Hypomitzes Moleniki is a mold mushroom, which grows on fruit bodies of other varieties. Latin name - Hypomyces lactifluorum. In the common people it is called a mushroom-lobster.

A brief description
Type of mushrooms: edible
Other names (Synonyms): Mushroom-lobster
Latin name: Lactifluorum hypomyces
Family: Hyprokes (Hypocreaceae)
A distinctive feature: Contrary to its common name, Not a mushroom, but rather a parasitic ascomycet, which grows on some types of mushrooms, Covering them reddishly – orange, which resembles the outer shell of boiled lobster.
The beginning of the season: September
The end of the season: November
Scent: Mollusks
Taste: soft
Tasting assessment: [kkstarratings] And you tried this mushroom? Then evaluate it!
Fruit body: Jestko, It has the form of an orange -colored mold; quickly attacks the owner and soon completely absorbs him; The surface is dotted with tiny pimples.
Leg: –
Gimenofor (The lower part of the hat): –
Disputes: spindle -shaped, 35-50 X 4-5 MKM.
Pulp: –
Natural environment and mycorrhism: grows on fruit bodies of other mushrooms.
False doubles: –
Growing: –
Use: It is quite suitable.
Therapeutic properties: –
Spreading: North America.

Description of the lobster mushroom

Young hypomitzes Molenikovik has the form of a moldy plaque of red-orange bright color. Fruit bodies are created in the future, which have a columnar form.

They are called peritations, They are so insignificant, What are visible only through a magnifier. Spinding spindle, Warrous, Snowty color.

Time and place of fruiting

Mushrooms-lobsters are common mainly in North America-from Mexico in the south to Canada in the north. It is possible to find them after rainy weather. The mushrooms are fruitful of a small period.

Hypomitses Moleniki - this is a mold, fruiting. "Lobsters" parasitize on milnia and rahs, For example, Pepper on the cargo.

If the molecuic hypomitzes affects the mushroom mushroom, The plates of the injured body stop developing, And they do not form disputes.

Growing at home and in the country

"Lobsters" take root only in the natural environment and together with other mushrooms.

False doubles

Foxes are very similar to the "lobsters", And often it is they who are used as a replacement for more rare "lobsters".Chanterelles

Assessment of taste, Therapeutic properties, benefits and possible harm

This mushroom is edible, Similar to seafood, is popular in North America, Where originally appeared, as well as in Japan and China, where suppliers deliver exotic mushrooms.
"Lobsters" are distinguished by delicate and sometimes sharp, praised taste. First, the mushroom reveals its own aroma, and later resembles a molluscum "fish" smell.

Cooking recipes

From this type you can prepare a lot of delicious, unusual dishes and diversify your diet.

Cleaning0006 photo

How to clean the "lobsters" correctly:

  1. Rinse them in running water.
  2. Put the skin with a knife and remove it.
  3. Remove traces of decay.
  4. Rinse well again, Dry.

Cooking

Boil peeled fungi for 20–25 minutes in salted water. It is always recommended to do, Before any culinary processing.

Pickling

Ingredients:

  • 2 kg of mushrooms;
  • 1 l water;
  • 60 ml vinegar;
  • 2 Art. l. year;
  • 1,5 Art. l. Sahara;
  • 1 guide. l. Black pepper peas;
  • 2–3 pcs. Carnations.

Step -by -step preparation0007 photo

  1. Sustain the banks.
  2. Boil mushrooms over medium heat until then, Until they settled to the bottom.
  3. Pour the broth into another pan with a corsher.
  4. Rinse lobsters with cold or cool water.
  5. Complete the broth with salt, sugar, pepper and cloves, Boil.
  6. Add mushrooms to the marinad and cook 7 minutes.
  7. More 5 Prepare minutes with the addition of vinegar.
  8. Fill the banks with mushrooms boiled in the marinade.
  9. Pour boiling brine.
  10. Roll up jars with metal lids.

Freezing

Large, dry and collapsing, Rotten specimens of this procedure are categorically not subject to. Better to freeze less mushrooms, but better and stronger in form.

It will be required:

  1. Clean the mushrooms of grass and dirt, Wipe with a napkin.
  2. Put on a tray and place in the freezer on 15 hours.
  3. Distribute to containers and packages.
  4. Send again to the freezer.

Frog

Fresh garlic cannot be used in this recipe, which will only spoil the taste of the dish. Give preference to a canned vegetable or as a spice.

Ingredients:

  • 0,5 kg of lobsters;
  • 100 g chopped into small pieces of fat with a meat layer;
  • canned garlic;
  • salt and freshly ground black pepper to taste;
  • 1 Art. l. chopped parsley;
  • 1 Art. l. Seasoning from oregano.

Step -by -step preparation0005 photo

  1. Wash the mushrooms, Dry and cut.
  2. Put the fat on medium heat and fry for 5 minutes. Add mushrooms, Garlic and cook 8 minutes, until the liquid evaporates.
  3. Sprinkle with salt and pepper at the end of cooking.
  4. Complete the finished dish parsley and oregano.

Salting

Too large "lobsters" for salting are not suitable. Give preference to intact average or small mushrooms. They are planted much faster.

Опытные любители тихой охоты сразу замечают и удаляют всевозможный лесной мусор в виде прилипших травинок и листочков. Песок руками удалить почти невозможно, but with the help of a dental brush it is easy to do. Then they are dipped in a container with a lot of water.
It is advisable to "take" the sweet and salt bath for the next day to the lobsters. The proportions are calculated like this: take one liter of water 2 Denal of citric acid and 10 Mr. Stone salt. In the end, you need to thoroughly rinse the contents of the container.

Засаливать рекомендуется в эмалированных вёдрах, стеклянных банках и бочках. Посуда из глины и цинка не подойдёт, так как соль останется на ее стенках.

На килограмм грибов понадобятся: 125 ml of water, 2 столовые ложки соли (обычной, без йода), Bay leaf, головка чеснока, укропные зонтики, vegetable oil (в зависимости от размеров емкости).

Step -by -step preparation

  1. Срежьте шляпки и обдайте их кипятком.
  2. Clean the garlic, зубчики мелко порежьте.
  3. Place on the bottom of the container 2 Ugro umbrella, Put half the "lobsters".
  4. Pour on top 2 Dining spoons of stone salt, half the whole portion of garlic.
  5. Положите эти ингредиенты в том же порядке, кроме каменной соли, и завершите укладывание 2 укропными зонтиками.
  6. Прикройте диском чуть меньшего диаметра, чем диаметр ёмкости.
  7. Придавите чем-то тяжёлым (емкостью с водой или специальным кругом), оставьте на сутки. After 24 часа уберите диск, залейте содержимое маслом так, чтобы оно полностью покрыло содержимое емкости.

Video

Unfortunately, лобстеры являются довольно редкими грибами, однако они могут отлично подойти для здорового, полноценного рациона. Эту разновидность называют «лобстером» не только из-за характерного запаха, но и за то, что по своему окрасу они напоминают вареных омаров.