Edibility and description of bitter mushrooms (+25 photos)

While the fertility of other mushrooms depends on weather conditions, the bitter mushroom can be found at any time during the season. As its name suggests, it has a bitter taste, making it considered a conditionally edible species. Therefore, it is cooked before consumption. Incidentally, it is very often used in cooking and makes a good alternative to other mushrooms. Photos and descriptions of bitter mushrooms are provided below.

Characteristic features of bitter mushrooms

Bitterlings belong to the genus Lactaceae and the family Russulaceae. Other common names for this species include red bitterling, bitter milk mushroom, bitterling, goryanka, and putik. This species also has certain specific characteristics.

Appearance and photo

The mushroom has a medium-sized fruiting portion. The stem is narrow and tall, and the cap is flat, with a central indentation and outward-curving edges.

The color is a brownish-red, brick-red. The stem may be slightly paler. The gills on the outside of the cap are pale and thin. You can see the mushrooms' appearance in detail in the photo.

Morphology

The cap can reach 12 cm in diameter, flattened and bulging, becoming funnel-shaped over time. It feels fleshy and dry to the touch. Mature specimens may develop light concentric zones. The cap's surface is also covered with fine grooves. The color is predominantly brown, with a reddish tint. The cap's surface is matte, with a tubercle in the center.

The pulp is thin in consistency and has a distinctive aroma reminiscent of resinous wood. The pulp secretes a milky, caustic, and pungent sap, which is thick and white in color. On the underside of the cap are narrow, closely spaced gills. Their color ranges from light red with a yellow tint to deep red with a brown tint. The spore powder is beige or white.

The stem is no more than 10 cm tall and averages 3 cm in diameter. The stem is cylindrical, with a small amount of villi at the base, becoming hollow with age. The stem color of young specimens is closer to beige or white, becoming pinkish with age. In most cases, the stem is the same color as the cap.

Place of distribution

Bitterlings are most often found in coniferous or mixed forests. They typically form mycorrhiza with pine and birch trees.

The peak harvest occurs in late summer and early fall. Even in lean years, bitter mushrooms are highly productive, which is why they are often used instead of other common mushrooms.

Consumption

Mushroom experts in different countries have different opinions on whether this mushroom is edible or not. In Russia, bitter mushrooms are considered conditionally edible and can be eaten after thorough cooking. In Western literature, this variety is considered inedible due to the milky juice it produces, which has a very pungent odor and a bitter taste. However, since this species does not contain any poisons, it is perfectly acceptable to include it in your diet.

Rules and places for collecting bitter mushrooms

Since bitter mushrooms are most common in coniferous and mixed forests, this is where they should be sought. They grow singly or in groups. Experienced mushroom pickers recommend looking for areas with dry forest litter near pine and birch trees—this is where bitter mushrooms thrive and form mycorrhiza with the trees. They are collected from late summer to early fall.

It's recommended to pick mushrooms in the morning, before they warm up in the sun. Bring a collecting container and a sharp knife. Once you've found a mushroom, cut it down to the ground.

The cut mushrooms are carefully inspected, cleaned of soil, leaves, or dust, and placed in a basket, cap-side down, for better storage. Upon arrival, each fruiting part should be carefully inspected again to ensure the species is edible. Before consumption, bitter mushrooms are boiled in boiling water for 40 minutes.

Distinction from false, inedible mushrooms

There are no false bitterlings, and this species is most often confused with the camphor milk cap and the orange milk cap. The former has a distinctive aroma of dried roots, while the latter has a chestnut-colored cap with a red tint, a dark center, and a similarly colored stem. It can also be confused with the marsh milk cap, which is identical in color but prefers damp and marshy areas for growth.

The camphor milkcap has a pleasant floral aroma and a less pronounced central pit, which distinguishes it from this species. The lighter cap color distinguishes the stunted milkcap. The glossy cap of the smooth milkcap can be used to distinguish it from this species. These varieties are considered edible lookalikes.

The liverwort, an inedible species, is very similar to the bitterling. The main difference is the sap, which turns yellow upon exposure to air. The marsh milkweed is also similar to this species, preferring marshy and damp areas compared to the bitterling.

Useful properties and restrictions on use

The mushroom has found widespread culinary use. It is used for frying and pickling in various ways. This species also has medicinal applications: specialists note positive results in treating people with Staphylococcus aureus, whose growth is suppressed by the mushroom's substances.

The main contraindication is consuming large quantities of fruiting bodies. Overeating can cause dyspeptic symptoms.

Recipes and cooking features

This variety is often used in cooking due to its prevalence and availability.

Pre-cooking processing

Since this variety is considered conditionally edible, it must be prepared before eating and cooking. To do this, add water to a saucepan and bring to a boil. Add the washed bitter mushrooms to the boiling water and continue simmering over medium heat for 40 minutes. After this, clean the mushrooms and use them in dishes.

Bitter mushrooms are boiled to remove their bitter taste and the distinctive odor they emit. Old mushrooms may retain their bitterness even after cooking, so experienced mushroom pickers recommend using only young specimens.

Frying and boiling mushrooms

After the initial heat treatment, the mushrooms are peeled and boiled thoroughly. If the mushrooms are to be fried, they are peeled and cut into slices or cubes, then placed in a preheated pan. Pre-chopped onion is added to the fried mushrooms, and sour cream with herbs can be added at the end of cooking.

Salting bitter mushrooms at home

Bitterlings are most often used for pickling. At home, there are two methods for pickling mushrooms: cold and hot. Before using either method, soak the bitterlings for several hours in warm water to remove the bitterness.

The best method is considered to be hot soaking. To do this, the harvest is washed under running water, cleaned, the stems are separated from the caps, any oversized caps are cut into pieces, and the entire mixture is covered with water. They are left in this state for about a week. The water in which they are soaked is changed twice a day. This procedure is performed to completely remove the juice, along with the bitterness and pungent odor. Only after soaking do they begin salting.

First, wash the mushrooms thoroughly and place them in boiling salted water for half an hour, stirring occasionally. After the required time, turn off the stove, let the broth and mushrooms cool, then drain through a colander. Place the boiled mushrooms in a jar or other container and season with salt, pepper, garlic, and cloves.

Blackcurrant and horseradish leaves can be placed on the bottom and top of the container. A weight can be placed on top to keep the mushrooms constantly submerged in the brine and speed up the cooking process. Store the container in a cool, dark place to prevent the mushrooms from turning sour. Remove any mold that may develop. Boiled water can also be added periodically.

For cold pickling, bitterlings are also soaked. Afterwards, they are washed thoroughly and placed in a container, caps down. Sprinkle with salt and add garlic. Currant, cherry, horseradish, and dill leaves can also be added.

Place a weight on top of the ingredients to release as much liquid as possible. You can also add new mushrooms to the already salted ones. To do this, remove the weight and drain off the excess brine, but the cooking time will be longer. Cold-cured mushrooms will be ready in about six weeks.

Answers to frequently asked questions

The most frequently asked questions include edibility, cooking instructions, and heat treatment.

Bitterlings are one of the most common types of mushrooms found in forests and are undemanding of weather conditions, making them readily available. For this reason, they are considered a good alternative to other species. However, it's crucial to be able to distinguish between false and inedible mushrooms, as there are many varieties that resemble bitterlings.