Fresh milk mushrooms cooking recipe. What dishes can be prepared from milk mushrooms? Load in egg filling

Milk mushrooms are considered one of the favorites for mushroom pickers. Many, having collected these mushrooms in the forest, prefer to salt or pickle. Cooking milk mushrooms in such ways will help to decorate any festive table with an amazingly tasty snack.

The technology for preparing mushrooms is not much different from the preparation of other types of mushrooms. However, there is still one caveat: mushrooms are milky, and to remove the bitter taste, they are soaked for several hours in cold water. During this time, the water needs to be changed 3-4 times in order to completely remove the pungent-peppery taste of mushrooms.

Cooking milk mushrooms at home implies their preliminary cleaning: all forest debris is removed from the hats and the legs are cut off. Then the mushrooms are thoroughly washed in plenty of water and then soaked. After that, boiling is carried out in salted water and further cooking as a preparation for the winter or as a dish for a hearty dinner for the whole family.

There are many recipes for cooking mushrooms, and this article presents options for winter preparations, for making soups, salads, and even a way to bake mushrooms in the oven. Use one or several of them - you will never regret that you spent time and effort on cooking such delicious mushrooms as milk mushrooms.

Hot salted milk mushrooms are a delicious snack option for any festive events. Thanks to the fleshy pulp and characteristic taste, the mushrooms are appetizing and aromatic, which cannot but please those who try them.

• 3 kg of mushrooms;
• 4 things. bay leaves;
• 10 cloves of garlic;
• 6 sprigs of dill;
• 10 pieces. black currant leaves;
• ½ horseradish root;
• 3 tbsp. l. salt.

Use a step-by-step description of how to cook milk mushrooms hot, which will ease your work.

1. Peel, wash and soak the mushrooms for 10 hours in cold water.
2. Cut off the tips of the legs and prepare a brine for boiling mushrooms: for 1 liter of water 2 tbsp. l. salt.
3. Bring the brine to a boil, put the prepared mushrooms in the water and cook for 30 minutes, while constantly removing the foam.
4. Select mushrooms in a colander, rinse well with running water and leave to drain.
5. Put a "pillow" of currant leaves and dill sprigs in glass jars on the bottom, pour a thin layer of salt.
6. Sprinkle each layer of mushrooms with salt, chopped garlic cubes, grated horseradish root.
7. Pour salt on the top layer of mushrooms, put bay leaves and 1 sprig of dill each.
8. Put oppression on top and cover with gauze so that no debris or insects get in.
9. After 2 days, take the mushrooms to the basement and leave for 30 days, after which the salted milk mushrooms can be served as a snack.

Pickling milk mushrooms with mustard seeds

In this version, the preparation of mushrooms by hot salting method involves the use of mustard seeds, which will make the appetizer more spicy.

• 2 kg of mushrooms;
• 3 tbsp. l. salt;
• 1 liter of water;
• 2 dill umbrellas;
• 2 tsp mustard seeds;
• 4 cloves of garlic;
• 6 peas of allspice;
• Horseradish leaves.

The recipe for the correct preparation of milk mushrooms in a hot way with mustard is described in stages.

The first step is to prepare the brine: 1 tbsp is laid out in the water. l. salt, horseradish leaves, mustard seeds, allspice.

The soaked milk mushrooms are laid out in boiling brine and cooked over low heat for 20 minutes.

They are reclined in a colander, left for a few minutes for excess liquid to drain.

They are laid out in prepared sterilized jars, sprinkled with salt and chopped garlic cloves, filled with brine.

Dill twigs are stacked on top in a criss-cross pattern so that the mushrooms do not have the opportunity to float.

Banks are closed with plastic lids and taken out into a cool room.

The mushrooms will be ready for consumption in 2 weeks.

Having at hand recipes for preparing milk mushrooms with a hot salting method, each hostess will be able to treat relatives and friends with a delicious snack.

The recipe for making crispy milk mushrooms by pickling

Pickled milk mushrooms are also popular as a snack in Russian cuisine. Cooking crispy milk mushrooms for the winter is a great option for a festive table.

• 3 kg of mushrooms;
• 2 tbsp. l. Sahara;
• 3 tbsp. l. salt;
• 9% vinegar;
• 7 peas each of allspice and black;
• 4 things. bay leaves;
• 3 carnations.

The recipe for making crispy milk mushrooms using the pickling method is described below.

1. Prepared and soaked milk mushrooms are boiled in boiling water for 20 minutes.
2. Water is drained, poured in new (enough water is taken to completely cover the mushrooms).
3. Salt, sugar, black and allspice, bay leaves and cloves are added.
4. Mushrooms are marinated for 20 minutes. over low heat, placed in sterilized jars.
5. Poured into each jar for 2 tbsp. l. vinegar (if a jar with a capacity of 1 liter).
6. Then the jars are poured to the very top with marinade and closed with tight nylon lids.
7. After cooling down, they are taken to the basement or onto the glazed balcony.

How to cook fresh milk mushrooms with garlic: a recipe with a video

How to cook fresh milk mushrooms with garlic by pickling? The classic cooking option has been known for a long time, because it was popular with our grandmothers.

Knowing how to properly cook milk mushrooms, namely, marinate them with garlic, you can make large stocks of snacks for the winter.

• 2 kg of mushrooms;
• 15 cloves of garlic;
• 1 liter of water;
• 10 leaves of black currant and cherry;
• 5 black peppercorns;
• 2 tbsp. l. vinegar 9%;
• 4 tbsp. l. salt;
• 2.5 tbsp. l. Sahara.

We suggest using a video of the step-by-step preparation of milk mushrooms, which will definitely help every novice cook.

1. Cut the soaked milk mushrooms into pieces, add water and let it boil.
2. Cook for 20 minutes, removing the foam from the surface and stirring the mushrooms with a wooden spatula.
3. Cook the marinade separately: add salt, sugar and all spices, except vinegar and garlic, to boiling water.
4. Let it boil, put the boiled mushrooms and cook over low heat for 15 minutes.
5. Pour in vinegar, stir and continue cooking for another 10 minutes.
6. Cover the bottom of sterilized jars with clean leaves, cover with chopped garlic cloves on top.
7. Put the mushrooms and pour the hot marinade all the way to the top.
8. Close with sterile lids, turn over, insulate and, after cooling, take to the cellar.

Fried instant milk mushrooms

Putting fried instant mushrooms on a frying pan from a can, you can immediately gather the whole family at the table, which will come to the indescribable aroma of forest mushrooms.

• 2 kg of soaked milk mushrooms;
• 1.5 tbsp. vegetable oil;
• Salt to taste.

We suggest the hostesses use a recipe for making milk mushrooms with a photo, which will explain step by step how to properly distribute their forces.

1. Pour the pre-soaked milk mushrooms with cold water and boil over medium heat for 15 minutes.
2. Use a slotted spoon in a colander, drain and cut into slices.
3. Preheat the pan without adding oil, add the chopped mushrooms and fry over high heat until the liquid evaporates completely.
4. Pour in the oil and continue to fry over low heat until the mushrooms are golden brown.
5. Salt the mushrooms to taste, stir and spoon into sterilized warm jars.
6. Press down with a spoon so that there are no voids, add oil from the pan and put the jars in hot water.
7. Sterilize for 40 minutes. over low heat, roll up, turn over and insulate on top until it cools completely.
8. Take to basement and store for no more than 6 months. at a temperature not exceeding + 10 ° С.

It is worth saying that fried mushrooms can be stored not only in the basement, but also in the freezer. To do this, put the cooled milk mushrooms in plastic bags, release the air and tie. Place in the freezer and store for up to 10 months.

Technology for preparing milk mushrooms for the winter

Another quick way to cook milk mushrooms for the winter is to fry them with onions in lard. Advice on preparing such a fragrant delicacy will help every housewife to diversify the everyday table in winter.

• 3 kg of soaked milk mushrooms;
• 1.5 kg of onions;
• ½ tsp. citric acid;
• Salt to taste;
• Lard - 500 g;
• 10 cloves of garlic.

The method of cooking mushrooms for the winter by frying is described in stages.

1. Put the soaked mushrooms in boiling water, add ½ tsp. citric acid and boil over medium heat for 15 minutes.
2. Put with a slotted spoon in a dry and hot frying pan, fry without adding lard for about 20 minutes to evaporate excess liquid.
3. Add lard to the mushrooms, fry over low heat for 30 minutes. In this case, the mushrooms should be stirred every few minutes so that they do not burn and are evenly fried.
4. Peel the onion, cut into half rings, add to the mushrooms and continue to fry for 20 minutes.
5. Season with salt to taste, sprinkle with small diced garlic and stir.
6. Arrange in sterilized jars, top up with lard and put in hot water.
7. Sterilize 1 liter jars for 40 minutes. over low heat.
8. Roll up, allow to cool at room temperature and take out to a dark, cool room, where the workpieces will be stored.

Dry milk mushroom soup recipe

The first dish of dry milk mushrooms turns out to be very tasty and aromatic, the recipe for which will help every novice culinary specialist to replenish his experience and more often delight loved ones with an amazing delicacy. Dried mushroom soup will create a unique atmosphere in the house, conducive to intimate conversations.

• 2 liters of water;
• 70 g dry mushrooms;
• 5 pieces. potatoes;
• 1 pc. carrots and onions;
• 2 tbsp. l. wheat flour;
• Vegetable and butter;
• Salt to taste;
• 3 black peppercorns;
• 2 pcs. bay leaves;
• Greens (any) - for decoration.

Cooking dry milk mushrooms as a flavorful soup is described step by step and will help you cope with the process.

1. Rinse dry mushrooms in cold water, soak for 3 hours, and then cover with boiling water for 60 minutes.
2. While the milk mushrooms are swelling, put in water for the soup and prepare the frying of vegetables.
3. Peel and wash the vegetables, chop: carrots on a coarse grater, potatoes with strips, onions into cubes.
4. In a small amount of vegetable oil, first fry the onion until soft, then add the grated carrots and fry until tender.
5. Enter 2 tbsp. l. butter, let it melt and add flour, which will thicken the soup and make it more satisfying.
6. Fry everything together with continuous stirring for 2-3 minutes, until the flour turns light brown.
7. Remove from heat, cover, and start eating potatoes and mushrooms.
8. Cut mushrooms into slices or cubes, add to boiling water for soup.
9. Cook over medium heat for 20 minutes, add the potatoes cut into strips, turn the heat to low and cook everything together until the potatoes are done.
10. Add frying, salt to taste, black peppercorns and bay leaves, mix.
11. Boil for 10 minutes, remove the bay leaves and discard, and add chopped herbs to your taste in the soup and turn off the heat immediately.
12. Let the soup stand on the stove for 10 minutes, and pour into portioned bowls, serve.

How to cook dry milk mushroom cream soup

A plate of fresh cream soup made from dry milk mushrooms will leave no one indifferent. Therefore, you can learn how to properly cook dry milk mushrooms in the first dish in order to please your loved ones by considering the recipe for mushroom soup.

• 100 g dry mushrooms;
• 5 potatoes;
• 3 cloves of garlic;
• 2 onion heads;
• 100 ml cream;
• 1 egg;
• 1 liter of broth (better than chicken);
• 2 tbsp. l. chopped green dill;
• Vegetable oil - for frying;
• Salt and ground black pepper to taste.

The recipe showing how to cook milk mushrooms is described for convenience in stages. By offering this type of cream soup to the household, you can even give an ordinary dinner a festive mood.

1. Soak dry mushrooms in cold water for 3-4 hours, then cut into pieces.
2. Fry in vegetable oil until golden brown, grind in a blender.
3. Bring the chicken stock to a boil and add the peeled and chopped potatoes.
4. Cook over low heat for 20 minutes, and in the meantime, peel the onion, chop and fry in vegetable oil for about 10 minutes, until golden brown.
5. Combine the finished potatoes with onions, mushrooms and chop with a blender until smooth.
6. Put chopped vegetables and mushrooms in broth, add crushed garlic cloves, salt to taste and black pepper, mix.
7. Let it boil for 5-7 minutes, beat the egg, add to the cream and beat a little again with a whisk.
8. Pour into soup, stir, bring to a boil and turn off heat without letting cream soup simmer.
9. When serving, add a small amount of chopped herbs to each plate for garnish.

Cooking salad from salted milk mushrooms: a recipe with a video

Salted mushroom mushroom salad according to the recipe presented to your attention will be able to conquer any connoisseur of mushroom snacks. Such a dish will become an essential attribute for any festive 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 greens.

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

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

How to cook raw milk mushrooms with cheese

There are many recipes that show how to cook raw milk mushrooms in the oven. So, the combination of milk mushrooms with cheese is perfect for a hearty dinner with your family.

• 1 kg of boiled milk mushrooms;
• 200 g of hard cheese;
• 3 onion heads;
• 4 cloves of garlic;
• 100 g butter;
• Salt;
• 100 ml mayonnaise.

How to properly cook milk mushrooms to make a delicious dish, we learn from the step-by-step description of the recipe.

1. Cut the mushrooms into slices, put in ½ part of the butter melted in a pan and fry until golden brown.
2. Put the mushrooms in a greased baking sheet, put a layer of onion cut into thin half rings on top.
3. Season with salt to taste, combine mayonnaise, melted butter and crushed garlic, beat a little with a whisk.
4. Grease the top layer and smooth with a spoon, pour a layer of grated cheese on top and place in a hot oven.

Salted milk mushrooms are a purely Slavic snack."Why?" - you ask. Because this mushroom is considered conditionally edible and is cooked only in our area.

It is completely safe for health, and useful substances, but has a bitter taste.

It is for this reason that milk mushrooms are not suitable for frying or soups, but ideal for pickling.

Especially if the end product is slightly crispy.

And to get rid of the unpleasant aftertaste and delight yourself the whole winter with a delicious everyday and festive snack, it is enough to soak the mushrooms and start pickling.

In this article, we have collected the best recipes on how to salt milk mushrooms at home and properly process mushrooms before cooking.

Cooking mushrooms for pickling

And the most important thing in cooking mushrooms is picking them.

In order not to cause irreparable harm to your health, remember that you need to collect milk mushrooms, as well as any other mushrooms, in and never eaten raw.

It is these foods that absorb the most poisons in the first place, so go away from highways and factories during the mushroom season.

Also stick to the following rules:

1. Before salting, carefully sort the mushrooms, discard the wormy and damaged ones. Rinse the rest thoroughly.
2. If dirt cannot be removed under running water, brush it off with a toothbrush.
3. To remove all harmful substances, immerse in a basin of cold water for two hours.
4. Next, cut into 3-4 pieces for salting. You can also salt only the caps, and use the legs to cook mushroom caviar.
5. Soak the mushrooms for three days, changing the water three times a day and rinsing each mushroom. For soaking, choose a deep dish, put a plate on top and put oppression. The mushrooms should be in liquid and not float to the surface.
6. In the process of soaking, the milk mushrooms will lose all the bitter juice and noticeably decrease in volume.
7. Use ceramic, wood, or glass dishes. You should not salt the milk mushrooms in metal and clay. The metal is oxidized and the clay absorbs all the aroma.

Before cooking, the mushrooms need to be washed and soaked

Method number 1. How to salt milk mushrooms at home in a cold way

This is the simplest recipe for pickling mushrooms, as it eliminates the need to prepare the brine.

You will need:

1. 1 kg of white mushrooms
2. 40 g salt
3. Bunch of dill
4. 2 bay leaves
5. 5 cloves of garlic
6. Horseradish root
7. Ground black pepper to taste

Cold cooking method

Step by step cooking:

1. At the first stage, we soak the mushrooms for three times, as indicated above, in order to remove all the bitterness from them.
2. Then grind dry bay leaf, garlic and horseradish in a deep bowl. We also send finely chopped dill there, pour salt and ground black pepper to taste.
3. We take a jar for pickling. At the bottom we spread a little mixture, pieces of mushrooms, again the pickling mixture and alternate layers until the end of the ingredients.
4. We tamp it with a wooden crush, close it with a plastic lid and send the jar to the refrigerator.
5. Salt the mushrooms for 30-40 days, after which you can taste them.
6. If the appetizer tastes too salty, the mushrooms can be washed with water.

Method number 2. How to salt milk mushrooms at home in a hot way

This way of salting is considered the safest, since when boiled, all natural bitterness, an unpleasant odor will go away from the mushrooms, and additional heat treatment will protect your health.

You will need:

1. 1 kg of white mushrooms
2. 60 g salt
3. 5 cloves of garlic
4. 10-12 peas of black pepper
5. 10-12 black currant leaves
6. 2-3 dill umbrellas

Milk mushrooms in brine

Step by step cooking:

1. We wash the mushrooms well, discard the damaged ones, cut them into 3-4 pieces and send them to a saucepan with water. Bring to a boil.
2. Cook over low heat for five minutes, periodically skimming off the foam.
3. Transfer to a colander, rinse with cold water. Let it drain and dry.
4. We tamp the mushrooms in layers in a jar, shifting with black peppercorns, currant leaves, chopped garlic cloves in halves and dill umbrellas.
5. Fill with mushroom broth.
6. Cool the appetizer, cover with plastic lids and store in a cool place. For complete salting, the milk mushrooms will need about a month and a half.

Advice: metal lids are not suitable for clogging lumps, since they have the property of actively oxidizing.

Method number 3. How to salt milk mushrooms at home - Altai recipe

In Altai, during the mushroom season, milk mushrooms are salted in wooden barrels of several kilograms - and this is the main difference of this method.

This type of mushroom usually grows in whole families - if you managed to find one such family, then several more are hiding nearby.

You will need:

1. 5 kg of fresh mushrooms
2. 200 g coarse salt
3. Large bunch of dill
4. Half a head of garlic
5. 10 g grated horseradish root
6. 5 bay leaves
7. 20 g allspice

Mushrooms cooked in a barrel

Step by step cooking:

1. At the first stage, we process the mushrooms in the traditional way: we clean, wash, soak for three days.
2. Thoroughly wash the barrel, scald with boiling water and dry.
3. We put prepared mushrooms in it, shifting each layer with spices: chopped dill and garlic, finely crushed bay leaves, grated horseradish root, allspice peas and generously season with salt.
4. We alternate until the end of the ingredients. Cover the top layer with gauze or a clean linen napkin. We put a heavy press on top - if this is not done, the milk mushrooms will not be allowed to juice.
5. In the process of salting, the milk mushrooms will noticeably decrease in volume. The mushrooms will be ready for food in 25 days.

Tip: it is strictly forbidden to use iodized salt for salting, otherwise the mushrooms will acquire a black tint.

Method number 4. How to salt milk mushrooms at home deliciously - the simplest step-by-step recipe

This method of pickling is suitable for those who simply adore mushrooms, but do not consider themselves a fan of spices. It contains only 2 components.

You will need:

1. 3 kg of mushrooms
2. 150-160 g coarse salt

The easiest recipe

Step by step cooking:

1. We soak the mushrooms for three days in an already known way.
2. Then we take glass or wooden dishes for salting and spread the milk mushrooms in layers, sprinkling each with plenty of salt.
3. We put a press on top and hold the workpiece under pressure for three days.
4. During this time, stir the milk mushrooms 4 times a day.
5. After that, we lay out the mushrooms in small, pre-sterilized jars, cork with nylon lids and store in a cool place - a cellar or refrigerator. They will be ready for use in a month and a half.

Method number 5. Salted mushrooms with onions

You will need:

1. 5 l of water
2. 5 kg of mushrooms
3. 1 kg of onions
4. 250 g coarse salt

With onion

Step by step cooking:

1. We soak the mushrooms for three days.
2. Prepare brine from water and 60 g of salt. Pour milk mushrooms with the resulting composition and leave for 12 hours. During this time, you need to rinse them twice with plain water, removing them from the brine and lowering them back.
3. We take out the milk mushrooms, while maintaining the brine - we still need it.
4. Peel the onion and chop it finely.
5. Mix the mushrooms with the remaining salt and onions.
6. We put all the components under the press, wait 2 days. We mix the composition every 7 hours, after which we put it in sterilized jars and tamp it well.
7. Fill with brine, seal with nylon caps, send it to the cold or cellar for 2 days, after which you can taste the milk mushrooms.

Method number 6. Cooking milk mushrooms in cabbage leaves

For an appetizer, we have prepared for you the most unusual way of pickling milk mushrooms.

You will need:

1. 25 cherry and currant leaves
2. 5 kg of mushrooms
3. 300 g coarse salt
4. Head of garlic
5. 2 bunches of dill
6. 12 cabbage leaves
7. 5 l of water

Milk mushrooms, salted with cabbage

Step by step cooking:

1. We prepare the mushrooms in the way indicated above - after soaking, mix 60 g of salt with five liters of water. We put oppression and wait 12 hours.
2. We take them out of the brine every 4 hours and rinse them with running water.
3. Cut the garlic into plates, chop the dill. We wash cabbage, currant and cherry leaves.
4. We put the mushrooms in sterilized jars, alternating them with a mixture of the remaining salt, garlic and other ingredients.
5. We close the finished milk mushrooms with nylon lids and insist for a month and a half, after which we proceed to tasting. Bon Appetit!

Advice: how to easily and quickly sterilize jars for winter preparations, read the article at the link.

Another interesting recipe for how to salt milk mushrooms at home for the winter, you will learn from this video:

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

Cook for minutes before frying.

How to cook milk mushrooms

You will need - milk mushrooms, salted water

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

How to salt milk mushrooms is simple

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

Cold cooking salted milk mushrooms
1. Keep the milk mushrooms in ice water for 8-10 hours, put in an enamel pan, pouring 1-1.5 tsp each layer. salt, bay leaf and pepper.
2. Then put under oppression. For full salting, leave in the refrigerator for a week - and ready-made milk mushrooms can be laid out in banks.

How to salt milk mushrooms (difficult way)

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

Hot preparation of salted milk mushrooms
1. Soak the milk mushrooms in ice water for 24 hours, changing the water every 12 hours.
2. Boil the milk mushrooms in an enamel bowl for 15 minutes over low heat, add a tablespoon of salt, cook for another hour. Cool down.
3. At the bottom of the dish (an enamel pot; ideally - a barrel of oak, but in no case from aspen or other resinous wood) pour a layer of salt, seasoning leaves, a bunch of dill.
4. Arrange the mushrooms in equal layers, sprinkle with salt, pepper, garlic and seasoning sheets.
5. Pour with brine (half a glass for 1 kg of mushrooms). Put a clean cloth on top and bend.
6. Keep in the refrigerator for 10-15 days - and ready-made salted milk mushrooms can be laid out in jars. Milk mushrooms can be stored all winter.

How to cook pickle with milk mushrooms

Products
Milk mushrooms (fresh or canned) - 400 grams
Bow - 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. Carefully clean 400 grams of milk mushrooms under running water from adhering grass, leaves and dirt, and cut into pieces. If canned mushrooms are used for the preparation of pickle, then they also need to be washed from the brine.
2. Peel 2 onions, 15 grams of parsley root and chop finely.
3. Preheat a frying pan, melt a tablespoon of butter; fry the onions, mushrooms and parsley. In another skillet, melt 1 tablespoon of butter and simmer 2 diced pickles.
4. Pour 1.5 liters of water or broth into a saucepan, boil, add the fried vegetables and mushrooms, and simmer for 15 minutes over moderate heat.
5. Rinse 2 tomatoes, cut into slices and add to 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. Cook the soup until tender. It is recommended to add herbs and a slice of lemon to the plates before serving.

Fusofacts

- There are a lot of different rubbish on the surface of the mushrooms, 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 scouring sponge. Rinse the mushrooms during cleaning only under running water.

The 2 most common types of milk mushrooms are black and white. Both 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 12 to 24 hours, and white milk mushrooms are left in water for up to 2 days. If both white and black milk mushrooms go into the workpiece 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 hold the very tip of the tongue along the surface of the weight.

For cooking soup and fried milk mushrooms it is not necessary to soak the mushrooms, because bitterness acquires a bright taste only with the cold preparation method.

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

The calorie content of the milk mushrooms is 18 kcal / 100 grams.

Sometimes during cooking, black milk mushrooms acquire a purple or greenish tint. Don't be scared, 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. They can often be found in thickets of young birches. Black milk mushrooms prefer to grow in sunny areas next to mosses.

Milk mushrooms are appreciated for their excellent taste, special aroma and useful 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. Enough 10 minutes, then fry the mushrooms for 5-7 minutes over medium heat - When picking mushrooms, the lump can be confused with the milkman. However, consuming a double can lead to stomach problems and cause nausea and vomiting. With the external similarity of mushrooms, the lactarius has a specific spicy smell. Particular attention should be paid to the mushroom cap - in a real young breast it is funnel-shaped, and its edges are wrapped inward.

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

How to pickle milk mushrooms

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

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

Cooking the marinade
1. Prepare the marinade: put water on the 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 the 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 cool place.
After a month, the milk mushrooms will be completely marinated.

Reading time - 7 minutes.

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

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

Varieties of mushrooms.

1. Aspen.
2. Yellow.
3. Oak.
4. Bluish.
5. The black.
6. Present.
7. Pepper.

The more famous gifts of the forest include:

• present;
• the black;
• yellow.

White forest product

White milk mushrooms have a flat or depressed cap with edges curled downwards, on which there is a fluffy fibrous fringe. The hat can remain damp even in dry conditions.

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

Before going into the forest for mushrooms, you need to know where the real milk mushrooms grow and in what period. They grow from July to October in birch and birch-pine forests. Families can often see them. White milk mushrooms like to hide under fallen leaves or needles.

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

Yellow product

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

The yellow mushroom can be found from early July to October in birch forests, rarely in spruce forests.

Black view

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

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

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

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

Product preparation methods

As you know, there are many methods by which you can cook mushrooms. They are taken to canning, boiling, salting, freezing. The recipes for each of the methods express the taste of the product in their own way.

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

How to boil milk mushrooms?

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

1. Clean well under the tap, removing adhering grass, leaves, dirt.
2. Leave for an hour immersed in salted water (2 large tablespoons of salt per liter of water).
3. Pour new water into a saucepan, send to the stove. Transfer product. Boil the mushrooms on a moderate heat. How much to cook the product? Ready time is about 15 minutes.

If boiled mushrooms are used for salting or pickling, then it will take more time to soak - from 1 to 2 days.

Salting process

For pickling 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?

1. Leave the product in cold water for 10 hours.
2. Transfer to a bowl, sprinkle with salt in layers, spreading the spices.
3. Put the press on top, send it to a cool area. Full salting will come in a week.

The made 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 spoonful of sugar, vinegar - for the marinade;
• 3 laurel leaves;
• 5 currant leaves;
• 2 cloves of garlic;
• 3 peppercorns.

Preparing milk mushrooms for the pickling process.

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

Brine preparation.

1. Put water on fire. Add salt, sugar, seasonings.
2. Transfer the product to the brine. How much to cook when the water boils? Cook for 15 minutes.

Pickling process:

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

The result is delicious pickled crispy mushrooms.

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

From frozen milk mushrooms in winter, you can prepare various dishes.

Snack with pickled mushrooms in sour cream sauce

For a recipe for salted milk mushrooms you will need:

• 500 grams of ready-made salted milk mushrooms;
• 2 onions;
• sour cream product;
• greens.

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

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

Salty product in tomato

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;
• spice.

Stages of cooking:

1. Wash, peel the mushrooms. Boil.
2. Kill the tomatoes with a blender. Then pass through a sieve in order to get rid of the seed and skin.
3. Blend the onion, pepper and garlic with a blender.
4. Combine all ingredients in a saucepan. Add salt and sugar to taste. Put it on gas. When it begins to thicken, you need to remove it from the stove.
5. Sterilize the container. Put garlic, dill, peppercorns on the bottom. Above - mushrooms. Pour over the sauce.

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

Hello my dear readers and subscribers! Just yesterday I was looking at family photos, and I remembered how my grandmother loved to cook fried milk mushrooms in sour cream, boiled in brine. So as not to taste bitter, soaked in salt water. I now get rid of the bitterness differently, without soaking. If I'm going to use it right away, then I boil it 2-3 times for 12 minutes, draining the water each time. But the result is worth it - look for the best filling for pies!

It is difficult to spoil a dish with mushrooms. They go well with potatoes and boiled rice, buckwheat and noodles, and become an excellent addition to meat dishes. And how delicious it is to bake in cream under a crispy cheese crust, fry with onions and garlic! Soups and cabbage soup are prepared with mushrooms, dumplings and snack pies, pancakes and pies are stuffed. Fried mushrooms can be prepared for the winter. A few mouth-watering jars will help diversify your daily menu, especially if your family loves such dishes.

All varieties of mushrooms are suitable for food - white, black and podgruzdki. You can be convinced of this right now by cooking according to any of the 3 recipes that I will describe in this collection.

Recipe for making white milk mushrooms with potatoes in sour cream

I suggest trying the classic combination with potatoes, which absolutely everyone likes. Be sure to wash the mushrooms thoroughly to free them of debris. Then cut a small piece and taste it on your tongue. If you don't feel bitterness, you can safely start cooking.

For the dish, take:

• 200 g of mushrooms;
• 500 g raw potatoes;
• 100 g cream or sour cream;
• vegetable oil for frying;
• salt, paprika, curry to taste.

How to cook deliciously:

1. Peel the potatoes, cut into small pieces and send to a saucepan with cold water. Bring to a boil and cook for about 15-20 minutes, just make sure that the pieces do not boil.

The cooking time may differ depending on the variety and "age" of the tubers.

2. Boil the milk mushrooms in a saucepan over medium heat for 30 minutes. Be sure to remove the foam to remove the bitterness. Then transfer to a sieve to drain the water.

3. Chop the boiled mushrooms and fry in vegetable oil. Add a pinch of curry and paprika as you fry, and remember to stir occasionally.

4. When the mushrooms acquire a beautiful golden hue, add boiled potatoes to the pan and stir. Cook until light golden brown appears on the potatoes.

5. Pour in the cream, salt and stir again. Let the dish sit on the stove for a few minutes and serve.

You must certainly eat hot - in a cooled form, the dish loses all its aroma. It turns out very nutritious and high-calorie, so you don't have to worry that your household will be hungry. Lunch or dinner will be great 🙂 I cook according to the same recipe.

Fried milk mushrooms for the winter - a recipe without sterilization

There is an opinion that mushrooms harvested for the winter are even tastier than fresh ones. During storage, they are finally freed from the bitter taste and are well saturated with spices. So if you were lucky on a "quiet hunt" and managed to collect a large number, why not prepare them for future use?

Grocery list:

• 1 kg of mushrooms;
• 2 onion heads;
• 3-4 cloves of garlic;
• spices and salt to taste;
• sunflower oil.

How to cook:

1. Place the carefully washed mushrooms in a saucepan, cover with cold water and cook for 20 minutes. In the process of cooking, be sure to remove the foam - all the bitterness will go away with it.

2. Drain the pan and rinse the mushrooms under running water. Cut them into strips and place in a separate container.

3. Chop the onions and garlic. Heat oil in a deep skillet and add vegetables to it. Fry for a few minutes, stirring occasionally.

4. When the onion becomes transparent, add the milk mushrooms, salt and sprinkle with spices.

Allspice, curry, paprika or dried ginger are the best additions to the dish.

5. Fry the food with the lid open until splashes appear. Then cover the pan and continue frying. Stir occasionally with a spatula, prying the contents well from the bottom. In general, the cooking process will take 30 minutes.

6. Cool mushrooms and place them in containers for long-term storage.

Since this blank must be stored in a freezer, sterilization is not performed. You can arrange mushrooms in launcher boxes, airtight plastic containers, and even plastic bags. When the milk mushrooms are completely cool, put the containers in the freezer.

In winter, the preheated workpiece can be eaten with pasta and cereals, fried in a pan with potatoes. And if you are going to cook or fried pies, use such milk mushrooms as a filling.

How to cook milk mushrooms with onions and sour cream at home?

Another win-win culinary combination is mushrooms and chicken. The delicate neutral chicken flavor is successfully set off by the rich mushroom flavor, creating the perfect combination. The finished dish is somewhat reminiscent of the julienne beloved by many - delicious and exquisite.

What to take for cooking:

• 1 chicken;
• 1 kg of boiled pods;
• 1 onion;
• 5 cloves of garlic;
• 200 g sour cream;
• 2 tsp lemon juice;
• vegetable oil;
• salt, pepper, herbs to taste.

How to fry:

1. Boil the mushrooms in salted water for 30 minutes. Chop into strips and fry in hot oil with the lid open over high heat. All the water should evaporate from the pods, the pulp should become dense, and the color should be ruddy.

2. Add chopped onions, lightly sauté and turn off the stove.

3. Remove the skin and meat from the chicken carcass. Cut the meat into slices and send to a stewpan with heated oil.

4. Fry until the meat is white and juiced.

5. When all the moisture has evaporated, put the garlic and ground pepper passed through a press into a saucepan. Stir and continue frying for 1 minute.

The dish can be served with any side dish or used on its own as an appetizer for strong drinks. The secret of this dish is in good roasting. The more blush their crust is, the tastier the loadings will be, and the more pleasant their structure will be. And sour cream will add tenderness and "creaminess" to the improvised julienne.

Have you ever had to collect and prepare milk mushrooms? Write to me about your mushroom experience in the comments and don't forget to share this entry with your friends. That's all. I won't say goodbye to you for a long time - a new culinary selection is coming soon. Bye Bye!