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Milk mushrooms are one of the most common fruit bodies in Russia. Mushroom pickers experienced in picking these mushrooms agree that they are delicious and aromatic. Of course, collecting a full basket of forest gifts is a joyful and exciting event, but each mushroom harvest poses a difficult task for all housewives. So, you need to make a decision about what to do with the milk mushrooms after collection?

First of all, you must remember that milk mushrooms have one unpleasant characteristic feature - bitterness. The milky juice that is secreted from these mushrooms, if improperly or insufficiently processed, can ruin the whole dish. However, you can get rid of it: for this, the fruit bodies should be thoroughly cleaned of dirt and other adhering debris. Then they need to be soaked for several days. But, that's not all: what to do with the milk mushrooms after soaking? Every experienced mushroom hunter knows that even such a long process is not a guarantee of complete elimination of bitterness. For this, it is necessary to carry out one more stage - heat treatment. When all the procedures with preliminary processing have been carried out, then you can safely plan and decide what to do with the milk mushrooms.

What to do with white milk mushrooms after soaking: delicious salting

White milk mushroom is the most popular species among its representatives. They are very aromatic and tasty, and besides, they are not difficult to prepare. The only thing that can give the hostess trouble is their preparation. However, not sparing enough time and effort on this process, the ready-made dish of milk mushrooms will conquer even the most fastidious gourmets.

What to do with white milk mushrooms immediately after collection? As already noted, first they need to be cleaned of debris and adhering leaves. To do this, use a regular dry kitchen sponge or knife. After removing all visible dirt, place the mushrooms in salted water and leave for 2 days. But do not forget to change the liquid at least 3 times every day, this will prevent the product from spoiling and souring. Then choose a cooking method - boiling or blanching. The choice will usually depend on the method of salting - hot or cold. The latter does not imply preliminary boiling, which means that you need to use blanching. However, if you choose the cold method of salting, then the soaking time should be extended to 4 days.

And what is allowed to be done with mushrooms after the initial preparation? As already noted, they can be deliciously salted. In addition to the fruit bodies themselves, salt (not iodized) is taken for this process, as well as favorite spices and herbs - cloves, garlic, horseradish, a mixture of various peppers, cinnamon, nutmeg, fresh or dried dill, onions, etc. Traditionally, for 1 kg of mushrooms, 40-50 g of salt should be taken.

• The main product is laid out in layers in a glass, wooden, ceramic or enamel container, alternating with salt and other spices.
• It will not be superfluous to have fresh leaves of currants, cherries, grapes or oak at the bottom of the dishes. They secrete substances that make the fruit body firm and crunchy.
• After that, the container is covered with any plane, be it a lid or an inverted plate, and a load is placed on top.
• They are taken out to a cool room for 30-50 days, but at the same time they constantly monitor that the brine isolated from the mushrooms is to the eyeballs. Otherwise, you can add cold boiled water.

What to do with black milk mushrooms: fermentation recipe

Black mushroom is also a very popular mushroom, however, you need to be more careful with its primary processing.So what to do with black milk mushrooms after harvesting? As in the previous version, they should be prepared: peel the film from each cap, soak for at least 5 days, boil or blanch if the cold method of salting is chosen. In other cases, black milk mushrooms need to be boiled 3 times for 10-15 minutes, adding a little salt and citric acid to the water (to preserve the color).

There are many recipes showing what to do with milk mushrooms. In addition to salting, they can be fermented with white cabbage. Pickled black milk mushrooms are a very tasty and healthy appetizer that will take its rightful place even on the festive table.

• Combine chopped cabbage with carrots, grated on a coarse grater.
• Put in layers in a jar with boiled mushrooms and black peppercorns.
• Pour with a warm solution of water with the addition of salt and sugar (for 1 liter of water you need to take 1 tbsp. L. Salt and 2 tbsp. L. Sugar).
• Tamp well and put in a warm place for 2-3 days.
• Pierce the workpiece with a long wooden stick so that gas bubbles escape.
• When the brine becomes transparent, the fermentation process can be considered complete. Then the workpiece can be taken out to the basement or placed in the refrigerator.

What to do with dry milk mushrooms after picking, except for salting and fermentation?

There is also a dry mushroom - what to do with this species after harvesting? It turns out that it contains much less bitterness than black milk mushrooms, therefore, after cleaning, it is enough to soak it for up to 36 hours. After that, boiling in salted water for 25 minutes follows.

What can you do with milk mushrooms, except for pickling and pickling? Many people call pickling a very popular processing method. It is as easy as shelling pears to carry it out, and the snack itself becomes ready-to-eat in 10-14 days.

• In 1 liter of water combine 1 tbsp. l. salt (no top) and 1.5 tbsp. l. Sahara.
• Put on fire and add 2 cloves buds, 3 bay leaves, a few cloves of chopped garlic and 10-12 grains of black pepper.
• Bring the marinade to a boil, add 4-5 tbsp. l. 9% vinegar and immerse the prepared mushrooms, boil for 5 minutes.
• Fruiting bodies are distributed along with the marinade in sterilized jars and rolled up.
• After cooling, they are taken out to the basement or cellar.

What else can you do with mushrooms for the winter? They can be fried in a large amount of vegetable oil or fat, and then rolled up in sterilized jars. So, in winter, you will always have a ready-made snack at hand, which you just need to warm up and add to your favorite dish.

In addition, milk mushrooms can be frozen, but first they must be boiled thoroughly, and then allowed to drain well from excess liquid. Then spread out into portioned containers or plastic bags and send to the freezer until called up. Important: the milk mushrooms cannot be re-frozen, therefore, as many mushrooms should be put in one container as is necessary for the preparation of one dish.

What can you do with milk mushrooms after salting for the winter?

And what to do with milk mushrooms not only for the winter? There is also a huge selection for every hostess. For example, these mushrooms make a delicious soup. They can also be fried with potatoes or sour cream, julienne or caviar for the filling in the dough. The milk mushrooms make excellent pates and sauces. But special attention is paid to dishes made from salted milk mushrooms.

What can you do with milk mushrooms after salting? The most common option is as follows: mushrooms are soaked from salt for about 2 hours, allowed to drain, and then seasoned with vegetable oil, vinegar, green or onions. You can add fresh dill or parsley.

Many housewives combine such mushrooms with Korean carrots and get an excellent snack with a glass of forty degrees.

In addition, salted milk mushrooms, after soaking from salt, are cut into pieces and added to various salads, seasoned with mayonnaise or sour cream.They go well with chicken, fresh vegetables, crab sticks, legumes, boiled eggs.

What can you do with salted milk mushrooms and a recipe for caviar from legs

What else can you do with salted milk mushrooms? It turns out that they can be fried with onions and potatoes and even make a delicious French snack - julienne.

Many housewives pickle only the caps of the fruit bodies, and remove the legs. In this regard, the question arises: what can you do with the legs from the milk mushrooms? For example, you can make delicious caviar.

To do this, grind the boiled legs in a meat grinder. And then, adding chopped vegetables and spices to taste, simmer the mass over low heat for 30 minutes.

What to do if cans with milk mushrooms exploded immediately after conservation?

There are situations when lids are torn off on blanks with mushrooms, why is this happening? There are several reasons for this:

• poor primary processing of fruiting bodies, which includes cleaning, soaking and boiling;
• poor sterilization of cans, as well as improper seaming, as a result of which air can penetrate and the can will swell;
• non-compliance with the exact recipe, usually this is due to an insufficient amount of vinegar in the workpiece;
• non-observance of the rules for storing cans with blanks.

But what if the cans with milk mushrooms exploded? It is best to throw them away and not endanger your health. However, if such an unpleasant situation occurs only a few hours after conservation, then the workpiece can be saved. Sterilize new cans, boil the contents well, then roll up again and allow to cool. Take to basement or refrigerate.