Wonderful edible mushrooms - dried milk mushrooms - are common in coniferous and mixed forests. This species is called Russula delica, or podgruzok. In essence, this is a genus of russula. Real milk mushrooms are rare inhabitants of the forests, it is much more difficult to find them, they have a bitter milky juice. And the so-called dry milk mushrooms grow from July to October in birch groves, pine and coniferous forests, and their number is simply incredible.
It is very easy to find these white stouts in the dry dark soil of coniferous forests. The defenseless white color betrays itself against the dark background of the earth and fallen needles. But among the grass, the search becomes more complicated: you need to carefully look at each tubercle.
Dry breast has a white smooth surface. In young fruiting bodies, it has a slight bluish tint, the blue color on the back of the fungus is even more noticeable. The diameter of the cap can reach 20 cm, while at first the shape is always convex with a small hole in the center, the edges are wrapped down. The older the dry mushroom (the photo is presented below), the more the hat opens, cracks in dry weather, and in rainy summers it is necessarily eaten away by slugs and flies. Soover time, yellow and brown spots appear over the entire surface. Dry milk mushrooms - agaric mushrooms, with white dense pulp, without a pronounced taste and smell.
The plates are white, smoothly passing to the stem. It is a short load, strong, its surface is smooth, the flesh is dense, while in old mushrooms it is loose, almost always eaten away by worms. Dry mushrooms are very rarely clean and white, if only at the very beginning of growth. In any weather, be it a drought or a rainy summer, worms infect them, and fungus flies love to ambush them on their hats.
Dry breasts are considered edible. Indeed, they can be s alted, boiled, fried, marinated. But most often they go for s alting, as a preparation for the winter. If, as a result of a trip to the forest, a sufficient number of milk mushrooms has accumulated, then you need to start processing as soon as possible.
Cleaning and washing these mushrooms will be much easier if you soak them in boiling water for 20-30 minutes. A fragile hat under the influence of high temperature becomes softer and more plastic. To quickly get rid of the dirt that has fallen between the plates, the mushrooms are washed under running water. After that, they can be allowed to pickle. Since the mushroom does not secrete milky juice, its flesh does not have a bitter taste, like a real raw mushroom. Therefore, mushrooms can be lightly s alted, that is, stand in brine for only a week, after which they can be eaten.
Good young specimens and fried. To do this, they are first poured over with boiling water, washed, cutinto small pieces and fry in hot oil for 15-20 minutes. At the same time, the pieces become a little hard, with a crispy crust and a pleasant mild taste. It is worth noting that only podgruzdki that do not have milky juice on the cut can be cooked in this way. All other similar mushrooms that secrete white juice have a sharp bitter taste. This bitterness disappears in brine, after 1.5-2 months. A dry breast does not have such an unpleasant feature. The mushroom tastes good and is easy to process!
