Fried milk mushrooms: recipe with potatoes and sour cream, how to cook black and white milk mushrooms with onions for the winter, can they be fried and how to cook them correctly

Prepared by: Oksana Ch.

10/09/2020 Cooking time: 1 hour 0 min

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A tasty, aromatic and satisfying dish. Milk mushrooms can not only be salted or made into soups. They are no less delicious when fried.

How to choose milk mushrooms

There are several types, however, the most popular is the white milk mushroom. It, like all others, grows in families, but when collecting it there is a chance of “hooking” on a false one. These include the pepper mushroom or violin mushroom. You are unlikely to get poisoned from them, but you will ruin the dish.

When quietly hunting for these delicious mushrooms, it is worth considering a number of points that will help you collect a truly high-quality product:

In most cases, white milk mushrooms have a light-colored cap, which is hairy around the edges. In adult specimens there is a kind of depression in the middle, which is absent in young mushrooms. Sometimes there are yellowish streaks or dark spots on the cap, which is acceptable.
Pay attention to the smell of the mushroom. Real milk mushrooms, whether white or black, have a rich aroma. If you smell peppery notes, then you have come across a fake.
Do not choose mushrooms with long stems, even if they look exactly like the characteristic description. This feature is typical of violinists. You can verify this by running a knife through the pulp - the false mushroom will “make” a squeak.
Don't pick mushrooms along highways. Also avoid old and slightly dried out specimens. Good quality milk mushrooms have a moist cap, which is why people call it “raw”.

Advice: if you are a newly minted mushroom picker, then study the theory as much as possible before going into the forest. In most cases, they differ little from each other; the species can be judged mainly by its place of growth.

Initially, search the Internet in search of educational videos or articles with photos, and then you will be able to accurately separate one species from another.

Salad with milk mushrooms and rice

Rice adds richness to this dish and also softens the harsh taste of salted mushrooms.

Ingredients:

salted milk mushrooms – 200 gr.;
rice (preferably long grain) – 150 gr.;
chicken eggs – 2 pcs.;
dill and green onions – 100 gr.;
mayonnaise – 1 tbsp. l.;
sour cream – 2 tbsp. l.;
salt and black pepper.

How to cook:

Boil the rice in salted water until fluffy.
Hard boil the eggs, peel and cut into cubes.
Also cut the mushrooms into cubes.
Finely chop the greens.
Mix all ingredients, season with sour cream and mayonnaise, salt and pepper.
If desired, you can pre-fry the mushrooms, as in previous recipes. You can also add pickles or crab sticks to the recipe.

How to prepare milk mushrooms

These mushrooms are distinguished by milky juice, which gives bitterness. Therefore, before looking for a recipe, in order to avoid spoilage of the dish, it is necessary to keep the product in water. The main question here is how much. Soaking lasts at least two days.

But before proceeding to this stage of product processing, it is necessary to clean the mushrooms. The top layer of the cap is scraped off, if desired, the “tinsel” around the edges is removed and part of the base is cut off with the ground.

When cleaning, you should also not forget that these mushrooms, despite their bitter taste, are still loved by forest animals. Therefore, carefully examine each milk mushroom for the presence of bugs, worms and slugs.

If some time has passed since your arrival from the forest, and the leaves, along with the rest of the debris, have stuck strongly, you can place the mushrooms in water for a while. After such manipulations, the dirt will easily fall behind.

Important: housewives often add a little lemon and salt to the water when soaking milk mushrooms. But following this advice does not exclude regular fluid changes. Even with these absorbents, the product will sour and deteriorate. It is recommended to collect fresh water as often as possible - at least a couple of times a day, and the mushrooms should be washed.

When the raw material is cleaned, it should be sorted by caliber. This will ensure even cooking later on. For the same purposes, you can immediately cut the still raw product into equal segments.

The final stage before cooking fried milk mushrooms is boiling the mushrooms. The average process time is 20 minutes. However, it all depends on the quantity of the batch being processed. Its behavior will tell you about the readiness of the main ingredient - the mushrooms will settle to the bottom.

Tip: skim off the foam on the surface of the broth with a slotted spoon; this must be done even taking into account that it is not recommended to use the broth in the future.

What types of milk mushrooms are there for frying?

Fresh. The most preferable option, but the most difficult in terms of extraction. Milk mushrooms are rarely found in the supermarket. This means you have to go into the forest, which not every city dweller can afford. If you are lucky enough to get fresh milk mushrooms on your dinner table, that’s great!
Dried. The most common option in urban environments, because it can be found in stores. In order for the dry mushroom to look like fresh and be ready for frying, it must be soaked in water at room temperature for about 2 hours.
Salty. Yes, such mushrooms can also be fried. People often pickle milk mushrooms, so many people have a jar in their bins. The taste is a little specific, but many people really like it.

Fried milk mushrooms with onions and sour cream

Another hassle-free lunch recipe. This gravy is served with boiled potatoes. And for an original taste, you can experiment with Provencal herbs.

Number of servings: 5

Cooking time: 30 minutes

Energy value

calorie content – 238 kcal;
proteins – 4.5 g;
fats – 22.1 g;
carbohydrates – 5.3 g.

Ingredients

milk mushrooms – 500 g;
sour cream – 300 g;
onions – 2 pcs.;
spices - to taste;
sunflower oil – 30 ml;
salt - to taste;
butter – 20 g.

Step-by-step preparation

Peel the mushrooms, cut into medium pieces, and boil for about 25 minutes. Then pour into a sieve and leave to drain.
Heat sunflower oil in a frying pan and add a stick of butter to it - this will make the taste more delicate. Place the milk mushrooms. Fry for about ten minutes.
Pour the onion into the frying pan, cut into thin semicircles. Sauté until the vegetable changes color.
Add sour cream and sprinkle with spices. Leave on the stove for another seven minutes.

Feeding features

Mixed. Just mix mushrooms and potatoes, sprinkle herbs on top. This serving looks delicious at home.
Separate. Place potatoes on one side of the plate and milk mushrooms on the other. With greens we visually “separate” the ingredients. Looks very impressive!
With sour cream . We take a separate serving and place two tablespoons of sour cream on the part where the milk mushrooms lie. Or you can mix sour cream into a frying pan with milk mushrooms, this option is also very good!

In any case, experiment and look for the best cooking method for yourself, because cooking is creativity! Bon appetit!

Fried milk mushrooms with potatoes

Fried potatoes with mushrooms will be a welcome dish on the table. But it doesn’t always turn out crispy and fried. To achieve the result, many recommend cooking the main ingredients in different dishes, but in this case the potatoes are not so strongly imbued with the mushroom aroma. But there are other nuances to obtaining a successful dish, which you will learn about from this recipe.

Number of servings: 8

Cooking time: 45 minutes

Energy value

calorie content – 171 kcal;
proteins – 4 g;
fats – 6 g;
carbohydrates – 25.2 g.

Ingredients

yellow potatoes – 1 kg;
onions – 2 pcs.;
milk mushrooms – 500 g;
vegetable oil – 50 ml;
salt - to taste;
dill, greens - a small bunch.

Step-by-step preparation

First, prepare all the components. Boil and chop fresh mushrooms. Peel the onion and chop into small cubes. Peel the potatoes and chop them into cubes like fast food.
Pour oil into a hot frying pan and add onion when it starts to simmer. Sweat it a little and add milk mushrooms. Fry for at least a quarter of an hour over moderate heat.
When the mushrooms begin to brown, add the potatoes. But try to use only dry root vegetables without moisture after mashing. Otherwise, the product will turn into puree.
Turn on the gas almost to maximum, cover with a lid on top. If it is not equipped with a special hole, then leave a gap. Don't rush to mix right away. Cook until desired crispiness and only then add salt and sprinkle with dill.

Recipe for cooking milk mushrooms fried with potatoes

Milk mushrooms fried with potatoes in a fragrant sauce with fresh herbs can amaze any gourmet with its taste.
Naturally, you need to know how to cook milk mushrooms with potatoes according to all the rules of culinary skill. We will analyze all these subtleties further along the way. Before preparing milk mushrooms fried with potatoes, you need to take the following products:

10 potatoes
600 g milk mushrooms
2 onions
70 g vegetable oil
salt
pepper
greenery.

Method for preparing fried milk mushrooms with potatoes according to the recipe: cut the peeled and washed root vegetable into cubes. Pour oil into the pan and when it is hot, add the potatoes. After frying it for 10 minutes on all sides, set aside. Cut the washed milk mushrooms into small pieces and simmer in their own juice, adding a little salt. In a separate pan, fry finely chopped onion; When it's ready, add the mushrooms. Mix potatoes with mushrooms and onions and simmer under a closed lid over low heat for 7 minutes.

Fried milk mushrooms with garlic and parsley

You can not only fry milk mushrooms with potatoes, but also make a simple snack out of them by adding a couple of ingredients.

Number of servings: 2

Cooking time: 20 minutes

Energy value

calorie content – 256.1 kcal;
proteins – 5.1 g;
fats – 23.2 g;
carbohydrates – 7.1 g.

Ingredients

milk mushrooms – 300 g;
garlic – 5 cloves;
olive oil – 35 ml;
parsley - 1 large bunch;
salt - to taste.

Step-by-step preparation

Chop the boiled mushrooms quite coarsely. It is best to use caps for the recipe - they have a lighter texture. Place the pieces in a frying pan with olive oil, which is well heated. When the product enters the dish, it should sizzle immediately and not just float in the oil, which can have a detrimental effect on the final taste.
Peel the garlic. This is quite simple to do by pressing the clove with the back of a knife - after which the husk will quickly fall away from the clove. Don’t worry that the vegetable will lose its shape; on the contrary, it will be easier to chop it. Add garlic to the pan.
Now you need to chop the parsley. When you wash your greens, dip them in a bowl of water several times to preserve their appearance. Add the aromatic herb to the dish and fry everything together for about six minutes. Don't forget to add salt.

This is interesting: you can improvise with seasonings to suit your taste. A chili pepper is perfect for an appetizer; a couple of rings are enough to add a slight spiciness.

Is it possible to fry milk mushrooms and trumpets together?

In most cases, these two types of mushroom are salted or pickled due to their pronounced bitterness in taste. But you can also fry them with garlic or onions, you just need to soak them for several days in advance.

Product set:

300 g mushrooms;
200 g of tremors;
3 cloves of garlic;
50 ml sunflower oil;
1 bunch of parsley;
salt according to taste preference.

How to fry according to the recipe:

Wash the product thoroughly, soak for 3-4 days, boil the mushrooms for 10 minutes, thereby getting rid of bitterness.
Place both types of mushrooms in a hot frying pan and fry for about 10 minutes.
Peel the garlic, then chop it using a press, chop the parsley as finely as possible, place it in a frying pan, add salt and add vegetable oil.
Fry until golden brown, turn off the gas and serve.

Fried milk mushrooms in garlic sauce

The easiest way to diversify your diet is to prepare gravy for your favorite side dish. It doesn’t matter what you prefer, buckwheat, rice or pasta. Milk mushrooms in sauce go with everything.

Number of servings: 5

Cooking time: 45 minutes

Energy value

calorie content – 317.5 kcal;
proteins – 9.2 g;
fats – 25.2 g;
carbohydrates – 13.5 g.

Ingredients

cheese – 70 g;
boiled milk mushrooms – 450 g;
olive oil – 2 tbsp;
cream – 300 ml;
butter – 30 g;
salt - to taste;
pepper - to taste;
garlic cloves – 3 pcs.;
flour - 2 tbsp.

Step-by-step preparation

Finely chop the mushrooms. The optimal cutting method is julienne, which involves chopping the food into thin strips. This allows you to quickly bring the components to readiness and makes the gravy more uniform in consistency.
Melt a piece of butter in a frying pan and add olive oil. In this combination, the ingredients will acquire a silky texture, but will not burn. Place the mushrooms. Sauté for about ten minutes, paying attention to their appearance - they should not become dry.
Pass the peeled garlic through a crusher and send it to the mushrooms, slightly simmering. Then add just a little flour and mix vigorously, it should coat each ingredient.
Pour in the cream and bring almost to a boil. Add grated cheese in small portions. It can be either ordinary melted “Orbit” type or noble cheddar or parmesan. Leave on the stove until the product has melted and remove from the heat.

How to deliciously fry milk mushrooms in a tomato

Milk mushrooms fried with potatoes in tomato is another option for a tasty and satisfying dish for the family.

700 g boiled milk mushrooms;
7 potatoes;
3 cloves of garlic;
4 tbsp. l. paste + 100 ml water;
150 g processed cheese;
Vegetable oil;
3 onions;
Salt and ground black pepper;
Parsley.

Below is a step-by-step recipe for preparing potatoes with milk mushrooms in tomato.

Peel and chop the onion, place in a frying pan in oil and fry until soft.
Add milk mushrooms cut into pieces, fry for 15 minutes.
Place the mushrooms and onions in a separate bowl, and fry the potatoes cut into strips in oil until golden brown.
Add salt to taste, pepper and add finely diced garlic, stir.
Mix water with tomato paste, add a little salt, pour into potatoes, add mushrooms and onions, simmer for 10 minutes.
Add finely grated cheese, mix with the main mixture and continue simmering for 10 minutes.
At the end, sprinkle with chopped herbs, stir, cover with a lid and turn off the heat.

Fried milk mushroom legs

Some housewives do not use the legs of milk mushrooms for food, because they have a denser structure, unlike the caps. However, they are great for fillings, such as dumplings.

Number of servings: 3

Cooking time: 25 minutes

Energy value

calorie content – 178.1 kcal;
proteins – 3.9 g;
fats – 15.2 g;
carbohydrates – 6.5 g.

Ingredients

milk mushroom legs – 400 g;
vegetable oil – 45 ml;
onions – 1-2 pcs.;
salt - to taste.

Step-by-step preparation

Slice the legs after boiling them. You can add salt and bay leaves to the broth.
Pour some of the oil into the frying pan and place the mushrooms in it. Fry until the juice evaporates. To be sure that the legs are completely stewed, you can simmer under the lid, but in this case the process will take a little longer.
Add the onion cubes and pour in the remaining oil. Add some salt. Fry for about a quarter of an hour.

This is interesting: the dish can be passed through a meat grinder, resulting in aromatic mushroom caviar, which is suitable for making sandwiches.

Mushroom cream soup

Ingredients:

0.5 kg milk mushrooms
2 onions
3 large potatoes
300 ml chicken broth
1 clove of garlic
200 ml 20% cream
salt
pepper
spices
fresh herbs
homemade crackers.

Rinse the mushrooms in cold water, finely chop the onion, cut the potatoes into small cubes. Turn on the “Baking” mode, put the onion in the multicooker, sauté it for 10 minutes. Add mushrooms, potatoes and chopped garlic, close the lid and leave to cook until the end of the cooking time. Prepare croutons: cut white bread into cubes, place it on a greased baking sheet and bake in the oven (readiness depends on the desired degree of roasting and crispness). After the beep, add broth, salt, add spices and turn on the same “Baking” mode for another 10 minutes. After this, the entire mixture must be passed through a blender, then placed back in the slow cooker, add cream and boil in the “Steam” mode. When serving, add chopped herbs and croutons to a plate.

Country-style fried milk mushrooms

This type of food is distinguished by the way it is cut - the ingredients are crumbled into fairly large pieces, which gives the dish a certain charm. This dish is perfect to put on a holiday table, and you can cook it either on the stove or in pots in the oven.

Number of servings: 10

Cooking time: 1 hour 10 minutes

Energy value

calorie content – 159.2 kcal;
proteins – 3.9 g;
fats – 5 g;
carbohydrates – 24.7 g.

Ingredients

milk mushrooms – 500 g;
potatoes – 1.1 kg;
vegetable oil – 60 ml;
onions – 2 pcs.;
red carrots – 2 pcs.;
salt - to taste;
bay leaf – 2 pcs.;
black pepper – 3 peas;
greens - to taste.

Step-by-step preparation

Fry pre-boiled mushrooms with a few tablespoons of oil. Transfer to a large, thick-walled saucepan or cauldron.
Proceed in the same way with onions and carrots. They should be cut into semicircles.
Now add large pieces of potatoes to the main mass. You can also give it a fried crust. Pour in just a little water and add spices. Leave on the stove until the root vegetable softens.

Tip: you can use sour cream or milk as a liquid.

Cooking potatoes with pickled mushrooms in a frying pan

Marinated mushrooms have a pleasant sourness, so using them in frying is also quite acceptable. The recipe is based on the same ingredients:

pickled mushrooms 400 g;
potatoes 5 pieces;
onion 1 piece;
low-fat sour cream 3 tablespoons;
herbs, spices, salt - at your discretion.

The technology is like this:

First, fry the onion in hot oil until brightly browned.
And then they introduce potatoes, chopped into strips. Fry until golden brown.
Then - a line of chopped and pre-soaked (if necessary) pickled mushrooms.
Bring until done (takes 7-8 minutes).
Served with sour cream and herbs.

Fried salted milk mushrooms

This recipe is suitable for those who were able to stock up on a jar of the delicacy for the winter, but do not have the opportunity to use a fresh product. It’s up to you to decide what to assemble the workpiece with. If you want, treat yourself to reproducing any of the recipes described above or the simplest dish. The main thing is to adhere to some rules.

Number of servings: 2

Cooking time: 20 minutes

Energy value

calorie content – 194.4 kcal;
proteins – 4 g;
fats – 18 g;
carbohydrates – 4.2 g.

Ingredients

salted milk mushrooms – 400 g;
onion – 100 g;
vegetable oil – 35 ml.

Step-by-step preparation

Remove the canned mushrooms from the jar, place in a colander and use it to drain in several waters. You need to wash off the salt as much as possible. Then allow time for the liquid to drain.
Heat the oil, add translucent onion rings into it and after a couple of minutes add mushrooms. If necessary, cut overly large specimens. Fry for a quarter of an hour. Do not salt the dish. Despite the fact that you gave the milk mushrooms water treatments, salt still remained in moderate quantities.

This is interesting: no matter how tasty the milk mushroom is, it is one of those mushrooms that is not dried. This is due to milky juice, which can be removed by soaking. And after such procedures, it is not recommended to dry the product to avoid spoilage and mold.

Selection and preparation of ingredients

To prepare delicious milk mushrooms with sour cream and onions, both fresh and marinated, as well as salted mushrooms are suitable. For freshly picked milk mushrooms, you need to thoroughly clean the surface of the cap and stem. Otherwise, there will be fine sand in the dish.

Important! All types of milk mushrooms contain milky juice, which gives the mushrooms bitterness. Therefore, before cooking or canning, these mushrooms need to be pre-soaked in water for several hours. Experienced housewives reduce this time by adding a pinch of salt and citric acid to the water.

Housewives often add sour cream, potatoes, onions, meat, herbs, garlic and other ingredients as accompanying ingredients to the trophies of a “silent hunt.” When preparing salted or pickled mushroom stocks, you should be careful with adding salt, while ground black pepper in the recommended quantities perfectly emphasizes the taste of the finished dish.

Fried milk mushrooms with meat

Many compare milk mushrooms to meat, based on its dense structure. And if you combine these products in one tandem, you get an incredible dish.

Number of servings: 7

Cooking time: 1 hour

Energy value

calorie content – 593.7 kcal;
proteins – 13.1 g;
fats – 53.7 g;
carbohydrates – 3.6 g.

Ingredients

pork – 800 g;
white wine – 200 ml;
milk mushrooms – 300 g;
onion – 1 pc.;
sweet pepper – 1 pc.;
olive oil – 45 ml;
salt - to taste;
pepper - to taste.

Step-by-step preparation

Boil the mushrooms, cut into several segments.
Remove the membranes from the pork and chop into small oblong pieces. Place in a frying pan and cook until golden brown. Pour in the wine and leave the alcohol to evaporate at medium temperatures.
On the next burner, prepare a fry of onions, lettuce and mushrooms. Combine all the ingredients together and simmer for another half hour.

Give yourself and your loved ones joy with delicious food, because this is one of the opportunities to show you care. Invent, fantasize, create, and the satisfied faces of the tasters will be your reward. Try cooking milk mushrooms according to any of the suggested recipes, and you will see that they are just as tasty as other mushrooms.

With salted mushrooms and egg

This salad is prepared very quickly and will be an excellent addition to lunch or dinner.

List of ingredients:

milk mushrooms – 400–500 gr.;
boiled chicken eggs – 4 pcs.;
large onion – 1 pc.;
salt, pepper, mayonnaise - to taste.

How to cook:

Cut the milk mushrooms into small cubes and place in a heated frying pan.

Fry over medium heat, stirring, for 5-7 minutes. This is necessary so that excess moisture evaporates from the mushrooms and the taste becomes more pronounced.

Cut the onion into half rings and fry until golden.

Peel the eggs and cut them. Mix all the ingredients, season the salad with sour cream or mayonnaise, salt and pepper.

You can serve the salad plain, or you can garnish it with herbs and fresh cucumber.

Salad recipe with salted milk mushrooms and pineapples

This salad is too exotic for everyday use, however, it will come in handy for the holidays.

Ingredients:

milk mushrooms (salted) – 0.1 kg;
canned pineapples – 1 can (580 ml);
hard cheese – 0.1 kg;
chicken eggs – 4 pcs.;
onions – 2 pcs.;
chicken fillet – 0.2 kg;
mayonnaise – 100 gr.;
vinegar 9% - 2 tbsp. l.;
salt – 0.5 tsp;
sugar – 1 tsp.

How to cook:

Boil the chicken. Cut into small pieces, place on the bottom of the salad bowl and brush with mayonnaise.
You need to lubricate each layer with mayonnaise.
Cut the onion into cubes, add vinegar and water in a 1:1 ratio. Let it marinate for 10-15 minutes, then mix with the sliced mushrooms and place on top of the chicken.
Place the next layer of hard-boiled and chopped eggs.
Grate the cheese on a coarse grater and sprinkle on top.
Remove the pineapples from the jar and cut into triangles. Place a beautiful pattern on top. They do not need to be greased with mayonnaise, but can be decorated with a sprig of parsley.

Let the salad soak thoroughly, leaving it in the refrigerator for a couple of hours. After this, it can be served. Bon appetit!