Blueberry mushrooms. What mushrooms turn blue on the cut? Season and distribution

One of the edible, and at the same time quite rare, and therefore not recommended for eating types of mushrooms is blue gyroporus, also popularly known as "bruise", nicknamed so for its very specific color reaction on the cut, which turns blue some time after collection. Despite the fact that this representative of the kingdom of mushrooms can be undoubtedly eaten, it is not advisable to do this, since at present it is one of the endangered species listed in several regional Red Data Books of our country.

For many beginners or not very experienced mushroom pickers, a bruise accidentally discovered in the forest can be an unexpected find, which may well be located in the middle of white mushrooms or boletus that are familiar to each of us. Most likely, many of those who are not familiar with this forest dweller will simply pass by, considering it not very edible. Or they will throw it away, mistaking it for poisonous because of the specific blueness of the cut, which can sometimes surprise even seasoned lovers of quiet hunting. Nevertheless, blue gyroporus is one of the traditional representatives of the nature of our strip, and therefore deserves closer acquaintance.

Description

The bruise mushroom (in scientific Latin called Gyroporus cyanescens), also known under the names of blue gyroporus or birch gyroporus, belongs to tubular fungi of the genus Gyroporus (gyroporic) of the Boletov family of the Agaricomycetes class. It received its names, both popular and official, for the rare property of its pulp. For example, in a leg or hat it is quickly able to change its original white color to a bright and saturated blue. Moreover, in any place of damage, whether it be a cut of a mushroom picker's knife, pressure marks from fingers or, for example, an animal bite.

The shape of the cap of the bruise changes depending on its age - in young mushrooms it has a convex shape, but as it grows older it gradually becomes flattened. The skin of the mushroom has a pleasant matte appearance with a yellowish-brown or whitish-cream color, with the slightest damage it becomes covered with bright blue spots. To the touch, the surface of the blue gyroporus cap is dry, has a velvety felt texture. Its average diameter is 5-8 centimeters, although specimens with a hat width of 15 centimeters are often found.

The flesh of the bruise mushroom has a white or delicate cream color, easily breaks, acquiring a cornflower blue hue at the point of fracture or cut. The taste is nutty, there is practically no characteristic smell. The tubular layer of the fungus, up to 10 millimeters thick, with small pores, also has a white or cream tint, which immediately turns blue when it is damaged. Spore powder has a pale yellowish color.

The smooth leg of the blue gyroporus, devoid of a ring, reaches a thickness of up to 3 centimeters, and a height of 5 to 10 centimeters. At the base it is thickened, and under the cap it has a pointed shape. The color, as a rule, is either white or copies the color of the hat, sharply giving off to blue when touched. The structure of the leg of a young fungus is dense, while in an adult it is hollow. The bruise is considered an edible mushroom belonging to the second food category, with a taste that is not bitter in food, and has a fairly good nutritional value, for example, compared with other members of its family, such as chestnut gyroporus.

Distribution and collection

Gyroporus turning blue, also known as a bruise, is less and less common every year. In some regions, it is officially listed in the Red Book. On the territory of the country, the fungus grows in deciduous and mixed forests, in the temperate zone, in areas with a humid climate, on the roots of birch, chestnut and oak. One of the common habitats is sandy soils. Mushroom picking can begin as early as mid-summer, and it lasts until mid-autumn - until October itself.

Eating

The bruise mushroom has a pleasant nutty taste and a barely perceptible mushroom aroma, it can be eaten both boiled and fried, as well as in the form of preparations for the winter - dried or pickled. Caviar made from blue gyroporus and various sauces are distinguished by excellent taste. However, not everyone can enjoy the dishes prepared from it - in some regions of the country, the bruise is listed in the Red Book. The fact is that it bears fruit very poorly and spreads, and therefore it is extremely rare. Therefore, cutting such mushrooms is not recommended.

Video: bruise (Gyroporus cyanescens)

Hunters and fishermen need dexterity, ingenuity and, of course, patience. In addition to the listed qualities, mushroom pickers cannot do without knowledge, because they need to be able to determine where is the edible product, and where is the one that needs to be bypassed, as they say, “the tenth road”. It is especially difficult for beginners, whose experience does not allow them to quickly navigate the trophies. This is where knowledge about the features of mushrooms comes to the rescue, you need to slowly examine the color of the cap, the shape of the stem and, breaking or cutting the mushroom into two parts, wait a bit to see if the color has changed on the cut or not.

It happens that the mushroom turns blue on the cut. What does it mean, can you eat such a product, or is it better to leave it in the forest? This is what we will talk about with you today.

Blueing - an alarm signal, or a trifle that is not worth attention?

The flesh can turn blue in ordinary boletus and satanic mushrooms in a matter of minutes, so this feature cannot be decisive in answering the question of whether it can be eaten. Some mistakenly believe that the blue color is a characteristic sign of the presence of toxins, we repeat that this is a delusion. Why do mushrooms change color to blue? It turns out that the reason is that the pulp, under the influence of air, oxidizes, and its tissues turn blue. This happens even with very tasty and healthy mushrooms.

Let's look at mushrooms that quickly turn blue on the cut, is this sign really an alarm?

Bruise

Probably, it is not necessary to explain why it was called that - a bruise. A grayish-brown cap with a diameter of 15 cm, on the cut becomes azure in a matter of minutes. The same effect will be if you lightly press on it with your finger. Many mushroom pickers love these mushrooms, they are dried and pickled. But, in recent years, their numbers have noticeably decreased, the fungus was on the verge of extinction, so it had to be listed in the Red Book.

chestnut mushroom

With a hat and a leg, a chestnut mushroom looks like a boletus. Therefore, having cut off the white mushroom, it will not be superfluous to make sure that it is he who is in your hands. Cut it, and if it turns blue on the cut, then your find is a Polish mushroom, or chestnut. The first one will surprise you with a bright blue color, the color you will see with the second one will be a little more muted. The legs can become azure in the reddish and Frost boletus.

satanic mushrooms

It is better to avoid this trophy, because it is not for nothing that they were given such a name. The blue will not be pronounced, and a pinkish color characteristic of poisonous mushrooms will appear first.

Delicious and healthy boletus, boletus, mushrooms and oaks turn blue on the cut.

Aspen mushrooms

This feature is in the red boletus, or rather, in its legs. The blue that appears on the fault turns into black over time.

His hat is rightfully considered luxurious, and how else, because it is elastic and fleshy, its diameter reaches 30 cm. In young mushrooms, it resembles a hemisphere, in older mushrooms, the cap is cushiony. The mushroom leg is thick, red skin, the surface is smooth.

Thus, blue - cannot be an indicator that the mushroom is poisonous. If there is a characteristic mesh on its leg, the hat looks like a dome, the spores are colored orange, then in front of you is the only one whose blue should be alarming - a satanic mushroom.

Mushrooms - "for" and "against"

Useful properties of mushrooms:

• Mushrooms are champions in the content of vitamins, minerals and trace elements. Let's just say that vitamin D, for example, is less even in butter, and vitamin B is no less than in butter.
• Mushrooms have a positive effect on the elasticity of blood vessels, normalize metabolic processes in the body, and have a beneficial effect on blood and heart function.
• They contribute to the prevention of atherosclerosis, they are recommended to be included in the diet of overweight people.
• Mushrooms help to strengthen the body's defenses, they slow down the growth of cancer cells.
• The fiber contained in mushrooms normalizes the digestive tract, promotes digestion, and prevents constipation.

Who should refrain from eating mushrooms

Mushrooms are contraindicated in children, pregnant and lactating women, people who have problems with the functioning of the digestive tract.

Note to newbies

• Mushrooms have one feature - they accumulate heavy metals, toxins and other elements of atmospheric air and soil that are hazardous to human health. Therefore, it is forbidden to eat mushrooms collected near major highways, near cities and industrial enterprises. Do not buy mushrooms in spontaneous markets, which is called "from the hands."
• Be careful what you put in the basket. A poisonous mushroom may not have the best effect on those with whom it lies next to, so is it worth bringing such a dangerous “trophy” from the forest? And if you doubt whether a mushroom is edible or not, never take it. By bringing it home, in the confusion, you can forget about your doubts, and the dubious product will end up in your frying pan.
• If you are a novice mushroom picker, and it is still difficult for you to recognize mushrooms, do not hesitate to take photographs of mushrooms growing in your area with you on a “quiet hunt”. So you can protect yourself from a fatal mistake and quickly remember what mushrooms look like.

Remember, you should not risk your health and your loved ones, because of the temptation to taste a delicious delicacy.

Sometimes forests can please a mushroom picker with an unexpected find, and among the usual boletus mushrooms, porcini mushrooms and butter mushrooms, an extremely rare representative of the mushroom kingdom is accidentally discovered - a bruise mushroom. Those who are not familiar with this inhabitant of the forest world may consider it inedible and throw it away due to its specific reaction to the cut, but it is quite suitable for food. After reading the article, you will learn about where the bruise grows, get acquainted with its description and learn how to use it in cooking if you come across it during the “silent hunt”.

Bruise mushroom (Gyroporus cyanescens), blue gyroporus or birch gyroporus, is a tubular fungus and belongs to the genus Gyroporus, the Boletov family. The name was given due to the property of the pulp to quickly change its color at the place of cut or pressure from white to bright blue.

• the cap of the mushroom changes its shape depending on age: in a young bruise it is convex, then as it grows older it becomes flat. The color of the skin is matte whitish-cream or yellow-brown, with the slightest pressure, bright blue spots appear in the places of damage. To the touch, the hat is velvety-felt, dry. Diameter from 5 to 8 cm, can reach 15 cm;
• the flesh is cream or white, breaks easily and quickly acquires a rich blue color with a cornflower blue tint at the site of damage. The characteristic mushroom smell is slightly felt, has a pleasant nutty taste;
• the tubular layer is almost free, also light cream or white, turns blue at a break, up to 10 mm thick. The pores are very small. Spore powder of pale yellow color;
• the stem is smooth, from 5 to 10 cm high and up to 3 cm thick, thick at the base, slightly pointed at the end. There is no ring. The inner part of young mushrooms is dense, in adults it is completely or partially hollow. The color of the stem is white or has a shade close to the color of the cap, when touched or at the cut point, it turns sharply blue.

Gyroporus blue - an edible mushroom belonging to the second category. It does not taste bitter and is considered more valuable than chestnut gyroporus.

Distribution and when to collect

Gyroporus bluish is very rare. It can be found in the northern temperate zone of Russia in a mixed or deciduous forest. He prefers a humid climate. Forms mycorrhiza most often with birch, oak or chestnut, lives on sandy soils. The first mushrooms can be found already in the middle of summer, the fruiting season for bruises lasts until October.

Similar species and how to distinguish from them

Inexperienced mushroom pickers sometimes confuse a bruise with chestnut gyroporus - they have a lot in common. However, if you remember the main difference, then there will be no mistake: it is enough to make an incision on any part of the mushroom and see if the color changes to blue. In chestnut gyroporus, not a single part of the fruiting body will change color and remain white-yellowish.

In rare cases, a bruise is confused with the conditionally edible Junkville boletus, in which the color of the flesh also turns blue at the break. However, after a while, it will acquire an almost black tint, which is how it differs from the remaining cornflower blue cut of the blue gyroporus.

Fortunately, you can’t confuse a bruise with any poisonous representative of the mushroom kingdom, since in nature there are no more mushrooms that give such an intense blue color to the pulp with light pressure.

Primary processing and preparation

The bruise has a pleasant taste with a nutty tinge. When fresh, it does not have a bright mushroom smell, only a slight aroma. It is used boiled or fried. Suitable for preparing preparations for the winter, as it dries and marinates well. Caviar from a bruise has excellent taste. Mushrooms also make good sauces. However, in Russia it is difficult to try it - because of its ability to change color to bright blue and its rarity, the bruise is not popular with housewives.

A bruise is a mushroom that has long been listed in separate regional Red Books, bears fruit singly or several together, and spreads very poorly. Therefore, even if you find it in the forest, it is not recommended to cut it.

The bruise grows in broad-leaved forests, on elevated, well-lit and warm areas, on sandy soils, along the sides of old forest roads, on the edges of oak forests. It grows singly, rarely in groups, from July to October. In our forests, the fungus is rare.

The cap of the bruise is up to 15 cm in diameter, hemispherical, then pillow-shaped, flat, whitish, brownish, brownish-olive, brownish-yellowish, fluffy-felt. The tubular layer is white, then straw-yellow, finely porous, quickly turning blue when touched.

The flesh of the bruise is thick, white, turns blue on the cut, without much taste and smell.

Leg up to 10 cm long, up to 5 cm thick, tuberous, first dense, then loose, with large voids. When pressed and broken, it quickly turns blue.

The bruise mushroom is edible, category II. Used fresh, pickled, dried.

Photo albums - mushroom site

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Mushroom bruise photo

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Mushroom bruise photo

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Mushroom bruise photo

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Mushroom bruise photo

Mushroom bruise photo

Mushroom bruise photo

Boletus mushroom. description. a photo. mushroom bruise, bile, satanic. - site about plants

Boletus is a tasty and most valuable edible mushroom in terms of its nutritional qualities. It has a firm, white, aromatic flesh that tastes sweet. Its size is somewhat larger than the size of other mushrooms. There are cases when the boletus grew up to 1 kg in weight. The pulp is loose and old. Such specimens of mushrooms are of little value. On the contrary, in the dry matter of the pulp of a young mushroom contains 45% protein, 3.4% fat, 50% carbohydrates and extractives. Boletus received its second name “porcini mushroom” for the property of remaining white after drying. Other tubulars darken when dried. In a young boletus, both the cap and the leg are equally valuable. With the aging of the mushroom, its leg coarsens and does not boil well when cooked. Nutrients in the old leg are lost. Therefore, in adult mushrooms, hats are more valuable than legs. In addition, the legs of mushrooms are severely affected by worms over time.

Boletus mushroom. Description.

You can visually identify a young or old mushroom by its cap and stem. In a young boletus, the leg is swollen at the base. Mature - semicircular. The old mushroom has a high stem, with a reddish or greenish top. A boletus hat will also indicate its age. The lower part of the cap in young mushrooms is white, in old ones it is yellowish-greenish. The color of the old leg, as well as the color of the cap of the porcini mushroom, depends on the forest in which they grow. In birch forests, the hat of mushrooms is light brown. In spruce - pinkish, changing with age to pale red. Spruce mushrooms grow on high legs, and have a small hat. White mushroom, grown in a pine forest, on the contrary, is squat, on a short stalk. His hat is brown-violet, almost black. Even among mushrooms there are “the best”. These are oak mushrooms grown in oak forests. These mushrooms are delicious and most fragrant among mushrooms. Oak mushrooms have a dark red hat, often with a coating. All mushrooms appear in the forest in July and are found until October. Night frosts are frequent in autumn. On such days, when the hoarfrost has not yet melted under the rays of the sun, mushrooms stand frozen, as if crystal from the ice that fills them. After all, mushrooms contain a lot of water. Mushrooms often grow in whole families. Therefore, having found one mushroom, one should look for its relatives nearby. These mushrooms like to hide in the grass and do not like the dark thicket. It is better to look for them along the edge of the forest, on the edges, among the young growth of trees. In the photo: white mushroom - boletus.

bruises.

Close relatives of porcini mushrooms are edible bruise mushrooms. They are similar in appearance to mushrooms and are just as nutritious, tasty and meaty. The bruises grow large. Distinguishes them from ceps by the blue color that their white flesh acquires when cut. These mushrooms are extremely rare.

Poisonous mushrooms - bile and satanic mushroom.

Among the inedible and poisonous mushrooms, there are mushrooms that are similar in appearance to boletus mushrooms. One of them is gall fungus. This mushroom is poisonous. It can be distinguished from white when broken or cut. At the same time, its flesh turns red, and the tubules of the spore-bearing layer at the bottom of the cap at the end turn pink. An edible porcini mushroom does not change its color when cut, it remains white. If you taste the gall fungus, you can feel the bitterness present in it.

The satanic mushroom also belongs to poisonous mushrooms. It looks like a porcini mushroom and a bruise. But its upper reticulate part of the stem and the openings of the tubules of the spore-bearing layer are pinkish.

Read more articles:

Edible mushrooms: tubular, lamellar, milky mushrooms.

Boletus. A photo. Potatoes stewed with mushrooms. Recipe.

The oiler is real. (mushrooms) fried. Recipe.

Summer mushrooms. Description. A photo. False mushrooms.

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Mushroom Sinyak (listed in the Red Book) grows in oak forests and pine forests on sandy soil from August to October.

The hat is up to 15 cm in diameter, at first convex, later flat, whitish or brownish-yellowish, eared-felt, turns blue when touched. The flesh is white, quickly turns blue on the cut. The tubular layer is white or straw-yellow, finely porous. Spore powder is yellow. Leg up to 10 cm long, 1.5-3 cm thick, tuberous, at first dense, later loose, hollow. Turns blue when touched.

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Bruise. - edible mushrooms - description of mushrooms - mushroom dishes

05.05.2010, 03:14

One of the brightest, in the literal sense, representatives of the family of boletus fungi is bruise. The mushroom got its name for the property of the pulp to change color on the cut from white to bright blue. The mushroom is somewhat similar to the white mushroom, with which it is often confused. The fungus is rare, even very rare, is listed in the Red Book of the Russian Federation and the CIS countries.

The cap of the mushroom grows up to 15 centimeters in diameter, convex in youth, becomes prostrate with time. Brown or yellowish, the cap is covered with faintly visible cracks, fleecy to the touch, soft, and quickly acquires a blue tint when touched. The tubules and pores under the hat are straw-yellow, with any, even weak mechanical action, they instantly turn blue. The stem is tuberous, dense, with age the structure of the stem collapses and becomes loose and even hollow. The color of the leg does not differ from the hat, or a little lighter in shade. The pulp of the mushroom does not have a special taste and smell, with any damage, be it a cut or a break, it changes color to bright blue.

The fungus settles on warm sandy soils of oak forests and coniferous forests, prefers a warm climate and humid weather.

Related fungi are rightly referred to chestnut mushroom. It is also rare and listed in the Red Book. A small hat reaches 10 centimeters in diameter, has a pronounced chestnut color. the leg is straight, dense. The flesh does not change color on the cut, white or with a slightly yellow tint.

The bruise begins to grow in the middle of summer, when the soil warms up well, and continues to bear fruit throughout the warm season.

Not a single poisonous mushroom has such a feature, so it is not possible to confuse a bruise with dangerous types of mushrooms.

These mushrooms can be served on the table as a separate dish (if you are lucky to find, of course) or combined with various foods in hot or stews.

Encyclopedia of mushrooms > bruise

Hat: young mushroom has a convex shape, then becomes flat whitish or brownish-yellow. The surface of the hat is felt, it turns blue very quickly when touched, up to 15 cm in diameter.

Tubular layer: free, finely porous, white or straw-yellow color. Spore powder: yellow.

Leg: first dense, then hollow, loose, tuberous. Turns blue when touched. At the base of the leg thickens, sometimes thins in the lower part. One color with a hat. There are no rings on the stem, but the upper smooth part of the stem differs from the rest of the slightly pubescent part. Inside the leg is first filled, then cellular and finally hollow.

Edibility: Suitable for human consumption. It is used in dried, pickled and boiled form.

Flesh: brittle, white or cream color. It has a slight mushroom smell. On the cut, it quickly becomes saturated blue.

Distribution: rare. Prefers warm sandy soils, wet weather and warm climates. It grows in coniferous forests and oak forests. It bears fruit singly, extremely rarely and most often in the southern regions. It begins to grow by the middle of summer, when the soil is well warmed up and continues to bear fruit throughout the warm period of the year.

Similarity: it is impossible to confuse Bruise with dangerous ones, since not a single poisonous mushroom has the feature of turning blue when pressed.

Remarks: Bruise is a rare mushroom listed in the Red Book of the CIS and the Russian Federation. Collecting is not recommended. This is the brightest representative of the boletus mushroom family. The mushroom got its name because of the property of the pulp on the cut to change its color from white to bright blue. The bruise is somewhat reminiscent of a porcini mushroom, therefore they are often confused.

• No similar mushrooms

Bruise. encyclopedia. mushroom guide

The section helps to identify edible and poisonous mushrooms, and also suggests possible ways to prepare them.

For complete culinary success, check out the section:

Encyclopedia of mushrooms

Mushroom guide

Photo, description, culinary tips

• Never eat too many mushrooms (in any form). Although edible mushrooms are delicious, they still require good digestion; the best mushrooms, eaten in excess, can cause severe and even dangerous indigestion in people with weakened and improper digestion.
• For aging mushrooms, before cooking them, you should always remove the lower, spore-bearing layer of the cap: for agaric mushrooms - plates, for spongy mushrooms - a sponge, which in a ripe mushroom mostly becomes soft and easily separated from the cap. Mature spores, contained in abundance in the plates and sponge of a ripe mushroom, are almost not digested.
• Peeled mushrooms should be put in cold water for 30 minutes to soak the sand and dry leaves adhering to them, and thoroughly washed 2-3 times, each time pouring fresh water. It is good to add a little salt to it - it will help get rid of worms in mushrooms.
• There are fewer mushrooms in the shady wilderness than in patches lit by the sun.
• Do not try raw mushrooms!
• Do not eat overripe, slimy, flabby, wormy or spoiled mushrooms.
• Beware of false mushrooms: do not take mushrooms with a brightly colored hat.
• well preserved if they are soaked for several hours in cold water, then cut off the contaminated parts of the legs, rinse in water with the addition of citric acid and boil in water with a small addition of salt to taste. After that, put the hot champignons together with the broth into glass jars, close (but do not roll up!) And in a cool place (in the refrigerator). From these you can prepare various dishes and sauces.
• Never pick or eat mushrooms that have a tuberous bulge at the base (like the red fly agaric) and don't taste them.
• Be sure to boil morels and stitches and rinse thoroughly with hot water.
• Milky mushrooms should be boiled or soaked for a long time before salting or eating fresh.
• Raw mushrooms float, cooked mushrooms sink to the bottom.
• When cleaning mushrooms, only the lower, contaminated part of the leg is cut off.
• Remove the top skin of the cap from the oil.
• In morels, the caps are cut off from the legs, soaked for an hour in cold water, washed thoroughly, changing the water 2-3 times, and boiled in salted water for 10-15 minutes. The decoction is not used for food.
• Bouillons and sauces are prepared from porcini mushrooms; they are tasty in salted and pickled form. With any method of preparation, they do not change their inherent color and aroma.
• Only a decoction of porcini mushrooms and champignons can be used. Even a small amount of this decoction improves any dish.
• Boletus mushrooms are not suitable for making soups, as they give dark broths. They are fried, stewed, salted and marinated.
• and are mainly used for pickling.
• Russula is boiled, fried and salted.
• fry. Small caps of these mushrooms are very tasty in salted and pickled form.
• Chanterelles are never wormy. They are fried, salted and marinated.
• Before stewing, the mushrooms are fried.
• Mushrooms should be seasoned with sour cream only after they are well fried, otherwise the mushrooms will turn out boiled.
• Mushrooms have such a delicate taste and smell that the addition of spicy spices to them only worsens their taste. They are the only mushrooms of their kind that have a light, slightly sour taste.
• It is better to fill such primordially Russian food as mushrooms with sunflower oil. All tubular mushrooms are fried on it, as well as russula, chanterelles, champignons. They are filled with milk mushrooms and waves. Oil is poured into glass jars with pickled boletus and mushrooms, so that a thin layer of it protects the marinade from mold.
• Do not leave fresh mushrooms for a long time, substances dangerous to health and even life appear in them. Sort right away and start cooking. As a last resort, put them in a colander, sieve or enameled pan and, without covering with a lid, refrigerate, but not more than for a day and a half.
• Mushrooms picked in rainy weather spoil especially quickly. If you leave them in the basket for several hours, they will soften, become unusable. Therefore, they must be prepared immediately. But ready-made mushroom dishes cannot be stored for a long time - they will deteriorate.
• So that the peeled mushrooms do not turn black, put them in salted water, add a little vinegar.
• It is easy to remove the skin from russula if you first pour boiling water over them.
• With butter before cooking, be sure to remove the film covered with mucus.
• Spices are put in the marinade only when it is completely cleared of foam.
• So that the marinade from boletus and boletus does not turn black, pour boiling water over them before cooking, hold in this water for 10 minutes, rinse, and then cook in the usual way.
• So that the peeled champignons do not darken, they are placed in water slightly acidified with lemon or citric acid.
• Be aware of the possibility of botulism and other bacterial diseases in case of violation of sanitary and hygienic requirements when canning mushrooms.
• Do not roll up jars with pickled and salted mushrooms with metal lids; this can lead to the development of the botulinum microbe. It is enough to cover the jar with two sheets of paper - plain and waxed, tie tightly and put in a cool place.
• It should be remembered that the botulinum bacteria produce their deadly toxin only when there is a severe lack of oxygen (i.e. inside hermetically sealed cans) and at temperatures above +18 degrees. C. When storing canned food at temperatures below +18 gr. With (in the refrigerator) the formation of botulinum toxin in canned food is impossible.
• For drying, not old strong mushrooms are selected. They are sorted out and cleaned of adhering earth, but not washed.
• In porcini mushrooms, the legs are cut off completely or partially so that no more than half remains. Dry them separately.
• In boletus and boletus, the legs are not cut off, but the whole mushroom is cut vertically in half or into 4 parts.
• All edible mushrooms can be salted, but most often only lamellar mushrooms are used for this, since tubular mushrooms become flabby when salted.
• The marinade from boletus and boletus will not turn black if you pour boiling water over the mushrooms before cooking, soak in this water for 5-10 minutes, then rinse with cold water.
• To make the marinade light and transparent, it is necessary to remove the foam during cooking.
• Salted mushrooms cannot be kept warm, nor can they be frozen: in either case, they darken.
• Store dry mushrooms in a sealed container, otherwise the aroma will evaporate.
• If dried mushrooms crumble during storage, do not throw away the crumbs. Powder them and store in a well-stoppered glass jar in a cool, dry place. Mushroom sauces and broths can be prepared from this powder.
• It is good to hold dried mushrooms for several hours in salted milk - they will become like fresh ones.
• Dried mushrooms are much better absorbed if they are ground into a powder. From such mushroom flour, you can cook soups, sauces, add to stewed vegetables, meat.
• Dried chanterelles are better boiled if you add a little baking soda to the water.
• Mushrooms containing milky juice - volnushki, nigella, whites, milk mushrooms, mushrooms, valui and others, boil or soak before salting to extract bitter substances that irritate the stomach. After scalding, they should be washed with cold water.
• Stitches and morels must be boiled for 7-10 minutes before cooking, pour out the broth (it contains poison). After that, the mushrooms can be fried.
• Boil chanterelles and valui before marinating in salted water for 25 minutes, put on a sieve and rinse. Then put in a saucepan, pour the required amount of water and vinegar, add salt and boil again.
• Boil the mushrooms in the marinade for 10-25 minutes. Mushrooms are considered ready when they begin to sink to the bottom and the brine becomes clear.
• Salted mushrooms are supposed to be stored in a cold place and at the same time make sure that mold does not appear. From time to time, the cloth and the circle with which they are covered should be washed in hot, slightly salted water.
• Pickled mushrooms should be stored in a cool place. In case of mold, all the mushrooms should be thrown into a colander and washed with boiling water, then make a new marinade, boil the mushrooms in it and put them in clean jars, pour vegetable oil and cover with paper.
• Dried mushrooms easily absorb moisture from the air, so they should be stored in a dry place in moisture-proof bags or tightly closed jars.
• When salting mushrooms, do not neglect dill. Feel free to put it, marinating butterfish, salting russula, chanterelles, valui. But milk mushrooms, mushrooms, whites and volnushki are better to be salted without fragrant herbs. Their natural aroma is more pleasant than dill.
• Don't forget the hell. Leaves and roots of horseradish, placed in mushrooms, not only give them a spicy spiciness, but also reliably protect against dehydration.
• Green twigs of blackcurrant give the mushrooms a flavor, and cherry and oak leaves - appetizing fragility and strength.
• Most mushrooms are best salted without onions. It quickly loses its aroma, easily turns sour. Chop onions (you can also green) only in salted mushrooms and milk mushrooms, as well as in pickled mushrooms and mushrooms.
• Bay leaf, thrown into boiling mushrooms and mushrooms, will give them a special flavor. Put in the marinade also a little cinnamon, cloves, star anise.
• Store salted mushrooms at a temperature of 2-10°C. At higher temperatures, they turn sour, become soft, even moldy, and you can’t eat them. For rural residents and owners of garden plots, the problem of storing salted mushrooms is solved simply - a cellar is used for this. Citizens must salt exactly as many mushrooms as can be placed in the refrigerator. On the balcony in winter they will freeze, and they will have to be thrown away.

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In a separate kingdom of wildlife, scientists have identified mushrooms, which have a huge variety of species: edible and poisonous. This article will discuss why and which mushrooms turn blue on the cut.

Blue breast

This mushroom is distributed throughout our country, but prefers to grow in the forests of Siberia and the Urals. Many residents of foreign countries consider it inedible, but this is not so. It's just that the cooking technology is a lot of trouble. This mushroom has many names: purple, blue, lilac, dog.

Many edible mushrooms turn blue when cut. A typical representative is a blue breast. His hat reaches a diameter of fifteen centimeters and has a yellow color. If the mushroom is cut or pressed on it, it turns blue. Hence the name. The cap of young milk mushrooms is slightly convex, but in the process of their growth and aging, it becomes open or depressed. Blue mushrooms are mushrooms that turn blue when cut. The photo clearly demonstrates this. The mushroom is distinguished by dense and thick pulp, which is yellow, light brown or cream in color. Interacting with air, white juice acquires a purple color.

This fungus has no twins. Mid-August - early September is the best time to collect blue mushrooms, which are rich in mixed and coniferous forests. They hide under birches and firs. These milk mushrooms are fried or boiled. They are not pickled, as both the mushrooms and the liquid turn blue.

Mushroom - bruise

It got its name for a special property: its flesh on the cut changes color from white to bright blue. If the mushroom looks like white, turns blue on the cut - this is a bruise. The appearance of these two varieties is very difficult to distinguish. The bruise mushroom is extremely rare, so information about it can be found in the Red Book.

The diameter of its cap reaches 15 cm. In a young mushroom, it is convex, and in an adult it is prostrate. On a brown or yellowish hat, subtle cracks can be seen. Mushrooms on the cut turn blue if they are touched and pressed. Therefore, they cannot be confused with poisonous mushrooms, which lack this ability. Under the hat are yellow spores and tubules, which instantly turn blue at the slightest impact on them. The leg is dense, tuberous in shape. Its structure is gradually being destroyed. In an aging fungus, it is hollow.

The pulp does not have a special taste and smell. This type is good stewed. The bruise mushroom is a lover of a humid warm climate, it can be found in oak and coniferous forests from mid-summer to its end. What mushroom turns blue on the cut? This may be a relative of the bruise - chestnut mushroom, which is also rare and also found a place in the Red Book.

Aspen mushrooms

These mushrooms have several varieties, one of which is the red boletus. It is also called krasyuk, aspen, redhead. This is just the kind that they say: the fungus has a blue leg on the cut. The boletus has a luxurious hat, the diameter of which can reach thirty centimeters. In young mushrooms, it is hemispherical in shape with edges tightly adjoining the stem. Mature mushrooms are distinguished by a pillow-shaped hat, which is easily separated from the stem. The skin is red or terracotta, hence the name. The surface is velvety, smooth. Tubes under the hat are white with a yellowish or olive tint.

An adult mushroom is endowed with a high thick leg. It is covered with small scales, the grayish-white color of which changes to dark in adult mushrooms. The cap is elastic, fleshy. The leg acquires a fibrous structure over time. On the fault, it first turns blue, and then turns black. The smell of the mushroom is mild, but it has a pleasant aroma.

boletus

These are edible mushrooms that turn blue when cut. The color change occurs when the leg is broken. If you make a cut on the hat, its color will not change, it will remain snow-white. The body of the fetus consists of a low stem, about one and a half centimeters, and a brown, brown or gray cap of a convex shape. It depends on the variety of this mushroom. Scales are visible on the grayish leg.

podduboviki

These mushrooms have another name - Polish. They are among the rarest blue specimens. They are found only in oak or deciduous forests. The tanneries differ in that their flesh instantly turns blue on the cut or even acquires a purple color. But as soon as they are dried, the pigment disappears. It is easy to confuse boletus with boletus or porcini mushrooms. To prevent this from happening, just take a closer look, and you will see that the Polish mushroom always grows with an open hat.

The pulp of the fruit is very palatable, which is often the cause of damage by worms. The peel of a coffee or chestnut hat gleams, but does not stick to the hands. The layer of tubules has a yellow or greenish color. These mushrooms turn blue when cut. But you don't have to throw them away. If you are not sure if a mushroom is edible or not, put it in another basket, and at home you will find information that will tell you what to do.

Does the porcini mushroom turn blue on the cut or not?

This mushroom is often confused with satanic - the counterpart of the porcini mushroom. But the difference is that in a poisonous representative of this species, the fracture first turns pink, and only then turns blue. In a white edible mushroom, the color on the cut does not change, remember this! What mushroom turns blue on the cut? Satanic, which has a hat that resembles a white mushroom in color, but the spores under it are red or orange. Its leg is distinguished by a bright yellow color with a red mesh pattern.

The shape of the cap of all poisonous mushrooms is slightly domed, and in white it is spherical with a whitish edge in young fungi. Growing up, they have a convex hat shape of brown-red or brown colors. The tubules under the cap are white at first, but later acquire a yellow or green tint. The leg is light, barrel-shaped with a mesh brown pattern. Does the white mushroom turn blue on the cut? The answer is unequivocal: the color on the cut of this mushroom never changes!

Beneficial features

• Mushrooms contain a large amount of vitamin D, as in butter.
• In terms of vitamin B content, they are not inferior to cereals.
• Mushroom lecithin reduces blood cholesterol, which makes them useful for people with metabolic disorders, vascular and heart diseases.
• Mushrooms are recommended to be included in the diet menu, as they have a low content of fatty acids that prevent arteriosclerosis.
• They are used as an anti-cancer and stimulating agent for the human body.

• Mushroom enzymes break down fats, so they should be consumed by people who want to lose weight.
• A large amount contains fiber, due to which the stomach is cleansed and digestion improves.

Harmful properties

• Mushrooms contain a lot of plant fibers and chitin, which are difficult to digest, which is why nutrients are poorly absorbed. To exclude this, the mushrooms are dried, thoroughly ground and sent for storage in hermetically sealed jars in a dark place. Important: edible salt is added to the mushroom powder. This drug is used as a seasoning.
• There are many toxic and radioactive substances in the atmosphere that are absorbed by edible mushrooms. Therefore, collecting them along roads and in areas with industrial enterprises is associated with a danger to life. You should not buy mushrooms in the market, as it is not known where they were collected. Perhaps in an ecologically polluted area.
• Don't go mushroom hunting alone. Remember, if a poisonous mushroom gets into a basket, this can lead to the poisoning of all its relatives. Better get rid of the contents of the basket.
• Mushrooms are considered heavy food, so they should not be consumed by babies, nursing and pregnant women, and people with various diseases of the digestive tract.

Mushroom time is called quiet hunting. Be careful that this silence does not make you worry. Collect only edible mushrooms!