The recipe for the autumn Curly Lobster
Before eating it, you need to boil it for about 20 minutes in water with soda, then drain the liquid and cook the same amount in clean water. After such manipulations, the mushrooms can be used at your discretion: cook soup, fry or freeze.
The curly lobe is dried, as well as the lines, and this will take up to 4 weeks. First you need to dry the mushrooms outdoors in the shade, and then dry them in the sun or in the oven. Before cooking, dried curly gelwell is pre-boiled, then the liquid is drained. Next, the mushroom is ready for further cooking.
Description
The Lobaceae mushroom is rarely found in Russian forests, its Latin name is Helvella crispa, which is why many call it Helvella curly. It belongs to the Lopastnik family, the Helwell family.
The lobe has an irregular shape, a ribbed leg. The cap is curly-haired, saddle-shaped, in places adhered to the stem by the edges. The hymenophore, the lower part is smooth, unexpressed, pubescent, often cream in color, sometimes beige.
The cap reaches 4 cm, in adulthood it has 2 or 4 blades (this is what gave the name to the mushroom). The top is light, there may be a beige or cream shade, usually smooth, less often slightly wrinkled. The leg is rather large, reaches a height of 9 cm, the thickness is no more than 3 cm. The shape is fusiform, hollow, ribbed, irregular. The ribs go over the bonnet.
The spores are white and are in the bag. The pulp is rather thin, fragile, brittle, white, waxy in color. The mushroom has a pleasant smell, but there is practically no taste. It belongs to the conditionally edible species, which means that it cannot be eaten raw.
Places of distribution and period of fruiting
Pit-lobe prefers to settle on alkaline and moist soils, in fairly open spaces, on old fireplaces, conflagrations. It grows both in coniferous and mixed forest belts, but very fond of deciduous, mainly birch forests. Perhaps, it is with birches that it forms mycorrhiza. It often grows next to the campfire moth (Phollota carbonaria) and cinder flakes (Pholiota highlandensis).
This lobe grows both in groups and in splendid isolation. Fruiting usually in the summer from June to August, sometimes occurs in the fall to October. The fungus is quite rare, but it can be found throughout the Eurasian continent in the alpine or temperate climatic zone.
How to distinguish edible from poisonous rows and their description (+37 photos)
Ryadovki is a genus of lamellar mushrooms that belong to the Ryadovkov (Tricholomov) family. People call them "paths" for the property to grow in a row. Mushrooms are widespread, but only some species are eaten, therefore, before going to the collection of rows, you must familiarize yourself with the description and photos of edible rows so as not to pick up bad mushrooms in the basket.
Characteristic features of the type and collection rules
The genus includes species of all mushroom categories, from edible to poisonous. The following general features are characteristic of the rows:
- fleshy convex cap, acquiring a flattened shape with aging;
- cracked edges;
- the presence of plates;
- cylindrical leg;
- thick pulp;
- powdery odor in many species.
It is best to collect tracks in the first half of autumn. It is not difficult to look for mushrooms, because they grow in a row and in large groups. You can distinguish between edible and poisonous species by their appearance, smell, or the reaction of the pulp to air.
What species are considered completely edible?
Autumn edible rows are represented by the following types:
- Pigeon (pigeon). Doves have white fleshy caps with a cracked edge. They are in the shape of a hemisphere. The surface is slippery, sticky. The leg is bent. The surface of the stem is white, but specimens with a greenish base can be found.The plates are wide, white.
Conditionally edible ryadovka mushrooms
The category of conditionally edible mushrooms includes the following types of rows:
- silvery (scaly greasy);
- golden;
- shod;
- scaly (sweetener);
- yellow-red;
- bearded;
- greenfinch.
On the territory of Russia, the most common are:
- The scaly row has a convex or flat-convex cap. A tubercle is visible in the middle. The surface of the hat is velvety, chocolate-colored. The leg is club-shaped. From above it is painted white, and from below it has a pink-brown or yellow-brown color. The pulp can be either white or creamy. At the break, it gives off a faint fruity aroma.
Poisonous species and differences from edible
Eating poisonous ryadovki is very dangerous for human health. These include the following types:
- spruce;
- white;
- toad;
- smelly;
- conical (pointed);
- brindle (leopard);
- spotted;
- scorched (tanned).
Edible species can only be confused with white, spotted and leopard rows. You can distinguish them like this:
- The white ryadovka is distinguished by a snow-white, sometimes yellowish color. The hat is open and velvety. The leg is cylindrical, slightly curved. Its surface repeats the color of the cap. You can recognize the mushroom by its pulp. It tends to change its color upon contact with air, therefore, at a break, it instantly turns pink. A sharp unpleasant smell of radish emanates from the pulp.
Answers to common questions
The paths are often the topic of discussions for mushroom pickers. Below is a list of the most frequently asked questions about rows with answers to them:
Edible, primary processing and preparation
As for the edibility of this representative of the mushroom kingdom, the opinions of mycologists were divided. Some believe that the furrowed lobe is a conditionally edible species, others argue that it is inedible. The fact is that the representatives of the Helwell genus have one feature - they contain special toxins. It can be muscarine, gyrometrin, which can only be partially removed from the pulp during drying. However, no poisoning by lobe blades has been recorded to date.
Most sources say that the dimple lobe belongs to category IV mushrooms, but it is advised to use it only after prolonged drying or intensive boiling. After boiling, they can be fried.
Fortunately, you rarely come across a dimple lobe on the way of mushroom pickers, and it does not look very appetizing, so you most likely will not have a desire to rip it off. And rightly so - why risk your health? As they say, it would be because of what - the mushroom is far from a delicacy.
Growing at home and in the country
Since the curly loafer does not represent any nutritional value, growing it at home is impractical. Gelvella curly does not have a pronounced mushroom taste; it belongs to the fourth group in terms of nutritional value.
Despite this, mycelium-producing companies sell mycelium mushrooms, and therefore you can use their services and try to grow this unusual, beautiful mushroom in your own garden.
In addition to acquiring mycelium, for planting you will need soil, a tree near which fruit bodies will be sown, and a little patience. To grow curly gelwell at home, you need:
- Remove a layer of earth about 10 cm around the selected tree around the perimeter.
- Fluff the ground and scatter the mycelium over the entire area.
- Pour soil on top, preferably mixed with humus in equal proportions.
- After digging, sprinkle over the remaining substrate.
It does not matter at all for a lobster under what tree it is planted, and any time of the year is also suitable. The first crop can appear in 5 months, but most often it will be possible to pick mushrooms only next year.
Description
Fruiting bodies - cupped apothecia 2-8 cm in diameter on a short ribbed stalk. Internal spore-bearing surface - hymenophore - "bowls" of varying intensity of brown.Leg 1-7 cm in height, often rather weakly expressed, 1-2.5 cm thick, ribbed. The ribs of the legs extend considerably onto the walls of the "bowl". The color of the outer side of the fruiting bodies is pale brown, darker at the edge of the "bowl", whitish closer to the base of the stem.
Spores are generally white. Asci cylindrical, 270–400 × 15–20 µm, contain 8 spores, each of which is unicellular, broadly elliptical, 16–22 × 11–14 µm, uncolored, with one oil drop, with smooth walls. Paraphysis septate, branching at the base, with clavate thickened ends.
Conditionally edible mushroom, fit for human consumption after boiling. Used for frying, in salads and for drying.
Similar species
Helvella solitaria P. Karst., 1871 - Kele lobe - is distinguished by a narrower pronounced leg and ribs that do not extend to the walls of the "bowl".
There is a whole group of closely related species that are difficult to distinguish. Due to the presence of transitional forms between them, they are sometimes considered to be one polymorphic species.
- Helvella costifera Nannf., 1953 is distinguished by a gray coloration without yellow tones, a dull ribbed stem without cavities, and a more pubescent apothecia.
- Helvella hyperborea Harmaja, 1978 is distinguished by strongly ribbed apothecia and dark pubescence. A rare northern European species.
Is the mushroom edible or not?
The amount of the dangerous poison gyrommitrin in different blades is different. Curly - it contains quite a bit, and some mushroom pickers love to collect it. The flesh of the fruiting body, although fragile, is crisp enough that you can not help but like it.
Curly loafer is considered conditionally edible, which indicates the presence of poison in it and requires proper preparation
You should pay attention to where the mushrooms are collected. It is better not to pick such mushrooms near roads and industrial enterprises, as well as in places with unfavorable ecology, the amount of poison under poor growing conditions can significantly increase
Attention! Like other mushrooms, blades are contraindicated for pregnant and lactating women, children under 12 years of age. Problems with the gastrointestinal tract, diseases of the esophagus, stomach, liver, pancreas in the acute stage are also a reason to refuse to use this mushroom
Helvella queletii
Synonyms:
- Paxina queletii
Description
Hat: 1.5-6 cm. In young mushrooms it is flattened from the sides, the edges can slightly curl inward. In mature specimens, it can acquire a saucer shape. The edge may be slightly wavy or “ragged”.
The inner, spore-bearing surface is from grayish-brown to brown, brown and even almost black, smooth.
The outer surface is much lighter than the inner one, pale grayish-brown to whitish when dry, on it you can see some kind of indistinct "granularity", which is actually bundles of short villi.
Leg: height 6-8, sometimes up to 11 centimeters. The thickness is usually about a centimeter, however, some sources indicate the thickness of the leg up to 4 centimeters. The leg is distinctly ribbed, 4-10 ribs, slightly passing into the cap. Smooth or slightly widening towards the base. Not hollow.
Light, whitish or very pale brown, in the upper part it may be slightly darker, in the color of the outer surface of the cap.
The ribs do not break off abruptly when passing from the cap to the stem, but go to the stem, but quite a bit, and do not branch.
Flesh: thin, brittle, light. Odor: unpleasant.
Disputes 17-22 x 11-14 μ; elliptical, smooth, smooth, with one central droplet of oil. Paraphysis filamentous with rounded apices, which become sharpened with maturity, 7-8 microns.
Season and distribution
Lostweed Kele can be found in spring and summer in various types of forests: coniferous, deciduous and mixed. Distributed in Europe, Asia, North America.
Edibility
The data is inconsistent. The mushroom is considered inedible due to its unpleasant odor and low taste. No data on toxicity.
Similar types and differences from them
- Saucer lobe (Helvella acetabulum) - the most similar to the Kele lobe, the species overlap in time and place of growth. The goblet lobe has a much shorter leg, the leg is widened to the top, and not to the bottom, like in Kele's lobe, and the main difference is that the ribs go high to the cap, forming a beautiful pattern, which is compared either with frosty patterns on glass or with a pattern of veins. whereas in the Kele lobe, the ribs go to the cap by literally a few millimeters and do not form patterns.
- Lobules (Helvella lacunosa) intersect with the Kele lobster in summer. The main difference: the cap of the pitted lobe has a saddle shape, it is bent downward, while the Kele lobe has a cup-shaped cap, the edges of the cap are bent upward. The foot of the paddle blade has hollow chambers, which are often visible by simply examining the fungus, without cutting.
