Skripitsa - description of where the poisonousness of the fungus grows

The Skripitsa is a forest dweller, distinguished from other mushrooms by a characteristic creak when holding his finger on the surface of his cap. This mushroom belongs to edible species, while the main condition is its proper preparation.

Description

Such a mushroom as a crepice belongs to the subspecies of the Russula family. Among other names to many ordinary people this type of mushroom is known as felt felt, squeak. This species belongs to wild-growing mushrooms that fall into the category of conditionally edible.

1. The cap of this fungus is fleshy and rather large; it is 25 cm in size. In young people it has a flat-convex shape, the edge is slightly wrapped around the leg. In the center there is a small depression, which eventually turns into a kind of funnel with a wavy edge. The color of the hats of young specimens is milky white, with maturation it becomes an ocher hue with slight yellow spots.The surface is dryish, feels like felt, because of which, in fact, this type of mushroom received one of its names. When holding the hat with a finger or a knife, it produces a characteristic creaking.
2. The pulp of the adult mushroom fruit body is very fragile, white color. When pressed, it can produce a juice that is distinguished by its zest.
3. The white leg of the fungus is not too high - up to 50 mm, the thickness does not exceed 5 cm. The shape is cylindrical, smooth at the base, slightly narrowed.
4. Felt plates plumina descending, rarely located.

Spread

Mostly squeaky grows in large groups, however, often growing and lonely mushrooms. The most delicious are young mushrooms collected from July to September.

Noticethat the presented species of mushrooms does not have doubles dangerous for humans, however, lovers of quiet hunting should be able to distinguish the violin from such species as loadings and milk mushrooms (white and pepper).

Cooking

Often such a type of mushroom as a squeaky is called a false weight. However, this is not entirely true, since this species is quite edible, and its taste is no worse than that of other wild-growing mushrooms. Its preparation involves a rather lengthy process - but it is worth it. First of all, it is necessary to clean the fruit body of adhering grass and foliage.

The violins, like the milk mushrooms similar to them, are tasted best in pickled or salted form. Salty mushrooms acquire a characteristic creak, aroma and elasticity. It is important to consider that, the older the mushrooms in the harvested crop, the correspondingly, the salting process should take longer. As a rule, its duration does not exceed 1-2 months.

Also, we should not forget about carrying out such processing of the fruit bodies of the violin, such as the removal of bitter-burning milky juice. To do this, peeled mushrooms are soaked for several days in cool water (for at least 3 days, the water should be changed 2 times a day).

Prepared felt milk mushrooms are boiled in salt water for several tens of minutes. After that, you can proceed to marinating. After 7-10, the prepared violins are rolled into sterilized glass containers.

Benefit and harm

If during a quiet hunt you met a group of violins growing on a mossy surface, you should not miss a chance to gather a good crop of tasty mushrooms. It is not recommended to use raw felt mushrooms as it can cause vomiting or indigestion.

Conducting proper processing and subsequent preparation deprives squeaks from existing harmful properties, making them tasty and healthy for people with the gifts of nature, containing an impressive complex of minerals, vitamins and amino acids. Also, this type of mushroom can be used to reduce body weight - this is explained by the fact that 100 grams of violin is only 22 kcal.Although squeaks are less known than white mushrooms, nevertheless, this species has its admirers, whom this fungus pleases with its excellent taste characteristics and pronounced aroma.

Video: Creeper (Lactarius vellereus)