Chefs rank it among the most delicious types of mushrooms you will ever taste! The cherub not only has an interesting coloring, but also an interesting growing season in which it grows!
Read more about this unusual mushroom and find out how to safely identify it and vice versa, what mushrooms are similar to it and what to watch out for!
In our article you will also find a lot of tips on how to prepare them and one easy but delicious recipe!
What is a chiropractic?
It is a beautiful and delicious mushroom that is highly sought after by gourmets all over the world.
This type of mushroom grows from November to February and you will find it growing mainly from the wood of oaks, junipers or cedars. Blackheads like the cold and will start to appear when the temperature drops below -8 degrees.
They have a strong mushroom aroma and their body has a firm fleshy texture that absorbs water well.
General signs of ringworm
- We find them especially during the autumn and winter months.
- They grow in hardwood under oaks and near junipers and ash trees.
- Chiruves have a classic “mushroom” shape: a simple hat, a thick leg, tight petals. They have no ring or veil around the stem.
- The hat is a smooth lavender purple, reminiscent of suede.
- It will NEVER be slimy or sticky .
- Their hats are often beige to purple. As the mushroom ages, the edges of the hat curl and appear shiny and iridescent when exposed to light.
- The lavender color can also be found under the petals.
- These mushrooms do not grow in large groups, rather we find a larger number of them spread freely in space.
- They do not grow in bundles or on dead wood.
- Spores are one way to be sure you have an edible spore. When you cut the cap off the mushroom and place it skin side down on white paper – the spores should be light in color, whitish, dull pink to pinkish beige . Their poisonous counterpart has darker, rust-colored spores.
How do green tea taste?
Their flavor is said to be mild and they have a great chewy texture if left whole or in large pieces.
Types of edible chervil
- We can find it mainly in grassy places, such as gardens or parks, but also in deciduous forests
- Her hat is fleshy and firm, colored in shades of cream to light ocher
- The petals are white
- The pith is fleshy and firm, white to creamy white in color.
- Its smell and taste are reminiscent of ground flour
- These mushrooms are edible and ideal for white sauces and ox eyes
- It grows in deciduous and coniferous forests, from September to December
- The cap is bald and in young mushrooms, especially in the wet season, deep purple to blue
- In old age, the hat turns brown
- The color of the petals changes with age as does the color of the hat
- The leg is light blue
- The pith does not change color after cutting and is still purple with a fleshy texture
- It is an edible mushroom, but it needs a longer heat treatment
- We can find it in grassy areas of meadows, meadows, gardens and parks
- It grows in the period from September to December
- The hat is smooth, cream colored and later brown
- The peels are creamy and brownish
- The pith does not change after cutting and remains firm, fleshy and beige
- It has a mushroom smell and a pleasant taste, which is mainly used in salty pickles and pickled dishes
- We can find it in coniferous forests
- The cap is shiny, stringy, sticky and greenish yellow with purple highlights
- The petals are slightly yellowish
- The pith is gray and unchanging
- This is an edible mushroom ideal for cooking in butter, soups and sauces
- We can find it in gardens, parks, orchards in the period from June to October
- The hat is flesh-colored, so it is pinkish to pinkish brown
- Her leg is white to pinkish white
- After cutting, the eyelash of the mushroom does not change and remains pinkish
- It is an edible mushroom, but because of its small stature, it is not often used
- We can find it in well-fertilized soils, when it grows from August to December
- The hat is up to 8 cm wide, with a blue to purple color
- The petals are thick pink in color
- The pith is fleshy, white to grey-purple, does not change its color in cross-section
- It is an edible mushroom that is very similar in taste to the purple champignon. It is most often added to meat dishes.
How to recognize poisonous species
- The Cortinarius or Spider Mushroom has a slimy, much more purple hat.
- You’ll see a rust color around the leg that matches the color of the rust spores that fall from the pods under her hat.
- Under the veil of the cap you will find “cobwebs”.
- It is important to do a spore test (see above) – spore spores are pale pink to white and spider mite spores are rust colored.
Which tea tree is poisonous?
- Chirůvka zelanica
- Purple sulfur yellow
- Soap bar
- Bright orange
How to grow sedums?
At home, you can grow them in your garden on compost.
To grow them, you need mushroom spores, which can be bought in specialized stores or larger garden centers.
How to prepare green tea?
Like some other mushrooms, they must always be thoroughly cooked and never eaten raw. It is always important to cook mushrooms before eating to break down the chitin. Uncooked mushrooms can cause allergic reactions in sensitive individuals
|Instead of cooking them with garlic, try shallots|
|They are good in a cream sauce, but also cooked alone in butter with spices|
|Young mushrooms are best cooked whole or cut into large pieces to preserve their structure|
|Avoid too much seasoning and go for simplicity|
|You can add them to a cream sauce or sauté them in butter (try one of these delicious sauces )|
|They’re great with eggs on breakfast toast (or learn how to make a delicious ciabatta and make these great bruschetta recipes, we suggest)|
|They have a strong flavor, so they combine well with garlic, leeks or onions (try adding them to this delicious hash )|
|These mushrooms can be preserved in olive oil or white vinegar after blanching|
|Place the mushrooms in a pan without oil, turn the heat to medium low and sauté until the mushrooms release their water. When the pan starts to look dry, add butter or fat, salt and other seasonings, such as chopped shallots|
|Whole or halved, young mushrooms are excellent in pickles|
|They are also good in soups or stews and almost anywhere you would use other mushrooms|
Recipe for fried cranberries
- 500 g of cranberries
- 250 g breadcrumbs
- 60 g chives, finely chopped
- 60 g parsley, finely chopped
- 60 g tarragon, finely chopped
- 100 g parmesan cheese, grated
- 250 g plain flour
- 3 eggs, beaten
- 100 ml extra virgin olive oil
- 1 lemon, cut into wedges
- Cut off the legs of the mushroom near their hat
- Cut larger mushrooms lengthwise into thicker slices
- Mix the breadcrumbs, herbs and Parmesan.
- Season the mixture with salt and pepper and mix well
- Coat each piece of mushroom in flour and one by one, coat in eggs and breadcrumbs
- Heat the oil in a pan and lightly fry the mushrooms on each side until golden
- Cook for about 45 seconds on each side
- Transfer them to absorbent paper and let the excess oil drip off, sprinkle with a little salt
- Serve them still hot with lemon wedges.
Blueberries can also be dried or dehydrated in a food dehydrator, which is the best way to preserve them if you have a large crop. Dried mushrooms can be used in soups, stews and sauces.