Milk mushrooms: what they look like and where they grow. Milk mushrooms: description of edible and inedible species

Milk mushrooms - mushrooms of autumn

Once the most famous mushrooms in Russian cuisine were milk mushrooms. They gradually lose their popularity and remain intact in the forest at the height of the mushroom season. Inexperienced mushroom pickers may doubt the edibility of large milk-white mushrooms because of the caustic milky juice they emit, or they simply do not know how to cook them correctly. In Russia, unlike Europe, where these mushrooms are not eaten, an appetizer made from salted milk mushrooms has always been very highly valued.

In the photo: White podgruzdok (Russula delica), aka dry milk mushroom, pig

The real milk mushroom, or the white milk mushroom. Description

It was the white milky juice of the milk mushrooms, as well as the frequent white plates on the underside of the cap, that determined their belonging to the genus Mlechnik (Lactarius - from the Latin "milk") family of the Russulaceae family. Of all the milk mushrooms, the most valuable species is considered to be the real milk mushroom (Lactarius resimus), which is often called “white milk mushroom” or simply “milk mushroom”. In various localities, white mushrooms are known as raw, wet, or pravian. There is no exact information about the origin of the name "lump", but in our understanding the word is associated with something heavy and massive, which is the adult mushroom itself. It is also assumed that the word is derived from the Old Slavonic "pile" (growing on a pile), or from "grubby" (to grow in heaps, in large groups), according to another version - from the Lithuanian "grubby" (fragile, brittle).

The real lump, or the white lump, belongs to the edible lamellar mushrooms. The most common in the northern and northwestern regions of the European part of Russia, as well as in the Volga region, Siberia, and the Urals. White mushroom grows in deciduous and mixed forests, mainly under birches, forming large groups under them. The mushroom spends most of its time underground, and only at an average daily temperature of + 8-10 ° C does the fruiting body of the fungus appear on the soil surface. For the Moscow region, milk mushrooms are autumn mushrooms.

White mushroom is large. It has a flat-convex cap of white, milky or yellowish color with a diameter of more than 5 cm. In adult mushrooms, the cap takes the form of a funnel with edges wrapped inward and grows up to 20 cm in diameter. On the underside of the cap there are wide white or cream-colored plates, yellowish along the edge.

The leg of the breast is painted in the same color as its cap. It is cylindrical in shape, low, in old mushrooms it is hollow. Sometimes yellow spots or pits are visible on the pedicle.

The flesh of the breast is white, dense, with a specific smell. The white milky juice contained in it is caustic; in the air it gradually acquires a sulfur-yellow color. Presoaking the mushrooms or boiling helps to get rid of the bitterness.

In the photo: Real milk mushroom (Lactarius resimus), it is white milk mushroom, raw milk mushroom, white milk mushroom, pravsky milk mushroom

As the weight grows, soil particles, blades of grass, leaves, twigs adhere to its slimy wet cap. From this, young mushrooms are sometimes difficult to notice in the autumn forest. And milk mushrooms do not favor light, they hide from it under the foliage. Knowing this, experienced mushroom pickers go for milk mushrooms with a stick. Having seen a large old milk mushroom, it is necessary to use it to rake off the foliage from the hillocks protruding nearby, perhaps young milk mushrooms are hiding there.

Types of mushrooms

There are also other conditionally edible (require preliminary soaking) types of milk mushrooms, similar in appearance to it. These are Skrypitsa (a felt hat, the edges are not pubescent, grows near a beech), Pepper Milk (a velvety smooth cap, milky juice turns green in the air), Aspen milk or poplar milk (grows under aspen and poplars, has a pinkish tint), White wolf (a hat smaller than that of a real milk mushroom, more fluffy), etc. Particularly interesting is the White Podgruzdok (Russula delica), which differs from the white milk mushroom (real) in the absence of milky juice, therefore it does not require preliminary soaking and is immediately suitable for pickling or pickling.

Other conditionally edible types of milk mushrooms differ from real milk mushrooms in the color of the skin and milky juice, as well as in size. For example, Milk yellow has a golden or dirty yellowish skin color. Its white flesh turns yellow when cut and releases a yellow milky juice. In the case of a blue thorn, the pulp acquires a lilac color when broken. The oak milk mushroom (aka mushroom) has a red cap with yellowish plates. Black lactus (nigella) of dark olive color, sometimes almost black.

In the photo: Black milk mushroom (Lactarius resimus), it is olive-black milk mushroom, nigella, black nest, black nest, gypsy, black spruce milk mushroom, olive-brown milk mushroom

Why are milk mushrooms useful?

Our ancestors appreciated milk mushrooms for a reason. While enjoying their taste, they knew about the benefits of these mushrooms. At present, it is estimated that the dry matter of milk mushrooms contains 32% protein, that is, mushrooms actively compete in nutritional value with meat and milk. Milk mushrooms also contain fats (6.9%), sugars (4.25), extractives (5.8%), vitamins of group B, C, PP, etc. The calorie content of 100 g of mushrooms is 18.5 kcal. Real (white) mushrooms are classified as mushrooms of the first category. All edible mushrooms are salted for the winter or pickle. For cooking, only salted and pickled milk mushrooms are used. Salted milk mushrooms recipes are given on the pages of our website.

Edible

Real milk(popularly also called white milk mushroom, raw milk mushroom, pravsky) is highly valued for its taste. There is no one to confuse its unique crunch in pickles or the weighty taste of mushroom pies. Foreigners associate real milk mushrooms with native Russian food, like black caviar or vodka. It grows in a spruce-pine-birch forest from mid-July to the end of September, sometimes it is found in rather large groups, heaps or heaps, which is why it got its name - lump... Likes to hide under a layer of foliage. If you find one, look for others nearby. Take a close look, check for suspicious bumps with foliage or raised earth, and you will definitely be rewarded.

The cap of a young mushroom is slightly depressed in the middle with shaggy edges. With growth, the cap becomes more funnel-shaped. The color of the cap is milky white, possibly with small brownish-yellow spots. A damp, wet, slightly sticky hat. The plates are white descending with a yellowish margin. The flesh of the mushroom is strong with a protruding milky white juice, which turns yellow in the air and emits the same awesome weighty aroma.

White mushrooms, pepper milk mushrooms, yellow mushrooms, blue mushrooms are often confused with a white mushroom real. The podgruzdka white has a dry, loose cap that has no milky juice. The peppercorn has a dry surface of the cap with bare edges, the abundant white juice that stands out does not turn yellow in the air. Yellow milk mushrooms are distinguished by a yellow cap and grow mainly in coniferous forests, have approximately the same taste as real milk mushrooms. In the case of a lump that turns blue, the flesh turns blue on the cut or break, respectively.

Photos of white milk mushrooms in nature

Description of a real wet load in literary sources

What can be cooked from milk mushrooms (recipes)

Milk mushroom salad with chicken

White lump is a glorious prey for a mushroom picker. But the rare lucky one can boast of a big "catch" of this handsome man - not every mushroom picker knows the places where the mushrooms are loaded. Back in the 1st century, the ancient Roman poet Martial wrote that it is easier to donate silver than to bring milk mushrooms as a gift. For a long time this excellent mushroom of the 1st category has attracted to itself with its taste and original color in salting - ready-made white milk mushrooms have a bluish tint.

This mushroom got its name for its massiveness, weight, weight - hence the "lump". The milk is really heavy, dense. The family of mushrooms is quite diverse: aspen, oak, blue, yellow, black, peppery, real, parchment ... But the most famous and widespread are three of them - white, yellow and black.

Milk white (real)... The cap of this mushroom is almost flat or depressed with the edges bent down, bordered by a fluffy fibrous fringe. The size of the cap can sometimes reach up to 50 cm in diameter! But more often they are from 10 to 20 cm in size. Even in dry weather, the cap of the white lump remains wet. White mushroom is named very conditionally - its color can range from milky white to light cream, often with lighter concentric circles, and sometimes with brownish, rusty or light yellow spots. The leg is short, up to 6 cm high, 2 cm thick, in mature mushrooms it becomes hollow. The pulp is white, dense and fleshy, but fragile, the smell is sharp, pleasant. At the break, an abundant, acrid milky juice is released, which turns yellow in air.

Milk grows from late July to mid-September in birch or birch-pine forests, most often in families. These mushrooms love to disguise themselves under fallen needles and foliage. In order for the "quiet hunt" for mushrooms to be crowned with success, one must have keen eyes: sometimes a small tubercle of moss or foliage can indicate the presence of a fungus. There is even a saying among the people: "Milk mushrooms play hide and seek, they crawl under their heels." White milk mushrooms are used mainly for pickling. Mushrooms are pre-soaked, as the milky juice can give an unpleasant bitterness.

... It differs from a white congener in a hat, on which concentric circles of a darker color are located. For its taste, the yellow milk mushroom received a ticket to the II category, although many experts can argue with this. This mushroom is found from July to October in birch (less often spruce) forests.

... The cap of a black breast reaches 30 cm in size. It is dense, fleshy, dark brown, brown-olive or greenish-black in color with slightly noticeable dark circles, slightly sticky. In a young mushroom growing in a deciduous or mixed forest, the cap is flat, with a small depression in the middle, with a slightly pubescent, curved edge. In the case of a mushroom grown in a spruce forest, the cap is funnel-shaped, thin, with more frequent blades. The leg is 3-4 cm long, about 2.5 cm thick, in mature mushrooms it is hollow. The pulp at the break is grayish-white, quickly turns brown, the milky juice is white, sharp, quickly darkening in air. The black mushroom belongs to the IV category. It is consumed mainly in salted form after prolonged soaking with periodic water changes or boiling. In adult mushrooms, the top cover of the cap is first removed. When boiled, the mushroom first turns purple, then its color changes to dark cherry or bright red. With proper salting and storage, the strength and taste of the mushroom is preserved for up to 3 years or more.

Ever since the times of Kievan Rus, the mushroom was considered a valuable commercial mushroom, so Russian cuisine has a huge number of recipes using these gifts of the forest. There are hundreds of recipes for salads with mushrooms. This is a salad of milk mushrooms with herring, peas, sauerkraut and many others. Gourmets highly value poultry dishes with milk mushrooms: the amazing taste of baked meat combined with a strong mushroom aroma will conquer anyone. And how many second courses! Milk goulash, okroshka with mushrooms, mushroom cutlets and tomatoes stuffed with mushrooms, stuffed milk mushrooms and roast - the list goes on for a long time. The simplest dishes - mushroom soup and mushrooms fried with onions - are the signature dishes of lovers of "quiet hunting". But the first thing that comes to mind when mentioning milk mushrooms is the incomparable pickle. Although pickled mushrooms using various spices are no less popular.

Classical cold salting method milk mushrooms are simple. Before salting, the mushrooms are soaked in salted and acidified water (at the rate of 10 g of salt and 2 g of citric acid per 1 liter of water). Soak for 2 days, changing the water in the morning and evening. Then the mushrooms are placed in prepared barrels or glass jars: a small layer of salt is poured on the bottom of the container, then the mushrooms are spread with their caps down, sprinkling with salt at the rate of 40-50 g per 1 kg of mushrooms. After filling the container, cover the mushrooms with a clean cloth, set a circle on top and put a small load on it. After 2-3 days, when the mushrooms are thickened and juice is released, a new portion of mushrooms is added to them, observing the same rules. This is done until the sediment of the mushrooms stops. Do not remove the load! The mushrooms must be covered with the formed brine. If it is not enough, then you can add salted boiled water and increase the oppression. The filled containers are taken out in the cold for 35-40 days.

Malinsky salted milk mushrooms... Take 1.5 cups of salt for 1 bucket of mushrooms. Soak the cleaned and washed milk mushrooms in cold water for 2 days, changing the water every day. Then fold in layers in a non-resinous wooden tub, sprinkle with salt and chopped onions.

Ryazan mushrooms... Do not soak the washed small milk mushrooms, but only let them dry after washing on the wire rack. Then put in large jars, sprinkle with dill, and sprinkle lightly with salt every 2 rows of mushrooms. Pour a lot of salt on top, cover with a cabbage leaf. Oppression is not needed.

Altai salted milk mushrooms... For 10 kg of mushrooms, take 400 g of salt, 35 g of dill, 18 g of grated horseradish, 40 g of garlic, 35-40 allspice peas, 10 bay leaves. The milk mushrooms are sorted, cleaned, the legs are cut off and soaked in cold water for 2-3 days, changing the water 1-2 times a day. The soaked mushrooms are washed, thrown onto a sieve and placed in a barrel, sprinkled with spices and salt. Cover with a napkin, put a circle and a load. After compaction, fresh mushrooms can be brought in until the container is full. Be sure to make sure that the mushrooms are completely in the brine. Milk mushrooms are ready in 30-40 days.

Hot salting of milk mushrooms... For 2 kg of mushrooms: 90 g of salt, 6 cloves of garlic, dill seeds, black currant leaves. Sort the mushrooms, peel, weigh. Rinse each mushroom under cool running water, place in an enamel bucket (or large saucepan) and add cold reins to soak. Soak the milk mushrooms for 3 days, changing the water in the morning and evening. After that, wash the mushrooms well and cut into large pieces. Place in a saucepan, cover with cold water, bring to a boil and cook, removing foam, for 10 minutes. Throw the boiled milk mushrooms in a colander, let the water drain and cool. Put the milk mushrooms in rows in the prepared container, sprinkling with salt, dill seeds, chopped garlic and currant leaves. Cover the container with a napkin, put a circle and oppression. The milk mushrooms will be ready in a month.

Whip up salted milk mushrooms... Soak the milk mushrooms for a day, then peel thoroughly. Pour the mushrooms with cold water and cook from the moment of boiling for 20 minutes. Then drain the water, pour fresh water and cook again for 20 minutes. Then add black peppercorns, bay leaves, cloves and salt to make a strong enough brine. Cool, mix with vegetable oil and chopped onions, serve. With potatoes - just delicious!

Pickled milk mushrooms... For 1 kg of mushrooms, you will need 1.5 tbsp. salt, 3 cloves, 3 allspice peas, 2 bay leaves, 1.5 stack. water, vinegar. Wash and peel the mushrooms. Leave small caps intact, cut large ones. Pour cold water and cook from the moment of boiling for 20-30 minutes, skimming off the foam. Drain the water from the ready-made mushrooms. Marinade: 1.5 cups Pour water into an enamel pan, add vinegar so that it is not very sour, put spices, salt, mushrooms and cook for 15 minutes, stirring constantly (otherwise they will stick to the bottom). Arrange the mushrooms in sterilized jars, pour over the marinade, roll up or tighten the screw cap (just do not use the plastic cover, otherwise the mushrooms will become moldy!). Turn the jars over and cool. Keep refrigerated. Mushrooms can be eaten after 40 days.

In Russian cuisine, salted and pickled milk mushrooms were served not only as a separate dish, they were included in a variety of dishes. This variety is especially important for a lean table. Here are some recipes that you can use in your daily diet as well as during the fast.

Pickle with milk mushrooms

Ingredients:
400 g fresh or canned milk mushrooms
2 onions
2 tomatoes
2 pickled cucumbers
1/3 parsley root
2 tbsp olives
1.5 l of water or broth
1 tbsp butter
spices: bay leaf, pepper, salt, hot pepper
greens and lemon for decoration

Preparation:
Rinse and peel fresh mushrooms, rinse salted (pickled) mushrooms from brine. Cut into slices. Fry chopped onions, mushrooms and parsley root. Simmer cucumbers cut into small cubes in butter. Boil the broth, put the fried mushrooms in it and add the stewed cucumber, boil a little, add spices, bay leaf, chopped tomato, chopped olives and cook until mushrooms are ready. Serve with herbs, sour cream and a slice of lemon.

"Gruzdyanka"

Ingredients:
500 g salted or pickled milk mushrooms
500 g potatoes
4-5 pcs. carrots
4-5 pcs. a tomato
2-3 pcs. Luke
3 cloves of garlic
vegetable oil, bay leaves, spices, salt.

Preparation:
Rinse the salted milk mushrooms, cut into strips (you do not need to rinse the pickled milk). Cut the potatoes into cubes, grate the carrots on a coarse grater, fry in vegetable oil, finely chop the onion and also fry (separately from the carrots). Scald tomatoes, peel, cut into cubes. Lay the foodstuffs strictly in layers: milk mushrooms - onions - potatoes - carrots - tomatoes. If there are a lot of products, then alternate the layers in the same sequence. Fill with water so that the top layer is covered with it. Put on fire, from the moment of boiling, reduce the heat to a minimum, add salt and simmer under the lid for about 15 minutes. Then add bay leaf, garlic and spices and simmer for another 5 minutes, remove from heat and stand under the lid for at least 20 minutes. This recipe can be adapted for a multicooker: lay out the food in layers, add all the spices and put on the "Stew" mode for 1 hour.

Very interesting, "winter" pie with mushrooms and sauerkraut.

Ingredients:
For the test:
3 stacks flour
4 eggs
3-4 tablespoons drain. oils
40-50 g yeast
For filling:
500 g sauerkraut
300 g mushrooms
1 head of onion
salt

Preparation:
Prepare the dough in a sponge or non-steam way, put it on. Rinse the cabbage and simmer under the lid. Add 1 tbsp. butter, chopped milk mushrooms, chopped onion sautéed in butter. Stir, salt, if necessary, and simmer until tender. Cool down. Divide the matched dough into two unequal parts, roll out to the size of the baking sheet or shape. Put most of it on a baking sheet, put the filling on it, put the smaller part on top, pinch the edges, let it rest for half an hour. Bake in the oven with medium heat.

Successful "hunt" for the weight and bon appetit!

Larisa Shuftaykina

White lump is one of the types of mushrooms that are considered the most delicious in Russian cuisine. In Russia, milk mushrooms were harvested in barrels, it was an obligatory treat on the festive table. In order for the dish to be truly tasty and non-dangerous, it is important to be able to determine which mushroom is false and which is real. The most delicious and fragrant are the white milk mushrooms. There are several rules to distinguish them from false ones.

How to distinguish white milk mushroom: the benefits of the mushroom and its external signs

The benefits of white milk mushrooms are great.

1. Their composition contains a large number of squirrel. It is his quantity that is most appreciated in them.
2. Milk is the only plant product that is rich in vitamin D.
3. It does not increase glucose levels and can be used by diabetics.
4. Milk mushrooms cleanse the body of toxins and have a diuretic effect, thereby removing excess fluid from the body.
5. You can restore the nervous system, prevent the development of stress and depression, if you regularly eat milk mushrooms.

White milk mushrooms: how to distinguish from false ones?

In addition, they are useful during colds and infectious diseases. They have an antibacterial effect and increase immunity.

Because of the wet and slippery cap, the milk mushroom is popularly called "raw". In young mushrooms, the cap is even, but as it grows, a hollow appears in the center, similar to a funnel. The hat is white, sometimes it is yellow with dark dots. At the bottom of the cap are white plates, the edges are fluffy. The leg of the mushroom is dense, white. If you break it down, you can smell the mushroom aroma. It is hollow inside. In the process of salting, the lump becomes bluish.

How to distinguish white milk mushrooms from false ones?

To avoid mushroom poisoning, you need to be able to distinguish false from edible. False mushrooms that can be mistaken for white milk mushrooms include:

• peppery,
• violin.

Peppery, when cut, gives off a pungent peppery smell. On the cut, you can see the juice, which at first is white, and then turns green or blue. The cap of the peppermint is white and dry, at the bottom it lacks the edge, characteristic of white mushrooms. This species is non-toxic, you will not get poisoning, but spoil the taste of the dish.

The violin also has no edge, its cap is white and dry. You can distinguish it by its characteristic creak, which can be heard if held with any sharp object. The violin's leg is different from the real one, it is longer. At the cut point, the juice turns from white to brown. If even one of the fungi you have collected causes mistrust in its authenticity, it is better not to eat it.

Even the most experienced mushroom picker, getting into the bosom of nature, may be at a loss from the large number of mushrooms that grow there. The great difficulty in choosing an edible and tasty product is their similarity with each other. That is why everything acceptable for food should be known like the back of your 5 fingers, leaving the house, to be able to distinguish them, to discard unnecessary, to eat only tasty, healthy foods.

One of the most famous mushrooms is the real milk mushroom, Lactarius Resimusj. It has several similar species that grow on the territory of Russia and are very popular with foresters. Their taste was appreciated at its true worth, so it is difficult to find a restaurant that does not offer visitors at least one of these types. Let's take a closer look at what needs to be collected in the forest.

1. Mushroom Nigella. It got its name from the characteristic black color of the cap. It grows mainly in large "colonies" of 50-70 pieces, with a lack of moisture or other important conditions for growth, it can form bunches of 5-10 pieces in one. The hats are relatively small, they can reach a maximum of 18 centimeters, they are found in birch forests, in places where a lot of moss grows, a lot of light is required. The first few days it grows with a regular-shaped hat (edges down, round), then, when it starts to ripen, it forms a funnel-like shape. The leg reaches 10 centimeters. Milk Black(Lactarius Necator) tastes best at the stage when the cap begins to form a funnel - the aroma at this moment is simply wonderful. They grow from late July until frost.
2. White lump... It is slightly larger in size of the above-described type, the cap reaches 20-22 centimeters, and its flesh is very dense, unlike its main competitor, which has an average density. "Fringing" around the edge of the hat is the main feature that distinguishes it in a forest glade. He loves a lot of sunlight, is found mainly in birch forests or mixed, but in which there is always a birch grove somewhere. A thick leg is another sign. Its diameter can be up to 7 centimeters, and its density is much higher than that of a champignon. Milk Real(white) has a concave hat when it is time to ripen, before that it grows like a regular champignon.
3. Milk Pepper... The hat is slightly smaller than that of its counterparts (9-14 centimeters on average), has a white color, smooth to the touch, if you turn it towards light, it has a matte surface. Instances that are already at the stage of technical ripeness have a wavy head. A large funnel forms in the center, similar to those of "chanterelles". High legs, often reach 7-8 centimeters, and only 3-4 cm in diameter, mostly hollow, dense in "cubs". If you cut a leg or a hat, the so-called "milky juice" stands out, it turns light green in the sunlight. Taste qualities excellent, but it is necessary to soak in water for 2-3 days, since there is a "bitterness", as in all specimens of this variety.
4. The mushroom is bluish. It has a flat cap, the edges of which are slightly bent downward; when ripe, it acquires the usual funnel-shaped shape, characteristic of all of the above varieties. Please note that yellow and cream spots that appear over time directly on the hat are one of the characteristic features of this variety. The hats are very large, they can be up to 35 centimeters in diameter, but they usually grow no more than 22 centimeters in the forest, especially when they grow in groups. Milky sap, which after a few minutes takes on a greenish or blue tint, is another characteristic feature of this species.
5. Aspen. It grows mainly under birch and aspen trees. The main difference between this variety is milky juice, which does not change its color after the leg is cut or hats. The diameter of the apex does not exceed 12 centimeters; it grows both in groups and in solitary specimens. The legs are low, no more than 5 centimeters, with a diameter of no more than 2 cm. The skin has a sticky coating, may contain pink spots, barely visible to the human eye. The plates on the bottom of the hat are much more common, they are thinner than all other varieties, and also have a slightly creamy shade.

These are the most popular varieties of real milkweed. Remember their main differences, carefully check the collected material for authenticity, since there are many dangerous mushrooms that look like a milk mushroom, and only experience and knowledge can save you from light (and not only) poisoning.

Where you can not collect milk mushrooms

Please note that these mushrooms are conditionally edible. In Europe, they are practically not seen or are considered inedible, while in Russia they are one of the most popular species, which are collected in thousands of tons and recognized as the best for salting. But can he become dangerous? Of course. Consider a few cases when you shouldn't risk your health.

1. Do not collect them near the roads where they most often grow.... They absorb carbon dioxide, acids and other hazardous substances extremely quickly.
2. Avoid collecting near industrial centers, factories, landfills - all fumes and metals are absorbed into the pulp in a matter of hours.
3. Try to harvest in good weather, a few days after the last rains, as acid precipitation is also debugged in the caps. The earth filters out hazardous substances much better, so it is best to wait until the rains fall.
4. Collect only young specimens. Large ones draw in metals much more strongly.

If you follow these rules, you can avoid the large amount of harmful substances that mushrooms absorb during their growth. If you buy them in a store, choose a product that is lighter in appearance, without visible deformations, use a nitrate tester if possible.

Salting and cooking recipes

Milk mushrooms are the most popular mushrooms in Russia, which are prepared and preserved in large quantities every year. To date, about 200 different recipes for their preparation are known, of which more than three dozen are "active" and are used by collectors. Let's consider the most famous of them.

1. Salting. Take 5 kg of mushrooms, rinse them with water, and then thoroughly wipe off any dirt. Then you need to soak them for a long time. We put 5 kg in a bowl, after which we set a load of 5-7 kg so that they let the juice well. After a day, drain the water, pour in a new one. Do this for 4-5 days until the bitterness is completely gone. To check whether it's gone or not, you need to cut the mushroom, bring it to the tongue - if it tastes bitter, then you need to wet it again. After this operation, transfer them to liter jars, add a little vinegar, boiled water to the top, salt to taste. Roll up, wait 2-3 months until infused.
2. Frying. Take 3-4 kg of "raw materials", soak them in the same way as in the first recipe, cut into strips with potatoes, fry until completely cooked. After the potatoes begin to blush, add green onions and dill. The dish will have an incredible aroma and taste.
3. Pie with milk mushrooms. Put the dough in curdled milk, knead until a homogeneous consistency, so that there are no lumps. Next, we prepare a specific filling. The soaked mushrooms are cut into 1 x 1 cm cubes, onions are added in a 1: 2 ratio, mix, fry until golden brown. We spread half of the dough, the filling, put the second "cake" on top. In an hour (bake to cover) you can enjoy a delicious delicacy!

These recipes will bring you even more joy, you can taste milk mushrooms in a new form and appreciate all the benefits of the "king of mushrooms"!