Why did the salted milk mushrooms turn pink?

Encyclopedia "Mushroom-Info" Mushroom picker's guide How to serve salted and pickled milk mushrooms to the table

Often the perception of taste sensations depends on the table setting options used. This is a scientifically established fact. Therefore, even the most delicious and skillfully prepared food must be served correctly.

In this article we will talk about how to serve milk mushrooms as a snack and a regular dish. We will pay special attention to how to serve salted milk mushrooms in such a way as to emphasize their delicate and refined taste. All options have been tested by experts, tested in restaurants and are suitable for use at home. See how to serve milk mushrooms to the table, choose several serving and decoration options for yourself, and apply this knowledge in your everyday life.

How to pickle milk mushrooms in a quick way with cherry and currant leaves

The recipe for quick cold preparation of salted milk mushrooms is quite simple, because it uses the only preservative - salt. This option will help you fully experience the taste of milk mushrooms.

• 5 kg of soaked milk mushrooms;
• 250-300 g salt;
• cherry and currant leaves.

A quick way to pickle milk mushrooms is prepared according to a step-by-step description.

After the soaking process, the milk mushrooms are washed well in running water, cut into pieces and placed on a wire rack to drain.

In an enamel pan, lay the leaves on the bottom, then lay out the milk mushrooms, sprinkling each layer with salt. It is important to take a preservative without iodine content so that the mushrooms do not turn black.

A lid without a handle or a plate of smaller volume is placed on top and pressed down with a weight so that the mushrooms are slightly compressed. After 3 days, the mushrooms begin to secrete juice, which, when mixed with salt, becomes brine. Once a day, for 3 days, mix the milk mushrooms in a container.

Mushrooms are placed in sterilized jars, laid in dense layers so that there are no “air” pockets.

Fill with brine, close with screw-on or nylon lids and take out to the basement.

After 20-25 days, the milk mushrooms can be prepared for serving: rinse, season with vegetable oil and green onions, stir.

Who should not eat salted milk mushrooms?

The chemical and vitamin composition of mushrooms makes it clear why milk mushrooms are useful. But the use of this product has limitations. Mushrooms are a heavy food; it will be difficult to digest them in large quantities.

It is advisable to consume salted and pickled mushrooms no more than 2-3 times a week.

Is it possible for pregnant women to eat salted milk mushrooms? You should ask your doctor. It is better at this time to refuse food that is difficult to digest. The same applies to the period of feeding the baby with breast milk.

Additional contraindications to eating salted mushrooms are:

• food allergies;
• acute inflammation in the digestive system;
• pancreatitis;
• ulcer;
• high blood pressure;
• joint diseases;
• gastritis;
• children under 6 years of age.

If you eat mushroom pickles too often, your body will receive excess salt. This can lead to fluid retention and disruption of water metabolism. In this case, the excretory system will be overloaded, which will be reflected in edema, malfunction of internal organs, and can lead to exacerbation of chronic diseases. This will not happen if you rarely eat salted mushrooms.

Due to their beneficial properties, salted milk mushrooms have been popular for many centuries. Mushrooms are not an everyday food, but a delicacy. When used correctly, they will bring benefits and joy with a unique taste.

An old recipe for quick cold salting of milk mushrooms

This old recipe for quickly salting milk mushrooms in a cold way will help preserve the collected mushrooms for the long winter. Although soaking lasts from 2 to 5 days, pickling itself is a very quick process. The ingredients in the recipe are the most common, but the end result is an incredibly tasty and aromatic dish.

• 5 kg of soaked mushrooms;
• 300 g salt;
• 10 cloves of garlic;
• 5 dill umbrellas;
• 8-10 bay leaves;
• 15 black peppercorns.

A quick method of salted milk mushrooms is prepared according to the step-by-step instructions described below.

1. Rinse the soaked milk mushrooms in plenty of water and place on a wire rack to drain excess liquid.
2. Pour a thin layer of salt into prepared sterilized jars.
3. Apply a layer of milk mushrooms so that it does not exceed 5 cm.
4. Sprinkle salt, chopped garlic, black peppercorns, bay leaves and dill umbrellas on top.
5. Lay out the milk mushrooms, sprinkling each layer with preservative and other spices, to the very top.
6. After filling the jars, compact the mushrooms with your hands and close with nylon lids.
7. After a day, the mushrooms release juice, which becomes brine when mixed with salt.
8. Place in the basement or refrigerate for 25-30 days. After the set time, the mushrooms will be ready to eat.

Rules of caution

If prepared and stored correctly, salted milk mushrooms will provide benefits, and they cannot cause harm. You need to follow certain rules when making a tasty and healthy product.

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Milk mushrooms, like all other mushrooms, take nutrients from the soil. For this reason, they cannot be collected near busy highways, landfills, cities, or industrial facilities.

Inexperienced mushroom pickers may confuse milk mushrooms with false or poisonous mushrooms. If you have the slightest doubt, it is better not to take such a mushroom. This will help avoid poisoning. To remove toxic substances, the mushrooms are pre-soaked in cold salted water for 1.5 days.

It is better to throw away spoiled mushrooms, with traces of animal bites or insect activity.

The collected forest gifts must be processed on the same day. There are a variety of mushroom recipes to suit every taste. The shelf life of salted milk mushrooms is 6 months. Then they lose their taste and some of their beneficial properties.

When salting and pickling, jars should not be sealed, this increases the risk of developing botulism. An ordinary polyethylene lid is sufficient.

How to properly salt milk mushrooms in a quick way

Salting milk mushrooms in a quick way is one of the best options for thrifty housewives.

This appetizer will be a good and tasty addition to the holiday table, as well as a regular family dinner.

• 5 kg of soaked milk mushrooms;
• 250-300 g salt;
• 10 buds of cloves;
• 5-8 cloves of garlic;
• 5 horseradish leaves;
• 8 dill umbrellas.

A step-by-step description of the recipe will show you how to properly salt milk mushrooms in a quick way.

1. The bottom of the sterilized jars is covered with chopped horseradish leaves.
2. Pour a layer of salt and lay out the pre-soaked milk mushrooms, caps down.
3. Each layer of mushrooms is sprinkled with salt, dill umbrellas, cloves and chopped garlic.
4. The top layer is covered with horseradish leaves, covered with gauze and a weight is placed on the mushrooms.
5. Cover the structure with a kitchen towel on top to prevent dirt from getting into the jars, and take it to the basement.
6. Mushrooms prepared using the quick pickling method can be eaten within 30 days.

If you want the fruiting bodies to pickle faster, blanch them in boiling water for 5 minutes before putting them in jars.

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Salting milk mushrooms: 8 amazing recipes.

1. Milk mushrooms, salted for the winter.

A simple recipe without adding spices.

In order to prepare milk mushrooms according to this old and simple recipe, you need to take:

Coarse salt - 250 grams; Milk mushrooms - 5 kilograms of soaked mushrooms; The milk mushrooms you collect must first be thoroughly cleaned, removing all places that seem suspicious to you. The wormy areas need to be cut off, and also those places where there are punctures from pine needles should not be left. Afterwards you need to cut off each mushroom and a little of the lower part from the stem. Then be sure to rinse the milk mushrooms, changing the water several times. Then put them in an enamel bucket without chips or a large basin, fill it with water, press down on top with not too heavy pressure so that all the milk mushrooms are constantly in the water. Change the water more often. After a night in the water, the mushrooms will begin to form foam. Immediately drain the water, rinse the mushrooms a couple of times, and add new water again. In general, milk mushrooms can be soaked for two to five days; less is not advisable, otherwise toxic substances will remain in the mushrooms, which can lead to unpleasant consequences. After such soaking, the mushrooms will lose quite a lot in volume, as their juice will be washed out. As soon as you find that the flesh of the mushroom is no longer bitter, the milk mushrooms are completely ready for pickling. Before you start cooking mushrooms, you need to cut them into several pieces. Afterwards these pieces are placed in a large enamel basin. Place a dense layer of milk mushrooms, sprinkle everything with salt, and repeat the same thing again until you have laid out all the mushrooms you have. Afterwards you need to put a large flat lid on top and install pressure on it. The mushrooms should stand like this for three days, and every day you should knead them several times. When the time comes, place the mushrooms in sterilized jars. Place the mushrooms in jars very tightly, as they will be stored without marinade. Therefore, after each layer you will need to compact the mushrooms quite tightly. Cover everything with plastic lids, put it in the refrigerator, let it sit for 2 months. Once this time has elapsed, the mushrooms will be completely ready for consumption.

2. Salted milk mushrooms for the winter.

For this recipe you will need the following products:

Black milk mushrooms - 1 kilogram; Dill umbrellas - 5 pieces; Vegetable oil; Garlic - 5 large cloves; Water; Sea salt, but not iodized - 2 heaped tablespoons. First, put the water on the fire, let it boil, and then pour just a little vegetable oil into it. Milk mushrooms that have already undergone the necessary processing, which we discussed above, need to be placed in water. Let everything cook in this form for about 8 minutes, and then put the milk mushrooms in a colander. The water should completely drain from the mushrooms. Place the mushrooms in an enamel bowl, mix them with salt and dill umbrellas, with very finely chopped garlic. Set aside the dill stems, 5 cm long, we will need them later, but a little later. Next, you need to put pressure on top of the mushrooms so that they fit tightly to each other. The oppression can be removed after 12 hours, but only in order to thoroughly mix the contents of the container. Afterwards, the oppression must be returned to its place for another 12 hours. Then you need to place the milk mushrooms in jars, press them down a little and secure them with dense dill stems laid out crosswise. Mushrooms in jars need to be filled with brine, which is obtained during the process of infusing milk mushrooms under pressure. Then put the mushrooms under nylon covers in the refrigerator for a month. You can try them no earlier than after 30 days.

3. Milk mushrooms, salted with leaves of white cabbage for the winter.

This is a fairly old recipe, familiar to our great-grandmothers.

In order to cook mushrooms according to it, you need to take the following products: Milk mushrooms - 5 kilograms of mushrooms; Fresh horseradish root, small size - 1 piece; Coarse salt, but always without added iodine - 1 cup; Garlic - one head of winter variety; Fresh currant leaves without damage - 20 pcs; Cherry leaves without damage - 20 pieces; Fresh dill - one bunch; 8 cabbage leaves. First you need to sort through all the milk mushrooms and clean them, then you need to soak them in water, which you have already salted a little - added about 5 tablespoons of salt to 10 liters of water. After this, the mushrooms need to be filled with water again, this time for 5 hours. Then you need to thoroughly wash all the prepared greens, wash and peel the horseradish root. Peel the garlic. After this, you need to cut each garlic clove lengthwise into two halves. The horseradish root must be cut into very thin slices. Next, wash the cabbage leaves thoroughly in cold water and tear them into two large pieces each. Then you need to take a container, preferably a plastic basin, and put everything you have prepared into it. A layer of mushrooms should be laid out in two rows, followed by spices with salt and cabbage leaves. Then again mushrooms and so on until the very end, until everything is laid out. After that, take a flat lid and put everything under pressure. At room temperature, mushrooms should remain in this form for approximately two days. During this time, you need to stir the milk mushrooms at least 4 times. Afterwards you need to place the milk mushrooms quite tightly into prepared dry sterilized glass jars. Don’t forget to water the milk mushrooms with the juice that came out of them while the mushrooms were brewing. Cover the mushrooms with plastic lids and store in the refrigerator. Such mushrooms are served on the table after two months.

4. Salted milk mushrooms for the winter with the addition of onions.

For this recipe you need the following products: A 10-liter bucket of fresh milk mushrooms;

Onion; Salt - 1.5 cups of coarse salt. Prepare mushrooms for pickling as described above. Afterwards, the mushrooms, if they are not too large, should be placed whole in a basin; if the mushrooms are large, cut into pieces, sprinkling each layer with salt and onion, cut into rings or half rings. After this, you need to store the milk mushrooms under pressure for a whole month in a cool place, and then put them in dry and sterilized jars and put them in the refrigerator.

5. Salted milk mushrooms in oak leaves.

In order to prepare milk mushrooms with oak leaves, you need to take the following products and spices: Milk mushrooms - one kilogram; Salt - 3 tablespoons without top; Garlic - 5 cloves; Dill with an umbrella - a bunch; Oak leaves - 3-4 small leaves without damage; Cherry leaves - 3 pieces; Horseradish leaf - 1 piece; Black pepper - 6 pieces. First, the mushrooms need to be prepared for pickling according to the method indicated at the beginning of the article. For pickling mushrooms, you need to take salted water; pour and dissolve 5 tablespoons of salt into 10 liters of water. The water is changed three times every day, but salt is added only the very first time. Afterwards, you need to cut off some of the stems from the mushrooms, and wash the mushrooms themselves well. Then you should cut the largest mushrooms into several parts, and the small ones can be pickled whole. Next, you need to take the garlic and peel it, and add horseradish leaves to the container in which you will put the mushrooms for pickling. Mushrooms should be placed caps down, and so on in a couple of layers. Afterwards, you need to salt each layer of mushrooms, put cherry leaves, as well as oak leaves, garlic and dill between each layer of mushrooms. The topmost layer is covered with a clean linen napkin or gauze, and oppression is placed on top. Then you need to put a very heavy load so that everything fits as tightly as possible to each other. If there is little brine, then the load should be even heavier. The mushrooms sit like this for about a month, and then they are put into jars and put in the refrigerator.

6. Salted mushrooms with mustard.

In order to prepare milk mushrooms salted with mustard, you need to take the following ingredients:

Fresh milk mushrooms - 1 kilogram; Salt - 2 tablespoons; Water - half a liter; Dill - 1 umbrella; Grain mustard - 1 teaspoon; Garlic - a few cloves; Horseradish leaves; Allspice - to taste. First, prepare the mushrooms as indicated above - soak them and cut them, if necessary. Afterwards you need to put horseradish leaves and salt, mustard and pepper, dill, and mushrooms into the water. Next, you need to put the container with all this on the fire, boil after boiling for 10 minutes. Afterwards, the milk mushrooms are placed in jars, dry and sterilized, and the whole thing is covered with finely chopped garlic. The jars are stored in the refrigerator under plastic lids. Mushrooms prepared in this way can be eaten after 10 days.

7. Milk mushrooms, salted in hot brine.

In order to prepare salted milk mushrooms for the whole family according to this recipe, you must prepare the following: A kilogram of milk mushrooms; Bay leaves - 2 pieces; 4 cloves of garlic; Dill - 5 sprigs; 5 currant leaves; You need to soak the milk mushrooms and process them for pickling as described above. After you need to cut off the legs, I marinate only the caps using this method. Then you must prepare a brine, which is made from salt - 3 tablespoons per liter of water. This brine is put on fire, allowed to boil, and then the mushrooms are boiled in it for half an hour. Do not forget that the foam must be removed from the mushrooms constantly. After this, you need to remove the mushrooms and wash them. Then take a pickling container, sprinkle the bottom with salt, place the mushrooms with their caps down, the thickness of the first layer is 5 centimeters. After this, you need to sprinkle with all the spices and salt, and cover the top layer with gauze or a towel, and put pressure on top. The oppression should be quite heavy. You shouldn’t touch the mushrooms themselves during the pickling process, but it’s better to wash the mold every 2-3 days, especially if you have a wooden one. Let the mushrooms remain indoors for 2 days, and then they should be taken out into the cold for a whole month. The mushrooms are placed in jars and stored the rest of the time in the refrigerator. And finally, a killer option!

8. Salty milk mushrooms with vodka!

Ingredients: Milk mushrooms Salt (depending on how you soak the mushrooms) Dried dill (tops are best, i.e. umbrellas) Garlic (cut into slices) Bay leaf Black pepper Sour cream 150 g. Onions - 2 pcs. Greens (parsley or dill) Recipe: I don’t indicate the number of ingredients - it all depends on how many mushrooms you collect.) Soak the milk mushrooms for 4 days, changing the water 2 times a day. Rinse well. We take a container (where we will add salt) and begin to lay it out in layers: a layer of mushrooms, cover with salt, then mushrooms again. Every 2-3 layers add spices (dill, garlic, bay leaf, peppercorns). We continue this way until the mushrooms are gone - carefully cover the last layer with salt. We put all this beauty under pressure and send it to a cool place (balcony, cellar, refrigerator) for 45 days. After waiting the allotted time, wash the mushrooms and soak them slightly in cold water. Drain the water, chop the mushrooms, add sour cream and onion cut into half rings.

From Recipes for all occasions from Lozhki-Ladle

Quick salting of milk mushrooms using a hot method: recipe for salting mushrooms with garlic

A recipe for quick cooking of salted milk mushrooms using a hot method has many advantages.

First, mushrooms after boiling do not have bitterness or unpleasant odor. Second, hot pickling is considered a safer way to prepare conditionally edible mushrooms, which you and your friends will definitely enjoy.

• 4 kg of milk mushrooms (soaked);
• 200-250 g salt;
• ½ tsp. citric acid;
• 5 garlic cloves;
• 5 peas each of allspice and black pepper;
• 2 tsp. dill seeds;
• 15 black currant leaves.

To quickly pickle milk mushrooms using a hot method, use the recipe description below.

1. Pre-soaked milk mushrooms are poured with water and brought to a boil.
2. Boil for 5 minutes and add 1 tbsp. l. salts and citric acid.
3. Continue cooking for 15 minutes and constantly remove the foam from the surface.
4. Place in a colander and leave in this position to drain, shaking occasionally.
5. Pour a thin layer of salt into sterilized jars, throw in a few peas of allspice and black pepper, and a few dill seeds.
6. Distribute the milk mushrooms in a layer of no more than 6 cm, sprinkle with salt and chopped garlic.
7. Distribute all the main product and spices in jars, compacting each layer.
8. Carefully pour boiling water over and leave for 30 minutes until all the air comes out of the cans.
9. Seal with screw or nylon lids, leave in the room until completely cooled and take out to a cold basement.
10. After 30-35 days, the milk mushrooms will be completely salted and can be placed on the table as an independent dish.

Why have the milk mushrooms darkened and what should I do?

Consumption for food: due to the unpleasant odor and poor taste, it is not suitable for food. Category: inedible. The cap of the resinous milk mushroom Lactarius picinus diameter cm: dark brown or chocolate, velvety, usually flat or slightly depressed. Leg height cm: strong, cylindrical in shape, with slight pubescence. Expands from bottom to top. Pulp: dense and white, when cut and when exposed to air it turns slightly pink, and it is not the pulp itself that turns pink and red, but the milky juice.

When broken or cut, it emits a distinct aroma of fruit. Lookalikes: brown milkweed Lactarius lignyotus.

A quick way to pickle milk mushrooms using the hot method: recipe with description

Your repertoire of recipes for winter preparations must include a quick method for hot-salting milk mushrooms. This snack option will serve as a separate dish for the holiday table or as an additional ingredient in salads.

• 5 kg of milk mushrooms (soaked);
• 300 g salt;
• 10 g allspice;
• 10 g bay leaf;
• 2 tsp. mustard seeds

A step-by-step description will help you salt milk mushrooms using a quick method.

1. After soaking, add the mushrooms to boiling water and cook for 15-20 minutes, constantly skimming off the foam.
2. Remove and place in a colander to drain.
3. Combine mushrooms and all recipe ingredients in a saucepan and stir.
4. Place an inverted plate on top, cover with gauze and press down with a weight.
5. Place it on the balcony or take it to the basement for 3 weeks.
6. Place the mushrooms in sterilized jars, pour in brine from the pan and close with tight nylon lids.

If the mushrooms turn out to be over-salted, don’t worry, it’s easy to fix. The milk mushrooms are soaked for 2 hours and washed in cold boiled water.

Milk mushroom and its types. False breast. How to distinguish a false breast

Something is not enough The first visit provided us with delicious honey mushrooms, collected for drying and frying and salted. And on the third visit I was pleased with the little white ones that were salted and dried; I don’t collect the rest, but there were also plenty of them in the forest and we are going to these too.

It’s not even the quantity that pleases, but the quality. This harvest is pleasant not only in sour cream.

Milk mushroom and its types

I am incredibly sorry that I did not see all these beauties at the place where they grow. There are a lot of black milk mushrooms, I also went this weekend, Dmirovskoe direction, city.

On Saturday I went for 2 hours and salted a bucket. Mostly they are milk mushrooms, the local name is “smooth mushrooms”, the official name is “podolekhovik”, although they grow in mixed spruce forest.

How to salt milk mushrooms in a marinade with spices in a quick way

A recipe for quick salting of milk mushrooms using a hot method allows you to prepare a delicious snack. The speed of preparation in this option will depend on the process of boiling the mushrooms.

• 3 kg of milk mushrooms (soaked);
• 150 g salt;
• 5-8 cloves of garlic;
• 2 tbsp. l. grated horseradish;
• 4 bay leaves;
• 6 peas each of black and white peppers.

1. Place the soaked milk mushrooms in boiling water and boil for 5 minutes.
2. Remove to a wire rack or colander and let drain. While the mushrooms are draining, you can prepare a quick marinade.
3. A quick way to marinade for milk mushrooms is prepared as follows: combine salt and all the suggested spices in water (1 liter) and let it boil.
4. Add milk mushrooms and boil in marinade for 15 minutes.
5. Distribute into jars, press down with a spoon and fill with brine. To be more sure that the mushrooms do not become moldy, add 2 tbsp to each jar. l. calcined vegetable oil.
6. We close it with screw or nylon lids, leave it in the room to cool completely, and take it out to the cold cellar.

Nutritional value of milk mushrooms

The product contains many useful and nutritious substances. In terms of nutritional value, milk mushrooms are equal to meat. Vegetarians include them in their menu to provide the body with complete protein. The chemical composition of milk mushrooms contains the most water - up to 88 g per 100 g of mushrooms. Other ingredients also available:

• fats - 9 g;
• proteins – 8 g;
• carbohydrates – 1 g.

Additional components are dietary fiber (1.5 g), ash (0.4 g).

The calorie content of milk mushrooms depends on the processing method; in salted milk it is 19 kcal, and in pickled milk it is 26 kcal.