How to fry milk mushrooms: how much to cook for frying white, fresh, cook black raw, recipes, videos, photos

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.

How to hot salt dry milk mushrooms

Before using, you should sort out the mushrooms. If there are small dots on the stalk, these are worms. It is important to carefully examine the hat. Discard wormy fruiting bodies. Remove rotten, old and poisonous. Separate the mushrooms at once, which can be fried fresh.

How to prepare mushrooms for salting:

Clear debris. Remove twigs, moss and leaves.
Read also: Tips for beginners on growing and breeding quail at home
Blow out the hat from the inside, so the debris will be removed so quickly.
Use a sharp knife to cut out dark and softened areas, as well as parts damaged by birds.
Remove the stalk. Remove the spine of the leg or cut it off completely.
Rinse the milk mushrooms under the tap or in turn in a bucket. Do not leave for a long time, rinse quickly and remove. Otherwise, they will be tasteless and watery. It is convenient to clean the dirt between the plates with a soft toothbrush.
Sort small from large at the same time. Cut large caps into several parts, so more mushrooms will fit into the jar and it will be convenient to get them out.

White milk mushrooms are placed in water for a day, black ones - up to 3 days, other types - up to 1.5 (days).

Attention! Usually soaking is used for cold salting.

For salting dry mushrooms in a hot way for the winter, boiling is often used.

Advice:

Do not throw away the stalk, but put it in a separate bowl. It can be used to make condiments.
Heat treatment of the mushrooms is not carried out. It is essential for fruits that taste bitter. In addition, cooking reduces the nutritional value of the product.
If you cannot salt during the first day, you do not need to wash or cut. Transfer to an open dish or wide basket. Store in a cool place until ready.
Overripe and very old mushrooms acquire a musty smell. Not suitable for salting.
Salting is best done in a clean, dry container. Ideal in an oak barrel.

Features of cooking black milk mushrooms

Long known forest product, which belongs to the 4th group of 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.

Hot salting dry milk mushrooms according to the classic recipe

For cooking, you should prepare the following components:

12 peppercorns;
3 g lemons;
a pinch of cinnamon;
800 ml of water;
6 pcs. lavrushka;
cloves to taste;
star anise - 3 pcs.;
14 g of salt.

Add all ingredients to boiling water. Boil for half an hour over low heat. Then refrigerate and add ⅓ tbsp. 9% vinegar. For a kilogram of boiled dry mushrooms, 300 ml of brine is enough.

The shelf life is reduced when salting according to the classic recipe

Fruit bodies are not sharp.

Subtleties of the process

Among fans of the mushroom menu, the debate continues about whether the whole mushroom is suitable for frying or whether it is better to use its individual parts. The fact is that the cap of a white, gray or black mushroom is much softer in structure than a rather rough stem of a mushroom. Therefore, many housewives prefer to fry the hats, sending the legs for salting or marinade.

But this is partly true only for freshly picked mushrooms. When answering the question whether it is possible to fry salted milk mushrooms or a pickled product (for example, canned mushrooms), the problem is removed by itself - absolutely everything that is in the jar is used.

Important. The nutritional and energy value of mushrooms in general and of various types of mushrooms in particular is very high. They not only successfully replace meat, but also significantly surpass it in most parameters. This property becomes especially relevant, for example, during the period of fasting. True, mushrooms are much more difficult for the human body to assimilate.

Thus, the question of whether it is possible to fry milk mushrooms should definitely be answered in the affirmative. No wonder there are several fairly simple recipes at once that allow you to get an amazingly tasty dish with a unique character, incomparable aroma and appetizing appearance.

Hot salting of dry milk mushrooms in jars

You will need 5 kg of mushrooms, 250 g of salt, a few cloves of garlic, onions, horseradish, tarragon.

How to hot salt dry milk mushrooms into jars:

Boil the fruits, pour into a colander, leave to drain.
Arrange spices in jars. Prepare salt water - 70 g of salt for 1 liter.
Pour with brine.
Put sticks inside the jars, which are in close contact with the walls, so the mushrooms will not rise.

The amount of salt may vary, depending on where the workpieces will be stored

After a week, the delicacy is ready to eat.

Useful and harmful properties

Nutritional value of the mushroom per 100 g:

Calories	19 kcal
Protein	1.8 g
Fats	Up to 1 g
Carbohydrates	1.1 g

Dry milk mushrooms have a number of useful properties:

remove kidney stones;
are a diuretic product;
help in the fight against tuberculosis;
support the immune system;
activate memory, help to memorize information better;
improve the functioning of the gastrointestinal tract;
calm the nervous system (sedative effect);
maintain insulin levels in the blood;
cleanse blood vessels;
tone up the body;
Are low in calories and high in nutrients
remove warts;
improve the quality of hair and skin.

Mushrooms cannot be eaten raw

Contraindications:

children under 7 years old;
liver and stomach diseases;
individual intolerance.

These mushrooms cannot be eaten raw: this will cause severe poisoning. Before use, the product must be carefully processed.

How to salt dry milk mushrooms hot with currant leaves

Currant leaves will provide an amazing taste. For salting, you will need 2.5 kg of fruit bodies, 125 g of salt, 10 g of allspice, 5 pcs. laurel leaves, 1 medium head of garlic and 4 currant leaves.

Throw the soaked fruit bodies into boiling water. Put currant leaves and peppercorns. After 13 minutes, pour into a sieve, which is placed in a saucepan. The pickle comes in handy. Transfer the mushrooms to another container, add the rest of the spices. Fill with the remaining brine.

Insist during the day. Then you can put it in the refrigerator

How to soak milk mushrooms before boiling and frying them for the winter?

How to cook milk mushrooms correctly before further processing? The first step is to remove various debris from the surface of the mushrooms, which is not at all so easy to clean.A toothbrush or kitchen sponge will help ease this process and remove small grass and leaf debris from the caps, as well as light dirt. Then you need to rinse the product with plenty of water.

What should be done next, how to cook milk mushrooms for the winter? Usually, fruiting bodies are first soaked, and it must be said that this process will depend on their type. Those that contain less bitterness (white and dry milk mushrooms) are soaked from several hours to 2 days. If these are black milk mushrooms, then their soaking is longer - up to 5 days. At the same time, you need to change the water in the mushrooms 2-3 times a day so that the bitterness goes away and they do not sour.

It should be noted that the most common milk mushrooms are white and black. These mushrooms are great for home canning - pickling and pickling. The main stage in preparing mushrooms for these processes is boiling.

Salting dry mushrooms hot with garlic

This method is relatively quick to cook. For 2 kg of fruit bodies you will need:

40 g garlic;
a mixture of peppers - 10 g;
lavrushka leaves - 5 pcs.;
40 g of salt.

Recipe:

Boil fruit bodies for a quarter of an hour, cool them in the same water.
Peel the garlic, you can take 2 times more if you want a spicy dish.
Put all the spices on the bottom.
Scald with a little boiling water.
Then fill the container with fruit bodies, sprinkle with salt, so transfer all the ingredients.
Cover with a dish and place the load.

Serve with butter and onions

Video - hot salting of dry milk mushrooms with garlic:

Advice! If your own juice is not enough, you can add some salted liquid.

A Few Tips

So that salting dry milk mushrooms for the winter does not turn out to be an unsuccessful experiment, you need to choose the right dishes. You can use a wooden, glass and stainless steel container, which must first be thoroughly washed. Coarse rock salt is used for salting. When sending milk mushrooms for salting, it is advisable to lay them with their caps down. At the same time, the shape of the mushroom is preserved.

If the salting of dry mushrooms is a little unsuccessful and the mushrooms are salted, they are soaked in milk, while the delicate structure of the mushroom is preserved. Take the required amount of mushrooms and place them in milk for two to three hours. If this turned out to be not enough, the procedure can be repeated by taking fresh milk. You should not be alarmed by the violet or green tint, which at the same time can acquire a lump, this is due to a chemical reaction. The mushrooms soaked in milk are washed with running water. When soaked in water, the mushroom can lose its consistency, in addition, this negatively affects their taste.

Salting dry mushrooms is a great way to preserve mushrooms for the winter. Milk mushrooms, salted in any way, can be added to soups, salads. Or you can serve it as a snack by adding onions and sunflower oil.

How to salt dry milk mushrooms hot without soaking

You can start right after cleansing. If salting is carried out without soaking, it is necessary to cook longer and pour out the water, do not reuse it. Add more salt to release the bitterness.

Attention! It is worth noting that mushrooms are not entirely safe for humans without 3 days of soaking.

Salting recipe:

Rinse each hat under running water.
Boil.
Remove from the pan with a slotted spoon and cool. Pour the water out.
At the bottom of the container, spread dill inflorescences, garlic, salt, cabbage leaves.
Lay the hats down. You can fill it with salted brine. Cover with cabbage leaves.

Leave in a place with a temperature below 10 ° C for 2-5 days. Then you can sort it out into banks.

This is the most unsafe pickling recipe.

Is it possible to dry milk mushrooms?

Few people know that milk mushrooms were at one time a basic element of Russian traditional cuisine. These mushrooms were used to make snacks, salads, soups, and pies.

In the absence of refrigerators, the milk mushrooms were most often salted. This method of harvesting has many features that are important to know also for a modern housewife.

With the help of salted milk mushrooms, you can significantly diversify your daily diet.

More details:

Many housewives are interested in how to salt milk mushrooms in order to preserve texture as much as possible and not lose nutritional value. All the variety of recipes is based on two methods of preparation: cold and hot. Each of them will be able to give the meaty mushroom caps not only the desired crunchiness and flavor, but also remove the contained toxins.

Hot salting of dry milk mushrooms in cans under iron lids

For the preparation of preservation for the winter, iron lids are often used, with them the container is tightly closed.

Ingredients:

4 kg of hats;
4 liters of liquid;
12 pcs. allspice;
3.5 tbsp. l. salt;
8 bay leaves;
12 carnation inflorescences;
480 ml of 9% vinegar.

Boil mushrooms in salted water. Rinse in a colander. Pour 2 liters of water into another saucepan, add salt and other spices. Cook for ¼ hour. Add vinegar after 10 minutes. Arrange the caps in jars, pour the prepared brine, roll up under the iron lids.

Sterilize jars and lids

The best recipes with fried milk mushrooms

Traditional recipe for fried milk mushrooms

To prepare one of the simple dishes that go with 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:

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.
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.
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)

Pan-fried milk mushrooms with potatoes

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. Required:

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.

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 a different taste will also turn out.
After 10 minutes, drain the juice and pour in the oil.
Add chopped herbs and garlic to the pan, pepper and salt.
After 5 minutes, the milk mushrooms are ready.
Fry potatoes in another pan and combine with mushrooms.

Sour cream can be added before serving.

Pan-fried milk mushrooms with potatoes

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:

Place the prepared fruits in salted water and boil for about half an hour. Then strain with a colander.
Cut the cooled mushrooms into small pieces. If the specimens are not large, they can be left intact.
Heat the oil in a deep container, fry the milk mushrooms for 5 minutes.
Chop the onion and add to the pan. Leave on fire for another 5 minutes. Then add sour cream.
Add salt, 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. In winter, raw milk mushrooms are easily replaced with salted ones.

Fried milk mushrooms with sour cream

Croutons recipe

Breadcrumbs can be added during the frying process. Then the sequence of actions will be as follows:

Mix 100 g flour with pepper and salt.
Pour oil into a preheated skillet.
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:

Put the milk mushrooms, cut into even pieces, in heated oil. After 6 - 8 minutes add sour cream and salt.
Fry chopped onions in another bowl. Then combine with the mushroom mass and stir.
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.

Milk milk mushrooms with new potatoes

Fried milk mushrooms with scrambled eggs

The number of products can be 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.

How to hot pickle dry milk mushrooms with horseradish

Horseradish adds extra crunchiness. For salting you will need:

5 kg of fresh fruit;
250 g salt;
10 inflorescences of dill with seeds;
10 g peppercorns;
15 horseradish leaves.

You can supplement the recipe with cherry leaves. So dry milk mushrooms will turn out even more fragrant.

Cooking steps:

Rinse all seasonings.
Boil in water with salt.
Prepare the brine. Boil water, add salt, black peppercorns.
Put 5 leaves of horseradish, 2 inflorescences of dill on the bottom of the container. Then the milk mushrooms. Alternate until all ingredients run out. The last layer is horseradish leaves.
Pour boiling liquid over. Cover with a cotton cloth and put on a press.

After 2 days, dry milk mushrooms will settle.You can add fresh ones to them, which have been previously soaked. After 40 days, you can try.

Appearance

It doesn't matter for what purpose you buy mushrooms: for your daily diet or for pickling for the winter. If you have not previously encountered milk mushrooms, then you need to learn how to choose them. Firstly, the very name "milk mushrooms" comes from the word "overweight". This is because this mushroom rarely grows small in size, and its massive cap, as if under weight, stretches to the ground. Secondly, note that an adult dry lump has a large cap with a funnel inside. As a rule, the color of the mushroom is white, rarely there is a gray color. Use dry milk mushrooms for pickling, which are also called "white loadings". It is not difficult to detect and "identify" it: the coating is matte, on which there is always adhering dirt, leaves and twigs. The leg is thick and short, often hidden under the rounded rim of the cap. Often, in order to cut a mushroom, you have to dig in the ground a little.

Unlike many other mushrooms, milk mushrooms have a fairly dense consistency, and therefore do not break during touch or transportation - this factor will help you select high-quality mushrooms. And during salting, dry milk mushrooms will turn out to be crispy and juicy.

How to Hot Salt White Podgruzdki with Dill Seeds

For hot salting, you will need the following ingredients:

8 black peppercorns;
5 Jamaican peppercorns;
lavrushka - 5 pcs.;
dill inflorescences with seeds - more;
several carnations;
vinegar;

This is a quick hot salting recipe for adding white. Pour 30 g of salt into 1 liter of boiling liquid. Bring dry milk mushrooms to a boil. After 20 minutes, fold into a sieve to drain excess water. Transfer dry milk mushrooms to a pan with brine, which already contains all the spices. Cook for another 15 minutes. At the end add 1 cup vinegar 9%.

Comment! Do not cook for more than 35 minutes. The milk mushrooms will be too soft.

Put a circle on top and not heavy oppression. You need to press down. Leave in brine. After 6 days, you can transfer to the jars and close or cover the pan with gauze, send to a cool place.

With quick hot salting, white dewlap, you can eat after 14-20 days

How to save salted milk mushroom soup?

If you made a soup from salted mushrooms without trying the milk mushrooms in advance, then there is also a way out here. How to save salted milk mushrooms in the first dish?

Carrots grated on a coarse grater are added to the soup and boiled.
Fresh, well-washed rice or pearl barley is poured into cheesecloth folded in half.
Tied in a bag and dipped in soup, boiled for 20 minutes and removed.
Add 150-200 ml of low-fat sour cream to the finished soup and simmer again for 10 minutes.
If the soup still remains slightly salty, dilute with 4 tbsp. l. hot soup with 2 tbsp. l. flour.
Beat with a whisk from the resulting lumps and pour into the soup in a thin stream, stirring thoroughly.

You can make several dishes from salted milk mushrooms: cook portioned julienne, stew with potatoes and cream, and also make a filling for pies. In this case, you need to prepare the dough for pies and pies without adding salt.

How to hot pickle white toppings with raspberry and cherry leaves

The recipe for hot pickling with cherries and raspberries has gained particular popularity. Boil in salted water for 8 minutes. Transfer to a colander, rinse. While the liquid is draining, prepare a brine, to which 68 g of salt is added to 1 liter of water.

Put raspberry and cherry leaves on the bottom of the container, add a little horseradish and a couple of dill stalks. Then a layer of fruit.

Advice! Cherry leaves, in their absence, can be replaced with bay leaves.

Put dill and cherries on a sprig between dry milk mushrooms. You can add pepper, cloves if desired. The last layer is cherry, raspberry and currant leaves.

You can start feasting on pickles after 14 days.

The recipe for hot salting of white podloads in this way is good in that mold does not appear on the surface if the water settles.

Mushrooms in sour cream

Another way to get delicious fried milk mushrooms, the recipe for which is quite simple. Peeled, soaked and boiled mushroom caps twice for ten minutes are placed in a preheated pan greased with vegetable oil. First, the mushrooms must be chopped, cutting them into cubes, slices or strips. Alternatively, they can be breaded in wheat flour before frying. This will give the mushrooms an appetizing crisp and juicy flavor. True, in the case of frying salted or pickled milk mushrooms, this step may be superfluous.

Roasting mushrooms with occasional stirring takes no more than 5 minutes. Then chopped onions are added to them. After another 3-4 minutes, the dish is poured with sour cream (approximately 300 g per 500 g of mushrooms), salt, pepper, herbs and spices are added. The heat is reduced to low and the pan remains on the stove for another 4-5 minutes. Thus, the direct preparation of a tasty, satisfying and appetizing-looking dish takes no more than 15 minutes.

Fried honey mushroom recipes

How to Hot Salt White Podgruzki with Oak Leaves

Recipe for pickling, adding hot white with oak leaves will give a unique and unusual taste. For 1 kg of dry mushrooms, you will need 1 tsp. salt. Place the fruits in a saucepan with water, cook for 20 minutes. During this time, the bitterness that could not be eliminated by soaking will disappear.

Add 2 g lemons per liter. After 30 seconds, remove the pan from the heat, pour out the water and rinse under running water. Leave the load to cool.

Attention! If you leave them in warm water, they will darken.

Put dry milk mushrooms in prepared containers for pickling, alternating with dill, garlic and oak leaves. Cover with boiling brine. Soak for 2 days at a temperature of 25 ° C, then refrigerate. Put clean stones or another press (a bag of water) into the jars.

The smell is medical. But the taste is real mushroom

All milk mushrooms must be in brine, otherwise mold will form on them. Look periodically, if necessary, weight the press.

Description of white loading

The cap of a dry weight is first convex with the edges tucked down, then it becomes funnel-shaped, depressed. Its diameter is 7-20 centimeters at different stages of growth. The color of the cap is pure white, sometimes red-brown or brown-yellow spots may be present.

At first, the surface of the cap is thin, over time it becomes bare, and lumps of earth often stick to it. In dry weather, the cap cracks.

There are frequent, rather thin plates under the cap. The color of the plates is white, while there is a bluish or turquoise tint, a greenish metallic tint can be observed. The pulp is firm but fragile. The color of the pulp is white, it does not change at the break. The pulp is not pungent, but the plates are very pungent. The taste of the pulp is insipid, and the aroma is similar to the smell of lactarius.

The leg is strong, relatively short and thick. Its length is 2-5 centimeters, and its girth is no more than 1-2 centimeters. The color of the leg is white, often with age it becomes brownish with brown spots of irregular shape. In the upper part, the leg is narrower, slightly bluish. In overripe specimens, the legs become hollow.

Places of growth of dry mushrooms

Dry milk mushrooms are common throughout the forest territory of the Russian Federation. These fungi form mycorrhiza with beech, birch, aspen, oak, pine, spruce and alder.

White podgruzdki are quite abundant in birch, mixed, coniferous forests, aspen forests. They can grow in mountainous areas. Dry milk mushrooms bear fruit from June to November.

Storage rules

How to properly store dry milk mushrooms, salting of which was carried out in a hot way:

Cover the fruit bodies laid out in a clean container from external influences and make sure that no mold appears on the surface.
Make sure fermentation has stopped before storing.
Black fruits are stored for 2-3 years. Podgruzdki can be consumed within 12 months and no more. Provided they are stored at a temperature not exceeding 6 ° C. At temperatures above 6 ° C, the workpieces will begin to deteriorate and turn sour, below 4 ° C they will freeze and crumble.
It is recommended to store in glass jars. If a metal container is used, it is advisable to ensure that the material does not oxidize.
For long-term storage of dry mushrooms after salting, the amount of salt and water must be observed. With too much salt brine, they will last better and longer.

This mushroom is fresh!

If you want dry milk mushrooms after salting to be not only tasty, but also safe for health, then you need to learn how to choose fresh and ripe mushrooms.

Advice 1. Appearance is a visiting card of a natural gift. According to it, you can safely say whether the mushroom is fresh or not. If the surface is smooth, not cracked, homogeneous and dry, then the mass is fresh and ready for use.
Advice 2. Flabbiness is the first sign of spoilage, such a mushroom dies. Flabbiness leads to decay, decay leads to decay. It is not recommended to eat such mushrooms.
Tip 3. The smell of fresh mushroom is fragrant and pleasant. A rotting organism exudes an unpleasant, subtle aroma.
Tip 4. The leg should in no case be easily separated from the cap.
Tip 5. If you buy this product in the supermarket, then buy chilled mushrooms, not frozen. So you will be able to assess the appearance of the weight and draw a conclusion about its quality.

Salted milk mushrooms with sour cream and onions: a recipe

If you have salted milk mushrooms, you can make a delicious appetizer with sour cream and onions. Take:

salted milk mushrooms - 200 g
onion, you can salad - 1 pc.
sour cream - 100 g
dill - bunch
pepper to taste

Salted milk mushrooms with sour cream and onions.

If your milk mushrooms are too salty, to prepare a snack you need not only rinse them in running water, but also soak them in milk for a quarter of an hour.
Then cut them into small strips.
You need to peel the onion and cut into thin half rings, chop the dill.
First, mix the onion with the mushrooms.
Combine sour cream with dill and pepper in a separate bowl.
Combine all the ingredients of the snack before serving. You can also serve salted mushrooms and sour cream separately.