Serushka (Lactarius flexuosus) photo and description

Description of mushrooms

Judging by some of the names, we can conclude that the gray-headed mushrooms have gray caps and are found in nature as mushrooms.

Why do they still refer to milk mushrooms? Because they also contain milky juice.

By its structure, the mushroom is most of all similar to a smoothie, and not to a lump. Many novice mushroom pickers confuse the seruha with the smoothie, but this is not important, because both are edible. The description of the traveler's mushroom refers to the fact that centric circles are visible on its hat, for this reason they can still be confused with waves. If you look closely, you can see that the earrings have gray or purple waves, while others have dark pink.

Traveler mushrooms have lamellar spores, the cap itself is smooth, and its edges are slightly rounded. On young mushrooms, the cap is slightly convex, but in mature ones it looks more like a funnel with a tubercle in the center. Usually the diameter of the cap does not exceed 10-12 cm, but if the summer is rainy, then you can find a mushroom with a cap of 20 cm in diameter.

The traveler's leg is of medium length, cylindrical in shape and with fine grooves along its entire length. Mature earrings have a hollow stem, the same color as the cap or slightly lighter in color. Due to the fact that the mushroom has a hollow leg, it is also called a nest box. Seruha has a dense white flesh with a fruity or slightly resinous odor.

Beneficial features

Mushrooms have a unique chemical composition. When consumed regularly, it contributes to:

nutrition of the brain;
increasing the immune properties of the body;
strengthening of blood vessels;
removal of heavy metals and salts.

Traditional healers use these mushrooms to treat stomach ailments and various skin problems.

It is worth noting that, despite the non-sounding and frightening name, serushki are very useful for the body. In addition to them, there are one more green mushrooms, which are distinguished by a green cap that does not change its color even after cooking. Seruha and greenback mushrooms sound low, but they have a rich vitamin composition that benefits the body.

Growing places

Most often, the traveler can be found in groves where aspen or birch trees grow, but they can also grow in mixed forests, on the edges, along paths or meadows. Gray mushrooms and greenfinches, as well as milk mushrooms, grow in heaps in lighted places. Why was he called a traveler? Because most often he is met by those mushroom pickers who hunt quietly.

In our country, it is found in regions with a temperate climate. Fruiting begins in mid-summer, given the fact that there will be plenty of moisture for it. This period lasts until the first frost.

If in the autumn there is white powder around the pile of serukha, then you should not collect it. These are disputes and their presence suggests that they are already overripe. Most mushroom pickers prefer young specimens for this very reason.

Characteristic features of the variety

Mushrooms belong to the genus Mlechnik and the family of Syroezhkovy

In order not to leave an inconspicuous mushroom unnoticed and to distinguish it from others, it is necessary to pay attention to its morphological features. Photos and descriptions of serushki mushrooms are presented below

Other names for serushki

Serushki have a large number of other names. Among them:

lilac breast;
seruha or seryanka;
gray nest;
gray or gray-lilac milky;
plantain or plantain;
greenfinch;
path;
gray row;
bitter.

The gray row differs from other types of lactic acid by rarely located yellow plates and milk juice, which does not change its color in the air.

Appearance and photos

It is very important to remember how the mushroom looks, then it will not be difficult to distinguish it from other species even for inexperienced and novice mushroom pickers.The appearance corresponds to the name of the serushki, since most often the mushroom cap has a grayish color

However, sometimes there are specimens with a faint pink, pale purple or bright brown color. The fruit body of the serushki reaches small sizes, and also very often merges with the ground and leaves.

Morphology

Zelenushki have the following specific features:

The mushroom cap can be up to 10 cm in diameter. In the center of the cap there is a small tubercle, which smoothly turns into a funnel-shaped, the edges are convex, bent in the middle, wavy. The surface relief includes concentric and flat parts. The color can vary. The lamellar part is represented by sparsely arranged sinuous plates, initially straight and adhered to the pedicle. Light yellow color predominates.
The spores are small, spherical and yellow in color, with an ornament. The spore powder is also yellow.
The leg is massive, up to 2 cm wide and 8-10 cm high. It is dense in consistency, there is a cavity inside. It is cylindrical in shape, with longitudinal grooves on the surface. The color is the same as the color of the hat or is slightly lighter.
The pulp is dense in consistency, soft, has a pleasant aroma, looks like fruit from a distance.
Juice. When cut, milk juice of white color and with a pungent taste is released from the fruiting body. It does not oxidize in air and does not change color.

Place of distribution

Most often found in mixed or deciduous forests. The most comfortable conditions for growth are observed in thickets of birches or aspens, since the area is well lit there, and the upper layers of the soil are always warmed up. Lilac milk mushrooms also love swampy places, therefore, after heavy autumn rains, their increased growth is observed.

The peak yield occurs in early July and lasts until the end of autumn. This variety grows in virtually all regions. The mushroom can be found in all countries of Europe and Asia. They are especially common in Siberia and the northern part of Russia. The most comfortable climate is considered to be temperate. They grow mainly in groups.

Eating

When picking mushrooms, it is imperative to be able to distinguish an edible from a poisonous species. Greenfinches themselves do not pose a threat to human life and belong to the conditionally edible type due to the presence of caustic white juice inside.

Advice! Before using, experts recommend soaking the mushrooms in water for a long time to get rid of the bitterness.

Home cooking secrets

The following secrets will help you when brining travelers:

With the help of a toothbrush, it is more convenient to clean mushrooms from various debris, leaves, which often stick to the cap. The main thing is not to put too much pressure on the mushrooms so that they do not begin to crumble.
When soaking, it is necessary to ensure that the marinade covers the grains completely. Otherwise, they will be covered with mold and it will be difficult to wash it off.
For salting, it is better to use enameled dishes, glass jars, wooden barrels. But it is better not to take dishes made of clay - the salt will corrode the top layer of the material, as a result of which elements hazardous to health can get into the brine.

Serushki are excellent mushrooms for pickling and pickling

However, it is important to remember to carefully prepare and soak them. This will remove harmful substances from travelers, avoid poisoning.

Features of cooking serushk mushrooms

Serushki can be taken in any form. They are pickled, salted, fried, boiled, used as fillings for pies, pies and dumplings. Serushki make delicious mushroom caviar. And if you add them to a creamy sauce, it will acquire a bright rich taste, and any dish with such a dressing will be able to sparkle with new colors. But most often these mushrooms are used canned for assorted preparations.

When preserving, the grains do not lose their consistency, practically do not boil down and do not acquire the fading and lethargy characteristic of many mushrooms that undergo heat treatment.

How to clean

To begin with, the serushki must be properly cleaned. This procedure is required and here's why. While growing in the forest, a huge number of forest animals, insects, toxins and chemicals interact with the hat, the stalk of the silver gray. Therefore, it is highly likely that harmful substances remain on the mushroom cap that can negatively affect your body. Therefore, it is better to get rid of them. And simple washing is not enough here. In order to achieve the result, you still need to remove the skin. To do this, you need a small but sharp knife. It must be sharpened well. Then, gently pry off the skin and start removing it. If the mushroom is already old enough, then the skin from the cap easily lends itself to your manipulations and will quickly leave the place.

After you have removed the top layer, do the same with the leg. For convenience, you can separate the legs from the hats.

As a result, you should have a large amount of peeled mushrooms.

Of course, they need to be rinsed well again under water, then, remove debris, insects and pieces of earth.

Do I need to soak the earrings

Soaking is one of the main ways to clean the earrings. With its help, you can neutralize the pungent bitterness that can spoil the taste of any mushroom dish. In addition, salted water helps open pores and removes debris more thoroughly.

How much to soak the earrings

Before soaking, the grays are cleaned and the lower part of the leg is cut off. Prepared mushrooms are placed in a saline solution prepared from 1 tbsp. l. salt per 1 liter of water. Soaking should be done within 1 to 3 days. In this case, one should not forget about the need to change the water. Otherwise, the entire mushroom crop may turn sour.

How much to cook earrings

Before cooking the mushrooms, you must boil them. The process is quite simple and does not require much effort. Cleared of soil and forest debris, the mushrooms are placed in a large saucepan filled with plain water. Cook 4 - 5 times for 10 minutes, each time changing the water. If small forest debris remains on the mushrooms, they can be completely cleansed during the cooking process. Foam will periodically form on the surface of the water. It must be removed. The mushroom broth obtained in this way is not suitable for other purposes.

Boiled mushrooms are placed in a colander. After all the moisture is gone, the product can be cooked further.

How to fry earrings

Fried mushrooms are the simplest and most delicious dish that can be prepared without enough time and additional ingredients.

Ingredients:

0.5 kg of fresh grains;
2 liters of water;
1 tbsp. l. salt;
ground black pepper;
vegetable oil.

To make fried mushrooms tasty, you should adhere to the following sequence of actions:

Serushki are sorted out, cleaned and boiled in salted water.
Boiled mushrooms are spread in heated sunflower oil and 10 minutes. fry at medium temperature, stirring every 1 - 2 minutes.
Add salt and pepper. Keep on the stove for another 2 - 3 minutes, then the dish is served hot.

It is good to combine the fried gray salmon with fried potatoes or other side dishes to taste.

Where and when does it grow?

Serushki are regulars in deciduous and mixed forests. Distributed almost throughout the territory of Russia. Preference is given to the northern regions and Siberia. It is also found in the Urals and the Far East. Grow well on moist soils - loamy and sandy loam. They love birch and aspen forests, especially lowland ones.

It is better to go to the well-lit deciduous forests - birch and aspen forests for the gray-haired ones. They love moisture, so it's best to look for them after rain. The picking season starts in July and lasts until September. In a drought, there is no need to count on the harvest of paths.What assemblers need to know:

The mushroom is fruitful - it grows in groups. But it can grow alone. Favorite growing places are forest edges and paths.
The collection period is from early summer to October.
The cap color ranges from gray to yellowish gray and ocher.

In the video, seasoned mushroom pickers are looking for earrings. In forest conditions, they will talk about the peculiarities of the growth and harvesting of these mushrooms:

Cold pickled mushrooms without vinegar

The difference between such mushrooms and salted serushki is that you need to add sourdough. It can be milk whey or delicate kefir.

How to make sauerkraut:

After soaking, boil the valui in salted water (for 1 liter of water, 20 grams of salt) for 30 minutes.
Preparing the leaven. To do this, dissolve salt, sugar, whey or kefir in boiled water, mix well.
The next stage is laying out the mushrooms in a prepared container.
Fill the stacked bitters with sourdough, set the oppression. We remove the container in a storage place with a temperature of 5 - 10 degrees. This temperature is favorable for the fermentation process.
After about a day, we remove the container to a cooler place (0-4 degrees) for further ripening. It will take 30-40 days.
After fermentation, the serushki must be laid out in sterilized jars, filled with boiled brine and rolled up with lids.

Serushka

Serushka (Lactarius flexuosus)

Winding milky
Gray nest
Milk gray-lilac
Gray milky
Seryanka
Support
Plantain
Path

Serushka (lat.Lactarius flexuosus) is a mushroom of the genus Mlechnik (lat.Lactarius) of the russula family (lat.Russulaceae).

Description A hat ∅ 5-10 cm, at first flat, somewhat convex, then funnel-shaped, with a noticeable tubercle in the middle, irregularly curved, with an uneven surface covered with shallow depressions. The edges of the cap are uneven, wavy. The skin is grayish with a lead tint, with darker narrow concentric rings, sometimes invisible. The leg is 5-9 cm in height, ∅ 1.5-2 cm, cylindrical, dense, at first whole, then hollow, the color of the cap or slightly lighter. The plates are thick, sparse, adherent at first, then descending along the pedicle, often sinuous. Spores are yellowish. The pulp is dense, whitish in color, at the break it abundantly releases a watery-white acrid milky juice that does not change color in air.

Variability The color of the cap can vary from pinkish or brownish gray to dark lead. The plates can be from light yellow to cream and ocher in color.

Habitat Birch, aspen and mixed forests, as well as in clearings, forest edges and along forest roads.

Season From mid-summer to October.

Similar species It differs from other representatives of the genus Lactarius in rare yellowish plates, uncharacteristic for lactose.

Food quality Conditionally edible mushroom, used salted.

Useful properties of earrings and restrictions on use

This variety has a large number of useful properties due to its composition. So, serushki contain a large amount of amino acids, vitamins, minerals. Potassium, which is also a part, normalizes the work of the heart muscle and blood vessels, restores acid, alkaline, water-salt and electrolyte balance, the metabolism of proteins and carbohydrates.

B vitamins prevent the development of gallstone disease, obesity and disorders of the nervous system. Phosphorus contributes to the growth of the musculoskeletal system, and is also responsible for the transport function in the body.

In folk medicine, infusions and decoctions are used to treat diabetes mellitus, cancer, depression and nervous disorders, hypertension, rheumatism, arrhythmia and osteoporosis. Greens are characterized by antibacterial, antimicrobial and immunostimulating effects.

Our ancestors often used serushki to treat stomach ailments and even added them to cholera medicine.Also, this type is often used for dietary nutrition, which is associated with their low calorie content and high content of nutrients in the required proportions. Due to the high content of polysaccharides, they are often used as an immunostimulant.

Interesting! According to experts, serushki have no strict contraindications for use. So, this type can be consumed even raw. Overeating is not recommended as it can negatively affect the digestive system.

How to use seryanka mushrooms

Due to the bitterness of the milky juice, these mushrooms should not be fried or boiled. What can you do with them?

The bitterness is removed by soaking for two to three days. At the same time, change the water once or twice a day. That is, they act with these mushrooms in the same way as with most milkers - with milk mushrooms, volushki.

After soaking, the seryanka is salted. To do this, place the mushrooms in a suitable dish (glass jars are most often used), sprinkling with salt at the rate of one tablespoon per kilogram of mushrooms. To improve the taste, add currant leaves, cherries, horseradish, a few cloves of garlic.

The mushrooms must be under pressure. Therefore, a wooden circle is laid on top of the size of the dishes, and a load is placed on it. I have already written about how this can be done in glass jars. But still I will repeat myself.

Take the leaves (I use horseradish, but you can also take currants if there is a lot of it). The mouth of the jar is clogged with leaves with effort and closed on top with a plastic lid. The mushrooms should be completely covered with the released juice. The circle and oppression are no longer needed.

The method of salting, which is described, is called cold. There is also a hot method, it can also be used when salting seryanka mushroom. The only difference of this method is that instead of soaking the mushrooms, they are boiled for 15 - 20 minutes, after which the water is drained. And the salting itself is carried out in the same way as with the cold method.

Store salted seryanka at a low positive temperature. A cellar, a loggia, a refrigerator, a caisson are suitable for this.

They can also be used for making salads, and for fillings of various pies and pies. You can cook good mushroom caviar from salted mushrooms. I even tried a soup made from them! It was the seryanka and the waves that were used. What to say? - Not bad. Of course, it cannot be called a delicacy. But for a change, you can cook such a soup. You just need to not "overdo it" with the amount of salted mushrooms, and be careful when adding salt.

I hope the seryanka mushroom found next summer will delight you!

Looking forward to your comment!

Description of conditionally edible serushki

This species is a representative of conditionally edible mushrooms from the genus Mlechnik, belonging to the russula family. Visually, this mushroom can be identified by the characteristic gray shade of the cap. But sometimes its color is red or yellowish gray. In nature, you can also find false doubles of the serushka, both conditionally edible and poisonous.

What mushrooms look like

Medium-sized mushrooms with a convex cap and a small stem. These fruits are dominated by gray color, but their shade range may vary. So, the hat of a gray hat in the fall takes on different shades: from purple-pink to dark lead. If the fruiting body is damaged, white milky sap is released at the site of the break or cut.

The structure and features of the species

Serushki have such inherent features:

Hat. In young species, it is first convex, then, with aging, it becomes funnel-shaped with a tubercle in the center. Its surface is covered with centric circles. The edges of the cap are uneven, bent inward, mostly gray in color.
Leg. In serushki it is of medium length and is represented by a cylindrical shape. Longitudinal grooves are visible on its surface. The leg merges in color with the cap, but sometimes it is lighter. Inside, it first has a dense pulp, then becomes hollow.
Plates.Often have a sinuous shape, yellowish, rarely located under the cap, adherent.
The spore powder is yellow.
Pulp. The fruit is characterized by firm white pulp with a bitter taste. A pleasant fruity aroma emanates from it.

Description of mushrooms

Judging by some of the names, we can conclude that the gray-headed mushrooms have gray caps and are found in nature as mushrooms. Why do they still refer to milk mushrooms? Because they also contain milky juice.

Beneficial features

Mushrooms have a unique chemical composition. When consumed regularly, it contributes to:

nutrition of the brain;
increasing the immune properties of the body;
strengthening of blood vessels;
removal of heavy metals and salts.

Traditional healers use these mushrooms to treat stomach ailments and various skin problems.

Growing places

In our country, it is found in regions with a temperate climate. Fruiting begins in mid-summer, given the fact that there will be plenty of moisture for it. This period lasts until the first frost.

Pre-preparation and soaking

Serushki is recommended to be harvested from July to October, while only young mushrooms can be taken - in the old ones, harmful substances accumulate over time, which makes them unsuitable for human consumption. And in order to keep the collected serushki longer, it is worth going to the forest in the morning.

Important: you can salt, fry, boil, or cook salted grains in other ways, but you need to remember about the danger of excessive consumption of such mushrooms. In addition, you should not use fruits for cooking pickles if their fruiting body is badly spoiled .. After collection, travelers must be thoroughly cleaned of dust and dirt.

After that, they must be washed in cold water. But the most important point is soaking.These mushrooms can be used in cooking only if soaked for at least three days, after which they must be boiled in salted water, changing the water 1-2 times. This will remove the bitterness inherent in serushki.

After collection, travelers must be thoroughly cleaned of dust and dirt. After that, they must be washed in cold water. But the most important point is soaking. These mushrooms can be used in cooking only if soaked for at least three days, after which they must be boiled in salted water, changing the water 1-2 times. This will remove the bitterness inherent in serushki.

The easiest and fastest pickling recipe

The main advantage of this recipe is speed. You can eat the cooked earrings in 5-6 days.

Ingredients:

serushki - 3 kg;
garlic - 2-3 cloves;
black pepper - 5 peas;
salt - 6 tbsp. l.

Salting the salted corn step by step:

Put the prepared mushrooms in a saucepan, cover with salted water.
Put the container on the stove, wait for the travelers to boil and simmer for half an hour over low heat.
Cool the grains - they should be warm, salt them.
Place the mushrooms caps down in a saucepan.
Place the spices and herbs between the layers of grains.
Put oppression on top and put it in the refrigerator for 5 days.

The classic way of salting for the winter in jars

Many chefs consider this cooking method to be the most successful: the grains will turn out to be elastic, juicy, completely non-bitter.

For cooking you will need:

serushki - 2.5 kg;
salt - 5 tbsp;
cloves of garlic - 2 pcs.;
peppercorns to taste.

How to deliciously pickle grains at home:

Prepared fruit bodies are put in a jar or wooden barrel, shifting each layer of mushrooms with salt and spices.
Cover the pickles with a plate, put a load on top. A container with serushki is placed in a cellar or refrigerator.

After 35-40 days, the mushroom snack will be ready.

Cold salting

The mushrooms cooked according to this recipe will turn out to be crispy and strong, and the risk of souring of the earrings is also excluded.

For cooking you will need:

serushki - 1 kg;
vinegar - 3 tablespoons;
salt - 2 tablespoons;
sugar - 2 tablespoons;
a little bay leaf;
cloves, pepper - to taste.

It will not be difficult to prepare a blank:

Pour water into a saucepan, add spices, simmer for 5-7 minutes. When the marinade is cooked, it is left to cool.
Serushki are prepared, large-sized mushrooms are finely chopped. Then the fruit bodies are soaked, washed, cleaned, and only then proceed to further preparation.
Boil for half an hour in slightly salted water.
Containers are sterilized, spices are placed on the bottom of the cans, boiled mushrooms are placed on top. All this is poured with cooled marinade and the jars are rolled up.

Is it possible to salt salted earrings with other mushrooms?

Serushki can be cooked, salted and marinated with other mushrooms. However, many culinary experts do not recommend doing this, because other mushrooms can kill their unique taste.

Hot way with volnushki

Serushki are best combined with other mushrooms of the genus Millechnikov. One of the most popular recipes is cooking with volvushki, nigella.

You need to prepare the following ingredients:

waves - 1 kg;
serushki - 1 kg;
some bay leaves;
dill umbrellas - 2 pcs.;
cherry and currant leaves;
horseradish leaves;
clove of garlic - 2-3 pcs.;
black peppercorns - 5-7 pcs.;
salt - 3-4 tablespoons;
caraway seeds, cloves, other spices - to taste.

Salting process - description:

Put a pot of water on the fire, wait until it boils, put half of the leaves and spices in the water.
Dip the prepared mushrooms in the water and boil them for about 20 minutes. Scale that appears must be removed.
Transfer all travelers to a colander so that excess liquid is drained from them, pour the brine into another container.
Put the pigs in a pickle bowl, add the remaining spices, pour hot brine so that it completely covers the grains.
Put the salted paths under oppression in the refrigerator - after 10 days the dish will be ready.

Cooking methods: recipes, how to salt, preservation

Greenfinches can be prepared in various ways. They can be fried, stewed, salted, pickled and dried. In this case, you must first remove the skin from the cap. It is often difficult to completely wash the sand out of the mushrooms. To do this, you first need to rinse them in a container with cold water, and then transfer them to a container with hot water, in which you add a large amount of salt, and leave them in it for 15 minutes. During this time, the plates of the mushrooms will disperse, and all the sand will come out. If this does not happen the first time, the process must be repeated.

Stuffed envelopes

Zelenushki - 500 g;

Onion - 2 pieces;

Vegetable oil for frying;

Cooking method:

Finely chop the mushrooms and onions, fry, cool, add salt and pepper.
Spread the filling over the slices of ham and make envelopes.
Grate cheese on a fine grater and sprinkle with envelopes.
Grease a baking sheet with oil, place envelopes on it and bake in the oven for 10 minutes at 180 degrees.

Baked greenfinches

Ingredients:

Zelenushki - 1 kg;
Cheese - 100 g;
Sour cream - 500 g;
Butter - 100 g;
Flour - 1 tablespoon;
Salt, black pepper, herbs - to taste.

Cooking method:

Chop the mushrooms into strips, fry, salt and pepper.
Pour flour into the mushrooms and mix well.
Add sour cream and cheese and send to the oven for baking (7-11 minutes at 170 degrees).
Put the baked mushrooms on a dish and sprinkle with chopped herbs.

Pickled greenfinches

Mushrooms are cleaned of dirt and sand, washed thoroughly and boiled for half an hour. The cooled mushrooms are laid out in prepared sterilized jars, poured with marinade, closed with plastic lids and stored in the refrigerator.

Marinade:

Water - 2 liters;
Salt - 3 tablespoons;
Sugar - 2 teaspoons;
Acetic acid - 3 teaspoons;
Bay leaf - 3 pieces;
Black pepper - 20 pieces;
Allspice - 5 pieces;
Carnation - 5 pieces;
Cinnamon to taste.

Unlike greenfinches, gray-haired grasses can only be salted. After they are completely salted (about a month and a half), they are used as an independent snack, they are added to salads, sauces, and fillings for pies. If salted grains are soaked, then they can be used for frying or stewing.

Hot way of salting for the winter

Clean the mushrooms from dirt, rinse thoroughly and soak for four days, regularly changing the water.
Soaked mushrooms are boiled in salted water for half an hour.
For each liter of boiled mushrooms, put two tablespoons of salt.
If desired, finely chopped garlic and dill seeds can be added to the mushrooms.
Arrange the mushrooms in sterilized jars, close with plastic lids and store in the refrigerator or cellar.

Mushrooms can be eaten one and a half months after salting.

Rules and places of collection

Experienced mushroom pickers advise focusing on low-lying areas with a large amount of moisture, as well as in places where a large number of birches grow. Collect lilac milk mushrooms from mid-summer to late autumn

It is necessary to collect only young specimens, since the old ones accumulate over time all the harmful substances of the environment.

To collect with you, you need to take a sharp knife and a basket. Serushki often hide in the leaves and merge with the ground, especially in the shade, so you need to look carefully for them. Found plantains are cut at the root and thoroughly cleaned of leaves, dust and earth. The collected mushrooms are placed in a basket with their caps down, so that the plantains are better stored.

Experts recommend going to collect purple milk mushrooms early in the morning, while they have not yet warmed up in the sun and can be stored for a long time. After collection and before use, each purple lump must be carefully inspected to ensure that it is indeed a pear.After that, the selected ones are soaked in water for several hours and only then they start cooking.

Who can be confused with?

Ways, most often, are confused with green leaves, which do not even belong to milkmen. These mushrooms are from the ryadovok family. Inexperienced mushroom pickers confuse the gray ears with two types of greenfinches:

With a separate row. In contrast to the lilac-gray hat of the putika, this ryadovka has an olive-brown color, with a darkening in the center. On the curved edge there are sparse scales and a greenish coloration. The leg is light green, olive or white, the lower part is darker - it is dark gray or black. The color of the pulp is white or pale yellow. The taste is bitter, just like the pooch. There is a mealy smell.
With deciduous greenery. Unlike serukha, greenback has a wide hat - conical, bell-shaped or open. There is a tubercle in the center. The color of the cap is pale yellow, mustard yellow, greenish brown. Above - concentric scales - yellow-brownish or brownish-greenish. In green whales, yellow notched-adherent plates and a cylindrical leg, widened at the base. The pulp is white or yellow. Taste and aroma are poorly expressed.

The gray milky or serushka is very similar in appearance to the ordinary milky. There is nothing wrong with this similarity - all representatives of the lactic family are good for food, and if some of them are considered inedible, it is only because of the bitter taste, and not because of the poison. Serushki are especially similar to two milkmen:

Zonal. He has a cream or ocher hat.
Zoneless. It is colored brown.

It is easy to distinguish the paths - only the juice released on the cut does not change color at all. In similar mushrooms, the juice darkens upon contact with air.

Differences between edible serushki and poisonous counterparts

Very often, real serushki can be confused with false or poisonous ones, which can harm human health. Most of all, representatives of the rowing species look like serushki. Poisonous ryadovki include white, soapy, sulfur, mouse and tiger. In order not to be poisoned by poisonous rows, you need to know some of the features of their appearance:

Young white ryadovka has a white or milky color, which acquires a dark spot with age. Leopard is similar to white, as the surface of its cap is covered with large brown spots. Rows, the hats of which are very similar in shape to serushki, have a dirty yellow color and are also prohibited to eat.

White row
Soap ryadovka has olive-colored caps and a spotted leg. This subspecies does not belong to the poisonous, but was classified as inedible, which is associated with a soapy appearance after heat treatment.

Soap row

The pulp of all the rows is distinguished by its strong burning smell. The stem is mostly dark gray. False rows grow mainly in sub-clay and sub-sandy substrates.

Description of the mushroom serushka

The serushka mushroom is one of the most popular among gourmets and amateurs. It is common in birch groves and in the north, including Siberia. Because of the caustic milky juice in the composition of the serushka, it is considered conditionally edible.

Description of the mushroom serushka

Description

The mushroom has a rich gray color, which is reflected in its name. His other names:

seruha;
seryanka;
the nest box is gray;
gray milky (gray-lilac);
backrest;
plantain;
greenfinch;
traveler;
the row is gray;

The row is found under some trees, often near roads and paths in the forest. Serushka mushroom russula, ranked among the genus of Milky.

According to the description of the autumn greenfinch, the color of its cap varies from pink and violet-gray to brown-lead. In all cases, prominent concentric zones are present on it. In the process of growth, the cap is convex over the entire area. In a mature representative, it has the shape of a funnel with a smooth tubercle in the middle. The edges are jagged and drooping. The row reaches 10 cm in diameter.

Other features of the plant's appearance:

The plates are pale, yellowish in color. Rarely located.At first, they grow to the leg, but after a while they gain a wavy shape.
Spores are yellowish in color. The leg is hollow, but only in mature seryanka. In a growing representative, it may be slightly swollen or, conversely, narrowed. Usually its thickness does not exceed 2 cm, and its length is 8 cm.
The dense white flesh has a fruity smell.
When cut or broken, a watery juice with a pungent taste is released.

Edibility

Mushrooms are only conditionally edible and belong to the 3rd food category, therefore, they should be soaked for several days before use. This will relieve them of the bitter-pungent taste and make them suitable for salting. Young seryanka with a hat no more than 7 cm are better suited.

It is possible to add serukha to the first courses during cooking. It is stewed, fried, while it goes well with other mushrooms, for example, in pickled form.

Spreading

The row can be found only in autumn

False ryadovka grows in loamy and sandy loam areas, wet but well lit. Usually, these mushrooms grow in groups, often inhabiting lowland (and not only) birch forests. They are found in areas where thawed waters stand for a long time, on ordinary forest edges and glades. The row is found only in August-October.

Beneficial features

In the Middle Ages, the stomach and related diseases were treated with a serush. It was even included in cholera medicines. The mushroom contains many vitamins and trace elements in suitable proportions. They are considered unique.

Seryanka is suitable for dietary nutrition, since it is surprisingly well absorbed by the body, and has the right effect on it. It is a wonderful immune stimulant and gastrointestinal tract support.

This mushroom has a positive effect on the brain, blood vessels and even the excretion of salts from the body.

Indications and contraindications for use

According to the description, green tea is not harmful to humans, so there are no strict contraindications

At the same time, soaking in water is important to get rid of the unpleasant aftertaste.

Serushki are edible even raw, but it is imperative to know when to stop, because overeating will have a bad effect on digestion, and in case of gastrointestinal diseases, mushrooms are best consumed in minimal doses.

Since September, spores have been encountered in the vicinity of mushrooms. They appear in case the mushroom is overripe, they look like a white powder.

Serushki have an excellent antiparasitic effect and are able to cope with many types of worms.

Interesting Facts

With prolonged soaking, the paths do not lose their natural rich color. Their flesh on the cut does not darken, but retains its original creamy shade.
Gray lactaries are resistant to low temperatures - they can withstand up to - 7 degrees.
They are practically not damaged by insect larvae and fungal worms.

Thanks to the unassuming gray nest, the experienced lover of quiet hunting will not be left without a catch, even in infertile seasons. Plantain is easy to recognize among fellows, moreover, it has no dangerous and poisonous counterparts.

Is it possible to grow earrings?

To grow gray-haired grains, you need mycelium, substrate and appropriate conditions. All this requires investment, so mushroom growing is usually practiced as a business.

Serushki, in comparison with champignons, porcini mushrooms, edible tinder fungus or ringed cap (cockerels), are not in mass demand. Moreover, many mushroom pickers are not even familiar with this mushroom. And the bitter taste of potik, which complicates preparation, predetermined its fate - it is unprofitable for industrial cultivation. Artificial production of tracks is not developed.

When cooked properly, salushki can be a valuable nutritious meal. This is not the most popular mushroom in the rating of mushroom pickers, but, having an original taste, it invariably finds its fans. The mushroom does not need special cultivation, since it is rarely used in nutrition and other areas.

Sierushka mushrooms are always called differently - seryanka, traveler, nest box, podoreshnitsa, milkman, bitter. Despite all the names, the mushroom is still edible and belongs to the russula family.But be sure to soak them before cooking.

Salting and pickling

There are two ways to pickle salted earrings:

Cold way.
Hot way.

The cold method is when the mushrooms are stacked in jars in layers: one layer of mushrooms, the second layer of salt. Approximately 1 tablespoon is calculated per 1 kilogram of serums. You can also add horseradish leaves, black peppercorns, dill and garlic to slightly improve the taste.

After that, you need to crush them in the bank. To do this, you need to cut a circle out of a birch forest and put it in a jar, and put a load on top. After a while, the earrings will begin to secrete juice - at this moment you need to put the leaves on top and close the lid.

The hot method is completely different. There is no need to soak the mushrooms here, they need to be boiled 2-3 times for 15-20 minutes. Each new brew should start with clean water, and after boiling, they are also tamped into jars.

Banks are placed in a cool place, for example, in a refrigerator, basement or balcony. It should be noted that when salted, travelers change color and become dark brown, but at the same time they are very tasty and crispy. In winter, they are useful for making salads and pies.

In addition, they have high yields and are widespread. Therefore, you should not be afraid to collect and consume serushki.