Mushrooms Kladnitsa

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

The slaughterhouse (Pleurotus ostreatus) is a fungus of the genus Kladnitsa, belonging to the species Basidia fungus. At a certain stage of their development, this type of bat has cylindrical and other growths, which are called basidia and where their spores are located. Due to the fact that it is very tasty and easy to cultivate, Kladnitsa has equal popularity with the mushroom.

In fact, you can hardly mistake the interesting shape of the slaughterhouse, which, unlike mushrooms, can not be mistaken for the poisonous green fly agaric. The slaughterhouse, which for many is both nutritious and healing, has a tongue-shaped shape from the stump to the end of the hood. An interesting fact is that the slaughterhouse together with other edible species of this genus make up about 25% of the world yield of cultivated mushrooms.

It is especially popular and widespread in almost all parts of the world, because it is very easy to grow, and on top of that it is "productive". The fungus can be found wild in our country, decomposing soon-to-be-killed wood. It can mostly be found in deciduous forests, with its peak from late autumn until snowfall.

The slaughterhouse often occurs in early spring. It loves interesting places, such as new clearings of deciduous trees, and grows most intensely in rainy weather in late autumn before the snow falls. It is possible to find the fungus in coniferous forests, although it is unlikely.

An additional plus in the collection of mushroom wells is that they have a very characteristic shape and are easily recognizable from other woody forest mushrooms. Different from the ordinary slaughterhouse are the Light Yellow treasury (P. cornucopioides) and the wind fungus (P. eryngii). They resemble the fungus, but differ in terms of growing season and habitat. The light yellow sedge appears in summer and early autumn, and the wind fungus is found around the roots of the field wind.

How to recognize the slaughterhouse?

The stump of treasury grows from wood and is quite firm, especially at the base, with white, dense and tough flesh. The whole mushroom has no special taste and no smell, but when cooked it is quite tasty. It is slightly hairy only at the base and without a ring, white in color. The stump goes to the hood and connects to it eccentrically or sideways and is almost always distorted.

The hood of the slaughterhouse is quite attractive, as in the beginning it is thin and tongue-shaped, but later it becomes spread and flat. Characteristic of the hood of the well is a slight depression in the middle, as well as slightly wavy edges in some cases. The color of mushroom wells varies between silver, gray, brown and other similar shades. A sign of an old slaughterhouse is the faded color. The young wells are saturated light ash, with a smooth and shiny hood. The width of the mushroom reaches 15 cm.

The plates of the stalk are also white, later slightly yellowing, and it is important to note that they are thin and well fused with the stump. The spiral pollen of the fungus is pale to white.

Composition of the Mound

Mushroom treasury is quite rich in nutrients - many vitamins, amino acids and minerals that are important for the body and protect it from the effects of toxic substances. Kladnitsa is a low-energy food, which makes it very suitable for diets for weight loss. The slaughterhouse contains substances with anti-cancer effect (presumably). It contains proteins and important amino acids.

However, this does not mean that the slaughterhouse is a source of cholesterol, on the contrary - unlike meat and eggs, it does not contain any cholesterol. In its composition are found huge amounts of selenium, which have almost no competition among other foods. Selenium has been shown to reduce the risk of prostate cancer. The well is also a very good source of potassium, which is important for the proper functioning of the cells.

Culinary application of kladnitsa

Although it does not have a specific taste and smell, the slaughterhouse is widespread and very popular in cooking. Prepared in the right way, the slaughterhouse can enchant anyone with claims to the contents of their plate. For culinary use, young googles are preferred, and its preparation is like all other mushrooms.

It can be cooked whole or cut into large pieces, and the only important thing is to remove the hard stump at the base, because it is tough and not always pleasant to eat. In fact, the lack of taste and smell in the wells can be a big plus, because they become a real "mushroom" that absorbs thoroughly and generously any other aroma that enters the pan or pot.

Another advantage of the slaughterhouse is that it does not change its color during heat treatment, such as mushrooms. Due to the fact that the ham is a fleshy and large mushroom, it is extremely suitable for marinating, grilling and breading. You can keep the well for a longer time if you marinate it, but you should not dry it.

The slaughterhouse finds other applications outside of cooking. In different parts of the world, the forces of the sponge have been harnessed in a useful direction - they are used to purify water from oil waste. When growing a well, its mycelium forms a carpet, which is placed on the contaminated area, absorbing oil to the drop.

Benefits of Kladnitsa mushroom

As already mentioned, for many the slaughterhouse is equally valuable as food and medicine. The fungus is known to help lower blood cholesterol levels. Due to the high levels of potassium in the wells, they help the cells in the body to work properly, and in addition, the fungus manages to regulate blood pressure by maintaining the optimal balance of water and fat in your body. The rich composition of vitamins, minerals, amino acids and proteins, without any cholesterol, make the well an excellent protector of the body from toxins.

Growing in Kladnitsa

Several varieties treasury are suitable for cultivation, called strains. Each of them has different requirements for habitat and climatic conditions, and they have a different market purpose. The strains are Les - 1, INRA 3001, Somicel 3001, 3004, 3025, 3200, 3210 and NK 35. Some of them are summer and others are winter strains. Mycelium of each strain can be purchased from specialized laboratories.

Generally a sponge treasury it can be grown in two ways - either on straw in plastic bags or on wooden stumps. When grown on straw, it is necessary to sterilize it to kill various bacteria, mold and spores of other fungi. Only then is the mycelium injected.

Alternate straw and crushed injection substrate in a large plastic bag. One package of it is enough for 15-20 kg of wet straw, as it fits in a standard bag. Tie the filled package and make up to 10 slits in an envelope about 3-5 cm in size. If the humidity is low, make the incisions smaller, and if necessary you will drill new ones. After injection, the sachets should be left in a relatively shady and ventilated place without direct sunlight.

The optimum temperature for growing wells is 15-25 degrees and the higher it is, the faster the fungus grows. This means that the nutrients from the straw are used up faster, which means that it is good to adjust the temperature depending on the amount of slaughterhouse you want.

If your harvest is too fertile, store the bags in a cooler place. The nutrients in the package are consumed in 3-4 months, which is how long the harvest actually lasts. With one such package you can get between 2 and 4 kg of mushrooms.