How to cook and fry white milk mushrooms. How to pickle white milk mushrooms so that they are crispy and aromatic: recipes

In general, in order for the mushrooms to be salted, they need to be allowed to stand for a month or a month and a half. But if you have already opened a jar of mushrooms and they are bitter, then you can try to slightly correct the taste. To do this, remove the mushrooms from the jar and rinse with cold water. Let it drain and place in a deep plate, add chopped onion, vinegar and sunflower oil. Mix everything and serve like a mushroom salad. Onions, vinegar and sunflower oil will remove the bitterness.

Almost all mushrooms that are used for pickling require soaking, and not nominally, but thoroughly: the water must be drained several times. This is done for several important reasons; I think it makes no sense to list them all; housewives already know this. But I will still voice one reason: soaking reduces bitterness. Yes, yes, insufficiently soaked mushrooms will most likely taste bitter. It's not dangerous, but it's not very tasty.

Lamellar mushrooms are usually salted. These are milk mushrooms, saffron milk caps, pigtails, white mushrooms, and volushki. All mushrooms, except saffron milk caps, must be soaked before salting, and milk mushrooms for 2-3 days, changing the water to remove the bitterness. Volnushki and whitefish can be soaked for less than a day. You can boil the mushrooms before salting, but then the forest smell and taste of the mushrooms are lost. Soaking salted mushrooms to reduce bitterness is no longer useful. They are best used for preparing fillings for dumplings, pies, and pies. To do this, fry the mushrooms in oil with onions and mix with mashed potatoes. You can add mushrooms to cabbage soup made from sauerkraut, or to solyanka with cabbage and potatoes.

Since you did not indicate which mushrooms are bitter, I dare to assume that these are salted milk mushrooms. Salted milk mushrooms can taste bitter for only one reason: if they are not soaked enough before salting.

Before salting, you must soak the milk mushrooms for several days, changing the water periodically so that the mushrooms do not ferment.

If the milk mushrooms are poorly soaked, then you won’t be able to completely remove the bitterness, but you can mask it a little.

Wash the milk mushrooms and add onion, sunflower oil and vinegar to them, this will slightly hide the bitterness.

Salted mushrooms can taste bitter for only one reason. Before salting, they were not soaked long enough, or the water was not changed frequently. If this happens, then unfortunately the ready-made salted mushrooms will be bitter. It's not very tasty and not everyone likes it. Before serving, you can season it with lemon juice or apple cider vinegar in addition to onions and sunflower oil. This will add a pleasant sourness and neutralize the bitter note. Before adding the onions to the mushrooms, marinate them for about twenty minutes, sprinkle with sugar and lemon juice.

To prevent salted mushrooms from becoming bitter, they must be thoroughly cleaned and pre-soaked in cold water for at least a day, and the water must be changed periodically. During cooking, the water after boiling should also be drained, and then cook the mushrooms until tender. Perhaps the salted mushrooms are bitter due to improper preservation (at high temperatures, high humidity, exposure to sunlight, etc.)

Why are salted milk mushrooms bitter?

When preparing milk mushrooms for future use, in particular salting them, most housewives cannot even imagine that the delicacy prepared for future use will not be exactly as expected!

It often happens that salted milk mushrooms are bitter, which significantly spoils the taste of the salted product and the dishes in which such mushrooms are used. Why is this happening? Let's look at the reasons why salted milk mushrooms may taste bitter.

First of all, it must be said that milk mushrooms are considered almost the most bitter mushrooms. That is why, before salting or any other processing, milk mushrooms need to be well and thoroughly cleaned, and then soaked in fresh water. Soaking should take at least three days, and the water should be replaced twice a day.

At the same time, all the bitterness from the mushrooms will not go away. During the cooking period (and before salting the mushrooms, they must be boiled), you will need to drain the water twice after boiling, and only then cook the mushrooms until fully cooked. And that is not all! It is not recommended to eat salted milk mushrooms for the first month after salting; during this period they will definitely taste bitter!

Based on everything, we can identify several reasons why salted milk mushrooms not only can, but will definitely taste bitter:

The milk mushrooms are not properly cleaned. If particles of foliage or even soil remain on the mushrooms after cleaning, this will give the product bitterness.
The milk mushrooms are not soaked enough, and therefore most of the bitterness has not left them.
The technology for salting milk mushrooms has been violated. They were cooked incorrectly or the necessary spices were not added to them, because many additional ingredients or additives significantly change the taste of any mushrooms.
The salted milk mushrooms were not stored correctly. After processing, the containers with mushrooms were left in the sun, or perhaps the storage temperature and humidity were too high.
The jar of mushrooms was not yet “cooked” enough after salting, and the restless owners, without waiting for the required period, opened it too early.
Well, the last reason for the bitterness of salted milk mushrooms may be their wrong place of growth. It often happens that city residents collect mushrooms where they should never be collected, these could be areas under the highway or places where chemicals are dumped, etc. Such milk mushrooms should not be eaten at all!

If milk mushrooms are bitter for natural reasons, and not because they are gone, you can fry them and add spices, some of the bitterness can be drowned out.

There is absolutely no need to boil milk mushrooms for pickling.
It is quite good to salt them cold.
And so that they do not become bitter, they were really soaked at all times -
Soak for three days, changing the water twice. -morning and evening, while changing the water I add a pinch of salt, then they will not taste bitter, then salt them cold
if you want to taste them quickly, then after soaking you can boil them, that is, pickle them hot
then they are salted for 3-4 days with dill, garlic, horseradish and black currant leaves
______________________________________________________
You can boil for at least 15 minutes and refill with new brine. Leave in it for at least a day.

Secrets of salting milk mushrooms
- You cannot salt or pickle very old mushrooms that have “rust” stains.
- You cannot salt wormy mushrooms or mushrooms with insects.
- Do not salt mushrooms without soaking them, they will be very bitter, even if you boil them 2-3 times. Be sure to soak the milk mushrooms, changing the water to clean water every 3-4 hours. Many people recommend doing this for 2-3 days. But if it’s hot, the water with mushrooms quickly deteriorates and begins to smell and foam. - Therefore, it is better to soak the mushrooms from a day to a day and a half, that is, 1 night and 2 days. To make the mushrooms lose their bitterness faster, you can soak them every 2 hours. Soaked milk mushrooms will lose their bitterness, and you will get an excellent snack.
— It is better to salt milk mushrooms in an enamel bowl that does not have rust or cracks, in a ceramic barrel, a wooden barrel or in a glass container.
— After you take a portion of mushrooms out of the dish, rinse them and wash the rag and pressure each time.
- Milk mushrooms can be salted and pickled, rolled into jars for the winter.

Salted milk mushrooms according to the classic recipe

Ingredients:
Milk mushrooms – 5 kg,
Cherry leaves – 10 pcs.,
Horseradish leaves – 2 pcs.,
Currant leaves – 10 pcs.,
Dry dill caps (umbrellas) – 2-3 pcs.,
Coarse salt – 150 g.

How to salt milk mushrooms:

Soak the mushrooms, changing the water to clean water, until the mushrooms no longer taste bitter. Place cherry, currant leaves and part of the dill on the bottom of the dish. Place mushrooms in one row, caps down. After the first round, salt the mushrooms, calculating so that for 1 kg. mushrooms you need 30 g of salt (1 tablespoon without top). Then continue adding mushrooms with salt, adding a little dry dill.
Cover the last layer with horseradish leaves and cover with a clean cloth on top. Place a plate of a suitable size and a little pressure, for example, you can wash (boil) a stone and place it on the plate. The dishes with mushrooms should be placed in a cold place (basement, cellar or refrigerator). The mushrooms will be ready to eat in 40 days.

Salted milk mushrooms are considered the best snack, but now not everyone has a basement or cellar. Therefore, many began to pickle milk mushrooms. Those who have already tried this know that pickled milk mushrooms are no less tasty than salted ones. Pickled milk mushrooms have their advantages: they are easier to store, easier to roll, and they need to be boiled, which eliminates the risk of poisoning.

Ingredients:
Milk mushrooms – 4 kg,
Water – 2 liters,
Salt – 3 tbsp. spoons without top,
Peppercorns – 8-10 pcs.,
Cloves – 5 pcs.,
Dry dill - 2 umbrellas (can be replaced with dry seeds, no more than 1/2 teaspoon),
Vinegar 9% – 120 ml.

How to pickle milk mushrooms:
Be sure to soak the milk mushrooms for a day, changing the water. Pour enough water into a large saucepan. Cook the mushrooms for 12-15 minutes. Then rinse them in a colander under running water. Prepare a marinade from all ingredients except vinegar and add mushrooms to it. Cook for 10 minutes, then pour in the vinegar, cook for another 5 minutes and roll into sterilized, clean jars.

White milk mushrooms, which grow throughout Russia, are considered a special delicacy among mushroom pickers. Despite the fact that the fruiting bodies require preliminary primary processing and soaking, amazingly tasty snacks are prepared from them. When properly prepared, white milk mushrooms become a real delicacy, and also very healthy. These mushrooms contain more protein than chicken meat; they contain many useful substances and vitamins that can even dissolve kidney stones.

How to properly cook white milk mushrooms at home so that the dish turns out tasty, aromatic and crispy? For gourmets, salted and pickled milk mushrooms are considered especially valuable. In addition, such fruiting bodies are better preserved, which gives housewives a reason to prepare just such preservation. Therefore, you can learn how to cook white milk mushrooms for the winter from the recipes below with step-by-step descriptions.

However, it is worth saying that any preservation requires scrupulous initial preparation of the main product. How to properly prepare porcini mushrooms for pickling and pickling? The procedure consists of several stages:

Mushrooms cleanse forest debris by removing remnants of grass and leaves from their caps;
Sorted by size, removing overgrown and wormy specimens;
Remove the film from them by scrubbing them with a toothbrush or the hard side of a kitchen sponge;
Wash in plenty of water and pour in for soaking;
Soak for no more than 2 days, draining the water 3-4 times a day and adding new water, which will prevent the mushrooms from souring.

We offer several interesting recipes on how to properly prepare white milk mushrooms for the winter to diversify your daily menu.

Recipe for preparing a hot pickled white milk mushroom appetizer

The recipe for preparing white milk mushrooms by hot marinating is a good appetizer option for any feast.

Milk mushrooms (soaked) – 3 kg;
Salt - to taste;
Sugar – 2 tbsp. l.;
Water – 1 l;
Vinegar – 100 ml;
Bay leaf – 5 pcs.;
Black pepper and allspice peas – 5 pcs.;
Cloves – 4 buds.

Knowing how to cook white milk mushrooms at home, you can please not only your household, but also the friends invited to the holiday.

Place the soaked milk mushrooms in boiling water and boil for 20 minutes over medium heat, stirring all the time and skimming the foam from the surface.

We put it in a colander, let it drain, and while the mushrooms are draining, prepare the marinade. In a liter of water, combine all the spices, except vinegar, and let it boil.

Add the mushrooms, boil for 10 minutes and pour in the vinegar in a thin stream so that a lot of foam does not form.

We continue to cook for 15 minutes over low heat, and then distribute the workpiece into sterilized jars. Close with tight lids, cover with a blanket and, after completely cooling, take it to the basement.

We invite you to watch a video recipe for preparing white milk mushrooms using the pickling method:

Cooking white milk mushrooms by marinating with cloves

Cooking white milk mushrooms by pickling is a common preservation method.

Most housewives use it as a proven method in order to please the taste preferences of many people.

Milk mushrooms (soaked) – 2 kg;
Salt – 1 tbsp. l.;
Sugar – 2 tbsp. l.;
Vinegar – 70 ml;
Water – 1 l;
Allspice – 8 peas;
Cloves – 10 buds;
Bay leaf – 5 pcs.;
Garlic – 6 cloves.

A recipe with a step-by-step description will show you how to cook white milk mushrooms.

Boil the soaked milk mushrooms in salted water for 15 minutes.
Drain the water, place the mushrooms in a clean enamel pan and add 1 liter of water.
Let it boil and add all the spices and herbs, including vinegar.
Boil for 25 minutes in the marinade over low heat and pour into sterilized jars.
Cover with nylon lids, leave in the kitchen, and after cooling, take out to a cool room. After 7-10 days, the mushrooms will be ready to eat.

Cooking white milk mushrooms at home with the addition of garlic

Cooking white milk mushrooms at home with the addition of garlic is an excellent way of pickling that your loved ones will enjoy. In this recipe, you can safely experiment by replacing ingredients and without fear of ruining the taste of the mushrooms.

Mushrooms (soaked) – 2 kg;
Sugar – 1.5 tbsp. l.;
Salt – 1 tbsp. l.;
Water – 2 l;
Cherry and currant leaves 10 pcs.;
Bay leaf – 5 pcs.;
Garlic cloves – 10 pcs.;
Cloves – 4 pcs.;
Black peppercorns – 10 pcs.;
Vinegar – 50 ml.

How to deliciously cook white milk mushrooms marinated with garlic so that the dish becomes a highlight at a festive feast?

Boil pre-soaked milk mushrooms in salted water for 20 minutes.
Place on a sieve, let cool, and if the mushrooms are large, cut into pieces.
Place in jars and start preparing the marinade.
Combine all the spices and herbs in water (cut the garlic into slices) and boil for 15 minutes.
Strain the marinade through a colander and let it boil again in the pan.
Fill the jars with mushrooms with boiling marinade to the top, roll up the lids and cover with a blanket.
After cooling, take it to the basement or put it in a dark pantry.

How to cook pickled white milk mushrooms with cinnamon at home

A recipe for making pickled white milk mushrooms with cinnamon for the winter can become a “lifesaver” for every housewife when guests come. The taste and aroma of the snack will not leave anyone indifferent.

Milk mushrooms (soaked) – 3 kg;
Bay leaf – 4 pcs.;
Water – 2 l;
Allspice – 5 pcs.;
Salt – 2 tbsp. l. without top;
Sugar – 1.5 tbsp. l.;
Cinnamon – 1 stick;
Vinegar essence – 3 tsp.

Step-by-step instructions will show you how to properly cook white milk mushrooms.

The soaked mushrooms are placed in boiling water and cooked for 20 minutes.
Remove with a slotted spoon and place on a wire rack to drain.
All spices are combined in water, except for vinegar essence and cinnamon, and the marinade is boiled for 10 minutes.
Add a broken cinnamon stick and boil for another 15 minutes.
The mushrooms are distributed into sterilized jars, and the marinade is filtered, after which vinegar essence is poured into it.
It is mixed and poured into jars with mushrooms, rolled up and insulated.
After the mushrooms have cooled, the jars are taken to a cool basement or left in the refrigerator.

How to cook white milk mushrooms with horseradish: a recipe for pickling for the winter

The recipe for preparing salted white milk mushrooms for the winter is an excellent treat for loved ones and guests. Salted milk mushrooms with boiled potatoes are an indescribable pleasure that can please everyone.

Milk mushrooms (soaked) – 5 kg;
Salt – 250 g;
Horseradish root – 3 tbsp. l. grated on a coarse grater;
Garlic – 10 cloves;
Bay leaf – 7 pcs.;
Currant leaves – 20 pcs.;
Dill umbrellas – 5 pcs.

A step-by-step recipe will show you how to prepare porcini mushrooms for the winter yourself.

Place the soaked milk mushrooms in an enamel pan, on the bottom of which you first place clean currant leaves.
Sprinkle a layer of salt on the mushrooms, add dill umbrellas, chopped horseradish root, chopped garlic and bay leaf.
Each layer of mushrooms should be sprinkled with salt and all the spices.
Cover the top layer with currant leaves, cover with a lid smaller in diameter than the pan itself, and place a weight on top.
Take to a cool room and leave for 5 days.
After the mushrooms release their juice, they are placed in sterile jars and filled with the released juice.
Cover with tight nylon lids and leave for 30 days, after which the mushrooms are ready to eat.

How to properly cook white milk mushrooms by pickling mushrooms with mustard

To properly prepare white milk mushrooms by pickling them with mustard, use the proposed recipe and see for yourself that it has no equal.

Soaked milk mushrooms – 3 kg;
Salt – 3 tbsp. l.;
Mustard seeds – 1 tbsp. l.;
Water – 1 l;
Horseradish leaves;
Sweet peas – 10 pcs.;
Garlic – 7 cloves.

Place the soaked milk mushrooms in boiling water (1 liter), add salt, horseradish leaves, pepper, mustard seeds and boil for 10 minutes.
Place in sterilized jars, sprinkle with sliced garlic.
Pour in the strained brine, close with nylon lids, and let cool.
Place in a cold room and check after 15 days - the mushrooms should be ready for tasting.

Recipe for preparing salted white milk mushrooms for the winter without cooking

The recipe for preparing white milk mushrooms without cooking is quite simple. It is perfect for a holiday feast as a cold appetizer.

Soaked milk mushrooms – 5 kg;
Salt – 200 g;
Dill umbrellas – 5 pcs.;
Cloves – 7 pcs.;
Horseradish leaves – 3 pcs.;
Cherry and oak leaves - 10 pcs.

How to deliciously cook white milk mushrooms without boiling in order to surprise and delight your family with a delicious dish?

After preliminary soaking, the milk mushrooms are washed well in plenty of water and placed on a wire rack to drain.
The bottom of the enamel container is lined with cherry and oak leaves, along with 2 dill umbrellas.
Spread the milk mushrooms in a thin layer, caps down, and sprinkle with salt.
Each layer of mushrooms is sprinkled with a preservative, as well as cloves and dill.
Place clean horseradish leaves on the topmost layer, cover with a clean piece of gauze and cover with a plate.
They put pressure on top and put the workpiece in the basement for 30-35 days, until the mushrooms are completely salted.
Then they are placed in jars, filled with brine, covered with lids and taken back to the basement.

How to deliciously cook white milk mushrooms with hot pepper

A recipe showing how to cook white milk mushrooms with hot pepper will appeal to lovers of spicy dishes.

Soaked milk mushrooms – 5 kg;
Salt – 300 g;
Black peppercorns – 20 pcs.;
Hot pepper – ½ pod;
Dill umbrellas – 7 pcs.;
Garlic – 10 cloves;
Black currant leaves – 20 pcs.

Even a novice cook can master the method of preparing white milk mushrooms if he follows the step-by-step description.

Rinse the soaked milk mushrooms well and place on a wire rack to drain off excess liquid.
Place currant leaves on the bottom of an enamel pan and lay out a layer of milk mushrooms, caps down.
Sprinkle each layer of mushrooms evenly with salt, chopped garlic, finely diced hot pepper, dill and black peppercorns.
Sprinkle the top layer of mushrooms with salt, cover with dill umbrellas and currant leaves.
Cover with a lid, cover with gauze and press down on top with a weight.
The weight will crush the mushrooms, which will release juice after a few hours.
After 2 days, take the container with mushrooms to the basement and leave for 10 days.
After this, place the salted mushrooms in sterilized jars, sealing them with your hands, and fill with brine.
Cover with a plastic lid and return to a cool place.

How to cook fried white milk mushrooms with onions for the winter

The quick preparation of white milk mushrooms by frying should not be underestimated. This dish has an amazing taste and exquisite aroma. Preparing fried milk mushrooms for the winter is a completely simple process.

Soaked milk mushrooms – 2 kg;
Vegetable oil – 2 tbsp;
Ground black pepper – 1 tsp;
Salt - to taste;
Onion – 500 g;
Bay leaf – 4 pcs.

A step-by-step description of the process will show you how to properly prepare fried white milk mushrooms for the winter.

Boil the soaked milk mushrooms in salted water for 20 minutes to remove the last bitterness from the pulp.
Place in a colander, let drain and cool.
Cut into small pieces and place in vegetable oil heated in a frying pan.
Fry for 20 minutes, stirring constantly to prevent burning.
In a separate frying pan, fry the onion, cut into half rings, until golden brown and combine it with the mushrooms.
Stir, salt, season with pepper and add bay leaf.
Cover with a lid and simmer over low heat for 15 minutes.
Place the fried milk mushrooms in sterile 0.5 liter jars.
Pour 2 tbsp on top. l. calcined vegetable oil and close with tight nylon lids.
Once the jars have cooled, you can leave them in the pantry.

It is worth noting that white milk mushrooms have a special taste after frying and retain their elasticity. In addition, the mushrooms turn out crispy, with a subtle forest aroma. Fried milk mushrooms will be especially ideal in combination with boiled potatoes and sour cream sauce.

How to cook caviar from white milk mushrooms with garlic

You can also include caviar in recipes for preparing white milk mushrooms for the winter. You will surprise your household and invited friends with this snack. Caviar can be served as an independent dish, or added to pizzas and pies.

Soaked milk mushrooms – 3 kg;
Vegetable oil – 2 tbsp.;
Onion – 5 heads;
Garlic – 10 cloves;
Salt and ground black pepper - to taste;
Tomato paste – 2 tbsp. l.

You can learn how to deliciously cook caviar from white milk mushrooms from the step-by-step description of the recipe.

Boil the soaked milk mushrooms for 20 minutes in salted water with the addition of 1 tsp. citric acid, while constantly skimming the foam from the surface.
Place in a colander and leave to drain.
Grind the mushrooms using a blender or meat grinder until smooth.
Pour half the oil into a deep, thick-walled saucepan and add the chopped mushrooms.
Simmer over low heat for 30 minutes, stirring constantly to prevent the mass from burning.
In a separate frying pan, heat the second part of the oil and add the diced onion and garlic.
Fry until golden and add to the milk mushrooms.
Season with salt, pepper, add tomato paste and mix thoroughly.
Continue to simmer over low heat for another 20 minutes and immediately place in sterilized dry jars.
Close with tight lids, let cool and put in the refrigerator.

How to cook fresh white milk mushrooms with vegetables

In this version, you should not boil the soaked milk mushrooms. How to cook fresh white milk mushrooms with vegetables to make an appetizing and healthy dish?

Soaked milk mushrooms – 2 kg;
Vegetable oil – 1 tbsp.;
Vinegar 9% – 100 ml;
Salt and ground black pepper - to taste;
Onions – 700 g;
Carrots – 500 g;
Garlic – 10 cloves;
Parsley and dill;
Sweet paprika – 1 tsp.

We suggest using the recipe for preparing white milk mushrooms with step-by-step photos.

Rinse the soaked mushrooms in plenty of water, squeeze a little with your hands and place on a wire rack to drain.

Pass the mushrooms through a meat grinder, place in a deep frying pan and fry in oil for 30 minutes.

Peel the onion, garlic and carrots, chop, fry in oil until soft and grind through a meat grinder. Add to the mushrooms, add chopped parsley and dill, sweet paprika, mix. Simmer for 20 minutes, stirring constantly to avoid burning.

Add vinegar to the caviar, mix well, continue to simmer for 10 minutes, and then immediately put into sterilized jars. Cover with metal lids and place in a saucepan with hot water, on the bottom of which place a small kitchen towel so that the jars do not burst. Sterilize for 30 minutes on low fire, roll up, turn over, wrap in a blanket and leave in this position to cool. Take to a cool, dark room and store for no more than 6 months.

Quick preparation of white milk mushroom salad after salting

You can use salted white milk mushrooms to quickly prepare a salad for the arrival of guests, surprising them with an exquisite mushroom dish.

After salting the white milk mushrooms, preparing the salad will not take much time, but the end result will be amazingly tasty.

Salted milk mushrooms – 500 g;
Crab sticks – 100 g;
Fresh cucumbers – 1 pc.;
Boiled eggs – 6 pcs.;
Canned corn – 300 g;
Parsley and dill - to taste;
Mayonnaise.

How can you prepare a delicious salad from white milk mushrooms, the recipe for which your guests will definitely ask you for? Use the step-by-step description provided and make sure you didn’t make this snack in vain.

Soak the salted milk mushrooms for 1.5-2 hours in cold water to remove the salt.
Cut them into small slices and place in a large bowl.
Peel the eggs and cut into cubes, peel the cucumbers and cut into slices, add everything to the mushrooms.
Cut crab sticks into cubes, chop pure parsley and dill, add to mushrooms.
Drain the juice from the corn and add to the mushrooms, season with mayonnaise.
Mix everything thoroughly, place in a salad bowl and serve to the delight of your guests.

Interestingly, in the old days, milk mushrooms were considered the “king of mushrooms” in Russia and inedible in Europe. The Europeans simply did not know the correct processing technology, so their mushrooms always remained bitter.

Fried milk mushrooms with potatoes is a traditional dish of Russian cuisine, for the preparation of which both fresh and salted or pickled mushrooms are suitable. We will look at a classic recipe that uses only the most affordable products.

Ingredients:

potatoes – 3-4 pieces (medium);
milk mushrooms (fresh, salted or pickled) – 500 grams;
onions – 1-2 pieces;
vegetable oil – 100-150 ml;
salt – 1 tablespoon;
dill – 1 bunch (optional);
spices and seasonings - to taste.

Attention! Milk mushrooms are considered conditionally edible mushrooms, which means that before starting cooking they should be properly prepared for frying - soak fresh mushrooms for 2 days, changing the water every 6 hours, otherwise bitterness will remain.

Recipe for fried milk mushrooms with potatoes

1. Pour the pre-soaked fresh mushrooms again with salted water (1 tablespoon of salt per liter). Leave for 30 minutes. Then cut into medium pieces, removing spoiled and black parts.

Properly made salted milk mushrooms can be fried without prior preparation.

2. Place the crushed milk mushrooms in a saucepan, add water, and cook. After boiling, simmer for 10 minutes over medium heat, skimming off the foam.

3. Place the cooked mushrooms in a colander to remove excess liquid.

4. Peel the onions and potatoes. Cut the potatoes into cubes, thin circles or slices. Onion - in half rings.

5. Heat a frying pan with vegetable oil. Fry the milk mushrooms until golden brown (about 10 minutes), stirring occasionally.

6. Add onions and potatoes. Fry until the potatoes appear golden brown (15-20 minutes).

7. Reduce the heat on the stove to a minimum, add salt, sprinkle with dill, and add other seasonings and spices.

8. Stir, cover with a lid, bring to readiness.

9. Serve the finished fried milk mushrooms with potatoes hot as a main dish or side dish.

Despite the fact that milk mushrooms are the most famous mushrooms in the post-Soviet space, and rightfully occupy a leading position among their relatives, not every housewife can boast of great knowledge of preparing these same mushrooms.

So not every housewife can answer the question, “How long should milk mushrooms be cooked?” But it’s not all that difficult! but let's take it in order.

What do you need to know about this mushroom?

Milk mushroom is a mushroom of the Russula family. It deserves its name because it grows not in splendid isolation, but as a whole family. Distributed mainly in the countries of the former CIS. Most often it can be found in Northern Russia, Belarus, the Urals, Western Siberia and Kazakhstan. Milk mushrooms appear after rains between the end of August and September. They grow in birch groves or mixed forests with a large number of birch trees. Milk mushrooms are not that easy to find; they are usually hidden under fallen leaves or under forest flooring. By their nature, milk mushrooms are very dense and quite weighty. This makes them especially stand out against the background of their own kind: saffron milk caps, volnushki and others. In our country, this mushroom is an integral part of the diet, while in the West it is considered inedible.

Milk mushrooms are high-calorie mushrooms. It even surpasses meat in terms of calories. These mushrooms contain as much as 32% protein. Breast milk is very useful for the human body. Extracts from it are used for urolithiasis and cholelithiasis. Used for renal failure. Very useful for people suffering from diabetes. These mushrooms even help in treating the stomach and lungs. Milk mushrooms are very well digestible and help the digestive tract function better.

How long does it take to cook milk mushrooms?

Well, now, anyway, let’s return to the main question: How long does it take to cook milk mushrooms so that they do not lose their beneficial properties and are suitable for consumption?

Before you start cooking, be sure to soak the mushrooms in cold water. Pour the mushrooms into a bowl, preferably stainless steel or aluminum, rinse them thoroughly, fill them with cold water and leave for 2 hours. If you wish, you can soak the mushrooms in salted water. After the mushrooms have stood, drain the water and pour them into the sink. We remove the thin film from the cap with a knife; it is on it that, most often, particles of earth remain. We cut large milk mushrooms into several parts and place the cut mushroom under running water to wash off all the dirt along the stem. We wash the inside of the cap. Pour the peeled mushrooms into a basin and fill it with water again, but for 4 hours. Don't forget to change the water periodically.

In the pulp of the milk mushroom there are milk vessels. If they are damaged, they begin to release juice. This liquid is tart and very bitter in taste. In this case, the soaking process helps rid the milk mushroom of this unpleasant bitterness. After soaking, we proceed to the next stage - cooking. But you only need to cook the mushrooms for 15-20 minutes, stirring them and periodically skimming the resulting foam from the surface. After 15 minutes, remove the pan from the heat and drain the water. That's it, the milk mushrooms have successfully completed the heat treatment process.

Of course, no one eats boiled milk mushrooms, because there are so many dishes that can be prepared with this wonderful ingredient. Please your family with delicious and, most importantly, healthy food. Experiment! After all, you can simply fry mushrooms with onions and sour cream, or you can create some kind of culinary masterpiece. Here our main weapon is imagination and a good mood. And with such a weapon, any gray, weekday day can be turned into a holiday! Create! Give pleasure to yourself and those around you! Bon appetit!

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