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Mushrooms and podgruzdki differ from each other not very clearly. Both mushrooms are large, have almost the same color and similar shape. Both are edible, however there is a difference in how they are prepared, so it is helpful to know how to tell one variety from the other.
How to distinguish a load from a load
In order to accurately distinguish a breast from a load in appearance, it is enough to know a few basic features of these representatives of the mushroom kingdom. Differences exist in all parts of the fungus.
What does a breast and a loader look like: differences in appearance
The real (white) breast belongs to the genus lactic. This is a large, albeit undersized mushroom, the cap of which can grow up to 20 cm in diameter. At first, it is convex, very light, with time it takes the form of a funnel, its edge with a slight pubescence wraps inward, and brownish spots may appear on the surface. The skin is wet, mucous.
The plates are wide, often located, cream-colored with a yellowish tint. With age, they acquire a more pronounced yellowness.
The leg does not exceed 7 cm in height, it is smooth, cylindrical in shape, in adult specimens it is hollow on the cut.
The pulp is dense, brittle, with a specific smell similar to the aroma of fruits. When damaged, milky juice is plentifully released, darkening in the air.
White podgruzdok outwardly very similar to a real breast. Although these representatives of the kingdom belong to the Russula family, the first is a milky one, and the second belongs to the Russula genus.
Its hat is capable of reaching 25-30 cm in diameter, although most often this figure is 15-20 cm. The surface is flat-convex, with a slight depression in the center. The peel has a rough structure resembling felt. The edge is even, without fringe. The younger the individual, the lighter the hat. Over time, a yellowish-brown coating may appear on its surface, and in older specimens, the color changes to brown. The leg is strong, light, somewhat tapering upwards.
The plates are narrow, most often light cream, but in some cases they can be bluish-green or turquoise.
With a great external similarity of these varieties, there is a noticeable difference between them:
- the real breast has a wet mucous cap, while in the load it is always dry;
- the edges of the mushroom cap have a fibrous fringe, which the load does not have;
- the breast plates are wider than those of its counterpart;
- old milky ones turn yellowish-brown, and the loaders turn brown;
- on the cut of the first, milky juice is released, while the pulp of the second is always dry.
What is the difference between mushrooms and podgruzdki photo
White mushrooms and podgruzdki look the same only at first glance – if you know their signs and differences, you can even recognize them from a photo.
The characteristic features of the milk mushroom are the white color of the cap, pubescence along the edges and a moist mucous surface.
The white milk mushroom differs from the milk mushroom by the release of milky juice. This is the main feature that allows him to identify.
The cap is dry, with a smooth edge. Under it are narrow plates.
The leg tapers upward, and milky juice does not stand out on the cut.
Differences in the method of preparing white milk mushrooms and podgruzdki
Due to the bitter pulp, the milk mushroom belongs to conditionally edible mushrooms. It is the best in this category, not without reason in Our Country only it was considered suitable for salting. And now these mushrooms are being salted. To get rid of bitterness, they are soaked for 24 hours, changing the water from time to time. Then they are thoroughly washed and again left in water for a day. These milkmen are salted with spices.
Pickles can be used as an independent snack, or as a component for preparing other dishes – salads, pie fillings, etc.
Less popular use of these mushrooms is for cooking soup, stewing, frying and marinating.
Loaders are also edible, unlike milkers, they are less valuable. They do not have a pronounced taste, which is why they are classified as edibility category 4. They can also be salted, but it does not need to be soaked first. Before salting, they are thoroughly washed and boiled.
Some hobbyists stew, fry or marinate pickles, and also freeze them for future use. In all these cases, they must first be boiled, slightly salted, and then rinsed in cold running water so that they do not darken. It must be remembered that the taste qualities of these representatives of the mushroom kingdom do not have great nutritional value, so it is better to use them in mixtures with more noble mushrooms.
Black load and black load: difference in photo and description
Black breast and black breast are two more varieties, the differences between which are useful to know.
A black breast can be distinguished by a special olive-black hat. In young individuals, its surface is mucous, shiny, while in adults it becomes dry and rough. The plates are dirty cream. Like other milkers, if the body of the fungus is damaged, milky juice is released, and the freshly cut white pulp quickly darkens in the air.
The black boot has a brown cap that darkens with age. The surface is somewhat sticky, shiny. The plates are narrow, of different lengths. The flesh, when damaged, becomes grayish-pink, then acquires a gray tint. Milky juice is absent.
Conclusion
Milk mushrooms and podgruzdki differ not only in external signs. Although both of them are very popular among lovers of “silent hunting”, the first, unlike the second, is valued more highly. Despite the external similarity, it is not difficult to distinguish them from each other by their characteristic features.