What can be prepared from frozen black mushrooms. Altai salting method

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 option is called the "hot method". 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. The cold method has a lot of its advantages, and the most important of them is that the mushrooms retain their forest flavor and stay crunchy 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. Although such a workpiece also withstands long-term storage. 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 in cold water for a long time and thoroughly, with frequent replacement. During this procedure, the bitterness goes away and the mushrooms can be salted.

Mushrooms come in different varieties, and therefore different types. 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 is a brief description of the 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.

It is better not to peel the mushrooms with a knife. 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. The color of the finished dish 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 fill 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 a liter jar, in which 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 of 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 treasured 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!

You probably know that salted milk mushrooms can be the perfect complement to delicious salads or act as an excellent snack. However, do not underestimate the fried forest mushrooms, because they are distinguished by a delicate, refined aroma and simply luxurious taste. It is worth talking about how to cook fried milk mushrooms in more detail, because it is quite difficult to call this process simple. So, you have a choice: according to the classic recipe or figure out how to turn these mushrooms into a real work of culinary art.

The pulp of milk mushrooms contains the so-called lactiferous vessels, which release juice at the slightest damage. It is this liquid mixture that gives the mushrooms astringency and rich bitterness. You can completely get rid of the unpleasant taste only with the help of long soaking, as well as subsequent cooking. Send mushrooms to a pot of cold water, bring to a boil and boil for about 20 minutes. There is some debate as to how long this procedure takes. It is necessary to remove the foam that constantly forms during the cooking process. In any case, water must be drained from ready-made mushrooms. When the hostess knows how to cook and how much to cook mushrooms for frying, there should be no problems with pre-treatment of the mushrooms.

Do mushrooms need to be boiled before frying?

No matter how carefully you clean the mushrooms from debris and forest animals, you should not even think about whether it is possible to fry milk mushrooms without cooking. Deciding on such an experiment, you should prepare for possible food poisoning. Be sure to boil mushrooms before frying. However, this can be done for not 20, but only 10 minutes.

If you are looking for the perfect fried mushroom recipe, you may well find it in our collection:

Fried mushrooms with onions and sour cream

Ingredients:

fresh milk mushrooms - 0.8 kg .;
sour cream - 0.3 l.;
sunflower oil for frying;
Wheat flour;
onions - 0.1 kg .;
salt and pepper to taste.

Cooking process:

If you want to cook delicious fried milk mushrooms, this recipe must be in your arsenal. Fresh forest products that you just bought at the market or brought from the forest should never be immediately sent to the pan. Firstly, they are still very bitter, and secondly, they contain toxic substances that can cause food poisoning. That is why they need to be carefully processed.
Carefully sort through the mushrooms, free them from large debris and leaves, as well as from the legs. If you want to keep them, just update the slices to be white and nice. Washed and peeled products should be poured with cold water, which will free the products from bitterness and firmly stuck leaves or forest insects. Let the mushrooms sour, and then get rid of the rest of the debris using running water.
Change the water, fill the milk mushrooms with a new portion of cold liquid, and then send them under oppression. A large flat dish with a weighty load in the form of a weight or a flat heavy stone is ideal. If you don’t have one or the other, just draw water into a three-liter jar. Soak milk mushrooms for three days, but do not forget to change the water every 3-5 hours. Then cut off a small piece from one of the mushrooms and try it on your tongue. If you do not feel bitterness, you can proceed to the further preparation of the mushroom dish.
Before frying milk mushrooms, they must be boiled. Pour the mushrooms with cold water, add a pinch of salt to the pan and send to medium heat. When the broth boils, you will need to cook food for another 20 minutes. Throw the finished milk mushrooms into a colander and wait until the water drains completely from them.
Cut the boiled milk mushrooms into small cubes or straws. Send a deep frying pan with a thick bottom and a small amount of vegetable oil to medium heat, heat it up and add chopped mushrooms there. It is better to pre-bread them in wheat flour. Since the milk mushrooms are almost completely ready, you need to fry them in a pan for no more than 5 minutes until golden brown.
Onions should be peeled and finely chopped, and then also pour into the pan. Fry the food for 3-4 minutes, and then pour it all with sour cream, season with salt and your favorite spices. Cover the mushrooms with sour cream and onions and simmer for a few more minutes.
When fried milk mushrooms with onions and sour cream are ready, they can be served at the table. However, if you have time, we recommend that you sprinkle them with grated cheese and send them to the oven for 5 minutes, heated to 180 degrees.

Classic option: in a pan with potatoes

Ingredients:

milk mushrooms - 0.5 kg;
onions - 0.2 kg;
potatoes - 0.7 kg;
sunflower oil - 0.2 l.;
dill greens - 1 bunch;
salt to taste.

Cooking process:

To cook mushrooms fried with potatoes, you first need to thoroughly wash the forest mushrooms, clean them of debris and soak for 3 days in cold water. With the help of such a simple but lengthy procedure, you can not only eliminate bitterness, but also free porous caps from insects that have decided to settle in them.
After soaking, the mushrooms should be removed from the water and cleaned with a stiff brush, if necessary. Now mushrooms need to be boiled. Pour raw forest products with cold water, salt and cook until boiling. Then hold them in a boiling broth for another 20 minutes and remove from the water. The mushrooms will need to drain, you can pat them dry with paper towels.
Free the onion from the husk, and also try to carefully peel the potatoes. Cut the onion into thin half rings, and the potatoes should be turned into small, neat cubes.
Pour sunflower oil into a frying pan and send to the fire. When the oil is hot, add the dried milk mushrooms, which will need to be fried for 10 minutes. Only after that you can add chopped onions and potatoes to them. Cook the dish until all the ingredients are golden brown.
After that, the fire can be minimized, generously salt and pepper the potatoes, and season with fresh chopped dill. It remains only to mix the potatoes with mushrooms, cover it with a lid and fry until cooked. Now you know how to fry milk mushrooms with potatoes. Bon appetit!

White wild mushrooms with garlic and parsley

Ingredients:

fresh milk mushrooms - 0.5 kg;
garlic - a few cloves;
sunflower oil for frying;
parsley - 1 bunch;
salt to taste.

Cooking process:

To cook white fried milk mushrooms deliciously, do not be too lazy to thoroughly wash the products and free them from the legs. The fact is that mushroom caps are much softer and more tender than legs, so they need more time to cook. By the way, they can be carefully separated and frozen, and then used as the basis for a fragrant mushroom soup. Soak the milk mushrooms for two to three days and boil twice in a row, changing the water.
How to fry white mushrooms? Very simple! Ready-made hats should be dried, and then cut into strips. Then send them to the frying surface with heated sunflower oil, cover and simmer for about 10 minutes. Mushrooms should release juice, which should be fried or simply drained. Do not forget to stir the fried milk mushrooms so that they do not burn.
Garlic should be peeled, rinsed under running water, and parsley should be carefully washed and dried. Grind the herbs and garlic, and then send them to the pan, season with salt and add a little vegetable oil. Fry porcini mushrooms until golden brown, and then just serve. Ready! This recipe for fried mushrooms is perfect for a festive table or everyday diet.

Roast black mushrooms with garlic

Ingredients:

black milk mushrooms - 1 kg .;
onions - 2 pcs.;
garlic - a few cloves;
sunflower oil;
sour cream;
salt to taste.

Cooking process:

Black mushrooms also need careful pre-treatment. Fresh mushrooms should be cleaned, washed and soaked for several days. Periodically change the water so that the mushrooms do not sour. Then they will need to be brought to a boil in salted water and boiled for 10-20 minutes. Be sure to remove the foam.
You can fry a black mushroom only after you boil it twice. However, experienced mushroom pickers recommend doing this three times with the addition of salt at their discretion. If, after soaking in mushrooms, there are still a few unpleasant-tasting substances left, cooking will finally get rid of them. You need to allocate 20-25 minutes for this, so as not to be bitter.

Boiled milk mushrooms are already completely ready to eat, but you will like them much more when fried. Chop the garlic and parsley, and cut the mushrooms into small pieces. Now they can be sent to a saucepan with vegetable oil, fried on all sides until golden brown, and then sprinkled with herbs and garlic. Add sour cream to the pan and mix well for a delicious mushroom dish. Fried black milk mushrooms will be much tastier if you let them brew and sip on spices. Bon appetit!

Milk mushrooms: salting mushrooms

Preparing mushrooms for salting

Salting mushrooms is the easiest way to harvest mushrooms for future use. Milk mushrooms canned in a strong salt brine are then used to make soups, pie fillings, stews, side dishes and snacks.

Mushrooms for blanks must be collected in the early morning until they are heated by the sun's rays. In this case, mushrooms can be stored for a longer time. Warmed by the sun, they deteriorate faster, becoming covered with mucus.

After cutting the fungus, you need to remove leaves, earth, straw and other debris adhering to it. The mushrooms are then sorted by size. Strong, fresh, not wormy and not overripe mushrooms are suitable for salting.

If it is not possible to process the mushrooms on the day of collection, you need to clean them of leaves and dirt, but do not wash them. It is good to keep mushrooms until canning in the refrigerator or other cool dark place.

Milk mushrooms must be processed on the day of collection. This is a necessary condition for the preservation of all useful substances in mushrooms.

Before canning, mushrooms must be washed very thoroughly. To do this, they are placed in a colander and repeatedly lowered into a bucket of cold water, allowing it to drain.

Recipes for pickling milk mushrooms

Salting is a very common way to preserve mushrooms for the future. Milk mushrooms are usually subjected to this type of processing, which, due to their specific taste and content of milky bitter juice, are not recommended to be preserved in any other way.

You can salt mushrooms in 2 ways: cold and hot.

Before salting, be sure to clean and rinse the milk mushrooms thoroughly, while at the same time removing wormy and damaged mushrooms.

For the cold salting method you will need:

10 kilograms of mushrooms; - 400-500 grams of coarse salt; - garlic; - dill; - cherry and currant leaves; - cumin.

When pickling mushrooms, the amount of table salt is 4–5% of the weight of mushrooms prepared for processing

Pour the prepared washed peeled mushrooms with cold water and soak for 2-3 days, not forgetting to change the water 2 times a day. Lay the soaked milk mushrooms in layers in jars or barrels with hats down. Sprinkle each layer with salt, chopped garlic cloves, chopped dill, cherry and currant leaves, cumin. Having laid all the mushrooms in this way, place a circle on top, and light oppression on it.

After a few days, when the mushrooms release juice and settle, add more fresh mushrooms to the dishes. Sprinkle them with salt, spices and put oppression again. After 30–40 days from the start of salting, milk mushrooms will be ready for use.

To pickle milk mushrooms in a hot way, you need to take:

10 kilograms of mushrooms; - 400-500 grams of coarse salt; - 1–1.2 liters of water.

Clean the mushrooms and rinse in plenty of cold water. Then fill the mushrooms with clean water, add the required amount of salt and cook over medium heat. If desired, add 3 grams of citric acid to whiten the mushrooms.

Catch the boiled mushrooms from the broth with a slotted spoon and cool. Throw it in a colander. When excess water drains, place the milk mushrooms in glass jars or barrels. Place a light pressure on top.

You can also pickle milk mushrooms according to the recipe of Bulgarian cuisine. There, this dish is called turshiya, which means "pickle". As a result of such salting, a very tasty dish is obtained that increases appetite. When processing mushrooms in the form of turcia, no special devices are required.

When salting milk mushrooms, the preservative agent is lactic acid. It is formed as a result of the fermentation of sugars contained in mushrooms under the influence of various lactic bacteria.

In order for lactic acid fermentation to proceed correctly, proportions must be observed. You should take 2.5-5% salt by weight of processed mushrooms. If you take more salt, it will have a bad effect on the fermentation process. For example, at 10% concentration, the fermentation process slows down, and at 20% it stops.

To prepare turshii from mushrooms, you will need the following ingredients: - 10 kilograms of mushrooms; - 150 grams of granulated sugar; - 150 grams of table salt.

Clean the mushrooms, rinse and sort. Then blanch the mushrooms. To do this, scald them with boiling water or dip them in boiling water for a few minutes. The amount of water should be 4 times the volume of mushrooms. Place small and chopped mushrooms in boiling water for 2–3 minutes, large ones for 4–5. Then transfer the mushrooms for 5-10 minutes in cold water or hold under running water. Then place the mushrooms in a suitable dish. Sprinkle each row with a mixture of salt and sugar. When all the mushrooms are stacked, fill them with cold water and leave for lactic acid fermentation. It lasts 14–15 days and occurs at a temperature of 15–18°C. During all this time, make sure that the dishes with milk mushrooms are filled to the top. At the end of the fermentation process, place the mushrooms in a cool place.

The article contains recipes for soups, salads, appetizers, pies with fresh, salted, marinated, dried, frozen mushrooms.

From ancient times, Eastern Europeans loved to collect milk mushrooms, eat them immediately boiled, fried or stewed, harvest them for future use, salting or drying them. And, despite the fact that in Western Europe these mushrooms are not considered edible at all, we value them for their juiciness, fleshiness, pronounced mushroom taste and aroma. If you are lucky enough to get hold of fresh, salted or dried mushrooms, read our article to learn how to cook something special from them.

How much and how to soak fresh milk mushrooms from bitterness before frying?

Milk mushrooms are real, mushrooms from the genus Milky, Russula family, conditionally edible. This means that they must be prepared in a special way before being used as an ingredient for a particular dish.

IMPORTANT: Milk mushrooms are not just very tasty, their nutritional value is high. Mushrooms contain a large amount of easily digestible protein (more than in pork, beef or chicken), as well as vitamins and other nutrients. Therefore, the laborious and rather lengthy process of preparing them for eating should not be embarrassing.

So, with fresh mushrooms, do the following:

Place them in a large bowl, basin or bucket.
Pour the milk mushrooms with warm water and let stand for about 15 minutes. Dirt stuck on hats and legs will get wet and begin to fall behind. It will be easier for you to clean the mushrooms.
With a knife, remove the dirt adhering to it and the film covering it from each mushroom. Also remove the plates. Mushrooms have a very fragile and brittle edge of the cap. If you want the ready-made mushrooms to look beautiful, remove it too.
If you come across spoiled, worm-eaten milk mushrooms, throw them away.
Place the cleaned mushrooms in a bowl for soaking. Soaking is necessary so that the inherent bitterness leaves them.
Pour the mushrooms with clean water. Its volume should be twice as large as the volume of mushrooms.
To prevent the mushrooms from floating up, you need to organize oppression, for example, from a plate.

From the earth and debris, you can clean the milk mushrooms ... with a toothbrush.

IMPORTANT: Milk mushrooms are soaked for 3 days. So that the water does not turn sour, it is changed 1-2, and preferably 3-4 times a day. In the last day, the water is salted (1 tablespoon of salt per 3 liters of water).

After soaking, you can pickle mushrooms or heat them in any way that suits you.

How much and how to cook milk mushrooms for frying?

No matter how many delicious dishes with milk mushrooms you know and don’t know how to cook, you will agree, for sure, that they are most delicious fried, with potatoes, onions and sour cream.
Even soaked according to technology, these mushrooms cannot be fried immediately! Pre-boil them in salted water for 10-15 minutes.

How to deliciously fry milk mushrooms with potatoes in a pan: recipe

Fried milk mushrooms with potatoes in one or separate pans. The first method is better, since mushrooms and potatoes have different frying times.
Take:

potatoes - 1 kg
prepared milk mushrooms (peeled, soaked and boiled) - 400 g
vegetable oil - 100 ml
onions - 1-2 pcs.
garlic - 3 cloves
greens (parsley) - a bunch
salt and pepper to taste
sour cream on request

To make fried milk mushrooms with potatoes tasty and beautiful, you should not immediately throw them into boiling oil.
First, put them caps down in a preheated pan, cover the pan with a lid. Excess liquid will come out of the mushrooms, as if they will be stewed in it.
After 10 minutes, drain this liquid, splash vegetable oil into a frying pan. Roast for 5 minutes.
At this time, finely chop the onion and herbs. Add them to the mushrooms. Salt, pepper, garlic passed through a press - there too.
After 5 minutes, your mushrooms for potatoes will be ready.
Separately fry the potatoes as you normally would.
Before serving, combine hot potatoes, mushrooms. If you want, add sour cream.

Fried milk mushrooms in sour cream recipe

Black or real mushrooms fried with sour cream are suitable as a dressing for any side dish - fried, boiled, stewed or baked potatoes, cereals, pasta. Try to cook and take:

milk mushrooms - 300 g
sour cream - 150 g
butter - 50 g
onion - 1 pc.
garlic - 1 clove
salt, pepper - to taste
greens - 1 bunch, optional

Put butter on the skillet. When it melts, fry finely chopped onion on it.
When the onion becomes golden in color, add the mushrooms prepared in advance, boiled and chopped into strips.
Salt and pepper the mushrooms.
Fry the mushrooms for 7 minutes.
Add sour cream, garlic passed through a press, chopped greens into the pan. Simmer everything together for 5 minutes.

Salted mushrooms with sour cream and onions: recipe

If you have salted milk mushrooms, you can make a delicious snack from them with sour cream and onions.
Take:

salted milk mushrooms - 200 g
onion, you can salad - 1 pc.
sour cream - 100 g
dill - bunch
pepper to taste

If your milk mushrooms are too salty, to prepare a snack you need not only to rinse them in running water, but also soak them in milk for a quarter of an hour.
Then cut them into small strips.
Onion you need to peel and cut into thin half rings, chop the dill.
First, mix the onion with the mushrooms.
In a separate bowl, combine sour cream with dill and pepper.
Before serving, mix all the ingredients of the appetizer. You can also serve salted mushrooms and sour cream separately.

Pickled mushroom salad: recipe

Another tasty, simple and satisfying snack that goes well with strong alcohol, including a salad of pickled mushrooms with eggs, Korean carrots and herbs.
To prepare it you need:

marinated milk mushrooms - 300 g
eggs - 2 pcs.
Korean carrot - 200 g
pickled cucumbers - 2 pcs.
pickled onion - 1 pc.
greens to taste
mayonnaise

Preparing an appetizer is very simple: all the ingredients are ready, they should only be chopped (except for carrots) and laid out in layers. Spread each layer with mayonnaise. Grind the greens, add a little to each layer. Also use it to decorate a dish.

Salted Mushroom Salad: Recipe

For this salad, take:

salted milk mushrooms - 300 g
boiled potatoes - 3 pcs.
boiled carrots - 1 pc.
green onion - 1 bunch
greens - 1 bunch
mayonnaise

Just grind and mix all the ingredients. Remember that such a salad turns out to be satisfying, while it is rather difficult to digest. In order not to overload the stomach and liver, do not eat too much of it.

VIDEO: Salad with salted milk mushrooms

Soup with salted mushrooms and potatoes

You can cook mushroom soup not only from fresh, but also from salted mushrooms. Soak them a little. But still remember that you will have to add salt to the soup in smaller quantities or not add at all.
You need these ingredients:

salted milk mushrooms - 200 g
potatoes - 4 pcs.
carrots - 1 pc.
onion - 1 pc.
greenery
sour cream
oil for passivation

Peel, wash and finely chop the onion and carrot. Pass them.
Peel the potatoes, wash, cut into cubes and send to boil in a pot of water.
After 15 minutes, add onions and carrots to the potatoes.
After another 5 minutes, add the mushrooms to the soup.
Serve the soup hot with chopped herbs and sour cream.

Soup from frozen mushrooms

Soup, which is called Georgian soup, cook from frozen mushrooms. Take them out of the freezer and rinse in warm water.
Ingredients:

frozen milk mushrooms - 500 g
potatoes - 5 pcs.
onion - 1 pc.
carrots - 1 pc.
egg - 1 pc.
bay leaf - 1 pc.
greenery
sour cream

Peel, wash and cut potatoes into cubes. Send it to boil in 3 liters of water.
After 5 minutes, add milk mushrooms, salt and bay leaf to the potatoes.
While the soup is cooking, prepare and saute the onions and carrots, add them to the soup.
2 minutes before turning off, add a beaten egg to the soup.
Serve with sour cream and herbs.

VIDEO: Salted milk mushrooms

Pie with salted mushrooms and potatoes: recipe

Salted milk mushrooms and potatoes are an excellent filling for mushroom pie.
You need:

yeast dough dough - 1 kg
salted milk mushrooms - 200 g
potatoes - 3-4 pcs.
onion - 1 pc.
egg - 1 pc.
salt pepper
greenery
oil

Prepare the yeast dough as you normally would. Divide it into two equal parts.
Roll out the first part. Lay the pastry sheet on a greased baking sheet.
Put peeled, washed and sliced potatoes, peeled, washed, chopped onion in half rings, salted mushrooms, soaked for 5 minutes, chopped greens on a layer of dough.
Salt and pepper the filling.
Roll out the second part of the dough. Cover the filling with this layer.
Beat the egg well, grease the top layer of the dough and the sides of the pie with it.
Place the cake in an oven preheated to 200 degrees for 20 minutes.

Pies with salted milk mushrooms: recipe

You can bake pies with salted milk mushrooms with yeast dough or puff pastry.
For the filling, soaked salted milk mushrooms in the amount of 300 g, fry with onions, add chopped greens after. Boiled rice is also sometimes added to the filling. Appetizer of minced mushrooms.

To prepare minced meat you need:

milk mushrooms - 300 g
onion - 1 pc.
carrots - 1 pc.
salt pepper

Prepare fresh milk mushrooms: peel, soak, boil and fry.
Peel onions and carrots, wash, chop and sauté.
Pass mushrooms and vegetables through a meat grinder or chop with a blender.
Salt and pepper minced mushrooms.

Vareniki with mushrooms

dough for dumplings - 0.5 kg
boiled potatoes - 2 pcs.
minced milk mushrooms - 200 g.
onion - 2 pcs.
frying oil

From water, flour and salt, knead the dough for dumplings.
Pound the boiled potatoes in mashed potatoes, mix mashed potatoes with minced mushrooms.
Blind dumplings stuffed with potatoes and mushrooms. Boil them in salted water.
Clean, wash and chop the onion. Fry it until golden brown in vegetable oil.
Pour the finished dumplings with dressing and mix.
If dumplings with milk mushrooms are not eaten immediately, then you can put them in a pan and lightly fry.

Dumplings with mushrooms

For dumplings, mix mushroom minced meat with meat.

VIDEO: MUSKS BENEFITS AND HARMS | is it possible to fry mushrooms, the benefits of salted mushrooms, mushrooms

With the onset of the mushroom season, people went to the forests in families and returned with carts loaded with fresh, dried and salted mushrooms. Our ancestors collected only whites, milk mushrooms and mushrooms. And it is not surprising, because real whites, milk mushrooms and saffron milk mushrooms do not have poisonous counterparts. Therefore, there is no information about mushroom poisoning in Russia until the middle of the 18th century.

In Russian national cuisine, mushrooms have always been given a special place and there were many recipes with them. These are pies, and soups, hodgepodges, roasts ... Salted mushrooms - fragrant milk mushrooms were especially valued, they were even exported to neighboring countries.

There are two ways of harvesting milk mushrooms: the so-called "hot" method, when the mushrooms are pre-boiled, and the "cold" method, when the mushrooms are salted raw. Today we will figure out how to salt milk mushrooms in a cold way in jars. But to treat yourself to such mushrooms, it will take more than one day and even more than one week.

And, of course, in order to cook salted milk mushrooms in a cold way, first we have to go on a "silent hunt", milk mushrooms like to hide among the needles or under the foliage.

We clean the milk mushrooms and wash them from forest debris. To get rid of bitterness, milk mushrooms are soaked in water for 2-3 days, changing the water in the morning and evening.

At the first stage, we need to salt the milk mushrooms, so only mushrooms and salt are needed. We take salt not iodized and without any additives in the form of vitamins.

Salt consumption per 1 kilogram of mushrooms - 1 tablespoon. True, I already do everything by eye, for several years I got used to it and learned. At the bottom of the bucket, pour a little salt and spread the soaked milk mushrooms, salt again. And so on, layer by layer.

In the middle of the bucket, add a teaspoon of sugar, for a better formation of lactic acid bacteria. By the way, in the old days, whey was used for this.

The bucket is filled with mushrooms. On top we put a plate and a small load, which can then be increased. In this case, I have a carafe of water. We leave the mushrooms for a day.

After a day, a lot of liquid will stand out.

At the second stage, we need fragrant leaves, spices, garlic and horseradish. I wash and clean everything. Cut horseradish and garlic into slices. It is good if there are oak or cherry leaves.

We lay out the salted milk mushrooms in jars, sprinkling with slices of garlic and horseradish, add peppercorns, blackcurrant and laurel leaves. Mushrooms are laid more tightly, but without fanaticism.

We close the lids, but not tightly. There is a process of salting and fermentation, so brine can flow out. At this stage, I put small plates under the jars. We send it to a cold place (refrigerator, balcony, cellar) for 30-40 days, where salted milk mushrooms will reach the desired degree of readiness in a cold way.