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Forest mushrooms have a high nutritional value. But it is important to know what dishes can be prepared from milk mushrooms, since these mushrooms often remain undeservedly forgotten. You can find out on this page about which dishes from milk mushrooms are suitable for the everyday table, and which ones can be prepared for the winter. Almost all of them are evaluated by experts in terms of safety, food digestibility and organoleptic value. Check out the dishes made from mushrooms and find a couple for your family. This will allow you to diversify your diet and surprise your household with new culinary delights. All recipes for milk mushrooms are adapted, which allows you to select ingredients for them in any grocery store. Look at the recipes for milk mushrooms in the photo, which shows the options for serving and serving.

Dishes from fresh milk mushrooms (with photo)

Further, dishes from fresh milk mushrooms are offered: the photos will show the process of preparation and serving for serving.

Milk mushrooms in cream.

Ingredients:

• 500 g of mushrooms
• 50 g butter
• 1-1.5 cups cream
• 1 bay leaf
• 3 sprigs of parsley and dill
• 1 black peppercorn
• cinnamon
• Carnation
• water
• salt to taste

Preparation:

Rinse the selected fresh mushrooms, pour boiling water over and leave for 2-3 minutes.

Then remove from the water, cut into slices, put in a saucepan with butter, put on fire and after 10 minutes pour boiling cream.

Tie parsley and dill in a bunch and put together with cinnamon, cloves, black peppercorns and bay leaves in a saucepan with mushrooms, adding salt to taste.

Cover the saucepan and simmer the mushrooms for about 1 hour.

Before serving, remove a bunch of herbs and spices from the food.

Load in egg filling.

• 500 g of mushrooms
• 200 g onions
• 3 eggs
• 2 tbsp. tablespoons of butter
• 2 sprigs of parsley
• 1.5 l of water
• salt to taste

Preparation:

Boil fresh mushrooms in salted boiling water, put in a colander and rinse with hot water.

When the water drains, chop the mushrooms on a board and fry in oil in a pan.

Chop the onion and, sautéed in oil, combine with the mushrooms.

Beat the eggs, mix with finely chopped parsley and pour over the mushrooms.

Simmer over low heat until eggs are tender.

Braised milk mushrooms.

• 500 g of mushrooms
• 2-3 onions
• 1-2 tbsp. tablespoons of crushed walnuts
• 1-2 cloves of garlic
• cilantro sprigs
• water
• salt to taste

Preparation:

Cut the sorted and washed fresh mushrooms into slices, put in a saucepan, pour cold water so that it barely covers them, and cook until half cooked.

Remove the mushrooms with a slotted spoon, cool a little, squeeze, chop finely and put together with the onions in a separate saucepan, pour in the strained mushroom broth and cook until tender.

Then add crushed walnuts, salt, garlic, saffron, finely chopped cilantro and remove from heat after 3-5 minutes.

Milk mushrooms in pots.

Ingredients:

• 800 g fresh mushrooms,
• 3 onions,
• 7-8 small tomatoes,
• 80 g butter
• 4 tbsp. tablespoons of grated cheese,
• 1-2 tbsp. tablespoons of chopped parsley,
• ground black pepper and salt to taste.

For the white sauce:

• 1 glass of milk
• 70 g butter
• 4 tbsp. tablespoons of flour
• salt to taste.

Cooking. Peel, wash and cut the mushrooms into small slices. Rinse the peeled onions, chop, put in a pan with heated oil, fry until light yellow, add mushrooms, salt, pepper and continue simmering for another 20-25 minutes. Put mushrooms and onions, whole or halved tomatoes in ceramic pots, sprinkle with grated cheese, herbs, mix and pour hot sauce.

Put the pots in a moderately heated oven and bake, uncovered, until golden brown.

Serve the fresh vegetable salad separately.

Preparation of white sauce: fry flour in a dry frying pan until a pleasant nutty aroma appears, avoiding discoloration, cool slightly, mix with softened butter, dilute with a small amount of warm milk, grind thoroughly so that there are no lumps, pour in the rest of the hot milk and boil over low heat for 5-10 minutes. After that, remove the sauce from the heat, add salt, stir and strain.

Milk mushrooms with meat.

Ingredients:

• 500 g of meat
• garlic - 2 cloves,
• parsley,
• carrot,
• bulb,
• 1 tsp sugar
• 1 teaspoon of salt
• ground black pepper to taste,
• 500 g fresh mushrooms,
• 2 tbsp. tablespoons of oil.

Cooking. Cut 500 g of meat into thin slices, mix with finely chopped garlic (2 cloves) and parsley, carrots, onions. Add a teaspoon of sugar and the same amount of salt, pepper. Leave the meat to stand for 1 hour.

Then stew 500 g of fresh mushrooms, and boil the meat over high heat. Drain the broth, leaving only on the bottom, add mushrooms, 2 tbsp. tablespoons of oil.

Serve with crumbly rice.

A dish of milk mushrooms in the microwave.

Ingredients:

• 500 g fresh mushrooms,
• 2 onions,
• 3 tbsp. tablespoons of vegetable oil
• 0.5 cups sour cream
• 2 tbsp. tablespoons of grated cheese
• 1 pod of sweet pepper,
• 3 tomatoes,
• 1 bay leaf
• salt to taste.

Preparation:

Finely chop the onion, put in a bowl with oil and hold in the oven for 2-3 minutes at a power level of 700 watts. Add finely chopped mushrooms and cook for 2-3 minutes at 1000 W, stirring every minute. Add sweet peppers, chopped strips, tomato slices, sour cream, bay leaf, salt. Simmer covered for 15-20 minutes at a power level of 700 watts.

Remove the lid, stir, sprinkle with grated cheese and keep in the oven for another 1-2 minutes at a power level of 1000 W to melt the cheese.

Serve with boiled potatoes or mashed potatoes and fresh vegetable salad.

Dish of black milk mushrooms

Ingredients:

• 1 kg of fresh black milk mushrooms,
• 100 g butter
• 1 glass of sour cream
• 2 tbsp. tablespoons of grated hard cheese,
• 2 tbsp. tablespoons of flour
• 2 tbsp. tablespoons of table white wine,
• 1 tbsp. a spoonful of chopped dill greens,
• ground black pepper and salt to taste.

Cooking. Rinse the mushrooms well, peel, cut into small slices, put in a pan with heated butter, salt and fry for 20-25 minutes.

Put the prepared mushrooms in refractory clay pots, sprinkle with ground pepper, flour, pour warm salted sour cream, add white wine, put in a heated oven and simmer for 10 minutes. Then sprinkle with grated cheese, drizzle with melted butter and bake for 5-7 minutes.

Sprinkle the finished dish with dill and serve hot.

Dish of frozen milk mushrooms

Ingredients:

• 2 burbot,
• 2 tbsp. tablespoons of vegetable oil
• 2 tbsp. tablespoons of wheat flour,
• 8 frozen milk mushrooms,
• 3 onions,
• 2 tbsp. tablespoons of butter
• 1 pickled cucumber
• 1 glass of fish broth
• 1 glass of dry white grape wine
• 6 potato tubers,
• salt,
• pepper,
• parsley.

Cooking. Remove the skin from the burbot (it is very hard), remove the insides, cut out the liver, freeing it from bile. Cut the pulp into portions, sprinkle with salt and pepper, roll in flour and fry in oil until half cooked. Sprinkle the bottom of the stewpan with fried onions, put pieces of fish, on top - another layer of onions mixed with thawed, boiled and fried mushrooms, thinly sliced ​​and stewed cucumbers, and burbot liver. Drizzle with broth, wine and simmer over low heat until tender.

Put the finished burbot on a dish, put mushrooms, vegetables and liver around, pour over the juice in which they were stewed, sprinkle with finely chopped parsley. Serve boiled potatoes for garnish.

Dishes of pickled and salted milk mushrooms

Ingredients required for a dish of pickled milk mushrooms:

• sturgeon - 1 kg,
• salmon - 1 kg,
• salmon heads - 2 pcs.,
• capers - 1 jar,
• olives - 1/2 can,
• olives - 1/2 can,
• large onions - 4 pcs.,
• medium pickled cucumbers - 6 pcs.,
• tomato paste - 2 tbsp spoons,
• pickled black milk mushrooms - 2 glasses,
• carrots - 2 pcs.,
• greens - 2 bunches of parsley,
• one - cilantro,
• one - dill,
• peppercorns - 1 tsp,
• bay leaf -6 pcs.,
• smoked fish slices - 200 g.

Cooking. Cut the heads into 4 pieces, remove the gills, boil the broth. Pour 2-2.5 liters of water. Remove the heads and strain the broth and throw in the carrots, cut into strips. The fire is minimal.

Cut the onion into rings (half rings) and fry it in vegetable oil. When the onion begins to turn yellow, put the tomato paste in it and fry for another 3-5 minutes.

Peel the pickled cucumbers (be sure!) And cut into cubes. Cut the mushrooms into cubes. Put mushrooms, sturgeon, salmon, onions fried with tomato paste, pickles, herbs, peppers, bay leaves, olives, olives, capers, sliced ​​slices into the fish broth.

And simmer for 20-30 minutes on low heat.

A dish of salted milk mushrooms.

Ingredients:

• 200 g of salted milk mushrooms,
• 5 g gelatin
• 3 carrots,
• 1 teaspoon of 3% vinegar
• 200 ml chicken broth,
• 1 bunch of parsley.

Cooking. Wash carrots, boil, peel, cut into circles and sprinkle with vinegar. Dilute gelatin with water. Rinse salted milk mushrooms with cold water and cut into slices. Wash and chop the parsley.

Add gelatin to the hot broth, bring to a boil, strain, pour the part into molds and put in a cool place for 20 minutes.

Then put slices of mushrooms and carrot slices in each mold, pour over the remaining broth and put in a cool place for 1 hour.

Decorate the jellied mushrooms with chopped parsley and serve.

Dish of boiled milk mushrooms

The ingredients for the boiled milk mushroom dish are:

• 1 chicken
• light bottled beer - 1 can,
• boiled mushrooms - 300 g,
• frozen green peas - 1 packet,
• carrots - 300 g,
• onions - 2 pcs.,
• greens: parsley,
• celery, basil - 1 bunch each,
• garlic - 7 - 2 cloves,
• salt,
• black pepper,
• 1 glass of sour cream
• some vegetable oil.

Preparation:

Heat a large frying pan, heat vegetable oil in it and lightly fry diced carrots, onions and mushrooms, add green peas, prepared chicken (you can whole, you can cut it), lightly salt and pepper, put in a patch on a vegetable "pillow", pour a can of beer and put in the oven for about 40-50 minutes (the first 15 minutes on high heat without a lid, then reduce the fire and cover with a lid), then add sour cream, chopped herbs, finely chopped garlic, add salt and pepper if necessary, simmer in the oven another 15 minutes until the chicken is cooked.

Dish of white milk mushrooms

Composition:

• mushrooms - 600 g,
• garlic - 2 tbsp. spoons,
• pepper,
• vegetable oil - 3 tbsp. spoons,
• sauce - 300 g or sour cream - 200 g, flour.

For a dish made from white milk mushrooms, only mushroom caps should be used. Rub them with salt on both sides, stuff with garlic, sprinkle with pepper, lightly with flour. Put in a hot frying pan in heated vegetable oil, close the lid and press it down with a load on top. Fry mushrooms on both sides until golden brown. When serving, pour over tomato sauce or sour cream.

Dish of dry milk mushrooms

Ingredients:

• 400 g dry mushrooms,
• 3 onions,
• 100 g of sunflower oil
• 1 tbsp. a spoonful of flour
• 1/2 cup mushroom broth

Cooking a dish from dry milk mushrooms: soak dried mushrooms, then boil and chop finely. Add chopped onion, oil and fry in a skillet.

When ready, season with flour with the broth left over from boiling mushrooms.

Black milk mushroom recipe

Ingredients:

• 50 g dried black mushrooms,
• 250 g salted mushrooms,
• 1.5 kg of cabbage,
• 500 g potatoes
• 250 g beans
• 125 g onions
• 100 g tomato paste
• 100 g butter
• 50 g wheat flour
• salt, pepper, vinegar, crackers to taste.

Cooking black milk mushrooms according to this recipe begins with chopping the onion and frying until golden brown.Put tomato puree in it and fry some more. Add sauerkraut, pre-squeezed, dilute with mushroom broth, sprinkle with pepper, throw bay leaves and simmer.

Cut the peeled potatoes into very thin circles, so that they show through, and fry in oil until golden brown. Boil the beans in salted water and stew separately.

Cut the salted mushrooms into thin slices, add salt and vinegar to taste, fry in oil.

Then prepare the tomato sauce. Pour mushroom broth in tomato puree, add flour, fry a little, and the sauce is ready.

Put half of the stewed cabbage in a deep frying pan, gently flatten with a large knife; put beans on the cabbage, then potatoes, salted mushrooms, on them a very thin layer of pre-boiled and chopped dried mushrooms. Top with the remaining cabbage. Pour the hodgepodge with the prepared sauce, sprinkle it with fine croutons, put a few slices of butter.

Put the frying pan with the hodgepodge in the oven and keep until golden brown appears.

Frozen milk mushrooms recipe

Ingredients:

• 1 cube of broth
• 3-4 potatoes,
• 2 carrots,
• 0.5 kg of cauliflower,
• 2 tbsp. tablespoons of canned green peas,
• 2 tbsp. tablespoons of tomato paste,
• 1 glass of milk
• 0.5 kg of frozen mushrooms.

Cooking a recipe from frozen milk mushrooms: in half a liter of meat, from cubes, broth, cook 3-4 potatoes, cut into strips, 2 carrots, cut into slices, and a small head of cauliflower, divided into inflorescences. When ready, add 2 tbsp. tablespoons of canned green peas and 2 tbsp. tablespoons of tomato paste.

Bring to a boil under a tightly closed lid.

While the vegetables are boiling, defrost 0.5 kg of mushrooms, chop and brown in oil along with chopped onions. Pour a glass of milk into the mushrooms.

Wait for the milk to boil and add the finely chopped processed cheese.

Throw the prepared vegetables in a colander and combine with the milk-cheese-mushroom mixture.

Season with salt and pepper to taste. Serve hot.

Dish of milk mushrooms for the winter

Components per liter can:

• mushrooms - 500 g
• Carrots - 300 g
• Onions - 50 g
• Parsley roots - 100 g
• Tomatoes - 400 g
• Garlic - 1 clove
• Parsley and celery greens - 1 small bunch each
• Bay leaf -1-2 pcs.
• Allspice - 4-5 peas
• Salt - 30 g
• Sugar - 10 g

In order to prepare a dish of milk mushrooms for the winter, you need to separate the caps from the legs of the mushrooms. Peel the legs from the ground, put everything in a saucepan and boil until tender. During cooking, add peeled carrots, onions and parsley root to the mushrooms. Cut the boiled mushrooms with vegetables into pieces and mix with the chopped tomatoes. Strain the mushroom broth, add salt and sugar to it, heat to a boil and boil, as a rule, almost half.

Put chopped greens, bay leaves, a clove of garlic and peppercorns at the bottom of sterile jars. Then put a dish of boiled mushrooms with vegetables and pour over the mushroom broth. Cover the jars with sterile lids and sterilize in boiling water half-liter - 25 minutes, liter - 40 minutes. Then roll up, turn upside down and stand under a blanket until completely cooled. Store in a dark, cool place.