Volnushka mushrooms: how to cook, photos and descriptions, cooking methods, how much to cook, recipes

In appearance, volnushki resemble young milk mushrooms, and in color they are similar to saffron milk caps. Although the mushrooms have a pleasant subtle smell, due to the bitterness inherent in the pulp, these fruiting bodies are underestimated by mushroom pickers.
Since mushrooms are a conditionally edible species, this suggests that eating mushrooms is possible only after soaking and prolonged boiling in salted water.

Preliminary preparation

Volnushki different methods of preparation
The main feature of Volnushki is that their flesh is bitter when raw, and if these mushrooms are eaten without prior preparation, you can also develop a slight eating disorder.

The rules for the preliminary preparation of waves are quite simple:

When collecting, it is better to take only young fruiting bodies, with a cap diameter of up to 7 cm. Young mushrooms have less bitterness, and their flesh is more elastic, and the taste is richer.
The collected fruiting bodies must be carefully sorted, removing damaged fragments and washed under running water.
To eliminate bitterness, volushki are soaked in water for 2–3 days, periodically changing the water.
The soaked mushrooms are boiled for 30 minutes, the resulting broth is drained.

After this, the mushrooms are ready for further culinary processing, or for storing for future use.

The procedures listed above are the basic principles of preparing trumpets for further use. You can come across stories of mushroom pickers who prepare these mushrooms for consumption according to a simplified scheme, or even fry them without any preliminary procedures. Whether this is correct or not is difficult to say, but each of them does this at their own peril and risk.

Preparatory procedures

What to do with the volnushki after collection? It is advisable to clean them immediately because they are a perishable product. First you need to remove debris, leaves and blades of grass.

The next stage is sorting. It can be done at home. It is necessary to separate the white and pink waves. The former are suitable for pickling, and the latter can be used for preparing various dishes.

Before cleaning the waves, you can optionally remove the film from the cap and remove 2/3 of the legs. In some cases, you will have to use a brush with coarse bristles.

The mushroom pulp of the mushrooms has a bitter aftertaste. How to prepare vodnushki so that they do not taste bitter:

Already peeled mushrooms need to be poured with cold water and rinsed thoroughly.
Place in a colander and rinse this time under running water.
Soak for two days in water with 10 g of salt and 2 g of citric acid.

It is important to change the water every 5 hours. This will help remove bitterness and harmful substances. After the time has passed, brush each mushroom and let it dry.

Mushrooms can be used for food only after they have been prepared. It includes more than just soaking. There are some nuances:

Cooking. The first time, cook for no more than 15 minutes. Drain the water.
It is advisable to use copper or cast iron cookware for cooking.
The cutting knife must be made of stainless steel.
The finished dish should not be stored for more than two days from the moment of preparation.
Primary processing is carried out on the day of collection.
The mushrooms are boiled a second time along with the onion. If the onion remains light, everything is fine.
Pink and white waves are separated from each other and packaged in jars or bags.

The nutritional value

Volnushki - different methods of preparation
Volnushki are rich in substances beneficial to human health. Typically, collectors eat two types of this mushroom - White Volnushka and Pink Volnushka.

In 100 gr. Volnushki Pink contains:

Proteins – 3.09 gr.
Fats – 0.34 gr.
Carbohydrates – 3.26 g.

Calorie content per 100 g. product – 22 kcal.

Vitamin content

Vitamin C – 2.1 mg, Vitamin D – 0.2 mcg, Vitamin B 12 – 0.04 mcg, Ergocalciferol – 0.2 mcg, Dihydrophylloquinone – 1 mcg, Thiamine – 0.081 mg, Riboflavin – 0.402 mg.

Recipes for dishes from Volnushki

There are many ways to prepare these mushrooms. The recipes presented below are extremely simple, do not require expensive ingredients, and are accessible to every lover of tasty and uncomplicated mushroom dishes.

Marinating tremors

Volnushki different methods of preparation
In this case, already soaked and boiled fruiting bodies are used.

Required:

Volnushki – 1 kg.
Water – 1 liter.
Bay leaf – 3 pcs.
Black pepper, peas – 10 pcs.
Allspice, peas – 5 pcs.
Cloves – 5 pcs.
Salt – 1 tbsp. spoon.
Sugar – 1 tbsp. spoon.
Vinegar essence – 1 tbsp. spoon.

Cooking:

Add salt, sugar and spices to boiling water. Cook the mixture over medium heat for 2 minutes.
Add mushrooms and vinegar essence to the pan, simmer over low heat for 5 minutes.
Place the volnushki tightly in sterilized jars, fill with marinade and close with lids.
Sterilize the jars by boiling them in a saucepan. Then turn the hot jars over onto their lids, wrap them warmly and leave them to cool in a dark, cool place for two days.
Store the finished product in the refrigerator or cellar.

Useful properties and contraindications

Compound

The composition of the waves includes:

proteins (3%),
fats (0.5%),
carbohydrates (1.7%),
dietary fiber (5.5%)
water (89%).

In turn, fats contain organic acids, including lactic, acetic and oleic. Carbohydrates are found in fibers mainly as fiber, which contains chitin. When it enters the human body, chitin binds lipids and prevents the absorption of fats. As a result, cholesterol levels become lower. But chitin can cause allergies in those who react to shellfish, and can even make it harder to digest food, even blocking the digestive system. Therefore, despite the fact that chitin is beneficial for the human body, people with gastrointestinal problems should be wary of consuming it. Volnushki are rich in vitamins such as: A, B1, B2, E, C, PP, etc. These mushrooms contain eighteen types of amino acids, as well as biologically active substances, glutamic and aspartic acids.

Despite the fact that the calorie content of volnushki is only 22 kcal per 100 g, they quickly satisfy hunger and give a feeling of fullness, which is why their consumption helps fight excess weight. In patients with diabetes, glucose levels are stabilized, cholesterol is reduced, and blood vessels are cleansed and strengthened. Biologically active substances found in volnushki help improve the condition of the skin and hair, and also help strengthen the immune system. In addition, heart rate and blood pressure normalize, and blood flow improves. Regular consumption of volushki helps improve brain function, correct vision problems, has a good effect on blood vessels, joints, and the nervous system, and can prevent the development of hypertension and even oncology.

But if you neglect the pre-treatment of these mushrooms, you can easily get food poisoning with consequences in the form of nausea, dizziness, etc.

Hot Salting Volnushki

Volnushki different methods of preparation

Required:

Volnushki – 250 gr.
Acetic acid (70%) – half a teaspoon.
Garlic – 6 medium sized cloves.
Salt – 2 tablespoons.

Cooking:

Rinse the fruiting bodies under running water, then soak them for 6 hours, changing the water every hour and a half.
Place the mushrooms in a saucepan with water, add salt, stir and cook for 20 minutes.
Place the garlic at the bottom of a sterilized jar, add the boiled mushrooms and pour in the marinade.

If jars with salted volushki will be stored in a cellar or refrigerator, you don’t have to put in vinegar; if you don’t have a special storage room, then before closing the lids, you need to add acetic acid.

Where do wolves grow?

Yellow trumpet (Lactarius scrobiculatus)

Volnushka is a mushroom that is widespread everywhere; it grows in all forests where there are birch trees. There is especially a lot of it in pure birch forests, but it can also be found in mixed forests, the main thing is that birch is present. The birch tree has an inextricable connection; they form mycorrhiza, the so-called fungal root. The birch tree needs this mushroom just as much as the birch tree roots. This is how they support each other throughout their existence.

Gray trumpet or gray milkweed (Lactarius flexuosus)

Volnushki begin to appear in the forest in mid-summer, and if it is warm and rainy, then in June. These mushrooms are frost-resistant, so they can be harvested right up until October. They do not grow singly, but in whole families; you can often find yourself in an orange-pink clearing in the forest, completely covered with the pink caps of moths, which prefer open places, but sometimes they can be found in dense bushes and windfalls. White trumpets, on the contrary, love space and light, so it is best to look for them at the edge of the forest, without going deep into the thicket.

Cold Salting

Volnushki different methods of preparation

Required:

Volnushki – 250 gr.
Salt – 2 tbsp. spoons.
Horseradish leaves – 2 pcs.
Currant leaves – 2 pcs.
Cherry leaves – 2 pcs.
Garlic – 2 medium sized cloves.
Dill in stems – 2 pcs.
Bay leaf – 2 pcs.
Allspice peas – 5 pcs.

Cooking:

Rinse the mushrooms under running water and soak for 12 hours, changing the water every two hours.
Cut the fruiting bodies into two parts.
Cut the garlic into slices.
Pour a layer of salt onto the bottom of a suitable container, lay out some of the horseradish leaves, cherries and currants and dill in an even layer.
Place an even layer of mushrooms on top of the layer of leaves, add salt and pepper and place another layer of leaves. Repeat the procedure as much as the size of the container requires. There should be a layer of leaves on top.
Press the workpiece with a weight on top and put it away for three days in a cool and dark place.
After three days of keeping under load, the workpiece must be put in the refrigerator. The dish will be ready to eat in a month.

How to pickle volushki in a cold way?

Cold salting allows you to preserve vitamins. This cooking method makes the volanki crispy and aromatic. To deliciously pickle mushrooms at home, you need to use only table salt, since sea and iodized salt provoke the fermentation process.

In a saucepan

To cook mushrooms in a saucepan, only the caps are used. All you need is the mushrooms themselves and salt. The hats are laid out in layers with the cut side up. Sprinkle each layer thoroughly with salt. Then the pickling is covered with gauze and a flat plate.

Salting in a pan

A weight is placed on top of the plate. Salting is kept at a temperature of no more than 6℃. After a week, the contents of the pan can be packaged in jars for easy storage.

In a barrel

For pickling in a barrel you will need the following additional ingredients per 1 kg of mushrooms:

salt – 30g,
cumin – 2 g;
dill seeds – 5 g;
cabbage leaves.

The volnushki are placed in layers, caps down. Sprinkle each layer with a mixture of seasonings. Cover the top with cabbage leaves. A flat object (like a lid) with a load is installed on them. The barrel is stored in a room with a temperature of 0 to 10℃.

In the bank

To pickle 1 kg of wolves, the following products are needed:

salt – 20 g;
vegetable oil – 0.5 cups;
bay leaf and horseradish leaves - 1 per jar.

Laurel and horseradish are placed at the bottom of the jar. Then the container is filled with mushrooms. Filled jars are filled with salted vegetable oil. Pickles are stored in the refrigerator under plastic covers.

Volnushki in Batter

Volnushki different methods of preparation

Required:

Volnushki – 150 gr.
Parsley stem – 1 pc.
Dill stalk – 1 pc.
Bay leaf – 2 pcs.
Chicken egg – 1 pc.
Flour - one and a half tablespoons.

Cooking:

Rinse the mushrooms under running water and let them soak for two days, periodically changing the water.
Boil the mushrooms for 30 minutes, adding salt, vinegar, parsley and bay leaf, and cool.
Beat the egg and flour into a homogeneous mass.
Dip the volnushki in batter and fry in a frying pan in oil until crispy.

Video on how to pickle mushrooms for the winter:

It is important to follow the technology for pickling mushrooms to avoid unpleasant consequences. In the article we will look at several ways to prepare volushki; this can be done cold or thermally.

But you can choose one of the methods presented below. In any case, if everything is done correctly, they will turn out very tasty, and the spices will add the necessary aroma.

Before salting, you need to decide on the method described above. The main thing is to do everything according to the recipe, and not to violate the technology. If necessary, herbs and spices can be replaced or supplemented at your discretion. It is also important to know some of the nuances of preparing salted tremors.

Mushrooms must be thoroughly cleaned of dirt. This must be done carefully, as they are quite fragile. During cleaning, check the traps for the presence of worms.
It is also important to sort correctly by color and size.
To prevent the mushrooms from becoming bitter, they must be soaked for at least two days, while regularly changing the water.

Therefore, there is nothing complicated in salting volushki, the main thing is to do everything correctly. Since volnushki can cause food poisoning, it is not recommended to buy them in a store or market. Now you can pickle them yourself.

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Stewed Volnushki with sour cream

Volnushki different methods of preparation

Required:

Volnushki – 700 gr.
Dry white wine – 150 ml.
Sour cream – 250 ml.
Butter – 3 tbsp. spoons.
Sunflower oil – 2 tbsp. spoons.
Onions – 2 pcs. medium size.
Cumin stalk – 2 pcs.
Salt and a mixture of peppers - to taste.

Cooking:

Cut the pre-prepared mushrooms into small slices.
Fry the onion, cut into half rings, in a frying pan in oil.
Add mushrooms, butter, spices and finely chopped cumin to the pan. Mix everything thoroughly and fry over medium heat for 10 minutes.
Carefully add wine to the dish and simmer everything over low heat for 7 minutes.
Add sour cream, mix thoroughly and simmer over medium heat for 25 minutes.

The dish is ready!

Description of pink wave

This mushroom is popularly called Volzhanka, rubella, and Volyanka. It belongs to the Russula family, to the 2nd category of edibility. Volnushki contain bitter milky juice, so they must be soaked and boiled before cooking.

The cap is funnel-shaped, with downward-curved edges. The skin color is pink, but in dry weather it can change and turn white;
the leg is dense, 4-6 cm high. It tapers at the bottom and may be covered with small pits or fluff;
The pulp is white and dense, bitter in taste.

Volnushki grow in groups, often forming mycorrhiza with birch. Young mushrooms, whose cap size does not exceed 4 cm, are especially valued. Because of their appearance, they are called curls.

Fried potatoes with fried potatoes

Volnushki different methods of preparation

Required:

Volnushki – 400 gr.
Potatoes – 500 gr.
Onions – 1 pc.
Vegetable oil – 50 ml.
Salt and pepper - to taste.

Cooking:

Cut the pre-prepared volushki and fry in oil in a frying pan.
In a separate frying pan, fry the onion, cut into half rings, until golden brown, then add it to the mushrooms.
Peel the potatoes, cut into cubes, rinse again with water and dry a little. Then fry it in oil in a frying pan where you previously cooked the onions, until almost done.
Add mushrooms and onions to the potatoes, add salt and pepper and cook everything together over medium heat until fully cooked.

The dish is ready! It is good to serve it with fresh vegetables and herbs.

Similarities with false doubles

The pink wave has no false counterparts, but there are species that are very similar to the wave. You can distinguish them in the photo or use the table:

Differences	Milky gray-pink	Ryzhik
Appearance	The cap can be of different colors: from amber yellow to copper red. At an early age it is more pink, shiny, and has a flat shape. Over time, the edges of the cap rise. The color of the cap and legs are identical.	The hat is of calm shades with a predominance of orange, almost always smooth.
Places of growth	Mixed and deciduous forests	Spruce and pine forests grow on a bed of pine needles.
Vivid Features	When you press the cap, a watery white juice is released. A pungent odor is a characteristic difference between an edible species and an inedible one.	Bright orange color when broken. The mushroom turns dark brown after boiling.

Pie with fritters and chicken fillet

Volnushki different methods of preparation

Required:

Volnushki – 200 gr.
Chicken fillet – 300 gr.
Chicken egg – 1 pc.
Onions – 1 pc.
Garlic – 2 cloves.
Vegetable oil – 2 tbsp. spoons.
Flour – 2 tbsp. spoons.
Butter – 30 gr.
Puff pastry – 500 gr.
Egg yolks – 1 pc.
Milk – 100 ml.
Chicken broth – 100 ml.
Salt, pepper, other spices - to taste.

Cooking:

Fry finely chopped onion and garlic in a frying pan in oil until they begin to turn golden, then add the frills to them and fry everything together for 10 minutes.
Cut the chicken fillet into slices and also fry in a frying pan.
Melt the butter in a frying pan, fry the flour a little, then add the broth, milk, mix thoroughly so that there are no lumps, add all the other filling ingredients, mix and cook everything together for 10 minutes.
Grease a baking dish with vegetable oil, roll out the dough and divide it into two parts. Place the first one in the mold, place the cooled filling on it in an even layer, then close the second part of the dough on top and roll up the edges.
Brush the top of the pie with egg yolk and bake in the oven at 180 degrees. within half an hour.

Volnushki, from ancient times, delight connoisseurs of mushroom cuisine with their rich mushroom taste, and the availability of these mushrooms for collection, and the incredible simplicity of the recipes for their preparation, allow anyone to easily enjoy them.

Growing at home and in the country

It is quite possible to grow pink volnushki at home or in a summer cottage. It makes sense to plant and cultivate these mushrooms closer to autumn. To do this you will need to do the following:

Find overripe, mature fruits in the forest, cut them into pieces, and dry them in the shade for 24 hours.
Prepare the planting site: dig up the soil and add organic fertilizer to it.
Make furrows and sow volyanka.
Mulch the beds with straw or dry leaves, sawdust.

There is another way to breed rubella:

Adult, overripe fruits should be cut into thin slices, placed in a basin and filled with warm water.
The contents of the container should be stirred several times a day with a wooden stick.
After 24 minutes, you need to water the place where you plan to sow mushrooms with this mixture.
Mulch the planting.

Note! If weeds appear in the bed with the mushrooms, they must be removed manually so as not to disturb the mycelium.

The first harvest of Volyanka is not collected; it is left to ripen. And from next year, mushrooms can only be removed by cutting, without picking. The yield of reds is once a year.

Answers to common questions about waves

Where to look for wavefish? The favorite habitat of wavefish is the northern edges of the forest and birch groves. It is worth paying attention mainly to a well-lit open space with moist soil.

Why are they soaked? This is the only way to remove the bitterness from the milky juice that characterizes all types of this group. Most often, mushrooms are soaked for a day, changing the water several times. Some preservation methods require soaking for a longer period of time.

Is it possible to grow a wave at home? Yes, but it may take a long time. First you have to find suitable raw materials from which to obtain mycelium. After planting, mulching with straw, sawdust or fallen leaves must be carried out. It is recommended not to harvest the crop in the first year in order to get a more impressive result the next season.

Despite the peculiar taste of milky juice, volushki remain very tasty and healthy mushrooms. They are quite easy to distinguish from their inedible counterparts and can be prepared at home. If you follow the rules of collection and processing, you will be able to preserve all the natural properties of the mushroom.

How long to cook volushki

Since volushki are one of the most popular and beloved mushrooms by many, every housewife should know how to cook them and be able to do so. For direct consumption, boil the mushrooms for 20 minutes, and if the mushrooms are large, about 40 minutes. You can add various spices, bay leaves, black and sweet peas to the water with mushrooms. The resulting broth after cooking should never be used, as all the bitter juice of these mushrooms goes into it. It is advisable to drain the first water from the mushrooms, that is, as soon as the water with the mushrooms boils, remove from the heat and drain the water, pour in clean water, add salt, add spices and cook. What is it for? To minimize the ingress of mushroom bitterness.

Recipe for white mushrooms baked in the oven

Among other ways to prepare white trumpets, one cannot fail to mention baking them in the oven. This recipe is sure to please men and all lovers of spicy dishes, and it is not at all difficult to prepare.

You will need:

500 g of prepared whites;
500 g pork;
3 onions;
4 cloves of garlic;
1 pod of hot pepper;
1/3 tsp. coriander;
200 ml sour cream;
50 ml of water in each pot;
ground black pepper and salt - to taste.

Comment! It is best to prepare the dish in small pots, with a volume of 400 to 800 ml.

Preparation:

The meat is washed under cold water, dried and cut into thick strips.
Belyanki are cut into pieces of similar shape and volume.
The peeled onions are chopped into half rings.
The hot pepper pod is freed from seeds and cut into thin strips.
Chop the garlic with a sharp knife.
In a large bowl, combine mushrooms, meat, hot peppers, onions and garlic, add salt and spices.
Stir and leave for a quarter of an hour.
Then distribute the resulting mixture into pots and add 50 ml of water to each.
Place sour cream on top, cover with a lid and place in an oven preheated to 180°C.
Bake for 60 to 80 minutes depending on the volume of the pots.

Volnushka soup

The most delicious soup from tremors is very simple to make and does not take much time. For this you will need the following ingredients:

Fresh volnushki – 300 grams
Potatoes – 2-3 pieces
Carrot – 1 piece
Onion – 1 piece
Broth – 2 liters
Greens - a bunch
Vegetable oil – 3 tablespoons

Rinse all mushrooms thoroughly under the tap and remove heavy dirt with a knife. Fill the volushki with hot water and let stand for 20-30 minutes. Then rinse again with cold water. Let's prepare the frying. Cut the onion into cubes, grate the carrots or cut into thin strips. Fry them in vegetable oil.

If the mushrooms are large, cut them into several pieces. Add them to the onions and carrots and fry for about 20 minutes. Bring vegetable or chicken broth to a boil and add diced potatoes. When the potatoes are completely cooked, add the fried mushrooms and cook for another 5 minutes. At the end of cooking, add salt. When serving, decorate serving plates with herbs and add a boiled egg if desired. Bon appetit!

Features of mushrooms

Volnushki are interesting mushrooms that can behave differently under different treatments. Because of this, it is often questioned whether they are edible.

The following characteristic features of these mushrooms are distinguished:

When cut and in contact with oxygen, the volnushki turn green. There is nothing wrong with this, it’s just the specifics of this mushroom.
Sometimes mushrooms turn blue when pickled and when cut. However, this has nothing to do with waves. This happens when a mushroom picker confuses saffron milk caps with saffron milk caps, since saffron milk caps tend to change color in such situations.
Very often, in brine and after any heat treatment, the waves darken. This shouldn't scare you either, as it's normal and doesn't affect their taste at all.
Quite often, volnushki can turn pink during soaking. This is another feature of the mushroom that should not be scary.
The longer the waves lie in the liquid, the more intensely they lose color.
But the mushrooms can become bitter only in one case: when they were not soaked enough and not boiled, which is why the juice did not come out completely, remaining in the pulp of the mushrooms.

a brief description of

Volnushka is a lamellar mushroom that is valued for its high taste. It is compared to saffron milk caps, but this is only at first glance. Volnushka has different names, such as “Volzhanka”, “Belyanka”, “Volnukha”, but they are all associated with the subspecies into which the mushroom is divided.

Are trumpets edible?

In some countries, volnushki are considered conditionally edible. This is due to the fact that they belong to the genus of laticifers and contain juice in the pulp, which has a thick and oily consistency. The liquid looks like milk and tastes bitter. Juice is released when the mushroom is cut, which frightens inexperienced mushroom pickers.

Only proper heat treatment of mushrooms allows you to get rid of toxic juice, which can affect the mucous membrane, but does not lead to death.

Which category do they belong to?

There are four categories of mushrooms:

First. This includes the most delicious types of mushrooms, which are also valued for their rich vitamin and protein composition. The category includes porcini mushrooms, boletus mushrooms, milk mushrooms (not grown artificially).
Second. This also includes tasty mushrooms, but with a smaller supply of vitamins and minerals than in the first group. This category includes oak, boletus, boletus, boletus, chanterelles and boletus.
Third. This category includes mushrooms that have a small supply of useful and nutritional components, although their taste is in no way inferior to the first two categories.
Fourth. Mushrooms in this category are considered to have a low benefit rate.

Volnushki belong to the second category, and this is a good indicator, which indicates that mushrooms are not only tasty, but also healthy.

How and where do they grow?

Volnushki grow mainly in birch forests or mixed ones. © https://ydoo.info/product/volnushki.html Most often found in the northern latitudes of Russia, usually on sandy soil. Mushrooms grow in large groups, merging with trees; in scientific terminology this is called “forming mycorrhiza.”

Sometimes wavefish can appear in thick grass at the edges of the forest.

What do they look like?

Volnushki can differ in appearance, and you need to be able to recognize them.

The mushroom cap is from 4 to 12 centimeters in diameter, flat, but forms a depression closer to the middle. The mushroom stem is from 3 to 6 centimeters in height, and its thickness is no more than 2 centimeters. A young trumpet has a hollow leg, but with age it becomes denser.

When cut, the flesh of the mushroom is white and has a dense consistency. As soon as the mushroom is cut, white thick juice begins to flow out of it. The taste of the liquid is unpleasant, even bitter, and to get rid of it, the mushrooms must first be soaked for a long time and then boiled.

Volnushki come in different colors, for example, you can find yellow, orange, as well as white and light brown mushrooms. The plates have a pink tint, but with age they change, acquiring a yellowish color.

Taste

Despite the fact that volushki produce bitter juice, when properly processed they turn out very tasty. The mushroom is meaty, rich in protein and gives a quick feeling of fullness.

Due to the fact that the pulp of the mushrooms secretes a bitter juice, forest insects rarely eat the mushrooms, and therefore it is almost impossible to find worm-eaters.

Smell

As for the smell of volnushki, it is quite specific. Some compare it to geranium. However, after heat treatment the unpleasant aroma disappears.

When is it collected?

The season for collecting tremors begins in July. However, if the summer is hot but also rainy, then they can be detected as early as June. Volnushki are resistant to cold weather, so collections can continue until October.

How do voles eat?

They eat trumpets in different ways. They, like other mushrooms, are salted, pickled, canned, and also boiled and fried. Undoubtedly, each method is good in its own way, but requires certain preparation of the mushroom.

But you can’t dry the volushki, and this is due to the fact that they secrete bitter juice, which cannot be removed without heat treatment.