How to cook milk mushrooms - recipes

Mushroom lovers will definitely appreciate the recipe for instant pickled milk mushrooms. Mushrooms cooked using it are so tender, juicy and aromatic that it is simply impossible to tear themselves away from them. In addition, it is pleasant not only to eat them, but also to treat them to dear guests.

Today there are many recipes for pickled mushrooms for the winter. Milk mushrooms are no exception. These mushrooms require some preparation before the main stage of their preparation. Despite this, pickled milk mushrooms are popular among many housewives.

The given recipe for pickling mushrooms for the winter is very simple and delicious. Mushrooms will keep well in a cool, dark place for the whole winter, therefore, in a good year, you can prepare a couple of jars of mushrooms in this way for a change.

Here is an unusual recipe for preparing pickled crunchy milk mushrooms for the winter. This recipe assumes a minimum amount of time spent on cooking, and at the exit - juicy and crunchy milk mushrooms. Such an appetizer will delight both you and your loved ones, and will surprise guests with its unusual taste.

Well-salted pickled milk mushrooms can be easily stored under a nylon lid. The cooking process cannot be called fast, but the result fully justifies the large investment of time and effort. Milk mushrooms are very well suited for pickling, they turn out to be tasty and aromatic.

You ask yourself a question: how to prepare milk mushrooms deliciously so that they stand longer and delight both loved ones and guests with taste. The answer is simple: cook the pickled milk mushrooms hot. This recipe will meet all your expectations, the eyes of households burning with admiration are provided for you.

Pickled milk mushrooms are one of the most favorite snacks on the table. Crispy, aromatic, they are also good as an addition to various dishes of meat, poultry, vegetables. Marinating mushrooms is a snap. It is very important to start processing and harvesting the mushrooms almost immediately after they are harvested, because the longer you delay, the faster they deteriorate. Before marinating, a cooking process is required. All the details are set out in this recipe with step by step photos.

Nowadays, salted milk mushrooms are a special gourmet snack on any table. This dish is highly appreciated by men. In this recipe, you are invited to pickle milk mushrooms in a cold way, because it is with this pickling method that the mushrooms retain their aroma and remain crispy.

Those who returned from the forest with full baskets of mushrooms, the question arises what to cook from them. This method of dry salting of milk mushrooms takes a lot of time, but the snack is worth it. The mushrooms turn out to be crispy and unsurpassed in taste.

A crispy and aromatic appetizer made from meaty mushrooms will decorate and diversify your festive table. They can be salted in a barrel in a cold way, using only salt, so as not to interrupt the unique taste of milk mushrooms with seasonings.

Hard, strong and slightly sour, these mushrooms will be the highlight of your table. In this recipe, you are invited to pickle milk mushrooms hot and in jars. This method does not require prolonged soaking of the mushrooms and there is no risk that the mushrooms will sour.

Pickled milk mushrooms will not only become an excellent appetizer on any table, but are also suitable for preparing salads. They are low in calories, but a lot of nutrients. The most delicious milk mushrooms are young, small in size. They are strong, with a pronounced fleshy, dense texture, which does not change at all when pickled, but on the contrary "grows stronger". It is very important to take a responsible approach to the preparation of mushrooms and thoroughly clean them after collection: an incredible amount of needles, leaves and other small forest litter stick to the caps of the mushrooms.

Before use, milk mushrooms must be soaked in order to remove the lactic acid contained in the mushrooms and give them bitterness. We will use white milk mushrooms, then the workpiece is more transparent and has an aesthetic appearance.

I propose to cook delicious salted milk mushrooms for the winter. This aromatic appetizer will go well with any hot dish. Salted milk mushrooms are juicy and crispy. Appetizing mushrooms will not leave you indifferent.

Some people have a reasonable question whether it is possible to salt milk mushrooms together with volvushki and, if so, how best to do it. Yes, these mushrooms are similar in their properties and origin, so there are no obstacles to joint pickling.

We offer you a recipe for delicious crispy marinated white milk mushrooms. In the process of preparing the marinade, we will use a variety of spices: such as star anise, cloves, black pepper - they will add a spicy aroma to the mushrooms, a small amount of citric acid will add a pleasant sourness to the mushrooms. Mushrooms rolled up according to our recipe keep well for several months. To serve pickled milk mushrooms on the table, you just need to open the jar, add a little onion and season them with vegetable oil.

If you want to cook an interesting and unusual mushroom appetizer, then this recipe is definitely for you. Milk mushrooms in tomato are juicy, crispy and quite appetizing. A bright appetizer of milk mushrooms will delight and surprise everyone who tries it for the first time.

Often, an unusual combination of products gives an excellent result, this fully applies to milk mushrooms in tomato. The appetizer turns out to be simply extraordinary: spicy tomato sauce and crispy mushrooms.

Milk mushrooms are highly nutritious fleshy mushrooms, rich in easily digestible components and vitamins. Boiled milk mushrooms can be successfully used in dietary nutrition as a substitute for meat or fish. Today I want to share a recipe for salted milk mushrooms in a cold way.

An ancient way of salting mushrooms is salting them in a wooden barrel. This barrel is placed in a cold, dark place. Mushrooms are stored in it for a long time, salted well and take in the smells of aromatic herbs.

Salted milk mushrooms are combined to taste with the aroma of dill. In this recipe, you are invited to salt them in a cold way and immediately in jars. Take dill in umbrellas. If they are not there, then you can use dry dill seeds for pickling milk mushrooms.

Most often, white milk mushrooms are used for salting, but black ones are in no way inferior to them in taste and their properties. Therefore, feel free to pick such mushrooms and harvest them for the winter in a hot way.

The hostess's garlic is rarely added to salted milk mushrooms, as it interrupts the taste of mushrooms, but there are also lovers of garlic pickles. Garlic for mushrooms is cut into slices and added at the rate of 4 cloves per 1 kg of mushrooms. Salt black milk mushrooms in a cold way, which preserves the crispy taste of the mushrooms.

You are offered the simplest recipe for pickling black milk mushrooms at home. Although these mushrooms are considered conditionally edible, this appetizer will turn out to be very tasty. Salt milk mushrooms with a lot of seasonings and in small non-standard jars.

In this recipe, you are invited to pickle milk mushrooms in a slightly different way. Milk mushrooms are not soaked, but boiled. In this case, mushrooms can be eaten after 2 weeks. Boiled and then pickled milk mushrooms will not only be a good snack for you, but you can add them to various dishes.

We bring to your attention a classic recipe for cold pickling of white milk mushrooms. The amount of salt for mushrooms in all recipes is the same. You can change the amount of seasonings to your liking, because someone likes the pure mushroom taste, and someone loves the spicy one. You can salt the milk mushrooms in an enamel pan, but, of course, it is better in a barrel.

Milk mushrooms, like all salted mushrooms, go well with dill. Do not spare dill and can add it in the form of umbrellas, and seeds and fresh. The appetizer will be very aromatic and crispy. Salt in a cold way with a short soaking. The most important thing in the recipe is to withstand the prescribed period of salting, so that the milk mushrooms acquire their wonderful taste.

Salted milk mushrooms in the process of salting always lose some of their strong and crunchy taste, oak leaves contain a lot of tannins, it is not for nothing that in the old days mushrooms were salted only in oak barrels. In addition, oak leaves keep fungi from mold. They do not have their own aroma and do not interrupt the natural taste of salty milk mushrooms, and spices and seasonings can be added before serving the mushrooms to the table. Salt the milk mushrooms in a cold way with preliminary soaking.

Hot salted white milk mushrooms cannot ferment, so they can be stored for a long time. If possible, salt the white milk mushrooms using the proposed method. With such mushrooms, you can cook pickle and hodgepodge, and if you add to the salad instead of traditional champignons, you will get a dish with a new taste.

This recipe is suitable for when you need to pickle a small amount of white milk mushrooms. Mushrooms are immediately soaked in brine, and then placed in a jar with seasonings. Your snack will be ready in a month. It is convenient to store salted mushrooms in jars in the refrigerator.

Hot salting of black mushrooms is the most popular method of harvesting these mushrooms. Black milk mushrooms will remain firm and crispy despite heat treatment. Salting them begins with soaking the mushrooms for one day. Then the mushrooms are boiled for only 5 minutes and placed in jars along with salt and spices.

Cold pickling of mushrooms in jars will be an easy and quick way for you to prepare mushrooms for the winter. Milk mushrooms are crispy and combine the natural forest aroma with the aroma of spices. With a large amount of mushrooms, it is suggested to first salt them for 3 days in a large bowl, and then put them in glass jars.

Cold salted black milk mushrooms have a slightly different texture and aroma than those salted with heat treatment. According to this recipe, you can quickly prepare milk mushrooms with a large harvest, which makes it possible to choose young and dense mushrooms for harvesting. You can pick mushrooms gradually. They are salted in a large container and added as they come from the forest. Salted without any spices, which makes it possible to enjoy the pure taste of salted mushrooms.

Every housewife wants to pickle milk mushrooms so that they have a crispy taste and a wonderful aroma. This nondescript mushroom has more protein than chicken meat, and is the only non-animal product that contains vitamin D. In modern apartments, this preparation can be made by salting black milk mushrooms in jars.

Milk mushrooms, especially black ones, themselves are very bitter due to the large amount of bitter milky juice. As a result of soaking, the juice and bitterness are gone, but the mushroom aroma and its crisp taste remain. In this recipe, you are encouraged to soak the milk mushrooms for a week before pickling and change the water 2-3 times a day, and then pickle in a 3-liter jar. Try it, the result is wonderful!

Chanterelles are mushrooms that all mushroom pickers hunt for. Chanterelles are almost never wormy and grow in families. Therefore, it is a pleasure to collect them. I want to share my favorite recipe, which I often use myself and recommend to all my friends. Fried chanterelles with cream are aromatic and appetizing.

Many people think that milk mushrooms are only suitable for pickling and pickling. But I want to dispel your guesses, and offer a wonderful recipe for white milk mushrooms cooked with sour cream. The dish turns out to be juicy and is perfect as a sauce for any side dish. I most often serve such milk mushrooms with a side dish of potatoes or pasta.

A hearty and tasty dish of pickled milk mushrooms is prepared quickly. It can be served with various side dishes of cereals, vegetables or potatoes. You can also use mushrooms prepared using this technology as a filling in pies and pancakes or as a dressing in soup.

Milk mushrooms are those mushrooms that any mushroom picker wants to find in the forest. They give the dishes an incredible mushroom flavor and aroma. Even such a simple dish as fried potatoes with milk mushrooms will not leave anyone indifferent. Before cooking, the mushrooms must be soaked in cold water to get rid of the bitterness.

If white milk mushrooms have been collected in the forest, but their quantity is not enough for pickling or preserving, you can quickly and tasty cook them by frying in a pan with onions and sour cream.

Fresh milk mushrooms, fried and seasoned with sour cream, crunch pleasantly on the teeth and make an ideal summer snack. You could even call it a mushroom salad.

Milk mushrooms are delicious mushrooms with a dense texture that are great for pickling and pickling. I want to offer a recipe for pickled milk mushrooms with garlic. A fragrant appetizer will perfectly decorate your dining table and will well complement any hot dish.

Pickled milk mushrooms with onions are an excellent cold appetizer for a festive table. The process of pickling mushrooms takes quite a long time, but it's worth it. Milk mushrooms are crispy, spicy and moderately salty. To serve them, you just need to fill them with a little oil and sprinkle with herbs.