Milk milk from frozen milk mushrooms: recipes with photos, how to cook soup

Freezing boiled milk mushrooms

An important point: the freezing method is mainly used for boiled milk mushrooms, since in their raw form these mushrooms retain an unpleasant bitterness.

The mushroom is a dirty mushroom, so it must be thoroughly cleaned of dirt and leaves and rinsed under running cold water. The legs of the milk mushrooms are cleaned of soil and needles. Next, the milk mushrooms, sorted by size, are boiled for 10-15 minutes, that is, the mushrooms are almost cooked. With prolonged cooking, the bitterness contained in milk mushrooms is completely removed.

Freezing raw milk mushrooms

If there is absolutely no time, milk mushrooms can be frozen raw. Before storing in the freezer, the mushroom should first be cleaned, washed, and cut into small pieces. For freezing, take young milk mushrooms without wormholes. When slicing, all damaged mushrooms should be discarded. Such mushroom preparations will come in handy in winter when preparing delicious Georgians!

Boiled, fried or raw milk mushrooms should be stored in the refrigerator at a temperature of minus 18°C. Honey mushrooms, champignons, chanterelles and other lamellar mushrooms are prepared in a similar way.

Frozen milk mushrooms do not need to be thawed before cooking so that the mushrooms do not lose their attractiveness.

Bitterish pungent taste and elasticity of milk mushrooms

They create a lot of trouble for housewives in the kitchen, especially when preparing for the winter.
I want to get rid of the bitterness caused by the milky milk, and at the same time preserve their original hardness. Despite these contradictory properties of mushrooms, they still find their place in many dishes.
In addition, lovers of “quiet hunting” value them for their richness in vitamins and proteins, as well as for their calorie content, which is equivalent to meat. We managed to collect advice from experienced chefs and learn in detail how to prepare delicious milk mushrooms for the winter.

Like any mushrooms, these representatives of the Russula genus are very demanding on the drying process, which can be carried out not only under the influence of sunlight, but also in the oven or over a fire.

Important!
Due to their taste characteristics, milk mushrooms are included in the list of conditionally edible mushrooms.
They are not toxic or hallucinogenic, but are suitable for consumption only after special processing. If, of the many ways to prepare milk mushrooms for the winter, you have chosen this one, before starting work you should have young and not flabby mushrooms collected in sunny weather. Select undamaged specimens, carefully inspect them, and clean them of any remaining leaves and soil.

After this, wipe with a damp cloth, but do not wash. Water is very quickly absorbed into the structure of forest trophies, as a result of which they lose their taste properties, and over time they can become moldy and crumble. Large mushrooms should be divided in half and the stems of all should be cut off.

Now it’s time to decide where you will harvest milk mushrooms for the winter.

How to dry milk mushrooms naturally

Mushrooms strung on pre-prepared rods made of stainless materials or raw threads are hung in the air on a sunny day or in a well-ventilated dry room.

It is advisable that drying takes place away from the road, in a place protected from wind and dust. The ideal option is an attic or roof.

To cook milk mushrooms in the air and the sun, you can use a wooden sieve, a sheet of plywood, or even an ordinary table. In these cases, the workpieces are spread out in a thin layer and care is taken to turn them over in time. Mushrooms need sunbathing until they lose their juiciness and become dry and brittle. In good weather, sometimes a day is enough for this.

How to dry milk mushrooms using the oven

When the dampness outside does not allow for natural cooking, dry the milk mushrooms in the oven.

First, they are kept at temperatures up to 50 degrees and placed at the top of the oven.
And when the moisture has evaporated, after about 4 hours, the temperature can be gradually adjusted to 75 degrees and moved lower. Don’t forget to turn the milk mushrooms over and make sure they don’t steam.
It is recommended to dry them at the original temperature. If you want to dry several baskets of forest products, you can, without waiting for the first baking sheet to complete the process, place the second one in the top row. But remember that for each batch the equipment must be washed and wiped dry.

Did you know?
Gourmets refuse dried mushrooms, believing that during processing they lose their taste and acquire an unpleasant dark color.
Ready mushrooms are placed in plastic bags and stored away from strong-smelling foods. Before eating, be sure to wash them thoroughly and soak them in water for several hours so that their inherent bitterness goes away.

Preparation

In this form, the product can be stored for up to six months. Mushrooms are ready to use and can be added to soups, pie fillings, and so on.

How to defrost correctly

Raw frozen mushrooms are first thawed in the refrigerator on the bottom shelf, and then kept at room temperature for some time, but not more than 1 hour.

Boiled mushrooms are already ready to use. They do not need to be defrosted first; they can be immediately added to soups and other dishes during cooking.

Bitterish pungent taste and elasticity of milk mushrooms

Now it’s time to decide where you will harvest milk mushrooms for the winter.

How to dry milk mushrooms naturally

Mushrooms strung on pre-prepared rods made of stainless materials or raw threads are hung in the air on a sunny day or in a well-ventilated dry room.

It is advisable that drying takes place away from the road, in a place protected from wind and dust. The ideal option is an attic or roof.

How to dry milk mushrooms using the oven

When the dampness outside does not allow for natural cooking, dry the milk mushrooms in the oven.

How to pickle milk mushrooms for the winter

Many people love salted milk mushrooms due to the variety of recipes for preparing them for the winter.

It is these preparations that enjoy great success among chefs of all levels. Depending on taste preferences, there are several pickling techniques. And the risk that the mushrooms will turn out tasteless is almost always eliminated.

How to prepare milk mushrooms for pickling for the winter

Forest trophies will acquire a delicate spicy taste only after performing some culinary tricks. During the preparation process, as usual, they need to be sorted, sorted, cleaned of soil residues and weighed. Immediately throw away mushrooms covered with spots, with insects or worms living in them. Then rinse everything selected thoroughly, preferably in running water using a washcloth or toothbrush. Clean mushrooms are left to soak in an enamel pan for three days.

Moreover, the water needs to be renewed daily every 4 hours. If the kitchen where the container is located is hot, two days will be enough. Check readiness by chewing a small piece of mushroom. If they are not bitter, they are thoroughly washed and large specimens are chopped.

How to salt milk mushrooms for the winter in a cold way

Before preparing milk mushrooms for the winter using this technology, it is important to take their soaking seriously - this will affect their taste.

Traditional recipes for simple salting do not require excess ingredients.

To prepare you need:

2 cups table salt;
old dill stems without caps;
several cherry leaves (can be replaced with currants);
horseradish leaves;
several cloves of garlic;
5 kg of milk mushrooms.

Salt the milk mushrooms and transfer them to the prepared container. A wooden tub or an enamel pan will do. It is important that the dishes are free of cracks and rust stains. Dip small mushrooms in salt, each separately. Then generously top them with garlic and chopped horseradish. To prevent your pickle from darkening, experienced chefs recommend loosely tying it with gauze and placing all the remaining leaves on top, including horseradish.

Then we cover it with a plate (if we are talking about a saucepan) or a mug, and pour something heavy but small on top, so that the mushrooms will soon drown in the brine that will be released. We send the barrel to the cellar and make sure that mold does not form on top.

If you are salting milk mushrooms cold for the first time, remember:
to avoid this, the top layer should always be in brine.
In a month, you will be able to diversify your table with pickles. The finished mushrooms amaze with their white, fleshy pulp and taste; they are transferred to glass jars or left in a tub.

Important!
Under no circumstances should you seal the salted milk mushrooms with a tight lid.
This promotes the development of microbes that cause botulism and poisoning. Salted milk mushrooms are used to prepare simple salads, holiday dishes, various snacks and savory dietary cutlets. It is also served as a separate dish with sunflower oil and onion.

How to pickle milk mushrooms using the hot method (in jars)

This method is created for impatient mushroom lovers.

You will be able to savor the delicious milk mushrooms in just a few weeks. The technique is also considered safer, because during harvesting the mushrooms undergo heat treatment. Salting milk mushrooms using a hot method is also not troublesome. The composition of the marinade can only be vinegar and salt, or it can be supplemented with laurel leaves, currants, cherries, horseradish; cloves of garlic, dill, allspice or black pepper. You can expand the ingredients according to your taste.

To marinate mushrooms according to the classic recipe you need:

currant leaves;
2 tablespoons salt;
1 kg of milk mushrooms;
1 liter of water;
6 tablespoons vinegar;
2 tablespoons sugar.

Cut the prepared mushrooms and place them in a pan with water. After boiling, cook for another 10 minutes, removing the foam. Mix salt and sugar with water, add vinegar and put on fire. When it boils, add the mushrooms and boil for about 20 minutes. After that, transfer to jars and roll up the lids.

When choosing a cooking method, many are interested in how to store salted milk mushrooms. When compared, the cold method loses. Such mushrooms can remain in the cellar for no more than six months,

and pickled ones won’t go bad for a year. True, in both methods their hardness is lost; the pickles are suitable for filling in pies and soup.

Freezing milk mushrooms for the winter at home

When pickled, they can be stored for no longer than twelve months. Today, different methods of preparing milk mushrooms are known. The most popular are salting and marinating. Dried or frozen mushrooms are of little use for further use. Most people prefer pickling, believing that such milk mushrooms are much tastier than those that were filled with marinade.

Mushrooms prepared in this way are very tasty and pleasantly crunchy. However, the second method is also popular among modern housewives, since it is considered safer. This is one of the easiest ways. Its main advantage is that there is no need to pre-soak the mushrooms. In this case, you can limit yourself to simple cleaning of the product. As for the brine, to prepare it, for each liter of liquid you will have to use two tablespoons of salt, bay leaf, black peppercorns, dill seeds, horseradish and garlic.

In order for the preparation of milk mushrooms for the winter to proceed without complications, you must strictly follow the recommended technology. At the initial stage, the mushrooms are boiled in lightly salted water. They are simmered under the lid for about a quarter of an hour. It is important not to overdo it with salt. It is enough to put no more than three tablespoons of this component into a ten-liter container. Next, the milk mushrooms are sent to the brine prepared in advance according to the above recipe and boiled for ten minutes. Then the mushrooms are put under pressure and wait until they cool completely.

After this, the container is kept for a week in a cool place. After seven days, the milk mushrooms are placed in pre-sterilized jars, filled with brine, a tablespoon of vegetable oil is added and covered with plastic lids. After another three or four weeks, the product is completely ready for use.

It should be noted that harvesting milk mushrooms in this way takes at least forty days. For this you can use not only barrels, but also ordinary glass jars.

In the first case, the mushrooms will be more tasty and aromatic. But modern realities are such that not every housewife has the opportunity to use a barrel made of natural wood. In addition, not all families consume large amounts of mushrooms. Therefore, you can salt them in standard glass containers.

Two or three bay leaves. Horseradish leaves. A couple of cloves of garlic. Ten cherry and currant leaves each. Three stems of umbrella dill. Two tablespoons of table salt. After this, pre-soaked mushrooms are placed in containers with spices, compacted thoroughly and filled with water.

The filled jars are covered with clean gauze and nylon lids, and then sent to the refrigerator. After about a month, the product is completely ready for use. Having figured out how to cold salt milk mushrooms for the winter, one cannot fail to mention one important nuance.

Before serving, these mushrooms must be thoroughly washed. It should be noted that mushrooms prepared in this ancient way are imbued with the aroma of natural wood, so they turn out extremely tasty.

Methods for freezing milk mushrooms

When frozen, inexperienced mushroom pickers often pierce.

Subsequently, after defrosting, the milk mushrooms look like something slippery, gray and unpleasant.

Obviously, this method is not easy and requires certain knowledge:

Milk mushrooms are wet mushrooms. If you put them in the freezer without pre-treatment, they will retain their natural bitterness and will be unusable.
The less porosity, the more suitable the mushroom is for freezing.
Before freezing, milk mushrooms must be sorted by size. Large ones are cut into pieces.
When frozen, mushrooms can be stored for no more than four months at a temperature of -14 degrees.
Mushrooms can only be thawed once.
When defrosting, milk mushrooms do not thaw in the microwave or oven.
Before freezing, milk mushrooms are boiled, fried or simply scalded.

Did you know?
In Western countries, milk mushrooms are not recognized, but at the same time, these mushrooms are popular in post-Soviet territory.

Freezing milk mushrooms raw

Sorted mushrooms are thoroughly washed and cleaned of dirt.

In some cases, it is recommended to soak them as if for pickling. By the way, the bitterness will also go away. After this procedure, the mushrooms are poured with boiling water and packed in the freezer. You can also freeze salted mushrooms in a cold way. They must first be carefully squeezed out of excess moisture.

Boiled frozen milk mushrooms

Peeled and washed mushrooms are thrown into a pan of boiling water.

After boiling, boil for another 10 minutes and discard in a colander. When the water has completely drained, the mushrooms are packed in the freezer. The less moisture remains, the better the product will be.

Freezing fried milk mushrooms

Washed and chopped mushrooms are chopped into pieces, poured into a hot frying pan and fried for 20 minutes in sunflower oil.

Salt and pepper to taste.
To create a golden brown crust, remove the lid in the last minutes. When the workpiece has cooled, it is distributed into containers and sent to the refrigerator.
You can simmer milk mushrooms in the oven without adding oils. To ensure that the moisture evaporates well, set the temperature to 180 degrees and constantly stir the contents of the baking sheet. Cold mushrooms freeze.

If you ask any mushroom picker how to properly process and preserve milk mushrooms for the winter, you will certainly receive a complete dossier on such mushrooms and a lot of other useful information. The fact is that they have always been in honor of the Russian people since the time of Ancient Rus'. They were used to cook aromatic soups, make savory pickles, and tender pies. Many traditions of that time have survived to this day. In this article you can take a closer look at these delicious mushrooms and how to process them.

While residents of Western countries avoid the loose caps of milk mushrooms and consider them poisonous, in Russian forests mushroom pickers organize a real hunt for them. There are quite a few types of such forest gifts:

If you think that people have preserved their love for milk mushrooms since ancient times only because of their impeccable taste, you should know that they also have healing properties. They were always present at the feasts of rich nobles. The valuable microelements contained in such mushrooms will help cure diabetes, tuberculosis and even emphysema. Milk mushrooms can be a real boon for vegetarians, as they contain important and essential amino acids.

Features of pre-treatment of mushrooms

First of all, you need to remember that milk mushrooms contain toxic substances that need to be disposed of before further preparation. Since these products are considered conditionally edible, they must be carefully processed before salting or frying. When you bring wild mushrooms home, under no circumstances should they be tightly closed and sent in this form to a cold place. This will significantly increase the risk of botulism, since in an environment without oxygen, intensive growth of pathogenic bacteria begins. That is why you need to thoroughly wash and clean each mushroom.

How to process milk mushrooms after harvesting? You need to strictly follow the recommendations of experienced mushroom pickers to get rid of toxic substances and maintain the excellent taste of the product. In fact, there is nothing difficult about this if you do everything in order:

Sort mushrooms by type. If you collected not only milk mushrooms, but also other forest inhabitants, you need to sort them by type, since some varieties are generally better not kept in one place. You can also separate small mushrooms from large units, which will make cleaning them much easier and faster.
Free the mushrooms from large debris. Milk mushrooms grow near mighty stumps next to young trees under old leaves and moss; ants and other insects settle next to them. Getting rid of this junk manually can not only be difficult, but also painfully time-consuming. If you want to learn how to quickly clean milk mushrooms, a little trick will help you with this: get a small brush with soft bristles. It will help you quickly and effortlessly remove pine needles, bugs and pieces of leaves.
Finish cleaning with a knife. This sharp object will complete the stage of cleaning the milk mushrooms from dirt and debris, since with its help you can trim and scrape off all excess. Remove wormy spots, spoiled particles and stem.

Only after all these procedures can you start washing.

Conditionally edible mushroom like this

Milk mushrooms are classified as conditionally edible mushrooms. This does not mean that it is poisonous, but only that it can be eaten only after certain manipulations designed to improve its culinary properties. In the case of milk mushrooms, this is its bitterness. At the same time, it contains no toxic or hallucinogenic substances, so we are talking only about “taste” conditional edibility.

Nevertheless, in the West, milk mushrooms are considered unfit for food. It is consumed mainly in the territory of the former USSR, where the mushroom has been of industrial importance since the 9th century. It was harvested in countless quantities, which was facilitated by the ability of the fungus to group in colonies. The Church Slavonic “Gruzdie”, which means “heap”, gave it its modern name. In those days, milk mushrooms were mainly pickled for the winter, and already salted mushrooms were used to prepare various dishes. But is milk mushrooms only suitable for pickling?

How to wash milk mushrooms correctly?

Place the cleaned mushrooms in a wide bowl under running water, rinse the food several times, then cover with cold water and leave for several hours. It should be easy to wash the milk mushrooms from the remaining dirt, as they will become soggy and will not adhere firmly to the surface. It is recommended to soak milk mushrooms for three days. During this time, the products must be completely free of toxic substances, bitterness and any other harmful components.

Now you know how to wash milk mushrooms and make them suitable for further cooking. Then you can leave the mushrooms whole or cut them into smaller pieces.

Frozen milk mushrooms are an ideal preparation for the winter

Due to the fact that these products are conditionally edible, many people wonder whether it is possible to freeze milk mushrooms for the winter. Of course you can! However, it is better to boil them first. To do this, place a deep saucepan with cold water and milk mushrooms in it over medium heat, add a little salt to the future broth and bring the mushrooms to a boil. After this, you need to cook them for 15-20 minutes. Next, dry with a paper towel or place in a colander and keep there until the liquid has completely drained. Place dry boiled milk mushrooms in bags or plastic containers that are tightly closed with a lid, and then put them in the freezer.

Freezing milk mushrooms is also possible after frying. To do this, carefully peel the mushrooms, chop them finely, and then heat a mixture of vegetable and sunflower oil in a frying pan, add the mushrooms there and salt them to taste. Simmer the milk mushrooms for 20 minutes under the lid, and then try to fry all the excess liquid. You can freeze them after cooling in special plastic containers with lids.

Proper processing of mushrooms allows you to freeze milk mushrooms for the winter, even in their raw form after soaking. The secret of success is that the products must be practically flawless, clean and free of worms. When they go through the soaking stage, they should be thoroughly dried, cut, and placed in bags or containers.

Frozen mushrooms are added to various marinades, hearty borscht, and mushroom soups. Processing milk mushrooms removes their bitterness and toxic substances, so in a variety of culinary masterpieces they can reveal themselves in all their glory and delight you with their unique taste. Try making a delicate cheese julienne with milk mushrooms or add them to the pie. Frozen semi-finished products can be stored in the refrigerator for up to 6 months.

Popular wisdom says: “Summer stores, winter eats.” Indeed, it is sometimes impossible to cook in winter what seems so familiar and everyday in summer. And I really want to surprise my family with something unusual, tasty, but healthy, especially during the cold season, when the most important vitamins for humans are so lacking. However, while searching for a recipe for an original dish, it turns out that many vegetables or fruits are missing that cannot be found in stores in winter. That's when the supplies you made in the summer will help you. On a frosty winter day it is very good to prepare milk mushrooms from frozen milk mushrooms. The recipe is very simple.

To prepare such a very healthy and nutritious soup (per 10 servings), you will need the following products:

The traditional recipe says that Georgian mushrooms should be cooked in the following order:

1. Rinse the pre-thawed milk mushrooms with clean water and cut into small pieces. If the mushrooms are fresh, after cleaning and thoroughly washing them, it is better to balance them (hold them in boiling water) for 5 minutes so that the milk mushrooms do not crumble later and the soup does not turn into a “mush”.

By the way:
some housewives, on the contrary, recommend not cutting the milk mushrooms, but pounding them in a mortar until the juice appears.
This makes the broth richer and thicker. First you should use one and then another recipe to choose the option that suits you. 2. Wash the potato tubers thoroughly, peel and cut into cubes or strips.

3. Place the mushrooms and potatoes into boiling water and let simmer for 10 minutes.

4. While the water is boiling again, finely chop the onion and fry it in olive oil until the onion turns golden.

5. Place the contents of the frying pan into the pan and mix well, after which you need to cook the soup for a few more minutes over low heat.

6. Before turning off the stove, add an egg beaten with salt and other spices to the contents of the pan and leave on the stove for 5-7 minutes (the recipe requires this!) so that the soup infuses and acquires its final taste and aroma.

7. It is better to serve milkweed in a deep plate with finely chopped greens. If desired, you can add sour cream or mayonnaise.

Note

: if you decide to cook mushroom soup from salted milk mushrooms, then you should first soak the mushrooms for half an hour in cold water. When the excess salt is gone, the milk mushrooms will taste like mushrooms just boiled in salt water.

Use this Georgian mushroom recipe as often as possible so that you will want to cook this wonderful soup again and again. But keep in mind: in the fall you will have to collect and freeze as many milk mushrooms as possible, so that later you can pamper your household with this delicious dish, the recipe for which you have now learned, more often.

Milk mushroom is not a simple mushroom. On the one hand, it belongs to the Milky family, which characterizes it by the presence of bitter milk, which complicates culinary processing. On the other hand, it has one of the densest structures among edible mushrooms, which makes mushroom pickers want to send excess forest trophies to the freezer. Considering this contradictory nature of the mushroom, many are wondering how to freeze milk mushrooms for the winter in order to get rid of the bitterness and maintain their original elasticity. As practice shows, if there is a desire, there are plenty of ways.

Salting cold and hot

At home, milk mushrooms are most often preferred to be salted and pickled.

Cold pickling

To prepare cold-salted milk mushrooms, place the raw caps in containers and add spices and salt.

It is important to choose the right container:

for salting a large number of milk mushrooms, you can use oak barrels, tubs, as well as enamel tanks; the finished mushrooms are still stored in this container, but it must be put away in a cold place (cellar, basement) a few days after storage;
It is convenient to salt small volumes of mushrooms in enamel pans, the main thing is that it is possible to place a load on top;
salting in jars is not recommended; mushrooms are only marinated in such containers;
All containers must be clean and dry.

To enrich the taste, when preparing salted milk mushrooms, you need to add spices and also choose the right salt. It should be without additives, not iodized and not marine. It is better to use a large stone one.

A large amount of chopped garlic, currant leaves, horseradish, dill sprigs, and young cherry shoots are perfect as spices. All greens should be thoroughly washed and chopped if necessary.

The order of stacking mushrooms:

A layer of salt - at least 1 cm - and a layer of spices are poured onto the bottom of the container.
The milk mushrooms are placed on the salt with their caps down, each layer (6-8 cm) sprinkled with salt and a mixture of spices. The optimal salt consumption per 1 kg of mushrooms is 40-50 g.
Fill the container to the top and cover with a layer of salt and herbs.
Cover the contents with a suitable diameter wooden lid (smaller than the diameter of the container itself, so that the lid sinks into it) or a plate and place pressure on them. The top can be covered with a clean cotton cloth.

A few days after pickling, when the mushrooms give juice, you need to take them out into the cold. You can try the preparation after 7-10 days, but the full taste will appear only after 2 months.

Experts advise maintaining a temperature of +5-6°C for storing salted milk mushrooms. If they are lower, the milk mushrooms will freeze and lose both their crispy structure and taste. If they were stored at a higher temperature, they can sour, mold and become a source of dangerous diseases.

If you salt mushrooms in small containers, you can transfer them to glass jars, being careful not to disturb the structure of the caps. When transferring, be sure to pour all the brine, trying to ensure that it completely covers the mushrooms - they should not dry out. If there is not enough brine, you can prepare fresh one and add it to the top of the jar.

To store salted milk mushrooms in the refrigerator, cover the jars with plastic lids and place them on the bottom shelf of the refrigerator.

Hot salting

Long-term storage of milk mushrooms can also be ensured thanks to hot salting. With this method, before sending the mushrooms into the saline solution, they are first boiled. Prolonged soaking is not required.

Hot salting procedure:

Peeled milk mushrooms are poured with cool water with added salt (10 g of salt per 1 liter), brought to a boil and boiled for 5-6 minutes. The liquid is drained and will no longer be useful.
Boiled mushrooms are poured with fresh boiling water (0.5 cups per 1 kg), salt is added in the same proportion as the first time, brought to a boil again and kept on fire for 10 minutes. Add spices 3 minutes before the end of cooking.
The mushrooms are placed in jars along with the brine, placing them as tightly as possible and pouring the brine up to the shoulders of the container.
Salt milk mushrooms hot for at least 30 days. They can be stored in the refrigerator for 3-4 months.

Milk mushrooms can also be pickled. It’s good to pamper your family with pickles until spring, provided they are stored in the refrigerator. At room temperature, the shelf life will be reduced to 3-4 months.

Remember the main thing: the correct harvesting and storage technology guarantees safe consumption and a long service life of milk mushrooms.

Is it possible to freeze milk mushrooms?

“It is possible” or “not possible” is often determined by comparison. If there are less troublesome mushrooms, then why bother with freezing milk mushrooms? But if the “silent hunt” was very successful, and there is no place to store barrels of pickles, then freezing comes to the rescue. There are at least several reasons that make such preparation of milk mushrooms very attractive:

if in the winter season it’s not a problem to buy imported or greenhouse vegetables, then wild mushrooms are hard to find, and artificially grown champignons and oyster mushrooms seriously lose out in real mushroom aroma and benefits;
the dense body of the milk mushroom (some researchers associate its name with the word “heaviness”) is ideally suited for freezing for the winter: the less porous the product, the less it suffers from the expansion of frozen moisture in the voids, which destroys its structure;
One cannot fail to mention the benefits of real milk mushrooms: its composition is rich in protein, dietary fiber and vitamins C, B1 and B2, which are perfectly preserved when frozen.

Freezing scalded milk mushrooms

The bitterness of milk mushrooms is most clearly manifested only with a cold harvesting method, and with heat treatment it is neutralized. Therefore, before freezing mushrooms for the winter, you can simply scald them thoroughly with boiling water. However, it can still be difficult to do without soaking, not because of the bitterness, but because of forest contaminants that stick firmly to the wet cap and are difficult to wash off under running water. After soaking, dirt easily comes off the surface of the milk mushroom, making it easier to clean. Washed and scalded mushrooms are sorted, large ones are cut into pieces, and small ones are left whole, put into containers and sent to the freezer.

What dishes can be prepared from milk mushrooms?

If necessary, it is better to chop the mushrooms without defrosting and place them in a frying pan. To cook, you can lower them whole into the pan. Many housewives are interested in whether it is possible to freeze salted milk mushrooms for the winter, since it is not possible to preserve this preservation for a long time in an apartment. Salted mushrooms can also be frozen by cooking them in their own juice or with broth. If you decide to boil them in water and make broth, first boil the liquid and add salt - this will help preserve the aroma and taste.

Depending on the type, mushrooms are boiled for 10-25 minutes, counting the time from the moment of boiling. Cooking in your own juice is the same as frying without oil.

At the same time, almost all the nutritional properties of the product are preserved. But whether it is possible to freeze milk mushrooms raw, each housewife determines for herself. The mushrooms are cleaned and thoroughly washed, and then placed in a deep frying pan and placed on low heat, adding very little water.

If the volume of mushrooms has decreased by three times, they are ready. This usually happens 15-20 minutes after the start of cooking. The boiled mushrooms are cooled and distributed into jars, filled with the resulting juice and placed in the freezer.

Many people simply wash mushrooms under running water before freezing. But this is not enough. After pre-washing, immerse them in a one percent salt solution for 2 minutes, then drain through a colander and rinse again. This will remove bugs, worms and parasitic larvae from the mushrooms, which may not even be noticed.

Then we cut off all the excess from the mushrooms. We cut large mushrooms into pieces, and leave small ones whole. Then put the mushrooms in a colander and leave it there for several hours. The mushrooms must be dry. Place the mushrooms in bags or containers. Fresh mushrooms. What if milk mushrooms already soaked in oil were frozen?

Comment deleted para graph not available yet Enlightened Thank you, I will definitely try it if possible. Elena Shumova Sage 4 years ago you can make a combined filling for mushrooms.

Freezing boiled milk mushrooms

Before boiling, milk mushrooms must undergo the same thorough cleaning procedure. It is best to put them in already boiling water, which will allow the protein to coagulate and harden, and the structure will be better preserved. After the second boil, it is enough to boil the mushrooms for no more than 10 minutes, after which they should be thrown into a colander and the water should be allowed to drain completely. The less moisture remains, the more elastic the product will remain after defrosting. The dried mushrooms are placed in containers, preferably with the cap down - this way they are less likely to be damaged - after which they can be frozen for the winter.

Freezing fried milk mushrooms

Another way to reduce labor costs for subsequent preparation is to freeze fried mushrooms. To do this, the washed and peeled milk mushrooms are cut into small pieces, after which they are fried for 20 minutes in a frying pan under a lid in vegetable or butter, adding salt to taste. In the last minutes of cooking, the lid is removed to allow the maximum amount of moisture to evaporate. Once completely cooled, the product can be frozen in containers.

Sometimes mushrooms are fried in the oven without adding any fat. To do this, they should be placed in a deep baking tray and simmered at a temperature of no more than 180° C, stirring occasionally, until all the moisture has evaporated. Freezing occurs after cooling to room temperature. This cooking in its own juice allows milk mushrooms to retain their taste and aroma as much as possible after freezing.

How to prepare milk mushrooms for the winter: drying, salting, freezing

Hot salting procedure:

Peeled milk mushrooms are poured with cool water with added salt (10 g of salt per 1 liter), brought to a boil and boiled for 5-6 minutes. The liquid is drained and will no longer be useful.
Boiled mushrooms are poured with fresh boiling water (0.5 cups per 1 kg), salt is added in the same proportion as the first time, brought to a boil again and kept on fire for 10 minutes. Add spices 3 minutes before the end of cooking.
The mushrooms are placed in jars along with the brine, placing them as tightly as possible and pouring the brine up to the shoulders of the container.
Salt milk mushrooms hot for at least 30 days. They can be stored in the refrigerator for 3-4 months.

Pickling is a common and effective way to preserve mushrooms for a long time. Subject to certain conditions, the taste, aroma and value of the product remain unchanged. Let's figure out how to achieve this.

Before frost, you need to cook the milk mushrooms: boil, fry, pre-soak.

Some housewives prefer to store salted mushrooms without brine. It was noticed that fat and oily film do not leave mold any chance. Mushrooms prepared using this option will never become moldy.

Freezing stewed milk mushrooms

Mushrooms can also be frozen together with liquid, but this method is used only when the favorite method for their further use is milkweed, puree soups or julienne. The washed mushrooms are cut and boiled in salted water for 10–15 minutes. Then the first broth is drained, spices and a small amount of boiled water are added and simmered under the lid for another 15 minutes. If desired, add sautéed carrots and onions or other vegetables during stewing. Once cooled, the mushrooms can be frozen in containers with lids. This semi-finished product should be stored for no more than three months.

Recipes for popular dishes made from milk mushrooms

Let's look at some of the most delicious and popular ones.

Appetizer with salted mushrooms in sour cream

To prepare you will need:

1 kg of pickled mushrooms;
3 onions;
sour cream;
parsley and dill.

Preparation:

Rinse the mushrooms well under running water and soak for 1 hour. Cut as desired, add sour cream. The onion is chopped into half rings and added to the mushrooms. Mix well and serve, garnished with herbs.

Fried milk mushrooms

These mushrooms make a great addition to mashed potatoes for dinner. Their preparation does not take much time.

Required Products:

1 kg of fresh mushrooms;
1 bunch each of dill and parsley;
4 cloves of garlic;
salt pepper;
vegetable oil for frying.

Soak fresh mushrooms for 2 hours. Then cut and place in a heated frying pan. Simmer covered for 15 minutes. Finely chop the garlic and herbs. Add them to the pan. Fry until golden brown. At the end of cooking, add salt and pepper.

Vegetable stew with frozen mushrooms

Products:

1 bouillon cube;
1 processed cheese;
4-5 medium potatoes;
carrots - 2 pcs.;
cauliflower - 500 g;
green peas (canned) - 3 tablespoons;
tomato paste - 70 g;
1.5 glasses of milk;
frozen mushrooms - 500 gr.

Dilute the broth cube in 0.5 liters of water. Cut the potatoes into strips and the carrots into slices. Separate the cauliflower into florets. Boil all vegetables in broth. At the end of cooking, add tomato paste and green peas. Simmer covered for 7-10 minutes.

While the vegetables are cooking, chop the thawed mushrooms. Fry them in vegetable oil along with onion rings. Add milk and bring it to a boil. Finely chop the processed cheese and add to the pan.

Drain the vegetables in a colander and allow excess liquid to drain. Then add to the frying pan to the milk-mushroom mixture. Mix well and simmer for 5-7 minutes. Add salt and pepper. Serve the dish hot.

So, milk mushrooms are a wonderful find for any mushroom picker. If you know the basic rules for preparing this product, you can create real culinary masterpieces. Milk mushrooms can be salted, fried, pickled. And also in winter you can prepare wonderful dishes from frozen mushrooms.

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Published on March 17, 2018 by samsonmain. The entry was published in the Mushroom Dishes section. Bookmark the permalink.

Where boletus mushrooms grow: description of varieties

Edible and inedible or false russula mushrooms

Freezing cold-salted milk mushrooms

It happens that too many mushrooms are pickled for the winter. It’s good when the house has a basement, but what if you only have a balcony and a refrigerator? With the onset of sub-zero temperatures, there is nowhere to store the tubs. The owners then face two options: turn a blind eye to the deteriorating wealth (or eat only salted mushrooms) or try to save them by freezing them.

Drain the brine from the mushrooms and squeeze lightly. The less moisture remains, the less “rag” consistency they will have. After this, the product is frozen in the usual way. It should be noted that this method should be considered only as an emergency. Mushrooms frozen after pickling cannot boast of elasticity and are only suitable for okroshkas and pies.

Rules for freezing milk mushrooms

So, you can prepare milk mushrooms for the winter in the freezer in different ways. But it’s worth knowing the basic rules that will keep the product in its best condition:

It is best to calibrate mushrooms before freezing, freezing small ones whole, large ones - chopped;
The date of freezing should always be indicated on the container, since the shelf life of frozen mushrooms is limited and depends on the temperature in the freezer: at temperatures from -14 to -12 °C - mushrooms are stored for only 3-4 months, from -18 to -14 °C - 4–6 months, below -18 °C – up to 8 months;
You should not freeze milk mushrooms mixed with other mushrooms for the winter; Thawed mushrooms cannot be re-frozen.

And finally, a little secret: it is better to use mushroom freezing without preliminary thawing, even using a special microwave mode. If mushrooms are heat treated while frozen, they better retain their structure and attractiveness.

Now, knowing how to extend the life of collected milk mushrooms, you can pamper your family with these gifts of nature all year round, because fresh milk mushrooms on the winter table are truly exotic.

Defrosting rules

Having found out whether fresh mushrooms can be frozen, I want to find out how to defrost them. Experts say that defrosting should take place gradually, by moving boletus mushrooms from the freezer to the refrigerator overnight

. Then they should be kept for 3 hours at room temperature. After defrosting, the product must be used immediately; after re-freezing, the mushrooms will turn into a shapeless mass.

To prepare some dishes, preliminary defrosting is not required; the product is immediately used frozen. For example, when preparing first courses (soups), mushrooms are immediately thrown into boiling water and boiled until completely cooked.

During the “quiet hunting” season, many people wonder how to preserve the entire harvest of mushrooms. A great way to do this is to freeze it. You can freeze both wild mushrooms and those you purchased in a store or market. After all, everyone knows that in the summer the price of mushrooms is much lower.

Porcini mushrooms, chanterelles, honey mushrooms, boletus mushrooms, oyster mushrooms, champignons and other types of mushrooms can be frozen at home. The general principle of freezing is the same for all mushrooms.

First of all, mushrooms are sorted according to the structure of the mushroom. In this case, they distinguish:

marsupials (truffles, morels);
lamellar (for example, russula);
tubular (ceps, boletus mushrooms).

It is preferable to freeze only tubular (or, in other words, spongy) mushrooms raw. The internal structure of the cap of such mushrooms is a porous surface, which, when boiled, absorbs a lot of liquid, and, as a result, the mushrooms will be watery when defrosted. If you had to boil sponge mushrooms, you should lightly squeeze them before freezing.

Lamellar types of mushrooms, such as honey mushrooms, must be boiled before freezing.

The few types of marsupial mushrooms must be boiled and thoroughly squeezed before placing them in the freezer.