Description and distribution of aspen (poplar) milk mushrooms

Description

The main external signs of poplar milk mushrooms:

• the mushroom has a white fleshy cap with light pink spots. The middle of the cap is depressed and resembles a funnel, the edges are strongly curved down. On the back of the cap there are cream or light pink plates. Cap diameter - 7–20 cm;
• the leg is short and thick. The height of the leg is 2–7 cm, width 3–4 cm in diameter. Has a color similar to the cap;
• The pulp is white with a characteristic fruity odor.

If you read the descriptions of the varieties of milk mushrooms, it will become clear how very similar they are to each other. In order not to be mistaken that it is aspen, you should look under its cap; it should be pinkish.

Fried milk mushrooms - 3 recipes for cooking mushrooms in a frying pan

Hello, my dear readers and subscribers! Just yesterday I was looking through family photos, and I remembered how grandma loved to cook fried milk mushrooms in sour cream, boiled in brine.

To avoid bitterness, I soaked it in salt water. Now I get rid of bitterness differently, without soaking. If I’m going to use it right away, I boil it 2-3 times for 12 minutes, draining the water each time.

But the result is worth it - you still have to look for a better filling for pies!

It is difficult to spoil any dish with mushrooms. They go well with potatoes and boiled rice, buckwheat and noodles, and are an excellent addition to meat dishes.

How delicious it is baked in cream under a crispy cheese crust, fried with onions and garlic! Soups and cabbage soup are prepared with milk mushrooms, dumplings and snack pies, pancakes and pies are filled. Fried mushrooms can be prepared for the winter.

A few delicious jars will help diversify the daily menu, especially if your family loves such dishes.

All varieties of mushrooms are suitable for food – white, black and capsicum. You can verify this right now by preparing any of the 3 recipes that I will describe in this collection.

I suggest trying the classic combination with potatoes, which absolutely everyone likes. Be sure to wash the mushrooms thoroughly to free them from any debris. Then cut off a small piece and taste it on your tongue. If you don’t feel any bitterness, you can safely start cooking.

For the dish take:

• 200 g mushrooms;
• 500 g raw potatoes;
• 100 g cream or sour cream;
• vegetable oil for frying;
• salt, paprika, curry to taste.

How to cook deliciously:

1. Peel the potatoes, cut into small pieces and place in a saucepan with cold water. Bring to a boil and cook for about 15-20 minutes, just be careful not to let the pieces become overcooked.

Boiling time may vary depending on the variety and “age” of the tubers.

2. Boil the milk mushrooms for 30 minutes in a saucepan over medium heat. Be sure to remove the foam so that the bitterness goes away. Then transfer to a sieve to drain the water.

3. Chop the boiled mushrooms and fry in vegetable oil. While frying, add a pinch of curry and paprika each, and do not forget to stir occasionally.

4. When the mushrooms acquire a beautiful golden hue, add boiled potatoes to the pan and stir. Cook until a light golden crust appears on the potatoes.

5. Pour in the cream, salt and stir again. Keep the dish on the stove for a few minutes and serve.

It must be eaten hot - when it cools down, the dish loses all its flavor. It turns out to be very nutritious and high in calories, so you don’t have to worry that your household will go hungry. Lunch or dinner will be a success

Source: https://takioki.life/zharenye-gruzdi/

Variation and distribution

With age, milk mushrooms change color. Thanks to this, you can distinguish an old mushroom from a young one. The blades of the old mushroom change color from cream to yellowish. Brownish spots may also appear on the cap.

Did you know? In European countries, many have not even heard of milk mushrooms. This species is most widespread in Russia.

Aspen milk mushroom is not common and grows in small groups. You can find it near willows, aspens and poplars, with which it forms mycorrhiza - a symbiosis of the root system of trees and fungal hyphae, so it is better to look for it in aspen and poplar forests.

Similar species

Real breast milk, which has the highest nutritional value among all representatives of the species, is similar in appearance to aspen milk. But there are a couple of differences between these mushrooms: the real plates are white and have a light fluff on the edges of the cap, while the aspen mushrooms have pinkish plates and no fluff.

Important! Poplar milk mushrooms can be eaten only after salting. Although this mushroom is edible, it contains a small amount of toxin that can lead to poisoning.

Using the same criteria, you can distinguish a poplar milk mushroom from a violin. An inexperienced mushroom picker may confuse a milk mushroom with a white mushroom. With all their external similarities, it is not difficult to distinguish them - the whitefish has a characteristic thick fluff on its cap.

How to collect milk mushrooms?

Mushrooms love to hide under fallen leaves and pine needles. Therefore, when going on a “quiet” hunt, be sure to take a stick. It will be convenient for her to clear away natural debris. In addition, experienced mushroom pickers can find a place with mushrooms by smell, since milk mushrooms are fragrant from a distance. Mushrooms are looked for in short grass, the stem is carefully cut off with a knife. Having found one mushroom, be sure to thoroughly scan the area nearby.

Unfortunately, milk mushrooms have poisonous counterparts that are dangerous to humans. If there are doubts about the suitability of a mushroom for food, it is not cut off, but left in place. Black mushroom also contains toxic substances. But with proper heat treatment and soaking, the mushroom becomes harmless.

Edibility

Poplar milk mushrooms are edible, but require pre-processing. They need to be soaked in water for two days. The water should be slightly salted and changed at least twice a day. Wooden or enamel dishes are suitable for soaking so that salt, metal and fungal secretions do not enter into a chemical reaction. After soaking, the product must be tidied up, that is, the remaining dirt must be washed off and wormholes removed. Soaked and peeled mushrooms need to be salted.

Important! Mushrooms soak faster in warm water than in cold water. However, there is a risk of product spoilage.

Nutritional quality

For 100 grams of mushrooms there are:

All representatives of the Russula family are rich in vitamin B, which serves as an excellent prevention of nerve problems.

Benefits and harms

• Beneficial features:
• contain a small amount of glucose, so they can be included in the diet of people with diabetes;
• used by pharmacists as a medicine for tuberculosis.

• Flaws:
• limited in cooking options - they can only be salted;
• poorly absorbed by the body;
• toxic, if you neglect soaking and salting and prepare them differently, poisoning is possible.

Did you know? Mushrooms are extremely tenacious and adaptable organisms that can withstand even enormous levels of radiation. In 2007, mushrooms were discovered in Chernobyl that used radioactive radiation instead of sunlight.

Signs of poisoning

Mushroom poisoning begins with symptoms that are no different from any other poisoning. Abdominal pain, diarrhea, vomiting, followed by severe thirst, impaired breathing and cardiac function, and cold extremities. The first signs may appear as early as half an hour after eating. It would be wise to call an ambulance and begin providing first aid before it arrives.

First aid

If you are poisoned by mushrooms, you should drink as much warm water or saline solution as possible. Inducing vomiting will help flush the stomach. If you have laxatives, it is better to take them. All this will help improve the victim’s well-being until the ambulance arrives.

Find out what a fat pig looks like.

Perhaps this mushroom does not compare in taste with boletus or honey mushrooms. But despite this, it can still take its rightful place on the dining table. The most important thing is don’t neglect proper cooking.

How to grow milk mushrooms yourself?

Milk mushrooms are grown at home in two ways:

• From purchased mycelium - it is placed in a prepared substrate. The first harvest is harvested after a year, the mycelium pleases with mushrooms for 5 years.
• From independently collected spores , mycelium is first grown from them, and then only planted. The cost method is more economical than the first, but the result is unpredictable. Since it is difficult to grow mycelium from spores on your own.

Preparing for sowing

First, select a site for the mycelium. Young trees should grow on it - birch, willow, poplar, hazel, whose age does not exceed 4 years. It should also be protected from direct sunlight. The soil is disinfected using a lime solution (50 g of lime is dissolved in 10 liters of water), spilling it, and fertilized with peat.

Prepare the substrate. It consists:

• from sterilized sawdust (they are boiled down);
• disinfected soil;
• from forest moss and fallen leaves. They are collected from places where milk mushrooms grow.

Sowing of seed material is carried out in open ground from May to October. When grown indoors, mycelium is planted year-round.

Sowing

In the area near the roots of the trees, dig holes and fill them halfway with the prepared substrate. The mycelium is distributed over the entire surface and the hole is completely filled. The earth is compacted and covered with fallen leaves and moss.

In the room, the prepared substrate is mixed with mycelium and filled into bags, on which cuts are made in a checkerboard pattern.

After planting, the plantation is regularly watered. In hot weather, at least 30 liters of water are poured under each tree. For the winter, the myceliums are covered with leaves and moss.

The temperature in the room is first maintained at +20 C, as soon as the first sprouts of mushrooms appear, it is reduced to +15 C. The mushrooms are provided with good lighting and humidity of 90-95%.

So, milk mushrooms are considered valuable commercial mushrooms. They are used not only for cooking, but are also used in folk medicine. Extracts and elixirs are made from them, using young mushrooms for these purposes. Some healers use milky juice to remove warts.

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