The unusually shaped hare cabbage mushroom is a rare species. It is found so rarely in nature that most countries have provided it with protection by listing it in the Red Book. Grows in forests from August to November. It develops on stumps and near trees, spreading along their protruding roots.

Origin of the name

The shape of the unusual mushroom is similar to a large head of cauliflower. This is where the popular name came from. In Latin it is called Sparassis crispa (curly-haired sparassis). And translated from English its names sound like “mushroom-brain”, “mushroom-ruffles”, “mushroom-cauliflower”. In Russia it is customary to call it mushroom or hare cabbage.

Area

The distribution area of ​​the fungus is quite extensive. It is occasionally found in an area stretching from Europe to Sakhalin. He likes the soils located in the north of the Caucasus and Georgia. In addition, mushroom cabbage, or Sparasis curly, grows in North American forests. The conditions of Russian forests are also suitable for its habitat. However, it is rarely found.

It prefers to settle in natural ecosystems that form around pines, larches, oaks and beeches. Its fruiting bodies nestle comfortably on decrepit stumps or bare rhizomes of trees. They are easily confused with another edible species of sparassis, which prefers to live in spruce forests. In Sparassis nemecii, the color of the fruiting bodies is whitish, and their branches lack teeth.

Morphology of mushroom cabbage

Mushrooms, developing, reach considerable sizes. Some of them grow up to 50 centimeters, and sometimes even more in diameter and weigh several kilograms (there are even ten-kilogram giants). However, among such giants, mushroom cabbage with annual fruiting bodies, the diameter of which ranges from 5 to 30 centimeters, is more common.

The structure of the fruiting bodies is quite simple. Coral-shaped branching lobes are attached to the short central stump. Their tips are crowned with obscure inverted funnel-shaped caps.

The size of the caps is small, only 1-3 centimeters. Their edges are wavy, curled, and often dissected. The center of the caps, initially milky white, darkens over time to brownish shades, with a bare smooth or rough surface, changes from dark cream to pale brown and even intense ocher tones.

The color of the fleshy-skinned tissue is white. Drying, it turns into a waxy-horn-like consistency. The rare hare cabbage mushroom exudes a pleasant smell and has a wonderful taste. The whitish-cream or grayish hymenophore has a waxy consistency. Cystids are absent. Non-amyloid, hyaline, broadly ellipsoidal spores, short and oblique at the base, have slightly thickened walls.

Mushroom cabbage cultivation technology

The technology for cultivating hare cabbage was carefully developed by the Japanese and Americans. They patented some cultivated varieties. The main varietal difference between mushrooms is the ripening time (55-80 days) and the color palette of the fruiting bodies - variations of white and cream shades.

Mushroom cabbage develops well on sterilized substrates. They are prepared by mixing sawdust with wheat bran. At the same time, good yields are obtained. For 3 kg of substrate, up to 800 g of fruiting bodies grow.

The benefits of Sparassis curly

Traditional medicine and fungotherapy widely use hare cabbage. Its fruiting bodies are saturated with polysaccharides, which have antitumor and immunomodulatory activity. They contain a natural antibiotic that can suppress the development of methicillin-resistant Staphylococcus aureus.

In addition, they contain antimicrobial bioactive components. They treat cancer (in particular melanoma and sarcoma). In gynecology, products based on Sparassis curly relieve hormonal disorders and treat benign and oncological tumors. It is included in specialized diets. Mushroom cabbage as an active component is added to preparations used to treat all types of diabetes and viral hepatitis.

The hare cabbage mushroom is also used in dietetics. Its reduced calorie content promotes successful weight loss. Since it leads to persistent weight loss, it is used to treat obesity. At the same time, the body is not deprived of vital minerals and amino acids.

Using mushroom cabbage in cooking

People try not to use overgrown mushrooms in cooking. They are quite tough and have a bitter taste. Young mushrooms are suitable for cooking. Their texture and flavor are similar to morels. They are excellent fried, dried and boiled. Hare cabbage mushroom is good as an addition to any dish. It makes excellent soups, salads, appetizers and main courses.

Salad sellers at markets often sell these mushrooms, offering them in pickled form. True, you need to be careful about their choice. They can easily be confused with another type of mushroom - Tremella, which is available in the assortment of market stalls.

The mushroom is also found under the names mushroom cabbage, hog cabbage, hare cabbage, curly drigel, “mushroom happiness”, ram mushroom, king mushroom.

Characteristics

hat

The fruiting body of Sparassis curly is similar to cauliflower. It is bush-like, round, spherical or irregularly spherical in shape, 5-20 cm in height, 6-30 cm in diameter, weight reaches 6-10 kg. The mushroom consists of “curly” branches or lobes that grow from a central stalk. These processes are flat, 0.7-3 cm wide, 0.3-0.8 cm thick, their edges are wavy or dissected. Young mushrooms are whitish in color; as they mature, they acquire a yellowish tint and, when mature, dry out and become ocher or brownish. The edges of the blades darken first.

Pulp

The flesh of the mushroom is white, dense, brittle in young mushrooms. As it dries, it becomes hard and waxy-horn-like. The pulp has a nutty taste, a strong specific smell, not like a mushroom.

Leg

The leg is central, 2-5 cm thick, 5-13 cm long, but deeply immersed in the ground, which is why it appears short from the outside. The stem is whitish or yellowish in color in young mushrooms, becoming brownish or black as they mature.

Where does it grow?

Sparassis curly grows in Russia (Krasnodar, Altai, Krasnoyarsk, Khabarovsk, Primorsky Territories), in the Novosibirsk, Moscow, Chelyabinsk, Sakhalin regions, in Karelia, in the North Caucasus. Also found in the Baltic states, Belarus, Ukraine, Georgia, Western Europe, Asia and eastern North America.

When appears

The fruiting season lasts from August to October, rarely starting at the end of July.

Edibility of the mushroom

Sparassis curly is an edible mushroom that is used for making soups, frying and drying. Only young mushrooms are edible, since the fruiting bodies in adulthood become very hard, acquire a brownish color and a pronounced bitter taste. But young sparassis curly is a very tasty mushroom, which in texture resembles morels. This mushroom has a specific smell, the taste is reminiscent of a nut.

In cooking, curly sparassis is used raw, for preparing salads, soups, baking with cheese, nuts and seafood, and pickling. This mushroom makes a good filling for pies and dumplings; dried mushrooms are ground into powder and added to sauces, gravies and tonic drinks.

Species

No similar poisonous or inedible species of mushrooms have been described for Sparassis curly.

Growing at home

Cultivating curly sparassis, like all other mushrooms that grow on wood, is relatively easy. The technology is reminiscent of growing oyster mushrooms at home, but they use sawdust not from deciduous trees, but from coniferous trees, since Curly Sparassis prefers to grow on pines, spruces, cedars, fir and larches.

In order to prepare a nutrient substrate, very fresh sawdust is used, which should not contain even traces of chemicals that are used to treat wood in the fight against harmful insects and pathogenic microorganisms.

To improve the nutritional qualities of sawdust and obtain a finished substrate, they are mixed with hay, bran, gypsum and a combined mineral additive in small quantities. Next, they get rid of the microorganisms present in the substrate. To do this, the mixture of sawdust with additives is poured with water, brought to a boil and boiled for 1-2 hours.

After the solution has cooled, the water is drained and the substrate is laid out on a fine mesh while excess water drains from it. The optimal moisture level for sawdust is 70%. The mixture reaches this indicator after 10-14 hours of drying on the grid. Ready sawdust is determined by the fact that it becomes wet to the touch, but does not stick to your hands.

The substrate, freed from excess water, is placed in layers of 5 cm in a plastic bag, each layer is sprinkled with crushed mycelium of curly Sparassis. After this, the bag is tied tightly. After some time, the mycelium will germinate and entangle the entire substrate with a thick net, which turns into a monolithic block. After this, holes of 2 cm by 2 cm are carefully cut in the bag so that the fruiting bodies can break through them in the future.

If there is a plot of land in the garden, in a greenhouse or in a vegetable garden, curly sparassis is also grown on wood logs. The advantage of this method is that it does not require regular replacement of the substrate, since on solid wood the mycelium continues to bear fruit for several years, and not just one or two seasons, as in the previous case.

For Sparassis curly, both sawdust and wood are chosen from coniferous trees. The size of the barrel depends on the ease of use. Both large logs about 10 m long and up to 30 cm in diameter, and small saw cuts 10-30 cm long are used. The wood must be freshly cut, or with a short shelf life. This, on the one hand, eliminates the possibility of infection by competitive species, and on the other hand, eliminates the need for additional moisture. In addition, curly sparassis prefers fresh “food” over dry and stale food.

In the trunk at a distance of 10-15 cm, cuts are made with a drill, then fungal mycelium is introduced into them and the holes are sealed with sawdust. The trunk is placed in a shady place in the garden or greenhouse. Along its entire length it should be in contact with the soil, without sagging anywhere. In this position, the wood will not dry out, since it will be able to take moisture directly from the soil.

Sparassis curly calorie content

The calorie content per 100 g of fresh curly sparassis is 30 kcal. Energy value:

• Proteins:………………….3.7 g
• Fat:………………….1.7 g
• Carbohydrates:………………. 1.1 g

Sparassis curly is used in folk medicine as a remedy with antitumor, immunomodulatory and antimicrobial activities. Its benefits are known for the treatment of cancers such as melanoma and sarcoma, and viral hepatitis. In gynecology, sparassis curly is used to treat hormonal diseases and tumors. The mushroom is also used in the treatment of various types of diabetes. Mushroom cabbage is also known as a remedy for the treatment of obesity; persistent weight loss during its use does not deprive the body of the minerals and protein it needs. In addition, curly sparassis contains sparassol, a substance that prevents the development of mold fungi.

Sparassis curly is listed in the Red Book of Russia as a rare species. The number of this fungus is declining due to increased exploitation of forests and its collection by the population.

Other names:

• Sparassis curly

"Mushroom Happiness"

Mushroom cabbage

Borovaya cabbage

Hare cabbage

Dryagel curly

Sparassis curly, appearance:

Where does Sparassis curly grow:

Will grow from August to October in coniferous forests, most often near pine roots. In the Russian Federation it can be found in Altai, Krasnoyarsk and Primorsky territories, as well as in Krasnodar and Khabarovsk.

Areas of distribution: Novosibirsk, Moscow, Sakhalin - Kunashir Island, Chelyabinsk, in the Republic of Karelia and the North Caucasus. Outside Russia, it has been found in the Baltic states, Georgia, Belarus, Ukraine, Asia, Western Europe, and eastern North America.

Sparassis curly: use

A very tasty edible mushroom. It has a strong specific smell, which has no similarity with mushroom, and is valued by lovers for its nutty taste. But the older the mushroom, the more inedible it is; overripe specimens become bitter and unsuitable for food. It is usually used dried and fried, suitable for making soups, and is known in folk medicine.

Spasassis curly: similar species

Very similar to Sparassis curly sparassis lamellar - Sparassis laminosa, which has yellow flaky branches that are rougher, flatter and smoother. It grows in late summer and also in autumn in deciduous forests, most often near the roots of oak trees. Just as tasty as curly sparassis, but much less common.

Looks like him and ram mushroom Grifola frondosa, branched polypore (branched) Grifola umballata . These mushrooms are found at the very base of the trunk or stump of a deciduous tree (oak, elm, etc.)

Sparassis curly, curly - PHOTO:

A mushroom with the unusual name mushroom cabbage, hare cabbage, mushroom happiness, or curly sparassis (Sparassis crispa) has a lot of useful substances, but is a rare species, therefore it is protected by law in many countries of the world.

General information and description

In appearance, the mushroom resembles a head of cauliflower, which is why it has this name. In England they are called "brain mushrooms" or "ruffle mushrooms". All names quite accurately convey the characteristics of the mushroom, which, instead of the usual cap, has a whole bunch of twisting, branched branches-blades growing from the central stump.

The size of the mushroom exceeds the size of many edible mushrooms - its height is from 5 to 35 cm, and its diameter is from 5 to 60 cm. The color is cream or pale yellow; with age, the branch-blades acquire an ocher-brown, dark color.

The pulp of a young mushroom is white, with a resinous aroma and a nutty taste, but in mature specimens it becomes tasteless, hard and bitter.

The leg matches the mushroom - thick, up to 15 cm long, light yellow in color, sometimes with brown spots. With age, the color changes to black.

The habitat of hare cabbage is quite wide, but the mushroom remains a rare occurrence in the forests of Europe, Eurasia and North America.

Most often, the mushroom can be seen at the base of the trunk or on a fresh stump. Moreover, it grows on them for several years, and bears fruit from mid-summer to late autumn.

Mushroom happiness in the photo

Medicinal properties

The hare cabbage mushroom contains many substances that are beneficial to humans; it is an edible mushroom; moreover, it is also used in medicine, producing medicines from it. For these purposes, people have to grow rare mushrooms specially; specialists from the USA and Japan are especially successful in this matter. It was they who developed and patented the technology for growing the mushroom. Under artificial conditions, the mushroom is grown on a sterilized substrate of sawdust and wheat bran.

Sparassis curly contains biologically active substances that have anticancer and antimicrobial effects. The polysaccharides contained in the mushroom stop the growth of sarcoma, kill liver cancer cells, leukemia cells, and stop melanoma. In addition, they improve the blood formula, activate its movement, and produce antibodies that protect the body from cancer.

In addition to polysaccharides, mushroom happiness also contains other compounds that determine its medicinal properties. It is an antifungal agent and sparassol, ScI and ScII substances that can suppress the human immunodeficiency virus.

The antibiotic contained in the fungus inhibits the development of Staphylococcus aureus.

Traditional Chinese medicine uses it to lower blood sugar levels, treat hypertension, and prevent cancer, heart attacks and strokes.

Preparations made on the basis of sparassis are also used in gynecology for the treatment of benign and malignant tumors and hormonal disorders.

The mushroom is used to treat obesity, it promotes weight loss, and at the same time supplies the body with useful minerals and amino acids.

Mushroom in cooking

Only young specimens of hare cabbage are eaten while they are still soft, tender and light in color. No pre-soaking or boiling is required here; the mushroom is already quite tasty. Overgrown, darkened mushrooms are not used in cooking.

Mushroom cabbage is suitable for frying and drying; these mushrooms cannot be salted or pickled. The substances contained in hare cabbage prevent the development of mold, so the mushroom can be stored for a long time in the refrigerator at above-zero temperatures, or frozen.

How much does mushroom cabbage (sparassis curly) cost (average price per 1 kg)?

This unusual-looking mushroom can easily be mistaken for a head of cauliflower, but this forest dweller is still a type of mushroom that is actively used as food. Mushroom cabbage, which also goes by a number of other names (hog cabbage, hare cabbage, mushroom happiness, curly drigel, as well as curly or curly sparassis) is listed in the Red Book of Russia as a rare species.

By the way, it is noteworthy that there is also a non-scientific name for the mushroom - ram mushroom, which is mainly used in translations of books by foreign authors. The fact is that the domestic mycological literature refers to this name as a slightly different type of fungus, which belongs to the Tinder fungus family - Grifola frondosa.

On the territory of Russia, mushroom cabbage (Sparassis curly) can be found in the Altai, Krasnodar, Krasnoyarsk, Primorsky and Khabarovsk territories, as well as the Novosibirsk, Chelyabinsk, Moscow and Sakhalin regions. In addition, this mushroom is often found in the North Caucasus and the Republic of Karelia. Outside the Russian Federation, mushroom cabbage (Sparassis curly) is known in the Baltic states, Ukraine, Belarus, Georgia, Western European, Asian countries and North America.

Mushroom cabbage (Sparassis curly) is distinguished by a fruiting body that is bush-shaped, round, spherical or irregularly spherical in shape. This is a rather large mushroom, the weight of which sometimes reaches 6-10 kilograms. Externally, the fruiting body of mushroom cabbage (Sparassis curly) actually resembles the head of cauliflower. At the same time, young mushrooms are characterized by a whitish color, which a little later becomes yellowish, and in a mature state it turns into ocher or brownish shades. The edges of the mushroom blades begin to darken first.

The dense pulp of mushroom cabbage (Sparassis curly) is white in color and quite brittle when young. Over time, and when it dries, it becomes hard, waxy-horn-like consistency, but still has a strong specific odor, which is completely different from a mushroom one. In terms of taste, mushroom cabbage (sparassis curly) is more like a nut.

This edible mushroom is mainly suitable for making soups, but can also be used for frying and drying. However, this mushroom is suitable for food only at a young age, since the brownish fruiting body becomes very hard. Mushroom cabbage (sparassis curly) is considered an excellent filling for dumplings; it is often baked with shrimp, spices and almonds and cheese. In dry form, the mushrooms are crushed into powder, after which a tonic drink is prepared based on it.

Calorie content of mushroom cabbage (sparassis curly) 30 kcal

Energy value of mushroom cabbage (Sparassis curly) (Ratio of proteins, fats, carbohydrates - bju):

Protein: 3.7 g (~15 kcal)
Fat: 1.7 g (~15 kcal)
Carbohydrates: 1.1 g (~4 kcal)

Energy ratio (b|w|y): 49%|51%|15%

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Medicinal properties of hare cabbage

Sparassis curly contains bioactive components with antitumor (immunomodulatory) and antimicrobial activity.

Polysaccharides isolated from the mushroom (1,3-P-glucans) suppress the growth of sarcoma-180, leukemic cancer cells and liver cancer cells, and also enhance the hematopoietic response and increase natural antitumor protection. P-glucans increase the level of synthesis of interferon-γ (IFN-γ) and interleukin-12, increase the production of macrophages and tumor necrosis factor a (TNF-a).

In addition to P-glucans, other free low-molecular compounds were also found in the hot aqueous extract. Due to the medicinal properties of hare cabbage, this mushroom is used in the manufacture of drugs that suppress tumor activity and increase the synthesis of interferon.

Three antifungal agents, including the previously known sparassol, were isolated from a deep mycelial culture of S. crispa. Two other substances, ScI and ScII, have significantly higher antifungal activity, including against Cladosporium cucumerinum, which is resistant to sparassol. S. crispa has been shown to be one of the few fungal species that suppresses the HIV virus.

Dichloromethane extract of fruiting bodies (2002 study) showed antimicrobial activity against Bacillus subtilis and Escherichia coli. Repeated studies in 2007 identified new bioactive antibacterial components previously found in the medicinal polypore Antrodia camphorata cultivated in Asia. The isolated substances suppress Staphylococcus aureus and at the same time stop the growth of melanoma (skin cancer).

The mushroom is widely cultivated in Asian countries to obtain medicines and dietary supplements.

Mushroom happiness: using mushrooms

In traditional Chinese medicine, the fungus mushroom is used to normalize blood pressure, regulate blood sugar levels, and to prevent strokes and tumor diseases.

Edible at a young age, the mushroom has good taste and does not require pre-boiling. Suitable for all types of culinary processing, can be dried, not suitable for pickling or pickling. Since mushroom cabbage contains substances that prevent the development of mold fungi, the fruiting body can be stored for a long time at low temperatures (in the refrigerator).

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Useful properties

Mushroom cabbage has a lot of useful properties, and therefore is actively used in folk medicine, but since curly sparassis is an endangered species, its collection and preparation in natural habitats is prohibited. However, mushroom cabbage is still not a scarce product, since the technology for artificially growing this mushroom has been well developed.

Varieties of curly sparassis differ in ripening time and color - artificially grown mushroom cabbage can be of different shades: from white to cream. The mushroom grows well on specially treated wood sawdust and is very productive.

Sparassis curly contains a lot of polysaccharides, which known for their ability to resist tumor formation, and immunomodulatory substances. In addition, mushroom cabbage is widely used in dietetics; due to its low calorie content, it successfully helps in weight loss, and is even included in some specially designed diets.

A natural antibiotic resistant to the development of staphylococcus and various components with antimicrobial activity were found in mushroom cabbage.

Use in cooking

Young mushrooms are used in cooking; they are very tasty and the texture most closely resembles morels. The smell of mushroom cabbage is quite specific, and its taste is more like a nut. It is suitable for making salads even in its raw form; it is used to make soups and baked with cheese, nuts and seafood. Sparassis curly is also often pickled, and in this form it is quite often found on sale. Mushrooms make an excellent filling for pies and dumplings, and dried mushrooms, ground into powder, are added to various sauces, gravies and tonic drinks.

It is better not to use old mushroom cabbage; it is quite tough and has a pronounced bitterness.

How to cook?

How to cook mushroom cabbage? In cooking, to make various dishes, sparassis curly is boiled, baked and stewed together with other products, fried, dried, pickled and salted (some cooks do not recommend using the last two methods of preparing this product). But all recipes for preparing mushroom cabbage say that you should use only young, light-colored mushrooms. If curly sparassis has a brown tint, it means the flesh will be hard and undercooked.

You can cook mushroom cabbage either in a regular saucepan or in special kitchen appliances (multi-cooker and double boiler). Let's look at each cooking method in more detail.

To cook curly sparassis in a saucepan, you will need a couple of these mushrooms, which should first be soaked in cold water for a quarter of an hour to make them easier to clean. After fifteen minutes, clean the mushroom cabbage from dust and dirt, and then rinse again under running water. Next, the mushrooms need to be divided into smaller pieces, placed in a container, completely filled with water, salt to taste and put on the stove. When the broth begins to bubble in the pan, reduce the heat to low, skim off any foam that appears and boil the pieces of mushroom cabbage for about twenty minutes. After this, the boiled curly sparassis should be placed in a colander to drain the remaining liquid.

How to cook mushroom cabbage in a slow cooker? First, you need to put the peeled and chopped mushrooms into a special steamer, and pour water into the container for the device. Next, place the steamer with mushroom cabbage on top of the multicooker container, close the lid and turn on the “Steam” program, setting the timer for half an hour. At the end of this program, pour the liquid out of the container of the electrical appliance and transfer the pieces of curly sparassis there, adding salt at your discretion. Select the “Extinguishing” program for twenty minutes. By the way, you should not add water to the mushrooms, as they will languish in their own juice. When the mushrooms have stewed a little, switch the “Stewing” program to “Baking”, setting the timer for ten minutes so that the remaining moisture comes out of the mushrooms.

Cooking mushroom cabbage in a double boiler does not take much time and labor. Pour water into a special tray of a household appliance, place a container on top, placing pieces of washed and peeled curly sparassis there. Close the steamer and set the timer for thirty minutes.

When cooking mushroom cabbage, you should not add various spices to the broth, because this can spoil the specific aroma of the mushrooms and their nutty flavor. You should also adhere to the specified time. If you overcook Sparassis curly, it will fall apart and lose its flavor.

To taste fried mushrooms, you need to peel, wash and disassemble the mushroom cabbage into small inflorescences or simply cut it. Next, throw a little butter into a heated frying pan and, when it melts, lay out the inflorescences of curly sparassis. Fry the mushrooms over medium heat for about twenty minutes, stirring regularly.

Dry mushroom cabbage in the same way as other types of mushrooms. But first you need to divide the curly sparassis into inflorescences, then cut it, and then spread it on a baking sheet covered with parchment paper. Such a mushroom must be dried in an oven with the door ajar at a temperature of no more than seventy degrees for five hours. If the house has a special electric dryer, drying time will take about three hours. If, after drying, a powder is made from mushroom pieces, it means that the mushroom cabbage inflorescences should first be soaked in water, then dried, then placed on a baking sheet and dried in the oven for about three hours at a temperature of forty degrees. After this, increase the temperature to sixty degrees and dry for no more than four hours.

To make mushroom powder from dried sparassis curly, you need to grind pieces of dried mushroom cabbage in a blender to a powdery state, adding salt to taste and a little cloves and cinnamon. This spice should be stored in a glass container with an airtight seal.

Benefits of mushroom cabbage (sparassis curly) and treatment

The benefits of Sparassis curly are well known in treatment of malignant oncological diseases, especially melanoma and sarcoma.

In gynecology, it is used in the treatment of various hormonal disorders and non-oncological tumors. Mushroom cabbage is one of the components used in the treatment of various types of diabetes, and is used as an antiviral drug for the treatment of viral hepatitis. These mushrooms have proven themselves well for the treatment of obesity, since their use causes persistent weight loss, while at the same time not depriving the body of the minerals and amino acids it needs.

Harm of mushroom cabbage (Sparassis curly) and contraindications

Mushrooms can cause harm to those who suffer from various diseases of the gastrointestinal tract, food allergies, and people who do not tolerate changes in diet well. Consumption of sparassis is strictly contraindicated for young children, since such food is quite difficult to digest.

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Description

Curly sparassis (Sparassis crispa) belongs to the Sparassaceae family, which unites only 7 species. This edible mushroom, due to its unusual appearance, has several names: mushroom happiness, mushroom cabbage, ram mushroom, hare cabbage, curly friegel, hog cabbage and king mushroom. By the way, the name “ram mushroom” in relation to sparassis is usually used only in foreign reference books. By this name, Russian mycologists mean one of the tinder fungi - curly griffola.

• the fruiting body consists of a large number of fleshy, curly, branched lobes and resembles a lush spherical bush. The dense lobes are smooth or wrinkled and have a dissected or wavy edge. The mushroom sometimes reaches quite large sizes: the diameter of the fruiting body is usually 6-35 cm, but individual specimens grow to a record 60 cm. Its height is about 20 cm, and its weight often exceeds 6-8 kg: it happens that mushrooms weighing up to 14 kg. The color of the fruiting body in young mushrooms is whitish-yellow, and in mature ones it is brown with a hint of rust;
• the stem is root-shaped, attached to the middle of the fruiting body, thick (up to 5 cm in diameter), goes deep into the ground and is therefore little noticeable. Its length is about 13 cm. The color is yellowish-white, sometimes darkening with age to black;
• the flesh is dense and fleshy, fragile in young specimens, similar to wax, in adults it is hardened and hard. It has a nutty taste and emits a strange smell that is not at all similar to the aroma of mushrooms;
• the spore-bearing layer is located on one side of each blade of the fruiting body. It has a grayish or white-cream tint, slightly rough to the touch or, conversely, smooth;
• spores are ellipsoid, from white to light yellow.

Distribution and fruiting season

This type of mushroom grows in the Northern Hemisphere and is found in mature coniferous or coniferous-deciduous forests of the Krasnodar, Khabarovsk, Krasnoyarsk territories, Altai, Primorye, Karelia, as well as in the Moscow, Sakhalin, Chelyabinsk regions and the Caucasus. It also grows in Georgia, the Baltic states, Asia, some European countries and North America. The fruiting period is August-September.

Sparassis can cause the development of red-brown rot, which often causes plant death.

Similar species and how to distinguish them from them

The peculiar appearance and habitat of growth practically excludes the possibility of confusing Curly Sparassis with any other species. Externally, it has a strong resemblance to sparassis laminosa. However, it is quite easy to distinguish them from each other - the lamellar one has more rigid blades with a solid edge, is yellow in color, and grows mainly on oak. This is also an edible and tasty mushroom that is under protection, but it is even less common than the hero of our article.

Primary processing and preparation

Very pleasant taste and delicate pulp - these are the qualities that curly sparassis has become famous in cooking. It is usually fried, dried or made into soups. Only young fruiting bodies are suitable for cooking, as they are still quite soft. Mature mushrooms, the flesh of which has darkened, become tough. Before use, sparassis must be thoroughly washed off the ground. Let us note that he is reluctant to part with the dirt.

This mushroom is not only tasty, but also healthy: it is often used in folk medicine. It contains substances that have a suppressive effect on cancer cells. Also, the pulp of the mushroom has an immunomodulatory and bactericidal effect. Unfortunately, this species is on the verge of extinction due to irrational exploitation of the forest fund. Therefore, if you encounter this type of sparassis in the wilderness, it is better to just take a photo of it as a souvenir, and do not collect this rare mushroom.

mirgribnika.ru

Mushroom cabbage, or Sparassis curly(Sparassis crispa) is a type of mushroom that looks like a head of cauliflower.

It grows in Europe and Asia, and can even be found in North America in August - September.

Outwardly similar to cauliflower, it can be light in color, but over time it darkens and becomes yellowish, even brownish. Weight can reach up to 10 kg, and up to half a meter or more in diameter.

This species is not often found, therefore it is in the Red Book.

Mushroom cabbage tastes good, is nutritious and healthy. Calorie content - 30 kcal, contains all nutrients: proteins - 3.7 g, fats - 1.7 g, carbohydrates - 1.1 g.

It has valuable properties, but it cannot always be widely used in folk medicine, as it is in the Red Book.

It is known, thanks to its polysaccharides, for its ability to prevent the formation of tumors and has immunomodulating properties.

It has antibacterial properties and antimicrobial activity against staphylococci.

Can be used in dietetics: due to its low calorie content, it is included in various diets and can reduce weight.

From mushroom cabbage you can prepare various dishes.

For this purpose they are grown artificially. Sparassis grows well in artificial conditions on sawdust and has color variations from white to cream.

Young mushrooms look like morels.

You can make salads from mushroom cabbage, including adding it raw, as well as soups and other dishes. You can add or cook some dough with sparassis: pies, dumplings.

After drying and grinding into flour, the mushroom can be used in sauces, tonic drinks, and gravy.

Useful properties allow use in the treatment of:

In gynecology it can be used as a hormonal agent.

It should not be used in diet or treatment by persons with individual intolerance, food allergies, or diseases of the gastrointestinal tract.

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