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Since ancient times, the frying of mushrooms in our country has been considered the highest achievement of culinary excellence. After all, not all recipes for frying milk mushrooms guarantee that the mushrooms will not taste very bitter when ready. We offer you to learn about how to fry milk mushrooms at home using various options for pretreatment of raw materials.

The preparation of mushrooms for frying begins with a careful selection of suitable specimens, cleaning and soaking them. In the future, the preparation of the roast milk is divided into two stages: frying until golden brown and dressing with a suitable sauce. Frying black milk mushrooms has a special taste, since they retain their elasticity and crunch pleasantly even when cooked. Also try the recipes for cooking roast white milk mushrooms: in this case, the combination with potatoes and sour cream will be ideal. Delicious, nutritious and juicy.

How to fry milk mushrooms correctly so that they do not taste bitter

We offer you to find out how to properly fry fresh milk mushrooms, what you can use for this. Fresh milk mushrooms are most delicious when fried: they are juicy, fragrant and pleasant to the taste. Especially good for this are the caps of young, but sufficiently mature, freshly harvested mushrooms. For cooking mushrooms, it is better to use dehydrated fats: vegetable oil, melted pork fat. Margarine and butter contain a lot of water (16%) and milk proteins, which splash and burn. It is recommended to fry the mushrooms just before serving: they are especially tasty when hot. How to fry milk mushrooms so that they do not taste bitter, we will tell you later in this article. For now, let's get back to the side dishes.

Before frying mushrooms, you need to prepare all the necessary side dishes. Fried mushrooms are served with fried or boiled potatoes, stewed vegetables and various salads. In most cases, fried mushroom dishes are the main food and replace meat and fish dishes, less often they are used as a side dish for meat and fish dishes. It is better to cook casseroles from milk mushrooms, boiled in their own juice (or in water) or dried: fresh mushrooms, when baked, emit too much liquid and take up a lot of space.

Recipe on how to cook and fry raw mushrooms

Before frying raw milk mushrooms according to the recipe, you need to prepare all the ingredients:

• 600 g fresh mushroom caps
• 3-4 st. tablespoons of vegetable oil or fat
• 4-5 Art. tablespoons of flour
• salt
• pepper.

We will tell you in great detail how to cook and fry mushrooms. Peel the freshly harvested milk mushrooms dry. (If the mushrooms need to be washed, then they must be dried on a napkin.) Cut off the mushroom legs and use them to prepare any other dish. Heat the fat so that it smokes weakly, dip whole caps of mushrooms into it, lightly brown, first on one side, then on the other side. (If mushrooms crumble, roll them in flour. It gives some dryness to the surface of the mushrooms.) Put the fried mushrooms on a dish, sprinkle with salt and pour over the remaining fat after frying. Serve with fried or boiled potatoes and raw vegetable salad.

Recipes for frying dry milk mushrooms

The ingredients for frying dry milk mushrooms are the following products:

• 9-10 large dried mushrooms
• 250 ml milk
• 1 egg
• 4-5 Art. tablespoons of ground crackers
• 3-4 st. spoons of fat
• water
• salt
• pepper.

Recipes for frying dry milk mushrooms all as one advise you to take the following steps. Rinse the mushrooms thoroughly and soak for 3-4 hours in milk mixed with water. Then boil in the same liquid. (The broth is used to make soup or sauce.) Sprinkle the mushrooms with seasonings, moisten in a beaten egg, and then roll in ground breadcrumbs with salt and pepper. Fry the mushrooms on both sides in hot fat until golden brown.Serve on the table with fried potatoes (or mashed potatoes), horseradish sauce and cucumber and tomato (or red pepper) salad.

How to properly cook milk mushrooms for frying

Ingredients:

• 500 g fresh milk mushrooms
• 3-4 st. tablespoons of flour
• 1 egg
• 2-3 st. tablespoons of ground crackers
• fat
• salt
• pepper.

First, we suggest learning how to properly prepare milk mushrooms for frying: To do this, peel the mushroom caps, cut the more meaty ones into large thin (no more than 1 cm thick) slices, salt and pepper. Dip the mushroom slices in flour, then moisten in a beaten egg and finally roll in ground breadcrumbs. They are pressed against the mushrooms using a wide knife. Fry the mushrooms in a large amount of fat, brown them on both sides, until they are tender, and serve immediately. Boiled mushrooms can be breaded, but in this case they will be dry after frying. For the main course, offer fried or boiled potatoes, stewed carrots or cauliflower.

How to fry the legs of milk mushrooms

Ingredients:

• 1 kg of fresh milk mushrooms
• 2 eggs
• 1 tbsp. a spoonful of ground crackers
• vegetable oil for deep fat
• salt to taste.

Before frying the legs of the milk mushrooms, they need to be boiled in a small amount of salted water and discarded in a colander. Then dip them in beaten salted eggs, roll in breadcrumbs, dip them again in eggs and deep-fry.

How to deliciously fry milk mushrooms with potatoes at home

Before you deliciously fry the milk mushrooms with potatoes, we will select all the necessary ingredients:

• 400 g of milk mushrooms
• 800 g cabbage
• 120 g potatoes
• 150 g onions
• 60 g lard
• Salt
• cumin to taste.

And now step by step on how to fry delicious milk mushrooms at home with the addition of familiar vegetables to everyone. Cut the milk mushrooms into pieces and warm until the juice is released. Add caraway seeds, salt and lard, fry everything. Fry the potatoes and onions separately. When ready, combine mushrooms and potatoes with separately stewed cabbage and keep on fire for another 7 minutes.

How to cook milk mushrooms before frying

The secret of this recipe is how to cook milk mushrooms before frying - this is the technique that allows you to maintain crunchiness and remove bitterness.

Ingredients:

• fresh mushrooms 500 g
• 80 g flour
• 1 egg
• 125 ml milk
• 1 tsp sugar
• vegetable oil
• salt to taste.

1. Peel the milk mushrooms, cut off the legs, and rinse the caps and boil in a little water.
2. Then remove them from the broth and dry. (Use the broth and mushroom legs for cooking other dishes.)
3. Prepare the batter: pour flour into a bowl, add an egg, salt, sugar, pour in milk and stir everything well.
4. Pour oil into a deep frying pan (or deep fryer) and heat well over high heat.
5. When it warms up, reduce the heat to minimum.
6. Dip boiled mushroom caps in batter and dip in boiling oil.
7. Put the fried mushrooms in a plate and let the oil drain.
8. Before frying the mushrooms, check if the oil is hot enough.
9. To do this, you can throw a piece of mushroom into the oil, and if there is no strong foaming, the deep fat is heated well.

How to prepare milk mushrooms for frying

Ingredients:

• 800 g fresh milk mushrooms
• 3 onions
• 100 g butter
• 1 tbsp. a spoonful of flour
• 1 tbsp. a spoonful of chopped greens.

And now about the most important thing: how to prepare milk mushrooms for frying so that you end up with a delicious and nutritious dish. Peel the mushrooms, rinse, salt and fry with chopped onions. When they are ready, add flour, add water (or broth) and simmer a little more over the fire. Sprinkle with chopped herbs before serving.

Milk cutlets recipes

Cutlets from fresh milk mushrooms

Ingredients:

• 1 bowl of boiled fresh milk mushrooms
• 1 tbsp. a spoonful of flour
• 1 - 2 eggs
• 50 g bacon
• salt
• 1 cup breadcrumbs
• 1 tbsp. a spoonful of butter or vegetable oil for frying
• 1 onion.

Chop the milk mushrooms, peeled and boiled in salted water, put in a deep frying pan, sprinkle with flour and fry together with onions in vegetable or butter.Then pour the mushroom broth into them and simmer until the mushrooms are soft. Remove the frying pan from the heat, cool the mass, add finely chopped bacon, eggs, crackers and cut the cutlets. Roll them in breadcrumbs and fry in vegetable or butter. Serve with onion or sour cream sauce and mashed potatoes.

Dried milk mushrooms

Ingredients:

• 50 g milk mushrooms
• 240 g white bread
• 2 eggs.

Boil the dried milk mushrooms in a little water and, after cooling, pass through a meat grinder, adding well-squeezed buns soaked in milk. Add finely chopped and fried onion, eggs, salt and pepper to taste, stir everything and form small flat cutlets from this mass. Breaded them (in flour, eggs, breadcrumbs), fry in butter or vegetable oil and pour over with potato sauce. For the sauce: make a dressing from 40 g of butter and 30 g of flour: during frying, add a finely chopped small onion to it, which should not brown. Dilute the dressing gradually 1/2 liter of hated broth. Add 4 grains of allspice and a small piece of bay leaf. After 10 min. cooking on the lowest heat, rub the sauce (it should be liquid) through a sieve. Add 250 g of diced potatoes to the hot sauce. When the potatoes are boiled, season the sauce with juice from 1/2 lemon and salt to taste, you can add 1/2 teaspoon of sugar.

More cutlets from fresh milk mushrooms

Ingredients:

• ½ a plate of boiled fresh milk mushrooms
• 2-3 slices of white bread
• 120 ml cream
• 1-2 onions
• 3-4 cups toasted breadcrumbs
• 2 eggs
• flour
• pepper
• salt
• greens.

Pass the prepared mushrooms through a meat grinder. Then mix with squeezed bread soaked in cream, chopped onion, butter, raw eggs, flour, salt, pepper and form oval cutlets from the resulting mass. Dip them in an egg beaten with water and fry, turning, with butter until golden brown. When serving, garnish with boiled or fried potatoes, pickles, garnish with herbs. Offer sour cream sauce separately.

Dried milk mushrooms cutlets with potato sauce

Ingredients:

• 50 g dried mushrooms
• 240 g white bread
• 2 eggs
• vegetable or butter
• 2 eggs
• flour
• onion
• salt
• pepper.

For the sauce:

• 40 g butter
• 30 g flour
• 1 onion
• ½ l hated broth
• 4 allspice peas
• a small piece of bay leaf
• 250 g potatoes
• ½ lemon juice
• ½ teaspoon sugar
• salt to taste.

Boil the milk mushrooms in a little water and, after cooling, pass through a meat grinder with soaked in milk and well-squeezed bread

Add onion, eggs, salt and pepper, finely chopped and fried in butter.

Stir everything and form small flat cutlets from this mass.

Breaded (in flour, egg, breadcrumbs), fry in butter and pour over with potato sauce.

Sauce preparation: make a dressing from butter and flour; during frying add finely chopped small onion to it, the onion should not brown.

Gradually dilute the dressing with broth.

Add allspice and bay leaves.

After 10 minutes of cooking on the lowest heat, rub the sauce (it should be liquid) through a sieve.

Add diced potatoes to the hot sauce.

When the potatoes are boiled, season the sauce with lemon juice and salt to taste, you can add sugar.

Potato and mushroom cutlets

Ingredients:

• 500 g raw potatoes
• 500 g fresh milk mushrooms
• 1 egg
• 80 g flour
• 100 g butter
• ½ teaspoon salt
• ¼ tsp pepper.

Pass the potatoes through a meat grinder, drain the resulting liquid and put fresh finely chopped mushrooms. Pour a handful of flour there, break one egg, salt and pepper to taste, add any spices. Form cutlets from the resulting mass and fry them over low heat - so that the mushrooms have time to fry, and the potatoes do not have time to fall apart.

How to fry fresh milk mushrooms for the winter

You can fry milk mushrooms for the winter using any recipe, for example, this one.We suggest you learn how to fry fresh milk mushrooms and close them for winter storage.

Ingredients:

• 600 g milk mushrooms
• 200 g butter
• 150 g flour
• 1 onion
• Dill
• Carnation
• Salt
• Pepper
• Sugar
• vinegar.

Peel the milk mushrooms, chop and put in a pan with melted butter. Season with salt and pepper, add sugar and vinegar. Fry the mushrooms for 5-7 minutes, then add flour, add a little water, finely chopped dill, onions and cloves. Continue to fry for 30 minutes over low heat. At the end of frying, remove the onion and sprinkle with vinegar on the finished garnish. For the winter, it can be closed in jars with tight lids.

Milk mushrooms with garlic

Ingredients:

• 200 g mushrooms
• 50 ml vegetable oil
• 4 cloves of garlic
• salt to taste.

Cut the prepared fresh milk mushrooms into slices, season with garlic, salt and fry in oil until tender. Serve with green salad.

Cooking recipes: how to fry white milk mushrooms

Ingredients:

• 500 g fresh white milk mushrooms
• 2 eggs, ½ cup crackers
• 2-3 st. tablespoons of vegetable oil
• pepper
• salt
• greens.

All cooking recipes tell you how to fry white milk mushrooms correctly at home. This recipe is no exception. Scald prepared milk mushrooms with boiling water, cut into slices, salt and pepper. Dip them in beaten raw eggs, roll in breadcrumbs and fry in a pan with butter until tender (15-25 minutes). When serving, sprinkle with parsley or dill on the dish.

How to fry milk mushrooms with potatoes in a pan (with video)

We offer another recipe for how to fry milk mushrooms with potatoes in a pan: step-by-step cooking is proposed.

You can also watch the video how to fry milk mushrooms correctly, what to pay attention to.

Ingredients:

• 150 g fresh milk mushrooms
• 300 g potatoes
• 20 g lard
• 10 g butter (or 15 g ghee)
• 50 g onions.

Peel and cut the potatoes into small cubes (circles, wedges or small cubes). Fry it with fat, turning it over until it is completely browned. Sprinkle with salt after lightly browning. Chop the onion, fry it in butter and mix with the potatoes. Top with mushrooms, finely chopped and fried in the remaining oil.

How to fry salted milk mushrooms in a village style

Would you like to learn how to fry salty lumps in a country-style way and get great results at the same time? Cool boiled potatoes in their uniforms, peel, cut into slices, put half of them on the bottom of a greased frying pan. Separate the salted milk mushrooms from the brine, rinse, cut into strips, fry in vegetable oil, combine with chopped onions fried in vegetable oil, pepper, salt, put in a pan on top of the potatoes and cover with another layer of potatoes. Pour mushrooms with potatoes with sour cream mixed with flour and bake in the oven until tender. Serve the dish hot in the same bowl, sprinkled with dill.

How to fry milk mushrooms with sour cream

For 1 serving:

• real or yellow milk mushrooms, fresh or salted 5 - 6 pcs.
• 2 tbsp. tablespoons of butter or olive oil
• 1 tbsp. a spoonful of wheat flour
• 1/2 cup sour cream
• salt (for fresh mushrooms).

Before frying milk mushrooms with sour cream, dry prepared fresh or salted young mushrooms on a towel, roll in flour (fresh - salt), fry in preheated oil, pour sour cream, boil, remove from heat. Serve boiled potatoes for garnish.

How to fry salted milk mushrooms

Ingredients:

• 1 plate of salted milk mushrooms
• 1 - 2 onions
• 1/2 cup vegetable oil
• 1 kg of hot boiled potatoes.

Before frying salted milk mushrooms, soak the mushrooms in water, then remove them with a slotted spoon and let the water drain; add onion and fry in vegetable oil in a frying pan. Served with hot boiled potatoes.

How to fry milk mushrooms in sour cream

Ingredients:

• 40 g dried white milk mushrooms
• 1 glass of milk
• 2 tbsp. spoons of butter
• 1 tbsp. a spoonful of sour cream
• 1 head of onion
• 1 tsp tomato or 1 tbsp. a spoonful of hot tomato sauce
• 1 tsp flour
• parsley or dill
• salt.

Before frying the milk mushrooms in sour cream, sort out the mushrooms, rinse well, soak in hot boiled milk, allow to swell, then cut into strips, fry in oil, sprinkle with flour, fry again, then add the tomato, preheated with oil, sour cream and finely browned chopped onions, salt, stir and reheat. Serve sprinkled with finely chopped parsley or dill, with fried potatoes, fresh vegetable salad.

How to fry mushrooms with potatoes

Ingredients:

• 400 g of milk mushrooms
• 4 - 5 potato tubers
• 1/2 cup sour cream
• 1 tbsp. a spoonful of tomato puree
• 2 tbsp. tablespoons of butter
• 1 onion
• salt
• pepper
• bay leaf to taste
• dill greens.

Before frying the mushrooms with potatoes, they need to be peeled, rinsed and for 5 - 6 minutes. dip in boiling water. Then put it in a colander and let the water drain. Cut the mushrooms into slices, put in a deep frying pan, pour over the sour cream. Add tomato puree, salt, pepper, bay leaf to the same pan. Put the pan over medium heat and simmer for a little (7 - 10 minutes). Peel potatoes, rinse, cut into slices, fry, mix with chopped fried onions and combine with mushrooms. Cover the pan with a lid and simmer until all products are cooked through. Sprinkle with herbs when serving.

Baked milk mushrooms

Ingredients:

• 1 bowl of peeled milk mushrooms
• 1 tbsp. a spoonful of butter or lard
• 1 tbsp. a spoonful of flour
• 1 - 2 eggs
• 2 tbsp. spoons of milk or sour cream
• 1/2 cup crackers
• ground pepper
• salt
• 1 onion.

Peel the milk mushrooms, rinse, cut into pieces and within 5 minutes. cook in salted water. Select with a slotted spoon and let the water drain, then chop, sprinkle with flour and, together with finely chopped onions, fry in fat. Add eggs, beaten with milk or sour cream, crackers, salt, pepper, mix everything and put in a greased baking sheet sprinkled with breadcrumbs. Top with fat and bake. When serving, cut the casserole into pieces.

Served with tomato or sour cream sauce.

Milk mushrooms baked with pasta

Ingredients:

• 250 g boiled pasta
• 500 g fresh milk mushrooms
• 50 g butter
• 1 onion
• 3 eggs
• 1 glass of milk
• salt.

Peel the milk mushrooms, rinse, boil, cut into slices and fry in a pan with fat and chopped onions until tender. Divide the boiled pasta into two parts. Lay one part in a layer in a deep, oiled frying pan, put mushrooms and onions on it, put the remaining pasta on top in an even layer. Beat eggs until frothy, mix them with milk, add salt and pour this mixture over pasta and mushrooms. Place the pan in a preheated oven and bake for 10 - 15 minutes.

Milk mushrooms baked in eggs

Ingredients:

• 300 g pickled milk mushrooms
• 5 eggs
• 1/2 cup canned green peas
• 1/2 cup vegetable oil
• 1 onion
• 1/2 cup milk
• pepper
• salt.

Remove the milk mushrooms from the marinade, chop into strips, fry together with chopped onions in a preheated pan for 5 - 7 minutes, salt, add peas. Beat eggs until frothy. With continuous stirring, gradually pour milk into them. Pour the mushrooms with the resulting mixture and put them in a preheated oven for 10 - 15 minutes.

How to fry dry milk mushrooms with potatoes

Ingredients:

• 750 g milk mushrooms
• 500 g potatoes
• 6 green pepper pods
• 1 head of onion
• 50 g fat or margarine
• 1 tbsp. a spoonful of flour
• 3 tomatoes or 3 tbsp. tablespoons of tomato paste
• salt
• caraway
• parsley.

Before frying dry milk mushrooms with potatoes, the mushrooms must be soaked in warm water for 12 hours. Then chop the potatoes and peppers and fry in hot fat, then add separately fried onions, caraway seeds, a little hot water, flour and simmer everything until tender. At the end of stewing, put chopped tomatoes, salt vegetables and sprinkle with parsley.

Shish kebab

Ingredients:

• 500 g of various fresh milk mushrooms
• 3 - 5 onions
• 100 g bacon
• salt.

Peel the milk mushrooms, rinse thoroughly, if the mushrooms are large, then they should be cut, boiled for 15 minutes, put in a colander, and let the water drain. After that, string the mushrooms on skewers, alternating with onion slices and thin plates of bacon, and fry over the coals of a fire or in a frying pan. Mushrooms can be served with mushroom sauce, ketchup, dill or parsley, bell peppers.

Croutons with fresh milk mushrooms

Ingredients:

• 200 g wheat bread
• 2 eggs
• 250 ml milk
• 125 g fresh milk mushrooms
• 50 g butter
• 40 g onions
• 50 g sour cream
• 10 g flour
• 15 g bread crumbs
• pepper
• salt.

Method of preparation: cut bread into slices 1 cm thick. Beat eggs, salt, pour in milk. Moisten slices of bread in this mixture and fry them on one side. Place the croutons on a greased baking sheet, uncooked side. Rinse the milk mushrooms, chop, sprinkle with flour and fry in oil. Add onions fried in oil, sour cream, spices. Stir and simmer for 30 minutes. Pour croutons with this mass, smooth, sprinkle with breadcrumbs and put in a hot oven for 8-10 minutes. Serve hot.

Mushroom pâté croutons

Ingredients:

• 200 g stale wheat bread
• 125 g dried milk mushrooms
• 120 g butter
• 50 g onions
• 30 g sour cream
• 1 egg yolk
• 10 g wheat flour
• 125 ml milk
• 50 g grated cheese
• ground black pepper
• salt.

Method of preparation: boil dried milk mushrooms, mince, fry with finely chopped onions, add flour, sour cream and simmer for several minutes. Pour in raw yolk, pepper, salt and stir. Cut the bread into slices, dip them in milk and fry on both sides. Then spread with cooked mushroom pâté, sprinkle with grated cheese, put a piece of butter on top. Place croutons on a baking sheet and put in a hot oven for 10-15 minutes.

Canapes with mushroom mass and meat products

Ingredients:

• 160 g bread
• 2 eggs
• 60 g butter
• 120 g of mushroom mass
• 80 g smoked ham and sausages or 240 g cucumbers.

Mushroom mass:

• 100 g dried mushrooms
• 40 g onions
• 25 g sour cream
• 0.25 slices of white bread
• 20 g butter
• vinegar
• sugar
• salt
• milk
• vegetable oil.

Cooking method: fry boiled and finely chopped milk mushrooms with onions in vegetable oil. Cool, add white bread soaked in milk and mince. Mix the mass with sour cream, butter and grind. Pour in sugar, salt, pour in a little vinegar. Fry slices of wheat or rye bread on both sides in butter. Put the mushroom mass around the edges of the sandwich, and in the middle - circles of hard-boiled eggs. Place slices of meat products or cucumbers between them.