All the beneficial properties of the milk lover and what they are dictated by. What vitamins, acids and minerals are included in the composition. Mushroom cooking methods and general advice. Important! The described benefits of the milk lover remain even after prolonged heat treatment.
Harm and contraindications to the use of milk lover
It is recommended to use this product no later than 2-3 before bedtime. This is due to the fact that it is a rich source of fiber and takes a long time to digest. As a result, a feeling of heaviness in the stomach and insomnia may occur.
If you eat too much of it, you may experience severe heartburn, nausea, diarrhea or constipation, and abdominal pain. After this, increased thirst often occurs and is tormented by a lack of appetite. With such problems, you should arrange a fasting day, using only liquid (water, kefir, weak tea).
Relative contraindications to the use of milk lover in cooking are:
- Pregnancy … In an "interesting position", especially in the first trimester, toxicosis may worsen. It is also dangerous that eating this mushroom increases the risk of developing allergies. This is especially true when it comes to fried or pickled food.
- Ulcer and colitis in the acute stage … You should not eat euphorbia if you are concerned about acute abdominal pain, constipation and heartburn. Fiber, which is contained in the caps of the mushroom, further exacerbates the situation, as it actively affects the walls of the digestive system.
- Kidney problems … Due to the presence of nitrates in the composition and a high percentage of water, the load on them increases, which entails a disruption in the work of this organ. This often occurs with pyelonephritis.
- High blood pressure … We are talking about those situations when it regularly rolls over 150. This condition is called hypertension, which is considered a serious illness. With it, you should reduce the use of water in large quantities contained in the milk jug.
Important! Even if you have not found any contraindications for milk lover, you should not get carried away with fried and pickled mushrooms, they are harmful to the liver, kidneys, stomach, intestines and pancreas.
Recipes with milk jug
Raw mushroom has a slightly fishy odor, which becomes even stronger during heat treatment. This is especially true of the old thresher, the rind of which is very hard and tough. In this case, it is recommended to first soak it before using it, and only then boil it. Thus, it will be possible to get rid of insect larvae and bacteria. The same can be done with dry salting. It is an excellent ingredient for soups, various main courses, salads and baked goods.
Of all the culinary recipes, the following are worth highlighting:
- Soup with herbs … First of all, boil the pre-soaked mushrooms (350 g) and put a 2-liter pot on the fire, almost filled to the top with clean water. While it is boiling, peel and chop 2 potatoes into cubes. Then remove the husk from the onion (one head) and peel the carrots (1 pc.). Chop these two vegetables as small as possible and fry in vegetable oil along with the mushrooms. Now add the potatoes and gravy to the boiling water and cook the soup for 20-25 minutes over low heat. Before turning off the burner, sprinkle it with dill and pour sour cream (2-3 tbsp. L.).
- Omelette … Beat 5 eggs, mix with milk (6 tablespoons), flour (1, 5 tablespoons), salt and pepper. Then heat the pan, pour melted butter over it, fry the onion cut into rings (1 pc.) And chopped Adyghe cheese (80 g). Next, pour the beaten eggs over these ingredients and simmer under the lid for up to 5 minutes, then place the omelet on a large plate and sprinkle with green onions, dill and tarragon.
- Spelled … Pour 250 g of mushrooms with water overnight, and in the morning cut them and boil, for which 40 minutes will be enough. Then discard them in a colander and dry. Now peel and chop 2 onions to be sautéed in oil until golden brown. Next, add spelled (1 glass) into them and simmer the mixture for 10 minutes under the lid. After that, fry the mushrooms separately, combine all the ingredients, fill them with broth, add spices (salt, pepper, coriander) and keep on low heat for about 25 minutes. If you want more steamed spelled, then at the end, the dish in the pots can be put in the microwave for 10 minutes.
- Cutlets … Boil mushrooms (500 g) and buckwheat (1 glass) in salted water. Now twist the first ingredient in a meat grinder and combine with cereals, pre-fried carrots and onions (1 pc.). Add pepper and salt, sour cream (2 tablespoons), semolina (1 tablespoon) and 2 eggs to them. Then shape the patties, roll them in flour or breadcrumbs and fry them in a skillet. Further, if you want them to be softer, you can pour sour cream over them and simmer over low heat for 5-10 minutes. As a result, you will have just the perfect side dish ready for any main course!
- Roast … Wash the mushrooms (350 g), cut into thin slices and boil in salted water. Then chop the carrots and onions (1 each) and place them in a well-heated and oiled frying pan. Add prepared grinders and simmer for 10 minutes, stirring constantly. Then add 150 g of canned green peas here, salt, pepper and pour over the mass with soy sauce (2-3 tbsp. L.). Now peel the potatoes (0.5 kg), combine it with the rest of the ingredients and transfer them to the cauldron. If necessary, pour oil here and keep the mixture on low heat under a lid for 20-30 minutes. Remember to stir it so it doesn't burn.
- Spaghetti … Boil them until tender in salted water, drain in a colander and drain. Now sauté the grinders along with the onions and carrots, choosing the amount to your liking. Next, melt the butter (80 g) and cream (150 g), salt and pepper them. As a result, you will get a sauce that will need to be poured over the spaghetti mixed with frying. Sprinkle dried basil on top.
- Stuffed eggs … Boil them (6 pcs.), And then cut in half and take out the yolk. Instead, you need to put a mixture of fried mushrooms (250 g), hard cheese (120 g), pepper, salt and sour cream to taste.
If you want to pickle mushrooms, it is better to use the cold method. You need to wash them and rub each one with salt, then put it in a container, cover first with a lid, and on top with oppression. After 2-3 days, they will let the juice go, and you can already eat them. About 3 kg of the main ingredients will need 150 g of salt.
Interesting facts about the milk lover
Outwardly, the thresher seems to be inedible, therefore, very often in the forest, people simply pass by it. It grows in dense, rugged forests, so collecting it is quite problematic. Basically, the thresher lives under coniferous trees, next to moss and rotten stumps.
Millechnik is valued not so much for its excellent taste or beneficial properties, but for its unusual milky juice, which is not inherent in any other mushroom anymore. It is characterized by a mild, sweet aroma and delicate taste.
In terms of value and quality, it belongs to the 4th category, the very last. Only young mushrooms with a soft skin are suitable for food. With age, they acquire the smell of rotten fish, which can only be eliminated by soaking the product in vinegar.
There are two types of milky - gray-pink and non-caustic. Both are edible, but the first is still the most valuable. The season for their collection is June-September. Most often, this mushroom can be found after a heavy rain, as it loves moisture very much.
Watch the video about the milky mushroom:
There are a variety of recipes for a milk jug, among which everyone can find something for themselves. This mushroom is versatile in terms of use and can take its rightful place in the refrigerator. The main thing is to learn how to cook it correctly and taste it properly!
