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Entoloma garden is an edible mushroom that requires pre-processing.It has a pleasant taste, however, it can be confused with its toxic counterparts, so it is important to study the characteristics and structure of edible entoloma.
What does the Entoloma garden mushroom look like?
The mushroom, which is also called podlivnik, podarikosovik, thyroid, shield, forest or blackthorn entoloma, has a fairly recognizable appearance. Both the cap and the stem of the mushroom have characteristic features.
Description of the cap
The shape of the garden entoloma cap depends on age. In young plums it is convex, and as it matures it becomes prostrate and convex-concave, with a small tubercle in the center. A photo of a garden entoloma shows that the edges of the cap are wavy and uneven. The surface of the skin is silky-fibrous or smooth and sticky during the rainy season.
Young garden entolomas are usually whitish in color, but with age they acquire pinkish, gray-brownish and even reddish shades. On the underside of the cap there are pinkish thin plates, wide and sparse.
Description of the leg
Garden entoloma Entoloma Clypeatum can rise on a stalk above the soil surface up to 10-12 cm. The diameter of the stalk can reach 2-4 cm, it is cylindrical in shape and often strongly twisted. In young mushrooms, the stem is dense and brittle, in adults it is hollow, slightly grooved in the upper part and thickened at the bottom. The color of the garden entoloma leg can vary from whitish to slightly pink or gray.
Is it possible to eat Entoloma garden or not?
The mushroom has a dense and fibrous brownish or white pulp. Garden entoloma emits a weak mealy aroma, and it usually tastes fresh.
According to the food classification, entoloma belongs to the conditionally edible mushrooms.You can eat it, but first the mushroom must be thoroughly washed, peeled, and then boiled for about 20 minutes.
How to cook Entoloma garden
You can eat edible entoloma boiled, fried or pickled. After preliminary preparation, which consists of washing and cleaning the mushroom, the sauce becomes suitable for further use.
How to pickle Entoloma garden
A popular recipe for preparing garden entoloma is pickling, which allows you to prepare it for the winter. You can prepare it as follows:
- First, boil about 3 kg of washed and peeled mushrooms for 20 minutes.
- After this, in another saucepan, add water to 3 large spoons of salt, 4 small spoons of sugar, 15 black peppercorns, 8 pcs. dried cloves and a few bay leaves.
- After the mixture boils, add boiled mushrooms to the future marinade and wait until it boils again, and then boil for another 15 minutes under the lid, stirring regularly.
A couple of minutes before it’s ready, pour 6 large spoons of 9% table vinegar into the pan, stir and soon turn off the heat. Entoloma in the marinade is poured into prepared sterilized jars, without waiting for cooling, and the lids are screwed on tightly.
Roast Entoloma forest
You can make a tasty and healthy roast from the edible entoloma mushroom:
- A small chicken carcass weighing no more than 1 kg is cut, washed and cut into medium-sized pieces.
- In a frying pan, the chicken is fried until half cooked, after salting and peppering it to taste.
- About 400 g of onions are cut into half rings, added to chicken meat and fried until golden brown.
- A small portion of boiled enthol mushrooms, about 50 g, is cut into strips or pieces and also fried for 20 minutes.
- Fry 50 g of walnuts in a separate frying pan, then chop them.
- Wash and dry 50 g of raisins.
- Sour cream sauce for roast is prepared in a saucepan - 15 g of butter is melted, mixed with 25 g of flour and sautéed until the recognizable aroma of toasted nuts appears.
- Continuously stirring the flour, add 400 g of sour cream.
After all the components of the roast have been prepared, all that remains is to place them in ceramic pots. All ingredients are poured with hot sour cream sauce and placed in the oven for 25 minutes, preheated to 180 °C.
Recipe for salting Entoloma garden
The product is well suited for making tasty and healthy pickles. The recipe for preparing Entoloma garden mushroom is very simple:
- Fresh mushrooms are washed, peeled and boiled in salted water 2 times in a row.
- After this, the entoloma is washed again, filled with clean water and put on fire again.
- The mushrooms are boiled for an hour.
- Place in dense layers in a sterile jar, generously sprinkling each layer with salt.
In addition to salt, you need to add chopped garlic and fresh dill seeds to entoloma. After this, close the jar, press the lid on top with pressure and put the mushrooms in the refrigerator for two days.
Where and how does it grow
Garden entoloma is a mushroom that can be especially often found in the northern regions of Russia, including the Leningrad region. It usually grows in mixed and deciduous forests, forming a symbiosis with oaks, birches and rowan trees.You can see the mushroom in meadows and along roads, on lawns and gardens.
It is often found in summer cottages under fruit trees and shrubs - apple and pear trees, hawthorn and blackthorn, next to roses. This is precisely why the name entoloma is garden. Usually the mushroom grows in groups, and quite large ones.
Doubles and their differences
The garden entoloma has several counterparts, not only edible, but also downright poisonous. You need to know what they look like so as not to accidentally eat a toxic mushroom, and carefully study the photo of the garden entoloma mushroom.
Pale brown entoloma
This edible mushroom belongs to the same genus as the garden variety, and therefore has a similar cap and stem structure. It differs from the forest entoloma in color; the shade of the mushroom is usually brownish-gray or brownish-greenish, and the stem is shiny and white.
Tin Entoloma
This variety belongs to the category of poisonous mushrooms, so it is especially important not to confuse it with garden entoloma. The toxic mushroom has a fruiting body similar in structure, but its cap is very large, up to 20 cm in diameter. Tin entoloma is distinguished by a light shade of the cap, creamy gray or off-white, and a thickened club-shaped leg up to 3 cm in diameter.
A distinctive feature of the poisonous garden entoloma is a faint unpleasant odor emanating from the pulp at the break. In addition, tin entoloma is not common in northern Russia.
Spring entoloma
This poisonous mushroom is very similar to the forest variety, but is small in size and darker in color. The easiest way to recognize a poisonous mushroom is by the timing of its appearance; it grows from the end of April to the end of May, that is, in principle, it bears fruit at a time when garden entoloma cannot yet be found in meadows and gardens.
May garden row
This edible mushroom grows at the same time as entoloma and slightly resembles it in its whitish-beige color and unevenly convex cap. However, garden row and entoloma are very different, the leg of the row is thicker and not twisted, and the plates on the underside are white or cream.
How to distinguish garden Entoloma from poisonous one
Varieties of entoloma are very similar to each other in structure and color, sometimes it can be difficult to distinguish them even for an experienced mushroom picker. You need to focus on the following signs:
- Edible garden entoloma usually grows en masse in early summer. If the mushroom is found in mid-spring or closer to autumn, then most likely it is a poisonous variety.
- Most poisonous entolomas have a noticeable unpleasant aroma, while the edible mushroom has a bland, inexpressive odor.
Conclusion
Entoloma garden is suitable for consumption, but requires processing and proper preparation. It is very important to be able to distinguish it from its poisonous counterparts, otherwise the harm to health can be very serious.
