Mushroom mushroom: characteristics of edible and inedible species

An abundant crop of mushrooms can be harvested from the end of July until the last decade of September. Fruit bodies massively appear after rain in deciduous and mixed forests. This mushroom growing in groups is represented in our country by several species. Mushroom pickers prefer to harvest mushrooms only in the absence of more “noble” and valuable species, including porcini mushrooms, brown boletus, boletus, boletus, mushrooms and chanterelles.

Edible species

At present, the description and characterization of almost twenty types of breasts are known., most of which are classified as conditionally edible. Knowing what types of this fungus are edible, you can collect a rich harvest of fruit bodies suitable for salting. A real mush is not only an edible mushroom, but also very tasty, provided that the processing and cooking technologies are observed.

Edible mushrooms grow in our country in almost all regionsTherefore, it is important to know what a food-friendly look looks like.

Name of the speciesLegHatPulp
Bitter or Lactarius rufusSolid or hollow, white, with a felt-like surface, depending on ageFlat-convex or funnel-shaped, fleshy type, with a dry, red-brown, matte surfaceThin, with a resinous aroma, emitting a burning and pungent white milky juice
Swamp or Lactarius sphagnetiDense, with thick pubescence at the bottom, slightly lighter than the hatOpen or funnel-shaped with a sharp tubercle in the central part, reddish-brownIt emits whitish milky juice and has a marshy creamy stain on the cut.
Waterbed or Lactarius aquizonatusSmooth and strong, can be hollow, with yellow dents on the surfaceYellowish white with slight mucousness and watery circles on the surfaceThick and firm, with a pungent yellowing milky juice and a pleasant aroma
Oak or Lactarius insulsusDense and even, with narrowing at the bottom, hollow, off-white stainingFunnel-shaped, with slightly felted edges, tan stainingThick, whitish or creamy, with plenty of white milky juice
Yellow or Lactarius scrobiculatusWith sufficient density and smooth surface, relatively whiteRound-convex or open, funnel-shaped indentation and curled edges, golden yellowWhite, prone to yellowing, with a sharp and bitter taste, giving off white milky juice
Aspen or Lactarius controversusLow and dense, white with a slight pink tintFlat-convex and slightly depressed in the central part, white with a pinkish tint and slight pubescenceWhitish, brittle, with a weak fruity aroma and spicy taste, liberates caustic milky juice
White or Lactarius resimusDense, hollow, white, with a smooth surfaceMilky white, flat-convex or funnel-shaped with curled and pubescent edges, denseWith abundant and pungent milky juice, white, dense, with a fruity aroma
Black or Lactarius necatorNarrowed at the bottom, with a smooth surface of the same color with a hatFlat-pressed, with curled edges, dark olive stained with subtle concentric rings on the surfaceOn a section of white color, with the release of a large amount of sufficiently caustic milky white juice
Fiddler or Lactarius vellereusThick and strong, the same color with a hat, with a fleecy surfaceFleshy, funnel-shaped, covered with white felt pubescenceVery dense, brittle, with a light mushroom aroma and a pungent taste of milky white juice
Red Brown or Lactarius volemusCylindrical, with a smooth surface of the same color with a hatOrange-brown, cracks may be present, convex or funnel-shapedCreamy-yellow color, dense and brittle, with white sweet milky juice
Camphor or L. camphoratusUnbreakable cylindrical leg with a smooth surface of a brownish tintConvex or flat, with ribbed edges and an elevation in the central part, dark red with a brownish tintLoose, with an unpleasant camphor aroma, liberally emitting whitish juice
Bluish or L. glaucescensNarrowed at the bottom, with fawn spots on the surfaceFlat, with a depressed central part, whitish-cream, with a dry and almost smooth surfaceWith a burning and pungent, abundant juice, green and curdling in the air

Inedible Varieties

Opinions about inedible loaves or loads at domestic and foreign mushroom pickers are very different. In our country, it is not customary to consume such types of breasts for food purposes. It should be noted that false breasts, similar to edible and conditionally edible varieties, are completely absent in nature.

Gruzdi: where to look

Name of the speciesLegHatPulp
Large or L. mammosusCylindrical, hollow, smooth, whitish with a bluish bloomConcave-stretched or flat-spread, thin, dark gray-brown, with an elevation in the central partLight, darkening under the influence of air, with an unexpressed aroma, slightly sweet
Parchment or L. piperatusLong, whitish, tapering downFlat-convex, funnel-shaped, yellowing, with a wrinkled or smooth surfaceBitter taste, without pronounced aroma, emitting a significant amount of juice
Canine or L. repraesentaneusWith sufficient density and smooth surface, yellowishRound-convex or prostrate with a funnel-shaped depression and curled edges, yellowishBitter, turning purple when exposed to air
Golden or L. chrysorrheusSolid or hollow depending on age, whitish or pinkish yellow orangeYellow-ocher, with dark spots, matte and smooth, with strongly curled edgesFragile type, without a characteristic mushroom smell, with a sharp and unpleasant taste

Useful properties and contraindications

Breasts are highly valued due to the high protein content, which is well absorbed by the human body. Useful properties are also due to the vitamin composition and a significant amount of trace elements contained in the mushroom pulp. The benefits of mushrooms are especially important for vegetarians and fasting people. Regular use of breasts makes it easier to tolerate stress and reduces the likelihood of depression.

The healing properties of peppermint or L. piperatus are well known. This fungus, belonging to the genus of lactecs, has a depressing effect on tubercle bacillus, and in folk medicine, a little fried pulp of this fungus was used to treat kidney stone disease and cholelithiasis. A good result is shown by treatment with peppermint blennorrhea and acute purulent conjunctivitis.

Along with other types of mushrooms, Lumps are quite heavy foods that are poorly digested in the stomach., that needs to be considered for people suffering from diseases of the gastrointestinal tract, including gastritis and peptic ulcer. In addition, improper preparation of mushrooms is often the cause of poisoning and disturbances in the gastrointestinal tract.

Cooking features

Preparing dishes from breasts should be very carefully, due to the presence of specific juice in the mushroom pulp. The collected fruiting bodies should be pre-treated, including cleaning and removing contaminants from surfaces under running water.

Almost all the breasts belong to the category of conditionally edible mushrooms, therefore The standard pre-treatment for fruiting bodies is soaking or boiling. In order to salting the breasts, it is recommended to soak in frequently replaced water for several days, after which salting is carried out with the addition of horseradish leaves, garlic, dill umbrellas and salt at the rate of a couple of tablespoons per three liters of mushrooms. You can also pickle mushrooms boiled a couple of times, but in this case, the taste and marketability of the finished product are significantly reduced.

How to pickle breasts: recipe