Gruzdi are really Russian mushrooms. In the West, South and East, they are not even aware of their nutritional value. In our country, they firmly entered the consciousness of the people as one of the most beautiful gifts of the forest and settled on the tables. In some parts of the European part of Russia, in Siberia, lump has long been the only industrial mushroom. Good nutritional qualities along with predictably abundant fruiting are the secret of his popular popularity.
The main purpose of the loaf is, of course, salting. All other dishes from it (including the famous mushrooms in sour cream) should be prepared from salted fees already. Other cooking methods, such as quick frying, which is recommended in German sources, is simply a translation of the product.
In this article, we will consider the types of breasts, and also find out which of them can be eaten without fear.
Real chest
These types of lumps grow in the Urals and in the Volga region, where they are so called because of their slightly mucous surface of the cap. Moreover, in Siberia they are called legal (real).
These types of breasts are found abundantly from early July to October, although not often, mainly in the northwestern and northern regions of Russia, in the Middle and Upper Volga region, in the northern part of the central regions, in Western Siberia and the Urals. They grow in mixed and birch forests.
In young mushrooms, the hat reaches 20 cm in diameter, it is depressed in the middle or almost flat, with a fluffy-furry edge wrapped inward, later mucous, funnel-shaped, often with concentric, faint glassy bands, periodically with brown spots. White plates with a thin yellowish edge. At the same time, the pulp is dense, white in color, but brittle, and has a pleasant, sharp “scruffy” aroma. The leg is cylindrical, short, hollow inside.
These types of breasts (you can find the photo in this article) are edible, belong to the first category. At the same time, salted mushrooms have a bluish tint, juicy, aromatic, meaty.
Raw breast
Considering what kinds of mushrooms the mushrooms have, one cannot but say about this. It grows in mixed, birch and spruce forests from June to November, in groups and singly.
The hat is white, up to 20 cm in diameter, slightly yellowish, sometimes light green, almost flat or round-convex. In a young individual, it is flat-convex, then becomes funnel-shaped, with a furry edge curled down, with weakly visible watery zones. In the rain, its surface is very slippery.
In this case, the flesh is brittle, white, dense, emits a white thick burning juice, and in contact with air, it acquires a sulfur-yellow hue. The leg is short, white, thick, glabrous; sometimes it is hollow inside when ripe. The mushroom is conditionally edible.
Yellow chest
These types of breasts grow mainly in mixed, birch and spruce forests from June to October, sometimes by large enough families. At the present moment are rare.
The hat in diameter reaches 20 cm, in the middle it is fleshy, concave, shaggy, the edges are concave inside, moist, dense, sticky, mucous in wet weather. Its surface is golden yellow, with dark, blurred concentric zones.
In this case, the flesh is white, dense, yellowing from touch, brittle, gives off a pungent thick white juice, yellowing in the air.
The mushroom is conditionally edible, belongs to the 1st category. It is used for salting, previously soaked in water. At the same time, he is not inferior to the taste of the breast.
Poplar chest
It occurs sporadically, rarely. Although in places, for example, on the banks of the Lower Volga, poplar breasts grow quite abundantly. These species are found in poplar and aspen forests, mainly in groups.
The size of the hat reaches 20 cm in diameter, it is depressed in the middle, flat-convex, with an edge bent downward, then becomes funnel-shaped, slightly pubescent in very young mushrooms or naked, white, sometimes with light pinkish spots. The plates are pale pinkish. Leg is dense, short, pinkish or whitish. The pulp is whitish with milky, very caustic juice.
Edible mushroom, 2nd category. It is used only in salted foods.
Parchment Loaf
It is worth noting that most often it refers to inedible mushrooms due to its milky caustic juice. But there is also evidence that these are conditionally edible little-known breasts. The species of these mushrooms, as we see, not all can be eaten, and some can, but with special caution. The parchment chest is suitable for salting after boiling or prolonged soaking.
It grows in deciduous and coniferous forests. Sometimes found in large groups. The mushroom cap reaches a diameter of 20 cm, first its shape is convex-flat, then funnel-shaped, its color is white, then it acquires ocherous spots or a yellowish tint. The pulp is white, liberally liberates white juice at the break, which does not change in the air.
Black breast
This mushroom is popularly called "chernushka". His hat is fleshy, strong, flat, slightly mucous, with time acquires a black color. Its edges are velvet, sharply bent down, lighter than the middle of the hat itself.
Plates are stretched down to the leg: white, then yellow (if they are broken or pressed, brown spots appear). In this case, the leg is quite thick, becomes hollow over time. The pulp is white, rough, darkens at the break, gives off a lot of burning and bitter juice.
Take special care of unknown mushrooms. Before you eat them, you need to check 100 times whether they can be eaten, and also figure out how to cook them correctly.