What does the fungus look like and the violinist (+21 photos)

People call him a creak because of the specific sound that fruit bodies make when they come in contact with each other or with foreign objects. By this feature of the violin and caustic juice, an experienced mushroom picker can recognize it, and it is better for an inexperienced beginner to study the photo of the mushroom and its detailed characteristics.

Characteristics of the violinist

This species is widespread in Russia and is popular with experienced fans of "silent hunting." It has a fairly large size and is characterized by the presence of milky juice in its pulp.

Appearance, photo and description

The violinist has a wide hat of light color, it is dense and fleshy. Adult creaks are short and covered with a characteristic fluff. The pulp releases fluid when it is broken or pressed. A photo of the violinist in his natural habitat and its detailed description will give a complete picture of its appearance.

Felt breast, spurge, creak, dried bread - other names for the mushroom. Belongs to the genus Mlechnikovs, the family of Syroezhkov.

Features of the structure are:

1. The hat is 8-26 cm convex in young representatives of the species, becomes funnel-shaped during the ripening period. Its edges take on a wavy shape. The hat has a white tint in the young mushroom and acquires yellowness or even a reddish color with age. There is a small pile on the surface, and its structure is dense and fleshy. The surface is dry, without a layer of mucus.
2. The milkweed leg is small, up to 8 cm high, and up to 5 in diameter, dense and fleecy. It tapers to the base.

   

   

   

   

   

   

3. The creak of the creak is very dense, but brittle, white. It has a pleasant aroma, emits milky juice when pressed. On the fault, the flesh becomes yellow, and the juice becomes reddish.
4. The plates are small, not wide, of a white hue, drop down the leg. May have a green and yellow tint.

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Felt breast has a typical roughness on the surface, for which he received such a synonymous name.

Place of distribution and collection rules

The habitat of the violin grows from Western Europe to the Far East. Many mycologists call it inedible, and because of this, it is not popular in European countries.

Due to the fact that the species in question often forms mycorrhiza with aspen and birch, it is also called aspen creak. It prefers sunny meadows and well-lit places with moss and lichens, fallen leaves. You can also find it in mixed forests, much less often - in pine forests.

Fiddlers can be found in deciduous forests of the middle zone of the country, they grow in small groups. In one family, breasts of different ages usually grow simultaneously. Forest edges and sunlit glades are suitable habitats for felt loaves. Fruit bodies hide in moss and lichens.

Collecting a whole basket of such mushrooms is quite difficult, because they do not grow in large quantities, but it is worth looking for them at the foot of the trees from July to October. In dry weather, hats are clean and tidy, do not require special care when collecting.

Eating

Since euphorbia belongs to the conditionally edible mushrooms of the fourth category, it can only be used after salting, because of the caustic juice inside the pulp, it is unsuitable for cooking without primary processing.

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Useful properties and restrictions on the use of violin

Despite the fact that many mushroom pickers consider the violinist to be a mediocre representative of their kind, it has a whole set of substances useful for humans in its composition:

• minerals: calcium, magnesium, phosphorus, iron, sodium, potassium, zinc, manganese, selenium, copper;
• vitamins: B12, B6, C, E, D, as well as thiamine, riboflavin, choline and nicotinic acid;
• proteins
• carbohydrates;
• fats in small quantities.

Do not eat this mushroom as food for children, pregnant women, mothers during lactation, as well as those who have an individual intolerance to the components of the violin or are allergic to it. Also, people with various diseases of the kidneys, liver, gastrointestinal tract, and gout should not be consumed.

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Recipes and features of the mushroom

It is important to adhere to the rules for handling milk before using it in your culinary masterpieces. The bitter juice of the pulp will spoil any dishes, if you do not get rid of it in advance. The sequence of actions in order to turn this mushroom into edible is as follows:

1. To clear the violinists of forest debris, leaves.
2. Rinse the peeled mushrooms under running water.
3. Fold them in a container and pour in raw water. It should be drained and replaced with a new 3-4 times a day. The soaking period should be 5 days. You can reduce it to 3 days if you fill in the felt mushroom with boiling water.
4. After the desired period of time has happened, drain all the liquid and wait until the breasts dry.

Thanks to this processing method, the violin player completely loses its bitter taste and any dishes can be cooked using it.

Mushrooms can be salted. To do this, lay the violinists in layers in any container, sprinkling with salt each. Press down on top and take to a cool place. The salting process should last 30-60 days, so that the mushrooms become suitable for consumption.

Potato with mushrooms in sour cream

Ingredients:

• potatoes - 800 gr;
• violinists - 500 gr;
• sour cream - 300 ml;
• vegetable oil - 30 ml;
• garlic - 3-4 cloves;
• greens - to taste;
• salt, pepper - to taste.

Cooking:

1. Peel the potatoes and cut into slices.
2. Fry in a skillet with the addition of vegetable oil until half cooked. Add salt and pepper.
3. Cut mushrooms and fry until soft, salt.
4. Combine the sour cream and the garlic passed through the press.
5. Add sauce and mushrooms to potatoes, simmer for 5 minutes.
6. Wash and chop greens.
7. Put the resulting mass on a baking sheet, sprinkle with greens on top.
8. Bake for 25 minutes at 200⁰. Serve hot.

Pilaf with violinists

Ingredients:

• mushrooms - 300 gr;
• rice - 200 gr;
• onion - 1 pc;
• carrots - 1 pc;
• seasonings and spices;
• vegetable oil - 3-4 tbsp. spoons.

Cooking:

1. Soak rice in water for 20-30 minutes, drain the water.
2. Cut the mushrooms into pieces.
3. Heat oil in a cauldron and fry creaks.
4. Peel the onions and carrots, chop the onions into cubes, and grate the carrots.
5. Add to the mushrooms and pass, pouring half a glass of water.
6. Put rice and seasoning on top, pour two glasses of water.
7. Simmer on low heat for 30-40 minutes until the dish is crisp.

Salted milk jugs can be used to implement any culinary recipes, they will bring variety to your table.

Answers to widespread questions

Skripun is not one of the best representatives of his kingdom, but still it can be used as a good option for your dishes. The pulp of the cooked mushroom is very similar to the taste in the breast. An important factor is the absence of poisonous counterparts of this species, which will allow you not to worry when collecting it.

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