Mokruha mushroom: photo and description

Mokruha mushroom belongs to the genus of the same name and is an edible variety. Due to its non-standard appearance and resemblance to a toadstool, the culture is not in wide demand. It is rarely used in cooking, although the taste of the mushroom is comparable to butter. A description of mokruha with a photo will help you recognize it in the forest during the collection season.

What do mushrooms look like

Mokruha got its name because of the structural features: the fruiting bodies are covered with a mucous membrane, due to which the surface of their caps becomes slippery to the touch and therefore seems wet.

Young specimens have a thick mucous membrane, which, as the mokruha grows, breaks and slides to the stem. And the descending white plates of the fungus become black with age.

The caps of young mokruhas are often convex or conical; in mature ones, they acquire a prostrate and depressed shape, with lowered margins. Depending on the species, the surface of the caps may be brown, gray, red or pink. Mokruha mushroom is characterized by a dense stem, with a yellow tint at the base, which changes to grayish-white closer to the top.

Where do weeds grow

The habitat of these mushrooms is the forests of the Northern Hemisphere. Mokruhi ordinary grow both singly and in groups in moss near pines, spruces and firs. This variety prefers calcareous soils, elevated areas and thinned forest plantations. Most often, mokruha can be found next to the oils.

In Our Country, the fungus is distributed only in Siberia, the Far East and the North Caucasus.

You can learn more information about mokruhe mushroom from the video:

Types of mokruh

There are many types of mokruh, each of which differs in appearance and structural features. Even experienced mushroom pickers will find useful information about the differences between the most common members of the family.

Spruce mokruha (Gomphidius glutinosus)

It also has other names – sticky moss, slug. The shape of the mushroom is hemispherical, the pulp is fleshy. The hat is prostrate, with a tucked edge and a depressed center. May be grey, greyish blue or greyish brown with purple edges and a lighter center. The diameter of the cap is from 4 to 10 cm. Its surface is mucous, with a characteristic sheen. In old mokruha, dark blotches can be seen on the hat.

White with a pinkish tint, the flesh becomes gray with age. Its taste is sweetish or sour, the aroma is mushroom, but not bright.

The stem, swollen and thick in young specimens, acquires a cylindrical or club-like shape (from 1 to 2,5 cm in diameter) as the fungus grows. It grows from 5 to 11 cm, its surface becomes completely smooth. At the base is a mucous ring.

Spruce mokruha can be found among the moss of coniferous and mixed forests, most often in groups with other representatives of the mushroom kingdom. It is widespread in the northern and central regions of Our Country. Fruiting time is at the end of summer and ends by the beginning of October.

The species is edible. Mushrooms can be consumed after 15 minutes of cooking. They are suitable for preparing sauces and side dishes for meat. Before cooking mokruha, it is necessary to peel and remove mucus from the leg.

Mokruha spotted (Gomphídius maculatus)

The mushroom is characterized by a convex cap from 3 to 7 cm in diameter, which becomes denser or depressed as it grows, with a tucked edge. The pale mucous surface of mokruha has a pinkish-brown, grayish-ocher or yellowish tint. When pressed, the mucus darkens. The leg of the fungus grows up to 11 cm, with a diameter of 1,5 cm. Its shape is cylindrical, the structure is fibrous, the color changes from white to yellow from top to base.

Mokruha spotted is classified as an edible variety. The yellowish flesh of the mushroom turns red when cut.

Pink mokruha (Gomphídius róseus)

This species has a slimy, hemispherical cap that changes with age to a convex and dense cap. At the same time, the edges of the mokruha become tucked up, and the coral shade is replaced by a brick one.

The length of the stem is 2,5-4 cm, the thickness is 1,5-2 cm. At the base, the mushroom has a white-pink hue. On the top of the leg is a mucous ring. The aroma and sweetish taste of the mushroom are rather weakly expressed. Mokruha pink is common in Eurasia, but is rare. Belongs to the edible group.

More details about the rare pink mushroom variety in the video:

Is it possible to eat wet

Mokruha belongs to the little-known edible mushrooms that are suitable for any type of cooking. The taste qualities of this culture are on a par with butter. It is important to consider that the color of the fungus changes during the heat treatment to purple. The slimy skin must be peeled off before cooking.

Taste qualities of mokruha mushroom

In cooking, spruce, pine, pink, spotted and felt mokruha are often used. There are also rarer species that are of taste value: Swiss and Siberian.

The fruiting body of mushrooms has a sour taste. The nutritional value of the product is approximately 20 kcal per 100 g fresh. BJU indicators:

• 0,9 g protein;
• 0 g fat;
• 3,2 g carbohydrates.

Benefits and harm to the body

Despite the lack of a pronounced taste, mokruha has a number of properties that are beneficial to humans. The use of the mushroom improves memory, eliminates chronic fatigue and strengthens the body’s defenses.

Mokruha also helps in the fight against viral diseases, contributes to the normalization of hematopoiesis and cell renewal. In folk medicine, the mushroom is actively used as a cure for migraines, headaches, insomnia and disorders of the nervous system. In cosmetology, mokruha-based products are used to give the epidermis elasticity, silkiness and elasticity. Lotions and creams with this gift of the forest in the composition are useful for oily skin: as a result, it becomes matte due to the narrowing of pores.

The mushroom has a positive effect on the condition of the hair. A mask based on it prevents their loss, restores split ends, and eliminates dandruff. As a result, hair gains shine, elasticity and a healthy appearance.

Despite the many useful properties, it is strictly not recommended to use mokruha for people suffering from gastrointestinal diseases and gout. Mushrooms should also not be given to children: fiber and chitin are poorly absorbed by the child’s body. For individuals with individual intolerance, it is important to be aware of a possible allergic reaction. Mokruha can also provoke Quincke’s edema.

Collection rules

In order to avoid negative consequences, it is important to adhere to the basic rules for collecting mokruha:

1. A cut of the mushroom must be done in the middle of the leg, after which cover the mycelium with needles.
2. It is strongly not recommended to collect mokruhi near highways, military training grounds or chemical industries.
3. It is best to give preference to young specimens, since old mushrooms tend to accumulate toxic substances in themselves.
4. It is equally important to check the fruiting body for the absence of worms.
5. Immediately after harvesting, it is important to heat-treat wet mushrooms: mushrooms quickly deteriorate at room temperature.
6. Store in the refrigerator for up to 24 hours. At the same time, fruiting bodies should be kept in earthenware or enameled dishes.

How to cook mokruhi

Mokruhi can be salted, boiled, fried and dried. Mushrooms are used in sauces, soups and even casseroles. Often, fruiting bodies are used as a side dish for meat or fish dishes, as well as an original ingredient in appetizers and salads. Pickled mokruhi are also very popular.

Mokruh recipes

There are many recipes for using mokruha, among which everyone can find the most suitable option for themselves. Popular dishes are listed below.

Bachelor sandwich

One of the easiest recipes. To prepare it you will need:

• 2 toasted slices of bread;
• 10 pieces. fresh mokruh;
• 10 g hard cheese;
• 1 st. l. butter;
• some chopped greens.

Procedure:

1. Mushrooms must be thoroughly washed and cleaned of mucus.
2. After that, cut the pulp into small slices and put in a dry frying pan, let the mushrooms evaporate for a few minutes.
3. Then add butter and continue frying for 5-6 minutes.
4. Bread cooked in a toaster, spread with butter. Put a thin layer of fried mokruhi, sprinkle with cheese and herbs on top.
5. Place the sandwiches in the microwave for a few minutes to allow the cheese to melt.

Mokruhi more Korean

For cooking, you need to take:

• 1 kg wet;
• 2 heads of onions;
• 200 g carrots in Korean;
• 2 tbsp. l. sunflower oil.

Cooking steps:

1. Mokruhi must be thoroughly washed, cleaned of mucus, put in a saucepan and boiled over medium heat for 10-15 minutes.
2. Then drain all the water, and cut the pulp into small cubes.
3. Then put the mushroom mass in a heated pan and fry for 10 minutes.
4. Add chopped onion to mokruh and keep on fire for another 2-3 minutes.
5. Combine the resulting dressing with carrots in Korean.

Omelet

Ingredients:

• 150 g prunes;
• 150 ml of semi-dry wine;
• 1 tomato;
• 5 chicken eggs;
• finely chopped greens.

How to cook:

1. Peel the mushrooms from the mucous skin, rinse thoroughly, cut into small slices and fry until the liquid evaporates.
2. Finely chop the pre-soaked prunes and add to the mushroom mass.
3. 5 minutes later, pour the wine into the pan and simmer until it has completely evaporated.
4. Finely chop the tomato and add to the preparation. Salt and pepper everything to taste.
5. Using a whisk, beat the chicken eggs, pour a pinch of baking powder.
6. Pour the egg mixture into the mushroom composition, mix thoroughly.
7. Keep the dish on fire for 5-6 minutes, sprinkle with herbs on top.

Conclusion

Mokruha mushroom is a rare edible representative of the forest kingdom, belonging to the fourth category of nutritional value. The variety lends itself easily to all cooking options, but it is important to remember that it must be pre-boiled.