Ever since the times of Kievan Rus, mushrooms have been considered a valuable and tasty mushroom. Many recipes have been invented with them: the milk mushrooms are salted, pickled, made salads from them, eaten with sour cream. One of the stages in the preparation of milk mushrooms is their cooking.
It is necessary
-
- milk mushrooms;
- salt;
- Bay leaf;
- pepper;
- cloves;
- currant leaves;
- onion;
- vegetable oil;
- vinegar.
Instructions
Step 1
Milk mushroom is a milky mushroom. Its pulp contains milky vessels that release juice when damaged. It is a bitter liquid that is difficult to remove during cooking. Therefore, it is not customary to use boiled milk mushrooms. Boiling is usually one of the steps in preparing these valuable mushrooms.
Step 2
Salted milk mushrooms are a tasty and popular dish, but not everyone agrees to wait one and a half to two months when the mushrooms are ready. This dish can be made much faster. Pour cold water over the mushrooms for a day. This must be done so that milky juice comes out of them. After that, thoroughly rinse the milk mushrooms again, change the water and cook them for twenty minutes from the moment of boiling. Change the water again and repeat the procedure. Add bay leaves, black pepper, salt and cloves to the pot to make a strong brine. Cool the mushrooms, mix with chopped onions and vegetable oil. Milk mushrooms can be served.
Step 3
Peel and wash the collected mushrooms thoroughly. Pour water into a saucepan and put on fire. As soon as the water boils, pour the milk mushrooms into the pan and let them simmer for five to ten minutes. Once the mushrooms have settled to the bottom of the pot, it means they are ready. Prepare sterile jars, put spices on the bottom. Put the milk mushrooms in a container, pour onion rings on top and cover with brine. You can make a brine from the same water in which the mushrooms were cooked by adding bay leaves, salt, pepper, cloves and currant leaves to it.
Step 4
Milk mushrooms can not only be salted, but also pickled. To do this, place the peeled mushrooms in a saucepan and cook for twenty minutes after boiling. After that, the water must be drained and poured over the milk mushrooms with clean hot salt water at the rate of two tablespoons of salt per liter of water. Add spices to the pan - pepper, bay leaf, cloves and cook again for twenty to thirty minutes. The ready-made mushrooms should be laid out in the jars with the caps down, pour half the container with a 3% vinegar solution and top up with the marinade in which the milk mushrooms were cooked. You can eat mushrooms after they have cooled down.
