Stitch mushrooms are edible or not. Morels and lines are the first spring mushrooms. Toxicity and ingestion

Lines (lat. Gyromitra) - a genus of marsupial mushrooms that appear in early spring and in August-September. Their appearance is original: it resembles a crumpled sheet of brown paper or half a walnut. This does not contribute to the popularity of eating lines in food, as well as the content of the poison. Toxins disappear during the cooking or drying process, therefore, representatives of the genus Gyromitra are defined by scientists as conditionally edible. There is also information about the use of lines in traditional medicine.

Lines - a genus of marsupial mushrooms that appear in early spring and in August-September

The fruit body of the line looks unattractive: it is chaotically dotted with deep wrinkles and clumsy folds. The whole mushroom, together with the stem, is often asymmetrical. The surface of the cap is velvety in appearance. Its color can be varied: yellow-brown, brown and red-chestnut. The hue depends on the type and age of the fungus, growing conditions and climate.

Lines inhabit the territory of Eurasia and North America, located in the Northern Hemisphere. The most "southern" specimens are registered in Mexico. Mushrooms prefer to grow in pine forests, where there are rotten stumps - a source of organic matter from decaying wood.

Experience proves that specimens growing in Western Europe are more dangerous than "natives" from Eastern Europe. In Italy, due to the risk of severe poisoning, the sale of lines has been declared illegal.

How to distinguish a poisonous line (video)

Stitch types

Biologists described 3 types of lines. They are similar to each other, but differ in size, color, place and time of growth. Knowing this information, it is possible to determine which species was collected.

Traditionally chooses pine forests (rarely coniferous and mixed with a large number of pines). Often prefers sandy and sandy soils, as well as burnt areas. The time for collecting a line of ordinary falls on April-May. In different regions, the beginning of fruiting differs depending on climatic conditions: in warm spring, mushrooms appear immediately after the snow melts.

The diameter of the wrinkled brown cap is from 2 to 10 cm, and its edges are fused with the stem, forming a bizarre "bag", hollow inside. The leg itself is also dotted with folds and furrows, asymmetrical, often completely or partially submerged in the ground. It thickens closer to the ground, has a length of only 3 cm and is painted in light colors, sometimes with a pink tone.

Common (Gyromitra esculenta)

Giant (Gyromitra gigas)

The giant line is similar to the ordinary one, but, as you might guess, it differs from it in large sizes. So, the cap of some specimens grows up to 30 cm in diameter, although usually this figure is much smaller: 15–25 cm. The color of the mushroom also differs: in the “giant” it is lighter, often yellow-brown. Also, a giant line, although it gravitates towards coniferous forests, feels great next to birches.

Giant (Gyromitra gigas)

Autumn (Gyromitra infula)

The autumn view differs from its counterparts primarily in the time of fruiting. It starts in July, August and September. It grows predominantly in coniferous forests on the ground or rotting tree remains. The cap is 2-10 cm in diameter and has a saddle shape, often in the form of “horns” fused together. Coloring can be various shades of brown: from red chestnut to dark. The stem is higher than that of other lines: from 2 to 6 cm, although you can also find "overgrowths" with a stem of 10 cm.

Gyromitra unfula is not very popular with mushroom pickers: it is generally accepted that in the autumn variety there is a high concentration of toxic gyromitrins, which are difficult to destroy after prolonged processing. But there are also daredevils who use these lines for food. It is important not to forget: if you eat a mushroom raw, there is a big risk of getting into intensive care and dying.

Autumn (Gyromitra infula)

Medicinal and beneficial properties of lines

The main reason why the lines are used for medicinal purposes for the preparation of traditional medicine is the presence of valuable CT-4 polysaccharide in the composition of mushrooms. According to its properties, this natural substance is similar in effect to chondroitin, which is an aminopolysaccharide.

The role of the latter in the human body is very important: it is a building material, a source of regeneration and nutrition for bone, connective and cartilage tissue. It is chondroitin that directly affects the elasticity of cartilage, because it regulates their ability to be saturated with moisture. Also lines normalize local blood circulation, which is also useful for people with diseases of the musculoskeletal system. Folk healers claim that the mushroom helps with lung diseases and inflammation in the pancreas.

On the taste and edibility of line mushrooms

There has been a debate for a long time: is the line poisonous or edible. It is an undeniable fact that the composition contains gyromitrins - toxic substances that produce a hemolytic effect (destroying red blood cells) and depress the work of the central nervous system and gastrointestinal tract, especially the liver. Therefore, raw lines are deadly. The question of what percentage of toxic substances volatilize during processing remains open. Despite this, in some countries, including the former USSR, mushrooms are eaten because the lines are pleasant in taste and smell.

Features of collecting stitches (video)

Scope of lines

Lines are used in cooking and folk medicine. They are dried, canned and fried after boiling. For treatment, mainly mushroom tincture on alcohol is used. It is used both internally and externally.

How to prepare stitches

There are 2 ways to prepare stitches for consumption and make them safer for humans:

Digestion. After cleaning, the mushrooms are boiled for at least 20 minutes. Toxic gyromitrins are released into the water, so the decoction becomes poisonous. It must be poured out, and the lines are thoroughly washed in running tap water. Many mushroom pickers repeat the procedure twice for reliability. Then they can be fried and preserved, like other mushrooms.
Drying. In its process, gyromitrins evaporate from the fruiting bodies. True, in order for the poisons to completely disappear from the fungus, it will take either 6 months, or a catalytic effect of high temperatures.

Scientists say that none of the methods makes stitches as safe as edible mushrooms. It is very important to properly prepare them and eat them in moderation, making sure there are no contraindications. If you feel worse, you need to call an ambulance and tell the doctor about the meal.

Mushrooms lines in medicine

Lines are applied topically for diseases of the musculoskeletal system. We are talking about common arthritis, osteochondrosis, radiculitis, etc. The polysaccharide helps to relieve inflammation and regenerate tissues.

For bronchitis and pneumonia, tincture is used as a liquid for rubbing the patient's chest. The liquid can also be taken orally for diseases of the pancreas, a few drops a day (the dosage is prescribed by the attending specialist).

How to distinguish lines from morels

At first glance, stitches and morels are very similar, having a rumpled and baggy appearance. But the shape of the morels is ovoid or conical, while the stitches are irregularly shaped, similar to a walnut. The pattern on the cap of the morel often resembles a honeycomb, while in Gyromitra it is chaotic, with numerous and deep convolutions.

How to cook a casserole from the lines (video)

Contraindications and harm lines

minors;
pregnant and lactating women;
persons with individual intolerance;
patients with diseases of the cardiovascular system;
patients with gastrointestinal diseases.

It is better to start “tasting” the lines with a minimum portion in order to evaluate their effect on well-being. In 99% of cases, with improper preparation, symptoms of severe poisoning appear: epigastric pain, nausea, vomiting, diarrhea, fever, fainting.

Lines - spring and autumn - are not the simplest mushrooms. They require attention and a special approach. You can eat them only at your own peril and risk, which stops many mushroom pickers.

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I have been collecting lines for a long time, always and with great pleasure.
In the spring, these are generally the first and only mushrooms, and you really want "fresh meat". In the autumn - the lines grow, as a rule, in large colonies, picking up a basket is no problem. But the autumn ones are not so tasty, tougher, either dry them or make mushroom caviar - it turns out awesome.

I used to boil these mushrooms for a long time and twice, now once - about 20 minutes after boiling - this is quite enough - I checked it, and I wash it thoroughly. Place of collection - 20 km from Moscow to the east. Maybe somewhere the lines are deadly poisonous, but obviously not with us. All the old-timers have been collecting them for a long time and no one complains about their health. Moreover, this mushroom is still quite rare - well, you can eat three or four times a season, what kind of accumulation of poisons in the body is there. But vodka destroys the liver much more efficiently and faster ... and is found in our area, unlike lines all year round and in large quantities;)

Morels, unfortunately, are very few in our area (although, they say, there are places nearby that are rich in them - I’ll go for reconnaissance in a week), and the lines prefer to grow not at all in coniferous forests, but in mixed forests or in clearings. But the presence of half-decayed birches is a must.

The most delicious and fleshy - the lines are gigantic, they differ in light brown, almost yellow color of the cap, in size (I found somewhere around 10X15 cm, well, if you fit an oval into this rectangle, then this is the size of the cap) and in weight - they are denser, than a spring ordinary line and in structure and weight resemble a good cabbage. It does not boil down very strongly, it is fleshy and tasty, but the mushroom aroma is weak.
Yesterday, in one place 3x3 m, I found about 50 such mushrooms - of different sizes, with a total weight of 2 kg. They need to be cut as cruelly as possible from the side of the leg - they grow very quickly and in the pulp of the lower part of the leg you can find anything - from needles and small twigs to sand, which, if you are greedy and cut off less, it will be very unpleasant to creak on your teeth. ..

The ordinary spring line is cleaner, the stem and hat are so roundish with sinuous lines - almost empty, there is nothing special, when cooking, almost nothing remains of it - very thin hats. But it is this species that has a very pleasant peculiar mushroom aroma. Therefore, it is better to cook these mushrooms together - some have a taste, others have an aroma.

Dried stitches ordinary (both autumn and spring) grind well in a coffee grinder. It turns out such mushroom flour with a unique aroma - a great flavoring and aromatic additive to any dish. Keep it in a tightly closed jar, otherwise the smell disappears.

As for morels, I heard from knowledgeable mushroom pickers and read more than once that there is no need to boil them at all. But I would still boil from sin ... And I boil it when they come across.

The real morel and the conical morel grow from mid-April to the end of May in coniferous and mixed forests on fertile humus soil rich in lime in old fires, forest clearings, along forest roads, on the edges.

The morel cap grows abundantly mainly in aspen, linden and other forests with an admixture of aspen on loamy and sandy soil, in glades, edges, light forests from mid-April to the end of May.

Stitches

The ordinary line grows mainly in pine forests, in clearings, conflagrations, near roads, in glades, edges on sandy soil without sod at the same time as morels.

The giant line grows in birch or other forests with an admixture of birch, mainly on sandy soil rich in humus, at the same time as morels. They grow without hiding, they can appear on clearings where the snow has melted.

Lines are considered a deadly poisonous mushroom containing a strong toxin - gyromitrin.

The taste and smell are pleasant. Rarely found on the edges of forests, on clearings, on roadsides, edges of ditches. Grows from March to May. Often the lines are confused with the morel. These mushrooms have a different shape of the cap. The line is incorrectly rounded, the morel is ovoid. In some countries it is considered a delicacy. Prepared by drying (at least 30 days), gyromitrin toxin evaporates.

Has healing properties. A tincture of lines relieves pain by rubbing into the skin.

But the morel is harmless, nutritious and tasty. True, in our country the mushroom is considered conditionally edible, therefore it is recommended to boil and drain the water for 10-15 minutes. Further cooking as desired.

And morels, and lines - boiled for 20 minutes. The water is drained and the mushrooms are fried, preferably in animal fat. At the end of frying, after removing from heat, pour two or three tablespoons of sour cream or cream into the pan. Let stand five minutes and you can eat.

Morels and lines are far from the same. I don’t know what kind of pancakes there are, but the lines are rather mediocre mushrooms, the flesh is loose and tasteless. We tear them to bring down the hunt, after the winter.

Morels are another matter. Fried in sour cream - a delicacy! A morel cap is even worse. The taste is not the same.

Trust the old mushroom picker.

Nonetheless,

when using lines (and morels) for food, care must be taken!

Firstly, even those amounts of gyromitrins that remain in mushrooms after boiling or drying, and do not cause a clinical picture of poisoning, can be carcinogenic.

Secondly, some people (especially children) may be hypersensitive to gyromitrins, so that even small amounts of this poison will be dangerous for them. It has been suggested that there are special strains of lines with a high content of gyromitrins, against which digestion is ineffective.

The string mushroom (Gyromitra), which is widespread in our forests, belongs to the genus of marsupial mushrooms from the Discinaceae family. Inexperienced mushroom pickers very often confuse the lines with edible morel mushrooms (Morchella spp.). However, it should be remembered that the raw stitches of some varieties are deadly poisonous mushrooms, causing severe poisoning, so it is very important to know what these poisonous mushrooms look like and familiarize yourself with their description.

Botanical description

The line in our forests is represented by several varieties, which differ not only in their external description, but also in their distribution area. On the vast territory of Russia, the most common lines are ordinary and giant lines.

The name of the line variety	Latin	Description	Distribution area
Ordinary	G. esculenta	It resembles a walnut thanks to a hollow hat with numerous convolutions. The surface of the cap is of a velvety type, yellowish or reddish-brown. The leg is uneven, with wrinkling and thickening in the lower part	Coniferous, usually pine, forests, clearings, conflagrations, areas well warmed up in the sun
Giant	G. gigas	Hat with numerous convolutions, up to 25-30 cm in diameter, light, beige-brown color. Leg with an uneven, tortuous surface, strongly recessed	Under plantings of conifers, in pine forests, in clearings and conflagrations, in well-lit areas
Autumn	G. infula	The hat is up to 10-12 cm in diameter, folded, dark brown in color, with a velvety surface type, horn-shaped saddle-shaped. Leg hollow, whitish or brownish-grayish	Grow on the soil of coniferous and deciduous forests and the remains of decaying wood

How to cook

Proper preparation of these earliest spring mushrooms does not pose a threat to life and health. However, in order to cook dishes from the lines, you must first prepare the mushrooms:

the collected mushrooms must be put in a container with the legs up and poured with plenty of cold water;
washed mushrooms should be poured with water at the rate of 3 liters per kilogram and boiled for 10-15 minutes;
it is necessary to rinse the boiled mushrooms several times, remove the legs and pour water for re-cooking;
after boiling for 20 minutes, strain the mushrooms and rinse again with water.

Mushrooms prepared in this way can be used for cooking first and second courses, as well as filling for baking.

Line casserole (video)

Best Recipes

mushroom snack

prepared lines - ½ kg;
butter for frying;
sour cream - 100-150 g;
maasdam cheese - 100 g;
onion - 200 g;
garlic, salt and pepper to taste.

Cooking:

Fry onion sliced in half rings in butter until fully cooked. Cut the fully prepared mushrooms into small pieces and, adding to the onion, fry for 3-5 minutes, salt and pepper. Put the mushrooms with onions and chopped garlic in a ceramic pot, put sour cream on top and add grated cheese. Bake for about 15 minutes in the oven at a temperature of 170-180 degrees.

Mushroom sauce

Cooking Ingredients:

lines of medium size - 10-12 pieces;
onion - a pair of heads;
heavy cream - one glass;
olive oil - two tablespoons;
cinnamon, ground black pepper and salt - to taste.

Cooking:

Cut fully cooked mushrooms into large pieces. Fry onion sliced in half rings in olive oil in a saucepan, then add cream and cook until a thick mass is formed. Add salt, pepper and cinnamon, mix well and bring to a boil.

Mushroom soup

Cooking Ingredients:

mushrooms - 5 pcs.;
potatoes - 2 pcs.;
one processed cheese weighing 30 g;
butter - 50 g;
tomatoes - 3 pcs.;
three pieces of bacon weighing 20-25 g;
a glass of dry white wine;
fat cream - a glass;
one head of onion;
a little dill and garlic;
salt to taste.

Cooking:

Cut the potatoes into cubes and, pouring a liter of water, boil for a quarter of an hour. Finely chopped prepared mushrooms fry with onion, garlic and bacon in butter. Add peeled and chopped tomatoes and stew them with mushrooms for about a quarter of an hour, then add cream. Pour the resulting mixture into a saucepan with potatoes, add the diced cheese and, stirring, boil the soup until it dissolves. Using a blender, puree the soup and add finely chopped dill.

What are the dangerous lines

Not known to many, but very dangerous for a person, gyrometry syndrome can develop as a result of the ingestion of a substance such as gyrometry, which is contained in a significant amount in the lines. This dangerous and toxic substance primarily causes symptoms characteristic of acute renal failure.

The first symptoms of poisoning, which most often appear within 3-24 hours after eating improperly prepared lines, are abdominal pain, nausea and vomiting, and diarrhea. Urine acquires a characteristic pink coloration, which is due to the active breakdown of red blood cells.

Giant lines: characteristic (video)

After a couple of days, toxins affect the kidneys and liver, after which a person can fall into an unconscious state, accompanied by symptoms such as skin hemorrhage, jaundice, increased heart rate and a sharp drop in blood pressure. At the first symptoms of poisoning, you should immediately contact a medical facility for qualified help.

Hello dear reader!
April. Soon in the forest you can meet the first edible mushrooms, mushrooms - "snowdrops". These are morels and lines.
Morels are the first long-awaited mushrooms. For lovers of "quiet hunting" who have been yearning for the winter, they give the opportunity to pull baskets out of the closets and run to the cherished forest edges. Morels have a special aroma that has absorbed the smell of the spring forest, thawed patches, and last year's grass. At the same time, there is a morel mushroom, and there is a line - and these are two big differences.
Often mushroom pickers get confused, what did they collect, lines or morels?

morel mushroom

Morel is a conditionally edible mushroom of the third category, belongs to the Morel family. It has medicinal properties, excellent taste, is used in pharmacology, folk medicine. It is highly valued by culinary specialists, second only to truffles in terms of exceptional qualities and popularity. The ancient Romans treated morels with great respect and served as a delicacy to the festive table.
The caps of morels of all kinds are unevenly ribbed, wrinkled, nostrilous, resembling the kernels of peeled walnuts. In early spring, these mushrooms are found almost everywhere in pine and mixed forests, among bushes, in ravines, and on fires. They grow singly, but sometimes densely. Morel mushrooms are harvested immediately after their appearance, since their growth is short-lived. Interestingly, morels do not like to grow in the same place. Even for botanists, it is still a mystery how the morel mycelium crawls to another place or disappears altogether. In our country, there are three types of morels: real (ordinary), conical and morel cap.
Morel edible prefers to hide under the leaves
trees, shrubs, in ravines - on soil fertilized with humus.

Conical may appear in a large company right in a clearing in a mixed forest, or even along a forest

paths on sandy soil. There is no special gastronomic difference between them. Both in aroma and taste, they almost do not differ. Unless the flesh of the conical is drier and when cooked it is harder, with a distinct “crunchiness”.

Among them, another representative of morel stands out - morel cap. She's like a conical
morel, does not like shade: whole broods of these mushrooms go out to bask under the May sun on roadsides, clearings and burnt areas. Its peculiarity is that a thick hollow leg by weight occupies almost three-quarters of the mushroom, and the hat, in which all the aroma is concentrated, barely covers its top. And even if you pick up a full basket of hats alone, you will immediately feel the difference with morels: the aroma of a morel hat is poorer.

Morel mushrooms are conditionally edible mushrooms. Despite the low content of toxins, they must be boiled. The resulting decoction should not be used as a food supplement. Mushrooms are not subjected to salting or pickling, but only to drying (as a way of preserving for the winter), stewing or frying. From morels, you can cook many dishes, both simple and sophisticated.

What is combined with in cooking
Morel recipes include a mandatory soaking procedure (10-15 minutes) and heat treatment. Used in fried, stewed, baked, boiled form. In combination with onions sautéed in oil, mushrooms are used to make fillings for pies, pancakes, and rolls. Used for soups, stews. Sauces and mushroom sauces are made from the powder. Morels are harmonious with sour cream, potatoes, carrots. Gourmets prefer baked with cream and cheese.
Useful food combination
Dried morel consists of 75% protein, has a minimum of fat. Nutritionists recommend including in the diet to provide the body with vegetable protein. During the period of dietary restrictions in order to lose weight, mushrooms increase tone, improve well-being, give satiety, and effectively reduce the calorie content of food. It is useful to combine morels with iron-containing products on the menu: pomegranate juice, buckwheat, turkey and beef liver.

Mushroom Stitches

Lines - just like morels - are the very first mushrooms that appear in the forest after the winter "hibernation". They are often confused with each other, the lines, unlike morels, are poisonous in their raw form. You can eat these mushrooms only after proper, in several stages, heat treatment.

External differences line and morel
Morels belong to the group of edible mushrooms, and their hat resembles a dark brown cone up to 8 cm high in outline. Its entire surface is divided into cells of irregular shape and different sizes. The morel cap is held on a thin, graceful stem of almost the same length. The whole mushroom as a whole looks stretched upwards, as if rushing towards the sky.
The outlines of the line are exactly the opposite. He is always squat and stocky, as if he does not seek to move away from the earth's surface. Often its wide, wrinkled leg, resembling a yellowish-white or pinkish cylinder widening downwards, is not visible at all from underground. Only an irregularly shaped hat is selected on the surface, all in folds and convolutions. Its suede-like surface resembles a walnut or a human brain. The fruiting body is brown, usually with a red or yellow tint, and measures up to 10 cm in diameter.

Stitch types
Above is a description of the most common type of lines - line of ordinary. Most often it can be found in coniferous forests. He especially loves the line of pine forests, where he chooses places in the very sun. He also likes to grow in clearings or places of recent fires. The first mushrooms, under favorable weather conditions, appear in the second half of April. You can meet them until the very end of spring, and sometimes at the beginning of summer.
The line is giant has a strong external resemblance to an ordinary line. Their only but significant difference is in size. The fruiting body of the giant line can grow up to 30 cm in diameter. In addition, his hat often has a lighter shade. This type of stitch prefers to grow in spruce or pine forests without undergrowth, where the soil warms up well and there is enough sun. Just like common morels, the giant species grows from the end of April.

Autumn line, unlike its counterparts, appears only in July. It is present in both coniferous and deciduous forests. If the first two varieties grow only on the soil, then the autumn line often chooses rotting tree trunks as a place of "residence". This mushroom is extremely poisonous, and it is impossible to eat it even after careful preparation according to all the rules. The appearance of the autumn line resembles a jester's cap with two or three "horns", put on a dirty white stick-leg. The color of the cap is usually a rich brown or almost black (in older mushrooms), and the surface looks like velvet.

The most common how to cook mushrooms- this is their boiling. Boil the stitches in a large volume of water for at least 15 minutes. Then the water is drained, and the mushrooms are thoroughly washed. After that, the procedure is repeated. This - twice - boiling and washing allows you to remove most of the toxins and make the lines suitable for any mushroom dishes.

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The season for collecting morels and lines is very short, so make sure that these delicious mushrooms are on your table in advance.

Pre-order now on our website 👉 Borovichok.rf or call 89257804128 and as soon as the first mushrooms appear in the forest, we will definitely inform you and bring them!

We also accept orders for dried morels and stitches! WHOLESALE and RETAIL. Write to us what and to what extent you need with your contacts - pre-order morels/stitches

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