Do saffron milk caps need to be boiled before frying? Fried saffron milk caps - the best ideas for preparing delicious mushroom dishes
Many people make marinated or salted saffron milk caps, believing that in this form they are most delicious. However, many people also like these mushrooms fried. Therefore, information on how to fry saffron milk caps in a frying pan will not be superfluous. It's never too late to learn new recipes.
Cooking features
In order for fried saffron milk caps to turn out truly delicious, you should know some of the features of cooking them in a frying pan.
- Before cooking, saffron milk caps must be thoroughly cleared of forest debris. They have a specific shaped cap, in which blades of grass and needles often accumulate, so it is convenient to use an old toothbrush to clean them. After cleaning, the saffron milk caps need to be washed.
- Pre-treatment of saffron milk caps includes more than just washing. They should be sorted out, throwing away the spoiled ones (wormy saffron milk caps are often found). Good specimens need to be cut into several pieces (4–8 depending on size). It is desirable that each piece includes a fragment of the cap and stem. An exception can be made only for young mushrooms, the size of which is already small. It's also worth keeping in mind that some recipes call for using whole mushroom caps. If you choose this one, then you only need to cut off the stems from the mushrooms, which can also be fried in a frying pan or used to prepare mushroom caviar.
- It is not necessary to boil the saffron milk caps; some recipes do not include this stage of processing. However, in most cases, saffron milk caps are still boiled in salted water for 15–20 minutes.
- You cannot fry saffron milk caps all the time under the lid; it must be removed at least temporarily so that excess moisture from the mushrooms can evaporate. Otherwise, instead of appetizing saffron milk caps in the frying pan, you will find a shapeless mass.
- When using spices, it is important not to overdo it so that they do not overwhelm the pleasant aroma of the mushrooms.
Otherwise, the specifics of preparing fried saffron milk caps depend on the recipe.
Ryzhiki fried with onions
- saffron milk caps – 0.5 kg;
- vegetable oil – 50 ml;
- onions – 0.2 kg;
Cooking method:
- Sort, wash the saffron milk caps and cut them into small pieces.
- Boil (15 minutes in salted water).
- When the water has drained, place the saffron milk caps in a preheated frying pan and heat without oil until some of the moisture has evaporated from them.
- Pour oil into the pan and, stirring the mushrooms occasionally, fry them for 10–15 minutes.
- Add diced onions to the mushrooms, salt and ground black pepper if desired, stir.
- Fry until the onion turns golden.
- Reduce heat and cover the pan with a lid. Simmer the saffron milk caps for 5 minutes and place on plates.
Frying saffron milk caps in a frying pan according to this recipe is not at all difficult. You don’t even need to boil them first, but simply pour boiling water over them. But in this case you need to cut them very finely.
Ryzhiki fried with potatoes
- saffron milk caps – 0.6-0.7 kg;
- vegetable oil – 100 ml;
- potatoes – 0.5 kg;
- onions – 0.2-0.3 kg;
- salt, ground black pepper - to taste.
Cooking method:
- Boil the washed and cut into 4-6 parts saffron milk caps for a quarter of an hour in salted water, drain them in a colander.
- Peel the potatoes and cut into small cubes.
- Peel the onions and cut into half rings.
- Heat half the oil in a frying pan and add the saffron milk caps.
- Fry the mushrooms with the lid open until excess liquid has evaporated.
- Add the onion and continue to fry until it turns golden.
- Pour in the remaining oil and add the potatoes. Fry, stirring occasionally, until the potatoes are done. A few minutes before, salt and pepper the dish.
Roasted saffron milk caps with potatoes are usually served with sour cream and herbs, but even without them they turn out very tasty and filling. If you wish, you can fry mushrooms not in vegetable oil, but in butter. In this case, the dish will turn out even more aromatic and tender.
Ryzhiki fried in flour
- medium-sized or large saffron milk caps – 0.5 kg;
- wheat flour – 50 g;
- salt – 10 g;
- vegetable oil - how much will be needed;
- greens - for decoration.
Cooking method:
- Thoroughly peel raw saffron milk caps, wash them, pour boiling water over them and dry with a napkin.
- Cut off the caps: they and the legs will need to be fried separately.
- Mix flour with salt. Add some ground black pepper if desired.
- Heat oil in a frying pan.
- Dredge mushroom caps in flour and fry on all sides until crispy. Cover with a lid and simmer for 5–10 minutes over low heat.
- Do the same with the legs.
- Place the caps and stems on a plate and sprinkle with chopped herbs.
The saffron milk caps fried according to this recipe turn out very beautiful, appetizing and crispy.
Ryzhiki fried in sour cream
- saffron milk caps – 1 kg;
- sour cream – 0.2 kg;
- onion – 0.2 kg;
- vegetable or melted butter – 60–80 ml;
- salt, seasonings - to taste.
Cooking method:
- Wash the saffron milk caps and cut into small pieces.
- Cut the onion into cubes.
- Fry the saffron milk caps in oil for 10 minutes.
- Add the onion and fry the mushrooms with it for another 10 minutes.
- Season with salt and pepper and cover the pan with a lid. Stew mushrooms in sour cream for 15–20 minutes.
Saffron milk caps fried according to this recipe can be used as a sauce for potatoes, buckwheat porridge, and pasta.
Fried saffron milk caps for the winter
Composition (per 1 l):
- saffron milk caps – 1 kg;
- vegetable oil – 0.2 l;
- salt – 5 g.
Cooking method:
- Boil the prepared (washed and chopped) saffron milk caps for 15 minutes.
- Heat the oil in a deep frying pan with a thick bottom.
- Place the saffron milk caps in the oil and fry them for 30 minutes. Add salt 5 minutes before readiness.
- Place the mushrooms in sterilized jars and cover with the oil in which they were fried. Close with nylon lids and store in a cool place after cooling.
The saffron milk caps will be better stored if the oil, before pouring it into the mushrooms in jars, is mixed half and half with table (9 percent) vinegar - according to this recipe, fried saffron milk caps are prepared for the winter in Bulgaria.
It’s worth frying saffron milk caps in a frying pan at least once - using any of the above recipes, they are easy to prepare, and the result will exceed expectations.
Ryzhiki are amazing mushrooms. How can you cook saffron milk caps? They are salted and pickled, but not everyone knows that you can make “roast” from saffron milk caps. It's a kind of stewing. Usually just saffron milk caps are stewed, but sometimes potatoes are added. I have exactly this recipe for making saffron milk caps:
Ryzhiki with cream
To prepare saffron milk caps, we need:
♦ 600g. fresh saffron milk caps
♦ 4 pcs. potato
♦ 3-4 pcs. onion turnip
♦ 1 glass cream
♦ vegetable oil for frying
♦ salt to taste
How to cook saffron milk caps
Rinse the saffron milk caps and drain in a sieve. Peel the onion, chop and fry lightly in vegetable oil. Then add saffron milk caps to the onions and add salt. Close the lid and simmer for 5 minutes to release the juice.
Peel the potatoes, cut into strips and add to the mushrooms. Mix everything and pour in cream.
Simmer until the potatoes are ready. A very tasty dish is ready. Previously, in villages they added natural cream, korovkina or heated sour cream, but now we have to make do with products from the store. But saffron milk caps, as they say, are good in any sauce.
How to properly prepare salted saffron milk caps worries many housewives. After all, it’s not enough to pick mushrooms, you also need to preserve them. It’s good if the harvest is small, the cooked mushrooms will be quickly eaten, but if the harvest is huge, it’s difficult to save. If you don’t add enough salt, it will turn sour; if you over-salt it, it won’t taste good. How to prepare salted saffron milk caps so they can be stored for a long time?
Salted saffron milk caps
To pickle saffron milk caps, we need to prepare mushrooms. Previously, we didn’t wash the saffron milk caps, but only sorted them out, freeing them from pine needles and other debris. But for safety reasons, it is better to wash the saffron milk caps. After all, mushrooms do not grow on trees, but on the ground. So, wash and dry the mushrooms, that is, drain the excess water through a colander. We take 60g per 1 kg of mushrooms. salt. Mix everything and leave for 3 days, put pressure on top. It is better to salt in an enamel pan. Three days later, when the saffron milk caps are salted, take a pan, put it on the fire, bring to a boil and boil for 10 minutes. Then put it in sterilized jars and roll them with iron lids. You can also cover it with thick plastic. These mushrooms are not very salty, strong, and aromatic. They are stored for a long time.
Well, it's not a delicacy. Now you know how to cook saffron milk caps.
How to cook saffron milk caps
Camelina mushrooms are versatile; they can be boiled, fried, pickled, dried and salted. Before cooking, clean the mushrooms from dirt and other contaminants. Take a bowl of cold water, place the saffron milk caps there and rinse them thoroughly.
How long to cook?
Place clean and processed mushrooms in a saucepan with water and cook for 15 - 20 minutes, after adding salt.
Camelina mushrooms can be found from late June to October. Their name does not always suit such forest inhabitants; for example, if a mushroom grew under a Christmas tree, its cap will be greenish-blue. Small young saffron milk caps are especially valued. They are very nutritious; when salted, they are superior in calorie content to pickled boletus, eggs, and even chicken and beef. Not a single mushroom is as well absorbed by the human body as saffron milk cap. Very young saffron milk caps, whose cap is no larger than a 5-kopeck coin, can in some cases be eaten raw. Before use, wash them and sprinkle with fine salt.
Camelina mushrooms can be found in young pine or spruce forests, on the edges, clearings, and in places poorly lit by the sun.
The energy value per 100 grams of mushrooms is 22 kcal.
How to cook saffron milk caps
As mentioned above, a large number of dishes can be prepared from saffron milk caps. One of them is “delicious saffron milk caps”. This is a simple, quick recipe. We will need:
1. Camelina mushrooms - 1 kilogram
2. Onions - 2 pieces
3. Fat - 100 grams
4. Pepper and salt - to taste
Wash the mushrooms thoroughly, place in a colander and let dry.
Peel the onion, cut into slices and fry. Add mushrooms to it and simmer until the water has completely evaporated. When the mushrooms are ready, add salt and pepper to taste. Mushrooms should be served hot, sprinkled with grated cheese or tomato sauce.
Bon appetit!
How to pickle saffron milk caps
To pickle saffron milk caps for the winter we will need:
1. Mushrooms - kilogram
2. Bay leaf - 2 pieces
3. Garlic - 3 cloves
4. Dill - bunch
5. Peppercorns - 10 pieces
6. Salt - 4 teaspoons
Salted saffron mushrooms
Salting of saffron milk caps occurs at home, in a place convenient for you. We clean the mushrooms from dirt, place them in a bowl of water and rinse them thoroughly. Place clean saffron milk caps in a saucepan, fill with water and put on fire. Cook for 5 minutes after the water boils. During cooking, skim off any foam that forms. Place the finished mushrooms in a colander and allow time for excess water to drain.
Place mushrooms in layers in a small bowl. Sprinkle the first and subsequent layers of mushrooms with salt, chopped garlic and spices. Place a weight on top and put it in the refrigerator. It is recommended to salt saffron milk caps at a refrigerator temperature of up to 7 degrees. The time for pickling mushrooms is 40-45 days. Place the salted saffron milk caps in jars, close the lid and store until winter. Bon appetit!
Fry the saffron milk caps in a frying pan after preliminary boiling. Fry the saffron milk caps until golden brown.
How to fry saffron milk caps
Camelina mushrooms - 500 grams
Vegetable oil - 30 milliliters
Onions - 1 head
Any greens - a bunch
Salt - half a teaspoon
How to fry saffron milk caps
1. Wash the saffron milk caps and remove the soil with a soft brush.
2. Place the saffron milk caps in a saucepan, add cool water so that it covers the saffron milk caps entirely.
5. Cut the saffron milk caps into medium-sized pieces of arbitrary shape.
6. Place a dry frying pan over moderate heat, heat for several minutes, add oil.
7. Place the saffron milk caps in a frying pan with butter and fry for 20 minutes, so that all the resulting moisture evaporates and the mushrooms set into a crust.
8. Chop the peeled onion into thin half rings.
9. Wash the greens and chop them.
10. Add the onion to the mushrooms in the frying pan, stir, fry for 5 minutes until the onion softens.
11. Place fried saffron milk caps on a flat dish, sprinkle with herbs.
How to stew saffron milk caps in sour cream
Products
Camelina mushrooms - 500 grams
Onions - 1 head
Sour cream - a third of a glass
Butter (can be vegetable) - 50 grams
How to fry saffron milk caps with sour cream
1. Clean the saffron milk caps from forest debris, wash them, and remove the soil with a soft brush.
2. Place the saffron milk caps in a saucepan, pour in cool water so that it completely covers them.
3. Place the pan with saffron milk caps over medium heat and cook after boiling for 20 minutes.
4. Drain the saffron milk caps in a colander and leave for 5 minutes.
5. Cut the saffron milk caps into large pieces.
6. Place a frying pan over medium heat, add butter and melt it.
7. Place mushrooms in melted butter and fry for 30 minutes, stirring occasionally.
8. Peel the onions and chop them into thin half rings.
9. Add onion to mushrooms, fry for 10 minutes.
10. Put sour cream in a frying pan with saffron milk caps, mix well, keep on the burner for 10 minutes.
How to fry saffron milk caps for the winter
Products
Ryzhiki - for 1 liter jar 1 kilogram of saffron milk caps
Vegetable oil - 5 tablespoons
Salt - 1-2 tablespoons
Roasting saffron milk caps for the winter
1. Wash the saffron milk caps and soak them in cool water for 10 minutes so that all forest debris floats to the surface.
2. Remove the saffron milk caps from the water, wash them again, cut off the dark and earthy areas.
3. Remove excess moisture from the saffron milk caps with a paper towel.
4. Place a deep, thick-walled frying pan over medium heat, add any animal fat or vegetable oil so that it almost completely covers the saffron milk caps, and heat the oil.
5. Place saffron milk caps in hot oil, cover with a lid, and fry them in oil for 30 minutes.
6. Remove the lid, add a teaspoon of salt, fry without a lid for 15 minutes to evaporate excess liquid.
7. Wash the jars and lids for rolling with soda, sterilize: place the jars in an unheated oven on a wire rack with the neck down, turn on 150 degrees, hold the jars for 15 minutes, remove.
8. Keep the lids in boiling water for several minutes.
9. Spoon hot fried saffron milk caps into jars, leaving 3 centimeters on top to the neck.
10. Pour the fat remaining after frying the mushrooms into each jar of saffron milk caps; it should cover the mushrooms in the jar by 1.5 centimeters.
11. If the remaining fat is not enough, you need to heat a new portion of oil in the frying pan.
12. Roll up the jars and store in a cool place.
Rizhiki are delicious forest mushrooms of a noble, almost amber color. They are great for pickling for future use, freezing, stewing, and frying. Cooking them is not difficult, however, as with all wild mushrooms, you should remember safety precautions. We will talk about how to fry saffron milk caps.
Collection of saffron milk caps
It is noteworthy that this fungus is unique in its own way, therefore it has no poisonous counterparts. An inexperienced mushroom picker might confuse it with toadstool, but its faded color cannot be compared with the expressive amber hue of saffron milk cap! The mushroom has a relatively thin leg, a lamellar structure at the bottom of the cap, and a flattened top with a dent in the middle. But its main difference is color. A basket of saffron milk caps is simply a symbol of golden autumn!
Cooking mushrooms
Like most forest fruits, they need to be pre-cooked. Moreover, the broth in which they were boiled is not suitable for further use. So, before frying the saffron milk caps, let’s wash them and brush them, and then put them in cold water and put them on the fire. After boiling, the mushrooms need to be cooked for at least twenty minutes. Then put them on a sieve to drain all the water. That's all - the mushrooms are ready for further cooking.
Frying saffron milk caps with potatoes
This dish can rightfully be called a masterpiece of Russian cuisine. People knew how to fry saffron milk caps with potatoes back in the old days. Although these mushrooms appeared on the tables of the Slavs many centuries ago. After the import of potatoes and their distribution in Rus', everyone loved the combination of vegetables and mushrooms. This is how a whole series of wonderful aromatic dishes appeared, combining the gifts of the forest and one’s own garden.
Before frying saffron milk caps and potatoes, prepare all the necessary ingredients. Peel the potatoes and cut them into pieces. Finely chop the onion. For frying, you can use vegetable oil or pork lard. Potatoes have a fairly long cooking time, so we immediately fry them in a large frying pan. When it is half cooked, add the onion. All this time, the pre-cooked saffron milk caps should stand nearby in a colander and wait their turn. And their turn will come about 10 minutes before the potatoes are completely ready. Add mushrooms to the pan and mix thoroughly. What are the proportions of the products? They simply don't exist. Of course, the more mushrooms, the tastier the dish will be. But even a small handful of saffron milk caps will give the potatoes a unique taste and aroma. And the simplest spices will help to emphasize this combination: black pepper, bay leaf. Saffron milk caps, like most forest mushrooms, do not need an abundance of seasonings.
How to fry saffron milk caps with gravy
This simplest recipe is designed for a cereal side dish. The saffron milk caps need to be cut into pieces, boiled, and strained. Heat oil in a frying pan. Pour pieces of mushrooms into it and fry without a lid. When the moisture has evaporated, add onions and a little melted butter to the mushrooms. After the onions are ready, when the saffron milk caps themselves become golden, sprinkle them with flour, mix and add liquid. This can be plain water, vegetable or meat broth. Diluted tomato juice will also work. You can add piquancy to the dish using classic soy sauce.
Saffron milk caps in sour cream
This delicious dish is worthy of the menu of the best Russian cuisine restaurants! How to fry saffron milk caps with sour cream at home? Yes, very simple! It is enough to fry pre-boiled mushrooms with onions, pour in rich sour cream or thick cream and simmer under the lid. It is acceptable to add cheese. Only it should be a neutral variety, without acid and a pronounced characteristic taste. An ordinary Russian one will do.
But there is another way. If the mushrooms and onions were fried, you can add sour cream, then put the dish in the oven in the same bowl. It will look like it was cooked in a real Russian oven. Before frying small saffron mushrooms, it is not necessary to chop them. They will turn out much more beautiful and juicier if they are whole. does not drain, adheres well to mushrooms thanks to their plates. At the end of cooking, you can add chopped fresh herbs to the pot.
Garnish for fried saffron milk caps
These mushrooms go well not only with potatoes. They look great on the table in tandem with pea or soy puree. Sauce with saffron milk caps goes well with side dishes of chickpeas and beans. Almost everything goes well with fried saffron milk caps. Pasta is also not left out: horns, small vermicelli. A wonderful side dish for saffron milk caps can be prepared from seasonal vegetables: zucchini, eggplant, squash, peppers, carrots. And before frying saffron milk caps, you should take care of other additions: sauerkraut, barrel cucumbers, vegetable caviar. These snacks will highlight the noble taste and ethnic notes of the dish.
Fried saffron milk caps with potatoes is a tasty and aromatic mushroom dish that you can serve for lunch and dinner. It is especially tasty with sour cream or thick classic yogurt. When creating it, you can add a little mushroom seasoning - the taste and aroma of the dish will only benefit from this! Immediately after picking, rinse fresh saffron milk caps thoroughly in water, removing all contaminants. You can fry them with onions, but I prefer to add green onions to the plates of the already prepared dish so that the onions do not interrupt the mushroom flavor.
Collect only proven mushrooms, being careful not to add unfamiliar ones to your basket, especially if your children will also eat dishes with them!
So, let's prepare the necessary ingredients and start cooking!
Wash the mushrooms very thoroughly in water, especially from the bottom under the caps. Cut into small pieces. Peel the potato tubers, rinse them in water and cut them into slices.
Heat the vegetable oil in a frying pan and fry the potato slices in it until golden brown - about 5-10 minutes over medium heat.
Add chopped mushrooms to the pan, salt and pepper the slices. Remember that after adding salt, the mushrooms will release liquid and shrink by half, so there will be very little of them left in the container!
Fry for another 7-10 minutes, evaporating all the liquid and frying the mass. Keep an eye on the potatoes - they may start to “stick” to the pan! This means that the dish is completely ready!
Chop the washed green onions, place the fried saffron milk caps and potatoes on a plate and sprinkle them with herbs. Serve warm.
Rizhiki - royal mushrooms have been valued at all times. However, nowadays not everyone knows how to cook saffron milk caps. And some people have no idea what this mushroom looks like and confuse it with other representatives of the class of lamellar mushrooms.
What do saffron milk caps look like?
The surest sign by which you can easily identify this mushroom is the orange juice on the cut of the stem. This juice leaves a red mark on your fingers. Young saffron milk caps are very similar to saffron milk caps. There are two main varieties of saffron milk caps, the so-called:
- pine and
- spruce
Pine trees are more beautiful, brighter and less wormy because they grow in dry places. But spruce mushrooms, despite their less attractive appearance, are not less valuable mushrooms. In terms of their taste and energy value, saffron milk caps are on the same level as porcini mushrooms.
In addition, saffron milk caps are the only mushrooms that do not need to be boiled first. Otherwise they are the same as other mushrooms.
How to cook saffron milk caps and can they be fried?
There is a very common and very erroneous opinion that saffron milk caps are mushrooms for pickling. Yes, of course, they can and should be salted.
If you are a fan of salted mushrooms, then consider this your mushroom. Ryzhiki are perfect for this method of preparation and do not require any additional seasonings or pre-soaking. They have their own wonderful aroma and taste.
But these mushrooms are no less tasty (and maybe more) when fried. And I prefer this method of preparation.
- Sort through the mushrooms. Unfortunately, wormy specimens are very common among saffron milk caps.
- Wash them well so that all the forest “garbage” (moss, pine needles) comes off. There is an opinion that there is no need to wash them, but, to be honest, I have little idea how they can be cleaned well without water.
- Place the saffron milk caps in a colander and let the water drain.
- Chop the mushrooms not very finely. Medium-sized camelina into 8 pieces in a circle.
- Pour vegetable oil into a heated frying pan and place the prepared mushrooms.
- On medium heat, wait for the liquid to release.
- Do not reduce the heat, let the liquid boil and evaporate.
- When all the water has boiled away, reduce the heat and fry, stirring for about fifteen minutes. If you want to fry with onions, then at this moment you can add onions, cut into small cubes.
- After the mushrooms have begun to “shoot”, salt them. I don’t add any seasonings to them so as not to overshadow their natural taste and aroma.
- Fry for another five minutes. You can cover it with a lid, you can leave the pan open, it doesn’t matter. If you close it, then give the mushrooms a couple more minutes so that the moisture leaves.
Fried saffron milk caps are ready, enjoy!
The entire frying process takes approximately 40-45 minutes.
Ryzhiki prepared in this way can be served either on their own or added to other dishes (fried potatoes, vegetables, meat, fish). In this form they can be stored for the winter; read how to do this in
Fried saffron milk caps with scrambled eggs and vegetables
Fried saffron milk caps are one of the most delicious mushrooms, dense, strong, with a beautiful color and piquant taste (due to which it is not necessary to add spices to them; saffron milk caps are already good). Although they are lamellar, saffron milk caps are valued along with the most delicious tubular mushrooms. The saffron milk caps are prepared extremely simply, in a dry frying pan until the juice has evaporated, and then they are seasoned with oil.
Compound
for 3 servings
- Saffron milk caps – 1 kg;
- Butter – 40-50 g (or 3-4 tablespoons of vegetable);
- Salt - to taste.
Pine mushrooms
How to cook
- Clean the mushrooms: Peel the saffron milk caps, rinse in cold water. Separate the caps from the legs (we will fry both the caps and the legs). Cut large caps into pieces the size of a small saffron milk cap.
- Dry the mushrooms: Place the mushrooms in a dry frying pan (without oil), heat over medium heat. The juice will be released, let the mushrooms simmer until the juice evaporates.
- Fry with butter: As soon as almost all the juice has evaporated, add oil. Add salt. Stir and fry the saffron milk caps in oil for another 5 minutes.
When serving, sprinkle with herbs (dill, parsley, basil, cilantro, whatever you have) or green onions. You can add finely chopped garlic to the saffron milk caps.
Place the saffron milk caps in a dry frying pan without oil and evaporate the juice when it comes out.
Frying pan with saffron milk caps fried in butter
Dinner of fried saffron milk caps with scrambled eggs and vegetables - very tasty!
Camelinas are excellent mushrooms that shrink little in size when cooked (compared to other mushrooms) and are rarely wormy. I had pine mushrooms. These are beautiful red mushrooms with a hollow stem and a dense cap.
If among the good mushrooms you come across a dark brown wet mushroom, then most likely it is old or spoiled.
If you have a lot of saffron milk caps, then you can divide them into 2 parts - collect large mushrooms in one and fry them, and collect small mushrooms in the second pile, which can be pickled (quick pickling) or pickled for the winter (recipes for salting saffron milk caps are below) .
Why do saffron milk caps turn green (blue)
If you break off a piece of saffron milk cap or cut a mushroom, red-colored juice will flow out of it. Which, oxidizing in air, will change color, turning into green-blue. Nothing wrong with that. This is the same process as coloring cut or bitten apples and pears (when they turn brown after being exposed to air).
These are saffron milk caps. Camelina juice got into the places where blue-green stains are visible, which then oxidized
Is it necessary to boil saffron milk caps?
Saffron milk caps are mushrooms that do not require pre-boiling (like chanterelles, oyster mushrooms and champignons).
Boiled or pickled saffron milk caps (eat right away, not for the winter)
You can simply boil the saffron milk caps (cooking time 20 minutes) and add salt. And eat (just like that or seasoned with vegetable oil, herbs and finely chopped garlic).
Or you can marinate boiled saffron milk caps - add 1 teaspoon of table vinegar (6-9%) to a jar of mushrooms and pour the mushroom broth (in which they were boiled) over them. Leave in the refrigerator for a day and eat (seasoned with the same oil, herbs and garlic). Delicious. They do the same.
Other recipes with saffron milk caps
(delicious!)
(dry salting, ready quickly, in 1.5 hours);