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Harvesting forest gifts using various conservation methods allows you to preserve the nutritional and taste properties of mushrooms. Milk mushrooms in oil are lightly salted and useful product - a source of valuable vegetable protein.

Timely preparation of milk mushrooms in oil for the winter can be used as a filling for pies, pancakes and dumplings. The material contains various processing methods. It is described in detail how to make milk mushrooms in oil at home, using onions, garlic, herbs and other ingredients in order to enrich the taste. Read, study and apply what you have learned in practice in your kitchen.

Pickled milk mushrooms with butter

Components:

• Small milk mushrooms - 2 kg
• Table vinegar 6% - 1 l
• Vegetable oil - 1.5 l
• Bay leaves - 5-6 pcs.
• Carnation - 5-6 buds
• Salt to taste

Pickled milk mushrooms with butter are prepared as follows: pour the peeled mushrooms with vinegar, salt and cook for 10-15 minutes from the moment of boiling. Then drain the broth, put the mushrooms in clean glass jars, on the bottom of which you first put spices, and pour hot vegetable oil over them. Close the jars with lids, cool and put in a dark place in the cold. Shelf life up to 6 months. Milk mushrooms are boiled or soaked before cooking in order to extract bitter substances that irritate the stomach. After boiling, they must be rinsed with cold water. Before stewing, the mushrooms are fried. It is better to season mushrooms with sunflower oil. Glass jars with pickled milk mushrooms are poured with oil so that a thin layer of it protects from mold.

Salted milk mushrooms with butter

Ingredients:

• 400 g salted milk mushrooms
• 2 carrots
• 1 onion
• 3 tbsp. l. vegetable oil
• salt and pepper

The method of cooking salted milk mushrooms with butter is not complicated:

Peel and wash carrots and onions. Grate the carrots on a coarse grater, cut the onion into half rings, the milk mushrooms into strips. Then mix everything, salt, pepper and season with vegetable oil.

Pickled milk mushrooms with radish.

Ingredients:

• 200 g pickled milk mushrooms
• 1 radish
• 4 tbsp. l. vegetable oil
• 1 onion
• 2 tsp 3% vinegar
• 1 tsp Sahara
• 1 bunch of lettuce
• salt

Cooking method:

Peel the radish, wash, coarsely grate and sprinkle with sugar. Peel the onion, wash, cut into rings, sprinkle with vinegar and salt. Cut the pickled mushrooms into slices, mix with radish, put lettuce on a dish, then mushrooms and radish, pour over everything with vegetable oil, decorate with onion rings and serve.

Salting milk mushrooms with butter

To prepare this dish, you will need to pre-salting the milk mushrooms with butter; on the basis of this preservation, you can prepare the next dish.

Ingredients:

• 300 g salted milk mushrooms
• 1 onion
• 2 tsp Mustard
• 2 tbsp. l. vegetable oil
• pepper

Cooking method:

Peel the onion, wash and cut into rings. To prepare the sauce, mix vegetable oil with pepper and mustard. Rinse the salted mushrooms with cold water, cut into slices, put on a dish, put onion rings on top, pour over the sauce and serve.

Salted milk mushrooms with onion and butter

Ingredients:

• 300 g salted milk mushrooms
• 1 onion
• 2 teaspoons of mustard
• 2 tablespoons vegetable oil
• pepper to taste

It is not difficult to cook salted milk mushrooms with onions and butter, for this you need to do the following:

1. Peel the onion, wash and cut into rings.
2. To prepare the sauce, mix vegetable oil with pepper and mustard.
3. Rinse the salted mushrooms with cold water, cut into slices, put on a dish, put onion rings on top, pour over the sauce and serve.

That's all: milk mushrooms with onions and butter are ready to be served and consumed as a cold snack.

An appetizer of salted milk mushrooms and carrots.

Ingredients:

• 400 g salted milk mushrooms
• 2 carrots
• 1 onion
• 3 tablespoons vegetable oil
• salt and pepper to taste

Cooking method:

Peel and wash carrots and onions. Grate the carrots on a coarse grater, cut the onion into half rings, the milk mushrooms into strips. Then mix everything, salt, pepper and season with vegetable oil.

Mushroom solyanka.

Composition:

• dried milk mushrooms - 50-60 g
• salted milk mushrooms - 100 g each
• onions - 4 pcs.
• pickles - 2-3 pcs.
• tomato puree - 100 g
• butter - 4 tbsp. spoons
• capers - 80 g
• olives - 40 g
• olives - 8–12 pcs.
• sour cream - 100 g
• pepper - 5-8 peas
• Bay leaf
• Lemon
• Greens
• salt

Boil dried milk mushrooms until tender and cut into strips.

Strain the broth and put on fire.

Cut salted milk mushrooms and onions into strips.

Peel and seed pickled cucumbers, cut into slices.

Fry onions with butter, add tomato puree to it.

Put pickles in boiling broth.

When the broth boils again, add the prepared mushrooms, fried onions, capers, pitted olives, peas, bay leaves, salt and cook for 10 minutes.

Then add the olives.

When serving, season the hodgepodge with sour cream, put lemon slices and sprinkle with finely chopped herbs.

Milk mushrooms, kohlrabi and celery salad.

Composition:

• 200 g milk mushrooms
• 200 g carrots
• 1 celery root
• 100 g kohlrabi
• 50 g green peas
• 1 boiled egg
• vegetable oil
• vinegar
• ground black pepper
• pickled asparagus
• salt

Finely chop carrots, celery root, kohlrabi cabbage, add green peas, mix and lightly marinate in vegetable oil with vinegar, pepper and salt. Boil the mushrooms for 5-6 minutes. Mix all. Put the prepared salad in a slide in a salad bowl, garnish with egg wedges and pickled asparagus.

Milk mushrooms, tomatoes and zucchini salad.

Composition:

• 150 g milk mushrooms
• 2-3 onions
• 2 cloves of garlic
• 3 tomatoes
• 2 zucchini
• 1 hot pepper pod
• 20 g olives
• 150 g canned sardines
• 4 tbsp. tablespoons of vegetable oil
• juice of 1 lemon
• 1 tbsp. a spoonful of vinegar
• 1 hard boiled egg
• red and black ground pepper
• salt

Boil the zucchini and boil the mushrooms. Cut the onion into rings, add crushed garlic, peeled and chopped tomatoes, boiled, diced courgettes, sardines, mushrooms, hot peppers and olives. Season the salad with oil, lemon juice, vinegar, salt, pepper and mix thoroughly.

Decorate with egg wedges.

Milk mushrooms, tomatoes and beans salad.

Composition:

• 3-4 tomatoes
• 150 g milk mushrooms
• 100 g green beans
• 4 potatoes
• 20 g olives
• 2 tbsp. tablespoons of olive (vegetable) oil
• vinegar
• ground black pepper
• salt
• dill and parsley

Cut the tomatoes in half, remove the seeds, cut into slices. Cut green beans into diamonds, boil in salted water for 2-4 minutes, drain and cool. Boil the mushrooms for 5-6 minutes. Finely chop the potatoes and boil. Season the tomatoes and beans separately with olive (vegetable) oil, vinegar, salt, pepper. Place boiled potatoes in the middle of the salad bowl, sprinkle with chopped parsley, put tomatoes with beans and mushrooms around, sprinkle them with finely chopped dill. Decorate the salad with pitted olives.