We are looking for and collect white podgruzdki

The real connoisseurs of quiet hunting know and love white items well. Their collection is a real pleasure: the mushrooms are large enough, and if, as they say, “know the places”, then in a short time you can gather not just a basket, but a whole trunk! At the same time, nothing tastier than salty podgruzdkov, but under a steaming glass of good vodka, just can not imagine!

Mushroom Description

White mushroom (he is a dry sink) is the closest relative of the russula, but much larger. The cap in diameter can be from 5 to 20 cm, white, but sometimes it has light brown, yellowish or brown patches, dry and dull. The shape of the cap resembles a funnel, in young specimens only emerging in the center. At the break, the core is white, fleshy and dry, the plates are thin, also white, slightly bluish.

The leg is strong, low, in an adult specimen up to 5 cm in diameter. The smell of podruzhdok is the same as that of a crab, the taste of the flesh is sharp.

Where to find them?

Look for podgruzdok, starting from late summer to mid-autumn.It is good because it is found in coniferous and deciduous or mixed forests, as well as in mountain forests, especially near water bodies, on sandy and soddy land, in the northern part of the temperate zone.

Trees that love sub-loads are usually deciduous - alder, oak, birch, aspen, beech, and evergreen - spruce and pine. Sometimes the white caps hide under the fallen leaves or dry grass, but on the whole it does not pose a big problem for the mushroom picker: the loadings grow in groups, and they are quite large, so if you hit the clearing, you will notice several instances without difficulty. looking around carefully, do not miss all the rest.

Cut podruzdki need at the middle of the legs.

Similar species

White podgruzdok has a fairly distinctive appearance. However, sometimes it can be confused with a russula, as well as with some types of salmon, for example,with a real white load, a felt one (which is also called a squeak, a squeak, a milky sub-scrambler), a bluish (dogman, purple, spruce mushroom), bluish, aspen, and parchment. If we consider the white load and the white load on the photo, the differences are almost invisible. Although the mushroom encyclopedias mention the fringe of the first on the edges of the cap, this feature is rather difficult to notice.

The main difference between white podgruzdka and weight is its dryness, which can be seen both externally and at a break: a real weight exudes lacteal juice, while the weight of the flesh is completely dry). both species are edible.

In order not to be mistaken, carefully study which mushrooms grow in the forest, where you are going to hunt, how they look at different ages, how and where they grow, what smell they have. Do the same for their main "counterparts." It is very useful to go for mushrooms with an experienced specialist, and also to collect the "harvest" in the same places.

It should always be remembered that the majority of mushroom poisoning is only the result of human carelessness. By exercising healthy caution, serious trouble can be avoided.

How to process and cook

If we talk about podgruzdke white, no doubt about how to cook it, should not arise. Only salt!

There are proposals to use these mushrooms in the marinated form, and some craftsmen manage to fry them or make soup from them. The point, of course, is master's, but, by golly, you should not translate the product! If you are lucky enough to get this miracle, manage to enjoy it to the fullest! So, salting is of two kinds - cold and hot, and among fans there are heated discussions about which method is better.

I like the first one more: despite the fact that some people say that raw loading, in contrast to wetlands, in cold pickling spoils quickly and does not crack, my experience suggests a direct inverse relationship.

Now we proceed to the cleaning. You can peel the mushrooms directly in the forest, but after they soak, it will be easier.

We arm ourselves with a knife and a hard washcloth and very thoroughly clean each mushroom from dry leaves, soil, sand and other debris. On the outside of the cap, lumps of earth are almost always available (this is a characteristic feature of the white underload). We pay special attention to the inside of the cap, since especially a lot of dirt always accumulates between the plates.Get ready: cleaning the white load - a very long, tedious and, in general, the most unpleasant process in all of history.

Now, if you are afraid of cold pickling, boil the mushrooms for ten minutes, then immediately drop it in a colander and pour over with cold water, otherwise the mushrooms will turn a dark color and lose their attractiveness. When cold pickling skip this stage. Now the magic begins.

In the harvested dishes (of course, it's great if you have a wooden barrel, but ceramics or glass are also suitable) we start laying layers of mushrooms (whole!) And spices.

Be sure to use more greens (tarragon, parsley, dill, better umbrellas, horseradish leaves, currants, cherries), peppercorns, allspice, garlic (it’s better to cut the cloves with not very thin slices so that they give the juice better). You can also add a chilli pepper pod, but it is important not to overdo it with sharpness - in salted mushrooms it does not need anything.

We start the bookmark and pillows from the greens, we end with it.Sprinkle salt on each layer of mushrooms. Here it is important not to make a mistake, because salt in this case plays the role of a preservative, and not just a flavoring agent.

Over time, you will have the feeling of the right amount, but for the first time, weigh the mushrooms and measure the salt at the rate of 40 g per kilogram of loads. Try to distribute it evenly during the bookmark process. Then put the gauze on top, set the oppression on top and take it out in a cool place. After a few days we check the selected juice should cover the mushrooms (if necessary, press down a bit of pressure), and foam should form on the surface, it indicates the beginning of the fermentation process.

And now, the most difficult thing is waiting. Cold-salted salt loads can be eaten not earlier than forty days, with the hot method wait at least a couple of weeks.

I do not recommend canning such mushrooms, just keep them in the refrigerator. For a month or two, they will be perfectly preserved, and more - believe me, it is not necessary. This appetizer "flies" almost instantly.

Salted (as well as pickled) mushrooms have another advantage over fried or cooked in fresh soup. You can try them carefully and wait a few days to make sure that you did not pick up the toadstool instead of delicacy. In addition, salted mushrooms at one time you eat only a few pieces, and not the whole pan, so the likelihood of serious consequences when eating conditionally edible fungus is much lower. And yet repeat again: never take mushrooms if you don’t know for sure what’s in front of you!

First aid for poisoning

Perhaps the only poisonous mushroom with which one can confuse a young white podgruzdok is a bleached govorushka containing muscarin (the same poison as in the mushroom, only in gossip more). Symptoms of poisoning you will feel within a quarter of an hour after the poison enters the body.

This will manifest itself in a sharp drop in blood pressure, a weakened heartbeat, stray breathing, heavy sweating, salivation, tearfulness. In addition, vomiting and diarrhea occur.

A fatal outcome can occur only with a large dose of poison and the absence of medical care, therefore, when symptoms appear, the first thing to do is consult a doctor: a dose of ordinary atropine or another muscarin antagonist will help the body cope with poisoning.