In April-May, line stitches appear in the woods. They can be quite worthy prey and are valued by "silent hunting" connoisseurs. How and where to look for the lines, how to prepare them and not to get poisoned, as well as recipes of dishes - in this article.
Botanical description
The lines refer to the genus of marsupial fungi of the Discinaceae family (Discinaceae).
Did you know? It is forbidden to sell lines in Italy.There are such varieties:
- line ordinary.
We advise you to learn more about edible and poisonous mushrooms, which mushrooms grow in May, as well as learn how to check the mushrooms for edibility by popular methods.
Leg 2-3 cm long and with a diameter of 2 to 6 cm, smooth, hollow inside, but dense, expanding in the upper part, much lighter than the cap - almost white or pink. The flesh is waxy, fragile, with a fruity odor, has a pleasant taste;
- giant line.
- line of autumn.
It will be useful for you to read about how the morel mushrooms differ from the line, and also how they look, where they grow, and whether it is possible to eat autumn lines.
Where to grow and when to collect
Lines of different species grow in different places:
- usual prefers to grow in coniferous forests (especially pine), on sandstones and loams. Often they are found on clearings, burns, and can be found under birch or poplar trees. Loves sunny places;
- the gigantic is more prone to mixed and deciduous forests, often grows under birch trees, near fallen trees and old stumps, prefers warmed-up spaces of the sun;
- Autumn also grows in mixed and coniferous forests, but prefers soil or remnants of rotten trees.
Edibility and taste
All lines are conditionally edible. According to the old GOST, industrial harvesting was allowed in the USSR. They contain hyromitrins that destroy the digestive system, liver, central nervous system. 
Important! Raw lines are poisonous! The lethal dose for an adult is about 1 kilogram of mushrooms..
These poisons are neutralized in two ways:
- boiling. Lines cook for at least 20 minutes, and preferably half an hour. Per kilogram of mushrooms you need to take at least 3 liters of water. The broth must be drained, the mushrooms are rinsed with clean water. Then you need to boil them for another 10-15 minutes, then rinse again. And only now they can simply be fried in fat. Most poisons remain in the broth. And still you should not abuse mushrooms - they cause pain in the stomach and intestines. Poison lines tend to accumulate in the body;
- drying. This is the most reliable way. They are dried in the oven at a temperature of 55 ° C and higher for a month or on the air for 6 months. During such processing, poisonous gyromitrin evaporates completely, and the mushrooms are ready to cook any mushroom dishes.
The nutritional value
Like all mushrooms, the lines have a diverse and valuable composition. They are low in calories, contain only 22-23 kcal per 100 grams.
The ratio of proteins, fats, carbohydrates:
- proteins: 2.9 g (~ 12 kcal);
- fats: 0.4 g (~ 4 kcal);
- carbohydrates: 2 g (~ 8 kcal).
Energy ratio (b / w / s): 51% / 16% / 35%.
Nutritional value and composition of the lines:
- ash - 1 g;
- mono - and disaccharides - 0.2 g;
- water - 92 g;
- dietary fiber - 0.7 g
- PP (NE) - 0.4814 mg;
- C - 8 mg;
- B2 - 0.1 mg;
- B1 - 0.01 mg.
Find out more useful information about such mushrooms as govorushki, wild mushrooms, boletus, volnushka, goatlings, boletus, greenfinchs, aspen mushrooms, urchins, black and aspen mushrooms, raincoats, white podgruzdki, mokruhi, pushers and ferry.
Is it possible to confuse similar species
The lines are quite unique in their appearance. The only mushroom that looks like them is a morel. But even that knowledgeable person will never confuse them. Just look at the photos line and morel. It is not very dangerous to make a mistake here, because the morel is not a poisonous mushroom and a delicacy mushroom. 
Morel
Did you know? Mushrooms appeared 400 million years ago simultaneously with dinosaurs. And the exact number of species of mushrooms is still not known.
LinesWhat of them can cook
So, if you are not afraid of the information about the poisonousness of the lines, we give below the recipes of dishes with these mushrooms. They can be dried, fried, salted, boiled and pickled. Dried stitches are the safest.
They are dried either in the oven at a temperature of 60 degrees and above for 30-40 days. It can be dried at room temperature, in a warm, dry place for 180-200 days. During this time, all of them will evaporate poison. Fried lines are very tasty. But you can fry them only after careful cooking.
How to cook
Mushrooms are boiled in water for 25-30 minutes. Broth merges. After that, you can cook a variety of delicious dishes.
Lines in sour cream. Ingredients:
- lines - 1-2 kg;
- sour cream - 2-3 tbsp. spoons;
- salt to taste.
The lines fried in sour cream. Ingredients:
- lines - 1-2 kg;
- sour cream - 2-3 tbsp. spoons;
- flour for crumbling;
- vegetable oil;
- salt.
You will probably be interested to read about pickling, drying, salting and freezing mushrooms.
How to pickle
Salt stitches can be hot and cold.
Hot salting:
- fresh lines - 1 kg;
- salt - 0.5 kg;
- cloves, peppercorns, dried dill, a few leaves of black currant.
Mushrooms are washed and boiled for at least half an hour, rinsed with cold water, if necessary, cut into pieces.Fill them with 0.5 glass of water, salt, put on a medium-high fire and simmer until boiling, stirring constantly. After boiling, add all the spices and cook for 20 minutes, stirring occasionally. Ready mushrooms will settle to the bottom, and the pickle should acquire a transparent texture.
After cooling, the mushrooms are distributed in prepared containers, filled with brine and clogged. Store them in the basement. After 2-3 months, the mushrooms are ready to eat.
Cool way:
- fresh morels - 10 kg;
- Bay leaf;
- Oak bark;
- spices;
- cherry branches;
- carnation;
- allspice;
- horseradish;
- salt - 0.5 kg.
Raw lines do not get greasy because of their toxicity. Therefore, you must first boil them for 30 minutes in water. 
Rinse the container for salting with boiling water, put half of all herbs and spices on the bottom. Then put a layer of mushrooms (not very thick - 5-6 cm) and sprinkle with salt. On top again, a layer of spices, a layer of mushrooms and a layer of salt. So repeat until the container is full. Mushrooms will be ready in 2-3 months.
This recipe is very rarely used for stitching, as the cold method of salting is more suitable for white mushrooms, milk mushrooms, mushrooms and waves.
How to pickle
Before starting the marinating mushrooms boil for half an hour. Then washed with cold water and separated legs. We are going to marinate hats.
Composition of products:
- mushrooms - 1 kg;
- water - 70 g;
- vinegar 90% - 130 g;
- salt - 1 tbsp. spoon;
- sugar - 1 tsp;
- spices - pepper (black and peas), dill, cloves, bay leaf, garlic, horseradish sheets.
Prepare the marinade: add vinegar and salt to the water and bring to the boil. Pour out the mushrooms and, stirring constantly, boil over low heat until the mushrooms settle to the bottom and the marinade brightens.We recommend to learn how to marin for the winter mushrooms, honey agarics, chanterelles and ryadovki.
Add spices and sugar. You can add more black currant leaves, cherries. Bring to a boil. Place the mushrooms in the jars, pour in the marinade and seal. Turn the jars and place in a warm place before cooling. Store best in the cellar.
Important! The main thing is to observe the balance of spices, because mushrooms absorb odors well, and the excess spices will only spoil the taste of the dish.
As you can see, the lines are quite edible and are suitable for preparing many dishes. The main thing - to follow the rules of their preparation, so as not to get poisoned.
