How to recognize podorehovik mushroom and its description (+23 photos)

Podorekhovik belongs to the genus Mlechniki, which is part of the syroezhkovye family. The peculiarity of the fungus is the absence of strong bitterness, which is characteristic of milky people. In addition to good taste, the fruit has healing properties, because it contains biologically active substances.

It is difficult to find this mushroom in the forests of our country - it is considered a rather rare species. In order not to miss the opportunity to put the podorehovik mushroom in his basket in the case, you should carefully read his photo and detailed description, remember the characteristic features.

Characteristics and description of the fungus podorehovik

Among the people, the mushroom has several more names: euphorbia, duodenum, rubella, smoothies, red-brown breast and milkwort.

Appearance, photo, morphology

The most important difference in the milk shredder, which can be seen at a glance, is color. The color of the hat is most often red, but it is brown with shades of brown or yellow. The mushroom hat is flat and dry to the touch.

The hat of the fetus is rather fleshy and has large sizes. Its diameter can reach from 5 to 20 cm. The shape of the hat is often funnel-shaped or outstretched with a depressed middle. Young fruits have a convex hat, on which you can notice a small hole in the center. The edges are concave inward, and with age they become very thin. The surface is dull and can crack as the tinea grows. Color varies from light orange to brown-red or burgundy.

The thick stalk reaches a diameter of 4 cm, and grows up to 12 cm in height. In old mushrooms, a cavity forms inside the stalk. The cylindrical leg is slightly swollen or even. Her color is often a tone lighter than a hat.

The pulp is dense, but crumbles easily. It is white, has a sweet taste and the smell of boiled crabs. The slice becomes dark in color and releases a large amount of milky juice, which has a slight bitter aftertaste. White plates with a yellowish or pink tinge.

Habitat

Podorehovik is a rather rare specimen that prefers moist and mossy areas. You can meet him in the mountainous regions and mainly in deciduous forests. The fruiting body often forms mycorrhiza with coniferous or deciduous trees, most often with oak and hazel. Euphorbia grows both in small groups, and individually. You can go hunting for him from mid-summer. Fruits in the mushroom until October inclusive.

Eating

The red-brown breast belongs to 3 or 4 taste categories (judging by various sources of information) and is conditionally edible, like all milk stores, that is, it necessarily requires heat treatment before use. It can be boiled, fried and prepared for the winter in the form of pickles and marinades.

Terms and conditions of collection

Experienced mushroom pickers are advised to get acquainted not only with edible, but also with poisonous representatives of the mushroom world. It is forbidden to pick mushrooms in reserves, it is best to go to the nearest forest.If children are present when picking fruits, then they need to be explained that it is impossible to taste mushrooms and berries, because they can be deadly.

It is recommended to twist the fruit body, and not pull it out of the soil. In extreme cases - cut with a sharp knife, although it is believed that the cut often decays, which leads to the death of the whole mycelium. A torn fruit damages the mycelium, which means there will be no more mushrooms in this place.

You should not collect podorehoviki near roads or industrial zones, because such fruits have absorbed a lot of toxins and other harmful substances.

Difference from false, inedible mushrooms

Such a fruit is difficult to confuse with other varieties of mushrooms. But inexperienced lovers of quiet hunting can easily make a mistake by confusing the undergrowth with a gray-pink lactarius, which does not secrete such an amount of milky juice and has the smell of dry grass.

Milky pink gray refers to inedible mushrooms, so you should consider it in the photo very carefully. Euphorbia is quite similar to some congeners-milkers. For example, a hygrophoroid lactic is edible, does not change the color of the milky juice, and its plates are located much less frequently than that of a smoothie.

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Conditionally edible, frizzy milkman is much smaller, and the hat is not covered with small cracks.

Useful properties and restrictions on the use of podorehovik

The fruit body of the podorechik contains a large amount of protein, which is well absorbed by the human body. Other beneficial substances are also present in its composition:

• thiamine;
• Vitamin D
• riboflavin;
• vitamin C.

This type of mushroom helps to remove excess fluid and toxic substances from the body. It is often included in the diet by people who are on a diet and want to lose weight.

Euphorbia is very popular in folk medicine due to its beneficial properties. The composition of white juice contains the following substances:

• sugar alcohol;
• volemolide;
• sterol.

With the help of juice, you can slow down the growth of the tumor if you rub the affected area with the fungus. Tinctures from the common ground treat varicose veins, hemorrhoids and diseases, which contribute to the expansion of blood vessels. Mushroom tincture should be taken twice a day for a teaspoon. The same amount of tincture is used for other diseases: otitis media, tonsillitis, runny nose.

Medicines based on fetal juice will help get rid of a variety of diseases. They are used even for poisoning by soaking a piece of bread in such a tincture. For ulcers or gastritis, it is advised to drink one teaspoon of milky juice three times a day.

It is better to abandon the excessive use of the fungus for people suffering from chronic gastrointestinal diseases, future and lactating mothers, children under five years of age. You should not cook suspicious mushrooms, as well as collected in the immediate vicinity of dusty roads.

Recipes and cooking features

Euphorbia is best suited for pickling and pickling. But it can be fried, boiled and dried. Before use, the mushroom does not need to be soaked for a long time, because it does not have much bitterness and is not damaged by insects.

The easiest way to prepare an undergrowth is cold salting. The harvested crop is well washed in cold water, after which the fruits are laid out in layers in a wooden barrel. Sprinkle each layer with table salt.

For 3 kg of mushrooms, 130-150 g of salt will be needed. A barrel (or other suitable container) is transferred to the cold for a month, after which you can try salted undergrowths.If they are too salty, they are soaked in boiled cold water for several hours.

Euphorbia does not require preliminary soaking or boiling, so you can just fry it in a pan or prepare a delicious cream soup. For soup (10 servings) you will need the following ingredients:

• 800 g of undergrowth;
• two medium onions;
• 200 g butter;
• 600 g of milk;
• 500 ml of water;
• 3 tbsp flour;
• salt and ground black pepper to taste.

First, you should melt the butter in a pan and fry the onion, sliced ​​in half rings on it, until golden brown. The mushrooms washed and cut into small pieces are fried for about 15 minutes. At this time, water is poured into the pan and pepper and salt are added. After boiling, pour the contents of the pan there.

Boil over low heat for 5 minutes, after which milk is slowly poured and brought to a boil. Carefully pour flour with constant stirring. The pan is removed from the stove, and the contents are whipped with a blender. When serving, you can decorate the cream soup with a sprig of greens.

Answers to Common Questions

Mushroom Euphorbia is quite difficult to find in our forests, while not every mushroom picker will send it to its basket. The fruit has a peculiar “fishy” aroma that not everyone likes. But this mushroom has a lot of useful properties and is widely used in folk medicine for the treatment of a wide variety of diseases.