Few people know that scaly mushrooms are edible mushrooms.
In the wild, you can recognize these tasty but underappreciated mushrooms by the unique patterns on the cap.
Read more about this interesting mushroom. Learn to recognize it, clean it and prepare it!
What is scaly?
This is an interesting fungus that grows on dead hardwood trees. It is easily recognized, thanks to the light and dark brown patterning of the hat, which looks like finely drawn scales.
Adult mushrooms can grow up to 60 cm in size.
How to recognize the scaly disease?
- These mushrooms grow in the period from April to October.
- It grows both on living and dead trunks and stumps. Most often on walnut trees, willows, poplars, beeches, lindens and maples.
- The hat can grow up to 60 cm in size and is shaped like a semi-circular fan. It is yellow or ocher in color and is covered with dark brown scales.
- The pulp of the mushroom is whitish and does not change color when cut. The texture is meaty, with a floury taste and cucumber aroma.
- Only young mushrooms are edible, from which soups, schnitzels or stir-fry are most often prepared.
Health benefits of illness
These mushrooms are an excellent source of protein and other elements such as vitamins B complex, C and D, as well as essential minerals such as iron, phosphorus, potassium, copper and selenium.
They are also low in sodium, fat and cholesterol, making them a great health food.
Sorrels are also high in antioxidants. For this reason, eating these mushrooms can help your body prevent tumors and cancer. These antioxidants can also boost your immunity against common illnesses like colds and flu.
These mushrooms are also rich in fiber, making them great for supporting a healthy digestive system.
Adding these mushrooms to your daily diet can help manage blood sugar, lower cholesterol, regulate blood pressure, and improve your overall cardiovascular health.
Recipes with scaly gorse
| These mushrooms have a distinct aroma and a pleasant taste that resembles watermelon. They taste best when they are young and tender |
| When you pick mushrooms, wash and clean them immediately before cooking. Discard any parts that are corky or stiff |
| Older mushrooms can be used to make soup meat base or vegetable stock, but their pulp can no longer be eaten because it is too hard. Prepare this quick and easy eintopf , where the taste of the sausage will stand out |
| Choroshes taste best baked or sautéed. You can also cook them and add them to stews and soups. Add them to these turkey stew recipes , it’s a treat |
| They can also be dried and ground into a spice powder. You can use this spice to enhance the flavor of soups, sauces, bread and even tempura batter |
| Mushrooms are best cut into slices and fried in a pan. Cut the mushrooms into thin slices and fry them in a little oil, salt and pepper. The taste is light and earthy, mushroomy and fresh |
| You can also thinly slice them, dry them and eat them as crispy chips |
Storage
Store the pods in the refrigerator, but to be safe, use them within two days.
A great way to preserve these mushrooms without drying them out is to thinly slice them and pickle them.
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