How do milk mushrooms differ from milk mushrooms, squeaky mushrooms and other mushrooms (with photo). Why are white and black milk mushrooms bitter? What needs to be done to prevent milk mushrooms from becoming bitter

Could there be anything tastier than salted milk mushrooms, which in winter will become an excellent snack with vodka or a delicious addition to any hot dish. And if the mushrooms are chosen to be small and identical in size, then such mushrooms will not be a shame to serve even on a festive table. That is why every zealous housewife is simply obliged to pickle milk mushrooms for the winter.

How to collect milk mushrooms and distinguish them from other mushrooms

If you break a milk mushroom, a milky liquid will definitely come out of it.
Raw milk mushrooms are very bitter.
Milk mushrooms hide under the foliage.
Milk mushrooms, as a rule, grow in “families”; if you find one mushroom, look for more mushrooms nearby.
The caps of milk mushrooms are plate-like at the bottom.
The caps of young milk mushrooms bend inward, and the caps of old milk mushrooms form a “funnel” inside, the edges rise up towards the sun.
If the white milk mushrooms change color to gray-green, then these are real milk mushrooms. The color of the mushroom especially changes in the place where the milk was secreted.
After collecting milk mushrooms, your hands will be very bitter, like after hot pepper, so remember: when collecting milk mushrooms in the forest, you should not scratch your eyes, face and other unprotected parts of the body with your hands without thoroughly washing your hands. Take water with you so that you can at least rinse your hands in the forest after picking mushrooms. At home, be sure to wash your hands with vegetable oil and then with soap. Do this every time you change the water in the mushrooms and come into contact with the milk mushrooms.

Secrets of salting milk mushrooms

You cannot salt or pickle very old mushrooms that have “rust” stains.
You cannot salt wormy mushrooms or mushrooms with insects.
Do not salt the 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. Therefore, it is better to soak the mushrooms from 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, wooden barrel or glass container.
After you remove a portion of mushrooms from 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.
How to salt and pickle milk mushrooms

Mushroom pickers recommend salting mushrooms with currant, cherry and horseradish leaves; others insist that salt and dry dill are enough for milk mushrooms. Which way you will salt is up to you. If there are no leaves, then follow all the cooking recommendations, removing the ingredients you don’t need, except salt.

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:

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.

Pickled milk mushrooms

Salted milk mushrooms are considered the 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.

There is a fairly widespread belief that white and black milk mushrooms are suitable for food only when salted or pickled. It's all about that specific and clearly noticeable bitterness that is characteristic of this type of mushroom. But experienced mushroom pickers and skilled housewives know perfectly well how to fry milk mushrooms in such a way that it turns out very tasty dish, which can be used both as a main dish and as a side dish.

Why are milk mushrooms bitter?

Many people, answering the question whether it is possible to fry milk mushrooms, give an unequivocal negative answer, rightly pointing out the excessive bitterness of these mushrooms.

Curious. In most European countries, for a very long time these mushrooms were considered, if not poisonous, then inedible. Later they began to be eaten salted or pickled. But the recipe fried milk mushrooms in the majority European countries still remains virtually unknown.

The reason for the bitter taste lies in the biochemical composition of these mushrooms. Their pulp contains a significant number of so-called milk vessels. At the slightest damage to the structure of the mushroom, these vessels secrete a special juice, which imparts the characteristic astringency and bitterness during heat treatment.

How to get rid of bitterness

In addition, one cannot fail to take into account the financial benefits of using various types of milk mushrooms in the diet. Even store-bought mushrooms are quite comparable in cost to most types of meat and fish products. And when self-collection their cost practically approaches zero. In addition, in addition to purely gastronomic pleasure, we must not forget about the pleasure that “silent hunting” brings to a real mushroom picker.

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 for several 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.

Lamellar mushrooms are usually salted. 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 it with lemon juice or apple cider vinegar in addition to onions and sunflower oil. 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 preservation (at high temperatures, high humidity, exposure to sunlight, etc.)

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 full readiness. 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 has not left 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
______________________________________________________
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 cannot 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. - Therefore, it is better to soak the mushrooms from 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 the 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.

Surprisingly, white milk mushrooms in Rus' used to be valued higher than other mushrooms. Moreover, only they were collected, completely ignoring other representatives of the mushroom kingdom. In Europe, on the contrary, they were and are still recognized by mushroom pickers as false, absolutely inedible, so they were almost never taken.

What does a truly royal mushroom look like?

A real milk mushroom has a milky white or yellowish cap. In young fruiting bodies it is flat, and as it grows it takes on the shape of a funnel. Its edges are tightly rolled inward and decorated with a small fringe. The thick leg is hollow inside. The pulp is white, with a fruity aroma. The milky sap is very caustic and turns yellowish when exposed to air.

This milk mushroom prefers proximity to a birch tree. Grows in deciduous and mixed forests. Milk mushrooms are collected from July to September.

In Europe it is considered false, inedible due to its bitterness, while in Russia it is exceptionally good for pickling. In the old days it was called the “king of mushrooms.” From time immemorial, during Lent it was considered a real table decoration.

Milk mushrooms are very difficult to find. They hide under the leaves, but they always grow in large groups. Therefore, mushroom pickers who are lucky enough to find them never leave with an empty basket. On the contrary, they begin to look for containers where else they can put the milk mushrooms. And they try to remember the places where this amazing and not false mushroom grows.

Main types and names: their differences from real milk mushrooms and some false mushrooms

You can distinguish a real milk mushroom from other varieties, which many mushroom pickers consider false, not only by photo, but also by remembering short description each mushroom.

- Conditionally edible mushroom. The fleshy white cap is tucked in in young individuals, while in adults, on the contrary, its edges are spread out and wavy. Covered with white fluff, reminiscent of felt. The records are rare. When exposed to air, the milky juice acquires a reddish tint, and the pulp itself becomes greenish-yellow. It grows in both deciduous and coniferous forests. Experienced mushroom pickers distinguish this species from other milk mushrooms and even some false representatives by the characteristic creaking sound that appears when you run a wet knife or finger over the mushroom cap.
- Pepper milk. Conditionally edible mushroom. The cap is white or slightly cream in color, darker in the center. The skin is smooth or slightly velvety. In young fruiting bodies, the edges of the cap are bent; as they grow, they straighten out. The plates are frequent and become yellow-brown when damaged. The leg is dense, tapering towards the base. The milky sap does not change color, only occasionally it may turn a little yellow or acquire a greenish tint. Found in deciduous and mixed forests, rarely in coniferous forests. Due to its very bitter taste, many consider it inedible and even call it false. However, after processing, the mushroom can be salted and dried. Dry pepper milk mushrooms are an ideal seasoning for dishes that can easily replace black pepper.
- Aspen milk mushroom (lat. lactarius controversus). Conditionally edible mushroom. Very similar to other types of milk mushrooms. It has a white, fleshy cap covered with fluff. In young mushrooms it is tucked in, in adults its edges are straightened. The leg is low and dense, narrowed at the base. It may have a pinkish tint and is mealy at the top. The abundant milky juice does not change color. The main distinguishing features are the pink tint of the plates and the proximity to aspen, poplar, alder or willow. But don’t be scared and think that this is a false milk mushroom.

- . Conditionally edible mushroom. Milky hat. Its diameter is only 8 cm, while in other types of milk mushrooms it can reach 20 cm. It abundantly secretes milky juice that does not change color. Pulp with a slight odor. The mushroom prefers deciduous forests. The main difference from false and other types of milk mushrooms is that the cap is covered with thick fluff.
- Parchment breast. Conditionally edible mushroom. A white cap with smooth or wrinkled skin that becomes yellowish with age. The plates are frequent, yellow-colored white. It is distinguished by a long leg compared to other milk mushrooms, which can reach 10 cm in height. This mushroom is found in both deciduous and mixed forests. The collection season is shorter - late summer - early autumn.
- Conditionally edible mushroom. The cap is white, dry, sometimes a little velvety. The color of the plates is white or cream. The leg is quite high - up to 9 cm, tapering towards the base. The milky juice slowly takes on a greenish tint. With age, the mushroom becomes covered with yellowish or fawn spots. Grows only in deciduous forests.
- Not a false mushroom, but a conditionally edible mushroom. The hat is very large (up to 25 cm), golden-colored yellow color with felt surface. Turns brown when pressed. The edges are covered with reddish scales. Concentric zones are clearly visible on the surface. At the cut site, the flesh of the mushroom turns slightly yellow, and the milky juice that comes out takes on a grayish-yellow hue. The leg is thick and small, completely covered with yellow pits, which is distinctive feature. The mushroom prefers to grow next to spruce and birch. This species is found in both deciduous and coniferous forests. In the West it is considered false, that is, poisonous due to its strong bitterness.

In addition to these species, white milk mushroom is often confused with white milk mushroom.

This is an edible russula mushroom, but not a false one. He is part of the Russula family. The main difference is the very dry cap and its rather large size. Young mushrooms are white, adult fruiting bodies eventually become covered with spots ranging from yellowish to rusty. Loading differs from white milk mushroom with your leg. It is wide at the base and narrows at the top. Covered with oval brown spots. In addition, the mushroom does not secrete milky juice, and its plates are bluish-greenish in color.

Are there false milk mushrooms?

The answer is quite simple. False milk mushrooms do not exist. Poisonous species not among this genus. In mushroom directories published in the West and Europe, milk mushrooms are listed as inedible mushrooms. But experienced mushroom pickers say that you just need to know how to prepare them correctly. Of course, they cannot be considered absolutely safe, since among them there are species that have a very hot taste. Such mushrooms, if not properly cooked, can cause vomiting and diarrhea. That is why all milk mushrooms must be soaked for at least a day before cooking, often changing the water, and only then salted. All other dishes are recommended to be prepared exclusively from salted mushrooms. It should be borne in mind that old specimens are very difficult to process and persistently retain bitterness. Because of this, you won’t be able to cook them tasty, which means you shouldn’t take them at all.

But there are still types of milk mushrooms that need to be treated with special attention when collecting and preparing. These are camphor milk mushrooms, pepper milk mushrooms and violin milk mushrooms. Unlike other milk mushrooms, their taste is too hot and their flesh is tougher. But they should not be considered false. They just need the most careful preparation for processing and cooking.

How to cook milk mushrooms correctly?

Preparation for pickling for milk mushrooms lasts a little longer than for other mushrooms. Without delaying the process, they need to be sorted and cleaned immediately. After that, rinse it well several times in cold water, trying to remove all the sand as much as possible (otherwise it will subsequently grate unpleasantly on your teeth). Now you can start soaking. This stage lasts from one to three days. The water should be changed at least three times a day. And only then can you pickle the mushrooms. Some people recommend boiling them for ten minutes before doing this, but experienced mushroom pickers note that in such cases the real taste and aroma of the mushroom will be lost.

Cooking white milk mushrooms and other types of these mushrooms is simple. You need to take 40 g of salt for every kilogram. Place them in containers (preferably wooden tubs) with their caps up, sprinkling them in layers with salt. If desired, you can add cherry, currant, oak leaves, garlic cloves and pepper. However, it is worth remembering that the sharp aroma of herbs and spices interrupts the true smell of mushrooms. After the container is filled, it is removed to a cool place and placed under pressure.

Salting milk mushrooms should last at least 30-40 days (or even two months) - this is the time required for complete fermentation. And only then can they be eaten. Although some mushroom pickers believe that only one or two weeks is enough. But it’s still not worth risking your health.

Mushroom poisoning: what to do?

First symptoms of poisoning false mushrooms always similar to each other. After a few hours, a person begins to feel weakness and pain in the abdomen, he begins to feel sick, after which vomiting appears and loose stool. So the body tries to get rid of toxins in every way available to it. If help is not given at this stage, the condition may worsen to the point of dehydration.

First aid for poisoning with false mushrooms is gastric lavage. It is necessary to force the person to drink water or a weak solution of manganese, and then induce vomiting by pressing on the root of the tongue. The procedure should be repeated several times.

As soon as the nausea and vomiting pass, you can begin rehydration - restoring lost fluid. Sweet warm tea or pharmaceutical preparations, for example, Regidron, will help here. Drinking during this period should be plentiful. In addition, a person needs warmth and peace.

In case of poisoning with false mushrooms, one should not refuse qualified medical care. Even if everything was done correctly, consulting a specialist never hurts. You need to treat your health responsibly, and not rely on the usual and familiar “maybe”...

Depending on the region, there are different varieties of laticifers (a genus of mushrooms). They are so called for the milky juice that comes out if the milk mushroom is cut or broken. There are versions about the name that it comes from the fact that mushrooms grow in a heap (chest) or on a heap. Most species can be found under the foliage in clustered families. How to pickle milk mushrooms using ancient and modern recipes so that they are white, crispy and aromatic.

Types of mushrooms for preservation

Let's dwell a little on the main types of milk mushrooms. Based on their characteristics, slightly different approaches and methods of canning are used, but, in general, they are similar.

Fact. These mushrooms are considered conditionally edible because they can be eaten not immediately after cleaning, but after preliminary technological processing. The vast majority of them initially have a bitter taste.

White or real

From the name it is clear that by color it is a white mushroom (with creamy-yellowish inclusions) with a slimy cap. In Siberia and the Urals they are also called “raw”, because of the always wet funnel-shaped cap on a thick, hollow stem inside. There are velvety fibers along the edges of the cap. The bitter milky juice may acquire a yellowish tint. They grow mainly in deciduous forests and birch forests. It is considered one of the most delicious (category 1).

Aspen mushroom

Similar to a white milk mushroom, but its leg is thinner. It may have pinkish spots closer to the edge, no fringe. The pulp is slightly less fleshy, but denser and drier. Therefore, when salted, they are crispier; it is not recommended to marinate them. It is clear that you need to look for them under aspen trees.

Yellow milk mushroom (pitted, yellow mushroom)

It resembles white, only its color is different shades of yellow, the presence of small spots on the cap is acceptable. Main places of growth coniferous forests. When it is salted, it develops a grayish tint. Initially, the white milk that appears may acquire a yellowish-gray tint. Rare, tasty mushroom.

Oak saffron milk cap (oak mushroom)

Grows in deciduous forests under oaks, hornbeams, etc. Quite often found in central Russia. The cap is reddish in color and may have visible rings. In terms of taste, it belongs to the second category of mushrooms. The juice is very bitter. Therefore, it requires quite a long soaking. The milk is white and does not change shade.

Skripun (violin)

This is a mushroom in color with a real milk mushroom, only without the fringe. The milky juice does not turn yellow. As the name suggests, it is less soft and creaks if you lightly rub it with your fingers. Suitable only for pickling after soaking; the result is a crispy, tasty mushroom.

Black milk mushroom, russula

It differs from all other species in shades of colors, from greenish to brown, blackish. What is characteristic of it is that it contains no milky juice, and therefore no bitterness. For this reason, it can be used in the preparation of soups and salads.

Preparing mushrooms for preservation

Before canning milk mushrooms, they need to be prepared.

Preparing milk mushrooms for the winter:

After picking, mushrooms must be thoroughly cleaned of dirt;
trim the legs that were in the ground or clean them well;
then rinse several times;
mushrooms that contain a bitter milky juice should be soaked in water.

Regarding soaking mushrooms in water to remove bitterness, each type has its own deadline. Much in this matter depends on the weather in the region and place of growth.

Basic rules to follow

Important. The water should not turn sour and stagnate, so it needs to be changed 2 or 3 times a day.
It is necessary to drain, lightly pressing the mushrooms, then fill with a new portion. The main criterion for the readiness of milk mushrooms for preservation can be considered the disappearance of the bitter taste. The easiest way to check is to taste a cut of the mushroom for bitterness by licking it with your tongue. If it doesn't taste bitter, you can preserve it.

Canning

There are two main methods for preserving mushrooms: they are salted and pickled. Milk mushrooms are of little use for drying, since they are lamellar mushrooms. They require additional soaking to remove the milky juice. Even if these are black milk mushrooms (russula), which do not contain bitter milk, they will break and crumble. Therefore, dry milk mushrooms are rarely prepared.

Fact. Fleshy, tasty milk mushrooms are well suited for pickling.

Methods tested by housewives (2 main):

Cold salting of milk mushrooms;
hot salting of milk mushrooms.

Important. Using these methods, you can then store the mushrooms in a cold place (cellars, refrigerator, cool balcony, veranda) in food containers. Or they are closed in jars for the winter, but they also need to be kept in a cool room.

Cold salting method

A simple recipe for pickling milk mushrooms at home, cold method. Milk mushrooms are not blanched or boiled. Mushrooms remain aromatic and tasty.

How to salt milk mushrooms, step-by-step recipe

Each housewife has her own recipe and secrets. You can add different spices and spices based on your taste preferences.

Sequencing:

Already soaked, without bitterness, milk mushrooms are washed well again under running water;
transfer, after draining, into a prepared food container. It’s better not to put it straight into jars; in a larger container the mushrooms will be salted evenly;
prepare the brine: two, 3 tablespoons of stone table salt per liter of water;
let the brine boil, then cool;
pour in the milk mushrooms, stirring, but carefully so that the mushrooms do not break;
The brine should cover the milk mushrooms;
oppression is placed on top.

We keep the container at a temperature of 20-24 degrees for up to 4 days. Make sure that the liquid covers the mushrooms, otherwise the top layer will darken. You can adjust the salt concentration by tasting. Add or, conversely, dilute a little boiled cold water if you think they are salty.

When the mushrooms are salted, you can put them in jars. Depending on where the preserves will be stored, they are either rolled up with metal lids or covered with plastic ones.

Advice. If you have a cellar, then plastic is enough, put a leaf of horseradish on top, the brine should cover the mushrooms.

Herbs and spices

The pickling method described above is a basic recipe. Depending on taste preferences, the following is added to pickled mushrooms:

Dill, parsley;
garlic, onion;
peppercorns, allspice, capsicum;
horseradish root, parsley;
for aroma and characteristic taste, laurel leaves, black currant, cherry.

Optionally, for lovers of interesting flavor combinations, coriander, Provençal herbs, thyme, cilantro, etc.

Advice. All these ingredients can be added when the pickles are served. Salted milk mushrooms in winter great snack, especially with potatoes. It's delicious, especially if you season it with butter and sour cream.

Hot salting method

This recipe allows you to cook mushrooms more quickly. If they are covered with metal lids in jars, they can be stored in a moderately cool place.

Quick salting method

Proportions per kilogram of milk mushrooms: water (a glass), salt (40 grams), onion (1 piece), several pieces of cherry leaves, a horseradish leaf, one dill umbrella, several peppercorns.

Peel and wash the mushrooms in cold water, 3 times;
then fill with water and leave overnight;
wash again;
add water and bring to a boil, removing the resulting foam;
drain through a colander and rinse again;
soak again in cold water for half an hour;
drain, wash again 3 times;
prepare the jars, wash them thoroughly, sterilize them;
fill the jars with spices, put mushrooms on top, chopped onion rings, horseradish leaves on top;
boil water separately with the addition of salt and peppercorns;
fill the jars;
To ensure safe storage, you can sterilize jars of mushrooms for half an hour, then roll them up.

The mushrooms come out with a pleasant aroma and are crispy.

Second salting method

Pre-soaked mushrooms are washed;
add a spoonful of salt per kilogram of milk mushrooms. Fill with water and boil (30-40 minutes);
the broth is poured into a container through a colander;
transfer the mushrooms into a saucepan, add spices and garlic to taste;
pour in the strained broth;
leave under pressure for a couple of days, gently stirring and tasting, you can add a little salt;
when the mushrooms are salted, they are placed in clean, sterilized jars;
Place a horseradish leaf on top and cover with a lid.

Note. People often ask how to pickle black milk mushrooms. All of the methods described above are suitable, only they do not need to be soaked for a long time; it is enough to soak them first before salting for about 3 hours.

Marinating milk mushrooms

As a result of marinating mushrooms, a ready-to-eat product is obtained. Milk mushrooms with bitterness must first be soaked in the manner described above.

Ingredients, proportions: mushrooms (2 kg), water (2 l), salt (2 tablespoons). Vinegar essence 20 ml needed. Add a couple of bay leaves, a few pieces of black pepper, allspice, and cloves.

Sequence of marinating milk mushrooms:

After soaking, the mushrooms are thoroughly washed;
First, boil the mushrooms in a liter of water, adding half a tablespoon of salt;
cook for 20 minutes, remove the foam, skim off, wash, let drain;
prepare the marinade: a liter of water, the rest of the salt, add spices at the end;
combine the marinade and milk mushrooms, cook for another quarter of an hour, and at the end add the essence;
remove the mushrooms using a slotted spoon and place them in sterilized jars;
I pour marinade over it and roll it up.

In order to increase the period of thermal pasteurization, the jars of mushrooms are turned over and then wrapped.

Note. A spicy recipe is that garlic (1.2 small cloves) and sugar (1.2 tablespoons to taste) are additionally added to the mushrooms. The sequence of actions is the same.

These are just a few of the most common recipes. If you ask housewives how to properly preserve milk mushrooms, you will get a different unique recipe. After all, subject to certain rules, culinary improvisations are always acceptable.

There is a fairly widespread belief that white and black milk mushrooms are suitable for food only when salted or pickled. It's all about that specific and clearly noticeable bitterness that is characteristic of this type of mushroom. But experienced mushroom pickers and skilled housewives know perfectly well how to fry milk mushrooms in such a way that the result is a very tasty dish that can be used both as a main dish and as a side dish.

Why are milk mushrooms bitter?

Many people, answering the question whether it is possible to fry milk mushrooms, give an unequivocal negative answer, rightly pointing out the excessive bitterness of these mushrooms.

Curious. In most European countries, for a very long time these mushrooms were considered, if not poisonous, then inedible. Later they began to be eaten salted or pickled. But the recipe for fried milk mushrooms is still practically unknown in most European countries.

How to get rid of bitterness

In addition, one cannot fail to take into account the financial benefits of using various types of milk mushrooms in the diet. Even store-bought mushrooms are quite comparable in cost to most types of meat and fish products. And when collected independently, their cost practically approaches zero. In addition, in addition to purely gastronomic pleasure, we must not forget about the pleasure that “silent hunting” brings to a real mushroom picker.

This is a quite satisfying 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 manage to collect several hundred kilograms during the season. 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.

Among the mushrooms harvested for the winter, milk mushrooms can easily be distinguished. These salted mushrooms will not leave anyone indifferent; it’s worth trying at least once. They owe this to their fleshy mushroom body and rich aroma.

Many modern housewives do not want to buy blanks. They strive to make tasty and crispy snacks from simple ingredients without adding anything extra. After all, it is not without reason that such homemade dishes are considered healthier.

These pickles can be stored for quite a long time (especially if you keep them in the refrigerator or cellar).

Varieties

Although milk mushrooms are classified as conditionally poisonous mushrooms, this does not reduce its popularity. Picking mushrooms is a pleasure. If you come across a couple at the edge of the forest, look nearby for the rest of the company under a layer of fallen leaves. They grow in huge families, which makes them easy to collect.

There are several types of milk mushrooms, and each of them is suitable for further pickling. The most common are white and black milk mushrooms. Yellow and aspen are rare specimens. But there are still features that unite them.

The mushrooms have quite decent shapes; the cap in its raw form can reach up to 20 cm in diameter. The leg is dense and thick.

The flesh of the white milk mushroom is light milky in color with yellowish plates on the back of the cap. When broken, a sharp juice is released, and the flesh itself changes color to yellowish.

Information: The black milk mushroom has an ambiguous color scheme. It can vary from olive to dark brown. It is this type of milk mushroom that is considered optimal for pickling.

Benefits and harms

In addition to their excellent taste qualities, milk mushrooms differ from other forest counterparts in a considerable list of useful properties.

For example, the B vitamin included in its composition has a beneficial effect on nervous system, which allows you to fight depression and nervousness. But the amount of protein in milk mushrooms puts these mushrooms almost on the same level as meat products without causing any damage to the body at all.

It is also useful to add milk mushrooms to the menu for people suffering from urolithiasis, as well as for diabetics. In addition, these mushrooms, related to Russula, are an antibiotic of natural origin, which makes it possible to prevent diseases without resorting to medications.

And even though the picture outlined seems almost ideal, we should not forget that there is always back side. In addition to the benefits, milk mushrooms can also cause harm to the body.

Important: Like all mushrooms, milk mushrooms are heavy food, which does not always have a good effect on digestion. Therefore, excessive consumption of this product may lead to unwanted allergic consequences.

Well, the last thing I would like to note when talking about the dangers of these mushrooms is their pre-processing. If you incorrectly prepare milk mushrooms for further cooking, it is possible that you will get poisoned.

Preparatory work

Although milk mushrooms are pleasant to collect, cleaning these mushrooms will require a fair amount of patience from you. The problem is that the top layer must be removed from the cap, which, unlike butter, is difficult to remove. You can use a small sharp knife, which you need to pry off the top layer along the edges, and carefully cut closer to the center.

The second cleaning option is using a brush. These manipulations should be carried out delicately so as not to spoil appearance, under running water.

Additionally, you should get rid of the thin edges of the cap and the plates below, especially in large specimens. Also, do not forget to check the mushroom for worms.

If you are wondering how long milk mushrooms should be soaked, then the answer is clear - the longer the better. Minimum time 15 hours. If you prepare mushrooms in a hurry, this is fraught with consequences.

The mushroom should be soaked exclusively in cold water, which must be changed as often as possible. You can, of course, speed up the process by using warm liquid, but then in this case you increase the likelihood of the product souring.

To ensure that the mushrooms are completely covered with liquid, cover them with a suitable plate or lid and place a pressing stone on top.

You can salt milk mushrooms at home in several ways, of which there is simply a huge variety on the Internet (both in the form of photo recipes and in the form of videos).

About the most best options we'll tell you below.

Step-by-step recipe for cold salting milk mushrooms

I would like to note that the whole difficulty of preparing salted milk mushrooms for future use lies in the pre-preparation of the mushrooms. The rest of the process will not require much effort from you.

Ingredients

Servings: – +

mushrooms 5 kg
horseradish leaves and root 5 pieces.
garlic 10 cloves
currant and cherry leaves 40 pcs.
umbrellas and dill stems 10 pieces.
rock salt 3 tbsp. l.

Per serving

Calories: 17 kcal

Proteins: 1.6 g

Fat: 0.6 g

Carbohydrates: 1.1 g

2 hours 0 min. Video recipe Print

After you have soaked the milk mushrooms for three days, you need to select a suitable container for their further storage. Currently, in the store you can find very convenient containers, which are equipped with a special tab for bending. But if you do not have the opportunity to use such a device, use a regular bucket.

Carefully transfer the mushrooms into the prepared container in thin layers, sprinkling with salt, placing chopped horseradish root and peeled garlic between them. For this amount of mushrooms you will need about 2 cups of salt.

Cover the milk mushrooms with a triple layer of gauze, cover with sheets of horseradish (this will prevent mold from forming) and apply pressure. In this state, the mushrooms should last about 30 days. After this time, you can leave the mushrooms in the same bucket, or put them in jars.

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Note: the difference between salting milk mushrooms for the winter using the cold method is that the mushrooms are salted directly in the secreted juice; in this case, additional liquid is not used.

Hot salting of milk mushrooms

This method of salting milk mushrooms for the winter in jars has a shorter cooking time. In this case, the mushrooms should be soaked only for half a day, after which they should be sorted and cleaned.

Ingredients

peeled milk mushrooms - 4 kg;
fresh garlic - 5-6 cloves;
black currant leaf - 5 pcs.;
horseradish leaf - 5 pcs.;
cherry leaf - 5 pcs.;
dill umbrellas - 4 pcs.;
laurel - 5 pcs.;
black pepper - 20 peas;
dried cloves - 8 buds;
salt - 3 tbsp.

Step-by-step preparation

Pour about 3 liters of water into the pan, add spices, except garlic.
Place the mushrooms into the boiling liquid and cook for half an hour.
While the milk mushrooms are cooking, prepare the jars. Choose small size, half-liter ones are optimal. They need to be washed with soda and sterilized. The lids also require heat treatment.
When the mushrooms in the pan have settled to the bottom and the brine has become transparent, remove the milk mushrooms using a slotted spoon. They need to be allowed to cool.
Place a couple of black peppercorns and chopped garlic in each jar, and then place the pickle tightly. For a richer taste, the amount of garlic can be increased by placing an additional layer in the middle of the jar.
Pour the brine from the pan into the filled containers, after straining it. Discard herbs and spices.
Close with lids and store. Your mushrooms are ready!

Important: Each method of preparing milk mushrooms for the winter has its own shelf life. Hot-salted milk mushrooms are recommended to be consumed before spring, but the cold method allows you to extend this period to two years.

Incidents with salted mushrooms

Here is the long-awaited moment when the pickle has reached the desired condition and can be put on the table. But there are times when the end result does not live up to expectations or makes you wonder whether it’s worth trying the snack at all because it has changed color. We will give you several similar situations.

Bitterness

There may be two reasons. Either you didn’t correctly calculate the time when you could start tasting and opened the jar earlier than expected, or you didn’t soak it enough. If milk mushrooms taste bitter after salting, rinse them thoroughly with water, add a little vinegar, season with vegetable oil and sprinkle with onions.

Color change

If the mushroom in the jar turns pink over time, do not be alarmed. Most likely you have salted black milk mushrooms, which tend to change color to a purple hue.

Also, do not worry if the mushrooms turn blue or green. This is a natural reaction of milk mushrooms in a salty environment. Therefore, you can safely serve a snack on the table without fear for your health.

Advice: if in the end you over-salted the milk mushrooms, you can correct this in the following way. It is necessary to boil the washed mushrooms for 5 minutes. If after this the salt has not gone away, you should repeat the procedure.

How to serve milk mushrooms

The very first thing that comes to mind is milk mushrooms, seasoned with butter, decorated with herbs and onions. But the most popular serving option is milk mushrooms in sour cream. Give preference to richer sour cream, in which you generously bathe the mushrooms.

You can also fry salted mushrooms with potatoes, adding the same sour cream. Although even without it you will get unsurpassed potatoes with the aroma of wild mushrooms. Just remember that you don’t need to add salt to the dish.

If you haven’t tried salting milk mushrooms for the winter, but you came across them in the forest, don’t pass them by. Once you try these pickles, you will cook them all the time. It’s not without reason that this mushroom has been glorified since ancient times!

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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 with 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.

Lamellar mushrooms are usually salted. 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 made from sauerkraut, or to solyanka with cabbage and potatoes.

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.

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!

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 has not left 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 were left in the sun, or perhaps the storage temperature and humidity were too high.
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 for the bitterness of salted milk mushrooms may be 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 and black currant leaves
______________________________________________________
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 cannot 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. - Therefore, it is better to soak the mushrooms from 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, wooden barrel or 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:

How do milk mushrooms differ from milk mushrooms, squeaky mushrooms and other mushrooms (with photo). Why are white and black milk mushrooms bitter? What needs to be done to prevent milk mushrooms from becoming bitter

Why are milk mushrooms bitter?

How to get rid of bitterness

Why are salted milk mushrooms bitter?

What does a truly royal mushroom look like?

Main types and names: their differences from real milk mushrooms and some false mushrooms

Are there false milk mushrooms?

How to cook milk mushrooms correctly?

Mushroom poisoning: what to do?

Why are milk mushrooms bitter?

How to get rid of bitterness

How to get rid of bitterness?

How to fry milk mushrooms?

Is it possible to fry white milk mushrooms?

How to fry milk mushrooms in sour cream?

Varieties

Benefits and harms

Preparatory work

Step-by-step recipe for cold salting milk mushrooms

Rate this article

Hot salting of milk mushrooms

Ingredients

Step-by-step preparation

Incidents with salted mushrooms

Bitterness

Color change

How to serve milk mushrooms

Rate this article

Why are salted milk mushrooms bitter?

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