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Autumn oyster mushroom, otherwise called late, belongs to the agaric mushrooms of the Mycenov family and the genus Panellus (Bread). Its other names:
- late loaf;
- pig willow;
- oyster mushroom alder and green.
Appears in late autumn, when other types of edible mushrooms no longer bear fruit.
Autumn oyster mushrooms in a mixed birch-alder forest in October
Where do oyster mushrooms grow in autumn
Autumn oyster mushroom is found in the northern and temperate latitudes of Our Country, China, the Caucasus, Western and Eastern Europe, Ukraine, Alaska, Canada and the States. Its habitat is extremely wide.
Settles on hardwood: alder, aspen, birch, maple, linden, elm. Very rare on coniferous trees. Prefers dead standing trunks, on which it sprouts in large groups. Found on live trees and stumps. It can grow in close company, forming tile-like outgrowths, or in separate communities of 2-3 copies scattered throughout the trunk.
Autumn oyster mushroom appears in September. The mycelium begins to actively bear fruit in October-December, because for this species to grow, a daily temperature of +5 degrees is enough. Even slightly frozen fruit bodies are quite edible. They can be harvested throughout the winter, with many specimens surviving into February and March.
Sometimes it can choose fallen half-rotten trunks and heaps of deadwood
What autumn oyster mushrooms look like
Autumn oyster mushroom has an ear-shaped fruiting body, often it can look like an appetizing juice with wavy-folded edges or a petal. Grows to the substrate with one side. In young specimens, smooth edges are distinctly incurved and have the appearance of a semi-cone. The fungus then spreads out into a prostrate shape, often with an uneven, downturned, or broken edge.
The hat is matte, fleshy, velvety. When exposed to moisture – shiny-mucous. The color can vary from beige-brown to olive-gold, greenish-gray and speckled black with green. The coloration is uneven, the central part is lighter, almost creamy or yellowish, concentric dark and light blurred areas alternate. The width of the fungus from the substrate is from 1,5 to 8 cm, the length ranges from 2,5 to 15 cm.
The pulp is dense or friable-mealy, white-cream, yellowish. It is able to actively absorb water, so in the rain it becomes heavy, watery. In overripe fruiting bodies, the consistency resembles dense rubber.
Autumn oyster mushroom can look very appetizing
The plates adhere to the stem, descending. Frequently arranged, even, thin, of various lengths. In young mushrooms, they are pale white or silvery, then they change color to grayish, dirty yellowish and creamy-brown shades. They can take on ocher and bright yellow tones. Spore powder from white to purple.
Oyster mushroom autumn has a short, strongly curved stem, greatly expanding to the cap. It is located eccentrically, from the side of the carrier tree. Dense, fleshy, without voids. The surface is smooth, slightly pubescent, with small scales. It can reach 3-4 cm in length and 0,5-3 cm in thickness. The color is uneven, the hat is noticeably darker. The colors are varied: coffee with milk, brown, light yellow, olive-amber or yellowish brown. In some instances, it may be mild.
Autumn oyster mushroom often grows together with legs, forming a single organism with several petal mushrooms
Is it possible to eat autumn oyster mushrooms
Autumn oyster mushroom is classified as conditionally edible mushrooms; it should not be eaten without heat treatment. The flesh of young specimens is tender, with a pleasant fresh herbaceous aroma and a slightly bitter taste. In mature specimens, the skin resembles a mucous bologna, and the flesh is hard, distinctly bitter after frost.
False doubles
Autumn oyster mushroom is difficult to confuse with other mushrooms. She appears at a time when other representatives of her species are already departing, and tinder fungi have a specific appearance. The only false poisonous double grows in Australia.
Oyster mushroom (oyster). Edible. It has a gray-brown color, often with a purple tint, the flesh is odorless.
Oyster mushroom has a smooth, like a lacquer cap
Oyster mushroom is covered. Inedible. It is distinguished by a pronounced aroma of raw potatoes and the presence of a membranous bedspread on wide plates.
The covered oyster mushroom is easily distinguishable due to the creamy-brown film and lighter coloration.
Oyster mushroom orange. Inedible, non-toxic. It is distinguished by a reddish-yellow pubescent surface and a fruity-putrefactive odor.
This fungus appears in autumn and grows until hard frosts.
Wolf sawfly. Inedible, does not contain toxic substances. Differs in saturated-bitter pulp and putrefactive-cabbage smell.
Yellow-orange-red colors are also a characteristic feature of Wolf’s sawfly.
Collection rules
Young, not overgrown specimens should be collected in dry weather. Separate the autumn oyster mushrooms from the substrate with a sharp knife, shake off the rubbish and cut off the near-trunk part of the leg. Put the found mushrooms in a basket in even rows with plates up so as not to wrinkle during transportation.
Autumn oyster mushroom does not require special skills to collect it
How to cook autumn oyster mushrooms
Since autumn oyster mushroom is a conditionally edible mushroom, it can be eaten after pre-treatment. Mushrooms should be cooked immediately after picking, they are not stored for a long time even in the refrigerator. Sort, clean from forest debris, cut off dried or darkened places. Pour salted water, bring to a boil and cook over low heat for 15-20 minutes. Decoction must be drained. Rinse mushrooms with running water. Then you can freeze them for the winter or cook delicious dishes.
Methods for preparing autumn oyster mushrooms can be different: cooking soups from fresh or dried mushrooms, frying and salting.
Autumn oyster mushroom fried with sour cream
A simple, hearty dish with affordable ingredients.
Ingredients:
- boiled mushrooms – 1 kg;
- sour cream – 150 ml;
- onion – 150 g;
- garlic – 2-3 tooth;
- oil or lard for frying;
- salt and pepper to taste.
Method of preparation:
- Wash and clean vegetables. Cut the onion into rings, finely chop or crush the garlic.
- Put autumn oyster mushrooms in a hot pan with oil, fry until the liquid evaporates. Add onion.
- Salt, pepper, pour sour cream and put garlic. Simmer over low heat covered for 20-30 minutes.
Turn off the fire and let stand for 10-20 minutes. You can sprinkle with herbs to taste.
Serve as a separate dish or with potatoes, buckwheat, pasta, rice
Autumn fried oyster mushrooms in batter
Appetizing crunchy mushrooms in dough are good both for everyday table and for a holiday.
Ingredients:
- autumn oyster mushroom caps – 1,2 kg;
- wheat flour – 75 g;
- egg – 3 pcs .;
- vegetable oil or melted fat for frying – as needed;
- salt – 15 g;
- seasonings to taste.
Method of preparation:
- Salt the caps, sprinkle with spices.
- Prepare batter: mix eggs, salt, flour until a homogeneous creamy consistency.
- Heat up the pan. Dip each cap into the batter and fry on both sides until golden brown. Oil or fat must cover the bottom of the dish by at least 5-8 mm in order for the product to fry properly.
Put ready-made oyster mushrooms in batter on a napkin to remove excess fat. You can serve with any sauce to taste, with sour cream, herbs.
Appetizing dish is quite easy to prepare
Oyster mushroom autumn salted
One of the most popular recipes for harvesting mushrooms for the winter.
Ingredients:
- boiled mushrooms – 2,5 kg;
- water – 2 l;
- coarse gray salt – 90 g;
- onions – 170 g;
- garlic – 1 head;
- cherry or currant leaves – 15 pcs.;
- horseradish leaves – 15 pcs. (or dried root – 2 tablespoons);
- peppercorns – 20 pcs.;
- dill stalks with umbrellas – 8 pcs. (or seeds – 20 g);
- bay leaf – 5 pcs.
Method of preparation:
- Cut large specimens of mushrooms into medium-sized pieces. Peel and wash vegetables, sort greens and leaves, cut off black twigs or dry places, wash.
- Mushrooms put in boiling water, pour salt, cook for 20 minutes.
- Put leaves and dill in sterilized jars at the bottom. Spread the mushrooms tightly so that no air bubbles remain.
- Add spices, garlic, top with bay leaf and horseradish, top up with brine to completely cover the contents.
- Seal tightly with lids. A week later, the mushrooms are ready.
Preservation should be stored in a cool, dark place.
Autumn oyster mushroom with herbs and spices has an amazing aroma and rich taste
Conclusion
Autumn oyster mushroom is widespread throughout Our Country and in the Northern Hemisphere. It grows on the trunks and thick branches of dead trees, processing them into nutritious humus. Settles mainly on deciduous species. Appears in early autumn and bears fruit until December, and in the southern regions – until spring. Young specimens are suitable for culinary use after preliminary boiling. Dishes from these fruiting bodies should not be given to children under 6 years of age. People with gastrointestinal problems should eat them with caution.
