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Talking mushrooms: edible and inedible varieties. Talker mushrooms: description of edible and poisonous species Marinade salad

2012-07-27

Giant talker (Clitocybe giganteus)

A lamellar mushroom, rarely found, although it bears fruit annually. Grows from late August to October. Collection places: edges and clearings of all types of forests, pastures. Placed in groups that form so-called witch circles. In the classification of edible mushrooms according to nutritional value belongs to the fourth group. The cap of young mushrooms has a convex shape, later taking on the appearance of a funnel with thin curved edges. On average, its diameter reaches 12-15 cm, although there are giants with a cap diameter of about 30 cm (hence the name of the mushroom).

The surface is matte, silky, sometimes finely scaly. The color varies from snow-white to the color of coffee with milk. The spore-bearing layer consists of descending plates, often forming bridges. Their color changes over time from beige to ocher. The dense white leg reaches 5-10 cm in height and 3-4 cm in diameter. The flesh is elastic, fleshy, and white. It has a weak powdery odor, and with age it acquires a bitter taste. belongs to the conditional category - edible mushrooms, its consumption is possible only after preliminary boiling. The pulp of this mushroom contains an antibiotic that is destructive to the tuberculosis bacillus - clitocybin A and B.

Wash the mushrooms, add 1 tbsp. spoon of oil and simmer until half cooked, then pass through a meat grinder along with onions and bread (soaked in milk). Then mix with sour cream, eggs, salt and pepper and place the resulting mass in the refrigerator for 25-30 minutes. Form small cutlets from the minced meat, roll them in flour and fry in hot oil on both sides. For 600 g fresh mushrooms- 2 eggs, 150 g onions, 2 tbsp. spoons of sour cream, 100 g of bread, 50 g of milk, 50 g of flour, 3 tbsp. spoons of vegetable oil, ground pepper, salt.

Of course, in poultry farms, chickens are kept in cages and not free-range, but, on the other hand, they receive proper nutrition, they are kept in conditions of strict hygiene, vaccinated against salmonellosis and other diseases destructive to humans.

No one is protected from diseases carried by birds, but it is easier to check this at a special enterprise, and not with an unknown grandmother in the yard.

Giant talker (Leucopaxillus giganteus) – This mushroom is considered conditionally edible category 4. Pickling these mushrooms is popular. In addition, they are very tasty when eaten fresh. Ripe ones have a slightly bitter taste, so they are either dried or boiled before cooking. Young mushrooms can be dried; after boiling, they are eaten salted and boiled.
This type of mushroom is included in the genus Leucopaxillus, being part of the family Tricholomataceae. She is part of a family of pigs, not talkers. But these two genera belong to the same family.
Other names: giant white pig, giant white pig, huge leusopaxillus.

Where does it grow?

This mushroom grows in mixed, coniferous and deciduous forests. Also found in pastures, clearings and forest edges. They are collected in the Caucasus and the European part of Russia.
These mushrooms can mainly be found in large quantities, since they grow in groups.

Every year the giant talker is able to provide big harvest, but at the same time the mushroom picker does not meet them too often. When growing, the giant talker mainly makes up “witch’s rings”.
These mushrooms can be collected from August to October.
Young mushrooms have spread-convex caps with a depression in the center. Over time, the caps become funnel-shaped with a thin edge curved down. The shades of the caps are usually yellowish, creamy, snow-white, and sometimes take on a “coffee with milk” hue.
The size of the mushroom cap reaches 10-15 cm and even 30 cm in diameter. The pulp has a floury smell and practically no taste. She's tight white.
The plates descend to the stem, being descending. They are narrow, light ocher in color, tightly spaced.
The leg is white, up to 4 cm wide and 8 cm long.
This mushroom is conditionally edible, and for this reason it should be boiled first, and only then start cooking.
The pulp of the mushroom contains: clitocybin A and B and an antibiotic that destroys the tuberculosis bacillus. Cliptobicin is extracted from mushrooms, which is an antimicrobial agent used to treat tuberculosis of bones and skin.
A useful property of this mushroom is that giant talker contains physiologically active elements used as producers of growth and antibiotic substances.
Talkers are beneficial for the body, as they provide prevention of infectious diseases. Digestion is improved thanks to enzymes that help human body gets rid of toxins, and the functioning of the stomach improves.
In addition, talkers reduce the amount of cholesterol in the blood. IN folk medicine they are used to treat urolithiasis and respiratory tract diseases, as well as to heal wounds (ointments and decoctions).
Contraindications: there is information that when combining talkers with alcohol, a person may experience body poisoning.

Recipes

Govorushki should be boiled before salting, drying or pickling. During the marinating process, a strong marinade with acetic acid and sterile glassware. These mushrooms are best consumed together with fried and boiled vegetables. For pickling, take young mushrooms, which first need to be boiled for twenty minutes.

Vinaigrette with talkers
Boil beets, potatoes and carrots and cut into cubes. Then mix all these ingredients with pickled mushrooms, fresh onions and canned peas. Season with salt, lemon juice or sunflower oil.
Marinade salad
Pickled talkers are mixed with salted or pickled cucumbers, seasoned with salt, olive or sunflower oil. You can also add spices, pickled garlic and boiled potatoes cold.

Video

Giant talker found in conifers and mixed forests, in the fields, edges, forest clearings. It grows from mid-August to early October in groups, sometimes forming so-called “witch rings.”

A fairly large mushroom, the cap of which can reach 25 cm in diameter. At first, the cap has a convex shape, transforming into a prostrate-depressed funnel-shaped shape as it grows. The edges are curved, the surface is fleshy, smooth-silky, white or cream in color, in some cases the middle is darker. In the oldest specimens, the surface may crack into scales.

The plates are very frequent, densely spaced, narrow, descending, light ocher.

The leg is cylindrical in shape (may slightly taper towards the base), stocky, 5-9 cm long and up to 3 cm in diameter. It has a dense structure, with white pile, grayish-white color.

The pulp is thick, white, with a floury aroma, without much taste. With age, a bitter taste develops.

The mushroom is edible and requires preliminary boiling for 20 minutes. You can fry, boil and salt. Young mushrooms are selected for pickling.

Photos and pictures with a giant talker

From the many varieties of talker mushrooms special attention deserves an edible giant talker with an interesting appearance and a number of positive features.

Description and photo of the mushroom

Giant talker (by scientific classification Leucopaxillus giganteus or huge leusopaxillus) belongs to the genus Whitewing and is part of the family Ordinaceae. Popularly known as the giant pig and the white pig.

Did you know? Science has long proven the fact that mushroom kingdoms existed 400 million years ago along with giant ferns. But the latter, unlike mushrooms, were significantly crushed over so much time.

External characteristics of the giant talker:

the cap resembles a slightly curved funnel, the bladed edges of which have the appearance of waves. The diameter ranges from 10-30 cm. The top can be yellowish-cream, snow-white, and even (rarely) coffee-milky;
the almost tasteless dense whitish pulp emits a faint floury smell;
narrow, densely spaced plates descending onto the stem of the mushroom, the same color as the cap;
the leg itself, which matches the color of the cap, is dense and bare, its cylinder is very large (with a height of 3 to 8 cm, it has a thickness of 2-5 cm);
smooth spore ellipses (6-8 x 3-4 µm) collectively give a white powder.

Is it possible to eat giant talkers?

The giant talker is conditionally edible, that is, according to the appropriate classification (according to nutritional, nutritional and taste parameters), this lamellar mushroom is classified in category 4.

Yes or no?

You can use white pork as a dish; it does not contain deadly poisons. But immediately before use, the product must be well boiled, and then prepared from it into pickles, marinades and added to first and second courses.

Possible consequences

As noted above, you cannot be poisoned by a giant variety of talkers, and you can safely prepare many dishes from it.
However, in people with weak stomachs, the mushroom often causes severe upset. Therefore, it is better not to neglect proper heat treatment and use only the freshest, youngest specimens.

Where to find mushrooms and how to collect them

Giant talkers can be found in coniferous, mixed, mainly mountain forests growing in the Crimea, the Carpathians, the Caucasus and throughout the Russian space east of the Urals. Sometimes these mushrooms are found in clearings and pastures in the form of so-called “witch’s rings.”

The mushroom is usually harvested from the end of August to October, but if at the end of autumn the weather is warm and sunny, the mushroom will bear fruit well in November.

Govorushki, like all mushrooms, are capable of accumulating various toxins and heavy metals in the pulp. Therefore, use talkers collected near industrial enterprises and highways, it is impossible, as this can lead to food poisoning.

Can it be confused with other mushrooms?

Since talker mushrooms have several varieties, some of which are weakly and even highly poisonous, it is very important to learn to distinguish them from each other, so as not to have to deal with the serious consequences of poisoning.

Here are a few characteristics that distinguish the most common varieties:

Mushroom talker: recipes

There are a lot of special features for preparing talker mushrooms. But some of the most original and loved by both gourmets and beginners are vinaigrette and marinade salad.

Important! The giant talker is enriched with a natural antibiotic - clitobicin A and B, which has a fatal effect on the Koch bacillus that causes tuberculosis.

Ingredients:

juice ;
pre-pickled giant talkers.

Cooking process:

Beets, potatoes and carrots must be boiled and cut into small cubes.
Then mix with pickled mushrooms, peas, and fresh onions.
Season to taste with salt, lemon juice or vegetable oil.

Marinade salad

The only non-marinated ingredient in this dish is potatoes. It must be boiled in advance and cooled; 1-2 tubers will be enough.

Talking bugs (Clitocybe) belong to the row family and have the fourth category. Today, more than two hundred and fifty species of talkers are known, sixty of which are found in our country. Among them there are edible, inedible and even poisonous, causing severe poisoning. Therefore, you need to very carefully study their individual characteristics, by which you can distinguish one from the other. And make the first gatherings together with people who are well versed in them.

Description of edible species

Not every mushroom picker collects even edible types of talkers. This is explained by the fact that many of them have a specific taste and smell, which often become even brighter during heat treatment. But some people even like it. The most common types of talkers include those listed below.

Gray

The caps of young gray or smoky talkers (Clitocybe nebularis) have a convex shape, which then develops into a flat shape with folded edges and reaches a diameter of up to fifteen centimeters. Its light gray surface is covered with a dirty white coating. Thick legs the color of the cap grow up to ten centimeters in height and have a thickening at the bottom. The white, thick, loose pulp has a fruity aroma that intensifies when cooked.

Nettle thickets are a favorite place to grow, which is why the gray talker is popularly nicknamed “nettle.” It is considered a conditionally edible mushroom.

Redhead

The red or bent talker (Clitocybe geotropa) initially has a bell-shaped cap; in adult specimens it becomes funnel-shaped with a bump in the middle and thin bent edges. Its diameter ranges from four to twelve centimeters. The surface of young mushrooms is characterized by a reddish color and shine, then it fades to almost white, covered with brown spots and becomes matte. The legs grow up to fifteen centimeters in height and up to three in diameter. They have light white pubescence, a light yellow color and thickening at the base.

Gigantic

The giant talker (Leucopaxillus giganteus) is practically the largest of these mushrooms. Its fleshy, hemispherical caps grow up to twenty-five centimeters or more in diameter. Over time, they become like large funnels. Their cream color is gray shade in the center. Dense light gray or brownish legs reach ten centimeters in height and up to three in diameter. This type mushrooms have virtually no odor, the taste is bitter, intensifying as they grow.

Voronchataya

The funnel talker (Clitocybe gibba) has a thin cap with a diameter of no more than eight centimeters. It already initially has a prostrate shape, which quickly takes on the appearance of a not large, but deep funnel of a yellowish-brown color. The narrow, cylindrical legs, about five centimeters high, are the same color as the caps. The mushroom is edible only when young, then it becomes too harsh, and also has a smell reminiscent of perfume.

Fragrant

The fragrant, fragrant or aniseed talker (Clitocybe odora) has a thin but fleshy cap up to seven centimeters in diameter. Its surface is characterized by a very original bluish-green color, the plates are slightly lighter. Thin legs, the color of the plates, grow up to five centimeters in height, have a cylindrical shape, thickened towards the bottom. The gray pulp has a sharp anise smell, which only intensifies with heat treatment.

Clubfoot

The clubfoot talker (Clitocybe clavipes) is the most recognizable of all the others due to the shape of its leg, which thickens quite strongly towards the base and resembles a club. The mushroom caps, gray or brownish-gray in color, are quite miniature, and have a diameter of no more than six centimeters. In young specimens they are convex, and over time they become flat with a small bump in the middle and acquire a white border along the edge. Yellowish plates extend onto legs that grow up to ten centimeters high and up to one and a half centimeters wide.

Description of inedible and poisonous species

Simultaneously with the edible talkers, inedible and poisonous species begin to appear in forests and groves. Some of them can not only cause significant harm to health, but also become deadly for people with poor health.

Inverted

The inverted or reddish-brown talker (Clitocybe inversa) has a concave cap from five to ten centimeters in diameter, its edges are smooth and curved downwards, and the surface is colored grayish-red or reddish-brown. The cream-colored plates develop onto curved, hard, reddish legs up to six centimeters high and about two centimeters in diameter. The thin flesh of the inverted talker is slightly lighter than the cap and is distinguished by great fragility, hardness, tart taste and pungent odor. The mushroom is inedible.

Wax

All parts of the waxy, grayish or leaf-loving talker (Clitocybe cerussata) are white or slightly grayish in color. The diameter of the cap reaches eight centimeters. In young mushrooms it has a bell-shaped shape, and with age it looks like a wide funnel with a large bulge in the middle and wavy, pubescent edges. The legs are cylindrical in shape with a thickening at the base, growing up to five centimeters in height and no more than one in width. Taste qualities and the aroma are quite pleasant, so you need to be especially careful when collecting, since the mushroom is very poisonous.

Whitish

The whitish, reddish or grooved talker (Clitocybe dealbata) is a very small fungus. Its initially convex caps, about four centimeters in diameter, white or grayish in color, eventually acquire a flat shape and a reddish color. They have wavy edges and a smooth, shiny surface that becomes sticky when wet. The legs are cylindrical in shape and grayish-white in color, thicken towards the base and reach five centimeters in height and up to one in diameter.

Orange

The orange talker or false chanterelle (Hygrophoropsis aurantiaca) has a funnel-shaped cap of brownish-orange color with a diameter of up to six centimeters, its edges are smooth and tucked. Thin plates false chanterelles are located very often, matching the color of the cap. The orange legs have a height of five centimeters and a width of one. The color of the bitter pulp is white, its smell is quite unpleasant. The mushroom is inedible.

Places of growth

Talkers prefer temperate zone our country, Siberia and Primorsky Krai. They can be found in any deciduous or coniferous forest, as well as in meadows and fields. Edible species usually located in large groups, which form rows or rings. Inedible and poisonous often grow in single specimens. Fruiting begins in July and can last until November depending on the location of growth.

Preparing talkers

Govorushki can be fried, salted, pickled and added to a variety of dishes. But before that they need to be boiled for at least half an hour.

Rice with vegetables and talkers