What is the best way to serve salted milk mushrooms? Milk mushrooms, hot salted for the winter

Dishes made from salted milk mushrooms

Salted milk mushrooms with onions
Salted milk mushrooms - 80 g, onions - 15 g, vegetable oil - 5 g.
Cut the mushrooms into cubes, combine with chopped green or onions, season with vegetable oil, mix, put in a salad bowl. Garnish the salad with onion rings.
Salted milk mushrooms in sour cream
600 g young salted milk mushrooms, 5 tbsp. spoons vegetable oil, 0.5 cups sour cream, salt.
Fry the mushrooms in boiling oil, pour in sour cream, heat in the oven without bringing to a boil, and serve with mashed potatoes.
Mushroom caviar from salted milk mushrooms
Salted mushrooms - 70 g, onions - 20 g, vegetable oil - 15 g, vinegar, garlic, pepper, green onion.
Mushroom caviar can be prepared from dried or salted mushrooms, as well as from a mixture of them. Dried mushrooms rinse several times and soak for several hours; rinse again, boil, cool and mince. Wash the salted mushrooms, chop and simmer with sautéed onions. Season the caviar with crushed garlic, vinegar, pepper and salt, sprinkle with chopped green onions.
Salad of salted milk mushrooms with potatoes and sour cream
100 g salted mushrooms, 1-2 potatoes, 1/2 cucumber, 1/2 onion, 2-3 lettuce leaves, 2 tbsp. spoons of sour cream, a bunch of green onions.
Salted mushrooms, boiled potatoes, pickled cucumbers cut into slices, mix, season with sour cream (half portion). Line the bottom of the dish with lettuce leaves, place prepared mushrooms and vegetables on them, pour the rest of the sour cream on, sprinkle with onions.
Salad of salted milk mushrooms with green peas
500 g of mushrooms, 2 heads of onions or 100 g of green onions, 100 g of green peas, mayonnaise, salt to taste.
Chop the salted mushrooms, add chopped onions or green onions, green pea. Mix everything and season with mayonnaise.
Salad of salted milk mushrooms and vegetables
For 100 g of mushrooms - 35 g of cucumbers, 30 g of onions, 75 g of potatoes, 35 g of beets, 30 g of carrots, 45 g of cabbage, 25 g of butter, 6 g of sugar.
Cut well-washed mushrooms and pickled cucumbers into slices. Boil potatoes and carrots in their skins in salted water. Boil the beets without salt. Cool the vegetables, peel and cut into slices. Place the salad in a salad bowl, garnish with herbs (sprinkle with black pepper first).
Vinaigrette of salted milk mushrooms
150 g salted mushrooms, 1 potato, 1-2 tbsp. spoons sauerkraut, 1 carrot, 1 medium beet, 1/2 onion, 1/2 cucumber, 1 tbsp. spoon of salad dressing or sour cream, salt.
Boil potatoes, carrots, beets, peel, cut into cubes or slices, mix with pickles, pour over salad dressing or sour cream, mix everything, put in a salad bowl, sprinkle with green onions on top. Design small mushrooms or chopped large vegetables, as well as decorations from beets and carrots.
Forshmak from salted milk mushrooms and herring
250 g mushrooms, 60 g herring, 50 g onions, 30 g vegetable oil.
Clean the herring, remove the head, tail, vertebral and rib bones, rinse. To add juiciness and remove excess salt, herring can be soaked in milk. Pass the fillet, half the mushrooms and onions through a meat grinder. Chop the remaining mushrooms, combine with the prepared mixture, season with oil and mix.
Tomatoes stuffed with salted milk mushrooms
8 tomatoes, 150 g of salted milk mushrooms, 2 eggs, 100 g of onion, 15 g of vegetable oil, 50 g of mayonnaise, ground pepper, salt to taste, dill.
Wash ripe, not very large (preferably equal in size) tomatoes, cut off 1/4 - 1/5 of the stem side, and remove the seeds and juice from the middle using a teaspoon. Salt and pepper the inside of the tomatoes, and then fill with minced meat, lightly pour mayonnaise on top and sprinkle with dill. Place the prepared tomatoes on a plate with a paper napkin and garnish with sprigs of herbs or lettuce leaves. Preparation of minced meat: Finely chop the mushrooms and mix with chopped onions, fried in vegetable oil and boiled eggs. You can add a little garlic to the minced meat.
Mushroom goulash from salted milk mushrooms
300 g salted mushrooms, 3 onions, 3 tbsp. spoons of vegetable oil, 1 pod of sweet pepper, 1 tbsp. spoon of flour, 1 tbsp. spoon of tomato puree, salt, pepper.
Cut the mushrooms and onions into oblong pieces, lightly brown in oil, add chopped pepper and simmer until tender. Sprinkle with flour, add tomato puree. Add a little water, season with salt and pepper and simmer for a few more minutes.
Salted mushroom cutlets
Salted mushrooms - 0.5 kg., White bread- 2 pieces, 1 onion, parsley, 1 egg, crackers, vegetable oil or fat.
Pass the mushrooms through a meat grinder along with soaked and squeezed white bread, add onions, eggs, and parsley fried in oil. Mix everything, form cutlets, bread them in breadcrumbs and fry in boiling oil on both sides until golden brown crust. Serve with sour cream or tomato sauce, boiled potatoes and salted or pickled cucumbers.
Pies with salted milk mushrooms
For 200 g of salted mushrooms - 1-2 heads of onions, 3 - 4 tablespoons of oil, 2 cups of flour, salt to taste.
Prepare the dough. Finely chopped salted mushrooms simmer in a frying pan, add oil, fry them and mix with separately fried onions. Cool the filling and spread it onto the prepared dough cakes. Make pies and fry them in oil. You can also bake in the oven.

Good not only as an independent snack. They are used to prepare various dishes for everyday and festive tables. As a rule, dishes made from milk mushrooms are easy to prepare, healthy and tasty. Try it! Perhaps dishes made from milk mushrooms will become your family’s favorite.

Milk mushrooms with potatoes

Milk mushroom soup /gruddyanka/

Place diced potatoes and washed salted milk mushrooms cut into strips into boiling water. After 15 minutes, add finely chopped fried onions and cook for another 10 minutes. When the soup is ready, add the egg beaten with salt and stir. Let the soup brew. Serve with sour cream, sprinkled with herbs.

Milk mushrooms baked with potatoes

Wash and cut salted milk mushrooms (7 pieces). Finely chop onion (1 head) and fry. Boil potatoes (3 pcs.), cool, cut into slices. Grease a baking dish with oil and place the potatoes in a thin layer. Place milk mushrooms mixed with onions on potatoes. Cover the mushrooms with another layer of potatoes. Mix 1 tbsp. l. sour cream with 1 tsp. flour, add 50 g of water. Pour the resulting mixture over the mushrooms and potatoes. Sprinkle vegetable oil on top or sprinkle with grated cheese and place in the oven to bake.

Duck with salted milk mushrooms

Wash the duck, stuff it with salted milk mushrooms, sew it up, put it in the duckling pan, pour in half a glass of water. Place the duckling in the oven to stew. When the duck is almost done, remove the lid to allow the duck to brown for 20-30 minutes. Serve the duck to fried potatoes. Serve the sauce separately. To prepare it, combine and heat over low heat strong broth, finely chopped pickles, dill, vinegar, sugar.

Pie with sauerkraut and salted milk mushrooms

Roll out the yeast dough, put the filling of sauerkraut and salted milk mushrooms on it, make a pie. Place the pie on a greased baking sheet and bake in the oven. For 3 cups of flour, 4 eggs, yeast.
Filling: Wash the sauerkraut and simmer. Add 1 tbsp. l. butter, chopped salted milk mushrooms, fried onions. Mix everything and simmer until done. Cool. For 600 g of sauerkraut, 1 cup of salted milk mushrooms, 1 onion.

Filling for pies from salted milk mushrooms

Finely chop the salted milk mushrooms and simmer in a frying pan. Separately, fry finely chopped onion and mix with mushrooms, cool.

Bon appetit!

Recipe: SALTED MUSHROOMS. Before serving, very carefully remove the mushrooms from the brine, trying to keep the caps intact. You should not take out the mushrooms in advance, since, once removed from the brine, many types of milk mushrooms darken and lose their attractiveness. Place the mushrooms in a shallow bowl, pour over vegetable oil and garnish with onion slices. Instead of vegetable oil, you can use chilled sour cream. To make the dish more aromatic and appetizing, it is advisable to mix sour cream with finely chopped herbs fresh dill. Salted mushrooms are also delicious with well-cooked mustard.

Recipe: LITTLE SALTED MUSHROOMS. Cut fresh boletus, boletus, chanterelle, aspen, boletus or other “sweet” mushrooms into small slices and pour into enamel dishes, pour in salted boiling water and cook for at least 15-20 minutes; Throw on a sieve, put in a plate, season with vegetable oil, salt, pepper, chopped herbs and garlic, citric acid or vinegar, and after an hour the mushrooms are ready for consumption.

1 kg boiled mushrooms, 200 g butter, 4-6 cloves garlic, 2 tablespoons vinegar (6%) or lemon acid(to taste), herbs, pepper and salt to taste.

Recipe: MUSHROOMS WITH OIL. To sorted and cut into slices and slices salted mushrooms(milk mushrooms, saffron milk mushrooms, trumpet mushrooms, bitter mushrooms, etc.) add shredded onion and seasoned with vegetable oil. Mushrooms with butter are placed in a salad bowl and sprinkled with green onions.

Salted mushrooms 85, onions 10, vegetable oil 5, greens 2.

Recipe: SALTED MUSHROOMS WITH BUTTER. Pass mushrooms and onions through a meat grinder, mix with softened butter until smooth, add black ground pepper, put the mixture into a butter dish. Serve at the same time as the lightly browned butter thinly sliced wheat bread, and also with mustard.

Recipe: MARINATED MUSHROOMS. Mushrooms are separated from the marinade, washed, large ones are cut, seasoned with vegetable oil or sour cream and onions. You can add chopped garlic. Before serving, place onion cut into rings and washed on top. You can add pickled onions. Green onions are served separately on the rosette.

Mushrooms 120, butter 15 or sour cream 25, onions (green) 15.

Recipe: MARINATED MUSHROOMS. Place marinated mushrooms with a small amount strained marinade into a deep bowl, garnish with dill sprigs and red rings capsicum Lightly dust with a pinch of finely chopped cloves and serve.

The set and quantity of products in recipes are given per serving in net grams or kilograms, or in pieces.

Salted mushrooms are a very necessary and healthy treat that will help out the housewife more than once when preparing all sorts of appetizers, salads, soups or meat dishes. Jars of mushrooms can be stored almost forever, especially if you roll them up using a hot marinade. However, there are also quick recipes that are designed for quick results. Find perfect option How to cook salted mushrooms can only be done by trial and error. In any case, every dish made on the path to perfection is sure to turn out tasty and interesting.

You can pickle absolutely any mushrooms, be it milk mushrooms, boletus mushrooms, chanterelles, champignons, etc. However, each type requires its own special approach. Some mushrooms need to be boiled first, while others can be pickled after a simple treatment with boiling water. One way or another, before cooking, they need to be thoroughly washed and the darkened parts cut off.

Usually mushrooms are salted in jars, in which they are then stored until required. To do this, use ordinary boiling water mixed with herbs and seasonings, but without any vinegar. You can add bay leaves or berry leaves, cloves, black and allspice to the mushrooms, hot pepper, twigs, umbrellas or dill seeds, fresh and dried parsley, celery, garlic, etc. You can add other ingredients, focusing on your own taste and the selected mushrooms.

Ready-made salted mushrooms can be safely added to salad, pie, soup, sauce or gravy. At the same time, such a delicacy can be served as a separate dish as a tasty and aromatic snack.

The easiest way is to preserve the taste for a long time and vitamin composition mushrooms is to roll them up in jars for the winter. To do this, use a simple hot marinade. Spices and currant leaves will give the dish a slightly perceptible spicy aroma that goes well with the smell of the main ingredient. Which mushrooms to pickle is up to the housewife to decide. This recipe can be considered universal.

Ingredients:

• 1 kg of mushrooms;
• 2 tbsp. l. salt;
• 4 sprigs of dill;
• 3 black peppercorns;
• 3 buds of dried cloves;
• 2 blackcurrant leaves;
• 1 Bay leaf.

Cooking method:

1. Pour half a glass of water into a saucepan, dissolve salt in it, and bring to a boil.
2. Add the mushrooms and cook them, stirring occasionally and skimming off the foam.
3. After 5 minutes, add cloves, bay leaves, dill, currant leaves and black pepper to the saucepan.
4. Cook the mushrooms for 10 to 25 minutes, depending on their type (the mushrooms are ready when they settle to the bottom).
5. Cool the mushrooms and transfer them to jars, pour brine from the same saucepan.
6. Close the jars nylon covers, store in a cool place.
7. Serve no earlier than 40 days later.

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The only drawback of milk mushrooms is that they require long soaking. Otherwise, the process will not take much time, and the mushrooms will turn out tasty and aromatic. To speed up pickling, you can cut the mushrooms into small pieces. It is recommended to serve them with butter and onions.

Ingredients:

• 2 kg of milk mushrooms;
• 90 g salt;
• 6 cloves of garlic;
• 2 currant leaves;
• 1 tsp. spoon of dill seeds.

Cooking method:

1. Clean the milk mushrooms, rinse, pour cold water.
2. Soak the mushrooms for three days, changing the water periodically.
3. Place the prepared milk mushrooms in a saucepan and cook for 10 minutes after the water boils.
4. Let the mushrooms drain thoroughly and cool.
5. Cut the garlic and currant leaves into medium-sized pieces.
6. Place the mushrooms in layers in a deep container, alternating with currants and garlic and sprinkling each row of mushrooms with salt and dill seeds.
7. Cover the mushrooms with a napkin, press down with a wooden plank and place a weight on top.
8. Serve mushrooms after a month.

One of the tasty and hearty salad with salted mushrooms, which may well become the main dish for homemade lunch or as a holiday table decoration. Absolutely any mushrooms will do; lightly salted cucumbers can be used. It is better to boil potatoes in their skins so that they hold their shape better and retain more taste qualities. It is not recommended to add additional salt to the salad.

Ingredients:

• 6 potatoes;
• 4 pickled cucumbers;
• 150 g salted mushrooms;
• 1 onion;
• ½ bunch of parsley;
• 5 tbsp. l. vegetable oil;
• ¼ tsp. black pepper.

Cooking method:

1. Boil the potatoes, cool, cut into cubes.
2. Chop the onion and herbs. Finely chop the cucumbers.
3. Add small mushrooms whole, chop large ones.
4. Mix everything in one bowl, season with pepper and oil.
5. Mix the salad well and let it brew for 10-15 minutes.

It is recommended to salt only the caps of porcini mushrooms, but the stems can be boiled separately and used for preparing other dishes (for example, stir fry or soup). Porcini mushrooms cook very quickly, unlike many of their “colleagues,” however, according to this recipe they still turn out lightly salted. The weight of the load should be equal to the mushrooms themselves or even a little heavier. The dish will shrink in volume during cooking.

Ingredients:

• 1 kg of porcini mushrooms;
• 1 tbsp. l. salt;
• 4 dill umbrellas;
• 4 cloves of garlic;
• Greenery.

Cooking method:

1. Wash the mushrooms thoroughly, cut off the stems and boil the caps until tender in salted water (about 20-25 minutes).
2. Place the mushrooms in a deep container in several stages, sprinkling with salt, chopped herbs and garlic.
3. Place a weight on the mushrooms and hold for 10 hours.
4. Transfer the mushrooms into jars and close the lids, keep in the refrigerator for another day.

Now you know how to cook salted mushrooms according to a recipe with a photo. Bon appetit!

Mushrooms salted at home compare favorably with any store-bought preserves. The addition of herbs and spices turns these forest creatures into a real royal treat. At the same time, the housewife is not required to perform any extremely complex manipulations or spend many hours in the kitchen. The following culinary recommendations will tell you how to prepare and how to store salted mushrooms:

• While cooking the mushrooms, foam will collect on the surface of the water, which must be carefully removed with a slotted spoon;
• Before salting mushrooms, they need to be processed. Depending on the type, they may require soaking in cold or hot water, cleaning, blanching, etc.
• Each type of mushroom requires a different cooking time. You can determine that the mushrooms are ready when they settle to the bottom and the water itself becomes clear;
• On average, it takes 30 days to pickle mushrooms, but for some varieties a few hours are enough.

This year, somehow, trips to pick mushrooms are not encouraging. We have gone several times already, and all attempts have been unsuccessful. And on one of these trips I came across a family of milk mushrooms. They stood in the clearing, white and beautiful: some of them were smaller, others were larger. Family - in a word!

I was delighted with the find, because in those places where we wandered through the forest, they, in principle, do not grow. And here, such luck!

We love salted mushrooms. And we especially respect white milk mushrooms, and, of course, saffron milk caps. Last year there was simply a “sea” of saffron milk caps, and I... But we don’t particularly know the places where milk mushrooms grow, and we rarely collect them. That is why I considered the discovery a stroke of luck.

And of course, upon arriving home, I set about salting them. I choose the simplest recipe for pickling them. When using it, you can eat mushrooms after a week, and if you really want to, then after 5 days. This option is called “ hot way" It involves boiling mushrooms and then pouring hot brine over them.

Thanks to this recipe, mushrooms are salted much faster than with the so-called “cold method”. When pickling in this way, the mushrooms should sit for at least one and a half to two months. Cold way has a lot of advantages, and the most important of them is that the mushrooms retain their forest aroma and remain crispy for a long time. This is an ideal method for pickling in barrels and long-term storage.

The hot method allows you to quickly obtain a ready-to-eat product. Therefore, personally, I do not use it for long-term storage, but salt it to quickly eat salted mushrooms. But long-term storage such a workpiece also withstands. But it should definitely be stored only in a cool place.

Today we use just such a quick and simple method, and let's look at it in more detail.

How to pickle milk mushrooms in jars using a hot method: the simplest recipe

We will need:

• milk mushrooms
• dill
• currant leaf
• Bay leaf
• garlic
• black peppercorns
• hot capsicum

There is no specific number of proportions of ingredients. Everything is laid out roughly by eye. Below I will tell you in detail what is done and how. And in principle, from the description and photo it will be clear what and how much to put in each jar.

I will only have one jar today. Let’s look at everything using her example.

The mushroom is considered conditionally edible because it has a bitter-tasting, milky juice. It is for this reason that mushrooms should be soaked for a long time and thoroughly in cold water, with frequent replacement. During this procedure, the bitterness goes away and the mushrooms can be salted.

There are milk mushrooms different varieties, and therefore various types. And their main difference is that there are white and black representatives of this species. The former are not as bitter as the latter and require 1 to 2 days to soak. The second ones need to be soaked for 3 to 4 days. And I’ve met people who soak black milk mushrooms for up to 6 days.

One of the advantages of the hot method is that soaking mushrooms is so long time No need! As I already noted, today we have a very simple and fast method.

This is a brief description of the product that we will be preparing today. And now you can start with the recipe itself.

Preparation:

1. As a rule, we bring all mushrooms from the forest. And even if they were bought at the market, they are still from the forest. And therefore there is always a lot of forest litter and dirt on them. After all, it happens that you literally have to dig them out of the ground and a pile of leaves. That's why we bring them home quite dirty. And it must be said that this rubbish and dirt cannot be simply cleared away.

Therefore, it is better to first soak them in cold water for 20 minutes.

Having previously cut off the remaining soil from the stem, place it in a basin with the cap down. Fill with cold water. Place a large flat plate on top as a press to lightly press them down. This way they will be better covered with water and get wet faster.

And for easier cleaning, you can pour a tablespoon of 9% vinegar into the basin. Dirt will be removed much easier and faster.

And while they are soaked in this way, prepare a brush or sponge for washing dishes. It is the easiest one to clean foliage and clay stuck to the cap.

It must also be said that the cap of the milk mushroom has quite interesting shape. I would compare it to a funnel. And very often clay or earth accumulates in the narrowest place of this “funnel”. You can clean it with a toothbrush. Therefore, prepare it too, just in case.

With a knife better mushrooms do not clean. The hat has a somewhat fleecy terry structure, and if you use such a sharp tool for cleaning, you can ruin all its natural beauty. With a knife you can only scrape the leg so that it acquires its natural white color.

2. And so, after the mushrooms have been in the water for the required time, you can begin cleaning them. For this we use both brushes or a sponge.

Fresh, young specimens have quite light color. Older specimens already have a yellow cap, and they also have a hollow stem. It is better to cut it off, as it is already quite tough.

If you salt young specimens, their color will remain white, with a slightly bluish tint. Old mushrooms will have yellowish-gray tints. Of course, they will not be as beautiful as their young counterparts, but they can be eaten.

In Siberia, milk mushrooms are often salted together with mushrooms and saffron milk caps. Color ready-made dish may in this case differ from the usual. But the taste is amazing!

Today I also have several waves. I will also use them. These mushrooms are always clean and tidy, they apparently always worry about their appearance, which is why they got their name.

3. Washed mushrooms can be cut into two to four parts, or you can leave them whole. It depends on their size. Of course, whole mushrooms always look better than chopped ones. And putting these on the table as a snack is a pleasure!

As a rule, if the “catch” is large, then you can sort them, and cook some whole, and cut some. But today my “catch” is quite modest, and I don’t have much to sort. Therefore, I leave small specimens whole, and cut larger ones into two to four parts. And all this will be the contents of one jar.

4. Transfer the washed and cut (if cut) mushrooms into a cooking vessel. Good for this large saucepan or an enamel bucket, especially if there are a lot of mushrooms. Fill them with water. Add salt to taste. The brine should be a little saltier than the liquid that is familiar to our taste, or, for example, broth. Depending on the volume of mushrooms, you can add one to three tablespoons of salt.

Since I have very few mushrooms, and I only get one jar, I only add a spoonful of salt.

It is best to use coarse salt, but not rock salt. She's dirty and for her correct use, the brine must be prepared in advance, without mushrooms. Then strain, strain. In general, a long time. And do not take iodized salt; it is believed that its use can cause unnecessary fermentation processes.

The milk mushrooms need to be boiled. And you can use two options for this:

• simply cook in salted water.
• cook in salted water with the addition of currant leaves, dill and bay leaves.

In the second option, you will get a real brine, which will immediately give some taste to the mushrooms. You can cook them in it and pour the contents of the jars with it.

I choose the first option. I will put the greens in jars fresh.

5. And so, let the brine boil, then reduce the heat. The brine should not boil too much, but it should not just remain without any movement. Light boiling is the state we need at the moment.

Foam will form during the cooking process. It must be removed. Together with it, we will remove accidentally left leaves and small forest litter.

6. Mushrooms should be cooked for 20 minutes. Then place them in a colander and allow the water to drain. Don't throw out the brine, we'll need it later.

7. Rinse the jars thoroughly and sterilize. It is best to use small containers. I have it prepared liter jar, in it I will salt our mushrooms.

Prepare the lids. You can use both screw caps and regular nylon caps. Both should also be washed thoroughly and then doused with boiling water.

Metal lids can be kept in boiling water for up to 5 - 7 minutes, and even boiled. But nylon ones should be kept in boiling water for no more than 10 - 15 seconds so that they do not melt.

8. Greens also need to be scalded with boiling water.

In each jar put one dill umbrella, two black currant leaves, one bay leaf, a piece hot pepper(who likes), black peppercorns - 5 - 8 pcs. You can also add one chopped clove of garlic for flavor.

If desired, you can also add one or two clove buds.

9. Start laying out the mushrooms in layers. If the mushrooms are whole, then place 3-4 pieces down and sprinkle with salt. For this amount you will need one incomplete teaspoon. If they are cut, then their quantity should approximately correspond to the above number.

Lay out all the mushrooms in layers. Try not to crush them, but insert them quite tightly. Excess voids prevent the mushrooms from staying crispy. And also, try to lay them out not in a mess, but for example, only with the caps up, or only with the caps down. This way the mushroom plates will be better preserved and will not break during storage or when they are further removed from the container.

And don't forget to sprinkle them with salt. Don't be afraid, there won't be much. The mushrooms are quite dense, and salt is needed so that they can be well salted inside. Approximately in the middle, place another sprig of dill and a chopped clove of garlic.

10. Bring the drained brine to a boil and pour it into the jar to the very top. So that when you cover it with a lid, excess liquid spills out. Screw the lid on or put on a nylon one.

11. Allow to cool and then store in a cool, dark place. In an apartment you can only store mushrooms in the refrigerator. You can also use a cold basement in your home.

The finished product can be eaten within a week. Of course, the mushrooms will not have time to fully gain their strength, but they will already be quite tasty. They gain full flavor in about three to four weeks.

You can serve milk mushrooms with hot boiled potatoes. It’s very tasty to season them with chopped onions, sour cream or vegetable oil.

Salted milk mushrooms in jars for the winter using the hot method

This is another recipe according to which you can prepare milk mushrooms by pre-soaking them. The recipe is as simple as the one suggested above, but it will take more time. And this is exactly the time needed for soaking.

As already mentioned, you can soak mushrooms for a day or two. The author of the video suggests a day.

Let's see how it's done.

The mushrooms turned out very beautiful and white. And I'm sure they will be very tasty.

Salted mushrooms can be used not only in everyday food; they are always great served with festive table. This appetizer is always welcome on the table for any holiday.

You can also make solyanka or solyanka with salted mushrooms. You can also use them to prepare main courses, or add them as an ingredient to salads. So, or simply unthinkable without adding mushrooms. And if in the original we use champignons or other pickled mushrooms, then with the addition of salted ones we can get new interesting tastes.

When salted milk mushrooms are in the refrigerator, you don’t have to worry that the family will go hungry. Having quickly boiled pasta or potatoes, taken out the treasured jar, and seasoned the contents with butter, within half an hour after the start of cooking, a delicious, desired dinner will be on the table.

Therefore, if there is an opportunity to salt mushrooms, do not miss it. Moreover, the pickling itself with the proposed recipe will not cause you any trouble.

Bon appetit!