Today in nature there are about one hundred thousand species of mushrooms. Many of them are dangerous to human life, but most of them need only the right approach to the collection and preparation.
To the little-known and demanding enough experiencemushroom picker include mushrooms pusher. Virtually no nutrients with low taste, they are rarely used for food, but still collected by amateurs.
general characteristics
On the territory of Russia, pusher mushrooms still haveone name - "floats". They belong to the family of amanita and are characterized as conditionally edible. These mushrooms are often found in coniferous forests, and in deciduous - oak, birch and beech. And collect them in the period from July to October. Fresh fruit bodies of these mushrooms contain betaine, which plays a significant role in the metabolic processes of the human body.
Pushers have a too fragile cap, which makes them unsuitable for transportation and contributes to the rare collection.
Description of floats
To properly collect mushrooms pusher, photo anda description of their appearance is required to study. Especially for those who go to the forest for the first time. After all, the similarity of these mushrooms with amanitas and pale toadstools can be disastrous for an inexperienced mushroom picker.
Шляпка у толкачика колокольчатая, постепенно turning into a round-prostrate shape. Sometimes there is a wide bump on it. The diameter of the cap is from three to twelve centimeters. Its ribbed, grooved edge indicates that the mushroom belongs to the edible members of the genus.
The color of the float cap, depending on itsvarieties can be numerous color shades: ash-gray, yellow-gray, lead-gray with a bluish tint, white and even olive-green. When collecting such gifts of nature, an experienced mushroom picker or amateur should be firmly convinced that there are edible pusher mushrooms in front of him.
Photos can not always convey a variety of color shades, so it is very important to know all the details of their appearance.
The skin of these mushrooms is dry, covered with whiteflakes that disappear over time. The flesh is white, tender, slightly sweet in taste, not having an expressive smell. The plates are bright, elastic and wide enough.
The float has a delicate white leg ordirty white color. Its height is from 5 to 15 cm, and its thickness is from 0.8 to 2 cm. The lower part of the leg is hidden in a gray volvo, brown or white shade.
Varieties of floats
Многие грибы толкачики, фото и описание которых very similar to each other, yet belong to different species. The easiest way to distinguish them in Volvo. The gray float is predominantly gray. Saffron, umber-yellow, large-volvo and yellow-brown fungus has red-brown spots on it.
Snow-white float differs from its relatives absolute whiteness. And only the center of his cap has a grayish or brown color.
The pusher gray is the best known and most collected among the representatives of its kind.
False Mushrooms
Very often in a basket of mushroom pickers along withthe floats are poisonous pale toadstools and toadstools. How not to mix pusher mushrooms with them? Photos and descriptions, false types of floats should be carefully studied to accurately determine them at all stages of development.
The main difference between pushers and poisonous relatives- This is the absence of a ring on the leg. A characteristic feature of the inedible genus is the presence of flakes on the cap and tuber. The legs of the fly-agaric toadstools and pale toadstools are not too brittle, they do not have a wide rounded cavity, but they are topped with a warty belt.
The dangerous similarity of floats with poisonous mushrooms annually causes poisoning of many people. Sometimes such cases end in death.
Secrets of cooking
Could the cause of poisoning be the mushrooms themselves?pushers? Photos and videos that recorded such cases, as well as eyewitness accounts, say that this does not happen so rarely. And most often this is due to improper cooking of mushrooms. Floats contain tar-like substances, and therefore can cause inflammation of the small intestine and stomach.
Still, pusher mushrooms are eatenin many countries of the world, boiled or fried. For proper preparation, they must be thoroughly cleaned from dirty and damaged particles, and then rinsed thoroughly. The cooking time for mushrooms is at least fifty minutes. To pickle or pickle the floats, it is not necessary to soak or scald them additionally.
Most often, pusher mushrooms are used for drying, as well as for preparing delicious light soups, pies, salads, appetizers and main dishes.
