Content
Large or close lacquer (Laccaria proxima) is part of the Gidnangiev family. She is also called the closest, slender, stately, reddish. Large lacquers are representatives of a large genus of agaric fungi, which includes more than 20 names.
What do large varnishes look like?
Large varnishes have a rather dense structure. The cap is round in shape, egg-shaped in young fruiting bodies, and as it grows, it first straightens into a hemisphere, then becomes umbrella-shaped. A depression may form in the central part.The size ranges from 1 to 6 cm. Individual large specimens have a cap diameter of up to 9 cm. The edges are uneven, with longitudinal folds, often torn. The color is rich, from red-brown to dark red, the edges are always lighter.
The plates are thin, quite sparse, attached to the stem, light-colored - sandy-pinkish or have a shade of chocolate with milk. The flesh matches the color of the cap; the spine has a purple tint. The spore powder is white, the particles are ellipsoidal and spiked.
The leg is rounded, widening downwards. It grows from 1.6 to 13 cm, in some cases reaching a length of 20 cm. The thickness ranges from 0.3 to 1.5 cm. A characteristic feature of this species is a rough leg, as if damaged. Pronounced longitudinal stripes-grooves are colored from light cream to dark brown. The root part is covered with white thin fibers.
Where do large varnishes grow?
Large varnishes are not demanding on the climate and are found throughout the globe in small groups or individually. Myceliums bear fruit from mid-July until frost, usually in early October. They prefer damp places and fertile soil in aspen, birch and mixed forests. They grow in moss, in grass, next to old stumps.
Is it possible to eat large varnishes?
Large varnishes are edible, classified in category IV due to their low nutritional value. They are unpopular among mushroom pickers because they do not have outstanding taste and are often mistaken for inedible varieties. However, they can be used to make excellent pickles for the winter, boiled or fried.
Taste qualities of the large lacquer mushroom
The large varnishes are pleasant to the taste, their flesh is slightly sweet.The smell is richly mushroomy, pronounced, reeks of dampness and soil.
False doubles
Large lacquers are very similar to representatives of its genus and some varieties of laticifers. They have no poisonous counterparts.
- Lacquer varnishes (pink).
Edible, mild taste. They are distinguished by a smoother, weakly fibrous stem and small scales on the cap.
Two-color varnishes.
Edible. They are distinguished by a thicker and stiffer leg with small scales, as well as a slightly purple color of the plates.
- Milkies.
In Europe they are considered inedible, but Russian residents successfully make delicious pickles from them. They are distinguished by the presence of a tubercle at the top of the cap and downward rounded edges. The plates are light, slightly creamy, with even, smooth legs. They break easily and release a white viscous juice that tastes bitter.
Collection rules
Large varnishes do not have clearly defined habitat boundaries. They can grow close to other species. There is always space between individual specimens in a group, so collecting them is very convenient. You should carefully cut it at the root with a knife, or gently twist it out of the mycelium. You should not leave stumps: they will rot, infecting the entire system. The large varnishes are quite fragile. To bring the harvest home, the stems must be separated and the caps placed in a basket in rows, with the plates facing up.
Use
Large varnishes can be prepared in various ways: in a mushroom picker, in a roast with potatoes, or in preparations for the winter season.
Preliminary preparation
Before cooking anything, the fruiting bodies should be boiled.
Required ingredients:
- large varnishes – 2.1 kg;
- water – 6 l;
- salt – 15 g.
Cooking method:
- Place the washed fruit bodies in salted boiling water.
- Bring to a boil and simmer over low heat for 12-18 minutes.
- Place in a colander and leave on the side of the container to drain excess water for half an hour.
After this, the large varnishes are ready for further processing.
Large fried varnish with potatoes
This dish is familiar and loved since childhood.
Required ingredients:
- large varnishes – 1.2 kg;
- potatoes – 1 kg;
- onion – 280 g;
- Refined sunflower oil – 30-50 ml;
- pepper, herbs - to taste;
- salt – 10 g.
Cooking method:
- Heat a frying pan, pour oil and lightly brown the onion.
- Peel the potatoes, rinse, cut into strips or slices, and place with the onion.
- Fry for 15 minutes, stirring twice, add large varnishes, salt and pepper, fry for another 20 minutes.
Serve the finished dish with finely chopped herbs. Shortly before the end of frying, you can add 4 large spoons of sour cream and simmer for 5-10 minutes under the lid.
Salting
Large varnishes make excellent pickles for the winter. Spices and herbs add extra heat.
Required ingredients:
- large varnishes – 2.5 kg;
- water – 2 l;
- salt – 110 g;
- horseradish leaf – 8 pcs.;
- garlic – 10 cloves;
- dill – 4 stems with umbrellas;
- mixture of peppercorns – 13 pcs.;
- mustard seeds – 8 pcs.;
- bay leaf – 5 pcs.;
- fresh or dried horseradish root - 70 g or 1 tsp;
- grape, oak or currant leaf - if available.
Cooking method:
- Boil the mushrooms first.
- Add salt and seasonings to the water, bring to a boil, add mushrooms, cook for a quarter of an hour.
- Place herbs and garlic in the bottom of sterilized jars.
- Lay out, compact tightly, add brine up to the neck, cover with a leaf of greenery, and seal tightly with lids.
- Turn upside down and cover with a warm blanket to cool slowly.
After 15-25 days, the delicious pickle will be ready for use.
If desired, large varnishes can be boiled, then frozen and dried into nutritious powder. In this case, it is not washed or boiled.
Conclusion
Large lacquer grows everywhere, but you can rarely find it. Appears in deciduous forests and spruce forests, along the edges of swamps, in damp places. It usually grows in grass and moss, but some specimens settle next to old stumps and fallen trees. The fruiting period is almost six months - from mid-summer to late October-early November. The fruiting bodies can be eaten, although their culinary value is low. Large varnishes do not have poisonous counterparts.
