It’s worth noting right away that weights are not exactly edible mushrooms. Or rather, of course, you can eat them, but carefully, and only after preparation. And if the mushrooms were collected in the nearest forest not far from the city, then the basic rules cannot be neglected at all, since this can be dangerous to health and even life (mushrooms absorb from the soil and from environment everything, including toxins, decay products and various exhausts).
So now details about the under cooking. Typically, milk mushrooms are soaked in water for 48 hours, and the water is renewed several times. Then it is advisable to boil the mushrooms a couple of times for 5 minutes (each time, of course, in new water). And only after that you can start cooking.
How are you ready?milk milk mushrooms? Firstly, you can cook soup from them. Secondly, such mushrooms can be fried, salted and marinated. In addition, this product is added to potatoes, meat and even pilaf. In general, use your imagination. But if you still have no idea, how to cook milk mushrooms, then we offer you several simple recipes for delicious dishes.
Salted milk mushrooms
- 1 bucket of milk mushrooms;
- 1.5 tbsp. salt;
- 4 onions;
- 1 head of garlic.
The mushrooms are first soaked for 2 days, then transferred to a container in which they will be salted (preferably a wooden one), and mixed with chopped garlic and onions, as well as salt. The top of the tub needs to be covered with a lid and pressed down so that the milk mushrooms give their own juice. After a few days you can try the dish. - a great snack!
Fried mushrooms
To prepare you will need:
- 500 g milk mushrooms;
- 1 bunch of parsley;
- 2 cloves of garlic;
- salt to taste;
- vegetable oil for frying.
After soaking (there is no need to boil the mushrooms), you need to cut the milk mushrooms and place them in a frying pan with heated oil, cover with a lid and leave to simmer for 10 minutes. Meanwhile, the garlic and parsley need to be finely chopped and then added to the mushrooms. You need to fry everything together until appetizing golden crust. Don’t forget to salt the dish to taste 3-5 minutes before it’s ready. Ready!
Mushroom soup
To prepare you will need:
- 400 g milk mushrooms;
- 4 potatoes;
- 1 onion;
- 3 cloves of garlic;
- dill and parsley;
- salt;
- vegetable oil.
First, put a pan of water on the fire and bring it to a boil, and then add the peeled and cut into strips potatoes. The soaked mushrooms also need to be cut into strips and also added to the pan 5-10 minutes after the potatoes start cooking.
While the soup is cooking (another 15 minutes), you need to chop the onion and garlic and fry them a little on vegetable oil and then add to the rest of the ingredients. The greens are finely chopped and also added to the soup. Then the heat is reduced to low, the pan is covered with a lid, and the soup simmers for another 10 minutes. When serving, you can add sour cream. Bon appetit!
Pickled milk mushrooms
How to cook pickled milk mushrooms? To prepare you will need:
- 2 liters of water;
- 3 kg of milk mushrooms;
- 100 ml vinegar;
- 10 black peppercorns;
- 4 cloves of garlic;
- 6 tsp. salt;
- 2 cloves.
Try cooking. Take the recipes into service and make your loved ones happy!
The mushroom is not a simple one. To find it, you need to know places that not everyone can see. The milk mushroom hides well, not at all willing to surrender to the mercy of the mushroom picker. It is known why it is called that. The mushroom got its name from the word heaviness (heaviness). But if you are lucky enough to collect a bucket of milk mushrooms, you can assume that there will be a delicious preparation in the refrigerator in winter. The main point is to know how to properly prepare milk mushrooms.
Professionals, of course, know all the intricacies of the cooking process. And beginners should carefully familiarize themselves with all the nuances and tricks. These are not simple fried mushrooms. But if you cook, for example, white milk mushrooms correctly, you will get a simply magnificent dish!
What can be prepared from milk mushrooms
There are several types of milk mushrooms. White, black and yellow. White milk mushroom grows in birch forests or pine-birch forests. They rarely grow alone. And if you’re lucky, you’ll find a small clearing with white, and any other milk mushroom.
- White milk mushrooms are mainly used for pickling with mandatory pre-soaking. Otherwise, bitterness may appear in the final product.
- The yellow mushroom is somewhat different not only in color (the cap of the mushroom is darker than the white one), but also in taste. It is found more often in birch forests, less often in spruce forests.
- Well, and, probably, the most famous one, the black milk mushroom. It is used for pickling, again, with preliminary soaking or boiling.
From milk mushrooms you can prepare dozens of dishes of unique taste. Those who believe that this mushroom is only for pickling are mistaken. Milk mushrooms tolerate any type of heat treatment well, and are tasty both fried and stewed, boiled and baked. There are a huge number of recipes for making milk mushrooms!
There are dozens of salads made from milk mushrooms. Chicken with milk mushrooms is highly valued by true gourmets. In addition, there is a huge number of cold and hot dishes made from milk mushrooms. Goulash, cutlets, tomatoes stuffed with milk mushrooms, okroshka, the milk mushrooms themselves stuffed - the list is too long to list here in full.
The easiest thing you can imagine is soup with milk mushrooms and milk mushrooms fried with onions and potatoes: the dishes are the crowns of mushroom pickers. But, of course, at the head of all this abundance are salted milk mushrooms. This cannot be expressed in words - you need to try it at least once to fall in love forever.
Preparing milk mushrooms and cooking recipes
Preparing milk mushrooms for cooking is quite simple. They need to be soaked for at least a day, changing the water every three hours. Or you can boil them to reduce the time.
You can cook mushrooms using any kitchen equipment that is suitable for this purpose. Everything is used - from a simple frying pan to newfangled multicookers. Cook in what is comfortable, and you won’t go wrong. But it’s ideal to fry milk mushrooms with onions and fried potatoes in a cast iron frying pan. Whatever you say, there is no better material for frying pans than cast iron.
White milk mushrooms fried with potatoes
Recipe:
- onions - 165 g;
- white breast - 410 g;
- potatoes - 1 kg;
- vegetable oil - 155 ml;
- salt - 45 g;
- dill - 50 g.
Technology:
- Soak milk mushrooms in cold water salted water (30 grams of salt) for thirty minutes. During this time, small living creatures will crawl out of the mushrooms, which are not noticeable during simple processing of the mushrooms.
- Wash each mushroom thoroughly with a brush or foam sponge. Dry on a kitchen towel. Cut into medium-thick strips.
- Throw the cut milk mushrooms into the pan. Fill them with cold water. Place on the stove. Wait for the water to boil. When the water starts to boil, skim off the foam. Cook for ten minutes. This will be enough to remove all the bitterness from the mushrooms.
- Drain the water through a colander. Pour new water into the pan. Place on the stove again. Cook for another ten minutes.
- Then drain the mushrooms again into a colander. Leave for a while until all the water is gone.
- During this time, process, wash and peel the onions and potatoes. Chop the onion into thin half rings, cut the potatoes into medium wedges.
- Pour vegetable oil into the frying pan. Heat it up. Place the milk mushrooms in the frying pan. Fry until golden brown.
- Add onions and potatoes to the pan. Cook until golden brown, which should cover all ingredients.
- Reduce heat to minimum. Add salt, pepper, and chopped dill. Mix well. Cover with a lid and cook until fully cooked.
- Remove from heat and serve immediately.
Caviar from fresh black milk mushrooms
Recipe:
- fresh black milk mushrooms - 315 g;
- onion - 215 g;
- vegetable oil - 115 g;
- pepper;
- salt.
Technology:
- Sort the milk mushrooms as thoroughly as possible. You need to carefully examine each one so that an obviously wormy mushroom does not slip through. Process the selected milk mushrooms. Cut into small pieces.
- Place all prepared milk mushrooms into a saucepan. Fill them with water. Place on the stove. Wait for the water to boil. Drain it using a colander. Pour new water into the pan with mushrooms. Boil the mushrooms for forty minutes. The foam should be skimmed constantly.
- Then drain the water again, discarding the mushrooms in a colander. Rinse under the stream until the water comes out completely clear and unclouded. Wait until the water drains completely. Dry the milk mushrooms.
- Wash the carrots, process them, peel them, wash them again. Grind with a fine grater.
- Process the onion, peel and rinse. Grind into crumbs with a kitchen hatchet.
- Pour vegetable oil into a saucepan. Heat it up. Add carrots and onions. Fry until done.
- Next, add boiled mushrooms to the vegetables. Salt and pepper. Cook for another ten minutes.
- At the very end, add tomato paste. Simmer everything together for another five minutes. To stir thoroughly. Remove from stove. Cool slightly, and delicious caviar can be served.
Milk mushrooms with chicken and sour cream
Recipe:
- chicken thigh or whole chicken, cut into portions - 1 kg;
- milk mushrooms - 700 g;
- sour cream - 140 g;
- onion - 120 g;
- lemon juice- 10 ml;
- salt to taste;
- freshly ground black pepper;
- dry savory - 2 g;
- Provencal herbs;
- vegetable oil - 120 ml;
- garlic - 5 cloves;
- dill greens - 50 g;
- parsley - 30 g.
Technology:
- Process the milk mushrooms, rinse several times, boil in salted water, cut into wide strips.
- Fry the milk mushrooms in a saucepan in vegetable oil until golden brown over maximum heat.
- Process the onion, peel and wash. Chop into crumbs. Add to mushrooms.
- When the onion becomes translucent, remove the saucepan from the heat.
- Process the chicken, remove the bones and skin. Cut into medium cubes.
- Process the garlic, peel it, disassemble it into slices. Cut the slices crosswise.
- Pour oil into a saucepan and heat it up. Fry the chicken until white and complete evaporation of the liquid. Pepper, salt, add savory and Provençal herbs, garlic. Fry for two minutes.
- Add lemon juice and a glass of water to the sour cream. Stir well. Pour the sauce into the chicken. Mix. Cook for 20 minutes covered.
- Add chopped green stuff. Simmer for another five minutes. Remove from the stove. Let it brew for about five minutes, then serve.
- Boiled rice is perfect as a side dish.
Prepare milk mushrooms according to your favorite recipe: fried, stewed, boiled, and enjoy this wonderful dish during the mushroom season! Or prepare milk mushrooms for the winter so that you can enjoy them until the new harvest.
White milk mushroom is a glorious prey for a mushroom picker. But a lucky rare person can boast of a big “catch” of this beauty - not every mushroom picker knows the mushroom spots. The ancient Roman poet Martial wrote back in the 1st century that it is easier to give silver than to bring milk mushrooms as a gift. This excellent category I mushroom has long attracted attention with its taste and original color when pickled - white milk mushrooms in finished form have a bluish tint.
This mushroom got its name for its massiveness, weightiness, and heaviness - hence the “milk mushroom.” The breast is really heavy and dense. The family of milk mushrooms is quite diverse: aspen, oak, blue, yellow, black, pepper, real, parchment... But the most famous and widespread are three of them - white, yellow and black.
White breast (real). The cap of this mushroom is almost flat or depressed with downward curved edges bordered by a fluffy-fibrous fringe. The size of the cap can sometimes reach up to 50 cm in diameter! But more often they are from 10 to 20 cm in size. Even in dry weather, the cap of the white milk mushroom remains moist. The name “white” milk mushroom is quite arbitrary - its color can range from milky white to light cream, often with lighter concentric circles, and sometimes with brownish, rusty or light yellow spots. The stem is short, up to 6 cm high, 2 cm thick, and becomes hollow in mature mushrooms. The flesh of the milk mushroom is white, dense and fleshy, but brittle, the smell is pungent and pleasant. At the fracture, abundant, caustic milky juice is released, turning yellow in the air.
The milk mushroom grows from late July to mid-September in birch or birch-pine forests, most often in families. These mushrooms like to camouflage themselves under fallen pine needles and leaves. In order for the “quiet hunt” for milk mushrooms to be successful, you must have keen eyes: sometimes a small tubercle of moss or foliage can indicate the presence of a mushroom. There was even a saying among the people: “The milk mushrooms play hide and seek and get under your heels.” White milk mushrooms are used mainly for pickling. Mushrooms are pre-soaked, as the milky juice can give an unpleasant bitterness.
. It differs from its white relative in its cap, on which there are concentric circles of a darker color. For your taste qualities The yellow milk mushroom received a ticket to category II, although many experts can argue with this. This mushroom is found from July to October in birch (less often in spruce) forests.
. The cap of the black milk mushroom reaches 30 cm in size. It is dense, fleshy, dark brown, brown-olive or greenish-black in color with slightly noticeable dark circles, slightly sticky. A young mushroom growing in a deciduous or mixed forest has a flat cap, with a small depression in the middle, and a slightly pubescent, downward-curved edge. A milk mushroom grown in a spruce forest has a funnel-shaped, thin cap, with more dense plates. The stem is 3-4 cm long, about 2.5 cm thick, and hollow in mature mushrooms. The flesh at the break is grayish-white, quickly turns brown, the milky juice is white, sharp, quickly darkening in air. Black milk mushroom belongs to category IV. It is consumed mainly in salted form after long soaking with periodic changes of water or boiling. For adult mushrooms, the top covering of the cap is first removed. When boiled, the mushroom first turns purple, then its color changes to dark cherry or bright red. With proper salting and storage, the strength and taste of the mushroom is preserved for up to 3 years or more.
Since the times of Kievan Rus, milk mushrooms have been considered a valuable commercial mushroom, so Russian cuisine has a huge number of recipes using these gifts of the forest. There are hundreds of recipes for salads with mushrooms. This is a salad of milk mushrooms with herring, peas, sauerkraut and many others. Gourmets highly value poultry dishes with milk mushrooms: the amazing taste of baked meat combined with the strong aroma of mushrooms will conquer anyone. And how many second courses! Goulash from milk mushrooms, okroshka with mushrooms, mushroom cutlets and tomatoes stuffed with mushrooms, stuffed milk mushrooms and roast - the list goes on for a long time. The most simple dishes - mushroom soup and milk mushrooms fried with onions - the signature dishes of lovers of “silent hunting”. But the first thing that comes to mind when you mention milk mushrooms is an incomparable pickle. Although pickled mushrooms using various spices are no less popular.
Classical cold salting method milk mushrooms are simple. Before salting, mushrooms are soaked in salted and acidified water (at the rate of 10 g of salt and 2 g of citric acid per 1 liter of water). Soak for 2 days, changing the water in the morning and evening. Then the mushrooms are placed in prepared barrels or glass jars: a small layer of salt is poured onto the bottom of the container, then the mushrooms are laid out with their caps down, sprinkled with salt at the rate of 40-50 g per 1 kg of mushrooms. Having filled the container, cover the mushrooms with a clean cloth, place a circle on top and place a small weight on it. After 2-3 days, when the mushrooms thicken and release juice, a new portion of mushrooms is added to them, following the same rules. This is done until the sedimentation of the mushrooms stops. Do not remove the load! The mushrooms must be covered with the resulting brine. If it is not enough, then you can add salted boiled water and increase the pressure. Filled containers are placed in the cold for 35-40 days.
Salted milk mushrooms in raspberry style. For 1 bucket of milk mushrooms, take 1.5 cups of salt. Soak the cleaned and washed milk mushrooms in cold water for 2 days, changing the water every day. Then place in layers in a non-resin wooden tub, sprinkling with salt and chopped onions.
Ryazan milk mushrooms. Do not soak the washed small milk mushrooms, but only allow them to dry after washing on a wire rack. Then place in large jars, sprinkle with dill, and lightly sprinkle with salt every 2 rows of mushrooms. Sprinkle a lot of salt on top and cover with a cabbage leaf. No oppression needed.
Salted milk mushrooms in Altai style. For 10 kg of mushrooms, take 400 g of salt, 35 g of dill, 18 g of grated horseradish, 40 g of garlic, 35-40 allspice peas, 10 bay leaves. The milk mushrooms are sorted, cleaned, the stems are cut off and soaked in cold water for 2-3 days, changing the water 1-2 times a day. The soaked mushrooms are washed, thrown into a sieve and placed in a barrel, sprinkled with spices and salt. Cover with a napkin, place a circle and a weight. After compaction, you can add fresh mushrooms until the container is full. Be sure to ensure that the mushrooms are completely in the brine. Milk mushrooms are ready in 30-40 days.
Hot salting of milk mushrooms. For 2 kg of mushrooms: 90 g of salt, 6 cloves of garlic, dill seeds, black currant leaves. Sort the mushrooms, clean them, weigh them. Rinse each mushroom under cool running water, place in an enamel bucket (or large pan) and pour over a cold rein for soaking. Soak the milk mushrooms for 3 days, changing the water in the morning and evening. After this, wash the mushrooms well and cut into large pieces. Place in a saucepan, add cold water, bring to a boil and cook, skimming off the foam, for 10 minutes. Place the cooked milk mushrooms in a colander, let the water drain and cool. Place milk mushrooms in rows in a prepared container, sprinkling with salt, dill seeds, chopped garlic and currant leaves. Cover the container with a napkin, put a circle and bend. The milk mushrooms will be ready in a month.
Quickly salted milk mushrooms. Soak the milk mushrooms for a day, then clean them thoroughly. Pour cold water over the mushrooms and cook from the moment of boiling for 20 minutes. Then drain the water, add fresh water and cook again for 20 minutes. After this, add black peppercorns, bay leaves, cloves and salt to make a fairly strong brine. Cool, mix with vegetable oil and chopped onion, serve. With potatoes - simply delicious!
Pickled milk mushrooms. For 1 kg of mushrooms you will need 1.5 tbsp. salt, 3 cloves, 3 allspice peas, 2 bay leaves, 1.5 cups. water, vinegar. Wash and peel the mushrooms. Leave small caps whole, chop large ones. Pour in cold water and cook from the moment of boiling for 20-30 minutes, skimming off the foam. Drain the water from the finished milk mushrooms. Marinade: 1.5 cups. Pour water into an enamel pan, add enough vinegar so that it is not too sour, add spices, salt, mushrooms and cook for 15 minutes, stirring constantly (otherwise they will stick to the bottom). Place the mushrooms in sterilized jars, pour in the marinade, roll up or screw on a screw cap (just do not use a plastic lid, otherwise the mushrooms will become moldy!). Turn the jars over and cool. Keep refrigerated. Mushrooms can be eaten after 40 days.
In Russian cuisine, salted and pickled milk mushrooms were served not only as a separate dish, but as part of a wide variety of dishes. This variety is especially important for the Lenten table. Here are a few recipes that can be used both in your daily diet and during fasting.
Rassolnik with milk mushrooms
Ingredients:
400 g fresh or canned milk mushrooms
2 onions
2 tomatoes
2 pickles
1/3 parsley root
2 tbsp. maslin
1.5 liters of water or broth
1 tbsp. butter
spices: bay leaf, pepper, salt, hot pepper
greens and lemon for decoration
Preparation:
Wash and peel fresh mushrooms, rinse salted (marinated) mushrooms from brine. Cut into slices. Fry chopped onions, mushrooms and parsley root. Fry the cucumbers cut into small cubes in butter. Boil the broth, add fried mushrooms and add stewed cucumber, boil a little, add spices, bay leaf, chopped tomato, chopped olives and cook until the mushrooms are ready. Serve with herbs, sour cream and a slice of lemon.
"Gruzdyanka"
Ingredients:
500 g salted or pickled milk mushrooms
500 g potatoes
4-5 pcs. carrots
4-5 pcs. tomato
2-3 pcs. Luke
3 cloves garlic
vegetable oil, bay leaf, spices, salt.
Preparation:
Wash the salted milk mushrooms and cut into strips (there is no need to rinse the pickled ones). Cut the potatoes into cubes, grate the carrots on a coarse grater, fry in vegetable oil, finely chop the onion and also fry (separately from the carrots). Scald the tomatoes, remove the skin, cut into cubes. Place the food strictly in layers: milk mushrooms - onions - potatoes - carrots - tomatoes. If there are a lot of products, then alternate the layers in the same sequence. Fill with water so that the top layer is covered with it. Put on the fire, from the moment of boiling, reduce the heat to low, add salt and simmer under the lid for about 15 minutes. Then add bay leaf, garlic and spices and simmer over low heat for another 5 minutes, remove from heat and keep covered for at least 20 minutes. This recipe can be adapted for a slow cooker: lay out the ingredients in layers, add all the spices and put on the “Stew” mode for 1 hour.
Very interesting, “winter” pie with milk mushrooms and sauerkraut.
Ingredients:
For the test:
3 stacks flour
4 eggs
3-4 tbsp. drain oils
40-50 g yeast
For filling:
500 g sauerkraut
300 g mushrooms
1 onion
salt
Preparation:
Prepare the dough using a sponge or straight method and let it rise. Wash the cabbage and simmer covered. Add 1 tbsp. butter, chopped milk mushrooms, chopped onion sautéed in oil. Stir, add salt if necessary, and simmer until done. Cool. Divide the risen dough into two unequal parts and roll out to the size of a baking sheet or mold. Place the larger part on a baking sheet, put the filling on it, put the smaller part on top, pinch the edges, and let it rise for half an hour. Bake in the oven with medium heat.
Happy “hunting” for milk mushrooms and bon appetit!
Larisa Shuftaykina
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, and are 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 you try 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 stir 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. Chop onions and 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 for high fire. 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 considered one of the favorites for mushroom pickers. Many people, having collected these mushrooms in the forest, prefer to salt or pickle them. Cooking milk mushrooms in these ways will help decorate any holiday table with an amazingly tasty appetizer.
The technology for preparing milk mushrooms is not much different from preparing other types of mushrooms. However, there is still one nuance: mushrooms are milky, 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 to completely remove the hot peppery taste of the mushrooms.
Preparing milk mushrooms at home involves pre-cleaning them: all forest debris is removed from the caps and the stems are cut off. Then the mushrooms are thoroughly washed in plenty of water and then soaked. After which it is boiled in salted water and further prepared as a preparation for the winter or as a dish for a hearty lunch for the whole family.
There are many recipes for preparing milk 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 such delicious mushrooms like milk mushrooms.
Hot cooked milk mushrooms by salting - tasty option snacks for any festive occasion. Thanks to the fleshy pulp and characteristic taste, the mushrooms turn out to be appetizing and aromatic, which cannot but please those who try them.
- 3 kg of mushrooms;
- 4 things. bay leaves;
- 10 cloves of garlic;
- 6 sprigs of dill;
- 10 pieces. black currant leaves;
- ½ horseradish root;
- 3 tbsp. l. salt.
Use the step-by-step description of preparing milk mushrooms using the hot method, which will make your work easier.
- Peel, wash and soak the mushrooms for 10 hours in cold water.
- Cut off the tips of the legs and prepare the brine for boiling the mushrooms: 2 tbsp for 1 liter of water. l. salt.
- Let the brine boil, add the prepared mushrooms to the water and cook for 30 minutes, constantly skimming off the foam.
- Place the mushrooms in a colander, rinse well with running water and leave to drain.
- Place a “cushion” of currant leaves and dill sprigs on the bottom of glass jars and sprinkle with a thin layer of salt.
- Sprinkle each layer of mushrooms with salt, chopped garlic cubes, and grated horseradish root.
- Sprinkle salt on the top layer of mushrooms, add bay leaves and 1 sprig of dill.
- Place a weight on top and cover with gauze to prevent debris or insects from getting in.
- After 2 days, take the mushrooms to the basement and leave for 30 days, after which the salted milk mushrooms can be served as a snack.
Salting milk mushrooms with mustard seeds
In this version, preparing milk mushrooms by hot pickling involves the use of mustard seeds, which will make the appetizer more piquant.
- 2 kg of milk mushrooms;
- 3 tbsp. l. salt;
- 1 liter of water;
- 2 dill umbrellas;
- 2 tsp. mustard seeds;
- 4 cloves of garlic;
- 6 peas of allspice;
- Horseradish leaves.
The recipe for properly preparing milk mushrooms using a hot method with mustard is described in stages.
The first step is to prepare the brine: add 1 tbsp to the water. l. salt, horseradish leaves, mustard seeds, allspice.
The soaked milk mushrooms are placed in boiling brine and simmered over low heat for 20 minutes.
Place in a colander and leave for a few minutes to drain excess liquid.
Place in prepared sterilized jars, sprinkle with salt and chopped garlic cloves, and fill with brine.
Dill sprigs are placed crosswise on top so that the mushrooms do not have the opportunity to float up.
The jars are closed with plastic lids and taken to a cool room.
The mushrooms will be ready for consumption in 2 weeks.
Having on hand recipes for preparing milk mushrooms using the hot salting method, every housewife will be able to treat loved ones and friends with a delicious snack.
Recipe for making crispy milk mushrooms by marinating
Pickled milk mushrooms are also popular as an appetizer in Russian cuisine. Preparing crispy milk mushrooms for the winter is an excellent option for the holiday table.
- 3 kg of milk mushrooms;
- 2 tbsp. l. Sahara;
- 3 tbsp. l. salt;
- 9% vinegar;
- 7 peas each of allspice and black pepper;
- 4 things. bay leaves;
- 3 cloves.
The recipe for preparing crispy milk mushrooms by marinating is described below.
- Pre-prepared and soaked milk mushrooms are boiled in boiling water for 20 minutes.
- The water is drained and filled with new water (so much water is taken to completely cover the mushrooms).
- Add salt, sugar, black and allspice, bay leaves and cloves.
- Mushrooms are boiled in marinade for 20 minutes. over low heat, put into sterilized jars.
- Pour 2 tbsp into each jar. l. vinegar (if the jar has a capacity of 1 liter).
- Then the jars are filled to the very top with marinade and closed with tight nylon lids.
- After cooling, they are taken to the basement or to a glassed-in balcony.
How to properly cook fresh milk mushrooms with garlic: recipe with video
How to properly prepare fresh milk mushrooms with garlic by marinating? Classic version preparation has been known for a long time, because it was popular with our grandmothers.
Knowing how to properly prepare milk mushrooms, namely, marinate them with garlic, you can make large supplies of snacks for the winter.
- 2 kg of milk mushrooms;
- 15 cloves of garlic;
- 1 liter of water;
- 10 leaves each of black currant and cherry;
- 5 black peppercorns;
- 2 tbsp. l. vinegar 9%;
- 4 tbsp. l. salt;
- 2.5 tbsp. l. Sahara.
We suggest using the video step-by-step preparation milk mushrooms, which will definitely help every novice cook.
- Cut the soaked milk mushrooms into pieces, add water and let it boil.
- Cook for 20 minutes, skimming the foam from the surface and stirring the mushrooms with a wooden spatula.
- Separately, cook the marinade: add salt, sugar and all spices, except vinegar and garlic, to boiling water.
- Let it boil, add the boiled mushrooms and cook over low heat for 15 minutes.
- Pour in the vinegar, stir and continue cooking for another 10 minutes.
- Cover the bottom of sterilized jars with clean leaves and sprinkle chopped garlic cloves on top.
- Place the mushrooms and pour hot marinade to the very top.
- Close with sterile lids, turn over, insulate and, after cooling, take to the cellar.
Instant fried milk mushrooms
By placing instant fried milk mushrooms in a frying pan from a jar, you can immediately gather the whole family at the table, who will come to enjoy the indescribable aroma of wild mushrooms.
- 2 kg of soaked milk mushrooms;
- 1.5 tbsp. vegetable oil;
- Salt - to taste.
We invite housewives to use a recipe for preparing milk mushrooms with a photo, which will explain step by step how to properly distribute your strength.
- Pour the pre-soaked milk mushrooms with cold water and boil over medium heat for 15 minutes.
- Use a slotted spoon to catch it in a colander, let it drain and cut into pieces.
- Heat the frying pan without adding oil, add the chopped mushrooms and fry over high heat until the liquid has completely evaporated.
- Pour in the oil and continue to fry over low heat until the mushrooms turn golden brown.
- Salt the mushrooms to taste, stir and spoon into sterilized warm jars.
- Press down with a spoon so that there are no voids, add oil from the frying pan and place the jars in hot water.
- Sterilize for 40 minutes. over low heat, roll up, turn over and insulate on top until completely cool.
- Take it to the basement and store for no more than 6 months. at a temperature of no more than +10°C.
It's worth saying that fried mushrooms can be stored not only in the basement, but also in freezer. To do this, place the cooled milk mushrooms in plastic bags, release the air and tie them. Place in the freezer and store for up to 10 months.
Technology for preparing milk mushrooms for the winter
Another quick way preparing milk mushrooms for the winter involves frying them with onions in lard. Advice on preparing such a fragrant delicacy will help every housewife add variety to her daily 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 milk mushrooms for the winter by frying is described in stages.
- Place the soaked mushrooms in boiling water, add ½ tsp. citric acid and boil over medium heat for 15 minutes.
- Place with a slotted spoon in a dry, hot frying pan and fry without adding lard for about 20 minutes so that excess liquid evaporates.
- Add lard to the mushrooms and fry over low heat for 30 minutes. In this case, you should stir the mushrooms every few minutes so that they do not burn and fry evenly.
- Peel the onion, cut into half rings, add to the mushrooms and continue frying for 20 minutes.
- Add salt to taste, sprinkle with chopped garlic into small cubes and stir.
- Place in sterilized jars, top with lard and place in hot water.
- Sterilize 1 liter jars for 40 minutes. on low heat.
- Roll up, let cool at room temperature and take out to a dark, cool room where the blanks will be stored.
Recipe for soup from dry milk mushrooms
The first dish of dry milk mushrooms turns out to be very tasty and aromatic, the recipe for which will help every novice cook to expand their 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 dry milk mushrooms;
- 5 pieces. potatoes;
- 1 piece each 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 milk mushrooms as a flavorful soup is described step by step and will help you cope with the process.
- Rinse dry mushrooms in cold water, soak for 3 hours, and then pour boiling water for 60 minutes.
- While the milk mushrooms are swelling, add water for the soup and prepare the fried vegetables.
- Peel and wash the vegetables, chop: carrots on a coarse grater, potatoes into strips, onions into cubes.
- First fry the onion in a small amount of vegetable oil until soft, then add the grated carrots and fry until done.
- Enter 2 tbsp. l. butter, let it melt and add flour, which will thicken the soup and make it more satisfying.
- Fry everything together with continuous stirring for 2-3 minutes, until the flour turns light brown.
- Remove from the stove, cover with a lid and start eating the potatoes and mushrooms.
- Cut the mushrooms into slices or cubes, add to boiling water for soup.
- Cook over medium heat for 20 minutes, add the potatoes cut into strips, turn the heat to low and cook everything together until the potatoes are ready.
- Add the roast, salt to taste, black peppercorns and bay leaves, stir.
- Boil for 10 minutes, remove the bay leaves and discard, and add chopped herbs to the soup to your taste and immediately turn off the heat.
- Let the soup stand on the stove for 10 minutes, then pour into portioned bowls and serve.
How to prepare cream soup from dry milk mushrooms
A bowl of fresh cream soup made from dry milk mushrooms will not leave anyone indifferent. Therefore, you can learn how to properly cook dry milk mushrooms in the first course to please your loved ones by looking at the recipe for mushroom soup.
- 100 g dry milk mushrooms;
- 5 potatoes;
- 3 cloves of garlic;
- 2 onions;
- 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 in stages for convenience. By offering your household this version of cream soup, you can even add a festive mood to an ordinary dinner.
- Soak dry mushrooms in cold water for 3-4 hours, then cut into pieces.
- Fry in vegetable oil until golden brown, grind in a blender.
- Bring the chicken broth to a boil and add the peeled and chopped potatoes.
- 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.
- Combine the finished potatoes with onions, mushrooms and grind with a blender until smooth.
- Place chopped vegetables and mushrooms in the broth, add crushed garlic cloves, salt to taste and ground black pepper, stir.
- Let it boil for 5-7 minutes, beat the egg, add to the cream and whisk a little again.
- Pour into the soup, stir, bring to a boil and turn off the heat without allowing the cream soup to boil.
- When serving, add a small amount of chopped herbs to each plate for decoration.
Making salted milk mushroom salad: recipe with video
A salad of salted milk mushrooms according to the recipe presented to your attention will be able to conquer any connoisseur of mushroom appetizers. This dish will become an integral attribute for any holiday table.
- 300 g of salted milk mushrooms;
- 6 pcs. potatoes;
- 1 fresh cucumber;
- 2 carrots;
- 1 onion;
- 100 g canned green peas;
- Mayonnaise - to taste;
- 1 bunch of dill.
Watch the video on how to properly prepare milk mushrooms to decorate the table with a delicious salad?
- Rinse the salted milk mushrooms well in several waters, drain, place on a kitchen towel, and cut into pieces.
- Wash potatoes and carrots thoroughly to remove contamination, place in boiling water and boil until tender.
- Peel, cut into cubes, mushrooms into strips, cucumber and onion into small cubes.
- Mix everything in a deep plate, season with mayonnaise and chopped herbs, add green pea, mix and place in a salad bowl to serve.
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 and cheese is perfect for a hearty lunch with the family.
- 1 kg of boiled milk mushrooms;
- 200 g hard cheese;
- 3 onions;
- 4 cloves of garlic;
- 100 g butter;
- Salt;
- 100 ml mayonnaise.
How to properly cook milk mushrooms to make it work tasty dish, we learn from step-by-step description prescription
- Cut the mushrooms into slices, add ½ part of the butter, melted in a frying pan, and fry until golden brown.
- Place the mushrooms on a greased baking sheet and place a layer of onion cut into thin half rings on top.
- Add salt to taste, combine mayonnaise, melted butter and crushed garlic, beat a little with a whisk.
- Grease the top layer and level it with a spoon, pour a layer of grated cheese on top and place in a hot oven.
