White mushroom - a valuable mushroom trophy

One of the valuable trophies in the basket of mushroom pickers iswhite mushrooms, one of the varieties of the fungus of the russula family, the genus Mlechnikov. There are white, black, yellow, blue, peppery, oak, aspen and other kinds of mushrooms. Its name was given to the mushroom due to the massive, we can say, heaviness. Gruzd belongs to conditionally edible fungi of the first category.

White mushroom has an almost flat hat with a dimpleIn the center, with the edges curved downwards. In a young plant, the edges are strongly twisted, while the old fungus has the shape of a funnel. The maximum diameter of the cap is 50 cm, but more often 10-20 cm. The color of the fungus is not pure white, has different shades: milky, creamy, beige. On the bonnet there may be yellow spots or concentric circles of another shade. Leg short, thick, with a cavity inside a mature fungus. The flesh of the plant is white, with a sharp spicy smell, quite brittle. On cut and break, milky juice is released, turning yellow after a while. The juice gives a bitter mushroom, so before eating it it is soaked in cold water. The inside of the cap is plate-shaped. But in order not to be mistaken during a "quiet hunt" and not to rip any poisonous mushroom, it is better to learn a white mushroom beforehand (photo). On this mushroom are similar: podgruzdok white, a pile yellow, a mackerel bluish and peppery.

You can meet a white mug from the end of July toOctober. The search for this plant is quite a complex undertaking, because the mushroom likes to disguise itself, and at first glance it is difficult to notice, it seems that it is just a mound or a hummock covered with leaves. For the best result of "quiet hunting" it is better to arm with a wand with a fork at the end. The pomegranate grows in birch or mixed pine-birch forests on gentle slopes. But if there is at least one mushroom, do not go far from this place - the mushrooms like to grow whole families, so you can collect a whole "harvest".

Habitat of white mushrooms is Belarus, Upper and Middle Volga, Ural, North of Russia, Western Siberia. He has other names: a whiting, a raw mushroom, a pravian.

White mushrooms are good in salting, but they haveone distinguishing feature is a slightly bluish color. Before use, the mushrooms must be thoroughly cleaned of dirt and other wood litter, then soaked and salted. Soaking lasts one or two days in periodically replaced cold water. Grease better in a barrel of spices. Mushrooms are ready for use in 40 days. Less often, the mushrooms are marinated. Cooking helps to completely remove poisons from the plant. As an ingredient in a dish, a mushroom is used only after pickling.

The white mushroom is very rich in protein, contains itmore than 30%, and exceeds the meat by caloric content. This fungus is widely used in medicine due to its antibacterial properties. It is used in the production of antituberculous drugs. It is good to eat a mush in the season of colds, as it strengthens the bronchi and lungs. It is proved that a white mushroom can reduce the level of sugar in the blood. Compresses from mushrooms can be used to remove warts.