Bitter milk mushrooms what to do. Why do milk mushrooms taste bitter?

Milk mushrooms are representatives of the Russulaceae (Russula) family, the genus Lactiferae (which means that when the fruiting body, which has increased fragility, is broken, milky juice flows out) and the lamellar order. IN European countries ah, all varieties of milk mushrooms are considered inedible due to their bitter taste, and some are classified as poisonous mushrooms, but in Rus' he has always been the “king” of mushrooms. They are classified as conditionally edible and inedible species.

Description of appearance

The cap in all species is fleshy, usually up to 7-10 cm in size, less often up to 20 cm. Initially, it is flat with a depressed center and curled shaggy edges. Later it takes the shape of a “funnel”. The skin of the mushroom is slimy and sticky, with rare exceptions. Therefore, it is often covered with needles, blades of grass and other natural debris. The leg is hollow inside, smooth. In some species it thickens towards the bottom.

In all types of milk mushrooms, milky juice appears at the break white, in the air it instantly curls up and changes its color. For some varieties this is a characteristic feature by which they are identified. The juice usually tastes bitter or acrid. The greater the pungency, the more time it takes to pre-treat the mushrooms - soaking.

Nutritional value

Although milk mushrooms for the most part belong to conditionally edible mushrooms (before consumption they must undergo heat treatment or soaking; they are prohibited from being consumed fresh), in terms of nutritional value they are included in all 4 categories. The first one includes the real milk mushroom. To the second - oak milk mushrooms, turning blue, aspen and yellowing. The third category includes black milk mushrooms, and pepper and parchment milk mushrooms are included in the 4th category.

Nutritional value of milk mushrooms

In 100 g raw mushroom contains:

protein - 1.8 g;
fats - 0.8 g;
carbohydrates - 1.1 g;
fiber - 1.5;
ash - 0.4 g;
water - 88 g.

The energy value of 100 g of mushroom is only 18.8 kcal.

Mushrooms are rich in B vitamins - thiamine (B1), riboflavin (B2), ascorbic acid (C), and contain a small concentration of nicotinic acid (vitamin PP). But in terms of mineral composition, milk mushrooms occupy the last position among other mushrooms, since they practically do not contain macro- and microelements.

Where to find mushrooms?

Each milk mushroom has its own preferences for soils and forests, so their distribution area is large. They are collected throughout the European part of Russia, in the south of the country; mushroom pickers of the Volga region, Transbaikalia, Siberia, the Urals and Far East. In every locality one or another milk mushroom is found, in some areas the milk mushroom is widely represented various types. Some species live only in oak forests, others - in birch forests, coniferous or deciduous forests. But they all love well-moistened soils. Therefore, if you go into the forest, and there is dry or sandy soil, then you will not find milk mushrooms in it. They usually go on a “quiet hunt” for milk mushrooms in July – September.

Varieties

There are several varieties of milk mushrooms, among them there are similar ones, so it is very important to correctly distinguish them from each other:

The most valuable representative of this family. In different regions it has its own name - milk mushroom raw or white, pravsky or wet, white milk. The title reflects main feature The mushroom is easy to recognize by its milky white cap, which resembles marble. And also an equally remarkable feature is the fluffy fringe, which is located along the edges of the cap.

Milk mushrooms can vary in size. In some, the cap reaches 25 cm in diameter, in others it grows up to 9 cm. The mushroom stands on a small, cylindrical and smooth stalk, which is painted white or yellowish color. The pulp has a fruity odor; the milky juice turns yellow when exposed to air. He prefers to settle in birch groves, less often in mixed forests. Distributed throughout Russia, appears from early June to September, in the southern regions - August-September.

Parchment and pepper breast

They are very similar to each other in appearance. Both of them belong to conditionally edible, low-grade mushrooms. They can be easily distinguished by the “behavior” of the milky juice in the air. In the parchment mushroom it does not change its color, but in the pepper mushroom it instantly turns blue. In addition, when you cut a pepper milk mushroom, you can see the same metamorphosis with its flesh; it acquires a blue-blue color.

The caps of young mushrooms are flat, slightly convex, and over time they take the shape of a “funnel.” And its white color gradually disappears and gives way to a yellow tint. They are also distinguished by the height of the stem - in the parchment mushroom it is longer (10 cm versus 6 cm) and narrowed downwards.

These species appear at the same time in summer and autumn, preferring mixed forests. However, the peak collection occurs in August - September. Pepper mushroom is more often found in birch-oak groves on well-drained clay soils in the middle zone, parchment mushroom - in mixed forests and conifers.

Yellow milk mushroom

Grows in northern regions and has a remarkable appearance. The local population also calls it a wave or a scraper. In search of it, they go to a fir forest or spruce forest; occasionally, with great luck, it is found in mixed forests. These bright yellow mushrooms with 10-centimeter caps are clearly visible under dark plant litter. However, there are also record-breaking giants whose caps grow to 28-30 cm.

The cap is covered with hairs and is very slimy. The leg is short, strong and the same color as the cap. When you press it, the flesh darkens. The milky sap reacts with air to become yellowish and smells slightly like fruit.

Canine or blue breast

This conditionally edible mushroom has not found much popularity among mushroom pickers. It is often classified as a toadstool and passed by. Perhaps due to the fact that milk mushrooms usually grow in families, but this variety prefers to grow in splendid isolation. You can find it in damp places under willows and birches. The yellow cap is covered with villi, and the milky juice turns purple or lilac when exposed to air. The mushroom lives up to its name when you press the flesh. At the point of pressure, a “bruise” appears on the white surface.

Milk mushroom is bluish

"Meteor dependent" edible mushroom. Weather conditions greatly influence its taste. The velvety white funnel cap can be seen on calcareous soils in deciduous forests. The milky sap very quickly coagulates in air and turns green. The pulp also turns green when cut and smells pleasantly with a woody-honey aroma.

The marsh milk mushroom grows in groups, preferring lowlands and soils with high humidity. It is collected from the beginning of summer until the end of autumn. The reddish caps with a tubercle in the center fade over time to a yellow-brown color. The leg is long, covered with fluff. The milky sap turns yellow when exposed to air.

Red milkweed, milkweed or red milk mushroom

Unlike its “brothers,” the rubella has a dry orange-brown cap covered with cracks. The milky juice of this mushroom has a sweetish taste; when exposed to air, it quickly turns brown and becomes viscous, reminiscent of molasses. This rare view found in coniferous or deciduous forests from July to October.

This milk mushroom has furry, curled cap edges. It grows very densely. The surface of the cap is not covered big amount mucus. The older the mushroom, the more funnel-shaped it takes. The pulp has a strong pleasant aroma. Milky sap quickly turns yellow in air. Quite often this type of milk mushroom is confused with white milk mushroom, although it is much larger in size than its “double”, dry milk mushroom and violin. The latter are similar in appearance, but the former lacks milky sap and the latter lacks hairy edges.

Oak saffron milk cap

This mushroom grows in oak and hazel groves. Its cap has a rich yellow-orange color, with brown rings visible on the surface. The mushroom ripens in the soil and appears above the surface in mature form in September. That's why his hat is constantly covered with debris.

Poplar or aspen mushroom

Collected in July-September under poplars and aspens. This species is quite rare, but it is easily recognizable. The cap of a milk mushroom looks like a large deep plate (30 cm in diameter). After rain, water usually accumulates in it; forest dwellers are well aware of this and come to drink precisely from these mushrooms. On the gray-white cap you can easily see the pink watery rings. Characteristic feature poplar milk mushrooms are pale pink plates.

Gorkusha or bitter milk mushroom

This mushroom has a red-brown cap color (closer to a brick color), and it settles on acidic coniferous soils. The saturation of the color depends on the lighting of the place where it grows. In young mushrooms, the cap looks like a bell, but over time it becomes funnel-shaped. The pulp smells like tree resin. Mushrooms appear from mid-summer and delight mushroom pickers until mid-October. They fully correspond to their name - their flesh is hot and bitter.

Black milk mushroom

Appears in birch groves in August – September. It is also popularly known as nigella, chernukha or gypsy. But in fact, the cap is not black, but a rich olive or black-olive color. On the surface, if you look closely, you can see concentric zones.

Benefits of mushroom

Milk mushrooms are rich in protein, so they are often used by vegetarians. In addition, plant protein is better absorbed by the body. They remove waste, toxins, cholesterol from the body, and prevent blockage of blood vessels. Facilitate the progression of tuberculosis and urolithiasis.

Pepper milk has a negative effect on the development of tuberculosis bacillus, inhibiting it. An extract that has antifungal and antibacterial properties is made from this species.

Experts believe that when salting milk mushrooms, chemical compounds are formed that help fight inflammatory processes and sclerosis.

Mushroom harm

Milk mushrooms are not recommended for children, and their consumption by adults should be within reason. It is prohibited to eat raw milk mushrooms; they contain substances harmful to the human body and can cause poisoning. They should be used with caution by people with problems digestive system, liver and kidneys. They are contraindicated in patients suffering from diarrhea.

How to collect milk mushrooms?

Mushrooms love to hide under fallen leaves and pine needles. Therefore, when going on a “quiet” hunt, be sure to take a stick. It will be convenient for her to clear away natural debris. In addition, experienced mushroom pickers can find a place with mushrooms by smell, since milk mushrooms are fragrant from a distance. Mushrooms are looked for in short grass, the stem is carefully cut off with a knife. Having found one mushroom, be sure to thoroughly scan the area nearby.

Unfortunately, milk mushrooms have poisonous doubles that are dangerous to humans. If there are doubts about the suitability of a mushroom for food, it is not cut off, but left in place. Black mushroom also contains toxic substances. But with proper heat treatment and soaking, the mushroom becomes harmless.

What mushrooms can milk mushrooms be confused with?

It is difficult to confuse milk mushrooms, despite the numerous varieties. But still, they have a couple of doubles, some of which can be poisoned.

The first double is . It is significantly inferior in nutritional quality to real milk mushrooms, but is edible. It is easy for an attentive mushroom picker to distinguish between these two species. The violin has no fringe along the edge of the cap, the plates are denser and thicker, and in comparison with the color of the cap they are darker. If doubts still remain, then the behavior of the milky juice will dot the i’s. On a violin, when exposed to air, it does not change color immediately, but after a long time. When the juice dries up, it turns red; in milk mushrooms, the juice changes instantly.
The remaining doubles are inedible mushrooms, which, when consumed, cause poisoning, as they accumulate a large number of toxins. Camphor and golden yellow milk mushrooms are similar to milk mushrooms.
Camphor milkweed at a young age it has a strong specific unpleasant odor, reminiscent of camphor, over time it is replaced by a light coconut aroma. The red cap grows up to 12 cm, the edge of the cap dries out, falls down and becomes covered with scales. The fungus grows on acidic coniferous soils and prefers rotting litter or wood.
Yellow-golden milkweed grows under chestnuts and oaks. The convex cap gradually takes on a depressed shape. The cap is covered with dark spots, while milk mushrooms usually have rings. The milky sap quickly turns yellow in air. In some sources it is classified as a poisonous mushroom.

How to grow milk mushrooms yourself?

Milk mushrooms are grown at home in two ways.

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 fried milk mushrooms in most European countries it 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.

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 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.,
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 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.

Pulp white milk mushroom light milky 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 its excellent taste, milk mushrooms differ from other forest counterparts in a considerable list of beneficial properties.

For example, the B vitamin included in its composition has a beneficial effect on the nervous system, which makes it possible 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.

Rate this article

Did you like the recipe?

Gorgeous! We need to fix it

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!

Rate this article

Did you like the recipe?

Gorgeous! We need to fix it

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: follow the 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 perfect recipe preparations 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 frying pan with a thick bottom and a small amount of vegetable oil over medium heat, heat it and add the 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 send them to the hot surface with a 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 you can put them in 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!

Milk mushrooms are divided into several types, but the most popular and common are:

white;
yellow;
black.

The first two types of “overweight” mushrooms are easy to recognize - by their characteristic light shade. But only experienced mushroom pickers know what nigella mushrooms look like. Surprisingly, the color of this representative of eukaryotic organisms can vary even within a species, ranging from dirty olive to dark brown. These mushrooms grow in whole families. Their distinctive feature is the presence of villi around the circumference of the cap. The edges of the “cap” look down, and the older the mushroom, the larger the depression in it.

The main thing to remember when bringing milk mushrooms into the house is that they belong to the category of conditionally edible. Eating them raw is strictly prohibited, even for testing purposes.

Preliminary preparation

Before pickling mushrooms, you will have to tinker with them in five stages.

Casting. Arriving home with a basket full of “catch”, you should sort through it. Mushrooms that are not marketable will have to be thrown into the trash. The same applies to broken specimens: you can pickle the “fragments”, but will you be pleased to eat them in winter - that is the question.
Bath procedures. Each mushroom must be washed under running water before soaking. You can use a soft-bristle toothbrush for this. This atypical kitchen device will help remove particles of sand, dust, and pine needles that have settled on the stem and cap of the forest guest.
Soak. A large plastic bowl is suitable for this pre-treatment step. You can also soak it in a plastic bucket if there is not much space in the kitchen and there is simply nowhere to put a large basin. Each mushroom must be turned upside down and carefully placed in a container. All that remains is to fill the contents with cold water and change the liquid within two to three days. If the room is cool, the water can be changed once a day. If, on the contrary, it is quite warm, then at least three times a day.
Ambassador. On the last day of soaking, the water that replaced the previous one can be slightly salted. The main ambassador is yet to come, this is just a preliminary one.
Flushing. After soaking, the product must be rinsed again under running water. Only after this the forest gifts will be completely ready for the next stage of preparation.

It is not recommended to cook milk mushrooms without first soaking them. Fresh mushroom is as bitter as chili pepper. And the main task of “water procedures” is to deprive the product of the bitterness accumulated in it.

2 thermal methods

You won’t be able to eat milk mushrooms brought from the forest immediately after cooking. Before enjoying the taste of this delicious product, you will have to soak it thoroughly. Milk mushrooms are not eaten without prior soaking. By the way, in Ancient Rus' this mushroom was an ingredient in the most intricate dishes that were served to the table of the nobility. It contains a lot of ascorbic acid, so the forest dweller was not only eaten, but also treated with its help. Nowadays, two methods of salting are used.

Hot

Peculiarity. First, the mushrooms need to be lightly boiled. To do this, add a couple of tablespoons of salt to a 10 liter pan. Place the dishes on the fire, bring the liquid to a boil, and add the mushrooms to it for 20-25 minutes. For both boiling and subsequent salting, use only ordinary table salt. Spices with additives, iodized or sea spices are not suitable for the process.

Product set:

milk mushrooms - 1 kg;
clean water - 2 l;
salt - two tablespoons;
garlic - one head;
bay leaf - two;
horseradish leaf - one;
dill seeds - teaspoon;
sunflower oil.

What we do

First, prepare the brine by dissolving the specified amount of salt in water. If there are more raw materials than indicated in the recipe, increase both the amount of salt and the volume of water according to the existing proportions.
Drain the boiled mushrooms hot water, fill them with prepared brine.
Add dill seed, black pepper, bay leaf to the brine, put the pan on the stove, cook for about ten minutes.
Turn off the heat, add the peeled garlic cloves and horseradish to the pan, and place pressure directly on the mushrooms. Let the contents cool to room temperature. It is important that the mushrooms are completely covered with brine during this time.
After complete cooling, we remove the container with mushrooms to a cool place (preferably in the cellar), and, without removing the oppression, leave it in the dark for five to six days.
By the end of the period of “imprisonment” of mushrooms in an improvised dungeon, we prepare jars for packaging: they can be calcined in the oven or sterilized by pouring boiling water over the glass container several times.
We pack the mushrooms into jars, carefully placing the milk mushrooms with their caps down, and fill them with the same brine in which they languished before.
Add a tablespoon of sunflower oil to each jar filled with mushrooms, then cover the container with a nylon lid and put it in the refrigerator.

Milk mushrooms salted according to this recipe are ready to eat after 14 days. Young mushrooms can “arrive” before the specified period.

Cold

Peculiarity. It is best to salt white milk mushrooms using a cold method, doing this not in a saucepan, but in a barrel. Of course, only if you have somewhere to put this barrel. A basement or cellar is the most suitable place for storage. In addition to the barrel, you will need additional equipment. First of all, this is sterilized oppression. Sterilization consists of a one-time scalding with boiling water. You also need a pre-sterilized circle made of natural wood and a large amount of gauze. This method is sometimes called dry, since it does not involve the use of additional liquid.

Product set:

milk mushrooms - 10 kg;
table salt - 0.4 kg;
garlic - ten heads;
dill stems - seven pieces;
horseradish leaves - five pieces;
currant leaves;
cherry leaves.

What we do

After soaking, wash the milk mushrooms under running water and place them in a barrel in layers, alternately sprinkling each with salt, placing currant and cherry leaves, as well as dill stems.
After arranging the contents, cover the mushrooms with wide horseradish leaves, and on top of them with several layers of clean gauze.
We place a wooden circle on top of the gauze and place sterilized pressure on it.
If we notice that too little brine is released, we change the installed pressure to a heavier one.
We keep the mushrooms under pressure for about a month, and after that we begin to try the delicacy.

If you find mold in a barrel, the entire moldy layer of mushrooms will have to be thrown into the trash. The gauze should be changed, and the wooden circle and bend should be additionally sterilized before reinstallation.

“Colored” variations of salting

Cold-cooked salted milk mushrooms are a real delight for connoisseurs and gourmets. However, it is almost impossible to implement the recipe in a city apartment. The reason is not only the lack of free space to install the barrel, but also inappropriate temperature conditions. However, you always have an alternative - pickle the mushrooms under a nylon cloth or marinate under a tin lid. Below are three recipes for black, white and yellow milk mushrooms.

Fried whites in tomato

Peculiarity. It is believed that this method of preservation is most relevant for white mushrooms. The reason lies solely in the aesthetic component. White in red looks more impressive than dark brown or yellow. Therefore, by and large, the recipe can be used to prepare any type of milk mushrooms, especially the smallest and youngest ones.

Product set:

white milk mushrooms - 4 kg;
water - 5 l;
vegetable oil- 0.25 l;
onions - six large heads;
9% vinegar - half a glass;
black pepper - ten peas;
laurel - four leaves;
tomato paste - 0.75 kg;
sugar - half a glass;
salt - to taste.

What we do

Boil the pre-soaked milk mushrooms in boiling water for a quarter of an hour.
Turn off the stove, drain the contents of the pan into a colander, and leave for another 15 minutes so that all the water accumulated in the mushrooms drains into the sink.
Pour the specified amount of refined vegetable oil into a deep frying pan, throw in the onion cut into half rings.
After three minutes, add sugar to the onion, mix thoroughly until the latter dissolves, fry for the same amount of time.
Add mushrooms and all the spices to the pan. Salt to your taste.
After ten minutes, put the entire volume into the frying pan. tomato paste and simmer for another ten minutes.
Before turning off the stove, add vinegar, instantly mix the contents of the frying pan, and put it into pre-sterilized jars as quickly as possible.
We roll the containers under tin lids, turn the top upside down until the morning, and wrap them in a warm blanket.

Using a similar recipe, you can preserve mushrooms and saffron milk caps, but these mushrooms do not need to be soaked first. It is enough to boil for 15 minutes in boiling water.

Salted blacks in a jar

Peculiarity. This recipe makes it convenient to salt black milk mushrooms in a city apartment. Neither a barrel, nor a bend, nor a cellar will be needed. But the delicacy will be no less tasty than that of the housewives in Ancient Rus'. Jars filled with forest gifts are covered with nylon lids and stored in the refrigerator. The product matures for about 30 days, after which it becomes completely ready to be sent to the gourmet’s stomach.

Product set:

black milk mushrooms - 1 kg;
table salt - two to three tablespoons;
dill umbrellas - three;
dill stems - five to six;
garlic - two cloves in each jar;
dried laurel;
cherry and currant leaves;
horseradish leaves;
salt.

What we do

We line the bottom of each jar with horseradish, cherry and currant leaves mixed together, and put a few laurel leaves on top.
We carefully compact the mushrooms, placing them with their stems up, sprinkling them with salt and arranging them with dill stems.
On top, we “cover” the last layer of mushrooms with a dill umbrella, and cover it with a piece of clean gauze folded several times. It is important not to touch the mushrooms with dirty hands, so it is better to carry out manipulations with gloves.

Housewives advise taking liter containers. It is important to compact the mushrooms tightly so that the juice is released as actively as possible. Horseradish leaves can be replaced with cabbage leaves.

Marinated yellow ones in Polish

Peculiarity. Marinated yellow milk mushroom salad is very popular in Poland. About the same as our salted tomatoes or lightly salted cucumbers. But those who are preparing such a salad for the first time should take into account its specific garlic aroma. For the first time, prepare just a couple of servings, and if both you and your household like it, prepare it for future use - so that there will be enough “quiet hunting” until the next season.

Product set:

yellow milk mushrooms - 2 kg;
clean drinking water - 3 l;
salt - one fifth of a glass;
sugar - 0.3 kg;
laurel - one leaf;
garlic - five large heads;
9% vinegar - one fifth of a glass;
dried cloves - three buds;
currant and cherry leaves - three or four pieces each.

What we do

In the indicated volume of water, dissolve table salt in the amount of two tablespoons and boil the liquid.
Place the mushrooms in a saucepan and cook in boiling water for about 15 minutes.
We drain the water and place the main ingredient in a colander to drain.
Prepare the brine: boil a liter of water, add all the spices and garlic to it, pour in the specified amount of sugar and two tablespoons of salt.
Throw the leaves into the brine, then the mushrooms, and boil again in the aromatic liquid for about ten minutes.
We transfer the milk mushrooms into a glass, pre-sterilized container, pour 0.03 liters of acetic acid into each jar, fill it with hot brine, and roll it under tin lids.

From the specified amount of ingredients you should get two glass jars of preservation with a volume of 1 liter each.

Shelf life

When organizing a home “cannery”, you should remember the shelf life of products prepared for the winter. The table will tell you how long mushrooms prepared in different ways can be stored.

Table - Shelf life of milk mushroom preparations

Rolling salted mushrooms under a tin lid is strictly prohibited, so as not to create fertile soil for the development of botulism.

It is believed that pickling, which involves preliminary boiling of the main ingredient, is more safe way blanks. Additional heat treatment disinfects the mushrooms and destroys the toxins hidden in them. According to any of the proposed recipes, you can also prepare dry milk mushrooms, popularly called podgruzdki. Choosing this type of mushroom greatly simplifies the housewife’s task and reduces the duration of the culinary process. And all because the toppings are not bitter, which means there is no need to soak them.

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 etc. 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.

Many different types of milk mushrooms hide 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 is the best species for pickles, in which the fruiting bodies take on 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 substances 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 cleaned fruiting bodies are immersed in cold water for three days, which is replaced several times a day. After this, they are placed with their caps down in a vessel, sprinkling the rows with salt and spices, covered with a cloth and a load is placed. The shelf life of pickles is 30–45 days.

Hot salting

The mushrooms are boiled until tender and placed in a suitable container, sprinkled with salt, spices and pressed down with a weight, as in the previous case. With this method, the pickles are prepared for two weeks.

Canned pickles

For one liter jar 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, boiled for two minutes and drained in a colander. Place it in a vessel in layers, add salt, add sugar, press down, releasing excess air, and pour in sour milk, covering the fermentation with a cloth, and place a weight on top.

At a temperature of 17–19°C, the product can be consumed after two weeks. For long-term storage, the workpiece is packaged in jars, filled with brine at the rate of 20 g of salt per 1 liter of water and sterilized for 40–50 minutes, after which it is sealed.

Video: how to collect milk mushrooms

Milk mushrooms are a favorite in folk cooking due to their inimitable aroma, excellent taste properties, and undoubted nutritional value deserves the closest attention of mushroom pickers. Obvious advantages - excellent yield, absence of poisonous look-alikes and high transportability make this species one of the best trophies for lovers of “silent hunting”.

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, 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.

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, 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:

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, you need to take into account several nuances in order to get a 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 type if they were collected different representatives mushroom kingdom.
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.

The nutritional properties of fried milk mushrooms are 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 the simple dishes suitable for many 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, raw milk mushrooms can be 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 an ideal addition to 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: follow the classic recipe or figure out how to turn these mushrooms into a real work of culinary art.

Do you need to boil milk mushrooms before frying?

If you are looking for the perfect recipe for 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 don’t have either, just fill a three-liter jar with water. 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 frying pan with a thick bottom and a small amount of vegetable oil over medium heat, heat it and add the 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.

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

Secrets of salting milk mushrooms

Milk mushrooms can be salted and pickled, rolled into jars for the winter.
How to salt and pickle milk mushrooms

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:

Pickled milk mushrooms

Ingredients:

Milk mushrooms – 4 kg,
Water – 2 liters,
Salt – 3 tbsp. spoons without top,
Peppercorns – 8-10 pcs.,
Cloves – 5 pcs.,