Dry milk mushrooms (also called white lumps or rusks) are often mistaken for toadstools. Another part of the mushroom pickers knows that it is not so easy and quick to cook it, and leaves the mushroom in the forest. But rusk is a surprisingly tasty mushroom, you just need to know some of the secrets of its preparation.
From July until autumn, you can find white pods in the forest. It is not difficult to distinguish him: his hat is white (often heavily soiled with earth) and completely dry - hence the name. A short, strong and also white leg is very even. At first glance, the mushroom looks like a russula, but it differs significantly in hardness. Usually grows in sunny meadows, hiding under the ground and leaves. Where one rusk is found, you need to immediately look for the rest, as mushrooms like to grow in "families". Sometimes, in order to find a lump, you need to lift a leaf or dig out a pile of earth, because the young (most delicious) mushrooms are quite low.
Milk mushrooms are extraordinarily good when boiled. This is the best way to cook. They are slightly tougher and crunchier when compared to boiled russula.
So, before cooking, the mushrooms must be thoroughly washed. Then comes the soaking time, which takes from a couple of hours to a whole day - depending on the desire of the hostess. In principle, two hours will be sufficient. By the way, preliminary soaking is the main secret of a delicious dish. The longer the milk mushrooms are soaked, the better they will turn out.
Then the mushrooms are boiled in salted water for twenty minutes. For flavor, you can add garlic (whole or chopped heads) to the broth. Try adding herbs if desired.
