Salted saffron milk caps with mayonnaise
Description
An easy way to prepare ahead. This is a classic recipe for salted milk caps with mayonnaise. Crispy, juicy, salty mushrooms will win everyone over. When serving, I usually drizzle them with homemade mayonnaise and garnish with herbs. Perfect for holidays when you need a good appetizer to go with stronger drinks. Good luck! Serve at the table or store in the pantry.
Instructions
- 1
Step 1
Sort through the milk mushrooms and soak them in water for a couple of days, changing the water periodically.
- 2
Step 2
In a pot, bring water to a boil and add salt, peppercorns, a bay leaf, and dill flower heads. Add milk mushrooms to the boiling brine.
- 3
Step 3
Skimming off the foam, simmer for 10 minutes after it comes to a boil.
- 4
Step 4
Remove the mushrooms from the heat and place them in sterilized jars, packing down the saffron milk caps tightly.
- 5
Step 5
Pour the marinade over the top and cover the mushrooms with a lid. Ready in a week!
- 6
Step 6
Pickled mushrooms: drizzle with mayonnaise and enjoy!