How to properly cook milk mushrooms - step-by-step recipe with photos

White milk mushrooms occupy a special place among other mushrooms growing in the middle zone. They are distinguished by their meaty structure and excellent taste. Cooked milk mushrooms in jars are considered almost a delicacy.

They can be prepared in different ways, and the most common is salting. However, it is worth knowing how to prepare milk mushrooms correctly so that the preparation does not have a bitter aftertaste, because despite its beneficial properties, this type tends to actively absorb harmful substances.

Recipe for cold pickling of milk mushrooms

Preparing mushrooms for the winter should be done in a wooden container. As a last resort, you can use a plastic tank. But you should refuse aluminum cookware - it tends to oxidize.

Number of servings: 101

Cooking time: 1 hour

Energy value

calorie content – 9.1 kcal;
proteins – 0.9 g;
fats – 0.4 g;
carbohydrates – 0.5 g.

Ingredients

milk mushrooms – 5 kg;
dill umbrellas – 10 pcs.;
garlic – 7 cloves;
horseradish leaf – 5 pcs.;
rock salt – 250 g.

Step-by-step preparation

Place part of the peeled garlic and washed and dried herbs into a fairly large enamel-coated pan. Pack the mushrooms tightly on top so that the caps “look” down, sprinkle each layer with a generous portion of salt and lay out the remaining ingredients. On average, the specified amount will yield about 5 layers.
Place a wooden circle or a plate of suitable diameter on top and place the weight on it. Leave it in this state for a couple of months in a cool place. If you are going to store milk mushrooms in jars, then sterilize them first. After 7 days, compact the mushrooms into containers, sealing them hermetically. In any case, the first tests can be done only after 60 days.

This is important : before you start directly pickling mushrooms, they must be cleared of debris and soaked in a basin for 10 hours. During this time, you need to change the liquid as often as possible so that it does not sour.

What to do with milk mushrooms after salting - Cottage, garden, vegetable garden, indoor plants

1 How to cold salt milk mushrooms at home so that they are crispy, aromatic, and tasty
2 Salted milk mushrooms according to simple recipes: how to properly prepare, pickle and preserve mushrooms 2.1 Cold pickling
2.2 Hot method
2.3 Pickling black milk mushrooms in a jar

3 How to salt milk mushrooms for the winter using cold and hot methods?

4 Attaching the film to the metal frame of the greenhouse - Cottage, garden, vegetable garden, indoor plants

5 Black and white milk mushrooms: what to do with mushrooms after picking, soaking and salting

Today in the section “Winter Preparations” there are recipes on how to pickle milk mushrooms.

This is a wonderful autumn mushroom, which makes a tasty, aromatic snack and is especially pleasant when the salted milk mushrooms turn out crispy.

You can salt them coldly, the so-called dry salting, or hot, using prepared brine; some recipes suggest boiling them first, but I prefer the old grandfather’s method.

These simple recipes will help you make real, crispy, very tasty mushrooms, use them and you won’t regret it

We cold pickle white milk mushrooms in a jar to make them crispy, aromatic, and tasty.

Salted milk mushrooms according to simple recipes: how to properly prepare, pickle and preserve mushrooms

Real (white) milk mushroom is one of the most delicious mushrooms; it belongs to the first category along with saffron milk cap, boletus and several other representatives of the mushroom kingdom. However, it is not the only one good at pickling: excellent salted milk mushrooms are also obtained from other varieties of the family: black, yellow, aspen milk mushrooms, as well as milk mushrooms (white and black).

There are cold and hot pickling of milk mushrooms, and you have to choose based on the availability of time and effort. The product made from white milk mushrooms in a cold way is truly delicious; it’s a classic. Cold-salted other members of the family are slightly less tasty.

But unlike the cold method, the results of which have to wait more than a month, with hot salting the appetizer is ready within a few days.

Before salting milk mushrooms, they must be cleaned very well. It is customary to sort through any mushrooms on the day they are collected. No matter how hard it may be after arriving from the forest with a harvest, the mushroom picker has no time to rest: he must immediately sit down behind the bulkhead: the cut mushrooms spoil very quickly. When harvesting in bulk, various lamellar mushrooms are even salted together, but if you have time, it is better to disassemble the prey and pickle the white milk mushrooms separately; you will get a wonderful delicacy.

By sorting through mushrooms, they are not only cleaned of debris adhering to them. Unlike dry mushrooms, real white milk mushrooms should also be cleaned of the fringe hanging from the cap . By pulling it with a knife, they remove part of the covering tissue along with the fringe. You don’t have to do this, but otherwise the finished product will contain unappetizing-looking fragments.

After sorting and cleaning, the mushrooms must be thoroughly washed. Do this with water at room temperature, preferably running water. If dirt is tightly stuck to them, you can first soak them in water for half an hour and continue washing later. Whether it is necessary to cut mushrooms before salting depends on the preferences of the owner and the size of the milk mushrooms. As a rule, large specimens are pre-cut into two or more parts. If the leg is long, it can be trimmed. It is, of course, also edible, but it is believed that a leg longer than 5 cm should not be left.

Next, you need to choose the container in which you are going to cook the salted milk mushrooms. The recipe for choosing dishes is simple - it should be an enamel, glass or wooden container of a suitable size. It must be washed very well and scalded with boiling water.

Cold pickling

For cold pickling, raw mushrooms are used. When deciding how to salt white milk mushrooms, preference should be given to this method: this is the only way to get the unique taste and aroma of a traditional Russian snack. Other milk mushrooms and milk mushrooms can be salted according to any recipe.

Real milk mushrooms are milk mushrooms, that is, they contain a large amount of white, milky, bitter juice. To remove it, milk mushrooms must be soaked in water. Its temperature should be close to room temperature, but the water must be changed frequently. It is advisable to let the mushrooms soak for at least a day, or preferably two or three, and during this time you need to drain the water 5-6 times and add fresh water. Then proceed as follows:

Weigh the mushrooms taken out of the water and measure out the salt at the rate of about 50 g per kilogram of mushrooms.
A little salt is poured onto the bottom of the prepared dishes, and spices are placed on top of it. Anything that suits the mushroom picker’s taste is used, but the classics are cherry and currant leaves, dill branches and, of course, horseradish leaves.
Next, lay the milk mushrooms (legs up), sprinkling each 5-7 cm layer of mushrooms with a layer of salt. Black pepper and bay leaf are added to some of the layers. It is recommended to put garlic in all mushrooms, but not all fans add it to real white milk mushrooms, for fear of interrupting the unique aroma.
The topmost layer of mushrooms is covered with the same leaves that were placed at the bottom of the container.
The entire resulting “pie” is covered with a circle of inert material. It would be great if you could find a wooden circle of the appropriate diameter; otherwise, you can pick up any plate (not metal!) or an enamel lid from any pan.
They put pressure on top: it can be a heavy stone (not a brick!) or just a jar or pan with water. The approximate weight of the oppression is about 3 kg per bucket of mushrooms.

If everything is done correctly, after a couple of days the milk mushrooms will settle as they release juice. If by this time the following ones have been collected, they can be added to the same container, doing everything in the same way. If there is not enough juice and some of the mushrooms do not float in the liquid, you just need to carefully add cold water. At the same time, the mushrooms should be placed in a cool place.

You will be able to eat cold-salted mushrooms in about 40 days. Ready-made salted milk mushrooms are stored in the refrigerator or cellar at a low positive temperature, always along with a sufficient amount of brine. You should not freeze them: this will not stop the mushrooms from being edible, but they will significantly lose their taste.

Hot way

If you don’t have time to wait, but you have collected a lot of mushrooms, you can pickle them hot. When deciding how to pickle real milk mushrooms, hot pickling is preferred only in the case of very large mushrooms; They try to pickle young, small mushrooms using the classic cold method. When hot salting, pre-soaking the mushrooms is not required: the milky juice is removed during the boiling process. The main steps in this method are as follows:

The sorted and washed milk mushrooms are placed in an enamel pan and filled with water so that they are completely covered with it.
Bring the contents of the pan to a boil and cook for half an hour.
Drain the water through a colander and rinse the mushrooms with cold water.
Allow the water to drain from the mushrooms. If there are only a few of them, directly in a colander; in case of large quantities, in a suspended gauze bag.
Boiled mushrooms are salted in the same way as raw ones: layered with salt and spices in a pan or jar, the salt consumption is the same: about 50 g per kilogram of raw mushrooms.

Source: https://rm-agro.com/chto-delat-s-gruzdyami-posle-zasolki/

Recipe for pickling milk mushrooms

In addition to salting, milk mushrooms can be pickled. The result is slightly tangy, crispy mushrooms that will become a favorite snack. Photos and videos of the recipe will help you prepare the product.

Number of servings: 100

Cooking time: 1 hour 20 minutes

Energy value

calorie content – 10.5 kcal;
proteins – 0.9 g;
fats – 0.4 g;
carbohydrates – 0.8 g.

Ingredients

white milk mushroom – 5 kg;
table vinegar (9%) – 100 ml;
granulated sugar – 2 tbsp;
table salt – 1 tbsp;
bay leaf – 5 pcs.;
allspice – 5 pcs.;
black pepper – 5 pcs.;
cloves – 4 pcs;
water – 1 l.

Step-by-step preparation

Remove forest debris from mushrooms, cut into pieces and soak for 8 hours. Boil for 20 minutes from the moment of boiling, skimming off the foam regularly. Then drain in a colander.
Prepare 1 liter of marinade by adding all the ingredients except vinegar. Boil the milk mushrooms again, reducing the time to 10 minutes while still in the marinade.
Then add vinegar. Introduce it in a thin stream to avoid active foam formation. Leave on the stove for another 12 minutes.
Place in jars, which have been pre-rinsed and baked. Seal tightly.

This is interesting : many people try to prepare dried mushrooms. They have a richer flavor and look great in a variety of dishes. However, if you are thinking about how to prepare dry milk mushrooms for the winter, we recommend using it exclusively for pickling or pickling. It is impossible to eat it dry - this is due to the presence of bitterness.

How to properly process milk mushrooms

So, let’s assume that you bought the milk mushrooms that you need. What to do with them next? We sort through, remove dirt, dry leaves, grass, wash and very carefully clean under running water, trying not to break it. If adhered specks are difficult to remove the first time, then do not be zealous and do not rub the cap of the milk mushroom with a brush, sponge, or scrape it with a knife. Soak the mushrooms in salted water and leave for an hour or two. No longer! Otherwise, the milk mushrooms will become watery and break easily. After the time has expired, drain the water and rinse them again. Note: this processing method only applies to “correct” milk mushrooms!

Recipe for pickling poplar milk mushrooms

Poplar, or aspen milkweed as it is also called, is not so often found in forests because it loves rather damp places. However, you can make a very tasty snack from it, supplementing it with vegetables.

Number of servings: 80

Cooking time: 1 hour 30 minutes

Energy value

calorie content – 12.1 kcal;
proteins – 0.7 g;
fats – 0.2 g;
carbohydrates – 1.8 g.

Ingredients

poplar milk mushrooms – 2 kg;
onions – 1 kg;
sunflower oil – 100 ml;
vinegar essence (70%) – 20 ml;
salt – 60 g;
tomatoes – 1 kg.

Step-by-step preparation

Leave the peeled mushrooms to soak for 5-7 hours. During this time, prepare the jars, which you will heat in the oven. With this method of sterilization, a number of conditions must be taken into account. Wet containers are placed on the neck, dried ones - vice versa. It is necessary to remove the jars only with dry oven mitts. For a volume of half a liter, 15 minutes is enough.
When the mushrooms are prepared, boil them in lightly salted water until they settle to the bottom of the dish.
At this time, prepare the tomatoes and onions. The first ones need to be peeled, scalded with boiling water, and then cut into pieces. Chop the onion into half rings. Fry everything in different pans.
Mix all the ingredients in a saucepan and simmer on the stove for ½ hour. Be sure to stir so the salad doesn't burn. Place in pasteurized jars and seal.

Tip : be sure to try the preparation - depending on the variety of tomato, it may be too sour. In this case, add a little sugar to taste.

Milk mushrooms for the winter are a successful preparation that will become your favorite. And if you want to add something new to the recipe, you can always do it, the main thing is to comply with the conditions described above. Good luck!

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How to distinguish white milk mushroom

There are mushrooms that look like white mushrooms. It can be distinguished by a number of characteristic features. How to learn to easily and accurately distinguish between “white milk mushrooms”? It is quite difficult to confuse a white (or real) breast with others; its cap always has a very shaggy (fluffy) edge, which completely gives it away. And in order to distinguish the remaining white milk mushrooms, you must first of all pay attention to the color tone of their plates. The aspen (poplar) milk mushroom has pinkish plates, the cap is often decorated with pink concentric circles, and its milky juice is white, abundant and pungent, and does not change its color.

If there is no pinkishness, then you need to check the rusty spots, which also occur on aspen (poplar) milk mushrooms or pepper milk mushrooms, and whether their flesh turns yellow at the break and cut. If it turns yellow, it means it is a felt milk mushroom (violin), moreover, its cap is sometimes covered with light white fluff, which is still not always possible to see. If the milky juice turns green when scraped, then the mushroom is parchment or bluish. If neither the pulp nor the milky juice changes color and the juice is not liquid, but thick, very viscous, then it is a pepper milk mushroom. And if there is no milky juice at all on the scrap, then it is a white load.

How to distinguish white milk mushroom.

It is worth paying attention to the place where milk mushrooms are collected. The white milk mushroom grows next to the birch and is found in deciduous or mixed forests with linden undergrowth, and with it the parchment milk mushroom and the bluish milk mushroom grow. Yellow milkweed grows near coniferous trees (spruce, fir), but sometimes (this is an exception) and next to deciduous trees (birch). The oak milk mushroom grows in forests with broad-leaved trees (oak, beech, hornbeam), and the pepper milk mushroom likes to settle next to it.

Aspen (poplar) milkweed always grows under aspens, willows, and poplars, preferring plantings along roads. White Podgruzdok can grow successfully not only in deciduous, but also in mixed forests with a predominance of aspen and poplar, but it grows especially well near wild forest apple and pear trees, or along the banks of large rivers on turf-sandy soil. Paying attention to the indicated signs, it will not be difficult to understand the white milk mushrooms.

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Chemical composition of white milk mushroom

In terms of the chemical composition of milk mushrooms, the presence of the following components can be noted:

Squirrels,
Fats,
Vitamins E, B, C, D, PP and A;
Polysaccharides;
Potassium, calcium, phosphorus;
Fiber, etc.

What to do to prevent soaked milk mushrooms from darkening in water?

It often happens that milk mushrooms darken when soaked, what should you do then?
This is the first question that arises for every housewife who has encountered this problem. It is worth saying that milk mushrooms, especially black ones, need to be soaked before salting or pickling. This process takes from 2 to 5 days. At the same time, the water in the mushrooms must be constantly changed: 3-4 times a day, and after each process the milk mushrooms should be washed. But what if the milk mushrooms soaked for pickling darken? If the milk mushrooms darken during soaking, do not worry too much and attach importance. Boiling mushrooms with vinegar or citric acid will return them to their light color. Therefore, if every cook knows how to soak milk mushrooms correctly, then there will be no darkening of the fruiting bodies or their blackness.

Tip: to prevent milk mushrooms from darkening in the water, they are pressed down with a weight. The entire time the mushrooms are soaking, they should be completely immersed in water. Darkened milk mushrooms are checked for hardness, and if they are very soft and fall apart in your hands, it is better to throw away such mushrooms.

Soaked milk mushrooms are cleaned directly in water, cutting off all areas damaged by worms, as well as removing overripe specimens. Large caps of fruiting bodies are cut into several parts. The main purpose of soaking is not just to remove bitterness, but to give the milk mushrooms elasticity. For example, white milk mushrooms are soaked for 2-3 days, while black milk mushrooms are soaked for 3-5 days.

The water is drained several times and refilled with new (cold) water so that the mushrooms do not sour. And of course, the basic rule is to press down the milk mushrooms in the water with a weight so that they do not come into contact with the air for a long time and do not darken. Each time you change the water, you need to evaluate the degree of elasticity of the fruiting bodies: perhaps it’s time to salt them.

Some housewives noticed that the milk mushrooms darkened during cooking, why did this happen? If the water is rarely changed during soaking the mushrooms, then the remaining bitterness may come out during boiling - this is what gives the milk mushrooms a dark color.

How should you cook milk mushrooms so as not to darken? Usually, when cooked, all fruiting bodies darken a little. But some experienced mushroom pickers advise boiling milk mushrooms whole in salted water, and only cutting them after boiling. You can also add garlic cloves, cut into several pieces, as well as dry mustard (1/2 tbsp per 2 liters of water) to the water with mushrooms.

How else can you boil milk mushrooms so that they don’t darken, and is there such an option? To reduce the oxidation process and reduce the risk of milk mushrooms darkening, add citric acid, vinegar, or lemon slices to boiling water. In addition, so that the mushrooms do not lose their color, they are boiled 3 times in salted and acidified water.

The soaked milk mushrooms are placed in an enamel pan, filled with cold water, and salted.
Add enough citric acid to make the water sour.
After 20-25 minutes, the water is drained, the mushrooms are washed and filled with new water. The second and third time, the mushrooms can be boiled without salt and citric acid for 10 minutes.
These milk mushrooms can be fried, added to soups, fish soup, potatoes and all kinds of salads.

It is worth saying that salting and marinating milk mushrooms requires culinary experts to have certain knowledge regarding cooking technology and storage conditions, which will help avoid their darkening.

If milk mushrooms have darkened, in most cases this is not a reason to panic - the process falls into the category of completely natural ones. However, it is interesting to know why mushrooms become dark, and what can be created in such a situation.

White milk mushrooms bring joy to fans of mushroom pulp not only with their taste, but also with their pleasant light color. However, during processing, a spontaneous problem often appears - the white milk mushrooms turn black or change color to dark blue and dark brown. You can come into contact with the fact that the product has darkened at any stage of preparation - during soaking, boiling and even during the salting process.

Seeing that the milk mushrooms have darkened, mushroom pickers who do not have much experience often get scared and think that they have collected false, inedible doubles. But in reality, darkening is considered a normal process and does not pose any danger.

The fresh pulp contains milky juice, which actually gives the mushrooms an unpleasant, bitter taste in their raw form. When the pulp is cut or broken, this juice enters the chemical. reacts with air and first of all acquires a yellow-gray color, and then completely blackens. If the mushroom caps turn black, this means that milk remains in their pulp, which has changed its color due to its interaction with oxygen and other environmental factors.

Mushroom caps turn black due to interaction with air

White milk mushrooms belong to the highest food category; in other words, they are considered one of the safest, most appetizing and healthy mushrooms. But it is still not recommended to take them raw - first of all, the collected fruiting bodies must be soaked in water. Moreover, soaking takes a very long time - from 1 to 3 days.

Soaking the mushroom pulp is necessary not only to remove supposed toxins, but also to prevent it from turning black. Long soaking allows you to remove the milky juice and preserve the pleasant white color of the pulp, and also remove the bitter aftertaste.

During the soaking process, the water must be constantly replaced with fresh water. Otherwise, the pulp will continue to come into contact with its milky juice and, therefore, will likely turn black and remain bitter.

If soaked milk mushrooms darken directly in the water mass, there may be several reasons:

The specimens collected in the wilderness of the forest spent a very long time without water in the air and had already begun to change their color.
When soaking, the water was not changed for a long time, which is why both the mushrooms and the liquid itself darkened.
There was too little water in the container with the mushroom caps, and they partially came into contact with the air.

To prevent mushroom caps from turning black, they must be soaked immediately

Also, a problem may arise if a container with soaked mushroom caps was placed in the light, and the influence of ultraviolet rays caused them to become darker even under water.

Sometimes you may notice that the light-colored caps have darkened not during the soaking process, but during boiling. Very often there is only one reason - there is not enough water in the pan to completely cover the fruiting bodies.

The milky juice, as a result of which the nasty situation with color change appears, permeates all the pulp. Based on this, even with prolonged soaking, it does not disappear completely and remains in the pulp in a minimal amount. If the fruiting bodies were boiled in a small saucepan and partially protruded above the water, then contact with air could result in the remains of the milky juice turning the flesh a dark color.

It is recommended to add much more water when boiling.

Another common cooking option for long-term storage is pickling. Sometimes the fruiting bodies are boiled in advance, sometimes they are just soaked and immediately placed in a jar, sprinkled well with salt and spices.

In both cases, you can come across the fact that the salted milk mushrooms turned blue in the banking structure just a couple of hours after salting. There are 2 reasons why milk mushrooms become dark in banking institutions:

The fruiting bodies were old and overripe. There is more milky juice and bitterness in mature caps, so during processing you can often come across the fact that they have become darker and remain not very pleasant to the taste.
There was not enough salt in the jar, and as a result, little brine came out; it could not completely cover the mushroom pulp. In such a case, we can say that the product has darkened due to contact with air.

If the fruiting bodies have darkened after salting, it is recommended to remove them from the jar and carry out the procedure in a new way, with fresh mushrooms or a huge amount of brine.

During the salting process, it is better not to spare salt.

It often happens that when fresh mushrooms are processed in a cold way, it is not the milk mushrooms in the jar structure that darken, but the brine itself in which they lie. The reasons remain the same - a change in color means that the fruiting bodies are overripe, or there is not enough salt in the jar to produce the required amount of brine.

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If the brine has darkened, then in a variety of cases this indicates a violation of the mushroom pickling technology. It is better to pour the salted liquid from the jar, thoroughly wash the mushroom caps and pickle them again, following all the rules, paying great attention to the volume of brine.

Darkened mushroom caps are still edible, but may not be as tasty.

The question is almost always relevant: is it possible to eat darkened mushroom pulp, or is it better to throw it away? The answer depends on the situation - in most cases the mushrooms remain edible, but sometimes they should actually be replaced:

It sometimes happens that the fruiting bodies darken even before processing, right in the basket on the way home or on the table, before they were immersed in water for soaking. In the first version this indicates overripeness, in the other it means that they were left in the air for a long time. Such milk mushrooms can be thrown away, even if they are too late to really spoil; it will not be easy to remove the bitterness from them and return the flesh to a light color.
If the fruiting bodies have already darkened in cold water, during boiling or during the pickling process, then it is not necessary to process them. In most cases, the mushrooms can still be restored to a shade of white and good flavor qualities.

In general, if milk mushrooms turn blue after salting, boiling or soaking, this does not mean they are unsuitable for food. Blackened caps may be less attractive and not as pleasant to taste, so it is recommended that measures be taken to return them to a light color.

Darkened milk mushrooms can be bleached

If the mushroom bodies have darkened, you can bleach them, but this will require some effort. It is easier to prevent the color from changing and take the trouble to ensure that the mushrooms do not darken at all.

Name:	Milk mushrooms
Type:	Edible

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

Initially, you need to choose fresh mushrooms: buy or collect. At the same time, you should immediately discard old milk mushrooms, inedible species and mushrooms with insects. You should not eat overgrown mushrooms, which most often beckon, as they are harmful to health. You can also separate the milk mushrooms by size, since the smallest mushrooms are the most delicious;
Next you need to clean the mushrooms. To ensure that there is no debris, dirt or other waste left on the mushrooms, you can clean them with a soft bristle brush or other available material. Mushrooms are best cleaned if they have been in water for at least an hour;
The next stage of preparation is soaking the milk mushrooms. In most cases, they are soaked in ordinary cold water with a small amount of salt. Moreover, the more often you change the water, the cleaner the mushrooms will be. Usually soaking lasts at least a day, preferably longer. If you don’t want to soak milk mushrooms for a long time, you can get rid of lactic acid through digestion. To boil down the bitterness, you will need to boil the milk mushrooms in very salty water for about 25 minutes at least 3 times. For cooking you need to take a lot of water, and after that the milk mushrooms are washed well. This method helps reduce the waiting time, but after cooking, the pickled milk mushrooms will no longer be crispy;
When the milk mushrooms are soaked, you need to rinse them thoroughly under the tap and you can start making preparations for the winter.

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As you know, there are many methods by which you can cook mushrooms. People try to can them, boil them, pickle them, and freeze them. The recipes for each method express the taste of the product in its own way.

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

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

Clean well under the tap, removing adhered grass, leaves, and dirt.
Leave for an hour immersed in salted water (2 large tablespoons of salt per liter of water).
Pour new water into the saucepan and place on the stove. Transfer the product. Cook the mushrooms on medium heat. How long to cook the product? Ready time is 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 laurel 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 with salt in layers and laying out spices.
Place the press on top and send it to a cool zone. Complete salting will occur in a week.

The prepared mushrooms can be transferred to jars.

Pickling

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

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

Preparing milk mushrooms for the marinating process.

Peel, wash, place in a saucepan, pour water. How long to cook to prepare for marinating? Cooking time is 10 minutes after the water boils. How to cook? Watch for foam and remove it.

Preparation of brine.

Put water on fire. Add salt, sugar, seasonings.
Transfer the product to the brine. How long to cook, when does the water boil? Cook for 15 minutes.

https://www.youtube.com/watch?v=3KpNfaou2xA

Marinating process:

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

The result is delicious marinated crispy mushrooms.

To freeze milk mushrooms, they must first be boiled, since the mushroom produces bitterness when raw. How long 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 put them in the freezer.

You can prepare various dishes from frozen milk mushrooms in winter.

When serving, sprinkle the dish with chopped herbs.

To cook canned milk 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 peel the mushrooms. Boil.
Puree the tomatoes in a blender. Then pass through a sieve to remove the seeds and skins.
Blend onions, peppers and garlic with a blender.
Combine all ingredients in a saucepan. Add salt and sugar to taste. Put it on gas. When it starts to thicken, you need to remove it from the stove.
Sterilize the container. Place garlic, dill, and peppercorns on the bottom. On top are mushrooms. Pour over the sauce.

As you know, there are many recipes with salted milk mushrooms that will not leave lovers of this product indifferent. However, it is important to prepare them correctly so that the taste of the food does not spoil later.

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

You can learn how to deliciously cook caviar from white milk mushrooms 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 skimming the foam from the surface.
Place in a colander and leave to drain.
Grind the mushrooms using a blender or meat grinder until smooth.
Pour half the oil into a deep, thick-walled saucepan and add the chopped mushrooms.
Simmer over low heat for 30 minutes, stirring constantly to prevent the mass from burning.
In a separate frying pan, heat the second part of the oil and add the diced onion and garlic.
Fry until golden and add to the milk mushrooms.
Season with salt, pepper, add tomato paste and mix thoroughly.
Continue to simmer over low heat for another 20 minutes and immediately place in sterilized dry jars.
Close with tight lids, let cool and put in the refrigerator.

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

We suggest using the recipe for preparing white milk mushrooms with step-by-step photos.

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

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

Peel the onion, garlic and carrots, chop, fry in oil until soft and grind through a meat grinder. Add to the mushrooms, add chopped parsley and dill, sweet paprika, mix. Simmer for 20 minutes, stirring constantly to avoid burning.

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

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

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

How can you prepare a delicious salad from white milk mushrooms, the recipe for which your guests will definitely ask you for? Use the step-by-step description provided and make sure you didn’t make this snack in vain.

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

Advice: if you buy milk mushrooms at the market, then do not take those presented in Figure 1, since these are loading mushrooms.

They look wonderful: snow-white, elastic, smell great, but in fact they are conditionally edible mushrooms. Please also note that there are no worms among them! Do you know why? Because they are very bitter. You will have to soak them for several days, and then cook them several times. You understand that after such “procedures” there will be nothing left of the aroma and crunch, as well as of the mushrooms themselves, except for their name.

Unlike the first ones, they have a light yellowish or milky cream cap, with the edges slightly curved inward. These milk mushrooms may not be so beautiful, but they are definitely edible. There is much less fuss with them, and in winter they will definitely not disappoint you or your guests. These marinated oyster mushrooms at home are no less tasty.

It all depends on how we prepare our mushrooms. It is unlikely that anyone in city apartments has oak barrels. This, of course, is the best option for cold pickling of mushrooms. But, if there is no such luxury, then enamel dishes (pan, bucket, etc.) or other container made of fireproof glass will do; it is also advisable to have a load in the form of a well-washed river stone-boulder.

Everything is extremely simple. We line the bottom of the container with herbs (no fresh, dry will do): leaves of cherries, currants, horseradish, dill, cloves of garlic, throw in a few grains of black pepper. Sprinkle with salt and place the milk mushrooms on this “pillow” with their caps down (layer of mushrooms 5-10 cm). We take about 50 grams of salt.

based on 1 kg. prepared mushrooms. Then again greens, salt, milk mushrooms, etc. all the way to the top. The last layer is the leaves, which we cover with clean gauze. We place a plate on it and a weight on top. Within 2 days, the milk mushrooms will definitely give juice and settle a little. We store the container with mushrooms in a cool place, but do not freeze(!).

Pickling

Wash and peel the mushrooms. Boil.
Puree the tomatoes in a blender. Then pass through a sieve to remove the seeds and skins.
Blend onions, peppers and garlic with a blender.
Combine all ingredients in a saucepan. Add salt and sugar to taste. Put it on gas. When it starts to thicken, you need to remove it from the stove.
Sterilize the container. Place garlic, dill, and peppercorns on the bottom. On top are mushrooms. Pour over the sauce.

A simple recipe for hot pickling milk mushrooms in jars for the winter

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

You can learn how to deliciously cook caviar from white milk mushrooms 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 skimming the foam from the surface.
Place in a colander and leave to drain.
Grind the mushrooms using a blender or meat grinder until smooth.
Pour half the oil into a deep, thick-walled saucepan and add the chopped mushrooms.
Simmer over low heat for 30 minutes, stirring constantly to prevent the mass from burning.
In a separate frying pan, heat the second part of the oil and add the diced onion and garlic.
Fry until golden and add to the milk mushrooms.
Season with salt, pepper, add tomato paste and mix thoroughly.
Continue to simmer over low heat for another 20 minutes and immediately place in sterilized dry jars.
Close with tight lids, let cool and put in the refrigerator.

After salting the white milk 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 - to taste;
Mayonnaise.

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

Ingredients:

fresh milk mushrooms – 0.5 kg;
garlic - a few cloves;
sunflower oil for frying;
parsley – 1 bunch;
salt to taste.

Cooking process:

To deliciously cook white fried milk mushrooms, take the time to thoroughly wash the products and free them from the stems. The fact is that the caps of milk mushrooms are much softer and more tender than the legs, so they need more time to cook. By the way, they can be carefully separated and frozen, and then used as a base for aromatic mushroom soup. Soak the milk mushrooms for two to three days and boil them twice in a row, changing the water.
How to fry white milk mushrooms? Very simple! The finished hats should be dried and then cut into strips. Then place them on the grill surface with heated sunflower oil, cover with a lid and simmer for about 10 minutes. The mushrooms should release juice, which should be fried or simply drained. Don't forget to stir the fried milk mushrooms so they don't burn.
Garlic should be peeled, rinsed under running water, and parsley should be carefully washed and dried. Chop the herbs and garlic, and then put them in a frying pan, season with salt and add a little vegetable oil. Fry the porcini mushrooms until golden brown, and then simply serve. Ready! This recipe for fried milk mushrooms is perfect for a holiday table or everyday diet.

Ingredients:

black milk mushrooms – 1 kg;
onions – 2 pcs.;
garlic - a few cloves;
sunflower oil;
sour cream;
salt to taste.

Black milk mushrooms also need careful pre-treatment. Fresh mushrooms should be peeled, washed and soaked for several days. Change the water periodically to prevent the mushrooms from souring. Then they will need to be brought to a boil in salted water and cooked for 10-20 minutes. Be sure to remove the foam.
You can fry black milk mushrooms only after you have boiled it twice. However, experienced mushroom pickers recommend doing this three times, adding salt at your discretion. If, after soaking, there are still a few unpleasant-tasting substances left in the mushrooms, cooking will finally get rid of them. You need to allocate 20-25 minutes for this so that it does not become bitter.

Boiled milk mushrooms are already completely ready to eat, but you will like them much more when fried. Chop the garlic and parsley, and cut the mushrooms into small pieces. Now you can put them in a saucepan with vegetable oil, fry on all sides until golden brown, and then sprinkle with herbs and garlic.

For a liter jar you will need:

400 g mushrooms;
1 tbsp. salt;
2 - 3 cloves of garlic;
a few black currant leaves.

1. Soak the milk mushrooms for two days, remembering to change the water every 3 to 4 hours. This is necessary so that all the bitterness goes away.

2. After this, cut each cap in half or into quarters. Place in a saucepan and fill with water. Place on the fire and bring to a boil.

3. Drain and rinse thoroughly several times. Pour 1 liter of water, add salt and currant leaves (you can omit them if you wish). Bring the contents back to a boil and cook for another 20 minutes.

4. Place chopped garlic on the bottom of the jar. To prevent it from bursting, warm up the jar a little: place a little marinade in there and wait 1 minute. Place the workpiece there and fill it with brine up to the neck.

5. Close the jar, let it cool and put it in a cool place. This could be a refrigerator or a cellar.

Mushrooms can be eaten 10 days after preparation. You and your friends will definitely like this dish! Serve with oven-baked potatoes.

If you have a question - “how to salt dry milk mushrooms?”, then this method is a real find. It differs from the first one in that it does not require pre-cooking. The taste of the product is rich and all dryness disappears.

To prepare, take:

1 kg of white milk mushrooms;
40 g salt;
1 bunch of dill;
1 bay leaf;
small horseradish root;
ground pepper (to taste);
5-6 cloves of garlic.

1. Place mushrooms cut into large pieces in a large container and press down with a plate or lid. Pour a large amount of water on top so that the plate disappears under water. Soak the mushrooms for 2 days, changing the water every 4-5 hours.

2. Chop the dill, horseradish, garlic, add salt, ground pepper and chopped bay leaf. Mix it all well.

3. Place a little green mixture on the bottom of the jar and place a layer of milk mushrooms on top. Alternate layers until the mushrooms are gone, periodically pressing down the contents with your hand or a potato masher. There is no need to seal the jar hermetically to prevent botulism from developing.

4. Put the jar in the refrigerator. The mushrooms will be salted there for 30 - 40 days.

Serve the appetizer with fresh onions and vegetable oil. This appetizer goes well with fried potatoes, for example.

Products:

10 kg of milk mushrooms;
450 - 600 g salt.

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1. Clean the mushrooms, remove any damaged parts and rinse with cold water. Let the water drain completely.

2. First pour salt into the bucket, one at a time, then lay out a layer of mushrooms, always with the caps down, in a layer of 5 - 6 centimeters. Sprinkle them with salt. And repeat this until you fill the entire bucket.

3. Sprinkle more salt on the last top layer, cover with a clean napkin and lay a wooden circle with medium-heavy pressure. Don't put it too heavy, it will break the caps.

After a few days, when the mushrooms have settled, add more caps. How much salt? Wait 1 - 2 months and you can try.

How do you salt aspen milk mushrooms? Maybe you have a special way? I would be glad if you share your recipes in the comments. I hope you liked my article and share it on social networks. See you again on my blog. Bye bye!

The abundance of mushroom dishes is one of the features of Russian national cuisine. In domestic cooking, mushrooms are used, which are not considered edible abroad. One of these original Russian delicacies is white milk mushrooms. These aromatic and very tasty mushrooms are traditionally pickled during the harvest season, and in winter they are served to themselves and guests as a snack. But not everyone knows that milk mushrooms can be fried, dried, pickled and used to make soup.

Before you start preparing dishes from white milk mushrooms, it is important to properly prepare the mushrooms, since their pulp contains a milky juice that has a rather unpleasant taste. In order to neutralize bitterness, two main methods are used - soaking and boiling in salted water.

Scrape the soaked mushrooms, removing any remaining dirt. Check to see if there are any limp specimens after soaking. If there are any, mercilessly get rid of them, because if they are salted they will become lethargic and tasteless. Only strong, elastic milk mushrooms should be used for pickling.

Sprinkle the bottom of a non-metallic (glass, plastic or enamel without chips) dish with salt, place a layer of selected milk mushrooms on top, repeat the sequence. For 1 kg of mushrooms you will need 40 g of salt (about 2 tbsp).

After all the mushrooms are in the bowl mixed with salt, put pressure on top. This could be a plate with a 3-liter jar filled with water. Leave in a cool, dark place, and after a week, put into jars. However, experienced mushroom pickers advise not to close the lids too tightly. If you have a cellar or a glassed-in balcony, it is better to leave the milk mushrooms in a large container under pressure, adding brine if necessary.

mushrooms intended for drying are not washed or soaked. More than you can get by, wipe the milk mushrooms with a slightly damp cloth. It is best to simply scrape the stem and cap with a knife to remove debris;
Use only strong and resilient specimens. Do not dry wormy specimens under any circumstances;
If the mushrooms are dried whole, they need to be sorted by size or cut into equal pieces so that the dehydration process occurs evenly.

In urban conditions, the most acceptable options for drying mushrooms are an oven and an electric dryer. When using the oven, place the mushrooms on a wire rack or parchment-lined baking sheet so that they do not touch each other. Set the temperature from 45 to 70 degrees. Ideally, the oven has an air convection function. If not, the door can be opened slightly to the width of your palm.

Milk mushrooms are ideal for pickling or pickling.
It is important to correctly calculate the required amount of salt. If the dry salting method is used, then take 40 g of salt per 1 kg of mushrooms. With the cold version of salting, 3.5-4.5% salt is taken for the total weight of milk mushrooms.
When using the cold pickling method, the mushrooms must be blanched (place in boiling water for 3-6 minutes, then rinse with plenty of cold water, cool, add salt). Thanks to this technique, souring will not occur and the unpleasant bitterness will go away.
For pickling, it is recommended to use barrels or tubs made of spruce.
Pickled mushrooms must be stored at a temperature of 0-4C.
Before serving, they are washed or soaked in clean water (cold).

Recipe for black milk mushrooms

Ingredients:

50 g dried black mushrooms,
250 g salted mushrooms,
1.5 kg cabbage,
500 g potatoes,
250 g beans,
125 g onions,
100 g tomato paste,
100 g butter,
50 g wheat flour,
salt, pepper, vinegar, crackers to taste.

Preparing a dish of black milk mushrooms according to this recipe begins by chopping the onion and frying until golden brown. Put tomato puree in it and fry some more. Add sauerkraut, pre-squeezed, dilute with mushroom broth, sprinkle with pepper, throw in a bay leaf and simmer.

Cut the peeled potatoes into very thin circles, so that they are translucent, and fry in oil until golden brown. Boil the beans in salted water and simmer separately.

Cut the salted mushrooms into thin slices, add salt and vinegar to taste, and fry in oil.

Then prepare tomato sauce. Pour mushroom broth into the tomato puree, add flour, fry a little, and the sauce is ready.

Place half of the stewed cabbage in a deep frying pan and carefully level it with a large knife; put beans on the cabbage, then potatoes, salted mushrooms, on them a very thin layer of pre-boiled and chopped dried mushrooms. Place the remaining cabbage on top. Pour the prepared sauce over the solyanka, sprinkle it with small crackers, and put in a few pieces of butter.

Place the frying pan with the hodgepodge in the oven and keep it until a golden brown crust appears.

What do milk mushrooms look like?

When going into the forest to pick mushrooms, it is important to know what the valuable product looks like, so as not to confuse it with inedible specimens and return from a quiet hunt with the desired prey.

The real white milk mushroom is considered the most delicious. Its milky-colored cap with velvety edges tucked underneath reaches a diameter of 20 cm, while having a hollow inside stem no higher than 10 cm.
No less nutritious and tasty are black milk mushrooms, which have dark green caps with visible ocher closer to the edge and an almost black center.
The yellow milk mushroom fully lives up to its name, having sunny-colored tucked caps on short legs.
Aspen milk mushrooms with white caps reaching a diameter of 30 cm have a light fruity smell.
Small oak milk mushrooms have cone-shaped caps, often irregular in shape and with a diameter of 5-12 cm.
All types of milk mushrooms are milky due to the milky juice they contain, secreted at the cut or at the point of break. In white and yellow milk mushrooms, the initially white juice turns yellow, in black milk mushrooms it turns brown, in oak milk mushrooms it turns brown, and in aspen milk mushrooms it remains unchanged.

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How to clean milk mushrooms?

Knowing how to clean and prepare milk mushrooms, providing a home-cooked meal with a tasty and healthy dish will not be difficult. Cleaning takes a lot of time, but you should not neglect this important stage of preparing mushrooms, even if the contamination is minimal.

The mushrooms are immersed in warm water for half an hour, after which they begin to clean.
Remove stuck leaves, dirt and mucus from the caps with a brush or washcloth, wash off all debris, particles of earth and sand.

How to soak milk mushrooms?

Proper soaking of mushrooms will not only help protect against the negative consequences associated with their consumption, but will also help to significantly improve the taste characteristics of the product without compromising the nutritional and beneficial properties, relieving milk mushrooms of their inherent bitterness.

Milk mushrooms can be soaked in clean or salted water, refreshing the medium every 3-4 hours.
Using warm liquid will speed up the soaking process.
After placing the mushrooms in the water, they are pressed with a weight so that all the fruiting bodies are completely immersed in the liquid.
How long to soak milk mushrooms depends on the type of mushroom, their degree of maturity and natural characteristics. It often takes a day for white milk mushrooms to get rid of the bitter taste. Other types are soaked for at least three days.

Milk mushrooms - recipes

For many, preparing milk mushrooms comes down to salting or marinating properly prepared mushroom mass. However, there are a lot of recipes for creating unique culinary compositions, where the product shows itself at its best, adding nutritional value, aroma to dishes and filling them with invaluable beneficial properties.

Milk mushrooms are incredibly tasty when fried. They can be prepared simply with the addition of onions or supplemented with potatoes, other vegetables, and sauce.
The first courses of milk mushrooms are no less tasty. By adding soaked fruits to soup or hodgepodge, you will be able to transform the characteristics of the dish for the better and fill it with new taste.
Good baked goods with milk mushrooms. Mushrooms can be boiled or fried with the addition of appropriate accompaniments.
You can traditionally prepare milk mushrooms for the winter by salting, marinating the product or preparing caviar from it.

How to fry milk mushrooms?

The following recommendations will help you figure out how to cook milk mushrooms by frying them in a frying pan. There is no way to do without proper processing of the base product: the mushrooms are soaked until the bitterness disappears. If desired, after frying is completed, you can add sour cream to the pan and simmer the dish with spices for 5 minutes.

milk mushrooms – 700 g;
onions – 2 pcs.;
salt, pepper, oil, spices.

The milk mushrooms are cleaned, soaked, chopped, boiled for 5 minutes, and allowed to drain.
Place the mushroom mass in heated oil, season and fry until the moisture evaporates.
Add onion, cook fried milk mushrooms for another 10 minutes.

Fried milk mushrooms with potatoes

Milk mushrooms, the recipe for which will be presented below, are a win-win culinary composition for decorating a nutritious home meal. In this case, fried mushrooms are complemented by golden-brown potatoes. Finely chopped dill and parsley added at the end of the joint simmering will add freshness to the taste.

milk mushrooms – 400 g;
potatoes – 750 g;
onions – 2 pcs.;
dill and parsley – 0.5 bunch each;
salt, pepper, oil, spices.

Clean, soak, cut and boil the milk mushrooms for 5-10 minutes.
Place the mushrooms in a frying pan heated with oil and fry until the moisture has evaporated and lightly browned.
In another container, fry the potatoes until almost done.
Combine potatoes with mushrooms, season, add onions and fry together for 10 minutes.
Throw in the greens, stir and turn off the stove.

Soup with milk mushrooms - recipe

Milk mushroom soup is cooked in a second broth in order to eliminate the possibility of bitterness in the dish. The taste will be milder if you add cream to the hot dish at the end of cooking. As a filling, it is allowed to use noodles, cereals and chopped fresh vegetables: zucchini, bell peppers, tomatoes.

milk mushrooms – 0.5 kg;
potatoes – 4 pcs.;
onions and carrots - 1 pc.;
cream – 200 ml;
garlic – 2 cloves;
water or broth - 2 l;
vermicelli – 1 handful;
salt, pepper, bay, butter, herbs.

The milk mushrooms are soaked in salted water, then boiled for 15 minutes, the water is drained.
Pour a portion of fresh water over the mushroom slices, add potato cubes, onions and carrots sautéed in oil.
Cook hot until the ingredients are soft.
Throw in vermicelli, chopped herbs and garlic, pour in cream, season the dish to taste and heat for another 5 minutes.

Milk caviar

Mushroom caviar from milk mushrooms is an excellent way to process substandard or overgrown mushrooms. If the fruits are ripe, then they should be soaked for a longer time and preferably in warm water. The taste of the snack can be refreshed by adding finely chopped or grated tomatoes or tomato paste to the composition when stewing.

milk mushrooms – 1 kg;
onions and carrots – 3 pcs.;
garlic – 2 cloves;
oil – 130 ml;
salt pepper.

Boil the soaked milk mushrooms for 40 minutes and grind in a meat grinder.
Add onions and carrots sautéed in oil, salt and pepper.
Simmer the mixture under the lid for 30 minutes, stir in the garlic.
After 5 minutes of simmering, the caviar is placed in jars and, after cooling, sent into the cold.

Pie with milk mushrooms and potatoes

A rosy and aromatic pie with milk mushrooms will be a spectacular addition to any feast. You can prepare it succinctly with mushrooms, frying the product with onions, or choosing a harmonious accompaniment for this filling. Mushroom mass goes perfectly with potatoes, but it can be replaced with other vegetables of your choice.

milk – 250 ml;
flour – 500-600 g;
egg – 1 pc.;
sugar – 50 g;
butter – 150 g;
fresh yeast – 25 g;
medium-sized salted milk mushrooms - 4-5 pcs.;
potatoes – 2-3 pcs.;
onions – 1.5 pcs.;
dried or fresh herbs - to taste;
salt pepper.

Melted butter (100 g) is mixed with milk, yeast, sugar, and salt.
Mix in the beaten egg and flour and knead the soft dough.
2/3 of the flour ball is distributed in the mold.
Boiled and cut into slices potatoes are placed on top.
Fry the onion with chopped milk mushrooms, season the mixture to taste, and spread over the potatoes.
Sprinkle the filling with herbs, grease with soft butter, and decorate the top of the pie with patterns from the remaining dough.
Bake the product for 20-30 minutes at 180 degrees.

Salted milk mushrooms - recipe

Next, how to prepare salted milk mushrooms so that you can serve the preparation as an independent snack, adding onions or garlic, or use it for preparing multi-ingredient dishes. In the latter case, the mushrooms are washed, removing excess salt, and, if necessary, soaked until the desired taste is obtained.

milk mushrooms – 2 kg;
salt – 100 g;
garlic – 2 cloves or to taste;
horseradish and cherry leaves.

Salting milk mushrooms begins with cleaning and soaking the mushrooms.
The fruiting bodies are placed in a pickling container, sprinkling the layers with salt, adding garlic and herbs.
After 2 days, you can supplement the contents with a new portion of mushrooms.
Place the workpiece in the cold for at least 1.5-2 months.

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Main types of milk mushrooms

The most famous species with excellent taste. The cap is fleshy, at first spread out and then pressed in the center, with curved fringed edges, reaching a diameter of 20 cm. The skin is milky or yellow in color, sometimes with reddish spots, slimy in rainy or foggy weather.

The leg is smooth, up to 6 cm high, with frequent creamy-white plates descending onto it. The pulp is tight, white, with acrid juice, turning yellow at the break. This is the best species for pickles, in which the fruiting bodies take on a light blue tint.

The cap is at first flat-rounded, with an elevation in the center, later concave, up to 30 cm in diameter, white, with reddish or purple streaks, slightly pubescent. The plates are dense, white with a pink tint, descending onto a dense stalk up to 8 cm high, which becomes narrower at the base. The pink tint of the plates is the main difference between this species and other laticifers.

The pulp is milky-white, with a fruity aroma; when crushed, it releases a caustic white liquid that does not darken in air.

A beautiful mushroom, with an appetizing golden cap up to 15 cm in diameter, concave in the center and fringed at the edges, slimy in the rain and glossy on a sunny day. The leg is strong, small, up to 5 cm tall, with a yellowish tint and patterned golden streaks or spots.

The often located plates are creamy and descend onto the stem. The pulp is juicy, a burning juice appears at the break, which then darkens. During collection and transportation, dark spots may appear at touch points.

The cap is spread out, then funnel-shaped with edges turned down, up to 12 cm in diameter. The skin is brown-orange, with a reddish tint, covered with brown spots. Yellowish plates descend on the stem of the same color.

The pulp is fleshy, creamy white, when broken it acquires a pink tint and releases a watery white liquid with a pungent taste and a slight mushroom odor. The mushroom is used for pickling and is considered conditionally edible.

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Another name for oak milk mushroom is oak milk cap. If you are interested in learning more about saffron milk caps, read the article “”.

This dark mushroom is very tasty in pickles, acquiring a wine-like, reddish hue. The cap is rounded-flat, later sunken, up to 20 cm in diameter, brownish-yellow with an olive tint or dark green, the surface may be covered with concentric circles. The edges are curved, slightly fringed. The skin is slimy, especially in rainy weather.

A greenish sticky stalk up to 8 cm high, tight and full, becoming hollow towards the base, the surface is covered with dents. In the upper part, thinned plates of a yellowish-olive color descend on it. The white flesh is fleshy, greyish when crushed, releasing a milky liquid that turns purple when exposed to air. The cap is often dirty, the surface is covered with soil particles and debris, and it has to be scraped off before cooking.

White cap is a tasty and aromatic type of russula, the cap is whitish-cream with brown streaks, up to 20 cm in diameter, rounded-convex and then concave. The plates are frequent, creamy-white, falling on a straight or slightly curved strong stem. The pulp is tight, creamy, with a subtle mushroom aroma and pungent taste.

The surface is usually covered with ingrown soil particles. In dry weather, dry fabrics can crack like parchment, which is why the padding gets its second name.

How to dry for the winter

IMPORTANT! Milk mushrooms belong to the lamellar mushrooms (like honey mushrooms, saffron milk caps, russula), and they are dried extremely rarely. With this method of processing, very little of the final product comes out. The bitterness characteristic of fresh milk mushrooms does not go away after drying, and when preparing dishes, mushrooms prepared in this way will have to be soaked for a long time.

You should adhere to the following rules:

mushrooms intended for drying are not washed or soaked. More than you can get by, wipe the milk mushrooms with a slightly damp cloth. It is best to simply scrape the stem and cap with a knife to remove debris;
Use only strong and resilient specimens. Do not dry wormy specimens under any circumstances;
If the mushrooms are dried whole, they need to be sorted by size or cut into equal pieces so that the dehydration process occurs evenly.

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During the process, the milk mushrooms should be stirred periodically. The time varies depending on the size of the fruiting bodies and the set temperature. Readiness is determined as follows: mushrooms should bend, but not break, be elastic and dense to the touch, but not moist.

Recipe for black milk mushrooms

Ingredients:

50 g dried black mushrooms,
250 g salted mushrooms,
1.5 kg cabbage,
500 g potatoes,
250 g beans,
125 g onions,
100 g tomato paste,
100 g butter,
50 g wheat flour,
salt, pepper, vinegar, crackers to taste.

Cut the peeled potatoes into very thin circles, so that they are translucent, and fry in oil until golden brown. Boil the beans in salted water and simmer separately.

Cut the salted mushrooms into thin slices, add salt and vinegar to taste, and fry in oil.

Then prepare tomato sauce. Pour mushroom broth into the tomato puree, add flour, fry a little, and the sauce is ready.

Place the frying pan with the hodgepodge in the oven and keep it until a golden brown crust appears.

Making salted milk mushroom salad: recipe with video

A salad of salted milk mushrooms according to the recipe presented to your attention will be able to conquer any connoisseur of mushroom appetizers. This dish will become an integral attribute for any holiday table.

300 g of salted milk mushrooms;
6 pcs. potatoes;
1 fresh cucumber;
2 carrots;
1 onion;
100 g canned green peas;
Mayonnaise - to taste;
1 bunch of dill.

Watch the video on how to properly prepare milk mushrooms to decorate the table with a delicious salad?

Rinse the salted milk mushrooms well in several waters, drain, place on a kitchen towel, and cut into pieces.
Wash potatoes and carrots thoroughly to remove contamination, place in boiling water and boil until tender.
Peel, cut into cubes, mushrooms into strips, cucumber and onion into small cubes.
Mix everything in a deep plate, season with mayonnaise and chopped herbs, add green peas, mix and place in a salad bowl to serve.