2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
If you are a fan of "silent hunting" and often visit the forest, then most likely you have come across mushrooms that grow on tree trunks more than once.
Did you know that there are edible ones among them? Most likely not, because we usually bypass such mushrooms. Their appearance is repulsive, and it’s much more pleasant to collect milk mushrooms, boletus and boletus! Well, in vain, a very tasty and he althy specimen can be caught on tree trunks - liver fungus. Why does it have such a name? Yes, because visually the fungus is very similar to the animal's liver and even "bleeds" on the cut. Now we will take a closer look at all its useful and medicinal properties, as well as learn how to cook it.
Liver mushroom
It usually grows on stumps and trunks of deciduous trees, mainly on oaks and chestnuts. It likes a warm temperate climate, so it is only found in places where there is a short, non-cold winter. The mushroom cap can be light red, dark orange or maroon. The leg is beveled, unexpressed, often it is not even visible. The skin is rough to the touch and slightlywet. The mushroom is shaped like a liver or tongue, its length on average ranges from 10 to 30 cm, thickness - 6 cm. The flesh is fleshy, juicy, but at the same time dense. Liver fungus is rich in vitamin C. In addition, it contains proteins, carbohydrates, minerals, vitamins PP and D, phosphorus and water, which are so necessary for the human body. It is best to use young specimens for food, as the old ones are bitter and rather tough.
Liver mushroom. Cooking
As you already understood, the liverwort can be eaten. This mushroom is fried, boiled and stewed. Some even manage to make meatballs out of it. Let's look at a few cooking options.
Fried liverwort. Rinse the mushrooms well, remove the skin. Put them in s alted water, bring to a boil and cook for another 20-25 minutes. Then throw the mushrooms in a colander and rinse. Now we cut them into pieces and send them to a hot frying pan. If necessary, you can still s alt. Saute mushrooms for 20 minutes. Don't forget to stir. Then add finely chopped onion and fry for another 10 minutes. If desired, you can put mayonnaise or sour cream. Bon appetit
- Cutlets from the liver. First, soak the mushroom for several hours in cold water. This is done in order to remove excess acid. At the same time, the water in which the mushroom will be soaked must be periodically drained and replaced with a new one.
Then boil it for 20-25 minutes. Cool and grind in a meat grinder. In the minced meat, add onion, egg, s alt and pepper. Now we form cutlets, roll them in flour and fry in a hot frying pan until cooked. Bon appetit!
Well, now you know what liver fungus looks like, how to cook it and what useful properties it has. But it is worth noting that, like any other product, it has its contraindications. Liver mushroom should not be eaten by those people who have problems with the gastrointestinal tract, liver and kidneys. Also, nutritionists do not recommend using it in the diet of preschoolers.
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