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With the onset of the mushroom season, the question of whether different varieties of mushrooms belong to edible species becomes popular. The diversity of the mushroom world can sometimes play a cruel joke on mushrooms: some of them are similar in appearance to each other. Volushka and svinushka mushrooms are of the lamellar type. This means that their caps are covered from the inside with small accordion-shaped plates; the differences between these mushrooms are not immediately noticeable.
Description of mushrooms volnushki and svinushki
The fat pig has another name: “black pig”. It belongs to the category of rare lamellar mushrooms and is considered conditionally edible by type. External description:
- Hat. Reaches 30 cm in diameter, can develop with a curved, unfolded edge. It has a smooth, dry surface. The color of the cap varies from red-brown to light chestnut. The plates inside it are thin, frequent, and easily separated from the pulp.
- Leg. Thick, black near the surface of the earth, up to 10 cm long, up to 5 cm thick. Under the cap 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 characteristic of being 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. Description of the wave:
- Hat. Can grow up to 12 cm in diameter. Young wavefish have a convex cap; over time, it settles, forming a small depression in the center; its edges are turned down. A pattern appears vaguely on the skin. The color of the cap can vary from light pink to pure white. The pulp remains snow-white, strong, and releases milky juice when cut.
- Leg. It stretches up to 6 cm with a small diameter of 2 cm. It is similar in color to the shade of the cap; there may be small grooves and fuzz on the surface.
How to distinguish a wave from a pig
Both varieties belong to the third category in terms of the edibility of mushrooms. The differences relate to appearance, as well as timing of ripening. Pigs bear fruit from August to November. The difference between wavefish is that they grow from August to mid-September. Pink species begin to ripen in the second half of July. The second half of August is considered the most widespread period for their collection.
It is very easy to distinguish svinushki and volushki even in the photos that mushroom pickers share after picking.
By appearance
The differences in appearance between volushushki and svinushki are undeniable. Particularly noticeable on adult specimens. The little pigs reach up with their hats. The edges of the waves always remain slightly down.
Differences also concern the color of the caps: thick pigs can acquire shades of brown and yellow.
In contrast, volnushki are white or pink.
By composition and calorie content
Mycologists do not recommend consuming conditionally edible mushrooms raw. In order to start preparing basic dishes, both varieties must be boiled: in this they have no differences.
Most of the composition of both types is occupied by vegetable protein. Boiled pork contains 30 kcal. The difference between volnushki lies in the lower calorie content: 100 g of product contains only 22 kcal. Both varieties contain amino acids.
By useful properties
Volnushki have an antibacterial effect, help restore the body after physical activity, and also help strengthen the immune system. Svinushki is characterized by anti-inflammatory properties, and, in addition, helps to increase the strength of the musculoskeletal system.
According to taste
Both types of mushrooms require additional soaking before cooking. This is due to the fact that the milky juice secreted by the fruiting bodies is bitter. After soaking and boiling, svinushki can taste like chanterelles, and volushki can taste like champignons.
By growing area
You can accurately distinguish mushrooms from each other by their place of growth. Pigs prefer pine forests and 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 found in mixed forests, where they stay close to saffron milk caps and deciduous trees.
The use of volushushki and pigs in cooking
To completely eliminate possible harm from eating mushrooms, mycologists recommend a long soaking process.At this stage, the varieties reveal an additional difference: pigs are soaked for three days, for volushki this procedure lasts 15 - 20 hours.
After soaking, the remaining water is drained. Afterwards, 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, and preparing mushroom paste. Both types go well with vegetables, are suitable for frying, and can be used as a side dish or main dish.
Volnushki are used to prepare delicious soups. The recipe for roast pork and volushki is famous for serving in restaurants. The pigs produce delicious mushroom caviar, which can be prepared for the winter.
Conclusion
Volushka and svinushki mushrooms can be tasty and healthy. They have characteristic differences, but are similar in general preparation technology. After collection, they must be soaked to prevent toxic substances from settling and to eliminate bitterness. Additional cooking for 20 minutes makes them completely safe. Considering that mycologists have begun to classify both varieties as a third group, denoting conditional edibility, one should be especially careful when collecting and further preparing mushrooms.
