Content
Preservation of forest mushrooms in different ways allows you to preserve their useful and nutrients. Milk mushrooms in oil is a lightly salted and healthy product that is a source of valuable vegetable protein. Such blanks are used as a filling for pancakes, dumplings and pies.
How to cook milk mushrooms with butter for the winter
Many housewives salting white milk mushrooms using vegetable oil. In this case, they turn out to be delicate and pleasant to the taste. In addition, very little salt is taken, since salting is stored precisely due to the effect of vegetable fats.
To do this, the mushrooms need to be peeled, salted, covered with vinegar and cooked for no more than a quarter of an hour on low heat. Pour the broth completely, and put them in jars. Place a little pepper, cloves and salt at the bottom. Pour vegetable oil on top of the mushrooms, preheated in a pan. Roll up the jars with lids and put them in a refrigerator or cellar.
How to pickle milk mushrooms in oil
The difference in salting is that the mushroom pulp must be boiled for 5 minutes, then filled with this brine and allowed to stand for 24 hours under oppression. Put in jars alternating garlic with mushrooms. Then add the brine in which they were salted. Cover with a sprig of cherries, horseradish and dill. Before closing, add a little oil to the salting.
How to pickle milk mushrooms in oil
Regardless of the recipe chosen, the mushrooms must be prepared first. To do this, they should be cleaned, washed and soaked for several days in a large amount of salted water. Then rinse again and cut into small pieces, as indicated in the recipe.
Place the chopped mushroom pulp in a saucepan along with the seasonings. Cook for about 30 minutes, chill and place in jars. Place some cloves and chopped cherry leaves on the bottom. Before rolling, the twist should be salted and poured with hot sunflower oil.
Recipes for milk mushrooms in oil for the winter
Using vinegar in recipes will help prevent the development of pathogens and spoilage of preserves. Store workpieces only at low temperatures and in sealed containers.
Milk mushrooms in oil
Crispy pickled mushrooms are always a delicious dish. But in order for the appetizer to turn out to be especially appetizing, it must be properly prepared in order to taste a truly delicious delicacy in winter.
Components:
- milk mushrooms - 2 kg;
- vinegar - 8 tbsp. l .;
- bay leaf, carnation - 6 pcs.;
- salt, pepper - to taste.
Milk mushrooms are soaked for several days in salted water
How to cook:
- Wash the mushrooms, peel, add vinegar and cook over low heat for about 10 minutes.
- Pour the broth, arrange the mushroom pulp in the jars. Place pepper, salt and cloves on the bottom.
- Pour the mushrooms in containers with preheated oil and cover with sterilized lids.
Mushrooms with onions
The special value of mushrooms is, of course, their consistency. Serving whole, delicious pickled milk mushrooms with onions and butter to the table, the effect will not be long in coming. The dish can be used as a separate appetizer for potatoes, and as an ingredient in an exquisite salad.
Cooked milk mushrooms can be served with potatoes
Components:
- milk mushrooms - 2 kg;
- onions - 2 pcs.;
- vinegar - 4 tbsp. l.
How to cook:
- Peel the onion, cut into thin rings and pour over the vinegar.
- Cook the mushrooms on low heat for about a quarter of an hour.
- Put in a jar, sprinkle with onions, pour in preheated oil. Close the lid and place in the refrigerator or cellar.
Milk mushrooms with garlic
Mushrooms are a valuable ingredient in dietary nutrition, therefore, as a prevention of atherosclerosis and heart ailments, this dish should be introduced into the diet at least a couple of times a month.
Components:
- milk mushrooms - 2 kg;
- garlic - 2 cloves;
- salt, dill - to taste.
So that the ready-made mushrooms do not taste bitter, they must be soaked for at least 3 days.
How to cook:
- Peel, wash and soak the mushrooms in cold water for about 3 days. After the time has passed, throw them into salted water and cook for about 10 minutes.
- Peel and chop the garlic.
- Put the milk mushrooms in a jar, sprinkle with chopped dill and garlic, pour over heated oil.
Milk mushrooms in oil with carrots and radishes
This appetizer turns out to be tasty and original. The cooking process is slightly different in recipe from the previous description, but it is also clear and simple. There are many types of radish, it is better to use white in preparation - it is less spicy.
Components:
- milk mushrooms - 2 kg;
- onions - 2 pcs.;
- carrots - 1 pc.;
- radish - 1 pc.;
- vinegar - 5 tbsp. l .;
- sugar - 4 tsp;
- salt, pepper - to taste.
Oil helps milk mushrooms to maintain their nutritional and taste qualities
How to cook:
- Grate radish and sprinkle with sugar. Stir well so that she starts up the juice.
- Cut the onion into rings, add salt and vinegar.
- Cut the carrots into slices. Mix all ingredients and put in one container.
- Boil the mushrooms over low heat for 15 minutes.
- Mix everything in a jar and pour the heated oil inside. Close the lid and place in the refrigerator.
Calorie milk mushrooms with butter
The energy value of fresh mushrooms per 100 grams of product is 16 kcal. In terms of calories, they even exceed meat. They are considered the best sources of vitamins D and B12, and they also help the body produce "good" bacteria. The calorie content of salted milk mushrooms with butter is 56 kcal.
They are used in the treatment of kidney stones and blennorrhea. They fight depression and help with neuroses. In addition, they contain a natural antibiotic that has a detrimental effect on the tubercle bacillus.
Conclusion
Milk mushrooms in oil are a real delicacy, with the help of which a festive feast will be more solemn. This appetizer is suitable not only when you want to try crispy mushrooms, but also season boiled potatoes with a delicious marinade.
