Nigella dishes with black milk mushrooms - 0 cooking recipes

Black milk mushrooms are considered conditionally edible mushrooms belonging to the Mlechnik genus of the Russula family. Conditionally edible does not mean that they cannot be eaten, but that before adding them to any dish, mushrooms must be boiled in salted water. Or soak for several hours, replacing the water a couple of times. This removes excess bitterness.

In Russian cuisine, black milk mushrooms are found mainly in homemade recipes. Russian housewives are very fond of salting them in large quantities for the winter. Moreover, you can pick these mushrooms in the nearest forest. Black milk mushrooms are salted in a dozen different ways: with different spices and without spices, with garlic, vegetables, in cabbage leaves, with onions, hot and cold.

After salting, this mushroom becomes burgundy-colored with shades of purple, which can be successfully used in creating edible compositions for table decoration.

Black milk mushrooms can be prepared in glass jars of various sizes, as well as in enamel dishes or wooden tubs. The main thing is to have a place to store them. When prepared, they are very tasty, plump, with a crispy texture. Ideal as a separate appetizer on any table and as an ingredient for other dishes: soups, main dishes, casseroles, stews, salads.

It is worth adding that, according to recent research, scientists do not recommend eating these mushrooms due to the high content of the mutagen necatorhin in them, which does not completely disappear even after heat treatment. A quarter of its original volume remains in boiled mushrooms. In turn, the properties of necatorine have not been fully studied, and there are controversial issues regarding its mutagenicity. Although in some mushroom reference books the black mushroom is noted as poisonous.