Unusual forest inhabitants: edible and poisonous cobwebs. Cobweb mushrooms: description of species Yellow cobweb mushroom how to cook

People call cobweb mushrooms that are found in different types forests Some adherents healthy image life eat the fruiting bodies raw, and they are also tasty when salted. Distinctive feature these representatives natural kingdom- a kind of white “blanket” located on the bottom of the cap and descending onto the stem.

People call cobweb mushrooms that are found in different types of forests

Scientists have identified mushrooms belonging to the Pautinnikov family in the order Agaricaceae. Popularly, the described representatives of the natural kingdom are called marshlanders, and you can recognize them in the forest by the characteristic cobwebby formation in the lower part of the fruiting body.

The shape of the cap varies from hemispherical to conical, and both smooth and fibrous specimens are found. The color of mushrooms can vary and fades with age. The flesh of the cap can be fleshy or, on the contrary, thin; the color of the fruiting body on the cut may change. The stem of the mushroom is club-shaped, less often cylindrical and with a tuberous thickening at the bottom; there is always a remnant of the “veil” on it. It is curious that it is clearly visible only in young specimens; the old fruiting bodies, the described part remains in the form of a coating.

Triumphal cobweb (video)

Edible and poisonous species of spider webs

When going into the forest, do not forget that some types of spider webs are unsuitable for consumption. Let's consider the varieties of representatives of the kingdom that are often found in nature.

Common spiderwort

The cap of this mushroom is small, its diameter rarely exceeds 5 cm. In young fruiting bodies it is hemispherical, then with age the upper part becomes prostrate and convex. The color of the common spider web varies from pale yellow to brown, the plates are weak and frequent. The cobwebby tissue is mucous, its color is lighter than other parts of such a mushroom. The cylindrical leg is slightly expanded, its structure is dense and continuous. The flesh of this species is whitish and sometimes has a slight unpleasant odor.

The common cobweb is considered an inedible mushroom and is not recommended to be collected.

Scaly cobweb

You can recognize such a mushroom by its cap, decorated with many dark brown scales, and the upper part of the fruiting body is crowned with a small tubercle. The olive or ocher color makes the described species stand out among other representatives of the kingdom, and the cobwebby tissue has a light brown color and is always noticeable. The length of the leg reaches 5 cm or more, it is solid and hollow, with loose pulp. Sometimes you can detect a faint musty smell coming from the mushrooms.

The scaly cobweb is an edible mushroom; it is better to use it fresh and boil or pickle. Mushroom caps are edible.

Goat's web

The described mushroom is popularly called stinking or goat mushroom, since it emits an unpleasant odor and is therefore inedible. At the same time, its cap is quite large, reaching more than 10 cm in diameter, and its shape is regular and round with rolled edges. The color of the young fruiting body is violet-gray; with age, the mushrooms become bluish. The pulp is very dense, the leg goat's web spider short and thick, has a massive tuberous thickening below and is covered with remains of arachnoid tissue.

This marsh plant stands out among other mushrooms for its bright color - hemispherical caps of orange-yellow color are noticeable in the forest, with age their shape becomes cushion-shaped and prostrate. The flesh of the fruiting body is thick, soft, and exudes a pleasant aroma, which is not typical for cobwebs. The plates of young specimens are narrow and frequent; they are almost completely covered with cobwebby tissue.

The leg of this web spider is high, its length reaches 10 cm. Triumphal marsh grass does not contain harmful substances, therefore, young fruiting bodies have a pleasant taste.

Gossamer violet

A bright and memorable mushroom is listed in the Red Book and is edible, but it is best to refrain from collecting it. The cap of such a web spider is cushion-shaped, convex, with age it becomes flat and overgrown with tiny scales. The plates are wide, rich purple in color. The flesh is bluish, without a special odor, and the stem of the mushroom is dark purple in color and has a thickening at the base.

The most beautiful cobweb

A small orange-ocher web spider, the cap of which has a sharp tubercle, is deadly poisonous mushroom and therefore it cannot be collected. Old specimens turn rusty brown, their stem grows up to 12 cm and becomes dense with remnants of arachnoid tissue. The plates of the mushroom are sparse, the pulp has no distinct odor. People also call it reddish, or very special.

The web spider is excellent

This mushroom has a lamellar fruiting body; remnants of arachnoid tissue are visible on its surface. The diameter of the cap sometimes reaches 15 cm or more; as it matures, it becomes flat and even depressed. Immature specimens are colored purple, and in ripe ones the upper part is wine or red-brown.

The thick leg of the superb cobweb reaches 10 cm in height, its flesh is light, darkens over time. The mushroom is edible Suitable for consumption when salted or pickled, the fruiting bodies can also be dried.

Bracelet web plant

You can recognize such a mushroom by its neat hemispherical cap, its diameter gradually reaches 12 cm or more. With age, the upper part of the fruiting body opens, its surface is dry. The color of the forest products varies from orange to red-brown, and dark fibers are also present.

On a high stalk, slightly widened towards the base, there are remnants of arachnoid tissue of a reddish hue, by which mushroom pickers identify the bracelet cobweb. It is considered non-poisonous, but is not eaten.

White-violet cobweb

The cap, with a diameter of 4 to 8 cm, has a rounded bell-shaped shape, atypical for other types of spider webs. In damp weather, the mushroom becomes sticky, its color varies from silver to lilac-gray, and with age, the fruiting bodies fade and lose part of the cobweb tissue.

The stalk of the white-violet spiderwort is mucous and thick. Unlike similar mushroom, called goat, this gift of the forest does not have a pungent odor, however, It is considered a low quality product and is not collected by mushroom pickers.

Places of growth and fruiting season of the spider web mushroom

You can meet cobwebs not only in deciduous and mixed, but also in coniferous forests, where these mushrooms choose damp places. Fruiting bodies grow singly or in small groups, they are capable of forming mycorrhiza with birches and other trees, and you can also see the described species among mosses.

Spider webs are widespread throughout Europe; in Russia, people begin to collect such mushrooms in May; the mushroom produces a good harvest until the end of September.

Gallery: spider web mushroom (45 photos)

Recipes for making edible spider webs

Not all species of swampweeds are dangerous to humans, but it is important to be able to distinguish between edible specimens. For example, the excellent spider web is noble mushroom, which is why it is recommended to fry it and serve it with any side dish. To prepare the dish you will need the following products:

• mushrooms (500 g);
• wheat flour (4 large spoons);
• sunflower oil (3 large spoons);
• greens to taste.

Pre-boil fresh fruit bodies for 15 minutes, draining the water repeatedly. Next, cut them into small slices, fry in a frying pan until half cooked, mix with flour and continue to simmer the cobwebs for a few more minutes. It is recommended to eat this dish hot.

Triumphant mushroom pickers collect cobwebs in order to pickle them. Take the following ingredients before you start cooking:

• boiled mushrooms (1 kg);
• black peppercorns (10 pcs.);
• Bay leaf(3 pcs.);
• garlic (4 cloves);
• table vinegar (4 large spoons);
• sugar and salt to taste.

Boil water, then add all the spices for the marinade and the prepared cobwebs to the liquid. Boil the mixture for 15 minutes, then pour the product into sterilized jars, season with vinegar and close the lids tightly.

How to recognize the lazy web spider (video)

Collect mushrooms carefully and never take suspicious specimens, because they can be poisonous. Gather people you know well and known species cobwebs that are suitable for human consumption.

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Written by Nikolay Budnik and Elena Mekk.

The triumphal cobweb is the most delicious of all cobwebs. It is named so (in our opinion) because of its golden-yellow color - like the golden wreath of the triumphant generals of Ancient Rome.

We couldn’t find this mushroom for a long time and now we understand why. On Uloma Zheleznaya there are mainly peat, sandy, sandy loam soils. There are also clay ones, but we rarely walk in the forests where they grow. And the triumphant spider loves calcareous clay soils. There it is found in abundance in some places.

Triumphant cobwebs can be fried, pickled, and dried. In the marinade, these mushrooms remain light, firm, and beautiful.

1. The triumphant cobweb is considered the best of the cobwebs.

2. They say that it looks like a golden bun.

3. Indeed, its golden color cannot be confused with anything.

4. Sometimes mushrooms grow in huge quantities.

5. We know one very prolific mycelium.

6. We once found 103 mushrooms around one Christmas tree.

7. We found the first triumphal spider webs in early August,...

8. ...and the last ones in mid-October.

9. This mushroom with a wavy cap has already grown in October.

10. Triumphal cobweb is also known as yellow marsh grass.

11. Indeed, it grows in damp places.

12. Often this is a mixed forest, dominated by fir trees.

13. These spruces are usually old.

14. But in any case, mushrooms love clay soil...

15. ...presence of birches.

16. Here is a typical forest for the growth of these mushrooms.

18. Triumphal cobweb is a large mushroom.

19. This is the average size of the hat.

20. And the mushroom has considerable height.

21. The whole thing gives the impression of a weighty and strong mushroom.

22. The cap of the web spider is a triumphant golden yellow color.

23. Its middle is usually always darker.

24. The hat is smooth,...

25. ...sticky in wet weather.

26. Remnants of the bedspread are sometimes visible at its edges.

27. This is how the cap fits to the stem.

28. The mushroom plates look very neat.

29. At first they are covered with a cobwebby blanket.

30. The color of the plates of young mushrooms is almost white.

31. With age, the veil disappears...

32. ...the plates acquire a clayey tint.

33. This is how they are attached to the leg.

34. Let's take a closer look at this.

35. The stem of the mushroom is slightly lighter than the cap.

36. It often thickens towards the lower part.

37. There are, of course, such skinny-legged specimens.

38. The leg narrows towards the very base.

39. This mushroom has an unusual and thick leg.

40. Shaggy torn red bands are visible on the leg.

41. Usually there are three of them.

42. The inside of the leg is solid.

43. Its middle often seems to be softer than the edges.

44. The flesh of the mushroom is thick and strong.

45. But often the leg is wormy.

46. ​​Here you can clearly see the “shaggy things” on the stem of the mushroom.

47. And the hats are most often clean and strong.

48. These mushrooms have already survived the frost.

49. The triumphal cobweb is good both in appearance and in taste.

Edible cobweb or plump one ( lat. Cortinarius esculentus) - edible mushroom family Cortinariaceae.

The cap is fleshy, dense, with a thin edge turned inward. Later it becomes flat-convex, even depressed. The surface of the cap is smooth, moist, watery, whitish-grayish in color, 5-8 cm in diameter. The plates are wide, frequent, adherent to the stem, clay-colored. The leg is smooth, dense, whitish-brown, in the middle with remnants of a cobweb pattern, later disappearing, 2-3 cm long and 1.5-2 cm thick.

The pulp is thick, dense, white, the taste is pleasant, the smell is mushroom or mild.

Spore powder is yellow-brown, spores are 9-12×6-8 microns in size, ellipsoidal, warty, yellow-brown.

Season September - October.

Area. Distributed in the European part of Russia, in the forests of Belarus. Settles in coniferous forests.

It has a sweet taste and a pleasant mushroom smell.

[Edible cobweb]

Similarity. The edible cobweb can be confused with the edible cobweb, from which it differs in lighter color and places of growth.

Edibility

The edible cobweb is eaten in fried or in salty.

Spider web mushrooms are not yet so popular among mushroom pickers. However, some varieties have fleshy and tasty pulp, and some poisonous species are used as medicine.

What does the spider web mushroom look like and where does it grow?

The name cobweb refers to a genus of mushrooms of the same family. Among mushroom pickers, the popular name “marshland” is quite common, which reflects the characteristics of the growth of the fungus. The mushroom received its main name due to the fact that at the junction of the stem and cap it has a kind of cobweb, which practically disappears as it grows. Spider webs grow mainly in deciduous or mixed forests, but certainly on very wet soil: both next to a swamp and in lowlands and ravines.

These mushrooms are distributed almost everywhere in the temperate climatic zone our country - from the European part and the Urals to Siberia and Far East. They can be found less often in the taiga, since most varieties do not like too shaded places.

Interesting, that in appearance different types of spider webs differ quite strongly, and novice mushroom pickers can mistake them for completely different families. There are fruiting bodies of both classical shapes and mushrooms with spherical and conical caps. The surface can be either dry or slimy, with a smooth or scaly texture. The color of the caps is also quite varied: yellow, orange, brown-red, burgundy and even white-violet.

Cobwebs also grow singly, but more often in families of 10 to 30 pieces. They should be looked for in the lowlands, and are collected mainly at the end of summer until the onset of the first autumn frosts(late October in the European part of the country and the second half of September in Siberia).

Photo gallery

Nutritional value and taste of spider webs

Some types of cobwebs belong to. In terms of aroma, they are inferior to the classic representatives - white and many others, since they are practically odorless. Nevertheless, The taste of these representatives is quite pronounced. And if you consider that many varieties are large in size (15-17 cm in cap diameter and up to 10 cm in stem height), mushroom pickers readily collect them for cooking and preservation.

In addition, the spider web, like many other mushrooms, mainly consists of water, and 100 g of live weight provides no more than 30 kcal.

THIS IS INTERESTING

Some types of spider webs, which have red and orange shades, are still used to prepare the corresponding dyes.

Where cobwebs grow (video)

Is the spider web mushroom edible?

Different types of spider webs are edible and inedible mushrooms. At the same time, the most valuable from the point of view taste qualities 3 types are considered:

• triumphal;
• bracelet;
• excellent.

Classification different types depending on their edibility is given in the table.

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Antibiotics are extracted from them, so they are used as medicine, which has antibacterial and antiseptic effects.

Description of spider web species

The Cobweb family includes several dozen species of mushrooms, and most of them grow in Russia. The most common ones are discussed below.

This representative is also called triumphant. It forms fairly large fruiting bodies with a cap diameter of up to 12 cm. Moreover, in young representatives it resembles a sphere and then becomes flat. Color ranges from yellow to brown tones.

The pulp of this species does not have a special odor and dries quite quickly when broken.. On the other hand, this is the most popular member of the family among mushroom pickers, since its taste allows it to be used as the basis for first and second courses, as well as for pickling and pickling.

This representative is also called red. It has a classic shape - a spherical cap of orange, ruddy and reddish shades (about 10 cm in diameter). The leg is white, fleshy, and can grow to a considerable height (up to 20 cm).

The mushroom is completely edible, and besides, it has an undeniable advantage - it is not like closely related poisonous or deadly representatives. However, it is not popular enough among mushroom pickers. Interestingly, it grows only under birch trees.

It's pretty rare view, which is mainly found in Central Europe, A in Russia it is distributed only in the forests of Bashkiria. Almost always growing large families, so mushroom pickers immediately harvest large crops.

In appearance, it resembles real mushrooms from postcards: a large cap in the form of a hemisphere with rich brown, brown and burgundy shades, as well as a glossy surface (15-20 cm in diameter). The legs grow up to 14 cm in height, dense, fleshy, white.

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In the Cobweb family, this species is considered the most valuable in terms of taste. However, it is extremely rare, so in most European countries it is listed in the local Red Books.

White-violet

This is a conditionally edible representative that does not have any particular taste value, but nevertheless, it can be eaten without fear for health. The sizes are not very large– the diameter of the cap is within 8 cm, the height of the stem is up to 10 cm. The color is quite atypical: from white to lilac and dirty shades. It mainly grows in groups of up to 10 mushrooms and is found mainly in birch and oak forests.

NOTE

This variety is similar to the inedible goat's web. The pale purple variety is characterized by an unpleasant odor and a thinner, taller stalk.

Scarlet

This species is also classified as conditionally edible. It has a light brown, rather large cap (up to 15 cm), which is practically fused with a thick (1-1.5 cm in girth) stem. Interestingly, the pulp has a light blue tint when cut, but quickly turns red when exposed to air.

And one more interesting feature - despite the fact that the pulp of this variety has a fairly strong aroma (unlike most other types), it has a neutral taste, so This species is not particularly popular among mushroom pickers.

Red-olive

Inedible species, the use of which can cause poisoning. The cap is up to 10-12 cm in diameter, the surface is mucous to the touch, and spherical in shape.

The color of the leg is interesting - if it is purple on top, then in the lower half it acquires red shades. The taste of the pulp is extremely bitter, and when cut it has olive and purple shades, This is how the species got its name.

Brilliant

Poisonous representative the use of which is dangerous to health. It looks very beautiful - it has brown caps with a shiny surface. However, the pulp, even in heat-treated form, causes severe poisoning, and in large doses can lead to fatal outcome.

The most special

This is the most dangerous representative, the use of which is strictly prohibited even in small quantities. The color is light, cream and yellowish. Interesting feature– the pulp smells like radishes or raw potatoes. The cap reaches a diameter of 12 cm, the stem is up to 10 cm in height.

In terms of toxicity, this mushroom is almost identical to, however, it is quite easy to identify by its features appearance. In addition, none of the edible representatives of the Pautinnikov family and other families are similar to this species.

Features of the triumphal webweed (video)

Some mushrooms are not very popular, but this does not mean that they are not tasty. How to cook yellow web spider, every mushroom picker should know, because this mushroom is incredibly tasty. It can be collected from mid-summer to mid-autumn; it is found in mixed and deciduous forests. Often, yellow spiderwort is often called white marshwort or ringed cap, and everyone should know the secrets of preparation.

How to cook yellow spider mushroom

This mushroom has a fairly dense structure, it is tasty and has a rich mushroom taste. Like other mushrooms, yellow spiderwort can be prepared in any way. It can be fried and marinated, as well as roasted and added to a variety of soups and stir-fries. Therefore, special attention should be paid to the preparation of such a product, because you need to be able to cook mushrooms with all the passion.

How to cook the yellow spider web mushroom has long been written in old cookbooks. It is not one of the popular mushrooms, so you need to know how to prepare it for further pickling, frying or baking.

To begin with, the mushrooms need to be soaked for 3-4 hours in salted water, then rinsed thoroughly and removed all dirt, remnants of dry twigs and leaves, as well as insects.

Next, you need to put the mushrooms to cook and bring to a boil over high heat, then note the time and drain the water after an hour. Next, pour water over the mushrooms again, add salt and spices. It is important to know which spices are suitable for mushrooms before preparing yellow spider webs. These are cloves, bay leaves, black and allspice, and paprika and onions.

After another hour, turn off the mushrooms and drain the water. How to cook yellow spider web after it has been boiled? Mushrooms can be:

• put into bags and freeze,
• fry with onions and potatoes,
• marinate,
• pickle.

Whatever your culinary imagination suggests.