Before soaking milk mushrooms, they need to be cleaned and sorted by size. It is important, before soaking milk mushrooms before frying, to pre-cut the products. This will reduce cooking time. But you need to read especially carefully about how to soak milk mushrooms before pickling, since excess moisture embedded in the mushroom pulp will interfere with preservation. The type of mushroom also matters when choosing a preparation method. There are differences between how to soak black milk mushrooms and other varieties, as they all have different levels of bitterness. Learn how to soak white milk mushrooms and other varieties in this article.
At the beginning of cooking, salt is added only in two cases:
• when preparing fish soup or boiled fish (salt before adding fish, vegetables and spices).
The filling for pies, pies and minced meat for stuffed vegetables are salted twice as much. It is taken into account that part of the salt will go into unleavened dough, vegetables, or dissolve in the water in which the dish is cooked or stewed.
Legumes (beans, beans, lentils, mung beans, peas) are generally salted after cooking. If you salt them at the beginning, the beans will take an endlessly long time to cook.
Meat itself contains a high percentage of various salts, so it does not always need additional salting. Especially dishes cooked over an open fire. Most often, spices added to meat are enough to highlight its taste.
Any fish (boiled, fried, smoked) should have a pronounced salty taste, so it is salted generously.
Vegetables are salted more strongly than meat, but weaker than fish. It is almost impossible to correct over-salting of vegetables. But something can be done here too.
In addition, we must remember that salt, although the main one, is not the only seasoning that brings the dish to taste.
Features of soaking
It should be explained why the stage of soaking milk mushrooms is key and poor quality execution can lead to health problems. All types of milk mushrooms contain toxic substances in their milky juice in small quantities, which give a specific “bitter” taste and can cause poisoning.
Therefore, we advise you not to neglect the following recommendations:
- To avoid chemical reactions, we do not recommend using aluminum pans or tanks for soaking; it is better to give preference to enamel or wooden dishes.
- The water must completely wet the entire volume of mushrooms, otherwise, when exposed to air, raw mushrooms may oxidize and change color. If this happens, the mushrooms need to be washed and filled with new water, placing pressure on top, which will force them to completely disappear under water.
- If you decide to use warm water (which soaks milk mushrooms faster), add more salt and change the water often.
- Under no circumstances should you skip the time to change the water - otherwise the milk mushrooms may sour and become unsuitable for eating.
Why does mold appear and what to do to prevent its occurrence?
Mold on mushrooms can appear as a result of several reasons:
- non-compliance with cooking technology;
- violation of the temperature regime during the salting process;
- jars or other containers were not previously sterilized or this procedure was performed poorly;
- insufficient amount of salt;
- little liquid.
In practice, the appearance of mold is usually caused by several reasons.
And as mentioned above, if this fate befell pickled mushrooms rolled into jars, then there is no point in finding out why, you just need to throw them away.
But salted in wooden tubs or other containers, they begin to actively save, eliminating not only the consequences, but also the cause that caused the mold.
After measures have been taken to destroy it, the mushrooms must be stored at a temperature of no more than six degrees Celsius. Fresh spices are added to the container, in the form of onions, garlic, dill, horseradish leaves (depending on the recipe). Then they regularly inspect and once a week drain the upper brine, and instead pour in fresh brine at the rate of one liter of water, one spoon of salt, and also wipe the edges of the container where the mushrooms are with alcohol or vinegar to prevent the appearance of mold.
It is important to strictly adhere to the recipes for salting and pickling mushrooms, then the risk that mold will appear on them will be minimal.
Among the general recommendations before salting, we note the following:
- disinfection measures (sterilization of jars and treatment of wooden tubs with vinegar and boiling water);
- use only glass jars, as well as wooden and enamel containers;
- you need a lot of salt, you can always soak it;
- the surface of the mushrooms should be covered with liquid at least one centimeter over the pressure;
- regularly rinse the pressure and edges of the container in which the mushrooms are salted;
- do not neglect spices.
These basic rules will help preserve the beneficial and tasteful qualities of mushrooms, which will pleasantly please your household and guests during the mushroom off-season.
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Crispy salted mushrooms are the secret dream of any gourmet. Even those who are not fans at all will not refuse to try milk mushrooms, and even more so - saffron milk cap or chanterelle. Not every housewife knows the secrets of proper salting, and subsequent storage raises a lot of questions. Most often the problem arises: what to do if salted mushrooms become moldy?
Other recipes
It is correct to soak milk mushrooms, taking into account the characteristics of the variety.
White milk mushroom is considered the safest because... contains the least amount of toxins. It is enough to soak it overnight (10-15 hours). The water will darken but remain clear. Soaked “royal mushroom” (another name for white milk mushroom) is used in pickles and for pickling.
The squeaky milk mushroom looks very similar to it in appearance. If you run a fingernail over the cap, a quiet squeak is heard, and because of the white liquid - milky juice, which appears when broken and looks like milk, it is also called “euphorbia”. Skripun is the most bitter mushroom of the entire family. It should be soaked for at least 4 days, the water will turn red. It is very strongly imbued with the taste of salt, so it is better to use it in a marinade - then the mushroom smell will remain.
Irina Selyutina (Biologist):
Indeed, the white milk mushroom can be confidently called “clean” in relation to the amount of toxins in the fruiting body. For soaking, 10-15 hours is enough for it. If you put it out for soaking in the evening, then in the morning it will be ready for cooking. Pay attention to the water in which this mushroom was soaked: if the process went as expected, the water will be a little dark, but transparent. You can also break off a piece of mushroom for a taste test - it should not be bitter.
The black milk mushroom will remain black no matter how long you spend soaking it. And even very frequent changes of water will not help. And all because it contains a lot of coloring pigments, but they have nothing to do with the toxicity of the mushroom in principle.
Black milk mushrooms are used more for salads, fried or salted. It will not lose its pigmentation after soaking, but it is rarely pickled due to its unattractive appearance. Before frying fresh, milk mushrooms should be rolled in a breading of eggs and flour, as they will release a lot of liquid.
What to do if saffron milk caps are over-salted when dry-salting
What to do if saffron milk caps are over-salted when dry-salting? In this case, there is also a technique that will help correct the situation. Let us first recall how the dry method of pickling mushrooms works. Pre-cleaning without the use of water is used here.
- Mushrooms are cleaned with a damp sponge or an old toothbrush, removing all forest debris from the surface of the caps.
- Cut off the tips of the legs and place the fruiting bodies in an enamel container, sprinkling each layer with salt.
So, how can you fix over-salted saffron milk caps prepared by dry pickling? In this case, the mushrooms are thoroughly washed under the tap and placed in a colander. Use your hands to carefully turn the fruiting bodies over so that all the salt is removed from the plates.
What to do if saffron milk caps are too salty: how to soak mushrooms
Perhaps you didn’t try the appetizer before serving pickled mushrooms, but when you opened the jar when guests arrived, you noticed it was too salty. What to do if saffron milk mushrooms are over-salted, what measures to take?
How to properly soak over-salted saffron milk caps so that their appearance does not deteriorate?
Hot crispy milk mushrooms with garlic for the winter in glass jars
Hot-salted milk mushrooms with dill in brine without vinegar are a great appetizer! Hard, dense, sweet and sour mushrooms will conquer absolutely everyone. You can store such a snack in the refrigerator for up to six months, but we can’t do it; all the supplies are eaten very quickly.
Ingredients:
- Milk mushrooms - kg
- Salt - 40 gr. or 1.5 tbsp. lie
- Garlic - 3-4 cloves
- Dill umbrellas - 1-2 pcs.
Cooking process:
1. Sort through the mushrooms: throw away the old, wormy ones and those eaten by insects. Wash the catch thoroughly, it is best to soak it for several hours, then the milk mushrooms can be easily cleaned of soil and leaves with a sponge. Next, you need to soak the mushrooms in cold water for 2-3 days under slight oppression and change the water 3-4 times a day, this is necessary so that all the bitterness goes away. And if you salt the first water, then all the worms that might not have been noticed will come out.
2. Rinse the milk mushrooms one last time and place in a colander to drain excess liquid.
3. Cut large hats in half, leave small ones as is. Transfer the mushrooms to the pan.
4. Fill with water and place on the stove. Once boiling, reduce heat and simmer over low heat for 5 minutes. After time, drain the water (it will be dark and dirty).
4. Add salt to the milk mushrooms and add water at the rate of 40-50 grams per 1 kg of mushrooms (raw). salt and 1 l. water. Place the pan on the stove and cook over low heat for another 15 minutes after boiling.
5. While you have time, wash and sterilize the jars.
6. Peel and cut the garlic into slices.
7. After 15 minutes, turn off the stove and put dill umbrellas in the pan so that it gives off more of its aroma.
8. Place 3-4 pieces of garlic at the bottom of a sterile jar, then fill the jar with mushrooms and brine, adding more garlic.
If you want the milk mushrooms to be white, transfer the mushrooms into the jars with horseradish root while filling them.
9. Roll the dill umbrellas into a circle and place them on top of the filled jar to prevent mold from forming.
10. Close with lids (metal or plastic) after pouring boiling water over them.
As soon as the jars have cooled, put them in the refrigerator for storage.
What can you do if you have over-salted the white milk mushrooms?
If you have prepared soup from over-salted mushrooms without trying the milk mushrooms in advance, then there is also a way out. How to save over-salted milk mushrooms in the first dish?
If your hand trembles during cooking, you can also over-salt the fruiting bodies and add a lot of salt. How to fix over-salted milk mushrooms so that the end result is a tasty and appetizing dish?
How to make mushroom sauce if cold-cooked milk mushrooms are too salty
If you have over-salted the cold-salted milk mushrooms, then you can use them to make pasta sauce. For this option, to correct the situation, you need to carry out several processes.
- Soak the mushrooms for 2 hours, changing the water several times.
- Fry a large amount of onion until golden brown, mix with mushrooms.
- Add the boiled pasta and stir – the mushrooms and pasta will not seem salty at all.
- There is another way to give salted milk mushrooms excellent taste.
- Place the over-salted mushrooms in a colander and place in the sink.
- Turn on cold water and wash the milk mushrooms, constantly stirring them with your hands. This will help the liquid flush out excess salt from the mushrooms.
Hot pickling of mushrooms
Hot salting is done as follows. Mushrooms are cleaned and sorted; The roots of boletus, boletus and aspen are cut off, which can be salted separately from the caps. Large caps, if they are salted together with small ones, can be cut into pieces. The prepared mushrooms are washed with cold water, and the mushrooms are soaked for
Pour 0.5 cups of water into the pan (per 1 kg of mushrooms), add salt and put on fire. Mushrooms are placed in boiling water. During cooking, the mushrooms must be carefully stirred with a paddle so that they do not burn. When the water boils, you need to carefully skim off the foam with a slotted spoon, then add pepper, bay leaf, and other seasonings and cook with gentle stirring, counting from the moment of boiling: porcini mushrooms, boletus and boletus, valui mushrooms and russula
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.
What if the fried saffron milk caps turned out to be too salty?
If you don’t want to bother with over-salted mushrooms, then after soaking, prepare another dish from them - for example, fry them in vegetable oil with potatoes and onions. But what if the saffron milk caps turned out to be over-salted when fried? Although this happens extremely rarely, it is quite possible to correct the situation.
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In addition to potatoes, you can add coarsely grated carrots to the fried mushrooms. These two types of vegetables do an excellent job of over-salting foods. In addition, rice and tomato sauce boiled without salt are added to the mushrooms, making an excellent mushroom dish. Simmer everything together over low heat for 20 minutes. When serving, sprinkle the dish with chopped onion, parsley or dill.
What else can you do with over-salted saffron milk caps to improve their taste? If we are talking about fried mushrooms, then they add either sour cream or cream. Simmer over low heat for 20 minutes, and when serving, garnish with chopped herbs. Many experienced housewives prepare portioned julienne from salted fried saffron milk caps, adding potatoes, sour cream and hard unsalted cheese.
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 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.
How to soak over-salted milk mushrooms
The taste of over-salted milk mushrooms can be corrected by soaking in citric acid. To do this, first wash the mushrooms. It is best to do this under running water. Next, place all the components in a large bowl of cold water. Fresh potatoes, cut into large slices, are added to them. If kept in this state for two hours, these ingredients will do the job perfectly and draw out excess salt.
Experienced mushroom pickers have their own secrets; the problem can be eliminated not only by soaking in ordinary water, but also with the help of dairy products. To do this, you need to slightly heat the milk, and then pour it over the mushrooms, leave for 20 minutes. This natural product perfectly removes salt and restores their natural taste.
Cleaning
Upon returning from the forest, the mushrooms should be placed in a metal or plastic container, filled with water and soaked for 20 minutes. This initial soaking is necessary so that the particles of forest dirt become slightly deoxidized and are easy to clean.
Each mushroom should be carefully examined for rottenness or the presence of worms. Remove dirt from a good mushroom with a knife along with the surface skin - film. After processing the outer side of the cap and stem, the spore-bearing plates from the inside of the cap should be removed. This procedure is carried out only with large (aged) mushrooms. Carefully trim the thin outer edge, which is folded inside the cap, and remove the white plates with a knife, moving from the stem to the edge. Some mushroom pickers use spoons for these purposes. You need to rinse with clean running water.
How to save saffron milk caps that have been over-salted during cold pickling?
Don’t despair if you have over-salted saffron milk mushrooms during cold pickling. This problem can be easily corrected, thereby returning the natural taste to the fruiting bodies. The technique suggested below will help improve the taste of mushrooms that have been over-salted during pickling.
If you can’t remove excess salt from mushrooms, you can use them to prepare other delicious dishes.
Over-salting meat
• Mash them into a puree and add the same amount of puree from completely unsalted vegetables.
• Light oversalting can be corrected by adding flour, fat, sour cream, and beaten egg whites to the puree.
• adding flour, rice, mashed potatoes, sour cream, onions - depending on the degree of salting.
• If there is no sour cream, you can add a little water acidified with lemon to the over-salted mushrooms.
• Sometimes a new portion of mushrooms is added. Fresh mushrooms, of course, do not absorb excess salt, but, evenly mixed with salted ones, they create the illusion of a lightly salted dish.
Over-salted milk mushrooms: how to correct the situation
Milk mushrooms are considered one of the most delicious and nutritious mushrooms, even though they have a bitter taste. After preliminary soaking, various dishes are prepared from them, as well as preparations for the winter. Typically, these fruiting bodies are well suited for pickling and pickling. However, sometimes there are situations when the milk mushrooms turn out to be over-salted after these processes.
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It is worth saying that there is no need to despair about this. If after 30-40 days of preservation you open a jar of fruiting bodies, and they are not suitable for serving, what should you do if the milk mushrooms are too salty? How to improve the situation and not embarrass yourself in front of invited guests with such an appetizer?
Pickled or pickled milk mushrooms that are too salty can be soaked in cold water for 2-3 hours before eating. In this case, the water should be changed every 30 minutes. Then place the mushrooms on a wire rack or sieve and leave to drain thoroughly.
Some housewives prepare a vinaigrette from salted mushrooms, adding boiled and chopped vegetables. It turns out to be quite a tasty and spicy dish with salted mushrooms.
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.
There is another way to remove excess salt from over-salted milk mushrooms.
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:
If you have over-salted the cold-salted milk mushrooms, then you can use them to make pasta sauce. For this option, to correct the situation, you need to carry out several processes.
How to remove excess salt from over-salted fried milk mushrooms?
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.
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- 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.
A way to save over-salted mushrooms
There is another way to save over-salted saffron milk caps.
Pickled over-salted saffron milk caps can be corrected using another method. Pour wheat flour into a clean cloth napkin, tie it tightly and lower it into the boiling marinade, after removing the fruiting bodies. Boil the mushroom marinade for 15 minutes (the flour will take away the excess salt), add the saffron milk caps, washed in cold water, and boil everything together for another 10 minutes - the mushrooms will be saved. Close with tight lids, let cool and take to a cool and dark room.
Salting milk mushrooms hot under pressure in a pan
A very successful way to pickle milk mushrooms using a hot method in a pan under pressure. These mushrooms are very tasty, and they can also be pickled, fried and stewed. Be sure to try this recipe, I’m sure many will like it.
Necessary:
- Milk mushrooms - 4 kg
- Rock salt - 8 tbsp. lie
- Water - 1 l.
- Vegetable oil - 100 ml.
- Dill – 5 umbrellas with branches
- Cloves - 2 pcs.
- Allspice peas - 7 pcs.
- Black peppercorns - 12 pcs.
- Currant leaves - 10 pcs.
Preparation:
1. Be sure to soak the mushrooms in cold water for 3 days, changing the water 3-4 times a day so that all the bitterness goes away.
2. Boil the soaked mushrooms 2 times for 10 minutes, changing the water each time. Be sure to remove the foam.
3. Separately, cook the brine in a saucepan. Bring the water to a boil, add salt, bay leaves, black and allspice peas, clove buds and dill, boil for 5 minutes.
4. Place the mushrooms in a colander and let the water drain.
5. Now you need to put the spices that were boiled in brine on the bottom of the enamel pan, then put the mushrooms, put currant leaves or horseradish leaves on top, pour brine over everything. The liquid should completely cover the milk mushrooms, so install the weight.
6. Take the pan with mushrooms to a cool room for 4 days. If you have space, you can put it in the refrigerator.
7. After 4 days, place the mushrooms in sterile jars and fill with brine. Pour vegetable oil on top and close the jars with nylon lids. Take the workpieces to the cold.
You can eat milk mushrooms after 1 month!
Consumption and possible harm
Moldy pickled fruit bodies should be thrown away immediately. They should not be eaten as botulism bacteria may begin to develop in tightly sealed jars.
The waste products of these bacteria are extremely dangerous and can cause serious illness, even death. The exception is mushrooms pickled no more than a day ago. For the same reason, moldy stocks sealed with metal lids should not be used.
Mold must be removed thoroughly. Consumption of the product along with mold formations is unacceptable, as there is a high probability of severe food poisoning, which may cause the following symptoms:
At the first signs of poisoning, you should drink sorbents (Activated carbon, Atoxil, Polysorb, White coal) and immediately consult a doctor. In such a situation, the speed of assistance is very important.
