Mokruha mushroom - useful properties, contraindications and recipes. Mokruha purple - a description of where it grows, the toxicity of the mushroom Mokruha spruce with cauliflower
Somehow a couple of years ago, rummaging through the forest in search of mushrooms, I stumbled upon a rather pretty, but unfamiliar view for me.
Even the little ones had a powerful red leg, the fungus itself was red-brown, lamellar, and larger specimens were brown, but with a brown or purple tint, some were slimy, resembling a butter dish.
Picked up at your own risk. At home, plunging into the Internet, I discovered that it was not in vain that I brought such a crop, a mushroom is called purple mosquito or yellow-footed mosquito. Such mushrooms grow in pine forests, have a good taste and, most importantly, they do not have poisonous counterparts.
After lying in the water, mokruhi acquire a reddish-cherry hue of wine, and after they are boiled, they become inky purple. We have been collecting them ever since. Fortunately, large specimens are large, very fleshy, and even babies have a high leg, and therefore it is easy and pleasant to collect them. I cook soup from them, use them as a filling for pies, pancakes, prepare for the winter: pickle, and freeze boiled ones.
They make a variety of delicious dishes. Today I will cook a roast with mushrooms and potatoes. First, we sort the mushrooms, wash them well, cut them into pieces and boil for fifteen minutes, put them in a colander.
We clean the potatoes, cut into thin slices. A peeled onion into half rings. Pour vegetable oil on a baking sheet or brazier, spread a layer of onions, a layer of potatoes, and mushrooms on top.
Of course, it’s not at all necessary to take mokruha, any mushrooms will do, I also came across boletus. Sprinkle more sunflower oil on top and put in a preheated oven, on the lowest position.
If the potato dries out during the baking process, you can pour it with mushroom broth. When the roast is almost ready, turn on only the upper fire and put the baking sheet on the very top so that the potatoes are browned.
Take out of the oven and put on a dish or directly on the plates of hungry mushroom pickers. The potatoes turn out crispy and saturated with mushroom flavor. I do not add any seasonings or spices to this dish so as not to kill the mushroom flavor.
Some mushrooms, despite their unconditional edibility, are collected extremely rarely. The reason for this is the non-standard appearance, unusual color and the general impression of some kind of foreignness among all recognized mushroom trophies. Mokruha purple is one of these outwardly alarming species.
Mokruha purple (Chroogomphus rutilus) is a member of the mokruha family, a class of agaricomycetes. Other names are pine moth, copper-red yellow-foot, as well as shiny mokru or yellow-leg mokru. All of them are associated with remarkable coloration and places of growth of fruiting bodies.
An easily recognizable edible species has the following structural features:
- a hat with a diameter of 4 to 8 cm. Initially, it has a conical-rounded outline, a thin cobwebbed cover connects its edges with a leg. Then it grows to prostrate or flat-convex, retaining a central blunt tubercle. Rusty brown or wine red. In mature mushrooms, the color is somewhat faded, more evenly distributed. The skin is mucous, shiny. This shine is especially noticeable in conditions of high humidity;
- plates sparse, descending in an arc, soft, easily separated. In young specimens, they are covered with a red-brown cobweb film. Over time, as the spores mature, the plates change color from olive-brown or mauve to rich purple and brown to black;
- spores almost black;
- the stem is solid, grows up to 12 cm in length and 1.5 cm in thickness, cylindrical, narrows towards the base, often curved, rusty-orange in color with stripes from the remnants of a cobweb reddish-brown bedspread;
- the pulp is orange or wine-red, thick, fleshy, in the leg - dryish, fibrous, without a definite taste and aroma. When cooked, it becomes dark.
Distribution and fruiting season
Mokruha purple grows in European, Caucasian and Siberian forests, gravitates towards the cool north of the temperate climate zone. It develops in symbiosis with pine roots. Prefers the same places as the butterflies, with which it often neighbors - loose sandy, calcareous soils, hills, heather thickets and light pine forests. It is no coincidence that one of the species names of this fungus is pine moth.
It ripens singly and in groups from August to the last days of September. After the first frost, fruiting bodies with a general purple tone acquire a distinct copper-red "tan".
Similar types and differences from them
These mushrooms are similar to other members of the family, among which there are neither poisonous nor inedible:
- mokruha pink (Gomphidius roseus) has grayish plates and a light leg under a bright pink “cap”. Rare;
- spruce wet grouse (Gomphidius glutinosus) with a bluish-gray cap and a general grayish-white color of the stem, grows in spruce forests;
- spotted mokruha (Gomphidius maculatus) settles in larch forests, is painted in a gray-brown color, the leg is white, often with spots;
- swiss mokruha (Chroogomphus helveticus) is distinguished by a buffy hat with pubescent skin;
- Tomentosus (Chroogomphus tomentosus), as the name suggests, has a characteristic fleecy coating. Growing in the Far East.
Primary processing and preparation
The caps are freed from the mucous skin, then the mushrooms are washed, boiled, stewed, fried, salted, pickled. Fruit bodies are also suitable for drying. After heat treatment, the darkened pulp acquires a characteristic purple hue.
Purple or pine mokruha is a little-known edible species, the fruiting bodies of which can be cooked without prior boiling. It has similar relatives, which also belong to the category of edible, which is very pleasing.
Systematics:- Division: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Agaricomycetidae (Agaricomycetes)
- Order: Boletales (Boletales)
- Family: Gomphidiaceae (Gomphidiaceae or Mokrukhovye)
- Genus: Chroogomphus (Chroogomphus)
- View: Chroogomphus rutilus (Purple mokruha)
- Other names for mushroom:
Other names:
Mokruha mucous
Mokruha shiny
Mokruha yellow-legged
Mokruha purple
Mokruha pine
yellow-legged copper-red
- gomphidius viscidus
- Gomphidius rutilus
(lat. Chroogomphus rutilus) is an edible mushroom of the mokrukhov family.
External Description
Hat:
The diameter of the cap of the purple mokruha is 4-8 cm, at a young age it is a neat rounded shape with a blunt tubercle, with age it opens to prostrate and even funnel-shaped. Color - a peculiar, brown-lilac, with a wine-red tint; in young specimens, the central part is colored in purple tones, with age the color becomes more uniform. The surface is smooth, in youth it is strongly mucous, especially in wet weather. The pulp is thick, lilac-pinkish, without a special smell and taste.
Records:
Broad, pedunculated, pinkish-purple when young, becoming dirty brown, almost black with age. In young specimens, the plates are covered with a slimy private veil of lilac-brown color.
Spore powder:
Dark brown, almost black.
Leg:
The height of the legs of the purple mokruha is 5-10 cm, the thickness is 0.5-1.5 cm, often it is curved, it usually narrows somewhat at the base. Color - like the hat, but slightly lighter; the surface of the stem is silky, with annular remnants of a private veil, which become hardly noticeable in maturity. The flesh is fibrous, purple-red, at the base - bright yellow.
Spreading
Mokruha purple grows from early August to late September in pine forests and in forests with an admixture of pine. In addition to pine, Chroogomphus rutilus forms mycorrhiza with cedar and birch. Occurs in small groups, relatively infrequently.
Similar species
At a respectable age, as well as in wet weather, all mokruhas are similar to each other. cooperates, respectively, with spruce, and is distinguished by the bluish color of the hat. easily distinguished from Chroogomphus rutilus by its bright pink cap and lighter scales.
Edibility
Normal edible mushroom.
Remarks
It's funny to see how the perception of a mushroom changes depending on where it actually grows. Spruce mokruha in a gloomy bearded spruce forest - a dove-gray monster, swollen with mucus and boasting of its own uselessness; light dry pine forest, which has grown purple mokruha on its litter, paints this mushroom in elegant and slightly frivolous tones. Here it is very easy to believe that mokruhi are close relatives; and even slime seems to no longer be slime, but just "oil". However, I still don’t want to collect them: alien, completely alien mushrooms, alien and not like anything tasty.
Mokruha is a mushroom that is undeservedly forgotten by mushroom pickers and is practically not collected. But in vain - with proper preparation, the fruits taste like butter or even white mushrooms. However, mokruhi must be collected correctly, knowing all the subtleties of each type.
Mokruha is a mushroom that is undeservedly forgotten by mushroom pickers and is practically not collected.
Mokruha mushroom is an edible species belonging to the Gomphidiaceae family. The fruit got its name due to the special structure of the cap and its coating.
The mokruha hat has a brown-purple color, depending on the variety, and a convex shape, with a slight depression in the center. In diameter, it can reach up to 15 centimeters, which characterizes the fungus as a fairly large organism. The flesh of the cap is juicy, fleshy and does not change color when pressed or damaged. In young fruits, it is covered with a thick layer of mucus, which is formed at high humidity.
Mokruha mushroom is an edible species belonging to the Gomphidiaceae family. The plates at the bottom of the cap are initially white, but as the fetus grows, they can become dark, almost black. They, like the hat, are covered with a mucous coverlet. During the collection of mushrooms, it remains on the leg.
The spore powder is also brown in color, but almost invisible to the human eye.
The leg is long, massive, about 12 centimeters long and three centimeters thick. The flesh of the stem is slightly yellow at the base, and changes its color from above to a gray or beige hue.
According to their taste characteristics, mokruhi are most similar to butter or white mushrooms. Juicy pulp, when stewed or otherwise cooked, releases enough juice so that the final dish is not only fragrant, but also “moist”. Mokruhi are suitable for pickling, frying, stewing, freezing.
According to their taste characteristics, mokruhi are most similar to butter or porcini mushrooms. Where and when do mushrooms grow
The fruiting season of the mushroom begins in August and lasts until mid-October. Mokruha is common in the northern regions of the Eurasian continent. For normal growth, the mycelium needs enough fertile soil, so mokruhi grow in conifers, as well as mixed and deciduous forests. They can be found near moss, as well as heather thickets.
If you plan to collect different types of mushrooms, then it is better for mokruhs to separate the insulated container so as not to damage or stain other fruits.
Features of pine mokruha (video)
Edible and conditionally edible types of mokruh
Among all representatives of this family, there are no really poisonous mushrooms - when they are used, the maximum that can happen is diarrhea or nausea. All species are divided into edible and conditionally edible mushrooms belonging to the fourth category.
The most popular and common are pink, spruce, spotted, felt, purple wet.
Mokruha pink
This type of mushroom is edible. The cap of pink mokruha can reach about 6 centimeters in diameter - these are relatively small fruits compared to other species. The hat has a pink hue that fades in the center. The edges are wavy, do not deform over time. The surface is completely covered with a layer of mucus, which is typical for mokruha. The leg up to five centimeters long has a regular cylindrical shape. It has a slimy ring, which can completely disappear in mature fruits.
Mushroom has no twins. You can find it on wet coniferous soil.
Used in pickled and salted form.
Mokruha pink
Purple mokruha is an edible fruit, the name of which is translated from Latin as "golden red". The color of the cap may not always be red or pink - the color depends on the region of growth, the impact of weather conditions. The hat reaches a diameter of 14 centimeters, has a brown or red color, as well as a conical shape with a small protrusion in the center. The leg has a length of 10 centimeters, is also covered with mucus. The pulp is juicy, slightly fibrous, yellow.
The mushroom fruiting season begins at the end of August and lasts a month and a half. Mokruha is common in Siberia, as well as the North Caucasus.
Mokruha yellow-legged (purple) Mokruha sticky (spruce)
The hat of spruce mokruha has a gray tint, and the shape itself is represented by a cone. Depending on the weather, it can be with dark spots, have a purple hue. The pulp of the mushroom is yellow or lemon bright in color, and darkens when pressed. Everything is covered with small scales, which greatly complicates the process of cleaning the fungus. The leg is cylindrical in regular shape, as sticky as a hat. It has a mucous ring, which is sometimes deformed in mature fruits.
The mushroom grows in the north of the Eurasian continent and bears fruit from August to October. Wherein it has no twins and is difficult to confuse with other fruits.
Mokruha sticky (spruce) Mokruha felt
Felt mokruha has caps reaching a diameter of about ten centimeters. It is convex in shape, which deforms over time and becomes flatter. Its surface does not have mucus in dry weather, and with high humidity it becomes a little sticky. The leg reaches 5-19 centimeters in length, has a regular cylindrical shape. The flesh is yellow or orange, and when damaged, it acquires a wine hue.
Grows in coniferous forests, near black fir. Distributed in the Far East.
Mokruha felt mokruha spotted
Spotted mokruha is an edible mushroom with a pleasant taste. For normal growth, it needs the formation of mycorrhiza with conifers such as larch and spruce. The hat has a diameter of 7 centimeters, a convex shape. The plates are located under the hat quite rarely, they can branch. In young fruits, they are white, and then turn brown. The leg is long (about 11 centimeters), has a yellow color. The flesh becomes red when damaged.
mokruha spotted Mokruh Recipes
Different types of mushrooms are suitable for different purposes. Most often, roasts are prepared from mokruha, as well as first courses and fillings for baking. The fruits are suitable for freezing.
sandwiches
Sandwiches with spruce mokruha can be served as a snack or an appetizer to the main course. They turn out fragrant, tasty and moderately juicy. Cheese and greens give sandwiches a creamy flavor.
For cooking you will need:
- 2 slices of toasted wheat bread;
- 12 pieces of mushrooms;
- 2 tablespoons of butter;
- 50 grams of hard Russian cheese;
- 2 tablespoons greens.
Peel mokruhi from the slimy skin, rinse under water and cut into slices. Fry the fruits in a dry frying pan - five minutes after the start of frying, they will begin to release liquid. You need to fry the mushrooms until it completely evaporates.
Leave the bread in the toaster for a few minutes. Spread it with butter, sprinkle with cheese, add mushrooms and fry on both sides until golden. Serve with greens.
Sandwiches with spruce mokruha can be served as a snack or an appetizer to the main course Mushroom assortment
For its preparation, it is recommended to take many different types of mushrooms. The more varieties will be involved in cooking, the better and more varied the taste will be. For the recipe, other components are also needed, the amount of which is selected to taste:
- Dill;
- laurel leaves;
- black currant leaves;
- black peppercorns;
- garlic;
- cinnamon;
- Carnation.
All kinds of fruits should be boiled in salted water. An enameled large container is suitable for this - a saucepan or a bucket. Add salt and other spices to boiled mushrooms. Cinnamon will add sweetness to the dish, cloves - freshness, and dill and currants will make the mushrooms crunchy and moderately sour. Mix mushrooms with seasonings, and then add a decoction of noble and not bitter mushrooms. Leave to infuse, and then roll up in sterilized jars. Store in a cool place.
Where does pink mokruha grow (video)
Mokruhi are mushrooms that must be collected in the early morning and in dry weather. Only then can the crop be stored a little longer than usual. You should not collect unfamiliar fruits, as their use can lead to indigestion or poisoning.
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Spruce mokruha is a mushroom that grows in coniferous forests. It belongs to the 4th category of edibility, so before cooking it is boiled for at least 15 minutes.
The hat and leg of the spruce mokruha are covered with mucus.
- Servings: 4
- Preparation time: 20 minutes
- Cooking time: 30 minutes
Spruce mokruha recipe with potatoes
Before processing, remove the skin from the caps and clean the legs of mucus.
Cooking:
- Dip the mushrooms in boiling water and cook them for 20 minutes.
- Drain the broth, cut the blanks into pieces. Fry them in vegetable oil for 5-7 minutes.
- Place diced potatoes in skillet, add salt. Stir the ingredients and cook them over medium heat for 10-12 minutes.
Before serving, decorate the dish with herbs.
Spruce mokruha with cauliflower
Prepare a delicious and beautiful dish for dinner.
Ingredients:
- mushrooms - 300 g;
- cauliflower - 1 small head;
- onions - 1 pc.;
- cheese - 70 g;
- vegetable oil - 60 g;
- butter - 60 g;
- breadcrumbs - 30 g;
- salt - to taste.
Cooking steps:
- Boil the mokruhi, cut them into small pieces.
- Chop the onion, fry it together with the mokruhs until golden brown.
- Disassemble the cabbage into inflorescences, boil it in salted water for 5 minutes. Mix the blanks with breadcrumbs and fry them in butter.
- Mix the prepared foods, put them in a baking dish and sprinkle with grated cheese.
- Bake the dish in an oven preheated to 180 ° C for 15 minutes.
Serve hot.
Snack from mokruha spruce and long loaf
Hot sandwiches are hearty and fragrant.
Ingredients:
- mushrooms - 200 g;
- French baguette - 1 pc.;
- milk - 200 ml;
- cream - 150 ml;
- onions - 1 pc.;
- hard cheese - 100 g;
- vegetable oil - 90 g;
- greens - 0.5 bunch;
- salt - to taste.
Cooking:
- Boil the mushrooms, cut them into strips and fry in vegetable oil for 5 minutes. Add chopped onion and cook food for another 5 minutes. Add salt, grated cheese, herbs and cream.
- Cut the baguette into 4 cm thick slices, dip them in milk. Squeeze out the pulp, form baskets and fill them with stuffing.
- Fry the blanks until golden brown.
Serve as an appetizer with tea or coffee.
Description of mokruha spruce
The name of the mushroom was due to the fact that its hat is wet in any weather. The harvest season starts in July and ends in October. Mushrooms grow throughout Russia in coniferous and mixed forests.
Peculiarities:
- A hat with a diameter of 4 to 13 cm has the shape of a cone or hemisphere. The skin is smooth, covered with mucus.
- The pulp is fibrous and juicy. It has a sweet or sour taste.
- The leg is high, covered with scales.
- Under the cap are rare wide plates.
After heat treatment, the mushrooms darken.
Mushrooms can be served with boiled rice, potatoes or pasta.