Mushroom float - photo and description of what a mushroom float looks like. Gray float - Amanita vaginata Can float mushrooms be eaten?

Kira Stoletova

Floaters (pusher mushrooms) are a species considered theoretically edible. It does not have high nutritional value and belongs to the Amanita genus. These are unattractive specimens both in appearance and taste.

Appearance

The pusher (Amanitopsis alba), according to the description, has a leg 0.8-1.2 cm in diameter, 5-15 cm in height. The color is white or gray. Mushrooms of the saffron floater type (Amanita crocea) differ from gray floaters (Amanita vaginata) in the color of the cap.

The surface of the cap of different species of mushroom float has a variety of colors: gray, yellow, orange. The cap of an adult individual reaches 4-9 cm in diameter. In juveniles it is bell-shaped, in adults it is already flat, and occasionally flat-convex.

The plates of the hymenophore floats are white, they are free and frequent. The spore powder is also white. The spores are spherical, non-amyloid, their surface is smooth.

Irina Selyutina (Biologist):

Along the edges of the cap, scars are clearly visible - traces of the attachment of plates and platelets to its underside. On the surface of the cap there may be flakes that can be easily separated from the skin - filmy or resembling warts in appearance.

The leg of the floats (pushers) can be either bare or covered with a flake-like coating, or have a pattern of thin (to match its surface) scales. Despite the fact that the mushrooms are fly agarics, the stem does not have a tuberous swelling at the base and is separated from the cap quite easily.

The lower part of the leg is immersed in a well-developed volva, which in turn is located quite deep in the soil. But with age, the Volva can sometimes disappear. There is usually no ring on the stem.

The float mushroom is similar to the fly agaric even in its chemical composition, but some scientists refuse to consider them related species.

Kinds

Gray float mushroom is an edible species. It is noticeable due to the gray color of the fragile cap, 4-8 cm in diameter. Its central part is a darker, richer shade. It has an ovoid-bell-shaped shape, sometimes flat. The edge is ribbed all the way around. Leg height 5-12 cm. Colors - white, beige, gray. The plates are white and loose. These mushrooms grow in late summer and early autumn, singly or in large numbers at a short distance.

There is a possibility of encountering the following species:

• Float (pusher) yellow-brown: it has an unusually colored cap. Its edges are white, towards the center they change from brown, orange shades to dark, almost black in the central part.
• Saffron float (pusher): It is distinguished by a saffron and orange cap, which has a dark color in the central part. The legs also have this shade. The plates are often yellow. They grow rarely, preferentially in swampy areas (singly and in groups).
• Float (pusher) umber yellow (Buttarra's fly agaric): in the central part of the cap they are dark in color, while their edges are yellow or brown. The leg also has this shade. There are small scales on it.
• Float (pusher) white: representatives of this species have a stalk with pale scales, on which is located an ovoid or flat-shaped cap with a small bump in the central part. Its size reaches 10 cm in diameter. The flesh is white, but fragile and crumbles quickly. This species grows in mixed and deciduous forests, near birch trees.
• Float (pusher) snow-white: perhaps the smallest species. Its leg has a height of 7-10 cm, and the cap is 3-7 cm in diameter. Young individuals have flakes covering the surface of the cap. Over time, they disappear, and the shade of the leg also changes: white becomes gray.

Beneficial features

Pushers are nutritious. They have special biologically active components called betaines. Betaines are beneficial for humans because they affect the metabolic process in the body. The composition is similar to that characteristic of float and porcini mushroom.

Pusher contains many vitamins, especially group B, and other microelements, as do other edible types of fly agarics.

Contraindications

This species does not pose a threat to human life and health. According to the description, it looks similar to a toadstool, so there is a high risk of confusing these mushrooms. In this case, intoxication of the body will occur. It is also possible to get poisoned from the float if it was collected near industrial areas or roads: it quickly absorbs toxic substances from the environment.

You should not eat mushrooms if you have a number of diseases:

• diabetes;
• poor kidney and liver function;
• hypertension.

The mushroom is excluded from the diet if there are allergic reactions to this particular species.

Application

The float is unattractive in appearance, tastes fresh, with bitterness, so it is not particularly popular among mushroom pickers. Collecting, transporting, processing and cooking with this species is not easy: the structure of the mushroom is fragile and brittle. At the same time, it is extremely popular in dietary nutrition.

In cooking

The float is used in cooking after preliminary cooking. It's great for drying. Amanitopsis is used for preparing first and second courses and appetizers.

The process of preparing pushers is no different from preparing other types. To begin with, they are delicately cleaned of dirt and washed with plenty of water. The next step is to cook for about an hour. It is possible to salt or marinate Amanitopsis without resorting to soaking or scalding in advance.

A lot of mushrooms grow in our latitudes, but few take it seriously to collect them. This is a delicate matter, requiring experience and certain knowledge. After all, even in an ecologically clean forest wilderness you can see a “dubious” mushroom, which seems to be similar to the inedible one, but at the same time differs from it. One of these types is pushers, which deserve a separate description.

General information

Pushers, they are floats- this is a whole section of mushrooms from the genus Amanita. Because of this “kinship” they are classified as conditionally edible.

Floats are considered medium-sized mushrooms. Here they are Key Features:

1. hat grows to a maximum of 10-12 cm in diameter and can have a bell-shaped or rounded-conical shape. As it grows, it becomes flat, and a characteristic tubercle is visible in the center.
2. The most meaty central part, while the edges are thinner.
3. Cap color may be white, gray, brown, brown or orange. Either way, the top is smooth and shiny.
4. Thin and brittle pulp when cut, it practically does not change color, remaining white (although a creamy tint is sometimes noticeable near the edges of the cap).
5. Leg 6-15 cm high and up to 2 cm in diameter - smooth, or covered with ornaments (fine plaque). In the lower part it expands a little, but without the swelling usual with other mushrooms. Colors: white, gray or to match the hat.
6. H thick convex plates. In places of expansion, small plates are visible. In “young animals” they are white, while in older specimens they have a yellow tint.
7. Film residues(volva) are immersed in the soil and visible at the base of the mushroom. Their wide bag-like shape catches the eye.

Experienced mushroom pickers know that edible pushers have another characteristic feature, namely the absence of a ring on the stem. Many are misled by the film or warty flakes on the cap - they are quite rare and can be easily removed.

The nutritional value

Due to their nutritional qualities and degree of absorption by the body, floats are classified as mushrooms, rarely eat(the so-called IV category). That is, they are not of particular value.

On the other hand, they still contain basic proteins, fats in the form of polyunsaturated acids and carbohydrates. There are B vitamins, as well as relatively large amounts of phosphorus and potassium.

Like all mushrooms, they are considered low-calorie (20-30 kcal per 100 g, depending on the type and processing).

Where can I meet

In regions with a temperate climate, pushers grow in light forests of various types (coniferous, mixed, deciduous). They are also found on well-lit edges or simply in tall grass.

Did you know? In the forests of North America, black floats grow, which are called royal floats for their size: the diameter of the cap is 15 cm (and this is with a stem length of 25-27 cm).

Some species grow alone, while others tend to grow in groups. The floater mushroom can often be seen in peat bogs and acidic soils. Another favorite location for some species is closer to the trunks of coniferous trees or birch trees.

Types of mushroom

The most common edible species is grey pusher

It can be recognized by the gray or ocher color of its small (4-8 cm) and fragile cap. Closer to the center the shade darkens. The shape is ovoid-bell-shaped, less often flat, but always with ribbed edges.

The leg (on average 5-12 cm) is placed in a white volva and has no ring at all. Variations of its color are white, beige, gray. The plates are free and white in color.

The best time for collection is from July to October. They grow singly, which is compensated by large numbers.

In the forests there are also specimens of other lines with similar sizes, namely:

1. Yellow-brown, which is interesting with its hat. White at the edges, it gradually changes color to brown, and a little higher orange tones are added, which become dark in the center. The volva is brownish at the base, and there is never a ring on the leg.


2. More rare saffron. The main difference is the saffron-orange cap with a darkening in the center. The same color is inherent in the leg (as well as white). The plates are often yellow in color. It is found less frequently, mainly near swamps (both singly and in groups).


3. Umber yellow(aka Battarra's fly agaric) with a dark center and a yellow-olive or gray-brown “border”. To match the cap and the leg with small scales, immersed in a light gray volva.


4. White. An ovoid or flat cap with a tubercle in the center (sometimes up to 10 cm in diameter) rests on a stalk with pale scales. The whitish pulp is brittle and crumbles well. A rare species, it grows in mixed and deciduous forests, near birches (with which it forms mycorrhiza).


5. Snow-white. This is the smallest species - with a stem of 7-10 cm, the size of the cap ranges from 3-7. Young mushrooms have characteristic flakes. With age, they disappear, and the color of the leg also changes: from white it turns into dirty gray. This line has been little studied, and even experienced mushroom pickers usually avoid it.

Rarer varieties are presented membranous, olive green And lead gray copies. The names indicate the main differences between the mushrooms. True, due to inexperience, they can easily be confused with poisonous species.

Important! If the mushroom is in doubt, do not eat it under any circumstances.

How to distinguish from inedible and poisonous mushrooms

One of the reasons for the low popularity of pushers is their resemblance to inedible lines(especially with fly agarics and toadstools).

When going on a “silent hunt” in order to collect floats, it is worth remembering main characteristics of species edible:

1. No ring on the leg. The edible mushroom does not even have it in the form of barely noticeable outlines.
2. The same applies to bearded belts.
3. Remains of the film-cover that protects the cap during the growth period.
4. Pronounced scars on its edges (in poisonous fly agarics they are barely visible).
5. Fragility of the stem and cap. This is a disadvantage during transportation, but a sure way to determine what kind of mushroom you have in your hands. An edible specimen is easily damaged - both the cap and the thin stem crumble.

Did you know? Mushrooms are extremely tenacious: they are not afraid of either radiation or high (up to 8 atm) pressure. Moreover, experiments in low-Earth orbit have shown that they survive at altitudes of up to 30 thousand m.

You can also distinguish a toadstool from a toadstool by smell - in the latter it often acquires sharp, sweet-sweet notes (while an edible mushroom does not give a noticeable aroma).

Video: how to distinguish pushers from inedible and poisonous mushrooms

Use in cooking

Gourmets are not particularly fond of these mushrooms: taste qualities they are very mediocre, without much “zest” (the only exception is the white type with a more subtle taste).

There is a reason for this: during growth, resin-like compounds accumulate in the fruiting body, which, if improperly prepared, are harmful to the stomach.

To avoid such difficulties, it is imperative Preliminary processing mushrooms in several stages.

Taxonomy:

• Division: Basidiomycota (Basidiomycetes)
• Subdivision: Agaricomycotina (Agaricomycetes)
• Class: Agaricomycetes (Agaricomycetes)
• Subclass: Agaricomycetidae (Agaricomycetes)
• Order: Agaricales (Agaric or Lamellar)
• Family: Amanitaceae
• Genus: Amanita (Amanita)
• View: Amanita vaginata (Grey float)

Synonyms:

• Amanita vaginalis

• Amanitopsis vaginata

(lat. Amanita vaginata) - a mushroom from the genus Fly Agaric of the Amanitaceae family.

Hat:
Diameter 5-10 cm, color from light gray to dark gray (often with a bias towards yellowness, there are also brown specimens), the shape is first ovoid-bell-shaped, then flat-convex, prostrate, with ribbed edges (plates are visible), occasionally with large flocculent remains of a common blanket. The pulp is white, thin, rather brittle, with a pleasant taste, without much odor.

Records:
Loose, frequent, wide, pure white in young specimens, later turning somewhat yellow.

Spore powder:
White.

Leg:
Height up to 12 cm, thickness up to 1.5 cm, cylindrical, hollow, widened at the base, with an inconspicuous flaky coating, spotted, somewhat lighter than the cap. The vulva is large, free, yellow-red in color. The ring is missing, which is typical.

Spreading:
The gray float is found everywhere in deciduous, coniferous and mixed forests, as well as in meadows, from July to September.

Similar species:
This mushroom can be easily distinguished from poisonous representatives of the genus Amanita (,), due to the free sac-like vulva, ribbed edges (the so-called “arrows” on the cap), and most importantly, the absence of a ring on the stalk. The gray one differs from its closest relatives, in particular, from the float of the same name.
(Amanita vaginata var. alba) - an albino form of the gray floater. It grows in deciduous and mixed forests with the presence of birch, with which it forms mycorrhiza.

Edibility:
This mushroom is edible, but few people are enthusiastic: the very fragile flesh (although not fragile than that of most russula) and the unhealthy appearance of adult specimens scare off potential customers.

Notes:
In general, this entire group of ringless amantite mushrooms, which many classify as a separate genus Amanitopsis, produces some strange impression: one would like to call them “tame fly agarics.” In fact, they all start out like real combatants - beautifully and uncompromisingly. Then…

It’s clear what they can be compared to. With these special striped flies that resemble wasps. No danger - but at the same time no charm.

Mushroom Float, although an edible and tasty mushroom, is quite capricious. Mushroom Floats, photos of which we will give below, are quite fragile, do not withstand transportation well, and do not withstand storage. You will find a description of the types of float mushrooms below.

Mushroom Float - photos and descriptions of varieties

Gray float (Amanita vaginata) - description of the variety

The mushroom cap of the float (5-12 cm) is gray, with ribbed edges. A rather tall mushroom with very brittle flesh. The leg is hollow, without a ring. At the base of the leg there is a free and wide volvo. The taste is pleasant. The species is distributed throughout the country. A good edible mushroom.

The cap of the floater mushroom is gray or grayish-brownish with clear scars around its circumference. At first the cap is bell-shaped, later it becomes flat-convex. On the outer side, as a rule, there are no remains of the spathe, since the general spathe remains almost entirely at the upper part of the base of the leg, forming a free and wide volva. The leg is tall, thin, hollow, without a ring. The pulp is very fragile (in a basket with other mushrooms it breaks into small pieces). The gray floater is larger and fleshier than other types of floater mushroom. The floater mushroom is widespread throughout the country, starting in June, and is found in dense forests and groves.

Gray float is a good mushroom for stewing and frying. Does not withstand storage. Collect and transport carefully so that the mushroom does not crumble. Not suitable for conservation.

Yellow-Brown Float (Amanita fulva) - description of the variety, what it looks like

The cap of the float mushroom (5-8 cm) is yellow-brown. The remaining features are like those of a gray float, but of a more delicate structure. The mushroom is distributed throughout the country. Grows in taiga forests. A good edible mushroom. It grows in pine forests, lichen and rocky pine forests, as well as in swampy forests.

The white float (Amanita alba) is larger in size - and very similar to the white toadstool. To avoid mistakes, it is better to refuse to use a white float, which is rarely found in our deciduous forests.

There are several types of float mushrooms, differing only in size and color. All of them are edible and can be used without prior boiling.

Features and description of the white float. List of valuable substances in the mushroom and their effects on the body. Recipes for preparing delicious dishes and useful information.

The content of the article:

White float is a mushroom of the Amanitaceae family, genus Amanita. Another common name for it is snow-white float. It is conditionally edible and can be eaten after heat treatment or salting. It is distinguished from its poisonous counterpart by a convex umbrella-shaped cap with a porous structure. Its diameter is about 6 cm, there is a noticeable tubercle on top, and the skin is white. The pulp is not hard, without any special taste or smell; it darkens when cut. The stem here is almost always smooth and high, up to 2 cm in diameter. Externally, this mushroom is very similar to the pale toadstool or the stinking fly agaric. Only young specimens are suitable for eating; old ones taste bitter. The former are suitable for frying, boiling, stewing, baking, salting and drying. They are collected from July to September in deciduous forests.

Composition and calorie content of white float

This mushroom contains a lot of water and dietary fiber, ash and sugars. There are also several types of vitamins and 8 minerals. Their quantity may vary depending on the cooking method; when frying, more than half of all substances are lost. The most useful float remains after salting.

The calorie content of white float per 100 g is only 24 kcal, of which:

• Proteins - 3.1 g;
• Fats - 0.8 g;
• Carbohydrates - 2.2 g;
• Dietary fiber - 2.1 g;
• Ash - 0.7 g;
• Water - 87.1 g.

Vitamins per 100 g:

• C, ascorbic acid - 10 mg;
• PP, nicotinic acid - 0.289 mg;
• B1, thiamine - 0.09 mg;
• B2, riboflavin - 0.4 mg;
• Beta-carotene - 15 mg;
• E, alpha-tocopherol - 0.9 mg.

Minerals per 100 g:

• Iron, Fe - 2.9 mg;
• Phosphorus, P - 38 mg;
• Potassium, K - 250 mg;
• Sodium, Na - 8 mg;
• Magnesium, Mg - 9 mg;
• Calcium, Ca - 10 mg;
• Manganese, Mn - 0.33 mg;
• Zinc, Zn - 0.55 mg.

Mono- and disaccharides in the white float - 0.9 g per 100 g.

Replaceable and essential acids per 100 g:

• Leucine - 0.15 g;
• Threonine - 0.13 g;
• Valine - 0.078 g;
• Phenylalanine - 0.22 g;
• Cysteine ​​- 0.31 g.

Important! Due to the fact that white float contains protein, it can be an excellent substitute for meat and fish.

Useful properties of white float

This mushroom is recommended to be included in both regular and dietary menus, since it is low in calories. It is impossible to gain weight from it; it quickly satisfies hunger and saturates the body with moisture. The benefits of white float will be especially great for the heart, blood vessels, kidneys, pancreas, stomach and other organs. It has a beneficial effect on all human systems - digestive, nervous, etc.

This mushroom produces a number of health effects:

1. Improves skin appearance. It acquires a healthy appearance and color, stops peeling and itching, is properly moisturized, and heals faster if its integrity is damaged. All these effects are made possible due to the presence of a large amount of potassium in the float, which accelerates the treatment of dermatological diseases.
2. Strengthens the immune system. This is not surprising, because the mushroom contains ascorbic acid (vitamin C). It is necessary to restore the body's defenses and increase its resistance to viruses and infections. As a result, a person becomes less susceptible to sore throat, flu and other ENT diseases. This becomes of great importance in winter.
3. Normalizes metabolism. Since the float contains a lot of fiber, it gently cleanses the intestines of toxins and fecal residues. Its benefit lies in the fact that it restores the water-salt balance. All this together improves metabolism, so you can avoid obesity.
4. Restores heart function. To do this, you need to eat foods rich in phosphorus and magnesium, and this is exactly what the white float is. Its regular use allows you to normalize blood flow, lower blood pressure, and remove excess cholesterol.
5. Slows down premature aging. The mushroom is a powerful antioxidant that protects cells from the harmful effects of free radicals and heavy metal salts. As a result, they are destroyed more slowly, and the appearance of new, “healthy” red blood cells accelerates. In this regard, the skin remains elastic and smooth, retains its natural color and shine.
6. Improves bowel function. The white float softens the walls of this organ, soothes them and tones them. It gently removes toxins and feces from it, speeds up the digestion of food and its absorption. Its use is a reliable way to protect yourself from the development of colitis and gastritis. This benefit is due to the fact that the product contains plant fiber. We can talk about its benefits for the gastrointestinal tract because it contains a lot of fiber, water and vitamins.
7. Strengthens joints. In order for them to always remain healthy, the body needs calcium. This mineral substance is present in sufficient quantity in the float. Thanks to this, the mushroom reduces the likelihood of developing rheumatism, arthrosis, polyarthritis, and osteochondrosis. Considering this, it will be useful for pregnant women, the elderly and children, who most often suffer from calcium deficiency.
8. Improves vision. The presence of beta-carotene in the composition allows the mushroom to provide this effect. It has been proven that this vitamin prevents damage to the mucous membrane of the eyes by bacteria, retinal detachment, clouding of the lens, and the development of myopia and farsightedness. You can also use it to relieve fatigue when sitting at the computer for a long time.
9. Increases hemoglobin levels. The great benefit of white float in this case is explained by the fact that it contains iron, folic and ascorbic acids, which work only in conjunction with each other. Due to the saturation of the body with them, an increase in the number of red blood cells and other improvements in blood counts occur. As a result, general malaise, dizziness, nausea, tingling in the extremities, and hypotension disappear.

The white float has antifungal, regenerating, bactericidal, anti-inflammatory and soothing properties.

Note! The most useful is a float boiled or baked on a grill, because carcinogens are formed in it during frying.

Harm and contraindications to the use of white float

These mushrooms themselves are not dangerous to humans, because they are conditionally edible. But when collected, they can be confused with their false brother, the toadstool. If you eat it, intoxication will follow. You can also be poisoned by floats collected near industrial enterprises and highways. The explanation for this is very simple: it easily absorbs harmful substances from the air. It is also worth remembering that it is not recommended to eat mushrooms that have not been boiled beforehand.

Eating as little float as possible is necessary in the following cases:

• Diabetes. The amount of float consumed should be reduced because it contains mono- and disaccharides. These substances increase blood glucose levels and can lead to dizziness, nausea, weakness, and cardiac dysfunction.
• Deterioration of kidney function. Since there is too much water in the float, it puts a strain on this organ and the bladder. As a result, frequent urge to urinate and back pain may be bothersome.
• Hypertension. You should be careful here because the mushroom is a source of considerable amounts of water. With high blood pressure, this can lead to puffiness under the eyes and on the legs.
• Liver problems. It is necessary to minimize the amount of mushroom consumed in case of hepatitis of various types, cysts, and fatty hepatosis. Those who suffer from these diseases may experience constipation or diarrhea and indigestion.

Strict contraindications for the use of white float come into force when there is an individual intolerance to it. In this case, if you ignore this problem, there is a high probability that your stomach will hurt, diarrhea or colic will begin. It is also important that the mushroom is considered a difficult product for the stomach, which is not recommended to be included in the menu for patients with stomach ulcers. It takes a long time to digest and, if consumed before bed, can cause severe discomfort, nausea or even vomiting.

Important! Fried mushroom should not be given to children under 10-12 years of age and to pregnant women with severe toxicosis.

Recipes for dishes with white float

This mushroom is an excellent ingredient for first and second courses. With his participation, various soups, pasta, cereals, and salads are prepared. The float can be safely baked in the oven or on the grill, fried, stewed, pickled, or canned. It can be used as a filling for pies, dumplings, pancakes, pies. This ingredient is great for combining with fish, meat, and vegetables.

We have selected several interesting recipes for you:

1. Soup. First, soak the mushrooms (350 g), leaving them in warm water for 1 hour. Then boil the smoked ribs (200 g) and potatoes (3 pcs.), fry onions and carrots (1 pc. each). Then combine it all, add water and cook over high heat. When the broth boils, reduce the gas and add fresh or canned green peas to the pan. Keep the soup on the stove for another 20 minutes, then add salt, pepper, sprinkle with tofu cheese (60 g) and chopped dill. Before serving, you can top it with sour cream.
2. . First of all, leave it (1 kg) in water so that it lies in it for about an hour. Then boil the mushrooms, taking into account that heat treatment should take at least 20 minutes. After that, take them out, dry them, chop them and fry them. Next, sauté potatoes (1 kg), cut into strips. Then combine these two ingredients, salt and pepper them, pour sour cream (1-2 tablespoons). Transfer the mixture into a baking dish greased with vegetable oil and place in the oven. Here the dish should be kept for about 25 minutes. It is served with pasta, cereals, and potatoes.
3. Stew. Wash and peel onions (2 pcs.), carrots (2 pcs.), peppers (1 pc.), tomatoes (3 pcs.) and cauliflower (300 g). Fry all ingredients except the last one in oil. Boil the cabbage, separate into small pieces and add to the rest of the ingredients. Now take care of the mushrooms, of which you need no more than 300 g. Wash them, peel them, boil them, fry them and combine them with the resulting mass. Next, add salt and pepper and simmer over low heat, leaving it on the stove for 30 minutes. The second half of this time the mixture should be covered. Before turning off the burner, sprinkle the stew with grated garlic and dill.
4. White float in cream. Choose a dairy product that is thick enough to hold a spoon in it. Soak the mushrooms 1-2 hours before cooking, then dry them, slice and fry. Then add hard cheese (80 g), ground black pepper and salt to taste, cream (3 tbsp), lemon juice (10 drops) and white wine (1 tbsp). Simmer this mixture over low heat for 20 minutes.
5. Pickling. Boil the white float (20 minutes), which will be enough for 1 kg. Then cut the white onion (3 pcs.) into rings, and carrots and bell peppers (2 pcs. each) into strips. Also chop the peeled horseradish root (half). Place all this in sterilized jars, then add boiled mushrooms, pre-cut, into it. Pour 2 tsp on top of a 0.5-liter jar. salt, a pinch of sugar and pour 1 tsp. vinegar. Now add black peppercorns (5 pcs.), laurel leaves (3 pcs.) and currant leaves (5 pcs.). After all this, all that remains is to roll up the cans and lower them into the basement when they cool down.

Important! Soaking the mushrooms before cooking is not necessary at all, it just makes them softer and juicier.

This mushroom is found in Germany, Switzerland, Ukraine, Belarus, Kazakhstan, England, and France. Large colonies are found both in the valleys and high in the mountains. Most often it can be seen under oak, birch, and ash. It is not very popular among mushroom pickers, since its nutritional value cannot be compared with other forest dwellings.

The float goes on sale very rarely, as it is not suitable for transportation. During collection, its caps and legs can be easily injured due to fragility.

The white float does not have a strong taste, so it is recommended to supplement it with other products. When preserving, it is worth putting currant and laurel leaves in a jar.

This mushroom can easily be confused with the white fly agaric. They are distinguished from each other only by the absence of a clearly defined ring around the cap at the first one.

In its raw form, this ingredient for a variety of dishes is stored in the refrigerator at a temperature from +5 to 0°C. Its shelf life is no more than a week without preliminary heat treatment. If it needs to be increased, the float is preserved or dried.

Watch the video about the white float:

By choosing the white float recipes that suit you, you can add variety to the menu and take care of your health. Of course, it is very far from boletus or milk mushroom, but this is also a very worthy choice!