False honeycomb serolamella (serum lamellar, poppy honey agaric): photo and description of how to cook

Honey mushrooms are one of the most common forest mushrooms, they are most common and have many varieties, both edible and poisonous. The gray-lamellar mushroom is classified as a false member of the family and is considered conditionally edible. Due to its mild taste after proper heat treatment and pleasant aroma, it has earned the love and respect of mushroom pickers.

What does a gray-lamellar honey agaric look like

False honeycomb gray-lamellar (other names – poppy, pine honeycomb) belongs to the Strophariaceae family and has an outward resemblance to its relatives. The color of the mushroom is yellow or light orange, diluted with reddish, brownish spots. The hymenophore in young individuals is white, subsequently bluish-gray, with a characteristic color for poppy seeds. False foam has a thin, light flesh that does not change its color when cut. Its smell is mushroomy, pleasant, with a hint of dampness in old specimens.

Cap Description

The cap of a young honey agaric poppy gray lamellar is convex, hemispherical, with age it acquires a more prostrate shape. The cap diameter is from 3 to 8 cm, the color is from light yellow to light brown. Hue depends on the place of growth. In humid places, the color is saturated, in dry places it is pale, dull. On the inside of the cap, remnants of the bedspread can be observed.

Description of the leg

The straight, cylindrical stem acquires a slightly curved shape with age. It grows up to 10 cm and has an uneven color: the top is yellow, the bottom is darker, rusty brown. Its center is hollow, there is no ring, but the remains of a veil can be observed.

A useful video will help you learn more about gray-lamellar mushrooms: 

Where and how to grow

The gray-lamellar mushroom (hypholoma capnoides) grows in the temperate climate of central Our Country, in Europe and in some places in the northern hemisphere. It is a tree fungus and settles on fallen stumps, rotting wood, only coniferous tree roots hidden in the soil. Most often, this representative grows in the lowlands, but is also found in mountainous areas.

When can I collect gray-lamella mushrooms

It is possible to collect gray-lamellar false mushrooms from late spring to the very cold. In regions with a mild climate, they are collected even in winter – in December. Peak fruiting is in September-October. Mushrooms grow, like all mushrooms, in large groups, intergrowths, but they are very rare singly.

Is the mushroom edible or not?

False honeydew serolamella belongs to conditionally edible mushrooms of the 4th category. It is eaten only after preliminary heat treatment – boiling for 15 – 20 minutes. To prepare a variety of mushroom dishes, only the caps of young, not overgrown specimens are used. The legs are not suitable for food, as they are stiff, fibrous and rather unpleasant in taste.

How to cook gray-lamella mushrooms

Second courses are prepared from gray-lamellar false mushrooms. After obligatory boiling, they are fried with the addition of onions, mushroom sauces are prepared, pickled or salted. The broth is drained and not used for food. For harvesting for the winter, the drying method is used.

How to pickle poppy mushrooms with garlic and horseradish

Necessary ingredients:

• 1 kg of mushrooms;
• 2 Art. l salts;
• 1 Art. liter. sugar;
• 500 ml of water;
• 2 tbsp. l. table vinegar;
• spices – 2 – 3 cloves of garlic, 2 – 3 cloves, 2 leaves of horseradish, laurel and currants.

Pickled gray-lamella mushrooms are prepared only after preliminary boiling for 20 minutes.

Cooking algorithm.

1. All of these components are laid in the marinade, except for vinegar and currant leaves, horseradish.
2. Prepared mushrooms are poured into the boiling marinade and boiled for 5 minutes.
3. Add vinegar.
4. The bottom of the sterilized jars is laid out with horseradish and currant leaves, honey mushrooms are placed on top.
5. Banks are filled with marinade and sterilized for at least 20 minutes.
6. Then sealed tightly and stored in a cool, dark place.

Cold salting of gray lamellar mushrooms

No less tasty are gray-lamellar mushrooms, salted in a cold way. This will require:

• 1 kg of prepared mushrooms;
• 3 – 4 cloves of garlic finely chopped;
• 1 tbsp. salt;
• several umbrellas of dill;
• spices – 3 pcs. bay leaf, cloves – optional.

Algorithm cooking:

1. A layer of salt is poured into the bottom of a glass or enameled container, boiled gray-lamellar mushrooms are laid out.
2. Layers alternate, shifting each dill, spices, garlic.
3. From above, with the last layer, salt is poured and clean gauze is laid.
4. Put oppression and clean in a cool, dark place for 1 month.

After a few days, the brine should completely cover the container. If this does not happen, it is necessary to increase oppression. To eliminate the risk of mold, it is important to thoroughly rinse the gauze every 4 to 5 days. After 25 – 30 days, salted mushrooms should be transferred to jars and put in the refrigerator.

How to dry poppy mushrooms for the winter

Drying is the only way to prepare serolamella hypholoma capnoides that does not require pre-boiling. They are cleaned with a soft brush, but not washed. After that, they are strung on a thin rope and hung in a ventilated place where direct sunlight does not penetrate. Dry for 40 days. To the touch, dry mushrooms are fragile and brittle.

Mushrooms can also be dried in an oven at a temperature of 70 ° C for at least 5-6 hours. The fruiting bodies are periodically mixed.

Cultivation of gray-lamellar mushrooms on the site or in the country

Poppy honey agaric is also grown on personal plots: on coniferous sawdust or their mixture with straw and hay. In specialized stores, they buy mushroom mycelium, prepare the substrate and follow the algorithm:

1. Coniferous sawdust is scalded with boiling water and allowed to cool.
2. The substrate is squeezed out of excess liquid and mixed with mushroom mycelium in the proportions indicated on the package.
3. The whole mixture is placed in a transparent plastic bag, tied, slightly crushed.
4. Small cuts are made on the bag for the flow of oxygen.
5. Hang it in the garden in the shade. You can grow seroplastic mushrooms indoors.
6. During the 1st month, the mycelium does not require lighting. During this time, the substrate will acquire a whitish or yellow color, become dense.
7. After another 2 weeks, the fruiting bodies will become clearly visible: now light will be needed for the active development of mushrooms.
8. In the package, cuts are made for the growth of mushrooms and cut off as they grow.

Twins and their differences

The main difference between the serolamellar pseudofoam and other representatives of the Glofariaceae species is the color of the plates, which is typical for the color of poppy seeds. None of the twins have this shade of hymenophore, so this characteristic should be taken into account when picking mushrooms. The gray-lamellar false burr can be confused with the following related representatives:

1. Brick-red false honeycomb has a characteristic cap color and yellow plates. It grows mainly in deciduous forests, preferring beech and oak stumps. Conditionally edible.

   

2. summer honey agaric – has lighter flesh and gray or fawn plates. Prefers deciduous forests, birch stumps. Is edible.

   

3. Sulphur-yellow false honeycomb has greenish plates, sulfur-yellow, uniform color of the cap and pulp. It is found in deciduous forests, but in rare cases it can also be found in coniferous thickets. Poisonous open-shaped representative.

   

4. Bordered Galerina differs in yellow or brown, depending on age, plates and a yellow-brown cap, which is evenly colored. Grows in both coniferous and deciduous forests. This species is poisonous.

   

Sulfur-plastic honey agaric, or poppy hyfoloma, upon close examination, is easy to distinguish from the above poisonous representatives of the Strophariaceae family. In terms of taste and quality, it is close to summer honey agaric.

Conclusion

The gray-lamellar honey agaric is a tasty and healthy mushroom that contains many vitamins and microelements in its composition. It bears fruit until late autumn, and therefore allows mushroom pickers to diversify the table throughout the season before cold weather or during the absence of other mushrooms. Quite often, fans of “quiet hunting” collect poppy false honey agaric together with summer honey agarics, as one species.