Common garlic

Pepper Butter Culinary Properties

Pepper mushroom is used as a condiment in many countries around the world. Renowned Italian chef Antonio Carluccio recommends using it not by itself, but in combination with other mushrooms, while adding both a mushroom and a peppery component. It should be remembered that during the cooking process, the peppery taste is gradually lost, and with prolonged heat treatment it disappears completely. If you do not use fresh mushrooms, but dry powder, then the peppery taste is lost very quickly, after a few minutes, so it is better to pour the powder directly onto the finished hot dish or into the prepared sauce or gravy.

In my experience, pepper mushrooms are an excellent seasoning for a wide variety of dishes, including meat ones. I would advise using it in dried form. Just half a pinch of dried mushroom (you need to chop the dried mushroom right before cooking, since whole dried mushrooms are stored much longer than powder) will give stewed meat or beef steak the aroma of porcini mushrooms and spicy pepper at the same time. Pepper mushrooms go well with many other dishes, such as regular fried potatoes.

If the mushrooms are fresh, then you need to add them either very little, or, to reduce the pepperiness, boil them first and only then cook with the dish. I know of cases where boiled and then heavily fried pepper mushrooms were used as a spicy snack for vodka. Checked (adding a little brown sugar at the end of cooking, for piquancy) - delicious.

Pepper milk and violin have similar properties, and they can also be used as a spicy mushroom seasoning.

Where and how it grows

Negnium can be found in coniferous or deciduous forests. It is widespread throughout the Northern Hemisphere. The favorite basis for its growth is at the base of trees: moss, small litter, foliage, bark. It can also grow on mossy trunks or birch stumps.

Fruiting of the culture is long - from July to October. Sometimes its representatives are called all-season, since they can be found in winter, during the thaw period, on forest thawed patches. The best time to harvest is after rain, since the mushrooms are saturated with moisture, become clearly visible to the eye and at the same time emit a characteristic odor, which makes them easy to find.

Is it possible to grow a garlic mushroom on the site

It is not difficult to grow garlic plants on a personal plot. In shady areas of the garden, they feel great. The optimum temperature for development is 15-20⁰С. To get mushrooms you need:

1. Prepare willow or poplar logs 0.5 m long and up to 50 cm in diameter.
2. Soak them in water for a few days.
3. Keep the wood in the sun for two days.
4. Drill holes in the logs of the size corresponding to the purchased sticks with mycelium, at a distance of 10 cm from each other.
5. Insert sticks there.
6. Wrap the logs in plastic wrap, leaving holes for ventilation.
7. Place the logs in a dark place.
8. After 4 months, the mycelium grows and the wood is transferred to the garden.
9. After that, they are installed vertically and dripped a little.

At a temperature of about 20 ° C and constant humidity, mushrooms grow and yield a yield of up to 15% of the wood mass.

It is possible to grow a garlic with the help of mycelium brought from the forest and scattered over the garden soil.

Large garlic (Mycetinis alliaceus) what mushrooms look like, where and how they grow, edible or not

Large garlic: photo and description

Large garlic (the second name is large non-fungus) belongs to the genus Garlic, it is considered a variation of the mushrooms of the non-fungus family. It is rare. Most avid mushroom pickers unfairly bypass it, believing that it is inedible.

This type is used to prepare culinary dishes, and in dried form it serves as a fragrant seasoning that emphasizes the taste of various products.

How does a big garlic look

The large garlic (Mycetinis alliaceus) belongs to the all-season species, which arises one of the first, starting fruiting in the spring. Occurs in forests, fields, on packed grass and first thawed patches.

The garlic aroma is characteristic of this lamellar mushroom, for which it was named. Grows in large groups.

Description of the hat

The diameter of the hat is 1 - 6.5 cm. It has an ideal surface and is translucent along the edges. The shape of the cap of young specimens is bell-shaped, with growth it becomes prostrate.

The plates are permanent, not fused with the surface of the leg. The color of the caps can vary from red-brown to dark yellow. In the very center of the cap, the color is more intense.

The color of the plates is grayish or pink-white. The fragile pulp, when rubbed, has a garlic smell. The surface of the cap is rather dry.

Leg description

Stem elastic, smooth, with slight pubescence at the very base. The leg length can reach 6-15 cm, and the diameter is only 3 mm. The color is dark, usually from brown to black with a specific shine.

The leg is in the form of a cylinder, sometimes flattened. The structure is dense. The color of the flesh is the same for both the stem and the cap.

Eat a mushroom or not

Garlic non-fungus is an edible mushroom. It is used boiled and fried, boiled in advance for a short time. With a long boil, the smell is lost. Fried with potatoes, used to make sauces. The taste is well appreciated, in which the mushroom smell is made up for by the pronounced garlic.

In the Western European kitchen room, the big garlic is a real delicacy. They are harvested for the future by drying. Dried mushrooms retain their own properties for 5 years. Before use, it is enough to hold the non-oil pot in the water mass for 5 - 10 minutes.

Dried garlic powder is used to make sauces and as a fragrant seasoning in a wide variety of dishes. It is also considered to be a very good natural preservative to increase the shelf life of foods.

Raw materials are not subject to decay, do not deteriorate when properly dried and stored. Negnium has antiviral, antifungal and antibacterial properties. It is used in pharmacology for the production of medicines.

Where and how it grows

The fungus grows in colonies, distributed in deciduous forests, in fields in European territory. Prefers rotten branches, dead wood, stumps, caked grasses. The species is thermophilic, therefore it is less common in the regions of the north and the middle lane. It occurs more often in the southern part of Russia.

Doubles and their differences

The large garlic can be confused with the species of this family:

1. Common garlic is an edible mushroom. It stands out for its small size and red-brown leg with a flat surface.
2. The oak garlic is a rare species, conditionally edible. It is distinguished by the structure of the cap, the color of the stem and its structure (in the oak garlic it is pubescent). Growing, it paints the substrate around itself in a white-yellow color. Grows in oak plantings, oak foliage.

Conclusion

Large garlic is a real delicacy from which you can prepare culinary masterpieces. In addition, the mushroom has beneficial elements and helps to make foods longer shelf life. In cooking, hats are used, because the legs of the non-iron pot have an elastic consistency.After cooking, they become overly harsh.

Similar varieties

The common garlic mushroom has varieties similar in description:

• The garlic is large: it differs from the ordinary one in its large size (the cap reaches 5 cm in diameter), a black mushroom leg covered with a "hair" cover, as well as plates with uneven edges. Found in Europe among deciduous forests on fallen branches and foliage of beech trees.
• Garlic oak: this mushroom is a rare species. Most often he settles on fallen oak leaves. The variety is distinguished by a leg covered with red-brown hairs, an overly hygrophilous mushroom cap, in which the plates are strongly translucent in damp weather. The nearby substrate is able to give this species a white-yellow color and a specific garlic smell.

The garlic mushroom also has features similar in external description to meadow mushrooms, since it is found in similar places of growth and is also colored in shades of brown. The latter have no garlic smell.

Irina Selyutina (Biologist):

The song, which was invented by mushroom pickers, says that "the edible mushroom has a film ring on its leg." This is partly true. But she has nothing to do with non-mushroom pickers (ordinary, large, oak), which some novice mushroom pickers may still confuse with meadow mushrooms. It is good that the non-nippers (garlic plants) belong to the edible species. But you still need to distinguish them:

1. Garlic plants appear in late summer and autumn on dry litter in various forests.
2. The sizes of the caps are small (maximum 5 cm in diameter).
3. The color of the caps varies from almost white to brownish.
4. In adult specimens, the caps are almost always very open and slightly inverted.
5. Legs are very thin, dark colored, hard.
6. On the legs, there are no scales and "skirts" characteristic of honey agaric.
7. The plates of the hymenophore are wavy, sparsely located, usually white or cream-colored.

When picking mushrooms, it is important to take into account all the signs together, otherwise the pale toadstool may fall into the basket.

What does a garlic mushroom look like?

As you can see in the photo, the garlic, or common non-pot, is a very small lamellar mushroom with a thin stem.

Mushroom is easily confused with toadstool. It has a small cap that gradually changes in color from ocher to dark brown. Its leg is thin and long. A distinctive feature is the strong garlic smell of the mushroom, which persists even after drying.

Description of the hat

The garlic mushroom has a convex cap, the average size of which is 2 cm in diameter. Over time, it flattens out and becomes more extended. In the beginning - yellowish, with age, the surface gradually darkens and becomes fawn. The miniature cap of the common garlic is dry in consistency, thin, with a rough skin and grooves along the edges. In adulthood, it takes on the shape of a bell with thin fields and a depression in the center.

The plates have different lengths, wavy and convex shapes. Their color is white or pink. The spore powder is whitish.

Leg description

The structure of the leg of the garlic is hollow. Its length, depending on age and place of growth, ranges from 0.5 cm to 5 cm, thickness is about 2 mm. Judging by the photo of the garlic mushroom, the surface of the leg is bare, at the bottom with pubescence, it has small longitudinal grooves. The reddish color at the base brightens somewhat.

The flesh of the leg is pale, with a garlic smell, which becomes stronger after drying.

Common garlic - a mushroom with a garlic smell

Common garlic is a mushroom of the family Negniychnikovye, genus Garlic. It is an edible mushroom. It is also called ordinary non-nippers.

The Latin name for the mushroom is Marasmius scorodonius.

Description of common garlic

The hat of the garlic is usually convex in shape, over time it becomes flat-spread. Its diameter is small - from 1 to 3 centimeters. The color of the cap is yellow-brown, slightly buffy, and eventually becomes fawn.It is lighter on the edges. The hat is small and dry, the skin is dense and rough.

There are small grooves along the edges of the cap. In fully ripe garlic plants, the caps become bell-shaped with very thin edges. Over time, the cap becomes wider, and a small depression appears in the central part. When it rains, the hat absorbs moisture and becomes meaty-red, and in dry weather, its color fades.

The pulp is pale with a pronounced smell of garlic, which, when dried, becomes even stronger, which is why the name of the mushroom came about. The plates are wavy, convex, of different lengths, located far from each other. They grow to the base of the stem. Their color is whitish or pale red. Spore white powder.

The leg is reddish-brown in color, while its lower part is lighter. The surface of the leg is shiny and cartilaginous. It is hollow inside.

Distribution of common garlic

These mushrooms are found in various types of forests. They grow in forest floor, choosing dry places. Common garlic plants prefer clay and sandy soils. Most often they are found in large groups. Fruiting from July to October.

Fungal colonies are easily identified by the smell of garlic emitted by the mushroom bodies. On cloudy and rainy days, this smell becomes stronger.

Edibility of common garlic

These are edible mushrooms. They can be used boiled, fried, pickled and dried. Ordinary garlic plants are also well suited for making hot spices. After boiling, the characteristic garlic smell disappears, but when dried, on the contrary, it intensifies.

The similarity of common garlic with other mushrooms

Common garlic can be confused with meadow grass, which grows on branches and fallen needles, but does not smell like garlic.

Other mushrooms of this genus

The blood-headed firebrand is one of the rarest mushrooms in the world. Its peculiarity is that it glows in the dark. There is very little information about these mushrooms.

Bloodheads have a graceful appearance - their legs are very thin, and their domed caps are deep red in color. There are longitudinal stripes on the top of the caps, which are located symmetrically in relation to each other. The leg is darker. These mushrooms grow on fallen or old trees. There is no information about their toxicity, but they are classified as inedible species.

The stamen grass is an inedible mushroom. His hat is initially convex, but with age it becomes prostrate.

The stamen grass bears fruit from June to September. These mushrooms settle on small branches of fallen trees. They are often found among the sand dunes, in the wastelands.

They grow in large colonies, which consist of several dozen specimens.

There is no information about the toxicity of these mushrooms, it is possible that they do not contain toxic substances, but they are classified as inedible species and are not eaten due to the unpleasant smell of the pulp.

PEPPER MUSHROOM (PEPPER OILER)

Pepper mushroom (Chalciporus piperatus), or, as it is also called, pepper oil can, is characterized by a strong peppery (pungent) pulp taste. Like the well-known bitter counterpart of the porcini mushroom, the bitter mushroom (Tylopilus felleus), it is considered inedible, and completely in vain. Surprisingly, this is practically the only case known to me when domestic sources define a mushroom as inedible, and European sources as edible and even tasty.

Pepper oil can grow wherever there are partner trees (i.e., not only in forests, but also in parks, gardens and even garden plots), however, either singly or in small groups of several fruit chalk. Therefore, recruiting a large number of it is a rather difficult task, if not impossible. In general, the mushroom is widely represented throughout the northern hemisphere, and in recent decades, along with pine seedlings, has penetrated into South America and Australia and New Zealand.

The fruiting bodies of the pepper fungus are often attacked by fungus mold, the marsupial mycoparasite Sepedonium chalcipori, covering the mushrooms with a continuous dense white-yellow bloom. Initially, pepper oil can was considered a purely mycorrhizal fungus. Meanwhile, the multifaceted studies carried out over the past 20 years (attempts to track mycorrhiza in the soil, to obtain artificial mycorrhiza in vitro, to obtain mycorrhiza in vivo, isotopic analysis of mycelium filaments and roots, i.e., analysis of the movement of labeled atoms) did not reveal the presence of mycorrhiza and, in general, any contact of the fungus with the tree

Then mycologists drew attention to the fact that pepper mushrooms are constant companions of the red fly agaric and the yellow chanterelle. It was suggested that the pepper oil can is not a symbiont of a tree, but a parasite of the mycorrhizal red fly agaric and, possibly, a chanterelle, and it does not parasitize on fruit bodies (like its relative, a parasitic flyworm that infects pseudo-raincoats), but on the mycorrhizal, and not anywhere, namely, in its mycorrhizal areas

This fact is considered as one of the confirming points. Together with the seedlings of the radiant pine (Pinus radiata), the red fly agaric once penetrated to Australia and New Zealand. Several years later he found himself a new local partner - deciduous trees of the genus Southern beech (Nothofagus). So, after a few more years, pepper mushrooms appeared under the southern beeches, although before that they were seen all over the world only under the conifers. These are very recent studies of 2010–2012. It is also known that the closest relative of the pepper fungus, Buchwaldoboletus lignicola, also grows under conifers and only next to the Schweinitz tinder fungus (Phaeolus schweinitzii), the parasite of which is suspected. It is possible that all species of the genus Chalciporus, as well as its relatives, are mycoparasites.

Of the mushrooms close in appearance, the pepper oil can is quite similar to the goat. However, the difference in taste will immediately show you who is who.

Interestingly, in Europe, designers use the fruiting bodies of the pepper mushroom to produce natural dyes. Yellow, orange or greenish-brown color is obtained depending on the etchant.

Common garlic mushroom (garlic mushroom): photo and description

In addition to the well-known mushrooms, which are the basis of many dishes, pickles and pickles, there are species that can easily be used as a seasoning for them. The garlic mushroom can play such a role. It has a scent very suitable for the pungent and spicy forge. If you pinch off a piece of the cap and rub it between your fingers, you can smell the obvious smell of garlic.

Common Garlic

Common garlic (lat.Mycétinis scorodónius) is a species of mushroom belonging to the genus Garlic (Mycetinis) of the family Marasmiaceae. A small mushroom with a strong garlic smell, used as a condiment.

Other name: Common Negnium

Hat:

convex cap, one to three centimeters in diameter. Then the cap becomes flat. The surface of the cap is yellow-brownish, slightly buffy, later fawn. Miniature hat, dry. The thickness of the cap is a quarter of a match. At the edges, the cap is lighter, the skin is rough, dense. On the surface of the cap there are small grooves along the edges. A fully ripe specimen is characterized by very thin margins and a bell-shaped cap. The cap expands over time and forms a small depression in the central part. In rainy weather, the cap absorbs moisture and takes on a meaty red color. In dry weather, the color of the cap becomes dull.

Plates:

wavy plates, located at a distance from each other, of different lengths, convex. Legs adhered to the base. Whitish or pale reddish in color. Spore powder: white.

Leg:

reddish-brown leg, in the upper part has a lighter shade. The surface of the leg is cartilaginous, shiny. The leg is hollow inside.

Spreading:

Common Garlic is found in various types of forests. Grows in dry places on forest floor. Prefers sandy and clayey soils. Typically found in large groups. The fruiting period is from July to October. The garlic plant owes its name to its strong garlic smell, which intensifies on cloudy rainy days. Therefore, the characteristic feature is that it is easier to find colonies of this fungus.

Similarity:

Common garlic has some similarities with Experiments Meadows, growing on fallen needles and branches, but they do not have a garlic smell. It can also be mistaken for a larger Garlic, which also smells like garlic, but it grows on beech stumps and is not so tasty.

Edibility:

Common garlic is an edible mushroom, used fried, boiled, dried and pickled. Used to prepare hot spices. The characteristic smell of the mushroom disappears after boiling, and increases during drying.

GARLIC ORANGE

Many have heard about this fungus, but not everyone knows and collects it. And in vain, because mushrooms do not often grow in our forests, combining the properties of a mushroom and an excellent seasoning. The common garlic (Mycetinis scorodonius), which grows almost everywhere, has no less delicious southern relatives, nonnippers, smelling of garlic - oak garlic (Marasmius prasiosmus) and large (Marasmius alliaceus). Both mushrooms are quite thermophilic and are very rare in the conditions of middle-lane Russia. Dried garlic plants, like all other non-nippers, have the property of becoming fresh again when moistened without loss of taste.

Garlic plants are easy to grow in your garden. They feel best in shady places under trees, shrubs, grass, raspberries, etc. at a temperature of 15-30 ° C in spring, summer, and autumn. Fruiting 4 weeks after planting the mycelium or the next year after transferring the mycelium from the forest, the harvest is in waves, about every 3 weeks. For best results, you need to "fluff" a plot of land of about 2.5 m2, evenly scatter mycelium or spread the forest mycelium, sprinkle on top with a layer of garden soil (5-10 cm) and water. In the future, moisturize as needed.

The garlic is well distinguished from any other small fungi by the combination of a tough, shiny red-brown stem and a strong garlic smell, which intensifies when the cap is rubbed.

This fungus is a valuable raw material for the production of prophylactic and medicinal products of antiviral and bactericidal spectrum of action. The mushroom does not rot, contributes to the preservation of food components and increases the shelf life. It contains antibiotic substances that are active against staphylococcal infection. It is not difficult to find it, despite its small size. Under favorable conditions, the mushroom grows in large rashes, several tens or even hundreds of fruit chalk. Often he gives out a friendly harvest on some vending pine or spruce twig, although single fungi or groups of 2-5 fruit bodies are also not uncommon. If the weather is dry and calm, it is sometimes easier to find garlic plants by smell than visually. The aroma of the fungi is volatile, but rather heavy, and hangs over the colony in a dense fragrant cloud, slowly drifting to the side in case of a light breeze. In a late autumn forest, when the multicolored litter and water reflections on wet leaves and branches hide all the mushroom trifles, I look for garlic plants this way - by smell. It should be noted that not only the nonnippers themselves smell of garlic, but also their mycelium. Many years ago, back in the last millennium, walking through the February young spruce forest, I felt a pleasant and rather strong smell of garlic.At the same time, a thick and dense layer of snow lay around, and no lost bundles of garlic were observed. Logically deciding that only garlic plants can smell this way, I looked around for these fungi. But I saw nothing but snow. And then, for the release of such a strong odor, a solid colony of a hundred copies had to "work". I climbed to dig in the snow and raise my lower legs from the surrounding fir trees. Under one of these nearby trees, a mysterious source of smell was discovered. The spruce was young, but with large and thick lower legs, just for the New Year. Lined with snow, furry paws dropped to the ground, and under the trunk, as if under a green tent, there was a space not covered with snow. There, on a warm pillow of fallen needles, settled down ... no, not a family of garlic plants, but their mycelium, which permeated almost all the needles in this peculiar February greenhouse. It was the mycelium that exuded such a familiar smell.