Salad with saffron mushrooms - a bright decoration for your table

Fans of mushroom dishes know that saffron milk caps, despite their vegetable origin, are a source of protein, iron, phosphorus, potassium, zinc, as well as vitamins E, PP and B. Therefore, if you want to be beautiful and healthy, do not neglect eating these fruiting bodies
One of the best options to saturate your body with vitamins is to prepare salads with saffron milk caps. It should be noted that they are easy to do and do not require professional skills. This means that even a novice cook can handle this process. The proposed recipes for mushroom salads have already been tried and appreciated by hundreds of housewives. One or more of your favorite options for quick preparation of mushroom snacks will help you surprise your loved ones with a tasty and satisfying meal. In addition, such dishes will decorate even a festive feast. You can also use the recipe for saffron milk salad prepared for the winter.

Note that salads can be prepared from fresh, pickled, salted, fried, boiled and frozen mushrooms. Their tastes will be slightly different, but this will only diversify the dishes with their piquancy and versatility.

Preparing a salad with salted saffron milk caps: recipe with photos

The recipe for making a salad with salted saffron milk caps is quite simple, because the mushrooms are already ready to eat, you just need to soak them. The dish turns out to be satisfying, but at the same time tender and light. It will decorate a festive feast or complement meat.

• 300 g of salted mushrooms;
• 5 chicken eggs;
• 3 onions;
• 2 bunch of green onions;
• 2 sweet apples;
• 5 tbsp. l. mayonnaise;
• Vegetable oil for frying.

Thanks to the step-by-step recipe with photos, the salad with salted saffron milk caps turns out incredibly tasty. Its preparation technique will remain written down in your culinary journal and will replenish your winter diet.

Wash the salted mushrooms, add water and leave for 30-40 minutes to remove excess salt.

Rinse again, place on paper towels and let drain well.

Boil eggs for 10 minutes. in salted water, let cool and peel.

Peel the onions and apples and chop: onion into cubes, apples into thin strips.

Fry onion cubes in vegetable oil until golden brown.

Cut the mushrooms into slices, combine with fried onions and apples.

Add chopped eggs, mix, pour in mayonnaise and chopped green onions.

Mix everything thoroughly again, place in a deep salad bowl and serve.

Hearty salad with salted saffron milk caps and chicken

Another hearty dish that can delight any gourmet is a salad with salted saffron milk caps and chicken.

• 400 g of salted mushrooms;
• 1 chicken breast;
• 5 chicken eggs;
• 3 fresh cucumbers;
• 3 onions;
• 2 cloves of garlic;
• Vegetable oil;
• 1 bunch of chopped dill and/or parsley;
• 3 tbsp. l. freshly squeezed lemon.

Salad of saffron milk caps and chicken is prepared according to the step-by-step description.

1. Boil the chicken breast until tender and cut into small cubes.
2. Boil the eggs for 10-12 minutes, place them in cold water, let cool and peel them.
3. Finely chop with a knife and combine with chicken meat.
4. Chop the cucumbers into thin strips, wash the mushrooms in water and also cut into strips.
5. Fry the chopped onions in oil until golden brown and add them to the mushrooms.
6. Peel the garlic, grate it on a fine grater, and add it to the mushrooms.
7. Combine all the prepared products, add chopped herbs and pour over lemon juice.
8. Mix well, put in a salad bowl and place on the table. Note that salted saffron milk caps in combination with chicken meat will create an unusual rich aroma and taste.

Salad prepared with salted saffron milk caps and potatoes

A salad prepared with salted saffron milk caps and potatoes can replace a full-fledged appetizer for small snacks.

• 300 g of salted saffron milk caps;
• 4 potato tubers;
• 2 onions;
• 2 cucumbers (fresh);
• 4 cherry tomatoes;
• 3 chicken eggs;
• 3 tbsp. l. vegetable oil;
• 1 tbsp. sour cream;
• 1 tsp. mustard;
• 2 tsp. Sahara;
• 2 tbsp. l. chopped basil greens.

Salad of saffron milk caps with potatoes is easy to prepare; you just need to follow the instructions.

1. Boil the potatoes and eggs, let cool and peel.
2. Soak the mushrooms in cold water and cut into pieces.
3. Combine with chopped potatoes and eggs, mix.
4. Cut the cucumbers into strips, cut the tomatoes in half, peel the onion and cut into small cubes, put everything together
5. Beat sour cream with vegetable oil, mustard, sugar and basil.
6. Pour the resulting sour cream sauce over the salad, mix and leave for 20-30 minutes to infuse.

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Salad recipe with fried saffron milk caps and bell peppers

A salad recipe with fried saffron milk caps will decorate a holiday feast and diversify your family’s daily menu. A tasty, original and appetizing dish will amaze even gourmets. The combination of fried mushrooms, fresh and pickled cucumbers, and bell peppers in the dish will certainly delight guests.

• 500 g saffron milk caps;
• 5 onions;
• 2 pcs. carrots and bell peppers;
• Vegetable oil;
• Salt and ground pepper - to taste;
• 200 ml sour cream;
• 3 pickled cucumbers;
• 2 fresh cucumbers;
• 2 tbsp. l. chopped dill and parsley.

The detailed preparation of the salad with fried saffron milk caps is described below.

1. Cut the pre-peeled saffron milk caps into pieces and fry in oil until golden brown.
2. Peel the onions and carrots, wash them, cut them into cubes and fry together until tender.
3. Cut cucumbers and bell peppers into strips, combine mushrooms with vegetables and mix.
4. Pour in sour cream, add chopped herbs, add salt and pepper.
5. Mix thoroughly, leave for 20 minutes to infuse, and serve in a large salad bowl.

Salad with fried saffron milk caps, cheese and chicken

A salad prepared with fried saffron milk caps and chicken will perfectly complement not only a festive feast, but also a hearty home-cooked dinner.

• 1 chicken breast;
• 500 g saffron milk caps;
• 3 onions;
• 150 g hard cheese;
• 5 chicken eggs;
• 3 tbsp. l. crushed walnuts;
• 200 g canned green peas;
• 4 sprigs of parsley;
• Salt - to taste;
• Sunflower oil;
• 200 ml mayonnaise.

A recipe with a photo of a salad with saffron milk caps will tell you in detail how to make this delicious dish. If you prepare all the ingredients in advance, you can quickly make the salad itself.

1. Boil the meat until tender, cut into cubes and place in a large salad bowl.
2. Boil the eggs for 10-12 minutes, add cold water, and after cooling, peel and chop.
3. After cleaning and washing the mushrooms, cut into pieces and fry in vegetable oil until golden brown (leave a few pieces whole to decorate the salad).
4. Peel the onion, cut into cubes, fry until soft.
5. Combine meat, eggs, mushrooms, onions, add walnuts, canned peas.
6. Pour in mayonnaise, add salt, and stir until smooth.
7. Place a thin layer of grated cheese on top, garnish with parsley sprigs and whole fried saffron milk caps.

How to pickle saffron milk caps using raw salting using the dry method

Salting raw saffron milk caps can be done using the dry method. Its essence is to clean mushrooms without using water.

• Saffron milk caps – 3 kg;
• Salt – 120 g;
• Cherry leaves;
• Black pepper (peas) – 15 pcs.;
• Bay leaf – 3 pcs.

How to pickle raw saffron milk caps using the dry method?

The first step is to clean the fruiting bodies. Using a dry kitchen sponge or an old toothbrush, carefully scrape off any debris from the caps and plates.

Using a knife, cut off the hardened parts of the legs and damaged areas. It must be said that for raw pickling it is recommended to take only young and strong specimens.

Place the mushrooms in several layers in the prepared container. They need to be laid caps down, and each layer should be sprinkled with salt, pepper and bay leaf. Each layer of mushrooms should be 5-6 cm thick.

Pour boiling water over cherry leaves and dry by wiping 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 plane on top and apply pressure.

Move the container to the basement and watch the brine form. After just 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, taste the mushrooms for readiness.

Salad of pickled saffron milk caps with corn: recipe with photos

Salads from pickled saffron milk caps remain very popular among chefs, as they are prepared simply and quickly, and turn out rich and tasty.

If you want to make a simple salad, use mushrooms, eggs, onions and vegetable oil, and if you want a more hearty one, then add potatoes, chicken, corn and mayonnaise.

• 400 g pickled saffron milk caps;
• 5 hard-boiled eggs;
• 1 b. canned corn;
• 3 pcs. boiled potatoes;
• 1 chicken breast;
• 2 bunches of green onions;
• 200 ml mayonnaise;
• 100 ml sour cream;
• 2 pickled cucumbers;
• Salt - to taste.

The recipe with photo will tell you about preparing a salad with pickled saffron milk caps.

1. Boil the chicken breast, cut into slices and place in a salad bowl.
2. Spread a layer of grated pickles on top.
3. Mix mayonnaise and sour cream, add some salt and grease the cucumbers on top.
4. Cut the boiled potatoes into cubes and make a layer out of them, grease with mayonnaise and sour cream sauce.
5. Cut the pickled saffron milk caps into cubes and place them in a separate layer on the potatoes.
6. Spread the canned corn in the next layer and pour the sauce over it.
7. Sprinkle with finely chopped eggs, pour over the sauce, sprinkle with chopped herbs and decorate with whole pickled mushrooms on top.

Instead of a salad of pickled mushrooms, you can make a salad of fresh saffron milk caps, then add more pickles to the dish. The salad turns out not only tasty, but also healthy.

Salad of fresh saffron milk caps with tomatoes and peppers for the winter

What could be better than a salad of saffron mushrooms prepared for the winter? This preparation is not difficult to make, but it can be served on any day, even a holiday.

• 2 kg of fresh saffron milk caps;
• 500 g each of carrots and onions;
• 1 kg each of bell peppers and tomatoes;
• 70 ml vinegar 9%;
• 5 tbsp. l. Sahara;
• 3-4 tbsp. l. salt;
• 300 ml vegetable oil.

A step-by-step recipe for saffron milk salad for the winter with the presented photos will help any housewife.

1. Sort the saffron milk caps, peel, wash and cut into pieces.
2. Boil for 15 minutes, place in a colander and leave to drain.
3. Fry in vegetable oil until golden brown and place in a separate deep bowl.
4. Peel the carrots and onions, chop them: cut the onions into half rings, grate the carrots.
5. Fry the vegetables separately in vegetable oil until cooked, add to the mushrooms.
6. Wash the tomatoes, cut into slices, peel the bell peppers from seeds, cut into noodles.
7. Place tomatoes and peppers in a deep saucepan, pour in a little vegetable oil.
8. Add salt, sugar, vinegar, stir and simmer for 40 minutes. over low heat.
9. Add mushrooms, onions, carrots, stir, pour in the remaining oil and simmer over low heat for 40 minutes.
10. Distribute into sterile dry 0.5 liter jars and wrap with a warm blanket.
11. Allow to cool completely and place in a cool room for long-term storage.

Freezing raw saffron milk caps in the form of caviar

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

• Saffron milk caps.

Freezing raw saffron mushrooms for the winter follows simple steps.

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

Salad of saffron milk caps with pickled cucumbers under a fur coat

Salad from saffron milk caps under a fur coat is prepared quite simply and quickly. In its taste and nutritional properties, this original snack can compete with meat dishes.

• 400 g saffron milk caps;
• 3 onions;
• 7 eggs;
• 4 boiled potatoes;
• 3 carrots;
• 4 tbsp. l. butter;
• 4 pickled cucumbers;
• 3 tbsp. l. crushed walnuts;
• 200 g hard cheese;
• 150 ml each of sour cream and mayonnaise;
• Salt - to taste.

Preparing a salad with saffron mushrooms according to a recipe with a photo will help all novice cooks.

1. Boil the prepared saffron milk caps in salted water, cut and fry a little in butter until golden brown.
2. Place on the bottom of a deep salad bowl and pour over a mixture of sour cream, mayonnaise and finely grated cheese.
3. Peel the carrots and onions, chop and fry in oil until tender.
4. Place on mushrooms and add a little salt to taste.
5. Peel the potatoes, cut into small cubes and place in a layer on top of the carrots and onions, pour over the sauce and add a little salt.
6. Place a layer of sliced ​​pickled cucumbers on top.
7. Combine chopped walnuts with boiled finely chopped eggs and mix.
8. Pour into the top layer and spread with sour cream and mayonnaise sauce.

Daily-menu.ru

Sometimes you want to make the traditional herring “under a fur coat” more original.
For example, put “under the fur coat” not herring, but salted saffron milk caps! And if you decorate it beautifully, the dish will become an excellent table decoration for the New Year.

Required:

2 small beets,

300 g salted saffron milk caps,

1 red onion,

Preparation:

1. Boil potatoes, beets and carrots in their skins until tender. Hard boil the eggs.

2. Peel vegetables and eggs. Peel the onion and cut into thin half rings.

3. On a large dish, grate half the potatoes on a coarse grater, add saffron milk caps, onions, and coat with sour cream.

4. Place a layer of coarsely grated carrots, salt and spread with sour cream. Also add half the beets, eggs (reserve a little yolk for decoration), and the other half of the potatoes.

5. Grate the last layer of beets on top, distribute evenly over the surface of the salad, sprinkle with grated yolk and lay out a Christmas tree made of dill. Decorate the Christmas tree with any pieces of vegetables, pomegranate seeds, cranberries, nuts.