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The mokruha mushroom belongs to the genus of the same name and is an edible variety. Due to its non-standard appearance and resemblance to a toadstool, the culture is not in wide demand. It is rarely used in cooking, although the taste of the mushroom is comparable to butter. A description of the mokruha with a photo will help to recognize her in the forest during the harvest season.
What do mushrooms look like?
The mokruha got its name because of the structural features: the fruit bodies are covered with a mucous membrane, which is why the surface of their caps becomes slippery to the touch and therefore seems wet.
Young specimens have a thick mucous membrane, which breaks and slides to the stem as the wet fur grows. And the descending white plates of the fungus turn black with age.
The caps of young mocruses are often convex or conical; in mature ones, they acquire a prostrate and depressed shape, with lowered margins. Depending on the type, the surface of the caps can be brown, gray, reddish or pink. The moss mushroom is characterized by a dense stalk, with a yellow tint at the base, which changes to a grayish-white closer to the top.
Where do mokruhs grow
The habitat of these mushrooms is the forests of the Northern Hemisphere. Common moss grows both singly and in groups in moss near pines, spruces and firs. This variety prefers calcareous soils, elevated areas and thinned forest plantations. Most often, mokruha can be found next to boletus.
In Russia, the mushroom is distributed only in Siberia, the Far East and the North Caucasus.
You can find out more information about the mokruha mushroom from the video:
Types of mokruh
There are many types of moss, each of which differs in appearance and structural features. Even experienced mushroom pickers will find useful information about the differences between the most common members of the family.
Spruce peel (Gomphidius glutinosus)
It also has other names - sticky moss, slug. The shape of the mushroom is hemispherical, the flesh is fleshy. The hat is open, with a tucked edge and a depressed center. It can be gray, grayish blue or greyish brown with purple edges and a light center. The diameter of the cap is from 4 to 10 cm. Its surface is slimy, with a characteristic shine. In old wet fur, dark blotches can be seen on the cap.
The flesh, white with a pinkish tinge, becomes gray with age. Its taste is sweetish or sour, the aroma is mushroom, but not bright.
The leg, swollen and thick in young specimens, as the fungus grows, acquires a cylindrical or clavate shape (from 1 to 2.5 cm in diameter). It grows from 5 to 11 cm, its surface becomes completely smooth. There is a mucous ring at the base.
Spruce bark can be found among the moss of coniferous and mixed forests, most often in groups with other representatives of the mushroom kingdom. It is widespread in the northern and central regions of Russia. Fruiting time is at the end of summer and ends by early October.
The species is edible. You can eat mushrooms after 15 minutes of cooking. They are suitable for preparing sauces and garnishes for meat. Before culinary processing, mokruha must be peeled and mucus removed from the leg.
Important! After thermal exposure, the mushroom sharply changes its color to a darker one.
Motruha spotted (Gomphídius maculátus)
The mushroom is characterized by a convex head from 3 to 7 cm in diameter, which, as it grows, becomes denser or depressed, with a tucked edge. The pale mucous surface of mokruha has a pinkish-brown, grayish-buffy or yellowish tint. When pressed, the mucus darkens. The stem of the mushroom grows up to 11 cm, with a diameter of 1.5 cm. Its shape is cylindrical, its structure is fibrous, the color from the top to the base changes from white to yellow.
Spotted moss is an edible variety. The yellowish flesh of the mushroom turns red on the cut.
Pink bread (Gomphídius róseus)
This species has a mucous hemispherical cap, which changes with age to convex and dense. At the same time, the edges of the moss become tucked up, and the coral shade is replaced by a brick one.
The length of the leg is 2.5-4 cm, the thickness is 1.5-2 cm. At the base, the mushroom has a white-pink tint. A mucous ring is located on the upper part of the leg. The aroma and sweetish taste of the mushroom are rather weak. Mokrukha pink is common in Eurasia, but it is rare. Refers to the edible group.
More details on the rare pink mushroom variety in the video:
Is it possible to eat mokruh
Mokrukha belongs to little-known edible mushrooms that are suitable for any kind of culinary processing. The taste qualities of this culture are on a par with butter. It is important to take into account that the color of the mushroom changes to purple during heat treatment. The mucous skin must be peeled off before cooking.
Taste qualities of the mokruha mushroom
In cooking, spruce, pine, pink, spotted and felt moss are often used. There are also more rare species that are of gustatory value: Swiss and Siberian.
The fruiting body of the mushrooms has a sour taste. The nutritional value of the product is approximately 20 kcal per 100 g fresh. Indicators BZHU:
- 0.9 g protein;
- 0.4 g fat;
- 3.2 g of carbohydrates.
Benefits and harm to the body
Despite the lack of a pronounced taste, mokruha has a number of properties useful to humans. The use of the mushroom helps to improve memory, eliminate chronic fatigue and strengthen the body's defenses.
Mokruha also helps in the fight against viral diseases, contributes to the normalization of hematopoiesis and cell renewal. In folk medicine, the mushroom is actively used as a medicine for migraines, headaches, insomnia and disorders of the nervous system. In cosmetology, mokruha-based products are used to give the epidermis elasticity, silkiness and firmness. Lotions and creams with this gift of the forest are beneficial for oily skin: as a result, it becomes matte due to the tightening of pores.
The fungus also has a positive effect on the condition of the hair. A mask based on it prevents them from falling out, restores split ends, and eliminates dandruff. As a result, the hair regains shine, elasticity and a healthy appearance.
Despite the many useful properties, it is strictly not recommended to use mokruha for people suffering from gastrointestinal diseases and gout. Mushrooms should also not be given to children: fiber and chitin are poorly absorbed by the child's body. For individuals with individual intolerance, it is important to remember about a possible allergic reaction. Mokruha can also provoke Quincke's edema.
In order to avoid negative consequences, it is important to adhere to the basic rules for collecting mokruha:
- The cut of the mushroom must be done in the middle of the leg, then cover the mycelium with needles.
- It is strongly not recommended to collect moss near highways, military training grounds or chemical plants.
- It is best to give preference to young specimens, since old mushrooms tend to accumulate toxic substances in themselves.
- It is equally important to check the fruiting body for the absence of worminess.
- Immediately after harvesting, it is important to heat the moss: at room temperature, the mushrooms quickly deteriorate.
- Store in the refrigerator for up to 24 hours. At the same time, the fruit bodies should be kept in earthenware or enameled dishes.
How to cook mokruhi
Mokrukh can be salted, boiled, fried and dried. Mushrooms are used in the preparation of sauces, soups and even casseroles. Often, fruiting bodies are used as a side dish for meat or fish dishes, as well as an original ingredient in appetizers and salads. Pickled moss are also very popular.
Important! Before cooking, all debris is removed from the fruit bodies and the mucous membrane must be cleaned off.
There are many recipes for using mokruha, among which everyone can find the most suitable option for themselves. Popular dishes are presented below.
One of the simpler recipes. To prepare it you will need:
- 2 toasted slices of bread;
- 10 pieces. fresh wet meat;
- 10 g of hard cheese;
- 1 tbsp. l. butter;
- some chopped greens.
- Mushrooms must be thoroughly rinsed and cleaned of mucus.
- After that, cut the pulp into small slices and put in a dry frying pan, let the mushrooms evaporate for a few minutes.
- Then add butter and continue to fry for 5-6 minutes.
- Bread cooked in a toaster, spread with butter. Put the fried mokruh in a thin layer, sprinkle with cheese and herbs on top.
- Place the sandwiches in the microwave for a few minutes to melt the cheese.
Mokruhi in Korean
To prepare you need to take:
- 1 kg of wet mud;
- 2 heads of onions;
- 200 g of Korean carrots;
- 2 tbsp. sunflower oil.
- Mokrukh must be thoroughly washed, cleaned of mucus, placed in a saucepan and boiled over medium heat for 10-15 minutes.
- Then drain all the water and cut the pulp into small cubes.
- Then put the mushroom mass in a preheated pan and fry for 10 minutes.
- Add chopped onions to mokrukh and keep on fire for another 2-3 minutes.
- Combine the resulting dressing with Korean carrots.
- 150 g prunes;
- 150 ml of semi-dry wine;
- 1 tomato;
- 5 chicken eggs;
- finely chopped greens.
How to cook:
- Peel the mushrooms from the mucous skin, rinse thoroughly, cut into small slices and fry until the liquid evaporates.
- Finely chop the presoaked prunes and add to the mushroom mass.
- 5 minutes later, pour the wine into the pan and simmer until it evaporates completely.
- Chop the tomato finely and add to the piece. Salt and pepper everything to taste.
- Using a whisk, beat the eggs and add a pinch of baking powder.
- Pour the egg mixture into the mushroom composition, mix thoroughly.
- Keep the dish on fire for 5-6 minutes, sprinkle with herbs on top.
The mokruha mushroom is a rare edible representative of the forest kingdom, belonging to the fourth category of nutritional value. The variety lends itself easily to all culinary options, but it is important to remember about its mandatory pre-boiling.