Gruzdi

Gruzdi (plural of gruzd) are a group of edible (and sometimes poisonous) mushrooms belonging to the genus Lactarius in the family Russulaceae. They are characterized by their milky latex, which is exuded when the mushroom is cut or broken. The word "gruzd" (груздь) itself is of Slavic origin, specifically Russian, and refers to these types of milk-cap mushrooms.

Several species are commonly referred to as gruzdi, and their edibility and preparation methods vary. Some of the most well-known species include:

• Lactarius resimus (True Milk-cap or Pepper Milk-cap): Considered one of the most prized gruzdi in Russia and Eastern Europe. It is a large, whitish mushroom that requires extensive pickling or salting to remove its acrid taste and make it palatable.

• Lactarius scrobiculatus (Pitted Milk-cap): A yellowish, often pitted gruzd, also requiring pickling or salting.

• Lactarius pubescens (Downy Milk-cap): A smaller, pale pinkish-white gruzd with a downy cap margin. It also requires pre-treatment before consumption.

Preparation:

Most gruzdi are considered inedible raw due to their acrid, bitter, or even slightly toxic latex. They require significant preparation before they can be safely consumed. This typically involves:

1. Soaking: Soaking the mushrooms in cold water for several days, changing the water regularly, to remove a significant portion of the latex.
2. Blanching or Boiling: Blanching or boiling the soaked mushrooms to further reduce the acridity.
3. Pickling or Salting: The most common method of preserving and preparing gruzdi is pickling or salting them in brine with various spices. This process can take weeks or even months.

Distribution:

Gruzdi are primarily found in deciduous and coniferous forests of Eastern Europe, Russia, and other parts of Eurasia. They are mycorrhizal, meaning they form a symbiotic relationship with the roots of trees.

Culinary Significance:

Pickled or salted gruzdi are a traditional and highly valued food in Russian, Ukrainian, and Belarusian cuisine. They are often served as an appetizer or side dish, particularly during festive occasions. Their unique texture and flavor, achieved through the lengthy pickling process, are highly appreciated.

Caution:

It is crucial to accurately identify gruzdi before consumption. Several Lactarius species are poisonous and can cause gastrointestinal distress. Proper identification requires knowledge of mushroom characteristics, including cap shape, color, latex color and taste, and habitat. If unsure, consult with a mycologist or experienced mushroom hunter. Misidentification can lead to serious illness.