Mushroom hygrophorus: description, species. Hyperforest Riesfoot

Fungus hygrophor, belonging to the genus lamellar,grows in forests and meadows. It forms mycorrhizas with trees and various herbs. Some types of hygrofor are edible, others are conditionally edible, which must be boiled in a small amount of salt water before the main preparation, and poisonous among them is not revealed.

These mushrooms have many varieties, with some of them, the most common and popular among lovers of quiet hunting, we will introduce you in our article.

Mushroom hygrophor: description

These discreet mushrooms have characteristic features that make them fairly easy to distinguish from other species. These include:

• mucous, convex, often with an elevation in the center, a cap, painted in gray, olive, white, yellow and reddish tones;
• dense, cylindrical shape, solid stem, painted in the same color with a hat;
• rare, waxy type, thickened, descending plates of pinkish or yellow hue;
• a characteristic gray-white color of the spore powder.

Hygrophore is a fungus, which is of interest both for beginners and experienced mushroom pickers. This is why we will present below a brief description of the most common varieties of it.

Early

Edible plate mushroom, whose hat indiameter can vary from five to eleven centimeters. It is dry, smooth and supple. In a young mushroom it is painted white with a light grayish hue, which later changes to lead or almost black.

Convex at first the bonnet becomes practicallyflat. It is extremely rare to be depressed. The surface is slightly wavy and curved. The leg is up to ten centimeters tall, cylindrical in shape. It is arched, painted in gray or white. Under the hat, on the top it is covered with small scales.

The fungus of the hygrophor early grayish orwhite, with a faint smell. Collect this species in early spring, when other edible plate mushrooms, however, like inedible, have not yet appeared. The active collection period begins in the temperate zone of Europe and North America in early March and continues until mid-May in coniferous and coniferous forests with nutrient soils. Usually this mushroom is used for soups and meat dishes.

Reticuloid

This mushroom has a fleshy bonnet of tender pinkcolors. Mushroom russet is widely distributed in broadleaf forests of the Northern Hemisphere. It has a semi-spherical, convex head, which can be both depressed and flattened, sometimes its edges are tucked. The surface of the cap is smooth, with a slight scaly, often gluey-mucous, pale pink, with pink spots. The central part is darker: pinkish-red or wine-red.

Lilac-pink plates are often located,The pulp of the fungus is rather dense, white in color, with pinking pressure, which has a weak aroma. Leg of central arrangement, slightly tapering downwards. There are hygrophores russules with spindle-shaped or clavate legs and a white surface with pinkish-brown spots.

Late (brown)

This is an edible fungus hygrophor, a description of whichoften can be found in special editions. A small hat (from three to seven centimeters) is painted in olive or brownish-brown color. It is slightly convex, with edges wrapped inside. The surface is mucous, the edges are much lighter than the central part.

It is thanks to the bonnet that the brown fungus is so called. A yellowish or olive solid stem can be from four to twelve centimeters. In old mushrooms it is often hollow. The young fungus hygrophorus brown has a ring that disappears with time.

Light orange or yellow plates are thick andRare, to the leg grow slightly. The flesh does not have a pronounced odor, it is rather fragile. In the hat, it is quite white, and in the stalk is yellowish. Collect this variety from the middle of September until the last days of November. Interestingly, this fungus appears even after the first snow falls, so it has a second name - late.

White

Edible mushroom, having a hat with a diameter fromfour to eleven centimeters of white, grayish-olive or grayish-brown color with a smooth surface that has fibrous edges. The young white hygrophore has a hemispherical or bell-shaped cap shape, which gradually becomes more lined. Sometimes it is covered with a mucous layer or has weak pubescence and hardly noticeable tubercles.

Leg white, from four to twelvecentimeters with scaly belts. Very rare plates are painted in olive-white. The flesh is tender, very fragile, white. White hygrophor in Europe and North America is collected from mid-August and until the first decade of October in pine and spruce forests. Hygrophor white - a delicious mushroom, which has a sweetish taste, for which he received another name - sweet. Used for making pickles. It is recommended to use only young mushrooms in cooking.

Sweet (fragrant)

Edible mushroom with a strong odor, which becamethe reason for its name. Hat hygrofor fragrant medium size (no more than ten centimeters in diameter). It is painted brownish or gray, and the edges are usually lighter than the center. The surface is smooth or slightly sticky. The young mushrooms are convex, but eventually they become flat.

Gray leg with height from four to twelvecentimeters, noticeably lighter hats. It has a cylindrical shape. There are specimens with flattened legs covered with scales all along the length. The flesh of this fungus is gray or white, sometimes has an olive shade. It is soft and friable, slightly watery. A strong almond smell, which gave the mushroom the name, in damp weather can be felt, being a meter from the fungus. This hygrophor can often be found in the Far East from the end of August and to the first days of October in pine-spruce forests on calcareous soils. Occasionally occurs next to firs. It has an excellent taste in salted and marinated form.

Reddish

Mushroom hygrophor reddish has a classicappearance: a domed hat and a rather long leg. Ripe fully mushroom opens the hat. The surface is pinkish with rare yellow spots. It is uneven in texture and in shade. In August or September, this mushroom is easy to find in mixed or coniferous forests. Most often it appears under pines or firs, with which it is perfectly adjacent.

Despite the fact that this fungus is used infood, it should be recognized that it does not have a special smell and taste, it is often used as a supplement. Outwardly, this hygrophore is reminiscent of a raw rump. It is almost the same, but thicker and larger. Professional mushroom pickers carefully examine the plates to detect differences.

Hygrophobic meadow

The hat of the young fungus is convex, but gradually itIt opens and becomes practically flat with a thin edge and a small central tubercle. It is painted in pale orange or red color. A thin, fairly thick plate descends on a smooth, tapering pedicle of a cylindrical shape. This edible fungus is most often found on dry or moderately wet meadows, pastures, much less often in light forests at the end of summer or early autumn.

The mushroom is similar to the edible hygrophor Colemann, which has a reddish-brown hat and whitish plates. It grows on boggy and wet meadows.

Golden

The name of this fungus hygrophor was due tosmall yellow inclusions throughout the surface. It has a small bonnet (four to eight centimeters in diameter), which is slightly convex in the young fungus and spread out completely ripe. A very dense stem up to seven centimeters high can be slightly curved, covered with yellowish scales throughout its entire length.

Plates thick and rare, cream color. A beautiful white flesh has a very unpleasant odor. There are no twins in this species. This fungus grows in Europe and North America from the first of August to mid-October in broad-leaved forests. It is most often found near lindens and oaks. Because of the unpleasant smell, this edible fungus in cooking is used extremely rarely.

Larch

This fungus hygrophore has a very noticeable hatbright-lemon or yellow color. It is prostrate and covered with a rather large layer of mucus. Cylindrical shape of the leg, which at the base of a little thickens, grows up to eight centimeters.

Sometimes you can see the mucous threads connectingfoot with a hat. The plates are slightly lighter than the hats. The pulp is white or has a light yellow hue. Collect these mushrooms from early August and until the end of September in southern European countries. It is found most often under larch. In cooking can be used in almost any form.

Useful properties of hygrophores

Virtually all edible fungi of this species havea lot of useful and medicinal properties. Their flesh is rich in vitamins, including A, PP, B group, amino acids and trace elements, ascorbic acid. Of the mineral substances in the hygrophores contain phosphorus and calcium, sulfur and potassium, manganese and sodium, iodine and zinc. In addition, the fruiting bodies of these fungi belong to the category of low-calorie products, so they are recommended for treatment diets: they reduce body weight and remove toxins from the body.

Of hygrophors in China, make tincture,which is taken to relieve stress, get rid of insomnia. Enzymes of these fungi accelerate cure for colds, lung diseases and infectious diseases. They strengthen the walls of blood vessels, naturally increase immunity.

When properly prepared, hygrophores can notto cause harm to health. It should be borne in mind that they contain a huge amount of fiber, which the stomach digests long and hard, so too many eaten mushrooms can cause heartburn.