Table of contents:
Edible mushrooms in the forest
- Latin name and synonyms
- Description and identifying features
- Habitat and habitat
- Environmental features
Edible parts and recipes
- Preculinary processing
- Copyright roast fistulina
- Quenching for a thick syrup-saute
- Fistulina Mushroom Caviar
- Raw veggie vinaigrette
Edible mushrooms in the forest
Mandatory element of the forest ecosystem – mushrooms. Microscopic, which are called micromycetes, are called micromycetes (for example, table yeast and mold fungi, which provide antibiotics for the pharmacological industry). Macromycetes are a valuable element of nutrition.
It has been found that it can be found on the ground floor. It is not clear that there is a need for a healthy lifestyle. Xylophagous (xylotrophic) parasitic fungi ’xylophagous (xylotrophic) t honey a a There are many different types of fungi that can be used to make it out. mushrooms also belong to this group). Ground saprofagi mushrooms (for example, champignons) decompose even further the semi-decomposed forest floor. For example, you can enter into the wild (for example, the well-known Boletus mushrooms – duboviki, boletus mushrooms, boletus mushrooms, sunflower). -growing mushrooms, etc.). All these fungi belong to the class of basidiomycetes (Basidiomycetes).
In the temperate zone, the oak forests are the richest in species diversity of basidial macromycetes. Quercus robus, only in the consortium of ordinary oak species, is up to 100 species of mycorrhiza-forming symbiotrophs are noted. Plus xylophagous mushrooms and saprotrophs. The trees and the plants have a species-specific mushroom suite.
The forests are unequal in the number of edible mushrooms found in them. It applies to all conditions. It is small and their numbers are insignificant. It can be found in such a forest. The oak groves are considered to be the richest in mushroom diversity. The paragraphs.
If you are looking at it, you can’t have it.
Liver mushroom or Liver ordinary – Oak xylophage.
The only representative of the genus Fistulina and the whole family of woody Fistulina basidiomycetes. But this is a cosmopolitan species, it is spread all over the world where it is oaks (parasitizes on eucalyptus trees). In 1997, Japanese specialists introduced fistulina into industrial culture.
Latin name and synonyms
Fistulina – Fistulina hepatica
The Latin name means “hepatic”.
Description and identifying features
Can not be confused, but it cant be confused. It can be confused with real veal or pork liver. Received brown liver red meat “liver” color, abundantly dripping (sticky and gelatinous, like fresh liver) pulp (Photos 1, 1a and 1b).
1. Liver ordinary. Southern Ukraine, Zaporozhye, Khortytsia Island National Reserve
1a Zabela Natural Park, Czech Republic (photo by J.Berkovec on the Czech site Wikipedia)
1b. Stavropol Territory of the Russian Federation, mid-July 2010 (photo by Irina Ukhanova)
Moreover, it is also the skin of the liver that has the same size as the marbled skin. Moreover, it is more frightened than the fungus (photo 2, 2a, 2b and 2c).
2. Young fistulina fruit body in longitudinal section (photo by Bojan Milenkovic, Serbia)
2a Cross section of ripe fistulina (photo from foragedfoodie.blogspot.com)
2b. Beefsteak = ripe fistulina in the longitudinal section looks like a piece of beef (photo by V. Konoplyov on the website mycoweb.ru)
2c. On the longitudinal section of the liver (photo from mushroomobserver.org)
However, the characterization of the range of pedunculate oak characterizes the audience. It is a fungus, it is a fungus to find out what to do. photos 3, 3a, 3b and 3c).
3. Young fully formed fan-shaped fruit body. South Canada, October 2009 (photo from mushroomersclub.blogspot.com)
3a hoof-shaped form. Bashkiria, RF (photo from ykoctpa.ru)
3b. Fistulina in the classic form of tinder, but not for long. England (photo from wikimedia.org)
3c. Also trutovikoobraznaya form. Scotland. October 19, 2011 (photo from wikimedia.org)
It depends on the size of the skin. In the forest of the forest and the forest, it has been growing in the forest and it has been growing in the forest of This is where the oaks themselves are less “juicy”. In addition, it has been mossy stumps (photo 14b and 14c below), which we have never seen in southern Ukraine.
4. A newborn fistulina bulb on a burnt eucalyptus. Below – mummified old mushroom. Australia (photo from mushroomobserver.org)
4a. This is a shishak fist. Moscow Region (photo by V.Konoplyov at mycoweb.ru)
4b. The bottom of the newborn mushroom is spherical South Sweden (photo from stridvall.se)
It is a young woman who looks at her body.
4c. This is a fungus stretches from hollow in the roots of an oak. Stavropol Territory of the Russian Federation, mid-July 2010, after the rains (photo by Irina Ukhanova)
4g. But this is one of the stumps of a coppice oak. Bashkiria, RF (photo from ykoctpa.ru)
Moreover, there is a spherical or drop-shaped form (photo 4, 4a and 4b, also 14a), and there is a lingual (photo 4b, 4d and 14d). Often the fungus has several growth points. In this case, young fruit bodies take the form of chaotic growths (photo 4d, 4e and 4g).
4e. This adult liverhead will acquire a fan-shaped two-bladed shape.
4e. It will turn into a three-bladed and two-story liverwort.
4g High-rise young fistulina. Sweden (photo from stridvall.se)
If you’re looking for it, you can’t get a lot of cold water.
5. This picture clearly shows the young fruit body.
5a. Enlarged photo 4g. In the center is clearly visible, devoid of epithelium. It is the cartilaginous layer.
5 B. Here you can see the skin, without touching the cartilaginous layer. South England (photo from Wikimedia website)
As it grows up, it is spherical, or even shapeless, it can grow longer (it will get longer, it becomes tongue-like, and then leafy or even fan-shaped) and darkens (photo 6, 6a, as well as 3, 3a and others). The cap is not always painted uniformly (photo 6b).
6. The lingual and fan-shaped forms of the fruiting body (photo by O. Seliverstova on the site mycoweb.ru)
6a. Young spherical and old mushroom-shaped mushrooms (photo by V. Konoplyov on mycoweb.ru)
6b. The hat is not always painted uniformly (photo by V. Konoplyov on the site mycoweb.ru)
Old spore-bearing and specimens have been tipped at high temperatures (Photos 7, 7a and 76, as well as Photo 1).
In juicy mushrooms, the peel from above is often “thinned” and resembles kissel (photo 7c).
7. On the edge of the bonnet, you can see that the flesh has become holodobraznoy (photo V.Konoplyova on the site mycoweb.ru)
7a. Ripe fruit covered with mucous skin
7b. Overcooked juicy fistulina has a sticky surface, especially at the edges, which often acquire a jelly-like consistency.
7c. Kissel runs off the hat of a mushroom (photo from mushroomobserver.org)
The final stage of development of the fruit body has two perspectives: in rainy weather, the succulent mushroom becomes completely slimy and “blurs”, later turning into dust when dried, or if the fungus itself is not watery and hot in the yard (such coincidences are not dated out ”,“ keeping out of sight ”(photo 8, 8а, 8б, 8в, 8г and 8д).
8. Aged, beginner to dry liver. Sweden (photo from stridvall.se)
8a. Old Mummification (photo from stridvall.se)
8b. At about 6 feet. Australia (Photo by Mark Price on mushroomobserver.org)
8c. Naturally drying mushroom, suitable for consumption (photo by Ryane Snow on mushroomobserver.org)
8g. Almost dried and naturally dehydrated mushroom, suitable for consumption. Switzerland (photo by Douglas Smith on mushroomobserver.org)
8d. Fully naturally dried mushroom, suitable for consumption (photo by Douglas Smith on mushroomobserver.org)
It can be used on soups. It turns out that it is a fungus hardens, it is a fungus and it is not suitable for food (photo 8e).
8e. A rotten, dried and almost mummified mushroom. In food is unlikely to fit. Denmark (photo by Jens Schou at svampe.dk)
The spherical fistulins have dense whole flesh (photo 9, as well as 2 and 15). It is not clear that there is a lot of funeral effect on the skin, or even a tennis ball filled with pale pink juice (photo 9a).
9. This young fistulina inside has not turned red yet (photo from ykoctpa.ru)
9a. Sometimes (in the south – often) young spherical fistulins inside have a cavity filled with sour juice
The size of the hair is 30 cm in size, moreover, it’s intergrown and it’s multi-tiered fistulins are often found (photos 10 and 10a, as well as 4d, 4e and 4g); as a result, it can be a couple of kilograms and more.
10. Intergrown bilobed and bunk fistulina (photo from esa.ipb.pt from Portuguese)
10a. Tiered fistulina. Virginia, USA (photo by Penny Firth on mushroomobserver.org)
The fungus = hymenophore is a small, yellow, yellowish, yellowish (yellow, yellowish, yellowish) wall of the old age (Photo 11b).
11. Himenofor fistulina has a tubular structure. East Virginia, USA (photo from mushroomobserver.org)
11a The enlarged image shows that it is not necessary to grow tubes. This is the hallmark of fistulina.
11b. The old mushroom genofor is turning brown (photo by O. Seliverstova at mycoweb.ru)
When it turns out, the hymenophore immediately turns red and turns brown (photo 11v and 11d).
11c. It breaks down into the surface of the fungus.
11g. As you can see, fistulina hymenophore very painfully.
It is clear that it has been shown that it has been reddish for a long time.
11d. Fungus –
11th. If the skin is damaged, it also appears on the top. Even raindrops of fistulina color pink
It is not a watery “leg”, it smoothly passes through the cantilever cap. The legs grow from the bottom. (photo 12 and 12a). Sometimes the “leg” is completely invisible (photo 12b).
12. Fistulina on the upper leg side (photo from stridvall.se)
12a. Adult fistulina with well-marked lower leg. By the way, its surface is lightly eaten by slugs.
12b. It seems like a typical tinder (photo from stridvall.se)
13. Area of Fistulina hepatica with extreme points of stay, including mountains (map from discoverlife.org)
It is distributed over all continents, but it is mainly in the northern hemisphere, where the genus Oak (Photo 13) coincides. It is a mix of green oak woods that have been sprinkled up to the woods.
13a. Fistulina This is the copy. South Sweden (photo from stridvall.se)
In the literature, there are also festivals, besides oaks, is parasitic on eucalyptus trees (quoted from mushroomobserver.org: “Thus, it is important to say that the fleg in jarrah timber“) -cm. photo 4.
In the winter, there is a climate change in the forest, a steppe, a rainforest, a rainforest, and Pure oak forests of coppice origin and weakened low standings are particularly rich in it.
It is a polypore, it is a very distant genetic relationship. This is a parasite of the trees. It is less often found on other deciduous species. The infestation of trunks contribute to a variety of mechanical damage, cracks, freezers. Particularly strongly affected are the second and third generation.
14. Flemming Ryden, Denmark, on the website svampe.dk
On one tree, as a rule, one family parasitizes, often giving several fruit bodies of different ages (photo 14). Favorite places for women and women (avor chest chest chest chest chest). However, the hepatic fungus often leads to the formation of butt hollows (photo 14b).
14a. Settling in the cracks of the trunks, fistulina causes stem rot (photo by V. Aristev at fotki.yandex.ru)
14b. Jerk of death of the hollow in a section, passed by a ground fire (photo from czl23.ru)
Fungus (photo 14c and 14d), it is sometimes not seen. It becomes clear that it becomes “clear”.
14th century On a mossy stump. Romania (photo by Huc Marian on biolib.cz)
14g. Family fistulina on the stump (photo from eatmoretoadstools.com)
14e. It is a tree that grows on the ground (photo O. Seliverstova on the site mycoweb.ru)
The tree is filled with juice. In the south, it’s losing up to the end of September. It is not always associated with droughts.
Edible parts and recipes
A good edible and nutritious mushroom with a delicate flavor and a strong fruity aroma, but a strong flavor of powdered citric acid.
It can be seen that it is better to eat it. Our long term practice shows that this is a delusion. Hepatic fungus is well dried, while losing its acid in the drying process. In addition, the liver can be preserved and pickled.
Also indicates that this mushroom refers to 4th category and conditionally edible. It is the 1st category of the mushroom, 71%. Dried liver in mushroom soup surpasses the famous boliotus (boletus, boletus, boletus) in nutritional value! This is an incredible amount of taste: 100 grams raw fruit bodies = daily dose for an adult.
It should be noted. The amount of soaking is determined by the fungus itself. For frying and soups, it is necessary to eliminate the amount of water for 10 minutes. For salads and marinades, it is determined. Before drying, mushrooms are not soaked at all.
It is the skin of the skin. It is not clear that there is no loss of skin. Pieces of fistulina seem to be homogenized, “glassy” and rye rusks. It can protect you during the long-term storage of bags, carrying and shaking.
If necessary, for example, it was the skin. Centimeters thick; if the mushroom is not very juicy, it can be thicker (photo 15).
15. It should be cut for drying on such plates (photo from ykoctpa.ru)
If the mushroom is blended, then it should be taken. mushrooms.
15a. Strip plates are best placed on the twigs.
15b. These bars are best for drying.
If you’re looking at the cut surface dries. Baking sheet, barbecue, etc. hang in the air. In this case, it is just enough to tie them with thread. Thin twigs, like on a skewer.
15th century Bollards for drying after stinging (before posting on a string)
It should be noted that before cooking, it is necessary to bake it. The acid is not completely gone. In this case, it is necessary to boil the soup for a few minutes before cooking. However, the technology of cooking mushroom soup requires frying mushrooms before cooking. And roasting (heat treatment) also reduces acidity of fistulina.
It was no longer necessary to follow the procedure. There are many recipes that you can find in the “Food Extraction” section of the site. Here we’ve also pointed out that we’ve been spreading the skin of the crust (photos 16 and 16a). Has a different taste, others refer to delicacies. You need to be able to fry mushrooms. It is important to know what it is like to eat parsley.
16. Young fruit bodies sliced for frying (photo from wikimedia.org)
16a. It looks like fried fistulina
liver fungus = 500 g.; onion = 200-250 g (4-5 medium onions); garlic = 3-4 cloves, carrots = 1 piece (60-80 g). Butter = 50-60 g. Salt, black pepper, various seasoning spices (coriander, allspice, thyme, tarragon, tarragon, oregano, curry powder, ginger curry ginger) and taste it.
For all wild counterparts. For example, wild carrot substitutes are wild Daucus carota carrots and Seseli tortuosum carrots.
Processing and preparation of ingredients:
If you are a mushroom, you can’t eat it. Cut the mushrooms into thin large slices (photo 16). Chop the onion coarsely (photo 17), and chop the onion carrot into thin slices.
17. The main ingredients of roast fistulina = mushroom, onion, garlic (photo from mycoweb.narod.ru)
- Melt the butter in a pre-heated pan. (Depending on the mushroom and the size of the slices).
- Put onion, carrot, garlic, salt and pepper. Add some water and close the lid. Stir it all together for another 10 minutes.
- Add the seasoning spices and simmer until the liquid thickens in the pan.
- Roast put on a plate and sprinkle with fragrant greens.
- It is possible to make it possible to complete the process. By the way, wild substitutes for potatoes are also available.
A similar but simpler recipe (“Oven stew”) is available on rogersmushrooms.com by author Roger Phillips (Roger phillips) as a truly excellent (five star dish), definitely one of my favorite mushroom recipes. They are used, they are also used for seasoning.
Quenching for a thick syrup-saute
Jelly-like syrup-sauté can be used to make acorn bread tortillas – as a gluten fastening. The body is always freshly harvested, the skin is harvested and the skin is blended. Meticulously chop and then cook over low heat until thick. It can be drained, can be drained, flour on it. This cake is very original.
It doesn’t need to be marinating fistulina in the field. True, its own acid is not very tasty. Therefore, it is better to use it. Fresh juice or fistulina marinade can replace citric acid or vinegar in dishes, where they are essential ingredients. It doesn’t suffer from this.
Fistulina Mushroom Caviar
18. Fistulina mushroom caviar (photo from vodolei-13.livejournal.com microblog)
This recipe for homemade mushroom caviar is posted on the vodolei-13.livejournal.com microblogging Liveblog:
“Some add caviar to carrots, tomato puree, garlic – I’m not adding this to anything. Their most delicious option. I take onions, I take onions (I don’t like less), I take onions.
Fry the fat Salt, try. You can slightly pepper black pepper and throw lavrushka for flavor. You can add greens – to taste.
After roasting everything is twisted through a blender. Then everything is fried in just 5 minutes. On salt, pepper – try, add, if not enough.
It is necessary to add it to the vinegar. half a liter jar of caviar and sterilize within 50 minutes or an hour.
And still ready-made caviar can be stored simply by freezing.
Well, that’s all: you can cook sandwiches, sauces, pies, dumplings, pancakes, etc., etc. … “
It is a mix of different types of mushrooms. In this case, you should take it. This is a recipe. It can be replaced by “wild” counterparts – including vegetable oil. In addition, for a change, you can pick up various flavorings.
Raw veggie vinaigrette
19. Vinaigrette with raw meat and meat fridge (photo from the Spanish site cocinandoparaellos.blogspot.com)
19a. Tartlet with fistulina, partridge and vegetables (photo from the Spanish site cocinandoparaellos.blogspot.com)
It is stated that it is a raw material and it is a delicacy restaurant dish. This is a recipe for our website. Not only is it possible to consider that it is not conditionally edible.
The original dessert of their fistulina was recently invented by the Australian Jan Dodd (Ian dodd). On June 19, 2013, in his blog on the Australian mushroom website, he wrote: “I made a sugar-free solution. The processing of the apple was made. With enough of them, you could possibly make a sweet mushroom pie. “If you need it, moreover, there is a lot more vitamin for you.
Other benefits for autonomous survival
For autonomous survival is unknown. It is a rule of thumb for injuries, inflammations, vessels, poisonings, etc. For example, it has been found that it has been shown that it has been found to be a very active, antioxidant activity.
It can be harvested though it can be harvested.
It is recommended that gastrointestinal diseases, liver and kidney diseases, and gout.
To be continued …
Food in the forest. 1.1.2. Liver mushroom