What can be cooked from squid: quick and tasty

A huge number of edible and inedible mushrooms grow in nature. Edibles can be eaten without risking health. They differ from the inedible ones in the shape, color and structure of the hymenophore. Let's consider what mushrooms are, and provide a photo with the names.

Some of the most famous edible mushrooms are. These are tubular mushrooms that belong to the genus Boletus. They recognize them by their oily and slippery hat.

It can be either flat or convex. The skin is easily removable. There are bedspreads under the head that form a ring. This mushroom counts more than 40 representatives.
Grows in Russia, Australia, Africa, in places with a temperate climate. We have the most common common or autumn butterdish.

Important! Each edible mushroom has a poisonous twin. Therefore, you need to be very careful andattentivewhen picking mushrooms.

Family russula. The hat is very dense, its diameter can reach 20 cm. At first it is flat-convex, and then it acquires a funnel-shaped shape with a curled edge inward.
The skin is wet, slimy, can be yellowish or milky white. The leg of the breast is hollow, cylindrical and smooth, up to 7 cm high and up to 5 cm in diameter. It sometimes has yellow spots or pits. This flesh is dense, white, has a characteristic smell similar to that of fruits.

This type of mushroom, like milk mushrooms, belongs to the russula family. The cap of the rubella is dense, but fragile. At first it is convex, and then becomes flat and slightly depressed.
Its diameter can be up to 7 cm.Smooth or slightly wrinkled matte skin has Brown color... The fragile pulp has an unpleasant odor, reminiscent of the smell of rubber or a crushed bug.

The taste is bitter. If you cut it, it will stand out watery white milky juice... The mushroom's taste is at first sweet, but then gives off bitterness.

In rubella, the plates are frequent and narrow. They are white in color, but with age they change to light brown with a pink tint. This mushroom has a cylindrical and narrowed at the base of the leg, having a diameter of 1.5 cm and a height of up to 7 cm. There are longitudinal fleecy stripes on it.

This type of tubular mushroom belongs to the Boletaceae family. The name of these mushrooms came from the frequent growth in moss. They have a dry, slightly velvety cap.

And in some species, it is sticky in wet weather. As the mushroom ages, cracks appear on the skin. Have yellow, white or red flesh, sometimes blue in the cut.
The tubular hymenophore that descends the pedicle can be yellow or red, sometimes greenish. The tubules have wide pores. The leg can be either smooth or wrinkled. Volvo and the ring are absent in this type of mushroom.

Important! Never buy dried mushrooms. After heat treatment, even a mycologist will not be able to identify them.

They belong to the physalacria family. The cap has a diameter of 3-10 cm. At first, it is convex, and then becomes flat, and has wavy edges. Skin color varies from brown to greenish. The color is darker in the center.
On the surface there may be rare light scales, which sometimes disappear with age. In young caps, the flesh is dense, whitish, and fibrous in the legs.

In young mushrooms, they are white or beige colour... When the mushroom ripens, they change color to pink-brown. Sometimes brown spots appear on them. The honey agarics have a light yellow-brown color at the legs, and the lower part is brown-brown. Their diameter is about 2 cm, and their length is up to 10 cm. On the legs, as well as on the caps, there may be scales. Honey mushrooms often grow together at the base of the legs.

Another type of mushroom belongs to the family - mushrooms... At first, they have a convex cap, and then it takes on a funnel-shaped shape with curled (later straightening) edges.
There is sometimes a small tubercle in the center. The surface is smooth and shiny, has Orange color with more dark spots and rings. The diameter of the cap can be up to 18 cm.

The leg is the same color as the cap, or slightly lighter. The diameter of the leg is up to 2 cm, and the height can reach 7 cm. It has a cylindrical shape, hollow, and tapers towards the base.

There are small pits on the surface. The plates of this mushroom are thin, frequent, bifurcated. They go down a little on the leg. They are orange-red in color, turn green when pressed. The pulp has a yellow-orange color, it is dense. The orange and thick milky juice has a fruity aroma. It turns green in the air.

Did you know? An antibiotic called lactarioviolin was derived from the real mushroom and the red camelina. It inhibits the development of many bacteria and even the causative agent of tuberculosis.

Boletus from the Boletaceae family belongs to the autumn mushrooms. He has a convex hat that can be easily separated from the leg. Its diameter can be up to 15 cm.

The young mushroom has a hemispherical cap, it is pressed against the stem by the edge. The skin is velvety red, orange or brownish. The dense pulp turns into soft with age.

In the stem, the pulp is fibrous. On the cut it is white, and at the bottom the legs are bluish. Smell and taste are not pronounced.

At the legs of the boletus, the thickness reaches 5 cm, and the height is up to 15 cm. They are solid, mostly expanding downward. The hymenophore is white and free, later turning gray with an olive or yellow tint. The porous surface darkens when touched.

White mushrooms

Belongs to the genus boletus. In an adult mushroom, the cap is convex, the diameter can reach up to 30 cm. It has a smooth or wrinkled surface, which cracks in dry weather.

The skin can be reddish brown to white. But with age, it darkens and does not separate from the pulp. Usually the color is uneven, the edges are light.
The pulp is juicy and strong. In young children, it is white, but later turns yellow. The stem of this mushroom is 8-25 cm high and approximately 7 cm thick.

This type of mushroom belongs to the family and has a dense rounded cap, the diameter of which can be up to 15 cm. It is white, sometimes brownish, the cap is smooth or with small scales.
The hymenophore is free, at first white, then darkens and turns brown. White pulp.

Did you know? Each mushroom is 90% water.

Millers

Edible milky mushrooms belong to the russula family. Young lactates have slimy and convex caps, which later become depressed.
Has the color of all shades of purple or brownish. The hymenophore descends along the leg, frequent. Young mushrooms have white plates, later they darken.

When damaged, they turn gray-green. The flesh is white. It is strong at first, later loose. The leg is cylindrical and even, becomes hollow with age. It has a length of about 10 cm. The colors are the same as the hat.

These mushrooms belong to the russula family. This type of mushroom has a hemispherical or bell-shaped cap. Later, it becomes flat or funnel-shaped.
The edge can be curled or straight, with stripes. The skin is dry, may be dull or shiny. The hymenophore is adherent. Can be free or go down the leg. The flesh of these mushrooms is fragile and spongy, whitish.

With age, it can change color to brown, gray, black and red. The leg has a cylindrical shape. It is even, but sometimes it can be thickened or pointed at the end.

These mushrooms belong to the chanterelle genus. The diameter of the cap reaches 12 cm. Basically, it has a wavy and curled edge. The cap is flat and depressed, and in adult mushrooms it can be funnel-shaped. Its surface is smooth.
The skin is difficult to separate from the cap. The pulp is very dense, yellow at the edges, and whitish in the center. It has a sour taste and smells like dried fruit. If you press on the flesh, it may redden a little.

The leg is about 7 cm long and 3 cm thick. It is fused with the cap and has the same color. The hymenophore in chanterelles is folded and consists of wavy folds that go down the stalk.

Now you know what types of edible mushrooms are, their description and saw in the photo. This makes it easy to choose the right one. delicious mushroom without making a mistake.

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Many people like to pick yellow mushrooms. The so-called mushroom hunting is a year-round concept that has a variable intensity in different periods.

Picking up mushrooms is not only a hunt for a mushroom harvest, but also an entertaining walk through the forest. Everyone knows that you can only collect edible species that can be eaten without risk to health. Edibles differ from inedibles in shape, color and structure. In order not to get trapped, you should thoroughly 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 useful properties... They grow in different latitudes. The 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 consume only plant foods. But sometimes you really want to eat a dish that smells like fried chicken. Comes to the rescue unusual mushroom yellow, its name is sulfur-yellow. Dishes made 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 from several tens of meters away. This species is found in different latitudes. It is located on trees in small groups. Only young varieties can be eaten, because, growing and accumulating toxins in itself, the tinder fungus becomes poisonous.

Before cooking, the tinder fungus should be boiled for 30 minutes. Can be used in soups, stews, casseroles, pickled and dried. Polypores are very often used for medical purposes. In its composition, it has 70% of useful substances that contribute to normal work. human body... Made from tinder fungus medications, which are prescribed for the treatment of the liver, biliary tract and organs respiratory system... In pharmaceuticals, you can find laxatives based on this plant.

Yellow lump (video)

Types 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. One interesting species is popular, called Yellow Hericium. Among avid mushroom pickers, this species is also called Gidnum notched. It is famous for its pleasant fruity aroma. If you carefully study the photo of the yellow hedgehog, you can see that its cap is quite dense, with pulp. The surface of the cap is yellowish, bumpy and irregular in shape. During dry periods, the surface of the cap tends to fade. Hericium is characterized by a leg, the diameter of which can reach 4 cm. The leg is white, dense, in the shape of a cylinder, sometimes slightly curved. The fungus grows in coniferous or deciduous forests. Hericiums bear fruit in late summer and early autumn. These mushrooms most often grow singly, but are sometimes found in small groups. During heat treatment, the product does not change its size, which is why 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. V folk medicine hedgehogs are used to raise 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.
2. One more type is. These species have large, bright yellow caps. The hat can be up to 12 cm in diameter and has a smooth and sticky surface. Sometimes the cap is covered with a white bloom. The pulp has brown plates. Cobwebs have a leg with a height of 7 to 14 cm, it is rather thick in diameter. Most often, the cobweb can be found on calcareous-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 delicate. 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 mild 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 of collection and processing. Representatives of a bright yellow color are found quite quickly, but nevertheless, it is worth walking carefully through the forest in order not to damage unnoticed mushroom groups.

To collect, you should take a small but sharp enough knife and a low basket with you. Once the plants are found, they cannot be uprooted. The leg is cut from the bottom at the base. In order not to damage the crop, the hat in the basket should look down and the leg up.

Experienced mushroom pickers have created the following rules that should be strictly followed:

• you cannot taste a plant in the forest;
• you should not collect types of dubious appearance;
• do not cut off old plants;
• do not mix different types of crops 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 of different types plants.

First of all, it is worth knowing exactly what inedible species look like. Poisonous ones are recognized by certain characteristics. The very first 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 feature that distinguishes good varieties from the poisonous, it is the smell.

Most often, poisonous have an unpleasant odor, with a hint of chlorine and rot.

How to distinguish edible mushrooms from poisonous ones (video)

Rules for processing yellow mushrooms

After the crop is brought home, it should be processed.

Processing is divided into several stages:

1. Primary treatment consists in cleaning various plant debris. To do this, you can use a soft bristled brush. Most often, debris sticks to a smooth hat, it can be scraped off with a knife.
2. Flushing should be carried out depending on how you plan to use the collection. There is no need to rinse to dry. Cold water is used for frying and other cooking methods. Long-term washing is required by representatives with an uneven surface.
3. This is followed by 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.
4. Heat treatment is necessary to eliminate bitter taste and toxins. There are several heat treatment options. In option 1, bring water and salt to a boil, then lower the mushrooms there. Keep the product in boiling water for 15 minutes. After that, everything must be immersed in cold water. 2 method is called blanching by culinary experts. This method is suitable if food is being prepared for salting. This method consists in scalding the pre-washed product with boiling water. You can also blanch over steam.

Correct processing is the guarantor of the preservation of 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 the yellow mushroom, you can start cooking it. Yellow mushrooms are suitable for preparing various appetizers, side dishes, and they can also act as a main dish. Yellow mushroom sauces are very unusual in taste. Stewed mushrooms in sour cream sauce which conveys the full flavor bouquet of the yellow mushroom. There are many recipes using yellow-capped mushrooms. They are all different and original.

Most mushroom pickers consider spongy mushrooms to be the most valuable gifts of the forest due to their fleshy and dense pulp, but one should not neglect another, no less numerous, group - lamellar mushrooms. Although the structure of their mushroom body does not have such characteristics and most often they are thin and fragile, there are very tasty mushrooms among these specimens, especially in pickled form. True, there are many among the lamellar mushrooms and inedible, and even poisonous varieties that pose a great danger, take at least the pale toadstool. What is the difference between lamellar mushrooms and tubular mushrooms, and what they are, we will talk about this today.

Specific features of the species category

As you know, in order to determine the belonging of mushrooms to a particular group, you need to look under the cap. If the tubular representatives have a wide and dense sponge under it, then the lamellar mushrooms, the name and photos of some will be presented below, are radically different in their structure: around the circle of the hat, from the leg to its edge, there are thin plates on which they wait in the wings ripening spores. The color and shape of the plates can be very diverse and depends on the specific variety, that is, the mushroom. In some, they smoothly turn into a leg, in others, they have firmly merged with it, and in others, they do not even fully reach the leg, being located exclusively on the cap.

There are also such mushrooms in which there are bridges between the plates, connecting them to each other, due to which a fine mesh is obtained.

In addition, most lamellar mushrooms have a hollow stem. It can be either absolutely flat or decorated with a ring made from the remains of the bedspread, which covers the cap of young specimens. As it grows, the veil breaks and part of it that remains on the leg forms a ring.

Almost all lamellar mushrooms secrete milky juice, and those that do not have it are popularly called "breadcrumbs".

Lamellar delicious mushrooms

Despite the fragile flesh, which often breaks during cooking, the lamellar mushrooms are very good, especially when fried or pickled. But for soup, unfortunately, they are rarely used for the same reason, except for some more types - they are more elastic and keep their shape better than others.

Among the edible lamellar mushrooms, noteworthy are:

Most edible lamellar mushrooms are more tasty at a young age, and in older specimens the lamellae often darken, and the flesh either becomes completely "crystal" and falls apart when trying to cut the mushroom, or it becomes hard and unpleasant aftertaste.

Beautiful, but inedible "plates"

Beautiful-looking mushrooms do not always meet expectations, and sometimes they can unpleasantly surprise you with their taste. There are such "fakes" among inedible lamellar mushrooms:

The inedibleness of the mushroom often gives out its smell, so it will not be superfluous to "sniff" the found treasure well.

Dangerous mushrooms with plates under the hat

As already mentioned, many among the lamellar mushrooms are poisonous, which in no case should be collected and consumed. The use of such mushrooms will lead to sad consequences:

Symptoms of poisoning may not appear immediately, or even be completely absent at first, but dangerous toxins will actually destroy your liver from the inside, so do not risk it and it is better to leave such mushrooms in the forest.

Lamellar mushrooms are one of the most numerous groups, including both valuable specimens for the kitchen and the most dangerous. Be careful going in search so as not to confuse them, and pass by unfamiliar mushrooms. Health is more valuable than experiments!

Video about edible lamellar mushrooms

White mushroom — a tubular mushroom from the biolet family, a genus of boletus. The mushroom is also called: ladybug, capercaillie, feather grass, grandmother, boletus, yellowish, podkorovnik, pan, bearweed and others. The white mushroom got its name in ancient times. Then the mushrooms were very often dried, and after this process the pulp of the porcini mushroom remained perfectly white.

White mushroom - description and photo

Hat porcini mushroom (Boletus edulis) can reach a diameter of 32 cm. Slightly convex, matte, usually yellow, brown, reddish or slightly lemon-colored. The center is usually slightly darker than the edges of the cap. The cap is shiny and smooth to the touch, sometimes mucous.

The leg of the mushroom reaches a height of 25-28 cm. The color is slightly lighter than the cap, it is reddish or pale brown. The shape is cylindrical, the mesh is white or brown.

The tubular layer of the mushroom is olive or yellowish. The layer can be separated from the cap without much effort, small pores of a rounded shape.

The flesh of the porcini mushroom is white and sometimes turns yellowish.

Where to find and when it grows: most often the porcini mushroom is found near very old trees, next to chanterelles, russula, green leaves, under oaks, birches, firs. It appears in the month of July and until the end of September. Most often it is found in wooded areas. It is used in the preparation of various dishes, as the mushroom has excellent taste.

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Pine porcini mushroom (upland) - information and photos

White pine mushroom (Boletus pinicola) often occurs with a cap with a diameter of 6-32 cm. It is matte, with small tubercles and a small mesh. The color is reddish, brown, sometimes purple. In young mushrooms, the shape is similar to a hemisphere; in adulthood, it changes to convex or flat. Slightly slippery and sticky during rains.

The leg of the mushroom is quite thick, white, short and has a reddish or brown tint... Its height is 7-16 cm, cylindrical with small tubercles.

The tubular layer is olive or yellow, with regular round pores. The pulp of pine boletus is fleshy and dense, the smell is very pleasant, white on the cut.

Where to find and when it grows: can be searched near oak or pine trees, also grows in groups near beeches, firs and chestnuts. You can meet this mushroom in June and until mid-October.

White oak mushroom - photo and description

Oak cep (Boletus reticulatus) has a cap with a diameter of 7-31 cm, in young mushrooms it is spherical, then becomes flat or convex. The color is most often: brown, coffee, brown, ocher.

The leg of the mushroom is 8-26 cm high, at first it is clavate, and then becomes cylindrical in shape. There is a white mesh.

The pulp is fleshy, dense, white in color, does not change when cut. The taste is slightly sweet and the smell is very pleasant.

Where to find and when it grows: grows in deciduous forests, under beeches, lindens, oaks. You can meet the first mushrooms in the month of May.

Birch porcini mushroom - doubles, where to find

White birch mushroom (Boletus betulicola) has a hat 6-18 cm in diameter, sometimes yellowish, white, ocher. In adulthood, it often becomes flat and smooth.

The leg of the mushroom is up to 13 cm high, brown, solid white. Tubular layer up to 2 cm in length of tubes, pores are small and round. The pulp is tasteless, fleshy and white.

The gall fungus (Tylopilus felleus), which has a bitter flesh and nets on the leg, is considered to be doubles.

Where to find and when it grows: can be seen near birches, on forest edges. The first mushrooms appear in the month of July and before the beginning of October.

How to distinguish a real porcini mushroom from a false one

The double of the porcini mushroom is considered gall mushroom (Tylopilus felleus) or bittersweet. Due to its appearance, mushroom pickers often get lost in the oak mushroom.

The cap of the mushroom is brown or brown, convex, thickened, 5-15 cm in diameter. The stem is cylindrical, 4-14 cm high, and its finely porous tubular layer is painted in a gray-white or pinkish tint. The pulp of the bile fungus is odorless, fibrous.

The main difference is that if you pluck a gall fungus, it will immediately darken and take on a brown tint. Also, bitters are rarely wormy enough.

Remember that this type of mushroom tastes bitter. Look carefully at the leg, it has a pattern in the form of a brown mesh, but on a real porcini mushroom there is no such mesh.

The gall fungus grows next to conifers, oaks or birches. Fruiting until October, grows in small groups (4-12 mushrooms).

• It is interesting -

How to quickly find a white mushroom - video

It so happens that a mushroom picker finds an orange mushroom in the forest and begins to doubt its edibility. Although this color is not so common in the mushroom kingdom, it is far from always a sign of a poisonous plant. There are also quite edible orange mushrooms, although they look very exotic. In general, the mushroom map of Russia is very diverse. In some regions, you can even find truffles (and this is the most expensive mushroom). But orange mushrooms are much more exotic, although not so much appreciated in the world market.

Boletus, mushrooms and their properties

Not all orange mushrooms look like science fiction illustrations. A bright orange cap is typical for (although it can be paler, that is, yellow, and brighter, up to red). This mushroom grows in both deciduous and pine and mixed forests. As the name implies, most often it can be found under young aspen trees, but it can also be found under pines and under birches.

Boletus is a rather large mushroom, the diameter of its cap can be up to 30 cm. But the flesh of the mushroom is white, usually slightly pink at the break, but over time it turns green and then turns black. This mushroom does not have a pronounced taste or smell. But it has a unique composition of amino acids, and in addition, it contains a lot of proteins (and in many respects the proteins in mushrooms are similar to proteins of animal origin, but are absorbed worse, and those contained in aspen mushrooms are contraindicated for people with chronic liver disease). Aspen mushrooms are either dried or cooked fresh, this mushroom cannot be stored. More protein is retained in fresh food.

Gingerbread is another popular orange edible mushroom variety. It is usually found in pine forests. The cap of saffron milk caps is large, up to 15 cm in diameter. It has a bright orange or reddish tint. Fresh mushrooms secrete a large amount of milky juice, however, it is not pungent. The mushrooms are valued for their delicate taste and aroma; many traditional Russian dishes are prepared with them, and some do not even add seasonings to them.

Bear ears: subtle scent and bright colors

There are mushrooms that are exotic in appearance, which are popularly called bear ears. In fact, their correct name is sarcoscif alai. It does not sound very appetizing, although “” does not cause much enthusiasm for the gourmet. In the literature, there are other, more romantic versions of the name - for example, the scarlet elf bowl. In any case, these are edible marsupial mushrooms. They are common throughout the world and were well known even before botanists gave them a scientific description in 1772. Bear ears are found both in Europe and in North America, and even in Africa and Asia.

Why is it not very popular with such a wide distribution? Mainly due to small size and bizarre shapes and colors that scare off many mushroom pickers. And its flesh is harsh. In fact, the bear's ear mushroom lends itself well to culinary processing, and on the table it looks, albeit unusual, but beautiful.

These fungi grow on decaying tree trunks (which is why they are called saprophytes). Their fruit body really resembles a bowl, and not always red, sometimes bright orange. Moreover, only the inner side of the bowl has such a bright color, and the outer part is lighter.

The elven bowl appears early, in winter, but mushroom picking usually takes place in March. The mushroom is smallish, the cap is up to 5 cm in diameter, and the leg rarely grows more than 2 cm, and it also has unusual shape- it tapers downward.

As for the culinary processing, the alai sarcoscifa does not even need to be pre-cooked, it can be fried immediately. It has a delicate aroma and a slightly unusual, but generally pleasant taste.

There are also mushrooms similar to bear's ears called orange aleuria. They also belong to the edible class. In shape, they first resemble a ball, but then, as they grow, they begin to straighten, and then they already look like a saucer with the edges raised up. Moisture gradually collects in this brightly colored bowl, so this comparison is quite fair. A description of these mushrooms would be incomplete without specifying the size. As a rule, the diameter of the cap is 2-4 cm, like that of bear ears, but at the same time, there are also larger specimens with a cap diameter of 10 cm. The stem of the mushroom is short and poorly expressed. Only the inner surface of the bowl is brightly colored, while the outer is lighter and covered with white fluff. These mushrooms have a pleasant smell.

Although orange aleuria can be seen on a tree stump, this mushroom can grow in any sunny spot in a garden or meadow, and they can also be found in city parks, where they usually grow along paths. In addition, aleuria can grow well at the site of a former fire.

These mushrooms love warmth, in the southern regions they can be harvested in May, but most often this is still done in June, and the peak of reproduction is in August. Still, at the end of May and at the beginning of June, you can collect the best specimens - soft and delicate to taste.

Mostly aleuria is appreciated by lovers of exotic cuisine. This mushroom is dried and then made into soups. By itself, the taste of aleuria is poorly expressed, but many connoisseurs like the delicate aroma, as well as the fact that their caps crunch after boiling.

Orange horned mushroom (video)

Garnets and their properties

What are the names of the mushrooms that grow under the apricots? In everyday life, these are, of course, podabrikosoviki. But they also have a scientific name -. Moreover, although their very popular name associated with the delicious orange fruit of the apricot, in fact, the caps of these mushrooms are whitish-gray, less often brown-gray. But the plates are distinguished by a dirty pink tint. As it ages, the mushroom becomes more and more bright, and then the plates even turn red.

These are conditionally edible mushrooms. They have a dense and rather fibrous pulp. Some people think that such mushrooms can be poisoned. In fact, not all varieties of entoloma have been well studied, so some sub-swaddler may turn out to be not harmless. However, it grows not only under apricots, but also under other fruit trees.

Entolomas grow not only under apricots. Although this mushroom is considered a garden mushroom, it can also be found in the forest - under oak, birch and mountain ash, wherever there is soil rich nutrients... In urban conditions, it can grow directly on the lawn. In the garden, it grows under apple, pear and rose bushes. Most often, there are large clusters of this fungus, alone it appears very rarely.

Interestingly, in Russia, most often housewives neglect entoloma, preferring the more fragrant porcini mushroom or chanterelles. And in the southern regions, it is a fairly popular mushroom. It is boiled for about 20 minutes, and then roast is cooked with it, salted or marinated. But in the countries of Western Europe, podabrikosoviki are quite popular. There, many traditional dishes are prepared with these mushrooms. Well, perhaps the whole point is that this mushroom did not take root at all in the northern regions of Russia.

Entoloma has a dangerous twin, and there is also a competitor. In the latter case it comes about pale brown entoloma. It is an edible mushroom, although sometimes it looks a little different due to its brownish-greenish cap. It grows mainly in the garden, on lawns or in thickets of bushes. You can collect it in May and June. But you need to be careful, because the poisonous entoloma is very similar in color and shape to it. Although among the poisonous varieties of these mushrooms, grayish-ocher and yellowish caps are also found. They also have an unpleasant ammonia odor. There are 2 more species of this fungus - spring entoloma and squeezed entoloma. Both varieties are considered poisonous. They do not coincide with edible varieties in time of appearance. But in order to navigate in the field, this is not enough, because regional climatic conditions must also be taken into account. So the main reference point is the smell.

Tinder fungus sulfur-yellow (video)

Poisonous mushrooms

Not all orange mushrooms are edible. Poisonous ones include, for example, a false chanterelle. Her second name is orange talker. It differs from a real chanterelle in its hat, or rather, in its shade and edges. If real chanterelles are always light yellow, then the talker has a reddish-orange tint (sometimes it is even brighter, copper). In appearance, such a mushroom resembles a funnel with an almost even edge, while in a real chanterelle it is always curved. Its leg grows up to 10 cm and usually has a tapered shape from top to bottom.

Talkers differ from a real chanterelle not only in appearance, but also in smell. Chanterelles have a characteristic aroma with fruity notes. False chanterelles have an unpleasant odor.

Leafing through the atlas of mushrooms, you can find another poisonous variety with a bright color. It is an orange-red spider web. It is also known under other names - for example, mountain webcap or teddy. These are inedible, moreover, deadly mushrooms. They do have an orange color. You can also distinguish them by their characteristic hat, which resembles a hemisphere (as it grows, it becomes flat with a lowered edge). The plates of the mushroom are thick, wide. They are also colored orange. The surface of the cap is dry and has a matte fine-flaked texture. There is usually a small tubercle in the central part of the cap. The stem of the mushroom tapers towards the base. But it has a lighter shade, up to lemon yellow.

Why it is dangerous It contains a very strong toxin that can even be fatal. But at the same time, the toxin does not act immediately, but after some time (a rather long period of time can pass - about 5-14 days after consumption). This is perhaps the most. The toxin they contain cannot be destroyed by any heat treatment, be it cooking, drying or frying. Poisoning manifests itself in rather painful symptoms. At first, a person is tormented by an almost unbearable thirst, then severe abdominal pains may appear, and if measures are not taken in time, then toxins can irreversibly affect the functioning of the liver. Medicine knows cases when a person survived after poisoning with a spider web, but then was forced to recover from the consequences for a long time, at least a year.

Interestingly, not all cobwebs are poisonous, although many species have a bright, beautiful hue. but the nutritional value even the conditionally edible webcap is small, its taste is not pronounced, there is no special aroma (poisonous varieties have an unpleasant odor). But it can be difficult even for an experienced person to distinguish a poisonous from an edible variety. Therefore, it is advisable not to collect such mushrooms at all, so as not to be exposed to unnecessary risk.

Additionally

The hot-caustic russula is distinguished by its bright ocher color. Her red-orange caps look very attractive, but all parts of her have a bitter taste, and when you touch your tongue or lips, you can feel a strong burning sensation. The problem is that outwardly they are practically no different from a regular russula. More bright shade appears only as the fungus “ages”. Symptoms of intoxication when consumed resemble those of classic food poisoning.