Content
Amethyst varnish attracts attention with its unusual color, for which it received such a name. The pulp also has an amazing color, although it is lighter. It is not only the color that helps distinguish this mushroom from others. There are a number of external features that make it possible not to confuse it with false doubles. Only by carefully studying the information about varnish, you can understand whether it is edible, and how to properly prepare it.
What amethyst varnishes look like (lilac varnishes)
The mushroom has a small cap (1 to 5 cm in diameter). In young specimens, it is more convex, similar to a ball, and becomes flat over time. The color also changes with age, from deep to lighter shades of purple. The plates are very thin and rare. In older specimens, they acquire a characteristic whitish and mealy color.
The leg itself is 5-7 cm high in a pleasant lilac color, longitudinal grooves are clearly visible on it, it is tough to the touch. The pulp is lighter, closer to a light lilac color. Possesses a unique delicate sweetish taste and pleasant delicate aroma.
Where do amethyst lacquers grow
You can only meet them in the forest. They grow actively both in summer and autumn. They prefer moist soil rich in easily digestible nutrients.
Amethyst varnish is most common in Europe (in countries with a temperate climate), it is found in some parts of North America. In Russia, most of these mushrooms are recorded annually in the Smolensk and Kaluga regions.
Is it possible to eat amethyst varnishes
They are classified into 4 categories. This group contains species that are not very valuable in terms of nutrient content, as well as in taste. Amethyst varnishes are a conditionally edible species, they are eaten in combination with other edible mushrooms. However, caution is advised here. Only hats are suitable for cooking.
If it is not possible to clearly identify Lilac lilac, it is better not to eat it. It is also worth remembering that arsenic accumulates in the pulp of the mushroom, which comes from the soil. And it is impossible to determine whether the soil is clean or contaminated. Amethyst varnishes are gradually added to different dishes, combining with other mushrooms.
False doubles
Lilac lacquer, like many other species, has twins. However, some specimens are poisonous. In order not to be mistaken, you should know all the nuances of their appearance.
Mycena clean
A venomous species that causes violent hallucinations. Differs in lilac color with a noticeable brown tint. It smells sharply of a radish and has grayish or whitish plates.
Cobweb purple
This double is completely edible.The mushroom itself is larger than varnish. Orange blotches can be seen on the stem, and under the cap there are fibrous films in the form of cobwebs. You can also notice the color transitions from lilac to indigo.
Pink lacquer
From above, the cap is painted in a peach tone, and on the back it is terracotta. It is possible to confuse these two species only in dry summers, when the amethyst varnish becomes much lighter.
Collection rules
The mycelium bears fruit from July to October inclusive. The most fruitful month is September. The hotter, the paler the mushroom becomes and loses all its taste. During this period, collecting it is pointless.
Before cooking, the mushrooms are sorted again, cleaned and washed thoroughly. Doubtful specimens must be immediately disposed of.
Use
Amethyst varnish has a beneficial effect on the heart, circulatory system, removes toxins from the body, normalizes digestion and strengthens vision.
In cooking, it is used boiled, salted and fried (they are fried after cooking). Also, the raw materials are dried and frozen. Thanks to its unique color, the mushroom will make any dish brighter and more interesting.
Conclusion
Amethyst varnish, when properly collected and prepared, will bring new shades and rich mushroom notes to your favorite dishes. For more self-confidence, it is better to consult with experienced mushroom pickers. Then there will be no unpleasant surprises.
