When picking up the mushrooms and how to cook them?

There are a lot of edible mushrooms in our forests, but only three species belong to the highest category. The "holy trinity" includes white, red and mushrooms. Unfortunately, the latter is now undeservedly forgotten.

Many "mushroom pickers" in recent times have a general opinion that this mushroom in its qualities is at the level of trash. This is far from the case.

In ancient times, it was not for nothing called "royal", because of the taste and nutritional qualities you are unlikely to find something similar. So when do they collect the mushrooms? First, let's give at least basic information about their appearance.

In appearance it is an ordinary representative of plate mushrooms with a wide and massive bonnet. The shape is funnel-shaped, and the color varies from white to cream. The "patriarchs" have a diameter of up to 20 cm.

An important sign: in mushrooms of this species, the hat is always slightly damp, and it does not depend on the weather. And now we pass directly to the topic of when they collect the mushrooms.

Traditionally, it is believed that they should be looked for from the second half of July to the beginning of October. Above all, the probability of meeting them in birch groves. Quite often they can be seen in mixed forests with a predominance of hardwoods. Having found one mushroom, carefully look around: most likely, you will find a dozen more.

Please note that they grow best in a lowland area, as the dryness of soils does not tolerate. If the forest is dominated by sand and dry soil, then these fungi can not be sought.

We will disassemble, when collect mushrooms, depending on their kind.

1. A real, oak and aspen mushroom can be found from the second half of July to September.
2. A variety of bluish looking from the second half of July to the end of August.
3. Yellow and pepper species can be obtained from late July to early September.
4. Black mugs your basket will see if you follow it from late July to late September.

Of course, all these terms are quite arbitrary. It should be remembered only that when collecting mushrooms, in the forest should be quite wet. We have already said that on dry land you will never find them.

In addition, look at the local vegetation: if you see a thicket of horsetails, then it is highly probable that you will not find a single mushroom. This plant is the first sign of the acidity of the soil, which they do not tolerate.

It is generally believed that you need to collect only a classic mushroom, although this is not so. Let its varieties are not so valuable in the food plan, but the taste of them is no worse. The way of processing and salting them is no different. A particularly good black variety, which after salting gets a beautiful reddish color.

Do you remember how we talked about the fact that the mushrooms of the mackerel were very much appreciated? How can you cook them so that you get a delicacy on the way out?

First they need to be soaked in running water, and the duration of the process must be at least two days. Water should be slightly podsalivat and often change, as the milky juice of the mushrooms can spoil the taste of the dish. Only after this, the mushrooms can be salted. Within a month of standing under the yoke they will turn into a dish, quite worthy of the royal table.

These are the mushrooms. When you collect them, you already know.