There are a lot of edible mushrooms in our forests, but only three species belong to the highest category. The "holy trinity" includes white, saffron milk cap and breast. Unfortunately, the latter is now undeservedly forgotten.
Many "mushroom pickers" recently generally have an opinion that this mushroom is at the level of grebes by its qualities. This is far from the case.
In antiquity, it was not in vain called “royal”, because by taste and food qualities you are unlikely to find something similar. So when are the mushrooms collected? To get started, we’ll give at least basic information about their appearance.
In appearance, it is an ordinary representative of agaric mushrooms with a wide and massive hat. The shape is funnel-shaped, and the color varies from white to cream. The "patriarchs" her diameter can reach 20 cm.
An important sign: in mushrooms of this species, the hat is always slightly wet, and this does not depend on the weather. And now we pass directly to the topic of when the mushrooms are collected.
It is traditionally believed that they need to be searched from the second half of July to the beginning of October. Most likely to meet them in birch groves. Quite often they can be seen in mixed forests with a predominance of deciduous species. When you find one lump, carefully look around: most likely you will find a dozen more.
Keep in mind that they grow best in lowland areas, as the dryness of the soil does not tolerate at all. If the forest is dominated by sandy and dry soil, then these mushrooms can not be found.
Let’s figure out when the mushrooms are collected, depending on their type.
- Real, oak and aspen breasts can be found from the second half of July to September.
- A variety of bluish looking from the second half of July to the end of August.
- Yellow and pepper species can be obtained from late July to early September.
- Your basket will see a black breast if you go after it from the end of July to the end of September.
Of course, all these terms are rather arbitrary. It should be remembered only that when the marshmallows are collected, the forest should be sufficiently humid. We have already said that on dry land you will never find them.
In addition, look at the local vegetation: if you see horsetail thickets, then with high probability we can assume that you will not find a single mushroom. This plant is the first sign of soil acidity that they cannot tolerate.
It is generally accepted that only classic lumps need to be collected, although this is not so. Although its varieties are not so valuable in terms of food, their taste is no worse. The method of processing and salting them is no different. The black variety is especially good, which after salting acquires a beautiful reddish color.
Remember how we said that mushrooms were very much appreciated before? How to cook them so that the output is a delicacy?
First they need to be soaked in running water, and the duration of the process should be at least two days. The water needs to be slightly salted and often changed, since the milky juice of the breasts can spoil the taste of the dish. Only then can the mushrooms be salted. After a month of standing under oppression, they will turn into a dish quite worthy of the royal table.
Here they are - loafers. When to collect them, you already know.