How to pickle mushrooms mushrooms. Recipes for pickled mushrooms for the winter at home

Milk mushrooms marinated for the winter are a great decoration for any table, both daily and festive. Today we will learn how to pickle milk mushrooms for the winter. Yes, yes, they can not only be salted, but also marinated.

How to pickle milk mushrooms

Crispy fragrant mushrooms sprinkled with vegetable oil and with a green onion - and the decoration of any table. It is not difficult to prepare such a miracle. There are many options for cooking pickled mushrooms, we offer the simplest and most proven one.

Ingredients:

• Milk mushrooms - 1 kg;
• Cherry leaves - 2 pcs;
• Currant leaf - 2 pcs;
• Garlic - 2 teeth;
• Marinade (per 1 liter of water 2 tbsp salt, 1 tbsp sugar, black peppercorns, allspice, a few parsley, 2 cloves, 1 tsp vinegar).

Cooking steps:

1. Sort the mushrooms, wash and soak in a bowl or basin in cold water. This procedure will help get rid of bitterness.
2. Transfer the mushrooms to a larger container, pour water and put on the stove. After the mushrooms boil - cook for about 10 minutes. During the cooking process, foam may appear, it must be removed.
3. Let's start preparing the marinade. Add all the spices to the prepared water. Add marinade and bring to a boil.
4. now we need to transfer the mushrooms to the brine. Boil in brine for about 15 minutes.
5. Prepare jars of the desired size in advance. Put currant and cherry leaves on the bottom. Throw garlic, previously cut into thin slices, into a jar.
6. Put the milk mushrooms in jars and add brine to them. Pour 1 tsp into each jar. vinegar.
7. Close the jars with sterile (boiled) metal lids. Turn the jars upside down and wrap. Leave until completely cool.
8. Store pickled mushrooms in a cool place.
9. That's all! Now you know how to pickle milk mushrooms for the winter, a delicious snack on the festive table!

Enjoy your meal!

Milk mushrooms come in many varieties, and most of them have a bitter taste. Therefore, before you start cooking any of them or making preparations for the winter, they must be carefully prepared. If everything is done correctly, pickled milk mushrooms are very tasty. They will be a good independent snack or addition to salads, soups and other dishes.

You can pickle milk mushrooms separately or together with other types of mushrooms. Before pickling, be sure to soak to get rid of bitterness. For the same reason, it is necessary to change the water 2-3 times during cooking.

How to choose and prepare mushrooms before pickling

Before pickling, mushrooms must undergo special training:

1. Mushrooms are well sorted out from leaves and forest debris. Throw away those that could accidentally get into the basket and turn out to be poisonous. Also, do not leave worms, as they can cause poisoning.
2. Pour in water and leave for a couple of hours so that they soak well.
3. Milk mushrooms strongly collect garbage on themselves, so in order to wash them, you need to deal with each separately. They soak well in water and are easier to clean. You can use a brush for cleaning.
4. Put the well-washed mushrooms in a large basin and pour salted water over them. To prevent them from floating, put a weight on top. Leave for five hours.
5. Drain the water and fill with another.

Mushrooms are soaked for at least three days. Only after that you can proceed to further actions. Mushrooms should be boiled in salted water, so they will be tastier.

How to pickle milk mushrooms in jars at home

After the milk mushrooms have been prepared, they are pickled in the same way as other mushrooms.

Classic step by step recipe for 1 liter of water

White milk mushrooms are more popular for pickling. Most often they are pickled in a hot way. To do this, use well-soaked, boiled mushrooms with the addition of vinegar.

Ingredients for 1 liter of water:

• boiled milk mushrooms - 2 kg;
• salt - 4 tsp;
• sugar - 2 tbsp. l.;
• vinegar 6% - 1 cup;
• spices: cloves, black pepper - 5 peas each.

To pickle milk mushrooms in a hot way, you need:

1. Strain the soaked mushrooms, rinse with clean water and put in a saucepan.
2. To fill with water. You can not completely, when boiled, they will release their juice.
3. Do not fill the dish with mushrooms to the top, they need a place to boil, otherwise they can run away.
4. Add some vinegar and salt and put the pan on the fire. Skim.
5. Change water and boil again. Change the water again.
6. When the mushrooms sit on the bottom, and the water becomes clear, drain the water. Boil water with sugar and salt and add to strained milk mushrooms.
7. Boil, dilute with vinegar and put in sterile jars.
8. Roll up, turn the lids down and wrap with a blanket.

In winter, it is enough to open the jar, rinse the mushrooms and season with vegetable oil and raw onions.

Marinating black mushrooms

The preparation of this type of milk mushrooms differs only in that they need to be cooked a little longer than others.

They also need to be soaked and boiled. Boil black mushrooms over low heat until the water evaporates. Then they are put into jars, poured with boiling marinade and rolled up.

For marinade for 1 kg of mushrooms:

• water - 500 ml;
• salt - 1 tbsp. l.;
• spices - bay leaf, black and allspice, cloves, garlic, all to taste;
• vinegar - 100 ml 6%.

The taste of black mushrooms differs little from other types. But it is better to take young mushrooms, aged ones are too hard.

cold way

According to this method, the mushrooms are boiled well (so that they are not raw) and cooled. The marinade boils and also cools. Then the milk mushrooms are laid out in jars and poured with marinade. Banks are closed with plastic lids and cleaned in the basement. Such a blank is stored for no more than a year.

Each hostess prepares the marinade according to her own recipe, adding spices to taste.

For 1 kg of mushrooms:

• 400 ml of water;
• 1 st. l. salt;
• spices;
• 30 ml of vinegar 8%.

Vinegar is poured into the marinade at the end of boiling so that it does not evaporate.

Milk mushrooms turn out delicious if they are marinated in tomato sauce. To do this, everything is done as usual. Mushrooms are soaked and boiled in salted water. But when the marinade is prepared, tomato sauce is added to it.

Strained mushrooms are poured with marinade and stewed for 5 minutes. Then vinegar is poured in, the mixture is laid out in jars and rolled up.

To make it tasty, observe the following proportions:

• boiled milk mushrooms - 1 kg;
• salt - 1 tbsp. l.;
• sugar - 1 tbsp. l.;
• tomato paste - 200 g;
• vinegar 5% - 2 tbsp. l.

Instead of tomato sauce you can take fresh tomatoes, stew well and then add them to the mushrooms.

with garlic

Mushroom blanks with lots of garlic are good. They turn out crispy. , fragrant, and also useful. It is better to marinate in a cold way so that the aroma of garlic does not evaporate.

They can be cooked only with garlic or together with various spices. Garlic is crushed in a blender and added to boiled mushrooms. The marinade is prepared as usual, cooled and poured into jars with mushrooms.

In oil

Some housewives pickle milk mushrooms with vegetable oil. It floats to the top and creates a protective film that does not allow air to pass through.

To prepare such preservation, everything is done as usual according to any of the recipes. But after the mushrooms are placed in the marinade, vegetable oil is added to them, about 100 ml per 1 kg, and boiled.

With cold pickling, oil is added at the end directly to the jar, but it must be fried.

Milk mushrooms are crispy and do not lose color if marinated with citric acid. First, add a little acid to the water during cooking, and then dissolve one sachet per 1 liter of marinade at the very end.

In a spicy marinade

You can prepare gifts of the forest with spices. They are added to the marinade and boiled. Choose according to your taste what you like.

You can use cardamom, star anise, cloves, allspice and chili peppers, bay leaves and other odorous seasonings that can be found on the market today.

It is convenient to purchase a special mushroom seasoning in a bag, where everything is already mixed together. But you should not abuse it, spices kill the natural taste of the products, and the smell of the mushroom preparation will differ little from the preparations of a different composition.

Cinnamon

Cinnamon gives mushrooms a savory and astringent taste. It is added in the form of a powder not to the marinade, but to the bottom of the jar, otherwise it will give a brown color to the workpiece.

Delicious mushroom salad is obtained by pickling milk mushrooms with onions and tomatoes.

Ingredients for 2 kg mushrooms:

• onion - 1 kg;
• tomatoes - 1 kg;
• stewing oil - 100 ml;
• vinegar - 100 ml 9%;
• salt - 2 tbsp. l.

Boil the mushrooms, fry the onion, stew the tomatoes. Mix everything together, simmer on low heat for half an hour, add vinegar, put in jars and roll up.

In Polish

The recipe differs from others in that currant and cherry leaves, as well as garlic, are necessarily added to the marinade. Milk mushrooms boil well and filter. Prepare the marinade.

Rules for storing the finished product

Pickled milk mushrooms are stored in a pantry or cellar. You can use them after two weeks, and it is better to store them no more than 1-1.5 years.

For normal life, our body needs to constantly receive all kinds of vitamins, especially in the winter. Pickled mushrooms for the winter are a product that contains not only all kinds of trace elements necessary for human existence, but also surprisingly tasty. Everyone loves to eat this delicacy. Canned milk mushrooms are especially appreciated if they are made by hand at home. Therefore, today we will talk about different variations of pickling these mushrooms. But first I want to know more about the benefits of milk mushrooms, where are their deposits, etc.

Description of the species

Milk mushrooms belong to the russula family, the milky genus. They grow as a whole family, it is very rare to see a lonely standing mushroom. It is very easy to recognize them by their appearance. A real mushroom has a milky cap and a yellow tint of mycelium. You can meet these mushrooms near birch trees, otherwise it is quite difficult to find them. In nature, there are several varieties of mushrooms. These mushrooms are called conditionally edible, so they must be carefully processed before cooking.

Most often you can find milk mushrooms in the Urals, Siberia and Kazakhstan. In these places, mushrooms grow on a particularly large scale.

The photo below shows what an edible mushroom should look like.

Cooking technology

This item is the most important, because if you do not follow the technology, you can get poisoned, and with proper processing, on the contrary, not only tasty dish but also useful. Why? Because mushrooms contain a fairly large amount of protein, as well as other vitamins and minerals that can even dissolve kidney stones.

It is currently very popular to harvest milk mushrooms for the winter. You can salt them, pickle them, but if you cook the mushrooms in the last way, then you can store them much longer. Nevertheless, regardless of the harvesting method, there is a procedure that consists of several stages, and they need to go through everything in order for the mushrooms to turn out to be useful, and to exclude dangerous substances from them.

Careful selection

First of all, milk mushrooms need to be sorted out well. Sort rotten, carefully cut off the darkened areas. Rinse well afterwards to remove any traces of dirt and debris. Then comes the soaking stage.

To make it easier to clean the mushrooms from dirt, they can be kept in water for about an hour. That is, retting can begin even before selection. But, most often, mushrooms are soaked after they have been sorted and rid of dirt and other particles.

How to carry out the soaking stage?

First you need to prepare the water. To do this, it must be heated. It is important that the water is not hot, but only at room temperature. Then you need to add salt to it, at the rate of 10 g per 1 liter of liquid. After you need to lower the mushrooms into a deep container, and pour them with salt water. It is necessary to soak milk mushrooms for at least two days, while changing the brine very often.

You can significantly reduce the duration of this period if you boil milk mushrooms for twenty minutes four times, in a large amount of water with salt. With the help of this procedure, lactic acid, which is dangerous for the human body, will come out of the milk mushrooms. After cooking, the milk mushrooms should be washed well, preferably under running water.

In this way, you can speed up the soaking process, but at the same time lose the crunch of mushrooms, for which this species is especially appreciated by gourmets.

You need to decide on the method of soaking, and carry out this procedure with great care. After it, the mushrooms will be ready for further use in your recipe.

We will consider many options with which you can pickle milk mushrooms for the winter. The first recipe is a classic way, perhaps well-known to everyone, but it doesn’t hurt to repeat it.

Recipe #1

Pickled mushrooms with spices.

Required Ingredients:

• 4 kg of mushrooms;
• 4 liters of water;
• 100 g of salt;
• 8 pieces of bay leaf;
• 10 pcs of allspice (peas);
• 10 cloves;
• 40 ml of vinegar essence (70%).

Cooking:

After soaking, the largest milk mushrooms should be cut, poured with half of the water, with the addition of 20 g of salt, and boiled over moderate heat for twenty minutes, constantly removing the foam. Then the mushroom must be removed from the fire, cool. After you need to thoroughly rinse them and drain all the water so that they are almost dry.

Next, we prepare the brine with which we will marinate milk mushrooms. To do this, you need to take the remaining water, salt and bring to a boil, then put the rest of the spices in this marinade, leaving the vinegar for later. Then the milk mushrooms are carefully lowered into the boiling brine, and boiled for 15 minutes. After that, add vinegar essence, mix thoroughly and remove from heat.

Then we lay out the mushrooms in sterilized jars, pour brine on top. Next, cover with iron lids, previously boiled, and roll up the jars.

After our seaming, you need to put it in one place, turning the containers upside down, and cover with a warm blanket. In this position, you need to keep pickled mushrooms until they cool completely.

Hot-pickled mushrooms like this one will last a very long time. True, it is better to keep them in a cool room.

I also want to add that you need to try such mushrooms only after seven days, in no case earlier.

Milk mushrooms can be served at the table, after watering them sunflower oil, and sprinkled with onions, herbs. In this form, they will be especially tasty.

With this recipe, you will get excellent mushrooms, with a touch of spices. But, not everyone may like such a rich aroma, so we offer another way to cook milk mushrooms, without adding spices.

Recipe number 2

Required Ingredients:

• 2 kg of mushrooms;
• 4 liters of water;
• 100 g of salt;
• 80 g of sugar;
• 240 ml vinegar (9%).

Cooking:

The first step is to soak the milk mushrooms, clean them and cut them. Then sterilize the jars, and boil the lids. When all this is done, then you can start cooking the mushrooms yourself.

We take half of the water and 20 g of salt, put on fire, bring to a boil and lower the milk mushrooms there. Next, boil the mushrooms, timely removing the foam. You need to carry out this procedure until the milk mushrooms settle to the bottom of the pan.

After you need to drain the water, and rinse the mushrooms thoroughly, preferably under running water.

Next, take a large container for cooking, pour the remaining water and salt into it. Bring to a boil, lower the mushrooms there, and cook for 10 minutes. Then pour sugar into the pan and add vinegar, continue to keep on fire for the same amount of time.

Then carefully lay out the mushrooms in jars, fill with brine and roll up the lids. After they need to be wrapped in a warm blanket. When the milk mushrooms have cooled down, they can be unwrapped, but not yet taken to a cold room. Mushrooms should be marinated in a warm place for about five days, and only after that it will be possible to lower them into the basement.

The recipe for such pickled mushrooms is distinguished by the complete absence of spices, but do not worry that they will be tasteless. Due to the right combination of ingredients, you will get amazing mushrooms, the real taste of which will not be hidden behind seasonings.

To the question of how to pickle milk mushrooms the classic way we have already answered. Next, we want to tell one more step by step recipe harvesting mushrooms for the winter, with the addition of a variety of seasonings that will enhance the wonderful taste of our dish.

Recipe number 3

Pickled mushrooms with spices.

Required Ingredients:

• 4 kg of mushrooms;
• 6 liters of water;
• 120 g of salt;
• 40 g of sugar;
• 5 bay leaves;
• 4 pieces of currant leaves;
• 4 pcs cherry leaves;
• 6 cloves of garlic;
• 5 pieces of black pepper (peas);
• 4 cloves;
• 40 ml vinegar (9%).

Cooking:

Initially, you need to carry out the soaking and cleaning procedure. Next, cut the largest mushrooms into several parts.

Then you need to take 4 liters of water, pour 1.5 tablespoons into it. salt and bring to a boil. After carefully lower the milk mushrooms into the pan, and boil for twenty minutes, periodically removing the foam with a slotted spoon.

Then the boiled mushrooms should be thoroughly washed, preferably under running water, and put in a colander to drain the liquid.

This is the time to prepare the marinade. Why do you need to take the remaining water, salt and sugar. Bring them to a boil, and add all the spices except vinegar and garlic. We'll leave them for later.

Gently lower the mushrooms into the boiling marinade and cook for twenty minutes. Then add finely chopped garlic and vinegar, and keep on fire for another five minutes.

After the milk mushrooms, we lay them out in sterilized jars, and pour boiling brine on top. We roll up with boiled iron lids. We wrap jars with mushrooms, and keep warm until they cool. After that, you can lower them into the basement, or another cold place for a long period of storage.

Mushrooms prepared in this way are obtained with a wonderful aroma, and have an amazing sweet-salty taste. Mushrooms with spices will not leave indifferent any of your guests.

Every summer and until mid-autumn comes the time for mushroom picking. There are a large number of edible mushrooms in the forest, including milk mushrooms. Large and small size stalk can be salted, fried or mushroom caviar can be made, or you can marinate them. And how to pickle milk mushrooms, every housewife should know.

How to properly clean mushrooms

Almost every mushroom picker knows that the mushrooms found need to be washed and cleaned well. Those who have been collecting mushrooms for more than a year know how they can be tested for worms and suitability for food. And for those who just want to walk through the woods with a basket and pick mushrooms, some tips on picking mushrooms and proper cleaning will be needed.

Milk mushrooms in the forest can meet two types:

• white;
• grey.

For the marinade, you need to take a pan, pour a liter of water and salt into it. Add all spices and mushrooms to boiling water. Reduce heat and simmer for another 15 minutes. After the time has elapsed, remove the pan from the heat and add vinegar and mix well. Arrange hot pickled mushrooms in jars.

Banks must be rolled up and turned upside down. After that, wrap with a blanket and leave in a dark and cool place until completely cooled. Try pickled milk mushrooms classic recipe you can already in a week with your favorite dish or as an independent snack with the addition of mayonnaise or sour cream.

The easiest way

A simple recipe for pickled mushrooms is very easy and is prepared within 1 hour from simple and affordable ingredients. Before proceeding to the marinade, you need to boil the mushrooms. To prepare pickled mushrooms, you need to take only 4 ingredients:

1. Milk mushrooms.
2. Water.
3. Salt and sugar.
4. 9% vinegar.

How to pickle saffron mushrooms at home

First you need to pour 1 liter of water into the pan and put it in milk mushrooms. Put the pot to boil over medium heat. You can add 1 tbsp to the water. tablespoons of salt and the same amount of sugar. Mushrooms need to be cooked until they sink to the bottom of the pan, while periodically removing the foam. Throw ready milk mushrooms in a colander and rinse with running water.

In order to prepare the marinade, you need to take a pot of the right size and pour 1 liter of water into it. Then add salt and sugar. When the marinade boils, put milk mushrooms and vinegar into the pan. Boil the mushrooms in the marinade over low heat for 15 minutes.

Put ready and hot mushrooms in jars and put in a cold place until cool. Taste the mushrooms in the marinade simple recipe you can already on the 5th day.

With onions and tomatoes

Many hostesses think that pickling milk mushrooms in home environment everyone knows, but it's not true at all. Almost every week new recipes are created with different ingredients. Each hostess has his own with his own taste and addition.

Here is one of these recipes, where marinating milk mushrooms for the winter with tomatoes and onions is used. It is prepared simply, but a beginner in cooking needs to follow the recipe clearly. To properly cook mushrooms, you need a kilogram:

• mushrooms;
• Luke;
• tomatoes.

And you also need to take 3 liters of water, 2 tablespoons of salt, 100 grams of odorless vegetable oil and 20 ml of 70% vinegar.

Salted, pickled or canned milk mushrooms prepared for the winter have long been considered a favorite delicacy on holiday table. Thanks to their delicate taste and crispy pulp, these mushrooms are revered by all lovers of "silent hunting". Having collected a full basket of them in the forest, of course, you will need proven canning recipes with visual photos. In this material you will find information on the preparation of milk mushrooms in a hot way with the addition of spicy marinade Or just vinegar.

Marinating mushrooms in the classic way

Take these products:

• 2 kg of mushrooms;
• 2 liters of filtered water;
• 50 g of coarse rock salt;
• 4 leaves of lavrushka;
• 5 peas of allspice (interchangeable with black);
• 5 dry cloves;
• 20 ml of 70% vinegar essence.

mushroom mushrooms

1. Wash and soak the milk mushrooms for at least 2 hours in water. Then press.
2. Send the mushrooms to the pan, pour water into them and send to the fire. Boil, tighten the fire, remove the foam formed on the surface and boil for 20 minutes.
3. Remove them from the water and cool slightly, then cut into large pieces.
4. For the marinade, boil 1 liter of filtered water, add the remaining salt (do not use iodized), pepper, cloves and parsley. Let stand 10 minutes.
5. Dip the milk mushrooms in the marinade that has not yet cooled down and cook for 15 minutes.
6. Add essence to them, stir with a spoon so that it is evenly distributed throughout the workpiece and immediately remove from the stove.
7. Pour into pre-sterilized jars so that the mushrooms are completely covered with marinade.
8. Roll up the jars tightly with lids, put upside down and wrap.

Attention! Not all milk mushrooms are suitable for canning. Old, damaged and wormy do not fit - you can recognize them by the spots on the cap, reminiscent of rust. When cooked, these mushrooms will give an unpleasant bitter taste.

Mushrooms, pickled in a traditional way

The recipe will require the following products:

• 1 kg of forest mushrooms;
• 2 liters of drinking water;
• 50 g of salt (take non-iodized);
• 40 g of sugar;
• 120 ml of wine or table (9%) vinegar.

Mushrooms are boiled before preservation.

1. First of all, sterilize clean jars (it is recommended to use 0.5-0.7 l jars). Soak pre-peeled mushrooms in water.
2. Mushrooms fill with water, pour Art. a spoonful of coarse salt and cook until they are at the bottom of the container, removing the foam from the surface of the broth each time during cooking.
3. After that, having previously cooled, squeeze the mushrooms from the broth, pour over with plenty of running water and let it drain.
4. During this time, prepare the marinade. For him, dissolve the remaining salt and sugar in 1 liter of water and bring the mixture to a boil. Move the mushrooms to a saucepan with marinade, cook them for another 10 minutes, and then add vinegar and keep on fire for another 10 minutes.
5. Arrange the mushrooms in prepared jars, roll up the lid and turn upside down. From above the jar can be covered with an unnecessary blanket.
6. They become completely pickled after 5 days, and then the jars can be rearranged in a cabinet and stored in the same way as all preservation.

Attention! The folk way of pickling mushrooms does not involve the use of a variety of spices. Sugar, salt and vinegar give a balanced taste to the final product.

Hot-canned mushrooms in a fragrant marinade

For this recipe you need to take:

• 4 kg of mushrooms;
• 3 art. l. rock salt without iodine;
• 3 liters of water;
• 4-5 large cloves of garlic;
• 4 fresh leaves of horseradish, cherries, currants;
• 4 dill umbrellas with seeds;
• half a bag of black peppercorns;
• 8 stars of carnation;
• 4 leaves of laurel.

Mushrooms must be thoroughly washed and cleaned

1. Mushrooms must be cleaned of dirt and forest debris. To do this, transfer the mushrooms to any large container and fill with water. Leave for 2-3 hours so that the dirt is properly soaked. After that, rinse each mushroom under running water, clearing all debris with a knife.
2. Cut the prepared mushrooms into large slices.
3. Pour coarse salt into a container with 3 liters of water, put bay leaf, horseradish, currant and cherry leaves, dill seed baskets and cloves. Send the mixture to the fire, boil, then put the mushrooms in the marinade. Boil them for 30-40 minutes, removing each time the resulting foam. When the mushrooms sink to the bottom, remove the pan from the heat and let cool.
4. Steam jars and lids.
5. At the bottom of the prepared jars, put peppercorns and garlic, then mushrooms, tamping them as tightly as possible. After that, pour the marinade into jars. Make sure that greens do not get to the mushrooms.
6. Cover, roll up and refrigerate for 25 days. Having insisted on the specified time, milk mushrooms can be served at the table or sent stored for the winter in the cellar.

Milk mushrooms preserved in cinnamon marinade

For the recipe, take:

• 1 kg of freshly picked mushrooms;
• ½ tsp ground cinnamon or a whole stick;
• 1 st. l. wine vinegar (if the household does not have one, you can replace it with table vinegar);
• ½ tsp citric acid;
• 3 leaves of lavrushka;
• allspice no more than 5 peas.

Mushrooms in marinade

1. Soak the milk mushrooms in cold water, and then clean them of forest debris and dirt.
2. Put the mushrooms in a saucepan, add boiling water and cook for 5-10 minutes. Drain the water.
3. In another container, make a marinade: combine vinegar, peppercorns, cinnamon sticks with water, citric acid and laurel. Bring the spicy mixture to a boil and put the milk mushrooms into it. Boil them for 20-25 minutes.
4. Arrange the mushrooms in clean jars, pour the marinade in which the milk mushrooms were boiled, cover and sterilize by dipping half-liter containers in water for 35 minutes and liter ones for 40 minutes.
5. After the specified time, roll up the jars and put them upside down. Wrap with a blanket and let the preservation cool.

Mushrooms marinated according to the presented recipes undergo heat treatment. Therefore, they will be stored more than salted ones. Yes, they do have some security benefits.

Salting mushrooms: video

Canning milk mushrooms: photo