Aspen breast - a description of where it grows, the toxicity of the fungus

The breasts have many similarities, so it is difficult for an inexperienced person to distinguish one variety from another. This mushroom is conditionally edible, as a result, after collecting it must be subjected to primary processing in accordance with all the rules. In today's article, we will focus on the aspen breast, which is distinguished by its fleshy flesh and its taste.

Description and growth

1. The presented variety belongs to the russula family. Otherwise, this lump is called poplar. It has a lot of useful qualities that a person can extract with proper processing.
2. The apex is quite dense and thick, with fleshy flesh. The surface of the hat is painted white with pink spots. When the mushroom is young, its edges are bent down, and the middle section has a concave shape. After maturity, the hat straightens, but can be funnel-shaped. The diameter of the tip grows to 18 cm. When it is damp outside, the hat becomes sticky and becomes slippery.
3. Plates inside the hat are painted in beige or delicate pink. They slightly fall on a shortened leg, which grows up to 7 cm in height with a diameter of 3 cm. The base is painted just like the top itself. But the leg can be white with a splash of yellow.
4. The soft part smells of fruit. If you cut it off, then light juice will stand out. When in contact with air, it does not change color, respectively, the cut remains the same. This mushroom is conditionally edible precisely because of the juice, which disappears when soaked in saline.
5. As for the growth, it is necessary to look for these breasts under the trees with which they build mycorrhiza. For this purpose, poplars are used. Growth is carried out in a temperate climate zone and a warm forest. They are found in the Volga region, starting from the middle of summer, ending with the beginning of autumn.

Similar varieties

1. Often, these inexperienced hunters confuse these mushrooms with white waves or whites. Distinguishing varieties is quite simple if you gain knowledge. Distinctive characteristics lie in the pubescence of the apex. In the whites, the tops are densely pubescent, while in the species under discussion there is no.
2. Also, many mushrooms are confused with pepper mushrooms or violinists. But in the presented varieties, the plates do not have a beige or pinkish tone. It is enough to turn over the cut copy and evaluate the color.

Treatment

1. Earlier it was said that the type under discussion is considered to be conditionally edible. That is, you can not consume them in food, skipping the primary processing. Often these fungi are exposed to salting, and before it is soaked. Otherwise, milky juice will cause bitterness to appear.
2. Soaking is carried out in a salty, cool and purified liquid, which changes with frequent intervals. Otherwise, the contents of the container will begin to grow moldy and sour. The duration of soaking is 2 days, the water changes four times a day, and even more often. Next, you need to boil the specimens and proceed to the ambassador.

Pickling

1. Chopped mushrooms are placed in a pre-sterilized container with the caps down. It is necessary to sprinkle the pieces with salt, and also to line the bottom with it a little. If you like garlic, then the slices can also be put in a jar.
2. To make it easier to navigate in the volume of components, stick to the calculation that no more than 0.1 kg is allocated to a pound of mushrooms. salt. After you put the ingredients in a jar, make another layer of salt. Press them by constructing a press.Sterilize the lid, close the container with it and leave it in the cold for 5-6 weeks.
3. At this time, a salt-based solution will develop in the glass container. Remember to systematically check the condition of the fruiting bodies. You should see that the brine completely covers them. Otherwise, the mushrooms may begin to dry out.
4. If you suddenly noticed that this is happening. Add a chilled, boiled salt-based solution to the jar. At 0.5 liters. water accounts for about 50 g. salt. At the same time, the container with the contents should be kept cool. The temperature should not exceed 6 degrees.
5. After a month and a half, the fruiting bodies will be completely ready for use. Before you eat them, be sure to discard the mushrooms in a colander and rinse thoroughly. Pour the fruit with cold water and wait a few hours. So you get rid of excess salt.
6. Keep in mind that overexposing mushrooms is also not worth it. Salt should not be completely washed away. Therefore, while soaking, be sure to try the specimens to taste. Perform such manipulations until you are completely satisfied.

Storage

1. The specimens in question can be stored raw. To do this, without fail, sort them out, remove all unnecessary and wash thoroughly. To get rid of the bitter taste, mushrooms should be placed in a salted solution. After this, transfer the fruits to containers and pour boiling water. After cooling, clean in the freezer.
2. Alternatively, the fruiting bodies can be extinguished or fried. Chop them, fill with oil and fry in a pan. Do not forget to cover. The procedure will take no more than 20 minutes. To make a crust, the last few minutes, the mushrooms must be fried without a lid. Arrange the prepared fruits in food containers and refrigerate.
3. If you want to boil the mushrooms, they need to be cleaned and sent to boil. After boiling water, wait another quarter hour. Fold fruit bodies in a colander. Wait a while. Their taste will directly depend on this in the future. Next, also distribute the mushrooms in containers and place in the refrigerator.

Benefit

1. In addition to excellent taste, the fruit bodies in question have many useful properties. Such mushrooms in folk medicine are used as an effective diuretic. In addition, the systematic consumption of fruits allows you to remove stones from the kidneys.
2. Mushrooms act as an antibacterial agent. Systematic eating of fruits helps fight various pathologies and even tuberculosis. Valuable composition increases the protective functions of the body.
3. Due to the presence of valuable enzymes, breasts increase brain activity and improve memory. Metabolism and appetite are getting better. Regular eating of fruits allows you to cope even with nervous disorders. In addition, blood sugar levels are stabilized.

Contraindications

1. In addition to useful qualities, the fruiting bodies under consideration have their drawbacks. If you cook mushrooms incorrectly, you can easily be poisoned.
2. Remember that you should not abuse the breasts. The problem is that mushrooms are very heavy to digest. If you overeat, you may encounter certain problems.

Presented specimens are appreciated by mushroom pickers for their taste and beneficial properties. If you are collecting such fruits for the first time, be sure to do all the preparatory manipulations. Try to cook the mushrooms correctly, otherwise you risk poisoning.

Video: Aspen Lactarius (Lactarius controversus)