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Autumn oyster mushroom, otherwise called late, belongs to the lamellar mushrooms of the Mycenoceae family and the genus Panellus (Bread mushrooms). Its other names:
- late bread;
- willow pig;
- alder and green oyster mushrooms.
Appears in late autumn, when other types of edible mushrooms no longer bear fruit.
Autumn oyster mushrooms in a mixed birch-alder forest in October
Where do autumn oyster mushrooms grow?
Autumn oyster mushroom is found in the northern and temperate latitudes of Russia, China, the Caucasus, Western and Eastern Europe, Ukraine, Alaska, Canada and the States. Its habitat is extremely wide.
Settles on deciduous wood: alder, aspen, birch, maple, linden, elm. Very rarely found on coniferous trees. Prefers dead, standing trunks, on which it sprouts in large groups. Found on living trees and stumps. It can grow in close company, forming tile-like growths, or in separate communities of 2-3 copies scattered throughout the trunk.
Autumn oyster mushroom appears in September. The mycelium begins to actively bear fruit in October-December, because for this species to grow, a daytime temperature of +5 degrees is sufficient. Even slightly frozen fruit bodies are quite edible. They can be collected throughout the winter, with many specimens surviving until February and March.
Sometimes it may take a liking to fallen, half-rotten trunks and piles of dead wood.
What do autumn oyster mushrooms look like?
The autumn oyster mushroom has an ear-shaped fruiting body and can often look like an appetizing sap with wavy-folded edges or a petal. Grows to the substrate on one side. Young specimens have distinctly curved inward smooth edges and a semi-cone appearance. The mushroom then expands, taking on a prostrate shape, often with an uneven, downturned or broken edge.
The hat is matte, fleshy, velvety. When exposed to moisture, it becomes shiny and slimy. The color can vary from beige-brown to olive-golden, greenish-gray and mottled black with green.The coloring is uneven, the central part is lighter, almost creamy or yellowish, alternating concentric dark and light blurred areas. The width of the mushroom from the substrate is from 1.5 to 8 cm, the length ranges from 2.5 to 15 cm.
The pulp is dense or loose-mealy, white-cream, yellowish. It is able to actively absorb water, so in the rain it becomes heavy and watery. Overripe fruiting bodies have a consistency similar to thick rubber.
Autumn oyster mushroom can look very appetizing
The plates grow to the stem, descending. Often located, smooth, thin, of varying lengths. Young mushrooms are soft white or silvery, then change color to grayish, dirty yellowish and creamy brown. They can take on ocher and bright yellow tones. Spore powder is white to purple in color.
The autumn oyster mushroom has a short, strongly curved stem, significantly widening towards the cap. It is located eccentrically, on the side of the carrier tree. Dense, fleshy, without voids. The surface is smooth, slightly pubescent, with small scales. Can reach 3-4 cm in length and 0.5-3 cm in thickness. The color is uneven, the cap is noticeably darker. Various colors: coffee with milk, brown, light yellow, olive-amber or yellowish brown. In some specimens it may be mild.
Autumn oyster mushroom often grows together with legs, forming a single organism with several petal mushrooms
Is it possible to eat autumn oyster mushrooms?
Autumn oyster mushroom is classified as a conditionally edible mushroom; it should not be eaten without heat treatment. The flesh of young specimens is tender, with a pleasant fresh herbaceous aroma and slightly bitter taste.In mature specimens, the skin resembles a slimy bologna, and the flesh is tough and distinctly bitter after frost.
False doubles
Autumn oyster mushroom is difficult to confuse with other mushrooms. She appears at a time when other representatives of her species are already leaving, and tinder fungi have a specific appearance. The only false poisonous lookalike is native to Australia.
Oyster mushroom (oyster mushroom). Edible. It has a gray-brown color, often with a purple tint, and the flesh is odorless.
The oyster mushroom has a smooth, varnish-like cap
Sheathed oyster mushroom. Inedible. It is distinguished by a pronounced aroma of raw potatoes and the presence of a filmy covering on wide plates.
The covered oyster mushroom is easily distinguishable due to its creamy-brown film and lighter color
Oyster mushroom is orange. Inedible, non-toxic. It is distinguished by a reddish-yellow pubescent surface and a fruity-putrefactive odor.
This mushroom appears in the fall and grows until lasting frosts.
Wolf's saw-leaf. Inedible, does not contain toxic substances. It is distinguished by its richly bitter pulp and putrid cabbage smell.
Yellow-orange-red colors are also a characteristic feature of the wolfsaw.
Collection rules
Young, not overgrown specimens should be collected in dry weather. Separate the autumn oyster mushrooms from the substrate with a sharp knife, shake off the debris and cut off the stem part of the stem. Place the found mushrooms in the basket in even rows with the plates facing up so as not to crush them during transportation.
Autumn oyster mushroom does not require special skills to collect it
How to cook autumn oyster mushrooms
Since autumn oyster mushroom is a conditionally edible mushroom, it can be eaten after pre-treatment. Mushrooms should be cooked immediately after picking; they cannot be stored for long, even in the refrigerator. Sort through, clean from forest debris, cut off dried or darkened areas. Pour in salted water, bring to a boil and simmer over low heat for 15-20 minutes. Be sure to drain the broth. Rinse mushrooms with running water. Then you can freeze them for the winter or prepare delicious dishes.
Methods for preparing autumn oyster mushrooms can be different: cooking soups from fresh or dried mushrooms, frying and salting.
Autumn oyster mushroom fried with sour cream
A simple, hearty dish with affordable ingredients.
Required Products:
- boiled mushrooms – 1 kg;
- sour cream – 150 ml;
- onion – 150 g;
- garlic – 2-3 cloves;
- oil or lard for frying;
- salt and pepper to taste.
Cooking method:
- Wash and peel the vegetables. Cut the onion into rings, finely chop or crush the garlic.
- Place autumn oyster mushrooms in a hot frying pan with oil and fry until the liquid evaporates. Add onion.
- Add salt, pepper, pour in sour cream and add garlic. Simmer over low heat, covered, for 20-30 minutes.
Turn off the heat and let stand for 10-20 minutes. You can sprinkle with herbs to taste.
Serve as a separate dish or with potatoes, buckwheat, pasta, rice
Autumn oyster mushroom fried in batter
Appetizing crispy mushrooms in dough are good both for an everyday table and for a holiday.
Required Products:
- autumn oyster mushroom caps – 1.2 kg;
- wheat flour – 75 g;
- egg – 3 pcs.;
- vegetable oil or melted fat for frying – as needed;
- salt – 15 g;
- seasonings - to taste.
Cooking method:
- Add salt to the caps and sprinkle with spices.
- Prepare the batter: mix eggs, salt, flour until smooth and creamy.
- Heat the frying pan. Dip each cap into the dough and fry on both sides until golden brown. Oil or fat must cover the bottom of the pan by at least 5-8 mm for the product to fry properly.
Place the finished oyster mushrooms in batter on a napkin to remove excess fat. You can serve with any sauce to your taste, sour cream, herbs.
This appetizing dish is quite easy to prepare.
Salted autumn oyster mushroom
One of the most popular recipes for preparing mushrooms for the winter.
Required Products:
- boiled mushrooms – 2.5 kg;
- water – 2 l;
- coarse gray salt – 90 g;
- onion – 170 g;
- garlic – 1 head;
- cherry or currant leaves - 15 pcs.;
- horseradish leaves – 15 pcs. (or dried root - 2 tbsp.);
- peppercorns – 20 pcs.;
- dill stems with umbrellas – 8 pcs. (or seeds - 20 g);
- bay leaf – 5 pcs.
Cooking method:
- Cut large specimens of mushrooms into medium-sized pieces. Peel and wash the vegetables, sort out the greens and leaves, cut off black twigs or dry places, wash.
- Place the mushrooms in boiling water, add salt, and cook for 20 minutes.
- Place leaves and dill on the bottom of sterilized jars. Place the mushrooms tightly so that there are no air bubbles left.
- Add spices, garlic, top with bay leaf and horseradish, add brine broth to completely cover the contents.
- Seal tightly with lids. After a week, the mushrooms are ready.
Preservation should be stored in a cool, dark place.
Autumn oyster mushroom with herbs and spices has a stunning aroma and rich taste
Conclusion
Autumn oyster mushroom is widespread throughout Russia and the Northern Hemisphere. It grows on the trunks and thick branches of dead trees, processing them into nutritious humus. Settles mainly on deciduous trees. It appears in early autumn and bears fruit until December, and in the southern regions - until spring. Young specimens are suitable for culinary use after preliminary boiling. Dishes made from these fruiting bodies should not be given to children under 6 years of age. People with gastrointestinal problems should eat them with caution.
