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Large garlic (another name - large non-fungus) belongs to the genus Garlic, is a type of mushroom of the non-fungus family. Not common. Most avid mushroom pickers undeservedly bypass it, believing that it is inedible.
This type is used for the preparation of culinary dishes, and in dried form it serves as a fragrant seasoning that emphasizes the taste of various products.
What does a big garlic look like?
The large garlic (Mycetinis alliaceus) belongs to the all-season species, which appears one of the first, starting fruiting in the spring. Occurs in forests, fields, on packed grass and first thawed patches.
A garlic smell is characteristic of this lamellar mushroom, for which it got its name. Grows in large groups.
Description of the hat
The hat is 1 - 6.5 cm in diameter. It has a smooth surface and is translucent at the edges. The shape of the cap of young specimens is bell-shaped, with growth it becomes prostrate.
The plates are frequent, not fused with the surface of the leg. The color of the caps varies from red-brown to dark yellow. In the center of the cap, the color is more intense.
The color of the plates is grayish or pinkish-white. The fragile pulp, when rubbed, is characterized by a garlic smell. The surface of the cap is rather dry.
Leg description
Stem elastic, smooth, with slight pubescence at the base. The length of the leg reaches 6-15 cm, and the diameter is only 3 mm. The color is dark, often from brown to black with a characteristic sheen.
The leg is cylindrical, sometimes flattened. The structure is dense. The color of the flesh is the same for both the leg and the cap.
Is the mushroom edible or not
Garlic non-fungus is an edible mushroom. It is used boiled and fried, pre-boiled for a short time. With prolonged boiling, the aroma is lost. Fried with potatoes, used for making sauces. The taste is highly valued, in which the mushroom aroma is complemented by a pronounced garlic aroma.
In Western European cuisine, the large garlic is considered a real delicacy. They are harvested for the future by drying. Dried mushrooms retain their properties for 5 years. Before use, it is enough to hold the non-iron pot in water for 5 - 10 minutes.
Dried garlic powder is used to make sauces and as an aromatic seasoning in various dishes. In addition, it is a good natural preservative that increases the shelf life of food.
Raw materials do not rot, do not deteriorate when properly dried and stored. Nefnichnik has antiviral, antifungal and antibacterial properties. It is used in pharmacology for the manufacture of drugs.
Where and how it grows
The fungus grows in colonies, distributed in deciduous forests, in fields in European territory. Prefers rotten twigs, dead wood, stumps, caked grasses. The species is thermophilic, therefore it is rarely found in the northern regions and the middle lane. Appears more often in the south of Russia.
Doubles and their differences
The large garlic can be confused with the species of this family:
- Common garlic is an edible mushroom. It is smaller and has a red-brown leg with a smooth surface.
- The oak garlic is a rare species, conditionally edible. It differs in the structure of the cap, the color of the leg and its structure (in the oak garlic it is pubescent). Growing, it paints the substrate around itself in a white-yellow color. Grows in oak plantings, oak foliage.
Conclusion
Large garlic is a real delicacy from which you can prepare culinary masterpieces. In addition, the mushroom contains useful components and helps to increase the shelf life of food. In cooking, hats are used, since the legs of the non-stoneware have an elastic consistency. Becomes too harsh after cooking.
