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Fragrant crunchy milk mushrooms with onions are an amazing combination that will make any dish a real culinary masterpiece. We offer recipes that will allow you to prepare a wide variety of appetizers, main courses and first courses on the basis of these two products.

For dressing, you can use butter and vegetable oil, sour cream and even mayonnaise. And you can also cook milk mushrooms with onions for the winter - for this, canning recipes in cans are used. You can store such a blank for salads and stewing in the most ordinary refrigerator in a city apartment. Choose recipes, try new dishes, experiment.

Pickled milk mushrooms with onions

Ingredients:

• 200 g milk mushrooms
• 1 apple
• 1 onion
• 3 tbsp. tablespoons of vegetable oil
• ground black pepper
• salt
• dill greens.

To prepare pickled milk mushrooms with onions, cut into strips, grate the apple on a coarse grater, finely chop the onion. Combine everything, mix, season with vegetable oil, pepper and salt. Put the mass in a salad bowl, garnish with onion rings and finely chopped dill.

Salted milk mushrooms with onions

Ingredients:

• 350 g milk mushrooms
• 3 tbsp. tablespoons of vegetable oil
• 1 onion
• green onions.

To prepare salted milk mushrooms with onions, cut the mushrooms into slices, add vegetable oil (you can sour cream), sprinkle with chopped onions or green onions on top.

Salted milk mushrooms with onion and butter

Ingredients:

• 3-5 boiled potatoes
• 1-2 cucumbers
• 1/2 cup salted milk mushrooms
• 50 g sour cream
• 2 tbsp. tablespoons of vegetable oil
• dill and parsley
• 1-2 radishes.

In order to cook deliciously salted milk mushrooms with onions and butter, you need to cut boiled chilled potatoes into cubes, mix with chopped cucumber and pickled mushrooms, pour sour cream and 2 tablespoons of vegetable oil. Garnish with dill, parsley and finely chopped and radishes.

Milk mushrooms with sour cream and onions

Ingredients:

• 600 g salted or pickled milk mushrooms
• 800 g boiled potatoes
• 500 g onions
• ground black pepper
• salt
• 1 glass of sour cream.

It is very simple to prepare milk mushrooms with sour cream and onions: wash the mushrooms, cut into strips, and dice the potatoes. Finely chop the onion and mix with sour cream, salt and pepper. Pour mushrooms and potatoes with the resulting sauce.

Milk mushrooms with onions and butter

In order to cook milk mushrooms with onions and oil, you need to take the following ingredients:

• 300 g fresh boiled milk mushrooms
• 300 g tomatoes
• 200 g potatoes
• 1 onion
• vegetable oil.

Preparation: boil potatoes in their skins. Cut the tomatoes into 4 pieces, cut the mushrooms into slices and the potatoes into cubes. Mix all components, add a little finely chopped onion, salt, season with vegetable oil.

Fried milk mushrooms with onions

Ingredients:

• 1 bowl of boiled fresh milk mushrooms
• 5 potatoes
• 50 g bacon
• 1 onion
• 1/2 cup sour cream
• salt to taste.

Preparation:

1. Peel the mushrooms, boil in salted water.
2. Then put the fried milk mushrooms with onions in a stewing dish.
3. Add a part of the bacon fried with onions and fry everything together, then pour the mushroom broth and simmer.
4. In the middle of braising, add chopped raw or fried potatoes.
5. When serving, add the remaining bacon, fried with onions, sour cream and salt to taste.

Milk mushrooms with sour cream, sugar and onions

Ingredients:

• 300 g potatoes
• 250 g salted milk mushrooms
• 100 g carrots
• 1 onion
• 3 tablespoons sour cream
• 3 tablespoons of sugar
• dill and parsley to taste

How to cook milk mushrooms with sour cream, sugar and onions: Wash potatoes and carrots, add water, put on fire and cook until tender. Then peel the vegetables, cut the potatoes into small cubes and the carrots into strips.Rinse the milk mushrooms thoroughly, discard in a colander, let the liquid drain and grind. Peel the onion and cut into half rings. Put the prepared ingredients in a salad bowl, season with sour cream and sugar, mix well and sprinkle with finely chopped parsley and dill.

Fried milk mushrooms with potatoes and onions

Ingredients:

• 200 g potatoes
• 400 g veal pulp
• 100 g milk mushrooms
• 1 onion
• 30 g sweet pepper
• 50 g of hard cheese
• 30 g butter
• 15 g tomato paste
• 200 g meat broth
• 2 tablespoons olive oil
• 1 tablespoon cream
• dill
• ground black pepper
• salt

The way to cook fried milk mushrooms with potatoes and onions is quite simple:

1. Rinse the veal thoroughly, peel it off and mince it along with the onion.
2. Rinse the mushrooms and cut into slices.
3. Peel sweet peppers, rinse and chop.
4. Put prepared ingredients in a frying pan with heated olive oil and lightly fry.
5. Then salt, add tomato paste, pour in broth and simmer until tender.
6. Wash the potatoes, peel, boil in salted water and mash in mashed potatoes, adding cream and butter (20 g).
7. Grease a deep baking sheet with the remaining oil, lay out the minced meat in an even layer, place mashed potatoes on top, sprinkle with grated cheese on a coarse grater and bake in a preheated oven.
8. Cut the prepared casserole into portions and sprinkle with finely chopped dill.

Cabbage rolls with potatoes and milk mushrooms.

Ingredients:

• 400 g potatoes
• 700 g cabbage
• 200 g milk mushrooms
• 2 onions
• 70 g butter
• 2 tablespoons tomato paste
• 2 tablespoons vegetable oil
• Bay leaf
• ground black pepper
• salt

Cooking method:

Wash the potatoes, cover with cold water, salt and boil, then peel and rub through a sieve.

Rinse the mushrooms thoroughly and mince.

Peel the onion, chop finely and fry in melted butter until golden brown, then add the mushrooms and cook until tender.

Combine the prepared ingredients, salt and mix thoroughly.

Rinse the cabbage, put it in salted boiling water and cook for 2-3 minutes.

Then take out, cool and disassemble into separate leaves.

Beat off the petioles with a knife handle.

Put the filling on the prepared cabbage leaves, roll them up in the form of an envelope and fry on both sides in vegetable oil.

Dilute the tomato paste with 1 cup of warm water, pepper and mix well.

Put stuffed cabbage on the bottom of the saucepan, pour over the resulting sauce, add bay leaf, cover and simmer over low heat for 25-30 minutes.

How to salt milk mushrooms with onions in jars for the winter

Take 1.5 cups of salt for 1 bucket of mushrooms. Before salting the milk mushrooms in jars with onions, soak the washed mushrooms for 2 days in cold water, changing the water every day. Then fold in rows in a non-resinous wooden dish, sprinkle with salt. Sprinkle with chopped white onions.

Using prepared in this way milk mushrooms with onions for the winter, you can prepare many delicious and nutritious dishes.

One of them is presented below.

Fried salted milk mushrooms with onions.

For 6 persons:

• 30 pieces of milk mushrooms
• 100 g sunflower oil
• flour 1 tbsp. l.
• salt and pepper to taste
• onion 1pc.
• green onions or dill 1 bunch

COOKING: 30 pieces of mushrooms of medium size, or small - whatever happens: peel, cut each mushroom into 2 or 4 pieces and immediately put them in cold water, otherwise they will soon turn black. After sorting and cleaning all the mushrooms in this way, wash them in two or three waters, squeeze and put directly on a frying pan prepared with poured butter, add finely chopped onions, level, stir, salt, sprinkle with crushed black pepper and fry, looking and stirring often with a knife so as not to burn. After ¼ hours of roasting, sprinkle them with flour and pour over the rest of the oil, stir well and let them roast for another hour.Turn more often or stir with a knife in a pan until the mushrooms are apparently well fried. Then sprinkle with chopped green onions or dill and serve as is in the pan in which they were fried. You can also cook dried mushrooms in this way, but only they must be soaked in boiling water, changing hot water three times, every% hour, until the mushrooms are completely soft, then boil them once, put them on a sieve, let the water drain, cut each mushroom and fry exactly like fresh.

Recipe for milk mushrooms with sour cream and onions

Ingredients:

• 500 g potatoes
• 2 tablespoons flour
• 50 g butter
• 150 g sour cream
• 50 g dried mushrooms
• 1 onion
• dill
• ground black pepper
• salt

Recipe for making milk mushrooms with sour cream and onions: Wash potatoes, peel, finely grate, squeeze lightly and salt. Rinse the mushrooms thoroughly, add water and leave for 2-3 hours, then boil and cut into strips. Peel, chop the onion, fry in melted butter (30 g), combine with mushrooms, salt and pepper. Form small cakes from the potato mass, put mushroom filling in the middle of each of them, connect the edges and give an oval shape. Dip the prepared sorcerers in flour and fry on both sides. Then put in a deep frying pan, greased with butter, pour over sour cream, sprinkle with finely chopped dill and bake in a preheated oven.

Fried milk mushrooms with onions and sour cream

To cook fried milk mushrooms with onions and sour cream according to this recipe, you need to take the following products:

• 5 medium potato tubers
• 40 g dried mushrooms
• 2 tablespoons vegetable oil
• 1 onion
• 1 tablespoon bread crumbs
• 100 g sour cream sauce
• 15 g butter
• ground black pepper
• salt

Cooking method: Rinse the mushrooms thoroughly, add water and leave for 2-3 hours, then boil and cut into strips. Peel the onion, chop it, fry it in vegetable oil, mince it along with the mushrooms, salt and pepper and mix well. Wash the potatoes, peel, make a depression in the middle and fill it with the resulting filling. Put the prepared tubers on a greased baking sheet, sprinkle with breadcrumbs and bake in a preheated oven. Arrange the finished potatoes on portioned plates and pour over the sour cream sauce.

Recipe for pickled milk mushrooms with onions

This recipe for pickled milk mushrooms with onions allows you to prepare a delicious snack with vegetables for the winter.

• 1.5 kg of mushrooms
• 1 kg of tomatoes
• 1 kg bell pepper
• 500 g carrots
• 500 g onions
• 20-25 g of garlic
• 300 ml vegetable oil
• 100 ml 9% vinegar
• 50 g salt
• 150 g sugar
• 10-12 peas of black and allspice
• 2-3 carnation buds

Cut the tomatoes into slices. Chop bell peppers, carrots and onions. Peel the mushrooms, wash, chop coarsely and boil in boiling water for 15–20 minutes. Then put it in a colander, let the liquid drain and fry until cooked. Heat oil in a saucepan, fry the onion. Add carrots, bell peppers and tomatoes, simmer covered until juiced. Add mushrooms, garlic, salt, sugar, spices, simmer over low heat, covered for 30–40 minutes. Pour in vinegar, simmer for another 7-10 minutes. Arrange the hot salad in sterilized jars, roll up, turn over and wrap until it cools.