Milk mushrooms are easiest to find in the deciduous or mixed forests of central Russia, the Urals, Belarus, Siberia, and the Volga region. Milk mushrooms start appearing in early July, and their season ends in September.
Incidentally, in Western European countries milk mushrooms are considered inedible, whereas in Russia you couldn't find a mushroom better suited for salting. That said, before salting, the bitterness should be drawn out of the milk mushrooms. To do this, they're soaked for a full day in fresh cold water, which is changed periodically. Once ready, milk mushrooms can grace any festive table.
According to an old Siberian recipe, milk mushrooms are salted together with other mushrooms: woolly milkcaps and saffron milkcaps. For this, all the mushrooms are soaked first, then kept in wooden barrels with spices. Usually the milk mushrooms are ready by the 50th day of salting. In the days of tsarist Russia, no Lenten table in noble houses went without salted milk mushrooms. For this, mushrooms were specially shipped from the Kargopol district to St. Petersburg.
It's better not to fry or boil milk mushrooms — it is, after all, a conditionally edible mushroom that is best salted, and only then, once salted, used to make other dishes. Salted milk mushrooms are good in pies, with horseradish, and fried in oil.
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