Do you like milk mushrooms? Have you eaten fried milk mushrooms? Do you know how to fry them so they don't taste bitter? This is a very tasty dish, and this use of this mushroom is quite unusual.
What's stopping you from frying milk mushrooms? They are bitter, you will say, and you will be right. But this can be fixed.
Before we start with the recipes, let's talk about how to properly prepare these gifts of the forest so that they do not contain bitterness.
The pulp of milk mushrooms contains milky vessels, which contain milky juice; it is this juice that gives the dish bitterness.
To rid dishes prepared from these mushrooms of bitterness, you can use several methods.
- Soaking
- Cooking
Below we will tell you how to do this and how long it will take.
Cooking
This method takes less time, because not every housewife can devote so much time to preparing products. Our life is eventful and not full of free time.
Therefore, boiling is a good alternative to soaking.
- Soak milk mushrooms for three hours in cold water
- Cleaning away dirt
- Boil in salted water, salt at the rate of 2 tablespoons per liter of water, removing the resulting noise for 10 minutes. There is no need to cook it any more, so as not to spoil the taste. Then drain the mushrooms in a colander for about twenty minutes and let the water drain. We rinse.
These two methods make it possible to get rid of bitterness and get a very tasty hot dish from this type of mushroom that is often used to seeing on the table only in salted form.
The milk mushrooms are prepared, let's move on to the recipes.
Recipes for frying milk mushrooms
How much and how to soak fresh milk mushrooms to remove bitterness before frying?
Milk mushrooms are real, mushrooms from the genus Mlechnik, family Russula, conditionally edible. This means that they must be prepared in a special way before being used as an ingredient in a particular dish.
Milk mushrooms.
IMPORTANT: Milk milk is not just very tasty, its nutritional value is high. Mushrooms contain a large amount of easily digestible protein (more than pork, beef or chicken), as well as vitamins and other nutrients. Therefore, the labor-intensive and rather lengthy process of preparing them for consumption should not confuse you.
So, with fresh milk mushrooms, proceed as follows:
- Place them in a large bowl, basin or bucket.
- Pour warm water over the milk mushrooms and let stand for about 15 minutes. The dirt stuck to the caps and legs will become wet and begin to fall off. It will be easier for you to peel the mushrooms.
- Using a knife, remove any dirt and film covering it from each mushroom. Remove the plates as well. Milk mushrooms have a very fragile and brittle edge of the cap. If you want the already prepared mushrooms to look beautiful, remove it too.
- If you come across spoiled milk mushrooms that have been touched by a worm, throw them away.
- Place the peeled mushrooms in a bowl for soaking. Soaking is necessary to remove the inherent bitterness from the milk mushrooms.
- Cover the mushrooms with clean water. Its volume should be twice as large as the volume of milk mushrooms.
- To prevent the mushrooms from floating, you need to organize pressure, for example, from a plate.
Freshly picked milk mushrooms.
Soak the milk mushrooms in water before cleaning them.
You can clean the milk mushrooms from soil and debris... with a toothbrush.
To ensure that the weights do not float up during soaking, organize oppression.
IMPORTANT: Milk mushrooms are soaked for 3 days. To prevent the water from turning sour, it is changed 1-2, or preferably 3-4 times a day. In the last 24 hours, add some salt to the water (1 tablespoon of salt per 3 liters of water).
After soaking, you can pickle the milk mushrooms or thermally treat them in any way suitable for you.
Preparation:
- We prepare milk mushrooms, as indicated in the article above, in any of two ways.
- Mix flour with salt and pepper.
- Roll the mushrooms in the breading mixture (a mixture of flour and salt) and fry them in a frying pan in oil until golden brown.
- When ready, add sour cream, bring to a boil, reduce heat and simmer under the lid for about fifteen minutes.
Our dish is ready, it can be served with boiled potato wedges or rice, it will be very tasty with mashed potatoes.
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.
Preparation:
- We prepare milk mushrooms, as indicated in the article above, in any of two ways.
- Heat 6 tablespoons of sunflower oil in a frying pan and fry the mushrooms in it until golden brown.
- Separately, fry the diced onion until golden.
- Add the fried onions to the main product and fry them together for another five minutes.
- Place the finished mushrooms hot in sterilized jars up to their hangers. Carefully level it out.
- Pour oil on top, use enough of it to completely cover the winter preparation. Don't be afraid that there will be a lot of it.
- Cover with a lid and store in a cool place.
Salted milk mushroom salad: recipe
For this salad take:
- salted milk mushrooms - 300 g
- boiled potatoes - 3 pcs.
- boiled carrots - 1 pc.
- green onion – 1 bunch
- greens – 1 bunch
- mayonnaise
Salted milk mushroom salad.
Just chop and mix all the ingredients. Remember that this salad turns out to be satisfying, but it is quite difficult to digest. To avoid overloading your stomach and liver, do not eat too much of it.
Preparation:
- We prepare the mushrooms, as indicated in the article above, in any of two ways and cut them into medium pieces.
- Heat oil in a frying pan and fry the milk mushrooms in it until golden brown, stirring during frying so that they do not stick.
- Cut the onion into half rings and potatoes into cubes.
- In a separate frying pan, fry the potatoes until half cooked, add the onion and fry until done.
- Mix the fried milk mushrooms with potatoes and heat for one minute. Season with salt and pepper, cover with a lid and simmer for another minute.
- Our dish is ready.
This is a hearty breakfast recipe. Why for breakfast? Because the dish is quick and does not require long preparation, and in the morning there is usually no time to wrap up.
Marinated milk mushroom salad: recipe
Another tasty, simple and satisfying appetizer that goes well with strong alcohol is a salad of pickled milk mushrooms with egg, Korean carrots and herbs. To prepare it you need:
- marinated milk mushrooms – 300 g
- eggs - 2 pcs.
- Korean carrots – 200 g
- pickled cucumbers – 2 pcs.
- pickled onion - 1 pc.
- greens to taste
- mayonnaise
Salad of marinated milk mushrooms.
Preparing the appetizer is very simple: all the ingredients are already ready, you just need to chop them (except carrots) and lay them out in layers. Spread each layer with mayonnaise. Chop the greens and add a little to each layer. Also use it to decorate a dish.
Preparation:
- We wash the mushrooms in running water and leave them to soak in the water for five minutes.
- At this time, mix the eggs and sour cream with a whisk, add salt and pepper.
- Place the mushrooms in a colander and let the water drain.
- Heat the oil in a frying pan and fry the milk mushrooms in it until golden brown.
- Pour them with eggs beaten with sour cream and fry under the lid until the omelet is ready.
- When serving, you can sprinkle with dill.
- Breakfast is ready.
Minced milk mushrooms
Minced mushrooms from milk mushrooms are a preparation for various dishes:
- cutlets
- zrazy
- snack caviar
- pie filling
- filling for dumplings and dumplings
- pancake filling
- dressing for vegetable dishes
- sauce
Minced milk mushroom appetizer.
To prepare minced meat you need:
- milk mushrooms – 300 g
- onion – 1 pc.
- carrots – 1 pc.
- salt pepper
Minced milk mushroom cutlets.
- Prepare fresh milk mushrooms: peel, soak, boil and fry.
- Peel the onions and carrots, wash, chop and sauté.
- Pass mushrooms and vegetables through a meat grinder or chop with a blender.
- Salt and pepper the minced milk mushrooms.
Preparation:
- We prepare the mushrooms, as indicated in the article above, in any of two ways.
- Cut them into medium sized pieces
- Heat the oil in a frying pan and put the peppercorns in it, lightly heat it in the oil, add the garlic, quickly fry, literally for two seconds.
- Place the mushrooms in the pan and fry until golden.
- Finely chop the greens
- When ready, sprinkle the dish with herbs, stir, heat for one minute and remove from heat.
Pie with salted milk mushrooms and potatoes: recipe
Salted milk mushrooms and potatoes are an excellent filling for mushroom pie. You need:
- yeast sponge dough - 1 kg
- salted milk mushrooms – 200 g
- potatoes – 3-4 pcs.
- onion – 1 pc.
- egg – 1 pc.
- salt pepper
- greenery
- oil
Pie with salted milk mushrooms and potatoes.
- Prepare sponge yeast dough as you usually do. Divide it into two equal parts.
- Roll out the first part. Place a sheet of dough on a greased baking sheet.
- Place peeled, washed and sliced potatoes, peeled, washed and sliced onions, salted milk mushrooms, soaked for 5 minutes, and chopped herbs onto the dough layer.
- Salt and pepper the filling.
- Roll out the second part of the dough. Cover the filling with this layer.
- Beat the egg well and brush it onto the top layer of dough and sides of the pie.
- Place the pie in an oven preheated to 200 degrees for 20 minutes.
Preparation:
- We prepare the mushrooms, as indicated in the article above, in any of two ways.
- Cut the potatoes into medium-sized pieces and boil until tender, drain the water from the finished potatoes and add butter.
- Cut the milk mushrooms and roll them in flour
- Place the frying pan on the fire, heat the sunflower oil in it, and while the potatoes are cooking, fry the fruits of the forest until golden brown.
- Mix sour cream with salt and pepper.
- Mix boiled potatoes, fried mushrooms and sour cream sauce.
- Pour into a baking tray and bake in the oven, preheated to 180 degrees, for 5-7 minutes.
Frozen milk mushroom soup
Cook the soup, called Georgian, from frozen mushrooms. Remove them from the freezer and rinse in warm water. Ingredients:
- frozen milk mushrooms - 500 g
- potatoes – 5 pcs.
- onion – 1 pc.
- carrots – 1 pc.
- egg – 1 pc.
- bay leaf - 1 pc.
- greenery
- sour cream
- salt
Frozen milk mushroom soup.
- Peel, wash and cut the potatoes into cubes. Send it to boil in 3 liters of water.
- After 5 minutes, add milk mushrooms, salt and bay leaf to the potatoes.
- While the soup is cooking, prepare and sauté the onions and carrots and add them to the soup.
- 2 minutes before turning off, add a beaten egg to the soup.
- Serve Georgian mushrooms with sour cream and herbs.
Preparation:
- We prepare the mushrooms, as indicated in the article above, in any of two ways and cut them into strips.
- Cut the chicken fillet into small pieces.
- Chop the onion into half rings.
- Finely chop the garlic and herbs.
- Heat the oil in a frying pan and fry the mushrooms in it until golden brown.
- Add onion to them and continue to fry until the onion becomes transparent.
- Melt the butter in a saucepan and fry the garlic in it until the smell of garlic appears, add the chicken and fry until the meat turns white.
- Now add mushrooms to the chicken, salt and pepper, add sour cream, lemon juice and one tablespoon of water. Cover with a lid and simmer for half an hour over low heat.
- Five minutes before the end, add the greens.
- Our dish is ready. Let it brew for ten minutes and serve. You can serve boiled potatoes or pasta as a side dish.
This is an interesting recipe from Eastern European cuisine, I really like it, which is why I saved it for last. As the joke goes, Stirlitz knew that only the last words are remembered. ))
Soup with salted milk mushrooms and potatoes
You can cook mushroom soup not only from fresh mushrooms, but also from salted milk mushrooms. Soak them a little. But still remember that you will have to add less salt to the soup or not add it at all. You need these ingredients:
- salted milk mushrooms – 200 g
- potatoes – 4 pcs.
- carrots – 1 pc.
- onion – 1 pc.
- greenery
- sour cream
- oil for sautéing
Soup with salted milk mushrooms and potatoes.
- Peel, wash and finely chop the onions and carrots. Sauté them.
- Peel the potatoes, wash them, cut them into cubes and cook them in a saucepan with water.
- After 15 minutes, add onions and carrots to the potatoes.
- After another 5 minutes, add mushrooms to the soup.
- Serve the soup hot with chopped herbs and sour cream.
Preparation:
- Place the mushrooms in a colander and let the marinade drain. Then cut them into thin strips.
- Heat the oil over medium heat and fry them in it for ten minutes, uncovered, until golden brown. Stir occasionally, otherwise it will stick to the base of the pan.
- Cut the onion into half rings and add to the mushrooms, fry until the onion is transparent.
- Squeeze the garlic through a press into the stewed products.
- Stir and simmer everything together for five minutes.
- The dish is ready.
Well, now it's time to say goodbye. And although you can find many recipes on the Internet, try the ones I’ve given here. I won’t lie, there are dishes that were neutral to my taste, but they have all been tried and they will all work out. See you on the pages of the site.
Subtleties of the process
Among mushroom menu lovers, there is ongoing debate about whether the whole mushroom is suitable for frying or whether it is better to use its individual parts. The fact is that the cap of a white, gray or black milk mushroom is much softer in structure than the rather rough stem of the mushroom. Therefore, many housewives prefer to fry the caps, sending the legs for salting or marinade.
But this is partly true only for freshly picked mushrooms. When answering the question whether it is possible to fry salted milk mushrooms or a pickled product (for example, canned mushrooms), the problem goes away by itself - absolutely everything that is in the jar is used.
Important. The nutritional and energy value of mushrooms in general and various types of milk mushrooms in particular is very high. They not only successfully replace meat, but also significantly surpass it in most respects. This property becomes especially relevant, for example, during the period of fasting. True, mushrooms are much more difficult to digest by the human body.
Thus, the question of whether it is possible to fry milk mushrooms should definitely be answered in the affirmative. No wonder there are several fairly simple recipes that allow you to get an amazingly tasty dish with a unique character, incomparable aroma and appetizing appearance.
Description
In this recipe you will learn how to cook fried milk mushrooms with sour cream.
. It just so happens (at least in our family) that milk mushrooms are salted and pickled, but not fried. I never received an answer to the question “Why”. And then one day I just decided to fry them and see what happens. The result exceeded all my expectations; they turned out to be incredibly tasty, satisfying and crispy. Now these are my favorites! Now I even often make them fried. And if you have never fried milk mushrooms, then be sure to try frying them!!!
