How to fry milk mushrooms. Selected recipes for fried milk mushrooms for every taste

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 they can be placed in a saucepan with vegetable oil, fried on all sides until golden brown, and then sprinkled 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!

Since ancient times, frying milk mushrooms in our country has been considered the highest achievement of culinary skill. After all, not all recipes for frying milk mushrooms guarantee that the mushrooms will not be very bitter when cooked. We invite you to learn how to fry milk mushrooms at home using various options for pre-processing the raw materials.

The preparation of milk mushrooms for frying begins with a careful selection of suitable specimens, cleaning and soaking them. Subsequently, the preparation of fried milk mushrooms is divided into two stages: frying until golden brown and seasoning with a suitable sauce. Frying black milk mushrooms has a special taste, as they retain their elasticity and have a pleasant crunch even when cooked. Also try recipes for cooking white milk mushrooms by frying: in this case, the combination with potatoes and sour cream would be ideal. Tasty, nutritious and juicy.

We invite you to learn about how to properly fry fresh milk mushrooms and what can be used for this. Fresh milk mushrooms are the most delicious when fried: they are juicy, aromatic and pleasant to the taste. The caps of young, but fairly mature, freshly picked mushrooms are especially good for this. To cook mushrooms, it is better to use dehydrated fats: vegetable oil, rendered pork fat. Margarine and butter contain a lot of water (16%) and milk proteins, which splatter and burn. It is recommended to fry mushrooms immediately before serving: they are especially tasty when hot. We’ll talk about how to fry milk mushrooms so that they don’t taste bitter later in this article. For now, let's get back to the side dishes.

Before frying mushrooms, you need to prepare all the necessary side dishes. Fried mushrooms are served with fried or boiled potatoes, stewed vegetables and various salads. In most cases, fried mushroom dishes are the main food and replace meat and fish dishes; less often they are consumed as a side dish for meat and fish dishes. It is better to prepare casseroles from milk mushrooms, boiled in their own juice (or in water) or dried: fresh mushrooms, when baked, release too much liquid and take up a lot of space.

Recipe for cooking and frying raw milk mushrooms

Before frying raw milk mushrooms according to the recipe, you need to prepare all the ingredients:

600 g fresh milk mushroom caps
3–4 tbsp. tablespoons vegetable oil or fat
4–5 tbsp. spoons of flour
pepper.

We will tell you in great detail how to cook and fry milk mushrooms. Clean the freshly collected milk mushrooms and dry them. (If the mushrooms need to be washed, then they need to be dried on a napkin.) Cut off the stems of the mushrooms and use them to prepare some other dish. Heat the fat so that it smokes slightly, dip whole mushroom caps into it, lightly brown first on one side, then on the other. (If the mushrooms crumble, roll them in flour. It adds some dryness to the surface of the mushrooms.) Place the fried mushrooms on a dish, sprinkle with salt and pour over the remaining fat after frying. Serve the dish with fried or boiled potatoes and a salad of raw vegetables.

Recipes for frying dry milk mushrooms

Ingredients for frying dry milk mushrooms are the following products:

9–10 large dried milk mushrooms
250 ml milk
1 egg
4–5 tbsp. spoons of ground crackers
3–4 tbsp. spoons of fat
pepper.

Recipes for frying dry milk mushrooms all advise you to take the following steps. Wash the mushrooms thoroughly and soak for 3-4 hours in milk mixed with water. Then boil in the same liquid. (The broth is used to make soup or sauce.) Sprinkle the mushrooms with seasonings, moisten them in beaten egg, and then roll in ground breadcrumbs with salt and pepper. Fry the mushrooms on both sides in hot fat until golden brown. Serve with fried potatoes (or mashed potatoes), horseradish sauce and cucumber and tomato (or red pepper) salad.

How to properly prepare milk mushrooms for frying

Ingredients:

500 g fresh milk mushrooms
3–4 tbsp. spoons of flour
1 egg
2–3 tbsp. spoons of ground crackers
pepper.

First, we suggest learning how to properly prepare milk mushrooms for frying: To do this, peel the mushroom caps, cut the meatier ones into large thin (no more than 1 cm thick) slices, add salt and pepper. Roll the mushroom slices in flour, then dip in the beaten egg and finally roll in ground breadcrumbs. They are pressed onto the mushrooms using a wide knife. Fry the mushrooms in plenty of fat, browning them on both sides, until they are soft, and serve immediately. Boiled mushrooms can be breaded, but in this case they will be dry after frying. For the main course, offer fried or boiled potatoes, stewed carrots or cauliflower.

How to fry milk mushroom legs

Ingredients:

1 kg of fresh milk mushrooms
2 eggs
1 tbsp. spoon of ground crackers
vegetable oil for deep frying
salt to taste.

Before frying the legs of milk mushrooms, they need to be boiled in a small amount of salted water and drained in a colander. Then dip them in beaten salted eggs, roll in breadcrumbs, dip in eggs again and deep-fry.

How to deliciously fry milk mushrooms with potatoes at home

Before you deliciously fry milk mushrooms with potatoes, let’s select all the necessary ingredients:

400 g milk mushrooms
800 g cabbage
120 g potatoes
150 g onions
60 g lard
cumin to taste.

And now step by step on how to fry delicious milk mushrooms at home with the addition of familiar vegetables. Cut the milk mushrooms into pieces and heat until the juice releases. Add cumin, salt and lard, fry everything. Separately, fry the potatoes and onions. Once ready, combine the mushrooms and potatoes with separately stewed cabbage and simmer for another 7 minutes.

How to cook milk mushrooms before frying

The secret of this recipe is how to boil the milk mushrooms before frying - it is this technique that allows you to maintain crunchiness and remove bitterness.

Ingredients:

fresh milk mushrooms 500 g
80 g flour
1 egg
125 ml milk
1 teaspoon sugar
vegetable oil
salt to taste.

Peel the milk mushrooms, cut off the stems, wash the caps and boil them in a small amount of water.
Then remove them from the broth and dry. (Use the decoction and stems of mushrooms for preparing other dishes.)
Prepare the batter: pour flour into a bowl, add egg, salt, sugar, pour in milk and stir everything well.
Pour oil into a deep frying pan (or deep fryer) and heat well over high heat.
When it warms up, reduce the heat to low.
Dip the boiled mushroom caps into the batter and place in boiling oil.
Place the fried mushrooms in a plate and let the oil drain.
Before frying mushrooms, check that the oil is hot enough.
To do this, you can throw a piece of mushroom into the oil, and if there is no strong foaming, the deep fat will be well heated.

How to prepare milk mushrooms for frying

Ingredients:

800 g fresh milk mushrooms
3 onions
100 g butter
1 tbsp. spoon of flour
1 tbsp. spoon of chopped greens.

And now about the most important thing: how to prepare milk mushrooms for frying so that the end result is a tasty and nutritious dish. Peel the mushrooms, rinse, salt and fry with chopped onions. When they are ready, add flour, add water (or broth) and simmer a little more on the fire. Before serving, sprinkle the dish with chopped herbs.

Recipes for cutlets from milk mushrooms

Fresh milk mushroom cutlets

Ingredients:

1 bowl of boiled fresh milk mushrooms
1 tbsp. spoon of flour
1 – 2 eggs
50 g bacon
1 cup crackers
1 tbsp. spoon of butter or vegetable oil for frying
1 onion.

Chop the milk mushrooms, peeled and boiled in salted water, put in a deep frying pan, sprinkle with flour and fry together with the onion in vegetable or butter. Then pour the mushroom broth into them and simmer until the mushrooms become soft. Remove the pan from the heat, cool the mixture, add finely chopped bacon, eggs, crackers and cut the cutlets. Roll them in breadcrumbs and fry in vegetable or butter. Serve with onion or sour cream sauce and mashed potatoes.

Dried mushroom cutlets

Ingredients:

50 g milk mushrooms
240 g white bread
2 eggs.

Boil dried milk mushrooms in a small amount of water and, after cooling, pass through a meat grinder, adding buns soaked in milk and well squeezed. Add finely chopped onion and fried in oil, eggs, salt and pepper to taste, stir everything and form small flat cutlets from this mass. Bread them (in flour, egg, breadcrumbs), fry them in butter or vegetable oil and pour over potato sauce. For the sauce: make a dressing from 40 g of butter and 30 g of flour: while frying, add a finely chopped small onion to it, which should not brown. Gradually dilute the dressing with 1/2 liter of non-rich broth. Add 4 allspice seeds and a small piece of bay leaf. After 10 min. Cook over low heat and rub the sauce (it should be liquid) through a sieve. Add 250 g of diced potatoes to the hot sauce. When the potatoes are cooked, season the sauce with the juice of 1/2 lemon and salt to taste, you can add 1/2 teaspoon of sugar.

More fresh milk mushroom cutlets

Ingredients:

½ plate of boiled fresh milk mushrooms
2–3 slices white bread
120 ml cream
1–2 onions
3-4 cups breadcrumbs for frying
2 eggs
pepper
greenery.

Pass the prepared mushrooms through a meat grinder. Then mix with squeezed bread soaked in cream, chopped onion fried with butter, butter, raw eggs, flour, salt, pepper and form oval cutlets from the resulting mass. Dip them in an egg beaten with water and fry, turning, with butter until golden brown. When serving, garnish with boiled or fried potatoes, pickles, and garnish with herbs. Separately offer sour cream sauce.

Dried milk mushroom cutlets with potato sauce

Ingredients:

50 g dried milk mushrooms
240 g white bread
2 eggs
vegetable oil or butter
2 eggs
pepper.

For the sauce:

40 g butter
30 g flour
1 onion
½ liter of non-rich broth
4 allspice peas
small piece of bay leaf
250 g potatoes
juice of ½ lemon
½ teaspoon sugar
salt to taste.

Boil the milk mushrooms in a small amount of water and, after cooling, pass through a meat grinder with bread soaked in milk and well squeezed

Add finely chopped and fried onion, eggs, salt and pepper to taste.

Stir everything and form small flat cutlets from this mass.

Breaded (in flour, egg, breadcrumbs), fry in oil and pour over potato sauce.

Preparing the sauce: make a dressing from butter and flour; While frying, add a finely chopped small onion; the onion should not brown.

Gradually dilute the dressing with broth.

Add allspice and bay leaf.

After cooking for 10 minutes over low heat, rub the sauce (it should be liquid) through a sieve.

Add diced potatoes to the hot sauce.

When the potatoes are cooked, season the sauce with lemon juice and salt to taste, you can add sugar.

Potato and mushroom cutlets

Ingredients:

500 g raw potatoes
500 g fresh milk mushrooms
1 egg
80 g flour
100 g butter
½ teaspoon salt
¼ teaspoon pepper.

Pass the potatoes through a meat grinder, drain the resulting liquid and add fresh finely chopped mushrooms. Add a handful of flour, break one egg, salt and pepper to taste, add any spices. Form cutlets from the resulting mass and fry them over low heat so that the mushrooms have time to fry and the potatoes do not have time to fall apart.

How to fry fresh milk mushrooms for the winter

You can fry milk mushrooms for the winter using any recipe, for example this one. We invite you to learn how to fry fresh milk mushrooms and seal them for winter storage.

Ingredients:

600 g milk mushrooms
200 g butter
150 g flour
1 onion
Dill
Carnation
Pepper
Sugar
vinegar.

Peel the milk mushrooms, cut them and place them in a frying pan with melted butter. Salt, pepper, add sugar and vinegar. Fry the mushrooms for 5-7 minutes, then add flour, add a little water, finely chopped dill, onion and cloves. Continue frying for 30 minutes over low heat. At the end of frying, remove the onion and sprinkle the finished side dish with vinegar. For the winter, you can close them in jars with tight lids.

Milk mushrooms with garlic

Ingredients:

200 g mushrooms
50 ml vegetable oil
4 cloves garlic
salt to taste.

Cut the prepared fresh milk mushrooms into slices, season with garlic, add salt and fry in oil until tender. Serve the dish with a green salad.

Cooking recipes: how to fry white milk mushrooms

Ingredients:

500 g fresh white milk mushrooms
2 eggs, ½ cup breadcrumbs
2–3 tbsp. spoons of vegetable oil
pepper
greenery.

All cooking recipes tell you how to fry white milk mushrooms correctly at home. This recipe is no exception. Scald the prepared milk mushrooms with boiling water, cut into slices, salt and pepper. Dip them in beaten raw eggs, roll in breadcrumbs and fry in a frying pan with butter until cooked (15-25 minutes). When serving, sprinkle the dish with parsley or dill.

How to fry milk mushrooms with potatoes in a frying pan (with video)

We offer another recipe for how to fry milk mushrooms with potatoes in a frying pan: step-by-step preparation is proposed.

You can also watch the video on how to fry milk mushrooms correctly, and what to pay attention to.

Ingredients:

150 g fresh milk mushrooms
300 g potatoes
20 g lard
10 g butter (or 15 g ghee)
50 g onion.

Peel the potatoes and cut into cubes (circles, slices or small cubes). Fry it with fat, turning it over until it browns completely. Sprinkle with salt after it is lightly fried. Chop the onion, fry in a little oil and mix with the potatoes. Place finely chopped mushrooms and fried in the remaining oil on top.

How to fry salted milk mushrooms in a rustic way

Do you want to learn how to fry salted milk mushrooms in a rustic manner correctly and get an excellent result? Cool the boiled potatoes in their jackets, peel them, cut them into slices, and place half of them on the bottom of a greased frying pan. Separate the salted milk mushrooms from the brine, rinse, cut into strips, fry in vegetable oil, combine with chopped onions fried in vegetable oil, pepper, salt, put in a frying pan on top of the potatoes and cover with another layer of potatoes. Pour sour cream mixed with flour over the mushrooms and potatoes and bake in the oven until cooked. Serve the dish hot in the same bowl, sprinkled with dill.

How to fry milk mushrooms with sour cream

For 1 serving:

milk mushrooms, real or yellow, fresh or salted 5 - 6 pcs.
2 tbsp. tablespoons butter or olive oil
1 tbsp. spoon of wheat flour
1/2 cup sour cream
salt (for fresh mushrooms).

Before frying milk mushrooms with sour cream, dry prepared fresh or salted young mushrooms on a towel, roll in flour (fresh ones - salt), fry in preheated oil, pour in sour cream, boil, remove from heat. Serve boiled potatoes as a side dish.

How to fry salted milk mushrooms

Ingredients:

1 plate of salted milk mushrooms
1 – 2 onions
1 kg of hot boiled potatoes.

Before frying the salted milk mushrooms, soak the mushrooms in water, then remove them with a slotted spoon and let the water drain; add onion and fry in vegetable oil in a frying pan. Served with hot boiled potatoes.

How to fry milk mushrooms in sour cream

Ingredients:

40 g white dried milk mushrooms
1 glass of milk
2 tbsp. spoons of butter
1 tbsp. spoon of sour cream
1 onion
1 teaspoon of tomato or 1 tbsp. spoon of spicy tomato sauce
1 teaspoon flour
parsley or dill
salt.

Before frying the milk mushrooms in sour cream, sort the mushrooms, rinse well, soak in hot boiled milk, let them swell, then cut into strips, fry in oil, sprinkle with flour, fry again, then add the tomato, preheated with oil, sour cream and finely sauteed chopped onion, salt, stir and heat again. Serve sprinkled with finely chopped parsley or dill, with fried potatoes and fresh vegetable salad.

How to fry milk mushrooms with potatoes

Ingredients:

400 g milk mushrooms
4 – 5 potato tubers
1/2 cup sour cream
1 tbsp. spoon of tomato puree
2 tbsp. spoons of butter
1 onion
pepper
bay leaf to taste
dill greens.

Before frying milk mushrooms with potatoes, they need to be peeled, rinsed and left for 5 - 6 minutes. put in boiling water. Then drain in a colander and let the water drain. Cut the mushrooms into slices, place in a deep frying pan, pour in sour cream. Add tomato puree, salt, pepper, and bay leaf to the same pan. Place the frying pan on medium heat and simmer for a little (7 – 10 minutes). Peel the potatoes, rinse, cut into slices, fry, mix with chopped fried onions and combine with mushrooms. Cover the pan with a lid and simmer until all the products are completely cooked. When serving, sprinkle with herbs.

Baked milk mushrooms

Ingredients:

1 bowl of peeled milk mushrooms
1 tbsp. spoon of butter or lard
1 tbsp. spoon of flour
1 – 2 eggs
2 tbsp. spoons of milk or sour cream
1/2 cup breadcrumbs
ground pepper
1 onion.

Peel the milk mushrooms, rinse, cut into pieces and for 5 minutes. cook in salted water. Select with a slotted spoon and drain, then chop, sprinkle with flour and fry in fat along with finely chopped onion. Add eggs beaten with milk or sour cream, breadcrumbs, salt, pepper, mix everything and place on a baking sheet greased with oil and sprinkled with breadcrumbs. Pour fat on top and bake. When serving, cut the casserole into pieces.

Served with tomato or sour cream sauce.

Milk mushrooms baked with pasta

Ingredients:

250 g cooked pasta
500 g fresh milk mushrooms
50 g butter
1 onion
3 eggs
1 glass of milk
salt.

Peel the milk mushrooms, rinse, boil, cut into slices and fry in a frying pan with fat and chopped onion until tender. Divide the boiled pasta into two parts. Place one part in a layer in a deep, oiled frying pan, put mushrooms and onions on it, and lay the remaining pasta on top in an even layer. Beat the eggs until foamy, mix them with milk, add salt and pour this mixture over the pasta with mushrooms. Place the pan in the preheated oven and bake for 10 - 15 minutes.

Milk mushrooms baked in eggs

Ingredients:

300 g pickled milk mushrooms
5 eggs
1/2 cup green canned peas
1/2 cup vegetable oil
1 onion
1/2 cup milk
pepper
salt.

Remove the milk mushrooms from the marinade, chop into strips, fry together with chopped onions in a preheated frying pan for 5 - 7 minutes, add salt and add peas. Beat the eggs until foam forms. While stirring continuously, gradually pour milk into them. Pour the resulting mixture over the mushrooms and place them in a preheated oven for 10 - 15 minutes.

How to fry dry milk mushrooms with potatoes

Ingredients:

750 g milk mushrooms
500 g potatoes
6 green peppers
1 onion
50 g fat or margarine
1 tbsp. spoon of flour
3 tomatoes or 3 tbsp. spoons of tomato paste
parsley.

Before frying dry milk mushrooms with potatoes, the mushrooms need to be soaked in warm water for 12 hours. Then chop the potatoes and peppers and fry them in hot fat, then add separately fried onions, cumin, a little hot water, flour and simmer until done. At the end of the stew, add chopped tomatoes, salt the vegetables and sprinkle with parsley.

Mushroom shashlik

Ingredients:

500 g assorted fresh milk mushrooms
3 – 5 onions
100 g bacon
salt.

Peel the milk mushrooms, rinse thoroughly; if the mushrooms are large, then they should be chopped, boiled for 15 minutes, drained in a colander, and allowed to drain. After this, string the mushrooms onto skewers, alternating with onion slices and thin slices of bacon, and fry over the coals of a fire or in a frying pan. You can serve mushrooms with mushroom sauce, ketchup, dill or parsley, and sweet pepper.

Toasts with fresh milk mushrooms

Ingredients:

200 g wheat bread
2 eggs
250 ml milk
125 g fresh milk mushrooms
50 g butter
40 g onions
50 g sour cream
10 g flour
15 g breadcrumbs
pepper
salt.

Method of preparation: cut the bread into slices 1 cm thick. Beat the eggs, add salt and pour in the milk. Moisten slices of bread in this mixture and fry them on one side. Place the croutons on a greased baking sheet, uncooked side out. Wash the milk mushrooms, cut them, sprinkle with flour and fry in oil. Add onions fried in oil, sour cream, and spices. Stir and simmer for 30 minutes. Pour this mixture over the croutons, smooth, sprinkle with breadcrumbs and place in a hot oven for 8-10 minutes. Serve hot.

Toasts with mushroom pate

Ingredients:

200 g stale wheat bread
125 g dried milk mushrooms
120 g butter
50 g onions
30 g sour cream
1 egg yolk
10 g wheat flour
125 ml milk
50 g grated cheese
ground black pepper
salt.

Method of preparation: boil dried milk mushrooms, pass through a meat grinder, fry with finely chopped onion, add flour, sour cream and simmer for several minutes. Pour in the raw yolk, pepper, salt and mix. Cut the bread into slices, dip them in milk and fry on both sides. Then spread with the prepared mushroom pate, sprinkle with grated cheese, and put a piece of butter on top. Place croutons on a baking sheet and place in a hot oven for 10–15 minutes.

Canapes with mushroom mass and meat products

Ingredients:

160 g bread
2 eggs
60 g butter
120 g mushroom mass
80 g each of smoked ham and sausage or 240 g of cucumbers.

Mushroom mass:

100 g dried milk mushrooms
40 g onions
25 g sour cream
0.25 slices white bread
20 g butter
vinegar
sugar
milk
vegetable oil.

Cooking method: Fry boiled and finely chopped milk mushrooms with onions in vegetable oil. Cool, add white bread soaked in milk and mince. Mix the mixture with sour cream, butter and grind. Add sugar, salt, and a little vinegar. Fry slices of wheat or rye bread on both sides in oil. Place mushroom mixture around the edges of the sandwich, and slices of hard-boiled egg in the middle. Place slices of meat products or cucumbers between them.

For their excellent taste, aroma and beneficial properties, milk mushrooms are considered one of the most popular fruiting bodies. They are rich in ascorbic acid and have a positive effect in the treatment of various diseases.

Almost all milk mushrooms are classified as conditionally edible species due to the milky juice contained in the pulp. This juice imparts bitterness to the mushrooms, which must be removed in order for the prepared dishes to be tasty. So, the 2 main processes that allow you to do this correctly are soaking and boiling.

How to properly cook milk mushrooms before further processing? The first step is to remove various debris from the surface of the mushrooms, which is not at all so easy to clean. A toothbrush or kitchen sponge will help make this process easier and remove small pieces of grass and leaves, as well as minor dirt, from the caps. Then you need to rinse the product in plenty of water.

What should you do next, how to cook milk mushrooms for the winter? Usually the fruiting bodies are soaked first, and it must be said that this process will depend on their type. Those that contain less bitterness (white and dry milk mushrooms) are soaked from several hours to 2 days. If these are black milk mushrooms, then their soaking is longer - up to 5 days. At the same time, you need to change the water in the mushrooms 2-3 times a day so that the bitterness goes away and they do not sour.

It is worth noting that the most common milk mushrooms are white and black. These mushrooms are great for home canning - pickling and pickling. The main stage in preparing mushrooms for these processes is boiling.

How to cook white milk mushrooms for winter preparations?

Let's first consider how to properly cook white milk mushrooms for most winter preparations?

White milk mushrooms do not have the same bitterness as their black “brother,” so after a short soaking, the mushrooms can be boiled for 10-15 minutes in salted water.
Place in a colander to drain completely and cool.
Next, begin the process of salting or marinating. Note that after soaking, white milk mushrooms do not need to be boiled, but immediately salted, in which case this method is called cold.

How to cook black milk mushrooms to prepare them for pickling?

How to cook black milk mushrooms and prepare them for pickling? Salted black milk mushrooms are a delicious snack with amazing crunchiness. However, due to the great bitterness in the pulp, these mushrooms are soaked for 3 to 5 days, which causes some difficulties for some housewives. After the mushrooms have been soaked and the bitter taste has almost disappeared, you need to boil the black milk mushrooms to finally get rid of the bitterness. You can learn how to cook raw milk mushrooms from the step-by-step instructions described below.

Immediately place the milk mushrooms in boiling water with the addition of 2 tbsp. l. salt and cook for 15 minutes over low heat.
Remove to a colander with a slotted spoon and rinse under cold water tap.
Drain the water from the pan, add a new one and let it boil.
Add the milk mushrooms and cook over low heat for another 15 minutes, constantly skimming the foam from the surface.
At the end of cooking, you can add a bay leaf, a couple of clove buds and dill umbrellas.
Place the boiled mushrooms on a wire rack to drain, and then you can start pickling. Note that it is better to salt black milk mushrooms only in a hot way, which will reduce the risk of possible poisoning from raw mushrooms.

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

How should you cook dry milk mushrooms before salting and pickling? In this version, after soaking, the milk mushrooms are boiled for only 10 minutes and then used for their intended purpose.

The opinion that milk mushrooms can be salted without boiling is considered incorrect today. Experts warn that due to the current disturbed ecology, even edible mushrooms can be a source of poisoning. Therefore, after the obligatory soaking, it is always better to boil the mushrooms - caution will not hurt anyone.

How should you cook milk mushrooms for pickling in order to get rid of their bitterness as much as possible? As already mentioned, white milk mushrooms are first soaked from several hours to 2 days, and black milk mushrooms - up to 5 days. During this time, you should change the water to colder water 2-3 times a day. This procedure relieves the mushrooms of bitterness, which can be checked in a simple way - taste the fruiting body by running your tongue over the surface of the cap.

Next, the mushrooms are boiled in salted water in several stages. For example, you can cook white milk mushrooms for only 15 minutes in salted water, and black milk mushrooms - 2 times for 15 minutes, or 3 times for 10 minutes. At the same time, add a little salt and a pinch of citric acid to the black mushrooms in the water.

Note that sometimes during cooking, black milk mushrooms become greenish or purple. You shouldn’t be afraid of this, because this is a common reaction for this type of mushroom. It is worth pouring 3 tbsp into the water. l. vinegar per 3 liters of water, and the mushrooms will not change color. However, there are situations when mushrooms darken during cooking. How to cook milk mushrooms so that they do not darken and spoil the entire preparation with their appearance?

Typically, milk mushrooms darken due to the milky juice they contain, which can oxidize when boiled. To prevent this from happening, add ¼ tsp into boiling water when adding mushrooms. citric acid and 2 tbsp. l. non-iodized salt. In addition, you need to press down the boiling mushrooms in the pan so that they do not come into contact with the air. These steps will help ensure that the mushrooms do not change their color or become dark.

How to cook milk mushrooms before frying: step-by-step description

How to properly cook milk mushrooms before frying so that the end result is a tasty dish?

The milk mushroom is considered a milky mushroom, which, when mechanically damaged, releases a bitter-tasting liquid that must be removed in order to eat it later. The initial process is soaking the mushrooms, the second is boiling them. Even if you are going to fry milk mushrooms, you should carry out heat treatment before doing so. It will completely rid the fruiting bodies of bitterness.

A step-by-step description of the process will show you how to properly cook milk mushrooms for frying.

Pour the soaked milk mushrooms with plenty of water so that the fruiting bodies float freely in it.
Let it boil and add 2 tbsp. l. salt, boil for 15 minutes over medium heat and drain.
Be sure to rinse the mushrooms in cold water and leave them on a wire rack to drain.

After this, you can confidently take on the further process - frying the milk mushrooms. They can be fried in sour cream, with potatoes, and even prepared for the winter.

Knowing how to properly cook and fry milk mushrooms, you can make an excellent dish for the whole family, as well as a delicious winter snack.

When preparing milk mushrooms for the winter, and especially with regard to the pickling process, every housewife wants to please her family with tasty, crispy and aromatic mushrooms. However, there are situations when the result turns out to be completely different from what was originally planned. The whole preparation comes down to one problem - the bitterness of milk mushrooms. Many experienced mushroom pickers have learned to cope with such an unpleasant feature. However, their less experienced “colleagues” may be scared to discover that processed milk mushrooms are bitter. Interestingly, a similar problem can also occur in boiled, pickled and fried fruit bodies. If this happens in your kitchen, should you be upset and consider that the entire forest harvest is ruined?

First, you need to figure out why milk mushrooms become bitter after salting and other processing processes. Then, having found out the possible reasons, you should think about what can be done. It must be said that the solution to this unpleasant feature will depend on the reasons for which it is observed. After all, then you can certainly tell what to do if milk mushrooms taste bitter after salting, pickling, frying or boiling.

Among milk mushrooms, the white species are considered the most widespread. These mushrooms also received other names: real, peppery, wet. Mushroom pickers love them very much for their high taste, because they belong to the first category of edibility. However, despite such privileges in taste, many lovers of “quiet hunting” may find that white milk mushrooms taste bitter, why does this happen?

It turns out that everything is very simple: This is a natural bitterness, and it is inherent in almost all representatives of this species, including white milk mushrooms, beloved by hundreds of mushroom pickers. These fruiting bodies are classified as laticifers because they contain a large amount of milky juice. In many types, this juice is very bitter, and white milk mushrooms are no exception. At the break or cut, a white, bitter liquid immediately begins to stand out. This phenomenon does not pose a danger to human health, but it can completely ruin the pleasure of eating mushrooms.

If boiled or pickled white milk mushrooms are bitter, how to deal with it? When enough time is devoted to the preliminary preparation of mushrooms, the issue of bitterness, as a rule, disappears by itself. Otherwise there is a risk: Without careful initial processing, you should not expect the desired result. Poor cleaning, improper soaking and heat treatment can play a cruel joke on impatient owners.

You need to soak white milk mushrooms for 3 to 5 days, longer - there is no point. In this case, you should change the water to fresh water every 5-6 hours. After soaking, you need to clean the fruiting bodies from the remaining dirt, thoroughly scraping the caps, and cut off the lower part of the legs. This can be done before soaking using a knife and an ordinary kitchen sponge. After that, the mushrooms must be boiled in two waters for 20 minutes each, and then proceed to processing recipes.

Why do black milk mushrooms taste bitter after salting and what to do?

Black milk mushrooms are less popular in the mushroom “kingdom”, as they are considered conditionally edible fruiting bodies. However, their taste remains at a fairly high level. Fried black milk mushrooms are especially prized, because their bodies, even when cooked, retain their elasticity and have a pleasant crunch.

Why do black milk mushrooms taste bitter after salting and other processing methods, and what methods exist to combat this problem? Like most other species, black milk mushrooms contain so-called milk vessels. At the slightest damage, they release juice, which gives the mushrooms astringency and pronounced bitterness.

How then to cook black milk mushrooms so that they do not become bitter and thereby spoil the taste of the dish? Unlike white milk mushrooms, these representatives require more thorough initial processing. So, they need to be thoroughly scraped off the dark sticky skin, washed and soaked for 4 days in cold water, changing it each time to avoid fermentation processes. Then you should boil the fruiting bodies in salted water 3-4 times for 15 minutes each. Important: It is better to salt or pickle black milk mushrooms separately from white milk mushrooms, otherwise the preparation may deteriorate.

Should salted milk mushrooms be bitter?

There are situations when milk mushrooms continue to taste bitter even after processing, for example, after salting. As a result, the taste of the dish deteriorates, because it is simply impossible to eat, and along with it the mood of all household members deteriorates. Should salted milk mushrooms taste bitter, let's figure it out.

First of all, you should turn to possible reasons that may shed light on the situation. Thus, the fruiting bodies must be soaked for about 3 days, constantly replacing the water, because this is one of the main components of a quality snack. However, even thorough cleaning and soaking often does not eliminate the bitterness of the product; it also needs to be boiled.

However, the heat treatment that should immediately follow soaking can also be poorly carried out. Milk mushrooms should be boiled in several waters for 15-20 minutes. But that’s not all: it is not recommended to eat milk mushrooms for the first 35-40 days after the start of pickling, during which time they can still taste bitter.

What to do if black milk mushrooms are bitter: how to correct the situation

So, if salted milk mushrooms are bitter, there are several reasons for this:

improper cleaning;
insufficient soaking;
lack of heat treatment;
violation of salting technology;
excessive amount of spices;
salting overripe specimens;
improper storage (exposure to sunlight, high temperature or humidity);
tasting of snacks ahead of schedule;

Also, one of the reasons for the possible bitterness of mushrooms is their collection in environmentally polluted places - near highways, factories and other industrial enterprises.

What to do if salted milk mushrooms taste bitter? It must be said that if you follow the rules of primary processing, as well as the technology of salting and storing the workpiece, there should be no bitterness. But if you made a mistake somewhere, then you shouldn’t be upset. But don't be fooled: a snack that hasn't been stored properly is likely to be hazardous to your health. Therefore, it is worth carefully checking the storage conditions again to eliminate the risk of botulism infection. In other cases, the workpiece can be saved by performing a series of manipulations on it.

So, if salted milk mushrooms are bitter, then how to correct this unpleasant situation? Soaking salted mushrooms is useless, but you can try to improve their taste. To do this, the product must be washed, drained of excess liquid and seasoned with vegetable oil, vinegar, chopped garlic or onion. You can use lemon juice, apple or grape cider vinegar for dressing. These ingredients will remove the bitterness or make it less noticeable. How else to cook milk mushrooms so that they don’t taste bitter in the dish? For example, they can be fried and then added to the filling of dough products. And if you add onions to fried mushrooms, you can prepare delicious first and second courses. It must be said that all these recommendations also relate to another question: why are pickled milk mushrooms bitter, and how can they be helped?

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.