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Cooking black mushrooms is not an easy task, because this type of fruiting bodies has one characteristic feature that gives trouble to all mushroom pickers. The fact is that the milky juice contained in these mushrooms has a strong bitterness, and simple boiling cannot get rid of it. However, if the initial preparation is carried out correctly, the result will not be long in coming - delicious mouth-watering mushrooms that will look very advantageous even on a festive table. How, then, to cook black milk mushrooms so that they do not taste bitter after processing? The main factor in solving this problem is the correct cleaning of the fruit bodies, as well as their prolonged soaking in cold water. I must say that the time for soaking the milk mushrooms will depend on different points, in particular, on the method of salting. With cold salting, where pre-boiling is not used, the mushrooms should be kept in water for about 5 days. And if hot salting is used, then only 3 days of soaking is enough, because in this case additional boiling is carried out.

Processing black mushrooms before cooking

Before preparing dishes from black mushrooms, several stages of primary processing should be carried out, which are as follows:

• Mushrooms sort out and discard wormy, damaged and overgrown specimens. The young and strong are taken for salting, fermentation and pickling, and the broken and bitten by animals are used for frying and caviar.
• Scrape off the film from each cap and cut off most of the legs.
• Rinse thoroughly and immerse in salted water for soaking (1 tablespoon salt per 1 liter of water). Water must be poured so that the milk mushrooms are completely immersed in it and are not exposed to air. You can even put a lid on top and press down with a load. In this case, the water should be changed at least 2-4 times a day, depending on the air temperature in the room. 5 days of soaking is needed only for the cold method of salting, and for all other processing processes, about 3 days are enough.
• Boiling or blanching is also behind the recipes for high-quality preparation of black milk mushrooms for the winter. Heat treatment is used most often, and blanching is used for cold salting.
• Boil the milk mushrooms for 30-45 minutes, changing the water every 15 minutes. Blanching is carried out for 5-7 minutes in boiling water with the addition of vinegar or citric acid.

The following recipes will show you how to cook black milk mushrooms for the winter using mushrooms in various processing methods.

Recipe for making delicious black milk mushrooms in the cold way at home

The recipe for preparing black mushrooms in the cold way is rarely used, however, the fruit bodies in finished form are very tasty, crispy and aromatic. However, it should be remembered that the first sample from salted mushrooms is allowed to be removed only after 1-1.5 months.

• Black milk mushrooms - 5 kg;
• Twigs and leaves of currant / cherry;
• Salt - 200-250 g;
• Bay leaf - 5 pcs.;
• Carnation buds - 5 pcs.;
• Black peppercorns - 25-30 pcs.

How to cook black milk mushrooms on your own using the cold salting method?

1. Currant twigs and leaves are thoroughly washed and wiped dry.
2. Cover the bottom of a clean dry container with them and add 40-50 g of salt.
3. Using the primary treatment (cleaning, soaking, blanching), described above, the mushrooms are laid with their caps down on a "pillow" of leaves and salt, making a layer of about 6 cm.
4. Each layer is sprinkled with salt and all the spices - pepper, bay leaves and cloves.
5. When all the ingredients run out, the mass is covered with currant leaves and pressed down with any plane, placing a load on top.
6. After a few days, the workpiece is checked for the presence of brine, there should be a lot of it.
7. If desired, you can report a new portion of mushrooms and spices, as the fruiting bodies settle, freeing up space in the dishes.
8. After 35-45 days, the workpiece can be served on the table.

How to cook black milk mushrooms for the winter: a hot way to salt mushrooms

To cook black milk mushrooms, namely to salt them in a hot way, it is necessary to use heat treatment. At home, hot salting is used most often, because the appetizer is ready 2 times faster than when salted in a cold way.

• Prepared black milk mushrooms - 3 kg;
• Salt - 150-170 g;
• Fresh dill - 2 bunches;
• Cherry or oak leaves;
• Bay leaves and cloves - 4 pcs.;
• Garlic - 6 cloves;
• Boiled water - 1-2 tbsp.;
• Black and white allspice - 10 peas each.

How to cook black milk mushrooms using the hot salting method?

1. Rinse the dill, dry it slightly and chop finely, grate the garlic on a fine grater.
2. Put a "pillow" of clean, dry cherry or oak leaves on the bottom of the salting container.
3. Sprinkle with 50-60 g of salt and add some dill, garlic, lavrushka and cloves.
4. Begin to lay out layers of soaked and boiled mushrooms, sprinkling each layer with the spices mentioned in the ingredients list.
5. Pour in hot water, then cover the piece with clean gauze or cloth.
6. Press down with a plate or any other plane to avoid air pockets. To keep the fruit bodies compressed, it is necessary to place a load on the plane - a stone or a bottle of water.
7. Take the workpiece to the basement for further salting and check it from time to time for the presence of liquid. If it is not enough, then you need to fill the missing amount with cold boiled water.
8. After 15-20 days, the appetizer can be tasted, but if bitterness is felt in it, then it is better to wait another 10 days with the tasting.

Quick preparation of salted black milk mushrooms with grape leaves

For black mushrooms, salted for the winter, there is a cooking recipe that involves the use of only 3 products - the fruit bodies themselves, salt, as well as fresh grape leaves.

• Milk mushrooms - 4 kg;
• Salt (not iodized) - 170-200 g;
• Grape leaves - 20 pcs.

The quick cooking technique for salted black milk mushrooms is indicated in the recipe below:

1. Cover the bottom of a clean, dry pickling dish with half fresh leaves for a crispy texture.
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 (salted).
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 properly cook black milk mushrooms for the winter so that they do not taste bitter after processing

In the preparation of salted black milk mushrooms, you can use the recipe in cans. This is very beneficial, because if you do not have the appropriate salting utensils at hand, glass jars are the best way out.

• Soaked and boiled milk mushrooms - 3.5 kg;
• Salt - 170 g;
• Dried dill - 1.5 tsp;
• Fresh dill - 1 bunch;
• Bay leaves and dried clove buds - 3-5 pcs.;
• A mixture of peppers and peas - 15-20 pcs.;
• Boiled water (cold);
• Cherry / currant / grape leaves.

How to cook black milk mushrooms for the winter in jars?

1. Wash and dry fresh leaves, rinse fresh dill with water and then chop.
2. In a common container, combine all the ingredients, except for fresh leaves, and mix with your hands.
3. Pour a mass of 3-4 tbsp. cold boiled water and set aside for several 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 snack among the jars and pour the remaining brine.
6. Cover with nylon lids and take to the basement for further salting for 20 days.

Cooking black milk mushrooms with onions: salting recipe with video

Onions play an important role in pickling black milk mushrooms. This ingredient helps to quickly neutralize the bitterness that is inherent in fruit bodies.

• Fruit bodies - 5 kg;
• Table salt - 200 g;
• Onions - 4 pcs.;
• Twigs and leaves of currants and / or cherries;
• Cloves and bay leaves - 4-6 pcs.;
• Garlic - 6-7 cloves;
• Nutmeg - on the tip of a knife.

How to cook black milk mushrooms with onions?

1. Mushrooms will be salted hot, so they need to be soaked and boiled.
2. At the bottom of the dishes in which the salting of fruit bodies is planned, you need to put leaves and twigs of currants, cherries.
3. Put onion and garlic, cut into thin half rings, there.
4. Usually, all the ingredients are laid out in several levels (for 1 kg of the main product, 40 g of salt). But if you don't want to mess around with laying out the layers, you can completely mix all the components and cover with currant leaves on top.
5. Press down the mass with a plate and put oppression on top.
6. Take the workpiece to a cool room and wait about 3 weeks.

Use also the video in which the preparation of black milk mushrooms is carried out by salting:

How to cold cook salted black milk mushrooms with horseradish

How else can you cook salted black milk mushrooms at home? For example, horseradish root and leaves will become an excellent spice for these fruit bodies, thanks to which the appetizer will acquire a special piquancy, aroma and crunchiness.

• Black milk mushrooms - 3-4 kg;
• Horseradish root - 1-2 pcs.;
• Salt - 150 g;
• Garlic - 5 cloves;
• Horseradish leaves;
• Black pepper (peas) - 15-20 pcs.

How to properly cook black milk mushrooms using such a spicy addition?

1. We carry out primary cleaning of the mushrooms using the method described at the beginning of the article.
2. Cut the garlic into slices, and grate the horseradish root.
3. Thoroughly rinse the salting container (preferably with the addition of soda) and dry in the sun.
4. Put clean horseradish leaves on the bottom, and then lay out all the ingredients in layers, alternating. The layers are roughly distributed as follows: mushrooms; salt; pepper; horseradish root; garlic, then the process is repeated.
5. When all the products are finished, cover the workpiece with horseradish leaves, press down with a plate, put the load.
6. After 5-6 days of storage in a cool room, we check the workpiece for the presence of the formed juice. If it is not enough, then add a couple of glasses of salted boiled water, which must be pre-cooled.
7. After 2-3 weeks, we remove the first sample from the mushrooms.

How best to cook black milk mushrooms: a pickling recipe

The preparation of black milk mushrooms means not only salting, but also pickling. Usually such mushrooms are cooked for 1-2 months, but you can speed up the process by adding whey with sugar. Whey acts as a mushroom culture, and the bacteria that it contains use sugar for nutrition. As a result, they develop quickly and make the mushrooms sour in taste.

• Milk mushrooms (peeled, soaked, boiled) - 8 kg;
• Sprigs of currants, raspberries or cherries - 6-7 pcs.;
• Salt - 320-350 g;
• Sugar - 3 tbsp. l .;
• Serum - 1 tbsp.;
• Parsley greens - 1 bunch;
• Dill greens (can be together with inflorescences and seeds) - 1 bunch;
• Horseradish root - 1 pc.;
• Garlic - 10 cloves.

How to ferment black milk mushrooms to prepare an amazing snack for the winter?

1. Cut the garlic into slices, chop the parsley and dill, rub the horseradish root on a fine grater.
2. Part of the branches of cherry, currant or raspberry is placed in a prepared container or glass jars.
3. From above, spread the mushrooms in layers (caps down), sprinkling each with salt and spices.
4. Cover with the remaining branches and cover with whey diluted with sugar.
5. Press down for the press by any plane on which the load is installed.
6. It is left in the kitchen for 3-4 days, after which it is taken out to the basement for the further fermentation process.
7. If mold appears on the workpiece, then it must be removed from the brine and the walls of the container, and rinse the plane with oppression in a vinegar solution.

How to cook black milk mushrooms correctly: classic pickling

The classic recipe for making pickled black milk mushrooms for the winter is a great opportunity to provide a delicious snack for winter family gatherings, as well as holiday feasts. In addition, these mushrooms can be the basis for many salads.

• Main product - 2 kg;
• Salt - 2 tsp;
• Sugar - 4 tsp;
• Purified water - 1.5 tbsp.;
• Bay leaves and dried cloves - 3 pcs.;
• Garlic - 2 cloves;
• Vinegar 9% - 4 tbsp l .;
• Vegetable oil - 5 tbsp. l .;
• Black peppercorns - 13 pcs.

Cooking black milk mushrooms at home is as follows:

1. Having cleaned, thoroughly 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.
3. Boil the marinade over low heat until the crystals of salt and sugar dissolve, and then immerse the fruit bodies there.
4. Boil for 5-10 minutes and roll it up still hot in sterilized jars. 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 cook black milk mushrooms with cinnamon hot

The method of pickling in the preparation of black milk mushrooms is very popular. Various spices and herbs can also be added here. For example, many housewives use cinnamon, which gives the dish a light sweetish taste and also enriches the aroma.

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

Follow the recipe for making black milk mushrooms with a step-by-step photo, then you will have an amazing appetizer for a festive and everyday table:

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 sticks, boil for another 5-7 minutes.

We filter the marinade and fill it with jars of mushrooms, roll it up, let it cool under a warm blanket, and put it in a cool room for further storage.

Pickling milk mushrooms in tomato

Another cooking method for black milk mushrooms is to add tomato while pickling.

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

The recipe for cooking black milk mushrooms for the winter, thanks to a photo and a step-by-step description, will facilitate the work of every housewife.

Fry the fruit bodies in vegetable oil until the liquid evaporates. Add tomato paste diluted in water and stir. Add sugar, salt, pepper, garlic passed through a press, and bay leaf to taste. Simmer the workpiece over low heat for 30 minutes, then pour in vinegar. Simmer for another 10 minutes and pour into sterilized jars.

Sterilize the workpiece for 30 minutes, then roll up the lids, allow to cool and take to the basement for storage.

How to cook black milk mushrooms fried in oil for the winter

You can cook fried black milk mushrooms for the winter - how to do it? Subsequently, such a preparation can be simply reheated and added to any dishes. This is very convenient, especially when guests are on the doorstep.

• Boiled black milk mushrooms - in any quantity;
• Vegetable, ghee or lard;
• Salt.

How to cook fried black milk mushrooms for the winter?

1. Fry the boiled fruit bodies in a dry frying pan until the liquid evaporates.
2. Cover the mushrooms completely with oil so that they float in it.
3. Season with salt to taste and simmer over low heat for 25 minutes.
4. Gently arrange the contents of the pan into sterilized jars. The level of fruit bodies in the jar should not reach the neck of 3-4 cm. This space must be filled with the remaining oil, and if it is not enough, then a new portion must be heated in a pan.
5. Roll up or close with nylon lids, let cool and store in the basement until needed.

Caviar from black milk mushrooms

Among the recipes for preparing black milk mushrooms for the winter, there is also mushroom caviar. It is very convenient to organize a quick snack with it, as well as to fill all kinds of dough products - pies, pies, tartlets, pizzas, etc.

• Black milk mushrooms - 3 kg;
• Onions - 0.7 kg;
• Carrots - 0.7 kg;
• Salt, pepper - to taste;
• Vegetable oil;
• Vinegar 6% - 4-5 tbsp. l.

What's the best way to cook black mushrooms for a delicious winter snack?

1. Peel carrots and onions, rinse and mince.
2. Fry separately in vegetable oil and put in a deep saucepan 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 30 minutes, stirring occasionally.
5. Add salt and pepper to taste and simmer for another 20 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.