Preparing milk mushrooms for the winter - 4 cooking recipes

Salted milk mushrooms are one of the most favorite snacks on Russian holiday tables. Of course, taking into account the fact that they are prepared at home according to the best recipe. It is necessary to salt only selected, non-wormy, strong, whole mushrooms with beautiful caps. In this case, they will also decorate the table with their own look.

Before processing, milk mushrooms collected from the forest must be thoroughly cleaned with a brush, then soaked in cold water for several days. Replace the water with new water at least three times a day. It is for milk mushrooms that this procedure is necessary - soaking removes the bitterness from them. If you skip this, the mushrooms will have a bitter taste.

The soaked mushrooms must be rinsed in clean water, then work with them according to the recipe. Some require whole mushrooms; in others, the milk mushrooms are asked to be cut into pieces or completely chopped in a blender.

If you don’t want to roll milk mushrooms into jars, you can pickle or marinate them in an enamel pan (make sure there are no chips inside the container). A wooden barrel will also work (this is a classic option). The cold pickling method does not require liquid - the mushrooms, laid out in layers, are interspersed with a layer of table salt. The load is laid out on top. The milk mushrooms will release the necessary juice, which will facilitate salting. The filled container is kept cool or in the cold no higher than 15 degrees.

The most commonly used spices for preparing milk mushrooms are:

White and black milk mushrooms are prepared in the same way - the difference is in appearance and taste.

These mushrooms should not be dried. You can freeze them after cooking. Although the best method of preparation is still salting or marinating.