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A salad of salted saffron milk caps, fried and raw, is deservedly popular among housewives. They are attracted by the ease of preparation of the dish and the amazing taste with a delicate mushroom aroma.
Recipes for salads from fresh saffron milk caps
Mushrooms have a bitter taste, but are absolutely safe to eat. This species does not have poisonous or false representatives. Recipes for salads made from saffron mushrooms can be for the winter and for every day.
With herring
A salad of fresh saffron milk caps with herring will be an excellent substitute for herring under a fur coat. The new dish will impress the guests and will become a worthy decoration of the festive table.
You will need:
- onions – 170 g;
- olive oil – 40 ml;
- eggs – 3 pcs.;
- fresh saffron milk caps – 250 g;
- herring – 130 g;
- greenery;
- pickled cucumbers – 350 g.
Cooking instructions:
- Clean the mushrooms. Add water and cook for 25 minutes. Cool and cut.
- Boil the eggs. Remove the shell. Grind. You should get cubes.
- Cut the onion into half rings. Place in a saucepan and fry.
- Cut the herring into cubes. Mix all prepared ingredients.Drizzle with oil. Decorate with greens.
With tomato paste
Salad from saffron milk caps for the winter turns out to be unique in taste and appetizing in appearance. If you prepare it for future use, you can delight your family with this original delicacy all year round.
You will need:
- fresh saffron milk caps – 3 kg;
- salt – 70 g;
- tomato paste – 250 ml;
- sugar – 60 g;
- vegetable oil – 220 ml;
- bay leaf – 3 pcs.;
- onions – 360 g;
- carrots – 450 g;
- black pepper – 4 peas;
- purified water – 600 ml.
Preparation steps:
- Clear caps of debris. Rinse. Transfer to a saucepan with water. Turn on maximum heat. When it boils, cook for a quarter of an hour on low. Drain the liquid. Place the fruits in a colander and allow excess moisture to drain completely.
- Pour the volume of water specified in the recipe over the mushrooms. Turn on low heat. Pour in tomato paste. Stir until dissolved.
- Cut the onion into half rings and grate the carrots on a coarse grater. Send to the saffron milk caps. Add spices and remaining ingredients. Boil.
- Simmer for one hour. Stir regularly to prevent the mixture from burning.
- Pour into prepared jars. Roll up.
With pepper
Raw saffron milk salad is ideal for winter preparation.
You will need:
- saffron milk caps – 4 kg;
- bell pepper – 750 g;
- tomato paste – 800 ml;
- sugar – 50 g;
- table vinegar – 100 ml;
- salt;
- bay leaf – 3 pcs.;
- cloves – 3 buds;
- warm water – 480 ml;
- garlic – 15 cloves.
How to cook:
- Boil the peeled forest fruits for a quarter of an hour in salted water. Cool.
- Cut the pepper into small cubes. Combine with mushrooms.
- Pour in water mixed with tomato paste. Turn on low heat.
- Add spices, sugar, then salt. Stir and cook for a quarter of an hour.
- Pour in vinegar. Simmer for half an hour.
- Transfer to prepared jars and roll up. Store in a cool place.
Recipes for salads with salted saffron milk caps
Salad recipes for salted saffron milk caps are ideal for the winter season. Forest fruits go well with vegetables, cheese and eggs.
Puff
The recipe for salad with saffron mushrooms will delight you not only with its taste, but will also impress with its appearance. The dish will turn out much tastier if you use only small caps for cooking.
You will need:
- crab sticks – 200 g;
- carrots – 350 g;
- eggs – 5 pcs.;
- salted saffron milk caps – 350 g;
- potatoes – 650 g;
- mayonnaise;
- black pepper;
- green onions – 40 g.
How to cook:
- Wash potatoes and carrots and boil. Cool, peel and grate. You can use a large or medium grater.
- Boil the eggs. Cut the whites into cubes. Grate the yolks. Place all products in different containers.
- Chop the onion. Grate the crab sticks and chop finely. Cut large forest fruits into slices, leave small ones as is.
- Divide all prepared products into two parts.
- Lay out in layers: potatoes, mushrooms, crab sticks, carrots, protein. Coat each layer with mayonnaise. Repeat layers. Sprinkle with yolks and garnish with green onions.
With eggs
This salad can be made very quickly, since the mushrooms are already completely ready for use, all that remains is to soak them. The dish is hearty, but at the same time light and tender. It will serve as an excellent addition to meat and will decorate any celebration.
You will need:
- salted mushrooms – 300 g;
- vegetable oil;
- eggs – 5 pcs.;
- mayonnaise – 120 ml;
- onions – 360 g;
- sweet apple – 350 g;
- green onions – 20 g.
How to cook:
- Rinse the saffron milk caps. Place in cold water for half an hour. This procedure will help remove excess salt. Drain off the liquid and place the fruits on a paper towel to dry.
- Cool the boiled eggs, then remove the shells. Grind in any way.
- Cut the onion into cubes and the apples into strips.
- Place the onion in the pan. Add oil and simmer until golden brown.
- Cut forest fruits into slices.
- Combine all prepared products. Pour in mayonnaise. Add chopped green onions. Mix.
With potatoes
A simple, quick and surprisingly tasty option for preparing a salad with salted saffron milk caps and potatoes. The dish is suitable for daily meals.
You will need:
- salted saffron milk caps – 350 g;
- salt;
- sugar – 10 g;
- potatoes – 650 g;
- lard – 250 g;
- vinegar 9%;
- water – 100 ml;
- onions – 150 g.
How to cook:
- Rinse the potatoes thoroughly. Do not cut off the peel. Add water, place over medium heat and cook until soft. The main thing is not to overcook it. A soft vegetable will fall apart in the salad and ruin the whole taste.
- Drain the liquid. Cool the vegetable, peel and cut into large pieces.
- Cover the mushrooms with water and leave for half an hour. Remove, dry and cut into slices.
- You will need lard in thin strips. It needs to be transferred to a hot saucepan and fried until a sufficient amount of fat is released. The pieces should not be completely dry, just brown them. Cool.
- Cut the onion into half rings. To fill with water. Add some salt. Pour in sugar and add a little vinegar. Stir and leave for half an hour. During this time, the vegetable will marinate and become more tender in taste. Drain the marinade.
- Combine all prepared components. Drizzle with the fat released from the lard. Mix.
- If the salad turns out to be a bit dry, then you need to add vegetable oil.
Recipes for salads with pickled saffron milk caps
It is very convenient to use a pickled product for cooking, which does not require preliminary preparation. All you have to do is drain off the unnecessary marinade. You can prepare a salad with the addition of meat, eggs and vegetables. Suitable dressings include mayonnaise, butter, unsweetened yogurt or sour cream.
With cucumber
A surprisingly easy, fresh salad that can be prepared in minutes.
You will need:
- carrots – 120 g;
- pickled saffron milk caps – 250 g;
- sour cream – 120 ml;
- cucumber – 350 g;
- salt;
- onion – 80 g;
- pepper;
- greens – 20 g.
How to cook:
- Rinse and dry the cucumbers with napkins. Excess moisture will make the salad more watery. Cut into thin strips.
- Chop the onions. If they are bitter, then pour boiling water for five minutes, then squeeze well.
- Grate the carrots on a fine grater. Rinse the saffron milk caps and dry on a paper towel.
- Combine all products. Add some salt. Sprinkle with pepper. Add Mayo. Mix.
- Sprinkle with chopped herbs.
Chicken salad
Preparing a salad of saffron milk caps and russula does not take much time. The perfect combination of products will impress everyone from the first spoon.
You will need:
- boiled russula – 300 g;
- carrots – 200 g;
- salt;
- boiled eggs – 5 pcs.;
- pickled saffron milk caps – 300 g;
- mayonnaise;
- boiled chicken fillet – 200 g;
- boiled potatoes in their jackets – 600 g.
How to cook:
- Finely chop the fillet. Chop the mushrooms.
- Grate potatoes, eggs and carrots.
- Place mushrooms on a dish, distribute some of the potatoes, cover with carrots, then again mushrooms and a layer of potatoes. Place chicken and sprinkle with eggs.
- Salt each layer and grease with mayonnaise.
With carrots in Korean
Small pickled saffron milk caps are suitable for cooking. You can cook Korean carrots yourself or buy them ready-made in the store. Suitable: regular and spicy.
You will need:
- pickled saffron milk caps – 250 g;
- Korean carrots – 350 g;
- dill;
- boiled jacket potatoes – 250 g;
- boiled eggs – 5 pcs.;
- mayonnaise;
- canned white beans – 100 g.
How to cook:
- Peel the potatoes and grate them on a coarse grater. Spread in an even layer. Add salt. Grease with mayonnaise.
- Cut the eggs into cubes. Spread with the next layer. Coat with mayonnaise.
- Drain the liquid from the beans and add to the salad. Cover with carrots in Korean style.
- Garnish with small mushrooms and herbs. Leave for at least two hours in the refrigerator.
Recipes for salads with fried saffron milk caps
Salads made from fried saffron mushrooms are rich, nutritious and satisfy your hunger for a long time. Most often, all prepared products are mixed and seasoned with sauce. But you can lay out all the ingredients in layers and give the salad a more festive look.
With vegetables
For preparation you will need a minimum set of products. Sour cream is used as a dressing, but you can replace it with Greek yogurt or mayonnaise.
You will need:
- saffron milk caps – 300 g;
- sugar – 3 g;
- carrots – 230 g;
- olive oil – 30 ml;
- boiled eggs – 2 pcs.;
- sour cream – 120 ml;
- tomatoes – 360 g;
- cucumber – 120 g;
- salt;
- sweet paprika;
- butter – 20 g;
- apple – 130 g.
Preparation steps:
- Cut forest fruits into slices. Place in a frying pan with butter. Fry until done.
- Dice eggs, cucumbers and tomatoes. Core the apples and cut them into cubes.
- Grate the carrots.
- Mix olive oil with sour cream. Sweeten. Add salt and paprika.
- Combine all products. Mix.
With cheese
A recipe with a photo will help you prepare a salad with fried saffron milk caps correctly the first time.
You will need:
- fresh saffron milk caps – 170 g;
- boiled chicken – 130 g;
- cheese – 120 g;
- bell pepper – 360 g;
- apple – 130 g;
- carrots – 170 g;
- orange – 260 g.
Refueling:
- Greek yogurt – 60 ml;
- mustard – 5 g;
- honey – 20 ml;
- orange zest – 3 g;
- lemon juice – 30 ml.
Preparation steps:
- Cut the washed mushrooms into thin slices. Fry in a frying pan with oil until done. The liquid should completely evaporate. Cool.
- Remove the peel from the apple and cut into small cubes. To keep the pulp light, you can sprinkle with lemon juice.
- Peel the orange. Remove white film. Cut the pulp into cubes.
- Grind the cheese. Cut the bell pepper into strips, after removing the seeds and chicken.
- Grate the carrots. A medium or large grater is suitable.
- Mix prepared products.
- Combine all ingredients for sauce. Stir until smooth. Pour into salad and stir.
With fried cheese
The salad turns out delicious and crispy. Instead of feta cheese, you can use mozzarella or cheddar cheese.
You will need:
- raw saffron milk caps – 100 g;
- lettuce - one head;
- carrots – 280 g;
- sunflower oil – 300 ml;
- cherry – 10 fruits;
- breadcrumbs – 50 g;
- feta cheese – 200 g.
How to cook:
- Peel, rinse, then dry the mushrooms. Cut into slices. Place into the frying pan. Add oil and fry for three minutes.
- Place on a paper towel to remove excess fat.
- Grate the carrots.
- Pour the amount of oil specified in the recipe into the saucepan. Cut the cheese into cubes and roll in breadcrumbs. Place in boiling oil. Fry until golden brown. Remove with a slotted spoon.
- Tear the lettuce with your hands. Cut the cherry tomatoes into halves.
- Connect all components. Drizzle with olive oil. Stir and serve immediately.
Conclusion
Salted saffron milk salad is a festive dish that is suitable for any occasion. Don't be afraid of experiments. You can add your favorite spices, herbs and vegetables, thereby creating a new work of culinary art every time.
