How and where to look.

Milk mushrooms are considered primordially Russian mushrooms, in the West it is recognized as inedible. And in Russia he was loved and loved for his taste, useful properties and ease of collection. The mushroom grows in clearings, heaps, hence the origin of the word: from the Old Slavic “gruzdi”, that is, a bunch. If you find one mushroom in the clearing, look around, it is likely that several more brothers “sit” nearby, these are group mushrooms.

How and where to look.

Mushrooms love to look for experienced mushroom pickers, because finding them is not at all easy: they hide under last year's leaves, moss, under fallen needles and tree branches. In order not to constantly bend over, it is better to find a good stick in the forest and check all the suspicious bumps. Milk mushrooms should be looked for near stumps, in glades with low grass and in the shade of trees, especially under birch trees.

Mushrooms prefer deciduous forests (birch forest), but also found in mixed forests (pine-birch forest, linden, oak forest, aspen forest). In our country, it is found mainly in Siberia, in the northern regions, in the Urals. You will not find such mushrooms in the south. Milk mushrooms are very fond of moisture, chernozem soil and rotting leaves, under which they skillfully disguise themselves. Milk mushrooms begin to grow actively after light rains in late July and September. In early autumn, when dew falls on the grass in the morning, these mushrooms gather especially easily and pleasantly.

Types of mushrooms and false mushrooms.

Knowledgeable mushroom pickers claim that absolutely all milk mushrooms can be eaten after proper processing. However, let's take a look at what is better to collect.

Milk mushrooms do not have poisonous counterparts, but slightly toxic mushrooms can get in, which, if not handled correctly, can cause diarrhea and vomiting. It's better not to risk it.

Recognized as the best and most desirable among mushrooms real breast(Lactarius resimus), which is called white, wet and raw. You can distinguish it by a wide light hat with a “funnel” in the middle, the edges of the mushrooms are fluffy and tucked inward, on the lower part there are white or cream plates. The cap of such a mushroom is slimy, slippery, white, acquires yellowish circles as it grows, in old mushrooms they can turn into rusty spots. The leg of the breast is short (up to 7 cm), it is usually not cut off. To the touch, the breast has a dense structure; when cut, it secretes white juice, which soon becomes yellowish. Such a mushroom is considered “the most correct”, but in the forest you can also find others similar to a mushroom.

Black breast ( Lactarius necator) aspen breast(Lactarius controversus), milk mushroom yellow(Lactarius scrobiculatus), and oak mushroom(Lactarius zonarius). As you guessed, their names speak for themselves: where they grow and what they look like. All these milk mushrooms can be eaten, but before that it is necessary to soak them for at least 2-3 days, and salt them for at least 60 days.

The following milk mushrooms are the least popular: “colored” (bluish color, resinous black, etc.), pepper mushroom (does not have a fringe on the hat) and dry milk mushroom. Mushroom pickers practically do not collect these mushrooms, however, practice shows that they can also be eaten (after 2 months of salting), but their taste is not as bright as that of other mushrooms.

False mushrooms.

There are no poisonous mushrooms among mushrooms, however, special care should be taken with such species: pepper mushroom (Lactarius piperatus), violin (Lactarius vellereus) and camphor mushroom (Lactarius camphoratus). Outwardly, the violin and the pepper mushroom are very similar to the dry mushroom, i.e. they are milky in color, have dry hats without a fluffy edge. These mushrooms differ in higher legs, and they also secrete milky juice, which colors the pepper mushroom blue or green, and the violin - red-brown. You should beware of such bastards.

Useful properties of mushrooms.

Firstly, milk mushrooms are champions in protein content, there is more of it in the mushroom than in meat, and it is easier to digest in the human body (note to vegetarians). Therefore, milk mushrooms perfectly satisfy hunger and give a feeling of satiety for a long time.

Secondly, milk mushrooms are rich in ascorbic acid, thiamine and riboflavin. These mushrooms are the only non-animal food that contains vitamin D.

Thirdly, milk mushrooms have a beneficial effect on the nervous system. Regularly using milk mushrooms, you will forget about depression and nervousness.

Fourthly, milk mushrooms have an antibacterial effect, which is why they are recommended to be eaten during the season of epidemics. These amazing mushrooms are able to strengthen the mucous membranes of the bronchi and lungs, thereby preventing Koch's sticks from multiplying.

Milk mushrooms are also able to prevent urolithiasis, they are included in the diet for ischemia, they have anti-sclerotic properties, improve digestion, cleanse blood vessels, and even get rid of acne and warts.

How to cook.

However, to achieve positive results, mushrooms must be properly prepared. As soon as you return from the forest, immediately soak the mushrooms in clean water. They are usually soaked for 2-3 days, while changing the water 2-3 times a day. Soaking in clean water relieves milk mushrooms of bitterness and toxic substances (if you collected not only white specimens). After cleaning from the foliage and soaking, it is recommended to boil the milk mushrooms for 20 minutes, and then cook at your discretion. Usually milk mushrooms are salted with currant leaves, dill stalks and other herbs. Before eating, mushrooms must be salted for at least 40 days.

The path to a delicious mushroom is not easy, but the benefits and crunch of salted mushrooms are worth it. Good appetite!