Is it possible to fry milk mushrooms and how to do it correctly so that they do not taste bitter?

The article contains recipes for soups, salads, appetizers, pies with fresh, salted, pickled, dried, frozen milk mushrooms.

Since ancient times, Eastern Europeans loved to collect milk mushrooms, eat them immediately boiled, fried or stewed, and store them for future use by salting or drying them. And, despite the fact that in Western Europe these mushrooms are not considered edible at all, in our country they are valued for their juiciness, meatiness, and pronounced mushroom taste and aroma. If you are lucky enough to get your hands on fresh, salted or dried milk mushrooms, read our article to learn how to cook something special with them.

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:

1. Place them in a large bowl, basin or bucket.
2. 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.
3. 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.
4. If you come across spoiled milk mushrooms that have been touched by a worm, throw them away.
5. Place the peeled mushrooms in a bowl for soaking. Soaking is necessary to remove the inherent bitterness from the milk mushrooms.
6. Cover the mushrooms with clean water. Its volume should be twice as large as the volume of milk mushrooms.
7. 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.

Selection and preparation of ingredients

Before cooking, the mushrooms are sorted, removing wormy and old ones. Then they are cleaned of dirt, moss, and leaves. Lightly rinse with water and place in a colander. This will prevent them from absorbing excess moisture. Then they start cooking. Wild mushrooms are more aromatic and tasty than store-bought ones, so experienced housewives recommend combining several types in one dish.

Important! Milk mushrooms are conditionally edible mushrooms with bitterness, so before cooking them, they need to be soaked in a salty brine consisting of 20 g of salt and 1 liter of water. Soak milk mushrooms in it for 2 days. Change the brine every 6-7 hours. As soon as the bitterness goes away, they are ready for further processing.

This enriches it with beneficial nutrients and vibrant flavors. If the legs are dry and hard, cut them off. If not, then leave it as is. Cut thick specimens in half and try to maintain the mushroom shape. If they are quite thin, they can be fried whole.

How much and how to cook milk mushrooms for frying?

No matter how many delicious dishes with milk mushrooms you know and know how to cook, you will probably agree that they are most delicious fried, with potatoes, onions and sour cream. Even if soaked according to technology, these mushrooms cannot be fried right away! First boil them in salted water for 10-15 minutes.

Boil the milk mushrooms before frying them.

Who should not eat milk mushrooms - harm

Milk milk contains a large amount of fiber and if you have stomach problems (ulcers, gastritis), they can be harmful. For diseases of the gallbladder, liver, and pancreas, these mushrooms are contraindicated.

Milk mushrooms are difficult to digest and are considered high in calories. They need to be consumed in the first half of the day so that they have time to digest. Frequent consumption of mushrooms can lead to allergic reactions.

Improper preparation of mushrooms can lead to poisoning and botulism.

It is impossible to collect milk mushrooms near roads and industrial zones, as they accumulate harmful substances. It is dangerous to eat such mushrooms.

How to deliciously fry milk mushrooms with potatoes in a frying pan: recipe

Fry milk mushrooms with potatoes in one or separate pans. The first method is better, since mushrooms and potatoes have different frying times. Take:

• potatoes – 1 kg
• prepared milk mushrooms (peeled, soaked and boiled) – 400 g
• vegetable oil – 100 ml
• onions – 1-2 pcs.
• garlic – 3 cloves
• greens (parsley) - a bunch
• salt and pepper to taste
• sour cream optional

Fried milk mushrooms with potatoes.

1. In order for fried milk mushrooms with potatoes to turn out tasty and beautiful, you should not immediately throw them into boiling oil.
2. First, place them caps down on a heated frying pan, cover the frying pan with a lid. Excess liquid will come out of the mushrooms; they will seem to be stewing in it.
3. After 10 minutes, drain this liquid and pour vegetable oil into the pan. Fry for 5 minutes.
4. At this time, finely chop the onion and herbs. Add them to the mushrooms. Salt, pepper, garlic passed through a press - go there.
5. In 5 minutes, your mushrooms and potatoes will be ready.
6. Fry the potatoes separately as you usually do.
7. Before serving, combine hot potatoes and mushrooms. If you want, add sour cream.

Cooking features

• You can fry any milk mushrooms: white, black, and even milk mushrooms. But all of them, without exception, need special processing, which will get rid of the bitter taste that these mushrooms acquire due to damage to the so-called “milky vessels”.
• Before cooking milk mushrooms in a frying pan, you need to not only sort them out, wash them and clean them of forest debris. They still need to be soaked. Soaking is carried out in cold water, sometimes under weight, for 2-3 days. During this time, the water must be changed to clean at least 10 times. Replacing ordinary water with brine can reduce the soaking time. To prepare it, take 2 tablespoons of salt per liter of water. The milk mushrooms are soaked in brine for a day, during which time it is renewed 2-3 times.
• After soaking, the milk mushrooms must be boiled before frying. It is better to cook in 2 steps of 10 minutes each, but sometimes they are cooked in one step, increasing the cooking time to 20 minutes. If the mushrooms were soaked in brine, the water in which they are boiled does not need to be salted; in other cases, it is recommended to add salt.
• Before or after cooking, the milk mushrooms need to be cut into several parts and only then fried. Sometimes only the mushroom caps are fried, using the stems to prepare other appetizers, such as mushroom caviar.
• You can fry not only fresh mushrooms, previously soaked and boiled, but also salted ones. Salted mushrooms do not need to be soaked or cooked, since the bitterness has long since disappeared from them.
• The technology for frying milk mushrooms can be different. Sometimes boiled mushrooms are placed in a frying pan, excess liquid is evaporated from them, then oil is added and fried. Sometimes oil is poured into the frying pan immediately, and then boiled mushrooms are placed in it.
• If milk mushrooms are fried with onions, it can be added after evaporating excess moisture or fried separately, combining with mushrooms shortly before they are ready.
• At the first stage, milk mushrooms are fried without a lid. Then, when they start to “shoot”, reduce the heat, cover the pan with a lid, and simmer or fry them until cooked.
• The readiness of fried milk mushrooms is determined visually: when they are browned, then it is time to remove them from the heat. This is due to the fact that these mushrooms are classified as conditionally edible, and they are brought to readiness by boiling even before they begin to fry.

Fried milk mushrooms in sour cream recipe

Black or real fried milk mushrooms with sour cream are suitable as a dressing for any side dish - fried, boiled, stewed or baked potatoes, porridge, pasta. Try cooking and take:

• milk mushrooms – 300 g
• sour cream - 150 g
• butter – 50 g
• onion – 1 pc.
• garlic – 1 clove
• salt, pepper - to taste
• greens – 1 bunch, optional

Fried milk mushrooms with sour cream.

1. Place butter in a frying pan. When it melts, fry finely chopped onion on it.
2. When the onion turns golden, add milk mushrooms prepared in advance, boiled and cut into strips.
3. Salt and pepper the mushrooms.
4. Fry the mushrooms for 7 minutes.
5. Add sour cream, pressed garlic, and chopped herbs to the pan. Simmer everything together for 5 minutes.

Why are milk mushrooms bitter?

Many people, answering the question whether it is possible to fry milk mushrooms, give an unequivocal negative answer, rightly pointing out the excessive bitterness of these mushrooms.

Curious. In most European countries, for a very long time these mushrooms were considered, if not poisonous, then inedible. Later they began to be eaten salted or pickled. But the recipe for fried milk mushrooms is still practically unknown in most European countries.

The reason for the bitter taste lies in the biochemical composition of these mushrooms. Their pulp contains a significant number of so-called milk vessels. At the slightest damage to the structure of the mushroom, these vessels secrete a special juice, which imparts the characteristic astringency and bitterness during heat treatment.

Salted milk mushrooms with sour cream and onions: recipe

If you have salted milk mushrooms, you can make a delicious snack using them with sour cream and onions. Take:

• salted milk mushrooms - 200 g
• onion, or salad onion - 1 pc.
• sour cream - 100 g
• dill - bunch
• pepper to taste

Salted milk mushrooms with sour cream and onions.

1. If your milk mushrooms are too salty, to prepare the snack you need to not only rinse them in running water, but also soak them in milk for a quarter of an hour.
2. Then cut them into small strips.
3. You need to peel the onion and cut into thin half rings, chop the dill.
4. First, mix the onions and mushrooms.
5. In a separate bowl, combine sour cream with dill and pepper.
6. Before serving, mix all appetizer ingredients. You can also serve salted mushrooms and sour cream separately.

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.

• fresh milk mushrooms – 0.8 kg;
• sour cream – 0.3 l.;
• sunflower oil for frying;
• Wheat flour;
• onions – 0.1 kg;
• salt and pepper to taste.

1. If you want to cook delicious fried milk mushrooms, this recipe is a must-have. Fresh forest products that you have just bought at the market or brought from the forest should under no circumstances be immediately put into the frying pan. Firstly, they are still very bitter, and, secondly, they contain toxic substances that can cause food poisoning. That is why they need to be carefully processed.
2. Carefully sort through the mushrooms, free them from large debris and leaves, as well as from the legs. If you want to keep them, just refresh the cuts to keep them nice and white. Washed and peeled products should be poured with cold water, which will free the products from bitterness and tightly adhered leaves or forest insects. Let the mushrooms dry out, and then get rid of the rest of the debris using running water.
3. Change the water, fill the milk mushrooms with a new portion of cold liquid, and then send them under pressure. A large flat dish with a heavy weight in the form of a weight or a flat heavy stone is ideal. If you don’t have either, just fill a three-liter jar with water. Soak the milk mushrooms for three days, but do not forget to change the water every 3-5 hours. Then cut a small piece from one of the mushrooms and taste it on your tongue. If you do not feel any bitterness, you can proceed to further preparation of the mushroom dish.
4. Before frying milk mushrooms, they must be boiled. Pour cold water over the mushrooms, add a pinch of salt to the pan and place over medium heat. When the broth boils, you will need to cook the food for another 20 minutes. Place the finished milk mushrooms in a colander and wait until the water has completely drained from them.
5. Cut the boiled milk mushrooms into small cubes or strips. Place a deep frying pan with a thick bottom and a small amount of vegetable oil over medium heat, heat it and add the chopped mushrooms. It is better to pre-bread them in wheat flour. Since the milk mushrooms are almost completely ready, you need to fry them in a frying pan for no more than 5 minutes until golden brown.
6. The onions should be peeled and finely chopped, and then also added to the frying pan. Fry the food for 3-4 minutes, and then pour it all with sour cream, season with salt and your favorite spices. Cover the milk mushrooms with sour cream and onions and simmer for a few more minutes.
7. When the fried milk mushrooms with onions and sour cream are ready, they can be served. However, if you have time, we recommend sprinkling them with grated cheese and placing them in an oven preheated to 180 degrees for 5 minutes.

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.

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.

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.

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.

1. Peel, wash and finely chop the onions and carrots. Sauté them.
2. Peel the potatoes, wash them, cut them into cubes and cook them in a saucepan with water.
3. After 15 minutes, add onions and carrots to the potatoes.
4. After another 5 minutes, add mushrooms to the soup.
5. Serve the soup hot with chopped herbs and sour cream.

Should you fry white milk mushrooms?

White representatives of this family

most often found in deciduous forests. 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.

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.

1. Peel, wash and cut the potatoes into cubes. Send it to boil in 3 liters of water.
2. After 5 minutes, add milk mushrooms, salt and bay leaf to the potatoes.
3. While the soup is cooking, prepare and sauté the onions and carrots and add them to the soup.
4. 2 minutes before turning off, add a beaten egg to the soup.
5. Serve Georgian mushrooms with sour cream and herbs.

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.

1. Prepare sponge yeast dough as you usually do. Divide it into two equal parts.
2. Roll out the first part. Place a sheet of dough on a greased baking sheet.
3. 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.
4. Salt and pepper the filling.
5. Roll out the second part of the dough. Cover the filling with this layer.
6. Beat the egg well and brush it onto the top layer of dough and sides of the pie.
7. Place the pie in an oven preheated to 200 degrees for 20 minutes.

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.

1. Prepare fresh milk mushrooms: peel, soak, boil and fry.
2. Peel the onions and carrots, wash, chop and sauté.
3. Pass mushrooms and vegetables through a meat grinder or chop with a blender.
4. Salt and pepper the minced milk mushrooms.

Dumplings with milk mushrooms

Needed:

• dumpling dough – 0.5 kg
• boiled potatoes – 2 pcs.
• minced milk mushrooms – 200 g.
• onions – 2 pcs.
• frying oil
• salt

Dumplings with milk mushrooms.

1. Knead the dough for dumplings from water, flour and salt.
2. Pound the boiled potatoes into mashed potatoes, mix the mashed potatoes with minced mushrooms.
3. Make dumplings stuffed with potatoes and mushrooms. Boil them in salted water.
4. Peel, wash and chop the onion. Fry it until golden brown in vegetable oil.
5. Pour the dressing over the finished dumplings and stir.
6. If the dumplings with milk mushrooms are not eaten right away, you can put them in a frying pan and lightly fry them.