Bitterness is a fungus belonging to the genus Milkworms (Lactarius), the family of russula (Russulaceae). It occurs both in large groups and singly. It has several Latin names (Lactarius rufus, Agaricus rufus, Lactifluus rubescens, Lactarius rubescens), and there are even more Russians used by the people (bitter breast, path, bitter, red bitter, bitterness).
Its cap rarely exceeds 18 cm in diameter. It is bell-shaped in a young mushroom, but eventually becomes flat. The old mushroom is well recognized by its cone-shaped depression in the central part. The color of the hat is reddish brown, does not change over time. Bitter mushroom has a smooth skin with a slight pubescence. The photographs presented in the article demonstrate the subtlety of the edges of the hat.
The leg of the mushroom has a cylindrical shape, its length does not exceed 7 cm, the thickness at the base is about 2 cm. Sometimes it has a grayish fluff that slightly brightens its reddish color. The young specimen has no cavities, unlike the old one. The pulp of the leg is light at the base, closer to the cap it acquires a characteristic brownish color.
It is distinguished by a pepper taste and a peculiar delicate aroma of bitterness. The mushroom has a dense flesh. With breaks, a white, thick, liquid is released that does not oxidize in air. Plates in which spores form are located under the hat. They are narrow, descending along the leg. Their color may be whitish or reddish. The spores are oval in shape, mesh in structure.
Bitter - a mushroom that grows only in pine forests, coniferous forests or birch groves. Of the entire genus, lacterans are most common. Fruiting is annual, despite the weather. These mushrooms prefer wetlands to wetlands. Rarely are worms. Inexperienced mushroom pickers are unlikely to be able to distinguish them from similar serushki, brown lactarias, rubella, and smoothies.
An interesting fact: the fruiting body of this fungus contains a substance that stops the development of Staphylococcus aureus, as well as a number of intestinal pathogenic bacteria.
In the west, mustard is not eaten. However, in our country it is believed that bitter is an edible mushroom. But such a statement is conditional. Like many other representatives of this kingdom, bitterness is able to accumulate radioactive elements, in particular cesium. This fact should be considered when choosing a place of collection. Before use, the mushrooms must be soaked, removing the characteristic bitterness that gave them the name.
Bitter - a mushroom that requires soaking for at least three days with a daily two-time replacement of water. It should be cooked on low heat in salted water for 30 minutes, removing the resulting scale. Then lay back in a colander. Sterilize the jars; pour peas, salt and dill to the bottom. Spread mushrooms in layers, adding chopped garlic and bay leaf and pouring salt. At the end, pour the vegetable oil, tighten the lid and put on the salting out in a cool place. You can use the product after 50 days. The ratio of ingredients per 1 kg of mushrooms: 5 tbsp. l salt, a few leaves of laurel, dill to taste, 5 cloves of garlic, 50 ml of vegetable oil.
