Brown pecica (dark chestnut, chestnut, peziza badia): what it looks like, where and how it grows, edible or not

The edibility of the petsica mushroom

Pecitsa is an edible mushroom that differs from many edible mushrooms in that its taste and smell are practically not expressed. For eating, petsitsa are boiled and fried, added to salads and stews. During heat treatment, the color of the mushroom is lost. Petsitsa is also salted, pickled, added to various assorted mushrooms, salted and pickled petsitsa retains its color. In addition, pecitsa is used as a decorative element in salads and other dishes. Dried pepper is used to prepare a powder that is added to sauces and seasonings to give them their characteristic orange color.

Pecica mushroom has a high content of vitamin C, which increases the body's resistance to infections; this mushroom is recommended to be eaten during epidemics of viral diseases. Pecitsa perfectly helps the body to strengthen the immune system and recover from the winter, the season of colds and flu.

Pecitsa is also used for various inflammations, as a cleansing agent for cancer patients after a course of chemotherapy, and residents of large cities with a polluted environment.

In addition, the mushroom is used for various eye diseases, developing age-related hyperopia, it strengthens weak eye muscles and accelerates metabolic processes.

Pecitsa varia (Peziza varia) how it looks, where and how it grows, edible or not

Pecitsa changeable: photo and description

Pecitsa varia (Peziza varia) is an interesting lamellar mushroom that belongs to the genus and family of Pecitsia. Belongs to the class of discomycetes, marsupials and is a relative of stitches and morels. Previously, it was distinguished by mycologists as a separate species. Recent Research at the molecular level proved that the species considered to be separate can be attributed to one large genus.

What does a changeable petsitsa look like?

Fruit bodies are bowl-shaped, do not have the usual caps. Young petsitsa changeable takes the form of a spherical cognac glass slightly open on top. As it grows, the edges straighten, taking on a funnel-shaped, and then a saucer shape with a pronounced depression in the place of growth and sides curled inward.

The edges are uneven, wavy, slightly ragged, jagged. There are chaotically spaced folds. The surface is smooth, brilliantly moist, like a varnish. The color is even, without differences, the color of coffee with milk, slightly greenish or brown shades. It can be creamy and golden-red. The outer surface is dull, with tiny hairs or scales, light, white-gray or yellowish. It can grow up to 15 cm. Its usual size is 4-8 cm.

The leg is missing. Some specimens have a small pseudopod. Spore powder is pure white. The pulp is gray or brown in color, with five to seven distinct layers.

Where and how it grows

The changeable pecitsa loves rotten, semi-rotten wood, saturated forest soil or old fires. The mycelium begins to bear fruit in the spring, when the weather is rather warm and the snow melts, it even got the name of the snowdrop mushroom. They continue to grow until the October frosts, and in the southern regions up to persistent frosts.

It occurs quite often, in small closely planted groups, in forests, gardens and parks. Distributed in the Krasnodar Territory and throughout Russia. It can also be seen throughout Europe and North America.

Is the mushroom edible or not

There are no exact data on the toxicity or edibility of this type of mushroom. The fruit body has an unsightly appearance, a thin rubbery flesh that is tasteless and devoid of any odor. The culinary value tends to zero, which is why the mushroom is considered inedible.

Doubles and their differences

Pecitsa changeable is extremely similar to the fruit bodies of the varieties of its own family. Their differences are minimal and almost invisible to the naked eye.Fortunately, no poisonous counterparts were found in the fungus.

Pecica ampliata (widened). Inedible. Does not contain toxic substances. As it grows, it acquires a pie-shaped, diagonally elongated shape and, as if smoked, brown-black edges. The color of the outer side is brownish-sandy.

Pecitsa Arvernensis (Auverne). Non-toxic, inedible due to low nutritional value. Has a darker color of the surface and pulp, the edges are smoother. You can often see a rudimentary pseudopod. The pulp is brittle, without pronounced layers.

Pecitsa repanda (blossoming). It is classified as an inedible mushroom due to its thin, tasteless pulp. The edges of the bowl are not wrapped, more elongated, for which they received the nickname "donkey ears".

Pecica micropus (small-legged). Inedible due to low nutritional value. The pulp is brittle, slightly layered. Its main difference from the changeable petsitsa is a pronounced pseudopod and small size, 1.5-6 cm in diameter.

Pecica Badia (brown). Non-poisonous, inedible. Fruit bodies have a rich brown and dark chocolate color, grow up to 16-18 cm.

Pecitsa changeable also bears great similarity to the fruit bodies of the genus Tarzetta (barrel-shaped, bowl-shaped, and others). They are distinguished by a pronounced pseudopod, light coloration of the outer side and miniature size, from 10 to 30 mm. Inedible due to their small size and low nutritional value.

Conclusion

Pecitsa changeable grows in forests on fallen trees and old stumps. It is found in gardens, parks and fields, on semi-rotted sawdust, in dead woods. Feels great on soil rich in woody humus. Has an original bowl shape. Its entire inner surface is a spore-bearing layer, the outer is sterile. The fungus can be found throughout the Northern Hemisphere in small groups from May to October. It has no nutritional value due to its thin, tasteless pulp, there is no exact data on the toxins or poisons it contains.

Cooking applications

Mostly a saucer is used to decorate dishes.

Mushroom pickers do not often pay attention to a small and bright fungus, more often they attribute it to poisonous. For cooking, the recommended time is about half an hour.

Frying the saucer will preserve its color by shortening the cooking time.

The nutritional value of aleuria belongs to the 4th category, which indicates a low value and weak taste.

How to cook stewed saucers in sour cream?

For cooking you will need:

• aleuria - 0.5 kg;
• sour cream - 0.5 l;
• onions - 150 g;
• dill or parsley - half a bunch;
• salt, pepper to taste;
• vegetable oil - 60 ml.

Step by step cooking

1. Wash the mushrooms in warm water, peel.
2. Boil for half an hour.
3. Pour out the water, put the mushrooms.
4. Fry in a pan with the addition of oil until half cooked.
5. Add the onion, cut into rings, continue to fry.
6. After three minutes, add sour cream, herbs and simmer for another 15 minutes under a closed lid.
7. Finally, season with salt and pepper.

Mashed potatoes, any cereals and fresh vegetable salads are perfect for a side dish.

Soup preparation

To make the first aleuria dish, you need dried mushrooms.

Ingredients:

• saucers - 50 g;
• potatoes - 4 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• bay leaf - 1 pc .;
• water - 1.5 l;
• dill and parsley to taste;
• salt and pepper;
• butter - 30 g.

Step by step cooking

1. Wash the mushrooms with running water, pour boiling water over.
2. Finely chop the onion, grate the carrots and fry in a pan with melted butter.
3. Chop the aleuria and throw it into boiling water.
4. Add the potatoes (diced) to the pot after 10 minutes.
5. Put the fried onion and carrot in the broth and cook for another third of an hour.
6. At the end, add bay leaves, herbs, salt and pepper, cook for a couple of minutes. The soup will taste better if it is infused a little.

Salad recipe

If the aleuria is not fried too long, then it can decorate any dish. A warm salad with broccoli and mushrooms can be prepared with bright and beautiful cucumbers.

Ingredients:

• pasta (horns, shells) - 450 g;
• saucers - 450 g;
• broccoli - 450 g;
• ricotta - 450 g;
• fennel - 1 pc.;
• parsley to taste;
• thyme and red pepper - 1 tsp eachl .;
• lemon zest and chopped garlic - 1 tbsp each l .;
• bell pepper - 1 pc.;
• salt, olive oil.

Step by step cooking

1. To prepare the salad, you need to boil the mushrooms for half an hour.
2. Put the pasta to cook.
3. Cook broccoli and fennel until half cooked.
4. In a saucepan with butter, sauté finely chopped red pepper and garlic for no longer than 4 minutes. Add citric acid, stirring constantly.
5. Put red pepper, mushrooms in a saucepan and continue to simmer for a quarter of an hour.
6. Add broccoli, fennel (cut into strips), thyme.
7. Place the pasta, boiled until half cooked, parsley, salt.
8. Remove from heat, cool. Before serving, chop the ricotta into a salad and sprinkle with herbs.

Nutritional properties

The taste of mushrooms is gentle, not pronounced; those who prefer exotic dishes will like it more. Dried aleuria is good in soups. After cooking, it becomes crispy, which has gained popularity among amateurs.

Overripe mushrooms, as well as those growing near industrial enterprises and highways, are not used for food. Such aleuria can harm the body.

The saucer contains in small quantities:

• vitamins B1 and B2;
• vitamin PP;
• a lot of vitamin C.

Calorie content is low, only 22.7 kcal per 100 g, the bulk of which are:

• proteins - 2.9 g;
• carbohydrates - 2 g;
• water - 92.8 g.

Description of petsitsa changeable

The shape of young fruiting bodies resembles a hemisphere or bowl. Over time, the correctness of the shape is lost, the fruiting body straightens and becomes like a saucer. The edges of the mushroom are often uneven, torn. This mushroom is called "mutable" for its irregular shape, it is impossible to find two identical fruiting bodies. The inner surface of the mushroom is smooth, brown in color, and the outer surface is grainy, with a matte bloom. The outside of the mushroom is lighter than the inside. Its diameter is 2-6 centimeters. The color of the fungus can vary greatly from gray-brown to brown.

The pedicle is most often absent, but sometimes a rudimentary pedicle is present. The pulp is very thin and brittle. The color of the pulp is white. It does not stand out with a special taste and smell. In the cut of the pulp, you can see at least 5 layers under a magnifying glass. The spores are transparent, oval in shape. Spore white powder.

Spread of petsica volatile

Pecitsa changeable grows on strongly rotted wood, it can also settle on the soil, but the soil must be saturated with wood waste. In addition, Pecitsa changeable grows in places of fires.

These mushrooms are quite common, but they grow in small numbers. Fruiting petsitsa changeable from January to February, which is usually not typical for mushrooms.

Evaluation of the palatability of Pecica volatile

There is no information about the toxicity of these mushrooms, but their nutritional value is low, therefore they are classified as inedible species.

The similarity of petsitsa changeable with other mushrooms

In the genus Pecitsa there are several representatives similar to the Pecitsa varietal, and it is almost impossible to distinguish them in the field. Ragged edges and irregular shape are a characteristic feature of the petsitsa changeable.

Other mushrooms of this genus

Orange pecitsa is a conditionally edible mushroom. The diameter of its fruiting body can be up to 10 centimeters. Its shape changes from spherical to saucer-shaped. The edges of the mushroom are wavy. The color is bright orange, lighter on the outside. The pulp is thin, orange, odorless and tasteless.

These mushrooms grow in coniferous and deciduous forests. They settle on damp sandy soil, choosing well-lit places. Mostly found in large groups. Orange pecica bears fruit from August to September.

Bubble pecica is a conditionally edible mushroom. Young mushrooms have bubble-shaped fruiting bodies; in old age, the shape is similar to a bowl with torn edges.The diameter of the fruiting body of the bubbly pezzitsa is 5-15 centimeters. The surface of the mushroom is sticky. It is brown on the inside and lighter on the outside. The pulp is brittle, fibrous, tough, odorless and tasteless.

Platypica bears fruit from May to October. These mushrooms settle in forests of various types and in gardens. Found under birches and aspens. Choose wet places. They grow singly or in groups, when several mushrooms grow together, their fruiting bodies are often deformed

LAT Peziza varia Conditionally Edible cerea, Geopyxis micropus, Geopyxis varia, Humaria varia, Macroscyphus cereus, Octospora varia, Otidea micropus, Peziza cerea, Peziza micropus, Peziza repanda, Plicaria micropus, Plicaria repanda, Pustularia cerea

Specifications:

Systematics:

This species belongs to those mushrooms that cannot be classified as rare or tasty. Maximum, it can be called interesting. It is made so by the unusual shape of the fruiting body, which makes newcomers doubt that there is a mushroom in front of them at all. Many publications and sources attribute petsitsa to inedible mushrooms, but the reason for this is not at all toxicity. The fact is that the pulp of this family of mushrooms is completely devoid of any taste and aroma. Combined with the fact that there is little of this pulp in the mushroom, we get an object that is unlikely to seriously interest lovers of quiet hunting. However, in theory, they can be eaten without any unpleasant consequences for the body.

Edibility, description and photo of the mushroom

Orange aleuria (lat.Aleuria aurantia) belongs to the Pyronem family of the order Pecitse section of Ascomycetes. This mushroom can also be called orange pecica, pink-red saucer or orange saucer. In science, it is better known under the names Helvella coccinea, Peziza aurantia, Scodellina aurantiaca.

Aleuria is considered conditionally edible, which means that heat treatment is required before consumption, although this mushroom can often be seen as a decoration for salads. Pecicea has no particular smell or taste. Its color is very intense - orange, the outer part of the cap is lighter and dull, covered with a light "fluff".

A young mushroom looks like a pink ball, but as it grows, the cap opens, becomes like a saucer, while the edges remain raised. The size of the cup is usually no more than 4 cm, rarely can reach 8 cm. There are practically no legs, the flesh is white, fragile and thin.

Pecica (Peziza vesiculosa) what it looks like, where and how it grows, edible or not

Bubble petsica: photo and description

Pecica vesiculosa (Peziza vesiculosa) is a member of the Pezizaceae family, the genus Peziza (Pecitsa). The mushroom is very unusual in appearance, thanks to which it got its name.

What does bubble gum look like?

The pecidae is a medium-sized fungus, reaching 2 to 10 cm in diameter. The young specimen looks like a bubble, but has a hole in the upper part. As it grows, the fruiting body opens up, acquiring a cupped shape. The old mushroom has jagged ripped edges. There is a false stem, inconspicuous, small in size.

The outer side is sticky, waxy to the touch, pale ocher. Inside it is darker, in the center of adult specimens one can observe the presence of peculiar formations in the form of bubbles.

The flesh is brownish in color, firm, relatively thick for its size. The structure is waxy. With high humidity, the pulp is translucent. The smell is absent, as is the taste.

The spore powder is white; the spores themselves under the microscope have an elliptical shape with a smooth surface.

Where and how it grows

Pecidae are common.It grows everywhere throughout Europe, as well as in North America. In Russia, it can be found in all regions with a temperate climate.

Prefers nutrient-rich soils, can be found on rotten deciduous wood, litter, sawdust and in places where organic fertilizers (manure) accumulate. It grows in various forests, forest plantations and beyond.

Fruiting is long, the period is from late May to October. Fruiting bodies are located in groups, often large.

Is the mushroom edible or not

The bladder petsica has no nutritional value due to its lack of taste. But the mushroom still belongs to a number of conditionally edible.

Doubles and their differences

Bubble petsitsa can only be confused with similar species, namely:

• brown pepper - it is conditionally edible, it is smaller and smoother without gaps, the color is much darker;
• changeable petsitsa - refers to inedible species, practically does not differ in appearance, but upon careful examination on the outside, you can notice the presence of small hairs.

Conclusion

Bladder pizza is a conditionally edible mushroom, but due to its thin and tasteless pulp, it does not represent culinary value. But it is worth noting that the mushroom itself is widely used in Chinese medicine, as an assistant for strengthening immunity, as well as in the treatment of gastrointestinal tumors.

Useful properties and possible harm for children and adults

Marsupials, which include aleuria, contain chitin, help lower cholesterol and interfere with the absorption of fats in the intestines. Other valuable properties of the saucer:

• strengthen the gums;
• improve vision;
• help fight obesity;
• help to increase immunity;
• reduce stress levels;
• fight viruses, fungal infections and parasites;
• reduce the likelihood of tumor formation.

But there is also a downside to using a mushroom:

1. With frequent use, it can provoke a disruption of the gastrointestinal tract.
2. Not recommended for patients with pancreatitis, gastritis, peptic ulcer, liver disease.
3. Forbidden for pregnant and lactating women.
4. It is not recommended for children under 7 years of age to eat.

Pecitsa properties

|
|

How much is a peppercorn (average price per 1 kg.)?

Moscow and Moscow region
250 p.

In addition to stitches and morels, other amazing mushrooms are often found in the spring forest. For example, small, brightly colored mushrooms, which at a young age resemble miniature bowls, and over time spread out on the ground and become more like saucers or plates, for which they are popularly called saucer mushrooms. However, scientifically, these unusual mushrooms are called petsitsa.

In fact, the petsitsa is the closest relative of the stitches and morels - they all belong to the Marsupial class. In order to understand what unites such different mushrooms, it is enough to remember that their spores are located on the surface of the morel cap. In addition, if you stretch this hat, straightening all the folds and giving the shape of a bowl, you get a real petsica.

Pecits mainly grow on the ground, however, they are able to master more interesting habitats. For example, some species of platypets eagerly inhabit the places of former bonfire sites, which is also similar to morels, which often occupy places of fire.

Regarding the size of pecits, you can see that these are not very large mushrooms, the diameter of which is mainly 1-5 centimeters (although there are rare specimens up to 10 centimeters). The color of pecits is diverse - depending on the type, mushrooms can be yellow, purple, brown, gray and even bright red.

So, for example, one of the species of these mushrooms - brown petsitsa - prefers to live on ordinary forest soils, though moist.Often, the small diameter, chocolate-brown fruit bodies of these pecites can be found in the forest on the soil or on dead wood. Forming a bowl, the edges of the cap are slightly turned up. By the way, most authors attribute this species to inedible mushrooms.

In addition, the bubble gum (Peziza vesiculosa) is a permanent inhabitant of gardens and greenhouses. Sometimes she even settles in flower pots, while growing in large groups and deforming. The flesh of the bubbly platypus is rather tough, brittle and waxy.

But the brightest and most eye-catching is the orange pecica, which has a very thin orange pulp, which resembles a piece of orange. It is she who is most often collected by mushroom pickers.

Regarding the gastronomic qualities of petsits, it must be said that this kind of mushrooms is quite edible, but their distinctive feature is the complete absence of any taste. Undoubtedly, you can fry or pickle (pickle) prepared pecice, but it is best to use them to decorate salads, as their attractive appearance and bright color will significantly enrich the aesthetic side of the finished dish.

False doubles

Aleuria has neither poisonous nor edible counterparts. But there are mushrooms similar to her. Among them, it is worth noting the Scarlet or Elf Cup of Sarkoscif, but it is distinguished by its bright red or even scarlet color. Sarcoscifa is edible.

Sarcoscif alai

Another mushroom - Melastica hairs resembles aleuria, but has a smaller size, saturated red color and has black hairs along the edge of the cap. This mushroom is considered poisonous.

Hair melast

The photo shows the difference between these types of mushrooms.

Thyroid dyscina belongs to the order of pecaceous, like aleuria, but has an uneven surface of the cap, as well as a brown or red color. The mushroom is edible.

Synonyms

In 2002, based on the results of morphological and molecular studies, mycologists Hansen, Lesso and Pfister concluded that the boundaries between species Peziza varia, P. cerea, P. repanda and P. micropus very vague and undetectable, which prompted them to combine these four species into one polymorphic one under the earliest name - Peziza varia... Despite this, the other three names are still often used in the literature.

• Aleuria cerea (Sowerby) Gillet, 1881
• Aleuria micropus (Pers.) Gillet, 1881
• Aleuria repanda (Pers.) Gillet, 1881
• Aleuria varia (Hedw.) Boud., 1905
• Discina repanda (Pers.) Sacc., 1889
• Galactinia cerea (Sowerby) Le Gal, 1962
• Galactinia micropus (Pers.) Svrček, 1962
• Galactinia repanda (Pers.) Le Gal, 1962
• Galactinia varia (Hedw.) Le Gal, 1962
• Galactinia vesiculosa f. cerea (Sowerby) Svrček, 1961
• Geopyxis micropus (Pers.) Rehm, 1894
• Geopyxis varia (Hedw.) Rehm, 1894
• Humaria varia (Hedw.) Sacc., 1889
• Macroscyphus cereus (Sowerby) Gray, 1821
• Octospora varia Hedw., 1789basionym
• Otidea micropus (Pers.) Sacc., 1889
• Peziza cerea Sowerby, 1797
• Peziza micropus Pers., 1800
• Peziza repanda Pers., 1808
• Plicaria micropus (Pers.) Bánhegyi, 1939
• Plicaria repanda (Pers.) Rehm, 1894
• Pustularia cerea (Sowerby) Rehm, 1881