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Ryzhiki are a miracle of Russian forests; they can be consumed in any form: fried, boiled, stewed, and even raw, if, of course, you managed to find very young mushrooms. But recently, with the introduction of modern freezers and the constant lack of time among housewives, frozen mushrooms have become popular. Moreover, preparing frozen saffron milk caps is no more difficult than freshly picked ones. And to prepare some dishes there is no need to additionally defrost the mushrooms.
How to prepare frozen saffron milk caps for cooking
Despite the fact that saffron milk caps are classified as agaric mushrooms, mushroom pickers have long distinguished them in a special way, placing them on the same level as white mushrooms and milk mushrooms. Not only do they have an extraordinary taste and unique aroma, their consumption does not at all affect the functioning of the digestive system, like other mushrooms.
So, if it is recommended to boil other lamellar mushrooms before freezing, then saffron milk caps can be frozen raw. This will greatly save time in harvesting them for the winter if large quantities of mushrooms were obtained from the forest.On the other hand, boiled frozen mushrooms take up much less space in the freezer than fresh ones.
But the choice of method and time for preparing the mushroom dish depends on whether the saffron milk caps were cooked before freezing or not.
If the mushrooms were boiled before freezing, then they do not need any additional processing. You just need to defrost them at room temperature. And to fry or use saffron milk caps for soups, there is no need to even specifically defrost the mushrooms.
If the saffron milk caps were frozen fresh, then for frying and boiling you can also do without preliminary defrosting. Only the cooking time of the dish increases slightly. But in order to prepare a salad or main dishes such as meatballs, dumplings or pie filling from frozen saffron milk caps, you will need to first defrost the mushrooms. And then boil or fry them, depending on the requirements of the recipe.
The fact is that when defrosting, too much excess liquid is released, which can be used when using ready-made boiled mushrooms. But it is better to drain the liquid from defrosting raw mushrooms. After briefly drying the thawed saffron milk caps in a colander, the mushrooms are ready for further cooking.
What can you cook from frozen saffron milk caps?
If a housewife encounters saffron milk caps for the first time, she will definitely have a question about what can be prepared from frozen mushrooms.The answer to this question is surprisingly simple: almost anything, by analogy with porcini mushrooms. That is, any recipe that uses porcini mushrooms or champignons is also suitable for saffron milk caps.
Ryzhiki fried with onions
You will need:
- 500 g frozen raw saffron milk caps;
- 2 onions;
- 2-3 tbsp. l. vegetable oil;
- salt and black pepper - to taste.
Manufacturing:
- Pour oil into a frying pan and heat it for several minutes.
- Without defrosting, the saffron milk caps are placed in a heated frying pan.
- Reduce the heat, cover with a lid and heat until the mushrooms are completely defrosted.
- Then remove the lid, increase the heat and fry the mushrooms for about 15 minutes until all the moisture is gone.
- Peel the onion, chop it into small pieces, add to the fried mushrooms.
- Add salt and pepper to taste and keep on fire for another 8-10 minutes.
Ryzhiki baked in the oven with sour cream
You will need:
- 500 g frozen mushroom caps;
- 3 tomatoes;
- 1 tbsp. l. flour;
- 200 ml 20% sour cream;
- 180 g hard cheese;
- 3 cloves of garlic;
- 40-50 g of fresh herbs;
- vegetable oil, salt, pepper - as needed.
Manufacturing:
- The saffron milk caps are thawed and the caps are cut off if the mushrooms were frozen entirely.
- Sprinkle the caps with pepper and salt and leave for 10-15 minutes.
- Meanwhile, the garlic is passed through a crusher and mixed with flour and sour cream.
- Grease a baking dish with oil and carefully place the camelina caps in it.
- Tomatoes are cut into slices.
- Mushrooms are poured with sour cream and garlic mixture, then tomato slices are laid out on top, sprinkled with grated cheese and chopped herbs.
- At a temperature of + 180 ° C, place in the oven and bake until the top layer is browned.
Camelina soup
You will need:
- 500 g frozen saffron milk caps;
- 4-5 potatoes;
- 1.5 liters of water;
- 2 pickled cucumbers;
- 1 onion;
- 2-3 tbsp. l. tomato paste;
- vegetable oil for frying;
- salt, pepper - to taste.
Manufacturing:
- Peel the potatoes, cut them into small slices, fill them with water and put them on the fire.
- At the same time, set the mushrooms to defrost.
- In a heated frying pan with oil, fry the onion, cut into small half rings.
- Add cucumbers, grated on a coarse grater.
- Then place the thawed saffron milk caps in the same frying pan and fry for another 7-8 minutes.
- Add tomato paste and 3-4 tbsp. l. water in which potatoes are boiled.
- After the potatoes in the soup are ready, add the contents of the frying pan, pepper and salt to the pan.
- Cooking continues for about a quarter of an hour, turn off the heat and let the soup brew for a while.
Salad with saffron milk caps and squid
You will need:
- 500 g frozen saffron milk caps;
- 100 g processed cheese;
- 500 g squid;
- 200 g peeled walnuts;
- 2 tbsp. l. sour cream and mayonnaise;
- a few cloves of garlic.
Manufacturing:
- The saffron milk caps are defrosting. If fresh mushrooms have been frozen, they must be boiled in salted water for 10 minutes.
- The squids are cleaned of all unnecessary parts, rinsed in cool water and thrown into boiling salt water for literally 30 seconds.
- Both mushrooms and squid are cooled, then chopped into thin slices of a convenient size, usually into strips, and mixed in a deep bowl.
- Peeled nuts and garlic are chopped with a sharp knife.
- Processed cheese is grated on a coarse grater, mixed with nuts, garlic and mayonnaise.
- The resulting mixture is used to season a salad of saffron milk caps and squid.
- If desired, add chopped herbs (dill, parsley) and sour cream.
Camelina julienne
You will need:
- 500 g frozen saffron milk caps;
- 200 g Parmesan cheese;
- 500 g cream;
- about 100 ml sour cream:
- salt, spices - to taste and desire.
Manufacturing:
- Mushrooms are thawed and cut into thin slices.
- Simmer over low heat, covered, until all the moisture has evaporated.
- Add oil and fry for another 10-12 minutes.Attention! At this stage, if desired, you can also add finely chopped and fried onions.
- Distribute the fried mushrooms into cocotte makers or simply into small baking dishes.
- Pour in the cream, leaving a little free space on top, add spices to taste and mix.
- Add a little sour cream on top and sprinkle with finely grated cheese.
- Bake in the oven at + 180 °C until an attractive golden brown crust is formed.
Useful tips
To ensure that dishes made from frozen saffron milk caps delight you with their taste and aroma, you should listen to the advice of experienced chefs:
- You should not overuse heat treatment when making saffron milk caps. Fresh frozen mushrooms are fried for about 15-20 minutes. For boiled mushrooms, 8-10 minutes is enough.
- Ryzhiki have their own individual, distinct aroma and taste, so in dishes with them they usually either do not use spices at all, or use them to a minimum.
- When defrosting raw mushrooms, leave them in a colander to drain the liquid, then rinse them in water and squeeze them lightly.
Conclusion
Cooking frozen saffron milk caps is not only simple, but also quick and convenient. In addition, properly preserved saffron milk caps retain the full range of flavors and benefits of fresh wild mushrooms.
