What kind of mushroom looks like an autumn mushroom. What are the types of honey agarics and where do they grow

Climbing roses are leaders among garden vines in terms of both distribution and decorativeness. Claymers and ramblers are rightly called irreplaceable garden aristocrats. On a figured support, near the porch or above the path, in the company of clematis or as a soloist, climbing roses stand out for their especially abundant flowering. But their complex nature is also an important feature of climbing roses. Indeed, in regions with severe winters, a lot of effort will have to be made for a successful wintering.

Woody plants and shrubs can not only freeze out in extreme winter, suffer from provocative thaws in the cold period and return frosts in spring or even early summer, but also from rodents, which are mice and hares in gardens and berry fields. By their nature, these creatures are fearful and you will be very surprised if you notice a hare in the garden in the summer. More often, you can see a mouse, but, often, in the late afternoon, when it literally merges with the soil.

Salad from green tomatoes for the winter with onions and peppers - a spicy sweet and sour appetizer from green tomatoes based on korean food... If the summer turned out to be cold, then the likelihood of turning into a country of eternally green tomatoes increases, however, experienced gardeners will always find use for this valuable vegetable. If you plan to preserve the "green" harvest in an apartment, then they need to be poured with a boiling marinade made from water of salt, sugar and vinegar.

Among indoor plants the inhabitants of the driest places have always enjoyed special love. The deserved reputation of desert stars is easy to explain: no other plant can boast such endurance. Although not all succulents and cacti belong to crops found naturally in semi-deserts and deserts. Even so, the choice among true desert endemics is very large - from bright blooming stars to modest living stones.

Cauliflower pancakes in the oven - tender, golden, very tasty. Cutlets, casseroles, cream soups are made from cauliflower, but pancakes, in my opinion, are the most delicious! Cooking pancakes, cheesecakes or small pancakes in the oven is much easier and easier than frying in a skillet. First, you are using significantly less vegetable oil. Secondly, the stove stays clean. Thirdly, the kitchen will never smell of burnt oil.

Now more and more gardeners are striving to grow vegetable crops exactly in a seedling way, and prepare seedlings, like the soil for it, yourself. This is true, because if you learn to do this, you can grow good seedlings and save money on both. It is clear that the seedling soil must meet the needs of a particular culture. In general, there is no universal soil. However, there are still basic requirements for seedling soil.

Summer-flowering spireas are increasingly called autumn spireas. And the speech here is not at all in error. Most of the "second wave" spirits do bloom in the summer. But the expansion of the palette of varieties and decorative forms that can continue their flowering until frost allows such spireas to be called both summer and autumn. Spectacular late-flowering spireas are still inferior in popularity to spring species. But among them there are much more plants that can settle in a flower garden or in a rabat.

Meat baked in foil is always delicious and festive. It will be even tastier if you bake pork not just with a set of spices for boiled pork, but ... with fruit! If you are surprised by the combination of sweet fruits and meat, then I assure you: apples, pears, prunes, dried apricots and even apricots give meat dishes new, different and very interesting tastes... We will take turns trying these recipes, and today let's cook the most delicious of them - pork with quince!

This procedure is sometimes carried out by gardeners on their plots. There are many reasons for replanting already formed plants to a new place: these are, for example, soil conditions (often together with the peculiarities of the climate). It happens that the place where the shrub has been growing for several years is flooded with melt water, or the shrub suddenly begins to freeze annually. Or purely domestic conditions, when, for example, a neighbor built a fence, and now your bush is in the shade.

Plants that are displayed in a cold hallway or hallway are always perceived as an isolated part of landscaping. And in offices, and in residential buildings, and in official institutions, these green guards are the first to meet visitors and are a kind of visiting card. Bright cultures are always chosen to decorate a hall or foyer. But no matter how beautiful they are, the main thing is their ability to put up with low and unstable temperatures and unpretentiousness.

Mushroom cabbage soup - a recipe for those who are in a hurry, have a desire to cook tasty first dish, and made mushrooms in the fall. Floor liter jars canned forest products are enough for cooking thick cabbage soup... The rest of the ingredients are so simple that they can always be found in the pantry. Not all are suitable for soups. salted mushrooms... The most delicious soups are obtained with boletus, boletus, boletus, honey agaric and, no matter how trivial, with russula.

The huge selection of species and varieties of ornamental plants does not simplify the process of planning flower beds, because there are many things to keep in mind. Each plant has its own requirements for growing conditions, care and even the selection of partners, but the most difficult thing is to find a balance of purely aesthetic characteristics for the composition. The simple criteria by which all cultures are judged help keep you from getting confused in the process of selecting the best candidates for the role of star or humble partner.

Colds set in, at night there may already be a slight frost, although during the day the sun, peeping out from behind the clouds, does not just shine, but hot. There are many ways to protect against frost - this is shelter for the winter, and hilling, and bending whips and trunks to the ground. But this is more suitable for pliable, shrub crops. Today we will talk about trees, the protection of their trunks, the need for such protection, the timing, the optimal composition for whitewashing, and, of course, the technology itself.

Pilaf with sausages is a simple recipe according to which you can cook in a short time appetizing dish from rice with vegetables. Instead of meat - octopuses made from sausages, which will delight the younger members of the family, but by the way, adults sometimes also want to return to childhood. So I think original presentation and delicious oriental spices will please everyone. Be sure to choose meat products in natural casing, so that the legs "curl" beautifully during cooking.

Among the problems that may arise when growing indoor plants, the easiest to diagnose and treat is the elongation of shoots. Elongation of branches, stretching of internodes, often accompanied by crushing or loss of the characteristic shape of the leaves and their color, is really very easy to notice. The silhouette of the plant clearly changes and already in the early stages of stretching it becomes obvious that the growing conditions for your pet are uncomfortable.

Honey mushrooms got their name because of the peculiarities of growth. The main habitat of these mushrooms is stumps, both rotten and live. That is why honey agaric mushrooms are also called hemp. Mushroom pickers are very fond of collecting honey mushrooms, as they grow in large groups and practically in one place. If you have found such a place, then believe me, several baskets or buckets with these valuable fruit bodies are provided to you.

Forest hemp mushrooms are considered low-calorie product however, they are quite capable of replacing fish and meat. They are especially appreciated by vegetarians, as well as those who observe fasting and diet. The honey agaric contains vitamins of group C, BB, E and PP, phosphorus, iron, zinc, potassium, a lot of protein, amino acids and fiber. All types of hemp honey agaric have on human health. positive impact... For example, in case of anemia, it is recommended to use autumn mushrooms to improve the processes of hematopoiesis. Only 100 g of these fruiting bodies per day will be able to maintain the level of hemoglobin in the blood.

In addition, autumn mushrooms growing on stumps are rich in a substance such as retinol, which can strengthen nails, hair, rejuvenate skin and improve vision. Thanks to these types of mushrooms, the human body is enriched with vitamins C and E, which improve hormonal and immune system... Doctors advise those who have found E. coli or Staphylococcus aureus to use hemp mushrooms. A daily use autumn hemp mushrooms prevents the development of cardiovascular diseases and thyroid gland... In addition, honey mushrooms contain a substance that can fight benign and malignant tumors.

When is the best time to pick forest honey mushrooms?

Novice mushroom pickers are interested in the question of when is it better to collect hemp mushrooms? Knowing this, the quality of the mushroom harvest and its volumes will always be 5+. Note that the harvesting season for these mushrooms will depend on the type of honey agaric and weather conditions. For example, autumn mushrooms grow from mid-August to mid-November, summer mushrooms - from mid-April to October, and winter mushrooms - from late October to March.

To summarize, the peak of the collection of hemp honey agaric falls on the autumn months, especially September and October. See a photo showing autumn hemp mushrooms in the forest:

On the tree stumps of which mushrooms grow: birch, pine and other varieties

In addition, for amateurs “ quiet hunting»I wonder what kind of tree stumps honey mushrooms grow on? In this case, it would be wise to seek advice from more experienced mushroom pickers. They will surely tell you about the zealous mushroom places in the forest. Of course, the information you need can be freely found in books and on the Internet, which will also help to “arm” yourself with knowledge in collecting fruit bodies. So, almost all varieties of hemp honey agaric grow on weakened or damaged trees and stumps. Dead or rotten wood of deciduous trees is often chosen for habitat: birch, alder, elm, aspen, oak or beech. Less often, honey agarics grow on pine stumps or fallen tree trunks. Very often, these mushrooms are found in humid forests throughout Russia. Honey mushrooms do not grow only in the area of ​​eternal ice.

Honey mushrooms grow on a hemp in huge colonies, occasionally they are found in small groups and even lonely specimens. If you find such a small group, do not leave immediately, take a good look around and you can see another cluster of fruit bodies. Their filamentous mycelium is connected to each other for tens of meters. Sometimes it is easy to spot it under the bark of a tree stump or diseased plant. What are hemp honey mushrooms and how many types are there?

We note right away that on the territory of Russia there are several varieties of hemp honey agarics, the video of which you can watch at the end of the article. This is an autumn, summer, meadow, and winter honey fungus. However, only three species grow on stumps, except for meadow. This representative prefers to settle in humid ravines, in fields, meadows, gardens and even parks.

We suggest that you familiarize yourself with the photo and description of hemp honey agarics:

Thanks to the photos presented, you can find out what hemp mushrooms look like.

What autumn hemp mushrooms look like and the season for their collection (with photo)

Latin name: Armillaria mellea.

Synonyms: real honey fungus, osennik, hemp honey fungus.

Family: Physalacrylic.

Genus: honey mushroom (Armillaria).

Hat: diameter from 3 to 17 cm, has a convex shape, which then opens completely and becomes flat with wavy edges. The color ranges from honey brown to olive green with a darker center. Covered with light scales with a rare arrangement, which then disappear.

Leg: has a light yellow hue, which changes with age and becomes pink-brown. Length from 8 to 12 cm, with a diameter of 1 to 2 cm. The upper part is lighter, darkens towards the base and turns brown. The surface of the leg is also covered with scales. In the upper part, right under the cap, there is a narrow membrane-like skirt-ring.

Pulp: young mushrooms have white, dense flesh. With the growth of the fungus, it becomes thinner. It has nice smell and taste. If mushrooms grow on spruce or pine, then the color of the mushroom will be darker, and the taste of the pulp will be bitter.

Plates: rare, adherent to the leg, white.

Edibility: edible mushroom of the III category.

Application: from this type you can cook the most varied dishes and preparations for the winter. In addition, autumn flowers are widely used in medicine.

Collection season: can be harvested from August to November, when the daily temperature does not drop + 10 ° C. The peak of the mushroom picking season is all September.

Many are interested in the question: on what stumps do autumn mushrooms grow? I would like to note that this type of fruit bodies can choose any deciduous tree species, less often conifers. However, birch stumps are chosen as their favorite place for mushroom growth, in the photo it looks like this:

Where and how do winter hemp mushrooms grow

Another type of hemp honey agaric is winter, which grows in the cold season. Winter hemp mushrooms are considered edible, and the photos presented below will help you examine them in more detail. The winter mushroom grows in deciduous as well as pine forests.

Latin name: Flammulina velutipes.

Synonyms: colibia velvety-footed, winter mushroom, enokitake.

Family: Physalacrylic.

Genus: Flammulina.

Hat: diameter from 2 to 10 cm, flat in adults, and convex in juveniles. The base color is yellowish or orange-brown, and the middle is darker shades.

Leg: length from 2 to 8 cm, diameter from 0.2 to 1.5 cm. It has a cylindrical shape, dense, tubular. The color is brown, the upper part is lighter - reddish-brown. Only young mushrooms have a skirt on a leg, while in adults it disappears over time.

Pulp: thin, with a pleasant smell and taste. The flesh is often white or light yellow in color.

Plates: adhered to the leg, may be shortened. The color ranges from whitish to ocher.

Edibility: in terms of taste, the mushroom belongs to category 4 and is considered conditionally edible. However, it can be boiled, salted, fried, dried, and pickled.

Collection season: from late October to early March, especially during thaw periods.

Spreading: Where do winter-species hemp mushrooms grow? Usually these mushrooms settle on the dead wood of poplars or birches. They prefer temperate climatic zones on the territory of not only Russia, but also Belarus and Ukraine.

Although it has already been noted how hemp mushrooms grow, I would like to show that the winter species prefers to climb to a height. That is, honey mushrooms choose their places to grow not only on stumps, but also on trees, climbing to a height of 2-3 m.

Summer edible mushrooms

Known to all mushroom pickers, summer honey agaric is a popular type of hemp forest mushrooms.

Latin name: Kuehneromyces mutabilis.

Family: Stropharia.

Genus: Kyuneromyces.

Hat: diameter from 2 to 9 cm, yellow-brown, with a lighter center. It absorbs moisture well and is considered hygrophane, as it increases in size when moisture is absorbed. At a young age, the shape of the cap is convex with a clearly visible tubercle in the center. As it grows, the cap becomes flat-convex. In wet weather, the surface of the cap becomes sticky.

Leg: thickness from 0.5 to 1 cm, length from 3 to 9 cm. It has a cylindrical curved shape, hollow inside, but rigid. On the brown leg there is a filmy ring-skirt of brown color. The lower part of the leg is dark brown.

Pulp: thin, white with a pleasant smell and taste.

Plates: the color of the plates varies from light yellow at a young age to rusty-brown at maturity. Young specimens have a cobweb blanket that covers the plates. Usually the plates grow to the stem.

Edibility: edible mushroom, used boiled, salted and pickled.

Collection season: fruiting begins from early June to late September. The peak of harvest is in the months of July and August.

Spreading: grow on rotten and decaying wood, deadwood and deciduous tree stumps. If weather conditions permit, they bear fruit in large quantities.

However, all these types of fruiting bodies can be confused with false representatives. Pay attention to the photo of false hemp honey agarics, thanks to which you can see a number of differences from edible species:

How to distinguish edible hemp mushrooms from false ones (with photo and video)

How to distinguish hemp mushrooms from false doubles? The main difference is considered to be a ring-skirt on a leg, which is only found in edible representatives of fruit bodies. It follows that the false counterparts of these mushrooms do not have such a ring. However, there are other differences that help mushroom pickers recognize the "enemy".

For example, the smell of false hemp honey agaric is unpleasant, with an earthy tint. The taste is bitter, but experts do not recommend trying them.

The color of false hemp honey agarics is much brighter than that of their edible counterparts. False doppelgangers' hats are scaleless, but note that adult edible mushrooms are also virtually scaleless.

The most common false doubles of hemp honey agarics include:

pseudofoil sulfur-yellow, seroplate

brick red, watery, as well as Candoll's false foil.

All these mushrooms have dark-colored plates: from sulfur-yellow to black-olive.

How do hemp mushrooms grow and what kind of hemp do they choose? It is worth saying that they grow in the same way as edible species- in large groups on old, rotten stumps or felled deciduous trees, less often conifers.

All methods showing how to distinguish hemp mushrooms from false twins should be used by each mushroom picker with extreme caution. After all, you need to have a lot of experience in picking mushrooms. Therefore, if you are not sure which mushroom is in front of you, do not take it at all.

Although some types of false counterparts are considered conditionally edible, that is, poor quality mushrooms, everyone should remember that the harmlessness of these fruiting bodies has not yet been proven. Therefore, in order not to risk your health and the health of loved ones, do not take false hemp mushrooms in your baskets.

The latter (symbionts) feed not only on substances from the forest litter, but intertwine the mycelium with the roots of various plants, forming mycorrhiza (fungus root), with the help of which water is extracted from the soil and minerals a thousand times more than without it.

Scientists believe that forests, fields and meadows could not exist without mycorrhiza. Such powerful trees as pine and oak simply would not survive without the proximity of mushrooms. Most cap mushrooms would not have the strength to grow a fruiting body without mycorrhiza. Symbiont mushrooms "cooperate" with certain trees, hence the names of many mushrooms, for example, boletus with birch, boletus with aspen, oak with oak.

And some types of mushrooms grow in collaboration with several types of trees. So, porcini can be found in coniferous forests, and in birch and oak groves. Both symbiont mushrooms and saprotroph mushrooms help the forest, even dangerous to human life death cap useful in this sense.

It contains minerals necessary in the process of hematopoiesis (zinc and copper). ethnoscience used the ability of autumn honeydew to relax the stomach. Protein-rich winter mushrooms contain antiviral and anticancer agents. Meadow honey is able to overcome E. coli and Staphylococcus aureus, is useful for the normal functioning of the thyroid gland. In ancient times, warts were removed with the help of honey agaric juice.

There are four types of honey agarics: summer, autumn, winter and meadow. All types of honey agaric are characterized by the presence of a ring in the upper part of the leg. The Latin name for honey mushroom (Armillariella) comes from the word "bracelet" (Armilla), which indicates the presence of a ring.

Autumn honey fungus (Armillariella mella)

Otherwise, it is also called a real honey agaric or an osennik. Autumn honey fungus can be found everywhere in the forest zone and even in gardens. It grows on stumps, tree roots, often in a windbreak, just on the ground, on living trees (birch, spruce) in large colonies, and if there is a drought, honey mushrooms can be found on drying tree trunks at a height of 2-3 meters from the ground.

The cap of this honey fungus reaches 10-15 cm, at first convex, then flat, often with a tubercle in the middle, yellowish-brown or grayish-brown in color, with fibrous scales that later disappear, darker in the center. The whitish flesh of the cap exudes a pleasant mushroom smell. Plates at young mushroom covered with a white film. As it grows, the film breaks off the cap and hangs on the leg in the form of a ring.

The leg can be from 5 to 10 cm long, depending on how open the growing place is: if the place is even, it is shorter, if you have to reach for the light, then it is longer. The thickness also varies from 0.7 to 2 cm, depending on the soil. According to the degree of edibility, this mushroom is assigned the 3rd category, although in soups and in fried it is in no way inferior to either the white, or the mushroom, or any other cap mushroom of the first or second category.

The time of mass collection of this species of honey agarics begins at the end of August and lasts until stable autumn frosts. Autumn honey can be eaten fried, boiled, salted, pickled, it is very good for drying.

Summer honey fungus (Kuchneromyces mutabilis)

Summer honey agaric grows from June to October in the same places as the autumn one. Hat at summer honey slightly smaller in diameter than in autumn (up to 7 cm), convex with a tubercle in the center, in young mushrooms with a cobweb blanket, then flat, sticky in the rain, yellow-brown, lighter in the center. The pulp is thin, light brown, pleasant to the taste and smell. The leg (up to 8 cm long, up to 1 cm thick) is hollow, rigid, brown, with a brown ring, dark brown below the ring, with scales.

Summer honey fungus belongs to the fourth category. It is suitable for soups, drying, pickling and salting. The leg of the summer honey agaric is quite tough, so only hats are used for the future. This mushroom is very productive and grows in large groups. It should be noted that summer honey agaric appears in warm and damp weather and disappears very quickly. Collecting it usually takes a week. Then there is a break until the next opportune moment.

Meadow honey fungus (Marasmius oredes)

The very name of this mushroom indicates the place of its growth. These are fields, meadows, country roadsides, forest glades and forest edges, pastures for cattle and even village streets, where he forms the so-called "witch circles".

The appearance of meadow honey is noted in late May - early June, collection is possible throughout the summer until September.

The cap of the meadow honey agaric is noticeably smaller than that of other mushrooms (3-7 cm), in young mushrooms it is bell-shaped, later flat, with a tubercle in the center, light brown in color. The leg is dense, of the same color as the cap. The pulp is yellowish. The lower part of the cap is colored dark yellow.

This mushroom has a wonderful taste and smell, reminiscent of the smell of cloves or almonds. It is very good in soups and broths, great for frying. Winter blanks can be made from dried, salted and pickled meadow honey.

It should be noted that, despite the wonderful taste of meadow honey, it is not familiar to many mushroom pickers who rush into the forest for prey, not even knowing to look in the meadow next to the house.

Winter mushroom (Flammulina velutipes)

The main distinguishing feature of winter honeydew is a velvety-fleecy brown leg, lighter at the top; in autumn and winter, the mushroom grows only on trees. Slightly convex cap (2-6 cm), slippery, from pale yellow to brown, darker in the center, lighter at the edges. The plates are white or yellowish brown. The leg is up to 7 cm in diameter, at first light, darkens quickly, elastic and fleecy at the base. The pulp is whitish. The taste is soft. The smell is weak.

Winter honey fungus grows in small heaps, more often on willow and poplar, less often on others deciduous trees... The fungus is widespread, appears in the fall, remains under the snow in winter, and if the winter is mild enough, until March. Only hats are used for food, the legs are too hard. Winter honey is used in soups and stews. It is not special taste, and it is advisable to eat it pickled or salted. Winter honey fungus, not having a bright taste, is interesting because it grows at a time when there are no other fresh mushrooms.

Difference from false agarics

Speaking about mushrooms, it must be remembered that in addition to edible mushrooms, there are also false mushrooms that can be dangerous to human health. It is a gray-yellow false-foil and a brick-red false-foil.

One of the most important differences between false agarics- the color of the spore powder.

Autumn honeydew has white spores, summer honeydew has brown or brown spores.

Honey mushroom has greenish spores , characterized by dark purple spore powder.

False mushrooms often grow with edible mushrooms. In this case, the differences are easy to see.

The concept of "false mushrooms" also includes: watery false foam, sulfur-yellow false foam, seroplate, Candol's false foam. The difference between them is in the color of the inner plates under the cap. The good ones have cream-colored plates, the false ones are dark, sulfur-yellow or black-olive. The pulp of such mushrooms is bitter. False mushrooms always grow in large groups.

The main difference that all twin mushrooms have, including false summer mushrooms, is the absence of a ring under the cap.

This mushroom, called the honey fungus, has a slightly smaller cap than the real one, and its flesh is pale yellow. The leg of the false mushrooms is hollow, with the remains of the bedspread.

AND poisonous mushrooms, as a rule, are brightly colored defiantly, they tend to be noticeable to people, animals and birds. The edible mushroom is skillfully hiding, it has a restrained color, you need to look for it. Make it a rule to pick only those mushrooms that are well known to you. Then you will be spared from poisoning, which can be quite serious.

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Honey mushrooms recipes

How to salt autumn mushrooms

Ingredients:
10 kg honey agarics,
500 g of salt
20 g bay leaves
120 peas of allspice,
180 g green dill,
180 g shredded onions.

Preparation:
Separate the legs from the hats, cut into noodles 1-2 cm thick, mix with the hats, wash and put them in salted boiling water for 15-20 minutes, counting from the beginning of the boil, then put them on a sieve or colander and cool. Put spices (pepper, Bay leaf, dill, chopped onion), and then cooled mushrooms with a layer of 5 cm, spices on them and sprinkle with salt. In this way, lay several layers of mushrooms. Cover with a napkin on top, put the load. In the process of salting, honey mushrooms brighten a little.

Fresh honey mushroom soup

Ingredients:
300 g honey agarics (summer, autumn, winter),
2-3 tbsp buckwheat groats,
1 onion
1/2 cup milk or 2 tablespoons sour cream,
greens, salt - to taste.

Preparation:
Sort out the mushrooms, cut off the legs, wash, chop finely, put in a saucepan and cook for 30-40 minutes. Then add buckwheat, add sliced ​​into rings onion, salt and cook until the cereals are cooked. Season the soup with sour cream or milk. Sprinkle with herbs before serving.

Meat with honey agarics in a pot

Ingredients:
500 g of meat
400 g honey mushrooms,
1kg of potatoes,
1/2 cup chicken stock
salt, garlic, black pepper (peas), bay leaf to taste.

Preparation:
Fry (stew) the meat until tender, add garlic, spices, salt. Put out the mushrooms. Then cut the potatoes into small cubes. Layer all ingredients. When the pot is full, fill it chicken broth... Close the lid and place in the oven for 10 minutes.

Casserole with potatoes and honey agarics

Ingredients:
400 g honey mushrooms,
8-9 pcs. potatoes,
3-4 tablespoons fat,
1 tbsp butter,
1-2 onions
2 glasses of milk
1 tbsp grated cheese (or crackers),
2 eggs,
salt and pepper to taste.

Preparation:
Boil the peeled potatoes, peel and cut into thick slices. Cook honey mushrooms in own juice, finely chop the onion and fry in oil. Place the food in layers in a greased dish so that the bottom and top layers are potatoes. Top with a mixture of beaten eggs with milk, seasoned with salt and pepper, sprinkle with crushed breadcrumbs or grated cheese and add pieces of butter. Place the dish in the oven on low heat until the egg mixture thickens and the potatoes are tender and golden brown.

Honey mushroom pie

Ingredients:
Dough:
3 a glass of flour,
200 g butter,
2 eggs,
2 tbsp sour cream,
salt to taste
Filling:
2 kg of fresh honey mushrooms,
2 tbsp vegetable oil,
2 tbsp sour cream,
salt, pepper - to taste.

Preparation:
Chop butter and flour and grind into crumbs. Beat the sour cream with eggs and salt and pour into the flour and butter mixture, knead the dough, divide it in half and refrigerate for 40 minutes, then roll it into two layers. Put one layer on a baking sheet, greased with vegetable oil, put the filling on it in an even layer and cover with a second layer. Wrap the edges of the upper layer under the edges of the lower one. Brush the dough with an egg. Cut the top layer of the cake diagonally into strips 2 cm wide. Place the cake in a well-heated oven and bake until golden brown. After baking, put on a board or table and carefully, through the cuts in the upper layer, pour the slightly salted sour cream into the filling of the hot pie. Cover the pie parchment paper, then with a towel and let it stand so that the sour cream saturates the filling.

For the filling, coarsely chop the washed and peeled mushrooms, dry on a towel, salt, pepper, put in a frying pan in a boiling vegetable oil and put in hot oven so that the mushrooms are well fried in fat, dry and become crispy. When you pour sour cream into the cuts on the top layer of the cake, the hot mushrooms will take it into themselves and the filling will turn out to be very juicy, with a concentrated aroma of mushrooms.

Fried meadow mushrooms

Ingredients:
800 g of meadow mushrooms,
2 medium pods red pepper,
2 small zucchini,
1 medium onion
6 tbsp olive oil,
2 tbsp butter,
150 ml vegetable broth (from cubes or concentrates),
2 tbsp balsamic vinegar (you can replace soy sauce),
1 pinch of sugar, salt, ground white pepper.

Preparation:
Peel honey mushrooms and cut small pieces... Cut the red pepper pods in half, remove the core with the grains, rinse and cut into strips. Wash the zucchini, cut into rings. Peel the onion and chop finely. Heat half the oil in a large skillet. Fry the mushrooms in a pan for 3-5 minutes and set aside in the pan. Butter melt in a saucepan and simmer the onion in it until transparent.

Then add vegetable broth and red capsicum and simmer everything for 4-5 minutes. Add zucchini and cook for another 2-3 minutes. Mix the resulting broth with honey mushrooms and add vinegar, sugar, salt and pepper to taste. If desired, to increase the sauce for a side dish of rice or noodles, add 200 g of cream to the mushrooms, boil and mix with the rest of the ingredients.

False mushrooms include several types of mushrooms, very similar to edible mushrooms. In addition, it is easy to confuse them, because false mushrooms like to grow in the same places as edible ones - they grow in families on stumps, fallen trees, on trunks and protruding parts of tree roots. Some types of false mushrooms are inedible, others are conditionally edible, and others are poisonous. However, a mushroom picker, especially a beginner, should not experiment and should never forget the main rule: "If you are not sure - don't take it!" Collect only real mushrooms when you are absolutely sure that it is they! If you have the slightest doubt, it is better to abandon the idea of ​​putting the mushroom in the basket.

The most important feature by which you can distinguish real honey mushroom from the false - it is a filmy ring (skirt) on the leg. This ring is the remainder of the veil that protects the fruiting body of the fungus at a young age. False honey agarics do not have such a ring.

For children, they even came up with a poem in order to better remember this main difference between edible mushrooms:

There are other differences as well.

1. The smell of edible mushrooms is a pleasant mushroom, false mushrooms emit an unpleasant earthy smell.

2. Hats of inedible mushrooms are more brightly colored than those of edible ones. The tone can vary from sulfur yellow to brick red (depending on the species). Edible mushrooms have a modest dull light brown color.

3. In edible honey mushrooms, the cap is covered with small scales, in false mushrooms there are no scales on the cap - it is usually smooth. But you need to remember that edible mushrooms at the age of scales on the cap also no longer exist (see the photo of old mushrooms above).

4. There are differences in the color of the plates (on back side mushroom caps). The plates of false mushrooms are yellow, in old ones they are greenish or olive-black, while in edible ones they are creamy or yellowish-white.

5. They note the bitter taste of false honey mushrooms, which the edible mushrooms do not have, but you should not get to the taste assessment - and without it there are enough signs by which you can distinguish edible honey mushrooms from false ones.

Experienced mushroom picker These signs are immediately striking, but beginners need to apply this knowledge with caution, since the signs listed above are largely subjective, that is, each person evaluates characteristics such as smell or color differently. Only experience can fix this. In the meantime, be guided by the first, most important, sign - look for a skirt with honey agarics.

We are glad to welcome you to the blog. Let's continue mushroom theme, because the season is in full swing. The topic of conversation today will be mushrooms, the description of which you will find in the article. This mushroom has many varieties and inedible counterparts, so you need to know what ends up in your basket.

The hero of the article is not picky, the mycelium bears fruit for many years, without requiring special conditions. In addition to wild nature, mushrooms are bred at home, getting good yields. Honey mushrooms are pickled for the winter, cold and hot snacks are prepared from them. How did they deserve such popularity?

In Latin, the hero is referred to as a "bracelet". It is no coincidence, if you look at the mycelium, mushrooms grow around, in families. Look for old tree stumps, near weak trees, and in shrub fields. The growing area is wide, mushrooms cannot be found only in the permafrost zone.

The edible mushroom has a slender leg, which is up to 15 cm. The color varies: light amber to deep brown. The cap is lamellar, more often it is bent to the bottom, but on adult representatives it resembles an umbrella. It has colors ranging from cream to red and yellow. On many varieties of honey fungus, a ring made of film on a leg is called a "skirt".

Below you will find a photo and description of the most popular types honey agarics.

Summer mushroom

This mushroom is also called linden. It grows more often on deciduous trees; weak and diseased trunks are to his liking. The mushroom harvest is harvested from April to November.

The leg reaches 7 cm, from the bottom up it becomes lighter, the lower part is covered with scales. There is a skirt on the leg, which darkens with age, and sometimes disappears. The cap is yellowish matte, reaches a radius of 3 cm, with age it becomes flatter. The plates on the cap are frequent, darken over time.

The twin is smaller, it lacks scales on the stem.

Spring honey

Unlike its relatives, it grows in small groups, on fallen trees and compressed leaves. Loves the society of oaks and pines.

The cap is convex, flattening over time. The color is brown, although it brightens with age. The leg is slender, up to 9 cm, thickens slightly towards the bottom. The pulp and plates are white, sometimes with a slightly yellowish tinge. The first harvest appears in May, the spring honey leaves in October.

Autumn honey agaric

Second title lamellar mushroom- real. The mushroom is edible; it grows on stumps, trees and shrubs in families. Once every three years, the mycelium gives the richest harvest.

The cap reaches 10 cm, at first it is spherical, over time it becomes convex. It is dull due to the scales, cloudy yellowish color or ocher brown. LPs yellow tint become brown over time. The skirt is white with yellow edges. The pulp is white with a pleasant aroma. The harvesting season for autumn species is from August to November.

False mushroom is similar. But it appears later, it smells not so good and tastes bitter.

Winter mushrooms

The second name is obvious and logical - a winter mushroom. It grows more often on deciduous trees (linden, poplar) and stumps, less often in coniferous forests.

The hat is up to 10 cm wide, at first it is convex and then flat. It is yellow or brown in color with a reddish tint. The leg reaches 6-7 cm, yellowish. The plates are ocher-white, frequent. The pulp is white, with a shade of yellow. The skirt is missing.

The winter mushroom appears in September, and lasts until December, sometimes longer if the winter is warm. It has no inedible counterparts, but it contains more toxins than its congeners, therefore it must be carefully processed.

Meadow mushrooms

The cap is convex at the beginning, then flattens, and the edges become uneven, a tubercle remains in the middle. The color of the cap is brownish yellow, the center is darker. In wet weather, the hat becomes slippery.

The leg up to 10 cm long is similar in color to the cap, it is dense and thickened towards the bottom. The plates of the mushroom are rare, light. The pulp is light, smells like cloves. Meadow myceliums are harvested from May to October.

Normal edible meadows are confused with mushrooms similar to honey agaric: forest-loving colibia and furrowed talker. The first double has a dense leg, frequent plates and bad smell... The second double does not have a characteristic tubercle on the cap, its color is bleached.

Other types of honey agarics

Below are the name and photos of edible mushrooms, which are less popular, remember. Better yet, save the article in bookmarks so as not to be confused. Types of honey agarics:

• Fatleg

• Slimy

• Garlic ordinary

• Pine

Useful properties and contraindications

Honey mushrooms are appreciated by doctors, they are even used as a natural antibiotic. Vast number healing properties due to the rich composition. Let's see how the benefits of the product are expressed:

• Used as an antiviral agent.
• Helps to cope with malignant tumors.
• Fights intestinal infections.
• Improves the process of blood clotting. A small portion contains daily rate zinc and copper.
• Thiamine helps to improve reproductive function and has a beneficial effect on the nervous system.
• Phosphorus and potassium are contained in the mushrooms as in fish. Regular use fungi will have a positive effect on the condition of the bones.
• Some species increase immunity.
• Honey mushrooms improve the condition of hair, nails and skin.
• Caloric content (22 kcal), therefore they are suitable for diet food.

It should be remembered that mushrooms are difficult to digest. Should not be given to children under 12 years of age. It should also be introduced with caution into the diet for diseases of the gastrointestinal tract, gastritis and ulcers.

What is prepared from honey mushrooms

In the culinary world, honey mushrooms are a valuable favorite product. If you follow the rules of preparation, the mushrooms end up being crispy, appetizing and tasty. In the kitchen, they often use autumn mushroom honey mushroom, it's not for nothing that the second name is "real". Unlike summer and winter honey agarics, it belongs to the first category in terms of nutritional value.

Honey mushrooms are cooked great amount dishes. Served salted, boiled, stewed, fried. They make excellent soup, hodgepodge, julienne, snacks and sauces, salads, caviar. Honey mushrooms are used for decoration - dried and frozen.

How to cook mushrooms at home and how many minutes to cook? Before you start cooking the mushrooms, you need to sort out, rinse and put in slightly salted water. You need to cook mushrooms for 1 hour. As the water boils, it darkens and foam appears, change the broth and cook the mushrooms for another 40 minutes.

I suggest watching a video - how to quickly rinse and clean mushrooms.

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