Milk mushroom hodgepodge: delicious recipes for the winter and for every day

Solyanka with milk mushrooms is a universal dish. It can be eaten at any time of the year, immediately after cooking or harvested for the winter, consumed during the fasting period. Milk mushrooms give it a unique mushroom flavor. It is not difficult to make a hodgepodge, but you can eat it as an independent dish, salad or side dish.

Rules for the preparation of mushroom hodgepodge from milk mushrooms

The main ingredients in the hodgepodge are mushrooms and cabbage. If milk mushrooms are used, then before using them, it is necessary to carry out processing:

1. Remove forest debris with a brush.
2. Soak for 2-6 hours in clean water, constantly draining the old water and adding fresh water. This is necessary to eliminate bitterness.
3. Cut large specimens into pieces, leave young ones whole.
4. Boil in salted water. The signal of the readiness of mushrooms is their lowering to the bottom of the dish.

Another important component of hodgepodge is cabbage. Damaged and contaminated upper leaves are removed from it. Then the head of cabbage is cut into four parts, the stalk is removed. The leaves are finely chopped.

Recipes for making hodgepodge from milk mushrooms for every day

A hodgepodge with milk mushrooms must be distinguished from a hot first course. Its texture is more like a stew. The ingredients are stewed with vegetables in a small amount of water until the dish becomes truly fragrant and satisfying.

There is no single recipe for mushroom hodgepodge, it can be prepared using various products: olives and olives, vegetables, meat and smoked meats, different types of herbs, pickled and pickled cucumbers, tomato paste.

Braised hodgepodge with mushrooms, cabbage and vegetables

This recipe will be of particular interest to those who adhere to the principles of healthy eating and vegetarianism. And housewives will appreciate the simplicity of its preparation and the availability of ingredients.

Required:

• 0,5 kg of fresh cabbage;
• 250 g of mushrooms;
• 250 ml of water;
• 1 head onion;
• 1 carrots;
• 60 g of tomato paste;
• 80 ml of vegetable oil;
• 30-40 g parsley;
• 1 bay leaf;
• 4 black peppercorns;
• salt to taste.

Step-by-step recipe:

1. Peel and soak the mushrooms.
2. Rinse and chop the vegetables, finely chop the cabbage leaves.
3. Combine onions, carrots, cabbage, fry for 10 minutes in vegetable oil.
4. Then add mushrooms, tomato paste to the vegetable mass, pour in water.
5. Pour seasonings, salt.
6. Simmer for about half an hour.

Before serving a hodgepodge with milk mushrooms to the table, you can decorate it with fresh herbs

Delicious hodgepodge of salted milk mushrooms with olives

The best time to prepare this dish is autumn, when you can bring a basket of fresh milk mushrooms from the forest. And although the hodgepodge turns out to be very appetizing, it is worth observing the measure: mushrooms are heavy food for the stomach and should not be eaten more than once a day.

For the recipe with olives, you will need the following ingredients:

• 0,5 kg of salted milk mushrooms;
• 7-8 olives;
• 4 tomato;
• 3 pickled cucumber;
• 4 heads of onions;
• 200 ml of milk;
• 2 lemon;
• 2 Art. l. vegetable oils;
• 1 Art. l sour cream;
• 1 bay leaf;
• 1 parsley root.

Step-by-step recipe:

1. Put the salted milk mushrooms in a colander to stack the brine.
2. Pour milk into a bowl, soak the fruiting bodies in it and leave for a day.
3. Then cut into strips.
4. Chop onion, parsley root.
5. Peel the pickled cucumbers and cut into thin slices.
6. Pour water over vegetables, milk mushrooms. Put the saucepan on low heat. Cook for about 10 minutes.
7. After removing from heat, drain the water, and fry the contents of the pan in oil, then simmer.
8. Scald tomatoes with boiling water to easily remove the skin. Cut into slices, add to the hodgepodge.
9. Add water, season with bay leaf and pepper. Simmer another 5 minutes.

Olives are added at the last moment, before serving.

Mushroom hodgepodge with milk mushrooms, boiled pork and smoked meat

Tasty and satisfying hodgepodge with smoked meat and boiled pork is a dish for real gourmets. Some housewives prudently prepare it in order to eat it the day after the festive feast.

For the recipe, stock up on the following products:

• 0,5 kg of beef;
• 150 g of fresh and salted mushrooms;
• 150 g of smoked meats;
• 150 g boiled pork;
• 4 potatoes;
• 3 pickled cucumber;
• 2 Art. l tomato paste;
• 1 head onion;
• 1 garlic clove;
• a pinch of black ground pepper;
• 1 bay leaf;
• a bunch of fresh herbs;
• salt.

How to cook hodgepodge:

1. Boil the washed beef for 1,5 hours. Strain the broth when ready.
2. Cut smoked meat and boiled pork into cubes.
3. Chop pickled cucumbers and milk mushrooms into strips.
4. Chop onion and garlic.
5. Greenery to chop.
6. Pass the onion in a pan. When it softens and browns, add pickles, pour in a few tablespoons of cucumber pickle. Put out.
7. Add salted milk mushrooms, tomato paste to the vegetable mass. Simmer another 2-3 minutes.
8. Pour beef broth into a saucepan.
9. Pour diced potatoes and fresh mushrooms into it.
10. Boil for a quarter of an hour after boiling the broth.
11. Add pieces of boiled beef.
12. Fry boiled pork and smoked meat, transfer to the broth.
13. Then add the resulting frying to the pan.
14. Season, salt.
15. Simmer over low heat for a quarter of an hour.

Serve the dish preferably with sour cream

Lenten mushroom hodgepodge with milk mushrooms

A healthy and tasty dish that can diversify the menu in the post. The milk mushrooms included in the composition provide the body with protein in the same quantities as meat products.

Required for cooking:

• 300 g of fresh mushrooms;
• 2 pickled cucumber;
• 7 cherry tomatoes (optional)
• 1 carrots;
• 1 head onion;
• 1 jar of olives;
• 1,5 L of water;
• 2 Art. l tomato paste;
• 1 Art. l flour;
• 1-2 bay leaves;
• a pinch of pepper;
• a pinch of salt;
• 2 Art. liter. olive oil;
• a bunch of fresh herbs.

Preparation:

1. Chop the onion and fry in oil until translucent.
2. Grate peeled carrots.
3. Fry it along with onions.
4. Put the tomato paste to the vegetables, add a little water and simmer for about 5 minutes.
5. Dice pickled cucumbers, send to the tomato-vegetable mass for 5 minutes.
6. Cut pre-soaked and boiled milk mushrooms, fry them in oil.
7. Add them to the bowl with salt.
8. Pour 1,5 liters of water.
9. Salt, lay the bay leaf, pepper.
10. Keep on fire for 7 minutes after boiling.
11. Add cherry tomatoes and olives, cook for 5 minutes.

Mushroom dish with vegetables is perfect for those who are fasting

How to roll up a mushroom hodgepodge from milk mushrooms for the winter

Mushroom hodgepodge for the winter is a good help for housewives, helping to diversify the menu in the cold season. In order for it to be stored for a long time and turn out tasty, you must adhere to the following recommendations:

1. Choose cabbage varieties intended for long-term storage.
2. Shred the cabbage leaves as finely as possible.
3. Soak the mushrooms, boil and cut into medium-sized pieces.
4. Season with bay leaf and black pepper.

Recipes for harvesting hodgepodge for the winter from milk mushrooms

A white mushroom hodgepodge prepared for the future helps housewives quickly cook soup in winter, stew vegetable stew. To preserve a snack, you need affordable products and less than an hour of time.

Classic hodgepodge with milk mushrooms and cabbage for the winter

The traditional and simple way of preparing a hodgepodge with milk mushrooms, tomatoes, cabbage and pepper comes in handy in winter.

For harvesting you need:

• 2 kg of mushrooms;
• 1 kg of cabbage;
• 1 kg of onions;
• 2 kg of tomatoes;
• 0,5 kg carrots;
• 70 ml of vinegar;
• 0,5 l of vegetable oil;
• 3 Art. liter. sugar;
• 3 Art. l salts;
• 15 peas of black pepper.

Preparation:

1. Clean the mushrooms, soak. Then cut and boil for half an hour in salted water. Remove foam from time to time.
2. Wash and clean vegetables.
3. Thinly slice the tomatoes into rings.
4. Chop onions and carrots.
5. Shred cabbage.
6. Take a large saucepan. Put vegetables in it, add seasonings.
7. Put on a slow fire and simmer for 1,5 hours.
8. At the end of cooking, pour in the vinegar.
9. Place the hot hodgepodge into a sterilized container. Roll up with metal lids.
10. Turn over, wrap and wait for cooling. Remove to a cool place.

The blank is usable for 12 months

Solyanka from milk mushrooms for the winter with tomato sauce

During the harvesting and canning season, saltwort becomes one of the most popular snacks. Many housewives add tomato paste to it, which adds spice.

For hodgepodge, the following vegetables and spices are needed:

• 2 kg of cabbage;
• 200 g of onions;
• 1 kg of mushrooms;
• 4 Art. l tomato paste;
• 200 ml of vegetable oil;
• 250 ml of water;
• 40 ml vinegar 9%;
• 1 Art. l salts;
• 1,5 Art. liter. sugar;
• 4 black peppercorns.

Preparation:

1. Shred cabbage.
2. Transfer cabbage to a cauldron, pour vegetable oil.
3. Dilute the vinegar with a glass of water. Pour into a cauldron.
4. Season with pepper.
5. Put on fire and simmer on low heat for half an hour.
6. Pour sugar and salt into the tomato paste.
7. Add it to cabbage. Leave on fire for another quarter of an hour.
8. Peeled and soaked milk mushrooms cut and boil.
9. Fry with onions in oil. They should brown slightly.
10. Add to stew mixture. Remove from stove after another 10 minutes.

The finished hodgepodge is rolled into sterilized jars

Mushroom hodgepodge for the winter from milk mushrooms with tomatoes

Mushroom hodgepodge is considered not only an appetizing snack, but also an economical way to diversify the diet in the winter. Vegetables give it useful properties and increase the amount of vitamins. For the dish you need:

• 2 kg of mushrooms;
• 2 kg of cabbage;
• 2 kg of tomatoes;
• 1 kg carrots;
• 1 kg onions;
• 300 ml of vegetable oil;
• 100 ml vinegar 9%;
• Xnumx g of granulated sugar;
• 100 g salt.

For harvesting, you can take any mushrooms that are at hand. For example, you can cook a hodgepodge for the winter with black mushrooms

Step-by-step recipe:

1. Soak mushrooms. Cut up large specimens. Put into boiling water. Salt at the rate of 1 tsp. per 1 liter of liquid. Cooking time – 20 minutes.
2. Wash and cut all vegetables.
3. Add to mushrooms and leave to stew for 40 minutes.
4. Then add sugar and salt.
5. Keep on low heat for the same amount of time.
6. Pour in the vinegar.
7. Remove from stove after 10 minutes.
8. Distribute in sterilized jars, roll up.

Mushroom appetizer can be stored in the cellar for about a year

How to cook a mushroom hodgepodge from milk mushrooms for the winter in a slow cooker

For winter preparations, you can use a slow cooker. This device facilitates and speeds up the cooking process.

For saltwort you need:

• 600 g cabbage;
• 1 kg of mushrooms;
• 300 g carrots;
• 200 g of onions;
• 150 ml of water;
• 200 ml of vegetable oil;
• 4 Art. l tomato paste;
• 2 tbsp. l. vinegar 9%;
• 2 laurel leaves;
• 3-4 peas of pepper;
• 1 Art. l sugar;
• 2 Art. l salt.

Preparation:

1. Boil peeled and soaked milk mushrooms for a quarter of an hour.
2. Chop the onions, send to the slow cooker on the “Frying” mode with vegetable oil.
3. Grate the carrots, add to the bowl of the kitchen appliance.
4. Then put in the mushrooms.
5. Dilute tomato paste with water. Pour into vegetable mixture.
6. Shred the cabbage. Add to multicooker.
7. Salt, add sugar, season with pepper and bay leaf.
8. Close the lid tightly and turn on the extinguishing mode. Heat treatment time – 40 minutes.
9. Roll up the finished hodgepodge in a sterilized glass container.

Lids must be boiled before canning.

Storage Rules

Canned hodgepodge is stored in a dark, cool place. Usually it is placed in the cellar. The apartment is placed in pantries, on the mezzanine. Subject to the storage rules, the snack remains suitable for consumption for 12 months.

Conclusion

Solyanka with milk mushrooms is a recipe that will come in handy for zealous housewives in the midst of picking mushrooms and vegetables. The dish can be served immediately after preparation or stocked up for the winter. The taste of a canned product is almost as good as a fresh snack.