Volnushka is not the most common mushroom on our tables. Partly due to taste or too wide prevalence, a rare summer is given to them meager. Even experienced mushroom pickers neglect them because they don’t know how to cook and how much to cook. Especially if the summer is mushroom, then they completely remain on the sidelines. This is due primarily to their ambiguous taste. With inept and improper processing, they retain a bitter taste and lose all culinary "appeal". Therefore, for proper cooking, you need to know how and how much time to cook thrills in order to get rid of bitterness. Fresh mushrooms have an amazing aroma that makes them similar to mushrooms and mushrooms. And even if this is not the “greatest” booty in the process of “silent hunting”, but the most affordable and, when properly cooked, very tasty!
In general, in our forests, two types of waves are common: pink and white. The season of these mushrooms begins in mid-June and lasts until September. Volnushki are lamellar mushrooms, their characteristic feature is the presence of concentric circles on the hat. She, in turn, is always as if tucked down and has pubescent edges.
Pink thrush
The pink thrush is a conditionally edible fungus, and therefore requires careful processing. The hat has a light pink hue and can reach a diameter of 10 centimeters, and the leg - up to 2 cm in thickness. The flesh is snow-white in color, dense in structure. These mushrooms are very easy to transport, do not break and do not darken at the slices. Inexperienced mushroom pickers can mix up a pink thrush with a camelina, but there are similarities only at first glance. When the pulp is broken, it is clear that it is white, and not bright orange, like mushrooms, and white milky juice appears.
White wave
The white wave is also conditionally edible; it grows in large groups in the clearings near birch plantings. Has a bushy hat and leg. The strong white pulp, like the pink variety, has a bitterness flavor. Therefore, it is important to know how much to soak and how much to cook the traps in order to maintain the right balance when the bitterness has already disappeared, but the natural taste of the mushroom will remain.
Soaking Waves
You can choose any method of processing mushrooms: salting, eating boiled or fried. But first the waves, as well as their related breasts, must be soaked in water. In a large container, put the mushrooms, pour them with cold, clean water and leave for 4-5 days. Water during this time should be changed 3-4 times. Sometimes a saline solution is used to soak.
Cold way of salting threes
The question of how much to cook thrush, most often arises with their salting. The cold salting method does not require boiling mushrooms. This is the traditional way that was used in ancient times in Russia. For many, it does not inspire confidence, and in vain - in cold salting, mushrooms retain the maximum amount of nutrients and taste great. After soaking from the waves, drain the water. Rinse and clean them well. Cook jars or small wooden tubs. At the bottom, you can put the leaves of horseradish, cherry or currant - to taste. Place the traps in even layers in even layers, pour each layer with salt. Stacked with the hats down. Do not be afraid to salt the mushrooms, they will take in as much salt as needed. Cooking traps is not worth it also for the reason that they lose their elasticity, and when cold salted, they retain a characteristic crunch. Above you need to put oppression. If you use cold salting, then the traps will be ready for use in 30-40 days. The container or tub should be placed in a cold, dry room, and ready-made mushrooms can be stored in the refrigerator.
A hot way to pickle threes
Every housewife should know how much to cook mushrooms, thrills in particular. For hot salting, they are first soaked for as long as necessary. Cooking the traps for too long does not make sense, it will be enough only to blanch slightly in boiling water for 10-15 minutes.
After that, they need to be put in banks and pour in a pre-prepared marinade. Vinegar is added to the jar, some vegetable oil is poured on top to create a film effect on the surface.
From salty waves, you can prepare the filling for pies and pies, add to salads or just pour sour cream, add onions and serve with boiled or fried potatoes.
If you use salted mushrooms for filling in pies, then they must first be soaked in water.
How to cook throttles for direct consumption?
Boiled or fried traps are a rarity. As a rule, they retain their bitterness, and therefore this method of consumption is not very common. But to a greater extent this is a matter of taste. How much to cook mushrooms or any other mushrooms also depends on their size, large ones cook longer. In this case, it makes sense to cut large specimens. Boil it after soaking, until half-cooked - half an hour or 40 minutes. Water should not boil too much, you can add spices to the broth: black pepper, peas, bay leaf, allspice. But after cooking, the water is drained and subsequently not used. Next, you need to add the boiled traps to the potatoes and fry until fully cooked.
Boiled mushrooms can be scrolled in a meat grinder and make caviar or used as a filling for pies.
It is difficult to confuse waves with any other poisonous and inedible mushrooms , since they do not have toxic analogues, as, for example, honey agarics. They have a characteristic pungent and pronounced pleasant smell, like a loaf. But if you are not sure, and there is no experienced mushroom picker nearby, then it is better not to take risks, leave them in the forest.