Orange float mushroom. Mushroom floats (pushers): description and photo

Written by Nikolay Budnik and Elena Mekk.

We rarely saw the gray float on Ulom Zheleznaya. It usually grows alone in mixed forests in fairly dry places.

The gray float is a medium-sized, but very fragile and thin mushroom. They say that an inexperienced mushroom picker may confuse it with the deadly poisonous Pale Toadstool. We don’t take the gray float at all, although it is edible mushroom.

1. Gray float is rare among us.

2. Sometimes it can be seen among sphagnum moss...

3. ...but more often it still grows in drier places.

4. Gray float is a very delicate and fragile mushroom.

5. Only very young specimens are slightly stronger.

6. Older mushrooms in the basket break and crumble.

7. So it’s very difficult to bring them home.

8. We saw the gray float on Ulom Zheleznaya from late July to mid-September.

9. It grows in different types of forests...

10. ...except for dry pine forests and swamps.

11. The mushroom has a small cap on a thin long stem.

12. We can say that its size is average.

13. The gray float cap is painted, as the name suggests, in different shades of gray.

14. In the middle there is almost always a darker tubercle.

15. The edges of the cap are very ribbed and ribbed. This distinctive feature all floats.

16. This is what the mushroom cap looks like in very dry weather.

17. And on this one you can still see the remains of the bedspread in the form of white flakes.

18. The plates of the mushroom are initially white and smooth.

19. As they age, darker spots appear on them.

20. This is how the plates are attached to the leg.

21. The stem of the mushroom is thin, long, slightly wider at the bottom.

22. It is fluffy and scaly, a little rough to the touch.

23. The color of the stem is almost the same as that of the plates.

24. The leg at the base is placed in a wide sac-like volva.

25. Here you can take a closer look.

26. When you pick a mushroom, the Volva remains in the ground.

27. There is NO RING on the leg!

28. The absence of a ring on the leg distinguishes floats from fly agarics.

29. The pulp of the mushroom is very thin, fragile, brittle.

30. And once again, pay attention to the main features that distinguish the float from a fly agaric: the absence of a ring on the leg and the very ribbed edge of the cap.

31. We have never tried the gray floater, although some consider it a delicious mushroom.

Video 2017 about Gray Float

Did you know that not all members of the fly agaric family are poisonous? An example would be a mushroom float, a photo and description of which are given in the article. It does not have any value for chefs, but it has good prospects for use in medicine, so let’s take a closer look at it.

Appearance

Every lover of quiet hunting, even an inexperienced one, knows that one should avoid mushrooms with a thin stalk and a pale cap - they can be poisonous. But the float mushroom is edible, although it looks unattractive and even dangerous. Its description boils down to the following:

• The fruiting body is small in size.
• The leg is thin, weak, fragile, has a cylindrical shape, slightly widens downward. Most often it is colored off-white or grayish, and may be the same color as the cap. Sometimes covered with an indistinct pattern of scales, smooth to the touch or with a light coating of delicate flakes.
• The cap can be of different shapes: semi-ovoid, flat, like a plate, or wide-conical, always slightly fleshy and has a very thin grooved edge. Mostly whitish or gray in color, a float mushroom with a brown or reddish cap is rarely found. Its surface is shiny, smooth and mostly dry, sometimes covered with sticky mucus.
• The pulp is thin, brittle, crumbly, white in color, which does not change when cut.

This representative of the fly agaric family looks so unappetizing and inconspicuous, but, unlike its poisonous counterparts with a red cap with a white dot, the float mushroom does not have a characteristic ring on the stem. This is the main difference by which experts determine that this is a conditionally edible mushroom.

Application

It must be said that, in addition to its repulsive appearance, the taste of this small mushroom leaves much to be desired: bland, with a slight bitter aftertaste, it will attract few people. The mushroom has no smell at all. Can such a “miracle” compare with the aromatic and nutritious boletus or delicious chanterelles? In addition, it is difficult to collect, transport, process and prepare it due to its extreme fragility and fragility. Therefore, it is not held in high esteem by mushroom pickers and cooks, unless there is no harvest at all... Nevertheless, the float mushroom can still be boiled, dried and even pickled.

Interestingly, this member of the fly agaric family contains a substance called betaine in large quantities. In medicine, this chemical compound is used in the treatment of Alzheimer's disease, breast cancer, prostate adenoma, obesity, liver and biliary tract diseases.

Kinds

There are four types of this mushroom:

• White float (var. alba) - has a clear White color both legs and caps, is less common than other species, the yield is low, and is distinguished by a small tubercle in the center of the cap, which never grows more than 8-10 cm in diameter.
• Gray (var. vaginata) - occurs more often than others. As a rule, this floater mushroom is a solitary mushroom; very rarely you can find three or more gray floaters nearby. As the name suggests, it is painted in various shades of gray: from light to very dark. The small cap (up to 10 cm in diameter) looks like a bell with a tubercle in the middle; there are small scars along its edges.
• Lead-gray (var. plumbea) - very similar to the gray species, but still biologists distinguish it separately. The hat is lead-colored with a slight blue tint.
• Olive green, or saffron (var. olivaceoviridis) - a distinctive characteristic of this species is the cap of a light olive color or with a reddish tint.

All these species are very similar in shape; the easiest way to distinguish them is by the color of the cap and stem.

Where does it grow

The float mushroom, a photo of which is in the article, can be found throughout the vast territory of Russia. It prefers light deciduous forests, but grows in both mixed and dark coniferous plantings, and is less common in forest-steppe and swamps. In the mountains it settles at any altitude. If the weather is favorable, it bears fruit from mid-May to the end of October, although not a single variety produces good yields. Unpretentious to external conditions, the mycelium tolerates both winter frosts and summer heat with drought. Reborn even after forest fires.

Different species of this fungus prefer different habitats. For example, the white float has chosen light birch forests and sparse coniferous forests. The gray variety thrives in dense grass under oaks and birches, and is often found on the outskirts of lakes and forest swamps. The lead-gray species lurks in the shadows of dense oak forests. The saffron mushroom (olive green) is most often found in damp, marshy areas.

Danger

The float mushroom is a conditionally edible mushroom. This means that you can eat it, but it still contains toxins, and if prepared incorrectly, it can cause severe poisoning, even death. But this is not the main danger of float fungus. The most difficult thing is that in appearance it is very similar to the deadly poisonous and pale toadstools, with which it is easily confused. Therefore, given the low nutritional value of this species, it is better to avoid it.

Taxonomy:

• Division: Basidiomycota (Basidiomycetes)
• Subdivision: Agaricomycotina (Agaricomycetes)
• Class: Agaricomycetes (Agaricomycetes)
• Subclass: Agaricomycetidae (Agaricomycetes)
• Order: Agaricales (Agaric or Lamellar)
• Family: Amanitaceae
• Genus: Amanita (Amanita)
• View: Amanita vaginata (Grey float)

Synonyms:

• Amanita vaginalis

• Amanitopsis vaginata

(lat. Amanita vaginata) - a mushroom from the genus Fly Agaric of the Amanitaceae family.

Hat:
Diameter 5-10 cm, color from light gray to dark gray (often with a bias towards yellowness, there are also brown specimens), the shape is first ovoid-bell-shaped, then flat-convex, prostrate, with ribbed edges (plates are visible), occasionally with large flocculent remains of a common blanket. The pulp is white, thin, rather brittle, with a pleasant taste, without much odor.

Records:
Loose, frequent, wide, pure white in young specimens, later turning somewhat yellow.

Spore powder:
White.

Leg:
Height up to 12 cm, thickness up to 1.5 cm, cylindrical, hollow, widened at the base, with an inconspicuous flaky coating, spotted, somewhat lighter than the cap. The vulva is large, free, yellow-red in color. The ring is missing, which is typical.

Spreading:
Gray float is found everywhere in deciduous, coniferous and mixed forests, as well as in the meadows, from July to September.

Similar species:
This mushroom can be easily distinguished from poisonous representatives of the genus Amanita (,), due to the free sac-like vulva, ribbed edges (the so-called “arrows” on the cap), and most importantly, the absence of a ring on the stalk. The gray one differs from its closest relatives, in particular, from the float of the same name.
(Amanita vaginata var. alba) - an albino form of the gray floater. It grows in deciduous and mixed forests with the presence of birch, with which it forms mycorrhiza.

Edibility:
This mushroom is edible, but few people are enthusiastic: the very fragile flesh (although not fragile than that of most russula) and the unhealthy appearance of adult specimens scare off potential customers.

Notes:
In general, this entire group of ringless amantite mushrooms, which many classify as a separate genus Amanitopsis, produces some strange impression: one would like to call them “tame fly agarics.” In fact, they all start out like real combatants - beautifully and uncompromisingly. Then…

It’s clear what they can be compared to. With these special striped flies that resemble wasps. No danger - but at the same time no charm.

Mushroom Float, although an edible and tasty mushroom, is quite capricious. Mushroom Floats, photos of which we will give below, are quite fragile, do not withstand transportation well, and do not withstand storage. You will find a description of the types of float mushrooms below.

Mushroom Float - photos and descriptions of varieties

Gray float (Amanita vaginata) - description of the variety

The mushroom cap of the float (5-12 cm) is gray, with ribbed edges. A rather tall mushroom with very brittle flesh. The leg is hollow, without a ring. At the base of the leg there is a free and wide volvo. The taste is pleasant. The species is distributed throughout the country. A good edible mushroom.

The cap of the floater mushroom is gray or grayish-brownish with clear scars around its circumference. At first the cap is bell-shaped, later it becomes flat-convex. On outside, as a rule, there are no remains of the spathe, since the general spathe remains almost entirely at the upper part of the base of the leg, forming a free and wide volva. The leg is tall, thin, hollow, without a ring. The pulp is very fragile (in a basket with other mushrooms it breaks into small pieces). The gray floater is larger and fleshier than other types of floater mushroom. The floater mushroom is widespread throughout the country, starting in June, and is found in dense forests and groves.

Gray float is a good mushroom for stewing and frying. Does not withstand storage. Collect and transport carefully so that the mushroom does not crumble. Not suitable for conservation.

Yellow-Brown Float (Amanita fulva) - description of the variety, what it looks like

The cap of the float mushroom (5-8 cm) is yellow-brown. The remaining features are like those of a gray float, but of a more delicate structure. The mushroom is distributed throughout the country. Grows in taiga forests. A good edible mushroom. It grows in pine forests, lichen and rocky pine forests, as well as in swampy forests.

The white float (Amanita alba) is larger in size - and very similar to the white toadstool. To avoid mistakes, it is better to refuse to use a white float, which is rarely found in our deciduous forests.

There are several types of float mushrooms, differing only in size and color. All of them are edible and can be used without prior boiling.

Features and description of the white float. List of valuable substances in the mushroom and their effects on the body. Recipes for cooking delicious dishes and useful information.

The content of the article:

White float is a mushroom of the Amanitaceae family, genus Amanita. Another common name for it is snow-white float. It is conditionally edible and can be eaten after heat treatment or salting. It is distinguished from its poisonous counterpart by a convex umbrella-shaped cap with a porous structure. Its diameter is about 6 cm, there is a noticeable tubercle on top, and the skin is white. The pulp is not hard, without any special taste or smell; it darkens when cut. The stem here is almost always smooth and high, up to 2 cm in diameter. Externally, this mushroom is very similar to the pale toadstool or the stinking fly agaric. Only young specimens are suitable for eating; old ones taste bitter. The former are suitable for frying, boiling, stewing, baking, salting and drying. They are collected from July to September in deciduous forests.

Composition and calorie content of white float

This mushroom contains a lot of water and dietary fiber, ash and sugars. There are also several types of vitamins and 8 minerals. Their quantity may vary depending on the cooking method; when frying, more than half of all substances are lost. The most useful float remains after salting.

The calorie content of white float per 100 g is only 24 kcal, of which:

• Proteins - 3.1 g;
• Fats - 0.8 g;
• Carbohydrates - 2.2 g;
• Dietary fiber - 2.1 g;
• Ash - 0.7 g;
• Water - 87.1 g.

Vitamins per 100 g:

• C, ascorbic acid - 10 mg;
• PP, nicotinic acid - 0.289 mg;
• B1, thiamine - 0.09 mg;
• B2, riboflavin - 0.4 mg;
• Beta-carotene - 15 mg;
• E, alpha-tocopherol - 0.9 mg.

Minerals per 100 g:

• Iron, Fe - 2.9 mg;
• Phosphorus, P - 38 mg;
• Potassium, K - 250 mg;
• Sodium, Na - 8 mg;
• Magnesium, Mg - 9 mg;
• Calcium, Ca - 10 mg;
• Manganese, Mn - 0.33 mg;
• Zinc, Zn - 0.55 mg.

Mono- and disaccharides in the white float - 0.9 g per 100 g.

Replaceable and essential acids per 100 g:

• Leucine - 0.15 g;
• Threonine - 0.13 g;
• Valine - 0.078 g;
• Phenylalanine - 0.22 g;
• Cysteine ​​- 0.31 g.

Important! Due to the fact that white float contains protein, it can be an excellent substitute for meat and fish.

Useful properties of white float

This mushroom is recommended to be included in both regular and dietary menus, since it is low in calories. It is impossible to gain weight from it; it quickly satisfies hunger and saturates the body with moisture. The benefits of white float will be especially great for the heart, blood vessels, kidneys, pancreas, stomach and other organs. It has a beneficial effect on all human systems - digestive, nervous, etc.

This mushroom produces a number of health effects:

1. Improves appearance skin. It acquires a healthy appearance and color, stops peeling and itching, is properly moisturized, and heals faster if its integrity is damaged. All these effects become possible due to the presence of the float large quantity potassium, which accelerates the treatment of dermatological diseases.
2. Strengthens the immune system. This is not surprising, because the mushroom contains ascorbic acid (vitamin C). It is necessary to restore the body's defenses and increase its resistance to viruses and infections. As a result, a person becomes less susceptible to sore throat, flu and other ENT diseases. This becomes of great importance in winter.
3. Normalizes metabolism. Since the float contains a lot of fiber, it gently cleanses the intestines of toxins and fecal residues. Its benefit lies in the fact that it restores the water-salt balance. All this together improves metabolism, so you can avoid obesity.
4. Restores heart function. To do this, you need to eat foods rich in phosphorus and magnesium, and this is exactly what the white float is. Its regular use allows you to normalize blood flow, reduce the level of blood pressure, remove excess cholesterol.
5. Slows down premature aging. The mushroom is a powerful antioxidant that protects cells from the harmful effects of free radicals and heavy metal salts. As a result, they are destroyed more slowly, and the appearance of new, “healthy” red blood cells accelerates. In this regard, the skin remains elastic and smooth, retains its natural color and shine.
6. Improves bowel function. The white float softens the walls of this organ, soothes them and tones them. It gently removes toxins from it and feces, accelerates the digestion of food and its absorption. Its use is a reliable way to protect yourself from the development of colitis and gastritis. This benefit is due to the fact that the product contains plant fiber. We can talk about its benefits for the gastrointestinal tract because it contains a lot of fiber, water and vitamins.
7. Strengthens joints. In order for them to always remain healthy, the body needs calcium. This mineral substance is present in sufficient quantity in the float. Thanks to this, the mushroom reduces the likelihood of developing rheumatism, arthrosis, polyarthritis, and osteochondrosis. Considering this, it will be useful for pregnant women, the elderly and children, who most often suffer from calcium deficiency.
8. Improves vision. The presence of beta-carotene in the composition allows the mushroom to provide this effect. It has been proven that this vitamin prevents damage to the mucous membrane of the eyes by bacteria, retinal detachment, clouding of the lens, and the development of myopia and farsightedness. You can also use it to relieve fatigue when sitting at the computer for a long time.
9. Increases hemoglobin levels. The great benefit of white float in this case is explained by the fact that it contains iron, folic and ascorbic acids, which work only in conjunction with each other. Due to the saturation of the body with them, an increase in the number of red blood cells and other improvements in blood counts occur. As a result, general malaise, dizziness, nausea, tingling in the extremities, and hypotension disappear.

The white float has antifungal, regenerating, bactericidal, anti-inflammatory and soothing properties.

Note! The most useful is a float boiled or baked on a grill, because carcinogens are formed in it during frying.

Harm and contraindications to the use of white float

These mushrooms themselves are not dangerous to humans, because they are conditionally edible. But when collected, they can be confused with their false brother, the toadstool. If you eat it, intoxication will follow. You can also be poisoned by floats collected near industrial enterprises and highways. The explanation for this is very simple: it easily absorbs harmful substances from the air. It is also worth remembering that it is not recommended to eat mushrooms that have not been boiled beforehand.

Eating as little float as possible is necessary in the following cases:

• Diabetes. The amount of float consumed should be reduced because it contains mono- and disaccharides. These substances increase blood glucose levels and can lead to dizziness, nausea, weakness, and cardiac dysfunction.
• Deterioration of kidney function. Since there is too much water in the float, it loads this organ and bladder. As a result, frequent urge to urinate and back pain may be bothersome.
• Hypertension. You should be careful here because the mushroom is a source of considerable amounts of water. With high blood pressure, this can lead to puffiness under the eyes and on the legs.
• Liver problems. Minimizing the amount of mushroom consumed is necessary for hepatitis different types, cysts, fatty hepatosis. Those who suffer from these diseases may experience constipation or diarrhea and indigestion.

Strict contraindications for the use of white float come into force when there is an individual intolerance to it. In this case, if you ignore this problem, there is a high probability that your stomach will hurt, diarrhea or colic will begin. It is also important that the mushroom is considered a difficult product for the stomach, which is not recommended to be included in the menu for patients with stomach ulcers. It takes a long time to digest and, if consumed before bed, can cause severe discomfort, nausea or even vomiting.

Important! Fried mushroom should not be given to children under 10-12 years of age and to pregnant women with severe toxicosis.

Recipes for dishes with white float

This mushroom is an excellent ingredient for first and second courses. With his participation, various soups, pasta, cereals, and salads are prepared. The float can be safely baked in the oven or on the grill, fried, stewed, pickled, or canned. It can be used as a filling for pies, dumplings, pancakes, pies. This ingredient is great for combining with fish, meat, and vegetables.

We have selected several interesting recipes for you:

1. Soup. First, soak the mushrooms (350 g), leaving them in warm water for 1 hour. Then boil the smoked ribs (200 g) and potatoes (3 pcs.), fry onions and carrots (1 pc. each). Then combine it all, add water and cook over high heat. When the broth boils, reduce the gas and add fresh green or canned peas. Keep the soup on the stove for another 20 minutes, then add salt, pepper, sprinkle with tofu cheese (60 g) and chopped dill. Before serving, you can top it with sour cream.
2. . First of all, leave it (1 kg) in water so that it lies in it for about an hour. Then boil the mushrooms, taking into account that heat treatment should take at least 20 minutes. After that, take them out, dry them, chop them and fry them. Next, sauté potatoes (1 kg), cut into strips. Then combine these two ingredients, salt and pepper them, pour sour cream (1-2 tablespoons). Transfer the mixture to a greased baking pan. vegetable oil, and put it in the oven. Here the dish should be kept for about 25 minutes. It is served with pasta, cereals, and potatoes.
3. Stew. Wash and peel onions (2 pcs.), carrots (2 pcs.), peppers (1 pc.), tomatoes (3 pcs.) and cauliflower (300 g). Fry all ingredients except the last one in oil. Boil the cabbage, separate into small pieces and add to the rest of the ingredients. Now take care of the mushrooms, of which you need no more than 300 g. Wash them, peel them, boil them, fry them and combine them with the resulting mass. Next, add salt and pepper and simmer over low heat, leaving it on the stove for 30 minutes. The second half of this time the mixture should be covered. Before turning off the burner, sprinkle the stew with grated garlic and dill.
4. White float in cream. Milk product choose a thick one so that the spoon can stand in it. Soak the mushrooms 1-2 hours before cooking, then dry them, slice and fry. Then add hard cheese (80 g), ground black pepper and salt to taste, cream (3 tbsp), lemon juice (10 drops) and white wine (1 tbsp). Simmer this mixture over low heat for 20 minutes.
5. Pickling. Boil the white float (20 minutes), which will be enough for 1 kg. Then cut the white onion (3 pieces) into rings, and carrots and Bell pepper(2 pieces each). Also chop the peeled horseradish root (half). Place all this in sterilized jars, then add boiled mushrooms, pre-cut, into it. Pour 2 tsp on top of a 0.5-liter jar. salt, a pinch of sugar and pour 1 tsp. vinegar. Now add black peppercorns (5 pcs.), laurel leaves (3 pcs.) and currant leaves (5 pcs.). After all this, all that remains is to roll up the cans and lower them into the basement when they cool down.

Important! Soaking the mushrooms before cooking is not necessary at all, it just makes them softer and juicier.

This mushroom is found in Germany, Switzerland, Ukraine, Belarus, Kazakhstan, England, and France. Large colonies are found both in the valleys and high in the mountains. Most often it can be seen under oak, birch, and ash. It is not very popular among mushroom pickers because nutritional value cannot compare with other forest abodes.

The float goes on sale very rarely, as it is not suitable for transportation. During collection, its caps and legs can be easily injured due to fragility.

The white float does not have a strong taste, so it is recommended to supplement it with other products. When preserving, it is worth putting currant and laurel leaves in a jar.

This mushroom can easily be confused with the white fly agaric. They are distinguished from each other only by the absence of a clearly defined ring around the cap at the first one.

In its raw form, this ingredient is for the most different dishes Store in the refrigerator at a temperature from +5 to 0°C. Its shelf life is no more than a week without preliminary heat treatment. If it needs to be increased, the float is preserved or dried.

Watch the video about the white float:

By choosing the white float recipes that suit you, you can add variety to the menu and take care of your health. Of course, it is very far from boletus or milk mushroom, but this is also a very worthy choice!