How to distinguish between edible and non-edible types of mushrooms. How to cook mushrooms

2024 Author: Henry Conors | [email protected]. Last modified: 2024-02-12 02:46

White, boletus, boletus, fly agaric and pale grebe, milk mushrooms and champignons - this is the largest kingdom on the planet. According to scientists, in general, there are about 100,000 types of edible and inedible mushrooms! Three elements - water, earth and air - have been inhabited by them for a long time. Even the rock art of the period BC contains their images. For the first time, types of edible mushrooms were described in the writings of ancient Greek scientists in the 3rd century BC. e.

Applications

Many types of mushrooms are used in medicine and science. All kinds of medicinal extracts and infusions, rinses for the oral cavity are made from them. In recent years, the possibilities of hallucinogenic mushrooms in the treatment of mental disorders have been actively studied in the United States. But the most widely used are all kinds of edible or conditionally edible mushrooms.

There are several reasons why mushrooms have gained importance in human nutrition:

• high nutritional value (not inferior to meat);
• excellent taste;
• easy to get;
• opportunity to prepare for future use.

In today's age of nanotechnology, artificially grown mushrooms are increasingly used. Basically, love for "silent hunting" was preserved only among the Slavic peoples.

Mushrooms that can be eaten

It is customary to divide the types of edible mushrooms into four categories based on their taste and nutritional characteristics:

• The first category includes the elite. Every mushroom picker knows them: porcini and their varieties, Caesar mushroom (considered a delicacy since the time of the Roman Caesars, hence the name).
• Second category - Polish mushroom, boletus, boletus and boletus, black milk mushrooms.
• The third group includes mushrooms that can be found almost everywhere: chanterelles, mushrooms, oyster mushrooms.
• The last, fourth, are edible, but have little nutritional value and distribution - greenfinches, all kinds of rows, raincoats.

You can eat a poisonous mushroom, but only once in a lifetime…

Edible mushrooms, fortunately, more than inedible. Amateur mushroom pickers collect only popular types of edible mushrooms, photos of which have been seen somewhere or are sure of them. How not to collect poisonous mushrooms?

For this you need:

• Examine the underside of the hat. If it is spongy, then with a high probability the mushroom is edible (only two types of mushrooms withsuch a structure - "bilious" and satanic - are poisonous).
• Smell the mushroom. With a pungent smell of garlic or onions, they are not dangerous, but you are unlikely to want to cook a festive dish from them.
• Make a cut. If it is covered with a milky discharge, then the fungus is most likely not dangerous.
• Know that at the end of summer and the beginning of autumn, edible mushrooms are mainly common in the forest, poisonous ones are almost never found.
• Break your hat. If the color of the fracture has changed color, it is better not to take such a mushroom.
• Remember that white, spherical or pear-shaped mushrooms are not poisonous.
• Examine the leg. A skirt or ovoid thickening 100% indicates the toxicity of the fungus.

The main rule is not sure, don't take this mushroom

Mushrooms have an interesting feature to absorb and process all sorts of harmful substances. Therefore, under no pretext should they be collected near industrial enterprises, garbage dumps, near livestock farms, fields where pesticides are used, near highways, in especially hot weather.

How to cook right

Despite their nutritional value and lack of fat, mushrooms are a heavy food. Their cell walls contain chitin (a substance that stiffens the shells of insects and arthropods). The human stomach is unable to digest it. To increase the digestibility of mushrooms, they must be crushed as much as possible during cooking. If they are dried, then if possible, you should use them finely ground. Mushroom flour canadd to first courses, cereals. Since it is a strong allergen, it must be used with caution. From such flour, the original cookies are obtained. It can be taken on a hike - it takes up little space, and even a small amount satisfies hunger. Mushrooms should not be abused by people with gastrointestinal diseases.