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Mushrooms. Travel Tips
mushrooms - this is a special type of flora, in total there are about 100 thousand species of mushrooms. Up to two hundred species of edible mushrooms grow in our forests, of which no more than forty species are eaten. There are edible mushrooms, there are poisonous ones, there are so-called conditionally edible ones. In central Russia there are the first, and the second, and the third. In the north, in the Arctic, everything is edible, i.e. there are no poisonous mushrooms. In the south, mushrooms must be handled more than carefully, because. even edible mushrooms in our zone can accumulate a large amount of toxic substances there and become poisonous themselves. In Western Europe, mushrooms are practically not collected. Given the poor environmental situation, this may be right, but in Scandinavia or the northern regions of the USA and Canada, this behavior is just a common Anglo-Saxon phobia and nothing more. Each mushroom has an "underground system" - a mycelium. which in essence is a real fungus living in the soil. What is harvested is the fruiting body of the fungus, which has surfaced for spores to erupt - reproduction. Only in 1834, Dutrochet discovered that the fruiting body of the fungus and its mycelium are one whole plant. Therefore, the mycelium cannot be destroyed and the fruiting body-mushroom must be cut with a knife! The fruiting body of the fungus grows for about 10 days. Mushrooms grow in a circle. Mushroom circles sometimes grow up to 70 and even 200 meters in diameter. A circle of 70 meters has an age of about 500 years. Many edible mushrooms have inedible or even poisonous counterparts. Many mushrooms cannot live without a forest, without trees, and often grow in the neighborhood only with certain tree species. Boletus and volnushka are found mainly in a birch forest, camelina - in a pine or spruce forest, boletus - in the presence of aspen in the forest, porcini mushroom-pines, spruce, birch. How to pick mushrooms The most favorable weather for the appearance of mushrooms is warm rain with sunshine. Collect mushrooms in the morning. The mushroom must be looked out for from different angles. If there is the slightest doubt - do not take the mushroom Do not take rotten mushrooms. Overripe and soft mushrooms should not be taken. Worm mushrooms can not be taken. When picking mushrooms, especially such valuable ones as porcini and others, never tear the moss, do not break out the legs along with the mycelium. In open places, the naked mycelium, which has been growing for 10 years, will dry out and die under the rays of the sun. There will be no mushrooms this year or next. Do not eat unknown mushrooms, among which poisonous ones can be found. To this group, first of all, it is necessary to include several types of agaric mushrooms: pale grebe, fly agaric (red, panther, poisonous), false honey agaric (sulphur-yellow and brick-red), poisonous gray entoloma. Of the tubular mushrooms, the satanic mushroom is poisonous. The alkaloid muscarine contained in the red fly agaric at a dose of 0,8 grams and the most dangerous toxic substances phalloidin and amanitin contained in the pale toadstool at a dose of 0,02-0,03 grams are fatal to humans! There is a small group of "inedible mushrooms". They are not poisonous, but only have an unpleasant taste or smell. This is a gall mushroom, a false chanterelle, an inedible boletus, a gray row and others. You can recognize them by taste, but I would not advise you to do this. Some edible mushrooms contain bitter or even poisonous substances that are destroyed or washed out after appropriate processing. Such mushrooms are called "conditionally edible". These include a thin pig, a pink wave, euphorbia, some types of russula. They should be boiled for 7-10 minutes, pour out the broth, and rinse the mushrooms in running water. In their composition, mushrooms are close to meat and therefore they are sometimes called "forest meat". By their chemical composition, they are close to vegetables, and by amino acid they are similar to products of animal origin. It should be remembered that mushrooms are heavy food, so you should not eat more than 200 grams of fresh or 100 grams of salted or 20 grams of dried mushrooms at a time. According to nutritional value, mushrooms can be divided into four categories: the first is porcini mushroom, camelina and real milk mushroom; the second - mushrooms of medium quality (boletus, boletus, butterdish, bruise); the third is mossiness mushrooms, russula, chanterelles, honey agarics; the fourth - low-value mushrooms (some types of russula, pink wave, thin pig, summer honey agaric and others) .. The most versatile way to cook mushrooms Each mushroom is cleaned of earth, needles, leaves and put in a container with clean water. Rinse the mushrooms in this water, then drain the water. Pour fresh water and put the mushrooms on the fire, if there is even the slightest doubt about the quality of the collected mushrooms, after the water boils and you remove the foam, drain the water again. Pour new water, put on fire again. Cook until done. After the mushrooms are cooked, they can be fried, pickled, salted, and generally do whatever you want - the product is ready. The only mushroom from which it is necessary to peel off the skin - to clean it - is the butter dish. Fried mushrooms can be stored for the whole winter. Well-fried, without onions and spices, mushrooms are tightly placed in a glass jar and poured with ghee, the oil will harden, and this is the whole preservation. Keep in a cool place. Instant mushroom soup Cut the mushrooms into slices and fry in a frying pan heated with oil, add the chopped onion when it becomes soft, put the flour, finely chopped tomatoes or tomato puree and fry lightly. Then pour in hot water or mushroom broth, add rice and cook until fully cooked. Mushroom ragout Sprinkle washed, coarsely chopped mushrooms with flour and simmer until tender in butter, adding a little water, salt, pepper.
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