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In the central zone of Russia, a rich harvest of summer and autumn honey agarics is not uncommon. They are especially appreciated by mushroom pickers for their high taste and pleasant aroma. Such a variety of mushrooms as shrinking honey fungus is widespread in the coniferous and deciduous forests of the middle regions. It is excellent for preparing various dishes and pickles, and is also famous for its medicinal properties and is loved by true gourmets.
Description of shrinking mushroom
The mushroom is shrinking, or non-slip, has an average size - up to 15 cm in height. Its white or milky-yellowish, sometimes brown flesh gives off a pleasant, pronounced mushroom aroma. On a cut, its color does not change. The mushroom belongs to the Fizalakriev family, has a lamellar hymenophore of white color with a slightly pinkish tint.
Description of the hat
The maximum size of the cap is 10 cm. In young individuals, it is convex, but subsequently expands and acquires a flattened shape. A wide tubercle is located in the center. The color of the cap is light brown, reddish, its surface is dry, covered with dark scales, which are characteristic of young mushrooms, and with age they gradually disappear.
Leg description
The height of the smooth leg of the shrinking honey fungus varies from 7 to 18 cm, in thickness - up to 1.5 cm. The color is uneven: closer to the cap it is white, with small dark blotches, below it is brown or brown. Inside, the fibrous stem is hollow, the ring is absent, which explains the second name - non-slip mushroom. The fruiting bodies grow together with the lower parts of the legs.
Where and how does shrinking mushroom grow
Honey mushrooms shrinking are widespread in central and southern Russia, they are also found in the Crimea. They grow on decaying wood, stumps of coniferous and deciduous trees in large groups, forming characteristic intergrowths. A favorite place for these mushrooms is oak wood. They are collected from June until late autumn. In the southern regions, they actively bear fruit until the very cold, that is, until December. The ringless mushroom also grows in North America, Europe, Japan, China, as well as in the northern African regions.
Edible honeydew free or not
Drying mushrooms are classified as edible mushrooms with excellent taste and a unique chemical composition. They are characterized by a strong mushroom aroma and pulp with astringent, without the presence of bitterness, taste. For the preparation of honey agarics, no special, complex heat treatment is required. Before cooking, the fruit bodies should be cleaned and rinsed thoroughly.Then they are fried, boiled, salted, pickled, cooked in soups and sauces.
How to cook shrinking mushrooms
A variety of dishes are prepared from the dried mushrooms - delicious, very fragrant and healthy. It is necessary to deal with the processing of mushrooms immediately after they were brought home from the forest. The maximum shelf life of fresh mushroom raw materials is 1 day. During the initial processing, they are cleaned, debris, rot and wormholes are removed. Rinse thoroughly under running water. The fruit bodies of the shrinking variety prepared in this way can be boiled, fried, pickled, salted, and made sauces.
How to pickle shrinking mushrooms
Pickled mushrooms are traditionally the favorite dish of many housewives. To prepare shriveled mushrooms in this way, you will need:
- 700 g of mushrooms;
- 1 tbsp. water;
- 30 ml of vegetable oil;
- 1.5 tbsp. l. vinegar;
- 1 tbsp. l. salt and sugar;
- spices - 2 pcs. bay leaf, cloves, black peppercorns and garlic cloves.
Cooking algorithm:
- Fruiting bodies are boiled in salted water for 20 minutes.
- Throw in a colander and allow the liquid to drain.
- In a saucepan, boil the marinade from the above ingredients, except for vinegar and oil, for 5 minutes.
- Mushrooms are added, boiled for 10 - 15 minutes. and pour in vinegar.
- They are laid out in sterilized jars, oil is added on top and sealed with lids.
How to salt non-slip mushrooms for the winter
Crispy, moderately salty drying mushrooms perfectly diversify the table in winter. To prepare them you will need:
- 1 kg of honey agarics;
- 50 g of vegetable oil;
- 2 heads of onions;
- 50 g of salt;
- dill umbrellas.
Cooking algorithm:
- Fruit bodies are boiled for 30 minutes. in salted water.
- The broth is drained.
- The mushrooms are put in an enamel pan in layers, sprinkling each with salt and onion rings.
- Add 50 ml of boiled cold water, cover with a plate and set the oppression with a load.
- The pot is placed in a cool place, you can put it in the refrigerator for 30 days.
- Salted fruit bodies are transferred to glass jars and covered with plastic lids.
How to dry shrinking mushrooms for the winter
Dry mushrooms are perfectly stored throughout the winter and serve as the basis for the preparation of many dishes. It is this method of processing that allows you to preserve the maximum amount of useful microelements in the mushrooms.
Drying is carried out:
- on air;
- in the oven;
- in an electric dryer.
Before drying, the fruit bodies are cleaned, large specimens are cut. They are strung on a thread and hung in a well-ventilated, sunny place for 30 - 40 days. In the oven, the drying process takes about 5 hours at a temperature of 60 ° C, during which the mushrooms are periodically turned over. For 3 - 4 hours, ringless mushrooms are dried in an electric dryer at a temperature of 50 ° C. After that, they are left with the device turned off for another 3 hours. Fruit bodies, properly prepared for storage, are springy, unbreakable. Overdried - crumble when pressed.
The benefits and harms of shrinking mushrooms
Due to its unique composition, dry mushrooms have medicinal properties. The amount of amino acids useful for the human body, biologically active substances and polysaccharides contained in these mushrooms is difficult to overestimate.
Their use in food stimulates:
- the work of the digestive tract;
- excretion of bile;
- lowering blood pressure;
- strengthening of immunity.
The use of shrinking honey agaric can eliminate palpitations, various inflammations and pain. Clinical studies have confirmed that the product stimulates the human body to fight sarcoma, reduces radiation levels and removes toxins.
However, in some cases, harm is possible under certain conditions:
- exacerbation of chronic diseases of the gastrointestinal tract;
- pregnancy and breastfeeding.
Doubles and their differences
Most of all, shriveled mushrooms are similar to mushrooms of the Galerina genus, of which there are edible and poisonous representatives. Among them:
- Autumn honey differs from shrinking by the presence of a ring on the leg and white, beige plates. It grows only in deciduous forests. It belongs to the edible variety.
- Bordered gallery has rusty spores, a brown cap and a membrane ring on the stem. Decaying conifers are a favorite habitat. Poisonous mushroom.
- Sulfur-yellow honey agaric has a yellow or brown cap, darker in color in the center than at the edges. Prefers deciduous forests, but also occurs in conifers, although much less frequently. Poisonous mushroom.
It is rather difficult to distinguish between the mushroom mushroom and the yellow milk mushroom, which prefers fir forests, and also settles under spruce and birch trees. However, the latter has a funnel-shaped cap, which is very large in size - up to 25 cm in diameter. Its surface is slimy, while in the non-ringed representative of the grass-shaped ones, it is dry. The leg is covered with yellow dents. When cut, the pulp darkens and gives off a lot of milky juice.
Conclusion
Shrinking honey mushroom is a mushroom unique in its properties and taste, which should not be ignored during the "quiet hunt". Healthy dishes made from this product will greatly diversify the winter table, moreover, they will be indispensable for vegetarians. A bonus to this is the healing effect that the mushroom shrinking will have on the human body.
