Common saffron milk cap is one of the popular agaric mushrooms in national Russian cuisine. It forms mycorrhizae with coniferous trees, grows in groups, and produces a large harvest. Harvesting is a fascinating business, but at the same time troublesome; the mushrooms brought must be quickly processed so that they do not lose their nutritional value. Freeze saffron milk caps for the winter, pickle or marinate - the choice of method depends on gastronomic preferences, but the first option is the fastest and most productive. After freezing, the fruiting bodies will completely retain their chemical composition.
Is it possible to freeze saffron milk caps for the winter?
The productivity of saffron milk caps is very high, the main peak of fruiting occurs in mid-summer, lasting within 2-3 weeks depending on precipitation. Therefore, the goal of the mushroom picker is to collect and bring as many specimens as possible; there is practically no time left for long-term processing; fruiting bodies cannot be stored. Freezing saffron milk caps at home is the best option for harvesting. This method saves time, is not labor-intensive, with minimal material costs and, importantly, the product fully retains its nutritional value.
Important! After freezing in the freezer, the workpiece will be stored until next year.
Young and more mature specimens are suitable for this purpose; after defrosting, the fruiting bodies completely retain their taste, do not differ from freshly picked ones, and can be used in any culinary recipe.
Is it possible to freeze saffron milk caps raw?
If the volume of the freezer is large, freezing saffron mushrooms in their raw form for the winter will be the fastest and most cost-effective way of processing. If the freezing technology is followed, the product will be suitable for consumption until the next season. Preparatory work does not require much time or special culinary skills. Raw mushrooms, after removal, can be used for pickling or pickling, or included fresh in recipes.
Is it possible to freeze salted mushrooms saffron milk caps?
Processing by freezing salted mushrooms is no less popular, but will take more time. After removal, the product is ready for use. The method of freezing fruit salted bodies in large quantities is possible if space in the freezer allows. The mushrooms completely retain their volume and weight; the storage for freezing for the winter can hardly be called compact.
Is it possible to freeze fried saffron milk caps?
The technology for freezing fried mushrooms takes longer. The recipe calls for pre-soaking and heat treatment. But the time spent is completely justified. The fried product is stored for a long time, does not lose its aroma and taste, and after defrosting it is ready for use.
What is the main difference between frozen mushrooms and pickling and drying?
Considering all types of mushroom picking for the winter, we can note some nuances characteristic of each of them.
Salted saffron milk caps are a very tasty and healthy food, but they are more of an additive to the main dish, plus when salted, some beneficial properties are lost.
Canned mushrooms amaze with their taste, and with the right selection of spices you can achieve amazing success, but again, the dish will be secondary.
The drying option is more suitable for preparing mushrooms in soups, or after boiling as a seasoning for other dishes, but at the same time, the previous form of saffron milk caps is not pleasing to the eye, and the taste qualities largely lose their properties.
If you freeze mushrooms correctly, saffron milk caps will not lose their taste or shape, and most importantly, they can be included in the preparation of main dishes. You don’t even need to invent anything special: cooked potatoes with mushrooms that have not lost their taste, color, or shape can turn an ordinary dinner into sophistication, an occasion for gathering friends and family. Such evenings become especially intimate and memorable.
How to prepare saffron milk caps for freezing
The brought harvest is scattered on a flat surface for sorting. Fruiting bodies are selected by size. The result of freezing raw mushrooms will be more productive if you use small and medium-sized specimens. The fruiting bodies will remain intact and fit more compactly into the freezer. It is better to fry large mushrooms. After sorting, the raw materials are processed:
- Clean the lower part of the leg from fragments of mycelium and soil.
- Cut about 2 cm.
- The entire leg is not treated, only damaged areas are removed.
- Remove the protective film from the cap; young specimens can leave it on.
- Soak the product in water with the addition of citric acid and salt for several minutes so that the earth and sand remaining during cleaning settle, and the insects and their larvae leave the fruiting body.
- Remove from the water and wash with a brush or sponge.
- Wash thoroughly again under running water.
- Lay out on a napkin to dry.
The mushrooms are ready, further processing of the saffron milk caps is carried out according to the chosen recipe for preparing for the winter, then you will need a bookmark for freezing.
Additional useful information
After the best and most worthy of the mushrooms have been selected and designated for storage, the remainder can also be used in the form of reserves.
This part of the mushrooms is examined more carefully, damaged areas are cut out and thrown away. Residues suitable for storage are cleared of debris, rinsed, dried and frozen according to the same principle. Such supplies, despite their peculiar appearance, can be placed more tightly in a bag or container. In winter, such products make excellent mushroom soups, salads, and stir-fries. One technical nuance: chopped mushroom freezes faster than a whole one, exactly half, so a batch packed for lunch can be packed for storage in the evening. You can freeze not only raw saffron milk caps, but also boiled and stewed ones; you just need to add a little vegetable oil, preferably refined.
How to cook saffron milk caps for freezing
Freezing boiled mushrooms is often practiced. This method has a lot of advantages. After heat treatment, the fruiting body loses most of the water, becomes elastic and compact, takes up less space, and retains its shape well. Using a semi-finished product will save time for preparing the dish. Boiled and frozen saffron milk caps can be used as a filling for baked goods; they can be fried or stewed with potatoes.
Boiling sequence:
- The prepared raw materials are placed in a large pan, preferably enameled.
- Fill with water so that it completely covers the fruiting bodies, add salt to taste, and add a bay leaf if desired.
- Cover with a lid and put on fire.
- As it boils, foam appears on the surface, remove it, and stir the mass.
- When the product is ready, drain the water.
Remove the mushrooms with a slotted spoon and place in a colander to drain the water. After cooking, the raw materials are laid out on a clean napkin to cool and the moisture evaporates.
How to freeze saffron milk mushrooms for the winter
The freezing method depends on the recipe, the process of laying is the same, the pre-processing differs. If the freezing technology is followed, mushrooms retain their nutritional value in any form.
How to freeze boiled saffron milk caps for the winter
You can boil whole specimens (young and small ones) for freezing. Before boiling, it is better to cut fruit bodies with a thick stem and a large cap into small pieces so that the entire mass is approximately the same size. More of such raw materials will fit into containers for freezing, and the packaging will take up less space. Technology for freezing boiled stock:
- after cooking, the mushrooms are washed;
- lay out on a tray or napkin to evaporate the water;
- when the raw materials are completely dry and cool, they are packaged in bags or plastic containers, compacted so that more of the semi-finished product is included; boiled saffron milk caps are not brittle;
- set the freezer thermostat to maximum power;
- stack or place packages.
Attention! After hot processing, only completely dried mushrooms can be frozen.
Freezing salted saffron milk caps
Frozen saffron milk caps according to this recipe will decorate any table. The technology is fast, labor-intensive, and does not require preliminary boiling. The method of freezing salted saffron milk caps completely eliminates the presence of moisture. After processing, do not wash the mushrooms; wipe them with a damp, clean cloth. If the fruiting bodies are too dirty, dry them thoroughly after washing.
It is better to use young specimens; if large ones are to be salted, they are cut and immediately sprinkled with salt. In saffron milk caps, milky juice appears at the cut site; if the workpiece is left unprocessed for a long time, the cuts will turn green and the finished product will look unattractive after freezing.
Recipe for pickling saffron milk caps for freezing:
- Take an enamel container or a plastic bulk container.
- Lay the raw materials in layers, sprinkle each with salt (1 kg/1 tbsp), add garlic, bay leaf and pepper.
- Place pressure on top, cover with a lid, and place in the refrigerator.
Keep in the refrigerator for 24 hours, then packaged in small portions. Place in the freezer. The weight of one package must correspond to a single serving. Repeated freezing process is not provided.
Freezing raw saffron milk caps
Freezing raw mushrooms is carried out in two stages. The prepared raw materials are laid out on a tray in a thin layer and placed in the freezer for 7-8 hours for pre-freezing. You can do without a tray by covering the bottom of the chamber with plastic wrap and laying the workpiece on it. After time has elapsed, the fruiting bodies should become completely hard. Mushrooms are packaged and placed in the freezer. The preliminary freezing stage will preserve the shape of the brittle, raw camelina.
Freezing fried saffron milk caps
The method of freezing semi-finished fried mushrooms will take longer, but it is the most compact. After hot processing, the moisture from the fruiting bodies will evaporate, the volume of raw materials will decrease by 1/3. When frozen, fried mushrooms will fit tightly into the bag and take up less space.
Product preparation process:
- There is no need to dry the washed raw materials; they are cut immediately; large specimens that are not suitable for other types of freezing can be used.
- Place in a deep frying pan, cover with a lid.
- During the heating process, the fruiting bodies will release juice, which will completely cover the mushrooms.
- After the liquid boils, open the lid and stir the mixture.
- When the moisture has completely evaporated, add sunflower, olive or butter and finely chopped onion.
- Fry until done.
Then the product is allowed to cool, packaged and placed in a freezing chamber.
Freezing, little housewife tricks
The recipe for freezing mushrooms for the winter, the process is basically the same in technology, but each housewife has some, albeit small, but her own secrets of the harvesting rules.
Pre-prepared mushrooms are placed on a tray in such a way as to prevent contact with others, and then placed in a chamber. It is best to use the maximum sub-zero freezer temperature. Some refrigerators are equipped with the “Maximum Freezing” function; this type of freezing involves lowering the temperature inside the chamber to -24 degrees Celsius; it can be used in this case without fear.
After about 10 - 12 hours, they are interested in the quality of freezing. The effect is checked by tapping the mushroom on the mushroom; if the sound from the touch resembles the sound of pebbles, then the product can be placed either in a container or other container suitable for storage. For convenience, you can mark the date of preparation with a marker or using a tag.
Even when frozen, mushrooms should be used up within six months; this storage period at -18 degrees Celsius is considered the most optimal in terms of time.
How to defrost saffron milk caps correctly
When packaging mushrooms for freezing, fill bags for one-time use. After removal from the chamber, mushrooms are not subjected to a second procedure, especially fresh ones. Defrost gradually in storage packaging. The day before use, move the container from the freezer compartment to the refrigerator shelf. Remove the mushrooms 3 hours before cooking, during which time they will completely thaw.
Advice! You cannot defrost saffron milk caps in water, as they will lose their presentation and shape.
Shelf life of frozen saffron milk caps
Subject to processing technology, storage and the lowest possible temperature conditions, the semi-finished product in hermetically sealed packaging is stored for quite a long time. The timing depends on the freezing recipe:
| Raw materials | Time frame (month) |
| Raw | 12 |
| Roast | 4-4,5 |
| Boiled | 10 |
| Salty | 12 |
To prevent the product from losing its taste and acquiring an additional smell, it is not recommended to place packaging containers near meat, especially fish products.
