Fly mushrooms: description, types
This type of mushroom belongs to the well-known genus Boletaceae.
Adult specimens reach more than 20 cm in diameter. Depending on the type, the flesh acquires a yellow, reddish, or bluish tint. Like all mushrooms, the hymenophore is located in the lower part. The hymenium of the moss fly is tubular. The pores are much wider than those of other types of forest mushrooms. Types of flywheels:
- green;
- yellow-brown;
- red;
- brown (Polish);
- fissured.
Boletus mushrooms are a relative of the boletus mushroom.
Edible flywheels differ from false ones by the presence of a bluish color, which is released when pressure is applied to the hymenophore. The stem of the mushroom is covered with wrinkles. It reaches 8 cm in length. Spore powder can be of different colors.
General information
Moss mushroom is a mushroom of the Boletaceae family . He is a relative of the well-known boletus. The green, Polish, red and variegated subspecies have the brightest taste qualities.
Each variety has its own characteristics, but there are also common characteristics, which include:
- dry and slightly velvety cap;
- As it grows, cracks may appear on the skin;
- the diameter can reach 9 centimeters.
The flesh of the mushroom is reddish, yellowish or white. At the bottom of the cap there is a hymenophore, which is a layer consisting of spore-forming cells. In the moss fly it is tubular.
A characteristic feature is that when you press the hymenophore, a bluish tint remains at the contact site.
The mushroom stem is smooth or wrinkled, which again depends on the variety. Its dimensions can reach 8 centimeters.
Fractured flywheel
It grows in deciduous and coniferous forests. You can meet it from July to October. Compared to other species, the fissured flywheel has a thick and fleshy cap. It is matte on top and abundantly covered with cracks of various sizes. The cap grows up to 10 cm in diameter.
In adult specimens, the pulp has a slimy consistency, which is not very suitable for preparing salads.
The flesh is red, less often white. The stem of the mushroom has a cylindrical shape. It is distinguished by its yellowish skin, which is reddish near the base. In an adult specimen, it can reach 6 cm in length and about 2 cm in diameter.
The fissured flywheel mushroom is distinguished by the color of its pulp when pressed. Initially it turns blue, but after a few minutes the area turns red.
This type is suitable for pickling, canning, and frying. Also, cracked flywheel is dried and added to salads.
How and what to cook from moss mushrooms?
When starting to process the collected flywheels, you need to remember that in their purified form they darken when exposed to air. That is why they need to be immersed in water with citric acid dissolved in it (2 g per liter) and salt (teaspoon per liter).
These mushrooms can be marinated and pickled, as well as fried and added to various dishes. Moss mushrooms have a pronounced mushroom taste and aroma. The whole mushroom goes into the dishes: both the caps and the lower part.
Moss mushroom goes well with meat, chicken, cabbage, pumpkin, and cream.
Popular dishes made from these mushrooms are:
Marinated moss mushrooms
Mushrooms must be thoroughly cleaned and washed. Place in a deep saucepan, add water, and put on fire until it boils. Boil for 15 minutes over low heat, discard the mushrooms in a colander.
While the water is draining, prepare the marinade. To do this, pour a tablespoon of sugar and salt into a liter of water, add 2 bay leaves, a couple of cloves of garlic and a little cloves. Put on fire, let it boil, add a tablespoon of vinegar.
Without turning off the heat, add the mushrooms to the marinade and simmer for 5 minutes. Place mushrooms in sterilized jars. The liquid should cover the mushrooms. Roll up the cans. Store pickled mushrooms in a cool place.
Stewed moss mushrooms
To prepare this aromatic dish, take a kilogram of mushrooms, an onion, and 200 g of sour cream. Boil the mushrooms in a thick-bottomed bowl for 1.5 hours, then fry.
A few minutes before the mushrooms are ready, add chopped onion, salt and pepper. After this, add sour cream and a little water to the mushrooms.
When the sauce thickens, the dish is ready. It can be served as a sauce for cereals or pasta.
Fried mushrooms for the winter
This is a preparation that differs from the usual pickled or salted mushrooms. To prepare, you need to take a kilogram of moss mushrooms, 250 ml of vegetable oil, salt and pepper to taste.
Peel and wash the mushrooms, boil them 2 times for 15 minutes, changing the water after each time and washing them again. Heat a frying pan with vegetable oil, place chopped mushrooms in it, cover with a lid and simmer for half an hour. After this, remove the lid and simmer for another 15 minutes until the liquid has completely evaporated, add salt and pepper.
Place the prepared mushrooms in sterilized jars, pour the remaining oil from frying on top 2 cm, and roll up. Store moss mushrooms prepared in this way for 6 months.
Moss mushrooms with honey
This is a very unusual dish with a pleasant sweet and sour taste. To prepare you need 1.5 kg of mushrooms, 2 tablespoons of honey, 2 cloves of garlic, 2 tablespoons of mustard and the same amount of vinegar, 50 g of vegetable oil, parsley.
You need to peel and wash the flywheels and cut them into cubes. Chop the greens, pass the garlic through a press, add honey, vinegar, mustard and chopped mushrooms. Mix everything thoroughly, put in the refrigerator, let stand for 3 hours.
Heat vegetable oil in a frying pan, add the whole mixture along with the marinade. Simmer over low heat for 45 minutes. This dish goes well with boiled potatoes.
Mushroom soup
You can cook it with either meat broth or vegetables. Process mushrooms (300 g), trim the stems. Chop the moss mushrooms. Peel and chop an onion and 3 potatoes, a bunch of green onions.
Fry the mushrooms for 8-10 minutes, then add the onion to them, fry for another 4-5 minutes. Place the contents of the frying pan into boiling water or broth, add salt, add 2 tablespoons of pearl barley, and cook for 10 minutes over medium heat. After this, add potatoes to all the ingredients and cook for 15 minutes.
Next, add the chopped herbs, turn off the heat, and let the soup simmer, covered, for 10 minutes. Serve with sour cream.
Salad with moss mushrooms
To prepare the salad, you need to take 3-4 potatoes, boil them in their skins, and cut them. Also chop an apple, 300 g of pickled mushrooms and 150 g of ham. Mix, add chopped celery and parsley. Season with vegetable oil and vinegar, add salt and ground black pepper if desired.
The flywheel mushroom is common on all continents. It is represented by several species, most of which are edible. You can prepare various dishes from moss mushrooms, as well as prepare them as canned food for the winter. It is not difficult to grow moss mushrooms yourself in your summer cottage.
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Description of the appearance of the brown flywheel
The brown type of fly mushroom is often called the Polish mushroom. It has a brown cap that takes the shape of a pillow. It reaches 20 cm in diameter. The lower part of the cap is whitish. When pressed, a bluish or brownish spot appears.
The leg is cylindrical, thick. It grows up to 14 cm in length and 4 cm in diameter. When pressed, it also changes its color to blue. The pulp is quite dense. In fresh mushrooms it has a pleasant fruity or mushroom aroma.
Polish mushrooms are the most popular. They are also dried, fried, pickled, and frozen. Brown moss mushrooms are also used raw.
They collect mushrooms in coniferous forests, less often in mixed forests. They grow from July to November. It all depends on the region.
Useful properties of mushrooms
Moss mushrooms are used in dietary nutrition due to their low calorie content, they have no fat, but are high in protein. They contain: potassium, copper, molybdenum, phosphorus, calcium and zinc, amylase, proteinase, lipase, vitamin A, C and PP, the entire complex of vitamins B. In addition, it is a natural antibiotic and helps the body cope with colds and infectious diseases.
When collecting any mushrooms, you need to remember about their common feature: they can absorb heavy metal salts and other harmful chemical compounds, so mushrooms should not be collected along roadsides or near factories and industrial enterprises.
Features of the red flywheel
An equally popular species, which is easily recognized by its rich red cap. He prefers deciduous foxes, or rather areas covered with moss and grass.
Since the red mushroom darkens quickly, it is recommended to cook it immediately after cutting.
The hat is small. In an adult mushroom it does not exceed 8 cm in diameter. The hemenophore is yellowish in color and turns blue with the slightest pressure. The leg has a cylindrical shape. Its height reaches 10 cm. It grows about 1 cm in diameter. The main part is yellow, but closer to the base it becomes red-pink.
As for the pulp, it is quite dense with a yellowish tint. Such moss mushrooms grow from August to September. When raw, it exudes a pleasant aroma, which disappears during cooking.
Compared to other species, red flywheel is not recommended to be dried or frozen. This is due to the fact that the pulp quickly darkens and the products lose their presentation. Such mushrooms are salted, canned and fried.
Distinctive features of the yellow-brown flywheel
Scientists who have studied yellow-brown moss fly mushrooms claim that this species should be classified as a member of the Maslyat genus. This is due to the fact that the structure of the mushroom is very similar to an oil can, although outwardly it does not resemble it at all.
The hat has a brownish-yellow tint, the edges are folded. Its size is about 144 mm. In adult specimens, it changes its color to light ocher. The skin is very difficult to separate from the pulp. When pressed, a deep blue stain remains.
The stem of this mushroom is long and cylindrical. It grows up to 90 cm tall. The thickness of the stem is about 3.5 cm, lemon-colored. As for the pulp, the yellow-brown flywheel is dense and quite hard. Mushrooms are collected from July to October.
Green moss
The most recognizable type of mushroom. This moss fly is distinguished by a rich brown cap, which can exceed 10 cm in diameter. The leg of this species is also cylindrical and green in color. Closer to the base it expands. The mushroom grows up to 9 cm in height. The thickness of the stem does not exceed 3 cm.
The green type of flywheel is not suitable for drying, since the workpieces can darken during long-term storage.
The flesh of the green flywheel is dense and elastic, which mushroom pickers really like. When cut, it changes its hue to blue. Green moss mushroom grows near roads and in fields. You can also see it in the forests. Mushrooms appear from the second part of May until the end of October.
How to distinguish dangerous mushrooms from edible ones
In forests, flyfly parasites are very common. Although they do not belong to the group of poisonous mushrooms, they can still spoil the dish.
Doubles taste bad. In raw and dried form, they contain bitterness, which does not always disappear even with heat treatment.
Moss fly twins:
- Chestnut. The cap is brownish-red. The pulp is snow-white and does not change color. It is this mushroom that is often confused with the Polish mushroom.
- Gall. This moss fly grows from June to October. The cap is slightly wavy at the edges. It contains a pink liquid, which gives it a bitter taste. The gall fungus is never damaged by insects.
- Peppery. The hat is light brown, convex. The pulp is light with a yellowish tint. When cut, this mushroom changes its color to red.
Knowing all the features of moss mushrooms, you can provide your entire family with healthy and tasty preparations. The main thing is not to confuse false and edible specimens, otherwise the dishes will be spoiled.
Use
Moss mushroom can be used for a variety of culinary purposes. It is fried, boiled, used in soups, salted and pickled, mushroom caviar and sauce are prepared from it, and filling for pies. They are often dried for the winter, however, unlike porcini mushrooms, when dried, fly mushrooms turn very black, so the mushroom soup from them then turns out to be dark, although aromatic. Mushrooms can also be frozen.
The Polish (pan) mushroom, which belongs to category 2 in terms of nutritional value, is especially valuable in culinary terms. The rest of the flywheels belong to categories 3 and 4.
A short video on how to pickle mushrooms:
