Real milk

Violinist (Lactarius vellereus)

Other names:

• Skripun
• Squeaky
• Spurge
• Milk scraper
• Dry sugar

The violin (lat.Lactarius vellereus) is a mushroom of the genus Mlechnik (lat.Lactarius) of the russula family (lat.Russulaceae).

The head of the violin ∅ 8-26 cm, fleshy, dense, first convex, then funnel-shaped, with the edges, in young mushrooms bent, and then open and wavy. The skin is white, all covered with white hair, as well as the leg - 5-8 cm in height, ∅ 2-5 cm, strong, thick and dense, white. The white cap becomes either yellowish or reddish-brown with ocher spots. The plates are cast greenish or yellowish, sometimes with ocher spots.

The plates are whitish, 0.4-0.7 cm wide, rather rare, not wide, interspersed with short plates, more or less descending along the pedicle. Spores are white, cylindrical.

The violin's leg is 5-8 cm in height, ∅ 2-5 cm, strong, thick and dense, white. The surface is felt, like the top of the cap.

The pulp is white, very dense, firm, but brittle, with a faint pleasant smell and a very pungent taste. At the break, it emits white milky juice, which practically does not change color when dried. The taste of milky juice is soft or slightly bitter, not pungent.

Variability: The white cap of the violin takes on a yellowish, then a reddish-brown hue with ocher spots. The plates are cast greenish or yellowish, sometimes with ocher spots.

The violin has a twin brother - Bertillon's milkman Lactarius bertillonii, visually indistinguishable. The difference is only in the taste of the milky juice: in the violin it is soft, sometimes only slightly tart, while in the milky Bertillon it is very hot

Of course, it is necessary to carefully separate the milky juice from the pulp for "tasting": the pulp of both types is very spicy. Also for identification, you can use a solution of potassium hydroxide (KOH): under its influence, the milky juice L

bertillonii turns yellow and then orange, but the violin does not have such a reaction.

It differs from pepper mushroom (Lactarius piperatus) in more rare plates.

Edible when salted after soaking.

Mushroom photo Violinist from questions in recognition:

Violin: features of the mushroom, its description and photo. Similarities and differences between the violin mushroom and the real mushroom and other similar mushrooms. How is the violin used?

Hello dear reader!

Of course, one of the most coveted "mushroom trophies" for a mushroom picker in our forests will be a real mushroom (otherwise called a white mushroom, or still wet).

But wishes do not always come true. They seem to have seen something similar ... Something so white peeps out of the forest floor. Let's take a closer look.

The violinist often "hides" in the grass and forest floor

Alas ... Not that! Understandable disappointment is not a real lump at all! What then?

Before us is another representative of the same genus Lactarius (Millechnik). But it is a much less valuable violin mushroom (Lactarius vellereus).

Are there false black milk mushrooms?

The black mushroom has no poisonous counterparts, but it can be confused with other edible species.

Black podgruzdok, or black russula (Russula adusta)

The black milk mushroom is similar to the black podgruzdok, which is also called the black russula, but differs from it in the bitter and abundant milky juice. Young fruiting bodies of black podgruzda have a whitish-gray or pale-yellow flat-convex cap. In a black breast, the color of the cap is more greenish, the gray tones are less pronounced, the color is dark olive or blackish. A gray spots that are never observed at Chernushki can be present on the hat.

On the left is a black mushroom (Lactarius necator), on the right is a black one (Russula adusta), photo: Igor Lebedinsky, CC BY 3.0

The hymenophore is represented by white plates, which turn gray with age, while the young black breast has pale yellow plates.

The flesh of the black russula is grayish, at the break it turns red, and then turns gray. Unlike the black milk mushroom, the flesh of Russula adusta has a characteristic earthy odor and a sweetish taste.The spore powder has a white color, while the load is yellowish.

On the left is a black mushroom (Lactarius necator), on the right is a black one (Russula adusta), photo: Igor Lebedinsky, CC BY 3.0

Lactarius fluens

The black mushroom is a bit like the current mushroom, which grows in mountain deciduous forests. However, this species is lighter in color than Lactarius necator and has a cap with well-defined concentric circles and a white stem.

On the left is a black lump (Lactarius necator), photo: Epp, CC BY-SA 3.0. On the right is a current milk mushroom (Lactarius fluens), photo by James Lindsey, CC BY-SA 3.0

Left is a black lump (Lactarius necator), photo by Jerzy Opiola, CC BY-SA 4.0. On the right is a current milk mushroom (Lactarius fluens), photo by: James Lindsey, CC BY-SA 3.0

Cooking recipes

The violin belongs to conditionally edible mushrooms, which have been assigned the fourth category of edibility. When properly processed, it is safe for the body, therefore it is successfully used in cooking. Skripun can be cooked for future use, pickled, salt.

Primary processing and soaking

Before proceeding directly to the cooking process, it is necessary to carry out the primary processing of the fruit bodies in order to remove the milky juice from them.

Algorithm of actions:

1. Go through the mushrooms.
2. Remove adhering leaves, moss and dirt particles.
3. Rinse thoroughly with running water.

Then you can move on to the soaking process, which will help get rid of the taste of bitterness, toxins and harmful elements. Soaking should be done in two ways:

• Immersion in cold water. It is necessary to place the mushrooms in salted liquid, in which they should remain for 5-7 days, periodically change it to fresh.
• Pouring boiling water over. This method is considered faster, after 3 days the mushrooms are ready for further processing. In this case, the water will have to be changed quite often - up to 5 times a day.

Is it possible to fry and boil the violin mushroom?

The violin is suitable for eating only in salted form. When boiling or frying, the bitterness in the fruit body is preserved, and when eating the violin prepared in this way, there is a risk of adverse effects.

Salting

Salty violin is much inferior in taste to white milk mushrooms. But if you find the right recipe, you can get a great snack with a pleasant aroma. For preparations for the winter, fruits with a large and fleshy cap are suitable. In this case, it is recommended to select whole and fresh fruit bodies without signs of worminess.

Hot

Ingredients:

• pre-soaked violin - 1 kg;
• table salt - 30 g;
• fresh currant leaves - several pieces;
• filtered water;
• allspice - a few peas;
• cloves - 2-3 pcs.;
• bay leaf - 1 pc.

Recipe:

1. Pour water into an enamel pot, add salt.
2. Place the mushrooms in it, blanch them for 20-30 minutes, constantly removing the foam.
3. Throw in a colander.
4. Wait for cooling.
5. Put currant leaves on the bottom of the jar, add spices, add bay leaf.
6. Lay the squeaks on top with the caps down, while sprinkling each layer with table salt.
7. Cover with currant leaves on top, close the lid and refrigerate for 1.5 months.

Cold

Salt for the winter can be cold.

The following ingredients are required:

• felt mushroom - 1 kg;
• table salt - 50 g;
• bay leaf, cloves, peppercorns, garlic cloves - to taste;
• currant or cherry leaves - several pieces.

How to salt a violin:

1. Put the mushrooms in a wooden container in dense layers, caps down, sprinkle each with salt and spices.
2. Cover with a ceramic plate on top and place the load.
3. Wait until liquid is released. It should cover the mushrooms completely, and if this does not happen, then top up with a saline solution prepared at the rate of 20 g of salt per 1 liter of water.
4. Put the prepared squeak in sterilized jars, caps down.
5. Cover the salting with currant leaves.
6. Close with lids.
7. Put in the refrigerator for 1.5 months.

Hot Crispy Pickled Squeaks

Felt milk mushrooms can also be pickled and rolled in jars. This process is more time consuming as the mushrooms need careful preparation. But, according to reviews, the pickled squeak is crispy and aromatic.

Ingredients:

• violin - 1 kg;
• water - 1 tbsp.;
• table salt - 40 g;
• onion - 1 pc .;
• cherry leaves - several pieces;
• horseradish leaf - 1 pc.;
• dill umbrella - 1 pc.;
• black peppercorns to taste.

Step-by-step pickle recipe:

1. Peel and rinse the mushrooms in cold water at least three times.
2. Cover with water overnight.
3. In the morning, drain the water and rinse each mushroom under the stream again.
4. Put in an enamel container, cover with water and bring to a boil, periodically removing the foam that appears.
5. Throw in a colander or sieve.
6. Rinse again and soak in cold water for half an hour.
7. Drain the liquid, rinse the mushrooms several times.
8. Prepare sterilized jars.
9. Place spices on the bottom, a layer of mushrooms on top, rings of chopped onions and a horseradish leaf on them.
10. Boil marinade water with salt and pepper.
11. Pour the brine over the mushrooms, sterilize the jars for 30 minutes, roll up.

Description of the mushroom

The black milk mushroom belongs to the genus of the russula family, has the Latin name Lactarius necator. In the common people, he has quite a few names: olive-black, black spruce or olive-brown milk mushroom. There are also many nicknames: black or black, gypsy, pig, varen, black nest or black lips. There are about eight Latin synonyms.

The cap of a black mushroom reaches 20 cm in diameter, the center is slightly depressed, sometimes funnel-shaped. The edge is wrapped inward. During the rainy season, mucus appears on the skin. The hat is dark olive. The flesh of the mushroom is quite dense, brittle. The color in the section is white, with time it becomes grayish. A plentiful milky juice is released, the taste of which is quite pungent.

The hymenophore of the fungus, or the lower part of the cap, consists of frequent and thin plates that descend slightly along the stem and have a fork-branched shape. The leg itself is low, reaching a maximum of 8 cm in height, but thick - up to 3 cm in diameter. Closer to the ground, it is slightly narrowed, smooth, slimy. Around the cap is lighter, then the color matches the top of the mushroom. Closer to the top it is dense, and to the ground it is hollow. The cap of a black lump can be not only dark green, but also brown with a yellow tint or dark brown. The center is often darker than the edges.

The first to find and describe the characteristics of nigella was the French botanist and doctor Jean Baptiste François Pierre Bullard in 1781, then he called the black milk mushroom Agaricus necator, and 5 years later attributed it to Agaricus plumbeus.

Gorchak

The last crop we will consider is the bitter mushroom. The name speaks for itself - the pulp of the plant is very pungent and bitter. It is noteworthy that in this case the product is eaten, but only in a salted form and subject to all the rules of preparation. Gorchak is considered a conditionally edible variety.

In order to recognize a dubious fruiting body, you need to know the following about the culture:

• The hat is a little convex, over time it transforms into a funnel. Does not grow more than 9 centimeters in diameter.
• The surface is dry, characterized by a reddish-brown color.
• The inner side is covered with yellow-red plates; during the formation of spores, it can become covered with a white bloom.
• The leg is high (from 6 to 9 cm), of medium thickness, the same color as the "head".
• If damaged, the pulp secretes juice.

We looked at what a white mushroom looks like, and also studied the characteristics and features of the product. Also in our article are examples of plants that most closely resemble the culture we are studying. If the article helped you with the answers to your questions, feel free to go on a "quiet hunt", not forgetting the main rule of the mushroom picker - "if you are not sure about the edibility of prey, do not collect!"

Medical Approach

Nutritionists insist on the inclusion of black milk mushrooms in the diet of those who seek to get rid of extra pounds. The reason for this is the ability of the pulp to quickly block the feeling of hunger, supplying the body with various minerals.

This representative of the wooded area is prized for:

substances that became the basis for the creation of drugs for tuberculosis;
the ability to stabilize sugar levels, which diabetics will like;
high fiber content, which has a beneficial effect on natural emptying;

vitamin of group B, which stabilizes the functioning of the nervous system;
diuretic effect, which will be to the liking of patients with urolithiasis;
the composition recommended for use for ailments of the biliary tract, renal failure;

vitamin C, which has a positive effect on strengthening the immune system, which is especially important during the period of seasonal diseases, or problems with hair, skin.

Some people think that cooked mushrooms become useless, but they are not. Proven salting recipes help maintain anti-inflammatory and anti-sclerotic qualities.

It is also necessary to carefully monitor compliance with all points of the cooking instructions, whether it is hot salting or another method. Otherwise, you can finish badly before hospitalization in intensive care due to food intoxication, since the mushrooms still belong to the category of conditionally edible. To turn them into a delicious delicacy, you need to boil the workpiece for at least a quarter of an hour.

Another important point of precautionary measures is the harvesting only in ecologically favorable areas away from:

• industrial facilities;
• busy roads;
• landfills.

Habitat

As a rule, milk mushrooms grow in groups, at a distance of several meters from each other. If you stumbled upon one mushroom, carefully study the clearing, most likely its "brothers" hid under the foliage nearby.

Milk mushrooms are found throughout the Russian Federation and prefer mixed or deciduous forests. The peak of mycelium development and crop ripening occurs in autumn, the duration of fruiting depends on the region and the climatic characteristics of the region.

Let's devote a few words to a more rare brother of the mushroom we are considering - a black mushroom. If you see a plant that is identical in shape, but different in brown color, in a deciduous or pine forest, it may be an edible black mushroom. You can verify this by smelling the fruit, as well as lightly pressing on its pulp - if the surface has darkened, and the aroma is pleasant, feel free to collect the delicacy found.

Cold cooking

Despite the simplicity of the hot method, experienced fans of quiet hunting prefer to marinate in the cold way.

To do this, you will need to prepare an enamelled deep container like a bucket. The washed and soaked blanks are stored with the caps down, sprinkling each layer with 2.5 tablespoons of salt (based on 1 kg of mushrooms). Also, spices are laid out on each layer to taste, and it is recommended to lay washed black currant leaves with horseradish on the bottom.

At the end of the procedure, a clean rag is placed on top, then a plate with a load and a kitchen towel to cover the container. The brine will appear in a couple of days, but if it is not enough, then you can add salt water at the rate of 1 tablespoon of salt per 0.5 liters of liquid. The fabric should be rinsed periodically. And to try the delicacy is destroyed after forty days.

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Useful qualities, contraindications

The chemical composition of the mushrooms we are considering can give odds to healthy fish or hearty meat. The pulp of the delicacy is literally oversaturated with a huge amount of minerals and other useful substances, namely:

• Vitamins of groups BB, C, D.
• Phosphorus, potassium, calcium.
• Ascorbic acid, carotene.
• Magnesium, sodium, phosphorus.

If we consider the product from the point of view of BJU, the fruit bodies are saturated with proteins, carbohydrates, and also protein, which is easily absorbed by the human body.

Each product has some specific benefit or harm to the human body. Let's note the positive effect that white milk has on health:

• Strengthens the immune system, gives vitality.
• Stabilizes the functioning of the central nervous system.
• Improves blood circulation and regulates the functioning of the cardiovascular system.
• Strengthens hair, nails, bones.
• It can serve as an antibacterial agent.
• Prevents infection with tuberculosis.
• Reduces blood cholesterol levels.
• Facilitates the course of kidney disease.

As for contraindications, they, of course, also exist.

People suffering from problems with the gastrointestinal tract should be treated with caution in the delicacy. As you know, any mushroom is considered a heavy food, which means it can cause indigestion or even intoxication.

An identical rule should be followed by those whose liver and pancreas periodically fail. Another group of people at risk are elderly, weak citizens, pregnant or lactating mothers, small children with fragile digestion.

Those whose medical records contain diseases such as renal failure, hypertension, and gastritis should also limit themselves in eating a lump.

Allergy sufferers and those whose body is noticed for individual intolerance to certain components of natural gifts should be especially attentive to the product.

This is where the restrictions end. Remember, any product is useful if you know when to stop.

Recipes for cooking milk mushrooms for those who want to stock up on treats for future use

Before proceeding with the description of the recipes, we note that experienced housewives recommend always soaking the milk mushrooms in cold water - only then the mushrooms will completely get rid of the bitter juice.

Hot salting

1. Rinse the mushrooms out of debris and soak in clean, cold water for at least 6 hours.
2. Boil the fruit bodies in boiling water (15-20 minutes) over low heat.
3. Drain off excess liquid, place the product in a colander and wait for the water to drain as much as possible.
4. Determine the appropriate storage capacity. It is necessary to transfer the mushrooms into it, after which - sprinkle them with spices, a sufficient amount of salt.
5. Next, the dish is covered with a plate or cloth, pressed down by oppression.

It remains to put the dish in the refrigerator or a cool place. After two weeks, the snack will be ready, and during the specified period it is recommended to stir the contents of the container every few days.

Cold salting

If you are interested in cold salting, you should repeat all the described manipulations, excluding the cooking stage. In this case, the soaking time increases to 72 hours, where every 5-6 hours the water must be replaced with a new one. The period for bringing to readiness also increases - it will be possible to enjoy forest gifts only after 35-40 days.

Description

The cap is 7–20 cm, flat, depressed in the center, sometimes broadly funnel-shaped, with a felt edge rolled inward. The skin is slimy or sticky in wet weather, with or without subtle concentric zones, dark olive in color. The pulp is dense, brittle, white, becoming gray on the cut. Milky juice is abundant, white in color, with a very pungent taste. Leg 3-8 cm in height, ∅ 1.5-3 cm, narrowed to the bottom, smooth, slimy, of the same color with a cap, sometimes lighter at the top, at first solid, then hollow, sometimes with depressions on the surface. descending along the pedicle, forked-branched, frequent and thin. Pale creamy spore powder.

Variability

The color of the cap can vary from dark olive to yellowish brown and dark brown. The center of the cap may be darker than the edges.

Bibliography

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2. Wasser S.P. Edible and poisonous mushrooms of the Carpathians. Uzhgorod: Karpaty, 1990.204 p.
3. Garibova L.V., Lekomtseva S.N. Fundamentals of mycology. Morphology and taxonomy of fungi and mushroom-like organisms.M .: KMK Scientific Publishing Association. 2005.220 p.
4. Garibova L.V. Mushrooms from A to Z. Illustrated reference book. M .: JSC Fito +. 2009.192 s.
5. Red Data Book of the Russian Federation (Plants and Fungi) M .: Scientific Publishing Association KMK, 2008. 855 p.
6. Semenov Yu.G. A complete illustrated guide to the mushroom picker. Moscow: Publishing House of SMEs, 2001.576 p.
7. Lesso T. Mushrooms: Keys. M: LLC "AST Publishing House": LLC "Astrel Publishing House", 2003. 304 p.
8. Kibby J. Atlas of Fungi: Keys to Species. SPb .: Amphora. TID Amphorab 2009.269 p.
9. Heilmann-Clausen J., Verbeken A., Vesterholt J. Fungi of Northern Europe. The Genus Lactarius. / The Danish Mycological Society, 1998. Vol. 2.287 p. P. 42.
10. Gry J., Andersson C. Mushrooms traded as food. Vol II sec. 2. Nordic Risk assessments and background on edible mushrooms, suitable for commercial marketing and background lists. For industry, trade and food inspection. Risk assessments of mushrooms on the four guidance lists. Nordic Council of Ministers, 2014 P. 248.
11. Kirk P. M., Cannon P. F., Minter D. W., Stalpers J. A. et al. Ainsworth & Bisby's Dictionary of the Fungi. CAB International, 2008 .-- 771p.
12. Vieira V., Barros L., Martinus A., Ferreira I. C. F. R. Expanding Current Knowledge on the Chemical Composition and Antioxidant Activity of the Genus Lactarius. // Molecules. 2014. no. 19.P. 20659–20663.
13. Ferreira, Isabel CFR, Lillian Barros, and Rui Abreu. Antioxidants in wild mushrooms. // Current Medicinal Chemistry. Vol. 16. No. 12. P.1543-1560.
14. Sterner O. et al. Mutagens in larger fungi II. The mutagenicity of commercial pickled Lactarius necator in the Salmonella assay // Mutation Research Letters. 1982. V. 104. No. 4-5. P. 233-237.
15. Suortti T. Stability of necatorin, a highly mutagenic compound from Lactarius necator mushroom // Food and chemical toxicology. 1984. V. 22. no. 7.P. 579-581.
16. Mäkinen, S., R. A. K. E. L. Kurkela, and T. U. U. L. A. Parikka. On the thiamine content of some edible mushrooms. Karstenia 1978. P. 29-34.
17. Badalyan S. M. et al. Potential of mushroom bioactive molecules to develop healthcare biotech products // Proceedings of the 8th International Conference on mushroom biology and mushroom products (ICMBMP8). - New Delhi: Yugantar Prakashan Pvt. Ltd., 2014. P. 373-378.
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The author of the article: Shirokikh Alexander Anatolyevich, Doctor of Biological Sciences, Mycology and Microbiology. FANTS of the North-East them. N.V. Rudnitsky

Description of the white lump with a photo

Our ancestors highly appreciated only a few varieties of mushrooms, the most popular of which can be called the white milk mushroom.

Rarely did anyone pay attention to mushrooms, ryadovki, chanterelles or oyster mushrooms, despite the slightly bitter juice of the milk mushroom, it was considered a very tasty and healthy delicacy

If we talk about the appearance of the culture, the milk mushroom is distinguished by a white-milky color, the color can acquire a yellowish tone as the specimen ages. Young members of the family are recognizable by a flat, massive, asymmetrical cap, located on a stable but short stem. The head of the "elderly" specimens slowly changes shape, acquiring a funnel-shaped "appearance". A fragile, frequent fringe is located along the edges of the cap. If you damage the pulp or leg of the plant, a rather acrid white juice begins to stand out, and those who want to taste it on their tongue may feel bitterness and tingling for a long time.

Black milk mushroom: photo and description

An experienced mushroom picker knows all the edible and poisonous mushrooms in their region. And beginners will need time to correctly recognize which mycelium he has come across. This is a conditionally edible mushroom belonging to the genus Millechnik and the russula family. Also received the names "Chernushka", "Gypsy".

There are several similar species in the forests:

Mushrooms that look like black milk mushrooms

The Millennium family includes several types of mushrooms, all of them differ in color, so it is very difficult to confuse them with each other. The most similar to him is the black one. But he's not that dark

It is important to distinguish a black milk mushroom from a lactarius or other double, or a false mushroom, so as not to collect excess and not put health at risk

The following similar mushrooms can be found in the forest:

How to distinguish black milk from other mushrooms

Mushroom pickers notice that poisonous mushrooms eventually mimic their edible counterparts.

Poisoning is becoming more frequent, so it is very important to be able to recognize a poisonous mushroom. Most often, mushroom pickers try to distinguish between a black mushroom or a pig, a false brother

There are three ways to identify an edible mushroom:

1. They only grow straight.
2. The plates are evenly attached to the leg.
3. Plates are only light in color.

The most difficult thing is to distinguish it from its poisonous counterparts. Dangerous mushrooms look like this:

Where black milk mushrooms grow

The mycelium lives in symbiosis with the roots of birches and other higher plants. They prefer to grow in birch groves, spruce forests and mixed forests. It is not easy to find black milk mushrooms from the photo in the forest. They settle in large groups on a bed of grass or moss. They are found near old forest roads, in clearings, mountain slopes. Choose well-lit places.

They blend well with the environment. They can be covered from above with fallen leaves, earth and grass.

Black Burger Harvesting Season

The first mushrooms are picked in July. And the last ones - in mid-October, when there will be first frosts. They grow most massively in the period from August to September.

Collect black milk after light rains. At other times, old wormy mushrooms can be found. After heavy rain, it is also not recommended to collect them, as they are less tasty. They put them in a basket, carefully cutting off so as not to damage the mycelium. Do not ram, as they are brittle and fragile.

Edible black lump or not

Research by scientists has determined that there is non-catorin in the composition - this is a toxic mutagen. Its concentration in the raw product is up to 20 mg / kg. Heat treatment destroys the substance by 75%. For this reason, there is a question: is the black lump edible. Some sources claim that it should not be eaten.

There are no signs of poisoning. It is believed that non-catorin accumulates in the body and can last for a long time. However, there are studies that did not confirm the mutagenicity of non-catorin and did not recognize this substance as harmful.