Dishes with milk mushrooms - 10 cooking recipes

The easiest way to find milk mushrooms is in the deciduous or mixed forests of central Russia, the Urals, Belarus, Siberia and the Volga region. Milk mushrooms begin to appear in early July, their season ends in September. By the way, in Western European countries milk mushrooms are considered inedible mushrooms, while in Russia it is impossible to find a more suitable mushroom for pickling. True, before salting, the bitterness should be removed from the milk mushrooms. To do this, they are soaked for a whole day in fresh cold water, which is changed periodically. In their finished form, milk mushrooms can decorate any holiday table. According to an old Siberian recipe, milk mushrooms are pickled along with other mushrooms: volnushki and saffron milk caps. To do this, all mushrooms are pre-soaked and then kept in wooden barrels with spices. Usually milk mushrooms are ready on the 50th day of salting. During the times of Tsarist Russia, not a single Lenten table in noble houses was complete without salted milk mushrooms. For this purpose, mushrooms were specially exported from the Kargopol district to St. Petersburg. It is better not to fry or boil milk mushrooms, it is still a conditionally edible mushroom, which is best to be pickled and then, in salted form, used to prepare other dishes. Salted milk mushrooms are good in pies, with horseradish, and fried in oil.