Why are white and black milk mushrooms bitter? How to fry milk mushrooms without bitterness: recipes and preparation Why does the mushroom mushroom taste bitter when cooked?
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.
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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 tint. 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. The milk mushroom differs from the white milk mushroom by its 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.
Prepare white milk mushroom and other types of these mushrooms simply. 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. In winter, salted milk mushrooms are an excellent 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.
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.
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, milk mushrooms for 2-3 days, changing the water to remove bitterness. Volnushki and whitefish can be soaked for less than a day. You can boil the mushrooms before salting, but then the forest smell and taste of the mushrooms are lost. Soaking salted mushrooms to reduce bitterness is no longer useful. They are best used for preparing fillings for dumplings, pies, and pies. To do this, fry the mushrooms in oil with onions and mix with mashed potatoes. You can add mushrooms to cabbage soup sauerkraut, in hodgepodge with cabbage and potatoes.
Since you did not indicate which mushrooms are bitter, I dare to assume that these are salted milk mushrooms. Salted milk mushrooms can taste bitter for only one reason: if they are not soaked enough before salting.
Before salting, you must soak the milk mushrooms for several days, changing the water periodically so that the mushrooms do not ferment.
If the milk mushrooms are poorly soaked, then you won’t be able to completely remove the bitterness, but you can mask it a little.
Wash the milk mushrooms and add onion, sunflower oil and vinegar to them, this will slightly hide the bitterness.
Salted mushrooms can taste bitter for only one reason. Before salting, they were not soaked long enough, or the water was not changed frequently. If this happens, then unfortunately the ready-made salted mushrooms will be bitter. It's not very tasty and not everyone likes it. Before serving, you can season in addition to onions and sunflower oil, lemon juice, or apple cider vinegar. This will add a pleasant sourness and neutralize the bitter note. Before adding the onions to the mushrooms, marinate them for about twenty minutes, sprinkle with sugar and lemon juice.
To prevent salted mushrooms from becoming bitter, they must be thoroughly cleaned and pre-soaked in cold water for at least a day, and the water must be changed periodically. During cooking, the water after boiling should also be drained, and then cook the mushrooms until tender. Perhaps the salted mushrooms are bitter due to improper 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
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You can boil for at least 15 minutes and refill with new brine. Leave in it for at least a day.
Secrets of salting milk mushrooms
- You cannot salt or pickle very old mushrooms that have “rust” stains.
- You 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.
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:
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.
Mushrooms can become an independent dish or play the role of an additional ingredient in salads. Since the process of frying milk mushrooms can hardly be called simple, it is necessary to take into account several nuances in order to get tasty dish.
Since the process of frying milk mushrooms can hardly be called simple, you need to take into account several nuances in order to get a tasty dish
Every housewife should remember that milk mushrooms contain toxic components. Proper preparation harvest allows you to get rid of them. Conditionally edible mushrooms require careful processing.
Sorting and cleaning milk mushrooms
The collected fruits must be processed immediately, without covering them or sending them to a cold place, otherwise, without access to oxygen, pathogenic bacteria will begin to grow. The procedure for preparing a forest product:
- To facilitate the cleaning process, it is necessary to sort large specimens from small ones or distribute them by species if different representatives of the fungal kingdom were collected.
- Large debris must be removed. To get rid of small elements (pieces of moss, old leaves, pine needles) and insects, it is advisable to acquire a small brush with soft bristles, which can easily remove debris from the surface of the mushrooms.
- At the final stage, you should use a knife to cut or scrape off all damaged areas.
Then you need to move on to water procedures. Fruiting bodies should be thoroughly washed in several waters or under running water. Then leave it in water for three days so that all harmful substances and bitterness come out.
Collection and preparation of milk mushrooms (video)
How much and how to properly cook milk mushrooms for frying
- The amount of water should be such that the mushrooms are completely covered.
- After boiling, add salt (2 tablespoons) and leave on the fire for another quarter of an hour. Then strain.
- Rinse with cold water and dry.
The product is ready for further processing.
After soaking, the milk mushrooms should be boiled
How to deliciously fry white milk mushrooms
This type of mushroom can be found in deciduous forests, especially during the peak harvest. Although many mushroom pickers prefer pickling, the forest harvest can be fried by first soaking and boiling.
The nutritional properties of fried dishes are not inferior even to meat products. By adding potatoes or some salad, you can get a complete lunch.
First of all, you need to fry the onion until golden brown, then put the white milk mushrooms into the frying pan and add salt. After excess moisture has evaporated, remove from heat, cover and simmer for another 5 minutes.
Every cook has his own favorite recipe for preparing white milk mushrooms. They can be filled with beaten eggs, potatoes and sour cream added, or rolled in flour and fried in butter.
Nutritional properties fried milk mushrooms not inferior even to meat products Features of preparing black milk mushrooms
A long-known forest product that belongs to group 4 edible mushrooms. Has medicinal properties. Since it is classified as conditionally edible, it requires preliminary soaking and heat treatment, which removes the burning and bitter taste from the fruit. The more often you change the water, the faster the bitterness will come out.
Black milk mushrooms are suitable for frying or pickling. You can use any classic recipe, even with potatoes. The product is used as the main ingredient in many dishes.
The best recipes with fried milk mushrooms
Traditional recipe for fried milk mushrooms
To prepare one of simple dishes, suitable for a variety of side dishes, you will need:
- 0.5 kg of milk mushrooms;
- a clove of garlic;
- salt and parsley to taste.
The fruits must first be prepared (soaked and boiled). Further:
- Separate the stems from the caps as they are tough. The legs are good for cooking soups, so it is better to freeze them for storage. Cut large hats into smaller pieces.
- Place the chopped parts of the milk mushrooms in a frying pan without adding fat and simmer for 10 minutes, shaking regularly so as not to stick to the bottom. After the liquid is released, it must be drained.
- Finely chop the parsley and garlic clove. Pour oil into the milk mushrooms and sprinkle with salt. Do not remove from heat until a golden crust forms.
It is better to eat while the dish is hot.
How to fry milk mushrooms in batter (video)
Products can be fried in one pan or in different ones. Many cooks choose the second method, since mushrooms and potatoes have different cooking times. Required:
- 1 kg of potatoes;
- 0.4 kg of milk mushrooms;
- 100 ml vegetable oil;
- a couple of onions;
- 3 cloves of garlic;
- a bunch of parsley.
Sour cream is added at the discretion of the housewife.
- First, the fruits must be placed in a frying pan, caps down, and covered. The juice in which they will be stewed should come out. If you immediately throw them into heated fat, they will lose their shape and also get a different taste.
- After 10 minutes, drain the juice and add oil.
- Add chopped herbs and garlic to the pan, pepper and salt.
- After 5 minutes, the milk mushrooms are ready.
- In another pan, fry the potatoes and combine with the mushrooms.
You can add sour cream before serving.
Milk mushrooms with potatoes, fried in a frying pan Fried milk mushrooms with sour cream
Cooking is a simple process, so even an inexperienced housewife can handle it. Experienced cooks have several recipes with sour cream. For a dish with onions you will need:
- 0.8 kg of mushrooms;
- 3 tablespoons sour cream;
- 2 tablespoons flour;
- onion head.
Sequencing:
- Place the prepared fruits in salted water and boil for about half an hour. Then strain using a colander.
- Cut the cooled mushrooms into small pieces. If the specimens are not large, they can be left whole.
- Heat oil in a deep container and fry the milk mushrooms for 5 minutes.
- Chop the onion and add to the pan. Leave on fire for another 5 minutes. Then add sour cream.
- Add salt and pepper and remove from heat after a minute.
If desired, you can crumble large shavings of hard cheese on top. In this case, the frying pan must be moved to the oven to form a golden brown color. cheese crust. IN winter period raw milk mushrooms easily replaced with salted ones.
Fried milk mushrooms with sour cream Recipe with croutons
You can add breadcrumbs during frying. Then the sequence of actions will be like this:
- Mix 100 g of flour with pepper and salt.
- Pour oil into a heated frying pan.
- Roll the mushrooms in flour and transfer to a heated container. After 5 minutes, pour in 500 g of sour cream and add 50 g of crackers. To stir thoroughly. Fry for another quarter of an hour with the lid removed.
Frying milk mushrooms with new potatoes
It’s very tasty to fry milk mushrooms with new potatoes. In this case you need:
- 0.4 kg of fresh mushrooms;
- 2 onions;
- 2 kg of potatoes;
- 5 tablespoons of sour cream;
- bunch of dill.
Step by step guide:
- Place milk mushrooms, cut into even pieces, into heated oil. After 6 - 8 minutes, add sour cream and salt.
- Fry the chopped onion in another bowl. Then combine with the mushroom mixture and mix.
- Boil the potatoes in their skins, then cool, peel and cut in half. Then place in a deep container and fill with sour cream and mushroom mixture.
Place the dish in the oven for about a quarter of an hour.
Milk mushrooms with new potatoes Fried milk mushrooms with scrambled eggs
The number of products is optional. For one mushroom you need to take one egg and 1 tablespoon of sour cream. After the forest harvest has been soaked and boiled, it is necessary to cut them into large pieces. Then fry until golden brown. Add chopped onion and salt.
Prepare scrambled eggs with sour cream and salt. Shake and pour in the onion-mushroom mixture. Reduce heat to low and cover the pan.
After 2-3 minutes, make a long hole where the sour cream-egg mixture is still liquid. Sprinkle with pepper and chopped herbs. Leave for another couple of minutes.
Fried salted milk mushrooms
To prepare a salty product, you need to take:
- 3 large mushrooms;
- carrot;
- onion;
- sour cream;
- vegetable oil.
Useful properties of milk mushrooms (video)
Place the fruits in water to soak off excess salt, then:
- Strain and squeeze out the mushrooms. Cut into strips or strips, but not small.
- Grate the carrots, chop the onion with a knife and fry.
- Place the main product in the pan with the fried vegetables.
- After 6-8 minutes, add sour cream and leave to simmer for another 3 minutes.
A delicious dish is ready. You can add tomatoes to the recipe.
- Boil the salted mushrooms, cool and cut into slices. Then fry (butter chosen to taste: vegetable or butter).
- Cut the garlic into thin slices.
- Peel the tomatoes and cut into circles. They go very well with mushrooms.
- Pour the garlic-mushroom mixture into a heated frying pan and break the egg.
- Place tomatoes and parsley in the top layer, add salt and leave on the fire until done.
Thus, the result was scrambled eggs with mushrooms, which have an unforgettable taste.
Gourmets try to prepare as many milk mushrooms as possible in summer period, because dishes made from them are easy to prepare. Regardless of whether the fruits are fresh or salted, they fry quickly and do not lose their elasticity. Thanks to the many recipes, they are able to diversify the table and surprise guests.
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.
You probably know that salted milk mushrooms can be the perfect accompaniment delicious salads or act as an excellent snack. However, do not underestimate fried forest mushrooms, because they have a subtle, refined aroma and simply luxurious taste. It’s worth talking in more detail about how to cook fried milk mushrooms, because this process is quite difficult to call simple. So, you have a choice: by classic recipe or figure out how to turn these mushrooms into a real work of culinary art.
The pulp of milk mushrooms contains so-called milk vessels, which release juice at the slightest damage. It is this liquid mixture that gives the mushrooms astringency and rich bitterness. You can completely get rid of the unpleasant taste only through prolonged soaking, as well as subsequent cooking. Place the milk mushrooms in a saucepan with cold water, bring to a boil and simmer for about 20 minutes. There is debate about how long such a procedure takes. It is necessary to skim off the foam that constantly forms during the cooking process. In any case, the water must be drained from cooked mushrooms. When the housewife knows how to cook and how much to cook milk mushrooms for frying, there should be no problems with pre-processing milk mushrooms.
Do you need to boil milk mushrooms before frying?
No matter how carefully you clean the mushrooms of debris and forest creatures, you shouldn’t even think about whether it’s possible to fry milk mushrooms without cooking. When deciding on such an experiment, you should prepare for possible food poisoning. Be sure to cook the milk mushrooms before frying. However, you can do this for not 20, but only 10 minutes.
If you are looking for the perfect cooking recipe fried mushrooms, you may well find it among our collection:
Frying mushrooms with onions and sour cream
Ingredients:
- fresh milk mushrooms – 0.8 kg;
- sour cream – 0.3 l.;
- sunflower oil for frying;
- Wheat flour;
- onions – 0.1 kg;
- salt and pepper to taste.
Cooking process:
- If you want to cook delicious fried milk mushrooms, this recipe is a must-have. Fresh forest products that you have just bought at the market or brought from the forest should under no circumstances be immediately put into the frying pan. Firstly, they are still very bitter, and, secondly, they contain toxic substances that can cause food poisoning. That is why they need to be carefully processed.
- Carefully sort through the mushrooms, free them from large debris and leaves, as well as from the legs. If you want to keep them, just refresh the cuts to keep them nice and white. Washed and peeled products should be poured with cold water, which will free the products from bitterness and tightly adhered leaves or forest insects. Let the mushrooms dry out, and then get rid of the rest of the debris using running water.
- Change the water, fill the milk mushrooms with a new portion of cold liquid, and then send them under pressure. A large flat dish with a heavy weight in the form of a weight or a flat heavy stone is ideal. If you have neither one nor the other, just fill the water in three liter jar. Soak the milk mushrooms for three days, but do not forget to change the water every 3-5 hours. Then cut a small piece from one of the mushrooms and taste it on your tongue. If you do not feel any bitterness, you can proceed to further preparation of the mushroom dish.
- Before frying milk mushrooms, they must be boiled. Pour cold water over the mushrooms, add a pinch of salt to the pan and place over medium heat. When the broth boils, you will need to cook the food for another 20 minutes. Place the finished milk mushrooms in a colander and wait until the water has completely drained from them.
- Cut the boiled milk mushrooms into small cubes or strips. Place a deep, thick-bottomed frying pan over medium heat. big amount vegetable oil, heat it and add chopped mushrooms. It is better to pre-bread them in wheat flour. Since the milk mushrooms are almost completely ready, you need to fry them in a frying pan for no more than 5 minutes until golden brown.
- The onions should be peeled and finely chopped, and then also added to the frying pan. Fry the food for 3-4 minutes, and then pour it all with sour cream, season with salt and your favorite spices. Cover the milk mushrooms with sour cream and onions and simmer for a few more minutes.
- When the fried milk mushrooms with onions and sour cream are ready, they can be served. However, if you have time, we recommend sprinkling them with grated cheese and placing them in an oven preheated to 180 degrees for 5 minutes.
Classic version: in a frying pan with potatoes
Ingredients:
- milk mushrooms – 0.5 kg;
- onions – 0.2 kg;
- potatoes – 0.7 kg;
- sunflower oil – 0.2 l.;
- dill greens – 1 bunch;
- salt to taste.
Cooking process:
- To prepare fried milk mushrooms with potatoes, you first need to thoroughly wash the wild mushrooms, clean them of debris and soak them for 3 days in cold water. With the help of such a simple but lengthy procedure, you can not only eliminate bitterness, but also free porous caps from insects that have decided to settle in them.
- After soaking, the mushrooms should be removed from the water and cleaned with a stiff brush, if necessary. Now the milk mushrooms need to be boiled. Pour cold water over raw forest products, add salt and cook until boiling. Then keep them in the boiling broth for another 20 minutes and remove them from the water. The mushrooms will need to drain; you can pat them dry with paper towels.
- Remove the skins from the onions, and also try to thoroughly peel the potatoes. Cut the onion into thin half rings, and turn the potatoes into small, neat cubes.
- Pour sunflower oil into a frying pan and place on fire. When the oil is hot, add the dried milk mushrooms, which will need to be fried for 10 minutes. Only after this can you add chopped onions and potatoes. Cook the dish until all the ingredients are golden brown.
- After this, the heat can be reduced to a minimum, generously salt and pepper the potatoes, and also season with fresh chopped dill. All that remains is to mix the potatoes with the mushrooms, cover them with a lid and fry until done. Now you know how to fry milk mushrooms with potatoes. Bon appetit!
White milk mushrooms with garlic and parsley
Ingredients:
- fresh milk mushrooms – 0.5 kg;
- garlic - a few cloves;
- sunflower oil for frying;
- parsley – 1 bunch;
- salt to taste.
Cooking process:
- To deliciously cook white fried milk mushrooms, take the time to thoroughly wash the products and free them from the stems. The fact is that the caps of milk mushrooms are much softer and more tender than the legs, so they need more time to cook. By the way, they can be carefully separated and frozen, and then used as a base for aromatic mushroom soup. Soak the milk mushrooms for two to three days and boil them twice in a row, changing the water.
- How to fry white milk mushrooms? Very simple! The finished hats should be dried and then cut into strips. Then place them on the grill surface with heated sunflower oil, cover with a lid and simmer for about 10 minutes. The mushrooms should release juice, which should be fried or simply drained. Don't forget to stir the fried milk mushrooms so they don't burn.
- Garlic should be peeled, rinsed under running water, and parsley should be carefully washed and dried. Chop the herbs and garlic, and then put them in a frying pan, season with salt and add a little vegetable oil. Fry the porcini mushrooms until golden brown, and then simply serve. Ready! This recipe for fried milk mushrooms is perfect for a holiday table or everyday diet.
Fry black milk mushrooms with garlic
Ingredients:
- black milk mushrooms – 1 kg;
- onions – 2 pcs.;
- garlic - a few cloves;
- sunflower oil;
- sour cream;
- salt to taste.
Cooking process:
- Black milk mushrooms also need careful pre-treatment. Fresh mushrooms should be peeled, washed and soaked for several days. Change the water periodically to prevent the mushrooms from souring. Then they will need to be brought to a boil in salted water and cooked for 10-20 minutes. Be sure to remove the foam.
- You can fry black milk mushrooms only after you have boiled it twice. However, experienced mushroom pickers recommend doing this three times, adding salt at your discretion. If, after soaking, there are still a few unpleasant-tasting substances left in the mushrooms, cooking will finally get rid of them. You need to allocate 20-25 minutes for this so that it does not become bitter.
Boiled milk mushrooms are already completely ready to eat, but you will like them much more when fried. Chop the garlic and parsley, and cut the mushrooms into small pieces. Now they can be sent to a saucepan with vegetable oil, fry on all sides until golden brown, and then sprinkle with herbs and garlic. Add sour cream to the frying pan and mix the delicious mushroom dish thoroughly. Fried black milk mushrooms will be much tastier if you let them brew and soak in the spices. Bon appetit!
Could there be anything tastier than salted milk mushrooms, which will become great 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:
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.
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.,
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.
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, milk mushrooms for 2-3 days, changing the water to remove 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.
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 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
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You can boil for at least 15 minutes and refill with new brine. Leave in it for at least a day.
Secrets of salting milk mushrooms
- You cannot salt or pickle very old mushrooms that have “rust” stains.
- You 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.
Among mushroom pickers, the strong mushroom is held in special esteem - it is an enviable find, a real gift of the forest, which can displace both saffron milk caps and mushrooms in the basket. An incredibly thick mushroom aroma comes from dishes using it, as if the dense white pulp had absorbed all the aroma of the forest.
A bunch of different types The milk mushroom hides under pine needles and fallen leaves, slightly lifting the loose, damp soil. They are nourishing and tasty, thanks to their dense structure they “reach” the kitchen without loss, and in addition, they are very generous - on a good day you can pick up not just a few pieces, but several buckets of excellent mushrooms.
Main types of milk mushrooms
The most famous species with excellent taste qualities. The cap is fleshy, at first spread out and then pressed in the center, with curved fringed edges, reaching a diameter of 20 cm. The skin is milky or yellow in color, sometimes with reddish spots, slimy in rainy or foggy weather.
The leg is smooth, up to 6 cm high, with frequent creamy-white plates descending on it. The pulp is tight, white, with acrid juice, turning yellow at the break. This best view for pickles, in which the fruiting bodies acquire a light blue tint.
The cap is at first flat-rounded, with an elevation in the center, later concave, up to 30 cm in diameter, white, with reddish or purple streaks, slightly pubescent. The plates are dense, white with a pink tint, descending onto a dense stalk up to 8 cm high, which becomes narrower at the base. The pink tint of the plates is the main difference between this species and other laticifers.
The pulp is milky-white, with a fruity aroma; when crushed, it releases a caustic white liquid that does not darken in air.
A beautiful mushroom, with an appetizing golden cap up to 15 cm in diameter, concave in the center and fringed at the edges, slimy in the rain and glossy on a sunny day. The leg is strong, small, up to 5 cm tall, with a yellowish tint and patterned golden streaks or spots.
The often located plates are creamy and descend onto the stem. The pulp is juicy, a burning juice appears at the break, which then darkens. During collection and transportation, dark spots may appear at touch points.
The cap is spread out, then funnel-shaped with edges turned down, up to 12 cm in diameter. The skin is brown-orange, with a reddish tint, covered with brown spots. Yellowish plates descend on the stem of the same color.
The pulp is fleshy, creamy white, when broken it acquires a pink tint and releases a watery white liquid with a pungent taste and a slight mushroom odor. The mushroom is used for pickling and is considered conditionally edible.
Another name for oak milk mushroom is oak milk cap. If you are interested in learning more about saffron milk caps, read the article “”.
This dark mushroom is very tasty in pickles, acquiring a wine-like, reddish hue. The cap is rounded-flat, later sunken, up to 20 cm in diameter, brownish-yellow with an olive tint or dark green, the surface may be covered with concentric circles. The edges are curved, slightly fringed. The skin is slimy, especially in rainy weather.
A greenish sticky stalk up to 8 cm high, tight and full, becoming hollow towards the base, the surface is covered with dents. In the upper part, thinned plates of a yellowish-olive color descend on it. The white flesh is fleshy, greyish when crushed, releasing a milky liquid that turns purple when exposed to air. The cap is often dirty, the surface is covered with soil particles and debris, and it has to be scraped off before cooking.
White milk cap (dry milk mushroom) (Russula delica)
White cap is a tasty and aromatic type of russula, the cap is whitish-cream with brown streaks, up to 20 cm in diameter, rounded-convex and then concave. The plates are frequent, creamy-white, falling on a straight or slightly curved strong stem. The pulp is tight, creamy, with a subtle mushroom aroma and pungent taste.
The surface is usually covered with ingrown soil particles. In dry weather, dry fabrics can crack like parchment, which is why the padding gets its second name.
Places of distribution and time of collection
More often, these mushrooms grow in large groups, families, or, as mushroom pickers say, “flocks,” in late summer and autumn in deciduous or mixed forests.
Real milk mushroom- a common species, found quite often in light deciduous or mixed forests, among linden and birch trees. It inhabits small clearings and sometimes quite large colonies. The best soils for its development are those with white clay close to the soil surface. Mushrooms are collected from July until frost. Connoisseurs especially value autumn harvests - the fruiting bodies are not so well stored, but also do not have an acrid bitterness.
Under thin aspen trees, according to its eloquent name, there is aspen mushroom , forming neat clearings, not far from one another, fused together in the form of chain links. It likes to settle near the root system of poplars of various types, often growing in poplar plantations and forest belts. The collection time is only two months long - August and September.
Bright yellow milk mushroom has taken a liking to spruce forests - under the thick paws of dark spruce trees grow small close groups of these mushrooms, less often it forms entire clearings. Harvesting occurs in late summer and early autumn.
Oak milk mushroom grows in numerous families in oak forests, prefers soft calcareous soils, and settles in abundance on the slopes of warm, sun-warmed hills. Tight greenish fruiting bodies of this species are found from late summer until frost.
Individually or in large groups, it lives in birch groves. black breast. It is collected by carefully cutting off the short stem during the period of mass offering - from mid-July to the end of summer.
Loader white grows singly or in clearings in oak groves, birch and mixed forests. The collection begins in mid-summer and lasts until September.
False milk mushrooms and doubles
Conditionally edible milk mushrooms and some similar species are not poisonous, but have an unpleasant taste. They are successfully used in cooking after preparatory treatment - 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 cap is up to 20 cm in diameter, convex or flat, then concave, cream-colored, with a lighter shade along the edges; brown spots quickly appear at the site of damage.
The pulp is dense, but fragile; at the break, a viscous white liquid is released, the taste is acrid, with a taste of hot pepper. Eating is permissible in salted form and only after prolonged soaking with frequent changes of water. Dry powder from fruiting bodies is used as a spicy, hot seasoning.
Camphor milkweed often grows near conifers on damp, mossy soil and on decaying wood. The cap is 5–6 cm in diameter, convex, then concave, with a wavy edge, glossy, reddish-brown. The plates are pinkish, then brown, descending onto an even thin stalk up to 5 cm high, tuberous in shape at the bottom.
The pulp is brittle, loose, brick-brown, with a very strong, rather unpleasant smell of camphor or dry clover. At the break, a whitish juice is released that does not change color in air. The characteristic smell will prevent the mushroom from being confused with others, as well as being used as food.
In oak forests and birch forests from mid-summer to October you can find violin - a conditionally edible mushroom with a pungent taste that grows in large clearings. The white cap is fleshy, covered with villi, concave, later taking the shape of a funnel, with folded edges, up to 25 cm in diameter. The plates are creamy-white, sparse, descending onto a rounded stalk up to 8 cm high.
The pulp is white, fragile, and when broken it releases an acrid milky-white juice. The leg is almost completely buried in the ground, so only the violin caps are collected. Before cooking, they are soaked for a long time and then used for pickles.
In the dampness of coniferous or mixed forests, as well as in birch forests, golden milkweed, classified as a conditionally edible mushroom, grows singly or in clearings. The fleshy cap is light yellow, darkens and turns purple where touched, the velvety edges are curved down. The shape is prostrate, then concave, the surface is sticky. The plates are yellowish, frequent, descending on a pale yellow high stalk.
The pulp is creamy-white, secretes a caustic milky liquid with a pleasant odor. Suitable for pickles and preparing marinades after soaking or cooking.
Beneficial features
Highly nutritious, fleshy mushrooms are rich in easily digestible proteins, carbohydrates, minerals and vitamins. Content protein fruit bodies are high - up to 33 g per 100 g of dry matter; when boiled, they can be successfully used in dietary nutrition as a replacement for meat or fish.
Significantly represented B vitamins, carotene and ascorbic acid, positively influencing the functioning nervous system, immunity stability, work of hematopoietic organs.
Unique mushrooms of their kind contain the active form vitamin D, in this form it is found only in products of animal origin. This important element necessary for the prevention of osteoporosis, maintains healthy skin and hair, directly affects the absorption and balance of calcium and phosphorus.
Minerals present in mushroom tissues – sodium, magnesium, calcium and phosphorus are in an accessible form, are quickly absorbed and replenish the content of these substances in the body.
Active ingredients were found in pepper milk antibacterial substances, inhibiting the tuberculosis bacillus, its positive effect in the treatment of kidney diseases, in particular urolithiasis, is also known. These healing properties widely used in folk medicine.
During the preparation of pickled pickles, during fermentation with the participation of lactic acid, special substances are produced that have an anti-inflammatory effect and lower cholesterol levels.
Contraindications
Mushroom dishes are too heavy food for people with impaired function of the pancreas, liver and gallbladder.
Constant excessive consumption of these foods, saturated with large quantities active substances, can lead to sensitization of the body, increasing its sensitivity, and the manifestation of allergic reactions.
Consumption of improperly prepared fruiting bodies, especially conditionally edible species, will cause disruption 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 seven years of age and pregnant women should not eat wild mushroom dishes.
The best recipes for preparing dishes and preparations
All milk mushrooms are suitable for food after soaking for two to three days, and the water is changed several times, adding fresh water. This is the only way to get rid of the bitter taste of pulp and acrid juice. Pickled fruit bodies are not only an exceptionally tasty snack, they are an excellent preparation for first courses and stewing.
Pickled black milk mushrooms
For 5 kg of prepared mushrooms, take 200 g of salt, blackcurrant leaves, garlic, dill, black peppercorns and other herbs and spices to taste.
Pickles can be prepared using the cold method, and then the preparation will be more tasty, and using the hot, faster method.
Cold salting
The peeled fruiting bodies are immersed in cold water, which is replaced several times a day. After this, they are placed with their caps down in a vessel, sprinkling the rows with salt and spices, covered with a cloth and a load is placed. The shelf life of pickles is 30–45 days.
Hot salting
The mushrooms are boiled until tender and placed in a suitable container, sprinkled with salt, spices and pressed down with a weight, as in the previous case. With this method, the pickles are prepared for two weeks.
Canned pickles
For one liter jar of preserves, take 4 tablespoons of 5% vinegar, salt, black pepper, and several bay leaves. Cooking hot pickle at the rate of 20 g of salt per 1 liter of water.
Mushrooms salted for 30–45 days are placed in a colander, inspected, removing damaged fruiting bodies, and washed with running water. As soon as the water has completely drained, the workpiece is placed in jars on a layer of spices, then vinegar and the prepared hot brine are poured. The preservation is placed for sterilization, keeping the liquid in the jars at a boil for at least one hour, then sealed.
Pickled milk mushrooms
For 5 kg of prepared mushrooms take 200 g of salt, 300 g of sugar, 400 g of sour milk.
The fruiting bodies are cut into pieces, dipped in hot water, salted to taste, boil for two minutes and strain into a colander. Place it in a vessel in layers, add salt, add sugar, press down, releasing excess air, and pour in sour milk, covering the fermentation with a cloth, and place a weight on top.
At a temperature of 17–19°C, the product can be consumed after two weeks. For long-term storage, the workpiece is packaged in jars, filled with brine at the rate of 20 g of salt per 1 liter of water and sterilized for 40–50 minutes, after which it is sealed.
Milk mushrooms are a favorite in folk cooking due to their inimitable aroma, excellent taste properties, and undoubted nutritional value deserves the closest attention of mushroom pickers. Obvious advantages - excellent productivity, lack of poisonous doubles and high transportability make this species one of the best trophies for lovers of “quiet hunting”.
More information about milk mushrooms and their distinctive features you will find out from the video.
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