Purple peel (chroogomphus rutilus)

What mushrooms can be confused with and how to distinguish

Mokruha has a significant advantage over many other edible mushrooms - the absence of poisonous counterparts. It can only be confused with mushrooms from the genus Gomphidius.

Has similarities with wet fur:

1. Felt. In contrast to the purple appearance, it has a characteristic rough, felt skin covered with a white bloom over the entire surface of the body.
2. Spotted. The natural habitat is deciduous forests, where it is almost impossible to meet the purple type of mokruha. It also differs in the color of the cap, in the spotted one it is gray-brown.
3. Spruce. Forms mycoses with spruces when pine mushroom prefers pine. The color of the cap is gray with a slight bluish tinge.
4. Swiss. Like felt moss, it is covered with a skin, the structure of which resembles felt. Body color - ocher.
5. Pink. It got its name due to the color of the cap, which differs from the pine moss.

Previously, mokruha was equated with a purple webcap, but it is rather difficult to confuse it with this poisonous mushroom. Its leg is noticeably lighter, and the hat is red rather than purple. In addition, in the spider web, the plates are difficult to separate from the fungus, growing to the cap with peculiar teeth, when they descend along the leg in the mokruha.

Although mokruha is a related species, even an inexperienced mushroom picker will never confuse them. The main distinguishing feature of the oiler is the absence of plates, since the mushroom belongs to the tubular species.

Variability of purple worms

The appearance of these mushrooms changes depending on where they grow. Muds growing in gloomy spruce forests look like fruit bodies, swollen with mucus, and mushrooms growing in dry pine forests have more graceful shades, they are even less slimy.

Similar species

Spruce mud, or sticky, or slug is an edible mushroom that resembles purple purple, like many members of the family, but you can distinguish it due to the bluish color of the cap. The diameter of the cap is 5-12 cm. The shape of the cap varies from convex to open. The color of the hat is gray-purple with various shades. The leg is massive, its length reaches 12 centimeters, and its thickness is up to 2.5 centimeters. Its shape is cylindrical, the base is flattened.

Spruce peels form mycorrhiza, respectively, with spruces. They bear fruit abundantly in the summer in coniferous forests. In the west, spruce mokrukh are considered good edible mushrooms, but in our country their taste is considered rather mediocre.

Mokruha pink differs from mokruha purple bright pink color of the cap and lighter plates. The size of its cap is 3-5 centimeters, its shape is convex, and the skin is slimy, pink in color. Later, the skin fades, a yellowish color appears in the middle, and black-brown or black spots are noticeable in older specimens. The leg is rather strong, cylindrical in shape, narrowed at the base. The shade of the stem is pink or reddish.

Pink marsh - rather rare mushrooms. They grow in small groups or singly. They settle in coniferous forests, mainly in mountainous areas. You can often find mokrukha next to goats. Pink mokrukh bear fruit from summer to autumn. These are edible mushrooms, but of mediocre quality, they must be peeled off.

How to collect and store

Spruce bark grows from July to the end of October (less often it can be found in early November) in forests with coniferous trees (mainly spruce), sometimes it is found in mixed forests. The highest fruiting occurs from mid-August to the end of the first autumn month. A lot of wet fur comes out after a lot of rainfall.

The mushroom is quite common in the central and northern regions of Russia. It grows next to a spruce, in some cases - with a pine.It is found both in the grass under sunlight and in dark places among the moss. Spruce moss grow in groups. They can often be found in the vicinity of boletus.

A significant advantage is the absence of poisonous twins in the slug. On rare occasions, it can be confused with three other similar mushrooms that are also edible:

1. Mokruha is spotted. Its flesh has a red tint at the break. There are dark spots on the cap, and the spore powder has an olive color.
2. The mucous is purple. The pulp of the mushroom has an orange-brown hue, its plates are dark purple.
3. Butterlets. Mokrukhs with dark caps resemble ordinary boletus, but the latter have no plates.

It is important to remember the following rules before heading to the forest for mokrukh:

The mushroom must be carefully cut with a knife so as not to damage the mycelium.
It is better to collect the mushrooms in a separate basket, as they are capable of dyeing nearby mushrooms purple. In general, the entire crop must be harvested separately by type.
Do not collect too old copies

They may turn out to be rotten. You need to check the mushroom for worminess.
It is necessary to collect mokruh early in the morning, when they have not yet wasted all the moisture. So the product retains more useful components.
A good harvest can be obtained after a warm rain that passed the previous evening. After dry weather, it is best not to collect slugs.

It is advisable to process the prey on the day of harvest, so the mushrooms will not deteriorate and retain their useful properties. It is necessary to sort out mokrukh, clean them of dirt, earth and needles. Selected mushrooms are harvested in a cool place. You can freeze slugs. In this form, they are stored for 10-12 months. Before that, they must first be boiled.

Cooking recipes

Mokruha is great for preparing any dish, and you can prepare it in different ways.

IMPORTANT!

Wet moss should be treated as soon as possible after collection; in a warm room, it can accumulate harmful substances. The maximum shelf life of untreated yellow leg is one day.

Cooking the mushroom is easy, it does not require special skills and soaking.

Primary processing

At the initial stage of preparation of the yellow leg, it is necessary to remove the mucous membrane from its cap. After that, they are washed in running water, then you can boil, fry, salt and marinate. Dried and frozen mushrooms are good. They can be prepared by cutting along and spreading the halves in different directions, so the film is removed faster.

Cooking

It takes about 15 minutes, after which the liquid is drained, and the mokruhs are allowed to cool. When boiled, their color becomes lilac or, according to the name, purple, but the taste and smell remain unchanged. After that, the mushrooms can be subjected to other types of processing or added to the soup.

Pickling

For pickling, boil purple moss in salted water with a pinch of citric acid. After boiling, keep on fire for 20 minutes, drain the liquid, rinse the mushrooms, and then:

• pour water into a deep saucepan, add sugar at the rate of 90 g per 1 liter, allspice peas, cloves, salt, bay leaf and 100 ml of vinegar;
• put on fire, bring to a boil, add mokruh;
• after 20 minutes of boiling, they will sink to the bottom, then you can put them in jars, adding the marinade.

IMPORTANT!

The liquid should completely cover the mushrooms, and for greater safety, pour 1 tbsp of them on top. l. vegetable oil. Close the jars with lids and store in the refrigerator or cellar.

Freezing

After boiling, the product can be frozen. Then they will pamper you all winter with tasty and healthy purple fungi. It is enough, when they cool down, put them in portioned containers and send them to the freezer.

Frying

You can fry yellowlegs on your own, mixed with other mushrooms, as well as with onions and vegetables. Mushrooms baked with potatoes or meat are good. It is not necessary to fry them for a long time, it is enough to extinguish them a little, the color remains the same bright and unusual. Further cooking is not required, you can safely eat it.And scrambled eggs will be a good side dish.

Salting

After cleaning and preliminary boiling, purple mokruha is laid out in layers in a prepared container, sprinkling each of them with salt and your favorite spices. Most often, they use garlic, allspice peas, dried dill umbrellas and cloves. You can add bay leaves if desired.

Having covered the top layer with salt, you need to cover everything with gauze folded in several layers, put a wide plate on top and put oppression. After 5 days, juice will appear, which should completely cover the mushrooms. In this case, the gauze should be periodically changed or rinsed thoroughly. After 40 days, you can put everything in jars or put it right on the table.

According to reviews, salted pork rushes are not as tasty as pickled ones.

Drying

With this method of processing, the mushrooms should not be washed, it is enough to clean them of forest debris and remove the tasteless film from the cap. Drying is carried out outdoors or in the oven. The crumbs should become completely dry, having lost all the liquid, when pressed, they will break with a crunch.

It is allowed to start the process on the street, and then finish in the oven. Store such mushrooms in a closed jar or canvas bag. The only drawback of this method of harvesting a wet cake is its mucus, which is quite difficult to completely remove when cleaning.

Canning for the winter

To do this, you need to boil the yellow legs in salted water for 30 minutes, then drain the broth, rinse the mushrooms. It is better to cut large specimens, small ones can be left like that.

To prepare a marinade from 1 liter of water, you will need:

• boil it in a prepared container;
• add salt, spices (3 cloves, 1 laurel leaf, 3 peppers), currant leaves and finely chopped garlic (4 cloves);
• boil the mixture for 15 minutes, add 100 ml of vinegar and cook for another 5 minutes.

The marinade is ready, add mushrooms to it and keep on fire for another 15 minutes. After the yellow legs are put in sterilized jars, they are poured with hot marinade so that it completely covers them. Sterilized for 30 minutes, rolled up with lids and wrapped in a blanket. After a day, you can put it away for storage. Harvesting for the winter is not difficult and is similar to the process of preparing other mushrooms.

How to cook mushrooms

Mokrukha, like any other types of mushrooms, is soaked for several minutes, the top sticky layer is removed from the entire surface and washed thoroughly. Since these mushrooms are conditionally edible, they must be boiled. Many housewives claim that after preliminary processing, these gifts of the forest must be placed in salted water, brought to a boil and cooked over low heat for 15-30 minutes. However, in fact, long-term cooking of wet moss is undesirable. From this, their flesh becomes tough and fibrous. During heat treatment, the color of the mushrooms can change significantly: from a light pulp it turns dark purple, almost black.

They are not very good as an independent dish, but as an addition to a side dish or as part of a sauce, they are simply excellent and give an original taste to the main dish. It is difficult to confuse mokruha with something in the composition of the dish.

Interesting facts about purple moss

The German botanist Jacob Schaeffer first became interested in this mushroom, who at the end of the 18th century (1774) ranked his discovery as a type of champignon. Such a comparison has nothing to do with the appearance of wet fur, because it acquires such a color when notched or heat treated. Some researchers of the forest spaces still consider this mushroom a product of the fourth category. For all his impartial appearance, he is a rather useful gift that nature has presented to us. Its repulsive appearance did not prevent many peoples of the world from using the mushroom as a means of fighting viral and skin diseases.

The favorite location of purple moss is near pine and birch, where it reproduces quite actively through pores. In this fact, there is little interesting information, but at the same time, the yellowleg does not have imitators, under which inedible or life-threatening mushrooms are hiding.It is impossible to poison them if it does not grow near toxic enterprises.

It should also be remembered that removing the film from the cap is a prerequisite for using this product for food. Otherwise, even a person who is not picky about food will not be able to eat it.

Watch the video about purple moss: The composition of purple moss speaks more about the advantages of this mushroom than about its disadvantages. However, before eating something, you need to think about the consequences of such an action. It is better to enjoy a product that tastes good after consulting a doctor.

Definitioner

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.

Pileipellis (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.

Amyloid (Amyloid structure)

The structure is called amyloid if from Melzer's reagent (solution of 0.5 g of crystalline iodine + 1.5 g of potassium iodide + 20 ml of chloral hydrate + 20 ml of distilled water) turns blue, violet, sometimes almost black.

See Dextrinoid structure.

Purple peel (Chroogomphus rutilus)

Other names of the mushroom: Pine crust, slimy crust, shiny crust, purple crust, yellow-footed crust

Other names:

• Gomphidius viscidus
• Gomphidius rutilus

Mokrukha purple (lat.Chroogomphus rutilus) is an edible mushroom of the Mokrukh family.

External description

Hat: The diameter of the purple cap is 4-8 cm, at a young age - neat rounded shape with a blunt tubercle, with age it opens to a prostrate and even funnel-shaped. Color - peculiar, brown-lilac, with a wine-red tint; in young specimens, the central part is colored in purple tones; with age, the color becomes more uniform. The surface is smooth, very slimy when young, especially in wet weather. The pulp is thick, lilac-pinkish, without any special smell or taste.

Plates: Wide, extending to the stem, mauve when young; with age they acquire a dirty brown, almost black color. In young specimens, the plates are covered with a mucous private veil of lilac-brown color.

Spore powder: Dark brown, almost black.

Stem: The height of the stem of the purple moss is 5-10 cm, the thickness is 0.5-1.5 cm, often curved, usually slightly narrowed at the base. The color is the same as that of the cap, but somewhat lighter; the surface of the leg is silky, with ring-shaped remnants of a private veil, which become hardly noticeable at maturity. The pulp is fibrous, lilac-red, bright yellow at the base.

Spreading

Mokrukha purple grows from the beginning of August to the end of September in pine forests and in forests with an admixture of pine. In addition to pine, Chroogomphus rutilus forms mycorrhiza with cedar and birch. Occurs in small groups, relatively infrequently.

Similar species

At a respectable age, as well as in wet weather, all mokruhs are similar to each other. Spruce peel (Gomphidius glutinosus) cooperates, respectively, with spruce, and is distinguished by the bluish color of the cap. Pink bough (Gomphidius roseus) can be easily distinguished from Chroogomphus rutilus by its bright pink cap and lighter blades.

Remarks

It's funny to see how the perception of the fungus changes depending on where it actually grows. Spruce moss in a gloomy bearded spruce forest - a gray-gray monster, swollen with mucus and boasting of its own uselessness; a light dry pine forest, which has grown purple moss on its litter, paints this mushroom in elegant and slightly frivolous tones. Here it is very easy to believe that mokrukhs are close relatives of boletus; and even mucus, it seems, is no longer mucus, but simply "butter". However, you still don't want to collect them: alien, completely alien mushrooms, alien and not similar to anything tasty.

Mushroom photo Mokruha purple from questions in recognition:

LAT

Specifications:

Systematics:

Edible mushroom, belongs to the 4th flavor category. This mushroom not only looks unappetizing, but its name is not the most noble. However, in fact, purple moss is quite edible, although it is not considered a delicious mushroom. By the way, it is a direct relative of the butterdish and is quite good in salted or pickled form due to its dense, crumbly structure.