Thick-legged autumn mushrooms (on a thick leg): photo and description of how to cook

Thick-legged mushroom is a mushroom with an interesting history. You can cook a lot of dishes with it, so it often ends up in baskets. The main thing is to be able to distinguish it from similar species.

Are there mushrooms on a thick leg

Forest mushrooms on a thick stem are not uncommon, so every mushroom picker should know what they look like. The species belongs to the genus Mushroom, family Physalacriae. The fungus has other names – bulbous or Armillaria cylindrical. Previously, it was also called autumn, but later scientists came to the conclusion that these are two different species.

What does a thick-legged honey agaric look like

It has a number of features, upon careful examination, it is easy to distinguish it from other species. Below is a photo and description of the thick-legged honey agaric:

Cap Description

The hat reaches 10 cm in diameter. In young specimens, it is dome-shaped, but then it opens almost completely, the edges become slightly lowered. The hat has scales radiating from the center. They darken near old fruiting bodies, descending on the stem. The color may vary, there are brown, pinkish, brown and grayish.

The pulp is light, smells like cheese. A white spore powder is formed. A mushroom hat on a thick leg is visible in the photo:

Description of the leg

The leg grows up to 8 cm, reaching a girth of 2 cm. Its shape resembles a cylinder, expanding downwards. The pulp of the leg is fibrous, elastic.

Edible mushroom thick-legged or not

Thick-legged mushrooms are classified as edible mushrooms. But before eating it must be thoroughly boiled to remove the bitterness. In its raw form, it has a peculiar pungent taste.

How to cook thick-legged mushrooms

Mushrooms after harvest are processed almost immediately. First of all, forest debris is removed – stuck leaves, needles, twigs, earth. Then they are washed well. Before preparing any dish from them, the mushrooms are boiled to get rid of bitterness. To do this, for 1 kg of mushrooms you will need 2 liters of clean water and 1,5 tbsp. l. salt.

All ingredients, except for the mushrooms themselves, are mixed in a deep saucepan and brought to a boil. Then mushrooms are poured there, reduce the heat and leave to cook for 15-20 minutes. Ready mushrooms are thrown into a colander to get rid of excess water. They will cool down and will be suitable for frying, stewing, salting.

How to quickly pickle thick-legged mushrooms

For these mushrooms, there is a quick pickling method.

The following ingredients are needed:

• 500 g mushrooms;
• 500 ml of water;
• 50 ml of table vinegar;
• 100 ml of vegetable oil;
• 3-4 garlic cloves;
• 2 tsp sugar;
• 1 tsp. salts;
• 2-3 pcs. bay leaf;
• 1 tsp mustard seeds;
• black peppercorns according to your taste.

Rinse mushrooms well and start preparing the marinade. The ingredients are mixed in a container, brought to a boil, and only after that mushrooms are added there. Leave on fire for 5-10 minutes. Then mushrooms in the marinade are laid out in jars and put in the refrigerator for at least 4-5 hours.

Marinating thick-legged mushrooms in a hot way

In order to pickle mushrooms, you will need the following ingredients:

• 1 kg of mushrooms;
• 2 tbsp. l. table salt;
• 1 Art. liter. sugar;
• 1 tbsp. l. vinegar;
• 2 bud of carnation;
• 1 bay leaf;
• 5 pieces. peppercorns.

Peel the mushrooms, rinse and boil for 10-15 minutes. Add salt and spices to a container of water, pour vinegar after the liquid boils. Then immediately put the mushrooms. Keep the pot on low heat for 20 minutes. The product processed in this way is laid out in jars, but not closed, but placed in a saucepan and sterilized for 25-30 minutes. At the final stage, the blanks are closed and stored in a cool place. It is necessary to ensure that the sun’s rays do not fall on the banks.

Hot salting of autumn thick-legged mushrooms

Thick-legged mushrooms are not only pickled, but also salted. They are equally delicious in all cooking options. With the hot method, the mushrooms are boiled and then salted. Required products:

• 1 kg of thick-legged mushrooms;
• 3 Art. l salts;
• 3-4 stalks of dill;
• 3 laurel leaves;
• 3 pcs. clove buds;
• peppercorns 6 pcs.

After the boiled mushrooms have cooled, several layers of spices and mushrooms are formed in the container. Salt must be on top. The resulting mass is covered with a clean cloth, a plate is placed and a load is placed on it. The container should be cool, the fabric is periodically changed so that it does not become acidic from the brine released. The dish will be ready in 25-30 days.

How to dry thick-legged mushrooms for the winter

Thick-legged mushrooms are suitable for drying for the winter, but they do not need to be washed and boiled. Good enough to clear debris. Whole young specimens are taken, in the presence of wormholes they are rejected. You can dry it in the sun or in the oven. Usually they are strung on a thread. The optimum oven temperature for drying is 50°C.

In the oven, you need to periodically turn the pan over. When they reach the desired state, they are put in jars and cleaned in a dry place. It is important to remember that mushrooms can absorb odors, so they should be stored in a room with fresh air. Before you cook something from a dried product, it is first soaked.

How to fry thick-legged mushrooms with onions

Mushrooms fried with onions is a common dish. For him you will need:

• 300 g of onions;
• 1 kg of mushrooms;
• 2 tbsp. l. vegetable oil;
• salt pepper.

Rinse mushrooms well beforehand, and then boil. In the meantime, prepare the onion – cut it into half rings and fry in a pan, adding oil there. As soon as the pieces become transparent, mushrooms are added to them. When mushrooms are ready, they will acquire a golden color.

Medicinal properties of mushrooms with a thick leg

Thick-legged honey agaric is not only edible, but also helps in the treatment of certain diseases. It contains vitamins A and B, polysaccharides, potassium, zinc, iron, copper, magnesium. It has the following healing effects:

• reduces high blood pressure;
• normalizes the work of the digestive tract;
• increases resistance to ARI.

There are some contraindications:

• children’s age up to 3 years;
• period of pregnancy and lactation;
• acute phase of gastrointestinal diseases.

Where and how to grow

The species prefers rotten stumps, trunks of fallen trees, rotting leaves. Most often it can be seen on beech and spruce, less common on ash and fir. A large crop is harvested in a temperate climate, but it is also found in the southern regions, also in the Urals and the Far East. Grows in groups, appears from August to mid-November.

Growing autumn thick-legged mushrooms at home

Honey mushrooms on a thick leg can be grown at home. But it is necessary to take into account some nuances – the fungus is a wood-destroying species. Mycelium is purchased in specialized stores.

Mushrooms are grown in two ways:

1. On a rotten tree – the method is simple, it can be used even in an apartment. The substrate is placed in a container and poured with boiling water. Suitable hay, straw or sawdust. When the mixture has cooled, it is decanted, excess moisture is squeezed out and the substrate is mixed with mycelium. Each manufacturer indicates the exact proportions on the packaging. The resulting composition is placed in a plastic bag, tied and slits are made on the surface. For germination, it is placed in a convenient place or simply hung. Lighting is not required, it takes about a month to wait for germination. But when the rudiments of fruiting bodies appear, the bag must be removed from the darkness. On the film, more cuts are made in the places of germination. Fruiting lasts up to 3 weeks, but the largest crop is harvested in the first two.

   

2. On decayed plant remains – this option is more difficult, but more long-term in terms of the harvest period. Bars 35 cm long and 20 cm in diameter are soaked for a week. Then holes are drilled in the tree and the mycelium is laid there. From above fix with adhesive tape and cover with paper, straw or cotton wool. The mushroom picker will germinate within 6 months. The bars at this time should be in a cool room. The temperature at which the mycelium survives is from + 7 °С to + 27 °С. Harvest up to 3 times a year.

Young mushrooms with a thick leg are shown in the photo:

Twins and their differences

The thick-legged honey agaric has twins with which inexperienced mushroom pickers can easily confuse it. Some are edible, some are poisonous. These include:

1. Autumn honey agaric – the hat in adult specimens reaches 15 cm in diameter, and the color of soft tones ranges from gray-yellow to yellow-brown. The pulp is pleasant in taste and smell. Unlike the thick-legged honey agaric, this species is found both on live and rotted wood. It is edible, but its taste is disputed, and in Western countries it is generally considered of low value in terms of eating. Honey mushrooms autumn thick-legged are presented in the photo:

   

2. Honey agaric dark – a similar appearance, but differs in that the ring on the leg is torn unevenly, and in the thick-legged it is star-shaped. Also, the smell of this species does not resemble cheese, it is quite pleasant. The scales disappear from the surface of the cap as they grow. Is edible. Honey mushrooms on a thick leg are brownish gray, which can be seen in the photo

   

3. flake hairy – there are a lot of scales on her hat, ocher-colored spores. The stem of the mushroom is long, rather thin, tapering downwards. It has a pungent odor and an unpleasant bitter taste. It is considered conditionally edible.

   

4. False honeysuckle sulfur-yellow – the cap is yellow while it has a brown tint. The plates are greyish. The leg is light yellow in color, hollow inside, thin. The taste is bitter, the smell is unpleasant. The mushroom is poisonous.

   

Interesting facts about thick-legged mushrooms

In the state of Michigan in the 90s of the last century, an oak forest was discovered, which was completely inhabited by thick-legged mushrooms. The trees were cut down and after a while pine trees were planted in their place. But young seedlings were almost immediately struck by thick-legged mushrooms and could not develop further.

After the soil in the forest was examined, it was found that there is a mycelium in it, the total area of ​​u15bu10bwhich is 1500 hectares. Its weight is about XNUMX tons, and its age is about XNUMX years. DNA analysis of individual fruiting bodies was carried out, and it turned out that this is one giant organism. Thus, it can be argued that Michigan is home to the largest single living organism in the history of the Earth. After this discovery, the species became widely known.

Conclusion

Thick-legged mushroom is an edible mushroom, which is also very convenient to collect in season, it grows in large groups. For those who do not like to walk in the forest, there is an option to grow it right in the apartment. It is good for any cooking method. How thick-legged honey agaric looks like can be seen in the video: