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Once in the forest, most mushroom pickers immediately start looking for saffron milk caps. These attractive-looking fruiting bodies are in great demand in home cooking. And it is not surprising, because their versatility allows you to cook many different dishes, as well as make delicious preparations for the winter.

These mushrooms are very useful, because they have a lot of vitamins and microelements necessary to maintain the normal functioning of the body and even for the treatment of certain diseases. And the protein content allows you to put mushrooms on a par with meat and eggs.

Can mushrooms be eaten raw with salt?

Some gourmets are very fond of eating raw mushrooms with salt, can you do that? It must be said that this mushroom is the only milkman that belongs to the 1st category of edibility. This speaks of their highest taste.

In addition, unlike most other representatives of the mushroom "kingdom", mushrooms do not require soaking. So, is it possible to eat mushrooms raw? Yes, but you need to make sure that it is the saffron milk cap that is on your table. Those who have tasted these fruit bodies raw find that they are especially tasty when combined with salt and lemon juice.

As already noted, you can make many dishes and preparations from raw mushrooms. This article presents 14 recipes that diversify not only the everyday menu, but also the festive one.

How to salt mushrooms with raw salting using the dry method

Salting of raw mushrooms can be carried out dry. Its essence is to cleanse mushrooms without the use of water.

• Ryzhiki - 3 kg;
• Salt - 120 g;
• Cherry leaves;
• Black pepper (peas) - 15 pcs.;
• Bay leaf - 3 pcs.

How to salt mushrooms raw using the dry method?

The first step is to cleanse the fruit bodies. Using a dry kitchen sponge or old toothbrush, carefully scrape off any debris from the hats and plates.

Use a knife to cut off the hardened parts of the legs and damaged areas. I must say that for raw salting, it is recommended to take only young and strong specimens.

Put mushrooms in a prepared container in several layers. They need to be laid with their caps down, and sprinkle each layer with salt, pepper and bay leaves. Each layer of mushrooms should be 5-6 cm thick.

Pour boiling water over the cherry leaves and pat dry with a towel.

Cover the workpiece with them and press down with your hands so that there are no air pockets.

Place an inverted plate or any other surface on top and set the oppression.

Transfer the container to the basement and observe the brine formation. After a few days, the compressed fruiting bodies should release enough liquid. If it is not enough to completely cover the workpiece, you can add salted boiled water. After another 3-4 weeks try the mushrooms for readiness.

Raw salted saffron milk caps: recipe for cold appetizer

Ryzhiks are salted raw only in a cold way. There is also a hot method of salting, but in this case, the mushrooms are pre-boiled. Before proceeding with the raw salting of camelina, you need to prepare the ingredients.

• Mushrooms - 4 kg;
• Currant or cherry leaves - 20 pcs.;
• Salt (not iodized) - 5 tbsp l .;
• Carnation - 3 pcs.;
• Dill umbrellas - 2-3 pcs.

A cold appetizer from raw mushrooms is made thanks to the step-by-step description.

1. At the bottom of the prepared dishes we make a "pillow" of ½ part of the leaves, after having poured boiling water over them and dried them.
2. We carefully clean the mushrooms, and then rinse in water for 3-5 minutes.
3. Leave to drain or dip with paper towels.
4. We spread the peeled mushrooms on a "pillow" of leaves, making layers of 6-7 cm each.
5. Sprinkle with salt, cloves and dill, then cover the blank with the rest of the leaves.
6. Cover with a plate or lid, the diameter of which is less than the diameter of the salting container.
7. We put the blank under the press, which can be a stone wrapped in several layers of gauze, or a bottle of water.
8. After about 3-4 weeks, when the mushrooms are ready for use, you can transfer them to sterilized jars, pour with brine, close them with nylon lids and keep them in the basement.

Salted mushrooms in a barrel: how to pickle mushrooms for the winter

Raw salted mushrooms cooked in a barrel or tub have a pleasant woody flavor that cannot leave anyone indifferent. And under a forty-degree glass, such an appetizer leaves the table first.

• Ryzhiki - 6 kg;
• Salt - 200 g;
• Oak leaves;
• Mustard seed - 1 tbsp l .;
• Black pepper - 50-60 peas.

How to salt mushrooms using raw salting in a barrel?

1. First of all, you need to prepare a container: fill it with water and leave it for a day, making sure that there are no leaks.
2. Then drain the liquid and rinse the inner walls and the lid with a solution of water, soda and salt.
3. Dry, and you can start the salting process.
4. Peel and rinse the mushrooms well so that there are no small grains of sand in the finished snack.
5. After draining off excess liquid, lay them with their caps down, making layers of 5-6 cm.
6. Sprinkle each layer evenly with dry salt, mustard seeds and black pepper.
7. Cover with clean oak leaves and cheesecloth on top.
8. Cover with a lid, put the oppression on top and take it to the basement for further salting.
9. You can store a snack in a barrel for up to six months.

Raw salting of mushrooms in jars

Salting raw mushrooms, saffron milk caps can be immediately in glass jars, thereby making it easier for yourself and increasing the shelf life of the workpiece to 10-12 months.

• Peeled mushrooms - 4 kg;
• Salt - 130 g;
• Fresh dill - 1 small bunch;
• Bay leaf - 5 pcs.

The presented step-by-step description will show how to pickle raw mushrooms using ordinary jars instead of large containers.

1. Rinse the peeled mushrooms in water and let them drain from excess liquid, leaving for 20-30 minutes.
2. Combine mushrooms, salt, bay leaf and chopped dill in one large bowl.
3. Stir the mixture with your hands and leave to stand under a press for several hours.
4. Then distribute the workpiece in sterilized jars and fill it with the resulting brine.
5. The brine should completely cover the mushrooms, so if there is a shortage of it, add the missing amount with cold boiled water.
6. Close with nylon lids and send the workpiece for storage in the basement or refrigerator.

Recipe for salting raw mushrooms with sea salt

The following recipe uses sea salt for raw salting of camelina. This preservative ensures uniform salting and preserves the natural taste of the food.

• Fruit bodies - 4 kg;
• Sea salt (no additives) - 120-150 g;
• Horseradish leaves;
• Garlic - 4 cloves;
• Allspice (peas) - 7-10 pcs.

How to salt mushrooms raw with sea salt?

1. Horseradish leaves, thanks to which the mushrooms remain elastic and crispy, are doused with boiling water and torn apart by hands.
2. After cleaning, the mushrooms are washed in water, and after draining, they are distributed in layers on a "pillow" of horseradish leaves. Any non-metallic container is taken for salting: glass, ceramic, enameled, wooden, etc.
3. Each layer of fruit bodies is laid with the caps down and sprinkled with sea salt, chopped garlic and peppercorns.
4. We cover the workpiece with horseradish leaves and put it under oppression.
5. We take out for salting in a dark and cool room.
6. After about 3 weeks, try the mushrooms for readiness.

How to salt raw mushrooms with horseradish root

"Spicy" salting of saffron milk caps is also carried out in a raw way. Thanks to the addition of horseradish root and garlic, the appetizer turns out to be appetizing and spicy. The spiciness level can be adjusted to your liking.

• Mushrooms - 5 kg;
• Horseradish root (grate) - 70 g or to taste
• Garlic cloves (chopped) - 10-12 pcs. or to taste;
• Salt - 200 g;
• Currant leaves.

How to salt raw mushrooms for the winter according to this recipe?

1. Rinse currant leaves with an aqueous soda solution and dry.
2. Peel the mushrooms and rinse in cool water.
3. Transfer to a colander and set aside until most of the liquid has drained.
4. Put currant leaves in a container for salting.
5. Spread the fruit bodies in layers, sprinkling each with salt, garlic and horseradish root.
6. Cover the workpiece with clean gauze and place the weight.
7. Send the container with the workpiece to the basement for further cooking.
8. It is necessary to periodically check how the brine is released. If necessary, the lack of liquid is replenished by cold boiled water.

Simple salting of raw mushrooms and is it possible to boil raw salted mushrooms?

Simple salting allows you to preserve the taste and aroma of fruit bodies as much as possible. Only 3 ingredients, and after a month of waiting, there will be an appetizing appetizer on the table.

• Ryzhiki - 5 kg;
• Salt - 200 g;
• Ground black pepper - 1.5-2 tsp.

How to salt raw mushrooms using a simple method as a basis?

1. After the fruiting bodies have been pre-cleaned and rinsed, they are left to drain off excess liquid.
2. Then they are laid out in an appropriate dish, making layers of 5-6 cm and sprinkling each of them with a preservative. You can immediately mix salt and ground pepper to make it easier to distribute them between layers.
3. Cover with clean gauze, put an inverted plate on top and set the load.
4. They take it out to the basement so that the mushrooms are well salted. After 3-4 weeks, you can distribute the workpiece in small glass jars, fill with brine and close with nylon lids.
5. Store in a basement or refrigerator on demand.

Some housewives are interested in whether it is possible to boil raw salted mushrooms? Yes, you can, because canned mushrooms have proven themselves well in first courses. However, they must first be soaked in cold water for about an hour. And then you can cook soups, borscht and hodgepodge, adding mushrooms 10-15 minutes until cooked.

Is it possible to freeze raw mushrooms for the winter and how to do it?

Freezing is considered one of the most popular methods for preparing mushrooms for the winter. Often they are pre-boiled and then frozen. However, mushrooms are often harvested raw immediately. And what about mushrooms, can this forest product be frozen raw? Yes, this procedure is very effective as it saves time and effort.

• Ryzhiki;
• Dry cleaning tool - knife, kitchen sponge or toothbrush.

With a detailed description, it is easy to understand how to freeze raw mushrooms for the winter.

1. Wipe the mushroom caps and plates with a dry sponge or an old toothbrush.
2. Cut off the hardened legs and damaged areas with a knife.
3. If it is noticeable that there is a lot of soil and sand left on the mushrooms, then it is better to rinse them in cool water and let them drain. Fruit bodies can be left intact or cut into pieces.
4. We distribute the product in one layer on a tray and put it in the freezer, setting the lowest possible temperature for 3-4 hours.
5. We take out and put the mushrooms in prepared containers: plastic containers or plastic bags.
6. We return the semi-finished product back to the freezer, setting the standard temperature.

Freezing raw saffron milk caps for the winter with mushroom blanching

Freezing of raw mushrooms is also carried out for the winter with blanching. Even a novice hostess can handle this method.

• Ryzhiki (peel);
• Water;
• Salt;
• Lemon acid.

1. Boil water and add salt and citric acid. For 1.5 liters of water, you should take 1 tbsp. l. salt and 1 tsp. citric acid.
2. Cut the peeled mushrooms into thick slices, put in a colander and dip in boiling water for 2 minutes.
3. Rinse in cold water and pat dry with a kitchen towel.
4. After cooling down, distribute the mushrooms into containers and cover with lids. You can also put it in plastic bags, release the air from them and tie them up.
5. Place in freezer until needed for cooking.Important: you cannot re-freeze mushrooms, so you need to distribute them in portions, so that one portion is enough to cook one dish.

Freezing raw mushrooms in the form of caviar

Is it possible to freeze raw mushrooms in the form of caviar? I must say that this process is familiar to many housewives. Having taken out such a semi-finished product from the freezer, you can immediately send it to the pan.

• Ryzhiki.

Freezing raw camelina mushrooms for the winter goes through simple stages.

1. After cleaning, the mushrooms are washed and passed through a meat grinder.
2. The raw caviar is distributed in portions into food containers or bags and placed in the freezer.
3. This product is perfect for filling pies, pies, pancakes, tartlets and other dough products.

Can mushrooms be fried raw?

Many novice housewives are interested in whether it is possible to fry mushrooms raw without preliminary heat treatment? As already mentioned, these mushrooms belong to the 1st category of edibility, so they can be safely thrown into the pan immediately after cleaning.

• Ryzhiki (peeled and washed) - 0.8 kg;
• Bow - 1 head;
• Sour cream or mayonnaise - 2 tbsp. l .;
• Salt, pepper, vegetable oil.

A step-by-step recipe will help to deliciously fry raw mushrooms.

1. Fry the onion, cut into half rings in vegetable oil, and put in a separate plate.
2. Put the mushrooms cut into pieces in a pan after the onion and fry over medium heat until the liquid evaporates.
3. Then add the onion and continue to fry for 10 minutes.
4. Pour in sour cream, add salt and pepper, stir and simmer under a lid for 5 minutes.
5. At the end, chopped fresh herbs can be added to the finished dish.

Raw mushroom soup: a step-by-step recipe with a photo

So, the question of whether mushrooms are eaten raw can be answered in the affirmative. But no less tasty is the soup from these fruit bodies. Such a fragrant first course can even decorate a festive feast. It can also be used to organize a full lunch or dinner at the family table. In this case, the first course is prepared without frying. For those who are fasting and on a diet, such a light soup is what you need.

• Ryzhiki - 500 g;
• Medium potatoes - 3-5 pcs.;
• Rice - 2 tbsp. l .;
• Water - 2.5-3 liters;
• Onions and carrots - 1 pc.;
• Garlic - 1 wedge;
• Salt, bay leaves, and pepper.

Prepare raw mushroom soup according to this step-by-step recipe with a photo.

1. Peel and chop the vegetables: potatoes - into cubes, carrots, onions and garlic - into small cubes.
2. Boil water, add potatoes with carrots and rice.
3. Clean the mushrooms from dirt and adhering debris, then rinse in water and cut into slices or pieces.
4. Add to the pan after the potatoes are cooked until half cooked.
5. 7-10 minutes before cooking, add onion with garlic, as well as salt and pepper to taste.
6. Turn off the stove and send 1-2 bay leaves to the soup.

Simple caviar from raw mushrooms

Raw mushroom caviar is very easy to prepare. It can be safely added to various dough products. Such a product can be frozen for the winter or closed in jars, having previously fried in a pan.

• Main product - 2 kg;
• Vegetable oil;
• Garlic - 2-3 cloves;
• Vinegar 9% - 1 tbsp l .;
• Salt pepper.

How to cook raw mushrooms for the winter in the form of caviar?

1. After cleaning and rinsing, grind the mushrooms through a meat grinder or in a blender. You can mince the caviar 2-3 times, depending on the desired grain size.
2. Heat oil in a frying pan and add the resulting mushroom mixture.
3. Fry for 5 minutes, cover and simmer for another 30 minutes over low heat.
4. Add salt, pepper, chopped garlic and vinegar.
5. After 5-7 minutes, turn off the stove and distribute the caviar among sterilized jars.
6. Close with nylon caps, and after cooling, take to the basement.

Raw mushroom salad with ham

Camelina mushrooms can be eaten raw by adding them to various salads. With such dishes, an easy and quick meal is guaranteed! Raw mushrooms fully retain all the beneficial properties, and also save time and effort in cooking.You can experiment with the ingredients, coming up with new flavor combinations. However, it must be remembered that salad with raw mushrooms should not be stored longer than 24 hours. Therefore, such dishes should be prepared in small quantities.

• Ryzhiki - 300 g;
• Ham - 300 g;
• Pickled or fresh cucumbers - 2 pcs.;
• Boiled eggs - 3 pcs.;
• Canned peas - 200 g;
• Lemon - ½ pc.;
• Mayonnaise for dressing.

Raw mushroom salad is prepared as follows:

1. Fruit bodies are cleaned and washed in cold water.
2. The excess moisture is soaked in a paper towel, and then the mushrooms are placed in a separate plate.
3. Dressed with lemon juice and left for 15 minutes.
4. Ham, cucumbers and boiled eggs are cut into cubes or strips into a common container.
5. Canned peas are added, and then mushrooms.
6. Everything is dressed with mayonnaise, mixed and served to the table.
7. If desired, you can garnish the top of the salad with chopped parsley and dill.