|
Arabic
Bengali
Chinese
English
French
German
Hebrew
Hindi
Italian
Japanese
Korean
Malay
Polish
Portuguese
Spanish
Turkish
Ukrainian
Vietnamese|
CULTURAL AND WILD PLANTS
Mushrooms. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Mushrooms, Fungi. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Fungi (Mushrooms) Family: various Origin: Fungi are a large and diverse kingdom of organisms that cannot synthesize their food, so they absorb it from the environment. They can be either unicellular or multicellular. Area: Mushrooms are found everywhere - from Antarctica to the Arctic, in the depths of the sea, in the soil and on vegetation. Chemical composition: The chemical composition of mushrooms varies depending on the species and type of fungus. They contain various classes of organic compounds such as proteins, lipids, carbohydrates, vitamins and trace elements. Some mushrooms also contain toxic compounds that can be dangerous to humans. Economic value: Fungi play an important role in ecosystems by participating in the decomposition of organic material and the restoration of nutrients. Some mushrooms are edible and used in cooking, and some species also have medicinal value and are used in the manufacture of medicines. However, some mushrooms can be poisonous and dangerous to human and animal health. Legends, myths, symbolism: In many cultures, mushrooms are associated with magic and spiritual powers. In ancient Greek mythology, mushrooms were associated with the grape god Dionysus, who was a symbol of drunkenness, euphoria and ecstasy. In some traditions, mushrooms have been used as a divination tool to see the future and contact spirits. Mushrooms also have a symbolic meaning in many cultures. In Japanese culture, mushrooms symbolize longevity and health, and images of them have often been used on jewelry and traditional clothing. In Scandinavian mythology, mushrooms were associated with the spirits of the forest and brownies, and it was believed that they protect the forest and the house from evil forces. Mushrooms also have their place in Christian symbolism. In medieval Europe, mushrooms were considered a symbol of death and decay, and were often depicted in engravings describing Hell. In some legends, mushrooms are also associated with healing and healing powers.
Mushrooms, Fungi. Description, illustrations of the plant Mushrooms. Myths, traditions, symbolism
Often symbols of happiness, strikingly primarily poisonous fly agaric mushrooms, which were often used by Siberian peoples as hallucinogenic intoxicants. In Central Europe, one can hardly admit such a connection, but rather one can think of a bright red mushroom cap with white speckles that looks "joyfully". Mushrooms growing in a circle ("schwammerln" in the Bavarian-Austrian region) were called "witch rings", obviously, they seemed to be plant traces of the night round dances of witches or elves. In ancient China, the mushroom, ku or chi, a symbol of long life, was also called the miracle mushroom, the mushroom of the gods, or the plant of immortality. According to legend, on the Chinese "islands of the blessed" there is a "mushroom-shaped palace" consisting of gold and silver. In the German-speaking region, more attention is paid to the rapid growth of mushrooms (houses "grow like mushrooms") and other points. In ancient Mexico, the hallucinogenic mushroom psilocybe (teonanacatl) was presented in ideographic manuscripts as an attribute of the gods and was probably used for religious purposes in an effort to evoke visionary (associated with fantastic imagination) experiences. Author: Biedermann G.
Mushrooms. Botanical description, distribution, chemical composition, features of use
Department of Mycophyta. Higher basidial fungi of various taxonomic groups contain significant amounts of aromatic and extractive substances in fruiting bodies and cultural mycelium, a diverse set of amino acids, enzymes and vitamins (thiamine - 0,001-0,15%, riboflavin - 0,004-0,2, ascorbic acid - 0,05, 0,5-1,5%, nicotinic and pantothenic acids, retinol, tocopherol, choline, ergosterol, etc.), lipids, fats - 10-XNUMX%, fatty acids. Mushrooms are characterized by a high content of nitrogenous substances, mainly of a protein nature. In the dry matter of the fruiting bodies of mushrooms, 20-45% are proteins. Submerged mycelium is also a good source of protein, ranging from 15 to 40%. Among the nitrogenous compounds found in the fruiting bodies of fungi, the most characteristic is the presence of amines. Their content in fresh fruiting bodies is insignificant, they appear in large quantities during the autolysis of fungi. One of the nitrogenous compounds formed in fungi of various taxonomic groups is urea, which is an amide of carbamic acid. The uric acid derivatives allantoin and allantoic acid are quite common in fungi. In old fruiting bodies, the content of nitrogen-containing compounds is maximum. Organic acids were found in fruiting bodies and cultural mycelium - volatile (formic, acetic, propionic, butyric, valeric, etc.), non-volatile (oxalic, citric, malic, tartaric, succinic, glutaronic, fumaric, agaricic, ungulic, norcaperic, etc. ), as well as aromatic (n-oxybenzoic, vanillin, lilac, ferulic, n-coumarin, etc.). Fruit bodies of mushrooms contain significant amounts of polysaccharides and other biopolymers - glycogen, xylans, mannans, galactans, fiber, hemicellulose, lignin, chitin and others, as well as relatively low levels of free sugars. The mineral composition of mushrooms is represented in a significant amount by macroelements of potassium, calcium, magnesium, phosphorus; trace elements revealed manganese, lithium, zinc, cesium, vanadium, rubidium, copper, iron, molybdenum, silver, cobalt. Among the secondary metabolites, mushrooms contain a wide variety of sterols, polyacetylenes, terpenes, di- and triterpenes, sesquiterpenes, rubber-like compounds, polyacetylenes, indole substances, humic-like compounds, alkaloids, etc. Higher basidiomycetes are mainly used by the population of countries around the world as valuable food products and spicy-aromatic additives or spices in the preparation of various dishes. Mushrooms are consumed boiled, fried, preserved in salt or vinegar, or dried. They are very popular in the form of specially prepared spices in liquid or powder form. As a food product, spices and spices are mainly natural fruiting bodies of edible mushrooms. In recent years, in connection with the expansion of the cultivation of mushrooms in artificial conditions, fruiting bodies grown on artificially created substrates and cultural mycelium obtained in immersed conditions on liquid nutrient media are also used for this purpose. The nutritional value of the most consumed mushrooms is comparable to the calorie content of vegetables. Mushroom caps are the most nutritionally valuable. For example, the cap of a porcini mushroom contains twice as much true protein as a leg. Mushrooms are used to prepare soups, sauces, various meat and other dishes, as well as extracts. Due to the high content of extractive and aromatic substances in mushrooms, they can replace herbal spices and have a beneficial effect on digestion. Mushrooms have long been used in folk medicine to treat certain diseases. In recent years, in connection with the extensive search for antitumor agents, much attention has been paid to higher fungi. The impetus for the study of the antitumor effect of basidiomycetes in a number of countries was the long-term experience of traditional medicine. Black birch tinder fungus chaga - Inonotus obliquus (Fr.) Pil. has long been known to people as a remedy. Residents of the Solovetsky Islands and other areas drank tea from this fungus to prevent various diseases of the gastrointestinal tract and malignant tumors. A number of medicinal preparations have been developed from chaga. From the sterile form of chaga, the drug befungin is produced, 60% of which is humic-like chaga acid. The drug was recommended as a symptomatic remedy for tumor diseases. The use of chaga significantly improved the condition of patients, temporarily restored working capacity, and slowed down the growth of tumors. Its use has given positive results in the treatment of stomach ulcers and other diseases of the digestive system. Antitumor antiblastic substances of various chemical nature were found in many higher basidiomycetes (the main mucoprotein calvacin from Calvatia gigantea (Pers.) Lloyd, the simple protein flammulin from Flammulina velutipes (Curt, ex Fr.) Sing., nebularin from Clitocybe nebularis (Fr. .), Kumm, etc.). The antitumor properties of tinder fungi have long been known in folk medicine - Fomes fomentarius (Fr.) Gill., Fomitopsis annosa (Fr.) Karst., Phillinus igniarvus (Fr. Quel, etc.), laxative and anti-tuberculosis effects of Fomitopsis officinalis (Fr.) Bond, antituberculous Trametes suaveolens (Fr.) Fr., some species of Clitocybe, Lactarius piperatus Fr. Individual mushrooms have been used as an anti-alcohol agent, for example, gray dung beetle (pustulum rudi - Coprinus atramentarius (Fr.) Fr.), the extract from which contains tetraethylthiuram disulfide, a compound obtained synthetically under the name "antabuse". This mushroom is edible at a young age, it can be boiled, fried, stewed. However, it can cause poisoning in people who have consumed alcohol before eating. Poisonous substances characteristic of dung beetles do not dissolve in water when cooking, in the stomach or intestines when food is digested, but dissolve in alcohol. The dissolved poison thus enters the bloodstream and after 1-2 hours signs of poisoning appear: severe nausea, vomiting, palpitations, the body acquires a purple-red hue. Extracts from field champignon (polywort - Agaricus campestris L. ex Fr.) were used for diabetes and snake bites. It has been proven that the extract from this champignon inhibits the growth of Staphylococcus aureus, as well as the pathogens of typhoid and paratyphoid. In the past, porcini mushrooms (boletus edulis Fr.) were treated with frostbite, angina pectoris, they are used as a tonic; some russula - Russula vesca (Fr.) was used as a diuretic. There is information in the literature about the use of several dozen higher basidiomycetes as medicines. In recent years, data have appeared on the industrial processing of lignocellulosic substrates with basidiomycete enzymes in in vivo and in vitro systems. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Mushrooms. Nutritional value, preparation, use in cooking
How and when do mushrooms grow? The question is not as simple as it might seem at first. No wonder the mushroom for naturalists and botanists remained a mystery until recently. Indeed, "a flower without flowers", a plant without chlorophyll - isn't it a miracle? A true miracle of nature! What we call a fungus is just the fruiting body of a fungus. Mushroom - mushroom root is located shallow under the forest floor, braiding the roots of trees. Such cohabitation is mutually necessary; fungi feed on the juices of tree roots, helping them, in turn, absorb the soil solution. The ground part of the fungus, for which people with a basket hunt, is needed for the removal and sieving of ripened spores of fertilized "embryos". The fungus has so many spores that if you shake a mature hat over a sheet of paper, a whole layer of them attacks from it. Birch spores are ocher-brown, russula are white or yellow, champignons are almost black. In tubular mushrooms (porcini, birch, butterdish), spores emerge from the tubes, in lamellar (camelina, breast, russula) fall on both sides of the plates, in morels from the entire surface of the cap, and in puffballs, spores are enclosed inside the fruiting body and spill out only when pressed . Spores are easily carried by wind and forest dwellers. Once in the soil, they germinate, forming a mycelium consisting of "cords" - hyphae. When the rains pass and the sun steams the soil well, the mushroom root awakens, starting to tie the knots of the cherished hats. The fungus is often born already formed, directly a candidate for the basket. That's why mushrooms seem to grow too fast. Having served their time secretly in the ground, they slip through, appear really somehow suddenly. In the mushroom year, you can recruit excellent strong men in the same place every day. The first mushrooms are early spring. The waterways gleam in the sun, and in some places the snow behind the ridges has not melted, and morels have slipped through the clearings. They are ugly by themselves; a hat like a crumpled honeycomb - all in the cells, and a squat leg to match the snow. This is a common morel. But he grew, portly, unlike the conical morel, and the pulp came out stronger. You take such a find in your hands, and it is like spring freshness itself - it smells like melt water. A real snowdrop mushroom! It happens that vigorous morels pierce stale snow. Then they will come upstairs and lie like potatoes, as if on a self-assembly tablecloth, just pick it up! But the hurry-ups get it from frost: the frost will scorch the edges of the hats - a mark for life. And the life of morels is up to the herbage. In early spring, they grow slowly - the earth is cold, but if the sun bakes longer, snowdrop mushrooms will climb in shaded clearings, and in conifers along stitch paths, and in clearings. Comes across in an undressed forest and another snow mushroom - a line. If the morel is wrinkled, then the line seems to be stitched on a sewing machine - the whole hat is in longitudinal folds. The leg has a short, tubular, white. In aspen forests, the lines are light brown, in birch forests - darker. He does not run out into sunny clearings, he prefers to sit out in gloomy supports. For morels and lines from year to year they are hunted in the same places. These mushrooms are sedentary, and when the forest is not disturbed, they do not change their plantations. But the harvest fluctuates over the years - it depends on moisture. Only young, healthy mushrooms should be taken. Overstayed, flabby morels and lines do not touch. At home, mushrooms are carefully cleaned from the ground and legs, and then boiled well. And this is why you need to cook them: in the lines there is gelvellic acid, which, when boiled, easily turns into a decoction. Since morels and lines are similar, you need to cook both. The broth is poured away, and the mushrooms, washed in cold water, are fried. The taste in the roast is not inferior to white mushrooms, and fragrant besides. The bizarre morels and lines will not have time to finally come off, as already the enthusiasts no-no yes, and they will find a real hat mushroom-spike; boletus, boletus, then white. Peers of the rye ear - that's why the spikelets. The ranks of the May first-born are not generous, but they are tempting for mushroom worshipers; the season of the "third hunt" has begun. Lilies of the valley and mushrooms are brought from the forest. At the same time, inquisitive testers of nature are endowed with honey agarics ... a meadow. By the way, it is worth talking about meadows in more detail. So, passing by the side of a meadow, a pasture or a river bank, many probably do not realize that they are walking in mushroom places. Yes, here you can pick up excellent meadow mushrooms. A mushroom with a thimble slips early, with the first real rains and warmth. Usually, already at the end of May, meadow mushroom, overtaking other mushrooms, asks for a bulb. Forest honey agarics, fellow meadow ones, will not be poured out soon, even a proverb is composed about them: "Agaric mushrooms appeared - summer is over." Meadows, or, as they are also called, govorushki, varushki, meadows, negniyuchki, meet and see off the summer, if only it would be warm and a sparse rain would pass. Meadow grasses grow among cereal grasses and yarrow, interacting with their roots. This affinity for herbs is not without a trace: in places where the mycelium is located, they look darker, taller. Cattle eat such grass reluctantly. With a long partnership, the mycelium grows into a "witch's ring", gradually balding (the grass, as it were, withers and burns out very soon). "Witch's ring" after a heavy warm rain is densely planted with honey mushrooms. In the mushrooms that have just appeared, the cap is ruddy, in shape - a clean bell. In those who stood for a day or two, the hat grows, straightens into a circle, such finds can still be taken. The hat of the overstayed talkers cracks, falls apart: the fungus is gone. Meadow grasses are rarely affected by fly larvae, but on hot days they dry out, "roast". The baby mushroom is so numerous that, after a short walk after the rain along the edge of the meadow, behind the growing ditches, you can pick up a whole basket, and if you attack a good place, then more. They only take off the hats. At home, they are sorted out, cleaned of litter, washed in cold water, then boiled and thrown into a frying pan for frying in oil. Experienced chefs prepare a fragrant mushroom sauce from meadow mushrooms, reeking of garlic, cloves, cherry pits and almonds. Very tasty condiment! It is good to wander with a basket behind meadow mushrooms before the big mushroom season. Moreover, they are bulky, strong. Yes, and in the mushroom season you should not refuse talkers. When the mother rye pops out, warm nights set in, the forest litter repels wet rains, and then, to the delight of the mushroom pickers, the basket from the beloved "children of the shadow" will begin to become heavier; white, black and red hats. At the time of flowering lindens, russula and chanterelles will scatter throughout the forest, just have time to bow! But the zenith of the mushroom season falls on August - September. At this point, the entire mushroom retinue will pour out into the forest expanses. The mushroom picker is not tired. Easy to climb, quick on the road, in the forest he is quick and slow, then he will add a step, then he will stop to look around. The strap of the basket has been pressing on my shoulder for a long time, it would be time to return. But how do you get out of the forest when the mushrooms are not sorted! And this is where the ritual begins. From the depths of the basket, from its very depths, forest treasures are extracted - white. Row after row, the mushroom picker arranges them on top, flaunting a reward for sharpness. Do not judge him harshly, this is not done for boasting, but out of respect for the whites. Mushroom mushrooms shine with dark, and ruddy, and almost blond hats - they are not all alike. From what? This is worth thinking about. Let's remember how they got into the basket. This stout man in a brown hat with bright spots was plucked from a fir tree. In a young fungus, the underside - the spongy layer is light, shallow, the leg - a potato (with age, the thickening downwards remains), a light light mesh is visible. The spruce boletus is the best among its brethren; for short, the entire cohort of whites is named after it. And in that cohort, mushroom pickers distinguish at least three more forms: pine, oak and birch. It is clear that these forms are associated with trees for a reason: their representatives prefer to huddle each under their own species. Here is a pine boletus: a cherry-red hat is covered with a purple tint. The leg is a tuber, strongly thickened at the base. The pulp is white, strong, under the skin with redness. Under oak and birch, whites are paler in color, and their flesh is not so hard, and therefore, when dried, they dry out more than real mushrooms - spruce and pine. Mushrooms speak for themselves. Natives of dry, breathable soils usually have short thick legs, and those grown in wet places are elongated, ankle-length. Surface temperature, soil acidity and vegetation composition are not without traces for the fungus. Of course, with age, the size and color of the fetus does not remain unchanged. By old age (boletus century - 12 days), the fungus fades, turns gray. The overgrown hat straightens into a circle, the tubular layer turns green, the leg - a pillar. Whites don't grow up in the woods. They seem to cling to clearings, paths, to trodden places. They cannot stand a gloomy shadow, the best light for them is diffused. In bright light, the hat turns pale, but it happens that it gets darker, as if twitching with a tan. The elasticity of the pulp weakens. White mushrooms sometimes reach huge sizes. I had to collect such "stools" in the Bryansk forests. And they came across non-wormy and in many pieces. And it happens in the Moscow region, you attack such a mushroom family that, without leaving your place, you will pick up half a basket of mushrooms. White fungus is not found in young plantings, under aspens, among lonely grasses. Old open birch forests, spruce forests, pine forests, oaks - this is where the mushroom picker is waiting for his cherished trophy. White slips in three layers. The first layer is spiked, when the Jamaican first-born are not counted, there are very few of them), the second is stubble, during the harvest, and the last is deciduous, autumn. Late-ripening mushrooms are strong, the most burly. Whites come across in all three layers, but they are fruitful, plentiful only in one, and this lasts only a week or two. White is not in vain called an expensive mushroom. Tasty in roasts, fragrant in soups, in broths, it is easily digestible, it is not inferior to meat in terms of nutritional value. That is why the white boletus is the colonel of all mushrooms. The boletus has a counterpart - the gall fungus. Because of the bitterness and even some poisonousness, of course, he has no place in the basket. It differs from the white bile fungus by the pinkishness of the bottom of the cap and the dark pattern on the stem. At the break, the flesh turns red, tastes bitter. Aspen mushrooms are held in high esteem by mushroom pickers, in another way, red or chelysh. A fleshy, pillow-like hat with a spongy bottom and a tall, slightly widened stem are so characteristic that the aspen cannot be confused with any other mushroom. In aspen forests, this mushroom most often comes across with a red hat and white flakes of scales on the stem, in birch forests and among pines - the hat is colored brownish-yellow, the stem is covered with black scales. The pulp of the aspen darkens at the break. Use it for salting and drying; Fresh aspen mushrooms are delicious in roasts and soups. There are no toxic twins. In the mushroom picker's basket there is always a place for boletus mushrooms. Everyone took a boletus: both in shape, and excellent taste, and nutritional value. He would compete with an expensive mushroom with a boletus, if he did not turn black when dried. Yes, it does not matter, but in a hot, what a salt! It is best to look for it in light deciduous forests and in birch pegs. Chanterelles are called forest omelets. Whoever went with a basket for white and black fungi will bring yellow chanterelles! It happens that you attack the camp of chanterelles, just have time to cut it off. The larvae of flies and mosquitoes do not spoil them, which is why these mushrooms are always fresh and strong. Good "forest omelette" in a pan, excellent. But who refuses salted chanterelles. That is why mushroom pickers do not consider it a burden to bow to this coveted trophy. “We are milk mushrooms - friendly kids,” says a Russian fairy tale. Indeed, milk mushrooms are densely bridged to each other. It happens that in one place you will shoot a dozen or even more gruzdochki. The mushroom got its name from the word "pile", because it grows in piles. The mushroom cap grows up to 20 centimeters, round, depressed in the middle. The edges are picked up, slightly lowered. The top of the cap is milky or slightly yellowish in color, dampish to the touch, the bottom is lamellar. The plates are white, slightly yellowing at the edges, noticeably moving to the stem. The pulp crumbles easily, the smell is pleasant. The leg of the breast is low, an inch and a half. Hollow inside, there may be yellow spots of slugs gnawing on top. A violin is somewhat similar to a breast. Because of the burning, caustic, rough pulp, it is out of the "hunt" of mushroom pickers. The cap of the violinist is dry, the edges are smooth, the abundant milky juice turns yellow in the air. Milk mushrooms are productive in mixed forests and birch forests. Found from July to September. Salted milk mushroom is the best mushroom, in this form only one camelina competes with it. And here is the redhead! This is the most treasured forest treasure among spruce and pine forests. There are almost no grasses on the soft, coniferous waste, and the bright mushroom is noticeable from afar. A camelina cap can grow as large as a tea saucer, but the best is not an overgrown, large mushroom, but a small, young one. It is not difficult to recognize a saffron. A reddish-orange funnel hat, falling along the edges, and large plates matching the color of the hat. The pulp is colored, red, turns green at the break. Rows of dark rings are visible on the cap of the camelina. According to these divorces, the varieties of camelina are judged: the pine form has lighter rings, the pulp of camelinas plucked in pine forests is stronger; the spruce form is colored thicker, its rings are also darker, the flesh is more loose and brittle. Ryzhik is excellent in roasts, marinades and especially in pickles. Not suitable for drying. He likes to settle under the pines and oil cans. By the ring on the leg, the butter dish is easy to distinguish from the goat. The hat in wet weather twitches with mucus, in dry weather it is silky, brownish-brown in color. Before cutting, the skin is removed from the cap. Among butter, two forms are distinguished - late and granular. In a late oiler, at an early age, the hat is convex, then in old age it flattens, but the tubercle in the middle remains the same. The color of the skin is reddish-brown, and even purple. A membranous ring is visible on the leg. The granular butter dish is drier to the touch, the leg is without a membranous ring, but closer to the hat it is covered with warts, as it were, because of them the mushroom is called granular. In the forest most often come across, of course, russula. In our forests they are almost one third of the mushroom crop. And then all the mushrooms usually seem to be hiding from us thanks to the muted color, and the russula - in plain sight. Their hats are brighter than grasses, leaves and forest floor. Yellow, green, burgundy, red, cherry, purple - as soon as the russula hats are colored! As if they are in festive scarves. This mushroom is on an even stalk, the flesh is white, non-caustic, the plates are also white or slightly yellowish. The upper skin does not reach the edges of the cap a little, it is difficult to peel off the pulp Young russulas are convex, with time the hat straightens into a circle, sometimes even turns up a little, “fries” Russula in favorable conditions grow the size of a tea saucer. But the excessive value is rather a disadvantage than a virtue of the fungus. A real picker puts the smaller ones in the basket, and does not touch the overgrown finds. To prevent russula from spoiling, they cannot be carried in backpacks and buckets; a wicker basket is the most suitable mushroom picker's equipment. Russula is productive on moist forest soils, but in dry summers they tolerate waterlessness more easily than other mushrooms. Found from June until frost. They prefer pine-birch forests. Among them occasionally come across burning-caustic, which are edible only with hot salting. In fact, they believe that lighter russula are better suited for roasts, and dark-colored russulas for salt. You will meet mushrooms in the grass near the trees, and on the roots protruding from the soil, and on the stumps, because of which this mushroom got its name. The honey agaric comes across so heaped that you can immediately cut half a basket of fragrant, strong fungi. Young mushrooms are taken along with the leg. In tall ones, with straightened hats, the legs are cut off on the spot. The edible honey agaric has a poisonous counterpart - a false honey agaric. Edible honey agaric never grows on the soil (if it comes across among the grass, then the mycorrhiza is associated with the root of the tree), its hat is dry, dull, there is a ring on the leg. The poisonous double is bright yellow, red or gray-green, the leg is without a membranous ring. Edible mushrooms are good boiled and fried, for the future they are harvested in the form of pickles and marinades. Some find it possible to dry these mushrooms. In all types of honey agaric will come in handy in the winter. That wild mushrooms are good - no doubt. Have you tried mushrooms from the autumn meadow? Such as raincoats. In appearance, the raincoat is prickly, similar to a pear. In the meadow comes across right up to the real cold weather. The pulp of the raincoat is white, firm, with a pleasant smell. Young dense fungi are especially good. They are harvested for roasting and drying. Dry slices do not change color, remain completely white, as if fresh. There are no poisonous raincoats, therefore the so-called hare potatoes - round, fleshy raincoats - are also quite edible. They are cooked the same way with prickly ones; they clean, wash, cut and after cooking they throw it into a frying pan with oil. Birds feast on raincoats; rooks, crows, jackdaws. Do not refuse homebody mushrooms, disparagingly nicknamed dung beetles. These mushrooms are worthy of more euphonious names (their scientific name is coprinus). Coprinus grow along garden paths, outside courtyards, inside alleys. Wherever there is a meeting with a white shaggy dung beetle! He is different in his short life; at a young age, the edges of the cap are picked up and closed around the stem, then the fungus unfolds like an umbrella, straightens and finally grows decrepit, turning into a tar-like liquid. For the similarity of such a liquid with ink, the dung beetle is called the ink fungus. But what surprises even an experienced mushroom picker is the taste of dung beetles. Roast from young hats is a tender, fragrant and pleasant dish. But here is the bad luck of few hunters to take dung beetles: some consider them toadstools, others simply disdain them: what, they say, is a mushroom near the house. What to say to such people? Dung beetles have nothing to do with toadstools - it is an edible mushroom. True, only young hats are collected, their difference is white plates. Over-aged with red, and completely decrepit with black plates, they are not suitable for food. The addiction of the ink fungus to greasy earth is no exception. Recall that champignon also likes to grow on well-manured soil, but who, because of this, does not put it in a basket! By the way, on the same autumn meadow, until the most real frosts, you can also collect champignons. Such a dash from the biography of the dung beetle is also interesting. Once upon a time, our mushroom was really added to the ink. They signed especially important papers, because the authenticity of such a signature was reliably certified by the presence of the smallest disputes. It turns out that the ink mushroom is also involved in history. Well, how friendly he is in layers - you will admire. It jumps in continuous circles, just have time to put it in the basket. A real mushroom wonder! Among dung beetles, white and gray varieties are distinguished. Those and other young mushrooms are edible. Behind the garden, by the very road, mushrooms-umbrellas will jump out and take it. On the ankle leg, the hat is not deployed at first, like a bell. And when it straightens out in a circle, it unbends - just the same umbrella! And all in gray scales, from the leg to the top. The umbrella mushroom is edible when young. Only now there are almost no fans on it. And so the mushroom-homebody stands lonely among the grass-ant. We offer some pheno-indicators, that is, from the phenomena that accompany the beginning of the growth of certain fungi:
Author: Strizhev A.N.
Chanterelles. Interesting Facts
What is a chanterelle mushroom. From July to October, the forests are ablaze with chanterelles. The chanterelle is real, it is also yellow, it is also ordinary Cantharellus cibarius belongs to the order of aphyllophoric mushrooms, to the chanterelle family, Cantharellaceae. There are 4 genera and 100 species in this family, the most numerous genus is the chanterelle (cantarellus), includes 70 species, the common chanterelle is one of the most common. Chanterelles prefer coniferous and coniferous-mixed forests (with birch or oak). They form mycorrhiza with trees; it is not possible to breed these mushrooms in artificial forest plantations. Chanterelles love dampness, they often grow in wet moss. They grow slowly, from 2 to 5 cm per month, but fruiting bodies persist for a long time - an average of 44 days, and sometimes more than 90. Both the cap and the leg of the chanterelle are dense and fleshy. The stem tapers downwards, and at the top smoothly passes into an expanding concave cap. The Latin word Cantharellus means "small goblet". When viewed from the side, the mushroom really resembles a goblet or a tiny yellow tornado, and by this feature it can be unmistakably distinguished from a false chanterelle, also yellow, but with a flat or convex hat, planted on a thin, flimsy leg. False chanterelle grows on forest litter and rotting wood. Some experts consider it poisonous, while others simply inedible. Why is she yellow? The chanterelle is colored by the pigment canthaxanthin from the group of carotenoids. Canthaxanthin is used in the food industry to color margarine and butter, as well as canned fruits, jellies and jams to make them look more appetizing. On the labels, it is listed under the code E161g. Why does the fox not worm. There are 120 species of insects whose larvae feed on fungi; from 40 to 80% of higher fungi are infected with them. But chanterelles are resistant to being eaten by pests: no more than 1% of their fruiting bodies are wormy. Insects have adapted to feeding on toxic plants, adapt to insecticides, but they cannot overcome chanterelles. Even snails and slugs prefer other mushrooms. However, mammals willingly feast on chanterelles: squirrels, sheep, wild boars and moose. Chanterelles grow parasitic fungi, they are affected by viruses. Chanterelles are protected from insects by the polysaccharide chinomannose, which penetrates through the integuments of invertebrates, paralyzes their nerve centers and makes holes in their eggs: they simply do not survive in the fruiting bodies of the fungus, which is why there are practically no worms there. People have long noticed this feature of chanterelles and began to use chinomannose as an anthelmintic drug: it destroys adult worms and their eggs without having any harmful effect on humans. The problem is that this substance is destroyed already at 60 ° C, as well as under the influence of common salt, so there is little sense from boiled, fried or pickled chanterelles. Some healers advise eating them raw. Pharmaceutical companies in Japan and China produce extracts of common chanterelle, in Russia they prepare a tincture. To get rid of parasites, 250 g of finely chopped fresh mushrooms or 50 g of dried mushrooms are poured with half a liter of vodka, after a week the infusion is filtered and taken in a teaspoon three times a day before meals. The worms should disappear in a month. Chanterelle has other polysaccharides with antiparasitic action. These are beta glucans. Once in the body, they activate eosinophil immune cells, which secrete substances that infect parasites too large to be eaten by macrophages. What else is useful fox. Another valuable component of the chanterelle is ergosterol. It is named after the ergot, ergot in English, from which it was first isolated. This is a specific component of the cell membranes of fungi; it does not occur in plant or animal cells. Many antifungal drugs specifically target ergosterol: bind to it, disrupting the membrane structure, or inhibit its synthesis. Ergosterol is not only a drug target, but also a drug itself. It acts on liver enzymes, promotes its cleansing and normalizes work. Healing for the liver and other substances of chanterelle, trametonolinic acid and polysaccharide K-10, which successfully fight the hepatitis C virus. Many severe liver diseases are cured with chanterelle extract. It would be wrong to approach each product solely from a medical point of view. Chanterelle is rich in vitamins A, B1, PP and D2 (ergocalciferol), which tolerate drying well, zinc, calcium and magnesium; chanterelle proteins contain eight essential amino acids. How to store. Although the chanterelle does not worm, it, like other mushrooms, deteriorates during storage. Mushrooms contain a lot of protein, which decomposes over time, forming foul-smelling and toxic products, so chanterelles try to process on the day of collection. But if for some reason this cannot be done, it is better to store them in the refrigerator as whole as possible: unpeeled and uncut. However, other chefs claim that chanterelles can also be stored washed, putting them in a bowl on paper towels and putting them in the refrigerator. Chanterelles can be dried - the temperature should not exceed 50 ° C, then the fungus will retain useful substances and flavors. According to some connoisseurs, drying even enhances the aroma of chanterelles, although mushrooms restored after drying become "rubber". However, you can cut off a stiffer leg and cook only hats. Chanterelles are also frozen, but old mushrooms are sometimes bitter after thawing. What to cook with. Chanterelle is a fragrant mushroom, its smells are determined by terpenoids and aldehydes. These substances dissolve well in oil, so chanterelles are especially tasty when fried. They are also often added to soufflés, creamy sauces and soups, baked with soft cheese like feta cheese. There are few odorous substances that would dissolve in water or alcohol in the common chanterelle. Sometimes dried chanterelles are ground into powder and used as a seasoning for soups and sauces for fish, poultry and pork. Fresh mushrooms are prepared with the same products. Dark red meat clogs the taste of chanterelles. Due to their strong aroma, they are not recommended to be mixed with other odorous ingredients, but there are recipes for chanterelles with pepper and other spices, as well as aromatic herbs: thyme, tarragon, sweet onions or shallots. Wine for chanterelles choose white. Other foxes. The genus Cantharellus contains 70 species and many of them are edible. The velvety chanterelle C. friesii, a brighter orange color than the real one, grows in the deciduous forests of Southeastern Europe. This is a rather rare mushroom, so conservationists ask not to collect it. In the oak forests of North America, the more brittle faceted chanterelle C. lateritius and several other species are often found. Not all chanterelles are yellow. The yellowing chanterelle C. lutescens with a small cap and a long stem is rather brown, the tubular chanterelle C.tubaeformis is yellowish-brown. Chanterelle humpbacked C. umbonata - grayish-gray with blue, only the flesh turns slightly red at the break. But these are all edible mushrooms. Biscuits with chanterelles. For twelve biscuits, you will need a small onion, four tablespoons of butter, 250 g finely chopped fresh chanterelles, two teaspoons of baking powder (baking powder), two cups of flour and a cup of milk, salt to taste. Onions are cut and fried in oil for two minutes, then chanterelles are added and fried for another five to seven minutes. The liquid should evaporate. While the mushrooms are cooling, a sticky dough is made from flour, milk, salt, soda and baking powder and the mushroom mixture is added to it. Spread the dough with mushrooms with a tablespoon on a greased baking sheet and bake for 15-20 minutes in an oven heated to 200 ° C. Biscuits should turn golden brown. Chanterelles in sugar. The common chanterelle is also found in America, and strange recipes reach us from there. But since they are easy to make, why not give it a try? So, you need to mix equal parts of water and sugar in such an amount that the mixture covers the chanterelles (young and fresh), and prepare syrup over medium heat. When it boils, mushrooms are poured into it and boiled until they become soft. Then they are taken out of the syrup, carefully laid out in cold sour cream, where they show off like strawberries in cream, and are immediately served on the table. Author: N.Ruchkina
Mushrooms. reference Information Mushrooms are one of the favorite objects of popular chemistry. Nothing can compare with them in terms of the variety of ways in which they affect the body and chemical compounds. Poisons, drugs and medicines can be found in mushrooms - everyone hears muscarine, psilocybin. LSD and penicillin. The chemistry of the gastronomic features of mushrooms is described much worse. Consider some of the compounds responsible for the variety of tastes and aromas of edible mushrooms. Let's start of course with the general mushroom smell. This characteristic and pleasant aroma is inherent to varying degrees in all mushrooms. Industrial cultivation of champignon Agaricus bisporus made it cheap, but this did not reduce its aromatic merits - champignons are very characteristic of a general mushroom smell. 1-octen-3-ol is considered responsible for it, although in fact the matter is not limited to one compound - a mixture of aliphatic compounds with a chain of eight carbon atoms (C8) smells like mushrooms. Among them are ketones - 1-octe-3-one and 1-octanone and alcohols - 3-octen-3-ol, 2-octanol and trans-1-octen-1-ol. The aroma of almost all mushrooms is dominated by a note of 3-octen-XNUMX-ol.
It is much more difficult to describe how the aromas of different types of mushrooms differ, especially when it comes to the difference, for example, porcini mushroom from boletus. We can easily distinguish them by smell (at least those of us who have not forgotten these smells yet), but it is difficult to translate personal experience into the language of chemical formulas for the obvious reason: not individual molecules, but mixtures with different concentrations of components are responsible for species aromas. . Even if characteristic compounds are found in some types of fungi, this does not give us final confidence that it is in them that the whole thing is. For example, norisoprenoids such as trans-geranyl acetone and (E,E) farnesylacetone are found in various types of butter (genus Suillus), but whether these compounds really characterize the aroma of butter is not known. The aroma of fresh chanterelles Cantharellus cibarius, according to many, resembles an apricot. True, the lists of characteristic aromatic compounds of chanterelles and apricots almost do not overlap, they have only 1-octen-XNUMX-ol and hexanal in common, but neither one nor the other smells like fruit. The terpenoids dihydroactinidiolide and limonene are responsible for the fruity smell of chanterelles, and benzaldehyde (almond aroma) and phenylacetaldehyde (honey pink) are responsible for the floral notes. Apparently, the combination of these substances gives the chanterelles a note of apricot. White mushroom Boletus edulis with its unique aroma is considered to be the king of mushrooms. The broth made from whites also has a special taste. In addition, the aromas of white fungus tend to increase during drying and storage: after six months, the concentration of aromatic compounds in dried mushrooms increases dramatically, and for furans and pyrazines - dozens of times. Another sign of the aroma of dried mushrooms is a high concentration of methional. The smell of a fresh mushroom is dominated by the same aliphatic alcohols and ketones that are responsible for the general mushroom taste. But during cooking and especially during drying, a number of Maillard reaction products are formed: a mixture of pyrazines (methylpyrazine, 2.5-dimethylpyrazine), furans (furfural, 5-methyl-2-formylfuran), pyrroles and thiazoles. All these compounds are somehow characterized by a roasted or brothy aroma, which, together with a common mushroom note (1-octen-3-ol and 1-octen-XNUMX-one), gives dried whites their unique smell. Sometimes mushrooms smell like cooked meat, and this is no coincidence. For example, 2-methyl-XNUMX-furantiol is just a characteristic component of a meat smell. Overseas mushrooms Mushrooms are usually collected in the wild, so we know our own mushrooms well and are not familiar with mushrooms from other areas. As it turns out, even people living at the same latitude, but in different countries, collect different mushrooms, and sometimes unusual species. Some, due to their fame or cultivation, still reach us, and the most famous, perhaps, are truffles and shiitake. There are quite a few types of truffles, but two are considered the most noble and aromatically interesting - the black truffle Tuber melanosporum and the white truffle Tuber magnatum. Actually, the smell is their main value, and it is not surprising that the aromas of truffles are the best studied. Among the many myths around truffles, there is one chemical one. For a while, it was believed that the uniqueness of their aroma was caused by androstenol, which was found during chemical analysis. Indeed, the temptation to make a mistake was great, because androstenol is the sex pheromone of boars, which have always been used to search for these mushrooms (now they still prefer trained dogs). Some people do not smell androstenol at all (they have the so-called anosmia to its smell, and at the same time to its related androstenone) - hence, it would seem, the division of people into those who love and do not love the aroma of truffles. By the way, the truffle has long been considered an aphrodisiac. However, further studies have shown that simple sulfur-containing compounds make the main contribution to its aroma. For black truffles, this is primarily dimethyl sulfide and dimethyl disulfide, and for white truffles, bis-(methylthio)-methane. In fact, it is by the smell of dimethyl sulfide that pigs and dogs find the fungus. By itself, this compound smells like boiled cabbage and seaweed, so it's no surprise that not everyone loves truffle. If the value of truffles was only in the smell of dimethyl sulfide, then it would be easy to imitate it artificially (by the way, they are not very successful in trying to do this in the production of truffle oil). But it is very difficult to repeat the real smell of black truffle - it contains at least 17 components. As for the properties of an aphrodisiac, in general this topic has not yet been sufficiently studied, and therefore there is no reason yet to attribute these properties to androstenol. Still, this is a pig pheromone, and no one has been able to show an equally powerful effect on humans.
Shiitake mushroom (Lentinula edodes) is as widely cultivated as champignons, and with the advent of Japanese and Chinese restaurants, it is no longer exotic for us. Shiitake is known primarily as a plant-based product with one of the strongest umami flavors. This mushroom, especially dried, contains a lot of free glutamate and, more importantly, 5'-ribonucleotide guanosine monophosphate. (Guanosine monophosphate also has this flavor, but is less known as such than glutamate, apparently because it is much more expensive.) These substances exhibit a flavor synergy effect, enhancing the sensation of umami. In addition to these two substances and other 5'-ribonucleotides, the aspartic acid anion, as well as some other compounds, may have an umami taste. An important taste component of morels (genus Morchella) is (5)-morellide, a glycoside of malic acid. Not only does this compound taste umami on its own, but, like XNUMX'-ribonucleotides, it enhances the taste of glutamate. It might well be expected that other umami-flavored compounds will also be found in mushrooms. By the way, porcini mushrooms also contain a lot of glutamate, to the question that umami is supposedly an Asian taste, not a European one. Shiitake mushrooms have a unique flavor that comes out when dried. It is caused by a rather unusual chemical, lentionine, a heterocycle with five sulfur atoms. It is not present in a fresh mushroom, but when the cell walls are damaged (especially during drying), not only lentionine is formed, but also sulfur-containing components related to it. The process is a bit like the formation of 1-octen-3-ol, the substance responsible for the general taste of mushrooms, - it also appears as a result of the breakdown of linoleic fatty acid when cell walls are destroyed.
Poisonous edible mushrooms Everything is very difficult with morels and lines. Experts and non-specialists alike keep coming back to the same question: how long do you have to cook these mushrooms to make them safe. Gourmets insist on the most gentle processing in order to preserve the aroma, and ordinary lovers - on 100% safety, which involves long cooking (at least half an hour with a change of water) - it will still be delicious with onion and sour cream (though from the aroma of mushroom little is left). The lines contain gyromitrin, which turns into toxic monomethylhydrazine, so they must be boiled and drained before use. And morels (and related species such as the morel cap), which do not contain gyromitrin, need only be cooked. But why then can't morels be eaten raw? Without heat treatment, they can still cause mild poisoning or an allergic reaction. Apparently, there are some other toxins in small concentrations. At the same time, as with pods, the concentration of these toxins depends on the climate and the place of collection. It should be noted that, in general, mushrooms are not the kind of food that is recommended to eat raw, with the possible exception of champignons, porcini mushrooms and truffles, and even those in small quantities. Mushrooms grow in the middle lane, which are collected only by some gourmets. Young copies of the gray dung beetle Coprinopsis atramentaria, no doubt, belong to edible mushrooms and are quite popular among enthusiasts - collectors of everything wild. This mushroom contains coprine, which interacts with alcohol (ethyl alcohol), so the action of this fungus may be specific. Although ethanol is one of the body's metabolites; entering the digestive system from the outside, it is perceived as a foreign substance. The body includes a multi-stage system of neutralization; one of its stages is the breakdown of acetaldehyde to acetic acid. Acetaldehyde in the blood is a toxic substance, it is to it that we largely owe the pangs of a hangover. The amino acid koprine (or rather, its derivative - 1-aminocyclopropanol) blocks the action of enzymes that neutralize acetaldehyde, which leads to a sharp increase in its concentration in the blood with all the characteristic symptoms: headache, weakness, palpitations, nausea. A small dose of alcohol, such as a glass of wine, is enough for the koprin to manifest itself, while it acts for several days after you have eaten the mushroom. Interestingly, a very similar white dung fungus Coprinus comatus does not contain coprin either at all or in very small concentrations. But there are other edible mushrooms that have the same effect, such as Ampulloclitocybe clavipes. True, it has not yet been established that their active substance is also koprin.
There is an interesting way to preserve lactic pickling mushrooms (Lactarius genus). In this case, we are also partly dealing with conditionally edible mushrooms. For example, in one German reference book, our favorite pink flakes Lactarius torminosus are classified as poisonous. All representatives of this group have a burning-bitter taste and are really toxic, although to varying degrees. So, if mushrooms can be eaten even raw (which is what they do in Europe) or by subjecting them to a very short heat treatment, then the flakes must be salted for a long time. Even after salting, a slight bitterness remains, but it is already perceived as an additional taste sensation. The bitterness of the lactifers is caused by a variety of sesquiterpenoids, of which there are a lot. In volnushki and violinists, for example, it is velleral and isovelleral. Most of the sesquiterpenoids and their derivatives are formed under the action of special enzymes only after damage to the fungus. In other words, the secretion of milky juice with bitter compounds is an attempt by the fungus to protect itself from eating (but it does not work against our mushroom pickers). Ryzhik is famous for the fact that their milky juice is first bright orange, and then turns green when exposed to air. This color of the juice, like the color of the fungus itself, is also caused by sesquiterpenoids.
Not only fruiting bodies There are mushrooms that grow only in a certain area, so we know practically nothing about them. So in North America, Boletus bicolor is considered one of the best mushrooms. In general, there are much more edible mushrooms in the world than we can imagine, there are at least several hundred of them. And there are also hundreds of various chemical compounds important for taste, aroma and physiological effects on the body. There are mushrooms with garlic aroma, fruit, anise, jasmine. We are accustomed to calling mushrooms fruiting bodies that we collect in the forest or buy in a store. But fungi also include unicellular yeasts and various molds. Many of their representatives play a crucial role in the flavor of food. Let us recall, for example, blue cheeses, whose characteristic aroma is formed by metabolites of mold fungi of the genus Reniciflium. Cheese is saturated with aromas of methyl ketones (2-pentanone, 2-heptanone, 2-nonanone, etc.) - these are the breakdown products of fatty acids contained in cheese, by the action of fungal enzymes. Moreover, the set of decay products depends on the specific type of gleshen, so French Roquefort and Italian Gorgonzola smell differently and have different tastes. The aromas of cheeses with a white rind (camembert) are also partly fungal metabolites of PenicMium camemberti molds. There are quite exotic variants of edible microscopic mushrooms. For example, parasitic fungi of the genus Usttiago produce a product with a unique taste - huitlacoche (corn smut). A corn cob infected with fungi swells and turns black, but it acquires an unusual aroma, in which such pleasantly smelling compounds as vanillin and sotolon are clearly felt. Another species of the genus Ustiiago infects wild rice, and it also puffs up, after which it is eaten as a vegetable. The lactiferous fungus (Hypomyces lactifluorum) infects the fruiting bodies of other fungi. After that, the mushroom in appearance and taste becomes similar to boiled lobster. Mushrooms are a special group of living organisms: at the level of biochemistry, they are similar to both plants and animals. For example, the components of the cell walls of fungi, chitin and chitosan, make fungi related to insects and crustaceans, and our body does not absorb these compounds. On the other hand, mushrooms are rich in amino acids, including essential ones. But the main, almost intangible value is magnificent aromas: porcini mushroom broth, crispy mushrooms, white truffle. I wonder if this autumn will be mushroom? Author: Bondarev A.A.
Mushrooms, Fungi. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Mushrooms, Fungi. Tips for growing, harvesting and storing
Mushrooms are an important food source for humans and other living organisms. Many types of mushrooms also have valuable medicinal properties. Some mushrooms can be grown at home, while others can be found in the wild. Tips for growing, harvesting and storing mushrooms: Cultivation:
Preparation and storage:
▪ Blue-green algae (cyanobacteria, cyanoea) ▪ Play the game "Guess the plant from the picture"
Energy from space for Starship
08.05.2024 New method for creating powerful batteries
08.05.2024 Alcohol content of warm beer
07.05.2024
▪ Chemical synthesis against superbugs ▪ Garmin Quantix 5 marine smart watch ▪ Volvo cars with touch controls ▪ Sennheiser Evolution Wireless D1 Wireless Microphone System
▪ section of the site Reference materials. Article selection ▪ article Power has changed! Popular expression ▪ article Who Invented Printing? Detailed answer ▪ Article Forklift Driver. Standard instruction on labor protection ▪ article Consumer electronics. Clocks, timers, relays, load switches. Directory ▪ article Collecting pieces by suit. Focus Secret
Home page | Library | Articles | Website map | Site Reviews
www.diagram.com.ua |
We recommend interesting articles Section 
See other articles Section 
Latest news of science and technology, new electronics:
All languages of this page