What to do with milk mushrooms after collection

Milk mushrooms are lamellar mushrooms with a wide white cap, one of the most beloved and revered in cooking. But there is one important nuance - they are conditionally edible, because they contain a certain amount of juice, which has a rather unpleasant taste and can spoil the finished dish if all pre-processing conditions are not met. For this reason, mushrooms need special cleaning and soaking. Processing milk mushrooms is simple and even novice mushroom pickers can do it.

How to properly clean milk mushrooms after harvesting

Features of collection

Depending on the region, milk mushrooms should be collected from August until the last days of September.

Irina Selyutina (Biologist):

When collecting milk mushrooms, you need to adhere to the same rules as when going for other mushrooms:

The sooner you go into the forest, the greater the likelihood of becoming the first pickers.
Leaving early in the summer will help you collect mushrooms that the sun will not have time to heat. In this case, they will be stored longer than those heated by the sun.
You need to choose a route so that the sun does not hit your eyes, but most of the time it is located and, accordingly, shines from behind or from the side.

Not all varieties are safe, so it is important to familiarize yourself with which ones you can eat and which ones are best left in the forest.

white milk mushrooms - they are white or slightly bluish. When soaked in water, they may change and become grayish or greenish in color;
black milk mushrooms - their caps have a brownish-greenish color.

In their natural habitat, edible mushrooms are found in various forests, mainly birch and pine-birch. They tend to grow in large families next to trees with which they form mycorrhizae.

You can recognize them by their flat-convex cap with a dense structure. The skin is slimy, the color of young mushrooms is milky, and that of older mushrooms is yellowish.

The plates under the caps are frequent and wide. With age, they acquire a rich yellow tint and become covered with brown spots. It is not recommended to eat such specimens.

Features of mushrooms and beneficial properties

White milk mushrooms (real ones) are considered the most delicious for pickles. It has a tubular, outstretched cap, the middle of which becomes depressed with age. The diameter of the cap can reach 20 cm. The flesh of the fruit is white. The milky juice at the cut site acquires a yellow tint.

Black milk mushroom (nigella) has a dark green or yellow-brown round cap. The surface of the cap is moist with the edges curved inward. Sometimes you can see concentric circles on the cap. The pulp is white. Salted mushrooms take on a wine color.

Fleshy milk mushrooms are rich in carbohydrates, proteins and minerals, which are easily absorbed by the human body. It is recommended to include boiled mushrooms in various diets, as they contain a large amount of protein. Breast milk also has other beneficial substances:

vitamins B and D;
carotene;
ascorbic acid;
phosphorus;
calcium;
magnesium.

Consumption of these fruits has a beneficial effect on the nervous system, increases immunity and the performance of hematopoietic organs. In folk medicine, pepper milk is often used to treat kidney and urolithiasis.

Preparation

Before processing milk mushrooms, certain stages of preparation for this process are performed.

First of all, all collected milk mushrooms should be cleared of debris, sand, stuck leaves and needles from the forest.

It is necessary to mercilessly remove rotten or wormy specimens, mushrooms that have a loose structure or are damaged by slugs and insects.

Next, all the mushrooms need to be sorted by size. Some will be used for drying, others for salting or cooking.

Then you need to carefully inspect all sorted mushrooms for damage.

It is advisable to cut out damaged or suspicious places, and you also need to trim the lower part of the leg again.

It is worth cleaning the underside of the cap. A pointed knife with a small blade is suitable for this. If the mushroom is large, it can be cut in half. This makes it easier to clean it from dirt and remove the spore-bearing layer.

The peculiarity of processing milk mushrooms is that they contain the so-called white “milk” - milky juice, which adds bitterness to ready-made dishes. Most of it is in the hat and plates.

First aid for botulism

Botulism leads to general poisoning of the body, the disease develops very quickly. Within a few hours after eating food containing the toxin, weakness, dizziness, and loss of visual acuity occur. A person suffers from pain in the stomach area and feels ill. The victim must be urgently taken to the hospital. And as first aid, you should undertake the most vigorous lavage of the stomach and intestines with a 5% solution of baking soda, use radical laxatives and enemas. To avoid this serious disease, you must adhere to one more rule: do not buy salted or pickled mushrooms on the market from private traders. You should eat only home-cooked mushrooms when you are absolutely sure that they are all edible, carefully processed, salted or pickled in compliance with preventive measures against botulism, stored in proper conditions and with systematic care (removing mold, digesting marinades if necessary, etc.) . P.).

Watch how to process milk mushrooms in the video, which provides advice from experienced chefs on how to cook mushrooms.

How to clean milk mushrooms

White

All debris must be removed from the mushrooms.

To prevent spoilage, milk mushrooms need careful cleaning.

First, they are cleared of debris and washed thoroughly.
Then cold water is poured into a large basin or other capacious container and the mushroom mass is placed there.
Soak for at least 1.5-2 days so that the bitterness goes away.
They are kept in a dark and cool place. During this time, you need to change the water to clean water 3-4 times a day. Mushrooms can change their color. To prevent this from happening, add ½ tsp. citric acid or 1 tbsp. salt per 6 liters of water.
After the allotted time, you can begin to clean the milk mushrooms. Use an old toothbrush or a medium-hard household brush. Some housewives do this with a dishwashing sponge with a hard base. Attention! Metal brushes are not suitable for these purposes.
To give the mushrooms a uniform white appearance, they must be carefully scraped with a brush or sharp knife.

Dry

The optimal treatment for dry (white) milk mushrooms is soaking.

Comply with 2 mandatory conditions:

the procedure lasts at least a day;
In order to remove all potential toxins from dried mushrooms, the water must be changed several times.

Another rule that must be applied at the storage stage is that it is not recommended to seal the container hermetically; there must be access to oxygen.

Dry milk mushrooms have a cap that does not have mucus and remains dry, which is where their name comes from.

Black

First you need to remove visible debris, then rinse in running water and soak in cold water to soak away dirt in hard-to-reach places and also remove bitterness.

You will need to change the water a little more often during the process. The caps turn purple after cleaning and soaking.

In addition to cleaning the outside of the caps, you also need to remove the layer of plates on the underside of the cap.

Irina Selyutina (Biologist):

Sometimes you may come across information that cleaning white and black milk mushrooms is practically no different. However, this is not entirely true: from the surface of black milk mushrooms, in addition to dirt, you also need to remove a layer of mucus, which will worsen the quality of the dish you have prepared if even just a little of it remains. After proper and thorough cleaning, the surface of the black milk mushroom should become uniformly white.

Collection and preparation for use

Milk mushrooms are white mushrooms with a cap diameter of 5-20 cm. Mushroom pickers are not always able to notice them from under the leaves and dry grass. These mushrooms are collected using a stick. They use it to stir up the forest floor in search of a trophy. Young specimens of small and medium size are considered the most valuable.

Irina Selyutina (Biologist):

Raw or white milk mushrooms are not common, but they always form large families. When searching for these mushrooms, it is important to find at least one and then you will find others. In search of representatives of this species, mushroom pickers inspect clearings in birch groves, as well as the northern slopes of hills and slopes. Fruiting bodies grow from year to year in the same place. The good thing is that worms do not really like milk mushrooms for their milky juice. Compared to the cap, the leg of this species is simply miniature, so it can be quite difficult to see the cap. When arming yourself with a stick to search, you need to take into account the fact that with it you can accidentally damage the cap or, even worse, the mycelium. In the second case, within a few years you will have to forget about the treasured place.

To make your task easier in the future, you begin to process and clean milk mushrooms during the collection period, i.e. already in the forest. To do this, before cleaning, the cut mushroom is inspected for damage by worms. Small ones are carefully trimmed, and for large ones, the entire fungus is removed.

Hidden insects and slugs are removed under the fringe. They also need to be cleaned of debris adhering to the cap and soil at the bottom of the stem.

Milk mushrooms are rarely eaten fried or boiled. This is all due to the bitterness that the milky juice imparts to the finished dish: do not forget that white milk mushrooms are classified as conditionally edible mushrooms. When pickled, mushrooms are valued for their wonderful taste: meatiness, juiciness and unique aroma.

Cleaning milk mushrooms collected in the forest begins with culling those that are not suitable for consumption, that are loose and old. Instances are divided by type: different types will be salted or pickled separately. Then they are washed under running water and soaked for a day. The container with mushrooms is placed in a cool room, the water is changed several times. During this time, all the milky juice comes out.

What to do with white milk mushrooms after soaking: delicious pickling

White milk mushroom is the most popular species among its representatives. They are very aromatic and tasty, and they are not difficult to prepare. The only thing that can cause trouble for the hostess is their preparation. However, without sparing enough time and effort for this process, the finished dish of milk mushrooms will conquer even the most fastidious gourmets.

What to do with white milk mushrooms immediately after collection? As already noted, first they need to be cleared of debris and adhering leaves. To do this, use a regular dry kitchen sponge or knife. After removing all visible dirt, place the mushrooms in salted water and leave for 2 days. But do not forget to change the liquid at least 3 times every day, this will prevent the product from spoiling and souring. Then choose a cooking method - boiling or blanching. The choice, as a rule, will depend on the method of salting - hot or cold. The latter does not involve pre-boiling, which means blanching must be used. However, if you choose a cold salting method, then the soaking time should be extended to 4 days.

What can be done with white milk mushrooms after the initial preparation? As already noted, they can be deliciously pickled. In addition to the fruiting bodies themselves, salt (not iodized) is taken for this process, as well as favorite spices and herbs - cloves, garlic, horseradish, a mixture of various peppers, cinnamon, nutmeg, fresh or dried dill, onions, etc. Traditionally, For 1 kg of milk mushrooms you should take 40-50 g of salt.

The main product is laid out in layers in a glass, wooden, ceramic or enamel container, alternating it with salt and other spices.
It would not be amiss to have fresh currant, cherry, grape or oak leaves at the bottom of the dish. They secrete substances that make the fruit body elastic and crunchy.
After which the container is covered with any surface, be it a lid or an inverted plate, and a load is placed on top.
They are taken out to a cool room for 30-50 days, but at the same time they constantly make sure that the brine extracted from the mushrooms is full. Otherwise, you can add cold boiled water.

How to soak mushrooms correctly?

The washed mushrooms are placed in cold water and soaked until the desired results are obtained, usually within 2-6 hours. When soaking bitter or salty mushrooms, change the water every hour so that unwanted substances dissolve faster.

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What to do with black milk mushrooms: pickling recipe

Black milk mushroom is also a very popular mushroom, but you need to be more careful with its initial processing. So, what to do with black milk mushrooms after collection? As in the previous version, they should be prepared: peel the film from each cap, soak for at least 5 days, boil or blanch if you choose a cold salting method. In other cases, black milk mushrooms need to be boiled 3 times for 10-15 minutes, adding a little salt and citric acid to the water (to preserve color).

There are many recipes showing what to do with milk mushrooms. In addition to pickling, they can be fermented with white cabbage. Pickled black milk mushrooms are a very tasty and healthy snack that will take its rightful place even on the holiday table.

Combine shredded cabbage with carrots, grated on a coarse grater.
Arrange in layers in a jar with boiled mushrooms and black pepper grains.
Pour in a warm solution of water with added salt and sugar (for 1 liter of water you need to take 1 tablespoon of salt and 2 tablespoons of sugar).
Compact well and place in a warm place for 2-3 days.
Pierce the workpiece with a long wooden stick so that gas bubbles come out.
When the brine becomes clear, the fermentation process can be considered complete. Then the workpiece can be taken to the basement or placed in the refrigerator.

What to do with dry milk mushrooms after harvesting, besides pickling and pickling?

There is also dry milk mushroom - what to do with this species after collection? It turns out that it contains much less bitterness than black milk mushrooms, therefore, after cleaning, it is enough to soak it for up to 36 hours. This is followed by boiling in salted water for 25 minutes.

What can you do with milk mushrooms, besides pickling and pickling? Many people call pickling a very popular processing method. Carrying it out is as easy as shelling pears, and the snack itself becomes ready to eat within 10-14 days.

Mix 1 tbsp in 1 liter of water. l. salt (without top) and 1.5 tbsp. l. Sahara.
Place on fire and add 2 buds of cloves, 3 bay leaves, several cloves of chopped garlic and 10-12 grains of black pepper.
Bring the marinade to a boil, add 4-5 tbsp. l. 9% vinegar and immerse the prepared mushrooms, boil for 5 minutes.
Distribute the fruiting bodies along with the marinade into sterilized jars and roll up.
After cooling, take it to the basement or cellar.

What else can you do with milk mushrooms for the winter? They can be fried in a large amount of vegetable oil or fat, and then rolled into sterilized jars. So, during the winter, you will always have a ready-made snack at hand, which you just need to heat up and add to your favorite dish.

In addition, milk mushrooms can be frozen, but first they need to be thoroughly boiled and then allowed to drain thoroughly of excess liquid. Then put it into portioned containers or plastic bags and put it in the freezer until needed. Important: milk mushrooms cannot be re-frozen, so you should put as many mushrooms in one container as necessary to prepare one dish.

What can you do with milk mushrooms after salting them for the winter?

What to do with milk mushrooms not only for the winter?
There is also a huge selection for every housewife. For example, these mushrooms make a delicious soup. You can also fry them with potatoes or sour cream, make julienne or caviar for filling in the dough. Milk mushrooms make excellent pates and sauces. But special attention is paid to dishes made from salted milk mushrooms. What can you do with milk mushrooms after salting? The most common option is as follows: the mushrooms are soaked from salt for about 2 hours, allowed to drain, and then seasoned with vegetable oil, vinegar, green or onions. You can add fresh dill or parsley.

Many housewives combine such mushrooms with carrots in Korean and it turns out to be an excellent appetizer with a glass of forty degrees.

In addition, after soaking from salt, salted milk mushrooms are cut into pieces and added to various salads, seasoned with mayonnaise or sour cream. They go well with chicken, fresh vegetables, crab sticks, legumes, and boiled eggs.

What can you do with salted milk mushrooms and a recipe for leg caviar

What else can you do with salted milk mushrooms? It turns out that you can fry them with onions and potatoes and even make a delicious French appetizer - julienne.

Many housewives pickle only the caps of the fruiting bodies and remove the stems. In this regard, the question arises: what can be done with the legs of milk mushrooms? For example, you can cook delicious caviar.

To do this, you need to grind the boiled legs in a meat grinder. And then, adding chopped vegetables and spices to taste, simmer the mixture over low heat for 30 minutes.

What to do if jars of milk mushrooms explode immediately after preservation?

There are situations when the lids on preparations with mushrooms are torn off, why does this happen? There are several reasons for this:

poor primary processing of fruit bodies, which includes cleaning, soaking and boiling;
poor sterilization of cans, as well as improper sealing of them, as a result of which air can enter and the can will swell;
failure to follow the exact recipe, usually due to an insufficient amount of vinegar in the preparation;
non-compliance with the rules for storing jars with blanks.

But what to do if the jars of milk mushrooms exploded? It is best to throw them away and not endanger your health. However, if such an unpleasant situation occurred only a few hours after preservation, then the workpiece can be saved. Sterilize new jars, boil the contents well, then roll them up again and let them cool. Take it to the basement or leave it in the refrigerator.

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How to pickle milk mushrooms

Hello dear mushroom lovers.

How to properly pickle milk mushrooms - today I looked at the Internet with this question and gasped!

Here's the recipe! And on all resources on the first search page - like a carbon copy.

Let's pickle the milk mushrooms correctly so that you can then enjoy their unique taste, and not use something like multi-frutti collected from different flavor aromas.

Let me make a reservation right away that the so-called hot salting method is immediately discarded. No heat treatment is required for milk mushrooms. It's possible, but it won't be the same.

What can you salt milk mushrooms in?

Containers for pickling mushrooms can be anything except aluminum, clay, or galvanized, since these containers are corroded by brine and form harmful substances that can poison mushrooms, so they cannot be used for pickling. The pan prepared for pickling mushrooms must be clean and free of foreign odors.

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