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Many years ago, when I was still a newly-made daughter-in-law, my mother-in-law suggested to me a very simple way to cook milk mushrooms. The other day my husband brought 6 kilograms of these wonderful mushrooms. Summer in our region turned out to be rainy and warm, so now you can go for mushrooms at least every day 😉. Many people, especially the older generation, are familiar with this recipe, but it may be useful for little experienced housewives.
It's not a secret for anyone, milk mushrooms are "raw" and there are "dry". This time, my husband collected mostly "raw" ones, so I soaked them for several hours to remove the bitterness. Mushrooms need to be washed well and cut off all the "ugliness". Now we are preparing the marinade, it is impossibly simple.
Pour one kilogram of mushrooms with two glasses of cold water, add two level tablespoons of salt and chopped garlic. The amount of garlic can vary, I put about 3 medium cloves. And necessarily dill, without it anywhere. I put in a good bunch, cut it not very finely and add it 5 minutes before being done.
Cover the saucepan with a lid and turn on the fire.
From the moment of boiling, 25 minutes should pass and then the mushrooms can already be transferred to the jar. It may seem that the specified amount of water is not enough, but during the cooking process the mushrooms will still release liquid and will be "just right". Place the mushrooms tightly in the jar, and then pour the marinade so that it completely covers the mushrooms.
We eat such mushrooms in one day, they are perfectly stored in the refrigerator, but we do not have them for a long time 😋. I highly recommend it to anyone who hasn't tried it yet.
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Be healthy!