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.
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 species||Leg||Hat||Pulp|
|Bitter or Lactarius rufus||Solid or hollow, white, with a felt-like surface, depending on age||Flat-convex or funnel-shaped, fleshy type, with a dry, red-brown, matte surface||Thin, with a resinous aroma, emitting a burning and pungent white milky juice|
|Swamp or Lactarius sphagneti||Dense, with thick pubescence at the bottom, slightly lighter than the hat||Open or funnel-shaped with a sharp tubercle in the central part, reddish-brown||It emits whitish milky juice and has a marshy creamy stain on the cut.|
|Waterbed or Lactarius aquizonatus||Smooth and strong, can be hollow, with yellow dents on the surface||Yellowish white with slight mucousness and watery circles on the surface||Thick and firm, with a pungent yellowing milky juice and a pleasant aroma|
|Oak or Lactarius insulsus||Dense and even, with narrowing at the bottom, hollow, off-white staining||Funnel-shaped, with slightly felted edges, tan staining||Thick, whitish or creamy, with plenty of white milky juice|
|Yellow or Lactarius scrobiculatus||With sufficient density and smooth surface, relatively white||Round-convex or open, funnel-shaped indentation and curled edges, golden yellow||White, prone to yellowing, with a sharp and bitter taste, giving off white milky juice|
|Aspen or Lactarius controversus||Low and dense, white with a slight pink tint||Flat-convex and slightly depressed in the central part, white with a pinkish tint and slight pubescence||Whitish, brittle, with a weak fruity aroma and spicy taste, liberates caustic milky juice|
|White or Lactarius resimus||Dense, hollow, white, with a smooth surface||Milky white, flat-convex or funnel-shaped with curled and pubescent edges, dense||With abundant and pungent milky juice, white, dense, with a fruity aroma|
|Black or Lactarius necator||Narrowed at the bottom, with a smooth surface of the same color with a hat||Flat-pressed, with curled edges, dark olive stained with subtle concentric rings on the surface||On a section of white color, with the release of a large amount of sufficiently caustic milky white juice|
|Fiddler or Lactarius vellereus||Thick and strong, the same color with a hat, with a fleecy surface||Fleshy, funnel-shaped, covered with white felt pubescence||Very dense, brittle, with a light mushroom aroma and a pungent taste of milky white juice|
|Red Brown or Lactarius volemus||Cylindrical, with a smooth surface of the same color with a hat||Orange-brown, cracks may be present, convex or funnel-shaped||Creamy-yellow color, dense and brittle, with white sweet milky juice|
|Camphor or L. camphoratus||Unbreakable cylindrical leg with a smooth surface of a brownish tint||Convex or flat, with ribbed edges and an elevation in the central part, dark red with a brownish tint||Loose, with an unpleasant camphor aroma, liberally emitting whitish juice|
|Bluish or L. glaucescens||Narrowed at the bottom, with fawn spots on the surface||Flat, with a depressed central part, whitish-cream, with a dry and almost smooth surface||With a burning and pungent, abundant juice, green and curdling in the air|
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 species||Leg||Hat||Pulp|
|Large or L. mammosus||Cylindrical, hollow, smooth, whitish with a bluish bloom||Concave-stretched or flat-spread, thin, dark gray-brown, with an elevation in the central part||Light, darkening under the influence of air, with an unexpressed aroma, slightly sweet|
|Parchment or L. piperatus||Long, whitish, tapering down||Flat-convex, funnel-shaped, yellowing, with a wrinkled or smooth surface||Bitter taste, without pronounced aroma, emitting a significant amount of juice|
|Canine or L. repraesentaneus||With sufficient density and smooth surface, yellowish||Round-convex or prostrate with a funnel-shaped depression and curled edges, yellowish||Bitter, turning purple when exposed to air|
|Golden or L. chrysorrheus||Solid or hollow depending on age, whitish or pinkish yellow orange||Yellow-ocher, with dark spots, matte and smooth, with strongly curled edges||Fragile 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.
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.