Description of the mushroom and its nutritional qualities
The milk mushroom is one of the edible mushrooms, it is part of the Russula family, the genus Mlechnik. Previously, milk mushroom was the name given to the mushroom, now known as “pepper mushroom.” It has a medium-sized cap - from 5 to 20 cm, having a funnel shape. The edges of the cap are pubescent, its edges are bent inward, it itself is milky white, slightly yellowish, wet and slimy.
The leg is small - 5-7 cm, hollow, matching the color of the cap. The white flesh is very dense and smells like fruit when cut. The milky juice is acrid, white, and after cutting the milk mushroom it instantly turns yellow with a grayish tint. Wide and frequent plates cover the entire leg; they themselves are white with a small admixture of yellow. The spores are yellow.
Brown spots appear on the cap of old specimens, the stem becomes hollow, and the plates turn yellow. It can be found in deciduous and mixed forests from July to September or from early August to early October. Milk mushrooms love well-lit places protected from drafts. The white milk mushroom prefers mixed deciduous forests, the black one grows in sunny, moss-covered meadows.
The pulp of milk mushrooms has a fairly pronounced unpleasant bitter taste. But bitterness is not an obstacle to including the mushroom in many culinary dishes. It is boiled, salted, pickled, fried and stewed.
Milk mushroom is a mushroom included in the first category in terms of nutritional value; in the past it was called the “king of mushrooms” and for good reason, because it is ideal in all respects, pulp:
- meaty and juicy;
- low-calorie - only 18 Kcal per 100 g of product;
- smells nice of fruit.
The dry matter contains about 32% protein, vitamins B1 and B2, and ascorbic acid are present. The mushroom is not only tasty, but also extremely healthy.
Preparation for processing
The collected mushrooms are sorted, separating wormy and old ones from fresh and young ones. Wet caps are cleaned of debris using a sponge or soft brush. It is better to pre-soak the mushrooms in warm water for 10-15 minutes. A simple toothbrush also helps to clean the cap of debris. It is easier to carry out the procedure under a stream of tap water, using a hard sponge for washing dishes as necessary. Next are the milk mushrooms:
- washed 2-3 times, sometimes more, it all depends on the place of collection and the degree of slipperiness of the cap;
- put in large bowls;
- fill with water;
- Place a large plate on top of the mushrooms, pressing them down so that each mushroom is submerged in water.
To get rid of bitterness:
- white milk mushrooms are soaked in water for 2-3 days;
- black ones are left in water for 24 hours.
If the mushroom picker does not know which milk mushrooms are in front of him or plans to pickle, marinate or fry the mushrooms together (black and white mixed), then soak them for 2-3 days.
In this case, you need to change the water at least 2 times a day. If this is not done, the water may turn sour. You need to soak mushrooms solely for the sake of acquiring a certain taste; if a little bitterness does not bother you, then the mushrooms are soaked for 2-3 hours in salted water, after which they are subjected to heat treatment - boiled, fried, stewed.
The mushrooms, freed from bitterness, are washed again with water. Large specimens are cut into several parts, small ones are boiled whole. To check the readiness of the mushroom for further processing, take the one that floats closer to the surface, cut it and taste it. Separately, you need to try the cap and the stem separately. The latter, although in most cases is hollow, can still taste bitter; it is better to keep the mushrooms in water than to endure the unpleasant taste in the future. To prevent the product from spoiling, containers with soaked mushrooms must be stored in a cool place - in the cellar or in the refrigerator.
Cooking time
The cooking time is related to the method of storing mushrooms and their further use:
- When salting. If you plan to pickle, then the mushrooms must be boiled for 10-15 minutes. The exception is cold salting, which does not require cooking.
- When marinating. Cook for 15-20 minutes or more. It all depends on the specific recipe.
- Before frying and stewing. Usually cook for about 20-25 minutes, sometimes more.
- Freezing. Milk mushrooms are boiled before freezing, no more than 7-10 minutes.
The time begins to count after the second boil.
Cooking milk mushrooms
To cook milk mushrooms on the stove, place them in a large enamel pan, fill them with water, and place them over medium heat. You can also boil the water first, remembering to lightly salt it, and only then add the mushrooms.
If the mushrooms are large and old, they will have to be boiled twice. After the second boil, the milk mushrooms are removed from the water with a slotted spoon and the liquid is poured out. The pan is filled with fresh water, the mushrooms are placed in it again and brought to a boil. You need to salt the water once during the first or second cooking.
During cooking, foam may form on the surface. It will definitely be removed. During cooking, the pulp sometimes darkens, becomes purple or greenish.
This is a variant of the norm; because of the color change that has occurred, there is no need to panic or worry about the freshness and safety of the product. Mostly black milk mushrooms change color; if the mushroom picker does not yet have sufficient experience in collecting a particular species, he needs to consult a professional. Subsequently, he will be able to distinguish between different types of mushrooms and prepare them in accordance with their specific species.
Salting and marinating
Before salting or hot pickling, the mushrooms are boiled. Milk mushrooms ready for pickling are soaked in cold water for at least 12 hours. Preparing mushrooms for pickling:
- milk mushrooms are washed;
- put into pans;
- cook in salted water for 15-20 minutes.
During the cooking process, sometimes add onions and bay leaves, and be sure to add some salt to the water.
The finished product is cooled and the salting procedure proceeds directly:
- oak leaves, basil, dill are placed at the bottom of a wooden barrel or glass jar, everything is generously sprinkled with salt;
- Place a layer of mushrooms on top of the greens, sprinkle everything with salt (20 g) and again layer everything with greens.
You can add peppercorns and garlic to the jar. Fill with water, or with brine, but in this case there is no need to mix the mushrooms with salt; a certain amount is added directly during the preparation of the brine.
Before marinating, cook the mushrooms for about 10 minutes. The hot marinade is prepared as follows:
- For 1 liter of water take 1 tbsp. a spoonful of salt, the same amount of sugar and a pinch of pepper, you can add bay leaf and basil;
- Bring the marinade to a boil and cook for about 15 minutes.
The milk mushrooms are placed in jars, and vinegar is added to each container at the rate of 2 tbsp. spoons per 1 liter. Mushrooms are poured with slightly cooled marinade, and the jars are sealed. Store in a cool, dark place. Pickled mushrooms are considered ready to eat 1 month after seaming. They will be salted less, about 7-14 days.
Mushrooms intended for pickling are placed with their caps down. This allows you to maintain the shape and taste of the product when compacted.
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Fried and stewed mushrooms
To fry and stew milk mushrooms, it is not necessary to boil them. But pre-cooking allows you to get rid of some of the bitterness, which is not superfluous if the mushrooms have not spent enough time in the water.
Cook a little longer than before marinating or salting in order to completely eliminate bitterness, which can appear not only with the cold method of pickling, but also, for example, in a salad, which includes fried or stewed milk mushrooms.
Storing Boiled Mushrooms
Even boiled mushrooms cannot be stored for long. Enameled or glass containers, as well as a refrigerator or freezer can extend the shelf life. So, in an open enamel or glass bowl, boiled milk mushrooms are stored for 1-1.5 days in the refrigerator or in the cellar at an air temperature of 0 to +4 degrees Celsius.
Milk mushrooms placed in the freezer are naturally stored longer - from 1 month to six months.
To extend the shelf life, products must not only be placed in suitable containers, but also tightly closed with a lid. In this case, boiled milk mushrooms can be safely eaten 7 days after cooking. Store without brine or mushroom broth, only mushrooms tightly packed in jars, nothing extra.
If during storage bubbles, mold appear on the surface, or the caps become too sticky or smell unpleasant, the product will have to be thrown away. There is no point in trying to process mushrooms in any way, for example, by overcooking or boiling them; this can be dangerous and cost a person’s life.
What to do if a smell appears when soaking milk mushrooms
When soaked, milkweed can turn sour, resulting in a smell reminiscent of sauerkraut. The reason lies in the rare change of water or high room temperature. If the smell is strong and abundant foam appears, then it is better not to risk it and throw it away. Otherwise, you may get poisoned.
When an unpleasant odor has just begun to appear, and the liquid has been changed almost without delay, then it is possible to save the mushrooms. If you no longer need to soak them, you should first rinse them and then salt them using the chosen method. Make the saline solution strong. If further soaking is required, then rinse the raw materials, add fresh water and observe. If the smell reappears or gets stronger, throw out the milkweeds.
Recipes with boiled milk mushrooms
Milk mushrooms are used to prepare pickles, soups, borscht, and salads. They decorate the festive table. Mushrooms are an excellent appetizer, as well as a side dish for boiled potatoes and some cereals.
Rassolnik
To prepare pickle you need:
- 300-400 g of fresh mushrooms;
- onion;
- parsley root;
- butter and sunflower oil;
- olives – 3-4 pieces;
- fresh tomatoes – 2 pieces;
- pickled cucumbers – 2 pieces;
- seasonings to taste.
The mushrooms are boiled for 10-15 minutes separately from the vegetables, after which they are added to the onion and parsley root, previously chopped, and mixed. The prepared mixture is poured with butter and fried in a frying pan until a golden brown crust appears on the mushrooms. Cucumbers are cut into cubes and fried separately in butter. The finished products are mixed in a saucepan, add 1.5 liters of water, finely chopped tomatoes, olives chopped in a blender and seasonings. You need to cook for about 10-15 minutes more. The finished dish is poured into plates, adding a parsley leaf and lemon to each.
Soup
To prepare the soup you need:
- 400 g milk mushrooms;
- several medium-sized potatoes;
- 1 onion;
- vegetable oil for frying;
- parsley;
- sour cream – 100-150 g;
- garlic – 3-4 cloves;
- salt, pepper to taste.
Freshly picked milk mushrooms are boiled for 7-10 minutes in salted water separately from other products, then diced potatoes are dipped into the water and cooked for another 15 minutes. After the specified amount of time, garlic cloves and herbs are placed in the pan.
The onion is pre-fried in sunflower oil (you can replace it with butter, in which case the taste will be more delicate). After adding seasonings, cook the soup for another 20-25 minutes. Readiness is checked by the potato's readiness and color. It should turn out a nice yellow or greenish color. Before serving, the soup is seasoned with fresh sour cream. This can be done in a saucepan or add sour cream directly to the plate.
Salad
For the salad you will need:
- 0.5 kg of milk mushrooms;
- 4 things. eggs;
- 2 potatoes;
- onion;
- sour cream – 100 g.
The mushrooms are soaked and then boiled for about 20-25 minutes. If you get large milk mushrooms, then it is better to cut them before cooking, this will turn out faster. While the milk mushrooms are boiling, boil the potatoes and eggs. All ingredients, including onion, are cut into small cubes and mixed. Season the finished salad with sour cream and add salt or pepper if necessary. It is better to eat freshly prepared; all products, except potatoes, are perishable; the salad can spoil after 1-2 hours on the table.
Preparation:
- We prepare the mushrooms, as indicated in the article above, in any of two ways.
- Cut the potatoes into medium-sized pieces and boil until tender, drain the water from the finished potatoes and add butter.
- Cut the milk mushrooms and roll them in flour
- Place the frying pan on the fire, heat the sunflower oil in it, and while the potatoes are cooking, fry the fruits of the forest until golden brown.
- Mix sour cream with salt and pepper.
- Mix boiled potatoes, fried mushrooms and sour cream sauce.
- Pour into a baking tray and bake in the oven, preheated to 180 degrees, for 5-7 minutes.
Expert advice
Although milk mushrooms are edible mushrooms, they require preliminary heat treatment before being eaten in any form (pickles, marinades, roasts, stewed mushrooms with potatoes). Simply put, they need to be boiled. During the cooking process, the residual bitterness that is not drawn out of the mushroom along with the water during the soaking process disappears. In addition, experienced mushroom pickers advise doing the following things:
- add onions to the pan during cooking;
- cook mushrooms even before frying or stewing.
The latter is not necessary, but it allows you to reduce the bitterness if it still remains.
Milk mushrooms are a favorite mushroom for many. They have juicy pulp and a pleasant taste, which, however, depends on the pre-processing of the mushroom. Before eating, mushrooms are usually soaked in water for several days, then boiled and only then salted, pickled, fried or stewed. The exact cooking time depends on the further method of use, but usually does not exceed 25 minutes.
Procurement methods
There are 2 ways to prepare for the winter:
- cold salting;
- hot pickling.
Hot salting is a more reliable method for conditionally edible mushrooms in general, including milk mushrooms.
Heat treatment will destroy not only microorganisms, but also denatures proteins (disturbs the structure of their macromolecules) in the mushroom pulp, so boiled mushrooms are guaranteed to lose their unpleasant odor and bitter taste. In addition, they turn out soft, but do not lose their shape.
