Good afternoon, friends and avid mushroom pickers!
I invite you to try crispy, juicy, meaty, very tasty salted milk mushrooms. This is one of the best mushroom preparations for the winter in the form of hot-cooked pickles in jars. Usually a small amount of forest catch is salted in this way. Of course, you can buy them on the market, at a price of 1000-1500 rubles for a 3-liter jar, but it is best to prepare them at home, environmentally friendly.
It’s great luck to stumble upon a large family of sturdy animals in the forest in the fall, piled on top of each other. Having collected a whole body of milk mushrooms, we rush home and immediately process them, since the permissible shelf life is 4-6 hours. If it is not possible to do this right away, spread them out in a thin layer in a cool, dry room and cover with a damp cloth on top. This way you can extend the shelf life to 12-16 hours.
That's all for now. I am fulfilling your request, and the next post will be about the cold method of pickling milk mushrooms in barrels for the winter.
How to pickle milk mushrooms at home - hot and cold methods of pickling
Milk mushrooms, although they are classified as conditionally edible mushrooms, are in fact a delicious delicacy that is not a shame to put even on the holiday table. You just need to be able to correctly distinguish, collect and prepare them.
The most favorite mushroom pickers and remarkable in taste are white milk mushrooms (aka raw, aka real) and black (gypsy, nigella). These are lamellar, rather large mushrooms with dense (“fleshy”) brittle flesh, fundamentally differing only in the color of the cap with pubescent edges curved inward - its color varies from yellowish-white to dark brown. Both species are found in deciduous and mixed forests, hide in moss or grass, love bright places, and usually “live” in groups.
How to salt milk mushrooms for the winter
Their collection season begins in mid-summer and ends only at the end of September. And then the most interesting part begins - salting and marinating milk mushrooms. They won’t go into soup or into a frying pan fresh because of the acrid, bitter milky juice, but canned in a tub or jar to delight gourmets on cold winter days – for a sweet soul. White and black milk mushrooms are salted exactly the same.
FACT! In addition to white and black milk mushrooms, their “relatives” are also used for pickling - oak and aspen milk mushrooms, podgruzdi, and volnushki. They can be salted together with milk mushrooms or separately.
Today we will present to you the most popular, simple, quick and delicious ways to pickle milk mushrooms so that they remain tasty, crispy and aromatic. Write down how to properly salt milk mushrooms for the winter!
Soaking and boiling milk mushrooms before salting
Let’s make a reservation right away - before cooking, all milk mushrooms need to be thoroughly cleaned, washed, cut off the legs (they don’t go into pickling, only the caps with “stumps” about 1 cm long), and then long-term soaking (2-5 days) or boiling ( 5-30 minutes). The last two procedures are designed to cleanse mushrooms of the poisonous milky juice, which gives them bitterness.
Soaking milk mushrooms is used before cold salting, boiling is part of hot salting.
Soak the milk mushrooms in cold salted water (1 tablespoon of salt per 1 liter of water) under slight pressure, otherwise the light mushrooms will float to the surface. It is recommended to change the water several times during soaking - the foam that forms on the surface of the water will “tell you” about the need for this process.
After several days, when the soaking process is over, the milk mushrooms will greatly decrease in size. Before further salting, you can try a cut of the mushroom on your tongue - there should be no bitterness left in it.
IMPORTANT! Wooden, glass and enamel dishes are suitable for soaking and subsequent salting of milk mushrooms. It is not recommended to use galvanized and clay dishes.
Boiling milk mushrooms is part of the hot pickling method; depending on the recipe, it takes from a few minutes to half an hour (see below). Afterwards, the water is drained, and the mushrooms are washed in cold water and placed in a colander.
In addition, there is a mixed method of pickling - both with soaking and blanching of milk mushrooms.
After salting, milk mushrooms are stored in brine in the cold (0-5 °C), but under no circumstances are they frozen. If the amount of brine is insufficient, add cold boiled water.
There are two radically different ways to deliciously pickle milk mushrooms - cold and hot. In the first case, the mushrooms turn out to be more elastic and crunchy and do not change their color. The second method is considered safer (remember, these mushrooms are conditionally edible), plus pickling is much faster.
Both methods, in turn, have different variations in recipes, consisting in the duration of processing of mushrooms and a set of spices. We offer you step-by-step recipes for pickling milk mushrooms at home.
The easiest cold way to salt milk mushrooms
Ingredients: 5 kg of fresh milk mushrooms, 0.3 kg of coarse salt (not iodized!).
Salting process
Cleaned and soaked mushroom caps (large ones are cut into pieces, small ones are left whole) are placed in a deep container in layers, and each layer is generously sprinkled with salt. After laying out the layers, a pressure circle is placed on the salted mushroom mass and a heavy load is placed, which should “compress” the milk mushrooms as much as possible. Place the container in a cool place (up to 16°C).
Before serving, milk mushrooms salted in this way must be rinsed to remove any possible excess salt.
How to salt milk mushrooms with spices (cold classic method)
Ingredients: 5 kg of fresh milk mushrooms, 0.2 kg of coarse salt (not iodized!), cherry and black currant leaves (20 pcs.), dill umbrellas (5 pcs.), horseradish leaves (5 pcs.), black pepper and allspice peas ( 10 pcs.), bay leaf (5 pcs.).
Salting process
Cherry, horseradish and currant leaves and some dill umbrellas are placed at the bottom of a deep container. Spices are mixed. Then pieces and small caps of peeled and soaked mushrooms are placed in this container in layers of 5-10 cm, and each layer is generously sprinkled with a mixture of spices. The top is covered with another layer of leaves. Then a pressure circle is placed on the mushroom mass and a heavy load is placed, which should “compress” the milk mushrooms as much as possible. Place the container in a cool place (up to 15°C).
The mushrooms can be left in this container for the entire pickling period (at least 1.5 months), or after a few days they can be mixed and placed very tightly, without voids, in sterilized glass jars, which should be closed with lids and left in the same cool room until end of the process.
IMPORTANT! If mold appears on a wooden pressure wheel, gauze or the walls of the dishes during storage or salting, they are washed with hot salted water.
How to salt milk mushrooms in a barrel (in Altai, cold method) Ingredients: 5 kg of fresh milk mushrooms, 0.2 kg of coarse salt (not iodized!), 5 bay leaves, 20 g of garlic, 20 g of dill, 10 g of horseradish, 20 g of allspice, 5 pcs. carnations.
Salting process
A wooden barrel (preferably oak) is prepared - it is thoroughly cleaned inside and out, scalded with boiling water and dried. All spices are mixed. Pieces and small caps of peeled and soaked mushrooms are placed in a barrel in layers, and each layer is generously sprinkled with a mixture of spices. The top layer is covered with gauze (cotton fabric), a pressing circle is placed on it and a heavy load is placed, which should “compress” the milk mushrooms as much as possible. Place the container in a cool place (up to 16°C).
If the process goes well, after a couple of days the pressure circle should be covered with juice. If this does not happen, the load should be replaced with a heavier one. If the barrel is not filled to the top, you can add new mushrooms collected and processed as described above within 3 days.
Milk mushrooms are salted in this way for about 1.5 months.
Ingredients: 5 kg of fresh milk mushrooms, 0.1 kg of salt (not iodized!), 5 bay leaves, 10 cherry and currant leaves each, 2 heads of garlic, 20 g of dill, 20 g of allspice and black peppercorns, 5 pcs. carnations.
Salting process
Peeled and chopped milk mushrooms are boiled in salted water for at least half an hour, then the mushrooms are thrown into a colander to drain off excess liquid. During this time, a brine is prepared in another container - spices (except garlic and leaves) are poured with water and brought to a boil. After boiling, add boiled milk mushrooms and cook everything together for about half an hour. At the end of cooking, add garlic cloves and berry leaves, carefully mixing them into the mushroom mixture.
Mushrooms, drenched in the brine in which they were boiled, are placed under oppression for 3-5 days and placed in a cool place. After this, place the mushrooms in sterilized glass jars (adding 1 tablespoon of vegetable oil to each top), close them with lids and leave them in the same cool room until the end of the process, which will take about 2-3 weeks.
ON A NOTE! Some housewives, before putting the milk mushrooms into jars, boil them again in brine for about 5 minutes and roll them up hot.
How to salt milk mushrooms with soaking and boiling (mixed method)
Ingredients: 5 kg of fresh milk mushrooms, 100 ml of vegetable oil, 0.2 kg of coarse salt (not iodized!), black currant leaves (20 pcs.), black pepper and allspice peas (10 pcs each), bay leaf (5 pcs.) .
Salting process
Peeled mushrooms are cut and soaked in cold salted water for one and a half days. Then the milk mushrooms are washed under running cold water, blanched in boiling water with vegetable oil for 5-7 minutes, and placed in a colander to drain excess liquid. Spices are mixed. Then the pieces and small caps of the prepared mushrooms are tightly placed in sterilized glass jars in layers of 5-10 cm, interspersed with leaves and sprinkled with a mixture of spices (you can add a little brine in which the milk mushrooms were boiled). Afterwards, oppression is applied and the jars are sent to a cool place for 12-20 hours. Then the jars are covered with lids and placed in the refrigerator. Milk mushrooms salted in this way will be ready in 1-1.5 months.
Milk mushrooms with onions (cold method) Ingredients: 5 kg of fresh milk mushrooms, 0.2 kg of salt (not iodized!), 1 kg of onions.
Salting process
Peeled mushrooms are cut and soaked in cold water for 2-3 days. Then prepare a brine (50 g of salt per 4 liters of water), into which the mushrooms are sent for another 12 hours. After this, the milk mushrooms are taken out, washed in running water and lightly dried. Now it’s the turn of the onion. It is finely chopped, sprinkled with the remaining salt and added to the mushrooms. All together again put under the press for 2 days, stirring the contents every 7-10 hours.
Then the mushrooms are tightly placed in sterilized jars, filled with brine, covered with plastic lids and stored in the refrigerator. Milk mushrooms with onions salted in this way will be ready in 1-1.5 months.
Salted milk mushrooms are a wonderful appetizer that is appreciated by many. Why buy canned milk in the store when you can pickle milk mushrooms at home to your liking? Do you have any favorite mushroom recipes?Add to my selection
Preparing mushrooms for the winter
Nowadays you can find any pickles in stores. But it’s more pleasant to make mushrooms for the winter yourself! A simple recipe for you on how to pickle milk mushrooms in jars!
2 hours
20 kcal
4.64/5 (45)
There is a tradition in my family. Every autumn, on one of the weekends, we get together with the whole family and go to the forest to pick mushrooms. I have loved this event since childhood and always looked forward to it. First of all, walking through the forest was fun. And secondly, I have always really loved mushrooms.
We always manage to pick up both dry and wet milk mushrooms, as well as small milk mushrooms; there are also yellow and black milk mushrooms, which are popularly called pigs. But there are also boletus and saffron milk caps, russula and boletus... Then we have to wash, peel and marinate it all, and put it in glass jars. We can spend the whole night, groaning, sorting and preparing the mushroom “catch.” But salting and pickling mushrooms is worth it - how great it is to open a jar or two in winter!
Recipes for their preparation are passed down from generation to generation. My grandmother and mother taught me how to cook different types of mushrooms, but my favorite ones are salted milk mushrooms. Preparing them for the winter is very easy, but so much fun!
How to prepare milk mushrooms for pickling
If you like to go mushroom picking on your own, then picking white milk mushrooms will not be difficult for you - they grow in large groups. Well, if you are not an avid mushroom picker, just buy them at the nearest agricultural market.
The most important point in preparing milk mushrooms is getting rid of them milky bitter juice. This is very easy to do:
- Rinse the mushrooms under running water using a soft brush. Get rid of dirt and pine needles.
- Use a knife to cut out any wormy or unsightly areas. Cut off the base of the leg.
- Pour cool water into a basin or bucket. Place mushrooms there. Make sure they were completely in the water, you can use a lid and a weight for this.
- In this state, the milk mushrooms must be left for a couple of days. The water needs to be changed periodically. During soaking, the mushrooms will shrink slightly in size.
- After a couple of days, drain the water and rinse milk mushrooms under cool water repeatedly.
As you can see, there is nothing complicated in preparing mushrooms. Now they can be salted.
Recipes for salted milk mushrooms in jars for the winter
I'll tell you two of my favorite recipes. Since I don’t like to spend a lot of time in the kitchen, I always try to simplify the cooking process as much as possible. That's why my the recipes are very easy, even those who pickle mushrooms for the first time can cope with them. There are two ways for you to pickle milk mushrooms. In the first case, there is no need to cook the white milk mushrooms; in the second case, salting includes the next stage - to put salt on it, we need boiled mushrooms.
How to cold salt milk mushrooms
Required Products:
What do we have to do:
- First you need to prepare the mushrooms using the above method.
- After the milk mushrooms have been soaked, the largest of them need to be cut into pieces.
- In an enamel pan or bucket layer the mushrooms. Sprinkle 2 tablespoons of salt on each layer, lay out several chopped cloves of garlic, bay leaves, and currant leaves. Sprinkle with black peppercorns. We repeat these steps layer by layer. Place dill umbrellas on the topmost layer.
- Cover the bucket or basin with a lid and place a weight on top. The mushrooms should give juice. This will take approximately 5-7 days. During this time, they should be stored in a cool, dark place.
- After this time, transfer the mushrooms into sterilized jars and fill them with juice. Try to place the milk mushrooms as closely as possible to each other. Roll up the jars.
As you can see, there is nothing complicated about salting milk mushrooms. But when you take them out in winter, everyone will be amazed at the great taste. In addition, mushrooms cooked this way will be incredibly crispy.
How to salt milk mushrooms in a hot way
Required Products:
- 5 kg of milk mushrooms;
- 10 bay leaves;
- 15 cloves of garlic;
- 15 currant leaves;
- a piece of horseradish;
- dill, salt.
What do we have to do:
- Prepare milk mushrooms using the above method.
- Mushroom stems need to be removed, they will not be used for pickling.
- Prepare brine of 5 liters of water and 10-15 tablespoons of salt. You need to put it on the fire, bring it to a boil and place the mushrooms there. Boil the milk mushrooms in this brine for half an hour. Don't forget to skim off the foam.
- After half an hour, the milk mushrooms need to be removed and placed in a colander. They must be washed with running water.
- Prepare an enamel basin or bucket. Sprinkle some salt on the bottom. Lay out the mushrooms caps down in layers of 5 cm. Sprinkle each layer with salt, chopped garlic, grated horseradish, dill, and bay leaf. Place a lid on top and place a weight on it. Leave the mushrooms in this form for several days in a cool place. During this time they will release juice.
- Transfer the finished milk mushrooms along with the juice into sterilized jars and roll up.
In this article we will talk about how to properly prepare and pickle white milk mushrooms in several basic ways.
Juicy, fleshy and appetizing milk mushroom has long reigned in Russian forests, attracting mushroom pickers who flocked to it like bees to honey. The mushroom “rating” of these mushrooms went off scale, and every self-respecting housewife knew how to pickle milk mushrooms so that they were white, crispy and fragrant. The main thing is to properly salt the white milk mushrooms at home so that you have delicious delicacies with mushrooms for the winter.
Milk mushrooms make an excellent appetizer for alcoholic drinks; they are added to salads, pies and okroshka; and the amount of protein contained in them sufficiently saturates the body with this nutrient.
Preparation
White milk mushrooms are capricious mushrooms, so you will have to tinker a little with their preparation. Before cooking (for hot pickling), milk mushrooms are soaked for 1-3 hours in cold, lightly salted water. Mushrooms that will be salted cold must be soaked for three days, changing the water at least every 12 hours.
After soaking, rinse the milk mushrooms well under running water using a clean brush. Now you can start salting.
For hot pickling, milk mushrooms are soaked for 1-3 hours, for cold pickling – 3 days, for “dry” pickling they are not soaked at all.
Recipes
Milk mushrooms are traditionally salted in two ways: hot and cold. But a third one is also common - “dry”. Each of them has its own advantages and disadvantages: for example, if you salt white milk mushrooms using the hot method, it will not take much time, but the mushrooms will remain hard even after heat treatment, and the cold method will provide you with tasty and elastic mushrooms, but soaking them will take several days. Which method is better - choose for yourself. Photo and video recipes will help you with this.
Hot way
Hot pickling of white milk mushrooms in jars is the simplest recipe that does not require much time, special effort or expensive ingredients. With this salting, mushrooms quickly get rid of unpleasant bitterness and retain their elastic texture.
Number of servings/volume: 7-8 l
Ingredients:
- white milk mushrooms – 5 kg;
- rock salt (1.5-2 tbsp per 1 liter of water);
- black pepper in peas – 1-2 tbsp. l.;
- allspice in peas – 10 pcs.;
- bay leaf – 2 pcs.;
- dry cloves – 4 pcs.;
- dill - to taste;
- garlic – 4 cloves;
- black currant leaf – 4 pcs.
The cooking time for mushrooms depends not only on the variety, but also on the size and even the conditions in which the mushrooms grew. For milk mushrooms, this takes an average of 20 minutes, but it is better to determine readiness not by time, but by the moment when the mushrooms begin to settle to the bottom of the pan (if they “sink,” then they are ready).
Preparation:
- Place the pre-soaked milk mushrooms in a large pan of water, where they should float freely (there should be at least twice as much water in the pan as there are mushrooms). It is advisable to boil a large number of milk mushrooms in portions, in several batches (the water should be poured out after each serving). Pour 1.5-2 tbsp into the pan. l. salt per 1 liter of water and leave to simmer over medium heat for 15-30 minutes so that the salt dissolves and the mushrooms are well salted. Stir gently occasionally.
- Make the brine. Take another pan. Add 2 tbsp to 1 liter of water. l. salt, add black and allspice, bay leaves, cloves and dill. Place the brine on low heat.
- 15-30 minutes passed, all the milk mushrooms “sank”. Drain the water from the boiled mushrooms through a colander, then transfer them to a pan with brine and boil for 30 minutes.
- Peel the garlic. Large cloves can be cut in half.
- At the end of half an hour, remove the pan with the brine and milk mushrooms from the stove, add the garlic, stir.
- Place washed currant leaves on top of the mushrooms, cover the pan with a small lid and press it down with not too heavy pressure so that the mushrooms are completely immersed in the brine. Place the makeshift tub in a cool, dark place. You can eat ready-made milk mushrooms within a week.
Bon appetit!
Cold way
Cold pickling does not require heat treatment of mushrooms, but you will have to wait a long time for the finished delicacy. But the result in the form of cool and elastic milk mushrooms, pleasantly crunching on the teeth, compensates for all expectations!
Number of servings/volume: 7-8 l
Ingredients:
- white milk mushrooms – 5 kg;
- rock salt – 250 g;
- garlic – 1 head;
- bay leaf – 5 pcs.;
- black currant leaf – 5 pcs.;
- black pepper in peas - 1 tbsp. l.;
- horseradish, root – 1-2 pcs.;
- sugar – 1 tsp.
Preparation:
- Clean and wash the milk mushrooms, then soak for 3 days, being sure to change the water twice a day.
- At the end of the period, thoroughly rinse and salt the mushrooms again, pouring salt into the bottom of a clean enamel container. Place a layer of soaked mushrooms on top of the salt, cover them with a layer of salt and repeat until you run out of mushrooms. Halfway through the process, add a little sugar between the layers of mushrooms to stimulate the formation of lactic acid bacteria.
- Cover the mushrooms with an inverted plate and lightly press it down with a weight (for example, a three-liter jar of water), leave the container in this form for a day. After this, the milk mushrooms will release a large amount of juice and will be ready for the next stage of pickling.
- Cut the garlic and horseradish into thin slices. Place the prepared mushrooms in jars in moderately dense layers, layering them with pepper, horseradish, garlic, as well as bay and currant leaves.
- Close the jars with lids - not airtight, so that the milk mushrooms are well salted and fermented. Place them in the refrigerator or cellar for a month. The temperature of the room in which pickled mushrooms are stored should not exceed +5 ℃ - otherwise the milk mushrooms will sour. If the temperature is below zero, the mushrooms will freeze and lose a significant part of their excellent taste. The top milk mushrooms should not come into contact with air - watch this and constantly add brine to them, otherwise they will quickly become covered with mold. If all the salting rules are followed, in a month you will have very tasty white milk mushrooms, which you can use both as an addition to dishes and as an independent snack.
Bon appetit!
Don’t be lazy and take additional “insurance” against botulism infection - pasteurization of filled jars (carried out immediately before sealing them).
Dry method
The third method of salting milk mushrooms is “dry”. Not only are the mushrooms not soaked, but they are not even washed. Simply clean it of forest debris and soil and wipe it with a clean cloth.
Then they proceed as with cold salting: they are placed in a container in layers, sprinkled with coarse salt (not iodized), they are placed under pressure and kept in a cool place for 25-30 days. At the same time, the milk mushrooms release juice and settle. If this happens in a place where you can still pick up mushrooms, they can be added to a container (enamel pan) in portions, again sprinkled with salt. And then transfer the mushrooms into jars and put them in the refrigerator.
Milk mushrooms prepared using the “dry” method turn out to be very tasty, although spicy, “not for everyone.” Before eating, such mushrooms are washed, cut into slices, mixed with chopped onions and garlic and seasoned with vegetable oil.
Store salted or pickled milk mushrooms for no longer than a year.
Video
We offer you to watch a video that tells about another recipe for salting white milk mushrooms:
Freelancer with diverse interests and hobbies. Likes to be close to nature, eat delicious food and philosophize about the eternal. She has been writing articles on a variety of topics for so long that she is already erudite in the most unexpected areas. Loves forests, flowering gardens, space and fried potatoes with smoked ribs. He doesn’t like to stand at the stove, but among his friends there are several professional chefs who will always feed you delicious food and share cool recipes. Pathologically optimistic.
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24.07.2019 06:47You don’t need to be a genius in the field of network technology to find out how to pickle milk mushrooms for the winter using hot and cold methods. These mushrooms are white beauties waving their caps in forest clearings.
As practice shows, collecting them is difficult. When they are young, it is difficult to find. Sometimes it feels like they are playing hide and seek with us. And while mushroom pickers are looking, milk mushrooms make their way to the surface, overcoming a layer of moss and fallen leaves.
When sorting mushrooms collected in the forest, select strong and small milk mushrooms and pickle them in the way you like. We looked at hot salting technology. Now let's talk about the cold method.
It is noteworthy that dry and fresh milk mushrooms are salted in the same way. Therefore, I recommend placing the main emphasis on soaking. The procedure is extremely important. Before you start pickling, clean and rinse the mushrooms well, as there is no need to boil them. Using brushes, sponges and pipe cleaners will help make the task easier.
Ingredients:
- milk mushrooms – 5 kg
- salt – 500 g
- dill tubes
- horseradish leaves
- currant and cherry leaves
- garlic
Preparation:
- Place the peeled and washed mushrooms in a glass or enamel bowl. A wide saucepan, basin or bucket will do.
- Fill the milk mushrooms with water and cover with a large plate. Place pressure on top, then take it to a cool place for three days. Change the water several times daily.
- After 72 hours, remove the milk mushrooms from the pan, sprinkle with salt and place in containers in which they will be salted.
- Make a bed of horseradish and garlic between layers. When the container is full, cover with gauze folded several times. Place horseradish leaves and remaining herbs on top of the cheesecloth.
- Place a weight on the circle, which will hide the mushrooms in the brine.
- Place the dishes in the cellar for a month. During this period, keep an eye on everything. The brine should always cover the milk mushrooms. Of course, if you don’t want the mushrooms to become moldy.
- After the time has passed, transfer the milk mushrooms to jars without rolling up the lids. Store in a cool place.
This pickling technology allows you to prepare clean and snow-white mushrooms. They are used to prepare cutlets, appetizers, caviar or salads.
The benefits and harms of milk mushrooms
In conclusion, I will add a few words about the benefits and harms of milk mushrooms. This mushroom grows in Siberia, the Urals, Belarus and Kazakhstan. Very rare in deciduous forests. The European population knows practically nothing about the benefits and harms. As for our country, here milk mushrooms are considered the best representatives of the mushroom kingdom. And this is not without reason.
The benefits of tasty and aromatic milk mushrooms exceed meat. They contain more protein than animal foods. They are salted and pickled, and eaten with onions and sour cream.
People suffering from tuberculosis know about the invaluable benefits. This mushroom neutralizes the pathogenic bacillus. Regular use helps get rid of urolithiasis and kidney failure.
This natural antibiotic is used to treat serious illnesses. Mushrooms contain many vitamins. They are a source of riboflavin and thiamine. It's no surprise that they are used in the pharmaceutical industry.
Harm is caused by improper preparation. Milk mushrooms contain milky juice, which causes poisoning. Careful processing removes toxins. That is why it is recommended to wash mushrooms thoroughly and soak them thoroughly at home.
Plus, due to their high calorie content, milk mushrooms are difficult to digest. Experts do not recommend eating a lot of heavy foods. People suffering from intestinal disorders and gastritis know firsthand about the dangers of milk mushrooms. And the main reason for the bad effect is considered to be sufficient fiber content. It is this that does not benefit everyone.