Among the various preparations that we diligently make all summer, salted milk mushrooms occupy a special place. Many mushroom lovers admit that milk mushrooms are one of the most best mushrooms for salting. Despite the fact that the mushroom is considered only a conditionally edible mushroom, the ease of picking it even for beginner mushroom pickers, as well as the rich taste, made the mushroom a particularly popular mushroom in our country. More recently, when mushrooms were salted in large wooden barrels, salted milk mushrooms could be seen on almost every table in winter. However, now that the recipes mushroom blanks are not a secret for anyone, among the abundance of all kinds of snacks, salted milk mushrooms are becoming less and less common. But you will not deny yourself the pleasure of eating real salted milk mushrooms seasoned with sour cream in winter, will you?
Despite the fact that it is a pleasure to collect milk mushrooms, since they grow in large groups, you will have to work hard to rid these mushrooms of the bitter milky juice, as well as clean them from the earth, needles and leaves. To do this, mushrooms are brushed under a stream of cool water, soaked and washed white. Put freshly picked mushrooms in a bowl of water, wash them a little from dirt and leaves, rinse in water and clean with a brush. With peeled mushrooms, use a small knife to remove wormy places, cut off the base of the stem and all the ugly places that you would not want to see in your plate in winter. Once all the mushrooms are prepared, you can proceed to the next step - soaking. It is during the soaking process that the main toxic substances are removed from the mushrooms, this is especially important for large, already middle-aged mushrooms, who have managed to accumulate a lot of excess substances in themselves.
Put the prepared milk mushrooms in a basin or bucket and fill with clean cold water. Make sure that the mushrooms are always completely in the water, for this you should lower a flat lid on them and put them under a small press. In this state, leave the milk mushrooms for a day or two, periodically changing the water. During soaking, the mushrooms are greatly reduced in size, in this form it becomes easier to make blanks from them. Drain the water from the bucket or basin in which the mushrooms were soaked, and rinse the milk mushrooms themselves several times in clean, cool water. Only after these procedures will the milk mushrooms be ready for salting.
Salted milk mushrooms(cold salting) 
Ingredients:
1 bucket of freshly picked mushrooms,
2 tbsp. salt,
1 package of black peppercorns,
20 currant leaves,
10 dill umbrellas,
12 large cloves of garlic
1 package bay leaf.
Cooking:
Prepare the milk mushrooms in the manner described above, i.e. peel, soak and rinse them. V enamel pan or a bucket, lay out the prepared mushrooms in layers, plates up. Large mushrooms pre-cut into pieces. Salt each layer of mushrooms evenly with 1-3 tbsp. l. salt. The amount of salt depends on the diameter of the dish. Place a few bay leaves, peppercorns, currant leaves and sliced cloves of garlic on each layer of mushrooms. On the topmost layer of mushrooms, additionally lay dill umbrellas, cover everything with a lid and press down with a load. Mushrooms should give juice, which should completely cover them, if this does not happen, put a heavier weight on top and leave in a cool place for 5-7 days. After this time, arrange the mushrooms in glass jars, trying to pack the mushrooms as tightly as possible. Pour the brine on top of each jar and lay out the dill umbrellas. Try to get rid of any air bubbles left in the jar, cover with a sterile plastic lid and put in a cool place.
Salted milk mushrooms (hot salting)
Ingredients:
1 kg mushrooms,
2 bay leaves,
3-4 cloves of garlic,
4-5 sprigs of dill,
5-6 currant leaves,
piece of horseradish root
salt.
Cooking:
Prepare milk mushrooms for salting, i.e. clean and soak them. Remove stems from mushrooms, they will not be used for salting. Prepare a brine from 1 liter of water and 2-3 tbsp. salt. Boil the resulting brine and boil the mushrooms in it for 20-30 minutes, constantly removing the foam. Then take out the mushrooms, throw them in a colander and rinse in running water. Sprinkle some salt on the bottom of an enameled or glass container. Lay the mushrooms with their hats down in a layer of about 5 cm. Sprinkle each layer with spices and salt at the rate of 5% salt to the weight of the mushrooms laid out. Cover the top layer with a clean towel and set the oppression. Periodically rinse the oppression in hot salted water. After 2 days, take the mushrooms to a cold room, and after 25-30 days it will be possible to serve delicious salted milk mushrooms to the table.
Salted mushrooms with mustard
Ingredients:
1 kg of fresh mushrooms,
2 tbsp salt,
500 ml of water
1 dill umbrella
1 tsp mustard seeds,
2 cloves of garlic
horseradish leaves,
2 peas of allspice.
Cooking:
Clean and soak the mushrooms. Add salt, coarsely chopped horseradish leaves, pepper, mustard, mushrooms and a dill umbrella to the water, the stem must first be cut off, it will come in handy a little later. Please note that the mushrooms are placed whole, their legs do not need to be cut off. Bring the water to a boil and simmer the mushrooms over low heat for 5-10 minutes. Place the finished milk mushrooms in glass jars, sprinkling with chopped garlic. Cut the dill stalk into pieces 3-4 mm longer than the diameter of the neck of the jar, set the resulting parts crosswise so that the dill prevents the mushrooms from floating to the surface. Close the jars with plastic lids and store in a cool place. After 10 days, the mushrooms will be ready to eat.
Ingredients:
1 kg mushrooms,
3 tbsp salt,
5-6 cloves of garlic
1 bunch of dill with an umbrella,
3 oak leaves
3 cherry leaves
1 large sheet of horseradish
5-6 black peppercorns.
Cooking:
Prepare the mushrooms for salting, soak them in salt water at the rate of 5 tbsp. salt per 10 liters of water, the water needs to be changed 2-3 times a day, while adding salt is not necessary. Wash the mushrooms in running water and cut off the stems. Cut large mushrooms in half or quarters. Peel the garlic, put the container for salting the mushrooms with horseradish leaves, put the mushrooms on the horseradish with their hats down in several layers. Each layer must be salted and shifted with oak and cherry leaves, as well as garlic, dill and black peppercorns. Cover the top layer of mushrooms with clean gauze, place a wooden circle and put a heavy weight on top, cover everything again with clean gauze and tie. If there is too much brine, you can drain it, if not enough, then you need to put a heavier load. Mushrooms will be ready in 25-30 days. Put the finished mushrooms in sterile jars, close with plastic lids and put in a cold place.
Ingredients:
1 bucket of fresh mushrooms,
onion,
1.5 st. salt.
Cooking:
Prepare mushrooms for pickling. Place the soaked and peeled mushrooms in a container for salting, sprinkling each layer of mushrooms with salt and chopped onion rings. Leave the milk mushrooms under oppression for a month, after a month transfer to jars, cover with lids and store in a cool place.
Ingredients:
5 kg mushrooms,
1 horseradish root
1 st. non-iodized salt
1 head of garlic
20 currant leaves,
20 cherry leaves
1 bunch dill,
6-8 cabbage leaves.
Cooking:
Clean the mushrooms and soak them in cool salted water at the rate of 5 tbsp. salt per 10 liters. water. After 3-4 hours, drain the salt water, rinse the mushrooms in running water and fill with clean cold water for another 5 hours. Wash the greens and horseradish root, divide the garlic into slices, and cut each slice in half. Peel the horseradish root and cut into slices. cabbage leaves cut into several large pieces. Put the mushrooms in layers in a plastic basin, each layer should be no more than two mushroom caps in height. Lay each layer with salt, spices and leaves. Cover the milk mushrooms with a flat lid, place oppression on top and leave at room temperature for 30-40 hours, during this time stir the milk mushrooms 2-3 times. When the mushrooms give enough juice, transfer them to jars and cover with plastic lids. Store the finished mushrooms in the refrigerator, periodically turning over and shaking. Salted mushrooms can be served on the table already 2 months after salting, before use, they must be washed in cold boiled water.
Ingredients:
1 kg of small black mushrooms prepared for salting,
5 umbrellas and dill stalks,
5 cloves of garlic
vegetable oil,
water,
2.5 tbsp non-iodized salt.
Cooking:
Boil water, add a little vegetable oil to it, dip the prepared milk mushrooms into it and cook for 7-8 minutes, then put them in a colander and wait until the water has completely drained. Add salt, finely chopped garlic and dill umbrellas to the mushrooms. Mix everything carefully. Cut the dill stalks into 5 cm pieces and set aside, they will come in handy later. Put the mushrooms in an enamel bowl and place oppression on top. Leave the mushrooms under pressure for 12 hours, then remove the pressure, mix and leave under pressure again for 12 hours. After that, put the mushrooms very tightly in jars and press down with dill stalks folded crosswise, pour the finished mushrooms with the brine formed during the time the mushrooms were under oppression. Close the jars with plastic lids and put them in the refrigerator. Mushrooms can be tasted after 30 days.
Ingredients:
5 kg fresh mushrooms,
250 gr. salt.
Cooking:
Rinse each mushroom thoroughly under running water and cut off the lower part of the leg, as well as all ugly and suspicious places. Put the washed milk mushrooms in a large basin or bucket, fill with cold water and place a small weight on top so that each mushroom is completely submerged in water. The next day, foam will appear on the water, which means that the mushrooms need to be washed again, removing the remaining contaminants, and poured with fresh water. The process of soaking mushrooms lasts 5 days, i.e. daily you have to drain the old water and pour new. During this time, the mushrooms will significantly decrease in volume. On the fifth day, milk mushrooms should lose their bitterness, which means they become completely ready for salting. Cut each mushroom into 6-8 pieces. Put the resulting pieces in a basin in layers, sprinkling each layer with salt. Put a flat lid on top and heavy oppression on it. Leave the mushrooms under oppression for 3 days, while stirring them daily. After 3 days, milk mushrooms can be put in jars. Banks should be very tightly packed with mushrooms and closed with plastic lids. Store jars with milk mushrooms in the refrigerator, mushrooms will be ready in 1.5-2 months.
Milk mushrooms have long been considered especially valuable and tasty mushrooms. They are ideally combined with the beloved Russian people fried potatoes, serve as an excellent snack and, in combination, are a real decoration of the table. Salted milk mushrooms are served with sour cream, herbs, butter, onions, many salads, main courses and even soups are prepared with them. Do not deny yourself such pleasure. While the mushroom season is in full swing, don't miss the moment and make some jars of salted mushrooms!
Recipe: SALTED MUSHROOMS. Before serving, very carefully remove the mushrooms from the brine, trying to keep the caps intact. Mushrooms should not be taken out in advance, since, taken out of the brine, many types of mushrooms darken and lose their attractiveness. Place the mushrooms in a shallow dish, pour over vegetable oil and garnish with onion slices. Instead of vegetable oil, you can use chilled sour cream. To make the dish more fragrant and appetizing, it is advisable to mix sour cream with finely chopped fresh dill. Salted mushrooms are also tasty with well-cooked mustard.
Recipe: SALTED MUSHROOMS. Cut fresh mushrooms, boletus, chanterelles, boletus, boletus or other "sweet" mushrooms into small slices, pour into an enamel bowl, pour salted boiling water and cook for at least 15-20 minutes; put on a sieve, put on a plate, season with vegetable oil, salt, pepper, chopped herbs and garlic, citric acid or vinegar, and after an hour the mushrooms are ready for consumption.
1 kg boiled mushrooms, 200 g oil, 4-6 cloves of garlic, 2 tablespoons of vinegar (6%) or lemon acid(to taste), herbs, pepper and salt to taste.
Recipe: MUSHROOMS WITH OIL. To sorted and cut into slices and slices salted mushrooms(mushrooms, mushrooms, volnushki, bitters, etc.) chopped onions are added and seasoned with vegetable oil. Mushrooms with oil are placed in a salad bowl and sprinkled with green onions.
Salted mushrooms 85, onion 10. vegetable oil 5, herbs 2.
Recipe: SALTED MUSHROOMS WITH BUTTER. Mushrooms and onions pass through a meat grinder, mix with softened butter until a homogeneous mixture, add black ground pepper, put the mass in a butter dish. Serve at the table along with lightly browned on butter thinly sliced wheat bread and also with mustard.
Recipe: MARINATED MUSHROOMS. Mushrooms are separated from the marinade, washed, large ones are cut, seasoned with vegetable oil or sour cream, onions. You can add chopped garlic. Before serving, sliced \u200b\u200band washed onions are placed on top. You can put pickled onions. green onion served at the outlet separately.
Mushrooms 120, butter 15 or sour cream 25, onion (green) 15.
Recipe: MARINATED MUSHROOMS. Put pickled mushrooms with a small amount of strained marinade in a deep bowl, garnish with dill sprigs and red rings capsicum, lightly powdered with a pinch of finely chopped cloves, serve.
The set and quantity of products in recipes are given per serving in net grams or in kilograms, or in pieces.
A favorite snack of many is salted milk mushrooms. Beautiful, delicious, crunchy and flavorful, they make a wonderful addition to so many wonderful treats. Dishes with milk mushrooms are able to decorate a festive table, therefore they are indispensable in winter in a pickled or salted form. Consider the best and successful recipes dishes from salted milk mushrooms, which will be of interest to every hostess. Choose the recipe you are interested in and enjoy the exciting culinary process. Moreover, these mushrooms are easy to process and cook, and the taste is simply delicious.
One of the most delicious and mouth-watering dishes v best traditions Slavic cuisine are salted milk mushrooms with sour cream and onions. To prepare this snack you need:
- 300 g of salted mushrooms;
- 2-3 medium onions;
- 1 bunch of dill;
- 250 ml high fat sour cream;
- a pinch of black ground pepper if you want a spicy snack.
Let's start the cooking process:
- Rinse the mushrooms removed from the jar in running water, and then put them in a suitable dish.
- Mushrooms must be soaked for 10-20 minutes in boiled water, and even better - in milk to make it softer and delicate taste. After this time, the liquid must be drained.
- Peel the onions, cut into thin rings, lightly mash with your fingers, and then send to the mushrooms.
- Mix chopped dill with sour cream to obtain a homogeneous mass. Ground black pepper is also added here.
- At the end of the process, you need to take a suitable dish, put mushrooms on it, and then pour sour cream on top or mix everything delicious ingredients between themselves.
That's it - enjoy this wonderful snack and bon appetit!
Cooking salted milk mushrooms in sour cream
Another interesting option for a traditional mushroom snack is salted milk mushrooms in sour cream. Be sure to try cooking. The recipe that we offer is sure to please you!
The list of required ingredients includes:
- 200 g of salted mushrooms;
- 250 ml of medium or high fat sour cream;
- 1 PC. onion;
- 1 bunch of dill and green onions;
- 1-2 teaspoons of vinegar.
This is an excellent treat that is prepared very simply:
- Peel, wash and chop the onions, then drizzle lightly with a little vinegar.
- Remove the salted mushrooms from the container, rinse lightly, and then cut into neat straws.
- Add pre-chopped dill and onion to the mushrooms.
- Season all the ingredients with delicious sour cream.
- It remains only to cool the resulting snack and serve it to the table.
Thanks to its wonderful taste properties, an appetizer of salted mushrooms and sour cream will cause you only the most positive emotions and delight your guests.
How to cook caviar from salted mushrooms
Mushroom caviar is another worthy treat that can be prepared using salted milk mushrooms. This is an excellent preparation for the winter, which is ideal for sandwiches, goes well with fried and boiled potatoes, popular meat and fish dishes.
We offer you an easy-to-follow recipe. mushroom caviar from salted mushrooms, which has a unique taste.
Prepare the products:
- 500 g of pre-prepared mushrooms;
- 1 medium onion head;
- 3 art. l. frying oils;
- ground black pepper, salt, fresh or dried herbs - to taste;
- 1 st. l. lemon juice- to give a special taste.
Let's start cooking:
- Finely chop the onion.
- Fry the onion in a pan with a little oil until golden brown.
- Stir the salted mushrooms together with the fried onion and process with a blender or meat grinder.
- Add salt and pepper, if desired, and then mix all the ingredients again.
- Now the cooked caviar must be preserved in glass jars and then refrigerate for storage.
- When serving an appetizer, it is recommended to decorate with sprigs of fresh herbs.
Mushroom caviar is suitable both for consumption on its own and for making cold or hot sandwiches.
Other delicious dishes with salted milk mushrooms
There are many other dishes based on salted mushrooms, which are also worthy of your attention. One of them is pies with salted milk mushrooms.
Get everything ready to start necessary ingredients. For the test you will need:
- 0.5 l of milk;
- baker's yeast - 30 g;
- 1 tsp salt;
- 1 st. l. granulated sugar;
- chicken eggs - 2 pcs.
- 2 tbsp oils;
- 500-600 g flour.
For the filling you need:
- 750 g of salted mushrooms;
- 2 pcs. Luke;
- 3 art. l. vegetable oil;
- to taste - ground black pepper.
Exactly the same set of ingredients is needed if you want to cook a big pie with salted milk mushrooms. And the principles of preparing dough and filling are the same in both cases.
- Yeast should be diluted in preheated milk, and then add granulated sugar and salt to them.
- Next, beat the eggs and, together with vegetable oil, add them to the diluted yeast.
- Pour the flour in small portions and knead the dough in such a way that it turned out to be a little sticky and had a fairly soft consistency.
- Now the dough should stand for an hour in a warm place, covered with a towel.
- Once or twice during the infusion, the dough must be kneaded a little.
- While the dough is rising, prepare the mushroom filling. Rinse salted mushrooms with running water, and then discard in a colander so that excess water can drain.
- Fry the crushed milk mushrooms in a small amount of vegetable oil, add finely chopped onion and black ground pepper to them.
- Stir the prepared filling well, and then wait for it to cool completely.
- Pour a small amount of flour on a clean table and put the ripened dough on it. Thoroughly knead it, cut it into pieces of approximately the same size.
- Put the required amount of filling in the center of each piece and form pies.
- On a preheated sunflower oil fry the pies until they acquire an appetizing crust of an attractive golden hue.
That's all - wonderful pies ready with mushrooms. If you liked this recipe, then you will certainly be interested.
very appetizing and hearty meal is a pie with salted milk mushrooms and potatoes. For its preparation you need:
- 1 kg of pre-cooked dough;
- 1 st. l. butter;
- 2-3 guests flour;
- onion - 1 pc.;
- 4 medium potatoes;
- 200 g salted mushrooms;
- 2 tbsp. l. vegetable oil;
- to taste - ground black pepper and salt.
This delicacy is prepared as follows:
- Washed and peeled potatoes are cut into slices.
- The onion is cut into thin half rings.
- Take the dough out of the refrigerator and leave it at room temperature for a while.
- Divide the dough into two parts, slightly different in size.
- From the part, the size of which is slightly larger, roll out a rectangle and roll it in flour.
- Preheat the oven to 200°C and carefully place the rolled dough on a baking sheet.
- The filling is laid out in this order - first potatoes, followed by mushrooms, and finally onions. Then salt and pepper are added.
- By a similar principle, the upper rectangle is made from the dough.
- Both layers are connected by pinching.
- Now the top layer of the cake should be lightly greased with butter and send it to the oven.
- The dish should be cooked within 40 minutes.
- The appearance of an attractive brownish-golden crust indicates that it is time to turn off the oven. After that, the cake should stand in it for about 15 minutes, until fully cooked. First, it must be greased again with oil and covered with a towel on top.
Now it remains to cut tasty pie into several pieces and serve.
This year, somehow, trips for mushrooms are not encouraging. We have been several times and all attempts have been unsuccessful. And on one of these trips, I came across a family of milk mushrooms. They stood in the clearing, white and beautiful: some of them were smaller, others larger. Family - in a word!
I was delighted with the find, because in those places where we wandered through the forest, they, in principle, do not grow. And here, such good luck!
We love pickled mushrooms. And we especially respect just white milk mushrooms, and, of course, mushrooms. Last year, there were just “sea” mushrooms, and I. But we don’t particularly know the places where milk mushrooms grow, and we rarely collect them. That is why, I considered the find by accidental luck.
And of course, upon arrival home, I took up their salting. I choose the simplest recipe for salting them. When using it, you can already eat mushrooms in a week, and if you really want to, then after 5 days. This variant is called hot way". It involves boiling mushrooms and then pouring them with hot brine.
Thanks to this recipe, mushrooms are salted much faster than with the so-called "cold method". When salting in this version, the mushrooms should stand for at least one and a half to two months. cold way has a lot of its advantages, and the most basic of them is that the mushrooms retain their forest aroma and remain crispy for a long time. For pickling in barrels and long-term storage, this is the ideal way.
The hot method allows you to quickly get the product ready for use. Therefore, I personally use it not for long-term storage, but salt to quickly eat salted mushrooms. But long-term storage such a workpiece also withstands. But it should certainly be stored only in a cold place.
Today we use just such a quick and easy way, and let's dwell on it in more detail.
How to pickle milk mushrooms in jars in a hot way: the easiest recipe
We will need:
- milk mushrooms
- Dill
- currant leaf
- Bay leaf
- garlic
- black peppercorns
- hot capsicum
There is no certain number of proportions of ingredients. Everything is put on the eye. Below I will describe in detail what is done and how. And in principle, according to the description and photo, it will be clear what and how much to put in each jar.
I will only have one jar today. Let's take a look at her example.
The mushroom is considered conditionally edible because it has a bitter taste, milky juice. It is for this reason that mushrooms should be soaked for a long time and thoroughly in cold water, with frequent replacement. During this procedure, the bitterness goes away and the mushrooms can be salted.
Milk mushrooms come in various varieties, which means various kinds. And their main difference is that there are whites and there are black representatives of this species. The first ones are not as bitter as the second ones, and it takes 1 to 2 days to soak them. The second ones need to be soaked for 3 to 4 days. And I met people who soak black milk mushrooms for up to 6 days.
One of the advantages of the hot method is that it is not necessary to soak the mushrooms for such a long time! As I already noted, today we have a very simple and fast way.
This a brief description of product that we will prepare today. And now you can proceed to the recipe itself.
Cooking:
1. We, as a rule, carry all mushrooms from the forest. And even if they are bought on the market, they are still forest ones. And so they always have a lot of forest litter and dirt. After all, it happens that they literally have to be dug out of the ground and a pile of leaves. Therefore, we bring them home quite dirty. And I must say that this rubbish and dirt just cannot be cleaned.
Therefore, it is better to start by soaking them in cold water for 20 minutes.
Having previously cut off the remnants of the earth from the leg, put them in a basin with a hat down. Fill with cold water. Put a large flat plate on top as a press to lightly press them. So they are better covered with water and get wet faster.
And for easier cleaning, you can pour a tablespoon of 9% vinegar into the basin. Dirt will be removed much easier and faster.
And while they are soaked in this way, prepare a brush, or a sponge for washing dishes. It is she who is easiest to clean the leaves and clay stuck to the hat.
It must also be said that the mushroom cap has a rather interesting shape. I would compare it to a funnel. And very often in the narrowest place of this "funnel" clay or earth accumulates. You can clean it with a toothbrush. So have it ready just in case.
knife better mushrooms do not clean. The hat has a somewhat fleecy terry structure, and if you use such a sharp tool for cleaning, you can break all its natural beauty. With a knife, you can only scrape the leg so that it acquires its natural white color.
2. And so, after the mushrooms have lain in the water for the right time, you can start cleaning them. We use for this both brushes, or a sponge.
Fresh, young specimens are quite light in color. Older specimens already have a yellow cap, and they also have a hollow leg. It is better to cut it off, as it is already quite tough.
If you salt young specimens, then their color will remain white, with a slightly bluish tint. Old mushrooms will have yellowish-gray hues. Of course, they will not be as beautiful as their young counterparts, but they can be eaten.
In Siberia, milk mushrooms are often salted along with mushrooms and mushrooms. Color ready meal may in this case differ from the usual. But the taste is amazing!
I also have a few tremors today. I will also put them into action. These mushrooms are always clean and tidy, they apparently always worry about their appearance, which is why they got such a name.
3. Washed mushrooms can be cut into two or four parts, or you can leave them as a whole. It depends on their size. Of course, whole mushrooms always look better than chopped ones. And putting these on the table as an appetizer is a pleasure!
As a rule, if the “catch” is large, then you can sort them, and cook some whole, and cut some. But today I have a rather modest “catch”, and there is nothing special for me to sort. Therefore, I leave small specimens whole, and cut larger ones into two or four parts. And all this will be the contents of one jar.
4. Transfer the washed and chopped (if cut) mushrooms to the cooking pot. A large saucepan or an enameled bucket is good for this, especially if there are a lot of mushrooms. Fill them with water. Salt to taste. The brine should be a little saltier than the usual liquid for our taste, or for example the broth. Depending on the volume of mushrooms, you can add one to three tablespoons of salt.
Since I have very few mushrooms, and only one jar will turn out, I pour only a spoonful of salt.
Salt is best used large, but not stone. It is dirty, and for its proper use, the brine must be prepared in advance, without mushrooms. Then strain, strain. Generally long. And do not take iodized salt, it is believed that its use can cause unnecessary fermentation processes in such a case.
Breasts must be boiled. And you can use two options for this:
- just cook in salted water.
- boil in salted water with the addition of currant leaves, dill and bay leaf.
In the second option, you will get a real brine, which will immediately give a certain taste to the mushrooms. You can boil them in it, and pour the contents of the cans with it.
I choose the first option. I will lay the greens fresh in jars.
5. And so, let the brine boil, then reduce the heat. The brine should not boil much, but it should not simply remain without any movement. Light boiling is the state we need at the moment.
During the cooking process, foam will form. It must be removed. Together with her, we will remove accidentally left leaves and small forest rubbish.
6. Boil mushrooms for 20 minutes. Then put them in a colander and let the water drain. Do not pour out the brine, we will still need it.
7. Rinse and sterilize the jars thoroughly. It is best to use small containers. I have prepared liter jar, in it I will salt our mushrooms.
Prepare lids. You can use both screw caps and regular nylon caps. Both those and others should also be washed thoroughly, and then poured over with boiling water.
Metal lids can be kept in boiling water for up to 5 - 7 minutes, and even boiled. But kapron should be held in boiling water for no more than 10 - 15 seconds so that they do not melt.
8. Greens also need to be scalded with boiling water.
In each jar put one dill umbrella, two blackcurrant leaves, one bay leaf, a piece hot pepper(who loves), black peppercorns - 5 - 8 pcs. You can also put one chopped clove of garlic for flavor.
Optionally, you can also add one or two cloves.
9. Start laying out the mushrooms in layers. If the mushrooms are whole, then put 3-4 pieces down and sprinkle with salt. For this amount, you need one incomplete teaspoon. If they are chopped, then their number should approximately correspond to the above number.
So lay out all the mushrooms in layers. At the same time, try not to crush them, but to invest quite tightly. Extra voids do not allow mushrooms to remain crispy. And yet, try to lay them out not in a mess, but for example, only hats up, or only hats down. This way, the plates of mushrooms will be better preserved, they will not break during storage and when they are further removed from the container.
And don't forget to sprinkle them with salt. Don't worry, there won't be much. Mushrooms are quite dense, and salt is needed so that they can salt well inside. Approximately in the middle, put another sprig of dill and a chopped clove of garlic.
10. Bring the drained brine to a boil and fill the jar with it to the very top. So that when you cover it with a lid, excess liquid spills out. Screw the lid or put on a nylon.
11. Allow to cool and then store in a dark, cool place. Mushrooms can only be stored in the refrigerator in the apartment. You can also use a cold basement in your house.
The finished product can be eaten in a week. Of course, the mushrooms will not have time to gain their strength until the end, but they will already be quite tasty. They gain their full taste in about three to four weeks.
Milk mushrooms can be served with hot boiled potatoes. It is very tasty to season them with chopped onions, season with sour cream or vegetable oil.
Salted milk mushrooms in jars for the winter in a hot way
This is another recipe by which milk mushrooms can be prepared by soaking them first. The recipe is as simple as the one above, but it will take more time. And that's just the time it takes to soak.
As already mentioned, you can soak mushrooms for a day or two. The author of the video offers a day.
Let's see how it's done.
Mushrooms turned out very beautiful, white. And I'm sure very tasty.
Salted mushrooms can be used not only in everyday food, it is always great to serve them to the festive table. Such an appetizer is always welcome on the table for any holiday.
Also with salted mushrooms, you can cook hodgepodges, or. And you can also use them for cooking second courses, or add them as an ingredient in salads. So, or simply not conceivable without the addition of mushrooms. And if in the original we use champignons, or other pickled mushrooms, then with the addition of salted ones, we can get new interesting tastes.
When salted milk mushrooms are in the refrigerator, you can not be afraid that the family will remain hungry. Having quickly boiled pasta, or potatoes, taking out the coveted jar, and seasoning the contents with oil, half an hour after the start of cooking, a delicious welcome dinner will be on the table.
Therefore, if there is an opportunity to salt the mushrooms, do not miss it. Moreover, salting itself with the proposed recipe will not cause you any trouble.
Bon Appetit!
Good not only as an independent snack. They are made from them various dishes for everyday and holiday table. As a rule, mushroom dishes are easy to prepare, healthy and tasty. Try it! Perhaps dishes from mushrooms will become your family's favorite.
Mushrooms with potatoes
Soup from mushrooms /Gruzdyanka/
In boiling water, put diced potatoes, washed salted milk mushrooms cut into strips. After 15 minutes, add finely chopped fried onion and cook for another 10 minutes. When the soup is ready, add the beaten egg with salt into it and stir. Let the soup brew. Serve with sour cream, sprinkled with herbs.
Mushrooms baked with potatoes
Salted milk mushrooms (7 pieces) rinse, cut. Onion (1 head) finely chopped and fried. Boil potatoes (3 pcs.), cool, cut into slices. Grease a baking dish with oil, put potatoes in it in a thin layer. Put mushrooms mixed with onions on potatoes. Top the mushrooms with another layer of potatoes. Mix 1 tbsp. l. sour cream with 1 tsp. flour, add 50 g of water. Pour mushrooms and potatoes with the resulting mass. Top sprinkle with vegetable oil or sprinkle with grated cheese, put in the oven for baking.
Duck with salted milk mushrooms
Wash the duck, stuff it with salted milk mushrooms, sew it up, put it in a duck bowl, pour in half a glass of water. Put the duck in the oven to stew. When the duck is almost done, remove the lid to allow the duck to brown for 20-30 minutes. Serve duck to fried potatoes. Serve the sauce separately. To prepare it, combine and warm over low heat a strong broth, finely chopped pickles, dill, vinegar, sugar.
Pie with sauerkraut and salted mushrooms
Roll out the yeast dough, put the filling from sauerkraut and salted mushrooms, make a pie. Place the pie on a greased baking sheet and bake in the oven. For 3 cups flour 4 eggs, yeast.
Stuffing: Rinse and stew sauerkraut. Add 1 tbsp. l. butter, chopped salted milk mushrooms, fried onions. Mix everything and simmer until done. Cool down. For 600 g of sauerkraut, 1 cup of salted milk mushrooms, 1 onion.
Stuffing for pies from salted milk mushrooms
Finely chop the salted milk mushrooms, stew in a pan. Separately, fry finely chopped onion and mix with mushrooms, cool.
Bon Appetit!
