A mushroom that can be easily confused with milk mushroom: description of white milk mushroom. Salted white and black milk mushrooms: simple pickling recipes Is it possible to fry white milk mushrooms?

In the photo there is a Podgruzdok mushroom

Grows in coniferous forests, especially under pine trees, on sandy soil.

Fruits from July to October. Found singly or in small groups.

The black loader has no doubles. See what the loader looks like in the photo and read the description about it below in the article:

These mushrooms can be found in almost all forests of Russia: both coniferous and deciduous. They usually grow in groups, which mushroom pickers really like. They hide under the leaves, so you need to look for them and dig them out.

Among its edible qualities, the mushroom is also popular for its medicinal properties. It is actively used in pharmacology for the manufacture of various medications, as well as in folk medicine.

Podgrudok belongs to the Russula family. Found in forests from June to November. They come in several types:

• white;
• black;
• blackening;
• often plastic.

The appearance of the load is similar to that of a milk mushroom. The similarities are visible in the shape of the cap. But it does not have fringed edges, is matte white or with spots of a brownish tint, and is dry. Its size is no more than 20 cm in diameter. The fashion of the mushroom is distinguished by the presence of a dent on the cap at the top, and the adult one has funnels. The pulp is brittle. The plates of this type of mushroom are often white, sometimes they can have a bluish tint.

Let's take a closer look at all the types of loading presented, see photos later in the article.

In the photo Podgruzdok is white

The white podgruzdok (dry milk mushroom) has a short and thick stem. It is white in color. The older the mushroom, the more likely it is that the stem will be hollow in the middle.

The russula mushroom has a cap with a diameter of 7 to 20 cm, a pure white shade, and dry. Often has attached lumps of earth or leaves. The plates are white and thin. Their shade can be blue or slightly greenish. The pulp is dense, white. Does not change color when scrapped. The plates are white, caustic.

The white loader is similar in appearance to a violin. A significant difference is the absence of milky juice. Look what the white loader looks like in the photo:

This species is used in cooking, fried, for mushroom broths, pickled and salted. Alcohol tinctures are also prepared on fruiting bodies and used to treat sarcomas and carcinomas.

In the photo, Frequently plate loading

Another name for this species is common nigella. It is found more often in the south of Russia, in coniferous, mixed or deciduous forests.

The cap is distinguished by a more grayish, sometimes brown tint, which becomes olive and sometimes brown in color as the fungus grows. Its diameter is rarely more than 12 cm. Young mushrooms have a sticky cap, but with age it becomes dry. The leg is the same shade as the cap.

When scrapped, the pulp turns red, then brown, and then turns black. This mushroom has light plates that do not reach its stem.

The taste is inexpressive, the smell is weak.

In medicine, an extract from a frequent-plate loading is used. It has antimicrobial activity. To relax muscles, the properties of this type of mushroom are used in medicine.

In the kitchen, loaded plates are often fried, made into broths, marinated and salted. The mushroom does not need to be pre-boiled.

In the photo Podgruzdok is turning black

The blackening mushroom has a cap up to 20 cm. As it grows, it changes its shade from whitish brown, and in the old mushroom it becomes black. The plates are white, sometimes yellowish, but as they grow older they also become dark. They are quite rarely located from each other.

The flesh of the body is hard, quite dense, and when reacting with air changes its color to dark. The mushroom tastes pleasant, not hot. The leg of the black species is solid and acquires a brown tint.

Look at this loading mushroom in the photo:

From the description of its main differences from other subspecies, it is clear that its distinctive feature is its dark color, which gave it its name.

Most often it can be found in the forest temperate zone of Russia from July to October. Loves the soil under coniferous and deciduous trees.

Black podgrudok mushroom

In the photo Podgruzdok is black
The pulp turns black when cut

The black podgrudok differs from the blackening one mainly only in the shade of the pulp on the cut. It turns red. Its taste and other qualities remain similar.

In pharmacy it is used as an antioxidant and antisarcoma agent. Nigrikacin is obtained from it.

The mushroom is used for food in fried, salted or pickled form. It is also suitable for making soups.

Podgrudok, a description of the species of which we have provided you with, are quite frequent guests in the forests of our territory. They grow under foliage or needles and reveal their presence only by small tubercles above the ground. Mushroom pickers love these mushrooms for their taste.

Cook the loading for 20 minutes, after keeping it in water for 3 days.

How to cook loading

1. Pour cold water over the mushrooms and let them soak for 3 days, changing the water every 24 hours. This will ensure easy cleaning of the loaders.
2. Clean soaked food. They are often difficult to clean, so use a toothbrush and scrub well. Using a knife, carefully cut off any darkened or yellowed areas, if any.
3. Place peeled mushrooms in a saucepan, add water until they are completely covered, add 1 teaspoon of salt and place over moderate heat.
4. Bring the toppings to a boil, cook for 20 minutes and remove from heat.
5. Drain the hot water, rinse the mushrooms with cold water and leave to cool. The cooling process must take place in cold water, otherwise the loads will darken.
6. Place the mushrooms in a saucepan and sprinkle with salt and seasoning. The amount of salt depends on the volume of the pan.
7. Your loads are welded!

How to salt loadings in a quick way

Products
Loads - 1 kilogram
Water - 5 liters
Citric acid - 1 pinch
Salt - 1 teaspoon for cooking mushrooms and 2 tablespoons for brine

How to salt loadings
1. Rinse the mushrooms well to remove dirt and needles. It is necessary to rinse with strong pressure with cold water. If the mushrooms have a yellowed layer, it must be removed using special brushes or toothbrushes, thoroughly rubbing the dirty area. If the loads are old, then the yellowed areas should be cut off with a knife.
2. Place the toppings in a saucepan, add water, add 1 teaspoon of salt and place over moderate heat.
3. Cook the mushrooms for 20 minutes and add a pinch of citric acid.
4. Remove from heat and cool the loading.
5. Prepare the brine: add 2 tablespoons of salt to 1 liter of water.
6. Pour brine into the mushrooms, transfer to an airtight container and place in cold running water.
7. When the mushrooms have cooled, they are ready to eat.

Fkusnofacts

- Often loads and breasts confused, but these are completely different mushrooms. Milk mushrooms have a wet cap, they have pubescent edges with fringe. As for the caps, their caps are never covered with a wet shell; on the contrary, they are always dry and rough to the touch. The hat can reach up to 18 cm, but it lacks such elegance as the fringe of milk mushrooms.

Loadings grow in deciduous and mixed forests, in sandy-turf soil. As a rule, myceliums are located near birch, aspen, wild apple and pear trees.

Active growth of plantlets requires a lot of light and a little warmth. Appear they are in June and can be collected until late autumn - mid-November, until low air temperatures are observed.

Loads are growing large families. Although they need light, they hide under leaves and soil. To collect them, sometimes you have to dig the soil.

IN difference from milk mushrooms, the toppings can be fried, without soaking. You can also make soups from them. But most often they are consumed in salted form.

Mushrooms of this type bitter, therefore, before cooking, you need to pre-soak for a long time in water. The loads are soaked in water for 3 days, the water is changed every 24 hours. It is important to use running cold water; if you use warm water, the mushrooms will turn black.

The peculiarity of caps is that as they grow, they always form on the cap. lumps of soil, which are difficult to remove. Cleans well after soaking in cold water. You can use a toothbrush to carefully remove pine needles and dirt. Its fibers will remove even small particles of dirt.

Before as salt, the loading must be boiled - this will help get rid of the bitterness of the mushroom. It will be enough for the loading to boil for 20 minutes in salted water.

If when cooking mushrooms oversalted loading, you need to place them in cold water and soak for 10 minutes.

White Podgrudok is a representative of the Russula family. This mushroom is also called dry milk mushroom, cracker or podgruzd. This is an edible variety of mushroom.

The Latin name of the mushroom is Russula delica.

The cap of a dry milk mushroom is at first convex with the edges turned down, then it becomes funnel-shaped and depressed. Its diameter at different stages of growth is 7-20 centimeters. The color of the cap is pure white, sometimes there may be red-brown or brown-yellow spots.

At first, the surface of the cap is thin felt, over time it becomes bare, often lumps of earth stick to it. In dry weather the cap cracks.

Under the cap there are frequent, rather thin plates. The color of the plates is white, with a bluish or turquoise tint, and a greenish metallic tint may be observed. The pulp is dense but fragile. The color of the pulp is white and does not change when broken. The pulp is not caustic, but the plates are very caustic. The taste of the pulp is fresh, and the aroma is similar to the smell of milkweeds.

The leg is strong, relatively short and thick. Its length is 2-5 centimeters, and its girth is no more than 1-2 centimeters. The color of the leg is white, often with age it becomes brownish with brown spots of irregular shape. In the upper part the leg is narrower, slightly bluish. In overripe specimens, the legs become hollow.

Places where dry milk mushrooms grow

Dry milk mushrooms are distributed throughout the forest territory of the Russian Federation. These fungi form mycorrhiza with beech, birch, aspen, oak, pine, spruce and alder.

White grasses are quite abundant in birch, mixed, coniferous and aspen forests. Can grow in mountainous areas. Dry milk mushrooms bear fruit from June to November.

Evaluation of the edibility of white mushrooms

These mushrooms can be fried, marinated and made into soups. Dry milk mushrooms are marinated with or without boiling. In certain regions, these mushrooms are valued more than other species, including milk mushrooms.

Similar species

The short-legged russula, like the white podgruzdok, is a rare mushroom. It grows only in North America;

The greenish-plated plant prefers to grow deep in the forest, in shady places. This mushroom can be recognized by its bluish plates;

The white false podgruzd lives only under oak trees. His cap is first convex and then concave, yellow in color, and the plates are bluish-green;

Skripitsa differs from white podgrudka by the presence of milky juice.

Medicinal properties of white loading

An alcohol solution from fresh fruiting bodies has antitumor activity. It is 100% effective against Ehrlich carcinoma and 90% against sarcoma-180.

Related species

Podgrudok black is an edible mushroom. In certain areas it is called black russula. His hat is convex and outstretched, pressed in the middle. The color of the cap is fawn or grayish, turning brown with age. The surface of the cap is sticky. The leg is cylindrical, dense, the same color as the cap. If the leg is touched, it turns black. The pulp is sweetish, with the smell of mold, non-caustic, and turns red when broken.

Black plantlets grow under the pine trees. They choose acidic soils. Black caps are collected from July to October. They are not found in abundance. These are edible mushrooms, but of the 4th category, they are suitable for pickling.

Podgrudok is a white and black edible mushroom, but its taste is bland. It has a cap with a diameter of up to 5 centimeters, at first it is convex and then becomes funnel-shaped. The surface of the cap is whitish; in the center it becomes dirty gray with age. When pressed, the cap turns black. The leg is cylindrical, strong, filled, whitish in color, and over time black spots appear on it. The pulp is dense, white in color, and turns brown when exposed to air. The pulp has a minty taste and a fruity aroma.

White and black podgruzdki grow in Eurasia and North America. They can settle in deciduous forests and conifers. These mushrooms enter into beneficial alliances with pine and birch trees.

Never eat too many mushrooms (in any form). Although edible mushrooms are tasty, they still require good digestion; the best mushrooms, eaten in excessive quantities, can cause severe and even dangerous stomach upsets in people with weakened and improper digestion.

For aging mushrooms, before cooking them, you should always remove the lower, spore-bearing layer of the cap: for agaric mushrooms - the plates, for spongy mushrooms - the sponge, which in a ripe mushroom mostly becomes soft and is easily separated from the cap. Mature spores, contained in abundance in the plates and sponge of a ripe mushroom, are almost not digested.

Cleaned mushrooms should be placed in cold water for 30 minutes to soak off the sand and dry leaves that have stuck to them, and washed thoroughly 2-3 times, pouring fresh water each time. It’s good to add a little salt to it - it will help get rid of worms in the mushrooms.

There are fewer mushrooms in the shady wilderness than in sunlit areas.

Don't try raw mushrooms!

Do not eat overripe, slimy, flabby, wormy or spoiled mushrooms.

Be aware of false honey mushrooms: do not take mushrooms with brightly colored caps.

Champignons are well preserved if they are soaked in cold water for several hours, then cut off the contaminated parts of the legs, rinse in water with the addition of citric acid and boil in water with a small addition of salt to taste. After this, place the hot champignons along with the broth into glass jars, close (but do not roll up!) and store in a cool place (in the refrigerator). These champignons can be used to prepare various dishes and sauces.

Never pick, eat or taste mushrooms that have a tuberous thickening at the base (like the red fly agaric).

Be sure to boil morels and strings and rinse thoroughly with hot water.

Before salting or eating fresh, boil milky mushrooms or soak them for a long time.

Raw mushrooms float, cooked mushrooms sink to the bottom.

When cleaning fresh mushrooms, only the lower, contaminated part of the stem is cut off.

The top skin of the cap is removed from the boletus.

The caps of morels are cut off from the stems, soaked for an hour in cold water, washed thoroughly, changing the water 2-3 times, and boiled in salted water for 10-15 minutes. The decoction is not eaten.

Broths and sauces are prepared from porcini mushrooms; they are tasty when salted and pickled. Whatever the cooking method, they do not change their inherent color and aroma.

Only a decoction of porcini mushrooms and champignons can be used. Even a small amount of this decoction improves any dish.

Boletus and aspen mushrooms are not suitable for making soups, as they produce dark decoctions. They are fried, stewed, salted and pickled.

Milk mushrooms and saffron milk caps are used mainly for pickling.

Russulas are boiled, fried and salted.

Honey mushrooms are fried. The small caps of these mushrooms are very tasty when salted and pickled.

Chanterelles are never wormy. They are fried, salted and pickled.

Before stewing, the mushrooms are fried.

Mushrooms should be seasoned with sour cream only after they are well fried, otherwise the mushrooms will turn out boiled.

Champignons have such a delicate taste and smell that adding pungent spices to them only worsens their taste. They are the only mushrooms of their kind that have a light, slightly sour taste.

It is better to season such native Russian food as mushrooms with sunflower oil. All tubular mushrooms are fried on it, as well as russula, chanterelles, and champignons. It is seasoned with salted milk mushrooms and trumpet mushrooms. Oil is poured into glass jars with pickled butter and honey mushrooms so that a thin layer of it protects the marinade from mold.

Do not leave fresh mushrooms for a long time; they contain substances that are hazardous to health and even life. Immediately sort and start cooking. As a last resort, put them in a colander, sieve or enamel pan and, without covering, put them in the refrigerator, but for no more than a day and a half.

Mushrooms collected in rainy weather spoil especially quickly. If you leave them in the basket for several hours, they will soften and become unusable. Therefore, they must be prepared immediately. But ready-made mushroom dishes cannot be stored for a long time - they will spoil.

To prevent peeled mushrooms from turning black, place them in salted water and add a little vinegar.

It is easy to remove the skin from russula if you first pour boiling water over it.

Be sure to remove the mucus-covered film from the butter before cooking.

Spices are added to the marinade only when it is completely cleared of foam.

To prevent the marinade from boletus and boletus from turning black, pour boiling water over them before cooking, hold in this water for 10 minutes, rinse, and then cook in the usual way.

To prevent peeled champignons from darkening, place them in water slightly acidified with lemon or citric acid.

Be aware of the possibility of botulism and other bacterial diseases if sanitary and hygienic requirements are not followed when preserving mushrooms.

Do not cover jars with pickled and salted mushrooms with metal lids; this can lead to the development of the botulinus microbe. It is enough to cover the jar with two sheets of paper - plain and waxed, tie it tightly and put it in a cool place.

It should be remembered that botulinum bacteria produce their deadly toxin only under severe lack of oxygen (i.e. inside hermetically sealed cans) and at temperatures above +18 degrees. C. When storing canned food at temperatures below +18 degrees. With (in the refrigerator) the formation of botulinum toxin in canned food is impossible.

For drying, young, strong mushrooms are selected. They are sorted through and cleaned of adhering soil, but not washed.

The stems of porcini mushrooms are cut off completely or partially so that no more than half remains. Dry them separately.

The stems of boletus and aspen mushrooms are not cut off, but the entire mushroom is cut vertically in half or into 4 parts.

All edible mushrooms can be salted, but most often only lamellar mushrooms are used for this, since tubular mushrooms become flabby when salted.

The marinade from boletus and boletus will not turn black if you pour boiling water over the mushrooms before cooking, soak in this water for 5-10 minutes, then rinse with cold water.

To keep the marinade light and transparent, you need to remove the foam during cooking.

Salted mushrooms cannot be stored in a warm place, nor should they be frozen: in both cases they darken.

Store dried mushrooms in a sealed container, otherwise the aroma will evaporate.

If dry mushrooms crumble during storage, do not throw away the crumbs. Grind them into powder and store in a well-sealed glass jar in a cool, dry place. Mushroom sauces and broths can be prepared from this powder.

It’s good to keep dried mushrooms in salted milk for several hours - they will become like fresh.

Dried mushrooms are much better digestible if they are crushed into powder. This mushroom flour can be used to prepare soups, sauces, and add to stewed vegetables and meat.

Dried chanterelles boil better if you add a little baking soda to the water.

Mushrooms containing milky juice - volnushki, nigella, white mushrooms, milk mushrooms, podgruzdi, valui and others, boil or soak before salting to extract bitter substances that irritate the stomach. After scalding, they should be rinsed with cold water.

Before cooking, the strings and morels must be boiled for 7-10 minutes, and the broth (it contains poison) must be poured out. After this, the mushrooms can be boiled or fried.

Before marinating, boil the chanterelles and valui in salted water for 25 minutes, place in a sieve and rinse. Then put it in a saucepan, add the required amount of water and vinegar, add salt and boil again.

Cook the mushrooms in the marinade for 10-25 minutes. Mushrooms are considered ready when they begin to sink to the bottom and the brine becomes clear.

Salted mushrooms should be stored in a cool place and at the same time ensure that mold does not appear. From time to time, the fabric and the circle with which they are covered must be washed in hot, slightly salted water.

Pickled mushrooms should be stored in a cool place. If mold appears, all mushrooms should be placed in a colander and washed with boiling water, then make a new marinade, boil the mushrooms in it and, putting them in clean jars, pour in vegetable oil and cover with paper.

Dried mushrooms easily absorb moisture from the air, so they should be stored in a dry place in moisture-proof bags or tightly closed jars.

When pickling mushrooms, do not neglect dill. Feel free to add it when marinating boletus, salting russula, chanterelles, and valui. But it’s better to salt milk mushrooms, saffron milk caps, milk mushrooms and white mushrooms without fragrant herbs. Their natural aroma is more pleasant than dill.

Don't forget about horseradish. Horseradish leaves and roots placed in mushrooms not only give them a spicy pungency, but also reliably protect them from souring.

Green branches of black currant give the mushrooms an aroma, and cherry and oak leaves add appetizing fragility and strength.

Most mushrooms are best salted without onions. It quickly loses its aroma and sours easily. Chop onions (you can also use green ones) only into salted mushrooms and milk mushrooms, as well as into pickled honey mushrooms and boletus mushrooms.

A bay leaf thrown into boiling honey mushrooms and boletus will give them a special aroma. Also add a little cinnamon, cloves, and star anise to the marinade.

Store salted mushrooms at a temperature of 2-10°C. At higher temperatures they sour, become soft, even moldy, and cannot be eaten. For rural residents and owners of garden plots, the problem of storing pickled mushrooms is easily solved - a cellar is used for this. City dwellers must pickle exactly as many mushrooms as can be placed in the refrigerator. They will freeze on the balcony in winter and will have to be thrown away.

It is one of the ways to prepare them for the winter. For pickling, from tubular mushrooms, they use young porcini mushrooms, aspen mushrooms, boletus mushrooms, boletus mushrooms, and from lamellar mushrooms, they use autumn mushrooms, saffron milk caps, boletuses, milk mushrooms, and white mushrooms.

Fresh mushrooms cannot be stored for long, so they must be sort through, clear of debris and salt. When sorting, they are laid out by type: milk mushrooms, boletus, white mushrooms, boletus and so on. Specimens intended for pickling and immediate fresh use are immediately set aside.

If pickled mushrooms are stored in the cellar, at a temperature not exceeding five degrees Celsius To pickle them, take 50 grams of salt per 1 kg of mushrooms. If storage temperature will be room temperature, for 1 kg of mushrooms you should take 100 g of salt. Spices and herbs are added according to your taste. Some housewives use bay leaves, others allspice and black pepper, some put currant leaves, and some, nothing.

To pickle mushrooms, glass jars, enamel pots and buckets, wooden barrels, and so on are used. All salted mushrooms should be kept under pressure.

Dry pickling of mushrooms

Chernushki, saffron milk caps and smoothies You can salt it like this: Cut off the stem of prepared mushrooms, place them in a container, cover with salt, cover with a napkin, put a circle on top and place a weight. The mushrooms will release juice and settle. As they compact, you can add fresh mushrooms to the container, sprinkling them with salt, until the container is completely filled and the settling of the mushrooms stops.

Mushrooms salted in this way are ready for consumption no earlier than after 35 days.

• Mushrooms - 1 kg
• salt - 50 g

Pickling soaked and boiled mushrooms

Some lamellar mushrooms have a pungent, bitter or unpleasant taste and odor. This can be eliminated by soaking them for two to three days or by cooking. Mushrooms intended for pickling are placed in a bowl and filled with cold, salted water. For 5 kg of mushrooms take 1 liter of water. Cover with a cloth, then with a wooden circle and place a weight on top.

The soaked mushrooms are put in a cold place so that they do not sour. The soaking time, depending on the type of mushroom, ranges from 1 to 3 days. The water should be changed at least once a day.

During the soaking process, mushrooms lose their taste, since water takes away some of the soluble substances from them, so soaking can be replaced by scalding. Mushrooms that have a persistent unpleasant odor and taste must be boiled.

Prepared for pickling valui, chanterelles, milk mushrooms, podgruzdi, russula etc. immerse in boiling water and cook for 5 to 30 minutes. Honey mushrooms - 15-20 minutes, valui and chanterelles - 30 minutes, bitter mushrooms - 8-10 minutes, white mushrooms and chanterelles are scalded with boiling water. Porcini mushrooms, boletus, boletus and aspen mushrooms are boiled in salted water for 8-10 minutes, after which they are salted in the usual way or pickled.

The water in which mushrooms are boiled is not used for scalding or decoction. It should be poured out. After cooking the mushrooms, the pan should be wiped with dry salt, washed thoroughly and dried with a towel. Pickling mushrooms in this way has its own characteristics for each type.

Pickling porcini mushrooms, boletus mushrooms,
boletus, butter

The mushrooms are cleaned of dirt, the stems are cut off and cooked in salted, boiling water for 15 minutes. Then, rinse with cold water and place on a sieve, allowing them to dry. Next, the mushrooms are placed in a bowl with their caps up, topped with spices and sprinkled with salt. Cover with a napkin, make a circle and place a weight on top.

• prepared mushrooms - 10 kg
• salt - 500 g
• bay leaf - 20 g
• allspice - 8 g

Salting milk mushrooms and milk mushrooms

The mushrooms are cleaned and sorted, the stems are cut off and soaked in cold water for 2-3 days. After soaking, the mushrooms are thrown into a sieve, allowed to drain well and placed in a barrel, sprinkled with salt and spices. Cover the top with a napkin, place a circle and place a weight.

After salting, the mushrooms will settle, and the barrel can be added. Brine should appear on top. If it does not appear, the load should be added. Such mushrooms can be consumed after 20-25 days.

• Mushrooms - 10 kg
• salt - 400 g
• horseradish root - 20 g
• dill greens - 35 g
• garlic - 40 g
• bay leaf - 10 pcs.
• allspice - 40 peas

Cold pickling of mushrooms

Method 1. Mushrooms are salted raw, after soaking them in cold water and changing it several times: white mushrooms and volnushki - 1 day, saffron milk caps - 4 hours, valui - 2-3 days, milk mushrooms and podgrudki - 2 days. Then pour boiling water over it.

Method 2. The saffron milk caps are not soaked, the white milk caps, volnushki, milk mushrooms, and podgruzdki are soaked for 5 days, and the valui are boiled.

Method 3. Belyanki, volnushki, milk mushrooms, podgrudki, valui are soaked in salted water for 3 days.

Method 4. The mushrooms are not soaked at all. They are washed well and immediately salted.

Method 5. Mushrooms are not salted raw. They must be boiled. They believe that they become more tender and fragrant.

Cold-salted saffron milk caps can be consumed after 5 days; for other mushrooms the timing is longer: milk mushrooms and podgruzdki are ready after 30 days, valui - after 50, white mushrooms and volushki - after 40.

Hot pickling of mushrooms

The mushrooms are boiled before salting.

Method 1. Butter mushrooms, boletus mushrooms, moss mushrooms, honey mushrooms, kids, boil for 5-8 minutes, white mushrooms, champignons, aspen mushrooms - 8-10 minutes, chanterelles - 12-15 minutes, valui - 15-20 minutes.

Method 2. Boil russulas, milk mushrooms, milk mushrooms for 5 minutes, white mushrooms, boletus mushrooms, boletus mushrooms, boletus mushrooms for 5-7 minutes.

Method 3. Boletus and boletus are boiled for 1-2 minutes, chanterelles and pig mushrooms - 20-25 minutes, white mushrooms and boletuses are first poured with boiling water, kept in it for half an hour, the water is changed and boiled for 15 minutes.

Hot salted mushrooms are ready to eat in 2-3 days.