In late summer and autumn on rotten stumps in the forest there are cute little mushrooms - mushrooms. Estimates of location - one of the most delicious plate of mushrooms, inferior in taste, perhaps, but Ryzhikov and Gruzdev. These golden brown mushrooms tasty fried, salted and pickled, are wonderful cook mushroom soup with mushrooms, tasty and healthy.

Such useful mushrooms

Honey agaric - parasitic fungus that destroys the tree on which he lives. But for those mushrooms are very, very helpful. In these small mushrooms contains minerals necessary for human body hematopoiesis - copper and zinc. Autumn estimates of location has a mild laxative effect, and protein-rich enoki mushrooms contain anti-viral and anti-cancer agents. Meadow honey agaric since ancient times been used by traditional healers to fight E. coli and Staphylococcus aureus Staphylococcus , And it is helpful for the normal functioning of the thyroid gland.

Mushroom pickers and clicker mushrooms mushrooms appreciate more and for the fact that these mushrooms well elastic to withstand transportation - they do not crumble or break. Recycle these fungi too easy, but it is important to be sure to bring the mushrooms until tender - undercooked mushrooms poorly absorbed and can even cause poisoning in people with sensitive stomachs.

Varieties of honey agaric

Autumn mushrooms called "real". According to the degree of edibility this fungus awarded the third category, although the taste of autumn mushrooms often yield more noble fungi. Autumn mushrooms harvested from late August to October. This fungus is perfect for drying, pickling, frying and cooking soups.

Summer mushrooms appear in the woods in June. They are smaller than their counterparts autumn, and the flesh of these fungi is characterized by brown color and a pleasant aroma. Summer mushrooms are not used for frying, but these mushrooms are cooked excellent soups, prepared pickles and marinades.

Meadow mushrooms are grown in open areas - edges, glades, meadows, fields and even roadsides. This mushroom with spicy flavor is especially good for soups and broths, it is suitable for frying and blanks for future use. Despite the excellent taste, honey agaric meadow mushroom pickers often go unnoticed, who are accustomed to look for mushrooms in the woods.

Winter mushrooms most commonly used for pickling. They have little odor and are not very expressive flavor. However, enoki mushrooms are often added to soups and stews. They can collect before the end of March, that is, while other fungi are not available.

False honey agaric is very similar to this, but it is usually more brightly colored. Different color and spores of these fungi. If you fall Armillaria disputes white, and in the summer brown or brown, the gray-yellow false estimates of location has a greenish disputes and controversial powder lozhnoopenka brick-red - purple.

Soup of honey agaric

In two liters of water must take five hundred grams of frozen honey agaric, a couple of potatoes, one carrot, one onion, salt and pepper to taste. The smaller the honey agaric, the soup will taste better, so it is advisable to choose the smaller mushrooms.

Frozen mushrooms rinse well in water, anger boiling water and cook for thirty minutes, then drain the water. Then pour two liters of boiling mushrooms, add the potatoes, cut into small cubes, carrots and whole cleaned cleaned whole onion. Simmer the soup until cooked potatoes. Onions and carrots to pull out of the soup and throw away, and fragrant hot mushroom soup Mushroom soup: Forest Fairy Tale   pour into bowls and serve with sour cream Smetana: untold riches of Russian cuisine   and greens.

Maria Bykov

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