Aspen Wood - description of where the toxicity of the fungus grows

Gruzdey has many similarities, so for an inexperienced person it is quite difficult to distinguish one species from another. This mushroom belongs to conditionally edible, as a result, after harvesting it must be subjected to preprocessing according to all the rules. In today's article we will talk about aspen gruzda, which is different fleshy pulp and its taste.

Description and growth

1. The presented version belongs to the Russula family. Otherwise, this boom is called poplar. It has a lot of useful qualities that a person can extract with proper processing.
2. The top is rather dense and thick, with fleshy pulp. The surface of the hat is painted white with pink spots. When a mushroom is young, its edges are bent down, and the middle section has a concave shape.After maturity, the hat is straightened, but it can also be funnel-shaped. The diameter of the top grows to 18 cm. When it is damp outside, the hat becomes sticky and becomes slippery.
3. Plates located inside the hat, painted in beige or soft pink tone. They slightly fall on the shortened leg, which grows to a height of 7 cm. With a diameter of 3 cm. The base is painted in the same way as the top itself. But the leg may be white with splashes of yellow.
4. The soft part has the smell of fruit. If you cut it, it will stand out bright juice. In contact with air, it does not change the shade, respectively, the cut remains the same. This mushroom is edible conditionally because of the juice that disappears when soaked in saline.
5. As for growth, these mildews need to be found under the trees with which they build mycorrhiza. Poplars are used for this purpose. Growth is carried out in a temperate climate zone and warm forest. Occur in the Volga region, from mid-summer, ending the beginning of autumn.

Similar varieties

1. Often, these mushrooms are inexperienced lovers of quiet hunting confused with white volnushkami or moths. Distinguishing varieties is quite simple, if you gain knowledge. Distinctive characteristics lie in the pubescence of the apex. In the whitefishes, the tops are densely pubescent, and in the species under discussion there is no
2. Also, these mushrooms are often confused with pepper mushrooms or violins. But in the presented species, the plates do not have a beige or pinkish tone. It is enough to turn the cut copy and evaluate the color.

Treatment

1. It has already been said that the type under discussion is classified as edible conditionally. That is, you can not consume them in food, skipping the primary processing. Often, these mushrooms are salted, and before it is soaked. Otherwise, the milky sap will cause bitterness.
2. Soaking is carried out in salty, cool and purified liquid, which varies with frequent intervals. Otherwise, the contents of the container will begin to mold and turn sour. The duration of soaking - 2 days, the water changes four times a day, and even more often. Next, you need to boil the specimens and proceed to the Ambassador.

Pickling

1. Chopped mushrooms are placed in pre-sterilized containers with their heads down. It is necessary to sprinkle the pieces with salt, and also slightly to cover it with the bottom. If you like garlic, the slices can also be put in a jar.
2. To make it easier to navigate in the volume of components, adhere to the calculation that no more than 0.1 kg is allocated per pound of mushrooms. salt. After you put the ingredients in the jar, make another layer of salt. Press them by building a press. Sterilize the lid, close the container with it and leave in the cold for 5-6 weeks.
3. At this time, a salt-based solution will develop in a glass container. Do not forget to systematically check the status of the fruit bodies. You should see that the brine completely covers them. Otherwise, the mushrooms may begin to dry out.
4. If you suddenly noticed that this happens. To the jar should be added to the cooled boiled salt-based solution. 0.5 l. water accounts for about 50 grams. salt. In this case, the container with the contents should be kept cool. The temperature should not exceed 6 degrees.
5. After one and a half months the fruiting bodies will be fully ready for consumption.Before eating them, be sure to fold the mushrooms into a colander and rinse thoroughly. Fill the fruit with cold water and wait a few hours. So you get rid of excess salt.
6. Keep in mind, perederzhivat mushrooms also not worth it. Salt should not be completely washed out. Therefore, during soaking, be sure to taste the samples. Perform such manipulations until you are completely satisfied.

Storage

1. The specimens in question can be kept raw. To do this, without fail, sort them out, remove all that is unnecessary and wash them thoroughly. To get rid of the bitter taste, mushrooms should be placed in salted solution. After that, transfer the fruit into containers and pour boiling water over it. After cooling, remove in the freezer.
2. Alternatively, fruit bodies can be extinguished or fried. Chop them, cover with oil and fry in a frying pan. Do not forget to cover. The procedure will take no more than 20 minutes. To make a crust, the last few minutes you need to fry the mushrooms without a lid. Spread the prepared fruit in food containers and place in the refrigerator.
3. If you want to boil milk mushrooms, they need to be cleaned and sent to boil. After boiling water wait another quarter of an hour. Throw fruit bodies in a colander. Wait a while. Their taste will depend on this in the future. Next, also distribute the mushrooms in containers and place in the refrigerator.

Benefit

1. In addition to excellent taste, the fruit bodies under consideration have a lot of beneficial properties. Such mushrooms in traditional medicine are used as an effective diuretic. In addition, the systematic consumption of fruits allows you to remove stones from the kidneys.
2. Mushrooms act as an antibacterial agent. Systematic eating of fruits helps to fight various pathologies and even tuberculosis. Valuable composition increases the protective functions of the body.
3. Due to the presence of valuable enzymes, milk mushrooms increase brain activity and improve memory. Metabolism and appetite are getting better. Regular eating of fruits allows you to cope even with nervous disorders. In addition, blood sugar levels stabilize.

Contraindications

1. In addition to useful qualities, the fruit bodies under consideration have their drawbacks.If you cook the mushrooms incorrectly, you can easily experience poisoning.
2. Remember that you can not abuse the masses. The problem is that the mushrooms are very hard to digest. If you overeat them, you may encounter certain problems.

The presented copies are appreciated by mushroom pickers for flavoring and useful properties. If you are collecting such fruits for the first time, be sure to carry out all the preparatory manipulations. Try to cook the mushrooms correctly, otherwise you risk poisoning.

Video: Aspen (Lactarius controversus)