Mushroom hunting is a favorite type of recreation for many nature lovers. A particularly valuable catch is white milk mushrooms - an excellent raw material for pickling and pickling. Black milk mushrooms are also good in salty form, but there will be more fuss with them.
White lump
White milk mushrooms grow in deciduous and mixed forests, forming "witch circles" - circles of different diameters formed by mushrooms. Up to several dozen milk mushrooms can be harvested from one glade in a good year. In any case, if one mushroom is found, it is necessary to look for others in the neighborhood.
In young white mushrooms, the cap is white, slightly convex, with edges curving inward, which becomes funnel-shaped with age. Its dimensions can reach 25 cm, however, these are, as a rule, old and wormy mushrooms. The edges of the cap are fringed. The plates on the inner side of the cap are wide and rather frequent, white or cream colored. With age, the outer surface and plates turn yellow.
The hat is damp and slimy to the touch. Since it opens even underground, it is usually covered with stuck grass, needles and soil particles.
The leg of the white mushroom is dense and hollow inside, white or yellowish in color, reaches a height of 2-7 cm. The flesh of this mushroom is dense, white, with a very pleasant fruity smell. At the break, a milky white juice, bitter in taste, is released, which, oxidizing in air, becomes brown-yellow. Before cooking, the white milk mushroom must be soaked in cold water for 24 hours, changing the water several times to remove the bitterness.
It is not recommended to collect old milk mushrooms with rusty-brown spots, since it will not be possible to completely remove the bitterness from them.
Black lump
Black milk mushrooms are conditionally edible mushrooms. It grows in mixed forests, in moss, in grass. The color of the cap is brown-olive, almost black, with a weakly pronounced pattern of rings of different shades. In young mushrooms, the cap is convex, with a fringe at the edges, in old ones it is wide, with a darker depressed center.
The plates on the inside are thin and frequent, grayish or creamy; with age, brown spots may appear on them. The size of the cap can reach 30 cm. The flesh of the cap is white and dense, darkens and turns brown at the break. The milky juice is white and pungent in taste.
The black lump is sticky and slimy to the touch. His leg, like the cap, is brown, dense, in old mushrooms it is hollow.
In large old mushrooms, before cooking, it is necessary to remove the plates in which the spores are located, since the ripened spores are practically not absorbed by the body.
These mushrooms are used for pickling. First, you need to soak them in cold water for 24-48 hours to remove the bitterness, then boil for half an hour.
Differences
White milk mushrooms belong to the first category, and black ones are conditionally edible. Outwardly, they can be distinguished by their appearance. The cap and leg of the white breast are really white, with a cream or yellowish tint, black - brown, dark, sometimes almost black.
