Mushroom with black cap and black stem. The line is purple. How to select and prepare mushrooms for cooking
Meeting purple mushrooms in the forest is far from uncommon. Their exotic appearance attracts the attention of many. There are both edible and non-edible varieties among them. Knowing the name of the specimen and its detailed description, you will never confuse the edible with the toadstool.
Edible varieties
This group includes several tasty subspecies that are readily used in medicine and cooking.
cobweb
In the people, the agaric mushroom is called purple bog or fat woman.
Autumn view, prefers to grow in deciduous and coniferous forest.
The characteristic includes several special qualities:
- the head is pillow-shaped or convex with a circumference of 15 cm;
- in adults and old mushrooms, the hat is open, the edges are wavy, covered with scales, the color is dark purple with a gray tint;
- the plates are wide, rarely located, lilac;
- the height of the cylindrical leg is 12 cm, the thickness is 2 cm, the upper part is scaly, the lower part is in the form of a tuber;
- the flesh is bluish or with a pronounced nutty taste without mushroom aroma.
Purple cobweb forms mycorrhiza with several types of deciduous trees - beech, oak, birch. It can also be found next to spruce, pine, under fallen leaves, in places where mosses grow, where the soil is acidic and humus.
Peak fruiting occurs at the end of summer and ends in mid-autumn.
Purple pepper
Another edible variety that belongs to macromycetes. It grows mainly in groups in places of old fires and bonfires. Begins to bear fruit in spring and continues until mid-summer.
Description:
- the hat is of two types - disc-shaped or cup-shaped, the circumference of the top is from 1 to 3 cm;
- the surface is smooth, lilac or reddish-violet;
- some species may form a false leg;
- the pulp is brittle, pale lilac, thin, odorless and flavorless.
Mushroom pickers rarely collect representatives of this species due to low taste.
Ryadovka
For many mushroom pickers, it is known as purple or naked lepista. The people call it a titmouse or a cyanosis.
Detailed description:
- the apex is fleshy, with a circumference of 16 to 19 cm, hemispherical or convex with thin edges turned down;
- adult fruiting bodies take on a prostrate or depressed shape, the edges are curved, in some specimens the caps are wavy-curved;
- the surface is glossy, in young mushrooms a rich purple hue, in old ones it fades and becomes ocher;
- pulp with a mild mushroom flavor and aroma reminiscent of anise;
- plates purple, thin, densely arranged;
- the legs are dense, in the form of a cylinder, with a thickened base, the structure is fibrous. In old mushrooms, cavities appear in the thickness of the legs;
- the main difference between the fungus is a flaky coating and pubescence at the bottom.
Purple rows are quite large, they prefer to grow under fallen, rotting foliage. They are found both singly and in groups.
Lacquer amethyst
This mushroom of the Ryadovkovye family belongs to the edible group, but it is rare in our country, therefore it is listed in the Red Book. Likes to grow on damp ground in coniferous forest.
It has several distinguishing features:
- cap circumference - 1-5 cm, depending on age;
- in young specimens, the cap is hemispherical, in old fruiting bodies it is flat;
- main color - lilac-violet, fades with age;
- the plates are thick, the same color as the cap, later becoming white;
- leg-cylinder, fibrous, lilac;
- in section, the fruiting body is purple.
color changing mushrooms
In nature, there is one such species - goat or lattice. This mushroom is a representative of the genus Oiler, has a yellowish-brown hat covered with mucus, the circumference of which varies from 3 to 12 cm, depending on age.
At the beginning of growth, the surface of its cap has a cushion shape, later it becomes flat, smooth and sticky.
The leg is 10 cm long, not too thick - up to 2 cm, elastic, cylindrical, a couple of tones lighter than the head, matte. In the section, the fruiting body is light, does not thin out any smell and aroma, dense.
If, after cooking, such mushrooms turn dark lilac or purple, do not worry, this is a common occurrence.
How to distinguish from false
Purple color can have not only edible, but also poisonous varieties. To learn how to distinguish them, you need to read the description.
Camphor mushroom
This species is classified as conditionally edible. The fruiting body contains muscarinic substances, which are poisonous and can cause severe intoxication.
Irina Selyutina (Biologist):
When poisoning with muscarine, a whole complex of symptoms occurs, which experts called the “muscarine syndrome”. Signs of it appear in the range from 30 minutes to 2 hours after the use of mushrooms containing these compounds. As studies have shown, the mechanism of action of muscarine on the human body is comparable to that of the poison gas Sarin.
The cap of the fruiting bodies is light chestnut or pale yellow with a purple tint, becoming brown at the point of pressing.
The cut lilac pulp after a while acquires a red-brown hue, exudes the smell of camphor, so it is difficult to confuse with other species, although completely inexperienced mushroom pickers succeed. When broken, the mushroom releases clear juice.
Umbrella purple
This is not a poisonous mushroom, but because of the unpleasant aroma and the presence of bitterness in the pulp, it is not eaten.
The description includes several features:
- the cap is semicircular, later becoming prostrate;
- surface slightly wrinkled, dry, scaly;
- its circumference varies from 5 to 10 cm;
- at the beginning of growth, the color of the cap is snow-white with a slight lilac tint and scales, later it acquires an amethyst-brown tone;
- the leg is cylindrical, often curved, whitish, contains powdery coating at the top, covered with numerous light brown scales from below;
- plates are white, slightly wavy.
Goat web
This lamellar poisonous fungus is often confused with the purple cobweb.
External characteristics are similar, but there is one main difference - this is the unpleasant smell of acetone, which emits an inedible mushroom.
The goat web has purple, sometimes even blue, hats. Another distinguishing feature is the presence of a skirt on the leg in the form of a belt.
Mycena pure
This dangerous twin of the amethyst lacquer belongs to the hallucinogenic mushrooms and is characterized by the presence of muscarine.
The main difference is the presence of whitish or gray-yellow plates under the cap. This species emits a rare aroma (from weak to rich).
Where do purple mushrooms grow?
Almost all varieties are found in forests of any type.
- Mushroom pickers note the greatest accumulation of fruiting bodies next to oaks, birches, beeches, spruces and pines.
- Some grow well under fallen leaves or on old burnt areas.
Beneficial features
Purple mushrooms are good for the body. because have a rich composition:
- trace elements - manganese, iron, potassium, calcium, sodium, copper, zinc;
- thiamine;
- riboflavin;
- vitamins of group B, as well as PP, A, E;
- cellulose.
Fruiting bodies have a positive effect on the functioning of all internal systems, improve the general condition of the skin of nails and hair, increase immunity against various diseases and help eliminate toxins. Many people are helped to lose weight, tk. considered low calorie.
Contraindications
It is forbidden to consume the forest product in its raw form, as it can cause indigestion or severe upset.
Use is contraindicated in some cases:
- individual intolerance;
- children's age up to 12 years;
- period of pregnancy and lactation;
- problems with the digestive tract, liver and kidneys.
Applications
In cooking
Before cooking, fruiting bodies are subjected to heat treatment - boiled over medium heat in salted water for at least 20 minutes.
To get a tasty and fragrant preparation, you should follow the clear instructions:
- Peel the mushrooms, rinse, cut into pieces, boil in salted water for 40 minutes. Then discard in a colander.
- Next, you need to prepare a marinade from several ingredients - water (1 l), salt (2 tablespoons), sugar (1 tablespoon) and 2 pinches of citric acid. Additionally, you can add bay leaf (1-2 pieces), black pepper - 3-4 peas, a little greenery (dill umbrellas) and 2-3 large cloves of garlic (can be cut into pieces). Mix all the ingredients, boil for a couple of minutes. When preparing the marinade, it is important to remember that iodized salt is not suitable for these purposes.
Autumn mushrooms. Purple line.
In medicine
The forest product has a strong antioxidant effect and prevents the development of cancer.
Also, purple mushrooms are an excellent antimicrobial and antifungal agent, therefore, for prevention, they are recommended to be eaten periodically.
Due to the rich vitamin and mineral complex, they help to increase immunity against various viral diseases - influenza, SARS, colds.
With regular use, the work of the nervous system stabilizes, the level of sugar in the blood normalizes.
Their derivatives are used in the treatment of rheumatism, arthritis, arthrosis and problems with the spleen.
There are many varieties of purple mushrooms, both edible and poisonous. To learn how to recognize real fruiting bodies from false ones, you should familiarize yourself with their description and habitats. Using such mushrooms in the diet, you will saturate the body with useful substances, providing good immunity.
Purple fungus is often found in deciduous and coniferous forests. In most cases, purple mushrooms belong to the russula genus and can be eaten. This material will help to identify the purple mushroom found, which gives brief botanical characteristics of the most common species. You can also see purple mushrooms in the photos that illustrate each description.
Russula purple
The cap is 3-5 cm in diameter, thinly fleshy, semicircular, flat or concave procumbent, with a blunt, slightly ribbed edge. The peel is separated by % of the radius of the cap, mucous, matte in the dry state, pinkish-grayish-violet, lilac with an olive tint. The plates are attached, frequent, forked from the stem, with anastomoses, white. Leg 3-5 x 0.5-1 cm, cylindrical or club-shaped, brittle, made or with cavities, naked, smooth, white. The pulp is fragile, white, spicy in taste, fruity smell, sometimes odorless.
Russula purple forms an association with aspen (Populus L.) and poplar (Populus tremula L.). It grows in young birch forests and deciduous forests, singly and in groups, infrequently, in August - October. Edible.
Russula purple-legged
The cap is 6-7 (10) cm in diameter, fleshy, at first semicircular, becoming funnel-shaped with age, the edge is slightly ribbed. The peel is separated by % of the radius of the cap, mucous, becomes dull when dried, cloudy green-yellow, often with a purple tint. The plates are first attached, become loose with age, white, creamy, of moderate frequency. Leg 4-7 x 1.5-2 cm, cylindrical, tapering downwards, strong, made, white, maybe with a slightly purple or pink tint, with brown spots at the base, with a slightly velvety coating. The flesh is white, very firm, with a mild taste and smell of Jerusalem artichoke. Spore powder is light cream.
Russula purple-legged forms an association. It also grows in mixed forests, very rarely, in July - September. Edible.
Russula purple-green
The cap is 4-7 (14) cm in diameter, thinly fleshy, convex, concave-prostrate, with a blunt, elongated-ribbed edge. The peel is separated by 1/3 of the radius of the cap, glossy, becomes velvety when dried, pink-violet, dark purple, with a green tint, almost green in the center, lighter along the edge. The plates are adherent or shortly descending, wide, relatively sparse, forked at the stem, with anastomoses, brittle, yellowish, then become creamy, when dried, they become yellowish with a greenish tinge. Leg 3-4 x 1.3-2 cm, narrowed down, solid, made, white or one color with a cap. The pulp is dense, white, turns pink at the site of damage, and turns yellow on the cut, tastes fresh, without much odor. Under the action of FeSO4, it turns into a gray-olive-pink color. Cream to ocher spore powder.
Violet-green russula forms an association with spruce (Picea A. Dietr.). It grows in deciduous forests, rarely, in August - October. Edible.
Russula lilac
Cap 3-7 (9) cm in diameter, thin-fleshy, convex, concave-prostrate, with a tucked, wavy, ribbed edge. The skin is separated by 1/3 of the radius of the cap, sometimes fissured, dry, velvety, felt-scaly, wine-red, purple, dark purple, fading to light purple or light pink. The plates are attached, become free with age, moderately frequent, wide, sometimes forked, with anastomoses, white. Leg 3-7 x 0.6-1.5 cm, cylindrical, narrowed below or fusiformly swollen, brittle, made or with cavities, felt-scaly, soon naked, white, with pink spots. The pulp is fragile, white, tastes fresh, without a special smell. Under the action of FeSO4, it turns orange-red. Spore powder is white.
Russula lilac forms an association with oak (Quercus L.), (Carpinus betulus L.), (Corylus avellana L.). It grows in deciduous and mixed forests, singly and in groups, rarely, in July - August. Edible.
Russula brown-violet
The cap is 3-8 (10) cm in diameter, fleshy, flatly procumbent, concavely procumbent, with a blunt ribbed edge. The skin is separated by 2/3 of the radius of the cap, sticky, soon dry, dull, dark purple, red-brown in the center or with ocher-brown spots, lilac along the edge, in young specimens it can be almost black or black-violet. The plates are attached, frequent, forked, with anastomoses, white, then cream. Leg 2-8 x 1-2 cm, fusiform, hard, made, smooth, white, sometimes yellowing at the base. The pulp is loose, white, sweetish in taste, odorless. Creamy spore powder.
Russula brown-violet forms an association with birch (Betula L.) and spruce (Picea A. Dietr.). It grows in coniferous-deciduous forests, in small groups, rarely, in July - September. Edible.
Russula dark purple
The cap is 5-8 cm in diameter, densely fleshy, semicircular, concave-prostrate, with a thin, sharp, smooth or short-ribbed edge. The skin is separated by 1/2 of the radius of the cap, slightly sticky or dry, initially red, with age becomes cherry-tin-red, dark purple (occasionally olive or yellow-purple). Laminae, attached or descending, relatively frequent, narrow, sometimes forked-branched, initially yellow, becoming orange-yellow when dry. Leg 4-7 x 1-2 cm, cylindrical, initially hard, then spongy, made, colored a tone lighter than the cap, whitish under the plates, often with buffy spots at the base. The flesh is relatively friable, whitish or light yellowish, reddish under the skin, very acrid, has a slightly unpleasant odor. Under the action of FeSO4, it turns into an intense pink color, from ammonia it first turns pink, then becomes purple. Spore powder is creamy.
Sometimes living organisms that exist in nature can acquire strange color variations. The leaves of some plants are red or yellow. And some species of animals are able to drastically change color in order to adapt to the environment. It turns out that among the mushrooms there are also single specimens with a rather funny color. For example, this applies to the edible lilac-footed mushroom (lepista saeva). In addition, in addition to its unusual color, it has several more Latin names. In the common people, the purple-legged row is called: rowing blue leg, rowing blue leg, rowing two-color and mushroom blue root.
The lilac-footed mushroom is considered an edible fruiting body, although little known among mushroom pickers. These fruiting bodies got their name because they grow in rows, closely clinging to each other. Sometimes it can be observed that one mushroom completely or partially covers the hat of its "comrade".
The blueleg mushroom prefers to grow on alkaline soils, which are found in meadows, forest glades, in areas of abandoned farmland or in pastures throughout Russia. Look at the photo visualizing the rowing of the blue leg:
This amazingly beautiful mushroom grows in large colonies, in the form of rows or, as people often say, “witch circles”. Ryadovka blue foot is widespread in Russia, as well as in European countries. In addition, it is found in the forests of North and South America.
The collection season and the active fruiting of the blue-legged mushroom occur at the beginning of autumn, that is, in the month of September. Experienced mushroom pickers recommend that novice "quiet hunting" lovers collect these fruiting bodies only in dry weather, as during rains they become slippery and sticky. Check out the proposed photo of the lilac-legged row, showing in what conditions it grows and how it looks during the collection:
Even despite the strange specific color that scares off many, the lilac-legged row has its fans. Once having tasted it, mushroom pickers immediately join the lovers of these mushrooms. Finding rows in the forest, they will definitely collect them in their baskets. Then you can cook a variety of tasty and fragrant dishes from them.
It is worth saying that the two-color rowing (we offer a photo for review) belongs to the Ryadovkovy family, which has a large number of species:
rowing crowded,poisonous,
brindle, white lepista,
lepista gray and etc.
Beginning mushroom pickers are very interested in the question: where and when to collect the blue root? First of all, pay attention to the photo and description of the lilac-footed mushroom and compare it with the photo and description of the blue root mushroom.
As you can see, this is the same representative. These mushrooms grow near rivers and lakes, near livestock farms right in the grass, in meadows and pastures. The growth of these fruiting bodies begins from mid-April to early June, and then continues from late August until the first frost. Sometimes mushroom pickers harvest 2 crops in a few months. A photo of a blue root mushroom will help you determine what this fruiting body looks like, as well as the places that this mushroom prefers:
It is worth saying that among the rows of lilac-legged there are also inedible species, although deadly poisonous ones do not exist. The worst thing that can happen is a long-term disorder of the digestive system: diarrhea, weakness, abdominal pain and even loss of consciousness. Symptoms of poisoning can begin as soon as 30 minutes and no later than 2 hours after the mushrooms have been eaten. The illness can last from 3 days to 1 week and usually ends in recovery.
Mushroom blue root (two-tone row, blue foot): photo and description
In order to distinguish poisonous species when picking mushrooms, we offer a photo and description of the lilac-legged row.
Latin name: Lepista saeva, Lepista personata.
Family: Ryadovkovs (Tricholomovs).
Genus: Rows.
Synonyms: blue leg rowing, blue leg rowing, blue root mushroom, two-color rowing.
Hat: has a diameter of 6 cm to 15 cm. Sometimes there are very huge specimens that reach a diameter of up to 25 cm. The shape of the cap resembles a pillow-shaped or plano-convex. To the touch, its surface is very smooth, with a yellowish or slightly purple tint. Spore powder has a pale pink or yellowish color.
Pulp: dense, thick at a young age, and in adulthood - loose. The color is gray-violet, less often it is gray or gray-brown. Often the pulp has a pleasant fruity aroma and has a sweetish aftertaste. The fungus is resistant to frost, its growth continues even at a temperature of -6°C.
Records: the hymenophore is a lamellar type. The plates are often and freely arranged, have a large width, vary in color from yellowish to cream.
Leg: smooth, has a slight thickening at the base. A photo and description of a two-color row will help you find out the features of the legs of this fruiting body. The length can reach from 5 cm to 12 cm, with a thickness of up to 3 cm. In young specimens, the legs are covered over the entire surface with the remains of a bedspread (flakes) and a fibrous structure is noticeable. After full maturation, the surface of the two-color row leg becomes completely smooth. Consonant with its name, it has a grayish purple or light purple hue. Sometimes it can be more blue, which is the hallmark of the lilac-legged row.
Application: is a delicacy mushroom used for all processing processes. Great for pickling, salting, drying and freezing. Looks good as a side dish for meat and fish dishes.
Edibility: the mushroom is edible and very tasty.
Spreading: grows throughout Russia, preferring meadows, pastures, compost heaps and the edges of deciduous forests dominated by trees such as ash, stingy, birch and aspen. The mass collection of the lilac-legged row usually occurs in the fall. However, the fungus begins its fruiting from spring to the end of autumn, preferring open, lit and at the same time humid places.
Where does the meadow lilac-legged row (two-color) grow?
Very tasty and popular among mushroom pickers is the meadow lilac-legged row. Its name speaks for itself, because it grows in pastures and meadows. In terms of taste and properties, this fruiting body is similar to champignons. In the marinade, the rowing acquires a snow-white appearance and amazing taste. However, experts believe that meadow rowing and lilac-legged are one and the same species of mushrooms.
Where does the purple-legged row grow and what places does it prefer to grow? Everything here will depend on soil and climatic conditions. Rows grow on all kinds of soils, and if the weather is favorable, then the harvest of these fruiting bodies will be large. In addition, the lilac-legged row can be found in urban forest parks, in household plots. The mushroom is unpretentious, it would be warm and humid. Often it can be seen in coniferous forests and forest plantations, in which sandy soil prevails. They also prefer semi-sandy and humus soils. Grow even on fallen needles and rotted foliage.
A two-color row is common in the temperate zone of the Northern Hemisphere, in Kazakhstan, the Black Sea region and in the European part of the Russian Federation. But we must not forget that even edible types of rowing, which are collected within the city or near industrial enterprises, are much more toxic than their meadow and forest counterparts. Very often, these mushrooms are the cause of poisoning.
When to collect the purple-legged row so that it is not overgrown and retains all the useful vitamins and properties? I would like to say that these fruiting bodies, especially those growing in the southern regions of the country, can produce 2 crops per year. The first appears in the spring and lasts until the beginning of autumn, and the second begins from the end of summer and continues until the first frost, that is, almost until November. Under favorable weather conditions and with proper cutting of the row, mushroom pickers can collect these fruiting bodies in the same place for several years. Mushroom pickers with experience, knowing such places and terms of fruiting of a two-color row, can collect from 100 to 150 kg of these mushrooms per season. Mushroom pickers love to collect it due to its dense pulp and resistance to transportation. Even having collected the row in packages, you don’t have to worry: as long as you bring it home, it will not break.
Alexander Gushchin
I can't vouch for the taste, but it will be hot :)
Content
Before you go to the forest for a “silent hunt”, you need to find out the varieties, name, description and look at photos of edible mushrooms (eukaryotic organisms). If you study them, you can see that the lower part of their cap is covered with a spongy structure where spores are placed. They are also called lamellar, they are very much appreciated in cooking, thanks to their unique taste and many useful properties.
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Types of edible mushrooms
In nature, there are a large number of different mushrooms, some can be eaten, while others are dangerous to eat. Edible ones do not threaten human health, differing from poisonous ones in the structure of the hymenophore, color and shape. There are several types of edible representatives of this kingdom of wildlife:
- boletus;
- russula;
- chanterelles;
- milk mushrooms;
- champignons;
- White mushrooms;
- honey mushrooms;
- rubella.
Signs of edible mushrooms
Among eukaryotic organisms, there are also poisonous ones, which outwardly almost do not differ from useful ones, so study the signs of their difference in order to avoid poisoning. For example, white fungus is very easy to confuse with mustard, which has an inedible bile taste. So, you can distinguish an edible mushroom from its poisonous counterparts by the following parameters:
- Place of growth, which can be recognized from the description of edible and dangerous poisonous.
- A pungent unpleasant odor that poisonous specimens contain.
- Calm discreet color, which is typical for representatives of the food category of eukaryotic organisms.
- Food categories do not have a characteristic pattern on the stem.
Popular edibles
All mushrooms edible for humans are rich in glycogen, salts, carbohydrates, vitamins and a lot of minerals. This class of wildlife as food has a positive effect on appetite, promotes the production of gastric juice, and improves digestion. The most famous names of edible mushrooms:
- camelina;
- porcini;
- boletus;
- oiler;
- boletus;
- champignon;
- fox;
- honey agaric;
- truffle.
This species of edible lamellar eukaryotic organisms grows on a tree and is one of the popular objects of "silent hunting" among mushroom pickers. The size of the cap reaches a diameter of 5 to 15 cm, its shape is round with edges bent inward. In mature mushrooms, the top is slightly convex with a tubercle in the middle. Color - from gray-yellow to brown shades, there are small scales. The pulp is dense, white, has a sour taste and a pleasant smell.
Autumn mushrooms have cylindrical legs, up to 2 cm in diameter and 6 to 12 cm long. The top is light, there is a white ring, the bottom of the leg is dense brown. Mushrooms grow from late summer (August) to mid-autumn (October) on deciduous trees, mainly on birch. They grow in wavy colonies, no more than 2 times / year, the duration of growth lasts 15 days.
Another name is yellow fox. It appeared due to the color of the cap - from egg to rich yellow, sometimes faded, light, almost white. The shape of the apex is irregular, funnel-shaped, 6-10 cm in diameter, in young ones it is almost flat, fleshy. The pulp of the common chanterelle is dense with the same yellowish tint, a slight mushroom smell and a spicy taste. Leg - fused with a hat, narrowed down, up to 7 cm in length.
These edible forest mushrooms grow from June to late autumn in whole families in coniferous, mixed, deciduous forests. Often it can be found in mosses. The baskets of mushroom pickers are especially full of them in July, which is the peak of growth. Chanterelles are one of the famous agaric mushrooms that appear after rain and are eaten as a delicacy. Often they are confused with saffron milk caps, but if you compare the photos, you can see that the saffron cap has a flatter cap, and the leg and flesh are of a rich orange color.
They are also called pecheritsy and meadow champignons. These are edible cap mushrooms with a cap of a spherical convex shape in diameter from 6 to 15 cm and with brown scales. Mushrooms are first white and then brownish caps with a dry surface. The plates are whitish, slightly pink, and later brown-red with a brown tint. The leg is even, 3-10 cm long, the flesh is fleshy, with a delicate mushroom taste and smell. Mushrooms grow in meadows, pastures, gardens and parks, it is especially good to collect them after rain.
These edible mushrooms are very popular in cooking, they are prepared in all possible ways. Boletus mushrooms have a cap color from light gray to brown, their shape is pillow-shaped with a diameter of up to 15 cm. The flesh is white with a pleasant mushroom aroma. The leg can grow up to 15 cm in length, has a cylindrical shape, extended to the bottom. Common boletus grows in mixed, birch forests from early summer to late autumn.
Butterflies are one of the best known edible eukaryotic organisms. Often they grow in large groups mainly on sandy soils. The oil cap can be up to 15 cm in diameter, has a chocolate brown color with a brown tint. The surface is mucous, easily separated from the pulp. The tubular layer is yellow, adhering to the leg, which reaches a length of up to 10 cm. The pulp is juicy white, becoming yellow-lemon over time, thick legs. Butter dish is easily digested, therefore it is eaten fried, boiled, dried and pickled.
These edible mushrooms grow in whole piles, which is why they got their name. The hat is dense, cream-colored, up to 12 cm (sometimes up to 20 cm) in diameter. The plates have yellowish edges, the stem is white, cylindrical in shape up to 6 cm in length. The pulp is dense, white with a pronounced pleasant smell and taste. This variety grows in mixed, birch, pine forests from July to the end of September. Before going after mushrooms, you need to know what they look like and be prepared to look for them, because they hide under the foliage.
Conditionally edible mushrooms
Eukaryotic organisms from this classification differ from the previous ones in that they are forbidden to be eaten without prior heat treatment. Before starting cooking, most of these specimens must be boiled several times, changing the water, and some need to be soaked and fried. Check out the list of mushrooms that belong to this group:
- woodland champignon;
- morel cap;
- spherical sarcosoma;
- cobweb blue;
- fox false;
- pink wave;
- thyroid disease and others.
It can be found in summer and autumn in coniferous, deciduous forests. The cap diameter is from 3 to 6 cm, it is painted in a bright orange color with a brown tint, has a funnel shape. The pulp of the false chanterelle is soft, viscous, without a pronounced smell, taste. The plates are orange, frequent, descending along a thin yellow-orange stalk. False chanterelle is not poisonous, but can disrupt digestion, sometimes has an unpleasant woody taste. Hats are mainly eaten.
This eukaryotic organism has several names: volnyanka, volzhanka, volnukha, rubella, etc. The cap of the volnushka has the shape of a funnel with a sunken center, the color is pink-orange, the diameter is up to 10 cm. The leg is cylindrical, tapering to the bottom, up to 6 cm in length . The pulp of the volnushka is fragile, whitish in color, if it is damaged, light juice and a pungent odor will appear. It grows in mixed or birch forests (usually in groups) from late July to mid-September.
The color of this eukaryotic organism depends on its age. Young specimens are dark, brown, and brighten with age. The hat of a morel cap resembles a walnut, all dotted with uneven stripes, wrinkles, similar to convolutions. Its leg is cylindrical, always curved. The pulp is similar to cotton wool with a specific smell of dampness. Morel caps grow on moist soil, next to streams, ditches, water. Harvest peaks in April-May.
Little known edible mushrooms
There are different varieties of edible mushrooms and, having come to the forest, you need to know which of them can be considered inedible. To do this, before the "quiet hunt" be sure to study the photographs and descriptions of eukaryotic organisms. There are such rare specimens that it is not immediately clear what they are - poisonous, inedible or quite suitable for food. Here is a list of some little-known edible representatives of this class of wildlife:
- raincoat;
- funnel talker;
- row purple;
- garlic plant;
- pigeon oyster mushroom;
- flake hairy;
- polish mushroom;
- rowing gray (cockerel);
- white dung beetle and others.
It is also called chestnut mushroom or pan mushroom. It has an excellent taste, so it is highly valued in cooking. The moss fly cap is hemispherical, convex, from 5 to 15 cm in diameter, becomes sticky in the rain. The color of the top is chocolate brown, chestnut. The tubular layer is yellowish, and with age - golden and greenish-yellow. The leg of the flywheel is cylindrical, it can narrow or expand towards the bottom. The pulp is dense, fleshy, with a pleasant mushroom smell. Chestnut mushroom grows on sandy soils under coniferous trees, sometimes under oak or chestnut.
Such eukaryotic organisms are presented in several forms: gum-bearing, fiery, golden and others. They grow in families on dead and living trunks, on stumps, roots, in hollows, and have medicinal properties. Often, flake can be found under spruce, apple, birch or aspen. The cap is convex, fleshy, from 5 to 15 cm in diameter, has a yellow-honey color, the flesh is pale. Leg up to 2 cm thick and up to 15 cm high, one-color, scaly, on young specimens there is a ring. Scaly hairy contains a substance used to treat gout.
The second name is the common rot. The cap is convex, becomes flat with age, up to 3 cm in diameter. The color of the crown is yellow-brown, light at the edges, the surface is dense, rough. The pulp of garlic is pale, has a rich smell of garlic, thanks to which the name appeared. When the mushroom dries, the smell intensifies even more. The leg is brown-red, light at the base, empty inside. Common non-rotters grow in large families in different forests, choosing dry sandy soil. The peak of growth is from July to October.
They are not always taken even by experienced lovers of “silent hunting” and in vain, because raincoats are not only tasty, but also healing. They appear in meadows and pastures after rains. The cap diameter is 2-5 cm, the shape is spherical, the color is white, sometimes light brown, there is a hole for spores on top. The pulp of the raincoat is dense, but at the same time tasty, juicy, becomes soft with age. Young mushrooms have spikes on the surface of the cap, which are washed off over time. The leg is small, from 1.5 to 3.5 cm in height, thickened. Raincoats grow in groups in parks and lawns, the peak harvest is from June to October.
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Edible mushrooms: names with descriptions
Most lovers of "quiet hunting" know such an inhabitant of the forest as a purple row. This fungus is ubiquitous in temperate climates, but not many dare to put it in the basket. The bright and memorable color of the row often scares the mushroom picker and therefore few regale on this gift of nature. But in vain, it can please not only with an unusual shade, but also with unique taste qualities that can emphasize any dish. Learn all about the purple row, how to distinguish it from other mushrooms, and also how to cook it correctly.
Row purple: photo and description
Ryadovka purple (naked lepista) belongs to species representing the genus Lepista, family Ryadkovye. The mushroom is conditionally edible, which means that it is strictly forbidden to eat it raw.
Therefore, in order to enjoy the rowing, it must be thoroughly boiled, and only then subjected to the main cooking.
Video: what a purple row looks like But this does not mean at all that the naked lepista is a dangerous and poisonous mushroom, it does not contain highly toxic substances, but the use of such a product in its raw form can cause serious indigestion.
Did you know?The first mention of such a life form as mushrooms occurs in IV BC. e. in the writings of the ancient Greek philosopher Aristotle.
In addition, rowing has a rather bright appearance, similar to some poisonous representatives of the mushroom kingdom, so that its use does not end in serious consequences, it is necessary to carefully understand the morphological features of the species.
The hat of all representatives of the species can reach a diameter of 6-15 cm. Initially, its color is a distinct purple hue, but over time it changes to pale lilac with a slight manifestation of brown tones.
Often the cap is flat or slightly convex, its edges are not uniform.
In structure, it is dense, fleshy, but sometimes it can be watery. The lower part of the cap, bearing the spore-bearing organs, is also a bright purple hue, which eventually fades to a grayish-lilac color.
pulp
The pulp of a young rowing is fleshy, dense, almost always elastic, grayish-lilac in color. Over time, it becomes softer, and its shade changes to ocher-cream tones. The smell of the fungus is characteristic, it is mostly persistent, but pleasant aroma of anise.
Records
The plates are always numerous, thin and wide, adherent with a tooth, but in some cases crescent-shaped, almost always free.
Initially, they have a bright purple hue, which eventually fades to a delicate light purple color.
The leg of all representatives of the species is even, smooth and fibrous, cylindrical in shape and thickens towards the base. In young mushrooms, it is continuous, but over time, cavities form in the stem.
Under the hat on it is a flaky coating. Its color ranges from light purple to slightly pale shades of lilac. The height of the leg can reach from 4 to 8 cm, the thickness - no more than 1.5-2.5 cm.
A purple pubescence develops at the base of the leg - the so-called.
Spores and spore powder
The spore powder in the row is always light pink or pinkish-yellow.
Spores are small and numerous, slightly rough, ellipsoidal in shape, pink in color. Their length is in the range of 6-8 microns, the width is not more than 4-5 microns.
Did you know?In nature, there are predatory mushrooms, these are representatives of the genera Arthrobotris, Dactylaria, Monacroporium, Tridentaria, Tripospormna. With the help of mycelium, they create small traps for catching and over-etching smallsoil worms.
Lepista naked is ubiquitous throughout the Northern Hemisphere, in temperate climates. This is an unpretentious saprophytic species that can be found in forests with diverse vegetation, but in most cases the species is a faithful companion of fir-hornbeam, pine or spruce plantations.
The substrate for the growth of rowing can be any leaf or coniferous litter, but it grows best on coniferous or deciduous humus.
Lepista is found in open forest areas, usually in groups of several individuals or in small densely populated clearings.
Also, the species can be found along forest roads, in grooves, in the needles of spruce or pine forests, and even in household plots adjacent to the forest, near compost, brushwood or straw heaps.
The traditional companion of the violet row is the smoky talker, which is found nearby in small groups or numerous cenoses.
Rows are harvested throughout the autumn, from the beginning of September until the first serious frosts.
Despite its bright and uncharacteristic color for our climatic zone, lepista is still not unique, so it’s quite easy to come across a species similar to it.
In most cases, related species disappear into the basket, which, after careful processing, are quite suitable for preparing all kinds of dishes.
However, often inexperienced mushroom pickers fall into the hands of really dangerous species, the use of which can result in severe poisoning.
Next, we will figure out in detail who can be hiding behind the lepista mask and whether it is worth using such mushrooms.
Did you know?The largest mushroom in the world was found on Hanan Island in 2011 by Chinese Academy of Sciences scientist Yu Cheng Daem. Its weight was about 500 kg.
Edible
Most often, lepista can be confused with non-toxic related species belonging to the Row family. These include:
Did you know?The most expensive mushroom in the world is the white truffle, and the price for such a product can reach $100,000 per 1 kg.
inedible
You should especially be wary of the following doubles of the purple row:
Important!If you are not an experienced mushroom picker, do not be too lazy to cut each collected specimen. A sign of a real row will be the appearance of a distinct purple hue on the cut.
How to select and prepare mushrooms for cooking
Despite the prevailing opinion about the complexity of cooking conditionally edible mushrooms, in fact, this process does not include specific culinary stages, so even a schoolboy can cope with this task.
The main thing at the same time is to clearly observe the sequence of all technological operations and strictly adhere to their basic principles. Only in this case, rowing will become not only extremely tasty, but also a safe delicacy.
After you have collected the required number of mushrooms and got to your own kitchen, the first thing to do is to carefully sort the mushrooms, since the rows should be processed exclusively among members of their own species.
In addition, in order to protect yourself from poisoning, you should once again carefully examine the crop. Collected mushrooms must strictly comply with the morphological features described above.
The row should have a characteristic color, it cannot have the remains of a mushroom ring (like a cobweb), any ornament on a hat (like a mycena), etc.
Important!If you are not sure if a particular mushroom belongs to edible varieties, such a unit must be discarded. This will help protect yourself from severe poisoning.
After scrupulous sorting, the crop must be thoroughly cleaned of debris and sand. To do this, the mushrooms are poured onto a clean newspaper or plastic wrap, and then with a knife they are cleaned of soil residues, forest litter and other impurities.
After that, the mycelium should be cut off and the row should be checked for any darkening or wormholes, the affected areas are cut off.
Sometimes rows collected in the forest can be bitter - this is a consequence of the growth of the fungus on substrates rich in resinous substances.
Video: how to process rowing mushrooms (using poplar rowing as an example) To protect yourself from this trouble and to clean the mushroom from pollutants to the maximum, after cleaning, the fruits should be soaked in salted water for a period of 12 to 72 hours.
It is best if during this period the water will periodically change to fresh - this will help intensify the process of releasing the fungus from bitterness.
As mentioned above, purple lepista is a conditionally edible species, therefore, after sorting and cleaning, the crop must be subjected to preliminary heat treatment.
To do this, the mushrooms are boiled in saline for 20-25 minutes.
It is prepared from 1 tbsp. tablespoons of table water and 1 liter of water, the liquid consumption is 1 liter per 1 kg of mushrooms. After boiling, 6 black peppercorns, 1 and 2 dry buds are added to the pan with a solution and rows.
At the end of cooking, the fruits are separated from the liquid and washed thoroughly. It is not recommended to carry out the procedure for more than 25 minutes, as this will lead to the loss of the product's presentation.
Important!A decoction of rows is strictly forbidden to be used as food, as it can cause serious gastrointestinal disorders. After preliminary heat treatment, it must be disposed of.
cooking recipes
After preliminary preparation, the preparation of all kinds of lepista dishes is practically no different from the culinary processing of other types.
The mushroom is boiled, fried, pickled and salted. After that, it becomes a real highlight of any dish, as rows have a delicate mushroom aroma and memorable flavors.
Consider the simplest recipes for preparing this gift of nature.
To cook fried rows:
- Cool and lightly dry the boiled mushrooms with a paper towel.
- Pour a small amount of sunflower oil into a hot frying pan (the layer should cover the entire heated area), and then put the mushrooms in one layer.
- Fry the rows over medium heat for 10 minutes. To prevent the mushrooms from burning, they must be periodically mixed.
- After 10 minutes of roasting, salt and spices are added to the fruits to taste, and then simmer for another 2-3 minutes over low heat until fully cooked. To improve the taste of mushrooms, they can additionally be diluted with a small amount of a mixture of onions, herbs and 2 tbsp. spoons of sour cream.
Fried purple rows in sour cream You can eat fried mushrooms both as a main dish and as an additional ingredient. As a side dish, boiled or fried pasta is suitable for fried rows.
Salting the row is carried out in two ways - these are the so-called hot and cold methods. Often they have a common goal - to preserve mushrooms until the next season, however, such products in each individual case have their own characteristics.
With hot salting, mushrooms can be used as food in a week, such mushrooms are soft and tender.
Cold salting lasts a longer period, such a product has a special aroma and crispy structure. Let us consider in more detail the main stages of the processes.
In order to salt the rows in a cold way:
- Clean the fruits from forest litter and sand.
- Thoroughly wash the salting container and sterilize it with boiling water. Traditionally, wooden containers are used for this culinary process, but any vessel available on the farm is suitable for this process.
- Put the mushrooms in a container for salting in several layers (the hats should look down). Each layer should be covered with a small amount of a mixture of salt and spices (any to taste).
- The top of a densely filled vessel must be covered with a clean cloth, covered with a lid and put oppression on top.
- Salting should be carried out in a dry and cool place at a temperature of 0 to +5 ° C for 30 days.
To prepare a hot salted product:
- Clean the fruits from forest litter and sand, soak them for 12-72 hours in salted water.
- Boil the row in salted water for 20-25 minutes.
- Prepare a salting container (made of wood, metal or glass). To do this, it must be thoroughly washed and sterilized with boiling water.
- Put the hot mushrooms in a container for salting in several layers (the hats should look down). Each layer should be covered with a small amount of salt and a mixture of garlic, onions and herbs.
- The top of a tightly filled vessel must be covered with a lid and oppression placed on top.
- Salting should be carried out in a dry and cool place at a temperature of 0 to +5 ° C for 7 days.
Video: how to pickle purple rows in a hot way
Important!In order to prevent the row from turning dark during cooking, add 1 pinch of citric acid to the solution. Such a small trick increases the presentation of the mushroom at times.
Purple rowweed is one of the most commonly found edible mushrooms in the temperate zones of the Northern Hemisphere. This species has been used for cooking for centuries, but not many people know about it.
Despite the existence of many stereotypes regarding rowing, dishes from it have a special aroma, so everyone should enjoy it at least once. However, so that the use of the mushroom does not result in severe disorders for the gastrointestinal tract, mushrooms require mandatory and thorough preliminary preparation.
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