Description of the liver mushroom and recipes for pickling it (+19 photos)

Every mushroom picker has encountered at least one of the most unusual mushrooms growing on tree trunks in our forests. Most often, they are ignored or ignored altogether. Few people know that there are several varieties of tinder fungi that are considered edible and have high nutritional value. One of these is the liverwort, also known as the "mother-in-law's tongue," or the common liverwort.

The liverwort mushroom gets its name from its appearance, as the fruiting body is described as being very reminiscent of an animal's liver, which is clearly visible in the photo.

Characteristic features of liver fungi

The liverwort is the only member of the genus Fistulina. In general, it resembles a fruit from the family of polypores, of which the mother-in-law's tongue is a distant relative.

Appearance and photo

The common liverwort lives on tree trunks and leads a parasitic life, sucking sap from the wood. Its shape resembles a cattle hoof, which often deters mushroom pickers.

In appearance, the mushroom is very similar to raw animal liver, and where it is cut, it even begins to "bleed," which is clearly visible in the photo.

Structure and species differences

The fruiting body ranges in size from 10 to 30 cm, and its thickness can reach up to 6 cm. The mushroom is fleshy and dense, and can be sessile or have a thick, small stalk that develops laterally. Sometimes the stalk can be embedded in the soil, but most often it is attached to the trunk.

The young fruit is tuberous, approximately 5 cm long, resembling an ox tongue. As it grows, the mushroom becomes wider with pointed edges. The surface is moist and brown or red in color. The rough skin of more mature specimens becomes gelatinous.

The flesh of the fruiting body is quite dense, fleshy, and juicy. It has a dark red hue with visible light veins. The radially fibrous flesh resembles liver or raw meat. The fruit has a faint aroma, with fruity notes. The taste is slightly sour, sometimes with a bitter aftertaste.

The hymenophore of this species has an unusual structure. It consists of small, individual tubes that can be easily separated. In young fruits, the tubes are difficult to see, but with age, the layer reaches a thickness of 1-1.5 cm. The surface is porous and moist. Droplets of reddish liquid can often be seen on the straw-yellow or pink surface. When pressed, the color changes to a brownish-red.

The spore powder ranges in color from pink to reddish-brown to white. The spores are round and reach 4.5 x 5 µm in size.

Ecological characteristics and distribution

The liverwort fungus is a parasite and destroyer of trees, as its presence triggers the development of brown rot in the heartwood. It parasitizes the fruit of older trees, most commonly chestnuts and oaks. It can also grow on other deciduous trees and even stumps. The fruiting body is annual and forms near the root system or on the lower part of the tree. Mushrooms can grow singly or in small clusters.

Liverworts thrive in warm weather after a good rain. This is not a very common species, so finding one is rare. Hunting is possible from late July until the first frost. Look for the mushroom in oak or mixed forests.

Consumption

Liverwort belongs to the fourth food category. It is recommended to harvest only young specimens, as older fruits are tough and bitter.

Rules and conditions of collection

The mushroom begins bearing fruit in mid-summer. In warmer regions, this species can be found even in November, but it generally grows until October. Its growth is unsteady, and crop failures are common. The liverwort thrives on weakened and old deciduous trees.

It prefers a moderate, warm climate, so it should be sought in regions with short and relatively mild winters. In European countries, Belarus, and some regions of Russia, this species is listed in local Red Data Books, as it is considered quite rare.

Unlike most mushrooms, the liverwort has no false or poisonous lookalikes, so even inexperienced mushroom pickers can collect it. Among forest dwellers, there is no other mushroom that resembles the liverwort, except for the mother-in-law's tongue.

Useful properties and restrictions on the use of liverworts

This unusual mushroom is not only edible but also possesses a host of beneficial properties for the human body. It contains the following elements:

• proteins;
• ascorbic acid;
• vitamins PP and D;
• phosphorus;
• minerals;
• carbohydrates.

Only young specimens should be eaten. Mature specimens are bitter and can absorb environmental toxins. People with intolerances to the fruit, chronic gastrointestinal diseases, or liver or kidney disease should exclude these fruits from their diet. This product is contraindicated for children under 5 years of age.

Processing and cooking options

Preparing liverwort mushrooms is fairly simple. Before cooking, soak them in water. The soaking time depends on the mushroom's age—the older it is, the longer it should be soaked. Young mushrooms need to be soaked for several hours, while mature mushrooms need no more than a day. After this process, remove the slime from the caps and rinse them under running water.

Mother-in-law's tongue is used to make cutlets, caviar, and soups. It can be boiled, fried, dried, or preserved in jars for the winter. Here are some popular recipes:

• A very common way to cook liverwort is frying it in a pan. To prepare it, prepare 2 kg of mushrooms, an onion, vegetable oil, and salt. The frying recipe is quite simple:
  • Place the prepared fruit in a saucepan and cover with salted water. Place the pan on the stove and cook over medium heat for 20 minutes.
  • the boiled mass is drained into a colander, washed and cut into pieces;

    

  • the onion is peeled and cut into half rings;
  • Place the mushrooms in a preheated frying pan and fry for about 20 minutes, stirring regularly;
  • After the moisture has evaporated, add the onion and fry until tender. Add salt and pepper to taste.

  Fried mushrooms are often seasoned with sour cream or mayonnaise. Liver mushrooms are an excellent accompaniment to potato dishes.

• Liverwort can also be used to make delicious cutlets. To do this, soak the harvested fruit in cold water. This will remove excess acid. Soak the fruit in the water for several hours, remembering to change the water periodically.

  

  The soaked mushrooms are simmered over low heat for about 30 minutes. The mushroom mixture is drained in a colander and rinsed. After cooling, the mushrooms are ground in a meat grinder. Salt, pepper, egg, and onion are added to the resulting mixture. Form the minced mixture into patties, coat them in flour or breadcrumbs, and fry until done.

Methods for pickling liverworts

Liverworts can be used not only in first and second courses, but also pickled, salted, and dried for winter. Before pickling, the fruiting bodies require a long heat treatment. Boil them three times for 20 minutes, each time in fresh water. The final boil should be in lightly salted water. For a 0.5-liter jar, use the following ingredients:

• boiled mushrooms;
• 1 teaspoon each of rock salt and sugar;
• 1 tbsp. table vinegar;
• 4 allspice peas;
• 2 hot peppers;
• 1 bay leaf;
• 0.5 tsp grainy mustard.

You can add a clove of garlic and a piece of horseradish root to each jar. Place the spices, sugar, and salt in sterilized containers. Ladle the hot mushroom mixture into the jars and pour boiling water over them. Add 1 tablespoon of vegetable oil to each jar. Roll up the jars and keep them insulated. After cooling, transfer the marinade to a cool, dark place.

Answers to frequently asked questions

By following all the cooking instructions for these unusual mushrooms, you can create a wide variety of dishes that will add a unique twist to an ordinary dinner. Even beginners can pick liverworts, as they're impossible to confuse with other mushrooms.