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Felt breast or violin (lat. Lactarius vellereus) is a conditionally edible mushroom of the Russulaceae family (lat. Russulaceae), which in Russia has acquired many common nicknames: Milk scraper, Podsuhar, Skripun or Euphorbia.This species was nicknamed Skripnitsa and Skripun for the characteristic sound that occurs when two caps rub against each other. Gruzd owes its main name to the peculiarities of its growth - it is usually found in small groups that look like dense piles. The mushroom is rarely found alone.
Description of felt milk mushroom
This is a medium-sized mushroom with fairly dense, fleshy pulp. In young specimens it is white, but in mature and old mushrooms the flesh is yellowish. At the site of a cut or fracture of the fruiting body, milky juice soon begins to flow abundantly. It has a faint but pleasant smell, but its taste is repulsive - the juice is very bitter and burns. It does not change color when exposed to air, but as it dries it may turn yellow or become covered with red streaks.
Description of the cap
The cap of a mature felt milk mushroom reaches 8-18 cm in diameter. In young specimens it is quite compact, almost egg-shaped. At the first stage of development, the edges of the cap are curved downwards, but as the fruiting body grows, it opens up and takes on the appearance of a funnel. The surface of the cap is dry and hard; it feels slightly rough to the touch, which is due to the presence of small fibers. The color of young mushrooms is white, but the cap of ripe fruiting bodies darkens - first yellow streaks appear on it, then the surface becomes covered with brownish spots.
The plates of the hymenophore are quite sparse and free, partially extending onto the stalk. The color of the plates is whitish-ocher, slightly darker than the main tone of the mushroom.
Description of the leg
The leg of the Milk Milk is on average 6-8 cm in height, with a diameter of 3-5 cm. It is cylindrical in shape, tapering slightly at the base. The surface of the leg is felt, slightly rough. Painted white with an admixture of yellow or ocher. The pulp is quite dense.
Where and how Skripun grows
It is more often possible to detect the tomentose breast in mixed and deciduous forests. It grows in large quantities under birch trees, in fairly dense groups. The mushroom is rarely found alone.
The harvest begins in mid-August, but sometimes the first mushrooms appear at the end of July. If the autumn turns out to be sufficiently warm and humid, Skripun bears fruit until the end of September and beginning of October.
In Russia, this species grows within mid-latitudes. The area of greatest distribution is the Urals, Siberia and the Far East.
Is the felt milk mushroom edible or not?
Felt milk mushroom is a conditionally edible mushroom, which is due to its specific taste. Its pulp contains a large amount of caustic milky juice, so Skripitsa is not consumed raw.
How Skripitsa is Prepared
Skripitsa is served on the table in the form of salted preparations. The pickling process will take a long time due to the pre-soaking of the mushrooms.
The procedure looks like this:
- The harvested crop is soaked for 3-5 days, changing the water regularly. At this stage, bitterness and acrid milky juice are removed.
- After this, the mushrooms are boiled for 20-25 minutes in a salty solution (50-60 g of salt per 1 kg of milk mushrooms).Currant leaves, allspice and bay are used as additives - they will give the mushrooms a pleasant aroma and help remove any remaining bitterness.
- The actual salting process lasts 1-2 months. The harder the mushroom pulp, the longer it will take until fully cooked.
To the table Felt milk mushroom can be served as an independent dish or in addition to cold appetizers and salads.
You can learn more about how to prepare Felt Milk Milk from the video below:
Composition and value of Skripitsa
This is a low-calorie mushroom - 100 g of unprocessed fruiting body contains 22 kcal. After salting, the energy value increases to 25-28 kcal.
Nutritional value per 100 grams:
- proteins – 3.08 g;
- fats – 0.35 g;
- carbohydrates – 3.3 g.
The chemical composition of the felt milk mushroom is characterized by a high content of fiber, vitamins (C, PP) and minerals (phosphorus, potassium, sodium, magnesium, calcium).
Medicinal properties of felt milk mushrooms
Skripun is a dietary product that has beneficial properties. It has the following effects on the human body:
- helps normalize the functioning of the gastrointestinal tract;
- lowers cholesterol and blood sugar levels;
- has an anti-inflammatory effect;
- strengthens the immune system in general;
- is an antioxidant;
- stimulates hematopoiesis;
- improves the condition of hair and skin.
Despite its beneficial properties, Felt Milk Milk also has contraindications. It is not recommended to eat dishes made from this mushroom if:
- diseases of the pancreas;
- gallbladder dysfunction;
- kidney diseases;
- hypertension.
In addition, Skripun is contraindicated for young children and pregnant women.
Doubles and their differences
In general, all milk mushrooms are similar to each other, but more often Felt milk mushrooms are confused with Pepper, Real (or White), as well as with White milk mushrooms.
Felt milk mushroom differs from Pepper milk mushroom by its rough cap, which is covered with many small scales. In the Transverse milk mushroom it is smooth to the touch. In addition, the taste of the milky juice is not so pungent, although it does have peppery notes.
The variety is classified as conditionally edible: the fruit body becomes ready for consumption only after prolonged soaking and salting, which removes bitterness from the pulp.
The white milk cap is distinguished from the felt milk cap by the pubescent and slightly torn edges of the cap. The mushroom does not have milky juice, and there is no copious discharge at the site of the cut or break.
This is a conditionally edible variety with mediocre taste. It is eaten in salted form.
The real or White milk mushroom differs from the Skripitsa in its cap - it is densely hung at the edges with shaggy fringe. The milky juice of the mushroom is white; at the cut site it quickly darkens, acquiring a yellowish tint. In the Felt milk mushroom, the juice begins to change color only as it dries.
Real milk mushrooms are considered a conditionally edible mushroom, which, after removing the bitterness, is used for pickling.
Growing Skripitsa at home
Another advantage of Felt Milk Milk, in addition to the low level of worms, is its high yield. This makes it an ideal candidate for growing indoors.
The process of planting a mushroom is as follows:
- The first step is to prepare the soil.The selected area is dug up and abundantly fertilized with peat. A prerequisite is that deciduous trees, preferably birch, must grow in the place where Felt Milk Milk is grown. Poplar, hazel, willow and larch are also suitable.
- From May to September, mycelium is planted in the soil. It is purchased in a specialized store. As a soil for growing Skripitsa, they use a mixture that contains sawdust from deciduous trees. Additionally, fallen leaves, straw and moss are added to it. The mycelium is fed with an aqueous solution of sugar and yeast.
- The second method of planting Skripun involves grinding it. It is better to use overripe mushrooms as planting material. Then pieces of the fruiting body are poured into a mixture of peat and sawdust. The container with crushed milk mushrooms is covered with a lid, which has small holes, and left in this form for 2.5-3 months. It is advisable to place the container in a room with a temperature not lower than +23°C.
- When the mycelium has developed sufficiently, it is transplanted into small holes under deciduous trees. After this, the depressions are filled with substrate, moss is added and covered with fallen leaves.
Caring for mycelium involves moderate watering. In hot weather, the planting area is hidden under an artificial canopy. In the winter months, it is recommended to insulate the mycelium with a heap of fallen leaves.
The harvest of domestic felt milk mushrooms can be harvested from mid-July to August.
Conclusion
Felt milk mushroom or violin mushroom is a high-yielding mushroom that can be grown in the garden yourself. It does not have any special taste, but the harvested crop makes good preparations for the winter. He has no poisonous counterparts.
