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Many people prefer to harvest milk mushrooms without boiling, since in this way all the nutrients and crunchiness characteristic of this mushroom can be preserved. It is possible to cook milk mushrooms without cooking according to a recipe only if you completely trust the source of information.

This is due to the fact that any mistake will lead to the fact that it will be impossible to eat the dish due to its bitterness. This page describes how to salt milk mushrooms without cooking in various ways. You can choose a recipe that suits you and try to prepare a small amount of the product. If the result suits you in terms of its organoleptic properties, then the recipe can be adopted. Salt the milk mushrooms without boiling for the winter correctly, store in accordance with the recommendations and enjoy their great taste.

Cooking salted milk mushrooms without cooking

Before preparing salted milk mushrooms without cooking, put spices on the bottom of the dish - black currant leaves or bay leaves, garlic, dill, horseradish leaves, and also, if desired, allspice, cloves, etc. in 5-8 cm, each of which is sprinkled with salt. At home, take 3% of the salt by weight of the mushrooms. Also add 2 g of bay leaves and 1 g of allspice per 10 kg of mushrooms. From above, the mushrooms are covered with a clean linen cloth, and then - with a freely entering lid (a wooden circle, an enamel lid with the handle down, etc.), on which oppression is placed - a stone, previously cleanly washed and scalded with boiling water or boiled. It is better to wrap the stone with clean gauze. For oppression, you cannot use metal objects, bricks, limestone and easily falling apart stones. After 2-3 days, the excess of the brine that has appeared is drained and a new portion of the mushrooms is added. This operation is repeated until the sedimentation of the mushrooms stops and the containers are filled to the maximum. If after 3-4 days the brine does not appear over the mushrooms, the oppression is increased. Salted mushrooms are stored in a cool place, periodically (at least once every two weeks), washing the wooden oppression and changing the napkin.

Recipes for how to salt milk mushrooms without cooking

There are numerous recipes for how to salt milk mushrooms without boiling and at the same time get a tasty and safe product.

Follow the recommendations given in the recipes on this page.

Cold salting can be carried out in a slightly different way: mushrooms are placed on the spices with their heads up (and not down) in a layer 8-10 cm thick (not 5-8), sprinkle it with salt, then put the spices again, and on them - mushrooms and salt. So fill the entire container layer by layer. After that, cold boiled water is poured into it, cover the dishes with a wooden circle entering it and put oppression on top. When the mushrooms settle down a little, they are compressed, the container is supplemented with fresh mushrooms, tightly corked and placed in a glacier, where every week it is shaken, rocked or rolled from place to place (for example, barrels) to evenly distribute the brine. They are especially careful to ensure that the container does not leak, and that the mushrooms are not exposed from the brine and do not freeze in the cold. As you know, mushrooms without brine turn black, moldy, and from freezing they become flabby, tasteless and quickly deteriorate. With cold salting, milk mushrooms can be eaten after 30–40 days.

Pickled milk mushrooms without cooking in Russian

Ingredients:

• 1 kg of mushrooms
• 200 ml vegetable oil
• 20 ml 9% vinegar
• 200 g carrots
• 2 cloves of garlic
• 20 g celery root
• 20 g each of dill and parsley
• 15 g of salt.

Marinated milk mushrooms without cooking in Russian are prepared as follows:

Thoroughly peel and rinse the mushrooms, then dry and fry in highly hot oil (100 ml).

Cool the fried mushrooms.

Peel the garlic.

Wash the carrots and cut into slices, then cook until half cooked in salted water.

Chop the washed greens, cut the peeled celery root into strips.

Pour the remaining oil on the bottom of the prepared jars and place the fried mushrooms on top, layer by layer with carrot slices, chopped garlic, celery root and finely chopped dill and parsley.

Add vinegar and salt to the oil remaining after frying the mushrooms, bring everything to a boil, then cool slightly and pour into jars.

Roll up the banks. Store in a cool, dark place.

Salting milk mushrooms without cooking

Ingredients:

• 1 kg of mushrooms
• 25 g dill seeds
• 40 g of salt.

Method of pickling milk mushrooms without cooking: Soak mushrooms for 2 days in cold salted water (for 1 liter of water, 20 g of salt and 1 teaspoon of citric acid). During the soaking process, the water must be changed four to five times. Pour a layer of salt on the bottom of the jar, then put the prepared mushrooms with their caps down. Each layer of mushrooms (no more than 5 cm) should be sprinkled with salt and dill seeds. Cover the top layer with gauze, folded in 2-3 layers, put a circle with a load and leave at room temperature for 2-3 days. After this time, the mushrooms will settle, it will be possible to add new mushrooms from above, also sprinkling them with salt layer by layer. Mushrooms remain in a warm room for another 5 days; if after this time there is not enough brine in the jar, then it will be necessary to increase the oppression. Mushrooms should be stored in a cool place, after 1–1.5 months they will be ready to eat.

Recipe: how to salt white milk mushrooms without cooking

Before you salt the white milk mushrooms without cooking, you need to prepare all the ingredients:

• 2 kg of mushrooms
• 90 g salt
• cherry leaves
• black currant and horseradish
• 1 umbrella of dill

And here is the recipe for how to pickle milk mushrooms without cooking: sort the mushrooms, peel, rinse thoroughly. Soak in plenty of water for 3 days. Change the water 3-5 times a day. After soaking, rinse the mushrooms well. Put cherry and black currant leaves on the bottom of the salting container. Lay the milk mushrooms on them, with their hats down, sprinkle with salt. Cover with an umbrella of dill and horseradish leaves, set oppression on top. Leave on for 30 days. Store in a cool place.

How to salt milk mushrooms without cooking in Altai

Ingredients:

• mushrooms - 10 kg
• dill greens - 35 g
• horseradish root - 20 g
• garlic - 40 g
• allspice - 35-40 peas
• bay leaf - 10 sheets
• salt - 400 g.

Before salt the milk mushrooms without cooking in Altai, the mushrooms are sorted, peeled, the stem is cut off and soaked in cold water for 2-3 days. The water is changed at least once a day. Then the mushrooms are thrown on a sieve and placed in a barrel, layering them with spices and salt. Cover with a napkin, put a circle and a load. Brine should appear above the circle. If the brine does not appear within 2 days, it is necessary to increase the load. The barrel is reported with new mushrooms, as the volume of mushrooms is gradually reduced by one third. After 20 days, the mushrooms are ready to eat.

Drying milk mushrooms without cooking

Drying of mushrooms is a simple and well-known way of storing mushrooms for future use. Properly dried mushrooms are preserved for a long time without losing their taste and aroma. In terms of nutritional value and digestibility, they are higher than salted and pickled ones. Before drying, mushrooms must be cleaned of needles, leaves, earth and other debris. They cannot be washed or moistened with water - this will reduce the quality of the mushrooms, they will lose their aroma and become darker than normal. After cleaning, the mushrooms must be sorted according to size and quality. Overripe, flabby, mucky, wormy, moldy specimens should be thrown away. It is best to dry mushrooms without boiling on special devices - sieves, sieves, braids - strung on a thread, on pins installed on wooden racks, or on the needles of a mushroom dryer.

It is very important to correctly determine when the mushroom is dry. A normally dried mushroom does not crumble, bends slightly, breaks with effort.

An underdried mushroom bends easily, it feels wet to the touch, overdried - crumbles, crunches, easily breaks into pieces. Well-dried mushrooms taste and aroma similar to fresh ones. After drying, about 10% of the wet weight remains in the mushrooms. Dried mushrooms must be stored at temperatures up to 10 ° C and low humidity, otherwise they can become moldy. It should be borne in mind that they very easily absorb foreign odors, so they should not be stored next to odorous substances.

Ambassador of white milk mushrooms without cooking

Ingredients:

• Prepared mushrooms - 10 kg
• salt - 500 g

We begin the ambassador of white milk mushrooms without boiling by peeling and disassembling the mushrooms, trimming the leg, placing in a bowl, sprinkling with salt, closing with a napkin, putting a circle and a load on top. Salted mushrooms, separating their juice, noticeably thicken. As they settle, you can add fresh mushrooms by sprinkling them with salt until the dishes are full and the settling stops. The mushrooms are ready to eat in 35 days.

Fry white milk mushrooms: recipes without cooking

Very often we fry milk mushrooms without boiling for subsequent freezing: they have the same taste and aroma, nutritional and vitamin properties as fresh ones. There are recipes for preparing white milk mushrooms without boiling for subsequent freezing, some of them are given further on the page. That is why in recent years, with the advent of new improved types of refrigerators and freezers, this harvesting method has become very common. When preparing mushrooms for quick freezing, they do not need to be sorted and distributed in separate containers. With some types of heat treatment, products are significantly reduced in volume, so you can boil or fry the mushrooms for a short time before freezing. At the same time, they will not lose either taste or vitamin value.

To properly freeze fried mushrooms, certain conditions must be met. They can only be folded into plastic bags and put into the freezer when they are cold. If a lot of juice has formed during frying, it is better to store the mushrooms in small jars (0.5 l). We must not forget that any liquid that has undergone rapid freezing expands. This means that containers with mushrooms must not be overfilled; there must be free space in them. Do not add too much vegetable oil during the frying process. Also, you do not need to salt mushrooms, put spices, seasonings. This can be done already during the preparation of the dish, guided by the recipe and your own taste preferences. Before frying the mushrooms, you should pre-process them: clean them of earthy lumps, herbs, remove the legs in some species, rinse several times in cold water, and after finishing this, dry them by spreading them out on a towel, preferably in the open air. Mushrooms prepared for freezing are laid out in plastic bags or gastronorm containers, dividing into portions, each of which will be used entirely. Freezing mushrooms, like vegetables and fruits, is not recommended twice. They are stored in the freezer for 6 months or longer.