These mushrooms have always occupied a special place among the variety of mushroom species. Thanks to their unique taste, they have gained many fans. But it should be understood that these mushrooms are only conditionally poisonous, so everyone needs to know the types of milk mushrooms.
It is almost impossible to refuse the culinary delights of these magnificent mushrooms; they are spicy, with a pronounced mushroom flavor and a crispy crust. But is it possible to get poisoned by milk mushrooms? This possibility exists, and the disease is quite severe - with weakness, profuse vomiting, elevated temperature, even mental disorders are possible.
Milk mushroom is one of the most popular edible mushrooms
Every person needs to know the benefits and harms of these magnificent mushrooms (which ones should be consumed and which ones should be avoided), as well as familiarize themselves with preventive and therapeutic measures.
Causes and signs of poisoning
Poisoning occurs mainly due to improper collection and heat treatment. You should know that not all types of mushrooms can be used for cooking. Before you start picking mushrooms, you should learn to recognize them.
The following varieties are suitable for cooking:
- Mushrooms with a small stem and a funnel-shaped cap of significant diameter are completely harmless. These mushrooms are also called “wet”, “white”, and also “raw milk mushroom”. They are characterized by a sweetish taste and a pleasant forest aroma.
- Greenish-black mushrooms are not inferior in taste; they are also called “black” milk mushrooms. They are very tasty and aromatic, despite the extraordinary appearance. For some gourmets, these mushrooms are a delicacy.
- There are also false milk mushrooms: camphor milk mushrooms, pepper milk mushrooms, you don’t come across edible mushroom-violin. If you press the blade of a knife on the mushroom, it makes a special sound, and the pepper mushroom has the aroma of hot pepper.
The first signs of poisoning are diarrhea, vomiting, nausea
Mushroom poisoning with milk mushrooms will not lead to fatal outcome, but acute gastroenteritis may occur if it is not properly processed before eating. In any case, you should consult a doctor for advice and help. The first signs can be noticed within an hour or two. There are cases of symptoms occurring within two to three days.
The first signs include: diarrhea, stomach pain, vomiting and nausea. A doctor's help is necessary as dehydration occurs, manifested in pale skin, low blood pressure and small volume of urine. When acute gastroenteritis occurs, severe pain and dizziness, disturbances of consciousness and fainting.
Clinical picture of poisoning
The symptoms described above occur a short period of time after eating. Symptoms have much in common with intoxication from others harmful substances. The main features include:
- trembling;
- pain and cramps in the stomach;
- pale skin, sometimes the appearance of a yellowish tint;
- chills;
- difficulty breathing;
- the appearance of cardiac arrhythmia;
- systematic vomiting and diarrhea;
- the occurrence of hallucinations;
- problems with spatial orientation;
- unusual behavior, delirium.
Poisoning false milk mushrooms has pronounced symptoms
First aid
If the first symptoms are noticed, call ambulance should be mandatory, and then take independent measures:
- drink more than five glasses of salt solution (to prepare, you need to stir a tablespoon of salt in a liter of water) and induce vomiting (to do this, apply it to the root of the tongue);
- It is also recommended to drink a drug with a laxative effect;
- Next, you need to lie under a warm blanket, warming your limbs;
- Until the doctors arrive, continue to drink fluids (saline solutions or warm water).
It is strictly not recommended to drink alcohol or food if poisoned. You should not take painkillers and antipyretics. This may prevent the doctor from identifying the causes and symptoms, as well as prescribing the correct treatment.
Treatment of poisoning
Usually it does not present significant difficulties if you start on time, and follows the general principles:
- stop receipt toxic substances;
- cleansing the body of toxic substances (cleansing the intestines and stomach, taking sorbents);
- treatment of symptoms (often antiemetic drugs).
Collect mushrooms in ecologically clean forests
Poisoning prevention measures
“Hunting” for milk mushrooms should be carried out only in ecologically clean forests with a proven reputation; only edible ones should be collected.
- old, wormy mushrooms should never be placed in the trash.
- It is necessary to soak the mushrooms for at least three days.
- Mushrooms should definitely be salted, as this natural preservative promotes longer storage of mushrooms.
Important! Poisoning from even the edible white or black varieties should not be treated at home. Qualified assistance from a toxicologist is required.
Types of edible milk mushrooms
- White milk mushroom, aka real milk mushroom. It can be found in birch forests. The adult white milk mushroom has a cap up to 21 cm in diameter and a short stem. Real breast milk boasts a fruity aroma and dense flesh. Eat white milk mushroom it is possible only after soaking in water for two days (the water should be changed at least three times a day) and after 30-40 days from the day of salting. 40-60 days of salting are necessary for other mushrooms.
- Black mushroom mushroom. It is characterized by the presence of an olive or black cap. You can find it under coniferous trees and birches. Black milk mushroom is very popular.
- Yellow milk mushroom, similar to white, but its cap is golden and then yellow. Loves the company of birches.
- Aspen mushroom. His hat is dirty white, and the plates are reddish-pink in color. Loves the neighborhood of poplars and aspens.
- red in color, you can find it in oak groves. The plates are creamy-yellow, and the cap is orange-yellow.
- Dry milk mushroom grows in deciduous and mixed forests. You can enjoy the load with pleasure; they are not characterized by bitterness at all. Dried milk mushrooms look like ordinary mushrooms, but they feel drier to the touch.
Oak milk mushroom is edible and absolutely safe
Types of inedible milk mushrooms.
Listed above edible species, but not everyone knows how many types of mushrooms there are that are inedible. These mushrooms include the following types:
- Pepper milk. The color is white and cream, it stands out milky juice, changing color when interacting with air. Pepper milk has an unpleasant taste, but can be used as pepper if properly dried.
- Gray-pink milky. The hat is pinkish shiny, flat. The leg is cylindrical.
- Resinous black mushrooms. The hat is chocolate, dark brown, slightly pressed inward. The leg expands upward.
- Golden milky mushrooms. Red, light beige or matte hat with stripes or spots. The golden-yellow breast has a thickened stalk at the base.
Beware of false milk mushrooms!
For mushroom pickers who know how to wait, this type of mushroom is excellent option, because searching for them requires attention, and preparation takes a long time. Experienced mushroom lovers are sure that they should not cook without salting, as the best mushrooms are lost. taste qualities. But one thing can be said for sure: the resulting great taste is worth the lengthy preparation.
Video
How to recognize the symptoms of mushroom poisoning? Watch in this video.
White milk mushroom is a very interesting specimen for mushroom pickers. Among other mushrooms belonging to the mushroom family, it is the most popular. It is in particular demand among professional mushroom pickers due to its taste.
White milk mushrooms always grow in heaps, so collecting them in the forest is a pleasure.
Origin of the name of the mushroom
There are many versions of where the name “milk mushroom” came from.
The most common version explains it this way: from the word “pile” (that is, heap), which is due to the nature of the growth of mushrooms of this species. This mushroom has many other names: raw milk mushroom, real, etc.
Milk mushrooms are collected from June to the end of September.
The breast was so named because of its white color. It is called raw because of the presence of a characteristic odor and a slightly slimy coating. It belongs to the laticifers, as it contains enough a large number of milky juice. It is classified in the first class, which includes edible mushrooms.
The species in question grows mainly in the north and northwest of the Euro-Asian continent. This is due to suitable climatic conditions. You can find such milk mushrooms in mixed ones, deciduous forests, most of all he prefers birch and aspen plantations. But in a coniferous forest it is very difficult to find raw milk mushrooms.
The season for collecting milk mushrooms begins in July and ends in September. Although in some areas you can meet them as early as June.
Such mushrooms like to grow in special climatic conditions. The most suitable temperature regime— +10° C. For a rich harvest you need high humidity, rainy weather.
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How to find white milk mushrooms?
To distinguish the white milk mushroom from similar mushrooms, it is worth finding out what characteristics it has. So, let's start with the hat. Young mushrooms have a white or milky cap. Its diameter reaches 5-8 cm. Its shape resembles a slightly convex saucer.
The plates of the skep are found on the stem, the cap is wavy in shape.
But an adult milk mushroom has a yellowish cap. Sometimes there may be yellowish spots on it. Its shape is funnel-shaped, but the edges are slightly turned inward. Interior has oblong plates yellow color. The diameter of the cap of an adult mushroom reaches 20 cm.
The leg of the white milk mushroom has the same color as top part mushroom. Its length usually reaches 6 cm, width - 4 cm. It is hollow inside. When collecting milk mushrooms, the mushroom picker can see how the cut stands out in large quantities milky juice It has a white color and a characteristic odor. It is he who will help determine that it is not a dry mushroom, but a white one.
What other characteristics does a real milk mushroom have? It takes quite a long time to find it. It is worth arming yourself with some kind of stick with which you need to probe various tubercles and bulges. This mushroom is always hidden under a layer of leaves or under moss, so it does not always look clean.
White milk mushrooms never grow alone. If you are lucky enough to find the treasured clearing, then you can be sure that the basket will be filled quite quickly. When you cut them, you can immediately feel the subtle notes of fruity aroma. Exist false mushrooms, which are very similar to white milk mushrooms. They grow in almost the same conditions, but are classified as conditionally edible. You can distinguish them by the taste of the milky juice. For the former it is bitter, but for the latter it has a sweetish aftertaste.
The most similar to real milk mushrooms are the creaking ones. They really creak on the teeth, but outwardly they have almost the same appearance, so it is very easy to confuse them. Unlike raw ones, they are much cleaner, since they grow on the surface and are never wormy.
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Why do they prefer this type?
Milk mushrooms are not suitable for frying, but are ideal for pickling.
The mushrooms in question are very popular among the Slavs. IN European countries they did not gain much popularity. White milk mushrooms are very useful. These mushrooms contain great amount useful microelements, vitamins B and C. The amount of protein reaches 32%, which can be compared with products such as milk and meat. The calorie content of this product is only 18 kcal per 100 g. Therefore, it is not surprising that the percentage of fat reaches only 6% of the total.
This composition is suitable for those who are on a diet, do not eat meat or fast. Dishes containing raw milk mushrooms can easily be replaced meat dishes. This is possible due to the dense structure of the pulp, which resembles meat. Old mushrooms cannot be used in cooking, so mushroom pickers collect only young ones, as they have the best taste characteristics, and also less labor-intensive to prepare.
Milk mushrooms are not suitable for frying, because as a result of processing they leave a bitter aftertaste. It is better to boil milk mushrooms after properly preparing the mushrooms. The best option- pickling. Salted milk mushrooms are a delicious dish that can be served as a complete snack or as a side dish for meat.
Boiled mushrooms should be soaked for 24 hours in advance; it is advisable to change the water every 2 hours. Then boil for 2 hours over low heat. The resulting product can be used as a filling for pies, pizza, or as a main dish.
The cap of a milk mushroom with a diameter of 5-12 cm, at first convex, then concave-spread or funnel-shaped, often asymmetrical, with a folded, and over time with a lowered, wavy or lobed edge, dirty lilac-gray or brownish-lilac-gray with a lead color, with with darker concentric stripes or without them, dry, slightly sticky when moistened, darkens when pressed.
The plates are descending, thick, very sparse, with intermediate veins, often zigzag, light yellow-ocher.
Leg 3-8 X 1.5-3.5 cm, the same color as the cap, first compacted, then hollow. The pulp is yellowish-whitish, lilac-brownish under the skin, pungent and pungent, with a pleasant odor, the milky juice is white, pungent.
Spores are 7-8 X 6-6.5 microns, creamy in mass.
Milk mushrooms grow in deciduous trees, less often in coniferous forests. Fruiting bodies form in July - September. Good criteria For growth, damp and fresh forests and oak forests can be considered. Occasionally found in damp subori. Rarely found in young animals. It is collected in middle-aged, mature and overmature plantings in depressions of the microrelief, small saucer-shaped holes under last year's fallen leaves, litter, and pine needles. Mushrooms slightly lift the litter, forming tubercles and hummocks.
Milk mushrooms grow in large colonies (groups) from several pieces to 2 - 3 10s. In 1 – 2 hours, a mushroom picker can collect several kg of milk mushrooms.
Milk mushrooms are significantly larger in size and weight than camelina. Average weight 1 harvested mushroom is 120 g, and the size of the cap reaches 25 cm in diameter. But when harvesting, mushrooms with cap sizes up to 5 are classified as the first grade, and 10 cm as the second grade. Raw material base Harvesting is not limited to certain forest growth and taxation indicators. There are not enough places for constant fruiting of these mushrooms in Ukraine. It happens that in very similar forests, in the same forest conditions, milk mushrooms grow only in a certain area.
In most cases, milk mushrooms are found in transition zone from Polesie to the Forest-Steppe and in the Carpathian region (Ternopil, Khmelnitsky, flat part Lviv region), where mushrooms are collected by the population for their own needs. Poisonous doubles does not have. The common breast milk is similar to the pepper milk breast and Skripitsa, which, in contrast, has a dry cap with a bare edge, abundant white milky juice that does not turn yellow in the air. It has a dry, hairless cap and absolutely no milky juice. In the blue milk mushroom, which is also similar to the ordinary milk mushroom, the flesh actively turns blue at the break.
Milk mushrooms are most often eaten salted.
Other names: white milk mushroom, given milk mushroom, pravsky milk mushroom, raw milk mushroom.
The cap is large, up to 20 cm in diameter, milky white with yellow, slightly slimy, sticky, the edges are shaggy, steeply turned inward. On the surface of the cap there are faintly visible liquid concentric zones, often with brownish spots.
In young mushrooms, the cap is almost flat, depressed in the middle, with maturity it becomes funnel-shaped, slightly pubescent, and always wet.
The pulp is fleshy, juicy, elastic, strong, but brittle, white, does not change color when broken, with a specific pleasant “milk” smell. The milky juice is white, pungent, bitter in taste, and instantly turns yellow in air.
The plates are wide, very rare, descending along the stem, adherent to it, snow-white or cream. Spore powder is white. The leg is small, up to 6 cm, up to 5 cm wide, smooth, strong, hollow inside in mature mushrooms, white in color with rare yellow hollows. Grows in birch and oak forests or in plantings with an admixture of birch, oak, linden.
This is a very valuable edible mushroom. White milk mushroom is an edible mushroom of the first category from the Russula family. Considered one of the most best mushrooms in pickling and is famous as the most famous mushroom Russian cuisine. Before salting, mushrooms should be soaked to remove the caustic juice. Cooking, drying and frying is not recommended; young mushrooms can be pickled.
Mushrooms grow in July – October. They bear fruit most of all in September - October, when the age of insects noticeably decreases, therefore less than other species are damaged by larvae. Fruiting bodies develop over a number of days.
The cap of the Dark Milk 5-20 cm in diameter, at first convex, then broadly funnel-shaped, with a hairy edge curved down, sticky, greenish-brown, sometimes almost dark, with faintly visible concentric zones. The plates are adherent or slightly descending, often, narrow, whitish, darkening. The stem of the mushroom is 4-8 X 1-3 cm, cylindrical, with spots - depressions, 1 color with a cap or lighter than it, hollow in mature fruits. The pulp is developed, whitish-fawn, turns brown at the break, with a snow-white milky juice that does not change in the air, has a pungent taste, without a particular aroma.
It grows in spruce, birch and mixed forests from early summer until late autumn, singly and in groups, often very large.
The mushroom is very tasty; it is used for pickling and pickling, with a mandatory preparatory long soaking in water. When salted, it acquires a beautiful dark cherry color.
Cap of a red-brown breast with a diameter of 3-12 cm, densely fleshy, convex or flat-spread, slightly pressed in the center, finely fibrous, then bare, cracking from time to time, dry, red-orange-brown, brown-red or red-red-brown , without zones, with a lighter edge curved down.
The plates are not uncommon, narrow, yellowish-whitish, over time light or reddish-ocher, turning brown when pressed. Leg 3-12 X 0.8-3.5 cm, compacted, the color of the cap or lighter, in the upper part it is usually lighter, naked, darkens on contact.
The pulp is whitish, yellow, turns brown when cut, then turns brown, has a herring odor and is pleasant to the taste; The milky sap is white, does not change color in air, and turns a little gray when dried.
Spores 8-12 X 7-11 microns, with rare warts. Usually grows under oak trees.
Fruiting bodies form in July - October.
Valuable edible mushroom. Used fresh, pickled, salted.
The cap of the Camphor mushroom is 2-6 cm in diameter, convex, then convex or flat-spread, usually funnel-shaped in the middle, often with a tubercle, first with a drooping, and then almost even, from time to time ribbed edge, reddish-brown, dark red, brown -violet, violet-brown-red, more black in the center.
The plates are adherent or descending, narrow, frequent, brick-reddish. The leg is 3-5 X 0.3-1 cm, slightly bent from time to time, the color of the cap is either lighter, dark purple or violet at the base, first thin tomentose, then bare, compacted or hollow.
The pulp is red, sweet, with a camphor smell; The milky juice is white, bitter, and does not change color in air.
Spores are 7-8.5 X 6.5-7.5 microns, yellowish in mass.
Grows in coniferous and deciduous forests. Fruiting bodies are formed in June - November, often in very large groups.
An edible mushroom of low quality, eaten salted.
Cap of the Fragrant Milk 2-8 cm in diameter, convex, flat or concave, sometimes with a tubercle in the center, dry or sticky, lilac-gray or lilac-meat-gray, and sometimes grayish-pink-brownish, fibrous or slightly scaly, occasionally with indistinct concentric stripes. The plates are light and then reddish-ocher.
The stem is 2-8 x 0.5-1.5 cm, cylindrical, hollow over time, at first whitish, then the color of the cap, turns yellow when pressed. The pulp is whitish, compacted, acrid, fragrant; The milky juice is watery-white, sweet or slightly spicy, and does not change in air.
Spores are 6-8 X 5-7 microns, yellow in bulk.
Grows in humid forests under birch and alder. Fruiting bodies form in August - September.
Used fresh, pickled, salted.
The cap of the aspen milk mushroom can reach 25-30 cm in diameter, even young mushrooms quickly grow to such sizes. At first, the shape of the cap is round, but later it becomes flat-funnel-shaped, retaining the turned-up edges inherent in milk mushrooms. The general color is white, with spots; during periods of heavy rain, red spots are created on the surface. In general, the surface is very dirty, mushroom a long period develops underground, and only later, having already reached large sizes appears on the surface. The spore-bearing layer is generally pinkish, but becomes discolored in wet weather. The plates are not rare, slightly descending along the stem. The leg is thick and very small, the flesh of the leg is very compacted and knotty. The pulp of the mushroom has a pleasant fruity smell and releases a burning milky juice when cut.
The aspen mushroom grows in small bushes, several mushrooms each. It often occurs in places rich in willow or poplar trees. Less mushroom“adjacent” to the alder.
Confuse Aspen milk mushrooms with others it is quite simple, but as soon as you take together a certain number of species of laticifers, the difference becomes noticeable. In general, after a detailed acquaintance, it is difficult to confuse this species with others in the future.
The growth period begins in the middle of summer; closer to autumn, the mushrooms emerge to the surface, appearing as dirty white bushes of several fruiting bodies.
In terms of taste, the aspen milk mushroom is the main rival of the dark milk breast. It loses to it in only one way: the dirt on the surface of the cap sticks quite well, and scraping it off becomes problematic.
Milk mushrooms - autumn mushrooms
Once upon a time, the most famous mushrooms in Russian cuisine were milk mushrooms. Gradually they are losing their popularity and at the height of mushroom season remain untouched in the forest. Not experienced mushroom pickers, perhaps they doubt the edibility of large milky white mushrooms because of the caustic milky juice they secrete, or they simply do not know how to cook them correctly. In Rus', unlike Europe, where these mushrooms are not eaten, an appetizer made from salted milk mushrooms has always been very highly valued.
In the photo: White milk mushroom (Russula delica), also known as dry milk mushroom, svinushka
Real breast milk, or white breast milk. Description
It was the white milky juice of milk mushrooms, as well as the frequent white plates on the underside of the cap, that determined their belonging to the genus of mushrooms Lactarius - from the Latin “milk” of the Russulaceae family. Of all the milk mushrooms, the most valuable species is the real milk mushroom (Lactarius resimus), which is often called “white milk mushroom” or simply “milk milk.” In various localities, the white milk mushroom is known as the raw milk mushroom, the wet milk mushroom, or the pravskiy milk mushroom. There is no exact information about the origin of the name “mushroom” itself, but in our understanding the word is associated with something heavy and massive, which is the adult mushroom itself. It is also believed that the word is derived from the Old Slavonic “grud” (growing on a pile), or from “gruzdno” (to grow in a heap, in large groups), according to another version - from the Lithuanian “gruzdny” (fragile, brittle).
Real breast milk, or white milk breast, is edible agaric mushrooms. It is most common in the northern and northwestern regions of the European part of Russia, as well as in the Volga region, Siberia, and the Urals. White milk mushroom grows in deciduous and mixed forests, mainly under birch trees, forming under them large groups. The mushroom spends most of its time underground, and only when average daily temperature+ 8-10 oC the fruiting body of the fungus appears on the soil surface. For the Moscow region, milk mushrooms are the mushrooms of autumn.
The white milk mushroom is large. It has a flat-convex cap of white, milky or yellowish color with a diameter of more than 5 cm. In adult mushrooms, the cap takes the shape of a funnel with the edges turned inward and grows up to 20 cm in diameter. On the underside of the cap there are wide plates of white or cream color, with yellowish edges.
The leg of the milk mushroom is colored the same color as its cap. It is cylindrical in shape, low, and in old mushrooms it is hollow. Sometimes noticeable on the leg yellow spots or pits.
The flesh of the milk mushroom is white, dense, with a specific smell. The white milky juice contained in it is caustic and in air gradually acquires a sulfur-yellow color. Pre-soaking or boiling mushrooms helps get rid of bitterness.
In the photo: Real milk mushroom (Lactarius resimus), also known as white milk mushroom, raw milk mushroom, white milk mushroom, Pravsky milk mushroom
As the milk mushroom grows, particles of soil, blades of grass, leaves, and twigs stick to its slimy wet cap. This makes young mushrooms sometimes difficult to notice in autumn forest. And milk mushrooms do not favor light; they hide from it under the foliage. Knowing this, experienced mushroom pickers go for mushrooms with a stick. Seeing a big one old milk mushroom, they will definitely use it to rake off the foliage from the protruding hillocks nearby; perhaps young milk mushrooms are hiding there.
Types of milk mushrooms
There are also other conditionally edible (require pre-soaking) types of milk mushrooms that are similar in appearance. These are Skripitsa (felt cap, the edges are not pubescent, grows near beech), Pepper breast (velvety smooth cap, milky juice turns green in the air), Aspen or poplar breast (grows under aspens and poplars, has a pinkish tint), White Volnushka (cap smaller than the real milk mushroom, more fluffy), etc. Particularly interesting is the white milk mushroom (Russula delica), which differs from the (real) white milk mushroom in the absence of milky juice, therefore it does not require pre-soaking and is immediately suitable for salting or pickling.
Other conditionally edible types of milk mushrooms differ from real milk mushrooms in the color of the skin and milky juice, as well as in size. For example, the yellow breast has a golden or dirty yellowish skin color. Its white flesh turns yellow when cut and releases a yellow milky juice. In blue milk mushrooms, when broken, the flesh becomes purple in color. The oak milkweed (aka saffron milk cap) has a red cap with yellowish plates. Black breast (nigella) is a dark olive color, sometimes almost black.
In the photo: Black milk mushroom (Lactarius resimus), also known as olive-black milk milk, nigella, black milk milk, black hollow milk mushroom, gypsy, black spruce milk milk, olive-brown milk milk
What are the benefits of milk mushrooms?
It was not for nothing that our ancestors valued milk mushrooms. Enjoying their taste, they knew about the benefits of these mushrooms. It is currently estimated that the dry matter of milk mushrooms contains 32% protein, that is, mushrooms actively compete in nutritional value with meat and milk. Milk mushrooms also contain fats (6.9%), sugars (4.25), extra active substances(5.8%), vitamins B, C, PP, etc. The calorie content of 100 g of milk mushrooms is 18.5 kcal. The real (white) milk mushroom belongs to the first category mushrooms. All edible milk mushrooms are pickled for the winter or pickled. For cooking, only salted and pickled milk mushrooms are used. Recipes for salted milk mushrooms are listed on the pages of our website.
In Rus', milk mushrooms have long been considered one of the best mushrooms. They were collected almost by the cartload, and filled with whole barrels. Europeans did not share such a love for these mushrooms, and in some regions they were considered completely unsuitable for food.
Milk mushrooms belong to the Russula family. They are distinguished from other mushrooms by their funnel-shaped cap, as well as their fairly high density and weight. There are many types of milk mushrooms - white, black, oak, yellow, aspen, etc. The real one is considered the most delicious and aromatic among all of them.
Useful properties of milk mushrooms
The main value of milk mushrooms is their high protein content. There is even more of it in these mushrooms than in beef and chicken meat. Moreover, the protein contained in them is absorbed by the body very well. In addition, milk mushrooms are rich in thiamine, ascorbic acid and riboflavin. They are also the only non-animal product containing vitamin D. This property of milk mushrooms can be very useful. At the same time, milk mushrooms perfectly saturate and give a long-lasting feeling of satiety.
Another advantage of milk mushrooms is that they do not lead to an increase in glucose levels. Therefore, diabetics can eat them without fear. Those wishing to lose weight are also recommended to consume aspen, yellow, black or white milk mushrooms. The benefit of mushrooms in this case lies in their ability to remove toxins, and due to their diuretic effect, excess fluid.
Uses milk mushrooms and traditional medicine. Their regular consumption has a beneficial effect on nervous system. With the help of such mushrooms you can prevent depression and nervousness, and reduce the likelihood of stress. Milk mushrooms also help in the treatment of certain diseases. Most often, traditional medicine uses them for diseases such as urolithiasis, cholelithiasis, emphysema.
Milk milk can have an antibacterial effect, so it is recommended to consume them during the epidemic season. These wonderful mushrooms strengthen the mucous membranes of the bronchi and lungs and prevent Koch bacilli from multiplying. That is why pepper milk mushrooms, the benefits of which are recognized even by official pharmaceuticals, are used to make drugs for tuberculosis.
Another valuable property is given to milk mushrooms, the biologically active substances they contain that can prevent the formation of salts in the kidneys uric acid. Thanks to this, such mushrooms can be used in the treatment of kidney stones. Experts for removing stones traditional medicine It is recommended to consume milk mushrooms slightly fried. It is worth including them in the diet during ischemia; in this case, it is recommended to eat one hundred grams of mushrooms per day.
Separately, it is worth noting the benefits of salted milk mushrooms. After undergoing the fermentation process, they acquire high enzymatic activity, anti-sclerotic and anti-inflammatory properties. Thanks to this, such milk mushrooms improve the functioning of the gastrointestinal tract and cleanse blood vessels. It is recommended to consume them on average 250 grams three times a week.
You can use milk mushrooms and externally. Alcohol tincture of them and inflammation, and also promotes tissue healing. There is evidence that milk mushrooms are even capable of removing warts. To do this, a piece of salted or fresh mushroom must be applied to the problem area overnight and secured with a bandage. If this procedure is done daily, the wart will disappear in a week.
Harm and contraindications of milk mushrooms
Milk mushrooms, unlike well-known champignons, which can even be eaten raw, conditionally edible mushrooms. Of course, this does not mean that they are poisonous, just that they are necessary 
handle correctly before starting cooking. After collecting milk mushrooms, you must soak them for two to three days, and it is advisable to change the water three times or at least twice a day. For soaking, you can use clean cold or salted water. As a result of this treatment, the bitterness will go away from the mushrooms and all toxic substances. After this, it is recommended to boil them for about twenty minutes, and then cook them at your own discretion.
Milk mushrooms prefer black soil, with rotting leaves, moist soil. You are unlikely to find them on sandy soil, since it does not retain moisture. You should look for milk mushrooms in the shade of trees, especially under birch trees, near stumps and in clearings with short grass. But keep in mind that such mushrooms are well “camouflaged.” Therefore, when looking for them, always pay attention to the mounds formed by fallen leaves. To avoid constantly bending down to check every suspicious place, you should find a strong twig and use it to push back the raised leaves.
When you find one mushroom, you don’t need to leave immediately, it’s better to look around, it is likely that you will be able to find many more mushrooms, since milk mushrooms often grow not individually, but in whole groups.
However, you need to know not only where, but also when to collect milk mushrooms. Each type of these mushrooms has its own fruiting period, but they are mainly collected from the end of July to September. Milk mushrooms grow best after frequent, but not too heavy rains. Of course, such mushrooms also appear after heavy rainfall, but they disappear very quickly. In summer, in dry weather, you will not be able to find milk mushrooms. It is best to collect them in early autumn, when dew falls on the grass in the morning.
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