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With the onset of the mushroom season, the question of whether different varieties of mushrooms belong to edible species becomes in demand. The diversity of the mushroom world can sometimes play a trick on mushrooms: some of them are outwardly similar to each other. Mushrooms volnushki and svinushki are of the lamellar type. This means that their hats are covered from the inside with small accordion plates, the differences between these mushrooms are not immediately noticeable.
Description of mushrooms volushek and svinushek
The fat pig has the second name “black pig”. It belongs to the category of rare lamellar mushrooms, according to the type it is considered conditionally edible. External description:
- Hat. Reaches 30 cm in diameter, can develop with a curved, unfolded edge. It has a smooth dry surface. The shade of the hat varies from red-brown to light chestnut. The plates inside it are thin, frequent, easily separated from the pulp.
- Leg. Thick, black near the ground, up to 10 cm long, up to 5 cm thick. Under the hat, it has a whitish-yellow tint.
Pigs bear fruit from August to November. It is important to distinguish between thick and thin varieties. If the first category of mushrooms has the characteristics of conditionally edible, then the second is considered poisonous.
Volnushki belong to the russula family.
They are also called “roe deer”, “volzhanka”, “volnyanka”, “rubella”. It is quite easy to distinguish them from pigs. Wave description:
- Hat. It can grow up to 12 cm in diameter. Young volnushki have a convex shape of the cap, over time it settles, forming a small depression in the center, its edges are tucked down. On the skin, the pattern is unclear. The color of the hat can vary from light pink to pure white. The pulp remains snow-white, strong, when cut it releases milky juice.
- Leg. It stretches up to 6 cm with a small diameter of 2 cm. In color, it is similar to the shade of the cap, small recesses and fluffs can be located on the surface.
How to distinguish a wave from a pig
Both varieties belong to the third category according to the description of the edibility of mushrooms. The differences relate to the appearance, as well as the timing of ripening. Pigs bear fruit from August to November. The difference between the waves is that they grow from August to mid-September. Pink species begin to ripen in the second half of July. The most massive period for their collection is the second half of August.
It is very easy to distinguish pigs and volnushki even in the photos shared by mushroom pickers after gathering.
In appearance
Differences in the appearance of waves and pigs are indisputable. Especially noticeable on adult specimens. Pigs with their hats stretch up. At the waves, the edges always remain slightly lowered down.
The differences also relate to the color of the hats: fat pigs can acquire shades of brown and yellow.
Unlike them, the waves are white or pink.
Composition and calories
Mycologists do not recommend eating conditionally edible mushrooms in their raw form. In order to start cooking basic dishes, both varieties must be boiled: in this they do not differ.
Most of the composition of both species is occupied by vegetable protein. Boiled pig contains 30 kcal. The difference between the waves lies in the lower calorie content: in 100 g of the product – only 22 kcal. Both varieties contain amino acids.
According to useful properties
Volnushki have an antibacterial effect, contribute to the recovery of the body after physical exertion, and also help strengthen the immune system. Swine is characterized by anti-inflammatory properties, and, in addition, it helps to increase the strength of the musculoskeletal system.
By taste
Both types of mushrooms need additional soaking before cooking. This is due to the fact that the milky juice that the fruiting bodies secrete has bitterness. After soaking and boiling, pigs can taste like chanterelles, and volnushki can resemble mushrooms.
By area of growth
It is possible to accurately distinguish mushrooms from each other by the place of growth. Pigs prefer pine forests, grow on the roots of coniferous trees and young stumps.
They can be found on the shores of swampy lakes. Volnushki like sunny forest glades with a predominance of birches. In birch forests, they grow in whole colonies. Sometimes they are found in mixed forests, where they keep close to saffron milk caps and deciduous trees.
The use of waves and pigs in cooking
To completely eliminate the possible harm when eating mushrooms, mycologists recommend a long soaking process. At this stage, the varieties reveal an additional difference: the pigs are soaked for three days, for the waves this procedure lasts 15-20 hours.
After soaking, the remaining water is drained. After both varieties are boiled in clean water for 15 – 20 minutes. These mushrooms are not used for drying or drying. They are suitable for salting, marinating, cooking mushroom paste. Both types go well with vegetables, are suitable for frying, can be used as a side dish or main dish.
Volnushki are used to make delicious soups. The recipe for roast pork and flakes is known for its restaurant serving. Pigs make delicious mushroom caviar, which can be prepared for the winter.
Conclusion
Volnushki and svinushki mushrooms can be tasty and healthy. They have characteristic differences, but are similar in general technology of preparation. After harvesting, they must be soaked to prevent sedimentation of toxic substances and eliminate bitterness. An additional 20 minutes of boiling makes them completely safe. Given that mycologists have begun to attribute both varieties to the third group, indicating conditional edibility, one should be especially careful when collecting and further cooking mushrooms.