Milkweed - white mushrooms

Some connoisseurs say that milkweeds are edible, while others, because of their spicy taste, which comes from the "milk" in them, say that they are on the verge of edibleness. They are edible and there are a lot of those who really like them. I will write for them the way I prepare them, maybe I will give someone an idea and make them happy ...

Preparation steps

Cut off the roots of milk thistle (unlike porcini mushrooms, chanterelles and chanterelles, the root of milk thistle is not edible), but only the young caps, with which the ends are bent, then wash them individually, gently rubbing the upper surface of the cap. Turn the caps upside down to drain excess water.
Arrange the drained milk in a large, lightly oiled pan, with the outer part facing down, then add a little salt, pepper and sprinkle with dry spice, chopped thyme and parsley (or oregano). Add 1 or 2 drops of oil to each cap (no more, as the mushrooms will release their juice). Fry them in a semi-dry pan for about 6-7 minutes.
When they are baked, one tuft of ketchup can be added. You can put a small cube of feta cheese on each mushroom, which, like ketchup and all spices, alleviates their anger (I did that in the second round, but I didn't paint).

Serving

For fans of these mushrooms prepared in this way, with a seasonal salad, they can be a complete meal or with the addition of a little french fries, as I served myself and ate very well. Before consuming, I sprinkled the mushrooms with a little lemon juice.