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In addition to the well-known mushrooms, which are the basis of many dishes, pickles and pickles, there are species that can easily be used as a seasoning for them. This role can be played by the garlic mushroom. It has a smell very suitable for spicy and spicy smithy. If you pinch off a piece of the cap and rub it between your fingers, you can feel the distinct smell of garlic.
What does garlic mushroom look like
As you can see in the photo, garlic, or common rot, is a very small agaric on a thin stalk.
The fungus is easily confused with a toadstool. It has a small hat, the color of which gradually changes from shades of ocher to dark brown. Its legs are thin and long. A distinctive feature is the strong garlic smell of the fungus, which persists even after drying.
Cap Description
Garlic mushroom has a convex hat, the average size of which is 2 cm in diameter. Over time, it flattens out and becomes more open. In the beginning – yellowish, with age the surface gradually darkens and becomes fawn. The miniature cap of the common garlic is dry in texture, thin, with a rough skin and grooves along the edges. In adulthood, it takes on the shape of a bell with thin margins and a depression in the center.
The plates have different lengths, wavy and convex shape. Their color is white or pink. Spore powder is whitish.
Description of the leg
The structure of the garlic stalk is hollow. Its length, depending on the age and place of growth, ranges from 0,5 cm to 5 cm, thickness – about 2 mm. Judging by the photo of the garlic mushroom, the surface of the leg is bare, with pubescence below, and has small longitudinal grooves. The reddish color at the base is somewhat brighter.
The flesh of the stalk is pale, with a garlic odor that becomes stronger as it dries.
Edible garlic mushroom or not
Common rotting mushroom is an edible mushroom that has long been used for frying, pickling, boiling and drying. After boiling, its spicy taste disappears, and drying it only enhances it. On the basis of garlic create spicy seasonings, which are legendary. One of them says that Napoleon’s cook prepared such a mushroom sauce that the guests ate the emperor’s old fencing glove with him. It was from there that the saying went that with such a sauce you can eat the sole.
The use of garlic mushroom in cooking
Non-rotten mushrooms are edible mushrooms and do not require pre-boiling. Thanks to the symbiosis of mushroom and garlic aromas, cooks are happy to add them to any dish. Garlic is the basis of a spicy sauce, especially appreciated by gourmets. Mushrooms fried with potatoes cause their complete delight.
When dried, garlic cloves can be stored for several years. Before cooking, they are thrown into water, and after a few minutes they acquire their original appearance, taste and aroma.
Useful properties of garlic
Due to its antiviral and bactericidal properties, garlic is used as a raw material for the production of prophylactic and therapeutic agents.
In nature, the fungus does not rot, and this feature is used to extend the shelf life of products.
The found antibiotic substances in the composition of garlic actively manifest themselves in the destruction of aerobic bacteria – Staphylococcus aureus.
Where and how to grow
The rotten bug can be found in coniferous or deciduous forests. It is widely distributed throughout the Northern Hemisphere. The favorite basis for its growth is at the base of trees: moss, small litter, foliage, bark. It can also grow on mossy trunks or stumps of birches.
The fruiting of the culture is long – from July to October. Sometimes its representatives are called all-weather, since they can be found in winter, during the thaw period, in forest thawed areas. The best time to collect is after rain, as the mushrooms are saturated with moisture, become clearly visible to the eye and at the same time emit a characteristic smell, by which it is easy to find them.
Does garlic mushroom grow in the Moscow region
Among the wide variety of mushrooms growing in the Moscow region, there is also garlic, which can be found until November in the deciduous forests of central Our Country. The places of its growth are in areas with dry clay soils, sandstones. They like to be located in large groups on rotting trees, needles, foliage, bark, branches, and very rarely – in the grass.
Is it possible to grow garlic mushroom on the site
It is easy to grow garlic on a personal plot. They do well in shady places in the garden. The optimum temperature for development is 15-20⁰С. To get mushrooms you need:
- Prepare willow or poplar logs 0,5 m long and up to 50 cm in diameter.
- Soak them for several days in water.
- Keep the wood in the sun for two days.
- Drill holes in the logs with the size corresponding to the acquired sticks with mycelium, at a distance of 10 cm from each other.
- Put sticks in there.
- Wrap the logs in plastic wrap, leaving holes for ventilation.
- Place the logs in a dark place.
- After 4 months, the mycelium grows and the wood is transferred to the garden.
- After they are installed vertically and a little bit instilled.
At a temperature of about 20оWith constant humidity, mushrooms grow and yield up to 15% of the wood mass.
It is possible to grow garlic with the help of a mycelium brought from the forest and scattered over garden soil.
Twins and their differences
Several of its varieties and counterparts are considered similar in appearance to garlic.
Garlic big
This species differs from the usual one in a larger cap (up to 5 cm), a black leg with hairline and plates with uneven edges. The mushroom is edible, but it is recommended to boil it before use.
Oak garlic
Quite a rare species that settles in oak foliage. It differs in that its leg is covered with red hairs, the cap is wrinkled, and the plates are able to shine through. The mushroom is edible, consumed fresh and pickled, used as a spice.
Meadow mushrooms
As you can see in the photo, common garlic is very similar to meadow mushrooms. But their leg is thicker, in addition, they do not have a characteristic spicy smell. In the dark they glow. Mushrooms are phosphorescent. They are boiled, fried, salted and marinated.
How to distinguish garlic mushroom from toadstool
Inexperienced mushroom pickers are able to confuse common garlic with grebes. To prevent this from happening, it is worth remembering that the leg of the first is darker than the hat. It is firm to the touch, unlike a toadstool. The most important sign that a non-poisonous mushroom is in the hands is the smell of garlic, which appears after a small piece of it is rubbed in the hands. Using this marker, it is difficult to make a mistake when picking mushrooms.
Conclusion
Despite the fact that the garlic mushroom is unprepossessing in appearance, the aroma that it is able to synthesize has a culinary value in cooking. The product can be easily stored dry and later restored to its original form with water. These qualities may be the reason for more attention to garlic and its uses.
