Content
The orange talker is a representative of the Gigroforopsis family. The mushroom also has other names: False fox or Kokoschka. The orange talker has a number of features, so it is extremely important to study its description before collecting it.
Where orange talkers grow
The fungus is common in temperate forest zones in Europe and Asia. The time of its active growth falls on the beginning of August and ends in October. The main places where you can find the orange talker are coniferous and mixed forests, soil, litter, moss, rotting pine wood and anthills. The false chanterelle sprouts both alone and in large groups.
What orange talkers look like
The diameter of the mushroom cap is from 3 to 10 cm. Initially, it is convex, with curved edges. As it grows, the shape becomes prostrate and depressed. In adult specimens, the cap is funnel-shaped, with thin wavy edges. Its color is orange, with a yellowish or brown tint. In the center it is darker, towards the edges the tone becomes light yellow, and with age - almost white. The surface of young talkers is dry, velvety.
A mushroom with frequent, thick, descending plates that have many ramifications. When pressed, they turn brown.
The length of the cylindrical leg is 3-6 cm. The diameter is up to 1 cm. The leg tapers towards the base. Its surface is yellow-orange, like the plates of the mushroom. Often the stem bends at the base.
The flesh of the false chanterelle is red, compacted, softer to the edges. As the fungus grows, it becomes cotton-like, acquiring a pale yellowish tint.
Is it possible to eat orange talkers
For a long time, this species was referred to as poisonous mushrooms. Soon the orange talker was transferred to the category of conditionally edible mushrooms. However, even now, some mycologists consider it to be slightly poisonous, categorically forbidden for consumption without preliminary heat treatment.
You can find out more information about the variety in the video:
Taste qualities of the orange govorushka mushroom
The variety has an unexpressed taste and aroma. Therefore, the mushroom is not common in cooking. The legs of the fruiting bodies are rather hard, and the caps of the adult specimens are rubbery. A slight woody flavor can sometimes be felt.
Benefits and harm to the body
Despite the weakly expressed taste, the use of orange govorushka has a positive effect on the body:
- in the fight against infectious diseases;
- when eliminating toxins, thanks to the composition of enzymes;
- to improve the functioning of the gastrointestinal tract, restore the digestive process;
- with a decrease in cholesterol levels and the risk of blood clots.
False doubles
The talker does not have poisonous counterparts, it can only be confused with edible and conditionally edible varieties:
- The chanterelle is real with which the orange talker has the general terms of fruiting and the place of growth. Distinctive features of the "original" - fleshy and brittle consistency. The real chanterelle also has a less saturated color of the plates and legs.
- Red chanterelle, which can be recognized by pronounced scales and a darker color in the central part of the cap.
Collection rules
There are several main rules for picking mushrooms. Adhering to the recommendations, you can avoid undesirable consequences:
- Mushroom picking should not be carried out near tracks, military training grounds or chemical plants.
- Only young specimens should be collected, since adult mushrooms are capable of accumulating dangerous toxins.
- It is necessary to cut off the fruiting bodies in the middle of the leg, and then cover the mycelium with needles.
- It is important to make sure that none of the mushrooms are wormy before picking.
- It is not recommended to keep fruiting bodies in the refrigerator for more than 24 hours.
- Boil the mushrooms immediately after picking. Otherwise, they can deteriorate quickly at room temperature.
How to cook orange talkers
In the field of cooking, only the hats of young orange talkers are used: the mushroom legs are unsuitable for food due to their dense structure. The caps are preliminarily cleaned of dirt, washed thoroughly and boiled for 25-30 minutes. After they can be stewed, fried, used as an ingredient for soup.
There are also known recipes for pickling and salting orange talkers. There is no need to pre-soak the mushrooms: it is enough to clean them of debris, rinse them under running water and boil them in salted boiling water. Prepared fruiting bodies can be prepared according to the selected recipe.
Conclusion
The orange talker is found in coniferous and mixed forests. As a mushroom without a pronounced taste and smell, it does not have a high gastronomic popularity, however, it can have a beneficial effect on the functioning of the body's systems. Before cooking, the product must be boiled without fail.
