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After returning from the forest, where you spent all day looking for mushrooms, you feel tired. However, when in the hands of a full basket of edible lunches, the heart is filled with joy and satisfaction. But this is only the beginning, because every real mushroom picker knows that there is still a lot of work ahead - the fruit bodies should be quickly processed.

Milk mushrooms are a special type of mushroom that requires some attention. In order for the prepared snack to be tasty and safe for consumption, the product must be properly cleaned and soaked. Sometimes mushroom pickers ask why darkened milk mushrooms suddenly appeared in the basket, if such were not gathered in the forest, and why did they change color?

Is it okay to eat milk mushrooms if they are darkened?

What should you do if the milk mushrooms are still dark in the basket? This sign of darkened mushrooms indicates that they remained in the air for a long time. Therefore, the color change should not scare you, this is a normal condition, and you should not throw away such copies.

After the fruit bodies have been cut, they need to be cleaned of forest debris. It is recommended to do such preliminary cleaning right in the forest, and after coming home - to continue the procedure. In this case, it is better to immediately pour the milk mushrooms with cold water, and then clean them, transferring them to another container filled with a clean portion of water.

Cleaning the lumps is quick and easy. So, hats and legs are cleaned with a regular toothbrush. You can also use the hard side of a kitchen sponge. The peel is removed only from black milk mushrooms, which, after the cleansing process, become completely white. Do not forget that you need to remove all the mucus from the black milk mushrooms, and then clean it to whiteness.

But if the peeled milk mushrooms have darkened, can you eat them or cook something from them? Very often, fruit bodies, which have darkened even before soaking, become lighter if they are boiled with the addition of citric acid. This ingredient can restore color to the mushrooms and whiten them.

Milk mushrooms can darken when soaked, when salted, when cooking, sometimes right in jars. There are cases that during all these processes, white milk mushrooms darken. All the options in which the milk mushrooms darken in different processing processes, as well as after cooking, are discussed in more detail below. In addition, the article explains how to solve the problem of darkened mushrooms.

What to do if the milk mushrooms darken when soaked?

It often happens that when soaked, the milk mushrooms darkened, then what to do? This is the first question that arises for every housewife who has encountered this problem. It is worth saying that milk mushrooms, especially black ones, need to be soaked before pickling or pickling. This process takes 2 to 5 days. At the same time, the water in the mushrooms must be constantly changed: 3-4 times a day, and after each process the milk mushrooms should be washed. But what if the milk mushrooms soaked for salting have darkened?

Many people face this problem, but it is quite solvable. Mushrooms, in contact with air, oxidize and darken. Perhaps not all fruiting bodies soaked in water were completely immersed in it. It is because of this that milk mushrooms acquire a dark color, however, darkening does not affect the taste of the final product in any way.

If the milk mushrooms darken when soaked, do not worry too much and attach importance. Boiling mushrooms with vinegar or citric acid will restore their light tone. Therefore, if every culinary specialist knows how to properly soak the milk mushrooms, then there will be no darkening of the fruit bodies or their blackness.

What to do to prevent soaked milk mushrooms from darkening in water?

Advice: so that the milk mushrooms do not darken in the water, they are pressed down with a load.All the time, while the mushrooms are soaked, they must be completely submerged in water. The darkened milk mushrooms are checked for hardness, and if they are very soft and fall apart in the hands, it is better to discard such mushrooms.

Soaked milk mushrooms are cleaned directly in water, cutting off all areas damaged by worms, as well as removing overripe specimens. Large caps of fruit bodies are cut into several parts. The main purpose of soaking is not just to remove bitterness, but to give elasticity to the mushrooms. For example, white milk mushrooms are soaked for 2-3 days, while black ones for 3-5 days. Several times the water is drained and filled with new (cold) so that the mushrooms do not sour. And of course, the main rule is to press down the milk mushrooms in the water with a load so that they do not come into contact with the air for a long time and do not darken. Each time you change the water, you need to evaluate the degree of elasticity of the fruit bodies: it may be time to salt them.

Why did the milk mushrooms darken in the jar during salting?

Everyone loves to eat milk mushrooms, especially those salted for the winter in a hot or cold way. However, everyone should know that it is best to use the hot option, which is more practical, since the mushrooms are also boiled after soaking. But sometimes it happens that after the processing process the salted milk mushrooms darkened, why did this happen? Many are shocked by this feature, suggesting a possible poisoning.

So, why did the milk mushrooms darken when salting and how can this be fixed? Experienced housewives give a recommendation never to roll up cans with blanks with metal lids. It is better to cover them with paper soaked in vodka or rubbing alcohol, which is twisted with a rope or thick thread. Often the top is topped up with calcined vegetable oil and the snack is stored in the refrigerator.

And the milk mushrooms in the jar darkened because they are not completely covered with brine. This is another reason for the darkening of fruit bodies that are already salted. To prevent this from happening, cold boiled water is poured into the jars. This will help all mushrooms to be well salted and stored for a long time.

Is it possible to eat darkened salted milk mushrooms and what to do if the mushrooms darkened when salted under pressure?

Some housewives ask: is it possible to eat darkened salted milk mushrooms? If the mushrooms did not remain without brine in the jars for a very short time, then they are completely poured and left for several days. You can eat such mushrooms, however, before using them, they are well washed in water several times, and only then they start tasting. I must say that such mushrooms cannot be poisoned, they are completely edible.

But if the milk mushrooms darkened during salting under the yoke, then it is better not to eat such mushrooms. You should not risk your health and the health of your loved ones - throw away the fruiting bodies. Perhaps an inedible species got there, or maybe the mushrooms were too old, with accumulated toxins.

Salting problems: why did the brine darken in the recently salted milk mushrooms?

Usually milk mushrooms are salted in glass jars, because oak or ceramic barrels are practically not found in stores. The mushrooms are stacked in layers and sprinkled with salt and other spices, while each layer must be tamped tightly with your hands or a stainless steel spoon.

There are times when the brine darkened when pickling the mushrooms, and not the mushrooms themselves. Perhaps, in this case, the salting was carried out incorrectly, all the rules and recommendations were not followed. Therefore, the fruiting bodies are removed from the jar, the brine is poured out, and the mushrooms are washed well and again filled with brine made from new ingredients.

Now, you know why the brine in the recently salted milk mushrooms darkened. You can remake it, pour mushrooms, press down in jars so that there are no air pockets and after 30 days of salting - eat and treat your guests.

However, it happens that even with the altered salting of milk mushrooms, the brine darkens, why? In this version, all the proportions of the ingredients in the recipe may have been incorrectly observed.If there was little salt and the mushrooms could not receive their dose, then the brine becomes cloudy and becomes dark in color. Some replace the brine again, but many housewives boil the mushrooms (if it was cold salting) and pickle with the addition of vinegar, cloves and dill.

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

Some housewives noticed that the milk mushrooms darkened during cooking, why did this happen? If the water rarely changed during the soaking of the mushrooms, then the remaining bitterness can come out during boiling - this gives a dark color to the mushrooms.

How should the milk mushrooms be boiled so as not to darken? Usually, during cooking, all fruit bodies darken slightly. But some experienced mushroom pickers advise to cook the milk mushrooms whole in salted water, and only after boiling cut. You can also add garlic cloves, cut into several pieces, to the water with mushrooms, as well as dry mustard (1/2 tablespoon per 2 liters of water).

How else can you boil milk mushrooms so that they do not darken?

How can you still boil milk mushrooms so that they do not darken, and is there such an option? To reduce the oxidation process and reduce the risk of darkening of the mushrooms, citric acid, vinegar, or lemon wedges are added to boiling water. In addition, so that the mushrooms do not lose their color, they are boiled 3 times in salted and acidified water.

• The soaked milk mushrooms are laid out in an enamel pan, filled with cold water, salted.
• So much citric acid is added so that the water becomes sour.
• After 20-25 minutes, the water is drained, the mushrooms are washed and filled with new ones. The second and third time, the mushrooms can be boiled without salt and citric acid for 10 minutes.
• Such milk mushrooms can be fried, added to soups, fish soup, potatoes and all kinds of salads.

It is worth saying that pickling and pickling milk mushrooms requires certain knowledge from cooks regarding cooking technology and storage conditions, which will help to avoid darkening.

Why white milk mushrooms darkened and how to bleach mushrooms?

White mushroom is considered a mushroom of the first category with excellent taste, but even these fruiting bodies can be disappointing if they are darkened.

What to do if white milk mushrooms darken during the boiling process? A possible reason was the old specimens, which were cooked together with others. If such fruit bodies are cooked separately, then believe me, younger white milk mushrooms will leave their color unchanged during cooking.

There is another reason why white milk mushrooms darken when boiled. During cooking, mushrooms should be completely immersed in water so that there is no contact with air. To do this, put a lid on the mushrooms, the diameter of which is less than the diameter of the pan. Then they will be in water, which eliminates the risk of discoloration.

However, if they still darken, how should the milk mushrooms be whitened, and is such a procedure possible? As already noted, before boiling, white milk mushrooms are always sorted: old specimens are selected and boiled separately from young ones. Large caps are cut into several parts, small ones are left like that. When salting or pickling, it is better to cut the legs of fruit bodies and leave no more than 1 cm, and put the cut off on other dishes. To whiten darkened white milk mushrooms, freshly squeezed lemon juice, or, as mentioned above, citric acid, is added to the water during boiling. It is this ingredient that can give the mushrooms a light shade.