Description and places of distribution of the mushroom peppers, photo

Description of the aspen mushroom

Aspen mushroom is often found in our latitudes. This tasty representative is widely used in cooking and medicine. Features of appearance, contraindications and other information about this mushroom should be known to every mushroom picker.

Description of the aspen mushroom

Description of appearance

Aspen mushrooms are conditionally edible mushrooms. The leg is short, voluminous, the flesh has a pungent taste. The plant appears in summer and autumn, groups and single specimens are found. A large number of dishes are prepared with the help of aspen mushrooms. It has a light pleasant fruity aroma.

Any mushroom picker seeks to find and collect underfloormen, but this can be difficult. There are several types of weight.

Mushroom species

According to the description, the most common mushroom is the white aspen mushroom. They are looking for him in the forests with birches. Searches begin in July and end in early autumn. The diameter of the cap is no more than 20 cm. The color is white or yellow. The leg of the mushroom is up to 6 cm in length and 5 cm in thickness, even, white.

The main advantage of this species is that it most often grows in whole groups. Mushrooms hide under leaves. In cooking, this type is used only for pickles.

The yellow species is quite rare. It differs from the previous version in its intense yellow color. This mushroom is also salted.

The blue representative is similar to the previous versions, the only difference is that the juice that is released from the mushroom when cut becomes dark over time.

The wasp species is difficult to find. It grows in forests with poplars, but most often near aspens. This is a white mushroom, occasionally pinkish spots are found on it. It is salted before use.

Black got its name due to the presence of a brown middle and the same edges of the cap. When cooking, the color smoothly turns into red. The mushroom is ideal for salting.

The peppery milk mushroom has a blue tint when cut. Grows in oak forests, most often found in the Caucasus.

Beneficial features

Aspen (poplar) mushroom has a number of useful properties:

• used as a diuretic;
• removes kidney stones;
• destroys bacteria;
• fights tuberculosis;
• has a beneficial effect on immunity;
• improves memory and brain activity;
• improves digestion;
• treats nervous disorders;
• normalizes sugar levels;
• cleans blood vessels;
• helps in the fight against obesity;
• copes with warts.

Contraindications

Milk cannot be eaten raw.

The aspen milk mushroom also has a number of contraindications. It is forbidden to use it:

• people with bowel problems;
• children under 7 years old;
• suffering from pancreatitis.

It is also worth considering that the mushroom is difficult to digest. It should not be eaten raw; be sure to process it before cooking.

In cooking

Useful proteins in the composition of the mushroom make up more than 30%, so aspen milk mushroom is much more satisfying than beef. It is better to salt it, although it is possible to cook other dishes. The main thing is to carry out the preliminary processing correctly.

In medicine

Milk mushrooms have become widespread in pharmacological preparations. Some of their types are part of the means that fight Koch's bacillus.

There are recipes on how to make tinctures of milk mushrooms for the treatment of lungs, kidneys, diabetes.

Preparation

Salting

The most interesting thing besides picking mushrooms in the forest is cooking. The salting recipe is simple. It only takes a lot of salt. Horseradish, cherries and dill are also added in the preparation.

The mushrooms are rubbed generously with salt and placed either in jars or in wooden barrels.

Important! There are no tight lids on the cans, all microbes develop under such conditions that they lead to poisoning. Also, adding sugar to the marinade at the very end of the pickling will transform the taste.

Also, adding sugar to the marinade at the very end of the pickling will transform the taste.

Salting time is about 40 days. During this time, the mushrooms will have time to marinate properly. But it is undesirable to overexpose such jars, postponing their eating until later. If you store them for more than six months, you can get poisoned by eating them.

These mushrooms are not very suitable for cooking stewed or roasted dishes, and soups are also rarely cooked from them, since aspen milk mushrooms need a long processing.

Milk mushrooms cannot turn out to be tasteless, since they are easy to prepare.

Note: to check if the mushrooms are pickled enough, you need to try it. Chew the mushroom and feel, if not bitter, then rinse and cut the large mushrooms.

Salted milk mushrooms are usually served in oil or used in the preparation of salads.

Raw milk mushrooms

Sort, peel and wash the mushrooms. Soak in salty solution to relieve bitterness. Mushrooms are poured with boiling water into containers and sent to the freezer.

Boiled milk mushrooms

Also clean, cook. After boiling, it should take about 10-15 minutes, then drain the water with a colander. The drier the mushrooms, the better they will taste when cooked. Also place in containers and send to freezer.

Fried or stewed milk mushrooms

Cut the mushrooms, add oil and fry in a pan for 15-20 minutes with the lid closed. During the last few minutes, remove the lid to form a crust on the mushrooms. Arrange the finished mushrooms in containers and send to the refrigerator.

The dietary method is cooking in the oven without oil. Put the mushrooms on a baking sheet and set the oven temperature to 175-180 degrees. Remember to stir occasionally.

Aspen or poplar milk

Aspen milk mushroom photo

Systematics. Class - Basidiomycetes, order - Russulales, family russula - Russulaceae, genus Mlechnik - Lactarius.

Aspen breast - Lactarius controversus.

Synonyms: poplar mushroom, whitefish.

Description of the aspen mushroom

Hat 6-30 cm in diameter, very dense and fleshy, flat-convex in shape and slightly depressed in the center. In young mushrooms, it is slightly bent down with fluffy edges. Over time, the edges straighten and often become wavy. Skin white with pink spots, covered with fine fluff, very sticky in wet weather.

LPs fungus are not wide, sometimes bifurcated, frequent, descending along the stem, cream-colored or light pink.

Spore powder pink, spores 7 × 5 microns in size, folded, amyloid, veinous, almost round.

Leg fungus 3-8 cm in height, low, strong, very dense and sometimes eccentric, most often tapers towards the base, white or pinkish, powdery in the upper part.

Pulp white, brittle, dense, has a pleasant fruity odor and a rather pungent taste.

Milky juice white, does not change color in air, abundant, acrid.

Variability of the aspen mushroom

At first, the plates are whitish, over time they turn pink and finally turn light orange. The hat is white, with pink and lilac concentric zones.

Ecology and distribution of the fungus

Forms mycorrhiza with willow, poplar and aspen. Very rare. Grows in small groups in damp aspen and poplar forests. Distributed in warm parts of the temperate climatic zone, in Russia found in the region of the Lower Volga region. Season - July-October.

Edible mushroom aspen

Edible mushroom, 2nd category. It is used for food salted, after soaking for 1-2 days and boiling for 10-15 minutes. Sometimes it is used fresh in the second courses. Often, experienced mushroom pickers carry out multiple boiling (three times for 10 minutes) with rinsing.

Mushroom species

White Milk: This type is the most common. They are looking for it in forests with birches - these can be deciduous and mixed forests. Searches begin in July and end in early autumn.The diameter of the cap is no more than 20 cm. The color is white or yellow. The leg of the mushroom is up to 6 cm in length and 5 cm in thickness, even, white. The main advantage of this species is that it most often grows in whole groups. Mushrooms hide under leaves. In cooking, this type is used only for pickles.

The lump is yellow: the species is quite rare. It differs from the previous version in its intense yellow color. The edges of the cap are covered with reddish scales. This mushroom is also salted.

Irina Selyutina (Biologist):

The skin on the cap of the lump is yellow golden or dirty yellow in color, sticky or slimy, in addition, it may have villi, making it "woolly". Like the rest of the mushrooms, there are concentric zones, they are hardly noticeable in the representatives of the species. When pressed at the site of damage, a slight browning of the surface is observed. The pulp is white, very dense, but at the same time brittle, has a sharp taste and a pleasant smell of fruit, turns yellow on the cut. Milky sap is white, but when exposed to oxygen in the air, it turns grayish-yellow. The leg is sticky on the outside, there is a cavity inside. Its whitish surface is covered with bright yellow pits.

This species is a mycorrhizal forming agent, which enters into symbiosis with representatives of coniferous trees, giving preference to spruces and also with birches. As a place of residence, it prefers coniferous massifs, represented by spruce and fir, less often found in birch forests. Often settles in mountain forests. Fruiting from July to October.

The lump is blue: the flesh is dense, yellowish in color, has a mushroom smell and a sharp taste. The milky white juice, which is released from the mushroom when cut, becomes dark purple over time.

Aspen Milk: relatively rare, it grows in forests with poplars, but most often near aspens. This mushroom has a white cap, occasionally pinkish spots are found on it. The skin is covered with a small fluff. It becomes sticky in wet weather. Mycorrhizal forming fungus root with willows, aspens and poplars. It is salted before use.

Black lump: got its name due to the presence of a brown middle and the same edges of the cap. When cooking, the color smoothly turns into red. The pulp is white, turns gray when broken. Occurs in mixed forests and birch forests. The mushroom is ideal for salting.

Irina Selyutina (Biologist):

Black lactose is sometimes confused with another conditionally edible species - black lump. However, you can find the differences:

• Habitat: Mr. black is found in mixed forests and birch forests, and item black in coniferous areas.
• Hat:

1. the color of the cap: in the black one it is dark olive, and in the podgruzka it is dirty brown;
2. the edge of the cap: for black, the felt edge of the cap is characteristic, for the load, the entire surface of the cap is smooth;
3. the surface of the cap: in the black city, it has weakly noticeable concentrically zones (sometimes they are not), the skin is mucous. The load has a slightly sticky skin, there are no concentric zones of a darker color.

• Pulp: in black, it is white, gray at the cut. The load is characterized by the presence of a pinkish color, which darkens with age, and blackens on the cut.
• Milky sap: it is absent in the podgruzdka, in the black man it is very plentiful and very pungent in taste.
• The plates of the hymenophore: in the load the plates are black-gray, and in the black one they are light.
• Coloring after salting: podgruzdok - turns black, h. The milk mushroom becomes purple-burgundy.

How to distinguish aspen milk mushrooms?

In aspen and poplar forests, sometimes under willows, you can find groups of mushrooms with white, slightly pinkish caps. In the center of each of them there is a depression, which most often distinguishes aspen milk mushrooms from other mushrooms. Their feature is a dense fluff on the edge of the fleshy cap, reaching a diameter of 30 centimeters or more. The aspen milk mushroom, the photo of which is presented below, has a short stem and grows mainly in groups.

Aspen mushrooms love sunny areas.In such places, they grow denser than in the shade and reach large sizes. In the southern regions, such mushrooms are unlikely to be found. They prefer a humid climate with frequent, abundant rains. In Russia, many aspen mushrooms grow in the Volga region. The optimal time for harvesting mushroom crops is from August to October.

Similar species

Very often, aspen milk mushroom is confused with a white or whitewash (Lactarius pubescens). Distinguishing them is quite simple: the main difference is the pubescence of the cap. It is densely pubescent in the white beetle (“pubescens” means “pubescent”), but not in the poplar mushroom.

It can be distinguished from the real mushroom (Lactarius resimus), a more nutritious mushroom in terms of food, by its pubescence (the real one is pubescent at the edges) and the color of the underside of the cap (the real plate has white, not pink, like poplar).

Other lactarius (representatives of the genus Lactarius), such as the violin (Lactarius vellereus) or pepper milk mushroom (Lactarius piperatus) are also sometimes confused with the aspen milk mushroom, none of them has the underside of the cap painted pink, so it is not difficult to distinguish them.

What do you need for this?

So, how to pickle aspen milk mushrooms? To do this, you need the following ingredients:

• freshly picked mushrooms;
• water (quantity - see instructions below);
• coarse sea salt (quantity - see instructions below);
• optional - garlic, pepper, cherry or black currant leaves.

As already noted, when raw aspen milk mushrooms are inedible, and besides, they have a bitter and unpleasant taste. They become safe and edible after boiling or steeping.

Peel the mushrooms with a knife and rinse under running water. Detach the legs from the caps and discard them (they are also edible, but have a tough consistency). Cut the milk mushrooms into pieces and weigh.

Cooking recipes

Holders are mainly harvested in the form of pickles, other methods are used less often and are not so popular. In addition, the preparation of oak mushrooms takes a lot of time and not everyone is ready to spend several days on this process.

Primary processing

A prerequisite is soaking the milk mushrooms. They have a very caustic juice, and therefore they should be kept in clean water for several days, periodically draining it and replacing it with new one. Some mushroom pickers advise adding salt (2 tablespoons per 1 liter). The adhering dirt is removed from the caps, and then the fruit bodies can be welded.

Cooking

Prepared milk mushrooms are put in a saucepan, poured with water to cover the surface of the mushrooms, and put on medium heat.

Important! As it cooks, the fruits give off juice, and therefore free space should be provided in the pan, since

the volume of the liquid will increase.

Cooking milk mushrooms takes 15–20 minutes. Then they can be salted, pickled or fried.

Pickling

To prepare the marinade for 1 kg of mushrooms, put in water (2 l):

• 2 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 3 pcs. laurel;
• 5 pieces. currant leaves;
• 2 cloves of garlic;
• 3 pcs. peppercorns.

Sequencing:

1. Put everything on fire, bring to a boil.
2. Add mushrooms and cook for another 15 minutes.
3. Then the fruits are laid out in prepared jars, in each of which 2 tsp are poured. vinegar, the remainder of the space is filled with brine.
4. Put away in a cool place, you can eat in a month.

Freezing

You can store boiled milk mushrooms in the freezer, which are pre-cooled and laid out in bags. With such a freeze, salt should be added to the water during cooking to taste.

In addition, after boiling, the mushrooms can be fried for 20 minutes, adding spices. The whole mass must be cooled, laid out in portioned containers or bags and sent to the freezer.

Frying

Prepared mushrooms are boiled, then you can start frying. To do this, 1 kg of mushrooms will require:

• 1 large onion;
• 1 medium carrot;
• 2 tbsp. l. vegetable oil;
• salt and pepper to taste.

The frying process takes at least 20 minutes. Sequencing:

1. Finely chop the onions and put them in a frying pan with a little vegetable oil.
2. Add grated carrots, fry until the onions are transparent.
3. Then put the mushrooms and cook everything together for 15 minutes.

You can add any favorite spices or sour cream, after that it is enough to darken the mushrooms for 3-5 minutes. The resulting dish is served separately or with a side dish; it will be a great addition to the festive table.

Salting method

Fruit bodies are boiled, cleaned, and enameled dishes are prepared. Most often, for salting 1 kg of mushrooms they use:

• 200 g of salt;
• 4 laurel leaves;
• 3 carnations;
• 2 leaves of horseradish and currant;
• allspice - 5 peas.

To salt the bottom supports, you need to do the following:

1. Lay out the fruit bodies in layers in a prepared container.
2. Sprinkle with salt and your favorite spices.
3. Put cheesecloth on top and press down with a plate, set the load.

They should be salted in a cool place, in a week the mushrooms will be ready, they can be folded in jars.

Drying

None of the varieties of milk mushrooms are dried. Oak is no exception. All because of the caustic milky juice, which, during the drying process, transfers the bitterness to the mushroom, and it becomes completely unsuitable for food.

Canning for the winter

For proper preservation of milk mushrooms for a long winter, after soaking, they should be boiled with the addition of citric acid: for 3 kg of fruit, 0.5 tsp is enough, cook for 15 minutes. Then, having caught the mushrooms with a slotted spoon, you need to put them on a hot frying pan, fry for 20 minutes, until the excess moisture evaporates.

For further preparation you will need:

• lard - 0.5 kg;
• onions - 1.5 kg;
• garlic - 10 cloves;
• salt and pepper to taste.

Further preparation:

1. Put in the lard. Cook the milk mushrooms over low heat, stirring occasionally.
2. After that, cut the onion into half rings and add to the pan, fry for another 20 minutes.
3. Then salt and pepper, add finely chopped garlic, mix, after a couple of minutes, spread the mass in jars.
4. The rest of the space must be filled with melted lard with mushroom broth.
5. The containers are placed in hot water, sterilized for 40 minutes. over low heat. Then they are rolled up with sterile lids, cooled at room temperature and stored in a basement or other dark cool place.

Aspen breast: how to cold salt

This method of pickling milk mushrooms has always been used in Russia. It has survived to this day. For salting, oak barrels were used, the same as in the preparation of sauerkraut and pickled cucumber tomatoes. At home, you can use deep glass or clay dishes.

To cook aspen milk mushrooms in a cold way, you need the following ingredients:

• peeled milk mushrooms (caps) - 1 kg;
• salt - 2 tablespoons;
• garlic - 2 cloves;
• cherry leaves, currants, horseradish.

First you need to prepare the mushrooms. Since they grow, as a rule, under last year's foliage, it is rather difficult to clean the adhesions on the cap. To do this, aspen milk mushrooms are dipped in water and cleaned with a knife and a sponge. Some mushroom pickers use a different method. Milk mushrooms are soaked in cold water for 2-3 days with its systematic replacement, and only after that the caps can be easily washed with a soft sponge.

In peeled mushrooms, the leg is removed, and the caps are lowered into the dishes with plates up and filled with water for a day. During this time, it must be replaced at least three times. After the indicated time, the mushrooms should be removed from the water. Then, green foliage and spices, a layer of milk mushrooms, again greens and again mushrooms are laid on the bottom of the dishes prepared for pickling. Then you need to cover with a plate and put under a press until the juice appears. In this brine, they will stand in a dark, cool place for 40 days, and only after that the milk mushrooms can be transferred to jars.

Aspen milk mushroom. General information

Description of the mushroom

A white cap, a center squeezed like a whirlpool and slightly curved edges. In diameter from 6 to 20 centimeters.The stem is like a small convex ball up to 6 cm in height and up to 4. The color of the mushroom is whitish with rare spots.

At high humidity, mucus forms on the surface.

Aspen milk mushroom is considered a conditionally edible mushroom. It can only be eaten when soaked in a salty solution.

Where does it grow?

They grow under poplars, aspens in humid places. This mushroom begins to ripen during the summer - July, August. They ripen to the end and are ready for use by autumn, somewhere in September.

Aspen milk mushrooms can be found rarely, but as they say aptly, because they grow very well and can be found in large numbers in one place.

Mushroom processing

Processing and preparation for cooking includes 3 procedures:

• Go through and throw out all the spoiled mushrooms, or mushrooms with insects and worms;
• Clean and wash with a dish sponge or toothbrush;
• Pour with saline solution and soak, changing the water to clean water as often as possible.

Note: before cooking, the milk mushrooms can be soaked for two days in cold weather and change the water constantly - this will prevent fermentation. Then the milk mushrooms can be boiled for 10-12 minutes and used.