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Common lacquer (Laccaria laccata) belongs to the Ryadovkov family. Its other names: pink varnish, lacquer varnish. The mushroom was first described by the Italian Scopoli in the 18th century. It was nicknamed “changeling”, since individual specimens differ significantly depending on growing conditions.
What do common varnishes look like?
Mushrooms take on very bizarre shapes. They are umbrella-shaped, with a rounded top, unfolded, depressed.Overgrown common varnishes bend the edges of their caps upward, forming a funnel. The edges of the dome are uneven, with cracks, and the surface itself is rough. They grow from 3 to 7 cm. The leg is fibrous, tubular, up to 14 cm long. At the base there is a white coating-edge, the color is slightly darker.
The color of the cap can change depending on environmental conditions, which makes identification difficult. Usually it is pink and red-red, almost carrot-like. A dry period means the color of the cap changes from pink to pale sandy, and during prolonged rains the cap and stem darken to light brown. The plates on the inside are dense and fleshy. Their color completely matches the top.
Where do common lacquers grow?
It grows everywhere in the Northern Hemisphere, excluding permafrost zones. Appears in mid-June and grows until frost, in groups and singly. It often appears in areas of new plantings and areas clogged with logging, where other species do not survive.
Loves mixed deciduous-coniferous forests. It chooses its proximity to a tree very pickily and does not tolerate competition well. Often found adjacent to bushes. Does not like swampy and dry soil. Its pink caps peek out from the grass in forest meadows, forest edges and old parks. But there it may be dried up on the vine.
Is it possible to eat common varnish?
Pink lacquer is an edible plant. Due to its low nutritional value, it is not very popular among mushroom pickers. However, there are seasons when it gives a bountiful harvest.
Taste qualities of the common varus mushroom
The culinary value is low; caps are used more often. The pulp is light, brittle, with a barely pronounced aroma. The taste is very delicate and is great for main courses.Most often, pink lacquer is fried in combination with vegetables, herbs and spices.
False doubles
Pink lacquer is difficult to confuse with poisonous mushrooms; its counterparts are edible with rare exceptions.
- Amethyst lacquer.
Edible. It is very similar in structure to common varnish, and differs only in its rich purple color.
- Honey fungus Lugovoi.
Edible. It differs from the lacquer with a pink, even cap with small fluffy specks and light plates. Honey mushrooms have a characteristic smell, and the color of the stem is light, almost creamy.
- False Honey fungus.
Poisonous. The color of its cap is difficult to distinguish from pink lacquer during the dry season. But the yellow leg of the false honey fungus gives it away.
Collection rules
Common varnish usually grows in groups, from a few specimens to clearings filled with a continuous carpet of several square meters in area. You should collect healthy mushrooms, not moldy or dry. Bodies that are too overgrown should also not be taken.
Carefully cut with a knife at the base, without leaving a large stump. Sometimes it is advised to twist it out of the mycelium, removing the entire body. If in the future only the caps will be recycled, the stems can be carefully broken off and left in the forest.
Use
Before using for cooking, common varnish must be soaked in cold water for an hour. Then rinse.
Pre-boiling
Since the sizes are small, you can cook rose varnishes whole or by cutting the caps into halves.
Required ingredients:
- water – 2 l;
- mushrooms – 0.7 kg;
- salt – 5 g.
Recipe:
- Place mushrooms in water and bring to a boil.
- Cook for 10–20 minutes.
- Strain through a colander.
The product is ready for further processing.
Frying
The taste of fried pink varnish is very similar to pearl puffball.
Required ingredients:
- pink varnishes – 1 kg;
- salt – 5 g;
- onions – 2 pcs.;
- greens, pepper to taste;
- vegetable oil – 2 tbsp. l.
Recipe:
- Pour oil into a preheated frying pan and add chopped onion into rings or strips.
- Fry the onion until golden brown, lay out the boiled mushrooms in an even layer.
- Salt, pepper, fry for 20 minutes.
- 5 minutes before ready, sprinkle with herbs.
If desired, this recipe can be varied: add sour cream and flour sauce, tomato, potatoes or eggplant.
Salting
Can be salted or marinated. Although due to their fragile structure they will not be particularly tasty.
Required ingredients:
- boiled varnishes – 3 kg;
- salt – 120 g;
- sugar – 15 g;
- fresh horseradish root – 80 g;
- horseradish leaf – 6 pcs.;
- garlic – 1 pc.;
- dill – 3 stems with umbrellas;
- peppercorns – 15 pcs.;
- bay leaf – 6 pcs.
Recipe:
- Place in enamel, glass or clean wooden containers in successive layers: a layer of greens, a layer of mushrooms, sprinkle with chopped onions and garlic, salt and sugar, repeat until the ingredients are gone. Finish with a layer of greenery.
- Place a clean plate or an inverted enamel lid on top, and place a load on top - a jar of water or a bottle.
- As soon as the juice appears, you can eat.As a rule, this takes 2-4 days.
Can also be dried to form a nutritious powder and frozen after pre-boiling or frying.
Conclusion
Common varnish is widespread in the northern latitudes of Russia and Europe. It is the first to appear in meadows and forests; it can be collected until the end of autumn, until frost sets in. Edible, can be used for preparing various culinary dishes, as a dry seasoning powder. It is difficult to confuse it with other species; it has no poisonous counterparts. However, care and caution should be exercised during collection.
