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In our country, milk mushrooms have successfully established themselves as one of the most delicious fruit bodies. The most popular are white, black and dry milk mushrooms. The latter species differs from its relatives in the absence of bitter milky juice. And although these mushrooms are considered inedible abroad, here they can be processed as you like: salt, pickle, fry, boil, freeze, bake, etc. Dry milk mushrooms harvested for the winter are very much appreciated on the tables of many families.

However, before proceeding with various preparations, dry milk mushrooms should be thoroughly cleaned of dirt and debris, and all damaged places should be removed. You can use a dry kitchen sponge or regular toothbrush to scrub each mushroom cap. And to remove the rotten areas, it is better to use a knife. The cleaning procedure should take place in water, which is recommended to be constantly changed.

Then you need to soak the milk mushrooms for 3 days, while changing the water at least 3 times a day, otherwise the product may ferment and deteriorate. It is important that the fruit bodies are completely immersed in liquid during soaking, otherwise they may darken on contact with air.

However, these are not all recommendations for correct primary processing! Before choosing recipes for the winter, dry milk mushrooms need to be boiled. This is done easily: peeled and soaked fruit bodies are immersed in water, put on fire and brought to a boil. Boil for 20 minutes, removing the resulting foam in the process. Transfer to a sieve or colander to remove excess liquid. The next thing is small - choose the processing method you like and bring it to life in your kitchen.

Hot pickled dry milk mushrooms for the winter: a quick recipe

Dry milk mushrooms, marinated for the winter, are not in vain considered a favorite snack on the festive table. As in the good old days, today it is impossible to imagine any meal without pickled mushrooms.

• Main product - 3.5 kg;
• Water - 1 L;
• Salt - 1.5 tbsp l .;
• Sugar - 2.5 tbsp l .;
• Vinegar 9% - 100 ml;
• Dried bay leaves and carnation buds - 5 pcs.;
• Black and allspice pepper - 7 peas each.

We make a preparation for the winter from dry mushrooms with a hot pickling method. Recall that the hot method involves boiling the fruit bodies directly in the marinade, which will allow the appetizer to cook faster.

We put the prepared and boiled main product in a colander, let it drain, and in the meantime we are engaged in the marinade. In 1 liter of water, combine all the spices (except vinegar) and let it boil. Immerse the mushrooms in the boiling marinade, boil for 10 minutes.

Pour in the vinegar carefully so that a lot of foam does not form. We continue to boil for 15 minutes over low heat, and then distribute the workpiece into sterilized jars.

We close it with tight lids, cover it with a thick cloth, and after it has completely cooled down we take it out to the basement.

How to marinate dry milk mushrooms for the winter in a cold way

Delicious preparations for the winter are made from dry mushrooms. This is evidenced by the amount of mushroom conservation in the homes of many Russian families.

So, pickled milk mushrooms are a great opportunity to provide an exquisite snack for winter family gatherings, as well as festive feasts. In addition, these mushrooms can be the basis for many salads.

• Main product - 2.5 kg;
• Salt - 3 tsp;
• Sugar - 5 tsp;
• Purified water - 3-4 tbsp.;
• Bay leaves and dried cloves - 3 pcs.;
• Garlic - 3 cloves;
• Vinegar 9% - 5 tbsp l .;
• Vegetable oil - 5 tbsp. l .;
• Black peppercorns - 13 pcs.

How to marinate dry milk mushrooms for the winter, taking as a basis the cold method in which mushrooms are boiled separately from the marinade?

1. Having cleaned, soaked and boiled the main product, we set it aside, and in the meantime we prepare the marinade.
2. Separately, in a saucepan, combine water, salt, sugar, vinegar, oil and other spices, including garlic, which must be passed through a press or finely chopped.
3. Boil the marinade over low heat for an average of 7 minutes.
4. We distribute the boiled mushrooms in sterilized jars and then fill in the hot marinade, roll them up. You can close it with nylon caps, but in any case, the workpiece must cool completely before being sent to the basement.
5. We take it to the basement or leave it in the kitchen, putting the snack on the refrigerator shelf.

How to pickle dry milk mushrooms for the winter with cinnamon

Among the recipes for preparing dry pickled milk mushrooms for the winter, the option with cinnamon is very popular. This spice gives the dish a light sweetish taste and also enriches the aroma.

• Prepared dry milk mushrooms - 2 kg;
• Cinnamon sticks - 2 pcs.;
• Acetic acid (70%) - 1 tsp;
• Cloves and bay leaves - 2 pcs.;
• Sugar - 1 tbsp. l .;
• Salt - 1 tbsp l. (no slide);
• Black pepper (peas) - 7-10 pcs.

How to marinate dry milk mushrooms and get an amazing snack for the festive and everyday table for the winter?

• Prepared (peeled, soaked and boiled) mushrooms are distributed in sterilized jars.
• Prepare the marinade: put a pot of water on the fire and add all the spices except vinegar essence and cinnamon.
• Bring to a boil and boil for about 5 minutes.
• Add acetic acid and cinnamon, boil for another 5-7 minutes.
• We filter the marinade and fill them with jars of mushrooms.
• We roll it up, let it cool under a warm cloth, and then we take it out to a cool room for further storage.

How to prepare dry milk mushrooms in tomato for the winter

Another way to marinate dry milk mushrooms for the winter is to add tomato or ketchup.

• Main product (prepared) - 1.5 kg;
• Tomato paste - 350 g (if ketchup, then 250 g);
• Vegetable oil;
• Garlic - 3 cloves;
• Salt, sugar, ground pepper - to taste;
• Water - 0.5 l;
• Bay leaf - 2 pcs.;
• Vinegar - 2 tbsp. l.

How to prepare dry milk mushrooms for the winter by pickling them in tomato? The presented step-by-step description will facilitate the work for each housewife.

1. Fry the fruit bodies in vegetable oil until the liquid evaporates.
2. Add tomato paste or ketchup (diluted in recipe water), stir.
3. Add sugar, salt, pepper, garlic passed through a press, and bay leaf to taste.
4. Simmer the workpiece over low heat for 30 minutes, then pour in the vinegar.
5. Simmer for another 10 minutes, remove the bay leaf and pour into sterilized jars.
6. Sterilize the workpiece for 30 minutes, and then roll up the lids.
7. Allow to cool and take to the basement for storage.

How to cook dry milk mushrooms for the winter: a salting recipe

Salting is also a popular way of harvesting dry mushrooms for the winter. In this case, only 3 products are used - the fruit bodies themselves, salt, as well as fresh currant or cherry leaves.

• Milk mushrooms (peel, soak and boil) - 4 kg;
• Salt (not iodized) - 170-200 g;
• Cherry and / or currant leaves - 20 pcs.

The recipe for preparing dry milk mushrooms for the winter is quite simple, its technique is as follows:

1. Cover the bottom of a clean, dry pickling dish with ½ part fresh leaves, which will give the snack a crispy consistency.
2. Then lay out in layers - mushrooms (caps down) and salt (40-50 g per 1 kg of the main product).
3. Cover with the remaining leaves and pour in 2-3 tbsp. cold boiled water.
4. Place a plane with a load on top and take it to the basement.
5. The readiness of the mushrooms can be checked after 20 days.

How to cook dry milk mushrooms for the winter in jars

It is very beneficial to use this recipe if you do not have the appropriate pickling utensils at hand.

In this case, glass jars are the best way out. We cook dry milk mushrooms for the winter, and we get an excellent snack for the holiday and for every day!

• Milk mushrooms (prepare in advance) - 3.5 kg;
• Salt - 170 g;
• Bay leaf and dried clove buds - 4 pcs.;
• A mixture of peppers and peas - 15 pcs.;
• Dried dill - 1.5 tsp;
• Fresh dill - 1 bunch;
• Boiled water (cold);
• Currant / grape leaves.

Will a step-by-step recipe show how to cook dry milk mushrooms for the winter?

1. Wash and dry fresh leaves, rinse fresh dill with water and then chop.
2. In a common bowl, mix all the ingredients (except fresh leaves) and stir with your hands.
3. Pour a mass of 3-4 tbsp. cold boiled water and set aside for 4-6 hours, but do not forget to periodically stir the contents.
4. Meanwhile, place fresh leaves on the bottom of each glass jar. Banks must first be boiled and then dried.
5. Distribute the present mass among the jars and pour the remaining brine.
6. Cover with tight nylon lids and take to the basement for pickling for 2.5 weeks.

Recipe for caviar from dry milk mushrooms with onions and carrots for the winter

The recipe for caviar from dry milk mushrooms will help organize a quick snack for the winter, as well as fill various dough products with a snack - pies, pies, tartlets, pizzas, etc.

• Milk mushrooms - 2 kg;
• Onions and carrots - 0.5 kg each;
• Salt, pepper - to taste;
• Vegetable oil;
• Vinegar 6% - 4-5 tbsp. l.

A recipe for harvesting dry milk mushrooms for the winter will help every hostess to surprise all the household and guests at the table.

1. Peel carrots with onions, rinse and grind in a meat grinder.
2. Fry in vegetable oil and put in a deep stewpan or any other stewing container.
3. Grind the mushrooms in a meat grinder 1 or 2 times, depending on the desired grain size.
4. Add the mass to the vegetables, pour in 0.5 tbsp. butter and simmer over low heat for 40 minutes, stirring occasionally.
5. Add salt and pepper to taste and simmer for another 10 minutes.
6. At the very end, add vinegar and distribute the hot mass over sterilized jars, roll up.
7. Remove the cooled workpiece to the basement or cellar.

How can you freeze dry milk mushrooms for the winter

How else can you prepare dry milk mushrooms for the winter? Many housewives freeze the fruit bodies, and then prepare delicious dishes from them.

• Milk mushrooms;
• Water;
• Salt.

How to freeze dry milk mushrooms for the winter, the following description will show:

1. After soaking, cut the main product into large pieces and boil, adding 1 tbsp of water to 1 liter of water. l. salt. Fruit bodies must be completely submerged in water. You can add a pinch of citric acid before the water begins to boil so that the fruit bodies retain their natural color as much as possible.
2. Cook for 15-20 minutes, carefully removing the foam from the surface.
3. Then dry the mushrooms on a kitchen towel and fold in portions into plastic containers or plastic bags.
4. Store in the freezer for up to 10 months.

Important: Milk mushrooms cannot be re-frozen, therefore, as much of the main product should be put into one container as is necessary for the preparation of one dish.