Methods for preparing milk mushrooms at home: recipes, step-by-step photos and description of technology

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Milk mushrooms are lamellar mushrooms with a wide white cap, one of the most beloved and revered in cooking. But there is one important nuance - they are conditionally edible, because they contain a certain amount of juice, which has a rather unpleasant taste and can spoil the finished dish if all pre-processing conditions are not met. For this reason, mushrooms need special cleaning and soaking. Processing milk mushrooms is simple and even novice mushroom pickers can do it.

How to properly clean milk mushrooms after harvesting

Recipe for preparing milk mushrooms using the hot salting method

Hot cooked milk mushrooms by salting are a delicious snack option for any festive event. 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.

How to remove bitterness?

All types of milk mushrooms are bitter and can retain an unpleasant taste even after heat treatment. It's all about the pulp - it contains a large amount of whitish juice, due to which it not only has bitterness, but also darkens or turns yellow when broken.

Therefore, as long as the pulp contains a high content of milky juice, it will be bitter. There are no toxic compounds in the juice, so mushrooms containing juice do not pose a danger to humans, but if you neglect processing, the dish of milk mushrooms will turn out bitter and tasteless

There are several methods for removing bitterness, but before using them, you should clean off any dirt adhering to the fruit body, trim the lower part of the stems and cut out the rotten parts.

The first method is called soaking, it takes a long time, but is quite effective. The fruit will not only acquire a pleasant taste, but will also retain the light color of the pulp. It is necessary to soak for at least 2 - 3 days, otherwise the milky juice will not have time to be washed out of the pulp.

It is advisable to change the water 3-4 times a day or more, otherwise it will not make sense, since the mushrooms will sour in their own juice. To prevent the caps from floating up, they are pressed down, thereby immersing the fruits completely in water, otherwise the part dangling on dry land will remain bitter. To determine the readiness of the mushrooms for further processing, just cut and lick it at the cut site.

The second method is digestion. It is faster and no less reliable, but this method will be useful if the milk mushrooms are subsequently added to soup or fried; for pickling and pickling, the first method is better suited (although no one bothers to combine them).

Cooking lasts about 10 minutes, after which the water is drained and the process is repeated again. Next, the boiled mushrooms are placed in a colander and kept there until the water is completely drained.

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? The classic version of cooking 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 a video of step-by-step preparation of 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 is worth saying that fried mushrooms can be stored not only in the basement, but also in the 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.

Distribution and collection features

The distribution areas of milk mushrooms are deciduous or mixed forests: birch, birch-pine, with linden undergrowth. The comfortable soil temperature required for their growth and reproduction is from +8 to +11°C. Therefore, they are practically not found in the south of Russia and Europe, preferring the northern regions of the temperate climate zone.

Milk mushrooms grow in July - September . If the weather is warm and rainy, they can occur in early October. They don’t like heavy rains; mushrooms quickly deteriorate after it. They also do not like long dry weather, but appear after a long drizzling “mushroom” rain. Milk mushrooms grow in large groups. If one mushroom is found, a whole family of them is sure to nest somewhere nearby, camouflaged by a dense cover of fallen leaves or pine needles.

Adult milk mushrooms can reach enormous sizes . The cap, with a diameter of 5 to 20 cm, looks like a funnel on top and has a wet surface. The stem is cylindrical, smooth, its height is up to 8 cm, its diameter is up to 5 cm. The color of the cap depends on the type of mushroom. It can be yellow, white and even black. When broken, it releases a caustic white juice, which, when exposed to air, quickly acquires a sulfur-yellow color. At the bottom, the cap consists of white wide plates.

Not all milk mushrooms are edible. Particularly dangerous is the camphor milk mushroom , or camphor milkweed, which can cause severe poisoning if it accidentally ends up in a basket. Its special characteristics: a brown cap with sparse yellow plates, the place where it breaks immediately darkens. But, fortunately, it is rare.

Technology for preparing milk mushrooms for the winter

Another quick way to prepare milk mushrooms for the winter is to fry 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.

General cooking rules

Milk mushrooms are conditionally edible mushrooms. This means that before preparing any dish they require general additional processing. First of all, you need to remove their inherent bitterness. If this is not done from the very beginning, no amount of culinary processing, even the most sophisticated, will help in the future. The spoiled dish will only have to be thrown away.

Recipes for salad with fried mushrooms and champignons

The cause of bitterness is lactic acid, which is part of the mushroom juice. In order to remove it, the mushrooms should be soaked in salted water for three days . But first they need to be cleaned, after sorting out those damaged by worms and too old, which may contain toxins dangerous to health and life. It is advisable to clean with a sponge or soft brush, since milk mushrooms very strongly collect forest dirt. To make cleaning easy, it is advisable to keep them in water for one hour.

The water in which the mushrooms are soaked must be changed regularly, every four hours. The air temperature in the room where soaking occurs is also important. In a room that is too warm, this process must be reduced to one day, otherwise the mushrooms may begin to sour.

If you don’t want to do soaking, since this process is lengthy, then you can boil the milk mushrooms . Digestion is carried out in three stages of 25 minutes each, using heavily salted water in large quantities. An additional advantage of this method is that boiled mushrooms are easy to wash. But there is also a minus - after boiling, the pickled milk mushrooms will not crunch. The soaked mushrooms are washed in running water, after which they are ready for use.

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. Dried mushroom soup will create a unique atmosphere in your home, 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.

Duck stuffed with salted milk mushrooms

Duck with “royal mushrooms” is a true embodiment of the generosity and diversity of national cuisine. This dish is intended for the holiday table. For stuffing, a complex filling is prepared, but the efforts of the chefs pay off with admiring reviews of the recipe.

Ingredients:

duck – 1 pc.;
minced pork and beef – 100-150 g;
salted milk mushrooms – 5 pcs.;
white bread – 2 slices;
milk – 100 ml;
eggs – 2 pcs.;
onion – 1 head;
sour cream – 2 tbsp. l.;
parsley and a mixture of peppers to taste;
salt to taste.

Preparation:

Hard boil the eggs, chop finely.
Cut the washed milk mushrooms, combine with chopped and fried onions.
Soak slices of bread in milk.
Chop the greens.
Combine minced meat, fruiting bodies, eggs, onions and bread. Season with sour cream, pepper, salt.
To stuff a duck, you need to trim off the skin from the neck and excess fat. Sew up the neck.
Season the bird with salt and pepper both inside and out.
Stuff the inside with minced meat and sew it up. Tie the legs.
Take a baking bag and place the duck breast side down. Place in the oven for an hour. Temperature – 180 0C.

At the end of baking, you can add boiled potatoes and tomatoes to the duck.

Comment! Instead of a bag, you can use baking paper or foil.

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 peas, mix and place in a salad bowl to serve.

Preliminary preparation

The main feature of milk mushrooms is the caustic milky juice contained in their pulp, because of which these mushrooms cannot be eaten raw, and in many Western countries they are even considered inedible. In order to make these mushrooms suitable for consumption, milk mushrooms must be soaked and boiled before further culinary use.

Fruiting bodies must be carefully sorted and cleaned of dirt and forest debris. The most stubborn stains can be scraped off with an old toothbrush or a knife blade. You need to carefully check the mushrooms for the presence of worms and rot and throw away specimens that are too damaged by them. If the area of damage is small, it can be easily removed with a knife.
After cleaning the milk mushrooms, rinse thoroughly under running water.

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.

We will learn from the step-by-step description of the recipe how to properly cook milk mushrooms to make a tasty dish.

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.
Bake for 30 minutes at 180°C, let stand in the oven for 15 minutes, place on plates and serve hot.
To make the baked dish more satisfying, you can add potatoes, cut into strips or thin slices, as another layer. Bake mushrooms and potatoes for at least 40-45 minutes.

All the proposed methods of preparing milk mushrooms, either as preparations, or as everyday and holiday dishes, will help increase the culinary experience of every caring housewife. Choose recipes to prepare and delight your loved ones with delicious appetizers, salads and soups.