What do edible fly mushrooms look like? Moss fly: classification, distribution, recipes. Is it possible to eat fly mushrooms?

Description

Moss fly. belongs to the genus of tubular mushrooms and grows from early summer to autumn in coniferous, deciduous and mixed forests, singly or in small groups. The cap is hemispherical, over time it becomes convex and then flat. On top it is velvety, dark green or brown-brown in color, the spongy layer is bright yellow. The flesh is hard, pale yellow, white in older mushrooms, and turns blue when broken. The moss fly fully lives up to its name and grows, as a rule, in moss. Various forests are suitable for the moss fly, but more often it prefers to settle in coniferous forests and, more specifically, in pine forests.

The genus Mokhovik unites 18 species, widely found in temperate zones of the Northern and Southern Hemispheres.

Based on nutritional value and taste, mushrooms are conventionally divided into four categories.

Category 4 includes those mushrooms that most mushroom pickers usually bypass, and in rare cases only a few amateurs collect them. These are mushrooms such as oyster mushrooms - common, autumn, green russula, ram mushroom, swamp butterdish.

History and distribution

Within Russia, moss moths are most often found in the Urals, Siberia and the Far East. They grow - from May to the end of October - in coniferous, mixed and deciduous forests, sometimes on rotting wood and ant heaps. Moss mushrooms prefer areas of soil covered with moss, to which the mushroom cap grows (the name of the mushroom comes from this feature).

Calories: 19 kcal.

Energy value of the flywheel mushroom product:

• Proteins: 1.7 g.
• Fat: 0.7 g.
• Carbohydrates: 1.5 g.

Useful properties of flywheel

Moss mushroom is a first-class edible mushroom that can be used without prior boiling for preparing hot dishes, for pickling, pickling, and drying. The entire mushroom is used - cap and stem.

Moss fly contains a large amount of easily digestible proteins, sugars, various enzymes and essential oils. Mushrooms are very rich in extractive substances, which give them a unique taste and smell, as well as enzymes that contribute to better digestibility and absorption of food.

Almost all edible mushrooms contain vitamins A, B, B2, C, D and PP. Studies have shown that mushrooms are not inferior to grain products in terms of vitamin B content. They contain as much vitamin PP as there is in yeast and liver, and vitamin D is no less than in butter.

To improve digestibility and digestibility, it is recommended to chop the mushrooms well.

We should not forget that flywheels contain easily oxidizing substances, which quickly darken when in contact with air and give such mushrooms an unattractive appearance. To avoid this, processing of such mushrooms should be done as quickly as possible, trying not to allow the cleaned mushrooms to remain in the air for a long time, but immediately immerse them in water. For one liter of water, be sure to add a teaspoon of salt and two grams of citric acid.

1st place in molybdenum content, among the record holders for the presence of calcium.

Harm and contraindications

Like other types of mushrooms, fly mushrooms are considered to be heavy food, so they are not recommended for use in case of chronic gastrointestinal diseases.

The cap of the fly agaric is similar to the cap of the so-called panther fly agaric, which is one of the most poisonous mushrooms. Therefore, you need to look carefully at the back side of the cap - in fly agaric it is tubular, and in fly agaric it is lamellar.

Fly mushrooms can also cause harm to those diagnosed with chronic liver or stomach diseases or allergies to mushrooms.

They should be given to children with caution, not including in the diet of children under 3 years of age.

Also remember that moss mushrooms should not be collected near roads and in forest belts near enterprises, as they accumulate harmful substances.

Interesting fact

Experts call moss mushroom a cosmopolitan mushroom, since its “presence” is noted everywhere: throughout Russia and Europe, the Caucasus, North America and Australia, on the island of Kalimantan (this is in Southeast Asia), even in the subarctic and subalpine zones.

How long to cook moss mushrooms

Moss mushrooms are boiled in salted water for 25-30 minutes.

Preparation

Of all the mushrooms, flywheel is one of the most pleasant to taste. It has a slightly fruity smell. The entire mushroom can be eaten.

It is recommended to clean the surface of the mushroom cap from the colored skin before starting cooking. These mushrooms require no more than half an hour to bring the product to readiness; you need to cook the mushrooms in salted water.

There are different ways to prepare moss mushrooms: an excellent appetizer is made from pickled mushrooms; they are appetizing in soup, steamed, or fried in butter or sour cream.

Another popular method of preparing moss mushrooms (procurement production) is hot pickling of mushrooms. First, they should be doused with boiling water (this way they will retain their color), and then boiled in boiling brine. Note that these mushrooms prefer dishes with enamel.

Moss mushrooms can also be dried; various methods are also common here: traditional - natural drying of mushrooms strung on a thread; quick - immediately after cleaning and washing, dry it in the oven or over a burning burner.

Fly mushrooms are popularly called differently. One of the most famous names is reshetnik. The mushroom itself belongs to the bolethaceae class. The name of the species is due to the area in which it most often grows. It's not difficult to guess that this is moss. The combination of mycelium and moss gives life to the very tasty and popular mushroom, the moss fly.

Description of edible species of flywheels

Green moss

It is also often called goat's. Perhaps the most popular among its species. It is very tasty and has a pleasant forest aroma.

The diameter of the cap, on average, varies around 10-15 centimeters and has a golden, brown or brown color. The skin is velvety, dry. During rains, the fungus begins to secrete mucus.

The leg has the shape of a cylinder. Height is about 10 cm, thickness varies around three centimeters. The color of the leg is close to the color of the cap, but a little lighter.

The pulp is dense, white. After cutting, a bluish tint forms around the edges.

The main habitat is coniferous and deciduous forests. This type of moss fly loves warmth and sun rays. Most often they grow on the edges of forests, on paths and in abandoned anthills.

Moss fly red

An edible mushroom that mainly grows in deciduous forests. They are very rare. Growing up as families.

The cap is smaller than that of the previous species and reaches a maximum diameter of 8-9 cm. The color is red.

The leg is long and thin, about 12-13 centimeters in length and 2 cm in width. The shape is cylindrical.

The pulp is dense and has a slight yellowish tint. After it is damaged, a bluish tint appears at the cut site.

Moss fly yellow-brown

Scientists have discovered the similarity of this yellow-brown flywheel with the genus boletus. But, if you evaluate them externally, then these are completely different mushrooms.

The upper part of the mushroom has a yellow or brown tint. The cap size is about 15 centimeters. Its edges are turned inward, which makes the mushroom head look like a hemisphere. During the ripening period, it changes its shade several times:

1. Young mushrooms have a light yellow surface color.
2. When mature, it has a reddish tint.
3. Older mushrooms have a light ocher color.

It is inconvenient to clean the yellow-brown flywheel, since its skin is very difficult to separate from the pulp.

The leg is cylindrical. It is 10 centimeters high, reaches 3 cm in thickness. The color of the stem is dark yellow.

False appearance

False varieties of moss fly are mostly not dangerous to human life. It's just that most of its inedible species have a disgusting bitter taste. Plus, almost all of them provide no nutritional benefit. Edible mushrooms are distinguished from false mushrooms by external signs. Namely:

1. Typically, the caps of inedible species do not exceed 5 cm in diameter.
2. The convex hat has a velvet texture.
3. False species have no smell. On the contrary, the edible flywheel has a pleasant forest aroma.

How to cook

We have already made a description of the edible species of moss mushrooms, shown photos, now it’s our turn to tell you how to prepare these gifts of nature. Before starting any culinary manipulations, remove the skin from the surface of the mushroom.

Soup

Mushroom soup is a real delicacy. And from moss mushrooms it turns out simply amazing. To prepare it you will need:

1. Finely chop the peeled mushrooms and rinse well.
2. Then the mushrooms are fried. First, they are fried separately, then they begin to add onions and other greens to taste.
3. Fried mushrooms are added to boiling water. Don't forget to add salt.
4. After 10-15 minutes, add cereal (barley, buckwheat, etc.) and potatoes to the water.
5. After the soup is ready, spices are added to it.

Fried mushrooms

Fried moss mushroom has a delicate and expressive taste. To prepare a delicious dish you will need:

1. Finely chop the mushrooms.
2. Pour them into a frying pan and add a little vegetable oil.
3. Fry until golden brown.
4. Fried vegetables are cooked in the second frying pan. It all depends on the preferences of the cook. Onions and herbs are fried as standard. But you can also add bell pepper, tomato, carrots, etc.
5. After both dishes are cooked, place them on one plate. But you can’t mix vegetables and mushrooms.

In the mushroom kingdom, the flywheel is considered a mediocre mushroom: in terms of taste, it is included in the 2nd category of nutritional value and bears fruit rather modestly - singly or in small groups, without the wavy character characteristic of many of its relatives from the Boletaceae family. Due to such noticeable shortcomings, experienced mushroom pickers often carry out a targeted “silent hunt” for fly mushrooms only in cases where, as they say, there are no fish and no fish. However, these mushrooms still deserve respect for their relatively extended fruiting: they can be collected from May, even before the appearance of other boletaceae, and until late autumn (November), when the bulk of tubular mushrooms have already completely finished bearing fruit. The relationship with tubular mushrooms (boletaceae) makes moss mushrooms relatively “safe” mushrooms: it is unlikely to confuse them with poisonous lamellar mushrooms, and even with the most dangerous among tubular mushrooms - the satanic mushroom - it is much more difficult than with boletus and boletus mushrooms, “more respected” among mushroom pickers, which With the unexpected luck of newcomers, they often end up in their baskets along with moss mushrooms. Despite the variable appearance of different species (at least seven are found in the former CIS), all fly mushrooms have common characteristics that allow them to be unmistakably recognized and distinguished from other mushrooms.

Moss fly mushrooms got their name because they often grow on mosses - in forests, tundra, alpine zones, on the slopes of ravines and even on old trees and stumps. They form mycorrhizae with both deciduous (linden, beech, European chestnut, oak) and coniferous trees (spruce), therefore they are found in both deciduous mixed and coniferous forests. A typical sign of moss mushrooms is a dry, slightly velvety cap that turns blue when cut - hemispherical at a young age, it gradually takes on a convex cushion-like shape with clear, even edges. In different species, the color of the cap can vary from light golden-brown shades to rich cherry-red, and its surface can be smooth and even sticky in wet weather (Polish mushroom) or net-like cracking (fissured moss mushroom). The tubular layer of the cap, colored golden-orange in young specimens, and olive or green-brown in adult mushrooms, always turns blue when pressed. The leg of the moss fly, as a rule, does not have a very noticeable mesh pattern, no scales, no rings, and also turns blue when cut or pressed. Please note: experienced mushroom pickers claim that on dry moss, the legs of moss mushrooms grow elongated and thin, and the caps are taller, but on damp (green) moss, the legs are short and thick, and the caps are spread out, like those of butter mushrooms.

Types of flywheel

The most common types of flywheels are the Polish mushroom (Xerocomus badius), the green flywheel (X. subtomentosus), the red flywheel (X. rubellus) and the cracked flywheel (X. chrysenteron). The Polish mushroom is also popularly called chestnut flywheel and brown mushroom for the chestnut color of the smooth, dry cap, which in adult specimens becomes shiny and sticky in wet weather. It can grow up to 15 cm in diameter, and the mushroom stem often reaches 12 cm in height. Fruiting of this flywheel occurs in June - November, so it is always in great demand among mushroom pickers, despite the fact that it is much more common in coniferous plantings, than in deciduous ones. The green flywheel has a similar appearance, but the color of its cap is more greenish, olive-brown. The legs of both of these species are cylindrical, often curved, slightly thickened upward or downward, colored in light brown-brown tones, more saturated in the middle part. Due to their large brownish caps and tall legs, inexperienced mushroom pickers may confuse Polish mushrooms with boletuses that turn blue when cut and also grow under deciduous and coniferous trees. However, if, when identifying mushrooms, we do not forget that the legs of boletuses are much thicker and they are covered with characteristic scales, and their flesh, which turns blue when cut, soon turns black, then the likelihood of errors can be minimized. Without taking into account additional characteristics with the young pine boletus (boletus), which grows abundantly on mosses in coniferous forests, it would be quite possible to confuse the red boletus with its rich red, almost crimson velvety cap (in adult specimens the shade is closer to brown), but this The moss fly often prefers to grow in deciduous forests, oak forests and thickets of bushes. Unlike the “large-sized” Polish mushroom and green flywheel, red and fissured flywheels are more modest in size - their caps do not exceed 10 cm in diameter, and their legs are colored reddish (pink) at the base, and brightly colored closer to the cap. -yellow (yellow-brown), do not grow above 10 cm. The appearance of the fissured flywheel is easily recognizable: its dry matte fleshy cap of burgundy-red (ocher-gray, brown) color resembles a cracked shell with a deep pink mesh pattern. On the cut of the mushroom at the base of the stem, as well as under the skin of the cap, the pigment layer is clearly visible - a pink or purple-red stripe. Please note: the yellow-white flesh of the fissured flywheel also turns blue at the break, but then turns red, and the cap in the fall is often completely without cracks (in the summer it always has cracks).

Much less often, mainly in warm regions (Ukraine, the Caucasus) in mixed forests, powdered moss (Boletus pulverulentus) is found. This mushroom has a highly variable cap color - from grayish-yellow to dark brown, and bright yellow, changing with age to an ocher-brown, tubular layer. The leg of this moss fly is club-shaped, red-brown at the base, covered with a finely speckled red-brown coating in the central part and colored yellow at the very top. When cut, the flesh in the stem and cap of the mushroom turns intensely blue, almost black. Since the cap of a powdered flywheel also becomes slippery in wet weather, like that of the Polish mushroom, these flywheels are often confused. Despite the fact that they visually differ in the color of the hymenophore (the powdered mushroom has a more saturated color) and the legs (the characteristic speckling of the Polish mushroom is absent), in a gastronomic sense these mushrooms are very similar and are used fried and boiled without additional pre-treatment, as well as used for pickling and drying. The rest of the mushrooms listed have similar culinary properties, so experienced “mushroom eaters”, as a rule, do not give much preference to any one type. But taking into account the fact that all mushrooms belong to the third category of nutritional value, experts strongly recommend not collecting old specimens, in which the spongy layer quickly peels off, and using only mushroom caps for food (for processing).

It is interesting that the yellow-brown moss fly (swamp, sandy) is often referred to in the literature as the yellow-brown butterfly (Suillus variegatus), which, like mossy mushrooms, prefers to grow in damp, mossy places in mixed forests (next to pine) and around peat bogs. The similarity with flywheels of this mushroom is very significant: the large (up to 12 cm in diameter) yellow-brown cap has a velvety surface, as if covered with sand, although in wet weather it becomes oily. Unlike most butter mushrooms, in which the skin is easily removed from the cap and the color of the flesh does not change at the break, this mushroom is characterized by poor peeling and the flesh turning blue when pressed and at the break. Like other flywheels, it can be eaten fried, boiled and in other forms without preliminary processing (cleaning, boiling), therefore, if you do not pay attention to the scientific name Suillus, it can be considered the most “real” flywheel. However, it should be noted that, in comparison with the species described above, the yellow-brown moss mushroom does not have an expressive fruity (mushroom) smell, and even has a slightly “metallic” smell, and in terms of taste it is significantly inferior to them, therefore it is included in the category of conditionally edible mushrooms.

False moss

Alas, the absence of poisonous counterparts in moss mushrooms often “lowers the vigilance” of novice mushroom pickers, who do not bother to check the presence of all signs in the collected mushrooms. Of course, if boletus or boletus mushrooms end up in the basket instead, this can even be considered good luck. It is much worse when the flywheel is confused with similar gall and pepper mushrooms, which have a very bitter (pepper) taste that does not disappear and even intensifies (gall mushroom) when frying and cooking. Externally, these “false” mushrooms can be easily distinguished by a white, dirty pink or light brown tubular layer, uncharacteristic of fly mushrooms, redness (pink) of the color of the flesh on the cut and a very presentable appearance, since due to their unpleasant taste they are never touched by forest mushrooms. residents. Please note that practical experience confirms that during collection, these mushrooms do not always show a combination of symptoms - they may taste bitter, but not turn red when cut, or the bitterness may not be strong, or redness will not appear immediately after collection, but, for example, after on the way home.

In appearance, the chestnut mushroom (Gyroporus castaneus), found in deciduous forests, is very similar to the flywheel: it has a red-brown cushion-shaped velvety cap, cracking in dry hot weather, and a yellowish tubular layer. However, it differs from a typical flywheel in that it does not change the color of the pulp when cut, and forms brown spots when pressed. Chestnut mushrooms acquire bitterness when boiled or fried, but lose it only during drying. If we take into account that culinary processing of moss mushrooms usually does not involve preliminary boiling (soaking, cleaning, etc.), then chestnut mushrooms and unpeeled boletus (especially conditionally edible types) cooked with them can spoil even the best gastronomic masterpiece. Therefore, collecting moss mushrooms, even if they end up in the basket by accident, should never be taken carelessly.

Representatives of this genus are often found in the forest in summer and autumn. Since some moss mushrooms are edible, you should pay attention to them when you go on a quiet hunt. But not all of them are edible; you need to know exactly how you can recognize them among the inedible mushrooms of this genus.

Moss mushrooms (Xerocomus) are a genus of tubular mushrooms in the Boletaceae family. The taxonomy of the group to which it belongs is still unstable; different scientists attribute the same mushrooms to different genera or even families. For example, some of the species of mossflies that will be discussed are sometimes classified in the genus Boletus or even Suillus.

The genus Mokhovik includes 18 species, 7 of which grow in Russia and neighboring countries (although it is clear that this number varies from taxonomist to taxonomist). Let's look at some of them.

Green

Green flywheel (Xerocomus or Boletus subtomentosus) is the most common representative of its genus.

• the cap is up to 15 cm in diameter, olive-brown or golden-brown, the young fruit body has a convex hemispherical shape with a folded edge, then prostrate, cushion-shaped. The skin is dry, velvety (smoother in older specimens), a little slippery after rain.
• the stem is cylindrical, in some specimens it expands towards the base, up to 9 cm in height, up to 2.5 cm in thickness. It is usually lighter in color than the cap, often brick-red.
• The pulp is whitish, dense. Like many of its relatives, the green moss fly turns slightly blue when cut.
• the tubes are initially olive-yellowish, then rusty-olive, turning slightly blue when damaged.

Motley (cracked)

Variegated boletus (Xerocomus chrysenteron), fissured boletus, yellow-fleshed boletus or pasture boletus (Boletus pascuus).

• the cap is up to 10 cm in diameter, convex, fleshy, the skin is net-like and cracking (pink cracks), reminiscent of a shell. Color ranges from light brown to reddish brown. There is often a narrow purple-red stripe running along the edge of the cap.
• the leg is cylindrical, up to 10 cm long and up to 2 cm thick, narrowed towards the bottom. Color ranges from light yellow or yellow-brown to red with yellow or red stripes.
• the flesh is whitish or yellowish, turning blue when damaged, but only slightly.
• the tubular layer in young specimens is light yellow, in old specimens it is yellowish-olive, turning blue when pressed.

Red

The red boletus (Xerocomus rubellus), the red boletus, as well as the red boletus (Boletus rubellus) or the red boletus is one of the smallest among its relatives, along with the variegated one.

• its fleshy, smooth cap is convex at the beginning of the fruit body growth, then cushion-shaped, reaching a diameter of 3 to 6 cm. The color ranges from pinkish-purple to bright red, and becomes brownish when ripe.
• the leg is cylindrical, at the base it can be thickened and pointed, the color is lighter than the cap. Its height is up to 8 cm, and its thickness is up to 1 cm.
• the pulp is light yellow, dense, turns blue when damaged, but slowly.
• the tubular layer is light yellow or olive yellow, turning blue when pressed.

Spreading

The ecology and range of representatives of the same genus are similar, but still vary somewhat from species to species.

• Green moss mushroom grows in coniferous and deciduous forests, as well as along the edges of ditches and roads. It forms mycorrhiza with a wide variety of trees (deciduous and coniferous). Distributed throughout Russia, growing from June to October.
• Variegated flywheel grows in mixed and deciduous forests, also along roadsides and the edges of ditches. It is quite rare, listed in the red books of some regions of Russia. It forms mycorrhiza mainly with beech, less often with other broad-leaved trees. Found from July to October.
• Red flywheels usually grow in herbaceous communities (for example, on the edges of deciduous forests). They prefer oak forests. Distributed in the northern part of the temperate zone. They grow from August to September, and are quite rare.

Similar species

Green flywheel has 2 edible counterparts:

• Velvet flywheel (Xerocomus or Boletus pruinatus) – smaller than green.
• Chestnut moss (Xerocomus or Boletus ferrugineus). Its leg is covered with a clearly visible mesh, and its cap is darker and brown.

The variegated moss is also similar to the velvet one. Unlike the cap of the variegated one, its cap does not crack.

Red Moss Fly also has 2 doubles:

• Poisonous Boletus sensibilis (no Russian name), the flesh of which turns blue quickly, in contrast to the red flesh with slowly turning blue.
• Inedible boletus boletus (Boletus calopus), the stem and flesh of which are similar to the corresponding parts of the red one. However, its cap, gray or brown, is much darker.

Primary processing and preparation

All edible representatives of the genus have fleshy, nutritious pulp. After you return home, immediately begin processing the flywheels. Rinse off forest debris. Then inspect the fruiting body; if worm passages are found, cut off the damaged areas.

They are used to make soups, they are fried, stewed, baked. You can eat both the caps and the stems, but it is better to remove the skin from the caps. Young mushrooms are more suitable for cooking, since old ones are often wormy. You can fry without pre-boiling.

For long-term storage they are salted, pickled and dried.

Benefits and harms

All representatives of the genus contain a lot of essential oils, as well as easily digestible proteins and carbohydrates. In addition, proteins contribute to better absorption of other foods. These mushrooms contain vitamins A, B (the same as in cereals), B2, B5 (no less than in yeast), C and D (as in butter). Of the metals, they contain a lot of molybdenum and calcium.

Since flywheel, like other mushrooms, is considered a heavy food, it is not recommended for use for gastrointestinal diseases. They can also harm people with liver disease. In addition, any mushroom, flywheel or other, is a strong allergen. They are not recommended for children. Mushrooms growing near plants, factories or busy roads contain harmful substances, so you should not collect them in such places.

As you can see, moss mushrooms have valuable properties, they can be used in preparing many dishes, and they will undoubtedly add variety to your table. They take up little space in the basket, but bring a lot of benefits.

Moss mushrooms can be cooked in different ways at home - fried, boiled or pickled for the winter. Such mushrooms are not inferior to white mushrooms in taste and beneficial properties.

Moss mushrooms are added to soup or fried with potatoes. The only negative is that they turn very black when fried if you don’t add a teaspoon of vinegar to the broth.

Is it possible to eat fly mushrooms?

Moss mushroom belongs to the class of edible mushrooms. During cooking, the stem and cap are used. Includes:

1. Protein.
2. Sugar.
3. Various enzymes.
4. Essential oils.

However, moss fly also has contraindications. People with diseases of the gastrointestinal tract are strictly prohibited from consuming them. In addition, the cap of the fly agaric is very similar to the cap of the panther fly agaric. When collecting, pay attention to the back side of the mushroom; it is tubular, while the fly agaric is lamellar.

How to pickle mushrooms for the winter

Moss mushrooms with their aromatic smell will easily send you into the atmosphere of the wilderness and give you the opportunity to experience the most wonderful taste. A few hours after harvesting, they become unfit for consumption, so they are cooked immediately.

Ingredients:

• Flywheels – 1 kg.
• Spices – salt, cloves, bay leaf, pepper.
• Vinegar – 1 tablespoon.

Preparation:

1. Rinse the mushrooms in warm water, place in a bowl and pour boiling water, then pour into the pan.
2. The marinade is prepared in a separate pan. Pour water and wait until it boils, and then add spices.
3. Pour the marinade into a pan with moss mushrooms and cook for about 40 minutes. Periodically skim off any foam that has formed.
4. Five minutes before it’s ready, add a tablespoon of vinegar.

Video recipe

All that remains is to remove the mushrooms from the stove, pour them into sterilized jars and tightly close the lids.

The best way to prepare moss mushrooms

There are many recipes, but one of them has an unusual and spicy taste.

Ingredients:

• Moss mushrooms – 500 grams.
• Honey – 2 tablespoons.
• Mustard – 2 tablespoons.
• Garlic – 2-3 cloves.
• Greens (parsley, dill)
• Vinegar – 2 tablespoons.

Preparation:

1. Rinse the mushrooms and leave to dry. Once dry, cut into pieces. If the size is small, it is enough to separate the cap from the stem.
2. Crush the garlic, chop the herbs and mix with honey, mustard and vinegar.
3. Place the finished sauce in jars at the very bottom, and place mushrooms on top. Cover with lids and refrigerate for several hours.
4. Place the contents of the jars in a frying pan and simmer for about forty minutes.

This concludes the preparation. It makes an excellent dish with moss mushrooms as a side dish for meat.

Let's look at some useful tips that will help you in cooking and warn you about possible side effects if you use mushrooms incorrectly.

• Wash the flywheels several times. It is best to leave them in cold water with some salt for 30 minutes, this will help get rid of dirt and worms.
• Raw mushrooms float, and ready mushrooms lie at the bottom.
• Always cut off the bottom of the stem.
• Salted mushrooms cannot be stored in a warm or cold place, otherwise they will darken.
• If you want to preserve the forest aroma, carefully close the lids.
• To keep the marinade clear and light, constantly skim off the foam.

Follow these tips and you can enjoy great taste without worrying about your health.

Now let’s get acquainted with the main signs by which you can recognize the flywheel mushroom:

1. There are many varieties, but yellow, green and gray mushrooms are more common.
2. The cap is quite dry, but becomes sticky during wet weather.
3. There are fibers on the cap.
4. The leg is smooth or wrinkled.
5. The reverse side of the cap is tubular.

Do not forget how to collect fly agarics correctly, since the similarity with fly agarics can lead to irreparable consequences. Follow processing rules and try to consume mushrooms in moderation. Bon appetit!