Description of the white mushroom
The white wave mushroom is often found in our forests. It belongs to the group of conditionally edible species. Fruit bodies, depending on the place of growth, can be of different colors: from white, pale pink to bright red. White wolf settles in damp places, sometimes even in swamps. It can be found on forest edges and near birches.
Description of the mushroom white wave
Description of the mushroom
Although in the special literature the volnushka is characterized as of little use for food, almost a poisonous mushroom, it is collected everywhere. Fruit bodies are lamellar (like a hymenophore) and are excellent for salting.
According to the description, the mushroom is a common and popular mushroom among the people. It is found in deciduous and mixed forests, but prefers young birch groves more. Yields peak in the last month of summer and the first in autumn.
The hat acquires a conical shape with age, especially if the fruiting body grows in open areas. In diameter, it can grow up to 8-12 cm. At the same time, the leg is low, only 2-5 cm. In some specimens it reaches 8 cm or a little more. The stem of young fruiting bodies is dense, whole, slightly tapering downward. It becomes hollow with age.
Irina Selyutina (Biologist):
The white wave is very often confused with her "sister" - the pink wave, because they have a lot in common. In hot weather, the surface of the cap of a pink wave can fade and become completely white - in this case, it is almost impossible to distinguish between the two species. Of course, if you confuse these types, no one will suffer, but it is better to know their differences.
Belyanka forms mycorrhiza with birches. In the rich mushroom season, it can appear in abundance in the thickets of these young trees.
Types and their description
One of the related species is the pink wave. She has more pronounced concentric rings on the cap. Its color is more saturated, pink, the edges are shaggy. The plates under the cap are frequent, cream-colored. If you cut off the leg, "milk" - white milky juice always appears on the surface. The pink wolf chooses drier places and older birches.
The white wolf has twins. It is easy to confuse it with mushrooms. If you look at the hats of these two species from above, the difference between them will be almost imperceptible. Is that the color of saffron milk caps. It will be brighter. But saffron milk caps lack a fluffy border along the edges of the cap.
A characteristic feature is that the "milk" tastes bitter for the little ones, but not for the saffron milk caps. Although the legs are the same in shape, they also differ in color. In saffron milk caps, they are orange, and the juice appears the same color. White mushrooms (white volnushki) have light legs, "milk" is also white.
Each of these types is edible. Ryzhiks cook as you like, but the whitewash is boiled first of all, only after that the substances that give the bitterness leave, and it becomes suitable for consumption.
Whitefish looks like a lump. This species is also edible, their taste is almost the same.The lump has a larger cap, which can reach a diameter of 18-20 cm. False wave (species of milkmen) is also found in forests, but it is also conditionally edible and does not pose a danger.
Advantages of the view
The mushroom is good for diabetics
- Low calorie content of the product: it is only 20-25 kcal / 100 g. It takes a long enough time for the mushrooms to be digested and absorbed by the body. Thanks to this, the feeling of satiety lasts a long time and the body does not require additional meals, which can significantly reduce the number of calories.
- High content of vitamin B5: this compound has the property of neutralizing the harmful side effects of antibiotics on the body. Therefore, mushroom dishes must be included in the menu of patients undergoing drug therapy.
- Unique biochemical composition: white mushroom contains a lot of protein, carbohydrates, there are fats. The rich vitamin composition (A, B, C) makes it useful for the body. The inclusion of waves in the diet gives the necessary health to hair, skin, and provides good vision.
- Low glycemic index: is equal to 10 (some sources give a value of 15), which makes it useful for people prone to diabetes.
Cooking applications
Crispy and juicy whitewash will decorate and diversify the winter menu of any family. The waves are salted in different ways: cold and hot. Young specimens with edges wrapped inside the cap are better suited for this.
Method number 1. Cold salting: mushrooms must first be thoroughly soaked for 2-3 days with regular water changes. Then start harvesting for the winter.
Method number 2. Hot salting: it is necessary to boil the waves longer so that all the bitterness will go away from them. Therefore, the people also call them "broths". These are some of the most pungent fruiting bodies (like the milk mushrooms), but after proper processing they become tasty, especially salty.
Contraindications
A white mushroom or a white mushroom is useful, but dishes made from them are oversaturated with protein, so you need to approach the use of such food wisely.
Even a healthy person should not eat mushrooms more often than 3-4 times a week. In addition, the white mushroom, like other fruiting bodies, contains chitin, which is practically not digested in the body, but can act as a kind of "broom" for the intestines, freeing the body from heavy metals and toxins. For people prone to diseases of the digestive tract, it is better to limit themselves to such food.
Mushroom dishes are not allowed for breakfast. Whitefish, or volnushka, is a heavy food, it takes a long time to digest. White wolf contains a lot of the substance tryptophan, which has a relaxing effect. It is best to eat mushroom dishes for lunch or dinner. They are rich in B vitamins, which have a calming effect on the nervous system.
Conclusion
By their characteristics, white mushrooms are conditionally edible species. This means that they have compounds that are destroyed only by prolonged boiling. Only after this is the whitewash suitable for frying, pickling, making various culinary dishes.
