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Basement: where it grows and what it looks like, is it possible to eat

Basement: where it grows and what it looks like, is it possible to eat


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An inconspicuous mushroom with an uneven tubular edge from the huge Russula family, basement, belongs to the conditionally edible species. Its Latin name is Russula subfoetens. In fact, it is a large russula, which exudes a pungent, unpleasant odor during maturation.

Where the basement grows

The mushroom is common in regions with a temperate climate: the European part of Russia, Siberia, the Caucasus. Prefers moist deciduous forests located in lowlands. It is rarely found in coniferous forests, in moss thickets. Such mushrooms differ from their counterparts, which grew among oaks and aspens, in their small size and pale color.

The peak of fruiting occurs at the beginning of summer, the process lasts until the onset of cold weather. The basement grows in large groups.

What does the basement look like?

The cap is large, up to 15 cm in diameter. Its shape in young fungi is spherical, later it becomes prostrate, with a ribbed and uneven edge. This feature is formed as the basement matures. In young specimens, the edge is bent down and absolutely even. A depression is formed in the center of the head.

The color can be light yellow, ocher, cream, dark brown - the older the basement, the more intense the pigment. The surface is smooth, with high humidity it becomes oily, slippery.

The cylindrical, thick and dense leg reaches 10 cm in length, its circumference is about 2 cm. The color of the leg is white, yellow spots appear in overripe mushrooms, the inner part becomes hollow. When potassium hydroxide is applied, the skin of the leg turns bright yellow.

The plates are thin, frequent, adherent to the peduncle. In young mushrooms, they are white, in overripe ones, they are creamy, with brown spots.

The flesh of a young cellar is white, tasteless. As it matures, it begins to exude an unpleasant odor and becomes pungent. It is quite difficult to bring the basement from the forest to the house, since it is very fragile.

Spores are ellipsoidal, warty, cream-colored. The spore powder is pale yellow.

Is it possible to eat a mushroom in the basement

The species is classified as conditionally edible. The fruit body does not contain dangerous toxins, but the peppery taste and smell of rancid oil do not allow this russula to be eaten.

Mushroom taste

Only old cellars with open hats have an unpleasant aftertaste. Young specimens with a convex rounded cap are eaten after 3 days of soaking. In this case, the water is regularly drained, once a day.

Before cooking, remove the skin from the cap of the mushroom. The leg is often not eaten, since in most basements it is eaten by worms.

The cellar is used for making pickles with spicy marinades and lots of spices.

Benefits and harm to the body

Like all russula, basement is a low-calorie, protein-rich plant product. At the same time, its pulp is rich in dietary fiber, which helps to cleanse the body.

Mushrooms, and especially russula, are a difficult to digest product that is not recommended for people with diseases of the gastrointestinal tract. Pregnant women and children under 7 years old should not eat these mushrooms. Without preliminary heat treatment, the fruit bodies of the basement are not consumed.

False doubles

Almost the twin brother of the basement is the Valui mushroom, the Latin name is Russula foetens. Its flesh is denser and fleshy, the color is red. The double tastes more pungent, it has a strong unpleasant odor. In shape and appearance, these varieties of russula are practically indistinguishable. Valui is also classified as a conditionally edible species.

Gebelo makleykaya, false value, shitty mushroom - all these are the names of the most dangerous double of the basement. The Latin name of the species is Hebelo macrustuliniforme. The appearance of both basidiomycetes is almost identical. A striking distinguishing feature of the double is a pronounced horseradish smell when breaking the pulp. Unlike the basement, the shitty mushroom is never wormy.

Almond russula, cherry laurel (Russula grata), exudes the sweet scent of almonds. Its fruit body is somewhat smaller than that of the cellar. The hat is rounded, domed, the leg is cream, longer and thinner than that of the basement. The twin is classified as an absolutely edible species.

The russula is related - a brother of the basement, very similar to him. The Latin name is Rússula consobrína. The russula's cap is smoother and more rounded, gray in color. The smell of the double is unpleasant, sharp, similar to the amber of rotten cheese, the taste is oily. It belongs to the conditionally edible species due to the specific taste of the pulp.

Collection rules

It is correct to collect forest products in wet, rainy weather. You can find the basement in the thickets of moss, under the trees. In early June, you can already go out on a quiet hunt - the peak of fruiting in the basement falls at this time.

Only young mushrooms with a rounded, cap, the edges of which are adhered to the leg, are placed in the basket. Its surface should be flat and smooth.

Old specimens with an open hat should not be collected - it is almost impossible to remove the bitterness and unpleasant odor.

Use

The fresh basement is washed, adhering foliage and dirt are removed. The legs are cut off, they almost always contain worms. The skin is removed from the cap - it can be bitter. Then the basement is poured with cold water and left for 3 days. Every 12 hours, the liquid is drained, as a foul-smelling mucus is formed in it. Then fresh cold water is poured into a saucepan with mushrooms.
Only after 3 days of soaking, the basement is subjected to heat treatment - boiled in salted water 2 times for half an hour. Then the caps can be stewed or fried. But experienced mushroom pickers claim that the caps of young mushrooms salted or pickled with garlic and vinegar are especially tasty.

Conclusion

Basement is a conditionally edible variety of russula. It does not harm human health, but not everyone will appreciate its taste. The pulp of overripe Basidiomycetes is bitter and odorless. Only young fruiting bodies with a rounded cap are eaten. After a long soaking, the basement is pickled. In terms of taste, it belongs to category 3.


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