Sawed Mushroom

Sawed Mushroom — a good edible mushroom, used boiled, fried, and dried. It can be salted, but not under pressure, like all large mushrooms, in salted solution. Collected when young with elastic white flesh. Grows in coniferous and deciduous forests, clearings and meadows, mostly in colonies. Fruit body: upper part spherical, 3-6 cm in diameter, lower part elongated into a thick false stem 2-3 cm (with a bump on top in young mushrooms), covered with small spines. Spines are grouped: one long one surrounded by several short ones. As it matures, the spines fall off, leaving a noticeable pattern.

Young mushroom is bright white, darkens later. In mature stage, an opening appears at the top through which spores are released. Flesh: initially white, tender, elastic, with a pleasant earthy smell. Then becomes cotton-like and non-elastic, color darkens to brownish-green.

Cultivation of Sawed Mushroom on a dacha plot: dig a pit 2 meters wide and 25-30 cm deep under trees. Mix in tree leaves (aspen, birch, poplar, willow) and their branches. Top with forest compost or soil from under trees, about 5 cm thick. Evenly sow dry mycelium previously mixed with 1 liter of dry soil. Water the soil with drip irrigation and cover with branches. After the mycelium has colonized the bed (after one month), cover with last year's leaves. Fruiting occurs 4-6 months after planting. To ensure continuous fruiting, periodically re-sow mycelium into the bed. Recommended dosage: 10 grams of mycelium (1 packet) per 1 m2.