How to cook milk mushrooms - all recipes. How to pickle white milk mushrooms so that they are crispy and aromatic: recipes
Milk mushrooms are one of the favorites of mushroom pickers, and are also considered the best among conditionally edible mushrooms. Usually they go to pickle milk mushrooms using the hot method for the winter. The mushrooms themselves are quite meaty and juicy, having their own special aroma. The recipes below will tell you how to properly and safely salt milk mushrooms for the winter.
Also on our website you can find recipes that your whole family will enjoy.
Using the hot salting method provides several advantages. Firstly, the mushrooms will never have an unpleasant odor, secondly, the natural bitterness will disappear from the milk mushrooms when boiled, and thirdly, they will definitely delight you, your family and friends with their original taste. Hot salting is considered a fairly safe way to prepare conditionally edible mushrooms.
Required Products:
- one kilogram of white milk mushrooms;
- 60 grams of table salt (coarse);
- 4 large garlic cloves;
- 10 black peppercorns;
- 10 blackcurrant leaves;
- 2-3 umbrellas of overripe dill.
Pickle milk mushrooms step by step recipe:
- Clean freshly picked milk mushrooms from plant debris, which sticks to the caps of these mushrooms more than to other “gifts of the forest.” Cleaning milk mushrooms is a tedious task, but the result is worth it.
- Cut the legs short, that is, leave about a centimeter at the base. Cut out rotten areas, and if you find wormholes, it’s better to get rid of such mushrooms; they definitely won’t go into pickling.
- Wash the caps thoroughly in cold running water (under the tap), using a soft brush to make the job easier.
- Cut large mushrooms into several smaller pieces; small and medium ones can be left whole.
- Place the processed mushrooms in a saucepan, pour in plain water, add some salt, and wait until it comes to a strong boil.
- After the water boils, cook the milk mushrooms for only five minutes, do not forget to remove the foam formed during the cooking process.
- Use a slotted spoon to catch all the mushrooms and rinse in a colander in cold water, so they cool a little and drain.
- Sprinkle a small portion of salt on the bottom of a sterilized container, throw in two peppercorns, a dill umbrella, two blackcurrant leaves, and the first layer of mushroom caps. Then again salt, spices, milk mushrooms and so on. Mushrooms should be packed fairly tightly.
- Do not pour out the mushroom broth, but pour it over the stacked milk mushrooms; they should stand so that excess air comes out (you will see how small bubbles rise to the surface).
- Next, seal the container, cool it, and move it to a refrigerator or cold cellar, where the workpiece will be stored. Metal lids are not suitable for closing.
- A month and a half later, the white milk mushrooms will be completely salted and will be edible.
After reviewing the recipes on our site, you can also prepare other delicious preparations, such as and.
How to salt milk mushrooms in Altai style
An old Altai recipe for pickling white milk mushrooms in a barrel will tell you how you can preserve a large number of collected mushrooms for the winter. In fact, the cooking process is simple, despite the long soaking. The list of ingredients also consists of all the familiar and classic spices in canning. The end result is a lot of tasty and aromatic salted milk mushrooms, which you can treat to a large number of people. By correctly calculating the ingredients, you can pickle 20 or 30 kilograms of mushrooms.
Need to:
- 10 kg of fresh milk mushrooms;
- 0.4 kg table salt (not iodized);
- 35 grams of green dill;
- 40 gr. chopped garlic;
- 18 grams of grated horseradish root;
- 10 laurel leaves;
- 40 grams of souls. pepper
How to salt white milk mushrooms:
- Sort the milk mushrooms, cut off the stems (they will not be needed for pickling), wash the caps.
- Place the processed mushrooms in a large basin and fill completely with cold, clean water.
- Soaking will take from two to four days, it is necessary to change the water in the basin, do this at least once a day.
- After time has passed, transfer all the mushrooms into a colander or sieve to allow the remaining liquid to drain.
- The barrel must be prepared in advance: cleaned, scalded with boiling water and dried.
- Mushrooms are placed in a barrel in layers: mushrooms, salt, spices. Repeat until all ingredients are in the container.
- Cover the top layer with a clean white rag or linen napkin, place a wooden pressure circle, and place the heaviest press possible. If the load is not heavy enough, the milk mushrooms will not produce juice.
- During the pickling process, the volume of mushrooms will noticeably decrease, so you can add more mushrooms here, if desired.
- During the first 24 hours, under pressure, a mushroom brine should appear above the circle.
- After 25 days, the milk mushrooms will be salted and will be suitable for consumption.
Recipe for pickling milk mushrooms
This recipe does not use any spices or seasonings at all, the only preservative is coarse salt. This way, you will fully experience the taste of mushrooms, without any extra flavoring. Salted white milk mushrooms can be used in different variations: as a separate appetizer, and also as part of salads and soups.
For thrifty housewives, we have also prepared dishes that will not only decorate your dining table, but will also become a wonderful and tasty addition to your dinner.
We take:
- five kg of freshly picked milk mushrooms:
- 300 grams of coarse table salt.
Salt milk mushrooms recipe:
- Wash each mushroom separately in cool running water, paying special attention to the caps, as a lot of forest debris accumulates on them. Cut off the spoiled areas, cut the mushrooms themselves into small pieces, so you can also see the condition of the mushroom inside (if there are traces of wormholes, then such specimens should be thrown away; they will not be suitable for pickling).
- Place the washed and processed milk mushrooms in a clean wide basin or large bucket, pour cold water into it. Since they themselves are lighter than water, they will naturally float up; to immerse them back into the liquid, you need to place a flat object slightly smaller than the diameter of the container on top and press it down with something heavy. There is no need to press down the milk mushrooms too much; we just need them to completely disappear in the liquid and the soaking process begins.
- Soaking will take five days, and every day you must change the water at least once. Foam that appears on the surface of the liquid indicates that it is time to refresh the water for the mushrooms, otherwise they will simply turn sour and, as a result, will be unsuitable for further use - such mushrooms are already poison.
- After five days, the soaking process will end, the milk mushrooms will significantly decrease in size, just in case, try a cut of the mushroom on your tongue, if it does not taste bitter, then the mushrooms are definitely ready for salting.
- Place the pieces of soaked mushrooms in a separate bowl, generously sprinkled with salt. For any mushroom pickles, you usually use salt that does not contain iodine, otherwise the mushrooms will simply turn black.
- Place a pressure circle on top of the mushroom surface and place the heaviest possible load (now it should compress the mushrooms well).
- In this state, the milk mushrooms should stand for three days, and they need to be stirred once daily. During this time, the mushrooms will release their own juice, mixing with salt, it will become a brine in which the milk mushrooms will be salted.
- Three days later, place the milk mushrooms in jars; they should be placed very tightly, without voids. Closing lids are either polyethylene or regular with screw threads.
- The workpiece should stand for about a month or a little more, then you will definitely be sure of its readiness.
For lovers of winter preparations, our collection of recipes also includes, which can serve as a separate dish or be used for preparing salads.
How to cold salt milk mushrooms recipe
Not all lovers of salted milk mushrooms are satisfied with the hot salting of mushrooms; many people prefer to pickle milk mushrooms in a cold way. When prepared using this salting option, white milk mushrooms turn out crispy and remain as snow-white as before cooking. Various salads, snacks, caviar and even cutlets are made from such milk mushrooms.
List of recipe ingredients:
- milk mushrooms (white) - five kilograms;
- non-iodized salt - two glasses;
- old dill stems (without seeds) - 10 pieces;
- garlic - 1 large head;
- cherry and currant leaves - 15 pcs.;
- horseradish leaves - 5 pieces;
- horseradish - 1 small root.
How to cold pickle milk mushrooms step by step recipe:
- Wash and clean the mushrooms from dirt.
- Place clean milk mushrooms in a capacious container such as an enamel (plastic) bucket, pan, basin.
- Pour cold tap water, cover the area of the mushrooms with a wide plate or a special circle, press down with a not too heavy weight.
- Soak the container with milk mushrooms in a cool room for 72 hours, changing the water daily.
- After soaking, roll each mushroom in salt and place in a container where the milk mushrooms will be salted.
- Place peeled garlic cloves and sliced horseradish root mixed with mushrooms.
- Cover the surface of the mushrooms with gauze folded in several layers; place horseradish, cherry, currant leaves and dill stems on it.
- Place a heavy pressure, under which the milk mushrooms should bleed out juice that will cover them completely. If the brine is not enough, you can add salted cold boiled water (50 grams of rock salt per liter). Do not leave the top mushroom layer dry.
- Milk mushrooms will be salted for one month in a room whose temperature should not exceed +10 degrees.
- You can then store the salted milk mushrooms in the same container or transfer them to jars. Keep refrigerated.
How to salt milk mushrooms
This recipe is a simple version of pickling white milk mushrooms with short soaking and blanching. The salted mushroom preparation made using this method is ready in 25 days.
Take:
- 3 kg of milk mushrooms;
- 150 grams of salt;
- tablespoon black peas pepper;
- 10 leaves black currants.
Salted milk mushrooms recipe:
- Sort out fresh mushrooms, peel, wash and soak in salted water. Water is salted according to this calculation - a tablespoon of salt dissolves in one liter of water.
- Soaking will take 36 hours, change the water 4-5 times during this time, and add fresh salt to the water.
- After a day and a half, rinse the mushrooms under running cold water, and then blanch in boiling water for five minutes.
- Place the boiled milk mushrooms in a sieve to drain.
- Place the mushrooms in jars, sprinkle with salt, peppercorns and blackcurrant leaves.
- Cover with nylon lids and store in the refrigerator.
Salted milk mushrooms have been very famous in Russian cuisine since ancient times. They are equally good as an independent snack or as one of the ingredients of a dish. Milk mushrooms are still considered the best classic mushrooms for pickling, which is why salted milk mushrooms are sometimes even called “royal mushrooms.”
In this article we will talk about how to properly prepare and pickle white milk mushrooms in several basic ways.
Juicy, fleshy and appetizing milk mushroom has long reigned in Russian forests, attracting mushroom pickers who flocked to it like bees to honey. The mushroom “rating” of these mushrooms went off scale, and every self-respecting housewife knew how to pickle milk mushrooms so that they were white, crispy and fragrant. The main thing is to properly salt the white milk mushrooms at home so that you have delicious delicacies with mushrooms for the winter.
Milk mushrooms make an excellent appetizer for alcoholic drinks; they are added to salads, pies and okroshka; and the amount of protein contained in them sufficiently saturates the body with this nutrient.
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.
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
Ingredients:
- 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).
Preparation:
- 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.
Bon appetit!
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
Ingredients:
- 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.
Preparation:
- 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.
Bon appetit!
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.
Then they proceed as with cold salting: they are placed in a container in layers, sprinkled with coarse salt (not iodized), they are placed under pressure and kept in a cool place for 25-30 days. At the same time, the milk mushrooms release juice and settle. If this happens in a place where you can still pick up mushrooms, they can be added to a container (enamel pan) in portions, again sprinkled with salt. And then transfer the mushrooms into jars and put them in the refrigerator.
Milk mushrooms prepared using the “dry” method turn out to be very tasty, although spicy, “not for everyone.” Before eating, such mushrooms are washed, cut into slices, mixed with chopped onions and garlic and seasoned with vegetable oil.
Store salted or pickled milk mushrooms for no longer than a year.
Video
We offer you to watch a video that tells about another recipe for salting white milk mushrooms:
Freelancer with diverse interests and hobbies. Likes to be close to nature, eat delicious food and philosophize about the eternal. She has been writing articles on a variety of topics for so long that she is already erudite in the most unexpected areas. Loves forests, flowering gardens, space and fried potatoes with smoked ribs. He doesn’t like to stand at the stove, but among his friends there are several professional chefs who will always feed you delicious food and share cool recipes. Pathologically optimistic.
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The mushroom is not a simple one. To find it, you need to know places that not everyone can see. The milk mushroom hides well, not at all willing to surrender to the mercy of the mushroom picker. It is known why it is called that. The mushroom got its name from the word heaviness (heaviness). But if you are lucky enough to collect a bucket of milk mushrooms, you can assume that there will be a delicious preparation in the refrigerator in winter. The main point is to know how to properly prepare milk mushrooms.
Professionals, of course, know all the intricacies of the cooking process. And beginners should carefully familiarize themselves with all the nuances and tricks. These are not simple fried mushrooms. But if you cook, for example, white milk mushrooms correctly, you will get a simply magnificent dish!
What can be prepared from milk mushrooms
There are several types of milk mushrooms. White, black and yellow. White milk mushroom grows in birch forests or pine-birch forests. They rarely grow alone. And if you’re lucky, you’ll find a small clearing with white, and any other milk mushroom.
- White milk mushrooms are mainly used for pickling with mandatory pre-soaking. Otherwise, bitterness may appear in the final product.
- The yellow mushroom is somewhat different not only in color (the cap of the mushroom is darker than the white one), but also in taste. It is found more often in birch forests, less often in spruce forests.
- Well, and, probably, the most famous one, the black milk mushroom. It is used for pickling, again, with preliminary soaking or boiling.
From milk mushrooms you can prepare dozens of dishes of unique taste. Those who believe that this mushroom is only for pickling are mistaken. Milk mushrooms tolerate any type of heat treatment well, and are tasty both fried and stewed, boiled and baked. There are a huge number of recipes for making milk mushrooms!
There are dozens of salads made from milk mushrooms. Chicken with milk mushrooms is highly valued by true gourmets. In addition, there is a huge number of cold and hot dishes made from milk mushrooms. Goulash, cutlets, tomatoes stuffed with milk mushrooms, okroshka, the milk mushrooms themselves stuffed - the list is too long to list here in full.
The easiest thing you can imagine is soup with milk mushrooms and milk mushrooms fried with onions and potatoes: the dishes are the crowns of mushroom pickers. But, of course, at the head of all this abundance are salted milk mushrooms. This cannot be expressed in words - you need to try it at least once to fall in love forever.
Preparing milk mushrooms and cooking recipes
Preparing milk mushrooms for cooking is quite simple. They need to be soaked for at least a day, changing the water every three hours. Or you can boil them to reduce the time.
You can cook mushrooms using any kitchen equipment that is suitable for this purpose. Everything is used - from a simple frying pan to newfangled multicookers. Cook in what is comfortable, and you won’t go wrong. But it’s ideal to fry milk mushrooms with onions and fried potatoes in a cast iron frying pan. Whatever you say, there is no better material for frying pans than cast iron.
White milk mushrooms fried with potatoes
Recipe:
- onions - 165 g;
- white breast - 410 g;
- potatoes - 1 kg;
- vegetable oil - 155 ml;
- salt - 45 g;
- dill - 50 g.
Technology:
- Soak the milk mushrooms in cold salted water (30 grams of salt) for thirty minutes. During this time, small living creatures will crawl out of the mushrooms, which are not noticeable during simple processing of the mushrooms.
- Wash each mushroom thoroughly with a brush or foam sponge. Dry on a kitchen towel. Cut into medium-thick strips.
- Throw the cut milk mushrooms into the pan. Fill them with cold water. Place on the stove. Wait for the water to boil. When the water starts to boil, skim off the foam. Cook for ten minutes. This will be enough to remove all the bitterness from the mushrooms.
- Drain the water through a colander. Pour new water into the pan. Place on the stove again. Cook for another ten minutes.
- Then drain the mushrooms again into a colander. Leave for a while until all the water is gone.
- During this time, process, wash and peel the onions and potatoes. Chop the onion into thin half rings, cut the potatoes into medium wedges.
- Pour vegetable oil into the frying pan. Heat it up. Place the milk mushrooms in the frying pan. Fry until golden brown.
- Add onions and potatoes to the pan. Cook until golden brown, which should cover all ingredients.
- Reduce heat to minimum. Add salt, pepper, and chopped dill. Mix well. Cover with a lid and cook until fully cooked.
- Remove from heat and serve immediately.
Caviar from fresh black milk mushrooms
Recipe:
- fresh black milk mushrooms - 315 g;
- onion - 215 g;
- vegetable oil - 115 g;
- pepper;
- salt.
Technology:
- Sort the milk mushrooms as thoroughly as possible. You need to carefully examine each one so that an obviously wormy mushroom does not slip through. Process the selected milk mushrooms. Cut into small pieces.
- Place all prepared milk mushrooms into a saucepan. Fill them with water. Place on the stove. Wait for the water to boil. Drain it using a colander. Pour new water into the pan with mushrooms. Boil the mushrooms for forty minutes. The foam should be skimmed constantly.
- Then drain the water again, discarding the mushrooms in a colander. Rinse under the stream until the water comes out completely clear and unclouded. Wait until the water drains completely. Dry the milk mushrooms.
- Wash the carrots, process them, peel them, wash them again. Grind with a fine grater.
- Process the onion, peel and rinse. Grind into crumbs with a kitchen hatchet.
- Pour vegetable oil into a saucepan. Heat it up. Add carrots and onions. Fry until done.
- Next, add boiled mushrooms to the vegetables. Salt and pepper. Cook for another ten minutes.
- At the very end, add tomato paste. Simmer everything together for another five minutes. To stir thoroughly. Remove from stove. Cool slightly, and delicious caviar can be served.
Milk mushrooms with chicken and sour cream
Recipe:
- chicken thigh or whole chicken, cut into portions - 1 kg;
- milk mushrooms - 700 g;
- sour cream - 140 g;
- onion - 120 g;
- lemon juice - 10 ml;
- salt to taste;
- freshly ground black pepper;
- dry savory - 2 g;
- Provencal herbs;
- vegetable oil - 120 ml;
- garlic - 5 cloves;
- dill greens - 50 g;
- parsley - 30 g.
Technology:
- Process the milk mushrooms, rinse several times, boil in salted water, cut into wide strips.
- Fry the milk mushrooms in a saucepan in vegetable oil until golden brown over maximum heat.
- Process the onion, peel and wash. Chop into crumbs. Add to mushrooms.
- When the onion becomes translucent, remove the saucepan from the heat.
- Process the chicken, remove the bones and skin. Cut into medium cubes.
- Process the garlic, peel it, disassemble it into slices. Cut the slices crosswise.
- Pour oil into a saucepan and heat it up. Fry the chicken until white and the liquid has completely evaporated. Pepper, salt, add savory and Provençal herbs, garlic. Fry for two minutes.
- Add lemon juice and a glass of water to the sour cream. Stir well. Pour the sauce into the chicken. Mix. Cook for 20 minutes covered.
- Add chopped green stuff. Simmer for another five minutes. Remove from the stove. Let it brew for about five minutes, then serve.
- Boiled rice is perfect as a side dish.
Prepare milk mushrooms according to your favorite recipe: fried, stewed, boiled, and enjoy this wonderful dish during the mushroom season! Or prepare milk mushrooms for the winter so that you can enjoy them until the new harvest.
At the end of summer and autumn, various types of mushrooms appear in the forests, and all mushroom pickers rush to their favorite “silent hunt”. Representatives of the mushroom kingdom such as boletus, boletus, saffron milk cap, and others are placed in the basket. It is considered especially chic to find a clearing of strong white milk mushrooms. These mushrooms are considered one of the best for preparing pickles for the winter. Find out how to pickle white milk mushrooms at home in two main ways: hot and cold.
Before you start salting milk mushrooms, you must collect them and prepare them properly. At the same time, they should be collected only in those forest belts that are located at some distance from industrial sites and highways. The fact is that any fruiting bodies of mushrooms are a kind of sponge for toxins, absorbing various toxic substances.
You can salt milk mushrooms of any kind - excellent preparations are made from black, dry, oak, aspen, and real white milk mushrooms. The main thing is to choose among them those that are not rotten or wormy. It is best to use small mushrooms, but large ones will also work if they are not old.
Preparing mushrooms for pickling
No matter how clean and beautiful the mushrooms collected in the forest are, you can pickle milk mushrooms only after they have been carefully prepared. It is best to carry out all procedures immediately after collection. All leaves and needles are removed from the mushrooms, earthen debris is removed, after which they are thoroughly washed with clean water. You can use a soft brush or sponge or a knife - this will speed up the cleansing process. Rotten or worm-eaten areas are cut off. The plate part is washed under the pressure of running water.
Please note that it is not always necessary to soak milk mushrooms before salting (especially white ones), but only if this process occurs without first boiling the fruiting bodies. But you can also soak mushrooms in order to rid them of dried specks.
How much soaking depends directly on the purpose for which this procedure is carried out. For example, to remove debris, just a few hours are enough, but preparing to pickle white milk mushrooms at home without cooking involves a long process of keeping them in water, which must be constantly replaced with fresh water during the process. After this, they must be rinsed.
Also, before salting, white milk mushrooms are sorted: small ones are salted whole, large ones are cut into several parts. The stems of fruiting bodies are usually cut off, leaving only a centimeter.
Preparing the dishes
You can salt milk mushrooms for the winter only in certain containers. It should be either a glass container or an enameled one, but it must be without chips of the enamel. Also, in the old fashioned way, some continue to use wooden tubs. Most often, mushrooms are stored in jars for the winter.
Do not use earthenware - it will deteriorate when exposed to saline solution. The coating of such dishes may contain lead, which, as a result of the action of an aggressive environment, dissolves in the brine and penetrates into the mushrooms. Also do not use galvanized tin utensils.
Any dishes should be carefully prepared: it is customary to soak a wooden container so that it swells and stops leaking. New oak tubs are kept in water for at least 10-12 days with periodic replacement of the liquid - this is necessary so that tannins are removed from the wood. Otherwise, the mushrooms, and even the brine in which they swim, will turn black.
After this, each tub is rinsed with water and cleaned with a brush, and then steamed with a boiling solution of caustic soda (the solution is prepared at the rate of 50 g per 10 liters of water). It is customary to fumigate containers treated in this way with a sulfur smoke bomb - this will ensure that there are no pathogenic microorganisms or substances left in the wood that can spoil all the preparations.
Glass containers or enamel containers are washed well with soap and then dried in the oven - sterilization is carried out. Clean dishes should not have any odors.
Cold salting method
Most often, mushroom pickers use this method of preparation. Cold salting of milk mushrooms is done without the cooking process and provides the resulting product with a unique taste. However, the duration of cooking mushrooms according to this recipe is long, about 30-40 days.
First, the fruiting bodies need to be soaked. To do this, prepared and cleaned of white milk mushrooms are poured into a large enamel basin or bucket, and then filled with water. A large glass dish is placed on top, on top of which a small weight is placed. It is necessary that all fruiting bodies be immersed in water, but you should not press them too hard at this stage.
The mushrooms are kept in this state for about 3-5 days, and a complete water change is necessary at least 2 times a day.
Please note that sour mushrooms cannot be used for pickling - they become hazardous to health.
Spices, currant and horseradish leaves are placed on the bottom of the prepared container, salt is sprinkled on top, then the soaked mushrooms are laid in layers with their caps down (some are laid with the plates down). Each layer of milk mushrooms is sprinkled with salt, peppercorns, chopped garlic, dill umbrellas, and currant leaves. In this case, the salt consumption is as follows: for 1 kg of mushrooms - 35-40 g. The very last layer of white milk mushrooms is also covered with currant and horseradish leaves.
A plate is placed on top of all the mushrooms, a size slightly smaller than the diameter of the selected container (if a wooden circle is used, then it is wrapped in clean gauze), a pressure is placed on top of it - something heavy, usually a stone (bricks, dolomite, limestone, metal products) or you can put a glass jar with water. In this state, the mushrooms remain for 30-40 days in a well-ventilated room, where the air temperature is not higher than 6 ° C, but not lower than 0 ° C. It is advisable to cover the entire structure with a cloth on top to protect the mushrooms from dust.
You can also add freshly picked white milk mushrooms to the container as the old ones settle.
You can salt milk mushrooms in a cold way in a slightly different way. That is, they are soaked in the same way, kept under pressure, but this time not for long. Literally after 3 days, the white milk mushrooms begin to be laid out very tightly in sterilized jars and filled with the resulting brine. A currant or horseradish leaf is placed on the surface, and a little vegetable oil is poured on top, after which the jar is covered with a plastic lid.
The taste of salted milk mushrooms can be seriously affected by the set of seasonings used to prepare the preparation. In general, black peppercorns, dill, horseradish (leaves and roots), cloves, blackcurrant or cherry leaves, garlic, cumin are used. But remember that too much spice can drown out the true taste and aroma of white milk mushrooms. The most natural taste is obtained if only salt is used.
Hot salting method
There is a recipe for salting milk mushrooms and pre-cooking the mushrooms. Many people prefer to use it, since it is faster (the mushrooms will be ready for consumption in 15 days), and it is more likely that all the toxins accumulated from the air during growth will be released from the fruiting bodies.
Salting milk mushrooms using a hot method is as follows: mushrooms prepared and soaked for 6-12 hours are placed in a pan (enamel), filled with water, to which 3 laurel leaves are added and brought to a boil, then cooked for 15-20 minutes over low heat. The foam is removed with a slotted spoon.
After cooling in their own broth, boiled mushrooms are transferred to a colander. Then the white milk mushrooms are placed in prepared containers in layers, which are sprinkled with salt. Salt consumption – 30-40 g/kg. A layer of spices, blanched currant and horseradish leaves, and dill inflorescences are placed on the bottom of the container and on top of the mushrooms. Then a pressure is placed on top (a plate of smaller diameter container and a glass jar with liquid).
The amount of salt often depends on plans - how long the white milk mushrooms will be stored. For example, if you plan to eat them in the near future, then you can add less. For longer periods, white milk mushrooms are kept in a more concentrated environment. The brine will appear in a couple of hours, and after 3-6 days the workpiece can be placed in jars and covered with nylon lids.
At the same time, it is also important to put mushrooms in jars correctly. The container must be sterilized. The mushrooms are placed in a jar with their caps down and filled with brine so that it completely covers them. Currant or horseradish leaves are placed on top and only then covered with boiled nylon lids.
Salting milk mushrooms in a hot way is quite simple and even more common for many than in a cold way. In addition, this option for preparing preparations allows you to get a fragrant and tasty delicacy as quickly as possible and will very soon rid your home of the presence of large containers with pickled white milk mushrooms.
It is noteworthy that it is recommended to rinse white milk mushrooms with cold water before eating to remove the salt. This is especially true for fruiting bodies harvested in brine with a high salt concentration. In general, white milk mushrooms prepared in this way are stored for about 6 months at a temperature of 5-6 degrees. It is best to put the jars in the refrigerator or cellar. By the way, white milk mushrooms should always be in brine - if it evaporates, then boiled water is added to the container.
It’s up to you to decide which recipe to pickle white milk mushrooms. Try both methods and choose the most optimal and suitable option for you.
Milk mushrooms are one of the great finds for a mushroom picker. Each of them knows how, because this procedure is not difficult. But how tasty, unusual, and sometimes unsurpassed mushroom dishes are is undoubtedly unknown even to most lovers of this product. To make mushroom snacks tasty, you need to know how to cook milk mushrooms correctly, using various recipes from milk mushrooms.
The mushroom got its name for its bulkiness and heaviness. Indeed, it is dense and heavy.
Varieties of milk mushrooms.
- Aspen.
- Yellow.
- Oak.
- Turning blue.
- Black.
- Real.
- Peppery.
The more famous gifts of the forest include:
- real;
- black;
- yellow.
White forest product
White milk mushrooms have a flat or depressed cap with downward-turned edges, on which there is a fluffy fibrous fringe. The hat can remain wet even in drought.
The color of a real mushroom is conditional, since it also has a milky, creamy palette. His leg is short. The pulp is white, dense, fleshy structure, with a pleasant smell. At the fracture, you can see a copious amount of liquid secreted, which turns yellow in the air.
Before you go into the forest to pick mushrooms, you need to know where real milk mushrooms grow and in what period. They grow from July to October in birch and birch-pine forests. They can often be seen in families. White milk mushroom likes to hide under fallen leaves or pine needles.
Often real milk mushrooms are used in recipes for pickling.
Yellow product
Cap color with concentric dark circles. Due to its taste characteristics, this type ranks second after white. Although for many experts this is a controversial issue.
Yellow milk mushroom can be found from early July to October in birch forests, rarely in spruce forests.
Black look
The cap of this product can reach up to 30 cm. It has a dark brown, brown-olive palette. Dark circles are barely visible. The structure is fleshy and dense. The hat is slightly sticky.
The hollow stem is approximately 4 cm. At the break, the flesh has a grayish-white tint, which quickly turns brown. The juice secreted by the mushroom is white, with a pungent odor, and quickly darkens when chapped.
The nigella mushroom belongs to the 4th category of edibility. They are often eaten salted after a long process of soaking or boiling.
If you properly pickle and store black milk mushrooms, then the taste characteristics and strength of the product will remain for 3 or more years.
Product preparation methods
As you know, there are many methods by which you can cook mushrooms. People try to can them, boil them, pickle them, and freeze them. The recipes for each method express the taste of the product in its own way.
Before you do anything with milk mushrooms using one of the methods, the product needs to be prepared. There is always enough debris on the surface, and it is not so easy to remove. You can use an old toothbrush to make cleaning easier. Thanks to the villi, the smallest particles of leaves and dirt are cleaned off.
How to boil milk mushrooms?
To properly cook the product, you need to follow the rules:
- Clean well under the tap, removing adhered grass, leaves, and dirt.
- Leave for an hour immersed in salted water (2 large tablespoons of salt per liter of water).
- Pour new water into the saucepan and place on the stove. Transfer the product. Cook the mushrooms on medium heat. How long to cook the product? Ready time is about 15 minutes.
If boiled mushrooms are used for salting or pickling, then more time will be required for soaking - from 1 to 2 days.
Salting process
To pickle mushrooms you will need:
- 1 kg of product;
- 1.5 large spoons of salt;
- 2 units of laurel leaf;
- 5 units of peppercorns.
How to cook milk mushrooms using the cold method?
- Leave the product for 10 hours in cold water.
- Transfer to a bowl, sprinkling with salt in layers and laying out spices.
- Place the press on top and send it to a cool zone. Complete salting will occur in a week.
The prepared mushrooms can be transferred to jars.
Pickling
To make pickled milk mushrooms, you will need the following products:
- 1 kg of mushrooms;
- 2 large spoons of salt, a spoon of sugar, vinegar - for the marinade;
- 3 laurel leaves;
- 5 currant leaves;
- 2 cloves of garlic;
- 3 peppercorns.
Preparing milk mushrooms for the marinating process.
Peel, wash, place in a saucepan, pour water. How long to cook to prepare for marinating? Cooking time is 10 minutes after the water boils. How to cook? Watch for foam and remove it.
Preparation of brine.
- Put water on fire. Add salt, sugar, seasonings.
- Transfer the product to the brine. How long to cook, when does the water boil? Cook for 15 minutes.
Marinating process:
- Transfer the product into a liter container, add 2 small spoons of vinegar to each container.
- Pour the brine.
- Place the pickled milk mushrooms in a cool place.
- The time for complete readiness will come in a month.
The result is delicious marinated crispy mushrooms.
To freeze milk mushrooms, they must first be boiled, since the mushroom produces bitterness when raw. How long to cook to prepare for freezing? Depending on the size, the average cooking time is 15 minutes. You can also fry mushrooms for 20 minutes, add spices. Let them cool, put them in prepared containers and put them in the freezer.
You can prepare various dishes from frozen milk mushrooms in winter.
Appetizer with pickled mushrooms in sour cream sauce
For the recipe for salted milk mushrooms you will need:
- 500 grams of ready-made salted milk mushrooms;
- 2 onions;
- sour cream product;
- greenery.
Wash the mushrooms and soak in water. Then cut into small cubes and season with sour cream. Chop the onion into half rings and place in a bowl. Mix well.
When serving, sprinkle the dish with chopped herbs.
Salty product in tomato
To cook canned milk mushrooms in tomato sauce you will need:
- 2 kg of product;
- 2 kg of tomatoes;
- 5 units of sweet pepper;
- bulb;
- 4 cloves of garlic;
- spices.
Cooking steps:
- Wash and peel the mushrooms. Boil.
- Puree the tomatoes in a blender. Then pass through a sieve to remove the seeds and skins.
- Blend onions, peppers and garlic with a blender.
- Combine all ingredients in a saucepan. Add salt and sugar to taste. Put it on gas. When it starts to thicken, you need to remove it from the stove.
- Sterilize the container. Place garlic, dill, and peppercorns on the bottom. On top are mushrooms. Pour over the sauce.
As you know, there are many recipes with salted milk mushrooms that will not leave lovers of this product indifferent. However, it is important to prepare them correctly so that the taste of the food does not spoil later.