Many people will have an impressive supply of various preparations in their cellar this winter. This is wonderful, because during a period of apathy and vitamin deficiency, there is nothing you crave more than delicious, homemade jams and pickles. Well, to further diversify your home diet and holiday table, adopt recipes for delicious salads with salted milk mushrooms.
We have prepared a whole selection of different salads, both festive and for the everyday table. By the way, if you couldn’t get hold of your own preparations, you can also use store-bought salted mushrooms. But, of course, homemade is always better. The recipe for salted milk mushrooms and other mushrooms can be found on our website.
Secrets of making salads with salted milk mushrooms
You cannot eat milk mushrooms raw. Most often they are salted or pickled, storing them for future use. And in winter, the preserves are taken out and used to prepare various dishes. But before this, the mushrooms are checked for mold or other damage and then soaked. This is necessary in order to improve taste. To do this, perform the following steps:
- Place the fruiting bodies in a large container.
- Fill with cold water.
- Leave for 3-6 hours.
- The water is drained frequently, after 1-1.5 hours, and fresh water is added.
Comment! Regular changes of water help remove unwanted substances faster.
Salad with salted milk mushrooms and chicken
Among the variety of salads with salted mushrooms, there is a recipe for a hearty dish that is suitable for decorating a holiday table, and can be prepared quickly.
The appetizer can be added to the recipe box for an unexpected visit of guests.
For it you will need:
- 1/2 kg of salted milk mushrooms;
- 2 medium-sized chicken fillets;
- 5 chicken eggs;
- 1 can of corn;
- 1 carrot;
- a bunch of greens, for example, basil sprigs;
- mayonnaise and sour cream for dressing.
How to cook:
- Boil chicken, carrots, eggs.
- Grate the carrots.
- Cut eggs, mushrooms, boiled meat into small cubes.
- Finely chop the greens.
- Combine all products.
- Open the can of corn, drain the liquid and add the kernels.
- Mix sour cream and mayonnaise in equal quantities and use as a dressing.
You can use greens to decorate the dish.
Pre-treatment of milk mushrooms
Salting differs from pickling in that this process occurs without heat treatment of the products. When pickling, mushrooms are cooked in the marinade, making them safer for long-term storage. Salted milk mushrooms can be stored for no more than six months.
But in any case, before harvesting, milk mushrooms must be soaked for a long time (up to three days), changing the water at least twice a day in the process, so that the bitterness goes away. At the same time, they are kept under oppression. The last time after changing the water, you can add a little salt or lemon juice to the mushrooms.
Features of processing milk mushrooms:
- Old mushrooms with rust stains or wormy specimens are not suitable for canning.
- Due to the fact that dirt is easily absorbed into mushrooms, you need to use a brush when washing. And before that, keep them in water (1 part mushrooms, 2 parts liquid), pressing them down with pressure on top.
- Salted mushrooms are best kept in glass, enamel, ceramic dishes or in a wooden barrel.
- Due to the risk of botulism infection, salted mushrooms should not be hermetically sealed.
Layered salad with salted milk mushrooms
This dish looks so beautiful and appetizing that it can become a real hit at any feast. Housewives often serve it at the New Year's table.
Ingredients:
- 1/2 kg of salted milk mushrooms;
- 1/2 kg potatoes;
- 1 chicken leg;
- 2 carrots;
- 2 onions;
- 4 eggs;
- mayonnaise;
- salt.
Recipe step by step:
- Boil the chicken leg, as well as the eggs and potatoes.
- Rinse the salted mushrooms in running water and cut into small pieces.
- Finely chop the onion head.
- Place half of the chopped onion and mushrooms in a frying pan.
- Lightly fry. Keep on fire for no more than 5-7 minutes.
- Remove the skin from the boiled leg and chop the meat finely.
- Peel the eggs and grind them using a grater.
- Do the same with potatoes.
- Wash the carrots, peel and grate on a fine grater.
- Take a salad bowl or a special form. Divide all prepared ingredients into two halves so that each of them is enough for two layers. Soak each one with mayonnaise. Lay out the layers in the following order: grated potatoes, mushrooms fried with onions, chicken meat, fresh onions, carrots, boiled eggs.
- Then repeat this list again, leaving a small amount of carrots and eggs for decoration.
- Grease the top and sides of the dish with dressing. Sprinkle with a mixture of grated carrots and eggs.
- Let the salad soak for several hours in the refrigerator.
You can use fresh vegetables and herbs for decoration.
Comment! Salted milk mushrooms can be replaced with honey mushrooms, saffron milk caps, and russula.
Salad recipe with salted milk mushrooms, eggs and potatoes
The bright combination of colors in this salad and its taste leave no one indifferent. To prepare the dish you need to stock up on the following products:
- 4 potatoes;
- 300 g of salted milk mushrooms;
- 2 cucumbers;
- 1 carrot;
- 2 eggs;
- 3 tbsp. l. mayonnaise or sour cream;
- a bunch of fresh herbs.
Actions:
- Boil potatoes, eggs, carrots.
- When ready, peel them and cut them into small cubes.
- Combine ingredients.
- Boil water, dip the mushrooms in it for a few minutes and immediately place them in a colander.
- Cut the cooled mushrooms into strips.
- Chop fresh herbs.
- Finely chop the cucumber.
- Mix everything again, after seasoning with sour cream or mayonnaise, to taste.
- Place in the refrigerator. Consume after half an hour.
Can be served as a separate dish or appetizer
New Year's recipe
A salad of pickled milk mushrooms will be a wonderful decoration for the New Year's table. To prepare it you will need:
- pickled milk mushrooms - 100 g;
- potatoes - 4 pieces;
- chicken egg - 3 pieces;
- canned peas - 100 g;
- green onions - 1 bunch;
- sour cream and mayonnaise - one tablespoon each.
Preparation:
- Potatoes should be peeled and boiled in salted water, then cooled.
- Boil chicken eggs hard.
- Rinse the pickled milk mushrooms with water; if they are too salty, first pour milk over them and leave for 2 hours, then rinse with water.
- Chop all products quite coarsely, with the exception of onions, which need to be chopped finely.
- Mix all the ingredients of the salad, add canned peas and season with a sauce made from a mixture of mayonnaise and sour cream.
- It should be noted that you can also use canned corn or beans in this dish instead of peas.
Pickled milk mushrooms are considered exquisite mushrooms that can decorate even a royal table. These mushrooms are tasty as an independent dish, and they can also be used to make casseroles and bake pies with them. But the most delicious are the salads. There are a lot of recipes for salads from pickled milk mushrooms. They are all delicious and do not require much effort to prepare. Any housewife should have a similar recipe in her arsenal that will surprise and delight her guests. Not a single guest at the holiday table can resist this dish.
We offer recipes for salads with milk mushrooms and various additional ingredients. These dishes can be served as an appetizer on a daily or holiday table. Choose a suitable recipe for salad with milk mushrooms and create real culinary masterpieces. Surprise your family with a variety of snacks and fill your diet with healthy vitamins and minerals. The page contains recipes for salads with milk mushrooms with photos that illustrate the possibilities of serving ready-made dishes to the table.
Festive salad of salted milk mushrooms, pineapples and cheese
The recipe is not suitable for the daily menu. And you can pamper your loved ones and friends with it on a holiday.
For this you will need:
- 100 g salted milk mushrooms;
- 200 g chicken fillet;
- 4 eggs;
- 100 g hard cheese;
- 500-600 ml canned pineapples;
- 2 onions;
- 1 tsp. Sahara;
- ½ tsp. salt;
- 100 g mayonnaise;
- 2 tbsp. l. vinegar 9%.
Algorithm:
- Boil the fillet.
- Then finely chop the meat, transfer the pieces to a salad bowl and coat with mayonnaise. In the future, add dressing to each layer of ingredients.
- Cut the onion into cubes and marinate. To do this, dilute 2 tbsp. l. vinegar with the same amount of water. Soak the onion in this solution for about a quarter of an hour.
- Divide the salted milk mushrooms into small pieces.
- Mix mushrooms with pickled onions and transfer to a salad bowl.
- For a new layer, boil the eggs. Chop them and add to the salad.
- Sprinkle the dish with grated cheese.
- Place canned pineapples on top. First cut them into triangular pieces. You should not soak them in mayonnaise.
- Keep the salad bowl in the cold for several hours.
To give the salad a more appetizing look, you can beautifully arrange pineapple pieces in the top layer.
Salad recipe with salted milk mushrooms, rice and herbs
Thanks to the presence of rice, the taste of the salad becomes delicate. At the same time, the dish turns out to be very satisfying.
To prepare it you need:
- 200 g of salted milk mushrooms;
- 2 eggs;
- 150 g rice;
- 100 g of greens - onion, dill;
- salt;
- 2 tbsp. l. sour cream;
- 1 tbsp. l. mayonnaise;
- a pinch of ground black pepper.
Recipe step by step:
- Place a pan of water on the stove and lightly salt it. Boil rice in it.
- Boil chicken eggs separately.
- Chop salted mushrooms and eggs.
- Chop the greens.
- Mix salad ingredients.
- Combine mayonnaise with sour cream and use for dressing.
- Add salt and pepper.
It is better to use long grain rice for this recipe.
Advice! The salad is supplemented with other ingredients, for example, crab sticks or pickles.
How to pickle mushrooms
Mushrooms are salted in different ways.
Some boil them first, others soak them for several days, periodically changing the water... there are many ways.
Their taste also depends on how and what types of mushrooms you prepare.
Sort and sort mushrooms suitable for pickling. Place mushrooms containing milky juice (milk) in a separate bowl.
In this case, the procedure and recipe for salting the mushrooms Mlechnik vulgaris (duplyanka), Black milk mushroom (nigella), smoothies and Mlechnik serushka and dried mushrooms are given.
Many people consider these mushrooms toadstools.
I assure you that the named mushrooms are very tasty and are not toadstools.
These mushrooms are especially tasty when mixed, because... their aromas mix, and the black milk mushroom also becomes a beautiful cherry color.
So, having sorted and sorted the mushrooms, we begin the pickling process.
Boil mushrooms that do not contain milky juice once.
We do it this way: bring them to a boil; Boil for a minute or two and drain through a colander
Rinse with running water.
Place in a saucepan and fill with water to the level with the mushrooms.
Boil mushrooms containing milky juice twice:
-bring to a boil, drain through a colander, and rinse with running water.
-Fill with water again and bring to a boil, drain through a colander, rinse with running water and fill with clean water level with the mushrooms.
Now all types of mushrooms can be placed in one pan, measuring their quantity in half-liter or liter jars. For one liter jar of mushrooms you need to put one tablespoon (with a heap) of salt.
Add black currant leaves, green unripe dill caps
Stir and bring the mushrooms to a boil, continuing to stir so that the mushrooms do not burn to the bottom.
Remove the pan with mushrooms from the heat. We don’t drain the water anymore! This is already a pickle.
Now you can add the garlic and mix everything again.
Do not overdo it with garlic, otherwise the mushrooms will taste bitter.
-For a liter jar of mushrooms, one large or two medium cloves of garlic, cut lengthwise into several pieces.
Advice:
Dill ripens much earlier than mushroom picking.
Prepare the dill caps in advance, wrap them in a plastic bag and place them in the freezer. Dill will retain all its taste. Place it frozen in the brine (if you defrost it, it will spoil)
Cover the prepared mushrooms with horseradish leaves and cover with a white cloth soaked in salted water.
then place a flat plate and press it down with a weight (in this case, a jar of water).
Place the mushrooms in a cool place.
After 3 days they can be eaten.
To prevent mold from forming on the mushrooms , the fabric must be washed every three days with running water and then kept in hot salted water.
Advice:
If you once again went to the forest for solyushki.
Prepare them in the same way and don’t be afraid to add them to the pan with the already pickled mushrooms.
Just place them on the bottom of the pan, under the salted mushrooms.
To do this, transfer the pickled mushrooms to another container, place the newly cooked mushrooms on the bottom of the pan and again place the previously pickled mushrooms on top.
Cover with horseradish leaves; a cloth soaked in saline solution; press down with a flat plate and place the weight.
The horseradish leaf protects the mushrooms from mold and should cover the mushrooms completely. It also gives the mushrooms a spicy, spicy taste.
Salted mushrooms are not afraid of frost. So you can store them on the balcony all winter .
Ready-made salted mushrooms can be rolled into jars
Let the mushrooms pickle for at least 40 days in an open manner.
Sterilize the jars, place the mushrooms in them and set them to sterilize, covering them with a lid.
Sterilize half-liter jars for at least half an hour, since the mushrooms are cold. Don't be afraid - mushrooms are not afraid of sterilization, but boiling them spoils them.
You can also do this:
Bring the salted mushrooms to a boil, put them in sterile jars and set them to sterilize for 5-7 minutes (half a liter). But in this case, the mushrooms will darken and will be ugly.
You will find how to properly sterilize jars on the website in the Sterilization of jars section.
How and with what to serve salted mushrooms
Salted mushrooms are served with a variety of dressings - with mayonnaise, sour cream, sunflower oil...
Usually mushrooms are placed on the table in a separate container.
Salted mushrooms are served with boiled potatoes. They are best consumed with hot potatoes, boiled in their jackets.
Can be served with stewed cabbage. Or stew cabbage with the addition of salted mushrooms.
Some housewives bake pies filled with mashed potatoes and finely chopped salted mushrooms added to it.
Mushrooms can also be served with rice dishes.
It all depends on your taste.
How to prepare a salad of salted milk mushrooms with sauerkraut
Store-bought mushrooms and cabbage are suitable for preparation. But a salad made from homemade ingredients is much more appetizing.
Ingredients:
- 200 g of salted milk mushrooms;
- 200 g sauerkraut;
- 1 onion;
- 3 pickled cucumbers;
- 2 cloves of garlic;
- 1 tsp. granulated sugar;
- vegetable oil for dressing.
Recipe:
- Transfer the sauerkraut from the jar to a colander to drain the brine.
- Chop the onion head into half rings.
- Cut the cucumbers into slices.
- Chop the fruiting bodies and chop the garlic using a press.
- Mix everything.
- Add granulated sugar.
- Pour in the oil.
- Before serving, refrigerate for about a quarter of an hour.
Mushrooms give the appetizer a unique piquancy
Mushroom salad “Preobrazhenskaya Zastava”
The recipe for this salad rightfully belongs to Russian cuisine. This salad will be a great treat for any winter evening dinner.
Ingredients:
- Salted mushrooms – 300 gr
- Pickled cucumbers – 300 gr
- Sauerkraut – 300 gr
- Onions – 250 gr
- Potatoes - 1 kg
- Sunflower oil
- Greenery
- Sugar
- Vinegar
Preparation:
Coarsely chop the cucumbers and mushrooms. Chop the onion. Add sugar and vinegar to sauerkraut. Mix everything thoroughly and season with vegetable oil and sprinkle with herbs. Serve with boiled potatoes.
Recipe for vinaigrette with salted milk mushrooms
To add something new to the usual vinaigrette recipe, you can add 0.5 kg of salted milk mushrooms to it. In addition to them, you will need:
- 200 g potatoes;
- 300 g beets;
- 100 carrots;
- 4 tbsp. l. green peas;
- ½ head of onion;
- 3 tbsp. l. vegetable oil;
- salt.
Preparation steps:
- Wash and cook vegetables.
- Cut the root vegetables, caps and stems into small cubes.
- Place in a deep salad bowl, add salt.
- Use sunflower oil as a sauce.
- Stir and refrigerate for half an hour.
It is advisable to cut all components into pieces of approximately equal sizes, focusing on the size of peas
How to salt black milk mushrooms
Interestingly, in Europe this mushroom is considered inedible. Here you can sympathize with the Europeans, because they are depriving themselves of the joy of trying the crispy, aromatic snack for which the Russian table is so famous.
Ingredients:
- 1 kg. black milk mushrooms;
- 2 tbsp. salt;
- 4 peas of allspice;
- 2 bay leaves;
- 3 garlic cloves;
- 2 tbsp. vegetable oil.
Preparation:
- Cover the mushrooms with cold water and soak under weight for 2 days, changing the water periodically.
- Place the milk mushrooms in a saucepan, add water, and bring to a boil. Cook for 10 minutes.
- Mix salt with squeezed garlic and chopped bay leaf. Add pepper too.
- Place the cooled mushrooms in a jar, sprinkling generously with the salt mixture. Stir, pour in oil. Press the mushrooms firmly. Cover with a lid and refrigerate for a month.
There is nothing better than crispy spicy milk mushrooms on the table as a snack. Anyone can prepare this delicacy, you just need to choose the appropriate recipe.
In this section you will learn a very tasty recipe for pickling mushrooms for the winter with a detailed description and photo.
And one of the delicious recipes for serving salted mushrooms on the table.
Recipe for a delicious salad with salted milk mushrooms, eggs and fresh cabbage
White cabbage makes the salad taste fresher, giving it lightness.
For preparation you will need:
- 400 g of salted milk mushrooms;
- 300 g white cabbage;
- 2 eggs;
- ½ head of onion;
- 2 tbsp. l. Sahara;
- 2 tbsp. l. vegetable oil;
- 1 tbsp. l. lemon juice;
- a pinch of salt;
- bunch of dill.
Step by step recipe:
- Chop the white cabbage, add a little salt and mash with your hands.
- Cut the hard-boiled eggs into small cubes.
- Cut the onion into quarter rings.
- Chop the milk mushrooms into strips.
- Chop the dill.
- Make a sauce for salad dressing: add lemon juice, sugar and a pinch of salt to the butter.
- Mix the ingredients, pour in the sauce.
The dish can be served a quarter of an hour after cooking
Advice! Instead of the sauce given in the recipe, you can use sour cream for dressing.
Original recipe for salted milk mushrooms and corn salad
Salted mushrooms make good combinations not only with meat, but also with vegetables. A good example is this salad with an original composition.
It requires:
- 200 g of salted milk mushrooms;
- 1 can of canned corn;
- 200 g chicken fillet;
- 3 eggs;
- 1 onion;
- a pinch of salt;
- mayonnaise for dressing.
How to prepare the salad:
- Boil the chicken.
- Cool and cut into small cubes.
- Boil the eggs.
- Open the can of corn and let the liquid drain.
- Add corn to meat.
- Chop the mushrooms.
- Finely chop the eggs and onions.
- Combine the ingredients by adding a few tablespoons of mayonnaise.
You can add a little salt to the salad to taste
Selection and preparation of ingredients
Salted mushrooms, if they have been over-salted, should be briefly placed in cool water before cooking to reduce the saltiness. Then they should be discarded in a colander and allowed to drain excess moisture. It is better to use red onions for salads, but you can also use regular onions. Other ingredients (potatoes, cucumbers, dill) should be selected as usual and processed depending on the conditions of a particular recipe.
In the old days, milk mushrooms were considered the “king of mushrooms”, the most suitable species for pickling. From the forests of the Kargopol district alone, up to 150 thousand pounds of pickled mushrooms, primarily milk mushrooms, were brought to St. Petersburg every year.
Salad with salted milk mushrooms, arugula and shrimp
Another salad recipe with an original flavor combination of milk mushrooms, arugula and shrimp.
For it you need to prepare the following amount of products:
- 400 g peeled shrimp;
- 200 g of salted milk mushrooms;
- 250 g arugula;
- 1 garlic clove;
- 3 tbsp. l. olive oil;
- 1 ½ tbsp. l. balsamic vinegar;
- a pinch of salt;
- a pinch of black pepper.
Cooking algorithm:
- Place a pot of water on the fire. When it boils, lower the peeled shrimp for a few minutes.
- Cut the milk mushrooms into small pieces.
- Take a wide dish and place arugula on it.
- Place shrimp and mushrooms on top.
- Grind the garlic using a press.
- Prepare the sauce by mixing balsamic vinegar, olive oil, salt, garlic, and pepper.
- Pour the prepared sauce over the salad. Mix it with your hands.
The proportions of ingredients can be changed according to your taste.
Salad of salted milk mushrooms with ham and cheese
Ham and cheese add richness to the dish, and salted milk mushrooms add pungency and a special mushroom aroma.
To prepare it you will need:
- 400 g of salted milk mushrooms;
- 200 g ham;
- 100 g cheese;
- 100 g olives;
- 200 g canned red beans;
- 1 tbsp. l. vinegar;
- ½ tsp. granulated sugar;
- a pinch of salt;
- a pinch of black pepper;
- mayonnaise for dressing.
Step by step description:
- Drain the brine from the salted milk mushrooms into a separate container. Add vinegar, sugar, salt and pepper to it. Lay out the fruiting bodies. Leave for half an hour.
- Let the mushrooms drain by placing them in a colander.
- Grate the cheese on a coarse grater.
- Cut the ham into cubes.
- Drain the olives and beans.
- Combine all salad ingredients.
- Add Mayo.
The dish is suitable for both everyday and holiday menus
How to serve milk mushrooms
Without the subtle mushroom aroma it is impossible to imagine the taste of many favorite dishes, including salads. Mushrooms are a seasonal product, and it is very important to take advantage of the moment and not miss this gift of nature, rich in rare bioactive components. Try to prepare mushroom salads more often, because they contain a very rare substance - trehalose (mushroom sugar). Mushroom julienne can be considered the “king” of hot appetizers - an exquisite and amazingly tasty dish. It can be cooked and served in cocotte makers or small portioned saucepans. They are placed on a snack plate covered with a paper napkin. Place a snack fork on the same plate, with the handle to the right. With this setting, the handles of the cocotte makers, covered with paper curlers, should be turned to the left. The hot mushroom appetizer can be filled with croutons and tartlets. Before serving milk mushrooms, choose a recipe for their preparation.
A simple recipe for salted milk mushroom salad with crab sticks
This is a good alternative to the common salad of crab sticks and rice and a way to surprise your family or guests.
Ingredients:
- 0.5 kg of salted milk mushrooms;
- 4 eggs;
- 200 g boiled potatoes;
- 200 g crab sticks;
- 1 onion;
- 1 carrot;
- several green onions;
- mayonnaise for dressing.
Actions:
- Boil the eggs.
- Cut the milk mushrooms.
- Chop the onion.
- Place mushrooms in a salad bowl, sprinkle onions on top and coat with mayonnaise.
- Grate the boiled potatoes.
- Also cut the crab sticks.
- Form the next layer from potatoes and sticks and season.
- Grate carrots and eggs. Place on top. Add mayonnaise, mix.
- Decorate the salad with fresh herbs.
For decoration, you can take sprigs of dill or parsley
