How to serve salted and marinated milk mushrooms at the table: serving options

Often the perception of taste sensations depends on the table setting options used. This is a scientifically established fact. Therefore, even the most delicious and skillfully prepared food must be served correctly.

In this article we will talk about how to serve milk mushrooms as a snack and a regular dish. We will pay special attention to how to serve salted milk mushrooms in such a way as to emphasize their delicate and refined taste. All options have been tested by experts, tested in restaurants and are suitable for use at home. See how to serve milk mushrooms to the table, choose several serving and decoration options for yourself, and apply this knowledge in your everyday life.

How to serve milk mushrooms

Additionally read:

Why are mushrooms separated into an independent kingdom?
Boletus: features of the mushroom

Without the subtle mushroom aroma it is impossible to imagine the taste of many favorite dishes, including salads. Mushrooms are a seasonal product, and it is very important to take advantage of the moment and not miss this gift of nature, rich in rare bioactive components. Try to prepare mushroom salads more often, because they contain a very rare substance - trehalose (mushroom sugar). Mushroom julienne can be considered the “king” of hot appetizers - an exquisite and amazingly tasty dish. It can be cooked and served in cocotte makers or small portioned saucepans. They are placed on a snack plate covered with a paper napkin. Place a snack fork on the same plate, with the handle to the right. With this setting, the handles of the cocotte makers, covered with paper curlers, should be turned to the left. The hot mushroom appetizer can be filled with croutons and tartlets. Before serving milk mushrooms, choose a recipe for their preparation.

How to bake potatoes with salted milk mushrooms

You can bake mushrooms and potatoes in the oven in an original way - in the form of a roll. For this you need quite familiar products:

potatoes – 1 pc.;
milk – 250-300 ml;
starch - 1 cup;
sour cream sauce – 300-350 ml;
butter – 1 tbsp. l.;
breadcrumbs;
salted milk mushrooms – 15 pcs.;
onions – 2 heads;
sour cream – 2 tbsp. l.;
flour – 1 tbsp. l.;
ground pepper, salt to taste.

Algorithm:

Boil and mash the potatoes.
Add milk and starch. It can be replaced with a glass of flour and an egg. Add some salt.
Knead the potato dough and roll it out. The layer must be thick.
Prepare the minced meat: fry the flour with butter, add chopped salted milk mushrooms and fried onions. Place on potato mixture and roll up.
Transfer it to a baking sheet. Brush with beaten chicken egg or sour cream.
Sprinkle the roll with breadcrumbs.
Make punctures in several places.
Place in the oven at 180 0C. You can judge readiness by the golden brown crust.

Before serving the baked roll with salted milk mushrooms, it should be cut into slices

Mushroom salad with chicken fillet and cheese

Ingredients:

200 g milk mushrooms
100 g chicken fillet
? celery root
50 g Dutch cheese
1 pickled cucumber
1 tomato
150 g mayonnaise
salt.

Preparation:? Boil chicken meat, fresh mushrooms, celery root and cut into strips. Grate the cheese on a fine grater. Cut the cucumber into slices, the tomato into slices.? Mix the prepared products and half the tomato slices, add salt and pour mayonnaise.

Garnish the dish with the remaining tomato slices.

How to close milk mushrooms for the winter using the hot method

Of the milk mushrooms, violin and black milk mushrooms are most often salted this way, but sometimes real milk mushrooms, podgrudki, yellow and aspen milk mushrooms are also salted this way. Before closing the milk mushrooms for the winter using the hot method, peeled, washed, and in the presence of bitter milky juice, soaked mushrooms are sorted not only by variety, but also by cap size. Large caps, if they are salted together with small ones, are cut into 2-3 parts. Pour 0.5 cups of water per 1 kg of mushrooms into an enamel bowl, add salt (2 tablespoons per 1 kg of mushrooms) and put on fire. During the cooking process, remove the foam and stir constantly so as not to burn. At the end of cooking, when the mushrooms begin to settle to the bottom, add:

1 bay leaf
2 blackcurrant leaves
3 black peppercorns
3 carnations
5 g dill
1 kg mushrooms

Cooked mushrooms along with brine are placed in barrels or jars and closed. The brine of black milk mushrooms becomes violet-cherry in color, while the brine of white milk mushrooms becomes bluish. These mushrooms are ready for consumption in 40-50 days. You can hot pickle mushrooms in another way. Boil in salted water without spices. Drain the water, rinse the mushrooms in cold water, drain in a colander or hang in a bag made of thin fabric to drain. Place the mushrooms in the prepared dish in layers, sprinkling with salt and spices. For 1 kg of boiled mushrooms:

salt 45-60 g
garlic
dill
horseradish
blackcurrant leaf to taste or the same as for cold pickling

Cover the pickled milk mushrooms.

Components:

Boiled mushrooms – 5 kg
Onions – 7–8 pcs.
Table vinegar – 1 l
Water – 1.5 l
Allspice peas – 2 teaspoons
Bay leaf -8-10 pcs.
Ground cinnamon – 0.5 teaspoon
Salt and sugar - 10 teaspoons each

Peel the mushrooms, rinse and boil in lightly salted water until tender, then squeeze the mushrooms under weight.

Peel the onion and chop very finely.

Prepare the marinade: dissolve salt and sugar in hot water, add spices and onions, bring to a boil.

Place the mushrooms in the boiling brine and boil them for 5-6 minutes, then add vinegar to the mushrooms and brine and bring to a boil.

Place the hot mushrooms in a bowl for marinating and pour over them the hot marinade in which they were cooked.

Close the container tightly, cool at room temperature, and then take it to a cool place.

If mold appears on the surface, it must be collected and thrown away, and the moldy mushrooms must be washed with boiling water and boiled with the marinade for 10 minutes, add a little vinegar, bring to a boil and transfer to a dry, clean container, pouring the hot marinade over the mushrooms.

Place in a cool place.

To protect against mold, you can carefully pour a layer of boiled vegetable oil over the marinade.

How to serve salted milk mushrooms

Ingredients:

300 g salted milk mushrooms
1 onion
2 tsp. mustard
2 tbsp. l. vegetable oil
pepper.

Before serving the salted milk mushrooms: peel the onion, wash it and cut it into rings. To prepare the sauce, mix vegetable oil with pepper and mustard. Rinse the salted mushrooms with cold water, cut into slices, place on a dish, place onion rings on top, pour over the sauce and serve.

Note!

Row mushroom (Tricholoma): edible and poisonous species

Mushroom caviar from salted milk mushrooms

Aromatic caviar made from salted milk mushrooms can be eaten with fresh bread, croutons, or used as a filling for pies and pies.

It requires:

salted milk mushrooms – 500 g;
garlic – 2 cloves;
onion – 1 head;
vegetable oil – 3 tbsp. l.;
pepper, salt and herbs to taste.

Stages of work:

Chop the onion and lightly fry in a frying pan.
Place fruiting bodies, garlic and onions into a meat grinder. Grind.
Add salt and pepper.
Place the resulting caviar in a beautiful mound in a salad bowl, sprinkle with chopped herbs.

Attention! In the old days, salted mushrooms were chopped in a wooden bowl. The appetizer turned out grainy, like fish roe.

The aroma of fresh herbs successfully complements the taste of mushrooms

How to serve pickled milk mushrooms

Ingredients:

200 g pickled milk mushrooms
1 radish
4 tbsp. l. vegetable oil
1 onion
2 tsp. 3% vinegar
1 tsp. Sahara
1 bunch of lettuce
salt.

Before serving the pickled milk mushrooms: peel the radish, wash it, grate it on a coarse grater and sprinkle with sugar. Peel the onion, wash it, cut it into rings, sprinkle with vinegar and salt. Cut the marinated mushrooms into slices, mix with radishes, place lettuce on a dish, then mushrooms and radishes, pour vegetable oil over everything, garnish with onion rings and serve.

How to cook okroshka with salted milk mushrooms

Okroshka is a traditional recipe for Russian cuisine. You can add originality to it with the help of salted milk mushrooms.

For preparation you need:

pork or beef – 200 g;
medium-sized salted mushrooms – 3-4 pcs.;
potatoes – 2 pcs.;
eggs – 3 pcs.;
fresh cucumbers – 2 pcs.;
radishes – 6-7 pcs.;
green onions, dill and parsley to taste;
salt to taste;
kvass.

How to cook:

The meat and potatoes in their jackets are boiled.
The fruiting bodies, washed from excess salt, are cut into cubes.
Fresh cucumbers, meat, potatoes and boiled eggs - in cubes.
Radishes are grated on a Korean grater.
Chop the onion, dill and parsley.
All ingredients are combined and salted.

Kefir or kvass is added to the finished okroshka

Advice! Kvass can be replaced with sour cream.

Other serving and serving options

There are other ways of serving and options for serving dishes with milk mushrooms - we suggest you learn about them further on the page.

Mushroom and white cabbage appetizer Ingredients:

400 g milk mushrooms
300 g white cabbage
3 potato tubers
1–2 onions
2–3 cloves of garlic
100 ml vegetable oil
salt.

Cooking method:

Wash the potatoes, peel and cut into strips.
Wash and chop the cabbage.
Peel the onion, wash and chop.
Peel the garlic, wash and chop.
Wash the mushrooms, peel and cut into slices.
Place the mushrooms in a frying pan with heated vegetable oil, add cabbage, potatoes, onions, salt, add a little water and simmer until tender.
Place the finished appetizer on a dish, sprinkle with chopped garlic and serve.

Mushrooms stewed with tomatoes

Ingredients:

800 g milk mushrooms
8 tomatoes
2 onions
100 g butter
1 tbsp. l. flour
200 g sour cream
1 bunch of dill
salt.

Cooking method:

Wash the tomatoes. Chop 5 tomatoes, cut the rest into slices. '>

Sort the mushrooms, peel, rinse, cut into slices and fry in butter for 15 minutes. '>

Then pour in a little water, salt, add sour cream, chopped tomatoes and simmer over low heat until cooked. '>

Ingredients:

300 g fresh milk mushrooms
100 g crab sticks
3 potatoes
50 g radish
30 ml vegetable oil
100 g sour cream
greenery
pepper
salt.

Method of preparation: peel the mushrooms, boil in salted water with spices and cut into small cubes. Boil the potatoes in their jackets, peel and cut into cubes. Grind the crab sticks. Mix the prepared products, add salt, pepper, vegetable oil and sour cream.

Garnish the salad with herbs, radish slices and small boiled mushrooms.

Mushroom salad with ham and cheese Ingredients:

250 g fresh milk mushrooms
100 g ham
100 g cheese
100 g apples
100 g tomatoes
100 ml kefir
greenery
sugar
lemon juice
mustard.

Method of preparation: mix kefir with sugar and lemon juice. Add mustard and mix thoroughly. Wash the mushrooms, boil in salted water and cut into small pieces. Chop the ham into small cubes. Grate the cheese on a coarse grater. Cut apples and tomatoes into slices. Mix the prepared products and season with sauce. Sprinkle the finished dish with chopped herbs.

Salad with salted mushrooms and ham Ingredients:

Note!

How to cook honey mushrooms

200 g salted (or pickled) milk mushrooms
100 g lean ham
4 boiled potatoes
1 cucumber
1 tomato
1 onion
200 g sour cream
1 boiled egg
table vinegar
mustard
green salad
dill and parsley
sugar
salt to taste.

Preparation: cut mushrooms, ham, potatoes and cucumbers into even strips, mix. Add vinegar, mustard, salt and sugar to sour cream. Pour the resulting dressing over the prepared products. Decorate the dish with slices of egg and tomato, lettuce leaves and herbs.

Salad with salted milk mushrooms and vegetables Ingredients:

150 g salted milk mushrooms
50 g pickled cucumbers
50 g potatoes
50 g beets
50 g carrots
50 g white cabbage
30 g onions
50 ml vegetable oil
greenery
sugar
salt to taste.

Method of preparation: finely chop salted mushrooms and cucumbers. Boil potatoes and carrots, peel and chop into cubes. Boil the beets and grate them on a coarse grater. Chop cabbage and onions. Mix the prepared products. Add salt, sugar and vegetable oil. Decorate the finished dish with herbs.

Roast with milk mushrooms Ingredients:

180 g beef tenderloin
15 g dried white milk mushrooms
140 g potatoes
50 g onions
25 g butter
10 g cheese
2 tbsp. spoons of sour cream
3 g parsley
20 g fresh tomatoes
salt
pepper

Method of preparation: peel the meat from films, cut into pieces, add salt and pepper and fry in a hot frying pan on both sides. Separately, fry chopped cooked mushrooms, onions and tomatoes. Boil and fry the potatoes, then place the meat in a frying pan, put mushrooms, onions and tomatoes on it, and next to it - fried potatoes, pour sour cream and sprinkle with grated cheese. Place in the oven to bake. Sprinkle with parsley before serving. Be sure to serve it in a frying pan.

Delicious goulash made from salted milk mushrooms

Rich mushroom goulash is a great addition to main courses. The advantage of the recipe is that preparation takes a minimum of time.

List of ingredients:

salted milk mushrooms – 300 g;
onions – 3 heads;
sweet pepper – 1 pod;
tomato puree – 1 tbsp. l.;
vegetable oil – 3 tbsp. l.;
flour – 1 tbsp. l.;
pepper and salt.

Recipe step by step:

Cut mushrooms and onions into oblong pieces.
Brown in oil in a frying pan.
Chop the pepper and add to the milk mushrooms and onions. Simmer until done.
Lightly sprinkle goulash with 1 tbsp. l. flour and pour over tomato puree.
Salt and sprinkle with pepper to taste. Leave on the fire for a few more minutes. Delicious and easy to prepare mushroom goulash is ready.

You can add a little water to the goulash during simmering for juiciness.

How to quickly and deliciously pickle milk mushrooms - a step-by-step recipe with photos

It is believed that real milk mushrooms are the most delicious when salted, or raw or wet. If the year is not very fruitful, you can pickle several types at once. As a rule, this is a violin, aspen, yellow, white volnushka or podgruzd. This mushroom platter, cooked cold, turns out very tasty.

The indicated amount of salt and spices is calculated for 1 kg of raw, freshly picked milk mushrooms. If necessary, the quantity should be increased in proportion to the number of mushrooms.

Your rating: Cooking time: 2 hours 0 minutes

Quantity: 1 serving

How to properly prepare milk mushrooms for pickling

Since this mushroom grows in damp places under a thick layer of pine needles, it must be processed before pickling. Place the milk mushrooms in a basin or large bowl, cover with cold water and let stand for half an hour so that the dirt stuck to the caps softens a little.

Rinse each mushroom, scrubbing the cap with a stiff dish sponge or old toothbrush. Cut off the stems, leaving only 1/3. Cut large caps into 2 parts. When washing, sort the milk mushrooms so that only young, undeformed specimens, not wormy or rusty, get into the marinade.

A characteristic feature of milk mushrooms is bitterness; to remove it, they must be soaked in salted and acidified water. For 1 liter of water, 10 g of salt and 2 g of citric acid are required, the water must be changed twice a day - morning and evening. Keep in mind that this stage when marinating milk mushrooms is mandatory; even when boiled in several waters, the bitterness from the mushrooms will not completely go away.

If the room where the milk mushrooms are located is very warm, the soaking period can be reduced to one and a half days.

Nutritional value of milk mushrooms

The product contains many useful and nutritious substances. In terms of nutritional value, milk mushrooms are equal to meat. Vegetarians include them in their menu to provide the body with complete protein. The chemical composition of milk mushrooms contains the most water - up to 88 g per 100 g of mushrooms. Other ingredients also available:

fats - 9 g;
proteins – 8 g;
carbohydrates – 1 g.

Additional components are dietary fiber (1.5 g), ash (0.4 g).

The calorie content of milk mushrooms depends on the processing method; in salted milk it is 19 kcal, and in pickled milk it is 26 kcal.

How to close white milk mushrooms for the winter in a cold way

Before you close the white milk mushrooms for the winter, you need to prepare the following ingredients:

1 bucket of milk mushrooms
1.5 cups salt.

Before closing the milk mushrooms using the cold method, soak the washed mushrooms for 2 days in cold water, changing the water every day. Then place them in rows in a non-resin wooden bowl, sprinkling them with salt. You can sprinkle them with chopped white onions.

Cold method of salting milk mushrooms.

Do not wet the washed small milk mushrooms, just let them dry on a sieve after washing. Then place in large jars, sprinkle with dill, and lightly sprinkle with salt every 2 rows of milk mushrooms. Sprinkle a fair amount of salt on top and cover with a cabbage leaf. There is no need for oppression.

Salted milk mushrooms and mushrooms for the winter.

Ingredients:

10 kg mushrooms
400 g salt
35 g dill (greens)
18 g horseradish (root)
40 g garlic
35–40 allspice peas
10 bay leaves.

The mushrooms are sorted and cleaned, the stem is cut off and soaked in cold water for 2-3 days.
The water is changed at least once a day.
After soaking, they are thrown into a sieve and placed in a barrel, layered with spices and salt.
The mushrooms are covered with a napkin, a pressure circle and a weight are placed.
You can fill the barrel with new mushrooms, since after salting their volume will decrease by about a third.
Brine should appear above the circle.
If the brine does not appear within two days, the load should be increased.
30–40 days after pickling, the mushrooms are ready to eat.

How to pickle milk mushrooms in jars for the winter at home

Elastic forest mushrooms prepared according to this recipe are perfectly preserved throughout the winter without a gram of vinegar and oil. You can use them for salads or as an independent complete snack, even for the holiday table.

Required Products:

2 kg of milk mushrooms;
Head of garlic;
Salt;
Peppercorns.

Preparation:

We take the necessary products. Soak the mushrooms in cold water for at least 1 day and only after that clean them under the cap and outside. We cut off the roots that are too long. Large fruits can be cut in half or into 4 parts.
Fill with water, put on the stove and cook over low heat for 1.5 hours. Don’t forget to use a slotted spoon to remove the foam that forms during boiling. After this, filter, fill with clean water and boil for another half hour.
We sterilize jars and lids. Chop the garlic in any convenient way. At the bottom we put a good pinch of salt (about ½ tsp), 5 black peppercorns and a little garlic. Add boiled mushrooms. Place salt and garlic on top again.
Roll up with tin or screw lids and store in a cool, dark place. These milk mushrooms go well with fried potatoes and fresh herbs.

Duck stuffed with salted milk mushrooms

Duck with “royal mushrooms” is a true embodiment of the generosity and diversity of national cuisine. This dish is intended for the holiday table. For stuffing, a complex filling is prepared, but the efforts of the chefs pay off with admiring reviews of the recipe.

Ingredients:

duck – 1 pc.;
minced pork and beef – 100-150 g;
salted milk mushrooms – 5 pcs.;
white bread – 2 slices;
milk – 100 ml;
eggs – 2 pcs.;
onion – 1 head;
sour cream – 2 tbsp. l.;
parsley and a mixture of peppers to taste;
salt to taste.

Preparation:

Hard boil the eggs, chop finely.
Cut the washed milk mushrooms, combine with chopped and fried onions.
Soak slices of bread in milk.
Chop the greens.
Combine minced meat, fruiting bodies, eggs, onions and bread. Season with sour cream, pepper, salt.
To stuff a duck, you need to trim off the skin from the neck and excess fat. Sew up the neck.
Season the bird with salt and pepper both inside and out.
Stuff the inside with minced meat and sew it up. Tie the legs.
Take a baking bag and place the duck breast side down. Place in the oven for an hour. Temperature – 180 0C.

At the end of baking, you can add boiled potatoes and tomatoes to the duck.

Comment! Instead of a bag, you can use baking paper or foil.

Features of storing workpieces

Homemade salted milk mushrooms are stored in a cool place, t° up to +4°C. In such conditions, the mushrooms will remain for quite a long time at the level of salting at which you place them in the cellar.

Did you know? To make milk mushrooms easier to clean, fill them with water with the addition of table vinegar (9%), 10

– 15 drops per 1 liter. After 20 minutes, wipe off any remaining dirt and grass from the caps using the rough side of a scouring pad.

Salted milk mushrooms are not just a wonderful snack, but also a very healthy dietary dish. Since mushrooms are pickled without the use of vinegar, oil and sugar, they fully retain their natural taste and nutritional properties.

How to salt milk mushrooms so that they are aromatic, crispy and very tasty

I have tested this method of pickling more than once; the mushrooms really turn out very tasty and crispy. When you open the jar, the aroma will certainly spread throughout the house so that all the neighbors will come running to try it.

Ingredients:

brine for 1 liter of water

salt 2 tbsp. spoons
black peppercorns 5-6 peas
allspice peas 3-4 peas
bay leaf 1-2 pcs.

Cooking process:

The mushroom itself is quite fragile, and if you immediately begin to thoroughly wash and clean it, you can break most of the harvested crop. And this mushroom can be quite dirty. So the first thing you need to do is put them in a large container and fill them with water. The mushrooms will of course float, so they will need to be attached with something. Usually for this I use a sieve or a large Soviet aluminum drushlyak, and soak the mushrooms in a large bucket.

Soaking will remove the bitterness from the mushroom. And the dirt will gradually begin to dissolve in the water. It is important not to forget to change the water. Change the water approximately every 2-3 hours.

Next, take a dish sponge, a small knife or a toothbrush in your hands and clean the mushrooms from any remaining dirt. If you come across a fairly large specimen, it is better to divide it into several parts. Those that are smaller are better left whole so they will look better and taste better.

Place the prepared forest gifts in a saucepan or cup, fill it with water and place it on the stove. Bring to a boil and simmer over low heat for 25 minutes. If foam starts to appear, it will definitely need to be removed. At the end of cooking, drain the water and place the mushrooms in a colander.

In order to pickle something you will need to prepare a brine; in our case it will be prepared as follows. It is important to prepare enough brine so that the mushrooms are completely hidden in it. so I will prepare three liters of brine at once. I’ll add salt, pepper, and bay leaves into the water and put the pan on the fire. When it boils, carefully add the mushrooms and cook for another 10-15 minutes at medium boil.

While the mushrooms are cooking, you can begin to prepare and sterilize the jars in which you will place the mushrooms. It is best to take small containers. The best option is jars no larger than 1 liter.

Place the mushrooms in jars, fill them with brine, screw on the lids and wrap them in a warm blanket. Let the jars cool to room temperature. Next, we transfer the already cooled jars to a cool place for long-term storage.

Hot salting of raw milk mushrooms

A very simple option for pickling mushrooms. The appetizer will be ready after 40 days of marinating in salt, but the preparation must be stored in a cool place - a refrigerator or cellar.

The recipe uses dill seeds as a seasoning, but if you don't like the taste and smell of dill, you can omit them altogether.

Required Products:

1.5 kg of milk mushrooms;
Garlic - to taste;
Dill seeds - optional;
75 salt;
Boiling water.

Preparation:

We clean the mushrooms, wash them thoroughly and fill them with cold water for 3 days. During this time we change the water several times. After this, fill the milk mushrooms with a new portion of water and boil for no more than 5 minutes.
Place in a colander and do not rinse again. Place a few cloves of garlic and a pinch of dill seeds at the bottom of half-liter sterilized jars.
Then fill it halfway with mushrooms. Sprinkle with dill seeds again and don’t forget about the garlic. Fill to the top and season again with garlic and dill seeds. Distribute 75 g of salt evenly among the jars. From the specified amount of products, 4 half-liter jars are obtained. Pour boiling water and immediately roll up the lids.
We roll each jar on the table so that the salt inside dissolves. Wrap it in a blanket, and after complete cooling, transfer it to a storage place. After 30–40 days, the milk mushrooms will be perfectly salted and will be ready to serve.

Folk recipe for pickled milk mushrooms

Despite the fact that the classic version has always been considered the easiest to prepare, lovers of mushroom preparations have managed to make it easier, making the preparation not only simple, but also quick.

Ingredients for marinating:

1.5 kg of milk mushrooms (preferably collected with your own hands);
1.5 liters of water (boiled can be used);
1 table. l. salt;
1 table. l. Sahara;
150 ml table vinegar (you can use any 9%).

Cooking at home:

1) Sterilize jars and lids and set aside. 2) Soak the milk mushrooms for several hours in cold water to remove the bitterness. 3) Boil the milk mushrooms and pour out the water several times until the mushrooms settle to the bottom of the pan. 4) Cool, squeeze out the broth, rinse under running water and dry slightly. 5) Prepare the marinade in a saucepan. To do this, bring the water to a boil, add salt and sugar. After 7-8 minutes, pour in the vinegar and add the milk mushrooms. Cook over low heat for 12-20 minutes. 6) Catch the mushrooms using a slotted spoon and place in jars. Pour the hot marinade over the milk mushrooms and close with metal lids using a key. 7) Place the metal cans against the floor in a convenient location. Cover with an old jacket or terry towel. Leave the workpiece in this position for 3-4 days, and then hide it in the pantry or cellar.

Recipe for cold pickling of crispy milk mushrooms

The crispiest milk mushrooms are obtained only through the cold salting method. It's fast, convenient, simple, and the result is always perfect. Only glass containers should be used for pickling. Do not skimp on the salt; it is better to wash off the excess with water or soak it in milk for a short time. It will turn out even more interesting and tender.

Required Products:

1 kg of white milk mushrooms;
A bunch of dill;
Half a head of garlic;
2 small horseradish roots;
1 bay leaf;
150 g salt.

Preparation:

We clean the mushrooms well and wash them from films and sand. We cut large specimens into several parts, leaving small ones whole. Place it in a bucket and any convenient container, porous side up. We put some kind of pressure, for example, a plate, and fill it with water. Oppression is needed so that the mushrooms do not float to the surface. Leave for 2 days. 2 times a day, drain the water and replace it with clean water.
Finely chop the garlic and horseradish root. Grind the bay leaf in a mortar or just between your palms.
Chop fresh dill and mix with other seasonings. Add salt and mix. Place mushrooms and a good handful of salt and spices in jars in layers. No need to fill with water.
We leave the filled jars in the refrigerator for 20–30 days, periodically compacting the mushrooms with a spoon so that they are evenly salted. After this you can rinse and eat. You probably won’t find a better mushroom appetizer than salted milk mushrooms with herbs and spices.

How to pickle milk mushrooms under an iron lid

To ensure that salted milk mushrooms retain their taste for a long time and do not deteriorate under an iron lid, they can be subjected to heat treatment.

First, the fruiting bodies are sorted. All copies of a non-marketable type are thrown away. They also do not take broken fruits. After this, they are washed using a soft brush. It helps remove remaining sand and forest debris.

After this, they are transferred to a wide basin or plastic bucket if there is not enough space in the kitchen. At the same time, the hats are turned upside down, then filled with ice water. Leave for three days. Change the fluid periodically. If the room is cool, then replacing the water once a day is enough. If it's hot - three times. In the last 24 hours, forest fruits are salted. This is how the preliminary ambassador takes place.

The forest harvest is washed and further harvesting begins according to the chosen recipe.

Advice! You cannot cook milk mushrooms without soaking them, because when fresh they taste bitter like chili peppers. The liquid will make them taste more pleasant.

Mushrooms served with onion rings

How to pickle dry milk mushrooms

Most often, dry milk mushrooms grow in sandy soil, so it is extremely important to thoroughly wash them from debris and small grains of sand. The taste of these mushrooms is not much different from white or black milk mushrooms, but pickling has its own specifics.

Necessary products;

Dry milk mushrooms;
Salt;
Water.

Preparation:

First, soak freshly picked mushrooms in cold water and leave for several hours. Then wash them under running water until they are completely clean. Remove the top skin with a knife, as well as the film at the bottom. Cut off the root completely, leaving only the caps. Leave smaller mushrooms whole, and cut larger ones into 2-6 pieces depending on size. Transfer to a clean saucepan. Fill with cold water and bring to a boil.
Immediately drain into a colander. Return to the pan, add a new portion of cold water and this time cook for at least 2 hours. Don't forget to add salt to taste right during the cooking process. There is no exact amount of salt, but it is better to let the mushrooms be slightly salted, then they can be washed or soaked before serving. The shelf life of such preparations directly depends on the amount of salt.
During the cooking process, the volume of milk mushrooms will greatly decrease. We sterilize the jars in the oven for 10 minutes at a temperature of 150 degrees. Pour boiling water over the lids, leave for 15 minutes and place on a dry towel. Fill the jars with mushrooms to the very top, adding a small amount of the liquid in which they were cooked.
We additionally sterilize the jars in a large saucepan for 15 minutes from the moment of boiling. Roll up the lids and wrap with a blanket. Leave to cool. As a winter snack, such mushrooms will come in handy during Lent, but they will also be delicious together with meat.

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.

Who should not eat salted milk mushrooms?

The chemical and vitamin composition of mushrooms makes it clear why milk mushrooms are useful. But the use of this product has limitations. Mushrooms are a heavy food; it will be difficult to digest them in large quantities.

It is advisable to consume salted and pickled mushrooms no more than 2-3 times a week.

Is it possible for pregnant women to eat salted milk mushrooms? You should ask your doctor. It is better at this time to refuse food that is difficult to digest. The same applies to the period of feeding the baby with breast milk.

How to properly salt milk mushrooms at home in a cold way? Simple recipe

Well, let's move on to the next cooking method. It differs from the previous one (in principle, it is the same as the first one), but this one contains quite a lot of herbs. It is the currant leaves that will fill and make the milk mushrooms even more fragrant.

The author of this story will show you how to properly install a support made of sticks so that a lot of juice is released during pickling and thus you will protect the mushrooms from mold and they will not turn black during storage. That is, the brine is not prepared separately; the milk mushrooms are obtained in their own juice.

The blogger recommends soaking the mushrooms for 3 days, during this time changing the water 3-4 times a day and pouring them back with regular cold drinking water. Well, you can view the information in more detail right now by turning on the view button.

Beneficial properties of salted milk mushrooms

These mushrooms are classified as conditionally edible, that is, they cannot be eaten without prior cooking. Our ancestors knew the benefits of salted milk mushrooms and regularly ate them. Although in many European countries the milk mushroom is considered an inedible mushroom.

During the fermentation process, mushrooms acquire high enzymatic activity, anti-inflammatory and anti-sclerotic qualities. Such milk mushrooms help cleanse blood vessels and stabilize the digestive system.

List of beneficial properties of salted milk mushrooms:

Strengthens the body's immune forces, this is facilitated by ascorbic acid in the composition.
They are beneficial for patients with diabetes, as they normalize blood glucose levels.
They improve mood, fight depression, psychosis, and have a positive effect on the nervous system due to the content of vitamin B.
Promotes a long-lasting feeling of fullness due to the presence of protein, which is no worse than beef and is absorbed better than chicken meat.
They help to naturally empty the intestines; the fiber in mushroom pulp prevents the development of constipation.
This is a natural antibiotic that does not cause harm and prevents the formation of stones in the liver, bladder, and kidneys.
They help remove toxic compounds, radioactive substances (strontium - 90) and cholesterol from the body, and prevent clogging of blood vessels.
They have an anti-inflammatory effect after the salting process.
They have anti-sclerotic properties when consumed regularly, 250 g 2-3 times a week.
Prevents the development of edema and has a diuretic effect.
Effective as a prophylactic against kidney stones and sand, and the development of renal failure.
They have a rare quality - they contain vitamin D. This allows them to have a rejuvenating effect, that is, improve the condition of the skin and strengthen the hair.
Serve as a prophylactic against the development of respiratory pathologies. Special substances in the composition can suppress the proliferation of tuberculosis bacillus. These mushrooms are used to make medicines against tuberculosis and emphysema.

Milk mushrooms can be used externally. An alcoholic tincture of salted mushrooms will help cope with inflammation and irritation on the skin and stimulate tissue healing.

Recipe for black milk mushrooms

If you come across unusual milk mushrooms, and they are black in color, then do not be upset, they are also lightly salted before winter. And in principle, the cooking method is no different from the previous ones; take any classic recipe and go ahead. Or see instructions below.

We will need:

Stages:

1. Soak the nigella in water for 3 days, changing the cold water every 7-8 hours. Once they are soaked, remove all dirt from them.

2. Then prepare a mixture of herbs and spices such as horseradish root, cherry leaves, currants, dill sprigs with umbrellas and garlic cloves, bay leaves and peppercorns.

3. Take a sterilized jar and start placing seasonings and chopped garlic and horseradish root on the bottom, but not all the ingredients at once. Then a layer of black milk mushrooms, sprinkle with salt, again black mushrooms and salt, peppercorns and so on, at the end add currant leaves, cherries and the remaining garlic and horseradish. Make a bend from sticks, as shown above in the article and leave for 3 days.

Check whether a sufficient amount of juice has been released; if not, then add salted water, remove the sticks and close with a nylon lid or use a metal one. But do not twist it tightly so that botulism does not form.

4. Store in the cellar for 40 days, and then eat. Happy discoveries!