Does the mushroom fly blue

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Mutinus Ravenel mushroom: photo and description

In the photo, the mushroom mutinus Ravenel

Outwardly, this variety of mutinus has a similarity to the dog. You can meet him in the forest from the end of July until September. Most often it can be found:

• on soils rich in humus;
• in places of decaying wood.

It grows especially quickly after heavy rains.

Outwardly, it looks very strange and not attractive. With all his appearance, he seems to show that he is inedible. In addition, it emits a rather nasty smell. It is for this peculiarity that the people received the name "smelly morel".

See what the Ravenel mutinus looks like in the photo:

In the process of its growth, the fungus goes through two stages of development, like the canine mutinus. Initially, an egg-like formation appears above the ground. Its size is rarely more than 3 cm in diameter. A delicate film formation hides the rudiment of the leg of the body, it looks like a bright red process.

The egg has two lobes that break and allow the porous stem of the body to develop. Its length reaches 9 cm, and in diameter it is no more than 1 cm. Towards the end, the stem has a red pointed tip. In an adult fungus, the upper part is covered with mucus with spores, which has a dark olive tint and gives off the smell of carrion. It is during this period that flies begin to circle near the mushroom, which are attracted by this stench. Its pulp is tender and porous.

If you find a mutinus in the forest, then examine it carefully. Despite all its unpleasant appearance, the mushroom looks very extraordinary. Do not rip it off, as this species is quite rare in our area. Perhaps you will not see another such specimen for a long time.

Saprobiotic species of Basidiomycete fungi - this is how Canine Mutinus is characterized

Its unusual appearance will certainly attract the attention of a lover of quiet hunting, but you should refrain from collecting and eating this species, although the smell of mutinus will do everything by itself

Cooking recipes

Green moss mushroom is an edible species, it belongs to the second category in terms of taste. Both the hat and the leg are used for cooking, but it is best to use young specimens (adult fruiting bodies are often wormy). Flywheels can be pickled, canned, or cooked in addition to side dishes.

Primary processing

To do this, it is enough to wash the fruits, remove the skin from the surface of the cap, remove forest debris. It is not worth preparing old fruits, although the flywheel is not poisonous, but eating an overgrown specimen can cause intestinal upset. When preparing and washing the flywheels, wormy and bad ones should be removed.

Cooking

After cleaning, you should soak the mushrooms in boiling water for 5 minutes, so they will not darken and remain light and beautiful. For cooking, it is enough to put the peeled mushrooms in boiling water and cook for 30 minutes, then drain the broth, let the fruits drain and you can cook further.

Pickling

For pickling, the mushrooms after preliminary cleaning should be boiled in salted water. Prepare the marinade separately, for this you need to put on 1 liter of brine:

• 2 tbsp. l. salt;
• 2 tsp vinegar;
• 2 laurel leaves;
• 2 pcs. carnations;
• 5 pieces. allspice;
• 1 tbsp. l. Sahara.

Cooking process:

1. Boil water with spices.
2. Place the fruits in it and cook for 10 minutes.
3. Leave for three days in a cool place.
4. After 3 days, cook a new marinade from the same amount of ingredients.
5. Strain the finished mushrooms through a colander, rinse, put in jars and pour over a new marinade.

After 2 weeks, the pickled mushrooms will be ready.

Freezing

To freeze the green flywheel, after preliminary boiling, it is enough to let the fruits drain completely in a colander, or put them on a napkin. When the excess moisture is gone, the product is laid out in prepared containers or bags and sent to the freezer.

Frying

Pre-cooked and boiled mushrooms are fried. You can add onions, carrots or sour cream to prepare a delicious dish when frying. They make a wonderful sauce or addition to a side dish.

Salting

After cleaning and boiling the mushrooms, you should let the liquid drain and start putting it in a prepared container, at the bottom of which salt is already poured. For salting, you can use the following spices:

• Dill;
• garlic;
• leaves of currant, cherry, horseradish, laurel;
• cloves;
• allspice peas.

Other seasonings are also used, they are used at will, but you can get by with just one salt. Cooking process:

1. The mushrooms are laid in layers, each of which is sprinkled with salt and spicy leaves are laid out.
2. From above, cover everything with gauze folded in several layers, press down with a plate on which to place the load.

It will take 40 days to pickle the mushrooms. From time to time, the gauze should be removed and rinsed, or replaced with a new one. Arrange the fruits in jars, pour the resulting brine and put in a cold place (you can roll up).

Drying

It is good to use green mosswheel in a dried form, it makes excellent sauces and soups. The washed and peeled mushrooms are strung on a thread and hung in the sun, if the weather is rainy, then you can use the oven for this purpose.

Canning for the winter

For preservation for the winter, it is best to use only caps of young or middle-aged mushrooms. They should all be checked for rot and worms. For 1 kg of green mushrooms, you will need to boil a liter of water with the addition of:

• 1 tbsp. l. salt;
• 1 PC. laurel;
• 3 allspice peas;
• 3 carnation buds.

After boiling the composition, you need to do the following:

1. Dip the fruits into it and cook until all the mushrooms are at the bottom.
2. Strain the mushrooms through a colander, rinse under running water, allow time to drain.
3. Then you need to lay the caps in layers in a large dish (it is better to use enamel), sprinkling each time with salt and spicy leaves (oak, cherry, horseradish, dill umbrellas).
4. You can add garlic, currant leaves, cloves and laurel (to taste) as desired.
5. Cover the top with gauze, install the load.

Mushrooms should be salted in a cool place, and after 15 days you can try them or roll them up for the winter. The main storage condition is a cool room.

Polish mushroom benefits. Polish mushroom - white, a detailed description with a photo

Description

The Polish mushroom is often called the boletus, and the moss, and the pansky mushroom. He prefers coniferous forests and sandy soils, rarely settles in deciduous forests. The Polish mushroom grows throughout the summer and until the very end of autumn - it can be found even in November, when other types of mushrooms have long since "departed". In our country, it has received the greatest distribution, it has a pleasant taste and fleshy pulp. The caps of young mushrooms have a matte surface, which becomes darker and shinier over time (see photo).

Beneficial features

These wonderful mushrooms have countless health benefits. They contain more than fifteen amino acids, which have the best effect on human memory, reduce the risk of atherosclerosis and increase mental activity. Vitamins of group B, of which there are a lot in the Polish mushroom, strengthen and maintain the normal functioning of the nervous system, renew nerve cells, and also have a beneficial effect on the condition of the skin, hair and nails. In terms of vitamin B content, Polish mushrooms compete with many vegetables and even cereals. Another interesting property of mushrooms is the ability to cleanse the body of toxins and metal salts. This was made possible thanks to the chitin contained in the mushrooms.

Cooking use

Polish mushrooms are frequent guests in the kitchen.They have a delicate taste and pleasant aroma, retain all their beneficial properties during heat treatment and practically do not boil down. The most delicious are sauces, soups and gravies made from Polish mushrooms, and they are also great for frying, grilling and even very tasty as a filling for pies and pizzas.

Before cooking, they need to be washed well and cleaned of "forest debris". There is no need to remove the thin skin from the mushrooms. The only thing is that you should not eat them raw, for example, using them in salads, it is better to boil or fry them first. Another popular dish is stuffed mushrooms. They are convenient for stuffing thanks to their large bonnet and sturdy constitution.

Polish mushroom benefits and treatment

The benefits of Polish mushrooms for the body can hardly be overestimated. The ß-glucans contained in mushrooms strengthen the immune system and fight malignant tumors. Melanin contained in mushrooms is the strongest natural antioxidant, and nicotinic acid strengthens the walls of blood vessels and heart muscle. Including mushroom dishes in your diet, a person helps to renew the body, the processes of digestion and hematopoiesis. They have a very good effect on the activity of the brain, improve memory, relieve chronic fatigue.

In folk medicine in many countries, mushroom tinctures were used to treat most skin diseases, as well as diseases of the gastrointestinal tract. In addition, mushroom broths were given to sick people in the same way as chicken broths are now.

A mushroom that looks like a flywheel. Does the mushroom fly blue

Sometimes in the forests there are fungi growing in areas overgrown with moss. These are flyworms belonging to the genus Bolet. They got their name from their place of growth. Among them, there are species unsuitable for human consumption. To make sure whether the mushroom found is edible, determine whether the flywheel turns blue on the cut or not.

Does the mushroom fly blue

Distribution locations

Flywheels grow mainly in coniferous forests, and sometimes they can be found in mixed forests of temperate latitudes, on the slopes of ravines, at the bases or in the trunks of fallen trees. Most often they grow one at a time, less often - in small groups, forming a dense plexus of mycelium and moss. In addition to mycorrhizal species, soil saprotrophs are also present among the moss. Mass collection period: from early summer to late autumn. Among them there is an interesting species - parasitic flyworm, the place of residence of which is the fruiting bodies of pseudo-raincoats.

White mushroom: description, types, photos

White mushroom is the most delicious, nutritious and valuable representative among the whole kingdom of mushrooms. Even inexperienced mushroom pickers easily recognize the porcini mushroom and fill their baskets with it.

Let's take a closer look: a description of the porcini mushroom, when to pick porcini mushrooms, where the porcini mushroom grows, the types of porcini mushrooms and useful properties, how to grow porcini mushrooms in the country.

Why is this mushroom called white? The white mushroom got its name in ancient times. Due to its marbled white pulp, even after drying and heat treatment, the pulp remains white, as opposed to darkening mushrooms. Some also call it boletus, wood grouse, mullein.

White mushroom description

The porcini mushroom has a delicate aroma and piquant taste. The cap of a mature mushroom grows on average 7-30 cm in diameter.But in some latitudes, with heavy rainfall, you can find a porcini mushroom with a cap diameter of 50 cm.

The color of the cap is from light brown to dark brown - it all depends on the trees under which the mushrooms grow.

In a young mushroom, the cap has a convex shape; with aging, the cap becomes flat.

In dry and windy weather, the cap of the mushroom becomes covered with small but deep cracks, damaging the mushroom. In rainy weather, a film of mucus is visible on the top of the cap.

A ripe mushroom has a juicy, dense, fleshy pulp of an attractive white color.

The leg of the porcini mushroom reaches a height of 12 cm, the diameter of the leg is 7 cm.The shape of the stem is barrel-shaped or clavate, which distinguishes the porcini mushroom from other mushrooms. The stem color ranges from white to deep brown.

Where do porcini mushrooms grow?

The porcini mushroom grows on all continents, with the exception of cold Antarctica and arid Australia.

Most of all white mushroom is found in coniferous-deciduous forests with pine, oak, birch, spruce. They prefer to grow under trees over 50 years old, like lichens and places covered with moss.

The weather for the growth of mushrooms should be warm and rainy - June - August, the temperature is 15-18 degrees, September - 8-10 degrees. Prefers warm foggy nights - this is the time of harvest.

The porcini mushroom does not like waterlogged places - peat bogs and swamps.

The growth of porcini mushrooms begins in June and lasts until September, the mass harvest is in August. In the southern regions it can grow up to October.

Mushrooms grow in columns-rings and families, so if you meet only one mushroom in the forest, you will certainly find more.

Types of porcini mushrooms - photos and names

Porcini mushrooms are of different types depending on the habitat.

Oak porcini mushroom - the cap is brown, not brown with a grayish tinge. The pulp is loose, not as dense as that of birch forms. Occurs in oak forests from June to October.

Pine porcini mushroom is a large cap with a dark color. The pulp under the skin is brown. Can be found in pine forests. The leg of the mushroom is thick and short.

White birch mushroom - a light, almost white cap with a diameter of 5-15 cm.It grows exclusively under birch trees in birch forests and groves. Can be found from June to October singly and in groups.

Spruce cep is probably the most common type of cep. The leg is elongated and has a thickening at the bottom. The hat is reddish-chestnut. The spruce mushroom can be found in spruce and fir forests.

False white mushroom (gall mushroom) - the main difference from the white fungus - when cut, the pulp of the false mushroom darkens and becomes pinkish-brown. The cep remains with white flesh in the cut.

The gall fungus has a pronounced mesh on the stem, which the edible white does not.

The tubular layer of the bile fungus is pink; in a real white fungus, this layer is white or yellowish.

A gall mushroom with a bitter pulp that does not change even after boiling and frying, unlike an edible one.

Useful properties of porcini mushrooms

Porcini mushrooms contain a large amount of minerals - therefore, this is the most useful and popular mushroom.

The pulp of the porcini mushroom contains an optimal amount of selenium, which is able to cure cancer at an early stage.

The pulp also contains calcium, iron and phytohormones.

The white fungus contains riboflavin, which helps to normalize the thyroid gland, improves hair and nail growth.

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.

Larch flywheel (Psiloboletinus lariceti)

Synonyms:

• Boletinus lariceti
• Larch boletin

Psiloboletinus is a genus of fungi of the Suillaceae family. It is a monotypic genus containing one species, Psiloboletinus lariceti. The species was first described by the mycologist Rolf Singer in 1938 as Phylloporus. Alexander H. Smith disagreed with Singer's general concept, concluding: “Regardless of which arrangement of the type species Psiloboletinus is ultimately made, it is clear that there are no clearly distinguishable characters by which the genus could be recognized. based on Singer's descriptions ”.

"Larch" - from the word "larch" (a genus of woody plants of the pine family, one of the most common species of conifers), and not from the word "deciduous" (Deciduous forest - a forest consisting of deciduous trees and shrubs).

Description

Hat: 8-16 cm in diameter; under favorable conditions, specimens with caps of about 20 centimeters are possible. In youth it is convex, with a strongly tucked inward edge, then flat-convex; in very adult mushrooms, the edge of the cap is not tucked up, it may be slightly wavy or lobed. Dry, felted or tomentose-scaly, velvety to the touch. Brownish, ocher-brown, dirty brown. Flesh in the cap: dense (not loose), soft, up to 3-4 cm thick. Light yellowish, light buffy, very pale, almost white. Turns blue at a break or cut.

Hymenophore: tubular. The tubules are large, wide, with thickened side walls, and therefore visually form a semblance of plates. They run down strongly on the leg, where they become elongated, which is why their visual resemblance to the plates increases. The hymenophore is yellow, light in youth, then yellowish-brownish. When damaged, even minor, it turns blue, then turns brown.

Spores: 10-12X4 microns, cylindrical, fusiform, brown-yellow with drops.

Leg: 6-9 centimeters high and 2-4 cm thick, central, can be thickened at the bottom or in the middle, velvety. In the upper part it is light, in the color of the hymenophore, yellowish-brownish, below it is darker: brownish, brownish, dark brown. Turns blue when pressed. Whole, sometimes with a cavity. The flesh of the leg: dense, brownish, blue.

Ring, bedspread, volva: none.

Taste and smell: mild mushroom.

Ecology

It grows only in the presence of larch: in larch forests and mixed forests with the presence of birch, aspen, under larch.

Season and distribution

The peak of fruiting occurs in August-September. It is well known only on the territory of Russia, found in Western and Eastern Siberia, Amur region, Khabarovsk Territory, in the Far East, especially often and abundantly bears fruit on Sakhalin, where it is called "Larch moss" or simply "moss".

Edibility

The mushroom is edible, there is no data on poisoning. It is used for making soups, salads, main courses. Suitable for pickling.

Similar species

A slender pig in some growth stages can be mistaken for a larch flywheel. You should carefully look at the hymenophore: in the pig it is lamellar, in young specimens the plates are wavy, so that at a cursory glance they can be mistaken for large tubes

An important difference: the pig does not turn blue, but turns brown when tissue is damaged

Gyrodons are quite similar to Psiloboletinus lariceti, you should pay attention to the ecology (type of forest). Goat, it differs in the color of the flesh in the damaged areas, its flesh does not turn blue, but turns red

The goat, differs in the color of the flesh in the damaged areas, its flesh does not turn blue, but turns red.

Healing properties

Purposeful studies were carried out, there are works on the thrombolytic properties of enzymes of basidal fungi (Botanical Institute named after V. L. Komarov, Russian Academy of Sciences, St. Petersburg, Russia), where there is a high fibrinolytic activity of enzymes isolated from Psiloboletinus lariceti. However, it is too early to talk about widespread use in pharmacology.

Note: The photographs from the questions in "Recognition" are used as illustrations in this article. If you have good photos of this mushroom, please share.

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