Lactarius rufus - fungi belonging to the genus mlechnikov (Lactarius), family Russula (Russulaceae).Meet and large groups and singly.He has several scientific names (Lactarius rufus, Agaricus rufus, Lactifluus rubescens, Lactarius rubescens), and Russian, used by the people - still more (Lactarius bitter Putikov, bitterling, Lactarius rufus red, Mountain Girl).
hat it rarely exceeds 18 cm in diameter. It is bell-shaped mushroom in the young, but eventually becomes flat.Old mushroom well recognizable by a conical dent in the center.Color reddish brown cap, with time does not change.Smooth skin with a slight pubescence has mushroom Lactarius rufus.The photos in this article, demonstrate the subtlety of the edges of the cap.
stipe is cylindrical, its length not exceeding 7 cm, the thickness of the base - about 2 cm. Sometimes it is grayish bloom little lightening its reddish color.The young instance no cavities, in contrast to the old.The flesh is bright feet at the base, close to the cap, it acquires a characteristic brownish color.
differs peppery taste and a delicate aroma of a kind Lactarius rufus.The fungus has a firm flesh.When cracked allocated white thickish liquid, does not oxidize in air.Plates, in which spores are formed, located under the bonnet.They are narrow, descending on foot.Their color can be whitish or reddish.Spores are oval in shape, reticulated structure.
Lactarius rufus - the fungus that grows only in the pine forests, coniferous forests and birch groves.From all kinds of mlechnikov the most common.Fruiting year, despite the weather conditions.These fungi prefer damp marshy soil.Rarely are worm-eaten.Inexperienced mushroom pickers can hardly distinguish them from similar serushek, mlechnikov brown, krasnushek, Gladyshev.
Interesting fact: this fungus fruiting body contains a substance suspending the development of Staphylococcus aureus, as well as a number of enteric pathogenic bacteria.
the west bitterling in food do not eat.However, in our country it is believed that Lactarius rufus - edible mushroom.But such a claim is conditional.Like many other members of this kingdom, Lactarius rufus able to accumulate radioactive elements, such as cesium.This fact should be considered when choosing a place of gathering.Before use, you need to soak the mushrooms, removing the characteristic bitterness, which gave them a name.
Lactarius rufus - the fungus that requires soaking for at least three days with twice daily water changes.Boil it should be on a low heat in salted water for 30 minutes, removing the calcification.After the drain.Banks are sterilized, the bottom pour pepper, salt and dill.Spread mushrooms layers, adding the chopped garlic and bay leaf and sprinkling with salt.At the end pour vegetable oil, tighten the lid and put in the salting in a cool place.You can use the products after 50 days.The ratio of ingredients per 1 kg of mushrooms: 5 Art.l.salt, a few leaves of laurel, dill to taste, 5 cloves of garlic, 50 ml of vegetable oil.
