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Ivyshen (boletus, cherry, clitopilus) is an edible mushroom belonging to the Entolomov family. The culture got its name because of the peculiarity of growing under fruit-bearing rosaceous trees: cherries, pears, plums, apple trees, apricots. A characteristic feature of this fungus is a powdery smell, reminiscent of the aroma of fresh cucumber.
Due to their high taste and nutritional properties, succulents are very popular in cooking.
Botanical description
Icherry is an agaric mushroom with a white hat of a yellowish-cream hue. The diameter of the circumference of the fruiting body varies from 4 to 10 cm. The plates of the cherry are frequent, 2-3 mm thick, descending to a slightly curved cylindrical stem. The upper part of the “trunk” is covered with a powdery coating, and the lower part is covered with a yellowish pile. Young plants are characterized by a hemispherical hat with tucked edges and a small “fluff”. As the mycelium grows, the fruiting bodies are aligned, and the pile disappears.
In mature cultures, the hat is always flat, irregular in shape with a depressed center (funnel-shaped). The pulp of cherries is tender, thin-fleshy with a characteristic mealy smell (when broken, the color of the core does not change).
These crops are common in broad-leaved forests of the northern temperate climate zone (where oak and birch grow). In addition, they can be found in coniferous forests (in dense grass or on the edge), in meadow glades and household plots (under fruit trees). The fruiting period of mushrooms begins in July and ends in October (at the first frost).
If the autumn is warm, the spore plant can inhabit the woodland until mid-November. It is interesting that at the beginning of the season, cherry trees appear in large families, and then the density of their growth is reduced by a factor of three.
Chemical composition
The nutritional value of pods is determined primarily by their chemical composition. At the same time, the biological properties of fungi directly depend on the type of soil, climate, meteorological conditions, the age of the plant, and the method of cultivation.
Main components:
- Water. Freshly picked cherries are 85-95% H2O (relative to the total weight of the fruiting body). However, during heat treatment, mushroom tissue loses about 45% of moisture, and when dried, up to 90%.
- Proteins. The anhydrous residue of cherry trees consists of 40-50% nitrogenous compounds (depending on the stage of development and growing conditions). Moreover, there are much more of them in the hat of the plant than in the leg (due to the presence of the hymenial layer, which carries spores).
The share of protein structures accounts for 60-70% of the total amount of nitrogenous compounds (3-5% of the raw mass of the fungus). The composition of the remaining 30% includes intermediate metabolites of protein metabolism. Namely: amino acids (leucine, arginine, tyrosine, glutamine), fungin (mycetin), organic bases (adenine, xaitin, hypoxanthine), fiber (chitin, cellulose), gaseous substances (carbon, oxygen, hydrogen).
Despite the rich nitrogenous composition, mushroom protein belongs to the group of indigestible compounds (due to the content of lignin, cellulose and chitin). In view of this, people with diseases of the digestive tract should limit their consumption of the product.
- Carbohydrates. Mushrooms, in quantitative and qualitative composition of saccharides, are close to vegetables. The concentration of carbohydrates in fruiting bodies varies from 2 to 7% (depending on growing conditions). A distinctive feature of mushrooms is the presence in their tissues of unsaturated aldehydes (trans-2-nonenals), which give the plant a specific cucumber flavor. In addition, the composition of the fungal tissue includes glycogens, saccharides (glucose, trihalose), fiber, sugar alcohols (mannitol, inositol, volemit, sorbitol). These substances in wet weather accumulate on the caps of willows, causing mucus on the outer surface of the fruiting body.
- Lipids. 0,1-0,9% of fats are concentrated in the tissues of the helix (relative to the total weight of the fungus). At the same time, 80% of the compounds are concentrated in the cap of the plant (in the spore-bearing layer). The main representatives of “mushroom” lipids are free fatty acids (acetic, palmitic, butyric, stearic), provitamin D (ergosterol), lecithin (inositol, choline). In addition, the composition of the fruit bodies and cherry includes fatty acid glycerides, essential oils, lipoids, phosphatides.
- Minerals. Micro and macro elements make up 6-11% of the solid residue of anhydrous weight (ash). Potassium accounts for 43% of the total mineral composition, phosphorus – 40%, sulfur – 7%, cobalt – 3%, magnesium – 2%, calcium – 1,3%, iron – 1%.
- Vitamins. According to the content of nutrients, cherries are equal to berries and fruits. Vitamins B1, B2, A, B3, C, D are concentrated in the fruiting body of the fungus.
Cherry, due to its low energy value (38 kilocalories per 100 grams of mushroom mass), is included in dietary weight loss programs. In addition, the extract from the plant is used in folk medicine as an anticoagulant, tonic, anti-animal, anti-thrombotic agent.
Beware – danger!
It is important to be extremely careful when picking pods, as the plant resembles poisonous mushrooms.
List of inedible “twins”:
- The talker is waxed. A distinctive feature of the plant is the presence of watery concentric rings of pale pink color on the cap (the older the plant, the more intense the shade). Ivyshen is easy to confuse with a young talker, since the fruiting bodies of immature “twins” have a subtle bluish color.
- Rosewood is poisonous. This mushroom differs from the cherry in a larger cap size (diameter 7 – 16 centimeters) and a bare leg.
- The seroplastic is bitter. Mature inedible mushrooms have concentric cracks on the cap. However, in young seroplastics, damage to the fruiting body is only outlined.
Remember, in some cases, it is possible to distinguish young cherries from poisonous “brothers” only in laboratory conditions. In view of this, it is better for inexperienced mushroom pickers to refuse to collect this product.
artificially grown cherry
Currently, in addition to natural growing conditions, cherries are cultivated artificially. The trade name for such crops is oyster mushrooms. Spore plants are bred in two ways: extensive and intensive. The first technology uses conditions that are as close to natural as possible (in open ground). The second technique involves the use of optimized loose substrates and the creation of special climatic zones (indoors).
Extensive method
For growing oyster mushrooms in this way, forest industry waste (sawdust, logs, stumps) is used. The simplest version of the technology is the inoculation of the surface of the saw cut with mushroom mycelium. To do this, use low-grade wood (trunks, stumps, logs) left after cutting down fruit-bearing or broad-leaved trees.
The algorithm for the cultivation of the fungus in an extensive way:
- Choose a place for germinating cherries. The main requirement for the land is protection from direct sunlight.
- Pick up wood (cherries, plums, apricots, larch, birch, poplar, aspen). When choosing a “building material”, preference is given to healthy logs that are not affected by mold. The optimal length of the bar is 30-50 cm, diameter – 15 cm. If the wood is dry, it must be soaked in water (3-4 days).
- Prepare logs for the introduction of fungal spores. To do this, 20 holes are drilled in wooden bars with a diameter of 10 mm, a depth of 6 cm (in a checkerboard pattern).
- Insert sticks with mycelium into the holes until they stop. After inoculation, the cuts are covered with garden film or oilcloth. During the introduction of the mycelium, make sure that dust and debris do not get into the wood.
Subject to these rules, fruiting occurs in 12-15 months.
The advantages of extensive technology are low material costs, availability of raw materials, ease of maintenance. However, in simple home conditions, it is almost impossible to regulate the growth of mycelium (since the quantity and quality of the crop directly depend on meteorological factors).
Intensive growing method
Steps:
- Prepare nutrient substrate. As compost, you can use waste from agriculture: sunflower husks, cereal straw, corn cobs, buckwheat husks, sawdust of hardwood trees. The basis for the substrate is crushed, and then poured with hot water (75-80 degrees). After that, the compost is simmered in a water bath for 1,5-2 hours (to destroy harmful microorganisms). After treatment, the water is drained, and the disinfected mixture is cooled to a temperature of 27 degrees.
Remember, the finished compost should not be too dry or too wet.
- Mix decontaminated fertilizer with grain mycelium (spores). The optimal consumption of mycelium is 2-5% of the wet weight of the substrate. It is important to perform this procedure in a dry, clean room (to prevent mold from entering the compost).
- Spread the substrate with mycelium in polypropylene bags. Hang blocks vertically.
- Ensure an optimal indoor climate. During the period of spore germination, the temperature in the room should fluctuate between 24-26 degrees (maximum – 30 degrees), and humidity 80-85% (no more than 95%). With a decrease in these indicators (to the minimum mark), the fruiting bodies dry out, and with an increase (above the norm), the substrate rots and the mycelium becomes infected.
- Reduce the temperature to 12-18 degrees after the sprouting of mycelium hyphae (after 2-3 weeks). Along with this, during the period of mushroom ripening, good ventilation is provided in the room (to remove carbon dioxide).
The advantages of the intensive method are a short fungal development cycle (3,5-4 months), high yields, and resistance to bacterial infections. The main disadvantages of the technology are high material and labor costs (due to the need to create special climatic zones).
Benefit and harm
Why do you need to use ivy?
The biologically active components that make up the fungus have a positive effect on the human body:
- improve the regeneration of peripheral nerves;
- participate in the formation of red blood cells, prevent anemia;
- struggle with chronic fatigue, overwork, infectious diseases;
- stimulate hair growth, strengthen the nail plate.
Mushrooms are used in folk medicine to treat nervous disorders, digestive problems, and heart pathologies.
Contraindications for use: allergies, diseases of the digestive tract.
Cooking application
Podshenniki go well with meat, game, cereals and vegetables. Usually they are used for baking, frying and drying. This mushroom is not suitable for pickling and salting (due to the delicate structure of the fruiting bodies). For cooking, medium-sized young cherries are used. The pulp of old fruiting bodies is hard and tasteless.
Raw material processing algorithm:
- Soak chickpeas for 15 minutes in cold water.
- Clear the product of debris and gluten.
- Place the mushrooms in a container with cold water, add salt (at the rate of 5 g of seasoning per liter of liquid), leave for 2 hours.
- Drain the salty liquid, rinse the fruits under running water (to remove the powdery taste).
- Pour the mushrooms with filtered liquid, place on fire.
- Cook over low heat for 20 minutes.
In cooking, along with whole cherries, mushroom powder (prepared from dried fruit bodies) is widely used. This spice gives the dish an exquisite mushroom flavor with pronounced notes of sweetness. In addition, the seasoning is used as a substitute for salt and flavoring of oils, vinegars, sauces, liqueurs, mayonnaises.
Useful recipes
Mushroom sauce from succulents
Ingredients:
- fresh cherries – 400 g;
- onion – 80 g;
- butter – 60 g;
- flour – 30 g;
- cream (33%) or homemade sour cream – 150 g;
- salt – 5 of
Method of preparation:
- Soak the mushrooms in two changes of water, boil until half cooked (10 minutes), cut into cubes (1-2 cm thick).
- Place the boiled product in a dry frying pan, place on fire for 10 minutes (to evaporate excess water).
- Add chopped onion and salt to the mushrooms. Pass the raw materials on low heat until cooked (15-20 minutes).
- Combine the golden mass with sour cream and flour. Simmer the mixture for 10 minutes, stirring constantly.
Serve the finished sauce chilled along with a meat or vegetable side dish.
Summer lettuce salad
Components:
- fresh cherries – 400 g;
- tomatoes – 200 g;
- onion – 100 g;
- store-bought sour cream – 100 ml;
- salt – 3 g;
- pepper, seasonings – to taste.
Algorithm cooking:
- Boil the mushrooms in salted water (5 minutes), dispose of the spent liquid.
- Pour fresh water over the pods, place on low heat.
- Bring the mushrooms to readiness (15-20 minutes).
- Grind the components of the salad: mushrooms in narrow slices, tomatoes and onions in small cubes (0,5 cm).
- Combine chopped ingredients, add spices.
- Pour the salad with store-bought sour cream.
If desired, the dish can be decorated with a sprig of parsley.
Mushroom salad with ham
Ingredients:
- oyster mushrooms – 300 g;
- cucumbers (fresh or salted) – 200 g;
- ham – 150 g;
- sour cream – 70 ml.
Preparation:
- Boil the mushrooms in two changes of water (the duration of the first is 5 minutes, the second is 20 minutes).
- Cut a third of the chilled mushrooms into very small cubes, and the rest into strips.
- Grind cucumbers and ham in the form of straws.
- Combine chopped ingredients, add sour cream.
For decoration, you can use pomegranate berries and herbs (optional).
Noodles with succulents
For a dish you need:
- mushrooms – 300 g;
- vermicelli – 200 g;
- fish – 100 g;
- flour – 15 g;
- butter – 30 g;
- meat broth – 40 ml.
Creation algorithm:
- Boil the mushrooms until half cooked (10 minutes).
- Cut cherries and ham into strips.
- Fry the mushroom mixture in butter for 10-15 minutes.
- Boil the noodles, put in a colander.
- Combine mushroom fry with pasta, flour, salt, spices, meat broth.
- Simmer the mixture over low heat for 10 minutes.
This dish is served with tomato juice and sour cream.
Omelet with oyster mushrooms
Components:
- eggs – 2 pieces;
- butter – 40 g;
- oyster mushrooms – 300 g;
- cheese – 50 g;
- onion – 100 g;
- butter – 40 g;
- salt – 2 of
Cooking method: before creating an omelette, boil the mushrooms for 5-7 minutes over low heat. Then the raw material is cut into small slices and fried until golden brown. After that, chopped onions, eggs and cheese are added to the mushroom mixture. The omelet is simmered on fire for 5-10 minutes.
Conclusion
Ivyshen is a lamellar edible mushroom, characterized by a strong cucumber smell. This culture grows in deciduous forests and orchards (mainly near trees). Under natural conditions, the helix bears fruit from July to October, and in artificial conditions – all year round. This mushroom has a high taste properties, which is why it is actively used in cooking. In addition, cherry caps contain a large amount of phosphorus and potassium compounds (which makes them useful for the digestive, hematopoietic and musculoskeletal systems).
To prevent noble mushrooms from becoming deadly, it is necessary to collect plants only in ecologically clean areas (away from roads and industrial production). Moreover, for cutting, it is important to choose young fruiting bodies that have not had time to accumulate toxic compounds.
When collecting cherries, carefully inspect the structure of the fungus (plates, cap, leg). This will help to avoid poisonous “twins” getting into the basket.