home » Summer shoes » When milk mushrooms appear in the middle lane. He called himself a load - climb into the back: a detailed description of the load

When milk mushrooms appear in the middle lane. He called himself a load - climb into the back: a detailed description of the load

To all mushroom pickers and amateurs delicious snacks dedicated. In this article, we will study in detail the information about mushrooms. It will be interesting.

Milk is considered a real Russian mushroom. In western, eastern and southern countries they don't even know about them.

In our region, these mushrooms were able to firmly enter the consciousness of every person. They are considered the most wonderful forest gift, and therefore have won the hearts of our compatriots.

In many regions of Russia, for example, in Siberia, these mushrooms for a long period of time were one of the types industrial mushrooms... Ideal nutritional properties together with wide fruiting - that is why they are in demand among people.

The main purpose of the mushroom is salting. Other dishes must be prepared from salty preparations. But mushrooms are not suitable for frying, stewing and other similar cooking methods.

There is so much protein in the milk mushroom that it can easily replace meat. A particular benefit of the mushroom is that it is used to create drugs that fight tuberculosis. After all, the components of the fungus are able to neutralize the dangerous Koch's wand. Next, we will consider in detail the types of mushrooms.

Edible milk mushrooms - yellow, black, white, peppery, wet, poplar, aspen, red, parchment, glaucous, oak: varieties, description, photos

There is a very large assortment of milk mushrooms. Let's take a closer look at the most popular of them:

The cap of the mushroom has a size of about 12 cm in diameter. By itself, it is flat, convex, over time it becomes funnel-shaped, fleshy, dry, red-brown, dull.
The cap of mature mushrooms is dark red or red-brown. Some species have light circles on the cap.

The flesh of the mushroom is thin, has a resinous aroma. The juice is burning, pungent, white, abundant enough. When the mushroom begins to age, it becomes covered with a white coating.
The leg of the mushroom is 10 cm, no more than 2 cm thick. Young mushrooms have a whitish surface, old ones - pink or rusty-red.

Swamp bush

The swamp species is considered lamellar. Milk mushrooms grow on the ground in heaps, in small groups. The mushroom itself breaks easily and is very fragile.
Swamp mushrooms are found almost everywhere, they adore wet areas, lowlands. The mushroom season starts in early summer and ends in November. However, the most peak season considered August or September.

The mushroom has a 5 cm cap, open in shape, in some cases the cap looks like a funnel. In the central part there is a sharp little tubercle. The hat can have a reddish, reddish-brown, brick color.
The leg of the mushroom is quite dense, below it is covered with fluff. The color is the same as the color of the cap, sometimes a little lighter.

Oak lump

This species is considered lamellar. The plates of the fungus are wide, have a whitish-pink or reddish-orange color.

The cap of the mushroom is wide, in the form of a funnel. The leg is dense, flat at the bottom, narrowed.
The juice is spicy, white. Surprisingly, when in contact with air, it does not change color at all.

Milk yellow

The mushroom cap has a size of up to 10 cm in diameter in the form of a rounded funnel with a slightly curled edge
The color of the yellow breast is golden yellow. The flesh is white, which turns yellow after contact

The juice is snow-white, after contact with air it changes color to grayish-yellow
The mushroom leg is shortened, thick, up to 9 cm long and up to 4 cm wide

The diameter of the mushroom cap is from 6 cm to 30 cm. It can be flat, convex, or slightly depressed in the central part.
The skin is white or covered with small spots color pink... Sometimes there are individuals with a small fluff on the surface of the cap.

The flesh of the mushroom is white, breaks well, smells a little like fruit, tastes pungent.
The leg is up to 8 cm long, strong, white or pink.

Parchment milk

The hat can be 10 cm in size. Flat and slightly convex, over time it becomes in the form of a funnel. White, turns yellow after a while

The surface of the cap is wrinkled or smooth
The pulp of the mushroom is snow-white, bitter. The leg is elongated, white, narrow at the bottom

The hat is up to 18 cm in diameter, slightly convex. Becomes funnel-shaped after a certain time
The surface is creamy, white, matt. Often covered with red spots and cracks in the center

The pulp of the mushroom is white, breaks well
After the incision, a sticky and very thick milky white juice appears, which changes to greenish

This species has a fairly dense pulp, in which an unusual milky juice is released on the cut. This juice is pungent and pungent. Collapses after contact with air

The hat is flat, depressed in the center, dry, smooth, sometimes shaggy
The leg has a length of up to 9 cm.Bottom narrow, dense

Black milk

The cap is very large, sometimes up to 20 cm in diameter.In the central part, depressed
In wet weather, the cap becomes mucus and becomes sticky.

The leg can grow up to 8 cm in width up to 3 cm
The shade of the hat is constantly changing, from olive to brown

This mushroom is not common. As a rule, the mushroom grows in poplar, aspen forest

The hat reaches a diameter of 20 cm, is flat, convex, has edges bent downwards
The leg of the mushroom is short, dense, pink or white

Also called white, wet
The mushroom cap is large, up to 20 cm in diameter
The young breast has a white cap, round and convex

Over time, the mushroom cap becomes a funnel
The pulp is snow-white, fleshy, has a specific smell
The leg of the mushroom is strong, even, up to 5 cm in length and up to 3 cm in width

This mushroom is reddish brown in color.
The diameter of the cap can be up to 20 cm
The surface of the cap is matt, light brown
Very rarely bright orange or red

In wet weather, the surface of the mushroom becomes covered with mucus, so it becomes sticky.
The pulp is brittle, it can be white or reddish. A recently cut mushroom has the aroma of boiled crabs or has a herring flavor.

Other milk mushrooms are still found in nature, but they are more rare. But there are many types of mushrooms.

White and black milk mushrooms: benefits and harms

Many argue that mushrooms are either edible or poisonous. However, there are still conditionally edible ones. This category includes black milk mushrooms.

Professional mushroom pickers, of course, know about this. But, and beginners do not know this. This type of mushroom is called conditionally edible, since it contains poison.

If you just fry the black milk in a pan, then this poison will not disappear anywhere. As a result, you can get severe poisoning or even die.

Such mushrooms must be thoroughly washed out, and after that cook for 3 hours. Only in this version all the poison will disappear.

White milk mushrooms bring both harm and benefit to the human body. It all depends on how well the mushroom is cooked.

Where, in what forest do milk mushrooms grow?

There are situations when in one forest there will be a lot of mushrooms, in another there are very few or only poisonous ones. The correct selection of the forest is a huge success in that they will be found. If you decide to go for milk mushrooms, pay attention to our recommendations:

The forest should be neither young nor old. Indeed, mushrooms have not yet appeared in a very young one, and the old forest is heavily overgrown.
Low grass should grow around each tree. As a rule, fungi are practically not found in tall grass.

Choose a forest that is very humid, or try to go in the morning when dew has fallen.
In a good area, the smell of mushrooms is felt. Where you want to find milk mushrooms, there is usually a mushroom smell and a damp aroma.

When to pick mushrooms?

If you decide to go in search of a mushroom mushroom, then you should consider the following: as a rule, this mushroom grows in a lowland, because they do not like dry soil. If sandy or dry soil prevails in the forest where you will go, then you may not look for milk mushrooms there.

Now let's figure out exactly when it is necessary to collect these mushrooms. It all depends on their variety:

Look for oak or aspen mushrooms at the end of July and until the end of September
It is better to look for a blue lump closer to August and until the end of this month
You can start harvesting yellow milk mushrooms and peppercorns from mid-summer until the end of August.
If you are looking for a black species then head to the forest in July. They will grow there until September

Of course, the terms that we have offered you are considered only conditional. Remember to keep the forest moist enough when picking these mushrooms. Because milk mushrooms do not grow in dry soil.

In addition, take a closer look at the local vegetation. If you see horsetail, then you will not find mushrooms in this area. This plant is considered the first sign that the soil in this forest is acidic. But a lump does not like such soil.

Are there any false milk mushrooms, poisonous, what do they look like, how to distinguish them from the real ones?

Among large assortment edible species mushrooms are given one of the first places. There is no mushroom picker who will bypass this mushroom, since it has a rather bright and nutritious taste.

It's a shame, but you can often find false squeaky mushrooms, which have a number of distinctive features. In addition, papillary milk mushrooms can get into the basket. It can cause quite serious poisoning.

If you want to understand what kind of appearance such a mushroom has, you need to see the real one live. You also need to get acquainted with the main distinctive features, compare these signs with the appearance of false mushrooms.

The initial appearance of the cap of an edible mushroom is as follows - the cap is convex, has curled edges. Over time, the cap becomes a different shape. Its edges rise, it turns out the shape of a funnel in the central part.
The hat of the edible mushroom is moist, quite dense. It can be white or cream in color. As a rule, it is covered with twigs, dirt, mucus.
Plates of edible mushroom are white, with yellow edges. The edges themselves are wide or rather loose. If you take a false mushroom, then it has dense, hard and thick plates that look unnatural. Often, it is thanks to the plates that you can distinguish a real mushroom from a poisonous one.
Real milk mushrooms have a large amount of milky juice.
The edible mushroom has only white flesh.

Milk is a mushroom that has big number false twins. But many of these mushrooms are considered conditionally edible, since they are similar in certain characteristics to the real ones.

What poisonous mushroom can be confused with a milk mushroom?

The milky, which has a gray-pink color, is very similar to the white lumps. It should not be eaten as it is considered fatal to the human body.

This mushroom has a cap up to 12 cm wide, dense, fleshy, convex or flat-spread in the form of a funnel. From the very beginning, the mushroom cap has bent edges, which eventually descend, dry out, and become covered with small scales. When the mushroom ages, its cap becomes bare, becomes red, pink or pink-brown, and after drying, blurry spots appear on the cap.

The leg of the lactarius is dense, up to 8 cm long and up to 4 cm wide. The shape is in the form of a cylinder. The pulp of the mushroom is yellowish with a red tint. At the bottom, the leg is colored reddish brown. Milk grower grows from mid-summer to mid-autumn.

Mushrooms similar to black and white milk mushrooms: description, photo

There are a large number of mushrooms that resemble milk mushrooms in appearance.

People call this mushroom whitewash. Waves are very similar in appearance to milk mushrooms.
Mushrooms have a funnel-shaped head that is approximately 9 cm in diameter.
The cap has edges bent downwards. Young waves are white, but over time they turn yellow
The mushroom is considered edible and belongs to the 3rd category.
The wave is inferior to the usual mushroom mushroom in two ways: in its own size and in density. This mushroom is considered edible.

It is recommended to pickle or salt it. But before that, it must be soaked so that the bitterness disappears.
Waves grow in deciduous and mixed forests where young birches are present.
The period of their growth and development ranges from August to mid-autumn.
These mushrooms are often found in western Russia in small groups. However, in some regions of the country, they grow quite abundantly.

White load:

The name of the mushroom suggests that this representative looks like a mushroom in appearance. Podgruzdok refers to russula.
This mushroom is edible and belongs to category 2. The hat is different in color - from light shades to darker ones.

In dark mushrooms, the flesh becomes dark after cutting. The dark podgruzdok is inferior to the milk mushroom in color.
Light-colored representatives have a lighter flesh that retains its original shade.
The white undergrowth has no milky juice at all. It can be pickled or salted without soaking beforehand.
This mushroom is found in central Russia in mixed and deciduous forests.

The fungus is very rare. In appearance it resembles a lump
It got its own name because its hat tends to change in contrast. Young white mushroom

After a while, it becomes dark, almost black.
The pulp of the mushroom has a menthol flavor
The mushroom is, of course, edible. Included in category 3
It does not need to be soaked for cooking

How to distinguish a black milk from a pig?

The pig mushroom is considered lamellar. It differs in weight in that the size of his hat is 20 cm
A young mushroom has a convex, and eventually flat, funnel-shaped, velvety, yellow-brown cap
The flesh of the mushroom has a light brown hue, which darkens after cutting.
The plates of the fungus in the lower part are connected by transverse veins
These veins can be easily separated from the cap.

The length of the leg is narrow, monochromatic, about 9 cm
It is located in the center or a little on the side.
As a rule, the mushroom is found in the most different forests, in the form of large groups
Breeding period from mid-summer to mid-October

A fat pig is larger. Its color is dark brown, and the stem of the mushroom is velvety. In the first and in the second form, a large number of harmful compounds, including heavy metals, accumulate.

How to distinguish a white milk mushroom from a toadstool?

The cep mushroom does not have a tuber-shaped thickening, which is located at the bottom of the toadstool's leg. The toadstool itself is considered enough dangerous mushroom... Basically, its appearance resembles that of a russula.

Toadstool has a green cap, in some cases almost white. There is a ring on the stem of the mushroom near the cap. If you do not want to confuse this mushroom with a white milk mushroom, remember next rule: mushrooms that are intended for salting have a hole in the stem. This suggests that this or that mushroom is considered edible.

How to handle milk mushrooms after collection?

You need to know that every mushroom tends to deteriorate quickly, therefore, they need to be washed and cleaned as quickly as possible.

First, wipe the mushroom with a dry piece of cloth.
Then remove dark places from it and clean the leg from dirt.
If the mushroom is very dirty or wormy, then it must be placed in cool, salty water.
After soaking the mushroom, you can cook it.

Video: Where to look and what do real milk mushrooms look like?

In Russia, milk mushrooms from ancient times were considered one of the the best mushrooms... They were collected almost in carts, and salted in whole barrels. Europeans did not share such a love for these mushrooms, and in some regions they were recognized as completely unsuitable for food.

Milk mushrooms belong to the russula family. They are distinguished from other mushrooms by a funnel-shaped cap, as well as a rather high density and weight. There are many types of milk mushrooms - white, black, oak, gold, aspen, etc. The most delicious and aromatic of all of them is the real one.

Useful properties of mushrooms

The main value of mushrooms is their high protein content. There is even more of it in these mushrooms than in beef and chicken meat... Moreover, the protein contained in them is absorbed by the body very well. In addition to it, milk mushrooms are rich in thiamine, ascorbic acid and riboflavin. They are also the only non-animal product that contains vitamin D. This property of milk mushrooms can be very useful for vegetarians. At the same time, milk mushrooms perfectly saturate and give a long-lasting feeling of satiety.

Another advantage of milk mushrooms is that they do not lead to an increase in glucose levels. In this regard, they can be safely eaten by diabetics. Those wishing to lose weight are also advised to consume aspen, yellow, black or white milk mushrooms. The benefit of mushrooms in this case lies in their ability to remove toxins, and due to the diuretic effect, excess fluid.

Uses milk mushrooms and traditional medicine... Their regular consumption has a beneficial effect on nervous system... With the help of such mushrooms, you can prevent depression and nervousness, reduce the likelihood of stress. Milk mushrooms also help in the treatment of certain diseases. Most often, traditional medicine uses them for diseases such as urolithiasis, cholelithiasis, pulmonary emphysema.

Milk mushrooms are capable of having an antibacterial effect, therefore they are recommended to be consumed during the season of epidemics. These wonderful mushrooms strengthen the mucous membranes of the bronchi and lungs, do not allow Koch's sticks to multiply. That is why pepper milk mushrooms, the benefits of which are recognized even by official pharmaceuticals, are used for the manufacture of drugs for tuberculosis.

Another valuable property is endowed with the milk mushrooms contained in them biologically active substances, capable of preventing the formation of uric acid salts in the kidneys. Due to this, such mushrooms can be used in the treatment of kidney stones. Connoisseurs for removing stones traditional medicine recommend to consume milk mushrooms a little fried. It is worth including them in the diet in case of ischemia, in this case it is recommended to eat one hundred grams of mushrooms a day.

Separately, it is worth noting the benefits of salted milk mushrooms. After passing through the fermentation process, they acquire high enzymatic activity, anti-sclerotic and anti-inflammatory properties. Thanks to this, such milk mushrooms improve the activity of the gastrointestinal tract and cleanse the blood vessels. It is recommended to consume them on average 250 grams three times a week.

You can use milk mushrooms and outwardly. Alcohol tincture of them relieves acne and inflammation, and also promotes tissue healing. There is evidence that the milk mushroom is even capable of removing warts. To do this, a piece of salted or fresh mushroom must be put on the problem point at night and strengthened with a bandage. If this procedure is done daily, the wart will disappear in a week.

Harm and contraindications of milk mushrooms

Milk mushrooms, in contrast to the well-known champignons, which can be eaten even raw, conditionally edible mushrooms... Of course, this does not mean that they are poisonous, they are simply necessary. handle properly before cooking. After collecting the milk mushrooms, it is imperative to soak for two to three days, while it is advisable to change the water three times or at least twice a day. For soaking, you can use clean cold or salted water. As a result of such processing, bitterness will go away from the mushrooms, and all toxic substances... After that, it is recommended to boil them for about twenty minutes, and then cook at your own discretion.

Milk mushrooms, the benefits and harms of which are already well studied today, are not recommended by experts for acute inflammation of the gastrointestinal tract, they should be abandoned for liver diseases, gastrointestinal ulcers, pancreatitis. Since milk mushrooms, however, like any other mushrooms, are considered a rather "heavy" food, gastritis is also a contraindication to their use, especially in an exacerbation stage, eating disorders, and childhood up to six years old.

Milk mushrooms, harm can sweep if they are collected near busy roads and in polluted areas, since they have the ability to accumulate harmful substances from the outside.

Milk mushrooms can be found both in deciduous and mixed forests of Belarus and Russia. In Russia, they grow mainly in the northern parts, the Middle and Upper Volga regions, western Siberia, Urals, but in the south it is almost impossible to see them. If you still do not know where to collect milk mushrooms, take a look at the birch and mixed with birch trees forests. More often than not, you can find real milk mushrooms there. Also, such mushrooms grow in pine-birch and linden undergrowth forests. You can also meet them in oak and aspen forests.

Milk mushrooms prefer black earth, with rotting leaves, moist soil. On sandy soil, you can hardly find them, since it does not hold moisture. It is worth looking for milk mushrooms in the shade of trees, especially under birches, near stumps and in clearings with low grass. However, keep in mind that such mushrooms are well "camouflaged". Therefore, when looking for them, always pay attention to the mounds formed by fallen leaves. So that they do not constantly bend over to check each suspicious place, it is worth finding a strong twig and throwing the raised leaves with it.

When you find one lump, you do not need to leave immediately, it is better to look around, it is likely that you will be able to find many more mushrooms, since milk mushrooms often grow not individually, but in whole groups.

However, you need to know not only where, but also when to collect milk mushrooms. Each type of these mushrooms has its own fruiting period, but they are mainly harvested from the end of July to September. Milk mushrooms grow better than total after frequent, but not too heavy rains... Of course, after pouring such mushrooms also appear, but they disappear very quickly. In summer, in dry weather, you will not be able to find milk mushrooms. It is better to collect them in total at the beginning of autumn, when dew falls on the grass in the morning.

As if to distinguish real milk from false

White milk mushrooms

There are no poisonous counterparts in milk mushrooms. Mushrooms similar to it have an unpleasant taste, can only require diarrhea, less often nausea and vomiting. False milk mushrooms will not lead to hallucinations, and even more so to death.

As stated earlier, there are different types milk mushrooms, they differ in shade and size. The most delicious and will be the most common is considered real or white lump... It has a strong fruity aroma, a light yellowish or milky-white cap, depressed inside, it is slimy and wet to the touch. Concentric light circles are often visible on it. The edges of the cap are fringed, in young mushrooms they are lowered and bent inward, in older ones they are funnel-shaped. The leg of the weight is relatively short (no more than 6 cm), inside it is hollow. Its flesh is fleshy and dense, when broken, milky juice is released from it, which, upon contact with air, becomes yellow. As they grow older, the lump becomes more yellow.

More often than not, the total weight can be confused with squeaks... They are also conditionally edible, after soaking they can also be cooked and then eaten. However, false white milk mushrooms have a much lower nutritional value and are much inferior to the real ones in taste. These two types of mushrooms are very similar in appearance. However, they also have differences. Skripun also has a light cap, depressed inside, but it is not bordered, and the plates under it are dark yellow, when the pulp breaks, the released juice soon acquires a reddish-brown hue. The main difference between this mushroom is the squeaky sound it makes when rubbing teeth or a wet knife blade against a cap.

Pepper milk

Pepper milk mushrooms often also called false milk mushrooms. How to distinguish them from the real ones? First of all, their creamy white caps are dry and do not have a tucked "edge" along the edge. When broken, the pulp of the peppermint abundantly secretes milky juice, which quickly turns olive green or bluish in color. but characteristic feature This mushroom is considered to have a very pungent peppery taste, which can only be released after thorough soaking. Pepper milk is also conditionally edible, so even if you confuse it with a real one, you will not be poisoned.

With other types of milk mushrooms, you can confuse camphor milk or, as it is often called, camphor milk. The danger of such a mushroom lies in its ability to accumulate a lot of nutmeg substances, which can persist even after processing. When such substances enter the esophagus, they often cause poisoning. Outwardly, camphor lactic acid can be distinguished by a brown cap, which may seem to be quite light shades, or dark with a purple tint. On the lower part of it there are yellow-cream plates. After breaking, the pulp of the cap soon acquires dark color, milky juice, while the color does not change. Distinctive feature camphor milky can find a characteristic odor, however, in mature age it weakens somewhat and becomes like the scent of a ripe coconut. You can accurately determine such a mushroom in another way - to press on its hat with your finger, after which a brown spot should appear at the place of pressure, which has a rich golden brown hue. Fortunately, camphor milk is not so common.

Correct processing eliminates the urgent need to look for signs of fake milk in milk mushrooms, since in this case you are unlikely to be poisoned with false ones. However, if something confuses you in the mushrooms found (paint on a break, smell, age), give them up in time, so you will protect yourself from any, even small risks.

Since ancient times, milk mushrooms have been considered valuable mushrooms along with boletus and boletus. Our ancestors salted them in large barrels so that they would last for the whole year. The nutritional value and benefits of these mushrooms are undeniable today. Therefore, in the season “ quiet hunting"Is a welcome 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, it is a sign that there are many 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 weight. Their cap is slimy, with a diameter ranging from 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 cap, white juice will stand out, which immediately turns yellow. The most delicious and valuable is the real white milk mushroom, you can distinguish it by the yellow mycelium and the edge below under the cap.

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 the fall when the soil temperature is 8-11 ° C. Found in the north of the central regions of Russia, as well as in the Urals and Siberia.

Experienced mushroom hunters already know where the mushrooms grow. They are usually found in deciduous or mixed forests, they like 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 at once in whole clearings in the forest, they especially often nest around old stumps. But even if you know how to look for milk mushrooms, finding them is not so easy. They hide beautifully under a forest carpet of pine needles and leaves.

It makes no sense to look for mushrooms after a week of dry hot weather. They are harvested when a long drizzling rain has passed; people also call it "mushroom" rain. Torrential rains badly affect these mushrooms, and if you collect them after a rainstorm, they begin to quickly deteriorate.

Until what time do milk mushrooms grow? There are different types, and each has its own ripening period. But the usual time for picking milk mushrooms is from July to September. Some species grow until October, if the fall is warm and rainy.

Varieties

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

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

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

The mushroom belongs to the first category. When salted, it becomes bluish in color. This species is ideal for pickling.

This variety has an almost black cap and white flesh. Where do black milk 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 meadows between trees. In good rainy years, they come across in huge numbers, up to frost.

The black lump looks very dark indeed. За шляпку темного цвета ему дали название «чернушка» и «цыган». The hat is of the usual size, like all of its brethren, from 5 to 20 cm. In the “nigella” it is flat, slightly deepened in the middle, and has a small edging along the edge. How older mushroom, the more deepened the hat looks. The hat is tinted brown with a green tint, but lighter towards the edge. The plates under the cap are light, almost white. "Gypsy" has a white, very firm flesh. If you break it, then a light juice will stand out, which will immediately darken. The leg is low and rather thick, dark in color, like the cap.

Black mushroom is an edible mushroom, but it belongs to the third category, it is believed that the nutritional value his is small. In the process of salting, it becomes cherry color, it looks very beautiful and unusual. In a salted form, it can be stored for up to three years without losing its taste.

It is also called aspen mushroom, often confused with real white, since they have the same white hats. But the white plate under the cap is white, and the aspen one is pink. Aspen milk mushroom loves damp deciduous forests, where poplars and aspens grow. For this, it is also called poplar (poplar). It has a light-colored cap with a fringe along the edge. Sometimes brownish or red spots are visible on the cap. The plates are located quite often, have a pinkish color. The white leg is short and very dense.

Aspen milk mushroom is edible, belongs to the second category, that is, it is good only in salted form.

Outwardly, the yellow milk is very similar to the real one. They can be distinguished by the color of the cap, as well as the color of the plates under the hat. Hat yellow has a golden yellow color 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 yellow color 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 and tastes great.

False milk mushrooms: how to distinguish them

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

Nonpoisonous

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

Poisonous milk mushrooms

Can you get poisoned with milk mushrooms? Yes, if it is a camphor mushroom. Once in the stomach, it can cause severe poisoning. It is also called the camphor lactic. This mushroom contains a lot poisonous substances that do not break down and do not wash out even after soaking and long heat treatment.

The camphor milky is also distinguished by a brown cap, which has rare yellow plates at the bottom. It has an unpleasant characteristic odor that is common to many poisonous mushrooms... If you break the cap, the place of the break will immediately darken. Fortunately, it is rare enough.

Milk dishes

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

Very tasty and varied dishes are made from milk mushrooms. There are many ways to prepare this valuable product. Let's list some of them:

mushrooms fried with potatoes and chicken,
pickled milk mushrooms in tomato sauce,
soup from fresh milk mushrooms with herbs,
pies with mushroom filling,
milk 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 possess 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 vegetarian food products. Their protein is absorbed better than animal proteins.
Doctors recommend that people with tuberculosis, as well as people suffering from kidney failure and urolithiasis, include mushrooms in their diet.
Milk also has 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 medicinal 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 included in 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 milk is not suitable for human consumption, but it has unique healing properties. Medicine has long recognized the fact that it inhibits the tubercle bacillus. And the use of this mushroom fried helps to get rid of kidney stones. Of course, you need to properly prepare such a dish in order to obtain 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 work well for the skin. Regular use will make your skin firm and beautiful.
Milk contains a very high protein that does not stimulate muscle building. That is, it will not suit bodybuilders, but the body is quite capable of satisfying hunger with this protein.

Mushroom damage

There is not only benefit, but also harm to milk mushrooms, especially if they are improperly processed. In general, one must take very seriously the preparation of mushrooms. First, the milk mushrooms must be washed and cleaned. Before cooking, be sure to soak them in cold water 25-35 hours, and change the water every 8-10 hours. Boil mushrooms for at least 20 minutes.

Mushrooms should not be eaten for 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 young children.
Milk mushrooms should not be stored for a long time, as their organoleptic properties deteriorate, taste and aroma are lost.
Correct 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 milk can cause serious poisoning or stomach upset.

If harvested mushrooms make you suspicious, it doesn't matter because of the color or smell, it is better to discard them. By doing this, you will save yourself from risks.

Real milk has always been loved, since ancient times. It does not grow in the south of our country, but it lives in the Urals, the Volga region and Belarus.

Inhabits birch forests with an admixture of spruce. The name of the milk mushroom is translated as "heap", as this species sits in groups in the meadows. In one place, you can immediately collect a whole basket of mushrooms. Under the leaves you need to look for them with a stick. Our grandfathers got up at 5 am to go hunting for a delicacy.

The cap is white, reaches a diameter of 20 cm. It is tucked down, the edges are shaggy. Mushrooms are very difficult to find, they hide under the leaves.... What kind of milk mushrooms are there?

Where to look for a real milk mushroom (video)

Description of edible milk mushrooms

Real milk

Completely snow-white, tubular cap. Milky sap at the site of damage turns yellow. Terry hat on the edge. In Russian traditions, this mushroom is considered the best for pickling. It grows in families. The leg is hollow inside.

Gallery: mushroom mushroom (25 photos)

Black milk

Black milk is also popularly called nigella for the dark color of the cap. On the seamy side, it is tubular, white and yellow. Found in our forests, but not everywhere. It is believed that you need to "tinker" with them for a long time during processing, but they are good for salting. Grows in birches, young forests. Pigs grow together with black milk mushrooms. Black pods like to bury themselves in leaves... On the inside, they should be white.

Black milk

Milk yellow

Yellow milk mushrooms are valued on a par with white ones. They grow near water, streams, in thickets, near dead woods. Unlike white lump, he doesn't have a furry hat. Funnel-shaped cap, the stem consists of dark dimples, hollow inside. Milky sap is released from the fungus and turns yellow quickly in air. It is bitter, which is why it is soaked. Yellow milk mushrooms are used exclusively for pickles.

Young yellow milk mushrooms are buried in moss and are difficult to see. Its edge is bent, moisture is concentrated in the plates. It is seldom spoiled. Collection in September.

Bitter milk

Everyone salt this kind, people call it bitter. It belongs to the genus Mlechnik. It has a rather thin leg, only not hollow, but solid. Where you cut off, a bitter milky juice appears. Large enough in size. Most often funnel-shaped, reddish-brown color. There is a small tubercle in the center of the cap. Bitter grows in coniferous forests, and mixed.

The pulp is firm, slightly brownish and dryish. Bitter is often confused with rubella, however, rubella has a hollow leg and is small in size.

Bitter milk

Inedible mushrooms

Miller pink-gray

Loves swamps, damp places, grows in mosses. It is not collected due to the smell of rusty metal. Arranged like all Millers, funnel-shaped already in young age, the leg is straight and not hollow. It is almost always dry, even when it rains. Its surface is fleecy, pleasant to the touch. The people nicknamed him "the people's cracker". There is very little milky juice; large ones have a hole in the leg.

Brown milky

They are rarely found in damp places. Brown milky is confused with brownish. The brown leg is darker, the color of the seamy side of the cap is more creamy. Some people use it for salting.

Sluggish milky

Mushroom of dirty gray color, small. Funnel-shaped hat, hollow stem. Becomes grayish greenish.

Miller pink-gray

Lilac lilac

It is confused with a yellow load. It is rare. When damaged, its plates begin to acquire a lilac hue. The leg is hollow inside, tapers to the bottom, dense. The mushroom itself is yellowish on all sides. Purple mushrooms are more furry than yellow ones. They go for pickles.

Rubella

Small mushrooms, milky sap is released when cut. In young specimens, the juice is not bitter. The mushroom is thin-fleshy, always growing in very large groups. Rarely collected.

Camphor milky

Has a specific smell, the plates on the seamy side of the cap are pink. The hats are brown with a red tint. Found in coniferous forests. It is edible, but not taken by mushroom pickers because of its smell.

Lilac lilac

Useful and medicinal properties of milk mushrooms

Lactarius resimus is also very popular in Russian cuisine. Milk is used by tuberculosis patients. The natural antibiotic is successfully used in pharmaceuticals. It is recommended for diabetics to regulate sugar levels. From the increased calorie content, the milk is hard to digest. The dry matter of the mushroom contains 32% protein. It is a source of vitamin B12.

A large amount of fiber in the composition can cause stomach problems. Improper cooking leads to botulism. Experts note that this is due to improper canning. The fungus is susceptible to radiation so it cannot be collected near motorways. Mushrooms provide our bodies with good bacteria and are excellent vegetarian options. The benefit of the mushroom is also expressed in the fact that when it is used, neuroses are reduced.

When grown in liquid culture, Lactarius resimus mycelium produces a mixture of fatty acids and various compounds such as chroman-4-one, anifinic acid, 3-hydroxyacetylindole, ergosterol and cyclic dipeptides. The use of milk mushrooms is the prevention of atherosclerosis and diseases of the genitourinary system.

How to distinguish milk mushrooms (video)

How to distinguish a false weight from a true one

The load has no poisonous twins... There is a squeaky mushroom that looks like a real one, but even it is considered edible. It does not taste as good as a real milk mushroom, so you should find out in advance about the differences.

He does not have a fringe on his cap, if you rub your teeth on it, it will creak. The tubular layer under the cap is yellow. Skripun loves birch forests and aspen forests. The real milk mushroom grows in mixed forests. Skripun is never wormy.

When and where mushrooms are harvested in Russia

The hunting season for mushrooms falls on July-September... Loves birch, willow, pine, mountain ash plantations. Prefers moist places, where mosses and ferns grow.

Milk mushrooms are very difficult to find, they hide under leaves

How to cook delicious milk mushrooms

Hot salting of real milk mushrooms

The first step is to select other types of mushrooms from the milk mushrooms. Rinse everything several times with water. We erase the dirt with an old toothbrush and carry out surface treatment. Cut the legs and leave to soak for a day. In this case, the water changes during this time 3-4 times. Put the peeled mushrooms in a bucket.
We transfer the mushrooms to a large container. Now we make a brine: for 1 liter of water, 3 large tablespoons of salt. We mix everything and fill in our mushrooms. We are waiting for everything to boil, after 5 minutes we put everything in a colander. At the same time, we put the brine with which the cans are poured, all in the same proportion. We turn off everything, let the water drain and cool the mushrooms.
For salting, we use peppers, garlic cloves, dill umbrellas. We take jars of 0.5-0.7 liter, for one jar there are 3 peppercorns and 2 cloves of garlic. We put the seasonings so that there is room for the brine. Cut large mushrooms into 2-3 pieces. Put the mushrooms on the seasoning, and then the words layer of seasonings. We fill everything with brine and leave overnight. Top up in the morning, as the amount of brine will decrease. Close with a plastic lid, everything will be ready in 2-3 months.

Milk mushrooms are very often harvested for the winter.

Crispy pickled milk mushrooms

To prepare the brine, we need mustard, paprika, garlic, oyster and black currant leaves. You need dill, horseradish, salt, sugar and Bay leaf... For salting, it is better to choose small lumps. One kg of mushrooms must be boiled to remove the bitterness. After boiling, cook the mixture for 10-15 minutes, do not forget to remove the foam. All the bitterness will go away.
We send the mushrooms to a colander, they must also be rinsed with boiling water.
Prepare the brine at the rate of 1 liter: 3 peppercorns, a dill branch, 3 bay leaves, 5 black currant leaves, 5 oyster leaves.
Now we put on fire and wait until it boils, add 2 tbsp. l salt and 2 tbsp. tablespoons of sugar. The brine is boiling.
At the bottom of the jar we put chopped horseradish leaves, 2 cloves of garlic, 1 tsp in the same place. mustard and a pinch of paprika, a sprig of dill. Then we spread the layer of mushrooms by half, then put the horseradish leaves, a branch of dill, 2 cloves of garlic and continue to lay the mushrooms.
We cover everything with horseradish, dill, 1/3 tsp. mustard and a clove of garlic. Pour the mixture with a boiling solution. We put the banks in a dark place, after a day we place them in the pantry.

How to fry milk mushrooms (video)

Milk mushrooms in batter

Wash the milk mushrooms, clean, beat off and sprinkle with plenty of salt. Then leave for 3-4 hours and cook in batter. Cut the mushrooms into pieces. We will make the batter in mineral water: 2 eggs, 300 g mineral water and 300 g of flour and a pinch of salt. We mix everything. We will fry with enough oil in a deep frying pan.

The milkweed does not have poisonous spears, all representatives of the Millechniks are conditionally edible. You should read about their differences before walking in the woods.

Gallery: mushroom mushroom (40 photos)

Milk is among the three favorite mushrooms of Russians, deservedly so. Mushrooms are generally an irreplaceable dish in Russian cuisine, especially during the period of long fasts. The centuries-old tradition of picking and harvesting mushrooms for the winter is still alive today. Moreover, more and more young people are joining it. Someone just likes to walk and take pictures of autumn nature, someone feels a real hunting excitement in search of mushrooms, for some it is a real family custom.

When the summer heat begins to recede, it becomes cool at night, and in the morning dew lies on the grass, the first autumn mushrooms- milk mushrooms. Autumn rains contribute to the growth of lunar mushrooms. Depending on the temperature regime, they should be expected from late July to early October. On average, the mushroom season lasts only 2 months a year - August and September. During this time, experienced mushroom pickers manage to collect and salt a large harvest.

Where milk mushrooms grow in Russia

In our country, milk mushrooms are found in almost all areas, with the exception of the northernmost outskirts. Center, Ural, Siberia - these are places where you can collect a lot of mushrooms during the season.

In Russia, about 20 species of these mushrooms grow, and in different regions - their own varieties. Taste different varieties the mushrooms are also different. From pleasant to pungent. It is curious that some do not consider the bitter milk mushrooms to be edible mushrooms. But in those places where only they grow, they are successfully soaked from bitterness for 4-5 days, constantly changing the water, then they are prepared according to recipes.

Attention! No one has canceled the golden rule - you cannot take a mushroom if it is unfamiliar or in doubt.

Which forest to go for mushrooms

It is curious that in the same area two woods can be located next to each other, while one of them will be full of mushrooms, and in the other not even toadstools will be found. Right choice forests or planting - this is 70% of success in the mushroom business.

The forest in which you can find milk mushrooms will look like this:

not young and not old (too young forest or planting has not yet had time to appear and grow mycelium. The old forest can be overgrown, the layer of leaves falling annually is thick);
trees are surrounded by low grass, or there is practically none (mushrooms are extremely rare in tall grass);
fallen leaves do not rustle from dryness, they are wet (in order for the mycelium to activate and begin to grow, there must be a certain humidity in the forest, not necessarily from rains. In some cases, abundant morning dew is sufficient);
there is a mushroom smell in the forest (in the place where milk mushrooms grow, there will always be an aroma of mushrooms and moisture).

Milk mushrooms can be found in a variety of forests: birch, alder, coniferous, oak, mixed, the main thing is that the above conditions are met.

How to look for milk mushrooms correctly

For convenience, the whole process of searching and collecting milk mushrooms can be divided into several stages:

Find a sturdy long stick that will be comfortable to hold in your hand, and pry on the tubercles of the fallen leaves with it.
Starting from the extreme row, moving deeper into the planting, check all the "suspicious" heaps of leaves around the tree trunks.
Remember that around the found large mushroom there will be another group of small mushrooms, which are of the greatest interest for real mushroom hunters.
Place the found mushrooms on one side in a basket so that their plates are not clogged with sand and fine debris.

Advice. Going into the forest for mushrooms, take gloves with you. Milk mushrooms belong to the group of mushrooms that secrete milky juice. In addition, his cap is often wet. Finding and picking mushrooms with gloves will keep your hands clean.

Milk mushrooms grow in families, hiding under a layer of old, long-fallen leaves, so all the mushroom picker's attention should be focused on any rounded small hills on the ground around the trees (starting from 20-30 cm from the trunk), along the edges of the edges. When the first mushroom is found, you need to scrape the leaves and soil around it a little to find its "family". Whole paths of mushrooms can be found.

In fact, it is very easy to find milk mushrooms, if they exist at all in the selected forest. Beautiful, white or black, not wormy, they quickly fill the basket of the mushroom picker, awakening the hunting excitement in him. Having learned to find milk mushrooms, you will not return from the forest with an empty basket!

How to look for milk mushrooms in the forest - video

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