook for 7 minutes.
5. Transfer to sterilized containers, pour over the remaining melted butter. Roll up.

Fried saffron milk caps for the winter in jars with vinegar

For those who love slightly sour dishes, you can prepare fried saffron mushrooms for the winter with the addition of vinegar. Unlike most recipes, in this version the forest product is fried over high heat.

You will need:

• saffron milk caps – 1 kg;
• pepper mixture – 5 g;
• vegetable oil – 250 ml;
• vinegar – 40 ml (9%);
• salt – 30 g;
• dill – 30 g;
• onion – 250 g;
• garlic – 4 cloves.

How to cook:

1. Rinse the main product, dry it and pour it into a frying pan. Add chopped onion and pour in 60 ml of oil.
2. Turn on maximum heat. Stirring constantly, fry for 7 minutes. Cool.
3. Pour the remaining oil into a separate pan. Add vinegar and pepper mixture. Add salt. Stir and boil over medium heat.
4. Transfer the mushrooms to prepared containers. Sprinkle each layer with finely chopped garlic cloves and dill. Leave 2.5 cm to the top.
5. Fill the remaining space with a hot liquid mixture. Close with lids, which must be boiled.
6. Place a cloth on the bottom of a wide pan. Place the blanks. Fill up to the shoulders with water.
7. Set to low heat. Sterilize for half an hour. Roll up.

Fried saffron milk caps for the winter with onions

Roasted saffron milk caps for the winter are a universal preparation that allows you to pamper your family with delicious mushroom dishes all year round. They are added to soup and used as a filling in homemade baked goods.

You will need:

• saffron milk caps – 3.5 kg;
• butter – 40 g;
• onion – 1.2 kg;
• sunflower oil – 50 ml;
• carrots – 700 g;
• black pepper;
• bell pepper – 1.2 kg;
• salt;
• cloves – 5 buds;
• vinegar – 5 ml per half-liter jar;
• bay leaf – 5 pcs.

How to cook:

1. Soak the peeled mushrooms for an hour in cold water.
2. Chop the onion. Half rings work best. Grate the carrots.
3. You will need the pepper in thin strips.
4. Heat the pan. Pour in half the sunflower oil and melt the butter.
5. Throw in the vegetables. Fry until soft.
6. Remove from pan. Pour in the remaining oil. Add washed and dried mushrooms.
7. Fry until half cooked. Return the vegetables. Add spices. Simmer for one and a half hours. If the moisture evaporates quickly, you can add water.
8. Transfer to prepared jars. Pour in vinegar and roll up.

Fried saffron milk caps for the winter with tomato paste

Frying saffron milk caps for the winter in jars is very tasty with the addition of tomato paste. Products retain their nutritional and taste qualities for a long time. The appetizer is used as an independent dish and served as a side dish with potatoes and meat.

You will need:

• saffron milk caps – 2 kg;
• bay leaf – 4 pcs.;
• tomato paste – 180 ml;
• water – 400 ml;
• black pepper – 10 peas;
• vegetable oil – 160 ml;
• sugar – 40 g;
• onions – 300 g;
• salt;
• carrots – 300 g.

How to cook:

1. Cut the prepared mushrooms. Place in boiling salted water.
2. After half an hour, transfer to a colander. Rinse with cold water. Leave for a quarter of an hour. The liquid should drain as much as possible.
3. Pour into the pan. Pour in the amount of water indicated in the recipe. Add tomato paste and oil. Sprinkle with pepper. Mix.
4. Grate the carrots on a coarse grater. Cut the onion into thin half rings. Place into the frying pan. Sweeten and sprinkle with salt.
5. Turn on low heat. Stirring constantly, fry for a quarter of an hour.
6. Switch the burner mode to maximum. Boil for 10 minutes.
7. Turn on low heat. Close the lid. Cook for an hour.Stir occasionally during the process.
8. Pour into jars and roll up.

Fried saffron milk caps with mayonnaise

The non-standard snack turns out to be very tasty and ideal for preparing for the winter. The dish remains juicy and attractive in appearance.

You will need:

• saffron milk caps – 1.5 kg;
• salt – 20 g;
• mayonnaise – 320 ml;
• red pepper – 3 g;
• onion – 460 g;
• garlic – 7 cloves;
• sunflower oil – 40 ml.

How to cook:

1. Clean the forest product, add water and leave for two hours. Drain the liquid. Cut large fruits into pieces.
2. Transfer to the pan. Add oil and fry until golden brown.
3. Chop the onion. You should get half rings. You will need garlic in small cubes. Pour everything into the pan.
4. Pour in mayonnaise. Sprinkle with pepper. Add some salt. Stirring occasionally, cook for 20 minutes. If the mass burns, not only the appearance of the workpiece will be spoiled, but also its taste.
5. Rinse jars with soda. Dry. Place in the oven. Turn on 100°C mode. Sterilize for 20 minutes.
6. Fill the prepared containers with hot fried product. Compact with a spoon as you go.
7. Close with lids. Roll up.
8. Turn upside down. Cover with a warm cloth. Do not touch for two days.

Freezing fried saffron milk caps for the winter

You can fry and freeze saffron milk caps for the winter, rather than putting them in jars. It turns out to be a wonderful semi-finished product, which can be added as needed to a variety of dishes.

You will need:

• saffron milk caps – 1.3 kg;
• sunflower oil – 70 ml.

How to cook fried saffron milk caps for the winter:

1. Clean up and discard low-quality forest product. Pour water and leave for two hours so that all the bitterness comes out of the mushrooms. Drain the liquid.Place the fruits on a towel and dry.
2. Place in a frying pan with hot oil. Fry until fully cooked.
3. Cool. Transfer the workpiece into a plastic container. Close the lid. You can also put the snack in small portions in plastic bags. After this, release all the formed air and tie tightly. Store in the freezer compartment.

It is recommended to have a separate compartment for mushrooms, since fried saffron milk caps quickly absorb extraneous odors. This makes their taste much worse. Any selected packaging or container must be hermetically sealed.

Terms and conditions of storage

It is necessary to store fried saffron milk caps in winter in a pantry or ventilated basement for no more than a year. Temperature – +2°…+8°С. The main thing is that there should be no access to sunlight.

Frozen mushrooms retain their taste for one year. The temperature must be constant. It is recommended to store fried forest product at -18°C. After thawing, saffron milk caps must be used within the first three hours.

Conclusion

Fried saffron milk caps for the winter will become a real winter delicacy and will delight not only your family, but also your guests with its taste. If desired, you can add additional ingredients to the composition, creating a new work of culinary art each time.

Recommended Posts

Squash caviar with carrots

Squash caviar for the winter: the most delicious

Adjika with apples for the winter

Squash caviar without tomato paste for the winter

Adjika from pepper and garlic for the winter

Bulgarian lecho for the winter

Eggplants marinated like “mushrooms”

Sea buckthorn with honey

Lard in onion skins with liquid smoke at home