Salted olive-brown or white-felted milk cap

Instructions

1. Clean the milk caps, cut and layer them in a sterile jar with salt between all the layers. You can place a piece of cut parchment paper on top with a weight.
2. After a few days, the salt has drawn the liquid out of the mushrooms, which now sit in a very strong salt brine.
3. You can now take the mushrooms out and place them in a slightly less salty brine and then store until you need them.
4. They are best used in stewed dishes, for example, where the strong saltiness can be tempered by long cooking in liquid.