Contents
The Veshenkov family is numerous. It has more than a hundred varieties, but only about 10 main species are known and well studied. Oyster mushroom (Pleurotus calyptratus) is one of them. It is also called single or sheathed.
Where does oyster mushroom grow
This variety is not seen very often. It grows not in groups, but singly:
- in the north and in the central regions of Europe;
- in the north of our country;
- on the territory of Western Siberia.
It is listed in the Red Book of the Krasnoyarsk Territory and the Novosibirsk Region. Grows in mixed and coniferous forests on dry, dead wood of aspen or fir. Massively appears in early spring, at the same time with morels and lines. During the whole summer, it rarely bears fruit, and therefore it is rarely found.
Oyster mushroom single on aspen wood
What does an oyster mushroom look like
The fruit body of the oyster mushroom consists of a cap, which can reach a diameter of up to 15 cm. The mushroom got its name due to the velum – a veil that protects young bodies, which is not typical for other species. But growing up, the fungus gets rid of the film. It remains partially, in the form of shreds on the lower surface, covered with yellowish plates arranged in a fan, freely and not so often. On heminophores, whitish, colorless spores are formed.
The outer surface of the fruit body is dense, smooth, brown or gray. Sometimes in the sun, radial fibers of a lead hue are clearly visible. The edges of an adult fruiting body are wrapped down. Turns white under the sun. The fungus looks like a small hoof, tightly seated on the surface of a dry tree. There are no legs, although in other species there are barely noticeable legs in the form of small stumps.
The remains of the bedspread in the lower part of the oyster mushroom covered
Is it possible to eat oyster mushroom covered
This species belongs to the 4th class of edibility. But coated oyster mushroom is considered inedible or conditionally edible due to the rubbery consistency of the pulp, although some mushroom pickers collect it and eat it boiled, fried. There are lovers of raw mushrooms. This is dangerous: without heat treatment, they can lead to poisoning.
The taste of the mushroom
By smell, the variety resembles the aroma of raw potatoes. Taste is weak.
Similar species
Oyster mushroom is very difficult to confuse with other species, since it grows mainly in May, earlier than other varieties of this family. Its distinguishing feature is also the remains of the velum covering the spore-bearing layer of young fruiting bodies, located on the plates. Similar to this variety Oyster Oak, also distinguished by pieces of a torn bedspread, grows en masse on oaks and is found in summer. She has a leg, so it is difficult to confuse with covered oyster mushroom.
Collection rules
May is the best time to pick oyster mushrooms. The caps of the fruiting bodies are carefully cut off with a knife, leaving the bases. It is recommended to collect young mushrooms. Their flesh is not so hard and the taste is more pleasant.
Use
The Veshenkov family, according to mycologists, has a rich composition. They saturate the human body with energy resources, essential vitamins, contain useful mineral salts of calcium, potassium, iron, copper and other trace elements. By the variety of useful components, this fruiting body is often compared with fish.
In folk medicine, it is used to lower blood sugar levels, in the treatment of vascular diseases. Individual elements are used for neurological abnormalities. All these properties of varieties of the Veshenkov family explain the cultivation of this fruiting body on an industrial scale in Europe and Our Country. Their mycelia, including a single species, are sold in special stores. Oyster mushrooms are the most unpretentious mushrooms. They can be grown even at home.
But it is impossible to abuse food, which includes these fruiting bodies. Children, pregnant women, the elderly, and those who have an intolerance to mushrooms need to be careful when eating mushroom dishes.
Conclusion
Oyster mushroom is a saprophyte. She, like many other fruiting bodies, performs the role of a forest orderly. Thanks to it, the process of decay and decomposition of wood occurs faster. It is practically of no culinary interest, but with proper preparation it can become an interesting dish, does not pose a danger to human health.
