Contents
Japanese camelina is an edible and quite tasty mushroom that does not require long-term processing. The fungus has a lot of useful properties, which are worth reading in more detail.
Where do Japanese mushrooms grow?
The habitat of Japanese fungi is mainly Primorsky Krai, especially its southern part. Mushrooms are also ubiquitous in Japan. You can find them both in coniferous and mixed forests, and fungi enter into symbiosis most often with whole-leaved firs.
What do Japanese mushrooms look like?
Japanese mushrooms are small in size – the diameter of their caps usually does not exceed 8 cm. The caps are flat in shape, with tucked funnel-shaped edges and a slightly depressed middle. A characteristic feature of the fungus is the well-distinguishable concentric circles on its cap. The hue of the camelina is usually pinkish, but orange or red mushrooms can also be found, in which case the circles will have a terracotta tint.
The leg of an edible fungus of this species rises on average 7 cm above the ground, it is thin and rather brittle in structure, because it is hollow from the inside. In its upper part, a thick white line runs along the circumference.
Is it possible to eat Japanese mushrooms
You can eat fungi without fear, they are completely safe. This variety of mushrooms does not require long soaking before cooking, it is almost impossible to get poisoned by the product if it is properly collected.
The taste of the mushroom
Japanese camelina does not belong to the category of “elite” mushrooms, its flesh has a rather bland taste. But if you combine the fungus with spices and herbs, as well as add it to meat and vegetables, it can give new shades to familiar dishes and delight you with a pleasant taste and texture.
Benefits and harm to the body
Eating Japanese mushrooms is good for health, these mushrooms contain many valuable vitamins and minerals.
- The composition of the fungus contains a large amount of carotene, it is vitamin A that is responsible for the bright orange color of the hat. Vitamin A is very useful for human vision and also improves skin condition.
- The composition of the camelina includes vitamins of the B subgroup, they are useful for the nervous system and muscles, it is recommended to use them during intense physical and mental stress.
- Japanese camelina contains ascorbic acid, due to which the fungus has a beneficial effect on colds and infectious diseases.
- The pulp of the Japanese fungus contains a large amount of amino acids, mushrooms are a valuable source of protein and are almost as good as meat.
- The composition of fungi contains a valuable substance lactarioviolin, a natural antibiotic that helps to cope even with very severe bacterial ailments, such as tuberculosis.
Japanese mushrooms contain natural saccharides and ash, fiber and mineral salts – phosphorus, iron, potassium, calcium and others.
Although the benefits of edible camelina of this variety are very high, sometimes the fungus can harm the body. A contraindication for it is, first of all, an allergy – if it is present, it is strictly forbidden to use the product.
In addition, mushrooms that are attractive in appearance and safe according to the description should not be consumed:
- with gastritis;
- with a tendency to constipation;
- with pancreatitis or problems with the gallbladder;
- with a tendency to muscle weakness.
False doubles
Although there are no poisonous mushrooms that are indistinguishable from the Japanese camelina, the fungus is easily confused with other varieties of camelinas. Most likely, this will not lead to unpleasant consequences, and yet it is better to learn how to accurately distinguish mushrooms from each other.
Red saffron
This fungus is classified as edible and resembles a Japanese camelina with a bright orange-red color. The main difference is that the red variety of the mushroom does not have divergent circles on the surface, and the diameter of the cap can reach 15 cm – the red camelina is larger. In addition, its blood-red juice, which stands out at a break, turns purple on contact with air.
Spruce camelina
The Japanese variety can be confused with spruce camelina, since both fungi can have a pinkish tint to the cap. But if you break the spruce tree in half, then both its pulp and milky juice will quickly turn green on the fault line, but this is not typical for the Japanese fungus.
oak mushroom
The oak mushroom has a similar structure and color, but it can be distinguished primarily by the milky juice. It is white in milk mushrooms, does not change color in the air, and the Japanese fungus releases rich red juice.
Of all the false twins of the Japanese fungus, the oak mushroom is the most dangerous. It belongs to the category of conditionally edible fungi, it cannot be consumed raw, the pulp must be soaked for a long time before processing. Otherwise, the bitter mushroom can provoke food poisoning.
Collection rules
Japanese camelina does not belong to the category of rare mushrooms, but not everyone can enjoy it. The distribution area of uXNUMXbuXNUMXbthe fungus is rather narrow – it is found only in Japan and in the Primorsky Territory in Our Country, and grows exclusively near fir trees.
Japanese fungi begin to grow in July, but most of all they can be found in September and October. At the same time, the yield of fungi directly depends on how rainy the summer turned out to be; after heavy rainfall in July and August, especially a lot of mushrooms grow in coniferous and mixed forests.
When collecting Japanese mushrooms, you should follow the general rules. Fungi are collected in ecologically safe areas away from roads and industrial areas. They must be carefully unscrewed from the ground or cut with a knife; it is not worth pulling out the camelina along with the mycelium.
Use
You can process a Japanese mushroom in almost all existing ways, with the exception of drying. The mushroom can be salted and pickled, fried and stewed, boiled and used as a filling for pies and omelettes. Often the product is added to salads with vegetables and herbs – camelina gives them a very pleasant taste.
It is important to note that the fungus does not need pre-soaking. Before cooking, it is enough just to wash it properly to clean the hat and leg from adhering earth and forest debris.
Conclusion
Japanese camelina is a completely versatile, tasty and easy-to-prepare edible mushroom. Its only drawback can be considered a narrow distribution – in most of the territory of Our Country, it simply does not grow. However, residents of Primorye can collect this mushroom annually in large quantities.
