What to do if milk mushrooms are bitter. Why are saffron milk caps bitter and how to rid mushrooms of bitterness? Why are milk mushrooms bitter after cooking?

This is a quite satisfying and tasty dish, which sometimes (for example, during fasting) can even replace meat. They are served with potatoes, rice, and also used as a side dish. Chanterelles are often prepared this way. Is it possible to fry milk mushrooms? There is no clear answer to this question. On the one hand, this method of preparation is hampered by their rather specific bitter taste, which goes away only during long-term processing (for example, salting). On the other hand, if recipes exist, it means that someone uses them. However, in order to clearly answer the question: “Is it possible to fry milk mushrooms?”, it is best to try it from your own experience.

How to get rid of bitterness?

Before frying milk mushrooms, you need to soak them thoroughly. This usually takes 2 days. Moreover, the water should be changed at least 8 times. Next, you need to boil them in salted water for 10 minutes, drain the water and repeat this action, adding fresh water. After this, they are placed in a colander or sieve and left for half an hour to drain all the liquid. And then you can proceed directly to cooking. In addition, experienced housewives recommend frying exclusively caps. Stiffer legs are better used for other purposes (for example, soup).

How to fry milk mushrooms?

For half a kilo of fresh mushrooms you will need salt and garlic to taste, a little vegetable oil (you can use olive oil). The caps of soaked boiled milk mushrooms are placed in a hot dry frying pan, covered with a lid and simmered for about 10 minutes, stirring occasionally. Then drain all the resulting liquid, add oil and fry for about 5 minutes, adding salt and squeezing the garlic through a press. At the end, chopped parsley is poured into the frying pan. It turns out to be a very tasty dish, which is recommended to be served with mashed potatoes.

Is it possible to fry white milk mushrooms?

This type of mushroom is very common in deciduous forests. Experienced mushroom pickers manage to collect several hundred kilograms during the season. Salting is still considered the ideal way to prepare white milk mushrooms. The question of whether it is possible to fry milk mushrooms usually arises at the stage when the traditional recipes for this mushroom have already been exhausted. If you soak them well and cook them, then, in principle, you get a good dish. Although the specific taste will still remain.

How to fry milk mushrooms in sour cream?

For a kilogram of fresh mushrooms take 2 cups of sour cream, 50 g of butter, half a cup of flour. You will also need salt, breadcrumbs (50 g) and pepper to taste. If the question: “Is it possible to fry milk mushrooms?” If you answer positively, then you can try to diversify the dish a little.

The milk mushrooms should be soaked and boiled as indicated above. Then the flour is mixed with salt and pepper. You need to roll the mushroom caps in it and fry them in hot oil for 5 minutes. Then add sour cream and crackers and continue cooking, stirring. After 15 minutes the dish is ready. It can play the role of a main dish (with potatoes or rice) or become a chic side dish for meat. Thanks to the combination of sour cream and butter, a very delicate taste is obtained, and crackers make the dish more satisfying.

There is a fairly widespread belief that white and black milk mushrooms are suitable for food only when salted or pickled. It's all about that specific and clearly noticeable bitterness that is characteristic of this type of mushroom. But experienced mushroom pickers and skilled housewives know perfectly well how to fry milk mushrooms in such a way that the result is a very tasty dish that can be used both as a main dish and as a side dish.

Why are milk mushrooms bitter?

Many people, answering the question whether it is possible to fry milk mushrooms, give an unequivocal negative answer, rightly pointing out the excessive bitterness of these mushrooms.

Curious. In most European countries, for a very long time these mushrooms were considered, if not poisonous, then inedible. Later they began to be eaten salted or pickled. But the recipe for fried milk mushrooms is still practically unknown in most European countries.

The reason for the bitter taste lies in the biochemical composition of these mushrooms. Their pulp contains a significant number of so-called milk vessels. At the slightest damage to the structure of the mushroom, these vessels secrete a special juice, which imparts the characteristic astringency and bitterness during heat treatment.

How to get rid of bitterness

In addition, one cannot fail to take into account the financial benefits of using various types of milk mushrooms in the diet. Even store-bought mushrooms are quite comparable in cost to most types of meat and fish products. And when collected independently, their cost practically approaches zero. In addition, in addition to purely gastronomic pleasure, we must not forget about the pleasure that “silent hunting” brings to a real mushroom picker.

Mushrooms can become an independent dish or play the role of an additional ingredient in salads. Since the process of frying milk mushrooms can hardly be called simple, you need to take into account several nuances in order to get a tasty dish.

Since the process of frying milk mushrooms can hardly be called simple, you need to take into account several nuances in order to get a tasty dish

Every housewife should remember that milk mushrooms contain toxic components. Proper harvest preparation allows you to get rid of them. Conditionally edible mushrooms require careful processing.

Sorting and cleaning milk mushrooms

The collected fruits must be processed immediately, without covering them or sending them to a cold place, otherwise, without access to oxygen, pathogenic bacteria will begin to grow. The procedure for preparing a forest product:

1. To facilitate the cleaning process, it is necessary to sort large specimens from small ones or distribute them by species if different representatives of the fungal kingdom were collected.
2. Large debris must be removed. To get rid of small elements (pieces of moss, old leaves, pine needles) and insects, it is advisable to acquire a small brush with soft bristles, which can easily remove debris from the surface of the mushrooms.
3. At the final stage, you should use a knife to cut or scrape off all damaged areas.

Then you need to move on to water procedures. Fruiting bodies should be thoroughly washed in several waters or under running water. Then leave it in water for three days so that all harmful substances and bitterness come out.

Collection and preparation of milk mushrooms (video)

How much and how to properly cook milk mushrooms for frying

1. The amount of water should be such that the mushrooms are completely covered.
2. After boiling, add salt (2 tablespoons) and leave on the fire for another quarter of an hour. Then strain.
3. Rinse with cold water and dry.

The product is ready for further processing.

After soaking, the milk mushrooms should be boiled

How to deliciously fry white milk mushrooms

This type of mushroom can be found in deciduous forests, especially during the peak harvest. Although many mushroom pickers prefer pickling, the forest harvest can be fried by first soaking and boiling.

The nutritional properties of fried dishes are not inferior even to meat products. By adding potatoes or some salad, you can get a complete lunch.

First of all, you need to fry the onion until golden brown, then put the white milk mushrooms into the frying pan and add salt. After excess moisture has evaporated, remove from heat, cover and simmer for another 5 minutes.

Every cook has his own favorite recipe for preparing white milk mushrooms. They can be filled with beaten eggs, potatoes and sour cream added, or rolled in flour and fried in butter.

The nutritional properties of fried milk mushrooms are not inferior even to meat products

Features of preparing black milk mushrooms

A long-known forest product that belongs to the 4th group of edible mushrooms. Has medicinal properties. Since it is classified as conditionally edible, it requires preliminary soaking and heat treatment, which removes the burning and bitter taste from the fruit. The more often you change the water, the faster the bitterness will come out.

Black milk mushrooms are suitable for frying or pickling. You can use any classic recipe, even with potatoes. The product is used as the main ingredient in many dishes.

The best recipes with fried milk mushrooms

Traditional recipe for fried milk mushrooms

To prepare one of the simple dishes suitable for many side dishes, you will need:

• 0.5 kg of milk mushrooms;
• a clove of garlic;
• salt and parsley to taste.

The fruits must first be prepared (soaked and boiled). Further:

1. Separate the stems from the caps as they are tough. The legs are good for cooking soups, so it is better to freeze them for storage. Cut large hats into smaller pieces.
2. Place the chopped parts of the milk mushrooms in a frying pan without adding fat and simmer for 10 minutes, shaking regularly so as not to stick to the bottom. After the liquid is released, it must be drained.
3. Finely chop the parsley and garlic clove. Pour oil into the milk mushrooms and sprinkle with salt. Do not remove from heat until a golden crust forms.

It is better to eat while the dish is hot.

How to fry milk mushrooms in batter (video)

Products can be fried in one pan or in different ones. Many cooks choose the second method, since mushrooms and potatoes have different cooking times. Required:

• 1 kg of potatoes;
• 0.4 kg of milk mushrooms;
• 100 ml vegetable oil;
• a couple of onions;
• 3 cloves of garlic;
• a bunch of parsley.

Sour cream is added at the discretion of the hostess.

1. First, the fruits must be placed in a frying pan, caps down, and covered. The juice in which they will be stewed should come out. If you immediately throw them into heated fat, they will lose their shape and also get a different taste.
2. After 10 minutes, drain the juice and add oil.
3. Add chopped herbs and garlic to the pan, pepper and salt.
4. After 5 minutes, the milk mushrooms are ready.
5. In another pan, fry the potatoes and combine with the mushrooms.

You can add sour cream before serving.

Milk mushrooms with potatoes, fried in a frying pan

Fried milk mushrooms with sour cream

Cooking is a simple process, so even an inexperienced housewife can handle it. Experienced cooks have several recipes with sour cream. For a dish with onions you will need:

• 0.8 kg of mushrooms;
• 3 tablespoons sour cream;
• 2 tablespoons flour;
• onion head.

Sequencing:

1. Place the prepared fruits in salted water and boil for about half an hour. Then strain using a colander.
2. Cut the cooled mushrooms into small pieces. If the specimens are not large, they can be left whole.
3. Heat oil in a deep container, fry milk mushrooms for 5 minutes.
4. Chop the onion and add to the pan. Leave on fire for another 5 minutes. Then add sour cream.
5. Add salt and pepper and remove from heat after a minute.

If desired, you can crumble large shavings of hard cheese on top. In this case, the pan must be moved to the oven to form a golden brown cheese crust. In winter, raw milk mushrooms can be easily replaced with salted ones.

Fried milk mushrooms with sour cream

Recipe with croutons

You can add breadcrumbs during frying. Then the sequence of actions will be like this:

1. Mix 100 g of flour with pepper and salt.
2. Pour oil into a heated frying pan.
3. Roll the mushrooms in flour and transfer to a heated container. After 5 minutes, pour in 500 g of sour cream and add 50 g of crackers. To stir thoroughly. Fry for another quarter of an hour with the lid removed.

Frying milk mushrooms with new potatoes

It’s very tasty to fry milk mushrooms with new potatoes. In this case you need:

• 0.4 kg of fresh mushrooms;
• 2 onions;
• 2 kg of potatoes;
• 5 tablespoons of sour cream;
• bunch of dill.

Step by step guide:

1. Place milk mushrooms, cut into even pieces, into heated oil. After 6 - 8 minutes, add sour cream and salt.
2. Fry the chopped onion in another bowl. Then combine with the mushroom mixture and mix.
3. Boil the potatoes in their skins, then cool, peel and cut in half. Then place in a deep container and fill with sour cream and mushroom mixture.

Place the dish in the oven for about a quarter of an hour.

Milk mushrooms with new potatoes

Fried milk mushrooms with scrambled eggs

The number of products is optional. For one mushroom you need to take one egg and 1 tablespoon of sour cream. After the forest harvest has been soaked and boiled, it is necessary to cut them into large pieces. Then fry until golden brown. Add chopped onion and salt.

Prepare scrambled eggs with sour cream and salt. Shake and pour in the onion-mushroom mixture. Reduce heat to low and cover the pan.

After 2-3 minutes, make a long hole where the sour cream-egg mixture is still liquid. Sprinkle with pepper and chopped herbs. Leave for another couple of minutes.

Fried salted milk mushrooms

To prepare a salty product, you need to take:

• 3 large mushrooms;
• carrot;
• onion;
• sour cream;
• vegetable oil.

Useful properties of milk mushrooms (video)

Place the fruits in water to soak off excess salt, then:

1. Strain and squeeze out the mushrooms. Cut into strips or strips, but not small.
2. Grate the carrots, chop the onion with a knife and fry.
3. Place the main product in the pan with the fried vegetables.
4. After 6-8 minutes, add sour cream and leave to simmer for another 3 minutes.

A delicious dish is ready. You can add tomatoes to the recipe.

1. Boil the salted mushrooms, cool and cut into slices. Then fry (butter chosen to taste: vegetable or butter).
2. Cut the garlic into thin slices.
3. Peel the tomatoes and cut into circles. They go very well with mushrooms.
4. Pour the garlic-mushroom mixture into a heated frying pan and break the egg.
5. Place tomatoes and parsley in the top layer, add salt and leave on the fire until done.

Thus, the result was scrambled eggs with mushrooms, which have an unforgettable taste.

Gourmets try to prepare as many milk mushrooms as possible in the summer, since dishes made from them are easy to prepare. Regardless of whether the fruits are fresh or salted, they fry quickly and do not lose their elasticity. Thanks to the many recipes, they are able to diversify the table and surprise guests.

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Ryzhiki are considered one of the most delicious mushrooms among other species. They can be collected in large quantities from August to October. Having found just one specimen, try bending down and lifting a tubercle from the leaf litter - you will find a whole family.

Rizhiki have always been famous on holiday tables as an excellent snack. Due to their taste and beneficial properties, these fruiting bodies are suitable for preparing any dishes and preparations for the winter. Although mushrooms do not have poisonous counterparts, sometimes saffron milk caps taste bitter, why?

Why can saffron milk mushrooms taste bitter?

Camelina mushrooms can taste bitter due to the conditions in which they grew. The structure of fruiting bodies absorbs everything that is in the air, groundwater and soil. Mushrooms that grow along roadsides or near industrial enterprises can be especially bitter. Such fruiting bodies, even being edible, are unsafe for human health, because they contain many toxic substances.

When cooking, if the saffron milk caps turn out bitter, you need to be able to correct the situation. However, if the bitterness is not removed, experts strongly recommend throwing away the mushrooms. Although a bitter taste may not always lead to poisoning, it is worth noting that poisonous species are always neutral in taste, but the consequences can be much worse than simple bitterness.

Why do saffron milk caps taste bitter and turn green? What should you do if the mushrooms have a bitter stem and cap?

Many novice mushroom pickers ask why saffron milk caps turn bitter and turn green? Usually the flesh of the mushroom is dense, thick, orange-cream. If you make an incision, it turns red and then acquires a greenish tint. When secreting milky juice, which has a resinous odor, the mushroom also changes color and turns green. If you break or cut off the stem of a camelina, which is usually white inside, it turns greenish when it comes into contact with air. It must be said that this is an absolutely normal and safe phenomenon for these fruiting bodies.

Usually, when preparing pickled or salted mushrooms, only the caps are used, cutting off the stems to half. Many people think that the stem of the saffron milk cap is bitter, so they throw it away. Note that this is not the correct conclusion, because if the stem is bitter, then the cap is also bitter.

To avoid bitterness in the mushrooms, they carry out primary processing: they are thoroughly cleaned of forest debris, washed in a large amount of water and soaked for 6-8 hours. At the same time, the water is changed to colder every 1.5-2 hours. Then the mushrooms are boiled for no more than 10 minutes or blanched for 3-5 minutes.

Do saffron milk caps taste bitter when salted, why does this happen and how to correct the situation?

Ryzhiki have long been considered royal mushrooms, which are very tasty when salted. According to experienced mushroom pickers, these fruiting bodies are the only ones that do not need to be soaked and boiled before salting or pickling. Usually there is no bitterness in saffron milk caps, although they are considered milky.

Then a completely natural question arises: Do saffron milk caps taste bitter when salted? Yes, if such a feature was observed in fresh fruiting bodies. So, with insufficient heat treatment, salted saffron milk caps remain bitter. But it is worth saying that for some gourmets, salting mushrooms with bitterness only adds piquancy. In their opinion, such a dish is an excellent addition to a glass of cold “forty-degree” wine.

It is worth examining one more side of the problem: why are salted saffron milk caps bitter and how to correct this situation? Salted mushrooms can be bitter for various reasons, in particular due to the addition of a large amount of spices: pepper, horseradish or dill seeds. In this case, spices that have a dominant taste over mushrooms impart this unpleasant bitterness.

If the cause of bitterness is not in spices, then the best option to get rid of it would be to boil the saffron milk caps for 15-20 minutes with the addition of salt. During cooking, a foam forms on the surface, which must be constantly skimmed off. If this is not done, then the mushrooms acquire a slight bitterness. To say with confidence that saffron milk caps will not be bitter after pickling, you can boil them first for 10 minutes, then drain the water, add new water and cook for another 10 minutes.

Why did salted saffron milk caps become bitter and what to do if the mushrooms are bitter?

But what to do if salted saffron milk caps still taste bitter? Then they should be thoroughly washed in plenty of water and salted again. However, before the process, it is better to boil the saffron milk caps for 5 minutes and then rinse again. Next, re-salt, but it is better to do this without spices and seasonings, using only salt.

There are other situations when salted saffron milk caps become bitter, why does this happen? Typically, salting is carried out in glass, wooden or enamel containers. Never use aluminum, plastic or ceramic. If the mushrooms were salted in such a container, then it is not surprising that they began to taste bitter. In this case, the fruiting bodies cannot be eaten, since when the dishes oxidize, toxic substances enter the mushrooms, which leads to food poisoning.

But these are not all the reasons why saffron milk caps taste bitter after pickling. Everything may depend on the soil on which the mushrooms grew, and on the species of trees in the forest. Such bitterness is not at all hazardous to health and disappears after a short heat treatment.

In addition, never overdo it with salt - this can also be the reason why saffron milk caps taste bitter. The norm for pickling per 1 kg of these fruiting bodies is 40-50 g of table rock salt. If you think that the mushrooms are salty and bitter, they should be soaked for 2-3 hours.

There is another reason why saffron milk mushrooms become bitter after pickling. Everything may depend on storage conditions that were not carried out correctly. Saffron milk caps are stored under pressure only in a cool room. If the temperature exceeds +12°C, the fruiting bodies begin to taste bitter and even deteriorate. Therefore, to store salted mushrooms, you usually need to maintain a certain temperature regime - from +6°C to +12°C.

Why are fried saffron milk caps bitter and how to rid mushrooms of bitterness?

Fried saffron milk caps are considered one of the most delicious dishes on the table. If saffron milk caps taste bitter after frying, why does this happen?

Usually the answer to the question why fried saffron milk caps are bitter is that they are not cooked correctly. If the fruiting bodies were collected in coniferous forests, this speaks for itself. The fruit bodies absorb a resinous taste, which causes bitterness. Therefore, before frying saffron milk caps, they should be boiled in salted water with the addition of a pinch of citric acid. It is after heat treatment with acid and salt that the bitterness disappears.

If fried mushrooms continue to taste bitter, add sour cream to them. This dairy product completely removes any possible bitterness from the dish.

Flour can also remove bitterness from fried mushrooms. Mushrooms are rolled in flour, dipped in beaten eggs and fried in vegetable oil until golden brown. You can add chopped parsley or dill, as well as chopped garlic, to the finished fruiting bodies.

Why can saffron milk caps remain bitter after boiling and what should I do?

Boiled saffron milk caps have low calorie content and exquisite taste. This is a fairly simple and satisfying option for preparing fruiting bodies that does not require much expense or time.

But it happens that saffron milk caps become bitter after cooking, why can this happen? It is possible that the initial processing of the mushrooms was carried out incorrectly: cleaning from the remains of leaves, grass and dirt. If you notice that saffron milk caps are bitter, then before boiling you should soak them for 2-3 hours, changing the water regularly. This will help remove all the unpleasant bitterness from the pulp.

But why can saffron milk caps remain bitter after boiling and what can be done to fix this? It is possible that the mushrooms were collected under unfavorable weather conditions, such as extreme heat. The dry period negatively affects the taste of the product and gives it bitterness. Therefore, in this case, they need to be boiled a little longer than usual, with the addition of salt and a pinch of citric acid.

Why is mushroom caviar or pickled saffron milk caps bitter?

Preparing caviar does not require much effort, because the saffron milk caps are simply crushed through a meat grinder or using a blender.

It happens that caviar from saffron milk caps is bitter, why? The main reason may be the use of low-quality oil that had a bitter taste. Then you should add more onions and carrots to the mushroom mass, and then simmer again. If the saffron milk caps still become bitter, then it is better to throw them away without regretting the time spent.

Why are pickled saffron milk caps bitter and how to fix it? If, after cooking, pickled mushrooms have bitterness, they need to be washed well, boiled for 5-7 minutes in clean water and again filled with freshly prepared marinade. Fruit bodies can become bitter if they are not properly pickled or if a large amount of spices and herbs are added. Therefore, after preliminary cleaning, the saffron milk caps are boiled for 20 minutes and then marinated.

Why do frozen saffron milk caps taste bitter and how to deal with the problem?

If fresh mushrooms were frozen, then the cause of the bitterness is known: the soil in which they grew, the tarry, bitter taste, or improper primary processing.

But you can freeze boiled, fried and stewed mushrooms. Why do frozen saffron milk caps taste bitter in this case? This may have happened due to the incorrect way of storing the fruiting bodies. After all, heat-treated saffron milk caps are stored in the freezer for no more than 4-5 months. Or perhaps the product was re-frozen, which is completely unacceptable.

If frozen saffron milk caps taste bitter after thawing, they should be boiled again in salted water with the addition of citric acid. Next, prepare: fry or simmer with the addition of garlic, ground black pepper and other herbs.

Now, knowing why frozen saffron milk caps taste bitter, you can successfully cope with this problem.

You probably know that salted milk mushrooms can be an ideal addition to delicious salads or act as an excellent snack. However, do not underestimate fried forest mushrooms, because they have a subtle, refined aroma and simply luxurious taste. It’s worth talking in more detail about how to cook fried milk mushrooms, because this process is quite difficult to call simple. So, you have a choice: follow the classic recipe or figure out how to turn these mushrooms into a real work of culinary art.

The pulp of milk mushrooms contains so-called milk vessels, which release juice at the slightest damage. It is this liquid mixture that gives the mushrooms astringency and rich bitterness. You can completely get rid of the unpleasant taste only through prolonged soaking, as well as subsequent cooking. Place the milk mushrooms in a saucepan with cold water, bring to a boil and simmer for about 20 minutes. There is debate about how long such a procedure takes. It is necessary to skim off the foam that constantly forms during the cooking process. In any case, the water must be drained from cooked mushrooms. When the housewife knows how to cook and how much to cook milk mushrooms for frying, there should be no problems with pre-processing milk mushrooms.

Do you need to boil milk mushrooms before frying?

No matter how carefully you clean the mushrooms of debris and forest creatures, you shouldn’t even think about whether it’s possible to fry milk mushrooms without cooking. When deciding on such an experiment, you should prepare for possible food poisoning. Be sure to cook the milk mushrooms before frying. However, you can do this for not 20, but only 10 minutes.

If you are looking for the perfect recipe for fried mushrooms, you may well find it among our collection:

Frying mushrooms with onions and sour cream

Ingredients:

• fresh milk mushrooms – 0.8 kg;
• sour cream – 0.3 l.;
• sunflower oil for frying;
• Wheat flour;
• onions – 0.1 kg;
• salt and pepper to taste.

Cooking process:

1. If you want to cook delicious fried milk mushrooms, this recipe is a must-have. Fresh forest products that you have just bought at the market or brought from the forest should under no circumstances be immediately put into the frying pan. Firstly, they are still very bitter, and, secondly, they contain toxic substances that can cause food poisoning. That is why they need to be carefully processed.
2. Carefully sort through the mushrooms, free them from large debris and leaves, as well as from the legs. If you want to keep them, just refresh the cuts to keep them nice and white. Washed and peeled products should be poured with cold water, which will free the products from bitterness and tightly adhered leaves or forest insects. Let the mushrooms dry out, and then get rid of the rest of the debris using running water.
3. Change the water, fill the milk mushrooms with a new portion of cold liquid, and then send them under pressure. A large flat dish with a heavy weight in the form of a weight or a flat heavy stone is ideal. If you don’t have either, just fill a three-liter jar with water. Soak the milk mushrooms for three days, but do not forget to change the water every 3-5 hours. Then cut a small piece from one of the mushrooms and taste it on your tongue. If you do not feel any bitterness, you can proceed to further preparation of the mushroom dish.
4. Before frying milk mushrooms, they must be boiled. Pour cold water over the mushrooms, add a pinch of salt to the pan and place over medium heat. When the broth boils, you will need to cook the food for another 20 minutes. Place the finished milk mushrooms in a colander and wait until the water has completely drained from them.
5. Cut the boiled milk mushrooms into small cubes or strips. Place a deep frying pan with a thick bottom and a small amount of vegetable oil over medium heat, heat it and add the chopped mushrooms. It is better to pre-bread them in wheat flour. Since the milk mushrooms are almost completely ready, you need to fry them in a frying pan for no more than 5 minutes until golden brown.
6. The onions should be peeled and finely chopped, and then also added to the frying pan. Fry the food for 3-4 minutes, and then pour it all with sour cream, season with salt and your favorite spices. Cover the milk mushrooms with sour cream and onions and simmer for a few more minutes.
7. When the fried milk mushrooms with onions and sour cream are ready, they can be served. However, if you have time, we recommend sprinkling them with grated cheese and placing them in an oven preheated to 180 degrees for 5 minutes.

Classic version: in a frying pan with potatoes

Ingredients:

• milk mushrooms – 0.5 kg;
• onions – 0.2 kg;
• potatoes – 0.7 kg;
• sunflower oil – 0.2 l.;
• dill greens – 1 bunch;
• salt to taste.

Cooking process:

1. To prepare fried milk mushrooms with potatoes, you first need to thoroughly wash the wild mushrooms, clean them of debris and soak them for 3 days in cold water. With the help of such a simple but lengthy procedure, you can not only eliminate bitterness, but also free porous caps from insects that have decided to settle in them.
2. After soaking, the mushrooms should be removed from the water and cleaned with a stiff brush, if necessary. Now the milk mushrooms need to be boiled. Pour cold water over raw forest products, add salt and cook until boiling. Then keep them in the boiling broth for another 20 minutes and remove them from the water. The mushrooms will need to drain; you can pat them dry with paper towels.
3. Remove the skins from the onions, and also try to thoroughly peel the potatoes. Cut the onion into thin half rings, and turn the potatoes into small, neat cubes.
4. Pour sunflower oil into a frying pan and place on fire. When the oil is hot, add the dried milk mushrooms, which will need to be fried for 10 minutes. Only after this can you add chopped onions and potatoes. Cook the dish until all the ingredients are golden brown.
5. After this, the heat can be reduced to a minimum, generously salt and pepper the potatoes, and also season with fresh chopped dill. All that remains is to mix the potatoes with the mushrooms, cover them with a lid and fry until done. Now you know how to fry milk mushrooms with potatoes. Bon appetit!

White milk mushrooms with garlic and parsley

Ingredients:

• fresh milk mushrooms – 0.5 kg;
• garlic - a few cloves;
• sunflower oil for frying;
• parsley – 1 bunch;
• salt to taste.

Cooking process:

1. To deliciously cook white fried milk mushrooms, take the time to thoroughly wash the products and free them from the stems. The fact is that the caps of milk mushrooms are much softer and more tender than the legs, so they need more time to cook. By the way, they can be carefully separated and frozen, and then used as a base for aromatic mushroom soup. Soak the milk mushrooms for two to three days and boil them twice in a row, changing the water.
2. How to fry white milk mushrooms? Very simple! The finished hats should be dried and then cut into strips. Then place them on the grill surface with heated sunflower oil, cover with a lid and simmer for about 10 minutes. The mushrooms should release juice, which should be fried or simply drained. Don't forget to stir the fried milk mushrooms so they don't burn.
3. Garlic should be peeled, rinsed under running water, and parsley should be carefully washed and dried. Chop the herbs and garlic, and then put them in a frying pan, season with salt and add a little vegetable oil. Fry the porcini mushrooms until golden brown, and then simply serve. Ready! This recipe for fried milk mushrooms is perfect for a holiday table or everyday diet.

Fry black milk mushrooms with garlic

Ingredients:

• black milk mushrooms – 1 kg;
• onions – 2 pcs.;
• garlic - a few cloves;
• sunflower oil;
• sour cream;
• salt to taste.

Cooking process:

1. Black milk mushrooms also need careful pre-treatment. Fresh mushrooms should be peeled, washed and soaked for several days. Change the water periodically to prevent the mushrooms from souring. Then they will need to be brought to a boil in salted water and cooked for 10-20 minutes. Be sure to remove the foam.
2. You can fry black milk mushrooms only after you have boiled it twice. However, experienced mushroom pickers recommend doing this three times, adding salt at your discretion. If, after soaking, there are still a few unpleasant-tasting substances left in the mushrooms, cooking will finally get rid of them. You need to allocate 20-25 minutes for this so that it does not become bitter.

Boiled milk mushrooms are already completely ready to eat, but you will like them much more when fried. Chop the garlic and parsley, and cut the mushrooms into small pieces. Now you can put them in a saucepan with vegetable oil, fry on all sides until golden brown, and then sprinkle with herbs and garlic. Add sour cream to the frying pan and mix the delicious mushroom dish thoroughly. Fried black milk mushrooms will be much tastier if you let them brew and soak in the spices. Bon appetit!