Purple weed - a description of where it grows, the toxicity of the mushroom. Purple mokruha - description of the properties of the spruce mushroom, its photo Purple mokruha

Mokruha - the beneficial properties and contraindications of which will be discussed, is used in cooking, as well as folk medicine. By following simple recipes you can get an excellent dish that can be included in your daily diet. This species thrives in coniferous and mixed forests. You can go harvesting from the end of July to September inclusive.

Considering the chemical properties of the mushroom, it is considered one of the most useful products, and thanks to the enzymes that are part of it, it is actively used in medicine. The pulp contains a large number of components necessary for health, which is why nutritionists recommend it for everyday use.

By properly preparing a dish from mushrooms, you can lose weight without harming the body, since mushrooms contain a large number of components necessary for the body. They are also included in the vegetarian menu, and in terms of protein content this product can become a competitor to meat. Reproduces by spores.

Mokrukha can be classified as the fourth category of mushrooms, which can be consumed after boiling or frying.

Where does it grow?

The mushroom feels great in the northern regions, in the East and the Caucasus, both in deciduous and pine forests.

About cooking

Thanks to its rich mushroom aroma, pleasant taste and fleshy pulp, mokrukha is a sought-after product in cooking. The peculiarity of the mushroom is that heat treatment turns it purple. Hence the name. Primary processing boils down to washing and peeling.

This type can be either salted or pickled. It makes the perfect base for a delicious broth or sauce.

They also make delicious side dishes in combination with fish dishes or meat side dishes. Mokrukha is often an ingredient in salad. Thanks to the purple color of the pulp, the salad looks very unusual.

Fresh mokruhi should be stored for no more than a day in the refrigerator. This storage method will allow the product to retain all its nutritional properties.

Calorie content

Per 100 grams of fresh pulp there are 19.2 kcal. Chemical composition - 0.9 g of protein, 0.4 g of fat and 3.2 g of carbohydrates.

The benefits of mokrukha

The beneficial effect on the entire body of this product is enormous. The mushroom improves memory, eliminates chronic fatigue and strengthens the body's defenses. Experts say that the mushroom is able to fight viral diseases, improves hematopoiesis processes and allows the active renewal of blood cells.

It is worth noting that most countries use this product in folk medicine to combat migraines, headaches, insomnia and nervous system disorders.

This mushroom has also found application in cosmetology. Cosmetic products that contain it allow the skin to remain elastic, silky and firm longer. Creams and lotions based on mushrooms are recommended for oily skin, since, thanks to the special components included in their composition, pores narrow and the skin becomes matte.

An equally positive effect occurs on the condition of the hair. Among folk recipes, masks based on mushrooms are used to eliminate the problem of split ends, dandruff and hair loss. As a result, the hair acquires shine, becomes elastic and healthy.

Contraindications

Experts say that mokruha cannot cause harm, since it is very difficult to confuse it with other mushrooms. When cutting the pulp, the cut always takes on a reddish tint.

But by following simple rules, you can avoid discomfort and health problems. First of all, harvesting near highways and large cities or enterprises is not recommended. Also, people suffering from diseases of the gastrointestinal tract should not get carried away with mushroom dishes. It is also undesirable for children to consume them, since the fiber and chitin contained in the pulp are difficult for the child’s body to absorb.

Individual intolerance to the product can provoke allergic manifestations and even Quincke's edema.

Types of mothweed

Spruce(Gomphidius glutinosus)

This moth belongs to the fungi of the Gomphidiaceae family and is popularly called a slug. The diameter of the cap reaches 14 cm, the color ranges from gray to gray-brown with a purple tint. A fleshy cap in the shape of a hemisphere, which becomes depressed over time, with a small tubercle in the center. The smooth, slimy skin peels off easily from the lemon-yellow stem. When pressed, the flesh of the leg may take on a dark tint.

The plates are white and become brown with age. Old mushrooms with black plates. When broken, you can smell a characteristic aroma. Has a sour taste.

It is worth noting that this mushroom has similar species, these are spotted and purple moths.

Harvest time is mainly in the northern regions of the country from the second half of August until October inclusive. More often, moths grow near spruce and pine trees, ear and heather. It is worth noting the peculiarity of this species, for which it is better to take a separate basket, since the mucus from the cap can stain other mushrooms.

They can be eaten boiled, pickled or salted. Sometimes spruce fly is called sticky or slug. In medicine, tinctures are prepared from it, which have an antimicrobial effect.

Purple (Chroogomphus rutilus)

Translated from Latin it sounds like golden-red, but in fact this color may not be purple. The mushroom received its species name when it was first heat-treated and turned purple.

The diameter of the cap is no more than 14 cm. In young specimens it is brick or brown in color. Mature mokrukha may fade slightly and reduce their saturation. Growing in a damp and dark place, the cap develops a characteristic mucus that covers both the cap and the stem. Chroogomphus rutilus is sometimes called pine tree.

The plates are also purple. The softness becomes pinkish when broken. It is worth noting the fact that this particular species is loved by various insects, therefore, before sending the next specimen to the basket, it is important to carefully examine it.

Among the lookalikes you can find felt, Swiss, pink and spruce moths.

Growth of Chroogomphus rutilus begins in the second half of August and ends in October. Harvesting in deciduous and coniferous forests. Most often, Chroogomphus rutilus grows under pine or birch trees and is suitable for consumption. This species is sometimes called yellowlegged, slimy, or shiny.

Pink(Gomphidius roseus)

The diameter of the cap of the pink fly does not exceed 6 cm. Its color is gray-pink. Closer to the center, the shade is lighter, the edges of the cap are wavy. In young specimens it is convex in shape, becoming flat over time. The stalk has a cylindrical shape and the mucous ring disappears as the fungus matures. The color of the thick plates is white, becoming gray over time.

It is worth noting that the leg of this species has a pink tint, hence the name. Gomphidius roseus does not look like any other mushroom, so it is extremely difficult to confuse it.

You can go for pink wet from the second half of August until the beginning of September. The delicacy grows in pine forests. Ideal for pickles and marinades.

Spotted (Gomphidius maculatus)

The cap of this specimen reaches 5 cm and at the beginning has a conical convex shape with drooping edges. Over time it turns into a prostrate position. The cap is brown with a gray tint, covered with mucus, on which black spots can be seen. The leg is thick, fleshy, cylindrical, white. The base of the leg is yellowish.

When the pulp is broken it turns pink. Gomphidius maculatus is suitable for any heat treatment and has excellent taste. Spruce moth is considered to be a double.

Swiss (Chroogomphus helveticus)

In common parlance this species may be called the felt yellowfoot. The diameter of the cap is no more than 7 cm, convex, ocher color. Velvety to the touch. The pulp is dense, but when broken it takes on a reddish color. At the base of the earth the leg is yellow. The pulp has a sweetish taste with an inexpressive odor.

Chroogomphus helveticus can be found in a coniferous forest. Most often found under cedars and spruces.

Tomentosweet (Chroogomphus tomentosus)

The diameter of the felt mushroom cap is from 2 to 10 cm, convex in shape, becoming flatter as the mushroom matures.

Its color ranges from dark pink to ocher. Adult specimens have a rich brown cap.

In dry weather, the surface of the cap is velvety and felt-like. When wet it is sticky.

The ocher-colored flesh is dense and, as it dries, takes on a wine tint, which is the norm for this species.

(Chroogomphus tomentosus) can be found in both deciduous and coniferous forests, mainly under pine trees.

It is worth noting the fact that the cutting down of coniferous forests has contributed to a decrease in the amount of felt fly, which is why it is protected in nature reserves.

How to clean

Some mushroom pickers have gotten used to cleaning wet mushrooms this way. It is necessary to cut prematurely washed specimens in half with a sharp knife and “strip” the cap from the sticky mass that is inherent in this species.

Peculiarities

• It is worth noting that the pine variety has a more refined taste than the spruce variety. Therefore, it is ideal for pickling and marinating.
• If the mushrooms are young and small, you don’t have to remove the film; they won’t spoil the taste of the dish.

The nuances of cooking spruce dust

Spruce moths do not need to be soaked, as some mushroom pickers believe. You don’t have to remove the film from them and clean them thoroughly. It will be enough to rinse in running water. You need to be especially careful, since growing on sandy soils, there is a lot of sand on them. The mushrooms are immediately fried without boiling them. In this case, you don’t need a lot of oil; the pulp itself produces juice, which is enough for further processing.

At the same time, you cannot follow the rule, the longer you stew, the better. Otherwise, the pulp will be rubbery and tough.

Cooking recipes

Bachelor sandwiches

Even a child can cope with the preparation. You should prepare:

• A couple of toasted slices of bread;
• Fresh mokrukha (no more than 10 pieces);
• Hard cheese – 10 g;
• Butter 1 tbsp;
• A little chopped dill and parsley;

Preparation

1. First of all, after washing the mushrooms, you should remove the jelly-like film from them using a knife.
2. Now the pulp is cut into slices and placed in a dry frying pan to evaporate for a couple of minutes. After the required time, add butter and continue frying for 3-4 minutes.
3. During this time, the bread is toasted in a toaster.
4. Spread butter on the bread, apply a thin layer of fried mushrooms, sprinkle with cheese and herbs.
5. The sandwiches are placed in the microwave for a few minutes to melt the cheese.

In Korean

This side dish will please everyone without exception. To prepare the dish you need:

• Wet about 1 kg;
• Salt, ground black pepper;
• Onion - a couple of heads;
• Korean carrots – 200 gr;
• Sunflower oil – 2 tbsp.

Preparation

1. The pulp is washed, cleared of mucus, placed in a saucepan and boiled over medium heat.
2. After some time, the water is drained, the pulp is cut into cubes, placed in a frying pan with sunflower oil and fried for 10 minutes.
3. Add chopped onions to the mushrooms and simmer for another couple of minutes until done.
4. Combine mushrooms and Korean carrots.

Omelette

This delicious recipe is suitable for all lovers of mushroom dishes. Need to stock up:

• Purple fly - 1 kg;
• Prunes – 150 gr;
• Semi-dry wine – 150 g;
• Tomato;
• Chicken eggs – 5 pieces;
• Greenery;
• Salt;

Preparation

1. The pulp must be cleared of mucus, washed and chopped, and fried until the liquid evaporates.
2. Prepare prunes. If it is dry, pre-soak it for half an hour. The finished prunes are finely chopped and sent to the mushrooms.
3. After a couple of minutes, add wine to the pulp in the frying pan and simmer until the liquid evaporates. Salt and pepper to taste.
4. Cut the tomato and add it to the mixture.
5. Using a whisk, beat chicken eggs, adding a little baking powder to them. Eggs are added when the liquid has evaporated. In this case, the pan must be set aside from the heat for a minute to cool. The egg mixture is poured into the mushroom mixture, stirred, and returned to the heat.
6. In 5 minutes the omelette is ready. If desired, sprinkle it with herbs. A very tasty dish when served warm.

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In regions where nature has generously provided fertile soils and forests, you can pick up a lot of mushrooms and berries. However, lovers of quiet hunting do not have much respect for the mokrukha mushroom, which is often found in such places. Unpresentable, which is thickly covered with mucus, causes them only a grin and disgust. However, if a piece of wet food accidentally ends up in your basket, there is no need to rush to throw it away. It is not considered poisonous, and some mushroom pickers even claim that if you prepare it correctly, you can get a completely delicious dish with a piquant taste.

Description of the mushroom

Mokrukha is a conditionally edible mushroom that belongs to the fourth category of edible mushrooms. That is, in order to eat it, the mushroom must first be soaked and then boiled. Some housewives use it as an addition to various sauces, dried, salted and pickled.

The Mokrukhov family can be divided into two genera, called Chroogomphus and Gomphidius. A distinctive feature of these mushrooms is to form a wet, slimy film on the cap. These gifts of the forest are always slippery to the touch. It is this characteristic feature that confuses many mushroom pickers.

Wetweeds can grow either singly or in small families. Active growth of representatives of this family is observed from the beginning or mid-July until the first frost.

The truth about slippery mushrooms

In terms of taste characteristics, mokrukha are significantly inferior to more expensive representatives of this kingdom. Of course, they are not as tasty as white or champignons. However, in terms of the content of a large amount of nutrients and antibacterial components, they are ahead of all types of mushrooms found in the central zone of our country. Some biologists and botanists call the moth family a storehouse of proteins, carbohydrates, amino acids and consider them indispensable in therapeutic nutrition. By the way, during cooking, the mokrukha mushroom turns black.

Where are the moths found?

In Russia, the mokrukha mushroom is found in regions with a temperate climate. Here you can find six types of them. Thus, purple, pink or pine moths have chosen pine forests for their existence. Felt fungus (felt weed) grows in symbiosis with fir, pine and cedar trees. Slender or spotted moths prefer to live under larches. The spruce moth fungus has found its refuge under the spruce tree.

The preparation and storage of these plants does not require special efforts from the housewife or special knowledge in the field of cooking. Therefore, many experienced mushroom pickers are happy to collect them. According to mokrukha connoisseurs, you can peel the mushroom immediately after cutting. This won't take much time and will prevent other mushrooms from getting dirty with sticky mucus.

Notable Features

It doesn’t matter where you come across the mokrukha mushroom (you can see photos of representatives of the kingdom of wildlife in the article) - an experienced mushroom picker will never confuse it with anything. However, these mushrooms still differ from each other. They may have different shapes and different colors, and may or may not have a specific smell. It is also worth noting that, depending on the species, the taste qualities of this type of mushroom differ significantly. It is believed that pine members of the family have the most exquisite taste.

For example, spruce weevils may have a dry or sticky rather than slimy film. The color of the cap can be grayish or bluish, or maybe dirty brown, without any spots. Young mushrooms have a convex cap, but over time it takes on a more prostrate shape. There are plates on the inside of the caps of these mushrooms. A high leg with a slight swelling in the middle and a characteristic wide ring, also covered with mucus - these characteristics are a kind of calling card of moths. The surface of the mushroom stem is smooth and moist, at the very bottom it is bright yellow, but closer to the cap it turns white. The mushroom pulp is dense and fleshy, tender and almost white. The smell is almost completely absent. These grow up in small families.

The purple mokrukha mushroom has a fleshy, convex-conical cap with slightly bent edges. But the older the mushroom gets, the flatter the cap becomes. Color - orange-brown or copper-red. It has an adhesive mucous film on the surface. On dry sunny days, the wet layer dries out, and then the cap becomes glossy. On the reverse side of the cap, the plates descend to a low, thin stem. If a leg is broken, the flesh begins to turn yellow at the break. The flesh of the mushroom itself is saffron-colored, and with slight pressure it turns wine-red. It has a pleasant, slightly sweet smell.

The value of purple and spruce fly

The particularly valuable properties of these subspecies include the presence of antibiotic characteristics that can strongly counteract the growth and activity of pathogenic microbes, including staphylococcus. The spruce fly mushroom, like the purple one, is widely used in the treatment of sinusitis and skin diseases.

Other members of the family

The pink molyweed stands out noticeably from the family of these mushrooms. Her bright pink hat, slightly faded in the center, attracts and at the same time scares away many mushroom pickers. Young pink mushrooms have a noticeably convex cap, but over time it becomes almost flat, and its edges begin to bend upward. The surface is slimy and sticky in wet weather. Wide plates smoothly descend to a short cylindrical stalk, on which there is a mucous ring. The pulp of this mushroom is very light, fleshy and soft. It turns black when cooked. There is almost no smell.

Mokrukha slender acquired its name because of its size and shape. In appearance it is very similar to the purple moth, but differs in a taller, stronger leg and a small cap with dark spots. It has sparse plates descending to the stem. However, this is a completely different species, so they should not be confused.

The felt mushroom is another representative of the mokruha family. Its other names are felt yellowleg and Swiss fly. The small cap is usually orange-brown in color and has a felt or scaly texture. In dry weather it is mostly dry, but becomes slimy after rain. It has dense pale pink plates that fall to a thin, often curved stem. With age, these plates may turn black. The stem of the mushroom is low, can reach 8 cm in height, most often tapering slightly at the base. Usually the color of the stem is identical to the color of the cap. The brim of the cap of young mushrooms may be connected to the stem by light, dry, fibrous tissue. This species is widespread in upland coniferous forests and cedar trees.

How to cook mushrooms

Mokrukha, like any other types of mushrooms, is soaked for several minutes, the top adhesive layer is removed from the entire surface and washed thoroughly. Since these mushrooms are conditionally edible, they must be boiled. Many housewives claim that these gifts of the forest, after pre-treatment, must be placed in salted water, brought to a boil and simmered over low heat for 15-30 minutes. However, in reality, long-term cooking of mokrukhs is undesirable. This makes their flesh tough and fibrous. During heat treatment, the color of mushrooms can change significantly: from light, the flesh becomes dark purple, almost black.

They are not very good as an independent dish, but as an addition to a side dish or as part of a sauce they are simply excellent and give an original taste to the main dish. It is difficult to confuse mokrukha with anything else in the dish.

Application

Representatives of this mushroom family are used not only for preparing all kinds of culinary dishes. They are widely used in cosmetology and folk medicine.

It is believed that mokrukha has a beneficial effect on all organs of our body. The presence of antibacterial substances in this mushroom determines the effectiveness of its use as a therapeutic and prophylactic agent. Modern medicine confirms that mokrukha is effective in the treatment of viral diseases. In many countries, this mushroom is used to treat migraines, nervous system disorders, headaches and insomnia. It is assumed that such a product has a positive effect on the general condition of the body, helps strengthen the immune system and is effective in the fight against chronic fatigue.

Cosmetics that contain the spruce fly fungus (preparing such potions at home is not difficult) make the skin more elastic and silky. Lotions, infusions and decoctions relieve redness and inflammation. Along the way, they have a beneficial effect on skin color - it becomes smooth and matte. Creams with mokrukha are recommended for owners of oily skin prone to enlarged pores.

Decoctions and special masks made from mokrukha help strengthen and grow hair. After using such products, the hair becomes silky and shiny. Since ancient times, this mushroom has been used in folk medicine to eliminate dandruff and split ends.

Spruce weed is a mushroom that grows in coniferous forests. It belongs to the 4th category of edibility, so before cooking it is boiled for at least 15 minutes.

The cap and leg of the spruce moth are covered with mucus.

• Number of servings: 4
• Preparation time: 20 minutes
• Cooking time: 30 minutes

Recipe for spruce mokrukha with potatoes

Before processing, you need to remove the skin from the caps and clean the mucus from the stems.

Preparation:

1. Place the mushrooms in boiling water and cook them for 20 minutes.
2. Drain the broth, cut the preparations into pieces. Fry them in vegetable oil for 5-7 minutes.
3. Place the potatoes cut into cubes in the pan, add salt. Stir the ingredients and cook over medium heat for 10-12 minutes.

Before serving, decorate the dish with herbs.

Mokruha spruce with cauliflower

Prepare a delicious and beautiful dish for dinner.

Ingredients:

• mushrooms – 300 g;
• cauliflower – 1 small head;
• onions – 1 pc.;
• cheese – 70 g;
• vegetable oil – 60 g;
• butter – 60 g;
• breadcrumbs – 30 g;
• salt - to taste.

Cooking steps:

1. Boil the mokruhi, cut them into small pieces.
2. Chop the onion, fry it together with mokrukha until golden brown.
3. Disassemble the cabbage into inflorescences, boil it in salted water for 5 minutes. Mix the preparations with breadcrumbs and fry them in butter.
4. Mix the prepared products, place them in a baking dish and sprinkle with grated cheese.
5. Bake the dish in an oven preheated to 180°C for 15 minutes.

Serve the treat hot.

Snack of spruce mokrukha and loaf

Hot sandwiches are filling and flavorful.

Ingredients:

• mushrooms – 200 g;
• French baguette – 1 pc.;
• milk – 200 ml;
• cream – 150 ml;
• onions – 1 pc.;
• hard cheese – 100 g;
• vegetable oil – 90 g;
• greens – 0.5 bunch;
• salt - to taste.

Preparation:

1. Boil the mushrooms, cut them into strips and fry in vegetable oil for 5 minutes. Add chopped onion and cook for another 5 minutes. Add salt, grated cheese, herbs and cream.
2. Cut the baguette into 4 cm thick slices and dip them in milk. Squeeze out the pulp, form baskets and fill them with filling.
3. Fry the preparations until golden brown.

Serve the snack with tea or coffee.

Description of spruce weevil

The mushroom got its name because its cap is wet in any weather. The collection season begins in July and ends in October. Mushrooms grow throughout Russia in coniferous and mixed forests.

Peculiarities:

• The hat with a diameter of 4 to 13 cm has the shape of a cone or hemisphere. The skin is smooth, covered with mucus.
• The pulp is fibrous and juicy. It has a sweet or sour taste.
• The leg is tall and covered with scales.
• Under the cap there are rare wide plates.

After heat treatment, the mushrooms darken.

You can serve boiled rice, potatoes or pasta as a side dish for mushrooms.

This type of mushroom contains a lot of vitamins, however, despite this, it has not gained popularity either among mushroom pickers or among mushroom eaters. Some even consider it poisonous and inedible. And in vain! Mokrukha has a distinct rich taste that is liked by those who taste this mushroom.

Description of appearance

Among other representatives of the mushroom kingdom, it is distinguished by its large size; the cap can grow up to 15 centimeters. It is usually gray and may have dark or purple spots. The season for the appearance of biting moths in forests is August – September. Loves coniferous and mixed forests. Creates mycorrhiza with pine or birch. On the territory of Russia it can be found almost everywhere - in the Caucasus mountains, in Siberian latitudes, Far Eastern forests and other places. Usually grows one at a time, less often - in small groups. It was called wet because a mucous membrane forms on it. If you are going to collect mixed mushrooms, then you need to take a separate container for wet mushrooms. Otherwise, it will stain the rest of the mushrooms with mucus.

The calorie content of purple moth reaches 192 kilocalories.

Beneficial features

Chroogomphus rutilus or purple fly contains certain enzymes, which are then used in the creation of certain medicines, such as antibiotics. These are very useful mushrooms, as they have certain chemical properties and contain a complex of vitamins.

Using moths for food

This is a completely edible mushroom, filled with the aromas of the forest. Its rich taste will not leave any mushroom lover indifferent. Makruhi got its name because when cooked, its color changes to purple. When cooking, you should first clean the mucous skin from the mushroom and rinse it well, and then cook it the way you like. Of all the mushrooms, mokrukha tastes most like boletus.

You can cook all the same dishes from them as from regular mushrooms. Great for making pickles, you can make a delicious mushroom sauce or simply fry them as a side dish for meat or fish. There are many recipes for salads with the addition of various mushrooms, including wet mushrooms. Due to the fact that they turn purple during heat treatment, all ready-made dishes containing them will look unusual and memorable. For example, by adding them to a salad, you will get bright splashes of color in the dish, which will make it more appetizing.

This is not only tasty, but also incredibly healthy mushroom. Eating them strengthens the immune system, restores the nervous system, improves blood circulation and memory. The general condition becomes satisfactory, and fatigue disappears without a trace. The active substances that make up purple moths have a positive effect on the hematopoietic organs, and therefore they promote hematopoiesis and the renewal of all cells of the body.

In some nations, this type of mushroom has been used since time immemorial; it has been used to relieve headaches, treat insomnia and alleviate diseases of the nervous system.

Cosmetology is also a branch of medicine that successfully uses purple moths. They are used to produce creams, masks, serums, tonics, shampoos, balms, and so on. The skin becomes elastic and toned, and the hair becomes strong and silky. When using mokrukh-based cosmetics, you can even out the skin color and give it a matte tint. Shampoos and balms promote hair renewal, strengthen the hair follicle and protect hair from split ends in the future.

Possible contraindications

There are no complications associated with taking mucus as food or as an additive to medicines and cosmetics. The purple tint of the color helps prevent the purple moth from being confused with any other poisonous mushroom. When cut, this type of mushroom always takes on a pink or red color. However, even the most harmless mushroom at first glance can have negative consequences on the human body. This can happen if the mushrooms were collected in the forest near highways, within the boundaries of a large city, near industrial enterprises or landfills. Such mushrooms should not be collected and eaten.

For some people, mushroom food may be too heavy and their body will have difficulty digesting the product. These groups of people include children, the elderly and people suffering from diseases of the gastrointestinal tract. Chitin, which mushrooms contain, is practically not absorbed by an unprepared child’s body.

Video: Purple moth (Chroogomphus rutilus)

Purple mokruha: calorie content and main components of this mushroom. Everything about this product, including the benefits of coppery yellowlegs and contraindications to its use. Eating mokrukha and creating the most delicious dishes from it at home.

The content of the article:

Purple mokrukha is a rather fleshy mushroom of the Mokrukhov family, which has a cylindrical stem and a cap consisting of arched plates. Young mushrooms of this variety are distinguished by a pronounced mucous structure of the upper skin, which is especially noticeable in humid climates. After the first frost, morukha acquires an amazing color, which was the basis for the name of this gift of nature. Some mushroom lovers consider this product to be poisonous and unsuitable for consumption, which is not true. Finding it is not a big problem, because it grows in different latitudes, from the Far East to the Caucasus.

Composition and calorie content of purple moth

Mushrooms themselves are a nutritious product, and this variety contains a lot of useful components in the form of a wide range of vitamins.

The calorie content of purple moth is 19.2 kcal per 100 grams of product, of which:

• Proteins - 0.9 g;
• Fats - 0.4 g;
• Carbohydrates - 3.2 g.

Vitamins per 100 grams:

• Vitamin PP - 10.7 mg;
• Vitamin E - 0.1 mg;
• Vitamin C - 11 mg;
• Vitamin B2 - 0.38 mg;
• Vitamin B1 - 0.02 mg;

Protein after eating copper-red yellowlegs is absorbed by the human body better than meat, which should be of interest to vegetarians. Compared to the popular oyster mushrooms (33 kcal), champignons (27 kcal) and chanterelles (38 kcal), it can be included in your diet even if you are on a strict diet.

Beneficial properties of purple flyweed

Some people consider this mushroom to be an unsuccessful analogue of boletus, which is somewhat reminiscent of it in taste. At the same time, they forget about the fact that such a product has many advantages.

The benefits of purple moth are as follows:

1. The presence of unique enzymes in its composition. It is due to this property that it is an indispensable basis for some antibiotics. Along with cow fungus (goat mushroom), it is recognized as a record holder for eliminating the growth of the causative agent of many infectious diseases.
2. Helping to stabilize the general condition. In this case, doctors note the fact that purple moth improves human memory and strengthens the immune system due to the presence of useful substances in it. This mushroom also has no equal in the fight against chronic fatigue syndrome.
3. Losing weight without self-torture. Nutritionists advise their patients to eat purple moth. Firstly, it satisfies hunger perfectly. Secondly, this mushroom does not contribute to gaining extra pounds due to its low calorie content.
4. Normalization of hematopoiesis. When consuming this product, the renewal of cells that are responsible for the vital functions of the human body is stabilized.
5. Fighting migraines. Purple weed is unique in that after eating it, sleep becomes more restful, and headaches cease to be a cyclical phenomenon.
6. Significant cosmetic effect. This mushroom is usually used in the manufacture of masks, creams and hair care products. As a result, the skin becomes more elastic, and the hair stops splitting and falling out.

The benefits of purple moth have been known for a long time. It is successfully used by most nutritionists and gastroenterologists, if there is no reason to be wary of eating coppery yellowlegs.

Harm and contraindications to the use of purple fly

Any mushrooms should be introduced into your diet with caution and after consulting a doctor. The good thing about the product being described is that it is difficult to confuse it with any poisonous forest organism that reproduces by spores.

However, with all its obvious advantages, you should remember the contraindications when taking Moguru purpurea:

• Gastrointestinal disease. Mushrooms themselves are a heavy food for those people who have obvious stomach problems. Yellowlegs contains a large amount of fiber and chitin, which can cause an attack of gastritis or pancreatitis.
• Gout. Such a metabolic disorder in the body can worsen with additional stress on it due to the use of purple moth. In this case, it is better to replace it with dairy products, vegetables, fruits and eggs.
• Small children. Doctors insist on the fact that a child under 3 years old should not include mushrooms in the menu. Some nutritionists consider the possibility of consuming this product (after the stated time has elapsed) exclusively in the form of oyster mushrooms or artificially grown champignons. Parents need to wait until their children are 10-14 years old, because the immature body simply will not assimilate it.
• Allergy. In this case, simple urticaria may not be enough. Quincke's edema is one of the undesirable consequences of such a desire to diversify your menu. Contraindications to miruha purpurea include personal intolerance to the product. Therefore, before using it, you should consult an allergist.

Recipes for dishes made from purple mokruha

Mushrooms themselves are universal in that they can be eaten boiled, fried, salted and canned. They also go well with dough if you want to treat yourself to pies or dumplings.

Culinary experts advise using purple mokrukha in the following dishes:

1. Korean snack. To prepare this dish, you need to carefully peel the mushrooms from the film, and then boil them until fully cooked (15-20 minutes). After frying them together with onions, you need to add home-made non-spicy Korean carrots to the resulting product. You can season the resulting dish with olive oil, but you should not be overzealous.
2. Hot sandwiches. If you want to try a similar dish, you can use both black and white bread. For the least harm to your health, it is best to prepare it without using mayonnaise. On the finished base you need to place boiled purple mokrukha with the addition of cheese, tomatoes, cucumbers and thermally treated chicken or rabbit meat. Before serving, such a dish should be decorated with herbs for the greatest effect.
3. Yellowlegged moth sauce. In this case, we are talking about a nutritious, but low-calorie additive to meat. Given the ease of digestibility of such a mushroom, you can not be afraid to combine it even with pork. Nutritionists advise combining it with sour cream or soy sauce. When creating such a dietary supplement, it is recommended to add some chopped almonds or walnuts to it. The highlight of this sauce is usually a pair of plums, which are ideally best purchased sour.
4. Omelette with wet purple. A traditional dish can be varied with the help of these mushrooms. After evaporating them until the liquid disappears, you should add chopped prunes to them. In this case, a finely chopped tomato and a few eggs (based on the number of people who will be present at the meal) will not hurt. Seasoning is added to taste, but it is better to use black pepper.
5. Casserole on a baking sheet. A kilogram of purple mokruha must be thoroughly washed and peeled. After this, it needs to be cooked for 15 minutes and placed on top of finely chopped potatoes and onions. If desired, you can add 100 grams of cheese (preferably hard cheese), after which the resulting structure of mushrooms and vegetables must be filled with sour cream or cream (it is recommended to add the existing mushroom broth). You can replace them with mayonnaise, but this product is not suitable for all people. Salt and spices are added at the discretion of the person who prepares himself a nourishing, but at the same time healthy food.
6. Purple mokrukha soup. It is done quite easily if you follow all the necessary proportions. To prepare it, you need to boil 0.5 kg of mushrooms for half an hour. Then you need to add 5 coarsely chopped potatoes to the broth. Until they are completely ready, you should diversify the dish with pasta. Ideally, it is recommended to use spaghetti made from durum wheat. The final touch is seasonings in the form of rosemary and black pepper, a pinch of each of the mentioned ingredients.
7. Okroshka with purple mokrukha. If you want to taste cold soup, then this mushroom is quite suitable in this case. To do this, you need to take boiled potatoes (3 pieces), eggs (3 pieces) and meat (ideally chicken) and add kvass, whey or mineral water to them. At the same time, we should not forget about the main ingredient in the form of 0.5 kilograms of mokrukha, which, together with the mentioned components, can feed 6 people.
8. Stuffed pepper. Many people are accustomed to filling this vegetable with meat and rice. If you want to diversify your menu, you can try adding purple mokrukha to the mentioned ingredients. It must first be fried or boiled. The highlight of this dish is the addition of buckwheat to the filling. Peppers stuffed in this way can be stewed either in tomato paste or in frying fresh tomatoes (this option is more preferable).
9. Draniki with mushroom filling. Purple mokrukha has a rather viscous structure, which is perfect for creating this dish. Pancakes with a similar filling are prepared using 800 g of potatoes and 500 g of yellowlegs. To the finely grated vegetable you need to add 2 eggs, 2 tbsp. spoons of flour and a pinch of salt. For the filling, just mix onions with mushrooms, after which you need to wrap the resulting mass in potato cakes and fry them until tender in vegetable oil.
10. . They can be made either with yeast dough or by adding kefir to the base. It is also recommended to use baking powder if you don’t have time to make the dough. 5 tablespoons of this substance are enough to enrich 1 kg of flour with oxygen. Regarding the filling, you can experiment by adding a couple of medium-sized potatoes, 300 g of onions and 3 eggs to 0.5 kg of mokrukha (duck or goose will add piquancy to the dish). Some gourmets also prefer to add sorrel to the filling.

Recipes for purple mokrukha are usually simple and do not require any special culinary delights. However, mushrooms are among those products that need increased attention due to numerous poisonings due to their improper use. In this regard, the copper-red yellowleg is the least dangerous compared to the same false chanterelle, so it is only a matter of the ability to prepare a dish that is healthy and tasty for the whole family.

The German botanist Jacob Schaeffer first became interested in this mushroom, who at the end of the 18th century (1774) classified his discovery as a type of champignon. Such a comparison has nothing to do with the appearance of mokrukha, because it acquires this color when cut or heat treated.

Some forest researchers still consider this mushroom to be a product of the fourth category. For all his unflattering appearance, he is a rather useful gift that nature has given us. Its repulsive appearance did not prevent many peoples of the world from using the mushroom as a means of combating viral and skin diseases.

The favorite location of the purple fly is near pine and birch trees, where it reproduces quite actively through the pores. This fact contains little interesting information, but the yellowleg does not have imitators, under which inedible or life-threatening mushrooms are hidden. It is impossible to be poisoned by it if it does not grow near toxic enterprises.

It should also be remembered that removing the film from the cap is a prerequisite for using this product for food. Otherwise, even a person who is not a picky eater will not be able to eat it.

Watch a video about purple moth:

The composition of purple mokrukha speaks more about the advantages of this mushroom than about its disadvantages. However, before you eat something, you need to think about the consequences of such an action. It is better to enjoy a pleasant-tasting product after consulting a doctor.