How to properly cook raw porcini, black and dry milk mushrooms before frying and salting

For its excellent taste, aroma and useful properties, milk mushrooms are considered one of the most popular fruit bodies. They are rich in ascorbic acid and have a positive effect in the treatment of various diseases.

Almost all milk mushrooms are conditionally edible due to the milky juice contained in the pulp. This juice gives the mushrooms bitterness, which must be removed to make the cooked dishes tasty. So, the 2 main processes to do it right are steeping and boiling.

How to soak milk mushrooms before boiling and frying them for the winter?

How to cook milk mushrooms correctly before further processing? The first step is to remove various debris from the surface of the mushrooms, which is not at all so easy to clean. A toothbrush or kitchen sponge will help ease this process and remove small grass and leaf debris from the caps, as well as light dirt. Then you need to rinse the product with plenty of water.

What should be done next, how to cook milk mushrooms for the winter? Usually, fruiting bodies are first soaked, and it must be said that this process will depend on their type. Those that contain less bitterness (white and dry milk mushrooms) are soaked from several hours to 2 days. If these are black milk mushrooms, then their soaking is longer - up to 5 days. At the same time, you need to change the water in the mushrooms 2-3 times a day so that the bitterness goes away and they do not sour.

It is worth noting that the most common milk mushrooms are white and black. These mushrooms are great for home canning - pickling and pickling. The main stage in preparing mushrooms for these processes is boiling.

How to cook white milk mushrooms for winter harvesting?

Let's first consider how to properly cook white milk mushrooms for most winter preparations?

  • The white milk mushroom does not have such bitterness as its black "brother", therefore, after a short soaking, the mushrooms can be boiled for 10-15 minutes in salted water.
  • Throw in a colander to completely drain and cool.
  • Next, proceed to the process of salting or pickling. Note that white milk mushrooms after soaking can not be boiled, but immediately salted, then this method is called cold.

How to cook black milk mushrooms to prepare them for pickling?

How to cook black milk mushrooms and prepare them for pickling? Salted black milk mushrooms are a delicious snack with amazing crunchiness. However, due to the high bitterness in the pulp, these mushrooms are soaked for 3 to 5 days, which gives some housewives some difficulties. After the mushrooms have been soaked, and the bitter taste has practically disappeared, you need to boil the black milk mushrooms in order to finally get rid of the bitterness. How to cook raw milk mushrooms, you can find out from the step-by-step instructions described below.

  • Immediately put the milk mushrooms in boiling water with the addition of 2 tbsp. l. salt and cook for 15 minutes over low heat.
  • Remove with a slotted spoon in a colander and rinse under a tap with cold water.
  • Drain the water from the pan, pour in a new one and let it boil.
  • Introduce the milk mushrooms and simmer for another 15 minutes, while constantly removing the foam from the surface.
  • At the end of cooking, you can add bay leaves, a couple of cloves buds and dill umbrellas.
  • Put the boiled mushrooms on a wire rack to drain, and then you can start salting. Note that it is better to salt black milk mushrooms only hot, which will reduce the risk of possible poisoning with raw mushrooms.

How to cook dry milk mushrooms before pickling so that the mushrooms do not darken?

How to cook dry milk mushrooms before pickling and pickling? In this version, the milk mushrooms are boiled for only 10 minutes after soaking and then used for their intended purpose.

The opinion that milk mushrooms can be salted without boiling is considered incorrect today.Experts warn that due to the current disturbed ecology, even edible mushrooms can be a source of poisoning. Therefore, after the obligatory soaking, it is always better to boil the mushrooms - caution will not hurt anyone.

How is it necessary to cook milk mushrooms for pickling in order to rid them of bitterness as much as possible? As already mentioned, white milk mushrooms are first soaked from several hours to 2 days, and black milk mushrooms - up to 5 days. All this time, the water should be changed to colder 2-3 times a day. This procedure relieves the mushrooms of bitterness, which can be checked in a simple way - to taste the fruiting body by running your tongue over the surface of the cap.

Next, the mushrooms are boiled in salted water in several steps. For example, you can cook white milk mushrooms for only 15 minutes in salted water, and black ones - 2 times for 15 minutes, or 3 times for 10 minutes. At the same time, a little salt and a pinch of citric acid are added to the water to the black mushrooms.

Note that sometimes during cooking, black milk mushrooms become greenish or purple in color. This should not be scared, because this is a common reaction for this type of mushroom. It is worth pouring 3 tbsp into the water. l. vinegar in 3 liters of water, and the mushrooms will not change color. However, there are situations when mushrooms darken during cooking. How to cook milk mushrooms so that they do not darken and spoil the entire workpiece with their appearance?

Usually milk mushrooms darken due to the milky juice they contain, which can oxidize during boiling. To prevent this from happening, add ¼ tsp into boiling water when laying mushrooms. citric acid and 2 tbsp. l. not iodized salt. In addition, you need to crush the boiling mushrooms in a saucepan so that they do not come into contact with the air. These actions will help to ensure that the mushrooms do not change their color or become dark.

How to cook milk mushrooms before frying: a step-by-step description

How to properly cook milk mushrooms before frying so that the end result is a delicious dish?

The milk mushroom is considered a milky fungus, which, when mechanically damaged, releases a bitter-tasting liquid that must be removed in order to eat later. The initial process is soaking the mushrooms, the second is boiling them. Even if you are going to fry the milk mushrooms, it is worth heat treatment before that. It will completely rid the fruiting bodies of bitterness.

How to properly cook milk mushrooms for frying will show a step-by-step description of the process.

  • Pour the soaked milk mushrooms with plenty of water so that the fruit bodies float freely in it.
  • Let it boil and add 2 tbsp. l. salt, boil for 15 minutes over medium heat and drain the water.
  • Be sure to rinse the mushrooms in cold water and leave on a wire rack to drain.

After that, you can confidently take on the further process - frying the milk mushrooms. They can be fried in sour cream, with potatoes, and even make preparations for the winter.

Knowing how to cook and fry milk mushrooms correctly, you can make an excellent dish for the whole family, as well as a delicious snack for the winter.

How to cook milk mushrooms for further freezing?

Milk mushrooms can not only be salted, pickled and fried. Many housewives have learned how to freeze these fruiting bodies in order to make aromatic and tasty dishes from such a preparation in winter. However, milk mushrooms cannot be frozen fresh because of the bitterness in the pulp. They should be heat treated to get rid of the bitter taste. How to properly cook milk mushrooms for freezing, learn from the step-by-step description below.

  • After preliminary cleaning from forest debris and soaking, the mushrooms are washed well in a large amount of cold water.
  • Spread in an enamel pan, fill with water and let it boil.
  • Boil for 10 minutes and add 2 tbsp. l. salt and a pinch of citric acid.
  • Continue to cook over low heat for another 10 minutes, constantly removing the dirty foam from the surface of the water.
  • At the end of cooking, add 2-3 cloves and 5-8 grains of black pepper.
  • Take out the mushrooms with a slotted spoon and put them in a colander to slide (without rinsing).
  • Next, the milk mushrooms are distributed on a kitchen towel in one layer and allowed to dry thoroughly.
  • The mushrooms are spread out and placed in the freezer for 3-4 hours.
  • After that, the milk mushrooms are laid out in plastic bags or food plastic containers.

Knowing how to properly cook milk mushrooms before any preparation, you can create a stunning culinary masterpiece in your kitchen.

$config[zx-auto] not found$config[zx-overlay] not found