How to pickle mushrooms for the winter: in jars, rules and pickling recipes

Dried mushrooms

The simplest and, perhaps, good way to prepare mushrooms for the winter, when all the bins are already full and the jars are rolled up, is drying.

Dried mushrooms make excellent soups, rich and aromatic gravies, and, most importantly, good independent dishes. It is important to remember that not all mushrooms are suitable for drying

For example, tubular mushrooms are best suited for drying, such mushrooms include porcini mushrooms, boletus mushrooms, and boletus mushrooms. Lamellar mushrooms are also good for drying; prominent representatives of these are champignons and honey mushrooms

It is important to remember that not all mushrooms are suitable for drying. For example, tubular mushrooms are best suited for drying, such mushrooms include: porcini, boletus, boletus

Lamellar mushrooms are also good for drying; prominent representatives of these are champignons and honey mushrooms.

Chanterelles, which are part of a separate species called “chanterelles,” can also be stored for the winter, although it should be remembered that when dried, these mushrooms give a bitter taste, which not everyone will like.

The most important thing when drying mushrooms is the selection of raw materials; these should be fresh, dense, undamaged specimens, without signs of rotting or worminess. For champignons and mushrooms, only the caps are dried, discarding the stems. But boletus mushrooms have both caps and legs that go to drying, but first you need to separate them from each other so that the raw material can dry better. Mushrooms should be cut into small pieces, no more than 2 cm; some mushrooms can be dried whole.

There are several drying methods, each method has its own characteristics.

Thread drying

Our ancestors have used this method from time immemorial. For this method we will need canvas or nylon thread.

We string the mushrooms on a thread and hang them in a dry, ventilated area in the shade.

Dry in the oven

You can also dry mushrooms using special ovens, but if there are none, then you can use the oven.

It is best to dry oyster mushrooms, olives and other wet mushrooms in this way.

To dry in the oven, you must follow a number of rules so as not to overdry the product, or, on the contrary, not to bring it to readiness.

Place the washed, satiated (we blot with a towel) and sliced ​​mushrooms on a wire rack with a tray and dry at a temperature of 40-50 degrees with the oven open for up to 8 hours. Then let the dried mushrooms rest a little in a well-ventilated and dry place. After 24 hours, put the mushrooms back in the oven and dry for up to 6 hours, depending on the readiness of the product, at a temperature of 65 - 75 degrees.

We regulate the temperature using the oven door, and the fire should always be minimal.

How to properly cook dried mushrooms. Before direct cooking or frying, such mushrooms need to be soaked. The soaking time for different types of mushrooms varies; some require only 30 minutes, while for others even an hour will not be enough. But determining the readiness of boiling or frying dried mushrooms is very simple, place them in clean cold water and when all the mushrooms are saturated with moisture and open, then they are ready for the next stage, namely boiling, this should be done for at least 35-40 minutes, so that the mushrooms impart all their aroma and taste to the broth. We prepare the soup in the same broth.

Places where black russula grows.

Mostly black russula grow in pine forests. They live in groups. Nigella grows under pine trees. Fruiting of nigella is observed from July to October. Black russula are common in mixed, deciduous forests and conifers.

Evaluating the edibility of nigella.

Black russula are edible, but they are not very tasty; they are classified in the 4th category. During salting they turn black. Their taste is sweetish and pleasant. They are also boiled and stewed. It is recommended to soak the russula before cooking. These mushrooms go well with fried and stewed vegetables. And salted russula are considered a delicacy. Salted russula are ready within 24 hours. They go well with other types of mushrooms.

Fried russula is not inferior in taste to many other types. Black podgrudki can be served as a separate dish or with side dishes. Some connoisseurs prepare chops from them. But it is not recommended to add russula to soups, as they give the dish a bitter taste.

Properties and benefits of black loads.

Black russula contains vitamins B2 and PP, as well as carbohydrates, fats and proteins. These mushrooms have an antibacterial effect. The calorie content of black russula is low, so they are suitable for dietary nutrition, but at the same time they are nutritious and satisfies the feeling of hunger well without creating discomfort in the stomach.

Russula is indicated for people with gastrointestinal diseases. They help with blood thickening and prevent the risk of developing blood clots. In addition, russula curdles milk, creating a healing fermented milk product from it. This product is useful for people with cardiovascular diseases.

Related species.

Russula rosea is a conditionally edible relative of the black russula. Her hat is semi-circular in shape. Its surface is smooth, dry, velvety. The color of the cap can be dark pink or red. The leg is cylindrical, thick, white with a pink tint. The pulp is dense but fragile.

Rose russulas grow in deciduous forests and are rarely found in coniferous forests. These mushrooms can settle in mountainous regions. Fruiting of pink russula is observed in summer and autumn.

Russula Turkish is an edible mushroom. The shape of the cap can be convex, flattened or depressed. Its color is most often lilac, but can be gray-violet. The leg can be cylindrical or club-shaped, white or pink. The pulp is dense, white, with a sweetish taste and pleasant smell.

These mushrooms grow in coniferous European forests. Turkish russulas live under spruce and fir trees. They grow singly or in small groups.

How to salt hot?

This method is good when there is no time for prolonged soaking and salting. But it is worth remembering that mushrooms prepared using this method are not as crispy and dense. In addition, this method is more labor-intensive.

Ingredients:

• mushrooms – 2 kg;
• water – 2 l;
• salt – 80 g;
• peppercorns – 5 pcs.;
• cloves – 3 pcs.;
• bay leaf – 3 pcs.;
• garlic – 5 pcs.

How to quickly salt milk mushrooms using a hot method:

1. Fill a deep container with water, add spices, salt, and stir the brine thoroughly.
2. Place the mushrooms and let them boil. Cook for 25 minutes, constantly skimming off the foam.
3. Peel the garlic and cut into slices.
4. Remove the pan from the heat, add the garlic.
5. Place oppression on top - the milk mushrooms should remain in this state throughout the day.
6. After this time, boil the marinade for 5 minutes.
7. Place the milk mushrooms in jars and pour boiling marinade over them.
8. Seal the jars, cool at room temperature, then place in a cool place.

https://youtube.com/watch?v=EwDRKdonmN0%3F

Growing method

White mycelium is sold in many specialty stores. Of course, you can make your own mycelium using an old specimen brought from the forest.

But this method is not justified by the long wait for the harvest, and besides, nothing may come out at all, and therefore it is most convenient to purchase ready-made planting material.

Both live mycelium and dried mycelium are sold. The first one is not stored for long, so it should be planted almost immediately in the chosen place. The second has an unlimited shelf life. Dry mycelium is more convenient and popular among gardeners and gardeners.

The material of one package is planted under a tree, and the area is usually up to three square meters. Next step by step:

1. A trench up to 15 cm deep is dug.
2. At its bottom the soil becomes fluffy.
3. Mushroom planting material is evenly distributed over the surface.
4. Everything is covered with earth mixed with humus. The proportions are maintained in equal parts.

Then the site is covered with soil left over from digging the hole. All tree species are suitable for planting. It can be produced at any time of the year, in the southern regions of the country even in winter.

The first harvest will appear in spring or autumn; up to 4 kg can be harvested, but not earlier than six months after planting. In dry weather, the area should be watered abundantly.

The mycelium will exist for as many years as the tree, and can be collected twice a year.

How to cook fresh white milk mushrooms with vegetables

In this version, you should not boil the soaked milk mushrooms. How to cook fresh white milk mushrooms with vegetables to make an appetizing and healthy dish?

• Soaked milk mushrooms – 2 kg;
• Vegetable oil – 1 tbsp.;
• Vinegar 9% – 100 ml;
• Salt and ground black pepper - to taste;
• Onions – 700 g;
• Carrots – 500 g;
• Garlic – 10 cloves;
• Parsley and dill;
• Sweet paprika – 1 tsp.

We suggest using the recipe for preparing white milk mushrooms with step-by-step photos.

Rinse the soaked mushrooms in plenty of water, squeeze a little with your hands and place on a wire rack to drain.

Pass the mushrooms through a meat grinder, place in a deep frying pan and fry in oil for 30 minutes.

Peel the onion, garlic and carrots, chop, fry in oil until soft and grind through a meat grinder. Add to the mushrooms, add chopped parsley and dill, sweet paprika, mix. Simmer for 20 minutes, stirring constantly to avoid burning.

Add vinegar to the caviar, mix well, continue to simmer for 10 minutes, and then immediately put into sterilized jars. Cover with metal lids and place in a saucepan with hot water, on the bottom of which place a small kitchen towel so that the jars do not burst. Sterilize for 30 minutes on low fire, roll up, turn over, wrap in a blanket and leave in this position to cool. Take to a cool, dark room and store for no more than 6 months.

Why can’t you roll up salted mushrooms with iron lids?

Jars with blackening mushrooms, like any other mushrooms, are not recommended to be sealed with iron lids, otherwise, without air supply, botulinum toxin bacteria may develop in the mushrooms. Therefore, it is recommended to use polyethylene, metal screw-on lids with a coating on the inside, or glass lids. They allow air to enter the jars, which reduces the risk of bacteria developing.

Copyright © kak-prygotovyt.ru

The author of the recipe is Oksana Stier: “I love cooking and filming this process on a video camera. And although sometimes I have to cook dishes that most people are familiar with for my relatives and friends, I still adhere to veganism - eating exclusively plant-based foods.”

How to quickly and tasty pickle white milk mushrooms at home

Salted mushrooms are an excellent appetizer for potatoes, with a glass. In order not to spoil the milk mushrooms, follow some important rules when processing them.

The best mushrooms for pickling are young ones, not too large. Preliminary primary processing of milk mushrooms includes cleaning mushrooms from debris, culling old or wormy specimens. Trim the mycelium, run a knife through the cap, removing dirt. Then soak the mushrooms to remove any bitterness. How to do this correctly, read below. The hot version of the preparation involves pre-cooking the milk mushrooms. Be sure to add salt to the water, and to prevent the mushrooms from darkening and remaining white, splash in a little vinegar. During cooking, do not forget to remove the foam, then the brine will remain transparent. Add seasonings only when the brine is completely cleaned. How long should you boil milk mushrooms? 10-15 minutes is enough. Wait until the mushrooms settle to the bottom and take this as a sign that they are ready. For the dry version, try to leave the mushrooms whole; cut them when salted before serving. To prepare hot poured milk mushrooms, it is better to cut them immediately. How much salt should I take? When dry salting, put 40 grams for each kilogram of mushrooms

salt. When salting with brine, no matter hot or cold, take more salt - 50-60 grams. per 1 kg

milk mushrooms

How to soak milk mushrooms before salting

Milk mushrooms secrete a bitter milky juice that can spoil the appetizer. To get rid of it, the gifts of the forest are soaked.

• Rinse the milk mushrooms, preferably under running water, then pour in plenty of slightly salted cold water.
• If you decide to make a preparation with hot brine, keep the mushrooms for 2-3 hours.
• For the cold version, the soaking period increases to 3 days. During this time, be sure to change the water every 8-12 hours so that it does not sour.
• Be sure to rinse the soaked mushrooms under a generous stream of water.

White mushroom (dry mushroom): description, where it grows, photo

White milk cap (dry milk mushroom): description, distribution. How to distinguish pogruzdok white from other mushrooms. Collection, processing and preparation of dry milk mushrooms.

Mushrooms grow almost everywhere in the forest: under trees, on trees, living and dead. Pogruzdok white is a special mushroom. It grows almost underground, half dug into it, half covered with leaves. But if you are lucky enough to find one, a whole company will be waiting for you nearby - these gifts of the forest grow in large groups, which makes mushroom pickers incredibly happy.

Description

White Podgrudok (Russula delica) is a lamellar mushroom of the Russula family. In other words, it is called dry milk mushroom, cracker and excellent russula. It is called dry milk mushroom because it is very similar to the common milk mushroom, unlike which it always has a dry, non-sticky cap.

• The shape of the cap of a young fruiting body is convex with a depression in the center, the edges are turned down, later it becomes funnel-shaped with a smooth or wavy edge with a diameter of 5-15 cm bent downwards (see photo). The color of the white cap is pure white only when the mushroom is young; with age it turns yellow and becomes covered with yellow-brown and then ocher-rusty spots;
• the plates on the back of the cap are white, sometimes have a bluish-greenish tint, descending along the stem;
• the leg is white, with brown spots, short and thick, 3-5 cm in height and 1.5-3 cm in thickness, slightly narrowed downward. The inside is solid at first, but becomes hollow with age;
• The pulp is dense, fragile, does not change color when cut, and does not contain milky juice. The smell is pleasant, mushroom, slightly sweet in taste.

Dry milk mushrooms belong to the third category of edible mushrooms; they can be salted and pickled.

Spreading

Dry milk mushrooms are found from early summer to late autumn in all types of forests (deciduous, coniferous and mixed), even in mountains, forming mycorrhiza with oak, birch, beech, pine, spruce, aspen and alder. Most often they can be found near river banks, on soddy-sandy soils. They grow in small groups (less often singly). Distributed throughout Russia, but most often found in the north of the temperate zone.

How to salt milk mushrooms so that they are aromatic, crispy and very tasty

I have tested this method of pickling more than once; the mushrooms really turn out very tasty and crispy. When you open the jar, the aroma will certainly spread throughout the house so that all the neighbors will come running to try it.

Ingredients:

milk mushrooms

brine for 1 liter of water

• salt 2 tbsp. spoons
• black peppercorns 5-6 peas
• allspice peas 3-4 peas
• bay leaf 1-2 pcs.

Cooking process:

The mushroom itself is quite fragile, and if you immediately begin to thoroughly wash and clean it, you can break most of the harvested crop. And this mushroom can be quite dirty. So the first thing you need to do is put them in a large container and fill them with water. The mushrooms will of course float, so they will need to be attached with something. Usually for this I use a sieve or a large Soviet aluminum drushlyak, and soak the mushrooms in a large bucket.

Next, take a dish sponge, a small knife or a toothbrush in your hands and clean the mushrooms from any remaining dirt. If you come across a fairly large specimen, it is better to divide it into several parts. Those that are smaller are better left whole so they will look better and taste better.

Place the prepared forest gifts in a saucepan or cup, fill it with water and place it on the stove. Bring to a boil and simmer over low heat for 25 minutes. If foam starts to appear, it will definitely need to be removed. At the end of cooking, drain the water and place the mushrooms in a colander.

In order to pickle something you will need to prepare a brine; in our case it will be prepared as follows

It is important to prepare enough brine so that the mushrooms are completely hidden in it. so I will prepare three liters of brine at once

I’ll add salt, pepper, and bay leaves into the water and put the pan on the fire. When it boils, carefully add the mushrooms and cook for another 10-15 minutes at medium boil.

While the mushrooms are cooking, you can begin to prepare and sterilize the jars in which you will place the mushrooms. It is best to take small containers. The best option is jars no larger than 1 liter.

Place the mushrooms in jars, fill them with brine, screw on the lids and wrap them in a warm blanket. Let the jars cool to room temperature. Next, we transfer the already cooled jars to a cool place for long-term storage.

Cold salting method

This method takes longer than the previous one. But the finished mushrooms turn out elastic and crispy. These mushrooms are especially good in salads. If the weather is warm, when soaking you need to make sure that the product does not sour, otherwise all the preparations will deteriorate.

• loading – 5 kg;
• salt – 250 g;
• allspice – 5-6 peas;
• bay leaf – 6 pcs.;
• horseradish – 2-3 leaves;
• dill;
• cherry and currant leaves.

1. Soak the mushrooms in clean water in a cool place for 6-20 hours. It is advisable to remove the stems. The water needs to be changed periodically. Determining readiness for pickling is very simple: you need to try to bend the cap, it should be elastic and elastic. If the hat breaks, it means the time is not up yet.
2. Line the bottom of a large enamel container or wooden tub with cherry leaves, currants, horseradish, dill, lava leaf, and pepper. Place mushrooms on them in layers of at least 5-6 cm, sprinkling them with salt. Sprinkle more spices on top.
3. Place a weight on top. When the mushrooms have settled, you can add freshly picked ones.

The mushrooms will be ready in 30-35 days. In the photo you can see loadings salted using both methods.

Mushroom pickles can be used to prepare various dishes.

Interesting Facts

If, when boiling the toppings, the hostess oversalted them, then the mushrooms should be placed in cold water for 10 minutes, the excess salt will go away. Do not wash them raw in warm or hot water, they will lose their appearance and turn black.

Dry milk mushrooms can be slightly bitter, but when salted, pickled and boiled, this taste goes away, and therefore long soaking is not necessary.

Rusk is a fan of playing hide and seek, but it’s worth looking for it in the forest, it’s tasty, crunchy, and versatile. It is easy to distinguish from other mushrooms by the absence of milky juice and a dry cap, and it has no poisonous counterparts. Suitable for all types of heat treatment.

Features of storing workpieces

The maximum shelf life of the preparations in question is 12 months, subject to temperature conditions within the range of +1...+6°C. In this case, every 2-3 days it is necessary to monitor the smell and taste. If mold, sour taste or musty aroma appears, it is better to immediately dispose of the product in the garbage disposal.

Did you know? Regarding the method of nutrition, mushrooms are closer to animals. They do not photosynthesize, because they do not have chlorophylls in their structure, but absorb organic matter (humus, tree sap and even small insects).

Salted milk mushroom is a real delicacy that is perfect as a snack for strong alcoholic drinks, meat and vegetable dishes. It's not very difficult to prepare. But you will have to devote quite a lot of time.

How to deliciously cook caviar from milk mushrooms

Milk mushrooms, although they belong to the first category of mushrooms in terms of taste, when fresh they have a pungent and even bitter taste. You can get rid of it either by soaking the mushrooms in cold water for many hours, or by boiling them in salted water for 10-15 minutes.

Therefore, the soaking or boiling procedure is mandatory for all types of milk mushrooms before starting to prepare any dish from them.

You can prepare caviar not only from fresh raw milk mushrooms, but also from salted and even dry milk mushrooms. It is desirable that they be relatively young, since older mushrooms are not so fragrant and remain quite tough even after prolonged heat treatment.

If the caviar recipe for the winter involves fresh milk mushrooms, then it is advisable to process them within a few hours, maximum 24 hours, after collection. Otherwise, substances harmful to health may accumulate in raw mushrooms.

At the first stage of processing, the mushrooms are carefully sorted, removing old and moldy specimens, as well as cleaning them from various forest debris. Then they are washed no less thoroughly either under running water or simply in a large amount of water.

Finally, they are filled with cold water and left in this form for 12 hours. For real and yellow milk mushrooms, this time will be enough to remove the bitterness. For other varieties, including black ones, after 12 hours you should change the water to fresh water and leave to soak for the same period.

If there is no time for soaking, then simply add water to the mushrooms, adding a small spoon of salt, and, bringing to a boil, boil for 15 minutes to half an hour. The water is drained, and the mushrooms are washed again with water, and they become completely ready for further culinary processing.

Important! It should be borne in mind that most recipes use milk mushrooms boiled in salted water, so the mushrooms already have some saltiness. You need to add the required amount of salt, focusing only on your taste.

You need to add the required amount of salt, focusing only on your taste.

To grind products when making mushroom caviar for the winter, an ordinary meat grinder is most often used. Sometimes they use a blender. You can also use an ordinary sharp kitchen knife, especially since it is with its help that the mushrooms can be finely chopped in such a way that the caviar ends up with a real granular structure.

The most common ingredient when preparing mushroom caviar is the common onion. Therefore, the recipe for milk mushroom caviar with onions is basic and simplest. But to create different taste sensations, other vegetables are often added to the dish: carrots, garlic, tomatoes, peppers, zucchini, as well as various spices and aromatic herbs.

Various recipes for preparing mushroom caviar from milk mushrooms involve adding vinegar, replacing it with lemon juice, or completely eliminating the acidic environment. Vinegar serves as an additional preservative and makes the taste of the product slightly sharper. To preserve mushroom caviar for the winter, most recipes require mandatory sterilization.

description of the mushroom and pickling options

The white or often lamellar podgruzdok belongs to the Russula family. This is one of the most famous mushrooms, it is also called dry mushroom, cracker.

The description of the load is very similar to the description of the milk mushroom. It has exactly the same cap shape, although without the fringed edges. The surface of the cap is white, dry, matte, the size reaches 20 cm in diameter, and sometimes has brown spots. In a young mushroom, the cap is slightly pressed in the center; in an adult, it looks like a funnel. The pulp is white in color and brittle. It has white plates or with a bluish tint. The leg is short and shaped like a cylinder.

White podgrudki are found in both coniferous and deciduous forests. They can be collected from July to October. Avid mushroom pickers collect them with special pleasure, because they grow in a friendly group. They hide under the leaves, literally have to be dug up, and are rarely found spoiled.

Often, sellers pass off white milk mushrooms as real milk mushrooms. A person who is well versed in mushrooms will be able to immediately say that what was sold to him was not a milk mushroom. A real milk mushroom has milky juice, a damp surface of the cap, and downward edges with a fringe.

At home, loadings can be salted and pickled. They have caustic plates and therefore their pulp should be processed more carefully than that of ordinary mushrooms. This careful processing will result in amazing flavor.

Podgruzdok differs from ordinary milk mushrooms in the absence of milky juice

Photo loading white

Two salting options

White mushrooms are classified as conditionally edible mushrooms. Although they have excellent taste, they should only be consumed salted and pickled. Before salting, they are soaked in cold water. You should keep them under running water for 4-5 hours, then they will be easier to clean and there will be practically no debris left on them. Then you need to brush the mushrooms (you can use an old toothbrush) and boil for 10-15 minutes in slightly salted water. Now they need to be given time to cool (to do this they can be placed in cold water).

Step-by-step recipe for salted milk mushrooms for the winter

There are several ways to pickle milk mushrooms for the winter at home: dry, which does not use brine, hot and cold - here brine is used, the difference is only in the temperature of the liquid. Each recipe is good in its own way, but when salted hot, they last longer at home.

When salting milk mushrooms for the winter, there are some nuances that you should know and take into account.

Any recipe begins with preparing the ingredients.

What does it mean to soak milk mushrooms?

Let us remind you that mushrooms should be thoroughly washed and peeled before soaking. They need to be soaked. This means that they must be completely submerged in water and left in this form for the whole day. It may take two or three days. They do this so that excess bitterness comes out of them. During these days you need to change the water as often as possible, about 4-5 times a day. Keep an eye on the mushrooms as they tend to float. To prevent this from happening, you need to put something heavy on it.

For black milk mushrooms, a day is enough for the bitterness to come out. The white type of mushrooms takes more time. If you decide to pickle them together, then soak them for two days.

The soaking process can be replaced by blanching. To do this, the prepared milk mushrooms are stewed in salted water for about five minutes and then cooled.

How much salt should I put in for pickling?

• Here, it all depends on the method you chose for salting.
• With the dry method, take 40 grams. salt per kilogram of mushrooms.
• If you decide to do it cold, then take 50-60 grams. per kilogram.
• When salting milk mushrooms, a prerequisite is the use of coarse rock salt. No other salt should be used.

If you didn’t calculate it a little and the mushrooms turned out to be over-salted, it’s not a problem, you just need to soak them in milk. You should not soak them in water, as they will lose their taste.

Storing salted milk mushrooms

Prepared jars of mushrooms should be stored at temperatures from 0 degrees to +4 C. At home, they are stored well when cooked hot.

Time to pickle milk mushrooms

If you want the mushrooms to pickle faster, then use the hot method and within a month you will receive a ready-to-eat dish. With cold salting you will have to wait a little longer. 40-60 days is quite enough.

And a few more tips:

• You need to pickle mushrooms for the winter in the container from which you will then take them out. These can be glass jars, wooden containers and stainless steel containers to avoid oxidation.
• Mushrooms should be placed with their caps down. Thus, they are less susceptible to deformation.
• Sometimes the color that changes under the influence of salt is alarming. It can be greenish or purple in color. It's okay - it's a natural process.

These simple tips will help you prepare crispy milk mushrooms for the winter.

Fkusnofacts

- Often loads and breasts

confused, but these are completely different mushrooms. Milk mushrooms have a wet cap, they have pubescent edges with fringe. As for the caps, their caps are never covered with a wet shell; on the contrary, they are always dry and rough to the touch. The hat can reach up to 18 cm, but it lacks such elegance as the fringe of milk mushrooms.

— Loads are growing

in deciduous and mixed forests, in sandy-turf soil. As a rule, myceliums are located near birch, aspen, wild apple and pear trees.

— For active growth of pods, a lot of light and a little heat are required. Appear

they are in June and can be collected until late autumn - mid-November, until low air temperatures are observed.

— Loads of large families

. Although they need light, they hide under leaves and soil. To collect them, sometimes you have to dig the soil.

- Unlike milk mushrooms

, the toppings can be fried, without soaking. You can also make soups from them. But most often they are consumed in salted form.

— Mushrooms of this type are bitter

, therefore, before cooking, you need to pre-soak for a long time in water. The loads are soaked in water for 3 days, the water is changed every 24 hours. It is important to use running cold water; if you use warm water, the mushrooms will turn black.

— A peculiarity of caps is that as they grow, lumps of soil

, which are difficult to remove. Cleans well after soaking in cold water. You can use a toothbrush to carefully remove pine needles and dirt. Its fibers will remove even small particles of dirt.

- Before salting

, the loading must be boiled - this will help get rid of the bitterness of the mushroom. It will be enough for the loading to boil for 20 minutes in salted water.

Delicious recipe! How to feed a goat so that there is a lot of milk

— If you over-salted

loading, you need to place them in cold water and soak for 10 minutes.

• Number of servings: 10
• Preparation time: 20 minutes
• Cooking time: 20 minutes

Mushroom caviar with zucchini

Ingredients:

• mushrooms - 3 kg;
• salt - 2 tbsp. l.;
• sugar - 2 tbsp. l.;
• water - 1.5 l;
• bay leaf - 3 pcs.;
• currant leaves - 3 pcs.;
• garlic - 6 cloves;
• Korean carrot seasoning - 1 tsp;
• black pepper - 3 peas;
• vinegar 9% - 2 tbsp. l.

How to cook:

1. Cut the soaked milk mushrooms into large pieces. Boil until done. Drain the water, cool.
2. Dissolve 2 tbsp in 1.5 liters of water. l. salt. Boil, add granulated sugar and mushrooms. Cook for 20 minutes.
3. Peel the garlic, cut into slices.
4. Wash currant and bay leaves.
5. After time, add spices and garlic to the mushrooms.
6. At the very end of cooking, add vinegar. Remove from stove.
7. Pack the milk mushrooms tightly into pre-washed and sterilized jars, fill them completely with marinade and roll up.

Zucchini is notable for the fact that when prepared, it “disguises” itself as the taste of its partners. You won’t notice any vegetables in this caviar; this is an excellent option if there aren’t too many mushrooms.

Ingredients:

• milk mushrooms - 1 kg;
• zucchini - 0.8 kg;
• salt - to taste;
• onion - 2 pcs.;
• water - 150 ml;
• sunflower oil.

How to cook:

1. Boil the soaked mushrooms. The process will take about an hour. Cool.
2. Cut off the skin of the zucchini, remove the fibrous part and seeds. Roughly chop into large pieces.
3. Peel the onion and cut it.
4. Grind everything in a blender bowl.
5. Place the mixture in a thick-bottomed pan, add salt, water and oil. Simmer over low heat until thickened (about 45 minutes).
6. Place the caviar in small jars and roll up.

Such preparations are perfectly stored throughout the year, perfectly diversify the menu and decorate the festive table. You just need to remember that it is better not to feed the smallest members of the family mushrooms.

Possible harm

Almost any mushrooms, in particular Milk Mushrooms, belong to the category of “heavy” foods, so when consuming them you should follow some rules. First of all, children under 12 years of age, pregnant women or women during breastfeeding should avoid eating Scrappers.

It is recommended to eat mushrooms with caution for people who have problems with the digestive tract, during exacerbation of any chronic ailments, or with serious liver and kidney diseases.

It must be remembered that milk mushrooms are conditionally edible mushrooms, which require high-quality, rather lengthy primary processing before consumption. It is strictly forbidden to eat raw or insufficiently processed Podgruzdi, as this can lead to serious intoxication of the body.

How to properly cook white milk mushrooms at home: preparing mushrooms

However, it is worth saying that any preservation requires scrupulous initial preparation of the main product. How to properly prepare porcini mushrooms for pickling and pickling? The procedure consists of several stages:

• Mushrooms cleanse forest debris by removing remnants of grass and leaves from their caps;
• Sorted by size, removing overgrown and wormy specimens;
• Remove the film from them by scrubbing them with a toothbrush or the hard side of a kitchen sponge;
• Wash in plenty of water and pour in for soaking;
• Soak for no more than 2 days, draining the water 3-4 times a day and adding new water, which will prevent the mushrooms from souring.

We offer several interesting recipes on how to properly prepare white milk mushrooms for the winter to diversify your daily menu.

Violin (felt weight)

In oak forests and birch forests from mid-summer to October you can find violin - a conditionally edible mushroom with a pungent taste that grows in large clearings. The white cap is fleshy, covered with villi, concave, later taking the shape of a funnel, with bent edges, up to 25 cm in diameter. The plates are creamy-white, sparse, descending on a rounded stem up to 8 cm high. The pulp is white, fragile, and when broken it releases a caustic milky white juice. The leg is almost completely buried in the ground, so only the violin caps are collected. Before cooking, they are soaked for a long time and then used for pickles.

felt milk mushroom

Is it possible to freeze moss mushrooms?

Freezing is a technology that allows you to preserve food for a long time. The main advantage is the loss of only 20% of nutrients. If you follow the freezing rules, moss mushrooms can be stored for up to 1 year. Preparations allow you to significantly save money in the winter season.

Advantages of the procedure:

• easy processing;
• rapidity;
• preservation of taste and aroma;
• the ability to prepare various dishes after defrosting;
• insignificant loss of nutritional value.

Disadvantages of freezing:

• significant energy intensity;
• the need for a large space (to accommodate flywheels);
• constant maintenance of optimal temperature.

Important! Repeated defrosting and re-freezing are unacceptable. Moss mushrooms are tubular mushrooms, so they can be frozen for the winter without prior heat treatment.

There are many preparation options:

• raw;
• boiled whole;
• after frying.

Dishes prepared from moss mushrooms are distinguished by a special mushroom taste and aroma.

Edibility, beneficial properties and restrictions on consumption

The mushroom is considered edible only after heat treatment. You can prepare any mushroom dishes from the fruits of the podgruzdka. Winter preparations – salted and pickled mushrooms – are especially successful.

Mushroom products are valued for their high content of nutrients. They can be called a real vitamin cocktail, diluted with minerals and free amino acids. In terms of usefulness, mushrooms are second only to legumes. And in terms of nutritional value, they are on par with meat and fish products.

Note!

Due to the high content of chitin, you should not get carried away with mushrooms too much. This substance is difficult for the adult body to digest. And young children simply do not have enough enzymes, so they cannot be given mushrooms before the age of 7.

In pregnant and breastfeeding women, the body transfers its nutrients to the fetus and milk, which feeds the baby. Therefore, they should also avoid mushroom dishes. Due to the fact that the consumption of such products is accompanied by additional stress on the gastrointestinal tract, people with serious diseases of the stomach, intestines, gallbladder, liver or kidneys are also not recommended to eat any mushrooms.

Freezing mushrooms

Freezing seasonal foods is one of the best ways to preserve beneficial properties and vitamins; some fans of this method even buy an additional freezer and do the right thing. Who doesn’t love when at any time you can get a semi-finished product, and even one of your own production, and cook something special for your family.

There are two options for storing mushrooms for the winter using this method, the first is storing already prepared, boiled mushrooms, and the second is freezing the raw product.

If you plan to harvest mushrooms such as champignons or oyster mushrooms, which do not require long-term heat treatment, then it is quite possible to freeze them raw, the main thing is to do it correctly.

We thoroughly wash and dry the mushrooms from excess moisture, then cut them into small pieces and place them in thick plastic bags, evenly distributing the product to make it easier to use later. And put it in the freezer. It should be remembered that raw mushrooms can be stored for no more than 4 months.

Now let's talk about how to prepare mushrooms that require heat treatment.

First, the mushrooms need to be washed, boiled in accordance with the rules for cooking a particular type, then cooled and put into bags. For example, if you decide to boil oyster mushrooms and champignons, 5-10 minutes is enough, no more.

Most mushrooms should be cooked for 50 - 60 minutes (total cooking time) until fully cooked. Take this into account when preparing your semi-finished products. Then at any time of the year you can cook aromatic roast.

You should also remember that half the success of your dish is how you defrost your mushrooms. Only proper heat treatment guarantees good taste, for this the mushrooms should be defrosted, it is best to do this in the refrigerator, transferring them from the freezer for 12 hours, you can also do this at room temperature, which will certainly be faster, but not so gentle. When the product is defrosted, you can start preparing the dish. We wash the mushrooms, put them in a saucepan, fill them with cold water and boil for 20-30 minutes, after which we add the rest of the ingredients.

Black Podgrudok, Russula adusta

Hat:

Diameter 7-15 cm, first flat-convex, then flat-concave, initially white-grayish, then unevenly colored, dark olive-brown, black. The pulp is grayish, thick, brittle, at the break it first turns red, then turns gray. The taste is sweetish.

Hymenophore:

The plates are initially white, later grayish, darken when pressed, and are adherent.

Spore powder:

White.

Leg:

Relatively short and thick, 3-7 cm in length, up to 3 cm in thickness, cylindrical, solid, the same color as the cap or lighter, often with dark spots, darkens when pressed.

Spreading:

Russula adusta is found in a wide variety of forests from July to October, in large groups during good seasons. It often leads a semi-underground lifestyle, emerging only in old age.

Similar species:

There are plenty of similar mushrooms with gray caps and blackened flesh in the russula genus. The differences are quite minor. For example, blackened podgruzdok (Russula nigricans) - the pulp, when in contact with air, undergoes the same metamorphoses (from pink to dark gray), but there are sparse plates. Russula albonigra turns black radically, without any flirtation with the red part of the spectrum. R. acrifolia and R. densifolia have distinctly bitter flesh and change color much more quickly. It is curious that in good conditions, black loads of different types can grow intermixed, which gives the novice classifier enthusiast a particularly exquisite pleasure.

Edibility:

It is considered a good edible mushroom. Does not require any special measures.

Author's notes:

As you certainly already know, Russula adusta is the record holder for being visited by worms. (Only closely related species of black cape can compete with him - or her.) In our area it is often found, especially at the beginning of the fruiting period, from mid-July to mid-August, but I can say without exaggeration: I still don’t know what does it taste like? Once I found two (!) completely non-wormy mushrooms in a very damp, dark and completely non-mushroom broad-leaved forest in the Tula region, but it so happened that already at the preparation stage these specimens were mixed with other mushrooms, and I was never able to find out what This is what the larvae of mushroom flies find in this wonderful mushroom.

It is difficult to distinguish the black russula from other blackening russulas. The frequency of the blades is one of the signs that allows one to incline the mushroom to the species Russula adusta. One, but not the only one.

The mushroom, which, by the will of fate, spent most of its life under a thick layer of litter, comes out looking like this. And it’s good if it comes out - a significant part of the black loads will never see the light of day. However, why do you need light? Mushroom flies will find it by smell.

It is possible that mushroom flies are guided, among other things, by aesthetic flies - even for a person who, in general, can imagine what is going on inside, this mushroom looks more than appetizing.

Methods for preparing mushrooms for freezing

The freezing recipe comes down to choosing how you prefer to heat the mushrooms. They can be boiled or fried. Let's try to answer the question of how to properly freeze milk mushrooms in the refrigerator.

Freezing boiled milk mushrooms

The sorted mushrooms are thoroughly washed and dipped in boiling water. From the moment the water boils, boil them for 10-15 minutes. Under the influence of temperature, the protein begins to coagulate and harden, and the structure of the mushrooms is better preserved. Next, they are thrown onto a sieve and allowed to drain as much water as possible. The cooled semi-finished product is packaged in containers and placed in the freezer. Alternatively, the prepared mushrooms are placed in cold salted water, boiled for 5-10 minutes from the moment they boil, dried, and placed in bags.

Freezing fried milk mushrooms

This recipe involves frying milk mushrooms in a frying pan with the addition of vegetable oil and spices. This way you can process mis-graded and too large specimens by cutting them into small pieces. Another option for preparing mushroom raw materials for freezing is frying without oil, in its own juice.

In both cases, raw mushrooms are placed in a deep frying pan and fried for 20-30 minutes, trying to evaporate the moisture as much as possible. During frying, active processes of protein and carbohydrate breakdown and the formation of new substances begin in the product. The products have a more pronounced taste and aroma. The fried mushrooms are cooled and frozen in portioned containers.

Freezing salted milk mushrooms

As an option to save the harvest, there is a way to freeze salted milk mushrooms for the winter. In this case, you will have to forget about the elastic structure of the mushroom. After defrosting, they will become soft and can be used to make soups or as a filling for pies.

In this case, the salted mushrooms are placed on a sieve and lightly squeezed, trying to reduce the amount of moisture as much as possible. Place into containers and freeze. To speed up the process, the mushrooms are washed from the brine, preferably with boiled water, dried, packaged, and stored in the freezer.

These freezing methods imply that mushroom products must be fresh. Only in this case can the blanks be safely stored for up to six months. Mushrooms removed from the chamber must be defrosted during cooking.

The benefits and harms of milk mushrooms

Due to their beneficial properties, milk mushrooms are used to treat various diseases:

1. Prevention of atherosclerosis and diseases of the nervous system.
2. For urinary and cholelithiasis, kidney failure, take an extract from milk mushrooms.
3. In pharmaceuticals, pepper milk is used to extract lactariovialin, which is used for tuberculosis and emphysema.
4. Milk mushrooms are often used in pharmaceutical preparations, because they are a true natural antibiotic.
5. It is recommended that people with diabetes consume mushrooms because they help regulate sugar levels, increase glucose levels and reduce bad cholesterol.
6. They help reduce neuroses and provide the body with beneficial bacteria.
7. Salted mushrooms, due to fermentation, acquire protein, which has an anti-inflammatory and anti-sclerotic effect.

By eating 200-250 g of milk mushrooms regularly, three times a week, the body will be saturated with useful substances, strengthened, and cleansed of toxins.

These mushrooms will help improve the condition of your nails, hair and skin. Milk mushroom compresses are used to remove warts. The amino acids in the composition are in an easily digestible form.

Contains the following necessary for the body:

• Vitamins: A, C, E, PP, D, B1, B2 and B
• Minerals: magnesium, sodium, calcium, potassium and phosphorus.
• There are 33 g of protein per 100 g of dried mushrooms. This allows you to even replace meat with them. Vegetarians often include mushrooms in their diet.
• Salted mushrooms contain 2 times more calories than beef and 3 times more than natural farm milk. Boiled mushrooms contain only 16-26 kcal.

Greens for the winter - harvesting and storing fresh herbs in vegetable oil

It is very convenient to preserve fresh greenfinch by filling it with vegetable or olive oil. When this dressing sits in the refrigerator for a while, the oil will acquire the taste and aroma of herbs, and it will be very tasty to put it in a salad.

Ingredients

• Any fresh greens – 600 gr.;
• Vegetable oil – 250 ml;
• Bay leaf;
• 3 cloves of garlic;
• 2 sprigs of rosemary;
• 5 peas of black or allspice;
• 23 carnation umbrellas.

Cooking greens for the winter in sunflower oil

Wash, sort and thoroughly dry the greenberries; you can use one type for the recipe, or make a mix of your favorite type. After the greens have dried, they should be finely chopped.

Place spices, garlic, and rosemary sprigs at the bottom of a dry and sterile jar. Fill the jar tightly with chopped aromatic herbs and fill with vegetable oil. Ideally, for the flavor to develop better, it should be slightly warmed.

The best recipes for preparing dishes and preparations

Salted milk mushrooms

All milk mushrooms are suitable for food after soaking for two to three days, and the water is changed several times, adding fresh water. This is the only way to get rid of the bitter taste of pulp and acrid juice. Pickled fruit bodies are not only an exceptionally tasty snack, they are an excellent preparation for first courses and stewing.

Pickled black milk mushrooms

For 5 kg of prepared mushrooms, take 200 g of salt, blackcurrant leaves, garlic, dill, black peppercorns and other herbs and spices to taste.

Pickles can be prepared using the cold method, and then the preparation will be more tasty, and using the hot, faster method.

How to pickle milk mushrooms

Milk mushrooms are nutritious and tasty mushrooms, especially the black and white ones. But they are considered conditionally edible, so you can only eat them when you are completely sure of it. Milk mushrooms undergo extensive processing before use to remove the bitter taste and juice. In this article you will find detailed instructions on how to marinate milk mushrooms.

1

How to pickle milk mushrooms - preparation and processing

Milk mushrooms have long been salted, but recently many housewives prefer to pickle mushrooms for the winter. The preparation of such a dish has the same process, but differs only in the marinades

Therefore, it is important to properly process the mushrooms before using the brine.

Cleaning mushrooms from contaminants

First, the milk mushrooms must be washed to remove forest debris and sand. Soak them in salt water. This way the plates that have stuck together will open up and the sand can be washed out of them. This method will also help remove stuck debris. Change the water several times.

Then rinse the mushrooms under running water. So, under the influence of the jet, the remaining sand from the plates and dirt from the cap will be washed away. Only after you have washed the milk mushrooms well can you proceed to the process of soaking them.

Cold soaking milk mushrooms

This option involves a long process, but the result will be worth it. As a result, the mushrooms will be crispy with elastic and meaty flesh.

Immerse the milk mushrooms in clean and lightly salted water, which is important to change several times over three days. This method will remove toxic components and bitterness from the pulp.

Hot soaking mushrooms

The hot soaking option will take you much less time than the cold soaking option. It will make the plant pulp softer, but at the same time retain its taste. All the bitterness of the milky juice with toxins will come out.

Boil the mushrooms in a weak salt solution for 20 minutes several times. After each cooking, the water must be replaced with clean water.

For a classic marinade for 1 kg of mushrooms you need:

• cold water – 1 liter;
• vinegar 9% - 6 tbsp. l.;
• sugar – 2 tbsp. l.;
• salt – 2 tbsp. l.;
• spices - to taste.

Boil water, add salt and sugar. When the crystals dissolve, add vinegar in small portions, then all the spices at once.

Boil the mushrooms in boiling brine for 20 minutes. Then remove the milk mushrooms with a slotted spoon and place them in sterile jars. Roll up, leave to cool and then put in a cool place.

Many housewives prefer to marinate milk mushrooms with garlic. For this recipe you will need the following ingredients:

• one liter of water;
• sea ​​salt – 2 tbsp. l.;
• granulated sugar – 1.5 tbsp. l.;
• table vinegar 9% - 1.5 tsp;
• allspice – 5 pcs.;
• garlic – 20 cloves;
• currant and cherry leaves – 2 pcs.;
• bay leaf – 3 pcs.;
• dried cloves – 3 pcs.

Add the ingredients except vinegar, leaves and garlic to boiling water. Boil mushrooms in brine for 15 minutes. Sterilize the jars, put garlic, leaves in them and pour out the vinegar. Place mushrooms on top, pour marinade and roll up.

If you plan not to leave the mushrooms for the winter, then close the jars with nylon lids and put them in the refrigerator. The mushrooms are completely marinated for five days. After this time they can be eaten.

3

How to pickle milk mushrooms - useful tips

• To achieve a more sour taste in mushrooms, add more vinegar or lemon.
• The sweet taste is achieved with lots of sugar, cloves and cinnamon.
• For lovers of salty milk mushrooms, add more salt and bay leaf to the marinade.
• The spicy marinade is achieved by using red and allspice, as well as chili peppers.
• The mushrooms will have a forest-like taste if you use spruce branches with cherry and currant leaves for the marinade.
• If you doubt the natural qualities of milk mushrooms, then buy mushrooms that are grown artificially.
• When pickling, the risk of poisoning is minimized, since the mushrooms are pre-soaked and boiled in brine.

It’s easy to pickle milk mushrooms at home; it’s important to follow the tips and recommendations given in this article. Bon appetit!. For another way to pickle mushrooms, watch the video:

For another way to pickle mushrooms, watch the video:

Selection and preparation of ingredients

The mushroom in question grows in mixed and pine forests and forms mycorrhiza most often with spruce, pine, alder, beech, oak, birch and aspen. The difficulty of collecting lies in the fact that the cap is barely visible from under the earthen cover or is completely hidden under it. Cut the mushrooms with a sharp knife at the root, very carefully, trying not to damage the mycelium.

Before preparing the appetizer, you should carry out several stages of preparation:

1. Clean dirt from the stem and cap with a brush;
2. Soak for 1–3 hours in cold salted water for hot pickling or 3 days for cold pickling;
3. After soaking, rinse the mushrooms under running water, using a brush to remove the top layers of skin from the stem and cap.

How to prepare a marinade for milk mushrooms for the winter

Before preparing the marinade for milk mushrooms for the winter, take: for 1 liter of water, 3 teaspoons of vinegar essence, or 1 faceted glass of table vinegar (then 1 glass less water), 2 tablespoons of sugar, 4 teaspoons of salt, 3 bay leaves, 6 peas of allspice, 3 cloves, a little bit of cinnamon. The marinade must cover the mushrooms to prevent mold from forming. Pour vegetable oil on top. If there is mold in the jar, boil the mushrooms and pour in fresh marinade. Store marinades and pickles in a cool place.

Second version of the marinade.

MARINADE:

• water 3 liters,
• vinegar essence 1 teaspoon,
• peppercorns 1/2 teaspoon,
• salt 1/2 tablespoon,
• dill.

Prepare the marinade. Throw diced mushrooms into the marinade and cook until they sink to the bottom. Throw in the old dill (when the seeds have ripened on it), meaning the stem with a crown of seeds, and boil. Pour into pre-sterilized jars and close with PLASTIC lids, previously scalded with boiling water. Store on the bottom shelves of the refrigerator.

Another marinade recipe for milk mushrooms. For the marinade:

• table vinegar - 2 cups
• salt - 30 g,
• sugar - 3–5 tsp,
• allspice - 5 peas,
• bay leaf - 3–5 pcs.,
• cloves - 3–5 pcs.

Boil water with vinegar, add salt, sugar, pepper, bay leaf, cinnamon, cloves. As soon as the marinade boils, add the mushrooms and cook until they become soft. Then cool the marinade, transfer to glass jars, and cover with a thin layer of vegetable oil.

Real breast milk (Lactarius resimus)

Synonyms: white milk mushroom, raw milk mushroom, wet milk mushroom, Pravsky milk mushroom.

In Europe, the mushroom is practically unknown or considered inedible, but in Russia it is traditionally considered one of the best mushrooms. After removing the bitterness, they go for pickling; salted mushrooms acquire a bluish tint, are meaty, juicy and have a special aroma. In the old days, the real milk mushroom was considered the only mushroom suitable for pickling; it was called the “king of mushrooms.” In the Kargopol district alone, up to 150 thousand pounds of saffron milk caps and milk mushrooms were collected annually and exported salted to St. Petersburg. The list of dishes at the dinner party of Patriarch Adrian on March 17, 1699 is known: “... three long pies with mushrooms, two pies with milk mushrooms, cold mushrooms with horseradish, cold milk mushrooms with butter, warm milk mushrooms with juice and butter...” Apparently, during Lent, the main decoration of the table were all kinds of dishes made from milk mushrooms.

How to cook loading

You will need: loading ingredients, water for soaking, water for cooking, a knife for cleaning, salt 1. Pour cold water over the mushrooms and let them soak for 3 days, changing the water every 24 hours. This will ensure easy cleaning of the loaders. 2. Clean soaked food. They are often difficult to clean, so use a toothbrush and scrub well. Using a knife, carefully cut off any darkened or yellowed areas, if any. 3. Place peeled mushrooms in a saucepan, add water until they are completely covered, add 1 teaspoon of salt and place over moderate heat. 4. Bring the toppings to a boil, cook for 20 minutes and remove from heat. 5. Drain the hot water, rinse the mushrooms with cold water and leave to cool. The cooling process must take place in cold water, otherwise the loads will darken. 6. Place the mushrooms in a saucepan and sprinkle with salt and seasoning. The amount of salt depends on the volume of the pan. 7. Your loads are welded!

Fkusnofacts

- Often loads and breasts

confused, but these are completely different mushrooms. Milk mushrooms have a wet cap, they have pubescent edges with fringe. As for the caps, their caps are never covered with a wet shell; on the contrary, they are always dry and rough to the touch. The hat can reach up to 18 cm, but it lacks such elegance as the fringe of milk mushrooms.

— Loads are growing

in deciduous and mixed forests, in sandy-turf soil.
As a rule, myceliums are located near birch, aspen, wild apple and pear trees. Delicious recipe!
Turkey with sauerkraut in the oven - For active growth of the cabbage, a lot of light and a little heat are required. Appear

they are in June and can be collected until late autumn - mid-November, until low air temperatures are observed.

— Loads of large families

. Although they need light, they hide under leaves and soil. To collect them, sometimes you have to dig the soil.

- Unlike milk mushrooms

, the toppings can be fried, without soaking. You can also make soups from them. But most often they are consumed in salted form.

— Mushrooms of this type are bitter

, therefore, before cooking, you need to pre-soak for a long time in water. The loads are soaked in water for 3 days, the water is changed every 24 hours. It is important to use running cold water; if you use warm water, the mushrooms will turn black.

— A peculiarity of caps is that as they grow, lumps of soil

, which are difficult to remove. Cleans well after soaking in cold water. You can use a toothbrush to carefully remove pine needles and dirt. Its fibers will remove even small particles of dirt.

- Before salting

, the loading must be boiled - this will help get rid of the bitterness of the mushroom. It will be enough for the loading to boil for 20 minutes in salted water.

— If you over-salted

loading, you need to place them in cold water and soak for 10 minutes.

Podgrudok black / Edible mushrooms, berries, herbs

Edible

Black grasshopper (Russula adusta) can be found in the forest from July to October. Nigella prefers bright places in mixed deciduous forests (the presence of birch is required) or coniferous forests (the presence of pine is required). Often the mushroom grows in small groups right on paths or small forest clearings.

The black cap has a convex cap that straightens as it grows. The color of the cap is from gray-brownish to brownish-brown, darker in the middle and with lightened (almost white) edges. The plates are dirty gray-whitish in color and turn black when pressed. The white-gray flesh in the area of ​​the cap is quite dense and becomes loose as it moves to the stem of the mushroom. In the area of ​​the cut, the flesh of the mushroom quickly darkens and turns black. Young mushrooms have an unexpressed aroma; as they age, mushrooms acquire a sour, musty smell and become practically inedible.

Black loads are collected while they are young. Medium and large nigella are almost 100% affected by worms and it is impossible to find a whole, ready-to-eat mushroom among them.

What can you cook with black mushrooms (recipes)

Black podgruzki are generally only salted, and then only after preliminary soaking.

– okroshka with wild mushrooms

– hot salted milk mushrooms

Photos of loading black in nature

Description of loading black in books

See also:

Black breast

Loader white

Russula

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