Delicious milk mushrooms. Spicy white mushrooms. Milk mushrooms fried in sour cream with onions

Milk mushrooms, which the autumn forest gives people in abundance, are considered conditionally edible mushrooms, in other words, they require special pre-treatment. If the cooking technology is followed, they become a delicious dish, and also very healthy. They contain more protein than chicken meat, they contain a number of vitamins and substances that can dissolve kidney stones. Gourmets especially appreciate salted milk mushrooms, although milk mushrooms marinated for the winter also turn out tasty and crispy. In addition, they are stored better, which is why many housewives prefer to prepare them in this way.

Features of the technology

When cutting off a mushroom, it is difficult not to notice how light juice is released from the leg - this is lactic acid, which can ruin the taste of any dish, as it is very bitter. Once preserved, it will quickly make it unusable: the marinade will soon become cloudy and acquire a white tint, first at the bottom, then throughout the entire jar. To make the preparation tasty, appetizing and safe, you should strictly follow the technology when preserving milk mushrooms.

The first thing you need to do after collecting milk mushrooms is to sort them out. The main task is to prevent inedible mushrooms from getting into the canned food. You should not spare overgrown and wormy ones: they are also dangerous to health. It is recommended to sort the remaining ones, setting aside the small mushrooms, the most delicious ones, separately.
The second stage is cleaning the milk mushrooms from debris and dirt. Experienced mushroom pickers use a toothbrush with soft bristles for this. It will be easier to peel the mushrooms if you soak them at least an hour before.
After cleaning and sorting, the milk mushrooms need to be soaked. This is usually done in cold water, slightly salted (10 g of salt per liter of water). This water needs to be changed as often as possible. Soaking in cold water should take place for at least two days. If you want to speed up the process of removing lactic acid, you can boil it. In this case, the milk mushrooms need to be boiled 3-4 times for 20 minutes in a large amount of salted water, washing them thoroughly each time after boiling. This accelerated method has only one drawback - the milk mushrooms marinated after this treatment will not be crispy, and this is precisely why they are valued.
After soaking, the milk mushrooms should be washed well in running water and canned according to the chosen recipe.

Additionally, it should be noted that milk mushrooms cannot be collected along highways, as they absorb toxic substances well, which even soaking does not help to get rid of completely.

Pickled milk mushrooms - a classic recipe

milk mushrooms – 2 kg;
water – 2 l;
salt – 50 g;
bay leaf – 4 pcs.;
cloves – 5 pcs.;

Cooking method:

Pour pre-soaked and coarsely chopped milk mushrooms into 1 liter of water, adding 10 g of salt, put on fire, bring to a boil and, skimming off the resulting foam, boil for 20 minutes.
Remove the milk mushrooms, rinse, and wait until the water has completely drained from them.
Prepare the marinade from 1 liter of water, the remaining salt, putting pepper, cloves, and laurel leaves into the pan while it boils.
Place mushrooms in the marinade and simmer for 15 minutes.
Pour in the essence, stir, remove from heat and immediately place the milk mushrooms in prepared sterilized jars.
Pour the hot marinade over the mushrooms until they are completely covered.
Close the jars hermetically with pre-boiled lids and place them upside down.
Wrap in a blanket and wait until the workpieces have cooled completely.

You can store milk mushrooms marinated according to the classic recipe all winter. They are usually served by pouring oil over them and chopping onions or garlic. It is important to know that pickled mushrooms are ready to eat only after a week - you cannot taste them before.

Pickled milk mushrooms - a simple recipe

milk mushrooms (already peeled and cut) – 1 kg;
water – 2 l;
salt – 50 g;
sugar – 40 g;
table vinegar (9 percent) – 120 ml.

Cooking method:

Prepare the milk mushrooms by soaking them well, and the jars by sterilizing them in the oven or steaming.
In salted water, using 1 liter of water and 10 g of salt from the amount of ingredients indicated in the recipe, boil the milk mushrooms. You need to cook them for so long until they sink to the bottom. In this case, you need to carefully remove the foam that will form on the surface.
Drain the mushrooms in a colander and rinse them with plenty of water.
Pour 1 liter of water into a clean saucepan, dissolve 40 g of salt and sugar in it, bringing to a boil. Place the milk mushrooms in the pan and cook for 10 minutes, pour in the vinegar and continue cooking for the same amount.
Place the milk mushrooms, pour boiling marinade over them, into jars, roll up the jars.
The mushrooms should cool in a warm place, and it is better to place the jars with the lids down. They will marinate for another 5 days, after which they can be put away in the pantry for the winter.

To marinate milk mushrooms according to this recipe, no spices are needed, but the marinade turns out tasty thanks to the balanced combination of salt, sugar, and acetic acid.

Milk mushrooms in spicy marinade

milk mushrooms – 2 kg;
water – 3 l;
salt – 60 g;
sugar – 20 g;
bay leaf – 2 pcs.;
currant leaves – 2 pcs.;
cherry leaves – 2 pcs.;
garlic – 3 cloves;
black pepper (peas) – 2 pcs.;
cloves – 2 pcs.;
table vinegar (9 percent) – 60 ml.

Cooking method:

Clean and sort the milk mushrooms. Soak them for two days, changing the water periodically. Cut large specimens into several pieces.
Sterilize two liter jars for 15 minutes, prepare the lids for them by boiling them for 10 minutes. You can use four half-liter jars, which can be sterilized a little less.
Dissolve a tablespoon of salt in two liters of water, dip the milk mushrooms in the saline solution and boil them in it for 20 minutes after boiling. In this case, you need to remove all the foam that forms.
Rinse the boiled milk mushrooms in running water and, while it is draining, prepare a marinade from 1 liter of water, two tablespoons of salt, a tablespoon of sugar.
When the brine boils, dip currant, cherry, bay leaves, pepper and cloves into it, and add mushrooms.
Boil for a quarter of an hour, adding thinly sliced garlic 5 minutes before the end of cooking.
Place the hot mushrooms in the jars, pressing them down carefully with a spoon.
Pour 30 ml of table vinegar into each liter jar. If you use half-liter ones, then it is enough to add a teaspoon of acetic acid to each.
Pour boiling brine over the milk mushrooms until it completely covers them. Close the jars with the prepared lids. You can roll them up or use screw caps.
Turn the jars over, wrap them in a warm blanket and leave them to cool under it. After a day, it’s time to put them in the pantry, where such preservation can be stored all winter.

Milk mushrooms marinated according to this recipe turn out crispy and appetizing, the marinade has a pleasant spicy aroma and a balanced sweet-sour-salty taste.

Milk mushrooms marinated with cinnamon

milk mushrooms – 1 kg;
water – 2 l;
salt – 20 g;
bay leaf – 3 pcs.;
allspice (peas) – 5 pcs.;
cinnamon – ? part of a stick;
table vinegar – 20 ml;
citric acid – 3 g.

Cooking method;

Prepare the milk mushrooms by thoroughly cleaning them, soaking them, sorting them and cutting them into pieces.
Sterilize the liter jar and its lid.
Boil the mushrooms for 15 minutes in a liter of salted water, using the entire amount of salt specified in the recipe. Don't forget to skim off the foam. Place the milk mushrooms in a colander and wait for the water to drain. There is no need to rinse them.
From the second liter of water and a tablespoon of vinegar, cook the marinade, adding pepper, bay leaf and cinnamon.
Place milk mushrooms in the marinade and cook for 20 minutes.
Remove the cinnamon from the marinade and place it at the bottom of the jar; place the mushrooms on top, crushing them with a spoon. Add citric acid and add marinade.
Place the jar, covering it with a lid, in a pan of water and sterilize for half an hour.
Seal the jars, turn them over, cover with a blanket. After cooling, remove to the room where you store the preparations for the winter.

Milk mushrooms marinated with cinnamon are a delicious and original appetizer.

Milk mushrooms marinated with onions and tomatoes

milk mushrooms – 2 kg;
onions – 1 kg;
tomatoes – 1 kg;
water – 3 l;
salt – 60 g;
vegetable oil – 100 ml;
vinegar essence (70 percent) – 20 ml.

Cooking method:

Cut the soaked and washed mushrooms into small pieces, boil in three liters of water, dissolving two tablespoons of salt in it. Remove and dry. You need to cook until the mushrooms sink down, skimming off the foam.
Pour boiling water over the tomatoes and peel them. Cut into large pieces.
Remove the skin from the onion and cut it into thin half rings.
Pour oil into a saucepan, put milk mushrooms in it, add salt to taste (a tablespoon of salt will be enough for the entire preparation) and fry them for 10 minutes. Remove and place in a saucepan.
Fry the onion until golden brown and add to the milk mushrooms.
Fry the tomatoes until they are completely soft. Add them too to the onions and mushrooms.
Pour vinegar into the pan and simmer the salad for half an hour over low heat, remembering to stir it so that the food does not burn.
Transfer the salad into sterilized jars, roll up, and let cool under a winter blanket.

This preparation is a ready-made salad, where the main ingredient is pickled milk mushrooms. If you prepare it for the winter at least once, it will become your traditional preparation.

Milk mushrooms marinated in Polish

milk mushrooms – 2 kg:
water – 3 l;
salt – 50 g;
sugar – 30 g;
bay leaf – 1 pc.;
garlic – 20 cloves;
table vinegar (9 percent) – 60 ml;
cloves – 3 pcs.;
currant leaves – 2 pcs.;
cherry leaves – 2 pcs.

Cooking method:

Clean, rinse and soak the milk mushrooms, remembering to change the water every 3-4 hours. Rinse again.
Dissolve two teaspoons of salt in two liters of water and bring to a boil.
Add the mushrooms and boil them for 12–15 minutes, skimming off the foam. Rinse the milk mushrooms and let the water drain from them.
Prepare the brine by boiling a liter of water and putting in it currant and cherry leaves, bay leaves, garlic cloves (whole), cloves, adding two tablespoons of salt and one and a half tablespoons of sugar.
Dip the milk mushrooms into the brine and cook them in it for 20 minutes.
Transfer the mushrooms into sterilized jars, fill with boiling brine, pour 30 ml of vinegar into each liter jar, and seal. You should get two liter jars in total.
Let cool under a winter blanket and store for long-term storage.

Mushrooms marinated according to a recipe popular in Poland have a specific aroma: some people are delighted with it, others - on the contrary. Therefore, if you are preparing mushrooms in garlic marinade for the first time, you should not make a lot of such an appetizer at once.

Pickled milk mushrooms are a good preparation for the winter, which will help diversify your diet and decorate the holiday table. Many recipes allow you to choose a snack to suit your taste.

A festive table with milk mushrooms on it will never be boring and monotonous. This product alone can appear before its fans in a variety of roles. Such forest mushrooms can be very tasty or pickled for the winter, but with no less success they are eaten in the form of pies, pies, dumplings, dumplings, all kinds of sauces and other delicacies. In many families, recipes for preparing milk mushrooms are passed down from generation to generation so as not to lose the secrets of truly tasty and healthy dishes.

If you don’t know how to cook milk mushrooms, you shouldn’t experiment without a minimum amount of knowledge. Improper processing of the product can cause serious stomach problems, but experienced chefs create truly ingenious dishes from these mushrooms that are simply impossible to tear yourself away from. Let's look in more detail at how to do everything right.

Cooking white milk mushrooms at home should begin with freeing the forest gifts from large leaves and insects, and also sorting them by size.
When the debris is removed, the mushrooms need to be placed under running water, which will knock out some of the dust, dirt and sand from the mushrooms.
If the surface of the food is covered with dark spots or worms, they must be thoroughly scrubbed with a special brush and trimmed with a knife. These mushrooms cannot be used for pickling, but they can be an ideal addition to pies or fried potatoes.
After washing, the milk mushrooms need to be placed on the bottom of a special soaking container, legs up, and filled with cold salted water. It needs to be changed several times a day. The soaking procedure (3-5 days) will help to finally get rid of small debris and annoying insects that like to settle inside milk mushrooms.

Soaked mushrooms can be safely removed from the water, rinsed and used to prepare delicious holiday and everyday dishes. We suggest you prepare milk mushrooms according to one of our recipes:

Korean wild mushrooms

Ingredients:

fresh milk mushrooms – 3.5 kg;
onions – 1 kg;
carrots – 0.5 kg;
garlic – 2 heads;
black pepper – 2 pcs.;
Korean seasoning – 2 packages;
sunflower oil – 0.3 l.;
vinegar – 0.2 l.;
salt – 0.075 kg;
sugar – 0.2 kg.

Cooking process:

The Korean milk mushroom recipe begins with careful preliminary preparation of forest products. They should be washed thoroughly, freed from large forest debris, and, if necessary, rubbed with the hard side of a washcloth or brush. If some mushrooms begin to darken or rot, the problem areas will need to be trimmed with a sharp knife.
When the milk mushrooms are completely cleared of debris and dirt, they need to be placed in a deep bowl, filled with cold water and left to soak for three days. The water must be changed at least several times a day. This is important if you want to cook white milk mushrooms correctly. If the soaking liquid is not changed at all, the mushrooms may turn sour and all your efforts will be in vain.
Soaked products must be freed from liquid, rinsed under running water and filled with a new portion. Place the pan with milk mushrooms over medium heat, bring to a boil and cook for 20 minutes. After this, it is advisable to place them in a colander so that they cool and get rid of excess liquid.
Cut the prepared milk mushrooms into strips or cubes, depending on your personal preferences. Carrots and onions need to be thoroughly peeled and washed, and then cut the vegetables into strips.
Place a deep frying pan on the fire with a small amount of sunflower oil, heat it and add the onion to the grill surface. It must be fried until golden brown and soft.
In a deep bowl, mix sautéed vegetables with chopped mushrooms and carrot sticks. Add sugar, salt and all the necessary spices there, and then also chopped garlic, vinegar, hot pepper. Mix the mushroom salad thoroughly so that the ingredients are saturated with each other.
Prepare jars for preservation, namely sterilize them. Only after this can the salad be evenly distributed among the dishes, and then tightly closed with lids and wrapped in a blanket until they have cooled completely. Korean-style milk mushrooms are ready!

Milk mushrooms with a classic ingredient - sour cream

Ingredients:

salted or pickled milk mushrooms – 0.2 kg;
onions – 1 pc.;
green onions – 1 bunch;
dill greens – 1 bunch;
sour cream.

Cooking process:

This appetizer of milk mushrooms will certainly please your taste, but another advantage is that such a dish can be prepared quickly if you have a jar of your favorite salted forest mushrooms in the cellar.
First, take the onion, peel it and cut it into thin half rings. Place the vegetable in a deep plate and season with freshly squeezed lemon juice or vinegar.
Salted mushrooms should be rinsed under running water, dried slightly, and then cut into cubes or, better yet, into strips. Onion and dill greens should be thoroughly washed, dried and chopped with a sharp knife.
Chopped mushrooms should be mixed with onions and herbs, and seasoned with sour cream or classic yogurt without additives. These salad recipes always require pre-cooling before serving. Place the bowl of mushrooms in the refrigerator for several hours. Milk mushrooms with sour cream will be an excellent addition to any side dish and holiday table. It will be very tasty in any case!

Mushrooms with potatoes and sour cream

Ingredients:

frozen milk mushrooms – 0.7 kg;
onions – 2 pcs.;
potatoes – 6 pcs.;
sour cream.

Cooking process:

Any recipe with fried wild mushrooms necessarily begins with preliminary preparation of the products, but in this case the basis of the preparation of the dish is frozen milk mushrooms, which have gone through all the required stages of cleaning and heat treatment in advance. If you don’t have such products in your freezer, you can use freshly picked mushrooms, but don’t forget that they need to be thoroughly cleaned, soaked and boiled before they become the basis or addition to any culinary masterpiece.
Thaw the prepared milk mushrooms, and then place them on a hot surface with a small amount of heated sunflower oil. You don't need any salt or pepper at this stage of cooking. The products need no more than 15 minutes until they are completely ready, as they are almost ready to eat and do not contain bitterness. You must decide for yourself whether to chop the mushrooms large or small; it does not depend on how long it will take to prepare the mushrooms. Finished products can be put aside for now.
Now take care of the onions. You need to clean it thoroughly and wash it thoroughly so that the husks do not spoil the impression of the finished dish. In a separate deep frying pan, heat a few tablespoons of sunflower oil and add the onion, chopped with a sharp knife until small cubes form.
While the onions are golden, you can peel and wash the potatoes. Cut the vegetable into strips or cubes. Place the fried onions on a flat plate, and add a little more oil to the frying pan and add sunflower oil. When the cubes are browned on all sides, pour half a glass of water over the potatoes, cover with a lid and simmer until done.

When the potatoes are soft, but not yet falling apart, add fried onions and mushrooms to them. After this, the dish must be thoroughly mixed, seasoned with salt and pepper to taste. The products need to be allowed to fry for a few minutes under the lid, then pour sour cream over them, stir and simmer for another 5 minutes. Milk mushrooms with potatoes in sour cream are ready, bon appetit! If you want to diversify the dish with a non-standard spicy taste, you can add a pinch of marjoram along with salt and pepper.

Crispy salted milk mushrooms can decorate both everyday and holiday tables. But, as with any mushrooms, increased attention is paid to processing the mushrooms. You need to know how to clean the preparations, how long to soak them, when to cook them, and what is the best way to salt them.

It is worth considering that neglecting basic recommendations can, at a minimum, lead to a deterioration in the taste of the snack - improperly processed mushrooms taste bitter. Moreover, ignorance of the rules for working with mushrooms can provoke severe food poisoning.

How to properly soak and boil milk mushrooms?

Regardless of the salting method, fresh milk mushrooms must undergo mandatory pre-treatment.
It consists of several stages:

First, the products are sorted, throwing out completely damaged ones and removing wormy places from the rest.
Next, we clean the mushrooms from dirt. It can be quite corrosive and dense, so it is better to initially arm yourself with a brush. If this does not help, soak the milk mushrooms for a couple of hours in cold water and repeat the treatment.

It is recommended to immediately cut the peeled mushrooms in accordance with the requirements of the pickling option (into 2-4 parts or the stem is separated from the cap).
Before cooking or cold-salting the product, it must be soaked, otherwise the bitterness will not go away. We put all the products in a container of a suitable size, fill them with cold water (you can add a little fine table salt), cover them with a lid of a smaller diameter and put pressure on them so that the mushrooms do not float. For this you need to use only glass, wooden or enamel dishes; other materials can spoil the product. How long to keep milk mushrooms in this form depends on their freshness and quality. It is better to take your time and wait 2-3 days, and change the water at least twice a day.

Tip: The most delicious milk mushrooms are traditionally considered to be salted without legs, but this does not mean that unnecessary parts of the mushrooms should be thrown away. It is from the legs that delicious and tender mushroom caviar is obtained; you just need to choose the appropriate recipe.

We wash the soaked milk mushrooms several times, paying attention to each mushroom. Next, depending on the salting option, the workpieces must either be boiled or immediately sent for preparation of the workpieces.

Cooking the product is very simple:

Place it in a saucepan with cold water. There should be enough liquid so that the elements float freely and do not squeeze each other, so it is better to make several passes.
Bring the mixture to a boil, reduce the heat to low and note the time.
Cook the milk mushrooms for 15 minutes, no matter how long they are soaked. Next, we take out the products (rather than draining the water, which leads to damage to the caps) and use them for their intended purpose.

There is one more rule that should be followed when preparing canned milk mushrooms. It is better to collect them yourself, and in places that are largely remote from roads and industrial enterprises. Mushrooms growing in areas with an environmentally unfavorable situation absorb all harmful substances from the environment and soil. Their use causes irreparable damage to the body, no matter the intensity of the pre-treatment.

A cold method of pickling mushrooms that does not require boiling them

It is not necessary to boil milk mushrooms before salting. There are methods for processing components in which heat treatment is not carried out at all. There are many recipes, here is the simplest and most popular of them:

For 10 kg of mushrooms we take 0.5 kg of coarse table salt.
We take a wooden barrel or a tall enamel container and begin to place the mushrooms in it, caps down. Sprinkle each layer with salt. Of course, it is difficult to calculate how much salt to use for each layer the first time. The optimal option is one in which 1 kg of mushrooms are used per layer. In this case, 10 layers are obtained, each of which is sprinkled with 50 g of salt.

We place a wooden disk wrapped in gauze on the workpiece, or simply cover it with a cloth, and place a smaller dish or lid on top.
We definitely use the cargo. This could be a stone or some kind of container with water.
The entire structure must be placed in a cool place with a temperature no higher than 15-16ºС. We decide how long to wait, depending on the desired result. But the first sample should be taken no earlier than 2 weeks later.

Before using cold salting methods, it is necessary to assess all the possible risks of this approach. You should not resort to it if the mushrooms were not collected, but purchased. When working with products from the market or from a store, it is better to use preservation options based on heat treatment of the components.

Each type of mushroom has its own culinary properties: some are best marinated, others are best served fried or stewed. But it is preferable to salt milk mushrooms. In the old days, they were even considered the best for pickling and were stored in barrels for the winter in this form. But this does not mean that there are no recipes for preparing boiled, pickled, pickled milk mushrooms and many others. Everyone can choose a dish to their liking.

Distribution and collection features

The distribution areas of milk mushrooms are deciduous or mixed forests: birch, birch-pine, with linden undergrowth. The comfortable soil temperature required for their growth and reproduction is from +8 to +11°C. Therefore, they are practically not found in the south of Russia and Europe, preferring the northern regions of the temperate climate zone.

Milk mushrooms grow in July - September. If the weather is warm and rainy, they can occur in early October. They don’t like heavy rains; mushrooms quickly deteriorate after it. They also do not like long dry weather, but appear after a long drizzling “mushroom” rain. Milk mushrooms grow in large groups. If one mushroom is found, a whole family of them is sure to nest somewhere nearby, camouflaged by a dense cover of fallen leaves or pine needles.

Adult milk mushrooms can reach enormous sizes. The cap, with a diameter of 5 to 20 cm, looks like a funnel on top and has a wet surface. The stem is cylindrical, smooth, its height is up to 8 cm, its diameter is up to 5 cm. The color of the cap depends on the type of mushroom. It can be yellow, white and even black. When broken, it releases a caustic white juice, which, when exposed to air, quickly acquires a sulfur-yellow color. At the bottom, the cap consists of white wide plates.

Not all milk mushrooms are edible. Camphor milk mushroom is especially dangerous, or camphor milkweed, which can be seriously poisoned if it accidentally gets into a basket. Its special characteristics: a brown cap with sparse yellow plates, the place where it breaks immediately darkens. But, fortunately, it is rare.

General cooking rules

Next, wash the boiled mushrooms under a water tap and use a colander to drain off excess liquid. The marinade is prepared by dissolving salt and sugar in 1 liter of water. Place the prepared solution on the stove, bring to a boil and pour in the mushrooms and all other ingredients of the recipe, excluding vinegar and garlic. The mixture is boiled for half an hour and a few minutes before the process is completed, finely chopped garlic is thrown into it.

The prepared mushrooms are placed in jars, compacted tightly, vinegar is added and the marinade is poured over. Finally, the jars are rolled up with steel lids and, after allowing to settle for 24 hours, they are hidden in a pantry, cellar or basement.

Ingredients:

milk mushrooms - 4 kg;
water - 4 l;
salt - 90 g;
sugar - 30 g;
bay leaf - 3 pcs.;
currant leaves - 3 pcs.;
cherry leaves - 3 pcs.;
garlic - 5 cloves;
black pepper - 3 peas;
cloves - 3 pcs.;
vinegar 9% - 30 ml.

you throw the milk mushrooms into a jar, add half a kilo of salt and pour boiling water over it.
Pour 2 tablespoons of salt per liter of brine; you can add oil on top to prevent it from molding.
The milk mushrooms need to be soaked, they are bitter (change the water several times), then rinse in cold water and put on a sieve to drain well. Pour water, vinegar, salt into the pan, add mushrooms, when it boils remove the foam and add spices (bay leaf, pepper, cloves, dill) and cook until they settle. For 1 kg of mushrooms - 1.5 tablespoons of salt, half a glass of vinegar.

Has anyone frozen milk mushrooms? - littleone 2009-2012

There is practically no information on the Internet. :) I don’t want to add salt. I want to freeze it. Who has experience? Share how you do it. Should you soak it before freezing or shouldn’t it? How do they taste later, don’t they taste bitter? I want to use them in the winter for milk mushrooms and pies.:020:

I only froze black milk mushrooms, but I boiled them. And you need to freeze it either in a container or in special freezing bags. In ordinary bags, even if you put one in another, over time they dry out and become tasteless. Only I don’t defrost them, but immediately put them in a hot frying pan.

How to salt milk mushrooms for the winter? hot/cold pickling! recipe

These cannot be confused with any other. However, milk mushrooms have several doubles and imitators. They differ in color and so-called hairy patches along the edges of the cap. As a rule, they are not as luxurious as those of the real milk mushroom. Tight, fragile loads, for example, are just pretending. They have a smooth and dry head, without hair and not so fragrant. A real milk mushroom produces the finest beads of sticky, honey-like, pungent-smelling juice. It sparkles on the curved eyelashes of the plates.

The first place in terms of aroma and taste is rightfully occupied by real or raw milk mushrooms. It has a creamy yellow or white cap. On it, in turn, there are slightly watery places. On the folded edges you can see the edge. The milky juice is white; in air it turns yellow-sulfur. Real milk mushrooms should be looked for in pine-birch and birch forests from Europe to Siberia. Yellow milk mushrooms are located in spruce-fir and simple spruce forests. The cap of this mushroom grows in diameter from 5 to 15 centimeters. You can find such milk mushrooms in the Far East and Europe. By the way, it’s conditionally edible. It is eaten only in salted form.

In August, the real hunt for black milk mushrooms begins. It can be found in birch and mixed forests. It differs from its relatives in size. The cap of the large black milk mushroom can grow up to 20 centimeters in diameter. It is fleshy and dense, brown, almost black in color. The black milk mushroom is first boiled and then salted. Almost simultaneously with the black milk mushroom, the aspen milk mushroom begins to grow. It appears in August-September in damp aspen forests. Its difference: a whitish cap with brownish or reddish spots. The peppercorn got its name for a reason. They can be used as a substitute for seasoning. This mushroom can be dried, crushed and seasoned with all kinds of dishes, like mustard. Of course, most often you can stumble upon raw mushrooms. If there are frequent but not heavy rains in the summer, then you need to wait for the harvest of milk mushrooms. You can go on a quiet mushroom hunt as early as the beginning of September. There are two main ways to pickle milk mushrooms. Let's look at both.

Cold salting of milk mushrooms

First, you need to prepare the mushrooms. If you decide to use the cold salting method, then at the preparation stage the milk mushrooms need to be soaked in water. This is necessary in order to get rid of the bitterness in these mushrooms. First of all, you need to thoroughly wash the mushrooms, clean each one of dirt, leaves and soil, and also cut off the wormy parts. Very often, mushroom pickers cut off the legs of milk mushrooms. By the way, they can be eaten separately. For example, fry. After the milk mushrooms are washed clean, they need to be placed in a spacious container (where you will soak the mushrooms) with the caps down. There is no need to waste time on this event. You need to soak milk mushrooms for 2-3 days. In this case, the water should be changed every day or even twice a day.

Grandma's recipe

For cold pickling, you should learn the following formula: you need to take 4 percent of the salt from the total weight of the mushrooms. In other words, we reserve 40 grams of salt for one kilogram of soaked milk mushrooms. Traditionally, wooden (preferably oak) barrels are used for pickling. But if you plan to pickle a small amount of milk mushrooms, then an ordinary glass jar will do. And the main thing here is to arrange the mushrooms correctly. At the very bottom of our container we pour a layer of salt, then add currant, horseradish, cherry leaves for flavor, as well as chopped garlic cloves (1-2 cloves are enough), even dill stems, preferably with the tops. Place mushrooms on top of the greens. Attention! Hats down. And then sprinkle black pepper on top (2-3 peas per layer is enough) and salt. For a piquant taste and if desired, you can add a bay leaf to the jar with the future delicacy. Next we make another layer. That is, we repeat the entire procedure described above again. And so on until the jar is filled to the brim. The mushrooms are covered with cherry and currant leaves on top.

Next, place a lid on the mushrooms (preferably smaller than the neck of the jar) or a plate (if you did not use a jar as a container, but a wider dish). We put a load on top. For example, a container of water, a weight, or another fairly heavy object can serve as it. After everything is packed, we place the container in the basement or refrigerator. You can taste the most delicious mushrooms in just a month or a month and a half. This method is suitable for different types of milk mushrooms. How to salt milk mushrooms, cold or hot, is up to the housewife to decide.

Hot salting of milk mushrooms

This method of salting milk mushrooms will take much less time. It is usually used if there are no conditions for soaking mushrooms or, for example, in hot weather, when it is necessary to process mushrooms as soon as possible. There are only two ways to boil mushrooms. And which one to resort to will be best shown by the number of mushrooms. If you have a few mushrooms at your disposal, then you can boil them in portions. And each portion must be placed in new water so that the bitterness is completely removed from the mushrooms. Cooking should take at least 20 minutes. After this, the mushrooms should be washed in cold water, then drained in a colander or sieve, and then placed in a container, sprinkled with salt. As in the previous method, you will need about 40-50 grams of salt per kilogram of mushrooms.

The mushrooms must be seasoned with onions, horseradish, garlic and dill, and the container must be covered on top and a weight placed on the lid. The dish only needs to be kept in the cold for 6-8 days. After this, the hot-salted milk mushrooms can be served.

But if there are a large number of milk mushrooms, they must be placed in mesh containers, which are most often used for blanching and are made of stainless steel, and boiled in them for 15-20 minutes in salted water.

Foam will form during cooking. Don't forget to remove it regularly. Place the boiled mushrooms on a wire rack and let the water drain. Then the milk mushrooms should be salted in the same way as described in the cold salting method. It is only necessary to add 6 percent of salt from the total weight of the prepared milk mushrooms. In this case, the milk mushrooms will be salted only after 20-25 days. It is better to salt black milk mushrooms this way.

05/16/2012 Elena Zaznobina

Boiled mushrooms (boiled) like milk mushrooms - edible, inedible, poisonous mushrooms, photo

Milk mushrooms have always been considered one of the best mushrooms for pickling. Russia has never experienced a shortage of them. Collecting milk mushrooms is a pleasure for both beginner and experienced mushroom pickers. This is because they grow in large groups. In our country you can find several types of these mushrooms: real (raw), black, yellow, aspen and pepper. How to collect milk mushrooms These mushrooms cannot be confused with... Read more

How to cook rice

Main courses, Side dishes, Low-calorie recipes, Lenten dishes, as easy as shelling pears, Tips from the Wonder Chef Rice, as a product consumed by humans, has been used for a very long time. In different countries of our planet, different varieties of rice cereals are used, of which there are more than 20 types. Boiled rice, especially unpeeled rice (brown or brown), is the richest source of fiber, complex carbohydrates, minerals and vitamins.... Read more

Milk mushrooms are mushrooms of the highest category, the best representatives of the forest mushroom fraternity. They, like white or saffron milk caps, are salted using different methods, depending on taste preferences. And they are always guaranteed to be tasty and spicy. The main methods of salting milk mushrooms: cold, hot. Hot salted mushrooms are ready in three to four weeks. The following products are needed for hot pickling of milk mushrooms: fresh milk mushrooms – 2 kg; garlic –... Read more

Correct cooking time

Of course, you know what, how much and how to cook. But perhaps not all. So our little guide - The correct cooking time for food - will not be superfluous. MEAT If we are making broth, put the meat in cold water so that most of the nutrients pass from the meat into the broth. If the meat is for the second course, put it in boiling water so that these... Read more

Many people like to pick mushrooms and berries in the forest; for them it is a kind of exciting game. Well, of course, cooking the “harvest” is very tasty and enjoyable. But most berry and mushroom pickers limit themselves to 2-3 recipes and do not know how many dishes can actually be prepared from wild crops. Our expert, Lyubov Parfenova, is an avid summer resident, and, of course, collects mushrooms during the harvest seasons... Read more

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Rassolnik with giblets Rassolnik with sorrel in the old Moscow style Rassolnik in the Kuban Rassolnik with chicken Rassolnik from sorrel Rassolnik "Novotroitsky" Rassolnik with and in Russian Rassolnik in Rossoshanski Leningrad rassolnik Moscow rassolnik Homemade rassolnik Rassolnik with kidneys Fish rassolnik with meatballs O borage Rassolnik with chicken Rassolnik with canned fish Rassolnik soup with pig Far Eastern rassolnik Rassolnik with buckwheat Leningrad rassolnik Thick... Read more

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Preparing and storing mushrooms Mushrooms can be used fresh (in soups, fried, sauces, etc.), as well as salted, dried or pickled, and certain types of mushrooms usually correspond to certain methods of use. Porcini mushroom, boletus, can be eaten fresh, dried, and salted. Milk mushrooms, trumpets, bitter mushrooms and other milkweeds that have a pungent taste are only suitable for pickling, since the pungency disappears only with salting.... Read more

How to pickle milk mushrooms

Canning, Pickles Products: mushrooms, salt, garlic Salted milk mushrooms How to pickle milk mushrooms Milk mushrooms are like porcini mushrooms and belong to the first category mushrooms, i.e. the best forest mushrooms. In a rainy year, you can easily prepare a lot of salted milk mushrooms. Milk mushrooms are salted hot and cold. We offer you a recipe for preparing salted milk mushrooms using the hot method - the mushrooms are... Read more

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Home | This is interesting | How to cook mushrooms

They can be eaten in any form: stewed, fried, boiled, pickled, pickled, etc. You can make different dishes from them, from soups to various baked goods. They can serve as both a side dish and a main dish and can be served both for a holiday and for an everyday table. What is the secret or how to cook mushrooms? Mushrooms are a very large group of living organisms in nature. In biology... Read more

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(page 6 of 11) shiny, swamp, browning, burgundy, browning olive, forked, fading, pungent, yellow, gall, greenish, golden yellow, Kele russula, beautiful russula, brittle red, brittle purple, homely, deceptive , ocher, food, related, pink, gray, graying, blue-yellow, blue, whole. You see what a range: from relatable to deceptive, from beautiful to homely. All colors... Read more

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How to properly collect, cook, dry, pickle, ferment, salt and preserve mushrooms - see page MUSHROOMS Mushrooms should not be cooked over too much or too little heat, they will become either too hard or flabby, and their taste will deteriorate. The mushroom broth should simmer over medium heat. Finely chopped fresh mushrooms are ready in 10-15 minutes, large ones - in 20-25 minutes. Spicy seasonings are not added to mushroom dishes... Read more

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Author: Marina specially for foto-recepti.ru © Mushrooms can be prepared both fresh and processed. a simple method of canning - we clean the mushrooms without water, quickly freeze them, store them in the freezer, after defrosting the mushrooms are almost as fresh. If there is not enough space in the freezer, mushrooms can be boiled in a small amount of water until half cooked,... Read more

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Mushroom caviar and patesMushroom sauces

? recipe for salted boiled milk mushrooms > recipes with mushrooms > how to cook mushroom dishes with cheese and meat. or duck with mushrooms, mushroom salad. julienne, also known as julienne, marinated and salted mushrooms

Ingredients:

10 kg boiled black milk mushrooms
450-600 g salt
Garlic
Tarragon (tarragon) or dill stalks

Preparation:

Peel and rinse the mushrooms, then boil in lightly salted water for 10-15 minutes, drain in a colander and drain, and cool. Place the mushrooms in a jar or barrel, sprinkling with salt. Seasonings can be placed on the bottom of the dish or in layers between the mushrooms.

Cover the mushrooms with a cloth and put pressure on them. Once the mushrooms have settled, you can add more mushrooms with the appropriate amount of salt. After a week, the mushrooms are ready. If little brine has formed and it does not completely cover the mushrooms, you can add chilled salted boiled water (50 g of salt per 1 liter of water).

If mold forms during storage, it must be removed. Wash the lid, oppression stone and fabric with water and soda and boil. Wipe the inner edge of the dish with a napkin moistened with a solution of salt or vinegar.

Since different mushrooms can be salted: all types of milk mushrooms, russula, strings, autumn mushrooms, the duration of cooking depends on the type of mushrooms and the degree of their toxicity (from 5 to 30 minutes).

Aviation forum on avia.ru - off: milk mushrooms

Director:

Director: Nobody ever boils milk mushrooms, but soak them a little, otherwise it’s too stuffed

it will be salty. You can also mix it with stewed cabbage, the pies are also original.

In! Good girl! Otherwise, I was about to enroll you in the camp of “champignon growers” when you said - boil it!

Really delicious! My grandmother also made pies with milk mushrooms and juniper berries. The recipe is completely lost. I tried to repeat it - it turned out to be complete, inedible crap!

10/07/2009

How to cook milk mushrooms:: how to make caviar from milk mushrooms:: food:: kakprosto.ru: how easy it is to do everything

Salted milk mushrooms are a tasty and popular dish, but not everyone agrees to wait one and a half to two months for the mushrooms to be ready. You can make this dish much faster. Soak the mushrooms in cold water overnight. This must be done so that the milky juice comes out of them. After this, rinse the milk mushrooms thoroughly again, change the water and cook them for twenty minutes from the moment they boil. Change the water again and repeat the procedure. Add bay leaf, black pepper, salt and cloves to the pan to make a strong brine. Cool the mushrooms, mix with chopped onions and vegetable oil. Milk mushrooms can be served.

Pickling milk mushrooms, recipe with photo

Fresh milk mushrooms must be cleared of forest debris and washed thoroughly. Then, place the mushrooms in an enamel pan, add water and press down with a weight.

You need to soak the milk mushrooms for at least two days to remove the bitterness. The water needs to be changed every 12 hours. After soaking, rinse the milk mushrooms again and cook over low heat in lightly salted water. From the moment the milk mushrooms boil, cook for about half an hour. By the way, when cooking milk mushrooms, it is very important to carefully remove the foam.

Rinse the boiled milk mushrooms with cold water and let them cool slightly. While the milk mushrooms are cooling, you can peel and chop the garlic.

Place milk mushrooms on top of the spices, caps down. For small milk mushrooms, the legs do not need to be trimmed. Sprinkle each layer of milk mushrooms with spices and salt. It is better to place the milk mushrooms in the jar as tightly as possible. After the milk mushrooms are laid, they need to be lightly pressed down with your hand.

If there is not enough liquid in the jar, you can add hot boiled water. After this, the jars need to be rolled up and left to cool, turning over periodically.

Salted milk mushrooms. how to pickle milk mushrooms using the hot method - recipe with photo

Milk mushrooms are exactly those mushrooms that have long been pickled, but now they are fried, pickled, and stewed. But the most delicious milk mushrooms are, of course, salted ones, be they “dry”, “raw”, “black” or “white”. There can be two recipes for salted milk mushrooms: cold or hot; I haven’t met or practiced any others yet. If they ask me which recipe for salted milk mushrooms I like best and is most suitable, I will answer without hesitation - hot.

Many of you, dear friends, have heard how to pickle milk mushrooms using the hot method, but few would dare to try such a recipe. In theory, after thermal hot treatment, milk mushrooms should become softer, and therefore there cannot be that mushroom crunch after salting that everyone is waiting for. I want to dispel this baseless myth in practice: boiled and subsequently salted mushrooms come out hard, without changing their original color and shape. Believe me, I did this procedure—salting milk mushrooms—more than once to be completely sure of what I was talking about.

Ingredients for salted milk mushrooms:

“milk mushrooms”;
dill (seeds);
garlic;

cabbage leaves;
medium grind salt (without iodine).

Recipe for salted milk mushrooms:

1. We remove large debris from the mushrooms: leaves, hay, remains of soil, etc.

3. Then we thoroughly wash each load under running water, using a toothbrush or dishwashing sponge. Place the mushrooms in a clean large bowl.

4. After all the milk mushrooms have been washed, place them in a saucepan with water and put on fire. Cook over low heat from the moment it boils for 20 minutes.

5. Remove the mushrooms with a slotted spoon and let cool. We do not pour out the water in which the milk mushrooms were cooked, but filter it and put it in the refrigerator.

6. Then pour a small layer of salt (about 2 tablespoons) onto the bottom of the bucket, lay out dill seeds, peeled and chopped garlic cloves.

7. Place milk mushrooms on top in an even layer, caps down.

8. Sprinkle with salt and place all the remaining mushrooms in the same way, alternating rows.

9. Place a flat plate on top of the milk mushrooms, and a jar filled with water on it as a pressure. The released brine should completely cover the mushrooms; if not, then add the water in which they were boiled. Cover the container with a clean towel.

10. Leave the milk mushrooms to salt for 2-3 days.

11. Place the mushrooms very tightly into sterilized jars and press a clean cabbage leaf on top.

12. Close the jars with mushrooms with nylon lids and place them in the refrigerator for storage.

Such milk mushrooms can be eaten within a week; they are quickly salted, as they are pre-cooked. In winter, salted milk mushrooms can be eaten not only with potatoes; They are also a delicious topping for pizza, pies, and salads.

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