Common lacquer (Pink lacquer): description and photo

Common lacquer (Laccaria laccata) belongs to the Ryadovkov family. Its other names are: pink lacquer, lacquer lacquer. The mushroom was first described by the Italian Scopoli in the XNUMXth century. He was nicknamed the “changeling”, since individual specimens differ significantly depending on the growing conditions.

What do ordinary lacquers look like

Mushrooms take a very bizarre shape. They are umbrella-shaped, with a rounded top, deployed, depressed. Overgrown common lacquers bend the edges of the caps up, forming a funnel. The edges of the dome are uneven, with cracks, the surface itself is rough. They grow from 3 to 7 cm. The leg is fibrous, tubular, up to 14 cm long. There is a white edging at the base, the color is slightly darker.

The color of the cap is able to change from environmental conditions, which makes identification difficult. Usually it is pink and red-red, almost carrot. The dry period means the cap color changes from pink to pale sandy, while in prolonged rains the cap and stem darken to light brown. The plates on the inside are dense, fleshy. Their color is fully consistent with the top.

Where do common lacquers grow?

It grows throughout the Northern Hemisphere, excluding permafrost zones. Appears in mid-June and grows until frost, in groups and singly. It often appears in areas of new plantings and areas clogged with clearings, where other species do not survive.

Likes mixed deciduous-coniferous forests. Very meticulously chooses the neighborhood with a tree and does not tolerate competition. Often found next to shrubs. Does not like swampy and overdried soil. Her pink hats peek out from the grass in forest meadows, on the edges and in old parks. But there it can be dried up on the vine.

Is it possible to eat ordinary lacquers

The pink lacquer is edible. Due to its low nutritional value, it is not very popular among mushroom pickers. However, there are seasons when it is she who gives a bountiful harvest.

Taste qualities of the mushroom common lacquer

Culinary value is low, hats are used more often. The flesh is light, brittle, with a barely pronounced aroma. The taste is very delicate and perfect for second courses. Most often, pink lacquer is fried in combination with vegetables, herbs and spices.

False doubles

It is difficult to confuse the pink lacquer with poisonous mushrooms; its counterparts are edible with rare exceptions.

1. Lacquer amethyst.

   Edible. It is very similar in structure to the common lacquer, and differs only in a rich purple color.

   

2. Honey agaric Meadow.

   Edible. It differs from the lacquer in a pink even hat with small fluffy specks and light plates. Honey mushrooms have a characteristic smell, and the color of the legs is light, almost creamy.

   

3. False Mushroom.

   Poisonous. The color of his hat is difficult to distinguish from pink lacquer in the dry season. But the yellow leg of the false honey agaric gives it away.

   

Collection rules

The common lacquer usually grows in groups, from a few specimens to clearings filled with a continuous carpet with an area of ​​​​several square meters. Healthy mushrooms should be collected, not moldy, not dry. Too overgrown bodies should also not be taken.

Carefully cut off with a knife at the base, leaving no large stump. Sometimes it is advised to twist out of the mycelium, taking out the whole body entirely. If in the future only hats will be processed, the legs can be carefully broken off and left in the forest.

Use

Before using for cooking, common lacquer must be soaked in cold water for an hour. Then rinse.

Pre-boiling

Since the sizes are small, you can cook pink lacquers whole or by cutting the hats into halves.

Necessary ingredients:

• water – 2 l;
• mushrooms – 0,7 kg;
• salt – 5 of

Recipe:

1. Place mushrooms in water and bring to a boil.
2. Boil for 10-20 minutes.
3. Strain through a colander.

The product is ready for further processing.

Frying

The taste of fried pink lacquer is very similar to pearl raincoat.

Necessary ingredients:

• pink lacquers – 1 kg;
• salt – 5 g;
• onions – 2 pcs.;
• greens, pepper to taste;
• vegetable oil – 2 Art. l

Recipe:

1. Pour oil into a preheated pan, put onion cut into rings or strips.
2. Fry the onion until golden brown, put the boiled mushrooms in an even layer.
3. Salt, pepper, fry for 20 minutes.
4. Sprinkle with herbs 5 minutes before cooking.

If desired, this recipe can be diversified: add sour cream and flour sauce, tomato, potatoes or eggplant.

Salting

Can be pickled or pickled. Although due to the fragile structure, they will turn out not very tasty.

Necessary ingredients:

• boiled lacquers – 3 kg;
• salt – 120 g;
• sugar – 15 g;
• fresh horseradish root – 80 g;
• horseradish leaf – 6 pc.;
• garlic – 1 pcs.;
• dill – 3 stalks with umbrellas;
• peppercorns – 15 pcs.;
• bay leaf – 6 pcs.

Recipe:

1. In an enamelled, glass or clean wooden container, lay out in succession in layers: a layer of greens, a layer of mushrooms, sprinkle with chopped onions and garlic, salt and sugar, repeat until the products run out. Finish with a green layer.
2. Put a clean plate or an enameled inverted lid on top, put a load on top – a jar of water or a bottle.
3. As soon as the juice appears, you can eat. As a rule, it takes 2-4 days.

It can also be dried to obtain a nourishing powder and frozen after pre-boiling or frying.

Conclusion

Common lacquer is widely distributed in the northern latitudes of Our Country and Europe. It is the very first to appear in meadows and forests, it can be collected until the end of autumn, until frost sets in. Edible, can be used to prepare various culinary dishes, as a dry seasoning powder. It is difficult to confuse it with other species, it does not have poisonous counterparts. However, care must be taken when collecting.