Volnushka

It is no secret that we appreciate some mushrooms for their useful, and sometimes even healing properties, and others for their excellent taste. A bright representative of the most delicious mushrooms can deservedly be considered a wave. However, it is not without useful qualities. Today we will tell you about this type of mushroom in more detail. This is a mushroom belonging to the genus Milky, the Russula family.

Despite the existence of several species, outwardly they look about the same. Our material will be devoted to the two most popular varieties of wavelets - pink and white.

The cap of the mushroom is convex at a young age, but becomes flat with age, gets a deep depression in the middle. The diameter can reach from 4 to 12 centimeters.

The leg is strong and firm. In the youth of the fungus, it is solid, but over time it becomes hollow, has a characteristic pale pink color. Its height can be from 3 to 6 centimeters, and its width - 1-2 centimeters.

Plates descending along the legs, frequent. Milky juice is allocated quite abundantly. It is white in color and has a spicy taste.

If we talk about the pulp, then it is also white, the taste is sharp. The skin of the fungus is covered with villi, and even and concentric circles. There is little mucus on the surface of the cap; the color of this part of the cap is gray-pink or pale pink.

As we have already noted, the wave has many types, such as pink (lat.Lactarius torminosus), white (lat. Lactarius pubescens), marsh and so on. But the first two types are of greatest interest in terms of taste and benefits.

It is not difficult to guess that the name comes from the corresponding color of the mushroom. However, the difference lies not only in the color of the hat. Studies have shown that the white wave is smaller in size than the pink one.

Before us is a popular mushroom in Russia, which has become widespread. This is largely due to the fact that the wave loves and mainly grows near birches. Although also found in mixed forests.

The mushroom grows mainly under old trees. Likes deciduous forests. The porcini mushroom begins to grow in August and ends at the end of September. As for the pink wave, it appears at the end of June, and the season ends around October. The most active period for the emergence of new mushrooms is from late July to late August.

Watch the following video about mushrooms, where to find them and how best to prepare them.

Of course, when it comes to picking mushrooms, we are most concerned about one single question - is it possible to eat them. If we are talking about a wave, then there are some peculiarities here.

The fact is that Western reference books are critical of this mushroom. Most of the literature speaks of him as a poisonous, forbidden to eat mushroom. Even one of the most authoritative encyclopedias about mushrooms, the author Gerard Houdou, notes that the pink wave is of course poisonous, because of it a person can face serious stomach and intestinal disorders.

But here in Russia they treat the wave in a completely different way.Moreover, it is this mushroom that is very often harvested, that is, pickled, salted, dried. Our experts note that the wave has a characteristic feature in the form of bitterness of milky juice. Apparently, this frightened Western mycologists. But in fact, the mushroom simply needs to be soaked, then boiled and the first broth must be washed off. After that, they are sent for salting and other blanks.

As a result, back in the USSR, the state standard allowed the mushroom to be harvested, the mushroom was assigned the second category and was called conditionally edible.

As professional mushroom pickers note, the best mushrooms in terms of their culinary use are young individuals. They have a more interesting taste, plus the milky juice is not as bitter.

As for storage, fresh waves should be placed in the refrigerator, wrapped in a paper bag. It is desirable that each mushroom be individually wrapped in a damp cloth or paper towel.

Volnushki lend themselves to freezing, but then the temperature should not be lower than 18 degrees below zero (more intense freezing will destroy useful properties). By observing such conditions, you can save and not lose the benefits of waves throughout the year. But still it is recommended to use them in the first 6 months after harvesting and freezing.

For 100 grams of this mushroom you have:

Also volnushki contain 92.45 grams of water and 1 gram of fiber.

As we have already said, this mushroom not only tastes good, but also carries quite impressive benefits. This is explained by the rich chemical composition of the wave. Of the main useful components, the following can be noted:

• Glucose;
• Fructose;
• Vitamin C;
• Vitamin B6;
• Folic acid;
• Riboflavin;
• Thiamine;
• Nicotinic acid and so on.

In addition, the wave can give odds to many other mushrooms in terms of the amount of useful minerals. After all, the following elements were found in the composition of this plant: Se, Mn, Zn, Cu, K, Na, P, Mg, Fe, Ca.

The presence of an abundant amount of useful substances clearly indicates the relevant properties of this fungus. The main ones include:

• Have anti-inflammatory properties;
• Anesthetize;
• Promote healing in rheumatism, diseases of the back, joints;
• Fight against bacteria
• The fungus is detrimental to a number of pathogenic microbes;
• Strengthen immunity;
• Helps in the restoration of the body;
• Replenish lost strength after mental and physical fatigue;
• Promote recovery after long illnesses and operations;
• Improve vision;
• Normalize the condition of nails, skin, hair and so on.

Despite the abundance of useful properties, one should be careful with the use of a wave. The mushroom has certain contraindications. According to the study, it is not recommended:

• With cholecystitis, pancreatitis, acute diseases of the intestines and stomach;
• Children under the age of 7;
• Pregnant and lactating women;
• It is strongly not advised to use it for those who have had their gallbladder removed.

For many years, the use of a wave by a person, certain rules have been developed that must be followed when preparing this mushroom.

• Mushrooms do not need to be soaked for a long time, only if the wave does not have a too pungent taste.
• After cooking, be sure to drain the first water, do not continue cooking on the first broth.
• For cooking waves, it is better not to use pots made of copper, tin or cast iron.
• The knife used for cleaning must be sharp and the metal must be stainless steel.
• It is recommended to eat dishes from volnushka on the day of preparation. It is allowed to store at 2-4 degrees of heat in the refrigerator for no more than a day.
• Try to cook dishes from the waves at one time (this does not apply to salting, pickling).
• Do not leave the wave dish for the second day if potatoes are present.
• It is better to store fresh mushrooms in the refrigerator than dishes from them. If it was not possible to process the waves on the first day after collection or purchase, then leave them unwashed and not cut.
• It is advisable to boil the volnushki for the first time in a large amount of water. If there are a lot of mushrooms, use two large saucepans or divide into several portions. Drain the broth, treat the mushrooms with cold water, then boil again. This will relieve them of bitterness.

Before you start cooking any dish from the wave (as well as pickling, salting), they should be prepared. To do this, you need to get rid of the main problem - bitter juice. To achieve the desired result, fill the mushrooms with cool water and leave to soak for a day. During this time, you must change the water four times. Everything, now the waves are ready for further processing.

Of course, you can go to the store and buy salted mushrooms there. However, they have a different taste, completely different from home salting.And if you still have volushki at your disposal, you simply do not have the right not to pickle them.

Ingredients:

• 1 kilogram of waves;
• 50 grams of salt;
• Greens and spices to taste;
• 2 grams of citric acid.

Cooking:

• Rinse the mushrooms, remove all debris and dirt;
• Take a large saucepan, pour water into it, salt and add citric acid. You need to soak for 3 days, changing the water daily;
• On the third day, take a container where you are going to salt the mushrooms;
• Spread the waves with hats down in layers - mushrooms - salt - dill - spices - mushrooms and so on;
• Cover the container with a wooden lid and place a load on top. This will prevent the mushrooms from floating up when they begin to secrete juice;
• Keep the waves in this state for a day, make sure that they are immersed in brine;
• Without removing the load, place the mushrooms in the refrigerator. After 30-60 days they will be completely ready for use. Before eating is strongly not recommended.

The peculiarity of this method is that the mushrooms are obtained as if fresh, they retain a great aroma and crispy structure. It is very easy to cook, because the recipe should attract many housewives.

Ingredients:

• 1 kilogram of waves;
• 40 grams of salt;
• 2 grams of citric acid;
• Leaves of horseradish, currant, garlic - to your taste.

Cooking:

• Rinse, clean the mushrooms, cut the legs;
• Soak in plenty of water, adding salt and acid. Based on 1 liter of water, 10 g of acid is added;
• After a day, rinse the waves, prepare a similar solution and place them. From above, press down with about a kilogram press;
• Now the mushrooms need to be poured over with boiled water, put in jars, sprinkled with salt and put horseradish and dill on top;
• Place a load on top again, which will allow the waves to release the juice;
• After about 30 days, the mushrooms are ready to eat.

This method of cooking flakes requires more time, but a little effort. One way or another, the result will justify itself, so be sure of it.

Ingredients:

• 1 kilogram of waves;
• 2 leaves of lavrushka;
• 20 grams of garlic;
• 10 currant leaves;
• 30 grams of dill umbrellas;
• 2 tablespoons of rock salt;
• 1 tablespoon of pepper (peas).

Cooking:

• Treat the waves, clean, soak in water for 24 hours. During this time, it is advisable to change the water at least 2 times;
• Next, boil for 15 minutes in boiling water, adding salt there. Be sure to remove the resulting foam;
• Remove from heat, pass through a colander;
• Rinse the waves again with cold water;
• Using fresh water, boil them, adding the indicated components, for about 15 minutes;
• Transfer the mushrooms to washed jars, fill with brine (from the previous step), close tightly with lids;
• Wrap each jar in newspaper, cover them with a warm blanket;
• When the jars are completely cool, you can store them in the refrigerator.

If you have not tried pickled volushki, you have lost a lot in your life. Be sure to correct this oversight. The best thing is to marinate them yourself. And we've got the recipe for you.

Ingredients:

• 1 kilogram of waves;
• 1 carrot;
• 1 onion;
• 1 st. l. table vinegar;
• 3 garlic cloves;
• 2 tbsp salt;
• 1 tbsp Sahara;
• 4 cloves;
• Pinch of pepper (peas);
• 2 leaves of lavrushka.

Cooking:

• Sort through purchased or harvested mushrooms, rinse them with water, clean the villi from the skin. It is very important;
• If the mushrooms are small, leave the legs, cutting off only their tip;
• If it is a large mushroom and its hat is flat, then we get rid of the legs completely;
• Now place the mushrooms in a container of boiling salted water (1 tablespoon of salt per liter of water). You need to cook for about 20 minutes, be sure to remove the foam;
• Drain the mushrooms in a colander;
• Sterilize jars for future pickling;
• Cut the onion and carrot into rings, and the garlic lengthwise into two parts;
• To make a marinade, add sugar, salt, chopped vegetables and other indicated ingredients to 1 liter of water;
• When the marinade boils, add vinegar there and place all the mushrooms. The mixture is boiled for 15 minutes;
• Arrange mushrooms and vegetables in jars, pour over the resulting marinade, roll up. It is best to store in the refrigerator.

Some people think that flails are unsuitable for frying. But this is not really the case. There is a very simple but incredibly delicious recipe.

Ingredients:

• 1 kilogram of waves;
• 2 medium onions;
• 1.5 st. l. salt;
• a teaspoon of ground pepper (black).

Cooking:

• Rinse with cold water, clean the mushrooms properly, pay special attention to the places under the caps so that they do not become bitter afterwards;
• Boil the mushrooms in salted water for 30 minutes, then transfer to a colander and let them dry;
• Clean and finely chop the onions. Fry them in a preheated pan for 5 minutes;
• While frying the onions, chop the mushrooms;
• Add volnushki to the onion, add pepper and salt. Fry the dish for about 7 more minutes. Ready!

This is a very tasty dish that you can please your household and pleasantly surprise guests. There is nothing difficult to prepare, but the combination of products will provide an excellent result.Your taste buds will experience a whole new experience.

Ingredients:

• 400 grams of waves;
• 1 onion;
• 1 carrot;
• 150 grams of hard cheese;
• Boiled rice (to your taste);
• 100 grams of ham;
• Spices, salt.

Cooking:

• Rinse, clean the mushrooms and cut off all the legs from them. The hat should form something like a plate, so cut the legs deeper;
• Process the mushrooms by boiling them in salted water;
• For the filling, you will need to fry finely chopped onions with carrots, finely chopped legs and ham. Mix all this with boiled rice (you can add it, in fact, if you wish);
• Now stuff the platter hats with the resulting filling;
• Put them on a baking sheet, sprinkle with grated cheese on top;
• It takes about 25 minutes to bake. The temperature inside the oven is 190 degrees.

Despite the fact that volnushki grow quite abundantly on the territory of our country, it is quite possible to grow them at home in your garden. There is nothing difficult in this.

We recommend trying one of two methods.

• You will need to collect overgrown mushrooms, straw and sawdust, or ripened leaves from trees;
• Get mycelium. It is obtained from overgrown mushrooms, which are cut into small pieces and dried in the shade for 24 hours;
• Prepare your future landing site. Dig up the soil, add organic fertilizers, dig deep grooves. It is in them that the dried slices of waves should be placed;
• After planting, be sure to mulch the ground with sawdust, but not from coniferous trees. Ideally - birch. Also add straw, leaves. After some time, the harvest will appear.

This method is more interesting and the probability of getting a good harvest is higher. It consists in doing the following:

• Cut the overripe mushrooms into small pieces, place in a container, fill with cold water;
• During the day, periodically mix the mushrooms with water, but use a stick from a tree;
• After 24 hours, pour the contents of the container onto the ground near the plantings, create mulch using sawdust and straw;
• It is advisable to choose a landing site that is lit and with a low level of humidity if you want to grow white waves. Pink, on the contrary, love shade and moisture;
• Lay damp moss on top of the crop, if possible.

Do not touch the mushrooms in the spring. If weeds appear, remove them with your hands. You don't need to dig anything;

With the advent of the first harvest, do not rush to harvest it. If you let the mushrooms overripe, the next time the crop will be several times larger.