Bitter hot taste and elasticity muzzle create hostesses in the kitchen a lot of trouble, especially when preparing for the winter. I want to get rid of the bitterness caused by milky milk, and at the same time maintain their original hardness. Despite these contradictory properties of mushrooms, they still found their place in many dishes. In addition, lovers of "quiet hunting" appreciate them for their saturation with vitamins and proteins, as well as for their caloric content, which is equal to meat. We managed to collect tips from experienced chefs and learn in detail how to prepare tasty milk mushrooms for the winter.
Drying gruzdey
Like all mushrooms, these representatives of the genus of Russula are very demanding on the drying process, which can be carried out not only under the influence of sunlight, but also in the oven, on the fire.
Important! Because of the taste of the cheesecakes, they were included in the list of conditionally edible mushrooms. They are not toxic and not hallucinogenic, but are suitable for consumption only after special treatment.
If you have chosen this particular one of the many ways of harvesting for the winter of the wetlands, you should have young mushrooms that are not flabby before you start working. Collect intact specimens, carefully inspect them, clean from the remnants of leaves and earth. After that, 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 can become moldy and crumble. Large mushrooms should be divided in half and all cut off the legs.
Now it's time to decide where you will be harvesting milk mushrooms for the winter.
How to dry milk mushrooms in a natural way
Stringed on pre-cooked rods of stainless materials or harsh string mushrooms hang in the air on a sunny day or in a well-ventilated dry room. It is desirable that the drying takes place away from the road, in a place protected from wind and dust. The ideal option is a loft or roof.
To prepare milk mushrooms in the air and the sun, you can use a wooden sieve, a sheet of plywood and even an ordinary table. In these cases, the blanks are spread out in a thin layer and are made to turn them in time. Sun-baths are necessary for mushrooms until they lose their juiciness, become dry and brittle. For this, with good weather sometimes enough days.
How to dry milk mushrooms using the oven
When the dampness on the street does not allow cooking in a natural way, dry the milk mushrooms in the oven. At first they are kept at temperatures up to 50 degrees and 
placed at the top of the oven. And when the moisture evaporates, after about 4 hours, the temperature can be gradually adjusted to a level of 75 degrees and rearranged lower. Do not forget to turn over the mildews and make sure that they are not worn out. It is recommended to dry them at the initial temperature. If you want to put on a few baskets of forest gifts for drying, you can, without waiting for the completion of the process of the first pan, put the second in the top row. But remember that for each batch, the inventory must be washed and dry completely.
Did you know? Gourmets refuse dried mushrooms, believing that in the process they lose their taste and become an unpleasant dark color.
Ready-made mushrooms are placed in plastic bags and sent to storage away from strongly smelling products. Before eating, they must be scrupulously washed and kept in water for several hours in order for their inherent bitterness to disappear.
How to pickle milk mushrooms for the winter
Salty milk mushrooms became popular with a variety of recipes for winter cooking. It is these blanks that are very popular with cooks of different levels. Depending on taste preferences, there are several salting techniques. And almost always eliminated the risk that the mushrooms get tasteless.
How to prepare milk mushrooms for salting for the winter
Delicate spicy taste forest trophies will acquire only after doing some cooking tricks. In the process of preparation, as usual, they need to be sorted out, sorted out, cleaned of soil residues and weighed. Immediately throw out the spotted mushrooms with insects or worms living in them. Then rinse all selected thoroughly, preferably in running water using a washcloth or a toothbrush. Clean mushrooms are left for three days in an enamel pan to soak.
And the water needs to be updated daily every 4 hours. If the kitchen, where there is a capacity, is hot, it will be enough for two days. Readiness is checked by chewing a small piece of mushroom. If they do not bitterly, they are thoroughly washed and large specimens are cut.
How to salt milk mushrooms for the winter in a cold way
Before cooking milk mushrooms for the winter with this technology, it is important to take their soaking seriously - this will reflect on their taste. Traditional simple salted recipes do not require excess ingredients.
To prepare you need:
- 2 glasses of salt;
- old dill stalks without caps;
- several leaves of cherry (can be replaced by currants);
- horseradish leaves;
- a few cloves of garlic;
- 5 kg weights.
Milk salt and shift in the prepared container. A wooden tub, enameled pan will do. It is important that the dishes do not have splits and rust stains. Small mushrooms dipped in salt each separately. Then generously we shift them garlic, chopped horseradish. To make your pickle not dark, experienced chefs recommend that you do not tie it tightly with gauze, on which you can put all the remaining leaves on top, including horseradish.
Then we cover with a plate (if we are talking about a saucepan) or a circle, we press it up with something heavy, but small, so that the mushrooms will soon be drowned in the brine that will be released. We send the keg to the cellar and make sure that there is no mold on top.
If you salt the milk mushrooms in a cold way for the first time, remember: to avoid this, the top layer should always be in brine. In a month it will be possible to diversify your table with pickles. Ready-made mushrooms strike the whiteness with fleshy flesh and taste, they are put in glass jars or left in a tub.
Important! In no case do not clog the salty mushrooms with a tight lid. This contributes to the development of microbes that cause botulism and poisoning.
Salted milk mushrooms are used to prepare simple salads, festive dishes, various snacks and savory diet cutlets. It is also served as a separate dish with sunflower oil and onions.
How to salt mushrooms in a hot way (in banks)
This method is designed for impatient fans of mushroom dishes. Delicious milk mushrooms can be savored in a few weeks. Also, the technique is considered safer, because during harvesting the mushrooms are heat treated. Salting gruzdy in a hot way is also not troublesome. The composition of the marinade can only be from vinegar and salt, and can be supplemented with leaves of laurel, currant, cherry, horseradish; chives, dill, allspice or black pepper. Ingredients can be expanded to your liking.
For marinating mushrooms in the classic recipe are needed:
- currant leaves;
- 2 tablespoons of salt;
- 1 kg of masks;
- 1 liter of water;
- 6 tablespoons of vinegar;
- 2 tablespoons of sugar.
Prepared mushrooms cut and put in a pot of water. After boiling, boil for another 10 minutes, removing the foam. Mix salt and sugar with water, add vinegar and set on fire. When it boils, add mushrooms and boil for about 20 minutes. After that, we shift them into jars and roll up the lids.
When choosing a method of cooking, many are interested in how to store salted milk mushrooms. When comparing loses the cold way. Such mushrooms can stand in the cellar for no more than six months, and marinated and year will not spoil. True in both ways, their hardness is lost, the pickle is suitable for filling in pies and soup.
Ways to freeze gruzdy
On the freezing inexperienced mushroom pickers are often punctured. Subsequently, the milk mushrooms after thawing are similar to something slippery, gray and unpleasant.
Obviously, this method is not easy and requires certain knowledge:
- Milk - wet mushrooms. If you send them into the freezer without prior processing, they will retain their natural bitterness and will not be suitable.
- The smaller the porosity, the more the mushroom is suitable for freezing.
- Before freezing, milk mushrooms should be sorted by size. Big cut into pieces.
- Frozen mushrooms can be stored no more than four months at a temperature of -14 degrees.
- Mushrooms can be thawed only once.
- When defrosting, milk mushrooms are not thawed in a microwave or oven.
- Before freezing, milk mushrooms are boiled, fried or just scalded.
Did you know? In Western countries, the Georgians do not recognize, at the same time, these mushrooms are popular in the post-Soviet territory.
Wet freeze raw
Sorted mushrooms are thoroughly washed and cleaned of dirt. In some cases, they are recommended to soak as salting. By the way, the bitterness also goes away. After this procedure, mushrooms watered with boiling water and packaged in a freezer. You can also freeze salted mushrooms in a cold way. Before they must be carefully squeezed out of excess moisture.
Boiled frozen milk mushrooms
Cleaned and washed mushrooms are thrown into the pot with boiling water. After boiling boil for another 10 minutes and discard in a colander. When the water is completely drained, mushrooms are packed in the freezer. The less moisture remains - the better the product will be.
Frozen Roasted Gruzdy
Washed and chopped mushrooms are ground into pieces, poured into a hot frying pan and fried for 20 minutes in sunflower oil. Salt and pepper to taste. For the formation of a golden brown cover in the last minutes is to remove. When the preform is cooled, it is distributed into containers and sent to the refrigerator. You can torment milk mushrooms in the oven without adding oils. To moisture evaporated well, set the temperature to 180 degrees and constantly stir the contents of the pan. Cold mushrooms ice.
