How to cook dishes from milk mushrooms

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Rich and tasty

Frozen mushroom brisket is very easy to prepare, and the process will not take much of your time. And to make this dish even more rich and interesting, you can cook it in chicken broth, or add another type of mushroom, such as honey mushrooms, to the Georgian mushroom.

A supply of frozen milk mushrooms will help you prepare a delicious soup from them at any time of the year.

The peculiarity of milk mushrooms is that these mushrooms contain a caustic milky juice, which does not allow them to be eaten raw. Because of this, in Western countries, milk mushrooms are generally classified as inedible and almost poisonous species. In Russia, however, milk mushrooms have been successfully collected and used for food for hundreds of years, and the problem of milky juice is combated by soaking the mushrooms for a long time in clean water. After which the milk mushrooms are successfully salted, fried, made into soup, or frozen.

Milk mushrooms from frozen mushrooms are usually prepared much faster than from fresh ones, since milk mushrooms are usually frozen already boiled. Therefore, you can cook a delicious and aromatic mushroom soup in just half an hour. Milk milk can be cooked lean, with vegetables, or you can add poultry to it and serve it with sour cream.

How many calories are in soup with frozen milk mushrooms?

For 100 gr. frozen milk mushrooms usually provide 20 kcal, but the total calorie content of the soup depends on the other ingredients. If we assume that the volume of a standard serving of soup is 250 ml, then its calorie content will be - with potatoes - 105 kcal, with potatoes and chicken - 154 kcal. If you serve these dishes with a spoonful of sour cream, their calorie content will increase by another 41.2 kcal.

If you cook Georgian mushrooms correctly, you will get an appetizing and tasty dish, with a low calorie content, but at the same time, it perfectly satisfies the feeling of hunger.

The classic recipe for frozen milk mushrooms is easy to follow, and the cooking process does not take much time. However, to diversify the menu and make the dish even richer and more nutritious, the soup can be cooked in chicken broth or another type of mushroom can be added, for example, honey mushrooms. Frozen milk mushrooms allow you to prepare soups at any time of the year, however, it is important to know some subtleties so that the food is guaranteed to be tasty.

Description

The easiest way to find milk mushrooms is in the deciduous or mixed forests of central Russia, the Urals, Belarus, Siberia and the Volga region. Milk mushrooms begin to appear in early July, their season ends in September.

By the way, in Western European countries, milk mushrooms are considered inedible mushrooms, while in Russia it is impossible to find a more suitable mushroom for pickling. True, before salting, the bitterness should be removed from the milk mushrooms. To do this, they are soaked for a whole day in fresh cold water, which is changed periodically. When prepared, milk mushrooms can decorate any holiday table.

According to an old Siberian recipe, milk mushrooms are salted together with other mushrooms: volnushki and saffron milk caps. To do this, all mushrooms are pre-soaked and then kept in wooden barrels with spices. Usually milk mushrooms are ready on the 50th day of salting. During the times of Tsarist Russia, not a single Lenten table in noble houses was complete without salted milk mushrooms. For this purpose, mushrooms were specially exported from Kargopol district to St. Petersburg.

It is better not to fry or boil milk mushrooms; it is still a conditionally edible mushroom, which is best to be pickled and then, in its salted form, used to prepare other dishes. Salted milk mushrooms are good in pies, with horseradish, and fried in oil.

Mushroom soup from salted milk mushrooms with beaten egg

Soup from salted white milk mushrooms according to this recipe can be prepared for future use and stored in the refrigerator. If it sits for 2-3 days, it will be even tastier. Using a minimum of ingredients, preparing mushroom soup will take no more than 30 minutes. Trying

Rye lavash rolls stuffed with liver pate and mascarpone cheese are convenient to take with you on a picnic or simply serve as an appetizer. Before cutting, the roll should lie for an hour and a half so that the sheets of pita bread are saturated with the filling and become soft.

Autumn soon. Mushroom pickers go to the forest to pick mushrooms and bring home the forest harvest. And the housewives have a problem: they don’t know how to cook, how to cook milk mushrooms from milk mushrooms. The recipes say that Georgian soup is made from milk mushrooms and potatoes.

Recipe descriptions and photos of finished dishes are provided. And the soup turns out bitter. What is it, why? Read a detailed recipe with photos on how to cook milk mushrooms from fresh, salted and frozen milk mushrooms.

How to clean

First of all, you need to carefully examine the mushrooms, remove large and easily separated debris, reject and throw away those that are eaten by worms, are loose to the touch or

wrinkled during transportation. Quite often, recipes recommend sorting mushrooms by size so that they can be beautifully placed in a jar or other container for pickling. In addition, it is the young, and therefore small and strong, milk mushrooms that are the meatiest and hold their shape best when cooked.

Then the gifts of the forest should be soaked in cold water for a day. To get rid of unwanted worms and beetles, you can add a pinch of salt to the water, and to prevent the mushrooms from floating, press them down, for example, with a plate. It is better to put the soaked milk mushrooms in a cool place and do not forget to change the water as often as possible (at least 3-4 times), otherwise they may turn sour.

After soaking, you need to start the final cleaning. The easiest way to do this is with a toothbrush or the hard side of a dish sponge. Yellowed and limp areas can be trimmed with a knife.

How to salt boiled white milk mushrooms with brine

An appetizer of boiled milk mushrooms for the winter is an excellent addition to salads and strong drinks; it is added to okroshkas and pies.

For a volume of 8 liters you need to prepare:

white milk mushrooms – 5 kg;

For the brine:

salt, depending on the amount of water, 1.5 tbsp. l. for 1 l;
bay leaf – 2 pcs.;
black peppercorns – 1.5 tbsp. l.;
allspice – 10 peas;
cloves – 5 pcs.;
garlic cloves – 4 pcs.;
black currant – 4 leaves.

Cooking steps:

Boil the mushrooms for 20 minutes in a large saucepan in enough water to double the amount of fruiting bodies. First add 1.5 tbsp. l. salt.
Brine is prepared in a separate container. For 1 liter of water take 1.5 tbsp. l. salts and seasonings.
The brine is placed on low heat for a quarter of an hour.
Boiled milk mushrooms are added to the brine and left on the stove for another 30 minutes.
Then add the garlic cloves and mix everything together.
Currant leaves are placed on top.
The pan is covered with a lid of a smaller diameter, and pressure is placed on top.
The container is sent to a dark, cool place for the winter. Pickling from boiled milk mushrooms is ready in a week.

Salted white milk mushrooms will become a real delicacy on the holiday table

Simple secrets

In order for the fruiting bodies to defrost faster, they must be doused not with boiling water, but simply with lukewarm water. If you place them in boiling water, the mushrooms will soften and become sloppy and unappetizing in appearance.
To give the Georgian mushroom a richer taste, you can crush some of the mushrooms in a mortar.
There is no need to wait for the product to completely defrost - milk mushrooms can be placed in boiling water even in a not completely defrosted form - this way the structure of their pulp is better preserved.
If the milk mushrooms were frozen fresh, they must be boiled for an hour.

Cold salting of boiled milk mushrooms

If you coldly salt forest products for the winter, they acquire a special aroma and become crispy.

For 1 kg of milk mushrooms for brine take:

salt – 50 g;
bay leaf – 1 pc.;
garlic – 5 cloves;
dill - a small bunch;
horseradish root;
allspice and black pepper to taste.

Stages:

Prepare the pickling mixture. To do this, chop garlic, horseradish root and dried bay leaf. Finely chop the dill sprigs. Add allspice and black pepper and salt.
Take a container in which you will salt the milk mushrooms. A small amount of the mixture is poured into it.
The fruit bodies are laid out in layers, caps down, sprinkled with pickling mixture. Lightly compact.
Cover the container loosely with a lid and place it in the refrigerator. From time to time the contents are gently crushed.
Salt boiled milk mushrooms for the winter for 35 days. Then take a sample. If they seem too salty, soak them in water.

When serving, pour the milk mushrooms with vegetable oil and garnish with onion rings

How to pickle correctly

Peel and rinse the milk mushrooms. Place caps down in a large container and fill with cold water. To prevent the mushrooms from floating, cover with a large plate or a lid of slightly smaller volume than the container used. Soak for 3 days, changing the water at least three times a day to avoid souring.

Scrape the soaked mushrooms, removing any remaining dirt. Check to see if there are any limp specimens after soaking. If there are any, mercilessly get rid of them, because if they are salted they will become lethargic and tasteless. Only strong, elastic milk mushrooms should be used for pickling.

Sprinkle the bottom of a non-metallic (glass, plastic or enamel without chips) dish with salt, place a layer of selected milk mushrooms on top, repeat the sequence. For 1 kg of mushrooms you will need 40 g of salt (about 2 tbsp).

After all the mushrooms are in the bowl mixed with salt, put pressure on top. This could be a plate with a 3-liter jar filled with water. Leave in a cool, dark place, and after a week, put into jars. However, experienced mushroom pickers advise not to close the lids too tightly. If you have a cellar or a glassed-in balcony, it is better to leave the milk mushrooms in a large container under pressure, adding brine if necessary.

How long to cook?

White and black milk mushrooms can be prepared in different ways; they are very tasty when salted and pickled; stir fry or soup with milk mushrooms is a healthy and appetizing dish. You can prepare them for future use - freeze them. All recipes require primary heat treatment - cooking, its duration depends on the subsequent use of mushrooms:

before freezing – 10 minutes;
after freezing before use – 15 minutes;
for salting – 15 minutes;
for marinating – at least 15 minutes;
for frying or stewing – 20 minutes.

The countdown should begin after the water with mushrooms boils. If the milk mushrooms are large and old, double cooking is required. After boiling, the water is drained, the mushrooms are removed, water is poured into the pan again, salted and brought to a boil, then the mushrooms are added again and cooked depending on the planned use. Salt is added only once during the first or second cooking.

When cooking black milk mushrooms, it sometimes happens that the flesh of the mushrooms changes color - it becomes greenish or purple. This is a normal process and does not mean that the mushrooms are spoiled.

Cooking milk mushrooms

Before cooking mushrooms, they need to be prepared. To begin with, you need to sort out the milk mushrooms, throw away the rotten ones, spoiled by worms, clean them of grass, leaves, sand and rinse, preferably under running water. For cleaning, you can use a sponge or a soft brush so as not to damage the surface of the mushrooms.
The peeled milk mushrooms should be left to soak. To do this, place the prepared mushrooms in a glass or enamel container, fill with cold water, and cover so that all the mushrooms are under water. The soaked milk mushrooms are left for 2-3 days. In this case, you need to change the water several times a day. Soaking is required to remove the bitterness inherent in these mushrooms.
You don’t have to soak the milk mushrooms if the special bitter taste doesn’t bother you. In this case, you should keep the mushrooms in salted water for 3 hours. To prepare the solution you need to take 2 tbsp. spoons of salt per 1 liter of water.
Next, the milk mushrooms are washed again, large ones are cut into pieces, and put on the stove to cook. They are cooked in an enamel bowl; the cooking time depends on how they will be cooked further: salted, pickled, fried. Place the mushrooms in boiling salted water and skim off the foam as needed.

Salting and marinating

To pickle, pre-soaked milk mushrooms are boiled with the addition of spices: bay leaf and onion. Then the mushrooms are cooled and placed in glass jars in layers, alternating mushrooms and herbs. Sprinkle each layer with salt. Typically, the following spices are used for salting milk mushrooms:

oak leaves;
garlic;
basil;
dill;
black pepper (peas).

Next, the stacked mushrooms are poured with brine or water. If brine is used, there is no need to add salt; it contains a sufficient amount of salt to impart the necessary taste and preservation to the product. Mushrooms can be eaten after 2 weeks.

Another way to store mushrooms is pickling. To do this, you need to properly prepare the marinade. You need to take for 1 liter of water:

salt – 1 tbsp. spoon;
vinegar - 2 tbsp. spoons;
sugar – 1 tbsp. spoon;
pepper - a pinch;
Bay leaf;
basil.

The ingredients are mixed and boiled for 15 minutes.
Hot marinade is poured into pre-boiled mushrooms placed in jars.
The banks are closed and rolled up. Mushrooms prepared in this way are ready for eating after 1 month.

Fried and stewed mushrooms

You can fry and stew milk mushrooms without pre-cooking. This procedure is necessary if you do not like the specific bitterness inherent in these mushrooms. To get rid of it, you have to cook milk mushrooms even longer than for pickling or pickling. Soaking may not completely remove the bitter taste.

How to dry for the winter

IMPORTANT! Milk mushrooms belong to the lamellar mushrooms (like honey mushrooms, saffron milk caps, russula), and they are dried extremely rarely. With this method of processing, very little of the final product comes out. The bitterness characteristic of fresh milk mushrooms does not go away after drying, and when preparing dishes, mushrooms prepared in this way will have to be soaked for a long time.

You should adhere to the following rules:

mushrooms intended for drying are not washed or soaked. More than you can get by, wipe the milk mushrooms with a slightly damp cloth. It is best to simply scrape the stem and cap with a knife to remove debris;
Use only strong and resilient specimens. Do not dry wormy specimens under any circumstances;
If the mushrooms are dried whole, they need to be sorted by size or cut into equal pieces so that the dehydration process occurs evenly.

In urban conditions, the most acceptable options for drying mushrooms are an oven and an electric dryer. When using the oven, place the mushrooms on a wire rack or parchment-lined baking sheet so that they do not touch each other. Set the temperature from 45 to 70 degrees. Ideally, the oven has an air convection function. If not, the door can be opened slightly to the width of your palm.

During the process, the milk mushrooms should be stirred periodically. The time varies depending on the size of the fruiting bodies and the set temperature. Readiness is determined as follows: mushrooms should bend, but not break, be elastic and dense to the touch, but not moist.

Vinaigrette with salted milk mushrooms

For the vinaigrette with salted milk mushrooms, I pickled the mushrooms in the fall. The milk mushrooms turned out crunchy and tasted well with the company of sauerkraut and beets. You don’t need to add any carrots or beans to this vinaigrette composition. But don't forget to select

Do you use expired food for cooking at home?

Yes, the main thing is to process it if it is meat or expired kefir for pancakes.

27.72%

No, it is very dangerous and not useful.

36.37%

If the products have fungus or mold, then we throw them away; if they are a couple of days past their expiration date, we use them for food, even without heat or other treatment.

35.91%

Voted: 1952

How to fry

Milk mushrooms, including white ones, are used for frying only by brave housewives. But if you want to diversify the menu and try something new, you can afford such an experience.

REFERENCE! It is believed that the fragile cap of the milk mushroom is more suitable for frying, rather than the hard leg.

Before you start frying, the mushrooms need to be cleaned and soaked, and boiled in boiling salted water for 10-15 minutes. The milk mushrooms, drained in a colander, are poured onto a pre-heated frying pan and covered with a lid. In 5 minutes they will be ready. If desired, they can be flavored with sour cream or cream, add fried onions, garlic, herbs and potatoes.

Dishes from fresh milk mushrooms (with photos)

The following are dishes made from fresh milk mushrooms: the photos will show the process of preparation and serving for serving.

Milk mushrooms in cream.

Ingredients:

500 g mushrooms
50 g butter
1-1.5 cups cream
1 bay leaf
3 sprigs of parsley and dill
1 black peppercorn
cinnamon
carnation
water
salt to taste

Preparation:

Rinse the sorted fresh mushrooms, pour boiling water over them and leave for 2-3 minutes.

Then remove from the water, cut into slices, put in a pan with butter, put on fire and after 10 minutes pour in boiling cream.

Tie parsley and dill into a bunch and, together with cinnamon, cloves, black peppercorns and bay leaves, place in a pan with mushrooms, adding salt to taste.

Cover the pan with a lid and simmer the mushrooms for approximately 1 hour.

Hot sandwiches for the whole family

What can you quickly cook from salted mushrooms? Sandwiches! It's very simple, even a child can do it. To do this you need to take:

white bread for toast;
salted mushrooms;
sausages;
cheese;
mayonnaise.

All ingredients are taken in arbitrary quantities, based only on your taste preferences.

If the bread is not sliced, divide it into slices one centimeter thick. Lubricate with mayonnaise. Salted mushrooms are washed, dried, and then placed on mayonnaise. Add sliced sausages and top with thin slices of cheese. Afterwards, the toast is placed in an oven preheated to 180 degrees for ten minutes. They are served hot and can be additionally garnished with fresh herbs.

Recipe for black milk mushrooms

Ingredients:

50 g dried black mushrooms,
250 g salted mushrooms,
1.5 kg cabbage,
500 g potatoes,
250 g beans,
125 g onions,
100 g tomato paste,
100 g butter,
50 g wheat flour,
salt, pepper, vinegar, crackers to taste.

Preparing a dish of black milk mushrooms according to this recipe begins by chopping the onion and frying until golden brown. Put tomato puree in it and fry some more. Add sauerkraut, pre-squeezed, dilute with mushroom broth, sprinkle with pepper, throw in a bay leaf and simmer.

Cut the peeled potatoes into very thin circles, so that they are translucent, and fry in oil until golden brown. Boil the beans in salted water and simmer separately.

Cut the salted mushrooms into thin slices, add salt and vinegar to taste, and fry in oil.

Then prepare tomato sauce. Pour mushroom broth into the tomato puree, add flour, fry a little, and the sauce is ready.

Place half of the stewed cabbage in a deep frying pan and carefully level it with a large knife; put beans on the cabbage, then potatoes, salted mushrooms, on them a very thin layer of pre-boiled and chopped dried mushrooms. Place the remaining cabbage on top. Pour the prepared sauce over the solyanka, sprinkle it with small crackers, and put in a few pieces of butter.

Place the frying pan with the hodgepodge in the oven and keep it until a golden brown crust appears.

Minced milk mushrooms

Minced mushrooms from milk mushrooms are a preparation for various dishes:

cutlets
zrazy
snack caviar
pie filling
filling for dumplings and dumplings
pancake filling
dressing for vegetable dishes
sauce

Minced milk mushroom appetizer.

To prepare minced meat you need:

milk mushrooms – 300 g
onion – 1 pc.
carrots – 1 pc.
salt pepper

Minced milk mushroom cutlets.

Prepare fresh milk mushrooms: peel, soak, boil and fry.
Peel the onions and carrots, wash, chop and sauté.
Pass mushrooms and vegetables through a meat grinder or chop with a blender.
Salt and pepper the minced milk mushrooms.

Recipes for frozen milk mushrooms

Frozen mushrooms fully retain all nutrients, so dishes made from them are satisfying, aromatic and healthy. There are many recipes for milk mushrooms made from dry or salted mushrooms, however, such soups are significantly inferior in taste to dishes prepared from frozen milk mushrooms.

Classic recipe for Georgian mushrooms made from frozen mushrooms

In Russian cuisine, Gruzdyanka is considered a traditional Lenten dish, which has long been prepared by residents of villages and hamlets in the summer. Today, this exquisite, delicious soup can be cooked from frozen milk mushrooms and enjoyed with the hot, rich liquid throughout the year.

500 g milk mushrooms;
2.5 liters of purified water;
1 onion;
potatoes - 6 pieces;
1 carrot;
50 g butter;
sour cream, dill.

Serve milk mushrooms hot, you can add 1 tbsp. sour cream

Place a pan of water on the stove and, while it boils, begin preparing the ingredients for the Georgian mushroom.
Rinse the mushrooms with cool water and cut into strips or small slices (as you like).
Wash and peel the vegetables. Cut the potatoes into cubes, grate the carrots on a coarse grater or cut into thin strips, chop the onion.
Throw chopped milk mushrooms into boiling water, and after boiling, add potatoes and cook for 10 minutes.
Fry onions and carrots in butter until golden brown.
Transfer the roast to the pan and let simmer for another 5-7 minutes.

Serve the Georgian mushrooms hot, sprinkle with chopped dill and place a spoonful of sour cream (or mayonnaise) on each plate.

Mushroom soup with frozen milk mushrooms and chicken

Milk mushrooms and chicken go well together, so milk mushrooms are often boiled in chicken broth and served with a piece of meat. This dish will be nourishing, rich and incredibly tasty.

200 g mushrooms;
1 chicken breast;
2 liters of water;
potatoes – 5 pcs.;
1 onion;
1 carrot;
a bunch of green onions;
bay leaf, peppercorns.

Mushroom soup turns out rich, satisfying and very tasty.

Cut the chicken breast into portions and cook for half an hour in salted water with the addition of pepper and bay leaf.
While the chicken is cooking, cut the milk mushrooms into pieces and fry them in a frying pan for 7-10 minutes. Transfer to the pan with the chicken, add the potatoes there and cook everything together for another 10 minutes.
Sauté the onions and carrots, add to the liquid and cook for another 5 minutes.

Serve in a deep plate, sprinkled with finely chopped green onions and parsley.

Recipe for soup from frozen milk mushrooms and honey mushrooms

Since both types of mushrooms are forest mushrooms, they are often collected, stored for future use and cooked together. Cooking milk mushrooms from frozen milk mushrooms and honey mushrooms is no more difficult than a traditional dish, and the taste will be brighter.

600 g mushroom mixture;
8 medium potato tubers;
1 onion;
50 ml vegetable oil;
salt pepper.

It is not necessary to add vermicelli and cereals to the soup, it is already too thick

Peel the potatoes and cut into small cubes. Pour 2.5 liters of water into a saucepan, throw in the potatoes and put on fire. When the water boils, add one quarter of the mushrooms crushed in a mortar.
Cut the remaining into small pieces. Chop carrots into strips, onions into small cubes.
Fry onions and carrots in vegetable oil. When the vegetables turn golden, add the mushroom mixture to the pan and fry, stirring for 7-10 minutes.
Transfer the fried milk mushrooms and honey mushrooms to a saucepan and cook over low heat for another 15 minutes.

This soup will be quite thick, so there is no need to add cereals or vermicelli. It is recommended to serve with sour cream and herbs.

Methods for freezing milk mushrooms

When frozen, inexperienced mushroom pickers often pierce.
Subsequently, after defrosting, the milk mushrooms look like something slippery, gray and unpleasant.

Obviously, this method is not easy and requires certain knowledge:

Milk mushrooms are wet mushrooms. If you put them in the freezer without pre-treatment, they will retain their natural bitterness and will be unusable.
The less porosity, the more suitable the mushroom is for freezing.
Before freezing, milk mushrooms must be sorted by size. Large ones are cut into pieces.
When frozen, mushrooms can be stored for no more than four months at a temperature of -14 degrees.
Mushrooms can only be thawed once.
When defrosting, milk mushrooms do not thaw in the microwave or oven.
Before freezing, milk mushrooms are boiled, fried or simply scalded.

Did you know? In Western countries, milk mushrooms are not recognized, but at the same time, these mushrooms are popular in post-Soviet territory.

Freezing milk mushrooms raw

Sorted mushrooms are thoroughly washed and cleaned of dirt.

In some cases, it is recommended to soak them as if for pickling. By the way, the bitterness will also go away. After this procedure, the mushrooms are poured with boiling water and packed in the freezer. You can also freeze salted mushrooms in a cold way. They must first be carefully squeezed out of excess moisture.

Boiled frozen milk mushrooms

Peeled and washed mushrooms are thrown into a pan of boiling water.

After boiling, boil for another 10 minutes and discard in a colander. When the water has completely drained, the mushrooms are packed in the freezer. The less moisture remains, the better the product will be.

A simple recipe for pickling boiled milk mushrooms in jars for the winter

If you salt boiled milk mushrooms for the winter using a simple recipe, you can enjoy the taste of crispy mushrooms in just 10 days.

For snacks you need:

milk mushrooms – 4-5 kg.

For the brine:

garlic – 5 cloves;
currant leaves - 3-4 pcs.;
salt – 1 tbsp. l. for 1 liter of water.

Actions:

Place the soaked boiled fruit bodies in a cooking container.
Pour in water and salt, calculating the amount so that there is 1 tbsp per 1 liter of liquid. l. salt.
Place currant leaves in brine.
Place the dishes on the stove, let the water boil and keep on fire for another 20 minutes.
Take a clean jar. Place garlic cloves cut into several pieces at the bottom.
Place the boiled milk mushrooms in a jar and compact lightly.
Pour in the brine.
Seal the jar and put it in the refrigerator.

Salting is ready after 10-15 days

Important! When storing the workpiece, you must ensure that the fruiting bodies are hidden by the brine. If it is not enough, you can add boiled water.

Eggs stuffed with mushrooms

It would seem that you can cook from salted mushrooms? The recipe for this snack is very simple, but it can help out when guests are already nearby.

To do this you need to prepare the following ingredients:

five hard-boiled eggs;
50 grams of salted mushrooms;
a couple of tablespoons of grated cheese;
a tablespoon of mayonnaise;
eight pitted olives;
three tablespoons of vegetable oil, preferably olive.

Cut the eggs in half and carefully remove the yolks. Place them in a bowl and mash them with a fork. Add olive oil and mayonnaise. The mushrooms are finely chopped. Add to the yolks and add cheese. Olives are also finely chopped and added to the egg filling. Mix the ingredients thoroughly and add protein to them. Place on a plate and serve to guests. For beauty, you can use lettuce and parsley leaves.

How to prepare milk mushrooms for pickling

If you like to go mushroom picking on your own, then picking milk mushrooms will not be difficult for you - they grow in large groups. Well, if you are not an avid mushroom picker, just buy them at the nearest agricultural market.

The most important point in preparing milk mushrooms is ridding them of the milky bitter juice

. This is very easy to do:

Rinse the mushrooms under running water using a soft brush. Get rid of dirt and pine needles.
Use a knife to cut out any wormy or unsightly areas. Cut off the base of the leg.
Pour cool water into a basin or bucket. Place mushrooms there. Make sure that they are completely in the water
, you can use a lid and weight for this.
In this state, the milk mushrooms must be left for a couple of days. The water needs to be changed periodically. During soaking, the mushrooms will shrink slightly in size.
After a couple of days, drain the water and rinse
the milk mushrooms under cool water
several times
.

As you can see, there is nothing complicated in preparing mushrooms. Now they can be salted.