Golovach mushroom is a bright representative of the Golovach genus of the Champignon family. A fairly common mushroom in many areas Russian Federation. It can often be found in deciduous and mixed forests, meadows, steppes, fields, even in city parks and squares. The original appearance, size and shape easily distinguish it from other decomposers of its kind. Edible mushroom is widely used in cooking and folk medicine.
Grows singly or in groups. Often has a spherical, oval, egg-shaped fruiting body, slightly flattened. The golovach mushroom grows up to 10 - 50 cm in diameter. In a young specimen, the body is white, as it matures, it darkens, cracks, acquires various dark shades yellow or brown. The pulp or gleba at the beginning of growth is white, elastic, after ripening it is cotton-like, friable, pale green or brown. The leg is white, thick, cylindrical in shape, it can thicken or narrow towards the ground, in many species the leg is short, in others it can grow up to 15–20 cm.
A characteristic distinguishing feature - during ripening, the fruiting body almost completely cracks and disappears. The spores of the fungus are brown.
For cooking, only young mushrooms with white, dense, elastic pulp are used.
Varieties and counterparts
The genus of golovach mushrooms includes more than 30 species. The most common 3 types: giant, baggy, oblong. Out of ignorance, many confuse this mushroom with raincoats, powder coats, although this is not scary, since these species are also edible.
Golovach round baggy
Another name for this species is the golovach bubble-shaped, rounded, hare raincoat. The hat is spherical, slightly compressed, from above reaches a diameter of up to 15 cm, tapers towards the ground, forming a false leg. It reaches a height of 20 cm. The surface is white, with characteristic dotted bulges resembling short needles or spikes. The pulp is white, elastic. As it ripens, the color of the fruiting body and the inner pulp changes - from yellow to dark brown. After full ripening, the upper part of the fruiting body disintegrates, exposing the pulp with spores, the fungus takes the form of a wide bowl with jagged edges. Spores are brown.
It sprouts almost everywhere - in forests, meadows and fields, in most cases you can find a single mushroom, in groups they germinate extremely rarely. Gathered from the end of May to the second half of September, the peak of growth is July.
This species belongs to category 4 edible mushrooms, eat only specimens with white flesh.
Golovach giant langermania
The fruit body is rounded, up to 0.5 m in diameter, slightly compressed from above. The leg is short, barely noticeable under a massive hat. In a young mushroom, the flesh is white, elastic, turns yellow when ripe, becomes loose, then acquires a brown hue.
The giant golovach becomes brown after full maturation, then the shell is torn almost completely, exposing the inner part with spores.
A huge, gigantic fungus sprouts mostly singly in the forests of the temperate zone.
Golovach oblong
Other names - elongated raincoat, marsupial golovach. The fruiting body is shaped like a pin or an inverted pear. It reaches a height of up to 18 cm. A small hat is rounded, smoothly passes into a pseudopod, expanded near the ground. The diameter of the wide part is 5–7 cm, the narrow part is up to 4 cm. The surface is heterogeneous, rough, covered with spikes of various sizes. The young mushroom is white, in the process of ripening it acquires darker shades, up to dark brown. At the same time, the pulp also changes - elastic and white, it darkens, becomes loose. After maturation, the cap breaks and falls off, the pseudopod in most cases remains standing. Spores are dark brown.
Golovach oblong sprouts from the second half of July until the end of September, either in groups or singly. It occurs in mixed forests, meadows and fields.
In cooking, only a hat is used.
Golovach oblong
Related species
Very often, the golovach mushroom is mistaken for a large prickly puffball, especially a specimen with a short pseudopod. It is difficult to see a big difference, especially at a young age. When ripe, the puffball ejects spores from a crack in the cap, while the cap disintegrates in the bighead.
cultivation
Golovach is easy to grow at home, in the country or in the garden. To do this, it is enough to find an old mushroom in the forest that has not yet “thrown off” its head. The hat is finely cut and soaked for a day in water, then the resulting mixture is poured into the area where they want to get a mushroom clearing.
Another way is to pass the mushroom through a meat grinder, pour the mass into a jar, add live yeast and a little sugar, mix well, let it brew for a couple of days. It is believed that the germination of fungal spores increases several times with this method of cultivation.
The first shoots can be observed after 4 - 6 months.
The benefits of the mushroom
Having a large mass and size, the giant golovach is attractive as a trophy for mushroom pickers. In any case, whether it is a young mushroom or an old one, it will find application, if not in cooking, then as a folk medicine.
Application in cooking
In cooking, only young, fresh golovachs with white flesh are used. In this they differ from champignon mushrooms and other representatives that can easily withstand long-term storage in the cold.
Do not store golovach for a long time, over time, the concentration of toxic substances increases.
The golovach is giant, baggy and oblong, unlike other mushrooms, it does not require pre-cooking. It is used in frying, baking and soups. Prepared like other mushrooms that do not require prior heat treatment.
Application in medicine
The giant golovach is widely used in folk and traditional medicine. For the preparation of various drugs and medicines, only fully matured specimens are used. This type of mushroom has antioxidant, anesthetic, anti-inflammatory, antitumor and hemostatic properties. Ripe spores or thin layers of golovach are used. For cuts, the wound is sprinkled with spore powder or a thin layer of pulp is applied. Also used to treat laryngitis, smallpox, urticaria.
Danger from the fungus
It is extremely dangerous to eat old golovachi, as you can get poisoned. In such mushrooms, the concentration of toxins increases; when consumed, the reaction of the body can be lethal. Signs of poisoning do not appear immediately, but after 2-3 days, during which time internal organs are severely affected.
poisonous mushrooms they contain deadly toxins and that is why it is strictly forbidden to eat them! Even after long and careful processing (drying, soaking, salting, etc.) poisonous mushrooms may not lose harmful substances. Before you go to the forest to pick mushrooms, you need to know at least in theory what some kinds poisonous mushrooms that can be found in our forests. Every person who likes to go for mushrooms should clearly remember that putting unknown mushrooms in the basket is not worth it. After all, even the smallest poisonous mushroom, processed already along with the rest of the mushrooms, can lead to serious consequences.
poisonous mushrooms- These are mushrooms, when consumed in normal doses, a person receives severe poisoning. The nature of the action of toxins poisonous mushrooms are divided into three groups:
- mushrooms with a local irritant effect (food intoxication);
- fungi that cause disruption of activity in the central nervous system;
- mushrooms that cause poisoning, leading to death.
The first signs of mushroom poisoning - what to do in case of mushroom poisoning
The first signs of mushroom poisoning are similar to many other pathologies:
- vomiting, diarrhea, weakness, fever.
IT IS IMPORTANT TO KNOW:
In general, mushrooms are a very difficult product to digest. Mushrooms are not recommended for children, the elderly, and those who suffer from diseases of the gastrointestinal tract. Moreover, even healthy people mushrooms should not be consumed with alcohol and with starchy foods, in particular with potatoes.Poisonous mushrooms in the forests of Russia
Mortality from poisoning with poisonous mushrooms in some cases reaches 90%! Poisonous mushrooms are especially dangerous for child's body. The main distinguishing feature of poisonous mushrooms is the presence of deadly substances in them, and not the external resemblance or absence of any "normal" mushroom sign. Therefore, going on a mushroom hunt, it is important to get acquainted with the representatives of poisonous mushrooms.
Poisonous Mushrooms - Pale Grebe
Pale grebe - perhaps the most poisonous mushroom! It is better to avoid poisoning with a pale toadstool! The appearance of this mushroom is practically not much different from other mushrooms growing in forests, so it is easy to quite simply confuse it with an edible mushroom.
The color of the cap of this toadstool has a yellowish-brown, pale greenish or greenish-olive color. Usually the center of the cap is darker in color than its edges. The structure of this mushroom species is quite fleshy, with pale green cylindrical stripes. On top of the leg is a striped-pale or white ring.
Pale grebe (photo) forms mycorrhiza with deciduous trees, growing in mixed and deciduous forests. Fruiting begins in late summer to late September. Pale grebe (pictures) has a strong toxic effect.
Poison mushrooms - False mushroom
The mushroom has a convex hat up to 5 cm in diameter. The color of the cap is predominantly yellowish with a red or orange tint and a darker color in the center. The mushroom has a thin, even, hollow, fibrous leg. The flesh of the mushroom is light yellow, has a bitter taste and an unpleasant odor.
False worm lives from June to October.
Most often it can be found in fairly large groups on rotting wood.
The fungus is poisonous and causes upset of the digestive organs. After 1-6 hours, signs of poisoning immediately appear: vomiting, loss of consciousness, nausea, excessive sweating.
False honey agarics are similar in appearance to autumn, winter, summer and gray-lamellar honey agarics.
Poisonous mushrooms - Chanterelle false (orange talker)
This poisonous mushroom has a cap of a bright color from orange-red to copper-red. The shape of the false chanterelle hat resembles a funnel with a smooth edge. The plates of the fungus are bright red, sinuous. The stalk is about 10 cm long and 10 mm wide, often narrowed towards the base. Chanterelle false mainly grows in the warm period of the year from July to October, near real chanterelles. Also, this type of mushroom often grows in families, in rare cases singly.
A false chanterelle can be easily distinguished from an edible chanterelle: A real chanterelle has a bright yellow color, a hat that is concave, smooth on top and wavy at the edges. The leg is dense and elastic, slightly darker than the cap. A characteristic feature of chanterelles is their pleasant fruity aroma. False relatives of the chanterelle are outwardly brighter, yellow-orange in color, with a hollow and thin leg. The edges of her hat are even, unlike a real fox. And most importantly: the pulp of the false chanterelle has a very unpleasant odor.How to spot a poisonous mushroom How to spot an edible mushroom
It's no secret that many poisonous mushrooms disguise themselves as edible ones. So, let's figure out how to distinguish edible mushrooms from inedible ones. It is worth remembering that even an edible mushroom can cause poisoning.
IT IS IMPORTANT TO KNOW:
Overripe mushrooms with a cap open like an umbrella have no nutritional value. It is better to hang such a mushroom on a twig - let the disputes spread around the area. But if the hat is curved like a dome, it means the mushroom has already released spores and poison is formed in it, similar to cadaveric. It is dangerous, it is the main cause of poisoning.
Let's figure out what differences between poisonous and edible mushrooms beginner mushroom pickers need to know. What you should pay attention to when picking mushrooms, what should alert mushroom lovers and how not to become a victim of poisonous mushrooms.
Differences between poisonous and edible mushrooms
Porcini Description: Cep is distinguished by a thick and dense stem, brown cap, white flesh, pleasant taste and smell. White fungus is quite easy to distinguish from poisonous ones. Danger: discoloration at the break, bitter taste. Do not confuse the white mushroom with the poisonous yellow - on the cut, its flesh turns pink. boletus Description: The boletus is distinguished by a dense, brown-red hat, the flesh turns blue at the break. So you can distinguish the edible boletus mushroom from other mushrooms. Danger boletus Description: The boletus is distinguished by a white leg with bright scales, a brownish hat on top, a white hat below, and white flesh at the break. These are the main differences between an edible mushroom, this is how edible boletus is distinguished from inedible mushrooms. Danger: the mushroom does not grow under its own tree. Oilers Description: Oiler (butter) has a yellow leg and the same hat with white marks along the edges and sticky, as if oiled, skin on top, which is easily removed with a knife. Learn to identify poisonous mushrooms. Danger: discoloration at the break, reddish spongy layer, bitter taste. Mokhoviki Description: Flywheels have a dark green or reddish velvet cap, yellow stem and spongy layer. These are the main features by which you can distinguish edible fly mushroom from inedible mushrooms. Danger: lack of velvety, reddish color of the spongy layer, bitter taste. Chanterelle Description: Chanterelle - dense, apricot or light orange in color, the plates from under the cap smoothly pass to a dense and strong leg. A way to distinguish edible chanterelle mushroom from inedible mushrooms. Danger: red-orange color, empty stem. Ginger Description: Camelina - agaric fungus of the corresponding color, secreting milky juice - orange and not bitter in taste. So to distinguish the edible mushroom mushroom from twin mushrooms. Danger: white, bitter, caustic milky juice. Honey mushrooms Description: Honey mushrooms are hatched by families on stumps, roots, trunks of dead trees. The ocher cap is covered with small black scales directed from the middle, under it are whitish plates, on the stem there is a white ring or film. Danger: growing on the ground, cap yellow or reddish, without scales, black, green or brown plates, no film or ring on the stem, earthy smell. breast Description: Milk mushroom - agaric, white, with fluffy edges, white and caustic milky juice, grows in flocks next to birch trees. So you can distinguish a mushroom from poisonous and inedible mushrooms. Danger: sparse blades, sharp blueness and stone hardness at the break, absence of birches nearby. Volnushka Description: Volnushka - agaric mushroom with a shaggy pink hat, curved at the edges, white and caustic milky juice. This is distinctive features waves. Danger: "wrong" hat - not pink, unfolded, without hairiness. Russula Description: Russula - agaric mushrooms, easy to break, hats different color- pink, brownish, greenish, the skin is easily removed from them. So you can distinguish edible russula mushrooms from inedible ones. Danger: red or brown-black cap, pink stem, reddened or darkened soft film on the stem, rough and hard flesh, unpleasant and bitter taste.
There are no reliable methods for distinguishing between edible and poisonous mushrooms by eye., so the only way out is to know each of the mushrooms. If the species affiliation of mushrooms is in doubt, it is by no means worth eating them. Fortunately, among the hundreds of species found in nature, many differ in such clearly defined characters that it is difficult to confuse them with others. However, it is best to always have a mushroom guide on hand to distinguish poisonous mushrooms from edible mushrooms.How to identify poisonous mushrooms
Poisonous mushroom, know: there are two ways to remove poison:
- Boil the mushrooms for 15-30 minutes, then drain the broth and rinse the gifts of the forest in running water. To be sure, the procedure can be repeated twice. Only then mushrooms can be fried, marinated, added to soups.
- Dry mushrooms. By the way, this should be done in a warm, but well-ventilated room, strung on a thread and hung up, and not laid out on a battery or on a stove. In the first case, the toxin passes into the decoction, in the second it evaporates.
Both of these methods do not work on only one mushroom - pale grebe.
We wish you a pleasant quiet hunting. And remember that brought home mushrooms must be processed on the same day. The exception is agaric mushrooms - they can be soaked overnight.
Quote message Learning to collect mushrooms.
Collect only people you know mushrooms!
Mushrooms which raise doubts it is better not to take!
Therefore, in this review, we will limit ourselves to describing the most common edible mushrooms, which will slightly expand (hopefully) the knowledge of lovers of "taking mushrooms".
White mushroom (boletus)
Exceptionally high quality edible mushroom. It is considered one of the most valuable types of mushrooms. Porcini can be used fresh (boiled and fried), dried, salted and marinated. At the same time, when dried, the pulp of porcini mushrooms, unlike the rest, remains white.
The white mushroom cap is tubular, cushion-shaped, it can reach 20 cm in diameter. The color of the cap is very diverse: whitish, light gray. It can be yellow, brown or brown tones, purple, red, black-brown. Often, the cap of the porcini mushroom is unevenly colored - towards the edge it can be lighter, with a white or yellowish rim. The skin is not removed. Tubules white, later yellowish-olive or yellowish-greenish.
The leg is thick, thickened at the bottom, solid, with a mesh pattern, sometimes only in the upper part. The color of the stem often has the same shade as the mushroom cap, only lighter.
The pulp is dense, white, with a nutty taste and no special smell. On the cut, the flesh does not change color.
growing porcini throughout Eurasia in the temperate and subarctic zones. Fruits in June - October.
confuse porcini with poisonous inedible mushrooms is difficult. But the white fungus has an inedible counterpart - the gall fungus. Its pulp is so bitter that even one small fungus caught in the cauldron will spoil the whole dish. It simply cannot be eaten. The color of the tubules of the gall fungus is dirty pink, and the flesh turns pink on the cut.
Ginger
edible mushroom exceptionally high quality. Some European peoples give it preference over the porcini mushroom. In many countries camelina considered a delicacy. Particularly good camelina fried in sour cream. It is not recommended to dry mushrooms.
grow up mushrooms, mainly in coniferous forests, especially in pine and spruce. They prefer lighted places: glades, edges, young forest. Distributed in the forests of Europe, the Urals, Siberia and the Far East. Fruiting from June to October.
The cap of an adult fungus is lamellar, funnel-shaped with a slightly wrapped, and then a straight edge. Most often, the hat of the camelina is orange or orange-red, but there are green-ocher or grayish-olive hats. Darker concentric zones are clearly visible on the cap. The plates are frequent, thick, orange or orange-yellow. When pressed or at a break, they turn green or turn brown
The stem of the camelina is cylindrical, hollow, smooth, of the same color as the hat or slightly lighter.
The flesh is orange, turns green on the cut, with a characteristic pleasant resinous odor. An orange-yellow or orange-red milky juice stands out on the cut. In the air, it gradually turns green.
In addition to the usual camelina, in our forests there is camelina red (with wine-red milky juice, which turns purple in the air), salmon camelina (its milky juice is orange and does not change color in the air) and pine red camelina (its milky juice is orange, and in the air it becomes wine red) .
Boletus (birch, obabok)
edible mushroom High Quality.
boletus- a very common species, forms a community with various types of birch. Distributed in the Arctic, forests of Europe, the Urals, Siberia, the Far East. Grows in birch and mixed forests, swamps and tundra. Fruiting from June to September.
The cap of the boletus is at first hemispherical, later cushion-shaped. The color can be grayish, whitish, gray-brown, mouse-gray, brown, dark brown, almost black. The tubules are whitish, brownish-gray at maturity.
The leg is cylindrical or slightly thickened towards the base, solid, fibrous, whitish, covered with dark scales (grayish, dark brown or almost black). The pulp is white, dense, on the cut does not change color or turns pink.
This mushroom can be consumed boiled or fried, without pre-treatment. This mushroom is suitable for all types of preparations. If there is a need to avoid bluing that appears during processing, the mushroom should be soaked in a 0.5% solution citric acid. The boletus is processed similarly. The boletus is especially good freshly fried or boiled.
boletus can be confused with the inedible gall fungus.
Boletus (aspen, redhead)
edible mushroom High Quality.
boletus- one of the most common edible mushrooms in the temperate zone of the northern hemisphere. In terms of nutritional value and taste, together with the boletus, it occupies an honorable second place after the porcini mushroom and camelina.
boletus distributed in the forests of Europe, the Urals, Siberia and the Far East. Fruiting from June to September.
The cap of the boletus reaches 20 cm, at first hemispherical, then flatter. Coloration varies from red and red-brown to whitish-brown or white. The tubules are off-white, cream or greyish. The leg is cylindrical or expanding towards the base, covered with fibrous scales. The flesh on the cut turns blue, later blackens, in some species it becomes reddish or purple.
There are quite a few subspecies of boletus. It is processed in the same way as boletus.
Good edible mushroom.
common polish mushroom in coniferous, rarely deciduous forests. Prefers mature pine forests. It grows among mosses, at the base of trunks or on stumps. Common in the forests of Europe, the Urals, Siberia, the Far East, Central Asia, the Caucasus. This fungus owes its name to the fact that it is widely distributed in the coniferous forests of Poland, from where it was widely exported to other countries.
Fruits in August - September.
The taste of the Polish mushroom resembles a boletus, although it belongs to the genus of mossiness mushrooms. It is recommended to cook, fry, dry, salt, marinate.
Hat at Polish mushroom reaches 12 cm. The hat is first cushion-shaped, convex, later almost flat. The color of the cap of the Polish mushroom can be brownish or chestnut-brown, in young mushrooms with a matte suede surface. The tubules are yellow-green, turning blue when pressed.
The flesh is yellowish, turns blue at the break, then turns brown, with a pleasant smell and taste.
The leg is cylindrical, solid, sometimes with dinner or slightly swollen towards the base. The color of the legs is light brown, at the base it is lighter, fawn.
The inedible twin of the Polish mushroom is the gall mushroom.
Dubovik ordinary (Poddubovik)
poddubovik- an edible mushroom that can be used without prior boiling for cooking hot dishes, for pickling, pickling, drying. The whole mushroom is used: cap and leg. In its raw form, the mushroom is poisonous, and in combination with alcohol can cause severe poisoning.
poddubovik(common oak), belongs to the genus of tubular fungi, grows in oak-mixed, not dense forests. Very often grows on the edge of the forest.
The boletus can be found from mid-summer to autumn. This is one of the most beautiful in appearance and colors of mushrooms in the middle lane. His hat grows up to 20 cm in diameter, thick, fleshy, hemispherical, then convex, velvety, olive-brown, dark brown, yellow-brown, dry. The pulp is dense, lemon-yellow, very blue when broken, without any special smell and taste. The tubular layer is finely porous, yellow-green in young mushrooms, later dark red, turns green on the fault, turns blue when pressed. Leg up to 15 cm long, up to 6 cm in diameter, tuberous thickened below, cylindrical, solid, yellow, yellow-orange under the cap, reddish below, with a reddish mesh above. Spore powder brown-olive.
edible mushrooms High Quality.
Fungi of this genus are distributed throughout the pine range in the northern hemisphere. Some types of oil are found even in the tropics. Only in the territory of the former Soviet Union, 15 species are known.
Oily is characterized by a smooth, sticky or slightly slimy hat. Less common are butterflies with a fibrous cap. Usually the skin on the hat is well removed. A private cover on the bottom of the hat is either present or absent, and if the hat is not sticky, then the cover is always absent. The leg of butter is smooth or granular, sometimes with a ring. The only drawback of this delicious mushroom is that it must be cleaned, which after a long transition can be very tiring.
Oil can ordinary(late, real, yellow) - the most common among oilers. It has mucous brown, dark brown or chocolate hat. Less common is a yellow-brown or brownish-olive hat. Well developed veil, tubes are yellow. The leg of this butter dish is cylindrical, short, with a membranous ring. It bears fruit in July-September, often in large groups. It grows in pine forests, in lighted places, loves sandy soils. Distributed in the forests of Europe, the Urals, Siberia, the Far East, the Caucasus.
Oiler late fry, boil, marinate, salt and dry well.
This mushroom bears a resemblance to the inedible pepper mushroom.
Larch butter dish- grows in the larch forests of Siberia, prefers young forests.
Its cap is lemon yellow, yellowish orange or golden brown, sticky with easily removable skin. The size of the cap is from 4 to 13 cm. The tubules are yellow, later olive-yellow. The flesh is slightly pink. Fruits in July - September.
This oiler well cooked and marinated.
Oil can granular(summer, maslyuk, zheltyak) - grows in the subzone of mixed and coniferous forests. Prefers pine forests, often grows in dry places, on roads, glades and in pits, rarely singly and mostly in groups from late May to early autumn.
His hat is slimy and shiny when dried, it can be from yellow-brown to brown-brown. The skin is easily removed. The lower surface of the cap of a young mushroom is light yellow in color, covered with a white film, which in an adult mushroom comes off the cap and remains at the stem in the form of a ring. The pulp is thick, dense, light yellow, yellow-brown, does not change color when broken, with a pleasant taste and fruity smell. The tubular layer is finely porous, thin, white, light yellow, then sulfur yellow, with drops of a milky white liquid. The leg is short, up to 8 cm long, up to 2 cm in diameter, solid, cylindrical, light yellow, granular at the top.
Summer butterflies- high-yielding, tasty, edible mushrooms, used without prior boiling for hot dishes, pickling, pickling, drying. The summer butterdish should be distinguished from the pepper fungus, which is part of the butterdish genus.
In fact, mossiness mushrooms are 18 species distributed in temperate latitudes in both hemispheres. The most common are: swamp flywheel, green flywheel and yellow-brown flywheel. They are all consumed boiled, fried, dried and pickled and salted.
Bog moss its structure resembles a boletus. It grows in moss places of coniferous forests. The cap and stem are yellow, with a brown tinge. The spongy layer is green or yellow-olive. The flesh is yellowish, turns blue on the cut.
Flywheel green widely distributed in various forests of Europe, the Caucasus, the Urals, Siberia and the Far East. His hat is pillow-shaped, dry, velvety, grayish or olive-brown. The tubules are yellowish-green with wide pores, sometimes descending to the stem. Leg continuous fibrous, yellowish or with a reddish tinge, with brownish reticulation, the intensity of which is expressed to varying degrees. The pulp is dense white or with a yellowish tint, does not change color or turns blue. Fruiting in June - October.
Flywheel yellow-brown. Looks like polish mushroom. Cap from hemispherical to cushion-shaped, dry, velvety. In young mushrooms, it is grayish or dirty yellow, becoming olive or reddish yellow with age. The skin is not removed. The pores are yellow, then with a greenish or olive tint, turn blue when pressed, then turn brown. The leg is cylindrical, solid, yellow or ocher-yellow, brown with a reddish tint towards the base. The flesh is yellow, becoming bluish-green in air. It grows in moist pine forests, often among blueberries and mosses. Fruits in July - October.
edible mushroom good taste but small nutritional value. It is used without pre-boiling. Chanterelle is distributed throughout the forests of the temperate zone of the Old World. Fruits in July - October, often in large groups.
The cap of the chanterelle is convex or flat, funnel-shaped by maturity, with a thin often fibrous edge, smooth. The entire fruit body of the chanterelle is egg-yellow, with a reddish tinge or pale orange. The pulp is dense, rubbery, whitish, with a pleasant taste and smell. Used chanterelles fresh, marinated, salted.
Often found in our forests. However, it is difficult for an inexperienced person to navigate their diversity. In addition, many species are not ubiquitous. Representatives of the genus russula distributed in the European part of Russia, in Siberia, on Far East. In addition, russula are found in North America, East Asia.
These mushrooms have large or medium-sized fruiting bodies; caps of their various colors, depending on the pigmentation of the skin. are very diverse and represent a very difficult genus to define and limit species. Differences between species are sometimes very small, making it difficult to identify these fungi.
These mushrooms appear in July, but there are especially many of them in August and September. Russula are found in a wide variety of forest types. Most russula are edible mushrooms, mainly of the 3rd and 4th categories. Sometimes mushroom pickers eat some russula fresh with salt (hence their name). Only a few of the russula are poisonous, inedible, or mushrooms of no practical importance. The economic importance of russula is reduced due to the fragility of the fruiting bodies. Mushrooms of some species are not used by mushroom pickers because of the pungent taste. The pungent taste disappears with salting.
They make up about 45% of the mass of all mushrooms found in our forests. The best mushrooms are those that have less red color, but more green, blue and yellow. The cap of russula is initially more or less spherical, hemispherical or bell-shaped. Later, as it grows, it is prostrate, rounded, flat or funnel-shaped, depressed in the middle. The cap diameter is on average 2-20 cm. Some species have a characteristic cap edge. So, in some species, the edge of the cap is long and strongly twisted. But the edge of the cap may also be straight, especially in cases where the cap is prostrate early. Sometimes the edge of the cap is striped or tuberculate, wavy. The hat is covered with leather. The skin of the cap is dry, it can be shiny or matte. After rain and dew, the skin of russula caps is sticky and shiny. In some russula, the skin is easily torn off, in others it is torn off only along the edge of the cap, etc. The skin is very diverse in color, very variable, but also stable in many cases. It must be borne in mind that the color of the skin of young, developed and aging fruiting bodies can be different. Sometimes under the influence of the sun the color fades. Simultaneously with the blanching of the skin, the coloring of the pulp of the cap is observed. Pigments are also destroyed when mushrooms are cooked. The plates of russula are free, adherent. The color of the plates ranges from white to ocher. The plates of young fruiting bodies are white, as an exception, lemon-yellow.
Grows from June to October, on birch stumps or lying trunks, sometimes on stumps of other deciduous, rarely coniferous, trees.
The cap of the summer honey agaric is up to 7 cm in diameter with thin pulp, in young mushrooms it is convex with a tubercle in the center, covered with a cobweb cover, then flat-convex, sticky during rain. The color of the cap is yellow-brown, the cap is lighter in the center. The flesh is light brown, the smell and taste are pleasant. The plates adhering to the stem, sometimes slightly descending, are light yellow in young mushrooms, and rusty-brown in old ones. Leg up to 8 cm long, up to 1 cm in diameter, hollow, cylindrical, curved, hard, brown, with membranous brown ring, dark brown below the ring, with scales. Spore powder is dark brown.
- a delicious, delicious mushroom, the caps of which can be used without prior boiling for hot dishes, for drying, pickling, pickling. This mushroom, which is not known to all mushroom pickers, is very productive, it is found in Russian forests often and in large groups. The late-autumn edible mushroom hyphaloma head-shaped looks like a summer honey agaric. In contrast to the summer honey agaric, the head-shaped hyfoloma does not have a ring on the leg, the color of the plates is gray, it grows on pine stumps.
It is necessary to distinguish summer honey agaric from poisonous sulfur-yellow honey agaric, bitter in taste, without a ring with sulfur-yellow plates, and also from brick-red honey agaric, bitter in taste, without a ring, the hat of which is darker in the center, the plates of old mushrooms are gray or dark grey.
Autumn mushroom (real)
edible mushroom.
The honey agaric is real (autumn), is included in the genus of honey agarics of the family of ordinary lamellar groups. This popular and highly productive mushroom grows in large groups from late August until late autumn on stumps, roots, dead and living trunks of deciduous, mainly birch, less often coniferous trees, sometimes in nettle thickets. Caps up to 13 cm in diameter, in young mushrooms are spherical, with an edge bent inward, then flat-convex with a tubercle in the center. The color of the cap is gray-yellow, yellow-brown with shades, darker in the center, with thin small, sometimes absent brown scales. The pulp is dense, white with a pleasant smell, sour-astringent taste, in old mushrooms it can be a little bitter. The plates are slightly descending, white-yellow, then light brown, in old mushrooms with dark spots, with a white coating from spores. Leg up to 15 cm long, up to 2 cm in diameter, cylindrical, slightly thickened below, with a white membranous ring in the upper part, light at the cap, brown below, with fibrous pulp in young mushrooms, hard in old mushrooms. Spore powder is white.
High yielding edible mushroom. In young mushrooms (with a private veil without a ring), the entire mushroom is used, in mature mushrooms with a ring, only a cap. Honey agaric is good for cooking hot dishes, drying, pickling, pickling. For hot dishes, these mushrooms must be boiled for at least 30 minutes, since cases of poisoning by undercooked autumn mushrooms are known. Autumn mushrooms usually appear in early autumn for a short period of up to 15 days, after which they disappear. Under favorable conditions, when it is not hot and there is enough moisture, autumn mushrooms occur in July or early August, while they may not appear in the fall or bear fruit a second time.
A favorite place for autumn mushrooms are old birch forests with dry birches, on which mushrooms grow at a height of up to 5 m and above, swampy birch forests with many lying trunks and stumps, birch clearings with stumps, swampy alder forests with dry standing alders and lying trunks.
Winter mushroom (Winter mushroom)
edible mushroom.
It is found on the edges of the forest, in bushes, alleys and parks. It always grows on trees: on dry trunks and stumps, as well as on dried parts of living trees. It grows in small tufts, preferring willow and poplar, as well as other hardwoods. It is a widespread mushroom. It appears in autumn, but can also be found in winter, as it is well preserved under snow.
The hat of the winter mushroom is 2-6 cm in diameter, slightly convex, sticky or slippery, the color of the hat varies from pale yellow to brown; in the center it is darker, along the edges it is lighter, in freshly cut mushrooms, stripes are visible along the edges of the cap. The plates are white or yellowish-brown, the same shade as the cap, attached. Spore powder is white. The leg is elastic, velvety-hairy brown, lighter above. At first, the leg of the winter honey agaric is light, but quickly darkens, starting from the base. The leg is 3-10 cm high, 3-7 cm in diameter. Under a magnifying glass, hairs are visible on the surface of the leg. The pulp is whitish. The taste is mild. The smell is weak.
Only caps are eaten, the legs are too hard. Winter mushroom is used in soups and stews, but does not have a special taste.
Winter honey agaric can always be recognized by a fleecy leg, of course, it is best to use a magnifying glass for this. Very few mushrooms grow in late autumn and winter, so it is difficult to confuse it with anything. In October, when winter honey agaric appears, it can be confused with other varieties of mushrooms, including inedible ones, but the leg of these mushrooms is smooth, the plates are darker, and the cap is not slippery.
edible mushroom.
Raincoat common grows in deciduous and coniferous forests, meadows from June to autumn on the forest floor, manured soil or rotten stumps.
The fruit body of the puffball of variable shape is round-shaped, pear-shaped, ovoid, up to 10 cm long, up to 6 cm in diameter, white, gray-white, yellowish, sometimes with small spines, covered with outer and inner shells. The pulp of young mushrooms is white with a strong pleasant smell, in old mushrooms it is brown-olive. False leg up to 5 cm long, up to 2 cm in diameter may be absent. Spore powder is dark brown.
The mushroom is edible when young, when the flesh is white. It can be used without pre-boiling for hot dishes, for salting and drying.
Need to distinguish raincoat edible, from young pale grebes of the white variety with unopened common veil. If you cut a young pale grebe, then under the common coverlet, the leg and plates are clearly visible, which are always absent from raincoats.
edible mushroom.
Ryadovka violet grows in mixed and coniferous forests, more often in open places, along ditches, forest roads, on edges, glades from September to late autumn, singly and in groups, often large.
The hat of the row is purple with a diameter of up to 15 cm, fleshy, in young mushrooms it is convex, with an edge wrapped down, then prostrate, smooth, moist, brown-violet, fading. The flesh is firm, slightly watery, at first bright purple, then fading to white, with a mild pleasant taste and an aromatic aniseed smell. The plates are free or slightly adhering to the stem, wide, relatively frequent, first purple, then light purple. Leg up to 8 cm long, up to 2 cm in diameter, cylindrical, sometimes expanded at the bottom, solid, at the top with a flocculent coating, at the bottom with purple-brown pubescence, first bright purple, then whitish. Spore powder is pink-cream.
- productive edible mushroom. However, it is best to salt this mushroom, since during the fermentation process its dense pulp becomes softer. This mushroom is also advisable to use for the preparation of mushroom caviar.
Sometimes this mushroom is also called a mouse.
Grows in forests from September until frost. Often this mushroom grows in rows, for which it got its name.
The cap of the row is dark gray or ashen in color with a lilac tint, darker in the center, with radiant stripes, radially fibrous, sticky, fleshy, cracking at the edges. The skin comes off well. Pulp with a slight pleasant smell, loose, brittle, white, slightly yellow in the air. The plates are rare, wide, slightly grayish-yellowish. The leg is strong, smooth, white or slightly yellowish, sits deep in the soil, so the cap stands out slightly above it.
- edible, quite tasty mushroom. It is used boiled, fried and salted.
edible mushroom good quality.
It usually grows on sandy soils under pine trees, usually along paths. True, sometimes it is difficult to notice it, since only its hat is visible on the surface of the earth. Therefore, look closely at the bumps and elevations in the sand - greenfinch can hide there. The fungus is quite common. Less commonly, greenfinch can be found under an aspen, but here it grows a little higher, so it is sometimes mistaken for another mushroom. Greenfinch grows in October - November. In the same places, red pine mushrooms are found, and where there is enough lime in the soil, there are noble mushrooms.
The main distinguishing features of greenfinch are yellow, notched plates, it grows under a pine tree. The greenfinch's hat is 4-10 cm in diameter, convex, sticky, the color varies from light yellow to yellow-brown. The hat is unevenly colored, often needles or sand stick to it, since it is straightened already underground. The plates are bright, sulfur-yellow, frequent and notched. Spore powder is white. The stem is 4-8 cm high, 1-2 cm in diameter, cylindrical in shape, usually covered with sand at the base. Very often, the entire leg is in the ground, only the mushroom cap is visible on the surface. The flesh is pale yellow. The taste is mild. The smell is weak, mealy or cucumber.
- a good edible mushroom, but you need to collect it carefully so as not to pick up a lot of sand. When cutting off the mushroom, it is necessary to hold it vertically, immediately remove the base of the leg with adhering sand; the hat should be cleaned with a brush or scraped with a knife. Now the sand will not get between the plates, and the mushroom can be safely put in the basket. Zelenushka can be dried, frozen and salted. When dried, the taste of these mushrooms intensifies. Salted greenfinches retain their beautiful color. Freeze them in the same way as other mushrooms.
There are no dangerous twins of greenfinch. Ryadovka is also yellow in color, but her hat is cone-shaped, not so frequent plates and a rather pungent taste. It grows under firs and pines. In deciduous forests, poisonous varieties of cobwebs similar to greenfinch can be found. They are yellowish in color, but have a tuber at the base of the stem and the remains of a mucous membrane between the stem and the edges of the cap. These mushrooms never grow under pine trees.
You can confuse a yellow-red row with greenfinch. It grows in pine forests on or near stumps. Heavily faded specimens resemble greenfinches and are also edible.
It grows on stumps, trunks of dead and weakened deciduous trees, most often birches, aspens from May to autumn, often in large groups, growing together in bunches with legs.
The cap of oyster mushroom is lateral, semicircular, ear-shaped, with a curved down edge in young mushrooms, up to 15 cm in diameter, white-gray, fading to white. The flesh is white, the taste and smell are pleasant. Records descending along the stem, rare, thick, white. The leg is short, up to 4 cm long, 2 cm thick, hairy, eccentric.
Young mushrooms are edible, without preliminary boiling they can be used for cooking hot dishes, for drying, pickling, pickling.
edible mushroom High Quality. Champignon common is often found in large groups from early summer to late autumn in fields, meadows, pastures, gardens, vegetable gardens, forest glades, forest edges.
The champignon cap is up to 15 cm in diameter, hemispherical, then rounded-convex, the edges are bent down, fleshy, white or grayish, dry, with small brownish fibrous scales. In young mushrooms, the edges of the cap are connected to the stem with a membranous white coverlet. With the growth of the fungus, the cover is torn, remains on the leg in the form of a white ring. The pulp is dense, white, turns pink at the break, with a pleasant mushroom smell, not bitter. The plates are frequent, free (not attached to the stem), in young mushrooms they are white, then turn pink, darken, turn brown, almost black. Leg up to 10 cm long, up to 2 cm in diameter, cylindrical, solid, white, in adult mushrooms with a single-layer white ring. Spore powder is dark brown.
Champignon- tasty edible mushroom, used without pre-boiling for hot dishes, pickling, salting and drying.
edible mushroom.
It grows in various forests, in glades, along forest roads, on forest edges, in fields, pastures, gardens, orchards from July to October, singly and in groups.
The hat at the umbrella is up to 25 cm in diameter, at first ovoid, then flat-convex, prostrate, umbrella-shaped, with a small tubercle in the middle, whitish, white-gray, gray-brown, with lagging behind large brown scales, darker in the center, without scales. The pulp is thick, friable, cotton-like, white, with a pleasant nutty taste and a slight smell. The plates are free, fused at the stem with a cartilaginous ring, first white, then with reddish streaks. Leg up to 30 cm long, up to 3 cm in diameter, cylindrical, hollow, swollen towards the base, hard, light brown, covered with concentric rows of brown scales, with a wide, white top, brownish bottom ring, often free. Spore powder is white.
- Delicious edible mushroom. It is used without preliminary boiling for preparation of hot dishes, for drying. It is sometimes fried whole (hat) like a steak, rolled in breadcrumbs. It is better to dry cut mushrooms, including a tough leg, which gives dishes a special flavor.
— edible mushroom good quality. He prefers humus soils in forests, pastures, where there are thickets of shrubs. It occurs in many places, for example, in small forests, as well as in forests on humus and limestone soils. Does not give preference to any certain types of trees. Often forms "witch rings". It first appears at the end of April, the peak of the season falls on May, in June (depending
I once met in the forest a short man with shaggy hair and a stick in his hands. He stood in a small clearing and loudly resented. Asking about the reasons for his concern, I realized that someone had crucified and trampled on a large and friendly family of grebes. According to him, we are all ignoramuses and barbarians, since this is how we treat the forest, because mushrooms are an integral part of the green miracle of life. They are one of the organs that ensure its health and existence.
In addition, we do not know the meaning of all mushrooms, like these, trampled by us, considered toadstools. It turns out that some of the despised mushrooms are quite edible and can help a person out in difficult times, but only if he firmly knows everything about the surrounding nature.
1. Hericium erinaceus or mushroom - noodles, comb blackberry, lion's mane
Hericium is very rare in the natural environment, and belongs to the endangered species of mushrooms, but it is cultivated very easily. Favorite places of its growth are bark fractures and broken branches and branches of trees (most often, birches). Mushroom mushroom noodles belongs to the delicacy varieties and is highly valued in Western Europe and the countries of the East. This type of mushroom has a characteristic aroma and a very peculiar exotic taste that resembles seafood - squid or shrimp meat.
In cooking, young mushrooms are used, the flesh of which is elastic and quite fibrous. In some dishes Asian cuisine, for example, Chinese, gericium replaces shellfish, it is combined with shiitake and oyster sauce. Another characteristic Chinese dish with this mushroom is a seaweed salad seasoned with sesame oil. Also, the lion's mane mushroom is suitable for cooking familiar to us: it can be stewed, boiled and fried, added to salads and meat dishes.
This mushroom is used in Chinese traditional medicine, mainly for the prevention and treatment of diseases of the digestive tract, and also has a number of useful properties: it strengthens the immune system by stimulating an increase in the number of leukocytes in the blood, therefore it helps to prevent a variety of diseases - from colds to cancer, and even AIDS. In addition, Hericium erinaceus improves the functioning of the respiratory system, normalizes the work nervous system, has a positive effect on potency, cleanses the body of radionuclides and has a general strengthening tonic effect.
For the cultivation of hericium on wood, mycelium on sticks is used. One package is enough for one log (stump). The duration of fruiting depends on the characteristics of the inoculated substrate - the denser and thicker the wood, the longer it will bear fruit, as a rule, it takes from 3 to 7 years until complete destruction.
2. Gyromitra esculenta or false morel
False morels of the species Gyromitra esculenta are very similar in appearance to the brain, only dark purple or brown. These mushrooms are also called "steak mushrooms" as they are a delicacy when cooked properly. If you do not have the skills to cook this mushroom, then such a dish can be fatal. In its raw form, these mushrooms are poisonous and before using it in a recipe, if you are willing to take a chance, of course, it must be carefully steamed.
3. Geastraceae or "Earth star" vaulted fringed star
The fruiting body is yellowish-brown, 3-7 cm across, globose at first, partly sunk into the soil. Later, its outer shell is torn and opens with 5-9 lobes.
"Earth Star" is found in the middle and southern forest parts of the temperate zone of Russia. The fimbriated star mushroom is a forest species that grows in groups or "witch rings" on carbonate soils, bears fruit in August-November.
Similar types. The triple earth star (G. triplex) is distinguished by the presence of a characteristic collar between the star-shaped lobes and the central sac with spores, the reddening earth star (G. rufescens) is distinguished by the reddish color of the fruiting bodies.
Traditional and folk medicine. In folk medicine, mature spores as a powder, and chopped young fruit body as a plaster are used as a hemostatic and antiseptic agent.
Young fruiting bodies are collected as a hemostatic and antiseptic plaster, mature spore mass - for powders and preparation of alcohol tinctures.
4. Fistulina hepatica - common liverwort
Common liverwort or Liver fungus (lat. Fistulina hepatica) is a tinder fungus of the Fistulin family (Fistulinaceae).
fruiting body:
Large, up to 30 cm in diameter, in youth rather shapeless, similar to a sinter formation, but with age takes on a leaf-like, tongue-shaped or fan-shaped form. The fungus is attached to the surface of the tree with the help of a short, dark and hard proleg. Above - bright red, then dark red and red-brown, below - yellowish, cream. The surface is smooth, shiny, sticky in wet weather. The pulp is thick, elastic, pinkish, with red streaks forming a "marble" pattern; on the cut, the liverwort is surprisingly similar to a piece of meat or liver; the similarity is complemented by red juice, which, fortunately, is not very plentiful. The pulp tastes very sour.
Here is what mushroom pickers write about him:
Yesterday we collected 6 kg with friends. these conditionally edible mushrooms! Everyone ate, everyone is happy! Nobody noticed any acid! The mushroom is very cool, what is especially good is that they grow large and cannot be confused with anything! When you cut it into pieces, it looks very much like meat or lard with a slot!))) I advise everyone!
delicious mushroom! always want to find it. Lately it's been a rarity. pickle and fry.
5. Lactarius indigo - blue milky
A fairly common type of mushroom that grows in the east North America also in Asia and Central America. It grows on the ground in coniferous and deciduous forests. Fresh mushrooms have a dark blue color, while old mushrooms have a pale blue color. The milk that these unusual mushrooms secrete when broken or cut is also blue in color. The cap is up to 15 cm in diameter, the stem is up to 8 cm high, and up to 2.5 cm thick. The mushroom is edible. It is sold in the markets of Mexico, China and Guatemala.
6. Tremella mesenterica - orange trembling
This mushroom grows more often on dead trees, as well as on their fallen branches. The orange-yellow gelatinous body has a sinuous surface that becomes slippery and sticky when it rains. These unusual mushrooms grow in cracks in the bark and appear during rain. After the rain passes, it dries up, turning into a wrinkled mass or thin film, able to be reborn again from moisture. It is widely distributed in mixed forests, tropical and temperate regions, including Asia, Africa, Europe, Australia, South and North America. The mushroom can be used as food, but it is tasteless.
7. Rhodotus palmatus - rhodotus
Considering the most unusual mushrooms in the world, one cannot fail to mention this. It is the only member of the Physalacriaceae family. Little widespread. It is collected in North Africa, in the east of North America and in Europe, here its numbers are falling very rapidly. It mainly grows on logs and stumps of hard decaying trees. Mature individuals are distinguished by a "vein-like" characteristic surface and a pinkish color.
8. Amanita caesarea - Caesar mushroom
These are very unusual edible mushrooms native to North America and Southern Europe. They were first described in 1772 by Giovanni Antonio Scopoli. The mushroom has a bright orange cap, spore-bearing yellow plates and a leg. The ancient Romans loved him very much, calling him "boletus".
9. Amanita muscaria - red fly agaric
The famous fly agaric is a psychotropic and poisonous basidiomycete. A red cap with white dots scattered over it - who has not seen a fly agaric? It is considered one of the most famous mushrooms in the world. Such unusual mushrooms grow in Transbaikalia, as well as throughout the Northern Hemisphere. Although the fly agaric is considered poisonous, there are no confirmed cases of poisoning, while in some parts of North America, Asia and Europe it is generally eaten after blanching. It has hallucinogenic properties, since its main component is muscimol. Some inhabitants of Siberia use it as an entheogen, in these cultures it has great religious significance.
10. Phallus impudicus - Veselka ordinary
Other names:
Phallus indiscreet
Morel smelly
Morel gouty
Upstart
Damn egg
witch egg
samotnik
earth oil
Kokushki
Under the mucus, the cap has a cellular structure, which is noticeable at a more mature age, when the mucus is eaten by flies. After emerging from the egg stage, the common vessel emits a very strong smell of carrion, which attracts insects.
It is believed that in the egg stage the mushroom is edible; lovers, presumably, there are few. At the same time, it should be noted that Veselka is actively used in folk medicine - in particular, as a means of increasing potency (which is not surprising, given the characteristic appearance and growth rate of the fungus).
Mushroomers think:
And my grandmother brought these eggs and planted them in the cellar, as they grow up - they ate raw without a hat))) A peculiar, but not nasty taste. Especially the porous structure was impressive.
Dear mushroom pickers, why spoil the product? When frying, the active substances of the fungus are destroyed. It is much more useful to cook a tasty, and most importantly, very healthy salad from a veselka in the egg stage. Finely chop the veselka eggs (no need to throw away the mucus), add finely chopped boiled chicken eggs, greens, season with sour cream. The salad is delicious. And most importantly - such a salad is an excellent means of preventing cancer!!! Read at least online about medicinal properties fun, you will learn a lot of interesting things.
Personally tested, edible, I eat it myself and feed the whole family for the fifth year.
People! When collecting "eggs" are you not afraid to bring a pale grebe? It also grows from an egg, and in the context of this egg it looks very much like a vessel. Let it sprout better so that there are no doubts, after all, the price of the issue is life.
11. Coprinus comatus - White dung beetle, Shaggy dung beetle, Shaggy dung beetle
Cultivated in some European countries.
An edible mushroom, the most delicious of the dung beetles, is used fresh in soups and second courses, and can be pickled. In foreign Europe it is considered a delicacy mushroom. Gather mushrooms with light plates. It is necessary to process, like all dung beetles, on the day of collection
According to the Italian book it is used as raw food.
12. Strobilomyces strobilaceus
This fungus with a funny name - Strobilomyces strobilaceus (Scop.) Berk. - is included in the Red Book of Ukraine, grows in the western regions, in deciduous and coniferous forests, lives on humus residues. Some authors give information about the possibility of mycorrhiza formation by this fungus. The cone mushroom is edible, but, unfortunately, not tasty, reminiscent of fibrous meat.
13. Phallus indusiatus Vent - "Lady with a veil", or bamboo mushroom
The fungus uses a "veil" to attract spore-bearing flies. The mushroom is used in haute Chinese cuisine, grown plantations, used in medicine.
They smell, however, not at all French perfumes. The smell is unbearably disgusting to the human nose. That's what carrion smells like. Decayed and fermented.
This is all to attract flies and other nasty insects. They flock, feast on the mucus that covers the fungus, and at the same time spread spores.
14. Laccaria amethystina - Amethyst lacquer
But the amethyst lacquer mushroom (Laccaria amethystina (Huds.) Cooke, “Deceptive Amethyst”) is striking in its purple color. But with age, the purple color disappears. In principle, the mushroom is edible, but can accumulate harmful substances.
15. Catathelasma imperiale - Imperial catathelasma
Synonyms:
Imperial champignon
Catatelasma royal
Imperial catatelasma (Catathelasma imperiale)
A mushroom such as Kathelasma imperial is also called imperial champignon by many.
The main feature is in a rather interesting appearance, as well as in an impressive size. While the mushroom is young, it has a yellowish tint. However, when fully ripe it darkens to brown. The cap is slightly convex and thick enough, it is located on a very powerful stem, which at the base of the cap is even too thick and dense. Imperial catatelasma is smooth, may have small brown spots on the stem and an uneven color of the cap.
You can find this amazing mushroom only in the eastern part, in mountainous areas, most often in the Alps. Locals meet him from July to mid-autumn. This mushroom can be easily eaten in any form. It is quite tasty, without pronounced shades, ideal as an addition to some dish.
16. Pholiota aurivella - Golden scale
Synonyms:
Scales golden yellow
Flake sulfur yellow
Willow
Golden flake grows in large groups on trunks hardwood or near them. Fruiting - August-September (in Primorsky Krai - from May to September). Distributed throughout Russia.
Cap 5-18 cm, broadly bell-shaped, flat-rounded with age, dense, dirty golden or rusty yellow with reddish flaky scales scattered over the entire surface. The plates are wide, adherent to the stem with a tooth, at first light straw-yellow, when ripe olive-brown-brown.
The flesh is whitish-yellowish.
Leg 7-10 cm tall, dense, yellowish-brown, with brown-rusty scales and a fibrous ring that disappears in maturity.
The mushroom is edible.
17. Macrolepiota procera - Parasol
Synonyms:
Umbrella motley
Umbrella big
Umbrella high
At the umbrella, the hat is from 15 to 30 cm in diameter (sometimes up to 40), at first ovoid, then flat-convex, prostrate, umbrella-shaped, with a small tubercle in the middle, whitish, white-gray, sometimes brown, with large lagging brown scales. In the center, the cap is darker, scales are absent. The pulp is thick, friable (in old age, it happens to be completely "cotton"), white, with a pleasant taste and smell.
Leg:
The umbrella has a long leg, sometimes 30 cm or more, up to 3 cm in diameter, cylindrical, hollow, thickened at the base, hard, brown, covered with brown scales. There is a wide white ring, usually free - it can be moved up and down along the leg, if someone suddenly wants to.
Spreading:
It grows from July to October in forests, glades, along roads, meadows, fields, pastures, gardens, etc. In favorable conditions, it forms impressive "witch rings".
Similar species:
The reddening umbrella (Macrolepiota rhacodes) is similar to the motley umbrella, which can be distinguished by its smaller size, smooth stem and flesh reddening at the break.
Edibility:
It is considered an excellent edible mushroom. (I would argue with the epithet.) Western eccentrics claim that the legs of a motley umbrella are inedible. A matter of taste…
Umbrella motley
Remarks
Under favorable conditions, in high grass, a motley umbrella can reach amazing heights. What there 30 centimeters! In the light, semi-pine forests on the left bank of the Oka, there are umbrellas that are indistinguishable from a high stool in a bar. It's strange to even take such. You just don't know how to approach them. The very idea of looking for mushrooms as a basket game is called into question.
18. Amanita junquillea - pearl fly agaric
Hat up to 10 cm. Young mushrooms have a convex shape, almost yellow-brown. Then the cap darkens and becomes a dirty brown color with a hint of red. The skin of the cap is glossy, smooth, with small granular scales.
Plates: loose, white.
Leg: the height of the leg is 6-15 cm. The diameter is up to three cm. At the base, the leg thickens, the same color as the cap or slightly lighter. The surface of the leg is velvety, matte. Girdle folds are visible in the lower part of the leg. In the upper part of the leg there is a conspicuous white leathery ring with hanging grooves.
Flesh: white, slowly reddens when cut. The taste of the pulp is soft, the smell is pleasant.
Distribution: There is a fly agaric pearl quite often. This is one of the most unpretentious types of mushrooms. It grows on any soil, in any forest. It occurs in summer and grows until late autumn.
Pearl Amanita (Amanita junquillea) is a good edible mushroom. Raw is not used, it must be thoroughly fried. It is not suitable for drying, but it can be salted, frozen or pickled.
Similarity: One of the venomous twins of the pearl fly agaric is the panther fly agaric, which never blushes and has a smooth ring, covered with folds of the cap edge. Also similar to the pearl fly agaric is the stocky fly agaric, but its flesh does not turn red and it has a darker grayish-brown color. The main distinguishing features of the pearl fly agaric is that the mushroom turns completely red, free plates and a ring on the leg.
Notes: The pearl fly agaric (Amanita junquillea) is an edible mushroom, but it must be collected very carefully, as at some stages of growth it can easily be mistaken for a dangerous species of fly agaric, the use of which can be fatal. Only experienced mushroom pickers can collect pearl fly agarics, beginners should not risk their lives.
19. Boletus regius - Boletus royal
The cap of this fungus is bright pink, purplish red, or pinkish red, but the color usually fades with age. The skin is delicately fibrous, smooth, but sometimes whitish mesh cracks appear on it. The cap of young mushrooms is convex, and then it becomes pillow-shaped, and in old mushrooms it can be completely flat, opening up to a prostrate shape with a dent in the center. Hat sizes up to 15 cm in diameter.
The flesh is yellow, turning blue on the cut, has a dense structure and a pleasant mushroom taste and smell.
Leg up to 15 cm in height and up to 6 cm in thickness, yellowish-brown in color with a thickened shape. There is a thin yellow mesh pattern on the top of the stem.
There is a royal boletus mainly in beech and other deciduous forests. In Russia, it is distributed in the Caucasus, and is also rare in the Far East.
A good edible boletus, which in taste is very similar to rooted boletus. The royal boletus has a fragrant and dense pulp, which is very highly valued. You can use this mushroom both freshly prepared and canned.
20. Calocybe gambosa - May mushroom
Synonyms:
Calocybe May
Calocybe Maya
Ryadovka Mayskaya
Georgiev mushroom
May mushroom
Hat:
Diameter 4-10 cm, in young mushrooms hemispherical or cushion-shaped, relatively regular rounded shape, opens as it matures, often losing symmetry Color - from yellowish to white, rather yellow in the central part, more or less close to white on the periphery, smooth surface , dry. The flesh of the cap is white, dense, very thick, with a strong mealy smell and taste.
Records:
Frequent, narrow, adnate with a tooth, in young mushrooms almost white, in adults - light cream.
Leg:
Thick and relatively short (2-7 cm high, 1-3 cm thick), smooth, cap-colored or slightly lighter, entire. The flesh of the leg is white, dense, fibrous.
The May mushroom begins to bear fruit in the middle or end of May on lawns, forest edges and glades, in parks and squares, on lawns; grows in circles or rows, forming well-marked "paths" in the grass cover. Completely disappears by mid-June.
May mushroom is considered a very good edible mushroom; one could argue with this (after all, the smell!), but this requires at least practical experience.
Notes:
May mushroom, May rowing, St. George's mushroom, May calocybe - how many names for one, even very good, mushroom! It is interesting with what perseverance and fearlessness the mushroom dedicated to St. George plows furrows in the capital's lawns; the city allows him more than any other representative of the mushroom kingdom. Still, your people at the very top are a matter of extreme importance even for a fungus.
21. Cortinarius esculentus - Edible cobweb
The cobweb is an edible mushroom of the Cortinariaceae family.
The cap is fleshy, dense, with a thin edge wrapped inside. Later it becomes flat-convex, even depressed. The surface of the cap is smooth, moist, watery, whitish-grayish in color, 5-8 cm in diameter. The plates are wide, frequent, adherent to the stem, clay-colored. The leg is even, dense, whitish-brown, in the middle with the remnants of a cobweb pattern, later disappearing, 2-3 cm long and 1.5-2 cm thick.
The pulp is thick, dense, white, the taste is pleasant, the smell is mushroom or slightly pronounced.
Season September - October.
Distributed in the European part of Russia, in the forests of Belarus. Settles in coniferous forests.
It has a sweet taste and a pleasant mushroom smell.
The edible cobweb is eaten fried or salted.
22. Albatrellus confluens - Albatrellus confluent
or
Albatrellus accrete
Albatrellus confluent
Albatrellus confluent is an annual edible mushroom.
Basodiomas have a central, eccentric, or lateral stalk. In nature, they grow together with legs or merge with the edges of the cap. In the toga, from the side it seems to be a shapeless mass with a diameter of 40 cm or more. From this they got their name - Albatrellus merging
Hats are of several types: rounded, unilaterally elongated and with unequal sides. Sizes range from 4 to 15 cm in diameter. The leg is of a lateral type, has a thickness of 1-3 cm and is quite brittle and fleshy.
Initially, the cap is creamy, yellowish-pink with a reddish tinge. Over time, it becomes more and more red and pink-brown. Hymenophore and tubular layer in young representatives of these mushrooms are white and cream in color. The smooth pink or cream leg is up to 7 cm long and up to 2 cm thick.
Albatrellus merging can be found on the ground, surrounded by moss. It is mainly found in coniferous forests (especially saturated with spruce), less often in mixed ones.
If you map the location of this fungus, then you should note part of Europe (Germany, Ukraine, Finland, Estonia, Sweden, Norway), East Asia (Japan), North America and Australia. The Russians can go to collect Albatrellus merging in Murmansk, the Urals and Siberia.
23. Boletus bicolor - Boletus bicolor
This type of mushroom is considered edible. So, the cap of the mushroom in the process of maturation of the microorganism changes its original convex shape to a more open one.
The film of bicolor boletus has a pronounced color, namely, rich pink-red.
In the section, the mushroom pulp is yellow, in the places where the cut was made - a bluish tint.
The stem of the mushroom is also pink-red in color.
The tubular layers, which vainly hide under the cap, are yellow.
Most of these mushrooms can be seen in North America during the warm months, that is, the summer months.
The main thing when collecting is to pay attention to the fact that the edible mushroom has a twin brother, which, unfortunately, is inedible. Therefore, be extremely careful. The only difference is the color of the hat - it is less saturated.
Interesting fact consists in the fact that the bicolor boletus is also called a bolete, since it is a family of bolete, but it is used extremely rarely.
In most cases, the two-colored boletus is called nothing more than a white mushroom. Yes, by the way, mossiness mushrooms can also be attributed to mushrooms.
This mushroom can be found in coniferous and deciduous forests.
But not all mushrooms of this type are edible.
24. Stropharia rugoso-annulata - Stropharia ring
Synonyms:
Stropharia wrinkle-ring
Koltsevik
Stropharia ferri
Stropharia ferrii
At a young age, the surface of the cap of this fairly common and today cultivated fungus changes color from yellowish to red-brown. In mature mushrooms, the cap takes on a color from pale yellow to chestnut. In diameter, the hat can reach up to 20 cm. The mushroom weighs about one kilogram.
The surface of the stem may be white or yellowish brown. There is a ring on the leg. The flesh in the leg is very dense. The length of the leg can reach 15 cm.
Under the skin of the cap, the flesh is slightly yellowish. It has a rare smell and a mild, pleasant taste.
The ringlet is an edible valuable mushroom, it tastes like a white mushroom or boletus, although it has a specific smell.
25. Boletinus asiaticus - Asian Boletin
or
Asian grate
Boletin Asian
its cap is purplish red and the stalk below the ring is also red. And above it, the leg and the tubular layer are painted yellow.
Asian boletin grows only in Western and Eastern Siberia, in the Far East (mainly in the Amur Region), and also in the Southern Urals. It is common among larch, and in its cultures it is found in Europe (in Finland).
Boletin Asian
Has a hat up to 12 cm in diameter. It is dry, convex, scaly-felt, purple-red. A layer of tubules descends onto the leg. The flesh is yellowish in color and its color does not change on the cut.
The fruiting period begins in August-September. The fungus forms mycorrhiza with larch, therefore it grows only where these trees are.
Refers to the number of edible mushrooms.
or
Common rot
Hat, with a diameter of one to three centimeters. The hat is miniature, dry. The thickness of the hat is a quarter of a match.
Wavy plates, located at a distance from each other, of different lengths, convex. Legs attached to the base. Whitish or pale reddish in color.
Pale flesh, has a pronounced garlic smell, which intensifies when dried.
Garlic Common is found in forests of various types. The fruiting period is from July to October. Garlic owes its name to the strong garlic smell, which intensifies on cloudy rainy days. So characteristic feature, it is easier to find colonies of this fungus.
Garlic ordinary - an edible mushroom, is used in fried, boiled, dried and pickled form. Used for making hot spices. The characteristic smell of the fungus disappears after boiling, and increases during drying.
27. Lactarius camphoratus - camphor milkweed
Other names:
Camphor mushroom
Camphor milky belongs to the russula family, to plate-like mushrooms.
Grows in Eurasia, forests of North America. Prefers conifers and mixed forests.
In Russia, it is often found in the European part, as well as in the Far East.
The surface of the cap is covered with a smooth matte skin, the color of which can vary from dark red to brown.
The plates of the fungus are frequent, wide, while running down. Color - slightly reddish, in some places there may be dark spots.
The color of the stem is exactly the same as that of the mushroom cap, but may become darker with age.
The pulp is loose, has a specific, not very pleasant smell (reminiscent of camphor), while the taste is fresh. The fungus has abundant milky juice, which has a white color that does not change in the open air.
Season: from July to the end of September.
The mushroom has a very strong specific smell, and therefore it is quite difficult to confuse it with other species of this family.
The camphor milkweed belongs to the edible species of mushrooms, but its taste is low. They are eaten (boiled, salted).
28. Leucopholiota lignicola - wood leukofoliota
Other names:
Silverfish wood
Leucopholiota decorosa
Wood leukofoliota is a xylothorophic fungus that usually grows on the wood of deciduous trees, preferring dead birch. Grows in groups and singly.
It is found in mixed and deciduous forests of the central and northern regions, and can also grow in mountainous areas.
The season is from the beginning of August to the end of September.
The hat of the leukofoliota is woody brown or golden in color, up to 9 centimeters in diameter. On the edges in the form of golden flakes, pieces of the bedspread remain.
The leg has a length of up to 8-9 centimeters, hollow. There may be slight bends, but mostly straight. Coloring - like a hat, while from below to the ring on the stem there may be scales, further, higher - the stem is absolutely smooth.
The pulp is very dense, has a pleasant mushroom taste and smell. The mushroom is edible.
29. Hypomyces lactifluorum - Lactic Hypomyces
30. Hygrocybe punicea - Hygrocybe crimson
A beautiful mushroom with a bright hat from the hygrophoric family. Refers to plate types.
The hat is conical in shape, in young mushrooms in the form of a bell.
The color of the hat is red, crimson, sometimes turning into orange.
The leg is thick, hollow, and may have grooves along its entire length.
The plates under the cap are wide, have a fleshy structure, and are poorly attached to the stem. At first, in young mushrooms, they have an ocher color, then they turn red.
The pulp of the mushroom is very dense, has a specific pleasant smell.
Grows from early summer to late autumn. It is found everywhere, prefers open places, moist soils.
Edible, good taste. Connoisseurs consider hygrocybe crimson delicious mushroom(recommended for frying, as well as for canning).
An edible mushroom from the genus Negniuchnikov, the main synonym for the name of which is latin term Marasmius globularis Fr.
It differs from other varieties of mushrooms of this genus in the white color of the cap, rarely located plates. Diameter up to 2-4 cm. In shape, mushroom caps are initially convex, but a little later they become open, with a ribbed edge. Hats are white at first. The length of the stem of mushrooms of this species is short, only 2.5-4 cm, while its thickness is 1.5-2.5 mm.
The spherical rotten actively bears fruit from July to October. In some areas, this type of fungus is quite common. Globular non-rotters grow well in coniferous, deciduous and mixed forests, on fallen coniferous needles and leaves. Also, these mushrooms can be seen on lawns and in shrubs.
It is an edible mushroom that can be consumed in any form, preferably boiled or salted.
32. Clavariadelphus ligula - reed horn
or
Clavariadelphus reed
An edible mushroom from the genus Clavariadelphus (lat. Clavariadelphus).
Fruit body: Upright, tongue-shaped, somewhat widened at the top (sometimes to the shape of a pistil), often slightly flattened; height 7-12 cm, thickness - 1-3 cm (in the widest part). The surface of the body is smooth and dry, at the base and in older mushrooms it may be slightly wrinkled, the color in young specimens is pale cream, but with age, as the spores mature (which ripen directly on the surface of the fruiting body), it turns into a characteristic yellowness. The pulp is light, whitish, dry, without a noticeable smell.
The reed hornworm occurs from mid-July to the end of September in coniferous or mixed forests, in mosses, possibly forming mycorrhiza with them. Rarely seen, but in large groups.
The mushroom is considered edible, however, it has not been seen in mass preparations.
33. Pisolithus arhizus - Rootless Pisolith
Fruit bodies: pear-shaped or club-shaped, rounded at the top or having an irregularly spherical shape. Fruiting bodies elongated, pitted, branched at the base of a false leg or sessile. The thickness of the false leg is from 1 to 8 centimeters, most of the leg is hidden underground. The spore-bearing part in diameter reaches 2-11 centimeters.
At the cut site, the fruiting body has a granular beautiful structure. Mushroom ripening starts from its upper part and gradually ends at its base.
A ripe mushroom takes on a resemblance to animal excrement, rotten stumps or half-rotten roots. Destroyed peridioles form a dusty powdery spore mass. Young fruiting bodies have a slight mushroom smell. Ripe mushrooms have an unpleasant smell.
Pisolitus Rootless occurs on drained, disturbed or acidic soils. Grows in small groups or singly. Prefers mine ovals, planted old quarries, overgrown clearings of old roads and paths.
Some sources call the mushroom edible at a young age, others do not recommend eating it. Some reference books indicate the use of the mushroom as a condiment.
34. Helvella crispa - Curly lobe
or
Helwella curly
Among the inhabitants of the forest, it is one of the few representatives of fungi, the Helwell family. And the word gelvella, literally translated from Latin, means: “small vegetable”, “greens” or “cabbage” and, as well as possible, characterizes the very essence of this mushroom. In Russia, the Helwell genus is called differently, they are called lobsters, because of the characteristic structure of their hat in the form of a propeller blade. Some of them contain the heavy toxin gyrometrin, others contain muscarine, which can be removed from them only partially and only during their drying. The curly lobe, as well as the common lobe, is considered by some sources to be a conditionally edible mushroom with the taste qualities of mushrooms of the fourth category. In part, this is true, but ... and not so. Cases of poisoning with lobes have not yet been registered, and the degree of poisoning by them directly depends on the number and frequency of their use. Here, it is for this reason that the curly lobe (or curly gelvellus) is best considered an inedible mushroom. And, therefore, it is highly undesirable to use it in food. Yes, and it is extremely rare in our area, and the taste is not at all tasty.
Curly lobe or Helwella curly is a rather rare mushroom. And the main places of its growth can be considered deciduous and coniferous forests of Europe and the European part of Russia, in which it is found in small groups, often along forest roads and, unlike the common lobe (Helvella vulgaris), it grows not in spring, but in autumn - from the beginning of August to the end of October.
The flesh of the mushroom is thin and very brittle, waxy white in color, with a pleasant mushroom smell. But, anyway, it’s not worth tasting the curly-curly lobe in the “raw” form in the forest!
Curly lobe (or curly gelvella) - refers to conditionally edible mushrooms. (4th category)
And finally, advice from the merry girl - do not drag everything into your mouth in a row, otherwise you will be just as beautiful and cheerful, or you can also turn green and even turn completely blue.
A lot of people like to collect yellow mushroom. The so-called mushroom hunting is a year-round concept, which has a variable intensity in different periods.
Picking up mushrooms is not only hunting for a mushroom harvest, but also an entertaining walk through the forest. Everyone knows that you can only collect edible species which can be eaten without risk to health. Edible from inedible differ in shape, color and structure. In order not to get into a mess, you should carefully study all types of edible plants.
Yellow mushrooms are especially popular among mushroom pickers due to their beautiful appearance and unusually pleasant aroma. These representatives have a lot of useful properties. They grow in different latitudes. Yellow species are used in cooking and medicine. Going for mushrooms, you should carefully study how they look according to the description and photo.
Instead of meat
Today it has become fashionable to eat only plant foods. But sometimes you really want to eat a dish that smells like fried chicken. An unusual yellow mushroom comes to the rescue, its name is sulfur yellow. Dishes prepared from it have the smell of chicken meat.
A sulfur-yellow tinder fungus grows on a tree. In the photo of young plants, you can see a bright yellow color, thanks to which the plant can be seen for several tens of meters. This species is found in different latitudes. It thrives on trees in small groups. Only young varieties can be eaten, because, growing up and accumulating toxins in themselves, the tinder fungus becomes poisonous.
Before cooking, the tinder fungus should be boiled for 30 minutes. Can be used in soups, roasts, casseroles, pickled and dried. Trutovik is very often used for medical purposes. In its composition, it has 70% of useful substances that contribute to the normal functioning of the human body. Made from tinder medications, which are prescribed in the treatment of the liver, biliary tract and organs of the respiratory system. In pharmaceuticals, you can find laxatives based on this plant.
Yellow mushroom (video)
Species and varieties
Yellow mushrooms are diverse, and differ from each other not only appearance but also the name. You can see all the main external differences in the photo.
There are several types:
- 1 interesting species is popular, called Yellow Hedgehog. Among avid mushroom pickers, this species is also called Gidnum notched. It is famous for its pleasant fruity aroma. If you carefully examine the photo of the yellow blackberry, you can see that its hat is quite dense, with pulp. The surface of the cap is yellowish, bumpy and has an irregular shape. During the dry season, the surface of the cap tends to fade. The hedgehog is characterized by a leg, the diameter of which can reach 4 cm. The leg is white, dense, has the shape of a cylinder, sometimes slightly curved. The mushroom grows in coniferous or deciduous forests. Hedgehogs bear fruit at the end of the summer, beginning of the autumn period. These mushrooms most often grow singly, but are sometimes found in small groups. During heat treatment, the product does not change its size, for which the housewives love it. Plants have a sour taste, which is very similar to chanterelles. You can cook in any way. Famous chefs recommend frying with onions and sour cream. In folk medicine, hedgehogs are used to boost immunity and renew blood. Various ointments are made from these plants for the treatment of skin diseases. In the field of cosmetology, they are used to make regenerating face masks.
- Another 1 species is. These species have large caps of a bright yellow color. The hat in diameter can reach 12 cm, has a flat and sticky surface. Sometimes the hat is covered with a white bloom. The pulp has brown plates. Cobwebs have a stem 7 to 14 cm high, it is quite thick in diameter. Most often, the cobweb can be found on lime-clay soil. Thanks to its bright yellow hat, this representative is visible from afar, which greatly facilitates the search. In terms of taste, the cobweb is soft and tender. Some cooks prefer pickling.
In the photo of real representatives, you can see that they all have some similarities. This is a thick leg, a hat with a bright yellow color. They have a soft and delicate taste.
Basic collection rules
You should know very well so as not to harm your own health. But, having studied the entire mushroom encyclopedia, you should not forget about the basic rules for collecting and processing. Representatives of a bright yellow color are detected quite quickly, but it is still worth walking carefully through the forest in order not to damage unnoticed mushroom groups.
To collect, you should take with you a small but sharp enough knife and a low basket. Once plants are found, they must not be uprooted. The leg is cut from the bottom at the base. In order for the crop not to be damaged, in the basket the hat should look down and the leg up.
Experienced mushroom pickers have created the following rules that should be strictly followed:
- you can not taste the plant in the forest;
- species of questionable appearance should not be collected;
- do not cut old plants;
- do not mix crops of different types in the basket;
- it is advisable to go on a quiet hunt with experienced people;
- if the leg is too thick at the bottom, do not take such a copy;
- before going to the forest, you should refresh your knowledge about different types plants.
First of all, you should know exactly what inedible species look like. Poisonous are recognized by certain signs. The first one is color. Poisonous specimens have an unusual color, most often it is unnaturally bright, red-yellow. Also, poisonous varieties do not have worms or other insects that like to feast on mushroom pulp. The last sign that distinguishes good varieties from poisonous ones is the smell.
Most often, poisonous ones have an unpleasant odor, with a hint of chlorine and rot.
How to distinguish edible mushrooms from poisonous (video)
Rules for processing yellow mushrooms
After the crop is brought home, it should be processed.
Processing is divided into several stages:
- Primary processing consists in cleaning from various plant debris. To do this, you can use a brush with soft bristles. Most often, debris sticks to a smooth hat, it can be scraped off with a knife.
- Washing should be carried out depending on how the collection is planned to be used. There is no need to rinse for drying. Cold water is used for frying and other cooking methods. Prolonged rinsing requires representatives with an uneven surface.
- Next comes the soaking process. Soaking is used if the plants have a bitter taste. After the washed products are cut into small pieces. The thick leg is cut into small circles.
- Heat treatment is necessary to eliminate the bitter taste and toxins. There are several options for heat treatment. In option 1, bring water with salt to a boil, then lower the mushrooms there. Keep the product in boiling water for 15 minutes. After that, everything must be lowered into cold water. 2 way at culinary specialists is called blanching. This method is suitable if the products are being prepared for salting. This method consists in scalding the pre-washed product with boiling water. You can also blanch over steam.
Proper processing is a guarantee of preserving the taste of mushrooms.
If you disrupt the cooking and processing processes, you can lose not only the aroma, but also the original taste.
After processing yellow mushroom you can start cooking. Yellow mushrooms are suitable for preparing various snacks, side dishes, and they can also act as a main dish. Yellow mushroom sauces are very unusual in taste. Stewed mushrooms are considered a popular dish in sour cream sauce, which conveys a full bouquet of taste qualities of the yellow mushroom. There are a lot of recipes using yellow cap mushrooms. All of them are different and original.
