Is it possible to eat black milk mushrooms: how to distinguish a real mushroom from a false one

Milk mushrooms are mushrooms that are especially popular among gourmets. The forest, in which there are milk mushrooms, is a real find for mushroom pickers. In spite of their popularity, the Milkwinds hide from human eyes and hide under the foliage near stumps and various hillocks. Therefore, going in search of this species of mycobionts, it is better to take a stick with you in order to probe all the places where milk mushrooms can grow. Black Milk is a well-known product in cooking, this article will tell you about the most popular recipes for its preparation, how the milk mushrooms look, their varieties.

What looks like gruzd: description of popular species of mushrooms

Black molds are mushrooms that an experienced mushroom picker easily recognizes, but for those who are not familiar with this species, we’ll give a description: bilder is a representative of the Russula family, the genus of larch. Nowadays, there are about 20 species of mildew, which are well studied and described - some can be eaten, some are considered conditionally edible.

Black Silence

Black gruzd is considered conditionally edible species belonging to the 2nd category. Leg gruzdya an average of 6-8 cm in height and 2-3 cm in diameter. Cap may be up to 15 cm in diameter. Hat - funnel-shaped, slightly wrapped upwards. The cap of mundins can be covered with an adhesive film depending on the forests in which they grow - it all depends on the level of humidity. Color may vary, shades may vary from dark olive to saturated brown.

Like the rest of the genus of the lard, the sap is saturated with lacteal juice, and the structure of tissues is such that it can easily crumble. The most common places where black molds grow are cuttings, birch and alder plantations, obscure country roads, meadows and forest edges.You can collect black milk until the end of autumn. In common people, the black ginger is called a "gypsy" or a mushroom chernushka, and in Poland they are considered to be a grebe. However, black black is great for pickling and can preserve its taste for a long time - up to 3 years.

White grudge

White gruzd - one of the most popular types of mushrooms. Mushroom pickers call it also "wet sink" or "raw sink". Now let us tell you about how and where white milk mushrooms grow: they grow in plantings of birch trees, forming mycorrhiza with trees, and are always arranged in large groups. Most often these mushrooms are found in the western regions of Siberia, in the Urals, the Volga region. When asked about when white mushrooms are harvested, the answer is: the fruiting period of these mushrooms begins in early August (sometimes they can be found at the end of July) and ends in September. It is better to pick mushrooms in the middle of this period, then they have the highest taste. In mature age, a white hat grows up to 20 cm in diameter, and a leg grows up to 7 cm. The pulp of mushrooms is dense in structure, and when cut, it emits a rich, fruity smell. The appearance of the white one is the most typical of all the larynxes: the cap is white with yellow spots, the cap is sticky, often leaves or pieces of branches are left on it.

Pepper Pile (real)

Salmon pepper is a mushroom that most often grows in broadleaf forests, but sometimes it is found in coniferous plantings. You can collect this type of mushroom from June to September. Description of peppers: a leg 7 cm high, the diameter of the cap is from 7 to 20 cm. The cap is white, with time it becomes covered with yellow, brown and gray spots. Pepper juice raises doubts about its suitability for eating: some say that it is a conditionally edible type, others say that it cannot be eaten, arguing that the pulp gives the taste of pepper.

Despite all the controversy, peppermint is widely used in traditional medicine: its anti-cancer effect on the body has already been proven, and it also has antifungal properties. In China, it is used to relax the muscles.

Bum yellow

The yellow mass is a representative of the Syroezhkov class, a genus of the lactiflora, of the Agaricomycetes family. The yellow hat achieves a diameter of up to 15 cm, it changes shape during growth - first the cap is convex, with a depression in the middle, and over time it becomes depressed, funnel-shaped with the edges rolled down. The color of the fungus can be either golden yellow or dirty yellow. In conditions of high humidity on the cap mucous plaque is formed. The hollow leg grows to 6 cm in height and 4 cm in diameter. Color legs - pale yellow, with brown spots. Closer to the root, it narrows. The mushroom belongs to conditionally edible mushrooms of the 2nd category. The most widely distributed in Siberia and Central Russia. The best period for collecting this species is the period from August to the end of October.

Aspen wood (poplar)

The aspen weed (Lactarius controversus) in common is called the "moth". It belongs to conditionally edible mushrooms due to the fact that the pulp has a burning-bitter juice and exudes a soft, fruity odor.The name already suggests the idea of ​​where this species grows: most often it can be found in poplar or aspen forest. The aspen bark is large in size, its cap can reach 30 cm in diameter. Aspen wood is often confused with a whitefish, but there is a fundamental difference between them: the hairiness of the cap is less pronounced. The color of the cap is milky white, sometimes with a yellowish tint, decorated with pale pink spots. The disadvantage of this species is the dirt on the mushroom cap, which is collected from the time the fungus was formed underground.

Where is growing gruzd: features of the collection

Now, when we already know about the appearance of the milk mushrooms and their species, let's talk about where to look for them and how best to collect them. Gruzdy collection begins in August - then a real one appears. Most often it can be found in a pine-birch forest, in deciduous forests, sometimes in coniferous plantings and on mountain slopes. Milk mushrooms are large mushrooms, and, given that they grow in groups, you can collect a basket of mushrooms on one glade.

It is better to collect milk mushrooms after a fine, so-called "mushroom" rain. Then they pick up medium-sized mushrooms - they will be stored longer, but overripe mushrooms can be inhabited by worms. After pouring rain, it is not recommended to collect mushrooms, as they deteriorate faster. It is necessary to collect mushrooms, carefully cutting off the leg near the ground, not pulling out in any way. It is not tight to put the milk mushrooms in the basket, so that there is space between the mushrooms, because if they are tamped down, they can be damaged.

Often you want to collect fresh mushrooms right on your site, and on the forums of mushroom pickers there are questions about why it is impossible to grow milk mushrooms at home. Theoretically, it is possible to do this, although it is very problematic, because the mass grows in symbiosis with the tree, forming micro-lesions. Because the mycelium appears in the roots of trees. In addition, milk mushrooms are “tied” to certain species of trees, which further complicates the process of growing them at home.

Recipes for making puddles: salting, frying, pickling

Black tea has a rather high taste, and therefore the chefs have invented many recipes for preparing these mushrooms. However, the preparation of the milk drink takes a longer time, because, because of the presence of milky juice in their composition, they need to be soaked for a longer time. Most often, the mushrooms are salted, pickled, and those who do not want to wait for the winter to eat mushrooms, fry them after harvest.

Whatever method of cooking you choose, first of all you need to soak milk mushrooms for 3 days, constantly changing the water. For salting, it is better to choose glass, ceramic or enameled ware without any cracks or rust, without closing it tightly, in order to avoid the risk of harmful microorganisms in the dish.

The most popular recipe for salting salmon is the following: you will need 5 kg of mushrooms and 2 cups of salt, you also need leaves of cherry or currant, dill without umbrellas, a few cloves of garlic. Milk needs to be cleaned, soaked and rinsed well.Put the mushrooms in a wide saucepan and cover with cold water, cover with a lid. Above it is necessary to install a "weighting agent", for this a bank filled with water will be suitable. Capacity with mushrooms put in a cool place, changing the water several times a day. After three days, the mushrooms need to get it. Each mushroom is rubbed with salt and layed on layers, alternating with garlic and horseradish, sliced ​​plates. The mushrooms laid out in layers are covered with gauze, horseradish leaves, currants and cherries are laid out on top of the gauze. Mushrooms are under the yoke of the month in a cool place. It is important to ensure that the mushrooms are not moldy, and pour brine. A month later, they are laid out in previously sterilized banks and covered with a lid. As for marinating, here you can use vinegar and salt for the preparation of brine, and adding various spices. The most common way of pickling is pickling with garlic, pepper, vinegar and bay leaf, and cloves can also be added. The process of making such mushrooms is simple: clean, soak and rinse the milk mushrooms. Put on the fire and bring to a boil. Mushrooms should boil for 10 minutes.In the process of cooking, you must constantly remove the foam from the mushrooms, at the end of cooking - throw the mushrooms on a sieve and rinse under running water. Marinade is prepared as follows: for 2 kg of salmon, you need 1 liter of water, 2 tbsp. l salt and spice to taste. All the ingredients - both liquid and dry - mix and boil for 15 minutes after boiling. Garlic and leaves of currant bushes, dill are placed on the bottom of the jar, the mushrooms are not very tight, pour marinade to the level of the neck and add 1 tsp of 9% vinegar to each jar.

It is best to close the cans with lids boiled in water and wrap them with a warm blanket before cooling. Keep marinated mushrooms better in a cool, shaded place.

Frying Mushrooms - it is always a long process, and as for the mug frying, in this case the preparation can be delayed for two days: for two days the mushrooms are soaked, then boiled 2 times, boiling and boiling for 5 minutes in boiling water. Prepared mushrooms should be finely chopped (it is better to use only the caps) and put into the pan without oil, cover and stew for 10 minutes. Juice, which will give the mushrooms, you must drain.Add vegetable oil, garlic and parsley to the mushrooms and fry until golden brown.

Collecting mushrooms is always an interesting thing, but during the gathering of milk wine you can feel like a real detective, looking for them in piles of leaves. In addition, they are a great addition to the table.