Parasitic flywheel

Description

Hat

Unlike most related mushrooms, the parasitic boletus is a small mushroom. Its hat grows in diameter only up to 5 centimeters. The cap itself is thick, fleshy, dryish.

In a young mushroom, it has a pronounced hemispherical shape, but as the mushroom matures, it quickly turns into a flat one. The skin of the cap is difficult to remove, has a delicate, velvety structure due to the numerous villi. The hat is painted in a range of colors from yellow to nut brown.

Leg

Thin, less than a centimeter in diameter. Usually curved in the middle. It is painted in yellow-brown or olive-brown color with small spots scattered over the surface. Tapers towards the base.

Spore-bearing layer

Tubular. Colored yellow, with aging of the fungus, the color changes to olive green. The stomata of the tubules are ribbed, rather large. Fusiform spores, large enough, olive brown in color.

Pulp

Yellow, sometimes with a slight greenish tint. The structure of the pulp is loose, elastic, has no pronounced taste and smell.

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Growing places

The flywheel mushroom grows in Europe and Russia. It is found in the Asian open spaces. In Australia. North America and Africa are also places of its growth.

Flywheels perfectly interact with the root system of coniferous and deciduous trees. They can be found with equal success both under the spruce and pine, and under the oak or chestnut.

Most often found on the forest edge or glade. They can be located in a single copy or in small groups.

They love sandy soil and moss. They can often be found on wood. Parasitic species of mushrooms grow on mushrooms.

Mushrooms are harvested from mid-summer to almost the end of autumn.

Flywheels are conventionally divided into those that can be eaten, conditionally edible, and inapplicable for consumption. The latter are not poisonous. There are no toxic fungi in these species. Only false flyworms can cause poisoning.

Characteristics

There are several types of flyworms that differ in appearance. These mushrooms are widespread almost all over the world, and they can be recognized by their spongy pulp and reaction to cut and pressure.

The appearance and morphology of the moss

Photos and writing of the flywheel mushroom make it possible to unmistakably recognize the fruit in the forest. Its main features:

1. The hat is slightly velvety and usually dry (in certain species it becomes sticky in high humidity conditions); in young specimens it is rounded; in adults - cushion or flat, possibly with cracks.
2. The hymenophore (part of the fruiting body under the cap, which has a spore-bearing layer) is tubular, descends along the stalk, and occasionally is adherent. At first, it has a light chocolate-golden and slightly orange hue, but with age it gradually acquires a brown-cherry, brown-green or yellow. The pores of the tubules are rather wide.
3. Spore powder is colored in different brown shades.
4. The leg is smooth or slightly wrinkled. There are no rings or blankets. The length of the leg often depends on the external environment: drier conditions - elongated, wet - thickened and short.

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Distribution locations

The natural range of this fungus is Eurasia, North Africa, North America and even Australia.Mostly he chose temperate latitudes, and such species as the green flyworm, even the conditions of the subarctic and alpine belts are suitable.

In coniferous, deciduous and mixed forests, together with woody roots, moss plants form mycorrhiza (symbiotic association). They are comfortable on sandy grounds. Solitary specimens (occasionally small groups) grow in forest glades, in mosses and on anthills, some species adapt on stumps and tree trunks.

Edible or not

Mosswheel has high taste and a lot of useful properties, therefore it is often used in dietary food. The fruits are processed by any of the methods of heat treatment, without losing their taste and nutritional qualities.

Note!

An important characteristic feature of the flywheel is blue discoloration. It occurs when pressing on any part of it or at the cut. If there is no blue discoloration, then the mushroom cannot be considered edible.

Similar species

He is also a sandy flywheel, a marsh flywheel, a marsh flyworm, a pestle, a yellow-brown or yellow aspen flyworm. Belongs to the genus Boletus (Suillus).

The cap is fleshy, convex, 5-10 cm in diameter. Sometimes it is flat. The surface of the cap is ocher-yellow, brownish, with small, thin, later disappearing, fibrous scales. Usually dry, mucous in wet weather. The surface of the tubular layer is initially dull yellow or dirty yellow, eventually becomes tobacco brown. The pores are smallish, rounded. The leg of the yellow-brown oiler is not very large: 5-8 cm high and 1-2 cm thick. The color of the leg is yellowish or brownish, usually it is buried in moss and is not very visible. The dense flesh at the break turns slightly blue.

Yellow-brown moss grows in pine forests on peaty-sandy or sandy soils. These edible mushrooms are very fruitful. They are rarely affected by insect larvae. They bear fruit from August to October. They are eaten freshly prepared, dried or pickled.

Photo by: Strobilomyces, CC BY-SA 3.0

Photo by: Irene Andersson (irenea), CC BY-SA 3.0

How to distinguish a false flywheel from a real one

There are many varieties of mushrooms that bear a resemblance to the true members of the genus. They are called false, they are little edible, but not poisonous. Varieties are as follows:

• Pepper,
• Parasitic,
• Chestnut,
• Bile.

To figure out how to distinguish a false flywheel from an edible, we will use the description and photographs.

Parasitic flywheel

This rare false flyworm bears fruit from summer to autumn. Most often it grows on living fruiting bodies of false raincoats, belongs to inedible because of the unpleasant taste of the pulp.

For recognition, use the photo and description in the Mushroom Guide. The fruit bodies of the flyworm pseudo parasitic are small, the diameter of the mushroom cap is 2-7 cm. It is convex, its surface is velvety, oily, yellow, nutty or ocher-brown in color. The pulp is light yellow, odorless, does not turn blue. The tubules are large and wide - from 3 to 7 mm in yellowish shades, ribbed at the edges. The height of the leg is from 3 to 6 cm, the thickness is 0.8-1.5 cm. It is solid, cylindrical in shape. Spore powder brown with olive tint.

Pepper mushroom

Another false flyworms are pepper boletus. Consider what a pepper mushroom looks like. The fruit body is colored in different shades of brown. The stem is slightly lighter than the cap, the base of the mushroom is yellow. The peppercorn has a rounded-convex head up to 7 cm in diameter, which flattens over time. Its surface is smooth, sticky to the touch, in dry weather it is shiny, the skin cannot be removed from it. The pulp is yellow, loose. The tubules are large, angular. Spore powder of brown-yellow or brown-brown hue.

The leg is curved, solid, cylindrical, becoming thinner downward. A peppercorn is identified by a gray-yellow or gray-brown section of the flesh on a stalk, which turns red over time. The pulp is dense, fragile. Interesting is thatthat it has a pungent peppery taste.Due to this feature, dry and in small quantities is used as a seasoning.

It is a species that grows singly or in groups of 2-3. It can be found in pine forests, less often in spruce, mixed and deciduous forests in the north of the temperate zone. Fruiting from July to October.

Gall mushroom

The gall mushroom has a bitter pulp taste that intensifies during cooking, which is why it is called bitter mushroom.

This is not a mushroom mushroom, although it is a representative of the same family with it - Boletovye. The bitterness is larger than the size required for edible flyworms. The hat reaches 10 or even 15 cm in diameter. In shape, it resembles a hemisphere, which flattens over time. The hat is dry, for young representatives it is velvety, and when the humidity rises, it is sticky. The color of the fruit body is brown with yellowish, brownish, grayish, less often with a chestnut tint.

The tubular layer has grown to the peduncle, the white tubes turn pink with age, and turn red when pressed with a finger. The pores are small, of various shapes. Spores of pink shades.

The leg is large, reaching 12.5 cm in height and 3 cm in thickness, cylindrical or clavate, swollen downward, like a boletus. It has a fibrous structure, the color is yellow with an ocher, or brownish tint, it becomes lighter upward with a dark mesh pattern.

The pulp is odorless, white. In addition to having a characteristic taste, it turns red on contact. Gorchak never turns worm.

The habitats of the bile fungus are coniferous forests with acidic fertile soil. Often found at the base of a tree or on rotten stumps, singly or in groups. Fruiting from June to October.

Chestnut mushroom

The only mushrooms mushrooms that belong to the 1st category in terms of edible qualities are Polish or chestnut. These are the most popular, after porcini, mushrooms.

The name "chestnut" is another pseudo-chewer - chestnut gyroporus. It grows in small groups in a dry place, creating mycorrhiza with oak, beech or chestnut, less often with pine. Prefers sandy soil. Fruiting from July to September. This is a rare species included in the Red Data Book.

The standard size hat has a reddish brown or chestnut shade. With age, it loses its velvety, becomes smooth, cracks in dry weather, and the short tubes change color from white to yellow, turn brown when pressed. The pores are small, rounded. Spores are yellowish.

The stem is of a lighter color than the cap, cylindrical, thickened at the bottom. May be hollow or have voids in the pulp. Up to 8 cm high, up to 3 cm wide.

The pulp is white or yellowish, with a faint smell and taste of hazelnut.

Characteristic features and types of false flywheels

Due to the long fertile period (from June to November) and the variety of varieties, the mushroom often becomes an object of interest for mushroom pickers. It has an affinity with boletus, is valued for its expressive taste, and is easy to digest. Grows in mixed coniferous forests, literally forming a symbiosis with trees.

The most striking taste qualities are possessed by red, Polish and variegated mushrooms. Because of this, it is worth knowing that there are representatives of this species, which are considered conditionally edible. These varieties include chestnut, pepper, bilious and parasitic flywheels. Distinctive features of the "wrong" mushroom may be the place of growth, its size, and most importantly - taste.

In order not to be deceived and not to bring home a false flywheel, the mushroom must be carefully studied from the photo and description and understand the visual differences, such as color, size and shape.

Pepper

The harvest time for this variety is from mid-summer to mid-autumn. Pepper mushroom is characterized by the fact that only 2-3 pieces grow on one mycelium. The taste is directly related to the name - burning, spicy.

The diameter of the cap varies from 2 to 8 cm. In the early stages, the shape is convex-rounded, evens out as it grows. Has a soft top layer, can glare in the sun.The hat is light brown, it can have different shades of red. The structure of the pulp is loose, fragile. The color is yellow, with a reddish tint, the red color is enhanced on the cut.

The stem of the pepper mushroom is rather thin, reaching 2 cm in thickness and up to 8 cm in height. Cylindrical, has a smooth surface, the same color as the cap itself, or a shade lighter. The tubular layer, which has pores of various sizes, adheres rather tightly to the body of the leg. The color of the porous layer is brown, sometimes with a red tint. If you squeeze it, then a pronounced brown tint will appear.

Chestnut

The yield period is from July to November. It grows in not very large groups, sometimes one by one. This species is adjacent to such trees as beech, oak, chestnut. This representative is often confused with the Polish one. During heat treatment, it acquires strong bitterness, but absolutely loses it during drying. The chestnut mushroom has a weak smell.

It has a hat with a diameter of 5-8 cm. Its shape is slightly convex, less often it is flat. The color is often chestnut, but it can also be brown, brown, with a reddish tint. The hat is dry to the touch; in dry times, cracks may appear on it due to lack of moisture. The flesh is white, quite firm in the early stages of ripening, becomes firm over time. It does not darken on the cut; when pressed, brown spots appear.

The leg is in the form of a cylinder, the same color as the hat, or a shade darker. Dimensions - length up to 6 cm, width no more than 3 cm. The legs of young mushrooms have a filling similar to cotton wool, while adults are hollow inside. The initially tubular white or light cream colored layer turns yellow as it ages.

Parasitic flywheel

It grows in the summer-autumn period. Based on the name, it can be understood that this species settles on the bodies of other mushrooms. Grows in dry places, on sandy soils. Visually similar to a green flywheel. It has an unpleasant taste, but it is practically odorless.

The hat is convex, 2-7 cm in diameter, the edges are wrapped inward. The colors range from lemon yellow to brown rusty. The surface is velvety to the touch and slightly oily. The pulp is light yellow in color, dense, does not change color at the break.

The parasitic fungus has a very thin stem - maximum 1.5 cm. The height usually does not exceed 6 cm. The shape is cylindrical, the structure is fibrous, and solid. Coloring - olive, yellow. The pores of the tubular layer are colored to match the cap, wide, with ribbed edges.

Bilious

Fruiting from June to October in deciduous and coniferous forests. It grows both singly and in groups. Has a characteristic bitter taste that causes a burning sensation.

The hat can be 4-15 cm in diameter, has shades from yellow-brown to light brown, more often of a light color. The shape is hemispherical in young representatives and more rounded, outstretched in mature ones. The pulp at the early stages of ripening is white, with age it acquires a pinkish tint. The structure is fibrous, or odorless, or with characteristic mushroom notes.

The shape of the leg is often cylindrical, swollen from below. Height 3-13 cm, width 2-3 cm. When ripe, the leg is covered with a dense mesh of small fibers that have a brown or gray color. A distinctive feature of this species is that when it breaks, it immediately darkens, acquires a brown color. The gall fungus is rarely affected by insects and worms.

Tubular mushrooms mushrooms: yellow-brown and green

Yellow-brown flywheel (Suillus variegates) is an edible mushroom. The cap is up to 4-10 cm, at first - hemispherical, then pillow-shaped, yellow-brown or yellow-brown. The surface of the cap and of the whole mushroom is velvety, fine-scaled. The mushroom is not slimy and does not have a skin, although a number of experts attribute it to the genus butter. The tubular layer with small pores is yellow-brown, slightly green at maturity. Leg 4-9 cm long, 2-3 cm thick, yellowish. The pulp of the flywheel mushroom is yellow-brownish brownish, barely noticeably blue on the cut. Spore powder, tobacco-brown.

Occurs from August to October.

It grows in enormous quantities in some dry places of the pine forest on high-peat soil or on sand. Forms mycorrhiza with pine.

According to the description, this flywheel does not look like any inedible or poisonous mushroom.

No pre-boiling is required. Very nice, little wormy mushroom. Suitable for any mushroom dish.

In the former GDR it is called "maroon" and is preferred over porcini mushrooms.

Green flywheel in the photo

The green flywheel, or goat mushroom, is an edible tubular mushroom that grows singly or in groups from late June to mid-October. The most abundant harvest is in August-September. It is most often found on open or mossy soil in coniferous, deciduous and mixed forests, as well as along roadsides.

The mushroom cap is convex, cushion-shaped, about 13-15 cm in diameter... Its surface is smooth or cracked, dry, matte, velvety to the touch, painted in a grayish or brownish-olive color. The tubular layer is finely porous, adherent, yellow-green in color. The leg is rounded, thinner at the base, straight or curved, solid inside, of very different heights (from 3 to 10-12 cm) and about 2 cm in diameter.

As you can see in the photo, this mushroom mushroom has a smooth, dry, matte leg surface:

It is painted in a grayish-yellow color, on which, depending on the place of growth of the fungus, there may be a reticular pattern - in coniferous varieties it is darker than the main color of the leg, at the top, in deciduous ones, it is reddish at the bottom. The flesh in the cap of young mushrooms is elastic, in mature mushrooms it is loose and cotton-like, in the stem it is fibrous, harsh, in mature mushrooms it is woody. It has a well-pronounced mushroom smell and taste. On the cut, it usually turns blue.

The green flywheel belongs to the third category of mushrooms. Only the caps of young mushrooms are used for food. Main methods of consumption: boiling, frying, salting and pickling. It is not recommended to dry the mushroom as it acquires an unpleasant odor during the drying process.

Below are photos and descriptions of motley and velvet moss.

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Cooking recipes

Moss salad

After a “quiet hunt”, a novice mushroom picker has a “problem”: how to cook mushrooms appetizingly, despite their mediocre taste declared in all culinary guides?

The main thing is to remember an important thing - from interaction with air, the mushrooms immediately begin to darken, so fresh peeled mushrooms are immediately immersed in water, adding 2 g of citric acid and a teaspoon of salt to 1 liter. In salted and pickled form, mushrooms are excellent preparations for the winter, but they rarely go for drying - due to the same characteristic darkening

Both hats and legs are used to prepare dishes from moss mills. It is not necessary to pre-boil the flywheels before frying or adding to soups, and the Polish mushroom is eaten raw as the main focus of salads. The "Funky" salad is incredibly tasty, although pickled mushrooms are taken for it all the same

In salted and pickled form, mushrooms are excellent preparations for the winter, but they rarely go for drying - because of the same characteristic darkening. Both hats and legs are used to prepare dishes from moss mills. It is not necessary to pre-boil the flywheels before frying or adding to soups, and the Polish mushroom is eaten raw as the main focus of salads. The "Funky" salad is incredibly tasty, although pickled mushrooms are taken for it.

Polish mushroom salad

• mushrooms - 0.5 l jar,
• processed cheese - 100 g,
• boiled potatoes - 5-6 pieces,
• pickled cucumber - 2-3 pieces,
• mayonnaise for dressing,
• greens to taste.

Experienced cooks advise using cucumbers for this salad from a citric acid marinade, and not vinegar.All components of the dish are crushed, mixed and seasoned with mayonnaise, herbs are added at will.

Flywheels for this salad, and for many other dishes, are prepared for the winter as follows:

Pickled flywheels

The mushrooms are cleaned and washed thoroughly, the damaged and too large ones are sorted out, leaving no more than 5-6 cm in circumference with the caps.

Put in a saucepan, pour over water and bring to a boil, then boil for 10-15 minutes over low heat and pour the contents into a colander. Allow the water to drain, and at this time prepare the marinade. 1 tablespoon of salt and sugar is poured onto 1 liter of water, 2 small bay leaves, a few cloves of garlic and just a little cloves are added. After boiling, pour 1 tbsp. a spoonful of vinegar and put mushrooms in a saucepan. Boil in the marinade for 5 minutes, then put it in sterilized glass containers so that the liquid covers all the contents, and roll up.

Soups and stewed or fried side dishes are obtained from mushrooms, and baked in sour cream they can well claim to be an exquisite culinary masterpiece.

Flywheels are delicious edible mushrooms that are boiled, fried, used to make pickles. Among mushroom pickers, mushrooms are popular due to their taste.

How to collect and prepare flywheels?

Flywheels are harvested from mid-summer to mid-autumn. When collecting, you need to cut off only the fruit body, leaving the mycelium in the ground, so that the next year you can get a crop of moss. The collected mushrooms are sorted out, discarding the spoiled and wormy ones. Then they are thoroughly washed and various dishes are prepared from them. If there are a lot of mushrooms, you can store them in the refrigerator for some time, but not more than 2-3 days. It is better to freeze or dry the excess immediately. Before freezing, the mushrooms should be boiled in salted water for a while.

Flywheels can be pickled and salted. They are good because their caps do not need to be peeled off: it is enough to rinse and scrape the damaged areas with a knife. Marinades are prepared on the basis of vinegar with the addition of various ingredients. Boil the mushrooms before pickling. Mushrooms are salted hot and cold. In the first case, garlic is never added and boiled for a short time so that the mushrooms do not creep. Otherwise, the methods of salting mushrooms do not differ from other mushrooms.

Dishes made from mushrooms are very varied. It can be salads, soups, main courses, aspic. Mushrooms can be added to pizza, vegetable caviar, and pie filling. Dried mushrooms are used to add to various sauces. Cooked in any way, these mushrooms taste great.

Photo by: George Chernilevsky, public domain

What other types of flywheels are there?

The red flywheel is a fairly rare edible tubular mushroom that grows singly or in groups from mid-July to early October. Yields peak in August-September. Places of distribution - roadsides, as well as deciduous and mixed forests.

The cap of the mushroom is convex, but in the process of growth it becomes prostrate, cushion-shaped, with a diameter of about 8 cm. Its surface is smooth, dry, matte, velvety to the touch, red in color of varying intensity. The tubular layer is medium-porous, adherent, first yellow and then greenish.

The leg is rounded, thinner at the base, solid inside, about 8 cm high with a diameter of not more than 1 cm. The surface of the leg is smooth, dry, yellow at the cap, reddish-brown at the base. The pulp is thick, fleshy, soft in the cap, tough in the stem, with a pronounced mushroom smell and taste. On contact with air, the light pink color of the flesh quickly changes to blue.

The red flywheel belongs to the fourth category of mushrooms.It is eaten boiled, fried, pickled and salted.

Blackening flywheel (Blackening Boletus) Xerocomus pulverulentus (Opat.) J.E. Gilbert (Syn. Boletus pulverulentus Opat.) In the Sakhalin region is distributed on the island of Kunashir. In Russia, it is also known in the Far East (Primorsky and Khabarovsk Territories and Kamchatka Region), in the European part, in the Caucasus. Outside the Russian Federation - in Europe (Lithuania, Ukraine, Greece).

Biology and Ecology. The cap is 4 - 8 cm in diameter, cushion-shaped, then becomes almost flat, often with a lobed edge, tomentose, pinkish in young fruiting bodies, in mature ones - chestnut-brown, umber. The tubules are yellow. The pulp is yellow, turns blue on the cut and then turns black. The leg is 4.7 x 0.5-1.5 cm, cylindrical, straight or curved, velvety or dotted, bright yellow, sometimes purple or purple-brown in the lower third, intensely blue and black from pressure.

Limiting factors. Deforestation, fires, stripping and trampling of forest floor.

Goat flywheel mushroom in the photo

Fractured flywheel mushroom in the photo

Flywheel Boletus prunatus in the photo

Mosswheel

Mosswheel. belongs to the genus of tubular fungi and grows from early summer to autumn in coniferous, deciduous and mixed forests singly or in small groups. The cap is hemispherical, with time it becomes convex and then flat. From above it is velvety, dark green or brown-brown, spongy layer is bright yellow. The flesh is firm, pale yellow, white in old mushrooms, turns blue at the break. Mosswheel fully justifies its name and grows, as a rule, in moss. Different forests are suitable for the flyworm, but more often he prefers to settle in conifers and, more specifically, in pine forests.

The genus Mokhovik unites 18 species that are widely found in the temperate zones of the Northern and Southern Hemispheres.

Green flywheel - edible mushroom (3 categories), better at a young age. Chestnut moss is an edible mushroom. Red flywheel is an edible mushroom, although it is often damaged by larvae. Powdered flywheel is an edible mushroom. The Polish mushroom is a good edible mushroom. In central Europe, they say, it is valued on a par with white. Motley moss is one of the most popular mushrooms. Unfortunately, it is often damaged by larvae and quickly becomes moldy. Fried, boiled, dried, pickled. Semi-golden flywheel is a conditionally edible mushroom. Wood flywheel is a conditionally edible mushroom. Blunt-spore moss - conditionally edible mushroom Astraea moss is an inedible, non-toxic mushroom. The parasitic flywheel, the parasitic flywheel is an inedible non-toxic mushroom.

By nutritional value and taste, mushrooms are conventionally divided into four categories.

Category 1 includes the most valuable and delicious species that give excellent quality mushroom products (for example, white - birch, oak, pine, spruce; mushrooms - pine, spruce).

Category 2 includes good and rather valuable mushrooms that are not inferior in quality to the previous ones (aspen mushrooms, boletus mushrooms, blue mushrooms and aspen mushrooms).

The third category includes mushrooms that are collected only in the "mushroomless" (blue russula, autumn mushroom, flyworm).

Category 4 includes such mushrooms that most mushroom pickers usually bypass, and in rare cases only individual amateurs collect them. These are such mushrooms as oyster mushrooms - common, autumn, green russula, ram mushroom, marsh oil can.

Useful properties of a flywheel

Mosswheel is a first-class edible mushroom that can be used without prior boiling for cooking hot dishes, for pickling, pickling, and drying. The whole mushroom is used - the cap and the leg.

The flywheel contains a large amount of easily digestible proteins, sugars, various enzymes and essential oils. Mushrooms are very rich in extractive substances that give them a peculiar taste and smell, as well as enzymes that contribute to better digestibility and assimilation of food.

Almost all edible mushrooms contain vitamins A, B, B2, C, D and PP.Studies have shown that mushrooms are not inferior to grain products in terms of vitamin B content. Vitamin PP in them is the same as in yeast, liver, and vitamin D is not less than in butter.

To improve the digestibility and assimilation of the mushrooms, it is recommended to grind well.

It should not be forgotten that mushrooms contain easily oxidizing substances, which, when in contact with air, quickly darken and give such mushrooms an unattractive appearance. To avoid this, the processing of such mushrooms should be done as quickly as possible, trying not to allow the peeled mushrooms to stay in the air for a long time, but immediately immerse them in water. For one liter of water, be sure to add a teaspoon of salt and two grams of citric acid.

Dangerous properties of the flywheel

Like other types of mushrooms, mushrooms are considered to be a heavy food, therefore they are not advised to be used for chronic diseases of the gastrointestinal stroke.

The cap of the fly agaric is similar to the cap of the so-called panther fly agaric, which is one of the most poisonous mushrooms. Therefore, you need to look carefully at the back of the cap - in the fly agarics it is tubular, and in the fly agaric it is lamellar.

Flyworms can also harm those who are diagnosed with chronic liver or stomach diseases or allergies to mushrooms.

Carefully they should be given to children, not including babies under 3 years old in the diet. Also, remember that you should not collect mushrooms near roads and in forest belts from enterprises, as they accumulate harmful substances.

Also remember that you do not need to collect mushrooms from the roads and in forest belts from enterprises, as they accumulate harmful substances.

In this video, you can see the flywheel, as well as learn about its characteristic features. This information will be especially useful for mushroom pickers.

Parasitic flywheel (Pseudoboletus parasiticus)

Synonyms:

Cap: The dense and fleshy cap of the mushroom is hemispherical at first. Then the cap becomes flat. The surface of the cap is covered with fluff, so the skin is velvety in appearance. The diameter of the cap is about 5 cm. The mushroom is very small in size. Basically, the hat is brownish-yellowish in color.

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Rubric: regional news.

Stem: thin, usually curved. At the base, the leg narrows sharply. The surface of the leg is covered with small specks. The leg is colored brownish yellow.

Pores: Mostly pores with ribbed edges, rather wide. The tubules are short and descend along the stem. The tubular layer has a yellow color; in the mature fungus, the tubular layer becomes olive-brownish.

Spore powder: olive brown.

Pulp: not dense, yellow in color, almost no smell and taste.

Similarity: This is a special pain mushroom that has no resemblance to other mushrooms of this genus.

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The parasitic flywheel parasitizes on the fruiting bodies of fungi. Refers to the genus false raincoat.

Distribution: Occurs on the fruiting bodies of false raincoats. As a rule, it grows in large groups. Prefers dry places and sandy soils. Fruiting time: summer-autumn.

Useful and harmful properties

In terms of their nutritional properties and taste, Mokhoviki belong to the third, not the most valuable category. Their calorie content is low and amounts to 19 kcal per 100 g, which makes them a dietary product, and in terms of amino acid content, they are not inferior to meat.In addition, they contain a lot of vitamins (C, A, D, PP and group B), essential oils, extractive elements, micro- and macroelements, for which they are valued in vegetarian cuisine, and they also contain enzymes that help to better assimilate food.

Irina Selyutina (Biologist):

The whole flywheel is used for food - a leg and a hat. The skin is usually peeled off with a knife before cooking. The traditional way of preparing a flywheel is its hot salting, when the mushrooms are pre-doused with boiling water to avoid darkening and immediately after that they are dipped into boiling brine, and only enameled dishes are used. You can dry the mushrooms without rinsing in the oven, over the stove or in the sun, after cutting into pieces. This will give the dried mushrooms a pleasant light yellow color.

To better assimilate the mushrooms, it is better to chop them before cooking.

By the way. The pulp of mushrooms contains a large amount of compounds that are easily oxidized in air (react with oxygen), which darken very quickly, as a result of which the mushrooms acquire their unpresentable appearance. That is why peeled mushrooms should be immediately sent to water, into which 1 tsp is added to 1 liter of water. salt and 2 g of citric acid. This will protect your crop from browning.

Old mushrooms beginning to decompose (which is outwardly imperceptible) can cause harm to the body. They accumulate toxic waste products that can cause disorders of the digestive and nervous systems.

In addition, like any others, they should be used with caution in large quantities for people with diseases of the gastrointestinal tract, severe allergies. Also, do not offer mushroom dishes to children under 3 years old.

Interesting Facts

1. Sometimes mushroom pickers describe the Polish mushroom as the “twin brother” of the white one: it can be very difficult to distinguish them by their taste and appearance.
2. In the middle zone of the Russian Federation, green flyworm is affected by other microscopic fungi. Because of this, the spore-bearing layer becomes covered by the mycelium of the parasitic species (such fungi are called “deaf”). And this variety is rarely dried, because when it dries, an unpleasant odor appears. To avoid this situation, culinary experts advise removing the skin from the cap.
3. Mokhovik received the title of cosmopolitan mushroom. It is found almost everywhere, including the subarctic zone.
4. There are 18 subspecies in total. On the territory of the Russian Federation, 7 of them are found.
5. Flywheels have shown themselves to be excellent in artificial cultivation. They give a large yield in laboratory, greenhouse and summer cottages.
6. This mushroom is used in cooking in many different ways. It can be used to prepare both a traditional mushroom picker and exquisite gourmet dishes.
7. When cooked, the flywheels change color to a darker color, which can be less aesthetically pleasing. At the same time, the taste remains unchanged.

Flywheels have a unique taste and aroma, so many add them to their diet on an ongoing basis.