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How to salute freight to be white, crispy: Slash recipes. Lovely snack: Salted freight how to lose bitterness from weak

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 dying enough, and therefore most of the bitterness 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 there was too high 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
______________________________________________________
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.

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:

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.

Mushrooms can become an independent dish or play the role of additional ingredient in salads. Since the process of frying weakly find it difficult to call simple, it is necessary to consider several nuances to get a delicious dish.

Since the process of frying weakly it is difficult to name simple, you must consider several nuances to get a delicious dish

Each hostess should remember that the composition of weak the poisonous components. Proper harvest allows them to get rid of them. Conditionally edible mushrooms require careful processing.

Sorting and cleaning Gruz

The collected fruits should be immediately processed, without closing and not entering into a cold place, otherwise the pathoral bacteria will grow without access of oxygen. The procedure for preparing a forest product:

To facilitate the cleaning process, it is necessary to sort large copies from small or distribute them by type, if different representatives of the fungal kingdom were collected.
Large garbage need to remove. To get rid of small elements (pieces of moss, old leaves, needles) and insects, it is advisable to get a small tassel with a mild pile, which is easy to remove trash from the surface of the fungi.
At the final stage, you should use the knife to which you need to cut or scrape all the damaged areas.

Then you need to move to water procedures. Fruit bodies should be thoroughly rinsed in several waters or under running water. After that, leave in water to three days, so that all harmful substances and bitterness come out.

Collection and harvesting of weak (video)

How much and how to cook the freight for frying

The amount of water should be so that the mushrooms are fully covered.
After boiling, pour salt (2 tablespoons) and leave on fire another quarter of an hour. Then strain.
Rinse with cold water and dry.

The product is ready for further processing.

After soaking, the freight should be booked

How tasty fry white freight

This type of mushrooms can be found in deciduous forests, especially in the peak of the collection. Although many mushrooms give preference to the saline, the forest harvest can be failed, first overturning and scaring.

The nutritional properties of the fried dish are not inferior even to meat products. Adding potatoes or any salad, you can get a full lunch.

First of all, you need to fry onions before the appearance of a golden crust, then shifting white freight in the pan and add salts. After evaporation of excess moisture, remove from the fire, cover the lid and to write for another 5 minutes.

Each cooking has its favorite cooking recipe for white weak. They can be poured with whipped eggs, add potatoes and sour cream or cut into flour and fry on cream oil.

The nutritional properties of fried grounds are not inferior to meat products

Features of the preparation of black weak

A long-known forest product has long been, which refers to the 4th group of edible mushrooms. Possesses therapeutic characteristics. Since it refers to the conditionally edible, requires pre-wigulation and heat treatment, which relieves the fruits from the zhuggy and bitter taste. The more often it is to change the water, the faster the bitterness will be released.

Black freight are suitable for frying or salting. You can use any classic recipe, even with potatoes. The product is used as the main ingredient in many dishes.

Best recipes with fried ground

Traditional fried vegetable recipe

To prepare one of the simple dishes suitable for a set of garnishes, you will need:

0.5 kg of weak;
garlic slicare;
salt and green parsley to taste.

Fruits pre-prepare (soak and boil). Further:

Separate legs from the hats, because they are tough. The legs are well suited for cooking soups, so it is better to freeze them for storage. Hats of large sizes cut on slices in bed.
Place the cut pieces of weak on the pan without adding fats and stew for 10 minutes, regularly shaking, so as not to stick to the bottom. After the fluid is selected, it must be merged.
Finely cut the parsley and clove of garlic. Pour oil to weak and pour with salt. Do not remove from fire until golden crust is formed.

Use better while the dish is hot.

How to fry the freight in the batter (video)

Products can be frying on one pan or different. Many cookies choose the second method, since mushrooms and potatoes are characterized by different cooking time. Required:

1 kg of potatoes;
0.4 kg of weary;
100 ml of vegetable oil;
a couple of bulbs;
3 cloves of garlic;
bunch of parsley.

Sour cream is added to the discretion of the hostess.

First, the fruits must be put down in the frying knitting caps down and cover. Must get the juice in which they will steal. If they immediately quit them in the preheated fat, the form will be lost, and the other taste will turn out.
After 10 minutes the juice drain and pour the oil.
Add crushed greenery and garlic to the pan, pepper, salt.
After 5 minutes, the freight is ready.
In another frying pan, fry potatoes and connect with mushrooms.

Before feeding, you can add sour cream.

Gudget with frying potatoes

Fried freight with sour cream

Cooking relates to simple processes, so even an inexperienced mistress will cope with it. The finished culinary piggy bank contains several recipes with sour cream. For meek, it will take:

0.8 kg of mushrooms;
3 tablespoons sour cream;
2 tablespoons of flour;
the head of the bouquet.

Sequencing:

Prepared Fruits Place in Sliced \u200b\u200bWater and boil about half an hour. Then strain with the help of a colander.
Cooled mushroom pieces cut into small pieces. If copies are not large, they can be left integer.
Roll over in deep containers, fry freaks for 5 minutes.
Grind the bulb and add to the pan. Leave on fire for another 5 minutes. Then add sour cream.
Pour salt, pepper and remove from fire after a minute.

Optionally, you can cover with large chips of solid cheese. In this case, the frying pan needs to move into the oven to form a ruddy cheese crust. In winter, raw freight is easily replaced by salty.

Fried freight with sour cream

Recipe with crackers

In the process of frying, you can add breadcrumbs. Then the sequence of actions will be like this:

Mix 100 g of flour with pepper and salt.
Pour oil into a preheated frying pan.
Mushrooms are cut into flour and move into a preheated container. After 5 minutes, pour 500 g sour cream and add 50 g of crackers. To stir thoroughly. Fry for a quarter of an hour with a lid removed.

Frying ground with young potatoes

Very tasty to fry freak with young potatoes. In this case, you need:

0.4 kg of fresh mushrooms;
2 onions;
2 kg of potatoes;
5 tablespoons sour cream;
bundle of dill.

Step-by-step guide:

Groove, cut into uniform pieces, put in a preheated oil. After 6 - 8 minutes add sour cream and salt.
Grinding onions fry in another dish. Then combine with mushroom mass and mix.
Boil potatoes in the peel, then cool, clean and cut in half. Then lay out in deep tank and pour the sour cream mushroom mass.

Send a dish into the oven approximately a quarter of an hour.

Gudget with young potatoes

Fried freight with scrambled eggs

The number of products is chosen at will. One mushroom you need to take one egg and 1 st spoon of sour cream. After the forest harvest was painted and boiled, it is necessary to cut them into large pieces. Then fry until a ruddy crust appears. Add the crushed bulb and salt.

Prepare scrambled eggs with the addition of sour cream and salt. Shake and pour onion-mushroom mass. Fire to slow down to a minimum and close the frying pan.

After 2-3 minutes, the expressive lengths are shifted there, where the sour cream-egg mix is \u200b\u200bstill liquid. Sprinkle with pepper and chopped greens. It is insisted for a couple of minutes.

Fried salted groove

To prepare a salty product, you need to take:

3 large mushrooms;
carrot;
bulb;
sour cream;
vegetable oil.

Useful properties of weak (video)

Fruits place in water to soak from excess salt, then:

Strain and squeeze mushrooms. Cut in the form of straw or strips, but not small.
Touch the carrots, chopped onion with a knife and fry.
Move the main product in the pan to frozen vegetables.
After 6-8 minutes, add sour cream and leave to extinguish for another 3 minutes.

Delicious dish is ready. Add tomatoes to the recipe.

Boil salted mushrooms, cool and cut into plates. Then fry (the oil is chosen to taste: vegetable or creamy).
Cut with thin plastics garlic.
Clean tomatoes from the skin, cut into circles. They are very well combined with mushrooms.
In a preheated frying pan, fall asleep garlic and mushroom mass and break the egg.
To put tomatoes and parsley, salt and leave on fire to the state of readiness.

Thus, it turned out fried eggs with mushrooms, which possesses an unforgettable taste.

Gourmets are trying to harvest as much as possible in a summer period, since dishes are easy to prepare. Regardless of the fresh fruits or salty, they quickly fry and do not lose elasticity. Thanks to a multitude of recipes, they are able to diversify the table and surprise guests

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.

You probably know that salted freight can become the perfect addition to tasty salads or to act as an excellent snack. However, it is not necessary to underestimate roasted forest mushrooms, because they are distinguished by a thin exquisite aroma and just a luxurious taste. About how to prepare the grudge fried, it is worth talking in more detail, because this process is quite difficult to call this process. So, you have a choice: according to a classic recipe or deal with how to turn these mushrooms into real work of culinary art.

The pulmonary pulp contains the so-called Milky vessels, which, with the slightest damage, produce juice. It is this liquid mixture that gives fungi tartness and saturated bitterness. It is possible to completely get rid of an unpleasant taste only with long-term soaking, as well as subsequent cooking. Send a freight to a saucepan with cold water, bring to a boil and boil about 20 minutes. On how much time you need to such a procedure, disputes are being conducted. It is necessary to remove the foam, which is constantly formed during the cooking process. From finished mushrooms, water needs to merge in any case. When the hostess knows how to cook and how much to cook the freight for frying, there should be no problems with pre-processing of weakness.

Do you need to cook freak before hot?

No matter how carefully you did not clean the mushrooms from the garbage and forest livery, you should not even think about whether you can fry freak without cooking. Deciding on such an experiment, you should prepare for possible food poisoning. Be sure to boil the freak before frying. However, it is possible for not 20, but only 10 minutes.

If you are looking for the perfect recipe for making fried mushrooms, you can easily find it among our collection:

Fry Mushrooms with onions and sour cream

Ingredients:

fresh groove - 0.8 kg.;
sour cream - 0.3 l.;
sunflower frying oil;
wheat flour;
onions - 0.1 kg;
salt and pepper to taste.

Cooking process:

If you want to be delicious to cook fried freight, this recipe must necessarily be in your arms. Fresh forest products that you just bought on the market or brought from the forest, in no case can you immediately send to the gridder. First, they are still very bitter, and, secondly, contain poisonous substances that can cause food poisoning. That is why they need to be carefully handled.
Carefully beat mushrooms, free them from large garbage and leaves, as well as from the legs. If you want to save them, just update the sections so that they are white and beautiful. Washing and purified products are worth pouring cold water, which will free food from bitterness and firmly sticky leaves or forest insects. Give mushrooms to flax, and then get rid of the remaining elements of garbage with flowing water.
Change the water, fill the freeway with a new portion of the cold liquid, and then send them under the oppression. The big flat dish with a huge cargo in the form of a giri or a flat heavy stone is ideal. If you do not have any other, simply type water in a three-liter jar. Put the freight for three days, but do not forget to change water every 3-5 hours. Then cut a small piece from one of the fungi and try it into the tongue. If you do not feel bitterness, you can begin to further prepare the mushroom dish.
Before failed freight, they must be booked. Fill the mushrooms with cold water, add a salt pinch into the pan and send to the middle fire. When the decoction boils, cooking products will need another 20 minutes. Finished freight swell on the colander and wait until the water is completely stitching.
Cut the boiled freight in small cubes or straws. Send a deep pan with a thick bottom and a small amount of vegetable oil onto the middle fire, warm it up and pumped there crushed mushrooms. They are better to pre-wind in wheat flour. Since the freight is almost completely ready, to fry them in a pan need no more than 5 minutes to a golden crust.
The onions should be cleaned and finely cut, and then pour into a frying pan. Fry foods for 3-4 minutes, and then fill it all the sour cream, we turn the salt and your favorite spices. Gudget with sour cream and onions need to cover with a lid and stew a few more minutes.
When fried freaks with onions and sour cream will be ready, they can be served to the table. However, if you have time, we recommend sprinkling them with grated cheese and send to a glass cabinet for 5 minutes, preheated to 180 degrees.

Classic option: in a frying pan with potatoes

Ingredients:

groove - 0.5 kg;
onions - 0.2 kg.;
potatoes - 0.7 kg;
sunflower oil - 0.2 l.;
greens of dill - 1 beam;
salt to taste.

Cooking process:

To cook the freak fried with potatoes, you first need to clean the forest mushrooms well, clean them from garbage and dunk for 3 days in cold water. With the help of such a simple, but long-term procedure, you can not only eliminate bitterness, but also release porous insect hats, which decided to settle in them.
After soaking, the mushrooms should be taken out of the water and daughter with a rigid brush, if there is a need. Now the freight must be booked. Fill raw forest products with cold water, salt and cook before boiling. Then hold them in a boiling brave for another 20 minutes and get out of the water. Mushrooms will need to drain, you can dry them with paper towels.
The onions are free from the husk, and also try to carefully clean the potatoes from the peel. Cut the onion with thin half rings, and potatoes should be turned into small neat cubes.
Pour sunflower oil into a frying pan and send on fire. When the oil is warm up, pumped into the sounds, which will need to fry for 10 minutes. Only after that they can add chopped onions and potatoes. Prepare a dish costs until all ingredients cover the ruddy crust.
After that, the fire can be minimized, generously salted and pepper potatoes, as well as twisted with fresh crushed dill. It will only be left to mix the potatoes with mushrooms, cover it with a lid and fry until readiness. Now you know how to fry freak with potatoes. Bon Appetit!

White forests freaks with garlic and parsley

Ingredients:

fresh freight - 0.5 kg;
garlic - several teeth;
sunflower frying oil;
parsley - 1 beam;
salt to taste.

Cooking process:

To deliciously cook white fried freight, do not be lazy to wash the products thoroughly and free them from the legs. The fact is that the caps are much softer and gentle than the legs, so they need more time for cooking. By the way, they can be carefully separated and freeze, and then use as the basis for fragrant mushroom soup. Exceill freaks for two to three days and boil two times in a row by changing water.
How to fry freak white? Very simple! Finished hats should be cut, and then cut straw. Then send them to the heat surface with heated sunflower oil, cover with a lid and extinguish for about 10 minutes. Mushrooms must let juice, which should be soaring or just drained. Do not forget to stir fried freight so that they are not burned.
Garlic should be cleaned of husks, slip under running water, and the parsley should be carefully flushed and dry. Grind greens and garlic, and then send them to a frying pan, Make a salt and make some vegetable oil. Fry white mushrooms to a golden crust, and then just feed to the table. Ready! This recipe for fried ground is perfect for a festive table or everyday diet.

Finger with garlic black groove

Ingredients:

black groove - 1 kg;
onions - 2 pcs.;
garlic - several teeth;
sunflower oil;
sour cream;
salt to taste.

Cooking process:

Black groove also need careful pretreatment. Fresh mushrooms should be cleaned, wash and soak over several days. Periodically change the water so that the mushrooms do not zakise. Then they will need to be brought to a boil in salted water and cook for 10-20 minutes. Be sure to remove the foam.
To fry a black germ only after you twice dare it. However, experienced mushrooms are recommended to do it three times with the addition of salt on their discretion. If, after soaking in mushrooms, there are still a little unpleasant tool substances, the cooking finally get rid of them. It is necessary to highlight 20-25 minutes so as not to be patched.

Boiled freight are already fully prepared for use, but in fried form they will like you much more. Grind garlic and parsley greens, and cut the mushrooms in small pieces. Now they can be sent to a skeleton with vegetable oil, fry from all sides to a rummy state, and then sprinkle with greens and garlic. Add sour cream into a frying pan and mix the appetizing mushroom dish well. Fried blacks are much tasty, if you give it to breed and eat spice. Bon Appetit!

Is it possible to be something deer than salt weak, which will become a beautiful snack under vodka or a delicious additive to any hot meal. And if the grounds are chosen small, the same in size, then such fungi will not be ashamed to be applied even on the festive table. That is why it is simply obliged to sleep, every maidist is simply owned.

How to collect freight and distinguish them from other mushrooms

If we bother to pass, then milk-colored liquid will be separated from it.
Raw gudes are very bitter.
Gudes are hiding under the foliage.
Groove, as a rule, grow "families", if you found some mushroom, look for more mushrooms.
Hats weak downstairs lamellar.
Young weat carriages are bend inside, and the hands of an old weak form in the "funnel", the edges climb up to the sun.
If white freight changed the color to gray-green, it means that these are truly freight. The color of the mushroom is particularly changing in the place where Milk was highlighted.
After harvesting, the hands will be very hurry, like after bitter pepper, so remember: collecting freight in the forest, you can not scratch your eyes, face and other unprotected parts of the body, without washing your hands carefully. Take with you water so that in the forest at least to solve your hands after picking mushrooms. Houses necessarily wash your hands with vegetable oil, and then soap. Do it every time you change the water in the mushrooms and touch the glows.

Soldering secrets Gruzdey

It is impossible to saline and marinate very old mushrooms that have rust stains.
It is impossible to salt diesel mushrooms or mushrooms with insects.
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 soak mushrooms from 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.
Solorate 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 will get a portion of the mushrooms from the dishes, rinse them and rinse the rag every time.

The freight can be salted and marine, rolling into banks for the winter.
How to solit and marine freight

Mushroom skins recommend to salt mushrooms with currant leaves, cherries and horseradish, others insist on the fact that the soils are quite enough salt and dry dill. What way you will pick up you choose yourself. If without leaves, then fulfill all the preparation recommendations, removing the ingredients unnecessary to you, except salt.

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.

Marinated groove

Ingredients:

Groove - 4 kg,
Water - 2 liters,
Salt - 3 tbsp. spoons without top
Pepper pepper - 8-10 pcs.,
Carnation - 5 pcs.,

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.

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

To distinguish a real germ from other species that many mushrooms consider false, it is possible not only by photo, but also by remembering a brief description of each mushroom.

- 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.
- 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.
- 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. Maintenance distinctive features - Pink shade of plates and neighborhood with aspen, topolam, alder or yoy. But you should not be afraid and assume that this is a false germ.

- . 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.
- Grup parchment. Conditional edible mushroom. A white hat with a smooth or wrinkled skin, which with age acquires a yellowish tint. Plates are frequent, yellow-white. 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.
- 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.
- 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 a 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. Different fodder from white Gruzma With his 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 indicated 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.

Prepare a white grudge and other species of these mushrooms simply. 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" ...

Gudget is representatives of the Russulovy (raw) family, the kind of milecots (which means that when the fruit body is flushed, having increased fragility, the milk juice flows) and the order of lamellar. IN european countriesah, all varieties of Gruses are considered inconsiderable due to bitter taste, and some refer to poisonous fungi, but in Russia he has always been the "king" of mushrooms. They are referred to conditionally edible species and inedible.

Description of appearance

The hat in all kinds of fleshy, usually comes in size to 7-10 cm, less often - up to 20 cm. It is originally flat with an indulged center and wicked lochmata edges. Later takes the form of "funnels". Skin mushroom mushroom, sticky, with rare exception. Therefore, it is often covered with chewing, blades and other natural garbage. The leg is hollow inside, smooth. Some species to the bottom it has thickening.

All kinds of weak on the bomb appears the milk juice of white, in the air it is instantly folded and changes its staining. For some varieties, this is a characteristic feature on which they are determined. The taste of juice is usually bitter or caustic. The more burning, the more time it is required to pre-process mushrooms - soaking.

Nutritional value

Although the freight - most of its part relate to conditionally edible mushrooms (before use, they must complete heat treatment or soaking, in fresh form it is forbidden to use), by nutritional value they enter all 4 categories. The first applies a real thing. To the second - oak, shine, aspen and yellowing generous. By the third category - the smudge is black, and the groove is a pepper and parchment enter in 4 categories.

Nutritional value Gruzda

In 100 g of raw mushroom contains:

protein - 1.8 g;
fats - 0.8 g;
carbohydrates - 1.1 g;
fiber - 1, 5;
ash - 0.4 g;
water - 88

The energy value of 100 g of mushroom is only 18.8 kcal.

Mushrooms are rich in vitamins B-thyamine (B1), riboflavin (B2), ascorbic acid (C), as part there is a low concentration of nicotinic acid (vitamin PP). But according to the mineral composition, the lifestyles occupy the last position among other mushrooms, as they practically do not contain macro and trace elements.

Where to find mushrooms?

Each germ has its preferences to soils and forests, so their distribution area is great. Collect them throughout the territory of the European part of Russia, in the south of the country, the Mushrooms of the Volga region, Transbaikalia, Siberia, the Urals and the Far East are not deprived of them. In each area there is one way or another, in some areas, it is widely represented by various species. Separate varieties will be pulled out only in Dubrava, others - in birchings, coniferous or deciduous forests. But they all love well-moistened soils. Therefore, if you went into the forest, and there is dry or sandy earth, then you will not find a weak in it. At the "quiet hunt" for Gruztsy usually go in July - September.

Varieties

There are several varieties of ground, among them there are similar, so it is very important to properly distinguish them from each other:

The most valuable representative of this family. In different regions, he has his own name - the raw or white, right or wet, beyanka. In the title is reflected main feature The mushroom, according to which it is easy to find out is a milk-white color of a hat that resembles marble. And also no less remarkable feature - fluffy fringe, which is located along the edges of the Hats.

In size, the freight can be of different values. One hat reaches 25 cm in diameter, other it grows up to 9 cm. The mushroom is on a small, cylindrical and smooth leg, which is painted in white or yellowish color. The flesh has a fruit smell, milk juice in the air acquires a yellow color. It prefers to settle in birch groves, less often - in mixed forests. Distributed throughout Russia, it appears from the beginning of June to September, in the southern regions - August-September.

Parchment and pepper

They are very similar to each other in appearance. Both of them relate to conditionally edible, low-grade mushrooms. It is easy to distinguish them on the "behavior" of the Milky Juice in the air. At the parchment, it does not change its color, and the pepper mushroom instantly doves. In addition, cutting the pepper germ, you can see the same metamorphosis with its pulp, it acquires a blue-blue color.

Hats in young mushrooms are flat, slightly convex, over time they take the form of "funnels". And its white color gradually disappears and inferior to a yellow shade. And also differ in height of the leg - in a parchment mushroom, it is longer (10 cm against 6 cm) and a narrowed book.

These species appear in the same time in summer and autumn, preferring mixed forests. However, the gathering peak falls on August - September. The pepper is more often occurring in birch-oak groves on well-drained clay soils in the middle strip, parchment mushroom - in mixed forests and conifers.

Yellow Gruse

It grows in the northern regions and has a notable view. The local population calls him also a waveha or covered. In his searches, they are sent to the fir forest or Yelnik, occasionally, with a lot of luck, they are found in mixed forests. This bright yellow mushrooms with 10-centimeter caps are well visible under dark vegetable bedding. However, the record holders of the giants are found, the hat of which grows to 28-30 cm.

Hat covered with fur and very slug. The leg is short, strong the same color as the hat. When you click on it, the flesh darkens. Milky juice when reactions with air becomes yellowish and lightly smell like fruit.

Dog or blue germ

This conditionally edible mushroom has not made great popularity among mushrooms. Often they are attributed to the cheekbones and pass by. Perhaps due to the fact that the freight is usually growing with families, and this specification prefers to grow in proud loneliness. You can find it in raw places under the worship and birch. The yellow hat is covered with vile, and the milk juice in the air becomes purple or purple. The mushroom justifies its name when pressed to the flesh. In the place of pressure on the white surface appears "Sinyak".

Muddy teaching

"Weather-dependent" edible mushroom. Weather strongly affect its taste. The velvetisto-white funnel-shaped hat can be seen on lime soils in deciduous forests. Milky juice is very quickly folded in air and becomes green. The pulp also on the cut greens and pleasantly smells a wood-honey aroma.

Swamping germ grows by a group, preferring lowlands and soils with high humidity. Collect it from the beginning of summer and until the end of autumn. Red woven caps with a tubercle in the center over time faded to yellow-brown. The leg is long covered with a fluff. Milky juice in the air turns yellow.

Krasnushka, Podpoker or Red Gruce

Unlike its "fellow", the rubelnushk has a dry orange-brown hat, covered with cracks. The milky juice of this mushroom is sweetly taste, in the air it quickly acquires a brown color and becomes drumming, reminding the molasses. This rare species is found in coniferous or deciduous forests from July to October.

This germ has a shaggy wrapped edge of the Hats. It grows very dull. The surface of the hat is covered with a small amount of mucus. Than an adult mushroom, the more funnel shape it takes. The pulp has a strong pleasant aroma. Milky juice in the air quickly yellow. Quite often, this kind of ground is confused with a white wave, although in size it is much larger than the "twin", dry ground and aquence. The latter are similar to appearance, but the first there is no Milky Juice, and the second - there are no shaggy edges.

Ryzhik oak

It grows such a germ in the Dubrava and Oshness. His hat has a rich yellow-orange color, brown rings are noticeable on the surface. The mushroom matures in the soil, appears above the surface already in a mature form in September. Therefore, his hat is constantly covered with garbage.

Popole or Aspen Gruss

Collected in July-September under popols and aspen. This species is found quite rare, but it is easily known. A handheld hat is similar to a large deep plate (with a diameter of 30 cm). After the rain, water usually accumulates in it, the forest residents know about it well and come on a watering place to these mushrooms. On a gray-white hat, it is possible to consider pink watery rings. Characteristic feature Popole Gruzdema are pale pink plates.

Gorkush or bitter germ

This germ has a red-brown hats (closer to brick color), and it settles on sour coniferous soils. Saturation of the color depends on the illumination of its place of growth. Young mushrooms have a hat look like a bell, but over time she acquires a funnel shape. The pulp by smell resembles a wood resin. Mushrooms come from mid-summer and please mushrooms until mid-October. They fully comply with their name - the pulp of their burning bitter.

Black Glow

Appears in birch groves in August - September. He is also known as Chernushka, Chernukha or Gypsy. But in fact, the hat has no black color, but a saturated olive or black and olive. On the surface, if you look at, concentric zones can be seen.

Use of fungus

Groove is rich in protein, so often the vegetarians are used. To that, vegetable protein is better absorbed by the body. They bring slags, toxins, cholesterol from the body, prevents the blockage of blood vessels. Familize tuberculosis and urolithiasis.

The pepper germ adversely affects the development of a tuberculosis stick, cohabit it. From this species make an extract with antifungal and antibacterial properties.

Experts believe that when salting in small groups, chemical compounds are formed, which help to fight inflammatory processes and sclerosis.

Harm damage

The freight does not recommend to give to children, and the use of their adult people should be within a reasonable. The raw freight is prohibited, they contain substances harmful to the human body and can cause poisoning. With caution, they should be used to people with the problems of the digestive system, liver and kidneys. They are contraindicated with patients suffering from diarrhea.

How to collect freight?

Mushrooms love to hide under fallen leaves and cheese. Therefore, going to the "quiet" hunt, be sure to take a stick. It will be comfortable to rake natural trash. In addition, experienced mushrooms can find a place with mushrooms by smell, as the freight is fraught with a distance. Mushrooms are looking in low grass, the leg is neatly cut off with a knife. Finding one mushroom, be sure to look at the territory nearby.

Unfortunately, the freight has poisonous twins that are dangerous to humans. If doubts about the suitability of the fungus in food, it is not cut off, but leave on the spot. Black germ also contains toxic substances. But with proper thermal processing and soaking, the mushroom becomes harmless.

What fungi can you confuse freak?

Single freight, despite numerous varieties, difficult. But still they have a couple of twins, some of which can be poisoned.

The first double is. It is significantly inferior by the nutritional qualities of the truly weak, but edible. Discern these two types easily attentive mushrooms. The violin has no fringe on the edge of the Hats, the plates are denser and thick, and compared to the color of the caps they are darker. If doubts are still left, then all the points over "and" will put the behavior of the Milky Juice. At thesis, he changes the painting in the air not immediately, but a long time. When the juice dries, it bluses, the juice is changing instantly.
The remaining twins are incredible mushrooms, which, when used, cause poisoning, as they accumulate a large number of toxins. On the freight similar to the Milecnik camphor and golden yellow.
Camphor milecie In young age, a strong specific unpleasant smell resembling a camphor, with time it is replaced by a slight coconut aroma. A red hat grows up to 12 cm, the edge of the hat dries, lowers down and covered with scales. Griber grows on acid coniferous soils, prefers rotting bedding or wood.
Golden Meltnik Grows under chestnuts and oaks. A convex hat gradually acquires an indulged form. The hat is covered with dark specks when both rings are usually rings. Milky juice fast yellow in the air. In some sources, it is believed to poisonous fungi.

How to grow freight?

Gudes are grown at home in two ways.

For a crazy mushroomcan, the question of what is distinguished by a smooth from the crepuna will not cause a long reflection. It perfectly knows all the differences, allowing to exclude the risk of getting into the basket of inedible and dangerous in terms of poisoning of instances. We offer and you learn how to distinguish a white Gruzka from Gorchak, the sorridges, worshi, rogues and other mushrooms that have external similarities. The page contains comparative characteristics and full descriptions similar types of mushrooms. See definitely how to distinguish white freight from false in the photo, where all typical signs are illustrated. This will help you feel more confident during the "quiet hunting" in the forest. Collect mushrooms very carefully. Recently, cases of poisoning when eating like eating the usual species of fungi. In fact, active mimicry and poisonous mushrooms are becoming very similar to edible in their appearance.

Round hat, usually concave inside, funk-shaped, white or yellowish color, with large rusty stains, wet, slightly fluffy, with a large fringe along the edges. Plates are white, yellowish. The flesh is white, dense, juicy, thick, highlights bitter milky juice, especially when stammer. The leg is short, white, inside the hollow. Refer to the "lamellar" mushrooms, in which the lower part of the caps consists of gentle plates. Next, consider the main differences of weak from a row similar in the appearance of mushrooms.

Grows in birchings and mixed forests with admixture of birch. It is quite rare, but sometimes large groups, in the period from July to October. The hat is large, up to 20 cm in diameter, in young mushrooms are white, rounded-convex, then funnel, with a fluttered edge, white or slightly yellowish, often with slightly noticeable watery concentric stripes. In crude weather, she is mucous, for which this mushroom is called "Raw Gruz." White flesh, dense, brittle, with spicy smell.

Milky juice white, caustic, bitter taste, in the air becomes sulfur-yellow.

Plates descending on the leg, white or cream, with a yellowish edge, wide, rare. The leg is short, thick, naked, white, sometimes with yellowish stains, in ripe mushrooms inside the hollow. Conditionally edible, the first category. Used for salting, less often for pickling. Salted freight have a bluish tint.

What is the difference between white germ from black

Grows in coniferous and deciduous forests. It is found by singly and groups from July to October, and sometimes in November. A hat with a diameter of up to 20 cm, almost flat, with a depression in the middle and a wrapped edge. Later the hat becomes a funnelular with straightening edges. The surface is slightly adhesive, olive-brown, to the edge of lighter. The first thing is different white germ from black, it is the color of the outdoor color. Plates are dirty-whitish, later with brownish spots. When pressing darkened.

The leg is short, fat, first solid, then the hollow. The flesh is dense, white or grayish-white, with abundant white caustic milky juice, dark on the break. Black groove is good for salting. Thoroughly washed and swelling, they lose their bitterness, the flesh is made of crispy, dense. In the salt of the hat acquires a beautiful dark purple-cherry color. Groove black in bedding for years do not lose the fortress and taste. Conditionally edible, the third category.

The difference between white loads from the ground

The hat is more concave more concave than that of the real weak, less fluffy. In young progress, the edges of the hats are also wrapped inside, but not completely omitted. Hat and rare plates white. The flesh is white, with a breaking, bitter milky juice stands out. Dry surface and white color - distinctive features of this mushroom.

Grows from late July to late autumn. The main difference is white to load white from grounding in that it is found in coniferous, deciduous and mixed forests of the northern part of the forest zone. Grows from July to October. The white boobing hat is a diameter of up to 20 cm - first flat-eyed with a curved edge and reducible in the middle, then a funnel-shaped with straightening edge, pure-white, sometimes with brown-eyed spots (subapalities). The leg up to 5 cm long, smooth, first solid, then the hollow, white. The flesh is white, it does not change on a break, in the fabric hats, the flesh is moist, in the plates - caustic. The records are descending, narrow, clean, to the outer edge are sometimes flavored, split, white.

Usually this mushroom is solid. Salted fods acquires a weakly brownish color. In many places, white boobs are called "dry grounds", in contrast to the trucks of real, whose hat is usually a bit mucous. White fods differ from Gruzny and other signs. The edges of the hats have inappropriate, the flesh does not contain milky juice. Conditionally edible, the second category is used salted and pickled. In the northern half of the forest zone there is another kind of progress - black fods. Hat up to 15 cm in diameter, flat-eyed with a depression in the middle and with a wrapped edge, later a funnel, naked, slightly adhesive, from a dirty gray to dark brown.

The flesh is white or grayish-white, without a milky juice.

The plates are frequent grayish-dirty color, with pressing black. For the dark color of the hats, the mushroom is sometimes called a "grain", and for a fragile flesh - "raw black". These mushrooms are often worm. Plates is very caustic. For the ambassador, he must be sure to be boiled. In salty and boiled form - dark brown color. Conditionally edible, the third category is used only for solka. Salted mushrooms are black.

Look, what is the difference in freight and storage in the photo, where the main differences are shown.

What is the difference in freight from the waves

Grows from the end of August to the first frosts, for the most part Alone on birchings and mixed forests, mainly in the northern part of the forest area. Hat with a diameter of up to 12 cm, first flat with a hole in the center and with a wrapped edge, later a funnel, fibrous, on the edge of a shaggy, woolly. Let's figure out what is distinguished by freight from the waves and how to conduct their differentiation in the field.

In the wet weather of the hat in the middle of the sticky, pink or yellowish-pink, with pronounced dark concentric zones. Removable or descending plates, thin, white or slightly pinkish. A leg up to 6 cm long, a diameter of up to 2 cm, a cylindrical, hollow, one-color with a hat. The flesh is loose, brittle, white or pinkish, with white zhigu-caustic milky juice. Wave is used for salting. It is sues it only after thorough soaking and boiling, otherwise mushrooms can cause strong irritation of the stomach mucosa. It is best to take young fungi to the salting, up to 3-4 cm. His hat is strong, with a wrapped deep inside the edge. Such minor waves are called "curl". In the salty form it has a pale-bright with an admixture of pink color, retains pronounced dark zones. In the northwestern and central regions of the country and in the Urals, usually on the edges of young birch forests from the beginning of August to October, you can find a white wave (Belyanka). It is largely similar to the wave of pink, but her smaller. A diameter with a diameter of up to 6 cm fluffy-silky, first convex, later funnel-shaped, white with yellowish-reddish, as if blurred spots, with a wrapped haystone edge. White milky juice sharp, sometimes bitter. Plates are light-failed, weakly pinkish, increasing or descending, frequent, narrow. The leg is dense, brittle, short, smooth. White pulp or weakly pinkish. Beyanka is sometimes confused with white white. But the last hat has significantly larger, and on the edge naked or slightly pubescent. It goes only in the seaside after pre-pulling in water or scalding with boiling water. Beyanka appreciate the gentle flesh and a pleasant taste. In salty form light brownish. Mushroom is conditionally edible, the second category.

Differences Scrippers and Glow

Quite often occurs in coniferous and hardwoods of the middle strip, large groups, from mid-June to mid-September. A diameter of up to 20 cm with a diameter, first the plane, in the middle is intended, with a wrapped edge. The difference of the violinity from Gruzdya is that later the hat becomes a funnel-shaped with a wavy, often cracked the edge. The surface is dry, slightly pubescent, pure-white, later slightly ocher. Plates are rare, whitish or yellowish. The leg is up to 6 cm long, thick, the base is somewhat narrowed, solid, white. The flesh is coarse, dense, white, later yellowish, with abundant white zhigu-caustic mossy juice. Collected mushrooms In the basket rubs each other and publish a characteristic creak. For this, they were called "violins", "sriceps". The mushrooms do not always take these mushrooms, although they are used for the ambassador, becoming strong and acquire the grounding smell. The mushroom becomes white with a SIZ, and crepts on the teeth. Mushroom is conventionally edible, the fourth category. Used for solka and downtown. Previously need to soak and persuade to remove bitterness.

How to distinguish white Gorchaka white

You need to know how to distinguish a white ground from Gorchakka, because it meets everywhere, but mainly in the northern half of the forest area. Prefers a few wet forests. Growing usually by large groups. A hat with a diameter of up to 8 cm, first flat-convex, then funnel-shaped, usually with a tubercant in the middle, dry, silky, red-brown. Reloss plates or earliest, frequent, pale reddish-yellowish, usually with a white ridge from the dispute. The leg is up to 8 cm long, smooth, cylindrical, first solid, then the hollow, light reddish-brown, at the base with white felt. The pulp is dense, first white, then slightly red-brown without a special smell. Milky juice white and very caustic, no wonder the mushroom called Gorky. Because of the very bitter, acute taste of mushrooms are only solid, preliminarily dried and only after that they sueple. In the salty form of mushrooms of dark brown, with a noticeable sharp tubercle on a hat. Mushroom is conventionally edible, the fourth category.

Differences of black grounds from por

Pork, rod of lamellar mushrooms. The difference of pebbles from Gruzda is that it has a hat with a diameter of up to 20 cm, first convex, then flat, funnel-shaped, coated inside the edge, velvety, yellow brown, sometimes with an olive tint. The flesh is light brown, dark on the cut. Low-running plates are connected at the bottom of the transverse veins, they are easily separated from the hat. Leg for Up to 9 cm, central or shifted sideways, narrowed down the book, one color with a hat. Griber grows in the forests of various types, large groups, from July to October, can form mycorrhiza.

It is necessary to know the difference between the black ground from the twist, since in recent years, the pig is referred to poisonous mushrooms (it can cause poisoning, even with a fatal outcome). It found substances leading to a decrease in blood erythrocytes. Moreover, the manifestation of poisoning depends on the individual characteristics of the human body and may occur both a few hours later, and a few years after the use of these mushrooms. Pork thick is characterized by larger sizes, a dark brown velvety leg. Forms Mikuriza or settles on wood. Conditionally edible. Porks have the ability to accumulate harmful compounds of heavy metals.

What is the difference between the row of firing

Growing on sandy soil in coniferous, mainly pine forests from August to autumn frosts, single and small groups. Distributed everywhere, but it is quite rare. Hat up to 10 cm in diameter, fibrous, mucous-sticky, first flat-convex, then semi-abrasion, from light gray to dark gray, often with a yellowish or purple tinge, in the center darker than around the edge, with radial dark stripes .

Most importantly, what is the difference between the small robes of Elus, this is what the flesh is not broken, white, in the air does not turn yellow, with a weak smell of flour, freshly taste. Plates are white, then light yellow or bluish-grayish, rare, wide. The leg is up to 10 cm length and up to 2 cm thick, smooth, white, then yellowish or grayish, fibrous, sits deep in the soil. Mushroom edible, fourth category. Used boiled, fried, salted and pickled.

Differences White and White Waves

In the northwestern and central regions of the country and in the Urals, usually on the edges of young birch forests from the beginning of August to October, you can find a white wave (Belyanka). It is largely similar to the wave of pink, but her smaller. The difference between the whitefish from the white ground is as follows: a diameter of up to 6 cm fluffy-silky, first convex, later funnel-shaped, white with yellowish-reddish, as if blurred spots, with a wrapped haystone.

White milky juice sharp, sometimes bitter. Plates are light-failed, weakly pinkish, increasing or descending, frequent, narrow. The leg is dense, brittle, short, smooth. The difference between the carrots is that they always have a white flesh, and not weakly pinkish. Beyanka is sometimes confused with white white. But the last hat has significantly larger, and on the edge naked or slightly pubescent. It goes only in the seaside after pre-pulling in water or scalding with boiling water. Beyanka appreciate the gentle flesh and a pleasant taste. In salty form light brownish.

What is the difference between a false germ from the present

The first than the distinguished false germ from the present is a diameter with a diameter of 4-12 cm, a density, convex, or flat-insulated to the funnel-shaped, sometimes with a tubercle, first with a fitted, and later with a lowered edge, dry, silky-fiber, smooth, with age Almost naked, hidden meat-reddish, hidden-dirty-pink-gray or pinkish-brownish, when drying with blurry spots. Designating plates, narrow, thin, whitish, later pinkish and cream and orange-ocher. The leg is 4-8 × 0.8-3.5 cm, cylindrical, dense, with a half-time, felt, at the base of the hair-felt, the colors of the Hats, in the top of the lighter, malievable. The flesh is yellowish with a reddish tint, in the bottom of the legs are reddish-brownish, sweet, without much smell (in dried form with the smell of Kumarina); Milky juice is watery, sweet or bitter, the color does not change in the air. Growing in moistened coniferous and deciduous forests. Fruit bodies forms in July - October. Poisonous mushroom.

See how to distinguish a white gently from the false on video, where all features are shown.

Since the process of frying weakly it is difficult to name simple, you must consider several nuances to get a delicious dish

Each hostess should remember that the composition of weak the poisonous components. Proper harvest allows them to get rid of them. Conditionally edible mushrooms require careful processing.

Sorting and cleaning Gruz

To facilitate the cleaning process, it is necessary to sort large copies from small or distribute them by type, if different representatives of the fungal kingdom were collected.
Large garbage need to remove. To get rid of small elements (pieces of moss, old leaves, needles) and insects, it is advisable to get a small tassel with a mild pile, which is easy to remove trash from the surface of the fungi.
At the final stage, you should use the knife to which you need to cut or scrape all the damaged areas.

Collection and harvesting of weak (video)

How much and how to cook the freight for frying

The amount of water should be so that the mushrooms are fully covered.
After boiling, pour salt (2 tablespoons) and leave on fire another quarter of an hour. Then strain.
Rinse with cold water and dry.

The product is ready for further processing.

After soaking, the freight should be booked

How tasty fry white freight

The nutritional properties of the fried dish are not inferior even to meat products. Adding potatoes or any salad, you can get a full lunch.

Each cooking has its favorite cooking recipe for white weak. They can be poured with whipped eggs, add potatoes and sour cream or cut into flour and fry on cream oil.

The nutritional properties of fried grounds are not inferior to meat products

Features of the preparation of black weak

Black freight are suitable for frying or salting. You can use any classic recipe, even with potatoes. The product is used as the main ingredient in many dishes.

Best recipes with fried ground

Traditional fried vegetable recipe

To prepare one of the simple dishes suitable for a set of garnishes, you will need:

0.5 kg of weak;
garlic slicare;
salt and green parsley to taste.

Fruits pre-prepare (soak and boil). Further:

Separate legs from the hats, because they are tough. The legs are well suited for cooking soups, so it is better to freeze them for storage. Hats of large sizes cut on slices in bed.
Place the cut pieces of weak on the pan without adding fats and stew for 10 minutes, regularly shaking, so as not to stick to the bottom. After the fluid is selected, it must be merged.
Finely cut the parsley and clove of garlic. Pour oil to weak and pour with salt. Do not remove from fire until golden crust is formed.

Use better while the dish is hot.

How to fry the freight in the batter (video)

Products can be frying on one pan or different. Many cookies choose the second method, since mushrooms and potatoes are characterized by different cooking time. Required:

1 kg of potatoes;
0.4 kg of weary;
100 ml of vegetable oil;
a couple of bulbs;
3 cloves of garlic;
bunch of parsley.

Sour cream is added to the discretion of the hostess.

First, the fruits must be put down in the frying knitting caps down and cover. Must get the juice in which they will steal. If they immediately quit them in the preheated fat, the form will be lost, and the other taste will turn out.
After 10 minutes the juice drain and pour the oil.
Add crushed greenery and garlic to the pan, pepper, salt.
After 5 minutes, the freight is ready.
In another frying pan, fry potatoes and connect with mushrooms.

Before feeding, you can add sour cream.

Gudget with frying potatoes

Fried freight with sour cream

Cooking relates to simple processes, so even an inexperienced mistress will cope with it. The finished culinary piggy bank contains several recipes with sour cream. For meek, it will take:

0.8 kg of mushrooms;
3 tablespoons sour cream;
2 tablespoons of flour;
the head of the bouquet.

Sequencing:

Prepared Fruits Place in Sliced \u200b\u200bWater and boil about half an hour. Then strain with the help of a colander.
Cooled mushroom pieces cut into small pieces. If copies are not large, they can be left integer.
Roll over in deep containers, fry freaks for 5 minutes.
Grind the bulb and add to the pan. Leave on fire for another 5 minutes. Then add sour cream.
Pour salt, pepper and remove from fire after a minute.

Optionally, you can cover with large chips of solid cheese. In this case, the frying pan needs to move into the oven to form a ruddy cheese crust. In winter, raw freight is easily replaced by salty.

Fried freight with sour cream

Recipe with crackers

In the process of frying, you can add breadcrumbs. Then the sequence of actions will be like this:

Mix 100 g of flour with pepper and salt.
Pour oil into a preheated frying pan.
Mushrooms are cut into flour and move into a preheated container. After 5 minutes, pour 500 g sour cream and add 50 g of crackers. To stir thoroughly. Fry for a quarter of an hour with a lid removed.

Frying ground with young potatoes

Very tasty to fry freak with young potatoes. In this case, you need:

0.4 kg of fresh mushrooms;
2 onions;
2 kg of potatoes;
5 tablespoons sour cream;
bundle of dill.

Step-by-step guide:

Groove, cut into uniform pieces, put in a preheated oil. After 6 - 8 minutes add sour cream and salt.
Grinding onions fry in another dish. Then combine with mushroom mass and mix.
Boil potatoes in the peel, then cool, clean and cut in half. Then lay out in deep tank and pour the sour cream mushroom mass.

Send a dish into the oven approximately a quarter of an hour.

Gudget with young potatoes

Fried freight with scrambled eggs

Prepare scrambled eggs with the addition of sour cream and salt. Shake and pour onion-mushroom mass. Fire to slow down to a minimum and close the frying pan.

After 2-3 minutes, the expressive lengths are shifted there, where the sour cream-egg mix is \u200b\u200bstill liquid. Sprinkle with pepper and chopped greens. It is insisted for a couple of minutes.

Fried salted groove

To prepare a salty product, you need to take:

3 large mushrooms;
carrot;
bulb;
sour cream;
vegetable oil.

Useful properties of weak (video)

Fruits place in water to soak from excess salt, then:

Strain and squeeze mushrooms. Cut in the form of straw or strips, but not small.
Touch the carrots, chopped onion with a knife and fry.
Move the main product in the pan to frozen vegetables.
After 6-8 minutes, add sour cream and leave to extinguish for another 3 minutes.

Delicious dish is ready. Add tomatoes to the recipe.

Boil salted mushrooms, cool and cut into plates. Then fry (the oil is chosen to taste: vegetable or creamy).
Cut with thin plastics garlic.
Clean tomatoes from the skin, cut into circles. They are very well combined with mushrooms.
In a preheated frying pan, fall asleep garlic and mushroom mass and break the egg.
To put tomatoes and parsley, salt and leave on fire to the state of readiness.

Thus, it turned out fried eggs with mushrooms, which possesses an unforgettable taste.

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 for fried weapons in most European countries is still practically 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".

Depending on the region there are different grades of flashlights (genus). They are so called for milk juice, which appears, if you cut or break gently. Regarding the name there are versions that it happened from the fact that the mushrooms grow dormitory (sad) or on a heap. Most of the species can be found under foliage in the form of heaf families. How to spend freight, using vintage and modern recipes so that they are white crispy and fragrant.

Types of mushrooms for conservation

Let's stop a little on the main types of weak. Based on their features, several different approaches and conservation methods are used, but, in general, they are similar.

Fact. These mushrooms are considered conditionally edible, because they can be eaten not immediately after cleaning, but after pre-technological processing. The overwhelming part of them originally have a bitter taste.

White or present

By title it is clear that in color it is white mushroom (with cream-yellowish splashes) with a mucous meat. In Siberia and in the Urals, they are also called "raw", due to always a damp funnel of a shaped hat on a thick hollow inside the leg. At the edges of the hats are velvety fibers. Gorky Milky Juice can purchase a yellowish shade. Grow mainly in deciduous forests, birchings. It is considered one of the most delicious (1 categories).

Osin Gruzde

Looking like a white germ, but his leg is thinner. It may have, closer to the edge, pinkish specks, no fringe. The pulp is slightly less fleast, but more dense and dry. Therefore, in the salting they are more crispy, they are not recommended to marine. It is clear that it is necessary to look for them under osinkle.

Yellow Gruce (Lucky, Yellow Wave)

It resembles white, only color has different shades of yellow, permissible the presence of small spots on the Hat. The main places of growing coniferous forests. When it is salted, he appears a grayish tint. Initially awesome white milk can purchase a yellowish gray shade. Rare, delicious mushroom.

Ryzhik Oakovaya (Oak Gruss)

Grows in deciduous forests under oaks, ramps, etc. Quite often found in the middle lane of Russia. Red walled-colored hat, can have a cold rings. According to taste, refers to the mushrooms of the second category. Juice is very bitter. Therefore, it requires enough long-lasting soaking. White milk, does not change the shade.

Squeapin (Scripper)

This is a mushroom in color with a real Gruza, only without a fringe. Milky juice does not shine. By name, it is clear, one hundred it is less soft and shakes, if you lose a slightly with your fingers. It is only suitable for the salting after soaking, it turns out a crisp, delicious mushroom.

Black Gruce, Cheese

From all other species, it is distinguished by shades of colors, from greenish to brown, blackname. It is characteristic of him that there is no Milky Juice, therefore, bitterness. For this reason, it can be used when cooking soups, salads.

Cooking mushrooms for conservation

Before preserving, they need to prepare them.

Preparing freight for the winter:

After collecting mushrooms, it is necessary to clean from dirt thoroughly;
Cut the legs that were in the ground, or clear them well;
then rinse several times;
Mushrooms in which bitter milky juice is present, you need to soak in water.

Regarding the soaking of mushrooms with water from bitterness, each view has its own time. Much on this issue depends on the weather in the region, the place of growth.

The basic rules that must be observed

Important.Water should not be thrown and stammer, so it needs to be changed 2, 3 times a day.
It is necessary to merge, slightly pressing mushrooms, then pour a new portion. The main criterion for the preparedness of weak to conservation can be considered the disappearance of the taste of bitterness. The easiest way is to check this, try the slice of the mushroom on the bitterness, lying in the tongue. If not patched, you can preserve.

Canning

There are two main methods for canning mushrooms, they are solid and marinate. For drying, the freight is unsuitable, as these are lamellar mushrooms. They require additional soaking to remove the Milky Juice. Even if it is black freight (raw), which do not contain sulfur fatty, they will break, crumble. Therefore, dry freight is rarely harvested.

Fact. Meaty, tasty freight are well suited for the pickling.

Tested methods (2 main):

Solving with a cold way;
Solving of weak by a hot way.

Important. Using these methods, you can then store mushrooms in a cold place (cellar, refrigerator, cool balcony, veranda) in food tanks. Or closed for winter in banks, but keep them too in a cool room.

Cold way to salmon

Simple pickling pickles in household conditions, a cold way. The freight is not blanched, do not boil. Mushrooms remain fragrant, tasty.

How to solit the freight, step-by-step recipe

Each hostess exists their recipe, secrets. Add different spices, spices can be based on taste preferences.

Sequencing:

Already swelling, without bitterness, the freight is once again rinsed under the jet of water;
shift, after the glasses, in the prepared food container. It is better not immediately into the banks, in the larger dishes, the mushrooms will spray evenly;
Prepare brine: two, 3 tablespoons of a stone cook salt on a liter of water;
They give a brine to boil, then cooled;
poured the freight, stirring, but neatly so that mushrooms are not broken;
brine should be covered with freight;
Top put in the oppression.

Up to 4 days withstand the container at a temperature of 20-24 degrees. Make sure that the liquid covers the mushrooms, otherwise the upper top layer darkens. You can adjust the salt concentration, trying to taste. Add or vice versa, dilute some boiled cold water, if you think they are brassy.

When the mushrooms are sprayed, you can put them on banks. Depending on where the conservation will be stored, they are either riveted with metal covers, or covered with plastic.

Council. If there is a cellar, then there is enough plastic, on top of the horn leaf, the brine should cover the fungi.

Spices and spices

The singing method described above is a basic recipe. Depending on the taste preferences in saline fungi add:

Dill, parsley;
garlic, onions;
pepper peas, fragrant, pod;
Khrena root, parsley;
For fragrance and characteristic taste, laurel leaves, black currant, cherries.

Optionally, for lovers of interesting taste combinations, coriander, olive herbs, chamber, kinzu, etc.

Council. All these ingredients can be added when the solutions are served on the table. In winter, salty freight is a wonderful snack, especially with potatoes. It is delicious, especially if they are fed by oil, sour cream.

Hot Soldering Method

By such a recipe you can cook mushrooms more quickly. If they are covered with metal covers in banks, then you can store in a moderately cool place.

Fast Soldering Method

Proportions on a kilogram of Gruse: water (glass), salt (40 grams), onion (1 piece), a few pieces of cherry leaves, a leaf of shit, one dill umbrella, several peas of pepper.

Purified and washed mushrooms in cold water, 3 times;
Then poured with water, leave overnight;
washed again;
Top water and bring to a boil, removing the resulting foam;
merged through a colander, once again washed;
Once again soaked in cold water, half an hour;
drained, washed again 3 times;
prepared banks, carefully wash, sterilize;
Fill the cans with spices, the mushrooms are put on top, on them the rings of the chopped onion, the leaf of the shine;
Separately boil water with the addition of salt and pepper peas;
pour banks;
For the reliability of storage, you can send cans with mushrooms for half an hour, then roll.

Mushrooms are obtained with a pleasant aroma, crunchy.

The second way to salmon

Previous mushrooms are washed;
Add a spoonful salt to a kilogram of weak. Poured water, boiled (30-40 minutes);
The decoction is drained into a container through a colander;
Mushrooms are shifted in a saucepan, add spices, garlic to taste;
poured with an outdated decoction;
Leave under the yoke for a couple of days, gently stirring and trying, you can slightly solicing;
When the mushrooms are sprayed, they are laid out in pure, sterilized banks;
From above, the leaf of the shred is covered with a lid.

Note. Often you are interested, how to pickle black freight. All the above methods are suitable, only they can not be soaked for a long time, it is enough to soak before the salinity for about 3 hours.

Mariny Gruzdey

As a result of the marination of mushrooms, a finished product is obtained. Gudget with bitterness predetermined above the described method.

Ingredients, proportions: mushrooms (2 kg), water (2 l), salt (2 tablespoons). Acetic essence is needed 20 ml. A pair of layers of laurel sheets are added, several pieces of black pepper, fragrant peas, carnations.

Sequence of Marining Gruss:

After soaking the mushrooms are thoroughly washed;
First boil mushrooms in a liter of water, with the addition of half a tablespoon of salt;
boiled for 20 minutes, clean the foam, remove, washed, they give a track;
Cooking marinade: liter of water, salt residue, add spices at the end;
Connect marinade and freight, cook another quarter of an hour, the essence is poured at the end;
Mushrooms are taken out with the help of a noise, unfolded according to sterilized banks;
Pour marinade, roll.

In order to increase the term of thermal pasteurization, banks with mushrooms turn over, then wrapped.

Note. A spicy recipe is that garlic (1, 2 small teeth) and sugar (1, 2 tablespoons in taste) are added to the mushrooms. The sequence of action is the same.

These are only a few most common recipes. If you ask home owners, how to properly conserve freight, then get a different unique recipe. After all, subject to certain rules, culinary improvisations are always allowed.

How to get rid of bitterness?

How to fry freak?

Is it possible to fry white freight?

How to fry freight in sour cream?

Among the fungi harvested for winter, you can safely highlight freight. These salted mushrooms will not leave anyone indifferent, it is worth trying at least once. This is obliged to their fleshy mushroom body and rich aroma.

Many modern hostesses do not want to buy billets. They seek to make delicious and crispy snacks from understandable ingredients and not adding anything superfluous. After all, such home dishes are not unreasonably considered more useful.

You can store such salts for quite a long time (especially to keep them in the refrigerator or cellar).

Varieties

Although it relates to conditionally and poisonous mushrooms, it does not reduce its popularity. Collect mushrooms is a pleasure. If you came across the edge on a couple, look for a nearby company under the layer of foliage. They grow with huge families, which facilitates the collection.

There are several types of weak, and each of them is suitable for further singing. The most common are white and black freight. Yellow and aspen rare instances. But there are still features that combine them.

Mushrooms are pretty pretty forms, the hat in the raw form can reach up to 20 cm in diameter. The leg is dense and thick.

White flesh, wearing a light milk color with yellowish plates on the back of a hat. With dym, there is sharp juice, and the pulp itself changes the shade into yellowish.

Information: Black germ has an ambiguous color gamut. It can vary from olive to a dark brown shade. It is this kind of gruznye belong to the optimal for salting.

Benefit and harm

In addition to their distinct taste quality, Gruzdery is different from other forest breeders with a considerable list of useful properties.

For example, the vitamin group included in its composition has a beneficial effect on nervous systemThat allows you to fight with depressive condition and dorms. But the amount of protein in Gruztsy puts these mushrooms almost one step with meat products, absolutely no damage to the body.

It is useful to enable in the menu of freight and people suffering from urolithiasis, as well as diabetics. Everything else, these mushrooms belonging to the cheesecake are an antibiotic of natural origin, which allows the prevention of diseases without resorting to medical drugs.

And let the outlined picture seem to be almost perfect, do not forget that there is always a reverse side. In addition to the benefit, freak can also bring harm to the body.

Important: Like all mushrooms, the freight is heavy food that does not always well affect the digestion. Therefore, the excessive use of this product can lead to undesirable allergic consequences.

Well, the last thing you want to note, speaking of the dangers of these mushrooms, are their pre-treatment. If it is incorrect to prepare freight to further preparation, it is possible that you will earn poisoning.

Preparatory work

Although it is pleasant to collect, then cleaning these mushrooms will require decent patience from you. The problem is that from the Hats should be removed the top layer, which, unlike the oil, is removed difficult. You can use a small sharp knife to which you need to pose the top layer on the edges, and closer to the center gently cut off.

The second cleaning option - with a brush. Conduct data to manipulate it is delicately so as not to spoil the appearance, under the jet of flowing water.

Additionally, you should get rid of thin edges of the caps and plates from the bottom, especially in large instances. Also do not forget to check the mushroom on the worm.

If you wonder how much you should soak freight, the answer is unequivocal - the longer, the better. The minimum time is 15 hours. If you harm mushrooms on skouring handThis is fraught with consequences.

It is necessary to soak germ solely in cold water, which is necessary to change if possible as often as possible. Of course, you can speed up the process using a warm liquid, but then in this case you have the likelihood of product zero.

In order for the mushrooms to be completely covered with liquid, cover them with a suitable plate or lid and place a stone for the oppression.

It is possible to salt freight at home in several ways that are simply a huge variety of non-expanses of the Internet (both in the form of photographs of recipes and vigorous video form).

We will tell about the best options below.

Step-by-step salting recipe weak cold way

I would like to note that all the difficulty of the workpiece of salty Gruses of the future is to prepare mushrooms. The rest of the process will not require much effort.

Ingredients

Portions: - +

mushrooms 5 kg
chrine leaves and root5 pieces.
garlic 10 cloves
leaflets Snodes and Cherries40 pcs.
umbrellas and stalks of dill10 pieces.
salt stone 3 tbsp. l.

For a portion

Calories: 17 kcal

Proteins: 1.6 g

Fat: 0.6 g

Carbohydrates: 1.1 g

2 hour. 0 min. Video Recipe Print

After you exempted freight for three days, it is necessary to choose a suitable container for further storage. Currently, the store can find a very convenient container, which is equipped with a special tab for the oppression. But if you do not have the ability to use such a device, use the usual bucket.

Gently put the mushrooms in the prepared container with thin layers, speaking salt, spreading the chronic root and cleaned garlic between them. At this number of mushrooms you will leave about 2 glasses of salt.

From above, cover the freight layer of gauze, cover the fucking wheels (it will not give molds) and set the oppression. In such a state, mushrooms must have to breathe about 30 days. After this time, you can leave mushrooms all in the same bucket, or decompose on banks.

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Note: The difference between the solutions of weak on the winter with a cold method is that the mushrooms are inhabited directly in the selected juice, the additional liquid in this case is not used.

Soldering Grusso Hot Fashion

This method of solvents of weakly in the winter in banks is less than the cooking time. Mushrooms in this case should be docked only for half a day, after which it is to go through and clean.

Ingredients

freight cleaned - 4 kg;
fresh garlic - 5-6 teeth;
flashing springs black - 5 pcs.;
khrena leaf - 5 pcs.;
cherry leaf - 5 pcs.;
umbrellas dill - 4 pcs.;
lavrushka - 5 pcs.;
black pepper - 20 peas;
dried carnation - 8 buds;
salt - 3 tbsp.

Step-by-step cooking

Pour in a pan of about 3 liters of water, add spices, except for garlic.
In the boiled liquid, lower the fungi and boil for half an hour.
While the groove is boiled, prepare banks. Choose a small size, the half-liter is optimally suitable. They must be washed soda and sterilize. The covers also require heat treatment.
When the mushrooms were downtreated on the bottom, and the brine became transparent, get drove with noise. They need to make cool.
In each jar, put a pair of mines of black and cut garlic, and then lay out the salty tight. For a more saturated taste, the amount of garlic can be increased by paving an additional layer in the middle of the jar.
In the filled containers, pour the brine with a pan, previously strain. Separate green and spices.
Close the covers and deposit. Your mushrooms are ready!

Important: Each method of the workpiece of glows for the winter has its own shelf life. Gudes salted by a hot way are recommended to be used to spring, but the cold method allows you to increase this period to two years.

Cases with salted mushrooms

Here he is a long-awaited moment, when the Solon came to the desired condition and can be put on the table. But there are cases when the end result does not justify expectations or makes you think about whether it is worth trying to snack, because it changed the color. We will give you some such situations.

Bitterness

There may be two reasons. Or you did not correctly calculated the time when you can start tasting and opened the bank before the laid, or not enough. If after the pickling of the freight is absorbed, then rinse them thoroughly, add a bit of vinegar, we turn the plant with vegetable butter and sprinkle onions.

Change color

If the mushroom is in a jar over time, do not be afraid. Most likely you have chained a black germ, which is characteristic of changing the painting on a purple tint.

Also do not worry and in the event that mushrooms cried or discovered. This natural reaction is ground in the salty medium. Therefore, you can safely serve a snack on the table, without fear of health.

Council: If in the end you are too reduced by freak, it is possible to correct this in the following way. It is necessary to slaughter the washed mushrooms within 5 minutes. If after that does not leave salt, you should repeat the procedure.

How to deliver freight on the table

The very first thing that comes to mind is a germ, tired by oil, decorated with greens and ones. But the most popular feedback is a soil in sour cream. Preference to give a more fatty source, in which you generously replete mushrooms.

You can still fry saline mushrooms with potatoes, adding all the same sour cream. Although there will be unsurpassed potatoes with the aroma of forest mushrooms without it. Just do not forget that it is not necessary to salt the dish.

If you have not tried to salt sozes for the winter, but he caught you in the forest, do not pass by. Having tried at least once these salts, you will prepare them constantly. After all, this mushroom glorify this mushroom since ancient times!

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