Calorie content and composition of the lion-yellow spit. Useful properties and harm of the mushroom, contraindications for use. How they eat, recipes based on it. Interesting facts about the unusual Basidiomycete. Absolute contraindications to the use of lion-yellow spit:
- Individual intolerance … Mushroom allergy is not a myth, but a common problem. Try new types of food with caution and little by little in order to determine the body's reaction to them and take countermeasures in time.
- Suspicions about the species of the fungus … If you cannot clearly define what is in front of you - an edible mushroom, it is better to give up the dubious pleasure. It should be remembered that there are a lot of different spitters, they are similar in shape and color (although an experienced mushroom picker is unlikely to be misled). Hallucinogenic and inedible mushrooms, for example, willow (Pluteus salicinus), blue (Pluteus cyanopus), and their other "relatives", are found within the same family.
Lion's Yellow Spit Recipes
Since the mushroom can taste a little bitter when eaten, it is soaked in advance for an hour. This is followed by cooking, which allows not only to soften the fiber, but also to remove possible harmful substances that have entered the mushroom from the soil.
To play it safe, you can drain the water every 15 minutes and add new water. After that, frying, salting, pickling and any other methods of cooking are recommended. Sometimes it is possible to additionally grind the spit leg, since the concentration of substances "heavy" for the stomach is higher in it.
If you still managed to find this noticeable, but rarely found mushroom, ask yourself the question of how they eat lion-yellow sticks, which dish will taste the most delicious with it? Below we have collected simple yet effective ways to enjoy this forest product:
- Mushrooms with garlic and parsley … For this recipe with lion-yellow spit, any mushrooms that fell into the basket while walking through the forest are suitable. We simply clean the prey from contamination (about 250 g), cut into arbitrary pieces, add salt and pepper, a teaspoon of chopped fresh garlic, 3 tablespoons of oil, a tablespoon of fresh chopped Italian parsley. We heat the oil in a cast-iron skillet, add the spits, frying until a rich golden color. Then put the garlic and parsley, frying for another minute. To remove excess oil, you can place the mushrooms on paper towels and let them dry.
- Spit with bread crumbs and chili … This dish is perfect as a side dish or as a separate snack. It can be added to fish, meat, salads, broccoli. Prepare 250 g of halved lion's spit, salt and pepper, 3 tablespoons unsalted butter and 2 tablespoons vegetable oil, a quarter cup of bread crumbs, a teaspoon of chopped red pepper, 2 chopped garlic cloves, and a teaspoon of fresh thyme. Heat oil in a frying pan, add garlic and fry until caramelized. Add the mushrooms and an additional part of the oil, fry for about 5 minutes, stirring occasionally, season with salt and pepper. Reduce the heat, add the breadcrumbs and thyme, cook until the crackers are light brown. You can add an extra portion of fresh chili to the finished dish if you like it hot. Then we serve the mushrooms on the table.
- Canned spit … To save the lion yellow mushroom for the winter, you can use the following recipe. Take 2.5 kg of young spitters, 5 cloves of garlic (chopped thinly), half a cup of oil for frying, a tablespoon of salt, 2 liters of water, half a cup of vinegar, 2 tablespoons of fresh chopped thyme, 2 fresh bay leaves. In a wide saucepan with high walls, heat the oil and put the garlic in it. Add mushrooms, salt and herbs, frying the composition until golden brown. After that, pour in water and bring to a boil, then turn off the heat. Pour in vinegar and taste the marinade - at this stage, you can add more salt. Next, the mushrooms are placed in a container and poured with liquid, leaving in the refrigerator for a long time - they will not deteriorate.
- Duxelle of lion-yellow spit … This recipe allows you to make a tasty and rich filling for any kind of dish by processing mushrooms to a paste and turning into a "concentrate". Prepare 450 g of lion-yellow spit, a quarter cup of shallots (diced), a quarter teaspoon of salt, a pinch of black pepper, 2 tablespoons of butter, a quarter of a glass of dry sherry, a tablespoon of chopped fresh parsley, a teaspoon of tarragon greens. Then grind the mushrooms in a food processor and heat the oil in a saucepan. Spread the spits so that the oil covers them completely. Place salt, pepper and herbs next. Continue cooking, reducing heat to medium, for the next 10 minutes. Add shallots and some oil if the mushrooms have absorbed it. Continue to fry the mixture until the mushrooms have completely released the water. Add the sherry and wait for it to evaporate. Cool the mixture and store in the refrigerator.
Interesting facts about the lion's spit
The mushroom of this species is small in size - about 8 centimeters, its stem is elongated and cylindrical, with possible thickenings. Its harvest is usually harvested from June to October, easily recognizable by its bell-shaped, yellow-orange cap and growing on dead wood. The lion-yellow rood is more often found singly, in rare cases it "lives" in a heap.
Related species that can be confused with the mushroom include Pluteus luteomarginatus (brown cap and yellow edges), Pluteus sororiatus (convex cap, bright yellow border). Some scientists believe that these species are just lion-yellow spits that have changed under the influence of environmental conditions.
Spits have the ability to kill viruses, bacteria and yeast, destroy cancer cells, and even aid in nerve regeneration. At least at the moment, relevant studies are being conducted, which are considered promising. Beta-glucans in the lion's yellow spit can help with the development of drugs for diabetes, HIV, to increase immunity in people with chronic fatigue syndrome, and to lower cholesterol levels.
Watch a video about the lion-yellow rookie:
Lion-yellow mushroom is a rare and not very popular mushroom in cooking. However, its study can be of great importance for science, as it helps to find a cure for many serious diseases. The substances in the fungus stimulate the immune system, contain B vitamins, selenium, copper, manganese and zinc, increase the level of protection against oxidative stress and protect the health of the thyroid gland.
