Description of white mushrooms and how to salt them (+25 photo)?

Belyanka is an edible representative of the Mlechniki clan, which belongs to the family Syryozhkovye. You can also find other names for the fungus - white wave or volzhanka. This type is perfect for pickles and pickling.

A distinctive feature of the waves is bitterness, which in intensity exceeds the taste of all other congeners-lactic. That is why these mushrooms must undergo a lengthy treatment before eating. Before going for forest gifts, you should study the photo and a detailed description of the whitewash to be sure of the right choice of mushroom.

Characteristic features of mushrooms Belyanka

You can recognize the mushroom by its appearance, the main thing is to study its distinguishing features, as well as growth conditions and collection rules.

Appearance and photo

A distinctive feature of the whitewash is the fluffy surface of the cap, this is especially noticeable at the edges. The fluffy surface is peculiar only to throats and can be observed even on the stem of the fetus.

The pulp at the place of the cut does not change its color and secrete (like all milkers) the bitter white juice.

Morphology

The fetal hat is painted white and grows up to 12 cm in diameter. The center is depressed, and the edges are turned inwards, which unfold as the fungus grows. Adult fruits often have a funnel-shaped hat, which is formed in those specimens that live in relatively open areas. Concentric circles are very weakly expressed, so they are almost invisible. In the center of the fleecy hat you can see a dark area. Overripe mushrooms become yellowish.

The pulp is white and has a pleasant sweet smell. White juice stands out at the cut site, which is distinguished by a bitter, pungent taste. The plates are grown, narrow and densely arranged. Young whites have white plates, adults have a creamy tint, and overripe ones have yellow.

The height of the legs depends on the place of growth. In fruits that live in open areas, the height of the legs reaches 4 cm. If the mushroom grows in tall grass, then the height of the legs can reach 8 cm. The color of the legs is usually the same as the hat. Young thrills have a single leg, which becomes hollow with age. In short-legged mushrooms, it often tapers to the base.

Habitat

You can find a white wave from August to September inclusive. She loves to grow in deciduous and mixed forests. Most often, the whit is met under a birch, with which it forms mycorrhiza. It is advisable to go for a white thunderfish to young birch groves and marshlands. After a good rain in young birch trees you can find a huge amount of these forest gifts.

Edibility

Most sources characterize the whitewash as an edible species, and in some it is considered a conditionally edible representative of the mushroom world. In any case, it can be eaten, but only after preliminary processing. This can be soaking for several days or prolonged boiling.

Mushroom picking terms and conditions

The collection point should be located away from factories, plants and dusty roads, because all representatives of the mushroom world have the ability to absorb toxic substances from the environment.

The most suitable place would be an ecologically clean forest or birch grove away from the city. Before a quiet hunt, it is important to choose the right capacity for the harvest, because in bags or bags, the mushrooms will “suffer” from a lack of air and may deteriorate. Experienced mushroom pickers are advised to take a bag or basket with them and lay fruit bodies with their hats down.

It is believed that the most successful hunt begins in the morning. If a thunderfish is found, it is carefully twisted out of the soil, examined for worminess and placed in a basket. It is not recommended to tear out or cut the fruit, because with such manipulations, the mycelium can be damaged, which means that new thresholdings will no longer grow in this place.

Similar species and false whites

A white wave can be confused with only two varieties: a pink wave and a white load. Both copies are considered edible and almost identical in taste. The hat is at the edges almost naked, and much larger than that of the whitish hat.

The pink throat is the closest relative of the whitewater and is distinguished by the pink color of the hat. Concentric circles are clearly visible on the surface. A pink throat lives in drier areas. Often, you can confuse faded mushrooms with a whit, but this is not so important, because similar species can also be eaten.

Useful properties, restrictions and eating

All varieties of thunderfish are considered a useful product, because they consist of valuable substances. The composition of the fetus in large quantities contains essential amino acids, which favorably affect the human body. This product is highly digestible and is often considered a substitute for animal protein.

Limit the use of mushroom dishes should those who suffer from chronic diseases of the gastrointestinal tract, pancreatitis, cholecystitis or have a low acidity of the stomach. It is better to abandon the mushrooms to the elderly, expectant and nursing mothers, as well as children under five years of age.

Treatment

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1. Salt, caraway and dill are thoroughly mixed.
2. The water from the mushrooms is drained, and the fruits are laid out in a bowl with the caps down. Each layer, whose thickness should be about 6 cm, is poured with a prepared mixture of salt and seasoning.
3. The last layer is covered with cabbage leaves.
4. A plate or disc made of wood is placed on top, and a load is placed on top.
5. A wooden barrel with salting is transferred to a cool place with a temperature of no higher than 10 ° C.

Fruit bodies can be consumed only after 1-2 months. Before serving, they should be soaked for some time in water, because the dish will be too salty.

Cooking

The mushrooms, like most mushrooms, can be fried in a pan, but only after preliminary boiling. To prepare them, you need such components:

• 1 kg of whites;
• bulb;
• 3-4 cloves of garlic;
• 500 ml of sour cream;
• a tablespoon of sour cream;
• salt and pepper to taste.

Soaked mushrooms are boiled for 30 minutes in salted water. The mushroom mass is thrown into a colander and left for some time.Garlic and onions are cut into small cubes and sautéed for about 10 minutes. Mushrooms are cut and poured into a pan. Fry should be about 5 minutes, after which salt, pepper, and sour cream, pre-mixed with flour, are added. The dish is thoroughly mixed and fried for another five minutes, until the sauce thickens.

Recipes and features salting mushrooms

Most often, trevushki are used for harvesting for the winter - they are salted and pickled. The key to a delicious dish is the proper preparation of milkers, because they have quite bitter juice.

Before cooking, mushrooms should be cleaned, washed and soaked in cold water for 2-3 days, periodically changing the water. After soaking, they are boiled until cooked. If all the fruits sank to the bottom - you can remove from the stove and drain the water.

For classic pickling you will need such components:

• 1 kg of white waves;
• 300 ml of water;
• 10 g of salt and sugar;
• 5 ml of 70% vinegar;
• 10 peas of allspice;
• 6 pieces of clove;
• two bay leaves;
• a few grams of dill seeds.

Mushrooms are pre-prepared. After cooking, they are thrown back into a colander, and in the meantime, banks are sterilized. This recipe is designed for 1 liter of mushroom mixture, so you can take two cans of 0.5 or one liter. Water is poured into a separate pot and all ingredients except vinegar are added. After boiling, water traps are poured into the water and boiled for 10 minutes.

The resulting mixture is laid out in jars and poured into each of them 2.5 ml of vinegar (in a liter - 5 ml). Tanks are poured with hot marinade and covered with lids. After cooling, the pickled whites are transferred to a cool room.

Gourmets advise to salt white mushrooms in a cold way, then the fruits are aromatic and crispy. The following ingredients should be prepared for 7 kg of whites:

• 200 g of salt;
• 12 g of citric acid;
• 50 g of dill seeds;
• 20 g of caraway seeds;
• several sheets of cabbage (depending on the width of the container).

Answers to Common Questions

White waves are a great find for any mushroom picker. They do not have poisonous or false counterparts, so even an amateur can collect them. With proper processing, the whites will be a great addition to the festive table.