Raw milk mushrooms recipes. The best recipes for winter preparations of white and black milk mushrooms. White milk mushrooms with garlic and parsley

On October 7, the alcohol summit “Moonshine Davos” took place at the Pirogovo Resort. The event brought together those who love and know how to prepare moonshine, as well as those who love and do not necessarily know how to use it.

Milk mushrooms (black, white, real) - photo, description

Milk mushrooms belong to the Russula family, to the genus Lacticaceae. These are representatives of the fungal kingdom that have been sufficiently studied in many respects. All mushrooms belonging to the laticifers are distinguished by the presence of milky juice, a kind of pulp that crumbles easily. The taste varies from sweetish-mushroom to bitter and pungent, which makes some representatives conditionally edible mushrooms. About 20 species of milk mushrooms are the most common and well studied.

Black milk mushroom (Gypsy, Nigella, Chernysh, Varen) belongs to category 2 conditionally edible mushrooms. Like all milk mushrooms, it can reach large sizes. The cap grows up to 20 cm in diameter. The black breast has a funnel-shaped cap, the edges of which are curled. The skin becomes sticky when wet. The color can vary from dark olive to dark brown. The center is usually darker in color than the edges. The pulp is brittle, dense, and turns gray when broken. The juice is white, abundant with a pungent aftertaste.

The plates descending to the stem, branched, thin, often located. The leg can reach 8 centimeters in length and up to 3 centimeters in diameter. It usually tapers downward, smooth, and sticky. The color is the same as the hat. In young mushrooms it is dense, in mature ones it is loose and hollow. Loves bright places in mixed forests. It often grows in groups among moss, in the grass near forest roads in birch forests. White milk mushroom (white milk mushroom) is radically different from black milk mushroom. And the differences are not only in color, but also in size. The cap of the white milk mushroom reaches 8 cm in diameter, depressed and slightly darker in the center. The skin of young mushrooms is white and highly pubescent, while that of mature mushrooms is closer to pink (yellow) in color. It feels sticky to the touch. The pulp is white, dense, the smell is weak. The milky juice is white, abundant. The stem of the porcini mushroom reaches 4 cm in height and 2 cm in diameter. Cylindrical in shape, tapering towards the base. Mature mushrooms are hollow. The color is the same as the cap or a little darker. The plates are descending or adherent, narrow and frequent. Young mushrooms are white, mature mushrooms are cream or yellow. This species is often confused with pink moth. But the pink wave has a more saturated cap color and concentric zones. In addition, this type of milkfish is more squat than the white milk mushroom.

Pickled white milk mushrooms

Cooking method: how to cook pickled white milk mushrooms.

500 g potatoes

4-5 pcs. carrots

4-5 pcs. tomato

2-3 pcs. Luke

3 cloves garlic

vegetable oil, bay leaf, spices, salt.

Preparation:

Wash the salted milk mushrooms and cut into strips (there is no need to rinse the pickled ones). Cut the potatoes into cubes, grate the carrots on a coarse grater, fry in vegetable oil, finely chop the onion and also fry (separately from the carrots). Scald the tomatoes, remove the skin, cut into cubes. Place the food strictly in layers: milk mushrooms - onions - potatoes - carrots - tomatoes. If there are a lot of products, then alternate the layers in the same sequence. Fill with water so that the top layer is covered with it. Put on the fire, from the moment of boiling, reduce the heat to low, add salt and simmer under the lid for about 15 minutes. Then add bay leaf, garlic and spices and simmer over low heat for another 5 minutes, remove from heat and keep covered for at least 20 minutes. This recipe can be adapted for a slow cooker: lay out the ingredients in layers, add all the spices and put on the “Stew” mode for 1 hour.

Very interesting, “winter” pie with milk mushrooms and sauerkraut.

Ingredients:

For the test:

3 stacks flour

3-4 tbsp. drain oils

40-50 g yeast

For filling:

500 g sauerkraut

300 g mushrooms

1 onion

Preparation:

Prepare the dough using a sponge or straight method and let it rise. Wash the cabbage and simmer covered. Add 1 tbsp. butter, chopped milk mushrooms, chopped onion sautéed in oil. Stir, add salt if necessary, and simmer until done. Cool. Divide the risen dough into two unequal parts and roll out to the size of a baking sheet or mold. Place the larger part on a baking sheet, put the filling on it, put the smaller part on top, pinch the edges, and let it rise for half an hour. Bake in the oven with medium heat.

Happy “hunting” for milk mushrooms and bon appetit!

Larisa Shuftaykina

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Salted milk mushrooms, preparation. step-by-step recipe from gastronom.ru

Tatyana 10.20.2012 20:03:26 You can also soak them in a plastic container (if it is plastic for food products). I have been salting milk mushrooms for many years. My grandmother salted them in an oak barrel, and I have ceramic ones. I store them on the balcony, and if It’s already frosty, then I transfer it to jars (what’s left at this point) and store it in the refrigerator. During the salting process, milk mushrooms become dark cherry in color, and the brine may be slightly grayish. A cloth under pressure must be washed once a week or a new one must be put on. If the milk mushrooms are over-salted, then they can be soaked in water or milk. When salting, I always add currant leaves, cherries and dill umbrellas, and this year I also added a horseradish leaf, I’ll see what happens.

This is a quite satisfying and tasty dish, which sometimes (for example, during fasting) can even replace meat. They are served with potatoes, rice, and also used as a side dish. Chanterelles are often prepared this way. Is it possible to fry milk mushrooms? There is no clear answer to this question. On the one hand, this method of preparation is hampered by their rather specific bitter taste, which goes away only during long-term processing (for example, salting). On the other hand, if recipes exist, it means that someone uses them. However, in order to clearly answer the question: “Is it possible to fry milk mushrooms?”, it is best to try it from your own experience.

How to get rid of bitterness?

Before frying milk mushrooms, you need to soak them thoroughly. This usually takes 2 days. Moreover, the water should be changed at least 8 times. Next, you need to boil them in salted water for 10 minutes, drain the water and repeat this action, adding fresh water. After this, they are placed in a colander or sieve and left for half an hour to drain all the liquid. And then you can proceed directly to cooking. In addition, experienced housewives recommend frying exclusively caps. Stiffer legs are better used for other purposes (for example, soup).

How to fry milk mushrooms?

For half a kilo of fresh mushrooms you will need salt and garlic to taste, a little vegetable oil (you can use olive oil). The caps of soaked boiled milk mushrooms are placed in a hot dry frying pan, covered with a lid and simmered for about 10 minutes, stirring occasionally. Then drain all the resulting liquid, add oil and fry for about 5 minutes, adding salt and squeezing the garlic through a press. At the end, chopped parsley is poured into the frying pan. It turns out to be a very tasty dish, which is recommended to be served with mashed potatoes.

Is it possible to fry white milk mushrooms?

This type of mushroom is very common in deciduous forests. Experienced mushroom pickers manage to collect several hundred kilograms during the season. Salting is still considered the ideal way to prepare white milk mushrooms. The question of whether it is possible to fry milk mushrooms usually arises at the stage when the traditional recipes for this mushroom have already been exhausted. If you soak them well and cook them, then, in principle, you get a good dish. Although the specific taste will still remain.

How to fry milk mushrooms in sour cream?

For a kilogram of fresh mushrooms take 2 cups of sour cream, 50 g of butter, half a cup of flour. You will also need salt, breadcrumbs (50 g) and pepper to taste. If the question: “Is it possible to fry milk mushrooms?” If you answer positively, then you can try to diversify the dish a little.

The milk mushrooms should be soaked and boiled as indicated above. Then the flour is mixed with salt and pepper. You need to roll the mushroom caps in it and fry them in hot oil for 5 minutes. Then add sour cream and crackers and continue cooking, stirring. After 15 minutes the dish is ready. It can play the role of a main dish (with potatoes or rice) or become a chic side dish for meat. Thanks to the combination of sour cream and butter, a very delicate taste is obtained, and crackers make the dish more satisfying.

Bitter pungent taste and elasticity milk mushrooms They create a lot of trouble for housewives in the kitchen, especially when preparing for the winter. I want to get rid of the bitterness caused by the milky milk, and at the same time preserve their original hardness. Despite these contradictory properties of mushrooms, they still find their place in many dishes. In addition, lovers of “quiet hunting” value them for their richness in vitamins and proteins, as well as for their calorie content, which is equivalent to meat. We managed to collect advice from experienced chefs and learn in detail how to prepare delicious milk mushrooms for the winter.

Drying milk mushrooms

Like any mushrooms, these representatives of the Russula genus are very demanding on the drying process, which can be carried out not only under the influence of sunlight, but also in the oven or over a fire.

Important! Due to their taste characteristics, milk mushrooms are included in the list of conditionally edible mushrooms. They are not toxic or hallucinogenic, but are suitable for consumption only after special processing.

If, of the many ways to prepare milk mushrooms for the winter, you have chosen this one, before starting work you should have young and not flabby mushrooms collected in sunny weather. Select undamaged specimens, carefully inspect them, and clean them of any remaining leaves and soil. After this, wipe with a damp cloth, but do not wash. Water is very quickly absorbed into the structure of forest trophies, as a result of which they lose their taste properties, and over time they can become moldy and crumble. Large mushrooms should be divided in half and the stems of all should be cut off.

Now it’s time to decide where you will harvest milk mushrooms for the winter.

How to dry milk mushrooms naturally

Mushrooms strung on pre-prepared rods made of stainless materials or raw threads are hung in the air on a sunny day or in a well-ventilated dry room. It is advisable that drying takes place away from the road, in a place protected from wind and dust. The ideal option is an attic or roof.

To cook milk mushrooms in the air and the sun, you can use a wooden sieve, a sheet of plywood, or even an ordinary table. In these cases, the workpieces are spread out in a thin layer and care is taken to turn them over in time. Mushrooms need sunbathing until they lose their juiciness and become dry and brittle. In good weather, sometimes a day is enough for this.

How to dry milk mushrooms using the oven

When the dampness outside does not allow for natural cooking, dry the milk mushrooms in the oven. First, they are kept at temperatures up to 50 degrees and
placed at the top of the oven. And when the moisture has evaporated, after about 4 hours, the temperature can be gradually adjusted to 75 degrees and moved lower. Don’t forget to turn the milk mushrooms over and make sure they don’t steam. It is recommended to dry them at the original temperature. If you want to dry several baskets of forest products, you can, without waiting for the first baking sheet to complete the process, place the second one in the top row. But remember that for each batch the equipment must be washed and wiped dry.

Did you know? Gourmets refuse dried mushrooms, believing that during processing they lose their taste and acquire an unpleasant dark color.

Ready mushrooms are placed in plastic bags and stored away from strong-smelling foods. Before eating, be sure to wash them thoroughly and soak them in water for several hours so that their inherent bitterness goes away.

How to pickle milk mushrooms for the winter

Many people love salted milk mushrooms due to the variety of recipes for preparing them for the winter. It is these preparations that enjoy great success among chefs of all levels. Depending on taste preferences, there are several pickling techniques. And the risk that the mushrooms will turn out tasteless is almost always eliminated.

How to prepare milk mushrooms for pickling for the winter

Forest trophies will acquire a delicate spicy taste only after performing some culinary tricks. During the preparation process, as usual, they need to be sorted, sorted, cleaned of soil residues and weighed. Immediately throw away mushrooms covered with spots, with insects or worms living in them. Then rinse everything selected thoroughly, preferably in running water using a washcloth or toothbrush. Clean mushrooms are left to soak in an enamel pan for three days.

Moreover, the water needs to be renewed daily every 4 hours. If the kitchen where the container is located is hot, two days will be enough. Check readiness by chewing a small piece of mushroom. If they are not bitter, they are washed thoroughly and large specimens are cut roughly.

How to salt milk mushrooms for the winter in a cold way

Before preparing milk mushrooms for the winter using this technology, it is important to take their soaking seriously - this will affect their taste. Traditional recipes for simple salting do not require excess ingredients.

To prepare you need:

2 cups table salt;
old dill stems without caps;
several cherry leaves (can be replaced with currants);
horseradish leaves;
several cloves of garlic;
5 kg of milk mushrooms.

Salt the milk mushrooms and transfer them to the prepared container. A wooden tub or an enamel pan will do. It is important that the dishes are free of cracks and rust stains. Dip small mushrooms in salt, each separately. Then generously top them with garlic and chopped horseradish. To prevent your pickle from darkening, experienced chefs recommend loosely tying it with gauze and placing all the remaining leaves on top, including horseradish.

Then we cover it with a plate (if we are talking about a saucepan) or a mug, and pour something heavy but small on top, so that the mushrooms will soon drown in the brine that will be released. We send the barrel to the cellar and make sure that mold does not form on top.

If you are salting milk mushrooms cold for the first time, remember: to avoid this, the top layer should always be in brine. In a month, you will be able to diversify your table with pickles. The finished mushrooms amaze with their white, fleshy pulp and taste; they are transferred to glass jars or left in a tub.

Important! Under no circumstances should you seal the salted milk mushrooms with a tight lid. This promotes the development of microbes that cause botulism and poisoning.

Salted milk mushrooms are used to prepare simple salads, holiday dishes, various snacks and savory dietary cutlets. It is also served as a separate dish with sunflower oil and onion.

How to pickle milk mushrooms using the hot method (in jars)

This method is created for impatient mushroom lovers. You will be able to savor the delicious milk mushrooms in just a few weeks. The technique is also considered safer, because during harvesting the mushrooms undergo heat treatment. Salting milk mushrooms using a hot method is also not troublesome. The composition of the marinade can only be vinegar and salt, or it can be supplemented with laurel leaves, currants, cherries, horseradish; cloves of garlic, dill, allspice or black pepper. You can expand the ingredients according to your taste.

To marinate mushrooms according to the classic recipe you need:

currant leaves;
2 tablespoons salt;
1 kg of milk mushrooms;
1 liter of water;
6 tablespoons vinegar;
2 tablespoons sugar.

Cut the prepared mushrooms and place them in a pan with water. After boiling, cook for another 10 minutes, removing the foam. Mix salt and sugar with water, add vinegar and put on fire. When it boils, add the mushrooms and boil for about 20 minutes. After that, transfer to jars and roll up the lids.

When choosing a cooking method, many are interested in how to store salted milk mushrooms. When compared, the cold method loses. Such mushrooms can remain in the cellar for no more than six months, and pickled ones won’t go bad for a year. True, in both methods their hardness is lost; the pickles are suitable for filling in pies and soup.

Methods for freezing milk mushrooms

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

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

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

Those who are just learning the intricacies of mushroom hunting and experienced mushroom pickers who want to improve their experience will be interested in learning how to prepare milk mushrooms in order to maximize all the advantages of this type of mushroom. Any dish made from them will surprise you with its amazing taste and delight you with excellent nutritional properties.

What do milk mushrooms look like?

When going into the forest to pick mushrooms, it is important to know what the valuable product looks like, so as not to confuse it with inedible specimens and return from a quiet hunt with the desired prey.

How to clean milk mushrooms?

Knowing how to clean and prepare milk mushrooms, providing a home-cooked meal with a tasty and healthy dish will not be difficult. Cleaning takes a lot of time, but you should not neglect this important stage of preparing mushrooms, even if the contamination is minimal.

The mushrooms are immersed in warm water for half an hour, after which they begin to clean.
Remove stuck leaves, dirt and mucus from the caps with a brush or washcloth, wash off all debris, particles of earth and sand.

How to soak milk mushrooms?

Proper soaking of mushrooms will not only help protect against the negative consequences associated with their consumption, but will also help to significantly improve the taste characteristics of the product without compromising the nutritional and beneficial properties, relieving milk mushrooms of their inherent bitterness.

Milk mushrooms can be soaked in clean or salted water, refreshing the medium every 3-4 hours.
Using warm liquid will speed up the soaking process.
After placing the mushrooms in the water, they are pressed with a weight so that all the fruiting bodies are completely immersed in the liquid.
How long to soak milk mushrooms depends on the type of mushroom, their degree of maturity and natural characteristics. It often takes a day for white milk mushrooms to get rid of the bitter taste. Other types are soaked for at least three days.

Milk mushrooms - recipes

For many, preparing milk mushrooms comes down to salting or marinating properly prepared mushroom mass. However, there are a lot of recipes for creating unique culinary compositions, where the product shows itself at its best, adding nutritional value, aroma to dishes and filling them with invaluable beneficial properties.

Milk mushrooms are incredibly tasty when fried. They can be prepared simply with the addition of onions or supplemented with potatoes, other vegetables, and sauce.
The first courses of milk mushrooms are no less tasty. By adding soaked fruits to soup or hodgepodge, you will be able to transform the characteristics of the dish for the better and fill it with new taste.
Good baked goods with milk mushrooms. Mushrooms can be boiled or fried with the addition of appropriate accompaniments.
You can traditionally prepare milk mushrooms for the winter by salting, marinating the product or preparing caviar from it.

How to fry milk mushrooms?

The following recommendations will help you figure out how to cook milk mushrooms by frying them in a frying pan. There is no way to do without proper processing of the base product: the mushrooms are soaked until the bitterness disappears. If desired, after frying is completed, you can add sour cream to the pan and simmer the dish with spices for 5 minutes.

Ingredients:

milk mushrooms – 700 g;
onions – 2 pcs.;
salt, pepper, oil, spices.

Preparation

The milk mushrooms are cleaned, soaked, chopped, boiled for 5 minutes, and allowed to drain.
Place the mushroom mass in heated oil, season and fry until the moisture evaporates.
Add onion, cook fried milk mushrooms for another 10 minutes.

Fried milk mushrooms with potatoes

Milk mushrooms, the recipe for which will be presented below, are a win-win culinary composition for decorating a nutritious home meal. In this case, fried mushrooms are complemented by golden-brown potatoes. Finely chopped dill and parsley added at the end of the joint simmering will add freshness to the taste.

Ingredients:

milk mushrooms – 400 g;
potatoes – 750 g;
onions – 2 pcs.;
dill and parsley – 0.5 bunch each;
salt, pepper, oil, spices.

Preparation

Clean, soak, cut and boil the milk mushrooms for 5-10 minutes.
Place the mushrooms in a frying pan heated with oil and fry until the moisture has evaporated and lightly browned.
In another container, fry the potatoes until almost done.
Combine potatoes with mushrooms, season, add onions and fry together for 10 minutes.
Throw in the greens, stir and turn off the stove.

Soup with milk mushrooms - recipe

Cooked in a second broth to eliminate the possibility of bitterness in the dish. The taste will be milder if you add cream to the hot dish at the end of cooking. As a filling, it is allowed to use noodles, cereals and chopped fresh vegetables: zucchini, bell peppers, tomatoes.

Ingredients:

milk mushrooms – 0.5 kg;
potatoes – 4 pcs.;
onions and carrots - 1 pc.;
cream – 200 ml;
garlic – 2 cloves;
water or broth - 2 l;
vermicelli – 1 handful;
salt, pepper, bay, butter, herbs.

Preparation

The milk mushrooms are soaked in salted water, then boiled for 15 minutes, the water is drained.
Pour a portion of fresh water over the mushroom slices, add potato cubes, onions and carrots sautéed in oil.
Cook hot until the ingredients are soft.
Throw in vermicelli, chopped herbs and garlic, pour in cream, season the dish to taste and heat for another 5 minutes.

Milk caviar

Milk mushrooms are an excellent way to process substandard or overgrown mushrooms. If the fruits are ripe, then they should be soaked for a longer time and preferably in warm water. The taste of the snack can be refreshed by adding finely chopped or grated tomatoes or tomato paste to the composition when stewing.

Ingredients:

milk mushrooms – 1 kg;
onions and carrots – 3 pcs.;
garlic – 2 cloves;
oil – 130 ml;
salt pepper.

Preparation

Boil the soaked milk mushrooms for 40 minutes and grind in a meat grinder.
Add onions and carrots sautéed in oil, salt and pepper.
Simmer the mixture under the lid for 30 minutes, stir in the garlic.
After 5 minutes of simmering, the caviar is placed in jars and, after cooling, sent into the cold.

Pie with milk mushrooms and potatoes

Ruddy and aromatic, it will be a spectacular addition to any feast. You can prepare it succinctly with mushrooms, frying the product with onions, or choosing a harmonious accompaniment for this filling. Mushroom mass goes perfectly with potatoes, but it can be replaced with other vegetables of your choice.

Ingredients:

milk – 250 ml;
flour – 500-600 g;
egg – 1 pc.;
sugar – 50 g;
butter – 150 g;
fresh yeast – 25 g;
medium-sized salted milk mushrooms - 4-5 pcs.;
potatoes – 2-3 pcs.;
onions – 1.5 pcs.;
dried or fresh herbs - to taste;
salt pepper.

Preparation

Melted butter (100 g) is mixed with milk, yeast, sugar, and salt.
Mix in the beaten egg and flour and knead the soft dough.
2/3 of the flour ball is distributed in the mold.
Boiled and cut into slices potatoes are placed on top.
Fry the onion with chopped milk mushrooms, season the mixture to taste, and spread over the potatoes.
Sprinkle the filling with herbs, grease with soft butter, and decorate the top of the pie with patterns from the remaining dough.
Bake the product for 20-30 minutes at 180 degrees.

Salted milk mushrooms - recipe

Further, the preparation can be served as an independent snack, supplemented with onions or garlic, or used for preparing multi-ingredient dishes. In the latter case, the mushrooms are washed, removing excess salt, and, if necessary, soaked until the desired taste is obtained.

Milk mushrooms for the winter - the best recipes

Before moving on to the question: how to salt and pickle milk mushrooms for the winter, a few words about assembly and preparation.

Almost every mushroom lover knows that the best time to harvest mushrooms is September. It is at this time that you can collect as many mushrooms as possible, regardless of preferences. The richest are oak and birch forests. If you are lucky enough to find just a few kilograms of your favorite mushrooms, you can easily figure out what to cook, but what to do when the find takes several buckets? Of course, it is best to roll, pickle and marinate them to enjoy in the winter. We will learn further about how best to marinate and salt mushrooms, as well as the nuances of these processes.

Preliminary preparation

When making preparations from milk mushrooms for the winter, pickling or pickling them, it is worth remembering that the main stage is preliminary preparation of mushrooms. So the basis for salting or pickling milk mushrooms for the winter is their preliminary, long-term soaking, which can last up to 3 days. This is primarily due to the presence of bitterness. Housewives who once stored milk mushrooms for the winter claim that if they are soaked incorrectly, the mushrooms will become bitter, which means they cannot be eaten. No matter how much you cook them, you won’t be able to get rid of the bitterness without first soaking them.

The bitterness of milk mushrooms is the secreted juice, which we can see when cutting the mushroom. This juice is lactic acid, which spoils the taste of any dish if it gets into the dish. Its main feature is considered to be not only a very bitter taste, but also the fact that it cannot be interrupted by anything. If lactic acid gets into the canned food, even before tasting you can see that the product is spoiled:

The mushroom marinade will become cloudy;
The color of the mushrooms will begin to change;
Gradually the entire marinade will turn white.

To prevent food spoilage, you should strictly adhere to technology, and also take into account some features that we will learn about later.

Peculiarities

Every housewife prefers to preserve mushrooms for the winter, since they last longer this way. Many types of mushrooms are suitable for preservation, including milk mushrooms, but the main thing is to make preparations only from fresh mushrooms. The old age of the mushroom can be indicated by spots that resemble rust. Also, before cooking, you need to sort out worms and mushrooms with inhabitants.

Remember also that milk mushrooms are mushrooms that collect dirt, which means that before the soaking process they must be washed and cleaned very thoroughly. It is recommended to use sponges and even brushes for cleaning.

When it comes to soaking, don't skimp on water or be lazy. The water in which the milk mushrooms are located should be minimally changed at least once every 4 hours. When soaking, take into account the temperature in the room; if it is high, you need to soak them for no more than a day, since then, under the influence of temperature, they will begin to sour.

If you decide to pickle milk mushrooms, it is better to use glass or enamel dishes that do not have cracks, rust or other damage. Ceramic and wooden containers are also ideal. When marinating milk mushrooms by adding sugar, the mushrooms become unusually tender and delicate in taste.

Technology for preparing milk mushrooms for pickling and salting for the winter

To make seaming delicious for the winter, you should adhere to the following tips for preparing milk mushrooms for cooking:

Initially, you need to choose fresh mushrooms: buy or collect. At the same time, you should immediately discard old milk mushrooms, inedible species and mushrooms with insects. You should not eat overgrown mushrooms, which most often beckon, as they are harmful to health. You can also separate milk mushrooms by size, since the smallest mushrooms are the most delicious;
Next you need to clean the mushrooms. To ensure that there is no debris, dirt or other waste left on the mushrooms, you can clean them with a soft bristle brush or other available material. Mushrooms are best cleaned if they have been in water for at least an hour;
The next stage of preparation is soaking the milk mushrooms. In most cases, they are soaked in ordinary cold water with a small amount of salt. Moreover, the more often you change the water, the cleaner the mushrooms will be. Usually soaking lasts at least a day, preferably longer. If you don’t want to soak milk mushrooms for a long time, you can get rid of lactic acid through digestion. To boil down the bitterness, you will need to boil the milk mushrooms in very salty water for about 25 minutes at least 3 times. For cooking you need to take a lot of water, and after that the milk mushrooms are washed well. This method helps reduce the waiting time, but after cooking, the pickled milk mushrooms will no longer be crispy;
When the milk mushrooms are soaked, you need to rinse them thoroughly under the tap and you can start making preparations for the winter.

Making milk mushroom preparations for the winter (the best recipes)

We marinate milk mushrooms according to the classic recipe

To do this you need:

mushrooms (milk mushrooms) - 3 kg;
water - 3 l;
salt - 70 g;
6 laurel leaves;
allspice (peas) - 8 pcs.;
cloves - 8 pcs.;
70% acetic acid - 30 ml.

We take pre-soaked milk mushrooms, cut them into large pieces and fill them with water, 1.5 liters and 20 g of salt will be enough. We put the mushrooms on the stove and wait until they boil, continue cooking for about 20 minutes, periodically removing the resulting noise. After 20 minutes, pull out the mushrooms, rinse them well and leave for a few minutes so that the water completely drains from them.

At this time you can start preparing the marinade. Take 1.5 liters of water and the rest of the salt. We wait until the water boils, then put the spices and leaves into the pan and boil for several minutes. Next, add the mushrooms to the same pan with the marinade and boil them for about 15 minutes. The essence is added last, and now the mushrooms can be removed from the heat and, without allowing them to cool, put them in prepared jars. After laying out the mushrooms, you need to fill them with marinade to the top and seal the jars hermetically.

Approximately 7 days after cooking, pickled milk mushrooms are considered ready. It is during this time that they will be sufficiently saturated with the marinade and acquire an amazing taste. They can be stored throughout the winter. This mushroom appetizer is best served seasoned with herbs, onions (garlic) and sprinkled with aromatic oil.

Mushrooms for the winter with spices

We take:

milk mushrooms - 3-4 kg;
water: 4 l;
salt: 90 g;
sugar: 30 g;
3 laurel leaves;
3 currant leaves;
3 cherry leaves;
5 cloves of garlic;
black pepper (peas): 3 pcs.;
cloves: 3 pcs.;
30 ml 9% vinegar.

Preparation:

Pre-soaked mushrooms are necessary, cut into pieces if necessary. Sterilize the jars for 15 minutes, you will need two pieces, 1 liter in volume. At the same time dissolve 1 tbsp. l. salt in 2 liters of water and put the mushrooms in the liquid, boil for 20 minutes after boiling. We collect noise during the cooking process.

Next, we rinse the finished milk mushrooms under a running stream and place them in a colander to drain off excess liquid. At this time we are making marinade, which requires 1 liter. liquid, 2 tbsp. l. salt and sugar. Boil the liquid, then add the mushrooms and the rest of the ingredients, except vinegar and garlic. Cook all this for 30 minutes and add thinly sliced garlic slices about 5 minutes before removing from heat.

Now the mushrooms are completely ready to be placed in containers, compacted tightly. After laying, add 10 ml of vinegar to the mushrooms and fill them with marinade to the top. Then, if desired, you can roll it up or seal it with a lid. After about a day, the jars can be hidden. After steeping, the milk mushrooms become crispy and acquire an unusual sour-sweet taste.

Milk mushrooms with cinnamon

Need to:

2 kg of mushrooms - milk mushrooms;
water: 3 l;
salt: 40 g;
6 laurel leaves;
allspice (peas): 10 pcs.;
cinnamon stick;
40 ml vinegar;
6 g citric acid.

Cooking:

To cook mushrooms, take all the salt and dissolve it in 1 liter. water. Boil pre-soaked and washed milk mushrooms for about 15 minutes, gradually removing the noise. We don’t rinse the mushrooms, but simply leave them so that excess water runs off.

To prepare the marinade, take the remaining water, add vinegar, spices, bay leaves and cinnamon, bring everything to a boil, then add milk mushrooms and boil for 20 minutes. Before laying out the mushrooms, you need to place the cinnamon extracted from the marinade on the bottom of the containers and place the mushrooms on it. Gently compact the milk mushrooms, add citric acid and pour in the marinade. Next, the jars with milk mushrooms need to be sterilized for about half an hour by placing the jars covered with lids in a pan of water. Now you can roll up the jars and let them cool.

Mushroom appetizer with onions and tomatoes

Necessary:

mushrooms (milk mushrooms): 3 kg;
onions: 2 kg;
tomatoes: 2 kg;
water: 6 l;
salt: 120 g;
sunflower oil: 150 ml;
30 ml 70% acetic acid.

Pickling:

Grind the mushrooms (soaked and washed) to small sizes. Mix all the water and salt, boil the milk mushrooms until they sink to the bottom. Then let the water drain and dry the mushrooms.
Pour boiling water over the tomatoes, remove skins and cut into large pieces. Onion mode with thin ring halves.
Take a frying pan, lay out the milk mushrooms, add salt and fry for about 10 minutes. Transfer to the pan.
Fry the onion until it turns golden and place it on the milk mushrooms.
Next, fry the tomatoes until they soften, and also transfer them to the pan.
Add vinegar here and simmer over low heat for 30 minutes, stirring constantly.
Place the finished salad in jars and roll up.

A simple marinating recipe (without spices)

Let's take:

2 kg of milk mushrooms ready for pickling;
water: 4 l;
salt: 100 g;
80 g granulated sugar;
vinegar: 240 ml.

How to cook:

You need to take 1 liter of liquid, 30 g of salt and prepared mushrooms. Boil them until they sink to the bottom of the pan. We remove noise during the cooking process. Then we wash the mushrooms and drain the water from them.

Now prepare the marinade, take 1 liter of water, add the remaining salt and all the granulated sugar to it, and boil. Then put the mushrooms there and cook for 8 minutes, add vinegar and cook for the same amount. Then we transfer the mushrooms into previously prepared containers and fill them with marinade. Now you can roll up the jars. Ready mushrooms should be left in a warm place for 5 days, until completely marinated, and only then put on shelves for storage.

Polish milk mushrooms for the winter

We take:

3 kg milk mushrooms;
water: 5 l;
salt: 75 g;
45 g granulated sugar;
2 laurel leaves;
30 cloves of garlic;
20 ml vinegar;
cloves: 5 pcs.;
several leaves each from currants and cherries.

Marinate:

Soak clean milk mushrooms in water for two days in advance.

Dissolve 20 g of salt in 3 liters of liquid, boil the mushrooms for about 15 minutes. Then we rinse and leave the liquid to escape. For the marinade we take 2 liters of water, fruit leaves and bay leaves, whole cloves of garlic and cloves and boil the remaining salt and granulated sugar. Then add milk mushrooms and boil for another 20 minutes. Next, put the milk mushrooms in jars, distribute the vinegar and pour over the marinade. You can roll it up. Makes 3 jars with a capacity of 1 liter.

Spicy mushrooms

Ingredients:

milk mushrooms: 3 kg;
a few leaves of cherries and currants;
6 cloves of garlic.

For the marinade:

water: 2 l;
salt: 4 tbsp. l.;
sugar: 1.5 tbsp. l.;
allspice and black peppercorns;
laurel leaves;
cloves;
9% vinegar: 2 tsp/jar.

Preparation:

Boil the pre-prepared milk mushrooms until tender, rinse and drain the water. Mix all the ingredients for the marinade and boil, then add the mushrooms and boil for another 15 minutes. Now in sterilized containers you need to put fruit leaves on the bottom, sliced garlic and put mushrooms on top. Add vinegar and fill with marinade, roll up.

Marinated mushrooms

Let's take:

mushrooms (milk mushrooms): 10 kg;
water: 4 l;
salt: 4.5 tbsp. l.;
black pepper (peas): 15 pcs.;
carnations: 7 pcs.;
3 umbrellas of dry dill;
180 ml vinegar.

How to marinate:

You need to boil the mushrooms (pre-soaked for two days) for 15 minutes, rinse. Place everything except the vinegar in a saucepan along with the mushrooms and cook for 10 minutes. Then pour in the vinegar and cook for another 5 minutes, put in jars and sterilize.

Mushroom pickling recipes

Cold salting method

We prepare milk mushrooms for pickling: clean them, wash them, put them in a container, and fill them with water. Soak for 2 days. During this time we change the water several times.

Place the milk mushrooms in several layers in a large container without damaging them. Sprinkle each layer well with salt. Place a wooden disk wrapped in gauze (or something similar) on top of the container. Place a heavy weight on the disk. Leave the milk mushrooms in a cool room for 2 months.

Salted milk mushrooms in jars

You will need:

milk mushrooms: 3 kg;
15 dill umbrellas;
salt: 150 g;
3 heads of garlic;
water: 2 l;
sunflower oil: 75 ml.

How to cook:

Dissolve 40 g of salt in water, boil, add milk mushrooms cut into pieces (pre-soaked and washed). Cook for about 10 minutes, add oil. Afterwards we catch the mushrooms and drain the water. Take the dill branches and separate the umbrellas (do not throw away the branches). We divide them into parts and chop the garlic. Mix milk mushrooms with salt, garlic and dill. We put them under pressure for half a day, mix them and put them under pressure again for the same amount. Then we put the mushrooms in jars, pour them with brine and place the dill stems in the last layer. Seal the preparation hermetically and store it in the refrigerator.

Salted milk mushrooms with garlic and spices

This recipe will allow you to enjoy delicious salted, aromatic mushrooms in just a month.

Ingredients:

Milk mushrooms – 1 kg.
Garlic – 4-6 cloves.
Salt – 45 g.
Seasonings (pepper, ginger, oregano, cloves) - a little to taste.

How to cook:

Wash the mushrooms thoroughly, remove old and spoiled ones. Place clean milk mushrooms in an enamel container and fill with cold water.
Leave them to soak in a cool place for 2 - 3 days (change the water once a day).
Next, cut the milk mushrooms into large pieces and place them in a wooden barrel. Chop the garlic, mix it with salt and seasonings and sprinkle the mixture evenly over the mushrooms.
Cover the top with a light cloth, place a circle and press down with pressure.
Place in a cool place for 25 - 35 days. After which you can try.

Milk mushrooms with raspberry and currant leaves

Ingredients:

Milk mushrooms 2 kg.
90 g salt.
Raspberry and currant leaves - 10 pieces each.
Dill sprigs – 3-5 pcs.
Peppercorns – a little to taste.

How to cook:

Sort, peel and wash the mushrooms thoroughly, then soak them in cold salted water for two days. During this time, change the water several times.
Next, change the water and cook for 15 minutes, drain in a colander.
Place the milk mushrooms in a wooden container, sprinkle each layer with pepper and salt. Cover the top layer of mushrooms with currant leaves, raspberries and dill sprigs, then cover with cloth or gauze. Place a circle of wood and bending on top.

Put the milk mushrooms in a cool place for 25 - 35 days. Afterwards you can try and enjoy the aromatic salted crispy mushrooms.