How to cook white milk mushroom. How to cook milk mushrooms - ways to prepare mushrooms and the best recipes for delicious dishes
White milk mushrooms, which grow throughout Russia, are considered a special delicacy among mushroom pickers. Despite the fact that the fruiting bodies require preliminary primary processing and soaking, amazingly tasty snacks are prepared from them. When properly prepared, white milk mushrooms become a real delicacy, and also very healthy. These mushrooms contain more protein than chicken meat; they contain many useful substances and vitamins that can even dissolve kidney stones.
How to properly cook white milk mushroom at home so that the dish turns out tasty, aromatic and crispy? For gourmets, salted and pickled milk mushrooms are considered especially valuable. In addition, such fruiting bodies are better preserved, which gives housewives a reason to prepare just such preservation. Therefore, you can learn how to cook white milk mushrooms for the winter from the recipes below with step-by-step descriptions.
However, it is worth saying that any preservation requires scrupulous initial preparation of the main product. How to properly prepare porcini mushrooms for pickling and pickling? The procedure consists of several stages:
- Mushrooms clear forest debris by removing remnants of grass and leaves from their caps;
- Sorted by size, removing overgrown and wormy specimens;
- Remove the film from them by scrubbing them with a toothbrush or the hard side of a kitchen sponge;
- Wash in plenty of water and pour in for soaking;
- Soak for no more than 2 days, draining the water 3-4 times a day and adding new water, which will prevent the mushrooms from souring.
We offer several interesting recipes on how to properly prepare white milk mushrooms for the winter to diversify your daily menu.
Recipe for preparing a hot pickled white milk mushroom appetizer
The recipe for preparing white milk mushrooms by hot marinating is a good appetizer option for any feast.
- Milk mushrooms (soaked) – 3 kg;
- Salt - to taste;
- Sugar – 2 tbsp. l.;
- Water – 1 l;
- Vinegar – 100 ml;
- Bay leaf – 5 pcs.;
- Black pepper and allspice peas – 5 pcs.;
- Cloves – 4 buds.
Knowing how to cook white milk mushrooms at home, you can please not only your household, but also the friends invited to the holiday.
Place the soaked milk mushrooms in boiling water and boil for 20 minutes over medium heat, stirring all the time and skimming the foam from the surface.
We put it in a colander, let it drain, and while the mushrooms are draining, prepare the marinade. In a liter of water, combine all the spices, except vinegar, and let it boil.
Add the mushrooms, boil for 10 minutes and pour in the vinegar in a thin stream so that a lot of foam does not form.
We continue to cook for 15 minutes over low heat, and then distribute the workpiece into sterilized jars. Close with tight lids, cover with a blanket and, after completely cooling, take it to the basement.
We invite you to watch a video recipe for preparing white milk mushrooms using the pickling method:
Cooking white milk mushrooms by marinating with cloves
Cooking white milk mushrooms by pickling is a common preservation method.
Most housewives use it as a proven method in order to please the taste preferences of many people.
- Milk mushrooms (soaked) – 2 kg;
- Salt – 1 tbsp. l.;
- Sugar – 2 tbsp. l.;
- Vinegar – 70 ml;
- Water – 1 l;
- Allspice – 8 peas;
- Cloves – 10 buds;
- Bay leaf – 5 pcs.;
- Garlic – 6 cloves.
A recipe with a step-by-step description will show you how to cook white milk mushrooms.
- Boil the soaked milk mushrooms in salted water for 15 minutes.
- Drain the water, place the mushrooms in a clean enamel pan and add 1 liter of water.
- Let it boil and add all the spices and herbs, including vinegar.
- Boil for 25 minutes in the marinade over low heat and pour into sterilized jars.
- Cover with nylon lids, leave in the kitchen, and after cooling, take out to a cool room. After 7-10 days, the mushrooms will be ready to eat.
Cooking white milk mushrooms at home with the addition of garlic
Cooking white milk mushrooms at home with the addition of garlic is an excellent way of pickling that your loved ones will enjoy. In this recipe, you can safely experiment by replacing ingredients and without fear of ruining the taste of the mushrooms.
- Mushrooms (soaked) – 2 kg;
- Sugar – 1.5 tbsp. l.;
- Salt – 1 tbsp. l.;
- Water – 2 l;
- Cherry and currant leaves 10 pcs.;
- Bay leaf – 5 pcs.;
- Garlic cloves – 10 pcs.;
- Cloves – 4 pcs.;
- Black peppercorns – 10 pcs.;
- Vinegar – 50 ml.
How to deliciously cook white milk mushrooms marinated with garlic so that the dish becomes a highlight at a festive feast?
- Boil pre-soaked milk mushrooms in salted water for 20 minutes.
- Place on a sieve, let cool, and if the mushrooms are large, cut into pieces.
- Place in jars and start preparing the marinade.
- Combine all the spices and herbs in water (cut the garlic into slices) and boil for 15 minutes.
- Strain the marinade through a colander and let it boil again in the pan.
- Fill the jars with mushrooms with boiling marinade to the top, roll up the lids and cover with a blanket.
- After cooling, take it to the basement or put it in a dark pantry.
How to cook pickled white milk mushrooms with cinnamon at home
A recipe for making pickled white milk mushrooms with cinnamon for the winter can become a “lifesaver” for every housewife when guests come. The taste and aroma of the snack will not leave anyone indifferent.
- Milk mushrooms (soaked) – 3 kg;
- Bay leaf – 4 pcs.;
- Water – 2 l;
- Allspice – 5 pcs.;
- Salt – 2 tbsp. l. without top;
- Sugar – 1.5 tbsp. l.;
- Cinnamon – 1 stick;
- Vinegar essence – 3 tsp.
Step-by-step instructions will show you how to properly cook white milk mushrooms.
- The soaked mushrooms are placed in boiling water and cooked for 20 minutes.
- Remove with a slotted spoon and place on a wire rack to drain.
- All spices are combined in water, except for vinegar essence and cinnamon, and the marinade is boiled for 10 minutes.
- Add a broken cinnamon stick and boil for another 15 minutes.
- The mushrooms are distributed into sterilized jars, and the marinade is filtered, after which vinegar essence is poured into it.
- It is mixed and poured into jars with mushrooms, rolled up and insulated.
- After the mushrooms have cooled, the jars are taken to a cool basement or left in the refrigerator.
How to cook white milk mushrooms with horseradish: a recipe for pickling for the winter
The recipe for preparing salted white milk mushrooms for the winter is an excellent treat for loved ones and guests. Salted milk mushrooms with boiled potatoes are an indescribable pleasure that can please everyone.
- Milk mushrooms (soaked) – 5 kg;
- Salt – 250 g;
- Horseradish root – 3 tbsp. l. grated on a coarse grater;
- Garlic – 10 cloves;
- Bay leaf – 7 pcs.;
- Currant leaves – 20 pcs.;
- Dill umbrellas – 5 pcs.
A step-by-step recipe will show you how to prepare porcini mushrooms for the winter yourself.
- Place the soaked milk mushrooms in an enamel pan, on the bottom of which you first place clean currant leaves.
- Sprinkle a layer of salt on the mushrooms, add dill umbrellas, chopped horseradish root, chopped garlic and bay leaf.
- Each layer of mushrooms should be sprinkled with salt and all the spices.
- Cover the top layer with currant leaves, cover with a lid smaller in diameter than the pan itself, and place a weight on top.
- Take to a cool room and leave for 5 days.
- After the mushrooms release their juice, they are placed in sterile jars and filled with the released juice.
- Cover with tight nylon lids and leave for 30 days, after which the mushrooms are ready to eat.
How to properly cook white milk mushrooms by pickling mushrooms with mustard
To properly prepare white milk mushrooms by pickling them with mustard, use the proposed recipe and see for yourself that it has no equal.
- Soaked milk mushrooms – 3 kg;
- Salt – 3 tbsp. l.;
- Mustard seeds – 1 tbsp. l.;
- Water – 1 l;
- Horseradish leaves;
- Sweet peas – 10 pcs.;
- Garlic – 7 cloves.
- Place the soaked milk mushrooms in boiling water (1 liter), add salt, horseradish leaves, pepper, mustard seeds and boil for 10 minutes.
- Place in sterilized jars, sprinkle with sliced garlic.
- Pour in the strained brine, close with nylon lids, and let cool.
- Place in a cold room and check after 15 days - the mushrooms should be ready for tasting.
Recipe for preparing salted white milk mushrooms for the winter without cooking
The recipe for preparing white milk mushrooms without cooking is quite simple. It is perfect for a holiday feast as a cold appetizer.
- Soaked milk mushrooms – 5 kg;
- Salt – 200 g;
- Dill umbrellas – 5 pcs.;
- Cloves – 7 pcs.;
- Horseradish leaves – 3 pcs.;
- Cherry and oak leaves - 10 pcs.
How to deliciously cook white milk mushrooms without boiling in order to surprise and delight your family with a delicious dish?
- After preliminary soaking, the milk mushrooms are washed well in plenty of water and placed on a wire rack to drain.
- The bottom of the enamel container is lined with cherry and oak leaves, along with 2 dill umbrellas.
- The milk mushrooms are distributed in a thin layer, caps down, and sprinkled with salt.
- Each layer of mushrooms is sprinkled with a preservative, as well as cloves and dill.
- Place clean horseradish leaves on the topmost layer, cover with a clean piece of gauze and cover with a plate.
- They put pressure on top and put the workpiece in the basement for 30-35 days, until the mushrooms are completely salted.
- Then they are placed in jars, filled with brine, covered with lids and taken back to the basement.
How to deliciously cook white milk mushrooms with hot pepper
A recipe showing how to cook white milk mushrooms with hot pepper will appeal to lovers of spicy dishes.
- Soaked milk mushrooms – 5 kg;
- Salt – 300 g;
- Black peppercorns – 20 pcs.;
- Hot pepper – ½ pod;
- Dill umbrellas – 7 pcs.;
- Garlic – 10 cloves;
- Black currant leaves – 20 pcs.
Even a novice cook can master the method of preparing white milk mushrooms if he follows the step-by-step description.
- Rinse the soaked milk mushrooms well and place on a wire rack to drain off excess liquid.
- Place currant leaves on the bottom of an enamel pan and lay out a layer of milk mushrooms, caps down.
- Sprinkle each layer of mushrooms evenly with salt, chopped garlic, finely diced hot pepper, dill and black peppercorns.
- Sprinkle the top layer of mushrooms with salt, cover with dill umbrellas and currant leaves.
- Cover with a lid, cover with gauze and press down on top with a weight.
- The weight will crush the mushrooms, which will release juice after a few hours.
- After 2 days, take the container with mushrooms to the basement and leave for 10 days.
- After this, place the salted mushrooms in sterilized jars, sealing them with your hands, and fill with brine.
- Cover with a plastic lid and return to a cool place.
How to cook fried white milk mushrooms with onions for the winter
The quick preparation of white milk mushrooms by frying should not be underestimated. This dish has an amazing taste and exquisite aroma. Preparing fried milk mushrooms for the winter is a completely simple process.
- Soaked milk mushrooms – 2 kg;
- Vegetable oil – 2 tbsp;
- Ground black pepper – 1 tsp;
- Salt - to taste;
- Onion – 500 g;
- Bay leaf – 4 pcs.
A step-by-step description of the process will show you how to properly prepare fried white milk mushrooms for the winter.
- Boil the soaked milk mushrooms in salted water for 20 minutes to remove the last bitterness from the pulp.
- Place in a colander, let drain and cool.
- Cut into small pieces and place in vegetable oil heated in a frying pan.
- Fry for 20 minutes, stirring constantly to prevent burning.
- In a separate frying pan, fry the onion, cut into half rings, until golden brown and combine it with the mushrooms.
- Stir, salt, season with pepper and add bay leaf.
- Cover with a lid and simmer over low heat for 15 minutes.
- Place the fried milk mushrooms in sterile 0.5 liter jars.
- Pour 2 tbsp on top. l. calcined vegetable oil and close with tight nylon lids.
- Once the jars have cooled, you can leave them in the pantry.
It is worth noting that white milk mushrooms have a special taste after frying and retain their elasticity. In addition, the mushrooms turn out crispy, with a subtle forest aroma. Fried milk mushrooms will be especially ideal in combination with boiled potatoes and sour cream sauce.
How to cook caviar from white milk mushrooms with garlic
You can also include caviar in recipes for preparing white milk mushrooms for the winter. You will surprise your household and invited friends with this snack. Caviar can be served as an independent dish, or added to pizzas and pies.
- Soaked milk mushrooms – 3 kg;
- Vegetable oil – 2 tbsp.;
- Onion – 5 heads;
- Garlic – 10 cloves;
- Salt and ground black pepper - to taste;
- Tomato paste – 2 tbsp. l.
You can learn how to deliciously cook caviar from white milk mushrooms from the step-by-step description of the recipe.
- Boil the soaked milk mushrooms for 20 minutes in salted water with the addition of 1 tsp. citric acid, while constantly skimming the foam from the surface.
- Place in a colander and leave to drain.
- Grind the mushrooms using a blender or meat grinder until smooth.
- Pour half the oil into a deep, thick-walled saucepan and add the chopped mushrooms.
- Simmer over low heat for 30 minutes, stirring constantly to prevent the mass from burning.
- In a separate frying pan, heat the second part of the oil and add the diced onion and garlic.
- Fry until golden and add to the milk mushrooms.
- Season with salt, pepper, add tomato paste and mix thoroughly.
- Continue to simmer over low heat for another 20 minutes and immediately place in sterilized dry jars.
- Close with tight lids, let cool and put in the refrigerator.
How to cook fresh white milk mushrooms with vegetables
In this version, you should not boil the soaked milk mushrooms. How to cook fresh white milk mushrooms with vegetables to make an appetizing and healthy dish?
- Soaked milk mushrooms – 2 kg;
- Vegetable oil – 1 tbsp.;
- Vinegar 9% - 100 ml;
- Salt and ground black pepper - to taste;
- Onions – 700 g;
- Carrots – 500 g;
- Garlic – 10 cloves;
- Parsley and dill;
- Sweet paprika – 1 tsp.
We suggest using the recipe for preparing white milk mushrooms with step-by-step photos.
Rinse the soaked mushrooms in plenty of water, squeeze a little with your hands and place on a wire rack to drain.
Pass the mushrooms through a meat grinder, place in a deep frying pan and fry in oil for 30 minutes.
Peel the onion, garlic and carrots, chop, fry in oil until soft and grind through a meat grinder. Add to the mushrooms, add chopped parsley and dill, sweet paprika, mix. Simmer for 20 minutes, stirring constantly to avoid burning.
Add vinegar to the caviar, mix well, continue to simmer for 10 minutes, and then immediately put into sterilized jars. Cover with metal lids and place in a saucepan with hot water, on the bottom of which place a small kitchen towel so that the jars do not burst. Sterilize for 30 minutes on low fire, roll up, turn over, wrap in a blanket and leave in this position to cool. Take to a cool, dark room and store for no more than 6 months.
Quick preparation of white milk mushroom salad after salting
You can use salted white milk mushrooms to quickly prepare a salad for the arrival of guests, surprising them with an exquisite mushroom dish.
After salting the white milk mushrooms, preparing the salad will not take much time, but the end result will be amazingly tasty.
- Salted milk mushrooms – 500 g;
- Crab sticks – 100 g;
- Fresh cucumbers – 1 pc.;
- Boiled eggs – 6 pcs.;
- Canned corn – 300 g;
- Parsley and dill - to taste;
- Mayonnaise.
How can you prepare a delicious salad from white milk mushrooms, the recipe for which your guests will definitely ask you for? Use the step-by-step description provided and make sure you didn’t make this snack in vain.
- Soak the salted milk mushrooms for 1.5-2 hours in cold water to remove the salt.
- Cut them into small slices and place in a large bowl.
- Peel the eggs and cut into cubes, peel the cucumbers and cut into slices, add everything to the mushrooms.
- Cut crab sticks into cubes, chop pure parsley and dill, add to mushrooms.
- Drain the juice from the corn and add to the mushrooms, season with mayonnaise.
- Mix everything thoroughly, place in a salad bowl and serve to the delight of your guests.
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:
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Milk mushrooms are a popular variety of mushroom. They come in white and black, as can be seen in the photo, but the shade has little effect on the taste of such a “catch.” The attractiveness of these mushrooms is that they can be prepared in different ways for the winter. Detailed recipes with photos will help cooks marinate and salt the product, which will be a wonderful addition to the holiday table or a regular dinner. The process of preparing milk mushrooms does not take much time, which can be understood from the descriptions of the recipes, but the result is worth the effort.
Preparing milk mushrooms for harvesting for the winter
Regardless of which option for preparing milk mushrooms for the winter is chosen, you should prepare the product for cooking. Mushrooms need to be cleared of:
- leaves;
- pine needles;
- land.
The easiest way to do this is with a brush. It is recommended to keep the milk mushrooms under running cold water. This will allow you to soak the product from the milky bitter juice and wash it of contaminants. It is recommended to place freshly cut milk mushrooms in a container of water. You need to wash off the main dirt from them, after which you can use a brush. Clean mushrooms need to be processed from wormy areas, cutting them out with a knife. It is also worth cutting off all damaged areas and the base of the leg.
Mushrooms are cleared of soil and grass
The next stage of preparing white and black milk mushrooms is soaking. This procedure allows you to get rid of not only the milky juice, but also the toxins that accumulate in the mushrooms.
Advice. It is especially important to soak older milk mushrooms, since they contain the most harmful substances.
To do this, the crop is placed in a large container - a bucket, bathtub or basin, and filled with water. The product must be completely covered with liquid. To do this, install a small press on top or fix a flat lid. The product needs to soak for 1-2 days. The water should be changed periodically. Afterwards, the liquid is drained, and the milk mushrooms need to be rinsed several times in cool, clean water. Now the product is ready for pickling or salting.
Before cooking, milk mushrooms are soaked for 1-2 days.
Recipe for hot salted milk mushrooms (white and black)
To pickle mushrooms this way you need to take:
- 1 kg milk mushrooms of any color
- 3-4 garlic cloves
- 2 bay leaves
- 4-5 sprigs of dill
- 1 piece horseradish root
- 5-6 currant leaves
Salted milk mushrooms
The stems of prepared mushrooms need to be removed. This part of the product will not be salted. Next, the brine is prepared. For 1 liter of water, it is recommended to use a couple of large spoons of table salt. The resulting composition should be boiled. Prepared milk mushrooms are added to it. They will need to be boiled in brine for at least 20 minutes. Black milk mushrooms are boiled for 7-8 minutes. The rising foam must be constantly skimmed off.
After about 30 minutes, the mushrooms should be drained in a colander. They are washed with running water. Next, you need to take glass or enamel containers and pour a little salt on their bottom. Mushrooms are placed caps down into the bowl. Each layer should be about 5 cm. You need to put salt and spices on them.
Attention! The ratio of salt to weight of milk mushrooms should be 5%.
When the laying is complete, you need to cover the workpiece with clean gauze or a waffle towel and apply pressure. It should be washed systematically in salted hot water. After a couple of days, the container is moved to a cold place. After another 25 days, you can try the treat.
Hot salted milk mushrooms can be eaten 25 days after preparation.
Cold salted white milk mushrooms
To prepare mushrooms for the winter according to this recipe, you need to prepare:
- 1 bucket of freshly cut milk mushrooms;
- 2 cups salt;
- 10 dill umbrellas;
- 1 pack of black pepper (peas);
- 12 cloves of garlic;
- 20 currant leaves;
- 1 package bay leaf.
The prepared mushrooms are transferred into a bucket or enamel pan in layers. The plates of milk mushrooms should look up. Very large specimens can be cut in half or into several pieces. Each layer should be evenly salted. To do this you need to use 1 to 3 large tablespoons of salt. The specific amount of spice depends on the volume of the selected container and its diameter.
Cold salted milk mushrooms
On each layer lay several peppercorns, bay leaves, sliced garlic cloves and currant leaves. The arrangement ends with dill umbrellas. Then the container is closed with a lid, which is fixed with a press. This will allow the milk mushrooms to release juice.
The workpiece is placed in a cool place for about a week. At the end of this period, the resulting mushrooms should be placed tightly in glass jars, filling the container with brine and adding dill umbrellas. The container is closed with nylon lids and placed in a cellar, basement or refrigerator.
Classic recipe for pickled white and black milk mushrooms
Milk mushrooms - both white and black - can not only be salted, but also pickled. To prepare a spicy and appetizing snack for the winter you need to take:
- 2 kg of milk mushrooms;
- 50 g salt;
- 2 liters of water;
- 20 ml of 70 percent vinegar essence;
- 5 peas of allspice;
- 4 bay leaves;
- 5 cloves.
Pickled milk mushrooms
The prepared product must be coarsely chopped and poured with 1 liter of water, into which 10 g of salt had previously been poured. The container with the workpiece is placed on the fire and brought to a boil. You need to cook the milk mushrooms for about 20 minutes, periodically removing the foam. Then the mushrooms are placed in a colander and washed. They need to give time for all the water to drain.
Next, the marinade is prepared. The remaining amount of salt is added to 1 liter of water. The container is placed on the stove. When boiling, laurel leaves, cloves, and pepper are added to the composition. Mushrooms are added to the resulting marinade and boiled for a quarter of an hour. Next, the essence is poured in, the composition is mixed, removed from the stove, and the milk mushrooms are laid out in jars. The container must first be sterilized.
The workpiece is filled with hot marinade, and the jars must be sealed tightly. They need to be wrapped in scarves or a blanket and wait until they cool completely. You can store such preparations all winter.
Pickled milk mushrooms can be stored all winter
You can prepare white and black milk mushrooms for the winter using other recipes. There are a great many options for marinating and salting.
Pickled milk mushrooms - video recipe
Preparing milk mushrooms for the winter - photo
Greetings, my dears!
Today we will learn how to salt milk mushrooms for the winter. After all, how nice it is to crunch on mushrooms at the festive table, especially on New Year, which is just around the corner (only four months left!).
By the way, in ancient times in Rus', milk mushrooms were called the “king of mushrooms”, since it was the only one of all that was salted. In European countries, on the contrary, to this day milk mushrooms are considered inedible, so they do not eat them even in salted form.
For pickling, mainly the white representative of this mushroom is used. When in the forest, you will recognize real white milk mushrooms by their milky or slightly yellowish cap. However, in our article you will find a very tasty recipe for pickling black milk mushrooms. So get creative and enjoy the fruits of your labor! Happy cooking to you!
Mushrooms prepared according to this recipe turn out incredibly crispy and appetizing. It’s especially nice to serve them to the table with onions and vegetable oil.
Ingredients:
- Milk mushrooms
- Garlic
- Dill or fennel seeds
Clean and soak the mushrooms in a bowl of water. We insist for a day. Drain the water several times to remove the bitterness.
We place a pressure plate in the form of a plate so that the milk mushrooms are completely immersed in water.
After a day, use a brush to remove the remaining dirt from the mushrooms and transfer them to a clean container.
Fill with water so that the milk mushrooms are completely immersed in water. We put it on fire.
Immediately after boiling, check the time and boil the mushrooms for no more than five minutes! Otherwise they won't turn out crispy.
Using a slotted spoon, remove the milk mushrooms from the pan and transfer them to another container.
Sprinkle the first layer of mushrooms with salt.
Place under a press and leave for two days at room temperature, remembering to periodically check the mushrooms.
We remove the oppression.
We begin to place the milk mushrooms in the jar, not forgetting to flavor each layer with garlic and dill. We repeat the procedure until the jar is full.
We pierce the mushrooms at the walls of the jar with a knife several times so that excess air does not form and the brine penetrates downwards.
Sprinkle the remaining garlic and fennel seeds on top.
Fill the jar to the brim with boiled, salted and cold water. Close with a nylon lid. We put the milk mushrooms in the refrigerator for storage for a month. After that you can eat, bon appetit!
How to pickle raw mushrooms (milk mushrooms) in a hot way - a simple winter recipe in jars
Well, you just get very tasty mushrooms if you cook them using this technology. The main thing is not to spare salt and water for them!
Prepare 2 buckets of milk mushrooms:
- 6 liters of water
- 18 tablespoons salt (heaped)
- Bay leaf
- black peppercorns
Cooking method in stages:
Rinse the milk mushrooms thoroughly.
Place them in clean containers.
Fill with water and put on fire to cook.
Bring to a boil and immediately skim off the foam.
Reduce heat and cook for another 5 minutes.
Drain the water through a colander. While the milk mushrooms cool slightly, prepare the brine: pour water into a pan, add salt at the rate of 3 tablespoons per 1 liter of liquid. Bring to a boil and turn off.
Place one bay leaf and a third of a teaspoon of black pepper in the bottom of each pre-washed jar.
Place the mushrooms loosely among the jars.
Pour hot brine and close the jars with nylon lids. Put our preparations in a cool place and after 40 days enjoy their incomparable taste.
Tip: be sure to check that the jars are filled to the brim with brine, otherwise the mushrooms will darken!
Proper hot salting of dry milk mushrooms for the winter
This recipe will provide you with a delicious mushroom appetizer for your holiday table. The guests will be delighted, you'll see!
We will need:
- dry milk mushrooms
- horseradish leaf
- raspberry leaf
- cherry leaf
- oak leaf
- 2 dill umbrellas
- Bay leaf
- carnation
- allspice
Cooking method in stages:
Soak for 6-7 days, changing the water three times a day.
Place on the fire, bring to a boil and simmer over low heat for 15-20 minutes.
Drain the water through a colander and leave the mushrooms to cool for 30 minutes.
Place bay leaf, allspice, cloves, garlic and a couple of pinches of salt on the bottom of the pickling container.
We will also add a couple of cherry leaves and one leaf each of raspberry, horseradish, oak, as well as a dill umbrella.
We lay out the first layer of mushrooms, sprinkle them with a pinch of salt and again lay out the same spices and seasonings as for the first layer.
After laying the last layer, cover the milk mushrooms with leaves.
Cover the container with mushrooms with gauze and put on the press. We put the container in the cellar or refrigerator for 3-4 weeks. Be sure to make sure there is brine in the mushrooms, otherwise they will spoil!
If you don’t want to store milk mushrooms in such a container for a whole month, you can put them in jars and add salted water to each of them.
How to salt milk mushrooms quickly and simply not for the winter?
I really like this recipe because you can eat these mushrooms in just 5 days. I don’t like the cold method of salting milk mushrooms for several reasons. Firstly, you have to wait a long time, and secondly, the risk of poisoning from them increases.
Take the following ingredients:
- Milk mushrooms
- Garlic
- Black peppercorns
- Bay leaf
Cooking method in stages:
Wash and soak the mushrooms for a day, changing the water two or three times during this time.
Place the milk mushrooms in a saucepan with slightly salted water, place on the stove, wait until it boils and then cook over the heat for 20-30 minutes.
Cool the mushrooms until warm.
Prepare garlic, black peppercorns, bay leaf and salt.
Salt each mushroom and place it in a container with the cap down.
Place garlic, bay leaf and pepper on each layer of milk mushrooms.
Place pressure and put the mushrooms in the refrigerator. After 5 days you can enjoy the ready-made salted milk mushrooms, bon appetit!
A recipe for how to pickle black milk mushrooms in a hot way (in brine)
Most often, porcini mushrooms are used for pickling. However, Black is no worse. Especially if you know how to cook them correctly. So try it, for good health!
Prepare:
- Black milk mushrooms
- Dill umbrellas
- Bay leaf
- Garlic
- Peppercorns
Cooking method in stages:
Clean the mushrooms and scrape their stems. Fill with water.
Soak for 24 hours, remembering to change the water for the black milk mushrooms a couple of times.
The next day, drain the water and rinse the mushrooms.
Fill the pan with milk mushrooms with water and put on fire.
After boiling, remove the foam, add bay leaf, peppercorns, 2 tablespoons of salt for each kilogram of mushrooms and cook them over medium heat for 40-45 minutes.
Drain the water through a colander and leave the mushrooms to cool.
Place dill and garlic at the bottom of the jar.
Place a layer of mushrooms and add salt at the rate of 1 tablespoon for every kilogram of milk mushrooms.
Add dill and garlic to each layer of mushrooms.
Cover the top with gauze, place the press and leave in a cool place for 2 weeks.
How to pickle white milk mushrooms for the winter in jars in a cold way - the right recipe at home
My grandmother knows this method. Moreover, her milk mushrooms always turned out very tasty and aromatic. If you want to try it, please come to the table!
Ingredients:
- White milk mushrooms
- Garlic
- Allspice
- Black peppercorns
Cooking method in stages:
Soak the mushrooms for 2-3 days in cold water, changing the liquid 3-4 times a day.
We thoroughly wash each mushroom with a dishwashing sponge.
At the bottom of the pan we place chopped garlic cloves, allspice and black peppercorns, as well as salt at the rate of 1 heaped tablespoon per 1 kg of mushrooms.
Place the mushrooms caps down.
Sprinkle each layer with garlic and pepper.
When the container is 2/3 full, be sure to press down so that the mushrooms release their juice. Cover it all with a clean towel and refrigerate. After 1 - 1.5 months, the salted white milk mushrooms are ready! Bon appetit!
Preparing salted milk mushrooms using cold brine
This recipe was taught to me by a mushroom picker I know, who practically never leaves the forest in the fall. After all, the end of August - beginning of September is the hottest time for collecting milk mushrooms.
Take for 1 kg of mushrooms:
- 40 g salt
- bunch of dill
- 1 PC. bay leaf
- horseradish root
- 5-6 cloves of garlic
- pepper - to taste
Cooking method in stages:
Clean and slice the mushrooms.
Place them in a saucepan, pores side up.
For three days, soak the milk mushrooms in a saucepan with pressure, changing the water 2-3 times a day.
Crush dry bay leaf into a cup, chop garlic cloves and horseradish root.
Add salt and dill.
Add the ground pepper mixture.
Mix everything well.
Pour the spice mixture into the bottom of the jar and add the mushrooms. Do everything in layers.
Press down the milk mushrooms to make them denser.
In this form, the jar must be placed in the refrigerator. In 30-40 days they will be ready!
Attention: if you tightly close a jar of mushrooms, botulism may begin to develop in it. Such milk mushrooms will be dangerous to eat, so do not close the container!
Video with a recipe for salting milk mushrooms at home for the winter (very tasty!)
To make the mushrooms crispy and tasty, you need to salt them cold. However, many are afraid to do this because of the risk of contracting botulism, because milk mushrooms are considered conditionally edible mushrooms.
Therefore, if you are so worried about your health, but at the same time do not want to give up pickled milk mushrooms, prepare them according to this recipe. For it, in addition to mushrooms, you will need salt, sugar, spices and vinegar, which is known for its disinfecting and neutralizing properties. Bon appetit!
Do you have a favorite recipe for salted milk mushrooms? If yes, I will be glad if you share your experience in the comments. See you again on the blog!
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.