Description of white mushrooms and how to pickle them (+25 photos)?

The white mushroom is an edible member of the genus Lactarius, which belongs to the Russulaceae family. Other names for this mushroom include the white volnushka or the volzhanka. This species is excellent for pickling and marinating.

The distinctive feature of the milk cap is its bitterness, which surpasses the taste of all other milk cap mushrooms in intensity. This is why these mushrooms must undergo extensive processing before consumption. Before going foraging for forest bounty, it's important to study photos and detailed descriptions of the milk cap mushroom to ensure you're choosing the right one.

Characteristic features of the mushrooms Belyanka

You can recognize a mushroom by its appearance; the main thing is to study its distinctive features, as well as its growing conditions and collection rules.

Appearance and photo

A distinctive feature of the white mushroom is the fluffy surface of the cap, especially noticeable along the edges. This fluffy surface is characteristic only of the milk mushroom and can even be seen on the stem of the fruit.

The pulp at the cut site does not change its color and secretes (like all milkweeds) a bitter white juice.

Morphology

The fruit's cap is white and grows up to 12 cm in diameter. The center is depressed, and the edges are curled inward, which unfurl as the mushroom grows. Mature mushrooms often have a funnel-shaped cap, which develops in specimens growing in relatively open areas. The concentric rings are very faint, making them virtually invisible. A dark area can be seen in the center of the hairy cap. Overripe mushrooms take on a yellowish color.

The flesh is white and has a pleasant, sweet aroma. When cut, a white sap oozes out, which has a bitter, acrid taste. The gills are adherent, narrow, and densely spaced. Young whites have white gills, mature ones have a creamy tint, and overripe ones have yellow gills.

The height of the stem depends on the growing location. Fruits grown in open areas have stems up to 4 cm tall. If the mushroom grows among tall grass, the stem can reach 8 cm. The stem is usually the same color as the cap. Young milk mushrooms have a solid stem, which becomes hollow with age. In short-legged mushrooms, the stem often tapers toward the base.

Place of distribution

The white milk cap can be found from August through September. It prefers to grow in deciduous and mixed forests. It is most often found under birch trees, with which it forms mycorrhiza. It is advisable to search for white milk caps in young birch groves and marshy areas. After a good rain, a huge number of these forest gifts can be found in young birch forests.

Edibility

Most sources classify the white mushroom as an edible species, while others consider it conditionally edible. In any case, it can be eaten, but only after preliminary processing. This can involve soaking it for several days or boiling it for a long time.

Rules and conditions for mushroom picking

The collection site should be located away from factories, plants, and dusty roads, as all mushroom species have the ability to absorb toxic substances from the environment.

The most suitable location would be an ecologically clean forest or birch grove away from the city. Before a quiet hunt, it's important to choose the right container for your harvest, as bags or bags will deprive the mushrooms of air and may spoil. Experienced mushroom pickers recommend taking a knapsack or basket and storing the mushrooms cap-side down.

It is believed that the most successful hunting begins in the morning hours. When a milk cap mushroom is discovered, carefully twist it out of the soil, inspect it for worms, and place it in a basket. Pulling or cutting off the fruit is not recommended, as this could damage the mycelium, meaning new milk cap mushrooms will not grow in that location.

Similar species and false whites

The white milk cap can be confused with only two varieties: the pink milk cap and the white milk cap. Both are considered edible and are virtually identical in taste. The milk cap's cap is almost bare around the edges and is much larger than that of the white milk cap.

The pink milk cap is a close relative of the white milk cap and is distinguished by its pink cap. Concentric rings are clearly visible on the surface. The pink milk cap inhabits drier areas. Discolored milk caps can often be confused with white milk caps, but this isn't a big deal, as similar species are also edible.

Health benefits, restrictions and consumption

All varieties of milk cap mushrooms are considered a healthy food, as they contain valuable nutrients. The fruit contains a large amount of essential amino acids, which have beneficial effects on the human body. This product is easily digestible and is often considered a substitute for animal protein.

Those suffering from chronic gastrointestinal diseases, pancreatitis, cholecystitis, or low stomach acidity should limit their consumption of mushroom dishes. Elderly individuals, expectant and nursing mothers, and children under five should avoid mushrooms.

Processing

Clean, wash, and soak the milk mushrooms in water. Soak them for three days, changing the water every five hours. After soaking, begin salting as follows:

1. Mix salt, caraway and dill thoroughly.
2. The mushrooms are drained and placed cap-side down in a container. Each layer, which should be about 6 cm thick, is sprinkled with the prepared salt and seasoning mixture.
3. The last layer is covered with cabbage leaves.
4. A plate or wooden disk is placed on top, and a weight is placed on top.
5. The wooden barrel with the brine is transferred to a cool place with a temperature no higher than 10˚C.

Fruiting bodies can only be consumed after 1-2 months. Before serving, it's best to soak them in water for a while, as the dish will be too salty.

Preparation

Volnushki mushrooms, like most mushrooms, can be fried in a pan, but only after boiling first. To prepare them, you'll need the following ingredients:

• 1 kg of white butterflies;
• bulb;
• 3-4 cloves of garlic;
• 500 ml sour cream;
• a tablespoon of sour cream;
• salt and pepper to taste.

Soak the mushrooms in salted water for 30 minutes. Drain the mushroom mixture in a colander and let it sit for a while. Finely dice the garlic and onion and fry for about 10 minutes. Slice the mushrooms and add them to the pan. Fry for about 5 minutes, then add salt, pepper, and sour cream mixed with flour. Stir thoroughly and fry for another five minutes, until the sauce thickens.

Recipes and features for pickling mushrooms

Milk mushrooms are most often used for winter preserves—they're salted and pickled. The key to a delicious dish is proper preparation of the milk mushrooms, as they have a rather bitter juice.

Before cooking, clean the mushrooms, wash them, and soak them in cold water for 2-3 days, changing the water periodically. After soaking, boil them until tender. If all the mushrooms have sunk to the bottom, remove them from the heat and drain the water.

For classic marinating you will need the following ingredients:

• 1 kg of white volnushki;
• 300 ml of water;
• 10 g each of salt and sugar;
• 5 ml 70% vinegar;
• 10 allspice peas;
• 6 cloves;
• two bay leaves;
• a few grams of dill seeds.

The mushrooms are pre-prepared. After cooking, drain them in a colander while sterilizing the jars. This recipe is for 1 liter of mushroom mixture, so you can use two 0.5-liter jars or one-liter jars. Pour water into a separate saucepan and add all the ingredients except the vinegar. Once the water boils, add the milk mushrooms and simmer for 10 minutes.

The resulting mixture is divided into jars, and 2.5 ml of vinegar is added to each (5 ml for a liter jar). The jars are then filled with the hot marinade and sealed with lids. After cooling, the marinated white mushrooms are transferred to a cool place.

Gourmets recommend cold-salting white mushrooms, which produces a fragrant and crispy texture. For 7 kg of white mushrooms, you'll need the following ingredients:

• 200 g salt;
• 12 g citric acid;
• 50 g dill seeds;
• 20 g cumin;
• several cabbage leaves (depending on the width of the container).

Answers to frequently asked questions

White milk caps are a great find for any mushroom picker. They have no poisonous or false look-alikes, so even a casual mushroom picker can collect them. When properly prepared, white milk caps make a wonderful addition to the holiday table.