Smoky Talker (gray)

False doubles

Many ryadovki look like a talker. Its main difference is its floral scent. The edible mushroom will also help to recognize a grayish-yellow cap and a somewhat wadded, delicate pulp consistency.

Pay attention to the photo:

Gray talker

Below is a photograph showing two species similar to the smoky gossip. This is Ryadovka, soapy, and Govorushka, mace-footed. Both mushrooms are edible, but there is nothing similar in taste.

There is also a purple Govorushka in nature. It can be distinguished by the shade of the mushroom body (lilac prevails). The taste is excellent, so even if you confuse the two talkers with each other, you will not harm your health.

Mace-footed talker

The smoky row does not have a poisonous double. The table describes the similarities and differences:

Cold salting: a modified recipe

This salting recipe differs from the previous one in the length of soaking vegetables and the way they are placed in a jar. The amount of required ingredients remains the same in the same proportions.

For soaking, 3 days will be enough. The water is changed three times a day, adding 1/3 tsp to it. citric acid and 1 tbsp. l. salt. When changing the water for the last time, nothing needs to be added to it.

Before placing the bitters in jars, they are thoroughly washed. Mushrooms are put in a jar so that the caps "look" down. The layers are sprinkled with horseradish, herbs and garlic. For a greater smell, peppercorns need to be crushed a little.

Put oppression on top and remove the mushrooms for 40 days. Store vegetables in a cool, dark place. If the brine is too small, you can add a little cooked with your own hands.

It is better to salt bitters in a cold way when it is possible to wait 40-60 days until they are finally ready for use. If households ask for mushrooms here and now, the hot salting method will come to the rescue.

Possible harm from the fungus

When raw mushrooms are eaten or improperly cooked, severe digestive disorders occur, accompanied by diarrhea, dizziness, vomiting and weakness.

• The gray talker is contraindicated for children, and an adult cannot eat these mushrooms in such cases:
• pregnancy and lactation;
• diarrhea;
• increased intestinal irritability;
• violations of the acidity of the gastrointestinal tract.

If symptoms of mushroom poisoning appear, you should immediately consult a doctor. Smoky talker can become a tasty and healthy addition to the diet, if properly prepared and excluded from possible contraindications. Having carefully studied the information presented in the article, you can accurately distinguish this mushroom from other species, competently carry out its heat treatment and eat the product without negative consequences for the body.

Harm and contraindications

Despite the fact that the smoky ryadovka is a useful mushroom, there are a number of contraindications and restrictions:

• It is forbidden to collect rows along railways, busy highways, at factories and in places with poor ecology. This mushroom well absorbs harmful substances and toxins from the air in large quantities.
• You can not use ryadovki before bedtime.
• It is not recommended to use ryadovki in food for chronic diseases of the gastrointestinal tract.
• Some types of talkers become poisonous when consumed with alcohol.

You can not eat inedible types of talkers. Signs of poisoning may include the following:

• nausea, abdominal cramps, vomiting;
• weakness, loss of strength;
• chills;
• lowering blood pressure;
• inhibition of thinking;
• increased sweating.

If a person has one or more of these symptoms after eating mushrooms, an ambulance should be called. Before the arrival of doctors, it is necessary to rinse the stomach and give sorbents.

Cooking recipes

If you are going to cook a delicious dish from a row, then keep in mind: the mushroom is highly boiled down. For example, to make salting, the talker needs to be boiled, so only 1 liter jar will turn out from 1 kg of harvested mushrooms.

Remember! The gray row is susceptible to the influence of pests. Before cooking, carefully inspect the fruit for worms and beetles.

Primary processing

Before cooking, the fruits should be cleaned from forest debris with a knife, washed. Rowing requires preliminary cooking for 15-20 minutes.

Cooking

You need to cook talkers before pickling and salting. You can use boiled mushrooms as a separate dish.

Ingredients:

How to cook:

1. Clean the assembled rows of forest dirt with a knife. Remove damage, darkened areas from the fruit. You can clean off the top layer of the cap.
2. Wash the mushrooms thoroughly under running water.
3. Pour cold water into an enamel pan, add salt, citric acid. Bring the marinade to a boil.
4. Put a row in a saucepan, cover with a lid. Timed 10 minutes.
5. Add black pepper, bay leaves, cloves. Cook for another 10 minutes.
6. Drain water, cool. If you plan to serve the rows on the table and do not plan further processing, add sour cream and finely chopped fresh herbs to the dish.

Pickling

To prepare this type of preservation, you will need the following ingredients:

• 1 kg of rows;
• 2 tbsp. l. 9% vinegar;
• 1.5 tbsp. l. Sahara;
• 10 pieces. peppercorns;
• 1 tbsp. l. salt;
• 2 bay leaves;
• 4 inflorescences of a carnation.

Step by step cooking:

1. Go through the fruits, wash. Large mushrooms are cut into slices, small ones can be left as they are.
2. Put the rows in a saucepan, fill with water. Cook until they settle to the bottom (at least 20 minutes). Foam will form during cooking. Remove it with a slotted spoon so as not to spoil the marinade.
3. Add vinegar and turn off heat.
4. Pour the contents of the pan into sterilized jars, roll up.
5. Turn the containers upside down, wait until they cool completely. The pickled mushroom is placed in a cellar and salted all winter.

Freezing

Before freezing the rows, they must be thoroughly cleaned and boiled. The process consists of the following stages:

1. Boil washed and peeled rows (see recipe above).
2. Throw the fruit in a colander, let it drain, and then dry on a napkin or towel.
3. When the rows are cool and dry, place them in a plastic container or plastic bag.
4. Store in the freezer.

Frying

You can add a special mushroom flavor and aroma to your favorite fried potatoes or other side dishes using the following dish.

Products:

• 500 g of mushrooms;
• 2 liters of water;
• 2 tbsp. l. sunflower oil;
• 1 tbsp. l. salt.

Preparation:

1. It is necessary to clean the row of dirt. Cut the edges of the legs, rinse the talkers.
2. Put the mushrooms in a saucepan, cover with water. Salt.
3. Cook the rows for 20 minutes, periodically skimming off the foam.
4. Discard the mushrooms in a colander.
5. Heat oil in a skillet. Put the talkers in it. Fry for 10 minutes over medium heat, stirring occasionally.
6. Salt the mushrooms a little, fry for another two minutes and turn off the gas.

Salting

Salting govorushki is best in autumn, because autumn fruit bodies are denser. Opt for small, young mushrooms. The smaller the rows, the faster you will be able to salt them and use them for food.

Ingredients:

• 1 kg of mushrooms;
• 2.5 liters of water;
• 75 g salt;
• 3 bay leaves;
• 10 pieces. black and allspice peas;
• 5 pieces. carnations.

How to pickle mushrooms:

1. Pour water into a saucepan, put on fire. Add all of the above spices and bring to a boil.
2. Clean up the talkers, wash. Submit into bubbling water.
3. Reduce heat. Cover the pan tightly with a lid, boil the fruits for 50 minutes.
4. Place boiled mushrooms in pre-sterilized jars, add brine from the pan.
5. When the jars are cool, close them with plastic lids and send them to a cool place.
6. Rows can be eaten 35-40 days after salting. A properly salted mushroom retains its elastic structure, it crunches.

Smoky talker (Clitocybe nebularis)

Smoky row

Smoky talker or smoky ryadovka (lat. Clitocybe nebularis) is a mushroom of the genus of talkers of the Ryadovkov family. Hat: Large, fleshy, 5-15 cm in diameter, at first hemispherical, prostrate with age, sometimes depressed. In youth, the edge of the cap is noticeably tucked; such "tucking" is often preserved in an extended form, making the appearance of the mushroom very characteristic. Color - ashy, sometimes with a yellowish tinge; the edges are lighter than the central area. The pulp is thick, white, becomes loose with age. The smell is very characteristic, fruity-floral (very noticeable during cooking).

Plates: White at first, then yellowish, frequent, slightly descending.

Spore Powder: Whitish.

Stem: Thick, widening towards the base, often clavate, fleshy, full with age, light. Height 4-8 cm, thickness 1-3 cm.

Distribution: Smoky talker grows from late summer to late autumn (especially abundantly from mid-September to early October, or even later) in spruce and mixed forests (apparently preferring to form mycorrhiza with spruce), as well as on the edges, in gardens etc. Often appears in very large groups, forming rings and rows.

Similar species: Many ryadovki and entolomes look like a smoky gossip, which, however, can be unmistakably identified by its characteristic “flower” smell. If the smell is not so pronounced (which depends on the growing conditions), a distinctive feature of Clitocybe nebularis can be considered a certain “cottoniness” of the pulp in adult mushrooms, which is not characteristic of either rowers or enthol. Of course, these signs are extremely inaccurate, but having met once with a smoky row, it is easy to learn to distinguish it from all other mushrooms without any signs. Intuitive. On the other hand, not knowing the mushroom well, you can confuse it with the Clitocybe clavipes. The smell will put everything in its place.

Edible: Smoky ryadovka - Good edible mushroom, according to some sources - conditionally edible (in order to avoid misunderstandings, it is better to boil the mushroom, do not use the broth in food). Surprisingly, it boils down a lot - perhaps a champion in boiling down. Some sources, including Vishnevsky, talk about the toxicity of this mushroom, arguing it with some kind of heresy (allegedly, "causes shortness of breath and sweating"). I don't think you should take this seriously. Another thing is that the peculiar taste and especially the smell of the smoky row is not to everyone's liking.

Video about the mushroom Smoky Talker:

Notes: Smoky Talker is a mushroom capable of falling in love with itself at first sight. Large, plump fruiting bodies; noble rough hats; solid legs-tubers. And the scale.

This mushroom can surprise. The pan was loaded with a huge slide, ten minutes - and the mushrooms were barely on the bottom. So boiled down. Or did they all smell? The famous "floral aroma" is most pronounced during cooking - especially if smoky talkers are boiled separately from other mushrooms, by themselves. Can you imagine our amazement when the whole hut was suddenly filled with the scent of rose oil? They did not immediately think about mushrooms - no one warned us that it should be like this.

And what are the big worms in these talkers. Honestly, I've never seen such healthy worms before.That is, of course, separately - wherever it went, but as a system, when the cap of each overripe mushroom is stuffed with huge worms ... no, it was a big surprise.

Clitocybe nebularis is an interesting mushroom with a difficult character. Earlier, for some reason, I ignored both ryadovki and talkers, considering them European spineless, "universal" mushrooms. Only now the whole depth of this delusion begins to reach me ...

Interesting Facts

Rows fully justify their name: they grow in close-knit rows. They are very easy to collect - just find one clearing and the basket will be full.

Scientists get natural antibiotics from talkers, which are subsequently used to treat tuberculosis patients.

Summing up

Before cooking, the rows are boiled for 15-20 minutes. You cannot eat raw mushrooms, it threatens an upset stomach.

When preparing for use, in addition to washing, cleaning the upper skin is permissible.

Boiled talkers can be used to prepare all kinds of dishes.

Benefits and harm to the body

The flesh of edible smoky talkers contains a large amount of minerals, vitamins, fiber and organic acids. It is especially worth highlighting the substance nerabulin in the composition of the pulp, on its basis antibiotics are made, which have a beneficial effect in severe diseases, including tuberculosis.

Thanks to its valuable composition, the smoky govorushka brings a beneficial anti-inflammatory effect, strengthens the immune system and increases overall endurance. Eating mushrooms is beneficial as a source of quality vegetable protein.

At the same time, one must remember about the potential dangers of an edible talker. Overdosing or consuming a product that has not undergone quality processing leads to food poisoning. It is not recommended to use smoky talkers for people with chronic ailments of the stomach and intestines, it is better to refrain from them with frequent constipation and sluggish digestion.

Attention! In general, there are no useful talkers for pregnant women and children who have not yet reached the age of 7 years, possible intoxication is especially dangerous for an organism with hypersensitivity

Beneficial features

Mushroom Improves Digestion

Ryadovka has an excellent biochemical composition:

• a lot of fiber;
• a combination of different types of protein;
• the presence of vitamins, minerals (micro and macro elements).

So, representatives of the gray talker species have a positive effect on the digestive system, affect the immune system, prevent the development of diseases, help fight the development of tumors, cleanse the human body of harmful substances and salts accumulated in the body.

Gray ryadovka refers to foods with a low amount of calories, therefore, it is excellent for dietary nutrition, vegetarians often use them due to their composition.

Talkers do not recommend eating before going to bed, it is forbidden to collect them (as well as any other edible mushrooms) near tracks and plants due to the fact that they accumulate toxins and harmful substances in their fruit bodies.

Growing at home and in the country

A gray row can be grown in your summer cottage using mycelium. It should be purchased from a specialist store. We bring to your attention another method, which gives more guarantees that your work will not be in vain.

Note! Planting is carried out in the fall, at a temperature not lower than 15 ° C. Growing method:

Growing method:

1. Choose a place under the tree, make a depression in the ground (10-15 cm).
2. Dig up the mycelium in the forest. Do this carefully so that the forest soil remains on the roots.
3. Place in the hole, gently dig in with earth.
4. When you find that new mycelium is appearing, dig a little dirt in the bed.
5. Sprinkle soil on the mycelium after each harvest.

Cold way of salting for the winter

Cold ambassador is a simple recipe for processing almost all types of mushrooms, which even an inexperienced housewife can handle at home. In this case, the bitters do not require pre-boiling.

To cook salted mushrooms in such a simple way, you will need:

• main ingredient,
• salt,
• garlic (3 cloves),
• Bay leaf,
• caraway,
• cherry or currant leaves,
• peppercorns,
• dill and other herbs.

Salt is taken at the rate of 50 g per 1 kg of mushrooms.

First you need to thoroughly rinse the mushrooms, peel and trim the legs. Then they are soaked for about six days, changing the water every five hours.

After this time, the bitters are laid out, caps down, in pre-prepared jars. Salt and garlic are placed on top of each layer. Having filled the jar to the brim, spices and herbs are placed on the very top. Bay leaves are placed at will - not everyone likes its taste. A regular plate or wooden circle is placed on top of the salty bitters, and a load is placed on top.

In order to pickle as many mushrooms as possible at a time, it is worth periodically reporting the bitters to the jar where the previous batch is salted. At the same time, part of the brine is drained and fresh fruits are put. The only drawback is that the cooking time can increase significantly.

The mushrooms will be ready in two months. The amazing taste of salting bitters will pleasantly surprise the household.

Hot ambassador: recipe number 1

Hot salting of bitters according to the first recipe involves thorough soaking of the bitter fruits. They are pre-washed, the spoiled parts and stalks are cut off, and then filled with water. In this position, it takes about 5 days to soak the bitters.

A prerequisite is that the water must be changed twice, and if possible, it is better three times. In the process of steeping, the burning juice will be removed, which means that the fruit bodies will become completely suitable for eating.

After the fruits are soaked, they are washed, placed in a saucepan and boiled in slightly salted water for no more than half an hour. To prevent the mushrooms from burning, they must be stirred periodically. After half an hour, they are removed from the heat and allowed to cool directly in the water, and then they are thrown into a colander.

The boiled bitters are placed in a container, sprinkled with salt and spices are added to taste. It is imperative to add garlic. A load is placed on top so that the fruits do not float. They must be constantly in the brine.

Hot salted pickles will be ready to eat in a week. It can be used as an appetizer for a festive table or as an independent dish.

Application

In cooking

In cooking, the caps of young specimens are used. First, they are pre-cooked and only then used in the preparation of other dishes.

When cooking, it is important to take into account that this species is very much boiled down, about 5 times

Vinaigrette with pickled talkers

For the salad you will need:

• pickled mushrooms - 150 g;
• potatoes -1-2 pcs .;
• carrots - 1 pc.;
• beets - 1 pc.;
• sauerkraut - 20-30 g;
• onion - ½;
• sunflower oil - 20 g;
• salt to taste.

All ingredients are cleaned, cut into cubes, mixed with talkers, cabbage, salt and oil are added. The salad is ready to eat, you can decorate with small whole pickled mushrooms.

Talker Caviar

For caviar you need:

• pickled mushrooms - 180 g;
• onion - 1 pc.;
• vegetable oil - 30 g;
• pepper, salt - to taste.

The onion is cut and fried, the mushrooms are finely chopped and mixed with the onion, they are salted, pepper, and mixed. Caviar is eaten on its own or used as a side dish.

In medicine

Smoky govorushka mushroom is used in the manufacture of medicines:

• clitobicin;
• nebularin;
• diatrein and others.

What is the talker used for:

• treatment of tuberculosis, epilepsy;
• restoration, cleansing of the body;
• removal of slags, salts of heavy metals;
• antibacterial action;
• healing of wounds.

Growing methods

Smoky row is grown at home. The mycelium is sown from late spring to autumn. Wells are prepared near tree trunks at a depth of 22 cm, covered with prepared soil and mycelium is evenly placed on top of them. Next, a small layer of soil is poured and compacted. The plantings are covered with a layer of leaves, branches, moss. Wells are regularly watered

When watering, it is important to avoid both excess and lack of moisture: do not make a swamp, but also do not leave the surface dry. The first harvest will be ready a year later, talkers bear fruit under favorable conditions for 3-5 years

Productivity - 17 mushrooms per season.

The gray talker is grown at any time of the year indoors in boxes.

Smoky talker appearance

Hat

Initially convex or conical, at the age of one month, the cap of this large mushroom completely stretches, then flattens and becomes slightly funnel-shaped with a wavy edge that remains lowered or even slightly curled.

When fully opened, the gray, often with a cloudy pattern in the central area, the smoky talker head has a diameter of 6 to 20 cm. The surface is covered with a pale felt bloom.

Gills

With age, the white gills become pale cream, the frequent gills of Clitocybe nebularis slightly adjoining the peduncle.

Leg

Diameter from 2 to 3 cm, widens at the base, the solid stem of the smoky talker is 6 to 12 cm high, smooth and slightly paler than the cap.

What a talker is gray in smell / taste

Sweet fruity smell (some people smell turnip), no distinctive taste.

Description

Hat

The average size is from 10 to 15 centimeters, but especially large specimens grow up to 25 centimeters. The form at the beginning of growth is hemispherical, closed. As it grows, it becomes semi-spread, convex, in the old mushroom it becomes spread-flat.

The structure of the cap is fleshy, rather thick. The edges of the cap are tucked inward, and this feature of the shape remains in the adult mushroom. The skin color is gray, with an ashy tint, sometimes giving off yellowness. On the surface of the skin there is a powdery coating, which imparts a smokiness to the color.

Spore-bearing layer

Lamellar. The plates are small, often located, adherent with teeth to the pedicle. The color of the lamellar layer is white; as the fungus ages, it acquires a creamy hue. Spore powder, creamy white.

Leg

Cylindrical, with a thickening at the base, near the ground, and a slight narrowing in the upper part, at the cap. Sometimes, in large mushrooms, it is clavate. The leg is smooth to the touch, with a velvety texture that disappears with the aging of the mushroom. Often the age of a mushroom can be determined by how much different forest debris has adhered to the leg of the smoky row.

The older the mushroom, the cleaner its leg. The leg grows in height up to 10 centimeters in height, it can be quite thick, about 3 centimeters in diameter.

Pulp

Fibrous structure, rather loose, with aging of the fungus, the friability increases and the pulp becomes cottony. The flesh of the leg is looser than that of the cap, where the flesh is more or less dense. In a gray talker, the pulp can absorb a large amount of moisture in wet weather due to its porous structure. On a break or cut, the pulp does not change color, the taste of the pulp is neutral, the smell is characteristic, reminiscent of a flower.

Advantages and disadvantages of the gray talker

The gray talker (smoky) is found in the forest until late autumn, often in significant quantities.

The mushroom has very characteristic features (appearance, smell). It has no resemblance to poisonous and inedible mushrooms.

The gray talker needs preliminary boiling with the obligatory draining of the broth. When boiled, the smell intensifies, becoming unpleasant. This can make the mushroom cooking process uncomfortable.

And also a gray talker - a medicinal mushroom. The antibiotic nebularin, named after the species name of the fungus, was found in fresh fruit bodies.

Nebularin suppresses the development of Koch's bacillus (the causative agent of tuberculosis), as well as pathogenic fungi. Probably, it is the presence of nebularin that makes it necessary to boil these mushrooms for consumption.

The gray talker also has antitumor activity.

Interested in the medicinal properties of mushrooms? I can recommend the excellent book of the Moscow mycologist Mikhail Vishnevsky "Medicinal mushrooms".

But collecting a gray talker near highways or industrial zones is simply dangerous. The fungus actively accumulates heavy metals.

However, this applies to any mushrooms.

Collection rules

You need to go in search of a gray edible row in mid-August or early September. The talker is found in forests until mid-October, and sometimes it can be seen after the first frost.

You need to look for a talker mainly near spruce trees in coniferous or mixed forests. Since the color of the mushroom merges with fallen leaves and needles, you need to look very carefully under your feet.

When collecting talkers, you can put only young mushrooms in the basket, and it is better to leave the old ones in the forest. The fact is that the fruiting bodies of the gray row are very abundantly affected by worms and other insects - in adulthood, the mushroom pulp is already heavily eaten away.

Attention! For a smoky row, it is worth going only to a clean forest located at a distance from highways, factories and other industrial facilities. Fruit bodies collected from contaminated areas contain too many toxic substances