Milk mushrooms - 10 recipes

Milk mushrooms are quite popular mushrooms in Rus' that are suitable for pickling. However, to prepare mushrooms, it is necessary to soak the milk mushrooms before further manipulation. Milk mushrooms have a dense texture and hold their shape well, which has a beneficial effect on the appearance of the finished snacks. The selection contains interesting options that you will definitely like.

Crispy pickled milk mushrooms for the winter in jars

Crispy pickled milk mushrooms in jars for the winter are easy to prepare. But before the conservation process itself, they require careful attention to themselves. Mushrooms are soaked for one to three days. And only then proceed directly to marinating. The snack turns out incredibly appetizing and perfectly diversifies a boring diet.

1. 
   To prepare milk mushrooms, carefully sort them out to remove any specks. Unload into a large container and fill with cold water.Soak for three days, changing the water periodically. The procedure is needed in order to get rid of the characteristic bitterness and milky juice.
2. 
   We wash the soaked milk mushrooms well and then put them in a pan with salted water. Cook for 20 minutes, when foam appears, remove it with a slotted spoon.
3. 
   Strain the mushrooms through a colander and rinse under running water.
4. 
   Pour 700 milliliters of water into the pan. Add two tablespoons of salt and granulated sugar. For aroma, add spices and cook for 7 minutes.
5. 
   Place the boiled milk mushrooms into the boiling marinade. Bring to a boil, reduce heat and simmer for 15 minutes. A couple of minutes before the end of cooking, add vinegar.
6. 
   We sterilize clean jars. Add slices of peeled garlic and add dill seeds for flavor.
7. 
   We fill the jars tightly with mushrooms, and then pour the marinade.
8. 
   Screw with sterilized screws. We lay it on its side and wrap it in a warm blanket.
9. 
   We put the preserved food in the basement.
10. 
    The sample can be taken after 10 days. Bon appetit!

Fried milk mushrooms in a frying pan

Fried milk mushrooms in a frying pan is an original treat that looks presentable for any occasion. Anyone can fry milk mushrooms without any problems. Fragrant mushrooms will bring a lot of indescribable sensations. Especially gourmets will be impressed.

Cooking time - 30 min.

Cooking time - 10 min.

Portions – 3

Ingredients:

• Salted milk mushrooms – 500 gr.
• Onions – 1 pc.
• Ground black pepper - to taste.
• Vegetable oil - for frying.
• Garlic – 1 clove.
• Salt - to taste.

Cooking process:

Step 1. Prepare the ingredients.

Step 2. Cut the salted milk mushrooms into bars or as you like.

Step 3. Heat the frying pan. Lightly oil and unload the prepared milk mushrooms.

Step 4. Brown the mushrooms for 10 minutes, stirring regularly. They cook quickly, you just need to brown them.

Step 5. When the mushrooms acquire a pleasant shade, remove them from the frying pan.

Step 6. Cut the peeled onion as you like.

Step 7. Unload into the frying pan where the milk mushrooms were fried. Let it simmer until the onion turns golden.

Step 8. Peel the garlic and chop thinly.

Step 9. Add mushrooms and garlic slices to the stewed onions. Season with spices based on your taste. We don’t add a lot of salt, since the mushrooms are already salted.

Step 10. After stirring, add a little oil and fry everything together for 5 minutes.

Step 11. Present the rosy mushrooms in portions, decorating as desired. Bon appetit!

Cold salting of milk mushrooms

Salting milk mushrooms in a cold way is a process that even an amateur can master. Pickling mushrooms will not take much time, but do not forget that before the process itself you need to soak the milk mushrooms. The snack turns out to be quite appetizing and aromatic, stores well and perfectly complements boring food, adding variety to it.

Cooking time - 30 min.

Cooking time - 15 minutes.

Portions – 1

Ingredients:

• Milk mushrooms – 5 kg.
• Granulated sugar - a pinch.
• Black peppercorns – 1 tsp.
• Currant leaf – 6 pcs.
• Garlic – 1 head.
• Salt – 5 tbsp.
• Horseradish - 2 roots.
• Bay leaf – 6 pcs.

Cooking process:

Step 1. Thoroughly sort out the milk mushrooms from forest debris, put them in a large saucepan and fill them with cold water. Leave to soak for two to three days. Twice a day, changing the water.

Step 2. Wash the soaked mushrooms thoroughly and dry. We prepare salt without any additives.

Step 3. For 1 kilogram of milk mushrooms there is one tablespoon of salt.Take a clean enamel bucket and sprinkle it with salt.

Step 4. Next, place a layer of mushrooms, caps down, and sprinkle with salt again.

Chic 5. When the bucket is full, close it with a plate of smaller diameter. We install oppression. Let it sit for a day.

Step 6. After a day, a large amount of liquid is formed.

Step 7. Now we prepare the fragrant flavorings. Peel the horseradish roots and cloves of garlic, cut into slices.

Step 8. Place the salted milk mushrooms in sterile jars, placing garlic and horseradish between the layers, and also add peppercorns, leaves and bay leaves. We try to compact the mushrooms without damaging them. We fill the voids with brine.

Step 9. Cover with lids and place a saucer or plate underneath so that during the fermentation process the liquid collects there. We move it to the cold for 30-40 days.

Step 10. Enjoy this amazing snack or use it to prepare other mouth-watering dishes. Bon appetit!

Hot salted milk mushrooms

Hot salted milk mushrooms are no different from preparing other varieties of mushrooms. Salted milk mushrooms are in high demand among those who do not eat meat or fast. The appetizer turns out quite appetizing. Once you try it, it’s difficult to refuse salted mushrooms in the future.

Cooking time – 40 min.

Cooking time - 20 minutes.

Portions – 2

Ingredients:

• Milk mushrooms – 1 kg
• Black peppercorns - to taste.
• Oak leaves - to taste.
• Garlic - to taste.
• Salt – 2 tbsp.
• Dill inflorescences - to taste.
• Water – 1 l.

Cooking process:

Step 1. We sort out the milk mushrooms and rinse them well under running water. Soak in a large container for a couple of hours, rinse again. We divide large specimens into convenient parts.

Step 2.Pour water into a deep saucepan. Salt at the rate of two tablespoons of salt per liter of water. Place the prepared milk mushrooms into boiling water.

Step 3. After boiling, minimize the temperature, remembering to remove the foam and stir. Add laurel and other spices. Continue cooking for 20 minutes. A clear brine indicates that the mushrooms are cooked.

Step 4. Strain through a colander. We do not pour out the brine.

Step 5. Distribute the milk mushrooms into sterilized jars. Toss with spices and herbs. Boil the brine and pour it over the mushrooms. Seal with nylon lids. Once cooled, move the pieces into the refrigerator. After 45 days, you can taste salted mushrooms.

Step 6. It is permissible to store the milk mushroom snack in a cellar or other room at a temperature of 4-6 °C.

Step 7. Serve aromatic mushrooms with potatoes or as an independent treat, flavored with fragrant oil or sour cream. Bon appetit!

Gruddyanka soup made from salted milk mushrooms

Georgian soup made from salted milk mushrooms is an interesting treat that is not at all difficult to prepare. The aromatic soup will bring unforgettable pleasure and gastronomic ecstasy. If you have salted milk mushrooms in stock, you simply must implement a great, simple option.

Cooking time – 1 hour 00 minutes

Cooking time - 20 minutes.

Portions – 5

Ingredients:

• Salted milk mushrooms – 200 gr.
• Sour cream - to taste.
• Black peppercorns - to taste.
• Rice – 2 tbsp.
• Onions – 1 pc.
• Salt - to taste.
• Potatoes – 1 pc.
• Water – 2.5 l.
• Bay leaf – 1 pc.
• Greens - to taste.

Cooking process:

Step 1. Cut the milk mushrooms into strips. To prevent the soup from being too salty, first wash off or even soak the mushrooms.Cutting the ingredients will not affect the taste of the dish. Therefore, we set the cutting method at our discretion. But for a presentable appearance, we observe the size and shape of the cut.

Step 2. Peel large potatoes with a housekeeper.

Step 3. Remove the outer skin from the onion. Thinly chop into half rings. Place the pan filled with water on the fire. After boiling, add the potato slices. After 7 minutes, unload the mushroom slices. Next we throw in the onion. There is no need to add all the cuttings at once. The components are unloaded depending on the cooking duration.

Step 4. Add bay leaf and season with spices to taste. Bring to a boil, remove the foam. Rinse the rice until the water runs clear. When the potatoes are half cooked, add the washed rice. Continue cooking until the cereal is cooked.

Step 5. Cool the fragrant soup slightly and pour into portions. For full taste, flavor with sour cream. Sprinkle with chopped herbs (fresh or frozen). The recipe is ideal for busy housewives and those who love quick and simple food. Bon appetit!

Pie with salted milk mushrooms and potatoes

Pie with salted milk mushrooms and potatoes is a gastronomic masterpiece that even an inexperienced housewife can repeat. Preparing the pie will take quite a long time if you use homemade dough. If you take care of this in advance and purchase ready-made yeast dough, the time costs will be reduced significantly.

Cooking time – 2 hours 30 minutes

Cooking time - 20 minutes.

Portions – 6

Ingredients:

• Salted milk mushrooms – 300 gr.
• Potatoes – 400 gr.
• Onions – 150 gr.
• Hard cheese – 150 gr.
• Sour cream - to taste.
• Milk – 100 ml.
• Fresh/dry yeast – 20 gr./7-10 gr.
• Flour – 250 gr.
• Chicken eggs – 1 pc.
• Vegetable oil – 1 tbsp.
• Granulated sugar – ½ tsp.
• Salt - to taste.

Cooking process:

Step 1. The key to a delicious pie is properly prepared yeast dough. Therefore, we heat the milk to a warm state (37-38 degrees), dilute granulated sugar, a spoonful of flour and dry or raw yeast in it.

Step 2. After mixing well, cover with a towel or cover with cling film and let the yeast activate, leaving for 15 minutes. After 15 minutes, provided that we use high-quality yeast, the dough will rise.

Step 3. Beat the eggs with salt.

Step 4. Add vegetable oil to the liquid mixture and mix well.

Step 5. Pour the suitable dough and stir. Add flour, previously sifted, in parts and knead the dough. Cover with a towel and leave to rise for half an hour.

Step 6. Chop the peeled onion.

Step 7. Wash the milk mushrooms thoroughly and dry them. Cut into thin strips. We cut the peeled potatoes in the same way as mushrooms.

Step 8. Grind the cheese.

Step 9. Grease the refractory mold with oil and distribute the dough, forming the sides. Coat the dough with sour cream.

Step 10. Distribute the mushroom layer. Season with salt and pepper. Sprinkle with chopped onions. Cover with potatoes. Coat with sour cream and sprinkle with cheese shavings.

Step 11. Place in an oven preheated to 180° and bake the pie for 35 minutes.

Step 12. Carefully check the readiness of the pie. Using oven mitts, remove it from the oven. Sprinkle with chopped herbs and serve in portions. Bon appetit!

Pies stuffed with salted milk mushrooms

Pies filled with salted milk mushrooms will bring an indescribable sensation to all lovers of home-baked goods.Making pies is not a simple recipe, as it requires time to prepare the yeast dough. However, if you use store-bought dough, you will save a lot of time.

Cooking time – 2 hours 00 minutes

Cooking time - 30 min.

Portions – 8

Ingredients:

• Salted milk mushrooms - to taste.
• Rice – 2 tbsp.
• Dill - to taste.
• Black pepper - to taste.
• Salt - to taste.
• Ghee butter – 2 tbsp.
• Vegetable oil - for frying.

For the test:

• Wheat flour – 3 tbsp.
• Large chicken eggs – 1 pc.
• Granulated sugar – 1 tbsp.
• Salt – 1 tsp.
• Vegetable oil – 1 tbsp.
• Milk – 200 ml.
• Ghee butter – 1 tbsp.
• Dry yeast – 10 gr.

Cooking process:

Step 1. Pour heated milk into a cup and dilute granulated sugar and dry yeast in it. Cover and put in a warm place to rise. When the mass rises like a cap, the dough is ready.

Step 2. Add the egg into the suitable dough and add salt. Mix well.

Step 3. Heat the vegetable oil and butter until warm and pour it into the liquid mixture. Shake with a whisk.

Step 4. Add sifted flour in parts and knead thoroughly. If you follow all the steps according to the instructions, the dough will not be clogged, but soft and elastic. Cover the container and put it in a warm place to rise. Punch down the risen dough and leave until the next rise.

Step 5. While the dough is rising, wash or soak the salted milk mushrooms and chop them.

Step 6. Chop the peeled onion, place it in a frying pan, and season with melted butter.

Step 7. Fry until nicely browned, stirring regularly.

Step 8. Finely chop the washed greens.

Step 9. Wash the rice thoroughly and cook until “to the bite” condition. Then rinse under the tap.Leave on a sieve to remove excess moisture. Combine the fried onions with washed rice, chopped mushrooms and herbs. Salt and pepper. Simmer for 5 minutes so that the flavors become friends.

Step 10. Divide the risen dough by the number of pies, form a round piece, distribute the filling in the middle and pinch the free edges. Fry the pies in a hot oiled frying pan until golden brown. These pies can be baked in the oven, first coated with shaken yolk.

Step 11. Serve the fragrant pastries to the table piping hot. But even when cooled, the pies also remain very appetizing.

Step 12. The pies come out soft, fluffy and with a fragrant filling. Good for a snack or tea party, as well as a full meal. The pies are convenient to take with you. Bon appetit!

Pickled milk mushrooms without vinegar for the winter

Pickled milk mushrooms without vinegar are well stored for the winter. But my pickled mushrooms fly away instantly. Preservation is used as a cold treat, used for cooking soups, and also for filling homemade baked goods. Milk mushrooms preserved in an elementary way turn out to be mega appetizing and retain their integrity and presentable appearance well.

Cooking time – 1 day 1 hour 00 minutes.

Cooking time - 20 minutes.

Portions – 1

Ingredients:

• Milk mushrooms – 1 kg.
• Granulated sugar – 2 tsp.
• Black peppercorns – 4-5 pcs.
• Citric acid – 2 tsp.
• Salt – 3 tsp.
• Water – 1.5 l.

Cooking process:

Step 1. We wash the milk mushrooms in detail, having previously sorted out excess debris, needles and spoiled specimens.

Step 2. Unload into cold water and soak for 24 hours, periodically pouring out and adding clean water.The procedure is done in order to get rid of the milky juice.

Step 3. Rinse the soaked milk mushrooms. Cut large milk mushrooms into pieces. Unload the milk mushrooms into a deep pan. Season with salt and pepper. After boiling, reduce the temperature and cook for at least half an hour. Cooked mushrooms will sink to the bottom.

Step 4. Separately cook the marinade by combining water with salt and granulated sugar. Pour lemon into the boiling sauce.

Step 5. Drain the cooked milk mushrooms through a sieve or colander. Let the liquid drain.

Step 6. If desired, add spices to the boiling marinade - bay leaf, dill inflorescences and garlic for flavor. Place boiled milk mushrooms in sterilized jars, lightly tamping them, but without damaging the integrity. Distribute the boiling filling.

Step 7. Screw on with clean, sterilized lids or seal with nylon lids. Cool and transfer to a cool basement or store in the refrigerator until winter. But, as a rule, the sunset is eaten before winter comes. Bon appetit!

Mushroom caviar from milk mushrooms for the winter

Mushroom caviar from milk mushrooms for the winter is one of our family’s favorite snack options. Mushroom caviar is served with dried or fresh bread; it looks very presentable and appetizing. Such sandwiches attract guests not only with their appearance, but also with their unsurpassed aroma.

Cooking time – 1 hour 30 minutes

Cooking time - 20 minutes.

Portions – 6

Ingredients:

• Milk mushrooms – 1 kg.
• Tomato paste – 1-2 tbsp.
• Large onion – 1 pc.
• Sunflower oil – 100-150 ml.
• Ground black pepper - to taste.
• Salt - to taste.

Cooking process:

Step 1. We carefully sort the milk mushrooms, removing specks and spoiled mushrooms along the way.

Step 2. Place in a container and fill with water.Soak for a day. Replacing the water regularly. Then rinse the mushrooms thoroughly. We cut large milk mushrooms into segments.

Step 3. Place in a saucepan, fill with water, sprinkle with salt and place on the burner. After boiling, cook for half an hour at medium temperature. At the end of cooking, add bay leaves and peppercorns for flavor.

Step 4. While the mushrooms are cooking, peel the onion and chop it. Heat vegetable oil in a frying pan and add chopped onion.

Step 5. Strain the milk mushrooms through a sieve, remove the pepper and bay leaves. Leave for a while to get rid of excess water. Scroll the milk mushrooms through a meat grinder. Place the twisted mass in a thick-walled pan.

Step 6. Flavor with high-quality tomato paste.

Step 7. Pour in deodorized vegetable oil.

Step 8. Add the fried onion to the ingredients, mix well and place on the stove. Stirring regularly, fry for 15 minutes. At the end of the process, pepper and balance the taste if necessary.

Step 9. Fill the sterilized jars with hot caviar and screw them with sterilized twists. Cool under a fur coat of blankets. Then we put it away in a place for winter storage.

Step 10. Use the twist as a spread. Bon appetit!

Milk mushrooms stewed in sour cream

Milk mushrooms stewed in sour cream go perfectly with a potato side dish. Even a novice cook who does not have professional cooking skills can prepare milk mushrooms. Mushrooms prepared in this way have a luxurious creamy taste and impeccable aroma.

Cooking time – 2 hours 00 minutes

Cooking time - 20 minutes.

Portions – 4

Ingredients:

• Milk mushrooms – 800 gr.
• Onions – 1 pc.
• Ground black pepper - to taste.
• Sour cream – 200 gr.
• Flour – 15 gr.
• Salt - to taste.
• Vegetable oil – 20 ml.
• Boiling water – 1 tbsp.

Cooking process:

Step 1. Thoroughly sort out the milk mushrooms, then soak them in water for a day, periodically pouring and pouring water. Wash the soaked milk mushrooms thoroughly.

Step 2. Transfer the mushrooms to a fireproof container. Salt and fill with water. After boiling, reduce the temperature and cook for about an hour, skim off any foam that has formed.

Step 3. The cooked milk mushrooms will sink to the bottom, strain them through a sieve and rinse with running water. After cooling the mushrooms, cut them into cubes.

Step 4. Transfer to a frying pan heated with vegetable oil and fry until golden brown. Chop the peeled onion and add to the mushrooms. Fry the onion until soft. Season with sour cream. Mix well. Simmer for 10 minutes and dilute with a glass of boiling water. Boil for half an hour at minimum temperature.

Step 5. Divide the cooked milk mushrooms into portions and serve. If desired, complement the dish with your favorite side dish. Decorate with chopped herbs and you can taste it. The dish comes out filling and quite appetizing. They eat it both cold and hot. Bon appetit!