Milk mushrooms. How to fry milk mushrooms without bitterness: recipes and preparation Fried salted milk mushrooms

Milk mushrooms are representatives of the russulaceae family (russula), a genus of lactifiers (which means that when the fruiting body is broken, which has increased fragility, milky juice flows out) and the order of lamellar. IN european countriesah, all varieties of mushrooms are considered inedible because of their bitter taste, and some are referred to as poisonous mushrooms, but in Russia he was always the "king" of mushrooms. They are classified as conditionally edible and inedible.

Description of appearance

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 curled shaggy edges. Later it 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, even. In some species, it has a thickening towards the bottom.

Milky juice appears on the break in all types of weight. white, in the air it instantly curls up and changes its color. For some varieties, this is the characteristic by which they are defined. The juice is usually bitter or pungent in taste. The more pungency, the longer it takes to pre-process the mushrooms - soaking.

Nutritional value

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

Nutritional value of lump

100 g of 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 the mushroom is only 18.8 kcal.

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

Where can you 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, mushroom pickers of the Volga region, Transbaikalia, Siberia, the Urals and The Far East... In each locality there is one or another lump, in some areas the lump is widely represented different kinds... Some species settle only in oak forests, others - in birch, coniferous or deciduous forests. But they all love well-moisturized soils. Therefore, if you entered the forest, and there is dry or sandy land, then you will not find any lumps in it. They usually go on a "quiet hunt" for mushrooms in July - September.

Varieties

There are several types of breast milk, 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 - damp or white milk, right or wet, white. The name reflects the main feature of the mushroom, by which it is easy to recognize it - it is the milky white color of the cap, which resembles marble. And also an equally remarkable feature is the fluffy fringe, which is located along the edges of the cap.

The size of the milk 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 in white or yellowish color. The pulp has a fruity smell, the milky juice becomes yellow in air. He prefers to settle in birch groves, less often in mixed forests. Distributed throughout Russia, appears from the beginning of June to September, in the southern regions - August-September.

Milk parchment and pepper

They are very similar to each other in 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, and in a pepper mushroom it instantly turns blue. In addition, having cut the pepper milk, 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 shape of a "funnel". And its white color gradually disappears and gives way to a yellow tint. And also they are distinguished by the height of the leg - in the parchment mushroom, it is longer (10 cm versus 6 cm) and narrowed downwards.

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

Yellow lump

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

The cap is hairy and very slimy. The leg is short, strong, the same color as the cap. When pressed, the pulp darkens. Milky sap, upon reaction with air, turns yellowish and smells slightly like fruit.

Canine or blue lump

This conditional edible mushroom did not find much popularity among mushroom pickers. It is often referred to as toadstools and passed by. Perhaps due to the fact that milk mushrooms usually grow in families, and this species prefers to grow in splendid isolation. You can find it in damp places under willows and birches. The yellow cap is covered with villi, and the milky sap turns purple or purple in air. The mushroom justifies its name when you press the pulp. A "bruise" appears in the place of pressure on the white surface.

Glaucous breast

"Meteo-dependent" edible mushroom. Weather strongly influence its taste. The velvety white funnel-shaped cap can be seen on calcareous soils in deciduous forests. Milky sap curdles very quickly in air and turns green. The pulp also turns green when cut and smells pleasantly of a woody honey aroma.

Swamp lump grows in a group, preferring lowlands and soils with high humidity. Collect it from the beginning of summer until the end of autumn. Reddish hats with a tubercle in the center fade over time to yellow brown... The leg is long, covered with fluff. Milky juice turns yellow in air.

Rubella, milkweed or red lump

In contrast to its "fellows", the rubella has a dry, orange-brown cap covered with cracks. The milky juice of this mushroom has a sweetish taste; in the air it quickly acquires a brown color and becomes viscous, resembling molasses. This rare view occurs in coniferous or deciduous forests from July to October.

This mushroom has shaggy, wrapped cap edges. It grows very rapidly. The surface of the cap is covered with a small amount of mucus. Than older mushroom, the more funnel-shaped it takes. The pulp has a strong pleasant aroma. Milky sap turns yellow quickly in air. Quite often, this type of weight is confused with a white wave, although in size it is much larger than the "double", a dry weight and a violin. The latter are similar in appearance, but the first does not have milky juice, and the second lacks shaggy edges.

Oak mushroom

Such a lump grows in oak and hazel groves. His cap has a rich yellow-orange color, on the surface of which brown rings are noticeable. The fungus matures in the soil and appears above the surface in a mature form in September. Therefore, his hat is constantly covered with debris.

Poplar or aspen lump

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

Bitter or bitter milk

This mushroom has a red-brown cap color (closer to 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 acquires a funnel shape. The pulp smells like tree resin. Mushrooms appear from the middle of summer and delight mushroom pickers until mid-October. They are fully consistent with their name - their flesh is bitter-burning.

Black milk

Appears in birch groves in August - September. He is also popularly known as nigella, nigella or gypsy. But in fact, the hat is not black, but 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 they are often used by vegetarians. In addition, plant protein is better absorbed by the body. They remove slags, toxins, cholesterol from the body, and prevent vascular blockage. Facilitate the course of tuberculosis and urolithiasis.

Pepper milk has a negative effect on the development of tubercle bacillus, oppressing it. An extract is made from this species, which has antifungal and antibacterial properties.

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

Mushroom harm

Milk mushrooms are not recommended to be given to children, and their use by adults should be within reasonable limits. It is forbidden to eat raw milk mushrooms, they contain substances harmful to the human body and can cause poisoning. They should be used with caution 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 like to hide under fallen leaves and needles. Therefore, when going on a "quiet" hunt, be sure to take a stick. It will be convenient for her to rake natural garbage. In addition, experienced mushroom pickers can find a place with mushrooms by smell, since milk mushrooms smell fragrant at a distance. They are looking for mushrooms in the low grass, the leg is carefully cut off with a knife. Having found one mushroom, they must have a good view of the area nearby.

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, but left in place. Black mushrooms also contain 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. Still, they have a couple of doubles, some of which can be poisoned.

The first double is this. It is significantly inferior in nutritional quality to this milk mushroom, but edible. It is easy for an attentive mushroom picker to distinguish between these two species. The violin has no fringe along the edge of the cap, the plates are denser and thicker, and they are darker in comparison with the color of the cap. If there are still doubts, then the behavior of the milky juice will dot all the "i's". In a violin, it does not change color in air immediately, but after a long time. When the juice dries up, it turns red, the juice changes instantly.
The rest of the doubles are inedible mushrooms, which, when consumed, cause poisoning, since they accumulate a large amount of toxins. Milky camphor and golden yellow look like milk mushrooms.
Camphor lactarius at a young age, it has a strong specific unpleasant odor, reminiscent of camphor, over time it is replaced by a light coconut aroma. The red cap grows to 12 cm, the edge of the cap dries up, goes down and becomes covered with scales. The fungus grows on acidic coniferous soils, prefers rotting litter or wood.
Yellow-golden milky grows under chestnuts and oaks. The convex cap gradually acquires a depressed shape. The cap is covered with dark spots, when there are usually rings on the milk mushrooms. Milky sap turns yellow quickly when exposed to air. Some sources refer to it as a poisonous mushroom.

How to grow milk mushrooms yourself?

Milk mushrooms are grown at home in two ways.

Among mushroom pickers, a strong milk mushroom enjoys special respect - it is an enviable find, a real gift of the forest, which can press mushrooms in a basket, etc. An incredibly thick mushroom aroma comes from dishes with its use, as if the dense white pulp has absorbed all the aroma of the forest.

Many different types of milk mushrooms are hiding under the needles, fallen leaves, slightly lifting the loose moist earth. They are hearty and tasty, thanks to their dense structure they reach the kitchen without loss, and besides, they are very generous - on a good day you can pick up not a few pieces, but several buckets of excellent mushrooms.

The main types of mushrooms

The most famous species with excellent taste. The cap is fleshy, at first spread out and then depressed in the center, with curved fringed edges, reaching a diameter of 20 cm. The skin is milky or yellow, sometimes with reddish spots, slimy in rainy or foggy weather.

The leg is even, up to 6 cm high, frequent creamy white plates descend onto it. The pulp is tight, white, with acrid juice, yellowing at the break. This is the best type for pickles, in which the fruiting bodies acquire light blue shade.

The cap is initially flat-rounded, raised in the center, later concave, up to 30 cm in diameter, white, with reddish or purple streaks, slightly pubescent. The plates are frequent, white with a pink glow, descending to a dense stalk up to 8 cm in height, which becomes narrower at the base. The pink tint of the plates is the main difference between this species and other milkers.

The pulp is milky-white, with a fruity aroma; when broken, it emits a caustic white liquid that does not darken in air.

A beautiful mushroom, with an appetizing golden cap up to 15 cm in diameter, concave in the center and fringed at the edges, slimy in rain and glossy on a sunny day. The leg is strong, small, up to 5 cm tall, with a yellowish tinge and patterned golden streaks or spots.

Often located cream plates, descending to the stem. The pulp is juicy, burning juice appears on the fracture, which then darkens. Blackouts may appear during collection and transportation at touch points.

The cap is open, then funnel-shaped with the edges turned down, up to 12 cm in diameter. The skin is brown-orange, with a reddish tinge, covered with brown spots. Yellowish plates descend on a peduncle of the same color.

The pulp is fleshy, creamy white, when broken, it acquires a pink tint and releases a watery white liquid with a pungent taste and a slight mushroom odor. The mushroom is used for pickling and is considered conditionally edible.

In another way, oak mushroom is called oak mushroom. If you are interested in learning more about saffron milk caps, read the article "".

This dark mushroom is very tasty in pickles, acquiring a wine, reddish tint. The cap is round-flat, later sunken, up to 20 cm in diameter, brownish yellow with an olive tint or dark green, the surface may be covered with concentric circles. Curved edges, slightly fringed. The skin is slimy, especially in rainy weather.

A greenish sticky leg up to 8 cm high, tight and full, becomes hollow to the base, the surface is covered with dents. In the upper part, thinned plates of a yellowish-olive color descend on it. The white flesh is fleshy, grayish when broken, emitting a milky liquid, acquiring a lilac hue in the air. The hat is often dirty, the surface is covered with soil particles and debris, and must be scraped before cooking.

White podgruzdok (dry lump) (Russula delica)

White podgruzdok - a tasty and fragrant type of russula, the cap is whitish-cream with brown stains, up to 20 cm in diameter, rounded-convex, and then concave. The plates are frequent, creamy white, falling on an even or slightly curved sturdy stem. The pulp is tight, creamy, with a delicate mushroom aroma and a pungent taste.

The surface is usually covered with ingrown soil particles. In dry weather, dry fabrics can crack like parchment, which is why the load got its second name.

Distribution locations and collection times

Most often, these mushrooms grow in large groups, families, or, as mushroom pickers say, "flocks" in late summer and autumn in deciduous or mixed forests.

Real lump - a common species, found quite often in light deciduous or mixed forests, in lindens and birches. It settles in small meadows, and sometimes in rather large colonies. The best soils for its development are with white clay that comes close to the soil surface. Mushrooms are harvested from July until the very frost. Connoisseurs especially appreciate autumn harvests - the fruit bodies are not so well stored, but they also do not have a pungent bitterness.

Under thin aspen trees, according to its eloquent name, it is found aspen lump, forming neat glades, not far from one another, fused in the form of chain links. He loves to settle near the root system of poplars of various types, often growing in poplar plantations and forest belts. The collection time is only two months - August and September.

Bright yellow lump I chose spruce forests - under the thick paws of dark firs, small tight groups of these mushrooms grow, less often it forms whole meadows. Harvested in late summer and early autumn.

Oak lump grows in numerous families in oak forests, prefers soft calcareous soils, settles in abundance on the slopes of warm, sun-warmed hills. Tight greenish fruiting bodies of this species are found from the end of summer to the very frost.

Individually or in large groups in birch groves inhabits black lump... Collect it, carefully cutting off a short leg, during the period of mass offering - from mid-July to late summer.

Podgruzdok white grows singly or in glades in oak groves, birch and mixed forests. The collection begins in the middle of summer and lasts until September.

False milk mushrooms and doubles

Conditionally edible milk mushrooms and some species similar to them are not poisonous, but have an unpleasant taste. They are successfully used in cooking after preparatory processing - prolonged soaking or boiling in slightly salted water.

Light mushrooms grow in clearings or rows in deciduous forests, rarely among conifers, they love dampness and thick shade. A hat with a diameter of up to 20 cm, convex or flat, then concave, cream, with more light shade, brown spots quickly appear at the site of damage.

The pulp is dense, but fragile; at the break, a viscous white liquid is released, it tastes pungent, with a taste of bitter pepper. Eating is permissible in a salted form and only after prolonged soaking with frequent water changes. Dry powder from fruit bodies is used as a spicy hot seasoning.

Camphor milky often grows near conifers on moist mossy soil and on lost wood. The hat is 5–6 cm in diameter, convex, then concave, with a wavy edge, glossy, reddish-brown in color. The plates are pinkish, then brown, descend on an even thin leg up to 5 cm high, at the bottom of the tuberous shape.

The pulp is brittle, friable, brick-brown, with a very strong, rather unpleasant odor camphor or dry sweet clover. At the break, a whitish sap is released, which does not change color in air. The characteristic smell will not allow the mushroom to be confused with others, as well as to use it for food.

In oak and birch forests from mid-summer to October, you can meet violin - a conditionally edible mushroom with a pungent taste, growing in large meadows. The white cap is fleshy, covered with villi, concave, later taking the shape of a funnel, with bent edges, up to 25 cm in diameter.The plates are creamy white, sparse, descending to a rounded stem up to 8 cm high.

The pulp is white, brittle, when broken, it emits an acrid milky-white juice. The leg is almost completely buried in the ground, so only the violin hats are collected. Before cooking, they are soaked for a long time, and then used for pickles.

In the dampness of conifers or mixed forests, as well as in birch forests, one by one or in clearings, golden milky grows, attributed to conditionally edible mushrooms. The fleshy cap is light yellow, darkens and becomes purple at the points of contact, the velvety edges are bent down. The form is extended, then concave, the surface is sticky. The plates are yellowish, frequent, descending to a pale yellow high leg.

The pulp is creamy white, emitting a caustic liquid of milky color, with a pleasant smell. Suitable for pickles and making marinades after soaking or boiling.

Beneficial features

Highly nutritious fleshy mushrooms are rich in easily digestible proteins, carbohydrates, minerals and vitamins. Content protein in fruit bodies it is high - up to 33 g per 100 g of dry matter; in boiled form they can be successfully used in dietary nutrition as a substitute for meat or fish.

Significantly represented b vitamins, carotene and ascorbic acidpositively affecting the functioning nervous system, stability of immunity, work of hematopoietic organs.

Mushrooms, unique of their kind, contain an active form vitamin D, in a similar form, it is found only in animal products. This essential element is essential for the prevention of osteoporosis, maintains healthy skin and hair, and directly affects the absorption and balance of calcium and phosphorus.

Minerals present in mushroom tissues - sodium, magnesium, calcium and phosphorus are in an accessible form, are quickly absorbed and replenish the content of these substances in the body.

Active antibacterial substances, suppressing tubercle bacillus, its positive effect in the treatment of kidney diseases, in particular, urolithiasis, is also known. These healing properties are widely used in traditional medicine.

During the preparation of pickled pickles, during fermentation with the participation of lactic acid, special substances are produced that have an anti-inflammatory effect and lower cholesterol levels.

Contraindications

Mushroom meals are too heavy food for people with dysfunction of the pancreas, liver and gallbladder.

The constant excessive consumption of these products, saturated with a large amount of active substances, can lead to sensitization of the body, an increase in its sensitivity, and the manifestation of allergic reactions.

Eating improperly prepared fruiting bodies, especially conditionally edible species, will cause disruption of activity gastrointestinal tract and excretory system.

People suffering from hypertension and kidney disease should be careful to include in their diet spicy, salty and sour mushroom dishes, in small portions and only occasionally.

Children under the age of seven and pregnant women should not eat food made from forest mushrooms.

The best recipes for cooking dishes and preparations

All milk mushrooms are good for food after soaking for two to three days, while the water is repeatedly changed, pouring fresh water. This is the only way to get rid of the bitter taste of pulp and acrid juice. Salted fruit bodies are not only an exceptionally tasty snack, they are an excellent preparation for first courses and stewing.

Pickles from black mushrooms

For 5 kg of prepared mushrooms, take 200 g of salt, black currant leaves, garlic, dill, black peppercorns and other spices and spices to taste.

Pickles can be cooked in a cold way, and then the preparation will turn out to be more tasty, and with a hot, faster method.

Cold salting

The cleaned fruit bodies are immersed in cold water for three days, which is replaced several times a day. After that, they are laid down with their hats in a bowl, sprinkling the rows with salt and spices, covered with a cloth and the load is laid. Pickles are ready for 30–45 days.

Hot salting

Mushrooms are boiled until tender and placed in a suitable container, sprinkled with salt, spices and pressing down with a load, as in the previous case. With this method, pickles are cooked for two weeks.

Canned pickles

For one liter can of conservation, take 4 tablespoons of 5% vinegar, salt, black pepper, a few bay leaves. A hot brine is prepared at the rate of 20 g of salt per 1 liter of water.

Mushrooms salted for 30-45 days are laid out in a colander, examined, removing damaged fruit bodies, and washed running water... As soon as the water is completely drained, the workpiece is placed in jars on a layer of spices, then vinegar and prepared hot brine are poured. Preservation is put on sterilization, keeping the liquid in the jars while boiling for at least one hour, then sealed.

Pickled milk mushrooms

For 5 kg of prepared mushrooms, take 200 g of salt, 300 g of sugar, 400 g of sour milk.

Fruit bodies are cut into pieces, dipped in hot water, salted to taste, boil for two minutes and strain in a colander. They put them in a bowl in layers, salt, put sugar, press down, releasing excess air, and pour in sour milk, covering the pickling with a cloth, put a load on top.

At a temperature of 17-19 ° C, the product can be consumed after two weeks. For long-term storage, the workpiece is packaged in jars, poured with brine at the rate of 20 g of salt per 1 liter of water and sterilized for 40-50 minutes, after which it is sealed.

Loved in folk cooking, milk mushroom, thanks to its inimitable aroma, excellent taste, and undoubted nutritional value deserves the closest attention of mushroom pickers. The obvious advantages - excellent yield, the absence of poisonous counterparts and high transportability make this species one of the best trophies for lovers of "quiet hunting".

You will learn more about milk mushrooms and their distinctive features from the video.

Surprisingly, in the past, white milk mushrooms in Russia were valued higher than other mushrooms. Moreover, only they were collected, completely ignoring the rest of the representatives of the mushroom kingdom. In Europe, on the contrary, they were recognized as mushroom pickers and are still recognized as false, absolutely inedible, so they were almost never taken.

What a truly royal mushroom looks like

A real milk mushroom has a milky white or yellowish cap. In young fruit bodies, it is flat; as it grows, it takes the shape of a funnel. Its edges are tightly wrapped inward and decorated with a small fringe. The thick leg is hollow inside. The pulp is white with a fruity aroma. Milky sap is very acrid, in the air it becomes yellowish.

This mushroom prefers the neighborhood with a birch. Grows in deciduous and mixed forests. Milk mushrooms are harvested from July to September.

In Europe, it is considered false, inedible due to bitterness, while in Russia it is exceptionally good for salting. In the old days he was called "the king of mushrooms". From time immemorial, during fasting, it was considered a real table decoration.

Milk mushrooms are very difficult to find. They hide under leaves, but they always grow in large groups. Therefore, mushroom pickers who are lucky enough to find them never leave with an empty basket. On the contrary, they start looking for containers where they can still put the milk mushrooms. And they try to remember the places where this amazing and in no way false mushroom grows.

The main types and names: their differences from real milk mushrooms and some false mushrooms

It is possible to distinguish real milk mushrooms from other varieties, which many mushroom pickers consider false, not only from the photo, but also by remembering a brief description of each mushroom.

- Conditionally edible mushroom. The fleshy white cap is bent in young individuals, while in adults, on the contrary, its edges are open and wavy. Covered with white fluff resembling felt. The plates are rare. Milky juice in the air becomes reddish, the flesh itself becomes greenish-yellow. It grows in both deciduous and coniferous forests... Experienced mushroom pickers distinguish this species from the rest of the mushrooms and even some false representatives by the characteristic creak that appears if you hold a wet knife or finger over the mushroom head.
- Pepper milk. Conditionally edible mushroom. The hat is white or slightly creamy, darker in the center. The skin is smooth or slightly velvety. In young fruit bodies, the edges of the cap are bent; as they grow, they straighten. The plates are frequent; if damaged, they turn yellow-brown. The leg is dense, tapers towards the base. Milky juice does not change color, only occasionally it can turn a little yellow or acquire a greenish tint. It is found in deciduous and mixed forests, rarely in conifers. Because of its very bitter taste, many consider it inedible and even call it false. However, after processing, the mushroom can be salted and dried. Dry pepper milk mushrooms are an ideal seasoning for dishes, which can easily replace black pepper.
- Aspen milk mushroom (lat.lactarius controversus). Conditionally edible mushroom. Very similar to other types of milk mushrooms. He has a white, fleshy cap covered with fluff. In young mushrooms it is tucked up, in adults - its edges are straightened. The stem is low and dense, narrowed at the base. May have a pinkish tint, powdery at the top. Abundant milky juice does not change color. The main distinguishing features are the pink shade of the plates and the proximity to aspen, poplar, alder or willow. But do not be intimidated and assume that this is a false lump.

- . Conditionally edible mushroom. The hat is milky. Its diameter is only 8 cm, while in other types of milk mushrooms it can reach 20 cm. It abundantly secretes milky juice that does not change its color. Low-odor pulp. The fungus prefers deciduous forests. The main difference from false and other types of milk mushrooms is that the cap is covered with thick fluff.
- Parchment milk. Conditionally edible mushroom. A white cap with a smooth or wrinkled skin that becomes yellowish with age. The plates are frequent, yellow-white. It differs in a long leg in comparison with other milk mushrooms, which can reach 10 cm in height. Such a mushroom is found in both deciduous and mixed forests. The harvesting season is shorter - late summer - early autumn.
- Conditionally edible mushroom. The cap is white, dry, sometimes slightly velvety. The color of the plates is white or cream. The leg is quite high - up to 9 cm, tapers towards the base. Milky sap slowly takes on a greenish tint. With age, the mushroom becomes covered with yellowish or pale-yellow spots. It grows only in deciduous forests.
- Not a false, but a conditionally edible mushroom. A very large hat (up to 25 cm) of golden yellow color with a felt surface. Turns brown when pressed. On the edges it is covered with reddish scales. Concentric zones are clearly visible on the surface. In the place of the cut, the flesh of the mushroom turns slightly yellow, and the emitted milky juice acquires a grayish-yellow tint. The leg is thick and small, completely covered with yellow pits, which is hallmark... The mushroom prefers to grow next to spruce and birch. This species is found in both deciduous and coniferous forests. In the West, it is considered false, that is, poisonous due to strong bitterness.

In addition to these species, white lactose is often confused with white lump.

It is an edible russula mushroom, but not false. He belongs to the genus Russula. The main difference is the very dry cap and its rather large size. Young mushrooms are white, adult fruiting bodies eventually become stained from a yellowish to rusty hue. Podgruzdok differs from the white milk load with its leg. It is wide at the base, and tapers upward. Covered with oval brown spots. In addition, the mushroom does not emit milky juice, and its plates are bluish-greenish in color.

Are there false milk mushrooms?

The answer is pretty simple. False milk mushrooms do not exist. There are no poisonous species among this genus. In the mushroom guides, which are published in the West and in Europe, milk mushrooms are listed as inedible mushrooms. But experienced mushroom pickers say that they just need to be able to cook correctly. Of course, they cannot be considered absolutely safe, since there are species among them that differ in a very pungent taste. These mushrooms, if not properly cooked, can cause vomiting and diarrhea. That is why all milk mushrooms must be soaked before cooking, at least a day, often changing the water, and only after that salt. All other dishes are recommended to be prepared exclusively from salted mushrooms. It should be borne in mind that old specimens are very difficult to process and retain their bitterness. Because of this, it will not be possible to cook them deliciously, which means that it is not worth taking at all.

But still there are types of mushrooms that need to be treated with special attention when collecting and harvesting. It is camphor milk, pepper and violin. Unlike other milk mushrooms, they have a too hot taste and a harder pulp. But don't consider them false. They just need the most thorough preparation for processing and cooking.

How to cook milk mushrooms correctly?

Preparation for salting in mushrooms takes a little longer than in other mushrooms. Without delaying the process, they immediately need to be sorted out and cleaned. After that, it is good to rinse it several times in cold water, trying to remove all the sand as much as possible (otherwise it will later be unpleasant to grind on your teeth). Now you can start soaking. This stage lasts from one to three days. The water should be changed at least three times a day. And only then can the mushrooms be salted. Some advise to boil them for ten minutes before this, but experienced mushroom pickers note that in such cases the real taste and aroma of the mushroom will be lost.

Prepare white lump and other types of these mushrooms are simple. You need to take 40 g of salt for every kilogram. They are placed in containers (preferably wooden tubs) with the caps facing up, sprinkling with salt layer by layer. If desired, add cherry, currant, oak leaves, garlic cloves and pepper. However, it is worth remembering that the sharp aroma of spices and spices interrupts the true smell of mushrooms. After the container is filled, it is removed to a cool place and placed under oppression.

Salting the mushrooms should last at least 30-40 days (or even two months) - this is the time required for complete fermentation. And only then they can be eaten. Although some mushroom pickers believe that only one to two weeks is enough. But it's not worth risking your health.

Mushroom poisoning: what to do?

The first symptoms of poisoning false mushrooms always alike. After a few hours, a person begins to feel weakness and pain in the abdomen, he begins to feel nauseous, after which vomiting and loose stools appear. So the body is trying to get rid of toxins in all available ways. If you do not begin to provide assistance at this stage, the condition can worsen to the point of dehydration.

First aid for poisoning with false mushrooms is gastric lavage. It is necessary to force a person to drink water or a weak solution of manganese, and then induce vomiting by pressing on the root of the tongue. The procedure should be repeated several times.

As soon as the nausea and vomiting have subsided, you can begin rehydration - to restore lost fluid. Sweet warm tea or pharmaceutical preparations, for example, "Regidron", will help here. Drinking during this period should be abundant. In addition, a person needs warmth and peace.

In case of poisoning with false mushrooms, you can not refuse qualified medical care. Even if everything was done correctly, a specialist consultation never hurts. You need to treat your health responsibly, and not rely on the usual and familiar "maybe" ...

There is a fairly widespread opinion that white and black milk mushrooms are good for food only in salted or pickled form. It's all about that specific and clearly felt bitterness, which is characteristic of this type of mushroom. But experienced mushroom pickers and skilful housewives know perfectly well how to fry milk mushrooms in such a way that a very tasty dish is obtained that can be used both as a main dish and as a side dish.

Why are milk mushrooms bitter

Many people, answering the question whether it is possible to fry milk mushrooms, give an unambiguous negative answer, rightly pointing out the excessive bitterness of these mushrooms.

Curious. In most European countries, for a very long time, these mushrooms were considered, if not poisonous, then inedible. Later they began to be eaten in salted or pickled form. But the recipe for fried milk mushrooms in most European countries is still practically unknown.

The reason for the bitter taste lies in the biochemical composition of these mushrooms. Their pulp contains a significant number of so-called milky vessels. At the slightest damage to the structure of the fungus, these vessels secrete a special juice, which gives the characteristic astringency and bitterness during heat treatment.

How to get rid of bitterness

In addition, one cannot ignore the financial benefits of using various types of mushrooms in the diet. Even purchased mushrooms are quite comparable in cost to most types of meat and fish products. And with self-collection, their cost practically tends to zero. In addition, in addition to purely gastronomic pleasure, we must not forget about the pleasure that the "quiet hunt" gives to a real mushroom picker.