What can be cooked from squid: quick and tasty

Salted milk mushrooms are a purely Slavic appetizer."Why?" - you ask. Because this mushroom is considered conditionally edible and is cooked 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 ideal for pickling.

Especially if the end product is slightly crispy.

And to get rid of the unpleasant aftertaste and delight yourself the whole winter with a delicious everyday and festive snack, it is enough to soak the mushrooms and start pickling.

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

Cooking mushrooms for pickling

And the most important thing in cooking mushrooms is picking them.

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 by no means eaten raw.

It is these foods that absorb the most poisons in the first place, so go away from highways and factories during the mushroom season.

Also adhere to the following rules:

1. Before salting, carefully sort the mushrooms, discard the wormy and damaged ones. Rinse the rest thoroughly.
2. If dirt cannot be removed under running water, brush it off with a toothbrush.
3. To remove all harmful substances, lower for two hours in a basin with cold water.
4. Next, cut into 3-4 pieces for salting. You can also salt only the caps, and use the legs to cook mushroom caviar.
5. Soak the mushrooms for three days, 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. The mushrooms should be in liquid and not float on the surface.
6. In the process of soaking, the milk mushrooms will lose all the bitter juice and noticeably decrease in volume.
7. Use ceramic, wood, or glass dishes. You should not salt the milk mushrooms in metal and clay. The metal is oxidized, and the clay absorbs all the aroma.

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

This is the simplest recipe for pickling mushrooms, as it eliminates the need to prepare the brine.

You will need:

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

Step by step cooking:

1. At the first stage, we soak the mushrooms for three times, as indicated above, in order to remove all the bitterness from them.
2. Then grind dry bay leaf, garlic and horseradish in a deep bowl. We also send finely chopped dill there, pour salt and ground black pepper to taste.
3. We take a jar for pickling. At the bottom we spread a little mixture, pieces of mushrooms, again the pickling mixture and alternate layers until the end of the ingredients.
4. We tamp it with a wooden crush, close it with a plastic lid and send the jar to the refrigerator.
5. Salt the mushrooms for 30-40 days, after which you can taste them.
6. If the appetizer tastes too salty, the mushrooms can be rinsed 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 natural bitterness, an unpleasant odor will go away from the mushrooms, and additional heat treatment will protect your health.

You will need:

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

Step by step cooking:

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

Advice: metal lids are not suitable for clogging lumps, since they have the property of actively oxidizing.

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 whole families - if you managed to find one such family, then several more are hiding nearby.

You will need:

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

Step by step cooking:

1. At the first stage, we process mushrooms the 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 sprinkle with salt.
4. We alternate until the end of the ingredients. 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 be allowed to juice.
5. In the process of salting, the milk mushrooms will noticeably decrease in volume. The mushrooms will be ready for food in 25 days.

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

Method number 4. How to salt milk mushrooms at home deliciously - the simplest step-by-step recipe

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

You will need:

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

Step by step cooking:

1. We soak the mushrooms for three days in an already known way.
2. Then we take glass or wooden dishes for salting and lay out the milk mushrooms in layers, sprinkling each with plenty of salt.
3. We put a press on top and hold the workpiece under pressure for three days.
4. During this time, stir the milk mushrooms 4 times a day.
5. After that, we lay out the mushrooms in small, pre-sterilized jars, cork with nylon lids and store in a cool place - a 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 l of water
2. 5 kg of mushrooms
3. 1 kg of onions
4. 250 g coarse salt

Step by step cooking:

1. We soak the mushrooms for three days.
2. Prepare 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 with plain water, taking them out of the brine and lowering them back.
3. We take out the milk mushrooms, while preserving the brine - we still need it.
4. We peel the onion and chop it finely.
5. Mix the mushrooms with the remaining salt and onions.
6. We put all the components under the press, wait 2 days. We mix the composition every 7 hours, after which we put it in sterilized jars and tamp it well.
7. Fill with brine, seal with nylon lids, send it to the cold or cellar for 2 days, after which you can taste the milk mushrooms.

Method number 6. Cooking milk mushrooms in cabbage leaves

For a snack we prepared the most unusual way pickling milk mushrooms.

You will need:

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

Step by step cooking:

1. We prepare the mushrooms in the way indicated above - after soaking, mix 60 g of salt with five liters of water. We put oppression and wait 12 hours.
2. We take them out of the brine every 4 hours and rinse them with running water.
3. Cut the garlic into plates, chop the dill. We wash 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 tasting. Bon Appetit!

Advice: how to easily and quickly sterilize jars for winter preparations, read the article at the link.

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

Forest mushrooms have a high nutritional value. But it is important to know what dishes can be prepared from milk mushrooms, since these mushrooms often remain undeservedly forgotten. You can find out on this page which dishes from milk mushrooms are suitable for the everyday table, and which ones can be prepared for the winter. Almost all of them are evaluated by experts in terms of safety, food digestibility and organoleptic value. Check out the dishes made from mushrooms and find a couple for your family. This will allow you to diversify your diet and surprise your household with new culinary delights. All recipes for milk mushrooms are adapted, which allows you to select ingredients for them in any grocery store. Look at the recipes for milk mushrooms in the photo, which shows the options for serving and serving.

Milk mushrooms in cream.

Ingredients:

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

Preparation:

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

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

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

Cover the saucepan and simmer the mushrooms for about 1 hour.

Before serving, remove a bunch of herbs and spices from the food.

Load in egg filling.

• 500 g of mushrooms
• 200 g onions
• 3 eggs
• 2 tbsp. tablespoons of butter
• 2 sprigs of parsley
• 1.5 l of water
• salt to taste

Preparation:

Boil fresh mushrooms in salted boiling water, put in a colander and rinse with hot water.

When the water drains, chop the mushrooms on a board and fry in oil in a pan.

Chop the onion and, sautéed in oil, combine with the mushrooms.

Beat the eggs, mix with finely chopped parsley and pour over the mushrooms.

Simmer over low heat until eggs are tender.

Braised milk mushrooms.

• 500 g of mushrooms
• 2-3 onions
• 1-2 tbsp. tablespoons of crushed walnuts
• 1-2 cloves of garlic
• cilantro sprigs
• salt to taste

Preparation:

Cut the sorted and washed fresh mushrooms into slices, put in a saucepan, pour cold water so that it barely covers them, and cook until half cooked.

Remove the mushrooms with a slotted spoon, cool a little, squeeze, chop finely and put in a separate pan with the onions, pour in the strained mushroom broth and cook until tender.

Then add the pounded walnuts, salt, garlic, saffron, finely chopped cilantro and remove from heat after 3-5 minutes.

Milk mushrooms in pots.

Ingredients:

• 800 g fresh mushrooms,
• 3 onions,
• 7-8 small tomatoes,
• 80 g butter
• 4 tbsp. tablespoons of grated cheese,
• 1-2 tbsp. tablespoons of chopped parsley,

For the white sauce:

• 1 glass of milk
• 70 g butter
• 4 tbsp. tablespoons of flour
• salt to taste.

Cooking. Peel, wash and cut the mushrooms into small slices. Rinse the peeled onions, chop, put in a pan with heated oil, fry until light yellow, add mushrooms, salt and pepper and continue to simmer for another 20-25 minutes. Put mushrooms and onions, whole or halved tomatoes in ceramic pots, sprinkle with grated cheese, herbs, mix and pour hot sauce.

Put the pots in a moderately heated oven and bake, uncovered, until golden brown.

Serve the fresh vegetable salad separately.

Preparation of white sauce: fry flour in a dry frying pan until a pleasant nutty aroma appears, avoiding discoloration, cool slightly, mix with softened butter, dilute with a small amount of warm milk, grind thoroughly so that there are no lumps, pour in the rest of the hot milk and boil over low heat for 5-10 minutes. After that, remove the sauce from the heat, add salt, stir and strain.

Milk mushrooms with meat.

Ingredients:

• 500 g of meat
• garlic - 2 cloves,
• parsley,
• carrot,
• bulb,
• 1 tsp sugar
• 1 tsp salt
• ground black pepper to taste,
• 500 g of fresh mushrooms,
• 2 tbsp. tablespoons of oil.

Cooking. Cut 500 g of meat into thin slices, mix with finely chopped garlic (2 cloves) and parsley, carrots, onions. Add a teaspoon of sugar and the same amount of salt, pepper. Leave the meat to stand for 1 hour.

Then put out 500 g of fresh mushrooms, and boil the meat over high heat. Drain the broth, leaving only on the bottom, add mushrooms, 2 tbsp. tablespoons of oil.

Serve with crumbly rice.

A dish of milk mushrooms in the microwave.

Ingredients:

• 500 g of fresh mushrooms,
• 2 onions
• 3 tbsp. tablespoons of vegetable oil
• 0.5 cups sour cream
• 2 tbsp. tablespoons of grated cheese
• 1 pod of sweet pepper,
• 3 tomatoes,
• 1 bay leaf
• salt to taste.

Preparation:

Finely chop the onion, put in a bowl with oil and hold in the oven for 2-3 minutes at a power level of 700 W. Add the finely chopped mushrooms and cook for 2-3 minutes at 1000W, stirring every minute. Add sweet peppers, chopped strips, tomato slices, sour cream, bay leaf, salt. Simmer covered for 15-20 minutes at a power level of 700 W.

Remove the lid, stir, sprinkle with grated cheese and keep in the oven for another 1-2 minutes at a power level of 1000 W to melt the cheese.

Serve with boiled potatoes or mashed potatoes and fresh vegetable salad.

Dish of black milk mushrooms

Ingredients:

• 1 kg of fresh black milk mushrooms,
• 100 g butter
• 1 glass of sour cream
• 2 tbsp. tablespoons of grated hard cheese,
• 2 tbsp. tablespoons of flour
• 2 tbsp. tablespoons of table white wine,
• 1 tbsp. a spoonful of chopped dill greens,
• ground black pepper and salt to taste.

Cooking. Rinse the mushrooms well, peel, cut into small slices, put in a pan with heated butter, salt and fry for 20-25 minutes.

Put the prepared mushrooms in refractory clay pots, sprinkle with ground pepper, flour, pour warm salted sour cream, add white wine, put in a heated oven and simmer for 10 minutes. Then sprinkle with grated cheese, drizzle with melted butter and bake for 5-7 minutes.

Sprinkle the finished dish with dill and serve hot.

Dish of frozen milk mushrooms

Ingredients:

• 2 burbot,
• 2 tbsp. tablespoons of vegetable oil
• 2 tbsp. tablespoons of wheat flour,
• 8 frozen milk mushrooms,
• 3 onions,
• 2 tbsp. tablespoons of butter
• 1 pickled cucumber
• 1 glass of fish broth
• 1 glass of dry white grape wine
• 6 potato tubers,
• salt,
• pepper,
• parsley.

Cooking. Remove the skin from the burbot (it is very hard), remove the insides, cut out the liver, freeing it from bile. Cut the pulp into portions, sprinkle with salt and pepper, roll in flour and fry in oil until half cooked. Sprinkle the bottom of the stewpan with fried onions, put pieces of fish, on top - another layer of onions mixed with thawed, boiled and fried mushrooms, thinly sliced ​​and stewed cucumbers, and burbot liver. Drizzle with broth, wine and simmer over low heat until tender.

Put the finished burbot on a dish, put mushrooms, vegetables and liver around, pour over the juice in which they were stewed, sprinkle with finely chopped parsley. Serve boiled potatoes for garnish.

Dishes of pickled and salted milk mushrooms

Ingredients required for a dish of pickled milk mushrooms:

• sturgeon - 1 kg,
• salmon - 1 kg,
• salmon heads - 2 pcs.,
• capers - 1 jar,
• olives - 1/2 can,
• olives - 1/2 can,
• large onions - 4 pcs.,
• medium pickled cucumbers - 6 pcs.,
• tomato paste - 2 tbsp spoons,
• pickled black milk mushrooms - 2 glasses,
• carrots - 2 pcs.,
• greens - 2 bunches of parsley,
• one - cilantro,
• one - dill,
• peppercorns - 1 tsp,
• bay leaf -6 pcs.,
• smoked fish slices - 200 g.

Cooking. Cut the heads into 4 pieces, remove the gills, boil the broth. Pour 2-2.5 liters of water. Remove the heads and strain the broth and throw in the carrots, cut into strips. The fire is minimal.

Cut the onion into rings (half rings) and fry it on vegetable oil... When the onion starts to turn yellow, put the tomato paste in it and fry for another 3-5 minutes.

Peel the pickled cucumbers (be sure!) And cut into cubes. Cut the mushrooms into cubes. Put mushrooms, sturgeon, salmon, onions fried with tomato paste, pickles, herbs, peppers, bay leaves, olives, olives, capers, sliced ​​slices into the fish broth.

And simmer for 20-30 minutes on low heat.

A dish of salted milk mushrooms.

Ingredients:

• 200 g of salted milk mushrooms,
• 5 g gelatin
• 3 carrots,
• 1 teaspoon of 3% vinegar
• 200 ml chicken broth,
• 1 bunch of parsley.

Cooking. Wash carrots, boil, peel, cut into circles and sprinkle with vinegar. Dilute gelatin with water. Rinse salted milk mushrooms with cold water and cut into slices. Wash the parsley and chop.

Add gelatin to the hot broth, bring to a boil, strain, pour the part into molds and put in a cool place for 20 minutes.

Then put slices of mushrooms and carrot slices in each mold, pour over the remaining broth and put in a cool place for 1 hour.

Decorate the jellied mushrooms with chopped parsley and serve.

Dish of boiled milk mushrooms

The ingredients for the cooked milk mushroom dish are:

• 1 chicken
• light bottled beer - 1 can,
• boiled mushrooms - 300 g,
• frozen green pea- 1 package,
• carrots - 300 g,
• onions - 2 pcs.,
• greens: parsley,
• celery, basil - 1 bunch each,
• garlic - 7- 2 cloves,
• salt,
• black pepper,
• 1 glass of sour cream
• some vegetable oil.

Preparation:

Heat a large frying pan, heat vegetable oil in it and lightly fry diced carrots, onions and mushrooms, add green peas, prepared chicken (you can whole, you can cut it), lightly salt and pepper, put in a patch on a vegetable "pillow", pour a can of beer and put in the oven for about 40-50 minutes (the first 15 minutes on high heat without a lid, then reduce the fire and cover with a lid), then add sour cream, chopped herbs, finely chopped garlic, add salt and pepper if necessary, simmer in the oven another 15 minutes until the chicken is cooked.

Dish of white milk mushrooms

Composition:

• mushrooms - 600 g,
• garlic - 2 tbsp. spoons,
• pepper,
• vegetable oil - 3 tbsp. spoons,
• sauce - 300 g or sour cream - 200 g, flour.

For a dish made from white milk mushrooms, only mushroom caps should be used. Rub them with salt on both sides, stuff with garlic, sprinkle with pepper, lightly with flour. Put in a hot frying pan in heated vegetable oil, close the lid and press it down with a load on top. Fry mushrooms on both sides until golden brown. When serving, pour over tomato sauce or sour cream.

Dish of dry milk mushrooms

Ingredients:

• 400 g dry mushrooms,
• 3 onions,
• 100 g of sunflower oil
• 1 tbsp. a spoonful of flour
• 1/2 cup mushroom broth

Cooking a dish from dry milk mushrooms: Soak dried mushrooms, then boil and chop finely. Add chopped onion, oil and fry in a skillet.

When ready, season with flour with the broth left over from boiling mushrooms.

Black milk mushroom recipe

Ingredients:

• 50 g dried black mushrooms,
• 250 g salted mushrooms,
• 1.5 kg of cabbage,
• 500 g potatoes
• 250 g beans
• 125 g onions
• 100 g tomato paste
• 100 g butter
• 50 g wheat flour
• salt, pepper, vinegar, crackers to taste.

Cooking black milk mushrooms according to this recipe begins with chopping the onion and frying until golden brown. Put tomato puree in it and fry some more. Add sauerkraut, pre-squeezed, dilute with mushroom broth, sprinkle with pepper, throw bay leaves and simmer.

Cut the peeled potatoes into very thin circles, so that they show through, and fry in oil until golden brown. Boil the beans in salted water and stew separately.

Cut the salted mushrooms into thin slices, add salt and vinegar to taste, fry in oil.

Then prepare the tomato sauce. Pour mushroom broth in tomato puree, add flour, fry a little, and the sauce is ready.

Put half of the stewed cabbage in a deep frying pan, gently flatten with a large knife; put beans on the cabbage, then potatoes, salted mushrooms, on them a very thin layer of pre-boiled and chopped dried mushrooms. Top with the remaining cabbage. Pour the hodgepodge with the prepared sauce, sprinkle it with fine croutons, put a few slices of butter.

Put the frying pan with the hodgepodge in the oven and keep until golden brown appears.

Frozen milk mushrooms recipe

Ingredients:

• 1 cube of broth
• 3-4 potatoes,
• 2 carrots,
• 0.5 kg of cauliflower,
• 2 tbsp. tablespoons of canned green peas,
• 2 tbsp. tablespoons of tomato paste,
• 1 glass of milk
• 0.5 kg of frozen mushrooms.

Cooking a recipe from frozen milk mushrooms: in half a liter of meat, from cubes, broth, cook 3-4 potatoes, cut into strips, 2 carrots, cut into slices, and a small head of cauliflower, divided into inflorescences. When ready, add 2 tbsp. tablespoons of canned green peas and 2 tbsp. tablespoons of tomato paste.

Bring to a boil under a tightly closed lid.

While the vegetables are boiling, defrost 0.5 kg of mushrooms, chop and brown in oil along with chopped onions. Pour a glass of milk into the mushrooms.

Wait for the milk to boil and add the finely chopped processed cheese.

Throw the prepared vegetables in a colander and combine with the milk-cheese-mushroom mixture.

Season with salt and pepper to taste. Serve hot.

Dish of milk mushrooms for the winter

Components per liter can:

• mushrooms - 500 g
• Carrots - 300 g
• Onions - 50 g
• Parsley roots - 100 g
• Tomatoes - 400 g
• Garlic - 1 clove
• Parsley and celery - 1 small bunch each
• Bay leaf -1-2 pcs.
• Allspice - 4-5 peas
• Salt - 30 g
• Sugar - 10 g

In order to prepare a dish of milk mushrooms for the winter, you need to separate the caps from the legs of the mushrooms. Peel the legs from the ground, put everything in a saucepan and boil until tender. During cooking, add peeled carrots, onions and parsley root to the mushrooms. Cut the boiled mushrooms with vegetables into pieces and mix with the chopped tomatoes. Strain the mushroom broth, add salt and sugar to it, heat to a boil and boil, as a rule, almost half.

At the bottom of sterile jars, put chopped herbs, bay leaves, a clove of garlic and peppercorns. Then put a dish of boiled mushrooms with vegetables and pour over the mushroom broth. Cover the jars with sterile lids and sterilize in boiling water half-liter - 25 minutes, liter - 40 minutes. Then roll up, turn upside down and stand under a blanket until completely cooled. Store in a dark, cool place.

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

What do milk mushrooms look like?

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

How to clean milk mushrooms?

Knowing how to clean and cook milk mushrooms, it will not be difficult to provide a homemade meal with a tasty and healthy dish. Cleaning takes a lot of time, but you should not neglect such an important stage in the preparation of mushrooms, even if the contamination is minimal.

1. Mushrooms are immersed in warm water for half an hour, after which they are taken for cleaning.
2. They clean off adhering leaves, dirt with mucus from the hats with a brush or washcloth, wash off all debris, particles of earth and sand.

How to soak milk mushrooms?

Proper soaking of mushrooms will help not only protect yourself from the negative consequences associated with their use, but also help to significantly improve the taste characteristics of the product without compromising nutritional and useful properties, saving the milk mushrooms from their inherent bitterness.

1. Milk mushrooms can be soaked in clean or salted water, renewing the environment every 3-4 hours.
2. The use of warm liquid will speed up the soaking process.
3. After laying the mushrooms in the water, they are pressed with a load so that all fruit bodies are completely immersed in the liquid.
4. How much to soak milk mushrooms depends on the type of mushrooms, their degree of maturity and natural characteristics... To get rid of the bitter taste of white milk mushrooms, it is often enough for a day. Other types are soaked for at least three days.

Milk mushrooms - cooking recipes

For many, cooking milk mushrooms comes down to salting or pickling a properly prepared mushroom mass. However, there are many recipes for creating unique culinary compositions, where the product manifests itself in in the best possible way, imparting nutritional value, aroma to dishes and filling them with invaluable useful properties.

1. Milk mushrooms are incredibly delicious fried. They can be prepared succinctly with the addition of onions or supplemented with potatoes, other vegetables, and sauce.
2. No less tasty are the first courses of milk mushrooms. By adding soaked fruits to soup or hodgepodge, it will be possible to transform the characteristics of the food for the better, fill it with a new taste.
3. Good baked goods with milk mushrooms. Mushrooms can be boiled or fried with an appropriate accompaniment.
4. You can traditionally prepare milk mushrooms for the winter by salting, pickling the product or preparing caviar from it.

How to fry milk mushrooms?

The following guidelines will help you figure out how to cook milk mushrooms by frying them in a pan. Without correct processing the basic product is indispensable: the mushrooms are soaked until the bitterness disappears. If desired, you can add sour cream to the pan at the end of frying and simmer the dish with spices for 5 minutes.

Ingredients:

• mushrooms - 700 g;
• onions - 2 pcs.;
• salt, pepper, oil, spices.

Preparation

1. The milk mushrooms are cleaned, soaked, cut, boiled for 5 minutes, allowed to drain.
2. Put the mushroom mass in heated oil, season and fry until the moisture evaporates.
3. Add onions, cook fried milk mushrooms for another 10 minutes.

Fried milk mushrooms with potatoes

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

Ingredients:

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

Preparation

1. They clean, soak, cut and boil the milk mushrooms for 5-10 minutes.
2. Mushrooms are placed in a frying pan heated with oil, fried until moisture evaporates and a slight blush.
3. In another container, potatoes are fried almost until cooked.
4. Combine potatoes with mushrooms, season, add onions and fry together for 10 minutes.
5. Throw in greens, stir and turn off the stove.

Milk soup - recipe

It is brewed in the second broth in order to negate the possibility of the bitterness of the dish. You will get a softer taste if you add cream to the hot at the end of boiling. As filling, it is allowed to use noodles, cereals and chopped fresh vegetables: zucchini, bell pepper, tomatoes.

Ingredients:

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

Preparation

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

Caviar from milk mushrooms

Of the lumps - great way process substandard or overgrown mushrooms. If the fruits are ripe, then they should be soaked for a longer time and preferably in warm water. The taste of the appetizer can be refreshed by adding finely chopped or grated tomatoes, tomato paste to the composition during stewing.

Ingredients:

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

Preparation

1. The soaked milk mushrooms are boiled for 40 minutes, twisted in a meat grinder.
2. Add onion with carrots, sautéed in butter, salt, pepper.
3. Stew the mass under the lid for 30 minutes, stir in the garlic.
4. After 5 minutes of simmering, the caviar is laid out in jars and, after cooling, is sent to the cold.

Pie with milk mushrooms and potatoes

Ruddy and fragrant will be a spectacular addition to any feast. You can prepare it succinctly with mushrooms, fry the product with onions, or choose a harmonious accompaniment for such a filling. The mushroom mass is perfectly combined with potatoes, but it can be replaced with other vegetables of your choice.

Ingredients:

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

Preparation

1. Melted butter (100 g) is mixed with milk, yeast, sugar, salt.
2. Stir in a beaten egg, flour, knead soft dough.
3. 2/3 of the flour coma is distributed in the form.
4. Boiled potatoes and cut into circles are laid out on top.
5. Fry the onion with chopped milk mushrooms, season the mass to taste, distribute over the potatoes.
6. Sprinkle the filling with herbs, grease with soft oil, decorate the top of the cake with patterns from the remaining dough.
7. The product is baked for 20-30 minutes at 180 degrees.

Salted milk mushrooms - recipe

Further, about how you can serve the workpiece as an independent snack, adding onion or garlic, or use it to prepare multi-component dishes. In the latter case, the mushrooms are washed, rinsing off excess salt, and, if necessary, soaked until the desired taste is obtained.

Hello my dear readers and subscribers! Just yesterday I was looking at family photos, and I remembered how my grandmother loved to cook fried milk mushrooms in sour cream, boiled in brine. So as not to taste bitter, soaked in salt water. Now I get rid of bitterness differently, without soaking. If I'm going to use it right away, then I boil it 2-3 times for 12 minutes, draining the water each time. But the result is worth it - look for the best filling for pies!

It is difficult to spoil a dish with mushrooms. They go well with potatoes and boiled rice, buckwheat and noodles, and become an excellent addition to meat dishes. And how delicious it is to bake in cream under a crispy cheese crust, fry with onions and garlic! Soups and cabbage soup are prepared with mushrooms, dumplings and snack pies, pancakes and pies are stuffed. Fried mushrooms can be prepared for the winter. A few mouth-watering jars will help diversify your daily menu, especially if your family loves such dishes.

All types of mushrooms are suitable for food - white, black and podgruzdki. You can be convinced of this right now by cooking according to any of the 3 recipes that I will describe in this collection.

Recipe for making white milk mushrooms with potatoes in sour cream

I propose to try the classic combination with potatoes, which absolutely everyone likes. Be sure to wash the mushrooms thoroughly to free them from debris. Then cut a small piece and taste it on your tongue. If you don't feel bitterness, you can safely start cooking.

For the dish, take:

• 200 g of mushrooms;
• 500 g raw potatoes;
• 100 g cream or sour cream;
• vegetable oil for frying;
• salt, paprika, curry to taste.

How to cook deliciously:

1. Peel the potatoes, cut into small pieces and send to a saucepan with cold water. Bring to a boil and cook for about 15-20 minutes, just make sure that the pieces do not boil.

The cooking time may differ depending on the variety and "age" of the tubers.

2. Boil the milk mushrooms in a saucepan over medium heat for 30 minutes. Be sure to remove the foam so that the bitterness goes away. Then transfer to a sieve to drain the water.

3. Chop the boiled mushrooms and fry in vegetable oil. Add a pinch of curry and paprika as you fry, and remember to stir occasionally.

4. When the mushrooms acquire a beautiful golden hue, add boiled potatoes to the pan and stir. Cook until light golden brown appears on the potatoes.

5. Pour in the cream, salt and stir again. Let the dish sit on the stove for a few minutes and serve.

You must certainly eat hot - in a cooled form, the dish loses all its aroma. It turns out very nutritious and high-calorie, so you don't have to worry that your household will remain hungry. Lunch or dinner will be great 🙂 I cook according to the same recipe.

Fried milk mushrooms for the winter - a recipe without sterilization

There is an opinion that mushrooms harvested for the winter are even tastier than fresh ones. During storage, they are finally freed from the bitter taste and are well impregnated with spices. So if you were lucky on a "quiet hunt" and managed to collect a large number, why not prepare them for future use?

Grocery list:

• 1 kg of mushrooms;
• 2 onion heads;
• 3-4 cloves of garlic;
• spices and salt to taste;
• sunflower oil.

How to cook:

1. Place the carefully washed mushrooms in a saucepan, cover with cold water and cook for 20 minutes. In the process of cooking, be sure to remove the foam - all the bitterness will go away with it.

2. Drain the saucepan and rinse the mushrooms under running water. Cut them into strips and place in a separate container.

3. Chop the onions and garlic. Heat oil in a deep skillet and add vegetables to it. Fry for a few minutes, stirring occasionally.

4. When the onion becomes transparent, add the milk mushrooms, salt and sprinkle with spices.

Allspice, curry, paprika, or dried ginger are the best additions to the dish.

5. Fry food with the lid open until splashes appear. Then cover the pan and continue frying. Stir occasionally with a spatula, prying the contents well from the bottom. In general, the cooking process will take 30 minutes.

6. Cool the mushrooms and place them in containers for long-term storage.

Since this blank must be stored in a freezer, sterilization is not carried out. You can arrange the mushrooms in the sealed launcher plastic containers and even in plastic bags. When the milk mushrooms are completely cool, put the containers in the freezer.

In winter, the preheated workpiece can be eaten with pasta and cereals, fried in a pan with potatoes. And if you are going to cook or fried pies, use such milk mushrooms as a filling.

How to cook milk mushrooms with onions and sour cream at home?

Another win-win culinary combination is mushrooms and chicken. The delicate neutral chicken flavor is successfully set off by the rich mushroom flavor, creating the perfect combination. The finished dish is somewhat reminiscent of the julienne beloved by many - delicious and exquisite.

What to take for cooking:

• 1 chicken;
• 1 kg of boiled pods;
• 1 onion;
• 5 cloves of garlic;
• 200 g sour cream;
• 2 tsp lemon juice;
• vegetable oil;
• salt, pepper, herbs to taste.

How to fry:

1. Boil the mushrooms in salted water for 30 minutes. Chop into strips and fry in hot oil with open lid over high heat. All the water should evaporate from the podgruzdkov, the pulp should become dense, and the color should be ruddy.

2. Add chopped onions, sauté lightly and turn off the stove.

3. Remove the skin and meat from the chicken carcass. Cut the meat into pieces and send to a stewpan with heated oil.

4. Fry until the meat is white and juiced.

5. When all the moisture has evaporated, put the garlic and ground pepper passed through a press into a saucepan. Stir and cook for 1 minute.

The dish can be served with any side dish or used on its own as a snack for strong drinks. The secret of this dish is a good roast. The blush their crust is, the tastier the loadings will be, and the more pleasant their structure will be. And sour cream will add tenderness and "creaminess" to the improvised julienne.

Have you ever had to collect and prepare milk mushrooms? Write to me about your mushroom experience in the comments and don't forget to share this entry with your friends. That's all. I won't say goodbye to you for a long time - a new culinary selection is coming soon. Bye Bye!

Mushrooms can become a stand-alone dish or play the role of an additional ingredient in salads. Since the process of frying milk mushrooms can hardly be called simple, several nuances must be taken into account in order to get a delicious dish.

Since the process of frying milk mushrooms can hardly be called simple, several nuances must be taken into account in order to get a delicious dish.

Each housewife should remember that the composition of the milk mushrooms contains poisonous components. Proper preparation harvest allows you to get rid of them. Conditionally edible mushrooms require careful handling.

Sorting and cleaning of lumps

The harvested fruits must be processed immediately, without closing or sending to a cold place, otherwise, without access to oxygen, pathogenic bacteria will begin to grow. The procedure for preparing a forest product:

1. To facilitate the cleaning process, it is necessary to sort large specimens from small ones, or distribute them by species, if different representatives of the mushroom kingdom have been collected.
2. Remove large debris. To get rid of small elements (pieces of moss, old leaves, needles) and insects, it is advisable to get a small brush with soft bristles, which can easily remove debris from the surface of the mushrooms.
3. At the final stage, you should use a knife, which you need to cut out or scrape off all the damaged areas.

Then you need to go to water procedures. Fruit bodies should be thoroughly washed in several waters or under running water. Then leave in water for three days so that all harmful substances and bitterness come out.

Collecting and preparing milk mushrooms (video)

How much and how to cook milk mushrooms for frying

1. The amount of water should be such that the mushrooms are completely covered.
2. After boiling, add salt (2 tablespoons) and leave on the fire for another quarter of an hour. Then strain.
3. Rinse with cold water and pat dry.

The product is ready for further processing.

How to deliciously fry white milk mushrooms

This type of mushroom can be found in deciduous forests, especially at the peak of harvest. Although many mushroom pickers prefer salting, forest crops can be fried after soaking and boiling.

The nutritional properties of a fried dish are not inferior even to meat products. By adding potatoes or some kind of salad, you can get a complete meal.

The first step is to fry the onion until golden brown, then transfer the white milk mushrooms to the pan and add salt. After the excess moisture has evaporated, remove from the heat, cover and simmer for another 5 minutes.

Each culinary specialist has his own favorite recipe for making white milk mushrooms. You can pour over beaten eggs, add potatoes and sour cream, or roll them in flour and fry in butter.

Features of the preparation of black milk mushrooms

Long known forest product, which belongs to group 4 edible mushrooms... It has healing properties. Since it is conditionally edible, it requires preliminary soaking and heat treatment, which eliminates the pungent and bitter taste of the fruit. The more often you change the water, the faster the bitterness will come out.

Black milk mushrooms are suitable for frying or salting. You can use any classic recipe, even with potatoes. The product is used as the main ingredient in many dishes.

The best recipes with fried milk mushrooms

Traditional recipe for fried milk mushrooms

To cook one of simple dishes suitable for a variety of side dishes, you will need:

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

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

1. Separate the legs from the caps as they are stiff. The legs work well for making soups, so it's best to freeze them for storage. Cut large hats into smaller slices.
2. Place the cut pieces of milk mushrooms in a pan without added fat and simmer for 10 minutes, shaking regularly to avoid sticking to the bottom. After the liquid is released, it must be drained.
3. Chop the parsley and garlic clove finely. Pour oil into the milk mushrooms and sprinkle with salt. Do not remove from heat until golden brown is formed.

It is better to use it while the dish is hot.

How to fry milk mushrooms in batter (video)

Products can be fried in the same pan or different. Many culinary experts choose the second method because mushrooms and potatoes have different cooking times. Would need:

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

Sour cream is added at the discretion of the hostess.

1. First, the fruits must be put into the pan, caps down, and covered. The juice should come out in which they will be stewed. If they are immediately thrown into heated fat, their shape will be lost, and also a different taste will turn out.
2. After 10 minutes, drain the juice and pour in the oil.
3. Add chopped herbs and garlic to the pan, pepper and salt.
4. After 5 minutes, the milk mushrooms are ready.
5. Fry potatoes in another pan and combine with mushrooms.

Sour cream can be added before serving.

Fried milk mushrooms with sour cream

Cooking is a simple process, so even an inexperienced housewife can handle it. The piggy bank of experienced chefs contains 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:

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

If desired, the top can be crumbled with large chips of hard cheese. In this case, the pan must be moved to the oven to form a brown cheese crust. V winter period raw milk mushrooms are easily replaced with salted ones.

Croutons recipe

During frying, you can add breadcrumbs... Then the sequence of actions will be as follows:

1. Mix 100 g flour with pepper and salt.
2. Pour oil into a preheated skillet.
3. Roll the mushrooms in flour and transfer to a preheated 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 is very tasty to fry milk mushrooms with young potatoes. In this case, you need:

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

Step by step guide:

1. Put the milk mushrooms, cut into even pieces, in heated oil. After 6 - 8 minutes add sour cream and salt.
2. Fry chopped onions in another bowl. Then combine with the mushroom mass and mix.
3. Boil the potatoes in their skins, then cool, peel and cut in half. Then put in a deep container and pour over the sour cream-mushroom mass.

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

Fried milk mushrooms with scrambled eggs

The number of products is selected at will. 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 season with salt.

Prepare scrambled eggs with sour cream and salt. Shake and pour onion-mushroom mass. Reduce the heat to a minimum and close the pan.

After 2 - 3 minutes, make holes in large lengths where the sour cream-egg mixture is still liquid. Sprinkle with pepper and chopped herbs. Insist 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.

Useful properties of milk mushrooms (video)

Place the fruits in water to soak off excess salt, then:

1. Strain and squeeze the mushrooms. Cut into strips or strips, but not small.
2. Grate the carrots, chop the onion with a knife and fry.
3. Transfer the main product to the pan with the sautéed vegetables.
4. After 6-8 minutes, add sour cream and leave to simmer for another 3 minutes.

A delicious dish is ready. You can add tomatoes to the recipe.

1. Boil salted mushrooms, cool and cut into slices. Then fry (the butter is chosen to taste: vegetable or butter).
2. Cut the garlic into thin slices.
3. Peel the tomatoes, cut into circles. They go very well with mushrooms.
4. Pour the garlic-mushroom mass into a preheated pan and break the egg.
5. Top layer with tomatoes and parsley, salt and leave on fire until tender.

Thus, the result is scrambled eggs with mushrooms, which has an unforgettable taste.

Gourmets try to prepare as many milk mushrooms as possible in the summer, since the dishes from them are easy to prepare. Regardless of, fresh fruits or salted, they quickly fry and do not lose their elasticity. Thanks to a variety of recipes, they are able to diversify the table and surprise guests.

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