Mushrooms are one of the most useful and popular foods and can replace meat in terms of protein content. They are widely used in culinary recipes of many peoples of the world. Their habitat is quite extensive, it depends on the variety and natural conditions. One of the most delicious and nutritious mushrooms is considered to be a wave, which belongs to the genus Mlechniki of the russula family. Fans often ask themselves questions: is the wave edible or not, why does it have such a name, what kinds it is.

Description of waves

Common types

Volnushka can be found both in open areas and in dense thickets near swamps. This is due to the difference in their types. They differ from each other only in appearance, but are identical in taste..

Both types are united by a bitter, burning taste of a milky liquid released during an incision, so it is not recommended to use the raw volushki. Most often they are salted or pickled, but they are also suitable for frying and making soups.

Smaller and nondescript varieties of waves are called twins or milkers. In many Western countries, they are classified as poisonous and banned from consumption. In Russia, due to their beneficial properties and taste, such mushrooms are actively harvested and harvested. False specimens of volushki are much smaller than real counterparts and therefore less juicy and not so tasty. In nature, the following subspecies are found:

While picking mushrooms, life-threatening twins of edible specimens are often found. The following mushrooms are best avoided by avoiding physical contact with them:

Composition and useful properties

Volnushki mushrooms are rich in biologically active substances, which helps to improve the condition of hair and skin, strengthen immunity. They normalize blood pressure, the work of the cardiovascular system. With regular use, vision improves, blood vessels are cleansed. Volnushki contain such useful elements:

• Antioxidants.
• Amino acids.
• Ascorbic acid (vitamin C).
• Carotene (vitamin A).
• B group vitamins.
• Lecithin.

The low calorie content of the product allows you to get rid of excess weight without experiencing discomfort in the form of hunger. In diabetes, glucose levels stabilize. Due to its high nutritional value, the protein, saturated with all the amino acids necessary for the body, is easily digestible.

Volnushki should not be eaten by women during pregnancy and lactation. Despite the healing properties, mushrooms are contraindicated in people with the following pathologies:

• Cholecystitis.
• Pancreatitis.
• Gastritis with low acidity.

With insufficient heat treatment and violation of the cooking technology, the use of such mushrooms can lead to food poisoning and disruption of the gastrointestinal tract, accompanied by nausea, vomiting and diarrhea.

Cooking methods

The genus Mlechniki is characterized by the release of juice with a pungent, bitter taste, so the product is most often salted or pickled. These mushrooms are also suitable for frying, but before that they need to be soaked for a long time to remove bitterness.

Salting Recipes

Salted volnushki in a cold and hot way. To begin with, the milkers must be immersed in water and thoroughly cleaned of dirt and a fringed layer under the hat. In boiling water, salted with one tablespoon of coarse salt, pour the mushrooms and cook for half an hour, regularly removing the foam from the surface of the broth. This time is enough to remove bitterness.

For the hot method you need:

• One kilogram of mushrooms.
• Allspice black pepper - ten peas.
• Garlic is one thing.
• Cherry and currant leaves.
• Horseradish leaves, bay leaf, dill sprigs.

Among the hundreds of species of mushrooms, there are those that are well known to every fan of "silent hunting". Such representatives of the mushroom kingdom grow almost throughout Russia, and therefore are available to everyone for collection in the forests. One of them is a pink wave, cute and girlishly delicate in appearance, but with a rather caustic taste. And, nevertheless, mushroom pickers continue to hunt for her. Where to look for it, how to distinguish it from poisonous mushrooms, and why is the wave so good that it constantly turns out to be in the baskets of lovers to collect the gifts of the forest?

Pink volnushka (Lactarius torminosus) belongs to the Russula family, the Milky genus. This is a conditionally edible agaric, belonging to the second category in terms of its nutritional and taste qualities. Since the collection of this gift of nature has been carried out for more than one century, then it has a lot of names: volnyanka, volzhanka, broth, krasulya, volnukha, volminka, volvyanitsa, volvenka, rubella. Most of them originated in villages and villages, but the appearance of many of them is united by one external sign of a fungus - basically, all the names of the waves are associated with the word "wave", since the surface of its cap resembles light ripples on the water surface.

An approximate description shared by reference books for this type of wave is as follows:

• the cap is funnel-shaped, with a well-depressed middle, as the fungus matures, it takes on a flatter shape. The edges are wrapped down, and the surface is covered with thick dense villi, located in the form of concentric circles. The edge of the cap is well pubescent. The color is pink-orange, slightly reddish, the skin burns out in the sun and becomes pale pink or whitish. The diameter rarely exceeds 10 cm, however, there are specimens with large sizes (up to 15 cm) of the cap;
• the leg is short, up to 6 cm high and up to 2 cm thick, in the form of a cylinder tapering to the base or even, covered with down. Very dense, but in adult mushrooms a cavity forms inside it. On the outer side there are sometimes small pits. Surface color pinkish;
• the pulp is fragile (more dense in young mushrooms), cream or white in color, when damaged, it abundantly secretes white milky juice, pungent in taste, emits a light resinous aroma. At a break, upon contact with air, its shade does not change;
• the plates are frequent and narrow, descending along the stem, whitish. There are also small intermediate plates;
• spores are white.

Distribution and fruiting season

Volnushka or Volzhanka, as it is popularly called, prefers to grow in birch forests or mixed in well-lit areas among the grass. Forms mycorrhiza with birch, mainly with aged trees. Sometimes found in more humid places. A good harvest of these mushrooms can be harvested in the forests of the northern climatic zone. Usually grows in groups, but single individuals are also found.

The most favorable period for hunting for volushki begins at the end of July and lasts until the first half of September, although this mushroom can be found in June and October.

Similar species and how to distinguish from them

Among the representatives of the mushroom kingdom, there are species that are similar in external characteristics to the wave. This is a prickly lactic (Lactarius spinosulus), a white wave (Lactarius pubescens), as well as real forest beauties - spruce mushrooms (Lactarius deterrimus) and real (Lactarius deliciosus). Luckily, none of them are poisonous.

The pink volnushka differs from the first type in that it has a strongly pubescent edge of the cap - in the prickly lactic, the edge is smooth and even. It is considered an inedible species, but some people still use it in a salty form.

From the white wave, the pink differs in a more saturated color, but sometimes it is very easy to confuse them, especially in dry sunny weather, when the pink hat acquires a very light shade. The size of the white is somewhat smaller than the pink wave.

It is very easy to distinguish a wave from spruce and real mushrooms - both species, when the pulp is damaged, abundantly secrete bright orange milky juice.

All of the above mushrooms are edible, and poisoning does not threaten an ignorant mushroom picker. True, if doubts are taken, then it is better either not to take the mushroom, or to subject it to a good heat treatment in order to avoid meeting with doctors.

Primary processing and preparation

Volnushka pink is usually used in salted or pickled form. However, before making blanks for the winter from it, it is subjected to prolonged soaking and blanching - this will help remove excess bitterness and reduce toxicity.

It is worth remembering that, if cooked incorrectly, this mushroom is slightly toxic and can cause digestive upset. Even from the moment of salting, it is imperative to wait at least 45 days, and only then use it as a fragrant and tasty snack or addition to the main dish during cooking.

Volnushka is one of those species that is traditionally harvested for the winter by the population of the northern regions of Russia. The most valued are "curls" - small mushrooms with a cap diameter of not more than 4 cm.

Salty pink wave is one of the most delicious types of snacks, which is not ashamed to be served even on the festive table. At the same time, in order to collect a large basket of such mushrooms, you do not need to look for protected forests, because it grows almost everywhere where there are birch trees. This is one of the most common and popular for eating mushrooms of the Milky genus.

Volnushki mushrooms are distinguished by a large number of useful properties and a high protein content.

Volnushki can lower cholesterol levels, which has a great effect on the cardiovascular system. It has several delicious recipes, both quick and long to prepare.

There is a recipe for cooking mushrooms in a hot way, thanks to which you will taste them in a couple of days.

Mushrooms also have a number of contraindications that you should listen to: do not use for lactating women and pregnant women, people with pancreatitis and children under 12 years old.

Almost everyone loves mushrooms, because the dishes from them are incredibly tasty, what can we say about having a good time while picking mushrooms. Pleasant trips with the family for mushrooms, all these aromas of the forest, cones, clean air.

Description

Russula family, genus Milky.

These mushrooms are classified as conditionally edible. This type of mushroom is soaked in water before use and cleaned of excess.

Did you know? With sufficient sunlight, voles provide a large amount of vitamin D when consumed.

Kinds

They have several types that are indistinguishable in taste. The most common types are pink and white waves.

white wave

Otherwise, they are called fluffy waves or whites. It has a white color with brownish spots in the middle. The stem of young mushrooms is strong and hollow. Inside, the juice oxidized in the process is released. If the mushroom is old, then it quickly becomes brittle, yellow and looks like a breast.

pink wave

The pink wave is distinguished by its large size and unusual appearance. Hat of pink color with a deepening in the middle, tucked edges. During heavy rains, slime and slipperiness appear at the edges. According to its structure, the mushroom is so strong that it does not break under any circumstances, even during transportation.

The mushroom is fast-growing, reaching 15 cm in size in a few days.

Useful properties of the wave

They have many useful properties such as:

• Proteins - 4%
• Fats - 0.5%
• Carbohydrates - almost 2%
• Pishch. fibers
• Water - 80% or more.

A large amount of protein gives the body benefits, since amino acids always carry benefits.

Interesting fact: Volnushki lower blood cholesterol levels, which has a good effect on the cardiovascular system.

The richness of the vitamins of the wave is dishonorable - these are A, B1, B2, C, PP, etc.

Calorie content per 100g - 22kcal. Despite the small number of calories, they quickly fill the stomach and quench their thirst, so they can be eaten on a diet and proper nutrition.

How to collect and prepare waves

Volnushki have so many useful properties that they even contribute to the strengthening and growth of hair and nails.

Where to find?

They are easy to find for the reason that they do not grow alone, but in a group. The main place of growth is pine groves, birch groves or mixed forests.

The difference between an edible and an inedible wave

It is necessary to responsibly approach the collection of mushrooms, as there is a risk of picking an inedible mushroom and naturally poisoning them. Let's look at options similar to our wave - inedible mushrooms.

sticky milky

Dark gray fungus with a greenish tinge and patches. The name itself was given because of its feeling of stickiness and stickiness. The aftertaste is super-spicy after eating the mushroom, it has no smell.

hepatic milky

A tall mushroom is precisely its long stem, while the hat resembles the shape of a funnel and has a smooth surface to the touch. The color of the mushroom is dirty brown. Yellow milky juice when cut.

Spiny Milkweed

To the touch and in appearance, the mushroom looks like scales like a fish, the color is pinkish-brown. It has no odor and tastes very spicy.

Recipes with mushrooms

How to cook mushrooms, how to salt for the winter, you can read in this recipe section.

Preparing mushrooms for cooking is considered an important process.

The first step is to remove everything unnecessary from our mushrooms - any garbage, leaves.

So, you need to soak the mushrooms for about 2 days (almost 50 hours) and periodically change the water.

If you do not want to soak them in water for a long time, you can boil the mushrooms in water for about an hour.

They have a specific spicy taste, so you can not use pepper in cooking. Also, these mushrooms are great for dishes with their frying and stewing.

The cold way of pickling a wave

Soak periodically changing water.

Prepare a jar and put the mushrooms there to the bottom with a hat, sprinkled with salt. Then close the jar and set the oppression.

After a couple of days, put the jar in a cool place and wait a little more than a month until ready.

Pickled volnushki

You will need:

• Sugar;
• Vinegar;
• Booth. clove;
• Pea pepper - a couple of pieces;
• Bay leaf;
• Table. L. Salts;
• Carrot.

In this recipe, it is necessary to soak the mushrooms not in ordinary water, but with the addition of a small amount of citric acid and 10 grams of salt.

Boil - 10 minutes.

Marinade: use everything you need - cut carrots, onions, prepare spices. Put everything in water and cook for about 10 minutes, then add vinegar and put boiled mushrooms.

Boil - 20 minutes. Everything is ready in the banks and that's it!

Hot way. Salty waves

This method is suitable for people who do not like to wait. The recipe is quick and easy. You will be able to taste the mushrooms in a couple of days.

There is one drawback of cooking in this way - since already boiled ready-made flakes are used, naturally they do not become crispy, as almost everyone likes, but so soft and breaking. It is worth using bigger, larger and fresher mushrooms.

Use only mushroom caps without stems. (By the way, do not throw out the legs and cook mushroom caviar from them).

Boil in water as expected for about 10-15 minutes.

Rinse in a colander. Collect in one bowl and mushrooms, and onions, and lavrushka, and peppercorns, pour the brine in which the waves were cooked, add salt to the water immediately.

Wait until cool and transfer to containers (jars). A couple of days and it's ready to use!

Unusual recipe in batter

You will need:

• Wave mushrooms themselves;
• Salt;
• Flour;
• Water;
• Greens to taste;
• Garlic;
• Cherry leaves.

Cleanse all unnecessary, rinse.

It is necessary to soak the mushrooms in ordinary water, which is periodically changed.

Boil in water with salt - 10 minutes, add spices - 20 minutes.

Then everything is simple - breading in flour and frying in oil. The dish is ready!

Contraindications

These mushrooms have a sufficient number of contraindications due to the fact that they are conditionally edible.

• Children under 12;
• Pregnant;
• lactating;
• with pancreatitis.

IMPORTANT: Carefully and consciously approach the collection of mushrooms, as there is a high probability of confusing a mushroom with an inedible one and getting poisoned. Better protect yourself.

It is no secret that we appreciate some mushrooms for their useful, and sometimes even healing properties, while others for their excellent taste. A bright representative of the most delicious mushrooms can deservedly be considered a wave. However, it is not without useful qualities. Today we will tell you about this type of mushroom in more detail. This is a mushroom belonging to the genus Milky, the Russula family.

Appearance and description

Despite the existence of several species, outwardly they look about the same. Our material will be devoted to the two most popular varieties of wavelets - pink and white.

The cap of the mushroom is convex at a young age, but becomes flat with age, gets a deep depression in the middle. The diameter can reach from 4 to 12 centimeters.

The leg is strong and firm. In the youth of the fungus, it is solid, but over time it becomes hollow, has a characteristic pale pink color. Its height can be from 3 to 6 centimeters, and its width - 1-2 centimeters.

Plates descending along the legs, frequent. Milky juice is allocated quite abundantly. It is white in color and has a spicy taste.

If we talk about the pulp, then it is also white, the taste is sharp. The skin of the fungus is covered with villi, and even and concentric circles. There is little mucus on the surface of the cap; the color of this part of the cap is gray-pink or pale pink.

Kinds

As we have already noted, the wave has many types, such as pink (lat. Lactarius torminosus), white (lat. Lactarius pubescens), marsh, and so on. But the first two types are of greatest interest in terms of taste and benefits.

White wave stands out in color and smaller size

It is not difficult to guess that the name comes from the corresponding color of the mushroom. However, the difference lies not only in the color of the hat. Studies have shown that the white wave is smaller in size than the pink one.

Where does it grow

Before us is a popular mushroom in Russia, which has become widespread. This is largely due to the fact that the wave loves and mainly grows near birches. Although also found in mixed forests.

The mushroom grows mainly under old trees. Likes deciduous forests. The porcini mushroom begins to grow in August and ends at the end of September. As for the pink wave, it appears at the end of June, and the season ends around October. The most active period for the emergence of new mushrooms is from late July to late August.

Watch the following video about mushrooms, where to find them and how best to prepare them.

Peculiarities

Of course, when it comes to picking mushrooms, we are most concerned about one single question - is it possible to eat them. If we are talking about a wave, then there are some peculiarities here.

The fact is that Western reference books are critical of this mushroom. Most of the literature speaks of him as a poisonous, forbidden to eat mushroom. Even one of the most authoritative encyclopedias about mushrooms, the author Gerard Houdou, notes that the pink wave is of course poisonous, because of it a person can face serious stomach and intestinal disorders.

But here in Russia they treat the wave in a completely different way. Moreover, it is this mushroom that is very often harvested, that is, pickled, salted, dried. Our experts note that the wave has a characteristic feature in the form of bitterness of milky juice. Apparently, this frightened Western mycologists. But in fact, the mushroom simply needs to be soaked, then boiled and the first broth must be washed off. After that, they are sent for salting and other blanks.

As a result, back in the USSR, the state standard allowed the mushroom to be harvested, the mushroom was assigned the second category and was called conditionally edible.

Selection and storage

As professional mushroom pickers note, the best mushrooms in terms of their culinary use are young individuals. They have a more interesting taste, plus the milky juice is not as bitter.

When looking for or buying fresh mushrooms, study their structure and color. The mushroom should be whole, with a uniform color. Hats are the most usable part and the tastiest.

As for storage, fresh waves should be placed in the refrigerator, wrapped in a paper bag. It is desirable that each mushroom be individually wrapped in a damp cloth or paper towel.

Volnushki lend themselves to freezing, but then the temperature should not be lower than 18 degrees below zero (more intense freezing will destroy useful properties). By observing such conditions, you can save and not lose the benefits of waves throughout the year. But still it is recommended to use them in the first 6 months after harvesting and freezing.

Nutritional value and calories

For 100 grams of this mushroom you have:

Also volnushki contain 92.45 grams of water and 1 gram of fiber.

Chemical composition

As we have already said, this mushroom not only tastes good, but also carries quite impressive benefits. This is explained by the rich chemical composition of the wave. Of the main useful components, the following can be noted:

• Glucose;
• Fructose;
• Vitamin C;
• Vitamin B6;
• Folic acid;
• Riboflavin;
• Thiamine;
• Nicotinic acid and so on.

In addition, the wave can give odds to many other mushrooms in terms of the amount of useful minerals. After all, the following elements were found in the composition of this plant: Se, Mn, Zn, Cu, K, Na, P, Mg, Fe, Ca.

Beneficial features

The presence of an abundant amount of useful substances clearly indicates the relevant properties of this fungus. The main ones include:

• Have anti-inflammatory properties;
• Anesthetize;
• Promote healing in rheumatism, diseases of the back, joints;
• Fight against bacteria
• The fungus is detrimental to a number of pathogenic microbes;
• Strengthen immunity;
• Helps in the restoration of the body;
• Replenish lost strength after mental and physical fatigue;
• Promote recovery after long illnesses and operations;
• Improve vision;
• Normalize the condition of nails, skin, hair and so on.

Contraindications

Despite the abundance of useful properties, one should be careful with the use of a wave. The mushroom has certain contraindications. According to the study, it is not recommended:

• With cholecystitis, pancreatitis, acute diseases of the intestines and stomach;
• Children under the age of 7;
• Pregnant and lactating women;
• It is strongly not advised to use it for those who have had their gallbladder removed.

Application

In cooking

For many years, the use of a wave by a person, certain rules have been developed that must be followed when preparing this mushroom.

• Mushrooms do not need to be soaked for a long time, only if the wave does not have a too pungent taste.
• After cooking, be sure to drain the first water, do not continue cooking on the first broth.
• For cooking waves, it is better not to use pots made of copper, tin or cast iron.
• The knife used for cleaning must be sharp and the metal must be stainless steel.
• It is recommended to eat dishes from volnushka on the day of preparation. It is allowed to store at 2-4 degrees of heat in the refrigerator for no more than a day.
• Try to cook dishes from the waves at one time (this does not apply to salting, pickling).
• Do not leave the wave dish for the second day if potatoes are present.
• It is better to store fresh mushrooms in the refrigerator than dishes from them. If it was not possible to process the waves on the first day after collection or purchase, then leave them unwashed and not cut.
• It is advisable to boil the volnushki for the first time in a large amount of water. If there are a lot of mushrooms, use two large saucepans or divide into several portions. Drain the broth, treat the mushrooms with cold water, then boil again. This will relieve them of bitterness.

Before you start cooking any dish from the wave (as well as pickling, salting), they should be prepared. To do this, you need to get rid of the main problem - bitter juice. To achieve the desired result, fill the mushrooms with cool water and leave to soak for a day. During this time, you must change the water four times. Everything, now the waves are ready for further processing.

salting

Of course, you can go to the store and buy salted mushrooms there. However, they have a different taste, completely different from home salting. And if you still have volushki at your disposal, you simply do not have the right not to pickle them.

Ingredients:

• 1 kilogram of waves;
• 50 grams of salt;
• Greens and spices to taste;
• 2 grams of citric acid.

Cooking:

• Rinse the mushrooms, remove all debris and dirt;
• Take a large saucepan, pour water into it, salt and add citric acid. You need to soak for 3 days, changing the water daily;
• On the third day, take a container where you are going to salt the mushrooms;
• Spread the waves with hats down in layers - mushrooms - salt - dill - spices - mushrooms and so on;
• Cover the container with a wooden lid and place a load on top. This will prevent the mushrooms from floating up when they begin to secrete juice;
• Keep the waves in this state for a day, make sure that they are immersed in brine;
• Without removing the load, place the mushrooms in the refrigerator. After 30-60 days they will be completely ready for use. Before eating is strongly not recommended.

cold way

The peculiarity of this method is that the mushrooms are obtained as if fresh, they retain a great aroma and crispy structure. It is very easy to cook, because the recipe should attract many housewives.

Ingredients:

• 1 kilogram of waves;
• 40 grams of salt;
• 2 grams of citric acid;
• Leaves of horseradish, currant, garlic - to your taste.

Cooking:

• Rinse, clean the mushrooms, cut the legs;
• Soak in plenty of water, adding salt and acid. Based on 1 liter of water, 10 g of acid is added;
• After a day, rinse the waves, prepare a similar solution and place them. From above, press down with about a kilogram press;
• Now the mushrooms need to be poured over with boiled water, put in jars, sprinkled with salt and put horseradish and dill on top;
• Place a load on top again, which will allow the waves to release the juice;
• After about 30 days, the mushrooms are ready to eat.

hot way

Cooking:

• Treat the waves, clean, soak in water for 24 hours. During this time, it is advisable to change the water at least 2 times;
• Next, boil for 15 minutes in boiling water, adding salt there. Be sure to remove the resulting foam;
• Remove from heat, pass through a colander;
• Rinse the waves again with cold water;
• Using fresh water, boil them, adding the indicated components, for about 15 minutes;
• Transfer the mushrooms to washed jars, fill with brine (from the previous step), close tightly with lids;
• Wrap each jar in newspaper, cover them with a warm blanket;
• When the jars are completely cool, you can store them in the refrigerator.

Pickling

If you have not tried pickled volushki, you have lost a lot in your life. Be sure to correct this oversight. The best thing is to marinate them yourself. And we've got the recipe for you.

Ingredients:

• 1 kilogram of waves;
• 1 carrot;
• 1 onion;
• 1 st. l. table vinegar;
• 3 garlic cloves;
• 2 tbsp salt;
• 1 tbsp Sahara;
• 4 cloves;
• Pinch of pepper (peas);
• 2 leaves of lavrushka.

Cooking:

• Sort through purchased or harvested mushrooms, rinse them with water, clean the villi from the skin. It is very important;
• If the mushrooms are small, leave the legs, cutting off only their tip;
• If it is a large mushroom and its hat is flat, then we get rid of the legs completely;
• Now place the mushrooms in a container of boiling salted water (1 tablespoon of salt per liter of water). You need to cook for about 20 minutes, be sure to remove the foam;
• Drain the mushrooms in a colander;
• Sterilize jars for future pickling;
• Cut the onion and carrot into rings, and the garlic lengthwise into two parts;
• To make a marinade, add sugar, salt, chopped vegetables and other indicated ingredients to 1 liter of water;
• When the marinade boils, add vinegar there and place all the mushrooms. The mixture is boiled for 15 minutes;
• Arrange mushrooms and vegetables in jars, pour over the resulting marinade, roll up. It is best to store in the refrigerator.

fried

Baked with ham

This is a very tasty dish that you can please your household and pleasantly surprise guests. There is nothing difficult to prepare, but the combination of products will provide an excellent result. Your taste buds will experience a whole new experience.

Ingredients:

• 400 grams of waves;
• 1 onion;
• 1 carrot;
• 150 grams of hard cheese;
• Boiled rice (to your taste);
• 100 grams of ham;
• Spices, salt.

Cooking:

• Rinse, clean the mushrooms and cut off all the legs from them. The hat should form something like a plate, so cut the legs deeper;
• Process the mushrooms by boiling them in salted water;
• For the filling, you will need to fry finely chopped onions with carrots, finely chopped legs and ham. Mix all this with boiled rice (you can add it, in fact, if you wish);
• Now stuff the platter hats with the resulting filling;
• Put them on a baking sheet, sprinkle with grated cheese on top;
• It takes about 25 minutes to bake. The temperature inside the oven is 190 degrees.

cultivation

Method number 1

• You will need to collect overgrown mushrooms, straw and sawdust, or ripened leaves from trees;
• Get mycelium. It is obtained from overgrown mushrooms, which are cut into small pieces and dried in the shade for 24 hours;
• Prepare your future landing site. Dig up the soil, add organic fertilizers, dig deep grooves. It is in them that the dried slices of waves should be placed;
• After planting, be sure to mulch the ground with sawdust, but not from coniferous trees. Ideally birch. Also add straw, leaves. After some time, the harvest will appear.

Method number 2

This method is more interesting and the probability of getting a good harvest is higher. It consists in doing the following:

• Cut the overripe mushrooms into small pieces, place in a container, fill with cold water;
• During the day, periodically mix the mushrooms with water, but use a stick from a tree;
• After 24 hours, pour the contents of the container onto the ground near the plantings, create mulch using sawdust and straw;
• It is advisable to choose a landing site that is lit and with a low level of humidity if you want to grow white waves. Pink, on the contrary, love shade and moisture;
• Lay damp moss on top of the crop, if possible.

Preparation of beds for growing volushki is carried out in the fall

Do not touch the mushrooms in the spring. If weeds appear, remove them with your hands. You don't need to dig anything;

With the advent of the first harvest, do not rush to harvest it. If you let the mushrooms overripe, the next time the crop will be several times larger.

The lower plants of the milky genus have a wide variety, among which the mushroom fungus, photos and descriptions of the forest representative emphasize certain similarities with camelina, red mushroom or real mushroom. Among the waves, you can also find many different types, for example, a white, pink or faded wave.

Not every newcomer who decides to become a quiet hunter for the gifts of the forest knows what a mushroom mushroom looks like.

Not every newcomer who decides to become a quiet hunter for the gifts of the forest knows what a volushka mushroom looks like. Photographs and characteristics of the plant can be a good help before starting to collect lower plants.

The main difference between the white wave (fluffy wave, whitefish, etc.) from other species is the color of the cap and the density of the body. The upper part of the plant is white, with a slight darkening in the center; there is no concentric pattern on the cap of the porcini mushroom. At the beginning of growth, it has a densely lowered, convex shape. Over time, the appearance of the cap changes, becomes flat-like, with a small depression in the center, up to 6 cm in diameter. The body of the upper part has thin adherent plates, they are endowed with white.

The shape of the leg is ordinary, cylindrical, grows up to 2 cm in diameter and up to 4 cm in height. A small fungus has a leg without cavities; during the period of growth, the structure of this part of the body changes, and a void appears inside. When broken, the product releases a bitter milky juice, it is quite fragrant, the color does not change when oxidized in air. White waves grow in well-lit places, more often they can be found at the entrance to the forest.

Another representative of the milky genus is the pink wave. This attractive mushroom is rarely found in forests. Unlike the white counterpart, the pink wave settles in shady and humid places. In cooking, the wave is used after heat treatment. It belongs to the conditionally edible representatives of the second category. Most often it is pickled and salted.

The cap diameter reaches 12-14 cm, its color is pleasantly pink. Young mushrooms are distinguished by a convex hat, as it grows, its shape changes to a flat one, with a slight depression. The cap of a large wave is similar to a funnel, its upper part is decorated with small villi. They are arranged in circles. From the bottom of the cap there are thin cream-colored plates. This part of the body is very fragile. When cut, the forest product exudes a mild resinous aroma, the taste of the raw body is bitter. Milky pink can be found near edible mushroom families, the plant loves the birch neighborhood.

The first wave of milkers appears in the second half of July, the second batch begins to break through in August. At the beginning of the Indian summer, pink waves bear fruit most actively.

An interesting representative of the milkers is a faded wave, otherwise this mushroom is called a gray rusks, some call it a succulent. This mushroom grows on moss, under birches. The white milky juice of the plant, when exposed to air, oxidizes and turns gray. When you click on the body of a faded wave, dark spots form. The upper part of the body has a wavy appearance, the cap grows from 3 to 8 cm in diameter. The cylindrical leg has a void inside.

According to nutritional value, this mushroom belongs to the second category, it is salted, pickled and even fried. Before any culinary procedure, the plant undergoes active heat treatment.

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Culinary processing of mushrooms

It was previously noted that the waves must be boiled before use. Gourmets assure that the pink wave is unusually good in pickled form. Hats of young representatives of the forest are used in salting. Any mushrooms, white, pink, etc. after they enter the house, they must be washed well and cleaned of forest debris. Then the mushrooms are soaked for 40-50 minutes in cold water. During this period, the plants will lose their unpleasant bitterness. After all, the semi-finished product is boiled together with salt and bay leaf.

Ready boiled mushrooms are laid out in jars prepared in advance, garlic, allspice and other favorite spices are added to them. The containers are filled with brine and a small amount of vegetable oil. Jars are clogged and cleaned in a dark, cool place for 40-50 days. The brine is prepared as follows, for 1 liter of water you need to take 3 tbsp. l. sugar and 2 tbsp. l. salt.

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