Content
Psaritella chestnut, or homophron, belongs to the class Psaritellaceae and forms a separate genus Homophron. Mushroom pickers rarely collect this gift of nature. But psaritella is not cultivated for commercial purposes.
Where do chestnut psatirellas grow?
In deciduous forests, on the woody remains of birches and aspens, chestnut psaritella can be found from the end of June until mid-autumn.In regions with warm climates, the mushroom can be found even in November. Chestnut homophron grows in groups and bunches around deciduous trees and on the lower part of the trunk.
What do chestnut psatirellas look like?
Psaritella chestnut cannot be confused with other members of the family. The thick (just under 1.5 cm), curved or twisted velvety leg has longitudinal stripes. The mushroom can reach a maximum height of 10 cm, but usually grows to 6 - 7 cm. Its flesh is hard. The leg can be hollow or filled. Its color is white or cream.
The color range of chestnut psaritella varies from light beige to reddish brown, depending on the age and weather conditions in the place of growth. In young specimens the cap is rounded-convex, with smooth edges. As it develops, the shape changes and may become flat. The edges of the cap become pubescent, and a small tubercle appears in the middle. The pulp of the mushroom is dense and thin. Dimensions - do not exceed 3 to 9 - 10 cm in diameter.
Psaritella chestnut belongs to the lamellar species. The reverse side of the cap is covered with weakly adherent and loose plates, which are often located. Their color varies from matte light to dark beige, depending on the ripeness of the spores.
Is it possible to eat chestnut psatirella?
Like most species of the Psaritelidae family, biologists classify this species as edible. Scientists say that with minimal heat treatment, the mushroom cannot have any negative effects on health. Most mushroom pickers do not collect chestnut homophron because of its unprepossessing appearance and fear of making a mistake. It is quite difficult to distinguish psaritella from poisonous representatives of the mushroom world.It is often confused with false honey mushrooms, which are dangerous to health.
In encyclopedias about mushrooms, Psaritella chestnutum is mentioned as a species suitable for food.
Taste qualities of mushroom
The fruit body of Psaritella chestnut does not have a pronounced mushroom taste or smell. It contains too much tannin, which causes an astringent sensation in the mouth after eating the fruiting body. Psaritella chestnut tastes bitter.
The opinions of mushroom pickers about the gastronomic characteristics of the mushroom are diametrically opposed. Some believe that pickled psaritella will outshine many more valuable types with its taste. Others are sure that this chestnut variety should not be collected, because bitter and astringent mushrooms are not suitable for preparing dishes and preparations for the winter.
Benefits and harm to the body
Very little is known about the qualities of Psaritella chestnutum that affect human health. Due to lack of fishing interest, no research was carried out. Therefore, the harm or benefit to the body can be judged by the reviews of mushroom pickers who are keen on collecting representatives of this species.
The fruiting body of Psaritella chestnut contains a little-studied substance with antibacterial action. In this regard, caution is required when eating mushrooms for people with disorders of the gastrointestinal tract.
False doubles
Psaritella chestnut has practically no doubles. Experts believe that she is unlike the representatives of her class.
Lepista dirty
Beginners may mistake Lepista, or weed row, from the Tricholomov family for Psaritella chestnut due to the similarity in color and shape of the cap, especially during the period of full development of the fruiting body. But experts note.This row has a purple tint, which distinguishes these two types of mushrooms. The leg of the lepista is not painted with longitudinal stripes. In places where the dirty row grows, it is found in small colonies. A distinctive feature of this species is the fusion of caps with each other.
Collection rules
Psaritella chestnut is harvested in mid-summer. The mushroom easily tolerates transportation. Mycologists advise paying attention to young specimens. Cut the psaritella with a knife, being careful not to damage the mycelium, which is located close to the surface.
Mushrooms quickly lose their presentation, so storing them unprocessed for more than three hours is not recommended.
Use
To eat chestnut psaritella, boil it for no more than a quarter of an hour. After initial processing, the liquid must be drained and the mushrooms rinsed in running water.
Before cooking, it is necessary to thoroughly rinse the fruiting bodies to clean the lamellar lower surface of small debris. You can soak the mushrooms for an hour or two in salt water (a tablespoon of salt per liter) to remove the bitterness from the fruiting bodies.
You can pickle psaritella hot or cold. To do this, add 1 liter of boiling water and 1 tbsp to a brine. l. salt, add spices (peppercorns and bay leaves) and lay out pre-cooked mushrooms.
Prepare the marinade for 10 minutes. after boiling, constantly skimming off the foam. At the end of cooking add 1 hour. l. table vinegar. You can use the preparation within a day. Store pickled psaritella in hermetically sealed jars for no more than six months in a cool place.
You can freeze boiled fruit bodies for up to 3 - 4 months. To do this, mushroom raw materials are prepared in the usual way and placed in portions in containers or plastic bags. For further use, the mass is released from the container and dipped into boiling brine.
Conclusion
Psaritella chestnut rarely comes to the table. The weak aroma and bitter taste of the fruiting bodies are not popular. But there are gourmets who love and appreciate the unique taste of this type of mushroom.
