Cooking Milk Caps

BEFORE COOKING:

Clean, wash, and dry the fresh milk caps before cooking.

COOKING:

Place the milk caps in cold water, ensuring they are fully submerged. Cook them for 15–20 minutes. Start timing once the water reaches a boil. If there is any doubt about the mushroom species, change the water during cooking (once or twice) or do not consume them. If there is no doubt, changing the water is unnecessary. Skim off any foam during cooking. Salt the water near the end of cooking. For additional flavour, 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:

After cooking, drain and dry the milk caps.

SERVING SUGGESTION:

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

Enjoy your meal!



Find out how to cook dried and frozen mushrooms.