Poplar milk mushrooms how much to soak. How to soak milk mushrooms before frying, salting and pickling. How to clean mushrooms quickly and correctly? Appetizing boletus, chanterelles and champignons - the decoration of any dish

Delicious and fragrant milk mushrooms will always decorate any holiday or dinner table. They are often harvested in the fall in many popular ways. Some prefer to salt mushrooms for the winter, while others cook caviar or salads from them. Salting is the most effective way to prepare forest fruits. It will keep them as long as possible in a usable form. It is only important to choose a suitable and tasty recipe.

Features in the preparation of milk mushrooms

Raw milk mushrooms often have a characteristic bitter taste, because, like all mushrooms, they absorb a large amount of toxins. If you do not follow the rules of preparation, then as a result you can get a real poison.

1. 1. It is strictly forbidden to collect those mushrooms that grow near dangerous areas such as large enterprises, large factories, factories or highways.
2. 2. Before proceeding with salting, milk mushrooms need to be sorted out well, cut out damage, wormy areas. Forest litter, sheets and sticks also need to be disposed of. If the area is particularly dirty, it can be rubbed with a soft brush or soaked for several hours in cold water. In parallel with cleaning, it is worth immediately cutting the mushrooms into two or four parts lengthwise, so that each has a hat and a leg, or cut off the legs from the caps and use only the top. The legs make excellent caviar.
3. 3. All mushrooms need to be soaked. This item must not be skipped, otherwise bitterness will be present. To do this, mushrooms are poured with cold water so that the liquid covers them completely. When the mushrooms float to the top, they should be sunk by placing a plate with a flat bottom or a lid on top. Three days is the best time for soaking. After that, you can pull them out and proceed to the next steps.
4. 4. Far from all the utensils that are available in the kitchen are suitable for cooking milk mushrooms. Wooden, glass or enameled - three ideal options. In galvanized plates or pans, mushrooms can become inedible, and clay containers are considered unsuitable for harvesting for the winter.
5. 5. During the soaking of mushrooms, the water needs to be changed several times a day so that the bitterness from the fruits comes out much faster and in larger quantities.

There are two main ways of pickling mushrooms: cold and hot. It is important to try both methods to find the one that suits you best.

Cold pickling method

Ingredients for making snacks at home:

• ten kilograms of mushrooms;
• half a kilo of salt.

Step-by-step cooking, step by step recipe:

1. 1. Mushrooms are washed, cleaned of the remnants of the earth, leaves and other dirt, and then soaked in water for three days. Then they can be laid out in a large glass container or in an enameled dish with the hats down. Ideally, you should have ten layers.
2. 2. During laying out, mushrooms alternate with salt. It is important to calculate so that all layers are covered with it, that is, about fifty grams for each new one.
3. 3. A wooden plate is placed on the mushrooms, and oppression wrapped in gauze or a clean towel is placed on top. This load can be replaced with a jar of water, a stone or a dumbbell. They will help the rapid release of fluid.
4. 4. Under this pressure, it is required to keep the mushrooms for two months, after which you can try the snack.

Secret. To make the mushrooms more fragrant and tasty, at the very bottom of the container in which they will be marinated, you can put the leaves of blackcurrant, horseradish, cherries, as well as peppercorns, dill umbrellas or garlic.

A feature of this method is that during the salting period, new layers can be added from above, because the previous ones will sink to the bottom. Before serving with milk mushrooms, it is required to remove excess salt by washing them under running water.

Black salted milk mushrooms in jars

• two kilograms of black mushrooms;
• ten umbrellas of dill;
• one hundred grams of salt;
• two heads of garlic;
• one and a half liters of clean water;
• fifty milliliters of vegetable oil.

The entire volume of water is sent to the fire. After boiling, twenty grams of salt is poured into the liquid. When the water boils, already soaked and cut mushrooms are placed in it. Depending on the size of the fruit, the cooking time can vary from eight to ten minutes on average. Next, the oil is poured in, stirred, and the milk mushrooms are thrown into a colander to glass the liquid.

At this time, the stalks are cut off from the dill, the umbrellas are cut into several parts. The garlic is peeled and finely chopped. Mushrooms are mixed with the remaining salt, garlic and dill umbrellas, transferred to a large container and covered with oppression. After twelve hours, the milk mushrooms must be mixed and again put under the load.

At this time, the jars are sterilized, the lids are boiled. Mushrooms can be laid out in clean containers, watering with brine. At the end, press them down, close the lids and put in a dark, cold place for salting.

Thanks to this method, milk mushrooms will be stored for three months, but they can be opened only after one and a half. So that they do not take up space in the refrigerator, they are cleaned in the cellar or garage until ready.

White mushrooms in jars

Recipe Ingredients:

• two kilograms of white mushrooms;
• one and a half liters of water;
• seventy grams of salt;
• fifty milliliters of vegetable oil;
• three heads of garlic;
• Dill seeds.

Mushrooms are soaked for three days, after which they are washed and cleaned of dirt and earth residues. At this time, boil water and add all the salt. Lower all the fruits, cut into four parts, boil for seven minutes. Milk mushrooms are placed in a colander to glass the liquid, then mixed in a large container with garlic, dill, salt.

A wooden plate, a plate and oppression are placed on top for a day. Mushrooms are laid out in sterilized jars, poured with brine, vegetable oil is poured on top, rolled up with lids. After a month and a half of conservation, they can be opened and served, but they cannot be stored for more than three months.

Salted mushrooms in cabbage leaves

Snack products:

• five kilograms of mushrooms;
• five liters of cold water;
• a third of a kilogram of salt;
• one head of garlic;
• one hundred grams of fresh dill;
• twenty peas of pepper;
• twenty leaves of currant or cherry;
• ten cabbage leaves.

Soak the mushrooms for two days, changing the water twice every day. Dissolve fifty grams of salt in five liters of water, add mushrooms and leave for ten hours. After washing the milk mushrooms, change the water and leave again for five hours.

Dry the fruit. Cut the peeled garlic into three parts. Wash, finely chop the dill. Put the mushrooms in layers, each of which is sprinkled with dill, salt and garlic, as well as leaves of berries and cabbage. Set oppression on top and put the container in a cold cellar or marinating shed for two months.

After the specified time, the appetizer can be taken out and served with oil or vinegar.

Milk mushrooms with onions

Ingredients for an easy way to pickle mushrooms:

• five kilograms of mushrooms;
• a quarter kilogram of salt;
• five liters of water;
• kilogram of onions.

Two days before cooking, mushrooms are soaked in salt water (fifty grams of salt per five liters). After the liquid is drained, and the milk mushrooms are washed from bitterness and dried. Onions are peeled and cut into cubes or half rings. Mushrooms are mixed with vegetable and salt, a heavy weight is placed on top for the next ten hours.

During salting, mushrooms need to be stirred at least five times. After decomposing into sterilized jars, close with lids and store for the next three months.

Hot way to pickle mushrooms

Ingredients for Cooking Delicious Mushrooms:

• two kilograms of the main product;
• eighty grams of salt;
• two liters of water;
• five heads of garlic;
• five pieces of allspice peas;
• cloves and bay leaf to taste.

In a large container, mix water, spices and herbs. The liquid is heated over low heat until the salt is completely dissolved, then soaked mushrooms are placed and brought to a boil. Boil for half an hour, periodically removing the foam from the top. At this time, garlic is cut into three parts, mixed with milk mushrooms, which have already been removed from the fire.

Mushrooms with spices and brine, where they were boiled, are put under oppression or a heavy load for a day, so that more liquid is released. Banks are sterilized in an oven or in a water bath for an hour. After 24 hours, to infuse the mushrooms, the mass is boiled together with the brine for five minutes, then they are laid out in a container, well tamped, poured with boiling brine and rolled up with lids.

Cans of snacks should be allowed to cool under a blanket, then removed for long-term storage in a dark and cool place. This method will help keep the mushrooms in a usable form much longer than the cold method of pickling mushrooms.

Salted mushrooms in hot brine

Ingredients for making appetizers:

• kilogram of mushrooms;
• fifty grams of salt;
• three cloves of garlic;
• bay leaf, fresh horseradish;
• twenty grams of dill seeds;
• liter of water.

We prepare the mushrooms by soaking them well in water. We cut off only hats from the legs that will be suitable for the recipe. We clean and cut horseradish and garlic. At this time, boil water, put salt and dill in it, then dip milk mushrooms into the brine, cook for half an hour, regularly removing foam.

We wash the mushrooms under running water after cooking, mix with horseradish and garlic, pour brine and cover with gauze, press down with a marinating oppression for several days. After the allotted time has elapsed, we lay out the mushrooms in sterilized jars, close the lids and put them in the refrigerator for storage for three to four months.

Spicy white mushrooms

Recipe Ingredients:

• five kilograms of porcini mushrooms;
• fifty grams of salt per liter;
• twenty-five grams of sugar per liter;
• fifteen grams of vinegar per liter;
• garlic heads;
• spices to taste.

Salting mushrooms in a hot way means doing without particularly thorough and lengthy processing. It is only required to soak them in water for three days so that they are ready for use. Next, mushrooms are poured into a large saucepan, poured with cold water and sent to medium heat. When the liquid boils, add salt and spices, boil for twenty minutes.

After that, put the mushrooms in a sterilized jar in a dense layer, alternating each of them with garlic, leaves of berries or fruits. Pour the marinade, close the lids and put under a warm blanket to cool. After a couple of days, the mushrooms will cool down completely and they can be sent to a cool and dark place for further storage.

This cooking method does not take much time. With hot salting, unlike cold, milk mushrooms are stored much longer and more reliably for several months.

Mushrooms in sweet and spicy marinade with tomatoes

The sweet-spicy taste of mushrooms according to this recipe will appeal to many. The dish can decorate any table.

Products for cooking:

• two kilograms of mushrooms;
• one hundred milliliters of odorless vegetable oil;
• a kilogram of ripe tomatoes of medium size;
• kilogram of onions;
• sixty grams of salt;
• twenty milliliters of vinegar.

Peeled and washed mushrooms are cut into pieces lengthwise and across. Milk mushrooms are boiled in salt water for an hour, constantly removing the foam. After cooking, they are washed from salt and put in a large saucepan, sprinkling each layer with salt. Next, peel the onion, cut into half rings, fry the vegetables until golden brown, add to the mushrooms. Tomatoes are scalded with boiling water to easily remove the skin. They are coarsely chopped and fried until they become soft.

Next, onions and tomatoes need to be mixed well with mushrooms, pour vinegar and leave for an hour. Then simmer over low heat for about half an hour, stirring regularly. Put the mushrooms in sterilized jars, roll them up with tin lids, wrap them in a blanket so that the snack cools down. After cooling, they can be removed in a cold dark place.

Pickled black mushrooms

Often an appetizer prepared according to this recipe is called the "Black Prince".

Cooking Ingredients:

• kilogram of mushrooms;
• two liters of water;
• Bay leaf;
• ten milliliters of vinegar;
• lemon acid;
• twenty grams of salt;
• half a cinnamon stick;
• peppercorns.

Milk mushrooms are boiled with one tablespoon of salt for about twenty minutes. The foam that will form must be cleaned regularly. After cooking, the mushrooms are overturned in a colander and washed with running cold water. All spices, ordinary table vinegar are intended for making marinade sauce, so they are boiled in water. A second teaspoon of salt is also sent there. Cinnamon is removed from the liquid, and milk mushrooms are placed in brine for half an hour.

Pickled mushrooms are laid out at the very bottom of the sterilized jars, crushing each layer with a spoon, a little citric acid is poured on top, poured with the resulting marinade and covered with lids. Containers must be removed for storage in a dark and cool place until winter.

Rules for storing mushrooms in banks

It is not uncommon to find twenty days after pickle blockage that molds begin to form in jars, containers may swell, and tin lids rot.

To avoid these processes that lead to spoilage of mushrooms, you need to monitor the quality of the product itself, wash the milk mushrooms thoroughly and strictly follow the cooking recipe. Jars and lids must also be in perfect condition. Under the right storage conditions, mushrooms can stay in them from three months to two years. And open jars should not be stored for more than seven days after opening.

Some types of mushrooms are so tasty and fragrant that it is simply impossible to resist them! The favorites include porcini mushroom, boletus, champignons, chanterelles and, of course, milk mushrooms! They are good in any form: boiled, fried, pickled. To surprise guests with a fragrant mushroom dish, you need to know how much to soak milk mushrooms. If you do everything right, then you can not avoid praise.

Not all mushrooms can be peeled, washed and cooked. This species needs preliminary preparation, because without it it cannot be consumed. A dish of unprepared mushrooms turns out to be bitter and tasteless, and all because of the sticky juice that they secrete.

How to soak milk mushrooms?

Be prepared to wait as this is a lengthy process. You need to fill them with water and set aside. Water should be replaced with clean water at least twice a day, because a lot of sticky juice is released. Thanks to these actions, unnecessary bitterness goes away. If you add a little salt or lemon juice, then the process will go faster.

Preparation of milk mushrooms

Pour all the mushrooms on a newspaper and carefully sort them out. Without regret, get rid of those touched by worms, as well as old and shriveled ones. Leave the most beautiful and elastic. Leaves, hay residue, dirt can be removed with a brush. Rinse thoroughly. Turn each mushroom upside down and fill with water. She must be cold.

You ask how much milk mushrooms soak. Two days is enough to get rid of the unpleasant aftertaste. This is provided that you do not forget to change the water every day to clean.

You can get rid of the bitter taste and with the help of salting. Just sprinkle the mushrooms with coarse salt. Only to extract the juice you need to press down on them with oppression.

How to cook milk mushrooms

fried

Clean the mushrooms, remove the legs. Put to cook for half an hour. The foam needs to be removed. Drain the water, fill it with fresh water and boil again for 20 minutes. Place the mushrooms in a colander to drain the water. After that, cut (in cubes or strips) and fry for about 10 minutes. Adding onions makes it even tastier. The finished dish has a spicy taste and spicy aroma. How much to soak milk mushrooms for this recipe? Due to the long boil, this is not required.

Pickled

Put coarsely chopped dill on the bottom of a glass jar, and then lay out the milk mushrooms, it is better to choose young ones for this. You can put more garlic or horseradish root. Add salt to the water (the amount is up to you) and pour this brine into a jar. Wait 5 days and the dish is ready!

With sour cream

Cut the pre-prepared mushrooms into strips and fry in butter until they are browned. Add sour cream, pepper, salt, cover with a lid. You can put spices in there too. Paprika, nutmeg go well with mushrooms. Simmer over low heat for no more than 10 minutes. When serving, crumble finely chopped dill on top.

If you know how much to soak milk mushrooms, and do it correctly, then you can create various culinary masterpieces with their help. Their excellent taste is worth the time and effort!

In this article, we will talk about how to properly prepare and pickle white milk mushrooms in several basic ways.

Juicy, fleshy and appetizing mushroom has long reigned in Russian forests, attracting mushroom pickers who flocked to it like bees to honey. The mushroom "rating" of these mushrooms went off scale, and every self-respecting housewife knew how to pickle milk mushrooms so that they were white, crispy and fragrant. The main thing is to properly salt white milk mushrooms at home so that you have delicious treats with mushrooms for the winter.

Milk mushrooms make an excellent snack for alcoholic drinks, they are added to salads, pies and okroshka; and the amount of protein contained in them saturates the body with this nutrient.

Preparation

White milk mushrooms are capricious mushrooms, so you will have to tinker a little with their preparation. Before cooking (for hot salting), milk mushrooms are soaked for 1-3 hours in cold, slightly salted water. Mushrooms that will be salted in a cold way must be soaked for three days, changing the water at least every 12 hours.

After soaking, rinse the milk mushrooms well under running water using a clean brush. Now you can start salting.

For hot salting, milk mushrooms are soaked for 1-3 hours, for cold - 3 days, for "dry" they are not soaked at all

Recipes

Milk mushrooms are traditionally salted in two ways: hot and cold. But the third one is also common - “dry”. Each of them has its own advantages and disadvantages: for example, if you salt white milk mushrooms in a hot way, it will not take much time, but the mushrooms will remain hard even after heat treatment, and the cold method will provide you with tasty and elastic mushrooms, but soaking them will take several days. Which way is better - choose for yourself. Photo and video recipes will help you with this.

hot way

Hot pickling of white mushrooms in jars is the simplest recipe that does not require much time, special effort and expensive ingredients. With such salting, mushrooms quickly get rid of unpleasant bitterness and retain their elastic texture.

Servings/Volume: 7-8 l

Ingredients:

• white milk mushrooms - 5 kg;
• rock salt (1.5-2 tablespoons per 1 liter of water);
• black pepper in peas - 1-2 tbsp. l.;
• allspice in peas - 10 pcs.;
• bay leaf - 2 pcs.;
• dry cloves - 4 pcs.;
• dill - to taste;
• garlic - 4 cloves;
• blackcurrant leaf - 4 pcs.

The cooking time of mushrooms depends not only on the variety, but also on the size and even the conditions in which the mushrooms grew. For mushrooms, this is an average of 20 minutes, but readiness is best determined not by time, but by the moment when the mushrooms begin to settle to the bottom of the pan (if they “drown”, then they are ready).

Cooking:

1. Dip the pre-soaked milk mushrooms in a large pot of water, where they should float freely (there should be at least twice as much water in the pan as mushrooms). It is advisable to boil a large number of milk mushrooms in portions, in several visits (after each serving, water must be poured out). Pour into the pan 1.5-2 tbsp. l. salt per 1 liter of water and leave to boil over medium heat for 15-30 minutes so that the salt dissolves and salts the mushrooms well. Stir gently from time to time.
2. Make a brine. Take another pot. For 1 liter of water, pour 2 tbsp. l. salt, add black and allspice, bay leaves, cloves and dill. Put the brine on a small fire.
3. 15-30 minutes passed, all milk mushrooms “drowned”. Drain the water from the boiled mushrooms through a colander, then transfer them to a saucepan with brine and boil for 30 minutes.
4. Peel the garlic. Large cloves can be cut in half.
5. At the end of half an hour, remove the pan with brine and milk mushrooms from the stove, add garlic, mix.
6. Put washed currant leaves on top of the mushrooms, cover the pan with a small lid and press it down with a not too heavy oppression so that the mushrooms are completely immersed in the brine. Place the makeshift tub in a cool, dark place. You can use ready-made milk mushrooms in a week.

Bon appetit!

cold way

Cold salting does not require heat treatment of mushrooms, but it will take a long time to wait for the finished delicacy. But the result in the form of cool and elastic milk mushrooms, pleasantly crunching on the teeth, compensates for all expectations!

Servings/Volume: 7-8 l

Ingredients:

• white milk mushrooms - 5 kg;
• rock salt - 250 g;
• garlic - 1 head;
• bay leaf - 5 pcs.;
• blackcurrant leaf - 5 pcs.;
• black pepper in peas - 1 tbsp. l.;
• horseradish, root - 1-2 pcs.;
• sugar - 1 tsp

Cooking:

1. Clean and rinse the milk mushrooms, then soak for 3 days, making sure to change the water twice a day.
2. At the end of the period, rinse thoroughly and salt the mushrooms again, pouring salt on the bottom of a clean enameled container. Put a layer of soaked mushrooms on top of the salt, cover them with a layer of salt and repeat the steps until the mushrooms run out. In the middle of the process, add a little sugar between the layers of mushrooms to stimulate the formation of lactic acid bacteria.
3. Cover the mushrooms with an inverted plate and lightly press down on it with a load (for example, a three-liter jar of water), leave the container in this form for a day. After that, milk mushrooms will release a large amount of juice and will be ready for the next stage of salting.
4. Cut garlic and horseradish into thin slices. Spread the prepared mushrooms in jars in moderately dense layers, layering them with pepper, horseradish, garlic, as well as bay and currant leaves.
5. Close the jars with lids - not airtight, so that the milk mushrooms are well salted and fermented. Put them in the refrigerator or cellar for a month. The temperature of the room where pickled mushrooms are stored should not exceed +5 ℃ - otherwise the milk mushrooms will turn sour. If the temperature is below zero, the mushrooms will freeze and lose a significant part of their excellent taste. The upper mushrooms should not come into contact with air - keep an eye on this and constantly add brine to them, otherwise mold will quickly cover them. If all the salting rules are followed, in a month you will have very tasty white milk mushrooms, which you can use both as an addition to dishes and as an independent snack.

Bon appetit!

Do not be lazy and perform additional "insurance" against botulism infection - pasteurization of filled cans (carried out immediately before their hermetic sealing).

Dry way

The third way of salting milk mushrooms is “dry”. Mushrooms are not only not soaked, but they are not even washed. They simply clean it of forest debris and earth and wipe it with a clean cloth.

Then they act as when salting in a cold way: they are placed in layers in a container, sprinkled with coarse salt (not iodized), oppression is established and kept in a cool place for 25-30 days. Milk mushrooms at the same time secrete juice and settle. If it happens in the place where you can still pick up mushrooms, they can be added to the container (enamelled pan) in portions, again sprinkled with salt. And then already shift the mushrooms into jars and put in the refrigerator.

Cooked in a "dry" way, milk mushrooms turn out to be very tasty, albeit spicy, "for an amateur." Before eating, such mushrooms are washed, cut into slices, mixed with chopped onion and garlic and seasoned with vegetable oil.

Store salted or pickled milk mushrooms for no longer than a year.

Video

We offer you to watch a video that tells about another recipe for salting white milk mushrooms:

Freelancer with diverse interests and hobbies. He likes to be close to nature, eat delicious food and philosophize about the eternal. She has been writing articles on a variety of topics for so long that she is already erudite in the most unexpected areas. He loves forests, flowering gardens, space and fried potatoes with smoked ribs. He doesn’t like to stand at the stove, but among his friends there are several professional chefs who always serve delicious food and share cool recipes. pathologically optimistic.

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How much to soak white milk mushrooms? This is of interest to many housewives. It turns out that white milk mushrooms were highly valued for their rare taste in ancient Rus'. Milk mushrooms are different, for example, white, black and even yellow. Professional lovers of walking through the forest with a basket appreciate them very much. In order to score on a good salting, you need to know the places.

Milk mushrooms are delicious and nutritious mushrooms, undeservedly ignored by many mushroom pickers.

When picking mushrooms, you need to be very careful. If you are not sure that you know a mushroom, then it is better to leave it in the forest. In addition, you need to collect milk mushrooms in places that are far from the roads. Otherwise, even an edible mushroom can be poisonous.

What are mushrooms?

Milk mushrooms owe their name to their appearance. They are massive, weighty and overweight. Many mushrooms belong to this family, for example, aspen, oak. But in terms of homemade preparations, only three types are popular: white, yellow and black.

Hats of black mushrooms can reach 30 cm.

White milk mushrooms have an almost flat hat, depressed in shape with edges bent down. The hat can be up to 50 cm in diameter, but most often mushrooms come across, the size of which does not exceed 20 cm. The color of this mushroom can be different: from light to rusty. The legs of white mushrooms are short, no more than 6 cm, their thickness is about 2 cm.

Yellow mushrooms have hats that adorn circles that are dark in color. They are slightly inferior in taste to whites. Most often, yellow milk mushrooms grow in birch groves.

The third type includes black milk mushrooms. They are real giants. Hats can reach 30 cm. These milk mushrooms have dense, fleshy dark brown flesh. When broken, the cap of this mushroom quickly changes its color and becomes brown.

According to their taste, these mushrooms belong to the fourth category. Before eating them, you need to soak for a long time. However, if the salting technology is observed, black milk mushrooms retain their taste and aroma for several years.

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What can be cooked from mushrooms?

In traditional Russian cuisine, you can find an incredible number of recipes for cooking mushrooms.

• salads;
• milk mushrooms in combination with poultry meat are considered a delicacy;
• various types of goulash;
• roast;
• soups;
• salted and pickled mushrooms.

Before cooking any dish, these mushrooms need to be prepared.

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How to soak milk mushrooms?

White milk mushrooms are soaked in clean water for at least a couple of hours.

Many housewives do not really like these gifts of nature. Too much to deal with them. Let's find out how much to soak white milk mushrooms? First you need to clean them. Fresh mushrooms are soaked in clean water for at least a couple of hours. This is necessary so that dirt and leaves can be easily cleaned.

Mushrooms are small. In order for them not to emerge, they are pressed down with oppression. It is very important that the mushrooms are completely in the water. To soak half a bucket of milk mushrooms, you need a bucket of clean water. After a couple of hours, the water is drained and cleaned. Regular water changes are necessary, otherwise the mushrooms will simply go bad.

In the process of cleaning, mushrooms are sorted out. Wormy and shriveled are thrown away. To clean the mushrooms, it is most convenient to use a knife with a small blade. Young mushrooms are easy to clean with a toothbrush. After the milk mushrooms are cleaned, they are soaked again.

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Is it necessary to soak mushrooms?

Today you can find recipes that do not involve soaking these mushrooms. However, the fact is that they contain milky juice, which has a bitter aftertaste. If the milk mushrooms are not properly soaked, then they will be bitter in salting. So, how much to soak white milk mushrooms? It all depends on the size of the mushrooms. The average soaking time is 3 to 5 days.

Salt and citric acid are added to the soaking water.

Before salting, milk mushrooms must be cleaned of earth, leaves and insects.

In order for all the mushrooms to be in solution, the container is closed with a lid and pressed with oppression.

Salt is added at the rate of one tablespoon per three liters of clean water.

The water is changed regularly. On the 3rd - 4th day, the milk mushrooms are washed and they start harvesting.

After that, they are taken out, washed and salted. Moreover, before salting, completely regardless of which recipe you choose, you need to soak them well. Now you can proceed to the next step.

Milk mushrooms are boiled for minutes, soaked in salted water for 1 hour. If mushrooms are boiled for harvesting, they are first soaked in salted water from 1 hour to 2 days. Soaking time depends on the method of further processing of mushrooms and the purpose of the product (salting, marinating, etc.).

Boil for minutes before frying.

How to cook milk mushrooms

1. Thoroughly clean the mushrooms under running water from adhering grass, leaves and dirt.
2. Soak milk mushrooms in salted water for 1 hour (for every liter of water - 2 tablespoons of salt).
3. Put a pot of fresh water on the fire, put the mushrooms and cook for 15 minutes over moderate heat.

How to salt mushrooms simply

Products
For every kilogram of mushrooms
Salt - 1.5 tablespoons
Bay leaf - 2 leaves
Black pepper - 5 pieces

Cooking salted mushrooms in a cold way
1. Keep milk mushrooms for 8-10 hours in ice water, put in an enamel pan, pouring 1-1.5 tsp each layer. salt, bay leaf and pepper.
2. Then put under oppression. For complete salting, leave for a week in the refrigerator - and you can lay out ready-made milk mushrooms in jars.

How to salt milk mushrooms (the hard way)

Products for pickling milk mushrooms
For every kilogram of mushrooms
Salt - 50 grams (2 tablespoons)
Currant leaves - 12 leaves
Cherry leaves - 6 leaves
Dill - 2 bunches
Bay leaf - 5 pieces
Oak leaves - 2 pieces
Cloves and cinnamon - a pinch each
Black peppercorns - 5 pieces
Garlic - 5 petals (by the way, garlic reduces the shelf life of salted mushrooms, it is still better to put them directly when serving ready-made salted mushrooms).

Cooking salted mushrooms in a hot way
1. Soak the milk mushrooms in ice water for a day, changing the water every 12 hours.
2. Boil milk mushrooms in an enamel bowl for 15 minutes over low heat, add a tablespoon of salt, cook for another hour. Cool down.
3. Pour a layer of salt, seasoning leaves, a bunch of dill on the bottom of the dishes (enamelled pan; ideally, a barrel made of oak, but in no case made of aspen and other resinous wood).
4. Put the mushrooms in equal layers, sprinkling with salt, pepper, garlic and seasoning sheets.
5. Pour in brine (half a cup per 1 kg of milk mushrooms). Put a clean cloth on top and oppression.
6. Keep in the refrigerator for 10-15 days - and you can lay out ready-made salted milk mushrooms in jars. Milk mushrooms can be stored all winter.

How to cook pickle with milk mushrooms

Products
Milk mushrooms (fresh or canned) - 400 grams
Onion - 2 heads
Tomato - 2 pieces
Pickled cucumber - 2 pieces
Olives (pitted) - 15-20 pieces
Parsley root - 15 grams
Butter - 2 tablespoons
Water or broth - 1.5 liters
Bay leaf - 2 pieces
Salt, hot pepper and black peas - to taste
Greens and lemon - for decoration

How to cook pickle with milk mushrooms
1. Thoroughly clean 400 grams of mushrooms under running water from adhering grass, leaves and dirt, and cut into pieces. If canned mushrooms are used to prepare the pickle, then they also need to be washed from the brine.
2. Peel 2 onions, 15 grams of parsley root and chop finely.
3. Heat the pan, melt a tablespoon of butter; fry the onion, mushrooms and parsley. In another frying pan, melt 1 tablespoon of butter and simmer 2 diced pickles.
4. Pour 1.5 liters of water or broth into a saucepan, boil, put the fried vegetables and mushrooms, and cook over moderate heat for 15 minutes.
5. Rinse 2 tomatoes, cut into slices and add to the soup along with 2 tablespoons of chopped olives.
6. Season the pickle with a few black peppercorns, add 2 bay leaves, salt and hot pepper to taste, and mix.
7. Boil the soup until done. Before serving, it is recommended to add greens and a slice of lemon to the plates.

Fkusnofakty

- On the surface of the mushrooms there is a lot of different rubbish, which is not so easy to clean off. You can make this process easier with a regular toothbrush. The villi are able to remove the smallest particles of foliage and dirt. You can also use a hard sponge for washing dishes. Rinse the mushrooms during cleaning only under running water.

The 2 most common types of mushrooms are black and white. Both of them are great for homemade preparations. Moreover, it is allowed to make pickles from both types of mushrooms at once.

- Before canning milk mushrooms must be soaked in order to remove bitterness from them as much as possible. Black milk mushrooms are soaked for a period of 12 to 24 hours, and white ones are left in water for up to 2 days. If both white and black milk mushrooms go into the harvest at once, they should be soaked for 2 days. During this time, it is advisable to change the water several times. You can make sure that there is no bitterness by tasting the mushrooms. To do this, it is enough to draw the very tip of the tongue along the surface of the mushroom.

For cooking soup and fried milk mushrooms soaking mushrooms is not necessary, because. bitterness acquires a bright taste only with a cold harvesting method.

When salting and pickling milk mushrooms should be laid with hats down. So the mushroom will better retain its shape when rammed, will not break, and will also retain its taste.

Calorie milk mushrooms - 18 kcal / 100 grams.

Sometimes during cooking, black milk mushrooms turn purple or greenish. Do not be afraid, this is a normal reaction for this type of mushroom.

You can go on a quiet hunt for mushrooms from August to September. They grow mainly in sunlit places in birch, as well as mixed deciduous forests - in these you can often find white milk mushrooms. Often they can be found in the thickets of young birches. Black mushrooms prefer to grow in sunny areas next to mosses.

Milk mushrooms are valued for their excellent taste, special aroma and beneficial properties. This mushroom is rich in ascorbic acid, vitamins B1 and B2, which have a beneficial effect in the treatment of various serious diseases.

Before frying, pre-soaked milk mushrooms must be boiled. 10 minutes is enough, then fry the mushrooms for 5-7 minutes over medium heat - When picking mushrooms, a mushroom can be confused with a milky one. However, double consumption can lead to stomach problems, nausea and vomiting. With the external similarity of mushrooms, the milky has a specific spicy smell. Particular attention should be paid to the mushroom cap - in a real young mushroom it is funnel-shaped, and its edges are wrapped inward.

With prolonged soaking, mushrooms can darken: this is mainly due to improper soaking. Wash mushrooms and soak in fresh water. So that the mushrooms do not darken, it is necessary to store the milk mushrooms under the load when soaking - so that all the mushrooms are immersed in water.

How to pickle milk mushrooms

What you need for pickling mushrooms
Milk mushrooms - strong fresh mushrooms
For marinade - for every liter of water: 2 tablespoons of salt, 1 tablespoon of sugar, 9% vinegar.
For every kilogram of mushrooms - 3 leaves of lavrushka, 5 leaves of currant, 2 cloves of garlic, 3 peppercorns.

Preparing mushrooms for pickling
1. Clean the milk mushrooms, rinse, put in a saucepan, pour water.
2. Boil milk mushrooms for 10 minutes after boiling water, removing the foam.

Marinade preparation
1. Prepare the marinade: put water on fire, salt, sweeten and add spices.
2. Put the mushrooms in the marinade, cook for another 15 minutes.

How to pickle milk mushrooms
1. Arrange milk mushrooms in jars, pour 2 teaspoons of vinegar into each liter jar.
2. Fill the jars with the remaining marinade.
3. Store pickled milk mushrooms in a cold place.
After a month, the milk mushrooms are completely marinated.