Types of milk mushrooms: how to distinguish edible ones and where do they grow?

The abundance of mushroom dishes is one of the features of Russian national cuisine. In domestic cooking, mushrooms are used, which are not considered edible abroad. One of these original Russian delicacies is white milk mushrooms.

These aromatic and very tasty mushrooms are traditionally pickled during the harvest season, and in winter they are served to themselves and guests as a snack. But not everyone knows that milk mushrooms can be fried, dried, pickled and used to make soup.

Before you start preparing dishes from white milk mushrooms, it is important to properly prepare the mushrooms, since their pulp contains a milky juice that has a rather unpleasant taste. In order to neutralize bitterness, two main methods are used - soaking and boiling in salted water.

How to clean

First of all, you need to carefully examine the mushrooms, remove large and easily separated debris, reject and throw away those that are eaten by worms, are loose to the touch, or are wrinkled during transportation. Quite often, recipes recommend sorting mushrooms by size so that they can be beautifully placed in a jar or other container for pickling.

In addition, it is the young, and therefore small and strong, milk mushrooms that are the meatiest and hold their shape best when cooked.

1. Then the gifts of the forest should be soaked in cold water for a day. To get rid of unwanted worms and beetles, you can add a pinch of salt to the water, and to prevent the mushrooms from floating, press them down, for example, with a plate. It is better to put the soaked milk mushrooms in a cool place and do not forget to change the water as often as possible (at least 3-4 times), otherwise they may turn sour.
2. After soaking, you need to start the final cleaning. The easiest way to do this is with a toothbrush or the hard side of a dish sponge. Yellowed and limp areas can be trimmed with a knife.

Chemical composition

Milk mushrooms are a source of amino acids and vitamins.

In terms of their chemical composition, almost all mushrooms resemble a mixture of meat and vegetables.
This is why they acquired the second name “forest bread”. Interestingly, more protein is concentrated in young fruiting bodies than in old ones. In dried mushrooms, proteins account for 30% of the total mass, in fresh mushrooms - 5%. Essential oils give mushrooms their unique aroma, and resins give them their characteristic pungency. The energy value of dried mushrooms is 7-10 times higher than fresh ones. Despite their low calorie content (100 grams of fresh milk mushrooms contain 16 calories), even in small quantities they quickly saturate the body. The body of the fungus contains 18 amino acids, essential oils, polyunsaturated fatty acids, sterols, and phosphatides. In terms of lipid content, milk mushrooms are superior to vegetable crops. Fats account for up to 2.7% of the total mass, of which 67% are fatty acids that are not synthesized by the human body. The main part of carbohydrates is represented by fiber, which helps remove cholesterol and toxins from the body and normalizes the functioning of intestinal microflora. The breast is rich in organic acids (oxalic, fumaric, citric, tartaric), vitamins PP, C, B1, B2, enzymes (cytarase, urethase, amylase, lipase). The latter, in turn, are involved in the breakdown of glycogen and fats. In the fruiting body of the fungus, the water content reaches 90% of the mass. Table No. 1 “Nutritional value of fresh milk mushrooms”

Table No. 2 “Chemical composition of fresh milk mushrooms”

Milk mushroom proteins contain amino acids that are completely absorbed by the human body, since they are in a balanced composition. After cooking, the calorie content of milk mushrooms increases due to the absorption of oil and other substances during frying, boiling or baking.

How to pickle correctly

1. Peel and rinse the milk mushrooms. Place caps down in a large container and fill with cold water. To prevent the mushrooms from floating, cover with a large plate or a lid of slightly smaller volume than the container used. Soak for 3 days, changing the water at least three times a day to avoid souring.
2. Scrape the soaked mushrooms, removing any remaining dirt. Check to see if there are any limp specimens after soaking. If there are any, mercilessly get rid of them, because if they are salted they will become lethargic and tasteless. Only strong, elastic milk mushrooms should be used for pickling.
3. Sprinkle the bottom of a non-metallic (glass, plastic or enamel without chips) dish with salt, place a layer of selected milk mushrooms on top, repeat the sequence. For 1 kg of mushrooms you will need 40 g of salt (about 2 tbsp).
4. After all the mushrooms are in the bowl mixed with salt, put pressure on top. This could be a plate with a 3-liter jar filled with water. Leave in a cool, dark place, and after a week, put into jars. However, experienced mushroom pickers advise not to close the lids too tightly. If you have a cellar or a glassed-in balcony, it is better to leave the milk mushrooms in a large container under pressure, adding brine if necessary.

How to dry for the winter

IMPORTANT! Milk mushrooms belong to the lamellar mushrooms (like honey mushrooms, saffron milk caps, russula), and they are dried extremely rarely. With this method of processing, very little of the final product comes out. The bitterness characteristic of fresh milk mushrooms does not go away after drying, and when preparing dishes, mushrooms prepared in this way will have to be soaked for a long time.

You should adhere to the following rules:

• mushrooms intended for drying are not washed or soaked. More than you can get by, wipe the milk mushrooms with a slightly damp cloth. It is best to simply scrape the stem and cap with a knife to remove debris;
• Use only strong and resilient specimens. Do not dry wormy specimens under any circumstances;
• If the mushrooms are dried whole, they need to be sorted by size or cut into equal pieces so that the dehydration process occurs evenly.

In urban conditions, the most acceptable options for drying mushrooms are an oven and an electric dryer. When using the oven, place the mushrooms on a wire rack or parchment-lined baking sheet so that they do not touch each other. Set the temperature from 45 to 70 degrees. Ideally, the oven has an air convection function.

If not, the door can be opened slightly to the width of your palm. During the process, the milk mushrooms should be stirred periodically. The time varies depending on the size of the fruiting bodies and the set temperature. Readiness is determined as follows: mushrooms should bend, but not break, be elastic and dense to the touch, but not moist.

Is the mushroom edible or not?

In foreign science, bitter milk mushrooms are most often considered inedible mushrooms. In the domestic specialized literature, they are usually described as conditionally edible, having category IV nutritional value. This means that they can be eaten after preliminary cooking.

Is it possible to get poisoned by bitters?

Like all conditionally edible mushrooms of the Mlechnik genus, bitter milk mushrooms can provoke an attack of acute gastroenteritis - inflammation of the stomach and small intestine. This is due to the high content of resinous substances in their juice.

Poisoning caused by improper preparation or violation of the rules for pre-processing bitters occurs in a mild form.

How to fry

Milk mushrooms, including white ones, are used for frying only by brave housewives. But if you want to diversify the menu and try something new, you can afford such an experience.

REFERENCE! It is believed that the fragile cap of the milk mushroom is more suitable for frying, rather than the hard leg.

1. Before you start frying, the mushrooms need to be cleaned and soaked, and boiled in boiling salted water for 10-15 minutes.
2. The milk mushrooms, drained in a colander, are poured onto a pre-heated frying pan and covered with a lid.
3. In 5 minutes they will be ready.
4. If desired, they can be flavored with sour cream or cream, add fried onions, garlic, herbs and potatoes.

How to marinate

The lactic acid contained in milk mushrooms greatly complicates preservation. Milky juice can cause a cloudy sediment to appear in the marinade, and what’s even more unpleasant is that it leads to the contents souring and the jar exploding. To protect the workpiece, milk mushrooms must be soaked in advance.

IMPORTANT. To prepare mushrooms using the cold method, they should be soaked for several days. When marinating milk mushrooms using the hot method, they are boiled in brine, which means the soaking time can be reduced.

Cold marinated white milk mushrooms

Ingredients:

• 1 kg of mushrooms;
• 1 liter of water;
• 2-3 tbsp. l. 9% vinegar;
• 2 tbsp. l. Sahara;
• 2 tbsp. l. salt;

• 3 bay leaves;
• 4 things. peppercorns;
• 3 blackcurrant leaves;
• bunch of dill.

Preparation:

1. Prepare milk mushrooms: soak for 48 hours, remembering to change the water and rinse from time to time. Place in salted boiling water and cook until they reach the bottom of the pan. Cool.
2. Add vinegar, sugar, salt, bay leaf, peppercorns, currant leaves and half a bunch of dill to the water. Bring to a boil, then leave to simmer for 10-15 minutes. Then let it cool.
3. Finely chop the remaining dill. Mix with milk mushrooms.
4. Place mushrooms in sterilized glass jars and pour marinade over them. Cover the jars with a breathable material, such as gauze or parchment, and secure with an elastic band or tie with thread. Leave at room temperature for a day.
5. Remove the gauze or parchment lids, roll up the jars and store in a cool, dimly lit place.

Hot marinated white milk mushrooms

Ingredients:

• 2 kg of milk mushrooms;
• 2 liters of water;
• 50 g salt;
• 4 bay leaves;

• 5 peas of allspice;
• 5 pieces. carnations;
• 20 ml of 70% vinegar essence.

Preparation:

1. Soak milk mushrooms soaked for 24 hours and coarsely chopped, pour 1 liter of water with the addition of 10 g of salt. Place on fire and bring to a boil. Boil for 20 minutes, skimming off any foam. Drain the water and rinse the mushrooms.
2. Dissolve 40 g of salt in 1 liter of boiling water, add pepper, cloves, bay leaf.
3. Dip milk mushrooms into the marinade and boil for 15 minutes. Pour in vinegar essence and stir.
4. Use a slotted spoon to catch the fruiting bodies and place them in pre-sterilized jars. Pour over hot marinade.
5. Roll up the jars with boiled lids and place them upside down. The pickled mushrooms will be ready in a month.

Doubles and their differences

A species similar to the pepper mushroom is the violin.

Important! The mushroom is conditionally edible; in appearance it is very similar to the pepper milk mushroom, but when broken, the milky juice turns reddish. The plates are wider and spaced less frequently. It grows mainly in open spaces of birch or aspen groves.

The bluish breast is also classified as a twin.

It is found in both deciduous and coniferous forests and grows on calcareous soils. The structure of the plates differs: in the double they are wider and less frequently spaced. The species are identical in nutritional value.

Cooking dishes from white milk mushrooms at home

Fried mushrooms with potatoes

Lightly roll white milk mushrooms soaked and boiled in salted water in flour and fry in sunflower oil. The flour breading will allow the mushrooms to retain their shape and give them a nice golden color.

Peel and boil the potatoes, cut into arbitrary slices and fry. Combine potatoes and mushrooms in one frying pan, pour sour cream mixed with mayonnaise. Simmer over low heat for 7-10 minutes.

White milk mushroom soup recipe

1. Prepare a roast of carrots and parsley root.
2. Peel and cut 2 potatoes. Place the vegetables in 1 liter of boiling water and cook for 10-15 minutes until the potatoes are soft.
3. Cut 100 g of salted white milk mushrooms into strips and add to the vegetable broth. Cook for another 10 minutes.
4. Serve the soup with a spoonful of rich sour cream and fresh herbs.

Milk mushroom salad

1. Boil 4 medium potatoes, cool, peel and cut into cubes.
2. Cut fresh cucumber into thin slices.
3. Rinse the salted white milk mushrooms under running water, pat dry with a paper towel and chop into strips.

Prepare the dressing : mix a tablespoon of mustard, 3 tbsp. l. olive or sunflower oil, 1 tbsp. l. wine vinegar.

Mix all ingredients and season the salad with ground pepper.

REFERENCE. As a rule, there is no need to additionally add salt to dishes containing salted milk mushrooms. If the dish still turns out to be a little bland, this can be corrected by increasing the number of mushrooms used.

Mushroom pickers recommend salting milk mushrooms with currant, cherry and horseradish leaves; others insist that salt and dry dill are enough for these mushrooms. Which way you will salt is up to you. In any case, it will be a delicious snack!

Salty product in tomato

To cook canned milk mushrooms in tomato sauce you will need:

• 2 kg of product;
• 2 kg of tomatoes;
• 5 units of sweet pepper;
• bulb;
• 4 cloves of garlic;
• spices.

Cooking steps:

1. Wash and peel the mushrooms. Boil.
2. Puree the tomatoes in a blender. Then pass through a sieve to remove the seeds and skins.
3. Blend onions, peppers and garlic with a blender.
4. Combine all ingredients in a saucepan. Add salt and sugar to taste. Put it on gas. When it starts to thicken, you need to remove it from the stove.
5. Sterilize the container. Place garlic, dill, and peppercorns on the bottom. On top are mushrooms. Pour over the sauce.

As you know, there are many recipes with salted milk mushrooms that will not leave lovers of this product indifferent. However, it is important to prepare them correctly so that the taste of the food does not spoil later.

Preparing mushrooms for the winter

Nowadays you can find any pickles in stores. But it’s more pleasant to make mushrooms for the winter yourself! A simple recipe for you on how to pickle milk mushrooms in jars!

2 hours

20 kcal

4.64/5 (45)

There is a tradition in my family. Every autumn, on one of the weekends, we get together as a family and go to the forest to pick mushrooms. I have loved this event since childhood and always looked forward to it. First of all, walking through the forest was fun. And secondly, I have always really loved mushrooms.

Recipes for their preparation are passed down from generation to generation. My grandmother and mother taught me how to cook different types of mushrooms, but my favorite ones are salted milk mushrooms

. Preparing them for the winter is very easy, but so much fun!