It's veritably important to note that then cherry edibles in Bulgaria I've heard of several cases of fungal poisoning from the lumpy family. The reason presumably lies in the fact that they feel veritably comfortable with the porcini, which makes them easier to collect it, a geste that can frequently lead to poisoning-since the lumpy family has fungi that can act porcini at first regard and be poisonous to death (for illustration-lumpy Satan).

Porcini mushrooms on the way to the visage in a mountain shack

Bedla-Bedla (a veritably common surname in Eastern Europe), macrolepiota procera (Latin), great matrine (Hebrew), serenella/ sernalka-Сърнела (Bulgarian).

Havdalah is an illustration of another mushroom that every amateur recognizes … It's simply so prominent in space that it can be picked indeed with nearly unrestricted eyes. This fungus, which reaches enormous sizes, thrives then, as well as in other Eastern European countries, in meadows and broad meadows of colorful heights.

Lucky gatherers, could find it in large amounts, and especially in the after stages of the season. Havdalah survives veritably well in the deep freeze, and indeed occasionally in the absence of rush. Oh yeah, it's also insanely succulent. It's customary to fry it like a steak or schnitzel.

It's also the only mushroom ever that caused me a stomach derangement, no, not because it's not good to eat, but substantially because the first time I ate it it was so succulent I couldn't stop eating, and I broke the first and veritably introductory rule in eating wild mushrooms-in a first hassle with Comestible fungus, don't eat much, because the stomach needs to get used to. I learned the correctness of this rule on my meat … or on my stomach?

The havdalah (or in its original name formerly mentioned-serenella) can be plant substantially dried at peddler booths by the side of the road. I hardly plant it fresh then for trade, presumably because it has a tendency to progress and dry out in a short time, and also it's really not coveted. It should be noted that this is a fungus that isn't easy to identify because there are numerous in the same family that are analogous to it then, and not inescapably as good to eat as it is.