Mushrooms pushers: where to look and how to cook

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Mushrooms are pushers, common floats are white, are theoretically edible, but they are not of special nutritional value. A closely related species of the white pusher is the mushroom float orange, the description of the varieties is very close.

Mushroom description

The diameter of the leg of the adult specimen of the white pusher, Amanitopsis alba, is 8-20 mm and a length of 5-15 cm. The leg has a white or off-white color and is hollow inside. The saffron float (Amanita crocea) differs from the gray float (Amanita vaginata) by coloring the surface of the cap. This conditionally edible mushroom has good taste and quality characteristics and is close in basic indicators of nutritional value to a dark brown float (Amanitaumbrinolutea). It has a fairly pronounced mushroom aroma.

The hat has distinct scars on the edges. The surface of the fruiting body may have a different color, including gray, yellow-gray, gray-brown, orange shades. The diameter of the hat of an adult specimen pusher is more than 4-9 cm. Young mushrooms have a bell-shaped hat, while adults can have a flat-convex or completely flat hat.

The plates are white stained, wide enough and often located, free type. Spore powder is white. Disputes are relatively aligned round shape, often spherical, with a smooth surface. No staining. Disputes are always non-amyloid.

Species well known to most mushroom pickers are conditionally edible, have relatively good taste characteristics, but are rarely harvested, due to the presence of a very fragile hat that makes mushrooms unsuitable for transportation or processing. In addition, many mushroom pickers are repelled by the dangerous similarity of pushers with poisonous fly agarics.

Mushrooms pushers: description

Biological features

Most often this species is found in deciduous forests, under birches. The fungus grows best on acidic or neutral soils. Pushers contain betaine, which plays a very important role in the main metabolic processes. In addition to the white push, var. alba, the following varieties are most common in the forest belt of our country:

  • var. vaginata or gray, with an ash-gray hat on a whitish leg with a white Volvo;
  • var. plumbea or pusher lead gray, with a cap of a very characteristic lead gray stain and a bluish tinge of the leg;
  • var. olivaceoviridis or olive green pusher;
  • submembranacea or webbed float.

Inexperienced mushroom pickers often confuse edible pushers with poisonous representatives of the genus Amanita. A distinctive feature of edible mushrooms is a free sack-shaped Volvo and well-defined ribbed edges of the cap. The peak fruiting of Amanitopsis occurs in the first decade of July and lasts most often until the last days of September.

Cooking Application

Small conditionally edible pusher mushroom, according to most mushroom pickers, has very mediocre taste. Used in cooking after a short boil, well suited for drying. Amanitopsis are used to prepare first and second courses, as well as a variety of snacks.

The process of preparing pushers does not differ from the use of other species of mushrooms in cooking. They should be very carefully cleaned of contaminants and washed thoroughly. Boiling pushers is recommended for 40-50 minutes. You can salt and marinate Amanitopsis without first soaking or scalding.

Most often, homemade mushroom soups are prepared using pushers. Rinse the boiled mushrooms and add water again, add chopped potatoes, carrots and seasonings. It is recommended to serve the dish with sour cream and chopped herbs. Potato baked with Amanitopsis alba mushrooms and cheese has a good taste. Before baking, the pushers must be cooked.

How to make mushroom soup

Pushers are very fragile and tender mushrooms that require a particularly careful attitude. When collecting them, one should be very careful: in recent years, the use of false pushers, which include about ten related varieties of mushrooms from the Mukhomorov family, is often called among the causes of severe poisoning.


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