Wood fly mushroom. Fly mushroom: description of varieties and cooking features
Fever is a kind of defensive reaction the body against the penetration of infection or viruses. It is accompanied by a restructuring of thermoregulatory processes, in other words, elevated temperature bodies. Thanks to this, the proliferation of most bacteria and harmful microscopic organisms is suppressed.
Causes of this condition
The most common causes of white or red fever are:
- Infectious diseases in the acute period;
- Non-infectious diseases of an inflammatory nature;
- Dehydration, salt imbalance and other disorders of natural metabolism;
- Overheating;
- Endocrine system disorders;
- Allergies and the like.
Types of baby fever
Most often, young creatures are diagnosed with red fever, or, as it is commonly called, pink fever.
It is considered more favorable than white, and can be distinguished by the following characteristics:
- reddish and moist skin;
- a hot body, “bursting” with heat;
- warm extremities;
- increased heart rate and rapid breathing.
In this case, the child’s behavior remains unchanged, there is no room for seizures and other unpleasant phenomena. Antipyretics give a quick but short-lived effect.
White fever that begins in a child is more dangerous, and its course is noticeably more severe for him. In essence, there is a large-scale overheating of all internal organs, including the brain.
Symptoms of the onset of white fever in a child are as follows:
- “Marbled” and pale skin, through which a bluish vascular network appears;
- Lips and nail beds also take on a bluish tint;
- Cold extremities;
- Observed " symptom white spot “when, after pressing on the skin, a white spot does not go away for a long time;
- The baby changes his behavior, becomes apathetic, lethargic and indifferent. He may experience convulsions accompanied by delirium.
Antipyretic medications do not give full results, while antihistamines are completely prohibited.
Is it necessary to lower the temperature?
Having noticed the first symptoms of the disease, parents immediately begin to take out antipyretic drugs and actively feed them to their child. But is this really necessary? Ideally, it is not recommended to give any medications to initially healthy children until their body temperature exceeds 38.5°C.
Again, this statement may vary depending on the characteristics of each individual. For example, if a baby’s skin begins to turn pale, he suffers from chills or muscle pain, and he becomes worse in general, then the temperature should be lowered urgently.
In a situation where a child is at risk and serious complications develop against the background of fever, antipyretic treatment begins at 38.0°C (if we're talking about about red fever), and at subfertile temperature (when white fever begins).
The risk of complications is present in children with chronic pathologies of the heart muscle and respiratory system, hereditary metabolic disorders, abnormal functioning of the central nervous system.
What to do with red hyperthermia?
Treatment of adults and children occurs according to the following algorithm:
- Cool and plentiful drinks with a slight antipyretic effect. These can be berry fruit drinks and compotes, rosehip decoction, lingonberry or cranberry juices, tea with lemon, etc.;
- If the skin is red, you should not wrap your child in rugs and blankets, even if he complains of being cold;
- The processes of evaporation and release of excess heat can be accelerated by wiping yourself with vinegar diluted with water in a ratio of 3:1;
- From physical methods cooling, it is recommended to apply a cloth napkin soaked in cold water. It should be changed as often as possible. Bottles filled cold water, should be applied to the location of large vessels, that is, to the neck and groin area;
- If the temperature rises to 39°C, you can start giving an antipyretic, adhering to the age-specific dosage.
The absence of a visible reaction to all actions taken becomes a signal to call an ambulance. They are required to make a lytic mixture themselves, consisting of an antihistamine and an antipyretic drug. After such an injection, a strong increase in temperature is excluded.
What to do if you have hyperthermia?
Now let's figure out what to do if white fever started in an adult or child:
- Warm drink in the form of herbal infusions, rosehip decoction or tea;
- White fever requires warming the extremities and rubbing the entire body until the skin turns pink;
- Classic traditional methods also have their effect. It may be advisable to prepare a linden decoction or drink from warm water and raspberry jam.
In both cases, independently unresolved white and red ( pink fever, requires the presence of doctors. In this situation, the lytic mixture they prepared will also contain an antispasmodic, which will open the blood vessels and eliminate their spasm.
Other types of hyperthermia
A person may be diagnosed with more than one type of fever, although white and red are considered the most common.
Among the others it is worth highlighting:
- Rheumatic, affecting the heart muscle of children whose age ranges from 3 to 5 years;
- Hemorrhagic, accompanied by toxicosis, weakness, internal and subcutaneous hemorrhages, general weakness and muscle pain; The main reasons for this condition are the manifestation of the effects of the virus;
- Muscular, also of viral origin, and causing kidney failure. It is identified by bleeding from the nose and gums, chills, migraines, nausea and vomiting.
White fever in children and adults is not the worst thing. Things are much more complicated with high temperature, lasting several weeks in a row, and having an unknown origin. It is likely that the patient will have to undergo a comprehensive medical examination, undergo all kinds of tests, and so on.
Moss fly - typical inhabitants coniferous forests. Some species can be found in mixed forests. Collecting them is not difficult, since they grow where there is a lot of moss. The photo shows moss mushrooms that are found in the forest belt temperate climate. You can prepare a lot of tasty and healthy dishes from moss mushrooms.
Features of moss mushrooms. Polish mushroom
Experienced mushroom pickers are well versed in the kingdom of mushrooms. But beginners should study their diverse world more in order to know mushrooms by sight. Among the thickets of moss you can find interesting mushroom- flywheel.
It is interesting for its excellent taste, and also because all types are safe for humans. There are about 18 species in the world. Only half of them grow in our forests, and some are not eaten. Moss flyers belong to tubular mushrooms Boletov family, Borovik genus.
Polish mushroom
The Polish mushroom, or as it is also called white, Pansky, chestnut, has the best taste. The hat is brown, almost chocolate-colored, shiny in appearance, but not slippery. When cut, a dense structure is visible, which is colored in Blue colour. Tubes yellow color, which over time acquire a greenish or olive tint. When you press on the fruiting body, a blue spot appears. It can be eaten in any form, even raw.
Attention! To distinguish edible flywheel from inedible, press on the pulp. The appearance of a blue spot indicates that this mushroom will be tasty.
Edible fly mushrooms
- Your name fissured flywheel received due to the structure of the cap, it is covered with cracks. The cap is quite thick, white with a yellowish tint when cut. The color is matte brown, white along the cracks or pink color. Two-color leg: yellow at the cap, red at the base. The cut site turns blue, then red.
fissured
- Green moss endowed with good taste. The cap has a matte brown color, the tubes are yellow or greenish. The leg is this color with a light brown ring. When cut, the fruiting body turns blue.
Advice. Don't dry it green moss as it turns black.
- Mainly in deciduous forests and grows among the bushes red moss. It can be found along roadsides and in ravines. The fruiting body ripens in August-September. The cap is colored red or slightly brownish, the leg has the same color. Tubular fabric in yellow or olive shade. Turns blue when pressed. They are consumed boiled, pickled and dried.
- Moss fly yellow-brown easy to distinguish by the velvety structure of the yellow-brown cap. The surface of the cap is dry and scaly. Changes color as it ages. Forms a mesh structure, the color darkens. The tubular layer is olive or brown, which also depends on the age of the mushroom. By taste qualities not inferior Polish mushroom, and in Germany it is valued even more. When pressed, a blue spot forms. Prefers coniferous forests with peaty or sandy soils covered with a thick layer of sphagnum.
Yellow-brown
Parasitic
- Has a direct resemblance to porcini mushroom gall. Part fruiting body includes a pink substance that tastes bitter and causes a burning sensation. Gall mushroom Even insects don't like it.
- U pepper the cap is light brown and has a spicy peppery taste. If you are not sure whether a mushroom is edible, touch it with your tongue. Bitterness or burning is a clear sign that the mushroom should not be eaten.
Peppery
Dishes made from moss mushrooms
Soups, borscht, and snacks are prepared from these low-calorie mushrooms. It is consumed stewed and fried, and prepared as aspic. You can dry it for future use or pickle it.
Mushroom soup
To prepare the first dish you will need:
- meat broth;
- 300 g mushrooms;
- potatoes – 2-3 pcs;
- pearl barley – 2-3 tbsp. l.;
- vegetable oil – 2 tbsp. l.;
- onion – 1 piece;
- pepper, salt, dill, parsley.
Wash the mushrooms, finely chop the potatoes and onions into cubes. All ingredients are fried in a frying pan along with onions in sunflower oil. The resulting mass is transferred to a pan with boiling broth or water, pearl barley is added there, and salted to taste. After 10 minutes, add the potatoes and cook for another 15 minutes. Add herbs and spices to the finished soup, cover with a lid, and let the soup brew. After 7-8 minutes the soup is ready. The soup is especially good with sour cream.
Moss mushrooms with honey
To prepare the dish you will need:
- 1.5 kg of moss mushrooms;
- 2 tbsp. l. honey;
- garlic -2 cloves;
- mustard – 2 tbsp. l.;
- table vinegar (9%) 2 tbsp. l.;
- vegetable oil 50 g;
- parsley.
Moss mushrooms are cleaned, washed, cut into cubes. Finely chop the greens, crush the garlic using a press or blender, add honey, mustard, vinegar, and mushrooms. The mass is thoroughly mixed and left in the refrigerator for 3 hours. Then vegetable oil is heated in a frying pan and the mass is added along with the marinade. Mushrooms should be simmered over low heat for 45 minutes. Potatoes are suitable as a side dish.
Marinated moss mushrooms
The collected mushrooms are washed, cut into cubes and boiled in salted water. Then put into pre-sterilized 0.5 liter jars. At the same time, the marinade is being prepared.
Moss fly is a mushroom that can be found not only in coniferous forests, but also in mixed forests. The time of its appearance begins in the summer and ends at the end of late autumn.
Exactly for this important point It’s worth paying attention, learning all the subtleties, how not to make a mistake when choosing.
general characteristics
This is the Boletaceae family, and these mushrooms are also relatives of the boletus. There are several varieties of moss mushrooms, you can see this in the photo. Delicious, the most preferred by people are Polish, green, red and variegated varieties.
If we consider their description, it is worth saying that the upper part, that is, their cap is quite dry, has a velvet surface. Skin with cracks. The diameter of such a mushroom is up to 9 cm and no more.
When cut, you can see the pulp different color, it is white, red, sometimes a little bluish in color.
The feature that distinguishes the flywheel mushroom from others is its ability, when pressed, to leave a bluish tint at the point of contact.
If we talk about the false mushroom, its description is slightly different. His leg is dependent on certain type has a smooth, slightly wrinkled surface. The growth of the fungus varies around 8 cm.
Fungal spore powder can take on different shades, in most cases it is brown.
Variety
Scientists identify about 18 species of such fungi in total. Therefore, it is worth considering the most common types and learning about their characteristics.
Green moss mushroom is quite common and popular. Its cap has a diameter of up to 10 cm and acquires a golden brown hue. Based on the shape of the cap, you can see the outstretched, cushion-shaped tip.
The leg is lighter than the cap and has a red, slightly brick color. When cut, the flesh of the mushroom gradually turns blue; in its normal state it has White color, dense in texture.
This species grows everywhere. These are forests, roads, or spacious fields. Flowering time begins in May and ends in early October.
You can prepare this mushroom in different ways. It can be fried, stewed, pickled, or simply frozen. The only exception in this case is that the mushroom cannot be dried, as it begins to turn black during this procedure.
The Maslyat genus has a representative of the yellow-brown flywheel, which external characteristics resembles an oil can. The top of this type is slightly raised, the entire surface cracks over a certain period of time.
The important thing is that depending on the age of the mushroom, it gradually changes color to reddish, then to ocher color.
What is characteristic of this mushroom is its gradual turning blue when touched. His hat does not come off easily from the soft part. The color of the mushroom has a lemon, slightly yellowish tint.
This species can be found in forests from mid-summer to the end of October. It is amenable to any type of heat treatment, even drying, unlike the previous type.
Due to its bright red color, this mushroom is quite common - the red flywheel. It is found among moss or low grass cover.
His leg cylindrical has a height of up to 10 cm, it turns yellow inside and crimson near the base. The texture of the flesh of this mushroom is quite dense and yellow in color.
From the end of summer to September, this mushroom, which can be seen in the photo, grows. It smells nice, so you should use this mushroom first when cooking.
It is better not to dry it, because it tends to darken.
The Polish mushroom has a brown cap and stem. The diameter of its cap is up to 20 cm. If you press a little on the surface of this mushroom, a bluish or dark brown tint appears. When cut, you can feel a pleasant, mushroom smell.
This type is very popular, widespread, and can be used in almost any form.
Near edible mushrooms harmful ones often grow, it is important to understand how to distinguish them from normal mushrooms. This species is not life-threatening and is not classified as poisonous, but when cooked it has an unpleasant taste.
Fake mushrooms have a bitter taste; it is by this characteristic that they can be distinguished from real mushrooms. Its types: chestnut, pepper, gall mushrooms.
conclusions
There are many types of useful and delicious moss mushrooms. It is important neither to make a mistake nor to confuse them with false mushrooms. Although there will be no danger in this case. Just a bitter, unpleasant taste.
The difference between a real, tasty mushroom and a false one is manifested in taste characteristics, appearance, texture of the pulp, as well as a pleasant, mushroom smell. Good luck with your mushroom harvest.
Photo of flywheel
Many types tubular mushrooms, belonging to the Boletaceae family, are beneficial to humans and have a pleasant taste. Flywheel mushroom (see photo) – another one proof. It is aromatic, edible and delicious mushroom, which in nature is represented by several varieties and is widespread on the Eurasian continent.
Moss mushroom belongs to the second category of mushrooms that can be eaten. It contains many useful substances. The advantage is that this useful product can be consumed not only during the season, but throughout the year if prepared correctly. Let's consider the description, area of growth, as well as precautions and beneficial features mushroom.
Moss mushroom description.
Fly mushrooms, as mentioned above, are representatives of the Boletaceae family. This mushroom is presented various types, which may have significant differences in their appearance, taste qualities. In addition to edible flywheels, there are also those in nature that are not just toxic, but even deadly!
It is for this reason that it is necessary to carefully study all the information about edible species and know the main differences so as not to confuse dangerous mushroom with useful. Let's look at what varieties of fly mushrooms can be eaten without fear of health and what they look like.
- Green moss.
Edible flywheel, which is included in the second category, is slightly worse in taste and nutritional value than Polish mushroom. Fragrant, with excellent taste, suitable for pickling and drying. Popular name green flywheel - goat mushroom. It is distributed throughout the world, even found in Australia.
The mushroom caps have a hemispherical shape, a tubular layer of a yellow hue, and the skin is from light brown to rich brown, dry. The diameter of the caps is from 7 to 15 cm. The legs are light cream or light yellow, fleshy, without voids inside. The cut flesh is light yellow, exudes a pleasant aroma of fresh fruit, and can change color - first to light brown, and then certainly turns blue.
- Cracked moss.
Like the previous mushroom, it is included in the Boletaceae family and differs from all other species so much that it cannot be confused. The stem of the mushroom grows to a maximum of 12 cm, is pinkish-brownish at the base, and becomes lighter closer to the cap.
The caps grow to a maximum of 13-15 cm in diameter, covered with dry, cracked skin of a gray-brown or brownish hue. The tubular layer is yellow, the pores are medium in size. The pulp at the cut site exudes a fruity aroma, has a sweetish taste, and very quickly turns blue, oxidizing in air.
- Moss fly is red.
It may also have other names that differ depending on the area. Red boletus is often called red boletus, red boletus. The mushroom is extremely rare and, due to its bright color, is even less commonly used by mushroom pickers. But, completely in vain - the red flywheel has good taste, delicate aroma and is absolutely edible.
The caps are small, maximum 10-12 cm in diameter, covered with smooth reddish skin, which may fade slightly. The caps are flat or hemispherical, depending on the age of the mushroom. The legs of the mushroom are also red, slightly darker at the base, cylindrical in shape, but widen slightly closer to the base. The tubular layer, like all moss mushrooms, is yellow, and the flesh when cut has a pleasant creamy color, but quickly oxidizes and becomes purple-bluish.
- The flywheel is powdered.
It got its name due to the special matte texture of the skin on the cap. It is slightly velvety and dry, which creates a spray effect. This variety belongs to the third category of edible mushrooms. The maximum diameter of the cap is about 12 cm, the color of the skin is from gray-brown to brown.
Leg up to 11 cm, cylindrical and erect, up to 3-3.5 cm in diameter. The stem of the mushroom is slightly lighter, with sparse brownish spots at the base. The tubular layer, like all the previous ones, is yellowish. When cut, the pulp is white-yellow, quickly oxidizes and over time acquires a blue-black, almost inky hue.
- Velvet flywheel.
This one has a hemispherical cap, reaching a diameter of 5-6 to 12 cm. The cap is fleshy, with a yellow tubular layer, covered on top with velvety skin from light brown to gray-brown. The leg is yellow, sometimes with brownish spots, club-shaped or cylindrical. The cut mushroom oxidizes very quickly, the flesh is yellow in color with a sweetish aroma.
Where and when to look for flywheels?
Most flyworms - late mushrooms, but even for the early ones, the peak of fruiting begins in August and ends in early October. Moss fly mushrooms grow in almost all deciduous forests, and sometimes in pine forests; they prefer sunny, illuminated clearings or are located in colonies along paths.
Moss mushrooms, like other types of mushrooms, need moisture for full growth and fruiting, so you need to go looking for them 2-3 days after the rain.
Precautions.
The problem with many varieties of moss mushrooms is that they are quickly attacked by worms, and such specimens are no longer suitable for consumption. In addition, in the forest you can meet dangerous doubles these mushrooms, which are similar in some respects appearance, but their pulp hides in itself the most dangerous poisons and toxins.
To reap the benefits of eating mushrooms, you need to prepare them properly. Firstly, the mushroom needs to be cooked almost immediately after cutting - after oxidation it loses some nutrients. Secondly, it is recommended to heat it for at least 20 minutes.
Even for blanks it is recommended to use the method hot salting. The flywheel is useful for diabetics, people with bile stagnation and vegetarians. Due to the content of difficult-to-digest components, the mushroom is not recommended for pregnant women and young children.
Moss mushroom is one of the most favorite edible mushrooms for mushroom pickers. It bears fruit abundantly in season, is fragrant and good in taste, but when collecting, we must not forget about safety rules!
Mushroom flywheel photo.
Moss mushrooms are typical inhabitants of coniferous forests. Some species can be found in mixed forests. Collecting them is not difficult, since they grow where there is a lot of moss. The photo shows moss mushrooms that are found in the forest belt of a temperate climate. You can prepare a lot of tasty and healthy dishes from moss mushrooms.
Features of moss mushrooms. Polish mushroom
Experienced mushroom pickers are well versed in the kingdom of mushrooms. But beginners should study their diverse world more in order to know mushrooms by sight. Among the thickets of moss you can find an interesting mushroom - moss fly.
It is interesting for its excellent taste, and also because all types are safe for humans. There are about 18 species in the world. Only half of them grow in our forests, and some are not eaten. Moss mushrooms belong to the tubular mushrooms of the Boletaceae family, genus Borovik.
Polish mushroom
The Polish mushroom, or as it is also called white, Pansky, chestnut, has the best taste. The hat is brown, almost chocolate-colored, shiny in appearance, but not slippery. When cut, a dense structure is visible, which turns blue. The tubes are yellow in color, which over time acquire a greenish or olive tint. When you press on the fruiting body, a blue spot appears. It can be eaten in any form, even raw.
Attention! To distinguish edible flywheel from non-edible one, press on the pulp. The appearance of a blue spot indicates that this mushroom will be tasty.
Edible fly mushrooms
- Your name fissured flywheel received due to the structure of the cap, it is covered with cracks. The cap is quite thick, white with a yellowish tint when cut. The color is matte brown, white or pink along the cracks. Two-color leg: yellow at the cap, red at the base. The cut site turns blue, then red.
fissured
- Green moss endowed with good taste. The cap has a matte brown color, the tubes are yellow or greenish. The leg is this color with a light brown ring. When cut, the fruiting body turns blue.
Advice. Do not dry green moss, as it turns black.
- Grows mainly in deciduous forests and among shrubs red moss. It can be found along roadsides and in ravines. The fruiting body ripens in August-September. The cap is colored red or slightly brownish, the leg has the same color. Tubular fabric in yellow or olive shade. Turns blue when pressed. They are consumed boiled, pickled and dried.
- Moss fly yellow-brown easy to distinguish by the velvety structure of the yellow-brown cap. The surface of the cap is dry and scaly. Changes color as it ages. Forms a mesh structure, the color darkens. The tubular layer is olive or brown, which also depends on the age of the mushroom. The taste is not inferior to the Polish mushroom, and in Germany it is valued even more. When pressed, a blue spot forms. Prefers coniferous forests with peaty or sandy soils covered with a thick layer of sphagnum.
Yellow-brown
Parasitic
- Has a direct resemblance to porcini mushroom gall. The fruiting body contains a pink substance that tastes bitter and causes a burning sensation. Even insects do not like gall fungus.
- U pepper the cap is light brown and has a spicy peppery taste. If you are not sure whether a mushroom is edible, touch it with your tongue. Bitterness or burning is a clear sign that the mushroom should not be eaten.
Peppery
Dishes made from moss mushrooms
Soups, borscht, and snacks are prepared from these low-calorie mushrooms. It is consumed stewed and fried, and prepared as aspic. You can dry it for future use or pickle it.
Mushroom soup
To prepare the first dish you will need:
- meat broth;
- 300 g mushrooms;
- potatoes – 2-3 pcs;
- pearl barley – 2-3 tbsp. l.;
- vegetable oil – 2 tbsp. l.;
- onion – 1 piece;
- pepper, salt, dill, parsley.
Wash the mushrooms, finely chop the potatoes and onions into cubes. All ingredients are fried in a frying pan along with onions in sunflower oil. The resulting mass is transferred to a pan with boiling broth or water, pearl barley is added there, and salted to taste. After 10 minutes, add the potatoes and cook for another 15 minutes. Add herbs and spices to the finished soup, cover with a lid, and let the soup brew. After 7-8 minutes the soup is ready. The soup is especially good with sour cream.
Moss mushrooms with honey
To prepare the dish you will need:
- 1.5 kg of moss mushrooms;
- 2 tbsp. l. honey;
- garlic -2 cloves;
- mustard – 2 tbsp. l.;
- table vinegar (9%) 2 tbsp. l.;
- vegetable oil 50 g;
- parsley.
Moss mushrooms are cleaned, washed, cut into cubes. Finely chop the greens, crush the garlic using a press or blender, add honey, mustard, vinegar, and mushrooms. The mass is thoroughly mixed and left in the refrigerator for 3 hours. Then vegetable oil is heated in a frying pan and the mass is added along with the marinade. Mushrooms should be simmered over low heat for 45 minutes. Potatoes are suitable as a side dish.
Marinated moss mushrooms
The collected mushrooms are washed, cut into cubes and boiled in salted water. Then put into pre-sterilized 0.5 liter jars. At the same time, the marinade is being prepared.