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Traditionally, when preparing dishes, the legs of the mushrooms are cut off and discarded. Their slight stiffness, according to some culinary experts, makes the finished product not so tasty and tender. But it should be said that such an attitude towards individual parts of the mushrooms is completely unfounded.

What to do with the cut off mushroom legs and can they be used separately? Experienced housewives prepare delicious dishes with mushroom feet, adding all kinds of vegetables, fruits and meats. There are a large number of recipes for cooking mushroom legs, and their harshness is easily corrected.

What to cook from the legs of saffron milk caps so that the dish turns out to be tender, tasty and satisfying for the whole family? I must say that the legs require separate processing, namely boiling in salted water for 40 minutes. In this case, it is additionally recommended to add a pinch of citric acid. If the legs of the mushrooms are chopped with a meat grinder or blender, then the heat treatment is reduced to 25-30 minutes.

We offer several options for how to use the legs of camelina for cooking snacks.

Is it possible to fry the legs of saffron milk caps and how to do it correctly?

Many, especially novice housewives, are interested in whether it is possible to fry the legs from saffron milk caps? Yes, and a step-by-step description will show you how to do it correctly. We assure you that your family and friends will love this recipe.

• Camelina legs - 1 kg;
• Butter - for frying;
• Salt to taste;
• Onions - 3 heads;
• Ground black pepper - 1 tsp.

After preliminary boiling, the legs of the mushrooms are laid out in a preheated dry frying pan and fried over medium heat until all the liquid has evaporated.

Introduce 1 tbsp. l. butter and over low heat and fry until golden brown.

Pour onion, previously peeled and cut into thin half rings, into the fried legs of camelina.

Stir, add another 2 tbsp. l. butter and continue to fry for 10 minutes.

Pour in ground black pepper, salt to taste, stir and simmer over low heat for 5-8 minutes.

This dish is served hot with boiled potatoes or rice.

Recipe for making mushroom leg sauce

What else can you cook from the legs of camelina, besides simply frying them? Try making mushroom sauce to enrich the flavor and aroma of foods that are far from perfect, making them more nutritious and juicy.

So, the selection of ingredients for the sauce can make even the simplest dish a real delicacy.

• Camelina legs - 400 g;
• Sour cream - 2 tbsp. l .;
• Onions - 3 heads;
• Butter - 3 tbsp. l .;
• Wheat flour - 1.5 tbsp. l .;
• Salt to taste;
• Ground black pepper - ½ tsp.

The recipe for cooking mushroom legs as a sauce is quite simple and does not take much time.

1. Boil the peeled legs in boiling water for 25 minutes, drain off excess liquid.
2. Pass through a meat grinder 2 times and put in a frying pan with melted butter.
3. In another frying pan for 1 tbsp. l. butter, fry the flour until golden brown.
4. Pour into mushrooms, stir, salt, add ground pepper.
5. Fry separately chopped onions until golden brown and combine with mushrooms.
6. Stir, let cool slightly and grind the mass with an immersion blender.
7. Simmer for 5 minutes, pour in sour cream and simmer over low heat for 10 minutes.
8. Serve hot and cold for any meal.

Are the legs of saffron milk caps salted and how is it done?

Some housewives prefer to salt not only the caps of forest mushrooms, but also the legs. Are the legs cut off from saffron milk caps salted, and how is it done? Note that these parts are in no way inferior in taste to the hats, especially if they are salted. Such a delicious and spicy treat can please guests even at a festive feast.

• Camelina legs - 1 kg;
• Salt - 50 g;
• Garlic - 6 cloves;
• Dill umbrellas - 2 pcs.;
• Allspice - 5 peas;
• Black currant leaves - 8-10 pcs.

Using the hot salting of mushrooms, you can treat them to a snack after 7-10 days.

1. Put the cleaned and washed legs in an enamel pan, fill with water and boil for 40 minutes, constantly removing the foam.
2. Put the legs in a colander, leave to drain, and then lay them out on a kitchen towel.
3. Put clean currant leaves, dill umbrellas, part of allspice and part of garlic cut into slices in sterile dry jars with a capacity of 0.5 liters.
4. We distribute the mushrooms in layers, each of which we sprinkle with salt.
5. Distribute the remaining garlic, allspice from above and press down with your hands so that the air comes out.
6. Fill with the broth in which the legs were cooked, and close with tight lids.
7. We leave it in the room to cool completely, then take it to the basement or put it in the refrigerator.

Camelina leg soup with potatoes

This dish is familiar to everyone, but still there is one distinctive feature - soup is prepared from the legs of mushrooms. It turns out to be fragrant and rich, able to please all family members.

• Camelina legs - 500 g;
• Potatoes - 5 pcs.;
• Water - 2-2.5 liters;
• Carrots and onions - 1 pc.;
• Garlic - 2 cloves;
• Vegetable oil;
• Salt and ground black pepper - to your taste;
• Bay leaf - 1 pc .;
• Parsley and / or basil.

1. Cut the peeled mushrooms in half and boil in boiling water for 20 minutes.
2. While the legs are boiling, let's take care of vegetables: peel and wash potatoes, onions and carrots.
3. Cut the potatoes into cubes and send them to the mushrooms, cook for 10 minutes. over low heat.
4. Grate the carrots on a coarse grater and send to the soup, boil for 10 minutes.
5. Fry the onions in vegetable oil until golden brown and season with the soup.
6. Boil for 10 minutes, add salt to taste, ground black pepper, bay leaf and diced garlic.
7. Let it boil for 2-4 minutes, turn off the stove and add chopped greens.
8. Serve with sour cream and lemon wedges.

Camelina legs fried in sour cream with onions

Camelina legs fried in sour cream practically do not differ from a dish made from hats.

A fragrant mushroom snack will only decorate your table, surprising everyone present with the tenderness of taste.

• Mushroom legs - 500-700 g;
• Lk onion -3-5 heads;
• Water - 200 ml;
• Butter - 2 tbsp. l .;
• Wheat flour - 4 tbsp. l .;
• Sour cream - 5 tbsp. l .;
• Salt and your favorite spices to taste.

How to properly fry the legs of saffron milk caps in sour cream will tell you a step-by-step recipe.

1. Cut the boiled legs lengthwise and simmer in a deep frying pan for 30 minutes, adding 1 tbsp. water.
2. Melt the butter in a separate frying pan, add flour, stir and fry until golden brown.
3. Add to the mushrooms, mix, add the onion cut into half rings and fry until tender.
4. Season with salt, add your favorite spices and simmer for 10 minutes.
5. Pour in sour cream, simmer for 3-4 minutes, turn off the stove and leave under a closed lid for 15 minutes.

What else can you do with mushroom legs: mushroom caviar recipe

What else can you do with the legs of saffron milk caps at home? Try making caviar that you can cover up for the winter. I must say that such preservation is used to make delicious filling for pies and pasties. Also, if you need to organize a quick snack with tea, just open a jar of mushroom caviar and spread on bread.

• Camelina legs - 1 kg;
• Carrots - 3 pcs.;
• Sugar - 1 tsp;
• Bow - heads;
• Salt to taste
• Garlic cloves - 4 pcs.;
• Vegetable oil - for frying;
• Allspice and cloves - 2 pcs.

To learn how to cook mushroom caviar from the legs of camelina, you need to follow the rules of the step-by-step recipe.

1. The mushroom legs are washed, peeled and diced.
2. The carrots are peeled, washed and grated on a grater with large holes.
3. The onion heads, along with the garlic cloves, are peeled and chopped into cubes.
4. The mushrooms and all prepared vegetables are transferred to a preheated pan with hot oil and fried for 30 minutes over low heat.
5. The mass is given time to cool, and then minced with a meat grinder.
6. Salt is added to taste, sugar, 2-3 tbsp. l. oil, allspice and cloves, stir and simmer over low heat for 15 minutes.
7. Transferred to sterile dry jars and placed in hot water for sterilization.
8. Caviar is sterilized within 30 minutes. over low heat.
9. Banks are closed with tight nylon lids, completely cooled and taken out to the basement.