✅ White mountain mushroom Crimea. Mountain porcini mushroom

Crimean mountain white mushroom. Mountain white mushroom

Crimean white mushroom
has many names: giant pig mushroom, huge leusopaxillus. But the most accurate thing is the giant talker (Trichlomocha family). Prefers the soil of deciduous and coniferous forests. Found from early summer to mid-autumn.

Mountain porcini mushrooms grow in groups. If one is found under a birch or pine tree, there is a high probability that there are several more nearby. It's easy to spot them. The caps are large and fleshy (up to 20 cm in diameter). They can be completely white, but they also come in a pleasant coffee-with-milk color. If the mushroom is completely white, it means it is young and fresh. The hat should be smooth on top and covered with plates with bridges on the bottom.

The stem of a real white mountain mushroom is dense, but rather short, considering the size of the cap - only 3-8 cm. Closer to the cap, there may be villi on it. Sometimes a flour coating is observed. The leg is thickened from below.

The flesh of porcini mushrooms is also white, sometimes creamy. The smell is pleasant. It is described as mealy. Mature mushrooms may have a slightly bitter taste, so they are best used for drying. But in young mushrooms, the taste is more valued, and they contain more nutrients. One of them is the antibiotic clitocybin, which is harmful to the tuberculosis bacillus.

The mushroom can be confused with several other species. The smoky talker looks like him. It is often found in Crimean forests and is slightly inferior to mountain white in taste. It is more dangerous to encounter a poisonous gall mushroom. If you come across a whole clearing of whites, then you need to make sure whether this is a “witch’s” “ring”.

Crimean white mushroom is a welcome guest in every kitchen. It can be consumed stewed, salted, fried, baked or pickled. It can decorate and complement any dish with fried chicken, potatoes, or buckwheat porridge. You can’t list them all.

But mountain mushrooms cannot be stored for a long time. Immediately after collection, it is better to rinse them in cold water and leave them in salted water for half an hour. After cleaning the forest soil and leaves, the mushrooms should be kept in the refrigerator. No more than two days.

Recipes for pickling bitters

Bitters are suitable for pickling. Less commonly, they are pickled or fried after pre-soaking and boiling. In lean years or between waves of growth of noble mushrooms, bitters are a salvation for many people. Once I got into a conversation with women who were coming out of the forest with full buckets of bitters. They said that in the summer they don’t have time to go looking for “real” mushrooms. Therefore, they often run into the forest closest to the village to pick up several buckets of bitters for pickling in half an hour.

These women told me that they always soak the bitter mushrooms before salting, otherwise bitterness remains in the mushrooms.

Hot salting method

It is better to salt bitters hot. This option does not replace pre-soaking the mushrooms. To do this, they are washed well, the lower part of the stem is cut off, the large caps are cut into pieces and filled with plenty of cold water. Soak for 5 - 6 days. The water is changed at least twice a day. This is necessary to remove the burning milky juice. After soaking the bitters, you can add salt.

First, the bitters are rinsed with clean water, sorted by cap size (no more than 2 cm is left from the stems) and boiled for 30 minutes in plenty of salted water. Stir them from time to time to prevent them from burning. After this, the mushrooms and broth are cooled and drained in a colander.

The bitters cooked in this way are placed in a glass jar (enamel bucket, can or pan). Sprinkle them with salt (50 g per 1 kg of fresh mushrooms), adding garlic cloves, dill, cloves, allspice, etc. Black currant and horseradish leaves are placed at the bottom. The mushrooms are covered with blackcurrant (horseradish) leaves on top. Sometimes a clean cloth napkin is placed on them. In order for the mushrooms to stay in the brine all the time and not float up, you need a load. It is placed on a wooden circle or an inverted earthenware plate.

The container with mushrooms is kept in a cool place (5 - 7°C). You cannot leave the pickling in a warm place, as the mushrooms will quickly turn sour. If necessary, add the required amount of cooled boiled salt water to the container. Any mold that appears is removed (wipe with a cloth soaked in vodka), and the circle (plate) and pressure are washed.

My friends only salt bitters using the hot method. They keep the jars in the refrigerator. Pour sunflower oil (odorless) or sprinkle mustard powder on top of the cooked and cooled mushrooms. After this, cover them with thick paper or plastic lids.

Mushrooms of Crimea. Edible mushrooms of Crimea

Edible mushrooms of Crimea can be conditionally divided according to the area where they grow: steppe, forest and mountain.

Steppe species with names and photos

In the steppe zone of the peninsula, the harvesting season begins in May-June and lasts until the end of October until the first frost. The most popular are marsupial morels, bigheads and puffballs. Some of them appear as soon as the snow melts in the spring or even in January.

Steppe oyster mushroom (one-sided, royal) - a one-sided funnel with widely spaced white plates - lives in steppes or even semi-deserts, in places where there are no trees.

Steppe oyster mushroom

Steppe champignons also grow here - lamellar fruiting bodies of a grayish-beige color, with a thick fleshy cap and a wide stem. Very tasty and healthy. Scientists have discovered antibiotics of various effects in them. Field champignons also prefer open spaces. Their distribution areas are meadows, clearings, roadsides.

Champignons and other forest species with photos

The forest zone of the peninsula is rich and diverse. And each of them has its own favorite places to grow. Crimean champignons are the most popular type of Crimean mushrooms. This species loves soil in mixed and deciduous forests. They often find a place next to anthills or right on them.

Crimean champignon

Larch trees are home to puffballs, representatives of the champignon family. Pearl, pear-shaped and giant ones grow here.

The forest climate and soil are loved by chanterelles - light yellow and orange-yellow fruiting bodies, the stem and cap of which are a single whole. In Crimea, there are two types of them: common chanterelles (thick-fleshy, funnel-shaped, wavy yellow-orange) and black chanterelles - tube-shaped, funnel-shaped, black-brown, black, dark gray.

Common boletus - tubular edible fruits with a characteristic slippery, smooth, flat cap - live in bright meadows, clearings and forest edges. But they prefer pine forests with birches or oaks, as well as free-standing trees.

Local residents are very fond of the Crimean white mushroom - a fleshy fruit with a light brown semi-convex cap and a whitish-brown dense stem. Coloration depends on habitat and age. The giant pig or talker, the huge leusopaxillus, grows in deciduous and coniferous forests from early summer until mid-autumn. It is often confused with the safe smoky talker or with the poisonous gall fungus. For this reason, you need to be very careful.

Crimean white mushroom

Milk mushrooms also belong to forest mushrooms. In mixed forests you can find pepper and dry ones, but in deciduous forests you can find oak milk mushrooms.

The pepper mushroom has a convex and later funnel-shaped cap of light beige color, narrow frequent plates.

Pepper milk mushroom

Brick-orange and reddish color of oak milk mushroom. Its plates are yellow.

Orange-red and yellow-pink saffron milk caps are also often found in the forest. Their favorite places are the cool shade of trees in the southern part of Crimea. There are a lot of saffron milk caps near Rybachy.

Forests in which both coniferous and deciduous trees grow are preferred by the gray rower, the so-called little mice. The cap of the row is light or dark gray in color, wavy, lobed or with cracks along the edges. In young specimens it is more round. The leg is thickened at the base, dense. Most often they are small, but they can also be large. Mice hide under fallen leaves, pine needles, in moss and on sandy soil.

Stumps, fallen trees or the bases of living ones are favorite places for honey mushrooms. The main characteristics of the honey mushroom are a convex cap, which becomes flatter over time, dark brown, honey or olive in color. The leg has the same color. The cap, like the leg, is covered with scales.

The appearance of the hornwort (genus Romaria) resembles coral, as it consists of thin branches, but at the same time it has a clearly defined leg. You can find such a unique coral reef in the summer in deciduous forests. Its color is light beige and turns wine red when pressed.

Mountain or stone mushrooms

The main mushroom representative of the mountainous part of the peninsula is the white mountain mushroom. They often go up to the Ai-Petri yayls specifically for him. There are many of them on the flat mountain tops. But you can find it in the steppes and forests, including foothills, for example, near Mount Demerdzhi. It is difficult to confuse it with others: the white or coffee smooth cap is attached to a thick short stem.

Application

The chemical composition of the species is different, so each of them has found its own niche for use. Some are used more for preparing gourmet dishes, while some are used in medicine, pharmaceuticals or cosmetic purposes.

Medicinal use

Some species are used to create medicinal drugs that help stabilize blood pressure and reduce the level of sugar and “bad” cholesterol in the blood.

The chemical composition of bitter milk mushroom is characterized by an increased content of:

carbohydrates;
proteins;
fiber;
vitamins (especially C and PP);
microelements (phosphorus, potassium, sodium, magnesium, calcium).

Irina Selyutina (Biologist):

A substance with antibiotic properties was discovered in the pulp of the bitter milk mushroom, or red bitter, which, as studies have shown, has a negative effect on bacteria, including Staphylococcus aureus. This bacterium can cause a wide range of diseases: from mild skin diseases (for example, acne, impetigo) to deadly ones (for example, meningitis, endocarditis, sepsis). To this day, Staphylococcus aureus is one of the most common causes of nosocomial infections. In addition, it often provokes postoperative wound infections.

Shot glass mushrooms. What mushrooms can you eat without harm to your health? List of edible mushrooms

Knowledge about edible mushrooms will be useful to every mushroom picker. Edible mushrooms include those mushrooms that are safe to eat and do not require special preparation. Edible mushrooms are divided into several types, the most famous of them: tubular, lamellar and marsupial. You can read more about edible mushrooms in this article.

Signs

Edible mushrooms are mushrooms that do not require special processing and can be cooked and eaten immediately. Edible mushrooms do not contain any toxic substances that can harm the body; they are absolutely safe for humans.

The nutritional value of edible mushrooms falls into four categories, from high-grade to low-grade mushrooms.

In order to distinguish edible mushrooms from inedible ones, you need to know some common distinguishing features:

edible mushrooms do not have a specific pungent odor;
the color of edible mushrooms is less bright and catchy;
edible mushrooms usually do not change color after the cap is cut or broken;
the flesh may darken when cooked or broken;
In edible mushrooms, the plates are attached to the stem more firmly than in inedible ones.

All these signs are conditional and do not provide an exact guarantee that the mushroom is edible.

On video

clearly shows how to distinguish edible mushrooms from poisonous ones using the example of the most common mushrooms. It also tells you what to do in case of poisoning:

Conditionally edible

In addition to edible ones, there are also conditionally edible mushrooms. They are classified in a separate category because they produce a bitter juice or contain poison in very small quantities.

Such mushrooms must be subjected to special processing before cooking, namely:

soak (from 4 to 7 days);
boil (15-30 minutes);
scald with boiling water;
dry;
salt (50-70 g of salt per 1 liter of water).

Among conditionally edible mushrooms, even with special processing, it is recommended to consume only young specimens, without signs of aging or rotting.

Some mushrooms may only be inedible if eaten with other foods. For example, dung beetle is not compatible with alcohol.

There are 3 types, which are divided into edible and conditionally edible.

Tubular

Tubular mushrooms are distinguished by the structure of their cap, which has a porous structure resembling a sponge. The inner part is permeated with a large number of small tubes intertwined with each other. Mushrooms of this type can usually be found in the shade of trees, where there is little sunlight, damp and cool.

Among tubular mushrooms, both edible and conditionally edible ones are common. Their fruits are very fleshy and have high nutritional value.

Among the edible tubular mushrooms there are many poisonous look-alikes. For example, a safe porcini mushroom can be confused with an inedible gall mushroom. Before picking, you should carefully study the characteristics of edible fruits.

Contraindications

In some cases, bitters can aggravate the condition of a sick person. Contraindications include:

gastritis, increased and decreased acidity of the stomach;
peptic ulcer;
pancreatitis;
various liver diseases - hepatitis, cirrhosis, liver failure.

It is also prohibited to consume mushrooms for children under 7 years of age, pregnant and nursing mothers. There is a contraindication in case of individual intolerance.

If you have at least one of these problems, you should consult your doctor about the desire and possibility of eating even occasionally bitters, like other mushrooms.

Edible mushrooms of Crimea

The climate of Crimea is characterized by its unpredictability. And it is difficult to predict when the mushroom season will begin. In one part of the peninsula they may not yet appear, but in another the “silent hunt” will already be in full swing. Crimean mushroom pickers know another feature of their region: mushrooms grow not only in the forest. Most of them grow in the steppes, preferring soil rich in organic matter. For example, the steppe single-barrel can be found right in the grass, in a clearing near a populated area.

The mushroom season lasts from very early spring to late autumn. But the fact remains that the snow has not yet had time to melt, and from under it the tiny heads of marsupial morels are already appearing. Puffballs and bigheads appear early.

Summer allows you to fully enjoy the rich variety of mushrooms. More than 100 species of mushrooms can be found in forest-steppe, steppe and forest areas. Mushroom professionals give preference to a few: mountain porcini mushroom, boletus, honey mushroom, saffron milk cap, aspen boletus, boletus mushroom and several more.

Until the very frost, the black and white (or gray) row is collected and eaten with appetite. It is also called little mice. Surprisingly, these mushrooms can be collected even a week before the winter holidays, just for the New Year's feast. And now more about the most favorite mushrooms of Crimea.

Where and when to look

The Crimean climate is very diverse and unpredictable, so the beginning of the mushroom season differs in different parts of the peninsula. While in one part of Crimea there are no traces of mushrooms yet, in another part of Crimea the season is in full swing.

It was also noticed that fruiting bodies grow there not only in forests, but also in clearings and roadsides. However, the talker, beloved by many mushroom pickers, still prefers traditional places - coniferous and deciduous forests. It is there, under the trees, that they grow. These mushrooms can be collected from early summer until mid-autumn.

Mountain white mushroom

It has many names: giant pigwort, huge leusopaxillus. But the most accurate thing is the giant talker (Trichlomocha family). Prefers the soil of deciduous and coniferous forests. Found from early summer to mid-autumn.

How to cook fried mushrooms?

These mushrooms can not only be boiled, but also fried. Fried bitters go best with potatoes. Here is one of the recipes.

500 g of main ingredient;
3 tbsp. flour;
10 potatoes;
1 glass of sour cream (210 g);
5 tbsp. olive or sunflower oil;
salt and spices to taste.

This recipe is quite simple to prepare:

The bitters must first be soaked in cold water as described above and cooked.
Peel the potatoes and also boil them in lightly salted water.
Sprinkle the mushrooms with flour and place in a frying pan in hot sunflower oil. Fry until golden brown.
Take a baking dish (preferably rectangular). Place potatoes, previously cut into slices, and fried bitters.
Pour sour cream over everything and place in the oven, preheated to 180°C. Leave for a quarter of an hour.

Mice (gray row)

There are several types of rows that can be eaten. But they are quite difficult to distinguish from inedible ones. More often, mice are found in coniferous and mixed forests, in moss or on sandy soil. Rows can grow singly or in groups.

In Crimea they are found in early or mid-autumn. Experienced mushroom pickers go specifically for them to the forests near the village of Kolchugino or to the area of the Crimean Astrophysical Laboratory.

The hats of young mice (5-10 cm) have a conical shape with rolled edges. In mature rows it is flat, fleshy, with irregularities. The edges are unraveled and have small cracks. A small bump protrudes in the center. The plates in it are rare and widely spaced. The color of the cap is gray (from light to dark shade). After rain, it looks slimy and becomes slightly sticky, which causes leaves and small lumps of earth to stick to it, making it difficult to notice.

Inedible and poisonous species

The variety of inedible species also amazes even experienced mushroom pickers. In addition to fly agarics, there are also those that very skillfully disguise themselves as healthy and tasty. These are several types of row mushrooms, champignons and talkers, as well as false honey mushrooms and pale toadstools. The most common types are:

The toadstool is deadly. It is often confused with champignon. A characteristic feature of the toadstool is the white “skirt” on the leg. The champignon also has the same ring, but it differs from the toadstool in that the plates on its cap darken in adult mushrooms. Read also Lamb for children from what age Komarovsky

The same applies to other lamellar mushrooms, similar to this poisonous mushroom, but without “skirts”. The color of the toadstool itself is from gray to green, the cap is hemispherical, and becomes round as it matures. It is often confused with green russula. But a ring on the stem, white scales and thick plates are sure signs of a deadly mushroom. White fly agaric is a deadly mushroom. It can be recognized by the ovoid “decoration” at the bottom of the stem.

White fly agaric

False foam is another life-threatening mushroom. It differs from the real one in the absence of a ring on the stem.
The whitish talker may resemble a Polish mushroom. The sign that determines “toxicity” is a powdery coating on the cap.

The talker is whitish

The poisonous purple boletus is distinguished by a large, irregularly shaped cap, upon which black and dark blue spots appear when pressed.
The darkening of the cap when pressed characterizes the pink wave. And the hat itself is quite unusual. It is slimy to the touch, flat with a small depression in the center.

Volnushka pink

The false chanterelle differs from the real one by having a thinner red leg with a brick tint and a rather unpleasant odor.
Gorchak is the most popular dangerous mushroom in Crimea. There is controversy among scientists about the safety of gall fungus. However, due to its very bitter taste, this fruit cannot be eaten. For such qualities they gave it a second name - bitterling.

Gorchak

The word "champignon" in French simply means mushroom. That is, this is a general definition of all mushrooms. But in Russian the word champignon has become the proper name for one of the types of mushrooms. All types of champignons are non-mycorrhizal fungi, so it is not at all necessary that its neighbors be certain plants, as other mushrooms need. In this regard, champignons are common not only in the forest, but also in the meadow and field on fertile manured soil.

Champignons have been used as food since ancient times. The ancient Romans, for example, believed that champignons were tastier than even such a delicious mushroom as truffle. In Rus', these mushrooms were equated in taste to boletus mushrooms; they were cultivated already in the 20s of the last century.

The mushroom industry for growing champignons is developed in the USA, Great Britain, France, the Netherlands, Denmark, the GDR and other countries. Their annual production reaches one million tons. To grow champignons, underground galleries of abandoned quarries and lime mines are used, where a constant air temperature of about +15° and air humidity of 80-90% are maintained throughout the year. Champignons do not need light and develop normally even in conditions of absolute darkness, which significantly reduces the cost of growing them. Suffice it to say that only one of the “mushroom mines” in the suburbs of Lausanne produces about one million kilograms of champignons per year.

So, what are champignons?

At a young age, they look like round balls, since the edges of their caps are curved and tightly cover the stem. At this time, their plates are pale pink. Champignon grows very quickly. On the second day, the plates begin to darken, turn brown, and subsequently turn black. The edges of the cap straighten, and the round mushroom turns into a flat umbrella.

Champignons are rich in proteins, carbohydrates, organic acids, mineral salts, and phosphorus compounds. In terms of nutritional value, they are equal to meat products. The taste of champignons is excellent. They are used freshly prepared - fried, stewed, in soup and in the form of caviar. First and second courses, gravies and side dishes are prepared from champignons. They are also prepared for future use: they are salted or preserved in a salty solution. Pickled young mushrooms with pale pink plates are especially tasty. Champignons can be dried. A sauce is prepared from dried mushroom powder.

V. A. Soloukhin, a master of describing various mushroom “crafts” in cooking, gives the following characteristics to the taste of champignons: “Just as the porcini mushroom has no equal in dried form, in the same way the champignon rightfully and firmly holds first place in the frying pan. Not a single mushroom, when fried, can compare in tenderness of taste and aroma with fried champignon.”

Champignons grow almost everywhere. In the forests of Russia, in the Kara-Kum desert, on the island of Sakhalin, where they reach enormous sizes, and even in Central Africa, in Zambia, in the lowlands there are so many of them that “you can mow them down with a scythe,” but there they are called porcini mushrooms.

The timing of their appearance and disappearance varies and in many cases depends on the place of growth. In the southern regions of the country, champignons grow from April to November, and in other places from May to October.

There are more than 60 types of champignons. It should be noted that some authors call the same type of mushroom differently. Here are some names of champignons: common or meadow champignon, but sometimes it is called steppe; double-ringed champignon, or sidewalk champignon (it breaks through and unfolds the asphalt); bisporus champignon, or garden champignon; champignons - forest, field, fine-scaled, dark-fibrous, dark-skinned, reddish, yellow-skinned, etc.

In Crimea, the most common champignons are common and field champignons.

Common champignon grows on humus soil, manure, on garbage heaps, in vegetable gardens, near homes, old greenhouses, in meadows and pastures. This fungus was seen in significant quantities in forest plantations around Simferopol.

Usually the cap of this mushroom is first hemispherical, then flat-convex, dry, white with small, sometimes almost invisible, fibrous scales. The color is slightly grayish, rarely brownish-brown. The diameter of the cap is from 5 to 15-20 cm.

At a young age, it is connected to the leg by a white film. As the mushroom grows, the film breaks, traces of it remain on the stem in the form of a fringed ring. The skin covering the cap is easily removed from the edge. Pinkish plates become black-brown in old age. The leg is from 2 to 10 cm high, thick, dense, white, with a single-layer ring. The flesh is white, pinkish at the break. Doesn't produce juice.

Field champignon grows in deciduous and coniferous forests, parks, gardens, pastures, along roads in May-June and September-October. It has a bell-shaped cap, which becomes almost flat as it grows and reaches a diameter of 8-10 cm. The color is white, less often light gray, sometimes with yellowish spots, turns yellow when pressed, later becomes light ocher, smooth, silky, sometimes in the center small flakes remain. The plates are first whitish, then pinkish and finally dark brown. The leg is hollow with a narrow opening with a two-layer ring, white, later turning yellow. Height is from 5 to 8 cm, diameter is 1-5 cm. The pulp is white, turning slightly yellow when cut. One of the most common mushrooms.

The first champignons in Crimea appear at very different times, for example, on Karadag, if the spring is warm, then in April, and if the warmth lasts a long time in the fall, then in December.

Poisonous champignons are found, although not often. There are two types of them: dark-scaled champignon and reddish champignon. Eating these mushrooms leads to severe gastrointestinal disorders.

Dark-scaled champignon grows in deciduous or mixed forests, in forest plantations on moist soils in groups. Found from July to September. The cap is fleshy, convex, bell-shaped, gray or brown-gray in color, dark in the center. The diameter of the cap is from 5 to 10 cm. The plates are wide, sparse, whitish, then lilac-pink and dark brown. The leg is 6-12 cm high, 1-1.5 cm in diameter, with a tuberous seal at the bottom, hollow, with a wide white ring; white, turns yellow with age. When pressed, it turns yellow when cut, then turns brown. The flesh is white, yellowish at the bottom of the stem. The taste and smell are unpleasant.

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The red champignon grows in clearings in forests, forest plantations, gardens, parks, and meadows in July-October. The cap is convex, dirty white, and turns yellow when pressed. Scaly towards the edge, often with cracks, when dry it becomes brownish or brownish-gray with whitish spots. The plates are pink, darkening with age. The leg is 5-8 cm high, 1-3 cm in diameter, hollow. The ring is yellowish and falls off easily. The pulp is white, off-white, yellowish at the base of the stem, turns yellow and red when cut, and when dried becomes grayish with a slight purple tint. The taste and smell are unpleasant (the smell resembles carbolic acid).

Thus, it is not very difficult to distinguish edible champignons from poisonous ones. But there is a mushroom that at a young age is very similar to a young champignon - this is a pale toadstool . It disguises itself not only as a champignon, but also as a russula.

It is found in deciduous forests of the mountainous Crimea, on forest edges, and on the sides of forest roads. Unlike champignons, it grows mainly in the forest and most often singly in July-September. If you have the slightest doubt, do not even pick it up. Everything about it is poisonous: the stem, the fruiting body, and even the spores.

When going on a quiet hunt, read the information about the poisonous mushrooms of the Crimea that you may encounter along the way. Many of them look very similar to edible mushrooms and can easily be confused. The consequences of eating such mushrooms can be fatal.

Chanterelles

Another name is cockerels. The lands of the Simferopol region are rich in them. There are many of them near the village of Mramornoe. Mushroom pickers also go to the forests of Belogorsk, Kirov, and Bakhchisarai regions.

Chanterelles grow in numerous groups in sunny places, in clearings or next to clearings. They are also found in moss, among birches, pines, and spruces. Appear from the beginning of June. You can collect all summer until the first autumn frosts.

A distinctive feature of the structure: the mushroom does not have a pronounced transition from the stem to the cap. Uniform color: yellow (shades vary from light to dark, almost orange).

The hat has an irregular shape with wavy, unfolded edges that form a depression in the center. But its surface is absolutely smooth. The leg tapers downwards, the length is about 5 cm. The flesh is fleshy, dense, with a slightly sour taste. When pressed, it acquires a reddish tint. The smell is weak.

It must be distinguished from the false chanterelle, whose cap has no bends and resembles small funnels. In addition, their color is always orange, closer to red. The yellow hedgehog also looks like a chanterelle. This is an edible yellow mushroom. It has a fleshier cap and a thicker white stalk.

Chanterelles are very good for health. They help get rid of helminths, have a beneficial effect on liver cells (containing ergosterol in mushrooms), and are a source of vitamins. Increases the body's resistance to infections.

Chanterelles are easy to transport; they do not break when carried. You can cook it in any form. True, when fried they somewhat lose their taste. Pairs well with other mushrooms, such as porcini and boletus.

Growing

There are three ways to grow bitterlings at home.

In the garden

To do this, you need to purchase ready-made mycelium in a specialized store or prepare planting material yourself from freshly picked mushrooms.

Take the caps of the fruiting bodies (8-10 pieces), separate them from the stems, fill them with water and leave them to infuse for a day. The next day, knead them with your hands into a paste (you can rub them through a fine sieve), and mix the mushroom solution thoroughly.

In the garden, select a suitable place near birch, pine or oak trees, where bitters usually grow in nature - near the trees with which they form mycorrhizae. Remove the top layer of soil up to 20-25-30 cm thick. Purchased or homemade mycelium is mixed with a pre-prepared substrate, which includes straw, deciduous tree bark or compost.

Lay it in a thick layer - 4-5 cm, sprinkle it with garden soil on top and water it.

Further care consists of periodically moistening the soil and, if necessary, sheltering from sunlight to avoid drying out of the mycelium.

The bed is insulated for the winter a month before the onset of cold weather - fallen leaves or sawdust are used.

If everything is done correctly, you will receive the first harvest next year in July. The lifespan of the mycelium directly depends on the lifespan of the tree chosen for its planting.

In room

You can grow bitters not only outdoors, but also indoors - a barn or basement.

To do this, it is necessary to provide certain growth conditions:

stable temperature within 20-21°C;
humidity at 70-75%;
good ventilation;
daylight.

The bitter mushroom produces rich harvests every year. It grows abundantly throughout Russia from the first days of summer until late autumn, and can withstand light frosts on the soil, down to -5°C.

Features of the bitter mushroom

Autumn honey mushrooms

Real autumn honey mushrooms are collected everywhere from the end of August to the end of autumn. These mushrooms almost never grow alone. They usually parasitize whole families on trees and stumps. Prefer moist soil.

In young honey mushrooms, the cap is concave inward, with growth it opens and becomes flat (size from 2 to 15 cm). The legs are long - up to 10 cm. The color of the caps and legs is the same - honey, but they have flake-like scales of a dark color, which is why honey mushrooms look brownish and slightly fluffy. There is a filmy ring under the cap.

False poisonous honey mushrooms have a gray-yellow color. The cap is whitish at the edges and has no scales. The pulp is light yellow with a bitter taste and earthy smell. The spore powder is brown, while in the autumn honey mushroom it is white.

Honey mushrooms can be prepared in different ways. It is better to boil peeled honey mushrooms in salted water for about five minutes. Be sure to then place them in a colander and allow the water to drain. Before serving, they are crushed, poured with sour cream or sprinkled with green onions. For pickling, cook for 20 minutes, after rinsing and removing dirt. After cooking, place in a glass container, add bay leaf, pepper, onion and dill. It is good to place mushrooms and additives in layers, one on top of the other.

Characteristics of mushrooms and rules for processing them before pickling

Many mushroom lovers ignore them. Some people are not satisfied with the taste, others consider bitters to be poisonous. In fact, milk mushrooms are absolutely safe, and if the cooking technology is followed, they are very tasty and have a pleasant aroma.

However, these mushrooms become edible only after careful preliminary preparation, the task of which is to remove the bitter milky juice from the tissues.

Processing consists of the following steps:

Sorting . These mushrooms are practically not damaged by worms, so it is enough to remove spoiled and softened specimens.
Washing . To clean the mushrooms well, pre-soak them for 30 minutes. If there is dirt stuck to some parts. It is pre-cleaned so that particles do not get into the pulp.
Trimming . The lower part of the mushroom stem is cut off, leaving only a third of the length. For salting, caps with a small piece of leg are used.
Soaking . To remove juice, bitters are kept in a salt solution for 3 days. Change it every 6 hours.

Common boletus

They are distributed everywhere, but there are especially many of them in the Belogorodsky region of Crimea, in the village of Zelenogorskoye, as well as in Strogonovka and on the Ai-Petri plateau. Growing season: June – end of October. They love bright meadows and forest edges. Found in meadows. Insects like to eat boletus, so in the summer mushrooms are often simply eaten away by them. But by autumn the situation will normalize.

It is very difficult to confuse boletus with other mushrooms. Their name speaks for itself. The fleshy, juicy caps seem to be smeared with oil: they are slippery and slimy, brown or light brown in color. In mature butterflies, the caps open, taking on the shape of hemispheres. The older the mushroom, the higher the edges. The skin is easy to separate from the pulp. Under the cap there is a tubular layer with small yellow pores.

The legs are lighter than the cap, thin, up to 10 cm long. A white ring is clearly visible on a mature mushroom.

Butternuts cannot be stored for a long time, so after harvesting they must be cooked quickly. Before cooking (frying, boiling, canning), you need to remove the thick skin and sort them. All wormy mushrooms are thrown away. Then they are soaked for an hour in water with salt and completely cleaned of dirt.

Before marinating, they are boiled for 15-20 minutes. During cooking, you can add a little onion to the water, this will add piquancy to the future dish. Next, they need to be tipped into a colander and dried a little. Pickled in any way.

The boletus is frozen, boiled in water (cooking time - 5 minutes), dried and placed in small portions in plastic bags. After defrosting, butter mushrooms are stored for only a short time, so you only need to take out the required amount of mushrooms from the freezer.

Deadly mushrooms

Death cap

The pale toadstool of the genus (Amanita) of the fly agaric is deadly poisonous. Of all mushroom poisonings, it accounts for the largest number. Therefore, it is so important to distinguish pale toadstool by appearance from other mushrooms. And for this you need to carefully remember the main signs of the “poisoner”.

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Height - up to 18 cm, thickness of the stem - up to 2.5 cm. The cap with a diameter of up to 15 cm is grayish or greenish in shape, first in the form of a hemisphere, and then as the fruiting body matures it becomes flat. The flesh of the mushroom is white with a weak smell and taste, the plates are white and soft. One of the most reliable indicators of a poisonous grebe is the presence of a wide white volva at the base of the leg, which may be hidden in the ground, but can be detected.

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An inexperienced mushroom picker may confuse toadstool with champignon or russula. You must always remember that the champignon, although it has a ring on the stem, the plates on the cap darken over time, as for other plate mushrooms that are similar in appearance to the toadstool, you should keep in mind that they do not have the mentioned ring. The pale grebe loves fertile soils, light mixed oak and beech forests.

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No amount of cooking removes the poison from the toadstool or destroys it, and therefore you need to be extremely careful, because getting just 30 grams of the mushroom into the human body can lead to severe poisoning and death. A particular danger lies in the fact that the first symptoms of poisoning by toadstool appear within a few hours within a day or two, when it is almost impossible to help, and the person dies 10 days later from the destruction of vital organs and heart failure.

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Lepiota brown-red

Lepiota brown-red of the genus Lepiota is a poisonous mushroom, which in terms of mortal danger to humans can only be rivaled by the toadstool. The only advantage of red-brown lepiota is its recognition and dissimilarity to edible mushrooms.

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The cap of the fruiting body of the mushroom, thin-fleshy in consistency, is covered with dark scales on the reverse side of the plate. The diameter of the cap reaches 7 cm; at first it is bell-shaped in shape, and then becomes flat with a characteristic dark-colored tubercle in the middle.

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The thin stalk of the mushroom's fruiting body can sometimes be curved. There is a ring on the leg. The color of the leg above the ring is white, below it is the color of dark cherry. By the time the spores mature, the ring from the stem may disappear.

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The white pulp of the mushroom has a fruity odor, which becomes unpleasant when dried. The deadly poisonous toxins contained in the fruiting body of the mushroom make it completely unsuitable for consumption in any form. It’s good that brown-red lepiota is rarely found on the path of the mushroom picker.

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White spring fly agaric

The white spring fly agaric is the closest relative of the toadstool. As the name suggests, the fruiting bodies of this mushroom are formed in the spring. Almost as deadly as the pale grebe, it is similar in appearance to it.

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The white cap, when fully expanded, becomes flat in its mature form and reaches a diameter of 10 cm. At the initial stage of maturation of the fruiting body of the mushroom, the shape of the cap resembles half a ball, like that of the toadstool. The pulp of the mushroom is white and dense in consistency, odorless, with a very unpleasant taste. The stalk, up to 12 cm high, thickens as the fruiting body grows and reaches 2.5 cm in diameter. The surface of the leg, thickened downward, is smooth to the touch. There is a white ring on the leg, and at the base, like the pale grebe, there is an ovoid formation - a volva.

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Found in deciduous forests, prefers calcareous soil. The symptoms of poisoning are similar to those of the pale grebe, as are the consequences. Pain in the intestines and muscles is accompanied by incessant vomiting. The victim experiences constant thirst, bloody diarrhea, then jaundice, liver damage, low blood pressure, cardiac dysfunction, and loss of consciousness.

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Sulphur-yellow false honey fungus

The sulfur-yellow false honey fungus of the genus (Hyfoloma) is a representative of poisonous honey mushrooms, which are very similar to the edible honey mushrooms - meadow and autumn. False honey mushrooms are distinguished from edible honey mushrooms by the absence of a ring on the stem, characteristic of edible species.

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The cap of the sulfur-yellow honey mushroom is 2-7 cm in diameter. At first it looks like a bell, and as it matures, the spore straightens out. The color of the cap determined the name of the species - sulfur-yellow. The pulp has the same shade, but may also be whitish. It tastes very bitter and smells unpleasant. The height of the leg is up to 10 cm with a thickness of up to 0.5 cm. The surface of the leg is smooth, fibrous and has a color similar to the cap. Signs of honey fungus poisoning appear in the very first hours after it enters the body. The person feels nauseous, vomits, sweats profusely, and may even lose consciousness. Urgent medical assistance is required.

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Milk mushrooms

Mushroom pickers come across mushroom pickers in mixed forests in the summer. Rarely found in the foothills and mountainous regions of Crimea. The main harvest season is July and September. Active growth begins after heavy rains.

There are no real milk mushrooms in Crimea, but oak, pepper and dry milk mushrooms grow. Pepper milkweed can be distinguished by its funnel-shaped white cap with grayish spots. On its narrow plates drops of milky juice are noticeable, which tastes very bitter. The leg is short, narrowed below. You can eat the mushroom after repeated soaking.

The dry milk mushroom also has a white cap, but with brown spots. The plates have a bluish color. The bitter juice does not appear after breaking. The mushroom is ideal for pickling and pickling (after pre-soaking).

In the mountainous part of Crimea you can find oak milk mushrooms. These reddish lamellar mushrooms grow in deciduous forests. Brown stripes are easily visible on their caps. Legs with yellow pits lose their density as they grow. Suitable for marinating, frying, boiling.

Localized mushrooms that promote gastrointestinal distress

The purple boletus mushroom from the genus Boletus is considered poisonous, so it is worth knowing it by sight in order to distinguish it from edible boletus mushrooms. The cap of the mature fruiting body of the purple boletus reaches 25 centimeters, is shaped like an irregular hemisphere, and is rough to the touch. The reddish color of the cap may have a brown or olive tint.

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If you press on the cap, dark blue spots will appear. It is often damaged by insects and lemon-yellow flesh is visible in these places. The flesh of the young fruiting body is hard; when damaged, it changes color to black and blue, and later acquires a wine tint. The taste of the mushroom pulp is sweetish, the smell is weak, sourish-fruity. The stem of the mushroom rises 15 cm in height with a thickness of up to 10 cm, its shape resembles a barrel, brown in color with a pronounced red tint. Occurs relatively rarely from June to September. Loves hilly and mountainous areas with a warm climate, deciduous forests (oak, beech) with calcareous soils. Fruits in June-September.

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Volnushka pink

Pink volnushka, from the genus of laticifers, belongs to the conditionally edible mushrooms. However, improperly prepared mushrooms can cause quite serious intestinal upset. Therefore, if you don’t want to take risks, then it’s better to remember what a pink wave looks like and avoid it.

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The flat cap with a depression in the central part, up to 12 cm in diameter, is gray-pinkish and can fade to a white-pink hue. Darkens when touched. The surface of the cap is slightly slimy to the touch. The cylindrical solid stalk, up to 6 cm in height and about 2 cm in thickness, is initially dense, and then a cavity forms in it.

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The dense white pulp has a pungent taste and, like all milkweeds, produces juice. It is white in color, which does not change over time. The most massive growth of fruiting bodies is observed in August-September. An inexperienced mushroom picker may confuse the pink molewort with the white molewort, prickly milkweed, true saffron milkweed or spruce milkweed.

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False fox

False chanterelle is considered a conditionally edible mushroom in some sources, and poisonous in others. Therefore, it is better not to take this mushroom into the basket. There are edible chanterelles. And you need to learn to distinguish a false chanterelle from its edible sister.

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The cap of the mature fruiting body of the false chanterelle has a diameter of 2-5 cm, convex or funnel-shaped, golden or yellowish in color, while the cap is darker in the center than at the edges. The flesh of the mushroom is yellow with an orange tint and an unpleasant odor.

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The main feature by which it can be distinguished from a real chanterelle is the leg, which in a false chanterelle is reddish with a characteristic orange tint and somewhat thinner than that of a real chanterelle. Found in mixed forests, the fruiting bodies ripen in August-November.

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White row

White row is a poisonous, inedible mushroom. When consumed, it causes intestinal upset. The cap is a dull gray-white color. In young fruiting bodies it is convex in shape, and as it matures it becomes prostrate and convex. The center is brown-yellow, with ocher spots, thick, fleshy, white flesh. Young fruiting bodies have no odor. During the ripening process, an unpleasant odor appears, slightly reminiscent of the smell of radish.

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Satanic mushroom

The satanic mushroom from the genus Borovik is a poisonous mushroom, the consumption of which can lead to serious poisoning. In appearance, the satanic mushroom is similar to other boletus mushrooms, primarily to the first-class porcini mushroom, so you need to know its main distinguishing features.

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The white or slightly yellowish flesh turns blue or red when broken. Young fruiting bodies have a slightly spicy odor, while old ones have an unpleasant odor, like rotten onions. The spherical or barrel-shaped dense leg is red-yellow at the top, reddish in the middle, and reddish-orange at the bottom.

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You can also check out: Edible mushrooms

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The satanic mushroom prefers broad-leaved forests (oak, beech, hornbeam, chestnut) with calcareous soils. The fruiting bodies ripen in June-September.

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Saffron milk caps

Appear in forests from July. They love shade and cool places under trees. They grow in large groups. In Crimea, their recognized place is Rybachye; they are also often found in the forests of the southern coast of Crimea.

The orange caps grow up to 12 cm in diameter. The bottom has reddish plates that turn green when pressed. the skin on them is a little sticky. The hollow legs, up to 2 cm thick, have dimples. The flesh of saffron milk caps is dense, sweet and has a fruity aroma.

Ryzhiki can be prepared in any way. They are salted very quickly: within two hours you get delicious salted mushrooms. The main thing is to add more spices.

Mushrooms with effects on the nervous system

The talker is whitish

The whitish Govorushka from the genus Govorushka has a fruiting body that does not have a clear division into a stem and a cap. The diameter of the initially convex and then saucer-shaped cap with a wavy edge reaches 4 cm. The cap may have a whitish, pinkish or grayish tint.

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There is a powdery coating on the surface of the cap. The cap, which is dry in hot weather, becomes slimy when the humidity rises. The whitish elastic flesh of the mushroom does not darken when cut, has a pleasant sweetish smell and a characteristic mushroom taste. The stem does not exceed a height of 4 cm with a thickness of about 1 cm. The stem of a young fruiting body is dense; as it matures, a cavity appears in it.

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The whitish talker grows in open areas of the forest, as well as in meadows and pastures, usually in groups. Fruiting bodies develop from mid-summer to mid-autumn. An inexperienced mushroom picker may confuse the white talker with the edible Honeydew or meadow mushroom. Therefore, if you are not sure that this is an edible hornbeam, then it is better to leave your find where it is.

Read also Do-it-yourself support for wisteria

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The whitish talker contains the toxic substance muscarine, which leads to severe poisoning. Fortunately, this usually does not lead to death, since this requires eating a very large amount of mushrooms of this type and there is an antidote - atropine. However, vomiting, diarrhea, respiratory and cardiac problems are a terrible punishment for an inattentive mushroom picker and his innocent loved ones.

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Cracked fiberglass

Fiberwort fissured, from the genus Fiberwort, is a very poisonous mushroom. It doesn’t catch the eye, but if it ends up in a mushroom picker’s basket, trouble will follow. To prevent this from happening, you need to carefully remember the appearance of the fissured fibre.

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The caps of young fruiting bodies of the fungus resemble a bell, and then straighten out like an umbrella, often cracking radially. Hence the name and the instruction to mushroom pickers that this mushroom is not worth taking. Silky to the touch, slippery in wet weather, the cap can be golden yellow, pale yellow or honey brown, with the center of the cap being more deeply colored. Mushroom pulp is white with an unpleasant odor. A stem 1 cm thick will raise the cap to a height of 11 cm, maybe a little lighter than the cap, the top of the stem is finely mealy.

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Fiberwort lives in forests of various types; on loamy soils, especially many fruiting bodies are formed in August-September. The only way to confuse fissured fibergrass is with mayweed. It is guaranteed that these mushrooms can be distinguished by their smell. In the row it is flour. However, it is better not to take risks, since fiber contains large quantities of muscarine and eating it can end tragically.

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Fly agaric red

The fly agaric by its very name speaks of its poisonous properties. And you can poison not only flies with it. It’s good that nature has endowed the red fly agaric with such a bright appearance that cannot be confused with any mushroom. Therefore, there is very little chance that this handsome man will end up in a mushroom picker’s basket.

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On a high stem up to 2.5 cm thick, as it ripens, the cap of the fruiting body rises to a height of up to 20 cm. By this time, it turns from a hemisphere into an elegant red umbrella with a diameter of up to 20 cm with characteristic white inclusions.

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Most often found in mixed forests with a predominance of conifers, on acidic soils. Fruits in August-October. Fly agaric contains a number of toxic substances that, when eaten, cause hallucinations and, when ingested in large quantities, cause death.

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Characteristic features of the Crimean porcini mushroom

All mushrooms have their own morphological and species characteristics, and this variety is no exception. The giant talker belongs to the Oryadovaceae family and the Belosvinukha genus.

Appearance and photo

Before you go hunting for mountain mushroom, you need to know exactly what it looks like. It is not difficult to determine. In order not to confuse white pig with an inedible variety, just study its description and look at the photo.

The giant talker is a fairly large white specimen. However, as the white pig grows, the cap may acquire a pleasant light coffee shade.

The appearance changes slightly as it matures. As the fruiting body grows, both the color and shape of the cap changes. In immature specimens, the cap has a flat-convex shape, which, as it matures, takes on the shape of a deep funnel. The surface of the cap can sometimes crack into scales. As a rule, this only happens with very old talkers.

White pig has a pleasant, mild mushroom aroma and dense or creamy flesh that does not change color when cut.

Structure and species differences

The giant white pig is widely popular among Crimean mushroom pickers.

Dense and fleshy, quite large in size. Its diameter ranges from 8 to 30 cm.
Color – from white to light coffee (cream).
As it grows, the cap changes its shape. If at first it is flat-convex, then over time it acquires a funnel-shaped shape with a deep depression in the center. There are jumpers on the back of the cap.

The texture is dense.
The size of the leg is not significant when compared with the size of the cap, since its length is 4-7 cm and thickness is 2.5-3.5 cm.
A powdery coating may appear on a light, almost white or white stem.
The shape is club-shaped or barrel-shaped, thickening towards the bottom.

White or cream color.
It has a mild powdery odor.

White spore powder.
Amyloid, smooth spores, 6-8×3-4 microns in size, are located on the basidia, 4 pieces on each.
The shape of the spores is elliptical.

Place of distribution of the fungus

The white mountain Crimean mushroom, as one could understand from the name, most often grows in mountainous areas and on yaylas (flat, treeless places in the Crimean mountains). It can also be found in deciduous forests and foothills. Ai-Petrinskaya yayla and the area near Mount Demeredzhi are some of the best places for collecting giant white pigs.

Eating

Refers to a conditionally edible species that can be eaten boiled, fried, pickled and baked, that is, exclusively after heat treatment.

Spring mushrooms in Ukraine (video)

Particular attention should be paid to morels in the spring forest. They can be collected at the end of April, when the snow melts. The conical morel has an elongated cap in the form of convolutions, a hollow cylindrical stem and white, delicate, odorless flesh. It grows near coniferous and deciduous trees, in places of old fires and clearings. Such mushrooms are recognized as conditionally edible and must be boiled before cooking. The real morel has an ovoid or spherical cap attached to the stem. The surface is mesh, reminiscent of a honeycomb. The pulp is thin, with a pleasant aroma.

Rules and conditions for collecting Crimean white mushrooms

When collecting giant white pig, special care must be taken, since it is recommended to eat only young specimens. White pig can be collected from April until September.

The govorushka must be carefully cut with a sharp knife, almost at soil level. You cannot pull out or twist the fruiting body, as such actions will damage the mycelium.

Basic recommendations

A lot of mushrooms grow on the Crimean peninsula, and not all of them can be eaten, so before you go on a “quiet” hunt, you need to familiarize yourself with simple recommendations that will help avoid adverse consequences.

Firstly, you need to know what this type of white pig looks and smells like, and secondly, get acquainted with the place where it grows.

This type spoils especially quickly, so it is recommended to collect it in a wicker basket, where the product will not get crushed and will not overheat, as in a plastic bag or bucket. It is better to place the “harvest” in a container with the caps down, so the chances of damage to the fruiting body will be reduced to zero.

To extend the life of an already cut “harvest,” it is better to go hunting early in the morning, since white pigs rot and deteriorate faster when exposed to sunlight.

Difference from false, inedible mushrooms

As a rule, it is difficult to confuse the giant white pig with other species, since no other specimen has both a white color and such an impressive hat size.

Mountain mushroom not only has a good taste, but also does not have false inedible doubles as such. Only mushrooms from the genus Govorushka can be remotely similar to it, but the size, shape and color of the cap do not allow them to be confused with each other.

Places of distribution of inedible mushrooms

The Crimean peninsula is an excellent place for lovers of quiet hunting. Thanks to the warm climate, many mushrooms grow there, among which inedible specimens are often found. In the steppe zone there are mushroom places, the Donuzlav and Sasyk estuaries are especially praised by mushroom pickers. The village of Mramornoe is rich in chanterelles, along with which false chanterelles also live. Inedible fruits are often found in the mushroom areas of Mount Demerdzhi, Radiant and in the mountainous regions of the peninsula.

In the eastern part of Crimea, false doubles also grow among real mushrooms. Harvesting should be done carefully in the forests of Feodosia, Sevastopol and in the Bakhchisarai region.

Useful properties and limitations

White pig has not only nutritional value, but also pharmacological activity. The fact is that the giant talker synthesizes an antibiotic - clitocybin A and B, the action of which is directed against the tuberculosis bacillus. Talkers also contain a large number of microelements necessary for the human body, including zinc, copper, manganese and B vitamins.

In addition, they stimulate the removal of waste, toxins and other harmful substances from the body and are used in dietary nutrition. This type of white pig is used in the production of some medications, such as Nebularin, Clitocybin and others.

Recipes and cooking features

The collected “harvest” must be subject to heat treatment in the form of cooking for 20-30 minutes, in 2 stages. However, before boiling the product, it must be thoroughly cleaned of debris and rinsed from dirt and sand, paying special attention to the area under the cap. “Harvest” can also be soaked in water; to do this, simply pour water over the product for 10-15 minutes.

The product is cooked in salted water. The cleaned and prepared “harvest” is placed in a container with boiling water and boiled for 10 minutes, after which the water is drained and the mushrooms are washed. Afterwards, the mushrooms are again immersed in clean water with added salt and cooked for another 10-20 minutes until tender.

Preparing talkers

The most common dish made from talkers is vinaigrette. To prepare it you need to take:

Boiled carrots (2 pcs.).
Boiled potatoes (2 pcs).
Boiled beets (1 piece).
Marinated white pigs (300g).
Onion (1 piece).

All products are cut into large cubes and mixed. You can use vegetable oil or lemon juice as a dressing. The dish will be an excellent addition to potatoes or pasta. But the talker doesn’t go well with meat or fish.

False doubles

The earthy row has several counterparts with which it is very easy to confuse it. All of them belong to the genus Ryadovka.

Tiger row	It is the most dangerous analogue. It is highly toxic, poisonous and dangerous to people and animals. As a rule, it has larger dimensions. The cap can reach 15 centimeters, and the leg grows up to 18 centimeters. The mushroom grows in the same area as the earthy variety.
Row of Bona	The fruiting body of the specimen is smaller. The cap reaches only 2-5 centimeters, the leg is 3-5 centimeters in height and 4-10 millimeters in diameter. The spores are elongated and have scales. Nothing is known about the edibility of the species. Some consider it low quality, others consider it toxic. Mushroom pickers do not collect boom rows and do not use them for food.
Blushing row	It has similar dimensions: the cap reaches a diameter of 15 centimeters, the leg is 10 centimeters high. The hat has a burgundy-violet hue. The flesh is yellowish and turns red as the life cycle progresses. You can recognize a specimen by its hollow stem. The individual can be found in coniferous forests, but its distribution is very limited. Unlike many similar species of mice, the mushroom is edible.
Silver row	The cap usually does not grow more than 3-7 centimeters in diameter. The leg reaches 3-6 centimeters in height. The pulp is very fragile and brittle. It belongs to the edible species of rows, but has a mediocre taste and insignificant aroma. Used for making salt.

When collecting mice, you should carefully inspect each specimen so that a dangerous, poisonous specimen does not accidentally end up in the general basket. Otherwise, you may suffer from poisoning.

Benefit

The earthy mushroom has a complex of beneficial properties. It affects the process of cell regeneration, removes toxins from the body and improves the tone of the gastrointestinal tract. The earthy row has all these properties due to its composition rich in vitamins and minerals. In him:

Vitamin complex (betaine, vitamins A, C, PP, K).
Mineral compounds: potassium, zinc, phosphorus, sodium, iron, manganese.
Antibiotics of natural origin - clitocin and fomecin.
Amino acids – lysine, threonine, glutamic acid, stearic acid.

Such a rich complex included in the product allows it to be used to normalize the body’s condition in the following pathological conditions:

Blood pressure surges.
Diseases of the central nervous system.
Urinary tract diseases.

At the same time, rows are not always indicated for use. The mushroom can also cause harm, and therefore it is not recommended in the following cases:

Low acidity.
Cholecystitis.
Pancreatitis.
Ulcer.
Gallbladder diseases.
Kidney diseases.
Liver diseases.

It is strongly recommended not to cut and eat mushrooms that are already overripe. They contain toxins collected from the environment and heavy metals. It is not recommended for preschool children, nursing mothers, and pregnant women to consume earthen row.

Excessive consumption of the product can lead to pain and intestinal upset even in healthy people. That is why you need to eat earthen row in moderation.