Is the violin mushroom edible or not? Skripun mushroom: culinary properties, description, distribution
Skripitsa is a mushroom that grows in deciduous groves. It can be found in the dry season under birch or oak, and in rare cases under pine and spruce. More often it is called scraper, violinist, spurge or rusk. Outwardly, it is very similar to the white loader. His hat is velvety, slightly depressed in the middle. The leg is thick.
They are prepared in two ways: cold and hot. Before you start salting, the violin must be sorted, cleaned with a brush, washed thoroughly, and then soaked (if cooked in cold salting) or boiled ( hot way). Skripitsa is a mushroom that is soaked for 3-4 days.
Cold salting method
You will need it, which must first be doused with boiling water. Spices are laid out at the bottom of the container (for piquancy, you can add currant leaves, bay leaves, dill), salt and prepared violins. All products are placed in layers, with the mushrooms facing downwards. The filled container is sprinkled with the remaining salt (5 kg of salt per 100 kg of mushrooms, a kilogram of dill and currant leaves). Heavy oppression is placed on top of the barrel.
Just measure the weight of the load and make sure that the milkweed does not get crushed. The products are kept for three days. Under the influence of the release of water and load, the mushrooms will become smaller on the second day. You can remove the pressure and add the spices in the same order and cover again. The process is repeated 2 times. Excess marinade can be drained, but make sure that the mushroom violin is completely covered with brine. If the marinade accidentally leaks out or evaporates, you can add a boiled 5% salt solution.
There is also a second option for cold salting soaked mushrooms. A 2.5% salt solution, pre-cooked and cooled, is poured into a barrel with milkweed and spices. This method simpler, and it will take much less time to process. Immediately after the salt brine has been poured, the container is closed with a lid and left to ferment for 30-35 days.
Cooking a violin using the hot method
Used when soaking is not possible. The washed mushrooms are poured with boiling 3% saline solution for 7 minutes, then they should be pulled out and doused cold water so that they become more elastic and resilient. Next, they are salted as with the cold method (similar seasonings are used). This method is faster, removes unpleasant bitterness and gives the mushrooms an elastic consistency.
So we have prepared an amazing snack for the winter. It can be used as a filling for pies, pies and hot dishes. Soups made from salted mushrooms are very tasty. Refuel them olive oil and add onions, and you will get an amazing salad. will delight you with cold ones winter evenings. This delicacy will delight even a gourmet.
The violin mushroom is edible and belongs to the fourth category of usefulness. The appearance of this mushroom is characteristic - not only the cap, but also the stem has a milky white tint. This variety belongs to the group However, this is not entirely true. In appearance it is really difficult to distinguish the violin mushroom from. But there is distinctive feature. The violin has no fringe on the lower part of the curved plate of the cap. The plates of the lower surface of the cap are dark yellow, almost brown. They are denser and thicker than those of real milk mushrooms.
The violin mushroom cap can reach twenty centimeters in diameter. The creaking leg is short, up to 3-6 centimeters in length and up to 4 centimeters in thickness.
What does a squeaky mushroom look like?
The skripun mushroom looks almost the same as a real milk mushroom, only its milky juice after cutting for a long time does not turn brown yellow color. It also features rarer platinums with reverse side hats.
It is important to know these distinctive features, because its taste is radically different from the taste of real milk mushrooms. It's quite mediocre in its own way taste qualities a mushroom that can only be used for pickling after soaking in water for several days.
Where to look for aspen creaking
You can find aspen creaks where in large quantities birch and aspen grow. It should be well lit sunlight places with a layer of moss and fallen leaves. Most often the aspen creaking tree grows in large groups from individuals of different ages. This is a mushroom common in central Russia. Its vegetative period of growth and reproduction begins in July and ends in mid-October. It is at this time that you should follow him.
Look at the violin mushroom in the photo. Detailed description you will find below in the article.
In the photo there is a violin mushroom
Violin - mushroom, which belongs to the fourth category of edibility and in its useful qualities. Its other name is creaking, spurge.
The description of the violin suggests that it has a characteristic appearance, which easily sets it apart from others. All the main parts of the creaker are bright milky in color.
But inexperienced mushroom pickers often external signs they may confuse it or classify it as a group of mushrooms. But this is not entirely correct. The violin has quite a lot distinctive features, by which it can be easily identified.
pay attention to comparative description mushroom violin with mushroom:
- lack of fringe on the bottom;
- the lamellar part of the cap is darker than that of the milk mushroom;
- the plates are denser and thicker, and are spaced sparsely.
In addition, the milky juice that appears on the scrap of a squeak does not change its color immediately upon contact with air. When it dries, it takes on a reddish tint. In milk mushrooms this happens quite quickly.
The size of the upper part of the mushroom can reach 24 cm. It is smooth and has a small depression inward in the center. The leg is not large – up to 7 cm. Look at the violin mushroom in the photo:
Where and when does violin grow?
Sripitsa can be found from late summer to mid-autumn. If autumn is characterized by warm and rainy days, then fruiting can last until the first frost in November. In Belarus, for example, they can be found from August to October.
You can find mushrooms of this type in sunny clearings in forests of both coniferous and mixed types middle zone Russia, Belarus. They grow in groups in which mushrooms of different ages can be found. In this case, choose land that is covered with moss and a layer of foliage.
Most of all he loves the soil under birch and aspen. Therefore, in clearings with such trees it can be found quite often.
Using the violin mushroom
It’s hard to say that milk mushrooms and violin taste similar. They are rather radically different. Regular breast milk is considered more valuable in terms of healthiness and taste.
In addition, the violin requires lengthy cooking. Collected mushrooms used in cooking only after preliminary soaking in one of two ways:
- V cold water for 5 days, periodically changing it to fresh;
- V hot water, while it is drained and replaced with a new one every 4 hours.
The hot soaking method helps reduce the time it takes to preparatory stage, since the mushroom will be ready for further use after 3 days.
Both methods are aimed at removing the unkempt bitter taste from the mushroom pulp. But even after this they are only suitable for pickling. They can be eaten immediately or stored in jars for the winter. Ideal temperature for storage it is +15 degrees.
Before salting, the creaks need to be soaked well under pressure for 5 days to remove the bitterness. But you must ensure that the water does not become sour and change it regularly. If you fill the mushrooms with boiling water rather than cold water, the soaking time is reduced to 2-3 days.
Banks need to be prepared especially carefully. They must be washed with water and soda, rinsed well and sterilized over steam for 20 minutes. Plastic lids need to boil for at least 2 minutes.
Preparation:
- Fill prepared clean jars tightly with mushrooms, caps down, sprinkling them with salt. Since the creaks have been soaked for a long time, when placed in a jar they will release liquid, which should cover them completely.
- If desired, you can add cloves and bay leaves.
- It is advisable to cover the top of the jars with currant leaves to prevent mold.
Store jars in the refrigerator for 7 weeks. During this time, the bitterness should completely go away. The duration of pickling depends on the pulp: in old mushrooms it is hard, so it will take longer to pickle. If the brine level decreases, fresh water and salt must be added to the jars (per 1 liter - 20 g).
Recipe for making salted squeaky mushrooms using the hot method
Mushrooms prepared in this way acquire a pleasant crunchiness, elasticity and aroma of milk mushrooms.
Ingredients:
- creaks – 2 kg;
- salt – 60 g;
- currant leaves – 20 pcs.
Preparation:
- Blanch pre-soaked mushrooms in an enamel container for 20 minutes, constantly skimming off any foam that appears. If they are too large, this time should be increased to at least 1/2 hour.
- Place the squeaks in a colander to remove excess liquid. At the bottom of sterilized jars dense layer add currant leaves.
- Place the mushrooms tightly in jars, caps down, sprinkle with salt.
- Cover the top with currant leaves and close with plastic lids.
Store in a cool place for 1.5 months.
When properly salted, the squeaks turn out to be quite tasty, and they can then be used to prepare various dishes.
The violin mushroom has several names - it is known as the violin mushroom, milkweed, and milk scraper. But people simply call him a creaky one. And all because of the sound it makes when rubbing mushroom caps or scraping them with a knife. We’ll find out further how to find it and whether it’s possible to cook something with it.
Skripukha belongs to the Syroezhkoev family. Despite this name, the mushroom is in the fourth category of usefulness and is considered conditionally edible. It is edible only if it is prepared correctly. It is prohibited to consume it raw, as it may cause poisoning. Proper processing preserves the amino acids and vitamins with which it is rich. This dietary product- only 22 kcal per 100 g. It contains equal parts proteins and carbohydrates - these compounds account for almost all of its composition.
What it looks like: botanical description
Skripitsa - a small mushroom white, which is often confused with milk mushroom. However, many species are also conditionally edible.
Dense and fleshy, ranging in size from 8 cm to 26 cm. A very young mushroom has a convex cap with rolled edges. Over time it straightens out; its edges become wavy and often crack. The middle falls a little inward.
There is no fringe on the hat. If you run an object over the surface, it will make a characteristic creaking sound.
Records
Descending along the stalk, rare. At first they are light, but as the fungus grows they darken.
Did you know? Fungi appeared on our planet more than 400 million years ago - long before the appearance of dinosaurs.
Same color as the hat. It is solid, smooth and short. Size - up to 5 cm in height and about 4 cm in diameter.
Pulp
Light, tough and easy to break. A milky juice is released from it - at first it is white, after a while it turns a little yellow, and when it finally dries, it turns brown. It is the juice that is harmful - it is hot and bitter.
Important! The most delicious and suitable forsalting considered to be collected at the end of summer creaky - then he is still young.
Where to look and when to collect
In any forest where there is enough moss, old branches and leaves. Skripun loves light and grows well in illuminated areas. The easiest way to find it is near pine and birch trees. You can collect from early summer until autumn.
This fungus is characterized by growth in groups of different age categories. However, lonely creaks are often encountered.
There are three types of mushrooms that look like squeaky mushrooms - real milk mushroom, pepper mushroom and white milk mushroom.
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And, of course, the cap of all these mushrooms does not produce the characteristic squeaking noise when rubbed.
How to pickle
This mushroom is consumed only in pickled form. The procedure for preparing a violin takes a lot of time due to the need for preliminary preparation of raw materials.
Preliminary preparation
The collected mushrooms must be washed and soaked in water for at least 4 days. In this case, the water must be changed at least 3 times a day.
Video: how to prepare violins for pickling
Another option is to pour boiling water over them, changing the water 4 times. But even this procedure will take up to 3 days.
Whatever method you choose, put pressure on top - this way the milky juice will come out faster. Only after this can you proceed directly to salting.
Salting can be cold or hot. For any of them you will need:
- violin - 1 kg;
- salt - 40-50 g;
- spices to taste - cloves, peppercorns;
- (will help prevent mold from appearing in jars).
Important! You can’t add garlic to salting - it will causeviolin may turn sour.
Cold way preparations:
- Place the mushrooms tightly in pre-sterilized jars, caps down, sprinkling each layer with salt and spices.
- In cramped conditions, mushrooms produce liquid - it should cover the entire product during the salting period. If it is not enough, you need to add a saline solution - dissolve 20 g of salt in a liter of water.
- At the very end, the contents of the jar are tightly covered with leaves and closed with a lid.
- Preservation should be stored in the refrigerator. Can be used after 1.5 months.
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- Cook the mushrooms in salted water for 20-30 minutes after boiling, skimming off the foam.
- Drain the water using a sieve or colander.
- Next, we put them in jars in the same way as for cold salting.
Video: hot salting of violins