Milk mushrooms are a popular variety of mushroom. They come in white and black, as can be seen in the photo, but the shade has little effect on the taste of such a “catch.” The attractiveness of these mushrooms is that they can be prepared in different ways for the winter. Detailed recipes with photos will help cooks marinate and salt the product, which will be a wonderful addition to the holiday table or a regular dinner. The process of preparing milk mushrooms does not take much time, which can be understood from the descriptions of the recipes, but the result is worth the effort.

Preparing milk mushrooms for harvesting for the winter

Regardless of which option for preparing milk mushrooms for the winter is chosen, you should prepare the product for cooking. Mushrooms need to be cleared of:

• leaves;
• pine needles;
• land.

The easiest way to do this is with a brush. It is recommended to keep milk mushrooms under running cold water. This will allow you to soak the product from the milky bitter juice and wash it of contaminants. It is recommended to place freshly cut milk mushrooms in a container of water. You need to wash off the main dirt from them, after which you can use a brush. Clean mushrooms need to be processed from wormy areas, cutting them out with a knife. It is also worth cutting off all damaged areas and the base of the leg.

Mushrooms are cleared of soil and grass

The next stage of preparing white and black milk mushrooms is soaking. This procedure allows you to get rid of not only the milky juice, but also the toxins that accumulate in the mushrooms.

Advice. It is especially important to soak older milk mushrooms, since they contain the most harmful substances.

To do this, the crop is placed in a large container - a bucket, bathtub or basin, and filled with water. The product must be completely covered with liquid. To do this, a small press is installed on top or a flat lid is fixed. The product needs to soak for 1-2 days. The water should be changed periodically. Afterwards, the liquid is drained, and the milk mushrooms need to be rinsed several times in cool, clean water. Now the product is ready for pickling or salting.

Before cooking, milk mushrooms are soaked for 1-2 days.

Recipe for hot salted milk mushrooms (white and black)

To pickle mushrooms this way you need to take:

• 1 kg milk mushrooms of any color
• 3-4 garlic cloves
• 2 bay leaves
• 4-5 sprigs of dill
• 1 piece horseradish root
• 5-6 currant leaves

Salted milk mushrooms

The stems of prepared mushrooms need to be removed. This part of the product will not be salted. Next, the brine is prepared. For 1 liter of water, it is recommended to use a couple of large spoons of table salt. The resulting composition should be boiled. Prepared milk mushrooms are added to it. They will need to be boiled in brine for at least 20 minutes. Black milk mushrooms are boiled for 7-8 minutes. The rising foam must be constantly skimmed off.

After about 30 minutes, the mushrooms should be drained in a colander. They are washed with running water. Next, you need to take glass or enamel containers and pour a little salt on their bottom. Mushrooms are placed caps down into the bowl. Each layer should be about 5 cm. You need to put salt and spices on them.

Attention! The ratio of salt to weight of milk mushrooms should be 5%.

When the laying is complete, you need to cover the workpiece with clean gauze or a waffle towel and apply pressure. It should be washed systematically in salted hot water. After a couple of days, the container is moved to a cold place. After another 25 days, you can try the treat.

Hot salted milk mushrooms can be eaten 25 days after preparation.

Cold salted white milk mushrooms

To prepare mushrooms for the winter according to this recipe, you need to prepare:

• 1 bucket of freshly cut milk mushrooms;
• 2 cups salt;
• 10 dill umbrellas;
• 1 pack of black pepper (peas);
• 12 cloves of garlic;
• 20 currant leaves;
• 1 pack of bay leaf.

The prepared mushrooms are transferred into a bucket or enamel pan in layers. The plates of milk mushrooms should look up. Very large specimens can be cut in half or into several pieces. Each layer should be evenly salted. To do this you need to use 1 to 3 large tablespoons of salt. The specific amount of spice depends on the volume of the selected container and its diameter.

Cold salted milk mushrooms

On each layer lay several peppercorns, bay leaves, sliced ​​garlic cloves and currant leaves. The arrangement ends with dill umbrellas. Then the container is closed with a lid, which is fixed with a press. This will allow the milk mushrooms to release juice.

The workpiece is placed in a cool place for about a week. At the end of this period, the resulting mushrooms should be placed tightly in glass jars, filling the container with brine and adding dill umbrellas. The container is closed with nylon lids and placed in a cellar, basement or refrigerator.

Classic recipe for pickled white and black milk mushrooms

Milk mushrooms - both white and black - can not only be salted, but also pickled. To prepare a spicy and appetizing snack for the winter you need to take:

• 2 kg of milk mushrooms;
• 50 g salt;
• 2 liters of water;
• 20 ml of 70 percent vinegar essence;
• 5 peas of allspice;
• 4 bay leaves;
• 5 cloves.

Pickled milk mushrooms

The prepared product must be coarsely chopped and poured with 1 liter of water, into which 10 g of salt had previously been poured. The container with the workpiece is placed on the fire and brought to a boil. You need to cook the milk mushrooms for about 20 minutes, periodically removing the foam. Then the mushrooms are placed in a colander and washed. They need to give time for all the water to drain.

Next, the marinade is prepared. The remaining amount of salt is added to 1 liter of water. The container is placed on the stove. When boiling, laurel leaves, cloves, and pepper are added to the composition. Mushrooms are added to the resulting marinade and boiled for a quarter of an hour. Next, the essence is poured in, the composition is mixed, removed from the stove, and the milk mushrooms are laid out in jars. The container must first be sterilized.

The workpiece is filled with hot marinade, and the jars must be sealed tightly. They need to be wrapped in scarves or a blanket and wait until they cool completely. You can store such preparations all winter.

Pickled milk mushrooms can be stored all winter

You can prepare white and black milk mushrooms for the winter using other recipes. There are a great many options for marinating and salting.

Pickled milk mushrooms - video recipe

Preparing milk mushrooms for the winter - photo

Greetings, my dears!

Today we will learn how to salt milk mushrooms for the winter. After all, how nice it is to crunch on mushrooms at the festive table, especially on New Year, which is just around the corner (only four months left!).

By the way, in ancient times in Rus', milk mushrooms were called the “king of mushrooms”, since it was the only one of all that was salted. In European countries, on the contrary, to this day milk mushrooms are considered inedible, so they do not eat them even in salted form.

For pickling, mainly the white representative of this mushroom is used. When in the forest, you will recognize real white milk mushrooms by their milky or slightly yellowish cap. However, in our article you will find a very tasty recipe for pickling black milk mushrooms. So get creative and enjoy the fruits of your labor! Happy preparations to you!

Mushrooms prepared according to this recipe turn out incredibly crispy and appetizing. It is especially pleasant to serve them to the table along with onions and vegetable oil.

Ingredients:

• Milk mushrooms
• Garlic
• Dill or fennel seeds

Clean and soak the mushrooms in a bowl of water. We insist for a day. Drain the water several times to remove the bitterness.

We place a pressure plate in the form of a plate so that the milk mushrooms are completely immersed in water.

After a day, use a brush to remove the remaining dirt from the mushrooms and transfer them to a clean container.

Fill with water so that the milk mushrooms are completely immersed in water. We put it on fire.

Immediately after boiling, check the time and boil the mushrooms for no more than five minutes! Otherwise they won't turn out crispy.

Using a slotted spoon, remove the milk mushrooms from the pan and transfer them to another container.

Sprinkle the first layer of mushrooms with salt.

Place under a press and leave for two days at room temperature, remembering to periodically check the mushrooms.

We remove the oppression.

We begin to place the milk mushrooms in the jar, not forgetting to flavor each layer with garlic and dill. We repeat the procedure until the jar is full.

We pierce the mushrooms at the walls of the jar with a knife several times so that excess air does not form and the brine penetrates downwards.

Sprinkle the remaining garlic and fennel seeds on top.

Fill the jar to the brim with boiled, salted and cold water. Close with a nylon lid. We put the milk mushrooms in the refrigerator for storage for a month. After that you can eat, bon appetit!

How to pickle raw mushrooms (milk mushrooms) in a hot way - a simple winter recipe in jars

Well, you just get very tasty mushrooms if you cook them using this technology. The main thing is not to spare salt and water for them!

Prepare 2 buckets of milk mushrooms:

• 6 liters of water
• 18 tablespoons salt (heaped)
• Bay leaf
• black peppercorns

Cooking method in stages:

Rinse the milk mushrooms thoroughly.

Place them in clean containers.

Fill with water and put on fire to cook.

Bring to a boil and immediately skim off the foam.

Reduce heat and cook for another 5 minutes.

Drain the water through a colander. While the milk mushrooms are cooling slightly, prepare the brine: pour water into the pan, add salt at the rate of 3 tablespoons per 1 liter of liquid. Bring to a boil and turn off.

Place one bay leaf and a third of a teaspoon of black pepper in the bottom of each pre-washed jar.

Place the mushrooms loosely among the jars.

Pour hot brine and close the jars with nylon lids. Put our preparations in a cool place and after 40 days enjoy their incomparable taste.

Tip: be sure to check that the jars are filled to the brim with brine, otherwise the mushrooms will darken!

Proper hot salting of dry milk mushrooms for the winter

This recipe will provide you with a delicious mushroom appetizer for your holiday table. The guests will be delighted, you'll see!

We will need:

• dry milk mushrooms
• horseradish leaf
• raspberry leaf
• cherry leaf
• oak leaf
• 2 dill umbrellas
• Bay leaf
• carnation
• allspice

Cooking method in stages:

Soak for 6-7 days, changing the water three times a day.

Place on the fire, bring to a boil and simmer over low heat for 15-20 minutes.

Drain the water through a colander and leave the mushrooms to cool for 30 minutes.

Place bay leaf, allspice, cloves, garlic and a couple of pinches of salt on the bottom of the pickling container.

We will also add a couple of cherry leaves and one leaf each of raspberry, horseradish, oak, as well as a dill umbrella.

We lay out the first layer of mushrooms, sprinkle them with a pinch of salt and again lay out the same spices and seasonings as for the first layer.

After laying the last layer, cover the milk mushrooms with leaves.

Cover the container with mushrooms with gauze and put on the press. We put the container in the cellar or refrigerator for 3-4 weeks. Be sure to make sure there is brine in the mushrooms, otherwise they will spoil!

If you don’t want to store milk mushrooms in such a container for a whole month, you can put them in jars and add salted water to each of them.

How to salt milk mushrooms quickly and simply not for the winter?

I really like this recipe because you can eat these mushrooms in just 5 days. I don’t like the cold method of salting milk mushrooms for several reasons. Firstly, you have to wait a long time, and secondly, the risk of poisoning from them increases.

Take the following ingredients:

• Milk mushrooms
• Garlic
• Black peppercorns
• Bay leaf

Cooking method in stages:

Wash and soak the mushrooms for a day, changing the water two or three times during this time.

Place the milk mushrooms in a saucepan with slightly salted water, place on the stove, wait until it boils and then cook over the heat for 20-30 minutes.

Cool the mushrooms until warm.

Prepare garlic, black peppercorns, bay leaf and salt.

Salt each mushroom and place it in a container with the cap down.

Place garlic, bay leaf and pepper on each layer of milk mushrooms.

Place pressure and put the mushrooms in the refrigerator. After 5 days you can enjoy the ready-made salted milk mushrooms, bon appetit!

A recipe for how to pickle black milk mushrooms in a hot way (in brine)

Most often, porcini mushrooms are used for pickling. However, Black is no worse. Especially if you know how to cook them correctly. So try it, for good health!

Prepare:

• Black milk mushrooms
• Dill umbrellas
• Bay leaf
• Garlic
• Peppercorns

Cooking method in stages:

Clean the mushrooms and scrape their stems. Fill with water.

Soak for 24 hours, remembering to change the water for the black milk mushrooms a couple of times.

The next day, drain the water and rinse the mushrooms.

Fill the pan with milk mushrooms with water and put on fire.

After boiling, remove the foam, add bay leaf, peppercorns, 2 tablespoons of salt for each kilogram of mushrooms and cook them over medium heat for 40-45 minutes.

Drain the water through a colander and leave the mushrooms to cool.

Place dill and garlic at the bottom of the jar.

Place a layer of mushrooms and add salt at the rate of 1 tablespoon for every kilogram of milk mushrooms.

Add dill and garlic to each layer of mushrooms.

Cover the top with gauze, place the press and leave in a cool place for 2 weeks.

How to pickle white milk mushrooms for the winter in jars in a cold way - the right recipe at home

My grandmother knows this method. Moreover, her milk mushrooms always turned out very tasty and aromatic. If you want to try it, please come to the table!

Ingredients:

• White milk mushrooms
• Garlic
• Allspice
• Black peppercorns

Cooking method in stages:

Soak the mushrooms for 2-3 days in cold water, changing the liquid 3-4 times a day.

We thoroughly wash each mushroom with a dishwashing sponge.

At the bottom of the pan we place chopped garlic cloves, allspice and black peppercorns, as well as salt at the rate of 1 heaped tablespoon per 1 kg of mushrooms.

Place the mushrooms caps down.

Sprinkle each layer with garlic and pepper.

When the container is 2/3 full, be sure to put pressure on it so that the mushrooms release their juice. Cover it all with a clean towel and refrigerate. After 1 - 1.5 months, the salted white milk mushrooms are ready! Bon appetit!

Preparing salted milk mushrooms using cold brine

This recipe was taught to me by a mushroom picker I know who practically never leaves the forest in the fall. After all, the end of August - beginning of September is the hottest time for collecting milk mushrooms.

Take for 1 kg of mushrooms:

• 40 g salt
• bunch of dill
• 1 PC. bay leaf
• horseradish root
• 5-6 cloves of garlic
• pepper - to taste

Cooking method in stages:

Clean and slice the mushrooms.

Place them in a saucepan, pores side up.

For three days, soak the milk mushrooms in a saucepan with pressure, changing the water 2-3 times a day.

Crush dry bay leaf into a cup, chop garlic cloves and horseradish root.

Add salt and dill.

Add the ground pepper mixture.

Mix everything well.

Pour the spice mixture into the bottom of the jar and add the mushrooms. Do everything in layers.

Press down the milk mushrooms to make them tighter.

In this form, the jar must be placed in the refrigerator. In 30-40 days they will be ready!

Attention: if you close a jar of mushrooms tightly, botulism may begin to develop in it. Such milk mushrooms will be dangerous to eat, so do not close the container!

Video with a recipe for salting milk mushrooms at home for the winter (very tasty!)

To make the mushrooms crispy and tasty, you need to salt them cold. However, many are afraid to do this because of the risk of contracting botulism, because milk mushrooms are considered conditionally edible mushrooms.

Therefore, if you are so worried about your health, but at the same time do not want to give up pickled milk mushrooms, prepare them according to this recipe. For it, in addition to mushrooms, you will need salt, sugar, spices and vinegar, which is known for its disinfecting and neutralizing properties. Bon appetit!

Do you have a favorite recipe for salted milk mushrooms? If yes, I will be glad if you share your experience in the comments. See you again on the blog!

The milk mushrooms are boiled for minutes, soaked in salted water for 1 hour. If mushrooms are cooked for harvesting, they are first soaked in salted water for 1 hour to 2 days. The soaking time depends on the method of further processing of mushrooms and the purpose of the product (salting, pickling, etc.).

Before frying, cook the milk mushrooms for minutes.

How to cook milk mushrooms

You will need: milk mushrooms, salted water

1. Thoroughly clean the mushrooms under running water to remove adhering grass, leaves and dirt.
2. Soak milk mushrooms in salted water for 1 hour (for every liter of water - 2 tablespoons of salt).
3. Place a pan of fresh water on the fire, add the mushrooms and cook for 15 minutes over moderate heat.

How to simply salt milk mushrooms

Products
For every kilogram of milk mushrooms
Salt - 1.5 tablespoons
Bay leaf - 2 leaves
Black pepper - 5 pieces

Cold preparation of salted milk mushrooms
1. Keep the milk mushrooms in ice water for 8-10 hours, place them in an enamel pan, pouring 1-1.5 tsp into each layer. salt, bay leaf and pepper.
2. Then put it under pressure. For complete pickling, leave it in the refrigerator for a week - and you can put the prepared milk mushrooms in jars.

How to salt milk mushrooms (the complicated way)

Products for pickling milk mushrooms
For every kilogram of milk mushrooms
Salt - 50 grams (2 tablespoons)
Currant leaves - 12 leaves
Cherry leaves - 6 leaves
Dill - 2 bunches
Bay leaf - 5 pieces
Oak leaves - 2 pieces
Cloves and cinnamon - a pinch each
Black peppercorns - 5 pieces
Garlic - 5 petals (by the way, garlic reduces the shelf life of salted milk mushrooms, it is better to put it directly when serving ready-made salted milk mushrooms).

Cooking salted milk mushrooms using the hot method
1. Soak the milk mushrooms in ice water for a day, changing the water every 12 hours.
2. Boil milk mushrooms in an enamel bowl for 15 minutes over low heat, add a tablespoon of salt, cook for another hour. Cool.
3. Place a layer of salt, seasoning leaves, and a bunch of dill on the bottom of the dish (enamel pan; ideally a barrel made of oak, but in no case made of aspen or other resinous wood).
4. Place mushrooms in equal layers, sprinkling with salt, pepper, garlic and seasoning leaves.
5. Pour in brine (half a glass per 1 kg of milk mushrooms). Place a clean cloth and pressure on top.
6. Keep in the refrigerator for 10-15 days - and you can put the ready-made salted milk mushrooms into jars. Milk mushrooms can be stored all winter.

How to cook pickle with milk mushrooms

Products
Milk mushrooms (fresh or canned) - 400 grams
Bow - 2 heads
Tomato - 2 pieces
Pickled cucumber - 2 pieces
Olives (pitted) - 15-20 pieces
Parsley root - 15 grams
Butter - 2 tablespoons
Water or broth - 1.5 liters
Bay leaf - 2 pieces
Salt, hot pepper and black peas - to taste
Greens and lemon - for decoration

How to cook pickle with milk mushrooms
1. Thoroughly clean 400 grams of milk mushrooms under running water to remove adhering grass, leaves and dirt, and cut into pieces. If canned mushrooms are used to prepare the pickle, then they also need to be rinsed from the brine.
2. Peel 2 onions, 15 grams of parsley root and finely chop.
3. Heat a frying pan, melt a tablespoon of butter; fry onions, mushrooms and parsley. In another skillet, melt 1 tablespoon of butter and simmer 2 diced pickles.
4. Pour 1.5 liters of water or broth into the pan, boil, add fried vegetables and mushrooms, and cook over moderate heat for 15 minutes.
5. Wash 2 tomatoes, cut into slices and add to the soup along with 2 tablespoons of chopped olives.
6. Season the pickle with a few black peppercorns, add 2 bay leaves, salt and hot pepper to taste, and stir.
7. Boil the soup until done. Before serving, it is recommended to add herbs and a slice of lemon to the plates.

Fkusnofacts

- There is a lot of different debris on the surface of milk mushrooms, which is not so easy to clean off. You can make this process easier with a regular toothbrush. Villi are capable of removing the smallest particles of leaves and dirt. You can also use a stiff sponge to wash dishes. When cleaning, mushrooms should only be washed under running water.

The 2 most common types of milk mushrooms are black and white. Both are great for homemade preparations. Moreover, it is allowed to make pickles from both types of mushrooms at once.

- Before canning Milk mushrooms must be soaked in order to remove the bitterness from them as much as possible. Black milk mushrooms are soaked for a period of 12 to 24 hours, and white milk mushrooms are left in water for up to 2 days. If both white and black milk mushrooms are used at once, you should soak them for 2 days. During this time, it is advisable to change the water several times. You can make sure there is no bitterness by tasting the mushrooms. To do this, just run the very tip of your tongue along the surface of the milk mushroom.

For preparing soup and fried milk mushrooms It is not necessary to soak the mushrooms, because... bitterness acquires a bright taste only when prepared using a cold method.

When salting and marinating, milk mushrooms should be placed with their caps down. This way the mushroom will better retain its shape when compacted, will not break, and will also retain its taste.

The calorie content of milk mushrooms is 18 kcal/100 grams.

Sometimes during cooking, black milk mushrooms take on a purple or greenish tint. Don't be alarmed, this is a normal reaction for this type of mushroom.

You can go on a quiet hunt for milk mushrooms from August to September. They grow mainly in sunlit places in birch and mixed deciduous forests - in such places you can often find white milk mushrooms. They can often be found in thickets of young birch trees. Black milk mushrooms prefer to grow in sunny areas next to mosses.

Milk mushrooms are valued for their excellent taste, special aroma and beneficial properties. This mushroom is rich in ascorbic acid, vitamins B1 and B2, which have a beneficial effect in the treatment of various serious diseases.

Before frying, pre-soaked milk mushrooms must be boiled. 10 minutes is enough, then fry the mushrooms for 5-7 minutes over medium heat - When picking mushrooms, milk mushrooms can be confused with milk mushrooms. However, consuming the double can lead to stomach problems, nausea and vomiting. Despite the external similarity of mushrooms, the milkweed has a specific spicy smell. Particular attention should be paid to the cap of the mushroom - in a real young mushroom it is funnel-shaped, and its edges are turned inward.

If soaked for a long time, the mushrooms may darken: this is mainly due to improper soaking. It is necessary to wash the mushrooms and soak them in fresh water. To prevent the milk mushrooms from darkening, it is necessary to store the milk mushrooms under a weight during soaking - so that all the mushrooms are immersed in water.

How to pickle milk mushrooms

What you need to marinate milk mushrooms
Milk mushrooms - strong fresh mushrooms
For the marinade - for each liter of water: 2 tablespoons of salt, 1 tablespoon of sugar, 9% vinegar.
For every kilogram of milk mushrooms - 3 bay leaves, 5 currant leaves, 2 cloves of garlic, 3 peppercorns.

Preparing milk mushrooms for pickling
1. Peel the milk mushrooms, rinse them, put them in a saucepan and add water.
2. Cook the milk mushrooms for 10 minutes after the water boils, skimming off the foam.

Preparing the marinade
1. Prepare the marinade: put water on fire, salt, sweeten and add spices.
2. Place the mushrooms in the marinade and cook for another 15 minutes.

How to pickle milk mushrooms
1. Place milk mushrooms in jars, pour 2 teaspoons of vinegar into each liter jar.
2. Fill the jars with the remaining marinade.
3. Store pickled milk mushrooms in a cool place.
After a month, the milk mushrooms will be completely marinated.

Reading time - 7 min.

How to deliciously salt dry milk mushrooms - this question worries novice lovers of quiet hunting. Picking such mushrooms is not the most exciting activity. It is enough to find a few clearings, and the mushroom picker will carry out the plan for collecting milk mushrooms.

Now all that remains is to properly prepare them for salting and stock up on cold snacks with crispy skin for the whole winter.

Types of milk mushrooms and their beneficial properties

Among the dry types of this class of mushrooms, we highlight several edible ones that experienced mushroom pickers prepare for pickling:

• White or “pravsky” milk mushroom – in Rus' it was also called pepper milk. The size of the cap is 60-250 millimeters, it is painted white or white-yellow. Young mushrooms suitable for pickling have a smooth, flat surface; in old milk mushrooms it takes the shape of a curved funnel with curved edges. A delicate fluff grows along the edges of the cap. The outer side is a little sticky and has a damp surface. Foliage, needles and other plant debris always accumulate here.

The height of the cylindrical leg is up to 90 millimeters. Inside it is tubular, with white flesh. When pressed, it releases whitish juice, which under the influence of air becomes grayish or dirty yellow. The harvest begins in early July and continues until early October.

• Yellow milk mushroom. The yellow cap grows up to 280 millimeters. It is colored yellow or even golden, with small scales growing on the surface. The shape is slightly convex; as it ages, the edges rise, and the cap becomes like a bowl with slightly bent edges. Usually the surface is dry and rough, but when wet it becomes sticky and slimy. The length of the leg is up to 120 millimeters, hollow inside. The outer surface is sticky with small patches of bright yellow in the grooves and pits in the body of the stalk.

As the mushroom ages, the frequent plates at the bottom of the cap become covered with dark red spots. After being cut, the mushrooms release juice from the stem, which spreads the smell of fruit throughout the forest. They grow in spruce forests, but the family can also be found near birch trees.

• Bitter mushroom. The brown cap grows up to 120 millimeters and is shaped like a bell. As it grows, it straightens, leaving only a small tubercle in the center. The surface is smooth, but in wet weather it is sticky and slippery. The edges are slightly lightened in color. The thin cylindrical leg grows up to 90 millimeters. It has a slight thickening at the bottom and is completely covered with fluff. The cap plates are not wide, clearly defined.

There is no smell after cutting, but the flesh of the mushroom is very bitter, so when preserving it, it needs to be soaked for a long time.

• Black Podgrudok is one of the most popular edible mushrooms. Sometimes it is also called black russula. The cap is convex with the edges turned inward. As it ages, it straightens out and the edges do not unfold completely. Leg with dense pulp of cylindrical shape. Grows in the most shaded areas of the forest. It is easy to distinguish such a mushroom from others - it grows plates of a blue hue.

In terms of protein content, milk mushrooms can compete with porcini mushrooms and beef. The pulp contains the entire spectrum of useful microelements and metals in large quantities, and they are present in balanced quantities and are completely absorbed by the human body. With constant use, the blood sugar level does not increase; taking such pickles is recommended for patients with diabetes. Protein, unlike animal protein, does not contribute to weight gain, but can quickly satisfy hunger.

Preparing mushrooms for pickling

There are many recipes for preparing milk mushrooms, but the preparation process is the same for everyone. Its main task is to remove the bitterness contained in the milky juice secreted by the mushroom, and to clean the sticky caps from leaves and pine needles. It is not recommended to peel the skins from the caps and stems, like noble mushrooms. Armed with a household brush, simply remove debris and wash off fungi under running water.

The knife is only useful when removing wormy areas and trimming long legs. They should be white, slippery and clean.

Important! Mushrooms of the same type may require longer water procedures, so it is recommended to collect only young fungi. It’s better to take a longer walk in the forest and breathe clean air than to quickly collect “old people” with hard flesh and increased levels of toxins and bitterness.

Now all that remains is to place the washed mushrooms in a large enamel pan or basin and completely fill it with water. The crucial moment of preparatory work comes - soaking the bitterness. How long to soak - there is no unambiguous definition of timing. It all depends on the type of milk mushrooms. If it is enough to keep the white milk mushrooms in water for 3-4 days, then to soak the bitter milk mushrooms you will need at least 7 days of constantly changing the water and rinsing the fungi under running water.

The main thing is that the milk mushrooms are completely immersed in water. To do this, you will need to place a suitable sized lid and a small weight in the basin. This could be a gymnastic weight or several packs of salt placed in a pan.

After soaking, the mushrooms are placed in a large basin, placed under the tap and each mushroom is thoroughly washed under running water. Now you can begin the main stage - salting or marinating mushrooms with a crispy crust.

For beginning mushroom pickers, it is important to know the minimum amount of salt for different harvesting methods. For salting, use only coarse salt. “Extra” or iodized salt is not used for capping.

The data is given taking into account the proportion of the amount of salt per kilogram of fungi:

• dry pickling of milk mushrooms – 40 grams;
• hot or cold – up to 60 grams;
• preparation of marinade - up to 60 grams.

Note to the owner! Don't worry if the milk mushrooms are too salty. Simply soaking a portion of milk mushrooms in milk will help correct the situation without loss of taste. After standing in it for 40-60 minutes, the mushrooms will become juicier and properly salted. Soaking in water is not recommended - together with salt, the rich taste of mushrooms is lost.

Preparing dry milk mushrooms for the winter, recipes

It is not difficult to prepare tasty and healthy mushrooms in simple home conditions. It is enough to know the order of preparation and implementation of the main stages and be responsible for the work.

Milk mushrooms in Altai

The process is simple, but you will need to wait for such a cold snack for a month.

To prepare 1 kilogram of mushrooms, prepare a set of spices and other ingredients:

• coarse table salt – 40 grams;
• 1 bay leaf;
• aromatic peppercorns – 6 pieces;
• greens and horseradish root to taste. The last ingredient determines 80% whether the salted mushrooms will crunch, but there is no point in adding it too much. Horseradish will overpower the natural mushroom flavor;
• dill with umbrellas – 1 bunch;
• peeled garlic cloves – 3 pieces.

Place a layer of spices and horseradish root on the bottom of a clean enamel pan or large glass jar. Layers of fungi are placed on top, sprinkled with chopped dill and salt so that it is evenly distributed over all layers.

Cover the pan with a clean gauze cloth, place a wooden circle and place a small saucepan with pressure. Rinse the napkin daily under running water and remove excess juice.

Cold way

This technique allows you to cook mushrooms on the go without containers or spices. You can add spices at home and transfer the salted milk mushrooms to jars or other containers. It is not recommended to prepare mushrooms with a high bitterness content in this way, but at home you can successfully keep bitter milk mushrooms or valui in water for even several weeks, and then prepare a delicious cold appetizer.

Recipe for preparing mushrooms, packed tightly in a 10-liter bucket:

• If large milk mushrooms are collected, they will have to be cut into several parts; the young ones are placed whole in a large pan or barrel. Place bay leaves, cherry or black currant leaves to taste on the bottom.
• Lay out a layer of mushrooms tightly. Its thickness should be a maximum of 40-50 millimeters. Pour a portion of salt on top, add a few peas of allspice, chopped herbs and dill umbrellas, a bay leaf and a few cloves of garlic.

• In this way, fill the pan, not reaching the top 100-150 millimeters. This space will be needed to collect the released juice and install pressure.
• The top is covered with horseradish and cherry leaves and it is recommended to add several fragrant dill umbrellas.
• A napkin made of natural, loose material is placed on top, covered with a wooden circle and a weight is placed.

• Rinse the napkin daily and remove excess juice. If you plan to close the product in glass jars and seal them with lids, on day 8-9 the mushrooms are placed in a sterile container, filled to the top with juice from the pan and sealed hermetically.

On a note! If a layer of mold has formed on top of the layer of mushrooms, we recommend not to be upset. It is enough to remove the top layer, add 100-200 grams of vegetable oil, replace the napkin with a boiled piece of cloth and constantly rinse the gauze to prevent the loss of tasty milk mushrooms.

Hot way

Cooked mushrooms will not have a crispy crust, but will retain their juiciness and tender flesh. This technique reduces the cooking time and makes the dish safe, because the milk mushrooms undergo heat treatment. Because of this, it is recommended to roll the pickles directly into the jar. Indispensable products in this recipe are milk mushrooms, garlic, dill and salt. If desired, you can add laurel and cloves, but this is not for everybody:

• chopped or whole mushrooms are placed in a pan, a set of spices, salt, garlic cloves are added, water is added and cooked for 20-25 minutes over medium heat;
• the finished mushrooms are placed in jars, filled to the top with brine and hermetically sealed with steel lids;
• The jars are turned over and wrapped in a blanket to gradually cool and infuse the pickles.

A simple recipe for milk mushrooms in a jar

This recipe is similar to the previous one. We only note that before adding mushrooms to the pan, they must be weighed to determine the required amount of salt. The cooking steps are slightly different. After boiling the mushrooms separately for 20 minutes, then draining the water, adding salt and mixing it with the milk mushrooms. In a separate container of suitable volume, place umbrellas and dill, garlic and hot peppercorns on the bottom and tightly pack boiled mushrooms with salt.

Shake the pan several times to compact the mixture and remove air bubbles. Horseradish leaves, dill umbrellas, and cherry leaves are added on top. A boiled gauze napkin, a wooden circle and a weight are placed. The jars are lowered into the cellar or placed in the refrigerator. After 45-50 days you can try the finished product.

Quick salting method

The recipe is given for preparing 10 kilograms of milk mushrooms:

• By simply blanching mushrooms, you can avoid prolonged soaking of bitterness from mushrooms. Cook enough peeled milk mushrooms for 20 minutes. Then they are dipped in cold water and boiled in fresh water for 10-15 minutes. The milk mushrooms are discarded on a slotted spoon and dipped into cold water again. The prepared broth can be used when preparing mushroom soup or cabbage soup;
• Add a layer of salt to the bottom of a bucket or pan, add chopped garlic and dill umbrellas. The amount of spices depends on the taste of the housewife, the main thing is not to interrupt the natural taste of milk mushrooms;

• Lay out the mushrooms in layers, covering each with a layer of spices and salt. Place gauze and weight on top and put it in a cool, dark place for 5-7 days;
• The prepared salted mushrooms are placed in sterilized jars, completely filled with brine and hermetically sealed. Or the containers are covered with a cabbage leaf and kept in a cool place.

Salting in a barrel

In order to properly prepare a large amount of crispy mushrooms for the winter, and, if possible, ensure that the finished product is stored in a cool place, it is recommended to place the salted milk mushrooms in wooden barrels or in glass containers with a large neck. Before salting, barrels and other containers are treated without the use of household chemicals. Simple mustard or soda ash will help clean the surfaces.

New barrels are completely filled with water and soaked for 2 weeks, draining completely after 48 hours. For this method of pickling, it is better to use dry pickling of mushrooms, but city dwellers and farmers use quick hot pickling of mushrooms. Everyone decides individually, but it’s better to take your time and prepare delicious mushrooms with a crispy crust.

Cooking recipes are given above.

Marinated crispy

Another quick way, but milk mushrooms do not lose their attractive “crispy” quality. Knowing a simple recipe will help you pickle milk mushrooms deliciously and quickly. The recipe and quantity of ingredients are given for preparing 5 servings of the product:

• 1 kilogram of milk mushrooms is washed and brushed, the dirty water is drained and the mushrooms are soaked for 24 hours. During this time, the water is changed at least 3-4 times.
• Peel 3-4 cloves of garlic and cut them into thin petals. A few pinches of black currant leaves, laurel leaves and 10 clove buds are washed in water.

• Place 40 grams of coarse salt, 10-12 allspice peas, bay leaves and soaked mushrooms into the pan. Over low heat, stirring constantly, bring to a boil, reduce the heat to low and simmer the mixture for another 30-40 minutes.
• Pour 2 level tablespoons of sugar into each 500-gram jar and add the entire remaining set of spices. Mushrooms are placed on top, and the containers are completely filled with brine from the pan.

All that remains is to seal the jars tightly with metal lids and wrap them in a blanket until they cool completely.

How many days are they salted?

It is not recommended to rush and start tasting milk mushrooms before they are ready. At best, this can lead to severe stomach upset. If you want to quickly eat mushrooms, it is recommended to use the hot method of salting or marinating mushrooms, but this method kills the reasons for the attractiveness of salted milk mushrooms - the tender flesh and crispy crust.

But hot-salted milk mushrooms can be eaten only after 25-30 days, and cold-salted milk mushrooms - after 60 days.

Note to the owner! Don’t be alarmed if milk mushrooms change color when salted. They may turn green, and nigella will take on a purple hue. This is a natural reaction of the fungal pulp to salt and spices.

Storage rules

The rules for storing salted dry milk mushrooms do not differ from the recommendations for storing other pickles made from mushrooms or vegetables. The only difference is the possible liability of your relatives for improper conditions. Remember - mushroom poisoning puts relatives in the hospital for a long time, and this is in the best case.

When screwing into jars, it is recommended to use only clean, sterilized jars and lids. At the first signs of swelling of the lid, the salted mushrooms can still be digested, but if a layer of black mold appears, it is better to throw such a product in the trash.

Salted mushrooms stored in barrels or containers that are not sealed with lids must be monitored at least once every 2-3 days, constantly rinsing the napkin in clean boiling water and draining off excess brine. We recommend pouring 200-300 milliliters of vegetable oil or vodka into the barrel, this will prevent the formation of mold.

Any storage method has its own period. The maximum time for consuming salted mushrooms, regardless of storage method, is 12 months.

Conclusion

Any housewife can pickle tasty and healthy milk mushrooms. The process is simple and does not require a lot of time and effort, but it is worth remembering the safety of the family and taking each, even the most insignificant, operation responsibly. Only in this case will there always be a dish with salted or pickled milk mushrooms on the festive table.

Milk mushrooms are considered one of the favorites for mushroom pickers. Many people, having collected these mushrooms in the forest, prefer to salt or pickle them. Cooking milk mushrooms in these ways will help decorate any holiday table with an amazingly tasty appetizer.

The technology for preparing milk mushrooms is not much different from preparing other types of mushrooms. However, there is still one nuance: mushrooms are milky, and in order to remove the bitter taste, they are soaked for several hours in cold water. During this time, the water needs to be changed 3-4 times to completely remove the hot peppery taste of the mushrooms.

Preparing milk mushrooms at home involves pre-cleaning them: all forest debris is removed from the caps and the stems are cut off. Then the mushrooms are thoroughly washed in plenty of water and then soaked. After which it is boiled in salted water and further prepared as a preparation for the winter or as a dish for a hearty lunch for the whole family.

There are many recipes for preparing milk mushrooms, and this article presents options for winter preparations, for making soups, salads, and even a way to bake mushrooms in the oven. Use one or more of them - you will never regret spending time and effort on preparing such delicious mushrooms as milk mushrooms.

Hot cooked milk mushrooms by salting are a delicious snack option for any festive event. Thanks to the fleshy pulp and characteristic taste, the mushrooms turn out to be appetizing and aromatic, which cannot but please those who try them.

• 3 kg of mushrooms;
• 4 things. bay leaves;
• 10 cloves of garlic;
• 6 sprigs of dill;
• 10 pieces. black currant leaves;
• ½ horseradish root;
• 3 tbsp. l. salt.

Use the step-by-step description of preparing milk mushrooms using the hot method, which will make your work easier.

1. Peel, wash and soak the mushrooms for 10 hours in cold water.
2. Cut off the tips of the legs and prepare the brine for boiling the mushrooms: for 1 liter of water, 2 tbsp. l. salt.
3. Let the brine boil, add the prepared mushrooms to the water and cook for 30 minutes, constantly skimming off the foam.
4. Place the mushrooms in a colander, rinse well with running water and leave to drain.
5. Place a “cushion” of currant leaves and dill sprigs on the bottom of glass jars, sprinkle a thin layer of salt.
6. Sprinkle each layer of mushrooms with salt, chopped garlic cubes, and grated horseradish root.
7. Sprinkle salt on the top layer of mushrooms, add bay leaves and 1 sprig of dill.
8. Place a weight on top and cover with gauze to prevent debris or insects from getting in.
9. After 2 days, take the mushrooms to the basement and leave for 30 days, after which the salted milk mushrooms can be served as a snack.

Salting milk mushrooms with mustard seeds

In this version, preparing milk mushrooms by hot pickling involves the use of mustard seeds, which will make the appetizer more piquant.

• 2 kg of milk mushrooms;
• 3 tbsp. l. salt;
• 1 liter of water;
• 2 dill umbrellas;
• 2 tsp. mustard seeds;
• 4 cloves of garlic;
• 6 peas of allspice;
• Horseradish leaves.

The recipe for properly preparing milk mushrooms using a hot method with mustard is described in stages.

The first step is to prepare the brine: add 1 tbsp to the water. l. salt, horseradish leaves, mustard seeds, allspice.

The soaked milk mushrooms are placed in boiling brine and simmered over low heat for 20 minutes.

Place in a colander and leave for a few minutes to drain excess liquid.

Place in prepared sterilized jars, sprinkle with salt and chopped garlic cloves, and fill with brine.

Dill sprigs are placed crosswise on top so that the mushrooms do not have the opportunity to float up.

The jars are closed with plastic lids and taken to a cool room.

The mushrooms will be ready for consumption in 2 weeks.

Having on hand recipes for preparing milk mushrooms using the hot salting method, every housewife will be able to treat loved ones and friends with a delicious snack.

Recipe for making crispy milk mushrooms by marinating

Pickled milk mushrooms are also popular as an appetizer in Russian cuisine. Preparing crispy milk mushrooms for the winter is an excellent option for the holiday table.

• 3 kg of milk mushrooms;
• 2 tbsp. l. Sahara;
• 3 tbsp. l. salt;
• 9% vinegar;
• 7 peas each of allspice and black pepper;
• 4 things. bay leaves;
• 3 cloves.

The recipe for preparing crispy milk mushrooms by marinating is described below.

1. Pre-prepared and soaked milk mushrooms are boiled in boiling water for 20 minutes.
2. The water is drained and filled with new water (so much water is taken to completely cover the mushrooms).
3. Add salt, sugar, black and allspice, bay leaves and cloves.
4. Mushrooms are boiled in marinade for 20 minutes. over low heat, put into sterilized jars.
5. Pour 2 tbsp into each jar. l. vinegar (if the jar has a capacity of 1 liter).
6. Then the jars are filled to the very top with marinade and closed with tight nylon lids.
7. After cooling, they are taken to the basement or to a glassed-in balcony.

How to properly cook fresh milk mushrooms with garlic: recipe with video

How to properly prepare fresh milk mushrooms with garlic by marinating? The classic version of cooking has been known for a long time, because it was popular with our grandmothers.

Knowing how to properly prepare milk mushrooms, namely, marinate them with garlic, you can make large supplies of snacks for the winter.

• 2 kg of milk mushrooms;
• 15 cloves of garlic;
• 1 liter of water;
• 10 leaves each of black currant and cherry;
• 5 black peppercorns;
• 2 tbsp. l. vinegar 9%;
• 4 tbsp. l. salt;
• 2.5 tbsp. l. Sahara.

We suggest using a video of step-by-step preparation of milk mushrooms, which will definitely help every novice cook.

1. Cut the soaked milk mushrooms into pieces, add water and let it boil.
2. Cook for 20 minutes, skimming the foam from the surface and stirring the mushrooms with a wooden spatula.
3. Separately, cook the marinade: add salt, sugar and all spices, except vinegar and garlic, to boiling water.
4. Let it boil, add the boiled mushrooms and cook over low heat for 15 minutes.
5. Pour in the vinegar, stir and continue cooking for another 10 minutes.
6. Cover the bottom of sterilized jars with clean leaves and sprinkle chopped garlic cloves on top.
7. Place the mushrooms and pour hot marinade to the very top.
8. Close with sterile lids, turn over, insulate and, after cooling, take to the cellar.

Instant fried milk mushrooms

By placing instant fried milk mushrooms in a frying pan from a jar, you can immediately gather the whole family at the table, who will come to enjoy the indescribable aroma of wild mushrooms.

• 2 kg of soaked milk mushrooms;
• 1.5 tbsp. vegetable oil;
• Salt - to taste.

We invite housewives to use a recipe for preparing milk mushrooms with a photo, which will explain step by step how to properly distribute your strength.

1. Pour the pre-soaked milk mushrooms with cold water and boil over medium heat for 15 minutes.
2. Use a slotted spoon to catch in a colander, drain and cut into pieces.
3. Heat the frying pan without adding oil, add the chopped mushrooms and fry over high heat until the liquid has completely evaporated.
4. Pour in the oil and continue to fry over low heat until the mushrooms turn golden brown.
5. Salt the mushrooms to taste, stir and spoon into sterilized warm jars.
6. Press down with a spoon so that there are no voids, add oil from the frying pan and place the jars in hot water.
7. Sterilize for 40 minutes. over low heat, roll up, turn over and insulate on top until completely cool.
8. Take it to the basement and store for no more than 6 months. at a temperature of no more than +10°C.

It is worth saying that fried mushrooms can be stored not only in the basement, but also in the freezer. To do this, place the cooled milk mushrooms in plastic bags, release the air and tie. Place in the freezer and store for up to 10 months.

Technology for preparing milk mushrooms for the winter

Another quick way to prepare milk mushrooms for the winter is to fry them with onions in lard. Advice on preparing such a fragrant delicacy will help every housewife add variety to her daily table in the winter.

• 3 kg of soaked milk mushrooms;
• 1.5 kg of onion;
• ½ tsp. citric acid;
• Salt - to taste;
• Lard – 500 g;
• 10 cloves of garlic.

The method of preparing milk mushrooms for the winter by frying is described in stages.

1. Place the soaked mushrooms in boiling water, add ½ tsp. citric acid and boil over medium heat for 15 minutes.
2. Place with a slotted spoon in a dry, hot frying pan and fry without adding lard for about 20 minutes so that excess liquid evaporates.
3. Add lard to the mushrooms and fry over low heat for 30 minutes. In this case, you should stir the mushrooms every few minutes so that they do not burn and fry evenly.
4. Peel the onion, cut into half rings, add to the mushrooms and continue frying for 20 minutes.
5. Add salt to taste, sprinkle with chopped garlic into small cubes and stir.
6. Place in sterilized jars, top with lard and place in hot water.
7. Sterilize 1 liter jars for 40 minutes. on low heat.
8. Roll up, let cool at room temperature and take out to a dark, cool room where the blanks will be stored.

Recipe for soup from dry milk mushrooms

The first dish of dry milk mushrooms turns out to be very tasty and aromatic, the recipe for which will help every novice cook to expand their experience and more often delight loved ones with an amazing delicacy. Dried mushroom soup will create a unique atmosphere in your home, conducive to intimate conversations.

• 2 liters of water;
• 70 g dry milk mushrooms;
• 5 pieces. potatoes;
• 1 piece each carrots and onions;
• 2 tbsp. l. wheat flour;
• Vegetable and butter;
• Salt - to taste;
• 3 black peppercorns;
• 2 pcs. bay leaves;
• Greens (any) - for decoration.

The preparation of dry milk mushrooms as a flavorful soup is described step by step and will help you cope with the process.

1. Rinse dry mushrooms in cold water, soak for 3 hours, and then pour boiling water for 60 minutes.
2. While the milk mushrooms are swelling, add water for the soup and prepare the fried vegetables.
3. Peel and wash the vegetables, chop: carrots on a coarse grater, potatoes into strips, onions into cubes.
4. First fry the onion in a small amount of vegetable oil until soft, then add the grated carrots and fry until done.
5. Enter 2 tbsp. l. butter, let it melt and add flour, which will thicken the soup and make it more satisfying.
6. Fry everything together with continuous stirring for 2-3 minutes, until the flour turns light brown.
7. Remove from the stove, cover with a lid and start eating the potatoes and mushrooms.
8. Cut the mushrooms into slices or cubes, add to boiling water for soup.
9. Cook over medium heat for 20 minutes, add the potatoes cut into strips, turn the heat to low and cook everything together until the potatoes are ready.
10. Add the roast, salt to taste, black peppercorns and bay leaves, stir.
11. Boil for 10 minutes, remove the bay leaves and discard, and add chopped herbs to the soup to your taste and immediately turn off the heat.
12. Let the soup stand on the stove for 10 minutes, then pour into portioned bowls and serve.

How to prepare cream soup from dry milk mushrooms

A bowl of fresh cream soup made from dry milk mushrooms will not leave anyone indifferent. Therefore, you can learn how to properly cook dry milk mushrooms in the first course to please your loved ones by looking at the recipe for mushroom soup.

• 100 g dry milk mushrooms;
• 5 potatoes;
• 3 cloves of garlic;
• 2 onions;
• 100 ml cream;
• 1 egg;
• 1 liter of broth (preferably chicken);
• 2 tbsp. l. chopped green dill;
• Vegetable oil - for frying;
• Salt and ground black pepper - to taste.

A recipe showing how to cook milk mushrooms is described in stages for convenience. By offering your household this version of cream soup, you can even add a festive mood to an ordinary dinner.

1. Soak dry mushrooms in cold water for 3-4 hours, then cut into pieces.
2. Fry in vegetable oil until golden brown, grind in a blender.
3. Bring the chicken broth to a boil and add the peeled and chopped potatoes.
4. Cook over low heat for 20 minutes, and in the meantime peel the onion, chop and fry in vegetable oil for about 10 minutes, until golden brown.
5. Combine the finished potatoes with onions, mushrooms and grind with a blender until smooth.
6. Place chopped vegetables and mushrooms in the broth, add crushed garlic cloves, salt to taste and ground black pepper, stir.
7. Let it boil for 5-7 minutes, beat the egg, add to the cream and whisk a little again.
8. Pour into the soup, stir, bring to a boil and turn off the heat without allowing the cream soup to boil.
9. When serving, add a small amount of chopped herbs to each plate for decoration.

Making salted milk mushroom salad: recipe with video

A salad of salted milk mushrooms according to the recipe presented to your attention will be able to conquer any connoisseur of mushroom appetizers. This dish will become an integral attribute for any holiday table.

• 300 g of salted milk mushrooms;
• 6 pcs. potatoes;
• 1 fresh cucumber;
• 2 carrots;
• 1 onion;
• 100 g canned green peas;
• Mayonnaise - to taste;
• 1 bunch of dill.

Watch the video on how to properly prepare milk mushrooms to decorate the table with a delicious salad?

1. Rinse the salted milk mushrooms well in several waters, drain, place on a kitchen towel, and cut into pieces.
2. Wash potatoes and carrots thoroughly to remove contamination, place in boiling water and boil until tender.
3. Peel, cut into cubes, mushrooms into strips, cucumber and onion into small cubes.
4. Mix everything in a deep plate, season with mayonnaise and chopped herbs, add green peas, mix and place in a salad bowl to serve.

How to cook raw milk mushrooms with cheese

There are many recipes that show how to cook raw milk mushrooms in the oven. So, the combination of milk mushrooms and cheese is perfect for a hearty lunch with the family.

• 1 kg of boiled milk mushrooms;
• 200 g hard cheese;
• 3 onions;
• 4 cloves of garlic;
• 100 g butter;
• Salt;
• 100 ml mayonnaise.

How to properly cook milk mushrooms to make a tasty dish, we will learn from the step-by-step description of the recipe.

1. Cut the mushrooms into slices, add ½ part of the butter, melted in a frying pan, and fry until golden brown.
2. Place the mushrooms on a greased baking sheet and place a layer of onion cut into thin half rings on top.
3. Add salt to taste, combine mayonnaise, melted butter and crushed garlic, beat a little with a whisk.
4. Grease the top layer and level it with a spoon, pour a layer of grated cheese on top and place in a hot oven.
5. Bake for 30 minutes at 180°C, let stand in the oven for 15 minutes, place on plates and serve hot.
6. To make the baked dish more satisfying, you can add potatoes, cut into strips or thin slices, as another layer. Bake mushrooms and potatoes for at least 40-45 minutes.

All the proposed methods of preparing milk mushrooms, either as preparations, or as everyday and holiday dishes, will help increase the culinary experience of every caring housewife. Choose recipes to prepare and delight your loved ones with delicious appetizers, salads and soups.