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Where raw milk mushrooms grow. Mushroom mushroom and its types

Milk mushrooms have long been considered valuable mushrooms along with porcini and boletus mushrooms. Our ancestors salted them with large barrels to last for the whole year. The nutritional value and benefits of these mushrooms are beyond doubt today. Therefore, in the season of "silent hunting" this is a desired trophy for every mushroom picker. Milk mushrooms are easy to find in the forest by their mushroom aroma, their fragrance is felt at a distance of several meters. If you find one such mushroom in the forest, this is a sign that there are a lot of them somewhere nearby. The basket will be filled immediately, as they grow up in large friendly families.

Many novice mushroom pickers do not know how to identify milk mushrooms, because outwardly they are very similar to russula. But there are still some differences. They are distinguished by a funnel-shaped hat, high density and weightiness. Their hat is slimy, with a diameter of 3 to 20 cm, depending on age. The leg looks cylindrical and has a smooth surface. Leg height 2-9 cm, thickness 1-5 cm.

If you break the hat will stand out white juice, which turns yellow immediately. The real white mushroom is considered the most delicious and valuable, it can be distinguished by the yellow mycelium and the edge below the hat.

Where to look

The areas where these mushrooms grow have a cool climate. They are not found in the south of Russia. These mushrooms grow well in autumn at a soil temperature of 8-11°C. They are found in the north of the central regions of Russia, as well as in the Urals and Siberia.

Experienced "hunters" for mushrooms already know where milk mushrooms grow. Usually they are found in deciduous or mixed forests, they love young groves where poplars and aspens grow. The field mushroom does not exist in nature, since it grows only in the forest, unlike champignons.

These mushrooms grow immediately in whole clearings in the forest, they nest especially often around old stumps. But even if you know how to look for milk mushrooms, finding them is not so easy. They perfectly hide under a forest carpet of needles and leaves.

There is no point in looking for mushrooms after a week of dry hot weather. They are harvested when a long drizzle has passed, the people also call it "mushroom" rain. Heavy rains have a bad effect on these mushrooms, and if you collect them after a downpour, they begin to deteriorate quickly.

Until what time do mushrooms grow? There is different types and each has its own maturity. But regular time collection of mushrooms - from July to September. Some species grow until October if the autumn is warm and rainy.

Varieties

Experienced mushroom pickers have learned to distinguish between the following types:

Real, yellow, white podgrudok, blue, lilac, aspen are considered valuable and have a good taste.
Black, pepper and violin are inedible or false mushrooms. It is impossible to poison them, but they have low taste qualities.
Camphor is very poisonous. Eating it is dangerous to health, can cause severe poisoning.

In Siberia, the real milk mushroom is called "raw" because of the wet slippery hat. Sometimes it is also called a white mushroom. In small mushrooms, the cap is still flat, it becomes slightly depressed in the form of a funnel with age. milk cap white color, with transparent stripes, sometimes it is yellowish with dark brown spots. The hat itself has a fluffy edge and white plates at the bottom. It is quite easy to distinguish a white mushroom by its pulp. It is white and dense, which breaks easily and has a very pleasant mushroom aroma. The leg is small, cylindrical, empty inside.

The fungus belongs to the first category. When salted, it acquires a bluish color. This species is ideal for pickling.

This variety has an almost black cap and white flesh. Where do black mushrooms grow? They grow in mixed and birch forests, in alder groves, also among aspens. They are found near roads, near clearings in the forest, in open clearings between trees. In good rainy years, they come across in huge numbers, up to frost.

It looks like a black breast and is really very dark. For a dark-colored hat, he was given the name "chernushka" and "gypsy". The hat is of the usual size, like that of all its counterparts, from 5 to 20 cm. In the "black" it is flat, slightly recessed in the middle, has a small edge along the edge. The older the mushroom, the deeper the hat looks. The hat is painted brown with a green tint, but the color is lighter towards the edge. The plates under the hat are light, almost white. "Gypsy" has a white, very dense flesh. If it is broken, then light juice will stand out, which will immediately darken. The leg is low and rather thick, dark in color, like the hat.

The black beetle is edible mushroom, but it belongs to the third category, it is believed that its nutritional value is low. In the process of salting, it becomes cherry-colored, it looks very beautiful and unusual. In salted form, it can be stored for up to three years, without losing its taste.

It is also called the boletus mushroom, often confused with real white, as they have the same white caps. But the white plates under the hat are white, and the aspen ones are pink. The aspen mushroom loves damp deciduous forests, where poplars and aspens grow. For this, it is also called poplar (poplar). It has a light-coloured hat with a fringe along the edge. Sometimes brownish or red spots are visible on the hat. The plates are located quite often, have a pinkish color. The white leg is low and very dense.

Aspen breast is edible, belongs to the second category, that is, it is good only in salty form.

Outwardly, the yellow breast is very similar to the real one. They can be distinguished by the color of the hat, as well as by the color of the plates under the hat. The yellow-looking hat has a golden yellow and yellow plates, which are quite rare. If you cut it, a white bitter juice will appear on the cut. The leg is empty inside, the surface is yellow with spots. Also, the difference is that it grows in pine forests and spruce forests, loves clay soil and sandstones. They begin to collect this mushroom in August or even September.

This mushroom belongs to the first category, has an excellent taste.

False mushrooms: how to distinguish them

Basically, poisoning with these mushrooms occurs due to the inability to distinguish white milk mushrooms from false ones. Indigestion is also possible if the cooking technology is not followed.

Nonpoisonous

Peppercorn and violin are classified as false. If you brought home false mushrooms, how to distinguish them from edible mushrooms? Take a closer look at them, they have distinctive features:

Milk mushrooms are poisonous

Is it possible to get poisoned by mushrooms? Yes, if it is camphor. Once in the stomach, it can cause severe poisoning. It is also called camphor lactic. This mushroom contains many toxic substances that are not destroyed or washed out even after soaking and long heat treatment.

Camphor milky is also distinguished by a brown cap, which has rare yellow plates at the bottom. It has an unpleasant characteristic odor characteristic of many poisonous mushrooms. If you break the hat, the place of the fault will immediately darken. Fortunately, it is quite rare.

Dishes from mushrooms

What to cook from mushrooms? They are very good when salted. Salted or pickled mushrooms are a classic of Russian cuisine. With proper salting, you get a gourmet dish that will decorate any holiday table. The taste and aroma of mushroom dishes will decorate any celebration and will be remembered for a long time. Milk mushrooms can be or, they can even be dried for long-term storage. All this should be done after the obligatory removal of bitterness, which is characteristic of this product.

They make very tasty and varied dishes from mushrooms. There are many ways to prepare this valuable product. We list some of them:

mushrooms fried with potatoes and chicken,
salted mushrooms in tomato sauce,
fresh mushroom soup with herbs,
pies stuffed with mushrooms,
mushrooms fried in sour cream,
duck baked with mushrooms.

The benefits of mushrooms

Everyone knows the wonderful beneficial features mushrooms, but few people know that they also have healing properties:

The protein found in mushrooms is an excellent substitute for animal protein. Therefore, milk mushrooms and other mushrooms are one of the most popular products of vegetarian cuisine. The protein included in their composition is absorbed better than proteins of animal origin.
Doctors recommend to patients with tuberculosis, as well as people suffering from kidney failure and urolithiasis include mushrooms in your diet.
Milk mushrooms also have diuretic properties. This product helps to eliminate toxins and cholesterol. The use of mushrooms in food will help to avoid blockage of blood vessels.
Milk is also a natural antibiotic. It contains riboflavins, thiamine and vitamin C. It is used for medical purposes and in the pharmaceutical industry.
Milk mushrooms do not increase blood sugar, so doctors recommend them to people with diabetes. Due to their low calorie content, they are part of many diets.
There are medicines and dietary supplements based on these mushrooms. They are used mainly for prophylaxis and to prevent the formation of stones in the kidneys, liver and bladder.
Pepper mushroom is not suitable for eating, but it has unique healing properties. Medicine has long recognized the fact that it inhibits the tubercle bacillus. And the use of this mushroom in a fried form helps to get rid of kidney stones. Of course, you need to properly prepare such a dish in order to get a healing effect.
When pickling milk mushrooms, organic compounds appear that have an anti-inflammatory effect, and these substances also help in the fight against sclerosis. For prevention and treatment, you need to use them 3 times a week for 200-250 g.
This mushroom is rich in vitamins D and C, which are good for the skin. Regular use will make your skin supple and beautiful.
The breast contains a lot of protein, which does not stimulate muscle building. That is, it will not work for bodybuilders, but the body is quite capable of satisfying hunger with this protein.

Harm of mushrooms

There is not only benefit, but also harm to mushrooms, especially if they are not properly processed. In general, it is necessary to approach the preparation of mushrooms very seriously. First, the mushrooms must be washed and cleaned. Before cooking, they must be soaked in cold water 25-35 hours, and change the water every 8-10 hours. Cook mushrooms for at least 20 minutes.

Mushrooms should not be eaten with diseases of the gastrointestinal tract. You can not eat a large amount of this product at once - it is difficult for digestion. It is also not recommended to give them to small children.
Milk mushrooms should not be stored for a long time, their organoleptic properties deteriorate, taste and aroma are lost.
Proper heat treatment is very important. If you do not follow the cooking technology, then even food poisoning is possible.
It is important not to confuse real milk mushrooms with poisonous or false mushrooms. Remember that camphor lactic acid can cause serious poisoning or indigestion.

If harvested mushrooms make you suspicious, whether because of color or smell, it's best to discard them. This way you will protect yourself from risks.

All types of mushrooms always grow in groups, their name comes from the Church Slavonic "gruzdie" (heap). Yes, and the caps of adult specimens of edible milk mushrooms often reach a diameter of 20 cm. So, going to " quiet hunting» for real white milk mushrooms, mushroom pickers rarely come empty-handed.

Below you can see the photos and names of the varieties of mushrooms and find out which edible mushrooms are best suited for salting and pickling. You will also get an idea of what a real milk mushroom and other types of these edible mushrooms (yellow, bitter and red-brown) look like.

Other names: yellow loader, yellow wave, scrape.

Translated from Latin, the name of the yellow mushroom means "crumpled."

Mushroom yellow mushroom(Lactarius scrobiculatus) has a cap with a diameter of 6-28 cm. It is usually yellow, but can be brown or slightly golden, often with small scales. In young mushrooms, it has a slightly convex shape, then gradually straightens or becomes concave. The edges are usually folded over. Feels smooth to the touch, but can be mucilaginous in wet weather.

Pay attention to the photo of a yellow milk mushroom, its leg is 5-12 cm high with characteristic bright yellow pits or notches, sticky and sticky, very strong, hollow.

Records: frequent, in adult mushrooms usually with brown spots.

Pulp: white, but turns yellow on the cut and when exposed to air, like thick milky juice. It has a slight but very pleasant fruity aroma.

According to the description, the yellow breast is very similar to fringed mushroom(Lactarius citriolens), purple (Lactarius repraesentaneus) and real (Lactarius resimus). The fringed mushroom differs from the yellow one in that it grows exclusively in deciduous forests and, like the real one, does not have dents on the stem. And the inedible purple milk mushroom has lilac milky juice.

When growing: from mid-July to early October in the countries of the Eurasian continent with a temperate climate.

This type of mushroom mushroom can be found on limestone soils of coniferous forests, less often next to birch trees.

Eating: Russian mushroom pickers consider it a very tasty mushroom, they use it after preliminary soaking and boiling.

Application in traditional medicine(data are not confirmed and have not been clinically tested!): in the form of a decoction as a means of combating gallstone disease.

What does a mushroom mushroom look like real (white): photo and description

Other names: white milk mushroom, raw milk mushroom, right milk mushroom, wet milk mushroom.

Since the beginning of the XIX century. in Russian scientific circles, a real mushroom was called a pepper mushroom - Lactarius piperatus. But in 1942, mycologist Boris Vasilkov proved that the people consider the species Lactarius resimus to be real.

Above you can see what a white mushroom looks like in the photo. Its hat (diameter 6-25 cm) is white or yellowish. In young mushrooms, it is flat, but over time it takes the form of a funnel. on curved to inside the edges almost always have a noticeable fluff. Feels sticky and very wet.

If you look closely at the photo of a real mushroom, you can almost always notice vegetable debris on its hat, which sticks to the mushroom more often than to other mushrooms.

Leg (height 3-9 cm): white or yellowish, cylindrical, hollow.

In the photo of a real mushroom, frequent plates of white or yellowish color are clearly visible.

Pulp: white with white milky juice, which, when exposed to air, becomes dirty yellow or grayish. The smell is similar to the aroma of fresh fruits.

Above is a photo of what it looks like. bitter mushroom(Lactarius rufus). Its cap is 3-12 cm in diameter, usually brown or reddish, has the shape of a bell, noticeably straightens with time, a small cone-shaped tubercle appears in the center. In mature mushrooms it is depressed. Feels smooth to the touch, with a slight pubescence, after rain or in wet weather it can be sticky and slippery. The edges, as a rule, are strongly bent towards the inside and are lighter than the center.

Leg (height 3-9 cm): relatively thin, cylindrical shape, similar in color to the hat. Covered with light down and has a noticeable thickening at the base.

Records: frequent and infrequent.

Pulp: very brittle, on the cut it secretes a thick whitish milky juice. It does not emit almost any smell, and the mushroom got its name for the peppery bitter taste.

This type of milk mushrooms, according to the photo and description, is similar to inedible lactic hepatic(Lactarius hepaticus), the milky juice of which turns noticeably yellow in the air; edible milky camphor (Lactarius camphoratus), which has a characteristic camphor smell, and marsh milky(Lactarius sphagnei) growing only in swampy areas.

When growing: from mid-July to the end of September in almost all countries of the northern half of Europe and Asia.

Where can I find: on acidic soils of coniferous forests, less often in dense birch forests.

Bitter breast is suitable only for salting, and only after thorough soaking with a constant change of water (10-12 hours). This is done to remove bitterness. When interacting with brine, this type of edible milk mushroom noticeably darkens.

Application in traditional medicine: does not apply. However, scientists have learned to isolate a substance that inhibits the growth of bacteria from a bitter mushroom. Staphylococcus aureus, hay and Escherichia coli.

Important! The bitter mushroom can accumulate the radioactive nuclide cesium-137, which is deposited in the liver and muscles of humans and animals, so you should not collect this fungus in areas of radioactive contamination.

Milk mushrooms can be called "originally Russian" mushrooms. It was in Russia that they were considered the best for salting and cooking since ancient times. meatless dishes. Meanwhile, in the West, the fungus mushroom was constantly included in the category of inedible.

Theoretically, all milk mushrooms (there are more than 20 species) are conditionally edible. It is impossible to eat them raw because of the unpleasant hot and peppery taste. The latter disappears only after prolonged soaking and cooking (boiling, salting). But they still earned respect among mushroom pickers due to their predictably abundant fruiting. In addition, they are valued for their high nutritional value and excellent gastronomic qualities. These mushrooms always grow in groups (the name "gruzd" comes from the Church Slavonic "gruzdi" - a bunch). Their hats often reach a diameter of 20 cm. Therefore, "silent hunting" for them is rarely unsuccessful. And if you consider that in terms of taste and calorie content, salted milk mushrooms are not inferior to porcini mushroom, meat and milk, then the people's love for them becomes quite understandable.

Mushroom mushroom and its types

From a scientific point of view, it would be correct to call mushrooms that are part of the genus Milky (Lactarius). But among the people, oddly enough, not all milkers are considered "milks". But many representatives of the genus Russula (Russula) are called such names. If you delve into the intricacies of botany, you can find out that both lactic and russula are included in the common Russula family (Russulaceae). But the former differ from the latter in the presence of many hyphae - thick-walled vessels with milky juice. Both are either edible or conditionally edible. Therefore, it was convenient for mushroom pickers to combine some of them with a similar appearance, growth pattern and the best taste qualities into a common group of mushrooms.

In literature (especially Western), milk mushrooms often appear as "inedible". But knowledgeable mushroom pickers and "mushroom eaters" argue that absolutely all these mushrooms, after proper cooking, become edible and very tasty. Despite the fact that lactic and russula do not have poisonous (false) twins, they cannot be considered absolutely safe. The fact is that mushrooms that are slightly toxic and have too unpleasant taste (smell) can come across among mushrooms. They can cause repeated vomiting and diarrhea if not properly processed. These mushrooms acquire "safe edibility" only after prolonged soaking and salting. Therefore, all dishes (fried, boiled, canned) away from sin are strongly recommended to cook only from salted milk mushrooms. Old copies should not be collected at all.

The best taste characteristics of mushroom pickers are usually attributed to I'm breastfeeding for the present(Lactarius resimus). In the people it is also called white, raw or wet. It forms mycorrhiza with and usually grows in large groups in thickets of young birches. It also occurs on the edges and clearings of mixed and deciduous forests (pine-birch, birch) of Western Siberia, the Urals, the Volga region and Belarus. The fruiting season for this mushroom lasts from July/August to the end of September.

In adulthood, it is quite easy to distinguish it from other mushrooms by its wide (up to 20 cm in diameter) funnel-shaped hat. It has pubescent edges tucked inward and white-cream plates at the bottom of the cap. The surface of the cap of this mushroom is light. In particular, it can be white or with a yellow tint, and mucous, often with particles of leaves or soil. Its leg is short (maximum height 7 cm), cylindrical and hollow inside.

As the real mushroom grows older, the yellow color becomes more and more pronounced on the surface of its cap. And in very old specimens - even expressive rusty spots. The pulp of the mushroom has a dense structure and a strong fruity smell. When cut, it secretes a white, caustic juice, which quickly turns into a sulfur-yellow color. The appearance of a real mushroom is considered the “most correct” among all mushrooms. And according to taste characteristics, this particular mushroom is included in category I of nutritional value. From the beginning of salting, only real breasts can be eaten after 30-40 days. Meanwhile, for all other mushrooms, the fermentation process lasts much longer (40-60 days).

Black, yellow, aspen and oak milk mushrooms

Milk mushrooms included in the 2nd and 3rd categories also have good taste:

black(Lactarius necator);
milk mushroom yellow(Lactarius scrobiculatus);
aspen mushroom(Lactarius controversus);
oak mushroom mushroom(Lactarius zonarius).

The places of growth of these mushrooms and their appearance can be judged by their names.

Mushroom black mushroom

Black breast(gypsy, nigella) has a short leg and a dark olive, almost black hat. It has a slightly pubescent wrapped edge and dirty greenish plates. Its dense grayish pulp on the cut secretes white milky juice and quickly turns brown.

This fungus is found in clearings and edges of coniferous and mixed forests, both near birches and spruces. Yellow breast outwardly, more than other mushrooms, it looks like a real one. It forms mycorrhiza with birch. The pulp and milky juice of the fungus on the cut similarly turn yellow. However, his hat is already painted in an intense golden yellow color (sometimes with clearly visible concentric circles) from a young age, and the plates are cream.

A noticeable orange-pink color of the plates is also characteristic of aspen mushroom(poplar). But unlike the yellow milk mushroom, it prefers to grow under aspens and poplars (less often under alder and willow). In addition, it does not change the color of the milky juice on the cut and has an off-white sticky cap. oak chest, as a rule, it is found in oak forests and broad-leaved forests, on soils enriched with humus. He has a yellow-orange hat with concentric rings (for which he received the popular name "oak camelina"). Its plates are yellowish-creamy, at the break it releases a very bitter milky juice.

Note: all these milk mushrooms are strongly recommended to be well soaked and salted for at least 50-60 days before eating.

Among the listed mushrooms black breast has the most best qualities in pickling - it acquires a beautiful dark cherry color and retains its density and excellent taste for three years.

“Colored” milk mushrooms

Less popular among mushroom pickers are other milk mushrooms - “colored” ( breast bluish, resinous black and etc.). They do not have a fringed border on the hat ( violin, pepper mushroom) and do not secrete milky juice at all (dry breast, blackening, often lamellar, etc.).

But many of them outwardly can be recognized by the characteristic dry, often velvety surface of the cap without a “edge” along the edge and discoloration on the cut. In particular, in a blue milk mushroom, the flesh becomes purple. In pepper, it is olive green, and in loaders, it first turns red, and then quickly turns black, etc.

These milk mushrooms form mycorrhiza not only with birch, but also with beeches, therefore they are found in both deciduous and mixed forests. An exception is dry breast, it is podgruzdok white. It does not change color at a break and often prefers to grow in lowlands (pits and ravines) under old trees. Despite the fact that mushrooms that “suspiciously” change color on the cut are treated with distrust by most mushroom pickers. But practical experience confirms that these milk mushrooms, after proper processing (salt for at least 2 months), become quite edible. Although in the gastronomic sense they may be inferior to those listed a little higher.

False milk mushrooms

It is unambiguously impossible to distinguish clearly pronounced “false” (that is, completely inedible or poisonous) among mushrooms. But when collecting and cooking with special care, it is recommended to treat the following types:

pepper pepper(Lactarius piperatus);
violinist(Lactarius vellereus);
camphor mushroom(Lactarius camphoratus);
parchment breast(Lactarius pergamenus).

Peppercorn and violin

Outwardly, they are very similar to a dry milk mushroom (white load). They have creamy white, dry funnel-shaped hats without a tucked-in "edge" along the edge. But they differ in higher legs and abundant secretion of milky juice, which turns bluish or olive-green in pepper mushrooms, and red-brown in violin after drying.

A characteristic feature of the pepper mushroom is a very burning peppery taste, which disappears only after thorough soaking. And mushroom pickers easily identify the creaker by the creak that appears when a wet knife or tooth is drawn along the edge of its cap.

Parchment breast

It is very similar to the pepper mushroom and is found in mixed forests. parchment breast (Lactarius pergamenus). But its flesh is not so sharp, the hat turns yellow with age and has a slightly wrinkled surface. And the milky juice that stands out from her does not change color. But theoretically, these milk mushrooms are conditionally edible. But many mushroom pickers and authors recognize them as inedible because of the unpleasant taste and tougher pulp. Although some lovers, by the way, successfully dry the pepper mushroom, prepare a seasoning powder from it and use it instead of ordinary pepper.

mushroom mushroom camphor

The papillary breast or camphor milkweed got its name due to its characteristic smell. Its intensity in adulthood weakens and is replaced by the aroma of mature coconut. But the danger of this fungus is that it accumulates too much muscarinic substances. By the way, even after treatment, they can persist and cause poisoning if they enter the esophagus.

Outwardly, this mushroom should be identified by a brown (from light to dark with a purple tint) cap and yellow-cream plates. The shape of the cap of the camphor mushroom is often flat with a depressed center. And on the cut of the leg in the center, the red pulp is clearly visible, from which the characteristic smell emanates. The flesh of the cap quickly becomes dark after breaking. But the milky juice does not change color in the air. One of the surest ways to identify a camphor fungus is to press your finger on the surface of the cap. After that, a brown, with a rich golden brown tint, usually appears.

Despite the fact that camphor mushroom is also considered conditionally edible, it is difficult to determine the level of its toxicity at home. Therefore, it is better to refrain from collecting it altogether.

Note: unlike more “tasty” varieties (real, black, yellow), camphor, pepper and violin mushrooms are much less likely (only in the most lean years) to be wormy, which can also be taken into account to determine their “edibility” during “quiet hunting”.

Conclusion

Mushroom mushroom - perfect option for mushroom pickers with endurance. You need to look for these mushrooms carefully, looking under last year's leaves, needles and moss. You also need to soak them thoroughly and salt for a long time. According to knowledgeable "mushroom eaters", any preparation of milk mushrooms without preliminary salting is only a "translation of the product". Therefore, those wishing to appreciate the taste glorified in literature will still have to learn to savor the anticipation. You will also have to wait for the time necessary for fermentation (40 - 60 days). Proper processing usually eliminates the need to look for "false signs" in these mushrooms during "silent hunting". But if something bothers you in them, it’s better not to take risks and give them up in time.

Milk mushrooms (Lastarius) belong to the category of edible mushrooms. White and black milk mushrooms are “originally Russian” mushrooms, which in our country since ancient times have been the best for pickling.

Milk mushrooms belong to the category of edible mushrooms

Most often in our country there are loaders and real breasts. The hat is rather dense, flat-convex or funnel-shaped with the presence of wrapped inside and pubescent edges, covered with mucous and moist skin. The presence of adhering fragments of soil and forest litter is often observed on the surface. Cylindrical in shape, the leg is hollow inside.

Pulp with sufficient density, strong, white coloring, with a very characteristic fruity aroma. The milky juice secreted by the pulp is white, with a pungent taste. Spores are most often yellowish or brown in color.

Where to look for milk mushrooms (video)

Where do mushrooms grow in Russia

White milk mushrooms most often grow in birch and spruce-birch or pine-birch forests in the central regions in the European part of Russia, as well as in the territory of Transbaikalia and Western Siberia, where this species is called the right mushroom. You can collect fruiting bodies from mid-summer until the onset of a strong cold snap in autumn.

Black breast or chernysh, belongs to the category of conditionally edible mushrooms growing in large groups. Abundant fruiting is observed from mid-summer to mid-autumn. The highest yield is found in sparse conifers and in mixed forests with a predominance of birch and hazel, as well as along roads.

yellow milk mushroom bears fruit in large groups in the northern regions of our country. Fruiting bodies are massively formed from the last summer decade until the onset of October. Most often, this variety grows on moist soils in spruce and pine plantations, as well as in mixed forests.

White milk mushrooms most often grow in birch and spruce-birch or pine-birch forests.

Taste and nutritional value of mushrooms

The benefits of edible varieties were very well known to our ancestors, so the preparation of such mushrooms was very popular in Russia. 100 g of mushroom pulp contains:

proteins - 1.8 g;
fat - 0.8 g;
carbohydrates - 0.5 g;
dietary fiber - 1.5 g;
water - 88.0 g;
ash - 0.4 g;
vitamin "B1" or thiamine - 0.03 mg;
vitamin "B2" or riboflavin - 0.24 mg;
vitamin "C" or ascorbic acid - 8.0 mg;
vitamin "PP" - 0.15 mg;
monosaccharides and disaccharides - 0.5 g.

The total calorie content is 15-16 kcal. The best taste characteristics have a real breast, which is also popularly called white, raw or wet. Black, yellow, aspen and oak mushrooms belonging to the second and third categories in terms of nutritional value also have a good taste.

Real milk mushrooms have the best taste characteristics.

Useful properties of mushroom mushroom

The main useful properties and value of mushrooms are determined chemical composition mushroom pulp, which allows use them in folk medicine, in the treatment;

cholelithiasis;
urolithiasis;
tuberculosis;
enphysema of the lungs;
diseases of the stomach;
intestinal pathologies;
renal failure;
skin lesions.

Properly salted milk mushrooms have anti-sclerotic and anti-inflammatory properties.

Gallery: varieties of milk mushrooms (45 photos)

Yellow milk mushroom Parchment milk mushroom Blue milk mushroom Pepper milk mushroom Dry milk mushroom White milk mushrooms most often grow in birch and spruce-birch or pine-birch forests.

Description of edible types of mushrooms

Edible varieties after removing the bitter milky juice are used for salting. Properly salted fruit bodies are characterized by a bluish tint, fleshiness and juiciness, and also have a special mushroom aroma.

Aspen or poplar breast

One of the edible varieties, characterized by a very fleshy and dense, flat-convex and slightly depressed in the center cap, covered with white with pink spots and fine fluff, often sticky skin. The leg is strong and very dense, small in size, tapering towards the base, white or pinkish in color. The pulp is whitish in color, dense, but brittle, with a light fruity aroma and a rather pungent taste, emitting abundant, white, acrid milky juice.

Aspen or poplar breast

dry mushroom

A less popular edible variety, characterized at first by a convex, and a little later by a depressed or funnel-shaped, whitish cap with dark yellowish or reddish-brown areas on the surface. Bottom part fruiting body very strong, white in color, on which there are irregular brown spots. Dry milk mushroom has a strong, white flesh, with a characteristic spicy taste and pronounced aroma.

dry mushroom

What are inedible milk mushrooms

As well as large quantity edible and conditionally edible varieties, there are absolutely inedible or false species that have an unpleasant sharp taste and aroma, therefore they are not used in cooking.

Blue breast

In many countries, it belongs to the category of inedible mushrooms. Similar to many edible varieties. It is distinguished by a convex, prostrate or funnel-shaped, with pronounced pubescent edges and a scaly surface, a sticky cap of yellowish color. The lower part of the fruiting body is narrowed at the base, sticky, hollow, with dark depressions and spots. The pulp is quite dense, yellowish in color, with the presence of a mushroom smell and a slight bitter taste due to the presence of abundant milky juice, which acquires a purple hue under the influence of air.

Features of mushrooms (video)

Conditionally edible milk mushrooms

Despite the fact that in most Western countries these species are practically unknown, and also often classified as inedible, in Russia they are traditionally one of the best and most popular conditionally edible mushrooms.

Pepper

A widely distributed conditionally edible variety, characterized by a slightly convex or funnel-shaped cap, covered with a whitish matte, smooth or slightly velvety skin. It is distinguished by narrow and frequent plates descending along the leg. The leg is of a solid type, dense, with a narrowing towards the base and a smooth surface. Spores are white, almost rounded. The pulp is white, brittle, with sufficient density and thick, sticky, white, very caustic milky juice.

Pepper

bluish breast

Abundantly fruiting conditionally edible variety, characterized by a convex with curved edges or funnel-shaped, dry, smooth or slightly velvety, white cap with narrow, frequent, descending cream-colored plates. Spores ellipsoid, white. The leg area is cylindrical, narrowed towards the base, with a smooth surface. The pulp is of sufficient density, brittle, white in color, emitting caustic white milky juice.

bluish breast

Parchment breast

Commonly found conditionally edible variety, characterized by a convex-flat or funnel-shaped cap, covered with a slightly wrinkled or completely smooth, white or yellowish superficial skin. Descending plates. The peduncle area is quite dense, with a noticeable downward narrowing, with a smooth and white surface. The pulp is white, emitting acrid and abundant white milky juice.

Parchment breast

Yellow breast

A fairly common conditionally edible variety, characterized by the formation of a very large and fleshy, convex or flat, depressed or funnel-shaped hat with edges covered with reddish scales. The flesh is white, very brittle and dense, with a characteristic fruity odor and pungent taste, turning yellow on the cut and secreting a thick milky juice. The leg is whitish, pitted, hollow, with a sticky surface.

Yellow breast

How to cook milk mushrooms

Properly assembled, competently prepared, fairly young and strong fruiting bodies of the traditional are used to prepare a huge number of dishes and preparations for winter period. At the preparation stage, it is very important to thoroughly clean the surface of the fruiting bodies from various forest debris. Handling must be thorough. For this purpose, it is recommended to use a regular toothbrush or a hard sponge for washing dishes.

How to salt milk mushrooms (video)

Only clean, running water should be used for rinsing. Mushroom soup, first and second courses, cold appetizers, fillings, as well as roasting can be prepared from prepared fruiting bodies. In our country, traditionally black and white mushrooms are used in pickling and pickling. When salting and pickling, the fruiting bodies are stacked with their hats down, which allows them to retain their shape and excellent taste.

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Milk mushrooms are representatives of the russul family (russula), the genus lactic (which means that when breaking the fruiting body, which has increased fragility, milky juice flows out) and the lamellar order. In European countries, all varieties of mushrooms are considered inedible because of their bitter taste, and some are classified as poisonous mushrooms, but in Russia he has always been the “king” of mushrooms. They are classified as conditionally edible species and inedible.

Appearance description

The cap in all species is fleshy, usually up to 7-10 cm in size, less often up to 20 cm. Initially, it is flat with a depressed center and wrapped shaggy edges. Later takes the form of a "funnel". The skin of the fungus is slimy, sticky, with rare exceptions. Therefore, it is often covered with needles, blades of grass and other natural debris. The leg is hollow inside, smooth. In some species, it has a thickening towards the bottom.

In all types of milk mushrooms, milky white juice appears at the break, in the air it instantly curls up and changes its color. For some varieties, this is a characteristic feature by which they are determined. The juice is usually bitter or acrid in taste. The greater the pungency, the more time is required for pre-treatment of mushrooms - soaking.

nutritional value

Although milk mushrooms are for the most part classified as conditionally edible mushrooms (before use, they must undergo heat treatment or soaking, they are forbidden to be consumed fresh), they are included in all 4 categories in terms of nutritional value. The first is real breast. To the second - a breast of oak, blue, aspen and yellowing. To the third category - black mushrooms, and pepper and parchment mushrooms are included in category 4.

Nutritional value of mushroom

In 100 g raw mushroom contains:

protein - 1.8 g;
fats - 0.8 g;
carbohydrates - 1.1 g;
fiber - 1, 5;
ash - 0.4 g;
water - 88 g.

The energy value of 100 g of mushroom is only 18.8 kcal.

Mushrooms are rich in B vitamins - thiamine (B1), riboflavin (B2), ascorbic acid (C), and contain a small concentration of nicotinic acid (vitamin PP). But in terms of the mineral composition, milk mushrooms occupy the last positions among other mushrooms, since they practically do not contain macro- and microelements.

Where to find mushrooms?

Each mushroom has its own preferences for soils and forests, so their distribution area is large. They are collected throughout the European part of Russia, in the south of the country, the mushroom pickers of the Volga region, Transbaikalia, Siberia, the Urals and the Far East are not deprived of them. In each locality, one or another mushroom is found, in some areas the mushroom is widely represented various types. Some species settle only in oak forests, others - in birch, coniferous or deciduous forests. But they all like well-moistened soils. Therefore, if you went into the forest, and there is dry or sandy land, then you will not find mushrooms in it. They usually go on a “quiet hunt” for milk mushrooms in July - September.

Varieties

There are several varieties of mushrooms, among them there are similar ones, so it is very important to correctly distinguish them from each other:

The most valuable member of this family. In different regions, he has his own name - raw or white milk, right or wet, white. The title reflects main feature mushroom, by which it is easy to recognize, is the milky-white color of the hat, which resembles marble. And also a no less remarkable feature is the fluffy fringe, which is located along the edges of the hat.

The size of the mushrooms can be of different sizes. In some, the cap reaches 25 cm in diameter, in others it grows up to 9 cm. The mushroom stands on a small, cylindrical and smooth stem, which is painted white or yellowish. The pulp has a fruity odor, the milky juice becomes yellow in air. He prefers to settle in birch groves, less often in mixed forests. Distributed throughout Russia, appears from early June to September, in the southern regions - August-September.

Parchment and peppercorns

They are very similar to each other appearance. Both of them are conditionally edible, low-grade mushrooms. It is easy to distinguish them by the "behavior" of the milky juice in the air. In a parchment mushroom, it does not change its color, but in a pepper mushroom it instantly turns blue. In addition, cutting a pepper mushroom, you can see the same metamorphosis with its pulp, it acquires a blue-blue color.

The caps of young mushrooms are flat, slightly convex, over time they take the form of a "funnel". And its white color gradually disappears and gives way to a yellow tint. And they are also distinguished by the height of the legs - in a parchment mushroom it is longer (10 cm versus 6 cm) and narrowed down.

These species appear at the same time in summer and autumn, preferring mixed forests. However, the peak of collection falls on August - September. Pepper mushroom is more common in birch-oak groves on well-drained clay soils in middle lane, parchment mushroom - in mixed forests and conifers.

yellow milk mushroom

It grows in the northern regions and has a remarkable appearance. The local population also calls it a wave or a scraper. In search of him, they go to a fir forest or spruce forest; occasionally, with great luck, they find him in mixed forests. These bright yellow mushrooms with 10 cm caps are clearly visible under dark plant litter. However, there are also giant champions, whose hat grows up to 28-30 cm.

The hat is covered with hairs and very slimy. The leg is short, strong, the same color as the hat. When pressed, the pulp darkens. The milky juice, when reacting with air, becomes yellowish and smells slightly of fruit.

Canine or blue breast

This conditionally edible mushroom did not find much popularity among mushroom pickers. It is often referred to as grebes and passed by. Perhaps due to the fact that milk mushrooms usually grow in families, and this variety prefers to grow in splendid isolation. You can find it in damp places under willows and birches. The yellow hat is covered with villi, and the milky juice turns purple or purple in the air. The mushroom lives up to its name when pressed on the pulp. A “bruise” appears on the white surface at the point of pressure.

bluish breast

"Weather-dependent" edible mushroom. Weather conditions greatly affect its taste. The velvety white funnel hat can be seen on calcareous soils in deciduous forests. The milky juice coagulates very quickly in the air and turns green. The flesh also turns green on the cut and smells pleasantly of a woody-honey aroma.

The marsh mushroom grows in a group, preferring lowlands and soils with high humidity. It is harvested from the beginning of summer to the end of autumn. Reddish hats with a tubercle in the center eventually fade to yellow-brown. The leg is long, covered with fluff. The milky juice turns yellow in the air.

Rubella, milkweed or red breast

Unlike its "brothers", rubella has a dry, orange-brown hat covered with cracks. The milky juice of this fungus is sweetish in taste, in the air it quickly acquires a brown color and becomes viscous, resembling molasses. This rare species is found in coniferous or deciduous forests from July to October.

This mushroom has furry, rolled-up cap edges. It grows very well. The surface of the cap is covered with a small amount of mucus. The older the fungus, the more funnel-shaped it takes. The pulp has a strong pleasant aroma. The milky juice quickly turns yellow in the air. Quite often, this type of milk mushroom is confused with a white wave, although it is much larger in size than the “double”, dry milk mushroom and violin. The latter are similar in appearance, but the former lacks milky juice and the latter lacks shaggy edges.

Ginger oak

Such a mushroom grows in oak and hazel. Its hat has a rich yellow-orange color, on the surface of which brown rings are visible. The fungus matures in the soil, appears above the surface already in its mature form in September. Therefore, his hat is constantly covered with garbage.

Poplar or aspen mushroom

Collected in July-September under poplars and aspens. This species is quite rare, but it is easily recognizable. The mushroom cap looks like a large deep plate (30 cm in diameter). After the rain, water usually accumulates in it, the forest dwellers are well aware of this and come to the watering place precisely to these mushrooms. On a gray-white hat, you can easily see pink watery rings. characteristic feature poplar mushrooms are pale pink plates.

Bitter or bitter mushroom

This mushroom has a red-brown cap color (closer to a brick color), and it settles on acidic coniferous soils. The saturation of the color depends on the lighting of the place of its growth. In young mushrooms, the cap looks like a bell, but over time it becomes funnel-shaped. The pulp smells like tree resin. Mushrooms appear from mid-summer and delight mushroom pickers until mid-October. They fully correspond to their name - their flesh is burning-bitter.

Black breast

Appears in birch groves in August - September. Among the people, he is also known as chernushka, chernukha or gypsies. But in fact, the hat is not black, but a rich olive or black-olive. On the surface, if you look closely, you can see concentric zones.

The benefits of the mushroom

Milk mushrooms are rich in protein, so vegetarians often use them. In addition, vegetable protein is better absorbed by the body. They remove slags, toxins, cholesterol from the body, and prevent blockage of blood vessels. Facilitate the course of tuberculosis and urolithiasis.

Pepper mushroom negatively affects the development of tubercle bacillus, inhibiting it. An extract with antifungal and antibacterial properties is made from this species.

Experts believe that when salted in milk mushrooms, chemical compounds are formed that help fight inflammation and sclerosis.

Fungus harm

Milk mushrooms are not recommended for children, and their use by adults should be within reason. Raw milk mushrooms are forbidden to eat, they contain substances harmful to the human body and can cause poisoning. With caution, they should be used by people with problems of the digestive system, liver and kidneys. They are contraindicated in patients suffering from diarrhea.

How to collect milk mushrooms?

Mushrooms love to hide under fallen leaves and needles. Therefore, going on a "quiet" hunt, be sure to take a stick. It will be convenient for her to rake natural debris. In addition, experienced mushroom pickers can find a place with mushrooms by smell, as milk mushrooms smell fragrant from a distance. Mushrooms are looked for in low grass, the leg is carefully cut off with a knife. Having found one mushroom, be sure to look at the nearby area well.

Unfortunately, milk mushrooms have poisonous counterparts that are dangerous to humans. If there are doubts about the suitability of the mushroom for food, it is not cut off, but left in place. Black mushroom also contains toxic substances. But with proper heat treatment and soaking, the mushroom becomes harmless.

What mushrooms can be confused with milk mushrooms?

It is difficult to confuse milk mushrooms, despite the numerous varieties. But still, they have a couple of doubles, some of which can be poisoned.

The first double is . It is significantly inferior in nutritional qualities to a real mushroom, but it is edible. It is easy for an attentive mushroom picker to distinguish between these two species. The violinist does not have a fringe along the edge of the cap, the plates are denser and thicker, and in comparison with the color of the cap they are darker. If there are still doubts, then the behavior of the milky juice will dot the “and” all the way. At the violinist, it does not change color in the air immediately, but after a long time. When the juice dries up, it turns red; in milk mushrooms, the juice changes instantly.
The rest of the twins are inedible mushrooms, which, when consumed, cause poisoning, as they accumulate a large amount of toxins in themselves. Camphor and golden yellow are similar to milk mushrooms.
camphor lactic acid at a young age has a strong specific bad smell, reminiscent of camphor, over time it is replaced by a light coconut aroma. The red hat grows up to 12 cm, the edge of the hat dries up, falls down and becomes covered with scales. The fungus grows on acidic coniferous soils, prefers rotting bedding or wood.
Yellow golden milky grows under chestnuts and oaks. The convex cap gradually acquires a depressed shape. The hat is covered with dark spots, when, as on mushrooms, there are usually rings. The milky juice quickly turns yellow in the air. In some sources, it is classified as a poisonous mushroom.

How to grow mushrooms yourself?

Milk mushrooms are grown at home in two ways.