Why mushrooms are sadness. How to salute freight to be white, crispy: Slash recipes. Nutritional value Gruzda

Surprisingly, but earlier white freight in Russia was valued above other mushrooms. Moreover, only they were collected, completely ignoring the remaining representatives of the fungal kingdom. In Europe, on the contrary, they confessed the mushrooms and are still false, absolutely inconsiderable, so they almost never took them.

What the true royal mushroom looks like

A real germ has a milky white or yellowish hat. In young fruit bodies, it is flat, as the funnel shape acquires. Its edges are tightly wrapped inside and decorated with a small fringe. Thick leg inside the hollow. White flesh, with fruit aroma. Milky juice is very caustic, in the air acquires a yellowish tint.

This germ prefers the neighborhood with birch. Grows in deciduous and mixed forests. Collect mushrooms of freight from July to September.

In Europe, he is considered false, inedible due to bitterness, while in Russia it is only good for the salmon. In the old days he was called the "king of fungi". For centuries, during the post, it was considered a real decoration of the table.

Guddy is very difficult to find. They are hiding under the leaves, but always grow big groups. Therefore, mushrooms, which will be lucky enough to find them, never go with a blank basket. On the contrary, they start looking for a container, where else can be folded. And they try to remember the places where this amazing is growing and no false mushroom.

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Main types and names: their differences from the real Gruzny and some false mushrooms

Distinguish the real germ from other varieties that many mushroom skins are considered false, not only in the photo, but also remembering short description Each mushroom.

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  • Conditional edible mushroom. The fleshy white hat in young individuals are fitted, and in adults, on the contrary, its edges are open and wavy. Covered with white fluff resembling felt. Plates are rare. Milky juice in the air acquires a reddish tint, the flesh itself becomes greenish yellow. It grows both in deciduous and coniferous forests. Experienced mushrooms are distinguished by this view from the rest of weak and even some false representatives, according to a characteristic screen, appearing, if you spend a wet knife or finger along the mushroom hat.
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  • Pepper germ. Conditional edible mushroom. Hat white or slightly creamy color, in the center is darker. Skin smooth or a bit velvety. The young fruit bodies have the edges of the caps, as they grow, they are growing. The plates are frequent, when damaged becomes yellow-brown. The leg is dense, to the base narrows. Milky Juice does not change the color, only occasionally can yellowed or get a greenish tint. It is found in deciduous and mixed forests, in coniferous - rarely. Because of the very bitter taste, many consider it inedible and even called false. However, after processing the mushroom, you can shed and dry. The pepper dryness is the perfect seasoning to dishes, which may well replace black pepper.
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  • Aspen Grussine (Lat. Lactarius Controversus). Conditional edible mushroom. Very similar to other types of weak. He has a white fleshy hat covered with a fly. Young mushrooms are touched by adults - its edges are stripped. The leg is low and dense, narrowed at the base. May have a pinkish shade, at the top of a milder. Abundant milky juice color does not change. The main distinguishing features are a pink shade of the plates and the neighborhood with an aspen, a poplar, alder or yoy. But you should not be afraid and assume that this is a false germ.
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• • . Conditional edible mushroom. Milk-colored hat. Its diameter is only 8 cm, while in other types of weak, it can reach 20 cm. It allocates milky juice, which does not change the shade. Flesh with a weak odor. Mushroom prefers deciduous forests. The main difference from false and other types of weak - the hat is covered with a thick fluff.
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  • Grup parchment. Conditional edible mushroom. A white hat with a smooth or wrinkled skin, which with age acquires a yellowish tint. Frequent plates, yellow white color. It is characterized by a long compared to other wearing, leg, which can reach 10 cm in height. Such a mushroom occurs both in deciduous and mixed forests. Collection season is shorter - the end of summer - the beginning of autumn.
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  • Conditional edible mushroom. White hat, dry, sometimes a bit velvety. Color plates white or cream. The leg is quite high - up to 9 cm, it is narrowed to base. Milky juice slowly acquires a greenish tint. With age, the mushroom is covered with yellowish or pale stains. It grows only in deciduous forests.
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  • Not false, but a conditionally edible mushroom. Hat of very large sizes (up to 25 cm) golden yellow color with felt surface. When pressing will boil. At the edges are covered with reddish scales. Concentric zones are clearly visible on the surface. In place of the cutoff, the flesh of the mushroom is slightly yellow, and the distinguished milky juice acquires a grayish yellow shade. The leg is thick and small, completely covered with yellow holes, which is distinctive feature. Mushroom prefers to grow next door to her fir and birch. This species is found both in deciduous and coniferous forests. In the West is considered false, that is, poisonous due to a strong bitterness.

In addition to these species, white paper is often confused with a white progress.

This is an edible cheese mushroom, but not false. He is included in the genus of the cheese. The main difference is a very dry hat and its rather large sizes. Young white mushrooms, adult fruit bodies with time are covered with stains from yellowish to a rusty shade. It is distinguished by refruits from a white weeping with its leg. At the base, it is wide, and upstairs is narrowed. Covered with oval brown stains. In addition, the mushroom does not highlight the Milky Juice, and its plates of bluish-greenish color.

Are there false freaks?

The answer is quite simple. False freight do not exist. Poisonous species There is no such kind. In mushroom directories, which are published in the West and in Europe, the freight is listed as inedible mushrooms. But experienced mushrooms claim that they just need to be able to make it right. Of course, it is impossible to consider absolutely safe, because among them there are species that differ very burning taste. Such mushrooms can cause vomiting and diarrhea with insufficient culinary processing. That is why all the freight before cooking must be soaked at least a day, often changing water, and only after that saline. All other dishes are recommended to be prepared exclusively from salty mushrooms. At the same time, it should be borne in mind that old copies are very poorly processed and persistently preserve bitterness. Because of this, it will not work tasty, and therefore, it is not worth it at all.

But nevertheless there are types of weak, to which you need to treat with special attention when collecting and harvesting. This is a smooth camphor, pepper and scripts. Unlike other Gruza, it is too burning taste and more rigid flesh. But you should not consider them false. Just they need the most thorough preparation for processing and cooking.

How to prepare freight?

Preparation for Salt Salt lasts a little longer than other fungi. Without tightening the process, they immediately need to go through and clean. After that, rinse well several times in cold water, trying to remove all of the sand as much as possible (otherwise it will later be unpleasant to creak on the teeth). Now you can start soaking. It lasts this stage from one to three days. Water should be changed at least three times a day. And only then you can shed mushrooms. Some advise them to boil them over ten minutes, but experienced mushrooms note that in such cases the real taste and fragrance of the fungus will be lost.

Cook white grudge And other species of these mushrooms are simple. It is necessary to take 40 g of salt on every kilogram. They put them in the container (preferably wooden tubs) with caps up, speaking layers in salt. Optionally, you can add cherry leaves, currant, oak, garlic and pepper cloves. However, it is worth remembering that the sharp aroma of spices and spices interrupts the true smell of mushrooms. After the container is filled, it is cleaned into a cool place and put under the oppression.

The soling of Gruzny should last at least 30-40 days (or even two months) is the time required for complete fermentation. And only then they can be eaten. Although some mushrooms believe that just one or two weeks. But the risk of health is still not worth it.

Mushroom poisoning: What to do?

The first symptoms of poisoning with false mushrooms are always similar. A person in a few hours begins to feel the weakness and pain in his stomach, it begins to nausea, after which vomiting appears and liquid stool. So the body is all the ways accessible to it trying to get rid of toxins. If at this stage does not start providing assistance, the condition may worsen until dehydration.

First aid for poisoning with false mushrooms is washing the stomach. It is necessary to force a person to drink water or a weak mortar of manganese, after which cause vomiting, pressing the tongue root. The procedure should be repeated several times.

As soon as nausea and vomiting passes, you can start rehydration - restoration of the lost fluid. Sweet warm tea or pharmacy preparations will help here, for example, "regiders". Drinking during this period should be abundant. In addition, man needs warmth and peace.

With the poisoning of false mushrooms it is impossible to refuse qualified medical care. Even if everything was done correctly, the expert consultation never hurts. It is necessary to relate to your health, and not hope for the usual and everyone familiar "maybe" ...

There is a fairly widespread view that white and black drills are suitable only in saline or pickled form. It's all about the specific and obviously felt mustache, which is characteristic of this type of mushrooms. But experienced mushrooms and skillful mistresses perfectly know how to fry the freight in such a way that a very tasty dish can be used, which can be used as the main and in the form of a side dish.

Why prickle groove

Many many, answering the question whether it is possible to fry freak, give an unequivocal negative response, rightly indicating the excess bitterness of these fungi.

Curious. In most European countries, these mushrooms have been considered at all if not poisonous, then inepeless. Later they began to eat in salty or marinated form. But the recipe of fried weaks in most european countries Until now, it remains almost unknown.

The cause of bitter taste lies in the biochemical composition of these mushrooms. Their pulp contains a significant amount of so-called Milky vessels. With the slightest damage to the structure of the fungus, these vessels allocate special juice, which gives the characteristic tartness and mustard during thermal processing.

How to get rid of bitterness

In addition, it is impossible not to take into account the financial benefits of the use of a variety of types of weak in the diet. Even purchased mushrooms are quite comparable to most types of meat and fish products. And with an independent assembly, their cost is practically striving for zero. In addition, in addition to purely gastronomic pleasures, it is impossible to forget about the pleasure that gives the real mushroom "quiet hunting".

In general, in order for the mushrooms to be resolved, they need to give to stand the month, and a half. But if you already opened a jar with mushrooms, and they are absorbed, then you can try a little to fix the taste. To do this, put mushrooms from the can and rinse with cold water. Writing and put in a deep plate, add chopped onion, vinegar and sunflower oil. All mix and serve on a table like a salad of mushrooms. Onions, vinegar and sunflower oil will remove bitterness.

Almost all mushrooms that are used for the pickling require soaking, and not nominal, but thoroughly: water must be drained several times. This is done in several important reasons, to list them all, I think it does not make sense, the hostess know it and so. But one reason, I still dub: soaking reduces bitterness. Yes, yes, insufficient mushrooms will not, most likely be pattering. It is not dangerous, but not very tasty.

Salted usually lamellar mushrooms. This is a freight, rhyge, twist, whitening, waves. All mushrooms, besides the rhymes, you need to soak, load 2-3 days, changing water to remove bitterness. Waves, whitens can be soaked less, day. You can cook mushrooms before salting, but then the forest smell and the taste of mushrooms is lost. Salted mushrooms soak to reduce bitterness, is already useless. It is better to use them for cooking for dumplings, pies, pies. For this mushrooms, fry on the oil with a bow and mix with potato mashed potatoes. You can add mushrooms into soup from sauerkraut, in a saltwater with cabbage and potatoes.

Since you did not specify which mushrooms are absolutely, I dare to assume that it is salty freight. It can only be grieving for salty, if they are not enough in front of the salting.

Pushed out of freight before salting you need a few days, changing periodically water, so that mushrooms would not get closed.

If the freight is poorly measured, then it is not possible to remove the bitterness, but you can disguise it a little.

Rinse the freight and add to them onions, sunflower oil and vinegar, it will hide bitterness.

Salted mushrooms can be patched only for one reason. Before salting, they are not sufficiently soaked, or they did not change the water. If this happened, unfortunately the pick-up salted mushrooms will be with mustard. It is not entirely tasty and not everyone likes. It is possible before serving, in addition to the bow and sunflower oil, lemon juice, or apple vinegar. This will give a pleasant sourness and lens bitter notch. And the bow itself before adding minutes to mushrooms for twenty to pickle, sprinkled with sugar and watering lemon juice.

So that salty mushrooms are not prouded, they need to be thoroughly cleaned and pre-pump in cold water at least a day, while water must be changed periodically. During cooking, water after boiling should also be merged, after which it is ready to prepare mushrooms until readiness. Perhaps salt mushrooms are pretty because of the improper storage of preservation (at high temperature, with high humidity, under the influence of sun rays, etc.)

Why are salty groove?

Taking care of the workpiece of the part of the future, in particular, their salting, most of the owners can not even assume that the procurement prepared is not entirely as expected!

It often happens that salty freaks are absorbed, which will significantly spoil the taste of a salt product and a dish, in the preparation of which mushrooms are used. Why is this happening? Let's look at the reasons because of which salted freight can be patched.

First of all, you need to say that it is grocery that is considered almost the most bitter mushrooms. That is why before salting or some other handling of the freight, it is necessary to clean well and thoroughly, and after soaking in fresh water. The soaking should take at least three days, and twice a day the water needs to be replaced.

At the same time, the whole bitterness with mushrooms will not leave. During the cooking period (and before the pickling of Gruzts, it is necessary to boil them. And that is not all! Salted freight is not recommended to eat the first month after the pickling, during this period they will definitely be pattering!

Based on everything, you can distinguish several reasons why salty freight can not just, but will definitely be pattering:

• Gudes are incorrectly cleaned. If foliage particles will remain on the mushrooms after cleaning, then it will give the product bitterness.
• The freight is not exhaled enough, and therefore most of The bitterness of them did not leave.
• Violated the technology of solvents of weak. They were misunderstood or did not put the necessary spices in them, because many additional ingredients or additives significantly change the taste of any fungi.
• Storage of salted gruznel was wrong. After processing the container with mushrooms stood in the sun or, maybe too heat storage and humidity.
• A jar with mushrooms has not yet been "prepared" after the salting and the unreasonable owners, without waiting for the right period, it was too early to open it.
• Well, the last cause of the bitterness of salty germ can be the place of their incorrect place of growth. It often happens that the townspeople collect mushrooms where they cannot be collected in any way, it can be areas under the track or place where chemicals and so on are merged. Such freight can not eat altogether!

If the freight is absorbed in natural reasons, and not because they are missing, they can be fused and add spices, part of bitterness can be drowning.

Cooking the freight for salting is absolutely not necessary.
It is quite solid to salt them and a cold way.
And so that they do not care - at all times they are really soaked
Three days to poke, changing water 2 times. - and in the evening, with the replacement of water add a pinch of salt, then they will not be pattering, then saline with a cold way
If you want to quickly enjoy them, then after soaking, you can cook, then you dial to sleep with a hot way
Then they are afraid of the day 3-4 days with dill, garlic, horseradish sheets and black currant
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You can brew at least 15 minutes and replete with a new brine. To withstand in no less than a day.

Soldering secrets Gruzdey
- It is impossible to salt and marinate very old mushrooms that have rust stains.
- Canvice mushrooms or mushrooms with insects can not be salt.
- Do not solit mushrooms, not exaggerating them, they will be very bitter, even if you negotiate them 2-3 times. Be sure to wash the freight, changing the water to clean every 3-4 hours. Many are recommended to do it 2-3 days. But if it is hot, then water with mushrooms will quickly deteriorate and begins to smell and foam. - Therefore, it is better to divert the mushrooms from the day to one and a half, that is, 1 night and 2 days. In order for mushrooms to quickly lose bitterness, you can soak them every 2 hours. Movered freight lose bitterness, and you will get an excellent snack.
- Solish the freight is better in enameled dishes, which does not have rust and cracks, in a ceramic barrel, wooden barrel or in a glass container.
"After you get a portion of mushrooms from the dishes, rinse them and rinse the rag every time.
- the freight can be salt and marine, rolling into banks for the winter.

Salted freight by classic recipe

Ingredients:
Groove - 5 kg,
Cherry leaves - 10 pcs.,
Khrena leaves - 2 pcs.,
Currant leaves - 10 pcs.,
Dry hats (umbrellas) dill - 2-3 pcs.,
Salt of large grinding - 150 g.

How to solit groove:

Push the mushrooms by changing water to clean until the mushrooms stop the patter. At the bottom of the dishes put the leaves of cherries, currants and part of the dill. Stay mushrooms in one row caps down. After the first circle, salt mushrooms, having calculated so that 1 kg. Mushrooms need 30 g salts (1 tbsp. Spoon without top). Then keep laying the mushrooms with salt by adding some dry dill.
The last layer is covered with the leaves of the horse, and cover the top with a clean cloth. Put a suitable plate and a small blowing, for example, you can wash (boil) stone and put it on a plate. Cooking with mushrooms you need to put in a cold place (basement, cellar or refrigerator). Mushrooms will be ready to use in 40 days.

Salted welfare is considered to be a better snack, but now not everyone has a basement or cellar. Therefore, many have become sad to marine. Those who have already tried to do it know that marinated freight is no less tasty than salty. Marinated freight have their advantages: they are easier to store, it is easier to roll, and they need to boil, which eliminates the risk of poisoning.

Ingredients:
Groove - 4 kg,
Water - 2 liters,
Salt - 3 tbsp. spoons without top
Pepper pepper - 8-10 pcs.,
Carnation - 5 pcs.,
Dry dill - 2 umbrellas (can be replaced with dry seeds, not more than 1/2 h. Spoons),
Vinegar 9% - 120 ml.

How to Marry Groove:
Be sure to dump the freight, changing water. Pour enough water into a large saucepan. Cook mushrooms 12-15 minutes. Then rinse them in colander under running water. Cook marinade from all ingredients, except vinegar, and put mushrooms in it. Break 10 minutes, then pour vinegar, cook another 5 minutes and roll into sterilized clean banks.

This is a fairly saturated and tasty dish, which sometimes (for example, during the post) can even replace the meat. They are served with potatoes, rice, and also used as a side dish. Thus, chanterelles are often prepared. Is it possible to fry freak? There is no unambiguous answer to this question. On the one hand, a pretty specific bitter taste is preventing such a method of preparation, which takes only in the process of long-term processing (for example, salting). On the other hand - if recipes exist, then someone uses them. However, to unambiguously answer the question: "Is it possible to fry the freight?" It's best to try it on your own experience.

How to get rid of bitterness?

Before frying freight, you need to soak them well. Usually it takes 2 days. Moreover, water should be changed at least 8 times. Next, they need to boil in salted water for 10 minutes, drain the water and repeat this action, the bulk is fresh. After that, they are leaving them on a colander or sieve and leave half an hour to glass all fluid. And further can be proceeding directly to cooking. In addition, experienced hostesses recommend frying exclusively caps. More rigid legs are better used for other purposes (for example, for soup).

How to fry freak?

On the shelter, fresh mushrooms will need salt and garlic to taste, some vegetable oil (you can use olive). The woven boiled caps are stacked on a dry hot frying pan, cover it with a lid and extinguished about 10 minutes, stirring periodically. Then the liquid is then drained, oil is added and fry for about 5 minutes, spilling and squeezing garlic through the press. At the end, chopped parsley pour into the pan. It turns out a very tasty dish, which is recommended to serve with potato mashed potatoes.

Is it possible to fry white freight?

This type of mushrooms is very often found in deciduous forests. Experienced mushrooms in the season are managed to collect several hundred kilograms. The ideal way to prepare white gruss is still considered saline. The question of whether it is possible to fry the freight, it usually occurs at the stage when the recipes are already exhausted for this mushroom. If they are well to soak and cook, then, in principle, it will be a good dish. Although a specific taste will still remain.

How to fry freight in sour cream?

A kilogram of fresh mushrooms take 2 cups of sour cream, 50 g of butter, half a glass of flour. Salt, breadcrumbs (50 g) and pepper to taste are also useful. If on the question: "Is it possible to fry freak?" You respond positively, you can try a little diversify the dish.

Gudget should soak and boil, as described above. Then flour is mixed with salt and pepper. It needs to cut mushroom hats and fry them on hot oil for 5 minutes. Then they add sour cream, crumbs and continue to prepare, stirring. After 15 minutes, the dish is ready. It can play the role of the main (with potatoes or rice) or become a gorgeous garnish for meat. Due to the combination of sour cream and butter, it turns out a very gentle taste, and the cruck make the dish more satisfying.