"He called himself a loader - climb into the back." So goes the well-known saying. But did you know that there are several different types of mushrooms found in the forests, grouped under this common name? And in addition to the usual Russian hearts in a s alty and pickled form, there are also parchment, blue, black, aspen, pepper and yellow milk mushrooms. We will talk about the latter in more detail in this article.
Yellow milk mushroom belongs to the Syroezhkov family, genus Milky. In Latin, its name sounds rather complicated - Lactarius scrobiculatus. Well, the people know its completely different names: scraper, yellow wave or yellow load. It is under them that this mushroom is known in various regions of our country. And the yellow mushroom is common in the northern part of Russian forests, in Siberia, in the taiga. You can meet him most often in spruce forests, pine forests, fir forests, and he chooses mainly places of accumulation of young trees. Sometimes, however, these mushrooms come across in birch groves andmixed forests, where they grow on clay soil. The usual collection time for them is the period from August to October, when the temperature does not drop below 8-10 degrees. These mushrooms also love short, but frequent rains. But after heavy rains, they may appear only for a short time, and then disappear.
What does this representative of the mushroom kingdom look like? In general, it is very similar to the usual representative of milk mushrooms: its hat has a diameter of about 7-10 centimeters, is concave inward in the center, with a slimy, sticky, felt-type surface. But its color is strikingly different from other species - the yellow mushroom got its name precisely because of the hat. This bright golden yellow shade is unmistakable. And it is he who is the main difference between the mushroom and other mushrooms.
The pulp of the mushroom is white, but tends to turn yellow when touched. The milky juice of yellow milk mushrooms can also change its color. The taste of this type of mushroom is very bitter. The leg of yellow mushrooms can be up to 8 centimeters in height. Usually it is even, white.
It should be remembered that this is a conditionally edible mushroom. The yellow milk mushroom, raw or simply fried, is not very tasty because of the bitter milky juice. Therefore, before use, it is usually soaked for a long time in cold water, releasing bitterness. After that, there is nothing tastier for the Russian soul than s alted milk mushrooms. But in other countries of the world, the yellow mushroom and its companions are inedible mushrooms.
This type of mushroomvery useful when used properly. It contains a lot of vitamins B, PP and C, and its calorie content is quite low - only about eighteen kilocalories per hundred grams. Due to the high protein content, milk mushrooms can perfectly replace meat in the menu of vegetarians. By the way, the inhabitants of Siberia a few centuries ago did not at all recognize other mushrooms, except for this species, suitable for human consumption. In order not to be disappointed in the taste properties of the yellow milk mushroom, it is recommended to soak it for at least three to four hours before cooking, changing the water every 20 minutes.
