White podgrudok - description of where the mushroom grows

A white load is also sometimes called a dry load. Consider what the representatives of this species look like, where they grow. With the help of a detailed description it will be possible to easily distinguish this mushroom from others. In addition, it is very important to be able to collect, process and serve them correctly.

You can see a lot of mushrooms in the forest. Each species differs in its features. Many of them are edible, many are poisonous, and some just need to be able to cook properly so that it becomes a tasty and healthy addition to the dish or its base.

They grow both under trees and directly on them. Some species prefer to live on living, and some on dead trees. White loading has an interesting feature. It does not grow on the surface, but almost underground. In this case, half of the fungus is underground, and its upper part, as a rule, is covered with fallen leaves. Therefore, finding it is not so simple. But it’s enough to see only one mushroom in the forest, as you will find many more around. The ability to grow in groups makes the collection very convenient.

Description

The young mushroom has a convex hat, in the center of which it is slightly pressed inward. Her edges are slightly tucked. Over time, it becomes funnel-shaped. The edge can be either flat or wavy, also tucked up. The diameter of the hat can be different: 6-14 cm. First, the hat is completely white, and over time it becomes yellow. Brownish and rusty spots appear on it.

Descending records. They are usually white, but can sometimes be greenish.

The leg is white in brown spots. Pretty fat and short. Its thickness is approximately 2-3 cm, and height - 4-5. The bottom of the leg is slightly narrower. The young mushroom has a solid leg, and then it becomes hollow.

The pulp of the preload is quite dense, but fragile. When cracked or cut, it retains the same color. Juice does not stand out. The taste of the pulp is sweet, and the aroma is very pleasant.

This species is considered edible. Load salt and pickle.

Where grows

The fruiting period is long. These mushrooms can be found during the summer and until the coldest autumn. They grow in any forest. Often they can be seen even in mountain forests. A favorite place for mushrooms of this species is the river bank. As a rule, they grow in several pieces. One can rarely see them. They grow almost throughout Russia, but most of all in regions with a temperate climate.

Similar views

If you carefully study the appearance of these mushrooms, they will be very easy to distinguish from others that have an external resemblance.

1. Common, pepper, and other species that belong to the genus Lactarius, when broken, they will secrete milky juice. This juice will not secrete under the breast.
2. There is another edible mushroom that is very similar to a dry lump. This is a greenish preload. But he differs from white loading in that his plates are arranged more often. And their weak shade of blue and green is expressed somewhat more intensely.
3. The russet rhizome is most often found under the oak.But on this basis it is impossible to determine the exact type of mushroom, because under this tree you can also see excellent Russula. But her hat has a yellow color.

How to collect

You can collect this mushroom from the beginning of summer until the end of autumn. You can find them under the foliage. The mushroom is half underground, so it will need to be dug up a little. But if you find at least one under the leaves, you can fill the basket with several more specimens, which usually grow nearby.

Mushroom pickers love preloads because they rarely go bad. Worm mushrooms of this species are also extremely rare. They must be cut off, leaving half the legs.

How to cook

This mushroom is best suited for pickling. But sometimes it is pickled. Before cooking, it is usually soaked for several hours in order to better clean it. After soaking, the garbage is easily cleaned with a brush, and then the mushroom is boiled. It is enough to cook them for about 15 minutes. Once the mushrooms have cooled, they can be salted.

Experienced housewives apply 2 main methods of salting.

1. This method is fast. First, the boils are boiled for 20 minutes. Spices and salt are added to the water. After that, vinegar is added. You can also use citric acid. Mushrooms are transferred to dishes with cold water. Already after 15 minutes they can be served.
2. This salting recipe is used if you want to salt dry mushrooms for long-term storage. Mushrooms are placed in a pan in layers, pouring each of them with salt. Mushrooms are filled with water so that it completely covers them. After this, the container must be placed in a warm place under oppression. They should stand for several days. It is necessary to wait until the water stops foaming. After this, the mushrooms are washed, laid out in jars, a brine is prepared and poured. So that they do not deteriorate, store only in the cold.

These mushrooms can also be added to soup or fried.

Although dry mushrooms have a fresh taste, amateur mushroom pickers bring their pleasure. After all, they are not so easy to see, it is necessary to rake the foliage near the trees. And with the correct preparation of brine, this mushroom can well be given a bright rich taste. Therefore, it is worth every mushroom picker to try to collect and cook them.

Video: white preloads (Russula delica)