White podruzdok - description of where the poisonousness of the fungus grows

White podgruzdok is also sometimes called dry load. Consider what the representatives of this species look like, where they grow. With the help of a detailed description it will be possible to easily distinguish this mushroom from others. In addition, it is very important to be able to properly collect, process and deliver them.

You can see a lot of mushrooms in the forest. Each species has its own characteristics. Many of them are edible, many are poisonous, and some just need to be able to properly cook, so that it becomes a tasty and useful addition to the dish or its base.

They grow under the trees, and right on them. Some species prefer to settle on living, and some - on dead trees. White podgruzdok has an interesting feature. It does not grow on the surface, but practically under the ground. In this case, half of the fungus is under the ground, and its upper part, as a rule, is covered with fallen leaves. Therefore, to find it is not so easy.But it is enough to see only one mushroom in the forest, as you will find many more around. The ability to grow in groups makes collecting very convenient.

Description

The young mushroom has a convex cap, in the center of which it is slightly pressed inward. Its edges are somewhat tucked. Over time, it becomes funnel. Edge can be both smooth and wavy, also tuck. The diameter of the cap may be different: 6-14 cm. At first, the cap is completely white, and over time it becomes yellow. Brownish and rusty spots appear on it.

The plates are descending. As a rule, they are white, but can sometimes be greenish.

Leg white with brown spots. Pretty thick and short.Its thickness is about 2-3 cm, and height - 4-5. At the bottom of the leg a little bit already. The young mushroom has a solid leg, and then it becomes hollow.

The flesh of the underload is rather dense, but fragile. When cracked or cut, it retains the same color. The juice does not stand out. The taste of the pulp is sweetish, and the aroma is very pleasant.

This species is classified as edible. Sub-salt and pickle.

Where grows

The period of fruiting is long. These mushrooms can be found during the summer and until the cold in autumn. They grow in any forest. Often they can be seen even in the mountain forests. Favorite place of mushrooms of this species is the river bank. As a rule, they grow by several pieces. You can rarely see them alone. Grow almost throughout the territory of Russia, but most of them in regions with a temperate climate.

Similar species

If you carefully examine the appearance of these mushrooms, they will be very easy to distinguish from others that have an external similarity.

1. Bulk ordinary, pepper, and other species that belong to the genus Lactarius, when breaking will produce a milky juice. Butter juice this will not allocate.
2. There is another edible mushroom that is very similar to a dry mushroom. This is a greenish load. But it differs from the white podgruzdka in that its plates are arranged more frequently. And their faint tint of blue and green is expressed somewhat more intensively.
3. The russulea pseudopod is most often found under the oak. But on this basis it is impossible to accurately determine the type of fungus, because under this tree you can also see an excellent russula. But her hat has a yellow color.

How to collect

You can collect this mushroom from the beginning of summer to the end of autumn. You can find them under the foliage. The mushroom is half underground, so you will need to dig a little. But if you find at least one under the leaves, you can fill the basket with several more copies that usually grow nearby.

Mushroom pickers love podgruzdok because he rarely spoil. Worm mushrooms of this species are also extremely rare. They must be cut, leaving half the legs.

How to cook

This mushroom is best suited to pickle it. But sometimes he is marinated.Before cooking, it is usually soaked for several hours to better clean. After soaking the trash is easily cleaned with a brush, and then the mushroom is boiled. It is enough to cook them for about 15 minutes. Once the mushrooms have cooled, they can be salted.

Experienced housewives use 2 basic ways of salting the load.

1. This method is fast. At first podgruzdki boil 20 minutes. Spices and salt are added to the water. After that, vinegar is added. You can also use citric acid. Mushrooms shift in a bowl with cold water. After 15 minutes they can be served on the table.
2. This recipe for salting is used if you want to pickle dry mushrooms for long-term storage. Mushrooms are placed in a pan in layers, sprinkling each of them with salt. Mushrooms are filled with water so that it covers them completely. After that, the container must be put in a warm place under the yoke. They should stand for several days. It is necessary to wait for the moment when the water stops foaming. After that, the mushrooms are washed, laid out on the banks, prepare the brine and pour. So that they do not deteriorate, you need to store only in the cold.

These mushrooms can also be added to soup or to fry.

Dry milk mushrooms, although they have an unleavened taste, are a lot of fun for amateur mushroom pickers. After all, they are not so easy to see, it is necessary to rake the leaves near the trees. And with the proper preparation of brine this mushroom is quite possible to give a bright rich taste. Therefore, it is worth every mushroom picker to try to assemble and prepare them.

Video: podgruzdok white (Russula delica)