Milk mushrooms are mushrooms that are especially popular among gourmets. The forest, in which there are milk mushrooms, is a real find for mushroom pickers. In spite of their popularity, the Gordians hide from human eyes and hide under the foliage near stumps and various hillocks. Therefore, going in search of this species of mycobionts, it is better to take a stick with you in order to probe all the places where milk mushrooms can grow. Black Milk is a famous product in cooking, this article will tell you about the most popular recipes for its preparation, how the milk mushrooms look, their varieties.
Did you know? Milk has been popular since the time of Kievan Rus. Drawing attention to how the mildee grows, our ancestors in ancient times it was called "heap" or "pile". This fungus never grows alone, but only in group plantings.
What looks like gruzd: description of popular species of mushrooms
Black molds are mushrooms that an experienced mushroom picker easily recognizes, but for those who are not familiar with this species, we’ll give a description: the beetle is a representative of the Russula family, the genus of larch. Now there are about 20 species of mildew, which are well studied and described - some can be eaten, some are considered conditionally edible.
Black Silence
Black gruzd is considered conditionally edible species belonging to the 2nd category. Leg gruzdya an average of 6-8 cm in height and 2-3 cm in diameter. Cap may be up to 15 cm in diameter. Hat - funnel-shaped, slightly wrapped up. The cap of mundins can be covered with an adhesive film depending on the forests in which they grow - it all depends on the level of humidity. Color may vary, shades may vary from dark olive to deep brown. 
Important! In the center of the cap, the color is two tone darker than at the edges.Like the rest of the genus of the Mlechnikov family, the mass is saturated with lacteal juice, and the tissue structure is such that it can easily crumble. Most often, the places where black molds grow are cuttings, birch and alder plantations, little-known country roads, meadows and forest edges. You can collect black milk until the end of autumn. In common, black gruzd is called a "gypsy" or a mushroom chernushka, and in Poland they are considered to be a grebe. However, black black is great for pickling and can keep its taste for a long time - up to 3 years.
White grudge
White gruzd - one of the most popular types of mushrooms. Mushroom pickers call it also "wet sink" or "raw sink". Now let us tell you about how and where white milk mushrooms grow: they grow in plantings of birch trees, forming mycorrhiza with trees, and are always arranged in large groups. Most often these fungi are found in the western regions of Siberia, in the Urals, the Volga region. When asked about when white mushrooms are harvested, the answer is: the fruiting period of these mushrooms begins in early August (sometimes they can be found at the end of July) and ends in September. It is better to pick mushrooms in the middle of this period, then they have the highest taste. 
In mature age, a white hat grows up to 20 cm in diameter, and a leg grows up to 7 cm. The pulp of mushrooms is dense in structure, and when cut, it emits a rich, fruity odor. The appearance of the white one is the most typical for all the larynxes: the cap is white with yellow spots, the cap is sticky, often leaves or pieces of branches are left on it.
Did you know? If you notice rusty spots on the white surface, it is better to refuse to make it, because this mushroom is already overripe.
Pepper Pile (real)
Pepper mushroom is a mushroom that most often grows in broadleaf forests, but is sometimes found in coniferous plantings. You can collect this type of mushroom from June to September. Description of peppers: a leg 7 cm high, the diameter of the cap is from 7 to 20 cm. The shape of the cap changes depending on the degree of maturity of the fungus: when the mushroom is young, the cap is convex in shape, then it becomes funnel-shaped, with downward edges. The hat is white, eventually becoming covered with yellow, brown and gray spots. Pepper juice raises doubts about its suitability for human consumption: some say that it is a conditionally edible type, others say that it cannot be eaten, arguing that the pulp gives the taste of pepper. 
Important! It is easy to confuse a pepper pepper with a dry load, but there is a difference between them: pepper legs are higher and milky juice is more abundant.Despite all the controversy, peppermint is widely used in traditional medicine: its anti-cancer effect on the body has already been proven, and it also has anti-fungal properties. In China, it is used to relax the muscles.
Bum yellow
The yellow mass is a representative of the Syroezhkov class, a genus of the lactifolia, of the Agaricomycetes family. The yellow hat is up to 15 cm in diameter, it changes shape during growth - first the cap is convex, with a hollow in the middle, and over time it becomes depressed, funnel-shaped with the edges turned down. The color of the fungus can be either golden yellow or dirty yellow. In conditions of high humidity on the cap mucous plaque is formed. The hollow leg grows up to 6 cm in height and 4 cm in diameter. Color legs - pale yellow, with brown spots. Closer to the root, it narrows. The mushroom belongs to conditionally edible mushrooms of the 2nd category. The most widely distributed in Siberia and Central Russia. The best period to collect this species is the period from August to the end of October. 
Did you know? Yellow weights are often distinguished from yellow waves, but this is the same species, which has a different name in different regions.
Aspen wood (poplar)
Aspen wood weed (Lactarius controversus) in common is called "moth". It belongs to the conditionally edible mushrooms due to the fact that the pulp has a burning-bitter juice and exudes a soft, fruity odor. The name already suggests the idea of where this species grows: most often it can be found in poplar or aspen forest. Aspen bark is large in size, its cap can reach 30 cm in diameter. Aspen wood is often confused with a whitefish, but there is a fundamental difference between them: the hairiness of the cap is less pronounced. The color of the cap is milky white, sometimes with a yellowish tint, decorated with pale pink spots. The disadvantage of this species is the dirt on the mushroom cap, which is collected from the time the fungus was formed underground. 
Important! Aspen wood is suitable only for salting and in no case can be used for drying.
Where is growing gruzd: features of the collection
Now, when we already know about the appearance of the milk mushrooms and their species, let's talk about where to look for them and how best to collect them. Gruzdy collection begins in August - then the real one appears. Most often it can be found in a pine-birch forest, in deciduous forests, sometimes in coniferous plantings and on mountain slopes. Milk mushrooms are large mushrooms, and, considering that they grow in groups, you can collect a basket of mushrooms on one glade.
It is better to collect milk mushrooms after a fine, so-called "mushroom" rain. Then they pick up medium-sized mushrooms - they will be stored longer, but overripe mushrooms can be inhabited by worms. After pouring rain, it is not recommended to collect mushrooms, as they deteriorate faster. It is necessary to collect mushrooms, carefully cutting off the leg near the ground, not pulling out in any way. It is not necessary to put the milk mushrooms in a basket tightly, so that there is a space between the mushrooms, because if you tamp them, they can be damaged.
Did you know? Some experienced mushroom pickers, when they collect milk mushrooms, rely on scent, determining the location of mushrooms by a specific mixture of smells of mushrooms, fruit and horseradish or pepper.Often you want to collect fresh mushrooms right on your site, and on the forums of mushroom pickers there are questions about why it is impossible to grow milk mushrooms at home. Theoretically, it is possible to do this, although it is very problematic, because the mass grows in symbiosis with the tree, forming micro-infections. Because the mycelium appear in the roots of trees. In addition, milk mushrooms are “tied” to certain species of trees, which further complicates the process of growing them at home.
Recipes for making puddles: salting, frying, pickling
Black tea has a rather high taste, and therefore the chefs have invented many recipes for preparing these mushrooms. However, the preparation of the milk drink takes more time, because, because of the presence of milky juice in their composition, they need to be soaked for a longer time. Milk mushrooms are most often salted, pickled, and those who do not want to wait for the winter to eat mushrooms, fry them after harvest.
Important! The best way of harvesting milk mushrooms is marinating, because here the milk mushrooms are subjected to heat treatment.Whatever method of cooking you choose, first of all you need to soak milk mushrooms for 3 days, constantly changing the water. For salting, it is better to choose glass, ceramic or enameled ware without any cracks or rust, without closing it tightly to avoid the risk of harmful microorganisms in the dish.
The most popular recipe for salting salmon is the following: you will need 5 kg of mushrooms and 2 cups of salt, you also need cherry or currant leaves, dill without umbrellas, a few cloves of garlic. Milk jelly needs to be cleaned, soaked and rinsed well. Put the mushrooms in a wide saucepan and cover with cold water, cover with a lid. Above it is necessary to install a "weighting agent", for this a bank filled with water will be suitable. Capacity with mushrooms put in a cool place, changing the water several times a day. After three days, the mushrooms need to get it. Each mushroom is rubbed with salt and layed in layers, alternating with garlic and horseradish, sliced plates. Layered mushrooms cover with gauze, on top of the gauze lay out horseradish leaves, currants and cherries. Mushrooms are under the yoke of the month in a cool place. It is important to ensure that the mushrooms are not moldy, and pour brine. A month later, they spread in previously sterilized banks and cover with a lid. As for marinating, here you can use vinegar and salt for the preparation of brine, as well as adding various spices. The most common method of pickling is pickling with garlic, pepper, vinegar and bay leaf, and cloves can also be added. The process of making such mushrooms is simple: clean, soak and rinse the milk mushrooms. Put on the fire and bring to a boil. Mushrooms should boil for 10 minutes. In the process of cooking, you must constantly remove the foam from the mushrooms, at the end of cooking - throw the mushrooms back on a sieve and rinse under running water. Marinade is prepared as follows: for 2 kg of salmon you will need 1 liter of water, 2 tbsp. l salt and spices to taste. All the ingredients - both liquid and dry - mix and boil for 15 minutes after boiling. Garlic and currant leaves are placed on the bottom of the jar, dill, on top, mushrooms are not very tight, pour marinade to the level of the neck and add 1 tsp of 9% vinegar to each jar.
It is best to close the cans with lids boiled in water and wrap them with a warm blanket before cooling. Keep marinated mushrooms better in a cool, shaded place.
Frying Mushrooms - it is always a long process, and as for the mug frying, in this case the preparation can be delayed for two days: for two days the mushrooms are soaked, then boiled 2 times, boiling and boiling in boiling water for 5 minutes. Prepared mushrooms should be finely chopped (it is better to use only the caps) and put into the pan without oil, cover and stew for 10 minutes. Juice, which will give the mushrooms, you must drain. Mushrooms are added with vegetable oil, garlic and parsley and fried until golden brown.
Collecting mushrooms is always an interesting thing, but during the gathering of milk wine you can feel like a real detective looking for them in piles of leaves. In addition, they are a great addition to the table.
