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Pepper mushroom is a lamellar representative of the Milky genus of the Russula family. It belongs to the conditionally edible group with low nutritional value. After pre-treatment, they are used only for pickling.
What does a peppercorn look like
The species has several names, except for the Latin Lactarius piperatus, pepper mushroom is known as spicy mushroom, spicy mushroom and pepper mushroom. The species got its name because of the bitter milky juice, which quickly oxidizes when broken, becoming greenish.
These are rather large white fruiting bodies. In older specimens, the color may be beige with a yellow tint, especially if it grows in an open, dry area.
Cap Description
At the initial stage, the cap is rounded with concave edges adjacent to the stem. In older specimens prostrate, the edges remain wrapped, uneven, often wavy. The surface is dry, in the center there is a small depression with a longitudinal crack. The protective layer is smooth or rough, monophonic, representatives with brown or reddish spots are less common.
The transverse size of the cap of a ripe mushroom is 8-12 cm. Single specimens can be larger – up to 20 cm. The flesh is dry, brittle, white. Lower part with densely spaced narrow plates, closely adjacent to the fruiting body. The spore-bearing layer is white, with time small yellowish areas may appear. When damaged, the fungus secretes a sticky, thick white juice that quickly oxidizes.
Description of the leg
The stalk is short, thick, with a clear border of the spore-bearing layer. The shape is in the form of an elongated oval, often narrowed near the mycelium.
The surface is smooth or slightly bumpy, white. Height, depending on the age of the fungus, is 4-8 cm. The structure is rigid, fragile. From the mycelium along the length inside, it is often affected by slugs.
Where and how to grow
Pepper mushrooms are common in warm climates, found in the mountainous regions of the Caucasus, in mixed forests of the Krasnodar and Stavropol Territories. There are they in the Central regions and the Moscow region. In the European part with a colder climate, they grow very rarely.
Appear in symbiosis with oak, alder, hazel. They are located singly or in several pieces on a rotten leaf cushion. Prefer clay fertile soils, shaded wet areas. The first copies in the south grow after the rains at the end of July. In a temperate climate – in the last decade of August. Fruiting is not long, within three weeks, but subject to the normal frequency of precipitation.
Is the mushroom edible or not?
The species does not have a high nutritional value due to its bitter taste. Refers to edible, because there are no toxins in the chemical composition. According to reviews, pepper mushrooms are used for cooking only in a salty form, after pre-treatment. Processed mushrooms are not inferior in taste to species with a higher gastronomic characteristic. Culinary publications offer numerous recipes for salting pepper mushrooms, both cold and hot.
How to cook pepper mushrooms
The brought mushrooms must be immediately poured with cold water, after 1-2 hours, start processing. During this time, the fruiting bodies will be saturated with moisture, become less fragile, and the top layer will be easier to remove from them.
Processing:
- With a knife, remove the protective film from the surface of the cap.
- They clean off the lamellar layer, if left, the finished mushrooms will be tough, it is problematic for small mushrooms, so the bottom of the cap is not touched.
- The leg is cut off, the top layer is removed. If it is badly damaged by slugs, do not use it for food.
Before any method of preparing pepper mushrooms, preliminary soaking is necessary. The processed fruit bodies are washed and filled with water. Cleaned in the cold, change the water several times a day. This is necessary to completely get rid of bitterness. The procedure is continued for at least three days. The product is then washed and salted. To prepare the pepper mushroom in a cold way, take:
- garlic;
- horseradish leaves;
- dill inflorescences;
- Bay leaf;
- black pepper;
- currant leaves.
Soaked milk mushrooms are placed in a container. Enamelware is used, such as a bucket, a wooden barrel or glass jars. A sheet of horseradish is placed at the bottom, then a layer of the product, sprinkled with salt at the rate of 100 g per 2 kg of fruiting bodies, spices are added. Top with horseradish leaves and set oppression. Mushrooms will give juice, it should completely cover the milk mushrooms. After 3 weeks the product will be ready.
You can cook pepper mushrooms in a hot way:
- Soaked fruit bodies are placed in a saucepan.
- Fill with water.
- Boil 20 min.
- The water is poured out, the mushrooms are washed.
- Put in banks.
On a jar (3 l) take:
- salt – 100 g;
- water – 2 l;
- pepper – 15 peas;
- garlic – 2-3 cloves;
- dill umbrella – 1 pc.:
- currant leaves – 10 pcs.;
- bay leaf – 2 pcs.
Boiled mushrooms are placed in a jar, mixing with the above ingredients. Water is boiled, salt is diluted in it, mushrooms are poured with brine and covered with lids.
What is dangerous pepper mushroom
The species does not cause poisoning; after soaking, bitterness completely disappears. You can not eat salty milk mushrooms for people with kidney failure, with a stomach ulcer; with caution – with gastritis and dysfunction of the digestive system. When processed, the milky juice can cause irritation on the surface of the skin; when it enters the wounds, a strong burning pain is felt.
Medicinal properties of pepper mushroom
Peppercorns are used in folk recipes as an antitumor agent. The infusion is taken for tuberculosis. A gauze pad soaked in milky juice is applied to the warts, after a few applications they dry out and disappear completely. Small papillomas are removed with the juice of the fungus. Fried and ground milk mushrooms are used to remove stones from the bladder.
Twins and their differences
The violin is referred to pepper species similar to the mushroom.
The bluish breast is also referred to as twins.
It occurs in both deciduous and coniferous forests, grows on calcareous soils. The types differ in the structure of the plates: in the twin, they are wider and located less frequently. In terms of nutritional value, the species are identical.
Conclusion
Peppercorn is a mushroom with low nutritional value. Suitable for any method for salting, but only after thorough soaking. Subject to the processing technology, a tasty and healthy product is obtained with a set of microelements and vitamins necessary for the body.
