Oyster mushrooms of different types: description and benefits
In winter, these mushrooms tend to freeze and become hard. At the same time they are easily beaten off with a stick. The quality of winter oyster mushrooms depends on the stage in which the mushrooms were at a sharp decrease in temperature. If frosts were early, then they can freeze in a young form. In the case of several winter thaws, these mushrooms may fall away. Useful qualities are preserved in the winter.
You will learn about how oyster mushrooms look, and what properties they have, on this page.
Content
Description of oyster mushroom
The cap of oyster mushroom (Pleurotus ostreatus) has a diameter of 4-12 cm. A distinctive feature of the species is the oyster, oval or round shape of the cap is gray-brown, cream-brown in color with a darker central part. The bases of the fruit bodies are fused.
In this type of mushroom, the oyster mushroom is short, asymmetrically located, most often on the side of the cap, it has 2-7 cm in height and 10-25 mm in thickness. The leg has the same color as the hat, and is located on the side of the hat.
Pulp: thin, dense, white, with a pleasant taste and smell.
The plates are grown, descending along the pedicle, frequent, cream or light yellow.
Variability. The color of the hat varies from brown to brownish-gray.
Similar views. In appearance, oyster mushroom is similar to pulmonary oyster mushroom (Pleurotus pulmonarius), which differs in cream color and an ear-shaped shape of a hat.
The property of the accumulation of harmful substances: This species has the positive property of small accumulation of heavy metals.
Edibility: ordinary oyster mushrooms have high nutritional properties, you can cook and fry, canned.
Edible, the 2nd and 3rd categories - in the autumn period and the 3rd and 4th categories - in the winter period.
Oyster mushrooms in late November and early December still have the usual appearance. At the end of winter and the beginning of spring they change, acquire a yellow-brown color.
Habitats: deciduous and mixed forests, on decaying hardwood, grow in tiers and groups.
Season: intensive growth - from May to September, and from November and winter, growth stops. In winter, the state of oyster mushrooms on the trees depends on the stage in which the frost caught them and which climate preceded the onset of negative temperatures. If at the time of the onset of frost, the pendants reached their maximum growth and slightly dried out, then in the winter they dry out a bit and hang on the trees in frosts in a semi-solid state, when they can be cut.
If the weather was wet at the time of the onset of frost, then the mushrooms freeze and become hard, “glass”.In this state, it is impossible to cut them off the trunk, but you can beat them back with a stick or pinch them off with a knife. Do not use an ax to avoid damage to the trees.
Here you can see a photo of oyster mushrooms of the usual type, the description of which is given above:
What does oyster mushroom look like (with photo)
Elm lyophillum or oyster mushroom (Lyophyllum ulmarium) is extremely rare in winter. In fact, they are edible in the same way as ordinary oyster mushrooms, but are difficult to access due to their high location on tree trunks.
In winter, they most often remain on the bends of oaks, often at a height of more than one and a half meters. Their appearance depends on at what point their frosts found. If the weather was not humid before the onset of negative temperatures, and oyster mushrooms reached their maximum growth, then they will remain so throughout the winter. In the thaw, they can fade, their edges can become even more wavy and individual mushrooms from light brown become brown-black and completely fade.
These mushrooms should be collected at the beginning of winter or until the end of winter, but should not be allowed to thaw, when they can go down, fall like old leaves.
These mushrooms are the largest among edible winter mushrooms, the average diameter of the caps is 10-20 cm.
Habitats: deciduous forests, parks, on stumps and trunks of oak, elm, elm and other deciduous trees, singly or in small groups.
The hat has a diameter of 5-15 cm, sometimes up to 20 cm, first convex, later prostrate.
As you can see in the photo, a distinctive feature of this type of oyster mushroom is the unusually beautiful color of the hat, like a sunflower has a sunny, tan, the surface of the hat is leathery, finely rough with water spots:
By winter, the surface of the cap becomes yellow-straw and spots are no longer noticeable. When a mushroom grows on a tree, less often on a stump, it may have an asymmetrical arrangement of the stem. The edges of the cap are bent down, they are wavy. The color at the edges is slightly lighter than in the main part of the cap. In winter, the color changes to straw yellow. Old specimens darken, become black-brown or brown-brown.
Leg 4-10 cm long, 7-15 mm thick, first whitish cream, later yellowish and light brown. The base of the legs are often fused.
The pulp is soft, mauve, with a mild taste, almost odorless.
The plates are wide, adherent, first white, later buffy and light brown.
Variability: the color of the hat varies from yellow gold to dark brown.
Similar views. In the fall, due to its large size and sunny color and watery spots, elm lyophillum is difficult to confuse with other species. In autumn, this mushroom can be confused in appearance with a crowded row, which differs mainly in its habitat - on the ground, but not on trees. In winter, he has no similar species.
Cooking Methods: boil, fry, salt after preliminary boiling for 15-20 minutes.
Edible, 4th category.
See what oyster mushroom looks like in these photos:
Oyster mushroom autumn: photo and description
Habitats for autumn oyster mushrooms (Pleurotus salignus): poplar, linden; grow in groups.
Season: autumn oyster mushrooms grow in September - November until the first snow, and then they freeze until spring, in the absence of thaws in winter they are well preserved in spring.
The hat in this species of oyster mushroom has a diameter of 4-8 cm, sometimes up to 12 cm. A distinctive feature of the species is the ear-shaped shape of the hat is gray-brown in color with a velvety, and later leathery surface. All fruiting bodies grow from one base.
The leg is short, asymmetrically located, most often on the side of the cap, it has 2-5 cm of height and 10-40 mm of thickness, pubescent. The color of the legs is cream or white-yellowish.
Pulp: thin, dense, white, with a pleasant taste and smell.
As shown in the photo, the plates of this species of oyster mushroom are grown, descending along the leg, frequent, cream or light yellow in color:
Variability. The color of the hat varies from gray-brown to dark brown.
Similar views.Oyster mushroom in shape is similar to oyster oyster mushroom (Pleurotus ostreatus), but has a much darker color with a predominance of dark brown color.
Cooking Methods: mushrooms can be cooked and fried, canned.
Edible, 4th category.
Next, you will find out what other varieties of oyster mushrooms are.
What does oyster mushroom look like
Places of oyster mushroom covered (Pleurotus calyptratus): decaying hardwood - birch, aspen, oak, less often - on stumps and dying coniferous wood - spruce and fir, grow in groups.
Season: April - September.
The hat of this species of oyster mushroom has a diameter of 4-10 cm, sometimes up to 12 cm. A distinctive property of the species is a linguistic, or ear-shaped hat, covered with a layer of scales, as a result of which the surface has a felt character, first grayish-cream in color, and later gray-brown with radial fibers.
Pay attention to the photo - the leg of this species of oyster mushroom is either very short, asymmetrically located, or it is not at all:
Pulp: thin, dense, white, with a pleasant taste and smell.
The plates are frequent, first white, frequent, later cream or light yellow.
Variability. The color of the hat varies from cream to light brown and gray.
Similar views. Oyster mushroom covered in shape is similar to pulmonary oyster mushroom (Pleurotus pulmonarius), which is distinguished by a brown hat and the presence of a leg.
Cooking Methods: mushrooms can be boiled, fried, canned.
Description of oyster mushroom pulmonary
Habitats of pulmonary oyster mushroom (Pleurotus pulmonarius): decaying hardwood - birch, aspen, oak, less often - on stumps and dying coniferous wood - spruce and fir, grow in groups.
Season: April - September
The hat has a diameter of 4-10 cm, sometimes up to 16 cm. A distinctive property of the species is a tongue-shaped, ear-shaped or fan-shaped hat of yellowish-white color, as well as a leg located on the side of the hat. The edges of the hat are thin, often have cracks. The color of the middle part of the cap often has a brown tint, and the edges, on the contrary, are lighter, yellowish.
As you can see in the photo, the edges of the cap of the mushroom oyster mushrooms of this species are fibrous and have a radial outline:
The leg is short, asymmetrically located, most often on the side of the cap, it is 1-3 cm high and 6-15 mm thick. The leg has a cylindrical shape, white, solid, pubescent.
Pulp: thin, dense, white, with a pleasant taste and smell.
The plates are grown, descending along the pedicle, first white, frequent, later cream or light yellow.
Variability. The color of the hat varies from white and tan to cream and tan.
Similar views. Oyster mushroom is similar to oyster mushroom (Pleurotus ostreatus), which is distinguished by a bluish-gray hat in young specimens and gray-blue in mature mushrooms.
The property of the accumulation of harmful substances: This species has the positive property of small accumulation of heavy metals.
Cooking Methods: canning.
Cooking Methods: boil and fry, preserve.
Edible, 3rd category
These photos show oyster mushrooms of different species, the description of which is presented on this page:
What are the benefits of oyster mushrooms
Oyster mushrooms have unique properties - a unique pantry with a set of mineral salts necessary for a person and other necessary substances.
They contain a complex of vitamins: A, C, D, E, B1, B2, B6, B12, as well as 18 essential amino acids for humans.
Also, the beneficial properties of oyster mushrooms are due to the high content of amylase and lipase enzymes that contribute to the breakdown of fats, fiber and glycogen.
They contain both irreplaceable unsaturated essential acids, and a number of biologically active substances that help reduce cholesterol and have anti-sclerotic effects.
Oyster mushrooms are very useful for the human body, as they are an excellent effective tool for the treatment of diseases of the stomach. To do this, take on an empty stomach freshly squeezed mushroom juice.At the same time, gastritis and ulcers can be cured. Among the useful properties of oyster mushrooms can also include the following:
- they improve intestinal motility;
- used to heal wounds and treat ulcers;
- possess hemostatic, emollient and enveloping properties;
- contribute to the removal of toxins, poisons, toxins;
- are sorbent;
- they are an important component of the anticholesterol diet, help lower blood fats, which is very important for the heart vessels and blood circulation;
- oyster mushroom infusion is used for neurosis, for this finely chopped fresh mushrooms in the amount of 3 tablespoons are poured with a half liter of red wine, for example, cahors, and they insist on the week, the resulting infusion is drunk in 2 tablespoons before bedtime;
- contain compounds with antioxidant activity, as a result, the aging process of the body is reduced; contain substances that help to remove cholesterol from the body, and reduce the risk of atherosclerosis;
- the inclusion of oyster mushrooms in the diet significantly reduces the likelihood of cancer;
- have the promise of treating tropical malaria.
- The use of oyster mushrooms for humans is also in the fact that they have high antibacterial activity.
