How long to cook milk mushrooms?

Milk mushrooms are boiled for 15 minutes, soaked in salted water for 1 hour. If mushrooms are boiled for harvesting, they are pre-soaked in salted water from 1 hour to 2 days. The soaking time depends on the method of further processing of the mushrooms and the purpose of the product (salting, pickling, etc.).

Cook the milk mushrooms for 10 minutes before frying.

How to cook milk mushrooms

You will need – milk mushrooms, salted water

1. Thoroughly clean the mushrooms under running water to remove adhering grass, leaves and dirt.

2. Soak the milk mushrooms in salted water for 1 hour (for every liter of water – 2 tablespoons of salt).

3. Put a pot of fresh water on the fire, add the mushrooms and simmer for 15 minutes over moderate heat.

How to salt milk mushrooms is simple

Products

Salt – 1,5 tablespoons

Bay leaf – 2 leaves

Black pepper – 5 pieces

Cold cooking salted milk mushrooms

1. Keep the milk mushrooms in ice water for 8-10 hours, put in an enamel pan, pouring 1-1,5 tsp each layer. salt, bay leaf and pepper.

2. Then put under oppression. For complete salting, leave in the refrigerator for a week – and ready-made milk mushrooms can be laid out in jars.

How to salt milk mushrooms (difficult way)

Products for pickling mushrooms

Salt – 50 grams (2 tablespoons)

Currant leaves – 12 leaves

Cherry leaves – 6 leaves

Dill – 2 bundles

Bay leaf – 5 pieces

Oak leaves – 2 pieces

Cloves and cinnamon – pinch each

Black peppercorns – 5 pieces

Garlic – 5 petals (by the way, garlic reduces the shelf life of salted mushrooms, it is better to put them directly when serving ready-made salted mushrooms on the table).

Hot preparation of salted milk mushrooms

1. Soak the milk mushrooms in ice water for 12 hours, changing the water every XNUMX hours.

2. Boil the milk mushrooms in an enamel bowl for 15 minutes over low heat, add a tablespoon of salt, cook for another hour. Cool down.

3. On the bottom of the dishes (an enamel pot; ideally – a barrel of oak, but in no case from aspen or other resinous wood) pour a layer of salt, seasoning leaves, a bunch of dill.

4. Arrange the mushrooms in equal layers, sprinkle with salt, pepper, garlic and seasoning sheets.

5. Pour with brine (half a glass for 1 kg of mushrooms). Put a clean cloth on top and bend.

6. Keep in the refrigerator for 10-15 days – and ready-made salted milk mushrooms can be laid out in jars. Milk mushrooms can be stored all winter.

How to cook pickle with milk mushrooms

Products

Milk mushrooms (fresh or canned) – 400 grams

Bow – 2 heads

Tomato – 2 pieces

Pickled cucumber – 2 pieces

Olives (pitted) – 15-20 pieces

Parsley root – 15 grams

Butter – 2 tablespoons

Water or broth – 1,5 liters

Bay leaf – 2 pieces

Salt, hot pepper and black peas – to taste

Greens and lemon – for decoration

How to cook pickle with milk mushrooms

1. Carefully clean 400 grams of milk mushrooms under running water from adhering grass, leaves and dirt, and cut into pieces. If canned mushrooms are used for the preparation of pickle, then they also need to be rinsed from the brine.

2. Peel 2 onions, 15 grams of parsley root and chop finely.

3. Preheat a frying pan, melt a tablespoon of butter; fry onions, mushrooms and parsley. In another skillet, melt 1 tablespoon of butter and simmer 2 diced pickles.

4. Pour 1,5 liters of water or broth into a saucepan, boil, add the fried vegetables and mushrooms, and cook over moderate heat for 15 minutes.

5. Rinse 2 tomatoes, cut into slices and add to soup along with 2 tablespoons of chopped olives.

6. Season the pickle with a few black peppercorns, add 2 bay leaves, salt and hot pepper to taste, and mix.

7. Cook the soup until tender. It is recommended to add herbs and a slice of lemon to the plates before serving.

Delicious facts

– There are a lot of different rubbish on the surface of the mushrooms, which is not so easy to clean off. You can make this process easier with a regular toothbrush. The villi are able to remove the smallest particles of foliage and dirt. You can also use a hard scrubbing sponge. Rinse the mushrooms during cleaning only under running water.

– The 2 most common types of milk mushrooms are black and white. Both are great for homemade preparations. Moreover, it is allowed to make pickles from both types of mushrooms at once.

– Before canning The milk mushrooms must be soaked in order to remove the bitterness from them as much as possible. Black milk mushrooms are soaked for 12 to 24 hours, and white milk mushrooms are left in water for up to 2 days. If both white and black milk mushrooms go into the workpiece at once, they should be soaked for 2 days. During this time, it is advisable to change the water several times. You can make sure that there is no bitterness by tasting the mushrooms. To do this, it is enough to hold the very tip of the tongue along the surface of the breast.

– For cooking soup and fried milk mushrooms it is not necessary to soak the mushrooms, because bitterness acquires a bright taste only with the cold preparation method.

– When salting and pickling, the milk mushrooms should be laid with the caps down. So the mushroom will better retain its shape when tamped, will not break, and will also retain its taste.

– The calorie content of the milk mushrooms is 18 kcal / 100 grams.

– Sometimes during cooking, black milk mushrooms acquire a purple or greenish tint. Do not be alarmed, this is a normal reaction for this type of mushroom.

– You can go on a quiet hunt for mushrooms from August to September. They grow mainly in sunlit places in birch and mixed deciduous forests – in these you can often find white milk mushrooms. They can often be found in thickets of young birches. Black milk mushrooms prefer to grow in sunny areas next to mosses.

– Milk mushrooms are appreciated for their excellent taste, special aroma and useful properties. This mushroom is rich in ascorbic acid, vitamins B1 and B2, which have a beneficial effect in the treatment of various serious diseases.

– Before frying, pre-soaked milk mushrooms must be boiled. Enough 10 minutes, then fry the mushrooms for 5-7 minutes over medium heat – When picking mushrooms, the lump can be confused with the milkman. However, consuming a double can lead to stomach problems, nausea and vomiting. With the external similarity of mushrooms, the milkman has a specific spicy smell. Particular attention should be paid to the cap of the mushroom – in a real young breast it is funnel-shaped, and its edges are wrapped inward.

– With prolonged soaking, mushrooms can darken: this is mainly due to improper soaking. It is necessary to rinse the mushrooms and soak in fresh water. So that the milk mushrooms do not darken, it is necessary to store the milk mushrooms when soaking under a load – so that all the mushrooms are immersed in water.

How to pickle milk mushrooms

What is needed for pickling milk mushrooms

Milk mushrooms – strong fresh mushrooms

For the marinade – for each liter of water: 2 tablespoons of salt, 1 tablespoon of sugar, 9% vinegar.

For each kilogram of milk mushrooms – 3 leaves of lavrushka, 5 currant leaves, 2 cloves of garlic, 3 peppercorns.

Preparing milk mushrooms for pickling

1. Peel the milk mushrooms, rinse, put in a saucepan, fill with water.

2. Boil the milk mushrooms for 10 minutes after boiling the water, removing the foam.

Preparation of marinade

1. Prepare the marinade: put water on fire, salt, sweeten and add spices.

2. Put the mushrooms in the marinade, cook for another 15 minutes.

How to pickle milk mushrooms

1. Arrange the milk mushrooms in jars, pour 2 teaspoons of vinegar into each liter jar.

2. Pour the remaining marinade over the jars.

3. Store pickled milk mushrooms in a cool place.

After a month, the milk mushrooms will be completely marinated.