Experienced mushroom pickers know that with the onset of cold weather the mushroom season does not end. There are types of mushrooms that can be collected even from under the snow. One of them is a winter mushroom.
Description
This edible mushroom got its name due to its resistance to low temperatures. It belongs to the family of grouse and has a few more names: flamullin velvet-legged and winter mushroom.
Young mushrooms have a spherical hat, which in the process of growth becomes open. Its surface is sticky to the touch, especially in conditions of high humidity. The diameter of the hat can reach 8–10 cm. Coloring is mostly yellow or tan, in the middle it is darker. The plates on the back of the cap are located at a short distance from each other and have a buffy color. The younger the mushroom, the brighter they are. Leg on average does not exceed a length of 10 cm. A yellowish-white pulp with a pleasant aroma has a slightly sour taste.
As a rule, winter mushrooms grow from November to March. The description of their appearance is very similar to the poisonous gallery. Therefore, collecting these mushrooms, it is important not to confuse them with it. A distinctive feature of the gallery is a ring located on the leg. The ripening period for these fungi is different, therefore they are extremely rare at the same time, usually only in November.
Places of growth
Old stumps, dead sections of deciduous trees, deadwood - places where winter mushrooms grow. Often you can meet them along the banks of rivers, streams, in the forest and even in city parks. Frozen mushrooms, thawing during the winter thaw, grow again and create spores. This ability to bear fruit at a low temperature, under snow, allows winter mushrooms to grow everywhere, including in areas with fairly severe climatic conditions, such as Siberia and the Far East.
Composition and useful properties
Winter mushroom contains many vitamins, especially C, B1, as well as zinc and copper. Therefore, it is recommended that these mushrooms be used by people with hematopoiesis problems. Winter mushrooms are especially popular in Japan. It is believed that their use inhibits the development of cancer cells and restores thyroid function. It should be borne in mind that unstable toxins are present in the pulp of the fungus along with useful trace elements. A prerequisite when using winter mushrooms for food is their preliminary boiling.
Mushrooms are cooked in various ways - they can be salted, pickled. During processing, it is necessary to thoroughly clean the hat of mucus. The legs are too hard again, so they are not suitable for food.
Recipes
For salting, you need 5 kg of mushrooms, salt, fresh dill and bay leaf. Sorted, cleaned of dirt and washed mushrooms pour water, adding one tablespoon of salt, and bring to a boil. Then it is washed again and boiled in another water for 40 minutes, after which it is placed in a colander.
Put mushrooms, 5 peas of black pepper, 5 leaves of dill and 4 tablespoons of salt in a container for salting. Put oppression on top and put it in a cold place. After 5 days, spread the mushrooms in sterilized jars and refrigerate.
Pickled mushrooms are very tasty. The winter mushrooms are boiled until ready in salted water and placed in a pre-prepared marinade, in which they boil for 15 minutes. Then they are rolled up in sterilized jars. For marinade take 3 cloves, a tablespoon of salt, 10 tablespoons of nine percent vinegar, 2 tablespoons of granulated sugar, 5 peas of black pepper, bay leaf per 1 liter of water.
