Milk mushrooms fresh cooking recipe. What dishes can be prepared from mushrooms? Georgia in egg filling

Mushroom mushrooms are considered one of the favorites for mushroom pickers. Many, having collected these mushrooms in the forest, prefer to pickle or pickle. Cooking milk mushrooms in such ways will help decorate any festive table amazingly delicious 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 lactic, and in order 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 hot and peppery taste of mushrooms.

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

There are many recipes for mushroom 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 more of them - you will never regret that you spent time and effort preparing delicious mushrooms like milk mushrooms.

Hot-cooked mushrooms in the salting way are a delicious snack option for any festive events. Thanks to the fleshy pulp and characteristic flavor, the mushrooms are appetizing and fragrant, 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 art. l. salt.

Use the step-by-step description of cooking milk mushrooms in a hot way, which will facilitate 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. Let the brine boil, put the prepared mushrooms into the water and cook for 30 minutes, while constantly removing the foam.
4. Select mushrooms in a colander, rinse well running water and leave to drain.
5. IN glass jars put a “pillow” of currant leaves and dill sprigs 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.
8. Put oppression on top and cover with gauze so that debris or insects do not get in.
9. After 2 days, take the mushrooms to the basement and leave for 30 days, after which salted milk mushrooms can be served as a snack.

Salting milk mushrooms with mustard seeds

In this option, cooking mushrooms using hot pickling method involves the use of mustard seeds, which will make the appetizer more savory.

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

Recipe proper cooking Hot mushrooms with mustard are 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.

Soaked mushrooms are laid out in boiling brine and simmered for 20 minutes.

Lean back in a colander, leave for a few minutes to drain excess liquid.

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

Dill sprigs are laid on top crosswise so that the mushrooms do not have the opportunity to float.

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

Mushrooms will be ready to use in 2 weeks.

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

Recipe for making crispy mushrooms using the pickling method

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

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

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

1. Pre-prepared and soaked milk mushrooms are boiled in boiling water for 20 minutes.
2. The water is drained, filled with new water (so much 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, laid out in sterilized jars.
5. Pours into each jar 2 tbsp. l. vinegar (if a jar with a capacity of 1 liter).
6. Then the jars are topped up to the very top with marinade and closed with tight nylon lids.
7. After cooling, they are taken out to the basement or to the glazed balcony.

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

How to cook fresh 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, pickle them with garlic, you can make large supplies of snacks for the winter.

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

We suggest using the video step by step cooking 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. Separately, boil the marinade: pour salt, sugar and all spices into boiling water, except for vinegar and garlic.
4. Let it boil, put the boiled mushrooms and cook over low heat for 15 minutes.
5. Pour in the vinegar, stir and continue to cook for another 10 minutes.
6. Cover the bottom of the sterilized jars with clean leaves, cover with chopped garlic cloves on top.
7. Put the mushrooms and pour hot marinade to the very top.
8. Close with sterile lids, turn over, insulate and, after cooling, take out to the cellar.

Fried milk mushrooms

Putting fried milk mushrooms in a pan from a jar fast food, 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 st. vegetable oil;
• Salt - to taste.

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

1. Pour pre-soaked milk mushrooms cold water and boil over medium heat for 15 minutes.
2. Catch with a slotted spoon in a colander, let drain and cut into pieces.
3. Preheat the pan without pouring oil, add chopped mushrooms and fry over high heat until the liquid has completely evaporated.
4. Pour in the oil and continue to fry over low heat until the mushrooms turn golden.
5. Salt the mushrooms to taste, mix and spoon into sterilized warm jars.
6. Press down with a spoon so that there are no voids, add oil from the pan and place the jars in hot water.
7. Sterilize 40 min. over low heat, roll up, turn over and insulate from above until completely cooled.
8. Take it to the basement and store 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 up to 10 months.

Technology for preparing milk mushrooms for the winter

Another fast way cooking milk mushrooms for the winter consists in frying them with onions in lard. Advice on preparing such a fragrant delicacy will help every housewife to diversify the everyday table in the winter.

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

The method of preparing 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 20 minutes, so that excess liquid evaporates.
3. Add lard to the mushrooms, fry over low heat for 30 minutes. At the same time, you should stir the mushrooms 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. Salt to taste, sprinkle with chopped garlic and mix well.
6. Arrange in sterilized jars, top up with lard and put in hot water.
7. Sterilize jars with a capacity of 1 liter for 40 minutes. on low fire.
8. Roll up, let cool at room temperature and take out to a dark, cool room, where the blanks will be stored.

Dry mushroom soup recipe

The first dish of dry mushrooms turns out to be very tasty and fragrant, the recipe for which will help every novice cook to replenish his experience and more often delight loved ones with an amazing delicacy. Soup from dried mushrooms will create a unique atmosphere in the house, conducive to intimate conversations.

• 2 liters of water;
• 70 g of dry milk 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.

The preparation of dry mushrooms as a fragrant 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 pour boiling water for 60 minutes.
2. While the milk mushrooms swell, put the water for the soup and prepare the roasted vegetables.
3. Peel and wash the vegetables, chop: carrots on a coarse grater, potatoes in strips, onions in cubes.
4. In a small amount of vegetable oil, first fry the onion until soft, then add the grated carrots and fry until it is cooked.
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 becomes light brown.
7. Remove from the stove, cover with a lid and start eating potatoes and mushrooms.
8. Mushrooms cut into slices or cubes, pour into boiling water for soup.
9. Cook over medium heat for 20 minutes, add the potatoes cut into strips, reduce the heat to a minimum and cook everything together until the potatoes are ready.
10. Add the roast, 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 the soup to your liking and immediately turn off the heat.
12. Let the soup stand on the stove for 10 minutes, and pour into portioned plates, serve.

How to cook cream soup from dried mushrooms

A plate of fresh creamy soup made from dry mushrooms will not leave anyone indifferent. Therefore, you can find out how to cook dry milk mushrooms in the first course in order to please your loved ones by considering the recipe for mushroom soup.

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

A recipe showing how to cook milk mushrooms is described step by step for convenience. By offering this version 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 broth 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 the chopped vegetables and mushrooms into the 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 again with a whisk.
8. Pour into the soup, stir, bring to a boil and turn off the heat, not allowing the cream soup to boil.
9. When serving, pour a small amount of chopped greens into each plate for decoration.

Salad from salted mushrooms: recipe with video

A salad of salted mushrooms 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 holiday table.

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

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

1. Rinse salted milk mushrooms well in several waters, let drain, put on a kitchen towel, and cut into pieces.
2. Rinse potatoes and carrots thoroughly from contamination, put in boiling water and boil until tender.
3. Peel, cut into cubes, mushrooms into strips, cucumber and onion into small cubes.
4. Mix everything in a deep bowl, season with mayonnaise and chopped herbs, add green pea, 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 the family.

• 1 kg of boiled 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 it tasty dish, learn from step by step description prescription.

1. Mushrooms cut 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. Salt to taste, combine mayonnaise, melted butter and crushed garlic, beat a little with a whisk.
4. Lubricate 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 prepared only in our area.

It is completely safe for health, and nutrients, but has a bitter aftertaste.

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

Especially if the final product is slightly crispy.

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

This article has collected best recipes how to salt milk mushrooms at home and properly process mushrooms before cooking.

Preparing mushrooms for pickling

And the most important thing in cooking mushrooms is their collection.

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 eat it raw.

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

Also adhere to the following rules:

1. Before salting, carefully sort the mushrooms, discard the wormy and damaged ones. Rinse the rest properly.
2. If dirt is not removed under running water, clean it with a toothbrush.
3. To bring everything out harmful substances, lower for two hours in a basin of cold water.
4. Next, for salting, cut into 3-4 parts. You can also salt only the caps, and use the legs to prepare mushroom caviar.
5. Soak the mushrooms for three days, while 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. Mushrooms should be in liquid, not floating on the surface.
6. In the process of soaking milk mushrooms will lose all the bitter juice and noticeably decrease in volume.
7. Use ceramic, wooden or glassware. Salt milk mushrooms in metal and clay should not be. The metal oxidizes, and the clay absorbs all the flavor.

Rinse and soak the mushrooms before cooking.

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

This is the easiest mushroom pickling recipe since it eliminates the need for a brine.

You will need:

1. 1 kg of white mushrooms
2. 40 g salt
3. bunch of dill
4. 2 bay leaves
5. 5 garlic cloves
6. horseradish root
7. Black ground pepper to taste

cold way cooking

Step by step preparation:

1. At the first stage, we soak the mushrooms for three for, as indicated above, in order to remove all the bitterness from them.
2. Next, in a deep bowl, grind the dry Bay leaf, garlic and horseradish. We also send finely chopped dill there, pour salt and ground black pepper to taste.
3. We take a jar for salting. Put a little mixture on the bottom, pieces of mushrooms, pickling mixture again and alternate layers until the end of the ingredients.
4. We tamp with a wooden pusher, close with a plastic lid and send the jar to the refrigerator.
5. We salt the mushrooms for 30-40 days, after which they can be tasted.
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 will go away from the mushrooms, bad smell, and additional heat treatment will protect your health.

You will need:

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

Milk mushrooms in brine

Step by step preparation:

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

Tip: metal lids are not suitable for clogging milk mushrooms, because they tend to actively oxidize.

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 several kilograms - and this is the main difference of this method.

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

You will need:

1. 5 kg fresh mushrooms
2. 200 g coarse salt
3. Large bunch of dill
4. Half 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 preparation:

1. At the first stage, we process 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 chopped bay leaves, grated horseradish root, allspice peas and generously season with salt.
4. Alternate until the end of the ingredients. We 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 let the juice out.
5. In the process of salting, milk mushrooms will noticeably decrease in volume. Mushrooms will be ready to eat in 25 days.

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

Method number 4. How to salt milk mushrooms at home is delicious - the easiest step-by-step recipe

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

You will need:

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

The easiest recipe

Step by step preparation:

1. Mushrooms are soaked for three days in a known way.
2. Then we take glass or wooden dishes for salting and lay out the milk mushrooms in layers, each sprinkled with plenty of salt.
3. We put a press on top and hold the workpiece under pressure for three days.
4. During this time, mix 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 liters of water
2. 5 kg mushrooms
3. 1 kg onion
4. 250 g coarse salt

With onion

Step by step preparation:

1. Mushrooms are soaked for three days.
2. We prepare a 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, taking them out of the brine and lowering them back.
3. We take out the milk mushrooms, while preserving the brine - we still need it.
4. Peel the onion and finely chop it.
5. Mix the mushrooms with the remaining salt and onion.
6. We put all the components under the press, we wait 2 days. We mix the composition every 7 hours, after which we lay it out in sterilized jars and tamp it well.
7. Fill with brine, cork with nylon lids, send to the cold or cellar for 2 days, after which you can try milk mushrooms.

Method number 6. Cooking milk mushrooms in cabbage leaves

For a snack they prepared for you the most unusual way salting mushrooms.

You will need:

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

Salted mushrooms with cabbage

Step by step preparation:

1. Mushrooms are prepared in the manner indicated above - after soaking, mix 60 g of salt with five liters of water. We put oppression and wait 12 hours.
2. Every 4 hours we take them out of the brine and rinse with running water.
3. Cut the garlic into slices, chop the dill. My 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 the tasting. Bon appetit!

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

Another interesting recipe 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 first soaked in salted water from 1 hour to 2 days. Soaking time depends on the method of further processing of mushrooms and the purpose of the product (salting, marinating, etc.).

Boil for minutes before frying.

How to cook milk mushrooms

You will need - milk mushrooms, salted water

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

How to salt mushrooms simply

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

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

How to salt milk mushrooms (the hard way)

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

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

How to cook pickle with milk mushrooms

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

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

Fkusnofakty

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

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

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

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

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

Calorie milk mushrooms - 18 kcal / 100 grams.

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

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

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

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

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

How to pickle milk mushrooms

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

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

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

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

Reading time - 7 min.

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

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

Varieties of mushrooms.

1. Aspen.
2. Yellow.
3. Oak.
4. Blue.
5. Black.
6. Real.
7. Pepper.

The more famous gifts of the forest include:

• real;
• black;
• yellow.

white forest product

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

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

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

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

yellow product

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

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

black look

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

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

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

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

Product preparation methods

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

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

How to boil milk mushrooms?

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

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

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

salting process

To pickle mushrooms you will need:

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

How to cook milk mushrooms using the cold method?

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

Made mushrooms can be transferred to jars.

Pickling

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

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

We prepare milk mushrooms for the pickling process.

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

Brine preparation.

1. Put water on fire. Throw in salt, sugar, spices.
2. Transfer the product to the brine. How much to cook when the water boils? Cook 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 mushrooms in a cool place.
4. The time of full readiness will come in a month.

The result is delicious marinated crunchy mushrooms.

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

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

Appetizer with pickled mushrooms in sour cream sauce

For a recipe for salted mushrooms, you will need:

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

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

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

Salted product in tomato

To cook canned mushrooms in tomato sauce you will need:

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

Cooking steps:

1. Wash and clean the mushrooms. Boil.
2. Chop 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 in a blender.
4. Combine all ingredients in a saucepan. Put salt and sugar to taste. Put on gas. When it starts to thicken, you need to remove it from the stove.
5. Sterilize the container. At the bottom put garlic, dill, peppercorns. Above are mushrooms. Pour in the sauce.

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

Hello my dear readers and subscribers! Just yesterday I was reviewing family photos, and I remembered how my grandmother loved to cook fried milk mushrooms in sour cream, boiled in brine. To avoid bitterness, soaked in salt water. I now get rid of bitterness in a different way, 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 - you still have to look for the best fillings for pies!

Mushrooms are difficult to spoil a dish. They go great with potatoes and boiled rice, buckwheat and vermicelli, become an excellent addition to meat dishes. And how tasty it is to bake in cream under a crispy cheese crust, fry with onions and garlic! Soups and cabbage soup are prepared with milk 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 daily menu especially if your family loves such dishes.

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

Recipe for white mushrooms with potatoes in sour cream

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

For the dish, take:

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

How to cook delicious:

1. Peel the potatoes, cut into small pieces and place in a pot of cold water. Bring to a boil and simmer for about 15-20 minutes, just be careful not to overcook the pieces.

Boiling time may vary depending on the variety and "age" of the tubers.

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

3. Cut boiled mushrooms and fry in vegetable oil. While frying, add a pinch each of curry and paprika, and remember to stir occasionally.

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

5. Pour in the cream, salt and mix again. Keep the dish on the stove for a few minutes and serve.

Be sure to eat hot - when cooled, the dish loses all its flavor. It turns out very nutritious and high-calorie, so you don’t have to worry that your household will remain hungry. Lunch or dinner will be a success 🙂 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 the “quiet hunt” and managed to collect a large number, why not prepare them for the future?

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 thoroughly 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 liquid from the pan and rinse the mushrooms under running water. Cut them into strips and put them in a separate container.

3. grind onion with garlic. Heat oil in a deep frying pan and add vegetables to it. Fry for a few minutes, stirring occasionally.

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

The best addition to the dish would be allspice, curry, paprika or dried ginger.

5. Fry food with the lid open until spatters 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 the mushrooms and arrange them in containers for long-term storage.

Since this blank is to be stored in a freezer, sterilization is not carried out. You can arrange mushrooms in launch boxes that are airtight plastic containers and even plastic bags. When the mushrooms have completely cooled down, put the containers in the freezer.

In winter, a heated billet 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. Delicate neutral chicken taste is successfully set off by rich mushroom, creating the perfect combination. The finished dish is somewhat reminiscent of the julienne beloved by many - delicious and elegant.

What to take for cooking:

• 1 chicken;
• 1 kg of boiled podgruzdki;
• 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 mushrooms for 30 minutes in salted water. Chop into strips and fry in hot oil with the lid open over high heat. All water should evaporate from the loads, the flesh should become dense, and the color should be ruddy.

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

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

4. Saute until meat turns white and releases juices.

5. When all the moisture has evaporated, put the garlic and ground pepper passed through the press into the saucepan. Stir and continue frying for 1 more 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 a good roast. The more blushed their crust, the tastier the podgruzdki will turn out, and the more pleasant their structure will be. And sour cream will give the impromptu julienne tenderness and “creaminess”.

Have you had to collect and cook milk mushrooms? Write me about your "mushroom" experience in the comments and do not forget to share the post with your friends. That's all. I don’t say goodbye to you for a long time - a new culinary selection is coming very soon. Bye bye!