Milk mushrooms recipes. Methods and features of frying milk mushrooms. White milk mushrooms in jars

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 useful substances, 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 all winter with delicious everyday and holiday snack, just soak the mushrooms and start pickling.

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 collecting them.

In order not to cause irreparable harm to your health, remember that you need to collect milk mushrooms, as well as any other mushrooms. and under no circumstances eat raw.

It is these products that absorb the most large quantity poisons, so during the mushroom season, go away from highways and factories.

Also adhere to the following rules:

1. Before pickling, carefully sort the mushrooms and discard any wormy or damaged ones. Rinse the rest thoroughly.
2. If stains cannot be removed under running water, brush them off with a toothbrush.
3. To remove all harmful substances, place them in a basin for two hours. cold water.
4. Next, for pickling, cut into 3-4 pieces. You can also salt only the caps and use the legs to prepare mushroom caviar.
5. Soak the mushrooms for three days, changing the water three times a day and rinsing each mushroom. For soaking, choose a deep dish, place a plate on top and put pressure on it. Mushrooms should be in the liquid and not floating on the surface.
6. During the soaking process, the milk mushrooms will lose all their bitter juice and noticeably decrease in volume.
7. Use ceramic, wood or glassware. You should not salt milk mushrooms in metal or clay containers. The metal oxidizes, and the clay absorbs all the aroma.

Before cooking, mushrooms need to be washed and soaked.

Method No. 1. How to salt milk mushrooms at home in a cold way

This is the easiest recipe for pickling mushrooms, since it eliminates the need to prepare brine.

You will need:

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

Cold way preparations

Step-by-step preparation:

1. At the first stage, soak the mushrooms for three minutes, as indicated above, to remove all the bitterness from them.
2. Next, in a deep bowl, chop the dry bay leaf, garlic and horseradish. We also send finely chopped dill there, add salt and ground black pepper to taste.
3. Take a jar for pickling. Place a little mixture on the bottom, pieces of mushrooms, and the pickling mixture again and alternate layers until the ingredients are gone.
4. We compact it with a wooden masher, close it with a plastic lid and put the jar in 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 No. 2. How to salt milk mushrooms at home using a hot method

This method of salting is considered the safest, since when boiled, all the natural bitterness and unpleasant odor will be removed from the milk mushrooms, and additional heat treatment will protect your health.

You will need:

1. 1 kg white milk mushrooms
2. 60 g salt
3. 5 cloves garlic
4. 10-12 black peppercorns
5. 10-12 blackcurrant 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 place them in a pan with water. Bring to a boil.
2. Cook over low heat for five minutes, periodically skimming off the foam.
3. Place in a colander and rinse with cold water. Let it drain and dry.
4. We compact the mushrooms into a jar in layers, adding black peppercorns, currant leaves, halved garlic cloves and dill umbrellas.
5. Fill with mushroom broth.
6. Let the snack cool, cover with plastic lids and store in a cool place. For complete salting, milk mushrooms will need about a month and a half.

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

Method No. 3. How to salt milk mushrooms at home - Altai recipe

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

This type of mushroom usually grows in whole families - if you manage to find one such family, it means 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 a head of garlic
5. 10 g grated horseradish root
6. 5 bay leaves
7. 20 g allspice

Mushrooms cooked in a barrel

Step-by-step preparation:

1. At the first stage, we process the mushrooms in the traditional way: peel, rinse, and soak for three days.
2. Wash the barrel thoroughly, scald with boiling water and dry.
3. We place the prepared mushrooms in it, arranging 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 we run out of ingredients. Cover the top layer with gauze or a clean linen napkin. We place a heavy press on top - if this is not done, the milk mushrooms will not release juice.
5. During the salting process, the 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 pickling, otherwise the mushrooms will turn black.

Method No. 4. How to salt milk mushrooms at home deliciously - the simplest step-by-step recipe

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

You will need:

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

The simplest recipe

Step-by-step preparation:

1. We soak the mushrooms for three days using the already known method.
2. Then we take a glass or wooden bowl for salting and lay out the milk mushrooms in layers, generously sprinkling each one with salt.
3. We place a press on top and keep the workpiece under pressure for three days.
4. During this time, mix the milk mushrooms 4 times a day.
5. After which we place the mushrooms in small, pre-sterilized jars, seal them with nylon lids and store them 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 onions
4. 250 g coarse salt

With onion

Step-by-step preparation:

1. Soak the mushrooms for three days.
2. Prepare a brine from water and 60 g of salt. Pour the milk mushrooms with the resulting mixture and leave for 12 hours. During this time you need to rinse them twice plain water, taking it out of the brine and putting it back.
3. We take out the milk mushrooms, preserving the brine - we will need it later.
4. Peel the onion and chop it finely.
5. Mix the mushrooms with the remaining salt and onion.
6. We put all the components under pressure and wait 2 days. Stir the mixture every 7 hours, then place it in sterilized jars and compact well.
7. Fill with brine, seal with nylon lids, put in the cold or cellar for 2 days, after which you can try the milk mushrooms.

Method number 6. Cooking milk mushrooms in cabbage leaves

For a snack we have prepared for you the best unusual way pickling milk 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

Milk mushrooms, salted with cabbage

Step-by-step preparation:

1. We prepare the mushrooms in the manner indicated above - after soaking, mix 60 g of salt with five liters of water. We set the pressure and wait 12 hours.
2. Every 4 hours, take them out of the brine and rinse with running water.
3. Cut the garlic into slices, chop the dill. Wash cabbage, currant and cherry leaves.
4. Place the mushrooms in sterilized jars, alternating them with a mixture of the remaining salt, garlic and other ingredients.
5. We cover the finished milk mushrooms with nylon lids and leave for a month and a half, after which we begin tasting. Bon appetit!

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

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

The article contains recipes for soups, salads, appetizers, pies with fresh, salted, pickled, dried, frozen milk mushrooms.

Since ancient times, Eastern Europeans loved to collect milk mushrooms, eat them immediately boiled, fried or stewed, and store them for future use by salting or drying them. And, despite the fact that in Western Europe these mushrooms are not considered edible at all, in our country they are valued for their juiciness, meatiness, and pronounced mushroom taste and aroma. If you are lucky enough to get your hands on fresh, salted or dried milk mushrooms, read our article to learn how to cook something special with them.

How much and how to soak fresh milk mushrooms to remove bitterness before frying?

Milk mushrooms are real, mushrooms from the genus Mlechnik, family Russula, conditionally edible. This means that they must be prepared in a special way before being used as an ingredient in a particular dish.

IMPORTANT: Milk milk is not just very tasty, its nutritional value is high. Mushrooms contain a large amount of easily digestible protein (more than pork, beef or chicken), as well as vitamins and other nutrients. Therefore, the labor-intensive and rather lengthy process of preparing them for consumption should not confuse you.

So, with fresh milk mushrooms, proceed as follows:

1. Place them in a large bowl, basin or bucket.
2. Pour milk mushrooms warm water and let stand for about 15 minutes. The dirt stuck to the caps and legs will become wet and begin to fall off. It will be easier for you to peel the mushrooms.
3. Using a knife, remove any dirt and film covering it from each mushroom. Remove the plates as well. Milk mushrooms have a very fragile and brittle edge of the cap. If you want the already prepared mushrooms to look beautiful, remove it too.
4. If you come across spoiled milk mushrooms that have been touched by a worm, throw them away.
5. Place the peeled mushrooms in a bowl for soaking. Soaking is necessary to remove the inherent bitterness from the milk mushrooms.
6. Cover the mushrooms with clean water. Its volume should be twice as large as the volume of milk mushrooms.
7. To prevent the mushrooms from floating, you need to organize pressure, for example, from a plate.

You can clean the milk mushrooms from soil and debris... with a toothbrush.

IMPORTANT: Milk mushrooms are soaked for 3 days. To prevent the water from turning sour, it is changed 1-2, or preferably 3-4 times a day. In the last 24 hours, add some salt to the water (1 tablespoon of salt per 3 liters of water).

After soaking, you can pickle the milk mushrooms or thermally treat them in any way suitable for you.

How much and how to cook milk mushrooms for frying?

No matter how many delicious dishes with milk mushrooms you know and know how to cook, you will probably agree that they are most delicious fried, with potatoes, onions and sour cream.
Even if soaked according to technology, these mushrooms cannot be fried right away! First boil them in salted water for 10-15 minutes.

How to deliciously fry milk mushrooms with potatoes in a frying pan: recipe

Fry milk mushrooms with potatoes in one or separate pans. The first method is better, since mushrooms and potatoes different time frying
Take:

• potatoes – 1 kg
• prepared milk mushrooms (peeled, soaked and boiled) – 400 g
• vegetable oil – 100 ml
• onions – 1-2 pcs.
• garlic – 3 cloves
• greens (parsley) - a bunch
• salt and pepper to taste
• sour cream optional

1. In order for fried milk mushrooms with potatoes to turn out tasty and beautiful, you should not immediately throw them into boiling oil.
2. First, place them caps down on a heated frying pan, cover the frying pan with a lid. Excess liquid will come out of the mushrooms; they will seem to be stewing in it.
3. After 10 minutes, drain this liquid and pour vegetable oil into the frying pan. Fry for 5 minutes.
4. At this time, finely chop the onion and herbs. Add them to the mushrooms. Salt, pepper, garlic passed through a press - go there.
5. In 5 minutes, your mushrooms and potatoes will be ready.
6. Fry the potatoes separately as you usually do.
7. Before serving, combine hot potatoes and mushrooms. If you want, add sour cream.

Fried milk mushrooms in sour cream recipe

Black or real fried milk mushrooms with sour cream are suitable as a dressing for any side dish - fried, boiled, stewed or baked potatoes, porridge, pasta. Try cooking and take:

• milk mushrooms – 300 g
• sour cream - 150 g
• butter – 50 g
• onion – 1 pc.
• garlic – 1 clove
• salt, pepper - to taste
• greens – 1 bunch, optional

1. Place in a frying pan butter. When it melts, fry finely chopped onion on it.
2. When the onion turns golden, add milk mushrooms prepared in advance, boiled and cut into strips.
3. Salt and pepper the mushrooms.
4. Fry the mushrooms for 7 minutes.
5. Add sour cream, pressed garlic, and chopped herbs to the pan. Simmer everything together for 5 minutes.

Salted milk mushrooms with sour cream and onions: recipe

If you have salted milk mushrooms, you can make a delicious snack using them with sour cream and onions.
Take:

• salted milk mushrooms - 200 g
• onion, or salad onion - 1 pc.
• sour cream - 100 g
• dill - bunch
• pepper to taste

1. If your milk mushrooms are too salty, to prepare the snack you need to not only rinse them in running water, but also soak them in milk for a quarter of an hour.
2. Then cut them into small strips.
3. You need to peel the onion and cut into thin half rings, chop the dill.
4. First, mix the onions and mushrooms.
5. In a separate bowl, combine sour cream with dill and pepper.
6. Before serving, mix all appetizer ingredients. You can also serve salted mushrooms and sour cream separately.

Marinated milk mushroom salad: recipe

Another tasty, simple and satisfying appetizer that goes well with strong alcohol is a salad of pickled milk mushrooms with egg, Korean carrots and herbs.
To prepare it you need:

• marinated milk mushrooms – 300 g
• eggs - 2 pcs.
• Korean carrots – 200 g
• pickled cucumbers – 2 pcs.
• pickled onion - 1 pc.
• greens to taste
• mayonnaise

Preparing the appetizer is very simple: all the ingredients are already ready, you just need to chop them (except carrots) and lay them out in layers. Spread each layer with mayonnaise. Chop the greens and add a little to each layer. Also use it to decorate a dish.

Salted milk mushroom salad: recipe

For this salad take:

• salted milk mushrooms - 300 g
• boiled potatoes - 3 pcs.
• boiled carrots - 1 pc.
• green onion – 1 bunch
• greens – 1 bunch
• mayonnaise

Just chop and mix all the ingredients. Remember that this salad turns out to be satisfying, but it is quite difficult to digest. To avoid overloading your stomach and liver, do not eat too much of it.

VIDEO: Salad with salted milk mushrooms

Soup with salted milk mushrooms and potatoes

You can cook mushroom soup not only from fresh mushrooms, but also from salted milk mushrooms. Soak them a little. But still remember that you will have to add salt to the soup in smaller quantities or not at all.
You need these ingredients:

• salted milk mushrooms – 200 g
• potatoes – 4 pcs.
• carrots – 1 pc.
• onion – 1 pc.
• greenery
• sour cream
• oil for sautéing

1. Peel, wash and finely chop the onions and carrots. Sauté them.
2. Peel the potatoes, wash them, cut them into cubes and cook them in a saucepan with water.
3. After 15 minutes, add onions and carrots to the potatoes.
4. After another 5 minutes, add mushrooms to the soup.
5. Serve the soup hot with chopped herbs and sour cream.

Frozen milk mushroom soup

Cook the soup, called Georgian, from frozen mushrooms. Remove them from the freezer and rinse them in warm water.
Ingredients:

• frozen milk mushrooms - 500 g
• potatoes – 5 pcs.
• onion – 1 pc.
• carrots – 1 pc.
• egg – 1 pc.
• bay leaf - 1 pc.
• greenery
• sour cream

1. Peel, wash and cut the potatoes into cubes. Send it to boil in 3 liters of water.
2. After 5 minutes, add milk mushrooms, salt and bay leaf to the potatoes.
3. While the soup is cooking, prepare and sauté the onions and carrots and add them to the soup.
4. 2 minutes before turning off, add a beaten egg to the soup.
5. Serve Georgian mushrooms with sour cream and herbs.

VIDEO: Salted milk mushrooms

Pie with salted milk mushrooms and potatoes: recipe

Salted milk mushrooms and potatoes are an excellent filling for mushroom pie.
You need:

• yeast sponge dough - 1 kg
• salted milk mushrooms – 200 g
• potatoes – 3-4 pcs.
• onion – 1 pc.
• egg – 1 pc.
• salt pepper
• greenery
• oil

1. Prepare sponge yeast dough as you usually do. Divide it into two equal parts.
2. Roll out the first part. Place a sheet of dough on a greased baking sheet.
3. Place peeled, washed and cut into circles potatoes, peeled, washed, onion cut into half rings, salted milk mushrooms, soaked for 5 minutes, chopped herbs onto the dough layer.
4. Salt and pepper the filling.
5. Roll out the second part of the dough. Cover the filling with this layer.
6. Beat the egg well and brush it onto the top layer of dough and sides of the pie.
7. Place the pie in an oven preheated to 200 degrees for 20 minutes.

Pies with salted milk mushrooms: recipe

You can bake pies with salted milk mushrooms with yeast sponge or puff pastry.
For the filling, fry 300 g of soaked salted milk mushrooms with onions, then add chopped herbs. Boiled rice is also sometimes added to the filling.

VIDEO: Pie with potatoes and mushrooms

Minced milk mushrooms

Minced mushrooms from milk mushrooms are a preparation for various dishes:

• cutlets
• zrazy
• snack caviar
• pie filling
• filling for dumplings and dumplings
• pancake filling
• dressing for vegetable dishes

To prepare minced meat you need:

• milk mushrooms – 300 g
• onion – 1 pc.
• carrots – 1 pc.
• salt pepper

1. Prepare fresh milk mushrooms: peel, soak, boil and fry.
2. Peel the onions and carrots, wash, chop and sauté.
3. Pass mushrooms and vegetables through a meat grinder or chop with a blender.
4. Salt and pepper the minced milk mushrooms.

Dumplings with milk mushrooms

• dumpling dough – 0.5 kg
• boiled potatoes – 2 pcs.
• minced milk mushrooms – 200 g.
• onions – 2 pcs.
• frying oil

1. Knead the dough for dumplings from water, flour and salt.
2. Pound the boiled potatoes into mashed potatoes, mix the mashed potatoes with minced mushrooms.
3. Make dumplings stuffed with potatoes and mushrooms. Boil them in salted water.
4. Peel, wash and chop the onion. Fry it until golden brown vegetable oil.
5. Pour the dressing over the finished dumplings and stir.
6. If the dumplings with milk mushrooms are not eaten right away, you can put them in a frying pan and lightly fry them.

Dumplings with milk mushrooms

For dumplings, mix minced mushrooms with meat.

VIDEO: BREASTS BENEFITS AND HARMS | Is it possible to fry milk mushrooms, the benefits of salted milk mushrooms, milk mushrooms

Hello, my dear readers and subscribers! Just yesterday I was looking through family photos, and I remembered how grandma loved to cook fried milk mushrooms in sour cream, boiled in brine. To avoid bitterness, I soaked it in salt water. Now I get rid of bitterness differently, without soaking. If I’m going to use it right away, 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 a better filling for pies!

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

All varieties of mushrooms are suitable for food – white, black and capsicum. You can verify this right now by preparing any of the 3 recipes that I will describe in this collection.

Recipe for white milk mushrooms with potatoes in sour cream

I suggest trying the classic combination with potatoes, which absolutely everyone likes. Be sure to wash the mushrooms thoroughly to free them from any debris. Then cut off a small piece and taste it on your tongue. If you don’t feel any 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 deliciously:

1. Peel the potatoes, cut into small pieces and place in a saucepan with cold water. Bring to a boil and cook for about 15-20 minutes, just be careful not to let the pieces become overcooked.

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

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

3. Chop the boiled mushrooms and fry in vegetable oil. While frying, add a pinch of curry and paprika each, and do not forget to stir occasionally.

4. When the mushrooms acquire a beautiful golden hue, add boiled potatoes to the pan and stir. 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.

It must be eaten hot - when it cools down, the dish loses all its flavor. It turns out to be very nutritious and high in calories, so you don’t have to worry that your household will go hungry. Lunch or dinner will be a success :) I use the same recipe.

Fried milk mushrooms for the winter - recipe without sterilization

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

Grocery list:

• 1 kg of milk mushrooms;
• 2 onions;
• 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. During the cooking process, 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 place in a separate container.

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

4. When the onion becomes transparent, add milk 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 splatters appear. Then cover the pan and continue frying. Stir occasionally with a spatula, scraping the contents well from the very bottom. In general, the cooking process will take 30 minutes.

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

Since this product must be stored in the freezer, sterilization is not carried out. You can place the mushrooms in launch boxes, airtight plastic containers, and even plastic bags. When the milk mushrooms have completely cooled, put the containers in the freezer.

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

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

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

What to take for cooking:

• 1 chicken;
• 1 kg of boiled loading;
• 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 the water should evaporate from the loading, the flesh should become dense, and the color should be ruddy.

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

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

4. Fry until the meat turns white and releases its juices.

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

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

Have you ever collected and cooked milk mushrooms? Let me know about your “mushroom” experience in the comments and don’t forget to share the post with your friends. That's all. I won’t say goodbye to you for a long time - a new culinary selection is coming very soon. Bye bye!

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 downward-turned edges, 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 for an hour immersed in salted water (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 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 get rid of 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.

First, sort through the mushrooms and discard any spoiled ones. If, do not leave those that you doubt.

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Soak the milk mushrooms in cold water for 2-3 days. Press down on top, for example with a plate, so that they are completely immersed in the liquid. During this time, change the water several times. This soaking will help get rid of the bitterness in the taste.

Rinse the mushrooms under running water and remove all dirt with a sponge or toothbrush. Cut large specimens into halves or quarters, leave small ones whole. Remove the stems if desired.

For pickling, use enamel or glass containers.

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Ingredients

• 1 kg of milk mushrooms;
• 2 liters of water + a little more (if necessary);
• 6 tablespoons salt;
• 3–5 black peppercorns;
• 2 cloves of garlic;
• 1 dill umbrella.

Preparation

Place the mushrooms in a saucepan. Dissolve half the salt in 1 liter of water and pour the resulting brine over the milk mushrooms. Bring to a boil over medium heat and cook for 5 minutes. Place the milk mushrooms in a colander and cool.

In another saucepan, boil the remaining water and salt. Cool to room temperature.

Place pepper and garlic at the bottom of the jar, and dill on top. Pour in brine and leave overnight. If necessary, add water in the morning until it reaches the top. Cover with a lid and place in the refrigerator. After 2–3 months, the milk mushrooms are ready. Store them in the refrigerator.

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Ingredients

• 5–7 cloves of garlic;
• 7–10 peas of allspice;
• 10–12 black peppercorns;
• 40 g salt;
• 1 kg of milk mushrooms.

Preparation

And cut into medium pieces.

At the bottom of the pan, place a couple of peas of both types of pepper, a little garlic and lightly add salt. Place a layer of mushrooms, caps down. Sprinkle with salt again, add garlic and pepper. Continue making layers until you fill the container almost to the top.

Then press everything down with a plate and place a weight on it, for example a jar of water. Cover with a napkin or gauze to prevent dust from getting inside. Store in a cool place at approximately 5–6°C. After 35–40 days, the mushrooms are ready. They can be eaten immediately or put into jars along with the brine and stored in the refrigerator.