Dishes from salted milk mushrooms: recipes with photos step by step

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

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

What to cook from salted milk mushrooms

Mushroom connoisseurs consider milk mushrooms a real delicacy. Prepared for the winter, they delight with an appetizing crunch. Salted white and black milk mushrooms can be served as an independent appetizer, simply seasoned with butter or sour cream and garnished with onion rings. You can also diversify the menu with salads and vinaigrettes, Georgian soups, dumplings and dumplings, stuffed vegetables, pies and other unusual recipes.

Do I need to soak salted milk mushrooms before cooking?

Salted milk mushrooms are usually soaked to improve the taste. This process is labor-intensive, since the water is changed hourly, which helps to quickly dissolve and remove excess salt. The fruiting bodies are dipped in a container of cold water and covered with a towel.

Comment! Depending on the taste properties, the mushrooms are soaked for 2 to 6 hours.

What to do to prevent soaked milk mushrooms from darkening in water?

Tip: to prevent milk mushrooms from darkening in the water, they are pressed down with a weight. The entire time the mushrooms are soaking, they should be completely immersed in water. Darkened milk mushrooms are checked for hardness, and if they are very soft and fall apart in your hands, it is better to throw away such mushrooms.

Soaked milk mushrooms are cleaned directly in water, cutting off all areas damaged by worms, as well as removing overripe specimens. Large caps of fruiting bodies are cut into several parts. The main purpose of soaking is not just to remove bitterness, but to give the milk mushrooms elasticity. For example, white milk mushrooms are soaked for 2-3 days, while black milk mushrooms are soaked for 3-5 days. The water is drained several times and refilled with new (cold) water so that the mushrooms do not sour. And of course, the main rule is to press down the milk mushrooms in the water with a weight so that they do not come into contact with the air for a long time and do not darken. Each time you change the water, you need to evaluate the degree of elasticity of the fruiting bodies: perhaps it’s time to salt them.

Appetizer of salted milk mushrooms with sour cream and onions

Milk mushrooms have long been revered in Rus'. They were salted in barrels and eaten all winter. It was often served with onions, dill and sour cream. To bring this traditional recipe to life, you need:

small salted milk mushrooms – 250 g;
onion - half a head;
sour cream – 3 tbsp. l.;
fresh dill - to taste.

Step-by-step preparation:

Cut the milk mushrooms, leave the small ones whole. Place them in a salad bowl.
Chop the onion into half rings. Add to mushrooms.
Chop fresh dill sprigs and add to the salad bowl.
Season everything with sour cream and place in the refrigerator for a quarter of an hour.

The best addition to an appetizer is boiled new potatoes with fresh herbs.

Mushroom caviar from salted milk mushrooms

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

It requires:

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

Stages of work:

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

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

The aroma of fresh herbs successfully complements the taste of mushrooms

Features of pickling milk mushrooms

Raw milk mushrooms have a bitter taste and, like other mushrooms, absorb toxins. If you do not follow the rules for preparing them, you can end up with poison instead of an appetizing snack.

It is strictly forbidden to collect mushrooms growing in environmentally unfavorable areas, near enterprises, or along highways.
Before salting, you need to sort the milk mushrooms thoroughly, cutting out damaged, worm-eaten areas, and if the mushroom is completely damaged, throwing it away entirely. At the same time, you should clean the mushrooms from forest debris. The most contaminated areas can be rubbed with a soft brush, and if the dirt does not come off, soak the mushrooms for a couple of hours in cold water. When cleaning milk mushrooms from debris and washing, it doesn’t hurt to immediately cut them in the same way as required in the recipe: either cut them into 2-4 parts lengthwise, so that each of them has a stem and a cap, or cut off the stems, leaving only the caps. Thrifty housewives do not throw away the remaining legs, but make mushroom caviar from them.
The next stage is soaking the milk mushrooms. You cannot skip it, otherwise they will remain bitter. To soak, they are poured with cold water so that it completely covers them. The mushrooms will float, but they can be drowned by placing a lid on top and a small weight on it. Milk mushrooms should be soaked for 3 days. The water needs to be changed at least twice a day.
Not all utensils are suitable for soaking and subsequent salting of milk mushrooms, but only wooden, glass and enameled ones. Galvanized may cause a reaction that will make the mushrooms inedible. Clay containers are also considered unsuitable for preparing salted mushrooms for the winter.
After soaking, the milk mushrooms should be washed several times. If there are few mushrooms, then it is better to pay special attention to each one.

Further actions depend on the chosen salting method. There are two of them: hot and cold. However, there are many more recipes for salted milk mushrooms for preparing them for the winter.

Pies stuffed with salted milk mushrooms

There is hardly anything more attractive, especially for mushroom lovers, than the smell of fresh pies filled with salted milk mushrooms when they are just taken out of the oven.

Ingredients for pies:

flour – 0.5 kg;
butter – 100 g;
egg – 1 pc.;
dry yeast – 10 g;
milk – 150 ml;
water – 150 ml;
yolks from 3 eggs;
granulated sugar – 1 tsp;
a pinch of salt.

For filling:

salted milk mushrooms – 450 g;
green onions - a small bunch;
onion – 1 head.

How to cook:

Sift flour with salt.
Take heated boiled water and dilute dry yeast in it.
Add 150 g of flour, mix and leave in a warm place for half an hour.
Take 3 eggs, separate the yolks.
Beat them by adding a pinch of granulated sugar.
Add heated milk and mix.
Place a piece of butter into this mixture, which must first be softened.
Add the remaining 350 g of flour.
Add the dough.
Prepare the dough. It should turn out plastic.
Place it on a board sprinkled with flour and knead until the dough stops sticking to your hands.
Transfer the dough to a large container, cover with a cloth and leave in a warm place for 1-2 hours.
At this time, make the filling. Wash the salted milk mushrooms, drain and cut. The pieces should be small.
Finely chop the onion.
Chop the green onion feathers with a knife.
Fry onions in a frying pan. After 7-8 minutes add milk mushrooms to it. After another quarter of an hour - chopped green onions. Remove everything from the heat after 5 minutes and cool.
When the dough has risen, divide it into small balls. Make a flatbread out of each and place the mushroom filling in the center. Pinch the edges.
Heat vegetable oil in a saucepan. Place the pies in it and fry them on both sides until a crust appears.

The pies are delicious both hot and cold.

Cold salting

The following types of milk mushrooms are suitable for pickling:

black;
white or real;
yellow;
oak;
aspen;
white and black loading pads.

To pickle these mushrooms in a cold way, you need:

Place a layer of salt on the bottom of the dish.
Cover it with blackcurrant, cherry leaves, dill stems.
Lay the mushrooms in layers with their caps down, sprinkling them with salt, pepper, bay leaf, garlic, and horseradish leaves. The amount of salt must be calculated based on the proportion: 50 g per 1 kg of mushrooms.
Cover with leaves.
Place a lid on top that has a smaller diameter than the container.
Press down with pressure.

The pickles will be ready for consumption after 1–2 months. It must be stored at a temperature of +5…+6°C. The basement and refrigerator are good for storage.

Important! You should be careful when consuming milk mushrooms, as they can overload the gastrointestinal tract and cause nausea, vomiting, diarrhea, and abdominal pain.

Milk mushrooms require soaking for several hours or days before salting. Despite the mediocre taste and pungency of fresh mushrooms, when salted they are very tasty and dense.

Pie with potatoes and salted milk mushrooms

Milk mushrooms are a storehouse of vegetable protein. Therefore, the pie with them turns out to be very satisfying. To prepare, in addition to 300 g of salted mushrooms, take:

flour – 250 g;
yeast – 20 g (dry yeast will need 10 g);
milk – 100 ml;
egg – 1 pc.;
potatoes – 300-400 g;
onion – 150 g;
hard cheese – 200 g;
sour cream or mayonnaise to taste;
granulated sugar – ½ tsp;
vegetable oil – 2 tbsp. l.;
salt to taste.

How to bake a pie from salted milk mushrooms:

Heat the milk to a temperature of + 37-38 0C.
Pour yeast and granulated sugar into it. After stirring, put in a warm place for a quarter of an hour.
Beat the egg, adding a pinch of salt to it.
Pour vegetable oil into the egg mixture. Mix well.
When the dough is ready, transfer it to a bowl with a beaten egg. Mix again.
Add flour and prepare a not too stiff dough. Cover it with a clean towel and leave it warm for 30 minutes.
For the filling, chop the onion.
Wash the salted milk mushrooms. When dry, cut into thin slices.
Cut the potatoes in the same way.
Grate the cheese.
Take a pie pan and grease it with butter.
Place the dough into it in a thin layer 3 mm thick, slightly lift it onto the sides.
Grease the dough with mayonnaise or sour cream.
Place in several layers: mushrooms (immediately salt and pepper them), onions on top, then potatoes (also salt them). Grease the filling with sour cream and sprinkle with cheese.
Place the mold in the oven at a temperature of + 180 0C. Cooking time – 35-40 minutes.

When serving a pie with salted mushrooms to the table, you can sprinkle it with fresh herbs and add a little sour cream

How to bleach mushrooms?

If the mushroom fruits do not turn dark when soaked, this issue can be resolved by boiling them in water seasoned with vinegar or citric acid. This will definitely help restore their whiteness.

What if the already pickled mushrooms have darkened? To solve this issue, you should close the jars not with metal lids, but with paper soaked in vodka or medical alcohol.

The top is wrapped tightly with rope or strong threads. It’s even better to add hot vegetable oil on top and leave in a cool place.

Muffins with salted milk mushrooms

Another delicious culinary product with “royal mushrooms” is muffins. The dish is original and easy to prepare. For it you will need:

flour – 150 g;
egg – 1 pc.;
milk – 100 ml;
salted milk mushrooms – 100 g;
sugar – 1.5 tsp;
baking powder – 1 tsp;
butter – 50 g;
cheese – 50 g.

Stages of work:

In a mixing bowl, combine butter, sugar and egg.
Add a little milk and whisk thoroughly.
Pour flour and baking powder into a separate bowl.
Add them little by little to the egg mixture. Do the same with the remaining milk. Mix so that there are no lumps in the dough.
Proceed to preparing the filling. Wash the salted breasts, dry them, cut them. Add to test.
Add grated cheese there.
Take muffin tins and place the dough and filling in them.
Place in an oven heated to 180 0C for half an hour.

At the end of the cooking process, place the hot muffins with salted milk mushrooms on a wire rack to cool.

Hot pickled milk mushrooms for the winter

A fairly simple marinating recipe. It is interesting because the marinade contains cinnamon: it gives the dish an interesting sweetish taste. If you're not sure you'll like it, use less cinnamon than called for in the recipe.

Additionally, sterilizing jars before sealing is considered a more reliable way to preserve canned food than simply boiling and pouring into jars.

Ingredients:

For 2 kg of boiled milk mushrooms -
400 ml water;
200 ml of 5% vinegar;
10 peas of allspice;
6 g citric acid;
4 buds of cloves;
2 tsp. salt;
1 tbsp. l. Sahara;
0.5 tsp. cinnamon.

Pickled milk mushrooms for the winter recipe:

We carefully clean freshly picked mushrooms with a brush to remove dirt and debris, and then rinse them under the tap.
Boil the milk mushrooms for about 20 minutes, strain, and rinse again.
We sterilize the jars and place the mushrooms in them. Too large ones can be cut into pieces.
Prepare the spicy marinade: pour the required amount of water into a saucepan, dissolve salt, sugar and heat to a boil. Strain the boiled liquid through a cloth or thick sieve, since the salt is not very pure.
When the strained brine boils again, add pepper, cinnamon, cloves, vinegar and citric acid, cook for a couple of minutes and pour in the mushrooms.
Cover the jars with lids (but do not seal them hermetically) and place them in a wide saucepan for sterilization. If there is no special grill, then place several layers of fabric on the bottom of the pan. Preheat the water in the pan to 60 degrees (if placed in cold water, jars with hot marinade may burst).
Over low heat, heat the water in a saucepan to 100 degrees and sterilize the mushrooms: half a liter jars - half an hour, liter jars - 10 minutes longer.
When sterilization is complete, roll up the jars with the same lids and cool them upside down.

We recommend reading: Freshly Squeezed Apple Juice How to Preserve for the Winter

Mushroom soup with salted milk mushrooms

People call this dish Georgian. The classic way to prepare it is a lean soup made from mushrooms and vegetables, which are always on hand in every home. The only ingredient you should take care of in advance is 400 g of salted milk mushrooms. They are complemented by the following products:

potatoes – 0.5 kg;
sunflower oil – 50 ml;
red or white onion - 1 head;
fresh herbs – 1 bunch;
ground black pepper - to taste;
salt - to taste.

How to cook:

Rinse the fruiting bodies under running water and cut them in any way.
Cut the potatoes into medium-sized cubes.
Place these products in a pan of boiling water. Cook for a quarter of an hour.
At this time, chop the onion and fry. Add to broth.
Season the finished Georgian with pepper, salt, and herbs.

You can serve soup for lunch in portions

How to salt milk mushrooms at home

There are 3 main ways to pickle milk mushrooms: hot, cold and dry.
Each of them has its own characteristics. How to salt milk mushrooms at home correctly to achieve the expected result. The advantage of the hot method is the speed of the process. Can be done in a few hours. The cold version takes several days, but the mushrooms are softer and more flavorful. It is imperative to follow the recipe in order to completely eliminate the natural bitterness of mushrooms. Regardless of the method chosen, soaking and cleaning are required.

Hot salting of milk mushrooms

The choice of method depends on the availability of free time.
Salting milk mushrooms using the hot method at home does not require much effort or expensive ingredients. The bitterness completely disappears from the mushrooms, they retain their structure and remain crispy. To prepare 8 liters of product you will need the following ingredients:

5 kg of milk mushrooms;
2 large spoons of salt per 1 liter of water;
2 tablespoons whole black pepper;
10 peas of allspice;
4 star cloves;
2 bay leaves;
4 cloves of garlic;
dill;
4 currant leaves.

The presence of spices gives mushrooms a unique aroma and unique taste. Despite the impressive list of components, the hot method is quite simple, not labor-intensive and economical.

The average cooking time for milk mushrooms is 20 minutes. But it is best to determine their readiness by appearance. If the mushrooms have settled to the bottom, then they are completely ready.

Cooking method:

The milk mushrooms must be soaked in salted water for 3-4 hours. Then they are washed with a brush, removing debris.
Water is poured into the pan. It should be 2 times more than mushrooms. For each liter, add one and a half tablespoons of salt. In this composition, the mushrooms are boiled for 15-25 minutes. They should sink to the bottom.
In another pan, a spicy brine is prepared, which includes seasonings and 2 tablespoons of salt per liter of liquid. Don't forget about allspice, bay leaf, cloves and dill. They give the finished product a special taste.
The boiled mushrooms are poured into a colander, drained a little and transferred to a pan with brine, where they are cooked for another 30 minutes.
Finally, add the garlic and stir. Currant leaves and a smaller lid are laid on the surface of the mushrooms, which must be pressed down with a weight so that all the milk mushrooms are in the brine.

The pan is placed in a cool place, where it needs to sit for at least a week until it is completely ready.

Cold salting of milk mushrooms

How to salt milk mushrooms in a cold way so that they do not become bitter and become soft.
For experienced housewives this will not be difficult, but for beginners, you need to strictly follow the recipe. With the cold method, the result will have to wait a little longer than with the hot method. For 8 liters of finished product you will need:

5 kg of milk mushrooms;
250 g salt;
head of garlic;
5 bay leaves;
5 currant leaves;
horseradish root;
2 tablespoons black peppercorns;
a small spoon of sugar.

Cold salting of milk mushrooms at home begins with soaking. This will take at least 3 days. The water is changed in the morning and evening so that the fermentation process does not begin.

Cooking method:

To begin the pickling process, you will need a large enamel container. Pour salt into the bottom and add a layer of mushrooms. In this way, the products alternate until all the milk mushrooms are gone. In the middle between the layers you need to add a spoonful of sugar. It will promote the production of lactic acid bacteria.
Place a smaller lid and a good weight on top of the mushrooms. The products are left in this form for a day.
Next, the spices are prepared. Garlic and horseradish root are cut into thin slices. Mushrooms should be placed in jars, alternating with spices. They are closed with nylon lids.
The workpiece is placed in the cellar for a month. The jars can also be placed in the refrigerator. The temperature should be within 5 degrees. The salting process will take at least a month, after which the milk mushrooms can be eaten.

To prevent the product from spoiling, you need to monitor the amount of brine in the jar. If the top mushrooms come into contact with air, they will quickly become moldy and acquire an unpleasant odor.

To avoid botulism, after a month the jars must be sterilized and hermetically sealed.

Recipe for an original dish of salted milk mushrooms and chicken in pots

Potatoes, chicken and salted mushrooms with cheese – it’s hard to imagine a more satisfying and flavorful dish. It can serve as a chic lunch for family and friends on a weekend or holiday.

For 4-5 servings you need:

chicken breast – 0.5 kg;
potatoes – 5-6 pcs.;
salted milk mushrooms – 200 g;
onions – 1-2 heads;
carrots – 1 pc.;
heavy cream – 5-6 tbsp. l.;
cheese – 100 g;
vegetable oil – 50 ml;
curry, pepper, herbs - to taste;
salt - to taste.

Recipe:

Cut the breast into small pieces.
Chop the onion into half rings and the salted mushrooms into thin slices.
In a heated frying pan, fry the onion with vegetable oil for 2-3 minutes.
Then add milk mushrooms and simmer for another 5 minutes.
Cut the potatoes into cubes, carrots into strips.
Grate the cheese on a coarse grater.
Prepare the sauce: add cream, salt, pepper and curry to 0.5 liters of boiling water. Mix.
Take baking pots and place the ingredients in them in layers: the first is potatoes, the second is breast, the third is milk mushrooms with carrots and onions.
Pour cream sauce into the pots until they are about 2/3 full.
Make cheese topping.
Place the molds covered with lids into the oven. Set the temperature to + 180 0C. Wait 60 minutes for it to be ready.

The ingredients do not need to be laid out in layers, but mixed together

Mushroom salad with chicken fillet and cheese

Ingredients:

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

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

Garnish the dish with the remaining tomato slices.

Delicious goulash made from salted milk mushrooms

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

List of ingredients:

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

Recipe step by step:

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

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

Preparation

Pour water for the soup into a saucepan and heat to a boil over low heat.
While the water is boiling, peel and cut the potatoes.
Place potatoes into boiling water.
Finely chop the carrots and onions.
Pour oil into the bottom of the frying pan and fry the chopped vegetables in it for 7-1 minutes until the frying becomes golden brown.
Chop the salted mushrooms and add to the frying.
Simmer vegetables and mushrooms for several minutes.
When the potatoes are boiled until soft, add the mushroom-vegetable mixture to the pan.
Cook for about a quarter of an hour. And only then can you taste and add salt and spices. If you do this earlier, before the mushrooms have thoroughly boiled, you may oversalt the dish.
Mix the eggs into a homogeneous mixture using a whisk.
When the soup is almost ready, pour the eggs into the dish being prepared in a gentle stream, stirring thoroughly to form thin egg “strands.”
Remove the pan from the heat, cover with a lid and let sit for a few minutes.
Serve the soup with herbs, grated cheese, sour cream, and natural yogurt. Wheat croutons or rye bread croutons rubbed with a clove of garlic go well with this dish.

Oven-baked tomatoes stuffed with salted milk mushrooms

Tomatoes stuffed with salted mushrooms are not only appetizing, but also beautiful. This hot appetizer is worthy of decorating your holiday table.

To prepare it take:

strong, large tomatoes – 7-8 pcs.;
salted milk mushrooms – 150 g;
onions – 100 g;
eggs – 2 pcs.;
mayonnaise – 70g;
vegetable oil – 3 tbsp. l.;
ground pepper and salt to taste;
fresh dill for serving.

Stages of work:

The first priority is preparing the filling for the tomatoes. The milk mushrooms are finely chopped. The onion is cut and browned in oil. The eggs are boiled. The ingredients are mixed.
Tomatoes are cut from the stem side. About a quarter is removed. Use a spoon to extract the pulp and juice.
Pepper and salt are added inside the tomatoes. Then they are stuffed.
Tomatoes are poured with a small amount of mayonnaise and sprinkled with grated cheese.
Place on a baking sheet and bake in the oven for 15-20 minutes over medium heat.
Finished stuffed vegetables are decorated with aromatic fresh dill.

You can add chopped garlic to the filling, this will add spiciness.

Recipe for salted mushroom cutlets

Mushroom cutlets can be superior in taste to meat cutlets. The main thing is to follow the technology of their preparation. The main ingredient for the cutlets is salted milk mushrooms.

For 500 g of this product you need:

egg – 1 pc.;
white bread - 2 slices;
onion – 1 head;
some breadcrumbs;
herbs to taste, for example, fresh parsley;
oil for frying.

Stages:

Soak the bread.
Wash the salted milk mushrooms.
Grind them together in a meat grinder.
Chop the onion and fry.
Add together with the raw egg and chopped parsley to the minced meat. Mix.
Make cutlets. Roll them in breadcrumbs.
Fry in vegetable oil until crispy.

Mushroom cutlets are good with tomato or sour cream sauces; a suitable side dish is boiled potatoes and pickled cucumbers

Useful tips

There are a few simple recommendations that will help improve the taste of the product. They are as follows:

mushrooms can be boiled for 20 minutes. Usually this is enough to eliminate everything unnecessary;
Rice or pearl barley will correct the current situation. Place the contents of the jar in a saucepan along with the marinade. The grain is placed in a clean fabric bag, sent to the rest of the ingredients and boiled. Product components tend to absorb salt;
housewives prefer to use them in preparing a separate dish: salad, mushroom soup, fried potatoes. But then there is no need to add salt to the food or do it in a minimal amount.

And in order to avoid the problem of over-salting in the future, you need to learn how to marinate correctly. There are a lot of cooking recipes, there are cold and hot methods. You can use anyone.

How to cook okroshka with salted milk mushrooms

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

For preparation you need:

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

How to cook:

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

Kefir or kvass is added to the finished okroshka

Advice! Kvass can be replaced with sour cream.

How to bake potatoes with salted milk mushrooms

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

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

Algorithm:

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

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

Duck stuffed with salted milk mushrooms

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

Ingredients:

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

Preparation:

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

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

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

Dumplings and dumplings stuffed with salted milk mushrooms

True connoisseurs of Russian cuisine know and prepare a delicious dish - dumplings or dumplings with salted milk mushrooms. It leaves no one indifferent.

The test requires:

water – 1 glass;
flour – 0.5 kg;
egg – 1 pc.;
salt - a pinch;
vegetable oil – 1 tbsp. l.

For the filling, take salted milk mushrooms and onions.

Algorithm:

First prepare the dough. Break an egg into a glass, salt it, shake it and fill it with water.
Sift the flour and pour the egg mixture into it.
Add oil and knead the dough. It should be cool.
Wrapped in film, it is left for half an hour.
At this time, prepare the filling. The fruiting bodies are washed and finely chopped.
Combine with chopped onions, lightly flavored with vegetable oil.
Take the dough out of the film and roll it into a sausage.
Cut into slices and roll them into flat cakes.
Each one is filled with filling and dumplings are made.
Boil in salted water.

The dish is served with sour cream or any sauce to taste

What they look like and where they grow

Milk mushrooms represent the Russula family and belong to the subkingdom of higher mushrooms. Most often they can be found in deciduous and mixed forests. They prefer birch or birch-pine forests with linden undergrowth. They are collected in Western Siberia, in the Upper Volga region, Middle Volga region, in the Urals and in Belarus.

Milk mushrooms ripen from July to September. The height can reach 7 cm, and the diameter of the convex-flat cap is 20 cm. The edges of the mushroom headdress are lowered and have a small fringe. The upper part is quite slippery to the touch and has a white or yellow tint. The plates of the milk mushroom are frequent and also have a white-yellow color. The mushroom stem is even and smooth. It is painted white or yellowish. It's hollow inside. The breast boasts firm white flesh with a fruity flavor.

Milk mushrooms grow in real families. According to one version, it was this property that served as the basis for the name, i.e. “milk mushroom” – growing in a heap.

Currently, there are many types of these mushrooms, which differ in their taste and external characteristics.

Kinds

Milk mushrooms differ from each other in color, smell and, of course, taste. It is these characteristics that have divided the friendly “squad” of mushrooms into different species, each of which has its own characteristics:

Real milk mushroom

This species is milky in color with yellow or red spots. His hat has a kind of funnel in the center, and the edges are curved inward, with fringe. The diameter of the cap reaches 20 cm, and its surface becomes slippery in fog or rain. Creamy plates descend on a slender, strong stalk, which grows up to 6 cm. The mushroom pulp acquires a yellow tint when cut. This species is considered one of the best mushrooms for pickling. At the same time, in jars it turns blue.

You can “hunt” for this type of milk mushroom from July until the onset of frosty weather. At the same time, experts advise collecting them in the fall, because... Mushrooms at this time, although they do not have a long shelf life, are no longer so bitter. Milk mushrooms grow in mixed and deciduous forests. They can be found under linden or birch trees. The most suitable soil for real milk mushrooms is considered to be one that includes a large amount of white clay, which is located very close to the surface.

Aspen milk mushroom

This species has a round, flat cap with a depression in the center and raised edges. The diameter can be 30 cm. The color of the cap is white with red or purple blurry patterns. The plates are painted pale pink, and it is this feature that distinguishes this species from its other brethren. The stem of the mushroom is dense. Its height is about 8 cm. Such milk mushrooms have white in color and fruity taste, which releases whitish milk when cut. They can be found under aspen trees, where milk mushrooms grow in families and are connected, like links in one chain. The best collection time is considered to be the end of summer and the beginning of autumn.

Yellow breast

A bright, yellow-golden hue is a distinctive feature of the species. His hat is also concave in the center and surrounded by a fringed skirt. The size of the “headdress” can be 15 cm in diameter. The fungus looks shiny in sunny weather, but rain makes it slimy. The leg is yellowish in color with small inclusions. Its height can be 5 cm. The plates are usually white and gently descend to the stem. If you cut the mushroom, a rather burning liquid will appear, which may then darken and leave dark spots where it comes into contact with the skin.

If you go to the spruce forest in August or September, then under the branches you may well find entire glades of yellow-capped milk mushrooms.

Oak milk mushroom

This look rather resembles a funnel with its cap with turned up edges. Its diameter can reach 12 cm. The color is orange-brown with brown spots, the leg is the same. The flesh is white and turns pink when cut. Oak milk mushroom, like all other species, secretes juice, which is white in color and has a not too obvious mushroom smell. It is best to use these mushrooms for pickles, but in general the species is considered edible, but conditionally. You should look for such mushrooms on the sunny hills of oak groves, from the end of summer until the onset of cold weather.

Black breast

According to mushroom pickers, this is one of the best mushrooms for pickling, which has a bright, excellent taste, and during the cooking process it acquires a distinct shade of red wine. When fresh, it has a yellow-brown or dark olive cap, the size of which can be 20 cm in diameter. Its edges are curved inward. The skin of the mushroom is slippery. The leg has a greenish tint and reaches 8 cm. It is dense and hollow. When cut, the white pulp acquires a gray tint and releases mushroom “jelly”, which, when reacting with air, becomes purple in color.

The “king” of milk mushrooms grows, as it should be, next to the “queen” of the forest - the birch, i.e. you need to look for it in birch groves. It is better to go for it in the summer - in July or August.

Dry breast

The mushroom has an official name - white podgruzok. This species has a cream color, a cap with a diameter of 20 cm, which, like most milk mushrooms, is concave in the center. Dry milk mushrooms are very tasty and aromatic, and they got their name because dry weather “causes” the mushroom tissue to crack like thin paper. That is why people called him “dry”. Its habitats are considered to be oak forests, mixed forests or birch groves. Collection time is from July to September.

Milk mushrooms, like other representatives of the mushroom kingdom, have their own counterparts, which do not pose a mortal danger to humans, but it is undesirable to eat them, because their taste is quite sharp and unpleasant. And if they decide to cook them, they are first soaked and then boiled in salted water. Among these false milk mushrooms, the following types are considered to be the most famous:

Pepper milk.
These white mushrooms grow in deciduous forests, in dampness and shade. The concave, cream-colored cap can be 20 cm in diameter. Where it is broken, it becomes covered with brown spots. When cut, the mushroom releases a viscous white juice that has a bitter-pepper flavor. It can be salted, but to do this you will have to soak the raw material several times, changing the water each time. But the dry powder is an excellent hot seasoning with a spicy undertone.
Camphor breast.
Very often, among the mosses of a coniferous forest, you can see small brown-red mushrooms with caps of about 6 cm. This is camphor milk mushroom, the smell and taste of which will not allow it to be used as food.
Felt breast or violin.
This species grows near birch and oak trees in large groups. It is painted white, and its funnel-shaped cap is covered with small fibers. The height of the mushroom can be 8 cm, the stem is often completely hidden in the ground, so those who are going to pickle such milk mushrooms collect only the upper part and then soak them for a long period of time.
The breast is golden yellow.
The mushroom has a light yellow tint. The edges of the cap are curved inward. The surface of such mushrooms is sticky and turns purple when touched. When cut, the milk mushroom releases a liquid that has a rather pleasant aroma. This fungus can be used for pickling and pickling. But this should be done after the product has been soaked and boiled.

Video:

how to distinguish a white milk mushroom from a squeaky mushroom Expand