Shiitake - a truly Russian mushrooms.In the west, south and east of their nutritional value are not even aware.In our country, they become part of the consciousness of the people as one of the most beautiful gifts of the forest and settled on the tables.In some parts of European Russia, Siberia milk mushroom has long been one single mushroom industry.Good quality food with abundant fruiting predictable - it is the secret of his national popularity.
Gruzdev main purpose - of course, salting.All other meals out of it (including the famous mushrooms in sour cream) should be prepared from saline already charges.Other methods of preparation, for example a quick grilling, which is recommended in the German sources - it's just a translation product.
In this article we consider the types of milk mushrooms, as well as find out which of them can be without fear of eating.
Lactarius real
grow these types of milk mushrooms in the Urals and the Volga region, where they are so called because of their little mucosal surface of the cap.At the same time they are called in Siberia pravskimi (true).
These kinds milk mushrooms found since the beginning of July to October abundant, though not often, mainly in the north-western and northern regions of Russia, in the Middle and Upper Volga, in the northern part of the central regions of Western Siberia and the Urals.They grow in mixed and birch forests.
Young mushroom cap diameter is 20 cm, it is a dent in the middle or nearly flat, with fluffy, hairy edge, wrapped inside, later mucosa, funnel-shaped, often with concentric feeble glassy strips periodically with brown spots.The plates are white with a thin yellow margin.This pulp is dense, white, but brittle, has a pleasant spicy "Gruzdev" flavor.Stem cylindrical, short, hollow inside.
These kinds milk mushrooms (with photos you can find in this article) edible, belong to the first category.At the same time salted mushrooms have a bluish tinge, juicy, aromatic, fleshy.
Lactarius crude
considering what kinds of mushrooms are fungi, we can not say about that.It grows in mixed, birch and spruce forests from June to November, groups and individually.
white hat, a diameter of 20 cm, slightly yellowish, sometimes light green, almost flat or round-arched.The young individual plano-convex, then becomes a funnel with a hairy edge, wrapped down, with slightly visible watery areas.In the rain the surface very slippery.
This pulp brittle, white, dense, white highlights a thick pungent juice, and in contact with the air becomes sulfur-yellow tint.The stem is short, white, thick, naked, with maturation sometimes inside hollow.Mushroom conditionally edible.
Lactarius yellow
These kinds milk mushrooms grow mostly in mixed, birch and spruce forests from June to October, sometimes quite large families.At the present moment they are rare.
hat in diameter reaches 20 cm, in the middle of the fleshy, concave, shaggy, inside the concave edges, moist, dense, damp weather sticky mucous.Its surface is golden yellow, with dark, mild pronounced concentric zones.
This flesh is white, thick, yellowing of touch, brittle, releases acrid thick white juice, yellowing in the air.
conditionally edible fungus, belongs to the first category.It is used for pickling, pre-soaking in water.At the same taste Gruzdev present it is not inferior.
Lactarius poplar
occurs sporadically, rarely.Although in some places, for example on the banks of the Lower Volga, quite abundantly growing poplar mushrooms.Types of these are found in poplar and aspen forests, mostly in groups.
size cap diameter is 20 cm, it is pushed in the middle, plano-convex, the edge, bent down, then becomes a funnel, a little hairy at the very young mushrooms or naked, white, sometimes with a light pinkish spots.The plates are pale pinkish.Foot thick, short, whitish or pinkish.The flesh is whitish with a milky, very acrid juice.
edible fungus, 2nd category.In the food used only salty.
Lactarius parchment
worth noting that most of it belongs to the fungi inedible because of their acrid milky juice.But there are indications that it is conditionally edible mushrooms little known.Types of these fungi, as we can see, not all can be eaten, and some can be, but with extreme caution.Lactarius parchment suitable for pickling after boiling or prolonged soaking.
It grows in deciduous and coniferous forests.Sometimes found in large groups.Mushroom cap reaches a diameter of 20 cm, its first form of convex-flat, then funnel-shaped, color it white, then she gets ocher spots or yellowish tint.The flesh is white, plenty of highlights on the fracture juice is white, which does not change in the air.
Lactarius black
This fungus is popularly known as "Chernushka".His cap is fleshy, firm, flat, little slimy, over time, becomes black.The edges of her velvety, sharply bent down, lighter mid-cap itself.
down to the leg stretched plates: white, then yellow (if they break, or press, then there are brown spots).This stem is thick enough, it is hollow over time.The flesh is white, coarse, dark on a break, allocates a lot of burning and bitter juice.
treated with special care to unknown mushrooms.Before eating them, you need 100 times to check whether they have and figure out how to cook them properly.
