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Moldova · Cantemir| Common Animals Fish Mushrooms Flora |
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Kuehneromyces mutabilis |
July: Mass fruiting of the mushrooms.
Edible after thermal treatment. Commonly collected in central Russia and Europe. Used in home preserves and traditional mushroom dishes.
Grows in large clusters on dead woody debris. Characterized by alternating cap coloration.
Collect on dead trunks and stumps of deciduous trees Best time — summer and early autumn after rains Carefully cut with a knife at the base of the stem
Characterized by alternating cap colors — light center to dark edge. Choose young and firm specimens.
Thoroughly wash off debris and sand. Boil before cooking to remove bitterness. Used in soups and fried dishes.
Cap: Boiling, frying, stewing
Stem: Boiling, frying after removing fibrous parts
Stem: Boiling, frying after removing fibrous parts
Fried sheathed woodtuft mushrooms (Frying)
Boil first, then fry with onions
Boil first, then fry with onions
1. Boil mushrooms for 15 minutes.
2. Fry with onions until golden brown.
2. Fry with onions until golden brown.
Stewed sheathed woodtuft mushrooms (Stewing)
Stew boiled mushrooms with vegetables and sour cream
Stew boiled mushrooms with vegetables and sour cream
1. Boil mushrooms until tender.
2. Stew with carrots, onions, and sour cream for 20 minutes.
2. Stew with carrots, onions, and sour cream for 20 minutes.
Sheathed woodtuft mushroom soup (Boiling)
Hearty mushroom soup with potatoes and herbs
Hearty mushroom soup with potatoes and herbs
1. Boil mushrooms for 20 minutes.
2. Add potatoes, onions, and herbs, cook until done.
2. Add potatoes, onions, and herbs, cook until done.