One of the valuable trophies in the mushroom picker's basket is the white mushroom, one of the varieties of mushrooms of the russula family, the genus lactic. There are white, black, yellow, blue, pepper, oak, aspen and other types of mushrooms. The mushroom got its name due to its massiveness, one might say, heaviness. The mushroom belongs to conditionally edible mushrooms of the first category.
White mushroom has an almost flat hat with a dimple in the center, with the edges curved down. In a young plant, the edges are strongly twisted, while the old fungus is funnel-shaped. The maximum diameter of the cap is 50 cm, but 10–20 cm is more common. The color of the mushroom is not pure white, it has various shades: milky, cream, beige. The cap may have yellow spots or concentric circles of a different shade. The stem is short, thick, with a cavity inside the mature fungus. The flesh of the plant is white, with a sharp spicy smell, rather brittle. A milky juice is released on the cut and break, turning yellow after a while. The juice gives bitterness to the mushroom, so it is soaked in cold water before eating. The inner side of the cap is lamellar. But in order not to make a mistake during the "quiet hunt" and not to pick some poisonous mushroom, it is better to study the whitebreast (photo). Similar to this mushroom: white mushroom, yellow mushroom, blue and pepper mushroom.
You can meet the white mushroom from the end of July until October. The search for this plant is a rather complicated undertaking, because the mushroom loves to disguise itself, and at first glance it is difficult to notice it, it seems that it is just a mound or a mound covered with leaves. For the best result of "silent hunting" it is better to arm yourself with a wand with a fork at the end. The mushroom grows in birch or mixed pine-birch forests on gentle slopes. But if there is at least one mushroom, you should not go far from this place - milk mushrooms love to grow in whole families, so you can collect a whole "harvest".
The habitat of the white mushroom is Belarus, the Upper and Middle Volga regions, the Urals, northern Russia, Western Siberia. It has other names: white, raw mushroom, pravsky.
White mushroom is good in s alting, while it has one distinctive feature - a slightly bluish color. Before use, mushrooms must be thoroughly cleaned of dirt and other forest debris, then soaked and s alted. Soaking continues for one to two days in periodically replaced cold water. It is better to s alt in a barrel with spices. Mushrooms are ready to eat in 40 days. Less commonly, mushrooms are marinated. Cooking helps to completely remove poisons from the plant. As an ingredient in any dish, milk mushrooms are used only after s alting.
White breast is very rich in protein, contains more than 30% of it, and surpasses meat in calories. ThisThe fungus is widely used in medicine due to its antibacterial properties. It is used in the manufacture of anti-tuberculosis drugs. It is good to use milk mushrooms during the season of colds, as it strengthens the bronchi and lungs. It has been proven that white mushrooms can lower blood sugar levels. Mushroom compresses can remove warts.
