Mushrooms that you can cook from them. Delicious and simple mushroom dishes for every taste

Salted milk mushrooms are a purely Slavic snack."Why?" - you ask. Because this mushroom is considered conditionally edible and is prepared only in our area.

It is completely safe for health, and useful substances but has a bitter taste.

It is for this reason that milk mushrooms are not suitable for frying or soups, but are ideal for pickling.

Especially if the final product is slightly crispy.

And in order to get rid of the unpleasant aftertaste and please yourself the whole winter with delicious everyday and festive snack, it is enough to soak the mushrooms and start salting.

This article has collected best recipes how to salt milk mushrooms at home and properly process mushrooms before cooking.

Preparing mushrooms for pickling

And the most important thing in cooking mushrooms is their collection.

In order not to cause irreparable harm to your health, remember that you need to collect milk mushrooms, as well as any other mushrooms, in and never eat it raw.

These products are the first to absorb the largest number poisons, so mushroom season drive away from highways and factories.

Also adhere to the following rules:

1. Before salting, carefully sort the mushrooms, discard the wormy and damaged ones. Rinse the rest properly.
2. If dirt is not removed under running water, clean it with a toothbrush.
3. To remove all harmful substances, lower for two hours in a basin with cold water.
4. Next, for salting, cut into 3-4 parts. You can also salt only the caps, and use the legs to prepare mushroom caviar.
5. Soak the mushrooms for three days, while changing the water three times a day and rinsing each mushroom. For soaking, choose a deep dish, put a plate on top and put oppression. Mushrooms should be in liquid, not floating on the surface.
6. In the process of soaking milk mushrooms will lose all the bitter juice and noticeably decrease in volume.
7. Use ceramic, wooden or glassware. Salt milk mushrooms in metal and clay should not be. The metal oxidizes, and the clay absorbs all the flavor.

Rinse and soak the mushrooms before cooking.

Method number 1. How to salt milk mushrooms at home in a cold way

This is the easiest mushroom pickling recipe since it eliminates the need for a brine.

You will need:

1. 1 kg of white mushrooms
2. 40 g salt
3. bunch of dill
4. 2 bay leaves
5. 5 garlic cloves
6. horseradish root
7. Black ground pepper taste

cold way cooking

Step by step preparation:

1. At the first stage, we soak the mushrooms for three for, as indicated above, in order to remove all the bitterness from them.
2. Next, in a deep bowl, grind the dry bay leaf, garlic and horseradish. We also send finely chopped dill there, pour salt and ground black pepper to taste.
3. We take a jar for salting. Put a little mixture on the bottom, pieces of mushrooms, pickling mixture again and alternate layers until the end of the ingredients.
4. We tamp with a wooden pusher, close with a plastic lid and send the jar to the refrigerator.
5. We salt the mushrooms for 30-40 days, after which they can be tasted.
6. If the appetizer tastes too salty, the mushrooms can be washed with water.

Method number 2. How to salt milk mushrooms at home in a hot way

This way of salting is considered the safest, because when boiled, all the natural bitterness, unpleasant smell, and additional heat treatment will protect your health.

You will need:

1. 1 kg of white mushrooms
2. 60 g salt
3. 5 garlic cloves
4. 10-12 black peppercorns
5. 10-12 black currant leaves
6. 2-3 dill umbrellas

Milk mushrooms in brine

Step by step preparation:

1. We wash the mushrooms well, discard the damaged ones, cut them into 3-4 parts and send them to a pot of water. Bring to a boil.
2. Cook over low heat for five minutes, periodically removing the foam.
3. Transfer to a colander, rinse with cold water. Let drain and dry.
4. We pack the mushrooms in layers in a jar, shifting them with black peppercorns, currant leaves, garlic cloves cut into halves and dill umbrellas.
5. Fill with mushroom broth.
6. Cool the appetizer, close with plastic lids and store in a cold place. For complete salting, milk mushrooms will need about a month and a half.

Tip: metal lids are not suitable for clogging milk mushrooms, because they tend to actively oxidize.

Method number 3. How to salt milk mushrooms at home - Altai recipe

In Altai, during the mushroom season, milk mushrooms are salted in wooden barrels several kilograms - and this is the main difference of this method.

This type of mushroom usually grows in families - if you managed to find one such family, then there are several more hiding nearby.

You will need:

1. 5 kg fresh mushrooms
2. 200 g coarse salt
3. Large bunch of dill
4. Half head of garlic
5. 10 g grated horseradish root
6. 5 bay leaves
7. 20 g allspice

Mushrooms cooked in a barrel

Step by step preparation:

1. At the first stage, we process the mushrooms traditional way: clean, rinse, soak for three days.
2. Thoroughly wash the barrel, scald with boiling water and dry.
3. We put prepared mushrooms in it, shifting each layer with spices: chopped dill and garlic, finely chopped bay leaves, grated horseradish root, allspice peas and generously season with salt.
4. Alternate until the end of the ingredients. We cover the top layer with gauze or a clean linen napkin. We put a heavy press on top - if this is not done, the milk mushrooms will not let the juice out.
5. In the process of salting, milk mushrooms will noticeably decrease in volume. Mushrooms will be ready to eat in 25 days.

Tip: it is strictly forbidden to use iodized salt for salting, otherwise the mushrooms will turn black.

Method number 4. How to salt milk mushrooms at home is delicious - the easiest step-by-step recipe

This salting method is suitable for those who simply love mushrooms, but do not consider themselves a fan of spices. It contains only 2 components.

You will need:

1. 3 kg mushrooms
2. 150-160 g coarse salt

The easiest recipe

Step by step preparation:

1. Mushrooms are soaked for three days in a known way.
2. Then we take glass or wooden dishes for salting and lay out the milk mushrooms in layers, each sprinkled with plenty of salt.
3. We put a press on top and hold the workpiece under pressure for three days.
4. During this time, mix milk mushrooms 4 times a day.
5. After that, we lay out the mushrooms in small, pre-sterilized jars, cork nylon lids and store in a cool place - cellar or refrigerator. They will be ready for use in a month and a half.

Method number 5. Salted mushrooms with onions

You will need:

1. 5 liters of water
2. 5 kg mushrooms
3. 1 kg onion
4. 250 g coarse salt

With onion

Step by step preparation:

1. Mushrooms are soaked for three days.
2. We prepare a brine from water and 60 g of salt. Pour milk mushrooms with the resulting composition and leave for 12 hours. During this time, you need to rinse them twice. plain water, taking it out of the brine and lowering it back.
3. We take out the milk mushrooms, while preserving the brine - we still need it.
4. Peel the onion and finely chop it.
5. Mix the mushrooms with the remaining salt and onion.
6. We put all the components under the press, we wait 2 days. We mix the composition every 7 hours, after which we lay it out in sterilized jars and tamp it well.
7. Fill with brine, cork with nylon lids, send to the cold or cellar for 2 days, after which you can try milk mushrooms.

Method number 6. Cooking milk mushrooms in cabbage leaves

For a snack they prepared for you the most unusual way salting mushrooms.

You will need:

1. 25 cherry and currant leaves each
2. 5 kg mushrooms
3. 300 g coarse salt
4. head of garlic
5. 2 bunches of dill
6. 12 cabbage leaves
7. 5 liters of water

Salted mushrooms with cabbage

Step by step preparation:

1. Mushrooms are prepared in the manner indicated above - after soaking, mix 60 g of salt with five liters of water. We put oppression and wait 12 hours.
2. Every 4 hours we take them out of the brine and rinse with running water.
3. Cut the garlic into slices, chop the dill. My cabbage, currant and cherry leaves.
4. We put the mushrooms in sterilized jars, alternating them with a mixture of the remaining salt, garlic and other ingredients.
5. We close the finished milk mushrooms with nylon lids and insist for a month and a half, after which we proceed to the tasting. Enjoy your meal!

Tip: how to quickly and easily sterilize jars for winter preparations Read the article at the link.

Another interesting recipe how to salt milk mushrooms at home for the winter, you will learn from this video:

Good not only in quality self snacks. They prepare various dishes for everyday and holiday table. As a rule, mushroom dishes are easy to prepare, healthy and tasty. Try it! Perhaps dishes from mushrooms will become your family's favorite.

Mushrooms with potatoes

Soup from mushrooms /Gruzdyanka/

In boiling water, put diced potatoes, washed salted milk mushrooms cut into strips. After 15 minutes, add finely chopped fried onion and cook for another 10 minutes. When the soup is ready, add the beaten egg with salt into it and stir. Let the soup brew. Serve with sour cream, sprinkled with herbs.

Mushrooms baked with potatoes

Salted milk mushrooms (7 pieces) rinse, cut. Onion (1 head) finely chopped and fried. Boil potatoes (3 pcs.), cool, cut into slices. Grease a baking dish with oil, put potatoes in it in a thin layer. Put mushrooms mixed with onions on potatoes. Top the mushrooms with another layer of potatoes. Mix 1 tbsp. l. sour cream with 1 tsp. flour, add 50 g of water. Pour mushrooms and potatoes with the resulting mass. sprinkle on top vegetable oil or sprinkle with grated cheese, put in the oven for baking.

Duck with salted milk mushrooms

Wash the duck, stuff it with salted milk mushrooms, sew it up, put it in a duck bowl, pour in half a glass of water. Put the duck in the oven to stew. When the duck is almost done, remove the lid to allow the duck to brown for 20-30 minutes. Serve duck to fried potatoes. Serve the sauce separately. To prepare it, combine and warm over low heat a strong broth, finely chopped pickles, dill, vinegar, sugar.

Pie with sauerkraut and salted mushrooms

Roll out the yeast dough, put the filling from sauerkraut and salted mushrooms, make a pie. Place the pie on a greased baking sheet and bake in the oven. For 3 cups flour 4 eggs, yeast.
Stuffing: Rinse and stew sauerkraut. Add 1 tbsp. l. butter, chopped salted milk mushrooms, fried onions. Mix everything and simmer until done. Cool down. For 600 g of sauerkraut, 1 cup of salted milk mushrooms, 1 onion.

Stuffing for pies from salted milk mushrooms

Finely chop the salted milk mushrooms, stew in a pan. Separately, fry finely chopped onion and mix with mushrooms, cool.

Enjoy your meal!

Milk mushrooms are best suited for salting. Not only do they look attractive, but they also taste amazing. There are several variations of such blanks. Even before salting mushrooms, you need to familiarize yourself with all the recipes and choose the most suitable one. By following the recipe exactly, you will be able to cook crispy and fragrant mushrooms able to decorate any table.

Milk mushrooms are best suited for salting

Milk mushrooms, like most other mushrooms, can be salted not only hot, but also cold. If the first option allows you to speed up the salting process, then in the second case, the mushrooms remain as crispy as possible, which is also important.

This method of preparation ensures the safety of the product even when room temperature. That is why hostesses, despite certain difficulties, often resort to the use of this recipe.

Required products:

• 2 kg of mushrooms;
• 80 g of salt;
• 2 liters of water;
• 50 g of garlic;
• 10 g of allspice;
• 5 g of cloves;
• 5 g bay leaves.

This method of preparation ensures the safety of the product even at room temperature.

Cooking steps:

1. Water must be poured into a saucepan, pour salt and spices into it, warm it up on the stove.
2. Mushrooms should be sorted out, washed well and poured into the same pan, boiled.
3. After boiling, they need to be cooked for another 25 minutes, not forgetting to remove the foam.
4. Garlic must be peeled, finely chopped and poured into the pan after it is removed from the stove.
5. Boiled milk mushrooms should be put in another pan, pour brine there and put under oppression, move for 24 hours to a cool place.
6. After that, the mushrooms, together with the brine, must be boiled and decomposed into sterile, already dry jars, filled to the top with brine, hermetically sealed.

Wrap mushrooms in jars, after cooling, store in a pantry or cellar.

Cold pickling method

You can quickly salt freshly harvested milk mushrooms thanks to this recipe. They will be not only fragrant, but also crispy. The most difficult thing is to wait until the mushrooms are ready, because you really want to quickly take a sample.

Milk mushrooms are one of the glorious 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, of course, is unknown even to most lovers of this product. To mushroom snacks came out delicious, you need to know how to cook milk mushrooms correctly, using various recipes from mushrooms.

The mushroom got its name for its bulkiness, heaviness. Indeed, it is dense and heavy.

Varieties of mushrooms.

1. Aspen.
2. Yellow.
3. Oak.
4. Blue.
5. Black.
6. Real.
7. Pepper.

The more famous gifts of the forest include:

• real;
• the black;
• yellow.

white forest product

White milk mushrooms have a flat or depressed hat with edges turned down, on which there is a fluffy fibrous fringe. Hat even in drought can remain wet.

The color of a real mushroom is conditional, since it also has a milky, creamy palette. His foot is small. The pulp is white, dense, fleshy structure, with a pleasant smell. At the break, you can see a profusely released liquid, which turns yellow in the air.

Before going to the forest for mushrooms, you need to know where the real milk mushrooms grow and in what period. They grow from July to October in birch and birch-pine forests. Often they can be seen with families. white mushroom likes to hide under fallen leaves or needles.

Often, real milk mushrooms are used in recipes to pickle.

yellow product

Cap color with concentric dark circles. Due to its taste characteristics, this species is second only to white. Although for many experts this is a controversial issue.

Yellow mushrooms can be found from early July to October in birch forests, rarely in spruce forests.

black look

Hat this product can reach up to 30 cm. She has a dark brown, brown-olive palette. Dark circles are barely visible. The structure is fleshy, dense. The hat is slightly sticky.

The hollow leg is about 4 cm. At the break, the flesh has a grayish-white tint, which quickly turns brown. The juice secreted by the fungus is white, with a pungent odor, quickly darkens when weathered.

Nigella mushroom belongs to the 4th category of edibility. They are more often eaten salted after a long process of soaking or boiling.

If you properly salt 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 mushrooms can be cooked. They are taken to preserve, boil, pickle, freeze. The recipes for each of the methods express the taste of the product in its own way.

Before doing something with milk mushrooms, using one of the methods, the product must be prepared. There is always enough debris on the surface, and it is not so easy to remove it. To facilitate cleaning, you can use an old toothbrush. Thanks to the villi, the smallest particles of leaves and dirt are cleaned off.

How to boil milk mushrooms?

To properly weld the product, you need to follow the rules:

1. It is good to clean under the tap, removing adhering grass, leaves, dirt.
2. Leave for an hour immersed in salted water (2 large spoons of salt per liter of water).
3. Pour new water into a saucepan, send to the stove. Move the product. Boil the mushrooms, making a moderate fire. How long to cook the product? Ready time about 15 minutes.

If a boiled mushrooms will be used for salting or pickling, then it will take more time 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 bay leaf;
• 5 units of peppercorns.

How to cook milk mushrooms using the cold method?

1. Leave the product for 10 hours in cold water.
2. Transfer to a bowl, sprinkling in layers with salt, laying out spices.
3. Put a press on top, send to a cool zone. Full salting will come in a week.

Made mushrooms can be transferred to jars.

Pickling

To make pickled mushrooms, you will need the following products:

• 1 kg of mushrooms;
• 2 large spoons of salt, a spoonful of sugar, vinegar - for the marinade;
• 3 bay leaves;
• 5 currant leaves;
• 2 cloves of garlic;
• 3 peppercorns.

We prepare milk mushrooms for the pickling process.

Clean, wash, transfer to a saucepan, pour water. How much to cook to prepare for pickling? Cooking time 10 minutes after the water boils. How to cook? Follow the foam and remove it.

Brine preparation.

1. Put water on fire. Throw in salt, sugar, spices.
2. Transfer the product to the brine. How much to cook when the water boils? Cook 15 minutes.

pickling process:

1. Transfer the product to a liter container, add 2 small spoons of vinegar to each container.
2. Pour the brine.
3. Put the pickled mushrooms in a cool place.
4. The time of full readiness will come in a month.

The result is delicious marinated crunchy mushrooms.

To freeze milk mushrooms, they must first be boiled, as the mushroom gives bitterness in its raw form. How much 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 send them to the freezer.

From frozen mushrooms in winter, you can cook various dishes.

Appetizer with pickled mushrooms in sour cream sauce

For a recipe for salted mushrooms, you will need:

• 500 grams of ready-made salted mushrooms;
• 2 onions;
• sour cream product;
• greens.

Wash mushrooms and soak in water. Then cut into small cubes, season with sour cream. Chop the onion in half rings, send to a bowl. Mix well.

Serving on the table, sprinkle the dish with chopped herbs.

Salted product in tomato

For cooking canned mushrooms in tomato sauce will need:

• 2 kg of product;
• 2 kg of tomatoes;
• 5 units of sweet pepper;
• bulb;
• 4 cloves of garlic;
• spices.

Cooking steps:

1. Wash and clean the mushrooms. Boil.
2. Chop the tomatoes with a blender. Then pass through a sieve in order to get rid of the seed and skin.
3. Blend the onion, pepper and garlic in a blender.
4. Combine all ingredients in a saucepan. Put salt and sugar to taste. Put on gas. When it starts to thicken, you need to remove it from the stove.
5. Sterilize the container. At the bottom put garlic, dill, peppercorns. Above are mushrooms. Pour in the sauce.

As you know, there are many recipes with salted milk mushrooms that will impress lovers of this product. However, it is important to properly prepare them so that the taste of the food does not subsequently deteriorate.

Each type of mushroom is distinguished by its culinary properties: some are best marinated, others are best served fried or stewed. But it is preferable to salt mushrooms. In the old days, they were even considered the best for salting and were harvested for the winter in this form in barrels. But this does not mean that there are no recipes for cooking boiled, pickled, pickled and many others. Everyone can choose a dish to their liking.

Distribution and collection features

Places of distribution of milk mushrooms are deciduous or mixed forests: birch, birch-pine, with linden undergrowth. Comfortable soil temperature required for their growth and reproduction is from +8 to +11°C. Therefore, in the south of Russia and Europe, they practically do not occur, preferring the northern regions of the temperate climate zone.

Milk mushrooms grow in July - September. If the weather is warm and rainy, they can also be found in early October. They do not like heavy rains, mushrooms quickly deteriorate after them. They also do not like long dry weather, but appear after a long drizzling "mushroom" rain. Milk mushrooms grow in large groups. If one mushroom is found, their whole family is sure to nest somewhere nearby, disguised by a dense cover of fallen leaves or needles.

Adult milk mushrooms can reach huge sizes. A hat with a diameter of 5 to 20 cm looks like a funnel from above, has a wet surface. The leg is cylindrical, smooth, its height is up to 8 cm, diameter is up to 5 cm. The color of the cap depends on the variety of mushrooms. It can be yellow, white or even black. When broken, it releases a caustic white juice, which, under the influence of air, quickly acquires a sulfur-yellow color. At the bottom, the hat consists of white wide plates.

Not all mushrooms are edible. Camphor mushroom is especially dangerous, or camphor lactic, which can be severely poisoned if it accidentally falls into a basket. Its special features are: a brown cap with yellow sparse plates, the place of its break immediately darkens. But, fortunately, it is rare.

General cooking rules

Then the boiled mushrooms are washed under a tap and excess liquid is drained with a colander. The marinade is prepared by dissolving salt and sugar in 1 liter of water. Put the prepared solution on the stove, bring to a boil and pour the mushrooms and all the other components of the recipe into it, excluding vinegar and garlic. The mixture is boiled for half an hour and a few minutes before the completion of the process, finely chopped garlic is thrown into it.

Ready mushrooms are placed in jars, tightly packed, vinegar is added and poured with marinade. At the end, the jars are rolled up with steel lids and, after allowing to stand for a day, they are hidden in a pantry, cellar or basement.

Ingredients:

• milk mushrooms - 4 kg;
• water - 4 l;
• salt - 90 g;
• sugar - 30 g;
• bay leaf - 3 pcs.;
• currant leaves - 3 pcs.;
• cherry leaves - 3 pcs.;
• garlic - 5 cloves;
• black pepper - 3 peas;
• carnation - 3 pcs.;
• vinegar 9% - 30 ml.