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Lacovita large or close (Laccaria proxima) is a member of the Gidnangiev family. She is also called the closest, slender, stately, reddish. Large varnishes are representatives of an extensive genus of lamellar mushrooms, which includes more than 20 names.
What large varnishes look like
Large lacquers have a rather dense structure. The cap is rounded, egg-shaped in young fruiting bodies, as it grows, it first straightens into a hemisphere, then becomes umbrella-shaped. A depression may form in the central part. The size ranges from 1 to 6 cm. Some large specimens have a cap diameter of up to 9 cm. The edges are uneven, with longitudinal folds, often torn. The color is rich, from red-brown to auburn, the edges are always lighter.
The plates are thin, rather rare, accreted to the stem, light-colored - sandy-pinkish or have a shade of chocolate with milk. The pulp matches the cap in color, the root has a purple tint. The spore powder is white, the particles are elliptical, spiky.
The leg is rounded, widening downward. It grows from 1.6 to 13 cm, in some cases it reaches a length of 20 cm. The thickness ranges from 0.3 to 1.5 cm. A characteristic feature of this species is a rough leg, as if damaged. Pronounced longitudinal stripes-grooves are colored from light cream to dark brown. The root part is covered with white thin fibers.
Where large varnishes grow
Large varnishes are not demanding on the climate and are found around the globe in small groups or singly. Mushrooms bear fruit from mid-July to frost, usually in early October. They prefer moist places and fertile soil in aspen, birch and mixed forests. They grow in moss, in the grass, next to old stumps.
Is it possible to eat large varnishes
Large varnishes are edible, assigned to the IV category due to their low nutritional value. They are unpopular with mushroom pickers because they do not have outstanding taste, and are often mistaken for inedible varieties. However, it is quite possible to prepare excellent pickles from them for the winter, boil or fry.
Taste qualities of the mushroom large varnish
Large varnishes are pleasant to the taste, their flesh is slightly sweetish. The smell is rich-mushroom, pronounced, gives off dampness and soil.
False doubles
Large lacquers are very similar to representatives of its genus and some varieties of lacquers. They have no poisonous counterparts.
- Lacquer varnishes (pink).
Edible, taste is mild. They are distinguished by a smoother, slightly fibrous stem and small scales on the cap.
Two-color varnishes.
Edible. They are distinguished by a thicker and stiffer leg with small scales, as well as a slightly lilac color of the plates.
- Millers.
In Europe, they are considered inedible, the inhabitants of Russia successfully make delicious pickles from them. They differ in the presence of a tubercle on the top of the cap and edges rounded down. The plates are light, slightly creamy, with even, smooth legs. They break easily, emit a white sticky juice, bitter in taste.
Collection rules
Large varnishes do not have clearly defined habitat boundaries. They can grow close to other species. There is always space between individual items in a group, so it is very convenient to collect them. It should be carefully cut with a knife at the root, or twist it out of the mycelium with a slight movement. Do not leave the stumps: they will rot, infecting the entire system. Large varnishes are rather fragile. To bring the harvested crop home, the legs must be separated, the hats must be placed in a basket in rows, with plates up.
Use
Large varnishes can be prepared in various ways: in a mushroom mold, in a roast oven with potatoes, or in blanks for the winter season.
Preliminary preparation
Before cooking anything, the fruiting bodies should be boiled.
Required Ingredients:
- large varnishes - 2.1 kg;
- water - 6 l;
- salt - 15 g.
Cooking method:
- Put the washed fruit bodies in salted boiling water.
- Bring to a boil and simmer over low heat for 12-18 minutes.
- Put in a colander, leave on the side of the container to drain excess water for half an hour.
After that the large varnishes are ready for further processing.
Fried varnish large with potatoes
This dish is familiar and loved since childhood.
Required Ingredients:
- large varnishes - 1.2 kg;
- potatoes - 1 kg;
- onions - 280 g;
- refined sunflower oil - 30-50 ml;
- pepper, herbs - to taste;
- salt - 10 g.
Cooking method:
- Heat a frying pan, add oil and lightly brown the onion.
- Peel the potatoes, rinse, cut into strips or slices, put on the onion.
- Fry for 15 minutes, stirring twice, add large varnishes, salt and pepper, fry for another 20 minutes.
Serve the finished dish with finely chopped herbs. You can add 4 large tablespoons of sour cream shortly before the end of frying and simmer for 5-10 minutes under the lid.
Salting
Large varnishes make excellent pickles for the winter. Spices and herbs add an extra pungent flavor.
Required Ingredients:
- large varnishes - 2.5 kg;
- water - 2 l;
- salt - 110 g;
- horseradish leaf - 8 pcs.;
- garlic - 10 cloves;
- dill - 4 stems with umbrellas;
- a mixture of peppers and peas - 13 pcs.;
- mustard seeds - 8 pcs.;
- bay leaf - 5 pcs.;
- horseradish root fresh or dried - 70 g or 1 tsp;
- grape, oak or currant leaf - if available.
Cooking method:
- Boil the mushrooms.
- Add salt and seasonings to the water, bring to a boil, put mushrooms, cook for a quarter of an hour.
- Put herbs and garlic in sterilized jars at the bottom.
- Lay out, tamp tightly, add brine to the neck, cover with a leaf of greenery, roll up hermetically with lids.
- Turn upside down and cover with a warm blanket to cool slowly.
After 15-25 days, the delicious pickling will be ready to eat.
If desired, large varnishes can be boiled, and then frozen, dried onto a nutritious powder. In this case, it is not washed or boiled.
Conclusion
Large lacquer grows everywhere, but you can rarely find it. It appears in deciduous forests and spruce forests, along the edge of swamps, in humid places. Usually grows in grass and moss, but some specimens settle next to old stumps and fallen trees.The fruiting period is almost six months - from mid-summer to late October-early November. Fruit bodies can be eaten, although their culinary value is low. Large varnishes do not have poisonous counterparts.
