White fried milk mushrooms

Category: Vegetable and fruit dishes
White fried milk mushrooms

Ingredients

white milk mushrooms
onion
vegetable oil
salt

Cooking method

  • Lightly boil the mushrooms, literally about five minutes. Cut off the leg, wash, thoroughly clean the cap, cut into slices. Peel the onion, cut into half rings. Put the onion and mushrooms in a pan with heated vegetable oil, salt and fry until tender over low heat. About 20 minutes. There are other recipes: with sour cream, garlic, etc. This recipe was enough for me. Why? because I will never fry white milk mushrooms again. Actually, I would not have come up with such an idea at all, if at the mushroom forum they had not casually mentioned that white milk mushrooms are just as good fried as mushrooms. White milk mushroom is a very rare mushroom, extraordinarily tasty when salted. For all the years I have found, apart from yesterday, only one mushroom. They are sold very expensively. Buy? Well, I'm not such a great lover of salted mushrooms to pay 4 tons for a 3-liter beam. R. In short, I was looking at the white milk mushrooms, passing the village of Tyurmirovka, where cans of mushrooms are sold on the highway. And this year, they say, there were a great many white milk mushrooms. I found only three, large ones, quite enough to try. Moreover, they said that you can cook like mushrooms. I prepared it. No, this is not a spicy bitterness, these are well-bitter mushrooms. The most delicious, as the husband said, was the onion. Everything is thrown away.
  • Why am I posting this recipe? I only had three mushrooms, someone may have more, and after reading cooking recommendations on the Internet, someone will waste time and spoil more mushrooms. Therefore, if you want fried BGs, soak them for 2 days, but it is better not to steam and fry any other mushrooms, but to cook BG as our ancestors cooked - salt it, it's really tasty!

Note

GRUZDI - several types (real, yellow, black, white, or violin, pepper, aspen) of edible mushrooms. They grow in large groups in coniferous and mixed forests, bear fruit in June - September. They are well disguised under the leaves.

People say: "Milk mushrooms always play hide and seek - they get under their heels."

The hat is 5-20 cm in diameter, convex, later wide-funnel-shaped, with a pubescent, bent or curled down edge, whitish or yellowish (in the case of a black one - greenish-brown, sometimes black, with an olive tint), slimy, sticky, with subtle concentric zones, less often with spots. The plates are frequent, whitish or yellowish. The leg is short, thick, solid or hollow, whitish (in a black lump, it is of the same color with a hat). The pulp is thick, dense, brittle, whitish, with a pungent odor and a pungent, pungent white milky juice.

Milk mushrooms are used only for pickling and pickling, be sure to soak them and often change the water before processing in order to remove the bitter substances that irritate the stomach. When salted, the black milk becomes violet-cherry. Salted milk mushrooms are one of the oldest Russian snacks.

Piano
Yeah .... and I was hoping to read that in different regions it would be possible to taste less bitter .... There are mushrooms somewhere - and we have such a twig of needles that it's scary to try ... But there are no worms ... Never. So it will be necessary to salt and then in the vinaigrette .. something like that.
celfh
And our mushrooms are wonderful, sweet. I even throw them into the pan without welding them.
Omela
Tan, and I read the name and was surprised that it was fried. The mother-in-law always soaked and salted.
celfh
She was surprised when she read it. Pored over the Internet additionally - they cook. But you can't eat it. In any case, we did not like it very much. Almost the whole picture flew into the bucket
Advice by reference
🔗
Admin
First I read the title - I thought about it, then I read the description of the process - it's gorgeous, even if you run for mushrooms, then a resume for a recipe - my eyes were bunched up

I never collect and buy white milk mushrooms, it takes too long to cook (salt), and it is terribly expensive in the store, even 100 grams to buy, just lick your lips

Tanyusha, THANKS for the lesson we will know, so that for sure

And such a photo is seductive!
Tusya Tasya
It's all about the incorrect name of the mushroom. Someone does not bother to name the mushroom correctly, someone does not bother to figure out the correct name, hence the confusion. Real milk mushrooms belong to the milky, give bitter juice at the break. But loading (which is often called milk mushrooms for some reason) does not give such juice. In our forests, too, in recent years, there has been a lot of loading (there was no earlier), grandmothers sell near the forest and call them a milk mushroom. Moreover, my husband is from Russian mushroom places, he also immediately called it a load of mushrooms. I pointed out to him that there was no "milk", and when my grandmother told me that she was frying them and making soup, then my husband realized that something was wrong. Because soup with milk mushrooms is impossible! Then I set out to find out what kind of mushroom really is. After three years of questioning the local living :) mushroom pickers, digging the Internet, it turned out that we have a growing blackening load (or white, I certainly don't remember - the main thing is that you can eat it), which looks like a real milk mushroom. Here is your answer. Now we are not afraid to collect them, but we do not fry and cook, but we make them like Korean carrots, otherwise its smell, reminiscent of mold, spoils all the joy of eating. But his "crunchiness" is like a real milk mushroom. Maybe that's why they did not give another name, but called the Smart load
Tusya Tasya
Florichka
And I, as your colleague in GSP (Irina), still think that if you soak them for 2 days, you can boil and fry them with sour cream, just like chernushki. But to be honest, I haven't tried it. n
Leka_s
Quote: Florichka

And I, as your colleague in GSP (Irina), still think that if you soak them for 2 days, you can boil and fry them with sour cream, just like chernushki.
Real white milk mushrooms, after boiled, are placed in containers with spices and salt, that is, they are salted and allowed to salt for at least 40 days (this is my grandmother taught us this way), then they can be eaten without fear, then bitterness no and they're awesome ... so I wouldn't recommend messing around with soaking experiments. IMHO
MariV
Tanya, well, surprised!
I soak the milkmen for 3 days, constantly, after 3 hours, changing the water, then I salt in a cold way. I've been doing this for many years, it's delicious! Hot method is not at all right!
Recently, Valui salted so much.
celfh
Quote: MariV


Recently, Valui salted so much.
Ol, valuev, dofiga, but we don't collect them. I would have to deal with ordinary mushrooms. Although I do not know how to salt)))
celfh
Quote: Florichka

And I, as your colleague in GSP (Irina), still think that if you soak them for 2 days, you can boil and fry them with sour cream, just like chernushki. But to be honest, I haven't tried it. n
Ira, yes, in my life I will not soak milk mushrooms so that they can then be fried.
celfh
Quote: Admin


Tanyusha, THANKS for the lesson, we will know, so that for sure

And such a photo is seductive!
Tan, you know I'm an honest girl
celfh
Quote: Tusya Tasya

It's all about the incorrect name of the mushroom.
Yes, everything seems to be correct, the milk is white, real. Lactarius resimus.
looks like that:
White fried milk mushrooms
Aunt Besya
Parasitic! I was soooo surprised until I read that it turned out to be not edible! Before that, only one time I heard that mushrooms were being fried, I had one such acquaintance, fried mushrooms
Girls, are they really so expensive with you? And I don’t have them at all, I don’t pick and salt .. Although, if you add sour cream later, it’s delicious .. but once with a hunt!
celfh
Lena, I wrote the price of last year. It is not a fact that it will remain the same, fuel and lubricants become more expensive, everything automatically becomes more expensive.
qdesnitsa
And I really love fried blackies, and they are not at all bitter, if you drain the first water immediately after boiling, you know how when cooking millet so that the porridge does not taste bitter
Tanyulya
Fried milk mushrooms .. never ate. And salty just AbAzhAyu
Only the one on the photo we call raw milk, and there is still-dry.
Tan, thanks for the science. And today we fried boletus and redheads (aspen).
Leka_s
Quote: Tanyulya

Fried milk mushrooms .. never ate. And salty just AbAzhAyu
Only the one on the photo we call raw milk, and there is still-dry.
Tan, thanks for the science.
Our grandfather and grandmother lived in the Altai Territory, there they also call such mushrooms, they salted with buckets for the winter in mushroom years, as you remember how to wash them, you will shudder, but in winter ... milk mushrooms are the food of the gods
and only russula, boletus, aspen mushrooms, etc. were taken for frying, milk mushrooms were never fried, and black milk mushrooms were called there pigs, for some reason they did not take mushrooms for mushrooms
MariV
Quote: celfh

Ol, valuev, dofiga, but we don't collect them. I would have to deal with ordinary mushrooms. Although I do not know how to salt)))
BAGATO live! We don't have any now, mushrooms have passed in a wave, but we no longer collect them - we don't like them in any form ...
Tusya Tasya
Yes, everything seems to be correct, the milk is white, real.
So of course! White is real and just bitter. And the one who recommended frying the milk mushrooms was incorrectly named! You can fry podgruzdok.
Kalyusya
Quote: Leka_s


and only russula, boletus, aspen mushrooms, etc. were taken for frying, milk mushrooms were never fried, and black milk mushrooms were called there pigs, for some reason they did not take mushrooms for mushrooms

And in Kostroma, russules were almost never taken. They laughed at my mother when she brought them from the forest. I'm not talking about the pigs, they were just kicked off.
And the white milk mushrooms were salted in barrels. The case was long ago and not true. Now and there there is no such thing.
celfh
Quote: MariV

BAGATO live!
Yes, and now we do not have any. Some chanterelles, a sea of ​​chanterelles. The freezer is clogged, I canned the chanterelles yesterday. Too lazy to lay out today, tomorrow, if I don't forget, I will lay it out, tried it, the marinade is good.
So we are waiting for autumn. And what autumn will give, no one knows
MariV
Yes, if chanterelles are not mushrooms for you there, well, then I don't know ...
qdesnitsa
Quote: celfh

Yes, and now we do not have any. Some chanterelles, a sea of ​​chanterelles. The freezer is clogged, I canned the chanterelles yesterday. Too lazy to lay out today, tomorrow, if I don't forget, I will lay it out, tried it, the marinade is good.
So we are waiting for autumn. And what autumn will give, no one knows
Quote: MariV

Yes, if chanterelles are not mushrooms for you there, well, then I don't know ...
Olga, let's go to Tanshka for chanterelles, and then for other mushrooms ...
Tanya, invite!
celfh
Olesya, yes, whoever was not going to see me, Olya, too, for mushrooms somehow wanted to come, but something did not work out. But this year, unfortunately, I can't do it for family and work reasons.
But dog lovers are more specific people, they said - they have arrived. We have already developed a tradition to meet every year in winter, for five years they travel
qdesnitsa
Tanyush, write when the wave of honey agarics will be, I will try to come
Nyuta78))
Chanterelles are really full, but I don’t like them ... we are waiting for white ones ..
Moskvichk @
Quote: MariV

BAGATO live! We don't have any now, honey mushrooms passed in a wave, but we no longer collect them - we don't like them in any form ...

what are you ............. personally for me the most delicious julienne is from chicken with honey agarics !! and pickled? and fried with potatoes ??? why are you doing them !?
Dmitry19
Quote: celfh


White fried milk mushrooms

Sorry, of course, but here you immediately have a mistake, and of course, most likely you fried a mushroom called squeak, that is, a mushroom of the fourth category, hence the taste of your dish.

There are no such mushrooms as porcini mushrooms, mushrooms and mushrooms have a clear description in the literature and are distributed according to taste and nutritional properties.

That is ---> there are milk mushrooms of the highest category, that is, the first is:

1. A real lump,

2. Podselovik or spruce mushroom.

The rest are mushrooms and milk mushrooms belonging to the third and fourth categories, and they are significantly inferior in taste and nutritional qualities in comparison with the first category mushrooms.

Skripun - generally belongs to the fourth category of milk mushrooms and creaks like rubber when you cut it, but my parents like it after 5 days of soaking and salting for 50 days.

You can watch the video what a real milk mushroom looks like and where to collect it

Mushrooms are great food - for those who want lose weight or keep your figure slim... because --->



Mushrooms are a low-calorie product and at the same time in mushrooms:

1. Protein is twice more than in beef, and three times more than in fish.

2. Dried white mushroom is used to treat cancer, white mushroom is used against cancer.

3. Chanterelles, dried and ground on a coffee grinder, are used to expel all parasites from the body - lamblia, worms, bovine tapeworms, as well as all the eggs of these parasites. Chanterelle chases them with the Hinomannose substance, so she never turns worm.

4. Honey mushrooms contain copper and zinc - which are responsible for blood formation in the human body.

Mushrooms are an excellent food - for those who want to lose weight or keep their figure slim, since they are low in calories, and there are a lot of protein, useful microelements in mushrooms.

Eat mushrooms for health.

And if you are interested in health, you can watch a video about ---> how and where and when to quickly find mushrooms in the taiga.
celfh
Quote: Dmitry19

Sorry, of course, but here you immediately have a mistake, and of course, most likely you fried a mushroom called squeak, that is, a mushroom of the fourth category, hence the taste of your dish.
And if you are interested in health, you can watch a video about ---> how and where and when to quickly find mushrooms in the taiga.
Dmitriy, I do not accept your remark))) Read the topic carefully, everything is written here
Lactarius resimus
And I don't need taiga, Meschera is enough
Dmitry19
Quote: celfh

Dmitriy, I do not accept your remark))) Read the topic carefully, everything is written here

Please specify from which mushroom you prepared the dish?

1. A real lump or

2. Dry weight or

3. Aspen mushroom or

4. Squeaky or

5. Load black or

6. Black breast or

7. Belyanki

To make it easier for you to navigate in the mushrooms, you can see what each mushroom looks like in a high-definition video using the link

After all, you cannot compare the taste of a real milk mushroom that costs 4 thousand 3-liter jar

and the taste of a creak is a mushroom that no one will take from you for nothing.

Although the squeaky looks very beautiful.

As a mushroom picker I will tell you:

"You have prepared a dish from dry milk mushrooms, which in terms of taste and nutritional qualities belongs to category 3 mushrooms or

from a squeak that tastes like mushrooms of the 4th category "

You have prepared the dish perfectly, I do not argue with you.

But dry milk mushrooms and squeaks need to be cooked for at least 30 minutes to remove bitterness,

but a real lump for about 20 minutes.

And the cooking time to remove bitterness depends on:

young mushroom or old as well

what the weather was like before you cut the mushroom.

Dry or three days before it rained.

And of course, when boiling the mushroom, it is better to try it after 10 minutes, if the mushroom is not bitter, then it is ready for further cooking, and if it is bitter, we continue to cook it, before, after trying the mushroom, the bitterness will not be felt.
celfh
Dmitry, I think I clearly answered what a lump. Your posts remind me of an interrogation, and I am not going to discuss this topic any more, as well as fry white milk mushrooms: there are enough other mushrooms.
Moskvichk @
celfh! just arrived from your region, not far from Vladimir, from Suzdal! Central Square is full of grandmothers with white milk mushrooms ... salted in cans! I was already curled, curled next to, but the prices ... a half-liter jar stands like a cast-iron bridge !!!!! : o500 rubles ... and on this track the chanterelles .... so bright and so beautiful ....... and in general. great there you have ... straight Grace ..........
celfh
Moskvichk @, every year friends come to us in large numbers with dogs, dachshunds, they say the same thing, and we ourselves like it here
Dmitry19
Quote: celfh

Your posts resemble interrogation

Real milk mushrooms, after boiling for 30 minutes, and fried are delicious.

I would not want the majority to have the wrong opinion about the real load.

After frying a squeak, or dry milk, we get a completely different dish.

There is no white milk mushroom in the terminology, there is a real or snotty as it is called, there is a yellow one, here it is in the video

only two mushrooms belong to the first category

one.real lump
2.yellowing lump

the second category includes

1.spun lump
2.blue lump

Well I'm sorry.

Let the members of the forum have the correct opinion that a real milk mushroom after boiling, which completely removes the bitterness and fried, is very tasty and fragrant.
celfh
Dmitry, I beg you, open a separate topic for yourself and write about everything that you like, and do not flood in my topic.
Dmitry19
Quote: celfh

Dmitriy

Yes of course.

Sorry, of course, but I didn’t try for myself, but in order to open the topic by: "Frying milk mushrooms or loading the third category." completely.

And there are no unanswered questions about "Frying milk mushrooms or loading the third category."

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers