Cooking Milk Caps

Photo: David Evans – CC BY 2.0 | cropped to square

BEFORE COOKING:

Soak fresh milk caps in cold water for 1–1.5 hours, then wash and dry them.

COOKING:

Place the milk caps into cold water, ensuring there is enough water to completely cover them. Cook the milk caps for 15 minutes. Start timing once the water reaches a boil. If there is any doubt about the type of mushroom being cooked, change the water during cooking (once or twice) or avoid consuming them altogether! If there is no doubt, changing the water during cooking is not necessary. Skim off any foam during cooking. Towards the end, add salt to the water. Season with pepper, ginger, allspice, nutmeg, marjoram, and bay leaf to taste. Cook with the lid on. The cooked mushrooms will be soft and delicate.

AFTER COOKING:

After cooking, drain and dry the milk caps.

SERVING SUGGESTION:

Milk caps can be enjoyed as a delicacy or used as an addition to other dishes (such as cereals, rice, or vegetables). They also make an excellent main ingredient in a mushroom soup, marinade, or sauce.

Enjoy your meal!

Check out how to cook dried and frozen mushrooms.