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Amethyst varnish attracts attention with its unusual color, which is why it received its name. The flesh also has an amazing color, although it is lighter. Not only color helps to distinguish this mushroom from others. There are a number of external features that make it possible not to confuse it with false doubles. Only by carefully studying the information about the varnish can you understand whether it is edible and how to prepare it correctly.
What do amethyst varnishes look like?
The mushroom has a small cap (diameter from 1 to 5 cm).In young specimens it is more convex, similar to a ball, and becomes flat over time. Color also changes with age, from deep to light shades of purple. The plates are very thin and rare. Old specimens acquire a characteristic whitish and powdery color.
The leg itself is 5-7 cm high, of a pleasant lilac color, longitudinal grooves are clearly visible on it, and it is hard to the touch. The flesh is lighter, closer to light lilac in color. It has a unique delicate sweetish taste and a pleasant subtle aroma.
Where do amethyst varnishes grow?
You can only meet them in the forest. They grow actively both in summer and autumn. They prefer moist soil rich in easily digestible nutrients.
Amethyst varnish is most common in Europe (in countries with a temperate climate), and it is also found in some parts of North America. In Russia, most of these fungi are recorded annually in the Smolensk and Kaluga regions.
Is it possible to eat amethyst varnishes?
They are classified into category 4. This group contains species that are not very valuable in terms of nutritional content and taste. Amethyst mushrooms are a conditionally edible species; they are eaten in combination with other edible mushrooms. However, you should be careful here. Only the caps are suitable for use in cooking.
If it is not possible to clearly identify Lilac varnish, it is better not to eat it. It is also worth remembering that arsenic, which comes from the soil, accumulates in the pulp of the mushroom.And it is impossible to determine whether the soil is clean or contaminated on your own. Amethyst varnishes are gradually added to different dishes, combined with other mushrooms.
False doubles
Lilac lacquer, like many other species, has twins. However, some specimens are poisonous. To avoid mistakes, you should know all the nuances of their appearance.
Mycena pure
A poisonous species that causes strong hallucinations. It is distinguished by its purple color with a noticeable brown tint. It smells strongly of radish and has grayish or whitish plates.
Gossamer violet
This lookalike is quite edible. The mushroom itself is larger than the varnish. You can see orange blotches on the stem, and under the cap there are fibrous films in the form of cobwebs. You can also notice color transitions from purple to indigo.
Pink lacquer
The top of the cap is painted peach, and the back is terracotta. These two species can only be confused in dry summers, when the amethyst varnish becomes much lighter.
Collection rules
The mycelium bears fruit from July to October inclusive. The most productive month is September. The hotter it is, the paler the mushroom becomes and loses all its taste. There is no point in collecting it during this period.
Before cooking, the mushrooms are sorted again, cleaned and washed thoroughly. Doubtful specimens should be disposed of immediately.
Use
Amethyst varnish has a beneficial effect on the heart and circulatory system, removes toxins from the body, normalizes digestion and strengthens vision.
In cooking, it is used boiled, salted and fried (they are fried after boiling).The raw materials are also dried and frozen. Thanks to its unique color, the mushroom will make any dish more vibrant and interesting.
Conclusion
When properly collected and prepared, amethyst varnish will add new shades and rich mushroom notes to your favorite foods. For greater confidence in your abilities, it is better to consult with experienced mushroom pickers. Then there will be no unpleasant surprises.
