Why are raw milk mushrooms bitter? How to fry milk mushrooms without bitterness: recipes and preparation

For an experienced mushroom picker, the question of how a milk mushroom differs from a squeaky mushroom will not be a reason for long thought. He knows very well all the differences that make it possible to eliminate the risk of inedible and poisonous specimens ending up in the basket. We invite you to learn how to distinguish white milk mushroom from mustard, violin, volnushka, ryadovka and other mushrooms that have an external resemblance. The page contains comparative characteristics And full descriptions similar types of mushrooms. Be sure to look at how to distinguish white milk mushrooms from false ones in the photo, which illustrates all the typical signs. This will help you feel more confident during a “quiet hunt” in the forest. Pick mushrooms very carefully. Recently, cases of poisoning from eating seemingly familiar types of mushrooms have become more frequent. In fact, there is active mimicry and poisonous mushrooms become very similar to edible ones in appearance.

The cap is round, usually concave inward, funnel-shaped, white or yellowish color, with large rusty spots, damp, slightly fluffy, with large fringe around the edges. The plates are white, yellowish. The pulp is white, dense, juicy, thick, and secretes a bitter milky juice, especially when broken. The leg is short, white, hollow inside. They belong to the “plate” mushrooms, in which the lower part of the caps consists of delicate plates. Next, we will look at the main differences between milk mushrooms and a number of mushrooms that are similar in appearance.

Grows in birch forests and mixed forests with an admixture of birch. Quite rare, but sometimes in large groups, between July and October. The cap is large, up to 20 cm in diameter, in young mushrooms it is white, rounded-convex, then funnel-shaped, with a shaggy edge turned down, white or slightly yellowish, often with faintly noticeable watery concentric stripes. In damp weather it is mucous, which is why this mushroom is called “raw milk mushroom”. The pulp is white, dense, brittle, with a spicy odor.

The milky juice is white, acrid, bitter in taste, and turns sulfur-yellow in air.

The plates descending along the stalk, white or cream, with a yellowish edge, wide, sparse. The stem is short, thick, bare, white, sometimes with yellowish spots, and in mature mushrooms it is hollow inside. Conditionally edible, first category. Used for pickling, less often for pickling. Salted milk mushrooms have a bluish tint.

What is the difference between a white breast and a black one?

Grows in coniferous and deciduous forests. Occurs singly and in groups from July to October, and sometimes in November. The cap is up to 20 cm in diameter, almost flat, with a depression in the middle and a curled edge. Later, the cap becomes funnel-shaped with straightening edges. The surface is slightly sticky, olive-brown, lighter towards the edge. The first thing that distinguishes a white mushroom from a black one is the color of the outer color. The plates are dirty whitish, later with brownish spots. They darken when pressed.

The leg is short, thick, at first solid, then hollow. The pulp is dense, white or grayish-white, with abundant white acrid milky juice, darkening at the break. Black milk mushrooms are good for pickling. Thoroughly washed and soaked, they lose their bitterness, their flesh becomes crispy and dense. When salted, the cap acquires a beautiful dark purple-cherry color. Black milk mushrooms in salting do not lose their strength and taste for years. Conditionally edible, third category.

The difference between a white load and a milk mushroom

The cap of the milk mushroom is more concave than that of a real milk mushroom, less fluffy. In young caps, the edges of the cap are also turned inward, but not completely lowered. The hat and rare plates are white. The pulp is white; when broken, a bitter milky juice is released. The dry surface and white color are the distinctive features of this mushroom.

Grows from late July to late autumn. The main difference between white mushroom and milk mushroom is that it is found in coniferous, deciduous and mixed forests in the northern part of the forest zone. Grows from July to October. The cap is white - up to 20 cm in diameter - at first flat-convex with a curved edge and a depression in the middle, then funnel-shaped with straightening edges, pure white, sometimes with brownish-yellow spots (scorches). The leg is up to 5 cm long, smooth, at first solid, then hollow, white. The flesh is white, does not change at the break, the flesh in the cap tissue is moist, in the plates it is caustic. The plates are descending, narrow, clean, sometimes forked towards the outer edge, bifurcated, white.

Usually this mushroom is salted. The salted load acquires a slightly brownish color. In many places, white milk mushrooms are called “dry milk mushrooms” in contrast to real milk mushrooms, which usually have a slightly slimy cap. White milk mushrooms differ from real milk mushrooms in other ways. The edges of their caps are not pubescent, and the flesh does not contain milky juice. Conditionally edible, second category, used salted and pickled. In the northern half of the forest zone there is another type of podgrudok - black podgrudok. The cap is up to 15 cm in diameter, flat-convex with a depression in the middle and with a curled edge, later funnel-shaped, glabrous, slightly sticky, from dirty gray to dark brown in color.

The pulp is white or grayish-white, without milky juice.

The plates are often grayish-dirty in color and turn black when pressed. Because of the dark color of the cap, the mushroom is sometimes called “grain”, and because of its fragile flesh – “black russula”. These mushrooms are often wormy. Its plates are very caustic. For salting, it must be boiled. When salted and boiled, it is dark brown in color. Conditionally edible, third category, used only for salting. Salted mushrooms turn black.

Look at the difference between milk mushrooms and subloads in the photo, which shows the main differences.

How do milk mushrooms differ from milk mushrooms?

It grows from the end of August until the first frost, mostly alone in birch forests and mixed forests, mainly in the northern part of the forest zone. The cap is up to 12 cm in diameter, at first flat with a hole in the center and with a rolled edge, later funnel-shaped, fibrous, shaggy and woolly along the edge. Let's figure out how milk mushrooms differ from milk mushrooms and how to differentiate them in the field.

In wet weather, the middle of the cap is sticky, pink or yellowish-pink, with pronounced dark concentric zones. The plates are adherent or descending, thin, white or slightly pinkish. The leg is up to 6 cm long, up to 2 cm in diameter, cylindrical, hollow, one-color with a cap. The pulp is loose, brittle, white or pinkish, with white, pungent, acrid milky juice. Volnushka is used for salting. It is pickled only after thorough soaking and boiling, otherwise the mushrooms can cause severe irritation of the gastric mucosa. It is best to take young mushrooms for pickling, up to 3–4 cm. Their cap is strong, with the edge curled deep inside. Such small waves are called “curls”. When salted, it has a pale brown color with an admixture of pink, and retains pronounced dark zones. In the northwestern and central regions of the country and in the Urals, usually on the edges of young birch forests from the beginning of August to October you can find the white moth. It is in many ways similar to the pink wave, but smaller. The cap, up to 6 cm in diameter, is fluffy-silky, at first convex, later funnel-shaped, white with yellowish-reddish, blurry spots, with a curled hairy edge. The white milky juice is pungent and sometimes bitter. The plates are light fawn, slightly pinkish, adherent or descending, frequent, narrow. The leg is dense, brittle, short, smooth. The flesh is white or slightly pinkish. Belyanka is sometimes confused with white podgruzdka. But the latter has a much larger cap, and the edge is bare or slightly pubescent. It is only used for pickling after preliminary soaking in water or scalding with boiling water. Belyanka is valued for its delicate pulp and pleasant taste. When salted it is light brownish. The mushroom is conditionally edible, second category.

Differences between violin and milk mushroom

Quite often found in coniferous and deciduous forests of the middle zone, in large groups, from mid-June to mid-September. The cap is up to 20 cm in diameter, at first flat-convex, depressed in the middle, with a curled edge. The difference between the violin and the milk mushroom is that later the cap becomes funnel-shaped with a wavy, often cracked edge. The surface is dry, slightly pubescent, pure white, later slightly buffy. The plates are sparse, whitish or yellowish. The leg is up to 6 cm long, thick, somewhat narrowed at the base, solid, white. The pulp is coarse, dense, white, later yellowish, with abundant white, pungent, pungent milky juice. The collected mushrooms in the basket rub against each other and make a characteristic creaking sound. For this they were called “violinists”, “creakers”. Mushroom pickers do not always take these mushrooms, although they are used for salting, becoming strong and acquiring a mushroom smell. The mushroom becomes white with a bluish tint and squeaks on the teeth. The mushroom is conditionally edible, category four. Used for salting and pickling. It must first be soaked and boiled to remove bitterness.

How to distinguish white milk mushroom from bitterling

You need to know how to distinguish white milk mushroom from bitterling, since it is found everywhere, but mainly in the northern half of the forest zone. Prefers several rain forests. Usually grows in large groups. The cap is up to 8 cm in diameter, initially flat-convex, then funnel-shaped, usually with a tubercle in the middle, dry, silky, red-brown. The plates are descending or adherent, frequent, pale reddish-yellowish, usually with a white coating from spores. The leg is up to 8 cm long, smooth, cylindrical, first solid, then hollow, light reddish-brown, with white felt at the base. The pulp is dense, at first white, then slightly red-brown without much odor. The milky juice is white and very caustic; it is not for nothing that the mushroom is called bitter. Because of the very bitter, pungent taste, mushrooms are only salted, they must be boiled first, and only then they are salted. When salted, the mushrooms are dark brown in color, with a noticeable sharp lump on the cap. The mushroom is conditionally edible, category four.

Differences between black milk mushroom and pig milk

Svinushka, a genus of lamellar mushrooms. The difference between a pig and a milk mushroom is that it has a cap with a diameter of up to 20 cm, initially convex, then flat, funnel-shaped, with an edge turned inward, velvety, yellow-brown, sometimes with an olive tint. The flesh is light brown, darkening when cut. The plates are decurrent, connected at the bottom by transverse veins, and are easily separated from the cap. Leg length up to 9 cm, central or shifted to the side, narrowed downwards, the same color as the cap. Mushroom grows in the forests various types, in large groups, from July to October, can form mycorrhiza.

It is imperative to know the difference between a black milk mushroom and a pig, because in last years pig is classified as poisonous mushrooms(can cause poisoning, even death). It contains substances that lead to a decrease in red blood cells in the blood. Moreover, the manifestation of poisoning depends on the individual characteristics of the human body and can occur either a few hours later or several years after consuming these mushrooms. The fat pig is distinguished by its larger size and dark brown velvety leg. Forms mycorrhiza or settles on wood. Conditionally edible. Pig animals have the ability to accumulate harmful compounds of heavy metals.

What is the difference between a milk mushroom and a spruce row?

Grows on sandy soil in coniferous, mainly pine forests from August until autumn frosts, singly and in small groups. Distributed everywhere, but quite rare. The cap is up to 10 cm in diameter, fibrous, mucous-sticky, initially flat-convex, then semi-prostrate, light gray to dark gray in color, often with a yellowish or purple tint, darker in the center than along the edge, with radial dark stripes .

The most important thing that distinguishes milk mushroom from spruce row is that its flesh is not brittle, white, does not turn yellow in the air, has a faint smell of flour, and tastes fresh. The plates are white, then light yellow or bluish-grayish, sparse, wide. The leg is up to 10 cm long and up to 2 cm thick, smooth, white, then yellowish or grayish, fibrous, sits deep in the soil. The mushroom is edible, category four. Used boiled, fried, salted and pickled.

Differences between white milk mushroom and white milk mushroom

In the northwestern and central regions of the country and in the Urals, usually on the edges of young birch forests from the beginning of August to October you can find the white moth. It is in many ways similar to the pink wave, but smaller. The difference between the white milk mushroom and the white milk mushroom is as follows: the cap, up to 6 cm in diameter, is fluffy-silky, at first convex, later funnel-shaped, white with yellowish-reddish, blurry spots, with a curled hairy edge.

The white milky juice is pungent and sometimes bitter. The plates are light fawn, slightly pinkish, adherent or descending, frequent, narrow. The leg is dense, brittle, short, smooth. The difference between milk mushrooms and milk mushrooms is that their flesh is always white, and not slightly pinkish. Belyanka is sometimes confused with white podgruzdka. But the latter has a much larger cap, and the edge is bare or slightly pubescent. It is only used for pickling after preliminary soaking in water or scalding with boiling water. Belyanka is valued for its delicate pulp and pleasant taste. When salted it is light brownish.

What is the difference between a false breast and a real one?

The first thing that distinguishes a false breast from a real one is a cap with a diameter of 4-12 cm, densely fleshy, convex or flat-spread to funnel-shaped, sometimes with a tubercle, initially with a bent edge, and later with a drooping edge, dry, silky-fibrous, finely scaly, with age almost naked, ocher-meaty-reddish, ocher-dirty-pinkish-gray or pinkish-brownish, with vague spots when drying. The plates are descending, narrow, thin, whitish, later pinkish-cream and orange-ocher. The leg is 4-8×0.8–3.5 cm, cylindrical, dense, eventually hollow, tomentose, hairy-tomentose at the base, the color of the cap, lighter in the upper part, mealy. The pulp is yellowish with a reddish tint, the lower part of the stem is reddish-brownish, sweet, without much odor (when dried, it smells of coumarin); The milky juice is watery, sweet or bitter, and does not change color when exposed to air. Grows in moist coniferous and deciduous forests. Fruiting bodies are formed in July – October. Poisonous mushroom.

Watch how to distinguish a white milk mushroom from a false one in the video, which shows all the features.

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

What does a truly royal mushroom look like?

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

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

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

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

Read also

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

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

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

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

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

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

Are there false milk mushrooms?

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

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

How to cook milk mushrooms correctly?

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

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

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

Mushroom poisoning: what to do?

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

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

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

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

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

How to collect milk mushrooms and distinguish them from other mushrooms

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

Secrets of salting milk mushrooms

You cannot salt or pickle very old mushrooms that have “rust” stains.
You cannot salt wormy mushrooms or mushrooms with insects.
Do not salt the mushrooms without soaking them, they will be very bitter, even if you boil them 2-3 times. Be sure to soak the milk mushrooms, changing the water to clean water every 3-4 hours. Many people recommend doing this for 2-3 days. But if it’s hot, the water with mushrooms quickly deteriorates and begins to smell and foam. Therefore, it is better to soak the mushrooms from a day to a day and a half, that is, 1 night and 2 days. To make the mushrooms lose their bitterness faster, you can soak them every 2 hours. Soaked milk mushrooms will lose their bitterness, and you will get an excellent snack.
It is better to salt milk mushrooms in an enamel bowl that does not have rust or cracks, in a ceramic barrel, wooden barrel or glass container.
After you remove a portion of mushrooms from the dish, rinse them and wash the rag and pressure each time.

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

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

Salted milk mushrooms 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.

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

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

Benefits and harms

In addition to 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

1. Pour about 3 liters of water into the pan, add spices, except garlic.
2. Place the mushrooms into the boiling liquid and cook for half an hour.
3. 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.
4. 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.
5. 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.
6. Pour the brine from the pan into the filled containers, after straining it. Discard herbs and spices.
7. 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:

1. 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.
2. 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.
3. 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.
4. 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.
5. Cut the boiled milk mushrooms into small cubes or strips. Place a deep, thick-bottomed frying pan over medium heat. big amount vegetable oil, heat it up and add chopped mushrooms. It is better to pre-bread them in wheat flour. Since the milk mushrooms are almost completely ready, you need to fry them in a frying pan for no more than 5 minutes until golden brown.
6. 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.
7. 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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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:

1. 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.
2. 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.
3. 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 fried milk mushrooms 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:

1. 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.
2. 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- 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.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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

1. 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.
2. Drain the boiled mushrooms hot water, fill them with prepared brine.
3. Add dill seed, black pepper, bay leaf to the brine, put the pan on the stove, cook for about ten minutes.
4. 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.
5. 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.
6. 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.
7. 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.
8. Add a tablespoon to each jar filled with mushrooms. sunflower oil, then cover the container with a nylon lid and put it in the refrigerator.

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

Cold

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

Product set:

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

What we do

1. 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.
2. After arranging the contents, cover the mushrooms with wide horseradish leaves, and on top of them with several layers of clean gauze.
3. We place a wooden circle on top of the gauze and place sterilized pressure on it.
4. If we notice that too little brine is released, we change the installed pressure to a heavier one.
5. 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

1. Boil the pre-soaked milk mushrooms in boiling water for a quarter of an hour.
2. 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.
3. Pour the specified amount of refined vegetable oil into a deep frying pan, throw in the onion cut into half rings.
4. After three minutes, add sugar to the onion, mix thoroughly until the latter dissolves, fry for the same amount of time.
5. Add mushrooms and all the spices to the pan. Salt to your taste.
6. After ten minutes, put the entire volume into the frying pan. tomato paste and simmer for another ten minutes.
7. 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.
8. 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

1. We line the bottom of each jar with horseradish, cherry and currant leaves mixed together, and put a few laurel leaves on top.
2. We carefully compact the mushrooms, placing them with their stems up, sprinkling them with salt and arranging them with dill stems.
3. 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

1. In the indicated volume of water, dissolve table salt in the amount of two tablespoons and boil the liquid.
2. Place the mushrooms in a saucepan and cook in boiling water for about 15 minutes.
3. We drain the water and place the main ingredient in a colander to drain.
4. 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.
5. Throw the leaves into the brine, then the mushrooms, and boil again in the aromatic liquid for about ten minutes.
6. We transfer the milk mushrooms into a glass, pre-sterilized container, pour 0.03 l into each jar acetic acid, fill with hot brine, roll under tin lids.

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

Shelf life

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

Table - Shelf life of milk mushroom preparations

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

It is believed that pickling, which involves preliminary boiling of the main ingredient, is a safer method of preparation. 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.

A bunch of different types The milk mushroom hides under pine needles and fallen leaves, slightly lifting the loose, damp soil. They are nourishing and tasty, thanks to their dense structure they “reach” the kitchen without loss, and in addition, they are very generous - on a good day you can pick up not just a few pieces, but several buckets of excellent mushrooms.

Main types of milk mushrooms

The most famous species with excellent taste qualities. The cap is fleshy, at first spread out and then pressed in the center, with curved fringed edges, reaching a diameter of 20 cm. The skin is milky or yellow in color, sometimes with reddish spots, slimy in rainy or foggy weather.

The leg is smooth, up to 6 cm high, with frequent creamy-white plates descending on it. The pulp is tight, white, with acrid juice, turning yellow at the break. This best view for pickles, in which the fruiting bodies acquire a light blue tint.

The cap is at first flat-rounded, with an elevation in the center, later concave, up to 30 cm in diameter, white, with reddish or purple streaks, slightly pubescent. The plates are dense, white with a pink tint, descending onto a dense stalk up to 8 cm high, which becomes narrower at the base. The pink tint of the plates is the main difference between this species and other laticifers.

The pulp is milky-white, with a fruity aroma; when crushed, it releases a caustic white liquid that does not darken in air.

A beautiful mushroom, with an appetizing golden cap up to 15 cm in diameter, concave in the center and fringed at the edges, slimy in the rain and glossy on a sunny day. The leg is strong, small, up to 5 cm tall, with a yellowish tint and patterned golden streaks or spots.

The often located plates are creamy and descend onto the stem. The pulp is juicy, a burning juice appears at the break, which then darkens. During collection and transportation, dark spots may appear at touch points.

The cap is spread out, then funnel-shaped with edges turned down, up to 12 cm in diameter. The skin is brown-orange, with a reddish tint, covered with brown spots. Yellowish plates descend on the stem of the same color.

The pulp is fleshy, creamy white, when broken it acquires a pink tint and releases a watery white liquid with a pungent taste and a slight mushroom odor. The mushroom is used for pickling and is considered conditionally edible.

Another name for oak milk mushroom is oak milk cap. If you are interested in learning more about saffron milk caps, read the article “”.

This dark mushroom is very tasty in pickles, acquiring a wine-like, reddish hue. The cap is rounded-flat, later sunken, up to 20 cm in diameter, brownish-yellow with an olive tint or dark green, the surface may be covered with concentric circles. The edges are curved, slightly fringed. The skin is slimy, especially in rainy weather.

A greenish sticky stalk up to 8 cm high, tight and full, becoming hollow towards the base, the surface is covered with dents. In the upper part, thinned plates of a yellowish-olive color descend on it. The white flesh is fleshy, greyish when crushed, releasing a milky liquid that turns purple when exposed to air. The cap is often dirty, the surface is covered with soil particles and debris, and it has to be scraped off before cooking.

White milk cap (dry milk mushroom) (Russula delica)

White cap is a tasty and aromatic type of russula, the cap is whitish-cream with brown streaks, up to 20 cm in diameter, rounded-convex and then concave. The plates are frequent, creamy-white, falling on a straight or slightly curved strong stem. The pulp is tight, creamy, with a subtle mushroom aroma and pungent taste.

The surface is usually covered with ingrown soil particles. In dry weather, dry fabrics can crack like parchment, which is why the padding gets its second name.

Places of distribution and time of collection

More often, these mushrooms grow in large groups, families, or, as mushroom pickers say, “flocks,” in late summer and autumn in deciduous or mixed forests.

Real milk mushroom- a common species, found quite often in light deciduous or mixed forests, among linden and birch trees. It inhabits small clearings and sometimes quite large colonies. The best soils for its development are those with white clay close to the soil surface. Mushrooms are collected from July until frost. Connoisseurs especially value autumn harvests - the fruiting bodies are not so well stored, but also do not have an acrid bitterness.

Under thin aspen trees, according to its eloquent name, there is aspen mushroom , forming neat clearings, not far from one another, fused together in the form of chain links. It likes to settle near the root system of poplars of various types, often growing in poplar plantations and forest belts. The collection time is only two months long - August and September.

Bright yellow milk mushroom has taken a liking to spruce forests - under the thick paws of dark spruce trees grow small close groups of these mushrooms, less often it forms entire clearings. Harvesting occurs in late summer and early autumn.

Oak milk mushroom grows in numerous families in oak forests, prefers soft calcareous soils, and settles in abundance on the slopes of warm, sun-warmed hills. Tight greenish fruiting bodies of this species are found from late summer until frost.

Individually or in large groups, it lives in birch groves. black breast. It is collected by carefully cutting off the short stem during the period of mass offering - from mid-July to the end of summer.

Loader white grows singly or in clearings in oak groves, birch and mixed forests. The collection begins in mid-summer and lasts until September.

False milk mushrooms and doubles

Conditionally edible milk mushrooms and some similar species are not poisonous, but have an unpleasant taste. They are successfully used in cooking after preparatory treatment - prolonged soaking or boiling in lightly salted water.

Light mushrooms grow in clearings or rows in deciduous forests, rarely among conifers; they love dampness and dense shade. The cap is up to 20 cm in diameter, convex or flat, then concave, cream-colored, with a lighter shade along the edges; brown spots quickly appear at the site of damage.

The pulp is dense, but fragile; at the break, a viscous white liquid is released, the taste is acrid, with a taste of hot pepper. Eating is permissible in salted form and only after prolonged soaking with frequent changes of water. Dry powder from fruiting bodies is used as a spicy, hot seasoning.

Camphor milkweed often grows near conifers on damp, mossy soil and on decaying wood. The cap is 5–6 cm in diameter, convex, then concave, with a wavy edge, glossy, reddish-brown. The plates are pinkish, then brown, descending onto an even thin stalk up to 5 cm high, tuberous in shape at the bottom.

The pulp is brittle, loose, brick-brown, with a very strong, rather unpleasant smell of camphor or dry clover. At the break, a whitish juice is released that does not change color in air. The characteristic smell will prevent the mushroom from being confused with others, as well as being used as food.

In oak forests and birch forests from mid-summer to October you can find violin - a conditionally edible mushroom with a pungent taste that grows in large clearings. The white cap is fleshy, covered with villi, concave, later taking the shape of a funnel, with folded edges, up to 25 cm in diameter. The plates are creamy-white, sparse, descending onto a rounded stalk up to 8 cm high.

The pulp is white, fragile, and when broken it releases an acrid milky-white juice. The leg is almost completely buried in the ground, so only the violin caps are collected. Before cooking, they are soaked for a long time and then used for pickles.

In the dampness of conifers or mixed forests, as well as in birch forests, singly or in clearings, golden milkweed grows, classified as a conditionally edible mushroom. 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 is necessary for the prevention of osteoporosis, maintains healthy skin and hair, and 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 are widely used in folk medicine.

During the preparation of pickled pickles, during fermentation with the participation of lactic acid, special substances are produced that have an anti-inflammatory effect and lower cholesterol levels.

Contraindications

Mushroom dishes are too heavy food for people with impaired function of the pancreas, liver and gallbladder.

Constant excessive consumption of these foods, saturated 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 productivity, lack of poisonous doubles and high transportability make this species one of the best trophies for lovers of “quiet hunting”.

Bitter milk mushroom popularly known as bitterweed, it is also called bitterling, red bitterling, and bitterweed. Found in groups and singly in coniferous or mixed (with pine, birch, spruce) forests. The growth period occurs at the end of June - end of October. Prefers damp places, edges of swamps, mossy litter.

The cap with slight pubescence from 3 to 10 cm in diameter first has a convex shape with a tubercle, then convex-spread with a small sharp tubercle, later funnel-shaped with thin straight edges. The surface is dry. matte, red-red-brown in color with a darker red-brown center and lighter edges. In wet weather it becomes shiny and sticky.

The plates are frequent, not wide, adherent or slightly descending. The color of the plates is first yellowish-cream, then red-brown with a whitish coating from fungal spores.

The leg has a length of 5-9 cm and a diameter of up to 2 cm. The shape is cylindrical, the structure is first dense and solid, then hollow. The color is the same as the hat. At the base, the leg is slightly thickened, slightly darker, and has white pubescence.

The pulp is dense, brittle, has a woody smell and bitter taste. In young individuals the flesh is whitish, in older individuals it is fawn or brownish. It produces abundant white milky juice, which is very caustic and bitter. The juice does not change color when exposed to air.

Consumed salted and pickled. Requires pre-soaking in cold water followed by boiling for at least 15 minutes.

The medicinal qualities of the mushroom are due to the presence of a substance that can slow down the growth of pathogenic bacteria (such as Staphylococcus aureus, Escherichia coli and subtilis).

Photos and pictures of bitter milk mushrooms (bitter mushrooms)