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The bluish breast (Lactarius glaucescens) is a representative of the Russula family, the genus Milky. Such mushrooms are quite common in the regions of Our Country, they are classified as edible, and therefore they are used in the preparation of various dishes by experienced chefs. The characteristic features of this specimen and habitats are described below.
Description of the bluish mushroom
The bluish breast is a fruiting body with a white convex hat and a leg of medium thickness. This specimen, like many other representatives of the Mlechnikov genus, has a specific juice. But it is this species that secretes a liquid that turns from white to a grayish-greenish color in the open air. The pulp is white and dense, has a woody, slightly honey aroma.
Cap Description
At a young age, the cap of this specimen is white and convex with a slightly depressed middle. After some time, it straightens out and takes on a funnel shape, and spots of cream or ocher color appear on its surface. The diameter of the cap varies from 4 to 12 cm, but in nature you can also find large specimens – up to 30 cm. The surface is smooth and dry, cracks often form in oldish mushrooms. On the inside of the cap there are narrow cream-colored plates. With age, spots of an ocher shade appear on them.
Description of the leg
The bluish milk mushroom has a rather dense and tapered leg, the length of which can reach 9 cm. In young specimens, it is usually white, and with age, yellow spots may appear on it.
Where and how to grow
This type of mushroom most often grows in deciduous and mixed, less often in coniferous forests. Prefers calcareous soils. It can grow both singly and in groups in open areas, in the thicket of the forest. Favorable time for development is the period from July to October. Widespread in the northern regions of the country due to a suitable cool climate.
Is the mushroom edible or not?
The bluish breast belongs to the edible mushrooms of the second category. This copy has nutritional value, pleasant taste, but only after certain procedures. But if the soaking rules are not followed, these gifts of the forest can spoil the taste of the cooked dish. Basically, they are used for frying and salting.
How to prepare bluish milk mushrooms
The pulp of this species has a bitter taste, which is why pre-treatment is required before cooking. So, there is an algorithm of actions before the direct preparation of mushrooms:
- Clean the collected bluish milk mushrooms from forest debris. Remove stubborn dirt with a toothbrush and rinse.
- Cut off the legs.
- In adult specimens, scrape off the plates.
- Boil in salt water for 30 minutes, removing the foam.
- After the time has elapsed, drain the broth and fill with new water.
- Cook for at least 20 more minutes.
Mushroom broth is not recommended for use. Experts advise adding a variety of spices to improve the taste of the dish.
Twins and their differences
The bluish milk mushroom does not have poisonous and inedible counterparts, and the following specimens are the most similar:
- Pepper. It has a white hat, with a diameter of 5 to 20 cm, as well as a smooth and wide stem up to 8 cm high. Like a bluish breast, it has a burning, caustic secreted juice and belongs to conditionally edible mushrooms.
- Parchment breast. The diameter of the cap varies from 6 to 20 cm. In young specimens, the cap is white, with age it may appear buffy or yellowish spots. The leg, like that of a bluish-colored milk mushroom, tapers at the base, and its length is no more than 10 cm. The fruiting body secretes abundant milky caustic white juice. Most reference books classify this species as a conditionally edible mushroom.
Despite the external similarities of the above specimens with a bluish milk mushroom, the main difference is that only in the species under consideration, the secreted milky juice changes color from white to a greenish-olive or bluish tint.
Conclusion
The bluish breast exudes a faint aroma and has a spicy taste. Only pre-treatment will help remove bitterness, which should not be neglected in order to avoid poisoning. Most specimens of the Milky genus are similar to each other, but a distinguishing feature from twins is the release of juice, which, when in contact with air, acquires a greenish or bluish tint.