Contents
Large or close lacquer (Laccaria proxima) is a member of the Gidnangiev family. She is also called the nearest, slender, stately, reddish. Large lacquers are representatives of an extensive genus of agaric fungi, which includes more than 20 items.
What do large lacquers look like?
Large lacquers have a fairly dense structure. The cap is rounded, egg-shaped in young fruiting bodies, as it grows, it straightens first into a hemisphere, then becomes umbrella-shaped. A depression may form in the central part. The size is from 1 to 6 cm. Some large specimens have a cap diameter of up to 9 cm. The edges are uneven, with longitudinal folds, often torn. The color is rich, from red-brown to dark red, the edges are always lighter.
The plates are thin, rather rare, attached to the stem, light-colored – sandy-pink or have a shade of chocolate with milk. The flesh color corresponds to the hat, at the root it happens with a purple tint. The spore powder is white, the particles are elliptical, studded.
The stem is rounded, expanding downwards. It grows from 1,6 to 13 cm, in some cases reaches a length of 20 cm. The thickness ranges from 0,3 to 1,5 cm. A characteristic feature of this species is a rough leg, as if damaged. Pronounced longitudinal stripes-grooves are colored from light cream to dark brown. The root part is pubescent with white thin fibers.
Where big lacquers grow
Large lacquers are not demanding on the climate and are found throughout the globe in small groups or singly. Mushroom picks bear fruit from mid-July until frost, usually in early October. They prefer damp places and fertile soil in aspen, birch and mixed forests. They grow in moss, in grass, next to old stumps.
Is it possible to eat large lacquers
Large lacquers are edible, classified as category IV due to their low nutritional value. They are not popular with mushroom pickers because they do not have outstanding taste qualities, they are often mistaken for inedible varieties. However, from them it is quite possible to prepare excellent pickles for the winter, boil or fry.
The taste of the mushroom lacquer is large
Large lacquers are pleasant to the taste, their flesh is slightly sweetish. The smell is rich-mushroom, pronounced, gives dampness and soil.
False doubles
Large lacquers are very similar to representatives of its genus and some varieties of milkers. They do not have poisonous counterparts.
- Lacquer lacquer (pink).
Edible, mild taste. They differ in a more even, slightly fibrous stem and small scales on the cap.
Two-color lacquers.
Edible. They are distinguished by a thicker and stiffer leg with small scales, as well as a slightly lilac color of the plates.
- Dairymen.
In Europe they are considered inedible, the inhabitants of Our Country successfully make delicious pickles from them. They are distinguished by the presence of a tubercle at the top of the cap and rounded down edges. The plates are light, slightly creamy, smooth smooth legs. Easily broken, secrete white viscous juice, bitter in taste.
Collection rules
Large lacquers do not have clearly defined habitat boundaries. They can grow close to other species. There is always space between individual instances in a group, so it is very convenient to collect them. It should be carefully cut with a knife under the root, or with a slight movement unscrew from the mycelium. Do not leave stumps: they will rot, infecting the entire system. The lacquers are large and rather fragile. To bring the harvested crop to the house, the legs must be separated, put the hats in the basket in rows, plates up.
Use
Large lacquers can be prepared in various ways: in a mushroom bowl, in a roast with potatoes, or in preparations for the winter season.
Preliminary preparation
Before cooking anything, the fruiting bodies should be boiled.
Necessary ingredients:
- large lacquers – 2,1 kg;
- water – 6 l;
- salt – 15 of
Method of preparation:
- Put the washed fruit bodies in salted boiling water.
- Bring to a boil and simmer over low heat for 12-18 minutes.
- Put in a colander, leave on the side of the container to drain excess water for half an hour.
After that, large lacquers are ready for further processing.
Fried lacquer large with potatoes
This dish is familiar and loved since childhood.
Necessary ingredients:
- large lacquers – 1,2 kg;
- potatoes – 1 kg;
- onions – 280 g;
- refined sunflower oil – 30-50 ml;
- pepper, herbs – to taste;
- salt – 10 of
Method of preparation:
- Heat up a frying pan, add oil and lightly brown the onion.
- Peel potatoes, rinse, cut into strips or circles, put onions.
- Fry for 15 minutes, stirring twice, add large lacquers, salt, pepper, fry for another 20 minutes.
Serve the finished dish with finely chopped greens. You can add 4 large spoons of sour cream shortly before the end of frying and simmer for 5-10 minutes under the lid.
Salting
Large lacquers make excellent pickles for the winter. Spices and herbs add extra spicy flavor.
Necessary ingredients:
- large lacquers – 2,5 kg;
- water – 2 l;
- salt – 110 g;
- horseradish leaf – 8 pc.;
- garlic – 10 cloves;
- dill – 4 stalks with umbrellas;
- a mixture of peppercorns – 13 pcs.;
- mustard seeds – 8 pcs.;
- bay leaf – 5 pcs .;
- fresh or dried horseradish root – 70 g or 1 tsp;
- a leaf of grapes, oak or currant – if available.
Method of preparation:
- Mushrooms pre-boil.
- Add salt and seasonings to the water, bring to a boil, put the mushrooms, cook for a quarter of an hour.
- Place greens and garlic in sterilized jars at the bottom.
- Lay out, tamp tightly, add brine to the neck, cover with a leaf of greens, roll up hermetically with lids.
- Turn upside down and cover with a warm blanket to cool slowly.
After 15-25 days, a delicious pickle will be ready to eat.
If desired, large lacquers can be boiled, and then frozen, dried for a nutritious powder. In this case, it is not washed and boiled.
Conclusion
The large lacquer grows everywhere, but it can be found infrequently. Appears in deciduous forests and spruce forests, along the edge of swamps, in wet places. Usually grows in grass and moss, but some specimens settle next to old stumps and fallen trees. The fruiting period is almost six months – from mid-summer to late October-early November. Fruiting bodies can be eaten, although their culinary value is low. Large lacquers do not have poisonous counterparts.
