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Mokruha mushroom belongs to the fourth category of edible mushrooms, that is, it is suitable for consumption after preliminary boiling. It can be salted and pickled, and also used as one of the ingredients for making sauces.
In this article, your attention will be offered a photo and description of the mokruha mushroom of the most common species: spruce, pink and purple. You can also get acquainted with the etymology of the name of the mushroom, find out where and when it grows, see a photo of the mokruha mushroom in its natural habitat.
Mokruha spruce mushroom and his photo
Category: edible.
Hat of spruce mokruha (Gomphidius glutinosus) (diameter 5-14 cm): grayish or gray-brown, may be with dark spots and cast lilac or purple. Fleshy, in young mushrooms it has the shape of a hemisphere, which then changes to almost prostrate, and sometimes slightly depressed. There is usually a small bump in the center. The skin is smooth and slimy to the touch, easily separated from the pulp.
Leg (height 4-13 cm): lemon yellow at the very base and grayish at the top. Often covered with scales and darkens with gentle pressure.
Pay attention to the photo of spruce mokruha: a solid and massive hat in young mushrooms is slightly swollen, but eventually becomes cylindrical. As slippery and sticky as a hat. It connects to it with a transparent mucous coverlet, consisting of fibers. In mature mushrooms, it breaks, and its remnants form a mucous ring on the stem.
The plates are white or light gray, becoming brown with age, and in old mushrooms they are completely black. Branched and thick, with a characteristic veil.
Pulp: white or pinkish, with age it changes to gray and at the very base to yellowish. It has a sour taste and a weak aroma.
For the first time, the spruce mokruha mushroom was described by the famous German botanist, mycologist and entomologist Jacob Schaeffer in 1774. He attributed this fungus to the Champignon family (Agaricus) and called Agaricus Glutinosus, which means “molar tooth” in ancient Greek. Another name adopted at the present time, Gomphidius Glutinosus, was received in 1838 thanks to the work of the Swedish scientist Elias Fries.
Doubles: related edible mushrooms are purple (Chroogomphus rutilus) and spotted (Gomphidius maculatus), and mushrooms with dark caps look like common butterflies (Suillus luteus). But the flesh of the mokrukh at the break turns noticeably redder, and the oil does not have plates.
When growing: from mid-August to early October in the northern regions of the Eurasian continent.
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Where can I find: in mixed and coniferous forests, mainly near spruces and pines, often among moss and in heather thickets. If you intend to collect different mushrooms, then in order not to stain them with mucus, determine an isolated place for spruce mokruha.
Eating: in almost any form, subject to preliminary boiling and removal of the mucous skin from the cap. In Our Country, it is not particularly popular, but in Europe it is considered a very tasty mushroom. When pickled or salted, spruce mokruhi darkens greatly. This property does not affect their taste in any way.
Use in traditional medicine (data are not confirmed and have not been clinically tested!): in the form of tincture as an effective antimicrobial agent.
Other names: sticky phlegm, slug.
Mokruha purple and photo of the mushroom
Category: edible.
Name purple mokruha (Chroogomphus redus) from Latin it literally translates as “yellow-red”, “golden-red”. The color of this mokruha is not always purple. And the specific name appeared due to the fact that when exposed to high temperatures, the fungus becomes exactly purple.
Hat (diameter 4-14 cm): brilliant red-brown, brick-red or lilac, in old mushrooms it usually fades strongly and loses its variegated color. Initially conical, with a central tubercle, with time it becomes convex or almost prostrate. It has a brown coverlet, in a dark and damp place or after rain it can be covered with a layer of sticky mucus. The edges are usually bent towards the inside.
Leg (height 4-10 cm): continuous and curved, has the shape of a cylinder. Usually one color with a hat, a little sticky.
If you look closely at the photo of the purple mokruha mushroom, you will notice that its arcuate plates are easily separated from the cap. Most often they are lilac or purple. In old mushrooms, they become almost black.
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Pulp: fleshy, fibrous in the lower part. The yellowish color at the site of the fracture and when interacting with air changes to pink or red. It has no pronounced smell and taste.
Purple mokruha is especially fond of pests, so it is worth carefully inspecting the mushroom before placing it in the basket.
Doubles: five edible mokruha, namely felt (Chroogomphus tomentosus), spruce (Gomphidius glutinosus), Swiss (Chroogomphus helveticus), pink (Gomphidius roseus) and spotted (Gomphidius maculatus). The difference is that the felt hat has a whitish pubescence; spruce, as a rule, grows only next to spruce, and also has a more grayish-gray color; the Swiss cap is ocher and also with a little felt pubescence. The pink mokruha has light plates and a bright pink hat, while the spotted one almost always grows under larches.
When growing: from the beginning of August to the end of September in the countries of the Eurasian continent with a temperate climate. In Our Country, mainly in European territory, less often in Siberia and the North Caucasus.
Where can I find: on calcareous soils of coniferous and deciduous forests, most often near pine and birch.
Eating: in any form, provided that the mucous skin is removed from the cap.
Application in traditional medicine: does not apply.
Other names: mokruha is mucous, mokruha is brilliant, mokruha is yellow-legged, yellow-legged is copper-red.
Mokruha pink mushroom and his photo
Category: edible.
Pink mokruha hat (Gomphidius roseus) (diameter 3-6 cm): pale or gray pink, strongly fading, especially in the center. Rather small, with wavy edges.
As can be seen in the photo of the pink mokruha, the hat of a young mushroom is convex, but becomes prostrate over time. Mucous to the touch.
Leg (height 2-5 cm): solid, cylindrical shape. With a slimy ring that thins and disappears as the fungus matures.
Records: sparse, thick and covered with mucus. Young mushrooms are white, gradually changing color to gray or purple.
Pay attention to the photo of the pulp of the pink mokruha mushroom: at the base of the stem, it has a pink tint, which explains the name of the species.
Doubles: are absent.
When growing: from the end of July to the middle of September.
Where can I find: on wet soils of pine forests.
Eating: fresh, salted or pickled.
Application in traditional medicine: does not apply.