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The violinist is a forest resident, distinguished from other mushrooms by a characteristic creak when holding a finger along the surface of his hat. This mushroom belongs to the edible species, while the main condition is its proper preparation.
Description
Such a mushroom as a violin is one of the subspecies of the russula family. Among other names, for many inhabitants this type of mushroom is known as felt breast, creak. This species belongs to wild-growing mushrooms, which are included in the category of conditionally edible.
- The cap of this mushroom is fleshy and rather large, reaching a size of 25 cm. For young people, it has a flat-convex shape, the edge is slightly wrapped to the leg. In the center there is a small depression, turning over time into a kind of funnel with a wavy edge. The color of the hats of young specimens is milky white, with growing older it becomes an ocher shade with small yellow spots. The surface is dry, to the touch like felt, due to which, in fact, this type of mushroom got one of its names. When holding the hat with a finger or knife, it emits a characteristic creak.
- The pulp of the fruiting body of an adult mushroom is very brittle, white in color. When pressed, it can secrete juice, which is distinguished by its hotness.
- The white leg of the mushroom is not too high - up to 50 mm, the thickness does not exceed 5 cm. The shape is cylindrical, smooth at the base, slightly narrowed.
- Felt breastplates are descending, rarely located.
Spread
Basically, the violin grows in large groups, however, lonely growing mushrooms are often found. The most delicious are young mushrooms harvested from July to September.
Note that the presented species of mushrooms does not have doubles dangerous for humans, however, fans of quiet hunting should be able to distinguish violinists from such species as loadings and breasts (white and pepper).
Cooking
Often, this type of mushroom as a creak is also called a false breast. Nevertheless, this is not entirely true, since this species is completely edible, and its taste is not worse than that of other wild mushrooms. Its preparation involves a rather lengthy process - but it's worth it. First of all, it is necessary to clean the fruit body of adhering grass and foliage.
The violin-makers, as well as the loaves similar to them, are most delicious in pickled or salted form. Salted mushrooms acquire a characteristic creak, aroma and elasticity. It is important to take into account the fact that the older the mushrooms in the harvested crop, the correspondingly the longer the process of salting should take place. As a rule, its duration does not exceed 1-2 months.
Also, one should not forget about such a treatment of the fruit bodies of the violin as the removal of bitter-burning milky juice. To do this, peeled mushrooms are soaked for several days in cool water (for at least 3 days, the water should change 2 times a day).
Prepared felt breasts are boiled in salt water for several tens of minutes. After that, you can start pickling. After 7-10 trained violinists are rolled into sterilized glass containers.
Benefit and harm
If during a quiet hunt you come across a group of violinists growing on a mossy surface, you should not miss the chance to collect a good crop of delicious mushrooms. It is not recommended to use felt breasts in their raw form, as this can cause vomiting or indigestion.
Conducting the correct processing and subsequent preparation deprives the squealers of the existing harmful properties, making them tasty and useful for humans gifts of nature, containing an impressive complex of minerals, vitamins and amino acids. Also, this type of mushroom can be used to reduce body weight - this is due to the fact that 100 grams of violin is only 22 kcal. Although squeakers are less well known than white breasts, nevertheless, this species has its admirers, whom this mushroom pleases with its excellent taste characteristics and pronounced aroma.
Video: violinist (Lactarius vellereus)
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