Self-development 

Morels and lines are the first spring mushrooms. Stitches and morels, how to cook them

Spring is the time to collect string mushrooms, at this time of the year they contain the largest number vitamins and minerals. They appear the very first, and this is their value.

In the preparation of mushrooms, there are some secrets that must be observed without fail:

If the mushrooms are not purchased and not ready for use, but collected with your own hands, then they must be put into the basket very carefully. They are extremely fragile;

After collection - put in a bowl with legs up and pour cold water. Manipulation will help get rid of insects;

Sprinkle the settled mushrooms with salt and put on fire. This will be the first boil for ten minutes. Helps to get rid of sand;

We sort out mushrooms that no longer crumble after cooking. Separate the legs and discard;

We wash in cold water and boil for 20 minutes;

We filter the mushrooms through a colander and rinse again with water to finally get rid of the sand. Now you can cook soup, stuffing or just fry them with onions as a side dish for potatoes.

How to prepare stitches

(the amount of ingredients can be calculated at your discretion)

Fried Stitches

Wash the mushrooms running water. After that, fill them with water for 30 minutes with the addition of 1 tsp. vinegar and salt.

Then we cut the lines and put them in a pan with heated vegetable oil. During cooking, you can add chopped onions to them.

After a short frying, the mushrooms close the lid and simmer over medium heat for 15 minutes. can be spread on lettuce leaves - it will look very appetizing.

How to cook lines in sour cream

First, wash and soak the mushrooms as described in the recipe above. Then boil them for 10 minutes in salted water. After that, you should throw them in a colander, let cool and cut.

At the same time, peel and cut the potatoes with onions. We put the mushrooms, potatoes and chopped onions in a fireproof dish. Salt, pepper and pour mushrooms with sour cream sauce (3 tablespoons of sour cream account for 3 tablespoons of water). Cover the dish with a lid and leave to languish in the oven for 40 minutes at 160 degrees.

Line casserole

You will need: stitches, vegetable oil, sour cream, flour, sur, pepper, salt, dill.

Cooking technology: soak the lines for a quarter of an hour in cool water, then clean them and cut out the contaminated areas at the base of the legs.

We put to cook for 5 minutes in a large volume of water. Then we recline them in a colander and let the water drain. Most large mushrooms cut into three parts, fill with new water and set to cook for another quarter of an hour. After cooking, we recline them again in a colander to drain the water.

We wash the boiled mushrooms in running cold water without removing them from the colander. Cut into thin strips and fry in vegetable oil in a pan. At the very end of frying, salt and pepper to taste, sprinkle with flour, mix and fry until golden brown.

Add sour cream to the pan and simmer the mushrooms in it until the oil stands out from the sour cream. Remove from heat and sprinkle grated cheese on top.

We put the pan for 20 minutes in a preheated oven until golden brown on the cheese.

Serve the casserole in a pan on the table, sprinkled with chopped young dill.

Nature has given us many delicious products, many of which are quite possible to collect on their own - in the forests and in the fields. Mushrooms are one of the most popular gifts. Our ancestors have long been collecting them for quick eating and for harvesting for the winter: for drying, pickling and salting. The first mushrooms appear around mid-late April, but you need to prepare well for their collection: remember how to distinguish edible mushrooms from poisonous and conditionally edible ones. The topic of our conversation today will be spring morels and spring mushrooms lines, how to cook which, how to distinguish we will talk further.

In the middle of spring in many forests middle lane Three varieties of edible mushrooms appear in Russia. They can be represented by real and conical morels, as well as a morel cap. As for the line of the ordinary, mycologists classify it as conditionally edible mushrooms capable of becoming a source of poisoning. However, every year many older people continue to collect lines, as they have done for decades. To reduce the likelihood of disturbances when eating them, it is extremely important to properly prepare such mushrooms.

Both morels and lines are unpretentious. They grow well in well-lit areas and require sufficient moisture. True morels usually choose fertile soils in deciduous forests or willows, while conical morels prefer to settle on sandy soils in coniferous, as well as in mixed forests. As for the morel cap, it also grows in the sun, loves roadsides and clearings.

Real morels are much less likely to suffer from worms, in addition, they have a particularly attractive aroma and taste. In America, they are considered real delicacies and are sold for a lot of money. The morel cap has a much poorer aroma.

Let's remember how to distinguish morels from lines

Morels have wide white legs. Their hat has an ovoid shape, a pattern similar to honeycombs or cells is visible on it. It must be remembered that on the cut, such a mushroom looks hollow - both in the cap area and in the leg area.

As for the lines, their hat looks like a dried pear or brains, and the legs are small and have an irregular shape.

Here we have collected lines and spring morel mushrooms - how to cook them correctly?

In order for mushrooms not to harm the body, they should be handled correctly. When you bring morels and strings home, put them one at a time in a large pot in which you will boil them. Lay the mushrooms with the legs up, then fill them with cold water. Leave the mushrooms for a while to stand, then sprinkle them with salt and send to the fire.

After the water boils, boil the morels and stitches for another five to ten minutes. Then drain them hot water and wash in cold water. Mushrooms after boiling do not crumble so much, so you can wash some of the sand out of them. Next, proceed to sorting out the harvested crop, tear the sinuses and remove their garbage from them - needles, leaves, knots and insects. The legs should be cut off and thrown away, leaving literally one and a half centimeters. Next, rinse each sorted mushroom in cool or warm water, removing another part of the sand. Salt well-peeled mushrooms again and send to cook a second time. After boiling water, soak them on fire for another fifteen to twenty minutes. After that, discard the mushrooms in a colander and rinse thoroughly with cool water again to completely eliminate the sand.

After carrying out all the above manipulations, the mushrooms are ready for further cooking. You can cook soup with them, just fry with onions or potatoes, stew with sour cream, etc. They will be a great find for a family dinner.

You can also cut the mushrooms into rings, send them to a pan heated with vegetable oil and fry. After that, transfer the mushrooms to the prepared baking dish, add salt, pour a small amount of sour cream and cook in a hot oven (180C) for a quarter of an hour.

Morels and stitches are also well suited for freezing for the winter. Best done after primary processing: after boiling and thorough cleaning.

Folk recipes

Specialists traditional medicine Morels are used to improve the body and to treat various pathological conditions. So there is evidence that a decoction based on them stimulates digestion well, increases appetite, tones and heals. To prepare it, you need to brew a tablespoon of morels with one glass of boiled water only. Place the container with the medicine on a fire of minimum power and boil for half an hour, then leave it under the lid for infusion. Then strain the prepared product and dilute it with cool, pre-boiled water to the initial volume. Ready broth take fifty milliliters a quarter of an hour before a meal.

There is also evidence that morels help to cope with autoimmune diseases, including autoimmune thyroiditis. To prepare a healing agent, it is necessary to prepare one hundred and fifty grams of fresh or fifty grams of dried mushrooms. Grind them and pour half a liter of vodka. Infuse the medicine for one month, then strain. Take it one teaspoon on an empty stomach.

Morel tincture can be used as a cure for blood ailments, lymphogranulomatosis, lymphadenitis and autoimmune diseases. To prepare the medicine, prepare four fresh mushrooms or ten grams of dried ones. Rinse such raw materials well, grind it and fill it with a glass of vodka. Send this mixture to a fairly cool, dark place for one month. Take the finished medicine in a teaspoon with a sour drink.

Morels and lines are amazing delicious mushrooms which you can easily make on your own.

Products
Lines - 5 large
Potato - 2 pieces
Processed cheese - 30 grams
Butter - 50 grams
Tomato - 3 pieces
Bacon "for carbonara" - 3 pieces (20 grams)
Potato - 2 pieces
Cream with a fat content of 20% - 200 milliliters
Onion - 1 small head (30 grams)
Dill - 4 sprigs
Garlic - 2 cloves
Salt - 1 teaspoon

How to cook soup puree from the lines
1. Wash potatoes, peel, cut into cubes, pour 1 liter of water.
2. Put the pot with potatoes on the fire, add salt to the water, cook for 20 minutes.
3. Peel the onion and garlic, chop the garlic on a fine grater, chop the onion.
4. Rinse the lines, boil and chop finely.
5. Chop the bacon into thin strips, wash and chop the greens.
6. Cut the melted cheese into cubes.
8. Pour boiling water over the tomatoes from all sides, peel and chop finely.
7. Put in a pan butter, melt it on a quiet fire.
8. Put the lines in the pan, fry for 2 minutes over medium heat.
9. Add the tomato and simmer for another 10 minutes over medium heat with constant stirring.
10. Add greens to the pan, mix and simmer for another 2 minutes.
11. Pour in the cream, cook for another 5 minutes.
12. Add the creamy mixture to the potatoes, put the melted cheese and mix until the cheese is completely dissolved.
13. Grind the soup with a blender to a puree state; if the soup is too thick, dilute it with boiling water and boil for a couple more minutes.
Your stitch soup is ready!

Fkusnofakty

- Line - This a mushroom from which harmful substances are not completely removed even after boiling. It is only believed that the remaining harmful substances do not cause painful harm to the body. Children are not recommended to eat.

- Hat line - with convolutions, like a walnut or a brain. The surface is velvety, the color is yellow and red. Appearance mushrooms are very reminiscent of morels (sometimes they are even sold under the guise of morels, because morels are considered safer mushrooms). The line has a shapeless leg, in contrast to the morel, which has a smooth leg, almost correct form. Also, the line always has a hat that resembles a ball or a cloud, while the morel has a cone-shaped hat.

- growing lines in the spring (in April and May) and in August-September. The appearance of early mushrooms differs in the color of the cap, it is lighter. early mushrooms, as a rule, are larger than the later ones, the diameter reaches 30 centimeters against 10 in the later ones.

Lines to collect needed search in pine and mixed forests, at the site of clearings, bonfires, fires, on the banks of rivers - where the snow melts first.

Will tasty if, before cooking, the stitches are kept for 1-2 hours in sauerkraut brine. Mushrooms must be kept in a sealed container in the refrigerator. Stir a couple of times every half hour.

The medicinal properties of mushrooms have long been used in medicine and medicine. An ordinary line also has many medicinal properties successfully applied by modern medicine. How to prepare stitch mushrooms for medicinal use, we will describe below.

Medicinal properties of Strochkov mushrooms for the human body

According to the therapeutic effect on the human body, the lines are amazing. They literally have no equal in the fight against joint diseases.

Diseases in which lines are used:

  • radiculitis,
  • polyarthritis,
  • osteochondrosis,
  • rheumatism,
  • overgrown bones,
  • foot spikes.

This is due to the polysaccharide CT-4, which is contained in mushroom lines. It is similar to chondroitin. Chondroitin is an amino polysaccharide that is a building material and nutrition for connective, bone and cartilage tissues. Chondroitin actually makes the cartilage better absorb fluid, making it more elastic. The main cause of joint disease is insufficient blood supply. This problem is also solved by the polysaccharide CT-4.

Experts advise, in addition to preparations from the line, to take vitamin C, which enhances the effect of the fungus, helps it to be better absorbed by the body and speeds up recovery. Lines can not only anesthetize and relieve pronounced symptoms of the disease, they fight the problem in the most fundamental way. The substances contained in them penetrate into the cartilaginous tissue of the joint and gradually, gently and carefully restore it.

Contraindications to the use of a line for medicinal purposes

  • pregnancy;
  • lactation period;
  • age up to 12 years;
  • individual intolerance.

In no case should even pre-prepared, boiled or dried mushroom lines be used by children, people with weakened immune systems or chronic diseases, especially cardiovascular or gastrointestinal diseases. There is an unconfirmed opinion that long-term use of drugs containing lines can lead to malfunctions in the cardiovascular system, especially in people with its disorders.

Mushrooms Stitches - how to prepare tinctures and decoctions for treatment

Ways to use a line of ordinary


There are two ways to apply amazing stitch mushrooms -

  • interior
  • and outdoor.

It is advisable to take the mushroom extract line inside after consulting a specialist, medical examination and prescribing an individual dosage, depending on the severity and form of the disease. It is better to buy ready-made medicine in a pharmacy. If you are going to treat "bone ache" with external methods, you can prepare the tincture yourself.

Another "sphere of influence" of the substances contained in the ordinary line is lung diseases, in particular, prolonged bronchitis and pneumonia. With such diseases for rubbing chest and compresses tincture of mushrooms is used externally.

How to prepare a tincture of mushrooms lines


From the mushrooms of the lines, you can prepare a medicinal tincture.

  • Thoroughly clean 100 g of fresh young mushrooms from debris and sand, rinse them in cold water, chop. Pour the mass of 150 g of vodka and put in a cold place for 1-2 weeks.
  • Grind 10 g of dry mushrooms into powder, pour 100 g of vodka into it and insist in a cold place for 1-2 weeks.

Lines treat pancreatitis and diseases of the pancreas. To do this, the tincture is taken in drops according to the scheme:

  • 1 day - 1 st. a spoonful of milk with 1 drop of tincture;
  • 2 day - 1 tbsp. a spoonful of milk, 2 drops of tincture;
  • Day 3 - 1 tbsp. a spoonful of milk, 3 drops of tincture and half a teaspoon of honey;
  • Day 4 - 1 tbsp. a spoonful of milk, 4 drops of tincture and half a teaspoon of honey;
  • Day 5 - 1 tbsp. a spoonful of milk, sunflower or olive oil, 5 drops of tincture;
  • Day 6 - 1 tbsp. a spoonful of milk, sunflower or olive oil, 6 drops of tincture;
  • Day 7 - 1 tbsp. a spoonful of milk and butter, 7 drops of tincture, half a teaspoon of honey.

In the next seven days, they do the same, but in descending order, i.e., starting from the seventh day and ending with the first. Thus, the treatment is carried out by alternating 2 weeks of taking the medicine on the lines with 2 weeks of rest. You can use a tincture or ointment from the lines for postoperative adhesions, trophic ulcers and bedsores. In these cases, they are used not in the form of compresses, but as lotions. The lines have analgesic properties for various internal diseases and external injuries.

If you know how to prepare stitches in the form of a tincture, you can cook it at home yourself, and after agreement with the doctor, conduct a course of treatment using stitches.

In the spring, it is scarce with mushrooms - almost only the well-known morels and lines, and the much less popular tinder mushrooms delight the mushroom picker, who went out in May for the first "quiet hunt". However, it is fundamentally wrong to assume that the first mushrooms are not as tasty as the classic white mushrooms, boletus mushrooms and milk mushrooms. You just need to know how to collect and cook them.

The main difference between primordial mushrooms and later ones is that they are considered conditionally edible. The term seems scary, but, in fact, certain cooking conditions must be met - and a conditionally edible mushroom will become a gastronomic delight and delight to the stomach.

Getting Acquainted: Morels, Lines, Polypores

In the West and in the USA morels (but not lines!) are very popular. Among the Americans, they are considered one of the most delicious mushrooms and they call it the "king of mushrooms." In the US, none of the lovers" silent hunting"will never tell where he collects morels. However, no one will ask him such a question: asking about this is considered completely tactless.

Morel

How to find out

The hat is irregularly spherical or ovoid in shape. The hat has uneven ribs forming irregular wavy cells. The stalk at the base is widened, whitish, also hollow. The color of the cap is most often buffy, brownish, but it can also be brownish and grayish (occasionally).

Where to meet

Morels love deciduous light forests. Does not avoid parks, gardens, meadows. You can also meet him on the banks of rivers, on their high slopes - especially flooded ones. Morel time - May.

Line ordinary and large (giant)

How to find out

At the line, the surface of the cap is not cellular, but folded, wavy and sinuous, similar to a peeled core walnut. The leg of the lines is very short, sometimes it almost does not exist. In the section, the body of the line is filled with partitions, convolutions, including the leg.

Where to meet

Lines grow almost in the same place as morels. They especially love clearings, conflagrations, cleared of sod soil.

Yellows, or scientifically sulfur-yellow tinder fungus

How to find out

In M. Sergeeva’s book “Mushrooms”, the tinder fungus is described as follows: “Imagine that inside the trunk of an old hollow oak, goblin spread yellow dough, it “escaped” and crawled out through the cracks and crevices of the bark, and it froze - bubbles and influxes. The mushroom is edible just in the “dough” stage, when young it is so soft and tender, it somehow tastes like an omelet.

Where to meet

Trutovik likes to settle on broadleaf trees: oaks, elms, walnuts and Manchurian nuts, less often on poplar, willow, birch, alder. In Siberia, this fungus lives on larches.

Pestrushka, or variegated tinder fungus

How to find out

The huge saucers of this mushroom are often saddle-shaped. On a yellowish hat there are large brown scales. Leg - thick, short lateral, dark brown at the base, dense and hard, even in young mushrooms.

Where to meet

The tinder fungus settles on the fallen, on the old rotten ones. But - deciduous trees. You can find such trees in the forest, in the park, in the old garden. Sometimes pied families can be seen in the city, on a burnt tree.

How to cook primroses the right way

All the first mushrooms - both morels, and lines (especially!), And tinder fungi require serious processing before eating. First they should be cleaned, cut, washed, not sparing water. Then - boil in in large numbers water for 10-15 minutes, pour out the broth without trying, since gelvellic acid passes into it during cooking.

Morels need to be boiled at least three times. Some experts believe that morels and stitches should be boiled in two or three doses in a significant amount of water for at least an hour.

Boiled mushrooms should be washed again in plenty of water, squeezed thoroughly and only then put in soup or fried.

Morels are known in hundreds of recipes - both European cuisine and Russian. Morel pastries are great. In the Russian tradition, boiled morels are mixed with rice, egg and fried onions in a pie filling or kulebyaki. Morels are the basis for mushroom sauces, mushroom caviar and various soups.

Despite the "conditional" classification as edible mushrooms, morels are dried or frozen for the winter.

Oleg Demidov, the chef of the Godunov restaurant, comments:

Morel, line, tinder fungus - these mushrooms have been present next to humans since time immemorial. The first mention of morels refers to the period of Kievan Rus.

Someone loves these mushrooms, such as the writer I. Turgenev, but someone does not. It's a matter of taste. My opinion is this: what nature gives is from God, just use it correctly.

It is a pity that in Russia these mushrooms are not often used in cooking. They have an elegant taste of the forest, namely the forest, not the greenhouse. They do not have the chemistry that is overflowing modern champignons, oyster mushrooms, tasteless white mushrooms.

It is pleasant to work with the first mushrooms, and it is pleasant to surprise the guest with a fresh mushroom from Russian forests. To be honest, I myself prepared only two types: morels and lines, but in Russia, and in Vienna, and in London, and in Amsterdam. You know, without false modesty I will say that those dishes that included morels or lines were masterpieces.

Now I will reveal some secrets.

You need to be able to handle mushrooms - then they will not do harm, but, on the contrary, they will bestow taste.

First, the mushrooms must be washed well, then soaked in salted water for 20-30 minutes to remove the worms (if any).

My advice: pour the mushrooms washed after soaking with brine from sauerkraut for about 1-2 hours. The taste of the mushroom will open ten times stronger. And, importantly: after the brine, the mushrooms will be completely safe.

Sauces are prepared from morels and lines, they are baked in sour cream, soups are prepared, served with crayfish, fish, veal is stuffed with them, fried and baked with turnips, potatoes ... Morel is a universal mushroom.