Saffron milk caps for the winter - 4 cooking recipes

Some varieties of these colorful mushrooms are considered delicacies and are highly valued by gourmets in all parts of the world. They are not only tasty, but also very healthy - due to the high content of beta-carotene (which gave them the corresponding color, as is the case with carrots). These mushrooms also contain vitamins B and C, many mineral salts, vegetable protein and a valuable natural antibiotic called lactrioviolin.

When salted or pickled, saffron milk caps remain high in calories. And in nutritional value they can be compared with chicken, eggs, beef and herring. This should be taken into account when preparing these mushrooms for home consumption. However, their easy digestibility by the body outweighs them in a positive way - in any case.

Saffron milk caps are almost as unpretentious in preparation as chanterelles or honey mushrooms, so preparing them for the winter is not difficult. They can be dried, salted, pickled, frozen in various ways, with the addition of other products.

If saffron milk caps collected from the forest are used for home canning, they must be sorted before cooking. Place all strong, whole, young and beautiful mushrooms in one pile, and broken ones in another. These mushrooms, as a rule, are rarely spoiled, but they may still contain “bad” parts that need to be cut off and removed. More often they grow on sandy soil, so sand can get stuck in the caps. It is washed with plenty of water. To do this, pour the mushrooms, leave for half an hour, rinse with your hands and remove from the water.

If the recipe for saffron milk caps for the winter does not imply otherwise, it is recommended to boil the mushrooms for ten minutes. This rule works in all cases except drying. If freezing is planned, it is better to do it with boiled mushrooms - less time will be spent on processing after defrosting. Any other details will already be described specifically in the recipe.