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Yellow cobweb is an unusual and little-known, but edible mushroom. To appreciate its taste and useful properties, you need to study the features and photographs, as well as learn about false twins.
What does the yellow cobweb look like
In the photo of the yellow cobweb, which is also called the yellow bog or triumphal cobweb, it can be seen that the fungus has a fairly recognizable external structure. It belongs to the lamellar variety, it is easy to recognize by the shape of the cap and the characteristic color.
Cap Description
The photo and description of the yellow cobweb show that the size of the hat of the yellow bog is medium, from 6 to 12 cm, at a young age it is half spherical, but over time it becomes prostrate and cushion-shaped. The cap is orange-yellow in color, darker in the center and brighter towards the edges. Its surface is usually sticky and slimy, dries up only in very dry weather, and fragments of a cobweb cover are often visible along the edges.
In the photo of an edible yellow cobweb mushroom, it can be seen that the lower surface of the cap is covered with frequent and narrow plates – light cream in young mushrooms and bluish-brownish in adults. In early fruiting bodies, the plates are usually completely covered with a cobweb.
If you break the hat of the yellow bog in half, then its flesh will turn out to be soft and dense, of a white-yellow hue. The smell of the fungus is pleasant, which is generally uncharacteristic for cobwebs.
Description of the leg
Above the ground, the yellow triumphal cobweb usually rises by 8-15 cm, and the coverage of the white leg is only up to 3 cm. Young fruit bodies have a noticeable thickening in the lower part of the leg. Over time, the shape becomes regular, cylindrical. On the leg, uneven ring-shaped spots of red-brown color can be clearly distinguished.
Where and how to grow
The yellow cobweb is quite widespread throughout Eurasia and Our Country. It grows mainly in deciduous forests next to birches; it can also be found in conifers where birches are present. Despite the second name, the bog, yellow cobweb is quite rare near lakes and swamps. Much more often it can be seen on dry soils and in bright places.
When yellow cobwebs grow
You need to go to the forest for yellow swamps closer to autumn. The first fruiting bodies appear in early August, and mass fruiting occurs in September, the same period when black milk mushrooms bear fruit. It makes sense to look for these mushrooms in pairs – most often they accompany each other. The growth of yellow cobwebs continues until October and the first frosts.
Twins and their differences
Despite the recognizable appearance of the yellow bog, it can be confused with other similar species. Among them there are both edible and poisonous mushrooms, so before going to the forest, you should carefully study the photo of the yellow cobweb and false twins.
common cobweb
This species has a yellow hat with an olive or brownish tint, therefore it resembles a yellow bog. You can distinguish mushrooms by the legs – in an ordinary species, it has a slight purple glow.
This mushroom grows in the same places as the yellow bog – in deciduous and mixed forests, next to aspens and birches. Mass fruiting occurs from July to September, it is not suitable for use in food, it is inedible.
Bracelet webbed
The mushroom belongs to the category of conditionally edible and is suitable for food after pre-treatment. In structure, the bracelet-shaped cobweb resembles a yellow bog, but there are also important differences. In particular, the cap of the first species is dry rather than wet, orange or slightly reddish in color. The surface of the cap is covered with dark villi, dark red belts can be seen on the leg.
The twin grows mainly under birches and pines on moist soils. Actively bears fruit at the same time as the yellow cobweb – from August to November.
The most beautiful cobweb
The most dangerous of the twins of the yellow bog can be considered the most beautiful cobweb. Despite the attractive name, this mushroom is poisonous and unsuitable for food consumption. You can distinguish it from the photo and description of the yellow cobweb mushroom by the red-orange color of the cap and the presence of small scales.
The stem of the mushroom is also red-orange, and the stripes on it are ocher or lemon yellow. The most beautiful cobweb grows mainly in coniferous forests, and the peak of fruiting falls on the period from May to September.
Edible yellow cobweb or not
Although in foreign reference books yellow boletus is classified as an inedible mushroom, in Our Country it is considered suitable for human consumption. The species does not have a particularly bright and rich taste, however, it is suitable for cooking, drying or pickling.
How to cook yellow cobwebs
The fungus can make a nice change to your diet, but you need to know how to properly prepare an edible yellow cobweb. Before any processing, it needs preliminary preparation, which will make it safe for consumption.
Mushroom preparation
It is not necessary to soak the triumphal boletus before use. It is enough to clean fruit bodies from forest debris and remnants of the earth, rinse in running water and cut off all wormy and rotten places on hats and legs.
Preliminary preparation is reduced to boiling. You need to cook the cobweb in salted water for about 20 minutes after boiling, constantly removing the foam. The water from under the mushrooms must be drained, and the fruiting bodies themselves are thrown into a colander, after which they are subjected to further processing.
How to cook fried mushrooms yellow cobwebs
A popular recipe for making boletus is fried with onions. First, in a preheated pan, greased with vegetable oil, fry about 150 g of finely chopped onion until it becomes transparent.
After that, 500 g of boiled mushrooms are added to the onion, salt and pepper to taste, and then fried for another 5-10 minutes. The finished side dish is consumed with boiled potatoes or as an independent dish.
How to pickle yellow cobwebs
To preserve for the winter, pickling yellow cobwebs is practiced. The recipe is very simple:
- boil fresh mushrooms for 15 minutes;
- in parallel with this, a classic marinade is prepared – 1 teaspoons of sugar, 2 teaspoon of salt, a dill umbrella, a couple of cloves of garlic and a few peas of black pepper are added to 1 liter of water;
- after boiling, add 2-3 large spoons of vinegar and after a couple of minutes remove the marinade from the stove;
- mushrooms are laid out in sterilized jars and poured with hot marinade.
Banks need to be tightly rolled up, turned upside down and wrapped in a warm blanket until cool. After that, the pickled cobweb can be stored in the refrigerator.
Recipes for cooking yellow cobwebs for the winter
If desired, the edible mushroom yellow cobweb can be stored for the whole winter. There are 3 main processing recipes for long-term storage.
Drying
Dried marshmallows are stored for a long time, they can be added to soups and main dishes. It is customary to dry mushrooms fresh, without boiling. Fruit bodies are cleaned of debris, and then, without washing, they are strung on a thin thread. The bunch must be hung in a well-ventilated and sunny place and wait until all moisture has evaporated from the pulp.
An alternative method is drying in the oven. In this case, the fruiting bodies are laid out on a baking sheet and put into the oven, heated to 70 ° C. From time to time, boggies need to be turned over. It takes about 6 hours to dry, after the mushrooms have cooled, they are removed in a dry container and stored in a dark place.
Salting
Salting is the simplest and most popular recipe for cooking yellow cobweb mushroom. Boiled gifts of the forest are laid in layers in a jar, sprinkling salt on each layer, if desired, dill seeds and pepper can also be added. When the jar is filled to the top, its neck is covered with gauze, and a heavy oppression is placed on top.
After a couple of days, the mushrooms will be completely covered with the secreted juice, and after another 3 weeks, the cobweb can be put on the table.
canning
Another recipe suggests preserving the boletus in oil in order to preserve its beneficial properties for the winter. Peeled fruiting bodies are boiled for 40 minutes in salt water, and then they are placed in jars and poured with broth. To it you need to add 2 large spoons of vegetable oil, 3 cloves of garlic, 3 horseradish leaves and 3 dill umbrellas. Banks are tightly rolled up, cooled and stored in the refrigerator. You can use homemade canned food throughout the winter.
Limitations and contraindications
Since the yellow cobweb does not contain toxic substances, its contraindications are exactly the same as those of most mushrooms. It is not recommended to use it for:
- chronic liver diseases;
- pancreatitis;
- addiction to constipation;
- individual intolerance.
Also, it is better to refuse the boletus for pregnant women and nursing mothers. You should not offer boletus to children under 7 years old, their digestive system will not be able to cope with it.
Interesting facts about yellow cobwebs
There are several facts associated with yellow swamps that mushroom pickers will be interested to know about:
- The second name of the mushroom, the triumphal cobweb, is due to its golden hue, reminiscent of the color of the golden crown of the Roman generals.
- Since the yellow cobweb often grows next to the black mushroom, mushroom pickers often refuse to collect it, opting for a more well-known mushroom. Therefore, the cobweb is not found in recipes as often as it could.
- If you break the cap of the bogweed in half, then its flesh will not change color, but it will dry out rather quickly.
Many mushroom pickers note that the yellow cobweb, when boiled, gives a very transparent and beautiful broth. Interestingly, after processing, the mushroom retains its shape and is distinguished by a pleasant crunchiness.
Conclusion
The yellow cobweb is an edible mushroom that is often found in autumn near the black milk mushroom. After a simple processing, boletus is great for any cooking method and adds unusual notes to the taste of familiar dishes.
