Mushroom mokhovik

The mushroom mohovik or xerocomus belongs to the family Boletovye. Botanists rank mokhovik among tubular mushrooms. The mushroom mokhovik received its original name due to its growing place. As a rule, moshoviki can be found in moss. In its appearance, the mushroom mokhovik is somewhat reminiscent of another famous forest mushroom borovik.

For this reason, mokhovik is often ranked as a Borovikov. In its biological structure, mohovik is not much different from other forest mushrooms. The mushroom cap is velvety, can become sticky in wet weather. Over time, natural cracks appear on the mokhovik hat. Mushroom flesh of moshovik often differs in color depending on the subspecies.

As a rule, the flesh of moshovik is yellowish or red. On the cut, the flesh of the vast majority of subspecies of the mushroom mokhovik stands out with its bluish tint. In total, about 18 subspecies of fungi belong to the genus Mokhovik, which, as a rule, are found in the temperate climatic zones of the Southern and Northern belts.

In the Russian Federation and on the territory of the countries of the former USSR, seven species of mokhovik mushroom grow. One can distinguish such the most popular mushrooms growing in domestic forests as moshovik variegated, chestnut moshovik, green moshovik, red moshovik or borovik, as well as moshovik Xerocomus badius, better known popularly as Polish mushroom.

In our latitudes, the mushroom mokhovik grows mainly in mixed deciduous forests, and in addition in oak groves from May to the end of October. The edible mushroom mokhovik has a delicate taste and a pronounced fruity aroma. Before eating, the mushroom mokhovik is thoroughly washed, and then the hat and fruit leg are peeled off.

Mushroom mohovik is used in writing in boiled or fried form. Amateur mushroom pickers and culinary professionals claim that the mushroom is mokhovik, however, like other mushrooms with loose pulp, they are absolutely not suitable for drying. It turns out that during the drying process, the mushroom mokhovik is so dry and reduced in size that then the product is quite difficult to soak and use for cooking products.

Like other types of mushrooms, mohovik can be used in the process of making mushroom soup or sauce. In addition, mushroom gravy can be prepared on the basis of mohoviks and served together with meat dishes or side dishes made of potatoes or pasta. Often, forest mushrooms, including mohovik, are used as a filling for homemade baking.

It is worth noting that not all types of mushroom mohovik can be eaten without fear. Experts say that it is best to use young mushrooms of the following types for culinary purposes: mokhovik green, chestnut, red, powdered, variegated and Polish mushroom. Moshovik semi-swollen, tupospore, asthenic and parasitic belong to mushrooms unsuitable for consumption.