Mushrooms are one of the healthiest foods that contain protein. A striking representative of this family is the delicious white milk mushroom.
The most delicious milk mushrooms are traditionally grown in the Arkhangelsk and Vologda regions. There are also preserved ancient traditions of their collection and preparation.
There are two main types of canning for white milk mushrooms: pickling and pickling.
Pickling milk mushrooms
There are two types of salting: hot and cold. The most delicious milk mushrooms are obtained by cold pickling. With such salting, they retain their elasticity, the natural structure of a fresh mushroom, all the useful vitamins and delicious taste. Hot salting does not possess all these qualities, after which the mushroom is loose, loses its taste and aroma. This salting is popular because it does not require a long time, unlike cold.
How can you tell which salty mushroom is in front of you? There is only one way: you need to try the mushroom. A hot-salted mushroom will give out a loose structure, the absence of a characteristic mushroom taste, it is better not to buy such a mushroom, it will not add aroma and sophistication to your dishes.
Pickling milk mushrooms
Another way of preserving white milk mushrooms is pickling. Vinegar is used as a preservative in this method, which, of course, does not improve the taste of the mushroom, while the consistency remains in its best form.
How to use milk mushrooms
The first and main dish of milk mushrooms is the mushroom itself, coarsely chopped, lightly sprinkled with vegetable or olive oil and served cold with garlic and herbs. Also, perfectly white milk mushrooms will complement a vegetable salad. But, perhaps, their taste is revealed most fully when preparing a soup - a hodgepodge. Mushrooms should be added at the very end, before removing the soup from the heat.
In whatever form you decide to use white milk mushrooms, they will give you a unique taste and aroma, and make your dishes not only unique, but also healthy.
