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The common flake is an edible representative of the mushroom kingdom, from which you can prepare tasty and nutritious mushroom dishes. The species grows in deciduous and coniferous forests throughout Russia. The mushroom is often confused with the autumn honey mushroom, so in order to collect this particular species in the forest, you need to study the varietal characteristics, view photos and videos.
What does the common flake mushroom look like?
Common or fleecy scale is an edible mushroom with hard flesh.The species has bactericidal properties and is used to treat gout. To have an idea of what the fleecy scale looks like, you need to familiarize yourself with the photo, know the place and period of growth, and also study the external description.
Description of the cap
It can be recognized by its spherical or hemispherical cap with a diameter of 4-6 cm. The creamy surface is covered with large pointed scales of light brown color. The snow-white flesh is tough and acquires a yellowish tint with age. The bottom of the cap is covered with numerous plates and a yellowish blanket, which, as the mushroom ages, descends to the stem, forming a ring. Common scalyfoot reproduces by small spores, which are located in a gray-yellow spore powder.
Description of the leg
The fleshy leg, up to 20 cm long, has a cylindrical shape with a slight narrowing at the base. The dense flesh is colored to match the color of the cap and is covered with large yellow-brown scales. With age, a light cream-colored ring appears on the leg.
Is the mushroom edible or not?
The common scaly mushroom is an edible representative of the mushroom kingdom, from which you can prepare a variety of dishes: roasts, soups, preserves. After heat treatment, common flake acquires a pleasant taste and aroma. For cooking, strong young specimens are used; if old species are collected, then only the caps are used for cooking.
How to cook common flake
The fleecy scale belongs to the 4th group of edibility; a variety of dishes can be prepared from this species. Before cooking, they are washed and boiled for 20 minutes in salted water.Boiled common flakes are used: fried, stewed, as a filling for pies and for preservation for the winter.
Recipes for preparing common flake are available even for a novice housewife.
Boiled mushrooms. To prepare old mushrooms, only the caps are used, since the flesh at the stems is hard and fibrous.
Process:
- The hats are cleaned of dirt and washed thoroughly.
- If the hat is large, it is divided into 4 parts, and the young mushrooms are boiled whole.
- Prepared mushrooms are soaked for 20 minutes in warm water.
- The washed products are placed in a pan and filled with water until it covers them completely.
- After boiling, add salt and reduce heat.
- Cook for 20-30 minutes, periodically removing the foam.
Pickled common flake. A delicious preserve for the winter that is quick and easy to prepare. From 1 kg of mushrooms you get 3 half-liter jars.
- The hats are washed. Large ones are divided in half, small specimens are boiled whole.
- The prepared ingredients are poured with salted water and left for half an hour.
- After the time has passed, pour into boiling water and boil in 3 steps for half an hour, changing the water each time.
- Pour 600 ml of water into a separate container, bring to a boil and add salt, sugar and vinegar.
- 5 minutes before the end of cooking, add allspice, cloves, dill seeds and bay leaves.
- The finished dish is transferred to sterilized jars and poured with hot marinade.
- After cooling, the jars are removed to a cool room.
Fried mushrooms. The boiled common flake is transferred to a colander to remove excess liquid.In a frying pan with thick walls, fry onions, cut into half rings, in vegetable oil. After acquiring a golden color, caps or whole specimens are added to the onions. Reduce heat and fry until done. The finished dish is sprinkled with chopped herbs.
The dish prepared according to this recipe can be prepared for the winter. To do this, transfer the fried mushrooms into clean jars and fill them with oil to the brim. The jars are sterilized, closed and stored in the refrigerator.
Where and how does fuzzy scale grow?
The common scale prefers to grow in a well-lit place in deciduous and coniferous forests. Large families settle on the roots and stumps of broad-leaved trees. The species is distributed in Siberia, the Urals, the Far East and Karelia. Fruiting occurs from July to September, but there have been cases when mushrooms appeared in the forest belt at the end of May.
Doubles and their differences
The common flake has doubles, and in order not to make a mistake when collecting, you need to read the description and look at the photo:
- Golden or herbal – differs from its fellow in its golden color and lack of scales. The leg is decorated with a dense ring, the flesh has an almond-like taste and smell. The species is conditionally edible, growing in abandoned settlements and in nettles.
- Fiery – the species belongs to the 4th group of edibility. The bright yellow fruit body is covered with numerous lemon scales. If mushrooms grow near coniferous trees, the pulp acquires a bitter taste. The species is used in cooking only after boiling. Young, whole specimens look beautiful fried and pickled.
Conclusion
Common scale is a conditionally edible representative of the mushroom kingdom. Prefers to grow on the trunks of large-leaved trees. Despite the 4th group of edibility, the flakes can be used in cooking. When cooked, the pulp acquires a good taste and aroma.
