How to properly soak milk mushrooms before frying, salting and pickling

Before soaking the milk mushrooms, they need to be cleaned and arranged in size. It is important, before soaking the milk mushrooms before frying, to pre-cut the products. This will shorten the cooking time. But about how to soak milk mushrooms before pickling, you need to read especially carefully, since excess moisture that has penetrated into the mushroom pulp will interfere with conservation. It also matters when choosing a method for preparing a variety of mushrooms. There are differences between how to soak black milk mushrooms and other varieties, as they all have different levels of bitterness. Learn how to soak white milk mushrooms and other varieties in this article.

How to soak heavily salted milk mushrooms from salt

Salted milk mushrooms or milk mushrooms that have a bitter taste are soaked to improve their taste. The washed mushrooms are placed in cold water and soaked, usually for 2–6 hours. Before soaking oversalted milk mushrooms, you need to prepare for the fact that the water is changed every hour so that unwanted substances dissolve faster. Dried milk mushrooms are soaked to restore moisture in them. The water in which they are soaked is used for food. Many salted milk mushrooms have a bitter, pungent, or unpleasant taste and smell. It is important to know how to soak salted milk mushrooms correctly and not spoil the product. Simple tips on how to soak heavily salted milk mushrooms can be found on this page.

These drawbacks are eliminated by soaking the mushrooms in water for 2-3 days or boiling them well. Mushrooms are placed in a bowl and poured with cold salted water (1 liter of water per 5 kg of mushrooms). Cover with a napkin, then a wooden circle, on top – a load. Dishes with soaked mushrooms are placed in the cold, preferably in a refrigerator so that they do not sour.

Depending on the type of milk mushrooms, the soaking time is from 1 to 3 days.

The water is changed at least once a day. Sometimes soaking is best replaced with scalding. Milk mushrooms, podgruzdi (dry milk mushrooms) are dipped in boiling water and boiled for 5 to 30 minutes. Water after each boiling or scalding must be poured out. After boiling the mushrooms, the pan should be well wiped with dry salt, washed thoroughly and wiped dry. Before soaking the salt from the milk mushrooms, you need to measure exactly the amount that will be used to prepare the dish.

How to properly soak milk mushrooms before salting

Cold pickled mushrooms are especially tasty. But it is important to understand how to properly soak the milk mushrooms before salting in this way, since the mushrooms can taste bitter. With this method, the mushrooms disassembled by type are thoroughly washed and soaked in cold, preferably running water. The period of soaking of violins (felt milk mushrooms), bitters (bitter milk mushrooms) is 3-4 days, milk mushrooms, podgruzdkov (dry mushrooms) – 2-3 days. Salt and spices are placed in clean scalded barrels, on the bottom, and then the mushrooms are placed in rows, caps down, sprinkling with salt and spices. The filled barrel is closed with a circle with oppression. After 2-3 days, when the mushrooms give juice and settle, the spices are set aside, and the barrel is supplemented with a new batch of mushrooms in the same order until it is filled. The excess brine that appears is drained, but the top layer of the mushrooms should be under the brine.

How long to soak milk mushrooms before salting (with video)

You can find out in advance how long to soak milk mushrooms, if you decide on the further method of their processing. Depending on the salting recipe, the time for soaking the mushrooms also changes. In Belarusian:

• before salting (and salting raw), white milk mushrooms, dry milk mushrooms, must be soaked in cold water for 2 days, changing it several times (then doused with boiling water).

In Vyatka:

• milk mushrooms, podgruzdki (dry milk mushrooms) are soaked for 5 days.

In Moscow:

• milk mushrooms are soaked in slightly brackish water for 3 days.

The brine of salted milk mushrooms is slightly cloudy and viscous. The taste and smell are pleasant, characteristic of this type of milk mushrooms with the aroma of spices, without bitterness. The color is uniform, close to the natural color of this type of fresh mushroom. The exception is black milk mushrooms, which significantly change color.

See how to soak milk mushrooms before salting in the video, which presents various methods of this processing.

Soaking milk mushrooms before salting

Soak the white milk mushrooms for 24 hours in cold salted water (1 tablespoon per 1 liter of water). During the soaking of the milk mushrooms, change the water twice before salting. Then rinse the mushrooms and boil for 5 minutes. After boiling, let the mushrooms cool and put in a bowl, sprinkle with salt at the rate of 45-50 g per 1 kg of mushrooms. Put blackcurrant leaves and spices on the bottom of the dish and on top of the mushrooms.

How to soak milk mushrooms for pickling

Ingredients:

• 1 kg of boiled milk mushrooms
• 50 g salt
• spices to taste.

Before soaking the mushrooms for pickling, soak the mushrooms, peeled from soil, leaves and needles, for a day in salted water (30–35 g of salt per 1 liter of water), changing it twice.

Then wash them in running water, immerse them in boiling water and boil for 5 minutes.

Place in a colander and cool.

Put in a container in layers, sprinkling with salt and shifting with spices, horseradish leaves and black currant.

Lay the leaves on top of the mushrooms.

Cover with gauze and put under light oppression so that in a day the mushrooms are immersed in the brine.

If there is no dive, increase the weight.

How to soak white milk mushrooms for pickling

Before soaking the milk mushrooms for pickling, you need to prepare all the ingredients:

• 1 bucket of white milk mushrooms
• 1.5 cups of salt.

Before soaking the white milk mushrooms, soak the washed mushrooms for 2 days in cold water, changing the water every day. Then fold in rows in a non-resinous wooden bowl, sprinkle with salt. You can sprinkle them with chopped white onions.

How to properly soak milk mushrooms before salting in Altai style

Ingredients:

• 10 kg of mushrooms
• 400 g salt
• 35 g dill (greens)
• 18 g horseradish (root)
• 40 g garlic
• 35-40 allspice peas
• 10 bay leaves.

Before properly soaking the milk mushrooms before salting, the mushrooms are sorted and peeled, the stem is cut off and soaked in cold water for 2-3 days. The water is changed at least once a day. After soaking, they are thrown onto a sieve and placed in a barrel, layering with spices and salt. Cover the mushrooms with a napkin, put a bending circle and a load. You can add new mushrooms to the barrel, since after salting their volume will decrease by about a third. Brine should appear above the circle. If the brine does not appear within two days, the load should be increased. In 30-40 days after salting, Altai-style mushrooms are ready for consumption.

How to soak mushrooms

Ingredients:

• 1 bucket of milk mushrooms
• 400 g salt
• onions to taste

Before soaking the mushrooms, they must be thoroughly washed, soaked for 2 days, changing the water every day. Put the prepared mushrooms in a container in layers, sprinkle with salt and chopped onions. Press down on top with oppression and keep in a cool place for 1.5–2 months.

Small milk mushrooms with dill Ingredients:

• 1 bucket of small mushrooms
• 400 g salt
• dill to taste

Select small milk mushrooms, rinse thoroughly, but do not soak. Dry on wire racks. Put the prepared mushrooms in large jars in layers, sprinkle with dill and salt. Top with salt, cover with cabbage leaves. Do not put oppression. Keep in a cool place for 1–1.5 months. Soak the mushrooms before use.

Milk mushrooms with horseradish Ingredients:

• 10 kg mushrooms
• 400 g salt
• garlic
• horseradish root
• dill
• Bay leaf
• allspice to taste

Peel the mushrooms, cut off the legs. Soak the prepared mushrooms in cold water for 2-4 days. Change the water at least once a day. Then put the mushrooms in a colander, let the liquid drain. Put the mushrooms in a container in layers, sprinkling with salt, spices, chopped garlic, horseradish root and dill. Press down with a load from above. If brine does not form during the day, increase the load. After the mushrooms have settled, add fresh ones to the container (after salting, the volume of the mushrooms will decrease by about a third). The mushrooms will be ready to eat 20–25 days after the last batch is placed.

Spicy mushrooms Ingredients:

• 1 kg of mushrooms
• 50 g salt
• Bay leaf
• Dill seeds
• black pepper to taste

Soak the milk mushrooms in cold water for 7–8 hours. Then rinse, put in another dish, add fresh water, add salt, bay leaves and cook for 15 minutes, removing the foam. Cool the milk mushrooms in brine and put in layers in sterilized jars, sprinkle with salt, dill seeds and pepper. Close the jars with a lid and store in a cellar or refrigerator. The mushrooms will be ready to eat in 10 days.

How to soak milk mushrooms after salting

If you know how to soak milk mushrooms after salting, you can even make a lean pie with salted milk mushrooms in winter.

For the test:

• 1.0-1.2 kg flour
• 50 g yeast
• 2 cups warm water
• 1 cup vegetable oil
• salt.

For filling:

• 1.0-1.3 kg of salted milk mushrooms
• 5-6 onions
• 1 cup of vegetable oil for frying mushrooms and onions
• salt
• ground black pepper.

Knead the lean yeast dough and, covering with a napkin, put in a warm place for fermentation. Meanwhile, prepare the mushroom filling. Salted mushrooms (if they are salted, rinse lightly with water, squeeze) chop in a wooden bowl or cut into noodles, fry well in vegetable oil. Fry chopped onions separately. Combine mushrooms and onions, season with pepper and salt if necessary. The filling should be spicy, piquant and have a well-defined taste and aroma of mushrooms, onions, and peppers. Roll out the dough, wrap the mushroom filling in it, prick the surface with a fork so that steam comes out during baking, and grease the surface of the cake with strong tea, then bake until tender at a temperature of 200 ° C. After baking, grease the cake with vegetable oil so that the crust is softer. This cake has its own characteristic 'face', it is extremely simple and very tasty. These cakes are good for fasting days. They should be served with sour cabbage soup, mushroom soup, as an appetizer for vodka and on special occasions. They are delicious with strong tea.

How to soak dry milk mushrooms

Ingredients:

• 9-10 large dried mushrooms
• 250 ml milk, 1 egg
• 4-5 Art. tablespoons of ground crackers
• 3-4 st. spoons of fat
• water
• salt
• pepper.

Before soaking dry milk mushrooms, rinse the mushrooms thoroughly and soak for 3-4 hours in milk mixed with water. Then boil in the same liquid. (The broth is used to make soup or sauce.) Sprinkle the mushrooms with seasonings, moisten in a beaten egg, and then roll in ground breadcrumbs with salt and pepper. Fry the mushrooms on both sides in hot fat until golden brown.  Serve on the table with fried potatoes (or mashed potatoes), horseradish sauce and cucumber and tomato (or red pepper) salad.

Fresh or salted milk mushrooms fried in sour cream

For 1 serving:

• real or yellow milk mushrooms, fresh or salted 5 – 6 pcs.
• 2 tbsp. tablespoons of butter or olive oil
• 1 tbsp. a spoonful of wheat flour
• 1/2 cup sour cream
• salt (for fresh mushrooms).

Dry prepared fresh or salted young milk mushrooms on a towel, roll in flour (fresh – salt), fry in preheated oil, pour sour cream, boil, remove from heat. Serve boiled potatoes for garnish.

Salted mushrooms, fried in vegetable oil, with potatoes Ingredients:

• 1 plate of salted milk mushrooms
• 1 – 2 onions
• 1/2 cup vegetable oil
• 1 kg of hot boiled potatoes.

Soak salted mushrooms in water, then remove them with a slotted spoon and let the water drain; add onions and fry in vegetable oil in a pan. Served with hot boiled potatoes.

Mushrooms stewed with potatoes

Ingredients:

• 400 g milk mushrooms
• 4 – 5 potato tubers
• 1/2 cup sour cream
• 1 tbsp. a spoonful of tomato puree
• 2 tbsp. tablespoons of butter
• 1 onion
• salt
• pepper
• bay leaf to taste
• dill greens.

Peel the mushrooms, rinse and for 5 – 6 minutes. dip in boiling water. Then put it in a colander and let the water drain. Cut mushrooms into slices, put in a deep frying pan, pour over sour cream. Add tomato puree, salt, pepper, bay leaf to the same pan. Place the pan over medium heat and simmer for a little (7 – 10 minutes). Peel potatoes, rinse, cut into slices, fry, mix with chopped fried onions and combine with mushrooms. Cover the pan with a lid and simmer until all products are cooked through. Sprinkle with herbs when serving.

Pickled or salted mushrooms with vegetable oil and potatoes

Ingredients:

• 1 bowl of pickled or salted mushrooms
• 1 – 2 onions
• 1/3 cup vegetable oil
• 1 kg of hot boiled potatoes.

Choose mushrooms from the marinade, add finely chopped onions, mix and pour over with vegetable oil or sour cream, serve with hot potatoes. Salted mushrooms, if they are too salty, soak in cold boiled water, select with a slotted spoon and let the water drain; then add onion, vegetable oil and serve fried or cold along with hot potatoes.

Soaking milk mushrooms before pickling Almost all varieties of milk mushrooms are pickled: white, dry, black milk mushrooms. Before pickling, the mushrooms are sorted, washed thoroughly. If heavily soiled, mushrooms should be soaked for 3-4 hours in 3% saline solution. Mushrooms boiled in water or in their own juice are pickled. Mushrooms taste better and keep well if they are pickled by type, but different mushrooms or several types of mushrooms with the same taste can be pickled in the same dish. The mushrooms must be clean, whole. The pulp is firm and firm. If the mushrooms are harvested in very dry weather, more water is poured. When the water boils, the prepared mushrooms are placed and cooked over low heat. The foam is removed with a slotted spoon. The duration of cooking depends on the type, size and age of the mushrooms. The cooking is finished 20 minutes after the secondary boiling. When the marinade brightens, the production of foam stops, the mushrooms gather in the middle of the boiler and settle to the bottom, the cooking is stopped. 3-5 minutes before that, spices are put in the mushrooms:

• salt, vinegar essence
• Bay leaf
• allspice (peas)
• cloves and cinnamon

Rapid cooling improves the quality of the mushrooms. The cooled mushrooms are poured into a prepared container and corked.

You can see in detail how to soak milk mushrooms on the video, which shows the entire technological process of preparing raw materials.