Edible millet mushroom serushka

One of the representatives of the Mlechnikians is the mushroom serushka (officially called Lactarius flexuosus) - it occurs quite often in coniferous and mixed forests. It is considered conditionally edible, that is, it can be eaten after prolonged soaking and further processing. For this reason, the fungus of Serushka is not very popular. It is collected in the last turn, when nothing else comes to the fans of "quiet hunting". The only advantage of this type of Mlechnik is the early appearance. The first fruit bodies mature at the very beginning of summer, when the remaining mushrooms are just about to be born. Mushroom gray, the photo of which can be seen in the article, deserved its name for a strict color. This species is inherent in all shades of gray - from the lightest to dark-lead and dark purple. An early specimen can be found in coniferous forests and under birches, with which it forms mycorrhiza. It is often found in aspen forests and deciduous groves. The only place where, perhaps, do not grow serushki is a pine forest. If you find a similar fungus in the pine forest, then it's worth to look more closely at it, for sure it's some other kind.

Lactarius flexuosus grow in groups, sometimes forming large clusters. They love the edges, the edges of roads, groves, dry woodlands. The real mushroom of the serushka on the cut isolates the milky juice, and in excess. Even drought and hot summer do not affect this feature.

The cap of the fungus is slightly convex at first, then straight, and later becomes funnel-shaped, with a tubercle in the center. An attentive mushroom picker will probably notice concentric rings on a purple-gray hat. The flesh is white, dense, elastic, with a pungent white juice, bitter to the taste. Middle serushki (photo on the left) rarely grow more than 10 cm in diameter.

The foot is located in the center. The uneven edges of the cap sometimes cover it. The height of the fungus is only 4-8 cm. The young fetal body is dense, later becomes loose and contains a small cavity inside. The plates are rare, thick, yellowish in color, smoothly passing to the bonnet. Similar analogues in this species do not. Therefore, seeing and recognizing once Lactarius flexuosus, it is difficult to confuse it with other masks. In addition, it is rarely affected by worms (if only summer was arid). Parasites are allowed to gnaw on the leg, but rarely reach the cap.

The particular bitter juice contained in the mushroom loses its tart taste after prolonged treatment. According to its taste qualities, the mushroom of Serushka is slightly inferior to the scratches, but surpasses the black mushroom. It is about one level with freckles, and these mushrooms look very similar.

Dense flesh has little taste, but for category 4 mushrooms it is not necessary. To complement the mushroom assortment, serushka is an ideal option. Due to the nutrient pulp and dense structure, the fungus is used as a filler for the preparation of the first and second dishes.

Soaking in salted water is carried out for several days, periodically changing the colored water to a new brine. Further ways of processing are pickling, marinade, processing into caviar. You can also boil and fry the grubs, but after cooking the water is drained, and the mushrooms are washed.