Scientists have not yet decided on the generic affiliation of the Polish fungus. It is reckoned with or, or even completely isolated in a separate genus Imleria. Even more names have accumulated for the macromycete of this species: pansky and brown mushroom, chestnut mushroom. Mushroom pickers highly appreciate the edibility of the mushroom of the second category, and the hostesses - useful properties.

Characteristic features of the Polish mushroom

Although the Polish mushroom is outwardly close to the boletus, it is not at all difficult to distinguish it from other species.

1. The diameter of the cushion cap of an adult specimen reaches 15 cm. As it ages, it acquires a flat shape. In a young mushroom, the edges of the hemispherical cap are bent down. With age, the tubular layer changes color from white to yellowish green.
2. The leg of the Polish mushroom grows from 3 to 14 cm in height, so it is not difficult to notice it. It has a swollen or cylindrical shape.
3. On the cuts, the Polish mushroom turns blue and turns brown, which eliminates confusion with the porcini mushroom similar to it. The pulp is fleshy and dense. It smells good and has a sweet taste. The older the mushroom, the softer the flesh.

False polish mushroom

The Polish fungus has many similarities with several types of flywheels, but they are not poisonous. However, inexperienced mushroom pickers may confuse it with several dangerous mushroom species.

It differs in that the flesh on the cut acquires a red, and then a dark blue hue. Outwardly, it resembles a Polish mushroom and other edible mushrooms.

Not edible due to bitterness that increases during cooking. A pinkish color appears on the cut of the leg, and in old specimens there is also an unpleasant odor.

Where does the Polish mushroom grow?

Places where the Polish mushroom grows

There is a chestnut flywheel mainly in coniferous forests. Occasionally found under deciduous trees. Appears even on stumps and lower parts of the trunk. The distribution geography of the Polish fungus covers the territory from the European part of Russia to Siberia and the Far East. Abundantly grows in Poland and Transcarpathia of Ukraine, where he received the names of the Pansky or Polish mushroom.

They go on a “hunt” for chestnut flywheel in the last month of summer and early autumn. It is distinguished by resistance to cold snaps: Polish mushrooms are found until late autumn.

Collection rules differ little from actions with similar types:

1. Cut off the stem of the Polish mushroom carefully. Part of it should remain in the soil.
2. Wormy and rotten specimens should not be put in a basket: they will spoil all the rest. Leave them on the branches. They will dry out, and healthy spores will fall to the ground.
3. Polish mushrooms grow in groups. Did you find one? Be careful: there are many of his brothers nearby.
4. Look for the Polish mushroom in the oldest part of the forest, in moss-covered clearings.
5. Take a closer look at the cut: if holes and other traces of pest activity are visible, then examine the hat. If it looks like this from the inside, feel free to throw it away.

Medicinal properties of the Polish mushroom

Polish mushroom has long been valued in traditional medicine for beneficial properties. Polish scientists have found that these mushrooms are even able to cleanse the soil of pollution.

The following properties of the Polish mushroom are of the greatest importance for human health:

• getting rid of toxins, which entails a complete renewal of the body and an increase in brain activity;
• reduces the risk of developing atherosclerosis;
• used in vegetarian diets and weight loss methods;
• is a diuretic;
• stabilizes the nervous system, reduces susceptibility to stress;
• heals nails and improves hair growth;
• constant use of the fungus helps to remove sand from the kidneys;
• accelerates the treatment of hematomas, bruises and abrasions, promotes the resorption of warts and wen.

Polish mushroom recipes

Fried Polish mushrooms with potatoes

Skillful housewives salt, dry and marinate Polish mushrooms, storing a delicious product for the winter. Exist delicious recipes baked, fried and boiled Polish mushrooms.

Before cooking, mushrooms are sorted out, getting rid of spoiled specimens missed during collection. Be sure to wash for 20-25 minutes under running water, clearing the ground. It is necessary to cook over low heat so that the water does not boil, otherwise the structure of the fungus will be damaged.

Pickled Polish mushrooms

For cooking pickled Polish mushrooms would need 1 kg of mushrooms.

For the marinade need: 1 liter of water, 50 ml of olive oil, 1 tbsp. l. sugar and 1 tbsp. l salt, 5 cloves of garlic, 4 bay leaves, 5 cloves and 50 ml of vinegar.

Cooking:

• Cut up large specimens. Pour in salted saucepan cold water and boil for half an hour.
• Prepare the marinade by mixing the ingredients and bring to a boil.
• Add prepared mushrooms and cook for another 5 minutes.
• Arrange in sterilized jars and pour oil on top.
• Seal the mushroom marinade with lids and let cool by turning upside down and wrapping in a blanket.
• Store the finished product in the cellar or refrigerator.

Polish mushroom casserole

The Polish mushroom casserole is especially loved by gourmets.

To you will be required: 1 kg of Polish mushrooms, 5 onions, 1 liter of water, 50 ml of sunflower oil, 1 tsp of salt, 2 cups of ground crackers.

Cooking:

• Cut up large specimens. Pour salted cold water in a saucepan and boil for half an hour, and then fry with five onions over low heat.
• Add 1 cup of ground breadcrumbs to the resulting mixture.
• Continue frying and gradually pour in the mushroom broth and spices.
• Spread the fried mushrooms on the breadcrumbs. Bake in the oven for half an hour until done.
• Serve a fragrant dish of Polish mushrooms with sour cream or mayonnaise, cut into portions.

The Polish mushroom is considered a delicacy food that is not available to everyone. This is largely due to the fact that this species is extremely rich in useful elements and is rare. It is most common in the Far East and Europe.

Short description

The appearance of the Polish mushroom is in many ways reminiscent of porcini. It has a brownish hat, the bright colors of which vary from light to dark. At the same time, during rains it is quite slippery, and in dry weather it is dry.

Small specimens have a more rounded, even wrapped hat at the edges. As it grows, it becomes more and more flat. The skin of the Polish mushroom is difficult to separate. And small clusters of yellow tubules appear on the leg. Leg color - from light brown to red.

It can grow to large sizes. The Polish mushroom does not have the ability to accumulate radiation and poisons, so even very large representatives are not dangerous to humans. It grows only in ecologically clean areas in coniferous and deciduous forests.

How to distinguish a real edible type of Polish mushroom from dangerous counterparts? He has no especially dangerous and similar twins. Although by birth and appearance he is close to such a poisonous and dangerous representative as a satanic mushroom. Their external description is significantly different. Therefore, it is almost impossible to meet a poisonous double.

Polish mushrooms have some features. When collecting, do not be afraid that the hat may slightly change its shade from brown to bluish. This is absolutely normal and occurs when the hat is pressed down. The leg can similarly change color.

Photo of Polish mushroom

How to prepare and carry out primary processing

To begin with, the Polish mushroom will require primary processing. It is very important to know the description and recipes of any mushrooms before preparing and eating them. After returning from the forest, the first step is to clean and rinse them. Be sure to remove all wormy places, areas of mycelium and debris with leaves before starting cooking.

After that, you need to carefully rinse the Polish mushrooms in running water, and then soak in cold water with added salt. Next, you need to let them lie down for about 5 hours. During this time, they will get stronger and will not be so brittle, the worms, if they remain somewhere, will die, and the remaining debris will also settle to the bottom of the vessel. After this time, rinse them several more times, constantly changing dirty water to clean.

Now it makes sense to get acquainted with how and how much to cook Polish mushrooms. First of all, you need to pour them into a large saucepan, preferably enameled. It is advisable to use a large pot so that they are not cramped. Then they are filled with water and put on fire until the water starts to boil. After that, the water must be drained and pour new water into the pan. It is recommended to cook these representatives three times. Only cooking during the boiling process does not damage the structure of the mushroom. So make sure they don't boil.

(white polish)

or flywheel chestnut, brown,
dark brown

- edible mushroom

✎ Belonging and generic features

polish mushroom(lat. Boletus badius) or white polish, or flywheel chestnut (brown, dark brown), and among the people - pansky mushroom, brown mushroom- a type of porous cap mushrooms, which in different classification systems of fungi belong either to the genus of mushrooms (lat. Boletus), or mossiness mushrooms (lat. Xerocomus), or oilers (lat. Suillus).
However, recently, the Polish mushroom was "expelled" from the genus of mushrooms (and even earlier from the genus of mossiness mushrooms, and before that from the genus of oilers) and was generally identified in the genus Imlerius (lat. Imleria) and is now called Imleria Badia (lat. Imleria badia), in honor of a commune in Italy, located in the Trentino-Alto Adige region, subordinate to the administrative center of Bolzano, where it was probably first discovered.
But God bless her with science, and be that as it may, for a simple layman, a Polish mushroom (or white Polish) is, firstly, a beautiful, and secondly, a very good edible mushroom, and in their homeland, in central Europe, they say it is valued equally with porcini mushroom, which is called "stone mushroom" there. And why "Polish"? .., no one really knows about this. According to some beliefs, it got its name because it mainly prevails in the territories of Eastern Europe, in particular, in Transcarpathia and Poland and their environs, from where it has always been exported to many countries. According to others - because it was collected and eaten by the Poles in the forests of Kostroma, when they were led through them by our legendary "guide" - Ivan Susanin. But this is more fiction than truth. In general - "Polish" and that's it!
This fungus has received its greatest distribution mainly in coniferous forests, preferring to form mycorrhiza with old trees. Much less often it can be found in deciduous forests, and from coniferous Polish fungus prefers mainly pine forests, but with the same pleasure it can also settle in old spruce forests, but with an admixture of pine and an abundance of moss, for which it used to belong to flywheels. It usually grows at the base of the trunks. coniferous trees, on roots, snags and stumps individually or in rare groups.

✎ Similar species, nutritional and medicinal value

In nature polish mushroom has similar counterparts. This is, firstly, motley flywheel (lat. Xerocomellus chrysenteron), which differs markedly from it in its yellowish-brown hat cracking with age, while exposing red-pink flesh, and, secondly, green flywheel (lat. Xerocomus subtomentosus), which also differs markedly from it in the same cracking golden brown or brownish-green cap, with light yellow flesh exposed and a lighter stalk. But it's good that both of them are edible, and besides, they are from his "former relatives", so that in case of unintentional confusion, nothing criminal will happen.
According to its taste and calorie content, the Polish mushroom belongs to the edible mushrooms of the second category and it tastes very much like a boletus (or white mushroom). Although, as already noted, it is not always assigned to their genus and may also apply to flywheels. Nevertheless, no matter what, the Polish mushroom is a wonderful, tasty and very useful mushroom, and it is a pity that it is not so often found on the path of a mushroom picker. True, this makes it even more valuable and desirable! For example, in Chinese traditional medicine, dried Polish mushrooms have long been used to lower blood and venous pressure, as well as to reduce weight or simply as a sedative. And all because recent laboratory studies have shown that Polish mushrooms contain the amino acid theanine, which is contained, for example, in green tea. Why they have antioxidant activity, because theanine contributes to many beneficial processes in the body, for example:

• promotes relaxation and calm;
• suppresses the negative effect of caffeine;
• increases anti-cancer immunity;
• provides a neuroprotective effect;
• lowers blood pressure;
• promotes weight loss.

Or here is such an interesting thing: the Polish mycologists and researchers themselves discovered that "their" Polish mushrooms are good hyperaccumulators of soil pollution, including salts of heavy and radioactive metals (mercury, cobalt, cadmium and lead) and are currently being developed the method of their application for cleaning the soil in places of its pollution (Chernobyl, Fukushima and others).

✎ Distribution in nature and seasonality

The Polish mushroom, as already mentioned, grows mainly in the coniferous forests of Eastern and Central Europe, but it is also found in the mountains and foothills. North Caucasus, in the Urals, Siberia and the Far East. And it can also be found in Central Asia. But in the forests of central Russia, he, unfortunately, is not such a frequent guest as we would like, but nevertheless he comes across. But on the other hand, the Polish mushroom bears fruit throughout the mushroom season, from the beginning of June to the end of November, often when other noble porous mushrooms are no longer found. By itself, the Polish mushroom is not a small mushroom at all and some of its specimens reach impressive sizes and masses in order to be able to impress the lucky "hunter". And the aesthetic appearance and natural beauty of this mushroom will not leave indifferent any, even "wise-minded" mushroom picker.

✎ Brief description and application

Polish mushroom belongs to the section tubular fungi and the inside of its cap has a tubular structure. And the tubes of its spore-bearing layer are colored yellowish-greenish or chocolate-brown in color and, when pressed, they immediately acquire a blue tint. The hat of the Polish mushroom with a "suede" surface, painted in chestnut-coffee color. And its leg is almost always even, straight or slightly curved, has no thickening along its entire length, slightly fibrous, dry and velvety to the touch, the color of coffee with milk or milk chocolate. On the cut, the Polish mushroom, like many other tubular mushrooms, turns a little blue.

The Polish mushroom can be used both without pre-boiling, for example, for frying, freezing or drying, or after boiling it, for use in soups and salads, or for pickling and marinating.

Fleshy fruiting bodies are distinguished by representatives of the family of bolets: white, oily, boletus, boletus, moss. To the same family (the genus of mossiness mushrooms) belongs the Polish mushroom, which is very similar to there are several Russian names for this chestnut, pansky mushroom, brown mushroom. The semicircular and convex (becomes flat with age) hat (4 to 15 cm in diameter) has a dry and smooth skin that does not come off, but becomes sticky in wet weather. Its color is chocolate brown, dark brown or chestnut brown.

The mushroom has a pleasant smell. The color of the flesh is whitish or yellowish on the cut, slightly bluish, and then again becomes light on the cap and brown on the stem. It has a mild taste. The tubular layer (the color of the tubes is yellowish) is attached or free at the stem. The fibrous leg has a cylindrical shape, reaches a height of up to 12 cm, and a thickness of up to 4 cm. The fungus is more common in coniferous and less common in deciduous forests.

How to cook Polish mushroom? It can be prepared for the future: marinated or dried. It can be used in culinary dishes as white, flywheel or butter dish, and also successfully replace them. Soups, appetizers and main dishes are prepared from it. There is a big risk, so you need to use only familiar and old mushrooms collected in environmentally friendly places.

Recipe 1

For the main course, chicken and Polish mushroom are used. Cooking comes down to their frying and baking in the oven with pasta. Ingredients:

• 200 Polish mushroom caps, cut into 1 cm thick pieces;
• 4 (boneless), skinned, cut into 1 cm thick strips;
• 1 onion, diced;
• 250 ml dry white wine;
• 250 g spaghetti;
• 2 ½ cups sour cream;
• 250 g grated Parmesan cheese;
• olive oil;
• sea ​​salt;
• pepper;
• 1 small bunch of parsley;
• 1 small bunch of basil;
• 3 tablespoons chopped almonds.

Polish mushroom, cut into slices, seasoned with salt and black pepper. Add a little oil to a saucepan, heat it up, spread the mushrooms and fry until golden brown. Take out the mushrooms and set them aside. Place the chicken pieces in the same saucepan and fry until browned. Remove the chicken and also set aside. Boil spaghetti in salted water, drain the water. At the same time, onion is fried in a saucepan, then chicken and mushrooms are put into it, white wine and sour cream are poured, the mixture is combined, brought to a boil and the volume of liquid is reduced by half, removed from heat, finely chopped greens and half parmesan cheese are added. Stir in pasta mixture. Spread in a baking dish, sprinkle with Parmesan and drizzle with oil. Put in an oven preheated to 210 C and bake for 15 minutes, then sprinkle with toasted almonds and serve.

Recipe 2

To prepare a hot snack, you can use a Polish mushroom. Ingredients:

• ½ cup toasted breadcrumbs
• ¼ cup finely chopped parsley leaves;
• 1 garlic clove finely chopped;
• ½ cup olive oil;
• 4 large mushroom caps;
• 2 tomatoes (cut into halves)
• salt;
• pepper.

Parsley and garlic are mixed with breadcrumbs, half the oil, salt and pepper. Leave the mixture for an hour. Preheat the oven to 180 C. Lubricate the baking dish with oil. Place ¼ of the prepared mixture into each mushroom cap and spread them in a mold and sprinkle with the remaining oil. The tomato halves are seasoned with salt and pepper and laid out in the same dish. Bake under a lid or foil for 40 minutes.

Recipe 3

Polish mushroom will give the soup a mushroom flavor and aroma. For 4 servings of soup you need:

• 250 g fresh mushrooms, cut into pieces;
• ½ onion, cut into half rings;
• 1 medium-sized carrot, cut into strips;
• 1 sweet cut into strips;
• 2 cloves of garlic, finely minced;
• 2 large tomatoes (blanched in boiling water and peeled, then cut into halves with plastics);
• 1 tablespoon olive oil;
• 1 sprig of dill;
• green onion feather;
• sea ​​salt;
• sour cream.

Mushrooms together with bay leaf are placed in a pot of cold water, heated to a boil without a lid over high heat, reduce heat and cover with a lid. All vegetables, oil and sea salt are added. Boil for 15 minutes. Remove from heat and leave aside for 10 minutes. Pour into plates, sprinkle with dill and green onions. Served with sour cream.

The Polish porcini mushroom is one of the most famous mushrooms in our area. He, for sure, is known to most of both experienced and newcomers to the mushroom business. This specimen has a lot of useful substances and vitamins. In addition, it is very nutritious and low in calories. And besides, it does not absorb any harmful and dangerous substances, so it is quite safe to eat it.

Description

Although he is known to almost everyone, but still, it is worth considering and characterizing him in more detail so as not to fall into dangerous or not tasty doubles.

The hat, in this instance, has a characteristic, brown color. It, of course, can change from a lighter to a darker shade, depending on the area where it grows. When it is wet or raining outside, the cap becomes sticky, but if the sun is shining and it is dry, then it remains dry accordingly. The skin of the cap is difficult to peel off.

The leg changes its color from light brown to dark. It has a slightly fibrous texture. Usually, it is dense, thick and straight. Sometimes, it may appear small clusters of yellowish color.

The tubular layer is yellow, quite dense, turns blue when pressed. The tubules are round and oval, very small.

The flesh is yellowish, may turn blue when pressed. Aroma and taste, it is quite pleasant, delicate, sweetish, fruity and of course mushroom.

According to the description and appearance, the Polish mushroom is very similar to the white one, but still there are some differences.

Doubles in the Polish white fungus are present, but they are not dangerous. Of course, there is still a satanic mushroom, which is very similar to the Polish one. But they still have differences in the form of the color of the legs and the color at the place of the cut. Therefore, in order to distinguish them, it is better to look at photos and descriptions of the Polish porcini mushroom.

Beneficial features

Like all mushrooms, of course edible, Polish, has a lot of useful trace elements and vitamins. This specimen can be a great alternative to meat, so vegetarians can safely eat it. In addition, it will help diversify nutrition.

And due to its low calorie content, it becomes a good product for people who are overweight.

In addition, the Polish mushroom has theanine, which helps to lower blood pressure, gives a calming and relaxing effect.

Cooking

This specimen has an excellent taste and no less amazing aroma. Therefore, it is used for cooking, sauces and soups, they are also fried, stewed, pickled and dried. But, before that, it should definitely be boiled, and not once, but at least three times. After each boiling, the water should be drained and poured with new water. Yes, still make sure that the water does not boil, because then the mushroom structure will collapse, and it will become unattractive.

But, when cooking Polish mushrooms, you need to be extremely careful, because they very often succumb to worm attacks. Therefore, before cooking, they should be thoroughly soaked in a saline solution. keep these forest gifts standing there for about five hours.

In addition, before cooking this specimen, it is necessary to clean it well from the skin on the caps and from dirt and sand. The skin is sometimes removed so that the cooked mushrooms are not tough and slightly hard. But this action is done only when they are not soaked.

habitats

As mentioned above, the Polish mushroom lives in Europe. He seems to prefer pine forest and sandy ground. Sometimes, he can hide under a layer of needles and sand, so in order to find this excellent specimen, you will need to make a little effort in order to inspect all suspicious bumps.

By the way, the Polish never grows alone, usually it lives in whole families. Therefore, you can collect up to a dozen of these cute specimens from one place.

This mushroom grows from mid-autumn until the first serous cold weather. In order to recognize it for sure and distinguish it from the rest, it is better to look at a photo of a Polish mushroom.

Conclusion

White Polish mushroom is a very tasty forest dweller. In addition, it is also very useful for the human body. If you want to find real treasures in the forest, then I would recommend that you look for Polish mushrooms.

Found in mixed and coniferous forests unique mushroom growing near moss. Hence he got his name - flywheel. It grows from June to October. This species is edible, but even experienced mushroom pickers often confuse it with a false flywheel.

General information

Mokhovik - a mushroom of the Boletaceae family. He is a relative of the well-known boletus. The brightest taste qualities are distinguished by green, Polish, red and variegated subspecies.

Each variety has its own characteristics, but there are common features, which include:

• dry and slightly velvety hat;
• cracks may appear on the skin as it grows;
• diameter can reach 9 centimeters.

mushroom pulp- reddish, yellowish or white. At the bottom of the cap there is a hymenophore, which is a layer consisting of spore-forming cells. In flywheel it is tubular.

A characteristic feature is that when you press the hymenophore, a bluish tint remains at the contact site.

The mushroom stem is smooth or wrinkled, again depending on the variety. Its dimensions can reach 8 centimeters.

green flywheel

Such flywheels are considered the most common. They are distinguished by a brownish-golden surface of the cap, the diameter of which often reaches ten to twelve centimeters. The leg is cylindrical in shape and green in color. Height - up to 9 cm, thickness - up to 4 cm. The pulp is white and quite dense, turns blue on the cut.

This species is found in forests, near highways and in spacious clearings. Green mushrooms are boiled, frozen, pickled and fried.

At the same time, it is not customary to dry them, because the pulp begins to turn black during prolonged storage.

yellow-brown flywheel

Experts believe that this belongs to the oil family, but external signs are not evidence of this.

The hat of such mushrooms is distinguished by a tucked edge and a brownish yellowish color. Its diameter reaches fifteen centimeters. The surface cracks over time and changes its color: for example, young mushrooms have a gray-yellow hat, a little later it turns red, and in adulthood it gets a light ocher color. The flesh is light yellow and fairly firm.

Often it is found in mixed or coniferous forests. It can be consumed pickled, salted or fried, as well as dried.

red flywheel

This variety is known to many, because it has a distinctive color. Such mushrooms can be found in deciduous forests among grass and moss.

The mushroom cap is cushion-shaped and can grow up to 8 centimeters in diameter. The hymenophore is yellow and the surface of the cap is red. The pulp has a yellowish tint and a dense structure.

This mushroom has a very pleasant aroma, but it is better to add it to dishes immediately, because it is completely unsuitable for storage and drying.

Brown (Polish)

The diameter of his cap reaches twenty centimeters.. It has a brown color. The shape of the leg is cylindrical, its size is up to fifteen centimeters. The pulp of the Polish mossiness mushroom is distinguished by a mushroom or even fruity aroma.

The Polish variety is considered very popular. It is used in salted, and dried, and frozen, and fresh.

How to distinguish

If you accidentally took false mushroom, then you do not need to immediately panic, as it will not cause any harm to health, but simply does not have a very pleasant taste. Twins are much smaller than their edible counterparts. Also, they do not turn blue when cut and do not smell.

False flywheels include the following:

Systematics:

• Division: Basidiomycota (Basidiomycetes)
• Subdivision: Agaricomycotina (Agaricomycetes)
• Class: Agaricomycetes (Agaricomycetes)
• Subclass: Agaricomycetidae (Agaricomycetes)
• Order: Boletales (Boletales)
• Family: Boletaceae (Boletaceae)
• Genus: Imleria
• View: Imleria badia (Chestnut flywheel)

Other names for mushroom:

Synonyms:

• brown mushroom

• pansky mushroom

• Xerocomus badius

• Boletus badius

Habitat and growth time:
Chestnut mushroom grows on acidic soils in mixed (often under oaks, chestnuts and beeches) and coniferous forests - under middle-aged trees, on litter, on sandy soils and in moss, at the base of trees, on acidic soils in lowlands and mountains, singly or in small groups, not infrequently or quite often, annually. July to November Western Europe), from June to November (Germany), from July to November (Czech Republic), in June - November (former USSR), from July to October (Ukraine), in August - October (Belarus), in September (Far East), from early July to late October with massive growth from late August to mid-September (Moscow region).

Distributed in the northern temperate zone, including North America, but more massively in Europe, incl. in Poland, Belarus, Western Ukraine, the Baltic states, the European part of Russia (including the Leningrad region), in the Caucasus, including the North, in Western Siberia (including the Tyumen region and Altai region), Eastern Siberia, in the Far East (including the island of Kunashir), in Central Asia (in the vicinity of Alma-Ata), in Azerbaijan, Mongolia and even in Australia (southern temperate zone). In the east of Russia it is much less common than in the west. On the Karelian Isthmus, according to our observations, it grows from the fifth five-day period of July to the end of October and in the third five-day period of November (in a long, warm autumn) with massive growth at the turn of August and September and in the third five-day period of September. If earlier the fungus grew exclusively in deciduous (even in alder) and mixed (with spruce) forests, then in recent years its findings in the sandy forest under pines have become more frequent.

At the same time, the fruiting bodies are clearly oppressed - small, dull-colored, ugly in shape.

Description:
The hat is 3-12 (up to 20) cm in diameter, hemispherical, convex, plano-convex or cushion-shaped in maturity, flat in old age, light reddish-brown, chestnut, chocolate, olive, brownish and dark brown tones (in rain time - darker), occasionally even black-brown, with a smooth, in young mushrooms with a bent, in mature ones - with a raised edge. The skin is smooth, dry, velvety, in wet weather - oily (shiny); is not removed. When pressed on a yellowish tubular surface, bluish, blue-green, bluish (with damage to the pores) or even brownish-brown spots appear. The tubules are notched, slightly adherent or adherent, rounded or angular, notched, of different lengths (0.6-2 cm), with ribbed edges, from white to light yellow in youth, then yellow-green and even yellowish-olive. The pores are wide, medium-sized or small, monochromatic, angular.

Leg 3-12 (up to 14) cm high and 0.8-4 cm thick, dense, cylindrical, with a pointed base or swollen (tuberous), fibrous or smooth, often curved, less often - fibrous-thin-scaly, solid, light brown , yellowish-brown, yellow-brown or brown (lighter than the cap), at the top and at the base it is lighter (yellowish, white or fawn), without a mesh pattern, but longitudinally striated (with stripes of the color of the cap - red-brown fibers). When pressed, it turns blue, then turns brown.

The flesh is dense, fleshy, with a pleasant (fruity or mushroom) smell and sweetish taste, whitish or light yellow, brownish under the skin of the cap, slightly blue on the cut, then turns brown, and eventually turns white again. In youth it is very hard, then it becomes softer. Spore powder olive-brown, brownish-greenish or olive-brown.

Doubles:
For some reason, inexperienced mushroom pickers are sometimes confused with a porcini mushroom of a birch or spruce shape, although the differences are obvious - the porcini mushroom has a barrel-shaped, lighter leg, a convex mesh on the leg, the flesh does not turn blue, etc. It differs from the inedible gall mushroom (Tylopilus felleus) in similar ways. ). Much more similar to mushrooms from the genus Xerocomus (): variegated flywheel (Xerocomus chrysenteron) with a yellowish-brown cap that cracks with age, in which red-pink tissue is exposed, brown flywheel (Xerocomus spadiceus) with yellow, reddish or dark brown or a dark brown hat up to 10 cm in diameter (dry whitish-yellow tissue is visible in the cracks), with punctured, fibrous-flaky, powdery, whitish-yellowish, yellow, then darkening stem, with a delicate red or coarse light brown mesh on top and pinkish brown at the base; (Xerocomus subtomentosus) with a golden brown or brownish greenish cap (tubular layer golden brown or yellowish greenish) that cracks to reveal light yellow tissue, and a paler stalk.

Video about Mokhovik chestnut:

Note:
A popular and tasty edible mushroom (2nd category) - especially in late autumn, when other boletes descend. The blue-blue color of the white flesh disappears when cooked. It is used in a variety of ways: fresh (in soups and roasts after boiling for 15 minutes), salted and pickled, dried (takes on a pleasant light yellow color) and frozen. According to V. Buldakov, the taste resembles a boletus. Once upon a time, unscrupulous traders tried to pass it off as a dried porcini mushroom.

A strong-looking adult mushroom mushroom is often confused with a boletus, a relative of the Boletov family, a young one with a boletus, or even false mushrooms are collected instead, but there is a significant difference in the edible mushroom, and lovers " silent hunting» It is necessary to know about it.

The moss fly got its name for its predominant habitat in mosses - in the forests of temperate latitudes of both hemispheres, on ravine slopes, in the tundra, in the alpine zone, even on stumps and trunks of trees that have fallen from the wind. It occurs under both coniferous and deciduous species, forming mycorrhiza with spruce, pine, oak, linden, beech, European chestnut.

Among mushroom pickers, the flywheel is considered a safe mushroom: belonging to tubular, with practically no relatives dangerous to human health, excludes the possibility of mistaking it for some kind of poisonous agaric mushroom.

Characteristic features of flywheels

Mokhovik has an easily recognizable hat: in young mushrooms it is round, with a light golden chocolate tint and a pale orange tubular layer; in older specimens, cushion-shaped or flat, cherry-brown, with a greenish-brown or yellow hymenophore. To the touch, the surface of the cap is pleasant and velvety, sometimes fissured, in wet weather it is sticky. The leg is smooth or slightly wrinkled, without rings and bedspreads. In those mushrooms that grow in dry moss, it is elongated, in those growing among juicy green moss curtains it is short and thick.

In the place of pressure on any part of the fungus or on the cut, the moss mushroom has a characteristic blue color, which distinguishes it from many other mushrooms.

Types of mushrooms

There are 18 species in the genus Mokhovik (Xerocomus), of which only seven are found in the vastness of Russia.

Polish mushroom (X. badius)

Photo of Polish mushroom

Reputed to be excellent edible mushroom one of the tastiest in Europe. It has a rather large size: a brownish hat sometimes reaches 12–15 cm in circumference, and the leg rises by 10–13 cm. Its flesh is fleshy, with a pleasant taste and a pronounced mushroom smell, whitish or slightly with a creamy yellow tint. The tubular layer is golden, later - olive-yellowish, the spores are light brown. In Russia, it grows more often in coniferous forests on sandy soils; it is found in the European part, in the North Caucasus, in Siberia and on the island of Kunashir.

Good edible mushrooms are: flywheel red, flywheel green and flywheel variegated or fissured.

Red flywheel (X. rubellus)

Photo flywheel red

Medium-sized mushroom with a rich red hat up to 8 cm in circumference, velvety-felt to the touch. It rises on a thin, up to 1 cm thick, stalk about 10 cm high, at the base with a pinkish-salmon hue. The tubular layer is dull yellow, the spores are brick brown. The species is collected only in deciduous forests, more often in the oak forests of Europe, the Far East, the mushroom is also found in North Africa, but it is not called growing everywhere.

Flywheel green (X. subtomentosus)

Photo of green flywheel

A mushroom with an olive-brown or grayish cap up to 10 cm in diameter and a cylindrical, slightly narrowed downwards, smooth leg up to 2 cm thick and 4 to 10 cm high, white flesh and a yellowish hymenophore. It grows everywhere, both in deciduous and coniferous forests, it is found even on anthills. The area of ​​distribution is extensive.

Flywheel variegated or fissured (X. chrysenteron)

A mushroom with a characteristic network of cracks on a small (3–7 cm in diameter) hat, which differs in different shades: burgundy-cherry, olive-chocolate, terracotta red, ocher-gray. At the leg, which grows up to 10 cm, an unusual club-shaped shape is observed. Below the leg is reddish with barely noticeable grayish-fibrous bands. The hymenophore is large-pored, creamy yellow or light olive in color, the spores are yellow-brown. Distributed everywhere: in coniferous and mixed forests on loose sour soil throughout Europe and the European part of Russia, in the Far East and the North Caucasus.

Conditionally edible include types of mossiness mushrooms:

• blunt (X. truncatus),
• chestnut (X. spadiceus),
• powdered (X. pulverulentus),
• tree (X. lignicola),
• semi-golden (X. hemichrysus).

Collection period and rules

Mushroom mushrooms massively bear fruit from July to September inclusive, however, each species has its own start and end dates for ripening. So, the first fissured flywheels appear in the last ten days of June, and single specimens come across until the end of September, although they are collected in large quantities only from the second half of August until the tenth day of the first month of autumn.

Collection period Polish mushroom- from June to November, it is often met when the rest of the fungi are no longer found.

On the territory of Russia they are harvested from May to October, and red does not differ in abundant fruiting and falls into the baskets of mushroom pickers along the way with other flywheels in August and September.

When collecting mushrooms, they carefully monitor the appearance of blue on the cut or when pressing on the body of the fungus - the main sign of its edibility.

False flywheels and their photos

With their caps, mossiness mushrooms vaguely resemble the poisonous mushroom Panther Amanita (Amanita pantherina). It is necessary to carefully consider their reverse side - in the fly agaric it is tubular, in the fly agaric it is lamellar, and on the outside the surface of the cap of the poisonous mushroom is distinguished by small white flakes that easily crumble.

The poisonous pepper mushroom (Chalciporus piperatus) looks like a red flywheel, having a cherry-reddish hue of the stem and tubular layer. On the cut, both the cap and the stem turn pink, in contrast to the moss blue.

Gall mushroom (Tylopilus felleus)

They are more often confused with young mushrooms and boletus than with flywheels, but there is still a chance of getting into the company of flywheels. Although the gall mushroom is not poisonous, its bitter taste that appears during heat treatment will spoil any mushroom dish.

The variegated flywheel also has an inedible counterpart - chestnut mushroom, or chestnut gyroporus (Gyroporus castaneus) with the same brownish hat, which changes shades during ripening and becomes covered with a fine mesh of cracks in dry weather. It is distinguished by a hollow brownish leg, does not change color on the cut, which cannot be said about its relative gyroporus blue(G. cyanescens), less similar to flywheel because of the grayish-brown or brownish-yellow hat. Both mushrooms are inedible and are very bitter in dishes.

Useful properties and contraindications

Mushrooms contain many healthy substances in their composition: enzymes that promote the digestion of food; natural sugars, thanks to which dishes from them are considered low-calorie and suitable for diet food; vitamins PP, D and B; trace elements, including molybdenum and calcium, according to the content of which flywheels occupy a leading position among fungi.

Mossiness mushrooms do not produce harmful effects on the body. Most mushrooms are perceived by the stomach as heavy food, so people with chronic diseases of the liver and gastrointestinal tract are advised to refrain from eating mushroom dishes in large quantities. However, mushrooms do not create such a pronounced effect of gravity for the stomach as other mushrooms. Still, you should not offer them to children under 3 years old and, of course, those who are allergic to mushrooms.

Cooking Recipes

After a “quiet hunt”, a novice mushroom picker has a “trouble”: how to cook appetizing moss mushrooms, despite their mediocre taste qualities declared in all culinary guides?

The main thing is to remember an important thing - from the interaction with air, the mushrooms immediately begin to darken, so fresh, peeled mushrooms are immediately immersed in water, adding 2 g of citric acid and a teaspoon of salt per 1 liter.

In salted and pickled form, mushrooms are excellent preparations for the winter, but they are extremely rare for drying - because of the same characteristic darkening. For cooking dishes from mushrooms, both hats and legs are used. Fly mushrooms do not have to be pre-boiled before frying or adding to soups, and the Polish mushroom is eaten and raw as the main accent of salads. Incredibly tasty salad "Awesome", although the mushrooms for it are still taken marinated.

Salad with Polish mushroom

Main Ingredients:

• mushrooms - 0.5 l jar,
• processed cheese - 100 g,
• boiled potatoes - 5-6 pieces,
• pickled cucumber - 2-3 pieces,
• mayonnaise for dressing
• greens to taste.

Experienced cooks advise using cucumbers for this salad from a marinade on citric acid, and not on vinegar. All components of the dish are crushed, mixed and seasoned with mayonnaise, greens are added at your discretion.

Moss mushrooms for this salad, and for many other dishes, are prepared for the winter as follows:

Pickled mushrooms

Mushrooms are cleaned and thoroughly washed, damaged and too large are sorted out, leaving no more than 5–6 cm in circumference with hats.

Put in a saucepan, pour water and bring to a boil, then boil for 10-15 minutes over low heat and pour the contents into a colander. The water is allowed to drain while the marinade is being prepared. For 1 liter of water, pour 1 tablespoon of salt and sugar, add 2 small bay leaves, a few cloves of garlic and quite a bit of cloves. After boiling, pour 1 tbsp. a spoonful of vinegar and transfer the mushrooms to the pan. Boil in the marinade for 5 minutes, then put in sterilized glass containers so that the liquid covers all the contents, and roll up.

Delicious mushrooms make soups, stewed or fried side dishes, and baked in sour cream, they can easily claim to be an exquisite culinary masterpiece.

What is the main difference between an experienced mushroom picker and a beginner? An experienced collector distinguishes about a thousand various kinds fruiting bodies growing in forests and meadows of its climatic zone. He knows the smell of edible and deadly poisonous mushrooms. He knows the places where they can grow, and the time that is favorable for them. He also knows why this happens, as well as the fact that some fruiting bodies emit milky juice- white or orange. He does not gather his crops along roadsides and near industrial zones. After all, mushrooms absorb all heavy metals and toxic substances. Thus, even boletus becomes dangerous to health.

Are there clear distinguishing features in edible and

Unfortunately, there is only one, but it does not guarantee that you will not pick up toadstools in your basket. This is the so-called "bed of death". This is the name of the recess between the leg and the mycelium of some fly agarics and grebes located in the ground. No odor (unpleasant for some edible species), nor the taste (neutral in some poisonous ones) will not be able to tell with reliable accuracy what is in front of you. The same applies to the sign when the fungus turns blue on the cut. A novice collector just needs to take a catalog and remember what mushrooms, chanterelles, mushrooms and butter mushrooms look like, and how they look like dangerous fibers, fly agaric and a whole cohort of “false” ones that are faked as edible ones. And even better - a couple of times to go into the forest with an experienced person who will show and tell.

Why does the mushroom turn blue on the cut

Many ignorant people consider such a blue color to be evidence of the poisonousness of the find, and therefore do not take it into their basket. And in vain! A change in color only means that an oxidation reaction occurs from contact with air. Mushroom flesh can not only turn blue, but also turn green, turn black, red, brown. And also start to “bleed” - milky carrot-colored juice, which stands out at the break, scares inexperienced mushroom pickers from delicious camelina.

Very quickly becomes a dark green kink of the boletus. Ryzhik, which in Russia is called and in Ukraine - a trump card (for its elegant red-orange color), also, when cut, turns very blue. Aspen mushrooms belonging to the first category change color when the cap is pressed and on the cut of the leg. Mushrooms of the highest category are not immune from discoloration. Even in the glorious cohort of mushrooms there are such. For example, very tasty, found in pine forests Blue on the cut and flywheel (another name is swamp). In the southern part of Russia and Ukraine, in oak forests, acacia and chestnut forests, excellent-tasting mushrooms grow, which also change color. They become blue, green, black or brown. This is chestnut. And the bruise turns blue from just one touch.

Unfortunately, poisonous mushrooms also change their color. So, the deadly one turns blue on the cut. It is very similar to an ordinary boletus, therefore it causes many poisonings. You can recognize it by the reddish stem and orange pores on the cap. If you are afraid of a bluish or dark green color on the cut, touch it with your tongue: bitter.

Kira Stoletova

Sometimes in the forests there are mushrooms growing in areas overgrown with moss. These are Mokhoviki belonging to the Boletov family. They got their name from where they grow. There are species unsuitable for human consumption. To make sure whether the mushroom found is edible, they determine whether the flywheel turns blue on the cut or not.

Places of distribution

They grow mainly in coniferous forests, and sometimes they can also be found in mixed forests of temperate latitudes, on the slopes of ravines, at the bases or in the trunks of fallen trees. Most often they grow one by one, less often - in small groups, forming a dense plexus of mycelium and moss. Period of mass collection: from the beginning of summer to late autumn.

Varieties

In the world, there are 18 species of Mossiness mushrooms suitable for eating. Classified according to the features of appearance:

• Green. The cap has a greenish-olive color, the flesh is yellowish, the leg is thin, cylindrical in shape;
• Motley. It differs from its counterparts in the skin of the cap, which has cracks of a pink hue and a yellowish stem. More common in mixed forests;
• Yellow-brown. A more convex hat of a gray-orange color, darkening with age to a red-brown hue;
• Red. Smaller than others and less common. It has a brighter red-brown color, especially young specimens;
• Powdery or blackening. In addition to the dusty cap, characteristic of a young mushroom, it has the peculiarity of turning blue sharply at a break, and then turning black;
• Rosy-footed. The cap has a smooth surface of a brown-chestnut shade, and the stem at the base is bright pink;
• Velvet. It has the same color hat as the Pied, but without cracks.

Mushroom pickers sometimes confuse young individuals with boletus mushrooms; as they grow, their similarity with mushrooms increases.

general characteristics

Despite the existence of a large number of species of Mossiness mushrooms, they have common features.

This is a typical representative of tubular mushrooms with a porous inner part of a convex cap. It can reach 10-14 cm in diameter. To the touch, it is dry and velvety during the dry period, and becomes sticky in wet weather. Leg - light cylindrical shape, up to 8-10 cm in height. In a mushroom growing in dry moss, it is short and thick, in wet moss, on the contrary, it is elongated and thin. The flesh is light yellow in color, when damaged it turns blue and emits the aroma of needles.

Differences of a false flywheel

Edible Flywheel turns blue on the cut. Except edible mushrooms of this species, there are those that are forbidden to eat. They are not poisonous, but their taste is extremely unpleasant:

The main difference between false Flywheels and edible ones is the absence of a blue tint at the site of damage to the fruiting body.

Considering that there are false Flywheels, sorting through the harvest, you should examine the places of cuts and make sure that they have a blue tint, characteristic of edible specimens. After a thorough inspection, they are washed, cleaned, if desired, boiled or fried. They are also good for drying, pickling or salting. Suitable for long-term storage and do not lose their taste when frozen.

Useful and harmful properties

According to their nutritional properties and taste Mokhoviki belong to the third, not the most valuable category. Their calorie content is low and amounts to 19 kcal per 100 g, which makes them a dietary product, and in terms of amino acid content they are not inferior to meat. In addition, they contain many vitamins and trace elements, for which they are valued in vegetarian cuisine, and also contain enzymes that help to better digest food.

Harm to the body can cause old, starting to decompose mushrooms. They accumulate toxic decay products that can cause digestive and nervous system disorders. In addition, like any other, they should be used with caution in large quantities by people with diseases of the gastrointestinal tract, severe allergies. Also, do not offer mushroom dishes to children under 3 years old.

Conclusion

Moss mushrooms occupy not the last place in the hierarchy of mushroom pickers' preferences. To get the maximum benefit and pleasure from the harvest, you should carefully consider their collection and remember the main feature: a false mushroom that is not suitable for food does not turn blue on the cut.

Systematics:

• Division: Basidiomycota (Basidiomycetes)
• Subdivision: Agaricomycotina (Agaricomycetes)
• Class: Agaricomycetes (Agaricomycetes)
• Subclass: Agaricomycetidae (Agaricomycetes)
• Order: Boletales (Boletales)
• Family: Boletaceae (Boletaceae)
• Genus: Boletus (boletus)
• View: Boletus subtomentosus (Green flywheel)

Synonyms:

• Xerocomus subtomentosus

Despite the classic “moss fly” appearance, so to speak, this species is currently classified as a genus Borovik (Boletus).

Collection places:
The green flywheel is found in deciduous, coniferous forests and shrubs, usually in well-lit places (along the sides of paths, ditches, on the edges), sometimes it grows on rotten wood, anthills. Settles more often singly, sometimes in groups.

Description:
Hat up to 15 cm in diameter, convex, fleshy, velvety, dry, sometimes cracked, olive-brown or yellowish-olive. The tubular layer is adnate or slightly descending to the stem. The color is bright yellow, later greenish-yellow with large angular uneven pores, when pressed they become bluish-green. The flesh is loose, whitish or light yellow, slightly bluish on the cut. Smells like dried fruit.

Leg up to 12 cm, up to 2 cm thick, thickened at the top, narrowed downward, often curved, solid. Color yellowish brown or reddish brown.

Differences:
The green flywheel is similar to and, but differs from them in the large pores of the tubular layer. Do not confuse the green moss fly with the conditionally edible, which has a yellowish-red color of the tubular layer and caustic bitterness of the pulp.

Usage:
The green flywheel is considered an edible mushroom of the 2nd category. For cooking, the entire body of the mushroom is used, consisting of a hat and a leg. Hot dishes from it are prepared without preliminary boiling, but with obligatory peeling. Also, the mushroom is salted and marinated for longer storage.
Eating an old mushroom that has begun to break down protein threatens with severe food poisoning. Therefore, only young mushrooms are collected for consumption.

The mushroom is well known to both experienced mushroom pickers and novice mushroom hunters. In terms of taste, it is highly rated.

This material presents the types of flywheels that can be found in almost any forest. Photos and descriptions of moss mushrooms are offered, which are accompanied by full botanical characteristics. What edible and inedible varieties of flywheel has can be read in the characteristics.

The description of the flywheel mushroom of each variety includes an indication of the possibility / impossibility of eating it.

Goat mushroom: photo and description

The following is a photo and description of the goat mushroom, which can be found in forests in central Russia. Goat mushroom has a fleshy, cushion-shaped, blunt-squeezed, dry, velvety-fibrous, rarely bare hat, sometimes the skin is torn into scales. The cover is missing. Hymenophore tubular, yellow, greenish-yellow, carmine-red. The tubules are free or descending to the stalk with a tooth, relatively freely located, the pores are angular, rounded, with a serrated edge. Tramma tubules bilateral.

The stalk is flat or narrowed towards the base, thin, rarely slightly tuberous, sometimes curved, fibrous, hairy-striated, with a flocculent coating, scaly, smooth.

The flesh is white, yellow, often turning blue on the cut. Spores fusiform, yellowish-olive.

Polish mushroom and his photo

Hat 4-8 (12) cm in diameter, initially semicircular, then convex or flat-prostrate, with a folded, then lowered fibrous edge, in dry weather - silky, in wet weather - slightly sticky, when dried - shiny, various chestnut-chocolate - brown shades. The skin is not removed. The hymenophore is adherent, light yellow, greenish-olive, grayish-yellowish-green, turning blue when pressed, the tubules at the stem are located more often, the pores are small, rounded.

Leg 4-6 (14) x 1-3 (4) cm, even or curved, sometimes narrowed or slightly widened towards the base, brownish-yellowish, yellowish-brownish, lighter at the top, pale yellow, smooth, with a brownish flocculent coating.

The flesh is thick, soft, white or straw-yellow, initially turning blue on the cut, then turning brown, with a pleasant smell, sweetish taste.

The spore powder is olive brown. Spores 13-15 x 4.5-6 µm, fusiform-almond-shaped, yellowish-brown, with one or more drops of oil. Basidia 4-spored, 25-30 x 7-9 µm, club-shaped, turning yellow with KOH and Melzer's reagent. Cystids 40-60 x 8-15 µm, filled with dark yellow-brown pigment.

Forms an association, as well as (Picea A. Dietr.), (Carpinus betulus L.), (Quercus L.). It grows, less often in forests, more often on sandy soils, sometimes grows on the bases of trunks and on stumps, forms basidiomas separately or in rare groups, occurs in August - October (November). Edible.

Look at the Polish mushroom in the photo, which are presented further on the page:

Flywheel motley fissured

The variegated flywheel has a cap 3-7 (10) cm in diameter, which is initially cushion-shaped, semicircular, then more or less convex-prostrate, often squeezed in the middle; in dry weather - mesh-cracking, in wet - silky-fibrous, felt, slightly sticky; grayish yellowish, olive brownish, umber brown. The skin is not removed. The hymenophore descends slightly onto the stem, adherent, light yellow, greenish-olive, grayish-yellowish-greenish, turning blue when pressed, the tubules at the stem are located more often, the pores are large, rounded-angular. Leg 3-5 (7) x 1-1.5 cm, thin, even or slightly curved, narrowed below, solid, finely hairy, slightly felt, pinkish (sometimes with yellow patches), purple-reddish below, at the base whitish, turns blue when pressed.

The flesh is thin, yellowish-whitish, reddish in the cap, yellowish at the top of the stem, grayish-violet in the rest of it, turning blue in the cut, with a pleasant smell, sweetish taste. A specific feature of the fungus is the reddening of the pulp in places of damage by insect larvae. Spore powder is dark olive.

Forms an association with European beech (Fagus sylvatica L.), common hornbeam (Carpinus betulus L.), oak (Quercus L.), sometimes with pine (Pinus L.). The fissured flywheel grows mainly in broad-leaved, sometimes in mixed forests, on loose acidic soils, occurs in July - October. Edible.

Flywheel blushing

Cap 4-6 (14) cm in diameter, thick-dense, fleshy, initially semicircular, then convex or flat-procumbent, often with dents, with a folded, then open edge; in a young state it is felt, in a mature state it is scaly, from ruptures of the skin it is fissured, dry, less often slightly sticky; various wine-red, red, burgundy shades. The skin is not removed. The hymenophore is adnate or weakly pitted, yellowish, yellowish-olive, turns green when pressed, the tubules at the stem are located more often, open with rounded pores of medium size, with a serrated edge. Leg 3.5-7 (11) x 0.5-1.5 (3) cm, smooth, sometimes narrowed or slightly widened towards the base, yellowish-cherry-reddish, yolk-yellow at the top, white at the base, with reddish or brown fibers and scales, naked when mature. The pulp is dense, yellowish, turns green on the cut in the upper part, reddens below, with a pleasant smell, sweetish taste. Spore powder olive-brown.

Forms an association with European beech (Fagus sylvatica L.), common hornbeam (Carpinus betulus L.), oak (Quercus L.), (Acer L.), sometimes pine (Pinus L.). Blushing flywheel grows in deciduous and mixed forests, among grass, moss, undergrowth and shrubbery, on old abandoned roads, in parks, especially near oak and maple, occurs in July - October. Edible.

Mokhovik chestnut

Hat 5-8 (10) cm in diameter, cushion-shaped, convex-cushion-shaped; finely hairy, cracking, fibrous; dark brown, chestnut, reddish brown. The skin is not removed. The hymenophore is adnate, initially yellowish, then sulfur-yellow, turning blue when pressed. Tubules up to 1 cm long, more often located at the stem, pores are rounded, with a serrated edge. Leg 3-7 (9) x 1-2 cm, even or sometimes curved, fibrous-flaky, powdery, reticulate-dotted at the top, with remains of chestnut mycelium at the base. The flesh in the cap is whitish, yellowish above the tubules and in the stem, slightly reddish under the skin, with a pleasant smell, sweetish taste. Spore powder olive-yellowish.

Forms an association with deciduous trees, sometimes pine (Pinus L.). Chestnut flywheel grows in deciduous, mixed and coniferous forests, around tree roots, in deep humus, often among moss, along paths and embankments, forms basidiomas mainly in groups, occurs in August - October. Edible.

Mushroom flywheel green and his photo

The green moss mushroom has a cap 3-8 (20) cm in diameter, convex, cushion-convex, then convex-prostrate, with a bent, lowered edge with age, often blunt in the center; dry, matt, often fissured, velvety fibrous, tomentose, olive-gray, gray-brown, olive-brown. The skin is not removed. The hymenophore is adnate, sometimes descending slightly in lines on the stem, sulfur-yellow, turning green when pressed. Tubules of unequal length, pores large, dilated, angular.

Leg 4-8 (10) x 0.5-1 (2) cm, dense, even, sometimes narrowed towards the base, fine-grained-rough, longitudinally folded, yellowish, sometimes with a reddish tinge.

The pulp in a young state is fragile and dense, then loose, almost white, yellowish in the stem, yellowish-whitish, slightly bluish in the cut, with a pleasant smell, sweetish taste. The spore powder is olive brown.

And if for meat-eaters mushrooms are just a part of a varied diet, then for vegetarians it is truly an indispensable product. For them, mushrooms can completely replace meat. And one of the best "meat substitutes" can be called flywheel. In addition, this tasty "forester" is never poisonous.

How to recognize a flywheel

Mokhovik is a tubular representative of the Boletov family (to which the porcini mushroom also belongs - outwardly they even look a little similar). Mushroom pickers recognize the flywheel by its massive hemispherical hat, which becomes flat in old specimens. A velvety dry cap, depending on the type of mushroom, can be brown-brown or olive-green, the leg is wrinkled, white and without a ring. The pulp is quite hard, yellowish, although after damage (on the cut) it quickly changes color - turns blue. But such external transformations do not affect the taste characteristics of the product.

In search of flywheels, you can go to any forest. They are found in deciduous, mixed and pine forests. The only requirement is the presence of moss. As the name already implies, these forest dwellers simply adore the moss bedding, on which they are comfortably accommodated either alone or in whole families.

Mossiness season is long. The first mushrooms appear at the beginning of summer, and the last specimens of mushroom pickers are collected in late autumn.

What is useful

Speaking of useful properties mushrooms, first of all, it is customary to recall the rich content of proteins. Mokhovik, like his relatives, is also generous with, chemical composition which are very similar to meat. This protein product useful for restoring physical strength, during a period of intensive growth and building muscle mass. Protein is necessary for people involved in mental activity, as well as for the strengthening and regeneration of almost all tissues in the body. In addition, the proteins contained in the product are a set of essential for humans, without which healthy activity is impossible. By the way, some sources claim that the flywheel is the leader in the content of amino acids among other mushrooms.

The second plus of this delicacy is a rich vitamin composition. Mokhoviki is a storehouse, as well as many. It is possible to almost completely restore the daily norm from one serving of these mushrooms. In addition, they are rich, and.

The unique characteristics of the moss fungus include special essential oils and contained in hats. These substances influence the rate of digestion of food. This means that the flywheel improves the functioning of the digestive system and the quality of the absorption of nutrients from food.

It also has natural antibiotic properties, strengthens the immune system and is useful for increasing hemoglobin. In folk medicine, it is known as a product with diuretic, tonic and anti-inflammatory properties. It was used for the rapid healing of wounds, as a natural antiseptic. And due to the presence of molybdenum, it is useful for the treatment thyroid gland. The rich vitamin composition of mossiness mushrooms is the key to good vision, healthy hair and beautiful skin. The ability to speed up the metabolism has created the glory of the fungus mushroom against obesity. The unique chemical composition of moss mushrooms makes them useful for the functioning of the brain, kidneys, as well as for the rapid restoration of bone and muscle tissue.

Frequent consumption of mushrooms in large quantities is highly undesirable for people with digestive disorders. Mossiness mushrooms that are difficult to digest can exacerbate the disease. Refusing the product is important for people with mushrooms or with chronic diseases. In any form, they should not be given to children under 3 years of age. And absolutely everyone is forbidden to eat mushrooms collected in contaminated areas, along highways or near industrial facilities. Such a product accumulates a huge amount of carcinogens in the pulp and turns from quite useful into poison.

As already mentioned, mossiness mushrooms are not poisonous. But only if a real moss fly got into the basket, and not a panther fly agaric that looks like it - one of the most poisonous forest inhabitants. In order not to be mistaken, we must remember that mossiness mushrooms are tubular mushrooms, and fly agarics are lamellar.

What diseases can be cured with mushrooms

As already mentioned, mossiness mushrooms are a natural antibiotic. And all because of the substance boletol, which is part of the chemical composition of the product. This compound has an anti-inflammatory effect and helps in the treatment of many diseases. It is known that mushroom extract is useful for people with cirrhosis of the liver, atherosclerosis, nervous disorders, anemia, reduced immunity, depression,. This product improves blood circulation, treats inflammation and suppuration on the skin (dried mushroom powder is used). In alternative medicine, it is used as a remedy.

How to cook

In order for the mushroom to be digested quickly and easily, culinary specialists and nutritionists advise grinding it. Some mushroom pickers believe that the flywheel does not need additional pre-cooking, as it does not contain toxins. Although if the dish is intended for schoolchildren, the elderly, people with digestive disorders or weakened after illness, then it is better to boil the product first and then cook the desired dish from it.

The most popular among mushroom pickers are Polish and green mossiness mushrooms. Despite the fact that they belong to the third food category, they are quite tasty, especially fried ones. Many people like to pickle them for the winter. By the way, so that the mushrooms intended for salting do not darken, they should first be poured over with boiling water and only after this procedure should be lowered into boiling water (an important rule: the pan in which the moss mushrooms are cooked must be enameled). Boiled moss mushrooms can be stored in the refrigerator for 3 days, and frozen, dried or canned - up to a year.

In culinary needs, legs and hats are used. Gourmets distinguish mossiness mushrooms from other mushrooms by their delicate fruity flavor. These mushrooms go well with cabbage, cheese. The taste of stewed mushrooms is perfectly emphasized by fried onions and. With seasonings, bay leaves, allspice, dill seeds, cloves are suitable for them.

"Silent hunting" is not only good way relax, but a great opportunity pamper the body beneficial substances, which are found exclusively in forest mushrooms. Mokhovik is one of those mushrooms that do not really hide from people. Wherever there is a soft moss carpet, most likely, a tasty, healthy mushroom lurks.