What mushrooms turn red after cooking? Ideas for delicious dishes: cooking boletus mushrooms correctly
The flywheel is a mushroom that belongs to the basidiomycetes department, the agaricomycetes class, the boletaceae order, the boletaceae family (lat. Boletaceae). Previously, all species belonged to the genus boletus (lat. Xerocomus), but then some of them were assigned to other genera: boletus (lat. Boletus), pseudoboletus (lat. Pseudoboletus), Xerocomellus, Hortiboletus. Moss mushrooms often grow among mosses, hence their name.
Moss fly – photo and description. What does a mushroom look like?
hat
The fruiting body of moss mushrooms consists of a cap and a stalk. The shape of the cap of a young flywheel is convex or semicircular, the edges are straight. Over time, it becomes cushion-shaped. The diameter of the cap varies from 4 to 20 cm. The surface can be felt, velvety, bare, sticky and damp, especially in wet weather, or covered with scales that appear from cracking in dry weather.
The color of the cap surface of moss fly mushrooms is more or less varied: these are various variations of yellow (olive yellow, ocher yellow, dark yellow, with a lemon tint), reddish-brown or red-brown tones, as well as darker ones (chestnut, brown ). The skin is almost not separated from the pulp.
Leg
The legs of moss mushrooms are cylindrical in shape. They can be curved, have thickenings in the middle or at the bottom, and sometimes, on the contrary, become thinner downwards. The surface of the stem can be smooth, mesh, or slightly ribbed, depending on the type of mushroom. The surface color is usually lighter than the cap.
Pulp
The pulp of the mushrooms is mainly yellowish in color. Inside the leg the flesh is dense or with a cotton-like center.
A distinctive feature of moss mushrooms is that when broken or cut, the flesh changes color: the mushroom turns blue, green and even black. Photo credit: Dave W, CC BY-SA 3.0
Hymenophore
The moss fly hymenophore is tubular. The tubes reach 2 cm in length and have a yellow-greenish, sulfur-yellow, yellow-green, yellow-brown color. The mouth of the tubes (pores) are different for different types of flywheels. They can be large, medium and small. Their shape is also different: angular, faceted, rounded. When pressed, the tubular layer darkens.
Spore powder
The spore powder has a dark olive or brown color.
Why do moss mushrooms turn blue?
The pulp, tubular layer and surface of moss mushrooms turn blue to a greater or lesser extent, and in many species turn black when cut, broken or pressed. This property is not a sign that the mushroom is inedible or poisonous. Substances contained in flywheels, when damaged, react with oxygen, and oxidation occurs, resulting in darkening of the surface. The dark film formed during oxidation protects the mushroom from further damage.
Where do moss mushrooms grow?
Edibility of moss mushrooms
All fly mushrooms can be divided into edible, conditionally edible and inedible non-toxic species. There is controversy regarding some varieties. There are no poisonous species among these mushrooms, but it is important not to confuse them with false fly mushrooms, which can lead to poisoning.
Types of moss mushrooms, names and photos
Edible fly mushrooms
- Green moss(lat.Xerocomus subtomentosus)
An edible mushroom with a cap that has yellowish, brownish and olive shades in color. Its diameter ranges from 4-11 cm to 20 cm. The surface of the cap, initially velvety, is pubescent. Over time, exposed to dry weather, it cracks. Its shape transforms from semicircular to convex, and in old mushrooms it becomes cushion-shaped. The sulfur-yellow color of the tubular layer in young mushrooms turns into greenish-yellow or olive-brown in old ones. Tubules adherent to the stalk or slightly descending at an early age become free later. Their length ranges from 5 to 15 mm. The pores are large and angular or faceted. Their color also changes with age from yellow to greenish-yellow, and then becomes brown and olive-yellow. When pressed, the pores of old moss mushrooms sometimes turn slightly blue or green. The spore powder has a brown-olive color. The spores are ellipsoidal and fusiform. The leg of the moss fly is yellowish, yellowish-brown, reddish or reddish-brown. It has a cylindrical shape, tapering towards the bottom, and a longitudinally ribbed surface. The height of the leg is 6-11 cm, diameter 1.5-2 cm. It is made inside, that is, its middle is softer, cotton-like. The flesh of the flywheel cap is buttery-soft, white, creamy, slightly blue at the break. In the stem, the pulp is fibrous, coarser, and also turns slightly blue when cut. The taste of green flywheel is pleasant, with a fruity aftertaste. But when the mushroom dries, it sometimes has an unpleasant odor.
Green flywheel grows in coniferous and deciduous forests of various types, most often in oak forests. It comes across quite often, but only sporadically; in Russia it bears fruit from May to October.
- Red boletus (also known as reddish boletus, reddish boletus, red boletus, red boletus, red boletus) (lat. Xerocomellus rubellus, Hortiboletus rubellus)
It got its name due to the reddish-brown color of the cap. Its diameter is 4-7(10) cm. The surface of the cap is often fissured. The leg is thin, purplish-red, with yellow areas. Its height reaches 10 cm, and its thickness is 1 cm. The pulp of the mushrooms is quite dense, with a yellowish tint. When cut, moss mushrooms turn blue.
These edible mushrooms grow in deciduous forests and are found quite often, but not abundantly.
- Fissured boletus (variegated boletus, yellow-fleshed boletus, hare's boletus, pasture boletus) (lat.Xerocomellus chrysenteron)
An edible mushroom common to coniferous and deciduous forests. It can be collected all summer. It is not found only high in the mountains and on peat bogs. In other places it grows abundantly.
The cap of the flywheel has a convex shape and grows up to 10 cm in diameter. Its surface, dry and felty at first, cracks over time. The color of the surface of the cap is brown or light brown, in the depths of cracks and damage it is reddish. The tubular layer is yellow, becoming greenish with age. The pores are wide and angular. The flesh of the mushroom is loose, pale yellow, first turning blue when cut, and then turning red. The leg is tall (up to 9 cm), cylindrical in shape, sometimes narrows downwards and has a thickness of 1-1.5 cm. Its surface is light yellow, brown-yellow or reddish. The flesh of the leg is solid, turning blue when pressed.
The fissured moss fly bears fruit from July to September. Old mushrooms quickly deteriorate: they become soggy or eaten by worms. The variegated flywheel is edible, as are most other varieties. You can eat the mushroom boiled or pickled. It is rarely dried.
- Polish mushroom (lat. Boletus badius,Xerocomus badius)
It has the following popular names: brown mushroom, pan mushroom, chestnut moss mushroom. One taxonomy classifies this edible mushroom as a member of the boletus genus (Boletus), while another classifies it as a fly mushroom (Xerocomus). Some experts place the mushroom in the genus Imleria within the Boletaceae family.
The cap of the Polish mushroom is convex, fleshy, 5-15 cm in diameter. Its surface is moist and sticky, especially in wet weather, but it is often dry. In old mushrooms, the skin covering the cap is bare and smooth; in young mushrooms it is slightly velvety. The skin of old mushrooms can be torn off from the pulp piece by piece. The color of the cap is chestnut, red-brown, dark brown, brown, dark brown. The surface of the tubular layer is initially whitish-cream, then pale yellowish, becoming olive-yellow or greenish-yellow in old age. The tubes are from 10 to 20 mm in length, with medium-sized pores. When pressed they turn blue-green. The stem of the Polish mushroom is 4-12 cm in height, 0.8-4 cm in diameter. Its surface is smooth, the color is brown (but lighter than the cap) or yellow with red fibers in the middle of the stem. Its shape is cylindrical, may be swollen in the middle, thickened at the bottom. If a Polish mushroom emerges from under the roots of a tree, the stem becomes bent, and this happens quite often. The flesh of the mushroom is white, pale yellow or cream, turning more or less noticeably blue at the break. In the cap it is dense and hard, in the stem it is fibrous. The smell of the pulp is mushroom. Fusiform or ellipsoidal spores have a dark olive or olive-brown color.
The Polish mushroom grows in coniferous and deciduous forests from June to November, bearing fruit until frost. It is found often, but not abundantly, although there are very fruitful years. Late mushrooms, which are rarely wormy, are especially good.
In terms of taste and nutritional properties, the Polish mushroom is close to. When fresh, it is suitable for cooking in various ways. Can be dried and pickled.
- Chestnut mosswort (brown mosswort, dark brown mosswort) (lat. Xerocomus spadiceus)
Very similar to the green moss fly: the cap is convex at first and cushion-shaped in old age; velvety skin that cracks over time; white and creamy pulp, turning blue when cut; cylindrical shape of the leg; tubular spore-bearing layer. The distinctive features of the chestnut flywheel are the brown-red color of the cap and the mesh surface of the stem. The mushroom is edible.
- Powdered flywheel (dusty flywheel, blackened flywheel, powdered flywheel) (lat.Cyanoboletus pulverulentus)
An edible mushroom with a convex cap of brown, red-brown, olive-brown, yellowish-brown color, from 4 to 10 cm in diameter. The thin-felt, somewhat sticky cap in wet weather looks as if powdered or dusted when young, which was one of the variants of the name. As the mushroom ages, the surface of the cap becomes smooth or cracks. The tubular layer of the flywheel is yellow or dark yellow with rounded-angular, large or medium-sized pores. The length of the tubes is 0.5 - 1.5 cm. The leg is cylindrical, up to 10 cm high and up to 3 cm in diameter, yellow with red specks. It can have a different shape: become thinner towards the bottom, thicken in the central part, or be smooth. The pulp of the powdered flywheel is dense and yellowish in color. All parts of this mushroom, when broken, cut or otherwise damaged, quickly and sharply turn blue and then turn black. This property gave the mushroom its second name - blackening flywheel.
Powdered flywheel grows mainly in pine forests in single specimens or small groups in August-September.
It is an edible mushroom that gets its name from the matte coating on its skin, which is velvety when young and smooth when ripe. It has a convex or hemispherical cap, which over time becomes cushion-shaped. The color of the cap also changes with age from brownish-reddish tones to faded, pinkish. The pores of the fungus are yellow or yellow-green. The height of the leg is 4-12 cm, diameter 0.5-2 cm. Its surface is smooth, yellow or yellowish-reddish. The flesh is white or yellowish; when broken, it changes color and turns blue, like other types of moss mushrooms, but more weakly.
Velvet moss mushrooms grow in groups under beeches, oaks, pines and spruces, in deciduous, mixed and coniferous forests.
- Pink-footed moss moth (lat. Xerocomus)truncatus)
A mushroom with a cushion-shaped cap, 5-12 cm in diameter. The surface of the cap has brownish-chestnut shades. The skin of young mushrooms is dry and velvety; over time, it becomes covered with a network of cracks, which is a distinctive feature of this species and gives it a resemblance to the variegated flywheel. The leg is yellow, reddish at the top, 5-10 cm tall and 1.5-2.5 cm in diameter. The tubular layer is yellow, turning green with age. The tubes are up to 1.5 cm in length, with large pores, turning blue when pressed. The flesh of the flywheel is whitish and yellowish, but at the base of the stem it has a pinkish color. It turns blue at the break, but perhaps not as much and quickly as with other moss mushrooms.
Some experts classify the mushroom as conditionally edible, others as edible, although they note its low nutritional value.
Conditionally edible moss mushrooms
- Semi-golden flywheel (lat.Xerocomus hemichrysus)
A very rare mushroom classified as conditionally edible. It has a convex cap, and in old age it is flat in shape. The leg is smooth, cylindrical, curved towards the bottom. The color of the cap is sulfur-yellow. The leg is colored either reddish or the same as the cap.
A mushroom from the Boletaceae family, genus Pseudoboletus (Latin: Pseudoboletus). Previously belonged to the genus Xerocomus.
The mushroom is classified as conditionally edible, as it has no nutritional value and does not have a pleasant taste. Some experts classify the mushroom as inedible and call it the false mushroom.
ABOUT RECOGNIZING POISONOUS MUSHROOMS
There is no general sign or method by which one can distinguish a poisonous mushroom from an edible one.
The “recipes” known in practice for identifying and neutralizing poisonous mushrooms are erroneous and can lead to severe and even fatal poisoning. Let's look at the most common of them.
1. “Insect larvae (“worms”) and slugs do not eat poisonous mushrooms.” This is an erroneous and especially dangerous opinion, because highly poisonous mushrooms are also affected, which cannot be said, for example, about such a good edible mushroom as the yellow chanterelle.
2. “Onion or garlic heads turn brown if they are cooked with mushrooms, among which there is at least one poisonous mushroom.” In fact, both poisonous and edible mushrooms can turn onions and garlic brown if they contain the enzyme tyrosinase, which is found in many types of mushrooms. If there is no tyrosinase, browning will not occur, and the mushroom may be poisonous.
3. “If a silver spoon or coin placed in a pan while cooking mushrooms turns dark, this means that there are poisonous mushrooms among them.” You need to know that silver objects darken under the influence of certain groups of amino acids contained in different types of mushrooms. Consequently, the darkening of silver is only affected by the absence of these amino acids in the mushroom.
5. “All mushrooms with pink plates are edible.” It is known that champignon, as a good edible mushroom, has pink plates in its mature state. There are also poisonous mushrooms with pink plates, such as poisonous entoloma and yellowing champignon.
6. “Poisonous mushrooms curdle milk.” Milk coagulation occurs from those types of mushrooms that contain a significant amount of acids or an enzyme such as pepsin. The rich content of these substances can be found in certain types of both poisonous and edible mushrooms.
7. “Poisonous mushrooms have an unpleasant odor.” Only some poisonous mushrooms have an unpleasant odor, for example, the spring fly agaric, the toadstool mushroom, and the yellow champignon. Others have a pleasant smell or no special smell.
8. “All mushrooms are not poisonous when young.” Poisonous mushrooms are dangerous at any age, including at a young age.
9. “Poisonous mushrooms grow only in forests, but they are not found in meadows, fields and other open places.” This opinion is also completely unfounded. In the Krasnodar Territory, cases of poisoning by mushrooms collected outside the forest are known.
10. If the flesh of a mushroom, when broken, turns blue, pink, red, or acquires a different color, then many mushroom pickers consider them poisonous. You need to know that a number of widespread edible mushrooms quickly change color when broken, and some even when pressed with a finger on the fruiting body, for example: bruise, hornbeam (ordinary and speckled), royal (luxurious) mushroom - turn blue, hornbeam turns purple-pink , then it gets dark.
Of the poisonous mushrooms, the flesh of the champignon turns yellow at the break, and the flesh of the satanic mushroom turns red. These species (especially the satanic mushroom) are often found in our region. Recently, there have been indications in the literature that the satanic mushroom is not poisonous, but this requires further verification.
11. There is a belief that poisonous mushrooms can be neutralized if they are boiled in salt water with vinegar. Indeed, some conditionally edible mushrooms are poisonous without boiling, but if they are boiled in salted water and the broth is drained, they are eaten. These include strings and other conditionally edible mushrooms. But it should be remembered that no treatment method neutralizes the deadly poisonous toadstool and some others.
Thus, to avoid mushroom poisoning, you need to know poisonous mushrooms well by their morphological characteristics. This book will help you recognize them (identifier, list of poisonous mushrooms below, descriptions and pictures).
The harvest season for boletus is at the beginning of June and until the very beginning of the first frost, while the mark on the thermometer remains within 15 degrees. These are small mushrooms with a dense structure that have a light smell of herbs and moss.
All mushroom pickers love them, and housewives come up with numerous recipes. They can be canned, pickled, boiled, baked and dried.
Despite such positive characteristics, many people are interested in the question, is it possible to be poisoned by boletus? In order to enjoy a mushroom dinner and not expose yourself to the risk of poisoning, you need to know the important rules for collecting, wounding, processing and preparing these mushrooms.
Butterflies are edible mushrooms belonging to the tubular genus. They got their name from the cap, which is covered with a slimy sticky substance. They grow in forests near coniferous and deciduous trees, as well as in cereal fields. Boletus mainly predominates in Siberia and the Far East.
Butterflies with a dense structure can be found more in pine forests. This is facilitated by the symbiosis of the mycelium of the oil plant and the roots of coniferous trees.
Appearance of the oiler
You can distinguish boletus by the following characteristics:
- a small cap, can be convex or flat;
- cap color – brown-brown;
- cap size – from 3 to 16 cm;
- the surface of the cap is covered with an oily skin, which is removed in one piece;
- there is a spongy layer under the cap;
- Leg height – no higher than 10 cm.
Types of butter
In nature, there are more than 50 species of these mushrooms; in Russia, 3 of them can most often be found.
Table No. 1. Types of boletus found in the forests of Russia:
Kind of oily | Description |
|
This mushroom is also called yellow. It is considered the most common variety of boletus. Its growth begins in late spring and ends at the beginning of the first frost. |
|
People call it summer, since the peak of growth occurs in hot July. The stem of the mushroom is covered with a granular film, which is why it got its name in mycology. |
|
It can be found in deciduous forests and cedar forests. A distinctive feature is the yellow-orange color of the cap. It is recommended to be used for joint diseases. |
The following types of oil can also be distinguished:
- white;
- Siberian;
- gray;
- Bellini oiler;
- red-red;
- remarkable;
- motley.
The variegated type of boletus is often confused with flywheels due to their similar external characteristics. There is also an American oiler that can only be found under one tree - the Eastern white pine.
Interesting fact. Butternuts can be easily grown in a country house or farm. The main task is to create favorable conditions for growth. These mushrooms love dry sandy soil and edificator trees.
Doubles are oily
Butterflies are distinguished by specific external characteristics, which is why it is simply impossible to confuse them with any poisonous mushrooms. If a mushroom picker doubts the authenticity of the butterdish, then if you turn the mushroom over, then a spongy layer will be visible on a real butterdish, which cannot be found in poisonous mushrooms. Inedible mushrooms have a lamellar structure under the cap.
Attention. In nature, there is only one deadly mushroom with a spongy structure - the satanic one. Outwardly, it is completely different from an oiler; even an inexperienced mushroom picker will immediately distinguish it from an oiler.
Despite the distinctive features of boletus, they still have their conditionally edible “doubles”. Eating them does not pose a mortal danger to life, but their toxic effects can cause a serious threat to human health. In some cases, poisoning with false boletus causes the formation of chronic pathologies of the urinary system.
You can cook dishes from such “doubles” of butter, but subject to prolonged heat treatment.
These types include:
- Goats that turn a deep blue color when exposed to high temperatures.
- Butterflies, in which the pulp changes color when collected.
- Mushrooms with flesh the color of butter.
Experienced mushroom “hunters” do not neglect these types of mushrooms, because they know how to properly process them. But beginners should remove such species from their baskets, as the whole family can be poisoned by them.
A strong-looking adult mushroom, the boletus mushroom is often confused with the boletus mushroom, a relative of the Boletaceae family, a young one with the boletus mushroom, or even false boletus mushrooms are collected instead, but the edible mushroom has a significant difference, and lovers of “quiet hunting” need to know about it.
The moss fly acquired its name for its predominant habitat in mosses - in forests of temperate latitudes of both hemispheres, on ravine slopes, in the tundra, in the alpine zone, even on stumps and trunks of trees fallen from the wind. It is found under both coniferous and deciduous trees, forming mycorrhiza with spruce, pine, oak, linden, beech, and European chestnut.
Among mushroom pickers, the flywheel is considered a safe mushroom: being a tubular mushroom, which has practically no relatives dangerous to human health, excludes the possibility of mistaking it for some kind of poisonous lamellar mushroom.
Characteristic features of moss mushrooms
The flywheel has an easily recognizable cap: in young mushrooms it is round, with a light golden-chocolate hue and a soft orange tubular layer; in older specimens it is cushion-shaped or flat, cherry-brown in color, with a greenish-brown or yellow hymenophore. The surface of the cap is pleasant and velvety to the touch, sometimes cracked, and sticky in wet weather. The leg is smooth or slightly wrinkled, without rings or covering. Those mushrooms that grow in dry moss are elongated, while those growing among lush green moss clumps are short and thick.
At the point where pressure is applied to any part of the mushroom or on a cut, the flywheel develops a characteristic blue discoloration, which distinguishes it from many other mushrooms.
Types of moss mushrooms
There are 18 species in the genus Mokhovik (Xerocomus), of which only seven are found in the vast expanses of Russia.
Polish mushroom (X. badius)
Photo of Polish mushroom
It is reputed to be an excellent edible mushroom, one of the most delicious in Europe. It is quite large in size: the brownish cap sometimes reaches 12–15 cm in circumference, and the leg rises 10–13 cm. Its flesh is fleshy, with a pleasant taste and a pronounced mushroom smell, whitish or slightly creamy-yellow. The tubular layer is golden, later olive-yellowish in color, the spores are light brown. In Russia it grows more often in coniferous forests on sandy soils, and is found in the European part, the North Caucasus, Siberia and on the island of Kunashir.
Good edible mushrooms are: red moss, moss green And mottled or fissured flywheel.
Red flywheel (X. rubellus)
Photo of red flywheel
A medium-sized mushroom with a deep red cap up to 8 cm in circumference, velvety-felt to the touch. It rises on a thin, up to 1 cm thick, stalk about 10 cm high, at the base with a pinkish-salmon tint. The tubular layer is dull yellow, the spores are brick brown. The species is collected only in deciduous forests, more often in oak forests of Europe and the Far East; the mushroom is also found in North Africa, but it is not called growing everywhere.
Green moss (X. subtomentosus)
Photo of green flywheel
A mushroom with an olive-brown or grayish cap up to 10 cm in diameter and a cylindrical, slightly narrowed downward, smooth stem up to 2 cm thick and 4 to 10 cm high, white flesh and a yellowish hymenophore. It grows everywhere, both in deciduous and coniferous forests, and can even be found on anthills. The distribution area is vast.
Variegated or fissured flywheel (X. chrysenteron)
A mushroom with a characteristic network of cracks on a small (3–7 cm in diameter) cap, which differs in different shades: burgundy-cherry, olive-chocolate, terracotta-red, ocher-gray. The leg, which grows up to 10 cm, has an unusual club-shaped shape. At the bottom, the leg is reddish with barely noticeable grayish-fibrous bands. The hymenophore is large-porous, creamy yellow or light olive in color, the spores are yellow-brown. Distributed everywhere: in coniferous and mixed forests on loose, acidic soil throughout Europe and the European part of Russia, the Far East and the North Caucasus.
The following types of moss fly mushrooms are classified as conditionally edible:
- blunt-spore (X. truncatus),
- chestnut (X. spadiceus),
- powdered (X. pulverulentus),
- woody (X. lignicola),
- semi-golden (X. hemichrysus).
Collection period and rules
Moss fly mushrooms bear fruit en masse from July to September inclusive, however, each species has its own start and end dates for ripening. Thus, the first fissured moss mushrooms appear in the last ten days of June, and single specimens are found until the end of September, although they are collected in large quantities only from the second half of August until the tenth day of the first month of autumn.
Collection period Polish mushroom- from June to November, it is often found when other tubular mushrooms can no longer be found.
On the territory of Russia they are harvested from May to October, and red It is not distinguished by abundant fruiting and ends up in mushroom pickers’ baskets along with other fly mushrooms in August and September.
When collecting fly mushrooms, carefully monitor the appearance of blue on the cut or when pressing on the body of the mushroom - the main sign of its edibility.
False moss mushrooms and their photos
The caps of fly mushrooms vaguely resemble the poisonous mushroom Amanita pantherina. It is necessary to carefully examine their reverse side - the fly agaric has a tubular side, the fly agaric has a lamellar side, and the outside surface of the poisonous mushroom cap is distinguished by small white flakes that easily fall off.
The poisonous pepper mushroom (Chalciporus piperatus) is similar to the red flywheel, having a cherry-reddish tint of the stem and tubular layer. When cut, both the cap and the stem turn pink in contrast to the mossy blue.
Gall mushroom (Tylopilus felleus)
They are more often confused with young boletus mushrooms and boletus mushrooms than with mossy mushrooms, but there is still a chance of getting into the company of mossy mushrooms. Although the gall mushroom is not poisonous, its bitter taste that appears during heat treatment will ruin any mushroom dish.
The variegated flywheel also has an inedible counterpart - the chestnut mushroom, or chestnut gyroporus (Gyroporus castaneus) with the same brownish cap, which changes shades during the ripening process and in dry weather is covered with a fine network of cracks. It is distinguished by a hollow brownish stem and does not change color when cut, which cannot be said about its relative. Gyroporus blue(G. cyanescens), less similar to the moss fly due to its grayish-brown or brownish-yellow cap. Both mushrooms are inedible and are very bitter in dishes.
Useful properties and contraindications
Mushrooms contain many healthy substances: enzymes that promote food digestion; natural sugars, thanks to which dishes made from them are considered low-calorie and suitable for dietary nutrition; vitamins PP, D and B; microelements, including molybdenum and calcium, in terms of the content of which flywheels occupy a leading position among mushrooms.
Fly mushrooms do not produce any harmful effects on the body. Most mushrooms are perceived by the stomach as heavy food, so people with chronic diseases of the liver and gastrointestinal tract are advised to refrain from eating mushroom dishes in large quantities. However, fly mushrooms do not create such a pronounced heaviness effect on the stomach as other mushrooms. Still, you should not offer them to children under 3 years of age and, of course, to those who are allergic to mushrooms.
Cooking recipes
After a “quiet hunt,” a novice mushroom picker has a problem: how to cook moss mushrooms appetizingly, despite their mediocre taste declared in all culinary reference books?
The main thing is to remember an important thing - flywheels immediately begin to darken from interaction with air, so fresh peeled mushrooms are immediately immersed in water, adding 2 g of citric acid and a teaspoon of salt per 1 liter.
When pickled and pickled, mushrooms are excellent preparations for the winter, but they are extremely rarely used for drying - due to the same characteristic darkening. To prepare dishes from moss mushrooms, both caps and legs are used. Moss mushrooms do not need to be pre-boiled before frying or adding to soups, and the Polish mushroom is also eaten raw as the main accent of salads. The “Awesome” salad is incredibly tasty, although the moss mushrooms used for it are still pickled.
Salad with Polish mushroom
Main ingredients:
- mushrooms – 0.5 l jar,
- processed cheese – 100 g,
- boiled potatoes – 5–6 pieces,
- pickled cucumber – 2-3 pieces,
- mayonnaise for dressing,
- greens to taste.
Experienced cooks recommend using cucumbers for this salad from a marinade with citric acid rather than vinegar. All components of the dish are crushed, mixed and seasoned with mayonnaise, and greens are added at your discretion.
Moss mushrooms for this salad, and for many other dishes, are prepared for the winter as follows:
Marinated moss mushrooms
Mushrooms are cleaned and thoroughly washed, damaged ones and those that are too large are sorted out, leaving caps no more than 5–6 cm in circumference.
Place in a saucepan, add water and bring to a boil, then boil for 10–15 minutes over low heat and drain the contents into a colander. Allow the water to drain while preparing the marinade. Add 1 tablespoon of salt and sugar to 1 liter of water, add 2 small bay leaves, a few cloves of garlic and just a little cloves. After boiling, pour 1 tbsp. a spoonful of vinegar and transfer the mushrooms to the pan. Boil in the marinade for 5 minutes, then place in sterilized glass containers so that the liquid covers the entire contents, and roll up.
Moss mushrooms make delicious soups, stewed or fried side dishes, and baked in sour cream they can easily claim to be an exquisite culinary masterpiece.
What a huge variety of types of flywheel mushrooms.
How can you learn to distinguish edible, tasty mushrooms from false bitter ones?
In this article we will look in detail at almost all types of these delicious mushrooms, as well as analyze the features of collection, processing and storage.
Let's talk about the benefits and harms of this type of mushroom and what delicious things can be prepared from them.
In the summer, while walking in a coniferous forest, you can find a moss mushroom. And they called it that because of the place where it most often grows - moss.
Moss mushroom is a mushroom from the genus of edible tubular mushrooms, the Boletaceae family. Previously, all species were part of the genus Boletus, but later some of them were assigned to the genera Boletus and Pseudoboletus.
The boletus is considered a relative of the boletus. Variegated, green, Polish and red moss mushrooms are the most delicious.
hat
The moss fly's cap is dry and slightly velvety. In rainy weather, the cap may become sticky and wet. With the growth and aging of the mushroom, as well as in dry weather, the cap becomes covered with scales; they appear from cracking of the cap.
The shape is semicircular and convex with smooth edges. The size can range from 4 to 20 centimeters in diameter. The pulp separates from the skin very poorly.
The color scheme of the flywheel cap is varied from light beige to dark brown, with many shades and tones.
Leg
The leg of the flywheel is usually lighter than the cap. It is varied in shape, can be curved, thicken sometimes at the bottom, sometimes in the center in some species, even at the top, closer to the cap.
The skin of the leg, depending on the type, can be smooth, ribbed, or mesh. It can reach 8 cm in length. The Volva and the ring on the leg are missing.
Pulp
The consistency of the flywheel pulp is compacted with a cotton wool-like center. When cut, the pulp has a yellowish-beige color, less often reddish. One of the important features of this mushroom is the ability of the pulp to turn blue or black when cut and when pressed with a finger.
Hymenophore
The heminophore is tubular, can be up to 2 cm in length. The mouth and pores of the tubes, both small and large, depend on the type of fungus. The color is also varied from yellow-green to yellow-brown.
The hymenium is also located here, on which spore-forming cells develop. Powdered spores are colored olive and all shades of brown.
Ability of flywheel to turn blue
This feature cannot be attributed to signs indicating the toxicity of the mushroom. The substances in the flywheel pulp react with oxygen, and the process of oxidation of the open surface begins when cut or broken. The resulting dark film protects the fungus from subsequent damage.
Moss fly habitat
The moss fly's habitat is vast and varied. It can be found in both coniferous and deciduous forests. Naturally, it can also be found in mixed forests. Moss fly loves sandy soil among mosses, and can also grow on anthills.
Geography of flywheel distribution: Russia, Australia, North Africa, Asia, North America. In forests of temperate latitudes.
Varieties of moss mushrooms
There are no poisonous mushrooms among moss mushrooms. True, there are controversial debates about some species. Fly mushrooms can be divided into several conditional groups: edible, false and poisonous mushrooms.
In Russia you can find only 7 varieties of flywheel, but in total there are 18 species in the genus.
For convenience, we will consider the main features of the flywheel varieties.
Edible fly mushrooms
Polish mushroom
Cap: The cap of the Polish mushroom can grow up to 20 cm in diameter. The shape is similar to a dark brown pillow. The surface is sticky, but can be dry in hot weather.
Leg: The leg reaches 10 – 12 cm in length and up to 4 cm in width. The color of the stem is brown, but always lighter than the cap.
Pulp: Pulp with a pronounced mushroom aroma, fleshy consistency with a creamy yellow tint, darkens when cut.
Tubular layer and spores: The tubular layer is golden in color, becoming yellowish-beige over time. The spores are ellipsoidal and olive-brown in color.
Distribution: Find the Polish mushroom in coniferous and deciduous forests. It does not occur very often, but there are also fruitful years. You can collect from June to November, depending on the region.
Taste and preparation: Polish mushroom is considered one of the most delicious mushrooms in Europe, late mushrooms are especially good. It can be prepared in a variety of ways; for the winter it can be dried or pickled.
Fractured flywheel
Cap: The convex cap grows up to 10 cm in diameter. The surface of the cap, as the mushroom ages, cracks. The color of the cap is brown, less often light brown. The texture is thick and meaty. Red and white flesh is visible in the cracks.
Leg: The leg is cylindrical, grows up to 9 cm in height with a maximum thickness of 1.5 cm. It is reddish towards the bottom of the leg, light brown closer to the cap.
Pulp: The pulp has a loose consistency and turns blue at the break, later turning black. The pores are angular and wide.
Tubular layer and spores: While the moss is fissured, its small tubular layer is yellow in color, but later becomes greenish in color, with wide angular pores.
Distribution: Fissured flywheel can be collected from July to September, in coniferous and deciduous forests; it grows on loose acidic soils.
Taste and preparation: It is best to eat fissured moss mushroom when it is young; in dishes it has a slimy consistency. The mushroom can be boiled, fried, salted, dried, pickled.
Moss fly red
Cap: The color of the cap is red-brown; this color is how the mushroom got its name. The cap is approximately 7 cm in diameter. Felt or velvety to the touch.
Leg: The leg is thin, no more than 1 cm thick and up to 10 cm long, red in color with yellowish spots.
Pulp: It has dense pulp with a yellow tint, and quickly darkens when cut.
Tubular layer and spores: The tubular layer is dirty yellow with red-brown spores.
Distribution: Grows mainly in deciduous forests, most often in oak forests. Red moss mushroom should be collected from August to September.
Taste and preparation: It has a pleasant aroma and is best consumed immediately. Not suitable for long-term storage.
Green moss
Cap: The cap of the green moss fly is golden brown in color. On average it grows up to 15 cm in diameter. The shape is cylindrical, tapering towards the bottom. The velvety surface cracks as the mushroom ages.
Leg: The cylindrical leg expands towards the base and has yellowish-brown to red-brown shades. The height of the leg reaches 11 cm. The width is 1.5 cm.
Pulp: Oily pulp of white or cream color, slightly blue at the break.
Tubular layer and spores: The faceted pores of the green flywheel change color with age from yellow to yellow-green. The spores are fusiform, brown-olive in color.
Distribution: Find green moss, most often in oak forests from mid-May to early October.
Taste and preparation: The taste of green flywheel is very pleasant with hints of fruity flavor. When dry, it sometimes has a sharp, unpleasant odor. Before cooking, it is better to remove the skin from the cap. Suitable for frying, boiling and pickling.
False flywheels, description, main signs.
Chestnut moss
The shape of the cap changes as the mushroom grows. At first it is convex and eventually becomes cushion-shaped. Can reach 8 cm in diameter. The skin is velvety and cracks as it ages.
The color is predominantly brown, less often red-brown or with a grayish tint. The leg is hollow, brownish in color. Cylindrical shape 3.5 by 3 cm. The color does not change when cut. The color is cream or white and does not darken when cut. Has a bitter taste and is non-toxic.
Very similar to a porcini mushroom, due to its massive, strong stem. The cap is a spongy formation with a pinkish substance; it can reach 7 cm in diameter. It can also be easily confused with boletus and boletus. It has a very bitter taste, which is enhanced by heat treatment. Has no smell. Not poisonous.
Poisonous mushrooms
Wood flywheel
The cap is from 4 to 8 cm in diameter. The shape is hemispherical, red-brown in color. The stem reaches 10 cm and about 2 cm in width, the color is mostly the same as the cap. The pulp is yellow and very dense. The mushroom is poisonous.
Pepper mushroom
Very similar to red moss fly. The hat is convex in shape, about 7 cm in diameter, light brown in color. The pulp has a loose consistency of a yellow hue, turns red when cut, unlike the blue color of moss mushrooms. The leg can grow up to 8 cm in length and 2 cm in width. The stalk and tubular layer are red, more yellow towards the base. The mushroom is poisonous.
The benefits and harms of fly mushrooms
The beneficial properties of moss mushrooms include its low calorie content, which is only 19 kcal. per 100 g. These mushrooms are actively used in dietary nutrition.
They are also a storehouse of vitamins and microelements. These mushrooms contain vitamins A, B, C, D, PP, and amino acids. Enzymes: amylase, lipase, oxidoreductase and proteinase.
Essential oils, minerals: potassium, calcium, copper, zinc, phosphorus, molybdenum, as well as proteins and carbohydrates. Another valuable beneficial quality of these mushrooms is the ability to treat infectious and colds, as they are a natural antibiotic.
This type of mushroom has practically no harmful properties. They are heavy food and are contraindicated for consumption by people with diseases of the gastrointestinal tract and liver. It is also not recommended to feed them to children under 3 years of age and those with allergies.
The main characteristic of an edible mushroom is its ability to turn blue or black when cut and when we press on the body of the mushroom.
You can start collecting moss mushrooms already at the beginning of summer and until the onset of cold weather, somewhere until mid-October. When picking mushrooms, you need to remember that if you damage the mycelium, there will no longer be mushrooms in that place. Only the body of the mushroom is cut off, and the mycelium is left in the ground.
Mushrooms must be sorted immediately, removing spoiled and wormy mushrooms.
Washed and peeled mushrooms must be immediately filled with water with the addition of citric acid and salt, since when they come into contact with air, the oxidation process begins and the mushrooms turn black.
It is advisable to cook the moss mushrooms immediately, but if necessary, they can be kept in the refrigerator for a couple of days in the marinade. It is better to immediately freeze or dry excess mushrooms.
Moss mushrooms are very good marinated and salted. The marinade is made on the basis of vinegar with the addition of various seasonings, but they can be salted either cold or hot.
Moss mushrooms are used to prepare a wide variety of dishes. Mushrooms have a bright mushroom taste and aroma; they are used to prepare soups, salads, gravies, aspic, and added to pizza and sauces.