Salted and boiled mushrooms

Appearance

The cap is up to 20 cm in diameter, flat-shaped, depressed in the center, sometimes widely funnel-shaped with a felt edge turned inward. The skin on the cap is dark olive in color, with barely noticeable concentric zones. The color palette can vary from dark olive and yellowish-brown to dark brown. The cap is slimy or sticky in wet weather.

The hymenophore is lamellar, the plates descending along the stalk, thin and frequent, forked-branched. Spore powder is pale cream in color.

The leg is up to 8 cm high and up to 3 cm in diameter, mucous and smooth, sometimes has depressions on the upper surface. The stem is colored the same as the cap, sometimes a little lighter in the upper part; in young fruiting bodies it is solid, but over time, a cavity forms in it.

The pulp is dense and brittle, white in color, turning gray when cut. It produces abundant white milky juice, which has a very pungent taste.

Features of storage and processing

Like all mushrooms, govorushki can be stored in salted, pickled, dried and frozen forms.

Before preparing for long-term storage, talkers must be carefully sorted. It is advisable to use young mushrooms (they are smaller in size, elastic, the color is uniform, light, and the tissues are little damaged). Mushrooms must be cleared of forest debris; it is better to cut off all damaged areas. Wormy mushrooms are not suitable for cooking. Then the talkers are thoroughly washed with warm water (you can even soak them - leave them in a container with water for 10 minutes) and dry.

When freezing, it is better to divide the prepared mushrooms into portions into bags. Store them strictly in the freezer.

Before drying, pickling or salting, talkers must be boiled.

When drying, you need to pay attention that the room is not humid, otherwise this can lead to spoilage and mold of the mushrooms. Spices or other strong-smelling substances should not be located near mushrooms; the mushrooms themselves can also negatively affect products that are sensitive to extraneous odors (pasta, tea, and so on).

When marinating, it is important to ensure the sterility of the dishes and use a fairly strong marinade (always using acetic acid).

It is better to pickle talkers using the hot method (with preliminary boiling).

Culinary use

This mushroom belongs to the category of conditionally edible and is considered edible after preliminary soaking and boiling. Usually eaten fresh or salted. When salted, it tends to turn purple-burgundy. The mushroom must be soaked to remove the caustic milky juice. For some reason, the American researcher Thomas Lasso suspected the black milk mushroom that it was supposedly capable of causing cancer, thanks to the substance necatorin it contained, but there was no evidence yet to confirm his theory. And even though for some Western researchers this mushroom looks scary, in Russia they have long loved it, and they knew how to cook it tasty and safe, and, first of all, to salt it.

Universal marinade for mushrooms for the winter. Recipe for delicious pickled mushrooms

You need 2-3 kg of mushrooms. This is the net weight of fresh mushrooms, washed and prepared for cooking. Wash the mushrooms, clean them, cut them into convenient slices and boil until tender.

Boletus mushrooms, honey mushrooms, kids, etc. - 15 minutes.
White boletus, boletus, etc. - 20 minutes
Svinushki and other conditionally edible mushrooms - 3 hours (until the mushrooms sink to the bottom of the pan)

Next we make the marinade for the mushrooms.

In 1 liter, dissolve 1 tablespoon of salt and 2 tablespoons of sugar, pour 9% vinegar 70 grams into boiling water, add spices. I definitely take 3 dry cloves (you don’t need more either), without it it doesn’t turn out as tasty. And also peppercorns and bay leaves.

Drain the water from the mushrooms, placing the mushrooms in a colander. Pour the hot marinade into the boiled mushrooms and cook for another 10 minutes. Place in clean jars and seal. I wrap myself in a blanket until it cools down. And then I store it in a regular pantry, at room temperature.

The marinade turns out excellent, transparent as a tear and very tasty. Everyone asks for the recipe!

Enjoy your meal!

How to salt milk mushrooms

Salted milk mushrooms have long been considered a real delicacy in Rus', and continue to be so to this day. The most dense and fleshy caps are those of mushrooms that grew under deciduous trees, while those that appeared in coniferous forests have thinner caps. For pickling, it is best to use mushrooms collected in early autumn - they are better stored and less moldy when pickling.

Selection of cookware

To pickle mushrooms, you need to use wooden (best), enamel or glass containers. Do not use galvanized, copper, aluminum, plastic or ceramic containers.

Enameled and glassware should be thoroughly washed with soda and sterilized in the oven at a temperature of 200 degrees.

Wooden dishes must first be soaked in water for several days so that they become waterproof, and if the dishes have just been purchased, then they must be soaked for at least 2 weeks to remove all tannins, which can subsequently turn the mushrooms black.

After soaking, the wooden containers are scrubbed with a stiff brush and poured with a boiling solution of caustic soda (5 grams of soda per 1 liter of water). Now all potential harmful microorganisms from the walls of the dishes will be removed.

Preliminary preparation

Fruiting bodies must be carefully sorted and cleaned of dirt and forest debris. The most stubborn stains can be scraped off with an old toothbrush or a knife blade. You need to carefully check the mushrooms for the presence of worms and rot and throw away specimens that are too damaged by them. If the area of damage is insignificant, they can be removed with a knife.
For pickling, it is customary to use only the caps of milk mushrooms. But you don’t need to throw away the legs - you can make wonderful mushroom caviar from them.
It is best to salt mushrooms when they are approximately the same size, so if possible, you need to sort them and salt small ones with small ones, and large ones with large ones. Or caps that are too large can be cut into several pieces.
After cleaning, the milk mushrooms are thoroughly washed under running water.

Soaking

The main problem with black milk mushrooms is the caustic milky juice. To eliminate it, mushrooms must be soaked in cold water. The soaking time depends on the size of the mushrooms, their age and the specific place of collection, and can range from 24 hours to five days.

The fruiting bodies are poured with cold water so that it completely covers them. You can press down the mushrooms with a weight so that they are definitely under water.
It is recommended to add 10 grams to water. salt and 2 gr. citric acid per liter.
Water must be changed at least 2 times a day.
The soaking period lasts, on average, 2-3 days. You can determine it “by tooth” - by cutting off and chewing a small piece of mushroom - if the bitterness is no longer felt, you can complete the soaking. The end of the period can also be understood by the state of the water - initially the water quickly darkens, but after several changes it remains clean. Often, foam appears on its surface, which is also a sign that soaking can be completed.

Salted honey mushrooms under oppression

For pickling, it is best to use small-sized champignons.

Honey mushrooms are considered noble mushrooms in cooking, since they can be quite successfully prepared using a variety of methods. Today it is known that honey mushrooms contain a large number of chemical elements useful for the human body, which have the most positive effect on the process of hematopoiesis.

In order for pickling mushrooms under pressure to be successful, you need to follow certain rules. First you need to calculate the amount of salt required for pickling. For example, about 50 grams of salt should be used for 1 kilogram of fresh mushrooms. It must be remembered that not all popular spices can be harmoniously combined with honey mushrooms. It is best to use garlic and dill for pickling and marinade. The mushrooms will turn out very fragrant if you add currant leaves, bay leaves or allspice to them during cooking.

The mushrooms must be washed thoroughly. For pickling, it is best to use small-sized champignons. If you don’t find these, then large mushrooms can simply be cut in half. Then you should place the fresh champignons in a bowl of clean water for about 2 minutes and immediately add just one spoon of vinegar so that the mushrooms do not quickly darken during cooking. After this, you should drain the water as it will no longer be needed.

Fresh honey mushrooms need to be salted in a glass or enamel container. If you use large mushrooms, then for pickling they should be cut into strips and the hard stems should be removed. Small mushrooms are best used whole.

Fresh honey mushrooms need to be salted in a glass or enamel container.

Carefully sorted honey mushrooms should be rinsed very thoroughly with running water, placed in a container, which should be filled with water and left for half an hour. During the day, the water in which the mushrooms are located should be changed 3-4 times. The soaking process itself lasts 3 days. This must be done in order to eliminate the bitterness present in honey mushrooms. Soaking can be replaced by cooking. However, in this case, you need to remember that salted boiled mushrooms will acquire a slightly different taste.

After three days of soaking, the mushrooms need to be placed in a pan, adding spices: 5 peas of allspice, a bunch of dill, 40 grams of salt, 3 small cloves of garlic per 1 kilogram of honey mushrooms. The container containing the honey mushrooms must be covered with gauze and pressed down with pressure. The salting process itself lasts about 40 days. The fabric should be changed every day to prevent mold from forming on it. After the end of the salting period, honey mushrooms should be placed in pre-washed jars and filled with brine that has formed in the pan. It is recommended to store prepared mushrooms in the coolest and darkest place.

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Pickling recipes

There are two main ways to pickle milk mushrooms - cold and hot.

Cold pickling

Advantages of the cold method:

The mushrooms turn out especially tasty and crispy.
This method is convenient for salting large quantities of mushrooms at once.
With this method, you can add fruiting bodies to already salted milk mushrooms, which is very useful if you managed to collect another portion of mushrooms.

A relative disadvantage of this method is the long process time.

For cold salting you will need:

Milk mushrooms – 10 kg.
Salt – 500 gr., rock, coarsely ground.
Dill – 20 inflorescences, with seeds.
Black peppercorns – 40 gr.
Blackcurrant, horseradish and cherry leaves - 30 pieces each.

Salting:

After preliminary preparation of the mushrooms and the container for pickling, place horseradish, cherry and currant leaves with dill inflorescences on the bottom of the container.
Place a layer of mushrooms, about 7 cm thick, legs up, sprinkle salt and a mixture of spices on top. Next, add a layer of mushrooms again and repeat until the container is full.
Sprinkle the top layer of the product with salt and spices especially carefully.
Next, gauze is laid out on top, folded in several layers, a lid is placed on it and a load is placed. A large flat plate can serve well as a lid, and a three-liter jar of water can be conveniently used as a weight.
The container with the product should be placed in a dark and cool place for a period of 60 days. All this time you need to monitor the condition of the workpiece. Mushrooms under the load will release juice, which should completely cover them. If the amount of juice is not enough, you can increase the weight of the load, or add saline solution (30 grams per liter of water) into the container.
During the first weeks of pickling, it is permissible to add new mushrooms to the container if the pickling conditions allow it.
If the top layer becomes moldy, it must be removed and the lid and weight washed with saline solution.
When the salting process is over, the product should be transferred to glass jars and stored in the refrigerator for no more than 6 months.

Marinade for mushrooms. Universal marinade recipes

It is recommended to marinate small mushrooms. They look more attractive in a jar. The larger ones taste just as good, you just have to cut them before canning. For the marinade in this recipe, you can use 5% and 9% vinegar, as well as essence. Due to differences in acid concentration, its ratio with water has to be changed. The list of ingredients is as follows:

0.8 l of water and 0.2 l of 5% vinegar (0.89 l and 0.11 l of 9% acid, 1 l and 3 tsp of 70% essence);
4 tsp. salt;
2 tbsp. l. Sahara;
4 clove inflorescences;
0.5 tsp. cinnamon;
3 laurel leaves;
6 peas of allspice.

Spices are poured into boiled water. After 3 minutes of cooking, add vinegar.

Preparing mushrooms for pickling. Illustrations for articles are used from open sources

The marinade is removed from the heat. Sterilized jars filled with 2/3 mushrooms are filled with brine. The container is closed and stored in the refrigerator. Mushrooms for pickling are prepared as follows:

washed and placed in water;
put on fire and bring to a boil;
the water is poured out, new water is poured in and salted;
bring to a boil without stirring;
remove the foam.

The mushrooms that have settled to the bottom are removed with a slotted spoon. The next recipe differs from the first in the presence of seasonings such as dill and blackcurrant foliage. The proportions of the components are calculated for 2 kg of mushrooms:

1 liter of water;
0.25 l 9% vinegar;
2 tbsp. l. Sahara;
4 tsp. salt;
2 bay leaves;
6 allspice peas
a little currant leaf and cinnamon;
3 dill umbrellas.

Salt and sugar are dissolved in water, mushrooms and spices are added. The mixture is brought to a boil. It is supplemented with currant leaves and dill.

A marinade recipe that is considered classic, because it does not contain any seasonings except black pepper, allspice and bay leaf. Brine is made from:

1 liter of water;
90 ml 9% vinegar;
60 g salt;
50 g sugar;
3 bay leaves;
2 allspice peas and 9 black peas.

All ingredients are added to boiling water and cooked for 5 minutes. Using the following method, you can marinate mushrooms that are not intended for long-term storage.

Marinade for mushrooms. The illustration for the article is used from open sources

The preparation time for the dish will take no more than half an hour, but it will be ready after 1 day of infusion in the refrigerator. List of ingredients:

700 g mushrooms;
¾ glass of water;
1 onion;
1/3 cup white wine vinegar;
30 g salt;
10 peppercorns;
3 bay leaves;
3 branches of thyme;
7 clove buds.

Chopped onions, washed and chopped mushrooms are poured into boiling brine. After boiling again, turn down the heat. Cooking continues for another ¼ hour.

How to cook soup with talkers

Products

Fresh talkers - 500 grams Carrots - 1 piece Parsley - 3 stems Zucchini - 300 grams Tomato - 2 pieces Green onions - 20 grams Potatoes - 4 pieces
Recipe for soup with talkers
1. Peel, rinse and chop the talkers.
2. Boil talkers in water with added salt. 3. Wash the celery, peel and cut the carrots. 4. Wash the potatoes, peel them and cut them into cubes, 1 centimeter sides. 5. Fry carrots, tomatoes and celery in sunflower oil. 6. Add carrots to the govorushka soup along with onion greens. 7. Cook the govorushka soup for 10 minutes. Serve talker soup with sour cream.

Useful properties and calorie content of putiki

Serushki are nutritious and high-calorie mushrooms (185 Kcal per 100 g of product). Thanks to the rich chemical composition, which contains amino acids, fiber, vitamins, minerals, travelers are very useful.

Useful properties of putik:

Helps strengthen the walls of blood vessels, making them more elastic. At the same time, the nerve sheath is strengthened and thought processes are improved.
Activate the production of collagen and protein. Thanks to this, the condition of the skin improves, it becomes more elastic, and the regeneration processes of damaged areas are accelerated.
They improve the functioning of the gastrointestinal tract thanks to some components in mushrooms that remove toxins.
Burning extra calories - mushrooms speed up metabolism, normalize the microflora of the gastrointestinal tract, and stabilize peristalsis.
Strengthen the immune system: consumption of earrings leads to the production of antibodies that cope with infectious and fungal agents and cleanse the blood.

In addition, eating properly prepared mushrooms will help get rid of worms, relieve emotional stress, and normalize insulin levels in the blood, which is especially important for those who suffer from diabetes.

However, it is not recommended to mindlessly consume mushrooms in large quantities. This may cause:

Food poisoning as a result of exceeding dosages of chitin, which is contained in earrings. Characterized by nausea, vomiting, pain, fever, and migraine.
Development of an allergic reaction, manifested by itching, severe cough, redness of the skin.
Inflammation of the rectum and duodenum. Symptoms: aching joints, abdominal pain, pressure changes.

Risotto with talkers

Products

Govorushki - 1 kilogram Rice (round grain) - 1 cup Chicken broth (can be replaced with chicken cubes) - 4 cups Vegetable oil (olive) - 1 tablespoon Onion - 1 piece Garlic - 2 cloves Fresh pepper - 100 grams Fresh tomatoes - 100 grams Canned corn - 50 grams Canned green peas - 50 grams Salt, black pepper - 1/2 teaspoon Butter - 4 tablespoons Hard cheese (Parmesan) - 1/4 cup Fresh parsley - to taste

How to cook risotto with talkers

1. Clean and cook talkers. 2. Cut the pepper and tomato into 1.5 centimeter cubes. 3. Wash and finely chop the parsley. 4. Grate the cheese on a fine grater. 5. Heat chicken broth. 6. Peel and finely chop the garlic and onion. 7. Put 2 tablespoons of butter and govorushki into a saucepan or stewpan. 8. Fry the talkers for 5-6 minutes with constant stirring over medium heat. 9. Remove the mushrooms from the pan and add vegetable oil, onion and garlic. 10. Fry for 2 minutes, the garlic should become soft. 11. Add rice to the pan and fry it along with the onion and garlic, stirring constantly, for another 5 minutes. 12. Place peas and corn in rice. 13. Add broth gradually, half a glass at a time, stir and wait until it is absorbed into the rice, then add the next half glass. 14. If the broth is over, and the rice is still crunchy in your teeth, add another half a glass of water and, stirring, wait until the rice is completely cooked. 15. After the rice with talkers is ready, turn off the stove and add mushrooms, cheese, butter and parsley to it. 16. Stir and taste. If there is not enough salt, add salt. 17. Serve risotto with talkers in deep bowls.

Useful tips

For housewives who have just begun to experiment with pickling mushrooms, the following recommendations will not be amiss :

To easily remove the caps from butterflies, they are blanched for three minutes in an acidic solution (per liter of clean water - 3 g of citric acid, 20 g of salt). After this, they are immediately cooled.
Horseradish (its foliage and roots) adds a spicy pungency and creates additional protection against souring.
Blackcurrant branches will add a pleasant aroma, cherry and oak foliage will add crispness and strength, which most connoisseurs of such snacks like.
Milk mushrooms, milk caps, and saffron milk caps are usually salted without any aromatic herbs, otherwise they will overwhelm the piquant resinous aroma of these varieties.
Mushrooms cannot be harvested in clay pots or galvanized dishes. The best option is wooden barrels.
Before use, the product is washed or soaked in cold water. The salted product is also fried after the soaking procedure.
The remaining mushroom broth can be boiled in half and poured into sterilized bottles. In winter, it is ideal for preparing soups and various sauces.

Salted mushrooms have firmly established themselves in Russian cuisine. Using basic pickling options, you can prepare a very spicy, crispy snack that will definitely decorate the holiday table and delight avid mushroom pickers in the winter cold.

Dry brining method

Recipes for pickling mushrooms are amazing in their quantity. The dry method is considered one of the easiest. But this method is only suitable for saffron milk caps and russula. Ryzhiki are mushrooms of the first category; they are ideal for dry pickling.

This method differs from the wet method in that the product is not first soaked, not even washed, just wiped with a damp cloth. The salting process looks like this :

Place the mushrooms in a prepared convenient container, caps down, and alternate each layer with table salt (40 g of salt per 1 kg of product).
The top is covered with a clean cloth, a wooden circle and a lid are carefully placed (in general, an object that can be pressed down with pressure). An ordinary jar of water can act as oppression.
After three days, the mushrooms will settle and release juice. After this, they begin to report a new portion. Ten days should pass from the last booking, then you can start trying salted mushrooms.

How long can you store salted mushrooms?

According to established standards, salted and boiled barrel pickles have a shelf life of up to 6 months, provided they are stored at temperatures from 0°C to + 2°C.

Products that have been sterilized in brine should be used immediately after the jar is opened.
It is permissible to store already uncorked preparations in the refrigerator for several days if a strong vinegar solution with the addition of spices was used when salting them.
Mushrooms pickled in jars should be consumed within two days after they have been opened.
Pickles without seaming are stored for 6 – 12 months. (depending on the method of storage and salt concentration).
Storing salted mushrooms in the refrigerator has a shelf life of no more than 1 year. They can be stored in the cellar for the same amount of time.

In order not to endanger your health, you should not use expired pickles for food, even if they seem completely normal. And to avoid poisoning, you need to know exactly the period and storage conditions of salted mushrooms.

protected from light,
with low humidity,
at a temperature not exceeding +6°C,
and not falling below 0°C.