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Drier mushrooms: useful properties and recipes for cooking

Walking along forest paths is a great way to relieve fatigue, relax and immerse yourself in the enchanting world of the forest. The smell of herbs and leaves, birdsong, clean air from ancient times helped people not only to get close to nature, but also to improve their health. The forest was loved and respected in the old days. It was there, in the impenetrable thicket, that Baba Yaga and his girlfriend, Kikimora, lived. But the forest is famous not only for its keepers. It generously shares its gifts that help people maintain their health and gain strength. One of these gifts can be called an amazing, tasty and useful mushroom milkcap mushroom - the king of dewdrops.

What do they look like and where do they grow?

Drupes represent the Syroezhkov family and belong to the suborder of higher mushrooms. Most often they can be found in deciduous and mixed forests. They prefer birch or birch-pine forests with linden undergrowth. They are collected in Western Siberia, in areas of the Upper Volga and Middle Volga region, in the Urals and in Belorussia.

The benefits and harms milkcocks

Mountain milk mushrooms ripen from July to September. They may reach a height of 7 cm and a diameter of 20 cm on the convex-flat cap. The edges of the mushroom's headdress are omitted and have a slight fringe. To the touch, the upper part is quite slippery and has a white or yellow tint. The laminae of the pear mushroom are frequent and also have a white-yellow coloration. The mushroom stem is flat and smooth. It is colored white or yellowish. Inside it is hollow. The dense white flesh of the honeydew boasts a fruity aroma.

Druberries grow in real families. According to one version, it is this property that provided the basis for the name, i.e. "milkcap mushroom" - growing in clumps.

Nowadays there are many species of these mushrooms, which differ in their taste and appearance.


Druggies differ from each other in color, odor and, naturally, taste. It is these features that divided the friendly "order" of mushrooms into different species, each of which has its own characteristics:

Real milkcap mushroom.
This species has a milky color with yellow or red spots. Its cap in the center has a kind of funnel, and the edges are bent inward, with fringes. The cap is up to 20 cm in diameter, and its surface becomes slippery in fog or rain. The creamy skin descends on a slender stout stalk, which grows to 6 cm. The mushroom pulp turns yellow when cut. This species is considered one of the best mushrooms for pickling. At the same time in jars it is colored blue.

"Hunting" for this type of milk mushrooms can be from July and until the onset of frosty weather. And the experts advise to collect them in the fall, because the mushrooms at this time, though not have a long shelf life, but it is not so much bitter. Grow milkcap mushrooms in mixed and deciduous forests. They can be found under linden and birch trees. The most suitable soil for a true milkcap mushroom is one that includes a lot of white clay, which is very close to the surface.

Aspen milkcap mushroom
This species has a round, flat cap with a depression in the center and raised edges. It can be up to 30 cm in diameter. The color of the cap is white with red or purple blurred patterns. The laminae are colored pale pink, and it is this trait that distinguishes this species from the rest of its brethren. The stalk of the mushroom is dense. Its height is about 8 cm. These milk mushrooms are white in color and fruity in taste, which when cut produces a whitish milk. They can be found under aspen trees, where milkcocks grow in families and are connected as if they were links of the same chain. The best time for picking is late summer and early fall.

Yellow Duck.
A bright, yellow-golden hue is a distinctive feature of the species. Its cap is also concave in the center and girdled with a fringed skirt. The size of the "headdress" can be 15 cm in diameter. The fungus looks glossy in sunny weather, but rain makes it slimy. The stalk is yellowish in color with small flecks. Its height can be 5 cm. The laminae are usually white and gently descend on the stalk. If you cut the mushroom, a rather stinging liquid will appear, which can then darken and leave dark spots in the place of contact with the skin.

If you go to the spruce forest in August or September, you may well find whole glades of yellow-flagged milk mushrooms under the branches.

Oak Duck Duck.
This species looks more like a funnel with its cap with twisted edges. Its diameter can reach 12 cm. The color is orange-brown with spots of brown, and the stem is the same. The flesh is white and turns pink when cut. The oak milkcap, like all the other species, secretes a juice that is white in color and has a not too obvious smell of mushrooms. It is best to use these mushrooms for pickles, but in general the species is considered edible, but conditionally. Look for these mushrooms in the sunny hills of oak groves, beginning in late summer and until the onset of cold weather.

Black Duck.
According to mushroom hunters, this is one of the best mushrooms for pickling, which has a bright, great taste, and in the process of cooking acquires a distinct shade of red wine. When fresh, it has a yellow-brown or dark olive cap that can measure up to 20 cm in diameter. Its edges are curved inside. The skin is slippery. The stalk has a greenish tint and measures 8 cm in length. It is dense and hollow. The white flesh, when cut, turns gray and secretes mushroom "milk", which reacts with the air and turns purple in color.

"The "king" of starlings grows, as it should, near the queen of the forest, the birch, so you must look for it in birch groves. To look for it is better in summer, in July or August.

Dried milk mushroom
The mushroom has an official name - podgruzok white. This species has a cream-colored cap with a diameter of 20 cm, which, like most milk mushrooms, is concave in the center. Dry milk mushrooms are very tasty and fragrant, and they got their name because dry weather "makes" the tissues of the mushroom crack like thin paper. That is why it is popularly nicknamed "dry". Its habitat is considered to be oak groves, mixed forests or birch groves. The time of collection is from July to September.

Like other representatives of the mushroom kingdom, pear mushrooms have their counterparts, which are not lethal to humans, but it is undesirable to eat them, because their taste is quite pungent and unpleasant. And if they decide to cook them, first soak and then cook in salt water. Among such false milk mushrooms the following species are considered the most famous:

  1. Peppercorn. These white mushrooms grow in deciduous woods, in damp and shady conditions. The concave, cream-colored cap can be 20 cm in diameter. It has brown spots where it breaks. When cut, it exudes a sticky white juice which has a bitter-pepper flavor. It can be salted, but in order to do that you will have to soak the raw material several times, changing the water each time. But the dry powder is an excellent spicy seasoning with a spicy touch.
  2. Camphor milk mushroom. Very often among the mosses of the coniferous forest you can notice small brownish-red mushrooms with caps of about 6 cm. This is the camphor milkcap mushroom, the smell and taste of which will not allow it to be used as food.
  3. Felted milkcap mushroom or fiddler's milkcap mushroom. This species grows near birches and oaks in large groups. It is colored white and its funnel-shaped cap is covered with small villi. The mushroom may be 8 cm high, and the stalk is often completely hidden in the ground, so those who are going to salt such honeydew pick only the top part and then soak it for a long period of time.
  4. The golden-yellow milkcap mushroom. The mushroom has a light yellow hue. The edges of the cap curl inward. The surface of these mushrooms sticky and when touched turns purple. When cut, the milk mushroom exudes a liquid that has a rather pleasant aroma. Such a mushroom can be used for salting and pickling. But this should be done after the product has been soaked and boiled.
Video: How to tell the difference between white milkcap mushroom and sagebrush Expand

Composition and calories

Druger is considered one of the best types of duckweed for pickling. Its taste will please everyone who likes to eat homemade pickles. In addition, milk mushrooms are good for human health. The mushroom got its properties thanks to the substances that are included in its composition. These include:

  • thiamine (vitamin B1);
  • riboflavin (vitamin B2);
  • ascorbic acid (vitamin C);
  • vitamin PP;
  • vitamin D;
  • dietary fiber;
  • water;
  • ash;
  • monosaccharides;
  • disaccharides;
  • potassium;
  • calcium;
  • magnesium;
  • iron;
  • phosphorus;
  • iodine;
  • zinc;
  • copper.

Nutritional value of the product is represented by the following indicators per 100 g: proteins are 1.8 g, fat - 0.8 g, carbohydrates - 0.5 g. The energy value is 16 kcal.

Despite the rather modest vitamin composition, milk mushroom is still very useful for health and helps people to cope with certain disorders in the body.

What are the benefits of milk mushrooms

General benefits

The usefulness of milkcake is based on those trace elements that are included in its composition. Their quantity is enough for the use of this type of mushrooms to have a positive effect on human health. Its main useful properties include the following:

How to use milkcocks

  1. Strengthening the immune system of the body. For this is responsible vitamin C or the well-known ascorbic acid. It is it that helps to cope with external attacks of viruses, activating the human immunity.
  2. Regulation of the nervous system. For calm, no depression and good mood are responsible for the B vitamins contained in the pear tree. They calm and help to cope with stress.
  3. Regulation of blood sugar levels. Druberries can be useful for those who suffer from diabetes, because they do not raise sugar levels and thus become a useful product for such a serious disease.
  4. Treatment and prevention of constipation. This type of mushroom contains fiber, which helps to cleanse the intestines naturally, improving the defecation process for those who have difficulty in this area.
  5. The prevention and relief of biliary tract disorders are also under the power of pear mushrooms, because they contain special substances that can improve the condition of the biliary system.
  6. Treatment of tuberculosis and pulmonary emphysema. Mushrooms are used to improve the condition of the patient with these diagnoses and to stop the growth of pathogenic bacteria.
  7. Diuretic effect, which have milk mushrooms, helps to cope with swelling, kidney stones, deposits of salts. They are indicated for use in people with such pathologies as renal failure and urolithiasis.
  8. Vitamin D helps maintain youthfulness as well as improving skin health.
  9. Salty mushrooms have an anti-inflammatory effect, because they contain a protein that relieves inflammation.
  10. The same salted milk mushrooms can prevent against atherosclerosis, because their magic protein is a powerful tool in the fight against this disease.
  11. Separately, it is worth mentioning the ability of white milkcreep to reduce cancerous tumors, reduce the number of metastases, as well as to prevent the appearance of malignant tumors in the body as a whole. They are also effective in treating gastrointestinal diseases, ischemia, psoriasis, hepatitis, cirrhosis of the liver, asthma.

Such disorders and diseases are within the power of small mushrooms, given by the forest for the benefit of man. But their action has different effects on the male, female and children's bodies.

For women

Women's nervous system is quite vulnerable, so the mushrooms can not be a panacea, of course, but a good remedy that naturally protects against nervous stress, depression, and significantly improve mood. In addition, mushrooms help to get rid of edema and improve bowel function. And, of course, we should not forget that they will protect the body from premature aging and improve the appearance of the skin, keeping it young, and strengthen the hair and nails.

For men

According to statistics, it is the male population is more likely to have high blood sugar levels, which means they have an increased risk of diabetes. It is in this case, milk mushrooms can be an excellent food that can satisfy hunger, while regulating the sugar in the body without contributing to the recruitment of extra pounds. In addition, milk mushrooms will be useful for those who suffer from lung diseases, especially important for people who abuse tobacco products. Dilled milk mushrooms can help to reduce the risk of developing tuberculosis or be a necessary therapy for the disease you already have. But do not think that you can puff like a steam engine, eat kilos of milk mushrooms and be absolutely healthy. Mindfulness is needed everywhere and in everything!


The responsibility that "piles up" on a woman expecting a baby is very big. The lifestyle and nutrition of the expectant mother depends on a healthy future for her baby. Many dishes can be harmful in this situation. Unfortunately, mushrooms are heavy food, which can be harmful to the mother and the fetus. Druberries are also prohibited, but only salted. But on the boiled and stewed this ban does not apply. The consumption of these mushrooms is useful for the following reasons:

  1. Making up for vitamin deficiencies.
  2. The presence of amino acids that take part in the formation of body cells.
  3. The presence of antioxidants, which fight aging and reduce the risk of cancer.
  4. Removal of cholesterol and improvement of heart function, which is very important during pregnancy because of the increased load on this muscle.
  5. Strengthening the immune system.
  6. No risk of gaining excess weight.

But with all the advantages of eating milk mushrooms, you should remember that this is still a heavy food, which should be eaten in moderation. Also, you should know exactly the origin of the mushrooms and the place of their collection, since they can accumulate radioactive substances, salts of heavy metals, so such milk mushrooms can be dangerous for the mother and baby. In addition, the expectant mother must be sure that it is preparing a milk mushroom, and not false mushrooms. After all, poisoning during pregnancy can lead to unfortunate consequences. On this basis, a pregnant woman should, first of all, consult a doctor about the possibility of eating mushrooms, as well as ask experienced mushroom growers or know 100% herself that the basket contains milk mushrooms, and not something similar to them.

Video: How to eat right during pregnancy Expand

When breastfeeding

During the period of breastfeeding doctors do not recommend to eat any mushrooms until the baby is 5-6 months old. Then you can enjoy mushrooms and oyster mushrooms. As for pear mushrooms, pediatricians do not recommend to eat them before the baby is 10 months from birth. Of course, if you really want to, then you can try 3-4 pieces in boiled form, and see how the reaction of babies, but it is better not to risk. Mushrooms, including milk mushrooms, can disrupt the digestive tract of the newborn, increase flatulence and provoke colic.

In addition, milk mushrooms - this product is allergenic, which means there is a risk of allergic reactions of varying severity. So it is worth waiting until the end of lactation and then enjoy your favorite mushroom dishes, without fearing for the health of the baby.

For children

Druberries are useful not only for adults, but also for children. They help strengthen the immune system, make up for the lack of some vitamins and minerals, improve metabolism. It would seem that this is only beneficial, but for children, mushrooms are heavy, poorly digested food that can lead to malfunctions of the body systems. This is due to the fact that the growing body simply can not digest rough fiber and vitamin B. In addition, pesticides and radionuclides, which may be contained in mushrooms that can absorb these substances, will only bring harm to the child. And do not forget that mushrooms are the most common cause of poisoning.

Thus, pediatricians do not recommend introducing mushrooms into the diet before the age of 2 years, and milk mushrooms should be given to try a child only after 10 years.

When losing weight

Dieting is a period of rejection of many previously favorite foods to achieve ideal parameters (or close to them) of the body. Naturally, the food at this time should be chosen with the lowest caloric content and greater ability to satisfy hunger. Druberries are great for those who have decided to lose weight or are just trying to maintain their weight. They are low in calories, rich in protein, which is a definite plus for those who lose weight, and they also make up for the lack of those substances that do not enter the body in sufficient quantities due to the rejection of certain dishes.

There is even a diet that involves three days of eating pearls in the amount of 300 g per day, divided into three parts, with the addition of vegetables. But most nutritionists believe that milk mushrooms should be eaten no more than 2-3 times a week. Then the benefits will really be, and extra pounds will finally become a thing of the past.

Are salted milkcap mushrooms useful?

Are salted milk mushrooms useful

Dilberries in Russia for a long time have been the most honorable mushrooms. But a special preference for this mushroom in the salted form. In this case, our ancestors not only enjoyed the amazing taste of mushroom pickles, but also knew that they are very useful for human health. First of all, this is due to the fact that in the process of salting in the mushrooms are formed special substances that can have a positive effect on the digestive system. And it is also worth noting that the list of nutrients that are part of salted pearls is quite extensive:

  • B vitamins, C, PP, D;
  • phosphorus;
  • lipids;
  • tryptophan;
  • beta-glucans;
  • styrenes;
  • copper;
  • fiber.

In the salted product contains 1.2 g of protein, 0.8 g of fat, 1.3 g of carbohydrates per 100 grams, and the caloric value is only 17 kcal.

Due to this composition, salted milk mushrooms have the following properties:

  • strengthen the immune system;
  • regulate blood sugar levels;
  • Normalize the nervous system and sleep, coping with depression and stress;
  • Reduce the risk of bladder, kidney and liver stones;
  • remove radioactive substances;
  • lower cholesterol levels;
  • fight inflammation;
  • Are a good prophylactic against atherosclerosis;
  • reduce swelling;
  • Prevent aging of the skin and strengthen the hair;
  • Normalize bowel function, gently eliminating constipation;
  • prevent the development of tuberculosis and fight respiratory diseases.

Despite all the wonderful medicinal properties, there are contraindications to the use of this product. Do not use pickled mushrooms with the following conditions and diseases:

  • allergy;
  • exacerbation of diseases of the digestive tract;
  • ulcer;
  • pregnancy;
  • lactation;
  • pancreatitis;
  • joint diseases;
  • children under 10 years of age;
  • gastritis;
  • high blood pressure.

Also remember that milk mushrooms before salting must be soaked in water for at least one day to avoid adverse effects on the body. If everything is done correctly, then the magic mushrooms will please not only with their taste, but also bring noticeable benefits.

Applications in cosmetology

Cosmetologists are adventurous people. They will find useful substances that can improve the appearance and take care of the skin from the inside in almost any product, fruit, herb or berry. And the milkcap mushroom is no exception. Especially since their content of vitamin D and other trace elements can improve the skin, making it smooth and young, prevent aging, relieve inflammation, as well as strengthen the hair, making it even more beautiful. That is why the extract from the pearl mushrooms and their powder are included in some preparations aimed at preserving the beauty and youthfulness of the beautiful half of mankind. But you can do without expensive cosmetics, and try to make magic preparations yourself, using mushrooms and familiar products.

The use of milkcaps in cosmetology

Against acne


  • Mushrooms - 1-2 pcs.
  • Sour cream.

Soaked and prepared mushrooms grind and combine with sour cream, which will need so much so that the mass is homogeneous, but not liquid. Then apply the mixture on the cleaned face and keep it for 10 minutes, then wash your face with warm water.

Experts recommend repeating the procedure no more than twice a week.

For even and smooth skin


  • Druberries - 1-2 pcs.
  • Lemon juice.

Soak the mushrooms and shred them. Combine with a small amount of lemon juice and mix. Apply to the skin for 10-15 minutes, and then rinse the face with warm water.

Nourishing mask


  • 2 tbsp. crushed milk mushrooms.
  • 1 tbsp. oat flakes.

Grind in a coffee grinder flakes combine with crushed in a blender mushrooms, stir and apply to the face for 10 minutes. Wash out with lukewarm water.

For shiny hair


  • 1 cup kefir.
  • 2 cap mushrooms crushed.
  • 2 tbsp. honey.
  • 2 drops of lemon juice.

Mix all the components and apply to dry hair, starting from the roots and all the way along the length. Then put on a plastic cap and wrap your head with a towel for 5 minutes. After that, wash your hair with shampoo.

Harms and contraindications

Druber mushroom - of course, the mushroom is useful and unique, but it also has its disadvantages, or rather the harm it can cause a person, if you use it for the following conditions:

  • Diseases of the gastrointestinal tract, which include ulcers, gastritis;
  • period of lactation;
  • pregnancy;
  • children under the age of 10 years;
  • food allergies;
  • Individual intolerance.

In other cases, the use of milk mushrooms will benefit. But do not forget that they should not eat them more than once every seven days. At such use will be only beneficial.

Is it possible to be poisoned with milk mushrooms

In Russia people like milkcocks very much, but in Europe this mushroom is considered inedible and poisonous. This is partly true, since milkcocks are considered conditionally edible mushrooms. That is, you can eat them, but after prior preparation. Poisoning is very easy to get if you:

  • eat stale product;
  • Eat an inedible type of milk mushroom;
  • Incorrectly prepare a mushroom.

In cases of poisoning, a person may experience:

  • nausea;
  • vomiting;
  • chills;
  • abdominal pain of an antispasmodic nature;
  • diarrhea;
  • urinary retention;
  • pallor of the skin;
  • dizziness;
  • headache;
  • fainting;
  • tremor.

In these cases, you need to go to the doctor immediately, and before his arrival try to flush the stomach, ensure bed rest and drink water every 20 minutes.

How to pick and store

In order for milk mushrooms to do the body good, not harm, it is necessary to collect them correctly, which is not difficult at all, if you know a little subtlety:

Pick and Preserve Druber mushrooms

  1. Gather the raw material should be away from highways and any businesses or settlements, as mushrooms absorb poisonous substances, which can "generously share", thus exposing the human body to great danger.
  2. The woods should be searched from July to October, but August is considered the best time to pick milkcap mushrooms.
  3. When the milkcap mushroom is found, it must be cleaned from the ground, sorted and soaked for at least 48 hours. After that the mushroom is ready for further processing.

It is worth noting that the shelf life of fresh mushrooms should not exceed 24 hours. If processing is postponed, the load load load put in a bag and put in the refrigerator or cellar for 10-15 hours, and then proceed to the process of preparing the product.

Stored as milk mushrooms can be boiled and roasted. Most often they are kept salted and in jars, but they can also be dried or frozen.

Can I freeze them for the winter?

To freeze milk mushrooms for the winter is possible and even necessary, because the mushroom is best suited for this procedure. The fact is that it has a dense structure, which does not "suffer" with this kind of storage, and also retains all its useful substances.

To properly freeze a mushroom, you should soak it for at least 3 days, and then boil, roast or stew. After that, you can freeze the milk mushrooms, using these rules:

  1. Sort the product, i.e., divide the mushrooms by size.
  2. Freeze separately from other mushrooms.

Keep in a tightly closed container with the date of freezing, since different temperature regimes correspond to different storage times: from -12°C to -14°C - 4 months, from -14°C to -18°C - up to 6 months, from -18°C - up to 8 months.

These are the basic rules for storing frozen crudes.

Can they be dried?

Dried milk mushrooms are lovely if salted, but experienced mushroom hunters do not recommend drying them as there is a probability that the mushrooms will simply fall apart. But if all the jars have already been used for salting, and there were no mushrooms, then it is quite possible to dry them.

In the beginning, you need to soak the mushrooms for 72 hours, constantly changing the water to get rid of harmful substances and bitterness. Then cut particularly large specimens into pieces and place them on a baking tray lined with parchment. The drying temperature should not exceed 50°C at the beginning. Afterwards it can be raised to 70°C. Keep the oven door open during the process. The total cooking time will take 8 to 12 hours.

You can also hang the mushrooms in a dry place and dry them naturally, or you can use an electric dryer, which will provide 100% results.

How to peel milk mushrooms correctly

To engage in the processing and preparation of the collected fragrant milkcake, they need to be cleaned of forest debris. To do this, it is necessary:

  1. Clean them with a small knife from leaves, soil and other debris and rinse.
  2. Soak the mushrooms for 3 days, keeping them in the cool and dark, and change the water at least 4 times during the entire process.
  3. After soaking, use a toothbrush and clean the mushrooms properly. The plates should be cleaned with a sharp little knife.

Using the simple tips of experienced hostesses and mushroom pickers, you can prepare mushrooms for pickling without fear that the finished dish will spoil the tasting experience or cause any harm.

How to salt milk mushrooms: methods of salting

Salted milkcocks - it is both a pleasure and a benefit. Each family has its own proven recipe for such a preparation, and such recipes have general rules for the preparation of this product. First, you should clean the mushrooms with a brush until white, removing all the debris and soil. Then soak the mushrooms in a salt solution, where the salt ratio should be 10 grams per 1 liter of water. After that, you can proceed to the process itself. Salting can be done in several ways: cold and hot.

How to salt milkcocks

The cold method involves salting, where milk mushrooms are laid out in layers and salted 2 tbsp. per layer. Dill umbrellas are placed on top. After that, put the mushrooms under the oppression, and then laid out in jars with the addition of the resulting brine. They are stored, as a rule, in a capron cover, in a cool place.

When hot pickling brine is prepared separately, and milk mushrooms boiled in it for 30 minutes. Then they are also washed, put in a large bowl, salting each layer, and put a burden. These mushrooms will be ready after one month.

In any case, with different variants of salting milk mushrooms will benefit the body and give the excellent taste of Russian pickles.

Why are they bitter after pickling?

It often happens that after trying salted milkcake, a person feels an unpleasant bitterness. There are several reasons:

  1. Improper cleaning of the mushroom, in which all the dirt is not removed.
  2. Improper place of collection (for example, along highways).
  3. Insufficient soaking time.
  4. Improper pickling techniques.
  5. Improper storage conditions (e.g., warm or sunny).
  6. Small period of salting (you can use salted product no sooner than 30 days after salting).

If the mushrooms are still bitter, then you can do the following manipulations:

  1. Rinse the product under running cold water and add sour cream before serving to guests.
  2. Drain the brine and again soak the milk mushrooms for 48 hours in cold water, and after that you should again salt the product, but increasing the amount of salt.
Video: Recipe for crunchy salted milkcaps Expand

How to cook milkcocks: Recipes

Chefs and experienced housewives know that milkcocks can be not only salted and pickled, but also prepare from them wonderful treats, which can certainly surprise guests and loved ones with their interesting taste.

Caviar (with tomato puree)


  • milk mushrooms - 2 kg;
  • tomato puree - 0,4 kg;
  • granulated sugar - 100 g;
  • 9% vinegar - 80 ml;
  • citric acid - 8 g;
  • bay leaf;
  • salt.

Method of preparation:

  1. Boil milk mushrooms in salted water with citric acid, and then cut into small pieces.
  2. Mix salt (40 g), granulated sugar, mashed tomatoes and 200 ml of boiling water (hot).
  3. Pour the tomato mixture into the mushrooms, add vinegar and bay leaves.
  4. Place the dish to stew for 10 minutes.
  5. Ready product to distribute in glass jars. Sterilize the jars should take about 30 minutes.
  6. Screw the jars and leave them to cool upside down under a blanket.



  • milk mushrooms;
  • 1 onion;
  • 1 carrot;
  • butter for frying;
  • salt;
  • 1 tbsp. flour.

Method of preparation:

  1. Peeled and soaked milk mushrooms in boiling water and grind with a blender.
  2. Chopped onion fry in a pan with butter.
  3. Grate carrots on a coarse grater and add to the onion.
  4. Mix the mushrooms with the onions and carrots and simmer for a quarter of an hour.
  5. Combine the flour and butter in a separate pan and fry, stirring constantly over low heat.
  6. Combine all ingredients in a saucepan and dilute with water.
  7. Boil the soup with salt.
Video: How to cook a peardew (peardew soup) Expand

How to boil

How to boil milk mushrooms

Before starting the process of boiling, the milk mushrooms should be thoroughly cleaned of forest dirt and rinsed well in cold water. Then take cold water and add 2 tablespoons of salt for every liter. In this solution to keep milkcocks at least one hour (if the mushrooms will be after salted, the time increases from 24 to 72 hours). After this, drain the water and transfer the milkcocks to a pot of clean water and cook for 15 minutes.

How to fry


  • 0.8 kg of milkcocks;
  • 3 tbsp. sour cream;
  • one onion
  • 2 tbsp flour;
  • 40 ml of deodorized oil;
  • water;
  • ground pepper;
  • salt.

Method of preparation:

  1. Soak milk mushrooms, boil for 30 minutes and remove to a colander.
  2. Roll the mushrooms in flour and fry in oil for 10 minutes.
  3. Chop the onion finely and add it to the mushrooms, then fry the mixture for another 3 minutes.
  4. Add sour cream, salt, pepper and keep on the fire for another 1 minute, then remove from the stove.

Druber mushroom is not only tasty, but also undoubtedly useful mushroom, which can take care of human health. Therefore, it is worthwhile to cook it, so you can taste this wonderful and healing forest treat afterwards.

«Important: All information on the site is provided solely for introductory purposes. Before applying any recommendations, please consult with a specialized specialist. Neither the editors nor the authors shall be liable for any possible harm caused by materials."

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Druberries are related to milkcreepers, not dampers!
This duck is an edible mushroom of the genus Spruce mushroom (lat. Lactarius) of the family Syroezhkovyh (lat. Russulaceae).