Oyster oyster (lat. Pleurotus ostreatus) also call oyster mushroom or gli. Refers to edible mushrooms. For a long time he was not paid attention to in terms of fishing. He gained his popularity after saturation of the grocery market with oyster mushrooms, which are grown on an industrial scale.
This fungus combines high taste, fertility and low demands when growing than champignons. Oystrychikovo oyster are found not only on store shelves, they also grow in nature.
The mushroom is able to cause yellow mixed rot in trees of deciduous and coniferous rocks. The fruit body for life prefers the places of the greatest accumulation of rot. The dead tree is a great home to him.
How it looks
Mushroom hat reaches size up to 15 cm, and sometimes up to 20. The hat is round, the edges are turned up, the appearance resembles an oyster shell. The hat is characterized by a dense, dry, elastic structure, smooth, matte, bluish-blue skin with a skin. Stained in white plaque when raw weather occurs.
Sporebearing layer of plate type. The plate has white color, but the old mushroom is most often yellow or gray. The color of the spore powder is white.
The leg reaches a length of 5 cm, can be a cylindrical shape, most often curved.
The pulp is distinguished by elasticity, the absence of voids. The leg is painted white.
How it spreads
The oyster oyster mushroom grows in a moderate forest belt, loves deciduous and mixed forests. As a house prefers dead wood wood.
Grows in groups, peculiar tiers of 30-50 pieces. The mass of the tier can be up to 2 kg. In September and October, the oyster mushroom is as prolific as possible, if the conditions are favorable, then it appears in May.
Great for cooking in cooking, for its preparation it is not needed preprocessing. It is easy to clean and it is well stored. As a rule, it is fried, boiled, stewed, canned, and also raised. Only a hat is used in use, the legs are unsuitable due to high stiffness.
Than useful
- It is a lowcalorie fungus. It includes substances capable of suppressing appetite, which makes it an indispensable product in dietetics.
- Perfectly absorbed by the body, the food value is equal to meat products.
- Contains many proteins, fats, carbohydrates, B vitamins, trace elements.
- Rich in amino acids, contains the predominant number of iodine and calcium.
- The oyster mushroom contains substances that can fight bacteria, which also remove radioactive substances from the human body.
- In folk medicine, dry powder is made from it, which fights a high cholesterol content in humans.
How to grow
It grows perfectly in a substrate consisting of cellulose and lignin. Wooden processing products are great as fertilizer. At home to grow oyster oyster is easy enough. For breeding, high humidity is necessary95% and a small area. It can be grown on stumps, enzymes of trees, in a special substrate, on a simple bag of straw.
Of particular importance is the microclimate of the room where it is grown. A wellventilated basement is an ideal place for growing.
How to cook
As a heat treatment, oyster mushroom is boiled for half an hour. It tastes like rawers, as well as white mushrooms.
The main drawback is poorly transported due to high fragility.
The closest relatives
Office covered fleshy flesh, dense, white, has a smell of similar raw potatoes. The edge of the hat is wrapped below. Inhabits central and northern Europe. This species is practically not edible. Oak orange a hat up in size up to 10 cm, convex, white, cream or yellow, has a velvety structure. It can be eaten.
Rozhkovid oyster mushroom the hat has a concave or funnelshaped shape. White in the pulp, has a powdery smell.
The oyster mushroom is covered
Inedible relatives
Omphalotus nidformis is a poisonous fungus that can be found in Australia. It grows on a tree, has a fairly bitter taste.
Omphalotus nidformis
