What to cook from white milk mushrooms. Recipes for the most delicious dishes made from salted milk mushrooms. Appetizer with pickled mushrooms in sour cream sauce

White milk mushroom is a glorious prey for a mushroom picker. But a lucky rare person can boast of a big “catch” of this beauty - not every mushroom picker knows the mushroom spots. The ancient Roman poet Martial wrote back in the 1st century that it is easier to give silver than to bring milk mushrooms as a gift. This excellent category I mushroom has long attracted people with its taste and original color when pickled - white milk mushrooms have a bluish tint when ready.

This mushroom got its name for its massiveness, weightiness, and heaviness - hence the “milk mushroom.” The breast is really heavy and dense. The family of milk mushrooms is quite diverse: aspen, oak, blue, yellow, black, pepper, real, parchment... But the most famous and widespread are three of them - white, yellow and black.

White breast (real). The cap of this mushroom is almost flat or depressed with downward curved edges bordered by a fluffy-fibrous fringe. The size of the cap can sometimes reach up to 50 cm in diameter! But more often they are from 10 to 20 cm in size. Even in dry weather, the cap of the white milk mushroom remains moist. The name “white” milk mushroom is quite arbitrary - its color can range from milky white to light cream, often with lighter concentric circles, and sometimes with brownish, rusty or light yellow spots. The stem is short, up to 6 cm high, 2 cm thick, and becomes hollow in mature mushrooms. The flesh of the milk mushroom is white, dense and fleshy, but brittle, the smell is pungent and pleasant. At the fracture, abundant, caustic milky juice is released, turning yellow in the air.

The milk mushroom grows from late July to mid-September in birch or birch-pine forests, most often in families. These mushrooms like to camouflage themselves under fallen pine needles and leaves. In order for the “quiet hunt” for milk mushrooms to be successful, you must have keen eyes: sometimes a small tubercle of moss or foliage can indicate the presence of a mushroom. There was even a saying among the people: “The milk mushrooms play hide and seek and get under your heels.” White milk mushrooms are used mainly for pickling. Mushrooms are pre-soaked, as the milky juice can give an unpleasant bitterness.

. It differs from its white relative in its cap, on which there are concentric circles of a darker color. For its taste, the yellow milk mushroom received a ticket to category II, although many experts can argue with this. This mushroom is found from July to October in birch (less often in spruce) forests.

. The cap of the black milk mushroom reaches 30 cm in size. It is dense, fleshy, dark brown, brown-olive or greenish-black in color with slightly noticeable dark circles, slightly sticky. A young mushroom growing in a deciduous or mixed forest has a flat cap, with a small depression in the middle, and a slightly pubescent, downward-curved edge. A milk mushroom grown in a spruce forest has a funnel-shaped, thin cap, with more dense plates. The stem is 3-4 cm long, about 2.5 cm thick, and hollow in mature mushrooms. The flesh at the break is grayish-white, quickly turns brown, the milky juice is white, sharp, quickly darkening in air. Black milk mushroom belongs to category IV. It is consumed mainly in salted form after long soaking with periodic changes of water or boiling. For adult mushrooms, the top covering of the cap is first removed. When boiled, the mushroom first turns purple, then its color changes to dark cherry or bright red. With proper salting and storage, the strength and taste of the mushroom is preserved for up to 3 years or more.

Since the times of Kievan Rus, milk mushrooms have been considered a valuable commercial mushroom, so Russian cuisine has a huge number of recipes using these gifts of the forest. There are hundreds of recipes for salads with mushrooms. This is a salad of milk mushrooms with herring, peas, sauerkraut and many others. Gourmets highly value poultry dishes with milk mushrooms: the amazing taste of baked meat combined with the strong aroma of mushrooms will conquer anyone. And how many second courses! Goulash from milk mushrooms, okroshka with mushrooms, mushroom cutlets and tomatoes stuffed with mushrooms, stuffed milk mushrooms and roast - the list goes on for a long time. The simplest dishes - mushroom soup and milk mushrooms fried with onions - are the signature dishes of lovers of “silent hunting”. But the first thing that comes to mind when you mention milk mushrooms is an incomparable pickle. Although pickled mushrooms using various spices are no less popular.

Classical cold salting method milk mushrooms are simple. Before salting, mushrooms are soaked in salted and acidified water (at the rate of 10 g of salt and 2 g of citric acid per 1 liter of water). Soak for 2 days, changing the water in the morning and evening. Then the mushrooms are placed in prepared barrels or glass jars: a small layer of salt is poured onto the bottom of the container, then the mushrooms are laid out with their caps down, sprinkled with salt at the rate of 40-50 g per 1 kg of mushrooms. Having filled the container, cover the mushrooms with a clean cloth, place a circle on top and place a small weight on it. After 2-3 days, when the mushrooms thicken and release juice, a new portion of mushrooms is added to them, following the same rules. This is done until the sedimentation of the mushrooms stops. Do not remove the load! The mushrooms must be covered with the resulting brine. If it is not enough, then you can add salted boiled water and increase the pressure. Filled containers are placed in the cold for 35-40 days.

Salted milk mushrooms in raspberry style. For 1 bucket of milk mushrooms, take 1.5 cups of salt. Soak the cleaned and washed milk mushrooms in cold water for 2 days, changing the water every day. Then place in layers in a non-resin wooden tub, sprinkling with salt and chopped onions.

Ryazan milk mushrooms. Do not soak the washed small milk mushrooms, but only allow them to dry after washing on a wire rack. Then place in large jars, sprinkle with dill, and lightly sprinkle with salt every 2 rows of mushrooms. Sprinkle a lot of salt on top and cover with a cabbage leaf. No oppression needed.

Salted milk mushrooms in Altai style. For 10 kg of mushrooms, take 400 g of salt, 35 g of dill, 18 g of grated horseradish, 40 g of garlic, 35-40 allspice peas, 10 bay leaves. The milk mushrooms are sorted, cleaned, the stems are cut off and soaked in cold water for 2-3 days, changing the water 1-2 times a day. The soaked mushrooms are washed, thrown into a sieve and placed in a barrel, sprinkled with spices and salt. Cover with a napkin, place a circle and a weight. After compaction, you can add fresh mushrooms until the container is full. Be sure to ensure that the mushrooms are completely in the brine. Milk mushrooms are ready in 30-40 days.

Hot salting of milk mushrooms. For 2 kg of mushrooms: 90 g of salt, 6 cloves of garlic, dill seeds, black currant leaves. Sort the mushrooms, clean them, weigh them. Rinse each mushroom under cool running water, place in an enamel bucket (or large pan) and pour over a cold rein for soaking. Soak the milk mushrooms for 3 days, changing the water in the morning and evening. After this, wash the mushrooms well and cut into large pieces. Place in a saucepan, add cold water, bring to a boil and cook, skimming off the foam, for 10 minutes. Place the cooked milk mushrooms in a colander, let the water drain and cool. Place milk mushrooms in rows in a prepared container, sprinkling with salt, dill seeds, chopped garlic and currant leaves. Cover the container with a napkin, put a circle and bend. The milk mushrooms will be ready in a month.

Quickly salted milk mushrooms. Soak the milk mushrooms for a day, then clean them thoroughly. Pour cold water over the mushrooms and cook from boiling for 20 minutes. Then drain the water, add fresh water and cook again for 20 minutes. After this, add black peppercorns, bay leaves, cloves and salt to make a fairly strong brine. Cool, mix with vegetable oil and chopped onion, serve. With potatoes - simply delicious!

Pickled milk mushrooms. For 1 kg of mushrooms you will need 1.5 tbsp. salt, 3 cloves, 3 allspice peas, 2 bay leaves, 1.5 cups. water, vinegar. Wash and peel the mushrooms. Leave small caps whole, chop large ones. Pour in cold water and cook from the moment of boiling for 20-30 minutes, skimming off the foam. Drain the water from the finished milk mushrooms. Marinade: 1.5 cups. Pour water into an enamel pan, add enough vinegar so that it is not too sour, add spices, salt, mushrooms and cook for 15 minutes, stirring constantly (otherwise they will stick to the bottom). Place the mushrooms in sterilized jars, pour in the marinade, roll up or screw on a screw cap (just do not use a plastic lid, otherwise the mushrooms will become moldy!). Turn the jars over and cool. Keep refrigerated. Mushrooms can be eaten after 40 days.

In Russian cuisine, salted and pickled milk mushrooms were served not only as a separate dish, but as part of a wide variety of dishes. This variety is especially important for the Lenten table. Here are a few recipes that can be used both in your daily diet and during fasting.

Rassolnik with milk mushrooms

Ingredients:
400 g fresh or canned milk mushrooms
2 onions
2 tomatoes
2 pickles
1/3 parsley root
2 tbsp. maslin
1.5 liters of water or broth
1 tbsp. butter
spices: bay leaf, pepper, salt, hot pepper
greens and lemon for decoration

Preparation:
Wash and peel fresh mushrooms, rinse salted (marinated) mushrooms from brine. Cut into slices. Fry chopped onions, mushrooms and parsley root. Fry the cucumbers cut into small cubes in butter. Boil the broth, add fried mushrooms and add stewed cucumber, boil a little, add spices, bay leaf, chopped tomato, chopped olives and cook until the mushrooms are ready. Serve with herbs, sour cream and a slice of lemon.

"Gruzdyanka"

Ingredients:
500 g salted or pickled milk mushrooms
500 g potatoes
4-5 pcs. carrots
4-5 pcs. tomato
2-3 pcs. Luke
3 cloves garlic
vegetable oil, bay leaf, spices, salt.

Preparation:
Wash the salted milk mushrooms and cut into strips (there is no need to rinse the pickled ones). Cut the potatoes into cubes, grate the carrots on a coarse grater, fry in vegetable oil, finely chop the onion and also fry (separately from the carrots). Scald the tomatoes, remove the skin, cut into cubes. Place the food strictly in layers: milk mushrooms - onions - potatoes - carrots - tomatoes. If there are a lot of products, then alternate the layers in the same sequence. Fill with water so that the top layer is covered with it. Put on the fire, from the moment of boiling, reduce the heat to low, add salt and simmer under the lid for about 15 minutes. Then add bay leaf, garlic and spices and simmer over low heat for another 5 minutes, remove from heat and keep covered for at least 20 minutes. This recipe can be adapted for a slow cooker: lay out the ingredients in layers, add all the spices and put on the “Stew” mode for 1 hour.

Very interesting, “winter” pie with milk mushrooms and sauerkraut.

Ingredients:
For the test:
3 stacks flour
4 eggs
3-4 tbsp. drain oils
40-50 g yeast
For filling:
500 g sauerkraut
300 g mushrooms
1 onion
salt

Preparation:
Prepare the dough using a sponge or straight method and let it rise. Wash the cabbage and simmer covered. Add 1 tbsp. butter, chopped milk mushrooms, chopped onion sautéed in oil. Stir, add salt if necessary, and simmer until done. Cool. Divide the risen dough into two unequal parts and roll out to the size of a baking sheet or mold. Place the larger part on a baking sheet, put the filling on it, put the smaller part on top, pinch the edges, and let it rise for half an hour. Bake in the oven with medium heat.

Happy “hunting” for milk mushrooms and bon appetit!

Larisa Shuftaykina

Fans of authentic Russian cuisine prefer wild mushrooms. You won’t surprise them with recipes for dishes made from champignons, and the taste of such appetizers is much simpler compared to those made from “real” mushrooms. Dishes made from salted milk mushrooms are what true connoisseurs of mushroom cuisine need. Nourishing, aromatic - they are sure to become the main accents of any feast.

Find out what dishes can be prepared from salted milk mushrooms for a holiday lunch or family dinner.

Dishes of salted milk mushrooms with chicory

1 cup salted mushrooms,
400 g chicory
1–2 tbsp. spoons of butter
3–4 tbsp. spoons of cream
2 tbsp. spoons of lemon juice
2–3 tbsp. spoons of grated cheese

Place the chicory, peeled and washed, in a greased baking dish. Sprinkle with lemon juice to prevent the chicory from browning. Place salted mushrooms, soaked in water and cut into slices, on top and pour cream over them. Sprinkle generously with sharp grated cheese, put a few small cubes of butter on top and, tightly closing the lid, place the pan in a moderately preheated oven for 15 minutes.

Dishes of salted milk mushrooms with cabbage

500 g salted mushrooms
1 kg fresh cabbage
1 pickled cucumber
1 onion
2 tbsp. spoons of tomato puree
1–2 teaspoons sugar
1 tbsp. spoon breadcrumbs
2 tbsp. spoons of butter
1 tbsp. spoon of vinegar
pepper
Bay leaf

Chop the cabbage, put it in a saucepan, add oil, a little water, vinegar and simmer for about an hour. 15–20 minutes before the end of stewing, add tomato puree, sliced cucumber, sugar, salt, pepper, bay leaf.

Soak the mushrooms in water, then cut into slices. Place the mushrooms in a bowl, fry the onion in a frying pan and mix it with the mushrooms.

Place half of the stewed cabbage in a layer in a frying pan, place the cooked mushrooms and onions on the cabbage and cover again with a layer of the remaining cabbage. After sprinkling the cabbage with breadcrumbs and sprinkling with oil, place the frying pan in the oven for baking.

When serving, you can add a slice of lemon or olive to a dish of salted milk mushrooms prepared according to this recipe.

Mushroom solyanka can also be prepared from sauerkraut, without adding vinegar in this case.

Dishes of salted milk mushrooms with tomatoes

500 g red strong tomatoes
4 tbsp. tablespoons butter or margarine
3 onions 200 g cheese
1 egg
4–5 tbsp. spoons of salted mushrooms
3 tbsp. tablespoons parsley
1/2 cup sour cream
pepper,

Cut off the tops of the tomatoes, remove the pulp and seeds and, turning the tomatoes over, let them dry a little. Prepare tomato sauce from the tomato pulp, half the specified amount of butter and finely chopped onion, rub it through a sieve. Crush the cheese with a fork, mix with beaten egg, pepper and finely chopped salted mushrooms.

Fill the tomatoes with this mixture, distribute small pieces of the remaining butter on top and pour in the prepared tomato sauce. Add salt. Place the stuffed tomatoes in the oven and simmer over medium heat (the tomatoes should never fall apart) until cooked.

Before serving, pour over sour cream and sprinkle with finely chopped parsley. Now you know what dishes can be prepared from salted milk mushrooms.

Bon appetit!

What other dishes can be prepared from salted milk mushrooms?

Dishes of salted milk mushrooms with chicken

Ingredients for 12 cocotte makers:

1 chicken,
200 g salted mushrooms,
200 g smoked ham or ham,
2 onions,
100 g sour cream,
100 g soft cheese,
40-45 olives.

Preparation:

Boil the chicken until cooked, add salt to the broth. Finely chop the mushrooms and fry with onions. Disassemble the finished chicken and chop finely. Also finely chop the ham.

In each cocotte maker put chicken, ham, mushrooms in equal parts, 2-3 pieces each. olives and a teaspoon of sour cream (in that order). Pour in broth (preferably hot). Cover each cocotte with a slice of cheese and place in an oven preheated to 200 degrees.

Readiness is determined by the melting of the cheese.

Dishes of salted milk mushrooms in sour cream

Ingredients:

mushrooms - 800 g,
salt - 50 g,
water - 1.5 l,
flour - 100 g,
butter - 50 g,
sour cream - 2 cups,
crackers - 50 g,
pepper,
spices to taste.

Preparation:

Rinse 800 g in water, soak, place in a colander, roll in flour, fry in butter in a saucepan. Then pour 2 cups of sour cream, sprinkle breadcrumbs on top. Bake a dish of salted milk mushrooms in the oven.

Dish of salted black milk mushrooms with potatoes

At all times, this mushroom was considered ideal for pickling. Previously, they were salted not in jars or saucepans, but in whole barrels. Milk mushrooms got their name from their own weight and massiveness. Some feel cramped in a bucket. In Russia they grow in several varieties: yellow, real, pepper, oak, aspen and black. They grow in nests or flocks. In case of frequent light rains, the harvest will be abundant. Now we’ll tell you about how to cook milk mushrooms and what dishes you can make from them.

general information

In the old days, these mushrooms often replaced meat on the peasant table. They are considered quite heavy food, and they have a rather high calorie content. They are absorbed by the body longer than meat; in no case can they be called a dietary product. But, probably, it was for this reason that dried and salted milk mushrooms were almost the most important component of the peasant diet. At that time, and even now, housewives prefer salted mushrooms.

Although, if you ask yourself what can be prepared from milk mushrooms, you can name many different dishes, for example, salted, fried, stewed, in soup, in various casseroles and salads. Now we will tell you general recommendations for the old recipe for pickling milk mushrooms, and then we will move on to modern ones. So how to cook milk mushrooms? Scald the mushrooms washed for pickling with salt water, let it drain, and let them cool. Then they need to be placed in a container. The ideal option here is an oak barrel. But if this is not possible, enamel or earthenware will also work. Salt to taste, but the standard ratio is: per kilogram of mushrooms - 30 grams of salt. Add allspice, bay leaf, currant leaf, cloves and dill. Cover the top with a lid and put pressure on it.

Cooking black salted milk mushrooms

For this you need the following ingredients: mushrooms - a bucket, salt - 100 grams, granulated sugar - also 100 grams, cherry and currant leaves - one handful, bay leaf - 15 leaves, garlic - at least half a kilogram, dry dill - ten stems, black peppercorns - one sachet. We clean, wash the mushrooms and soak them in cold water for a day. This is done so that the bitterness disappears. Wash it again and put it on the stove for 20 minutes.

After cooling, mix with previously chopped garlic, finely chopped dry dill, and all other ingredients. Then we push the glass jars very tightly with this mixture, the brine should come out to the top, and close with a nylon lid. We put the jars in a cool place. Keep in mind that it is not advisable to place them in a very cold place. Our mushrooms will be ready for use in 5-7 days. Before serving, cut them and season with unrefined sunflower oil. It turned out to be the perfect cold appetizer.

Frying blue milk mushrooms

A few words about white milk mushrooms. According to housewives, these mushrooms are almost the best if you marinate them. But they are not at all suitable for frying. That’s why we will tell you how to cook fried milk mushrooms. So, we clean them of debris, cut off the legs, if we come across large specimens, then scrape off the plates. Place them in a saucepan on the stove and boil for about 30 minutes, periodically removing the foam. Then we filter, pour out the broth, sort, choosing larger mushrooms. The selected ones, if desired, but not necessarily, can be boiled again for 20 minutes.

You don't need to do this if you like spicy foods. Place in a colander again and leave to cool. Then we cut the milk mushrooms into strips, as a result of which they will look like squid, and send them to the frying pan to fry. Literally after five minutes add the grated onion, after another five minutes pour in the sour cream and add dill, add salt to taste and at the end of frying crush the garlic, one clove is enough. Remove the frying pan from the stove and cover with a lid. Five minutes, and the finished dish is ready to eat. You can serve it on the table either in addition to meat dishes, potatoes, or on its own. It is recommended to pour melted lard with fried finely chopped pieces of lard before serving.

Cooking soup with milk mushrooms

One answer to the question of how to cook milk mushrooms is the following: make soup from them. Ingredients: half a kilogram of mushrooms, 4-5 pieces of potatoes, one onion, two tablespoons of vegetable oil, pepper to taste, fresh herbs and salt, one hundred grams of sour cream and 2-3 cloves of garlic.

Peel, wash the milk mushrooms and boil for 5-7 minutes in salted water. Separately, boil water, add diced potatoes into it and cook for 6-10 minutes. Then add our mushrooms, bring to a boil again and cook under the lid over low heat for 12-15 minutes. Peel the onion, chop and sauté together with garlic in vegetable oil. Then put it in a saucepan, season with pepper, salt and cook for 10 minutes over low heat, covered. Pour the finished soup into bowls and serve with herbs and sour cream. Bon appetit!

Conclusion

In conclusion, a few tips. Firstly, a few words about such a mushroom as black milk mushroom. How to cook this conditionally edible mushroom, which has a third category? It is best to salt it, and before that, rinse and soak it very well. The pulp will become crispy, dense, and the bitterness will disappear. The salted milk mushroom will turn a dark cherry color. After boiling and soaking, it can be fried and boiled.

Sometimes after completing a recipe, mushrooms remain. These can be fermented in a warm way. We put the chopped old dill on the bottom of a glass jar, put the milk mushrooms, pour in salted water and put it in a warm place in the kitchen. To speed up the process, place black bread under the lid - literally one piece. After five days, an excellent snack will be ready.

Milk mushrooms are one of the great finds for a mushroom picker. Each of them knows how, because this procedure is not difficult. But how tasty, unusual, and sometimes unsurpassed mushroom dishes are is undoubtedly unknown even to most lovers of this product. To make mushroom snacks tasty, you need to know how to cook milk mushrooms correctly, using various recipes from milk mushrooms.

The mushroom got its name for its bulkiness and heaviness. Indeed, it is dense and heavy.

Varieties of milk mushrooms.

Aspen.
Yellow.
Oak.
Turning blue.
Black.
Real.
Peppery.

The more famous gifts of the forest include:

real;
black;
yellow.

White forest product

White milk mushrooms have a flat or depressed cap with downward-turned edges, on which there is a fluffy fibrous fringe. The hat can remain wet even in drought.

The color of a real mushroom is conditional, since it also has a milky, creamy palette. His leg is short. The pulp is white, dense, fleshy structure, with a pleasant smell. At the fracture, you can see a copious amount of liquid secreted, which turns yellow in the air.

Before you go into the forest to pick mushrooms, you need to know where real milk mushrooms grow and in what period. They grow from July to October in birch and birch-pine forests. They can often be seen in families. White milk mushroom likes to hide under fallen leaves or pine needles.

Often real milk mushrooms are used in recipes for pickling.

Yellow product

Cap color with concentric dark circles. Due to its taste characteristics, this type ranks second after white. Although for many experts this is a controversial issue.

Yellow milk mushroom can be found from early July to October in birch forests, rarely in spruce forests.

Black look

The cap of this product can reach up to 30 cm. It has a dark brown, brown-olive palette. Dark circles are barely visible. The structure is fleshy and dense. The hat is slightly sticky.

The hollow stem is approximately 4 cm. At the break, the flesh has a grayish-white tint, which quickly turns brown. The juice secreted by the mushroom is white, with a pungent odor, and quickly darkens when chapped.

The nigella mushroom belongs to the 4th category of edibility. They are often eaten salted after a long process of soaking or boiling.

If you properly pickle and store black milk mushrooms, then the taste characteristics and strength of the product will remain for 3 or more years.

Product preparation methods

As you know, there are many methods by which you can cook mushrooms. People try to can them, boil them, pickle them, and freeze them. The recipes for each method express the taste of the product in its own way.

Before you do anything with milk mushrooms using one of the methods, the product needs to be prepared. There is always enough debris on the surface, and it is not so easy to remove. You can use an old toothbrush to make cleaning easier. Thanks to the villi, the smallest particles of leaves and dirt are cleaned off.

How to boil milk mushrooms?

To properly cook the product, you need to follow the rules:

Clean well under the tap, removing adhered grass, leaves, and dirt.
Leave for an hour immersed in salted water (2 large tablespoons of salt per liter of water).
Pour new water into the saucepan and place on the stove. Transfer the product. Cook the mushrooms on medium heat. How long to cook the product? Ready time is about 15 minutes.

If boiled mushrooms are used for salting or pickling, then more time will be required for soaking - from 1 to 2 days.

Salting process

To pickle mushrooms you will need:

1 kg of product;
1.5 large spoons of salt;
2 units of laurel leaf;
5 units of peppercorns.

How to cook milk mushrooms using the cold method?

Leave the product for 10 hours in cold water.
Transfer to a bowl, sprinkling with salt in layers and laying out spices.
Place the press on top and send it to a cool zone. Complete salting will occur in a week.

The prepared mushrooms can be transferred to jars.

Pickling

To make pickled milk mushrooms, you will need the following products:

1 kg of mushrooms;
2 large spoons of salt, a spoon of sugar, vinegar - for the marinade;
3 laurel leaves;
5 currant leaves;
2 cloves of garlic;
3 peppercorns.

Preparing milk mushrooms for the marinating process.

Peel, wash, place in a saucepan, pour water. How long to cook to prepare for marinating? Cooking time is 10 minutes after the water boils. How to cook? Watch for foam and remove it.

Preparation of brine.

Put water on fire. Add salt, sugar, seasonings.
Transfer the product to the brine. How long to cook, when does the water boil? Cook for 15 minutes.

Marinating process:

Transfer the product into a liter container, add 2 small spoons of vinegar to each container.
Pour the brine.
Place the pickled milk mushrooms in a cool place.
The time for complete readiness will come in a month.

The result is delicious marinated crispy mushrooms.

To freeze milk mushrooms, they must first be boiled, since the mushroom produces bitterness when raw. How long to cook to prepare for freezing? Depending on the size, the average cooking time is 15 minutes. You can also fry mushrooms for 20 minutes, add spices. Let them cool, put them in prepared containers and put them in the freezer.

You can prepare various dishes from frozen milk mushrooms in winter.

Appetizer with pickled mushrooms in sour cream sauce

For the recipe for salted milk mushrooms you will need:

500 grams of ready-made salted milk mushrooms;
2 onions;
sour cream product;
greenery.

Wash the mushrooms and soak in water. Then cut into small cubes and season with sour cream. Chop the onion into half rings and place in a bowl. Mix well.

When serving, sprinkle the dish with chopped herbs.

Salty product in tomato

To cook canned milk mushrooms in tomato sauce you will need:

2 kg of product;
2 kg of tomatoes;
5 units of sweet pepper;
bulb;
4 cloves of garlic;
spices.

Cooking steps:

Wash and peel the mushrooms. Boil.
Puree the tomatoes in a blender. Then pass through a sieve to remove the seeds and skins.
Blend onions, peppers and garlic with a blender.
Combine all ingredients in a saucepan. Add salt and sugar to taste. Put it on gas. When it starts to thicken, you need to remove it from the stove.
Sterilize the container. Place garlic, dill, and peppercorns on the bottom. On top are mushrooms. Pour over the sauce.

As you know, there are many recipes with salted milk mushrooms that will not leave lovers of this product indifferent. However, it is important to prepare them correctly so that the taste of the food does not spoil later.

Good not only as an independent snack. They are used to prepare various dishes for everyday and festive tables. As a rule, dishes made from milk mushrooms are easy to prepare, healthy and tasty. Try it! Perhaps dishes made from milk mushrooms will become your family’s favorite.

Milk mushrooms with potatoes

Milk mushroom soup /gruddyanka/

Place diced potatoes and washed salted milk mushrooms cut into strips into boiling water. After 15 minutes, add finely chopped fried onions and cook for another 10 minutes. When the soup is ready, add the egg beaten with salt and stir. Let the soup brew. Serve with sour cream, sprinkled with herbs.

Milk mushrooms baked with potatoes

Wash and cut salted milk mushrooms (7 pieces). Finely chop onion (1 head) and fry. Boil potatoes (3 pcs.), cool, cut into slices. Grease a baking dish with oil and place the potatoes in a thin layer. Place milk mushrooms mixed with onions on potatoes. Cover the mushrooms with another layer of potatoes. Mix 1 tbsp. l. sour cream with 1 tsp. flour, add 50 g of water. Pour the resulting mixture over the mushrooms and potatoes. Sprinkle vegetable oil on top or sprinkle with grated cheese and place in the oven to bake.

Duck with salted milk mushrooms

Wash the duck, stuff it with salted milk mushrooms, sew it up, put it in the duckling pan, pour in half a glass of water. Place the duckling 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 the duck with fried potatoes. Serve the sauce separately. To prepare it, combine and heat over low heat strong broth, finely chopped pickles, dill, vinegar, sugar.

Pie with sauerkraut and salted milk mushrooms

Roll out the yeast dough, put the filling of sauerkraut and salted milk mushrooms on it, make a pie. Place the pie on a greased baking sheet and bake in the oven. For 3 cups of flour, 4 eggs, yeast.
Filling: Wash the sauerkraut and simmer. Add 1 tbsp. l. butter, chopped salted milk mushrooms, fried onions. Mix everything and simmer until done. Cool. For 600 g of sauerkraut, 1 cup of salted milk mushrooms, 1 onion.

Filling for pies from salted milk mushrooms

Finely chop the salted milk mushrooms and simmer in a frying pan. Separately, fry finely chopped onion and mix with mushrooms, cool.

Bon appetit!