Features and description of white float. List of valuable substances in the composition of the mushroom and their effect on the body. Recipes for preparing delicious meals and useful information. The white float has distinguished itself with antifungal, regenerating, bactericidal, anti-inflammatory and soothing properties.
Note! The most useful is a float boiled or baked on the grill, because carcinogens are formed in it during frying.
Harm and contraindications to the use of white float
By themselves, these mushrooms are not dangerous to humans, because they are conditionally edible. But when collecting them, they can be confused with a false brother - a pale toadstool. If you eat it, then intoxication will follow. You can also get poisoned by a float assembled near industrial enterprises and highways. The explanation for this is very simple: it easily absorbs harmful substances from the air. It is worth remembering that it is not recommended to eat a mushroom that has not been pre-boiled. Eating a float as little as possible is necessary in the following cases:
- Diabetes … The amount of float used should be reduced because it contains mono- and disaccharides. These substances increase blood glucose levels and can lead to dizziness, nausea, weakness, and heart failure.
- Deterioration of kidney function … Since there is too much water in the float, it loads this organ and the bladder. As a result, frequent urge to urinate and colic in the back may disturb.
- Hypertension … You should be careful here because the mushroom is a source of considerable amounts of water. With increased pressure, this can lead to puffiness under the eyes and on the legs.
- Liver problems … It is necessary to minimize the amount of mushroom consumed for hepatitis of various types, cysts, fatty hepatosis. Those who suffer from these diseases may be concerned about constipation or diarrhea, and indigestion.
Strict contraindications for use of a white float come into force when there is an individual intolerance to it. In this case, if such a problem is ignored, there is a high probability that the stomach will ache, diarrhea or colic will begin. It is also important that the mushroom is considered a heavy food for the stomach, which is not recommended to be included in the menu for patients with stomach ulcers. It takes a long time to digest and after being consumed before bedtime can cause severe discomfort, nausea or even vomiting.
Important! Fried mushroom should not be given to children under 10-12 years old and pregnant women with severe toxicosis.
White Float Recipes
This mushroom is an excellent ingredient for first and second courses. Various soups, pasta, cereals, salads are prepared with his participation. The float can be safely baked in the oven and on the grill, fried, stewed, marinated, canned. It can be used as a filling for pies, dumplings, pancakes, pies. This ingredient is great to combine with fish, meat, vegetables.
We have selected some interesting recipes for you:
- Soup … First, soak the mushrooms (350 g), leaving them in warm water for 1 hour. Then boil smoked ribs (200 g) and potatoes (3 pcs.), Fry onions and carrots (1 pc.). Then combine it all, cover with water and cook over high heat. When the broth comes to a boil, turn off the gas and add green peas or canned peas to the saucepan. Let the soup sit on the stove for another 20 minutes, then season with salt and pepper, sprinkle with tofu cheese (60 g) and chopped dill. Before serving, it can be poured with sour cream.
- Baked float … First, leave it (1 kg) in water for about an hour. Then boil the mushrooms, keeping in mind that the heat treatment should take at least 20 minutes. After that, take them out, dry, chop and fry. Then sauté the potatoes (1 kg), cut into straws. Then combine these two ingredients, salt and pepper them, pour sour cream (1-2 tbsp. L.). Transfer the mixture to a greased baking dish and place in the oven. Here the dish needs to be kept for about 25 minutes. It is served along with pasta, porridge, potatoes.
- Stew … Wash and peel onions (2), carrots (2), peppers (1), tomatoes (3) and cauliflower (300 g). Fry all the ingredients except the last one in oil. Boil the cabbage, disassemble it into small pieces and add to the rest of the ingredients. Now deal with mushrooms, which need no more than 300 g. Wash them, peel, boil, fry and combine with the resulting mass. Next, salt and pepper it and put it to simmer over low heat, leaving it on the stove for 30 minutes. The second half of this time, the mixture should be covered with a lid. Sprinkle the stew with grated garlic and dill before turning off the hotplate.
- The float is white in cream … The dairy product is chosen thick so that the spoon stands in it. Soak the mushrooms 1-2 hours before cooking, and then dry them, chop and fry. Then add hard cheese (80 g), black pepper and salt to taste, cream (3 tablespoons), lemon juice (10 drops) and white wine (1 tablespoon). Simmer this mixture over low heat for 20 minutes.
- Pickling … Boil (20 minutes) a white float, which will be enough for 1 kg. Then cut white onions (3 pcs.) Into rings, and carrots and bell peppers (2 pcs.) Into strips. Also chop the peeled horseradish root (half). Put all this in sterilized jars, and then pour boiled mushrooms, cut in advance, here. Pour 2 tsp on top of a 0.5-liter jar. salt, a pinch of sugar and pour in 1 tsp. vinegar. Now add black peppercorns (5 pcs.), Laurel leaves (3 pcs.) And currants (5 pcs.). After all this, it remains to roll up the cans and lower them into the basement when they cool down.
Important! Soaking the mushrooms before cooking is not at all necessary, they just become softer and juicier.
Interesting facts about the white float
This mushroom is found in Germany, Switzerland, Ukraine, Belarus, Kazakhstan, England, France. Large colonies are found both in the valleys and high in the mountains. Most often it can be seen under an oak, birch, ash tree. Among mushroom pickers, it is not very popular, since in terms of nutritional value it cannot be compared with other abodes of the forest.
The float comes on sale very rarely, since it is not suitable for transportation. During collection, its caps and legs can be easily injured due to fragility.
The white float does not have a bright taste, therefore it is recommended to supplement it with other products. When preserving, it is worth putting currant and laurel leaves in the jar.
This mushroom can be easily confused with the white fly agaric. They are distinguished from each other only by the absence of a clearly pronounced ring around the cap in the first.
In its raw form, this ingredient for a variety of dishes is stored in the refrigerator at a temperature of +5 to 0 ° C. Its shelf life is no more than a week without preliminary heat treatment. If it needs to be increased, then the float is canned or dried.
Watch the video about the white float:
By choosing the recipes for the white float that are right for you, you can diversify the menu and take care of your health. Of course, it is very far from the boletus or the mushroom, but this is also a very worthy choice!
