There are many edible mushrooms in our forests, but only three species belong to the highest category. The "holy trinity" includes white, ginger and milk mushroom. Unfortunately, the latter is now undeservedly forgotten.
Many "mushroom pickers" have recently generally believed that this mushroom in its qualities is at the level of toadstools. Far from it.
In ancient times, it was not in vain called "royal", since in terms of taste and nutritional qualities you are unlikely to find something similar. So when are milk mushrooms harvested? First, let's give at least basic information about their appearance.
In appearance, this is an ordinary representative of agaric mushrooms with a wide and massive hat. The shape is funnel-shaped, and the color varies from white to cream. For the "patriarchs" its diameter can reach 20 cm.
An important sign: in mushrooms of this species, the hat is always slightly damp, and this does not depend on the weather. And now let's go directly to the topic of when milk mushrooms are harvested.
Traditionally, it is believed that you need to look for them from the second half of July to early October. The highest probability of meeting them in birch groves. Quite often they can be seen in mixed forests with a predominance of deciduous species. Having found one milk mushroom, carefully look around: most likely, you will find a dozen more.
Please note that they grow best in lowland areas, as they do not tolerate dry soil at all. If the forest is dominated by sandy and dry soil, then these mushrooms can not be looked for.
We will analyze when milk mushrooms are harvested, depending on their type.
- Real, oak and aspen mushrooms can be found from the second half of July to September.
- The blue variety is sought from the second half of July to the end of August.
- Yellow and pepper species can be obtained from late July to early September.
- Your basket will see the black breast if you go for it from the end of July to the end of September.
Of course, all these terms are rather conditional. It should only be remembered that when milk mushrooms are harvested, it should be quite humid in the forest. We have already said that you will never find them on dry land.
Besides, look at the local vegetation: if you see thickets of horsetail, then with a high probability we can assume that you will not find a single mushroom. This plant is the first sign of soil acidity, which they cannot tolerate.
It is generally accepted that only the classic milk mushroom should be collected, although this is not the case. Although its varieties are not so valuable in nutritional terms, their taste is no worse. The way they are processed and s alted is no different. The black variety is especially good, which, after s alting, acquires a beautifulreddish color.
Remember how we talked about the fact that milk mushrooms used to be very much appreciated? How to cook them so that you get a delicacy at the end?
First, they need to be soaked in running water, and the duration of the process should be at least two days. Water should be slightly s alted and changed often, as the milky juice of milk mushrooms can spoil the taste of the dish. Only after that mushrooms can be s alted. After a month of standing under oppression, they will turn into a dish worthy of the royal table.
Here they are - milk mushrooms. When to collect them, you already know.
