is well known that in the vast forests of our country are growing dozens of species of fungi higher categories, which are a valuable food product.Some of them are oyster forest.There is no doubt that their name is known to almost everyone, but it still does not hurt to give more detailed information on the biology of this species.
oyster got its name because of its "suspended" state, in which grow on tree trunks.Note that professional foresters are not particularly fond of them as these mushrooms are classified drevorazrushayuschih.Another version of the origin of the unusual name is that they begin to grow in spring (veshёnka).
This is a fairly large plate mushroom has virtually undeveloped eccentric leg.The hat had the most outstanding representatives of the species reaches a diameter of 30 cm. The shape often ear-shaped or rounded.Old oyster mushroom forest differ not only in size but also funnel shape cap.
Its surface is mostly smooth, but not uncommon and wavy copies.Coating often varies ashen gray, with certain deviations.
As we have already said, oyster mushrooms forest differ mild foot (it is often invisible altogether).It is very dense, very often has a distinctive curved shape.The length grows to five centimeters, whereas in diameter rarely exceeds two to three centimeters.The older the mushroom, the stem becomes tougher.
only young oyster flesh is tender and juicy, while the "patriarchs" it becomes rigid and silnovoloknistoy practically losing all taste.By the way speaking, young mushrooms taste very peculiar, with hints of anise.
way, why oyster forest have become so common in the mass culture of the mushroom?After all, there are many species that are tasty and nutritious!
Their important feature is the fact that they are very resistant to viral and bacterial lesions and have an excellent mechanical resistance, even during transportation over long distances.It is no wonder that they are so fond of large retail chains.
Another positive quality is the fact that our forests are no poisonous mushrooms that would somehow copied their appearance.This is especially important for novice collectors, who often do not shine special talents in recognition of the potential "prey."
As for the cooking, the oyster mushrooms forest belong to the fourth category.Once again we remind that the food consumed only the young, as the old is almost devoid of any taste.In England they once poured batter and deep fried as it should, but since then their cooking methods have changed significantly.
Today oyster often cut into thin slices and fry in vegetable oil.Distributed frying them with the notch, then it turns out amazing taste goulash.In Greece, oyster forest, where there are photos in the article, roasted on charcoal, flavoring ubiquitous olive oil.
