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Mushroom RecipesMushrooms for winter

Salted Black Milk Caps with Horseradish

For lovers of salted foods and mushrooms, a recipe for salted black milk caps. Although it is not an easy method, you will like the result very much. The exact time has come to taste the mushrooms—the ones in the refrigerator called “little milk caps.” I open the lid—the aroma is as if the autumn forest is breathing before me. I will dress them with sour cream and add onion, and invite my dear female friends to dinner. I think it will be delicious for us to taste their flavor; this temptation is so very seductive... In childhood, my parents constantly salted milk caps in large barrels and stored them in cellars; we loved them so much, but now there is no such abundance and these mushrooms can be found very rarely on our tables. So I present this recipe to you; I think you will like it.

SaltedMushroom caviar
Total time
2 d 2 h
Servings
10

Ingredients

Servings10

This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.

  • Black milk caps1 kg
  • Horseradish(leaf)
  • Currant leaves(leaf, optional)
  • Bay leafto taste
  • Cherry leavesto taste
  • Peppercorns(black)
  • Dillto taste
  • Citric acid2 g
    (for soaking mushrooms per 1 l water)
  • Salt15 g
    (for soaking mushrooms per 1 l water)
  • Garlicto taste

Nutrition

per 100 g

Calories
9 kcal
Protein
1 g

Instructions

  1. Sort the milk caps well, leaving only firm and young ones. Clean them from debris, then trim the stems. Rinse everything well in several changes of water. Cover with cold water, adding citric acid and salt. Place a plate and a weight on top so that they are fully submerged in water; otherwise they will turn black. Leave like this for 2 days, changing the water to fresh cold water 2 times a day. In autumn the nights are cold, and you can leave the bucket or container on the balcony (as milk caps are gathered in autumn). After 2 days, rinse the milk caps well and start salting. On the bottom of a glass jar, bucket, or enameled pot, place horseradish leaves, bay leaf, dill, peppercorns, currant leaves, cherry leaves, and garlic cut into small pieces, then layer with mushrooms, sprinkling each layer with salt at the rate of 40 g per 1 kg of soaked mushrooms, along with garlic and spices. Place a weight and leave everything for 5-6 days. Then check; if they are not well covered with brine, make the weight heavier. In the old days, they kept adding mushrooms until they reached the top, but now people do not gather that many mushrooms and one portion is enough. Leave them like this for 40-45 days. Then transfer them to a cold place. But you can also do this: after 5 days of salting, wearing gloves, transfer them to small sterilized glass containers, top with dill and horseradish leaves, close with plastic lids, and refrigerate. That is the whole secret.

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