Cooking white and black milk mushrooms. How to dry milk mushrooms naturally

You probably know that salted milk mushrooms can be an ideal addition to delicious salads or act as an excellent snack. However, do not underestimate fried forest mushrooms, because they have a subtle, refined aroma and simply luxurious taste. It’s worth talking in more detail about how to cook fried milk mushrooms, because it’s quite difficult to call this process simple. So, you have a choice: follow the classic recipe or figure out how to turn these mushrooms into a real work of culinary art.

The pulp of milk mushrooms contains so-called milk vessels, which release juice at the slightest damage. It is this liquid mixture that gives the mushrooms astringency and rich bitterness. You can completely get rid of the unpleasant taste only through prolonged soaking, as well as subsequent cooking. Place the milk mushrooms in a saucepan with cold water, bring to a boil and simmer for about 20 minutes. There is debate about how long such a procedure takes. It is necessary to skim off the foam that constantly forms during the cooking process. In any case, the water must be drained from cooked mushrooms. When the housewife knows how to cook and how much to cook milk mushrooms for frying, there should be no problems with pre-processing milk mushrooms.

Do you need to boil milk mushrooms before frying?

No matter how thoroughly you clean the mushrooms of debris and forest creatures, you shouldn’t even think about whether it’s possible to fry milk mushrooms without cooking. When deciding on such an experiment, you should prepare for possible food poisoning. Be sure to cook the milk mushrooms before frying. However, you can do this for not 20, but only 10 minutes.

If you are looking for the perfect recipe for fried mushrooms, you may well find it among our collection:

Frying mushrooms with onions and sour cream

Ingredients:

• fresh milk mushrooms – 0.8 kg;
• sour cream – 0.3 l.;
• sunflower oil for frying;
• Wheat flour;
• onions – 0.1 kg;
• salt and pepper to taste.

Cooking process:

1. If you want to cook delicious fried milk mushrooms, this recipe is a must-have. Under no circumstances should fresh forest products that you have just bought at the market or brought from the forest be immediately added to the frying pan. Firstly, they are still very bitter, and secondly, they contain toxic substances that can cause food poisoning. That is why they need to be carefully processed.
2. Carefully sort through the mushrooms, free them from large debris and leaves, as well as from the legs. If you want to keep them, just refresh the cuts to keep them nice and white. Washed and cleaned products should be poured with cold water, which will free the products from bitterness and tightly adhered leaves or forest insects. Let the mushrooms dry out, and then get rid of the remaining debris using running water.
3. Change the water, fill the milk mushrooms with a new portion of cold liquid, and then send them under pressure. A large flat dish with a heavy weight in the form of a weight or a flat heavy stone is ideal. If you don’t have either, just fill a three-liter jar with water. Soak the milk mushrooms for three days, but do not forget to change the water every 3-5 hours. Then cut a small piece from one of the mushrooms and taste it on your tongue. If you do not feel any bitterness, you can proceed to further preparation of the mushroom dish.
4. Before frying milk mushrooms, they must be boiled. Pour cold water over the mushrooms, add a pinch of salt to the pan and place over medium heat. When the broth boils, you will need to cook the food for another 20 minutes. Place the finished milk mushrooms in a colander and wait until the water has completely drained from them.
5. Cut the boiled milk mushrooms into small cubes or strips. Place a deep frying pan with a thick bottom and a small amount of vegetable oil over medium heat, heat it and add the chopped mushrooms. It is better to pre-bread them in wheat flour. Since the milk mushrooms are almost completely ready, you need to fry them in a frying pan for no more than 5 minutes until golden brown.
6. The onions should be peeled and finely chopped, and then also added to the frying pan. Fry the food for 3-4 minutes, and then pour it all with sour cream, season with salt and your favorite spices. Cover the milk mushrooms with sour cream and onions and simmer for a few more minutes.
7. When the fried milk mushrooms with onions and sour cream are ready, they can be served. However, if you have time, we recommend sprinkling them with grated cheese and placing them in an oven preheated to 180 degrees for 5 minutes.

Classic version: in a frying pan with potatoes

Ingredients:

• milk mushrooms – 0.5 kg;
• onions – 0.2 kg;
• potatoes – 0.7 kg;
• sunflower oil – 0.2 l.;
• dill greens – 1 bunch;
• salt to taste.

Cooking process:

1. To prepare fried milk mushrooms with potatoes, you first need to thoroughly wash the wild mushrooms, clean them of debris and soak them for 3 days in cold water. With the help of such a simple but lengthy procedure, you can not only eliminate bitterness, but also free porous caps from insects that have decided to settle in them.
2. After soaking, the mushrooms should be removed from the water and cleaned with a stiff brush, if necessary. Now the milk mushrooms need to be boiled. Pour cold water over raw forest products, add salt and cook until boiling. Then keep them in the boiling broth for another 20 minutes and remove them from the water. The mushrooms will need to drain; you can pat them dry with paper towels.
3. Remove the skins from the onions, and also try to thoroughly peel the potatoes. Cut the onion into thin half rings, and turn the potatoes into small, neat cubes.
4. Pour sunflower oil into a frying pan and place on fire. When the oil is hot, add the dried milk mushrooms, which will need to be fried for 10 minutes. Only after this can you add chopped onions and potatoes. Cook the dish until all the ingredients are golden brown.
5. After this, the heat can be reduced to a minimum, generously salt and pepper the potatoes, and also season with fresh chopped dill. All that remains is to mix the potatoes with the mushrooms, cover them with a lid and fry until done. Now you know how to fry milk mushrooms with potatoes. Bon appetit!

White milk mushrooms with garlic and parsley

Ingredients:

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

Cooking process:

1. To deliciously cook white fried milk mushrooms, take the time to thoroughly wash the food and remove 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.
2. 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.
3. 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.

Fry black milk mushrooms with garlic

Ingredients:

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

Cooking process:

1. 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.
2. 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. Add sour cream to the frying pan and mix the delicious mushroom dish thoroughly. Fried black milk mushrooms will be much tastier if you let them brew and soak in the spices. Bon appetit!

This year, somehow, trips to pick mushrooms are not encouraging. We went several times already, and all attempts were unsuccessful. And on one of these trips I came across a family of milk mushrooms. They stood in the clearing, white and beautiful: some of them were smaller, others were larger. Family - in a word!

I was delighted with the find, because in those places where we wandered through the forest, they, in principle, do not grow. And here, such luck!

We love salted mushrooms. And we especially respect white milk mushrooms, and, of course, saffron milk caps. Last year there was simply a “sea” of saffron milk caps, and I... But we don’t particularly know the places where milk mushrooms grow, and we rarely collect them. That is why I considered the discovery a stroke of luck.

And of course, upon arriving home, I set about salting them. I choose the simplest recipe for pickling them. When using it, you can eat mushrooms after a week, and if you really want to, then after 5 days. This option is called the “hot method”. It involves boiling mushrooms and then pouring hot brine over them.

Thanks to this recipe, mushrooms are salted much faster than with the so-called “cold method”. When pickling in this way, the mushrooms should sit for at least one and a half to two months. The cold method has a lot of advantages, and the most important of them is that the mushrooms retain their forest flavor and remain crispy for a long time. This is an ideal method for pickling in barrels and long-term storage.

The hot method allows you to quickly obtain a ready-to-eat product. Therefore, personally, I do not use it for long-term storage, but salt it to quickly eat salted mushrooms. Although such a workpiece can also withstand long-term storage. But it should definitely be stored only in a cool place.

Today we use just such a quick and simple method, and let's look at it in more detail.

How to pickle milk mushrooms in jars using a hot method: the simplest recipe

We will need:

• milk mushrooms
• dill
• currant leaf
• Bay leaf
• garlic
• black peppercorns
• hot capsicum

There is no specific number of proportions of ingredients. Everything is laid out roughly by eye. Below I will tell you in detail what is done and how. And in principle, from the description and photo it will be clear what and how much to put in each jar.

I will only have one jar today. Let’s look at everything using her example.

The mushroom is considered conditionally edible because it has a bitter-tasting, milky juice. It is for this reason that mushrooms should be soaked for a long time and thoroughly in cold water, with frequent replacement. During this procedure, the bitterness goes away and the mushrooms can be salted.

Milk mushrooms come in different varieties, and therefore different types. And their main difference is that there are white and black representatives of this species. The former are not as bitter as the latter and require 1 to 2 days to soak. The second ones need to be soaked for 3 to 4 days. And I’ve met people who soak black milk mushrooms for up to 6 days.

One of the advantages of the hot method is that you don’t need to soak the mushrooms for such a long time! As I already noted, today we have a very simple and fast method.

This is a brief description of the product that we will be preparing today. And now you can start with the recipe itself.

Preparation:

1. As a rule, we bring all mushrooms from the forest. And even if they were bought at the market, they are still from the forest. And therefore there is always a lot of forest litter and dirt on them. After all, it happens that you literally have to dig them out of the ground and a pile of leaves. That's why we bring them home quite dirty. And it must be said that this rubbish and dirt cannot be simply cleaned away.

Therefore, it is better to first soak them in cold water for 20 minutes.

Having previously cut off the remaining soil from the stem, place it in a basin with the cap down. Fill with cold water. Place a large flat plate on top as a press to lightly press them down. This way they will be better covered with water and get wet faster.

And for easier cleaning, you can pour a tablespoon of 9% vinegar into the basin. Dirt will be removed much easier and faster.

And while they are soaked in this way, prepare a brush or sponge for washing dishes. It is the easiest one to clean foliage and clay stuck to the cap.

It must also be said that the cap of the milk mushroom has a rather interesting shape. I would compare it to a funnel. And very often clay or earth accumulates in the narrowest place of this “funnel”. You can clean it with a toothbrush. Therefore, prepare it too, just in case.

It is better not to peel mushrooms with a knife. The hat has a somewhat fleecy terry structure, and if you use such a sharp tool for cleaning, you can ruin all its natural beauty. With a knife, you can only scrape the leg so that it acquires its natural white color.

2. And so, after the mushrooms have been in the water for the required time, you can start cleaning them. For this we use both brushes or a sponge.

Fresh, young specimens have a fairly light color. Older specimens already have a yellow cap, and they also have a hollow stem. It is better to cut it off, as it is already quite tough.

If you salt young specimens, their color will remain white, with a slightly bluish tint. Old mushrooms will have yellowish-gray tints. Of course, they will not be as beautiful as their young counterparts, but they can be eaten.

In Siberia, milk mushrooms are often salted together with mushrooms and saffron milk caps. In this case, the color of the finished dish may differ from the usual one. But the taste is amazing!

Today I also have several waves. I will also use them. These mushrooms are always clean and tidy, they apparently always worry about their appearance, which is why they got their name.

3. Washed mushrooms can be cut into two to four parts, or you can leave them whole. It depends on their size. Of course, whole mushrooms always look better than chopped ones. And putting these on the table as a snack is a pleasure!

As a rule, if the “catch” is large, then you can sort them, and cook some whole, and cut some. But today my “catch” is quite modest, and I don’t have much to sort. Therefore, I leave small specimens whole, and cut larger ones into two to four parts. And all this will be the contents of one jar.

4. Transfer the washed and cut (if cut) mushrooms into a cooking vessel. A large saucepan or an enamel bucket is good for this, especially if there are a lot of mushrooms. Fill them with water. Add salt to taste. The brine should be a little saltier than the liquid that is familiar to our taste, or, for example, broth. Depending on the volume of mushrooms, you can add one to three tablespoons of salt.

Since I have very few mushrooms, and I only get one jar, I only add a spoonful of salt.

It is best to use coarse salt, but not rock salt. It is dirty, and to use it properly, the brine must be prepared in advance, without mushrooms. Then strain, strain. In general, a long time. And do not take iodized salt; it is believed that its use can cause unnecessary fermentation processes.

The milk mushrooms need to be boiled. And you can use two options for this:

• simply cook in salted water.
• cook in salted water with the addition of currant leaves, dill and bay leaves.

In the second option, you will get a real brine, which will immediately give some taste to the mushrooms. You can cook them in it and pour the contents of the jars with it.

I choose the first option. I will put the greens in jars fresh.

5. And so, let the brine boil, then reduce the heat. The brine should not boil too much, but it should not just remain without any movement. Light boiling is the state we need at the moment.

Foam will form during the cooking process. It must be removed. Together with it, we will remove accidentally left leaves and small forest litter.

6. Mushrooms should be cooked for 20 minutes. Then place them in a colander and allow the water to drain. Don't throw out the brine, we'll need it later.

7. Rinse the jars thoroughly and sterilize. It is best to use small containers. I have prepared a liter jar, in which I will salt our mushrooms.

Prepare the lids. You can use both screw caps and regular nylon caps. Both should also be washed thoroughly and then doused with boiling water.

Metal lids can be kept in boiling water for up to 5 - 7 minutes, and even boiled. But nylon ones should be kept in boiling water for no more than 10 - 15 seconds so that they do not melt.

8. Greens also need to be scalded with boiling water.

In each jar put one dill umbrella, two black currant leaves, one bay leaf, a piece of hot pepper (whoever likes it), black peppercorns - 5 - 8 pcs. You can also add one chopped clove of garlic for flavor.

If desired, you can also add one or two clove buds.

9. Start laying out the mushrooms in layers. If the mushrooms are whole, then place 3-4 pieces down and sprinkle with salt. For this amount you will need one incomplete teaspoon. If they are cut, then their quantity should approximately correspond to the above number.

Lay out all the mushrooms in layers. Try not to crush them, but insert them quite tightly. Excess voids prevent the mushrooms from staying crispy. And also, try to lay them out not in a mess, but for example, only with the caps up, or only with the caps down. This way the mushroom plates will be better preserved and will not break during storage or when they are further removed from the container.

And don't forget to sprinkle them with salt. Don't be afraid, there won't be much. The mushrooms are quite dense, and salt is needed so that they can be well salted inside. Approximately in the middle, place another sprig of dill and a chopped clove of garlic.

10. Bring the drained brine to a boil and pour it into the jar to the very top. So that when you cover it with a lid, excess liquid spills out. Screw the lid on or put on a nylon one.

11. Allow to cool and then store in a cool, dark place. In an apartment you can only store mushrooms in the refrigerator. You can also use a cold basement in your home.

The finished product can be eaten within a week. Of course, the mushrooms will not have time to fully gain their strength, but they will already be quite tasty. They gain full flavor in about three to four weeks.

You can serve milk mushrooms with hot boiled potatoes. It’s very tasty to season them with chopped onions, sour cream or vegetable oil.

Salted milk mushrooms in jars for the winter using the hot method

This is another recipe according to which you can prepare milk mushrooms by pre-soaking them. The recipe is as simple as the one suggested above, but it will take more time. And this is exactly the time needed for soaking.

As already mentioned, you can soak mushrooms for a day or two. The author of the video suggests a day.

Let's see how it's done.

The mushrooms turned out very beautiful and white. And I'm sure they will be very tasty.

Salted mushrooms can be used not only in everyday food; they are always great to serve on a holiday table. This appetizer is always welcome on the table for any holiday.

You can also make solyanka or solyanka with salted mushrooms. You can also use them to prepare main courses, or add them as an ingredient to salads. So, or simply unthinkable without adding mushrooms. And if in the original we use champignons or other pickled mushrooms, then with the addition of salted ones we can get new interesting tastes.

When salted milk mushrooms are in the refrigerator, you don’t have to worry that the family will go hungry. Having quickly boiled pasta or potatoes, taken out the treasured jar, and seasoned the contents with butter, within half an hour after the start of cooking, a delicious, desired dinner will be on the table.

Therefore, if there is an opportunity to salt mushrooms, do not miss it. Moreover, the pickling itself with the proposed recipe will not cause you any trouble.

Bon appetit!

Milk mushrooms are one of the great 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 and heaviness. Indeed, it is dense and heavy.

Varieties of milk mushrooms.

1. Aspen.
2. Yellow.
3. Oak.
4. Turning blue.
5. Black.
6. Real.
7. Peppery.

The more famous gifts of the forest include:

• real;
• black;
• yellow.

White forest product

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

The color of a real mushroom is conditional, since it also has a milky, creamy palette. His leg is short. The pulp is white, dense, fleshy structure, with a pleasant smell. At the fracture, you can see a copious amount of liquid secreted, which turns yellow in the air.

Before you go into the forest to pick mushrooms, you need to know where real milk mushrooms grow and in what period. They grow from July to October in birch and birch-pine forests. They can often be seen in families. White milk mushroom likes to hide under fallen leaves or pine needles.

Often real milk mushrooms are used in recipes for pickling.

Yellow product

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

Yellow milk mushroom 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 and dense. The hat is slightly sticky.

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

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

If you properly pickle 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 you can cook mushrooms. They are taken to canning, boiling, pickling, and freezing. 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.

How to boil milk mushrooms?

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

1. Clean well under the tap, removing adhered grass, leaves, and dirt.
2. Leave immersed in salted water for an hour (2 large tablespoons of salt per liter of water).
3. 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?

1. Leave the product for 10 hours in cold water.
2. Transfer to a bowl, sprinkling with salt in layers and laying out spices.
3. 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.

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

Marinating process:

1. Transfer the product into a liter container, add 2 small spoons of vinegar to each container.
2. Pour the brine.
3. Place the pickled milk mushrooms in a cool place.
4. 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.

Appetizer with pickled mushrooms in sour cream sauce

For the recipe for salted milk mushrooms you will need:

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

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

When serving, 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;
• spices.

Cooking steps:

1. Wash and peel the mushrooms. Boil.
2. Puree the tomatoes in a blender. Then pass through a sieve to remove the seeds and skins.
3. Blend onions, peppers and garlic with a blender.
4. 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.
5. 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.

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

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

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

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

Korean wild mushrooms

Ingredients:

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

Cooking process:

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

Milk mushrooms with a classic ingredient - sour cream

Ingredients:

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

Cooking process:

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

Mushrooms with potatoes and sour cream

Ingredients:

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

Cooking process:

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

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

Milk mushrooms come from the Russula family, and the Milky family. They have been known since ancient times. In Rus', these mushrooms were considered one of the best. Their taste and beneficial properties are still valued today. The word gruzd has its origin from the Church Slavonic “gruddie” or “breast”, which means a heap, due to the joint accumulation of mushrooms in one place.

There are different types of milk mushrooms that need to be distinguished and not to be confused with false mushrooms. These mushrooms can be harvested for the winter, which is what many housewives do. Milk mushrooms are salted, pickled and frozen. In order to get tasty and healthy preparations in winter, you need to assemble and prepare them correctly.

Where does milk mushroom grow and what does it look like?

Milk mushrooms grow in mixed, deciduous and coniferous forests of Russia, Belarus and Ukraine. In Europe, these mushrooms are little known and are considered conditionally edible. The harvesting season for milk mushrooms is from June to November and depends on the region.

The average daily temperature for mushroom growth is 7-10 degrees. You need to go hunting for mushrooms after light but prolonged rains.

In one area you can collect a whole basket of mushrooms. They hide under the foliage of birches, rowan trees, willows, under pine needles, in mosses, under ferns. To collect them you need to use a stick and a sharp knife.

There are several types of milk mushrooms. They come in black, white (real, raw), yellow, dry, aspen and oak. Regardless of the type, they are all massive, weighty and different from other mushrooms.

Useful properties, composition

The properties of these mushrooms make them useful in treating various diseases.

1. Eating milk mushrooms is a good prevention of diseases of the nervous system and atherosclerosis.
2. Extracts from milk mushrooms are used for urolithiasis, cholelithiasis, and kidney failure.
3. Lactariovialin is obtained from pepper milk mushrooms in pharmaceuticals, which helps with emphysema and tuberculosis.
4. This natural antibiotic is often used in various pharmaceutical preparations.
5. Mushrooms are good for diabetics as they increase glucose levels. They regulate sugar levels and reduce bad cholesterol.
6. Milk mushrooms provide a person with good bacteria and reduce neuroses.
7. During fermentation, salted mushrooms acquire protein, which has an anti-sclerotic and anti-inflammatory effect.

By consuming 200-250 grams of milk mushrooms three times a week, you can strengthen the body, cleanse it of toxins, and saturate it with useful substances.

Milk mushrooms are used in cosmetology. Regular consumption of these mushrooms leads to improved condition of nails, skin and hair. Salted mushroom compresses are used to remove warts.

If milk mushrooms grow in liquid culture, the mycelium produces a mixture of various compounds, fatty acids, extractives, such as enzymes, proteins, essential oils, resins, cyclic dipeptides, anifinic acid, ergosterol and others.

The amino acids that make up milk mushrooms are easily absorbed by the body.
Milk mushrooms contain vitamins C, D, A, B1, B2, B12, E, PP, as well as phosphorus, magnesium, sodium, potassium, calcium. They, like amino acids, are fully absorbed.

100 grams of mushroom dry matter contains 33 grams of protein.

Mushrooms easily replace meat and are suitable for vegetarian dishes and plant-based diets.

The calorie content of salted milk mushrooms is 2 times higher than beef and 3 times higher than farm milk. The calorie content of boiled mushrooms is 16-26 kilocalories.

Who should not eat milk mushrooms - harm

Milk mushrooms are difficult to digest and are considered high in calories. They need to be consumed in the first half of the day so that they have time to digest. Frequent consumption of mushrooms can lead to allergic reactions.

Children under 7 years of age and pregnant women are contraindicated to consume these mushrooms, as they can be harmful.

Improper preparation of mushrooms can lead to poisoning and botulism.

It is impossible to collect milk mushrooms near roads and industrial zones, as they accumulate harmful substances. It is dangerous to eat such mushrooms.

Types of milk mushrooms

White

The most aromatic and delicious milk mushroom is white. This species is considered the best for salting and pickling.

The cap is tubular, fleshy, prostrate, later pressed in the middle, the edges are fringed, curved. The diameter of the cap reaches 20 centimeters. The skin is white, sometimes yellowish with red spots. In damp weather it becomes slimy. The milky juice at the site of damage to the mushroom turns yellow. The leg is up to 6 centimeters high, smooth, hollow, with creamy white plates descending onto it. The flesh is firm and white.

Black

The black milk mushroom is popularly called nigella because of the dark color of the cap. The cap is dark green or brownish-yellow in color with an olive tint. The shape is rounded-flat, later it sinks, the diameter reaches 20 centimeters. The surface of the cap sometimes has concentric circles. The edges are slightly fringed, curved inward. The skin is moist and slimy. The lower part of the mushroom is white-yellow or yellowish-olive, tubular. The inside of the milk mushrooms is white and fleshy. The leg is thin, up to 8 centimeters high, tight, full, over time it becomes hollow and becomes covered with dents.

Black milk mushroom is found in young and birch forests. Black milk mushrooms are suitable for pickling. In pickles, mushrooms take on a reddish, wine-like hue.

Yellow

The main difference between a yellow milk mushroom and a white one is the lack of hairiness in the cap. Funnel-shaped hat. The edges are curved, moisture collects in the plates. The leg is hollow and consists of dark pits. The milky juice quickly turns yellow when cut. The mushroom is bitter and requires pre-soaking. Yellow milk mushrooms are used for pickling.

Yellow milk mushrooms are found near dead trees, in tall grass, in thickets, near ponds and streams.

Milk mushrooms grow in moss and are difficult to notice. You need to pick mushrooms in September.

Dry milk mushrooms (crumbs, excellent russula, white milk mushrooms) grow under dead wood, trees and on them.

This is a lamellar mushroom. It is similar to an ordinary milk mushroom, but has a dry, non-sticky cap.

The hat is white. Over time, it turns yellow and becomes covered with yellow-brown and ocher-rusty spots. The shape of the cap of young milk mushrooms is convex with a depression in the middle, the edges are directed downwards. An adult milk mushroom has a funnel-shaped cap with wavy or smooth edges bent inward. The diameter of the cap is 5-15 centimeters. The plates under the cap are white, sometimes bluish-greenish, and descend to the stem.

The leg is thickened to 3 centimeters, 3-5 centimeters long, white, with brown spots, slightly tapering towards the bottom. The inside of the leg at a young age is dense, solid, and later becomes hollow. The pulp is dense, fragile, and does not contain milky juice. The smell is characteristic of mushrooms, pleasant. The taste is sweetish.

These mushrooms are pickled and salted. Dry milk mushrooms grow almost half buried in the ground and half covered with leaves. If you find one, you can fill a whole basket right away.

Diapers grow from June to November in all types of forests, forming mycorrhizae with alder, beech, birch, aspen, oak, spruce and pine. Often found on soddy-sandy soil and near rivers.

False breast

Milk mushrooms have no poisonous counterparts. False milk mushrooms have a specific smell or taste, but are not poisonous. They are used in cooking after drying, boiling or long soaking.

Skripun

The skripun mushroom (violin mushroom, felt mushroom) is similar to the real one and is edible. It does not have as pleasant a taste as real milk mushrooms.

His hat is white and fleshy. The shape is concave, later funnel-shaped, covered with villi, the edges are curved, the diameter of the mushroom reaches 25 centimeters. The plates are infrequent, creamy-white, descending on a rounded stalk, the height of which reaches 8 centimeters. Under the cap the tubular layer is yellow in color. The pulp is fragile, white. Before using in cooking, mushrooms are soaked for a long time and then used for pickles.

When the mushroom cap rubs against the teeth, a characteristic creaking sound appears. The mushroom is found in aspen and birch groves.

The breast milk can also be confused with the aromatic milkweed.

The cap is up to 7 cm in diameter, slightly pubescent, depressed, brownish-gray, with a pinkish, yellowish or purple tint. Concentric circles are faintly visible. The plates are attached with a tooth to the stem, frequent, pale ocher.

The leg is cylindrical, whitish with a yellowish tint, hollow. The pulp is whitish or reddish-brown, with the smell of fresh hay. The milky juice is white, turns slightly green in the air, is slightly sweet in young mushrooms, and slightly acrid in old mushrooms.

Grows in coniferous and mixed forests in August - September. Conditionally edible, used for pickling with other mushrooms, but sometimes also fresh.

The pepper mushroom has a flat or convex, later concave cream cap, the diameter is 20 centimeters. The edges of the cap are a shade lighter. The cut areas on the mushrooms quickly darken.

The pulp is acrid in taste, has the taste of hot pepper, is fragile, and dense. They can be consumed salted, after long soaking and frequent changes of water.
Dry mushroom powder is used as a spicy seasoning.

Bitter milk or large bitter mushroom. The cap is reddish-brown. A small bump is visible in the center. Funnel-shaped. The leg is solid and thin. A bitter milky juice appears on the cut. The pulp is dryish, slightly brown, dense.

Bittersweet grows in mixed and coniferous forests. Used in salting and pickling after soaking and chilling.

The golden yellow breast has a sticky to the touch, light yellow, fleshy cap. The velvety edges are concave downwards. The shape of the cap is prostrate, later becoming concave. The plates are yellowish in color, frequent, running onto a yellowish elongated stalk. At the point of contact, the surface of the mushroom becomes purple in color. The pulp is creamy white. The smell is pleasant. The mushroom is suitable for pickling and pickling after soaking or cooking.

Camphor

The camphor mushroom has a reddish-brown, shiny, convex, later concave cap with wavy edges. The diameter of the cap is 5–6 centimeters. The plates are pink, then turn brown, descending onto an even, not thick stalk, about 5 centimeters high. The bottom of the stem is tuberous. The pulp is fragile, brick-brown in color.

Camphor milkweed has a persistent smell of camphor and is not eaten at all.

Collecting milk mushrooms in the forest: video

How to prepare milk mushrooms for the winter

When preparing salted and pickled mushrooms in glass jars, you need to remember that it is not recommended to close them with metal lids. For these purposes, polyethylene lids or parchment are used.

Under no circumstances should salted milk mushrooms be sealed with a tight lid. This leads to the development of microbes that cause poisoning and botulism.

Salty

Ingredients:

• 2 kilograms of mushrooms;
• 2 liters of water (for brine);
• 6 tablespoons salt;
• garlic cloves;
• peppercorns;
• dill umbrellas.

For a 0.7 liter jar you need: 2 cloves of garlic, 3 peppercorns.

The mushrooms must first be washed under running water. The surface of the mushrooms is cleaned, debris and traces of soil are removed. The legs are trimmed. Mushrooms are soaked for 1-2 days in an enamel pan. During this time, the water needs to be changed every 4 hours. The soaked mushrooms are placed in a large container, covered with water and placed on the fire. After boiling, you need to wait 5 minutes, then put the milk mushrooms in a colander.

The brine is brought to a boil. Seasonings are placed in prepared jars, followed by mushrooms. Large milk mushrooms are cut in half. An umbrella of dill is placed on top of the mushrooms.

Everything is filled with brine and left overnight. In the morning, the brine needs to be added, as its quantity will decrease. The jars are closed with plastic lids. You can eat mushrooms after 2.5 months.

The amount of ingredients in this recipe depends on the volume of the container.

Cherry leaves, black currants and garlic are laid out at the bottom of the barrel. The mushrooms are laid out and sprinkled with salt in layers. The oppression is placed on top and covered with a lid. The barrel is installed in a ventilated, cool place. The breasts drop over time. Every 4 days they need to be added to the barrel. A full barrel is stored in a basement, cellar or cold storage room. You can eat mushrooms after 1.5-2 months.

Ingredients:

• 5 kilograms of mushrooms;
• 2 cups table salt;
• 5 cherry and currant leaves;
• dill umbrellas;
• horseradish leaves;
• garlic cloves.

Milk mushrooms are soaked in water for 5 hours. All debris is removed with a brush. Peeled and washed mushrooms are boiled for 15 minutes in salted water. After they have cooled completely, you can salt them.

Mushrooms are placed in a container in layers. Each layer is sprinkled with salt. Water is poured in to the level of the mushrooms. The oppression is being laid. Place the container with mushrooms in a warm place. After a few days, when the water stops foaming, the mushrooms need to be washed, placed in jars, filled with prepared boiling brine and closed with a lid. Mushrooms are stored in a cool place.

How to quickly, simply and tasty salt milk mushrooms using the hot method: video

The first method of preparing pickled milk mushrooms

Ingredients:

The mushrooms are washed and boiled. After boiling, they should boil for 15 minutes. In this case, you need to remove the foam. After cooking, the bitterness will disappear. The mushrooms are placed in a colander and doused with boiling water.

1. To prepare the brine, add salt and sugar to boiling water.
2. Place half a horseradish root, 2 teaspoons of mustard, bay leaf, paprika, dill umbrella and peppercorns at the bottom of the jar.
3. Mushrooms are laid out halfway on top.
4. Then comes dill, horseradish leaves and another layer of milk mushrooms.
5. Everything is covered with cherry, horseradish and currant leaves, a clove of garlic and 1 teaspoon of mustard are added.
6. Fill with boiling solution and close.

The jars are placed in a dark place, and after cooling they are sent to the pantry or basement.

Second, easier way

Ingredients:

• 2 kilograms of milk mushrooms;
• currant leaves;
• 2 liters of water;
• 250 grams of vinegar;
• 4 tablespoons sugar;
• 4 tablespoons salt.

Prepared mushrooms are cut and placed in a pan. After boiling, they cook for 10 minutes.

At the same time, you must not forget to remove the foam. The milk mushrooms are folded back to drain into a colander. Then sugar, vinegar and salt are poured into the water. The pan is placed on the fire. After boiling, the drained milk mushrooms are laid out there. You need to cook them for 20 minutes. Currant leaves are laid out at the bottom of the jar, and mushrooms go on top. Everything is filled with brine and closed with a lid.

Pickled milk mushrooms for the winter: video

Pickled milk mushrooms have a unique taste and aroma. These milk mushrooms make excellent appetizers, salads, solyankas, stews, zrazy, roasts, soups, fillings for pies, pizza, and dumplings.

Frozen

The easiest way to prepare milk mushrooms is to freeze them.

Mushrooms are washed and cleaned. Then they are fried or boiled. For frying, mushrooms are cut into pieces. They can be cooked in butter or vegetable oil. For cooking, mushrooms can be cut in half or left whole. Fry and cook the mushrooms for at least 15 minutes. The foam is constantly removed during cooking.

The products must cool completely before freezing. The prepared raw materials are distributed into containers or bags and sent to the freezer.

Cooked mushrooms do not need to be defrosted before cooking. Otherwise, the dish will lose its taste and look unappetizing.

You can also simmer mushrooms in the oven without adding oil. To evaporate moisture, the temperature must be 180 degrees. The contents of the baking sheet are constantly stirred. Cooled mushrooms are frozen.

Freezing milk mushrooms raw

Sorted mushrooms need to be washed and free of dirt. Then they need to be soaked, as if for pickling. After this, the mushrooms are poured with boiling water, and after cooling, they are lightly squeezed, placed in bags and frozen.

Milk mushrooms are an ideal option for patient mushroom pickers. These delicious mushrooms can complement any table, both on weekdays and on holidays.