Fried mushrooms, and not just milk mushrooms - it's very tasty! And with potatoes it’s also satisfying. To make them delicious, I prefer to fry the mushrooms and potatoes separately. This makes the dish more appetizing and tasty (although not very healthy).
Milk mushrooms are plump, “meaty” mushrooms, they have a lot of moisture, and you have to try hard to fry them. I found a wonderful way to cook them deliciously. They need to be dried well and dusted with flour. This way they splatter less and come out with a tasty crust.
The set of necessary products for preparing fried milk mushrooms with potatoes is small, the process is not complicated, and the result will please you.
Cut the milk mushrooms into strips.
And dry it on a kitchen towel (or napkin) to absorb the moisture.
Pour flour onto a plate and roll the milk mushrooms in it.
Place milk mushrooms in a frying pan heated with oil and fry them until cooked. Rolled in flour, they don't splatter too much, and they better form an appetizing golden crust. Place the finished milk mushrooms in a bowl and place in a warm place.
While the milk mushrooms are fried, cut the potatoes into strips.
Fry the potatoes, in the middle of cooking add the onion, cut into small pieces. To make the potatoes crispy, it is better to add salt at the end. Otherwise, the salt will draw out moisture and the potatoes will be damp.
When the potatoes are ready, add the fried milk mushrooms to it, mix and heat everything together for a minute or two.
Fried milk mushrooms with potatoes are ready. A delicious lunch or dinner will delight the family. In addition, this quite hearty dish is suitable for vegetarians or fasting people.
Mushrooms have been used as a food product since ancient times; they contain proteins, amino acids, and a set of vitamins that are well preserved after heat treatment. This makes mushrooms a tasty and healthy food product. Milk mushrooms are popular among mushroom pickers and housewives. The traditional way to eat these mushrooms is cold pickling, but you can also cook fried milk mushrooms, which reveals new taste qualities of the mushrooms.
How to fry milk mushrooms
You can fry milk mushrooms in the usual way on the stove or using modern advances in household appliances:
- for frying mushrooms on the stove, it is advisable to choose a frying pan such as a frying pan or a cauldron; they create the effect of a Russian stove: they retain heat well and do not allow food to burn during cooking;
- a multicooker makes the frying process easier in the sense that there is no need to stand near the food being prepared, stir, or monitor the cooking time of the food; food will not burn in a multicooker; this smart home appliance will notify you when the dish is ready.
What milk mushrooms can be fried?
In the fall, natural milk mushrooms collected in the forest no more than a day ago are suitable for frying milk mushrooms. You can fry both white and black milk mushrooms. In winter, when you want fried mushrooms, you can take milk mushrooms prepared for the winter:
- Before cooking, fresh mushrooms are soaked and boiled, changing the water to extract the bitterness from the milk mushrooms;
- salted milk mushrooms are washed to remove excess salt; there is no bitterness in salted milk mushrooms;
- Frozen mushrooms are thawed and if they have a bitter taste, they are further soaked.
Delicious additions to fried milk mushrooms
All mushrooms have a unique taste and aroma. Milk mushrooms are no exception; when cold salted, no spices or seasonings are added to these mushrooms, except salt.
- When frying milk mushrooms, use a minimum of spices so that the prepared dish retains its unique taste: salt, black peppercorns (grind before use).
- The taste of milk mushrooms is emphasized by the aroma of natural butter; the addition of whole milk sour cream softens the taste of fried milk mushrooms and adds sophistication to the dish.
- Butter is added at the end of frying. When using village sour cream (it is usually high in fat), milk mushrooms can be fried directly in sour cream, without oil.
- Store-bought sour cream is added at the end of cooking the mushrooms.
- Potatoes and stewed (fresh or sauerkraut) cabbage are served as a side dish with mushrooms.
Tricks for preparing delicious fried milk mushrooms
Milk mushrooms have a bitter taste, which can be easily removed by soaking and boiling.
To fry milk mushrooms collected in the forest, you need to prepare them:
- mushrooms are cleaned from forest grass and adhering leaves;
- washed in running water until particles of soil are removed;
- milk mushrooms are soaked in a large saucepan for 2 days, kept in the refrigerator or other cool place, the water is changed up to 3 times a day; Place a weight on top of the mushrooms so that the mushrooms are completely covered with water;
- after soaking, boil in salted water for 15-20 minutes, drain the water and squeeze by hand.
The legs of fresh milk mushrooms are hard; they are cut off and salted in a cold way.
In milk mushrooms prepared by cold salting, after simple washing without boiling or soaking, the bitterness disappears for 30-40 days. Prepare salted milk mushrooms for frying as follows:
- wash the mushrooms from excess salt;
- the legs of salted milk mushrooms are soft, they are fried together with the legs;
- The washed mushrooms are squeezed out.
Frozen mushrooms are thawed, checked for bitterness (if there is a bitter taste, they are additionally soaked), the water is squeezed out, and fried together with the legs.
Fried fresh milk mushrooms in sour cream
Recipe:
- boiled milk mushrooms – 1 kilogram;
- country sour cream (you can take store-bought sour cream with a fat content of 25% or more) – 100-150 grams;
- sunflower oil - for frying, if village sour cream is not used;
- onion – 1 onion;
- salt pepper.
Preparation:
- We prepare freshly picked milk mushrooms (soak, boil in salted water) for further frying, squeeze out excess water.
- Cut the milk mushrooms into slices 1-2 centimeters thick. Each housewife has her own preferences and techniques for cutting vegetables.
- Peel the onion, cut the onion in half and cut into half rings or cubes.
- Heat the frying pan and lay out the milk mushrooms, stir and let the excess water evaporate, dry.
- If the sour cream is store-bought, then add oil to the frying pan and fry the mushrooms until golden brown, add chopped onions, salt and pepper, fry the vegetables and mushrooms. Add sour cream, mix, cover with a lid, fry (stew) the mushrooms in sour cream.
- If the sour cream is rustic, then add sour cream to the steamed and dried mushrooms, add onion, salt, pepper and fry the milk mushrooms, stirring with a spoon or spatula. Country sour cream, during the heating process, releases butter in sufficient quantities for frying.
For fried mushrooms in sour cream, you can boil whole potatoes (medium size) and place them on a dish with the mushrooms, sprinkle with dill and flavor with sour cream or peasant butter.
Fried milk mushrooms with potatoes
Recipe:
- mushrooms – 1 kilogram;
- potatoes – 4-5 pieces;
- onion – 1 piece;
- carrots – 1 piece;
- vegetable oil – 70 grams;
- butter – 3 tablespoons;
- salt, pepper, bay leaf.
Preparation:
- Cut the prepared milk mushrooms, potatoes, and onions into strips of the same size. Three peeled carrots on a grater.
- Heat a frying pan with a thick bottom (required), pour in the vegetable oil, heat until a slight haze of oil appears, pour in the potatoes and quickly fry, stirring constantly to form a golden crust.
- Place the milk mushrooms in the potatoes, mix, fry, add the cooked carrots and onions, add salt, pepper, break the bay leaf into several parts and put in the potatoes, mix the whole mass, fry.
- Place pieces of butter in several places over the potatoes and mushrooms, simmer under a closed lid over low heat. Don't forget to stir so the vegetables don't burn.
- Sprinkle fried milk mushrooms with potatoes on top with mildly flavored herbs (dill or parsley).
Fried salted milk mushrooms
Recipe:
- salted milk mushrooms – 1 kilogram;
- onion – 1 piece;
- vegetable oil - for frying mushrooms;
- pepper;
- sour cream - for seasoning the finished dish.
Preparation:
- We wash the salted milk mushrooms to remove salt, squeeze them out and chop them coarsely, and chop the onion as desired.
- Pour oil into a preheated frying pan, heat it up, pour in the milk mushrooms, stirring with a spatula or spoon, fry until the water evaporates.
- A few minutes before it’s ready, add the onion, pepper, add a bay leaf, mix, taste for salt, and add some salt if necessary.
- Bring the dish to readiness.
- Season the fried milk mushrooms on a plate with sour cream.
Mashed potatoes, boiled potatoes or stewed sauerkraut go well with fried mushrooms.
From fried milk mushrooms you can prepare a filling for pies and pies, mixing mushrooms with potatoes, stewed (sauerkraut or fresh) cabbage, you can make pies simply with fried mushrooms.
Fried milk mushrooms in winter will complement and diversify the home menu, will delight family members with their wonderful aroma and taste, will pleasantly surprise guests, and will not take much time for the housewife to prepare (since the mushrooms are in the form of semi-finished products), and will not require large expenditures on the household budget.
Soak the milk mushrooms for 3 hours, boil, then fry in oil in an open frying pan.
How to fry milk mushrooms in sour cream
Products for preparing milk mushrooms in sour cream
Milk mushrooms - 1 kilogram
Flour - 100 grams
Butter - 50 grams
Sour cream - 500 milligrams
Breadcrumbs - 50 grams
Salt and pepper - to taste
How to fry milk mushrooms in sour cream
Boil the milk mushrooms. Mix flour with spices. Heat a frying pan, pour oil, roll the milk mushrooms in flour mixed with salt and spices, place in the frying pan. Fry for 5 minutes. Pour in sour cream, add crackers and stir. Fry for 15 minutes over medium heat without a lid.
How to fry milk mushrooms with eggs
Products
Milk mushrooms - 100 grams
Chicken eggs - 2 pieces
Tomato - 1 piece
Garlic - 1 clove
Parsley - a few sprigs
Vegetable oil - 1 tablespoon
Salt and pepper - to taste
How to fry milk mushrooms with eggs
Wash the milk mushrooms, soak for 3 hours, cook for 15 minutes. Cut the boiled milk mushrooms. Heat a frying pan, pour oil, add mushrooms and fry for 5 minutes until golden brown. Place finely chopped tomato (to taste, you can remove the skin from the tomato), garlic and parsley to the milk mushrooms. Pour eggs on top of the milk mushrooms, add salt and pepper, mix, cover and simmer for 5-7 minutes.
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!
Despite the fact that milk mushrooms are the most famous mushrooms in the post-Soviet space, and rightfully occupy a leading position among their relatives, not every housewife can boast of great knowledge of preparing these same mushrooms.
So not every housewife can answer the question, “How long should milk mushrooms be cooked?” But it’s not all that difficult! but let's take it in order.
What do you need to know about this mushroom?
Milk mushroom is a mushroom of the Russula family. It deserves its name because it grows not in splendid isolation, but as a whole family. Distributed mainly in the countries of the former CIS. Most often it can be found in Northern Russia, Belarus, the Urals, Western Siberia and Kazakhstan. Milk mushrooms appear after rains between the end of August and September. They grow in birch groves or mixed forests with a large number of birch trees. Milk mushrooms are not that easy to find; they are usually hidden under fallen leaves or under forest flooring. By their nature, milk mushrooms are very dense and quite weighty. This makes them especially stand out against the background of their own kind: saffron milk caps, volnushki and others. In our country, this mushroom is an integral part of the diet, while in the West it is considered inedible.
Milk mushrooms are high-calorie mushrooms. It even surpasses meat in terms of calories. These mushrooms contain as much as 32% protein. Breast milk is very useful for the human body. Extracts from it are used for urolithiasis and cholelithiasis. Used for renal failure. Very useful for people suffering from diabetes. These mushrooms even help in treating the stomach and lungs. Milk mushrooms are very well digestible and help the digestive tract function better.
How long does it take to cook milk mushrooms?
Well, now, anyway, let’s return to the main question: How long does it take to cook milk mushrooms so that they do not lose their beneficial properties and are suitable for consumption?
Before you start cooking, be sure to soak the mushrooms in cold water. Pour the mushrooms into a bowl, preferably stainless steel or aluminum, rinse them thoroughly, fill them with cold water and leave for 2 hours. If you wish, you can soak the mushrooms in salted water. After the mushrooms have stood, drain the water and pour them into the sink. We remove the thin film from the cap with a knife; it is on it that, most often, particles of earth remain. We cut large milk mushrooms into several parts and place the cut mushroom under running water to wash off all the dirt along the stem. We wash the inside of the cap. Pour the peeled mushrooms into a basin and fill it with water again, but for 4 hours. Don't forget to change the water periodically.
In the pulp of the milk mushroom there are milk vessels. If they are damaged, they begin to release juice. This liquid is tart and very bitter in taste. In this case, the soaking process helps rid the milk mushroom of this unpleasant bitterness. After soaking, we proceed to the next stage - cooking. But you only need to cook the mushrooms for 15-20 minutes, stirring them and periodically skimming the resulting foam from the surface. After 15 minutes, remove the pan from the heat and drain the water. That's it, the milk mushrooms have successfully completed the heat treatment process.
Of course, no one eats boiled milk mushrooms, because there are so many dishes that can be prepared with this wonderful ingredient. Please your family with delicious and, most importantly, healthy food. Experiment! After all, you can simply fry mushrooms with onions and sour cream, or you can create some kind of culinary masterpiece. Here our main weapon is imagination and a good mood. And with such a weapon, any gray, weekday day can be turned into a holiday! Create! Give pleasure to yourself and those around you! Bon appetit!
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