A real pile - how it looks and where it grows

A lot of different mushrooms are growing in Russia. But connoisseurs of "quiet hunting" are sure that special luck falls to someone who gets to the place where the mushrooms grow. After all, you can very quickly fill a huge basket of fragrant mushrooms. An experienced mushroom picker will easily distinguish this white fungus, which has a pubescent hat and a yellowish mycelium.

Why are mushrooms so called

To answer this question, you need to know how and where they grow. These mushrooms "live" in large families, in the people they are called piles or piles. Many believe that it was for this feature that the edible mushrooms were so named.

Even if you are well aware of where these wonderful mushrooms grow, they need to learn how to look. They are beautifully masked under a layer of foliage, fallen pine needles. Mushroom pickers go for mushrooms in the early morning - about five hours. With a need to take a long stick, which you can probe all the suspicious bumps under the birches, or near stumps. It is with these trees that these fungi prefer to grow in symbiosis, creating mycorrhizas.

There is another version of why these fungi were named that way. The word "gruel" appeared from Hebrew and in translation means "having a notch". True, it is well known that the cap of this fungus is funnel-shaped. Therefore, specialists do not take this version seriously.

What do the mackerel look like?

The grapes have several varieties. They all grow in groups. Hats of adult specimens often reach 30 cm in diameter. The grapes, photos of which you can see in our article, are edible mushrooms. They are suitable for pickling and pickling.

Yellow mushrooms

This noticeable fungus is distinguished by a yellow hat, which in diameter can reach 28 cm. But more often there are medium specimens, with the size of a cap from 6 to 10 cm. Sometimes it is colored brown or golden in color, with small scales. The hat of young mushrooms is slightly convex, then it straightens or becomes concave. Its edges, as a rule, are bent inside. It is smooth to the touch, in damp weather can become mucous.

The leg of the yellow mushroom is 5-12 cm, has characteristic bright yellow fossa and grooves, sticky. It is hollow, but very strong. Plates are frequent, in adult specimens there are brown spots. The flesh of the yellow mushroom is white, but on the cut it quickly turns yellow when interacting with air. Has a weak but very pleasant aroma.

Yellow mushrooms are similar to a mushroom fringe, real and purple. A friable mushroom is found in deciduous forests. It does not have any dents on the foot. A non-edible purple mushroom is distinguished by lilac milky juice.

Yellow mushrooms, the collection time of which is from the beginning of July to the middle of October, is most often found in countries of Eurasia with a temperate climate.

Mushroom pickers believe that this is a very tasty kind of mushrooms. Before use, they are pre-soaked and boiled.

The pear is bitter

This variety is slightly smaller than the yellow mushrooms. Their hat rarely exceeds 10 cm. As a rule, it is colored brown or reddish, in the form of a bell, it eventually straightens, a small bump appears in the center. Mature specimens have a depressed head. To the touch it is smooth, has a slight pubescence, in wet weather it can be sticky. Bitter mushrooms, photos of which can often be seen in special editions for mushroom pickers, have a leg up to 9 cm high. It is thin, cylindrical in shape. Its color is similar to a hat. Covered with light light down, markedly thickened at the base. Plates are not very wide and frequent.

The flesh of these fungi is characterized by brittleness, on the cut it emits white milky juice. It practically has no smell. The mushroom was named for its bitter peppery taste.

These mushrooms, the description of which resembles the inedible mlechnik liver, are distinguished by the fact that in the latter the milky juice turns yellow in the air.

Grapes are growing bitter from the first half of July to the beginning of October in almost all countries in northern Europe and Asia. Prefers acidic soils of coniferous forests, less common in dense birch forests.

These mushrooms are suitable for pickling, but after a long (10-12 hours) soaking with a change of water. This is necessary to remove bitterness. Under the influence of the brine these edible mushrooms noticeably darken.

In folk medicine, these fungi are not used. But scientists managed to isolate from them a special substance that inhibits the growth of bacteria of hay and intestinal rods, Staphylococcus aureus.

It is necessary to know that this species is capable of accumulating radioactive substances (cesium-137 nuclide) in its tissues that settle in the muscles and liver of a person, therefore it is strictly forbidden to collect this fungus in areas with an increased level of radioactive contamination.

Mushrooms red-brown

Another kind of edible mushrooms. These mushrooms have fairly large hats - their diameter reaches 18 cm. They are matte, painted in light brown tones, much less often with a bright orange or red shade. In young specimens, the cap is rounded, but gradually it straightens, and then acquires a depressed shape. To the touch, it is usually smooth and dry, but sometimes it is covered with a network of small cracks, and in wet weather it becomes sticky and mucous.

The red-brown mackerel has a leg from 3 to 12 cm in height. It is quite strong, has a cylindrical shape, to the touch - velvety. Its color usually does not differ from the color of the cap. There are frequent and narrow plates, which are painted in a light pink or yellow tint, but more often completely white. When pressing, brown spots appear on the surface.

These mushrooms are very friable flesh, which can be painted white or reddish. She tastes sweet. Another characteristic feature - the freshly cut mushroom has the smell of boiled crabs or herrings.

These mushrooms have a double - mlechnik not very smooth. How to distinguish between mushrooms? Mlichnik is much smaller in size, and the skin on his bonnet almost never crack.

Red-brown mushrooms grow from the first August and until the second half of October in all countries of Europe. They can be found in various forests. Feel good on wet, dark areas. These mushrooms are very tasty in fried and salted form.

Masticated pepper

For acrid and pungent taste, this fungus was so called. What do the peppery moths look like? They have a whitish hat that does not have zones marked on the surface, dense fleshy. Plates are very often located. They are painted in a yellowish white color. In young specimens the flesh is white, later it turns yellow, on a fracture - a light greenish hue.

Pepper mushroom is considered to be the lowest grade variety. Nevertheless, such mushrooms can be salted, if they are well soaked or boiled. They are very similar to the creak and forklift white, but from the first they are characterized by frequent plates, unopened smooth bonnet and fleshy green on the fracture, and from the second - with milky juice.

White real mushroom

So we got to the "king" of all the gruel. Since the beginning of the XIX century in Russia so called pepper mushrooms. But in 1942 the famous scientist, mycologist B. Vasilkov proved that the present should be considered the species Lactarius resimus.

A real mushroom is a rather impressive mushroom. His hat is white or yellowish in color and can reach a diameter of 25 cm. In young specimens, it is flat, but gradually takes the shape of a funnel. From the inside of the edge of the bonnet bent, there is almost always a noticeable downy.

In our article you see a real mushroom. Look carefully at the photo. On his hat there is always plant debris, which on the mushrooms sticks more often than other types of mushrooms.

The mushroom is now firmly on a pedicel, whose height is from 3 to 9 cm. It can be white or yellowish, always hollow, and has a cylindrical shape.

Flesh white with milky juice. Note that when interacting with air, it acquires a dirty yellow or grayish color. This flavor is similar to the aroma of fresh fruit.

Similar to the real ones:

• White forks that do not have milky juice;
• The scriptress, whose hat is more pubescent;
• White whitish, much smaller fungus;
• Aspen mackerel, occurs under the aspen, where the real mushroom does not grow.

This wonderful mushroom appears in early July and can be collected until the end of September in Siberia, the Volga region and the Urals.

Where it grows

The real mushroom is most often found in pine-birch and spruce forests of Central Russia, in Transbaikalia, in Western Siberia. In the Urals and in the Volga region they are called raw mushrooms. This is explained by the mucous surface of the cap. In Siberia, they were called the right-handed mushrooms; Real.

Eating

The real mushrooms are usually salted after prolonged boiling. This allows you to remove the bitterness. Juicy and fleshy mushrooms after they are poured with brine, acquire a slightly bluish shade. Forty days later they are ready for use.

Traditionally, in Siberia, these geese are salted with red-tulips and freckles. With them they prepare pies, offer guests cold mushrooms under horse-radish, with butter. In Western Europe, these mushrooms are considered inedible, and in Russia they have long been called "mushroom kings".

Beneficial features

Mushrooms are true for low-calorie foods, so it is often used in dietary nutrition, it helps to reduce weight. It includes digestible minerals and vitamins. Particularly prized in its content of vitamin D. Scientists have found that white mushrooms stabilize blood sugar, so it is especially useful for people with diabetes. In addition, the composition of these fungi include substances that have antibacterial properties, so it is desirable to use them during viral epidemics. Their special activity against Koch's rods is noted. This allows you to use real grapes, more precisely drawing them out, to make a medicine for tuberculosis.