Prepare fried milk mushrooms. How to cook milk mushrooms - ways to prepare mushrooms and the best recipes for delicious dishes

This is a fairly satisfying and tasty dish, which sometimes (for example, during fasting) can even replace meat. They are served with potatoes, rice, and also used as a side dish. Chanterelles are often cooked in this way. Is it possible to fry milk mushrooms? There is no definite answer to this question. On the one hand, their rather specific bitter aftertaste, which goes away only during prolonged processing (for example, salting), interferes with such a cooking method. On the other hand, if recipes exist, then someone is using them. However, in order to unequivocally answer the question: "Is it possible to fry milk mushrooms?", It is best to try it on your own experience.

How to get rid of bitterness?

Before frying the milk mushrooms, you need to soak them thoroughly. This usually takes 2 days. Moreover, the water should be changed at least 8 times. Next, boil them in salted water for 10 minutes, drain the water and repeat this action, pouring fresh. After that, they are thrown into a colander or sieve and left for half an hour so that all the liquid is glass. And then you can proceed directly to cooking. In addition, experienced housewives recommend frying exclusively hats. The stiffer legs are best used for other purposes (such as soup).

How to fry milk mushrooms?

For a pound of fresh mushrooms, you will need salt and garlic to taste, a little vegetable oil (you can use olive oil). Caps of soaked boiled milk mushrooms are placed in a dry hot pan, covered with a lid and stewed for about 10 minutes, stirring occasionally. Then drain all the resulting liquid, add oil and fry for about 5 minutes, salt and squeeze the garlic through a press. At the end, chopped parsley is poured into the pan. It turns out to be a very tasty dish, which is recommended to be served with mashed potatoes.

Is it possible to fry white milk mushrooms?

This type of mushroom is very common in deciduous forests. Experienced mushroom pickers manage to collect several hundred kilograms during the season. Salting is still considered the ideal way to cook white milk mushrooms. The question of whether it is possible to fry milk mushrooms usually arises at the stage when the traditional recipes for this mushroom have already been exhausted. If you soak and cook them well, then, in principle, you get a good dish. Although the specific taste will still remain.

How to fry milk mushrooms in sour cream?

For a kilogram of fresh mushrooms, take 2 cups of sour cream, 50 g of butter, half a glass of flour. Also, salt, breadcrumbs (50 g) and pepper to taste are useful. If the question: "Is it possible to fry milk mushrooms?" if you answer positively, then you can try to diversify the dish a little.

Milk mushrooms should be soaked and boiled as described above. Then the flour is mixed with salt and pepper. In it, you need to roll the caps of the mushrooms and fry them in hot oil for 5 minutes. Then add sour cream, crackers and continue to cook, stirring. The dish is ready in 15 minutes. It can play the role of the main one (with potatoes or rice) or become a gorgeous side dish for meat. Thanks to the combination of sour cream and butter, a very delicate taste is obtained, and crackers make the dish more satisfying.

Despite the fact that milk mushrooms are the most famous mushrooms in the post-Soviet space, and rightfully occupies a leading position among their relatives, not every housewife can boast of great knowledge of how to cook these very mushrooms.

So, not every housewife will be able to answer the question, "How much do you need to cook milk mushrooms?" But everything is not so difficult! but let's go in order.

What do you need to know about this mushroom?

Milk is a mushroom of the russula family. He earned his name by the fact that he does not grow up in splendid isolation, but as a whole family. Distributed mainly in the countries of the former CIS. Most often it can be found in Northern Russia, Belarus, the Urals, Western Siberia and Kazakhstan. Milk mushrooms appear after rains from late August to September. They grow in birch groves or mixed forests with a lot of birches. Milk mushrooms are not so easy to find, they usually hide under fallen leaves or under forest flooring. By their nature, milk mushrooms are very dense and quite weighty. In this way, they especially stand out against the background of their own kind: saffron milk caps, volushki and others. In our country, this mushroom is an integral part of the diet, when in the West it is considered not edible.

Milk mushrooms are high-calorie mushrooms. In terms of the number of calories, it even surpasses meat. These mushrooms contain as much as 32% protein. Milk is very useful for the human body. Extracts from it are used for urolithiasis and cholelithiasis. Used for renal failure. Very useful for people with diabetes. These mushrooms even help in the treatment of the stomach and lungs. Milk mushrooms are very well absorbed and help the digestive tract work better.

How much time to cook milk mushrooms?

Well, now, after all, let's return to the main question: How long does it take to cook milk mushrooms so that they do not lose their useful properties and are suitable for consumption?

Before you start cooking, the mushrooms should be soaked in cold water. Pour the mushrooms into a bowl, preferably made of stainless steel or aluminum, rinse them thoroughly, fill them with cold water and leave for 2 hours. If you wish, you can soak the mushrooms in salted water. After the mushrooms have stood, drain the water and pour them into the sink. We remove a thin film from the cap with a knife, it is on it, most often, that earth particles remain. We cut large mushrooms into several parts and place the cut mushroom under a stream of running water to wash off all the dirt along the leg. We wash the inside of the cap. Pour the peeled mushrooms into a basin and fill it with water again, but already for 4 hours. Remember to change the water periodically.

Milky vessels are in the pulp of the breast. If damaged, they begin to release juice. This liquid is tart and very bitter in taste. In this case, the soaking process helps to rid the milk of this unpleasant bitterness. After soaking, we proceed to the next stage - cooking. But you only need to cook mushrooms for 15-20 minutes, stirring them, and periodically removing the formed foam from the surface. After 15 minutes, remove the pan from the heat, drain the water. All the milk mushrooms have successfully passed the heat treatment process.

Of course, nobody eats boiled milk mushrooms, because there are so many dishes that can be cooked with this wonderful ingredient. Delight your family with delicious, and most importantly, healthy food. Experiment! After all, you can simply fry mushrooms with onions and sour cream, or you can create some kind of culinary masterpiece. Here our main weapon is imagination and good mood. And with such a weapon, any gray, weekday can be turned into a holiday! Be creative! Give pleasure to yourself and others! Bon Appetit!

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For its excellent taste, aroma and useful properties, milk mushrooms are considered one of the most popular fruit bodies. They are rich in ascorbic acid and have a positive effect in the treatment of various diseases.

Almost all milk mushrooms are conditionally edible due to the milky juice contained in the pulp. This juice gives the mushrooms bitterness, which must be removed to make the cooked dishes tasty. So, the 2 main processes to do it right are steeping and boiling.

How to cook milk mushrooms correctly before further processing? The first step is to remove various debris from the surface of the mushrooms, which is not at all so easy to clean. A toothbrush or kitchen sponge will help ease this process and remove small grass and leaf debris from the caps, as well as light dirt. Then you need to rinse the product with plenty of water.

What should be done next, how to cook milk mushrooms for the winter? Usually, fruiting bodies are first soaked, and it must be said that this process will depend on their type. Those that contain less bitterness (white and dry milk mushrooms) are soaked from several hours to 2 days. If these are black milk mushrooms, then their soaking is longer - up to 5 days. At the same time, you need to change the water in the mushrooms 2-3 times a day so that the bitterness goes away and they do not sour.

It should be noted that the most common milk mushrooms are white and black. These mushrooms are great for home canning - pickling and pickling. The main stage in preparing mushrooms for these processes is boiling.

How to cook white milk mushrooms for winter harvesting?

Let's first consider how to properly cook white milk mushrooms for most winter preparations?

The white milk mushroom does not have such bitterness as its black "brother", therefore, after a short soaking, the mushrooms can be boiled for 10-15 minutes in salted water.
Throw in a colander to completely drain and cool.
Next, proceed to the process of salting or pickling. Note that white milk mushrooms after soaking can not be boiled, but immediately salted, then this method is called cold.

How to cook black milk mushrooms to prepare them for pickling?

How to cook black milk mushrooms and prepare them for pickling? Salted black milk mushrooms are a delicious snack with amazing crunchiness. However, due to the high bitterness in the pulp, these mushrooms are soaked for 3 to 5 days, which gives some housewives some difficulties. After the mushrooms have been soaked, and the bitter taste has practically disappeared, you need to boil the black milk mushrooms in order to finally get rid of the bitterness. How to cook raw milk mushrooms, you can find out from the step-by-step instructions described below.

Immediately put the milk mushrooms in boiling water with the addition of 2 tbsp. l. salt and cook for 15 minutes over low heat.
Remove with a slotted spoon in a colander and rinse under a tap with cold water.
Drain the water from the pan, pour in a new one and let it boil.
Introduce the milk mushrooms and simmer for another 15 minutes, while constantly removing the foam from the surface.
At the end of cooking, you can add bay leaves, a couple of cloves buds and dill umbrellas.
Put the boiled mushrooms on a wire rack to drain, and then you can start salting. Note that it is better to salt black milk mushrooms only hot, which will reduce the risk of possible poisoning with raw mushrooms.

How to cook dry milk mushrooms before pickling so that the mushrooms do not darken?

How to cook dry milk mushrooms before pickling and pickling? In this version, the milk mushrooms are boiled for only 10 minutes after soaking and then used for their intended purpose.

The opinion that milk mushrooms can be salted without boiling is considered incorrect today. Experts warn that due to the current disturbed ecology, even edible mushrooms can be a source of poisoning. Therefore, after the obligatory soaking, it is always better to boil the mushrooms - caution will not hurt anyone.

How is it necessary to cook milk mushrooms for pickling in order to rid them of bitterness as much as possible? As already mentioned, white milk mushrooms are first soaked from several hours to 2 days, and black milk mushrooms - up to 5 days. All this time, the water should be changed to colder 2-3 times a day. This procedure relieves the mushrooms of bitterness, which can be checked in a simple way - to taste the fruiting body by running your tongue over the surface of the cap.

Next, the mushrooms are boiled in salted water in several steps. For example, you can cook white milk mushrooms for only 15 minutes in salted water, and black ones - 2 times for 15 minutes, or 3 times for 10 minutes. At the same time, a little salt and a pinch of citric acid are added to the water to the black mushrooms.

Note that sometimes during cooking, black milk mushrooms become greenish or purple in color. This should not be scared, because this is a common reaction for this type of mushroom. It is worth pouring 3 tbsp into the water. l. vinegar in 3 liters of water, and the mushrooms will not change color. However, there are situations when mushrooms darken during cooking. How to cook milk mushrooms so that they do not darken and spoil the entire workpiece with their appearance?

Usually milk mushrooms darken due to the milky juice they contain, which can oxidize during boiling. To prevent this from happening, add ¼ tsp into boiling water when laying mushrooms. citric acid and 2 tbsp. l. not iodized salt. In addition, you need to crush the boiling mushrooms in a saucepan so that they do not come into contact with the air. These actions will help to ensure that the mushrooms do not change their color or become dark.

How to cook milk mushrooms before frying: a step-by-step description

How to properly cook milk mushrooms before frying so that the end result is a delicious dish?

The milk mushroom is considered a milky fungus, which, when mechanically damaged, releases a bitter-tasting liquid that must be removed in order to eat later. The initial process is soaking the mushrooms, the second is boiling them. Even if you are going to fry the milk mushrooms, it is worth heat treatment before that. It will completely rid the fruiting bodies of bitterness.

How to properly cook milk mushrooms for frying will show a step-by-step description of the process.

Pour the soaked milk mushrooms with plenty of water so that the fruit bodies float freely in it.
Let it boil and add 2 tbsp. l. salt, boil for 15 minutes over medium heat and drain the water.
Be sure to rinse the mushrooms in cold water and leave on a wire rack to drain.

After that, you can confidently take on the further process - frying the milk mushrooms. They can be fried in sour cream, with potatoes, and even make preparations for the winter.

Knowing how to cook and fry milk mushrooms correctly, you can make an excellent dish for the whole family, as well as a delicious snack for the winter.