Mokrukha

It cannot be said that mokruhi are very popular among our mushroom pickers, although they are very popular in Europe, and in China they are one of the most commonly used ones. It is believed that in terms of taste, mokruhi are slightly inferior to other mushrooms, but even boletus mushrooms surpass the list of useful properties.

General characteristics

Under the general name “mokruhi”, experts combined two genera of agaric mushrooms: grogomphus and homphidius, which, however, have much in common. These mushrooms got their not very appetizing name because of their specific appearance. Their hats are always wet, covered with a mucous layer. And although butterflies beloved by many have similar characteristics, mushroom pickers (especially inexperienced ones) look at mokruhi with caution.

Some varieties of mokruha have common features with the goat, but if the goat belongs to tubular fungi, then all mokruha are lamellar. The plates under the hat in most mokruha are white, rare, and darken at the transition points to the stem. Young mushrooms are usually covered with a very thin layer of mucus. On older mucus, shreds slip onto the leg.

Almost all mokruhi are rather large mushrooms that can grow up to 12 cm in height and have about the same cap diameter. Depending on the variety, the caps of young mokruha come in different shapes. In spruce, spotted and felt – convex, in pine and pink – conical. In almost all old representatives, the hats become even and with a slight deflection in the center. The pulp of different species of this mushroom family is also different. Spruce and spotted, for example, have white-gray flesh, pines are recognizable by orange-brown (blushes when exposed to air), felted ones have ocher flesh with a wine-pink tint, pink ones are white, which quickly turns pink in places of damage.

The legs of all varieties of the mushroom are white-cream and rather massive with a thickening at the base. They, like hats, are covered with mucus. Closer to the top, a ring of mucus forms on the legs. The flesh of the legs is dense, yellow below and gray-white closer to the cap. Most wetlands prefer coniferous forests and moss-covered areas. They grow both in families and alone. The first slimy mushrooms appear in July, and the fruiting season continues until mid-autumn.

Experts distinguish many varieties of mokruha, but not all of them are edible. As a rule, only 5 of them are eaten:

• spruce;
• pine;
• pink;
• spotted;
• felt.

More rare specimens (due to a limited range) are the Siberian and Swiss mokruha. All mokruhi according to the edibility classification belong to category 4. This means that the mushroom is edible, but only after preliminary heat treatment. On the territory of Russia there are 6 varieties of these mushrooms, but the most common are spruce, purple and pink.

Varieties of mokruh: what are the differences

Mushrooms from this group differ slightly from each other in the shape and color of the cap, as well as in their size and distribution.

One of the most popular mokruha among all is spruce, popularly known as sticky. She is recognized by the grayish or bluish color of the hat. It usually grows in groups in the shade of fir trees, although sometimes it is found near pines, in mixed forests, among heather. The fruiting season of spruce mokruh sometimes drags on until the first frosts, although the peak falls on the second half of August and September. Many of these organisms are found in northern and central Russia, in northern Finland. Their flesh is quite tasty, but the very brittle texture makes these mushrooms difficult to pick, much less peel and cook.

Pine mokruha is also called shiny, purple or yellow-legged. Slightly different from the “sisters” is a purple hat with slightly turned up edges. This variety prefers temperate climates and, as the name suggests, pine forests, where it can be seen from mid-summer to October. Sometimes mokruhi take root in the neighborhood of birch trees, and from among other mushrooms, oil is usually chosen as a neighbor. Like spruce trees, they can grow alone or in large groups. The taste of the pulp is reminiscent of pink and spotty. Purple mokruhi are common in North America, Canada, Eastern and Western Europe, in the European regions of Russia, but most of these mushrooms are in Siberia and the Caucasus.

Spotted, or slimy, differs from other varieties in a smaller hat, on which dark spots are clearly visible. In places of damage, the spotted mokruha turns red. Prefers to grow in symbiosis with larch or spruce. In Russia, this species is less common than the others, but the slimy mokruha are “inhabitants” of almost all coniferous forests of North America and some regions of Eurasia.

Felt mokruha is called fleecy by many mushroom pickers. This name fully corresponds to it: the whitish cap of the mushroom is covered with soft fluff. As a rule, “settles” near black firs. Most often it can be seen in the forests of North America and the Far East. It is quite rare in Europe.

Pink mokruha differs from other varieties in a bright hat. Since it almost always grows in symbiosis with a goat, experts suggest that mokruha parasitizes its mycelium. In Europe, this mushroom has the status of endangered, and in Bulgaria, Poland, Belgium and Hungary it is listed in the Red Book. In the forests of Asia, he is also a rare guest. Experts have determined that pink mokruhi grow best in regions with snowy winters and hot but short summers, although not everywhere.

Siberian mokruha is often called the edible twin of felt. She, like the fleecy variety, is also covered with fluff, but her hat is not white, but in grayish shades. Swiss mokruha is a conditionally edible variety of mushrooms. Its flesh is quite hard and fibrous, with a sweet aftertaste. As a rule, it grows in mountain forests near cedars or spruces.

Chemical composition and nutritional value

Mokruhi is quite a nutritious product. The energy value of 100 g of fresh mushrooms is quite a bit less than 200 kcal. In a vegetarian menu, this product can serve as an almost complete replacement for meat, as it is a good source of proteins and amino acids. In addition to the main nutrients, these mushrooms contain many of the minerals and vitamins necessary for a person (most of the B vitamins, as well as E and C). Mokruhi, like other mushrooms, contain chitin and a lot of fiber that is useful for humans. And pine mokruha also contains unique substances that are used in pharmacology to make powerful antibiotics.

Benefits for the body

Mokruhi, in particular pine, are considered an excellent tool for strengthening the immune system, but this is far from the only benefit of this product. Experts who have studied the chemical composition of these organisms have concluded that mokruhi can be beneficial for most people. The use of these mushrooms helps to improve memory, overcome chronic fatigue and increase body tone. Some of the substances contained in mushrooms contribute to the process of hematopoiesis. The benefits of this forest product can be felt by people suffering from chronic migraines, weakness, insomnia, disorders of the nervous system. Due to the natural antibiotic contained in this product, it is useful in fighting viral diseases.

Use in folk medicine

In folk medicine, mokruhi are known as a cure for neurodermatitis. As a rule, alcohol tinctures or ointments with mushroom extract are used for treatment. In some regions, tinctures against staphylococcus are prepared from these organisms. But in order for the mushroom to retain its healing properties, herbalists strongly recommend that before filling it with alcohol, do not clear it of mucus. Alcohol tinctures from mokruh insist 15-17 days, regularly shaking the vessel. The finished infusion is filtered through gauze and stored at room temperature. Traditional healers advise this tincture to be used for rubbing pustules, and you can also drink 5-20 drops of it for sinusitis.

Use in cosmetology

Mokruha extract is a tool well known to professional cosmetologists. This substance is sometimes introduced into the composition of creams and masks for aging skin. Substances contained in mushrooms help to maintain smoothness, firmness and elasticity of the skin. Masks with mokruha extract are useful for narrowing pores, eliminating oily sheen and improving complexion.

The benefits of this amazing mushroom are also felt by the hair. Masks from the crushed product are useful for split ends, and a decoction of mushrooms is useful for rinsing weakened, dull curls. Also, with the help of mokruh, you can stop baldness. Regular use of mushroom cosmetics will give an excellent result in the form of shiny and healthy hair.

Side effects and possible harm

It is almost impossible to get poisoned with this product, since mokruh do not have twins among poisonous mushrooms. But in some cases, they can also be dangerous. In particular, mushrooms collected in areas with poor ecology, near landfills or industrial facilities should not be eaten. Poorly cooked mokruhi can be dangerous, especially for people with digestive problems.

Mushrooms are a product that is difficult to digest, so it should not be given to children, people after serious illnesses, people with chronic diseases of the digestive tract.

Eating in Cooking

Mokruhi can be boiled, fried, dried, pickled and salted. They are suitable for making sauces, soups, casseroles. These mushrooms are easy to prepare. For example, spruce mokruhi can be boiled for only 15 minutes – this is enough to make them safe to eat. After exposure to high temperatures, the flesh of the mushrooms usually changes color (darkens or turns purple), but this should not be scary. Changes in color do not affect the nutritional characteristics or taste of the product in any way. Morukh is prepared according to the same principle as boletus. Before cooking, the caps and legs must be thoroughly cleaned of the mucous layer.

Mokruh and potato casserole

Clean the mushrooms from dirt and mucous layer, rinse, cut into small pieces, boil in lightly salted water, drain. Peeled potatoes cut into rings and put in a heat-resistant form. Put a layer of chopped onion on top, and then mushrooms. Salt, add spices and sprinkle with vegetable oil. At the end of cooking, sprinkle with grated cheese and put in the oven for a few more minutes.

And although the name of these mushrooms is not the most elegant, mokruhi are just as useful for humans as other products from this group. They, like whites, boletus or butter, deserve to be on our tables and serve as a source of useful substances.