Podgrudok white (dry milk mushroom): cooking recipes, how to clean, how and how much to cook

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Published: 04/20/2020

Reading time: 43 min

1 How to hot salt white mushrooms with dill seeds
2 Quick recipe for hot salting dry milk mushrooms
3 How to hot salt dry milk mushrooms with currant leaves
4 Quickly Altai-style pickling
5 How to salt preloads for the winter in jars
6 Storage rules

What can be prepared from dry milk mushrooms

White supplements can become the main component of breakfast, lunch or dinner. The most common option is soup made from dry milk mushrooms.

In addition, there are many different ways to prepare dry milk mushrooms. White podgrudki go well with any side dish, especially potatoes and buckwheat porridge. They are often used as an ingredient in salads.

It’s time to cook cutlets with mushrooms. To do this, white podgruzki are first fried in a frying pan with onions, and then mixed with minced meat, from which cutlets are subsequently formed.

An equally common use for mushrooms is pizza. In this case, it is best to pre-soak them in milk, and then fry them with onions and only then put them on the pizza dough.

Mushrooms often serve as a filling for various baked goods, which include pies and pies.

Podgrudok black / Edible mushrooms, berries, herbs

Edible

Black grasshopper (Russula adusta) can be found in the forest from July to October. Nigella prefers bright places in mixed deciduous forests (the presence of birch is required) or coniferous forests (the presence of pine is required). Often the mushroom grows in small groups right on paths or small forest clearings.

The black cap has a convex cap that straightens as it grows. The color of the cap is from gray-brownish to brownish-brown, darker in the middle and with lightened (almost white) edges. The plates are dirty gray-whitish in color and turn black when pressed. The white-gray flesh in the area of the cap is quite dense and becomes loose as it moves to the stem of the mushroom. In the area of the cut, the flesh of the mushroom quickly darkens and turns black. Young mushrooms have an unexpressed aroma; as they age, mushrooms acquire a sour, musty smell and become practically inedible.

Black loads are collected while they are young. Medium and large nigella are almost 100% affected by worms and it is impossible to find a whole, ready-to-eat mushroom among them.

What can you cook with black mushrooms (recipes)

Black podgruzki are generally only salted, and then only after preliminary soaking.

— okroshka with wild mushrooms

- hot salted milk mushrooms

Photos of loading black in nature

Description of loading black in books

How to cook dry milk mushrooms

Selecting white loaders is an important process that requires care. The milk mushrooms should not show signs of rotting or being eaten by insects.

Before preparing the white loading, you need to soak it to get rid of the hardness. Dry milk mushrooms should lie in water for some time to release excess bitterness. To do this, you can fill them with hot water for 2 hours or cold water for 10 hours.

The best option is to soak dry milk mushrooms overnight

Important! White loads need to be soaked in boiled water.

After the soaking process, the white mushrooms are completely ready to become ingredients in dishes.

How to clean dry milk mushrooms after harvesting

White loaders must be cleaned. Before immersing them in the soaking solution, you need to get rid of all contaminants. Usually the lower part of the stem is cut off, all leaves, debris and branches are removed, and the stem and cap are carefully cleaned. All damaged areas are cut off with a knife.

Before starting to create a dish, it is recommended to carefully inspect the white loading plates again for contamination.

How and how much to cook dry milk mushrooms

Usually, after soaking, the process of cooking the mushrooms follows. Dry milk mushrooms need to be boiled for 25 minutes. Some housewives recommend repeating the procedure twice.

The benefits and harms of black russula

Eating supplements is good for health; they have a rich chemical composition. They contain proteins and carbohydrates, vitamin B2 and nicotinic acid PP. At the same time, the calorie content of fungi is low, so you can eat them even if you have a tendency to gain excess weight.

Black russula will have a beneficial effect on gastrointestinal ailments, when the blood is too thick and prone to thrombosis. Tasty fungi have a positive effect on the condition of blood vessels and the heart, and help prevent the development of many dangerous diseases.

Of course, with all their many valuable properties, black supplements can also be harmful. Children under 10 years of age, pregnant women and nursing mothers should not eat them; the effect of fungi on the fetus and infant body can be unpredictable. It is better to refrain from using it if you have acute and chronic diseases of the pancreas, or with a stomach ulcer.

Advice! Even in good health, you need to remember the daily norms and not eat more than 150 g of black russula per day.

How to cook milk mushrooms from dry milk mushrooms

Ingredients:

150 g dry milk mushrooms;
3 potatoes;
1 onion;
1.5 liters of water;
150 g fat sour cream;
1 tbsp. l. ghee;
salt, pepper, herbs to taste.

Step-by-step preparation:

Preparation of dry milk mushrooms begins with soaking for several hours.
Chop the onion and fry in ghee until golden brown.
Cut the milk mushrooms into small slices and add them to the onion, then fry for 4 minutes.
Pour in sour cream and simmer for another 5 minutes.
Boil the potatoes and crush the prepared vegetable in the broth. You can remove the potatoes from the pan, cut them and return them to the broth.
Add mushrooms to the pan with potatoes and cook for 2-3 minutes.
Add salt, spices and leave to brew for 20 minutes.

White cabbage soup looks more appetizing when combined with greens

It is best to serve a dish of dry milk mushrooms hot with bread.

How to fry dry milk mushrooms with onions

Ingredients:

250 g of white supplements;
1 onion;
vegetable oil, salt and herbs to taste.

Step-by-step preparation:

It is recommended to soak dry milk mushrooms overnight in advance and then boil them twice.
Separate the stems from the caps.
Cut the caps into small pieces and place in a frying pan without adding oil.
Cook dry milk mushrooms covered for about 6 minutes.
Peel the onion and cut into small pieces.
Add the onion to the milk mushrooms, add oil, salt and fry for 4 minutes, stirring the dish occasionally.
You can add greens if you wish.

The juicy dish is prepared in a matter of minutes and turns out tasty and aromatic.

Fried white mushrooms can be added to boiled potatoes or mixed with buckwheat porridge.

How to fry breaded dry milk mushrooms

Ingredients:

120 g dried mushrooms;
180 ml milk;
90 g wheat flour;
360 g breadcrumbs;
½ tbsp. l. corn starch;
1 tbsp. l. lemon juice;
½ tsp. salt;
½ tsp. garlic powder;
4 tbsp. l. vegetable oil.

Step-by-step preparation:

Preparing the white soup begins by soaking the mushrooms in water.
Mix flour, starch, salt and garlic powder in any convenient container.
Pour in the milk and lemon juice, then mix the ingredients well. If desired, you can season with chili sauce.
Slice the mushrooms into not very thin slices.
Dip the pieces in the mixture that was made before.
Dip milk mushrooms in breadcrumbs.
Heat the oil in a frying pan and add the mushrooms to it.
Fry on each side for 90 seconds until golden brown.

It is recommended to serve the finished dish with sauce

Breaded fried mushrooms will be an excellent appetizer that can be served to guests or to please loved ones.

How to make a pie with white toppings

Ingredients:

500 ml yogurt;
450 g flour;
250 ml vegetable oil;
500 g of white loading;
4 onions;
100 g sugar;
1 g citric acid;
salt and black pepper - to taste.

Step-by-step preparation:

Immerse the white loads in cold water for 10 hours.
To create the dough, you need to take a container and mix yogurt, salt, sugar, 150 g of butter and citric acid in it.
Whisk the ingredients for 4 minutes until the sugar crystals dissolve.
Sift the flour twice and then gradually add it to the dough, mixing thoroughly to avoid lumps. The result should be a dough of soft and uniform consistency.
Peel the onions for the filling and cut into rings.
Fry the vegetable in a frying pan.
Wash the mushrooms and cut into small pieces.
Add the toppings to the onions and fry the filling for 5 minutes.
Divide the dough into 2 parts and roll out.
Grease the baking sheet with oil to prevent the cake from burning.
Place the first part on a baking sheet, place the mushroom and onion filling on top and cover it with the second part.
Pinch the edges of the pie.
Preheat the oven, put the pie with white toppings in it and bake at a temperature of 180 degrees until golden brown.

Mushroom pie can be served on any occasion

Pie with white toppings does not require much money or time, but has a great taste.

How to make pies with dry milk mushrooms

Ingredients:

200 g dry milk mushrooms;
1 onion;
1 bunch of green onions;
400 g flour;
100 g butter;
100 ml boiled water;
100 ml milk;
4 chicken eggs;
7 g dry yeast;
salt and sugar 1 pinch each.

Step-by-step preparation:

Soak dry milk mushrooms in water overnight.
Sift the flour and dissolve the yeast in the water, letting it sit for 10 minutes.
Add 1/3 of the flour to the yeast and leave in a warm place for 40 minutes to infuse.
Break 3 chicken eggs into a container and separate the yolks from them, which will be needed for cooking.
Add sugar to the yolks and beat them until foamy.
Pour milk into the yolks and mix thoroughly.
Add butter, remaining flour and mixed with yeast; start kneading the dough.
Cover the dough with a towel and leave for 1 hour.
Start preparing the filling. Wash the mushrooms and cut into medium-sized pieces.
Finely chop two types of onions.
Fry the onions and after a couple of minutes add the mushrooms to it.
Fry the filling for 8 minutes.
Then add green onions and cook for another 5 minutes.
Divide the dough into several pieces and roll out.
Place the filling in the center of each layer and form into pies.
Fry the treat on both sides and serve.

White dumplings are an excellent topping for baked goods.

After soaking, the bitterness is not felt, so both large pies and small pies are often prepared with them.

Growing method

White mycelium is sold in many specialty stores. Of course, you can make your own mycelium using an old specimen brought from the forest. But this method is not justified by the long wait for the harvest, and besides, nothing may come out at all, and therefore it is most convenient to purchase ready-made planting material.

Both live mycelium and dried mycelium are sold. The first one is not stored for long, so it should be planted almost immediately in the chosen place. The second has an unlimited shelf life. Dry mycelium is more convenient and popular among gardeners and gardeners.

Read also: How to plant a Christmas tree from the forest in a pot

The material of one package is planted under a tree, and the area is usually up to three square meters. Next step by step:

A trench up to 15 cm deep is dug.
At its bottom the soil becomes fluffy.
Mushroom planting material is evenly distributed over the surface.
Everything is covered with earth mixed with humus. The proportions are maintained in equal parts.

Then the site is covered with soil left over from digging the hole. All tree species are suitable for planting. It can be produced at any time of the year, in the southern regions of the country even in winter. The first harvest will appear in spring or autumn; up to 4 kg can be harvested, but not earlier than six months after planting. In dry weather, the area should be watered abundantly. The mycelium will exist for as many years as the tree, and can be collected twice a year.

Recipe for puff salad of salted dry milk mushrooms

Ingredients:

100 g of white supplements;
1 boiled potato;
1 boiled carrot;
1 boiled beets;
1 red onion;
½ tsp. Sahara;
½ tsp. apple cider vinegar;
mayonnaise;
salt and herbs to taste.

Step-by-step preparation:

Immerse dry milk mushrooms in water for 11-13 hours.
Peel the onion and cut into half rings, mix with vinegar, salt and sugar.
Cut milk mushrooms, carrots, potatoes, beets into small pieces.
Start assembling the layered salad from the first layer, placing chopped mushrooms on the bottom.
Grease the layer with mayonnaise and place carrots on top.
Spread the mayonnaise again and add the potatoes, then the onions and beets.
Place mayonnaise on the beets and add herbs to taste on top.

Layered salad is best served in a transparent container or on a plate

It is recommended to leave the salad in the refrigerator for several hours so that the layers can soak in the sauce. Layered salad with white toppings is especially relevant for the holiday table.

Cold salting method

This method takes longer than the previous one. But the finished mushrooms turn out elastic and crispy. These mushrooms are especially good in salads. If the weather is warm, when soaking you need to make sure that the product does not sour, otherwise all the preparations will deteriorate.

loading – 5 kg;
salt – 250 g;
allspice – 5-6 peas;
bay leaf – 6 pcs.;
horseradish – 2-3 leaves;
dill;
cherry and currant leaves.

Soak the mushrooms in clean water in a cool place for 6-20 hours. It is advisable to remove the stems. The water needs to be changed periodically. Determining readiness for pickling is very simple: you need to try to bend the cap, it should be elastic and elastic. If the hat breaks, it means the time is not up yet.
Line the bottom of a large enamel container or wooden tub with cherry leaves, currants, horseradish, dill, lava leaf, and pepper. Place mushrooms on them in layers of at least 5-6 cm, sprinkling them with salt. Sprinkle more spices on top.
Place a weight on top. When the mushrooms have settled, you can add freshly picked ones.

The mushrooms will be ready in 30-35 days. In the photo you can see loadings salted using both methods.

Mushroom pickles can be used to prepare various dishes.

How to prepare a salad of white mushrooms with onions and sour cream

Ingredients:

200 g dry milk mushrooms;
3 tbsp. l. sour cream;
1 onion.

Step-by-step preparation:

Leave the main ingredient in the water overnight.
Wash the milk mushrooms with cold water and cut into large pieces.
Coarsely chop the onion.
Mix the dressing and onion.

You can decorate the salad with parsley or dill

To add satiety and taste, you can add boiled potatoes and chicken eggs to the dish.

Treatment

First of all, the collected mushrooms need to be cleaned of adhering twigs, leaves and other forest debris. Then you should remove the skin from the cap (pre-soaking the caps in clean water will help make the task easier) and clean the stem thoroughly, cutting it in several places to prevent worms in each specimen.

Peeled and cut fruiting bodies (it is advisable to immediately divide into parts only large specimens) all that remains is to rinse well under running water and place in a pan for heat treatment. For further preparation, the mushrooms are boiled in two stages (20 minutes each), each time filling the loading with clean water.

How to cook mushroom caviar from dry milk mushrooms

Ingredients:

250 g dry milk mushrooms;
1 onion;
3 tbsp. l. vegetable oil;
salt, pepper, herbs to taste.

Step-by-step preparation:

Pre-immerse the milk mushrooms in water for several hours.
Peel the onions and chop into small cubes.
Fry the onion in oil until golden brown.
Grind milk mushrooms and onions in a blender or meat grinder.
The resulting mass needs to be salted and seasoned with pepper.

Mushroom caviar served with bread and herbs

Recipe for making solyanka from dry milk mushrooms

Ingredients:

150 g mushrooms;
4 potatoes;
2 tbsp. l. tomato paste;
1 onion;
3 pickled cucumbers;
400 g beef;
150 g smoked meats;
salt, pepper, herbs, bay leaf, garlic to taste.

Step-by-step preparation:

Soak milk mushrooms in water in advance.
Pour cold water over the meat, add a couple of dried mushrooms and cook for 90 minutes.
Remove the meat and strain the broth.
Cut the meat, cucumbers and mushrooms into strips.
Chop pepper, herbs, onion and garlic.
Pour oil into the pan and sauté the onion.
Add cucumbers to the onions, a couple of tablespoons of their brine and simmer for 4 minutes.
Add chopped mushrooms, add tomato paste, pepper and simmer for 3 minutes.
Place potatoes in the broth and cook covered for a quarter of an hour.
Place the meat in the broth.
Fry the smoked meats and add them to the broth with potatoes and beef.
Add the roast to the pan, add salt and simmer for 15 minutes.

Solyanka with mushrooms looks very bright and juicy

It is recommended to let the soup with white mushrooms brew under the lid for 20 minutes, then season with sour cream and serve.

How to bake dry milk mushrooms in the oven with herbs and garlic

Ingredients:

100 g dry milk mushrooms;
1 clove of garlic;
3 tbsp. l. olive oil;
parsley, lemon, thyme, pepper, salt to taste.

Step-by-step preparation:

Soak dry milk mushrooms in water for several hours.
Separate the caps and stems.
Mix parsley, spices, salt, oil, chopped garlic and lemon juice with a blender.
Fill some of the mixture into the caps, and simply mix the rest with the mushrooms.
Place the ingredients on a baking sheet and season with thyme.
Bake in the oven for half an hour at a temperature of 200 degrees.

If you sprinkle cheese on top of the dish, it will turn out even more appetizing.

A simple dish, the main ingredient of which is dry milk mushrooms, is perfect for an evening meal.

False doubles of black russula

Photos and descriptions of black russula indicate that it has no poisonous counterparts, even if you confuse it with other mushrooms, this will not create a health hazard. Edible counterparts include 2 fungi, also belonging to the genus Russula.

Blackening loader

The mushroom is very similar to nigella, it has the same structure and similar sizes, grows in mixed and deciduous forests, next to birch and pine trees. The main difference between the blackening cap is the more frequent plates on the lower surface of the cap, and the skin on the upper surface of the fungus is darker.

The blackening variety of the mushroom produces a distinct musty odor that is absent from the black cap mushroom. If you break a mushroom in half, its flesh will immediately turn black where it was broken, and will not first become reddish, like that of black russula.

Wavy Russula

Black-purple or wavy russula also looks like a black russula. Normally, the color of the cap is deep cherry, almost purple, but sometimes the color becomes similar to the color of a black cap. The main difference between the mushrooms is that the color of the nigella is less rich and deep than that of the wavy russula, and in the middle of the cap the nigella does not have a dark spot.