Edible mushrooms mushrooms - photo, description and useful properties

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

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

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

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

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

summer honey agaric

This mushroom is also called linden. It grows more often on deciduous trees; it likes weak and diseased trunks. Mushroom crops are harvested from April to November.

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

The double is smaller, it lacks scales on the leg.

Spring honey agaric

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

The hat is convex, flattened over time. The color is brown, although it lightens with age. The leg is slender, up to 9 cm, slightly thickens towards the bottom. The pulp and plates are white, sometimes with a slightly yellowish tint. The first harvest appears in May, the spring honey agaric departs in October.

Autumn honey agaric

The second name of the agaric fungus is real. The mushroom is edible and grows in families on stumps, trees and shrubs. Once every three years, the mycelium gives the richest harvest.

The hat reaches 10 cm, at first spherical, becoming convex over time. It is matte due to scales, cloudy yellowish or ocher brown. The plates are yellow, turning brown over time. The skirt is white with yellow edges. The pulp is white, with a pleasant aroma. The season for collecting autumn species is from August to November.

False honey agaric is similar. But it appears later, it does not smell so pleasant and bitter.

winter mushrooms

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

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

The winter fungus appears in September and stays until December, sometimes longer if the winter is warm. It has no inedible counterparts, however, it contains more toxins than relatives, therefore it must be carefully processed.

Meadow mushrooms

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

A leg up to 10 cm long is similar in color to a cap, it is dense and thickened towards the bottom. The plates of the fungus are rare, light. The flesh is light, smells like cloves. Harvest meadow mycelium bring from May to October.

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

Other types of mushrooms

Below are the name and photos of edible mushrooms that are less popular, remember. And better save the article in your bookmarks, so as not to confuse. Types of mushrooms:

• thick-legged

• Slimy

• Common garlic

• Pine

Useful properties and contraindications

Honey mushrooms are valued by doctors, they are even used as a natural antibiotic. An extensive number of healing properties due to the rich composition. Let's see what the benefits of the product are:

• Used as an antiviral agent.
• Helps to cope with malignant tumors.
• Fights intestinal infections.
• Improves the process of blood clotting. A small portion has a daily intake of zinc and copper in the stave.
• Thiamine helps to establish reproductive function and has a beneficial effect on the nervous system.
• Phosphorus and potassium in mushrooms are found in fish. Regular consumption of mushrooms will positively affect the condition of the bones.
• Some species increase immunity.
• Mushroom mushrooms improve the condition of hair, nails and skin.
• Calorie content (22 kcal), so they are suitable for diet food.

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

What is prepared from mushrooms

In the culinary world, mushrooms are a valuable favorite product. If you follow the cooking rules, the mushrooms will end up crispy, appetizing and tasty. In the kitchen, the autumn fungus mushroom is more often used, it is not for nothing that the second name is “real”. Unlike summer and winter mushrooms, it belongs to the first category in terms of nutritional value.

A huge number of dishes are prepared from mushrooms. Served salted, boiled, stewed, fried. They make excellent soup, hodgepodge, julienne, snacks and sauces, salads, caviar. Mushrooms are used for decoration - dried and frozen.

How to cook mushrooms at home and how many minutes to cook? Before you start cooking, mushrooms need to be sorted out, washed and put in slightly salted water. Cook mushrooms need 1 hour. As the water boils, it will darken and foam will appear, change the broth and cook the mushrooms for another 40 minutes.

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

After going to the forest, study edible mushrooms. We will help you with this. Leave comments and share the article "Agaric mushrooms - photos, description and benefits" with friends on social networks.