Cooking Rufous Milk Caps

Photo: Jerzy Opioła – CC BY-SA 3.0 | cropped to square

BEFORE COOKING:

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

COOKING:

Place the rufous milk caps into cold water, ensuring there is enough water to completely cover them. Cook the rufous milk caps for 25–30 minutes. Start timing from when the water reaches a boil. If there is any doubt about the type of mushrooms being cooked, replace the water once or twice during cooking or refrain from eating them. If there is no doubt, changing the water during cooking is not necessary. Skim off the foam during cooking. Season the water with salt towards the end of cooking. Add 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:

Drain and dry the rufous milk caps after cooking.

SERVING SUGGESTION:

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

Enjoy your meal!

Check out how to cook dried and frozen mushrooms.