Mlechnik gray-pink - a description, where the toxicity of the fungus grows

If for the first time you see a gray-pink crab, it may seem that a fruit body is seen in front of your eyes, similar to a pearl and a wave. In common people, people call this mushroom a hybrid. If you follow the data obtained from foreign sources, this variety is classified as weakly poisonous. It is not very appreciated among our compatriots, because there is no reliable data regarding edibility. But certain categories of persons are soaked for a long time, boiled, then salted specimens and consumed in food.

Description

1. Under the gray-pink crab refers to a plastic mushroom, ranked among the russule family and the genus of crawfish. Otherwise, these specimens are called gray-pink inedible weights, as well as amber or chaly mlechnik.
2. As for the description, the top is round in its format, but it can be flattened or convex.In young animals, the extreme parts of the hat are folded inwards. In mature specimens, the apex format is like a funnel. There is a small bump in the central part.
3. In its diameter, the upper section grows to 15 cm, but this is the exception rather than the usual phenomenon. The skin on the hat is smooth, dryish, velvet in sensation. Hue varies and can be brownish-pink, gray-pink, sandy-gray with a yellowish tinge. It all depends on the territorial identity of each instance.
4. The base has the format of a cylinder, it is fairly straight and smooth, light. The shade of the leg sometimes coincides with the color of the top. Closer to the hat base whitish. In young stock, the leg is dense, and in mature specimens it may be hollow or partially hollow. The length is drawn up to 7 cm. With a thickness of 1.5 cm.
5. The soft part quickly breaks, when cut, juice is released like water. He will not change the color when winding, will remain the same. The flesh is lightened, white with gray. May approach yellow-white tone. Taste bitter, burns. The smell is spicy, reminiscent of chicory.
6. On the inner section of the apex there are plates that are only slightly deposited on the leg.They are pigmented pink, beige or whitish tone. Color spores can be cream, pink or yellow.
7. Now we will study the distribution. These mushrooms prefer to settle in the marshland near pines and birches. They live near the moss, found from late summer to mid-autumn season. The largest number of fruit bodies can be found in September-October with favorable weather.

Virulence

1. If we take into account foreign literature, then it mentions that the fruit bodies in question belong to weakly poisonous mushrooms. On the territory of the Russian Federation, such a copy is referred to as an inedible or edible, but of little value fruit.
2. Experienced mushroom pickers argue that if you do not pay attention to the specific smell, then such a mushroom is practically no different from ordinary miltworts. If you cannot find more successful specimens in the forest, then you can pay attention to the gray-pink mlechnik.

Properties

1. Considered fruits and similar species contain an impressive amount of valuable amino acids. Among the main stands out glutamine, arginine, leucine and tyrosine.In addition, the flesh of the fruit bodies is saturated with fatty acids. Among these should be distinguished palmitic, stearic, acetic and oil.
2. Almost all representatives of the fungi of this species are rich in lipids, phosphatides and essential oils. In an ordinary mlechnik there is a huge amount of glycogen and fiber, while there is no starch in it at all. In addition, the fungus is saturated with an abundance of trace elements. In one of the species found a natural antibiotic - lactaric acid. It helps to effectively fight against tuberculosis.
3. Also, many types of Mlechnikov positively affect the human body. Valuable chemical compounds can deal with gallstone disease, acute and purulent conjunctivitis. An antibacterial substance is present in fruits, which effectively suppresses Staphylococcus aureus.
4. If you want to marinate mushrooms, then for such purposes it is best to choose an ordinary luck. Due to processing in this way, fermentation takes place in the fruit body. Because of this there is a pleasant sour aftertaste. It is this characteristic that is very much appreciated when salting mushrooms.

The fruits considered are rather fleshy.Not all mushroom pickers are in a hurry to apply the mushroom in cooking. The reason for this is a very unusual smell. Otherwise, after pre-boiling, such fruit bodies can be used for cooking other dishes without any problems.

Video: Gray-pink Mlechnik (Lactarius helvus)