⏰ How to cook milk mushrooms - how long to cook before frying and until ready?

How to salt milk mushrooms (the complicated way)

Products for salting milk mushrooms
For every kilogram of milk mushrooms
Salt - 50 grams (2 tablespoons) Currant leaves - 12 leaves Cherry leaves - 6 leaves Dill - 2 bunches Bay leaves - 5 pieces Oak leaves - 2 pieces Cloves and cinnamon - a pinch each Black peppercorns - 5 pieces Garlic - 5 petals (by the way, garlic reduces the shelf life of salted milk mushrooms, it is better to put it directly when serving ready-made salted milk mushrooms).

Cooking salted milk mushrooms using the hot method

1. Soak the milk mushrooms in ice water for a day, changing the water every 12 hours. 2. Boil milk mushrooms in an enamel bowl for 15 minutes over low heat, add a tablespoon of salt, cook for another hour. Cool. 3. Place a layer of salt, seasoning leaves, and a bunch of dill on the bottom of the dish (enamel pan; ideally a barrel made of oak, but in no case made of aspen or other resinous wood). 4. Place mushrooms in equal layers, sprinkling with salt, pepper, garlic and seasoning leaves. 5. Pour in brine (half a glass per 1 kg of milk mushrooms). Place a clean cloth and pressure on top. 6. Keep in the refrigerator for 10-15 days - and you can put the ready-made salted milk mushrooms into jars. Milk mushrooms can be stored all winter.

Recipes

Milk mushrooms are traditionally salted in two ways: hot and cold. But a third one is also common - “dry”. Each of them has its own advantages and disadvantages: for example, if you salt white milk mushrooms using the hot method, it will not take much time, but the mushrooms will remain hard even after heat treatment, and the cold method will provide you with tasty and elastic mushrooms, but soaking them will take several days. Which method is better - choose for yourself. Photo and video recipes will help you with this.

Hot way

Hot pickling of white milk mushrooms in jars is the simplest recipe that does not require much time, special effort or expensive ingredients. With this salting, mushrooms quickly get rid of unpleasant bitterness and retain their elastic texture.

Number of servings/volume:

7-8 l

white milk mushrooms – 5 kg;
rock salt (1.5-2 tbsp per 1 liter of water);
black pepper in peas – 1-2 tbsp. l.;
allspice in peas – 10 pcs.;
bay leaf – 2 pcs.;
dry cloves – 4 pcs.;
dill - to taste;
garlic – 4 cloves;
black currant leaf – 4 pcs.

The cooking time for mushrooms depends not only on the variety, but also on the size and even the conditions in which the mushrooms grew. For milk mushrooms, this takes an average of 20 minutes, but it is better to determine readiness not by time, but by the moment when the mushrooms begin to settle to the bottom of the pan (if they “sink,” then they are ready).

Place the pre-soaked milk mushrooms in a large pan of water, where they should float freely (there should be at least twice as much water in the pan as there are mushrooms). It is advisable to boil a large number of milk mushrooms in portions, in several batches (the water should be poured out after each serving). Pour 1.5-2 tbsp into the pan. l. salt per 1 liter of water and leave to simmer over medium heat for 15-30 minutes so that the salt dissolves and the mushrooms are well salted. Stir gently occasionally.
Make the brine. Take another pan. For 1 liter of water add 2 tbsp. l. salt, add black and allspice, bay leaves, cloves and dill. Place the brine on low heat.
15-30 minutes passed, all the milk mushrooms “sank”. Drain the water from the boiled mushrooms through a colander, then transfer them to a pan with brine and boil for 30 minutes.
Peel the garlic. Large cloves can be cut in half.
At the end of half an hour, remove the pan with the brine and milk mushrooms from the stove, add the garlic, stir.
Place washed currant leaves on top of the mushrooms, cover the pan with a small lid and press it down with not too heavy pressure so that the mushrooms are completely immersed in the brine. Place the makeshift tub in a cool, dark place. You can eat ready-made milk mushrooms within a week.

Cold way

Cold pickling does not require heat treatment of mushrooms, but you will have to wait a long time for the finished delicacy. But the result in the form of cool and elastic milk mushrooms, pleasantly crunching on the teeth, compensates for all expectations!

Number of servings/volume:

7-8 l

white milk mushrooms – 5 kg;
rock salt – 250 g;
garlic – 1 head;
bay leaf – 5 pcs.;
black currant leaf – 5 pcs.;
black pepper in peas - 1 tbsp. l.;
horseradish, root – 1-2 pcs.;
sugar – 1 tsp.

Clean and wash the milk mushrooms, then soak for 3 days, being sure to change the water twice a day.
At the end of the period, thoroughly rinse and salt the mushrooms again, pouring salt into the bottom of a clean enamel container. Place a layer of soaked mushrooms on top of the salt, cover them with a layer of salt and repeat until you run out of mushrooms. Halfway through the process, add a little sugar between the layers of mushrooms to stimulate the formation of lactic acid bacteria.
Cover the mushrooms with an inverted plate and lightly press it down with a weight (for example, a three-liter jar of water), leave the container in this form for a day. After this, the milk mushrooms will release a large amount of juice and will be ready for the next stage of pickling.
Cut the garlic and horseradish into thin slices. Place the prepared mushrooms in jars in moderately dense layers, layering them with pepper, horseradish, garlic, as well as bay and currant leaves.
Close the jars with lids - not airtight, so that the milk mushrooms are well salted and fermented. Place them in the refrigerator or cellar for a month. The temperature of the room in which pickled mushrooms are stored should not exceed +5 ℃ - otherwise the milk mushrooms will sour. If the temperature is below zero, the mushrooms will freeze and lose a significant part of their excellent taste. The top milk mushrooms should not come into contact with air - watch this and constantly add brine to them, otherwise they will quickly become covered with mold. If all the salting rules are followed, in a month you will have very tasty white milk mushrooms, which you can use both as an addition to dishes and as an independent snack.

Don’t be lazy and take additional “insurance” against botulism infection - pasteurization of filled jars (carried out immediately before sealing them).

Dry method

The third method of salting milk mushrooms is “dry”. Not only are the mushrooms not soaked, but they are not even washed. Simply clean it of forest debris and soil and wipe it with a clean cloth.

How to cook pickle with milk mushrooms

Products

Milk mushrooms (fresh or canned) - 400 grams Onions - 2 heads Tomato - 2 pieces Pickled cucumber - 2 pieces Olives (pitted) - 15-20 pieces Parsley root - 15 grams Butter - 2 tablespoons Water or broth - 1.5 liter Bay leaf - 2 pieces Salt, hot pepper and black peas - to taste Herbs and lemon - for decoration

How to cook pickle soup with milk mushrooms

1. Thoroughly clean 400 grams of milk mushrooms under running water to remove adhering grass, leaves and dirt, and cut into pieces. If canned mushrooms are used to prepare the pickle, then they also need to be rinsed from the brine. 2. Peel 2 onions, 15 grams of parsley root and finely chop. 3. Heat a frying pan, melt a tablespoon of butter; fry onions, mushrooms and parsley. In another skillet, melt 1 tablespoon of butter and simmer 2 pickled cucumbers, cut into cubes. 4. Pour 1.5 liters of water or broth into the pan, boil, add fried vegetables and mushrooms, and cook over moderate heat for 15 minutes. 5. Wash 2 tomatoes, cut into slices and add to the soup along with 2 tablespoons of chopped olives. 6. Season the pickle with a few black peppercorns, add 2 bay leaves, salt and hot pepper to taste, and stir. 7. Boil the soup until done. Before serving, it is recommended to add herbs and a slice of lemon to the plates.

What can be prepared from boiled milk mushrooms

It is not for nothing that the milk mushroom in Rus' received the name “royal”. In ancient times, people valued this mushroom very much and came up with many ways to prepare it. Many traditional recipes have survived to this day, and modern chefs and housewives have supplemented them with their own culinary ideas.

Traditional dish of Russian cuisine - gruddyanka

Boiled milk mushrooms go well with meat products, vegetables and root vegetables, and herbs. They are consumed as an independent snack, flavored with butter, and also as an ingredient for various soups and stews, salads, pies and pies, dumplings and dumplings. They are used to prepare minced mushrooms and caviar, solyanka, and make preparations for the winter.

Fkusnofacts

— There is a lot of different debris on the surface of milk mushrooms, which is not so easy to clean off. You can make this process easier with a regular toothbrush. Villi are capable of removing the smallest particles of leaves and dirt. You can also use a stiff sponge to wash dishes. When cleaning, mushrooms should only be washed under running water.

— The 2 most common types of milk mushrooms are black and white. Both are great for homemade preparations. Moreover, it is allowed to make pickles from both types of mushrooms at once.

— Before canning

Milk mushrooms must be soaked in order to remove the bitterness from them as much as possible. Black milk mushrooms are soaked for a period of 12 to 24 hours, and white milk mushrooms are left in water for up to 2 days. If both white and black milk mushrooms are used at once, you should soak them for 2 days. During this time, it is advisable to change the water several times. You can make sure there is no bitterness by tasting the mushrooms. To do this, just run the very tip of your tongue along the surface of the milk mushroom.

— For making soup and fried milk mushrooms

It is not necessary to soak the mushrooms, because... bitterness acquires a bright taste only when prepared using a cold method.

— When salting and marinating, milk mushrooms should be placed with their caps down. This way the mushroom will better retain its shape when compacted, will not break, and will also retain its taste.

— Calorie content of milk mushrooms — 18 kcal/100 grams.

— Sometimes during cooking, black milk mushrooms acquire a purple or greenish tint. Don't be alarmed, this is a normal reaction for this type of mushroom.

— You can go on a quiet hunt for milk mushrooms from August to September. They grow mainly in sunlit places in birch and mixed deciduous forests - in such places you can often find white milk mushrooms. They can often be found in thickets of young birch trees. Black milk mushrooms prefer to grow in sunny areas next to mosses.

— Milk mushrooms are valued for their excellent taste, special aroma and beneficial properties. This mushroom is rich in ascorbic acid, vitamins B1 and B2, which have a beneficial effect in the treatment of various serious diseases.

— Before frying, pre-soaked milk mushrooms must be boiled. 10 minutes is enough, then fry the mushrooms for 5-7 minutes over medium heat

— When picking mushrooms, milk mushrooms can be confused with milkweed. However, consuming the double can lead to stomach problems, nausea and vomiting. Despite the external similarity of mushrooms, the milkweed has a specific spicy smell. Particular attention should be paid to the cap of the mushroom - in a real young mushroom it is funnel-shaped, and its edges are turned inward.

— If soaked for a long time, the mushrooms may darken: this is mainly due to improper soaking. It is necessary to wash the mushrooms and soak them in fresh water. To prevent the milk mushrooms from darkening, it is necessary to store the milk mushrooms under a weight during soaking - so that all the mushrooms are immersed in water.

Frying mushrooms with onions and sour cream

fresh milk mushrooms – 0.8 kg;
sour cream – 0.3 l.;
sunflower oil for frying;
Wheat flour;
onions – 0.1 kg;
salt and pepper to taste.

Cooking process:

If you want to cook delicious fried milk mushrooms, this recipe is a must-have. Fresh forest products that you have just bought at the market or brought from the forest should under no circumstances be immediately put into the frying pan. Firstly, they are still very bitter, and, secondly, they contain toxic substances that can cause food poisoning. That is why they need to be carefully processed.
Carefully sort through the mushrooms, free them from large debris and leaves, as well as from the legs. If you want to keep them, just refresh the cuts to keep them nice and white. Washed and peeled products should be poured with cold water, which will free the products from bitterness and tightly adhered leaves or forest insects. Let the mushrooms dry out, and then get rid of the rest of the debris using running water.
Change the water, fill the milk mushrooms with a new portion of cold liquid, and then send them under pressure. A large flat dish with a heavy weight in the form of a weight or a flat heavy stone is ideal. If you don’t have either, just fill a three-liter jar with water. Soak the milk mushrooms for three days, but do not forget to change the water every 3-5 hours. Then cut a small piece from one of the mushrooms and taste it on your tongue. If you do not feel any bitterness, you can proceed to further preparation of the mushroom dish.
Before frying milk mushrooms, they must be boiled. Pour cold water over the mushrooms, add a pinch of salt to the pan and place over medium heat. When the broth boils, you will need to cook the food for another 20 minutes. Place the finished milk mushrooms in a colander and wait until the water has completely drained from them.
Cut the boiled milk mushrooms into small cubes or strips. Place a deep frying pan with a thick bottom and a small amount of vegetable oil over medium heat, heat it and add the chopped mushrooms. It is better to pre-bread them in wheat flour. Since the milk mushrooms are almost completely ready, you need to fry them in a frying pan for no more than 5 minutes until golden brown.
The onions should be peeled and finely chopped, and then also added to the frying pan. Fry the food for 3-4 minutes, and then pour it all with sour cream, season with salt and your favorite spices. Cover the milk mushrooms with sour cream and onions and simmer for a few more minutes.
When the fried milk mushrooms with onions and sour cream are ready, they can be served. However, if you have time, we recommend sprinkling them with grated cheese and placing them in an oven preheated to 180 degrees for 5 minutes.

How to pickle milk mushrooms

What you need to marinate milk mushrooms

Milk mushrooms - strong fresh mushrooms For the marinade - for each liter of water: 2 tablespoons of salt, 1 tablespoon of sugar, 9% vinegar. For every kilogram of milk mushrooms - 3 bay leaves, 5 currant leaves, 2 cloves of garlic, 3 peppercorns.

Preparing milk mushrooms for pickling

1. Peel the milk mushrooms, rinse them, put them in a saucepan and add water. 2. Cook the milk mushrooms for 10 minutes after the water boils, skimming off the foam.

Preparing the marinade

1. Prepare the marinade: put water on fire, salt, sweeten and add spices. 2. Place the mushrooms in the marinade and cook for another 15 minutes.

How to pickle milk mushrooms

1. Place milk mushrooms in jars, pour 2 teaspoons of vinegar into each liter jar. 2. Fill the jars with the remaining marinade. 3. Store pickled milk mushrooms in a cool place. After a month, the milk mushrooms will be completely marinated.

White milk mushrooms with garlic and parsley

fresh milk mushrooms – 0.5 kg;
garlic - a few cloves;
sunflower oil for frying;
parsley – 1 bunch;
salt to taste.

Cooking process:

To deliciously cook white fried milk mushrooms, take the time to thoroughly wash the products and free them from the stems. The fact is that the caps of milk mushrooms are much softer and more tender than the legs, so they need more time to cook. By the way, they can be carefully separated and frozen, and then used as a base for aromatic mushroom soup. Soak the milk mushrooms for two to three days and boil them twice in a row, changing the water.
How to fry white milk mushrooms? Very simple! The finished hats should be dried and then cut into strips. Then place them on the grill surface with heated sunflower oil, cover with a lid and simmer for about 10 minutes. The mushrooms should release juice, which should be fried or simply drained. Don't forget to stir the fried milk mushrooms so they don't burn.
Garlic should be peeled, rinsed under running water, and parsley should be carefully washed and dried. Chop the herbs and garlic, and then put them in a frying pan, season with salt and add a little vegetable oil. Fry the porcini mushrooms until golden brown, and then simply serve. Ready! This recipe for fried milk mushrooms is perfect for a holiday table or everyday diet.

Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes (and potatoes too) die, no matter what is said in the description of the varieties (“variety resistant to late blight” is just a marketing ploy).

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Soaking

The main problem with milk mushrooms is the caustic milky juice. To neutralize it, mushrooms must be soaked in cold water. The soaking time depends on the size of the mushrooms, their age and the specific place of collection, and can range from 24 hours to five days.

The fruiting bodies are filled with cold water so that it completely covers them. It is necessary to press down the mushrooms with a weight so that they are definitely under water.
It is recommended to add 10 grams to water. salt and 2 gr. citric acid per liter.
Water must be changed at least 2 times a day.
The soaking period lasts, on average, 2 – 3 days. Exactly how much milk mushrooms will have to be soaked is decided in each specific case individually. You can determine the degree of readiness “by the tooth” - by cutting off and chewing a small piece of mushroom - if the bitterness is no longer felt, the soaking process can be completed. The end of the period can also be understood by the state of the water - initially the water quickly darkens, but after several changes it remains clean. Often, foam appears on its surface, which is also a sign that soaking can be completed.

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.

During cooking, foam may form on the surface. It will definitely be removed. During cooking, the pulp sometimes darkens, becomes purple or greenish.

The process of preparing milk mushrooms for pickling takes a lot of time, because mushrooms require three days of soaking in water. That is why many are so eager to enjoy the dish in the first days after canning. However, in order not to be disappointed in the taste of the dish, you should not taste the product so early, because the mushrooms are not yet salted at all.

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.