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The popcorn mushroom, in addition to the official name, is known as the Old Man or the Goblin. The fungus belongs to the Boletov family, a small genus of Shishkogrib. It is rarely found in nature; the endangered species is listed in the Red Book.
Description of Pinecorn mushroom
The appearance is so unattractive that inexperienced mushroom pickers pass by, mistaking the fruit bodies for poisonous. The pineapple mushroom (pictured) is completely covered in gray or dark brown scales. The color darkens over time, the coating forms in the form of separating convex seals. Young specimens outwardly resemble a coniferous coniferous tree, and the bristly covering of the leg is gray flakes, hence the cottonfoot cone got its name.
Description of the hat
The shape changes during the growing season, in newly appeared specimens it is spherical, fixed to the leg with a blanket. Then the veil is torn, the shape of the cap takes on a convex appearance, after 2-4 days it becomes flat. By this time, the cotton-leg mushroom is entering the stage of biological aging and is of no value in the gastronomic plan.
- Fruit bodies are large; in some individuals, the caps grow up to 13-15 cm in diameter. The surface is white with convex seals in the form of brown or dark gray scales of various shapes and sizes. The edges are uneven with torn fragments.
- The lower part is tubular, porous, with angular cells. Young specimens are distinguished by a white hymenophore, adults are dark brown or black.
- The pulp is tasteless and odorless. On the cut, when oxidized, it turns into a bright orange color, after a few hours it becomes an ink shade.
- Spores are presented in the form of a black powder.
The shape is cylindrical, widened at the base, erect or slightly curved.
The color is the same as the cap. Length - 10-13 cm. The surface is hard, fibrous. The leg is covered with large bristly flakes. In the upper part, the trace of the ring is clearly pronounced. The structure is hollow, the fibers become rigid to biological maturity, so the legs are not used for processing.
Edible Pine-felted Pine Mushroom or Not
There are no toxins in the chemical composition of the fruiting body. In Europe and America, Shishkogrib is included in the menu of selected restaurants and cafes. In Russia, the cotton-leg mushroom has been assigned to the category of conditionally edible mushrooms for the absence of odor and unexpressed taste. Only young specimens or hats are processed. Older pine mushrooms have a dry cap and a stiff stem even when hot.
How to cook Pinecone mushroom
The cotton-footed pineapple mushroom is versatile in processing. Fruit bodies can be used to prepare meals and preparations for the winter. Mushrooms are fried, stewed, boiled, dried. There is no bitterness in the taste, there are no toxic compounds in the composition, so there is no need for preliminary soaking.
The crop is cleaned from the remains of soil, grass and leaves, the hard legs are cut off, and washed with hot water. It is dipped in salted water, citric acid is added, and left for 15-20 minutes. If there are insects in the fruiting body, they will leave it. The fruits are cut into arbitrary pieces and processed.
How to salt
Salted mushrooms do not differ in taste from those with high nutritional value: milk mushrooms, saffron milk caps, butter mushrooms. An uncomplicated recipe for salting Shishkogriba cottonleg is designed for 1 kg of fruit bodies; for cooking, you need salt (50 g) and spices to taste. Salting algorithm:
- The washed fruits are dried so that there is no liquid left.
- Prepare containers. If these are glass jars, they are poured over with boiling water, wooden or enameled dishes are cleaned with baking soda, washed well and treated with boiling water.
- Black currant or cherry leaves are placed on the bottom.
- Top with a layer of pine cones, sprinkle with salt.
- Add pepper and dill seeds.
- Sprinkle in layers, cover with leaves on top and add bay leaves.
- Cover with a cotton napkin or gauze, set the load on top.
They put the workpiece in a cool place, after a few days juice will appear, which should completely cover the fruit bodies.
Important! After 2.5 months, the cotton leg mushroom is ready for use.
How to pickle
Only the caps are pickled (regardless of the age of the mushroom). For the recipe take:
- Shishkogrib - 1 kg;
- bay leaf - 2 pcs.;
- sugar - 1 tbsp. l .;
- vinegar - 2.5 tbsp. l. (better than 6%);
- citric acid - ¼ tsp;
- salt - 0.5 tbsp. l .;
- water - 0.5 l.
Mushrooms, sugar, bay leaves, salt, citric acid are placed in the water, boiled for 20 minutes. During this time, jars are sterilized. Vinegar is added 5 minutes before cooking. The boiling mass is laid out in containers and rolled up with lids.
Where and how it grows
The fungus grows in regions with cold climates. The distribution area of Shishkogryba cotton-footed is the Urals, the Far East, Siberia. Can be found in the suburbs. Grows singly, rarely 2-3 specimens in mixed forests with a predominance of conifers. It settles on acidic soils in lowlands or hills.
The species bears fruit from mid-summer to the onset of frost. Rare, Shishkogrib is an endangered species of mushrooms. The development of industry affects the gas content of the air; the fungus does not grow in polluted environmental conditions. Deforestation, fires and soil compaction contribute to the extinction of the species. These negative factors almost completely destroyed the population of the species; therefore, the cotton-footed mushroom is listed in the Red Book and is protected by law.
Doubles and their differences
There are no false counterparts in Shishkogrib flaxenfoot. Outwardly similar to Strobilomyces confusus.
The twin is characterized by identical nutritional value, it also belongs to a rare species. The time of appearance and the place of growth are the same for them. In Strobilomyces confusus, the scales on the cap are larger, they clearly protrude above the surface. The lower tubular part is distinguished by smaller cells.
The popcorn mushroom is an endangered species. Grows in northern regions and partly in temperate climates. Mushrooms are harvested from mid-summer to late autumn. Fruit bodies do not have a pronounced taste and smell, are universal in use, they are used for cooking: they are salted, pickled, dried.