Salting milk caps

Lactarius spp., Lactifluus spp. …

mushroom

Acrid milk caps soaked or boiled, then salted in barrels for weeks: Russian gruzdi, Finnish rouskut, served with sour cream.

Origin

Forests of Russia, Finland and the Baltic states

Season (United States)

August to October

Preparation

Never raw: always soaked or blanched, then salted or cooked. If you pick it yourself, have the mushroom checked by a pharmacist or a mycological society before eating it.

Molecules

Mushroom beta-glucansIn small amounts, not counted Ergothioneine

Did you know?

Raw, they burn the mouth; it is the brine that turns them into a festive dish.