Red Mokhovik edible mushroom. Conditionally edible mokhoviki. Morshovik Mushroom - Photo and Description

Mokhovik. Refers to the genus of tubular fungi and grows from the beginning of summer to autumn in coniferous, deciduous and mixed forests by single or small groups. Half semi-like, over time it becomes a convex, and then flat. It is velvety, dark green or brown-brown, sponge layer bright yellow. The pulp is solid, pale yellow, the old mushrooms are white, on a bliss blue. Mokhovik fully justifies its name and grows, as a rule, in MSh. Different forests are suitable for the mokhovik, but more often it prefers to settle in coniferous and more specifically - in pine forests.

Rod Mokhovik unites 18 species widely found in the moderate belts of the Northern and Southern Hemispheres.

In nutity and taste, mushrooms are conditionally divided into four categories.

K 1 categories include the most valuable and delicious viewsgiving mushroom products of excellent quality (for example, white - birch, oak, pine, spruce; Ryzhiki - pine, spruce).

Categories include good and fairly valuable mushrooms that are not inferior in quality with the previous ones (booms, boomes, groove - shine and aspen).

To 4 categories, such mushrooms are counted, which most mushrooms are usually bypass, and they collect them in rare cases Only individual lovers. These are such mushrooms like oysteries - ordinary, autumn, green cheerful, mushroom-ram, marsh oil.

Useful properties of Mokhovik

Mokhovik - primordial edible mushroomwhich can be used without preheating for cooking hot dishes, for salting, pickling, drying. Used the entire mushroom - a hat and leg.

Mokhovik contains a large number of easily digestible proteins, sugars, various enzymes and essential oils. Mushrooms are very rich in extractive substances that give them peculiar taste and smell, as well as enzymes that contribute to better digestibility and digestibility of food.

Almost all edible mushrooms contain vitamins, B, B2, and. As studies have shown, mushrooms on the content of vitamin B, are not inferior to grain products. Vitamin RR in them as much as it is in yeast, liver, and vitamin D is not less than in butter.

To improve digestibility and digestibility, mushrooms are recommended to grind well.

It should not be forgotten that the mossics contain high-oful substances that, when contacting air, is rapidly darker and attached to such mushrooms. In order to avoid this processing of such mushrooms, it should be done as quickly as possible, trying to prevent the purified mushrooms for a long time in air, and immediately lower them into the water. For one liter of water, be sure to add a teaspoon of salt and two grams of citric acid.

Dangerous properties of Mokhovik

Like other types of mushrooms, mokhoviki is considered heavy food, so they do not advise them to use chronic diseases Gastrointestinal tact.

Mochovka's Hat Looks like a hat of the so-called pantry Mumor.which is one of the most poisonous mushrooms. So you need to look carefully on reverse side Hats - in Mokhovikov, she is a tubular, and a mumor - a lamellar.

The mushroom called "Mokhovik" is a relative mushroom for boomes and belongs to the family of the soot. The name of the genus due to the fact that his representatives are symbiosis of mushroom and moss. Mokhovik settles in places of abundant moss, usually in mixed and coniferous forests, sometimes in deciduous. It can be found in the tundra, the Alpine zone, in ravines and on old trees and hemp. The season of the appearance of the mushroom continues from the beginning summer period And until the end of autumn months. It is now known about eighteen species of Mokhovikov.

Description of type

A distinctive feature of the mokhovik is a velvety and dry hat shine in a cut scene. IN young age The hat has the shape of the hemisphere, but over time it becomes the shape of the pillow with smooth gaps. Occasion Hats depends on variety: It varies from bright golden and brown flowers to bright red and cherry shades. The surface of the hat can have cracks or be smooth and acquired the stickiness in rainy rainy weather (It all depends on the variety: cracks are characterized by a fractured mokhovik, and a smooth surface of a hat - polish mushroom).

The tubular part of the hats in young mushrooms has an orange-golden shade, in adult mokhovikov, it acquires a brown-green or olive color. If you press it, it will be painted in blue colour. On the legs, it is impossible to detect neither the grid nor the rings or scales. In place of the cut and at a pressure of the leg also shines, like a hat.

Mochovik yellow-brown: Description (video)

Varieties

The most popular and delicious varieties of Mokhovika: red, green, fractured views and Polish Mohovik, which can be used raw.

Among the people, the Polish variety is called titles "Mokhovik Brown" and "chestnut fungus". His smooth hat wears chestnut shade. In adult copies, she begins to glisten and becomes adhesive in rainy weather. The hat reaches fifteen centimeters in size, the leg of the Mohovik Polish grows up to twelve centimeters in height.

Polish variety is more common in coniferous landings, The growth season of this mushroom falls for the period from June to November.

Green Mokovik Externally similar to the Polish variety, however, the glazing cap is brown, green shade. The legs in both of the above-described species take the form of the cylinder, often bend and have a small thickening in the upper or lower part. They are painted in bright brown and brown shades, in the middle of the brightest.

Red Mokhovik It is characterized by a saturated red or crimson hat of a velvety structure. Color of adult mushroom hats is approaching brown shade. Red mossics grow in deciduous landings and planting plantations.

Red Mochovik and Mokhovik fractured have smaller dimensions unlike Polish and green relatives: the diameter of the hat is not more than ten centimeters, and the height of the legs also does not exceed the indicator of ten centimeters. The legs of both varieties have a pinkish or reddish tint at the base, which in the area of \u200b\u200bthe hat flows into a bright yellow color.

Mokhovik fed Learn easy. A fleshy mushroom hat with a dry matte surface is painted into a dark red color and looks like a shell with a set of cracks and with a mesh pattern of saturated pink color. At the mushroom cutoff site in the area of \u200b\u200bthe leg base and under the skin of the hat, a strip of pink or red-purple color is detected. The pulp of a fractured mushroom has a white-yellowish color. At the site of a break, it acquires blue, which is then transformed into red. IN autumn months You can meet the representative of the Mokhovka fascinated without cracks on the Hat. In the summer, cracks are always present.

How to distinguish a real mushroom from the mokhovik false

Mokhovik false does not apply to the number of poisonous fungi, but has an inconspicuous taste. For this reason, the mushrooms bypass him with their attention. In a copy pretty little size (Usually there is no more than five centimeters). Also, the false mokhovka does not have aroma and taste. The false mokhovik from the present can be distinguished by turning attention to the place of its growth: false mushrooms Grow from the mushrooms of false, and this feature concerns only false mokhovikov. The location of the slice of false copies does not acquire blue tint. Do not consult your basket with a false mokhovik.

Where and when collecting mokhoviki (video)

Preparation options

All parts of the fungus are edible. Before cooking, Mokhovik is treated, removing the colored peel. Mokhovik is prepared using a large number of ways: It is fried with sour cream and oil, marinate, prepare for a couple and boil with them delicious soups.

It is popular with the hosts hot salts. Mochoviki watered boiling water to save the color and boiled in a boiling brine using enamelled container.

Mochoviki can be dried. Some mushroom skins hang mushrooms strung on a dry place with ventilating or outdoors. Some hostesses prefer drying in the oven or above the working stove.

We will present to your attention a few recipes of dishes from Mochovikov.

Mushroom mushroom soup

Soup with mokhoviki is boiled by about half an hour. For cooking use water or meat broth. To begin with process and prepare mushrooms, cutting off the legs and washing. Then three hundred grams of mushrooms, one bulb, greens, three potatoes and green onions are cut.

In a separate container, two liters of water or broth are poured, then placed on the stove. On the vegetable oil is fried for eight minutes of mushrooms. Then the onions are added and prepared for another four minutes. The contents of the frying pan are lowered into boiling broth or water, solid, two spoons of pearl cereals are added and prepared for ten minutes (fire - medium). At the next stage, potatoes are adding and boiled soup fifteen minutes. In conclusion, greens add and give a soup in the closed lid for seven minutes. Served dish with sour cream.

Flashing with turkey and moss

For the start of the turkey, the broth is boiling, then the mushroom broth is prepared separately. Forms are placed boiled meat, mushrooms and greens. At the next stage, gelatin is soaked, which is then placed in mushroom broth. The broth is heated to boiling point, salt, pepper. The decoction is styled and passed through the gauze. Finally, the form is poured by the resulting broth and placed in the refrigerator for pouring.

Mochovik Roasted: Recipe (video)

Despite the fact that the mossics do not relate to the category valuable mushrooms, you can cook delicious dishes. If mushrooms S. best characteristics In the forest it is not found, you should not deprive the Mokhovik.

Gallery: Mochovik Mushroom (25 photos)

Mochoviki cannot be called the most delicious mushrooms, them taste qualities Very mediocre, however, they often fall into the basket of mushrooms. In this regard, it is necessary to know that there are a number of conditionally edible or intolerable mokhovikov, similar to edible specimens.

The listed types of mushrooms have a fairly large similarity with a real mokhovik. But each view is characterized by certain differences:

Distinctive signs of a false mokhovik from the present.

Determine the type of mokhovik is quite difficult, since there are about 18 of their species that differ external signs and sizes. For example, a burgundy-red or brown halter has a crack-red or brown hat, and a red mosschik has a color bright red sometimes even raspberry. The diameter of the Hats of real Mochovikov does not usually exceed 10 centimeters, the same can be said about the height of the fruit body.

The main distinguishing feature of the real Mochovikov are their growing places - different kinds MCH, by the way, hence the name of the genus. In addition, if you press the surface of the real mokhovka to the tubular surface, then they remain a bluish track.

All other species similar to Mochoviki, but not having the above signs, can be called false mokhovikov.

What if you ate a false mokhovik.

The bile mushroom is very bitter, and with thermal treatment, bitterness becomes even stronger. Some mushroom skins recommend to soak the mushroom in salt water, so that the bitterness goes, and then cook.

The pepper mushroom has a sharp taste taste, but in comparison with bully mushroom This bitterness is even pleasant. And with long-term heat treatment, bitterness completely disappears.

The chestnut mushroom after boiling is quite grieving, so it is used mainly for drying, in this case the bitterness disappears.

Mokhovik - Mushroom, which refers to the department of basidiomycetes, the class of agaricomycetes, the order of soothed, the family of the soot (lat. Boletaceae). Earlier, all kinds treated the genus Mokhovik (lat. Xerocomus), but then some of them were attributed to other births: Borovik (Lat. Boletus), pseudobolet (lat. Pseudoboletus), Xerocomellus, Hortiboletus. Mochoviki often grow among mosses, from here and their name occurred.

Mokhovik - photo and description. What does a mushroom look like?

Hat

The fruit body of mokovikov consists of a hat and legs. The shape of the hat in the young Mohovka convex or semicircular, edges straight. Over time, it becomes pillow. The diameter of the cap varies from 4 to 20 cm. The surface may be felt, velvety, bare, sticky and humid, especially in crude weather, or covered with scales that appear from cracking in dry weather.

The color of the surface of the hats in mokhovikov is more or less diverse: these are different variations yellow color (olive yellow, oath yellow, dark yellow, with a lemon tint), reddish-brown or red-brown tones, as well as darker (brown, brown). The skin from the pulp is almost not separated.

Leg

Cylindrical shakes legs. They can be curved, have thickening in the middle or below, and sometimes, on the contrary, the book becomes thinner. The surface of the leg can be smooth, mesh, slightly ribbed, depending on the type of mushroom. The surface color is usually brighter than a hat.

Flesh

The flesh of mushrooms, mostly has a yellowish color. Inside the leg pulp is dense or with a validiform middle.

A distinctive feature of Mokhovikov is that when failing or cut, the pulp changes the color: the mushroom lights, green and even black. Photo by: Dave W, CC BY-SA 3.0

Hymenoform

Gimenoform Mochoviki tubular. Tubes reach 2 cm long and have yellow-greenish, sulfur-yellow, yellow-green, yellow-brown. The mouth of the tubes (pores) in different types of mokhovikov are different. They can be large, medium and small. The form of them is also different: angular, faceted, rounded. When pressing the tubular layer darkens.

Spore powder

Spore powder has a dark olive or brown color.

Why are Mochoviki shine?

The flesh, tubular layer and the surface of mokhovikov are more or less blue, and in many species and black with cut, dorm, or pressing. This property is not a sign of incigepse or poisonousness of the mushroom. The substances contained in the mossies are reacted with oxygen during their damage, and oxidation occurs, expressed in the surface of the surface. The dark film resulting during oxidation protects the fungus from further damage.

Edibility Mochovikov

All mokhoviki can be divided into edible, conditionally edible and inedible non-toxic species. Regarding some species are disputes. Poisonous species There are no among these mushrooms, but it is important not to confuse them with false mocks that can lead to poisoning.

Types of Mochovikov, titles and photos

Edible Mochoviki

• Mokhovik Green(lat.Xerocomus subtomentosus) - Edible mushroom with a hat, having yellowish, brown and olive shades in its color. Its diameter - from 4-11 cm and up to 20 cm. The surface of the hat, originally velvety, pubescent. Over time, under the influence of dry weather, it cracks. Its form is transformed from the semicircular in the convex, and old mushrooms becomes sulk. The sulfur-yellow color of the tubular layer in young mushrooms turns into greenish-yellow or olive-brown in older. Tubes reversible to the leg or slightly descending early age become free subsequently. Their length ranges from 5 to 15 mm. Pores are large and angular or faceted. Their color also changes with age from yellow to greenish yellow, and then becomes a boring and olive yellow. When pressed the pores of old mokhoviki, sometimes lightly light or green. Spore powder has a brown-olive color. Spores ellipsoid, spindle-shaped. Mohovik's legs are yellowish, yellowish-brown, reddish or reddish-brown. It has a cylindrical shape, narrowing to the bottom, and a longitudinal-ribbed surface. Height legs 6-11 cm, diameter 1.5-2 cm. Inside it is made, that is, its middle is softer, apparent. The pulp of the Mochovik and soft, white, white, creamy, weakly light on a break. In the leg, the flesh is a fiber, smaller, also lightly blue on the cut. The taste of a green mossik is pleasant, with a fruit flavor. But when drying, the mushroom sometimes has an unpleasant smell.

Grows the mokhovik green in coniferous and deciduous forests Different types, most often in Dubrava. It often comes across, but one is one, in Russia, fruits from May to October.

• Mochovik Red (he Mochovik Red, Mokhovik Reddish, Bowl Red, Borovik Red, Borovik Red) (Lat. Xerocomellus Rubellus, Hortiboletus Rubellus) called a name thanks to a reddish-brown color hats. Its diameter is 4-7 (10) cm. The coat surface is often fractured. The leg is thin, the crimson-red, with the sections of yellow. Its height reaches 10 cm, and the thickness is 1 cm. The flesh of mushrooms is rather dense, with yellow. When cut, the mossics are blue.

These edible mushrooms grow in deciduous forests, there are quite often, but not plentiful.

• Mokhovik fascinated (Mokhovik Polar, Mokhovik Zhelosyasy, Hare Borovik, Borovik Pasture) (Lat.Xerocomellus Chrysenteron.) - edible mushroom, usual for coniferous and deciduous forests. It can be collected all summer. It does not occur only high in the mountains and on peatlands. In other places, it grows abundantly.

The mossch hat has a convex shape and grows up to 10 cm in diameter. Its surface, dry and felt first, over time cracks. The color of the surface of the hats is brown or light brown, in the depths of cracks and damage - reddish. The tubular layer is yellow, with age becomes greenish. Pores wide and angular. The flesh of the mushroom is loose, pale yellow, on the cut first blue, and then red. The leg is high (up to 9 cm), a cylindrical shape, sometimes narrows the book and has a thickness of 1-1.5 cm. Its surface is light yellow, brown-yellow or reddish. The pulp of the legs are solid, shine when naked.

Fruit Mokhovik fractured from July to September. Old mushrooms quickly deteriorates: twice or eaten worms. Mokhovik is a motley edible, like most other varieties. You can eat mushroom with boiled or pickled. Dry it rarely.

• Polish mushroom (Lat. Boletus Badius orXerocomus Badius) It has the following folk titles: brown mushroom, pansky mushroom, mokhovik chestnut. One systematics considers this edible mushroom to the Child of Bowtus, the other to Mochovikov (Xerocomus). Some specialists include mushrooms to the genus of the IMLERIA inside the family of the soot.

A hat from the Polish mushroom is convex, fleshy, 5-15 cm in diameter. The surface of its wet, sticky, especially in crude weather, but often dry. The old mushrooms of the skin, covering the hat, naked, smooth, young people are slightly velvety. The skin in old mushrooms can be pulled off from the pulp in parts. Color chestnut hats, red-brown, dark brown, brown, dark brown. The surface of the tubular layer is at first whiteish cream, then pale yellowish, to old age olive-yellow or greenish-yellow. Pipes from 10 to 20 mm in length, with the pores of the average size. When pressed, they become blue-green. The leg of the Polish mushroom is 4-12 cm in height, 0.8-4 cm in diameter. The surface is smooth, color - brown (but lighter hats) or yellow with red fibers in the middle of the legs. Its shape is cylindrical, can be swollen in the middle, thickened below. If the Polish mushroom makes his way from under the roots of the tree, the leg is twisted, and this happens quite often. The flesh of the mushroom is white, pale yellow or creamy, on a break more or less synented. In a hat, it is dense and firm, fiber-legged. Smell at meakty mushroom. Spit-shaped or ellipsoid disputes have a dark olive or olive-brown color.

Polish mushroom grows in coniferous and deciduous forests from June to November, fruits to frosts. It is often found, but not good, although there are also very harvest years. Especially good late mushroomsthat are rarely wormwood.

According to taste and nutritional properties, the Polish mushroom is close to. IN fresh form It is suitable for cooking different ways. You can dry and marinate.

• Mochovik Chestnis (Mokhovik Brown, Mokhovik dark brown) (Lat. Xerocomus. spadiceus.) Very similar to the green Mochovik: convex first and pillowed in old age shape hats; velvety, cracking over the skin; White and creamy flesh, shine on a cut; cylindrical shape of the legs; tubular sporing layer. Distinctive features chestnut Mohovika are a brown-red hand cap and a mesh surface of the leg.

Mushroom edible.

• The mokhovik was powdered (sowned, Mokhovik Chernidaya, Mokhovik, sorry) (LAT.Cyanoboletus Pulvelerulentus.) . Edible mushroom with a convex hats of brown, red-brown, olive-brown, yellowish brown, from 4 to 10 cm in diameter. Thinner, in crude weather, a somewhat sticky hat at a young age looks as if painted or sorry, which served as one of the names of the name. As the mushroom agrees, the hats surface becomes smooth or cracks. The tubular layer of the Mohovik yellow or dark yellow with rounded-angular, large or medium sizes. The length of the tubes is 0.5 - 1.5 cm. Cylindrical leg, up to 10 cm height and diameter up to 3 cm, yellow with red spectacles. She can have different shape: To become thinner to the bottom, thickened in the central part or be smooth. The pulp of powdered mokhovka dense, yellowish color. All parts of this mushroom with a break, cut and other damage quickly and sharply shine, and then black. This property gave the mushroom the second name - Mokhovik Chernidaya.

Mokhovik is growing, mainly in pine forests by single specimens or small groups in August-September.

• - This is an edible mushroom, which got its name thanks to the matte flare on the skin, velvety in youth and smooth in maturity. It has a convex or semi-shaped hat, which over time becomes sulking. The color of the hats with age is also changing from brown-reddish tones to the faded, pinkish. Pores of the mushroom yellow or yellow-green. Height legs 4-12 cm, diameter 0.5-2 cm. The surface is smooth, yellow or yellowish-reddish. The flesh is white or yellowish, on the breakfast changes the color and shines, like other types of mokhovikov, but more weakly.

Velvet flies grow by groups under beech, oaks, pines and freshers, in deciduous, mixed and coniferous forests.

• Mokhovik Rosovon (Mokhovik Torzposporovy) (Lat. Xerocomustruncatus.) - Mushroom with a pillow-shaped hat 5-12 cm in diameter. The coat surface has brownish-brown shades. Skin dry and velvety in young mushrooms, with time is covered with a grid of cracks, which is a distinctive feature This species gives the similarity with the Mokhovik Pestrem. Yellow leg, reddish above, 5-10 cm high and 1.5-2.5 cm in diameter. Tubular layer yellow, green with age. Pipes up to 1.5 cm long, with large pores, shine when pressed. The flesh of the mossik of whitish and yellowish shades, but the base of the leg has a pinkish color. At the breakfast blue, but maybe not so much and quickly, like in other mokhovikov.

Some specialists include mushrooms to conventionally edible, others - to edible, however, they note its low food value.

Conditionally Edible Mochoviki

• Mokhovik semi-general (lat.Xerocomus. hEMICHRYSUS.) - Very rarely found mushroom related to conditionally edible. He has a hat with a convex, and to the old age of a flat shape. The leg is smooth, cylindrical, to the bottom is curved. Color hats sulfur yellow. The leg is painted either in a reddish color or in the same as a hat.

Mushroom refers to the conditionally edible, as it does not have food value And it does not have a pleasant taste. Some experts include mushrooms to inedible and called false Mochovik.

The content of the article:

Mokhovik is a mushroom, which refers to the genus Tubular, the family is soothing. It is the owner of a dry and velvety hat, which becomes sticky in wet weather. Over time, the skin can crack. Most mushrooms flew often on a slice, although it is usually white or yellow. The leg is different: both smooth, and wrinkled, but there is no ring and volva. Spore powder is often saturated brown. In the territory of the post-Soviet space, 7 species of mokhovikov are growing, and in the world they are found 18. Most often they can be seen in moderate climatic belt Both hemispheres.

Composition and calorie Mochovik

Mochovik refer to first-class mushrooms thanks to the healing properties, a large number of macro, microelements, as well as vitamins. Enters a narrow circle of products that contain the necessary organism Vitamin A.

The calorie content of the Mokhovik per 100 g of the product is 19 kcal, of which:

• Proteins - 2.5 g;
• Fats - 0.7 g;
• Carbohydrates - 1.3 g

Features of the Mohovik composition:

1. Nature did not sentence this mushroom with vitamins, namely a, b2, b5, b6, b9, d, k, pp, which determines its similarity with grain crops.
2. Mochovik includes extractive elements, various enzymes, essential oils, ash, healthy sugars and food fibers.
3. It contains great amount Squirrel different high degree Digestibility, so it can be safely equated to meat on these characteristics.
4. In the mokhovik there is practically no chitin.
5. Occupies nonsense last place According to the presence of molybdenum, which in turn stabilizes the work of the thyroid gland.
6. In boiled mokhov, there is a large amount of zinc and copper.

If you turn on the mokhovik in your diet, you will not regret, since it has all existing amino acids and vitamins, micro and macroelements. And they will stimulate cell renewal and devoid of your body.

Useful properties of Mokhovik

This mushroom is distinguished not only by high yield, but also healing properties And the striking composition, which favorably affects the body. It is an excellent alternative to red meat due to the impressive number of amino acids. For this, it is highly appreciated by vegetarians and people who observe the post.

That's what beneficial influence The body has this mushroom:

• Natural antibiotic. Mokhovik Silen in the treatment of many inflammatory processesSince it contains a large number of different vitamins and such a trace element like calcium.
• Low calorie. People who observe the diet are very appreciated by the low calorie content of this mushroom and its ability to quickly saturate the body. Therefore, mokhoviki found wide application in nutrition.
• Easy digestibility organism. Due to the content in it significant number Extractive substances (give mushrooms a peculiar taste and smell), enzymes, the essential oils of Mochoviki quickly and without problems are digested.
• Contributes to improving vision. The presence of vitamins in these mushrooms, in particular vitamin B2, improves the work of the human visual apparatus.
• Strengthening the cover system. Due to an impressive amount useful vitamins And the amino acids contained in the mossies, hair, skin and nails are protected.
• Sedative properties. Due to the presence of vitamins of the group in the Mochov nerve cells The body is updated, which contributes to the good performance of a person.
• Excellent weight loss. People suffering from obesity, this mushroom will give a positive result in terms of getting rid of excess weight. Nutritionists often advise him to those who dream of burning unwanted calories.
• Having useful trace elements. Mineral substances, such as zinc, copper, iron, have a beneficial effect on the overall condition of the organism.
• Reducing the risk of atherosclerosis. Vitamins present in these mushrooms reduce the possibility of impairment of memory and contribute to the improvement of mental activity.
• Relief of the body from slags. The presence of such a component in the groans as chitin helps the removal of harmful substances from the body. These are toxic elements, and salts of heavy metals. Mushroom is an excellent natural antioxidant.
• Body tone. Mokhovik acts as a universal means to support the body, it will help to reduce "no" negative influence Harmful bacteria.

Considering special composition Mushrooms, in particular, the presence of a difficult amino acids, the benefit of the mokhovik, nutritionists are recommended to regularly enter them into their daytime menu. The dishes present in the diet with this product will help not only update the body, but also to improve digestion. Substances in Mochoviki will contribute to improving the work of the brain, memory and get rid of fatigue.

Harm and contraindications to the use of the Mohovik

If you suffer allergic diseases or have a tendency to them, you should be careful, choosing for ourselves with mushrooms, mokhoviki in this case are no exception.

People who have problems with the gastrointestinal tract are necessary to beware of regular use of mokhovikov. Children should not often enter mushrooms into the diet. Todders under 3 years old are strictly forbidden to eat them, they are contraindicated for them.

Lovers quiet hunt"Near the tracks, major events, the roads must be reminded that such a rapid desire can have bad consequences. These mushrooms have the ability to accumulate harmful substances.

Some features that should be considered when using Mochovikov:

1. Adversely affect the work of the gastrointestinal tract. Since Mochoviki is still heavy food, doctors do not advise them to use people with diseases of the gastrointestinal tract. If you have a desire to enjoy fragrant mushrooms, grind them well during cooking.
2. Diseases of the liver. Because of their difficult digestibility, the liver spends a huge amount of energy, as a result of which its work deteriorates.
3. Individual intolerance. People prone to allergies, do not get involved in mokhoviki. If you have intolerance of individual substances, as well as a tendency to disorder digestion - give up this delicacy.
4. . If you have problems with urination, kidney pain arise, and there is sand and blood in the urine, it is necessary to remove the mushrooms from the diet.

Mochoviki, like most mushrooms, cannot be attributed to the most useful and dietary products. For this, there are reasons: poor digestibility, the ability to accumulate harmful substances, the ability to confuse to poisoned. Nutritionists recommend adults to limit the consumption of mokhovikov, and children completely exclude them from the diet.

Recipes Dishes with Mochov

Despite the fact that the mokhoviki are little-known mushroomsIn the cooking they occupy a special place. Their external similarity with stabitors often misleads lovers of "quiet hunting", which do not even guess, with which fungi do they deal with. But who at least once proged their taste - no longer refuses.

Mochoviki are first-class mushrooms, and they can be prepared different ways: dry, cook, marine, fry. The first of the listed methods is one of the most popular. But remember the recommendations on their undesirable preparation with light mushroomsSince the dish acquires in this case a saturated dark color and aesthetically looks no appetizing, although the taste does not deteriorate.

Here is the very interesting dishesuncomplicated in cooking:

• Stew Mochovichki. Even the most inventive gourmets will be surprised how easy and simply prepares this dish for which the prepared mushrooms are needed (most convenient in Kazan) for 2 hours and then fry them on vegetable oil. After a while they need to pour them with water and put a little sour cream (200 g). After all the water evaporates, and the sauce will become a thick consistency, you can serve mossy to the table. Bon Appetit!
• Classic Soup. This first dish has beneficial properties for the body and has excellent taste. This soup is nutritious and low-calorie. For his cooking you need to choke and fry in butter Mochoviki and put them in a saucepan, and then pour water. Next, clean and cut potatoes, put it in a pre-prepared broth with mushrooms. Saclied on oil root parsley, onions and carrots add to the soup. Do not forget to across your taste and cook another half hour until the potato gets. Before you please close this dish, decorate it sour cream.
• Pork with mushrooms. This recipe is useful to any hostess as for festive table.and for everyday meals. You need clay pots. They need to put pork ribs (1 kg), which must be thoroughly washed. Add there onion, Mochoviki and put the seasonings to taste, do not forget about the carnation for the piquancy of taste. Next, it is closed with covers and drive throughout the hour. Enjoy!
• Autumn salad. For cooking this easy dish You need to boil potatoes in the uniform and chopping, then cut the apples, pickled mushrooms and ham (150 g). All the above listed ingredients are mixed and add to celery, parsley and fill in taste to taste. Give it, and you can try.
• Turkey bay. For this exquisite dish You need to boil fresh militants and fill them with water, then we give to cool and add the gelatin to thickening (2 art. l. per 1 cup of beam). After the gelatin wakes up, bring the soup to a boil. With this mixture, we fill in advance prepared molds, with turkey meat and greens at the bottom, as well as mokhoviki. Molds put in the refrigerator and wait for a couple of hours. And you can delight guests such an interesting and delicious cold snack.
• Watrushki. For this satisfying dishes initially need to cook yeast dough. For him, it will take half the liter of milk, 100 grams of oil, 2 eggs, 1 bag of dry yeast and 1 kg of flour. Mix it all, give the test to climb, lay out on the table, sprinkled with flour. Next, divide it into small pieces of sizes. In each part, make a deepening and fill the filling, which consists of potato mashed potatoes, mixed with boiled mushrooms. Deliver the cheesecakes with an egg and put on a baking sheet, lubricated with vegetable oil. Sometimes you can pamper yourself and close to such not a completely low-calorie, but tasty dish.

These mushrooms are little-known for lovers of "quiet hunting", and only real gourmets know and appreciate them for taste and beneficial features. Mochoviki melt quite a lot of secrets: ranging from the habitat and ending with cooking methods.

Most often, mokhoviki can be found in coniferous and deciduous forests. In addition, these mushrooms can be grown in artificial conditions - they feel good in laboratories.

These mushrooms resemble an externally oil and brewer, but the dry surface of the hat immediately produces a mokhovka. Volva and the ring in them are missing. Please note they do not have poisonous fellow.

Watch the video about Mokhovik:

Mochoviki, though they are not popular and famous among mushrooms, but they have already managed to become pets among real gourmets. For their beneficial properties and spicy taste in dishes they appreciate those who tried one day. You can do anything with them: marinate, fry, cook, dry, they are compatible with almost every product that can please the owners. Therefore, we advise you not to pass by and pay attention to these beauties.