Volvushki mushrooms: use and application - Useful properties of volushki mushrooms and preparation + Photo

Volnushki

Volnushki are quite popular mushrooms in Russia, despite the fact that in some European countries they are not considered edible, but are classified as conditionally edible. And all because of the belonging of the Volushek to the genus of the milkmen. Milky mushrooms are lamellar mushrooms containing in their pulp a thick, oily juice that resembles milk and is released when cut. The taste of this juice is bitter and pungent.

Interesting facts about the mushroom

The waves contain lecithin, which prevents the accumulation of cholesterol in the human body, which has a positive effect on the work of the cardiovascular system, improves metabolism.
They contain vitamin A and are useful for people with poor eyesight.
The microelements that are part of the pulp of the wave improve brain function, reduce fatigue, strengthen the nervous system, and prevent stress and overwork. Volnushka has a tonic effect on the human body.

Useful properties and restrictions to use

The gastronomic interest in these varieties of milkmen is due to the fact that many valuable chemical compounds have been found in their composition:

carbons;
B vitamins;
trace elements;
antibacterial ingredients;
alimentary fiber;
amino acids.

All of them together provide the medicinal properties of the milkmen, among which the following should be highlighted:

due to its low calorie content, the wave promotes quick satiety and can be included in the diet menu;
natural carbons improve the well-being of patients with diabetes mellitus;
a full set of vitamins has a positive effect on the condition of the skin, hair and nails;
mushrooms are useful for diseases of the cardiovascular system;
the general level of immunity is strengthened.

Useful properties of the mushroom
However, in some cases, the use of waves may be contraindicated. In particular, it is worth abandoning the waves:

patients with pancreatitis and digestive disorders;
pregnant and lactating women;
children under seven years old;
people who have had surgery to remove the gallbladder.

For whom waves are harmful. Contraindications to the use of mushrooms

People with cholecystitis and removed gallbladder, pancreatitis, low acidity of gastric juice limit or completely remove the fungus from the diet. After cooking, the fruiting bodies lose their bitterness. But the milky juice of the volushka does not change the composition, it irritates the mucous membranes.

Children under 3 years of age do not have enzymes in the body that would allow them to digest mushrooms, and not only waves. In general, it is a safe and healthy mushroom if you follow the basic rules of gastronomic hygiene.

How are the waves processed before cooking?

At the site of damage, the mushrooms secrete caustic milk. It spoils the taste of the dish, causes gastrointestinal upset or poisoning. Poisonous milky juice is not neutralized by any heat treatments. Therefore, you need to be careful about harvesting the mushroom, add only edible or conditionally edible waves to the pan.

Neutralize bitter taste by soaking or boiling.

Soaking

The volnushki are collected, the caps are cleaned of adhering debris, and filled with clean water. Leave. In the process, the water is changed every 5 hours, the old water is drained. Then rinse thoroughly with running water.They are dipped in cold water again. For each liter of water add 10 g of salt or 2 g of citric acid. The harvest is soaked for 2 days or more. At the final stage, the mushrooms are cleaned with a brush, washed again under running water.

The use of waves in cooking

You can cook various delicious dishes from the waves. Also, these mushrooms are salted and pickled, getting excellent blanks.

Since they contain a bitter oily juice, it is necessary to properly prepare the waves. You need to follow these recommendations:

if the taste of the mushrooms is not too bitter or pungent, you do not need to soak them for too long;
when boiling mushrooms, the first water must be drained and continue to cook them, filling them with a new portion of liquid and having previously doused the waves with cool water;
you should not use containers made of tin, copper or cast iron for cooking waves;
cut the waves with a stainless steel knife.

To get rid of the bitter juice in the waves, you need to fill them with cold water and leave for a day. During this time, the water must be changed 4 times.

Pickled waves

To pickle mushrooms, you should use this recipe:

Take 1 kg of mushrooms, one carrot and one onion, a tablespoon of sugar and vinegar, 3 cloves of garlic, 2 tablespoons of salt, 2 bay leaves, 4 clove buds and a pinch of peppercorns.
Rinse the mushrooms, remove the villi from the skin.
Leave small mushrooms intact, for large ones, separate the legs from the caps.
Put the mushrooms in a container with boiling water. Add a tablespoon of salt to a liter of water.
Cook the waves for 20 minutes, removing the foam.
Discard the boiled mushrooms in a colander.
Cut onions and carrots into rings, each clove of garlic - lengthwise into two parts.
Prepare the marinade, for which dissolve the specified amount of salt and sugar in a liter of water, add chopped vegetables and spices.
Boil the marinade. When this happens, add the vinegar to it and add the mushrooms.
Boil for 15 minutes.
Arrange the mushrooms together with the marinade in sterilized jars, roll up. It is better to store pickled waves in the refrigerator.

Salty waves

Mushrooms can be cold pickled. This method of preparation will allow you to preserve all the valuable elements and vitamins that are in these mushrooms. For salting you will need:

1 kg of waves;
head of garlic;
5-8 bay leaves;
dill stalks;
leaves of currant, cherry and horseradish.

Mushrooms need to be prepared: soak them in cold water for 12 hours, changing the water every 2 hours, then clean them of debris. Separate the legs from the hats.

Peel the garlic, cut into small slices. Put salt on the bottom of glass jars, put dill leaves and stalks. Put some of the mushrooms on this pillow, add salt and pepper, add garlic plates and bay leaves. Put another layer of mushrooms and spices with garlic in the same way. Put the leaves on top.

Put banks under oppression. When the mushrooms give juice and sink to the bottom (this will take several days), put the jars in the refrigerator. After a month, salty waves can be eaten as an independent dish or an ingredient for appetizers, salads, soups.

Fried waves

For cooking, you need a kilogram of mushrooms, 2 medium-sized onions, a teaspoon of ground pepper and 1.5 tablespoons of salt.

You need to cook fried mushrooms like this:

Rinse the mushrooms in cold water, peel.
Boil the waves in salted water, put in a colander and let dry.
Peel the onion and chop finely.
Heat the oil in a frying pan, fry the onion for 5 minutes, then add the finely chopped waves.
Season with salt and pepper.
Fry mushrooms and onions for another 7-10 minutes.

When serving fried pots on the table, you can sprinkle them with finely chopped herbs, although many people prefer to eat them without any additives in order to preserve the full flavor of this forest mushroom.

Volushka mushrooms have a specific bitter taste, which is why in most European countries they are considered unsuitable for human consumption. But in Russia they love these mushrooms: they are salted and pickled, fried, used in various dishes. To achieve a good taste, the waves should be soaked beforehand.

Cooking methods

Most often, edible milkmen are salted or pickled. They should never be eaten raw, and even before heat treatment, they must be soaked in water. Useful canned food can be made from them using common salt and citric acid.

Pickles from the waves

Pepper is usually not used because the tangy taste of the fruit compensates for the spice properties. In addition, there are ways to prepare Volzhanki in simpler ways while preserving the beneficial properties.

Cooking

For a kilogram of fresh waves, you need a tablespoon of salt and a sufficient amount of water. Before boiling the lactarius, they must be thoroughly cleaned of debris, villi, scales, rinsed and cut off the leg (for small individuals, you can simply remove the tip of the leg).

Cooking waves

Edible waves

Pink hair

The mushroom is widespread in northern parts of Africa, Asia, Europe and America. Pink mycorrhiza with various trees in mixed forests, most often with birch, grows on the ground separately or in groups. It is valued for its pungent taste and is eaten after proper preparation in Russia and Finland; it irritates the digestive system when eaten raw. The toxins responsible for the pungent taste are destroyed by cooking.

Cap

Convex with a central depression, up to 10 cm in diameter. Its color is a mixture of pink and ocher shades, sometimes with darker round zones. The edge is wrapped inward and furry in young specimens.

Gills

Narrow, dense, closely intertwined with each other.

Leg

Cylindrical pale-flesh-colored with a downy surface, up to 8 cm long and 0.6–2 cm thick. When cut or damaged, the fruit bodies secrete white juice, which does not change color under the influence of air.

Milk lover

Forms a mycorrhizal bond with birches in humid places. Prefers acidic soil in open grassy areas at the edge of the forest or in the wasteland, rather than deep in dense forest. It occurs singly and in small scattered groups in most of Europe, North Africa and parts of Asia and North America.

When and where to collect

Mushrooms most often grow in families

The mushroom picking season begins from late July to October. Waves can be found in birch or pine groves, mainly in Russia and Ukraine.

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Despite the fact that for these types of waves, the general collection period is described, however, one should take into account:
White wolf is harvested from August to the end of September.
The pink wolf appears earlier, somewhere at the end of June, the collection ends in October.
For both species, it is characteristic that the most active time for the development of new fruiting bodies falls on the end of July and the end of August.

For a novice mushroom picker, it is advisable to remember that these mushrooms prefer to choose old trees for their growth.

Whites grow in open sunny glades of a mixed forest, in dry places or slightly marshy areas.
Pink loves shade and moist soil covered with moss.

Remember! If one mushroom is found, a dozen more are sure to hide nearby. And along with them, at the same time, you can find mushrooms and aspen mushrooms - they are almost always next to each other.

Distinctive features of false species

False waves are very similar to the pink variety, but smaller in size and unpleasant in taste. You can distinguish them by the unpuffed edge of the cap. The most similar species are found in the same area, confusing even experienced mushroom pickers. Some milkers are not just inedible, but can also provoke an eating disorder.

Edible

Among the edible counterparts of the Volnyanka are:

The pale milky has a white or grayish-lilac cap. Just like the white wave, there is a dark speck in the center. The leg of this variety is very light, slightly curved.
The common lactarius is difficult to confuse with other varieties, but at a young age, its light color can be misleading. More mature representatives acquire a bluish color, almost reaching purple, due to which the cap shines brightly. The edges of the cap are wavy and curved inward, the stem is grayish. The characteristic juice of this species turns green at the cut.

Common miller
The brownish milky is distinguished by a dark velvet cap. An interesting feature of this species is the pinkish milky juice with a fruity aroma.

Brownish milky
The burning milky mushroom is not so nutritious. It has a slimy cap and a greyish flesh. Despite the usual mushroom smell, the taste of these cousins is very pungent, reminiscent of pepper.

Burning milky milky

Inedible

Two types of milkers are dangerous to humans:

The liver has a dark color in all parts, a smooth, slightly concave cap. The juice quickly turns yellow in the air, the flesh is loose and brownish at the break. The taste of the mushrooms is very unpleasant.

Liver mushroom
Read also: Lily propagation technology by scales and in other ways
Schlechnik is very similar to pink, but smaller in size. The cap may be reddish, but the flesh remains white. The mushroom has no smell, the taste is very spicy.

Features of the view

Mushrooms grow rapidly, within a few days reaching a diameter of up to 10 cm. It is the edible varieties that are distinguished by their large size and color in grayish-pink tones. There are many popular names for the mushroom (broth, volnyanka, volvukha, volvenka, volvianitsa, krasulya, volzhanka, volvinka, rubella), which speaks of its demand among the people.

Appearance and photos

These representatives of the mycological world owe their name to the pattern on the cap, which resembles waves or concentric circles. For them, characteristic features can be distinguished:

the convex cap straightens out over time, and even becomes like a funnel;
pubescent underside of the cap;
when an incision is made, a thick milky juice with a pungent taste is released;
grow in small groups;
the pulp is dense, tolerates transportation well.

Some signs can be traced in the photo, others will be introduced to a detailed description of the species. They look peculiar, they are not often confused with other mushrooms, but there are similar species that are best avoided.

Morphology

It is a conditionally edible mushroom belonging to the genus Lactarius and russula family. The scientific name of the mushroom can be translated as "milkman", because all representatives of this group invariably emit thick juice, similar to milk, more or less with a pungent taste. This liquid contains the lactiferous vessels contained in the pulp of the cap. If the mushroom is old, the juice is not released.

The cap of the mushroom is quite large - up to 10-12 cm, resembles a funnel, moreover, it looks slightly shaggy. The plates have a descending arrangement, unbreakable. The leg differs depending on the age of the fetus: in young mushrooms it is dense, in old ones it is hollow.

Place of distribution

Most of these mushrooms grow in deciduous forests, giving preference to birch groves.With a high probability, mushrooms can be found in old plantings. They can be found in forests throughout the summer and autumn period.

Volnushka white

Millers are quite unpretentious to natural conditions, therefore they are found throughout the country. Some species need good lighting, while others grow in shady, wetlands.

Eating

Scientists still cannot come to a clear conclusion as to whether the waves are edible or not. Doubts are associated with the unpleasant taste of milky juice, which can be eliminated only by prolonged soaking of the mushrooms in water. Because of this, mushrooms are often referred to as conditionally edible, that is, they can be eaten, but they have no special taste.

Domestic mycologists argue with this opinion, convinced that some milkmen not only can, but also need to eat. Simple procedures allow you to properly prepare the mushrooms for use, maximizing the preservation of trace elements and useful properties. Their peculiar taste allows them to confidently hold their positions in the rating of unforgettable dishes on the festive table.

Collection rules

Collecting waves can begin in the middle of summer, and pink ones appear much earlier than white ones. The season of active growth lasts until mid-autumn, depending on the frequency of precipitation. When collecting milky mushrooms, each mushroom should be carefully examined, avoiding damaged or old ones.

Note!

Also, you can not take those that grow in contaminated areas or nearby industrial facilities. It is advisable to carefully cut the volnushki and lay them separately from other types of mushrooms.

Inedible false waves

Dangerous doubles for humans resemble outwardly edible specimens, but unlike conditionally edible waves, even after cooking they are poisonous, and the eater ends up in intensive care, and not to a gastroenterologist.

Thorny milky

Grows in more humid, but not constantly wetlands in mycorrhiza with birch.

Hat

Up to 60 mm in diameter, creamy pink. The shape is a flat funnel, sometimes with a noticeable central protrusion. The edge is strongly bent. The surface (especially in young fruiting bodies) is noticeably rough. The color is purple-reddish. The darker shaded circles, the darkest circle in the middle, brighten towards the edge.

Leg 20-60 x 8-12 mm, irregularly cylindrical, corrugated, bald, matte, color similar to a cap. The pulp is crispy and has a pleasant fruity aroma. White milk tastes soft and becomes sharper after a while.

The miller is sticky

A dull leaden colored, rather slimy fungus found under beech trees in much of mainland Europe.

Hat

Dull greenish-gray or olive-gray, sometimes with a pinkish tinge, with darker watery, depressed rings and spots, convex, a small central depression develops, 4 to 9 cm in diameter. Mucous during wet weather.

Gills

Numerous, white, gradually turning cream, gray-yellow when cut. When damaged, a large amount of white milk is emitted, when it dries it turns gray.

Leg

Pale gray, cylindrical or slightly tapering towards the base, 3 to 7 cm long, 0.9 to 2 cm in diameter. No stem ring. The taste of the mushroom is indistinguishable from red pepper.

Hepatic lactic acid (bitter)

It is found in large numbers under spruces, pines, birches in places with acidic soil in most parts of mainland Europe, in North America.

Hat

general characteristics

The mushrooms earned their name because of the unusual color of the cap, which resembles waves radiating along the edges from the center. But whites, for example, do not have such a pattern and their size is much smaller than that of a fellow.

Waves differ in several ways:

White	Pink
The size	The height of the mushroom is up to 6 cm.
Leg	Strong and empty inside, diameter - up to 5 cm, cylinder shape, smooth to the touch, beige or white in color. Narrowed towards the base.	1-2 cm in diameter, very strong. Whole in young mushrooms, hollow in adults The color is pale pink. Surface with fluff. Read also: Grouse is an extravagant competitor of daffodil and tulip
Hat	Diameter up to 8 cm. White, darkened towards the center, without a pattern, densely pubescent, slimy in the rainy season. The smell is pleasant, slightly sweetish Adult mushrooms are fragile. Overripe ones have a yellow hat.	Diameter up to 12 cm. Faint, resinous odor The edges are bent down, fluffed. Covered with dense villi, dark pattern in the form of circles, mucous in the rainy season. The color is pink, fades in the dry season. The skin darkens from touch. Strong, does not break even during transportation.
Pulp	White, dense, very durable, barely smelling.
Milky juice	Whitish, bitter, does not oxidize and does not change color.
LPs	Slightly transition to the peduncle, very narrow and often spaced, light.
Spore powder	whitish or beige.	Cream or light.

Ways to grow waves at home

You can grow waves on your own, indoors or on your own summer cottage.

Pink hair

Methods for obtaining mycelium

For cultivation of this type of mushroom, mycelium is used. You can get it in the following ways:

collect overgrown mushrooms in the forest, chop finely, dry in a shaded area for 24 hours;
collect overripe mushrooms in the forest, cut, pour cold water, leave for a day, stirring the contents from time to time with a wooden stick.

Rules for planting mycelium on the site

Having received the material for planting, you should prepare a piece of land. The soil needs to be dug up, organic fertilizers applied. Introduce prepared planting material into deep grooves.

Sprinkle the material with sawdust on top, and then - with a thick layer of leaves, straw or hay. There is no need to water the plantings.

The waves should be planted in a place that is well lit by the sun's rays. The humidity level should be low.

In the first year after planting, it is not recommended to harvest: it is better to wait until it is fully ripe, which will allow you to get additional crops. From the second year, you can pick mushrooms.

Unlike oyster mushrooms or champignons, you can only harvest once a year from the planting of small mushrooms, although you can cut them several times in one area.

Growing

Volnushka is grown quite successfully at home. All you need for this: high-quality planting material, substrate and a place for growing mushrooms. To obtain mycelium, overgrown waves are collected in the forest. Then they need to be dried in a shaded place, cut into small pieces. The land in which you will plant mushrooms must be dug up and treated with organic fertilizer. Make deep furrows and place the mushroom pieces there.

From above, you need to cover the soil with sawdust of deciduous trees, foliage and straw. If you plan to grow white waves, then the mycelium should be sown in lighted, dry places. And for pinks, choose areas with moist soil that rarely get sunlight. The first crop of mushrooms that has appeared does not need to be collected, it will be useful for future crops. The second crop can be harvested completely. Waves are usually not grown commercially as they are not profitable. But for personal purposes, the cultivation of this mushroom is great.

Despite the peculiarities of taste, the mushroom mushroom is popular with mushroom pickers and cooks. After all, the correct preparation of this product guarantees you excellent taste, aroma and aesthetic sensations. And the beneficial properties of the mushroom will bring tangible benefits to your health.

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Poisoning with waves. Symptoms and Signs

Often people:

violate the rules for processing freshly picked mushrooms;
ingredients are not dosed correctly;
do not follow cooking recipes;
they forget that they have problems with the stomach and other internal organs.

In all these cases, eaters receive intestinal disorders, mild or moderate poisoning.

Symptoms and signs of mild mushroom poisoning appear after 1-6 hours. The person is sick, dizzy, stomach ache. The condition lasts 1-2 days, then remission gradually begins.

To alleviate the condition, they give sorbents, give an enema, and induce vomiting. This is first aid. Be sure to go to the infectious diseases department, where they will take tests and prescribe treatment.

Distribution and habitat

Volnushki populated vast expanses of Russia, preferring birch groves and mixed forests. They do not grow alone, only in family groups, and choosing a northern direction. They love places open to the sun, although they are also met in darkened thickets of bushes.

Usually, a wave is found under old birches. This is due to the fact that it has mycorrhiza with the tree - a common fungus root. The birch also needs such a neighborhood, so they live side by side, rendering kind assistance to each other.

Where the waves grow

You can meet this type of mushroom almost everywhere where there are birches, especially in a clean birch forest, although they grow in mixed forests. This is due to the fact that mushrooms with a tree form mycorrhiza, the so-called fungus root. Moreover, they are mutually related, like a mushroom with a tree on which it grows, and vice versa.

The first fruits appear in the middle of summer, but if the weather is warm and humid, then they can also be at the beginning of summer. Harvesting takes place until October, because these mushrooms are not afraid of frost. Wavelets prefer to grow in large groups, so glades dotted with pink hats are often found in the forest. Most often they appear in open areas, but they can also be found in thickets.

White representatives of this species prefer bright light and a lot of free space, so they are most often found at the edge of the forest.

It is often difficult for inexperienced mushroom pickers to figure out that they have found a little mushroom or mushroom.

Watch the video! How to distinguish waves from saffron milk caps

How not to get poisoned by the waves?

What is necessary so that the stomach does not suffer from eating waves? There are several mandatory requirements.

Boil the mushrooms in several waters, be sure to drain the first.
Use clean dishes and knives.
Do not use containers and cutlery made of cast iron, tin or copper.
Do not leave ready-made salted or pickled mushrooms in an open container, but eat them right away.
Do not store dishes from fried or boiled fruits for more than 24 hours.
Look at the appearance of the fruit that is being bought. Do not pick up stained, damaged or rotten fruit. The hat should be solid, the leg should be firm, and the color should be uniform.

And a little about secrets

Many mushroom pickers are wary of the little ones. In Western countries, false whites are considered poisonous. However, in Russia they are loved and often used in cooking. A peculiarity of the waves is milky juice, which is quite bitter. To remove bitterness and remove toxic substances, you just need to soak the mushrooms, boil them, and drain the first broth. After such processing, they lose their negative properties and become fit for food.

Young specimens are considered tasty and safe. They can be stored raw in the freezer for up to six months. To do this, the waves are cleaned, soaked in water, and then dried. You can cut them into cubes. The whites are wrapped in a paper bag and placed in the freezer.

How to collect and prepare waves

Waves have so many beneficial properties that they even help strengthen and grow hair and nails.

Where to find?

They are easy to find for the reason that they do not grow alone, but in a group. Basically, the place of growth is pine groves, birch groves or mixed forests.

The difference between edible and inedible waves

It is necessary to take a responsible approach to collecting mushrooms, since there is a risk of picking an inedible mushroom and naturally poisoning it. Let's consider options similar to our wave - inedible mushrooms.

Gummy milkman

Dark gray fungus with a greenish tinge and splashes. The name itself comes from its sticky and sticky feel. The aftertaste is super-spicy after eating the mushroom, without any odor.

Hepatic lactic acid

A tall mushroom is precisely its long stem, while the cap resembles the shape of a funnel and has a smooth surface to the touch. The color of the mushroom is dirty brown. Yellow milky juice when cut.

Thorny milky

The touch and appearance on the mushroom are like scales like a fish, the color is pinkish-brownish. It has no smell and tastes very pungent.

Mushroom recipes

How to cook mushrooms, how to salt for the winter, you can read in this paragraph of the recipes.

Preparing mushrooms for cooking is considered an important process.

The first step is to remove everything unnecessary from our mushrooms - any garbage, leaves.

Further, it is worth noting, since mushrooms are conditionally edible, they have a serious processing process, without which it is not recommended to cook mushrooms.

So, you need to soak the mushrooms for about 2 days (almost 50 hours) and periodically change the water.

If you do not want to soak them in water for a long time, you can boil the mushrooms in water for about an hour.

After the broth, it is not recommended to immediately cook the mushrooms, they can be pickled, salted, etc.

They have a specific spicy taste, so you don't need to use pepper in cooking. Also, these mushrooms are great for frying and stewing dishes.

Cold way of salting waves

In this recipe, it is necessary to soak the mushrooms not in ordinary water, but with the addition of a small amount of citric acid and 10 grams of salt.

Soak by changing the water periodically.

Prepare a jar and put the mushrooms there to the bottom with a hat, sprinkle with salt. Then close the can and establish oppression.

After a couple of days, put the jar in a cool place and wait a little more than a month until ready.

Pickled waves

You will need:

Sugar;
Vinegar;
Booth. Clove;
Peas - a couple of pieces;
Bay leaf;
Onion;
Table. L. Salt;
Carrot.

In this recipe, it is necessary to soak the mushrooms not in ordinary water, but with the addition of a small amount of citric acid and 10 grams of salt.

Boil for 10 minutes.

Marinade: use whatever you need - chop the carrots, onions, prepare the spices. Put everything in water and cook for about 10 minutes too, then add vinegar and put boiled mushrooms there.

Boil for 20 minutes. Everything ready to be in banks and that's it!

Hot way. Salty waves

This method is suitable for people who do not like to wait. The recipe is quick, uncomplicated. You will be able to taste the mushrooms in a couple of days.

There is one drawback of cooking in this way - since already boiled ready-made waves are used, then naturally they become not crispy as almost everyone loves, but so soft and breakable. It is worth using larger, larger and fresher mushrooms.

Recipe:

Use only mushroom caps without stems. (By the way, do not throw out the legs and cook mushroom caviar from them).

Boil in water as expected for about 10-15 minutes.

Rinse in a colander. Collect in one bowl and mushrooms, and onion, and lavrushka, and peppercorns, pour the brine in which the waves were cooked, add salt to the water immediately.

Wait for cooling and transfer to containers (jars). A couple of days and ready to eat!

Unusual recipe in batter

You will need:

The mushrooms themselves;
Salt;
Flour;
Water;
Greens to taste;
Garlic;
Cherry leaves.

Clear from all unnecessary, rinse.

It is necessary to soak the mushrooms in ordinary water, which is periodically changed.

Cook with salt in water - 10 minutes, add spices - 20 minutes.

Then everything is simple - breading in flour and frying in oil.The dish is ready!

Similar species and how to distinguish whites from them

The whitewash has related species similar to it - the more popular and "authoritative" pink wolf and real mushroom.

Pink hair (lat. Lactarius torminosus), in contrast to the whitewash, is more often found near old birches. It grows from late July to early November. It is characterized by a pronounced pink color with darker stripes similar to waves. Probably because of this feature, the mushroom got its name.

Ginger real (lat.Lactarius deliciosus) - the king among the lamellar mushrooms. It is very much appreciated by mushroom pickers for its high taste. Its main difference from the whitefish is the fact that the milk cap has a rich orange-colored milky juice. It grows from late July to late October. The flesh of the mushroom is colored in a bright orange color, which also allows it not to be confused with whitewash.

Gathered in the woods? Explore the types of delicious mushrooms - Forest mushrooms (species): winter honey mushrooms - flammulina, summer, autumn, meadow, royal, spruce.

Types of waves

There are several subspecies of this mushroom that can be distinguished by their appearance, but they are almost the same in taste.

pink wave or volzhanka;
white wave or whitewash;
yellow wave or wave;
marsh wave or faded milky;
gray volnushka, gray lacquer or serushka.

Most often there are two types of waves - pink and white.

Next, consider what the mushrooms look like.

Pink

Among its counterparts, this variety stands out for its rather attractive appearance and large size.

In young mushrooms, the cap is convex, which over time becomes denser and a depression appears in the center.
The edges are slightly pubescent, tucked underneath. When it rains, mucus appears on the cap and the mushroom becomes slippery.
The pulp is white, sometimes with a slight pinkish tinge. The structure of the mushroom itself is dense, so it can be transported and transported, it does not crumble.
The size of the cap can reach 15 cm in diameter, a pattern is visible on it, in the form of wavy rings.
The mushroom grows to a large size very quickly, in 3-4 days.

White

Another name for this mushroom is fluffy whites. It is less pink, and this is their difference.

A funnel-shaped white hat with a cream shade without any patterns grows up to 4-10 cm in diameter.
The color of the depression in the center is slightly darker than the main one.
The juice at the break is white, which does not change color upon contact with air.
The leg is strong at the beginning of growth; as it grows, it becomes hollow.
The color of the leg and cap is similar.
Old specimens resemble milk mushrooms, become brittle, the edges are torn, and the color of the plates turns yellow.

Since representatives of this genus are characterized by the secretion of bitter and pungent juice, they must be soaked or boiled for a long time before cooking. And then the product can be salted or pickled for winter.

Dishes from whites

Belyanka in batter

Mushrooms salted both hot and cold are suitable for cooking whites in batter. The florets are thoroughly washed and the water is allowed to drain completely. Then you can:

breaded alternately in flour, egg and again in flour;
dip in an egg and roll in breadcrumbs;
pricked on a fork, dip in batter from one egg, 4 tablespoons of flour and 100 ml of cold water.

White women prepared by one of the above methods are fried in vegetable oil. Served with potatoes.

Salad with salty white waves

Half of the finely chopped onion is fried in vegetable oil until golden brown, cooled and mixed with three potatoes, boiled in a uniform and cut into large cubes. White waves are washed, cut into strips and added to the salad. Next, put 4 finely chopped boiled eggs and season the salad with mayonnaise. Sprinkle with green onions on top.

Tomatoes stuffed with pickled whites

Cut off the top of round ripe tomatoes and carefully remove the core.Lay on a paper towel with the hole down, so that excess moisture in the glass. Prepare the filling: the pickled white waves are washed, allowed to drain and cut into cubes. Then add sour cream, finely chopped green onions and fill the prepared tomatoes with this mixture. Sprinkle with herbs on top.

Possible contraindications

Waves should not be eaten by women during pregnancy and lactation. Despite the healing properties, mushrooms are contraindicated for people with the following pathologies:

Cholecystitis.
Pancreatitis
Gastritis with low acidity.

What does a russula look like: description and types of mushroom

With insufficient heat treatment and violation of the cooking technology, the use of such mushrooms can lead to food poisoning and disruption of the gastrointestinal tract, accompanied by nausea, vomiting and diarrhea.

Volushka mushrooms: benefit and harm to humans

In Europe, the waves are considered poisonous and harmful to the human body mushrooms. It is believed that the toxic properties of these mushrooms can cause gastrointestinal upset. However, in other countries, for example, in Finland, this opinion regarding waves is not shared, and they are boldly used for food.

In addition to its excellent taste, the volnushka mushroom can also boast of its usefulness. So, the benefits of waves:

This type of mushroom is very rich in protein, which cannot but draw attention to it.
The chemical composition of the mushroom is surprising. Here you will find various vitamins necessary for our body, and glucose with fructose, as well as the folic acid and nicotinic acid we need. Agree, it's pretty good for such, at first glance, unsightly mushrooms.
Let's move on to minerals, which we also really need for the normal functioning of the whole organism. Calcium, potassium, magnesium, phosphorus - and this is not the whole list.
Mushrooms have anti-inflammatory and antibacterial effects.

Waves can significantly increase human immunity. Of course, one should not forget about the "healthy" amount of mushrooms consumed. Good is that in moderation. If you decide that by eating a huge amount of mushrooms, you will immediately become healthy, then your opinion will be wrong.
Waves can improve human vision. Again, this refers to a slight improvement in vision, and where possible. Mushrooms cannot perform a miracle.
They perfectly restore the lost strength of the body.
Thanks to its truly rich composition, it promotes the growth of hair and nails. Improves the condition of nails, hair and skin.

Now, here are some interesting facts about mushrooms:

Mushrooms are a great substitute for meat. Just 150 g of mushrooms can easily provide your body with a daily protein requirement.
The mushroom hat contains much more protein.
This product is low in calories, which means that it helps to normalize metabolism and, accordingly, helps to lose weight.
Due to the fact that mushrooms contain quite a lot of vitamin B, they are an excellent soothing agent.
Regularly eating mushrooms can significantly improve the general condition of the body and increase immunity.
In order for the mushrooms to be better absorbed by your body, you need to cook them in sour cream or butter.

The harm and benefits of the wave
Contraindications:

Despite the fact that the mushrooms are very tasty mushrooms, they can not be eaten by everyone and not always. First, of course, you need to exclude such mushrooms from the diet of young children. Most often, mushrooms are not given to children under 7-8 years old. Also, mushrooms should not be eaten by pregnant women and women who breastfeed babies.
Now let's move on to diseases. Those who suffer from gastritis, cholecystitis, pancreatitis and other ailments of the gastrointestinal tract should refrain from eating this delicacy.
They also convincingly insist that people without a gallbladder cannot eat mushrooms either.
Also remember that you cannot collect and eat old, overgrown, decrepit mushrooms. Since our mushrooms are conditionally edible mushrooms, they must be soaked and boiled before use. The broth must be poured, it is strictly forbidden to use it for food.

Difference from doubles

Some confuse wolfworms with inedible milkers, they are similar, but there are signs by which it is easier to distinguish. Description of doubles:

Miller is sticky dark gray, sticky to the touch, odorless.
Liver millet - brownish color, very tall, on a thin long stem with a smooth funnel-shaped cap and yellowish milky juice.
Spiny milky - scaly, like a fish, pink-brown, odorless.

If there are suspicions that a false mushroom has been encountered, it is better not to take it, but after bringing it home, be sure to ask more experienced mushroom pickers about the edibility of the find.

Types of these mushrooms, appearance

Mushrooms belong to the genus of lactarius - lamellar mushrooms, which contain thick bitter juice in the pulp. They are ranked as the second of the four categories of edible mushrooms.

There are such subspecies:

white waves (whites);
swamp waves (pale milky);
yellow waves (waves);
pink waves (volzhanki);
gray waves (serushki or gray lactarius).

To taste, all varieties of waves do not differ from each other. The most common are pink and white waves.

Pink waves. The diameter of the cap is up to 15 centimeters, with a pattern of rings that resembles waves. The mushroom wolf has a pale pink convex cap, with a depression in the middle and curled edges. The plates are slightly lighter than the cap, very frequent and adherent. The cap of the mushroom, and especially its edges, is covered with thick hairs. The pulp of the mushroom is white (sometimes pink).

White waves. The size of the white wave is smaller than the pink one. The hat is 4 to 10 centimeters in diameter. The leg is no more than 5 centimeters. There is no pattern on the white cap, but the color of the mushroom is slightly darker in the center than at the edges. The flesh is the same as the bonnet.

How to soak?

Because of the juice secreted by the mushrooms, they can taste bitter. To get rid of the unpleasant taste, you need to soak the waves for a long time. But just pouring liquid on the mushrooms is not enough. To soak the waves, you need to mix cold water with salt. The latter does not need to be added too much, the liquid should turn out to be only slightly salty, and not brine. It is soaking that will help remove the bitterness from the waves.

As for the soaking time, here the rule should be followed: the longer, the better. Ideally, it will take at least a day for the mushrooms to become tasty. But it is better if they stay in the water for three days.

So that during the soaking period the water does not stagnate and an unpleasant aroma does not appear, it is necessary to change the water twice a day.

How to cook properly

The most important thing in the preparation of the waves is soaking and preliminary (before salting) boiling. They are used in appetizers, salads or gravies. Can also be frozen in the freezer.

Fruit bodies are bitter, so they are first cleaned of the earth and soaked for 2 days, changing the water and rinsing the dishes every 4-5 hours. Then they boil for another hour, draining the water (do not use it anywhere - it is poisonous).

Cold salting

For 8 kg of mushrooms, take: 150 g of salt, 15 g of citric acid, 60 g of dill seeds, 30 g of caraway seeds and 4 medium cabbage leaves.

All dry ingredients are mixed with salt, the mushrooms are placed in a dish, thickly sprinkling each layer with the mixture. A cabbage leaf is placed over the latter, and a load is placed on top. Pickles should not be consumed earlier than 2 months.

Hot salting

You can eat mushrooms in 2-3 days, but they are not as strong and crunchy as in the previous method.

For 1 kg of processed mushrooms take: 1 liter of water, 2 tbsp. spoons of coarse salt, 2 pcs. bay leaf, 1 large onion, 1 tbsp. a spoonful of allspice with peas.Optionally, add 2-3 cloves of garlic, black currant leaves and dill umbrellas.

Preparation:

a cap without a leg is boiled for 15 minutes in boiling water, washed under cold water;
put in a saucepan with lavrushka, onion, peppercorns and water, boil for another 5 minutes, add salt;
pour the cooled mixture into jars and eat after 2 days.

Attention! The use of iodized salt for salting is not recommended due to its specific properties.

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Waves on the territory of Russia have historically been used for food for a very long time. Therefore, a whole culture of storage, pre-processing, preparation and consumption of these mushrooms has been formed. So, for example, it is recommended:
Do not use copper, pewter or cast iron pots to cook the waves.
The knife must be made of stainless steel.
It is advisable to eat cooked dishes from the waves on the day of preparation, especially if they were cooked with potatoes. Therefore, it is better to cook them at one time (this does not apply to pickling or salting).
You can store the remaining dish for no more than a day at a temperature of 2-4 ℃.
It is better to store unprocessed mushrooms in the refrigerator (not washed or chopped).

Advice. It is best to take young fruit bodies for salting with a cap diameter of no more than 3-4 cm.

Application in medicine

Based on the descriptions of traditional healers and professional doctors, it is useful for:
fight against inflammatory processes of various kinds by strengthening the immune system;
stimulating metabolic processes;
relief of pain syndromes;
toning the body that has undergone great physical or mental stress;
fight against pathogens;
elimination of skin problems;
cleaning the vascular system;
optimization of the nervous system.

The abundance of nutrients and beneficial properties of the discussed mushroom make it possible to use it in medicine as an adjuvant.