Milk mushrooms come from the Syroezhkov family, and the Milky genus. They have been known since ancient times. In Russia, these mushrooms were considered among the best. Their taste qualities and useful properties are valued today. The word mushroom has its origin from the Church Slavonic “gruzdi” or “breast”, which means a bunch, due to the joint accumulation of mushrooms in one place.
There are different types of mushrooms that must be distinguished and not confused with false mushrooms. These mushrooms can be harvested for the winter, which is what many housewives do. Milk mushrooms are salted, pickled and frozen. In order to get tasty and healthy preparations in the winter, you need to properly collect and cook them.
Where does the breast grow and what does it look like?
Milk mushrooms grow in mixed, deciduous and coniferous forests of Russia, Belarus and Ukraine. In Europe, these mushrooms are little known and are considered conditionally edible. The season for harvesting milk mushrooms falls on June - November and depends on the region.
The average daily temperature for mushroom growth is 7-10 degrees. You need to go hunting for mushrooms after light, but prolonged rains.
On one site you can collect a whole basket of mushrooms. They hide under the foliage of birches, mountain ash, willows, under pine needles, in mosses, under ferns. To collect them you need to use a stick and a sharp knife.
There are several types of mushrooms. They are black, white (real, raw), yellow, dry, aspen and oak. Regardless of the species, they are all massive, weighty and different from other mushrooms.
Useful properties, composition
The properties of these mushrooms make them useful in the treatment of various diseases.
- The use of milk mushrooms in food is a good prevention of diseases of the nervous system and atherosclerosis.
- Extracts from mushrooms are used for urolithiasis and cholelithiasis, and kidney failure.
- Lactariovialin is obtained from pepper mushrooms in pharmaceuticals, which helps with emphysema and tuberculosis.
- This natural antibiotic is often used in various pharmaceutical preparations.
- Mushrooms are useful for diabetics, as they increase glucose levels. They regulate sugar levels and lower bad cholesterol.
- Milk mushrooms provide a person with good bacteria, reduce neuroses.
- During fermentation, salted mushrooms acquire a protein that acts anti-sclerotic and anti-inflammatory.
By consuming 200-250 grams of milk mushrooms three times a week, you can strengthen the body, cleanse it of toxins, and saturate it with useful substances.
Milk mushrooms are used in cosmetology. Regular use of these mushrooms leads to improvement in the condition of nails, skin and hair. Salted mushroom compresses are used to remove warts.
If mushrooms grow in liquid culture, the mycelium produces a mixture of various compounds, fatty acids, extractives, such as: enzymes, proteins, essential oils, resins, cyclic dipeptides, anifinic acid, ergosterol and others.
The amino acids that make up the mushrooms are easily absorbed by the body.
Milk mushrooms contain vitamins C, D, A, B1, B2, B12, E, PP, as well as phosphorus, magnesium, sodium, potassium, calcium. They, like amino acids, are fully absorbed.
100 grams of dry matter of mushrooms contains 33 grams of protein.
Mushrooms easily replace meat and are suitable for vegetarian dishes, plant-based diets.
The calorie content of mushrooms in salted form is 2 times higher than beef and 3 times farmer's milk. The calorie content of boiled mushrooms is 16-26 kilocalories.
Who should not eat milk mushrooms - harm
Milk mushrooms are hard to digest and are considered high-calorie. They need to be consumed in the morning so that they have time to digest. Frequent consumption of mushrooms can lead to allergic reactions.
It is contraindicated for children under 7 years of age and pregnant women to use these mushrooms, as they can be harmful.
Improper preparation of mushrooms can lead to poisoning, botulism.
It is impossible to collect milk mushrooms near roads and industrial zones, as they accumulate harmful substances. These mushrooms are dangerous to eat.
Types of mushrooms
White
The most fragrant and delicious load is white. This species is considered the best for salting and pickling.
The cap is tubular, fleshy, prostrate, later depressed in the middle, the edges are fringed, curved. The cap is up to 20 cm in diameter. The skin is white, sometimes yellowish with red spots. In wet weather, it becomes slimy. The milky juice at the site of damage to the fungus turns yellow. The leg is up to 6 centimeters high, even, hollow, creamy-white plates descend on it. The pulp is tight, white.
The black
In the people, a black mushroom is called a nigella because of the dark color of the hat. The hat is dark green or brownish-yellow with an olive tint. The shape is rounded flat, later it sinks, the diameter reaches 20 centimeters. The surface of the cap sometimes has concentric circles. The edges are slightly fringed, bent inward. The skin is moist, mucous. The lower part of the fungus is white-yellow or yellowish-olive, tubular. From the inside, milk mushrooms are white, fleshy. The leg is thin, up to 8 centimeters high, tight, full, eventually becomes hollow and becomes covered with dents.
The black mushroom is found in young and birch forests. Black mushrooms are suitable for salting. In pickles, mushrooms acquire a reddish, vinous hue.
Yellow
The main difference between a yellow milk mushroom and a white one is the lack of hairiness in the cap. Funnel-shaped hat. The edges are curved, moisture collects in the plates. The leg is hollow, consists of dark pits. The milky juice on the cut quickly turns yellow. The mushroom is bitter and requires pre-soaking. Yellow milk mushrooms are used for salting.
Yellow milk mushrooms are found near deadwood, in tall grass, in thickets, near ponds and streams.
Milk mushrooms grow in moss and are hard to see. You need to pick mushrooms in September.
Dry milk mushroom (cracker, excellent russula, white podgruzdok) grows under deadwood, trees and on them.
This is an agaric mushroom. It looks like an ordinary mushroom, but differs in a dry, non-sticky hat.
The hat is white. Over time, it turns yellow, covered with yellow-brown and ocher-rusty spots. The shape of the cap of young milk mushrooms is convex with a depression in the middle, the edges are directed downwards. An adult breast has a funnel-shaped hat with wavy or even edges folded inward. Hat diameter 5-15 cm. The plates under the hat are white, sometimes bluish-greenish, descending to the stem.
The leg is thickened up to 3 centimeters, 3-5 centimeters long, white, with brown spots, slightly narrowing towards the bottom. Inside the leg at a young age is dense, solid, later becomes hollow. The pulp is dense, fragile, does not contain milky juice. The smell is characteristic of mushrooms, pleasant. The taste is sweetish.
These mushrooms are pickled and salted. Dry mushroom grows almost half dug into the ground and half covered with foliage. If you find one, you can immediately fill the whole basket.
Nappies grow from June to November in all types of forests, forming mycorrhiza with alder, beech, birch, aspen, oak, spruce and pine. Often found on soddy-sandy soil and near rivers.
false breast
The mushroom has no poisonous counterparts. False milk mushrooms have a specific smell or taste, but are not poisonous. They are used in cooking after drying, boiling or long soaking.
Skripun
Mushroom skripun (violin, felt mushroom) looks like a real one and is edible. It does not have such a pleasant taste as a real mushroom.
His hat is white, fleshy. The shape is concave, later funnel-shaped, covered with villi, the edges are bent, the diameter of the fungus reaches 25 centimeters. The plates are infrequent, creamy white, descend on a rounded stem, the height of which reaches 8 centimeters. Under the cap, the tubular layer has a yellow color. The pulp is fragile, white. Before being used in cooking, mushrooms are soaked for a long time, and then used for pickles.
When the mushroom cap is rubbed against the teeth, a characteristic creaking sound appears. The fungus is found in aspen and birch groves.
The breast can also be confused with the fragrant lactic.
Hat up to 7 cm in diameter, slightly pubescent, depressed, brownish-gray, with a pinkish, yellowish or purple tint. Concentric circles are barely visible. Blades adhering with a tooth to the stem, frequent, pale ocher.
The leg is cylindrical, whitish with a yellowish tint, hollow. The flesh is whitish or reddish-brown, with the smell of fresh hay. The milky juice is white, slightly green in the air, a little sweet in young mushrooms, and a little caustic in old ones.
Grows in coniferous and mixed forests in August - September. Conditionally edible, used for salting with other mushrooms, but sometimes fresh.
Pepper mushroom has a flat or convex, later concave cream hat, the diameter is 20 centimeters. The edges of the cap are a tone lighter. The cut areas on the mushrooms darken quickly.
The pulp is pungent in taste, has a taste of hot pepper, fragile, dense. They can be consumed salty, after prolonged soaking and frequent changes of water.
Dry mushroom powder is used as a spicy seasoning.
Bitter breast or large bitter. The hat is reddish brown. A small bump is visible in the center. Funnel shape. The leg is solid, thin. Bitter milky juice appears on the cut. The pulp is dryish, slightly brown, dense.
Bitters grows in mixed and coniferous forests. Used in salting and pickling after soaking and otvanivanie.
The golden yellow breast has a sticky to the touch, light yellow, fleshy hat. The velvety edges are concave down. The shape of the cap is prostrate, later becoming concave. The plates are yellowish, frequent, descending on a yellowish elongated stalk. At the point of contact, the surface of the fungus acquires a purple color. The flesh is creamy white. The smell is pleasant. The mushroom is suitable for pickling and pickling after soaking or boiling.
Camphor
The camphor mushroom has a reddish-brown, shiny, convex, later concave cap with wavy edges. The cap diameter is 5-6 cm. The plates are pink, then turn brown, descend on a flat, not thick leg, about 5 centimeters high. The stalk is tuberous below. The pulp is fragile, brick-brown.
Camphor milkweed has a persistent smell of camphor and is not eaten at all.
Collecting milk mushrooms in the forest: video
How to prepare milk mushrooms for the winter
When harvesting salted and pickled mushrooms in glass jars, you need to remember that it is not recommended to cover them with metal lids. For these purposes, polyethylene covers or parchment are used.
In no case should you clog salted milk mushrooms with a tight lid. This leads to the development of microbes that cause poisoning and botulism.
Salty
Ingredients:
- 2 kilograms of mushrooms;
- 2 liters of water (for brine);
- 6 tablespoons of salt;
- garlic cloves;
- peppercorns;
- dill umbrellas.
On a jar with a volume of 0.7 liters is taken: 2 cloves of garlic, 3 peppercorns.
Mushrooms must first be washed under running water. The surface of the mushrooms is cleaned, debris, traces of the earth are removed. The legs are cut off. Mushrooms are soaked for 1-2 days in an enamel pan. Water at this time should be changed every 4 hours. Soaked mushrooms are laid out in a large container, covered with water and placed on fire. After boiling, you need to wait 5 minutes, then the milk mushrooms recline in a colander.
The brine is brought to a boil. Seasonings are laid out in prepared jars, then mushrooms go. Large mushrooms are cut in half. An umbrella of dill is placed on top of the mushrooms.
Everything is poured with brine and left overnight. In the morning, the brine must be topped up, as its amount will decrease. Banks are closed with polyethylene lids. You can eat mushrooms after 2.5 months.
The amount of ingredients in this recipe depends on the volume of the container.
Cherry leaves, blackcurrant and garlic are laid out at the bottom of the barrel. Mushrooms are laid out and sprinkled with salt in layers. Oppression is laid on top and covered with a lid. The barrel is installed in a ventilated, cold place. The breasts sink over time. Every 4 days they need to be added to the barrel. A full barrel is stored in the basement, cellar or cold closet. Mushrooms can be consumed in 1.5-2 months.
Ingredients:
- 5 kilograms of mushrooms;
- 2 cups of table salt;
- 5 cherry and currant leaves;
- dill umbrellas;
- horseradish leaves;
- garlic cloves.
Milk mushrooms are soaked in water for 5 hours. The brush removes all debris. Peeled and washed mushrooms are boiled for 15 minutes in salted water. After cooling completely, they can be salted.
Mushrooms are stacked in layers in a container. Each layer wakes up with salt. Water is poured in at the level of the mushrooms. The oppression is set. The container with mushrooms is placed in a warm place. After a few days, when the water stops foaming, the mushrooms should be washed, put into jars, poured with prepared boiling brine and closed with a lid. Mushrooms are stored in a cold place.
How to quickly, simply and tasty salt milk mushrooms in a hot way: video
The first way to cook pickled mushrooms
Ingredients:
Mushrooms are washed and boiled. After boiling, they should boil for 15 minutes. In this case, you need to remove the foam. After cooking, the bitterness will disappear. Mushrooms are leaned back in a colander and doused with boiling water.
- To prepare the brine, salt and sugar are poured into boiled water.
- Half a horseradish root, 2 teaspoons of mustard, bay leaf, paprika, dill umbrella and peppercorns are placed at the bottom of the jar.
- Mushrooms are laid out from above to half.
- Then comes dill, horseradish leaves and another layer of milk mushrooms.
- Everything is covered with cherry, horseradish and currant leaves, a clove of garlic, 1 teaspoon of mustard is added.
- It is filled with boiling solution and closed.
Banks are placed in a dark place, and after cooling they are sent to the pantry or basement.
The second, easier way
Ingredients:
- 2 kilograms of mushrooms;
- currant leaves;
- 2 liters of water;
- 250 grams of vinegar;
- 4 tablespoons of sugar;
- 4 tablespoons of salt.
Prepared mushrooms are cut and laid out in a pan. After boiling, they are cooked for 10 minutes.
In this case, do not forget to remove the foam. The milk mushrooms recline to drain into a colander. Then sugar, vinegar and salt are poured into the water. The pot is put on fire. After boiling, the drained milk mushrooms are laid out there. They need to cook for 20 minutes. Currant leaves are laid out at the bottom of the jar, mushrooms go on top. Everything is filled with brine and closed with a lid.
Pickled milk mushrooms for the winter: video
Pickled mushrooms have a unique taste and aroma. Such mushrooms make excellent snacks, salads, hodgepodges, stews, zrazy, roasts, soups, toppings for pies, pizza, dumplings.
frozen
The easiest way to harvest mushrooms is freezing.
Mushrooms are washed and cleaned. Then they are fried or boiled. For frying, mushrooms are cut into pieces. You can cook them in butter or vegetable oil. For cooking, mushrooms can be cut in half or left whole. Fry and boil mushrooms for at least 15 minutes. The foam is constantly removed during cooking.
Pieces must be completely cool before freezing. Prepared raw materials are distributed into containers or bags and sent to the freezer.
Cooked mushrooms do not need to be defrosted before cooking. Otherwise, the dish will lose its taste and look unappetizing.
White milk mushrooms, which grow throughout Russia, are considered a special delicacy by mushroom pickers. Despite the fact that the fruiting bodies need pre-treatment and soaking, they make amazingly tasty snacks. With proper preparation, white milk mushrooms become a real delicacy, and also very useful. These mushrooms contain more protein than chicken meat, they have a lot of useful substances and vitamins that can even dissolve kidney stones.
How to cook a white mushroom at home so that the dish turns out tasty, fragrant and crispy? For gourmets, salted and pickled milk mushrooms are considered especially valuable. In addition, such fruiting bodies are better preserved, which gives the housewives a reason to prepare just such preservation. Therefore, how to cook white milk mushrooms for the winter can be found in the recipes below with a step-by-step description.
However, it should be said that any preservation requires scrupulous initial preparation of the main product. How to cook porcini mushrooms for pickling and pickling? The procedure consists of several stages:
- Mushrooms are cleared of forest debris, removing the remnants of grass and leaves from the hats;
- Sort by size, removing overgrown and wormy specimens;
- Remove the film from them by cleaning with a toothbrush or the hard side of a kitchen sponge;
- Washed in a large amount of water and poured for soaking;
- Soak for no more than 2 days, draining water 3-4 times a day and filling it with new water, which will prevent the mushrooms from turning sour.
We offer several interesting recipes on how to cook white milk mushrooms for the winter in order to diversify your daily menu.
Recipe for hot pickled white mushrooms appetizers
The recipe for hot pickled white mushrooms is a good snack option for any feast.
- Milk mushrooms (soaked) - 3 kg;
- Salt - to taste;
- Sugar - 2 tbsp. l.;
- Water - 1 l;
- Vinegar - 100 ml;
- Bay leaf - 5 pcs.;
- Black pepper and allspice peas - 5 pcs.;
- Carnation - 4 buds.
Knowing how to cook white milk mushrooms at home, you can please not only your household, but also friends invited to the holiday.
We put the soaked milk mushrooms in boiling water and boil for 20 minutes over medium heat, stirring all the time and removing the foam from the surface.
We throw it in a colander, let it drain, and while the mushrooms are draining, we prepare the marinade. In a liter of water we combine all the spices, except for vinegar, and let it boil.
We introduce mushrooms, boil for 10 minutes and pour vinegar in a thin stream so that a lot of foam does not form.
We continue to cook for 15 minutes over low heat, and then we distribute the workpiece into sterilized jars. We close it with tight lids, cover with a blanket and, after completely cooling, take it out to the basement.
We offer you to watch a video recipe for cooking white mushrooms by pickling:
Preparation of white mushrooms by marinating with cloves
Cooking white mushrooms by pickling is a common preservation.
Most housewives use it as a proven way to please the taste preferences of many people.
- Milk mushrooms (soaked) - 2 kg;
- Salt - 1 tbsp. l.;
- Sugar - 2 tbsp. l.;
- Vinegar - 70 ml;
- Water - 1 l;
- Allspice - 8 peas;
- Carnation - 10 buds;
- Bay leaf - 5 pcs.;
- Garlic - 6 cloves.
How to cook white milk mushrooms, will show a recipe with a step-by-step description.
- Boil the soaked milk mushrooms in salted water for 15 minutes.
- Drain the water, and transfer the mushrooms to a clean enameled pan and pour 1 liter of water.
- Let it boil and add all the spices and spices, including vinegar.
- Boil for 25 minutes in the marinade over low heat and pour into sterilized jars.
- Close with nylon lids, leave in the kitchen, and after cooling, take out to a cool room. After 7-10 days, the mushrooms will be ready to eat.
Cooking white mushrooms at home with the addition of garlic
Cooking white mushrooms at home with the addition of garlic is a great pickling method that your loved ones will love. In this recipe, you can safely experiment, replacing the ingredients and not being afraid to spoil the taste of mushrooms.
- Mushrooms (soaked) - 2 kg;
- Sugar - 1.5 tbsp. l.;
- Salt - 1 tbsp. l.;
- Water - 2 l;
- Cherry and currant leaves, 10 pcs.;
- Bay leaf - 5 pcs.;
- Garlic cloves - 10 pcs.;
- Carnation - 4 pcs.;
- Black peppercorns - 10 pcs.;
- Vinegar - 50 ml.
How to deliciously cook white milk mushrooms marinated with garlic so that the dish becomes a highlight at a festive feast?
- Boil pre-soaked milk mushrooms in salted water for 20 minutes.
- Put on a sieve, let cool, and if the mushrooms are large, cut into pieces.
- Arrange in jars and start preparing the marinade.
- Combine all the spices and spices in water (cut the garlic into slices) and boil for 15 minutes.
- Strain the marinade through a colander and let it boil again in a saucepan.
- Fill the jars with mushrooms with boiling marinade to the top, roll up the lids and cover with a blanket.
- After cooling, take it to the basement or put it in a dark pantry.
How to cook pickled white milk mushrooms with cinnamon at home
The recipe for pickled white mushrooms with cinnamon for the winter can become a lifesaver for every housewife at the moment when guests arrive. The taste and aroma of snacks will not leave anyone indifferent.
- Milk mushrooms (soaked) - 3 kg;
- Bay leaf - 4 pcs.;
- Water - 2 l;
- Allspice - 5 pcs.;
- Salt - 2 tbsp. l. topless;
- Sugar - 1.5 tbsp. l.;
- Cinnamon - 1 stick;
- Vinegar essence - 3 tsp
Step-by-step instructions will show how to cook white milk mushrooms correctly.
- Soaked mushrooms are laid out in boiling water and boiled for 20 minutes.
- They are taken out with a slotted spoon and laid out on a wire rack to drain.
- All spices are combined in water, except for vinegar essence and cinnamon, the marinade is boiled for 10 minutes.
- A broken cinnamon stick is added and boiled for another 15 minutes.
- Mushrooms are distributed in sterilized jars, and the marinade is filtered, after which vinegar essence is poured into it.
- It is mixed and poured into jars with mushrooms, rolled up and insulated.
- After the mushrooms have cooled, the jars are taken out to a cool basement or left in the refrigerator.
How to cook white milk mushrooms with horseradish: a salting recipe for the winter
The recipe for preparing salted white mushrooms for the winter is an excellent treat for loved ones and guests. Salted milk mushrooms with boiled potatoes is an inexpressible pleasure that can please everyone.
- Milk mushrooms (soaked) - 5 kg;
- Salt - 250 g;
- Horseradish root - 3 tbsp. l. grated on a coarse grater;
- Garlic - 10 cloves;
- Bay leaf - 7 pcs.;
- Currant leaves - 20 pcs.;
- Dill umbrellas - 5 pcs.
How to cook porcini mushrooms for the winter on your own will show a step-by-step recipe.
- Put the soaked milk mushrooms in an enamel pan, on the bottom of which put clean currant leaves first.
- Pour a layer of salt on the mushrooms, put dill umbrellas, chopped horseradish root, chopped garlic and bay leaf.
- Each layer of mushrooms should be sprinkled with salt and all spices.
- Cover the top layer with currant leaves, cover with a lid smaller in diameter than the pan itself, and place a load on top.
- Take out in a cool room and leave for 5 days.
- After the mushrooms release the juice, they are laid out in sterile jars and poured over with the released juice.
- Close with tight nylon lids and leave for 30 days, after which the mushrooms are ready for use.
How to cook white milk mushrooms by pickling mushrooms with mustard
To properly prepare white milk mushrooms by pickling them with mustard, use the proposed recipe and see for yourself that it has no equal.
- Soaked mushrooms - 3 kg;
- Salt - 3 tbsp. l.;
- Mustard seeds - 1 tbsp. l.;
- Water - 1 l;
- horseradish leaves;
- Sweet peas - 10 pcs.;
- Garlic - 7 cloves.
- Put the soaked milk mushrooms into boiling water (1 l), add salt, horseradish leaves, pepper, mustard seeds and boil for 10 minutes.
- Arrange in sterilized jars, sprinkling garlic cut into slices.
- Pour strained brine, close with nylon lids, let cool.
- Take out to a cold room, and after 15 days check - the mushrooms should be ready for tasting.
The recipe for salted white milk mushrooms for the winter without the use of cooking
The recipe for making white mushrooms without the use of cooking is quite simple. It is perfect for a festive feast as a cold appetizer.
- Soaked milk mushrooms - 5 kg;
- Salt - 200 g;
- Dill umbrellas - 5 pcs.;
- Carnation - 7 pcs.;
- Horseradish leaves - 3 pcs.;
- Cherry and oak leaves - 10 pcs.
How to deliciously cook white milk mushrooms without boiling in order to surprise and please your family with a delicious dish?
- After preliminary soaking, the milk mushrooms are washed well in a large amount of water and laid out on a wire rack to drain.
- The bottom of the enameled container is laid out with cherry and oak leaves, along with 2 dill umbrellas.
- Milk mushrooms are distributed in a thin layer with hats down and sprinkled with salt.
- Each layer of mushrooms is sprinkled with a preservative, as well as cloves and dill.
- Pure horseradish leaves are placed on the topmost layer, covered with a clean piece of gauze and covered with a plate.
- They put oppression on top and remove the workpiece in the basement for 30-35 days, until the mushrooms are completely salted.
- Then they are laid out in jars, poured with brine, closed with lids and taken out to the basement again.
How can you deliciously cook white milk mushrooms with bitter pepper
A recipe showing how to cook white mushrooms with hot peppers will appeal to lovers of spicy dishes.
- Soaked milk mushrooms - 5 kg;
- Salt - 300 g;
- Black peppercorns - 20 pcs.;
- Hot pepper - ½ pod;
- Dill umbrellas - 7 pcs.;
- Garlic - 10 cloves;
- Black currant leaves - 20 pcs.
Even a novice cook can master the method of preparing white mushrooms if they follow the step-by-step description.
- Rinse the soaked milk mushrooms well and put on a wire rack to drain excess liquid.
- Put currant leaves on the bottom of an enameled pan and put a layer of milk mushrooms with hats down.
- Sprinkle each layer of mushrooms evenly with salt, chopped garlic, diced bitter pepper, dill and black peppercorns.
- Sprinkle the top layer of mushrooms with salt, cover with dill umbrellas and currant leaves.
- Cover with a lid, cover with gauze and press down with a load.
- The load will crush the mushrooms, which will release juice in a few hours.
- After 2 days, take the container with mushrooms to the basement and leave for 10 days.
- After that, put the salted mushrooms into sterilized jars, sealing with your hands, and pour in the brine.
- Close with a plastic lid and take it out to a cool place again.
How to cook fried white milk mushrooms with onions for the winter
You can not underestimate the quick preparation of white milk mushrooms by frying. This dish has an amazing taste and exquisite aroma. Harvesting fried milk mushrooms for the winter is a completely simple process.
- Soaked milk mushrooms - 2 kg;
- Vegetable oil - 2 tbsp.;
- Black ground pepper - 1 tsp;
- Salt - to taste;
- Onion - 500 g;
- Bay leaf - 4 pcs.
How to cook fried white milk mushrooms for the winter will show a step-by-step description of the process.
- Boil the soaked milk mushrooms in salted water for 20 minutes to remove the last bitterness from the pulp.
- Drain in a colander, let drain and cool.
- Cut into small pieces and put in vegetable oil heated in a frying pan.
- Fry for 20 minutes, stirring constantly from burning.
- In a separate pan, fry the onion cut into half rings until golden brown and combine it with mushrooms.
- Stir, salt, season with pepper and add bay leaf.
- Cover with a lid and simmer on low heat for 15 minutes.
- Arrange the fried milk mushrooms in sterile jars with a capacity of 0.5 liters.
- Top pour 2 tbsp. l. calcined vegetable oil and close with tight nylon lids.
- After cooling, the jars can be left in the pantry.
It is worth noting that white milk mushrooms after frying have a special taste and retain their elasticity. In addition, the mushrooms are crispy, with a delicate forest flavor. Fried milk mushrooms are especially ideal in combination with boiled potatoes and sour cream sauce.
How to cook caviar from white milk mushrooms with garlic
Caviar can also be included in recipes for preparing white mushrooms for the winter. With such an appetizer you will surprise your household and invited friends. Caviar can be served at the table as an independent dish, or it can be added to pizzas and pies.
- Soaked milk mushrooms - 3 kg;
- Vegetable oil - 2 tbsp.;
- Onions - 5 heads;
- Garlic - 10 cloves;
- Salt and ground black pepper - to taste;
- Tomato paste - 2 tbsp. l.
How to cook tasty caviar from white milk mushrooms, you can learn from the step-by-step description of the recipe.
- Boil the soaked milk mushrooms for 20 minutes in salted water with the addition of 1 tsp. citric acid, while constantly removing the foam from the surface.
- We recline in a colander and leave to glass the water.
- Grind mushrooms with a blender or meat grinder until smooth.
- Pour half the oil into a deep thick-walled stewpan and add chopped mushrooms.
- Simmer over low heat for 30 minutes, stirring constantly so that the mass does not burn.
- In a separate frying pan, heat the second part of the oil and spread the diced onion and garlic.
- Fry until golden and add to mushrooms.
- Add salt, pepper, add tomato paste and mix thoroughly.
- We continue to simmer on low heat for another 20 minutes and immediately lay out in sterilized dry jars.
- Close with tight lids, let cool and put in the refrigerator.
How to cook fresh white milk mushrooms with vegetables
In this option, it is not worth boiling soaked milk mushrooms. How to cook fresh white milk mushrooms with vegetables to make an appetizing and healthy dish?
- Soaked milk mushrooms - 2 kg;
- Vegetable oil - 1 tbsp.;
- Vinegar 9% - 100 ml;
- Salt and black ground pepper - to taste;
- Onion - 700 g;
- Carrots - 500 g;
- Garlic - 10 cloves;
- Parsley and dill;
- Sweet paprika - 1 tsp
We suggest using the recipe for making white mushrooms with a step-by-step photo.
Rinse the soaked mushrooms in plenty of water, squeeze a little with your hands and put on a wire rack to drain.
Pass the mushrooms through a meat grinder, put in a deep frying pan and fry in oil for 30 minutes.
Peel onions, garlic and carrots, chop, fry in oil until soft and grind through a meat grinder. Add to mushrooms, add chopped parsley and dill, sweet paprika, mix. Simmer for 20 minutes, stirring constantly so that there is no burning.
Add vinegar to the caviar, mix well, continue to simmer for 10 minutes, and then immediately place it in sterilized jars. Cover with metal lids and put in a saucepan with hot water, put a small kitchen towel on the bottom of which so that the jars do not burst. Sterilize for 30 minutes on a slow fire, roll up, turn over, wrap with a blanket and leave to cool in this position. Take out to a cool dark room and store for no more than 6 months.
Quick preparation of white milk mushroom salad after salting
You can use salted white milk mushrooms to quickly prepare a salad for the arrival of guests, surprising them with an exquisite mushroom dish.
After salting the white mushrooms, preparing the salad will not take much time, but the end result will be amazingly tasty.
- Salted milk mushrooms - 500 g;
- Crab sticks - 100 g;
- Fresh cucumbers - 1 pc.;
- Boiled eggs - 6 pcs.;
- Canned corn - 300 g;
- Parsley and dill greens - to taste;
- Mayonnaise.
How can you make a delicious salad from white mushrooms, the recipe of which your guests will definitely ask you for? Take advantage of the proposed step-by-step description and make sure that you made this snack for a reason.
- Soak salted milk mushrooms for 1.5-2 hours in cold water to remove salt.
- Cut them into small pieces and place in a large bowl.
- Peel the eggs and cut into cubes, peel the cucumbers and cut into slices, add everything to the mushrooms.
- Dice crab sticks, chop pure parsley and dill, pour into mushrooms.
- Drain the juice from the corn and add to the mushrooms, season with mayonnaise.
- Mix everything thoroughly, put in a salad bowl and serve to the table to the delight of the guests.
Those who are just learning the intricacies of mushroom hunting and seasoned mushroom pickers who want to improve their experience will be interested in learning how to cook milk mushrooms in order to maximize all the advantages of this type of mushroom. Any dish from them will surprise you with amazing taste and delight with excellent nutritional properties.
What do mushrooms look like?
When going to the forest for mushrooms, it is important to know what a valuable product looks like so as not to confuse it with inedible specimens and return from a quiet hunt with the desired prey.
How to clean milk mushrooms?
Knowing how to clean and cook milk mushrooms, it will not be difficult to provide a homemade meal with a tasty and healthy dish. Cleaning takes a lot of time, but you should not neglect such an important stage in the preparation of mushrooms, even if the contamination is minimal.
- Mushrooms are dipped in warm water for half an hour, after which they are taken for cleaning.
- They clean adhering leaves, dirt with mucus from the hats with a brush or washcloth, wash off all debris, particles of earth and sand.
How to soak milk mushrooms?
Proper soaking of mushrooms will help not only to protect yourself from the negative consequences associated with their use, but also help to significantly improve the taste characteristics of the product without compromising nutritional and beneficial properties, relieving milk mushrooms from their inherent bitterness.
- Milk mushrooms can be soaked in clean or salted water, renewing the medium every 3-4 hours.
- The use of warm liquid will speed up the soaking process.
- After laying the mushrooms in the water, they are pressed with a load so that all fruiting bodies are completely immersed in the liquid.
- How much to soak milk mushrooms depends on the type of mushrooms, their degree of maturity and natural characteristics. To get rid of the bitter taste, white milk mushrooms often have enough for a day. Other species are soaked for at least three days.
Milk mushrooms - cooking recipes
For many, cooking milk mushrooms comes down to salting or pickling a properly prepared mushroom mass. However, there are many recipes for creating unique culinary compositions, where the product manifests itself in the best possible way, giving nutrition, flavor and filling them with invaluable useful properties.
- Mushrooms are incredibly tasty fried. They can be prepared laconically with the addition of onions or supplemented with potatoes, other vegetables, sauce.
- No less tasty are the first dishes from milk mushrooms. By adding soaked fruits to soup or hodgepodge, it will be possible to transform the characteristics of the dish for the better, fill it with a new taste.
- Good pastry with mushrooms. Mushrooms can be boiled or fried with the addition of an appropriate accompaniment.
- You can traditionally prepare milk mushrooms for the winter by pickling, pickling the product or making caviar from it.
How to fry mushrooms?
The following recommendations will help you figure out how to cook milk mushrooms by frying them in a pan. You can’t do without the correct processing of the base product: the mushrooms are soaked until the bitterness disappears. If desired, after frying, you can add sour cream to the pan and stew the dish with spices for 5 minutes.
Ingredients:
- milk mushrooms - 700 g;
- onions - 2 pcs.;
- salt, pepper, oil, spices.
Cooking
- Milk mushrooms are cleaned, soaked, cut, boiled for 5 minutes, allowed to drain.
- Lay the mushroom mass in heated oil, season and fry until the moisture evaporates.
- Add onions, cook fried milk mushrooms for another 10 minutes.
Fried mushrooms with potatoes
Milk mushrooms, the recipe of which will be presented below, are a win-win culinary composition for decorating a nutritious homemade meal. Fried mushrooms in this case are complemented by ruddy potatoes. Finely chopped dill and parsley, added at the end of joint languor, will add freshness to the taste.
Ingredients:
- milk mushrooms - 400 g;
- potatoes - 750 g;
- onions - 2 pcs.;
- dill and parsley - 0.5 bunch each;
- salt, pepper, oil, spices.
Cooking
- Peel, soak, cut and boil milk mushrooms for 5-10 minutes.
- Mushrooms are placed in a frying pan heated with oil, fried until moisture evaporates and a slight blush.
- In another container, fry the potatoes almost until cooked.
- Combine potatoes with mushrooms, season, add onions and fry together for 10 minutes.
- Throw greens, mix and turn off the stove.
Soup with milk mushrooms - recipe
Boiled on the second broth in order to negate the possibility of bitterness of the dish. A milder taste will turn out if you add cream to the hot at the end of cooking. As a filling, it is allowed to use vermicelli, cereals and chopped fresh vegetables: zucchini, bell peppers, tomatoes.
Ingredients:
- milk mushrooms - 0.5 kg;
- potatoes - 4 pcs.;
- onions and carrots - 1 pc.;
- cream - 200 ml;
- garlic - 2 cloves;
- water or broth - 2 l;
- vermicelli - 1 handful;
- salt, pepper, laurel, butter, herbs.
Cooking
- Milk mushrooms are soaked in salted water, after which they are boiled for 15 minutes, the water is drained.
- Pour the sliced mushrooms with a portion of fresh water, add potato cubes, onions and carrots sauteed in oil.
- Cook hot until ingredients are soft.
- Throw in vermicelli, chopped herbs and garlic, pour in the cream, season the dish to taste and heat for another 5 minutes.
Caviar from milk mushrooms
From mushrooms - a great way to process substandard or overgrown mushrooms. If the fruits are ripe, then they should be soaked for a longer time and preferably in warm water. The taste of snacks can be refreshed by adding finely chopped or grated tomatoes, tomato paste to the composition when stewing.
Ingredients:
- milk mushrooms - 1 kg;
- onions and carrots - 3 pcs.;
- garlic - 2 cloves;
- oil - 130 ml;
- salt pepper.
Cooking
- Soaked milk mushrooms are boiled for 40 minutes, twisted in a meat grinder.
- Add sautéed onion with carrots, salt, pepper.
- Stew the mass under the lid for 30 minutes, stir in the garlic.
- After 5 minutes of languor, caviar is laid out in jars and, after cooling, is sent to the cold.
Pie with mushrooms and potatoes
Ruddy and fragrant will be a spectacular addition to any feast. You can cook it laconically with mushrooms, fry the product with onions, or choose a harmonious accompaniment for such a filling. The mushroom mass is perfectly combined with potatoes, but it can be replaced with other vegetables of your choice.
Ingredients:
- milk - 250 ml;
- flour - 500-600 g;
- egg - 1 pc.;
- sugar - 50 g;
- butter - 150 g;
- fresh yeast - 25 g;
- salted mushrooms of medium size - 4-5 pcs.;
- potatoes - 2-3 pcs.;
- onions - 1.5 pcs.;
- dried or fresh herbs - to taste;
- salt pepper.
Cooking
- Melted butter (100 g) is mixed with milk, yeast, sugar, salt.
- Beaten egg, flour are mixed in, soft dough is kneaded.
- 2/3 of the flour lump is distributed in the form.
- Boiled and sliced potatoes are laid out on top.
- Fry the onion with chopped milk mushrooms, season the mass to taste, distribute over the potatoes.
- Sprinkle the filling with herbs, grease with soft butter, decorate the top of the cake with patterns from the remaining dough.
- The product is baked for 20-30 minutes at 180 degrees.
Salted mushrooms - recipe
Further on, so that you can serve the workpiece as an independent snack, supplemented with onions or garlic, or used to prepare multi-component dishes. In the latter case, the mushrooms are washed, washing off excess salt, and, if necessary, soaked until the desired taste is obtained.
At all times, this mushroom was considered ideal for pickling. They used to be salted not in jars or saucepans, but in whole barrels. Milk mushrooms got their name from their own weightiness and massiveness. Some are cramped and in a bucket. In Russia, they grow in several types: yellow, real, pepper, oak, aspen and black. They grow in nests or flocks. In the event of frequent light rains, the harvest will be plentiful. And now we will tell you about how to cook milk mushrooms and what dishes you can make from them.
general information
In the old days, these mushrooms often replaced meat on the peasant table. They are considered quite heavy food, and they have a rather big calorie content. Assimilated by the body longer than meat, they can by no means be called a dietary product. But, probably, it was precisely for this reason that dried and salted milk mushrooms were almost the most important component of the peasant diet. At that time, and even now, housewives prefer salted mushrooms.
Although, if you ask yourself what can be cooked from milk mushrooms, then you can name a lot of a wide variety of dishes, for example, such as salted, fried, stewed, in soup, in various casseroles and salads. Now we will tell you general recommendations for the old recipe for salting milk mushrooms, and then we will move on to modern ones. So how to cook milk mushrooms? Mushrooms washed for salting are scalded with salt water, let it drain, and let it cool. Then they need to be placed in a container. The ideal option here is an oak barrel. But in the absence of such an opportunity, enameled or earthenware is also suitable. We salt to taste, but the standard ratio is as follows: for one kilogram of mushrooms - 30 grams of salt. Add allspice, bay leaf, currant leaf, cloves and dill. Cover the top with a lid and put oppression.
Cooking black salted milk mushrooms
To do this, you need the following ingredients: mushrooms - a bucket, salt - 100 grams, granulated sugar - also 100 grams, cherry and currant leaves - one handful, bay leaf - 15 leaves, garlic - at least half a kilogram, dry dill - ten stems, black peppercorns - one sachet. We clean, wash the mushrooms and soak in cold water for a day. This is done so that bitterness disappears. Wash again and put on the stove for 20 minutes.
After cooling, mix with garlic, pre-chopped, dry dill, chopped finely, and all other ingredients. Then, with this resulting mixture, we push the glass jars very tightly, the brine should go up, and close the nylon lid. We remove the jars in a cool place. Keep in mind that it is undesirable to put them in a very cold place. Our mushrooms will be ready for use in 5-7 days. Before serving, cut them and season with unrefined sunflower oil. It was the perfect cold starter.
We fry blue milk mushrooms
A few words about white mushrooms. According to the hostesses, these mushrooms are almost the best if they are marinated. But they are not suitable for frying at all. Therefore, we will tell you how to cook fried milk mushrooms. So, we clean them of debris, cut off the legs, if we meet large specimens, then we scrape off the plates. In a saucepan, put them on the stove and boil for 30 minutes, periodically removing the foam. Then we filter, pour the broth out, sort it out, choosing larger mushrooms. Selected, if desired, but not necessary, can be boiled again for 20 minutes.
You don't need to do this if you like spicy food. We recline again in a colander and leave to cool. Then we cut the milk mushrooms into strips, as a result of which they will become similar to squids, and send them to the frying pan to fry. Literally five minutes later, add the grated onion, after another five minutes, pour in the sour cream and add the dill, salt to taste and, at the end of the frying, crush the garlic, just one clove is enough. Remove the pan from the stove, cover with a lid. Five minutes, and the finished dish can be eaten. You can serve it on the table as an addition to meat dishes, potatoes, or on its own. It is recommended to pour melted lard with fried finely chopped pieces of bacon before serving.
We cook soup with mushrooms
One of the answers to the question of how to cook milk mushrooms is the following: cook soup from them. Ingredients: half a kilogram of mushrooms, 4-5 potatoes, one onion, two tablespoons of vegetable oil, to taste - pepper, fresh herbs and salt, one hundred grams of sour cream and 2-3 cloves of garlic.
We clean, wash the milk mushrooms and boil for 5-7 minutes in salted water. Separately, boil water, put diced potatoes into it and cook for 6-10 minutes. Then add our mushrooms, bring to a boil again and cook under a lid over low heat for 12-15 minutes. We clean the onion, chop and sauté together with garlic in vegetable oil. Then we send it to the pan, season with pepper, salt and cook for 10 minutes over low heat, under the lid. Pour the finished soup into bowls and serve with herbs and sour cream. Bon Appetit!
Conclusion
Finally, a few tips. First, a few words about such a fungus as a black mushroom. How to cook this conditionally edible mushroom, which has a third category? It is best to pickle it, and before that it is very good to rinse and soak. The pulp will become crispy, dense, bitterness will disappear. The salted mushroom will become a dark cherry color. After boiling and soaking, it can be fried and boiled.
Sometimes, after completing a recipe, mushrooms remain. These can be fermented in a warm way. We put the chopped old dill on the bottom of a glass jar, put the milk mushrooms, pour salted water and - in a warm place in the kitchen. Put brown bread under the lid to speed up the process - literally one piece. After five days, the most excellent snack will be ready.
Among mushroom pickers, a strong mushroom enjoys special honor - this is an enviable find, a real gift from the forest, which can squeeze out mushrooms in a basket, and. An incredibly thick mushroom aroma comes from dishes with its use, as if the dense white pulp has absorbed all the fragrantness of the forest.
Many different types of milk mushrooms hide under the needles, fallen leaves, slightly raising the loose, moist earth. They are satisfying and tasty, thanks to their dense structure they “reach” the kitchen without loss, and besides, they are very generous - on a good day you can pick up not a few pieces, but several buckets of excellent mushrooms.
The main types of mushrooms
The most famous species with excellent taste. The cap is fleshy, at first prostrate, and then depressed in the center, with curved fringed edges, reaches a diameter of 20 cm. The skin is milky or with a yellow tint, sometimes with reddish spots, mucous in rainy or foggy weather.
The leg is even, up to 6 cm high, frequent creamy-white plates descend on it. The pulp is tight, white, with caustic juice, turning yellow at the break. This is the best type for pickles, in which the fruit bodies take on a slight blue tint.
The hat is first flat-round, raised in the center, later concave, up to 30 cm in diameter, white, with reddish or purple stains, slightly pubescent. The plates are frequent, white with a pink reflection, descending on a dense stem up to 8 cm high, which becomes narrower at the base. The pink shade of the plates is the main difference between this species and other milkers.
The pulp is milky-white, with a fruity aroma, when broken, it releases a caustic white liquid that does not darken in the air.
A beautiful mushroom, with an appetizing golden hat 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 stains or spots.
Often located plates are cream, descend on the leg. The pulp is juicy, burning juice appears at the break, which then darkens. During collection and transportation, blackouts may appear at the touch points.
The hat is prostrate, then funnel-shaped with edges turned down, up to 12 cm in diameter. The skin is brown-orange, with a red tint, covered with brown spots. Yellowish plates descend on a leg of the same color.
The flesh is fleshy, creamy white, turning pink when broken and exudes a watery white liquid with a pungent taste and a slight mushroom odor. The mushroom is used for salting and is considered conditionally edible.
In another way, oak mushrooms are called oak camelina. If you are interested in learning more about mushrooms, read the article "".
This dark mushroom in pickles is very tasty, acquiring a wine, reddish hue. The hat 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 leg up to 8 cm high, tight and full, becomes hollow towards the base, the surface is covered with dents. In the upper part, thinned plates of yellowish-olive color descend on it. The white flesh is fleshy, grayish when broken, secreting a milky liquid, which acquires a lilac hue in the air. The hat is often dirty, the surface is covered with soil particles and rubbish, and must be scraped off before cooking.
White podgrudok (dry mushroom) (Russula delica)
White podgruzdok - a tasty and fragrant type of russula, a whitish-cream hat with brown stains, up to 20 cm in diameter, rounded-convex, and then concave. The plates are frequent, creamy white, falling on a smooth or slightly curved strong leg. The pulp is tight, creamy, with a delicate 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 load got 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 breast- a common species, found quite often in light deciduous or mixed forests, near lindens and birches. Settles in small clearings, and sometimes quite extensive colonies. The best soils for its development are those with white clay coming close to the soil surface. Mushrooms are harvested from July until frost. Connoisseurs especially appreciate autumn harvests - fruiting bodies are not so well stored, but they also do not have caustic bitterness.
Under thin aspens, according to its eloquent name, there is aspen mushroom, forming neat clearings, not far from one another, fused in the form of chain links. He likes to settle at the root system of poplars of various species, often growing in poplar plantations and forest belts. The collection time falls only for two months - August and September.
Bright yellow mushroom I have chosen spruce forests - under the thick paws of dark spruces, small close groups of these mushrooms grow, less often it forms whole clearings. Harvested in late summer and early autumn.
oak mushroom grows in numerous families in oak forests, prefers soft calcareous soils, settles in abundance on the slopes of warm, sun-warmed hills. They find tight greenish fruiting bodies of this species from the end of summer until the very frost.
Lives individually or in large groups in birch groves black breast. It is collected by carefully cutting off a short stem during the period of mass offering - from mid-July to the end of summer.
White loader grows singly or in clearings in oak groves, birch and mixed forests. The beginning of the collection falls in the middle of summer and lasts until September.
False milk mushrooms and twins
Conditionally edible milk mushrooms and some species similar to them 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, rarely among conifers, they love dampness and dense shade. The hat is up to 20 cm in diameter, convex or flat, then concave, creamy, with a lighter shade along the edges, brown spots quickly appear at the site of damage.
The pulp is dense, but fragile, a viscous white liquid is released at the break, caustic in taste, with a taste of bitter pepper. Eating is permissible in a salted form and only after prolonged soaking with frequent changes of water. Dry powder from fruiting bodies is used as a spicy spicy seasoning.
Camphor milkweed often grows near conifers on damp mossy soil and on decaying wood. Hat 5-6 cm in diameter, convex, then concave, with a wavy edge, glossy, reddish-brown. The plates are pinkish, then brown, descend on an even thin stalk up to 5 cm high, at the bottom of a tuberous shape.
The pulp is brittle, friable, brick-brown, with a very strong, rather unpleasant smell of camphor or dry sweet clover. At the break, a whitish juice is released, which does not change color in the air. The characteristic smell will not allow you to confuse the mushroom with others, as well as use it for food.
In oak forests and birch forests from mid-summer to October, you can meet the violin - a conditionally edible mushroom with a pungent taste, growing in large glades. The white hat is fleshy, covered with villi, concave, later taking the form of a funnel, with bent edges, up to 25 cm in diameter. The plates are creamy white, rare, descending on a rounded stem up to 8 cm high.
The pulp is white, fragile, when broken, it releases caustic milky-white juice. The leg is almost completely buried in the ground, so only violin caps are collected. Before cooking, they are soaked for a long time, and then used for pickles.
In the dampness of coniferous or mixed forests, as well as in birch forests, singly or in clearings, the golden milkweed grows, attributable to conditionally edible mushrooms. The fleshy hat is light yellow, darkens and becomes purple in places where it touches, the velvety edges are bent down. The shape is prostrate, then concave, the surface is sticky. The plates are yellowish, frequent, descending on a pale yellow high leg.
The flesh is creamy white, exudes a pungent milky liquid, with a pleasant odor. Suitable for pickles and preparation of marinades after soaking or boiling.
Beneficial features
Highly nutritious fleshy mushrooms are rich in easily digestible proteins, carbohydrates, minerals and vitamins. Content protein in fruit bodies is high - up to 33 g per 100 g of dry matter; in boiled form, they can be successfully used in dietary nutrition as a substitute for meat or fish.
Significantly represented B vitamins, carotene and ascorbic acid positively affecting the functioning of the nervous system, the stability of the immune system, the work of the hematopoietic organs.
Unique in its kind, mushrooms contain an active form vitamin D, in this form it is found only in products of animal origin. This important element is 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, quickly absorbed and replenish the content of these substances in the body.
In the composition of the pepper mushroom, active antibacterial substances, which inhibit tubercle bacillus, its positive effect in the treatment of kidney diseases, in particular, urolithiasis, is also known. These healing properties are widely used in folk medicine.
During the preparation of fermented pickles, during fermentation with the participation of lactic acid, special substances are produced that affect anti-inflammatory and lower cholesterol levels.
Contraindications
Mushroom dishes are too heavy food for people with impaired function of the pancreas, liver and gallbladder.
Constant immoderate consumption of these products, saturated with a large number of active substances, can lead to sensitization of the body, increase its sensitivity, and the manifestation of allergic reactions.
The use of improperly prepared fruiting bodies, especially conditionally edible species, will cause disturbances in the activity of the gastrointestinal tract and excretory system.
People suffering from hypertension and kidney disease should carefully include spicy, salty and sour mushroom dishes in their diet, in small portions and only occasionally.
Children under the age of seven and pregnant women should not eat wild mushroom dishes.
The best recipes for cooking and preparations
All milk mushrooms are suitable for food after soaking for two to three days, while the water is repeatedly changed, pouring fresh water. This is the only way to get rid of the bitter taste of pulp and caustic juice. Salted fruit bodies are not only an exceptionally tasty snack, they are an excellent preparation for first courses and stews.
Pickle from black mushrooms
For 5 kg of prepared mushrooms, take 200 g of salt, blackcurrant leaves, garlic, dill, black peppercorns and other spices and spices to taste.
Pickles can be prepared in a cold way and then the preparation will turn out to be tastier, and hot, in a faster way.
cold salting
Peeled fruiting bodies are immersed in cold water for three days, which is replaced several times a day. After that, they are placed head down in a bowl, sprinkling the rows with salt and spices, covered with a cloth and laid a load. The shelf life of pickles is 30–45 days.
hot salting
Mushrooms are boiled until cooked and placed in a suitable container, sprinkled with salt, spices and crushed with a load, as in the previous case. With this method, the pickle is prepared for two weeks.
canned pickle
For one liter jar of preservation, take 4 tablespoons of 5% vinegar, salt, black pepper, a few bay leaves. Prepare a hot brine at the rate of 20 g of salt per 1 liter of water.
Mushrooms salted for 30-45 days are laid out in a colander, viewed, 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 prepared hot brine are poured. The preservation is put on sterilization, keeping the liquid in the jars at a boil for at least one hour, then corked.
Pickled milk mushrooms
For 5 kg of prepared mushrooms, take 200 g of salt, 300 g of sugar, 400 g of sour milk.
Fruit bodies are cut into pieces, dipped in hot water, salted to taste, boiled for two minutes and strained into a colander. They put it in layers in a vessel, salt it, put sugar, press it down, releasing excess air, and pour in sour milk, covering the fermentation with a cloth, put a load 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, poured 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 corked.
The mushroom, beloved in folk culinary, due to its inimitable aroma, excellent taste properties, and undoubted nutritional value, deserves the closest attention of mushroom pickers. Obvious advantages - excellent yield, absence of poisonous doubles and high transportability make this species one of the best trophies for lovers of "silent hunting".
You will learn more about mushrooms and their distinctive features from the video.
