How to fry whites with potatoes. The wave is white. Recipe for cooking salted white shrimp

Mushroom dishes are loved and revered by many, they are ideal both for a regular meal and for a festive table. Separately, it should be noted such a method of harvesting them as salting. For those who know how to pickle mushrooms, this process is not difficult. Novice cooks need to strictly adhere to all the rules so that the workpiece is not only tasty, but also well stored.

Mushroom dishes are loved and revered by many,

Salting mushrooms is good because then this blank can be fried, pickled, added to soups and simply put on the table as a snack.

In order for pickles to be safely included in the diet, certain rules must be followed during cooking:

• before the start of salting, all forest gifts are sorted by varieties;
• obligatory cleaning of each copy from dirt;
• soak for at least 12 hours in cold water. Sometimes this process can last up to five days;
• during soaking, the water is changed at least once every three hours;
• too contaminated specimens are first soaked for several hours in salt water and only then in ordinary water;
• the legs of lamellar mushrooms must be cut off;
• large specimens are cut into several parts;
• the dry salting method is suitable only for mushrooms and some varieties of russula;
• the method of cold salting is permissible for the preparation of lumps and podgruzdy, as well as waves, russula, valuev and whitefish;
• for all other varieties, only hot salting is allowed.

Only if you follow all the rules, you can be sure that such preparations will not harm the body.

Mushroom pickling rules (video)

Recipe for making salted white shrimp

Salted whites are a very tasty preparation that can be easily cooked at home.... The main thing is to soak the so-called white mushroom popularly, after which you can start pickling. As a result, you will definitely get an incredibly tasty snack.

Among the young shoots of birches, you can find conditionally edible white mushrooms with fluffy edges, called the whitewash. They are valuable for their composition, therefore they are popular among professional mushroom pickers, but are often underestimated by beginners.

The white mushroom (also known as Lactarius pubescens) is a conditionally edible lamellar mushroom belonging to the russula family, genus Mlechniki.

• the cap is initially convex, white with a pinkish tint, with a fluffy edge tucked inward, becomes flat with age, smoother, depressed closer to the center. The average diameter is 3-7 cm.
• the pulp, as the name suggests, is white, but pinkish under the skin. Milky juice is white, does not change its color in air, bitter.
• the leg of the mushroom has a cylindrical shape, height - 3-6 cm, diameter 0.7-2 cm. As the fungus grows, it gradually becomes hollow. The surface is white or light pink.
• plates are frequent, thin, adherent or weakly descending along the stem, light fawn or pinkish, do not change their color over time.

Spreading

Volushka mushrooms mainly grow in mixed or deciduous young forests. They can also be found near forest and country roads, in meadows, glades and forest edges. They grow both in groups and separately. Siberia, the Urals, the North Caucasus, as well as the center and north-west of the country prevail among the regions of habitation. One of the key conditions for the growth of the fungus is the presence of birches nearby.

Belyanka usually bears fruit from early August to late September, less often until mid-October.

Similar species and how to distinguish from them

The appearance of the mushroom is very specific, it is difficult to confuse it with another. The only species that the white woman looks like is its relative pink wave. The latter can be easily distinguished by the more intense pink color of the cap, which has rather pronounced concentric zones. The pink wolf grows in drier and lighter places, near dry birches. But even if you confuse these mushrooms, then nothing bad will happen, they are similar in their properties and cooking methods.

When compared with other white milkers, the white wave has a slightly more lowered cap.

Primary processing and preparation

The mushroom belongs to the 2nd category of edibility and is allowed for harvesting. Usually it is salted, less often pickled after pretreatment by soaking or boiling. If you do not carry out pre-treatment in the form of soaking, then the mushroom juice will be unpleasantly bitter and can cause stomach upset.

Nutritional qualities, benefits and harms

The whitewash mushroom is not very high in calories, 100 grams contains 22 kcal.

White women are well absorbed by the body, and their protein is very similar to animal protein in its properties. They are also very good for skin, hair and eyesight. The chitin compounds that make up their fiber have a positive effect on the intestines.

Not all people are advised to consume these mushrooms. For example, they are dangerous for those who suffer from low acidity of gastric juice, from pancreatitis or cholecystitis. You should not use them if the gallbladder has been removed - then the digestion of the components can be difficult, which is the reason for a noticeable exacerbation of chronic diseases of various digestive organs. Also, white women, if poorly processed, can irritate the mucous membranes, even in people without problems with internal organs.

Although this mushroom is quite pungent and bitter (it outperforms even the black milk mushroom in this indicator), if properly processed, it will be very tasty, healthy and nutritious. Therefore, it is an excellent option for harvesting in the summer-autumn period. The mushroom is easy to collect even for novice mushroom pickers, because it is very difficult to confuse it with something, once remembering what a white wave looks like.

In experienced mushroom pickers, all mushrooms are divided into edible and conditionally edible, and poisonous species are assigned to a separate category. Lovers of quiet hunting are well versed in the huge variety of the mushroom kingdom, they know how to cook them deliciously and find them in secluded places. A russula mushroom in our area is whitefish.

This is exactly the same conditionally edible fungus that can be pickled, salted, fried and stewed. "Popularly about health" invites you to get acquainted with forest beauties, namely, it will tell you how to cook white mushrooms, offer a photo and description of them, inform readers how to collect these beauties.

What do white mushrooms look like in the photo? That's how:

Description of white mushrooms

In the forest, these beauties can be recognized by the white surface of the cap with a slight darkening in the center and up to 8 cm in diameter.Young specimens grow with a slightly convex cap, and over time it becomes unfolded, acquires a funnel-shaped shape and slightly curved edges.

At the cap of the whites, the adherent plates with a frequent arrangement are white. The leg usually grows up to 4 cm in height and 2 cm in diameter, it can taper downwards. Older mushrooms may have a hollow stem.

A fresh, non-wormy specimen has a dense and white flesh, but it is quite fragile. A characteristic feature of whites is the release of milky juice, which is quite caustic and does not change its white color when released into the air. White women, which have already acquired a yellowish characteristic shade, should not be eaten.

Belyanka prefers birch edges, but sometimes it also occurs in mixed - birch-coniferous young stands. Usually grows in large clusters, grows most actively from mid-August to late October. Fresh mushrooms have a slight pubescence on their caps, which is characteristic of this species.

This concludes the description of the white woman. We will tell you further how to cook mushrooms.

Preparing mushrooms for cooking

Mushroom pickers claim that this species is characterized by a mediocre taste, but with proper preparation and following the recommendations, you can get an excellent dish.

The collected specimens must be cleaned of contamination and soil residues. It should be remembered that whitewash contains a caustic juice that gives a specific flavor. Therefore, they must be soaked before cooking.

For soaking, the mushrooms are poured with cold water for at least 24 hours, but the water must be changed periodically every 4-5 hours. After soaking, be sure to rinse the fruit bodies in running water.

Methods for cooking whites

Belyanki, they are also volnushki, are well suited for pickling and salting. In addition, they are fried, stewed, boiled, added to soups and salads.

Mushrooms in batter

For 1 kg of boiled mushrooms you will need:

1 tablespoon salt
- flour in the amount necessary to thicken the batter;
- 2 cloves of garlic;
- Dill;
- 1 liter of water.

Peel the mushrooms, boil for 40 minutes, drain the broth. Place the mushrooms in boiling water again, add salt until tender. Be sure to remove the foam, cook for 20 minutes. Any seasonings and spices can be added to such a mushroom broth.

Prepare batter, dip each mushroom, fry until crispy, appetizing. The finished dish is best served with potatoes and herbs.

Mushroom soup

For a fragrant hot dish you will need:

400 grams of whites;
- 1 onion;
- 4 potatoes;
- 1 carrot;
- 1 bunch of greens;
- vegetable oil;
- 2 liters of water or vegetable broth.

Place the soaked and washed mushrooms in boiling water for 15-20 minutes. Then rinse again with running water, cut into small pieces. Chop the onion in half rings, chop the carrots into cubes or strips. Fry vegetables in vegetable oil, add mushrooms to them and simmer for 15 minutes.

What should be done next? Pour diced potatoes into boiling broth, wait for boiling. Send the fried vegetables with mushrooms to the pan. Now continue cooking the whites until the potatoes are fully cooked. At the end, add chopped herbs - parsley or dill. You can add sour cream to a bowl of soup to taste.

Salting whites

There are no special differences in the salting of these mushrooms from any others (saffron milk caps, mushrooms, milk mushrooms). But in order to prevent food poisoning, it is important to remember:

Do not use the legs for pickling;
- do not pickle flabby or old mushrooms;
- do not use wormy and overripe specimens;
- be sure to soak the harvested mushrooms.

For salting 10 kilograms of mushrooms you will need:

400 grams of salt;
- 1 head of garlic;
- horseradish root (8-10 cm);
- 100 grams of dill seeds;
- 25-30 allspice peas;
- 8-9 pieces of bay leaves.

Before salting, soak the whites for at least 2 days, changing the water every 6-7 hours. This is the only way to eliminate the specific taste and smell.

Peel the garlic, disassemble it into wedges, chop it. Peel and wash the horseradish root, cut thinly along or across.

Dill seeds and allspice give off their aroma better if they are crushed in a mortar and only then mixed with salt. Now it remains to choose the dishes for salting. Pour a layer of spicy mixture with salt into it on the bottom, put the mushrooms down with their caps. A layer of spices again, then mushrooms. So lay out all the copies, cover the top layer with gauze and press with a load (you can take the lid from under a pan of a smaller diameter or from a wooden tub, press it with a brick or a jar of water).

Leave the salting in a cool and dark place, and you can eat them no earlier than after 40-45 days. They will be ready for winter!

Mushrooms are not only a delicious and original appetizer, but also a nutritious dish due to their high protein content.

Forest mushrooms are especially tasty. They can be salted in various ways. In this article, you will find some tips on how to salt mushrooms.

Pickled whites recipe

You can salt the whites, having at your disposal the following products (indicated for 5 kg of mushrooms):

• coarse non-iodized salt weighing 200 g;
• dill stalks - several pieces;
• horseradish root - 1 pc. (about 20 g);
• a couple of heads of garlic;
• allspice, bay leaf;
• whites (mushrooms).

How to salt: step by step instructions

1st step

Take whites, wash and clean them of needles, dirt and leaves. Then place in cold water and soak for several days. In this case, the water should be changed every 12 hours.

2nd step

While the mushrooms are soaking, prepare a container in which you will pickle them. As for pickling other foods (for example, cucumbers), you can use a glass, enamel, wooden container that is designed for food. Any container you choose should be washed and, if possible, held over steam for sterilization.

3rd step

Time has run out - the white beetles (mushrooms) are soaked. How to salt the product? First you need to drain the water, then put the dill stalks, lavrushka, garlic into the container. Place a layer of mushrooms on top with the caps inward.

4th step

Season the mushrooms with plenty of salt, put a layer of seasonings on top again. Repeat this procedure until you run out of whites (mushrooms). You now know how to salt the product. Prepared containers should be covered with dry gauze on top and oppression should be placed on it.

5th step

Place the container with mushrooms in a cold place. In a few days they will settle, and a new batch can be added to them. If after a while you notice that there is little brine left in the containers, then increase the weight of the oppression. White women can be eaten in 40-60 days. Bon Appetit!

Belyanka hot method

Salting whites hot is a more difficult task. The finished product is strong and tasty. It lasts longer, and you can eat it without fear.

Belyanka: recipe and cooking technology

Thoroughly clean the mushrooms from needles, dirt and leaves. Then rinse well. Boil in boiling salted water. Put salt at the rate of 55 grams per liter of drinking water. Stir occasionally with a spoon during cooking. Don't forget to remove the foam. It is enough to cook the whites for 10 minutes. Then the water must be drained, and the mushrooms must be rinsed and dried a little. To do this, you can use a sieve or a cloth bag, in which the white women are laid out and suspended so that all the liquid is glass. After that, the mushrooms are salted in the same way as in the first recipe, using various spices and herbs. You can do otherwise and put the whites in a bowl with a salt solution (approximate calculation: a liter of water and 200 g of salt), cover the container with clean cloth and set the oppression. The approximate ratio of mushrooms to liquid should be 5: 1. hot, you can eat it after 3-4 weeks. Serve the whites with boiled potatoes. You can season the mushrooms with sunflower oil, garlic and herbs. Bon Appetit!

(white woman)

or a fluffy lump, fluffy whitefish

- conditionally edible mushroom

✎ Affiliation and generic features

Volnushka(or lump) is a conditionally edible mushroom and belongs to the genus of mushrooms, under the general name lactarius (lat.Lactarius) from a very large family of russula (russulal) (lat.Russulaceae) and of the same order russula (russulal) (lat.Russulales), well, it is called this is because the pattern of her cap resembles diverging circles on the water (waves). This is what makes it unique.
The second name of the wave is "lump", which she received for the peculiarity of growing in families or nests, similar to heaps or piles. The word "milk" comes from the Proto-Slavic gruzdъ, which is related to the word "pile" and the supposed internal form of the word with this etymology is "growing on a pile (on a heap)". According to another version, the word "lump" comes from the adjective gruzd (s): (from Lat. Gruzdus - "heavy mushroom" - "fragile or fragile mushroom"). And according to the third version, the word "mushrooms" means - mushrooms growing "heavily", that is, in a heap and in large groups.
And the white woman, like any waves, and milky mushrooms, also has a direct relationship to milk mushrooms, it is not for nothing that its second name is a mushroom mushroom (or fluffy milk mushroom), or, in other words, a kind of milk mushroom, but feminine , all representatives of which are usually called "milk mushrooms", and hence the confusion.
And therefore, it is also considered conditionally edible, because all milky mushrooms contain white milky juice in the pulp of the fruit body, bitter and pungent in taste.
In nature, there are several types of waves and the most famous among them have always been considered:

• white wave (white).

In structure and structure, they differ little, and the only difference is in their color, corresponding to their specific epithets, and in their size.

✎ White Volnushka (White)

Volnushka white(lat.Lactarius pubescens), and among the people it is - white woman, but scientifically - fluffy breast, fluffy white- a conditionally edible species of the genus Lactarius (lat.Lactarius), russula family (russulal) (lat.Russulaceae) and of the same order russula (russulal) (lat.Russulales).
White wolf (white) is painted in white tones in comparison with other types of wave mushrooms and, as a rule, are smaller in size, though not much.
German mycologists classify whitefish as a weakly poisonous mushroom due to the strong bitterness of its pulp, while other Western European experts consider it simply inedible, but not Russian ones, where it is considered conditionally edible and perfectly suits: mainly for salting, and less often for pickling.
Before salting, it is always well soaked or blanched, otherwise the white woman can cause slight irritation of the gastric mucosa and, as a result, nausea and vomiting. However, properly prepared for cooking (previously soaked in water or boiled), it does not cause any sensations, except for pleasant taste. Therefore, it is a typical conditionally edible mushroom (that is, you cannot eat it "raw", but boiled, fried, pickled, salted - please).

✎ Similar species and nutritional value

White Volnushka (White) has a similar twin in nature, and this is her "older brother" - a white breast, from which she easily differs both in size (it is much smaller) and in the more curved edges of the cap. Well, from other white milkers (milk mushrooms), it is easily distinguished by a noticeably pubescent hat.
And in case of confusion, nothing terrible will happen, because all of them are considered conditionally edible mushrooms, suitable for human consumption. There are no inedible and poisonous twins in the white woman in nature either.
In terms of taste and consumer qualities, belyanka belongs to conditionally edible mushrooms of the second category, which includes mushrooms of good quality.
For some reason, amateur mushroom pickers do not really respect the whitewash and sometimes ignore it, remembering about it and all the other waves only in the most lean years. Then, the presence of bitter milky juice in their pulp, which allows them to avoid being affected by mushroom worms, only adds to their advantages.
In addition, whitefish contains many vitamins of groups A, B and C, various amino acids - isoleucine, leucine, threonine and a large amount of fiber.

✎ Distribution in nature and seasonality

White wolf (whitewash) forms mycorrhiza with birch and grows in large groups, mainly in deciduous or mixed forests, usually on the edges of young birch groves and very rare coniferous-birch forest plantations. And, unlike a pink wave or a yellow wave, a white baby (white wave) tries to settle where it is drier and lighter, that is, in more open places.
The white beetle is found most often either in the north-western or central regions of the European part of Russia, or in the Urals, Siberia and the North Caucasus, actively bears fruit from August to mid-October, if the weather permits.

✎ Brief description and application

White wolf (whitewash) belongs to the section of lamellar mushrooms, its spores are located in the plates. The plates are narrow, frequent, adherent or weakly descending on the stem, milky-white, do not change their color as they grow and mature. The cap is initially convex, then becomes prostrate or funnel-shaped, depressed in the center, with edges curled inward. The skin on the cap is strongly pubescent, white, slightly darker in the center and without pronounced concentric zones, but with yellowish-red and slightly blurred spots-circles, slightly rough to the touch, covered with slippery mucus in the rain. The leg is even, of regular cylindrical shape, tapers at the bottom, smooth or slightly pubescent to the touch, becomes hollow with age, the same color as the cap, but with weak yellowish-reddish stains. The pulp is dense, but brittle, white, with a faint odor. Milky sap is very abundant, acrid, white and does not change its color in air.

Belyanka, like all waves, is a pickling mushroom and is suitable for this only after prolonged soaking in cold water or boiling. Whitewash can be marinated and fried, but you only need to do it carefully, not forgetting about its natural bitterness and the fact that it is the most caustic of all the whites, and therefore requires careful soaking or boiling before salting. It is recommended to soak the whitewash in water for at least 3 days, and salt it for at least 50 days, because if it is wrong (not enough) to soak and boil, then bitterness will remain in it. And such mushrooms will not bring pleasure, as well as health benefits.