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Bitter is a fairly well-known and common mushroom. He got this name for the taste, which he has a somewhat pungent and burning. Therefore, not all mushroom pickers are ready to put a mushroom in their basket. In Western countries, it is not considered edible. Some sources read that bitter is poisonous. But the inhabitants of Russia and Belarus are happy to collect it to pickle. What does he really mean? Can it be eaten?
Can I eat?
From the name you can immediately understand that it is given for a reason. The word fully characterizes the taste. Scientists believe that this is the most bitter mushroom among all milkmen. But many mushroom pickers still collect it to make preparations for the winter.
Why are they doing this? Experts attribute this to the fact that bitter is very common, and grows in large quantities. In any weather, they grow quite a lot. Therefore, mushroom pickers always bring them home in large numbers. But in comparison with other, more delicious mushrooms, bitterness in many ways loses.
Important! This mushroom is classified as conditionally edible. It is not consumed raw or dried. But after processing, they can be salted or pickled.
Since the mushroom has been known to people for a long time, in addition to its scientific name, it also has several folk. For example, a bitter lump, a bitterness. Sometimes you can hear the name traveler, bitterness.
People with an ulcer or diseases of any digestive system, gastritis, as well as diseases of the kidneys or heart should not eat bitters. Children and pregnant women do not want to use it either.
As a rule, bitterness does not change its appearance. But there are many poisonous species that can be confused with it. Therefore, before collecting the mushroom, it is necessary to carefully study the features of its appearance.
Hat
Its diameter may be different. But most often it is in the range of 4-12 cm. First, the hat of the bitter has the appearance of a bell, and then takes on a more flat shape. In the center, a fairly large tubercle with a somewhat pointed end is clearly visible. This is one of the main distinguishing features of the species. The edges of the hat are thin, wrapped inward. The skin is smooth to the touch and painted brown. When the weather is rainy, the surface shines and becomes sticky.
Pulp
It can be described as quite dense, but brittle. Young mushrooms have a flesh of a dirty white hue. In old bitters, it darkens, becomes brownish brown.
Transparent juice in large quantities is secreted on the slices. If you touch it with your lips, there will be a burning sensation. When in contact with air, this juice does not change its shade. The smell of the pulp is not very pronounced, but, according to many, is quite unpleasant.
Leg
This part of the mushroom has the correct cylinder shape. On average, its length is about 7 cm. The color of the legs usually matches the color of the hat, but is lighter. At its base, you can consider the felt wrapper of the mycelium. Inside the young bitter leg is continuous, while the older representatives have a hollow leg. Sometimes inside contains a spongy filler, which may have a red or gray tint.
Records
As a rule, they are light in a young mushroom. And overripe plates take on the tone of a hat. They are quite narrow, often located.
Where grows
To collect these mushrooms, there is no need to look for them for a long time. You can see them almost everywhere. Going to any forest, you will find this mushroom under a birch or pine.They grow especially intensively in glades with moist and acidic ground, on which moss grows.
Bitter can grow singly or as a whole group. You can collect them from June to October. Sometimes mushroom pickers collect them until the frost.
These mushrooms tend to intensively absorb harmful substances. Therefore, it is recommended to collect them only in ecologically clean areas.
Double mushrooms
Representatives of this species can be easily confused with other similar species. Experienced fungi recommend that you carefully consider the mushroom before putting it in your basket. They advise you to pay attention to the tubercle on the hat, as well as the juice that should stand out when breaking. These are the most significant distinguishing features of the species. But for greater certainty it is also necessary to familiarize yourself with some similar species.
- The liver is hepatic. These mushrooms are inedible. They also secrete juice when the pulp is broken, but when it comes in contact with air it becomes yellowish. Their flesh is yellowish brown. Sometimes there are specimens with creamy pulp.
- Milky Marsh. Grows in coniferous forest, prefers marshy soil.
- Camphor camphor. This mushroom can be eaten, but mushroom pickers usually do not collect it because of the specific unpleasant taste. Camphor is smaller in size; it can be distinguished by its floral aroma. The cap also has a tubercle, but it is not so pronounced. The pulp gives off not such a caustic juice with a sweetish flavor.
- The milky stinky. The juice secreted by this fungus turns yellow upon contact with oxygen. His hat has a lighter shade.
- Smoothie refers to edible mushrooms. The hat is smooth, the tubercle is absent. It is painted in a red-chestnut shade. The smoothie's leg is shorter, and the taste is somewhat bitter.
Use and benefits
If you have not previously collected this mushroom, since you thought it was tasteless, but still decided to try it, it is very important to know how to cook it correctly.
Immediately after you have cut the mushroom, it must be well cleaned so that there is no moss or leaves left on it. It is recommended to put the bitterness in the basket with the hat down. As soon as you bring the collected mushrooms home, immediately wash them, remove the spoiled ones. Reconsider if you have come across any similar mushroom of another species. When there are only high-quality mushrooms that you are sure of, you need to fill them with water for 3 days. This is done if you plan to process them further in a hot way. During this time, water needs to be drained several times. This is advisable to do as often as possible. After soaking, if everything is done correctly, bitterness leaves the product. Before salting in the cold way, the duration of soaking should last about 6 days.
After soaking, the mushrooms are washed and then salted or pickled, choosing the appropriate recipe.
Video: Bitter (Lactarius rufus)
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