What to do with one mushroom. You will need it for the soup. Pie with salted milk mushrooms and potatoes: recipe

It’s worth noting right away that gruzi are not exactly edible mushrooms. Or rather, of course, you can eat them, but carefully, and only after preparation. And if the mushrooms were collected in the nearest forest not far from the city, then the basic rules cannot be neglected at all, since this can be dangerous to health and even life (mushrooms absorb everything from the soil and from the environment, including toxins, products decay and various exhausts).

So now details about the under cooking. Typically, milk mushrooms are soaked in water for 48 hours, and the water is renewed several times. Then it is advisable to boil the mushrooms a couple of times for 5 minutes (each time, of course, in new water). And only after that you can start cooking.

How are you ready?milk milk mushrooms? Firstly, you can cook soup from them. Secondly, such mushrooms can be fried, salted and marinated. In addition, this product is added to potatoes, meat and even pilaf. In general, use your imagination. But if you still have no idea, how to cook milk mushrooms, then we offer you several simple recipes for delicious dishes.

Salted milk mushrooms

1 bucket of milk mushrooms;
1.5 tbsp. salt;
4 onions;
1 head of garlic.

The mushrooms are first soaked for 2 days, then transferred to a container in which they will be salted (preferably a wooden one), and mixed with chopped garlic and onions, as well as salt. The top of the tub needs to be covered with a lid and pressed down so that the milk mushrooms give their own juice. After a few days you can try the dish. - a great snack!

Fried mushrooms

To prepare you will need:

500 g milk mushrooms;
1 bunch of parsley;
2 cloves of garlic;
salt to taste;
vegetable oil for frying.

After soaking (there is no need to boil the mushrooms), you need to cut the milk mushrooms and place them in a frying pan with heated oil, cover with a lid and leave to simmer for 10 minutes. Meanwhile, the garlic and parsley need to be finely chopped and then added to the mushrooms. You need to fry everything together until an appetizing golden crust. Don’t forget to salt the dish to taste 3-5 minutes before it’s ready. Ready!

Mushroom soup

To prepare you will need:

400 g milk mushrooms;
4 potatoes;
1 onion;
3 cloves of garlic;
dill and parsley;
salt;
vegetable oil.

First, put a pan of water on the fire and bring it to a boil, and then add the peeled and cut into strips potatoes. The soaked mushrooms also need to be cut into strips and also added to the pan 5-10 minutes after the potatoes start cooking.

While the soup is cooking (another 15 minutes), you need to chop the onion and garlic and fry them a little in vegetable oil, and then add to the rest of the ingredients. The greens are finely chopped and also added to the soup. Then the heat is reduced to low, the pan is covered with a lid, and the soup simmers for another 10 minutes. When serving, you can add sour cream. Bon appetit!

Pickled milk mushrooms

How to cook pickled milk mushrooms? To prepare you will need:

2 liters of water;
3 kg of milk mushrooms;
100 ml vinegar;
10 black peppercorns;
4 cloves of garlic;
6 tsp. salt;
2 cloves.

The mushrooms need to be washed and soaked in water for several hours, and then cooked for 20 minutes. Then you need to drain the old water and pour 2 liters of new water. Add salt and cloves and cook the mushrooms for another 20 minutes, and then put the mushrooms in jars, pour in the brine in which they were boiled, and pour in vinegar (50 ml per liter jar). Close the jars with lids. After cooling, the mushrooms can be eaten.

Try cooking. Take the recipes into service and make your loved ones happy!

Milk mushrooms, which the autumn forest gives people in abundance, are considered conditionally edible mushrooms, in other words, they require special pre-treatment. If the cooking technology is followed, they become a delicious dish, and also very healthy. They contain more protein than chicken meat, they contain a number of vitamins and substances that can dissolve kidney stones. Gourmets especially appreciate salted milk mushrooms, although milk mushrooms marinated for the winter also turn out tasty and crispy. In addition, they are stored better, which is why many housewives prefer to prepare them in this way.

Features of the technology

When cutting off a mushroom, it is difficult not to notice how light juice is released from the leg - this is lactic acid, which can ruin the taste of any dish, as it is very bitter. Once preserved, it will quickly make it unusable: the marinade will soon become cloudy and acquire a white tint, first at the bottom, then throughout the entire jar. To make the preparation tasty, appetizing and safe, you should strictly follow the technology when preserving milk mushrooms.

The first thing you need to do after collecting milk mushrooms is to sort them out. The main task is to prevent inedible mushrooms from getting into the canned food. You should not spare overgrown and wormy ones: they are also dangerous to health. It is recommended to sort the remaining ones, setting aside the small mushrooms, the most delicious ones, separately.
The second stage is cleaning the milk mushrooms from debris and dirt. Experienced mushroom pickers use a toothbrush with soft bristles for this. It will be easier to peel the mushrooms if you soak them at least an hour before.
After cleaning and sorting, the milk mushrooms need to be soaked. This is usually done in cold water, slightly salted (10 g of salt per liter of water). This water needs to be changed as often as possible. Soaking in cold water should take place for at least two days. If you want to speed up the process of removing lactic acid, you can boil it. In this case, the milk mushrooms need to be boiled 3-4 times for 20 minutes in a large amount of salted water, washing them thoroughly each time after boiling. This accelerated method has only one drawback - the milk mushrooms marinated after this treatment will not be crispy, and this is precisely why they are valued.
After soaking, the milk mushrooms should be washed well in running water and canned according to the chosen recipe.

Additionally, it should be noted that milk mushrooms cannot be collected along highways, as they absorb toxic substances well, which even soaking does not help to get rid of completely.

Pickled milk mushrooms - a classic recipe

milk mushrooms – 2 kg;
water – 2 l;
salt – 50 g;
bay leaf – 4 pcs.;
cloves – 5 pcs.;

Cooking method:

Pour pre-soaked and coarsely chopped milk mushrooms into 1 liter of water, adding 10 g of salt, put on fire, bring to a boil and, skimming off the resulting foam, boil for 20 minutes.
Remove the milk mushrooms, rinse, and wait until the water has completely drained from them.
Prepare the marinade from 1 liter of water, the remaining salt, putting pepper, cloves, and laurel leaves into the pan while it boils.
Place mushrooms in the marinade and simmer for 15 minutes.
Pour in the essence, stir, remove from heat and immediately place the milk mushrooms in prepared sterilized jars.
Pour the hot marinade over the mushrooms until they are completely covered.
Close the jars hermetically with pre-boiled lids and place them upside down.
Wrap in a blanket and wait until the workpieces have cooled completely.

You can store milk mushrooms marinated according to the classic recipe all winter. They are usually served by pouring oil over them and chopping onions or garlic. It is important to know that pickled mushrooms are ready to eat only after a week - you cannot taste them before.

Pickled milk mushrooms - a simple recipe

milk mushrooms (already peeled and cut) – 1 kg;
water – 2 l;
salt – 50 g;
sugar – 40 g;
table vinegar (9 percent) – 120 ml.

Cooking method:

Prepare the milk mushrooms by soaking them well, and the jars by sterilizing them in the oven or steaming.
In salted water, using 1 liter of water and 10 g of salt from the amount of ingredients indicated in the recipe, boil the milk mushrooms. You need to cook them for so long until they sink to the bottom. In this case, you need to carefully remove the foam that will form on the surface.
Drain the mushrooms in a colander and rinse them with plenty of water.
Pour 1 liter of water into a clean saucepan, dissolve 40 g of salt and sugar in it, bringing to a boil. Place the milk mushrooms in the pan and cook for 10 minutes, pour in the vinegar and continue cooking for the same amount.
Place the milk mushrooms, pour boiling marinade over them, into jars, roll up the jars.
The mushrooms should cool in a warm place, and it is better to place the jars with the lids down. They will marinate for another 5 days, after which they can be put away in the pantry for the winter.

To marinate milk mushrooms according to this recipe, no spices are needed, but the marinade turns out tasty thanks to the balanced combination of salt, sugar, and acetic acid.

Milk mushrooms in spicy marinade

milk mushrooms – 2 kg;
water – 3 l;
salt – 60 g;
sugar – 20 g;
bay leaf – 2 pcs.;
currant leaves – 2 pcs.;
cherry leaves – 2 pcs.;
garlic – 3 cloves;
black pepper (peas) – 2 pcs.;
cloves – 2 pcs.;
table vinegar (9 percent) – 60 ml.

Cooking method:

Clean and sort the milk mushrooms. Soak them for two days, changing the water periodically. Cut large specimens into several pieces.
Sterilize two liter jars for 15 minutes, prepare the lids for them by boiling them for 10 minutes. You can use four half-liter jars, which can be sterilized a little less.
Dissolve a tablespoon of salt in two liters of water, dip the milk mushrooms in the saline solution and boil them in it for 20 minutes after boiling. In this case, you need to remove all the foam that forms.
Rinse the boiled milk mushrooms in running water and, while it is draining, prepare a marinade from 1 liter of water, two tablespoons of salt, a tablespoon of sugar.
When the brine boils, dip currant, cherry, bay leaves, pepper and cloves into it, and add mushrooms.
Boil for a quarter of an hour, adding thinly sliced garlic 5 minutes before the end of cooking.
Place the hot mushrooms in the jars, pressing them down carefully with a spoon.
Pour 30 ml of table vinegar into each liter jar. If you use half-liter ones, then it is enough to add a teaspoon of acetic acid to each.
Pour boiling brine over the milk mushrooms until it completely covers them. Close the jars with the prepared lids. You can roll them up or use screw caps.
Turn the jars over, wrap them in a warm blanket and leave them to cool under it. After a day, it’s time to put them in the pantry, where such preservation can be stored all winter.

Milk mushrooms marinated according to this recipe turn out crispy and appetizing, the marinade has a pleasant spicy aroma and a balanced sweet-sour-salty taste.

Milk mushrooms marinated with cinnamon

milk mushrooms – 1 kg;
water – 2 l;
salt – 20 g;
bay leaf – 3 pcs.;
allspice (peas) – 5 pcs.;
cinnamon – ? part of a stick;
table vinegar – 20 ml;
citric acid – 3 g.

Cooking method;

Prepare the milk mushrooms by thoroughly cleaning them, soaking them, sorting them and cutting them into pieces.
Sterilize the liter jar and its lid.
Boil the mushrooms for 15 minutes in a liter of salted water, using the entire amount of salt specified in the recipe. Don't forget to skim off the foam. Place the milk mushrooms in a colander and wait for the water to drain. There is no need to rinse them.
From the second liter of water and a tablespoon of vinegar, cook the marinade, adding pepper, bay leaf and cinnamon.
Place milk mushrooms in the marinade and cook for 20 minutes.
Remove the cinnamon from the marinade and place it at the bottom of the jar; place the mushrooms on top, crushing them with a spoon. Add citric acid and add marinade.
Place the jar, covering it with a lid, in a pan of water and sterilize for half an hour.
Seal the jars, turn them over, cover with a blanket. After cooling, remove to the room where you store the preparations for the winter.

Milk mushrooms marinated with cinnamon are a delicious and original appetizer.

Milk mushrooms marinated with onions and tomatoes

milk mushrooms – 2 kg;
onions – 1 kg;
tomatoes – 1 kg;
water – 3 l;
salt – 60 g;
vegetable oil – 100 ml;
vinegar essence (70 percent) – 20 ml.

Cooking method:

Cut the soaked and washed mushrooms into small pieces, boil in three liters of water, dissolving two tablespoons of salt in it. Remove and dry. You need to cook until the mushrooms sink down, skimming off the foam.
Pour boiling water over the tomatoes and peel them. Cut into large pieces.
Remove the skin from the onion and cut it into thin half rings.
Pour oil into a saucepan, put milk mushrooms in it, add salt to taste (a tablespoon of salt will be enough for the entire preparation) and fry them for 10 minutes. Remove and place in a saucepan.
Fry the onion until golden brown and add to the milk mushrooms.
Fry the tomatoes until they are completely soft. Add them too to the onions and mushrooms.
Pour vinegar into the pan and simmer the salad for half an hour over low heat, remembering to stir it so that the food does not burn.
Transfer the salad into sterilized jars, roll up, and let cool under a winter blanket.

This preparation is a ready-made salad, where the main ingredient is pickled milk mushrooms. If you prepare it for the winter at least once, it will become your traditional preparation.

Milk mushrooms marinated in Polish

milk mushrooms – 2 kg:
water – 3 l;
salt – 50 g;
sugar – 30 g;
bay leaf – 1 pc.;
garlic – 20 cloves;
table vinegar (9 percent) – 60 ml;
cloves – 3 pcs.;
currant leaves – 2 pcs.;
cherry leaves – 2 pcs.

Cooking method:

Clean, rinse and soak the milk mushrooms, remembering to change the water every 3-4 hours. Rinse again.
Dissolve two teaspoons of salt in two liters of water and bring to a boil.
Add the mushrooms and boil them for 12–15 minutes, skimming off the foam. Rinse the milk mushrooms and let the water drain from them.
Prepare the brine by boiling a liter of water and putting in it currant and cherry leaves, bay leaves, garlic cloves (whole), cloves, adding two tablespoons of salt and one and a half tablespoons of sugar.
Dip the milk mushrooms into the brine and cook them in it for 20 minutes.
Transfer the mushrooms into sterilized jars, fill with boiling brine, pour 30 ml of vinegar into each liter jar, and seal. You should get two liter jars in total.
Let cool under a winter blanket and store for long-term storage.

Mushrooms marinated according to a recipe popular in Poland have a specific aroma: some people are delighted with it, others - on the contrary. Therefore, if you are preparing mushrooms in garlic marinade for the first time, you should not make a lot of such an appetizer at once.

Pickled milk mushrooms are a good preparation for the winter, which will help diversify your diet and decorate the holiday table. Many recipes allow you to choose a snack to suit your taste.

Those who are just learning the intricacies of mushroom hunting and experienced mushroom pickers who want to improve their experience will be interested in learning how to prepare milk mushrooms in order to maximize all the advantages of this type of mushroom. Any dish made from them will surprise you with its amazing taste and delight you with excellent nutritional properties.

What do milk mushrooms look like?

When going into the forest to pick mushrooms, it is important to know what the valuable product looks like, so as not to confuse it with inedible specimens and return from a quiet hunt with the desired prey.

How to clean milk mushrooms?

Knowing how to clean and prepare milk mushrooms, providing a home-cooked meal with a tasty and healthy dish will not be difficult. Cleaning takes a lot of time, but you should not neglect this important stage of preparing mushrooms, even if the contamination is minimal.

The mushrooms are immersed in warm water for half an hour, after which they begin to clean.
Remove stuck leaves, dirt and mucus from the caps with a brush or washcloth, wash off all debris, particles of earth and sand.

How to soak milk mushrooms?

Proper soaking of mushrooms will not only help protect against the negative consequences associated with their consumption, but will also help to significantly improve the taste characteristics of the product without compromising the nutritional and beneficial properties, relieving milk mushrooms of their inherent bitterness.

Milk mushrooms can be soaked in clean or salted water, refreshing the medium every 3-4 hours.
Using warm liquid will speed up the soaking process.
After placing the mushrooms in the water, they are pressed with a weight so that all the fruiting bodies are completely immersed in the liquid.
How long to soak milk mushrooms depends on the type of mushroom, their degree of maturity and natural characteristics. It often takes a day for white milk mushrooms to get rid of the bitter taste. Other types are soaked for at least three days.

Milk mushrooms - recipes

For many, preparing milk mushrooms comes down to salting or marinating properly prepared mushroom mass. However, there are a lot of recipes for creating unique culinary compositions, where the product shows itself at its best, adding nutritional value, aroma to dishes and filling them with invaluable beneficial properties.

Milk mushrooms are incredibly tasty when fried. They can be prepared simply with the addition of onions or supplemented with potatoes, other vegetables, and sauce.
The first courses of milk mushrooms are no less delicious. By adding soaked fruits to soup or hodgepodge, you will be able to transform the characteristics of the dish for the better and fill it with new taste.
Good baked goods with milk mushrooms. Mushrooms can be boiled or fried with the addition of appropriate accompaniments.
You can traditionally prepare milk mushrooms for the winter by salting, marinating the product or preparing caviar from it.

How to fry milk mushrooms?

The following recommendations will help you figure out how to cook milk mushrooms by frying them in a frying pan. There is no way to do without proper processing of the base product: the mushrooms are soaked until the bitterness disappears. If desired, after frying is completed, you can add sour cream to the pan and simmer the dish with spices for 5 minutes.

Ingredients:

milk mushrooms – 700 g;
onions – 2 pcs.;
salt, pepper, oil, spices.

Preparation

The milk mushrooms are cleaned, soaked, chopped, boiled for 5 minutes, and allowed to drain.
Place the mushroom mass in heated oil, season and fry until the moisture evaporates.
Add onion, cook fried milk mushrooms for another 10 minutes.

Fried milk mushrooms with potatoes

Milk mushrooms, the recipe for which will be presented below, are a win-win culinary composition for decorating a nutritious home meal. In this case, fried mushrooms are complemented by golden-brown potatoes. Finely chopped dill and parsley added at the end of the joint simmering will add freshness to the taste.

Ingredients:

milk mushrooms – 400 g;
potatoes – 750 g;
onions – 2 pcs.;
dill and parsley – 0.5 bunch each;
salt, pepper, oil, spices.

Preparation

Clean, soak, cut and boil the milk mushrooms for 5-10 minutes.
Place the mushrooms in a frying pan heated with oil and fry until the moisture has evaporated and lightly browned.
In another container, fry the potatoes until almost done.
Combine potatoes with mushrooms, season, add onions and fry together for 10 minutes.
Throw in the greens, stir and turn off the stove.

Soup with milk mushrooms - recipe

Cooked in a second broth to eliminate the possibility of bitterness in the dish. The taste will be milder if you add cream to the hot dish at the end of cooking. As a filling, it is allowed to use noodles, cereals and chopped fresh vegetables: zucchini, bell peppers, tomatoes.

Ingredients:

milk mushrooms – 0.5 kg;
potatoes – 4 pcs.;
onions and carrots - 1 pc.;
cream – 200 ml;
garlic – 2 cloves;
water or broth - 2 l;
vermicelli – 1 handful;
salt, pepper, bay, butter, herbs.

Preparation

The milk mushrooms are soaked in salted water, then boiled for 15 minutes, the water is drained.
Pour a portion of fresh water over the mushroom slices, add potato cubes, onions and carrots sautéed in oil.
Cook hot until the ingredients are soft.
Throw in vermicelli, chopped herbs and garlic, pour in cream, season the dish to taste and heat for another 5 minutes.

Milk caviar

Milk mushrooms are an excellent way to process substandard or overgrown mushrooms. If the fruits are ripe, then they should be soaked for a longer time and preferably in warm water. The taste of the snack can be refreshed by adding finely chopped or grated tomatoes or tomato paste to the composition when stewing.

Ingredients:

milk mushrooms – 1 kg;
onions and carrots – 3 pcs.;
garlic – 2 cloves;
oil – 130 ml;
salt pepper.

Preparation

Boil the soaked milk mushrooms for 40 minutes and grind in a meat grinder.
Add onions and carrots sautéed in oil, salt and pepper.
Simmer the mixture under the lid for 30 minutes, stir in the garlic.
After 5 minutes of simmering, the caviar is placed in jars and, after cooling, sent into the cold.

Pie with milk mushrooms and potatoes

Ruddy and aromatic, it will be a spectacular addition to any feast. You can prepare it succinctly with mushrooms, frying the product with onions, or choosing a harmonious accompaniment for this filling. Mushroom mass goes perfectly with potatoes, but it can be replaced with other vegetables of your choice.

Ingredients:

milk – 250 ml;
flour – 500-600 g;
egg – 1 pc.;
sugar – 50 g;
butter – 150 g;
fresh yeast – 25 g;
medium-sized salted milk mushrooms - 4-5 pcs.;
potatoes – 2-3 pcs.;
onions – 1.5 pcs.;
dried or fresh herbs - to taste;
salt pepper.

Preparation

Melted butter (100 g) is mixed with milk, yeast, sugar, and salt.
Mix in the beaten egg and flour and knead the soft dough.
2/3 of the flour ball is distributed in the mold.
Boiled and cut into slices potatoes are placed on top.
Fry the onion with chopped milk mushrooms, season the mixture to taste, and spread over the potatoes.
Sprinkle the filling with herbs, grease with soft butter, and decorate the top of the pie with patterns from the remaining dough.
Bake the product for 20-30 minutes at 180 degrees.

Salted milk mushrooms - recipe

Further, the preparation can be served as an independent snack, supplemented with onions or garlic, or used for preparing multi-ingredient dishes. In the latter case, the mushrooms are washed, removing excess salt, and, if necessary, soaked until the desired taste is obtained.

Good not only as an independent snack. They are used to prepare various dishes for everyday and festive tables. As a rule, dishes made from milk mushrooms are easy to prepare, healthy and tasty. Try it! Perhaps dishes made from milk mushrooms will become your family’s favorite.

Milk mushrooms with potatoes

Milk mushroom soup /gruddyanka/

Place diced potatoes and washed salted milk mushrooms cut into strips into boiling water. After 15 minutes, add finely chopped fried onion and cook for another 10 minutes. When the soup is ready, add the egg beaten with salt and stir. Let the soup brew. Serve with sour cream, sprinkled with herbs.

Milk mushrooms baked with potatoes

Wash and cut salted milk mushrooms (7 pieces). Finely chop onion (1 head) and fry. Boil potatoes (3 pcs.), cool, cut into slices. Grease a baking dish with oil and place the potatoes in a thin layer. Place milk mushrooms mixed with onions on potatoes. Cover the mushrooms with another layer of potatoes. Mix 1 tbsp. l. sour cream with 1 tsp. flour, add 50 g of water. Pour the resulting mixture over the mushrooms and potatoes. Sprinkle vegetable oil on top or sprinkle with grated cheese and place in the oven to bake.

Duck with salted milk mushrooms

Wash the duck, stuff it with salted milk mushrooms, sew it up, put it in the duckling pan, pour in half a glass of water. Place the duckling in the oven to stew. When the duck is almost done, remove the lid to allow the duck to brown for 20-30 minutes. Serve the duck with fried potatoes. Serve the sauce separately. To prepare it, combine and heat over low heat strong broth, finely chopped pickles, dill, vinegar, sugar.

Pie with sauerkraut and salted milk mushrooms

Roll out the yeast dough, put the filling of sauerkraut and salted milk mushrooms on it, make a pie. Place the pie on a greased baking sheet and bake in the oven. For 3 cups of flour, 4 eggs, yeast.
Filling: Wash the sauerkraut and simmer. Add 1 tbsp. l. butter, chopped salted milk mushrooms, fried onions. Mix everything and simmer until done. Cool. For 600 g of sauerkraut, 1 cup of salted milk mushrooms, 1 onion.

Filling for pies from salted milk mushrooms

Finely chop the salted milk mushrooms and simmer in a frying pan. Separately, fry finely chopped onion and mix with mushrooms, cool.

Bon appetit!

You probably know that salted milk mushrooms can be an ideal addition to delicious salads or act as an excellent snack. However, do not underestimate fried forest mushrooms, because they have a subtle, refined aroma and simply luxurious taste. It’s worth talking in more detail about how to cook fried milk mushrooms, because this process is quite difficult to call simple. So, you have a choice: follow the classic recipe or figure out how to turn these mushrooms into a real work of culinary art.

The pulp of milk mushrooms contains so-called milk vessels, which release juice at the slightest damage. It is this liquid mixture that gives the mushrooms astringency and rich bitterness. You can completely get rid of the unpleasant taste only through prolonged soaking, as well as subsequent cooking. Place the milk mushrooms in a saucepan with cold water, bring to a boil and simmer for about 20 minutes. There is debate about how long such a procedure takes. It is necessary to skim off the foam that constantly forms during the cooking process. In any case, the water must be drained from cooked mushrooms. When the housewife knows how to cook and how much to cook milk mushrooms for frying, there should be no problems with pre-processing milk mushrooms.

Do you need to boil milk mushrooms before frying?

No matter how carefully you clean the mushrooms of debris and forest creatures, you shouldn’t even think about whether it’s possible to fry milk mushrooms without cooking. When deciding on such an experiment, you should prepare for possible food poisoning. Be sure to cook the milk mushrooms before frying. However, you can do this for not 20, but only 10 minutes.

If you are looking for the perfect recipe for fried mushrooms, you may well find it among our collection:

Frying mushrooms with onions and sour cream

Ingredients:

fresh milk mushrooms – 0.8 kg;
sour cream – 0.3 l.;
sunflower oil for frying;
Wheat flour;
onions – 0.1 kg;
salt and pepper to taste.

Cooking process:

If you want to cook delicious fried milk mushrooms, this recipe is a must-have. Fresh forest products that you have just bought at the market or brought from the forest should under no circumstances be immediately put into the frying pan. Firstly, they are still very bitter, and, secondly, they contain toxic substances that can cause food poisoning. That is why they need to be carefully processed.
Carefully sort through the mushrooms, free them from large debris and leaves, as well as from the legs. If you want to keep them, just refresh the cuts to keep them nice and white. Washed and peeled products should be poured with cold water, which will free the products from bitterness and tightly adhered leaves or forest insects. Let the mushrooms dry out, and then get rid of the rest of the debris using running water.
Change the water, fill the milk mushrooms with a new portion of cold liquid, and then send them under pressure. A large flat dish with a heavy weight in the form of a weight or a flat heavy stone is ideal. If you don’t have either, just fill a three-liter jar with water. Soak the milk mushrooms for three days, but do not forget to change the water every 3-5 hours. Then cut a small piece from one of the mushrooms and taste it on your tongue. If you do not feel any bitterness, you can proceed to further preparation of the mushroom dish.
Before frying milk mushrooms, they must be boiled. Pour cold water over the mushrooms, add a pinch of salt to the pan and place over medium heat. When the broth boils, you will need to cook the food for another 20 minutes. Place the finished milk mushrooms in a colander and wait until the water has completely drained from them.
Cut the boiled milk mushrooms into small cubes or strips. Place a deep frying pan with a thick bottom and a small amount of vegetable oil over medium heat, heat it and add the chopped mushrooms. It is better to pre-bread them in wheat flour. Since the milk mushrooms are almost completely ready, you need to fry them in a frying pan for no more than 5 minutes until golden brown.
The onions should be peeled and finely chopped, and then also added to the frying pan. Fry the food for 3-4 minutes, and then pour it all with sour cream, season with salt and your favorite spices. Cover the milk mushrooms with sour cream and onions and simmer for a few more minutes.
When the fried milk mushrooms with onions and sour cream are ready, they can be served. However, if you have time, we recommend sprinkling them with grated cheese and placing them in an oven preheated to 180 degrees for 5 minutes.

Classic version: in a frying pan with potatoes

Ingredients:

milk mushrooms – 0.5 kg;
onions – 0.2 kg;
potatoes – 0.7 kg;
sunflower oil – 0.2 l.;
dill greens – 1 bunch;
salt to taste.

Cooking process:

To prepare fried milk mushrooms with potatoes, you first need to thoroughly wash the wild mushrooms, clean them of debris and soak them for 3 days in cold water. With the help of such a simple but lengthy procedure, you can not only eliminate bitterness, but also free porous caps from insects that have decided to settle in them.
After soaking, the mushrooms should be removed from the water and cleaned with a stiff brush, if necessary. Now the milk mushrooms need to be boiled. Pour cold water over raw forest products, add salt and cook until boiling. Then keep them in the boiling broth for another 20 minutes and remove them from the water. The mushrooms will need to drain; you can pat them dry with paper towels.
Remove the skins from the onions, and also try to thoroughly peel the potatoes. Cut the onion into thin half rings, and turn the potatoes into small, neat cubes.
Pour sunflower oil into a frying pan and place on fire. When the oil is hot, add the dried milk mushrooms, which will need to be fried for 10 minutes. Only after this can you add chopped onions and potatoes. Cook the dish until all the ingredients are golden brown.
After this, the heat can be reduced to a minimum, generously salt and pepper the potatoes, and also season with fresh chopped dill. All that remains is to mix the potatoes with the mushrooms, cover them with a lid and fry until done. Now you know how to fry milk mushrooms with potatoes. Bon appetit!

White milk mushrooms with garlic and parsley

Ingredients:

fresh milk mushrooms – 0.5 kg;
garlic - a few cloves;
sunflower oil for frying;
parsley – 1 bunch;
salt to taste.

Cooking process:

To deliciously cook white fried milk mushrooms, take the time to thoroughly wash the products and free them from the stems. The fact is that the caps of milk mushrooms are much softer and more tender than the legs, so they need more time to cook. By the way, they can be carefully separated and frozen, and then used as a base for aromatic mushroom soup. Soak the milk mushrooms for two to three days and boil them twice in a row, changing the water.
How to fry white milk mushrooms? Very simple! The finished hats should be dried and then cut into strips. Then place them on the grill surface with heated sunflower oil, cover with a lid and simmer for about 10 minutes. The mushrooms should release juice, which should be fried or simply drained. Don't forget to stir the fried milk mushrooms so they don't burn.
Garlic should be peeled, rinsed under running water, and parsley should be carefully washed and dried. Chop the herbs and garlic, and then put them in a frying pan, season with salt and add a little vegetable oil. Fry the porcini mushrooms until golden brown, and then simply serve. Ready! This recipe for fried milk mushrooms is perfect for a holiday table or everyday diet.

Fry black milk mushrooms with garlic

Ingredients:

black milk mushrooms – 1 kg;
onions – 2 pcs.;
garlic - a few cloves;
sunflower oil;
sour cream;
salt to taste.

Cooking process:

Black milk mushrooms also need careful pre-treatment. Fresh mushrooms should be peeled, washed and soaked for several days. Change the water periodically to prevent the mushrooms from souring. Then they will need to be brought to a boil in salted water and cooked for 10-20 minutes. Be sure to remove the foam.
You can fry black milk mushrooms only after you have boiled it twice. However, experienced mushroom pickers recommend doing this three times, adding salt at your discretion. If, after soaking, there are still a few unpleasant-tasting substances left in the mushrooms, cooking will finally get rid of them. You need to allocate 20-25 minutes for this so that it does not become bitter.

Boiled milk mushrooms are already completely ready to eat, but you will like them much more when fried. Chop the garlic and parsley, and cut the mushrooms into small pieces. Now you can put them in a saucepan with vegetable oil, fry on all sides until golden brown, and then sprinkle with herbs and garlic. Add sour cream to the frying pan and mix the delicious mushroom dish thoroughly. Fried black milk mushrooms will be much tastier if you let them brew and soak in the spices. Bon appetit!