Content
Psaritella chestnut, or homophron, belongs to the class Psaritella and forms a separate genus Homophron. Mushroom pickers rarely collect this gift of nature. And for commercial purposes, psaritella is not cultivated.
Where do chestnut psatirella grow
In deciduous forests, on the woody remains of birches and aspens, chestnut psaritella can be found from late June to mid-autumn. In regions with warm climates, the mushroom can be found even in November. Chestnut homophron grows in groups and bunches around deciduous trees and on the lower part of the trunk.
What do chestnut psatirella look like?
Psaritella chestnut cannot be confused with other members of the family. Thick (slightly less than 1.5 cm), curved or twisted velvety leg has longitudinal stripes. The mushroom can reach a maximum height of 10 cm, but usually grows up to 6 - 7 cm. Its flesh is tough. The leg can be hollow or full. Its color is white or cream.
The color range of the chestnut psaritella varies from light beige to reddish brown, depending on the age and weather conditions in the place of growth. In young specimens, the cap is rounded-convex, with smooth edges. As it develops, the shape changes and can become flat. At the same time, the edges of the cap become pubescent, and a small tubercle appears in the middle. The pulp of the mushroom is dense, thin. Dimensions - do not exceed 3 to 9 - 10 cm in diameter.
Psaritella chestnut belongs to the lamellar species. The back of the cap is covered with loose and loose plates, which are often located. Their color varies from matte light to dark beige, depending on the ripeness of the spores.
Is it possible to eat chestnut psatirella
Like most species of the Psaritel family, biologists classify this species as edible. Scientists argue that with minimal heat treatment, the mushroom cannot have a negative impact on health. Most mushroom pickers do not collect chestnut homophron because of the nondescript appearance and fear of making a mistake. It is quite difficult to distinguish psaritella from the poisonous representatives of the mushroom world. It is often confused with false experiments, which are dangerous to health.
In encyclopedias about mushrooms, Psaritella chestnut is referred to as a species suitable for food.
Mushroom taste
The fruit body of the chestnut psaritella does not have a pronounced mushroom taste and smell. It contains too much tannins, which causes an astringent sensation in the mouth after eating the fruiting body. The taste of psaritella is chestnut and bitter.
The opinions of mushroom pickers about the gastronomic characteristics of the mushroom are diametrically opposite. Some believe that pickled psaritella will overshadow many more valuable species with its taste.Others are sure that it is not worth picking this chestnut variety, because bitter and astringent mushrooms are not suitable for preparing dishes and preparations for the winter.
Benefits and harm to the body
Very little is known about the qualities of the chestnut psaritella that affect human health. Due to the lack of commercial interest, no research was carried out. Therefore, the harm or benefit to the body can be judged by the reviews of mushroom pickers who are fond of collecting representatives of this species.
The fruit body of the chestnut psaritella contains a little-studied substance with antibacterial action. In this regard, the use of mushrooms in food for people with disruption of the digestive tract requires caution.
False doubles
Psaritella chestnut has practically no twins. Experts believe that she is unlike the representatives of her class.
Lepista dirty
A loaf, or a weedy ryadovka, from the Tricholomov family, beginners can take for a chestnut psaritella because of the similarity of the color and shape of the cap, especially during the period of full development of the fruiting body. But experts note. This ryadovka has a purple hue, which is what distinguishes these two types of mushrooms. Lepist's leg is not colored with longitudinal stripes. In places where the dirty rowing grows, it is found in small colonies. A distinctive feature of this species is the accretion of caps among themselves.
Collection rules
Psaritella chestnut is harvested in the middle of summer. The mushroom easily tolerates transportation. Mycologists advise paying attention to young specimens. Cut off the psaritella with a knife, trying not to damage the mycelium, which is located close to the surface.
Mushrooms quickly lose their presentation, so it is not recommended to store them unprocessed for more than three hours.
Use
For eating, chestnut psaritella is boiled for no more than a quarter of an hour. The liquid after the initial treatment must be drained, and the mushrooms must be rinsed in running water.
Before cooking, it is necessary to thoroughly rinse the fruit bodies in order to clean the lamellar bottom surface of fine debris. You can soak the mushrooms for an hour or two in salted water (a tablespoon of salt per liter) to remove the bitterness from the fruit bodies.
You can marinate psaritella hot or cold. To do this, in a brine of 1 liter of boiling water and 1 tbsp. l. salt is added with spices (peppercorns and bay leaves) and pre-cooked mushrooms are laid out.
Prepare the marinade for 10 minutes. after boiling, constantly skimming off the foam. At the end of cooking, add 1 hour. l. table vinegar. You can use the workpiece in a day. Store pickled psaritella in hermetically sealed jars for no more than six months in a cool place.
Boiled fruiting bodies can be frozen for up to 3 to 4 months. For this, mushroom raw materials are prepared in the usual way and are laid out in portions in containers or plastic bags. With further use, the mass is freed from the container and immersed in a boiling brine.
Conclusion
Psaritella chestnut rarely ends up on the table. The weak aroma and bitter taste of fruit bodies is not popular. But there are gourmets who love and appreciate the unique taste of this type of mushroom.
