✅ Milk mushrooms with sour cream, onions: simple and quick step-by-step recipes

Prepared by: Kurzyupa

09/27/2013 Cooking time: 30 min

Save

I cooked)

Estimate

This ancient Russian appetizer, which was once celebrated in taverns and palaces, is loved by vegetarians and meat eaters. I’ll tell you how to cook salted milk mushrooms with sour cream!

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.

general characteristics

All varieties of mushrooms called milk mushrooms always grow in large groups. Even their name comes from the Old Church Slavonic word “Gruzdie”, which translated into modern Russian means “heap”. The caps of some adult milk mushrooms often reach a diameter of up to twenty centimeters. Thus, it is extremely rare that mushroom pickers, when they go on a “quiet hunt” in order to pick up real white milk mushrooms, return with nothing.

There are several types of milk mushrooms, and only some of them are suitable for consumption. These include yellow, real white, which is most often used for pickling, bitter, and red-brown.

As you know, these mushrooms have a rather noticeable bitter taste, which can spoil the dish after frying. Long cooking, most often salting, helps get rid of this taste. But cookbooks are full of recipes for making fried milk mushrooms, so does that mean they can still be fried? Of course, you won’t be able to find a definite answer anywhere, and therefore you should prepare the mushrooms yourself and evaluate the result.

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.

Should you fry white milk mushrooms?

White representatives of this family are most often found in deciduous forest. Experienced mushroom pickers collect several hundred kilograms of these mushrooms per season. Although there is some debate about the preparation of whites, it is still believed that the best thing to do with them is to pickle them. But if the jars of pickles no longer fit on the shelves, and there are still a lot of mushrooms left, you can try fried white milk mushrooms.

If you thoroughly soak and scald the white ones, as described earlier, you will get the same result as with the black ones. However, it is still not possible to completely get rid of the specific taste: it will remain even after deep processing of the mushrooms.

Features of preparing milk mushrooms with sour cream

Mushrooms of this genus secrete a caustic milky juice that can cause poisoning. Therefore, before you start cooking, they need to be soaked in salted water for 2-3 days, changing cold water twice a day. Then rinse, add water, bring to a boil and cook for 5-8 minutes, drain the water. Pour in again, boil and cook over low heat for another 5-6 minutes. Drain in a colander to remove excess liquid. The mushrooms are ready for further processing.

Barrel-salted milk mushrooms make wonderful main courses and salads

How to remove bitter taste

The first step to helping with this problem is long soaking . For best results, you should devote at least two days to this stage. At the same time, do not forget about changing the water: it must be done at least ten times.

The soaked fresh mushrooms are then boiled for at least ten minutes, twice. The first time, the water should be salted, then drained and repeat the process with regular unsalted water. After cooking, place the mushrooms on a sieve or colander to allow the water to drain. Don’t be afraid to hold them too long at this stage: all excess liquid will drain in about twenty minutes.

After these manipulations, you can proceed directly to frying. Experienced chefs advise separating the caps from the stems and frying only them, since a more rigid base is more suitable, for example, for soups and mushroom broths. However, it is not necessary to cut them at all.

Recipes for milk mushrooms in sour cream

The cooking methods are extremely simple. Novice housewives and people without special culinary talents can prepare excellent treats.

Stewed milk mushrooms in sour cream

Fruit bodies can not only be fried, but also stewed.

milk mushrooms – 1.2 kg;
onion – 120 g;
sour cream – 300 ml;
any oil – 30 ml;
flour – 25 g;
water – 0.3 l;
salt – 10 g;
ground pepper - to taste.

Cut the mushrooms into strips or cubes. Peel the onion, wash it, chop it as convenient.
Place in a hot frying pan with oil and fry until the liquid evaporates.
Add sour cream, salt, pepper and fry for 10 minutes, then pour in 200 ml. water, reduce heat and simmer for half an hour until tender.
Fry the flour in a dry saucepan until sandy and mix with 100 ml. water into a homogeneous mass without lumps. Pour into stewed milk mushrooms 10 minutes before readiness.

You can serve it with fresh vegetables or herbs.

Salted milk mushrooms in sour cream

If you have salted white milk mushrooms in the house, you can prepare an amazingly delicious salad with sour cream.

milk mushrooms – 0.5 kg;
sour cream – 170 ml;
onion – 80 g;
ground pepper.

Cut the salted mushrooms into strips and place in a salad bowl.
Wash, peel and chop the onion, pour boiling water over it for 2-3 minutes, and add to the mushrooms.
Season, pepper, mix. You can serve with fresh herbs, fried or boiled potatoes.

You can take sweet red, white or regular golden onions.

Salted milk mushrooms with sour cream and garlic are one of the most delicious and quickest recipes to prepare.

salted mushrooms – 0.6 kg;
sour cream – 200 ml;
onion – 120 g;
garlic – 30 g;
black pepper - a pinch;
dill greens – 30 g.

Remove the mushrooms from the jar or barrel and wash in boiled water. If they are too salty, soak them in milk. Cut into pieces.
Chop the greens. Peel and wash the onion and garlic. Cut the onion into rings or strips, crush the garlic using a press.
Mix all ingredients, pepper, and add salt to taste if necessary.

Recipe for fried milk mushrooms

Fried mushrooms in their taste and nutritional qualities can easily compete with even the most exquisite and expensive dishes, but their preparation is much less expensive. Mushrooms are suitable for any side dish, including potatoes and rice, and can also be used as a side dish themselves. Thus, chanterelles, champignons and, of course, porcini mushrooms are most often served. But what about milk mushrooms? In this article we will find out how to fry milk mushrooms, how long to cook milk mushrooms for frying, and also learn a recipe for cooking white milk mushrooms in sour cream.

Calorie content of milk mushrooms with sour cream

Milk mushrooms are a low-calorie product and contain only 16 kcal per 100 g of weight. The salty product contains 17.4 kcal. They include:

proteins – 1.87 g;
fats – 0.82 g;
carbohydrates – 0.53 g;
vitamins B 1 and 2, C, PP;
phosphorus, potassium, magnesium, sodium and calcium.

When adding fatty sour cream, the calorie content increases and is 47 kcal per 100 g.

The calorie content of salted milk mushrooms with sour cream is 48.4 kcal per 100-gram serving.

Pickling recipes

There are two main ways to pickle black milk mushrooms: cold and hot. Cold salting is a lengthy procedure, but connoisseurs of the unique resinous taste of milk mushrooms often stop at it. Hot pickling involves boiling the mushrooms, which results in a less intense flavor. But the hot method is much simpler and takes much less time.

Cold pickling: a simple recipe for the winter

This recipe is great for pickling black milk mushrooms for the winter. Mushrooms salted in this way have a special aroma and taste, reminiscent of summer, which is so lacking in the cold season.

Number of servings/volume: 1 l

Ingredients:

fresh black milk mushrooms – 1.5 kg;
rock salt – 3-4 tbsp. l.;
currant leaf – 5-6 pcs.;
horseradish leaf – 5 pcs.;
bay leaf – 5-6 pcs.;
dill, umbrellas/dry – 4-6 pcs/3-4 tsp;
garlic – 2-3 cloves;
black pepper (peas) – 1 tsp;
black pepper and sweet peas – 4-6 pcs.

Preparation:

Wash the mushrooms thoroughly and let the water drain. Preparing the greens. Cut the garlic into slices.
Place 2-3 dill umbrellas, currant leaves, horseradish leaves, bay leaves on the bottom of the pan, then lay out the mushrooms in layers, sprinkling them with salt, garlic and pepper until the container is filled to the top (or until the milk mushrooms run out).
Cover the mushrooms with a wide plate (lid), smaller in diameter than the pan. We install oppression.
We keep the workpiece in a cool place for 7-8 days.
Transfer the mushrooms to prepared jars and leave until they are completely ripe.

In a month you will be able to enjoy delicious salted milk mushrooms!

Hot pickling: how to quickly pickle black milk mushrooms

Do you want to quickly pickle black milk mushrooms at home? No problem. Hot salting requires a minimum of time and resources.

Number of servings/volume: 1 l

Ingredients:

fresh black milk mushrooms – 1.5 kg;
rock salt – 3-4 tbsp. l.;
currant leaf – 5 pcs.;
horseradish leaf – 5 pcs.;
bay leaf – 5-6 pcs.;
dill, umbrellas/dry – 4-6 pcs/3-4 tsp;
garlic – 2-3 cloves;
black pepper (peas) – 1-2 tsp;
black pepper and sweet peas – 4-6 pcs.

Preparation:

We prepare the mushrooms and soak them for at least 3 days.
Place the milk mushrooms in a saucepan, fill with water (so that the mushrooms float freely) and cook over medium heat. The milk mushrooms should simmer for 20-30 minutes.
Prepare the brine. Pour 1 liter of water into another pan, add 2 tbsp. l. salt and put on fire. When it boils, add all the spices (except garlic).
Transfer the boiled mushrooms to boiling brine. Cook for half an hour. Then let the workpiece cool.
Add the garlic, mix, put a weight (for example, a jar of water) on top (a regular lid or plate will do).
We put it in a cool place.

In 10-15 days you will be able to enjoy the ready-made salted milk mushrooms!

Milk mushrooms in tomato sauce

Do you have the desire and time to experiment? We recommend cooking black milk mushrooms in tomato! Tomatoes perfectly complement the taste of mushrooms. The finished dish turns out truly delicious.

Number of servings/volume: 3.5 l

Ingredients:

fresh black milk mushrooms – 2 kg;
tomato – 1 kg;
onions – 1 kg;
water – 3 l;
vegetable oil – 100 ml;
rock salt – 60 g;
table vinegar, 9% – 20 ml.

Preparation:

Cut the soaked milk mushrooms into small cubes.
Cook in salted water until the milk mushrooms sink to the bottom of the pan.
We remove the mushrooms from the pan into a colander to drain excess water, then place them in a saucepan.
Chop the onion, cut the tomatoes into cubes and add the vegetables to the mushrooms. Simmer over low heat.
When the onion becomes transparent, add vinegar to the saucepan.
Then put the milk mushrooms in the tomato into pre-sterilized jars and seal them hermetically.
We put the jars in a cool place.
After 2-3 weeks, tender milk mushrooms in rich tomato sauce will be ready.

Bon appetit!

Milk mushrooms in sour cream

To prepare salted milk mushrooms with sour cream we will need:

Milk mushrooms 300 gr.
Sour cream 2 tbsp.
Onion 1 pc.
Green onion, dill.
Cooking time: from 35 minutes
After cooking you will receive: 1-4 servings
Dish category: Main courses with mushrooms
Recipe author: Valentina

Recipe for “Fried milk mushrooms for the winter”:

Place mushrooms (caps only) in water and remove debris after 1-2 hours. To remove the bitterness inherent in these mushrooms, soak for 2-3 days or longer. Change the water several times every day and rinse well before cooking.

Bring water to a boil, add salt (1.5 tbsp) and add chopped mushrooms.

After boiling, cook for 20 minutes, removing foam.

The milk mushrooms were boiled and began to sink to the bottom. Place them in a colander and let the water drain.

You can put the mushrooms in a dry hot frying pan to evaporate the remaining moisture, and after 5 minutes add vegetable oil, or you can immediately add 3-4 tbsp. l. refined vegetable oil and add mushrooms. (There is half a portion in the frying pan; all the mushrooms didn’t fit at once!) Mix well. If there is not enough oil, add more and fry, stirring, for 20 minutes.

Cut the onion into half rings or quarters and fry separately until golden brown.

Then add the onions to the mushrooms. Mix everything, pepper and, if necessary, add salt. Stir and fry covered for 15-20 minutes. Mix with caution!

The mushrooms are ready! When hot, place into prepared sterilized jars.

We don’t add the mushrooms to the top of the jar; we even them out at the “hangers” with a spoon.

And add calcined vegetable oil on top, enough to cover the mushrooms completely and 1-1.5 cm beyond that. There is no need to be afraid of this amount of oil; it will ensure the safety of the workpiece and will come in handy later when heating the mushrooms. Close the jars with lids and store in a cool place after cooling.

How to cook milk mushrooms with sour cream

Milk mushrooms come from the Russula family, and the Milky family. They have been known since ancient times. In Rus', these mushrooms were considered one of the best. Their taste and beneficial properties are still valued today. The word gruzd has its origin from the Church Slavonic “gruddie” or “breast”, which means a heap, due to the joint accumulation of mushrooms in one place.

There are different types of milk mushrooms that need to be distinguished and not to be confused with false mushrooms. These mushrooms can be harvested for the winter, which is what many housewives do. Milk mushrooms are salted, pickled and frozen. In order to get tasty and healthy preparations in winter, you need to assemble and prepare them correctly.

Milk mushrooms are used in cosmetology. Regular consumption of these mushrooms leads to improved condition of nails, skin and hair. Salted mushroom compresses are used to remove warts.

If milk mushrooms grow in liquid culture, the mycelium produces a mixture of various compounds, fatty acids, extractives, such as enzymes, proteins, essential oils, resins, cyclic dipeptides, anifinic acid, ergosterol and others.

The amino acids that make up milk mushrooms are easily absorbed by the body. Milk mushrooms contain vitamins C, D, A, B1, B2, B12, E, PP, as well as phosphorus, magnesium, sodium, potassium, calcium. They, like amino acids, are fully absorbed.

Recipe for salted milk mushrooms with sour cream and onions

So, it will take us very little time to prepare this dish.

Take a jar of salted milk mushrooms. Open the jar, place the mushrooms in a colander and rinse under cold water. Let the water drain.

Take the onion and rinse it under water to prevent your eyes from watering while cutting.
Cut the onion into rings. You can pour boiling water over it so that it is not too bitter.
Place the mushrooms in a bowl and cover with onions. Add a couple of spoons of sour cream so that it completely envelops the mushrooms.
Stir and let the mushrooms sit for about 10 minutes.

Sprinkle with green onions and dill. The dish is ready. You can serve it with boiled potatoes. Bon appetit!

Sources:

https://povar24.info/gruzdi-zarenye-recept.html https://fermilon.ru/zagotovki/vtorye-blyuda/gruzdi-so-smetanoy-s-lukom-chesnokom-yaytsami-i-myasom-luchshie-retsepty .html https://make-eat.ru/gruzdi-v-smetane.html

How to fry milk mushrooms

To achieve the best taste of the dish, it is recommended to add salt and garlic , as well as any vegetable oil.
The soaked mushrooms are laid out in a heated frying pan without oil, then closed and kept for eight or ten minutes. Stir the mushrooms periodically to avoid sticking to the surface of the pan. During the stewing process, liquid is formed, which is drained, and then vegetable oil (olive or sunflower) is added and cooking continues for another five minutes. At this stage, you should add salt and garlic to the mushrooms, after crushing it. Finally, you can add chopped herbs to the mushrooms to taste. The resulting dish goes perfectly with potatoes, especially mashed potatoes.