Liophillum Simedzi (Lat. Lyophyllum shimeji) edible mushroom from the lyophillus family. It is rare, but has a very delicate taste. It is also called Hon Simedi.
How it looks
The hat does not stand out in size and on average reaches 6-7 centimeters in diameter. At a young age convex, the edges are noticeably bent down. It straightens up with age, the bulge almost completely disappears, but in the center of the hat there often remains a small wide tubercle. The peel to the touch is smooth, sometimes matte. Has different colors, but basically does not go further gray-brown shades. Well distinguishable dark stripes and spots are often present on the skin.
The plates are often located, in their shape rather narrow, grow to the edges. Their color in his youth is white, and over time becomes gray or beige.
The leg, like the hat, has no large size and on average reaches three to four centimeters in height and about one and a half centimeters in diameter. The color is white or gray, to the touch its surface is smooth and silky. Has no rings.
White pulp, dense and elastic. In the section, the color does not change.
The smell is pleasant, but not particularly pronounced. It tastes somewhat reminiscent of forest nuts.
Where it grows
It is mainly not found outside the country of the rising sun or the Far Eastern regions. But single specimens can be found almost anywhere in the globe, so if you succeed in stumbling on this mushroom, feel free to collect it, because such luck may no longer repeat yourself. By the season, Lyophillum Simedzi is not attached, can be fruitful even in winter. The main period for the collection is the beginning of August and the end of September. Grows in small groups and shocks, occasionally meets single. This mushroom prefers to grow in coniferous forests on dry soils, as a companion for symbiosis basically chooses a pine or spruce.
This species does not have toxic similar species, but somewhat very similar, and in some situations completely indistinguishable edible mushrooms, there is:
Liophillum was bored
A mushroom that does not differ in external signs from Hon Simedzi, except for the size and habitat. The habitat is not coniferous, but deciduous forests, groups consist of more bodies.
A hat on average 4-5 centimeters, but in isolated cases can reach ten. In his youth, has a hemispherical shape, reveals and becomes outstretched with growing up, while the edges can be wrapped upstairs.
Leg 5-10 cm in height, has a small thickening below.
It has a leg larger, the color of the hat is lighter, many spots are clearly visible on it, unlike Simedi. As differences, you can still name a companion for symbiosis, because the oyster mushroom grows exclusively on dead wood.
In Japan, this fungus has an artificial-out-of-class double, which is called the same, Simedi, although in fact it is an ordinary oyster mushroom, which is no different from lyophillum. The only thing that is one way or another in it is a less saturated taste and size, which are sometimes larger, and sometimes smaller than that of a fellow. There, this copy is not considered a rare appearance, on the contrary, it is so often found that absolutely every selfrespecting Japanese mushroom pickens tried it.
Delicious universal mushroom, which perfectly tolerates any type of processing and fits well into any dish. It is added raw to salads, they can add as a side dish. Liophillum Simedi can be pickled, salivated, canned both cold and hot method.
The mushroom is rare, mainly in small groups, which are unlikely to be enough for a hearty dish, but if you have become a happy owner of several copies, then you can try as recipes for cooking:
- Fried mushrooms. A dish that can perfectly complement some side dish or use it yourself. As ingredients, it is necessary to take a kilogram of Simedi, a couple of onion heads, vegetable oil for frying and spice to taste. Boil the mushrooms in salted water, throw it on a colander and wait until all the water wives. At this moment, heat the pan and pour the oil into it, and then add the mushrooms. We fry and stir for ten minutes, in the end add spices and cook a couple of minutes with them. Let’s cool a little and the dish is ready for use.
- Salting. When cooking, fruit bodies change their color, due to which many add a small amount of citric acid to the water so that the mushrooms preserve their color when cooking. You will need 2-3 kg of mushrooms themselves, 5 tablespoons of salt and several pieces of bay leaf. Boil the fruits, place them with a hat down in dry jars, in advance sterilized. The layer should not be too large, 5-6 cm is enough. We fill up the salt and mix. We completely fill the banks with such layers, after which we put the oppression on top. After the mushrooms are shown, you can still add a couple of layers. After a few days, pour the contents of boiled water, close the cans with lids and store in a dark place with a cool temperature.
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