Mokruha spruce photo and description of mushrooms, edible or not, where it grows

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Mokruha spruce (Gomphidius Glutinosus) among mushroom pickers has good fame due to its taste and aroma. The mushroom itself is considered conditional and natural, since it can be eaten only after prolonged cooking. However, the spruce mokrukh is truly useful and edible mushroom, which contains a lot of carbohydrates, proteins and trace elements.

Appearance

Hat of spruce mokrukha does not differ in a special appearance. Its color is gray and with small dark spots. Old mushrooms have a black hat at all. The hat itself has a diameter of 15 centimeters, but it looks larger because of the humidity. Plates at the bottom of a graycolored hat, which also darkens with the age of the mushroom. The color of the legs is white. At the base, the color is bright yellow. A characteristic feature of the mushroom is its mucus, which covers both the whole hat and leg. When the mucus dries, the hat becomes glossy and shiny. The skin can be easily removed. The hat with the leg is connected with a thin coated mucus. The pulp of spruce mokrukhi is tender, which does not darken in the context.

Where it grows

The popular territory of spruce mokrukh extends throughout the central and northern Eurasia. The mushroom grows in places with a temperate climate. As a rule, it can be found in coniferous forests, in particular, in the thickets of fir trees. Spruce mokrukh is almost completely absent in deciduous forests. Mushrooms have been growing from the end of June, and end the season closer to November, when the autumn is warm and prolonged. The main conditions for the good spread of spruce wet are the presence of a warm climate and a large amount of moisture. Many mushrooms quietly hide in fallen autumn leaves. Grows mainly in mushroom colonies. Spruce mokrukhs can form mycorrhizes with spruce or pines.

The difference from similar species

Even for an inexperienced mushroom pipe, to distinguish the mokrukh from another mushroom, it will not provide difficulties, since there are practically no poisonous analogues. The only similar species is a spotted mokrukh.

But, as the name implies, it has characteristic spots on the hat and reddish color in the places of cut. The spruce mokrukh does not change the color on the cut, which is a distinctive feature of this type of mushroom. Even mokrukh spruce has a slight resemblance to oils, but they are easy to distinguish in the presence of plates in wet.

Benefits and use

Spruce mokrukh is suitable after prolonged heat treatment. As if seller, she is boiled, pickled or canned. Often used as the main ingredient in sauces. Before processing, the spruce wet must be carefully cleaned. To do this, remove the mucous membrane from the hat and legs of the mushroom, after which the mushroom can be carried out by heat treatment. In the process of processing, spruce wet can slightly change its color, but this does not affect the characteristics and properties.

All beneficial minerals and vitamins contained in spruce mokrukh activate hematopoiesis and stimulate the human immune system. The mushroom is also popular with its heptoprotective qualities. In folk medicine, spruce mokrukh received fame as a mushroom that eliminates inflammatory ailments.

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