Mushroom mushrooms photos and description, types of loads, false loads, where they grow and when they grow

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Mushrooms have a load in honor and are particularly popular. Salt loads in barrels are a favorite natural delicacy for mushroom lovers. The dense aroma of loaders is also appreciated in the preparation of hot mushroom dishes. The white dense pulp of mushrooms absorbed the smells of the forest, and the loads make other products when cocooking fragrant.

Delicious loads quickly saturate. The dense structure of the mushroom allows you to convey the harvest to the kitchen whole. Moems rarely grow one by one. With successful mushroom hunting, several baskets of firstclass mushrooms are gained.

Different forests were chosen in nature, but still prefer birch and pine-burgundy tracts. They hide under a layer of fallen needles and foliage. Find mushrooms, raising a terrible forest litter.

Types of loads

What are the main types of movers collect mushroom pickers?

The load is real

Throughout the world, people are suspicious of conditionally edible mushrooms, and only in Eurasia the real load is a delicacy. Young mushrooms are found from late July to midSeptember, grew up, eaten with sour cream and boiled potatoes.

The real colonies in the grass grow, under foliage in birch and pine-bererial tracts. They do not like light, choose shadeed moist places, so they look for mushroom pickers with a stick, scattering the litter of the forest.

The pulp is elastic, white, brittle with a pleasant and peculiar smell. If the mushroom is damaged, caustic milky juice is released, it turns yellow in the air, which spoils the aesthetic impression of the fungus.

A hat of fungi fungi, fringe along the edge is always wet, even in dry weather, fluffy-fiber. Young mushrooms have an almost flat white hat up to 10 cm in a diameter with a downhole bent down. The diameter of the cap of mature mushrooms is about 20 cm, the color is slightly yellowish.

Cylindrical, smooth, white, hollow inside a leg up to 5 cm thick. A yellowish tint acquires from old specimens. Creamy-white frequent gimenophore gear pass from the hat to the leg.

Osinnaya load

A widely known large funnelshaped mushroom exude milk drops (lactate) from the flesh and gills in case of damage.

Osinin loading is distinguished by pinkish gills and marks, often located concentric rings on the upper surface of the hat. Like other mushrooms of the genus, he has a crumbly, and not fibrous pulp. Mature specimens have a funnelshaped shape, with straight gills and a concave lid. He has a dense pulp and a wide leg, which is shorter than the fruit body. Spore Print creamy pink.

Usually Osinnaya loads grows next to the creeping willow on wastelands and swamps and in aspen forests.

The mushroom is considered inedible in Western Europe due to caustic taste, but it is eaten and collected for commercial purposes in Serbia, Eurasia and Turkey.

The load of oak

Collect oak loads in the fall in warm deciduous forests. The hat is large up to 12 cm across, hemispherical, with a central deepening, cratershaped with a smoothed, intricate edge, wet and sticky in wet weather.

Direct, dense, whitish-cream or ocher-cream-colored gills. The leg of brownish color 3-6 cm in height, short, squat, straight, thickened in the center.

The pulp hat is white, hard and hard, fragile in a hollow leg. White milky juice is plentiful, caustic. It is considered inedible in the West due to strong bitterness.

The load is black

From Europe and Siberia, the Black Road came to Australia and New Zealand. It grows under birch trees, pines and other trees in a mixed forest.

Cap on the diamond 8–20 cm. The top is olive-brown or yellow-green, and in the middle is sticky or mucous membrane. Young specimens have velvety shaggy zones. The hat later becomes funnelshaped, the color darkens to the blackish.

The gills are dirty white, stained in olive-brown color with milky juice, which is initially white when in contact with air.

The height of the legs is up to 7 cm, 3 cm in diameter, similar in color to the hat, but much lighter. The pulp is dirty white, eventually becomes brown. Taste (especially milk) caustic.

It is reported that this species contains mutagen nonkatorin, so they are not recommended for use. Boiling reduces the concentration of this connection, but does not eliminate effectively.

Use a black load after cooking as a spice in mushroom dishes in Northern and Eastern Europe and Siberia. Canned and pickled in Eurasia.

Dry Moast

The mushroom is mostly white, with yellow-brown or brown marks on the hat and a short strong stem. An edible, but not tasty mushroom in forests with coniferous, broadleaved or mixed trees is growing.

The basdiocarps do not seem to want to leave the soil and half buried, or grow hypogenic. As a result, rough hats 16 cm across are covered with leaf garbage and earth. They are white, with a shade of ocher or brown color, with a edged edge, which usually remains white. At first, the hats are convex, but later smoothed out and have the shape of a funnel.

Solid white short and thick leg in a height of 2-6 cm and width 2-4 cm. Gills are straight, and initially quite closely located. The imprint is a creamy-white spore, warty oval disputes in size 8–12 x 7–9 μm.

The pulp is white and does not change the color when cutting. In youth, the mushroom mushroom has a pleasant fruit smell, but in adulthood it has a slightly fish unpleasant odor. The taste is spicy, spicy.

Distributed in the northern moderate zones of Europe and Asia, especially in the Eastern Mediterranean. This is a thermophilic appearance, grows during the hot seasons of the year.

This mushroom is edible, but has not quite pleasant taste. However, in Cyprus, as well as in the Greek Islands, he is collected and consumed after pickling in olive oil, vinegar or brine after prolonged boiling.

Where the loads grow when harvest

Mushroom mushrooms do not like loneliness. Mushroom families are chosen near LIP and birch seats. Harvesting at the end of summer and in autumn in deciduous or mixed forests. Mushrooms form vast colonies in the meadow where there is white clay near the surface.

Masters are collected from July to the first frosts. Autumn yields in a special price. Models at this time is not caustic bitter.

Masters form symbiotic ties with higher plants. Root systems exchange nutrients. Most of the types of loads create colonies near birches. A smaller number of species prefers coniferous forests. The older the tree, the higher the likelihood of finding a mushroom mushroom.

In young forests tall from a person, no mush. The older the forest, the higher the chance to get to these mushrooms.

The following conditions are important for the growth of loads:

  • Type of soil;
  • land moisture;
  • How the sun warms the soil.
  • Most of the varieties prefer the sun heated, moist with grass, moss or litter of rotting leaves, do not like dry and swampy areas.

    Some common doubles

    Masters and other conditionally edible mushrooms of this family are not poisonous, but not very pleasant for taste receptors. People prepare mushrooms prepare, then cook. Washed the loads, cook for a long time with salt.

    Pepper

    The fruiting body of the fungus is creamy-white, in mature specimens the hat has the shape of a funnel with many gills. When pressed, bleeds whitish milk with pepper taste. Widely widespread in Europe, the Black Sea region in the northeast of Turkey, the eastern part of North America, brought to Australia. Forms symbiotic relationships with deciduous trees, including beech and hazel, grows on the basis from the summer to the beginning of winter.

    Mycologists consider it inedible and poisonous, cooks do not recommend it due to taste. In raw form is difficult to digest. In folk practice, they use as seasoning after drying, boiled, fried in butter, pickled, baked in the test.

    The mushroom is valued in Eurasia. People collect pepper loads in the dry season, when other edible mushrooms are less accessible. In Finland, the cooks boil mushrooms many times, drain water. In the last salt chilled water, they stored all winter, pickled or served in salads.

    The use of fresh and raw mushrooms irritates the lips and tongue, the reaction passes in an hour.

    Camphoric Moor (Camphore Mlechik)

    Appreciate him for the smell. Culinary cooks are used as a spice, and not for cooking. The size of the camphor miller from a small to medium, a hat less than 5 cm in diameter. Color from orange to orange-red and brown shades. The shape of the hat is convex in young specimens, flat and slightly pressed in mature mushrooms.

    The fruiting body is fragile and brittle, distinguishes the whitish and watery look like a mammary, similar to serum or lowfat milk. Juice with weak taste or slightly sweet, but not bitter and not caustic. The smell of the mushroom is compared with maple syrup, campara, curry, fenuger, burnt sugar. The aroma is weak in fresh samples, it becomes strong when the fruit body dries.

    Dried mushrooms are crushed into powder or insist on hot milk. Some people use l. CampHoratus for the manufacture of a smoking mixture.

    Violin (felt rod)

    This is a fairly large mushroom, found next to beech trees. The fruit body is dense, not fibrous, and when damaged, the mushroom releases colostrum. In mature specimens of a hat from white to creamy color, in the shape of a funnel, on a crossier up to 25 cm. Wide leg shorter than the fruit body. The gills are distant from each other, narrow, with brown spots from dried juice. The imprint is white.

    Mushroom is collected in deciduous forests from the end of summer before the start of winter. Milk juice tastes neutral in itself, acute, if consumed with pulp. The felt rod in the West is considered inedible due to acute taste. In Eurasia, before cooking, soaked for a long time, then salt.

    Golden-yellow load (golden millet)

    It has a pale color, poisonous, grows in symbiosis with oaks. A hat on a crossier 3-8 cm, with dark marks of gross rings or strips. At first it is convex, but later smoothed out, the old specimens have a small central recess, the edges without a pile.

    Whitish or pale yellow leg hollow, cylindrical or slightly swollen, sometimes pinkish in the lower half. Gimenophore gills are frequent, straight, with a pinkish tint, spores of white and cream.

    The white flesh has a spicy taste, painted with abundantly secreted milk. Initially, colostrum is white, after a few seconds it becomes bright-gray-yellow.

    A golden coat appears in the summer and autumn in the northern moderate zones of Europe, North America and North Africa.

    Consumption leads to a predominantly acute serious gastrointestinal symptoms.

    Whether the loads are useful

  • These mushrooms are nutritious, fleshy pulp and contains proteins (33 g in 100 g after drying), carbohydrates, minerals and vitamins in an easily digestible form. Boiled loads replace meat and fish if these products are contraindicated.
  • B vitamins B, and also improve the function of the nervous system, hematopoiesis, immunity.
  • Minerals in a bioaccess form sodium, magnesium, calcium and phosphorus, the active form of vitamin D participate in the prevention of osteoporosis, support the health of the skin and hair.
  • Antibacterial agents of pepper cooles kill tuberculosis sticks, treat kidney stones in folk medicine.
  • Curgling and fermentation of loads activates the production of lactic acid, antiinflammatory and reducing cholesterol of substances.
  • Who should not eat loads

    This is heavy food if a person has problems with the pancreas, liver and biliary. Roads of forest mushrooms do not give children up to 7 years old and pregnant women. Frequent consumption of loads containing active substances increases the sensitivity of the body, exacerbates allergic reactions.

    Preparation, especially conditionally sedimentary, loads without observing technology are harmful to the activity of the digestive tract and the operation of the allocation organs. Sharp, salty and sour mushrooms are contraindicated to hypertension and people with nephrosis. Occasionally, the use of small portions of loads is allowed.

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