Gyrodon merulioides: description and photo of the mushroom

How to cook, tips and recipes

Pine flakes are not a particularly valuable product, but they are quite suitable for food, fresh or dried. Before use, they need to be boiled or fried. It is customary to include yellow dogs in the vegetarian menu, because they contain a lot of vitamins and protein.

Calorie content of pine Mokrukha. 100 g of the product contains 19.2 kcal. It should be understood that the dietary properties of pine moss diminish during frying. Therefore, it is better to cook them.

Yellowleg is good as a side dish when paired with meat or fish. It is often added to salads.

It is important to remember the following four rules when cooking pine mokruha dishes:

1. It is better to cut the mushrooms into smaller pieces and cook them longer. So they are better digested in the stomach.
2. Salted and pickled mushrooms store more useful qualities.
3. Dried mokruh are considered the most nutritious.
4. Boil yellow dogs only over low heat.

Omelet with mushrooms

An omelet with mokrukh is suitable for all lovers of mushroom dishes.

You will need:

• 1 kg of pine moss;
• 1 large tomato
• 5 chicken eggs;
• 3 tbsp. tablespoons of vegetable oil;
• greens;
• salt, baking powder.

Recipe:

1. To make an omelet from mokruha, you need to peel and rinse the mushrooms, cut them into small pieces and fry them until the water evaporates.
2. Then you need to add vegetable oil and chopped tomato to the yellow legs.
3. Immediately beat the eggs with a whisk and add a pinch of baking powder to them. The eggs are transferred to a frying pan when almost all of the liquid has evaporated. The mixture is stirred, salted and pepper.

After 5-8 minutes, the omelet is ready. You need to fry it over low heat. Sprinkle with herbs if desired.

Mushroom pasta

Together with pine mokrukh, you can prepare a delicious dish called "mushroom pasta". For this you will need:

• 200 g of mushrooms;
• 500 g pasta;
• 1 onion;
• 2 chicken eggs;
• 4 tbsp. tablespoons of vegetable oil;
• 100 g of hard cheese;
• salt pepper;
• breadcrumbs.

How to cook:

1. Chop the bread and onions and fry in oil for 10 minutes. The fire should be medium. Salt and pepper products.
2. At this time, you need to boil the pasta until tender and mix them with 2 raw eggs.
3. Sprinkle the greased form with breadcrumbs and spread it in an even layer of pasta. Put mushrooms and onions on top and grate cheese.
4. The container is placed in the oven for 15 minutes.

The dish is served hot.

Cooking use. Recipes

In Europe, spruce mokruha is considered a tasty product, and in China it is consumed more often than other mushrooms, in our country it is not very popular. Gummy moss can be salted, fried and pickled. It is also suitable for drying. Soups, sauces, casseroles, sandwiches are made from it. Spruce bark can be added to salads fried or boiled. It will give the dish a special taste and make it visually attractive.

It is preferred to be used as an addition to main dishes, mixed with other mushrooms. It goes well with meat or fish if fried or stewed with other more flavorful foods.

Before use, freshly picked moss are sorted out, damaged mushrooms are discarded. It is advised to remove all film and mucus. To do this, you need to cut the leg in half lengthwise to the very cap, then it will be very easy to remove the unnecessary skin.

Mushroom pickers recommend putting mushrooms in water for a few minutes before cleaning. Then the mucus layer will be removed even more easily. Fingers darken during cleaning, but after the procedure they are easily washed with soap and water. Then the mushrooms are washed and boiled for about 15-20 minutes. After heat treatment, the product darkens, this color change does not affect the taste of the product.

If the mushrooms are fried, then a lot of oil is not added, because the pulp will give juice, which is enough for further processing. For lovers of crispy and strong mushrooms after frying, mokruh is not suitable. It is not worth extinguishing sticky mokruh for too long, because the pulp will become tough.

How to pickle Mokrukha

Mushroom pickers advise marinating slugs along with other mushrooms. So, for 1 wet fur there are 8-10 boletus or cobwebs.

The following pickling recipe has proven itself well:

1. The peeled mushrooms must be folded into a deep container and filled with water, adding a pinch of salt and the same amount of citric acid. The composition is brought to a boil and cooked for 15-20 minutes.
2. The water is drained and the mushrooms are washed. They are now ready to marinate.
3. 1 liter of water is poured into a saucepan and 80 g of sugar, 5 black peppercorns, 2 cloves, 50 g of salt, 100 ml of 6% vinegar and one laurel leaf are added.
4. The resulting marinade is brought to a boil and 2 kg of prepared mushrooms are added to it. All are cooked together for 20 minutes.
5. When the mushrooms sink to the bottom, and the water becomes clear, they are transferred together with the marinade into pre-prepared jars, pouring liquid so that it completely covers the moss with oily oils.
6. Add 1 tablespoon of sunflower oil to each jar and close with nylon caps. Store pickled mushrooms in the refrigerator.

Below are other recipes with wet gummy:

Korean snack

Very fast and delicious.

To prepare this dish, you need to carefully separate the mushrooms from the film and boil. Then the mushrooms are fried along with chopped onions.

Korean carrots are added to the finished products, preferably not spicy. The dish is seasoned with olive oil.

Pepper stuffed with mushrooms and buckwheat

Most housewives are used to stuffing bell peppers with rice and meat. You can diversify the menu by replacing the filling with buckwheat and spruce mokrukh. To do this, you need to boil and fry the mushrooms a little. Then they should be mixed with raw buckwheat, salt and pepper to taste. The resulting composition is stuffed with peppers, which must be cleared of seeds in advance. Vegetables are stewed in water with the addition of tomato paste, or in fresh tomatoes.

Bachelor sandwiches

This is a very simple recipe that even a child can handle. It is necessary to fry a few slices of bread and spread a little butter on them. The peeled mushrooms are boiled and fried in a pan for 3-4 minutes. Fried mokruh is placed on the bread and sprinkled with grated cheese and herbs on top. Sandwiches need to be sent to the microwave for 1-2 minutes to melt the cheese.

Due to its low calorie content and a large amount of nutrients contained in this product, nutritionists recommend spruce moss for daily use. In terms of protein content, it can become a good competitor to meat dishes.

Gyrodon merulius

Gyrodon merulius belongs to the Pig family.

The cap of this mushroom can be from 4 to 12.5 cm in diameter. In a young mushroom, the cap has a slightly convex shape, and its edge is slightly tucked up. After some time, the cap acquires a depressed shape or becomes almost funnel-shaped. Its smooth surface is yellow-brown or red-brown, there are also mushrooms with an olive-brown color.

The flesh of Gyrodon Merulius in the center is more dense in structure than at the edges. The color of the pulp is yellow. This mushroom has no particular smell or distinctive taste.

The hymenophore of the fungus is tubular, has a dark yellow or olive green color. If damaged, then over time it will slowly acquire a blue-green tint.

The leg of the Gyrodon is Merulius in length is from 2 to 5 cm. It is eccentric in shape, and in its upper part the leg is the same color as the tubular layer, and in the lower part it has a blackish-brown color.

The spore powder has an olive-brown color, and the spores themselves are light yellow, in shape they are broadly ellipsoid or almost spherical.

As for the growth of Gyrodon merulius, it rarely occurs singly. This mushroom is often found growing in small groups.

The mushroom is edible and edible.

The season for Gyrodon Merulius is summer and mid-autumn.

Medical use and beneficial properties of the mushroom

Slug is considered one of the most useful types of moss, because it is very rich in carbohydrates and amino acids. It contains vitamins of group B, necessary for a person, as well as C and E. It contains chitin and fiber. All these substances have a beneficial effect on the human body, namely:

• increase the tone of the body;
• improve memory;
• fight fatigue;
• contribute to the process of hematopoiesis.

This product is especially useful for people who suffer from headaches, chronic fatigue, and diseases of the nervous system.

A tincture is made from spruce mokruha, which is used as an antimicrobial agent. It has a strong suppressive effect on the multiplication of various pathogenic microorganisms, including staphylococci. It is used to treat skin diseases, sinusitis, wound healing, and mouthwash. However, such a drug has not undergone clinical trials, its effect has not been scientifically confirmed.

Traditional healers offer the following tincture recipe:

1. Mokrukh are cleaned of dirt, but not washed. This will keep the mucus, which contains substances beneficial to the body.
2. Then they are finely cut and put into a glass container. No need to tamp the mushrooms to the top.
3. The product is poured with high-quality vodka or alcohol and placed in a dark place for 2 weeks. The composition should be infused at room temperature. Shake it periodically.
4. After a specified period of time, strain the tincture with gauze and squeeze the mushrooms.
5. The resulting product is stored in a place protected from sunlight and also at room temperature.

Take it 20 drops three times a day with water or adding to liquid. It is allowed to take medicine for children under 12 years old. Then the dosage is reduced to 3-7 drops, depending on age. The tincture is also used to wipe sore spots on the skin.

Slug extract is well known to experienced cosmetologists. It can be found in some masks and creams. These products help to restore youthfulness and freshness to the skin. Masks with the extract of this mushroom allow you to narrow pores, eliminate oily shine and remove flaking.

Masks made of crushed spruce moss are good for hair that splits. It is useful to rinse weakened and dull hair with a decoction of them. Regular use of this mushroom will even cope with baldness.

How to collect and store

Spruce bark grows from July to the end of October (less often it can be found in early November) in forests with coniferous trees (mainly spruce), sometimes it is found in mixed forests. The highest fruiting occurs from mid-August to the end of the first autumn month. A lot of wet fur comes out after a lot of rainfall.

The mushroom is quite common in the central and northern regions of Russia. It grows next to a spruce, in some cases - with a pine. It is found both in the grass under sunlight and in dark places among the moss. Spruce moss grow in groups. They can often be found in the vicinity of boletus.

A significant advantage is the absence of poisonous twins in the slug. In rare cases, it can be confused with other similar mushrooms that are also edible:

1. Mokruha is spotted. Its flesh has a red tint at the break. There are dark spots on the cap, and the spore powder has an olive color.
2. The mucous is purple. The pulp of the mushroom has an orange-brown hue, its plates are dark purple.
3. Butterlets. Mokrukhs with dark caps resemble ordinary boletus, but the latter have no plates.

It is important to remember the following rules before heading to the forest for mokrukh:

The mushroom must be carefully cut with a knife so as not to damage the mycelium.
It is better to collect the mushrooms in a separate basket, as they are capable of dyeing nearby mushrooms purple. In general, the entire crop must be harvested separately by type.
Do not collect too old copies

They may turn out to be rotten. You need to check the mushroom for worminess.
It is necessary to collect mokruh early in the morning, when they have not yet wasted all the moisture. So the product retains more useful components.
A good harvest can be obtained after a warm rain that passed the previous evening. After dry weather, it is best not to collect slugs.

It is advisable to process the prey on the day of harvest, so the mushrooms will not deteriorate and retain their useful properties. It is necessary to sort out mokrukh, clean them of dirt, earth and needles. Selected mushrooms are harvested in a cool place. You can freeze slugs. In this form, they are stored for 10-12 months. Before that, they must first be boiled.

Useful properties and possible harm

You may be interested in: What is the difference between edible talkers and false mushrooms How many days after the rain mushrooms grow Bitter mushroom: photo and detailed description

Despite the fact that mokruha belongs to the 4th category of mushrooms in terms of the amount of nutrients, it is still rich in trace elements and vitamins necessary for the human body. So, it includes:

• vitamins (PP, B1, E and ascorbic acid);
• proteins;
• fats;
• carbohydrates;
• amino acids;
• cellulose;
• chitin;
• enzymes with antimicrobial activity.

On a note!

Due to the content of useful trace elements and vitamins, mushrooms have a positive effect on the human immune and nervous systems.

So, the use of mokruha reduces the number of headaches, relieves nervous tension, normalizes sleep and increases the body's resistance to various infections. In addition, the forest fruit improves human cognitive abilities, promotes cell renewal, and also restores elasticity and firmness to the skin, and strength to the hair.

Mushrooms, despite all their benefits, are heavy and hard to digest food. For this reason, their use must be abandoned:

• pregnant and breastfeeding women;
• children under 3 years old;
• persons with gastrointestinal diseases;
• allergy sufferers.

Do not forget that mushrooms, like sponges, absorb not only useful, but also dangerous substances. Therefore, you can not eat fruits growing in areas with a polluted environment, as well as near busy highways. Such fruits will not only not be beneficial, but can also harm the body, in particular the digestive organs.

It is also worth abandoning the collection of old moss, since the amount of useful microelements in them is minimal, which cannot be said about the toxins that they have absorbed from the environment. The rest of the mushroom is completely safe, moreover, thanks to the enzymes contained in it, it is used for the synthesis of antibiotics. In addition, the product is low in calories, which allows it to be used in dietetics.

How to store

It is important to process the moss as soon as possible after collection. At room temperature, harmful substances begin to accumulate in mushrooms.

Therefore, yellow legs should be stored in the refrigerator for no more than a day. Earthenware or enamel dishes will do.

To keep dried mushrooms longer, you need to know how to dry them properly. Before sending mokruh for storage, you need to carefully consider each hat and walk over its surface with your fingers. If there is a place on it that is softer than the rest of the areas, it is better to postpone this mushroom. Such a yellowleg is not yet dry, it cannot be sent for storage.

Otherwise, the moisture contained in the moss will begin to evaporate and lead to the loss of the taste and smell of the mushroom. Too dry mushrooms are best turned into powder. It will be possible to prepare a medicinal tincture or ointment from it. Dried purple moss becomes almost black in color.If the mushroom has a strange odor or color after long-term storage, it is better not to eat it.

Melanogaster Bruma: edible or not, description and photo

Melanogaster Bruma is an inedible representative of the Svinushkov family. The species got its name in honor of the English mycologist Christopher Broome. Also, in some sources, the mushroom is called "false truffle". Since it is not used for cooking, you need to know the external characteristics, view photos and videos.

What melanogaster Bruma looks like

The spherical or tuberous fruiting body reaches up to 8 cm in size. In young specimens, a smooth or slightly velvety surface is painted in a light coffee color, with age it becomes dark chocolate.

The pulp is dense, gelatinous, initially brown, then becomes gray-black with pronounced light streaks. Reproduction occurs by microscopic spores, which are located in a dark powder.

Where melanogaster Bruma grows

Melanogaster Bruma grows shallow underground, under a thick layer of deciduous substrate. Prefers deciduous forests, begins bearing fruit from June to October.

This representative is a rare specimen, in the Novosibirsk region the mushroom is listed in the Red Book. Therefore, in order to increase the population, it is better to pass by this species.

Is it possible to eat melanogaster Bruma

This forest dweller is inedible, despite the fact that the pulp has a pleasant fruity aroma. May cause food poisoning if eaten. Therefore, in order not to harm the body, it is necessary to be able to recognize this instance and know the first signs of intoxication:

• nausea and vomiting;
• cold, clammy sweat;
• lowering blood pressure;
• pain in the epigastric region.

Melanogaster Bruma, like many forest dwellers, has similar brethren. These include:

1. The Italian truffle is a delicious, edible species that prefers to grow in deciduous forests, on calcareous soil. It can be recognized by its tuberous fruiting body, with a whitish-yellow velvety skin. The gray-yellow pulp has a cheese-garlic smell and taste. Since the mushroom does not tolerate heat treatment, it is eaten fresh. It goes well with fish, vegetable and meat dishes, and is also used to flavor sauces and seasonings. Used fresh in cooking
2. Summer truffle is a tasty and healthy forest dweller. The warty surface is gray-black. The light brown flesh has a nutty flavor and a strong aromatic odor. Grows on the territory of Russia, in deciduous forests. Fruiting occurs from July to November. To collect mushrooms, a specially trained dog is often taken as an assistant. Grows underground in deciduous forests

Conclusion

Melanogaster Bruma is a rare, inedible species that grows in deciduous forests. Since the species is not used in cooking, and it is listed in the Red Book, it is necessary to pass by the found specimen.