How and how much to cook milk mushrooms

How to prepare milk mushrooms

Do not overstretch with preparation. As soon as you bring the mushrooms home, sort them out and discard the spoiled or wormy ones. Clean the rest of forest debris with a soft brush or sponge. Remove damaged parts.

Rinse the milk mushrooms several times. Then put them in a glass or enamel dish. Fill with cool water. Cover with a plate and press down with a light weight so that the liquid covers all the mushrooms.

Before any processing, it is better to soak the milk mushrooms for 2-3 days to get rid of the bitterness. During this time, be sure to change the water at least twice a day, otherwise it may turn sour.

But if you plan to fry the boiled milk mushrooms later and the bitterness characteristic of these mushrooms does not bother you, it is enough to hold them in salted water for 1-3 hours. Add 1–2 tablespoons of salt for every liter of water.

After soaking, rinse the mushrooms under running water. If desired, cut large and medium into pieces, it is better to leave small ones whole.

How much to cook milk mushrooms

Cooking times will depend on how the mushrooms will be used. Fresh chopped or whole milk mushrooms need to be boiled:

• before salting in a hot way - 10-15 minutes (if the method is cold, you do not need to cook);
• before marinating - 15 minutes or longer, depending on the recipe;
• before frying - 15–20 minutes;
• before freezing - 5-10 minutes.

Frozen milk mushrooms are boiled for 15 minutes.

In any case, count down the time after boiling again.

How to cook milk mushrooms on the stove

Boil water in a saucepan over medium heat and dip the mushrooms in it. Season with salt to taste. After the water boils again, cook the milk mushrooms as much as indicated above. Remove the foam that forms on the surface.

After boiling, drain off excess liquid. If the saucepan is too heavy, use a slotted spoon to transfer the milk mushrooms to a colander.