Is it possible to cook milk mushrooms. Frying recipes for cooking porcini and black mushrooms. Cutlets from dried milk mushrooms with potato sauce

Can there be anything tastier than salted mushrooms, which in winter will be a great snack for vodka or a delicious addition to any hot dish. And if the mushrooms are selected small, the same in size, then such fungi will not be ashamed to be served even on the festive table. That is why every zealous housewife is simply obliged to salt milk mushrooms for the winter.

How to collect milk mushrooms and distinguish them from other mushrooms

If you break the breast, then a milky liquid will surely stand out from it.
Raw milk mushrooms are very bitter.
The mushrooms are hiding under the foliage.
Milk mushrooms, as a rule, grow in "families", if you find one mushroom, look for more mushrooms nearby.
Hats of mushrooms are lamellar below.
The caps of young mushrooms are bent inward, and the caps of old mushrooms form a “funnel” inside, the edges rise up towards the sun.
If the white mushrooms have changed color to gray-green, then these are real mushrooms. The color of the fungus especially changes in the place where the milk was released.
After collecting mushrooms, the hands will be very bitter, as after hot pepper, so remember: when collecting mushrooms in the forest, you can’t scratch your eyes, face and other unprotected parts of the body without washing your hands thoroughly. Take water with you to at least rinse your hands in the forest after picking mushrooms. At home, be sure to wash your hands with vegetable oil, and then with soap. Do this every time you change the water in the mushrooms and come into contact with mushrooms.

Secrets of salting milk mushrooms

You can not salt and pickle very old mushrooms that have "rust" spots.
You can not salt wormy mushrooms or mushrooms with insects.
Do not salt the mushrooms without soaking them, they will be very bitter, even if you boil them 2-3 times. Be sure to soak the milk mushrooms, changing the water to clean every 3-4 hours. Many recommend doing this for 2-3 days. But if it is hot, then the water with mushrooms quickly deteriorates and begins to smell and foam unpleasantly. Therefore, it is better to soak the mushrooms from a day to a day and a half, that is, 1 night and 2 days. To make the mushrooms lose their bitterness faster, you can soak them every 2 hours. Soaked milk mushrooms will lose their bitterness, and you will get an excellent snack.
It is better to salt milk mushrooms in enameled dishes that do not have rust and cracks, in a ceramic barrel, a wooden barrel or in a glass container.
After you take out a portion of the mushrooms from the dishes, rinse them and rinse the rag and oppression each time.

Milk mushrooms can be salted and pickled, rolled up in jars for the winter.
How to salt and pickle milk mushrooms

Mushroom pickers recommend salting mushrooms with currant, cherry and horseradish leaves, others insist that salt and dry dill are enough for mushrooms. Which way you will salt, choose for yourself. If without leaves, then follow all the recommendations for cooking, removing ingredients you do not need, except for salt.

Salted milk mushrooms according to the classic recipe

Ingredients:

Milk mushrooms - 5 kg,
Cherry leaves - 10 pcs.,
Horseradish leaves - 2 pcs.,
Currant leaves - 10 pcs.,
Dry hats (umbrellas) of dill - 2-3 pcs.,
Coarse salt - 150 g.

How to salt milk mushrooms:

Soak the mushrooms, changing the water to clean, until the mushrooms are no longer bitter. Put cherry leaves, currants and part of dill on the bottom of the dish. Lay the mushrooms in one row with the caps down. After the first round, salt the mushrooms, calculating so that for 1 kg. mushrooms need 30 g of salt (1 tablespoon without top). Then continue to spread the mushrooms with salt, adding a little dry dill.

Cover the last layer with horseradish leaves, and cover with a clean rag on top. Put a suitable size plate and a small oppression, for example, you can wash (boil) a stone and put it on a plate. Dishes with mushrooms should be placed in a cold place (basement, cellar or refrigerator). Mushrooms will be ready to eat in 40 days.

Pickled milk mushrooms

Salted milk mushrooms are considered the best snack, but now not everyone has a basement or cellar. Therefore, many began to pickle milk mushrooms. Those who have already tried it know that pickled mushrooms are no less tasty than salted ones. Pickled milk mushrooms have their advantages: they are easier to store, easier to roll, and they need to be boiled, which eliminates the risk of poisoning.

Ingredients:

Milk mushrooms - 4 kg,
Water - 2 liters,
Salt - 3 tbsp. spoons without top
Peppercorns - 8-10 pcs.,
Carnation - 5 pcs.,
Dry dill - 2 umbrellas (can be replaced with dry seeds, no more than 1/2 teaspoon),
Vinegar 9% - 120 ml.

How to pickle milk mushrooms:

Be sure to soak the milk mushrooms for a day, changing the water. Pour enough water into a large saucepan. Boil mushrooms for 12-15 minutes. Then rinse them in a colander under running water. Boil the marinade from all the ingredients except vinegar, and put the mushrooms in it. Boil for 10 minutes, then pour in the vinegar, cook for another 5 minutes and roll into sterilized clean jars.

This is a fairly hearty and tasty dish, which sometimes (for example, during fasting) can even replace meat. They are served with potatoes, rice, and are also used as a side dish. Chanterelles are often prepared in this way. Is it possible to fry mushrooms? There is no definite answer to this question. On the one hand, this method of preparation is hindered by their rather specific bitter taste, which disappears only during long-term processing (for example, salting). On the other hand, if recipes exist, then someone uses them. However, in order to unequivocally answer the question: “Is it possible to fry milk mushrooms?”, It is best to try it on your own experience.

How to get rid of bitterness?

Before frying mushrooms, you need to soak them well. Usually it takes 2 days. Moreover, the water should be changed at least 8 times. Next, they need to be boiled in salted water for 10 minutes, drain the water and repeat this action, pouring fresh water. After that, they are thrown into a colander or sieve and left for half an hour so that all the liquid is glassed. And then you can proceed directly to cooking. In addition, experienced housewives recommend frying only hats. Stiffer legs are better used for other purposes (for example, for soup).

How to fry mushrooms?

For a pound of fresh mushrooms, you will need salt and garlic to taste, a little vegetable oil (you can use olive oil). Hats of soaked boiled mushrooms are placed on a dry hot pan, covered with a lid and simmered for about 10 minutes, stirring occasionally. Then all the resulting liquid is drained, oil is added and fried for about 5 minutes, salting and squeezing the garlic through a press. At the end, chopped parsley is poured into the pan. It turns out a very tasty dish, which is recommended to be served with mashed potatoes.

Is it possible to fry white milk mushrooms?

This type of mushroom is very common in deciduous forests. Experienced mushroom pickers manage to collect several hundred kilograms per season. Salting is still considered the ideal way to prepare white mushrooms. The question of whether milk mushrooms can be fried usually arises at the stage when the traditional recipes for this mushroom have already been exhausted. If they are well soaked and boiled, then, in principle, you get a good dish. Although the specific taste will still remain.

How to fry milk mushrooms in sour cream?

For a kilogram of fresh mushrooms, take 2 cups of sour cream, 50 g of butter, half a glass of flour. Salt, breadcrumbs (50 g) and pepper to taste are also useful. If the question is: “Is it possible to fry milk mushrooms?” If you answer yes, then you can try to diversify the dish a little.

Milk mushrooms should be soaked and boiled, as indicated above. The flour is then mixed with salt and pepper. Roll the mushroom caps in it and fry them in hot oil for 5 minutes. Then sour cream, crackers are added there and continue to cook, stirring. After 15 minutes, the dish is ready. It can play the role of the main (with potatoes or rice) or become a chic side dish for meat. Thanks to the combination of sour cream and butter, a very delicate taste is obtained, and crackers make the dish more satisfying.

Milk mushrooms are one of the glorious finds for a mushroom picker. Each of them knows how, because this procedure is not difficult. But how tasty, unusual, and sometimes unsurpassed mushroom dishes are, of course, is unknown even to most lovers of this product. To make mushroom snacks tasty, you need to know how to cook mushroom mushrooms correctly using various mushroom recipes.

The mushroom got its name for its bulkiness, heaviness. Indeed, it is dense and heavy.

Varieties of mushrooms.

Aspen.
Yellow.
Oak.
Blue.
Black.
Real.
Pepper.

The more famous gifts of the forest include:

real;
black;
yellow.

white forest product

White milk mushrooms have a flat or depressed hat with edges turned down, on which there is a fluffy fibrous fringe. Hat even in drought can remain wet.

The color of a real mushroom is conditional, since it also has a milky, creamy palette. His foot is small. The pulp is white, dense, fleshy structure, with a pleasant smell. At the break, you can see a profusely released liquid, which turns yellow in the air.

Before going to the forest for mushrooms, you need to know where the real milk mushrooms grow and in what period. They grow from July to October in birch and birch-pine forests. Often they can be seen with families. The white mushroom loves to hide under fallen leaves or needles.

Often, real milk mushrooms are used in recipes to pickle.

yellow product

Cap color with concentric dark circles. Due to its taste characteristics, this species is second only to white. Although for many experts this is a controversial issue.

Yellow mushrooms can be found from early July to October in birch forests, rarely in spruce forests.

black look

The cap of this product can reach up to 30 cm. It has a dark brown, brown-olive palette. Dark circles are barely visible. The structure is fleshy, dense. The hat is slightly sticky.

The hollow leg is about 4 cm. At the break, the flesh has a grayish-white tint, which quickly turns brown. The juice secreted by the fungus is white, with a pungent odor, quickly darkens when weathered.

Nigella mushroom belongs to the 4th category of edibility. They are more often eaten salted after a long process of soaking or boiling.

If you properly salt and store black milk mushrooms, then the taste characteristics and strength of the product will remain for 3 or more years.

Product preparation methods

As you know, there are many methods by which mushrooms can be cooked. They are taken to preserve, boil, pickle, freeze. The recipes for each of the methods express the taste of the product in its own way.

Before doing something with milk mushrooms, using one of the methods, the product must be prepared. There is always enough debris on the surface, and it is not so easy to remove it. To facilitate cleaning, you can use an old toothbrush. Thanks to the villi, the smallest particles of leaves and dirt are cleaned off.

How to boil milk mushrooms?

To properly weld the product, you need to follow the rules:

It is good to clean under the tap, removing adhering grass, leaves, dirt.
Leave for an hour immersed in salted water (2 large spoons of salt per liter of water).
Pour new water into a saucepan, send to the stove. Move the product. Boil the mushrooms, making a moderate fire. How long to cook the product? Ready time about 15 minutes.

If boiled mushrooms are used for salting or pickling, then more time will be required for soaking - from 1 to 2 days.

salting process

To pickle mushrooms you will need:

1 kg of product;
1.5 large spoons of salt;
2 units of bay leaf;
5 units of peppercorns.

How to cook milk mushrooms using the cold method?

Leave the product for 10 hours in cold water.
Transfer to a bowl, sprinkling in layers with salt, laying out spices.
Put a press on top, send to a cool zone. Full salting will come in a week.

Made mushrooms can be transferred to jars.

Pickling

To make pickled mushrooms, you will need the following products:

1 kg of mushrooms;
2 large spoons of salt, a spoonful of sugar, vinegar - for the marinade;
3 bay leaves;
5 currant leaves;
2 cloves of garlic;
3 peppercorns.

We prepare milk mushrooms for the pickling process.

Clean, wash, transfer to a saucepan, pour water. How much to cook to prepare for pickling? Cooking time 10 minutes after the water boils. How to cook? Follow the foam and remove it.

Brine preparation.

Put water on fire. Throw in salt, sugar, spices.
Transfer the product to the brine. How much to cook when the water boils? Cook 15 minutes.

pickling process:

Transfer the product to a liter container, add 2 small spoons of vinegar to each container.
Pour the brine.
Put the pickled mushrooms in a cool place.
The time of full readiness will come in a month.

The result is delicious marinated crunchy mushrooms.

To freeze milk mushrooms, they must first be boiled, as the mushroom gives bitterness in its raw form. How much to cook to prepare for freezing? Depending on the size, the average cooking time is 15 minutes. You can also fry mushrooms for 20 minutes, add spices. Let them cool, put them in prepared containers and send them to the freezer.

From frozen mushrooms in winter, you can cook various dishes.

Appetizer with pickled mushrooms in sour cream sauce

For a recipe for salted mushrooms, you will need:

500 grams of ready-made salted mushrooms;
2 onions;
sour cream product;
greenery.

Wash mushrooms and soak in water. Then cut into small cubes, season with sour cream. Chop the onion in half rings, send to a bowl. Mix well.

Serving on the table, sprinkle the dish with chopped herbs.

Salted product in tomato

To cook canned mushrooms in tomato sauce you will need:

2 kg of product;
2 kg of tomatoes;
5 units of sweet pepper;
bulb;
4 cloves of garlic;
spices.

Cooking steps:

Wash and clean the mushrooms. Boil.
Chop the tomatoes with a blender. Then pass through a sieve in order to get rid of the seed and skin.
Blend the onion, pepper and garlic in a blender.
Combine all ingredients in a saucepan. Put salt and sugar to taste. Put on gas. When it starts to thicken, you need to remove it from the stove.
Sterilize the container. At the bottom put garlic, dill, peppercorns. Above are mushrooms. Pour in the sauce.

As you know, there are many recipes with salted milk mushrooms that will impress lovers of this product. However, it is important to properly prepare them so that the taste of the food does not subsequently deteriorate.

Despite the fact that milk mushrooms are the most famous mushrooms in the post-Soviet space, and rightfully occupy a leading position among their relatives, not every housewife can boast of great knowledge in cooking these same mushrooms.

So, not every housewife will be able to answer the question, "How much milk mushrooms should be cooked?" But everything is not so difficult! but let's get it right.

What you need to know about this mushroom?

The mushroom is a mushroom of the russula family. He deserved his name by the fact that he does not grow up in splendid isolation, but as a whole family. It is distributed mainly in the countries of the former CIS. Most often it can be found in Northern Russia, Belarus, the Urals, Western Siberia and Kazakhstan. Milk mushrooms appear after rains from late August to September. They grow in birch groves or in mixed forests with a large number of birches. Milk mushrooms are not so easy to find, they usually hide under fallen leaves or under forest flooring. By their nature, milk mushrooms are very dense and quite weighty. In this way, they especially stand out against the background of their own kind: saffron milk mushrooms, waves and others. In our country, this mushroom is an integral part of the diet, when in the West it is considered not edible.

Milk mushrooms are high-calorie mushrooms. In terms of calories, it even surpasses meat. These mushrooms contain as much as 32% protein. The breast is very useful for the human body. Extracts from it are used for urolithiasis and cholelithiasis. Used in kidney failure. Very useful for people with diabetes. These mushrooms help even in the treatment of the stomach and lungs. Mushroom mushrooms are very well absorbed, and help the digestive tract work better.

How much time to cook milk mushrooms?

Well, now, after all, let's return to the main question: How long does it take to cook milk mushrooms so that they do not lose their useful properties and are suitable for consumption?

Before you start cooking, mushrooms should be soaked in cold water. Pour the mushrooms into a basin, preferably made of stainless steel or aluminum, rinse them thoroughly, fill them with cold water and leave for 2 hours. If desired, mushrooms can be soaked in salted water. After the mushrooms stand, drain the water and pour them into the sink. We remove a thin film from the hat with a knife, it is on it that, most often, particles of the earth remain. We cut large mushrooms into several parts and place the cut mushroom under a stream of running water to wash away all the dirt along the stem. We wash the inside of the hat. Pour the peeled mushrooms into a basin and fill it with water again, but for 4 hours. Remember to change the water periodically.

Milk vessels are located in the pulp of the breast. If they are damaged, they begin to release juice. This liquid is tart and very bitter in taste. In this case, the soaking process helps to rid the breast of this unpleasant bitterness. After soaking, we proceed to the next stage - cooking. But you need to cook mushrooms for only 15-20 minutes, stirring them, and periodically removing the resulting foam from the surface. After 15 minutes, remove the pan from the heat, drain the water. Everything, milk mushrooms have successfully passed the heat treatment process.

Of course, no one eats boiled milk mushrooms, because there are so many dishes that can be prepared with this wonderful ingredient. Delight your family with delicious, and most importantly, healthy food. Experiment! After all, you can just fry mushrooms with onions and sour cream, or you can create some kind of culinary masterpiece. Here our main weapon is fantasy and good mood. And with such a weapon, any gray weekday can be turned into a holiday! Create! Give pleasure to yourself and others! Bon appetit!

Back
Forward

Partner news

News

Why is he stealing? Understand and respond appropriately

Classmates stole a tray of pies from the cafeteria and had a feast. The boy hid his friend's new toy in the briefcase. A sixth grader constantly steals money from her grandmother's purse for fashion jewelry.

It's like they changed it. Child misbehaving in public

It happens that parents are completely confident in the correct upbringing of a child - he adequately responds to others, stops asking his mother for what she cannot give him now, and behaves calmly in public places. Mom is happy and even feels some pride in her teaching abilities.

Love for order in a child? Turning a dream into reality

Who does not dream that a child from an early age will love cleanliness and be able to easily clean up the house. For this, parents put a lot of effort, spend a lot of time and nerves, but rarely come out as complete winners in the fight against disorder.

Carefully! First grader doing homework. Or how to maintain an interest in learning.

Autumn is already in full swing, the schoolchildren are deeply involved in their studies, entered the rhythm. But the first-graders were despondent. Bright summer impressions were forgotten, the fuss around the fees for the 1st grade subsided, congratulations on the Day of Knowledge subsided. Yesterday's preschoolers did not even suspect that they would have to do their homework every day, that cartoons and games would be so limited, and that mom could be so strict.

Problems of teenagers: how to behave to parents

Adolescence is one of the most difficult periods for parents. But behind the cries, quarrels and anger lies a banal misunderstanding. No wonder they say that the problem of "fathers and children" is still relevant. After all, every teenager goes through a difficult path before accepting and realizing mistakes, becoming an adult, having their own children and trying to protect them from failures. History repeats itself with each new generation.

White milk mushrooms, which grow throughout Russia, are considered a special delicacy by mushroom pickers. Despite the fact that the fruiting bodies need pre-treatment and soaking, they make amazingly tasty snacks. With proper preparation, white milk mushrooms become a real delicacy, and also very useful. These mushrooms contain more protein than chicken meat, they have a lot of nutrients and vitamins that can even dissolve kidney stones.

How to cook a white mushroom at home so that the dish turns out tasty, fragrant and crispy? For gourmets, salted and pickled milk mushrooms are considered especially valuable. In addition, such fruiting bodies are better preserved, which gives the housewives a reason to prepare just such preservation. Therefore, how to cook white milk mushrooms for the winter can be found in the recipes below with a step-by-step description.

However, it should be said that any preservation requires scrupulous initial preparation of the main product. How to cook porcini mushrooms for pickling and pickling? The procedure consists of several stages:

Mushrooms are cleared of forest debris, removing the remnants of grass and leaves from the hats;
Sort by size, removing overgrown and wormy specimens;
Remove the film from them by cleaning with a toothbrush or the hard side of a kitchen sponge;
Washed in a large amount of water and poured for soaking;
Soak for no more than 2 days, draining water 3-4 times a day and filling it with new water, which will prevent the mushrooms from turning sour.

We offer several interesting recipes on how to cook white milk mushrooms for the winter in order to diversify your daily menu.

Recipe for hot pickled white mushrooms appetizers

The recipe for hot pickled white mushrooms is a good snack option for any feast.

Milk mushrooms (soaked) - 3 kg;
Salt - to taste;
Sugar - 2 tbsp. l.;
Water - 1 l;
Vinegar - 100 ml;
Bay leaf - 5 pcs.;
Black pepper and allspice peas - 5 pcs.;
Carnation - 4 buds.

Knowing how to cook white milk mushrooms at home, you can please not only your household, but also friends invited to the holiday.

We put the soaked milk mushrooms in boiling water and boil for 20 minutes over medium heat, stirring all the time and removing the foam from the surface.

We throw it in a colander, let it drain, and while the mushrooms are draining, we prepare the marinade. In a liter of water we combine all the spices, except for vinegar, and let it boil.

We introduce mushrooms, boil for 10 minutes and pour vinegar in a thin stream so that a lot of foam does not form.

We continue to cook for 15 minutes over low heat, and then we distribute the workpiece into sterilized jars. We close it with tight lids, cover with a blanket and, after completely cooling, we take it out to the basement.

We offer you to watch a video recipe for cooking white mushrooms by pickling:

Preparation of white mushrooms by marinating with cloves

Cooking white mushrooms by pickling is a common preservation.

Most housewives use it as a proven way to please the taste preferences of many people.

Milk mushrooms (soaked) - 2 kg;
Salt - 1 tbsp. l.;
Sugar - 2 tbsp. l.;
Vinegar - 70 ml;
Water - 1 l;
Allspice - 8 peas;
Carnation - 10 buds;
Bay leaf - 5 pcs.;
Garlic - 6 cloves.

How to cook white milk mushrooms, will show a recipe with a step-by-step description.

Boil the soaked milk mushrooms in salted water for 15 minutes.
Drain the water, and transfer the mushrooms to a clean enameled pan and pour 1 liter of water.
Let it boil and add all the spices and spices, including vinegar.
Boil for 25 minutes in the marinade over low heat and pour into sterilized jars.
Close with nylon lids, leave in the kitchen, and after cooling, take out to a cool room. After 7-10 days, the mushrooms will be ready to eat.

Cooking white mushrooms at home with the addition of garlic

Cooking white mushrooms at home with the addition of garlic is a great pickling method that your loved ones will love. In this recipe, you can safely experiment, replacing the ingredients and not being afraid to spoil the taste of mushrooms.

Mushrooms (soaked) - 2 kg;
Sugar - 1.5 tbsp. l.;
Salt - 1 tbsp. l.;
Water - 2 l;
Cherry and currant leaves, 10 pcs.;
Bay leaf - 5 pcs.;
Garlic cloves - 10 pcs.;
Carnation - 4 pcs.;
Black peppercorns - 10 pcs.;
Vinegar - 50 ml.

How to deliciously cook white milk mushrooms marinated with garlic so that the dish becomes a highlight at a festive feast?

Boil pre-soaked milk mushrooms in salted water for 20 minutes.
Put on a sieve, let cool, and if the mushrooms are large, cut into pieces.
Arrange in jars and start preparing the marinade.
Combine all the spices and spices in water (cut the garlic into slices) and boil for 15 minutes.
Strain the marinade through a colander and let it boil again in a saucepan.
Fill the jars with mushrooms with boiling marinade to the top, roll up the lids and cover with a blanket.
After cooling, take it to the basement or put it in a dark pantry.

How to cook pickled white milk mushrooms with cinnamon at home

The recipe for pickled white mushrooms with cinnamon for the winter can become a lifesaver for every housewife at the moment when guests arrive. The taste and aroma of snacks will not leave anyone indifferent.

Milk mushrooms (soaked) - 3 kg;
Bay leaf - 4 pcs.;
Water - 2 l;
Allspice - 5 pcs.;
Salt - 2 tbsp. l. topless;
Sugar - 1.5 tbsp. l.;
Cinnamon - 1 stick;
Vinegar essence - 3 tsp

Step-by-step instructions will show how to cook white milk mushrooms correctly.

Soaked mushrooms are laid out in boiling water and boiled for 20 minutes.
They are taken out with a slotted spoon and laid out on a wire rack to drain.
All spices are combined in water, except for vinegar essence and cinnamon, the marinade is boiled for 10 minutes.
A broken cinnamon stick is added and boiled for another 15 minutes.
Mushrooms are distributed in sterilized jars, and the marinade is filtered, after which vinegar essence is poured into it.
It is mixed and poured into jars with mushrooms, rolled up and insulated.
After the mushrooms have cooled, the jars are taken out to a cool basement or left in the refrigerator.

How to cook white milk mushrooms with horseradish: a salting recipe for the winter

The recipe for preparing salted white mushrooms for the winter is an excellent treat for loved ones and guests. Salted milk mushrooms with boiled potatoes is an inexpressible pleasure that can please everyone.

Milk mushrooms (soaked) - 5 kg;
Salt - 250 g;
Horseradish root - 3 tbsp. l. grated on a coarse grater;
Garlic - 10 cloves;
Bay leaf - 7 pcs.;
Currant leaves - 20 pcs.;
Dill umbrellas - 5 pcs.

How to cook porcini mushrooms for the winter yourself will show a step-by-step recipe.

Put the soaked milk mushrooms in an enamel pan, on the bottom of which put clean currant leaves first.
Pour a layer of salt on the mushrooms, put dill umbrellas, chopped horseradish root, chopped garlic and bay leaf.
Each layer of mushrooms should be sprinkled with salt and all spices.
Cover the top layer with currant leaves, cover with a lid smaller than the diameter of the pan itself, and place a load on top.
Take out in a cool room and leave for 5 days.
After the mushrooms release the juice, they are laid out in sterile jars and poured over with the released juice.
Close with tight nylon lids and leave for 30 days, after which the mushrooms are ready for use.

How to cook white milk mushrooms by pickling mushrooms with mustard

To properly prepare white milk mushrooms by pickling them with mustard, use the proposed recipe and see for yourself that it has no equal.

Soaked mushrooms - 3 kg;
Salt - 3 tbsp. l.;
Mustard seeds - 1 tbsp. l.;
Water - 1 l;
horseradish leaves;
Sweet peas - 10 pcs.;
Garlic - 7 cloves.

Put the soaked milk mushrooms into boiling water (1 l), add salt, horseradish leaves, pepper, mustard seeds and boil for 10 minutes.
Arrange in sterilized jars, sprinkling garlic cut into slices.
Pour strained brine, close with nylon lids, let cool.
Take out to a cold room, and after 15 days check - the mushrooms should be ready for tasting.

The recipe for salted white milk mushrooms for the winter without the use of cooking

The recipe for making white mushrooms without the use of cooking is quite simple. It is perfect for a festive feast as a cold appetizer.

Soaked milk mushrooms - 5 kg;
Salt - 200 g;
Dill umbrellas - 5 pcs.;
Carnation - 7 pcs.;
Horseradish leaves - 3 pcs.;
Cherry and oak leaves - 10 pcs.

How to deliciously cook white milk mushrooms without boiling in order to surprise and delight your family with a delicious dish?

After preliminary soaking, the milk mushrooms are washed well in a large amount of water and laid out on a wire rack to drain.
The bottom of the enameled container is laid out with cherry and oak leaves, along with 2 dill umbrellas.
Milk mushrooms are distributed in a thin layer with hats down and sprinkled with salt.
Each layer of mushrooms is sprinkled with a preservative, as well as cloves and dill.
Pure horseradish leaves are placed on the topmost layer, covered with a clean piece of gauze and covered with a plate.
They put oppression on top and remove the workpiece in the basement for 30-35 days, until the mushrooms are completely salted.
Then they are laid out in jars, poured with brine, closed with lids and taken out to the basement again.

How can you deliciously cook white milk mushrooms with bitter pepper

A recipe showing how to cook white mushrooms with hot peppers will appeal to lovers of spicy dishes.

Soaked milk mushrooms - 5 kg;
Salt - 300 g;
Black peppercorns - 20 pcs.;
Hot pepper - ½ pod;
Dill umbrellas - 7 pcs.;
Garlic - 10 cloves;
Black currant leaves - 20 pcs.

Even a novice cook can master the method of preparing white mushrooms if they follow the step-by-step description.

Rinse the soaked milk mushrooms well and put on a wire rack to drain excess liquid.
Put currant leaves on the bottom of an enameled pan and put a layer of milk mushrooms with hats down.
Sprinkle each layer of mushrooms evenly with salt, chopped garlic, diced bitter pepper, dill and black peppercorns.
Sprinkle the top layer of mushrooms with salt, cover with dill umbrellas and currant leaves.
Cover with a lid, cover with gauze and press down with a load.
The load will crush the mushrooms, which will release juice in a few hours.
After 2 days, take the container with mushrooms to the basement and leave for 10 days.
After that, put the salted mushrooms into sterilized jars, sealing with your hands, and pour in the brine.
Close with a plastic lid and take it out to a cool place again.

How to cook fried white milk mushrooms with onions for the winter

You can not underestimate the quick preparation of white milk mushrooms by frying. This dish has an amazing taste and exquisite aroma. Harvesting fried milk mushrooms for the winter is a completely simple process.

Soaked milk mushrooms - 2 kg;
Vegetable oil - 2 tbsp.;
Black ground pepper - 1 tsp;
Salt - to taste;
Onion - 500 g;
Bay leaf - 4 pcs.

How to cook fried white milk mushrooms for the winter will show a step-by-step description of the process.

Boil the soaked milk mushrooms in salted water for 20 minutes to remove the last bitterness from the pulp.
Drain in a colander, let drain and cool.
Cut into small pieces and put in vegetable oil heated in a frying pan.
Fry for 20 minutes, stirring constantly from burning.
In a separate pan, fry the onion cut into half rings until golden brown and combine it with mushrooms.
Stir, salt, season with pepper and add bay leaf.
Cover with a lid and simmer on low heat for 15 minutes.
Arrange the fried milk mushrooms in sterile jars with a capacity of 0.5 liters.
Top pour 2 tbsp. l. calcined vegetable oil and close with tight nylon lids.
After cooling, the jars can be left in the pantry.

It is worth noting that white milk mushrooms after frying have a special taste and retain their elasticity. In addition, the mushrooms are crispy, with a delicate forest flavor. Fried milk mushrooms are especially ideal in combination with boiled potatoes and sour cream sauce.

How to cook caviar from white milk mushrooms with garlic

Caviar can also be included in recipes for preparing white mushrooms for the winter. With such an appetizer you will surprise your household and invited friends. Caviar can be served at the table as an independent dish, or it can be added to pizzas and pies.

Soaked milk mushrooms - 3 kg;
Vegetable oil - 2 tbsp.;
Onions - 5 heads;
Garlic - 10 cloves;
Salt and ground black pepper - to taste;
Tomato paste - 2 tbsp. l.

How to cook tasty caviar from white milk mushrooms, you can learn from the step-by-step description of the recipe.

Boil the soaked milk mushrooms for 20 minutes in salted water with the addition of 1 tsp. citric acid, while constantly removing the foam from the surface.
We recline in a colander and leave to glass the water.
Grind mushrooms with a blender or meat grinder until smooth.
Pour half the oil into a deep thick-walled stewpan and add chopped mushrooms.
Simmer over low heat for 30 minutes, stirring constantly so that the mass does not burn.
In a separate frying pan, heat the second part of the oil and spread the diced onion and garlic.
Fry until golden and add to mushrooms.
Add salt, pepper, add tomato paste and mix thoroughly.
We continue to simmer on low heat for another 20 minutes and immediately lay out in sterilized dry jars.
Close with tight lids, let cool and put in the refrigerator.

How to cook fresh white milk mushrooms with vegetables

In this option, it is not worth boiling soaked milk mushrooms. How to cook fresh white milk mushrooms with vegetables to make an appetizing and healthy dish?

Soaked milk mushrooms - 2 kg;
Vegetable oil - 1 tbsp.;
Vinegar 9% - 100 ml;
Salt and black ground pepper - to taste;
Onion - 700 g;
Carrots - 500 g;
Garlic - 10 cloves;
Parsley and dill;
Sweet paprika - 1 tsp

We suggest using the recipe for making white mushrooms with a step-by-step photo.

Rinse the soaked mushrooms in plenty of water, squeeze a little with your hands and put on a wire rack to drain.

Pass the mushrooms through a meat grinder, put in a deep frying pan and fry in oil for 30 minutes.

Peel onions, garlic and carrots, chop, fry in oil until soft and grind through a meat grinder. Add to mushrooms, add chopped parsley and dill, sweet paprika, mix. Simmer for 20 minutes, stirring constantly so that there is no burning.

Add vinegar to the caviar, mix well, continue to simmer for 10 minutes, and then immediately place it in sterilized jars. Cover with metal lids and put in a saucepan with hot water, put a small kitchen towel on the bottom of which so that the jars do not burst. Sterilize for 30 minutes on a slow fire, roll up, turn over, wrap with a blanket and leave to cool in this position. Take out to a cool dark room and store for no more than 6 months.

Quick preparation of white milk mushroom salad after salting

You can use salted white milk mushrooms to quickly prepare a salad for the arrival of guests, surprising them with an exquisite mushroom dish.

After salting the white mushrooms, preparing the salad will not take much time, but the end result will be amazingly tasty.

Salted milk mushrooms - 500 g;
Crab sticks - 100 g;
Fresh cucumbers - 1 pc.;
Boiled eggs - 6 pcs.;
Canned corn - 300 g;
Parsley and dill greens - to taste;
Mayonnaise.

How can you make a delicious salad from white mushrooms, the recipe of which your guests will definitely ask you for? Take advantage of the proposed step-by-step description and make sure that you made this snack for a reason.

Soak salted milk mushrooms for 1.5-2 hours in cold water to remove salt.
Cut them into small pieces and place in a large bowl.
Peel the eggs and cut into cubes, peel the cucumbers and cut into slices, add everything to the mushrooms.
Dice crab sticks, chop pure parsley and dill, pour into mushrooms.
Drain the juice from the corn and add to the mushrooms, season with mayonnaise.
Mix everything thoroughly, put in a salad bowl and serve to the table to the delight of the guests.

total:0
In contact with 0
Google+ 0
OK 0
Facebook 0