Two-color varnish

Use

Before using for cooking, ordinary varnish must be soaked in cold water for an hour. Then rinse.

Pre-boiling

Since the sizes are small, pink varnishes can be prepared whole or by cutting the caps into halves.

Required Ingredients:

• water - 2 l;
• mushrooms - 0.7 kg;
• salt - 5 g.

Recipe:

1. Dip the mushrooms in water and bring to a boil.
2. Cook for 10-20 minutes.
3. Strain through a colander.

The product is ready for further processing.

Frying

The taste of roasted rose lacquer is very similar to a pearl raincoat.

Required Ingredients:

• pink varnishes - 1 kg;
• salt - 5 g;
• onions - 2 pcs.;
• greens, peppers to taste;
• vegetable oil - 2 tbsp. l.

Recipe:

1. Pour oil into a preheated pan, put onion chopped into rings or strips.
2. Fry the onion until golden brown, lay out the boiled mushrooms in an even layer.
3. Season with salt, pepper, fry for 20 minutes.
4. Sprinkle with herbs 5 minutes before being ready.

If desired, this recipe can be diversified: add sour cream sauce, tomato, potatoes or eggplant.

Salting

Can be salted or pickled. Although, due to their fragile structure, they will not turn out to be very tasty.

Required Ingredients:

• boiled varnishes - 3 kg;
• salt - 120 g;
• sugar - 15 g;
• fresh horseradish root - 80 g;
• horseradish leaf - 6 pcs.;
• garlic - 1 pc.;
• dill - 3 stems with umbrellas;
• peppercorns - 15 pcs.;
• bay leaf - 6 pcs.

Recipe:

1. In an enamel, glass or clean wooden container, put in successive layers: a layer of greens, a layer of mushrooms, sprinkle with chopped onions and garlic, salt and sugar, repeat until you run out of products. Finish off with a layer of greenery.
2. Put a clean plate or an enamel inverted lid on top, put a load on top - a jar of water or a bottle.
3. As soon as the juice appears, you can eat. This usually takes 2-4 days.

It can also be dried to obtain a nutritional powder and frozen after pre-boiling or frying.

Cooking use

Lakovitsa vulgaris belongs to the 4th category, it is an edible or conditionally edible mushroom that can be eaten fried, salted and pickled. It must be eaten after preliminary boiling. The liquid that remains after preparation must be drained; it must not be drunk. Lakovitsa harmonizes well with other mushrooms in dishes. It does not differ in its special taste, it is slightly sweetish.

Recipe: Roasted Pink Lacquers

For cooking, only hats are mainly used, because the legs are hard. This product can be used to prepare a delicious roast according to the following recipe:

Ingredients needed:

• 300 g of mushrooms;
• 1 kg of potatoes;
• 1 carrot;
• 5 tablespoons of sunflower oil;
• 3 tablespoons of soy sauce
• salt and pepper to taste;
• spices;
• 1 glass of boiled water.

How to cook:

1. The varnishes are washed and boiled for 15 minutes, then cooled and large caps are cut into pieces. Together with them, you need to use other edible mushrooms. The main thing is that they should be lamellar, not tubular.
2. Then peel the onion and chop finely, rub the carrots on a coarse grater.
3. Pour sunflower oil into a preheated pan and put onions and carrots. They are fried for 2-3 minutes, stirring constantly.
4. Mushrooms are added to the pan and stewed with vegetables for about 3 minutes.
5. Then add soy sauce and spices and simmer for another 2 minutes.
6. The potatoes are peeled and cut into slices, then put in a cauldron and cooked vegetables with varnishes are added to it.
7. Boiling water is poured into the cauldron and the roast is boiled until tender for 25-30 minutes.

The varnish roast can also be cooked in the oven. This dish is lean and vegetarian. It can be served as a side dish for meat. Better to consume it in the morning. If you include mushrooms in the evening menu, you can disrupt sleep.

It is important to properly prepare the product, not forgetting to boil it first. Only use high temperatures when cooking

Description of common varnish

The cap of this mushroom can have a very diverse shape: at a young age it is convex-depressed, and by old age it changes to a funnel-shaped one. The surface of the cap is often cracked and uneven. The edges of the cap are wavy, through which the plates are visible.

The diameter of the cap is 2-6 centimeters. Its color changes depending on the humidity of the air: under optimal conditions it is pink, in dry weather it turns yellow, and in rainy time it gets dark, and at the same time a dull “zoning” appears.

The pulp is thin, without a special taste and smell, the color of the pulp matches the color of the cap. The plates can be descending or accrete, they are thick, wide, sparsely located. The color of the plates is the same as that of the cap, but in wet weather they brighten and darken in dry weather. Spore white powder.

The length of the leg reaches 10 centimeters, and the width does not exceed 0.5 centimeters. The leg matches the color of the cap or is slightly darker. In dry weather, the leg brightens faster than the cap. The shape of the stem is cylindrical, elastic in structure, the base has white pubescence.

Places of growth of pink lacquer

These mushrooms are ubiquitous from June to October. Common varnish can be found on forest edges, in forests, parks, and gardens. They avoid dark, very dry and excessively humid places.

The similarity of common varnish with other mushrooms

When common varnish fades, it can be confused with lilac varnish. Lilac lacquer can also be recognized by its thinner stem.

In some cases, young common varnishes are similar to meadow mushrooms, but mushrooms are easy to distinguish by their white plates.

Other mushrooms of this genus

Large varnish is a conditionally edible mushroom. The diameter of the cap ranges from 1 to 5 centimeters. At an immature age, the caps are hemispherical, but as they mature, they open up and become non-conical, and sometimes flattened with chopped off edges. There is a recess in the center of the cap. The color of the cap is predominantly red-brown, rusty or orange-brown. The edges of the cap are pink.

The center of the cap is radially fibrous. The stem is cylindrical, 1.8 to 12 cm long and 0.2-1.2 cm thick. The color of the stem is orange-brown or red-brown with longitudinal white or cream fibers. The base of the leg is covered with white fluff. The growing area of ​​these mushrooms is quite large.

They grow in coniferous and deciduous forests. They settle in small colonies or singly. They bear fruit throughout the summer until the beginning of autumn. They prefer wet and mossy areas. This conditionally edible mushroom has the ability to accumulate arsenic, so you should not try it.

Amethyst varnish is also a conditionally edible representative of the family. The diameter of her cap does not exceed 1-5 centimeters. At first, the cap is hemispherical, but over time it straightens out. The color of the cap in young specimens is beautiful with a deep purple tint, but the old mushrooms fade. The leg is also lilac with longitudinal fibers.

Amethyst varnishes grow in forests, in moist soils. They bear fruit from summer to autumn. These mushrooms are good for human consumption, but most often they are added to various dishes along with other species.

Cooking recipes

Varnish is excellent for heat treatment, freezing and pickling. It can be dried without loss of taste, and the preliminary preparation of the mushrooms is minimal.

Primary processing

The collected mushrooms are sorted out, removing debris and wormy fruiting bodies, and then washed in cold water in a basin. After they are left to soak for 20-30 minutes, removed from the water and cleaned, removing pieces damaged by slugs from the caps. Whether or not to cut the mushrooms depends on how they are cooked. It is better to dry and freeze the fruits whole.

Cooking

Boiled mushrooms are used with sour cream or vinegar, they can also be frozen. Boil the product in a salty liquid (water should cover the fruit bodies by 2 fingers) for 15 minutes. Then they are thrown into a colander.

Freezing

Only those fruit bodies that are collected no more than a day ago should be frozen fresh. They are washed and tightly packed in freezer bags, after which they are removed for storage. In this form, varnish retains its qualities for 6 months.

Boiled mushrooms are left to drain for 30-40 minutes before freezing. Fully cooled, they are also laid out in bags and put into the freezer. They can be stored for up to 4 months.

Frying

Boiled mushrooms are fried in butter or vegetable oil. For cooking you will need:

• boiled mushrooms - 500 g;
• butter or vegetable oil - 1 tbsp. l .;
• dill - 20 g;
• 1 small onion;
• sour cream - 2 tbsp. l .;
• flour - 1 dessert spoon.

Sequencing:

1. Heat oil in a skillet.
2. Place the mushrooms, fry until golden brown.
3. Add onions, herbs and sour cream.
4. Simmer for 10 minutes.
5. Add flour.
6. Cook for another 5 minutes.

Pickles

Ingredients:

• mushrooms - 1 kg;
• garlic - 6 teeth;
• horseradish root - 1 pc .;
• dill - 50 g;
• onion - 1 pc.;
• salt - 2 tbsp. l .;
• sugar - 1 tbsp. l .;
• vinegar - 3 tbsp. l .;
• bay leaf - 2 pcs.;
• black pepper - 5 peas.

Step by step cooking:

1. Chop the mushrooms and place in a wooden, plastic or enamel bowl.
2. Add garlic, chopped horseradish root, dill and onion.
3. Mix salt and sugar.
4. Cover the mushrooms with this mixture and stir.
5. Add bay leaf and black pepper as desired, pour over with vinegar.
6. Establish oppression.
7. Store the pickles in a cool place.

Lacquers let juice in 3 days, but you can eat them after 4 days.

Drying

It is more convenient to dry the varnish in a dryer with a special mode, which should be indicated in the instructions for the technique. If there is no dryer, then the fruit bodies are strung on a string and hung in a well-ventilated place, where it is dry and does not get direct sunlight. Store in linen bags in a dry place.

Amethyst varnish is an edible mushroom that can be grown in a summer cottage by planting its mycelium. It is undemanding to the kind of partner tree and feels good near fruit trees. Eating amethyst varnish is good for your health. In frozen and dried form, the mushroom does not lose its qualities.

Related and poisonous counterparts

Also, a similar purple spider web color at first glance can deceive inexperienced mushroom pickers. However, this edible mushroom variety is more massive and larger in shape. In addition, at the spider web of purple plates under the cap are covered with a fibrous blanket. In adulthood, the cap of the purple spider web becomes brown. Also, in very dry weather, when lilac lacquer caps become more faded, it can be confused with another edible specimen - pink lacquer.

the most beautiful webcap - description, where it grows, the poisonousness of the mushroom

LAT Laccaria laccata Conditionally edible

Specifications:

Systematics:

The mushroom is conditionally edible, it is assigned to the 4th flavor category. In Europe, this mushroom is often called the "traitor mushroom", and for good reason. Its appearance is so changeable that two specimens of varnish, collected in different areas or in different weather, can be easily mistaken for mushrooms belonging to different species. Moreover, practically everything is changeable in this insidious mushroom - both the color and the shape of the cap.

Description [edit]

The deceiver is a small mushroom with a cap up to 6 cm (2.5 in) in diameter, convex when young and later flattening or even depressed in the center. It can be various shades of salmon pink, brick-red, or shades of orange or brown when moist or young, and duller and paler when dry.The fibrous stipe is 5-10 cm (2-4 in) high and 0.6-1 cm (0-0.5 in) wide. The irregular gills are widely spaced and decurrent or adnexed, and of similar color to the cap, though whiten with spores as the mushroom matures. The spore print is white, and the round spiny spores are 7–10 μm in diameter. The flesh is thin and has little taste.

Formerly considered a subspecies by French mycologist René Maire, the close deceiver (Laccaria proxima) is a European relative with a fine scaly cap and found in wetter habitats. Microscopically, its spores are narrower and more oval-shaped.

In California, what was thought to be L. laccata under eucalyptus has turned out to be the Australian species Laccaria fraterna.

• Cap

• Cap

• Gills and stipe

• Gills

• L. laccata as Agaricus laccatus in Illustrations of British Fungi (Hymenomycetes), to serve as an atlas to the "Handbook of British Fungi".

External description of the mushroom

The fruit body of the proximal lacquer (Laccaria proxima) consists of a cap and a stem, differs in small thickness, but at the same time it is quite fleshy. The diameter of the caps of an adult mushroom is from 1 to 5 (sometimes 8.5) cm, in immature mushrooms it has a hemispherical shape. As it matures, the cap opens to an irregularly conical shape with chopped off edges (sometimes the shape of the cap becomes flattened-conical). Often, the edges of the cap are unevenly wavy, and there is a depression in its central part. Often the edges of the cap are torn, and 1/3 of it is characterized by radially located translucent stripes. In the center, the cap is characterized by the presence of radially arranged fibers, sometimes scales are visible on it. The color of the nearest lacquer cap is predominantly orange-brown, rusty or red-brown. In the center of the cap, the shade is slightly darker than in other parts of the cap.

The mushroom flesh is the same color as the surface of the mushroom, however at the base of the stem it is often a dirty purple. The pulp has a pleasant mushroom taste, and the smell resembles an earthy, sweet-mushroom aroma.

The fungal hymenophore is characterized by sparsely located plates. Often, the plates descend along the leg with teeth, or grow to it. In young mushrooms, the lacquers of the nearest lamina have a bright pink color; as they mature, they darken, becoming dirty pink.

The nearest lacquer (Laccaria proxima) has a cylindrical leg, sometimes widened in the lower part. Its length ranges from 1.8-12 (17) cm, and its thickness is 2-10 (12) mm. The color of the stem is reddish-brown or orange-brown; longitudinal cream or white fibers are visible on its surface. At its base, there is usually a light white edging.

Fungal spores are white in color, ranging in size from 7.5-11 * 6-9 microns. The shape of the spores generally resembles an ellipse or wide ellipse. On the surface of fungal spores, there are small spines from 1 to 1.5 µm in height.

Description of common varnish

The cap of this mushroom can have a very diverse shape: at a young age it is convex-depressed, and by old age it changes to a funnel-shaped one. The surface of the cap is often cracked and uneven. The edges of the cap are wavy, through which the plates are visible.

The diameter of the cap is 2-6 centimeters. Its color changes depending on the humidity of the air: under optimal conditions it is pink, in dry weather it turns yellow, and in rainy time it gets dark, and at the same time a dull “zoning” appears.

The pulp is thin, without a special taste and smell, the color of the pulp matches the color of the cap. The plates can be descending or accrete, they are thick, wide, sparsely located. The color of the plates is the same as that of the cap, but in wet weather they brighten and darken in dry weather. Spore white powder.

The length of the leg reaches 10 centimeters, and the width does not exceed 0.5 centimeters. The leg matches the color of the cap or is slightly darker. In dry weather, the leg brightens faster than the cap. The shape of the stem is cylindrical, elastic in structure, the base has white pubescence.

Places of growth of pink lacquer

These mushrooms are ubiquitous from June to October. Common varnish can be found on forest edges, in forests, parks, and gardens. They avoid dark, very dry and excessively humid places.

The similarity of common varnish with other mushrooms

When common varnish fades, it can be confused with lilac varnish. Lilac lacquer can also be recognized by its thinner stem.

In some cases, young common varnishes are similar to meadow mushrooms, but mushrooms are easy to distinguish by their white plates.

Other mushrooms of this genus

Large varnish is a conditionally edible mushroom. The diameter of the cap ranges from 1 to 5 centimeters.At an immature age, the caps are hemispherical, but as they mature, they open up and become non-conical, and sometimes flattened with chopped off edges. There is a recess in the center of the cap. The color of the cap is predominantly red-brown, rusty or orange-brown. The edges of the cap are pink.

The center of the cap is radially fibrous. The stem is cylindrical, 1.8 to 12 cm long and 0.2-1.2 cm thick. The color of the stem is orange-brown or red-brown with longitudinal white or cream fibers. The base of the leg is covered with white fluff. The growing area of ​​these mushrooms is quite large.

They grow in coniferous and deciduous forests. They settle in small colonies or singly. They bear fruit throughout the summer until the beginning of autumn. They prefer wet and mossy areas. This conditionally edible mushroom has the ability to accumulate arsenic, so you should not try it.

Amethyst varnish is also a conditionally edible representative of the family. The diameter of her cap does not exceed 1-5 centimeters. At first, the cap is hemispherical, but over time it straightens out. The color of the cap in young specimens is beautiful with a deep purple tint, but the old mushrooms fade. The leg is also lilac with longitudinal fibers.

Amethyst varnishes grow in forests, in moist soils. They bear fruit from summer to autumn. These mushrooms are good for human consumption, but most often they are added to various dishes along with other species.

Jump to navigationJump to search

Laccaria laccata, commonly known as the deceiver, or waxy laccaria, is a white-spored species of small edible mushroom found throughout North America and Europe. It is a highly variable mushroom (hence “deceiver”), and can look quite washed out, colorless and drab, but when younger it often assumes red, pinkish brown, and orange tones. The species is often considered by mushroom collectors to be a “mushroom weed” because of its abundance and plain stature.

Evaluation of taste, medicinal properties, benefits and possible harm

The taste of the mushroom is pleasant, and the aroma is pronounced, not sharp. Due to the small size of the fruit bodies and the small volume of pulp in them, varnish is usually prepared in combination with other forest fruits, among which its taste is lost.

The mushroom is good for your health. The positive properties of amethyst varnish are:

• improving digestion;
• maintaining the health of the cardiovascular system;
• an increase in the content of hemoglobin in the blood;
• removal of toxins from the body;
• increasing the strength of tooth enamel;
• strengthening of the organs of vision;
• lowering blood cholesterol levels;
• getting rid of excess weight.

The composition contains a large amount of vitamins, macro- and microelements and dietary fiber, which determines the health benefits of the mushroom. At the same time, it also has contraindications for use. Varnish can harm the body in such cases:

• operations on the intestines, carried out less than a month ago (due to the peculiarities of assimilation of any types of mushrooms);
• exacerbation of gastritis and peptic ulcer of the duodenum or stomach (due to increased load on the gastrointestinal tract during digestion);
• colitis - dietary fiber will irritate the intestines;
• pancreatitis - the fungus enhances the secretion of bile, which is unacceptable for this disease.

Definitioner

rare (rare smell)

In mycology, a rare smell, English. "Raphanoid", is interpreted very loosely and often denotes any smell of raw root vegetables, including potato, ie. not necessarily as sharp, sharp, and crisp as black or white radish.

Basidia (Basidia)

Lat. Basidia. A specialized structure of sexual reproduction in fungi, inherent only in Basidiomycetes. Basidia are terminal (end) elements of hyphae of various shapes and sizes, on which spores develop exogenously (outside).

Basidia are diverse in structure and method of attachment to hyphae.

According to the position relative to the axis of the hypha, to which they are attached, three types of basidia are distinguished:

Apical basidia are formed from the terminal cell of the hypha and are located parallel to its axis.

Pleurobasidia are formed from lateral processes and are located perpendicular to the axis of the hypha, which continues to grow and can form new processes with basidia.

Subasidia are formed from a lateral process, turned perpendicular to the axis of the hypha, which, after the formation of one basidium, stops its growth.

Based on morphology:

Holobasidia - unicellular basidia, not divided by septa (see Fig. A, D.).

Phragmobasidia are divided by transverse or vertical septa, usually into four cells (see Fig. B, C).

By type of development:

Heterobasidia consists of two parts - hypobasidia and epibasidia developing from it, with or without partitions (see Fig. C, B) (see Fig. D).

Homobasidia is not divided into hypo- and epibasidia and in all cases is considered holobasidia (Fig. A).

Basidia is the place of karyogamy, meiosis and the formation of basidiospores. Homobasidia, as a rule, is not functionally divided, and meiosis follows karyogamy in it. However, basidia can be divided into probasidia - the site of karyogamy and metabasidia - the site of meiosis. Probasidium is often a dormant spore, for example in rust fungi. In such cases, probazidia grows with metabasidia, in which meiosis occurs and on which basidiospores are formed (see Fig. E).

See Karyogamy, Meiosis, Gifa.

Pileipellis

Lat. Pileipellis, skin - differentiated surface layer of the cap of agaricoid basidiomycetes. The structure of the skin in most cases differs from the inner flesh of the cap and may have a different structure. The structural features of pileipellis are often used as diagnostic features in descriptions of fungi species.

According to their structure, they are divided into four main types: cutis, trichoderma, hymeniderma and epithelium.

See Agaricoid fungi, Basidiomycete, Cutis, Trichoderma, Gimeniderm, Epithelium.

Cutis

The type of cap skin, consists of creeping non-gelatinized hyphae located parallel to the surface. The surface of the cap looks smooth.

Lat. Cutis.

See Gifa.

Apiculus

1) Short outgrowth at the end of the spore;

2) The elongated short process of the basidiospore, by which it is attached to the sterigma.

See Gilar process.

Biological description

The fruiting bodies of the caps are finely fleshy. The cap in adult mushrooms is 1.5-5.5 (7) cm in diameter, in young mushrooms, hemispherical, then flattened and sometimes slightly depressed, or with a tubercle in the center, with a turned up, then opening edge, hygrophane, in wet weather, throughout ⅓ radially translucent banded. The surface of the cap in the center is finely scaly, closer to the edge - ingrown-fibrous, in young fruiting bodies it is brown with a mauve shade, in adults it is orange-brown, reddish brown or pinkish brown, sometimes with a mauve shade along the edge.

The pulp is the same color as the mushroom surface, sometimes more intensely lilac at the base of the leg, with a sweetish mushroom or rare smell, with a pleasant mushroom taste.

The plates of the hymenophore are rather rare, usually adherent to the pedicle or with a tooth descending to it, at first lilac-pink, then pink.

The leg is cylindrical or widened downwards, 4-8.5 (12.5) cm long and 2-7 mm thick, made up to wadded, orange-pinkish-brown-banded, sometimes lilac-red-brown, often with lilac-pink brown top. The base of the peduncle can be covered with pubescence, painted in amethyst-lilac tones.

The spore print is white. Spores 7-9.5 × 6-8.5 µm, almost spherical to broadly elliptic, covered with spines up to 1-1.5 µm in height. Basidia are tetrasporous, 29–43 × 8–11 µm. The cuticle of the cap is cutis.

Low quality edible mushroom.

Similar species

• Laccaria laccata (Scop.) Cooke, 1884 - Pink lacquer - is distinguished by the absence of a lilac shade, a cap without scales, and also often spherical spores.
• Laccaria proxima (Boud.) Pat., 1887 - Lacovitsa large - differs in the absence of a lilac shade in the plates and pubescence at the base, as well as in longer (7.5-11 × 6-9 microns) spores.