White milk mushrooms. Recipes for cooking cold, hot, salted

Publication in the group: Dishes with mushrooms

In terms of nutritional value, white milk mushroom belongs to the first category of mushrooms (that is, it has pronounced taste qualities and a rich nutritional composition). In this case, milk mushrooms need pre-treatment before cooking, as they contain bitter milky juice.

If the mushroom is prepared correctly, then its consumption can help destroy pathogenic bacteria (including tuberculosis bacillus), also normalize metabolism in the body and restore the activity of the cardiovascular system. In order for the milk mushroom to retain these characteristics, it is important to follow the rules for preparing the dish as described in the recipe.

Classic marinating recipe

White milk mushrooms (recipes for making pickled mushrooms in the classic version include a minimal list of spices) in this version are crispy and aromatic.

What ingredients will you need?

To marinate 1 kg of white milk mushrooms for the winter with a classic set of products you will need:

• garlic in the form of peeled cloves - 3 pcs.;
• vinegar with an acid concentration of 9% - 25 ml;
• water purified from impurities – 1 l;
• salt (it is recommended to use special salt for canning) – 30 g;
• black peppercorns – 3 pcs.;
• granulated sugar (it is recommended to choose white) – 25 g;
• laurel leaf – 3 pcs.;
• dried cloves – 2 pcs.;
• allspice peas – 2 pcs.;
• green currant leaves (can be replaced with cherry leaves) – 3 pcs.

To arrange the mushrooms, you should prepare jars with a volume of approximately 350-400 ml. It is not recommended to use a large container, since after opening the jar, pickled mushrooms must be consumed within 3 days (if stored in the refrigerator).

Step-by-step cooking process

It is recommended to marinate white milk mushrooms for the winter with the classic composition of spices according to the following algorithm:

1. The milk mushrooms must first be cleared of large debris. Cut out damaged areas. Small debris can be removed with a sponge or toothbrush.
2. If limp milk mushrooms are found during processing, it is advised to immediately throw them away.
3. Place the peeled mushrooms in a container with cold water and rinse them. Change the water and repeat the procedure.
4. The washed milk mushrooms should be placed in a colander to remove any remaining moisture.
5. Next, the mushrooms should be sorted. Small milk mushrooms can be pickled whole; large ones are recommended to be cut into 2 parts or more.
6. Pour water into a saucepan and place the prepared mushrooms in it.
7. Place the pan with milk mushrooms on the stove with a moderately heated burner and bring the contents to a boil. During the boiling process, it is necessary to remove the foam that forms from the water.
8. After boiling, the milk mushrooms should be boiled for approximately 10 minutes.
9. Then you need to remove the pan from the heat, drain the water, and put the milk mushrooms in a colander and rinse them under running cold water.
10. After preparing the mushrooms, you need to prepare the marinade. To do this, you need to pour purified water into a clean container, add white sugar, salt for canning, as well as laurel leaves, peppers (black and allspice) and cloves.
11. Place the pan with the contents on the stove with a medium heat burner and bring the marinade to a boil.
12. When the contents of the pan boil, you should transfer the prepared milk mushrooms into it. Immediately reduce the heating of the stove to minimum values. Cook the mushrooms for approximately 15 minutes. Periodically the contents of the pan need to be stirred.
13. Then you need to rinse the prepared jars and sterilize them in the oven at 120 degrees for about 3 minutes. It is recommended to place jars in the oven upside down. It is recommended to boil the lids in a saucepan for about 2-3 minutes.
14. Cut the garlic cloves into 2-3 parts and place them evenly in sterilized jars.
15. Wash the currant leaves, dry them with a clean towel and put them in jars.
16. Next, you need to put the mushrooms into jars along with the marinade. It is recommended to fill the container approximately ¾ of the total volume.
17. Then pour vinegar and the remaining marinade into the jars. The marinade should rise above the mushrooms by approximately 1.5 cm.
18. Immediately roll up the jars with the prepared lids.

Let the jars cool and place them upside down. After cooling, the workpiece should be placed in a cool and dark place. It is recommended to serve after 1-1.5 months. When serving, it is recommended to season the pickled milk mushrooms with vegetable oil and fresh dill.

Rules for storing white milk mushrooms

The workpiece must be stored in a dark place at a temperature of 1-4 degrees above zero. When using sealed lids, the shelf life of the product is up to 12 months. If nylon lids were used, the mushrooms remain edible for up to 4 months.

To extend the shelf life of opened mushrooms, it is recommended to pour refined vegetable oil into an open jar. It will block access to oxygen. Then the mushrooms can be stored in the refrigerator for up to 2 weeks.

Fkusnofacts

— There is a lot of different debris on the surface of milk mushrooms, which is not so easy to clean off. You can make this process easier with a regular toothbrush. Villi are capable of removing the smallest particles of leaves and dirt. You can also use a stiff sponge to wash dishes. When cleaning, mushrooms should only be washed under running water.

— The 2 most common types of milk mushrooms are black and white. Both are great for homemade preparations. Moreover, it is allowed to make pickles from both types of mushrooms at once.

— Before canning

Milk mushrooms must be soaked in order to remove the bitterness from them as much as possible. Black milk mushrooms are soaked for a period of 12 to 24 hours, and white milk mushrooms are left in water for up to 2 days. If both white and black milk mushrooms are used at once, you should soak them for 2 days. During this time, it is advisable to change the water several times. You can make sure there is no bitterness by tasting the mushrooms. To do this, just run the very tip of your tongue along the surface of the milk mushroom.

— For making soup and fried milk mushrooms

It is not necessary to soak the mushrooms, because... bitterness acquires a bright taste only when prepared using a cold method.

— When salting and marinating, milk mushrooms should be placed with their caps down. This way the mushroom will better retain its shape when compacted, will not break, and will also retain its taste.

— Calorie content of milk mushrooms — 18 kcal/100 grams.

— Sometimes during cooking, black milk mushrooms acquire a purple or greenish tint. Don't be alarmed, this is a normal reaction for this type of mushroom.

— You can go on a quiet hunt for milk mushrooms from August to September. They grow mainly in sunlit places in birch and mixed deciduous forests - in such places you can often find white milk mushrooms. They can often be found in thickets of young birch trees. Black milk mushrooms prefer to grow in sunny areas next to mosses.

— Milk mushrooms are valued for their excellent taste, special aroma and beneficial properties. This mushroom is rich in ascorbic acid, vitamins B1 and B2, which have a beneficial effect in the treatment of various serious diseases.

— Before frying, pre-soaked milk mushrooms must be boiled. 10 minutes is enough, then fry the mushrooms for 5-7 minutes over medium heat

— When picking mushrooms, milk mushrooms can be confused with milkweed. However, consuming the double can lead to stomach problems, nausea and vomiting. Despite the external similarity of mushrooms, the milkweed has a specific spicy smell. Particular attention should be paid to the cap of the mushroom - in a real young mushroom it is funnel-shaped, and its edges are turned inward.

— If soaked for a long time, the mushrooms may darken: this is mainly due to improper soaking. It is necessary to wash the mushrooms and soak them in fresh water. To prevent the milk mushrooms from darkening, it is necessary to store the milk mushrooms under a weight during soaking - so that all the mushrooms are immersed in water.

Salting boiled milk mushrooms for the winter

White milk mushrooms (recipes for preparing them for the winter can be based on both fresh and boiled mushrooms), salted using this method, can be served within a month.

What ingredients will you need?

To pickle 1 kg of boiled milk mushrooms you will need the following set of spices:

• laurel leaves (not large) – 2 pcs.;
• green leaves from black currant – 4 pcs.;
• dill (it is recommended to use inflorescences) – 20 g;
• parsley leaves – 10 g;
• garlic in the form of peeled cloves – 2 pcs.;
• black pepper (used in the form of peas) – 3-4 pcs.;
• salt for making pickles – 30 g;
• distilled water – 3 l;
• table salt (fine crystalline) – 150 g.

The amount of garlic in the recipe can be adjusted to taste; it is not recommended to completely exclude the ingredient.

Step-by-step cooking process

The algorithm for salting boiled white milk mushrooms consists of the following procedure:

1. Fresh milk mushrooms need to be washed in 2-3 waters and cleaned of debris and defects.

2. Place the washed mushrooms in a container, add water and press down with a weight. Soak the milk mushrooms for about 2 days. In this case, the water must be changed at least 8 times during the entire soaking period, followed by washing the mushrooms in running cold water.
3. Then pour distilled water into a large saucepan and bring it to a boil over a moderately heated burner.
4. Dissolve table salt in boiling water, then carefully place the milk mushrooms into the pan. Reduce the heat on the burner to a minimum.
5. Cook the mushrooms until the brine becomes clear and the mushrooms sink to the bottom of the pan. It is important to remove any foam that forms during the cooking process.
6. When the milk mushrooms are cooked, they need to be placed in a colander and left to cool in it.
7. While the mushrooms are cooling, you need to cut the garlic cloves into slices, rinse the greens and shake off moisture.
8. Place 1/4 of the herbs, spices and salt on the bottom of a sterilized jar (approximate volume 2 liters) (laurel leaves can be broken into 2 parts). Next you need to add a layer of mushrooms. Repeat layers until ingredients are gone. The last layer should be spices with salt and herbs.
9. Then the jar should be closed with a clean nylon lid and immediately put the workpiece in a dark and cool place.

Milk mushrooms can be served after approximately 30 days. When serving, mushrooms can be garnished with fresh dill, chopped garlic and aromatic oil.

How to salt boiled milk mushrooms

Components:

• Boiled milk mushrooms – 5 kg
• Dill greens – 50 g
• Bay leaf -8-10 pcs.
• Peppercorns – 30 g
• Black currant leaves – 150 g
• Salt – 500 g

Before salting the boiled milk mushrooms, peel, rinse and boil freshly picked mushrooms in lightly salted water until tender. The readiness of the mushrooms is determined by their settling to the bottom and the cessation of foaming, while the broth becomes more transparent. The broth must be drained, the mushrooms placed in a linen bag and placed under a weight to completely remove the liquid. Place the squeezed mushrooms in layers in a pickling bowl, sprinkling each layer with salt and arranging with spices. Place the remaining blackcurrant leaves on top, then a clean linen napkin, a wooden circle and a weight on it. To prevent the top layer from becoming moldy, it must be filled with cold brine. Keep the mushrooms for 2-3 days at room temperature, and then take them to a cold room. In about a month and a half, the mushrooms will be ready to eat.

White milk mushrooms, cold-salted

White milk mushrooms, salted without heat treatment, retain more nutrients and are also more aromatic and crunchy. In this case, you can include a standard set of spices in the recipe. A distinctive feature of this method is the longer cooking time for mushrooms.

What ingredients will you need?

When salting 4 kg of white milk mushrooms using the cold method, it is recommended to use the following set of spices and herbs:

• coarse table salt – 400 g;
• fresh and peeled horseradish root – 1 pc.;
• garlic cloves without peel – 6 pcs.;
• green leaves of cherry or black currant - 4 pcs.;
• fresh or dried dill umbrellas - 3 pcs.;
• peppercorns (preferably black) – 6 pcs.

If a more pronounced garlic aroma is required, the amount of the ingredient can be doubled.

Step-by-step cooking process

Provided that fresh, unprepared mushrooms are used, the pickling process should be carried out in the following order:

1. Milk mushrooms should be cleared of large debris and damaged areas should be cut off.
2. After this, the milk mushrooms must be washed in running water and fine dirt removed with a sponge or brush.
3. Place the prepared mushrooms in a container with cold water and soak them for approximately 3 days. In this case, during this time interval, the water must be changed at least 12 times, followed by washing the mushrooms in running cold water.
4. Check the mushrooms for bitterness. To do this, you can break the cap of the milk mushroom and lick it. If bitterness is present, then the mushrooms should be continued to soak for another 1 day with the addition of salt. 2-3 g of salt per 1 liter of water is enough.
5. Then, mushrooms, salt, herbs and spices should be laid out in layers in a prepared container (it is advisable to use a barrel, but can be replaced with a 3-liter jar). In this case, spices, salt and herbs should be the first and last layers. It is recommended to cut the garlic into slices, and the horseradish root should be cut into small pieces.
6. Cover the mushrooms with a clean cloth and place a weight on top.

Place the container with mushrooms in a dark place. The ambient temperature should be in the range of 1-4 degrees above zero. The readiness of milk mushrooms can be checked no earlier than after 45 days. If ready-made mushrooms contain a lot of salt, they can be soaked in cold water.

Preliminary preparation

The main feature of milk mushrooms is the caustic milky juice contained in their pulp, because of which these mushrooms cannot be eaten raw, and in many Western countries they are even considered inedible. In order to make these mushrooms suitable for consumption, milk mushrooms must be soaked and boiled before further culinary use.

• Fruiting bodies must be carefully sorted and cleaned of dirt and forest debris. The most stubborn stains can be scraped off with an old toothbrush or a knife blade. You need to carefully check the mushrooms for the presence of worms and rot and throw away specimens that are too damaged by them. If the area of ​​damage is small, it can be easily removed with a knife.
• After cleaning the milk mushrooms, rinse thoroughly under running water.

Hot-salted white milk mushrooms

White milk mushrooms, recipes for which are prepared using the hot method are more popular, are no less aromatic and crispy when compared to the cold salting method.

What ingredients will you need?

To hot-salt 4 kg of white milk mushrooms, it is recommended to use the following list of spices and herbs:

• salt for pickling – 120 g;
• fine crystalline salt – 100-120 g;
• laurel leaves – 3 pcs.;
• black pepper (it is recommended to use peas) – 6 pcs.;
• garlic in the form of peeled cloves – 8-10 pcs.;
• dried cloves – 3 pcs.;
• dill umbrellas (fresh or dried) – 3 pcs.;
• green leaves from black currant or cherry – 6 pcs.;
• water purified from impurities – 3 l.

If desired, you can place a leaf of horseradish at the bottom of the pickling container and on top of the mushrooms.

Step-by-step cooking process

When salting white milk mushrooms using the hot method, the process of preparing the workpiece should be carried out according to the algorithm described below:

1. Initially, you need to clean the milk mushrooms from forest debris and cut off the spoiled areas.
2. After this, it is recommended to cut off the stems of the mushrooms. If the mushroom caps are small, they can be left whole. Large caps need to be cut into 2-4 parts.
3. The prepared caps should be placed in an enamel container and filled with water. Oppression should be placed on top of the mushrooms. Soak the mushrooms for at least 3 days, changing the water at least 4 times a day.
4. If after 3 days the mushroom caps have become slightly elastic, and the water is clean after soaking, then the mushrooms can be used for further pickling. But if the caps are still very elastic and the water is cloudy, then the soaking process should be continued for another day.
5. Next, you need to place the mushrooms in a saucepan, add water and add finely crystalline salt. Boil the milk mushrooms from the moment the water boils for approximately 20 minutes. In this case, during the cooking process, any foam that appears should be removed.
6. Transfer the boiled milk mushrooms to a colander and leave to cool in it.
7. Then pour purified water into the pan, add salt for pickling and approximately 1/3 of the garlic, cut into slices.
8. Bring the contents of the pan to a boil over a moderate heat burner.
9. Place the cooled milk mushrooms in a pan with brine and cook for about 15-20 minutes.
10. Next, at the bottom of the prepared storage container you should put a horseradish leaf (if used), a currant leaf, cloves, as well as a bay leaf, 2 peppercorns, 1/3 of the garlic slices, and finally lay out an umbrella of dill. Place ½ of the milk mushrooms on top of the spices and herbs. Then you should repeat the layer of spices and herbs, again mushrooms. On top you need to put the remaining spices and herbs, as well as a horseradish leaf (if used). Pour the remaining brine from the pan over the mushrooms. It is important that the mushrooms should be transferred to the container immediately after boiling (the mushrooms should not be cooled).
11. Close the container with a sterilized lid. When the workpiece has cooled, it should be transferred to a dark, cool place (refrigerator or cellar).

Mushrooms can be served after approximately 3 weeks. Milk mushrooms will turn out even more flavorful if you pickle them together with mushrooms or saffron milk caps.

Quick salting of milk mushrooms with 5-minute boiling

A quick way to pickle milk mushrooms with a 5-minute boil will not be superfluous in your recipe box. The dish prepared for the winter is suitable for both a festive feast and an everyday diet.

For salting you need:

• soaked milk mushrooms – 5 kg.

For the brine:

• salt – 300 g;
• mustard seeds – 2 tsp;
• bay leaf – 10 g;
• allspice – 10 g.

How to salt:

1. Boil water, add milk mushrooms to it. Cook for 5 minutes. At this time, monitor the formation of foam and remove it.
2. Leave the boiled fruit bodies in a colander to drain the broth.
3. Place them in a saucepan, add salt and season. Mix.
4. Place a plate and gauze on top of the milk mushrooms. Place the load.
5. Take the container to the balcony or place it in the basement. Leave for 20 days.
6. After pickling, place the mixture into sterilized jars. Pour brine from the pan. Cork.

The recipe is very suitable for beginner cooks

White milk mushrooms pickled in a pan

Milk mushrooms can also be pickled in a glass or enamel pan. In this case, the workpiece must be stored in the refrigerator.

What ingredients will you need?

To pickle white milk mushrooms (8 kg) in a saucepan, it is recommended to prepare the following set of spices and herbs:

• green cherry leaves – 10 pcs.;
• green horseradish leaves – 5 pcs.;
• fresh or dried oak leaves – 10 pcs.;
• green leaves from black currant – 10 pcs.;
• coarse salt (table salt or for pickling) – 150 g;
• black pepper (used with peas) – 16-20 pcs.;
• head of garlic (preferably use fresh garlic) – 2 pcs.;
• fresh or dried dill umbrellas - 5 pcs.;
• purified water (for brine) – 2 l.;
• fine salt (for brine) – 150 g.

You also need to prepare a pan with a capacity of 8-9 liters.

Step-by-step cooking process

The recipe for pickling white milk mushrooms consists of steps arranged in the following order:

1. The milk mushrooms should be cleaned of large debris and any flaws should be cut off.
2. Next, the mushrooms need to be washed in running water with a brush and small debris removed.
3. Place the prepared milk mushrooms in a large container and fill with water. It is recommended to soak mushrooms for at least 3 days. It is important to change the water at least 4 times every 24 hours and rinse the mushrooms in running water.
4. After 3 days, the mushrooms should be checked for bitterness. If bitterness is present, then you can continue soaking the milk mushrooms for another 1 day.
5. Rinse the soaked milk mushrooms and place them in a colander to drain all the moisture.
6. Then you should wash the pickling pan with soda and rinse it thoroughly in running water.
7. Disassemble the heads of garlic into cloves, peel them and cut each clove into 2-4 parts.
8. It is recommended to lightly mash fresh greens so that they release juice better when pickling.
9. Next, the mushrooms should be divided into 4 parts, and spices, herbs and salt into 5 parts.
10. Place spices and herbs on the bottom of the pan and sprinkle them with salt. Place mushrooms on top. Mash the ingredients with your hands or a masher. Repeat layers until mushrooms and spices (as well as salt and herbs) are gone.
11. Cover the last layer with a clean cloth and place a weighted plate on it (you can use a jar filled with water). Keep the pan with mushrooms in a cool and dark place for approximately 14 days.
12. After 14 days, it is recommended to put the mushrooms into sterilized jars (you will need 3 jars with a volume of 3 liters).
13. Place the top layer of herbs and spices from the pan on the bottom of the jars. Next you should add mushrooms mixed with spices. Cover the contents of the jar with herbs and spices from the bottom of the pan.
14. Then you need to boil purified water with fine salt in a clean saucepan.
15. When the salt has completely dissolved, fill the contents of the jars with brine. It is recommended to pour 15-20 ml of refined oil on top of the brine. Close the jars with nylon lids.

The article provides examples of delicious recipes for preparing white milk mushrooms.
It is recommended to store white milk mushrooms salted using this method for no more than 6 months. When serving, it is recommended to season the mushrooms with onions (cut into rings), chopped garlic and flavored vegetable oil.

Soaking

The main problem with milk mushrooms is the caustic milky juice. To neutralize it, mushrooms must be soaked in cold water. The soaking time depends on the size of the mushrooms, their age and the specific place of collection, and can range from 24 hours to five days.

• The fruiting bodies are filled with cold water so that it completely covers them. It is necessary to press down the mushrooms with a weight so that they are definitely under water.
• It is recommended to add 10 grams to water. salt and 2 gr. citric acid per liter.
• Water must be changed at least 2 times a day.
• The soaking period lasts, on average, 2 – 3 days. Exactly how much milk mushrooms will have to be soaked is decided in each specific case individually. You can determine the degree of readiness “by the tooth” - by cutting off and chewing a small piece of mushroom - if the bitterness is no longer felt, the soaking process can be completed. The end of the period can also be understood by the state of the water - initially the water quickly darkens, but after several changes it remains clean. Often, foam appears on its surface, which is also a sign that soaking can be completed.

White milk mushrooms marinated with cinnamon

Cinnamon gives pickled milk mushrooms a special aroma. A preparation with this composition can be used not only as a snack, but also for decorating salads and pies.

What ingredients will you need?

To marinate white milk mushrooms with cinnamon, the following list of spices should be available:

• peeled and soaked white milk mushrooms – 3 kg;
• laurel leaves (medium size) – 4 pcs.;
• distilled water – 2 l;
• allspice (peas) – 5 pcs.;
• salt (it is recommended to use special salt for pickling) – 60 g;
• white granulated sugar – 20 g;
• cinnamon stick – 1 pc.;
• vinegar in the form of essence - 15 ml.

You should also prepare sterilized jars with a volume of no more than 0.5 liters. You will need approximately 5 jars with lids.

Step-by-step cooking process

The algorithm for marinating white milk mushrooms with cinnamon consists of the following points:

1. Mushrooms should be placed in a saucepan with boiling distilled water. Cook the milk mushrooms for approximately 20 minutes. Forming foam should be removed periodically.
2. Then you need to catch the mushrooms using a slotted spoon and put them in a colander to remove the liquid.
3. In a saucepan with water (in which the milk mushrooms were boiled) you need to put the remaining ingredients, except for the essence and cinnamon stick.
4. Cook the marinade for approximately 10 minutes.
5. Next, you need to put a cinnamon stick in the pan and cook the marinade for about 15 minutes.
6. Place the cooled milk mushrooms into prepared jars. The marinade should be strained from the spices.
7. Pour the essence into the strained marinade and mix it.
8. Pour the hot marinade into the jars of mushrooms and immediately roll up the lids.

When the workpiece has cooled, it should be moved to a dark place with a temperature range of +1-+4 degrees. Milk mushrooms can be served after 3-4 weeks.

How to fry

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

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

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

Why do milk mushrooms taste bitter and how to deal with it?

The white mushroom is a milky mushroom, that is, it contains a bitter milky juice that is released when the cap or stem of the mushroom is broken. Therefore, to prevent a dish based on milk mushrooms from becoming bitter, the mushroom must be soaked or boiled for a long time.

The recommended time for soaking milk mushrooms in cold water is approximately 5 days with changing the water and washing the mushrooms (approximately once every 3-4 hours). To prevent the mushrooms from floating during the soaking process (then the process may be ineffective), they need to be pressed down with a weight. As a load, you can use a wide plate with a jar (2 or 3 liters) installed on it, which is filled with water.

Boiling mushrooms requires less time. It is important to change the water after boiling the mushrooms for about 5 minutes. The breast is considered suitable for further cooking if it does not taste bitter. To do this, during the cooking process it is enough to taste the broth for bitterness or break the mushroom and taste it.

If the bitterness has not been completely eliminated and this nuance is discovered during the cooking process, then the bitterness can be muffled by using spices and herbs. If the cooking process allows for washing the mushrooms (for example, when salting), then they should be placed under running cold water for approximately 1 hour. After this, you need to repeat the salting with increasing amounts of salt and spices.

Distribution and collection features

The distribution areas of milk mushrooms are deciduous or mixed forests: birch, birch-pine, with linden undergrowth. The comfortable soil temperature required for their growth and reproduction is from +8 to +11°C. Therefore, they are practically not found in the south of Russia and Europe, preferring the northern regions of the temperate climate zone.

Milk mushrooms grow in July - September . If the weather is warm and rainy, they can occur in early October. They don’t like heavy rains; mushrooms quickly deteriorate after it. They also do not like long dry weather, but appear after a long drizzling “mushroom” rain. Milk mushrooms grow in large groups. If one mushroom is found, a whole family of them is sure to nest somewhere nearby, camouflaged by a dense cover of fallen leaves or pine needles.

Adult milk mushrooms can reach enormous sizes . The cap, with a diameter of 5 to 20 cm, looks like a funnel on top and has a wet surface. The stem is cylindrical, smooth, its height is up to 8 cm, its diameter is up to 5 cm. The color of the cap depends on the type of mushroom. It can be yellow, white and even black. When broken, it releases a caustic white juice, which, when exposed to air, quickly acquires a sulfur-yellow color. At the bottom, the cap consists of white wide plates.

Not all milk mushrooms are edible. Particularly dangerous is the camphor milk mushroom , or camphor milkweed, which can cause severe poisoning if it accidentally ends up in a basket. Its special characteristics: a brown cap with sparse yellow plates, the place where it breaks immediately darkens. But, fortunately, it is rare.

Useful tips and tricks

White milk mushrooms, recipes for which are based on the correct preliminary preparation of mushrooms, will turn out crispy, aromatic and without bitterness if the following subtleties are taken into account during their preparation:

When salted or marinated, white milk mushrooms can be served only 1.5-2 months after they are prepared. If you open the preparation earlier, the mushrooms will still taste bitter, even if their preparation was correct. It is important that if the milk mushrooms are slightly bitter, then to eliminate the defect it is recommended to season them with sour cream and spices. This advice can be used for both fried and salted or pickled mushrooms (with any recipe composition).

Author: Kotlyachkova Svetlana

General cooking rules

Milk mushrooms are conditionally edible mushrooms. This means that before preparing any dish they require general additional processing. First of all, you need to remove their inherent bitterness. If this is not done from the very beginning, no amount of culinary processing, even the most sophisticated, will help in the future. The spoiled dish will only have to be thrown away.

Recipes for cooking baked mushrooms in the oven

The cause of bitterness is lactic acid, which is part of the mushroom juice. In order to remove it, the mushrooms should be soaked in salted water for three days . But first they need to be cleaned, after sorting out those damaged by worms and too old, which may contain toxins dangerous to health and life. It is advisable to clean with a sponge or soft brush, since milk mushrooms very strongly collect forest dirt. To make cleaning easy, it is advisable to keep them in water for one hour.

The water in which the mushrooms are soaked must be changed regularly, every four hours. The air temperature in the room where soaking occurs is also important. In a room that is too warm, this process must be reduced to one day, otherwise the mushrooms may begin to sour.

If you don’t want to do soaking, since this process is lengthy, then you can boil the milk mushrooms . Digestion is carried out in three stages of 25 minutes each, using heavily salted water in large quantities. An additional advantage of this method is that boiled mushrooms are easy to wash. But there is also a minus - after boiling, the pickled milk mushrooms will not crunch. The soaked mushrooms are washed in running water, after which they are ready for use.

Salty product in tomato

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

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

Cooking steps:

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

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

Hot method of pickling mushrooms

Ingredients for preparing delicious mushrooms:

• two kilograms of the main product;
• eighty grams of salt;
• two liters of water;
• five heads of garlic;
• five pieces of allspice peas;
• cloves and bay leaf to taste.

Mix water, spices and herbs in a large container. Heat the liquid over low heat until the salt is completely dissolved, then add the soaked mushrooms and bring to a boil. Cook for half an hour, periodically removing foam from the top. At this time, cut the garlic into three parts, mix it with milk mushrooms that have already been removed from the heat.

Mushrooms with spices and brine, where they were boiled, are placed under pressure or a heavy load for a day so that more liquid is released. The jars are sterilized in an oven or in a water bath for an hour. After 24 hours, to infuse the milk mushrooms, boil the mass together with the brine for five minutes, then place them in containers, compact them well, pour boiling brine over them and roll up the lids.

The cans of snacks should be allowed to cool under a blanket, then stored for long-term storage in a dark and cool place. This method will help keep the mushrooms in a edible form much longer than the cold method of pickling milk mushrooms.