Common flake (hairy): edible or not, cooking recipes

Common flake is an edible representative of the mushroom kingdom, from which you can cook delicious and nutritious mushroom dishes. The species grows in deciduous and coniferous forests throughout Our Country. The mushroom is often confused with the autumn mushroom, therefore, in order to collect this particular species in the forest, it is necessary to study the varietal characteristics, view photos and videos.

What does the common scaly mushroom look like

The common or fleecy flake is an edible mushroom with hard flesh. The species has a bactericidal property and is used to treat gout. To have an idea of ​​​​what the Fleecy Scale looks like, you need to familiarize yourself with the photo, know the place and period of growth, and also study the external description.

Cap Description

It can be recognized by a spherical or hemispherical hat 4-6 cm in diameter. The creamy surface is covered with large pointed scales of light brown color. The snow-white pulp is hard, with age it acquires a yellowish tint. The bottom of the cap is covered with numerous plates and a yellowish veil, which, with the age of the fungus, descends onto the stem, forming a ring. The common flake reproduces by small spores, which are located in a gray-yellow spore powder.

Description of the leg

The fleshy leg, up to 20 cm long, has a cylindrical shape with a slight narrowing at the base. The dense flesh is colored to match the color of the cap and covered with large scales of yellow-brown color. With age, a light cream-colored ring appears on the leg.

Is the mushroom edible or not?

Mushroom Common flake is an edible representative of the mushroom kingdom, from which you can cook a variety of dishes: roasts, soups, preserves. After heat treatment, common flake acquires a pleasant taste and aroma. Strong young specimens are used for cooking, if old species are collected, then only hats are used for cooking.

How to cook common flake

Fleecy flake belongs to the 4th group of edibility; a variety of dishes can be prepared from the species. Before cooking, they are washed and boiled for 20 minutes in salted water. Boiled common flakes are used: fried, stewed, as a filling for pies and for preservation for the winter.

Recipes for making common flake are available even for a novice hostess.

Boiled mushrooms. For the preparation of old mushrooms, only hats are used, since the flesh at the legs is tough and fibrous.

Process:

1. Hats are cleaned of dirt and washed thoroughly.
2. If the hat is large, it is divided into 4 parts, young mushrooms are boiled whole.
3. Prepared mushrooms are soaked for 20 minutes in warm water.
4. The washed products are laid out in a saucepan and poured with water so that it covers them completely.
5. After boiling, salt is added and the fire is reduced.
6. Boil for 20-30 minutes, periodically removing the foam.

Pickled common flake. Delicious preservation for the winter, which is quick and easy to prepare. From 1 kg of mushrooms, 3 half-liter jars are obtained.

1. Hats are washed. Large ones are divided in half, small specimens are boiled whole.
2. Prepared ingredients are poured with salted water and left for half an hour.
3. After the time has elapsed, they fall asleep in boiling water and boil in 3 doses for half an hour, each time changing the water.
4. Pour 600 ml of water into a separate container, bring to a boil and add salt, sugar and vinegar.
5. 5 minutes before the end of cooking add allspice, cloves, dill seeds and bay leaf.
6. The finished dish is transferred to sterilized jars, poured with hot marinade.
7. After cooling, the jars are cleaned in a cool room.

Fried mushrooms. Boiled common flakes are transferred to a colander to remove excess liquid. On a frying pan with thick walls, fry onions in vegetable oil, cut into half rings. After acquiring a golden color, caps or whole specimens are added to the onion. Reduce the heat and fry until done. The finished dish is sprinkled with chopped herbs.

A dish prepared according to this recipe can be prepared for the winter. To do this, the fried mushrooms are transferred to clean jars, poured to the brim with oil. Banks are sterilized, closed and put in the refrigerator for storage.

Where and how does the fleecy flake grow

Common flake prefers to grow in a well-lit place in deciduous and coniferous forests. Large families settle on the roots and stumps of broad-leaved trees. The species is distributed in Siberia, the Urals, the Far East and Karelia. Fruiting occurs from July to September, but there were cases when mushrooms appeared in the forest belt at the end of May.

Twins and their differences

Common flake has twins, and in order not to make a mistake when collecting, you need to read the description and view the photo:

1. golden or herbal – differs from its counterpart in golden color and lack of scales. The leg is decorated with a dense ring, the pulp has an almond-shaped taste and smell. The species is conditionally edible, growing in abandoned settlements and in nettles.

   

2. fiery – the species belongs to the 4th group of edibility. The bright yellow fruit body is covered with numerous lemon scales. If mushrooms grow near coniferous trees, then the flesh acquires a bitter taste. The species is used in cooking, only after boiling. Young, whole specimens look beautiful in fried and pickled form.

   

Conclusion

Common flake is a conditionally edible representative of the mushroom kingdom. It prefers to grow on the trunks of large-leaved trees. Despite the 4th group of edibility, flake can be used in cooking. When cooked, the pulp acquires a good taste and aroma.