Is it possible to boil milk mushrooms? Fried salted milk mushrooms
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 onion 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!
- Pies with salted milk mushrooms. Wash the salted milk mushrooms in a colander, chop finely, add onion fried until golden brown, and fill the pies. The pies can be baked in the oven or fried in a frying pan. The dough is ordinary yeast dough, I don’t know how to make dough myself - I take store-bought dough.
- Fried salted milk mushrooms. Rinse the milk mushrooms in a colander, cut them, fry over low heat with the addition of vegetable oil. They will first give juice, then the juice will evaporate, add onions, add oil if necessary, once the onions are fried - the mushrooms are ready. You can add sour cream.
- Salted milk mushrooms with sour cream. These are just salted milk mushrooms, only sour cream is added instead of vegetable oil. Cut the milk mushrooms, put them in a salad bowl, add sour cream. If you like, add chopped onion or garlic.
- Pancakes with mushrooms (in this case, with salted milk mushrooms) - the filling is prepared as in 1. for pies, wrapped in pancakes in an envelope. You can add sour cream. Mushrooms can be fried.
- Mushroom soup with salted milk mushrooms - cook like regular mushroom soup, but do not add salt. Before adding the milk mushrooms to the soup, rinse them in a colander.
Try boiling the potatoes, cutting them into cubes (do not chop them completely), add onions cut into half rings. It will be very tasty if you add fresh dill. Cut the milk mushrooms yourself (not very finely - don’t chop them!). Mix everything and season with vegetable oil (preferably sunflower and unrefined). Cheap and cheerful! If you like, you can squeeze out a couple of cloves of garlic, but since the mushrooms themselves are salted with garlic, it’s delicious without it.
Pie with salted milk mushrooms. Delicious.
Salted milk mushrooms in themselves are an excellent dish, classified as cold appetizers... Cut the mushrooms into neat slices, place them beautifully in a small plate, pour over vegetable oil, sprinkle generously with finely chopped garlic on top; They serve it to the table, eat it and remember the summer.
Of course, there is no arguing about tastes, but if you picked the mushrooms yourself, salted them yourself, that is, you know their taste and they suit you, you don’t have to bother with the garden. If you want variety:
Salted milk mushrooms can be finely chopped, mixed with chopped onions, vegetable oil and stuffed into pancakes.
You can add salted mushrooms, not just milk mushrooms, to the vinaigrette.
You can make a salad with sauerkraut: cabbage, salted mushrooms, onions, sunflower oil, a little parsley.
My answer will be short - from salted milk mushrooms you can make a very tasty and popular snack) salted milk mushrooms with onions and sour cream)))))))))))
I once had no idea that salted milk mushrooms were suitable for preparing hot dishes and filling pies. But for some time now, fried potatoes with pickled milk mushrooms have become one of my favorite dishes. First, onion half rings are fried in vegetable oil. Then the mushrooms, cut into pieces, are placed in a frying pan with the onions and, while stirring, they need to be fried until golden brown. Then add the raw potato cubes, mix everything well, cover with a lid and simmer the mushrooms and potatoes until tender for 15-20 minutes. A few minutes before turning off the heat, add salt to taste and sprinkle with chopped dill.
Milk mushrooms can be fried in butter, and it will be delicious, and they are served with potatoes. To do this, milk mushrooms need to be soaked and washed, and then cut into strips and first fried without oil, and when the liquid from the milk mushrooms is corrected, then put oil in the frying pan and add them until ready.
You can prepare this cold appetizer, lightly soak the milk mushrooms and grind them through a meat grinder and add crushed garlic and mayonnaise to them. You can make sandwiches.
Some housewives make pie filling from salted milk mushrooms.
You can cut it with onions and season with mayonnaise. Or, if desired, sour cream and serve as a side dish for meat.
Milk mushroom soup, called Gruddyanka
Ingredients
Beef on the bone for broth 500g
Potatoes pcs 3
Onion 1 head
Rice 4 tbsp
Salted milk mushrooms 300g
Spices allspice, bay leaf, dry dill seeds, a pinch of cayenne pepper, salt.
Carrots 1 piece
We cook the broth from the beef, then remove the meat, cut it and put it back into the soup, pre-prepare the milk mushrooms, cut them and soak them a little in cold water.
Make a fry from onions and carrots,
Add washed rice and diced potatoes to the boiling broth, let simmer for 5 minutes, and add the fry.
At the very end, add milk mushrooms, cook for 7 minutes, add salt and spices, the soup is ready.
I make a snack that my friends really love. Chop the milk mushrooms, onion, pickled cucumber, fried potatoes into cubes, mix everything, season with sour cream. Top the appetizer with herbs. Very cool.
This is a quite 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 prepared this way. Is it possible to fry milk mushrooms? There is no clear answer to this question. On the one hand, this method of preparation is hampered by their rather specific bitter taste, which goes away only during long-term processing (for example, salting). On the other hand, if recipes exist, it means that someone uses them. However, in order to clearly answer the question: “Is it possible to fry milk mushrooms?”, it is best to try it from your own experience.
How to get rid of bitterness?
Before frying milk mushrooms, you need to soak them thoroughly. This usually takes 2 days. Moreover, the water should be changed at least 8 times. Next, you need to boil them in salted water for 10 minutes, drain the water and repeat this action, adding fresh water. After this, they are placed in a colander or sieve and left for half an hour to drain all the liquid. And then you can proceed directly to cooking. In addition, experienced housewives recommend frying exclusively caps. Stiffer legs are better used for other purposes (for example, soup).
How to fry milk mushrooms?
For half a kilo of fresh mushrooms you will need salt and garlic to taste, a little vegetable oil (you can use olive oil). The caps of soaked boiled milk mushrooms are placed in a hot dry frying pan, covered with a lid and simmered for about 10 minutes, stirring occasionally. Then drain all the resulting liquid, add oil and fry for about 5 minutes, adding salt and squeezing the garlic through a press. At the end, chopped parsley is poured into the frying 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 prepare 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 them well and cook them, 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 cup of flour. You will also need salt, breadcrumbs (50 g) and pepper to taste. If the question: “Is it possible to fry milk mushrooms?” If you answer positively, then you can try to diversify the dish a little.
The milk mushrooms should be soaked and boiled as indicated above. Then the flour is mixed with salt and pepper. You need to roll the mushroom caps in it and fry them in hot oil for 5 minutes. Then add sour cream and crackers and continue cooking, stirring. After 15 minutes the dish is ready. It can play the role of a main dish (with potatoes or rice) or become a chic 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.
It's probably hard to find a person who doesn't like salted or pickled mushrooms...
Many housewives choose milk mushrooms to prepare mushrooms for the winter, and this is not at all surprising, since these mushrooms really turn out to be very tasty.
In general, few people know that milk mushrooms are not entirely edible mushrooms. That is, it can easily be called edible, but only after it has undergone the necessary processing. But milk mushrooms are very convenient to collect; there is absolutely nothing difficult about it, since such mushrooms usually grow in fairly large groups.
Previously, milk mushrooms were cooked in barrels - these mushrooms were salted for the winter in this way. But today other recipes for preparations have appeared, which we have no right to refuse, especially if you are an avid mushroom picker. And since you love picking mushrooms, it’s not surprising that you’ll also have to learn how to cook them.
In fact, the main feature of these mushrooms is that they contain milk, a kind of bitter juice, which we must get rid of before we start cooking with this type of mushroom, and even more so putting them on the table. First, the mushrooms for this purpose are cleaned of forest debris, branches and needles, and then they need to be soaked for quite a long time. After the milk mushrooms need to be washed until white.
Why is soaking so important?
The fact is that milk mushrooms contain substances that are quite easy to poison, that is, real toxins. To prevent these toxins from entering our body, we need to thoroughly wash the milk mushrooms, put them in a container, carefully pour very cold water over them and then make sure that the mushrooms are completely covered with water. Of course, the mushrooms themselves will definitely float, so it’s better to take a large lid from an enamel pan and put it on top of them. It is best if you soak the milk mushrooms for as long as possible - two days. To ensure that the mushrooms do not deteriorate during this time and the water in them does not bloom, it is necessary to change it as often as possible. Then you need to wash the milk mushrooms, which you have soaked for the required amount of time, several times in running water. Only after this can we say that these mushrooms are completely ready for seaming and the risk of getting some kind of poisoning is simply minimal.
1. Milk mushrooms, salted for the winter. a simple recipe without adding spices.
In order to prepare milk mushrooms according to this old and simple recipe, you need to take:
Coarse salt, or regular salt - 250 grams;
Milk mushrooms - 5 kilograms of soaked mushrooms;
The milk mushrooms you collect must first be thoroughly cleaned, removing all places that seem suspicious to you. The wormy areas need to be cut off, and also those places where there are punctures from pine needles should not be left. Afterwards you need to cut off each mushroom and a little of the lower part from the stem. Then be sure to rinse the milk mushrooms, changing the water several times. Then put them in an enamel bucket without chips or a large basin, fill it with water, open the top slightly with a not too heavy oppression so that all the milk mushrooms are constantly in the water. Change the water more often. After a night in the water, the mushrooms will begin to form foam. Immediately drain the water, rinse the mushrooms a couple of times, and add new water again.
In general, milk mushrooms can be soaked for two to five days; less is not advisable, otherwise toxic substances will remain in the mushrooms, which can lead to unpleasant consequences.
After such soaking, the mushrooms will lose quite a lot in volume, as their juice will be washed out. Once you have discovered. that the mushroom pulp is no longer bitter, the milk mushrooms are completely ready for pickling. Before you start cooking mushrooms, you need to cut them into several pieces. Afterwards these pieces are placed in a large enamel basin. Place a dense layer of milk mushrooms, sprinkle everything with salt, and repeat the same thing again until you have laid out all the mushrooms you have.
Afterwards you need to put a large flat lid on top and install pressure on it. The mushrooms should stand like this for three days, and every day you should knead them several times. When the time comes, place the mushrooms in sterilized jars. The mushrooms need to be packed very tightly, as they will be stored without marinade. Therefore, after each layer you will need to compact the mushrooms quite tightly. Cover everything with plastic lids, put it in the refrigerator, let it sit for 2 months. Once this time has elapsed, the mushrooms will be completely ready for consumption.
2. Salted milk mushrooms for the winter.
For this recipe you will need the following products:
Black milk mushrooms - 1 kilogram;
Dill umbrellas - 5 pieces;
Vegetable oil;
Garlic - 5 large cloves;
Water;
Sea salt, but not iodized - 2 heaped tablespoons.
First, put the water on the fire, let everything boil, and then pour just a little vegetable oil into it. Milk mushrooms that have already undergone the necessary processing, which we discussed above, need to be placed in water. Let everything cook in this form for about 8 minutes, and then put the milk mushrooms in a colander. The water should completely drain from the mushrooms.
Place the mushrooms in an enamel bowl, mix them with salt and dill umbrellas, with very finely chopped garlic. Set aside the dill stems, 5 cm long, we will need them later, but a little later. Next, you need to put pressure on top of the mushrooms so that they fit tightly to each other. The oppression can be removed after 12 hours, but only in order to thoroughly mix the contents of the container. Afterwards, the oppression must be returned to its place for another 12 hours. Then you need to place the milk mushrooms in jars, press them down a little and secure them with dense dill stems laid out crosswise.
Once they are ready, the mushrooms in jars need to be filled with brine, which will be obtained during the process of infusing the milk mushrooms under pressure. Then put the mushrooms under nylon covers in the refrigerator for a month.
You can try them no earlier than after 30 days.
3. Milk mushrooms, salted with leaves of white cabbage for the winter.
This is a fairly old recipe, familiar to our great-grandmothers.
In order to cook mushrooms using it, you need to take the following products:
Milk mushrooms - 5 kilograms of mushrooms;
Fresh horseradish root, small size - 1 piece;
Coarse salt, but always without added iodine - 1 cup;
Garlic - one head of winter variety;
Fresh currant leaves without damage - 20 pcs;
Cherry leaves without damage - 20 pieces;
Fresh dill - one bunch;
8 cabbage leaves.
First you need to sort through all the milk mushrooms and clean them, then you need to soak them in water, which you have already salted a little - added about 5 tablespoons of salt to 10 liters of water. After this, the mushrooms need to be filled with water again, this time for 5 hours. Then you need to thoroughly wash all the prepared greens, wash and peel the horseradish root. The garlic needs to be peeled and disassembled into separate cloves. After this, you need to cut each garlic clove lengthwise into two halves. The horseradish root must be cut into very thin slices.
Next, wash the cabbage leaves thoroughly in cold water and tear them into two large pieces each. Then you need to take a container, preferably a plastic basin, and put everything you have prepared into it. A layer of mushrooms should be laid out in two rows, followed by spices with salt and cabbage leaves. Then again mushrooms and so on until the very end, until everything is laid out. After that, take a flat lid and put everything under pressure.
At room temperature, mushrooms should last about two days in this form, maybe a little less. During this time, you need to stir the milk mushrooms at least 4 times. Afterwards you need to place the milk mushrooms quite tightly into prepared dry sterilized glass jars. Don’t forget to water the milk mushrooms with the juice that came out of them while the mushrooms were brewing.
Cover the mushrooms with plastic lids and store in the refrigerator. Such mushrooms are served on the table after two months.
4. Salted milk mushrooms for the winter with the addition of onions.
For this recipe you need the following products:
10 liter bucket of fresh milk mushrooms;
Onion;
Salt - 1.5 cups of coarse salt.
Prepare mushrooms for pickling as described above. Afterwards, the mushrooms, if they are not too large, should be placed whole in a basin; if the mushrooms are large, cut into pieces, sprinkling each layer with salt and onion, cut into rings or half rings. After this, you need to store the milk mushrooms under pressure for a whole month in a cool place, and then put them in dry and sterilized jars and put them in the refrigerator.
5. Salted milk mushrooms in oak leaves.
In order to prepare milk mushrooms with oak leaves, you need to take the following products and spices:
Milk mushrooms - one kilogram;
Salt - 3 tablespoons without top;
Garlic - 5 cloves;
Dill with an umbrella - a bunch;
Oak leaves - 3-4 small leaves without damage;
Cherry leaves - 3 pieces;
Horseradish leaf - 1 piece;
Black pepper - 6 pieces.
First, the mushrooms need to be prepared for pickling according to the method indicated at the beginning of the article.
For pickling mushrooms, you need to take salted water; pour and dissolve 5 tablespoons of salt into 10 liters of water. The water is changed three times every day, but salt is added only the very first time.
Afterwards, you need to cut off some of the stems from the mushrooms, and wash the mushrooms themselves well. Then you should cut the largest mushrooms into several parts, and the small ones can be pickled whole.
Next, you need to take the garlic and peel it, and add horseradish leaves to the container in which you will put the mushrooms for pickling. Mushrooms should be placed caps down, and so on in a couple of layers. Afterwards, you need to salt each layer of mushrooms, put cherry leaves, as well as oak leaves, garlic and dill between each layer of mushrooms. The topmost layer is covered with a clean linen napkin or gauze, and oppression is placed on top. Then you need to put a very heavy load so that everything fits as tightly as possible to each other. If there is not enough brine. then the load should be even heavier.
The mushrooms sit like this for about a month, and then they are put into jars and put in the refrigerator.
6. Salted mushrooms with mustard.
In order to prepare milk mushrooms salted with mustard, you need to take the following ingredients:
Fresh milk mushrooms - 1 kilogram;
Salt - 2 tablespoons;
Water - half a liter;
Dill - 1 umbrella;
Grain mustard - 1 teaspoon;
Garlic - a few cloves;
Horseradish leaves;
Allspice - to taste.
First, prepare the mushrooms as indicated above - soak them and cut them, if necessary. Afterwards you need to put horseradish leaves and salt, mustard and pepper, dill, and mushrooms into the water. Next, you need to put the container with all this on the fire, boil after boiling for 10 minutes. Afterwards, the milk mushrooms are placed in jars, dry and sterilized, and the whole thing is covered with finely chopped garlic. The jars are stored in the refrigerator under plastic lids.
Mushrooms prepared in this way can be eaten after 10 days.
7. Milk mushrooms, salted in hot brine.
In order to prepare salted milk mushrooms for the whole family according to this recipe, you must prepare the following:
A kilogram of milk mushrooms;
Bay leaves - 2 pieces;
4 cloves of garlic;
Dill - 5 sprigs;
5 currant leaves;
You need to soak the milk mushrooms and process them for pickling as described above. After you need to cut off the legs, I marinate only the caps using this method. Then you must prepare a brine, which is made from salt - 3 tablespoons per liter of water. This brine is put on fire, allowed to boil, and then the mushrooms are boiled in it for half an hour. Do not forget that the foam must be removed from the mushrooms constantly.
After this, you need to remove the mushrooms and wash them. Then take a pickling container, sprinkle the bottom with salt, place the mushrooms with their caps down, the thickness of the first layer is 5 centimeters. After this, you need to sprinkle with all the spices and salt, and cover the top layer with gauze or a towel, and put pressure on top. The oppression should be quite heavy. You shouldn’t touch the mushrooms themselves during the pickling process, but it’s better to wash the mold every 2-3 days, especially if you have a wooden one. Let the mushrooms remain indoors for 2 days, and then they should be taken out into the cold for a whole month. The mushrooms are placed in jars and stored the rest of the time in the refrigerator.
And finally a killer option!!! Salty mushrooms with vodka..)))
Firm and crispy mushrooms with onions and sour cream... and a glass of vodka covered with frost. No normal person will remain indifferent!)))))
Purpose:
For lunch: For a snack
On the festive table
On nature
For dinner: For appetizer
Unexpected guests: For a snack
Ingredients:
Milk mushrooms
Salt (depending on how you soak the mushrooms)
Dried dill (tops, i.e. umbrellas, are best)
Garlic (cut into slices)
Bay leaf
Black pepper
Sour cream 150 g.
Onions - 2 pcs.
Greens (parsley or dill)
Recipe:
I don’t indicate the number of ingredients - it all depends on how many mushrooms you collect..)))
We soak the milk mushrooms for 4 days, changing the water 2 times a day. Rinse well. We take a container (where we will add salt) and begin to lay it out in layers: a layer of mushrooms, cover with salt, then mushrooms again. Every 2-3 layers add spices (dill, garlic, bay leaf, peppercorns). We continue this way until the mushrooms are gone - carefully cover the last layer with salt. We put all this beauty under pressure and send it to a cool place (balcony, cellar, refrigerator) for 45 days.
After waiting the allotted time, wash the mushrooms and soak them in cold water. At the same time, you can throw a bottle of vodka into the freezer..)))
Drain the water, chop the mushrooms, add sour cream.
Add onion cut into half rings.
Sprinkle with herbs, take out vodka, pour a glass for your beloved man and... listen to how smart and beautiful you are..)))
Among mushroom pickers, the strong mushroom is held in special esteem - it is an enviable find, a real gift of the forest, which can displace both saffron milk caps and mushrooms in the basket. An incredibly thick mushroom aroma comes from dishes using it, as if the dense white pulp had absorbed all the aroma of the forest.
Many different types of milk mushrooms hide under pine needles and fallen leaves, slightly lifting the loose, damp soil. They are nourishing and tasty, thanks to their dense structure they “reach” the kitchen without loss, and in addition, they are very generous - on a good day you can pick up not just a few pieces, but several buckets of excellent mushrooms.
Main types of milk mushrooms
The most famous species with excellent taste. The cap is fleshy, at first spread out and then pressed in the center, with curved fringed edges, reaching a diameter of 20 cm. The skin is milky or yellow in color, sometimes with reddish spots, slimy in rainy or foggy weather.
The leg is smooth, up to 6 cm high, with frequent creamy-white plates descending on it. The pulp is tight, white, with acrid juice, turning yellow at the break. This is the best species for pickles, in which the fruiting bodies take on a light blue tint.
The cap is at first flat-rounded, with an elevation in the center, later concave, up to 30 cm in diameter, white, with reddish or purple streaks, slightly pubescent. The plates are dense, white with a pink tint, descending onto a dense stalk up to 8 cm high, which becomes narrower at the base. The pink tint of the plates is the main difference between this species and other laticifers.
The pulp is milky-white, with a fruity aroma; when crushed, it releases a caustic white liquid that does not darken in air.
A beautiful mushroom, with an appetizing golden cap up to 15 cm in diameter, concave in the center and fringed at the edges, slimy in the rain and glossy on a sunny day. The leg is strong, small, up to 5 cm tall, with a yellowish tint and patterned golden streaks or spots.
The often located plates are creamy and descend onto the stem. The pulp is juicy, a burning juice appears at the break, which then darkens. During collection and transportation, dark spots may appear at touch points.
The cap is spread out, then funnel-shaped with edges turned down, up to 12 cm in diameter. The skin is brown-orange, with a reddish tint, covered with brown spots. Yellowish plates descend on the stem of the same color.
The pulp is fleshy, creamy white, when broken it acquires a pink tint and releases a watery white liquid with a pungent taste and a slight mushroom odor. The mushroom is used for pickling and is considered conditionally edible.
Another name for oak milk mushroom is oak milk cap. If you are interested in learning more about saffron milk caps, read the article “”.
This dark mushroom is very tasty in pickles, acquiring a wine-like, reddish hue. The cap is rounded-flat, later sunken, up to 20 cm in diameter, brownish-yellow with an olive tint or dark green, the surface may be covered with concentric circles. The edges are curved, slightly fringed. The skin is slimy, especially in rainy weather.
A greenish sticky stalk up to 8 cm high, tight and full, becoming hollow towards the base, the surface is covered with dents. In the upper part, thinned plates of a yellowish-olive color descend on it. The white flesh is fleshy, greyish when crushed, releasing a milky liquid that turns purple when exposed to air. The cap is often dirty, the surface is covered with soil particles and debris, and it has to be scraped off before cooking.
White milk cap (dry milk mushroom) (Russula delica)
White cap is a tasty and aromatic type of russula, the cap is whitish-cream with brown streaks, up to 20 cm in diameter, rounded-convex and then concave. The plates are frequent, creamy-white, falling on a straight or slightly curved strong stem. The pulp is tight, creamy, with a subtle mushroom aroma and pungent taste.
The surface is usually covered with ingrown soil particles. In dry weather, dry fabrics can crack like parchment, which is why the padding gets its second name.
Places of distribution and time of collection
More often, these mushrooms grow in large groups, families, or, as mushroom pickers say, “flocks,” in late summer and autumn in deciduous or mixed forests.
Real milk mushroom- a common species, found quite often in light deciduous or mixed forests, among linden and birch trees. It inhabits small clearings and sometimes quite large colonies. The best soils for its development are those with white clay close to the soil surface. Mushrooms are collected from July until frost. Connoisseurs especially value autumn harvests - the fruiting bodies are not so well stored, but also do not have an acrid bitterness.
Under thin aspen trees, according to its eloquent name, there is aspen mushroom, forming neat clearings, not far from one another, fused together in the form of chain links. It likes to settle near the root system of poplars of various types, often growing in poplar plantations and forest belts. The collection time is only two months long - August and September.
Bright yellow milk mushroom has taken a liking to spruce forests - under the thick paws of dark spruce trees grow small close groups of these mushrooms, less often it forms entire clearings. Harvesting occurs in late summer and early autumn.
Oak milk mushroom grows in numerous families in oak forests, prefers soft calcareous soils, and settles in abundance on the slopes of warm, sun-warmed hills. Tight greenish fruiting bodies of this species are found from late summer until frost.
Individually or in large groups, it lives in birch groves. black breast. It is collected by carefully cutting off the short stem during the period of mass offering - from mid-July to the end of summer.
Loader white grows singly or in clearings in oak groves, birch and mixed forests. The collection begins in mid-summer and lasts until September.
False milk mushrooms and doubles
Conditionally edible milk mushrooms and some similar species are not poisonous, but have an unpleasant taste. They are successfully used in cooking after preparatory treatment - prolonged soaking or boiling in lightly salted water.
Light mushrooms grow in clearings or rows in deciduous forests, rarely among conifers; they love dampness and dense shade. The cap is up to 20 cm in diameter, convex or flat, then concave, cream-colored, with a lighter shade along the edges; brown spots quickly appear at the site of damage.
The pulp is dense, but fragile; at the break, a viscous white liquid is released, the taste is acrid, with a taste of hot pepper. Eating is permissible in salted form and only after prolonged soaking with frequent changes of water. Dry powder from fruiting bodies is used as a spicy, hot seasoning.
Camphor milkweed often grows near conifers on damp, mossy soil and on decaying wood. The cap is 5–6 cm in diameter, convex, then concave, with a wavy edge, glossy, reddish-brown. The plates are pinkish, then brown, descending onto an even thin stalk up to 5 cm high, tuberous in shape at the bottom.
The pulp is brittle, loose, brick-brown, with a very strong, rather unpleasant smell of camphor or dry clover. At the break, a whitish juice is released that does not change color in air. The characteristic smell will prevent the mushroom from being confused with others, as well as being used as food.
In oak forests and birch forests from mid-summer to October you can find violin - a conditionally edible mushroom with a pungent taste that grows in large clearings. The white cap is fleshy, covered with villi, concave, later taking the shape of a funnel, with folded edges, up to 25 cm in diameter. The plates are creamy-white, sparse, descending on a rounded stalk up to 8 cm high.
The pulp is white, fragile, and when broken it releases an acrid milky-white juice. The leg is almost completely buried in the ground, so only the violin caps are collected. Before cooking, they are soaked for a long time and then used for pickles.
In the dampness of coniferous or mixed forests, as well as in birch forests, golden milkweed, classified as a conditionally edible mushroom, grows singly or in clearings. The fleshy cap is light yellow, darkens and turns purple where touched, the velvety edges are curved down. The shape is prostrate, then concave, the surface is sticky. The plates are yellowish, frequent, descending on a pale yellow high stalk.
The pulp is creamy-white, secretes a caustic milky liquid with a pleasant odor. Suitable for pickles and preparing marinades after soaking or cooking.
Beneficial features
Highly nutritious, fleshy mushrooms are rich in easily digestible proteins, carbohydrates, minerals and vitamins. Content protein in fruit bodies is high - up to 33 g per 100 g of dry matter; when boiled, they can be successfully used in dietary nutrition as a replacement for meat or fish.
Significantly represented B vitamins, carotene and ascorbic acid, positively affecting the functioning of the nervous system, the stability of the immune system, and the functioning of the hematopoietic organs.
Unique mushrooms of their kind contain the active form vitamin D, in this form it is found only in products of animal origin. This important element is necessary for the prevention of osteoporosis, maintains healthy skin and hair, and directly affects the absorption and balance of calcium and phosphorus.
Minerals present in mushroom tissues – sodium, magnesium, calcium and phosphorus are in an accessible form, are quickly absorbed and replenish the content of these substances in the body.
Active substances were found in pepper milk antibacterial substances, inhibiting the tuberculosis bacillus, its positive effect in the treatment of kidney diseases, in particular urolithiasis, is also known. These healing properties are widely used in folk medicine.
During the preparation of pickled pickles, during fermentation with the participation of lactic acid, special substances are produced that have an anti-inflammatory effect and lower cholesterol levels.
Contraindications
Mushroom dishes are too heavy food for people with impaired function of the pancreas, liver and gallbladder.
Constant excessive consumption of these products, saturated with a large number of active substances, can lead to sensitization of the body, increasing its sensitivity, and the manifestation of allergic reactions.
Consumption of improperly prepared fruiting bodies, especially conditionally edible species, will cause disruption of the gastrointestinal tract and excretory system.
People suffering from hypertension and kidney disease should carefully include spicy, salty and sour mushroom dishes in their diet, in small portions and only occasionally.
Children under seven years of age and pregnant women should not eat wild mushroom dishes.
The best recipes for preparing dishes and preparations
All milk mushrooms are suitable for food after soaking for two to three days, and the water is changed several times, adding fresh water. This is the only way to get rid of the bitter taste of pulp and acrid juice. Pickled fruit bodies are not only an exceptionally tasty snack, they are an excellent preparation for first courses and stewing.
Pickled black milk mushrooms
For 5 kg of prepared mushrooms, take 200 g of salt, blackcurrant leaves, garlic, dill, black peppercorns and other herbs and spices to taste.
Pickles can be prepared using the cold method, and then the preparation will be more tasty, and using the hot, faster method.
Cold salting
The cleaned fruiting bodies are immersed in cold water for three days, which is replaced several times a day. After this, they are placed with their caps down in a vessel, sprinkling the rows with salt and spices, covered with a cloth and a load is placed. The shelf life of pickles is 30–45 days.
Hot salting
The mushrooms are boiled until tender and placed in a suitable container, sprinkled with salt, spices and pressed down with a weight, as in the previous case. With this method, the pickles are prepared for two weeks.
Canned pickles
For one liter jar of preserves, take 4 tablespoons of 5% vinegar, salt, black pepper, and several bay leaves. Prepare hot brine at the rate of 20 g of salt per 1 liter of water.
Mushrooms salted for 30–45 days are placed in a colander, inspected, removing damaged fruiting bodies, and washed with running water. As soon as the water has completely drained, the workpiece is placed in jars on a layer of spices, then vinegar and the prepared hot brine are poured. The preservation is placed for sterilization, keeping the liquid in the jars at a boil for at least one hour, then sealed.
Pickled milk mushrooms
For 5 kg of prepared mushrooms take 200 g of salt, 300 g of sugar, 400 g of sour milk.
The fruiting bodies are cut into pieces, dipped in hot water, salted to taste, boiled for two minutes and drained in a colander. Place it in a vessel in layers, add salt, add sugar, press down, releasing excess air, and pour in sour milk, covering the fermentation with a cloth, and place a weight on top.
At a temperature of 17–19°C, the product can be consumed after two weeks. For long-term storage, the workpiece is packaged in jars, filled with brine at the rate of 20 g of salt per 1 liter of water and sterilized for 40–50 minutes, after which it is sealed.
Video: how to collect milk mushrooms
Favorite in folk cooking, milk mushrooms, thanks to their inimitable aroma, excellent taste properties, and undoubted nutritional value, deserve the closest attention of mushroom pickers. Obvious advantages - excellent yield, absence of poisonous look-alikes and high transportability make this species one of the best trophies for lovers of “silent hunting”.
