Lactarius resimus Milk mushroom seeds mycelium dry spawns ГРУЗДЬ Gruzd Гриб 10 g

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Lactarius resimus /
Milk mushroom mushroom mycelium- 10 grams!
Груздь белый
Lactarius ressimus - conditionally edible fungus of the genus Mlechnik (lat. Lactarius) of the Syroujac family - is one of the first-class mushrooms that are highly valued by mushroom pickers. Lactarius resimus is a species of mushrooms in the genus Lactarius, which is considered a delicacy in Russia and some other countries of Eastern Europe when pickled in salt. There it is considered one of three tastiest edible mushrooms, though it is not held in high esteem elsewhere. The mushroom forms a mycorrhizal relationship with birch.
The diameter of the cap reaches 20 cm, but young milk mushrooms with a hat up to 10 cm are considered the most valuable.
Young mushrooms have an almost flat hat of white color with a curved down edge. Mature mushrooms have a slightly yellowing color, funnel-shaped with a fluffy-fibrous fringe on the edge. The fringe is always wet, even in dry weather. Lighter concentric circles are clearly visible on the adult mushroom cap. There are milk mushrooms of light cream coloring brownish spots.
White plates with yellowish edges in adult fungi adherent to the stalk.
The stem is very thick, cylindrical, up to 5 cm thick. Very smooth, white, hollow inside, with age may acquire a yellowish tint. The nutritional value of young mushrooms is almost the same as that of a cap. With age, it becomes coarser, a large cavity forms in the center, it is often affected by worms, which is why the fungus becomes inedible.
The flesh is very elastic, white and at the same time fragile. Therefore, it is necessary to treat milk mushrooms with particular care. When mechanical damage occurs, a caustic milky sap is released on the fracture, which turns yellow on the air, worsening the presentation. Mushrooms have a pleasant, peculiar "milk mushroom" smell.
It grows from late July to mid-September in birch or pine-birch forests, less often in mixed forests. Especially common in the northern and north-western regions of the European part of Russia, in the Volga region, in the Urals and in Siberia.
Milk grow in colonies. Usually they hide in the grass, under the cover of foliage. If you accidentally hear a crunch under your foot, be sure to bend down and see if it is heavy. Experienced mushroom pickers find milk mushrooms that are not visible to the ordinary eye. And they recognize them by the place of growth and bumps. Milkworms do not like light and grow mainly in shaded wet places, as if clinging to the ground, so they must be looked for with a stick, carefully scattering the foliage with it.
Milk mushrooms are ideal for salting. In winter, crispy mushrooms with sour cream and boiled potatoes are considered the best delicacies of Russian cuisine.
How to pickle milk mushrooms
The classic cold method of salting salmon - before salting, mushrooms are soaked in salted and acidified water (at the rate of 10 g of salt and 2 g of citric acid per 1 l of water). Soaked for 2 days, changing the water in the morning and evening. Then mushrooms are placed in prepared kegs or glass jars: a small layer of salt is poured at the bottom of the tank, then spread mushrooms with caps down, sprinkling salt at the rate of 40-50 g per 1 kg of mushrooms. Having filled the container, cover the mushrooms with a clean cloth, set the circle on top and put a small load on it. After 2-3 days, when the mushrooms condense and release the juice, they add a new portion of mushrooms, observing the same rules. So do until the sediment of fungi does not stop. The load does not take off! Mushrooms must be covered with the resulting brine. If it is not enough, you can add salted boiled water and increase the oppression. Filled containers endure in the cold for 35-40 days.
MSM0044
Please notice that:
It can be in the different packs - the seeds inside are the same.
It's 100 % original and it has been keeping in an appropriate storage condition.
MSM0044
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