White raw materials. Nutritional value and calorie. Choomed chops

Syrozhka is the mushrooms of the Basidiomycete Department, the class of agaricomycetes, order of rungular (RUSULL, SWOOL), family raw materials, kind of cheerful (lat. Russula.).

Naught russian name Mushrooms received due to the fact that many of them can be eaten after a daily salmon. Some raws can be raw, but there are bitter taste species that it is desirable to soak before cooking to remove bitterness. The Latin name of the genus originated from one of the colors of their hats: the word "russulus" is translated as "reddish".

Syroezhka: description and photo of mushrooms. What does the crude look like?

Hat

The fruit body of the cheese makes the hats and legs. The shape of the hats changes as they grow and developed. In young raws, it happens a semicircular, almost spherical, semi-shaped; Then it becomes a convex or convex-prostrate, and old mushrooms are flat with a concave middle or funnel.

The edges of the hats in different types of cheese makers can be rifled, wavy-curved, tubercles or smooth, changing with age. At some kind of edges are straight, others are lowered or raised. Hats sizes range from 2 to 15 cm.

Skin, covering a hat, even in mushrooms of one type can be:

• or smooth, wetted and adhesive;
• either dry, matte, gently velvety.

The adhesive surface can be filled with time, and sometimes it is dry initially.

Skin from the meakty cap is lagging behind in different ways:

• easy (in the raw birch (lat. Russula. betularum.);
• up to half (in raw solar (lat. Russula. solaris.);
• only around the edge (the raw gold (lat. Russula. aurea.).

The color of the raw hat includes almost all shades of the solar spectrum: red, yellow, green, purple, bluish, brown. The color is not always monophonic: sometimes it is with uneven stains and various color transitions, as if burning in the sun.

Hymenoform

Gimentaphor of the crude, or the bottom surface of the cap, consists of wide or narrowly surprised plates having different lengths, thickness, frequency and color. Raw plates can be white, light yellow, light cream, slightly pinkish, ocher, lemon yellow.

Leg

More often there are raw materials with cylindrical, right-shaped legs, less often - with spindle-shaped (raw olive (lat. R.. olivacea.), Bulavovoid (Golden Sweeper (lat. R.. aurea.), cylindrical, but narrowed to the base (food cheese, or edible (lat. R.. vesca.). The leg is attached to the middle of the hat. It changes to the pulp with age, in young mushrooms she can be made, that is, loose, apparent or dense. As the cavities appear in it, it becomes spongy and fragile. The color of the leg happens both light: white, yellowish, creamy, pinkish, and dark: gray or brown. In its foundation, rusty stains may be present, such as the grove in green (lat. R.. aeruginea.). The surface of the leg is smooth, naked, silky or velvety, with age can be slightly wrinkled.

Flesh

The flesh of the caps, mostly white or very bright shades; thick or thin; Not smell or possessing a weak aroma and a different flavor. With the fracture of the fruit body, the milk juice does not stand out.

Plates, pulp and legs of raws are very fragile. Spruce and fragility of these mushrooms give spherocists - special groups of bubble cells that are in a fruit body.

Spore powder

Different color and spore powder of raw materials: white, cream, light cream, yellow, light-ocher.

Where and when growing raw mushrooms grow?

Syroezhka is one of the most common mushrooms. They grow in Europe, Russia, Asia and America: from the Arctic to the tropics, but in the overwhelming majority are inhabitants of medium latitudes. Some species are even in Africa.

Symbodies live in symbiosis, i.e. mutually beneficial partnership, with many types of trees (depending on the type of mushroom) (oak, beech, spruce, rabb, birch, poplar, linden, pine, alder, ox), and in some cases with shrubs and herbatous plantsAnd therefore are widespread in all types of forests: coniferous, deciduous, mixed. Different species prefer various soils: moisturized, sandy, wetlands. Mushrooms are fruiting from spring to autumn, but the main season of the cheesecakes is August-September, since at this time they appear most actively.

What are the raw materials: species, titles, photos

Among the existing diversity of cheesecakes, the number of which in different sources is from 275 to 750, it is quite difficult to determine the specific appearance. An ordinary mushroom can recognize only 2-3 dozen species, in other cases it is necessary to contact a specialist and even use chemical analysis. Externally, the cheek can be distinguished in the shape of a hat and legs, the structure of the underwood layer, as well as the color of the skin and the pulp of the caps and legs, plates and the spore powder. Syroezhka have a large fragility, and from these quality of globes (lat. Lacta.rius.) They differ in that when cutting and pressing do not emit Milky Juice.

Mushrooms of the genus Russula are divided into:

• edible;
• conditional and edible;
• inedible.

Below are some varieties of raw materials included in each of these categories.

Edible cheesecake

Edible cheesegings are quite tasty mushrooms. They can be eaten in fried, salty, pickled, and some even in raw form. The main thing is to know how they look.

• Green cheese(lat.Russula Aeruginea. ) - Edible cheese. It has a burning taste that disappears during boiling. The shape of the cap is originally semi-odd, then convex-prostrated, and after flat, with an abscessive middle, 4-9 cm in diameter. The hat is light along the edges and dark in the middle, has green, olive green, yellowish green color, Often with rusty brown spots. The same speakers are covered with a leg, the height of which is 4-7 cm, and the diameter from 1 to 2.5 cm. Plates of white or creamy color. Spores cream. Heat sticky, places separated easily. The pulp of this raw white, non-changing color on the cut. Special smell has no mushroom. Green cheerful It grows in the forests of any type from June to October.

• Yellow cheese (light yellow, pale yellow, bright yellow) (lat. Russula Claroflava.) He got a name in the color of his hat, which has a convex at the beginning and flat as the form grows. In the diameter of the hat reaches 8 centimeters. The leg is cylindrical or barrel, with age changes the color from white on gray. White plates as the mushroom agrees become grayish black. Light raw pulp on a cut gray. It has a soft or astringent taste, but is devoid of smell. Spore powder light-ohloque color. Skin is partially removed.

The mushroom grows by small groups on wet, mossy soils, under populas, birch or alder. This crude is not very tasty, but quite edible.

• Food cheese (lat.Russula. vesca. ) - One of the most common types of mushrooms. Its hat with a diameter of up to 10 cm dry, sometimes tone-degraded, with a smooth or weak edge, with uncompressed or weakly trimmed skin. The skin often does not reach the edge of the Hat 1-2 mm. It is pink, white-pink or burgundy red, in most mushrooms with large white spots. The plates are frequent, branched near the legs, white or yellowish-white. The leg is pink, cylindrical, the book is drowning. The flesh is pretty strong, white. This edible cheesezhka Cook, fry and sys.

• Raw raw, fragrant, purple,or Selenic (Lat. Russula Xerampelina.) - Edible mushroom, fully justifying the name "Syroezhka", as it can be in the raw form. HAT, diameter from 6 to 15 centimeters, first convex, then flat-intended and straight. The color of the hats, depending on the tree, under which this crude grows, is different.
  • Under coniferous trees It is red with wine, carmine, brown or purple shades.
  • Under oaks - red-brown, pink or olive.
  • Under the birch - yellow, yellowish green, with purple edges.

The skin of the hats first the mucous, then velvety, from the pulp behind half. White pulp, with age acquires a brown tint, and in the reaction with iron sulfate becomes green. The leg is drowned-reddish, with a pink shade, raging with age, 4-8 centimeters high. Disputes yellowish-cream. The taste of young raws a little sharp, later inexpressible. The smell, on the contrary, is unobistant at the beginning, with time it becomes a herd. Grown raw materials from August to November in coniferous and deciduous forests.

• Bolotnaya cheese (Lat. Russula Paludosa.) , folk name - Poplavukha. This is the most big mushroom kind of cheesecakes, with a diameter of a hat to 16 cm, with a leg 10-15 cm height and 1-3 cm with a diameter. It has a convex orange-red hat with a slightly pressed yellowish middle. The fruit body is covered with dry skin, becoming slightly adhesive with wet weather. Swamp plates white, yellowish or light golden. The pulp of her pink, seating with age, having a pleasant taste. Edible swamp rashes grow big groups On sandy soil of coniferous forests.

• Greenish cheeseor Scaly (Lat. Russula Virescens.) - Edible mushroom, one of the best for use in the food species of the family of raw materials. The mushroom hat is large, up to 14 cm in diameter, with velvety, but quickly cracking on the scales with skin. Shape it, like many raw materials, is changing with age. Young mushrooms have a spherical, in large raw materials of her middle becomes concave. The color of the hat represents a mixture of green, yellow, blue, oath, copper and olive shades. White leg, with brown scales downstairs. Plates are white. Mushroom is fleshy, with a sweet walnut flavor and odorless. The pulp it is dense and brittle, on a slice of white turns into a rusty. Grow greenish china or groups, preferring space under oaks, beech and birch in deciduous and mixed forests.

• Blue rawor Lazorous (Lat. Russula Azurea.) - View growing under coniferous trees, more often under fir. Diameter of the mushroom hats from 3 to 10 cm. It is convex in early age and flat with a concave middle to the moment of ripening dispute. Hat has a color of different shades purple color With a bluish impurity. White legs, velvety. Skin with a Sizem Rock, removed. Spore powder white. Blue crotch is edible mushrooms with a pleasant taste.

• Fabricated feedingor Chernushka frequency (Lat.Russula. dENSIFOLIA ) - Mushroom genus of cheesecakes. The diameter of his cap is less than 20 cm. Whitish pulp on the section will first blush, and then becomes a brown and black. Plates are light. As the outer color of the mushroom changes from grayish to olive, brown and brown. Programmer is growing in southern regions in wide and coniferous forests. The extract of this cheese is used in medicine.

• Sreeting gray (Lat. Russula. grisea. ) - The earliest of the cheese makers. Growing large groups in bright pine or large forests, on fresh, sandy soils, from June to August. Its hat from 5 to 12 cm with a diameter, traditional for raw molds: convex in young mushrooms and flat, funneloidal in older. Its bluish, gray, dirty-gray or dirty-violent-gray, brighter to the edge and dark in the middle. Light leg. Skin is removed to half a hat. Sweeper pulp tight, white color, odorless, unplaced or weakly.

• Refrupt white,or Dry germ (lat. R. u. ssula D. e. lica. ) . Synonyms: a tear, a pleasant cheerful, excellent. White fods are often found in coniferous and deciduous forests in the northern part of the forest zone of Russia. Grow from July to October. A diameter with a diameter of up to 20 cm first flat-convex with a curved edge and reducible in the middle, then a funnel-shaped with a straightening edge, pure-white, sometimes with brown-eyed spots (subapalities), first thinner, then naked. For white, the program is characterized by the presence in the center of the cooled soil particles.

The feet in the mushroom up to 5 cm long, smooth, first solid, then the hollow, white, thinner. White flesh, it does not change on a break, in the fabric, the hats is not caught, in the plates bitter. The records are descending, narrow, clean, to the outer edge are sometimes flavored, split, white. Disputes colorless, ovate-rounded. Usually this mushroom is solid. Salted fods is good for taste and has a pleasant white color.

Conditionally edible raw

Conditionally edible raw materials can be eaten only after heat treatment and in no case cannot eat in the raw form. This group includes:

• Black cheese, fodder black,or Chernushka (Lat. Russula adusta.) it has a dirty white and gray in youth and brown in maturity color of the hat. The leg is lighter. Dirt-gray plates, disputes colorless. The pulp first pinking, and then the heat-gray on the cut, on the leg is black with pressure. A young mushroom hat is broken, then with a funnel in the center. Hat diameter from 5 to 15 cm. The taste of the mushroom is soft, the smell is unpleasant. Black crops grow, mainly in pine forests from July to October.

• Syroggy cheese (Lat. Russula Ochroleuca.) He has many similar species epithets: pale-ocher, pale yellow, lemon, oath-yellow, oath-white, hidden yellow. Coloring the cap corresponds to the name, its diameter is 5-12 cm. Hemisphere first, then it becomes convex. The skin of the fungi of this species is easily separated by stripes. The legs are white with a brown tinge, a height of 3 to 8, with a diameter of 1 to 2.5 cm. Plates and disputes are white or creamy. Ovrivy cheesegings are conditionally edible mushrooms that are often found in european forests All types.

• Rose cheese, beautiful,or Rosid (Lat. Russula Rosea.) – conditional edible mushroom. Named in color hats, although it is not actually pink, but has shades from red to pinkish and can change under the influence of weather to pale lemon. The diameter of the cap is from 4 to 12 cm. The shape of its semicircular, with time flat-prostrated with a concave center. Skin from the pulp the hat is not separated. Height legs from 3 to 8 cm, diameter - from 1 to 3 cm, its white or pink color, approximately like a hat. Plates are pinkish or cream, sometimes closer to the legs are reddish. White flesh with sweet odor, dense, but brittle. The spore powder has light shades Owl or cream color. Pink raw materials are growing alone or groups, from July to October, mainly in gliding, but sometimes in coniferous forests, on well-drained soil.

• Birch cheese (Cooked birch) (Lat.Russula. betularum. ) - Conditionally edible mushroom, which has a flat hat from 2 to 5 cm in diameter. The color is the most diverse: from dark red to white with a yellowish middle. Skin is removed easily. The leg is broken, with the cavities that turns away from damp, over top of wrinkled, light. White raw pulp, with a grayish wet, practically not smelling, taste sharp. Spores white.

According to his name, these mushrooms are growing under birch in deciduous and mixed forests. Love wet or swampy places. Birch rashes are edible after pre-boiling.

• Voyi (lat.Russula. foetens. ) - Conditionally edible mushroom. Other mushroom names: Plakuan, bull, pig, Kulubir, Uriup, Kubar, Sweetopolik, cam, Corob. Grows in the forest zone North America and Eurasia. It is found in mountain, firing, deciduous forests. The most upheld in the dumbers and birchings. Collect Voyi from July to October. Mushroom hat yellow-brown or ocher. Its maximum diameter is equal to 15 cm. First, it is a spherical, adjacent to the leg. Later becomes flat, indulged in the center. The edge of the hats is thin and rolled, with exhaust skin. The mushroom is covered with mucus, especially in crude weather, for which he was nicknamed by Plax. Cylindrical shaft leg, 6-12 cm high and up to 3 cm thick. Light, can be covered with brown spots at the base. Swimmed, empty inside. Her flesh is first white and dense, becomes a buoy on a cut. Taste she is burning-eating and with unpleasant odor damp. In dry I. hot weather The smell disappears completely. Valca plates are often arranged, they have grown, first white, later yellow. On the edges of the plates, drops of liquid, drying in air and leaving brown spots are distinguished. Disputes his rounded, colorless at the time of appearance and light-hidden, hijacked by the time of maturation. Mushrooms are suitable for salting. To do this, it is better to collect valves with a hat to 6 cm. Their legs are cut to the base and blanch the salting. They prepare in this way good taste. Valui also use for the manufacture of mushroom caviar.

• Diaper stuffingor Cheesecoating black (Lat.Russula. nigricans. ) - A major conditionally edible mushroom, first with a convex, then with a flat-prostrated hat and slightly pressed middle. The color of the Hats varies from white-brown white. Its maximum diameter is 20 cm. White flesh, on the cut first red, and then black. The feet of the mushroom is short, strong, coated with residents. Plates are not typical for raw materials: thick, different in length, rare, first yellowish, in the future dark and even black. Retrieves fodder from July to October mainly in coniferous forests.

• Raw red suggestion (lat. Russula FuscorUruides.) . Mushroom grows a single or small groups in pine and fir forests from June to August. He has a smooth lilac-purple or black hat with a black chip, convex-flat in young copies and indulged in the middle with fringe edges in mature. Its diameter from 4 to 14 cm. The leg with a height of 4-9 cm and a thickness of 7-15 mm, purple, with blood-red longitudinal furrows, cylindrical, tight up. Removal plates, narrow, arcuate, oath-white color. Spores are also ocher-white. Due to the caustic taste, the cheek man is used to prepare sharp seasonings. It can be eaten after preheating in two or three waters.

Inedible cheesegings

Inedible, or false cheesegings, It is possible to distinguish from edible on the end of the leg and lack of damage to insect larvae and nematodes. Fortunately, deaths during the use of these types of these species is not fixed, but they can cause poisoning and disorder of the gastrointestinal tract.

• Grid cheerful (vomit, caustic, nauseous) (Lat. Russula Emetica.) it received its name because of the bitter taste. Her hat first is semi-like, then flat or slightly concave, with a diameter of 4 to 8 cm. The flesh of the cheese white, under the skin pink, has a sweet smell or deprived of it at all. The skin is bright red, smooth, brilliant, becoming adhesive with humidity, separated from the pulp to the middle of the hat. White leg or pinkish. Plates are white, less often cream. Spores pure and white. It grows both in conifers and in deciduous forests.

• Raby rack (lat. R. u. ssula Fr. a. gilis. ) Chooses wet pine forests and their edges. She grows in August - September. Mushroom Hat with a diameter of up to 5 cm, thin, purple-purple, sometimes with green or greenish middle. Its surface is flat, often with a tubercle, somewhat wet, with a touching skin. Plates for the most part equal length. Spores are sprawled, white in the mass. Raby rack pulp. Some include mushrooms to conditionally edible and are used in saline after preheating.

• Cheesecake Kel (Lat. Russula Queliii)- Inedible mushroom, which grows under coniferous trees. A dark or even black and purple hat in youth is convex, in maturity becomes open with bending up the edges. Its diameter varies from 4 to 10 cm. In mature mushrooms, the color of the skin acquires brown, cherry, brownish-purple shades with Zeletsy around the edges. The lamellar hymemano in young mushrooms becomes creamy-yellow with time. The color of the leg can be both light violet and dark purple-pink. The thickness of the leg is 1-2 cm, the height does not exceed 8 cm. The tight flesh of the fungus becomes breaking with age, the color does not change or slightly yellow. Inedible cheeseing kel, a very sharp and zhugu-sharp taste.

Poisonous cheesegings

There are no species that could be called really poisonous among the raw materials. But there is a danger to confuse the most poisonous mushroom - pale urban (Lat. Amanita Phalloides.), Which looks like a green cheese (lat. Russula Aeruginea.).

Calorie Syromezek

The calorie content of the cheese makes about 19 kcal per 100 g.

The benefits and harm of the cheek. Is it possible to poison raws?

The composition of the fruit bodies of the cheesecakes includes:

• vitamins B1, B2, C, E, RR,
• minerals: potassium, calcium, magnesium, sodium, phosphorus and iron.

Syriva mushrooms are suitable for the nutrition of athletes and people who follow their weight, since they are a low-calorie product and source of easily durable protein. By the number of vitamins and minerals, the cheerful is superior, for example, cranberries known for its useful properties. Some types of cheesegles are able to provide antibacterial action When rushed. They can be used as a means of diluting blood and preventing the formation of thrombus.

But at the same time, it should be borne in mind that mushrooms are heavy for the liver and stomach, so people with diseases of the gastrointestinal tract, kidney, liver, elderly, pregnant women and children should use them with caution.

Discern the cheese enough difficult. Need to keep track of not in the food edible speciesSince they can cause poisoning and failed in the operation of the gastrointestinal tract. With the appearance of poisoning symptoms, the following measures must be taken:

• call a doctor;
• rinse the stomach, causing vomiting;
• take a sorbent, for example, activated carbon, smect, polysorb or enterosgel;
• provide abundant drink;
• put the victim into bed by attaching a warm height of a warm height.

How to collect and cook cheek?

Collection of cheesecakes must be carried out only in baskets or enameled buckets. The plates of mushrooms are fragile, quickly crumble, so you can not wear them in bags, backpacks, polyethylene bags And at the bottom of the dishes under other mushrooms, where they easily break.

It does not matter, you cut off the mushroom with a knife, unscrew or just twitch: there will be no harm from this branched underground fungne. Claimed "Vintage" can not be stored for a long timeIt must be processed as soon as possible. It is possible to clean the fragile raw, after scalding or withstand in boiling water for 20 minutes, or seeing mushrooms in cold water for a while. During cleaning, it is necessary to remove different twigs, needles, leaves and other forest garbage, cut the darkened, as well as seized with worms and insects. With red cheese hats, you need to remove the skin, which is baptized. After cleaning the mushrooms need to be washed. Before drying, mushrooms are usually not washed.

Like other mushrooms, cheese products can be:

• fry,
• boil
• salt,
• marinate,
• pick up
• freeze for the winter.

Sew them is undesirable, due to the fact that many species have a bitter taste.

Sauerry cheerful is enough tasty dish. To remove the bitterness in front of hot or cooking, mushrooms preferably soak for 10-12 hours, changing 2-3 times cold water. After that, they are rinsed and boiled 5 minutes into a slightly salted water. Then the mushrooms are placed in enameled or glass container and poured with a solution prepared from water, salt and sugar, the currant leaves are put on top and, all so that the brine spoke on top, leave quas at 20 ° C. A month later, sauerry raws will be ready.

For subsequent cooking, cooking crops need not less than 30 minutes, spilling, adding spices and periodically removing the converting foam. Then they need to be folded on the colander. If a conditionally edible raw Mustrally, during cooking, bitterness will go into the water that you just have a silence. Fry you can boiled, exposed and not even sweeping raw materials: the main thing is that they do not have a burning or bitter taste. During frying, you can add onions, spices, lemon juice, garlic and other ingredients.

Syroezhka is solid and marinate as well as other mushrooms. Moreover, unlike other mushrooms, raw materials can be salted per day and even faster. After cleaning and short, mushrooms are shifted into enamelled dishes, a salt, garlic and spices are added to their taste, covered with a lid and leave at least 12 hours. After this time, the raw can eat.

• The most delicious - gray and green types of raw materials. Types of red, as a rule, have mustard. However, pink and red raw materials appearing in May, not bitter.
• To check whether they are proudly chewing or not, you can try a small amount of meakty. Harm from this will not be, because to poison raws, you need to eat a large number of these fungi.
• From similar mushrooms, pale and ammoroman, raw materials are distinguished by the lack of rings on the leg, volley at the base of the leg and the fragility of their flesh.
• The Rusulin enzyme is contained in the mycelium of some types of fresh red cheesegles. Only 500 mg of this substance in 30 minutes is 200 liters of milk. It is used in the production of cottage cheese and renewed cheeses. This enzyme partially replaced the more expensive renin, produced earlier from the stomachs of the lambs and calves. A similar substance also produces some types of bacteria.
• In France and Germany, the cheesegings are not assembled, as they consider to be unbearable mushrooms.
• Northern deer, moose and boars love and enjoy the sweetheart.
• According to taste quality and economic value, the white blasts refer to the second category of fungi. This is the most delicious cheese. Other mushrooms of this kind refer to lower categories.

If you literally translate from Latin the name of the family "Syroezhkovy", then it will sound like "reddish." It is believed that the edible species of these mushrooms should prevail the reddish shades. But if you look at how the cheerful looks like, it is possible to find out that there are types with yellow, green and brown hatswhich are also suitable for food. In fact, the appearance always depends on the place where mushrooms grow.

Classification of species

There are many types of raw materials. They differ from each other external characteristics, including the coloring hats and fruits. The most common types of raw materials include:

And also there are varieties of cheesegles - golden and yellow.

Scaly cheese has a thick or hollow leg. It is also called greenish. Taste the flesh reminds nut. The fungus prefers to dwell in those places in which oaks and birch trees grow, most often found in deciduous forests. A crude appears usually in the last decade of June, retains yields up to winter frosts.

Olive cheese Ripens before all other species. Already in the second decade of June it can be observed in the forest. At this time, mushrooms are almost never found, so the mushrooms are often sent for hunting for such a variety growing in coniferous and mixed forests. You can find it as one by one and small groups.

With the age of the hat, this mushroom becomes flat. Young specimens she is semi-like. The top of the mushroom can have different shades - from olive to purple. The hat has an average diameter, sometimes it reaches 20 cm. It is rather fleshy, equipped with plates of orange. What a mushroom looks like cheese, should know every amateur quiet hunt. The flesh of the mushroom is juicy, white, does not smell and taste. The leg is long, has a purple-red color.

Not many are known that there are more than 150 varieties in nature in nature, about 60 items are growing in the forests of Russia. The first raw materials can be found in June, but it is better to collect them in the fall.

The raw material belongs to the genus of plate mushrooms, the family of raw, among them there are delicious edible species and is not fatally poisonous. Her hat can exceed 10 cm in diameter, first resembles a bell or a ball, but over time it starts thickening or take the shape of a funnel.

The color of the cheese makes is very different, it can be one color or with a variety of shades:

• yellow
• purple
• red
• green
• brown
• black

A plain-shaped hat can have different shades - from ochloy to white. The length of the leg comes to 10 cm, and the thickness is 4 cm. It may be solid, in the form of a pin or cylinder. First, the leg is dense, then an cavity with a yellowish, whitish or reddish tint is formed inside it. Most cheese makers are suitable for use: the mushroom is tastier when its hat is painted in a less bright rich color. How is one thing looks like a kind of raw and where they grow?

Varieties of cheesecakes

The differences are often small. Therefore, it will be correct to consider the general signs of this mushroom. Consider the most popular and common representatives.

Pretty famous appearance. Hat with dimensions from 7 to 12 cm convex shape. The top is dry, the color to the center is darker, usually, dark red, lightly light, rarely occurs pink. Leg length from 5 to 10 cm, 1 - 2 cm in diameter, color - pink or white. White flesh, has a slight smell of fruit, no taste does not possess. Mushroom grows in mixed forests since the end of summer before the beginning of autumn. It can be confused with inedible cheese A sharply consumer, which can be distinguished only on a more rich shade of red.

Okay famous representative. A hat from 4 to 14 cm in diameter, is found in nature and convex, and concave, it depends on the age of the fungus. Color gamut - from herbal, green, to dirty yellow. Slipping cap surface, shiny. A leg length from 4 to 8 cm, white, shiny. In diameter there may be 1-2 cm. The flesh is sweet, odorless, white or yellowish color. It usually grows in deciduous and mixed forests from the beginning of summer to October.

Its without much effort can be confused with a pale toadstool, so if you do not understand the mushrooms, you should not collect any mushrooms with a green hat. You can find a glare on a slightly green divorce on a high leg, on which the ring is located. Yes, and the leg of the leafing becomes thumb thickening and, as it were in a cup.

Spring greenish or scaly

This species is very highly appreciated for their incomparable taste qualities. A hat from 5 to 15 cm in diameter, color from light green to dirty green, occasionally therapy of yellow-brown color. The leg is long from 6 to 12 cm, in diameter - 1-4. The color legs are white, it may change to yellow when naked. Sometimes it can be dirty red. White pulp, there is no smell, with a pleasant nut or sweet taste. Like the previous view of the mushroom, is like a pale custody.

Skin hats on the touch of rough and reminds scales.

Food cheese

Most delicious mushroomwhich is considered a delicacy. The hat can be from 5 to 15 cm in diameter, color variations are very diverse: dark alast, beige, lilac brown, brown-green, gray and sometimes - white. Feature foodstuffs That the skin is not on the entire surface of the hat, but leaves the edge of the "bare". For this line it was nicknamed by a goldflash raw. The leg is dense, white, but short. In length reaches from 3 to 6 cm, in diameter reaches up to 3 cm. White flesh, there is no smell, it has a nutty taste. Habitat area - all Mainland Eurasia. Prefers coniferous forests. Mushroom fruits from the beginning of summer to October.

or
Conditionally edible mushrooms

To conventionally edible, most often include poisonous or caustic taste mushrooms, but quite edible after culinary treatment. The food use of such fungi is based on the fact that their poisons are neutralized at temperatures above 70 ° C or well soluble in hot water and removed during boiling. Before preparing dishes from conditionally edible mushrooms They must be boil in large quantities water not less than 35-40 minutes Or twice a 20 minutes, the decoction is not used, and the boiled mushrooms are washed with water. Crawn and bitter substances from some flashlights are also removed by boiling or soaking in cold water for several days. Conditionally edible mushrooms suitable for dryshkacan only be consumed after a certain storage period (usually 2-3 months), during this time toxic substances decompose and neutralized. The conditionally edible includes some mushrooms that are considered the best and delicious - such as:

• smorchchchi

  Curry conical. Conditionally joyful mushroom.

• pink wave

  Pink wave. Conditionally joyful mushroom.

• smart black

  Smart black. Conditionally joyful mushroom.

• row purple

  An rog in purple. Conditionally joyful mushroom.

• oven autumn.

  Oven autumn. Conditionally joyful mushroom.

Other conditionally edible mushrooms:

• Voyi.

  Voyi. Conditionally joyful mushroom.

• Vyeshenka ordinary.

  Vyeshenka ordinary. Conditionally joyful mushroom.

Syroezhka

Russula.

Syroezhka (Russula, from lat. Russulus - reddish) - the genus of plastic mushrooms of the family of raw materials (russulaceae). Hat First, the ball, semi-shaped or bell tower, later spread, flat or funnel-shaped, rarely convex; The edge is woven or straight, often striped or rolled. The skin of a variety of color, dry, less wet, brilliant or matte, sometimes cracking, easily separated from the pulp or surprising. Plates Affective, laid, descending or free, equal or unequal lengths, sometimes wiccito branched, usually frequent, sometimes rare, with a blunt or pointed edge, often brittle, white or yellowish to overty. Leg Cylindrical, smooth, rarely thickened or pointed at the base, white or painted, dense or hollow inside. Flesh The dense, fragile or spongy, especially in the leg, white, on the cut and with age does not change the color or boil, gray, black, blushes, with a soft or caustic taste. Spore powder From white to dark yellow color.

Toxicity

Most fungi roda Syroezhka (Russula) edibleSome have bitter taste, but it usually disappears after soaking and boiling.
Types of S. zhughs-eating pulp insemblyThey are often described as poisonous. When used in raw form, they strongly irritate the mucous membranes, which can lead to vomit, but such an action cannot be considered poisoning in the full sense.

In Russia About 60 species of cheesecakes grows.

Area. Distribution of raw materials in Russia

Inedible
types of raw (russula)

Sweeper birch Sweeper birch	Sweeper birch (Russula Betularum) Color It is sufficiently diverse: from dark red or copper-red, but more often more pale, sirensive-pink, sometimes almost white, in the center is yellowish.	Conditionally edible or inedible mushroom. There are cases of lung gastrointestinal poisoning.
Sweeper Watering Sweeper Watering	Sweeper Watering (Russula Aquosa) Color Polyonic red tone, in the center of yellowish.	Conditionally edible mushroom
Syroezhka Zhghead Syroezhka burning or cheerful vomit	Syroezhka burning or cheerful vomit (Russula Emetica) Color Reddish, light red or red. Hat with very sharp and bitter taste, and fruit odor.	Mushroom insecurity Because of the bitter taste, according to other information conditionally edible. GGRIB is poorly poisonous, causes disruption of the gastrointestinal tract. There is also information about the presence of Musarine in it. Used in salting after twenty-minute beaming and washing.
Rash cheese Rash cheese	Rash cheese (Russula) Color Sollar-yellow or light-ocher, sometimes fading to beige. Kelta in wet weather adhesive, removing only on the edge of the hat.	Inedible - It has a strong burning taste.
Blood-red cheese Blood-red cheese	Blood-red cheese (Russula Sanguinea) Color Blood-red, wine-red or purple-red, often fading, very rarely whitish. Skin is removed very badly.	Inedible
Raby cheesery Raby cheesery	Raby cheesery (Russula Fragilis) Color Very diverse: usually pale purple, or red-purple, purple-lilac, olive-greenish, gray or lemon or white or white.	Inedible Because of the bitter taste. In the raw form can cause light gastrointestinal poisoning.
Raw Mair Mair cheese or noticeable	Raw Mair or noticeable (Russula nobilis) Color First blood-red, then leaning and becoming red-pink, sometimes completely white. Skin is removed only on the edge of the hat.	Consider inedible and even poisonous Mushroom because of bitter taste. In the raw form can cause light gastrointestinal poisoning.
Surgeon Sardonix Surgeon Sardonix	Surgeon Sardonix or outly or swimming (Russula Sardonia) Color Violet-red or red-brown, rarely greenish or greenish-yellow, yellow brown. Skin is almost not removed. Puffed with a weak fruit smell and strong caustic taste.	Inedible Because of the bitter taste. In the raw form can cause light gastrointestinal poisoning.