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Esset mushroom is a member of the Champignon family, the genus of the same name. The mushroom has a number of distinctive features that you should familiarize yourself with before harvesting.
What does Esset mushroom look like?
This is a species with a rounded white cap, which becomes convex-flat with age.
The plates are whitish, as they grow, they become gray-pink, and later brown.
The mushroom has a thin cylindrical pinkish stem with a torn ring at the bottom. At the base, it usually expands.
Where does Esset mushroom grow?
The habitats of the fungus are coniferous thickets and spruce forests. Sometimes it can be found in deciduous forests. The species germinates on the forest floor and actively bears fruit from July to October.
Is it possible to eat champignon Esset
Mushroom Esset belongs to the edible group. It contains many useful elements:
- amino acids;
- vitamins of groups B and D,
- nicotinic and pantothenic acids;
- biotin.
The species also contains a lot of protein, which is necessary for the muscles.
In addition, mushrooms have a mild diuretic property, lower the level of sugar in the body, reduce the risk of atherosclerosis, prevent the development of anemia and the occurrence of malignant tumors.
False doubles
The species has only edible counterparts, which is a huge advantage for harvesting.
Most often, the mushroom can be confused with field champignon, which differs in its place of growth: a false twin can only be found in grassy areas. It is characterized by a hemispherical cap 5-15 cm in diameter and a strong thick stem with a hanging two-layer ring. White flesh with an anise aroma on the cut has a yellowish tint. Another distinguishing feature is color.
Hats of adult field specimens droop and become chocolate brown
Another twin of the species is the curve champignon with a cap diameter of 7 to 10 cm. Young specimens are bell-shaped, but become prostrate as they grow. The fruit bodies are cream colored with a yellowish tinge in some areas.
The leg of the species is 5-8 cm long, cylindrical, smooth
Rules for collection and use
The main nuance when collecting Esset champignons is the correct extraction of fruiting bodies from the substrate. They can not be cut or pulled out sharply, but only carefully twisted out of the soil. So the mycelium remains intact and can continue to give fruiting bodies.
This will allow not to disrupt the growth of small mushrooms that have just begun to develop near a ripe specimen. That is why it is forbidden to cut fruiting bodies with a knife, the remains of stumps will interfere with the normal development of young mushrooms.
With a sharp pull out of the ground, the mycelium dies almost immediately.
Unscrewed specimens must be carefully cut and placed with their hats down in a box or basket, and then rearranged in a cool place (a cellar or refrigerator will do). Do not put a lot of mushrooms in one container – fruiting bodies can choke and quickly deteriorate due to high temperatures. It is also important to provide mushrooms with good ventilation. Mushrooms are not recommended to be stored for more than 10 days after picking, which is why chefs order them in advance.
Esset mushrooms can be used in the preparation of vegetable and meat dishes, they go well with cheese. Mushrooms are fried, boiled, stewed, and also baked on fire in an oven.
Video recipe for making a quick snack:
Conclusion
Esset mushroom is an edible mushroom that grows in coniferous, spruce and deciduous forests. Before going for a mushroom harvest, it is important to carefully study the description and photo of the species, as well as familiarize yourself with the rules for collecting fruiting bodies. Esset mushrooms can be used in any kind of cooking for cooking vegetables, meat and other dishes.