Let's boil rufous milkcap mushrooms

Rufous milkcap mushrooms
Photo: Jerzy Opioła – CC BY-SA 3.0 | cropped to a square

BEFORE BOILING:

Before cooking fresh rufous milkcap mushrooms soak for 1-1.5 hours in cold water, then wash and dry.

BOILING:

Rufous milkcap mushrooms to throw cold water to provide sufficient water to the mushrooms were completely covered it. Rufous milkcap mushrooms cook for 25-30 minutes. Time start to count from the moment of boiling water. In the event of doubt as to the species of mushrooms cooked replace the water during cooking (1-2 times) or give up their consumption! If we do not have any doubt, changing the water during cooking it is not necessary. When cooking, we take off the foam. At the end of the cooking water with salt. For flavor you can add pepper, ginger, allspice, nutmeg, marjoram, bay leaf. Cook covered. Cooked mushrooms are soft and delicate.

ONCE BOILED:

After cooking, drain off rufous milkcap mushrooms and dry.

SERVING TIPS:

Rufous milkcap mushrooms may be a treat or added to other dishes (groats, rice or vegetables). They can also be very good main ingredient of mushroom soup, sauce or marinade.

Bon appétit!



See how to boil dried and frozen mushrooms.