Among mushroom pickers, the strong mushroom is held in special esteem - it is an enviable find, a real gift of the forest, which can displace both saffron milk caps and mushrooms in the basket. An incredibly thick mushroom aroma comes from dishes using it, as if the dense white pulp had absorbed all the aroma of the forest.
A bunch of different types milk mushroom hides under pine needles, fallen leaves, slightly lifting the loose wet ground. They are nourishing and tasty, thanks to their dense structure they “reach” the kitchen without loss, and in addition, they are very generous - on a good day you can pick up not just a few pieces, but several buckets of excellent mushrooms.
Main types of milk mushrooms
The most famous species with excellent taste qualities. The cap is fleshy, at first spread out and then pressed in the center, with curved fringed edges, reaching a diameter of 20 cm. The skin is milky or yellow in color, sometimes with reddish spots, slimy in rainy or foggy weather.
The leg is smooth, up to 6 cm high, with frequent creamy-white plates descending on it. The pulp is tight, white, with acrid juice, turning yellow at the break. This best view for pickles, in which the fruiting bodies acquire a light blue tint.
The cap is at first flat-rounded, with an elevation in the center, later concave, up to 30 cm in diameter, white, with reddish or purple streaks, slightly pubescent. The plates are dense, white with a pink tint, descending onto a dense stalk up to 8 cm high, which becomes narrower at the base. The pink tint of the plates is the main difference between this species and other laticifers.
The pulp is milky-white, with a fruity aroma; when crushed, it releases a caustic white liquid that does not darken in air.
A beautiful mushroom, with an appetizing golden cap up to 15 cm in diameter, concave in the center and fringed at the edges, slimy in the rain and glossy on a sunny day. The leg is strong, small, up to 5 cm tall, with a yellowish tint and patterned golden streaks or spots.
The often located plates are creamy and descend onto the stem. The pulp is juicy, a burning juice appears at the break, which then darkens. During collection and transportation, dark spots may appear at touch points.
The cap is spread out, then funnel-shaped with edges turned down, up to 12 cm in diameter. The skin is brown-orange, with a reddish tint, covered with brown spots. Yellowish plates descend on the stem of the same color.
The pulp is fleshy, creamy white, when broken it acquires a pink tint and releases a watery white liquid with a pungent taste and a slight mushroom odor. The mushroom is used for pickling and is considered conditionally edible.
Another name for oak milk mushroom is oak milk cap. If you are interested in learning more about saffron milk caps, read the article “”.
This one is very tasty dark mushroom in pickles, acquiring a wine, reddish tint. The cap is rounded-flat, later sunken, up to 20 cm in diameter, brownish-yellow with an olive tint or dark green, the surface may be covered with concentric circles. The edges are curved, slightly fringed. The skin is slimy, especially in rainy weather.
A greenish sticky stalk up to 8 cm high, tight and full, becoming hollow towards the base, the surface is covered with dents. In the upper part, thinned plates of a yellowish-olive color descend on it. The white flesh is fleshy, greyish when crushed, releasing a milky liquid that turns purple when exposed to air. The cap is often dirty, the surface is covered with soil particles and debris, and it has to be scraped off before cooking.
White milk cap (dry milk mushroom) (Russula delica)
White cap is a tasty and aromatic type of russula, the cap is whitish-cream with brown streaks, up to 20 cm in diameter, rounded-convex and then concave. The plates are frequent, creamy-white, falling on a straight or slightly curved strong stem. The pulp is tight, creamy, with a subtle mushroom aroma and pungent taste.
The surface is usually covered with ingrown soil particles. In dry weather, dry fabrics can crack like parchment, which is why the pad gets its second name.
Places of distribution and time of collection
More often these mushrooms grow in large groups, families or, as mushroom pickers say, “flocks”, in late summer and autumn in deciduous or mixed forests.
Real milk mushroom- a common species, found quite often in light deciduous or mixed forests, among linden and birch trees. It inhabits small clearings and sometimes quite large colonies. The best soils for its development are those with white clay close to the soil surface. Mushrooms are collected from July until frost. Connoisseurs especially value autumn harvests - the fruiting bodies are not so well stored, but also do not have an acrid bitterness.
Under thin aspen trees, according to its eloquent name, there is aspen mushroom , forming neat clearings, not far from one another, fused together in the form of chain links. It likes to settle near the root system of poplars of various types, often growing in poplar plantations and forest belts. The collection time is only two months long - August and September.
Bright yellow milk mushroom has taken a liking to spruce forests - under the thick paws of dark spruce trees grow small close groups of these mushrooms, less often it forms entire clearings. Harvesting occurs in late summer and early autumn.
Oak milk mushroom grows in numerous families in oak forests, prefers soft calcareous soils, and settles in abundance on the slopes of warm, sun-warmed hills. Tight greenish fruiting bodies of this species are found from late summer until frost.
Individually or in large groups, it lives in birch groves. black breast. It is collected by carefully cutting off the short stem during the period of mass offering - from mid-July to the end of summer.
Loader white grows singly or in clearings in oak groves, birch and mixed forests. The collection begins in mid-summer and lasts until September.
False milk mushrooms and doubles
Conditionally edible milk mushrooms and some similar species are not poisonous, but have an unpleasant taste. They are successfully used in cooking after preparatory processing– prolonged soaking or boiling in lightly salted water.
Light mushrooms grow in clearings or rows in deciduous forests, rare among conifers, love dampness and dense shade. The cap is up to 20 cm in diameter, convex or flat, then concave, cream-colored, with a lighter shade along the edges; brown spots quickly appear at the site of damage.
The pulp is dense, but fragile; at the break, a viscous white liquid is released, the taste is acrid, with a taste of hot pepper. Eating is permissible in salted form and only after prolonged soaking with frequent changes water. Dry powder from fruiting bodies is used as a spicy, hot seasoning.
Camphor milkweed often grows near conifers on damp, mossy soil and on decaying wood. The cap is 5–6 cm in diameter, convex, then concave, with a wavy edge, glossy, reddish-brown. The plates are pinkish, then brown, descending onto an even thin stalk up to 5 cm high, tuberous in shape at the bottom.
The pulp is brittle, loose, brick-brown, with a very strong, rather unpleasant smell camphor or dry clover. At the break, a whitish juice is released that does not change color in air. The characteristic smell will prevent the mushroom from being confused with others, as well as being used as food.
In oak forests and birch forests from mid-summer to October you can find violin - a conditionally edible mushroom with a pungent taste that grows in large clearings. White hat fleshy, covered with villi, concave, later taking the shape of a funnel, with folded edges, up to 25 cm in diameter. The plates are creamy-white, sparse, descending onto a rounded stalk up to 8 cm high.
The pulp is white, fragile, and when broken it releases an acrid milky-white juice. The leg is almost completely buried in the ground, so only the violin caps are collected. Before cooking, they are soaked for a long time and then used for pickles.
In the dampness of conifers or mixed forests, and also in birch forests, singly or in clearings, the golden milkweed grows, classified as conditionally edible mushrooms. The fleshy cap is light yellow, darkens and turns purple where touched, the velvety edges are curved down. The shape is prostrate, then concave, the surface is sticky. The plates are yellowish, frequent, descending on a pale yellow high stalk.
The pulp is creamy-white, secretes a caustic milky liquid with a pleasant odor. Suitable for pickles and preparing marinades after soaking or cooking.
Beneficial features
Highly nutritious, fleshy mushrooms are rich in easily digestible proteins, carbohydrates, minerals and vitamins. Content protein fruit bodies are high - up to 33 g per 100 g of dry matter; when boiled, they can be successfully used in dietary nutrition as a replacement for meat or fish.
Significantly represented B vitamins, carotene and ascorbic acid, positively influencing the functioning nervous system, immunity stability, work of hematopoietic organs.
Unique mushrooms of their kind contain the active form vitamin D, in this form it is found only in products of animal origin. This important element necessary for the prevention of osteoporosis, maintains healthy skin and hair, directly affects the absorption and balance of calcium and phosphorus.
Minerals present in mushroom tissues – sodium, magnesium, calcium and phosphorus are in an accessible form, are quickly absorbed and replenish the content of these substances in the body.
Active substances were found in pepper milk antibacterial substances, inhibiting the tuberculosis bacillus, it is also known positive influence in the treatment of kidney diseases, in particular urolithiasis. These healing properties are widely used in folk medicine.
During the preparation of pickled pickles, during fermentation with the participation of lactic acid, special substances are produced that have an anti-inflammatory effect and lower cholesterol levels.
Contraindications
Mushroom dishes are too heavy food for people with impaired function of the pancreas, liver and gallbladder.
Constant excessive consumption of these foods, saturated big amount active substances, can lead to sensitization of the body, increasing its sensitivity, and the manifestation of allergic reactions.
Consumption of improperly prepared fruiting bodies, especially conditionally edible species, will cause disruption gastrointestinal tract and excretory system.
People suffering from hypertension and kidney disease should be careful when including spicy, salty and sour foods in their diet. mushroom dishes, in small portions and only occasionally.
You should not eat food from forest mushrooms children under seven years of age and pregnant women.
The best recipes for preparing dishes and preparations
All milk mushrooms are suitable for food after soaking for two to three days, and the water is changed several times, adding fresh water. This is the only way to get rid of the bitter taste of pulp and acrid juice. Salted fruit bodies are not only exclusively delicious snack, this is an excellent preparation for first courses and stewing.
Pickled black milk mushrooms
For 5 kg of prepared mushrooms, take 200 g of salt, blackcurrant leaves, garlic, dill, black peppercorns and other herbs and spices to taste.
Pickles can be prepared using the cold method, and then the preparation will be more tasty, and using the hot, faster method.
Cold salting
The cleaned fruiting bodies are immersed in cold water for three days, which is replaced several times a day. After this, they are placed with their caps down in a vessel, sprinkling the rows with salt and spices, covered with a cloth and a load is placed. The shelf life of pickles is 30–45 days.
Hot salting
The mushrooms are boiled until tender and placed in a suitable container, sprinkled with salt, spices and pressed down with a weight, as in the previous case. With this method, the pickles are prepared for two weeks.
Canned pickles
For one liter jar preserves take 4 tablespoons of 5% vinegar, salt, black pepper, several bay leaves. Prepare hot brine at the rate of 20 g of salt per 1 liter of water.
Mushrooms salted for 30–45 days are placed in a colander, inspected, removing damaged fruiting bodies, and washed with running water. As soon as the water has completely drained, the workpiece is placed in jars on a layer of spices, then vinegar and the prepared hot brine are poured. The preservation is placed for sterilization, keeping the liquid in the jars at a boil for at least one hour, then sealed.
Pickled milk mushrooms
For 5 kg of prepared mushrooms take 200 g of salt, 300 g of sugar, 400 g of sour milk.
The fruiting bodies are cut into pieces, dipped in hot water, salted to taste, boil for two minutes and strain into a colander. Place it in a vessel in layers, add salt, add sugar, press down, releasing excess air, and pour in sour milk, covering the fermentation with a cloth, and place a weight on top.
At a temperature of 17–19°C, the product can be consumed after two weeks. For long-term storage the workpiece is packaged in jars, filled with brine at the rate of 20 g of salt per 1 liter of water and sterilized for 40–50 minutes, after which it is sealed.
Video: how to collect milk mushrooms
Milk mushrooms are a favorite in folk cooking due to their inimitable aroma, excellent taste properties, and undoubted nutritional value deserves the most close attention mushroom pickers Obvious advantages - excellent productivity, lack of poisonous doubles and high transportability make this species one of the best trophies for fans " quiet hunt».
In general, in order for the mushrooms to be salted, they need to be allowed to stand for a month or a month and a half. But if you have already opened a jar of mushrooms and they are bitter, then you can try to slightly correct the taste. To do this, remove the mushrooms from the jar and rinse cold water. Let it drain and place in a deep plate, add chopped onion, vinegar and sunflower oil. Mix everything and serve like a mushroom salad. Onions, vinegar and sunflower oil will remove the bitterness.
Almost all mushrooms that are used for pickling require soaking, and not nominally, but thoroughly: the water must be drained several times. This is done in several ways important reasons, I think it makes no sense to list them all; housewives already know this. But I will still voice one reason: soaking reduces bitterness. Yes, yes, insufficiently soaked mushrooms will most likely taste bitter. It's not dangerous, but it's not very tasty.
Usually salted lamellar mushrooms. These are milk mushrooms, saffron milk caps, pigtails, white mushrooms, and volushki. All mushrooms, except saffron milk caps, must be soaked before salting, and milk mushrooms for 2-3 days, changing the water to remove the bitterness. Volnushki and whitefish can be soaked for less than a day. You can boil the mushrooms before salting, but then the forest smell and taste of the mushrooms are lost. Soaking salted mushrooms to reduce bitterness is no longer useful. They are best used for preparing fillings for dumplings, pies, and pies. To do this, fry the mushrooms in oil with onions and mix with mashed potatoes. You can add mushrooms to cabbage soup sauerkraut, in hodgepodge with cabbage and potatoes.
Since you did not indicate which mushrooms are bitter, I dare to assume that these are salted milk mushrooms. Salted milk mushrooms can taste bitter for only one reason: if they are not soaked enough before salting.
Before salting, you must soak the milk mushrooms for several days, changing the water periodically so that the mushrooms do not ferment.
If the milk mushrooms are poorly soaked, then you won’t be able to completely remove the bitterness, but you can mask it a little.
Wash the milk mushrooms and add onion, sunflower oil and vinegar to them, this will slightly hide the bitterness.
Salted mushrooms can taste bitter for only one reason. Before salting, they were not soaked long enough, or the water was not changed frequently. If this happens, then unfortunately the ready-made salted mushrooms will be bitter. It's not very tasty and not everyone likes it. Before serving, you can season in addition to onions and sunflower oil, lemon juice, or apple cider vinegar. This will add a pleasant sourness and neutralize the bitter note. Before adding the onions to the mushrooms, marinate them for about twenty minutes, sprinkle with sugar and lemon juice.
To prevent salted mushrooms from becoming bitter, they must be thoroughly cleaned and pre-soaked in cold water for at least a day, and the water must be changed periodically. During cooking, the water after boiling should also be drained, and then cook the mushrooms until tender. Perhaps the salted mushrooms are bitter due to improper storage of the preserved food (at high temperatures, at high humidity, under influence sun rays and so on)
Why are salted milk mushrooms bitter?
When preparing milk mushrooms for future use, in particular salting them, most housewives cannot even imagine that the delicacy prepared for future use will not be exactly as expected!
It often happens that salted milk mushrooms are bitter, which significantly spoils the taste of the salted product and the dishes in which such mushrooms are used. Why is this happening? Let's look at the reasons why salted milk mushrooms may taste bitter.
First of all, it must be said that milk mushrooms are considered almost the most bitter mushrooms. That is why, before salting or any other processing, milk mushrooms need to be well and thoroughly cleaned, and then soaked in fresh water. Soaking should take at least three days, and the water should be replaced twice a day.
At the same time, all the bitterness from the mushrooms will not go away. During the cooking period (and before salting the mushrooms, they must be boiled), you will need to drain the water twice after boiling, and only then cook the mushrooms until fully cooked. And that is not all! It is not recommended to eat salted milk mushrooms for the first month after salting; during this period they will definitely taste bitter!
Based on everything, we can identify several reasons why salted milk mushrooms not only can, but will definitely taste bitter:
- The milk mushrooms are not properly cleaned. If particles of foliage or even soil remain on the mushrooms after cleaning, this will give the product bitterness.
- The milk mushrooms are not soaked enough, and therefore most of the bitterness did not go away from them.
- The technology for salting milk mushrooms has been violated. They were cooked incorrectly or the necessary spices were not added to them, because many additional ingredients or additives significantly change the taste of any mushrooms.
- The salted milk mushrooms were not stored correctly. After processing, the containers with mushrooms stood in the sun or, perhaps, were too heat storage and humidity.
- The jar of mushrooms was not yet “cooked” enough after salting, and the restless owners, without waiting for the required period, opened it too early.
- Well the last reason The bitterness of salted milk mushrooms may be due to their wrong place of growth. It often happens that city residents collect mushrooms where they should never be collected, these could be areas under the highway or places where chemicals are dumped, etc. Such milk mushrooms should not be eaten at all!
If milk mushrooms are bitter for natural reasons, and not because they are gone, you can fry them and add spices, some of the bitterness can be drowned out.
There is absolutely no need to boil milk mushrooms for pickling.
It is quite good to salt them cold.
And so that they do not become bitter, they were really soaked at all times -
Soak for three days, changing the water twice. -morning and evening, while changing the water I add a pinch of salt, then they will not taste bitter, then salt them cold
if you want to taste them quickly, then after soaking you can boil them, that is, pickle them hot
then they are salted for 3-4 days with dill, garlic, horseradish leaves and black currant
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You can boil for at least 15 minutes and refill with new brine. Leave in it for at least a day.
Secrets of salting milk mushrooms
- You cannot salt or pickle very old mushrooms that have “rust” stains.
- You can’t add salt wormy mushrooms or mushrooms with insects.
- Do not salt mushrooms without soaking them, they will be very bitter, even if you boil them 2-3 times. Be sure to soak the milk mushrooms, changing the water to clean water every 3-4 hours. Many people recommend doing this for 2-3 days. But if it’s hot, the water with mushrooms quickly deteriorates and begins to smell and foam. - That's why better mushrooms soak for a day to a day and a half, that is, 1 night and 2 days. To make the mushrooms lose their bitterness faster, you can soak them every 2 hours. Soaked milk mushrooms will lose their bitterness, and you will get an excellent snack.
— It is better to salt milk mushrooms in an enamel bowl that does not have rust or cracks, in a ceramic barrel, a wooden barrel or in a glass container.
— After you take a portion of mushrooms out of the dish, rinse them and wash the rag and pressure each time.
- Milk mushrooms can be salted and pickled, rolled into jars for the winter.
Salted milk mushrooms according to the classic recipe
Ingredients:
Milk mushrooms – 5 kg,
Cherry leaves – 10 pcs.,
Horseradish leaves – 2 pcs.,
Currant leaves – 10 pcs.,
Dry dill caps (umbrellas) – 2-3 pcs.,
Coarse salt – 150 g.
How to salt milk mushrooms:
Soak the mushrooms, changing the water to clean water, until the mushrooms no longer taste bitter. Place cherry, currant leaves and part of the dill on the bottom of the dish. Place mushrooms in one row, caps down. After the first round, salt the mushrooms, calculating so that for 1 kg. mushrooms you need 30 g of salt (1 tablespoon without top). Then continue adding mushrooms with salt, adding a little dry dill.
Cover the last layer with horseradish leaves and cover with a clean cloth on top. Place a plate of a suitable size and a little pressure, for example, you can wash (boil) a stone and place it on the plate. The dishes with mushrooms should be placed in a cold place (basement, cellar or refrigerator). The mushrooms will be ready to eat in 40 days.
Salted milk mushrooms are considered best snack, but now not everyone has a basement or cellar. Therefore, many began to pickle milk mushrooms. Those who have already tried this know that pickled milk mushrooms are no less tasty than salted ones. Pickled milk mushrooms have their advantages: they are easier to store, easier to roll, and they need to be boiled, which eliminates the risk of poisoning.
Ingredients:
Milk mushrooms – 4 kg,
Water – 2 liters,
Salt – 3 tbsp. spoons without top,
Peppercorns – 8-10 pcs.,
Cloves – 5 pcs.,
Dry dill – 2 umbrellas (can be replaced with dry seeds, no more than 1/2 teaspoon),
Vinegar 9% – 120 ml.
How to pickle milk mushrooms:
Be sure to soak the milk mushrooms for a day, changing the water. Pour enough water into a large saucepan. Cook the mushrooms for 12-15 minutes. Then rinse them in a colander under running water. Prepare a marinade from all ingredients except vinegar and add mushrooms to it. Cook for 10 minutes, then pour in the vinegar, cook for another 5 minutes and roll into sterilized, clean jars.
It's quite filling and tasty dish, which sometimes (for example, during fasting) can even replace meat. They are served with potatoes, rice, and also used as a side dish. Chanterelles are often prepared this way. Is it possible to fry milk mushrooms? There is no clear answer to this question. On the one hand, this method of preparation is hampered by their rather specific bitter taste, which goes away only during long-term processing (for example, salting). On the other hand, if recipes exist, it means that someone uses them. However, in order to clearly answer the question: “Is it possible to fry milk mushrooms?”, it is best to try it from your own experience.
How to get rid of bitterness?
Before frying milk mushrooms, you need to soak them thoroughly. This usually takes 2 days. Moreover, the water should be changed at least 8 times. Next, you need to boil them in salted water for 10 minutes, drain the water and repeat this action, adding fresh water. After this, they are placed in a colander or sieve and left for half an hour to drain all the liquid. And then you can proceed directly to cooking. In addition, experienced housewives recommend frying exclusively caps. Stiffer legs are better used for other purposes (for example, soup).
How to fry milk mushrooms?
For half a kilo of fresh mushrooms you will need salt and garlic to taste, a little vegetable oil(you can use olive oil). The caps of soaked boiled milk mushrooms are placed in a hot dry frying pan, covered with a lid and simmered for about 10 minutes, stirring occasionally. Then drain all the resulting liquid, add oil and fry for about 5 minutes, adding salt and squeezing the garlic through a press. At the end, chopped parsley is poured into the frying pan. It turns out to be a very tasty dish, which is recommended to be served with mashed potatoes.
Is it possible to fry white milk mushrooms?
This type of mushroom is very common in deciduous forests. Experienced mushroom pickers during the season they manage to collect several hundred kilograms. Salting is still considered the ideal way to prepare white milk mushrooms. The question of whether it is possible to fry milk mushrooms usually arises at the stage when the traditional recipes for this mushroom have already been exhausted. If you soak them well and cook them, then, in principle, you get a good dish. Although the specific taste will still remain.
How to fry milk mushrooms in sour cream?
For a kilogram of fresh mushrooms take 2 cups of sour cream, 50 g butter, half a glass of flour. You will also need salt, breadcrumbs (50 g) and pepper to taste. If the question: “Is it possible to fry milk mushrooms?” If you answer positively, then you can try to diversify the dish a little.
The milk mushrooms should be soaked and boiled as indicated above. Then the flour is mixed with salt and pepper. You need to roll the mushroom caps in it and fry them in hot oil for 5 minutes. Then add sour cream and crackers and continue cooking, stirring. After 15 minutes the dish is ready. It can play the role of a main dish (with potatoes or rice) or become a chic side dish for meat. Thanks to the combination of sour cream and butter, a very delicate taste is obtained, and crackers make the dish more satisfying.
Milk mushrooms are divided into several types, but the most popular and common are:
- white;
- yellow;
- black.
It is easy to recognize the first two types of “overweight” mushrooms - by their characteristic light shade. But only experienced mushroom pickers know what nigella mushrooms look like. Surprisingly, the color of this representative of eukaryotic organisms can vary even within a species, ranging from dirty olive to dark brown. These mushrooms grow in whole families. Their distinctive feature- the presence of villi around the circumference of the cap. The edges of the “cap” look down, and with what older mushroom, the larger the depression in it.
The main thing to remember when bringing milk mushrooms into the house is that they belong to the category of conditionally edible. Eating them raw is strictly prohibited, even for testing purposes.
Preliminary preparation
Before pickling mushrooms, you will have to tinker with them in five stages.
- Casting. Arriving home with a basket full of “catch”, you should sort through it. Mushrooms that are not marketable will have to be sent to trash can. The same applies to broken specimens: you can pickle the “fragments”, but will you be pleased to eat them in winter - that is the question.
- Bath procedures. Each mushroom must be washed under running water before soaking. Can be used for this toothbrush with soft bristles. This atypical kitchen device will help remove particles of sand, dust, and pine needles that have settled on the stem and cap of the forest guest.
- Soak. A large plastic bowl is suitable for this pre-treatment step. You can also soak it in a plastic bucket if there is not much space in the kitchen and there is simply nowhere to put a large basin. Each mushroom must be turned upside down and carefully placed in a container. All that remains is to fill the contents with cold water and change the liquid within two to three days. If the room is cool, the water can be changed once a day. If, on the contrary, it is quite warm, then at least three times a day.
- Ambassador. On the last day of soaking, the water that replaced the previous one can be slightly salted. The main ambassador is yet to come, this is just a preliminary one.
- Flushing. After soaking, the product must be rinsed again under running water. Only after this the forest gifts will be completely ready for the next stage of preparation.
It is not recommended to cook milk mushrooms without first soaking them. Fresh mushroom is as bitter as chili pepper. And the main task " water procedures"- deprive the product of the bitterness accumulated in it.
2 thermal methods
You won’t be able to eat milk mushrooms brought from the forest immediately after cooking. Before enjoying the taste of this delicious product, you will have to soak it thoroughly. Milk mushrooms are not eaten without prior soaking. By the way, in Ancient Rus' this mushroom was an ingredient in the most intricate dishes that were served to the table of the nobility. It contains a lot of ascorbic acid, so forest dweller not only ate, but also treated with its help. Nowadays, two methods of salting are used.
Hot
Peculiarity. First, the mushrooms need to be lightly boiled. To do this, add a couple of tablespoons of salt to a 10 liter pan. Place the dishes on the fire, bring the liquid to a boil, and add the mushrooms to it for 20-25 minutes. For both boiling and subsequent salting, use only ordinary table salt. Spices with additives, iodized or sea spices are not suitable for the process.
Product set:
- milk mushrooms - 1 kg;
- clean water - 2 l;
- salt - two tablespoons;
- garlic - one head;
- bay leaf - two;
- horseradish leaf - one;
- dill seeds - teaspoon;
- sunflower oil.
What we do
- First, prepare the brine by dissolving the specified amount of salt in water. If there are more raw materials than indicated in the recipe, increase both the amount of salt and the volume of water according to the existing proportions.
- Drain the hot water from the boiled mushrooms and fill them with the prepared brine.
- Add dill seed, black pepper, bay leaf to the brine, put the pan on the stove, cook for about ten minutes.
- Turn off the heat, add the peeled garlic cloves and horseradish to the pan, and place pressure directly on the mushrooms. Let the contents cool until room temperature. It is important that the mushrooms are completely covered with brine during this time.
- After complete cooling, we remove the container with mushrooms to a cool place (preferably in the cellar), and, without removing the oppression, leave it in the dark for five to six days.
- By the end of the period of “imprisonment” of mushrooms in an improvised dungeon, we prepare jars for packaging: they can be calcined in the oven or sterilized by dousing them several times glass containers boiling water
- We pack the mushrooms into jars, carefully placing the milk mushrooms with their caps down, and fill them with the same brine in which they languished before.
- Add a tablespoon of sunflower oil to each jar filled with mushrooms, then cover the container with a nylon lid and put it in the refrigerator.
Milk mushrooms salted according to this recipe are ready to eat after 14 days. Young mushrooms can “arrive” before the specified period.
Cold
Peculiarity. It is best to salt white milk mushrooms using a cold method, doing this not in a saucepan, but in a barrel. Of course, only if you have somewhere to put this barrel. A basement or cellar is the most suitable place for storage. In addition to the barrel, you will need additional equipment. First of all, this is sterilized oppression. Sterilization consists of a one-time scalding with boiling water. You also need a pre-sterilized circle made of natural wood, a large number of gauze. This method is sometimes called dry, since it does not involve the use of additional liquid.
Product set:
- milk mushrooms - 10 kg;
- table salt - 0.4 kg;
- garlic - ten heads;
- dill stems - seven pieces;
- horseradish leaves - five pieces;
- currant leaves;
- cherry leaves.
What we do
- After soaking, wash the milk mushrooms under running water and place them in a barrel in layers, alternately sprinkling each with salt, placing currant and cherry leaves, as well as dill stems.
- After arranging the contents, cover the mushrooms with wide horseradish leaves, and on top of them with several layers of clean gauze.
- We place a wooden circle on top of the gauze and place sterilized pressure on it.
- If we notice that too little brine is released, we change the installed pressure to a heavier one.
- We keep the mushrooms under pressure for about a month, and after that we begin to try the delicacy.
If you find mold in a barrel, the entire moldy layer of mushrooms will have to be thrown into the trash. The gauze should be changed, and the wooden circle and bend should be additionally sterilized before reinstallation.
“Colored” variations of salting
Cold-cooked salted milk mushrooms are a real delight for connoisseurs and gourmets. However, it is almost impossible to implement the recipe in a city apartment. The reason is not only the lack of free space to install the keg, but also unsuitable temperature conditions. However, you always have an alternative - pickle the mushrooms under a nylon cloth or marinate under a tin lid. Below are three recipes for black, white and yellow milk mushrooms.
Fried whites in tomato
Peculiarity. It is believed that this method of preservation is most relevant for white mushrooms. The reason lies solely in the aesthetic component. White in red looks more impressive than dark brown or yellow. Therefore, by and large, the recipe can be used to prepare any type of milk mushrooms, especially the smallest and youngest ones.
Product set:
- white milk mushrooms - 4 kg;
- water - 5 l;
- vegetable oil - 0.25 l;
- onions - six large heads;
- 9% vinegar - half a glass;
- black pepper - ten peas;
- laurel - four leaves;
- tomato paste - 0.75 kg;
- sugar - half a glass;
- salt - to taste.
What we do
- Boil the pre-soaked milk mushrooms in boiling water for a quarter of an hour.
- Turn off the stove, drain the contents of the pan into a colander, and leave for another 15 minutes so that all the water accumulated in the mushrooms drains into the sink.
- Pour the specified amount of refined vegetable oil into a deep frying pan, throw in the onion cut into half rings.
- After three minutes, add sugar to the onion, mix thoroughly until the latter dissolves, fry for the same amount of time.
- Add mushrooms and all the spices to the pan. Salt to your taste.
- After ten minutes, put the entire volume of tomato paste into the frying pan and simmer for another ten minutes.
- Before turning off the stove, add vinegar, instantly mix the contents of the frying pan, and put it into pre-sterilized jars as quickly as possible.
- We roll the containers under tin lids, turn the top upside down until the morning, and wrap them in a warm blanket.
Using a similar recipe, you can preserve mushrooms and saffron milk caps, but these mushrooms do not need to be soaked first. It is enough to boil for 15 minutes in boiling water.
Salted blacks in a jar
Peculiarity. This recipe makes it convenient to salt black milk mushrooms in a city apartment. Neither a barrel, nor a bend, nor a cellar will be needed. But the delicacy will be no less tasty than that of the housewives in Ancient Rus'. Jars filled forest gifts, are covered nylon covers, stored in the refrigerator. The product matures for about 30 days, after which it becomes completely ready to be sent to the gourmet’s stomach.
Product set:
- black milk mushrooms - 1 kg;
- table salt - two to three tablespoons;
- dill umbrellas - three;
- dill stems - five to six;
- garlic - two cloves in each jar;
- dried laurel;
- cherry and currant leaves;
- horseradish leaves;
- salt.
What we do
- We line the bottom of each jar with horseradish, cherry and currant leaves mixed together, and put a few laurel leaves on top.
- We carefully compact the mushrooms, placing them with their stems up, sprinkling them with salt and arranging them with dill stems.
- On top, we “cover” the last layer of mushrooms with a dill umbrella, and cover it with a piece of clean gauze folded several times. It is important not to touch the mushrooms with dirty hands, so it is better to carry out manipulations with gloves.
Housewives advise taking liter containers. It is important to compact the mushrooms tightly so that the juice is released as actively as possible. Horseradish leaves can be replaced with cabbage leaves.
Marinated yellow ones in Polish
Peculiarity. Marinated yellow milk mushroom salad is very popular in Poland. About the same as our salted tomatoes or lightly salted cucumbers. But those who are preparing such a salad for the first time should take into account its specific garlic aroma. For the first time, prepare just a couple of servings, and if both you and your household like it, prepare it for future use - so that there will be enough “quiet hunting” until the next season.
Product set:
- yellow milk mushrooms - 2 kg;
- clean drinking water- 3 l;
- salt - one fifth of a glass;
- sugar - 0.3 kg;
- laurel - one leaf;
- garlic - five large heads;
- 9% vinegar - one fifth of a glass;
- dried cloves - three buds;
- currant and cherry leaves - three or four pieces each.
What we do
- In the specified volume of water, dissolve table salt in the amount of two tablespoons and boil the liquid.
- Place the mushrooms in a saucepan and cook in boiling water for about 15 minutes.
- We drain the water and place the main ingredient in a colander to drain.
- Prepare the brine: boil a liter of water, add all the spices and garlic to it, pour in the specified amount of sugar and two tablespoons of salt.
- Throw the leaves into the brine, then the mushrooms, and boil again in the aromatic liquid for about ten minutes.
- We transfer the milk mushrooms into a glass, pre-sterilized container, pour 0.03 l into each jar acetic acid, fill with hot brine, roll under tin lids.
From the specified amount of ingredients you should get two glass jars of preservation with a volume of 1 liter each.
Shelf life
When organizing a home “cannery”, you should remember the shelf life of products prepared for the winter. The table will tell you how long mushrooms prepared in different ways can be stored.
Table - Shelf life of milk mushroom preparations
Rolling salted mushrooms under a tin lid is strictly prohibited, so as not to create fertile soil for the development of botulism.
It is believed that pickling, which involves preliminary boiling of the main ingredient, is more safe way blanks. Additional heat treatment disinfects the mushrooms and destroys the toxins hidden in them. According to any of the proposed recipes, you can also prepare dry milk mushrooms, popularly called podgruzdki. Choosing this type of mushroom greatly simplifies the housewife’s task and reduces the duration of the culinary process. And all because the toppings are not bitter, which means there is no need to soak them.
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