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Milk mushrooms are edible mushrooms widespread in Russia; they are popular in home preservation in a number of regions. There are several varieties: white and black, squeaky mushroom and pepper, poplar mushroom, yellow and many other species. However, most of them have a bitter taste, which, on the one hand, scares away worms, but on the other hand, it can harm humans. Therefore, the main stage in preparation is soaking the milk mushrooms. We will tell you about important nuances, recipes and useful tips further.
Correct soaking of milk mushrooms
How to clean, wash and how much to soak milk mushrooms before pickling?
Young housewives do not like milk mushrooms, since there is a lot of work with them, and they also need to be soaked from bitterness. But we will tell you how to process a large number of milk mushrooms in a short time and do it with minimal costs. There are two ways to prepare, we recommend trying both and using the one that's right for you.
To begin with, be sure to sort out the mushrooms, fold the elastic and fresh ones, but it is better to discard the spoiled, rotten and wormy ones immediately. There is an opinion that they can be cut off and put to use. Yes, you can, but not during the winter seasons. It is better to cook the cut off immediately to the table.
How to clean, wash and how much to soak milk mushrooms before pickling?
Now you rinse each mushroom under running running water, washing out the dirt and sand and send the mushrooms to a pan or bucket in which you will soak.
Within two days, change the water 3 times a day for fresh water, then rinse the mushrooms again and you can proceed to conservation.
The second method says that after sorting the milk mushrooms, immediately send them to soak for 2 hours, and then rinse under running water and send them to soak for two days.
Important: Milk mushrooms are often confused with poisonous mushrooms, so if you are new to mushroom picking, go to pick with an experienced mushroom picker. If there was at least one poisonous mushroom in the basket, the whole basket must be thrown away! Remember - life is more precious than any delicacy, you shouldn't risk it.
Cleaning the mushrooms is the next important step after soaking. Remember that mushrooms are hard to digest by the stomach and any improper handling can lead to a hospital bed. Therefore, it is important to carefully work out each mushroom.
Soaking milk mushrooms is different ... sometimes it is!
It is easy to clean the milk mushrooms - a stiff brush and running water to rinse the brush. We clean both the caps and the legs. A toothbrush or the hard side of a washcloth is perfect for work, take what you do not mind throwing away after use. The peeled breast is completely white. In addition, do not forget to first remove the mucus from the black milk mushrooms, and then clean them until they are white.
But if you have dried milk mushrooms prepared, it is enough to soak them for 30 minutes before cooking, and you do not need to peel them additionally!
Important: after soaking, take out one mushroom, break off and try a piece, if it does not taste bitter, you can proceed to the next step.
Other recipes
Correctly soak the milk mushrooms, taking into account the characteristics of the variety.
White milk mushrooms are considered the safest, because contains the least amount of toxins. It is enough to soak it overnight (10-15 hours). The water will darken but remain clear. Soaked "king mushroom" (another name for the white milk mushroom) is used in pickles and for pickling.
Very outwardly, a squeaky mushroom looks like him. If you slide your fingernail over the cap, you hear a quiet creak, and because of the white liquid - milky juice, which appears when broken and looks like milk, it is also called "spurge". Skripun is the most bitter mushroom of the entire family. It should be soaked for at least 4 days, while the water turns red. It is very much saturated with the taste of salt, so it is better to use it in a marinade - then the mushroom smell will persist.
Irina Selyutina (Biologist):
Indeed, in terms of the amount of toxins in the fruiting body, the milk mushroom can be called “pure” with certainty. For soaking it is quite enough 10-15 hours. If you put it in the evening for soaking, then in the morning it will be ready for cooking. Pay attention to the water in which this mushroom was soaked: if the process went as it should, then the water will be a little darkish, but transparent. You can also break off a piece of mushroom for a taste test - it should not be bitter.
No matter how long you take the black milk to soak it, it will remain so black. And even very frequent water changes will not help. And all because there are a lot of coloring pigments in it, but they have nothing to do with the toxicity of the mushroom in principle.
Black mushrooms are used more for salads, fried or salted. It will not lose pigmentation after soaking, but it is rarely pickled due to its unattractive appearance. Before fresh frying, the milk mushrooms should be rolled in a breading of eggs and flour, as they will release a lot of liquid.
How to salt milk mushrooms for the winter at home: the usual simple recipe
According to this recipe, you can cook salted mushrooms both for the winter and after a week. This recipe is also considered an express method. We need a dish with holes in the bottom, a medium saucepan with a juicer or any other pot with a colander bottom is especially suitable.
We take the mushrooms, wash, clean, boil for 10 minutes (preliminary boil to remove harmful substances from the mushroom), put them in a saucepan with holes on the bottom, put a plate on top and bend in order to squeeze out excess liquid. Please note - storage space is a cellar or refrigerator.
We take out the mushrooms and lay out the first layer - sprinkle with salt and so on layer by layer until the container is completely filled. Add spices to each layer if desired. We put oppression on top and send it back to a cool place for another three days.
How to salt milk mushrooms for the winter at home: the usual simple recipe
After that, we transfer the milk mushrooms to jars and close them under a nylon lid, store them in the refrigerator or cold cellar.
Cold salting of white and black milk mushrooms for the winter: a step by step recipe
A cold recipe is appreciated for its simplicity, but at the same time it is necessary to spend more time, albeit passive, but somewhere in your kitchen there will be a container with mushrooms.
- We clean the milk mushrooms, wash, clean, soak, boil as usual for 15 minutes;
- We cut into pieces or slices, depending on how you like more;
- Fill with water and put under oppression in a cellar or a cold place for a week;
- We change the water once a day, a total of 7 times a week;
- Drain the water and re-examine the mushrooms, where the spoiled ones are discarded or cut off;
- Now we gouge out one layer of mushrooms into the dishes, salt, the next layer and salt again. Up to the top. We put the oppression and turn it over once a day, not forgetting to return the oppression to its place. At this time, the mushrooms release juice and are actively salted in a cool place;
- On the third day, we sterilize the jars and put milk mushrooms in them, close them in any way, even under plastic and put them in the cellar.
What to do if milk mushrooms are too salted
There are several ways to get rid of excess salt. To improve the taste, you need to follow some simple steps:
- Drain the marinade into a saucepan, put the container on fire and let it boil.
- Then take a small piece of sterile gauze or clean cloth, sprinkle 1 tablespoon of wheat flour and wrap thoroughly. Dip the bag in boiling mushroom marinade and leave there for ten minutes.
- After that, pour the main components with liquid and let them stand for a day. As a rule, flour absorbs all the excess, the taste improves markedly, so there is no trace of the problem.
There is another option to help you get rid of excess salt:
- It is necessary to rinse each copy well under running water, pour it fresh and boil for 10 minutes.
- Then drain the water, add a new one, put it back on the stove and repeat the process. As a result, the taste is normalized.
Boil for 10 minutes, and then again, but in fresh water
Many housewives use a different method, for this you need to prepare:
- garlic - 3-5 cloves;
- black pepper - 5-6 peas;
- vinegar - 1 teaspoon;
- granulated sugar - 1 tablespoon;
- clean water - 2 liters.
The way is pretty simple:
- First you need to get the main components out of the jar, rinse them under the pressure of water, and put them in a saucepan.
- After that, prepare a new brine from the prepared ingredients, pour into the container.
- Then you need to leave everything for 2 hours. After the time has passed, you can enjoy a snack, there is no trace of the former problem.
Hot salting of white and black milk mushrooms for the winter?
This method will take much less time, but you will have to work harder than with cold salting. So, wash and sort the mushrooms, peel and soak, and then put them in an enamel pan or basin and cook for 30 minutes. We take out the mushrooms and lay out on a large platter in one layer.
Cooking brine: per liter of water 2 tbsp. tablespoons of salt, a mixture of peppers, herbs to taste. The water boils and boils for 2-3 minutes.
Hot salting of white and black milk mushrooms for the winter?
We add cooled milk mushrooms from a tray to the brine (so that they have time to cool), we also send a horseradish root and a chive of garlic there for piquancy.
We discard in a colander and put under oppression in an enamel pan. The extracted juice from the mushrooms should cover the top layer of the mushrooms by 1 cm, if there is not enough juice, add the brine with the mushrooms. In this form, we put it in the refrigerator after cooling, or we take it to the basement. It remains not to forget about them in a month, because they will need to be removed from the pan and moved around the banks.
Useful properties of milk mushrooms (video)
Place the fruits in water to soak off excess salt, then:
- Strain and squeeze the mushrooms. Cut into strips or strips, but not small.
- Grate the carrots, chop the onion with a knife and fry.
- Transfer the main product to the pan with the sautéed vegetables.
- 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.
- Boil salted mushrooms, cool and cut into slices. Then fry (the butter is chosen to taste: vegetable or butter).
- Cut the garlic into thin slices.
- Peel the tomatoes, cut into circles. They go very well with mushrooms.
- Pour the garlic-mushroom mass into a preheated pan and break the egg.
- 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.Whether fresh or salty, they roast quickly and remain firm. Thanks to a variety of recipes, they are able to diversify the table and surprise guests.
Pickled milk mushrooms are considered a very delicious dish on the festive table. Since these mushrooms are conditionally edible representatives of the mushroom world, they need preliminary processing. It is not difficult to pickle milk mushrooms, however, it is important to familiarize yourself with some rules for processing and harvesting fruits.
How to salt the waves and milk mushrooms together in a cold way: a delicious recipe
Often, having gone to collect milk mushrooms, we return at the same time with other mushrooms. In this recipe, we propose to salt the beetles and milk mushrooms together and treat the family with a delicious assortment.
Mushrooms must be re-sorted by removing previously damaged mushrooms, then peeled and washed. Pour cold water and leave to soak from bitterness for three days, remembering to change the water every day.
How to salt the waves and milk mushrooms together in a cold way: a delicious recipe
Next, rinse under running water and put the layer in an enamel pan, sprinkle salt and chopped seasonings on it evenly: horseradish roots, parsley, parsnip, ground pepper mixture, dried parsley and dill. Apply another layer and sprinkle again, and so on, layer by layer. After laying the last layer, sprinkle with salt and spices, place the plate so that it completely covers the mushrooms, but does not come into contact with the pan (with a gap of 3-5 mm). We set the oppression and leave it there for a month. Additionally, you can lay mushrooms with oak, cherry and currant leaves. The effect is obtained as from a barrel.
After a month, take out the mushrooms and put them in jars, since the brine (juice) will gradually evaporate and they will dry out.
Tips from experienced mushroom pickers
- After collecting the mushrooms, a bitter smell remains on your hands and can haunt you for several days. To avoid this, wash your hands with sunflower oil and then with soap;
- You can clean the milk mushrooms with thin rubber gloves;
- Use a hard toothbrush instead of a knife to improve the quality of cleaning and not deform the appearance of the mushroom;
- To get rid of the bitterness exactly, cut the mushrooms into wedges;
- Iodized salt gives an unpleasant aftertaste, so you should only use ordinary salt;
- For barrel storage, check once a week for mold on the bend and remove it promptly.
Crispy salted milk mushrooms can be a decoration for both everyday and festive tables. But, as with any mushrooms, increased attention is paid to the processing of mushrooms. You need to know how to clean the workpieces, how much to soak, when to cook and in what way it is better to salt.
It is worth considering that neglect of basic recommendations can at least lead to a deterioration in the taste of a snack - improperly processed mushrooms are salty bitter. Moreover, ignorance of the rules for working with mushrooms can provoke severe food poisoning.
How to salt milk mushrooms and mushrooms together: a recipe
Milk mushrooms with mushrooms complement each other and form a delicious ensemble. As usual, the mushrooms must be washed, peeled, soaked and the large mushrooms must be cut into two parts. The most delicious assorted slices. After that, the mushrooms are thrown into a colander to drain the juice.
In the meantime, prepare the brine in the usual way, but with leaves and roots of horseradish, parsley, parsnip root, a mixture of pepper and oak leaves.
How to salt milk mushrooms and mushrooms together: a recipe
After the brine boils, throw mushrooms into it and cook for 20 minutes so that the brine smolders and does not boil. We discard the mushrooms in a colander for a few minutes and transfer to sterile jars. We roll it up and send it into a blanket until it cools completely.
We put it in a cellar or refrigerator for the whole winter.
How to salt milk mushrooms and russula together: a recipe
We clean the milk mushrooms, wash them and put them to soak for two days, send the russula for these two days to the cellar, on the third day, wash them and put them all together for a day. Rinse under running water on the fourth day, and pour into a boiling brine prepared according to a standard recipe. Cook for 25 minutes and pour hot into sterile jars with a little brine. Roll up and wrap in a blanket for 3-4 hours until it cools completely, rearrange it in a cold cellar.
How to salt milk mushrooms and russula together: a recipe
Feature: when sorting mushrooms, arrange them into three parts, according to size. Salt also separately. Small mushrooms whole on the festive table, medium cut in half for salads, chop large into slices for pies and other pastries.
Fusofacts
- On the surface of the milk mushrooms there are a lot of different rubbish, which is not so easy to clean off. You can make this process easier with a regular toothbrush. The villi are able to remove the smallest particles of foliage and dirt. You can also use a hard scouring sponge. Rinse the mushrooms during cleaning only under running water.
- The 2 most common types of milk mushrooms are black and white. Both are great for homemade preparations. Moreover, it is allowed to make pickles from both types of mushrooms at once.
How to salt poplar, spruce and aspen milk mushrooms?
Poplar, aspen and spruce milk mushrooms are distinguished by their neutral taste and less bitterness. For salting them, it is best to use the hot method, and also add garlic or pepper to the salting for pungency and piquancy.
So, after you brought the milk mushrooms home, immediately fill them with water and only then go to rest for an hour from the road. After an hour, wash and clean the milk mushrooms, remove the sticky part of the cap and rinse again with running water. If necessary, cut and discard all spoiled ones.
How to salt poplar, spruce and aspen milk mushrooms?
Fill with cold water and put in a cool place for two days, since they are less bitter, they can be soaked a little less.
On the third day, we put the brine on the stove, and while it boils, we wash the mushrooms again. We send milk mushrooms to the boiling brine and cook in it for 20 minutes. In the meantime, we sterilize the jars and lids. Pour the mushrooms with a little brine and roll up. We put it in a warm place until it cools completely and hide it in the cellar.
Yellow milk mushroom: how to salt?
The yellow milk mushroom goes closer to late autumn, when the rest of the milk mushrooms are already moving away. The fruit is fleshy, juicy and excellent in taste. It is absolutely not suitable for cold salting.
Upon arrival home, they must immediately be filled with cold water, if there is ice, you can add some ice to the water. So the yellow lump will open in a special way. After 30-40 minutes, it can be sorted, washed, cleaned and refilled with cold or ice water and sent to a cellar or other cold place for three days.
Yellow milk mushroom: how to salt?
Take out, rinse, pour boiling brine and cook for 30 minutes so that the brine smolders and does not boil. Pour into cans and order. Place in the cellar.
But that's not all! Close several jars with lids, but not plastic and send to the refrigerator for 3 days. After this time, you can enjoy lightly salted yellow milk mushrooms.
Salting dishes
The following types of containers are suitable:
- wooden barrel,
- glass container (jar) with a wide mouth,
- spacious ceramic food pot,
- enameled, without coating defects, pan.
It is important that milk mushrooms are salted in a cold way under pressure and with good air supply, as cabbage is usually salted, because under these conditions anaerobic microorganisms (botulism sticks) do not multiply.
If salted in a hot way, it is necessary to choose the dishes so that they can be placed in a cold place.If such a place is a refrigerator, a wooden barrel is unlikely to work: it is better to stock up on a wide-necked glass jar.
The dishes, including the lids for it, must be well washed and sterilized.
How to marinate milk mushrooms deliciously in glass jars for the winter: a recipe for marinade for 1 liter of water
Despite the fact that the pickling process is more harmful than pickling, and it appeared not so long ago, nowadays most people are accustomed to pickled mushrooms and prefer pickling. Recall that pickles can be given to children as soon as you transfer them to adult food, but with pickles it is better to wait until 6-7 years.
Preparation for pickling is exactly the same as for pickling, so let's go straight to the recipe.
Fill the already soaked milk mushrooms with water and cook for 15 minutes. Drain and discard in a colander.
How to marinate milk mushrooms deliciously in glass jars for the winter: a recipe for marinade for 1 liter of water
Cooking the brine: for 1 kg of milk mushrooms, we need 1 liter of water, 6 tbsp. tablespoons of vinegar 9%, 2 tbsp. tablespoons of salt and the same amount of sugar. Thanks to sugar, the milk mushrooms are crispy and tender. Cook the brine with all the ingredients except vinegar.
We put the milk mushrooms in a boiling brine and cook for 15 minutes, removing the foam. Pour milk mushrooms with a small amount of brine into a sterile jar, pour in vinegar and immediately roll up the lid. We put the bottom down and wrap the cans. We store in the pantry, a cool room is no longer so important when vinegar is in the seamers.
Pickled milk mushrooms with garlic: a recipe
The cooking process is identical, but the brine is a little different, we will describe it exactly. For the brine, we need: for 1 kg of mushrooms, we need 1 liter of water, 7 tbsp. tablespoons of vinegar 9%, 2 tbsp. tablespoons of salt and 3 tbsp. tablespoons of sugar, peppercorns, bay leaf, 2 cloves of garlic and a currant leaf in a liter jar.
Pickled milk mushrooms with garlic: a recipe
We cook brine without vinegar, when we pour milk mushrooms into the jar: we send 2 cloves of garlic to each liter jar, a spice leaf each and a few peppercorns. Pour vinegar and roll up.
Milk mushrooms in tomato for the winter: recipes
Preparing to roll up the mushrooms in the usual way.
For 4 kg of peeled milk mushrooms, we need:
- 5 liters of water
- A spoonful of lean oil;
- 6 large onions;
- 4 laurel leaves
- 10 assorted peppercorns;
- 100 g Sahara
- 100 g salt
- 100 g vinegar 9%
- 750 ml tomato paste
Chop the mushrooms into slices or cubes and send them to boiling water. Remove foam and cook for 15 minutes. Throw in a colander and let the water drain.
Milk mushrooms in tomato for the winter: recipes
At the same time, we put a frying pan on the stove, pour a spoonful of oil and send the onion rings to fry until it becomes slightly golden, add sugar and fry for another 2-3 minutes.
Add mushrooms to the onion, and if there is no large frying pan, transfer to a rooster or a saucepan with a thick bottom and continue to fry, add spices.
After 10 minutes of frying the mushrooms, add the tomato paste and continue to simmer for another 10 minutes.
Add vinegar, mix and turn off the closet. We lay out on sterile jars and roll up. We wrap it in a blanket, let it cool and put it in the cellar.
What are these mushrooms
Milk mushrooms are edible mushrooms of the Russula family. The scientific name is "real milk mushroom", and there are many popular names: white, wet, damp, pravsky.
It can be not only salted, but also fried. It is not very common, it forms mycorrhiza with birch.
However, there are many very similar, conditionally edible, species that grow not at all near birches. Among them: yellow, aspen, pepper and others. It is not recommended to fry them, but you can salt them for the winter.
Many people do not distinguish between species, so it is often possible to find on sale in one basket, along with an edible real milk mushroom, conditionally edible, very similar in appearance. Therefore, not being a specialist mycologist, it is better to process and prepare all specimens as is customary for conditionally edible mushrooms.
Pickled milk mushrooms: how to cook, how much to keep under oppression?
We pre-wash, clean and soak the milk mushrooms for three days. After that, wash it under running water and put it in a saucepan with the caps facing up, sprinkle each layer with salt at the rate of 30 grams per 1 kg of soaked mushrooms.
Periodically (every 2-3 layers) we lay spices: leaves of laurel, oak, cherries, currants, ground pepper, grated dry roots and herbs.
Pickled milk mushrooms: how to cook, how much to keep under oppression?
After adding up to a third, pour in mineral carbonated water so that the top layer does not cover, and continue to spread until the pan is 2/3 full, again pour mineral water, and fill it completely. Pour water again so that the last 2 layers are not covered with water.
We put a plate and bend on top of it, wait an hour, if the water and juice have not covered the edges of the plate, and, accordingly, the top layer of mushrooms, add a little more mineral water to cover.
After a week, you can serve it on the table, the total storage time in the cellar or refrigerator is no more than 60 days. After 20 days, transfer to jars and cover with lids so that the brine does not evaporate.
Preparing mushrooms for salting
Depending on how the mushrooms will be salted, they must be prepared. The collected milk mushrooms must be rinsed well in order to remove sand and remnants of rotten grass from them.
Before hot salting, they are placed in salted water for 5 hours. After that, you need to clean the caps with a soft brush.
For cold salting, a three-day soak is required. The water must be changed every 12 hours. This is done to eliminate bitterness. After soaking, the mushrooms are cleaned and washed under running water.
Why do milk mushrooms darken or turn green when salted?
For pickling, it is recommended to choose young resilient mushrooms. If, when soaked in non-salted water, the milk mushroom has darkened significantly, it means that it is old and not suitable for salting. But darkening during salting is a natural process of some types of milk mushrooms. If you want to get light milk mushrooms, we recommend pickling.
Why do milk mushrooms darken or turn green when salted?
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.
How long can pickled and salted milk mushrooms be eaten?
Of course, in most cases we pickle and salt in the winter, but after all, I want to immediately taste mushroom delicacies, especially in a large circle of the family, which most often gathers in summer and early autumn. Lightly salted milk mushrooms can be tasted a week after hot salting, and a month after cold, pickled ones can be opened after 3-5 days.
How long can pickled and salted milk mushrooms be eaten?
Blank methods
There are 2 ways to prepare for the winter:
- cold salting;
- hot salting.
Hot salting is a more reliable method for conditionally edible mushrooms in general, including mushrooms.
Heat treatment will destroy not only microorganisms, but also denature proteins, disrupt the structure of macromolecules in the mass of the mushroom, so boiled mushrooms are guaranteed to lose the unpleasant smell and taste of bitterness. In addition, they turn out to be soft, but do not lose their shape.
