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Mushrooms of the Strophariev family are distinguished by a peculiar coloration of spores: they have purple or lilac shades. The cylindrical vole (Latin Agrocybe cylindracea) is distinguished by spores of tobacco, gray-brown color, located between the plates.
Where the cylindrical vole grows
This lamellar fruit body loves warmth and moisture, grows mainly in the subtropical zone in the plains and mountainous areas. Found in the south of a temperate climate. In Russia, mushroom pickers see them in the mixed, deciduous forests of the European part. The favorite place of growth of the cylindrical vole is the living and dead parts of deciduous trees: willow, poplar, birch, elm. It appears in whole colonies, where the younger generation coexists with overripe fruiting bodies from April to October. Experienced mushroom pickers know that a vole in the same place gives several generations of a crop.
The color of the legs is much lighter than the surface of the caps.
What does a cylindrical vole look like?
The mushroom cap is spherical, up to 15 cm in diameter. The smooth surface gradually becomes flat, wrinkled. In rainy weather, the skin shines, shimmering with shades of brown, in dry weather it dries up, with small cracks. The pulp is fleshy, loose. In the lower part there are plates, the color of which coincides with the outer surface of the cap and changes from light brown to tobacco.
The stem is cylindrical, up to 15 cm high. In adult fruiting bodies, it is dense, up to 3 cm in diameter. In the upper part it is bordered by a pronounced ring, above which a light down is felt.
Cylindrical vole is a lamellar mushroom with brown spores in the shape of an ellipse
Is it possible to eat the cylindrical vole
It is an edible mushroom. Belongs to the third flavor category. He is not very well known in Russia. But in Southern Europe it is widely used in cooking, dried, canned. Currently, artificial cultivation of the cylindrical vole on a woody substrate is widespread. Amateurs get several harvests per year.
The pulp cannot boast of a bright taste. It tastes like wine or flour that has been stored for a long time. Not a very pleasant smell, but Europeans like it. They use the mushroom in cooking, prepare sauces for meat dishes.
The cylindrical vole has similar species. One of them is a ringed cap from the Webinnikov family. He loves conifers. Lives in the forest in large groups. Young fruiting bodies form an ovoid cap with a cylindrical sturdy stem. Over time, the surface straightens out. Edible. It tastes good.
The hat is like a cap, and there is a ring on the leg
Scale (moth) alder with a light brown surface of the cap grows in mixed and deciduous forests, choosing alder, willow, birch stumps and dead trees for growth. They are smaller in size and unsuitable for food because of the bitter pulp.
Beige moth caps with a lilac center are covered with small scales
Poplar honey fungus is another double that has excellent taste. Even the ancient Romans used it in food and put it on a par with truffles. It is found on dead poplars and stumps, the remains of other deciduous trees.
Poplar honey mushroom has a pleasant taste and smell
Attention! Inexperienced mushroom pickers may confuse the vole with the pale toadstool, a poisonous mushroom. But the latter have white scales on the surface, and there is no flour plaque on the hat. Spores are white.
Collect the cylindrical vole, carefully cutting off young mushrooms with a more pleasant taste and dense pulp. If the mycelium is not disturbed, a fresh shoot of young fruit bodies will grow in this place in a month.
The cylindrical vole can be eaten without special heat treatment. It is salted, pickled, dried, fried. Depending on the preparation, it acquires a different taste: from specifically mushroom to exquisitely meaty. Especially appreciated by the French.
Any table looks festive if you diversify it with mushroom dishes, pickled, salted, fried or boiled. They are appetizing, tasty and delicious.
- cylindrical vole - 0.5 kg;
- sour cream - 0.2 kg;
- onions - 2 pcs.;
- garlic - 1-2 cloves;
- dill - 1 bunch;
- vegetable oil;
- salt and pepper to taste.
Julienne in a cocotte looks aesthetically pleasing and sophisticated
- Peel the vole and rinse with cold water, cut into small cubes.
- Chop the onion into half rings. It will be stewed for a long time in a large amount of oil and will become stewed, soft, practically dissolved.
- Chop the garlic finely or chop in a crusher.
- Finely chop the dill.
- Pour oil into a frying pan, put onion and simmer until golden brown for 20-25 minutes.
- Simmer the mushrooms in another pan for about 40 minutes. They can be pre-boiled and fried.
- Add onion, stir, salt, pepper, simmer for 2 minutes, add sour cream, leave for another 5 minutes, add chopped dill and garlic.
- Put in cocotte makers, brush with a thin layer of sour cream, sprinkle with grated cheese, bake in the oven for about 10 minutes at 180 degrees.
Risotto with mushrooms
This is a traditional Italian dish and is very easy to prepare.
- arborio rice - 0.3 kg;
- butter - 0.1 kg;
- onion - 1 pc.;
- dry white wine - 0.1 l;
- chicken broth - 1 l;
- cylindrical vole - 0.3 kg;
- Parmesan cheese - 0.1 kg;
- salt pepper.
Risotto is a traditional Italian dish
- Cut the onion into small strips. Vole - larger, so that they retain their shape when roasted. Grate the cheese.
- Fry the onions until golden brown, add the mushrooms and simmer for about 20 minutes.
- Put the rice, fry for 2-3 minutes, pour in the wine, simmer for 10 minutes.
- Pour the chicken stock so that it slightly covers the rice. If it evaporates too quickly and the rice is not ready yet, pour in the liquid. But it is important not to overdo it so that the cereal is not overcooked.
- Add spices and cheese. Close the lid and let stand for a few minutes.
It turns out a hearty, aromatic dinner for 4 persons.
The cylindrical vole is a small mushroom that does not have an exquisite taste and smell. It is prized in many Western European countries.