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Ugly Milk-cap

The Lactarius turpis, commonly known as the Ugly Milk-cap, may not look appealing at first glance - its dark, sticky cap and pungent smell often make beginners overlook it. However, in Eastern European traditions, it is one of the most valued mushrooms for salting and preservation. When prepared correctly, its bitterness and unpleasant raw taste disappear, leaving behind a firm texture and deep, earthy flavour that develops beautifully during fermentation or brining.

After thorough cleaning, soaking, and repeated boiling to remove toxins, these mushrooms are layered with salt, garlic, and spices to cure over several weeks. The result is a crisp, savoury delicacy - a true premium salted mushroom enjoyed as a side dish or appetiser. In regions like Russia and Finland, the Ugly Milk-cap is even considered one of the best mushrooms for long-term storage due to its firm flesh and ability to absorb flavours perfectly during curing.
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