According to biologist Irina Stezhko, locals often refer to them as "gruzdi" (a type of mushroom), but scientifically, they are known as "podgruzdok belyi," which belongs to the family of milk mushrooms. "The main difference lies in the absence of milk sap. Gruzdi, unlike podgruzdok, contain a lot of milk sap, which gives them a characteristic bitterness and requires salting. The podgruzdok lacks this bitterness and can be easily recognized by its dry, velvety cap. This mushroom is versatile and can be used for frying, boiling, and pickling due to its meaty texture and pleasant aroma," she noted.
Local residents shared their methods for finding these mushrooms: "They blend in perfectly with the foliage. The only sign of their presence is the slightly raised, loose soil. If you start digging in this spot, you can discover a whole group of mushrooms with caps up to 20 centimeters," they said.
Although the podgruzdok belyi is found in the mountain spruce forests of Issyk-Kul and Sary-Chelek, it remains a rare occurrence for the Chui Valley, appearing not every year but with breaks of several seasons.
