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Salted saffron milk caps
Solyonye ryzhiki (солёные рыжики): saffron milk cap mushrooms brine-salted for winter
Northern Russians rank ryzhiki, the orange saffron milk caps of the pine woods, above almost every other mushroom, and salted ones from around Arkhangelsk once travelled to the tsar's table. Salted, they keep their bright colour, turn firm and juicy with a clean, resinous taste, and are served with thin onion rings, sunflower oil and hot boiled potatoes; for non-vegans a spoon of sour cream is classic. Old cellars dry-salted them raw for months; this safer fridge version blanches the caps briefly and keeps them in a measured brine in the fridge, ready in about a week. Only use mushrooms identified by an experienced forager or bought from a trusted seller. Where most people go wrong is guessing the salt; too little lets spoilage start, so weigh it. Chef's tip: the caps bruise green where handled, which is normal, so don't worry when the edges darken.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 8
Ingredients
For the mushrooms
- 1 tbsp salt
For the brine
- 2 cups water
- 1 oz salt
- 3 garlic clovessliced
To serve
- 1 onion (optional)thinly sliced into rings
- 2 tbsp unrefined sunflower oil (optional)
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Method
0/6 doneStep 1: Brush any soil and needles off the 2 ¼ lb ryzhik mushrooms (Lactarius deliciosus), trim the stems and rinse quickly in cold water; do not soak them.
10 minStep 2: Bring a large pan of water to the boil with the 1 tbsp salt and blanch the mushrooms for 5 minutes, until they darken slightly and soften. Drain and cool in cold water, then drain well.
8 minStep 3: Bring the 2 cups water, 1 oz salt, 2 bay leaves and 6 black peppercorns to the boil, simmer for 2 minutes until the salt has dissolved, and leave to cool.
5 minStep 4: Pack the mushrooms caps down into a clean, boiling-water-rinsed jar, layering them with the 3 garlic cloves and 3 dill stalks or flower heads.
5 minStep 5: Pour over the cold brine to cover, weigh the mushrooms down with a small saucer, close and refrigerate at 5 °C or below for 7 days before eating. Eat within 4 weeks; discard if slimy, fizzy or off-smelling.
2 minStep 6: To serve, lift out the mushrooms with a clean spoon, drain and toss with the 1 onion rings and 2 tbsp unrefined sunflower oil.
2 min
Nutrition per serving
- Calories
- 45 kcal
- Protein
- 2 g
- Carbs
- 3 g
- Fat
- 3 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does salted saffron milk caps take?
- About 30 minutes in total: 20 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of ryzhik mushrooms (lactarius deliciosus)?
- Aubergine, diced, same weight.
- What can I use instead of bay leaves?
- Leave it out, or a pinch of dried thyme (it's a background flavour).
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