How to soak black and white milk mushrooms: video on how to soak over-salted mushrooms and before salting

Mushrooms

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Kira Stoletova

Milk mushrooms are widespread edible mushrooms in Russia; they are popular in home canning in a number of regions. There are several varieties: white and black, creaking and pepper milk mushrooms, poplar milk mushrooms, yellow and many other types. However, most of them have a bitter taste, which, on the one hand, repels worms, but on the other hand, can be harmful to humans. Therefore, the main stage in preparation is soaking the milk mushrooms. We will tell you about important nuances, recipes and useful tips below.

Proper soaking of milk mushrooms

How to soak heavily salted milk mushrooms from salt

Salted or bitter-tasting milk mushrooms are soaked to improve their taste. The washed mushrooms are placed in cold water and soaked for usually 2-6 hours. Before soaking over-salted milk mushrooms, you need to prepare for the fact that the water is changed every hour so that the unwanted substances dissolve faster. Dried milk mushrooms are soaked to restore moisture. The water in which they were soaked is used for food. Many salted milk mushrooms have a bitter, pungent or unpleasant taste and smell. It is important to know how to soak salted milk mushrooms correctly without spoiling the product. Simple tips on how to soak highly salted milk mushrooms can be found on this page.

These shortcomings are eliminated if you soak the mushrooms in water for 2-3 days or boil them well. Place the mushrooms in a bowl and add cold salted water (1 liter of water per 5 kg of mushrooms). Cover with a napkin, then with a wooden circle, with a weight on top. Place the dishes with soaked mushrooms in the cold, preferably a refrigerator, so that they do not sour.

Depending on the type of milk mushroom, the soaking time is from 1 to 3 days.

The water is changed at least once a day. Sometimes it is better to replace soaking with scalding. Milk mushrooms, podgruzdi (dry milk mushrooms) are dipped in boiling water and cooked for 5 to 30 minutes. The water must be thrown away after each cooking or scalding. After cooking the mushrooms, the pan should be thoroughly wiped with dry salt, washed thoroughly and wiped dry. Before soaking milk mushrooms from salt, you need to measure out exactly the amount that will be used to prepare the dish.

Useful tips

Unsalted mushrooms, of course, will not remove excess salt, but when mixed with salted ones, they will create the illusion of a lightly salted dish. You can simply rinse the salted milk mushrooms thoroughly with cold water and soak it in it for half an hour, then add a little vinegar, vegetable oil and onion.

There is an opinion that it is impossible to soak already over-salted milk mushrooms, because they will become tasteless. Therefore, it is recommended to rinse them in a colander under running water, chop the onion and pour in fragrant vegetable oil. The Chinese know how to soak salted milk mushrooms: after washing with water, the milk mushrooms are poured with a hot brine of boiling water, pepper, garlic, herbs, vinegar or lemon juice, sugar, without adding salt, pour this brine over the mushrooms and after an hour you can eat.

The longer they stand in this brine, the tastier they will be. Heavily salted milk mushrooms can be poured with kefir or liquid sour cream and left for a while. Although some mushroom lovers claim that after soaking salted milk mushrooms, their taste is lost and the taste of stagnant water appears.

There are a few simple recommendations that will help improve the taste of the product. They are as follows:

mushrooms can be boiled for 20 minutes. Usually this is enough to eliminate everything unnecessary;
Rice or pearl barley will correct the current situation. Place the contents of the jar in a saucepan along with the marinade. The grain is placed in a clean fabric bag, sent to the rest of the ingredients and boiled. Product components tend to absorb salt;
housewives prefer to use them in preparing a separate dish: salad, mushroom soup, fried potatoes. But then there is no need to add salt to the food or do it in a minimal amount.

And in order to avoid the problem of over-salting in the future, you need to learn how to marinate correctly. There are a lot of cooking recipes, there are cold and hot methods. You can use anyone.

Sometimes some housewives feel like they have over-salted marinade in their mushrooms. What to do if you over-salt the milk mushrooms in the marinade?

You need to take a small piece of cloth and pour 1 tbsp into it. flour and tie tightly with strong thread.
Place in boiling marinade and leave for 10 minutes. The flour will be able to absorb excess salt, then the marinade will acquire an excellent taste, and your mushrooms will be saved!

What should you do if the milk mushrooms turn out to be over-salted during other processes, for example during frying? In this option, correcting the situation will not be difficult.

Mushrooms need to be soaked a little (1-1.5 hours) and placed in a frying pan.
Fry in a dry frying pan until the liquid evaporates, add vegetable or olive oil and continue frying.
In another frying pan, fry the potatoes and combine with the mushrooms, never adding salt. By combining milk mushrooms with potatoes, no one will feel any saltiness.

There is another way to remove excess salt from over-salted milk mushrooms.

Place the mushrooms in a hot frying pan with heated vegetable oil.
Fry for 15 minutes over low heat and add finely chopped onions.
Add boiled potatoes, cut into cubes, and continue frying for 10 minutes.
Pour in low-fat sour cream, mix and simmer over low heat for 10 minutes. If the mushrooms still remain a little salty, add 2 tbsp to the mushrooms. l. premium wheat flour and mix.
Simmer over low heat for 5-7 minutes and remove from the stove. Try the end result, and your efforts will be justified - the dish will not be salty.

First of all, the mushrooms are washed, filled with cold water and boiled.
If the fruiting bodies are highly salted, they are boiled 2 times for 10 minutes (each time in new water), as a result, the taste of salt will weaken.

Mushrooms are washed well in plenty of water.
Fill with cold water, add citric acid and potatoes cut into several halves. These ingredients can extract excess salt from mushrooms.

How to properly soak milk mushrooms before salting

Mushrooms salted in a cold way are especially tasty. But it is important to understand how to properly soak milk mushrooms before salting in this way, since mushrooms can taste bitter. With this method, mushrooms sorted by type are thoroughly washed and soaked in cold, preferably running water. The soaking period for violins (felt milk mushrooms), bitter mushrooms (bitter milk mushrooms) is 3-4 days, milk mushrooms, podgruzdki (dry milk mushrooms) is 2-3 days. Salt and spices are placed in clean, scalded barrels at the bottom, and then mushrooms are placed in rows with their caps down, sprinkled with salt and spices. The filled barrel is closed with a circle with pressure. After 2-3 days, when the mushrooms give juice and settle, the spices are moved away, and the barrel is replenished with a new batch of mushrooms in the same order until it is full. Any excess brine that appears is drained, but the top layer of mushrooms should be under the brine.

Preparation

White milk mushrooms are capricious mushrooms, so you will have to tinker a little with their preparation. Before cooking (for hot pickling), milk mushrooms are soaked for 1-3 hours in cold, lightly salted water. Mushrooms that will be salted cold must be soaked for three days, changing the water at least every 12 hours.

After soaking, rinse the milk mushrooms well under running water using a clean brush. Now you can start salting.

For hot pickling, milk mushrooms are soaked for 1-3 hours, for cold pickling – 3 days, for “dry” pickling they are not soaked at all.

How long to soak milk mushrooms before salting (with video)

You can find out in advance how long to soak milk mushrooms if you decide on the further method of processing them. Depending on the pickling recipe, the soaking time for milk mushrooms also changes. In Belarusian:

Before salting (and salting is done raw), white milk mushrooms, dry milk mushrooms, must be soaked in cold water for 2 days, changing it several times (then doused with boiling water).

In Vyatka:

milk mushrooms, podgruzdki (dry milk mushrooms) are soaked for 5 days.

In Moscow:

Milk mushrooms and milk mushrooms are soaked in slightly brackish water for 3 days.

The brine of salted milk mushrooms is slightly cloudy and viscous. The taste and smell are pleasant, characteristic of this type of milk mushrooms with the aroma of spices, without bitterness. The color is uniform, close to the natural color of this type of fresh mushroom. The exception is black milk mushrooms, which change color significantly.

Watch how to soak milk mushrooms before salting in the video, which presents a variety of methods for this processing.

Recipe with vinegar for iron lids at home

For the winter, we most often use iron lids. However, the jar is hermetically sealed and does not interact with air. After all, we know that as soon as a mushroom sticks out of the brine, it instantly becomes covered first with plaque and then with mold. We use vinegar as a preservative. In the recipe I will give the amount of essence and 9% vinegar.

milk mushrooms – 2 kg,
water – 2 liters,
50 g salt,
4 laurel leaves,
6 pieces of sweet peas,
6 clove inflorescences,
20 ml of vinegar essence 70% (240 ml of table vinegar 9%).

If white milk mushrooms are over-salted during salting, then what should you do? The first thing that comes to mind is soaking mushrooms. White milk mushrooms are soaked according to the same principle as black ones. Another method can be used:

The most popular and not as common as white or black ones are hairy milk mushrooms. This mushroom is distinguished by its large diameter and fringe along the edges of the cap, with a grayish tint after pickling. Its taste is quite tart. It does not require any additional spices other than salt.

Important: the number of mushrooms is given for an already soaked product, so initially you will need a little more mushrooms.

How to soak milk mushrooms for pickling

Ingredients:

1 kg boiled milk mushrooms
50 g salt
spices to taste.

Before soaking milk mushrooms for pickling, soak the mushrooms, cleared of soil, leaves and needles, for 24 hours in salted water (30-35 g of salt per 1 liter of water), changing it twice.

Then wash them in running water, immerse them in boiling water and boil for 5 minutes.

Drain in a colander and cool.

Place in a container in layers, sprinkling with salt and arranging with spices, horseradish and black currant leaves.

Also place leaves on top of the mushrooms.

Cover with gauze and place under light pressure so that within a day the mushrooms will be immersed in brine.

If there is no immersion, the load should be increased.

A cold method of pickling mushrooms that does not require boiling them

It is not necessary to boil milk mushrooms before salting. There are methods for processing components in which heat treatment is not carried out at all. There are many recipes, here is the simplest and most popular of them:

For 10 kg of mushrooms we take 0.5 kg of coarse table salt.
We take a wooden barrel or a tall enamel container and begin to place the mushrooms in it, caps down. Sprinkle each layer with salt. Of course, it is difficult to calculate how much salt to use for each layer the first time. The optimal option is one in which 1 kg of mushrooms are used per layer. In this case, 10 layers are obtained, each of which is sprinkled with 50 g of salt.

We place a wooden disk wrapped in gauze on the workpiece, or simply cover it with a cloth, and place a smaller dish or lid on top.
We definitely use the cargo. This could be a stone or some kind of container with water.
The entire structure must be placed in a cool place with a temperature no higher than 15-16ºС. We decide how long to wait, depending on the desired result. But the first sample should be taken no earlier than 2 weeks later.

Before using cold salting methods, it is necessary to assess all the possible risks of this approach. You should not resort to it if the mushrooms were not collected, but purchased. When working with products from the market or from a store, it is better to use preservation options based on heat treatment of the components.

Tasty and aromatic milk mushrooms will always decorate any holiday or dinner table. They are often prepared in the fall using many popular methods. Some people prefer to pickle mushrooms for the winter, while others use them to prepare caviar or salads. Pickling is the most effective way to prepare forest fruits. This will keep them in a usable form for as long as possible. It is only important to choose a suitable and tasty recipe.

How to properly soak milk mushrooms before salting in Altai style

Ingredients:

10 kg mushrooms
400 g salt
35 g dill (greens)
18 g horseradish (root)
40 g garlic
35-40 allspice peas
10 bay leaves.

Before properly soaking milk mushrooms before salting, the mushrooms are sorted and cleaned, the stem is cut off and soaked in cold water for 2-3 days. The water is changed at least once a day. After soaking, they are thrown into a sieve and placed in a barrel, layered with spices and salt. The mushrooms are covered with a napkin, a pressure circle and a weight are placed. You can fill the barrel with new mushrooms, since after salting their volume will decrease by about a third. Brine should appear above the circle. If the brine does not appear within two days, the load should be increased. 30-40 days after salting, Altai-style mushrooms are ready to eat.

How to soak milk mushrooms

Ingredients:

1 bucket of milk mushrooms
400 g salt
onions to taste

Before soaking milk mushrooms, they must be thoroughly washed and soaked for 2 days, changing the water every day. Place the prepared mushrooms in a container in layers, sprinkle with salt and chopped onions. Press down on top and keep in a cool place for 1.5-2 months.

Small milk mushrooms with dill Ingredients:

1 bucket of small milk mushrooms
400 g salt
dill to taste

Select small milk mushrooms, rinse thoroughly, but do not soak. Dry on wire racks. Place the prepared mushrooms in large jars in layers, sprinkling with dill and salt. Sprinkle salt on top and cover with cabbage leaves. Do not put oppression. Keep in a cool place for 1-1.5 months. Soak the mushrooms before eating.

Milk mushrooms with horseradish

Ingredients:

10 kg milk mushrooms
400 g salt
garlic
horseradish root
dill
Bay leaf
allspice to taste

Clean the mushrooms and cut off the stems. Soak prepared mushrooms in cold water for 2-4 days. Change the water at least once a day. Then place the mushrooms in a colander and let the liquid drain. Place the mushrooms in a container in layers, sprinkling with salt, spices, chopped garlic, horseradish root and dill. Press down with a weight on top. If brine does not form within 24 hours, the load should be increased. After the mushrooms have settled, add fresh ones to the container (after salting, the volume of the mushrooms will decrease by about a third). Mushrooms will be ready for consumption 20-25 days after the last batch is planted.

Spicy milk mushrooms

Ingredients:

1 kg milk mushrooms
50 g salt
Bay leaf
Dill seeds
black pepper to taste

Soak the milk mushrooms in cold water for 7-8 hours. Then rinse, put in another bowl, add fresh water, add salt, bay leaf and cook for 15 minutes, skimming off the foam. Cool the milk mushrooms in brine and place them in sterilized jars in layers, sprinkling them with salt, dill seeds and pepper. Close the jars with a lid and store in the cellar or refrigerator. The mushrooms will be ready to eat in 10 days.

A cold method of pickling mushrooms that does not require boiling them

For 10 kg of mushrooms we take 0.5 kg of coarse table salt.
We take a wooden barrel or a tall enamel container and begin to place the mushrooms in it, caps down. Sprinkle each layer with salt. Of course, it is difficult to calculate how much salt to use for each layer the first time. The optimal option is one in which 1 kg of mushrooms are used per layer. In this case, 10 layers are obtained, each of which is sprinkled with 50 g of salt.

We place a wooden disk wrapped in gauze on the workpiece, or simply cover it with a cloth, and place a smaller dish or lid on top.
We definitely use the cargo. This could be a stone or some kind of container with water.
The entire structure must be placed in a cool place with a temperature no higher than 15-16ºС. We decide how long to wait, depending on the desired result. But the first sample should be taken no earlier than 2 weeks later.

How to soak milk mushrooms after salting

If you know how to soak milk mushrooms after salting, you can even prepare a Lenten pie with salted milk mushrooms even in winter.

For the test:

1.0-1.2 kg flour
50 g yeast
2 cups warm water
1 cup vegetable oil
salt.

For filling:

1.0-1.3 kg of salted milk mushrooms
5-6 onions
1 cup vegetable oil for frying mushrooms and onions
salt
ground black pepper.

Knead lean yeast dough and, covering with a napkin, place in a warm place for fermentation. Meanwhile, prepare the mushroom filling. Salted mushrooms (if they are over-salted, rinse lightly with water, squeeze out) chop into slices in a wooden bowl or cut into noodles, fry well in vegetable oil. Separately, fry the chopped onion. Combine mushrooms and onions, season strongly with pepper and, if necessary, salt. The filling should be spicy, piquant and have a well-defined taste and aroma of mushrooms, onions, and peppers. Roll out the dough, wrap the mushroom filling in it, prick the surface with a fork so that steam escapes during baking, and brush the surface of the pie with strong tea, then bake until done at 200 °C. After baking, grease the pie with vegetable oil to make the crust more tender. This pie has its own characteristic “face”; it is extremely simple and very tasty. These pies are good for fasting days. They should be served with sour cabbage soup, mushroom soup, as an appetizer with vodka and on special occasions. They are delicious with strong tea.