Methods for preparing milk mushrooms at home: recipes, step-by-step photos and description of technology

Encyclopedia "Mushroom-Info" Dishes from mushrooms Dishes from milk mushrooms Recipes for cooking dishes from milk mushrooms

Milk mushrooms are considered one of the favorites for mushroom pickers. Many people, having collected these mushrooms in the forest, prefer to salt or pickle them. Cooking milk mushrooms in these ways will help decorate any holiday table with an amazingly tasty appetizer.

The technology for preparing milk mushrooms is not much different from preparing other types of mushrooms. However, there is still one nuance: mushrooms are milky, and in order to remove the bitter taste, they are soaked for several hours in cold water. During this time, the water needs to be changed 3-4 times to completely remove the hot peppery taste of the mushrooms.

Preparing milk mushrooms at home involves pre-cleaning them: all forest debris is removed from the caps and the stems are cut off. Then the mushrooms are thoroughly washed in plenty of water and then soaked. After which it is boiled in salted water and further prepared as a preparation for the winter or as a dish for a hearty lunch for the whole family.

There are many recipes for preparing milk mushrooms, and this article presents options for winter preparations, for making soups, salads, and even a way to bake mushrooms in the oven. Use one or more of them - you will never regret spending time and effort on preparing such delicious mushrooms as milk mushrooms.

Recipe for preparing milk mushrooms using the hot salting method
Salting milk mushrooms with mustard seeds
Recipe for making crispy milk mushrooms by marinating
How to properly cook fresh milk mushrooms with garlic: recipe with video
Instant fried milk mushrooms
Technology for preparing milk mushrooms for the winter
Recipe for soup from dry milk mushrooms
How to prepare cream soup from dry milk mushrooms
Making salted milk mushroom salad: recipe with video
How to cook raw milk mushrooms with cheese

Recipe for preparing milk mushrooms using the hot salting method

Hot cooked milk mushrooms by salting are a delicious snack option for any festive event. Thanks to the fleshy pulp and characteristic taste, the mushrooms turn out to be appetizing and aromatic, which cannot but please those who try them.

3 kg of mushrooms;
4 things. bay leaves;
10 cloves of garlic;
6 sprigs of dill;
10 pieces. black currant leaves;
½ horseradish root;
3 tbsp. l. salt.

Use the step-by-step description of preparing milk mushrooms using the hot method, which will make your work easier.

Peel, wash and soak the mushrooms for 10 hours in cold water.
Cut off the tips of the legs and prepare the brine for boiling the mushrooms: 2 tbsp for 1 liter of water. l. salt.
Let the brine boil, add the prepared mushrooms to the water and cook for 30 minutes, constantly skimming off the foam.
Place the mushrooms in a colander, rinse well with running water and leave to drain.
Place a “cushion” of currant leaves and dill sprigs on the bottom of glass jars and sprinkle with a thin layer of salt.
Sprinkle each layer of mushrooms with salt, chopped garlic cubes, and grated horseradish root.
Sprinkle salt on the top layer of mushrooms, add bay leaves and 1 sprig of dill.
Place a weight on top and cover with gauze to prevent debris or insects from getting in.
After 2 days, take the mushrooms to the basement and leave for 30 days, after which the salted milk mushrooms can be served as a snack.

Pickled white milk mushrooms: 5 rules for successful marinade in questions and answers

For those who are marinating milk mushrooms for the first time - what is important to know about the preparation and the very intricacies of the process: briefly and concisely. About preparation for cooking, about two methods of marinating - cold and hot, about soaking and boiling - and which is better. And about safety rules.

1. About marinating. Is it possible to pickle white milk mushrooms? You can - but be careful! There is a reason for this bias towards recipes, and it is no coincidence that white milk mushrooms are often salted and dried.

The reason is the high content of lactic acid in the milky juice of white milk mushrooms, which slows down pickling.

This is why a cloudy sediment forms in the jars, the marinade turns sour, and the preservation can “swell.”

What to do? Soak! This will protect the preparations from “explosion”, swelling and souring, and will help to obtain a transparent, beautiful marinade.

2. About soaking. Do you need to soak white milk mushrooms and why do they do it? In short, the milky juice is removed. It darkens (more on this below), it contributes to bloating (more on this above), it can give harshness and excessive “pepperiness” in the marinade.

How to soak white milk mushrooms for pickling in jars? And they soak in different ways.

To marinate using the hot method, soak for a day - due to the fact that there will be heat treatment, the milk mushrooms will be boiled in the marinade.
When pickling with the cold method, they are soaked for about 2-3 days - with this method, white milk mushrooms are simply poured with marinade without boiling.

How to soak before marinating? The mushrooms are washed to remove debris and sorted – separately younger ones, separately older ones.

For what? Their pulp varies in strength; young ones are denser, meatier, and will retain their shape better during heat treatment.

Then pour cold water - maybe with a pinch of salt, which will prevent souring and expel the worms that have made their way into the mushroom. Place a light pressure (plate) and leave for a day - in the case of hot marinating, for 3 days - in the case of the hot method. The water is changed periodically - 3-5 times, otherwise the mushrooms will turn sour.

It is often recommended to soak for a couple of hours - to preserve the crunch.

This is correct - but in the case of pickling, long-term soaking would be rational.

Next, the gifts of the forest are finally cleaned - with a brush, sponge, and the softened, yellowish areas are cut off.

What if you boil it? Should it be boiled or not, and how to do it. Boiling is a radical, but effective measure: it is much faster than soaking - and solves the same problems, but more quickly.

When boiling, we eliminate the milky juice, which means we get rid of the risk of darkening, clouding of the brine, swelling of the jars, and we preserve the taste and white color.

3. About darkening. Often, novice mushroom pickers are perplexed: why white milk mushrooms darken - and not only during pickling, but after soaking, and sometimes after picking. There are several reasons:

Sunlight and air. Peeled white milk mushrooms left in the light often darken - the milky juice oxidizes in air and light: it is important to quickly start cooking - soaking, boiling, etc.

If the mushrooms darken in jars, this is the reason for the lack of brine: the fruiting bodies must be completely covered with marinade.

What to do if the white milk mushrooms have darkened? There are several options.

Promptly begin preparation after collection.
Soak in salted water.
Boil if necessary in water with vinegar or citric acid. It is the acid that can bleach even already darkened mushrooms - and prevents discoloration.

4. About methods. How to pickle hot and cold, and which method is better? Taste – there is no arguing about tastes: each recipe is good in its own way.

It is believed that it is safer to marinate using a hot method: there is less chance of the marinade becoming cloudy and souring.

But - if you follow the rules and recipes, the cold method has its advantages: the mushrooms turn out crispy, the old ones retain their shape well, the taste is bright and clear.

How to pickle white milk mushrooms using the hot method?

The mushrooms are soaked - as expected, for about a day in salted water.
Boil for 20 minutes, removing foam, rinse.
Further marinate according to the specific recipe.

How to pickle white milk mushrooms in a cold way?

Soak for 48 hours, change the water periodically.
Boil in lightly salted water for 15-25 minutes until the milk mushrooms completely sink to the bottom.
Then marinate according to the recipe: pour cold marinade, leave for a day without capping - or roll up.

5. About the crunch. The mushroom loses its crunch due to the following:

soaked for a long time, soaked without salt;
cooked for a long time;
the mushroom is just “old”.

And most importantly, let's be honest: with a hot cooking method, the crunch is lost in any case, but to a lesser or greater extent.

There is a way to make white milk mushrooms crispy.

add an oak leaf;
currant leaf;
green horseradish leaves;
cherry leaves.
The leaves are used fresh, placed on the bottom of jars, or dried for future use.

How long can pickled milk mushrooms be stored? The shelf life is shorter than that of pickles - about 3 months or even less. It is advisable to store the gifts of the forest in a cool place, or even better - in the refrigerator. Special attention should be paid to mushrooms cooked with onions, dill, and vegetables.

The best method is not canning, but simply sealing and short-term storage in the refrigerator.

When are pickled white milk mushrooms ready? When using classic recipes, with a quick method with boiling - after 3-5 days, with others, including cold - up to 30-40 days.

Salting milk mushrooms with mustard seeds

In this version, preparing milk mushrooms by hot pickling involves the use of mustard seeds, which will make the appetizer more piquant.

2 kg of milk mushrooms;
3 tbsp. l. salt;
1 liter of water;
2 dill umbrellas;
2 tsp. mustard seeds;
4 cloves of garlic;
6 peas of allspice;
Horseradish leaves.

The recipe for properly preparing milk mushrooms using a hot method with mustard is described in stages.

The first step is to prepare the brine: add 1 tbsp to the water. l. salt, horseradish leaves, mustard seeds, allspice.

The soaked milk mushrooms are placed in boiling brine and simmered over low heat for 20 minutes.

Place in a colander and leave for a few minutes to drain excess liquid.

Place in prepared sterilized jars, sprinkle with salt and chopped garlic cloves, and fill with brine.

Dill sprigs are placed crosswise on top so that the mushrooms do not have the opportunity to float up.

The jars are closed with plastic lids and taken to a cool room.

The mushrooms will be ready for consumption in 2 weeks.

Having on hand recipes for preparing milk mushrooms using the hot salting method, every housewife will be able to treat loved ones and friends with a delicious snack.

Dishes from fresh milk mushrooms (with photos)

The following are dishes made from fresh milk mushrooms: the photos will show the process of preparation and serving for serving.

Milk mushrooms in cream.

Ingredients:

500 g mushrooms
50 g butter
1-1.5 cups cream
1 bay leaf
3 sprigs of parsley and dill
1 black peppercorn
cinnamon
carnation
water
salt to taste

Preparation:

Rinse the sorted fresh mushrooms, pour boiling water over them and leave for 2-3 minutes.

Then remove from the water, cut into slices, put in a pan with butter, put on fire and after 10 minutes pour in boiling cream.

Tie parsley and dill into a bunch and, together with cinnamon, cloves, black peppercorns and bay leaves, place in a pan with mushrooms, adding salt to taste.

Cover the pan with a lid and simmer the mushrooms for approximately 1 hour.

Recipe for making crispy milk mushrooms by marinating

Pickled milk mushrooms are also popular as an appetizer in Russian cuisine. Preparing crispy milk mushrooms for the winter is an excellent option for the holiday table.

3 kg of milk mushrooms;
2 tbsp. l. Sahara;
3 tbsp. l. salt;
9% vinegar;
7 peas each of allspice and black pepper;
4 things. bay leaves;
3 cloves.

The recipe for preparing crispy milk mushrooms by marinating is described below.

Pre-prepared and soaked milk mushrooms are boiled in boiling water for 20 minutes.
The water is drained and filled with new water (so much water is taken to completely cover the mushrooms).
Add salt, sugar, black and allspice, bay leaves and cloves.
Mushrooms are boiled in marinade for 20 minutes. over low heat, put into sterilized jars.
Pour 2 tbsp into each jar. l. vinegar (if the jar has a capacity of 1 liter).
Then the jars are filled to the very top with marinade and closed with tight nylon lids.
After cooling, they are taken to the basement or to a glassed-in balcony.

7Hot method of pickling mushrooms

Ingredients for preparing delicious mushrooms:

two kilograms of the main product;
eighty grams of salt;
two liters of water;
five heads of garlic;
five pieces of allspice peas;
cloves and bay leaf to taste.

Mix water, spices and herbs in a large container. Heat the liquid over low heat until the salt is completely dissolved, then add the soaked mushrooms and bring to a boil. Cook for half an hour, periodically removing foam from the top. At this time, cut the garlic into three parts, mix it with milk mushrooms that have already been removed from the heat.

How to properly cook fresh milk mushrooms with garlic: recipe with video

How to properly prepare fresh milk mushrooms with garlic by marinating? The classic version of cooking has been known for a long time, because it was popular with our grandmothers.

Knowing how to properly prepare milk mushrooms, namely, marinate them with garlic, you can make large supplies of snacks for the winter.

2 kg of milk mushrooms;
15 cloves of garlic;
1 liter of water;
10 leaves each of black currant and cherry;
5 black peppercorns;
2 tbsp. l. vinegar 9%;
4 tbsp. l. salt;
2.5 tbsp. l. Sahara.

We suggest using a video of step-by-step preparation of milk mushrooms, which will definitely help every novice cook.

Cut the soaked milk mushrooms into pieces, add water and let it boil.
Cook for 20 minutes, skimming the foam from the surface and stirring the mushrooms with a wooden spatula.
Separately, cook the marinade: add salt, sugar and all spices, except vinegar and garlic, to boiling water.
Let it boil, add the boiled mushrooms and cook over low heat for 15 minutes.
Pour in the vinegar, stir and continue cooking for another 10 minutes.
Cover the bottom of sterilized jars with clean leaves and sprinkle chopped garlic cloves on top.
Place the mushrooms and pour hot marinade to the very top.
Close with sterile lids, turn over, insulate and, after cooling, take to the cellar.

Rich and tasty

Frozen mushroom brisket is very easy to prepare, and the process will not take much of your time. And to make this dish even more rich and interesting, you can cook it in chicken broth, or add another type of mushroom, such as honey mushrooms, to the Georgian mushroom.

A supply of frozen milk mushrooms will help you prepare a delicious soup from them at any time of the year.

The peculiarity of milk mushrooms is that these mushrooms contain a caustic milky juice, which does not allow them to be eaten raw. Because of this, in Western countries, milk mushrooms are generally classified as inedible and almost poisonous species. In Russia, however, milk mushrooms have been successfully collected and used for food for hundreds of years, and the problem of milky juice is combated by soaking the mushrooms for a long time in clean water. After which the milk mushrooms are successfully salted, fried, made into soup, or frozen.

Milk mushrooms from frozen mushrooms are usually prepared much faster than from fresh ones, since milk mushrooms are usually frozen already boiled. Therefore, you can cook a delicious and aromatic mushroom soup in just half an hour. Milk milk can be cooked lean, with vegetables, or you can add poultry to it and serve it with sour cream.

Instant fried milk mushrooms

By placing instant fried milk mushrooms in a frying pan from a jar, you can immediately gather the whole family at the table, who will come to enjoy the indescribable aroma of wild mushrooms.

2 kg of soaked milk mushrooms;
1.5 tbsp. vegetable oil;
Salt - to taste.

We invite housewives to use a recipe for preparing milk mushrooms with a photo, which will explain step by step how to properly distribute your strength.

Pour the pre-soaked milk mushrooms with cold water and boil over medium heat for 15 minutes.
Use a slotted spoon to catch it in a colander, let it drain and cut into pieces.
Heat the frying pan without adding oil, add the chopped mushrooms and fry over high heat until the liquid has completely evaporated.
Pour in the oil and continue to fry over low heat until the mushrooms turn golden brown.
Salt the mushrooms to taste, stir and spoon into sterilized warm jars.
Press down with a spoon so that there are no voids, add oil from the frying pan and place the jars in hot water.
Sterilize for 40 minutes. over low heat, roll up, turn over and insulate on top until completely cool.
Take it to the basement and store for no more than 6 months. at a temperature of no more than +10°C.

It is worth saying that fried mushrooms can be stored not only in the basement, but also in the freezer. To do this, place the cooled milk mushrooms in plastic bags, release the air and tie them. Place in the freezer and store for up to 10 months.

Freezing scalded milk mushrooms

The bitterness of milk mushrooms is most clearly manifested only with a cold harvesting method, and with heat treatment it is neutralized. Therefore, before freezing mushrooms for the winter, you can simply scald them thoroughly with boiling water. However, it can still be difficult to do without soaking, not because of the bitterness, but because of forest contaminants that stick firmly to the wet cap and are difficult to wash off under running water. After soaking, dirt easily comes off the surface of the milk mushroom, making it easier to clean. Washed and scalded mushrooms are sorted, large ones are cut into pieces, and small ones are left whole, put into containers and sent to the freezer.

Interesting: Standards for Storage of Food in Public Catering Table

Technology for preparing milk mushrooms for the winter

Another quick way to prepare milk mushrooms for the winter is to fry them with onions in lard. Advice on preparing such a fragrant delicacy will help every housewife add variety to her daily table in the winter.

3 kg of soaked milk mushrooms;
1.5 kg of onion;
½ tsp. citric acid;
Salt - to taste;
Lard – 500 g;
10 cloves of garlic.

The method of preparing milk mushrooms for the winter by frying is described in stages.

Place the soaked mushrooms in boiling water, add ½ tsp. citric acid and boil over medium heat for 15 minutes.
Place with a slotted spoon in a dry, hot frying pan and fry without adding lard for about 20 minutes so that excess liquid evaporates.
Add lard to the mushrooms and fry over low heat for 30 minutes. In this case, you should stir the mushrooms every few minutes so that they do not burn and fry evenly.
Peel the onion, cut into half rings, add to the mushrooms and continue frying for 20 minutes.
Add salt to taste, sprinkle with chopped garlic into small cubes and stir.
Place in sterilized jars, top with lard and place in hot water.
Sterilize 1 liter jars for 40 minutes. on low heat.
Roll up, let cool at room temperature and take out to a dark, cool room where the blanks will be stored.

Simple secrets

In order for the fruiting bodies to defrost faster, they must be doused not with boiling water, but simply with lukewarm water. If you place them in boiling water, the mushrooms will soften and become sloppy and unappetizing in appearance.
To give the Georgian mushroom a richer taste, you can crush some of the mushrooms in a mortar.
There is no need to wait for the product to completely defrost - milk mushrooms can be placed in boiling water even in a not completely defrosted form - this way the structure of their pulp is better preserved.
If the milk mushrooms were frozen fresh, they must be boiled for an hour.

Recipe for soup from dry milk mushrooms

The first dish of dry milk mushrooms turns out to be very tasty and aromatic, the recipe for which will help every novice cook to expand their experience and more often delight loved ones with an amazing delicacy. Dried mushroom soup will create a unique atmosphere in your home, conducive to intimate conversations.

2 liters of water;
70 g dry milk mushrooms;
5 pieces. potatoes;
1 piece each carrots and onions;
2 tbsp. l. wheat flour;
Vegetable and butter;
Salt - to taste;
3 black peppercorns;
2 pcs. bay leaves;
Greens (any) - for decoration.

The preparation of dry milk mushrooms as a flavorful soup is described step by step and will help you cope with the process.

Rinse dry mushrooms in cold water, soak for 3 hours, and then pour boiling water for 60 minutes.
While the milk mushrooms are swelling, add water for the soup and prepare the fried vegetables.
Peel and wash the vegetables, chop: carrots on a coarse grater, potatoes into strips, onions into cubes.
First fry the onion in a small amount of vegetable oil until soft, then add the grated carrots and fry until done.
Enter 2 tbsp. l. butter, let it melt and add flour, which will thicken the soup and make it more satisfying.
Fry everything together with continuous stirring for 2-3 minutes, until the flour turns light brown.
Remove from the stove, cover with a lid and start eating the potatoes and mushrooms.
Cut the mushrooms into slices or cubes, add to boiling water for soup.
Cook over medium heat for 20 minutes, add the potatoes cut into strips, turn the heat to low and cook everything together until the potatoes are ready.
Add the roast, salt to taste, black peppercorns and bay leaves, stir.
Boil for 10 minutes, remove the bay leaves and discard, and add chopped herbs to the soup to your taste and immediately turn off the heat.
Let the soup stand on the stove for 10 minutes, then pour into portioned bowls and serve.

1Features in preparing milk mushrooms

Raw milk mushrooms often have a characteristic bitter taste because, like all mushrooms, they absorb large amounts of toxins. If you do not follow the cooking rules, you can end up with real poison.

1.
It is strictly forbidden to collect those mushrooms that grow near such dangerous areas as large enterprises, large plants, factories or highways.
2.
Before you start salting, you need to sort out the milk mushrooms well, cut out any damage or wormy areas. Forest litter, leaves and sticks also need to be disposed of. If the area is particularly dirty, you can scrub it with a soft brush or soak it in cold water for several hours. In parallel with cleaning, you should immediately cut the mushrooms into two or four parts lengthwise, so that each has a cap and a stem, or cut off the stems from the caps and use only the top. The legs make excellent caviar.
3. All milk mushrooms need to be soaked.
This point cannot be skipped, otherwise bitterness will be present. To do this, pour the mushrooms with cold water so that the liquid covers them completely. When the mushrooms float to the surface, they should be drowned by placing a flat-bottomed plate or lid on top. Three days is the optimal period for soaking. After this, you can pull them out and proceed to the next steps.
4.
Not all utensils in the kitchen are suitable for preparing milk mushrooms. Wooden, glass or enamel - three ideal options. In galvanized plates or pots, mushrooms may become inedible, and clay containers are considered unsuitable for storing for the winter.
5.
When soaking mushrooms, the water needs to be changed several times a day so that the bitterness comes out of the fruit much faster and in larger quantities.

There are two main ways to pickle milk mushrooms: cold and hot. It is important to try both methods to decide which one is most suitable.

How to prepare cream soup from dry milk mushrooms

A bowl of fresh cream soup made from dry milk mushrooms will not leave anyone indifferent. Therefore, you can learn how to properly cook dry milk mushrooms in the first course to please your loved ones by looking at the recipe for mushroom soup.

100 g dry milk mushrooms;
5 potatoes;
3 cloves of garlic;
2 onions;
100 ml cream;
1 egg;
1 liter of broth (preferably chicken);
2 tbsp. l. chopped green dill;
Vegetable oil - for frying;
Salt and ground black pepper - to taste.

A recipe showing how to cook milk mushrooms is described in stages for convenience. By offering your household this version of cream soup, you can even add a festive mood to an ordinary dinner.

Soak dry mushrooms in cold water for 3-4 hours, then cut into pieces.
Fry in vegetable oil until golden brown, grind in a blender.
Bring the chicken broth to a boil and add the peeled and chopped potatoes.
Cook over low heat for 20 minutes, and in the meantime peel the onion, chop and fry in vegetable oil for about 10 minutes, until golden brown.
Combine the finished potatoes with onions, mushrooms and grind with a blender until smooth.
Place chopped vegetables and mushrooms in the broth, add crushed garlic cloves, salt to taste and ground black pepper, stir.
Let it boil for 5-7 minutes, beat the egg, add to the cream and whisk a little again.
Pour into the soup, stir, bring to a boil and turn off the heat without allowing the cream soup to boil.
When serving, add a small amount of chopped herbs to each plate for decoration.

The best recipes with fried milk mushrooms

Traditional recipe for fried milk mushrooms

To prepare one of the simple dishes suitable for many side dishes, you will need:

0.5 kg of milk mushrooms;
a clove of garlic;
salt and parsley to taste.

The fruits must first be prepared (soaked and boiled). Further:

Separate the stems from the caps as they are tough. The legs are good for cooking soups, so it is better to freeze them for storage. Cut large hats into smaller pieces.
Place the chopped parts of the milk mushrooms in a frying pan without adding fat and simmer for 10 minutes, shaking regularly so as not to stick to the bottom. After the liquid is released, it must be drained.
Finely chop the parsley and garlic clove. Pour oil into the milk mushrooms and sprinkle with salt. Do not remove from heat until a golden crust forms.

It is better to eat while the dish is hot.

How to fry milk mushrooms in batter (video)

Products can be fried in one pan or in different ones. Many cooks choose the second method, since mushrooms and potatoes have different cooking times. Required:

1 kg of potatoes;
0.4 kg of milk mushrooms;
100 ml vegetable oil;
a couple of onions;
3 cloves of garlic;
a bunch of parsley.

Sour cream is added at the discretion of the housewife.

First, the fruits must be placed in a frying pan, caps down, and covered. The juice in which they will be stewed should come out. If you immediately throw them into heated fat, they will lose their shape and also get a different taste.
After 10 minutes, drain the juice and add oil.
Add chopped herbs and garlic to the pan, pepper and salt.
After 5 minutes, the milk mushrooms are ready.
In another pan, fry the potatoes and combine with the mushrooms.

You can add sour cream before serving.

Milk mushrooms with potatoes, fried in a frying pan

Fried milk mushrooms with sour cream

Cooking is a simple process, so even an inexperienced housewife can handle it. Experienced cooks have several recipes with sour cream. For a dish with onions you will need:

0.8 kg of mushrooms;
3 tablespoons sour cream;
2 tablespoons flour;
onion head.

Sequencing:

Place the prepared fruits in salted water and boil for about half an hour. Then strain using a colander.
Cut the cooled mushrooms into small pieces. If the specimens are not large, they can be left whole.
Heat oil in a deep container and fry the milk mushrooms for 5 minutes.
Chop the onion and add to the pan. Leave on fire for another 5 minutes. Then add sour cream.
Add salt and pepper and remove from heat after a minute.

If desired, you can crumble large shavings of hard cheese on top. In this case, the pan must be moved to the oven to form a golden brown cheese crust. In winter, raw milk mushrooms can be easily replaced with salted ones.

Fried milk mushrooms with sour cream

Recipe with croutons

You can add breadcrumbs during frying. Then the sequence of actions will be like this:

Mix 100 g of flour with pepper and salt.
Pour oil into a heated frying pan.
Roll the mushrooms in flour and transfer to a heated container. After 5 minutes, pour in 500 g of sour cream and add 50 g of crackers. To stir thoroughly. Fry for another quarter of an hour with the lid removed.

Frying milk mushrooms with new potatoes

It’s very tasty to fry milk mushrooms with new potatoes. In this case you need:

0.4 kg of fresh mushrooms;
2 onions;
2 kg of potatoes;
5 tablespoons of sour cream;
bunch of dill.

Interesting: Why are there cobwebs on walnuts?

Step by step guide:

Place milk mushrooms, cut into even pieces, into heated oil. After 6 - 8 minutes, add sour cream and salt.
Fry the chopped onion in another bowl. Then combine with the mushroom mixture and mix.
Boil the potatoes in their skins, then cool, peel and cut in half. Then place in a deep container and fill with sour cream and mushroom mixture.

Place the dish in the oven for about a quarter of an hour.

Milk mushrooms with new potatoes

Fried milk mushrooms with scrambled eggs

The number of products is optional. For one mushroom you need to take one egg and 1 tablespoon of sour cream. After the forest harvest has been soaked and boiled, it is necessary to cut them into large pieces. Then fry until golden brown. Add chopped onion and salt.

Prepare scrambled eggs with sour cream and salt. Shake and pour in the onion-mushroom mixture. Reduce heat to low and cover the pan.

After 2-3 minutes, make a long hole where the sour cream-egg mixture is still liquid. Sprinkle with pepper and chopped herbs. Leave for another couple of minutes.

Fried salted milk mushrooms

To prepare a salty product, you need to take:

3 large mushrooms;
carrot;
onion;
sour cream;
vegetable oil.

Making salted milk mushroom salad: recipe with video

A salad of salted milk mushrooms according to the recipe presented to your attention will be able to conquer any connoisseur of mushroom appetizers. This dish will become an integral attribute for any holiday table.

300 g of salted milk mushrooms;
6 pcs. potatoes;
1 fresh cucumber;
2 carrots;
1 onion;
100 g canned green peas;
Mayonnaise - to taste;
1 bunch of dill.

Watch the video on how to properly prepare milk mushrooms to decorate your table with a delicious salad.

Rinse the salted milk mushrooms well in several waters, drain, place on a kitchen towel, and cut into pieces.
Wash potatoes and carrots thoroughly to remove contamination, place in boiling water and boil until tender.
Peel, cut into cubes, mushrooms into strips, cucumber and onion into small cubes.
Mix everything in a deep plate, season with mayonnaise and chopped herbs, add green peas, mix and place in a salad bowl to serve.

Recipes for frozen milk mushrooms

Frozen mushrooms fully retain all nutrients, so dishes made from them are satisfying, aromatic and healthy. There are many recipes for milk mushrooms made from dry or salted mushrooms, however, such soups are significantly inferior in taste to dishes prepared from frozen milk mushrooms.

Classic recipe for Georgian mushrooms made from frozen mushrooms

In Russian cuisine, Gruzdyanka is considered a traditional Lenten dish, which has long been prepared by residents of villages and hamlets in the summer. Today, this exquisite, delicious soup can be cooked from frozen milk mushrooms and enjoyed with the hot, rich liquid throughout the year.

500 g milk mushrooms;
2.5 liters of purified water;
1 onion;
potatoes - 6 pieces;
1 carrot;
50 g butter;
sour cream, dill.

Serve milk mushrooms hot, you can add 1 tbsp. sour cream

Place a pan of water on the stove and, while it boils, begin preparing the ingredients for the Georgian mushroom.
Rinse the mushrooms with cool water and cut into strips or small slices (as you like).
Wash and peel the vegetables. Cut the potatoes into cubes, grate the carrots on a coarse grater or cut into thin strips, chop the onion.
Throw chopped milk mushrooms into boiling water, and after boiling, add potatoes and cook for 10 minutes.
Fry onions and carrots in butter until golden brown.
Transfer the roast to the pan and let simmer for another 5-7 minutes.

Serve the Georgian mushrooms hot, sprinkle with chopped dill and place a spoonful of sour cream (or mayonnaise) on each plate.

Mushroom soup with frozen milk mushrooms and chicken

Milk mushrooms and chicken go well together, so milk mushrooms are often boiled in chicken broth and served with a piece of meat. This dish will be nourishing, rich and incredibly tasty.

200 g mushrooms;
1 chicken breast;
2 liters of water;
potatoes – 5 pcs.;
1 onion;
1 carrot;
a bunch of green onions;
bay leaf, peppercorns.

Mushroom soup turns out rich, satisfying and very tasty.

Cut the chicken breast into portions and cook for half an hour in salted water with the addition of pepper and bay leaf.
While the chicken is cooking, cut the milk mushrooms into pieces and fry them in a frying pan for 7-10 minutes. Transfer to the pan with the chicken, add the potatoes there and cook everything together for another 10 minutes.
Sauté the onions and carrots, add to the liquid and cook for another 5 minutes.

Serve in a deep plate, sprinkled with finely chopped green onions and parsley.

Recipe for soup from frozen milk mushrooms and honey mushrooms

Since both types of mushrooms are forest mushrooms, they are often collected, stored for future use and cooked together. Cooking milk mushrooms from frozen milk mushrooms and honey mushrooms is no more difficult than a traditional dish, and the taste will be brighter.

600 g mushroom mixture;
8 medium potato tubers;
1 onion;
50 ml vegetable oil;
salt pepper.

It is not necessary to add vermicelli and cereals to the soup, it is already too thick

Peel the potatoes and cut into small cubes. Pour 2.5 liters of water into a saucepan, throw in the potatoes and put on fire. When the water boils, add one quarter of the mushrooms crushed in a mortar.
Cut the remaining into small pieces. Chop carrots into strips, onions into small cubes.
Fry onions and carrots in vegetable oil. When the vegetables turn golden, add the mushroom mixture to the pan and fry, stirring for 7-10 minutes.
Transfer the fried milk mushrooms and honey mushrooms to a saucepan and cook over low heat for another 15 minutes.

This soup will be quite thick, so there is no need to add cereals or vermicelli. It is recommended to serve with sour cream and herbs.

Recipe for pickling poplar milk mushrooms

Poplar, or aspen milkweed as it is also called, is not so often found in forests because it loves rather damp places. However, you can make a very tasty snack from it, supplementing it with vegetables.

Number of servings: 80

Cooking time: 1 hour 30 minutes

Energy value

calorie content – 12.1 kcal;
proteins – 0.7 g;
fats – 0.2 g;
carbohydrates – 1.8 g.

Ingredients

poplar milk mushrooms – 2 kg;
onions – 1 kg;
sunflower oil – 100 ml;
vinegar essence (70%) – 20 ml;
salt – 60 g;
tomatoes – 1 kg.

Step-by-step preparation

Leave the peeled mushrooms to soak for 5-7 hours. During this time, prepare the jars, which you will heat in the oven. With this method of sterilization, a number of conditions must be taken into account. Wet containers are placed on the neck, dried ones - vice versa. It is necessary to remove the jars only with dry oven mitts. For a volume of half a liter, 15 minutes is enough.
When the mushrooms are prepared, boil them in lightly salted water until they settle to the bottom of the dish.
At this time, prepare the tomatoes and onions. The first ones need to be peeled, scalded with boiling water, and then cut into pieces. Chop the onion into half rings. Fry everything in different pans.
Mix all the ingredients in a saucepan and simmer on the stove for ½ hour. Be sure to stir so the salad doesn't burn. Place in pasteurized jars and seal.

Tip : be sure to try the preparation - depending on the variety of tomato, it may be too sour. In this case, add a little sugar to taste.

Milk mushrooms for the winter are a successful preparation that will become your favorite. And if you want to add something new to the recipe, you can always do it, the main thing is to comply with the conditions described above. Good luck!

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Recipe for cold pickling of milk mushrooms

Preparing mushrooms for the winter should be done in a wooden container. As a last resort, you can use a plastic tank. But you should refuse aluminum cookware - it tends to oxidize.

Number of servings: 101

Cooking time: 1 hour

Energy value

calorie content – 9.1 kcal;
proteins – 0.9 g;
fats – 0.4 g;
carbohydrates – 0.5 g.

Ingredients

milk mushrooms – 5 kg;
dill umbrellas – 10 pcs.;
garlic – 7 cloves;
horseradish leaf – 5 pcs.;
rock salt – 250 g.

Step-by-step preparation

Place part of the peeled garlic and washed and dried herbs into a fairly large enamel-coated pan. Pack the mushrooms tightly on top so that the caps “look” down, sprinkle each layer with a generous portion of salt and lay out the remaining ingredients. On average, the specified amount will yield about 5 layers.
Place a wooden circle or a plate of suitable diameter on top and place the weight on it. Leave it in this state for a couple of months in a cool place. If you are going to store milk mushrooms in jars, then sterilize them first. After 7 days, compact the mushrooms into containers, sealing them hermetically. In any case, the first tests can be done only after 60 days.

This is important : before you start directly pickling mushrooms, they must be cleared of debris and soaked in a basin for 10 hours. During this time, you need to change the liquid as often as possible so that it does not sour.

How to cook raw milk mushrooms with cheese

There are many recipes that show how to cook raw milk mushrooms in the oven. So, the combination of milk mushrooms and cheese is perfect for a hearty lunch with the family.

1 kg of boiled milk mushrooms;
200 g hard cheese;
3 onions;
4 cloves of garlic;
100 g butter;
Salt;
100 ml mayonnaise.

We will learn from the step-by-step description of the recipe how to properly cook milk mushrooms to make a tasty dish.

Cut the mushrooms into slices, add ½ part of the butter, melted in a frying pan, and fry until golden brown.
Place the mushrooms on a greased baking sheet and place a layer of onion cut into thin half rings on top.
Add salt to taste, combine mayonnaise, melted butter and crushed garlic, beat a little with a whisk.
Grease the top layer and level it with a spoon, pour a layer of grated cheese on top and place in a hot oven.
Bake for 30 minutes at 180°C, let stand in the oven for 15 minutes, place on plates and serve hot.
To make the baked dish more satisfying, you can add potatoes, cut into strips or thin slices, as another layer. Bake mushrooms and potatoes for at least 40-45 minutes.

All the proposed methods of preparing milk mushrooms, either as preparations, or as everyday and holiday dishes, will help increase the culinary experience of every caring housewife. Choose recipes to prepare and delight your loved ones with delicious appetizers, salads and soups.

How to prepare frozen milk mushrooms

Before freezing, you need to boil the milk mushrooms. This will help save space in the freezer compartment. In order for the product to be stored for more than six months, you need to use the blast freezing method. The whole process is described in detail in the recipe.

You will need:

fresh milk mushrooms;
lemon acid;
salt.

Step-by-step cooking process:

Rinse the peeled milk mushrooms. Cut into medium pieces. Place in boiling salted water with a small addition of citric acid. Cook for 5 minutes.
Drain the liquid and quickly pour the mushrooms into ice water. Leave for a few minutes until they cool down.
Dry on cloth. Transfer to a baking sheet lined with foil.
Place in the freezer at -20°C.
Pack the frozen fruits into bags. Squeeze out the air and seal tightly.

Before use, frozen milk mushrooms are immediately fried or boiled without thawing first.