The violin is an edible fungus of the fourth category, belongs to the genus of lactic. The mushroom got its name due to the creak of a hat when touched with foreign objects. In some countries, the violin is considered an inedible mushroom, but in general it is conditionally edible, that is, it can be consumed only after preliminary boiling.
Other mushroom names
The mushroom was so named, because when it comes into contact with something, it makes a creak. This name was given by the people, they also call it:
- milkweed;
- aspen violin;
- violinist;
- felt breasts;
- milkweeds;
- creaky.
Features and Description
The mushroom has a pleasant mushroom taste and aroma. Below we will talk about how to recognize and understand that it is the squeaky mushroom that grows in front of the legs, because it is easy to confuse it with other similar mushrooms.
- The hat. The dense consistency, dry and fleshy, in diameter reaches 6 centimeters, but sometimes it can reach 25 centimeters. The hat of a young mushroom is convex, and depressed in the middle, the edges are turned inward. As it ages, it acquires a funnel-like appearance, where the edges are cracked. The color of the hat is milky in the young mushroom, but as it ages, it turns yellow or acquires an ocher hue with yellow spots. The name of the mushroom was invented because of the felt surface, which creaks when touched with a fingernail, knife, and so on.
- Leg not high, about 5 centimeters in height, thickness also about 5 centimeters. It is dense, straight, smooth, and tapers slightly under the hat.
- Pulp fragile, hard white, which is easy to break with a light touch. It emits burning juice of a white milky color, in the air it turns yellow.
- Records rare, slightly hanging on the leg of the mushroom. As soon as the fungus begins to grow, the plates are white in color, but change to a yellowish tint as they mature.
When and where does the violin grow?
The fiddle can be easily found, ranging from Western Europe to the Far East. As for forests, so mushrooms can be found in:
- coniferous;
- hardwood;
- mixed.
They are located where there is a lot of moss, old leaves and a lot of sunshine. In particular, the fungus prefers to grow nearby aspen and birch. Basically, violinists grow in large groups, and in the group there can be both young and already old mushrooms. In rare cases, the mushroom can be found alone.
You can collect violins from mid-summer until the end of autumn, the most delicious and juicy mushrooms are those that matured in late summer.
Mushroom edibility
Aspen violinist or violinist belongs to the conditionally edible group, this mushroom should not be consumed raw. Although it is not poisonous and does not lead to serious consequences, it will cause nausea and vomiting.
What can a violinist be confused with?
Many mushroom pickers can mistakenly confuse with grebes and pass by, but in vain, because the creaks are tasty and healthy. Mushroom pickers can also confuse this mushroom with breasts. The difference is that the creaker is harder than the white breasts. And there is no fringe on their hat. The violinist's hat is almost like plastic, which can not be said about the breasts.
The plates of the breast are lighter than those of the violinist, the breast of the breast, the flesh at the place of breaking begins to darken noticeably, the violin is missing. The advantage is that the violinist has no poisonous and harmful doubles.
Proper handling
As soon as the mushrooms were delivered home from the forest, they should first be sorted out and freed from adhering leaves and other dirt. Next, the mushrooms are washed and soaked in salt water. After this, the creaks can be cooked, fried, stewed, made various sauces, dried or pickled, but all this after preliminary boiling.
Soaking lasts 5 days in cold clean water. This must be done if it was decided to pickle the mushrooms or cook in any other way. During this time, the water should be changed several times to clean.
In addition to the fact that the fungus contains many useful substances, it also contains harmful components that make the fresh mushroom bitter. It’s not even a matter of taste, if you just boil or fry this mushroom, then you may experience nausea and vomiting and gastrointestinal poisoning, so it’s so important to pre-soak and dry or salt them.
Medical use
The violin is used in folk medicine, having made an alcohol tincture, it is believed that it prevents the appearance of tumors and fights the inflammatory process. Also, the fungus is used in Chinese medicine: it is applied externally to eliminate pain in the legs, improve the condition of tendons and bones.
The benefits and value of the violin
Each person wants to get the maximum benefit from food, but not all products are rich in this, which can not be said about mushrooms.
After the mushrooms are properly processed, they lose harm, and saturate the body with vitamins, amino acids and trace elements (magnesium, potassium and calcium, and others). The fowler contains 49% carbohydrates and 47% protein. Mushrooms can even be consumed while on a diet, as per 100 grams of the product 22 Kcal.
The composition of mushrooms:
- proteins;
- fats
- carbohydrates;
- water.
Minerals:
- calcium;
- potassium;
- iron;
- magnesium;
- phosphorus;
- sodium;
- zinc;
- copper;
- selenium;
- manganese.
Vitamins:
- vitamin C;
- thiamine;
- riboflavin;
- a nicotinic acid;
- choline;
- Vitamin B6
- betaine;
- vitamin B12;
- Vitamin B
- Vitamin E
- fatty acid.
Regular use of properly prepared mushrooms will positively affect the functioning of the digestive tract, bad cholesterol will come out, blood sugar will decrease and the work of the heart system will improve.
Contraindications
Even people with good health can not often and eat a lot of mushrooms, since this product is considered difficult for the stomach. They also contain a large amount of protein, and this is also a big burden on the digestive system.
Mushrooms should be forgotten by people with the following disorders:
- exacerbation of diseases of the digestive system;
- renal and hepatic diseases;
- gout;
- individual intolerance;
- children under 12 years old;
- pregnancy and lactation.
Growing at home
The principle of growing a violin is not complicated, just buy a ready-made mycelium in a store. This option is more reliable and simple, but, unfortunately, it is not sold everywhere.
Once the mycelium has been acquired, it is mixed with a preliminary substrate (a mixture of soil and sawdust of hardwood). Next, you need to collect leaves and moss in the forest, where many squeaks grow. Sowing should begin from May to September.
Next, a nutrient solution based on yeast and sugar is made, and mycelium should be grown on soil closer to forest soil.
Some mushroom pickers are planted as follows: overripe mushrooms are broken into pieces and mixed with peat and sawdust and watered with a nutrient solution. The container is covered with a lid where small holes are made and set aside for three days at a temperature of 23 degrees.
The soil before planting is poured with a solution of lime, which should be diluted from 50 grams of lime to 10 liters of water. Wells are made closer to deciduous wood, the prepared substrate is poured into the hole, filling it halfway. The mycelium is laid on top and added to the top with the prepared substrate. At the end, moss and leaves are laid out.
You can grow squeaks in the basement or shed. To do this, fill the plastic bag with the mycelium of creaks and make holes in it, from where the mushrooms will grow. In this case, they can be collected 5 years in a row.
Squeaky mushrooms, although they are not some of the tastiest mushrooms, can still be eaten. It is quite possible to mix up with some types of mushrooms, so you need to know how to distinguish a creak from another mushroom. It is also necessary to properly prepare the creaks so that there are no problems with the digestive system.
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