Row fused. Mushroom guide. The row is crowded, it is also a group row: photo The row is fused

Never eat too many mushrooms (in any form). Although edible mushrooms are delicious, they still require good digestion; the best mushrooms, eaten in excess, can cause severe and even dangerous stomach upsets in people with weakened and improper digestion.

For aging mushrooms, before cooking them, you should always remove the lower, spore-bearing layer of the cap: for agaric mushrooms - plates, for spongy mushrooms - a sponge, which in a ripe mushroom mostly becomes soft and easily separated from the cap. Mature spores, contained in abundance in the plates and sponge of a ripe mushroom, are almost not digested.

Peeled mushrooms should be placed in cold water for 30 minutes to soak the sand and dry leaves adhering to them, and thoroughly washed 2-3 times, each time pouring fresh water. It is good to add a little salt to it - it will help get rid of worms in mushrooms.

There are fewer mushrooms in the shady wilderness than in patches lit by the sun.

Do not try raw mushrooms!

Do not eat overripe, slimy, flabby, wormy or spoiled mushrooms.

Beware of false mushrooms: do not take mushrooms with a brightly colored hat.

Mushrooms are well preserved if they are soaked in cold water for several hours, then the contaminated parts of the legs are cut off, washed in water with the addition of citric acid and boiled in water with a small addition of salt to taste. After that, put the hot champignons together with the broth into glass jars, close (but do not roll up!) And store in a cool place (in the refrigerator). From these champignons you can cook various dishes and sauces.

Never pick or eat mushrooms that have a tuberous bulge at the base (like the red fly agaric) and don't taste them.

Be sure to boil morels and stitches and rinse thoroughly with hot water.

Milky mushrooms should be boiled or soaked for a long time before salting or eating fresh.

Raw mushrooms float, cooked mushrooms sink to the bottom.

When cleaning fresh mushrooms, only the lower, contaminated part of the stem is cut off.

Remove the top skin of the cap from the oil.

In morels, the caps are cut off from the legs, soaked for an hour in cold water, washed thoroughly, changing the water 2-3 times, and boiled in salted water for 10-15 minutes. The decoction is not used for food.

Bouillons and sauces are prepared from porcini mushrooms; they are tasty in salted and pickled form. With any method of preparation, they do not change their inherent color and aroma.

Only a decoction of porcini mushrooms and champignons can be used. Even a small amount of this decoction improves any dish.

Boletus and boletus are not suitable for making soups, as they give dark broths. They are fried, stewed, salted and marinated.

Milk mushrooms and mushrooms are used mainly for salting.

Russula is boiled, fried and salted.

Honey mushrooms are fried. Small caps of these mushrooms are very tasty in salted and pickled form.

Chanterelles are never wormy. They are fried, salted and marinated.

Before stewing, the mushrooms are fried.

Mushrooms should be seasoned with sour cream only after they are well fried, otherwise the mushrooms will turn out boiled.

Mushrooms have such a delicate taste and smell that the addition of spicy spices to them only worsens their taste. They are the only mushrooms of their kind that have a light, slightly sour taste.

It is better to fill such primordially Russian food as mushrooms with sunflower oil. All tubular mushrooms are fried on it, as well as russula, chanterelles, champignons. They are filled with salted milk mushrooms and volnushki. Oil is poured into glass jars with pickled boletus and mushrooms, so that a thin layer of it protects the marinade from mold.

Do not leave fresh mushrooms for a long time, substances dangerous to health and even life appear in them. Sort right away and start cooking. As a last resort, put them in a colander, sieve or enameled pan and, without covering with a lid, refrigerate, but not more than for a day and a half.

Mushrooms picked in rainy weather spoil especially quickly. If you leave them in the basket for several hours, they will soften, become unusable. Therefore, they must be prepared immediately. But ready-made mushroom dishes cannot be stored for a long time - they will deteriorate.

So that the peeled mushrooms do not turn black, put them in salted water, add a little vinegar.

It is easy to remove the skin from russula if you first pour boiling water over them.

With butter before cooking, be sure to remove the film covered with mucus.

Spices are put in the marinade only when it is completely cleared of foam.

So that the marinade from boletus and boletus does not turn black, pour boiling water over them before cooking, hold in this water for 10 minutes, rinse, and then cook in the usual way.

So that the peeled champignons do not darken, they are placed in water slightly acidified with lemon or citric acid.

Be aware of the possibility of botulism and other bacterial diseases in case of violation of sanitary and hygienic requirements when canning mushrooms.

Do not roll up jars with pickled and salted mushrooms with metal lids; this can lead to the development of the botulinum microbe. It is enough to cover the jar with two sheets of paper - plain and waxed, tie tightly and put in a cool place.

It should be remembered that the botulinum bacteria produce their deadly toxin only when there is a severe lack of oxygen (i.e. inside hermetically sealed cans) and at temperatures above +18 degrees. C. When storing canned food at temperatures below +18 gr. With (in the refrigerator) the formation of botulinum toxin in canned food is impossible.

For drying, not old strong mushrooms are selected. They are sorted out and cleaned of adhering earth, but not washed.

In porcini mushrooms, the legs are cut off completely or partially so that no more than half remains. Dry them separately.

In boletus and boletus, the legs are not cut off, but the whole mushroom is cut vertically in half or into 4 parts.

All edible mushrooms can be salted, but most often only lamellar mushrooms are used for this, since tubular mushrooms become flabby when salted.

The marinade from boletus and boletus will not turn black if you pour boiling water over the mushrooms before cooking, soak in this water for 5-10 minutes, then rinse with cold water.

To make the marinade light and transparent, it is necessary to remove the foam during cooking.

Salted mushrooms cannot be kept warm, nor can they be frozen: in either case, they darken.

Store dry mushrooms in a sealed container, otherwise the aroma will evaporate.

If dried mushrooms crumble during storage, do not throw away the crumbs. Powder them and store in a well-stoppered glass jar in a cool, dry place. Mushroom sauces and broths can be prepared from this powder.

It is good to hold dried mushrooms for several hours in salted milk - they will become like fresh ones.

Dried mushrooms are much better absorbed if they are ground into a powder. From such mushroom flour, you can cook soups, sauces, add to stewed vegetables, meat.

Dried chanterelles are better boiled if you add a little baking soda to the water.

Mushrooms containing milky juice - volnushki, nigella, whites, milk mushrooms, mushrooms, valui and others, boil or soak before salting to extract bitter substances that irritate the stomach. After scalding, they should be washed with cold water.

Stitches and morels must be boiled for 7-10 minutes before cooking, pour out the broth (it contains poison). After that, the mushrooms can be boiled or fried.

Boil chanterelles and valui before marinating in salted water for 25 minutes, put on a sieve and rinse. Then put in a saucepan, pour the required amount of water and vinegar, add salt and boil again.

Boil the mushrooms in the marinade for 10-25 minutes. Mushrooms are considered ready when they begin to sink to the bottom and the brine becomes clear.

Salted mushrooms are supposed to be stored in a cold place and at the same time make sure that mold does not appear. From time to time, the cloth and the circle with which they are covered should be washed in hot, slightly salted water.

Pickled mushrooms should be stored in a cool place. In case of mold, all the mushrooms should be thrown into a colander and washed with boiling water, then make a new marinade, boil the mushrooms in it and put them in clean jars, pour vegetable oil and cover with paper.

Dried mushrooms easily absorb moisture from the air, so they should be stored in a dry place in moisture-proof bags or tightly closed jars.

When salting mushrooms, do not neglect dill. Feel free to put it, marinating butterfish, salting russula, chanterelles, valui. But milk mushrooms, mushrooms, whites and volnushki are better to be salted without fragrant herbs. Their natural aroma is more pleasant than dill.

Don't forget the hell. Leaves and roots of horseradish, placed in mushrooms, not only give them a spicy spiciness, but also reliably protect against dehydration.

Green twigs of blackcurrant give the mushrooms a flavor, and cherry and oak leaves - appetizing fragility and strength.

Most mushrooms are best salted without onions. It quickly loses its aroma, easily turns sour. Chop onions (you can also green) only in salted mushrooms and milk mushrooms, as well as in pickled mushrooms and mushrooms.

Bay leaf, thrown into boiling mushrooms and mushrooms, will give them a special flavor. Put in the marinade also a little cinnamon, cloves, star anise.

Store salted mushrooms at a temperature of 2-10°C. At higher temperatures, they turn sour, become soft, even moldy, and you can’t eat them. For rural residents and owners of garden plots, the problem of storing salted mushrooms is solved simply - a cellar is used for this. Citizens must salt exactly as many mushrooms as can be placed in the refrigerator. On the balcony in winter they will freeze, and they will have to be thrown away.

Systematics:

Division: Basidiomycota (Basidiomycetes)
Subdivision: Agaricomycotina (Agaricomycetes)
Class: Agaricomycetes (Agaricomycetes)
Subclass: Agaricomycetidae (Agaricomycetes)
Order: Agaricales (Agaric or Lamellar)
Family: Tricholomataceae (Tricholomovye or Ryadovkovye)
Genus: Leucocybe
View: Leucocybe connata

Synonyms:

Lyophyllum fused;
Lyophyllum connatum;
Clitocybe connata;

The fused row, previously assigned to the genus Lyophyllum (Lyophyllum), is currently included in another genus - Leucocybe. The systematic position of the genus Leucocybe is not entirely clear, therefore it is included in the Tricholomataceae family sensu lato.

Hat:
The diameter of the cap of the fused row is 3-8 cm, in youth it is convex, cushion-shaped, gradually opens with age; the edges of the cap unfold, often giving it an irregular shape. Color - whitish, often with a yellow, ocher or lead (after frost) tint. The center tends to be somewhat darker than the edges; sometimes hygrophane concentric zones can be distinguished on the cap. The pulp is white, dense, with a slight "row" smell.

Records:
White, narrow, frequent, slightly descending or adnate with a tooth.

Spore powder:
White.

Leg:
Height 3-7 cm, the color of the cap, smooth, hard, fibrous, thickened in the upper part. Because Leucocybe connata often appears as clumps of several mushrooms, the stems are often deformed and twisted.

Spreading:
It occurs from the beginning of autumn (in my experience - from mid-August) until the end of October in forests of various types, preferring sparse areas, often growing along forest roads and on the roads themselves (our case). As a rule, it bears fruit in bunches (bundles), uniting 5-15 specimens of different sizes.

Similar species:
Given the characteristic way of growth, it is difficult to confuse a fused row with any other mushroom: it seems that no other white mushrooms form such dense aggregations.

Edibility:
The mushroom is edible, but, according to the unanimous statements of prominent authors, it is completely tasteless.

Remarks
Contrary to logic, last time I mixed up the row that was fused with. Perhaps the reason for this was surprise: life decreed that until that moment I had never seen so many white mushrooms growing on a forest road. A good kilometer of the road "bed" was covered with white bunches: in some places crushed, in some places bitten off, in some places - torn off, examined and thrown away. It was very beautiful and mysterious. True, it was 2003, which has already gone down in history as one of the most mushroom years in the past decade ...

However, in October of the following year, 2004, the picture repeated itself. The only difference is that the mushrooms did not grow so closely. But they worked their entire kilometer from and to, which, of course, cannot but rejoice.

Row fused ( lat. Lyophyllum connatum) - a species of fungi included in the genus Lyophyllum (Lyophyllum).

Other name:

Lyophyllum fused

Hat:

The diameter of the cap of the fused row is 3-8 cm, in youth it is convex, cushion-shaped, gradually opens with age; the edges of the cap unfold, often giving it an irregular shape. Color - whitish, often with a yellow, ocher or lead (after frost) tint. The center tends to be somewhat darker than the edges; sometimes hygrophane concentric zones can be distinguished on the cap. The pulp is white, dense, with a slight "row" smell.

Records:

White, narrow, frequent, slightly descending or adnate with a tooth.

Spore powder:

Leg:

Height 3-7 cm, the color of the cap, smooth, hard, fibrous, thickened in the upper part. Because Lyophyllum connatum often appears as clumps of several mushrooms, the stems are often deformed and twisted.

Spreading:

It occurs from the beginning of autumn (in my experience - from mid-August) until the end of October in forests of various types, preferring sparse areas, often growing along forest roads and on the roads themselves (our case). As a rule, it bears fruit in bunches (bundles), uniting 5-15 specimens of different sizes.

Similar species:

Given the characteristic way of growth, it is difficult to confuse a fused row with any other mushroom: it seems that no other white mushrooms form such dense aggregations.

Edibility:

The mushroom is edible, but, according to the unanimous statements of prominent authors, it is completely tasteless.

Row fused, also lyophyllum accrete(lat. Lyophyllum connatum) is a mushroom species included in the genus Lyophyllum ( Lyophyllum).

Description

Similar species

Toxicity

The fused row is usually considered an edible mushroom, but at present it is often ranked among inedible and even poisonous species. Cases of poisoning caused by the fungus are unknown. In 1984, the aliphatic azoxy compound lyophylline contained in it in a significant amount was isolated from the fungus, presumably (due to its similar structure with elaiomycin and methylazoxymethanol) capable of exerting a mutagenic and carcinogenic effect. Also in 1984, a hydroxyurea derivative N-hydroxy-N",N"-dimethylurea, possibly an inhibitor of DNA synthesis, was discovered in mushrooms. These substances are not destroyed by heat treatment.

Ecology

It grows in large close groups on the ground or on rotting litter, occasionally on buried rotting wood on roadsides, in meadows, in deciduous and coniferous forests.

Taxonomy

In some classifications, in particular, by Henning Knudsen, it is transferred to the genus Govorushka ( Clitocybe). The following names are synonymous:

Agaricus connatus Schumach., 1803 : Fr., 1821baseonym
Agaricus hebepodius fr. , 1821
Clitocybe connata (Schumach.) Gillet, 1874
Clitocybe connata var. hebepodia (Fr.) Sacc. , 1887
Gyrophila connata (Schumach.) Quel. , 1886
Tricholoma connatum (Schumach.) Ricken, 1915

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Notes

Literature

Testi, A. Funghi d "Italia. - 2002. - P. 222-223. - 382 p. - ISBN 88-440-1405-X.(Italian)

An excerpt characterizing Ryadovka fused

Natasha, I don't understand you. And what are you talking about! Remember your father, Nicolas.
“I don’t need anyone, I don’t love anyone but him. How dare you say he's ignoble? Don't you know that I love him? Natasha screamed. “Sonya, go away, I don’t want to quarrel with you, go away, for God’s sake go away: you see how I am tormented,” Natasha shouted angrily in a restrained, irritated and desperate voice. Sonya burst into tears and ran out of the room.
Natasha went up to the table and, without thinking for a minute, wrote that answer to Princess Mary, which she could not write all morning. In this letter, she briefly wrote to Princess Marya that all their misunderstandings were over, that, taking advantage of the generosity of Prince Andrei, who, when leaving, gave her freedom, she asks her to forget everything and forgive her if she is guilty before her, but that she cannot be his wife . All this seemed so easy, simple and clear to her at that moment.

On Friday, the Rostovs were supposed to go to the village, and on Wednesday the count went with the buyer to his suburban area.
On the day of the count's departure, Sonya and Natasha were invited to a big dinner at the Karagins, and Marya Dmitrievna took them. At this dinner, Natasha met Anatole again, and Sonya noticed that Natasha was talking to him, wanting not to be heard, and all the time of the dinner she was even more excited than before. When they returned home, Natasha was the first to start with Sonya the explanation that her friend was waiting for.
“Here you are, Sonya, talking all sorts of nonsense about him,” Natasha began in a meek voice, that voice that children speak when they want to be praised. “We talked to him today.
- Well, what, what? Well, what did he say? Natasha, how glad I am that you are not angry with me. Tell me everything, the whole truth. What did he say?
Natasha considered.
“Ah Sonya, if you knew him the way I do!” He said ... He asked me about how I promised Bolkonsky. He was glad that it was up to me to refuse him.
Sonya sighed sadly.
“But you didn’t refuse Bolkonsky,” she said.
“Maybe I didn’t!” Maybe it's all over with Bolkonsky. Why do you think so badly of me?
“I don’t think anything, I just don’t understand it ...
- Wait, Sonya, you will understand everything. See what kind of person he is. Don't think bad things about me or him.
“I don’t think bad things about anyone: I love everyone and feel sorry for everyone. But what am I to do?
Sonya did not give up on the gentle tone with which Natasha addressed her. The softer and more searching Natasha's expression was, the more serious and stern was Sonya's face.
“Natasha,” she said, “you asked me not to talk to you, I didn’t, now you yourself started. Natasha, I don't believe him. Why this secret?
- Again, again! Natasha interrupted.
- Natasha, I'm afraid for you.
- What to be afraid of?
“I am afraid that you will ruin yourself,” Sonya said decisively, herself frightened by what she said.
Natasha's face again expressed anger.
“And I will destroy, I will destroy, I will destroy myself as soon as possible. None of your business. Not to you, but to me it will be bad. Leave, leave me. I hate you.
- Natasha! Sonya called out in fear.
- I hate it, I hate it! And you are my enemy forever!
Natasha ran out of the room.
Natasha did not speak to Sonya anymore and avoided her. With the same expression of agitated surprise and criminality, she paced the rooms, taking up first this and then another occupation and immediately abandoning them.
No matter how hard it was for Sonya, she kept her eyes on her friend.
On the eve of the day on which the count was supposed to return, Sonya noticed that Natasha had been sitting all morning at the living room window, as if waiting for something and that she had made some kind of sign to the passing military man, whom Sonya mistook for Anatole.
Sonya began to observe her friend even more attentively and noticed that Natasha was in a strange and unnatural state all the time of lunch and evening (she answered inappropriately to questions put to her, began and did not finish phrases, laughed at everything).