Description of the mokruha mushroom and what it looks like (+25 photos)?

The Mokrukha mushroom often goes unnoticed during foraging. Its unassuming appearance and slimy coating on the cap confuse many mushroom pickers. However, these fears are unfounded: the fruits have a piquant flavor and are beneficial. The Mokrukha spruce (or pine) mushroom stands out among other mushrooms, as can be seen in the photo, and a detailed description will help you avoid picking the right one. The family also includes other species considered edible and conditionally edible.

Characteristic features of the spruce mushroom

Pine moss most often grows in small clumps in forests. It is distinguished by its permanently wet cap.

Appearance and photo

The mushrooms are medium-sized. Young specimens are light-colored, with a generous amount of sticky mucus. The mokrukha mushroom has sparse and fairly dense partitions, through which the light-colored flesh can be seen.

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Structure and species differences

Wet mites are divided into several types, but their structure is similar:

1. The cap can vary in color depending on the species. Most have a muted brownish hue. The diameter can range from 6 cm to 14 cm. The top is covered with a layer of mucus, and the skin is soft and easily peeled off. Young mushrooms are convex, while older mushrooms have a flat cap.
2. The stem is 10 cm to 14 cm tall. The color darkens when pressed. There is a mucus pad where it connects to the cap. With age, the stem darkens, eventually becoming black.

   

   

   

   

   

   

3. The gills are spaced well apart, allowing the flesh to be seen. Young specimens have a lighter color, which changes with age. The gills are quite thick and dense, covered in mucus.
4. The flesh can be pink, yellow, or white, depending on the species. Older mushrooms have a grayish flesh. The aroma is difficult to detect. The taste is slightly sour.

Place of distribution and collection rules

It is found in the northern region of the Eurasian continent. In Russia, the spruce moth grows throughout the forest zone. The most common spruce moth grows near spruce and pine trees in coniferous, deciduous, and mixed forests. It is found in thickets and near moss. Sometimes it can be found near birch or pine trees. It can be found in absolutely any forest. It is absent only in the north and far south of Russia.

Chickweed can be found in plantings and pine forests from early summer to mid-autumn. The best time to harvest is the second half of September. Inspect calcareous soil and elevated areas; the mushrooms may be hiding among groups of boletuses.

The mushroom should be cut off at the center of the stem, and the remainder should be covered with pine needles or leaves. Avoid picking mushrooms that grow near roads, chemical plants, or military training grounds.

Consumption

This mushroom is classified as edible category 4, so it can only be eaten after 15 minutes of boiling. Only young specimens are safe to eat; older specimens accumulate a toxic substance. The fruit can be pickled, dried, salted, fried, and boiled. The flesh has a rather pleasant aroma and taste. It should be borne in mind that during the heat treatment the color of the mushroom changes.

Distinction from false, inedible mushrooms

Some species of scaly-sided mushrooms visually resemble goat's-head mushrooms and butter mushrooms. There are no poisonous mushrooms, so a mistake during picking won't have dire consequences.

There are special features that will help distinguish Mokrukha from similar mushrooms:

1. Rare white plates under the cap, which darken near the stem.
2. The presence of a pronounced mucous layer in young specimens.
3. Old specimens have a thin ring of mucus on the top of the stem.

Types of pine mosses and their descriptions with photos

The plant is divided into five species, each with its own distinctive characteristics. The spruce (pine) mokruha is considered the most popular and widespread. It has a gray-brown cap, sometimes with a slight purple tint. Its diameter is approximately 12 cm.

Pink mullein requires particularly thorough boiling before consumption. Features:

1. The cap reaches 6 cm in diameter, is pinkish-gray, and has wavy edges. The center is lighter than the edges. Young mushrooms have a convex cap, while older mushrooms have a flat cap.
2. The stem is no more than 5 cm long. The underside is pale pink. The stem is white in young mushrooms and purple or gray in older ones.
3. The plates are sparse and thick, covered with mucus.

The purple rhododendron is a rather rare member of the family. Despite its name, it only acquires its color under the scorching sun. Characteristics:

1. The glossy cap is about 14 cm in diameter and reddish-brown or lilac in color. The margins are curved inward.
2. The stem is about 10 cm long. Its curved shape resembles a cylinder. The color matches the cap.
3. The arcuate gills are easily separated from the cap. They are lilac or purple in color and darken to black over time.
4. The pulp is fleshy and fibrous. It's yellow inside, but turns red when exposed to air.
5. Insects often eat this type of mushroom. It's worth inspecting it carefully before bringing it home.

The spotted mullein is visually distinct from other species. It must be soaked and boiled before consumption.

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You can recognize it by the following features:

1. The cap has dark brown spots. Where damaged, it turns red.
2. The white plates are spaced widely apart and darken over time.
3. The stem is dark, dense, and curved. It has characteristic yellow spots. At the junction with the cap, there is a slimy film that later develops into a ring on the top.
4. The flesh is yellow or white.

The felt mokruha gets its name from the hairs on its cap. It has the following characteristics:

1. The cap is smooth with fine furrows along the edges. It reaches 10 cm in size.
2. The stem is smooth and matches the cap in color. There is a slight thickening in the middle.
3. The reddish-brown plates hang down the stalk. They are wide and spaced apart.
4. The dense flesh comes in various shades of ochre. It turns brown as it ages.

Useful properties, recipes and restrictions on consumption

Mokrukha strengthens the immune system and helps the body fight aggressive bacteria. Mushrooms improve memory, relieve fatigue, and improve overall energy. The product contains substances that promote blood renewal. Mokrukha's benefits will be especially noticeable for those suffering from insomnia, nervous system disorders, and frequent migraines. It also contains a natural antibiotic, which helps with viral infections.

You don't need to soak or thoroughly clean the mushrooms; simply rinse them thoroughly under running water. Be careful, as the slimy surface contains a lot of sand. You can cook them any way you like: they're delicious both boiled and fried. If you fry them, use a small amount of oil: the mushrooms release enough juice for a thorough cooking. Avoid simmering them for too long, as they'll become dry and tasteless.

This mushroom omelet is delicious and healthy. It's best made for breakfast; it's an excellent source of protein.

Ingredients:

• pine moss – 500 g;
• medium tomato – 1 pc.;
• chicken eggs – 3 pcs.;
• vegetable oil – for frying;
• greens – to taste;
• loosen - 1 pinch;
• salt – to taste.

Method of preparation:

1. Clean and wash the mushrooms, then cut into pieces. Simmer over low heat without oil to evaporate excess moisture.
2. Add tomato and vegetable oil to the pan.
3. Lightly beat the eggs and baking powder with a hand whisk or fork. Pour the mixture into the pan. Stir the ingredients and add salt.
4. Cook over low heat for about 6-8 minutes. Garnish with herbs before serving.

This Korean-style side dish is ready in minutes and is perfect for a hearty snack:

Ingredients:

• pine moss – 500 g;
• Onion – 1 pc.;
• Korean carrots – 100 g;
• Sunflower oil – for frying;
• Salt – to taste;
• Ground black pepper – to taste.

Step-by-step preparation:

1. Wash and clean the mushrooms. Place them in a saucepan and simmer over low heat for about 10 minutes.
2. Drain the water and cut the pulp into small cubes. Fry in vegetable oil for 10 minutes.
3. Chop the onion and add it to the pan. Simmer for 3-4 minutes until translucent.
4. Combine the carrots and fried ingredients in a suitable bowl. Serve cold.

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Answers to frequently asked questions

When prepared correctly, Mokrukha is very healthy and delicious. It's easy to recognize this species among other mushrooms; there are no lookalikes. Eaten in moderation, it's a good source of protein and vitamins.