Conditionally Edible Mushrooms

2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38

If edible mushrooms require little labor before going to a dish prepared with them, then conventionally edible ones like to tinker with them longer. Only for the increased attention to their person, they will respond with gratitude and reveal all their best taste

Conditionally edible mushrooms, if they are not previously soaked for two or three days in clean water, periodically changing it, or boiled in boiling water to remove toxic substances, will bring some trouble instead of pleasure.

Milk mushrooms

The champions of pickles, milk mushrooms, if you treat them carelessly, will take revenge with a chemical burn. Their milky pungent juice will burn the tongue like a hot chili. Therefore, milk mushrooms are soaked in clean water for two or three days so that caustic substances leave the mushroom, dissolving in water. Moreover, after that it is recommended to boil the mushrooms. But boiled milk mushrooms will lose their crunchy aroma, one of the virtues of these mushrooms. So, many ignore the advice on cooking and enjoy crispy milk mushrooms in a bite with potatoes "in uniforms" on winter evenings.

The king among the lunches, wet and dry, white, yellow and black, is the white wet lump. At the beginning of the 20th century, Siberians went out on carts with whole families on carts for mushroom hunting, filling the cart to the top. Milk mushrooms were salted in wooden barrels, keeping them in the cellar.

Today you need to know the places, otherwise finding the weight becomes an event. It is worth noting a white hat under a white-trunk birch, skillfully disguising itself under crumbs of earth, old rotting leaves, as picturesque hats of different sizes appear one after another from under the ground. Carefully free the mushrooms from the ground and blades of grass and cut them off with a knife without touching the base.

Pink hair

The rosea rosea is a conditionally edible mushroom. Inexperienced mushroom pickers mistake them for mushrooms. But the cap of the wave differs from the smooth cap of the saffron milk cap by thick coarse fibers and a fluffy rim along the edge of the cap, and the leg is covered with fluff.

The orange-yellow milky juice of camelina has a pleasant aroma and is safe for humans, even if the mushroom is eaten raw. In volushki, the milky juice is white and pungent, so the mushrooms need to be soaked. After soaking, they still need to be boiled well to remove all toxic substances. After this treatment, you can start salting.

Volnushki grow in birch forests, or mixed with birch, and give crops to their lovers twice over the summer. The delicate pink color of the hat with pubescent edges does not leave indifferent people who do not get tired of admiring the creations of nature.

Valuy

Valuy or "smelly russula" smells unpleasant. The mushroom has no milky juice, but this does not prevent it from being pungent in taste. From a distance, Valui resembles a white mushroom with its brown hat. It is worth coming closer and looking more closely, as the slimy and slippery hat of the Valuy will irritate the mushroom picker, and will be knocked down by his angry foot. Even poisonous fly agarics don't deserve this kind of treatment. And all the more so innocent of anything.

If you use the mushroom correctly, it will pleasantly surprise eaters, not yielding to the taste of the "royal" milk mushroom. First, you need to remove the slippery skin of the cap. Then soak the mushrooms in water for three days, periodically changing the water to fresh. Now you can start salting. We pick currant leaves or young horseradish leaves, you can also other leaves according to your taste. Add salt and pepper. An appetizing treat for winter is ready.

Morels

In Europe and the United States, morels are revered as gourmet mushrooms. We refer them to conditionally edible mushrooms.

Morels are big fidgets. They love to surprise people by appearing in the most unexpected places in early spring. They can be found in forest clearings, old conflagrations, at the edge of the forest and at the rubble of your own wooden house. Moreover, they do not stay in one place for a long time and disappear as unexpectedly as they appeared. People have not yet found the answers to this mysterious behavior of morels.

Morels do not need to be soaked for three days; one hour in cold water is enough for them. Rinse them thoroughly before soaking.

Then the mushrooms are dipped in salted water and boiled for 20-30 minutes. After draining the water and adding sour cream to the morels, they are stewed over low heat. Such morels become fragrant and tender, not requiring them to be chewed.

Morels can be added to soups, prepared for pie filling, dried for future use.

Harvest last year:)

Our life is rich in conventions that prevent us from living freely and happily. Conditionally edible mushrooms are a welcome exception.