Content
Edible scale is not particularly popular among mushroom pickers. Undeservedly, the mushroom is often classified as poisonous. In fact, this species has not only high taste, but also healing properties.
Description of edible flake mushrooms
The most common edible types of flakes include:
- ordinary;
- golden;
- pine forest
Ordinary flake is often called fleecy. The conditionally edible mushroom has hard, snow-white flesh, which is famous for its bactericidal properties. It is often used to treat gout.
Its cap is cream-colored, spherical, and does not exceed 6 cm in diameter. The bottom is covered with a large number of plates and framed by a soft yellow blanket, which, as the mushroom grows, slides onto the stem and forms a ring.
The photo shows what a conditionally edible ordinary flake looks like. Its leg and cap are covered with brown-yellow scales.
The golden edible flake is called the royal honey mushroom due to its luxurious appearance. The yellow cap is bell-shaped, large in size and covers a thin stalk on which small scales are located. The mushroom reaches a height of 15 cm. As it grows, the cap grows to 20 cm in diameter.
The cap is covered with small, flaky, dark-colored scales that become less noticeable as it grows. There is a light felt fringe along the edge. The leg is completely covered with scales of a darker color.
A distinctive feature from its poisonous counterparts is that the shape of the cap does not change during growth.
Boris edible flake is golden, yellow, brown or orange in color. The cap often contains remnants of the coverlet. In young specimens it is hemispherical, and in adults it becomes slightly convex and spread out. The size does not exceed 10 cm. At the edges it is uneven and wavy, and a little sticky to the touch.
The cylindrical leg is dense inside, rusty or yellow in color. The odor of the edible flake is faint.
Taste assessment
Scale is an edible mushroom, but opinions about its taste vary. Few people know that with proper preparation, the pulp, which has a specific taste, acquires a pleasant aroma and becomes similar to a porcini mushroom.
What dishes can be prepared from flakes?
The edible flakes make delicious pickled appetizers, main and first courses. It goes well with meat, vegetables and potatoes in any form. It is used to prepare aromatic stews, sauces, toppings for homemade baked goods, salads, and solyankas. For year-round use, mushrooms are pickled, dried and pickled.
How to cook flakes
The preparation of flakes must begin with proper preparation, despite the fact that the mushroom is edible. First, the fruits are sorted, removing forest debris. Young specimens are left whole, but the stem of mature specimens is necessarily cut off, which becomes unsuitable for consumption.
The earthy base of the stem of young mushrooms is cut off. Using a kitchen sponge, wipe the scales off the caps. The sorted edible fruits are washed with cold water. Then they are filled with salted water and left for 1-2 hours. For 1 liter of water you need to add 20 g of salt.
How long to cook flakes before cooking
Before cooking, large caps should be cut into several parts, and small ones can be left whole. Pour in water so that all the fruits are completely covered with liquid. Add salt and cook over medium heat for half an hour. During the cooking process, be sure to remove the foam, along with which the remaining debris floats to the surface. After this, change the water and cook again for half an hour.
Photos and a step-by-step description of the process will help you properly prepare the flake mushroom. Thanks to this, all the proposed options will turn out tasty and safe for everyone.
A simple recipe for pickling flakes
The noble taste of edible flakes is fully revealed when pickled. The classic cooking variation is considered the fastest and easiest, so any inexperienced cook will cope with the task the first time.
You will need:
- boiled edible flakes – 1 kg;
- garlic – 3 cloves;
- filtered water – 600 ml;
- bay leaf – 5 pcs.;
- salt – 40 g;
- cloves – 3 buds;
- sugar – 40 g;
- black pepper – 13 peas;
- vinegar 9% – 40 ml.
How to cook:
- To boil water. Add salt and sweeten. Stirring, cook until the products dissolve.
- Pour in vinegar. Add pepper, bay leaves and cloves.
- Crush the garlic cloves and add to the marinade. Cook for seven minutes.
- Place the still warm boiled mushrooms in sterilized jars and pour over the marinade. Close the lids and screw tightly.
- Turn over and leave under the blanket for a couple of days.
- Store in the basement at a temperature of 6°... 8°C.
Recipe for salting flakes
If a large harvest of edible flakes has been harvested, then it is worth salting them for the winter.
You will need:
- peppercorns – 14 pcs.;
- edible flakes – 2 kg;
- dill umbrellas – 5 pcs.;
- cloves – 3 buds;
- currant leaves – 13 pcs.;
- salt – 100 g;
- bay leaf – 5 pcs.
How to cook:
- Wash the prepared edible flake and cook for 20 minutes. Change the water. Add spices. Cook for 20 minutes.
- Place in a colander and wait until all the liquid has drained. Transfer to a pickling container.
- Sprinkle with salt. Add dill umbrellas and currant leaves. Mix.
- Cover with a cotton cloth and put pressure on top.
- Place in a cool, dark place.
Flakes fried with sour cream
When fried, mushrooms turn out porous and meaty. To enhance their taste, sour cream is added to the composition.
You will need:
- boiled edible flake – 800 g;
- pepper;
- vegetable oil – 40 ml;
- onion – 350 g;
- salt;
- sour cream – 250 ml.
How to cook:
- Place mushrooms in a frying pan. Fry without closing the lid until the moisture evaporates.
- Cut the onions into half rings. Pour into the pan. Pour in the oil. Add some salt.Cook over medium heat, stirring constantly, until the vegetable is golden brown.
- Pour in sour cream. Mix. Sprinkle with pepper. Cook for seven minutes.
Mushroom soup with flakes and melted cheese
Royal honey mushrooms help turn an ordinary soup into a work of culinary art. The taste of the dish is no worse than in an elite restaurant.
You will need:
- potatoes – 460 g;
- processed cheese – 300 g;
- crackers;
- carrots – 140 g;
- water – 1.5 l;
- salt;
- vegetable oil – 40 ml;
- onion – 120 g;
- parsley;
- boiled mushrooms – 280 g.
How to cook:
- Cut the cheese into pieces or grate it.
- Chop the potatoes randomly. Grate the carrots. Chop the onion.
- Heat oil in a frying pan. Add vegetables. Fry until soft.
- Pour water into the saucepan. Throw in potatoes and mushrooms. Add some salt. Cook until done.
- Place the cheeses. Cook, stirring constantly, until dissolved.
- Add fried foods. Simmer over low heat for two minutes. Beat with a blender.
- Cook for five minutes. Serve with croutons. You can decorate with greenery.
Conclusion
Edible flakes are suitable for adding to any dish. To prevent the mushroom from causing discomfort, you must strictly follow all cooking recommendations.
