General information

Squeaky Mushroom: Characteristics, Growth, Edibility, Cooking Recipe

Skripitsa - conditionally edible fungus of the fourth category, belongs to the genus of the lard. The name of the mushroom was due to the characteristic squeak of the cap in contact with foreign objects. In common people it is called euphorbia, creak, creakuha. In some countries it is considered inedible. Mushroom is quite common in Russia.

Mushroom Description

Skripun is white. The diameter of the cap is 8-24 cm. It is fleshy, concave in the center, it may become yellow or reddish. Leg 5-7 cm in height and up to 5 cm in diameter.

Because of the similarity with the load, the crepun is used to identify such a simple technique: the fungus is incised a little and looks at the milky juice. If it has acquired a reddish tint after drying, then it is a crevice. Also on the reverse side of the hat plate rare, unlike mug.

It grows mainly in aspen or birch groves. Growing in groups in well-lit glades. The ground should be covered with moss and leaves. Often forms mycorrhiza with aspen, that is, the fungus mycelium grows together with the roots of the tree. Collection period from late August to late September. In some areas of Belarus - until October.

Features and Description

The mushroom has a pleasant mushroom flavor and aroma. Below we will talk about how to recognize and understand that it is the squeege mushroom that grows in front of the legs, because it can be easily confused with other similar mushrooms.

  • The hat. Dense consistency, dry and fleshy, reaches 6 centimeters in diameter, but can sometimes reach 25 centimeters. The young mushroom hat is convex, and depressed in the middle, the edges are wrapped inside. As it ages, it acquires a funnel-shaped appearance, where the edges are cracked. A young mushroom has a milky hat color, but as it gets older it turns yellow or gets an ocher tint with yellow spots. The name of the fungus was invented because of the felt surface, which, when touched with a fingernail, knife, and so on, creaks.
  • Leg not high, about 5 centimeters high, also about 5 centimeters thick. It is thick, straight, smooth, and under the cap tapers slightly.
  • Pulp fragile, tough white color that is easy to break when lightly pressed. It secretes the burning juice of white milky color, it turns yellow in the air.
  • Records rare, slightly hanging on the leg of the fungus. As soon as the fungus begins to grow, the plates have a white color, but as they mature, they change to a yellowish tint.

When and where does the scratch grow?

Skripitsy can be easily found, ranging from Western Europe to the Far East. As for forests, mushrooms can be found in:

They are located where there is a lot of moss, old leaves and a lot of sunlight. In particular, the fungus prefers to grow near aspen and birch. Basically, the crepes grow in large groups, and in the group there can be both young and already old mushrooms. In rare cases, the fungus can be found alone.

It is possible to collect the violin from the middle of summer to the end of autumn; the most delicious and juicy mushrooms are those that ripened at the end of summer.

What can be confused with a squeezer?

Many mushroom pickers mistakenly confused with toadstools and pass by, but in vain, because the squeaks are tasty and healthy. Also mushroom pickers can confuse this mushroom with milk mushrooms. The difference is that scratch is harder than white milk mushrooms. And there is no fringe on their hat. The hat of the creak is almost like plastic, which cannot be said about the lees.

The plates of the breastplate are lighter than that of the crepedum, and when the pulp begins to darken noticeably at the place of breaking, the violin is absent. The advantage is that the crepane has no poisonous and harmful twins.

Correct processing

As soon as the mushrooms were brought home from the forest, they should first of all be sifted and freed from the stuck leaves and other dirt. Next, the mushrooms are washed and soaked in salt water. After that, the squeaks can be cooked, fry, stew, make various sauces, dry or pickle, but all this after pre-boiling.

Soaking lasts 5 days in cold clean water. This should be done if it was decided to pickle mushrooms or cook in any other way. During this time, the water must be changed several times to clean.

In addition to the fact that there are a lot of useful substances in the mushroom, it also contains harmful components that make the fresh mushroom bitter. The matter is not even in taste, if this fungus is simply boiled or fry, then nausea and vomiting and gastrointestinal poisoning may occur, therefore it is so important to soak them beforehand and dry or pickle.

The benefits and value of the violin

Every person wants to get the maximum benefit from food, but not all products are rich in this, which cannot be said about the crepane mushrooms.

After the mushrooms are properly processed they lose their harm, and saturate the body with vitamins, amino acids and trace elements (magnesium, potassium and calcium, and others). Skripitsa contains 49% carbohydrates and 47% proteins. Mushrooms can even be consumed while on a diet, since there are 22 Kcal per 100 grams of product.

  • vitamin C,
  • thiamine
  • riboflavin,
  • a nicotinic acid,
  • choline,
  • vitamin b6,
  • betaine
  • vitamin b12,
  • vitamin b,
  • vitamin E,
  • fatty acid.

Regular consumption of properly cooked mushrooms will positively affect the work of the gastrointestinal tract, bad cholesterol will come out, blood sugar will decrease and the work of the heart system will improve.

Contraindications

Even people with good health can not often and a lot of mushrooms, because this product is considered heavy for the stomach. They also contain a large amount of protein, and it is also a big load on the digestive system.

Mushrooms should be forgotten by people with the following disorders:

  • exacerbation of diseases of the digestive system,
  • kidney and liver diseases,
  • gout,
  • individual intolerance,
  • children up to 12 years old
  • pregnancy and lactation period.

Growing at home

The principle of cultivation of the violin is not complicated, it is enough just to buy ready-made mycelium in the store. This option is more reliable and simple, but, unfortunately, it is not sold everywhere.

Once mycelium has been acquired, it is mixed with a preliminary substrate (a mixture of soil and sawdust hardwood). Next, you should gather in the forest leaves and moss, where many growers grow. Begin sowing from May to September.

Next, a nutrient solution is made on the basis of yeast and sugar, and mycelium should be grown on the soil closer to the forest.

Some mushroom pickers are planted as follows: overripe mushrooms are broken into pieces and mixed with peat and sawdust and watered with a nutrient solution. The container is covered with a lid, where small holes are made, and set aside for three days at a temperature of 23 degrees.

The soil just before planting is watered with a solution of lime, which should be diluted from 50 grams of lime to 10 liters of water. The wells are made closer to the hardwood, the prepared substrate is poured into the hole, filling it in half. Mycelium is laid out on top and is added to the top of the prepared substrate. At the end of the moss and leaves laid out.

You can grow squeaks in the basement or shed. To do this, fill the plastic bag with the mycelium of squeaks and make holes in it, from where mushrooms will grow. In this case, they can be collected 5 years in a row.

Squeaky mushrooms, though not one of the most delicious mushrooms, but still they can be eaten. It is quite possible to mix up with some types of wetlands, so you need to know how to distinguish the creak from another mushroom. It is also necessary to properly prepare the squeaks, so that there are no problems with the digestive system.