Types of gruel, photo

Mushrooms are really Russian mushrooms. In the west, south and east, their nutritional value is not even known. In our country, they firmly entered the consciousness of the people as one of the finest gifts of the forest and settled on tables. In some parts of the European part of Russia, in Siberia, the pomace for a long time was the only industrial fungus. Good food quality along with a predictably abundant fruit - this is the secret of its popular popularity.

The main purpose of the mushroom is, of course, salting. All other dishes from it (including the famous mushrooms in sour cream) should be prepared from saline already collected. Other methods of preparation, for example quick frying, which is recommended in German sources - it's just a translation of the product.

In this article, we will look at the types of mushrooms, and also find out which of them can be eaten without fear.

Mushrooms are real

These types of mushrooms grow in the Urals and in the Volga region, where they are so called because of their slightly mucous surface of the cap. At the same time in Siberia they are called right (real).

These types of mushrooms occur from the beginning of July to October abundantly, although not often, mainly in the north-western and northern regions of Russia, in the Middle and Upper Volga region, in the northern part of the central regions, in Western Siberia and the Urals. They grow in mixed and birch forests.

In young mushrooms, the cap in diameter reaches 20 cm, it is impressed in the middle or almost flat, with a fluffy furry edge wrapped inwards, later mucous, funnel-shaped, often with concentric, hardly noticeable vitreous bands, periodically with brown spots. Plates are white with a thin yellowish edge. At the same time, the flesh is dense, white in color, but fragile, has a pleasant acute "puffiness" aroma. Leg is cylindrical, short, hollow inside.

These types of mushrooms (with a photo you can see in this article) are edible, belong to the first category. At the same time, the salted mushrooms have a bluish tinge, juicy, fragrant, fleshy.

Munchy Crude

Considering what kinds of mushrooms the species have, you can not say this. It grows in mixed, birch and spruce forests from June to November, in groups and singly.

The hat is white, in diameter up to 20 cm, slightly yellowish, sometimes light green, almost flat or rounded-convex. The young individual is flat-convex, then becomes funnel-shaped, with a shaggy edge wrapped downwards, with poorly visible watery zones. In the rain, its surface is very slippery.

In this case, the flesh is brittle, white, dense, it gives off a white thick burning juice, and when it comes into contact with the air, it acquires a sulfur yellow color. Leg short, white, thick, bare, sometimes ripening inside hollow. The fungus is conditionally edible.

Mellow yellow

These types of mushrooms grow mainly in mixed, birch and spruce forests from June to October, sometimes quite large families. At the present moment are rare.

The hat in diameter reaches 20 cm, in the middle it is fleshy, concave, shaggy, the edges are concave inwards, moist, dense, in wet weather, sticky, mucous. Its surface is golden yellow, with dark, indistinctly expressed concentric zones.

At the same time the flesh is white, dense, yellowing from touch, brittle, it gives off a pungent, thick white juice that turns yellow in the air.

The mushroom is eatable conditionally, belongs to the 1st category. It is used for pickling, pre-soaking in water. At the same time, the taste of a real mushroom is not inferior to it.

Mushroom poplar

Occurs sporadically, rarely. Although in places, for example, on the banks of the Lower Volga, poplar mushrooms grow quite abundantly. These species are found in poplar and aspen forests, mainly in groups.

The size of the cap in diameter reaches 20 cm, it is impressed in the middle, flat-convex, with the edge curved downwards, further becomes funnel-shaped, slightly pubescent in very young mushrooms or naked, white, with light pinkish spots. The plates are pale pink. The leg is dense, short, pinkish or whitish. The pulp is whitish with a milky, very pungent juice.

Mushroom edible, 2nd category. In food it is used only salty.

Mug of Parchment

It is worth noting that most often it refers to mushrooms inedible due to its milky caustic juice. But there is also information that it is conditionally edible little-known mushrooms. The species of these fungi, as we see, not all can be eaten, and some can be, but with special caution. The parchment can be used for pickling after boiling or prolonged soaking.

It grows in deciduous and coniferous forests. Sometimes it occurs in large groups. The mushroom's hat reaches a diameter of 20 cm, at first its shape is convex-flat, then funnel-shaped, its color is white, then it acquires ocher stains or a yellowish tinge. The pulp is white, abundantly isolates at the break the white juice, which does not change in the air.

Black mushrooms

This fungus is popularly called "blackie". His bonnet is fleshy, sturdy, flat, slightly mucous, eventually acquires black color. The edges are velvety, sharply curved down, lighter than the middle of the hat itself.

Down to the leg are stretched plates: white, then yellow (if broken or pressed, then there are spots of brown color). The leg is thick enough, it becomes hollow with time. The flesh is white, coarse, darkens at a break, highlights a lot of burning and bitter juice.

Take special care of unknown fungi. Before you eat them, you need to check 100 times, if you can eat them, and find out how to prepare them properly.