Milk mushrooms

This mushroom (Lactarius resimus) is a cap mushroom, belongs to the genus lactic. The diameter of the cap is usually 5-20 cm, its middle is concave, a small amount of mucus is observed. The edges are shaggy, has a white color.

The leg of the breast is thick, short. The pulp is slightly tart. It mainly grows from the beginning of summer to the end of autumn. It can grow both in groups and singly. An incredibly valuable mushroom that can be eaten. It has practically no smell.

Such mushrooms are a real trophy for mushroom pickers and berry pickers. However, finding it is not so easy. You should, of course, know what types the breast is divided into, what it carries in terms of benefits and harms, and also what are its areas of application today.

It is about this and much more that we will tell you in our article.

This species grows predominantly in forests entirely birch or where there is a partial admixture of birch. Mushrooms appear in July and can be found until September.

The size of the hat reaches 20 cm, but no more. It is almost flat, depressed in the middle, shaggy edges are bent down. Over time, the form becomes funnel-shaped, covered with a small amount of mucus, the color is milky white or light yellow.

The leg can have a length of up to 6 cm, and its thickness does not exceed 5 cm. Smooth, white, occasionally may have yellow spots. The pulp is quite brittle, elastic with a pleasant aroma of mushrooms. Although the smell is pungent, it is unlikely that mushroom lovers will not like it.

This mushroom is good because it mainly grows in families. So, you found it alone, and you will be able to collect an impressive amount. But their search is not so easy, because often the fungus hides under the foliage. This will require very high attention to bring the clump of fallen leaves into your field of vision. It is on the tubercles of leaves or moss that you should pay attention. This is the first sign of a successful search.

Such a mushroom can be eaten, but only in a salty form.

A rare species of milk mushroom, which is found in the northern parts of the forest. Growth begins in July and ends in September. Outwardly very similar to the real one. However, it is possible to distinguish two mushrooms from each other due to the intense yellow color.

The product is edible, eaten only after salting.

Also a rare mushroom that grows mainly in Siberia and in the European part of the Russian Federation. Appears in August and occurs until October. The mushroom is in many ways similar to the Yellow one, since it also has a yellow cap. However, the milky sap turns purple when exposed to air. The same shade is observed in the study of plates rarely located on mushrooms.

It is edible, eaten after salting.

You can find it quite rarely, it grows abundantly in poplar forests, and also likes to develop near aspen. Appears in July, you can find until October.

The hat has a diameter of no more than 20 cm, it is flat, convex. Initially, it has a depression in the middle, edges bent down. Then it takes on a funnel shape. The color is white, sometimes pink spots may appear. The plates are also white and pink.

The leg is dense, rather short, has a whitish or pinkish tint. The pulp is white, milky juice is caustic.

This mushroom is edible, eaten after salting.

Most often found in the northern parts of birch forests. It can also be found in coniferous forests from July to the end of October. The hat has a diameter of up to 20 cm, almost flat in shape. First, it is depressed in the middle, the edges are bent down. Then it becomes funnel-shaped. The middle can be sticky, olive-brown. The edges are lighter, the plates are brown.

The legs of such mushrooms are short and thick. In young mushrooms, they are solid, but eventually become hollow, brownish-green. The flesh is white, darkens when broken.

The mushroom is edible, eaten after salting. Perhaps the most resistant to salting. If you soak them properly, the bitter taste will disappear, the structure will become dense and crispy.

When you throw it to cook, do not worry. Under the influence of temperature, the mushroom will begin to change in color. First it will turn purple. Then the color will turn into cherry, or maybe bright red. Beautiful, and delicious too.

The plates are private, the hat is naked and hairless. When broken, the flesh acquires a green-blue hue. Looks like a violin. Mostly found in oak forests in the southern part. It grows from July and you can find them until November. The most actively distributed in the Caucasus.

This mushroom is edible, eaten after salting. However, for cooking, you must first soak and boil.

It is interesting that we are now talking about a purely Russian mushroom. Almost nothing is known about him in the West and in the East. But on the territory of modern Russia milk mushrooms have been valued for many centuries.

You can meet them in Siberia, in the Volga region. Favorite forests - light, birch, mixed.In fact, the main condition is the presence of an admixture of birch in the forests. The yellow species loves coniferous forests, aspen - in poplar and aspen forests, pepper - in central Russia.

In fact, mushrooms are considered a great alternative to meat. Therefore, do not neglect this product for those who are overweight and are trying to lose extra pounds by switching to a more proper diet.

One way or another, for 100 grams of this mushroom we get:

The mushroom also contains 0.5 grams of ash and 88 grams of water.

In terms of the chemical composition of the breast, the presence of the following components can be noted:

• Squirrels,
• fats,
• Vitamins of groups E, B, C, D, PP and A;
• Polysaccharides;
• Potassium, calcium, phosphorus;
• Cellulose, etc.

These mushrooms can not only be enjoyed because of their great taste. Along with this, you also get a huge benefit.

The positive features of mushrooms are manifested in the following:

• Act as a diuretic;
• Helps to remove stones from the kidneys;
• The composition of the fungus includes components that destroy many pathogens;
• Able to overcome Koch's wand;
• Improve human immunity;
• Contribute to the activation of mental activity, memory;
• Stimulate digestion;
• Normalize the functioning of the nervous system;
• Control the level of sugar;
• Clean the vessels;
• Help to cope with tuberculosis;
• Improve the general condition of the body weakened after illness or injury;
• Have a positive effect on weight loss, fight against obesity;
• Remove warts;
• Improve the condition of the skin, hair and so on.

As you can see, the benefits of this mushroom are huge.So, if possible, look for them in the forest or purchase them in stores. We will talk with you today about how to choose them correctly.

As such, milk mushrooms have no contraindications. But some features need to be taken into account:

• This is a heavy food for the stomach, and therefore it is necessary to eat the mushroom carefully;
• Not recommended for those who have problems with the gastrointestinal tract;
• Do not give to children under 7 years of age. Their stomachs are weak for such a product;
• With serious liver diseases and pancreatitis, you should not eat them;
• Do not eat raw milk mushrooms, as this threatens with severe poisoning;
• The breast is not just edible, but conditionally edible. In this regard, it needs careful and proper processing. Only after that it is allowed to eat.

No, getting their fungus drinking juice will not work. Milk mushrooms have milky juice. It has a rather bitter taste. Because of it, the mushroom needs thorough soaking. For example, a white species is soaked in water for a day, and a black one is best left for a couple of days. In some cases, to get rid of the bitterness of the juice, salt is added to the water.

Soaking not only eliminates the milky juice, but also makes it easy to clean the mushroom. Look carefully under the moss. It's not uncommon for slugs to creep in.

The percentage of useful proteins is more than 30. This clearly indicates that there are more of them in this product than in beef.

Unlike many other edible mushrooms, milk mushrooms are mostly salted. Drying them is not recommended.

The mushroom has been widely known for many centuries as the best mushroom in the cooking of the Slavic peoples. Soups are boiled from it, fried with potatoes, a whole range of various dishes are prepared.In fact, any dish where the use of mushrooms is provided is suitable for milk mushrooms. You just need to properly process it first.

Have you ever tried to make a vinaigrette but also add salted milk mushrooms to it? If not, then we strongly recommend preparing this salad.

The ingredients you will need are the following:

• Beets - 200 g;
• Carrot - 100 g;
• Potato - 150 g;
• Pickled cucumbers - 100 g;
• Fresh cucumbers - 100 g;
• Salted milk mushrooms - 250 g;
• Green peas - 40 g;
• Sunflower oil - 50 g.

Now let's start cooking. Boil vegetables until tender (potatoes, carrots, beets). Let them cool and then peel. Cut finely or as you like more. All types of cucumbers are cut into small cubes, and green beans need to be cut into strips. All components are combined, poured with oil and laid out on plates.

Classic recipe

Soak the mushrooms in water, adding a little citric acid and salt. Let stand like this for two days, but every morning and every evening the water must be changed. Now put the mushrooms in a glass jar. There should be some salt at the bottom of the container (thin layer). The mushrooms are placed with their hats down. Sprinkle salt on top. Please note that for 1 kg of product there are about 45 grams of salt. When the jar is full, cover it with a cloth. Place a circle on top, and put a weight on it.

After a couple of days, the juice from the mushrooms will appear, they will be compacted. This will add more mushrooms to the jar. Do this until the mushrooms stop settling. Do not unload. Upon completion of the laying of mushrooms, they should be in brine. If it is not enough, add a little boiled water with a small amount of salt. The product is salted for 1-1.5 months in a cold place.

Quick salting

Let's just say it in a hurry. To do this, the mushrooms are soaked for a day, then cleaned. Pour cold water, boil for 20 minutes after the water boils.

Now add black pepper (peas), a little salt, bay leaves, you can clove. This will give you a fragrant brine. Let cool, add vegetable oil and chopped onion. Best served with potatoes.

Marinating milk mushrooms is quite simple. Please note that for 1 kilogram of the product you will need the following number of components:

• Carnation - 3 things;
• Allspice - 3 peas;
• Salt - 1.5 tablespoons;
• Water - 1.5 cups;
• Vinegar;
• Bay leaf - 2 pieces.

Wash the mushrooms, clean from adhering dirt. If the hats are small, leave them whole. Large ones should be cut. Cover with cold water and cook for about 20 minutes after the water boils. Be sure to remove the foam during the cooking process. Remove the mushrooms from the stove, drain the water.

For the marinade - Pour 1.5 cups of water into a saucepan, add salt and vinegar. The mixture should not be acidic. Add the indicated spices and the mushrooms themselves. Cooked in the marinade for 15 minutes. Stir as the mushrooms may stick.

Place the mushrooms in jars, fill with the resulting marinade. Never use plastic lids. This will lead to the formation of mold on the mushrooms. Turn the jar upside down and hold it until the brine has cooled. After that, place in the refrigerator. Milk mushrooms will be ready for use in 40 days.

For some reason, many people believe that it is impossible to fry this type of mushroom. Although no one really gives an answer to the question "Why?". Do not be afraid, after frying it will definitely not become poisonous. Let's just say that it is best to fry white milk mushrooms.They have a pleasant appearance, excellent taste when frying.

We will share with you several recipes, each of which has been tested. Tasty, satisfying and healthy.

mushroom preparation

Before frying milk mushrooms, they need to be prepared. To do this, clean them, remove the damaged areas with a knife. After that, send them to the pan for cooking. This will take about 15 minutes. Remove water, cool. Now cut into small pieces. Everything, you can start frying.

Simple fried milk mushrooms

After preparing the mushrooms, put them in a heated pan. Immediately turn the heat down to medium and start frying. Use a wooden spatula, constantly stir the mushrooms. Add salt according to your taste. The water that comes out of the mushroom will gradually evaporate. You need to fry until a golden crust forms. Before the end of the frying, literally in 3 minutes, add one tablespoon of high-quality butter.

If you want to fry with onions, then cook it better separately or add it at the end. Otherwise, the onion will simply burn.

with potatoes

It is also very tasty to fry milk mushrooms with potatoes. Do everything according to the previous recipe. When the water has almost evaporated from the pan, add the peeled, chopped potatoes. Bring the dish to readiness. You can add your favorite seasonings, but not salt. Otherwise, the potatoes may fall apart. Add fresh herbs if desired.

With sour cream

Again, we act according to the first recipe until there is almost no water left in the pan. After that, add half a glass of sour cream, finely chopped onion and salt. Close the pan with a lid, simmer until tender. Stir occasionally and add water if needed.As a result, you should get a sour cream mass that resembles custard in its consistency.

Of course, no one argues that the most delicious milk mushrooms are salted or pickled. However, even when fried, they play wonderfully with our taste buds.

This mushroom has proven itself in medicine. Moreover, both in pharmacology and in folk recipes.

• A striking example of the successful use of mushrooms is pepper mushrooms. It is widely used in pharmacology, is part of many drugs.
• This fungus is an important component of drugs that are aimed at combating tuberculosis.
• In folk medicine, there are a number of recipes using this plant. They help with cholelithiasis, lung problems, etc.
• The use of this product in food does not increase the level of glucose, and therefore it is recommended for those who suffer from diabetes.

As you already perfectly understood, this is a very tasty mushroom. Therefore, after champignons and oyster mushrooms, gardeners began to actively grow these mushrooms.

There is another way, which involves the collection of spores and the development of mycelium. Efficiency is not always high, since there is no guarantee of the correct development of mycelium. It is not surprising that so far no one has learned to grow milk mushrooms on an industrial scale, as happens with oyster mushrooms and champignons.

To find a milk mushroom, go to birch forests or wherever they are. The fact is that it is with this tree that the mushroom loves to form a symbiosis.That is, to connect your mycelium with birch roots.

Hats can be overlooked, as they are often located under fallen leaves. Arm yourself with a long stick to clear the foliage and not accidentally crush the mushroom.

Outwardly, it is not difficult to determine this mushroom. His hat is milky white, sometimes with yellowish hues. The center is depressed, the edges are with fluffy fringe. If the mushroom is mature, the stem is hollow, no more than 6 cm long. Also, the peculiarity of the mushroom is that even in dry and sunny weather, they remain wet to the touch.

Watch the following video for some more practical tips for finding mushrooms.

As soon as you have collected mushrooms, do not rush to go to the sofa to relax and enjoy the harvest. They need to be processed first.

To do this, wash the mushrooms well, clean them. The legs with parts of the mycelium must be cut with a knife. Take an enameled bucket, put mushrooms in it and sprinkle with a handful of salt. Add water to the bucket first.

If you plan to pickle mushrooms, then they will have to be soaked for at least 3 days. At the same time, the water in the bucket is changed three times a day.

Such processing will completely get rid of all toxic substances. So, the mushrooms will be completely safe.