Molokanka is a mushroom, similar to a mushroom. Preparation of Milk Mushrooms

"Quiet hunting", starting from the second half of summer (and often even earlier), carries into the forest crowds of mushroom pickers. Someone already knows the secret paths and "bread" places, someone has barely begun to master the subtle science of searching for prey. And those with ease can be misleading molokanka - a mushroom, similar in appearance to white mushrooms, but very different from it in taste. And not for the better.

Description of mushroom

Molokanka is a mushroom, which has other names among the people. It is called a felt mushroom, then a squeak, then a milk, then a squeak. Milk growers of very large sizes grow: the hat in diameter can reach a quarter of a meter, and the height of the leg is 10 centimeters. With age, the white color of the fungus acquires a yellowish hue, and the cap is a funnel-like shape. The plates below it are rare, sometimes with dark spots.

Molokanka is a family fungus. There are whole clearings, sown with copies of all ages and sizes. Skripuns settle under birches and aspens, but only solitary: deep into the forest, they are seldom taken. They love the sun, moss or deciduous litter.

How to distinguish molokanka from mushrooms

The main trouble for a beginner mushroom picker is to collect a full basket of pseudo-loaders, to boast to neighbors, to spend time preparing, and afterwards to shamefully throw the crop into garbage. Find them much easier: experienced "hunters" pass by without paying attention to these fungi. So you need to know the special signs that the Molokanka can boast of. The mushroom really looks like a mushroom, but you can still identify it.

First, the mushroom is fuzzed, with concentric zones, and the "fake" is smooth. Secondly, the "milk" emitted by the mushroom quickly turns yellow in the air. The juice of the squeak retains its original color. Thirdly, the flesh of Molokanka is more dense and dry. Yes, and hats in mushrooms, despite the striking similarity, have several different shapes: the mushroom edges are slightly tucked down, the creaking is slightly wrapped up.

Milk mushrooms: how to cook. Preparatory stage

The whole problem is bitter juice. In addition, a felted mushroom has a rather hard flesh, and this must be dealt with somehow. Therefore, in the Union, the scripts belonged to the fourth category of edibility, and "beyond the hill" they are generally considered inedible. Nevertheless, the sense of them can be. And the preparation of milk mushrooms begins with their diligent steeping. For him, extraction is sorted and sorted. All worms sampled are removed. Dents from puncture of branches and needles, if they are, are also cut off with a part of the cap. The mushrooms are washed several times and soaked - water is poured into the pelvis, which completely covers the molochanka, and not very heavy burdens are placed on top, so that the mushrooms do not float up.

Change the water as often as possible. After the first night in the water, foam is sure to form. Before pouring new water, the mushrooms are washed several times. The soak will last about five days. In this case, the fungi will decrease in volume - with water from them the bitterness which takes up to the fifth part of weight is removed. "Do not load" the basin with new Molokans, it is better to soak them in another vessel, otherwise the bile from them will not be completely eliminated.

Ideally, it would be nice to have a trickle under the house with flowing (and clean!) Water. Then the initial stage would not require the application of excessive effort - loaded into the grid and tied to the nearest birch tree. Unfortunately, in the city this is an unattainable dream. But if you are engaged in salting in the country, ask the nearest ponds or unused wells.

Second stage: decoction

The next stage is much less time-consuming. The soaked Molokans are loaded into a larger pan, poured with fresh water and brought to a confident, but not excessive, boil. Cook need not for long, about five minutes, during which your task is only to remove the noise of rising foam with debris. Drain the water is not enough, it must be well drained. Usually mushrooms are laid out portion by part in a colander. When after shaking this drop does not fall, you can pawn the next portion.

Directly pickling

So, you have fully prepared mumps mumps. How to salt - a separate song, although not too difficult to perform. In the absence of a cask, it is recommended to put an enamel bucket in the case without chips on the inner surface.

Large hats can be cut - purely for convenience of use. The mushrooms are interlaced with half-dressed garlic (about a head leaves), thin horseradish root slices, leaves of magnolia vine and black currant, seeds of dill (or its umbrellas). Let's say black pepper in peas, but not too much. Each layer wakes up with a coffee spoon of salt. The top of the bucket is closed with clean gauze, it is put on a wide plate and the load - a three-liter bottle of water will be enough. The state should be watched vigilantly: if mold forms on the gauze, it must be washed. And it's better to replace a new one, it's not so expensive.

Molokans will be from a couple of weeks to a month depending on the temperature. The warmer - the faster, the colder - the more delicious. Keep them better in coolness, and eat - like any other salted mushrooms.