It is because of the bitter taste that the mushroom is called bitter. Despite the bitterness, it is a delicacy for many animals.
Gorchak has a different name for the gall mushroom.
Although bitter is not considered poisonous, it cannot be eaten due to its nasty bitter taste. Even heat treatment is not able to turn bitterness into an edible dish, but, on the contrary, will increase its bitterness. Only a small piece of the fruiting body can spoil the whole culinary creation. Gorchak in another way is called the gall mushroom (lat tylopilus felleus).
Young specimens have hemispherical spongy caps with a diameter of 5 to 15 cm, which expand at the apex, becoming flat-convex. The shade of the cap ranges from olive brown to yellowish. Covered on top with a layer of dense film. It is slightly velvety, but later becomes naked.
The yellowish brown stem is thick and sturdy. The upper part is much darker. In young individuals, it has a tuberous shape. As it grows, it is transformed into a cylindrical one. Usually the hats are twice as narrow.
The pulp of the fruiting body has a dense structure of white color, turning pink at the place of the break. Despite the unpleasantly bitter taste, bitter gourd has a faint mushroom smell.
An interesting feature of bitterness is that it is usually not touched by any pests, so the appearance of the body is very attractive.
Properties of gorchak (video)
Other names for gorchak
The official name of this mushroom population is gall mushroom.(tylopilus felleus) of the ballet family. Depending on the area where the mushroom culture is growing, residents can call it differently. Most often it is called the bile mushroom or bitterness.
In the common people they called it the hare mushroom, bitter mushroom, false boletus, false white or boletus.
Places of growth of bitterness
The fungal population is found in coniferous, deciduous and mixed forests. Prefers to settle in acidic or light soils, but can grow on dead wood or moss. Most often it grows on the outskirts of the forest, along the edges of woodlands near tree trunks.
Usually bitterness grows singly, but there are also small colonies (5 - 15 pieces each), so a bountiful harvest is a rare phenomenon. Fertility begins in the middle of the summer season and continues until the autumn cold snaps. Regions characterized by the onset of early and cold autumn, the life span of mushrooms decreases, ending in September.
Bitter potato usually grows singly. Edible twin mushrooms
Since according to the description it is difficult to distinguish bitter mushroom from a true porcini mushroom, boletus and boletus, it was nicknamed false. A mistake in harvesting can be expensive, because if it gets into a dish, it will irrevocably deteriorate. At the same time, bitterness increases from high temperatures. The only way to muffle the bitter taste is to use vinegar.
The main distinguishing features of the gall fungus from twins:
- If you lick a bitter, you will immediately feel a very bitter taste similar to bile, followed by a burning sensation.
- The cut site of the false specimen darkens, becoming pinkish-brown. Edible specimens usually do not change color. Only the boletus at the break acquires a pinkish color.
- On the surface of the bitterness leg there is a brown mesh, which the porcini mushroom does not have. Boletus, like a birch trunk, is covered with dark scales. The boletus leg also has a mesh, but different from the false double.
- The false culture representative is characterized by the presence of a white or pinkish tubular layer. Boletus or real white mushroom have a yellowish or grayish color of the tubular layer.
Experienced mushroom pickers recommend carefully examining the mushrooms during collection, as inedible mushrooms can be harmful to health when consumed. After using various spices and vinegar for canning, the bitterness can be masked. As a result, entering the body with food, the toxins contained in the mushrooms destroy the liver. Symptoms of poisoning may appear weeks after drinking bittersweet. It can be dizziness, weakness, impaired bile secretion, and at high doses, cirrhosis of the liver.
Taste and edibility of bitterness
Bitter is included in the list of conditionally edible plants. For the preparation of culinary dishes, only hats are used. Since the raw forest product has a pungent taste, it is consumed only after special processing. The chemical composition includes the following elements:
- proteins;
- fiber;
- carbohydrates;
- minerals;
- vitamins.
To prepare a false boletus, it must first be boiled for half an hour or soaked for 2 days. At the same time, regularly change the water (2 times a day). Due to the strong bitterness, even after soaking, mushrooms are used only for pickling or pickling.
The finished product can be served as a separate dish or as an addition to other cold vegetable or meat appetizers or salads.
When choosing a gall mushroom for culinary purposes, it is recommended to give preference to young specimens, since they have the best gastronomic qualities. The top layer of the caps must be uniformly colored without defects.
It is necessary to cook gorchak no later than several days after collection. In this case, the raw product should be stored in the refrigerator, wrapped in a damp cloth or paper towels. If you need to keep the mushrooms fresh for an extended period, you can freeze them.
Thanks to the biologically active substances in the composition of the mushroom, eating it will lead to a decrease in blood sugar and cholesterol levels, normalization of blood pressure and heart rate, as well as stimulation of carbohydrate metabolism and hematopoiesis. In addition, bitterness has antioxidant, anti-inflammatory, immunostimulating effects, reducing infectious and oncological diseases.
What is the difference between gorchak and porcini mushroom (video)
It is because of the burning bitterness that many mushroom pickers are afraid to eat bitter, equating it with inedible ones. After removing the milky juice by soaking, the mushrooms become quite suitable for salting.
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