How to recognize winter mushrooms and distinguish them from false mushrooms
Honey mushrooms are one of the most common species. However, even great lovers of quiet hunting sometimes cannot assume that there are not only summer mushrooms, but also winter ones. Winter mushrooms are used not only in cooking, but also in medicine.
Winter mushrooms belong to the Ryadovkovy family
Winter mushrooms belong to the Ryadovkov family. Another name for the fruit is velvety-legged flammulina.
The plates located below, on one side, have grown to the leg. They are rarely located, have small jumpers. The pulp of the mushroom is juicy, fleshy. In general, it has a yellow tint; when damaged, the color does not change. It has a pleasant mushroom aroma and delicate taste. A leg of the correct cylindrical form, dark brown color. Its surface is velvety, slightly lighter at the base.
Where and how to collect winter mushrooms (video)
Taste and nutritional value of winter mushrooms
The nutritional value of the mushroom is low - 100 grams of the product contains about 40 calories, 3 grams of protein and 9 grams of carbohydrates. The rest is dietary fiber and water.
The beneficial properties of winter honey agaric are due to the high content of biologically active substances in it, such as:
That is why, with regular use, these gifts of the forest are able to normalize the work of the whole organism, provide the body with an additional source of energy, increase the susceptibility of vision to light and colors, and speed up metabolic processes in the body.
Winter mushroom tastes similar to champignons and Chinese shiitake mushrooms. During cooking, it retains its structure and pleasant mild aroma. It is used as part of the so-called "Korean" salads, since it does not lose its softness during long-term pickling and storage, and practically does not absorb water.
Winter mushroom tastes similar to champignons and Chinese shiitake mushrooms On store shelves, this mushroom is found under other, false names. It can be referred to as autumn honey agaric or selective.
In cooking, it is also used to make mushroom caviar, a filling for pastries. Favorably combined with fresh vegetables, fish and meat products. Suitable for canning, softness, mushroom powder and various extracts. Salting is best done cold - during the process, the mushrooms do not boil or heat up, but are simply gradually saturated with various seasonings.
In cooking, winter mushrooms are used to prepare caviar from mushrooms. Where and when to collect winter mushrooms
On stumps or tree trunks, they form a whole group of closely twisted fruits, which become brittle at the first frost and crumble when touched. After a temporary warming occurs, the mushrooms come to life, and spores form on their surface. Thus the plant grows throughout the winter. Among deciduous plants, honey agaric prefers maple, elm, aspen, willow and poplar, as well as linden. On birch, elder and various shrubs, it appears much less frequently.
This mushroom can also be found in the warm season, but at this time the fruiting of the mushroom is not so plentiful, and the appearance is unsightly. When it gets cold, mushrooms come to life, begin to grow from November to February.
Since winter honey agaric belongs to the fourth category of mushrooms, then it must be thermally processed before direct preparation and adding to other dishes. To do this, the mushrooms are cleaned of forest debris with a soft cloth, and then all deformed and damaged specimens are separated from the whole ones. Then they are poured with cold water, boiled for about five minutes and dried with a paper towel.
- If further mushrooms need to be frozen, then absolutely dry fruits are poured into a plastic bag, tied up without oxygen inside and sent to the freezer.
- Mushrooms are best suited for salting or pickling. To do this, add a few glasses of water, spices to taste and citric acid to a container with mushrooms. After some time, the pulp will be saturated with marinade and the fruits will become fragrant and soft.
- For salting in a dry way, completely dry mushrooms are shifted with seasonings and non-iodized salt itself, and in this form they remain for several days. Under the influence of salt, mushrooms secrete juice and absorb the aroma and taste of seasonings.
How to cook mushrooms (video)
Important! Limiting the intake of too salty foods is necessary for those who have problems with the gastrointestinal tract, such as gastritis or stomach ulcers.
Due to the high content of antioxidants, these mushrooms are an excellent prevention of cardiovascular diseases, and also actively stimulate the immune system. When used regularly, the mushroom can treat certain diseases, such as ulcers or colitis.
Long-term use of mushrooms can not cause any harm, but taking them raw is prohibited.
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