Mushroom hygrophorum late (brown)
Category: edible.
Late hygrophorus cap (Hygrophorus hypothejus) (diameter 3-7 cm): olive-brown or brown-brown, slightly convex, with edges curled inward. The surface is mucous, the edges are lighter than the center. Because of the color of the cap, this mushroom is often called the brown hygrophor.
Leg (height 4-12 cm): yellowish or olive, solid, smooth, cylindrical. Older mushrooms may be hollow. Young hygrophors have a ring that disappears over time.
Plates: yellow or light orange, sparse and thick, weakly adherent to the stem. Sometimes with the remains of the bedspread.
Flesh: odorless, fragile. Almost white in the cap, yellowish in the stem.
Doubles: none.
When it grows: from mid-September to almost the end of November. It appears even when the first snow falls, which is why it got the name "late".
Where to find: near pine trees in conifers or mixed
Eating: young late hygrophors have a very pleasant taste and are used for making soups or main courses. This mushroom is especially popular in the cooking of the Balkan countries.
Application in traditional medicine: not applicable.
Other names: brown hygrophor, wood lice.
Description
The cap is 4-10 cm in diameter, thick, fleshy, central or (occasionally) eccentric, convex in young mushrooms, later flat, sometimes slightly depressed. The surface of the cap is often unevenly curved, the edges are wavy. The skin on the cap is smooth, dry, slightly pubescent, thanks to the fibers covering it. The color of the cap in young mushrooms is light gray or whitish, later it changes to lead-gray or blackish with more or less large spots. The pulp is dense, at first white, later - with a faint grayish tinge, especially under the skin of the cap and in the leg. The smell is faint, but pleasant; there is no pronounced taste.
The leg is short, thick (3 - 8 cm long and 1.5 - 4 cm thick), irregularly cylindrical or slightly curved, solid, usually thinned downwards. It is whitish or grayish in color, often has a silky fibrous appearance and a silvery tint. The upper part of the leg (under the cap) is slightly scaly. The plates are sparse, rather thick, 2 - 6 mm wide, interspersed with intermediate plates and descending along the pedicle. Young mushrooms are whitish, mature ones are grayish.
Spore powder is white. Spores 7 - 9 × 4 - 5 μm, ovoid-ellipsoid, smooth, colorless.
Growing at home and in the country
Gigrofor brown can be grown not only in the country, but also on the balcony of the apartment. However, to get a good result, you need to meet a lot of requirements. The mycelium can be planted both in open ground and in specially prepared boxes with soil mixture. Hygrophoric spore powder can be purchased at a specialist store. It must be mixed with sand in a ratio of 1: 5. This will facilitate the planting process. In open ground, spore powder is planted near old fruit trees. Mushrooms are best planted in mid-spring. At the landing site, it is necessary to loosen well to a depth of 10 cm. After that, it is necessary to distribute the spores mixed with sand in the prepared holes. Above should be laid humus and a layer of soil. After that, it is necessary to water the planting site abundantly, consuming at least 10 liters of water per 1 m². In the future, you need to water every 2-3 days. In most cases, the first harvests can be obtained in a few years. In rare cases, mushrooms appear in the fall. To accelerate the onset of fruiting, you need to fertilize the area where the mycelium was sown with humus. It is not recommended to apply chemical fertilizers, since they can accumulate in the developing fruiting bodies, poisoning them.In addition, hygrophors can be grown in a basement, cellar or other suitable room, where it is possible to maintain air circulation, high humidity and the required temperature regime.
Compost preparation
It is permissible to use wort, carrot or oat agar as a nutrient medium. In addition, it is necessary to prepare the substrate for growing mushrooms in advance. They can be compost. To prepare it, mix 100 kg of dry straw, about 60 kg of horse or cow manure, 2 kg of superphosphate and urea, 5 kg of chalk and 8 kg of gypsum. First, the straw should be soaked for 2-3 days, and then layered with manure layer by layer. Urea and superphosphate must be added to each layer. The place where the composting will take place must be well ventilated, but it must be protected from precipitation and soil ingress. You need to spill the compost every day with water at room temperature. After about a week, all layers should be mixed. In the future, you need to carry out this procedure every 3-4 days. 5 days before the compost is ready, chalk and gypsum should be added to the composition. The process of its preparation is 20-25 days. The mixture should be soft and loose. It shouldn't stick to your hands. After that, the finished compost should be placed in boxes or bags prepared in advance. After about 2-3 days, when the compost temperature drops to + 23 ... + 25 ° C, you can plant the spore powder. The disembarkation is carried out in a checkerboard pattern. The distance between the holes should be at least 20 cm. It is imperative to grind the places of laying with compost. After this, abundant watering of the substrate is carried out. Room humidity should be at least 75-90%. The recommended temperature is + 23… 25 ° C. After about 2 weeks, white cobwebs of the forming mycelium will appear on the surface of the substrate. They need to be tamed with a mixture of peat, limestone and earth. After 3-5 days, the room temperature should be lowered to + 12 ... 17 ° C. The first crop will appear in 2-3 months. The substrate can be used for no more than a year. After that, it is recommended to replace it with fresh compost. Before laying fresh material, it is imperative to process the containers in which the hygrophors were grown with a solution of bleach.
Medicinal properties, benefits and possible harm
It is believed that late hygrophors have a number of medicinal properties due to the presence in this mushroom of such active components as: - lysine; - proteins; - cellulose; - iron; - calcium; - cysteine, etc.
Regular use of this variety contributes to the normalization of the central nervous system. It is believed that hygrophors can improve the functioning of the digestive tract. Biologically active substances contained in mushrooms have a normalizing effect on the functioning of the lymphatic system. Replacement of meat hygrophors helps to reduce the risk of obesity and type 2 diabetes mellitus. The active substances contained in the fruiting bodies of hygrophors help to improve liver function and suppress inflammatory processes in the human body. With regular use of hygrophors, kidney function improves. The active substances contained in the fruits have a tonic effect on the human body. In addition, with the regular use of mushrooms, the condition of the blood vessels improves, and the risk of developing heart disease is reduced. Biologically active compounds contained in hygrophors help to improve the condition of the eyes. Despite the fact that these mushrooms can be of great benefit to the body, it is still recommended to use them in dosage. Excessive use of hygrophors can cause metabolic disorders. In addition, against the background of taking hygrophors, allergic reactions may occur. In some cases, the excessive inclusion of these mushrooms in food can provoke the development of hypervitaminosis. It has been observed that the use of this product worsens the condition of certain people with epilepsy.The increased concentration of protein in this product, under some conditions, can cause impairment of kidney function. It should be borne in mind that hygrophors are capable of accumulating toxic substances, therefore, fruits collected near landfills, highways, and factories can cause severe poisoning. It is not recommended to abuse hygrophors for women during pregnancy and lactation.
Cooking methods
Using the best cooking recipes, you can delight yourself with delicious and healthy dishes every day. However, before you start frying and steaming the hygrophors, we properly prepare the mushrooms for further processing. To cleanse the fruit less, cut off the lower part of the stem during harvesting and shake off any twigs and dirt that have adhered to the cap. It is advisable to put the hygrophors in the basket as clean as possible, since these mushrooms are distinguished by delicate pulp, which can break with intensive cleaning. In the event that further heat treatment or freezing of the product is planned, it should be thoroughly rinsed, but if there is a desire to dry the hygrophors, they should not be soaked. After arriving home, you must thoroughly rinse the harvested crop under running water and clean the mushrooms from sand and fine debris with a brush. If the mushrooms are too dirty, it is recommended to carry out the washing procedure several times
Pay special attention to the plates. After that, it is necessary to put the hygrophors in a colander so that water is drained from them.
Cooking
Boiling the hygrophor allows you to reveal its taste. Mushrooms can be used to make soups and strong broths. For 1.5 liters of water, at least 200 g of mushrooms should be taken. Fruit bodies must be thoroughly crushed. After that, they need to be poured into cold water and brought to a boil. It is imperative to salt the broth, add bay leaves, salt and peppercorns. Cook the product for 20 minutes. 3 minutes before the end of cooking, put the peeled onion into the broth. If a poisonous mushroom gets into the pot, the water will take on a bluish tint.
Pickling
If desired, pickled hygrophors can be quickly prepared at home. In order to prepare this dish, you will need: - hygrophors - 1 kg; - salt - 1 tbsp. l .; - sugar - 2 tbsp. l .; - boiled water -1 l.; - vinegar - 4 tbsp. l .; - allspice - 10 peas; - vegetable oil - 4 tbsp. l .; - cloves - 2-3 pcs.
To prepare the marinade, you need to mix water, spices, vinegar and vegetable oil. The mixture should be boiled for 5-10 minutes. After that, you need to put mushrooms in boiling water and boil for 7 minutes. It is required to insist hygrophors for 5 hours. After that, the product is ready for use.
Freezing
If there are frozen mushrooms in the fridge, take them out and cook any food. It is not difficult to make such blanks. After thoroughly cleaning and washing the fruit, it should be cut into pieces. Divide the blanks into small portioned sachets. This will avoid frequent defrosting and freezing of the product, which is necessary when packing into large briquettes. After distributing the mushrooms into small bags or containers, place them in the freezer to freeze. For a day, the product will have time to freeze well.
Frying
These mushrooms do not need to be boiled before frying. The fruits should be finely chopped. After that, the pan must be thoroughly warmed up and vegetable oil must be poured over it. It is better to fry the hygrophors with carrots and onions. First, chopped vegetables are placed in the pan. They need to be fried a little, and then add the mushrooms. Be sure to salt and pepper the dish. You need to fry the mushrooms for at least 30 minutes. 5 minutes before cooking, you can add a few tablespoons of sour cream or mayonnaise. This will improve the taste of the dish.
Salting recipe
Hygrophors are often salted at home. For salting, you need to take about 2.5 kg of fruit bodies and 125 g of coarse salt. For pickles of this product, it is better to use enamel dishes or wooden tubs. At the bottom should be laid leaves of currant and horseradish.The mushrooms should be placed with their caps down in layers, sprinkling salt over each layer. Additionally, you can add cherry leaves or currants, as well as allspice. From above, the hygrophors must be pressed down with oppression. After that, you need to remove the container with the dish into the cellar. Salting should be carried out at a temperature not exceeding + 15 ° C.
Drying and preservation for the winter
For drying, the hygrophors should be cut into plates. After that, they need to be strung on a thick thread. To dry, the mushrooms must be hung in a well-ventilated area. After about 3 weeks, the hygrophors can be transferred to a canvas bag for storage. To prepare for the winter, you first need to grind the hygrophors and boil in salted water for at least 1 hour. Boiled mushrooms need to be boiled in another water for another 10 minutes. The water will need to be used as a marinade. Mushrooms need to be transferred to sterilized jars, filled with marinade and rolled up.
The harm and benefits of mushrooms
The beneficial properties of this mushroom are due to the content in the pulp of a large amount of amino acids, active substances, various vitamins and microelements.
The composition of hygrophors contains a large amount of easily digestible protein, therefore, in terms of nutritional value, such a mushroom can compete even with meat products.
The pulp contains the following trace elements:
It has been established that regular consumption of hygrophors can significantly improve the condition of the body:
- Toxins are eliminated.
- Overweight problems are solved.
- The work of the digestive tract improves.
- Acne disappears and skin tone improves.
- Edema under the eyes is removed.
- The condition of nails and hair improves.
The pulp contains a large amount of fiber, so the stomach can process such food for a long time, and if the hygrophor is consumed excessively, diarrhea or heartburn may appear. Nutritionists also recommend limiting the consumption of this mushroom to children under 14 years old, since the trace elements it contains can harm a fragile child's body. It is forbidden to use hygrophors in food in the presence of individual intolerance.
All currently known varieties of hygrophors are edible, so they can be easily eaten. Remember only that the golden variety can have a pungent unpleasant odor, so it is necessary to choose the right recipes for preparing certain dishes, taking into account the gastronomic characteristics of these mushrooms.
Some types of hygrophor are edible, no poisonous species have been identified.
On this page you can read the description and see photos of the most common varieties of the hygrphor mushroom: white (sweet tooth), late (brown), golden, reddish, pinkish, aromatic, larch and early. The descriptions of different types of hygrophors are similar, but there are a number of differences.
