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Garden Entoloma is an edible mushroom that requires pre-treatment. It has a pleasant taste, however, it can be confused with toxic counterparts, so it is important to study the features and structure of edible entoloma.
What does Entoloma garden mushroom look like?
The fungus, which is also called the sweetbill, boletus, thyroid, corymb, forest or blackthorn entoloma, has a fairly recognizable appearance. Both the cap and the stem of the mushroom have characteristic features.
Cap Description
The shape of the garden entoloma hat depends on age. In young saucers, it is convex, and as they grow older, it becomes prostrate and convex-concave, with a small tubercle in the center. A photo of a garden entoloma shows that the edges of the cap are wavy and uneven. The surface of the skin is silky fibrous or smooth and sticky during the rainy season.
Young garden entolomas are usually whitish in color, but with age they become pinkish, gray-brown and even reddish. On the underside of the cap are pinkish thin plates, wide and rare.
Description of the leg
Garden entoloma Entoloma Clypeatum can rise on a stalk above the soil surface up to 10-12 cm. The stalk can reach 2-4 cm in diameter, it is cylindrical in shape and often strongly twisted. In young mushrooms, the stem is dense and brittle, in adults it is hollow, slightly furrowed in the upper part and thickened below. The color of the garden entoloma leg can vary from whitish to slightly pink or gray.
Is it possible to eat garden entoloma or not
The saucer mushroom has a dense and fibrous pulp of brownish or white color. Garden entoloma emits a faint mealy aroma, it usually tastes fresh.
According to the food classification, entoloma belongs to conditionally edible mushrooms. You can eat it, but first the mushroom must be thoroughly washed, cleaned, and then boiled for about 20 minutes.
How to cook garden entoloma
Edible entoloma can be consumed boiled, fried or pickled. After preliminary preparation, which consists in washing and cleaning the mushroom, the saucer becomes suitable for further use.
How to pickle Entoloma garden
A popular recipe for garden entoloma is pickling, which allows you to prepare it for the winter. You can cook as follows:
- First, about 20 kg of washed and peeled mushrooms are boiled for 3 minutes.
- After that, in another saucepan, pour 3 large spoons of salt, 4 small spoons of sugar, 15 black peppercorns, 8 pcs. dried cloves and a few bay leaves.
- After the mixture boils, boiled mushrooms are added to the future marinade and they wait for it to boil again, and then boil for another 15 minutes under the lid, stirring regularly.
A couple of minutes before readiness, pour 6 large spoons of 9% table vinegar into the pan, mix and turn off the heat soon. Entoloms in the marinade are poured into prepared sterilized jars, without waiting for cooling, and screwed tightly with lids.
Wild Entoloma Roast
From the edible entoloma mushroom, you can cook a tasty and healthy roast:
- A small chicken carcass weighing no more than 1 kg is cut, washed and cut into medium-sized pieces.
- In a frying pan, the chicken is fried until half cooked, after salting and peppering it to taste.
- About 400 g of onions are cut into half rings, added to chicken meat and fried until a golden hue appears.
- A small portion of boiled mushrooms with entol, about 50 g, is cut into strips or pieces and also fried for 20 minutes.
- In a separate pan, roast 50 g of walnuts, then grind.
- Wash and dry 50 g of raisins.
- Sour cream sauce for roast is prepared in a saucepan – 15 g of butter is melted, mixed with 25 g of flour and sautéed until a recognizable aroma of roasted nuts appears.
- Continuously stirring the flour, add 400 g of sour cream to it.
After all the components of the roast are prepared, it remains to arrange them in ceramic pots. All ingredients are poured with hot sour cream sauce and sent for 25 minutes in the oven, heated to 180 ° C.
Recipe for salting Entoloma garden
The product is well suited for making tasty and healthy pickles. The recipe for garden entoloma mushroom is very simple:
- Fresh mushrooms are washed, cleaned and boiled in salted water 2 times in a row.
- After that, the entoloma is washed again, filled with clean water and put on fire again.
- Mushrooms are boiled for an hour.
- Dense layers are placed in a sterile jar, pouring abundantly with salt each layer.
In addition to salt, chopped garlic and fresh dill seeds must be added to entolome. After that, the jar is closed, the lid is pressed on top with oppression and the mushrooms are removed for two days in the refrigerator.
Where and how to grow
Garden entoloma is a mushroom that is especially common in the northern regions of Our Country, including the Leningrad region. It usually grows in mixed and deciduous forests, forms a symbiosis with oaks, birches and mountain ash. You can see the mushroom in meadows and along roads, on lawns and in gardens.
Often found in summer cottages under fruit trees and shrubs – apple and pear trees, hawthorn and blackthorn, next to roses. This is the reason for the name of entoloma – garden. Usually the mushroom grows in groups, and quite large.
Twins and their differences
The garden entoloma has several counterparts, not only edible, but also frankly poisonous. You need to know what they look like so as not to accidentally eat a toxic mushroom, and carefully study the photo of the garden entoloma mushroom.
Pale brown entoloma
This edible mushroom belongs to the same genus as the garden variety, and therefore has a similar cap and stem structure. It differs from the forest entoloma in color, the shade of the fungus is usually brownish-gray or brownish-greenish, and the leg is shiny and white.
Tin entoloma
This species belongs to the category of poisonous mushrooms, so it is especially important not to confuse it with garden entoloma. The toxic mushroom has a fruiting body similar in structure, but its cap is very large, up to 20 cm in diameter. Tin entoloma is distinguished by a light shade of the cap, creamy gray or off-white, and a thickened club-shaped leg up to 3 cm in diameter.
A distinctive feature of the poisonous garden entoloma is a slight unpleasant odor emanating from the pulp at the break. In addition, tin entoloma is not common in the north of Our Country.
spring entoloma
This poisonous mushroom is very similar to the forest variety, but differs in small size and darker color. The easiest way to recognize a poisonous mushroom is by the timing of its appearance, it grows from the end of April to the end of May, that is, in principle, it bears fruit at a time when garden entoloma cannot be found in meadows and gardens.
Row of garden May
This edible mushroom grows at the same time as entoloma and slightly resembles it with a whitish-beige color and an unevenly convex hat. However, the garden row and entoloma are very different, the leg of the row is thicker and not twisted, and the plates on the underside are white or cream.
How to distinguish Entoloma garden from poisonous
Varieties of entoloma are very similar in structure and color, sometimes it can be difficult to distinguish them even for an experienced mushroom picker. You need to focus on the following signs:
- Edible garden entoloma grows en masse usually in early summer. If the mushroom is found in mid-spring or closer to autumn, then most likely it is a poisonous variety.
- Most poisonous enthols have a noticeable unpleasant odor, while an edible mushroom has a bland, inexpressive smell.
Conclusion
Garden entoloma is suitable for eating, but requires processing and proper preparation. It is very important to be able to distinguish it from poisonous counterparts, otherwise the harm to health can be very serious.