How long should milk mushrooms be soaked and cooked before salting?

Description of the mushroom and its nutritional qualities

The milk mushroom is one of the edible mushrooms, it is part of the Russula family, the genus Mlechnik. Previously, milk mushroom was the name given to the mushroom, now known as “pepper mushroom.” It has a medium-sized cap - from 5 to 20 cm, having a funnel shape. The edges of the cap are pubescent, its edges are bent inward, it itself is milky white, slightly yellowish, wet and slimy.

The leg is small - 5-7 cm, hollow, matching the color of the cap. The white flesh is very dense and smells like fruit when cut. The milky juice is acrid, white, and after cutting the milk mushroom it instantly turns yellow with a grayish tint. Wide and frequent plates cover the entire leg; they themselves are white with a small admixture of yellow. The spores are yellow.

Brown spots appear on the cap of old specimens, the stem becomes hollow, and the plates turn yellow. It can be found in deciduous and mixed forests from July to September or from early August to early October. Milk mushrooms love well-lit places protected from drafts. The white milk mushroom prefers mixed deciduous forests, the black one grows in sunny, moss-covered meadows.

The pulp of milk mushrooms has a fairly pronounced unpleasant bitter taste. But bitterness is not an obstacle to including the mushroom in many culinary dishes. It is boiled, salted, pickled, fried and stewed.

Milk mushroom is a mushroom included in the first category in terms of nutritional value; in the past it was called the “king of mushrooms” and for good reason, because it is ideal in all respects, pulp:

• meaty and juicy;
• low-calorie - only 18 Kcal per 100 g of product;
• smells nice of fruit.

The dry matter contains about 32% protein, vitamins B1 and B2, and ascorbic acid are present. The mushroom is not only tasty, but also extremely healthy.

When it grows and where to collect it

The time for active growth of mushrooms occurs in mid-summer. Therefore, the beginning of the season for black milk mushroom is considered to be mid-July. This golden time for the mushroom continues until mid-October. It all depends on the region, as well as prevailing weather conditions. For example, in the southern part of Russia, black milk mushrooms are collected until the end of September, but in the central zone and northern regions, until mid-August.

Black milk mushrooms are easy to find where birch trees grow. This proximity is easy to explain. Black milk mushroom forms mycorrhiza with this tree. Therefore, most of it is located in mixed forests or spacious birch forests. The mushroom does not grow alone, but prefers to stay in groups. Most often it is not visible in the moss, so you need to carefully look under your feet. Loves sunny edges, hides in tall grass or in places near forest roads and paths.

Distributed not only throughout Russia, but also in the southern and a number of northern regions. Prevails in the CIS countries and Western Europe.

Preparation for processing

The collected mushrooms are sorted, separating wormy and old ones from fresh and young ones. Wet caps are cleaned of debris using a sponge or soft brush. It is better to pre-soak the mushrooms in warm water for 10-15 minutes. A simple toothbrush also helps to clean the cap of debris. It is easier to carry out the procedure under a stream of tap water, using a hard sponge for washing dishes as necessary. Next are the milk mushrooms:

• washed 2-3 times, sometimes more, it all depends on the place of collection and the degree of slipperiness of the cap;
• put in large bowls;
• fill with water;
• Place a large plate on top of the mushrooms, pressing them down so that each mushroom is submerged in water.

To get rid of bitterness:

• white milk mushrooms are soaked in water for 2-3 days;
• black ones are left in water for 24 hours.

If the mushroom picker does not know which milk mushrooms are in front of him or plans to pickle, marinate or fry the mushrooms together (black and white mixed), then soak them for 2-3 days.

In this case, you need to change the water at least 2 times a day. If this is not done, the water may turn sour. You need to soak mushrooms solely for the sake of acquiring a certain taste; if a little bitterness does not bother you, then the mushrooms are soaked for 2-3 hours in salted water, after which they are subjected to heat treatment - boiled, fried, stewed.

The mushrooms, freed from bitterness, are washed again with water. Large specimens are cut into several parts, small ones are boiled whole. To check the readiness of the mushroom for further processing, take the one that floats closer to the surface, cut it and taste it. Separately, you need to try the cap and the stem separately. The latter, although in most cases is hollow, can still taste bitter; it is better to keep the mushrooms in water than to endure the unpleasant taste in the future. To prevent the product from spoiling, containers with soaked mushrooms must be stored in a cool place - in the cellar or in the refrigerator.

conclusions

Black milk mushroom can be found in every mixed or deciduous forest that comes your way. However, many mushroom pickers do not even realize that such, at first glance, an inconspicuous mushroom that hides underfoot and has a completely unattractive appearance and color can be truly tasty. Black milk mushroom is good in any form. This is an incredibly tasty mushroom that will decorate any dish. And many reviews on the Internet are devoted to how tasty pickles are made using this mushroom.

Cooking time

The cooking time is related to the method of storing mushrooms and their further use:

1. When salting. If you plan to pickle, then the mushrooms must be boiled for 10-15 minutes. The exception is cold salting, which does not require cooking.
2. When marinating. Cook for 15-20 minutes or more. It all depends on the specific recipe.
3. Before frying and stewing. Usually cook for about 20-25 minutes, sometimes more.
4. Freezing. Milk mushrooms are boiled before freezing, no more than 7-10 minutes.

The time begins to count after the second boil.

Cooking milk mushrooms

To cook milk mushrooms on the stove, place them in a large enamel pan, fill them with water, and place them over medium heat. You can also boil the water first, remembering to lightly salt it, and only then add the mushrooms.

If the mushrooms are large and old, they will have to be boiled twice. After the second boil, the milk mushrooms are removed from the water with a slotted spoon and the liquid is poured out. The pan is filled with fresh water, the mushrooms are placed in it again and brought to a boil. You need to salt the water once during the first or second cooking.

During cooking, foam may form on the surface. It will definitely be removed. During cooking, the pulp sometimes darkens, becomes purple or greenish.

This is a variant of the norm; because of the color change that has occurred, there is no need to panic or worry about the freshness and safety of the product. Mostly black milk mushrooms change color; if the mushroom picker does not yet have sufficient experience in collecting a particular species, he needs to consult a professional. Subsequently, he will be able to distinguish between different types of mushrooms and prepare them in accordance with their specific species.

Salting and marinating

Before salting or hot pickling, the mushrooms are boiled. Milk mushrooms ready for pickling are soaked in cold water for at least 12 hours. Preparing mushrooms for pickling:

1. milk mushrooms are washed;
2. put into pans;
3. cook in salted water for 15-20 minutes.

During the cooking process, sometimes add onions and bay leaves, and be sure to add some salt to the water.

The finished product is cooled and the salting procedure proceeds directly:

1. oak leaves, basil, dill are placed at the bottom of a wooden barrel or glass jar, everything is generously sprinkled with salt;
2. Place a layer of mushrooms on top of the greens, sprinkle everything with salt (20 g) and again layer everything with greens.

You can add peppercorns and garlic to the jar. Fill with water, or with brine, but in this case there is no need to mix the mushrooms with salt; a certain amount is added directly during the preparation of the brine.

Before marinating, cook the mushrooms for about 10 minutes. The hot marinade is prepared as follows:

1. For 1 liter of water take 1 tbsp. a spoonful of salt, the same amount of sugar and a pinch of pepper, you can add bay leaf and basil;
2. Bring the marinade to a boil and cook for about 15 minutes.

The milk mushrooms are placed in jars, and vinegar is added to each container at the rate of 2 tbsp. spoons per 1 liter. Mushrooms are poured with slightly cooled marinade, and the jars are sealed. Store in a cool, dark place. Pickled mushrooms are considered ready to eat 1 month after seaming. They will be salted less, about 7-14 days.

Mushrooms intended for pickling are placed with their caps down. This allows you to maintain the shape and taste of the product when compacted.

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Fried and stewed mushrooms

To fry and stew milk mushrooms, it is not necessary to boil them. But pre-cooking allows you to get rid of some of the bitterness, which is not superfluous if the mushrooms have not spent enough time in the water.

Cook a little longer than before marinating or salting in order to completely eliminate bitterness, which can appear not only with the cold method of pickling, but also, for example, in a salad, which includes fried or stewed milk mushrooms.

Edibility

Black milk mushroom or, as it is also called, “blackie” belongs to edible or to the category of conditionally edible mushrooms (third category). For the most part, it is used together with spices, after pre-soaking and boiling. In order to protect yourself as much as possible when consuming this mushroom, you need to soak it in cold water or saline solution for 3 days. The cooking time will be from 20 to 30 minutes.

Sometimes it can even be used fresh when preparing main courses. If the mushroom is well cooked, it changes color from olive to white or red. Less often burgundy. To protect yourself and your loved ones, as well as to be sure that black milk mushrooms are edible, it is recommended to collect only young mushrooms. This can be understood by the presence of edges turned inward, a relatively light-colored cap and light-colored plates.

In a number of European countries and the USA, the mushroom is considered inedible, and in some cases even poisonous.

Found on Wikipedia - Lactarius necator.

Storing Boiled Mushrooms

Even boiled mushrooms cannot be stored for long. Enameled or glass containers, as well as a refrigerator or freezer can extend the shelf life. So, in an open enamel or glass bowl, boiled milk mushrooms are stored for 1-1.5 days in the refrigerator or in the cellar at an air temperature of 0 to +4 degrees Celsius.

Milk mushrooms placed in the freezer are naturally stored longer - from 1 month to six months.

To extend the shelf life, products must not only be placed in suitable containers, but also tightly closed with a lid. In this case, boiled milk mushrooms can be safely eaten 7 days after cooking. Store without brine or mushroom broth, only mushrooms tightly packed in jars, nothing extra.

If during storage bubbles, mold appear on the surface, or the caps become too sticky or smell unpleasant, the product will have to be thrown away. There is no point in trying to process mushrooms in any way, for example, by overcooking or boiling them; this can be dangerous and cost a person’s life.

Answers to common questions

Is it possible to pickle dry milk mushrooms? You can marinate not only fresh, but also dry milk mushrooms. Before cooking, they are carefully sorted, placed in a container and boiled. Add a little salt and citric acid to the water for dry mushrooms. The readiness of dry fruits is determined in the same way as fresh ones - by sinking to the bottom.

How long should you cook milk mushrooms before salting? Boiling milk mushrooms before salting should last about 20 minutes. Some recipes exclude boiling altogether - the fruits are left in boiling water for just a few minutes. Most pickling methods include not only preliminary boiling of the fruit, but also cooking in the marinade, which lasts 10-15 minutes.

How to marinate milk mushrooms so that they are crispy? To marinate crispy mushrooms, they are salted at the end of cooking. After all the necessary manipulations according to the recipe (adding spices and spices), be sure to pour a tablespoon of 25% vinegar essence into each jar (1.5 liters), which makes the dish so crispy.

Can table vinegar be replaced with citric acid when pickling? Citric acid, like vinegar, is the main preservative when seaming blanks. You can use it instead of vinegar, especially since citric acid helps preserve the natural color of mushrooms.

What spices are suitable for pickling mushrooms? For pickling, sugar, salt, tomato paste or juice, vinegar and citric acid are used. Some marinades add wine or glutamate (a flavor enhancer).

A full basket of milk mushrooms is an excellent reason for pickling mushroom snacks for the winter. In winter, homemade pickled mushrooms will be an excellent addition to the holiday table.

Recipes with boiled milk mushrooms

Milk mushrooms are used to prepare pickles, soups, borscht, and salads. They decorate the festive table. Mushrooms are an excellent appetizer, as well as a side dish for boiled potatoes and some cereals.

Rassolnik

To prepare pickle you need:

• 300-400 g of fresh mushrooms;
• onion;
• parsley root;
• butter and sunflower oil;
• olives – 3-4 pieces;
• fresh tomatoes – 2 pieces;
• pickled cucumbers – 2 pieces;
• seasonings to taste.

The mushrooms are boiled for 10-15 minutes separately from the vegetables, after which they are added to the onion and parsley root, previously chopped, and mixed. The prepared mixture is poured with butter and fried in a frying pan until a golden brown crust appears on the mushrooms. Cucumbers are cut into cubes and fried separately in butter. The finished products are mixed in a saucepan, add 1.5 liters of water, finely chopped tomatoes, olives chopped in a blender and seasonings. You need to cook for about 10-15 minutes more. The finished dish is poured into plates, adding a parsley leaf and lemon to each.

Soup

To prepare the soup you need:

• 400 g milk mushrooms;
• several medium-sized potatoes;
• 1 onion;
• vegetable oil for frying;
• parsley;
• sour cream – 100-150 g;
• garlic – 3-4 cloves;
• salt, pepper to taste.

Freshly picked milk mushrooms are boiled for 7-10 minutes in salted water separately from other products, then diced potatoes are dipped into the water and cooked for another 15 minutes. After the specified amount of time, garlic cloves and herbs are placed in the pan.

The onion is pre-fried in sunflower oil (you can replace it with butter, in which case the taste will be more delicate). After adding seasonings, cook the soup for another 20-25 minutes. Readiness is checked by the potato's readiness and color. It should turn out a nice yellow or greenish color. Before serving, the soup is seasoned with fresh sour cream. This can be done in a saucepan or add sour cream directly to the plate.

Salad

For the salad you will need:

• 0.5 kg of milk mushrooms;
• 4 things. eggs;
• 2 potatoes;
• onion;
• sour cream – 100 g.

The mushrooms are soaked and then boiled for about 20-25 minutes. If you get large milk mushrooms, then it is better to cut them before cooking, this will turn out faster. While the milk mushrooms are boiling, boil the potatoes and eggs. All ingredients, including onion, are cut into small cubes and mixed. Season the finished salad with sour cream and add salt or pepper if necessary. It is better to eat freshly prepared; all products, except potatoes, are perishable; the salad can spoil after 1-2 hours on the table.

How to cook dry milk mushrooms before salting so that the mushrooms do not darken?

How should you cook dry milk mushrooms before salting and pickling? In this version, after soaking, the milk mushrooms are boiled for only 10 minutes and then used for their intended purpose.

The opinion that milk mushrooms can be salted without boiling is considered incorrect today. Experts warn that due to the current disturbed ecology, even edible mushrooms can be a source of poisoning

Therefore, after the obligatory soaking, it is always better to boil the mushrooms - caution will not hurt anyone

How should you cook milk mushrooms for pickling in order to get rid of their bitterness as much as possible? As already mentioned, white milk mushrooms are first soaked from several hours to 2 days, and black milk mushrooms - up to 5 days. During this time, you should change the water to colder water 2-3 times a day. This procedure relieves the mushrooms of bitterness, which can be checked in a simple way - taste the fruiting body by running your tongue over the surface of the cap.

Next, the mushrooms are boiled in salted water in several stages. For example, you can cook white milk mushrooms for only 15 minutes in salted water, and black milk mushrooms - 2 times for 15 minutes, or 3 times for 10 minutes. At the same time, add a little salt and a pinch of citric acid to the black mushrooms in the water.

Note that sometimes during cooking, black milk mushrooms become greenish or purple. You shouldn’t be afraid of this, because this is a common reaction for this type of mushroom. It is worth pouring 3 tbsp into the water. l. vinegar per 3 liters of water, and the mushrooms will not change color. However, there are situations when mushrooms darken during cooking. How to cook milk mushrooms so that they do not darken and spoil the entire preparation with their appearance?

Typically, milk mushrooms darken due to the milky juice they contain, which can oxidize when boiled. To prevent this from happening, when adding mushrooms, you should add ? tsp citric acid and 2 tbsp. l. non-iodized salt. In addition, you need to press down the boiling mushrooms in the pan so that they do not come into contact with the air. These steps will help ensure that the mushrooms do not change their color or become dark.

Expert advice

Although milk mushrooms are edible mushrooms, they require preliminary heat treatment before being eaten in any form (pickles, marinades, roasts, stewed mushrooms with potatoes). Simply put, they need to be boiled. During the cooking process, the residual bitterness that is not drawn out of the mushroom along with the water during the soaking process disappears. In addition, experienced mushroom pickers advise doing the following things:

• add onions to the pan during cooking;
• cook mushrooms even before frying or stewing.

The latter is not necessary, but it allows you to reduce the bitterness if it still remains.

Milk mushrooms are a favorite mushroom for many. They have juicy pulp and a pleasant taste, which, however, depends on the pre-processing of the mushroom. Before eating, mushrooms are usually soaked in water for several days, then boiled and only then salted, pickled, fried or stewed. The exact cooking time depends on the further method of use, but usually does not exceed 25 minutes.

False doubles

Among the milk mushrooms there are also those representatives who belong to the category of false ones. This happened for several reasons. Such mushrooms are inedible, poisonous, or acquire unpleasant properties after cooking.

These mushrooms include pepper milk mushrooms, camphor mushrooms, and parchment milk mushrooms.

However, it is the camphor mushroom that has the external properties of the black milk mushroom. It received this name due to its smell, which is very similar to the corresponding oil. Its smell can be clearly felt throughout the forest.

The main danger of this forest dweller is that it does not have the most attractive composition. It manages to accumulate a huge amount of muscarinic substances, which, when they enter the esophagus, cause hallucinations and even poisoning.

The cap of this mushroom most often has a light brown tint, but out of ignorance, many mushroom pickers mistake it for an olive color, as a result of which they put it in their window.

Also confusing is the flat cap with a slightly depressed central part.

It is quite easy to understand that this is a false mushroom. To do this, you need to cut it in half and look at the pulp. Unlike the black milk mushroom, the camphor mushroom has a reddish flesh, which should immediately alert you to the discrepancy.

Article on the topic - Yellow milk mushroom (scraper): a conditionally edible mushroom of the 1st category.