Wonderful edible mushrooms - mushrooms dry - common in coniferous and mixed forests.This type is called Russula delica, or podgruzdok.In essence, this kind of russula.These mushrooms - rare inhabitants of forests is much harder to find them, they have a bitter milky juice.A so-called dry mushrooms grow from July to October in the birch groves, pine and coniferous forests, and their number is simply incredible.To discover these white stalwart in the dry soil of the dark coniferous forests is very simple.Defenseless impersonating white on a dark background of the earth and fallen needles.But the grass searching for complicated: you need to carefully look closely to each tubercle.
Lactarius dry white has a smooth surface.The young fruiting bodies it with a slight bluish tinge, even more visible blue color on the reverse side of the fungus.Diameter of cap can reach 20 cm, while the first is always a convex shape with a small pit in the middle, the edges are wrapped down.The older dry milk mushroom (picture shown below), the more is revealed hat cracks in dry weather, in the rainy summer, it definitely eroded slugs and flies.Over time, there are yellow and brown spots on the entire surface.Dry mushrooms - mushrooms plate, with a white firm flesh, without a pronounced taste and smell.
white plates, which fades on foot.She podgruzdka short, strong, its surface is smooth, dense flesh, the old as fungi - loose, almost always eaten by worms.Dry mushrooms are rarely clean and white, if only at the beginning of growth.In any weather, be it drought or rainy summer, they hit the worms and their hats like ambush mushroom flies.
Shiitake dried considered edible.Indeed, they may be salt, boil, fry, pickle.But more often they go for pickling, as the preparations for the winter.If as a result of a hike in the woods get enough milk mushrooms, then you need as quickly as possible to begin treatment.Clean and wash the mushrooms will be much easier if you soak them in boiling water for 20-30 minutes.Fragile Hat by heat becomes softer and more ductile.To quickly get rid of the dirt caught between the plates, wash the mushrooms under running water.Then they can be put in the salting.Because the fungus does not emit a milky sap, its flesh has no bitter taste, like a real raw milk mushrooms.Therefore, mushrooms can be salted, that is, to stand in the brine for a week, after which they can be eaten.
good young specimens and fried.To do this, they first pour over boiling water, washed, cut into small pieces and fry in hot oil for 15-20 minutes.At the same time pieces are a little tight, with a crisp and pleasant mild taste.It is worth noting that in this way you can cook only podgruzdki that do not have latex on the cut.All other similar fungi that produce white juice, have a sharp bitter taste.This bitterness disappears in brine, after 1.5-2 months.In dry Gruzdev a particularly nasty there.Mushroom tastes good and is easy to process!
