Description of the fungus mokruha purple
There are many edible mushrooms that are used in medicine and cooking. One of the most popular is purple mokruha. It is easy to find in both coniferous and mixed forests. Harvested from July to early October.
Description of the fungus mokruha purple
Description of the appearance of the mushroom
Mokrukh purple mushroom belongs to the family Mokrukh and is edible. The diameter of his cap reaches 5-8 cm, has a blunt rounded tubercle, which gradually opens and takes the form of a funnel.
This mushroom is brown in color with a wine tint. In young organisms, the central part of the cap has a purple tone, with age, the color becomes uniform.
The hat is smooth to the touch, young mushrooms are slightly mucous, especially in rainy weather. The pulp is thick, has no pronounced taste and smell.
The plates go a little on the leg; in young specimens they have a purple hue, but become black with age. They are covered with a brown bedspread.
The leg of purple mokruha reaches 10 cm in height, its thickness is 1-1.5 cm, it can be curved, slightly tapering at the base. Her color is the same as the hat. The surface is smooth to the touch, has the remains of a private bedspread, which later become almost invisible. The pulp of the leg is fibrous, has a purple hue, yellow near the base.
Mokruha purple has several similar species. They include:
- Wet pine. It has a grayish color of a hat and is a symbiote of conifers.
- Felt. The cap of this mushroom is covered with a slight pubescence.
- Spotted. This mushroom has a grayish hats with a brown tint.
- Pink. The plant stands out with a bright pink hat.
All species bear no resemblance to poisonous. They are often used in cooking.
The mushroom is good for the body. It improves memory, helps to overcome chronic fatigue and strengthen immunity.
It also effectively helps in the fight against viral diseases, improves blood circulation and promotes the renewal of blood cells. It is often used in cosmetology.
This mushroom is difficult to confuse with poisonous, so it rarely brings harm to the body. It is better to adhere to several rules in order to protect yourself.
But it is worth collecting mokruhi near the tracks, next to large enterprises and large cities. People who have problems with the gastrointestinal tract or suffer from gout should not be eaten in large quantities: this will lead to poor health.
Also, these mushrooms are contraindicated in children, because they contain a lot of quinine and fiber. The young body is difficult to absorb these elements. It is worth considering individual intolerance. The plant can cause allergies, and in more severe cases - Quincke's edema.
Mushrooms are eaten
Mokruhi is often used in cooking. They are pickled, fried and dried. This is a fairly nutritious product: the caloric content of 100 g of these mushrooms is 200 kcal. In a vegetarian diet, mokruhi replace meat dishes.
They are also used in cosmetology. Broths from mokhurha rinse hair, prepare funds for aging skin.
Mokruhi is used for cooking to complement the main dishes. They are often mixed with other types of mushrooms. They are well suited to fish and meat. Before starting cooking, the mushrooms are well sorted, mucus and film are removed. To do this, cut the leg along.
After that, the mushrooms are thoroughly washed and boiled for 15 minutes. They may slightly change color, become darker, but this will not affect the taste. When frying, do not add oil: the pulp gives good juice, which is enough for cooking.
The most delicious are pickled spaghetti, especially if you combine them with a pine look or oil. To prepare pickled mushrooms you need:
- Fold them in a large saucepan and pour water, adding a pinch of salt and citric acid. Bring to a boil and boil for 20 minutes.
- Drain and rinse the mushrooms.
- Better to use deep capacity. Add to it 1 liter of water, 90 g of sugar, black pepper, cloves, salt, 100 ml of vinegar and bay leaf.
- After the marinade boils, add 1.5-2 kg of mushrooms. Cook for 15-20 minutes.
- After the mushrooms settle to the bottom, put them together with the marinade in jars. The liquid should completely cover the wet.
- Add to banks for 1 tbsp. l oil, close with nylon caps. Store in the cellar or in the refrigerator.
Mokruh makes a delicious Korean appetizer. To prepare this dish, the mushrooms are cleaned and boiled. Then they are fried with onions and Korean carrots are added. The finished dish is seasoned with olive oil.
One of the most exquisite dishes of purple spaghetti is scrambled eggs. To prepare it take:
- mushrooms - 1 kg;
- eggs - 4 pcs.;
- prunes - 100 g;
- tomato - 1 pc.;
- semi-dry wine - 100 g;
Mushrooms are fried and finely chopped prunes are added to the pan. After a few minutes, the wine is poured and stewed until the liquid evaporates. Then beaten eggs, chopped tomato, salt and pepper are added to taste.
Omelet is ready in 5 minutes. At will, the dish is decorated with greens.
Most often, traditional medicine uses mokruhi as a cure for neurodermatitis and staphylococcus. Based on them, alcohol tinctures and ointments are prepared.
To preserve the beneficial properties, the mushroom is not cleaned. Alcoholic drugs insist 15-20 days, the container is periodically shaken. The tincture is filtered and stored in the refrigerator. Such a medicine is used to get rid of pustules, and with sinusitis they drink 10-20 drops 2 times a day.
The extract of this organism is able to return the tone of aging skin, so it is often introduced into the composition of masks and face creams. Such cosmetics effectively narrow pores, help get rid of oily sheen and restore a healthy complexion.
Means based on morus return health and hair. They are especially useful for split ends and dull weak curls. Regular rinsing with a decoction of these mushrooms can stop baldness.
At home, sprats are grown by sowing their mycelium. Mushrooms are mixed with 0.5 kg of dry soil or sand. Before landing in the soil, recesses of about 10 cm are made. The mycelium is evenly distributed on the surface (use 1 package per 1 sq. M). The site is sprinkled with soil mixed with compost at a rate of 1: 1. Pine needles are also used for shelter.
Pour 10 liters of water per 1 square. m once a week. Mokruha purple gives a crop 4 times a year, the first collection is carried out 2 months after sowing. If the mushrooms grow poorly, it is useful to add humus at the rate of 10 kg per 1 sq. m. For shelter also use pine needles.
Purple Mokruha is an edible type of mushroom. It mainly grows in coniferous forests. In cooking, it is often used for pickling, added to soups and to meat dishes.
Also, this body has a large number of useful elements. It is used in folk medicine to treat neurodermatitis and even staphylococcus. In addition, this variety of mushrooms is easy to grow independently at home.