Waves description. Pink and white waves: appearance and methods of cooking mushrooms

Volnushka (volven, volzhanka) - one of the most common. It grows everywhere on the territory of Ukraine and Russia and is easily distinguished from poisonous species. With the help of a volzhanka, you can cook not only a tasty and fragrant dish for the family, but also traditional medicine. Volven contains mass useful substances that have a beneficial effect on human health.

Outwardly, the waves are unremarkable- the hat is inconspicuous, wide and rather inconspicuous in the grass. The common plate and its varieties have a wavy pattern that diverges in all directions. That is why the Volzhanka got such an interesting name. It is noteworthy that in the West these mushrooms are not eaten - they are popular only among the Slavs.

Volnushka (volven, volzhanka) - one of the most common types of mushrooms

Sometimes inexperienced mushroom pickers can confuse the plate with another mushroom - whitefish. There are several signs of the edibility of wolven that you should pay attention to.

The wavy lamina can be colored pink or yellow, while the leg of the whitefish is much thinner, darker. The color of the mushroom cap can be white or with a gray tint. At the same time, the surface is decorated with stripes of dark and light shades.
At the wave on the edge of the cap there are cosmos, barely visible to the human eye. They can be short or long. If the wave is old enough, then the hair becomes inconspicuous.
The milky juice of the fungus, released during the collection of fruits, is yellow-white in color and has a sharp taste. When in contact with oxygen, it does not change color.
The plate cap reaches a width of no more than ten centimeters, has a convex shape and edges slightly wrapped inward.
The color of the mushroom cap can be white or with a gray tint. At the same time, the surface is decorated with stripes of dark and light shades.

Gallery: pink and white waves (25 photos)

How to recognize waves (video)

Description of the types of waves

The name volnushka refers to all mushrooms of the Russula family.. There are several types of lamina, the most common among them are white, pink, milky white and brownish, as well as bitter, milkweed. Mushrooms have many popular names - rubella (due to the color of the cap), volven, volzhanka and others.

White wave

The white Volzhanka also belongs to the category of conditionally edible mushrooms . For growth, it prefers birch groves and other deciduous forests. root system developed - the lamina can only be found in a group with others that form a clearing. The diameter of a mature lamina reaches eight centimeters, and the pattern on it is pale, white and not so dark inside.

Inside, a white volzhanka is whitish in color; when picking the mushroom, caustic juice is released.

White wave

Volnushka pink

Pink Volzhanka - belongs to the category of conditionally edible mushrooms, since in its raw form it contains poisonous juice. To cook food from this variety, you need to use preliminary heat treatment, that is, boil or steam mushrooms. The hat is pink, about ten centimeters in diameter, slightly depressed in the center. To the touch, the platelet is a little slimy, and when touched, darkish spots form on the skin.

The pulp of the fruit is white, dense. This is quite convenient, since it can be transported to any distance without harming its appearance.

Volnushka pink

Milky faded

Faded lactic is a mushroom that needs coniferous soil for normal growth. Grows in coniferous and mixed forests. It differs from other types of waves in the color of the hat - it can be gray or purple. The leg of the plate is high (about eight centimeters), and the shape is cylindrical and regular. It bears fruit from mid-summer to late September-mid-October.

Milky faded

Nutritional value and benefits

The composition of the plant includes many substances useful to humans, as well as water, fiber, proteins, fats, carbohydrates. In Volzhanka, a large amount of acetic and lactic acid, as well as chitinous compounds, is observed. Therefore, volnushki is indicated for people with low stomach acidity to normalize digestion.

Distinctive features of the mushroom wave (video)

Places and rules for collecting waves

Platelets form mycorrhiza only with birch, so it is in the birch grove that they are common. They can also be found in deciduous, mixed and coniferous forests. Located near mushrooms or aspen mushrooms. Mushrooms are noticeable on the grass, are not picky about light and may appear in the middle of a windbreak.

Harvesting continues until mid-autumn, until severe frosts hit and the mushroom falls asleep before the onset of heat.

There are constant disputes between mushroom pickers about how to pick mushrooms correctly - turn them inside out or cut them off from the root system. In fact, according to scientists, there is no difference and it all depends on the personal preferences of the mushroom picker.

Waves are noticeable on the grass, are not demanding on light and may appear in the middle of a windbreak

How to cook volnushki mushrooms deliciously

Fruiting all summer, the plate is allowed in the preparation of spicy snacks, salads and gravy. It can also be frozen in the freezer for future use.

In cooking, salted volzhanki are most often used. You can pickle them yourself

Before cooking, the product must be cleaned from the remnants of the earth. The best way to do this is with a toothbrush. Do not press too hard on the mushroom - it can crumble in your hands. It is also recommended to separate white waves from pink ones, as well as small fruits from large ones. Next, they need to be soaked in water for at least two days, periodically changing the water.

The collection of waves continues until mid-autumn, until severe frosts hit.

cold pickled mushroom recipe

Ingredients:

mushrooms - 8 kg;
non-iodized salt - 150 g;
citric acid - 15 g;
dill seeds - 60 g;
- 30 g;
cabbage leaf - 4 pcs.

Peel mushrooms, mix salt with other dry ingredients of the recipe. Lay the waves in layers of 5-6 centimeters, sprinkling with seasonings. Lay a cabbage leaf on top of the last layer. Put the plate, set the load. The cooking process should take place at a temperature of 0 to 10 degrees Celsius for two months.

Before preparing the wave, you need to clean it from the remnants of the earth

Soup with salted volzhanka and egg

Ingredients:

meat broth - 2.75 l;
potato tubers - 4 pcs.;
bulb bulb - 1.5 pcs.;
mushrooms - 400 g;
chicken eggs - 2 pcs.;
vegetable oil for frying;
dill for decoration.

Rinse salted mushrooms under running water and pour over hot water for half an hour. Finely chop the onion and carrots and fry in a hot frying pan with the addition of oil. After the carrots are fried, add the chopped mushrooms and continue to fry for another five minutes, and then turn off the heat.

Even in those years when there are practically no mushrooms in the forests, there will always be plentiful prey for an avid and educated mushroom picker. It can become waves: mushrooms, which always grow in large quantities throughout our country. It's just that not everyone knows about them. But it's never too late to learn something new and read about the fact that volushki mushrooms grow next to us.

So, there are several types of waves. Most often in the forests there is a white and a pink wave with excellent consumer qualities. They belong to the second category of nutritional value. However, they are eaten only in salt form. Moreover, they can be eaten only fifty days after the ambassador was carried out. Young wedges with a cap diameter of up to 3 cm are also suitable for marinating in the traditional way.

What does a pink wave look like

Volnushka pink also has an alternative name Volzhanka. It is often found in predominantly deciduous forests. The growing season lasts from June to October. This fungus is not afraid of frost, and is demanding only on high soil moisture.

The cap of the pink wave is up to fifteen centimeters in diameter. The color is bright pink with characteristic centric circles over the entire surface. On the cut, it secretes a bitter white milky juice. The flesh is light yellow in color, bitter and pungent in taste. In rainy weather, the mushroom becomes covered with mucus and becomes slippery to the touch.

The legs of pink waves in diameter grow up to 2 centimeters, they can stretch up to 7 cm in length. Inside the leg is always hollow. The color of the outer surface is pink. The inner flesh is slightly pink.

What does a white wave look like

The white wave is not common. It is necessary to look for it in open places, it often grows along the sides of country roads. In appearance, it resembles a pink wave. A distinctive feature is a slight pubescence on the entire surface of the cap and legs.

In a white wave, the outer surface of the cap has a white color and yellowish centric circles. The leg is slightly pinkish and has a length of no more than 4 cm. It is used for food.

What are milk mushrooms?

People often say that they collect milk mushrooms. What is it - some other kind of mushrooms, or all the same ordinary waves? After interviewing many mushroom pickers with a long experience of mushroom hunting, we came to the conclusion that ordinary pink waves are hidden under this mysterious expression. It's a pretty fair name. Because they belong to the class of lactic mushrooms, the most famous and common of which are precisely.

Where does it grow

The white volnushka grows only in open places where there is enough lighting and a low level of soil moisture. The pink wave, on the contrary, loves shady places in the forests of mixed and

Wave mushrooms are distinguished by a large number useful properties and high in protein.

Volnushki can lower cholesterol levels, which has a great effect on the cardiovascular system. Has several delicious recipes, both quick and long cooking.

There is a recipe for cooking mushrooms in a hot way, thanks to which you will taste them in a couple of days.

Mushrooms also have a number of contraindications that you should listen to: do not use for lactating women and pregnant women, people with pancreatitis and children under 12 years old.

Almost everyone loves mushrooms, because the dishes from them are incredibly tasty, what can we say about having a good time while picking mushrooms. Pleasant trips with the family for mushrooms, all these aromas of the forest, cones, clean air.

Description

Russula family, genus Milky.

These mushrooms are classified as conditionally edible. This type of mushroom is soaked in water before use and cleaned of excess.

Did you know? With sufficient sunlight, voles provide a large amount of vitamin D when consumed.

Kinds

They have several types that are indistinguishable in taste. The most common types are pink and white waves.

white wave

Otherwise, they are called fluffy waves or whites. It has a white color with brownish spots in the middle. The stem of young mushrooms is strong and hollow. Inside, the juice oxidized in the process is released. If the mushroom is old, then it quickly becomes brittle, yellow and looks like a breast.

pink wave

The pink wave is distinguished by its large size and unusual appearance. Hat of pink color with a deepening in the middle, tucked edges. During heavy rains, slime and slipperiness appear at the edges. According to its structure, the mushroom is so strong that it does not break under any circumstances, even during transportation.

The mushroom is fast-growing, reaching 15 cm in size in a few days.

Useful properties of the wave

They have many useful properties such as:

Proteins - 4%
Fats - 0.5%
Carbohydrates - almost 2%
Pishch. fibers
Water - 80% or more.

A large amount of protein gives the body benefits, since amino acids always carry benefits.

Interesting fact: Volnushki lower blood cholesterol levels, which has a good effect on the cardiovascular system.

The richness of the vitamins of the wave is dishonorable - these are A, B1, B2, C, PP, etc.

Calorie content per 100g - 22kcal. Despite the small number of calories, they quickly fill the stomach and quench their thirst, so they can be eaten on a diet and proper nutrition.

How to collect and prepare waves

Volnushki have so many useful properties that they even contribute to the strengthening and growth of hair and nails.

Where to find?

They are easy to find for the reason that they do not grow alone, but in a group. The main place of growth is pine groves, birch groves or mixed forests.

The difference between an edible and an inedible wave

It is necessary to responsibly approach the collection of mushrooms, as there is a risk of picking an inedible mushroom and naturally poisoning them. Let's look at options similar to our wave - inedible mushrooms.

sticky milky

Dark gray fungus with a greenish tinge and patches. The name itself was given because of its feeling of stickiness and stickiness. The aftertaste is super-spicy after eating the mushroom, it has no smell.

hepatic milky

A tall mushroom is precisely its long stem, while the hat resembles the shape of a funnel and has a smooth surface to the touch. The color of the mushroom is dirty brown. Yellow milky juice when cut.

Spiny Milkweed

To the touch and in appearance, the mushroom looks like scales like a fish, the color is pinkish-brown. It has no odor and tastes very spicy.

Recipes with mushrooms

How to cook mushrooms, how to salt for the winter, you can read in this recipe section.

Preparing mushrooms for cooking is considered an important process.

The first step is to remove everything unnecessary from our mushrooms - any garbage, leaves.

So, you need to soak the mushrooms for about 2 days (almost 50 hours) and periodically change the water.

If you do not want to soak them in water for a long time, you can boil the mushrooms in water for about an hour.

They have a specific spicy taste, so you can not use pepper in cooking. Also, these mushrooms are great for dishes with their frying and stewing.

The cold way of pickling a wave

Soak periodically changing water.

Prepare a jar and put the mushrooms there to the bottom with a hat, sprinkled with salt. Then close the jar and set the oppression.

After a couple of days, put the jar in a cool place and wait a little more than a month until ready.

Pickled volnushki

You will need:

Sugar;
Vinegar;
Booth. clove;
Pea pepper - a couple of pieces;
Bay leaf;
Table. L. Salts;
Carrot.

In this recipe, it is necessary to soak the mushrooms not in ordinary water, but with the addition of a small amount citric acid and 10 grams of salt.

Boil - 10 minutes.

Marinade: use everything you need - cut carrots, onions, prepare spices. Put everything in water and cook for about 10 minutes, then add vinegar and put boiled mushrooms.

Boil - 20 minutes. Everything is ready in the banks and that's it!

Hot way. Salty waves

This method is suitable for people who do not like to wait. The recipe is quick and easy. You will be able to taste the mushrooms in a couple of days.

There is one drawback of cooking in this way - since already boiled ready-made flakes are used, naturally they do not become crispy, as almost everyone likes, but so soft and breaking. It is worth using bigger, larger and fresher mushrooms.

Use only mushroom caps without stems. (By the way, do not throw out the legs and cook mushroom caviar from them).

Boil in water as expected for about 10-15 minutes.

Rinse in a colander. Collect in one bowl and mushrooms, and onions, and lavrushka, and peppercorns, pour the brine in which the waves were cooked, add salt to the water immediately.

Wait until cool and transfer to containers (jars). A couple of days and it's ready to use!

Unusual recipe in batter

You will need:

Wave mushrooms themselves;
Salt;
Flour;
Water;
Greens to taste;
Garlic;
Cherry leaves.

Cleanse all unnecessary, rinse.

It is necessary to soak the mushrooms in ordinary water, which is periodically changed.

Boil in water with salt - 10 minutes, add spices - 20 minutes.

Then everything is simple - breading in flour and frying in oil. The dish is ready!

Contraindications

These mushrooms have a sufficient number of contraindications due to the fact that they are conditionally edible.

Children under 12;
Pregnant;
lactating;
with pancreatitis.

IMPORTANT: Carefully and consciously approach the collection of mushrooms, as there is a high probability of confusing a mushroom with an inedible one and getting poisoned. Better protect yourself.

In the woodlands middle lane, in the mountains of Kamchatka and on the Kola Peninsula, in the forest belts of the North Caucasus and the famous steppes of Kazakhstan, regions of Central Asia - more than 300 species of edible mushrooms grow, which lovers of "quiet hunting" like to collect so much.

Indeed, the occupation is very exciting and interesting, allowing, moreover, to feast on harvested. However, you need to know mushrooms so that poisonous ones do not get into the basket along with edible ones, eating which you can get severe food poisoning. Edible mushrooms with photos, names and descriptions are available for everyone interested in mushroom picking.

Mushrooms are considered edible, which can be used for food absolutely without risk to life and health, as they have significant gastronomic value, distinguished by a delicate and unique taste, dishes from them do not get bored and are always in demand and popularity.

Good mushrooms are called lamellar, on the underside of the caps there are lamellar structures or spongy, because their hats on the underside resemble a sponge, inside of which there are spores.

During the collection, experienced mushroom pickers always pay attention to the special signs that the mushroom is edible:

Forest mushrooms grow from mycelium, resembling a grayish light mold that appears on a rotting tree. The delicate fibers of the mycelium braid the roots of the tree, creating a mutually beneficial symbiosis: the mushrooms get organic matter from the tree, the tree from the mycelium receives mineral nutrients and moisture. Other types of mushrooms are tied to tree species, which later determined their names.

The list contains wild mushrooms with photos and their names:

boletus;
under-thickness;
boletus;
tannery;
pine mushroom;
mottled or ordinary oak, others.

poddubovik

In coniferous and mixed forests there are many other mushrooms that mushroom pickers are happy to find:

mushrooms;
honey mushrooms summer, autumn, meadow;
boletus;
russula;
milk mushrooms;
polish mushroom, and so on.

Chanterelles

It is most correct to put mushrooms during harvesting in special wicker baskets, where they can be ventilated, in such a container it is easier for them to maintain their shape. It is impossible to collect mushrooms in bags, otherwise, after returning home, you can find a sticky, shapeless mass.

It is allowed to collect only those mushrooms that are known for sure that they are edible and young, old and wormy should be thrown away. It is better not to touch suspicious mushrooms at all, bypass them.

The best time to collect is early morning while the mushrooms are strong and fresh, they will last longer.

Characteristic features of edible mushrooms and their description

Among the noble representatives of edible, tasty and useful mushrooms there is a special group, which is usually characterized by one word "toadstools", because they are all poisonous or deadly poisonous, there are about 30 species of them. They are dangerous because they usually grow next to edible ones and often look like them. Unfortunately, only a few hours later it turns out that he was eaten dangerous mushroom when a person was poisoned and ended up in the hospital.

To avoid such serious troubles, it would be useful to look at the photos, names and descriptions of edible wild mushrooms before going on a “silent hunt”.

You can start with the first category, which includes the most noble, high-quality mushrooms with the highest taste and nutritional qualities.

White mushroom (or boletus) - he is given the palm, he is one of the most rare among relatives, the beneficial properties of this mushroom are unique, and the taste is the highest. When the mushroom is small, it has a very light cap on top, which changes its color to yellowish brown or chestnut with age. The underside is tubular, white or yellowish, the flesh is dense, the older the mushroom becomes, the more flabby its flesh becomes, but its color does not change on the cut. This is important to know, because it is poisonous gall fungus outwardly similar to white, but the surface of the spongy layer is pink, and the flesh turns red at the break. In young mushrooms, the legs are in the form of a drop or a barrel, with age it changes to a cylindrical one.

It occurs most often in summer, does not grow in groups, you can find it in sandy or grassy glades.

- a delicious mushroom, rich in trace elements, known as an absorbent that binds and removes harmful toxic substances from the human body. The cap of the boletus is of a muted brown hue, convex, reaching a diameter of 12 cm, the stem is covered with small scales, expanded towards the base. The flesh is without a specific mushroom smell, at the break it acquires a pinkish tint.

Mushrooms love moist soil, it’s worth following them into a birch grove after a good rain, you need to look right at the roots of birches, found in aspen forests.

- a mushroom that got its name due to its special carrot-red color, an interesting funnel-shaped hat, with a recess in the middle, circles are visible from the recess to the edges, the lower part and the leg are also orange, plastics turn green when pressed. The pulp is also bright orange, gives off a slight tarry aroma and taste, the milky juice that stands out at the break turns green, then turns brown. The taste qualities of the mushroom are highly valued.

Prefers to grow in pine forests on sandy soils.

real breast - mushroom pickers consider and call it the “king of mushrooms”, although it cannot boast that it is suitable for use in various processing: basically, it is eaten only in salted form. The cap at a young age is flat-convex, with a slight depression, turning with age into a funnel-shaped, yellowish or greenish-white. It has transparent, as if vitreous diametrical circles - one of characteristic features breast milk. The plates from the stem extend to the edge of the cap, on which a fibrous fringe grows. White brittle pulp has a recognizable smell of mushrooms, white juice, winding, begins to turn yellow.

Further, we can continue to consider the description of edible mushrooms belonging to the second category, which may be tasty and desirable, but their nutritional value is somewhat lower, experienced mushroom pickers do not bypass them.

- a genus of tubular mushrooms, it got its name because of the oily cap, at first red-brown, then turning into yellow-ocher, semicircular with a tubercle in the center. The pulp has a juicy, yellowish color, without changing it on the cut.

Boletus (aspen) - while young, the hat has a spherical shape, after a couple of days its shape resembles a plate on a stocky leg extended up to 15 cm, covered with black scales. The cut on the pulp turns from white to pink-violet or gray-violet.

- refers to valuable, elite mushrooms, has some similarity with a porcini mushroom, its hat is chestnut-brown, first wrapped downwards, in adult mushrooms it turns upwards, becomes flatter, in rainy weather a sticky substance appears on it, the skin is separated with difficulty . The stem is dense, cylindrical up to 4 cm in diameter, often smooth, and occurs with thin scales.

- outwardly similar to a white mushroom, but it has a slightly different color, black-brown, a yellowish pale leg with reddish blotches. The flesh is fleshy and dense, bright yellow, turning green at the break.

Dubovik ordinary - its leg is brighter, the base is colored with a reddish tint with a light pinkish mesh. The pulp is also fleshy and dense, bright yellow, it turns green at the break.

The names of edible mushrooms of the third, penultimate category are not so well known to novice mushroom pickers, but it is quite numerous, mushrooms in this category are much more common than the first two combined. When during the mushroom season you can collect a sufficient number of porcini, saffron milk caps, milk mushrooms and others, volushki, chanterelles, russula, valui are bypassed by many. But when failures occur with the number of noble mushrooms, these mushrooms are also willingly harvested, and one cannot return home with empty baskets.

- pink, white, very similar to each other, the difference is only in the color of the hat, the pink wave has a young hat with a beard, a convex shape with red rings that fade with age, the white one has a lighter hat, there are no circles, the leg is thin, the plates are narrow and frequent. Due to the dense pulp, the volushki tolerate transportation well. They need a long heat treatment before use.

- the most common of the russula family, more than ten species grow on the territory of Russia, sometimes they are endowed with the poetic definition of "gems" for the beautiful various shades of hats. The most delicious are russula food with pinkish, reddish wavy curved or hemispherical hats, which become sticky in wet weather, in dry they are matte. There are hats unevenly colored, with white spots. The leg of the russula is from 3 to 10 cm in height, the flesh is usually white, rather fragile.

Chanterelles ordinary - are considered delicacy, the caps become funnel-shaped with age, they do not have a clear transition to unevenly cylindrical legs, tapering at the base. The dense fleshy pulp has a pleasant mushroom aroma, spicy taste. Chanterelles differ from mushrooms by a wavy or curly hat shape, they are lighter than mushrooms, they seem translucent to the light.

Interestingly, chanterelles are not wormy, because they contain chinomannose in the pulp, which etches insects and arthropods from the fungus. The indicator of accumulation of radionuclides is average.

When collecting chanterelles, you need to be careful not to get into the basket along with edible mushrooms fox false , which differs from the present only at a young age, becoming old, it acquires a pale yellow color.

They are distinguished when they find colonies of chanterelles with mushrooms of different ages:

real mushrooms of any age of the same color;
false young mushrooms are bright orange.

- with caps of a spherical shape, which in adult mushrooms becomes convex with drooping edges, yellowish plates with brownish spots, the flesh of the valuu is white and dense. The smell of old mushrooms is unpleasant, so it is recommended to collect only young valui, similar to cams.

- mushrooms growing in bunches of many pieces, they grow annually in the same places, therefore, having noticed such a mushroom place, you can confidently return to it every year with the confidence that the harvest will be guaranteed. They are easy to find on rotten, rotten stumps, fallen trees. The color of their caps is beige-brown, always darker in the center, lighter towards the edges, with high humidity they acquire a reddish tint. The shape of the caps in young mushrooms is hemispherical, in mature ones it is flat, but the tubercle remains in the middle. In young mushrooms, a thin film grows from the leg to the hat, which breaks as it grows, a skirt remains on the leg.

The article does not include all edible mushrooms with photos, names and their detailed description, there are a lot of varieties of mushrooms: goats, flywheels, rows, morels, raincoats, pigs, blackberries, bittersweet, others - their diversity is simply huge.

Going to the forest for mushrooms, modern inexperienced mushroom pickers can use mobile phones to capture photos of edible mushrooms that are most common in the area, to be able to check the mushrooms they found with the photos they have on their phone as a good clue.

An extended list of edible mushrooms with a photo

This slideshow contains all the mushrooms, including those not mentioned in the article:

It is no secret that we appreciate some mushrooms for their useful, and sometimes even healing properties, while others for their excellent taste. bright representative the most delicious mushrooms can deservedly be considered a wave. Nevertheless, useful qualities he is not deprived. 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.

Appearance and description

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.

Kinds

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.

Where does it grow

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. white look mushroom begins to grow in August and the harvest season 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.

Peculiarities

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.

Selection and storage

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.

When looking for or buying fresh mushrooms, study their structure and color. The mushroom should be whole, with a uniform color. Hats are the most usable part and the tastiest.

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.

Nutritional value and calories

For 100 grams of this mushroom you have:

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

Chemical composition

As we have already said, this mushroom not only tastes good, but also carries quite impressive benefits. It is explained by the rich chemical composition waves. 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 regarding the amount 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.

Beneficial features

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.

Contraindications

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.

Application

In cooking

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, process the mushrooms 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.

salting

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.

cold way

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.

hot way

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.

Pickling

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.

fried

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!

Baked with ham

This is very tasty dish, which 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.

cultivation

Method number 1

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.

Method number 2

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.