Milk mushrooms, which the autumn forest gives people in abundance, are considered conditionally edible mushrooms, in other words - they need special pretreatment. At observance of technology of preparation they become a delicious dish, besides very useful. They have more protein than chicken meat, they contain a number of vitamins and substances that can dissolve kidney stones. Gourmets salted milk mushrooms are especially appreciated, although milk mushrooms marinated for the winter are also tasty and crispy. In addition, they are better kept, because of which many housewives prefer to harvest them in this way.
Technology Features
Cutting off the weight, it is difficult not to notice how light juice is extracted from a leg - it is a lactic acid that can ruin the taste of any dish, since it is very bitter. Once in preservation, it will quickly make it worthless: the marinade will soon turn cloudy, acquire a white tint, first at the bottom, then throughout the bank. In order to make the harvesting tasty, appetizing and safe, the technology must be strictly followed when mothballing is preserved.
- The first thing that needs to be done when gathering milk mushrooms is to sort them out. The main task is to prevent the inedible mushrooms from being preserved. Do not spare the overgrown and wormy: they are also dangerous to health. It is recommended to sort the remaining ones, setting aside separately the small mushrooms, the most delicious.
- The second stage is the cleaning of waste wood from dirt and debris. Experienced mushroom pickers use a soft bristled toothbrush for this. It will be easier to clean the mushrooms, if at least an hour before they soak.
- After cleaning and sorting, the milk must be soaked. This is usually done in cold water, lightly salted (10 g of salt per liter of water). This water should be changed as often as possible. Soaking in cold water should take at least two days. If you want to speed up the process of removing lactic acid, it can be boiled. In this case, milk need to boil 3-4 times for 20 minutes in a large amount of salt water, each time after cooking thoroughly washing them. This accelerated method has only one drawback - the pickled mushrooms after this treatment will not be crispy, which is what they are valued for.
- After soaking, milk mushrooms should be washed well in running water and proceeded to conservation according to the chosen recipe.
Additionally, it should be noted that it is impossible to collect milk mushrooms along the motorways, since they absorb toxic substances well, which even soaking does not help to get rid of them completely.
Marinated milk mushrooms - a classic recipe
Composition:
- milk mushrooms - 2 kg;
- water - 2 l;
- salt - 50 g;
- bay leaf - 4 pcs .;
- allspice (peas) - 5 pcs .;
- carnation - 5 pcs .;
- Acetic essence (70 percent) - 20 ml.
Method of preparation:
- Pre-soaked and cut large milk mushrooms pour 1 l of water, adding 10 g of salt to it, put it on a fire, bring to a boil and, removing the formed foam, boil for 20 minutes.
- Take out the mushrooms, rinse, wait until water is completely drained from them.
- Prepare the marinade from 1 liter of water, the remaining salt, putting pepper, cloves, and laurel leaves in a saucepan while it is boiling.
- Dip mushrooms into marinade, boil for 15 minutes.
- Pour in essence, stir, remove from heat and immediately place milk mushrooms in pre-prepared sterilized jars.
- Fill the mushrooms with hot marinade so that it covers them completely.
- Close the cans with hermetically pre-boiled lids, put the bottom up.
- Wrap a blanket and wait for the blanks to cool completely.
It is possible to store milk mushrooms marinated according to the classic recipe all winter. They are usually served by watering with oil and cutting onions or garlic to them. It is important to know that pickled mushrooms are ready to eat only in a week - they cannot be tasted before.
Pickled Mushrooms - Simple Recipe
Composition:
- milk mushrooms (already cleaned and cut) - 1 kg;
- water - 2 l;
- salt - 50 g;
- sugar - 40 g;
- table vinegar (9 percent) - 120 ml.
Method of preparation:
- Prepare the milk mushrooms, soaking them well, and the cans by sterilizing them in the oven or in the steam.
- In salted water, use 1 liter of water and 10 g of salt from the amount of ingredients indicated in the recipe, boil the milk mushrooms. Boil them need for as long as they do not sink to the bottom. In this case, it is necessary to carefully remove the foam, which will be formed on the surface.
- Throw the mushrooms in a colander, rinse them with plenty of water.
- Pour 1 liter of water into a clean pan, dissolve 40 g of salt and sugar in it, bringing to a boil. Put the milk mushrooms in the pan and cook for 10 minutes, pour in the vinegar and continue cooking for the same amount.
- Spread the milk mushrooms, fill them with boiling marinade, over the banks, roll up the banks.
- Cool down mushrooms should be warm, with banks better to put the lids down. They will be marinated for another 5 days, after which they can be put away for the winter in the pantry.
For marinating mushrooms according to this recipe, no spices are needed, but the marinade is tasty thanks to a balanced combination of salt, sugar, and acetic acid.
Milk in spicy marinade
Composition:
- 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 (pea) - 2 pcs .;
- carnation - 2 pcs .;
- Table vinegar (9%) - 60 ml.
Method of preparation:
- Clean, sort out the milk mushrooms. Soak them for two days, periodically changing the water. Cut large specimens into several pieces.
- Sterilize two liter jars for 15 minutes, prepare the lids for them, boiling them for 10 minutes. You can use four half-liter cans, which can be sterilized a little less.
- In two liters of water, dissolve a tablespoon of salt, put the milk mushrooms in the salt solution and boil them in it 20 minutes after boiling. At the same time it is necessary to remove all the resulting foam.
- Rinse boiled milk mushrooms in running water and, while it flows, make a marinade from 1 liter of water, two tablespoons of salt, a tablespoon of sugar.
- When the pickle boils, dip the leaves of currant, cherry, laurel, pepper and cloves into it, put the mushrooms in it.
- Boil for a quarter of an hour, 5 minutes before the end of cooking, adding garlic, cut into thin plates.
- Spread hot mushrooms in cans, carefully tamping them with a spoon.
- Pour 30 ml of table vinegar into each liter jar. If half a liter is used, it is enough to add a teaspoon of acetic acid to each.
- Pour boiling brine into the boiling brine so that it covers them completely. Close the jars with the prepared lids. You can roll up or use screw caps.
- Turn the jars upside down, wrap them in a warm blanket and leave to cool under it. After a day, it is time to put them in the pantry, where such preservation can be stored all winter.
Milk mushrooms marinated according to this recipe are crispy and appetizing, the marinade has a pleasant spicy aroma, has a balanced sweet-sour-salty taste.
Milk marinated with cinnamon
Composition:
- milk mushrooms - 1 kg;
- water - 2 l;
- salt - 20 g;
- bay leaf - 3 pcs .;
- allspice (peas) - 5 pcs .;
- cinnamon -? part of the wand;
- table vinegar - 20 ml;
- citric acid - 3 g.
Method of preparation;
- Prepare the milk mushrooms, having thoroughly cleaned them, soaked, sifted and cut into pieces.
- Sterilize one-liter jar and lid to it.
- Boil the mushrooms for 15 minutes in a liter of salt water, using the entire amount of the salt specified in the recipe. Do not forget to remove the foam. Throw the milk mushrooms in a colander, wait until the water runs out. Rinse them is not necessary.
- From the second liter of water and a tablespoon of vinegar boil the marinade, putting pepper, bay leaf and cinnamon in it.
- Put milk mushrooms in marinade and cook for 20 minutes.
- Remove the cinnamon from the marinade and place it in the bottom of the jar, put the mushrooms on top, dab them in with a spoon. Pour in citric acid, pour marinade.
- Put the jar, covered with a lid, in a saucepan with water and sterilize for half an hour.
- Cork the jars, turn them over, cover them with a blanket. After cooling, remove to the room where you store the workpiece for the winter.
Marinated with cinnamon milk mushrooms - a tasty and original snack.
Milk mushrooms marinated with onions and tomatoes
Composition:
- milk mushrooms - 2 kg;
- onion - 1 kg;
- tomatoes - 1 kg;
- water - 3 l;
- salt - 60 g;
- vegetable oil - 100 ml;
- Acetic essence (70 percent) - 20 ml.
Method of preparation:
- 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. Boil until the mushrooms go down, removing the foam.
- Boil the tomatoes and peel them off. Cut into large chunks.
- Remove the onion from the onion, cut it into thin half rings.
- Pour the butter into the saucepan, put the milk mushrooms in it, add salt to taste (a tablespoon of salt will be enough for the whole piece) and fry them for 10 minutes. Take it out and put it in the pan.
- Fry the onion until golden brown and place it against the sap.
- Fry the tomatoes until they are completely soft. They also shift to the onions with mushrooms.
- Pour the vinegar into the pan and simmer the salad for half an hour on low heat, not forgetting to mix it so that the products do not burn.
- Put the salad in sterilized jars, roll up, let cool under a winter blanket.
This preparation is a ready-made salad, where the main ingredient is marinated mushrooms. If you cook it for the winter at least once, it will become your traditional blank.
Milk pickled in Polish
Composition:
- 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;
- carnation - 3 pcs .;
- currant leaves - 2 pcs .;
- cherry leaves - 2 pcs.
Method of preparation:
- Clean, rinse and soak milk mushrooms, not forgetting to change the water every 3-4 hours. Rinse again.
- In two liters of water, dissolve two teaspoons of salt, bring to a boil.
- Put the mushrooms and boil them for 12-15 minutes, removing the foam. Wash the milk mushrooms, let them drain water.
- Prepare the pickle by boiling a liter of water and putting currant and cherry leaves, laurel, garlic cloves (whole), cloves, sprinkling two tablespoons of salt and a half sugar.
- Dip the milk mushrooms in a pickle and boil them in it for 20 minutes.
- Transfer the mushrooms into sterilized jars, pour boiling brine, pour 30 ml of vinegar into each liter jar, seal the bottle. There should be two liter jars in total.
- Allow to cool under a winter blanket and store for long storage.
Mushrooms, marinated according to the recipe popular in Poland, have a specific flavor: some are delighted with it, others are vice versa. Therefore, if you are harvesting mushrooms in garlic marinade for the first time, you should not make such snacks at once a lot.
Marinated mushrooms are a good preparation for the winter, which will help to diversify the diet and decorate the festive table. Many recipes allow you to choose a snack to your liking.
