Description and features of the collection of one-barrel mushrooms in the Crimea (+20 photos)

Despite the fact that one-barrel mushrooms live throughout the southern territory of Eurasia, most often they can be found in the Crimea. This is a special variety that has many names and differs from other fruits in its habitat, which often puts beginner mushroom pickers at a loss. Due to the fact that they belong to the family of oyster mushrooms, this mushroom is called the steppe oyster mushroom or chanterelle, one-legged hoofed duck, duck, although this species has its own characteristic features.

Characteristics of single barrel mushrooms

Despite the fact that single barrels have pronounced characteristic signs, they can be confused with inedible and even poisonous fruits, so you should be extremely careful when collecting them.

Appearance and photo

The fruit has a wide (from 4 to 30 cm) flat-convex hat with a curled edge. Old individuals can be distinguished by funnel-shaped and smooth skin of the hat. Due to the shape of the hat, inexperienced mushroom pickers can confuse a single barrel with a fox. Color changes from gray (or white) to yellow during the life of the fetus.

The leg is smaller than the cap, has a shape narrowed to the base and white or brown in color. The age of the fetus can also be estimated by the very cobwebby, cotton-like inside of the leg. Due to the fact that it is too small, it is often not visible and the impression may appear that the fungus grows even without it.

Morphology

A single barrel has rare but fairly wide plates. Her pulp is white, quite dense. Old fruits lose the elasticity of the pulp and it becomes loose. The fruits have a pleasant, mild mushroom smell. One-barrel is often called the most delicious mushroom from the family Veshenkovyh. For the development of spores, grass is required, which explains the place of distribution of fungi.

Place of distribution in Crimea

Mushroom pickers advise to go for rich harvest to the valleys near Mount Demerdzhi, Bakhchisarai forests, steppes near the estuaries Donuzlav and Sasyk. In addition to the Crimean region, single barrels can be found in the Lower Volga region.

From the other varieties of the oyster mushroom family, single barrels differ in their rather specific place of growth - they love the grassy cover of the steppe. If all the other mushrooms grow, usually under the trees, single barrels can be found in open, wet areas. In a period of severe drought, you can not look for them, because, despite the steppe range, they are very fond of water.

Eating

Single barrels can be eaten and even more so - they are quite valuable for cooking. Mushroom pickers believe that these fruits are the most delicious among all members of the family and therefore are very popular. In addition, this variety contains a large number of useful substances.

Can be used for drying, pickling, cooking a variety of dishes. Please note that old mushrooms can only have hats. The legs become rougher with age, sometimes you even have to clean the junction of the knives and hats.

Terms and conditions of collection

Single barrels bear fruit almost all year, starting in April and up to November. In particularly warm years, fruits can grow even in early March, so when you go to the forest you can almost always find them.

Difference from false, inedible mushrooms

Most often in the gathering places you can find false mushrooms, pale grebes and fly agarics. Mushroom pickers advise not to put the entire crop in one basket and not to rush to collect everything that they found in the clearing, because inedible mushrooms grow in isolation from others.

You can distinguish an edible fruit by the growth method: unlike many other edible and poisonous mushrooms, a one-barrel grows in groups and quite often the legs of the fruits are either as close to each other as possible or even grow together and it seems that the fruit has several hats at once. This is the surest sign of this delicious fruit.

Useful properties and restrictions for use

Single barrels are valuable not only for their taste, but also for their high content of nutrients. By the number of vitamins and amino acids, representatives of this variety are close to meat and dairy products. The only representatives of vegetables that contain more protein than single barrels are legumes.

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Eating fruits can also help cope with these diseases and conditions:

• reduced immunity;
• atherosclerosis;
• high cholesterol.

Single barrels contain a huge amount of vitamins (especially group B), antioxidants, and beneficial acids. Their effectiveness in the treatment of anemia has been proven; it can be used to influence the symptoms of liver, kidney, and eye diseases.

The mushroom has a unique tonic. Some athletes use single barrels to receive a dose of energy before the competition, as a natural alternative to doping drugs. Like other mushrooms, single barrels do not include in the diet of children, pregnant women, nursing women, patients with gastrointestinal tract pathologies.

Recipes and cooking features

The most common and easiest way to make single barrels is to marinate. To do this, it will be necessary to rinse and clean the fruits of the earth, sand, grass residues. After this, water should be boiled - mushrooms should be filled only after boiling. On average, they need to be cooked no longer than 30-40 minutes, while occasionally stirring and removing the foam. The recipe for marinade for steppe mushrooms is very simple.

For cooking, you need such ingredients (with the expectation of 1 liter of water):

• 3 teaspoons of vinegar;
• 2 tablespoons of crystalline sugar and salt;
• a pair of bay leaves;
• pepper and clove to taste.

As soon as you see that the fruits have settled on the bottom of the pan, they can be removed from the heat and put into jars, immediately pouring with a pre-prepared marinade. Then roll up the cans and put upside down, wrap.

You can also cook delicious hot sandwiches, which are suitable for a gourmet breakfast, an addition to soup, or as a snack on the festive table. To prepare a dish, you need to take:

• slices of white bread or loaf for toast;
• a small amount of cooking oil for frying.

Filling:

• smoked bacon;
• onion;
• mushrooms (about 200 g);
• hard, melting cheese (100-150 g is enough);
• sour cream and spices (salt, pepper, etc.) to taste.

Cut all the ingredients for the filling and fry them over medium heat until cooked. At the end of the frying, add a little sour cream to make the appetizer tender.It remains only to cut the bread and put the filling on it, sprinkling it all tightly with grated cheese.

Next, place the sandwiches in a preheated oven and leave there until the cheese melts. The appetizer is served hot on the table, for aesthetics you can decorate with several sprigs of parsley or other herbs to taste.

Answers to widespread questions

In the process of preparing one-shot barrels, housewives often have difficulties. We have collected the most frequently asked questions and answers of experienced chefs:

Single barrels are common in the southern regions, most of them in the Crimea. The species bears fruit for a very long time, and the main criterion for productivity is good humidity at the place of species growth. A distinctive feature of the one-barrel variety is that they live in an open area, in the steppes, and not under the crowns of trees.

This variety is considered one of the most valuable not only because of its taste characteristics, but due to the large number of nutrients. Single barrels are used in the treatment of many diseases, eaten in pickled, dried, fried form. They can be used to cook many everyday as well as gourmet dishes.