Dry milk mushrooms (white dressings) for the winter: cooking recipes

Appetizing dry milk mushrooms are valued by lovers of quiet hunting and occupy the most honorable place among their “prey”. These mushrooms are useful for humans, in terms of protein they are not inferior to meat products. Many housewives not only cook them fresh, but also prepare them for future use. Each has its own proven recipes for dry mushrooms for the winter, so that the mushrooms turn out fragrant and crispy.

How to prepare dry milk mushrooms for the winter

In cooking, dry milk mushrooms, or white mushrooms, are fried, mushroom broths are prepared on its basis, and they are also marinated and salted in various ways for the winter. There are many recipes for every day soups, salads, meat and potato dishes, pies with dry milk mushrooms.

Other methods are used to harvest white boots for the winter:

1. Cold salting. This method can be used even in field conditions, if there is no special container and seasonings at hand. They can be added at home, and salted mushrooms can be put into jars. They are fragrant and crispy.
2. Hot salting. Appetizing milk mushrooms do not have a crust and do not crunch when biting, but retain their juiciness and delicate taste. Thanks to heat treatment, fruiting bodies become safe. Garlic, dill and salt must be added to jars with salted milk mushrooms.
   Important! For salting for the winter, you need to take coarse salt. Iodized seasoning or the “Extra” variety is not suitable for blanks.
3. Pickling. This is a quick option for preservation for the winter, which allows you to preserve the beneficial properties of mushrooms. You can try them after 30 days, while cold-salted breasts are suitable for consumption no earlier than 60 days.

Recipes for blanks from white boots for the winter

Foreigners consider milk mushrooms to be inedible mushrooms, while the inhabitants of Our Country consider them quite edible and tasty, they use many different recipes for their processing: they salt, fry, pickle, boil, bake, freeze. But first, dry milk mushrooms are prepared.

Primary processing of mushrooms

Processing goes through several stages:

1. Cleaning of forest debris, removal of damaged areas. To do this, take a dry sponge for washing dishes or a toothbrush. Each hat is washed separately. Damaged areas of fruiting bodies are cut with a knife. For cleansing, dry milk mushrooms are kept in water, which is regularly replaced.
2. The next step is soaking. The duration of the procedure is 3 days, during which the water is changed at least 9 times. This is necessary in order to deprive the mushrooms of their characteristic bitterness and prevent their spoilage and fermentation.
   
   

   When soaking milk mushrooms, it is necessary to ensure that they are completely hidden under water, they darken in the air.

3. Further, many recipes involve cooking. To do this, the fruiting bodies are placed in a container with water, brought to a boil and left on fire for 20 minutes. Remove the foam that appears on the surface of the mushroom broth. Boiled mushrooms are thrown into a colander to drain the liquid. All that remains to be done is to choose the most delicious recipe for harvesting for the winter.

How to prepare caviar from dry milk mushrooms for the winter

From dry mushrooms, you can cook a nutritious dish with an exquisite taste for the winter – caviar. It can be eaten as an independent snack or filled with pies and pies, pancakes. For caviar per 1 kg of fresh legs, you need:

• 2-3 onions;
• 100 ml of mushroom broth;
• a pinch of black ground pepper;
• 2-3 cloves;
• salt to taste.

Recipe step by step:

1. Onions are peeled, washed in cool running water. Then put in a blender or food processor and grind.
2. Take a few peeled whole dry mushrooms and boil for mushroom broth.
3. The legs are cut off from the hats, cleaned. Grind in a meat grinder or blender.
4. Mushroom mass is mixed with onions.
5. Pour in the broth.
6. Season with black ground pepper and salt.
7. The mixture is transferred to an enamel pan, put on fire. As soon as it comes to a boil, remove.
8. The cooled caviar is laid out in jars, corked with tin or polyethylene lids.

For caviar, it is better to take legs, they have a denser, fleshy texture

Freezing dry milk mushrooms for the winter

To prepare dry milk mushrooms for the winter, it is not necessary to resort to canning. There is an easier and faster way – freezing. For this you need to take:

• 700-800 g of dry milk mushrooms;
• 3 Art. l. vegetable oils;
• 50 ml of dry white wine;
• bunch of parsley;
• ½ tsp black pepper.

Recipe for the winter:

1. Mushrooms clean, wash and cut.
2. Transfer to a saucepan, pour 3 tbsp. l. vegetable oil.
3. Turn on a low fire, extinguish.
4. Finely chop the parsley.
5. When the fruit bodies soften, add wine, pepper, parsley.
6. Remove from heat, cool, put in the freezer.

To defrost dry milk mushrooms in winter, they must be kept at room temperature, then reheated and served, seasoned with lemon juice

Dry mushroom salad with vegetables for the winter

You can diversify the menu for the winter with the help of a tasty and healthy mushroom salad with vegetables. For the appetizer you will need the following ingredients:

• 1 kg of dry milk mushrooms;
• 1 kg of tomatoes;
• 1 kg carrots;
• 1 kg onions;
• a bunch of dill;
• 3-4 bay leaves;
• ground black pepper to taste;
• 1 tbsp. l. vinegar 9%;
• salt to taste.

Actions:

1. Peeled dry milk mushrooms cut into large pieces.
2. Put in a saucepan, cover with water, salt and cook for 20 minutes. The resulting foam must be removed.
3. Onions, cut tomatoes.
4. Carrots grate on a large grater.
5. Mix the cooled fruit bodies with vegetables.
6. Add vegetable oil, simmer for half an hour over low heat.
7. Finely chop the dill.
8. Sprinkle the stew with dill, pour in the vinegar. Leave on the stove for another quarter of an hour.
9. Sterilize jars.
10. Transfer the salad to a container, cork.

Store lettuce in a cool place

How to dry white boots

You can dry white podgruzdki in the sun or in the oven. Only young, intact specimens are suitable for this. It is desirable to collect them in clear weather. Harvesting dry milk mushrooms for the winter takes place in several stages:

1. Wipe the caps and legs with a damp cloth. It is not recommended to wash them so that, having absorbed water, they do not lose their taste.
2. Large fruiting bodies can be cut into pieces.
3. To dry under the sun, string dry milk mushrooms on harsh threads, hang them outdoors or in a well-ventilated area, for example, in the attic. Can be laid out on a wooden pallet, table and turned over from time to time. The exposure time is determined by the state of the fruiting bodies, they should become brittle, dry.
4. If white toppings are prepared for the winter in the oven, they must be laid out on a baking sheet in the upper part of the oven and kept for about 4 hours at a temperature of + 50 ⁰C. Then move the pan lower and increase the temperature to 75⁰ C. Turn the fruiting bodies over.
5. Distribute dried mushrooms in plastic bags and store at room temperature.

Keep dried mushrooms in winter separately from foods with a strong odor.

Storage Rules

It is necessary to store blanks in winter in a clean, sterilized container. If it shows signs of mold, the contents are dangerous. The maximum period during which salted, dried, frozen dry milk mushrooms remain fit for consumption is 12 months.

Conclusion

Recipes from dry mushrooms for the winter for most housewives are simple, but require a responsible attitude. It is important to follow the processing technology. Snacks stocked up for the winter should be safe. They can not only diversify the daily menu, but also decorate the feast.