Milk and podgruzdki differ from each other not very clearly. Both mushrooms are large, almost the same color and shape. Both are edible, but there is a difference in the way they are prepared, so it is helpful to know how to tell one variety from another.
How to distinguish a load from a load
In order to accurately distinguish a milk mushroom from a load in appearance, it is enough to know a few basic signs of these representatives of the mushroom kingdom. Differences exist in all parts of the fungus.
What does the weight and load look like: differences in appearance
The real (white) milk mushroom belongs to the genus of the milkmen. This is a large, albeit undersized mushroom, the cap of which can grow up to 20 cm in diameter. At first, it is convex, very light, over time it acquires the shape of a funnel, its edge with slight pubescence turns inward, and brownish spots may appear on the surface. The skin is wet, slimy.
The plates are wide, often spaced, cream-colored with a yellowish tinge. With age, they acquire a more pronounced yellowness.
The leg does not exceed 7 cm in height, it is smooth, cylindrical in shape, in adult specimens it is hollow at the cut.
The pulp is dense, brittle, with a specific smell similar to that of fruits. In case of damage, milky juice is abundantly secreted, which darkens in air.
The white podgruzdok looks very much like a real lump. Although these representatives of the kingdom belong to the russula family, the first is a milkman, and the second belongs to the russula genus.
Its cap is capable of reaching 25-30 cm in diameter, although most often this figure is 15-20 cm. The surface is flat-convex, with a small depression in the center. The skin has a rough texture resembling felt. The edge is smooth, without fringes. The younger the individual, the lighter the hat. Over time, a yellowish-brown bloom may appear on its surface, and in older specimens, the color changes to brown. The leg is strong, light, slightly tapering upward.
The plates are narrow, most often light cream, but in some cases they can be bluish-green or turquoise.
With the great external similarity of these varieties, there is a noticeable difference between them:
- a real breast has a wet mucous cap, while in a load it is always dry;
- the edges of the cap of the load have a fibrous fringe, which the load does not have;
- the lumps are wider than those of its counterpart;
- old milkmen turn yellowish-brown, and the load turn brown;
- on the cut of the first, milky juice is released, while the pulp of the second is always dry.
What is the difference between milk mushrooms and podgruzdki by photo
White milk mushrooms and podgruzdki only at first glance look the same - if you know their signs and differences, you can even identify them from a photo.
The characteristic features of the lump are a white cap, pubescence at the edges and a moist mucous surface.
The white lump differs from the load in the release of milky juice. This is the main feature that allows you to identify it.
The hat is dry, with a straight edge. Under it are narrow plates.
The leg tapers upwards, and milky juice does not stand out on the cut.
Differences in the method of preparing white milk mushrooms and podgruzdki
Because of the bitter pulp, the milk mushroom is a conditionally edible mushroom. He is the best in this category, not without reason in Russia only he was considered suitable for salting. And now these mushrooms are salted. To get rid of the bitterness, they are soaked for 24 hours, changing the water from time to time. Then they are thoroughly washed and again left in water for a day. These milk jugs are salted with spices.
Attention! Do not be afraid that salted milk mushrooms acquire a bluish color.
Pickles can be used as an independent snack or as a component for preparing other dishes - salads, pie fillings, etc.
Less popular are the use of these mushrooms for soup cooking, stewing, frying, and pickling.
Podgruzdki - also edible, in contrast to the milkmen, they are less valuable. They do not have a pronounced taste, which is why they are classified in the 4th category of edibility. They can also be salted, but do not need to be soaked first. Before salting, they are thoroughly washed and boiled.
Some lovers stew, fry or pickle the podgruzdki, and also freeze them for future use. In all these cases, they must first be boiled, slightly salted, and then rinsed in cold running water so that they do not darken. It must be remembered that the taste qualities of these representatives of the mushroom kingdom do not have great nutritional value, therefore it is better to use them as part of mixtures with more noble mushrooms.
Black podgruzdok and black lump: the difference in the photo and description
Black podgruzdok and black lump are two more varieties, the differences of which are useful to know from each other.
The black lump can be distinguished by its special olive-black cap. In young individuals, its surface is slimy, shiny, and in adults it becomes dry and rough. The plates are dirty creamy. As with other lactariuses, when the body of the fungus is damaged, milky juice is released, and the freshly cut white pulp quickly darkens in air.
The black podgruzdok has a brown cap, which darkens with age. The surface is somewhat sticky, shiny. The plates are narrow, of different lengths. When damaged, the pulp becomes grayish-pink, then becomes gray. There is no milky juice.
Milk mushrooms and podgruzdki differ not only in appearance. Although both are very popular with fans of "quiet hunting", the former, in contrast to the latter, is valued higher. Despite the external similarity, it is not difficult to distinguish them from each other by their characteristic features.