Purple moth mushroom. Mokruha - complete characteristics of the mushroom

Mokruha purple in the photo
Gomphidius rutilus in the photo

Wet purple (Gomphidius rutilus) is a rather rare lamellar mushroom, in some reference books referred to as slimy mokrukha or shiny mokrukha. It grows very abundantly in areas of self-seeding of pine trees (forms mycorrhiza with pine) in the forest and fields. It forms “witch circles” around single pines. Found from July to October.

The mushroom is edible. Glossy cap, slimy when wet, 3-12 cm in size, first conical with a blunt hump in the center, then convex, honey-brown or brown-orange, closer to autumn with a copper-purple tint.

The plates are sparse, descending, first yellow-orange, then copper-purple and even blackish.

The stem is rounded, thinner at the base, about 7 cm high and about 2 cm in diameter. Its surface is longitudinally fibrous, moist, silky to the touch, the same color as the cap, but with a reddish tint at the base. Young mushrooms have a dark ring on the stalk, which is absent in mature mushrooms.

The pulp is light, pink-yellowish without a pronounced smell or taste. Spore powder is dark brown.

Directories claim that the mushroom is edible fresh and pickled; they classify it in category IV. Under the influence high temperature The flesh of the mushroom becomes bright red, which is why this type of mushroom got its name. In terms of culinary qualities, it can be considered a universal mushroom that lends itself to almost all types of culinary processing. No pre-boiling required. The taste of boiled mokrukha is sweetish, not everyone likes it, but the mushroom is quite suitable for frying and as an additive to other mushrooms for salting and pickling.

The appearance (the combination of colors of the cap, plates and stem), as well as the presence of mucus, which can desecrate the more noble varieties of mushrooms in the basket, most often force the moth to be left to grow old at the place of its birth. Many pickers, when meeting a wet woman, can give her a foot or a stick.

It is impossible to confuse it with other mushrooms.

Spruce weed in the photo

Spruce weed is an edible lamellar mushroom that grows in large groups from mid-July until the first autumn frosts. The largest harvests are produced in August-September. It is found mainly in bushes and on mossy areas of soil in coniferous, especially spruce, forests, sometimes in mixed ones.

As you can see in the photo, the cap of the spruce fly is convex, but gradually it becomes spread out, sometimes with a small depression in the middle:

Its diameter is about 11–13 cm. The surface of the cap is smooth, completely covered with a thick blanket of mucous film, painted in a lilac or violet-brown color, which sometimes has small black spots. The plates are wide, descending, first white and then reddish-brown in color.

The leg is rounded, with a slight swelling in the center, which disappears over time. Solid inside. Its height is approximately 8 cm, and its diameter is about 1.5–2 cm. The surface of the stem is smooth, moist, white at the cap, bright yellow at the base. In the middle of the leg there is a characteristic wide ring of mucus-covered tissue. The pulp is thick, elastic, fleshy, tender, almost white, only yellowish at the base of the stem, odorless.

Spruce weed belongs to the fourth category of mushrooms. It is eaten boiled, fried, salted and pickled. Before you begin cooking mushrooms, it is recommended to remove the mucous film covering it from the cap. Under the influence of high temperature, the flesh of the mushroom changes its color and becomes dark purple, almost black.

Mokruha spotted in the photo
Lamellar mushroom, grows in small groups

Mokruha spotted is a high-yielding edible agaric mushroom that grows in small groups from the second half of July to early October. Most often found in coniferous, especially spruce and mixed forests, where it selects areas of soil overgrown with a thick layer of moss and sparse thickets of bushes.

The mushroom cap is convex at first, but as it grows it becomes somewhat flattened, and its edges bend down. The diameter of the cap is about 5 cm. The surface is smooth, moist, wrapped in a thin but dense mucous blanket. It is painted gray with a lilac-yellow tint, on which black spots are clearly visible. The spore-bearing plates are wide, thick, dark gray in color. The leg is rounded, straight, about 7 cm high and no more than 1 cm in diameter. Its surface is smooth, mucous, grayish at the cap, yellow at the base, completely covered with dark spots. The stalk has a characteristic mucous ring in the center. The pulp is thick, soft, fleshy, odorless, first white and then brownish. Upon contact with air it acquires a pinkish tint.

Mokruha spotted belongs to the fourth category of mushrooms. Like most mushrooms of this family, it is universal - it can be boiled, fried, salted and pickled. Before cooking, it is recommended to remove the mucous film from the cap.

Mokruha pink in the photo
A lamellar mushroom that grows singly

Wet pink is a rare edible agaric mushroom that grows singly and in small groups from early August to early October. Favorite habitats are coniferous forests, especially young pine plantations, and wet areas of soil.

The cap of this type of moth is convex, but over time it flattens, and its edges bend upward and become wavy from smooth. The diameter of the cap is 5 cm. Its surface is smooth, slimy, sticky after rain, and colored pinkish-gray. In hot, dry summers it fades to almost white. The spore-bearing plates are wide, descending, first white, and then lilac or reddish-gray. In young mushrooms, the underside of the cap is covered with a cobwebby blanket. As the fungus grows, the covering breaks, and eventually all that remains is a mucous ring on the stalk. The leg is rounded, thinner at the base, about 4 cm high and about 1 cm in diameter. Its surface is smooth, moist, white or pink, but in any case brown at the base. The pulp is thick, fleshy, soft, odorless.

Pink mokrukha belongs to the fourth category of mushrooms.

It can be used for food freshly picked and for storing for the winter, pickled, salted, including with other mushrooms. After boiling, the pink mokrukha turns black.

Mokruha sticky in the photo
Hat color ranges from taupe to chocolate brown

Wet sticky has a cap 4-10 cm in diameter. The cap is initially convex, then spread out, slightly depressed in the center, from gray-brown to chocolate-brown, sometimes with a purple tint, smooth, slimy, along the edge with the remains of a mucous private veil, with easily removable skin. Leg 5–10x1-2 cm, cylindrical, mucous, with a mucous, quickly disappearing ring, whitish, lemon-yellow in the lower part, later gray or brownish. The pulp is white, sometimes slightly pinkish, yellowish at the base of the stem, with a non-acrid taste and no particular odor. The plates are descending, arched, thick, sparse, initially whitish, then gray-brown or purple-brown. Spore powder is dark brown. Spores are 18-23x5-6 microns, fusiform, smooth, dark purple-brown.

Growth. It grows on soil, often in moss, in coniferous (pine and spruce) forests, often in small groups.

Fruiting. From July to October.

Usage. A little-known edible mushroom. It looks unappetizing as it is covered with a slimy skin. This skin is removed before eating. Young fruiting bodies are suitable for all types of culinary processing, especially for pickling.

Differences. It has no resemblance to poisonous mushrooms.

The photo shows mokruki different types, the description of which you have read on this page:

Edible mushroom: Purple mokrukha (photo)

Edible mushroom: Pink mokrukha (photo)

Chroogomphus rutilus or purple moth is an edible mushroom from the Mokrukhov family. In addition to the official name, the mushroom has several other names, and is known to many as mucoid, yellow-legged, shiny or copper-red yellowlegged.

On average, the diameter of the fleshy cap of the purple moth reaches from 3 to 8 centimeters, in rare cases up to 12. At the beginning of ripening, the mushroom mainly has a conical-round shape of a red-brown cap with a thin web of veins. As it grows further, the shape changes and becomes flatter and even more prostrate.

The caps of the purple moth have a smooth, shiny surface. In particularly humid weather, young mushrooms even become covered big amount mucus. The color of the caps can vary from light brown and reddish to brick red with a deep purple tint. Young specimens of the mushroom are distinguished by the presence of a spot of rich purple color in the center of the cap; during ripening it becomes more uniform and muted.

The pulp of the purple mokruha is very fleshy, pink-yellowish in color, the leg is massive, fibrous. Distinctive feature mushroom is the lack of intense aroma and pronounced taste. In addition, the color on a fresh fracture of the cap is usually pink, and when cooked it acquires a darker shade.

For reproduction, the fungus chooses calcareous soils of mixed and coniferous forests, as well as vast heathlands with heather thickets. Preferably on the north side of temperate zones. In Russia it is found in the vast expanses of Siberia and the Caucasus.

These mushrooms can often be found under pine trees or on small hills. It loves morukha and birch groves, and often goes well with boletus mushrooms in light and thinned pine forest plantations. Purple moth grows both in single specimens and in small groups. The harvesting season for this type of mushroom begins in August and lasts until the end of September.

It is worth noting that the interesting appearance of purple moth allows even inexperienced mushroom pickers not to confuse it with poisonous or inedible mushrooms. In general, mokrukha belongs to the 4th category of mushrooms, which is classified by plants that have a rather mediocre taste and low nutritional value. Perhaps that is why the mushroom is not particularly popular and is considered, although quite edible, little known.

However, any type of cooking is suitable for purple moth. By taste characteristics mushrooms are similar to the butter mushrooms we are used to. Under the influence of high temperature, the flesh acquires a rich purple color, and before cooking, it is necessary to remove the mucous skin from the cap.

Purple mokruha: calorie content and main components of this mushroom. Everything about this product, including the benefits of coppery yellowlegs and contraindications to its use. Eating mokrukha and creating the most delicious dishes from it at home.

The content of the article:

Purple mokrukha is a rather fleshy mushroom of the Mokrukhov family, which has a cylindrical stem and a cap consisting of arched plates. Young mushrooms of this variety are distinguished by a pronounced mucous structure of the upper skin, which is especially noticeable in humid climates. After the first frost, morukha acquires an amazing color, which was the basis for the name of this gift of nature. Some mushroom lovers consider this product to be poisonous and unsuitable for consumption, which is not true. Finding it is not a big problem, because it grows in different latitudes, starting from Far East and ending with the Caucasus.

Composition and calorie content of purple moth

Mushrooms themselves are nutritious product, and this variety contains a lot of useful components in the form of a wide range of vitamins.

The calorie content of purple moth is 19.2 kcal per 100 grams of product, of which:

• Proteins - 0.9 g;
• Fats - 0.4 g;
• Carbohydrates - 3.2 g.

Vitamins per 100 grams:

• Vitamin PP - 10.7 mg;
• Vitamin E - 0.1 mg;
• Vitamin C - 11 mg;
• Vitamin B2 - 0.38 mg;
• Vitamin B1 - 0.02 mg;

Protein after eating copper-red yellowlegs is absorbed by the human body better than meat, which should interest vegetarians. Compared to the popular oyster mushrooms (33 kcal), champignons (27 kcal) and chanterelles (38 kcal), it can be included in your diet even if you are on a strict diet.

Beneficial properties of purple flyweed

Some people consider this mushroom to be an unsuccessful analogue of boletus, which taste qualities somewhat remind him. At the same time, they forget about the fact that such a product has many advantages.

The benefits of purple moth are as follows:

1. The presence of unique enzymes in its composition. It is due to this property that it is an indispensable basis for some antibiotics. Along with cow fungus (goat mushroom), it is recognized as a record holder for eliminating the growth of the causative agent of many infectious diseases.
2. Helping to stabilize the general condition. In this case, doctors note the fact that purple moth improves human memory and strengthens the immune system due to the presence of useful substances. This mushroom also has no equal in the fight against chronic fatigue syndrome.
3. Losing weight without self-torture. Nutritionists advise their patients to eat purple moth. Firstly, it satisfies hunger perfectly. Secondly, this mushroom does not promote recruitment extra pounds due to its low calorie content.
4. Normalization of hematopoiesis. When consuming this product, the renewal of cells that are responsible for the vital functions of the human body is stabilized.
5. Fighting migraines. Purple weed is unique in that after eating it, sleep becomes more restful, and headaches cease to be a cyclical phenomenon.
6. Significant cosmetic effect. This mushroom is usually used in the manufacture of masks, creams and hair care products. As a result, the skin becomes more elastic, and the hair stops splitting and falling out.

The benefits of purple moth have been known for a long time. It is successfully used by most nutritionists and gastroenterologists, if there is no reason to be wary of eating coppery yellowlegs.

Harm and contraindications to the use of purple fly

Any mushrooms should be introduced into your diet with caution and after consulting a doctor. The good thing about the product being described is that it is difficult to confuse it with any poisonous forest organism that reproduces by spores.

However, with all its obvious advantages, you should remember the contraindications when taking Moguru purpurea:

• Gastrointestinal disease. Mushrooms themselves are a heavy food for those people who have obvious stomach problems. Yellowlegs contains a large amount of fiber and chitin, which can cause an attack of gastritis or pancreatitis.
• Gout. Such a metabolic disorder in the body can worsen with additional stress on it due to the use of purple moth. In this case, it is better to replace it with dairy products, vegetables, fruits and eggs.
• Small children. Doctors insist on the fact that a child under 3 years old should not include mushrooms in the menu. Some nutritionists consider the possibility of consuming this product (after the stated time has elapsed) exclusively in the form of oyster mushrooms or artificially grown champignons. Parents need to wait until their children are 10-14 years old, because the immature body simply will not assimilate it.
• Allergy. In this case, simple urticaria may not be enough. Quincke's edema is one of the undesirable consequences of such a desire to diversify your menu. Contraindications to miruha purpurea include personal intolerance to the product. Therefore, before using it, you should consult an allergist.

Recipes for dishes made from purple mokruha

Mushrooms themselves are universal in that they can be eaten boiled, fried, salted and canned. They also go well with dough if you want to treat yourself to pies or dumplings.

Culinary experts advise using purple mokrukha in the following dishes:

1. Korean snack. To prepare this dish, you need to carefully peel the mushrooms from the film, and then boil them until full readiness(15-20 minutes). After frying them together with onions, you need to add homemade non-spicy Korean carrots to the resulting product. You can season the resulting dish olive oil, but you shouldn’t be overzealous.
2. Hot sandwiches. If you want to try a similar dish, you can use both black and white bread. For the least harm to your health, it is best to prepare it without using mayonnaise. On the finished base you need to place boiled purple mokrukha with the addition of cheese, tomatoes, cucumbers and thermally treated chicken or rabbit meat. Before serving, such a dish should be decorated with herbs for the greatest effect.
3. Yellowlegged moth sauce. In this case, we are talking about a nutritious, but low-calorie additive to meat. Given the ease of digestibility of such a mushroom, you can not be afraid to combine it even with pork. Nutritionists advise combining it with sour cream or soy sauce. When creating such food additives It is recommended to add a little chopped almonds or walnuts to it. The highlight of this sauce is usually a pair of plums, which are ideally best purchased sour.
4. Omelette with wet purple. A traditional dish can be varied with the help of these mushrooms. After evaporating them until the liquid disappears, you should add chopped prunes to them. In this case, a finely chopped tomato and a few eggs (based on the number of people who will be present at the meal) will not hurt. Seasoning is added to taste, but it is better to use black pepper.
5. Casserole on a baking sheet. A kilogram of purple mokruha must be thoroughly washed and peeled. After this, it needs to be cooked for 15 minutes and placed on top of finely chopped potatoes and onions. If desired, you can add 100 grams of cheese (preferably hard cheese), after which the resulting structure of mushrooms and vegetables must be filled with sour cream or cream (it is recommended to add the existing mushroom broth). You can replace them with mayonnaise, but this product is not suitable for all people. Salt and spices are added at the discretion of the person who prepares himself a nourishing, but at the same time healthy food.
6. Purple mokrukha soup. It is done quite easily if you follow all the necessary proportions. To prepare it, you need to boil 0.5 kg of mushrooms for half an hour. Then you need to add 5 coarsely chopped potatoes to the broth. Until they are completely ready, you should diversify the dish with pasta. Ideally, it is recommended to use spaghetti made from durum wheat. The final touch is seasonings in the form of rosemary and black pepper, a pinch of each of the mentioned ingredients.
7. Okroshka with purple mokrukha. If you have a desire to taste cold soup, then this mushroom is quite suitable in this case. To do this, you need to take boiled potatoes (3 pieces), eggs (3 pieces) and meat (ideally chicken) and add kvass, whey or mineral water. At the same time, we should not forget about the main ingredient in the form of 0.5 kilograms of mokrukha, which, together with the mentioned components, can feed 6 people.
8. Stuffed pepper. Many people are accustomed to filling this vegetable with meat and rice. If you want to diversify your menu, you can try adding purple mokrukha to the mentioned ingredients. It must first be fried or boiled. The highlight of this dish is the addition of buckwheat to the filling. You can stew peppers stuffed in this way as in tomato paste, and fried from fresh tomatoes ( this option more preferable).
9. Draniki with mushroom filling. Purple mokruha has a rather viscous structure, which is perfect for creating of this dish. Pancakes with a similar filling are prepared using 800 g of potatoes and 500 g of yellowlegs. To the finely grated vegetable you need to add 2 eggs, 2 tbsp. spoons of flour and a pinch of salt. For the filling, just mix onion with mushrooms, after which you need to wrap the resulting mass in potato cakes and fry them until cooked vegetable oil.
10. . They can be made either with yeast dough or by adding kefir to the base. It is also recommended to use baking powder if you don’t have time to make the dough. 5 tablespoons of this substance are enough to enrich 1 kg of flour with oxygen. Regarding the filling, you can experiment by adding a couple of medium-sized potatoes, 300 g of onions and 3 eggs to 0.5 kg of mokrukha (duck or goose will add piquancy to the dish). Some gourmets also prefer to add sorrel to the filling.

Recipes for purple mokrukha are usually simple and do not require any special culinary delights. However, mushrooms are among those products that need increased attention due to numerous poisonings due to their improper use. In this regard, the copper-red yellowleg is the least dangerous compared to the same false fox, so it’s just a matter of being able to prepare a healthy and tasty dish for the whole family.

The German botanist Jacob Schaeffer first became interested in this mushroom, who at the end of the 18th century (1774) classified his discovery as a type of champignon. Such a comparison has nothing to do with appearance mokrukha, because it acquires this color when cut or heat treated.

Some forest researchers still consider this mushroom to be a product of the fourth category. For all his unflattering appearance, he is a rather useful gift that nature has given us. Its repulsive appearance did not prevent many peoples of the world from using the mushroom as a means of combating viral and skin diseases.

The favorite location of the purple fly is near pine and birch trees, where it reproduces quite actively through the pores. In this fact there is little interesting information, but at the same time, the yellowleg does not have imitators, under which inedible or life-threatening mushrooms are hidden. It is impossible to be poisoned by it if it does not grow near toxic enterprises.

It should also be remembered that removing the film from the cap is required condition use of this product for food. Otherwise, even a person who is not a picky eater will not be able to eat it.

Watch a video about purple moth:

The composition of purple mokrukha speaks more about the advantages of this mushroom than about its disadvantages. However, before you eat something, you need to think about the consequences of such an action. It is better to enjoy a pleasant-tasting product after consulting a doctor.

This type of mushroom belongs to the edible family, but after preliminary boiling. It is allowed to pickle and marinate, as well as cook soup or make sauce. This article discusses the main types of mushrooms: purple, spruce, felt, spotted and pink. They grow in coniferous and mixed forests and bear fruit from June to October.

Other names for mokrukha

The mushroom is called mokrukha because, especially after rain, the cap of any variety acquires a wet viscosity. This mushroom also has other names:

• mucoid wetness;
• yellow-footed wetter;
• shiny mokrukha;
• pine weed;
• purple moth.

Features of mokrukha

Any variety of mokrukha has a pleasant taste and aroma, provided that it is properly prepared. They have some things in common, but mostly the color and shape of the mushroom are different from each other. The most common type of moth is the spruce moth:

• hat This type of mushroom reaches 14 centimeters in diameter, gray-brown or gray in color. There may be spots on top, and there may be a purple or lilac tint. In newly ripened mushrooms, the shape of the cap is hemispherical; over time, it becomes spread out and depressed. Almost all mushrooms have a small tubercle in the middle of the cap. The skin is soft, sticky and easily peeled off.
• Leg. Reaches a height of 14 centimeters, has a lemon color below and gray above. If you press on it a little, the leg will darken slightly; most often the entire leg is covered with scales. The leg mates with the cap with a kind of blanket of mucus; the leg, like the cap, is sticky.
• Records. In young mushrooms, the plates are white or gray; the older the mushroom, the darker it becomes, eventually becoming completely brown. The plates are thick, branched with a mucous covering.
• Pulp has a pink or white tint; in old mushrooms the flesh is gray, and at the very bottom it is yellow. The aroma is weak and the taste is sour.

The first description of the spruce fly was made by the well-known botanist Schaeffer Jacob. He classified this type of mushroom as a champignon and called it “Agaricus glutinosus,” which translated means a molar.

When and where does it grow?

It is possible to meet this type of mushroom from August, closer to the middle and until October in the Northern region of the Eurasian continent. You can find spruce fly near pines and fir trees in the forests:

• mixed;
• deciduous;
• coniferous

It can also be found where moss grows and thickets are present. If a person is going for more than one type of mushroom, then it is best to allocate a separate container for wet mushrooms so as not to stain other mushrooms with mucus.

Varieties

The mokrukha mushroom has several species, all of them from the same genus, but outwardly different from each other. The pulp of the cooked mushroom has a pleasant taste and aroma, so when going for mushrooms, a mushroom picker should know what each variety of mushroom looks like.

Wet pink

This type of mushroom is considered edible, but after preliminary boiling. Features of pink mokrukha:

• hat a small one grows, only 6 centimeters in diameter, pink-gray in color, its edges are wavy. In the middle the color quickly fades and the cap becomes pale pink. You can recognize a young mushroom by the shape of its cap - in a young mushroom it is convex and slimy, while in an old one it is spread out.
• Leg reaches a height of five centimeters - no more, flat, shape - cylindrical. There is a mucous ring on the stalk, which gradually disappears as we age.
• Records thick, slimy and sparse. In a young mushroom they are white, while in an old one they are purple or gray. The bottom of the leg is soft pink, which is where the name comes from.

Eating. Before cooking mushrooms, they must be peeled, boiled, and then can be fried, pickled or dried.

When and where does it grow? You can see the pink moth in a forest clearing from July to September. Mushrooms grow in pine forests with a lot of moisture.

Purple moth

This lamellar type of moth is quite rare, but edible; it is also called mucous moth or shiny one. The color does not have to be purple, as the name suggests. They named it that way because when exposed to extreme heat, it always takes on a purple hue:

• Hat. Grows up to 14 centimeters in diameter. The color is shiny, red with a brown tint, brick red or lilac. A young mushroom has a conical hat with a prominent tubercle, and as it ages, it becomes convex and spread out. After the rain passes, it becomes covered with thick mucus and has a brown blanket. The edges are curved inward.
• Leg. Reaches 10 centimeters in height, the shape is curved, cylindrical in shape. The color of the stem is the same as the color of the cap, slightly sticky.
• Records in the shape of an arc that can be easily separated from the cap. The color of the plates is purple or lilac; they darken with age, and in very old mushrooms they acquire a black tint.
• Pulp. The bottom is fibrous and fleshy. If you break the pulp you can see yellow, and when exposed to air it turns red. There is no strong taste or smell. This type of mushroom is simply loved by various insects, so before you put it in the basket, you should carefully examine it from top to bottom.

Similar mushrooms. Edible moths: felt, spruce, Swiss, pink, spotted. They differ in the following criteria: the felt mushroom has white pubescence on the cap, the spruce mushroom differs in that it grows exclusively near or under the tree. As for the Swiss moth, its hat is ocher n with felt pubescence. The pink moth has a pink hat and light-colored plates.

When and where does it grow?Purple moth ripens from August to September on the Eurasian continent. As for Russia, this mushroom can be found on European territory, Siberia and the Caucasus. Purple moth grows in coniferous, mixed and coniferous forests near birch and pine.

Spruce fly

Spruce fly belongs to edible mushrooms. Its main features:

• Appearance: cap with a gray-brown tint. A purple tint may be noticeable. Diameter – 12 cm.
• Similar mushrooms. Relatives of spruce moth are also edible: purple moth, spotted moth, mushrooms with dark-colored caps similar to boletus mushrooms. The difference is that butter mushrooms do not have plates, and in the place where the buttermilk is broken, the flesh turns red.
• Benefits when growing. Spruce fly can be collected or specially grown for the sale of raw materials in the pharmaceutical sector. IN folk medicine A tincture is made from spruce fly, which serves as an antimicrobial agent.

Spotted biter

It is also called mucous, they grow near larches and fir trees:

• Hat. There are small dark brown spots on the cap. At the site of the break, the flesh turns red. The plates are white and sparse, and with age they acquire a dark shade.
• Leg dirty dark, all curved, dense, with yellow spots on it. The leg reaches seven centimeters in length. It is connected to the hat by a mucous film, which over time turns into a ring that envelops the top of the leg.
• Records. The mushroom has sparse plates, have a branching shape, they lie on the top of the stem. When the mushroom is young, the plates have White color, and become brown with age.
• Pulp. The color is white or yellow, and in air it takes on a red tint. The spore powder is dark green in color.

When and where does it grow? This mushroom can be found in Eurasia, North America. Mushrooms grow in small groups among moss and thickets. Meet this type possible in coniferous and deciduous forests.

Before consuming the mushroom, it should be boiled for a long time, and then it can be fried, pickled or dried.

Felt mokrukha

It is also called fleecy moth, due to the fact that the pile covers the mushroom cap.

• hat smooth, reaching 10 centimeters in diameter. There are small grooves on the edge. Orange-colored plates hang down and cover the stem of the mushroom.
• Records sparse and wide, sliding down the stem.
• Mushroom pulp It can be of different shades of ocher, quite dense, and as it ages it acquires a brown tint.
• Leg smooth, the color is the same as that of the cap, the stem is slightly thicker in the middle. Brown spores with a dark tint.

Where and when does the mushroom grow? The felt fly can be found in nature reserves near fir or pine trees. Most often they grow in large groups in the autumn.

Composition and beneficial properties

Any mushroom is a nutritious and at the same time heavy product. The mushroom, called mokrukha, contains many useful components. Calorie content is 19 kilocalories per 100 grams of product:

• 0.9 grams of protein;
• 0.4 grams of fat;
• 3.2 grams of carbohydrates.

The mushroom also contains the following vitamins:

Protein is absorbed by the body very well, even better than meat, which is extremely good for vegetarians. These mushrooms can be eaten even if you are on a diet.

Contraindications

It should be understood that before consuming mokrukha mushroom, you need to study the contraindications:

• diseases of the gastrointestinal tract;
• gout;
• childhood up to 10 years;
• allergic reactions.

How to use mushroom in food

Mokrukha is not a particularly valuable mushroom, but it is still often prepared for family lunch or dinner. The mushroom can be boiled, fried, dried or pickled. It is better to cut the mushrooms into pieces and boil them in this form, this will allow the stomach to digest the food faster. There are more benefits in dried mushrooms, but it is important to understand that mushrooms are a difficult product for digestion and consume them in large quantities it is forbidden.

Is it possible to grow mothweed yourself?

You can grow mokrukha mushrooms yourself using mycelium. To do this, follow the steps:

1. Mokrukha mycelium is mixed with 500 grams of sand.
2. Next, you should loosen the soil before planting.
3. A depression of about 10 centimeters is made in the soil.
4. The mycelium is sprinkled evenly over the entire soil (one package is enough per square meter of soil).
5. The top is covered with forest soil, which was previously mixed with humus in a 1:1 ratio.
6. Watered with water (10 liters per square meter).
7. Covered with loose soil.

Planting can be done at any time of the year under coniferous trees. The mycelium grows exactly as long as the tree. In summer, the area needs to be watered several times a day. The first harvest can already be harvested 2.5 months after planting; in general, weeds can be harvested four times a year. When there are no mushrooms on the site, the site is covered with humus at a rate of 15 kilograms per square meter.

There are several varieties of morukha mushroom, each of them differs in appearance and place of birth. All types of mokrukha are edible, but only after preliminary boiling. The taste of the mushroom is not bad; in some countries it is even considered a delicacy. But before you start eating the dish, you should familiarize yourself with the contraindications to avoid problems with the body.

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Wet purple, despite its exceptional taste and abundance of vitamins, is not such a popular mushroom among our mushroom pickers and cooks. Many generally classify it as poisonous or inedible mushroom. This fleshy and large mushroom, whose cap sometimes reaches twelve centimeters, prefers not only conifers, but also mixed forests, and occurs in summer and early autumn, but the “season” is considered to be August-September. There are especially many mushrooms at this time of year. In Russia, moths are found everywhere - in northern latitudes, in Siberia, the Caucasus, and even in the Far East.

Beneficial features

Thanks to your chemical properties, purple moths are one of the most healthy mushrooms, and the enzymes that make up them are used in the preparation of many modern antibiotics.

Rich in vitamins, microelements and amino acids, these wonderful mushrooms are recommended by nutritionists; they promote weight loss and saturate the body with all the necessary vitamins. For the same reason, mushrooms are recommended in a vegetarian menu - in terms of protein content, they successfully compete with meat, with the only difference being that the protein in mushrooms is absorbed by the body much more easily and simply.

Use in cooking

Mokruhi have a pleasant taste, rich mushroom aroma and fleshy pulp. When cooked, after heat treatment, the mushroom acquires a purple hue, which is how it got its name. When cooking, it is necessary to rinse and remove the mucous skin, and then use it for any dishes. In terms of taste, mokrukhas are very close to boletus.

Mokruhi are excellent for salting and marinating; they make delicious broths and sauces; they can be a good side dish for fish dishes and meat dishes. In addition, mokruhi are often added to salads. The purple color of the mushrooms gives the salad not only a taste “zest”, but also makes the dish very interesting in appearance.

Benefits of Mokruha purpurva and treatment

The benefits of purple moth are enormous for the entire body - from the immune system to improving memory. They actively fight chronic fatigue and increase the overall tone of the body. Beneficial features These fungi are also known to fight viral diseases. In addition, they perfectly promote hematopoiesis and blood cell renewal.

In folk medicine of many countries and peoples, these wonderful mushrooms were often used to treat chronic migraines, severe headaches, weakness, insomnia and nervous disorders of varying severity.

Mokruhi is also used in cosmetology. Creams and masks made from them make the skin smooth, elastic and elastic. The pores are narrowed, it acquires a matte and healthy color. Moistures also have a similar effect on the hair structure. With regular use of masks or decoctions with the addition of these mushrooms, the hair splits less, the roots are strengthened, the hair begins to grow actively, becoming more shiny and healthy.

Harm of purple moth and contraindications

Purple moth does not cause harm. It cannot be confused with any poisonous mushroom, because when cut it always turns pink or even red. But it is still worth remembering simple rules, compliance with which will help to avoid unpleasant situations. Firstly, it is better to pick mushrooms away from roads and large cities, enterprises and landfills. And secondly, it is better to limit the portions of mushroom dishes for children and people suffering from gastrointestinal diseases. Chitin and fiber, which moths are so rich in, are poorly absorbed in a still weakened and childish body.