Mushrooms are eaten salted, fried, as a filling for pies or an ingredient in meat or vegetable dishes. This valuable natural product is loved by many. Ryzhiks are one of the most valuable species; a number of its varieties are classified as delicacies. This is indeed a delicacy worthy of the attention of inveterate gourmets.
Sunny handsome
Ginger is difficult to confuse with something else, and most importantly: it does not have poisonous "clones". As a last resort, an inexperienced mushroom picker will pick up a red wave instead. And this is also very tasty salting, loved by many, although connoisseurs know that the waves are just a “pale copy” of saffron milk caps.
Yellow-pink or orange-red dense fruiting body with neat circles of a darker color on the cap, reddish milky juice with a resin smell (it turns a little green over time) - this is a mushroom. Pine and spruce, salmon and Japanese and a number of other varieties grow on the territory of Russia. Reddish grows under the pines, disguising themselves as the color of the tree bark. And spruce is looser in texture, the color is blue-green, with a grayish tint.
Salted mushrooms - decoration of the festive table
For a long time, lamellar mushrooms, including saffron milk caps, have been preserved for the winter by salting. It is better not to wash them before salting, otherwise the taste will be slightly simplified, you can carefully wipe each mushroom with a clean soft cloth. You will need 50 g of salt (1 standard stack) for 1 kg of mushrooms.
They are simply put in a bucket or glass jar and sprinkled with salt layer by layer. Then they cover it with a linen cloth, put a lid or plate on top, pressing it down with a small weight to squeeze out the juice. For a week or two, salting takes place at room temperature (no more than 20 ° C, so as not to ferment), then the container is removed to the refrigerator or cellar, where the mushrooms reach for another month or a month and a half.
To pickle mushrooms hot, you need to boil the mushrooms with salt. The salt concentration is the same: it will take about one and a half glasses per bucket, so as not to spoil. Garlic, dill corollas, currant leaves are usually added to the salting.
Marinated mushrooms and other simple dishes
For lovers of marinades, you can pour pure mushrooms with a brine with spices, to which 8% vinegar is added. After a couple of weeks, this appetizer can be put on the table, combined with hot potatoes, fresh or lightly salted cucumbers, served as a side dish for meat, etc.
Ryzhiks, unlike other plate-like counterparts, can be fried without pre-soaking. For example, with carrots, potatoes, onions, and other vegetables. Or stew them with meat. Finally, these spicy mushrooms are great as a pie filling: by themselves or with minced meat, onions, potatoes.
You can also bake this sunny beauty with sour cream in a clay pot. This cooking method will only add new notes to the rich taste range of mushrooms.
