Norms

Salting black mushrooms at home. Traditional preparations: how to properly salt black milk mushrooms for the winter

All lovers of harvesting black milk mushrooms for the winter should remember that, due to some features, these mushrooms require special treatment. Due to the bitterness that is contained in the fruiting bodies, you must carefully follow the rules of primary processing: cleaning from dirt, scraping the skin from the caps, soaking for up to 5 days with a constant change of water (3-4 times a day), as well as boiling in 2 waters for 15-20 min.

To prepare black mushrooms for the winter using hot salting, it is necessary to separately use heat treatment for fruiting bodies. At home, the hot salting process is considered the most popular, since the readiness of snacks can be checked after 2-3 weeks.

Prepared black milk mushrooms - 6 kg;
Salt - 320 g;
Dill greens - 3-4 bunches;
Fresh currant leaves;
Garlic - 10-12 cloves (or to taste);
Bay leaf and cloves - 6 pcs.;
Boiled water (cold) - 5 tbsp.;
Black and white allspice - 20-25 peas each.

Using a step-by-step recipe with a photo, black mushrooms prepared for the winter will certainly delight you with their taste and aroma.

Rinse the dill, lightly dry and finely chop, grate the garlic on a fine grater or cut into thin slices. Put a “pillow” of clean, dry currant leaves on the bottom of the dish. Sprinkle with 50 g of salt and lay out some of the dill, parsley, cloves and garlic.

Distribute all the soaked and boiled mushrooms in several levels, sprinkling each layer with salt and spices mentioned in the list of products.

Pour water, cover the workpiece with clean gauze or a cloth napkin. Press down with a plate or any other plane in order to remove air pockets. Fruit bodies need to be kept under pressure, so a load should be placed on the plane - a 3-liter bottle of water or sand. Take the workpiece to the basement for further salting.

From time to time check the contents for the presence of liquid. If it is not enough, then you need to fill the missing amount with cold boiled water.

Harvesting black mushrooms for the winter: a recipe for cold pickling

This recipe for making black mushrooms for the winter is not in such high demand, since the process of pickling mushrooms takes up to 2 months.

The reason for such a long preparation is that milk mushrooms are not boiled, but only soaked for 5 days. But, despite this, ready-made fruiting bodies are very tasty, crispy and fragrant.

Black milk mushrooms - 7 kg;
Salt - 350-370 g;
Dried dill - 2 tbsp. l.;
Twigs and leaves of currant / cherry;
Dried bay leaf - 10 pcs.;
Carnation buds - 7-9 pcs.;
Black peppercorns - 25-30 pcs.

How to cook black milk mushrooms for the winter by cold pickling?

Twigs and leaves of currants and / or cherries are thoroughly washed and wiped dry.
Cover them with the bottom of dishes that meet the requirements for salting, and add 40-50 g of salt.
Using the primary processing (cleaning, soaking), the mushrooms are laid out with their caps down on a “cushion” of leaves and salt, making a layer of about 6 cm.
Each layer is sprinkled with salt and all the spices - pepper, bay leaf, dried dill and cloves.
When all the ingredients are over, the mass is covered with fresh leaves and pressed down with any plane, placing a load on top.
After a few days, the workpiece is checked for the presence of brine, it should completely cover the milk mushrooms.
If desired, you can report a new portion of mushrooms and spices, as the fruiting bodies settle, freeing up space in the dishes.
After 45-55 days, the workpiece can be served on the table.

How to cook black milk mushrooms for the winter in jars: a step by step description

You can pickle black milk mushrooms in jars for the winter. This is very beneficial when there is no appropriate salting dish on hand.

Milk mushrooms (soak and boil) - 4 kg;
Salt - 200 g;
Bay leaf and cloves - 5 pcs.;
Dried dill - 3 tsp;
Fresh dill - 1 bunch of medium size;
Grated horseradish root - 50 g (or to taste);
A mixture of peppercorns - 15-20 pcs.;
Boiled water (cold);
Currant / cherry / grape leaves.

Cooking black mushrooms for the winter will be easy if you follow the step-by-step description.

Wash and dry fresh leaves, chop fresh dill.
Combine all ingredients except fresh leaves in a bowl and mix with your hands.
Pour a lot of 3 tbsp. water and put aside for a few hours, but do not forget to periodically mix the contents.
Meanwhile, put fresh leaves on the bottom of each glass jar. Important: the jars must first be boiled and then dried.
Divide the infused snack into jars and pour the remaining brine.
Cover with nylon lids and take to the basement for further salting for 20 days.

Black milk mushrooms for the winter: a recipe for classic mushroom harvesting

The classic recipe for making black mushrooms allows you to pickle a delicious snack for the winter for festive feasts and more. In addition, such mushrooms can become the basis for many salads.

Main product - 3 kg;
Purified water - 1 l;
Salt - 3 tsp;
Sugar - 5 tsp;
Bay leaf and dried cloves - 3 pcs.;
Vegetable oil - 7 tbsp. l.;
Garlic - 4 cloves;
Vinegar 9% - 5 tbsp. l.;
Black pepper grains - 20 pcs.

Harvesting black mushrooms for the winter is done as follows:

After cleaning, soaking and boiling the milk mushrooms, we put them aside, and in the meantime we prepare the marinade.
Separately, in a saucepan with water, we combine salt, sugar, vinegar, oil and other spices, including garlic, which must be passed through a press or simply cut.
Boil the marinade over low heat until the salt and sugar crystals dissolve, and then immerse the fruiting bodies there.
Boil for 5-10 minutes and roll into sterilized jars. You can close it with nylon lids, but in any case, the workpiece must cool completely before being sent to the basement.

How to ferment black milk mushrooms for the winter

Mushrooms black milk mushrooms can be fermented for the winter. To do this, it is proposed to add whey, which will make the fruiting bodies elastic, appetizing and fragrant.

Milk mushrooms (peeled, soaked, boiled) - 7 kg;
Sprigs of currant or raspberry - 6-7 pieces;
Salt - 320 g;
Sugar - 3 tbsp. l.;
Serum - 1 tbsp.;
Parsley and dill - 1 bunch each;
Horseradish root - 1 pc.;
Garlic - 10 cloves.

To ferment black mushrooms for the winter, use the recipe that describes this process in detail.

Most of the foreign reference publications classify these mushrooms as inedible. Domestic mushroom pickers do not share the opinion of foreign experts and go to harvest black mushrooms in shaded places of birch and mixed forests from early August until the end of October. In winter, salted crunchy mushrooms, which have not only excellent taste, but also medicinal properties, can compete with the best restaurant dishes. It remains only to choose the right recipe and find out how to salt black mushrooms for the winter.

The taste qualities of black mushrooms are well known to those lovers of these mushrooms with a slightly coarse flesh and a specific, slightly resinous aroma, who have mastered the secrets of their proper preparation. Blackies are marinated, boiled, fried, used as a side dish, added to stews, and stuffing for pies is prepared from them. But the most common way is salting black mushrooms, during which each salted mushroom changes its black color to purple-burgundy. Mushrooms prepared in this way not only have an amazing taste, but also successfully replace meat, provided that the mushrooms are properly prepared for cooking.

From collection to processing

Demonstrate the wonders of Snorzki, looking for under the forest addressed Burki Chernushka ,? this is only half the story. Having delivered the collected mushrooms home, you will have to work hard before remembering your favorite recipe for harvesting milk mushrooms for the winter.

Sorting

To make the finished treat really tasty, it is better to separate the milk mushrooms. Small and strong mushrooms are prepared separately from mature specimens with a large hat. So the taste qualities of the future snack are fully manifested. In addition, young specimens are more fragrant and crispy. Sorting by type requires special attention. You can follow the example of some housewives and cook, for example, white milk mushrooms along with black ones. However, in this case, that unique taste and aroma inherent in each type of mushroom will be lost, since it is carried out differently than black ones.

Garbage clearance

With the help of a hard wide brush, it is necessary to remove the accumulated debris and needles. Its caps are usually collected more, so the brush is replaced by a knife, with which the rubbish is scraped off from each fruit. The cleaning process is one of the most important, since any foreign inclusions can cause poisoning.

Removal of softened and darkened areas

A sharp knife is used to release healthy pulp from damaged areas.

Washing

Running water will help to finally remove all the debris. Each mushroom is washed with special care and leans back on a sieve.

soaking

This procedure is included in all existing salting recipes, as it allows you to eliminate bitterness and caustic aftertaste. Cleaned from debris and washed milk mushrooms are placed in a wide container, filled with water at room temperature with the addition of salt. The amount of salt is 1 tbsp. l. 2 liters of water, which must be changed every day. The soaking time for nigella is from 3 to 7 days. If the milk mushrooms are mature with large hats, then it is necessary to change the water at least twice a day. After the soaking is completed, the blackberries are washed and leaned back on a sieve to remove excess liquid.

Basic rules for salting

When all the necessary requirements for the preparation of mushrooms are met, you can start pickling black mushrooms at home. For the best result, you will need to conduct a kind of test: cut off a piece of mushroom with a sharp knife and taste the cut. The absence of unpleasant bitterness will be the signal to start salting blackberries for the winter.

Intermediate steps, such as the correct choice of salt (it is better to use ordinary table salt, without any additives and flavor enhancers), determining the salting method, as well as the place where the nigella will be before serving, must be completed by the time the process is completed. soaking.

Choosing the right salting method

For those who have already become a family tradition of mushroom harvesting and harvesting, there is no need to find an answer to the question of how to pickle black mushrooms for the winter. Each of these families has their own special recipes. But beginners have to proceed by trial and error, since different methods and even the most insignificant nuances can change the taste of the finished product in one direction or another.

The main task is to choose the most suitable salting method. Here it is necessary to be guided by individual requirements. For example:

It is more convenient to harvest a large number of blackies using the cold salting method.
For those who do not like to wait, the hot method is more suitable, since the exposure time of the milk mushrooms in brine will be only one month.
More patient people will like the cold way. If there is a storage place in the cellar, the exposure time of the mushrooms fits into the interval from one and a half to two months.
Mushroom pickers who are undemanding to the appearance of the finished product will prefer the hot salting method, since with the cold method each mushroom must be whole and placed in the brine with a strictly hat down.
For salting, there is a wooden tub specially designed for this purpose, as well as a cellar where pickled mushrooms can spend a long time. In this case, the cold salting method is ideal.
You can also salt the blackberries in a glass container, and wait for the workpiece to ripen by placing it for storage in the house. A simple hot salting of black mushrooms for the winter in this case turns out to be the best choice.
High demands are placed not only on the taste and aroma, but also on the degree of softness of the finished milk mushroom. Preference for crunchy mushrooms over soft and pliable ones? Then it is necessary to salt only in a cold way.

The best recipes in the master's piggy bank

Consider a few recipes that are suitable for salting a delicious mushroom.

Salt in a hot way: recipe number 1

This is the easiest option on how to cook hot salted black mushrooms for the winter.

Peeled, washed and soaked mushrooms are brought to a boil.
Then the milk mushrooms are removed from the boiling water with a slotted spoon, and the water and foam are drained.
Blackies are returned to the container and again filled with clean water. The required amount of rock salt is also added to the pan without additives and flavor enhancers. The brine should be saturated.
In the resulting saline solution, blackies are boiled for an hour.
After cooking is completed, a bay leaf is placed in the pan, allspice peas and clove buds are added.
After that, the mushrooms are left alone until completely cooled.
Next, the bay leaf is removed. Mushrooms are taken out and laid out in glass jars.
The brine from the pan is added as the mushrooms are laid. For those who like a more piquant taste, it is recommended to add finely chopped dill and garlic to each jar.
The finished workpiece is placed in a cool place.

After about 5-7 days, mushrooms can be served at the table.

Hot Ambassador: Recipe #2

The second option, which describes how to salt black mushrooms in a hot way, is no less simple than the previous one. Blackies are boiled, put on a sieve, and then laid out in layers in an enameled bucket or pan, sprinkled with rock salt at the rate of 2-3 tbsp. l. per 1 kg of black mushrooms. A large plate with oppression is placed on top. You can try the result of the work in a couple of weeks.

Cold way: recipe number 3

To salt black milk mushrooms in a cold way, you will need an enameled container (bucket, pan, tank). In it, currant leaves are located at the bottom, and then mushrooms are placed in layers, located strictly with caps down. Each layer must be sprinkled with rock salt. The amount of salt is 2-3 tbsp. l. per 1 kg of blackies that have already passed the soaking procedure.

You can add spices such as dill, garlic (optional), cloves, allspice peas in parallel. However, there are connoisseurs of salted mushrooms who prefer the complete freedom of the product from any spices. The main thing is that they are crispy and retain their unique flavor.

The last layer is covered with a clean cloth. Next, a plate and oppression are placed. Gradually, brine begins to appear in the container. Care must be taken to ensure that the milk mushrooms are completely immersed in the salty liquid. In the event that it is not enough, brine is added, prepared from 1 tbsp. l. salt per 0.5 liters of water. Be sure to monitor the fabric on the surface. If traces of mold appear, the fabric should be washed and washed more often. Salting time - 40 days.

Another option for cold salting: recipe number 4

The traditional cold salting of black mushrooms is still practiced in the villages. Washed blackies are soaked for only 7 hours, and then they are stacked in layers in wooden tubs. Dill, garlic, currant leaf and salt are also added there at the rate of 60 g of salt per 1 kg of black mushrooms. A clean fabric is laid on top and oppression is located. The curing period is two to three weeks. Large tubs are not filled immediately, but as fresh mushrooms arrive.

Having chosen a way to prepare black mushrooms for future use, and spending very little time processing the harvested crop, in winter you can get an excellent snack not only for the festive table. Salted mushrooms will especially please during a long fast, as they replace meat with great success.

Most mushrooms are suitable for salting, but black mushrooms reveal their taste best of all. Blackies, unsightly at first glance, turn out to be delicious, tasty and fragrant. The main thing is to simply follow all the rules for their preparation, so that the appetizer pleases and is sure to be present at every feast.

Black mushroom: what is this mushroom

A family of mushrooms called black mushrooms grow in whole clusters, due to which they got such a name. They are found in birch and mixed forests, in parks and along roads. They appear in July, and the collection is made until the very cold.

In the people, this mushroom is called nigella. This is explained by the fact that he has a very dark hat. Its size can reach up to 20 cm in diameter. But large mushrooms are no longer suitable for salting, as they are already old and wormy. Collect only young, small specimens. Their hat is still flat, with barely noticeable lowered edges. With age, it already takes the form of a funnel.

These mushrooms are ideal for pickling. But before you start cooking, they need to be soaked for a long time. Otherwise, you cannot get rid of bitterness. Despite such a long preparation, mushroom pickers still harvest black milk mushrooms for the winter, and all because no other mushrooms will be as tasty as these. Everyone has their own, special recipes for making blackies.

Salted black milk mushrooms (video)

Salting blackies for the winter in a hot way: how to do it right

Salting black milk mushrooms is most often preferred in a cold way.. If you want to enjoy them as quickly as possible, then it is better to resort to the hot salting method. It will take only two weeks for fragrant mushrooms to be served at the table.

Products:

1 kg of black mushrooms;
30 gr. salt;
12 gr. allspice;
3 gr. bay leaf;
25 gr. horseradish leaves;
25 gr. currant leaves.

Cooking:

Mushrooms must first be soaked. To do this, fill them with water and place in a cool place for three days. The water needs to be changed periodically to prevent fermentation.
Put the already prepared milk mushrooms into a saucepan, add water and cook for 10 minutes.
Drain the water in which they boiled. Fill clean immediately.
Cook for another 20 minutes.
After that, drain the water, cool the mushrooms and put them in a saucepan, sprinkle with salt and sweet peas.
Add bay leaf, horseradish and currant leaves.
Be sure to cover the container with double-folded gauze.
Put a load on top and place the pan for 14 days in a cool place.

Black mushroom: a recipe for cooking in a cold way

Despite this, skilled hostesses prepare them in this way. By preparing them according to this recipe, it turns out not only to preserve all the useful substances that are contained in these mushrooms, but also to achieve the perfect balance of taste, texture and aroma.

Products:

1 kg of black mushrooms;
45 gr. salt;
15 gr. dill umbrellas;
12 gr. peppercorns;
35 gr. currant leaves;
35 gr. cherry leaves;
35 gr. horseradish leaves;
35 gr. garlic.

Cooking:

Nigella must be sorted out, washed and cut off the legs. Only hats are salted.
Put the prepared caps in a saucepan and cover with water. Leave for three days, changing the water several times a day.
Cherry, horseradish and currant leaves should be washed and dried.
Put a layer of soaked caps in a suitable container, season with salt, put pepper, part of the leaves, pepper, dill and garlic.
Thus, completely fill the container, alternating mushroom caps with the rest of the products.
Cover the container with gauze, press the contents with a board and place a load on it.
Salting is carried out in a cool place for 40 days. Be sure to ensure that the top layer is covered with brine.

At the end, put the finished milk mushrooms in jars and put the container in the refrigerator.

Brine for black mushrooms per liter of water

Such mushrooms will be stored perfectly and taste delicious.

The main thing for sure is to know the proportions so as not to overdo it with spices and salt. You only need 30 grams per liter of water. salt, 25 gr. peppercorns and 10 gr. allspice pepper. You also need to make sure that cloves, cherry and currant leaves, garlic and horseradish are available. Only after that you can start preparing the brine for a fragrant snack.

Products:

1 kg of black mushrooms;
30 gr. salt;
25 gr. peppercorns;
10 gr. allspice;
5 gr. cloves;
45 gr. cherry and currant leaves;
45 gr. horseradish leaves;
55 ml of vegetable oil;
45 gr. garlic.

Cooking:

The milk mushrooms should be washed and put in a saucepan, pour water and cook for 20 minutes.
Prepare the brine separately from the mushrooms. Add salt, spices to the water, boil the liquid.
Throw the boiled milk mushrooms in a colander, put in a boiling brine and cook for another 10 minutes.
Remove the pan from the heat, add garlic and horseradish to the composition.
Mushrooms put under oppression and placed in a cool place for 5 days.
To pickle the mushrooms properly, they need to be transferred to jars, pour the brine in which they were located and pour in a little oil, cover with lids.

Banks for 40 days send to the refrigerator.

Salting nigella with cabbage leaves

Its pleasant acid helps to achieve harmony of taste. The appetizer is unusual, fragrant and tasty.

Products:

300 gr. cabbage;
2 kg of nigella;
220 gr. salt;
45 gr. horseradish root;
35 gr. dill umbrellas;
35 gr. cherry leaves;
180 gr. garlic;
35 gr. currant leaves.

Cooking:

Black milk mushrooms should be sorted out and put in a saucepan with salted water, kept in it for only 3 hours.
Then drain the water and pour fresh, no longer salty, leave for another 5 hours.
Coarsely chop the cabbage, wash all the leaves.
Cut the peeled horseradish into rings.
Chop the garlic into slices.
Put prepared mushrooms in a glass or clay container in layers, sprinkling with salt, adding all other products.
Top cover the container with leaves of cabbage and put oppression.
Insist in a warm place for 36 hours.
Then transfer to jars and refrigerate for 60 days.

Pickled black milk mushrooms: a step by step recipe

Blackies should be salted, not pickled. But it will be possible to surprise relatives and guests with pickled mushrooms. They turn out more tender and spicy than with ordinary salting. Yes, and their aroma is not quite ordinary, bright and rich.

Products:

1.2 kg of black mushrooms;
35 gr. currant and cherry leaves;
55 gr. garlic;
35 gr. salt;
25 gr. Sahara;
55 ml of vinegar;
6 gr. cloves;
4 gr. bay leaf;
12 gr. peppercorns.

Cooking:

Soak the mushrooms in water for 3 days, then rinse and sort.
Boil prepared blackberries in a saucepan with water for 15 minutes.
Drain the water, wash the mushrooms.
Add sugar and salt to a liter of water, put the milk mushrooms and cook for 15 minutes.
Put all the spices, washed leaves in jars, pour vinegar.
Arrange the mushrooms in jars, pour over the marinade and cover with nylon lids.
Place in refrigerator for storage.

Black mushroom: hot salting (video)

Black mushrooms are very tasty, fragrant mushrooms. Cooking them, although it requires some effort and time, but the end result will be a delicious snack, without which it will be impossible to imagine any holiday.

Black mushroom in cooking

From collection to processing

Sorting

Garbage clearance

Removal of softened and darkened areas

A sharp knife is used to release healthy pulp from damaged areas.

Washing

Running water will help to finally remove all the debris. Each mushroom is washed with special care and leans back on a sieve.

soaking

Basic rules for salting

Choosing the right salting method

The main task is to choose the most suitable salting method. Here it is necessary to be guided by individual requirements. For example:

It is more convenient to harvest a large number of blackies using the cold salting method.
For those who do not like to wait, the hot method is more suitable, since the exposure time of the milk mushrooms in brine will be only one month.
More patient people will like the cold way. If there is a storage place in the cellar, the exposure time of the mushrooms fits into the interval from one and a half to two months.
Mushroom pickers who are undemanding to the appearance of the finished product will prefer the hot salting method, since with the cold method each mushroom must be whole and placed in the brine with a strictly hat down.
For salting, there is a wooden tub specially designed for this purpose, as well as a cellar where pickled mushrooms can spend a long time. In this case, the cold salting method is ideal.
You can also salt the blackberries in a glass container, and wait for the workpiece to ripen by placing it for storage in the house. A simple hot salting of black mushrooms for the winter in this case turns out to be the best choice.
High demands are placed not only on the taste and aroma, but also on the degree of softness of the finished milk mushroom. Preference for crunchy mushrooms over soft and pliable ones? Then it is necessary to salt only in a cold way.

The best recipes in the master's piggy bank

Consider a few recipes that are suitable for salting a delicious mushroom.

Salt in a hot way: recipe number 1

This is the easiest option on how to cook hot salted black mushrooms for the winter.

Peeled, washed and soaked mushrooms are brought to a boil.
Then the milk mushrooms are removed from the boiling water with a slotted spoon, and the water and foam are drained.
Blackies are returned to the container and again filled with clean water. The required amount of rock salt is also added to the pan without additives and flavor enhancers. The brine should be saturated.
In the resulting saline solution, blackies are boiled for an hour.
After cooking is completed, a bay leaf is placed in the pan, allspice peas and clove buds are added.
After that, the mushrooms are left alone until completely cooled.
Next, the bay leaf is removed. Mushrooms are taken out and laid out in glass jars.
The brine from the pan is added as the mushrooms are laid. For those who like a more piquant taste, it is recommended to add finely chopped dill and garlic to each jar.
The finished workpiece is placed in a cool place.

After about 5-7 days, mushrooms can be served at the table.

Hot Ambassador: Recipe #2

Cold way: recipe number 3

Another option for cold salting: recipe number 4

The black mushroom belongs to the Russula family. It has white flesh that turns red or pink when cut open. The smell is bitter, like the taste, but with a sweet aftertaste. You can meet black mushrooms in coniferous or from August to October. This mushroom belongs to the third group, it is considered conditionally edible.

Features of the preparation of these mushrooms

In Russia, black mushrooms have long been used as the best snack on the table. And in Siberia, these gifts of nature were the only industrial mushrooms. The black mushroom, which always starts with soaking, is ideal for pickling and pickling. All other dishes are prepared from salted or pickled mushrooms. Soaking is necessary in order to get rid of bitterness and burning milky juice. Therefore, milk mushrooms are kept in water for several days, periodically changing the water. There are a lot of dishes known, the main ingredient in which is salty black, some of them are considered in this article.

Black breast. Recipes

Since almost all dishes contain exactly salted black mushrooms, we will start cooking with salting. So, we need the following ingredients:

black mushrooms;
6 cloves of garlic;
horseradish root;
cherry, oak and dill umbels;
and black polka dots.

For every kilogram of boiled mushrooms we take 40 g of salt. We wash the soaked milk mushrooms under running water and boil for 10 minutes. In the container where the mushrooms will be salted, put all the leaves that we have prepared, dill, half a horseradish root, 3 chopped garlic cloves. Then spread the mushrooms, sprinkle with salt on top, add pepper, the remaining horseradish root and garlic cloves. We cover it all and put it under oppression. The first 5 days we keep the mushrooms at room temperature, then we put them in a dark, cool place for 40 days. Thus, we will get a delicious delicacy - salty black mushrooms. We will consider the preparation of other dishes further.

Mini pizza with salted mushrooms

Below is a list of required products.

For test:

cottage cheese - 130 g;
vegetable oil - 3 tbsp. l;
egg;
200 g flour;
a teaspoon of salt;
half a tablespoon of sugar;
baking powder.

For filling:

salted black milk mushrooms;
mayonnaise.

We knead the dough using the listed products. We divide it into small portions, which we then roll out. We get the basis of mini-pizza. Lubricate with mayonnaise and spread the chopped onion and chopped salted black mushroom - we already know how to cook it. Sprinkle with grated cheese on top and bake in the oven until the dough is browned. It turns out very tasty pizza with a unique taste!

Black mushrooms can be used in the preparation of so many dishes. A variety of recipes, classic or non-standard, can be found in any cookbook.

When collecting black mushrooms, it is very important not to confuse them with those that are poisonous. It is possible to distinguish a milky milker by a strong spicy smell. Despite the fact that the smell of the poisonous mushroom is pleasant, it should not be used as food. Although many mushroom pickers use dried and crushed milk mushrooms as spices.