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Les-loving colibia refers to conditionally edible mushrooms, which must be boiled before use. Mushroom pickers willingly eat wood-loving colibia, despite the lack of a pronounced taste. It grows from spring to late autumn, it is often confused with meadow mushrooms and poisonous twin mushrooms.
Description of wood-loving Colibia
Wood-loving colibia (from Lat. Collybia dryophila) has recently been reclassified from the genus of colibia and the family of ordinary ones (Tricholomataceae) to the genus Gymnopus and the family of non-honey plants (Marasmiaceae). It also has other names:
- oak or oak-loving;
- ordinary money;
- spring honey agaric.
Description of the hat
According to the description, the spring mushroom is characterized by a convex hat, resembling a sphere, which, as it grows, becomes flat and outstretched, with a convex or slightly depressed center. The hat is smooth to the touch, its diameter ranges from 2-8 cm.
At first glance, not all mushroom pickers are able to recognize the wood-loving colibia, because the color changes under the influence of the environment. The color of the cap can be reddish-red, especially in the center. Then the color fades, becoming pale beige, with translucent wavy or drooping edges, through which the plates are visible. With age, dark reddish streaks or spots remain, and the edges are torn.
The plates are paler than the cap, without a red-orange tint, grow to the stem. Spores are white. The pulp is thin, whitish; the smell is weak, the taste is difficult to distinguish. It is used for cooking.
Leg description
The leg is not eaten due to its fiber and stiffness. It is thin, smooth, empty inside, 2 to 7 cm long, 2-4 mm in diameter, slightly thickened downwards. In the photo of the wood-loving collibia, it can be seen that the color of the leg is the same or slightly lighter than that of the cap, sometimes brown-red at the base.
Is the les-loving Collebia edible or not
Wood-loving colibia is conditionally edible, only the tops are eaten, but they are rarely used in cooking, since a large amount of product will be needed for harvesting, and the taste of spring honey will not please everyone. If the wood-loving colibia is improperly processed, a person who does not suffer from a digestive system disorder may experience pain in the stomach or intestines.
The aroma of a mushroom dish is also repulsive, for many it resembles the smell of mold or rot. However, adherents of healthy lifestyles collect and eat wood-loving colibia, because.scientists have proven that it contains a large number of active elements that are beneficial to health. They increase the body's immunity and resistance to infections, promote heart function and strengthen blood vessels, are a natural antioxidant, immunostimulant and antiviral agent. The wood-loving colibia contains a lot of proteins, carbohydrates and fiber, as well as vitamins (B1 and C), zinc, copper and minerals.
How to cook wood-loving Colibia
Before preparing dishes from wood-loving colibia, it is boiled for at least 30 minutes. At the first boil, the water is drained, a new one is added and the cooking is continued.
After heat treatment, honey mushrooms can be stewed or fried, eaten with cereals or vegetable and meat dishes, as well as separately. You can freeze, dry or salt the wood-loving colibia. It is added to the soup 20 minutes until fully cooked.
Salting Kollibia wood-loving
To salt 1 kg of young spring colibia, you will need:
- salt - 50 g;
- dill - 50 g;
- allspice - 12 peas;
- onion - 1 pc;
- bay leaf - 2-3 pcs.
Salting process:
- After heat treatment, the hats are cooled.
- In a container for salting, you must put bay leaves, chopped dill and onions, allspice.
- On top (with a layer of 5 cm), lay the caps of the wood-loving colibia, evenly sprinkling them with salt. If you get another layer, it is also covered with salt and pepper on top.
- Cover the container with a cloth, set the load on top, closing it with a tight lid.
- Leave in a dark place for 40-45 days.
If after a few days foam is found, it must be removed, the product is decomposed into clean and sterile jars, placed in a cool place, waiting for complete salting. You can add the finished product to salads, snacks, pies, soups and other dishes.
How to freeze spring honey
You need to freeze after heat treatment. The wood-loving colibia should be cooled, dried and folded into a clean bag, sprinkled with fresh chopped herbs. In the freezer, the dish is stored for no longer than six months.
Recipe for wood-loving colibia (frozen) with sour cream and herbs:
- sour cream - 0.5 kg;
- mushrooms - 1.5 kg;
- onions - 2 pcs.;
- a bunch of dill;
- butter - 50 g;
- ground pepper - to taste;
- salt to taste.
Cooking process:
- Defrost the mushrooms in a skillet until the liquid has completely evaporated.
- Finely chop the onion, fry in another pan until softened.
- Combine onion with mushrooms, add butter, salt and pepper.
- Pour in sour cream, wait for the dish to boil and add dill.
- After 2 minutes, remove the dish from heat. It is ready to eat.
How to fry wood-loving Colibia
Fry wood-loving colibia after boiling with vegetables or on your own. If you use a recipe with vegetables, then the mushrooms are added last. The dish takes about 20 minutes to cook.
Where and how does les-loving Kollibia grow
Most often, forest-loving mushrooms grow in groups on rotten stumps, in decaying foliage or in moss throughout central Russia and Ukraine. They can be harvested from the end of April until the beginning of severe November frosts, but mass fruiting occurs in the summer months. They grow in any forests: coniferous, deciduous and mixed. They are not found on the territory of horticulture, in the fields and in urban conditions. Forest-loving mushrooms love water and feel comfortable in a humid environment.
Doubles and their differences
A photo and description of the wood-loving colibia will help distinguish the mushroom from other species that are dangerous to life.
Meadow mushrooms have more rare plates than wood-loving colibia, the caps are denser. Honey mushrooms are edible, have a pronounced mushroom aroma and taste.
Oily colliery (chestnut) is more powerful than wood-loving, the leg is noticeably widened downward, the top color is brown, with white edges. It is also a conditionally edible mushroom with a cap diameter of up to 12 cm and a long (up to 13 cm), empty leg inside. The watery white pulp is tasteless and odorless. The hat looks oily only in wet weather, its color is brown-red, turning into light brown as the mushroom grows.
False mushrooms are poisonous, have a strongly convex yellow-cream cap.When soaked, these mushrooms darken or even turn black.
Inedible mushrooms have an unpleasant sour smell, reminiscent of spoiled cabbage. Their plates are yellow, darkening over time, sometimes completely black.
Poisonous mushrooms grow predominantly in spring and autumn, and are rare in the summer months.
Conclusion
Lumberjack colibia in the United States is a low-impact poisonous mushroom. may cause stomach cramps. In Russia and in European countries, experienced mushroom pickers eat and harvest wood-loving (spring) mushrooms for the winter.
