Among great variety of the mushrooms suitable in food, is only the three first, that is highest category. It is cepe, saffron milk cap and milk mushroom real (other name – milk mushroom white). In old times it quite often was called "royal mushroom" for its strong, dense, white pulp and magnificent tastes.
Instruction
1. The period of collecting milk mushrooms – from the middle of summer on the middle of fall (that is from July till beginning of October). Look for them, first of all, in birch forests. But it is possible to come across milk mushrooms and in the mixed forests. They grow, as a rule, at groups. Consider that the name of mushroom - "milk mushroom" - comes from the modified words "group", "heap".
2. Surely consider that these mushrooms come across to thicket in lowlands where more friable and damp soil. On "hillocks", especially with the dry sandy soil, they cannot practically be met.
3. Milk mushrooms are used in food in salty look. Previously you have to soak surely mushrooms at least two days (for reliability, it is possible to increase this term up to three days). Clean milk mushrooms from dirt and the stuck foliage, put in the glass or enameled ware, fill in with the cold added some salt water. Water should be changed periodically. To what such measures are necessary? The fact is that milk mushrooms contain bitter lacteal juice. It is not poisonous, but will spoil taste of mushrooms if not to soak them.
4. And after the above pretreatment you can salt milk mushrooms in the "cold" or "hot" way. And approximately in month you will have ready for use product which can serve as decoration of any table.
5. Besides white or real milk mushroom, do not neglect others: yellow, aspen, black mushrooms. Let them be less valuable, but too have good tastes. It is necessary to process them just as milk mushroom real. The black milk mushroom (in popular speech - "chernushka") after soaking and salting accepts cherry-pink color, but it does not affect its taste at all.