Since Kievan Rus' the milk mushroom is considered a valuable and tasty mushroom. With them the set of recipes is thought up: milk mushrooms salt, pickle, do of them salads, eat together with sour cream. One of stages of preparation of milk mushrooms is their cooking.
It is required to you
- milk mushrooms;
- salt;
- bay leaf;
- pepper;
- carnation;
- currant leaves;
- onions;
- vegetable oil;
Instruction
1. The milk mushroom is a lacteal mushroom. Its pulp contains the lacteal vessels producing juice at their damage. It is liquid, bitter on taste, which is heavy for removing in preparation time. Therefore it isn't accepted to use boiled milk mushrooms. Cooking usually is one of stages of preparation of these valuable mushrooms.
2. Salty milk mushrooms – a tasty and popular dish, however not everyone will agree to wait for one and a half-two months when mushrooms become ready. It is possible to make this dish much quicker. Fill in mushrooms for day with cold water. It is necessary to make it in order that they came out lacteal juice. After that once again carefully wash out milk mushrooms, replace water and you cook them twenty minutes from the moment of boiling. Replace water once again and repeat the procedure. Add bay leaf, a black pepper, salt and a carnation to a pan so that the strong brine turned out. Cool mushrooms, mix with the cut onions and vegetable oil. Milk mushrooms can be given to a table.
3. Carefully clean and wash up the picked mushrooms. Pour water into a pan and put on fire. As soon as water begins to boil, fill up milk mushrooms in a pan and let's them boil five-ten minutes. As soon as mushrooms settled on a pan bottom, it means that they are ready. Prepare sterile banks, lay out on a spice bottom. Put milk mushrooms in capacity, from above fill rings of onions and fill in with a brine. It is possible to make a brine of the same water in which mushrooms cooked, having added to it bay leaf, salt, pepper, a carnation and a leaf of currant.
4. It is possible not only to salt milk mushrooms, but also to pickle. For this purpose place the cleaned mushrooms in a pan and you cook twenty minutes after boiling. After that water needs to be drained and filled in milk mushrooms with pure hot salty water at the rate of two tablespoons of salt on water liter. Add to a spice pan – pepper, bay leaf, a carnation and again you cook twenty-thirty minutes. Ready mushrooms should be spread out on banks hats down, capacity to fill in a half with three-percent solution of vinegar and to add marinade in which milk mushrooms cooked. There are mushrooms it is possible how they will cool down.