Recipes for dry milk mushrooms (white milk mushrooms) for the winter at home

Content

1 How to prepare dry milk mushrooms for the winter
2 Recipes for preparations from white podgrudki for the winter
3 Storage rules
4 Conclusion

Appetizing dry milk mushrooms are valued by lovers of quiet hunting and occupy the most honorable place among their “prey”. These mushrooms are useful for humans; in terms of the amount of protein they are not inferior to meat products. Many housewives not only cook them fresh, but also store them for future use. Each has its own proven recipes for using dry milk mushrooms for the winter, so that the mushrooms are aromatic and crispy.

How to prepare dry milk mushrooms for the winter

In cooking, dry milk mushrooms, or white milk mushrooms, are fried, mushroom broths are prepared based on them, and they are also pickled and salted in various ways for the winter. There are many recipes for every day: soups, salads, meat and potato dishes, pies with dry milk mushrooms.

To prepare white loads for the winter, other methods are used:

Cold salting. This method can be used even on the go, if you don’t have a special container and seasonings on hand. You can add them at home, and put the salted mushrooms in jars. They turn out fragrant and crispy.
Hot salting method. Appetizing milk mushrooms do not have a crust and do not crunch when bitten, but retain their juiciness and delicate taste. Thanks to heat treatment, the fruiting bodies become safe. Garlic, dill and salt must be added to jars with salted milk mushrooms.
Important! To pickle for the winter, you need to use coarse salt. Iodized seasoning or the “Extra” grade are not suitable for preparations.
Pickling. This is a quick option for preserving for the winter, allowing you to preserve the beneficial properties of mushrooms. You can try them after 30 days, while cold-salted briskets are suitable for consumption no earlier than after 60 days.

Recipes for preparations from white podgrudki for the winter

Foreigners consider milk mushrooms to be inedible mushrooms, but Russian residents consider them to be quite edible and tasty; they use many different recipes for processing them: salted, fried, pickled, boiled, baked, frozen. But first, dry milk mushrooms are prepared.

Primary processing of mushrooms

Processing goes through several stages:

Clearing forest debris, removing damaged areas. To do this, take a dry dish sponge or toothbrush. Each cap is wiped separately. Damaged areas of fruiting bodies are cut off with a knife. To clean, dry milk mushrooms are kept in water, which is changed regularly.
The next step is soaking. The duration of the procedure is 3 days, during which the water is changed at least 9 times. This is necessary in order to deprive the mushrooms of their characteristic bitterness and prevent their spoilage and fermentation.
When soaking milk mushrooms, you need to make sure that they are completely hidden under water; they darken in the air
Next, many recipes involve cooking. To do this, the fruiting bodies are placed in a container of water, brought to a boil and left on the fire for 20 minutes.Remove the foam that appears on the surface of the mushroom broth. Place the boiled mushrooms in a colander to drain the liquid. All that remains to be done is to choose the most delicious recipe for preparation for the winter.

How to prepare caviar from dry milk mushrooms for the winter

From dry milk mushrooms you can prepare a nutritious dish with an exquisite taste for the winter - caviar. It can be eaten as an independent snack or stuffed into pies, pies, and pancakes. For caviar per 1 kg of fresh legs you need:

2-3 heads of onions;
100 ml mushroom broth;
a pinch of ground black pepper;
2-3 cloves;
salt to taste.

Recipe step by step:

Peel the onions and wash them in cool running water. Then put it in a blender or food processor and grind it.
Take several peeled whole dry milk mushrooms and boil them for mushroom broth.
The stems are cut off from the caps and cleaned. Grind in a meat grinder or blender.
The mushroom mass is mixed with onions.
Pour in the broth.
Season with ground black pepper and salt.
The mixture is transferred to an enamel pan and put on fire. As soon as it reaches a boil, remove it.
The cooled caviar is placed in jars and sealed with tin or plastic lids.

For caviar, it is better to take the legs; they have a denser, meatier consistency.

Freezing dry milk mushrooms for the winter

To prepare dry milk mushrooms for the winter, it is not necessary to resort to canning. There is an easier and faster way - freezing. To do this you need to take:

700-800 g of dry milk mushrooms;
3 tbsp. l. vegetable oil;
50 ml dry white wine;
a bunch of parsley;
½ tsp. black pepper.

Recipe for the winter:

Peel, rinse and chop the mushrooms.
Transfer to a saucepan, pour in 3 tbsp. l. vegetable oil.
Turn on low heat and simmer.
Finely chop the parsley.
When the fruiting bodies soften, add wine, pepper, parsley.
Remove from heat, cool, and put in freezer.

To defrost dry milk mushrooms in winter, they need to be kept at room temperature, then reheated and served, seasoned with lemon juice.

Important! Mushrooms frozen in the freezer can be stored for 12 months, and stewed and fried semi-finished products should be consumed within 3 months.

Salad of dry milk mushrooms with vegetables for the winter

You can diversify your winter menu with a tasty and healthy mushroom and vegetable salad. For the snack you will need the following ingredients:

1 kg of dry milk mushrooms;
1 kg of tomatoes;
1 kg carrots;
1 kg of onions;
a bunch of dill;
3-4 bay leaves;
ground black pepper to taste;
1 tbsp. l. vinegar 9%;
salt to taste.

Actions:

Cut the peeled dry milk mushrooms into large pieces.
Place in a saucepan, add water, add salt and cook for 20 minutes. The resulting foam must be removed.
Onions, chopped tomatoes.
Grate the carrots on a coarse grater.
Mix cooled fruit bodies with vegetables.
Add vegetable oil, simmer for half an hour over low heat.
Finely chop the dill.
Sprinkle the stew with dill and pour in vinegar. Leave on the stove for another quarter of an hour.
Sterilize jars.
Transfer the salad into a container and seal.

Store salad in a cool place

How to dry white pads

You can dry white podgrudki in the sun or in the oven. Only young, undamaged specimens are suitable for this. It is advisable to collect them in clear weather. Harvesting dry milk mushrooms for the winter takes place in several stages:

Wipe the caps and stems with a damp cloth. It is not recommended to wash them so that after absorbing water they do not lose their taste.
Large fruiting bodies can be cut into pieces.
To dry under the sun, string dry milk mushrooms on stringy threads and hang them in the open air or in a well-ventilated area, for example, in the attic. You can lay it out on a wooden pallet or table and turn it over from time to time. The holding time is determined by the condition of the fruiting bodies; they should become brittle and dry.
If white podgrudki are prepared for the winter in the oven, they must be laid out on a baking sheet in the upper part of the oven and kept for about 4 hours at a temperature of + 50 ⁰C. Then move the baking sheet lower and increase the temperature to 75⁰ C. Turn over the fruiting bodies.
Distribute the dried milk mushrooms into plastic bags and store at room temperature.

Dried mushrooms should be kept in winter separately from products with a strong odor.

Important! Before use, rinse dried mushrooms and soak in water for several hours.

Storage rules

In winter, the preparations should be stored in clean, sterilized containers. If it shows signs of mold, the contents are dangerous to eat. The maximum period during which salted, dried, frozen dry milk mushrooms remain usable is 12 months.

Conclusion

Recipes for dry milk mushrooms for the winter are simple for most housewives, but require a responsible attitude. It is important to follow the processing technology. Snacks stored for the winter should be safe. They can not only diversify the daily menu, but also decorate the feast.