Lark yellow - a description of where it grows, the toxicity of the fungus

Yellow breasts got their name due to the characteristic shade. They are very popular among our compatriots; they are consumed both in pickled and salted form. They are found on the table at almost every holiday, because the taste is unsurpassed. If a person decided to go on a quiet hunt, it is very important to first learn all about this species. Mushrooms hide well, and therefore it is sometimes difficult to find them.

Description

1. These breasts are classified as agaricomycetes and the russula family. These are milky mushrooms, which are otherwise referred to as yellow podruzde, yellow waves or scratching.
2. The apex in diameter is not large enough, on average, the indicators range from 6-10 cm. Overgrowths with a hat up to 15 cm are also found, but this is rather the exception. The shape of the top is convex, there is a recess in the central part. The funnel-shaped core is depressed. The hat is shaggy around the edges, tucks down. The color may not be pure yellow or yellow with a golden tint. After the rain has passed, the surface skin of the top becomes slippery and also sticks to the hands.
3. The plates are located close to each other, there are many of them. Lower to the base. They are whitish in color, but then acquire a pinkish or yellowish pigment. The soft part is white, when touched and pressed it becomes yellowish. Juice stands out from it, to taste with bitterness. When cut, the flesh becomes dirty yellow.
4. The base is short in length, does not exceed 6 cm. With a width of 4 cm. The leg is faded, yellow, tapering at the bottom. It is covered with spots of brownish tone. The inside of the leg is empty. Mushroom is classified as edible conditionally. The thing is that the juice is bitter, so fruiting bodies need soaking. If cooked correctly, the taste is amazing. Fungi lack poisonous doubles.
5. Now we will separately touch upon the distribution of these fruiting bodies. It is advisable to look for them in larch, coniferous stripes. They love to live with birches, pines, as well as fir and Christmas trees. Perfectly camouflaged, leafing. Growth is carried out by colonies. To collect a truly huge harvest, you need to go to the forest in early August. Fruiting lasts until October-November. Looking for mushrooms in Siberia and the middle zone of our country.

How to collect

1. Before collecting the considered fruiting bodies, you need to have certain knowledge about the places of their greater distribution. In addition, with this procedure, you need to be very careful. Experienced mushroom pickers recommend starting a search in the lowlands. Also presented mushrooms are found along the clearings and on clearings. It is better to collect them in the early morning.
2. Such specimens are more related to autumn mushrooms. In this case, the yellow breasts are perfectly masked. They can be found in fallen leaves, grass or needles. The main rule during the collection remains that the fruits must be cut with a sharp knife, in no case do not tear them out. Otherwise, the mycelium will be damaged and will not yield more fruits.
3. If everything is done correctly, then you can return to the same place next year for a new crop with a calm soul. Please note that it is strongly recommended not to collect damaged or old copies. Often in such fruits a high concentration of compounds harmful to humans is concentrated.

Treatment

1. In most cases, the fruits in question are marinated or salted. Before such procedures, mushrooms are soaked without fail. Then follows the heat treatment.After harvesting, fruiting bodies must be washed with running water. Thus, you will get rid of all excess garbage.
2. During cleaning, be sure to get rid of damaged areas and parts of the legs. After that, you can start cooking. Such mushrooms can be pickled in two ways. Fruit bodies are boiled in marinade or separately in boiling water.
3. During heat treatment, it is important that the breasts are not digested. When the fruiting bodies are completely ready, they begin to sink to the bottom. After this, the specimens must be placed in a sterilized container. Pour in the marinade and roll up the lids. It is worth noting that the fruit bodies in question are not customary to dry.

In today's material, we studied the next lactator, which is distinguished by the juice that stands out with bitterness. Mushrooms are classified as edible conditionally, since they require lengthy pre-treatment in the form of soaking or digestion. If you follow all the subtleties of cooking, you will get a truly delicious treat.

Video: yellow breast - overvalued mushroom