Violin mushroom or aspen creaking mushroom. What is the difference between milk mushrooms and milk mushrooms, squeaky mushrooms and other mushrooms (with photo)

The creaking mushroom is called this way because specimens collected in a bucket or basket make a creaking sound when interacting with each other. Other names for this macromycete: violin, violinist, felt milk mushroom, spurge. The latter was given to him due to the presence of a caustic milky juice, thanks to which the squeaky mushroom is classified as conditionally edible. He was assigned the 4th category. Skripitsa can only be eaten in pickled and salted form. However, before salting, you first need to soak it to remove the caustic juice. Although the mushroom taste qualities rather mediocre, folk craftsmen process milkweed so competently that on a plate it can be very difficult to distinguish it from

Squeaky mushrooms when salted become white with a slightly bluish tint. They are very strong, smell like milk mushrooms and squeak a little on the teeth when eaten. The violin can easily be confused with a pepper milk mushroom or a white milk mushroom. However, the mushroom differs from the latter by the presence of a caustic milky juice. Compared to the pepper milk mushroom, the cap of the creaking mushroom has a thin felt surface, as well as sparser plates. The milkweed also lacks a downward-curved fringe on the lower part of the cap.

Distribution and habitat

Insects rarely spoil felt milk mushrooms. They are distributed throughout temperate zone northern hemisphere. The creaking mushroom is most often found in mixed and deciduous forests. As a rule, it can be found under birch trees, in oak, aspen and beech groves from July to mid-October. Skripitsa prefers places that are well lit sunlight where there is a layer of moss and fallen leaves. As a rule, felt milk mushrooms grow in large communities (glades), which consist of many specimens of different ages. In Russia, this mushroom is most common in the middle zone.

Description

The stem and cap of the violin are milky white or yellowish in color. The plates of the mushroom are narrow, thick, and creamy in color. The cap of the squeaky mushroom is dense and fleshy, reaching a diameter of 20 cm. In young mushrooms it has a flat shape, but with age it becomes funnel-shaped. Visually, the violin is very similar to a milk mushroom. It is with this that the milkweed is most often confused. The leg is round, up to 10 cm in height, thin at the base, solid inside, diameter - 3 cm. Its surface is matte, dry, matching the cap, felt-like to the touch. The latter is one of the differences by which these mushrooms are differentiated from pepper milk mushrooms. Photos of them can be seen in this article.

The flesh of the violin is dense, hard, thick, grayish, with an acrid and bitter taste and unpleasant smell. After contact with air, fracture sites change their original hue to yellow. A drop of the FeSO4 substance colors the pulp pink-cream. The spore powder is whitish. A significant amount of milky juice is released from the cuts and breaks of the mushroom, which does not change its color in the air.

Interesting details

In the USSR, according to GOST, the skripun mushroom was allowed to be eaten only in salted form after long soaking (3 days) and boiling. And many authors of foreign reference books and classifiers classify it as inedible.

(Lactarius vellereus) The violin mushroom belongs to the genus of laticifers. Therefore, the second name of the mushroom is Milky. Because of its similarity to milk mushrooms, the following simple technique is used to identify the squeaky mushroom: cut the mushroom a little and look at the milky juice. If it acquires a reddish tint after drying, then it is a violin. WITH reverse side hat plates are rare, unlike milk mushrooms.

Description of the mushroom

Ecology

The violin mushroom or squeaky mushroom is widespread on the Eurasian continent. It is found in most cases under birch trees and in mixed forests from July to September, often in large groups. In favorable years it produces large harvests.

hat

The diameter of the cap is from 8 to 24 cm. The color of the entire mushroom is milky white, slightly yellowing. The cap is up to 20 cm in diameter, very fleshy, dense, at a young age flat, then funnel-shaped, slightly pubescent, with yellow spots. The pulp has a very bitter taste. The milky sap is abundant, caustic, and slowly turns yellow in air. The plates descend along the stalk, white or cream, infrequent. Spore powder is white. The spores are almost round, with small spines.

Base

The leg is short - up to 6 cm in length and up to 3.5 cm in thickness, dense.

Edibility

Squeaky mushroom or spurge mushroom conditionally edible. Consumed salty. Before salting these mushrooms, they must be soaked in water for 3-5 days, draining it periodically. Or pour boiling water and change the water about 4 times a day. Then the process will take up to 3 days.
ORDER
:
 Russula

FAMILY
:
 Russula

GENUS
:
 MILKY

VIEW
:
 VIOLID

DESCRIPTION

violinist (milky)


Skripitsa, aka the milkman. The violin mushroom has a cap with a diameter of 8 to 26 centimeters, and the consistency is dense and fleshy. At a young age, the cap is convex, and its edges are bent; in adulthood, it is funnel-shaped with open and wavy edges. The color of the cap is white with white bristles.

The flesh of the mushroom is dense, quite hard, but easily broken. The smell of the pulp has a slightly pleasant taste, but the taste is quite pungent. When the pulp breaks, milky juice is released.

The mushroom has plates white, reaching from 0.4 to 0.8 centimeters in width.

The stem of the violin mushroom reaches a height of 5 to 8 centimeters, and its diameter ranges from 2 to 5 centimeters. The consistency of the leg is dense and quite thick, white in color. The surface of the stem is similar to the surface of the cap.

The violin mushroom has one peculiarity, which is that it changes color. Thus, the white cap of the mushroom can acquire a reddish-brown tint with the appearance of ocher spots. When broken, the flesh of the mushroom becomes greenish-yellow in color, and the white milky juice becomes reddish when dried.

TIME AND PLACE OF GROWING

violinist (milky)


Most often grows in deciduous and coniferous forests, where there is a birch tree. It grows mainly in groups, but can also occur alone. The growth time of the mushroom is summer-autumn.

EDIBILITY

violinist (milky)


The violin mushroom is a conditionally edible mushroom and is consumed only in salted form, and to remove the unpleasant caustic juice from the mushroom, the mushrooms are soaked before pickling.

NUTRITIONAL VALUE

violinist (milky)


22 kilocalories
Proteins 46.19%, Fats 5.08%, Carbohydrates 48.73%

The violin mushroom, also known as milkweed, is used as a pickling dish.

OPINIONS FROM FORUMS

violinist (milky)

Igor: I had never collected milk mushroom before, also known as violin mushroom, but one day my friends gave me these salty mushrooms to try, which made me delighted and now I always collect them, but, unfortunately, they rarely grow in our area.

Ilya: Why collect mushrooms such as violin (milky) if they are conditionally edible, because there are normal and good mushrooms? at least the same chanterelles or russula, not to mention white ones. That’s why I never collect conventionally edible mushrooms, including the milkweed mushroom, also known as the violin mushroom.

PHOTOS

violinist (milky)


Taxonomy:

  • Division: Basidiomycota (Basidiomycetes)
  • Subdivision: Agaricomycotina (Agaricomycetes)
  • Class: Agaricomycetes (Agaricomycetes)
  • Subclass: Incertae sedis (indefinite position)
  • Order: Russulales
  • Family: Russulaceae (Russula)
  • Genus: Lactarius (Millary)
  • View: Lactarius vellereus (Violin)

Other names:

  • Felt breast

  • Skripun
  • Squeaky
  • Spurge
  • Milk scraper
  • Rusk

(lat. Lactarius vellereus) - a mushroom of the genus Milky (lat. Lactarius) of the Russulaceae family (lat. Russulaceae).

Skripitsa forms mycorrhiza with foliage and coniferous trees, often with birch. In coniferous and deciduous forests, usually in groups.
Season - Summer-autumn.

Violin hat ∅ 8-26 cm, fleshy, dense, at first convex, Then funnel-shaped, with edges that are bent in young mushrooms, and then spread out and wavy. The skin is white, completely covered with white hair, just like the stem - 5-8 cm in height, ∅ 2-5 cm, strong, thick and dense, white. The white cap acquires either a yellowish or reddish-brown tint with ocher spots. The plates have a greenish or yellowish color, sometimes with ocher spots.

The plates are whitish in color, 0.4-0.7 cm wide, rather sparse, not wide, interspersed with short plates, more or less descending along the stalk. The spores are white, cylindrical.

The violin leg is 5-8 cm in height, ∅ 2-5 cm, strong, thick and dense, white. The surface is felt, as is the top of the cap.

The pulp is white, very dense, hard, but brittle, with a faint pleasant odor and a very pungent taste. When broken, it secretes a very caustic white milky juice. The white pulp turns greenish-yellow when exposed to air. The milky sap dries and becomes reddish.

Variability: The white cap of the violin acquires either a yellowish or reddish-brown tint with ocher spots. The plates have a greenish or yellowish color, sometimes with ocher spots. The white pulp turns greenish-yellow when exposed to air. The milky sap dries and becomes reddish.

It is distinguished by rarer plates.

Edible in salted form after soaking.

When seeing squeaky mushrooms for the first time, many people simply don’t know how to salt and cook them. But, unlike milk mushrooms, creaks are classified as conditionally edible mushrooms. This means that they require a long period of processing before they gain any gastronomic value. It is best to pickle such mushrooms. This process is multi-stage and lengthy, so you need to understand in detail how to pickle squeaky mushrooms.

Skripuny differ from milk mushrooms in that they are conditionally edible and need to be soaked for a long time before cooking.

Amazing mushrooms

First, let's tell you what kind of mushrooms these are. Some may mistakenly confuse them with toadstools, and therefore will not deign to pay attention to them. Other novice mushroom pickers may confuse squeaky mushrooms with white milk mushrooms - they are very similar. But the creaks are harder than milk mushrooms, and they don’t have a fringe on their caps.

The cap of the fiddler seems almost plastic compared to the cap of the white milkfish.

The plates of the milk mushroom are whiter than those of the creaking fish. If you look at the breakdown of the mushroom, then on the milk mushroom it will begin to darken in the air, but on the violin it will not. You can find creaking birds by visiting a birch or aspen forest. You can also find them under lonely birch or aspen trees.

In different areas these mushrooms are called differently:

  • creaks;
  • violin;
  • creaks;
  • felt milk mushrooms;
  • Milk milk mushrooms.

Last name explained characteristic feature mushroom: it secretes a juice similar to that secreted by a torn milkweed stem.

It is poisonous in the flower, but the juice gives the mushroom a bitter or even burning taste. Such juice is clearly not healthy, so before pickling mushrooms for the winter, they are subjected to processing - removing the juice.

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Pre-treatment

Any mushrooms brought from the forest must be sorted out, because they often have sticky leaves, pine needles or blades of grass. This excess must be removed. The mushrooms need to be washed off the soil and carefully checked to see if there are any worms in them, although for some reason these representatives of the fauna do not like violins. Like all conditionally edible mushrooms, squeaky mushrooms are soaked. Even at this stage, cooking recipes vary. Here are some of them.

Squeakers are soaked in cold water within 5 days. This is usually done before dry salting. To prevent the water from becoming sour, it must be changed. After this procedure, the mushrooms become suitable for further pickling. Others claim that 3-4 days are enough. However, it is known for sure that you can speed up the process if you soak the mushrooms hot. To do this, you will have to fill them with boiling water each time. If you plan to carry out the salting itself using a hot method, then you can pre-soak the creaks in cold water for only 2 days, but you need to change the water three times during this period. In any case, when soaking the mushrooms, pressure is placed on them so that the bitterness comes out of them more effectively.

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Cold pickling

For one kilogram of squeaky fish you will need 30-40 grams of salt.

The cold method is the same as dry salting, that is, without brine. The amount of salt can be determined by weighing the mushrooms. For every kilogram of soaked squeaks, you need to take from 30 to 40 g of table salt. Mushrooms should be tightly packed into prepared jars, turning the caps down and sprinkling salt on each layer. You can add spices to your taste - bay leaf and cloves. Those who like to add garlic to mushrooms will have to change their habit this time: the garlic squeaks, surprisingly, can turn sour.

Since the squeaks have spent several days in the water, they will release liquid when packed tightly into the jar. If it covers the mushrooms, that's good. Experienced housewife The pickles are always covered or covered with something that prevents mold from forming on top of the brine. You need to salt the mushrooms in the same way. In the case of creaks, currant leaves help - a well-known ingredient that enriches the taste of pickled cucumbers and tomatoes. It allows the violin to stand without damage throughout the long salting process, which lasts about 1.5 months. This duration is explained by the fact that only during this period of time do the creaks part with their bitterness. All this time the jars should remain in the refrigerator. If you find that there is not enough liquid in the jars, then you need to add brine, prepared in a proportion of 20 g per 1 liter of water.

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Hot salting

Surprisingly, even with the hot salting method, the violin is subject to dry salting at the stage of placing it in jars. But before that, the mushrooms are soaked for 2 days in 3 waters. After this, they are sent for blanching in an enamel pan with lightly salted boiling water, where, removing the foam, they must be cooked for about 20 minutes. Large creaks can be blanched for half an hour. Next, the mushrooms are drained in a colander or sieve.

After the temperature of the mushrooms becomes such that they can be easily picked up by hand, the mushrooms can be placed in jars with their caps down. As with the cold method, the violins must be sprinkled with salt. It is taken at the rate of 25-30 g per 1 kg of mushrooms.

Jars prepared for creaks should be lined with currant leaves, mushrooms should be placed in them with their caps down, pressing them down and sprinkling them with salt. The top of each jar must be covered with currant leaves. The jars of pickles need to be refrigerated for about a month or a month and a half.



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