What does mushroom mushroom description look like. A healthy snack for any table is mushrooms mushrooms: description, types and photos. Description of the mushroom pine, spruce and their differences

Domain: Eukaryotes

Kingdom: Mushrooms

Department: Basidiomycetes

Class: Agaricomycetes

Order: Russulaceae

Family: Russula

Genus: Milky

View: Real ginger

Description

Mushrooms are glorious mushrooms of Russian forests from the genus Mlechnik (Lactarius). Ryzhik is an elegant “cheerful” mushroom, attracting a mushroom picker from a distance with its bright orange cap. Its excellent taste did not leave anyone indifferent, so the description of recipes with mushrooms dates back to the times of Ancient Rus'.

Ginger - group edible mushrooms genus milky. They are highly valued in many countries of the world; some species are considered delicacy. They grow in large families mainly in coniferous forests; the names - spruce camelina and pine camelina were received according to the type of forest in which they can be found.

These mushrooms are harvested from the end of July to the end of October. They hide well and are difficult to distinguish in the thick grass, their yellow-pink and red-orange hats merge with the autumn colors of the forest. By appearance mushrooms vaguely resemble the less valuable and conditionally edible pink wave. They are easy to distinguish, because the cap of the wave is strongly lowered and transparent milky juice appears on the cut. Ryzhik, on the other hand, is distinguished by orange milky juice, the cap is round-convex, up to 17 cm in diameter, the leg is cylindrical, light, up to 2 cm thick.

In terms of nutritional properties, these mushrooms are not at all inferior to first-class mushrooms. In addition to useful chemical trace elements, they produce a biologically active and valuable substance - fungin, which normalizes the secretion of gastric juice well. Also, ginger is characterized by low calorie content. Therefore, you will often find it in the list of recommendations of nutritionists.

Chemical composition

Mushrooms consist of water, protein, fats and carbohydrates, ash, fiber, mono- and disaccharides, B vitamins (B1, B2, PP), vitamin C, macro- and microelements such as magnesium, sodium, iron, potassium and phosphorus . The calorie content of mushrooms is 17 kcal per 100 grams of product.

Varieties of mushrooms

The most common are three types of mushrooms - red, real and spruce. They differ slightly in appearance and grow on different forest areas. The main features of each type are:

Spruce camelina

Among the varieties of mushrooms, this mushroom has a relatively small size. The height of its legs usually reaches only seven centimeters, and the diameter of the cap is not more than nine centimeters. Such mushrooms appear among the spruces in August and grow until early October. The spruce camelina is distinguished by its color. There are greenish tints on the light orange cap, which is why it is sometimes called the green ginger.

Ginger red

The cap is 6-12 cm in diameter, fleshy, broadly funnel-shaped and depressed, with a tucked-in first, then a straight smooth edge. The skin is moist, dry, smooth, from creamy pinkish-orange to dirty salmon, with well-defined, concentric, silvery-greenish zones, dirty green spots appear over the entire surface of the cap with age. The plates are descending, frequent, narrow, with plates, orange, with a characteristic pink tint, more wine-red with age. The milky juice is dirty wine-red, in the air it turns from blood-red to dark purple-violet, at first it is enough, and later less abundant, with a slight bitter taste.

Leg 5-6 x 1.5-2.5 cm, cylindrical, somewhat tapering towards the base, brittle, hollow, moist, smooth, pinkish-orange, sometimes may acquire a greenish tint (especially at the base), with or without small gaps .

The pulp is fragile, yellowish-white, on the cut from milky juice stained from wine- to blood-red tone, with a bland taste, without a special smell. Spore powder is light ocher.

real ginger

The hat of a real camelina (diameter 5-14 cm): shiny, orange or reddish, may be buff, dark yellow or red-brown. Has characteristic concentric rings and sometimes white coating. Convex, but over time changes to almost flat or even depressed. The edges are usually wrapped to inside. Feels smooth, slippery and slightly sticky.

Leg (height 4-10 cm): of the same color with a hat, hollow, with small dents-chips. Expands from bottom to top. Maybe with a light fluff.

Records: thin, the same color as the hat. They turn green when pressed lightly. Pulp: about very dense, turns green at the cut point when exposed to air, has a slight fruity odor. The milky juice is light orange in color.

False camelina

Also, false saffron milk caps are unfit for fresh use amber milkers. The color of the cap of such a mushroom is reddish-red. The juice from the pulp flows amber. In the air, such a watery milk dries up. This false camelina smells like chicory. Sometimes it is dried and used as a condiment.

Inexperienced mushroom pickers sometimes confuse mushrooms with a wave Pink colour. It qualifies as a conditionally edible mushroom that has no beneficial properties. nutritional values. It is easily distinguished by a colorless liquid that stands out when pressed and a pubescent hat.

How to collect?

Mushrooms are mushrooms that grow in pine or spruce forests on a bed of coniferous needles. They collect mushrooms in the summer, starting in July, and in the fall, until October. Fruiting bodies germinate only with sufficient moisture, so they begin active growth after heavy rains. In dry years, fruiting, most likely, will not occur.

Ryzhiki do not grow alone, but gather in families. Prefer lit, and, therefore, warmer places. You need to look for mushrooms on the edges and clearings. At the same time, they hide under a layer of litter, sometimes in the grass. Despite the bright color, these mushrooms are not so easy to spot - which is why they are rarely "caught" by inexperienced mushroom pickers.

To collect mushrooms, you need to arm yourself with a long stick to push apart the grass and “suspicious” tubercles, tune in to collect this particular mushroom. If you just wander around, collecting everything that comes across, then you will hardly find mushrooms (as well as white and many other mushrooms). It is necessary to purposefully look for glades where mushrooms grow (or could grow), and carefully examine them centimeter by centimeter.

Young mushrooms with caps of small diameter are most valued. Their flesh is denser and tastier. In addition, mushrooms worm very quickly, so adults, large specimens will most likely be infected with insects.

Mushrooms doppelgangers

Ginger is real, like other members of the group, toxic doppelgangers does not have. These mushrooms can be confused with the conditionally edible pink wave. Indeed, the resemblance is strong enough, so that the waves can even be called false saffron milk caps. They differ in the pubescent surface of the cap and light milky juice.

There is a distant resemblance to inedible milky amber, or gray-pink. This mushroom has a velvety surface, painted in reddish-buff or brownish-pink colors. Its leg is longer, has no narrowing. The smell is sharp, one might say, unpleasant. But you should not worry about the apparent similarity. Knowing what mushrooms look like, it is difficult to confuse them with other Milkers.

Useful properties of mushrooms

The benefits of taking mushrooms are enormous, because they contain vitamins A and B1, which improve visual functions, positively affect hair and skin, as well as a number of useful trace elements (phosphorus, calcium and potassium) and even antirheumatic substances that can provide powerful anti-inflammatory Effect.

The pulp of camelinas contains lactarioviolin, a natural antibiotic that perfectly suppresses bacterioses and many infections, including tuberculosis. ethnoscience recommends the use of mushrooms for various metabolic disorders.

The calorie content of mushrooms is low (only 17 Kcal), but when salted, its level increases rapidly, and in terms of calorie content, mushrooms begin to “overtake” chicken fillet and beef, but mushrooms are better digested by humans than meat. Mushroom proteins contain the most useful amino acid compounds, are not bitter and do not contain specific substances, therefore, in principle, it is quite possible to eat even raw mushrooms without fear of poisoning.

Contraindications for taking saffron milk

Mushrooms also have some harmful properties, for example, some substances in the composition of mushrooms can cause constipation, and also cause muscle weakness.

In the presence of diseases of the digestive tract (gastritis, cholecystitis, pancreatitis), as well as after surgery to remove the gallbladder, mushrooms are contraindicated. Redheads - Forest mushrooms, which usually grow under coniferous trees(spruces, pines), they never grow alone, but in whole families, therefore, having found one mushroom, there is always the opportunity to find others nearby and pick up a whole basket. Small mushrooms are most valued, the cap of which is no more than 2-3 cm, it is believed that their taste is the most delicate.

If you are not familiar with edible mushrooms, never pick them yourself, because even one poisonous mushroom, caught in the total mass, can cause severe poisoning or even death.

Application in cooking

• Ryzhik is consumed fresh, scalded with boiling water, and also stewed and fried.
• Very often these mushrooms are salted and pickled.
• Ryzhik goes well with various vegetables and potatoes.
• They are often added to okroshka and salads.
• You can make stuffing for dumplings from mushrooms.
• The mushroom soup has a rich color and excellent taste.
• Of these mushrooms, mushroom sauce is good, suitable for meat dishes.

Soaking mushrooms before cooking is not required. It is only recommended to scald the mushrooms with boiling water. Cleaned mushrooms are washed and dipped in salted water. Cook mushrooms for 15-20 minutes.

Salty

Before salting, mushrooms are cleaned and wiped with a cloth (do not wash), put in a bucket in rows, sprinkling each of them with salt. Then the bucket is covered with a lid and oppression. When the salted mushrooms settle, fresh ones are added to them. You can eat such mushrooms after 2 weeks. Ready-made salted mushrooms can simply be served with garlic and onions, or added to salad, okroshka, vegetable dishes.

A quick method of harvesting camelina is dry salting. Mushrooms thoroughly cleaned of dirt are placed in a bowl with caps down and completely covered with salt. After 1.5 hours, the juice is drained, the mushrooms are washed and served. Salt requires about 40 grams for every kilogram of mushrooms. Mushrooms salted in this way cannot be stored for a long time.

Cold salting of mushrooms involves the use of:

• Only salt (for each kg of mushrooms 40-60 g). Washed mushrooms are laid out with hats down and covered with salt, after which they are kept covered with a towel with oppression for 40 days.
• Salt (for each kg of mushrooms 50 g), allspice (3 peas each) and onion(150 g each). Mushrooms are not washed, but only wiped and laid out with caps up, after which they are sprinkled with chopped onions mixed with pepper and salt.

Hot salting is longer, but can be used even for not very fresh mushrooms and provide them with long-term storage. Pour chopped mushrooms completely with water and put on fire to boil for 5 minutes. After draining the water, we place the mushrooms in a bowl in which they will be salted, and then we fill it with salt and seasonings.

For every kilogram of mushrooms you need to take:

• 50 grams of salt;
• 1 pea allspice;
• bay leaf;
• 2 peas of coriander.

Having covered the container with mushrooms with a cloth, put oppression on top and hide the mushrooms for 1.5 months in a cool place (with a temperature of up to +8). Periodically, the fabric should be wrung out. The recipe can be varied by adding currant leaves. They are laid out on the bottom of the container with mushrooms, as well as on top of the mushrooms.

fried

Fried mushrooms have a pleasant spicy taste. Roast the mushrooms butter with onions. A good side dish for them are stewed cabbage, fresh vegetables, pickles, fried potatoes.

Stewed

A very pleasant taste is distinguished by mushrooms stewed in sour cream. Also, these mushrooms can be stewed with meat, for example, with beef. Very original version stewed mushrooms - with apples.

Pickled

For the marinade, water is mixed with salt and spices - for each kilogram of mushrooms, you need 0.75 cups of water and a teaspoon of salt. After boiling such water for 20-30 minutes over low heat, add 1/2 cup of vinegar (8%) to it.

Washed mushrooms are poured with boiling water and salt and left in a sealed container for several minutes. After draining the water and letting the mushrooms cool slightly, they are laid out in jars, poured with chilled marinade and covered with lids. Such pickled mushrooms can be eaten after 30 days.

If you notice mold in the jars, rinse the mushrooms with boiling water, prepare a new marinade, place the mushrooms boiled in it in clean jars and pour the marinade over.

frozen

Initially, mushrooms are sorted out and cleaned of forest debris. Then only whole mushrooms, without wormy parts and other lesions, are set aside for freezing. Young strong mushrooms are best suited for this. Mushrooms should not be washed, as they will become saturated with moisture and become unsuitable for storage in the freezer. To remove dirt, you need to wipe the camelina with a slightly damp cloth, and then dry it with a towel.

Only such properly prepared mushrooms can be laid out in plastic bags and put in the freezer. The mushrooms are stored in this form at a temperature of eighteen degrees below zero for six months. During this time, it is desirable to use them. With maximum frosts with minus temperatures below twenty-five degrees, the product can be kept for up to a year.

Frozen mushrooms can be used to prepare various dishes. They are boiled or fried in a pan.

Also from such mushrooms it turns out very tasty soup, which is easy to prepare according to the recipe:

• defrost half a kilogram of mushrooms and fry in butter;
• put the fried mushrooms in a pot of boiling water and leave to cook for half an hour;
• then add diced peeled potatoes - five pieces;
• then put onions and carrots in the mushroom broth, after grating and frying in oil;
• salt and pepper the soup to taste;
• cook until done.

This mushroom soup is served on the table with sour cream and herbs.

Common camelina and red camelina contain substances of the azulene series, therefore they are raw materials for the production of the antibiotic lactarioviolin. It inhibits and stops the growth of tubercle bacillus and the development of a number of pathogens. Some azulenes are antioxidants. In addition, mushrooms contain a lot of carotene.

Experienced mushroom pickers prefer to collect real mushrooms, which are often called spruces. These mushrooms are first-class fruiting bodies, as they are superior in taste to all other species. In addition, all edible mushrooms contain a huge amount of nutrients and trace elements in the pulp.

Fans of "silent" hunting collect mushrooms also because they grow in large groups. Therefore, from one clearing, you can collect a whole basket without difficulty. However, novice mushroom pickers are wondering: are there false mushrooms and what do they look like?

To begin with, it must be said that edible mushrooms are in no way inferior in taste to ceps. You can cook a wide variety of dishes from them, including pickling and pickling for the winter. Some of the most popular mushrooms are spruce, pine and red. Therefore, how mushrooms differ from false representatives can be found in this article, which also provides a description and photos of individual species.

All mushrooms belong to the genus lactic, are considered edible with very similar features to each other.

This species grows in a spruce or pine forest, has a large hat about 18 cm in diameter. Small specimens have a convex hat and tucked edges, adults have an outstretched hat resembling a funnel shape. If the cap is wetted, it becomes sticky; when dry, its surface is shiny and smooth. The hue can range from beige to bright orange with pronounced spots or circles.

The stem is the same color as the hat. There are small notches on the surface, the shape resembles a cylinder, and narrows towards the base. The difference between the camelina mushroom and the false species is in the change in color when pressed. If you press the plates of pine camelina with your fingers, then immediately appears green tint, and when cut, the pulp secretes a thick juice that becomes yellow-orange. False species of mushrooms do not have such a feature.

This edible species has slightly different characteristics. Are there false mushrooms that look like spruce? To answer this question, you should find out what a real spruce mushroom looks like.

Usually this species grows in those places where there are many young spruces. Its hat is no more than 9 cm, with rounded edges and a depression in the center. More mature fruiting bodies become completely planoconcave. Like pine camelina, spruce becomes sticky and slippery in wet weather, and smooth and shiny in dry weather. The color of the surface of the fungus varies from dark orange to light pink, with blue or green circles located on the surface. When cut, the mushroom immediately begins to turn green, although the flesh in the hat is orange, and in the leg it is white.

Experts note that false mushrooms similar to the spruce species do not exist. Therefore, you can safely go to the coniferous forest or Pinery for spruce mushrooms.

What do red mushrooms look like and are these mushrooms false: photo and description

This species is quite rare, as it usually grows in dense, impenetrable coniferous forests or in mountainous areas. Some mushroom pickers who are just starting their "mushroom" career ask what red mushrooms look like, are mushrooms false?

We note right away that a red ginger is not false, and the photo below clearly shows its description. The cap of this fruiting body can be flat, depressed or convex, with an average diameter. In immature specimens, the edges of the cap are always strongly wrapped downwards, while in old mushrooms the edges are almost even. The surface shimmers in the sun, but during rains, dirt, grass and leaves immediately stick to it. The color varies from bright red to dark red.

The stem of the mushroom does not exceed 6-7 cm in height, it is hollow inside. The color is red with a white coating on the surface. The plates have a forked appearance and smoothly descend down to the middle of the leg. The pulp is dense with a heterogeneous color, it can have different shades: white and red. When cut, the milky juice becomes brown or red.

Red camelina grows from mid-July to late September.

It is worth noting that there are no poisonous false mushrooms in nature, so do not be afraid to confuse them with others. However, there are still species that are easily confused with real mushrooms.

Look at the photo how they look false mushrooms mushrooms.

What is the difference between edible mushrooms and false amber milkers (with photo)

What do false saffron milk caps look like, which are popularly called amber milky? The smell of this fruiting body is reminiscent of chicory, and there is a small tubercle on the caps. The flesh has a yellowish tint, and the surface of the entire fruiting body is red with a silky sheen. It is worth saying that the amber milky belongs to slightly poisonous fruiting bodies. Therefore, pay attention to further photos false mushrooms mushrooms, how to distinguish them from real species by other characteristics.

False mushrooms are really very similar to the real ones, which are called red. The diameter of the cap is sometimes about 15 cm; when broken, yellow flesh is immediately visible. This is the most important in contrast to the edible species. Therefore, immediately pay attention to the milky juice and its color. The white color of the milky liquid never changes its hue when it comes into contact with air.

Photos of false and edible mushrooms will help novice mushroom pickers avoid confusion and cut only real species into their baskets.

Quite often, concentric zones are completely absent on the cap of the false camelina. When touching the plates of the false fungus, a dark brown color is visible, which then acquires a greenish tint. The aroma and taste of false mushrooms are pleasant and do not cause concern.

A few more photos showing what false saffron mushrooms look like:

A detailed description and photo of whether there are false mushrooms will help you to take a responsible approach to picking mushrooms. After all, poisoning by these species does happen. First signs: abdominal pain, vomiting, diarrhea and fever. Therefore, in case of poisoning, you need to drink the victim with plenty of water (at least 1 liter) and call an ambulance.

What other false redheads are there?

False mushrooms include waves - conditionally edible mushrooms. Nothing will happen to you if you pickle or pickle a few cans of such a mushroom crop. Look at the photo and you will understand how to distinguish false mushrooms from real ones.

The main difference between the ginger and the wave is the color. The wave is more pink, and there are frequent villi on its surface. The cap diameter is about 10-12 cm, the shape is convex. With age, the surface straightens out, forming a small depression in the center. The edges are slightly lowered, and there is a concentric pattern on the surface of the cap. To the touch, the skin is mucous, with a white or light pink tint. When pressing on the hat, dark spots appear.

Ryzhik is a special mushroom, sung by more than one generation of lovers of traditional Russian snacks. In terms of its taste and nutritional value, it is not inferior to its noble white counterpart. Mushroom mushrooms (pictured) do not need a description, but it is worth recalling what is hidden behind the red hat recognizable by millions.
Common camelina

This is probably one of the few mushrooms to which real literary odes are dedicated. In his work The Seventh Hunt, the talented, original writer and poet Vladimir Soloukhin literally confesses his love to the redheads, sparing no compliments and literary colors.

After such a declaration of love, you just want to go to the store and buy yourself a couple of cans of salty food. However, real mushrooms are prepared only at home. Where and how to collect useful mushroom how to distinguish a real camelina from a false one, how to cook and save - the most accurate and verified information can always be found only on the website portal.

Ryzhiki since ancient times in Rus' were considered "smuggled-export" goods. A barrel of salted or pickled mushrooms, along with tinctures and stronger drinks, was taken with them to important negotiations abroad by nobles of various ranks. It is no coincidence that the second name of the camelina is the royal mushroom.

Why is the ginger mushroom so called

Like everything red in this world, the mushroom got its name due to its rich orange color. That is why the mushroom was called camelina. True, older mushrooms acquire such a catchy shade; in young representatives of this family, the cap color is yellow. In fact, there are other variations in the color of the hat - red or brown. Why did people give the name to the mushroom “saffron milk cap” and not “minke whale”, obviously, in everyday life there already existed a similar name for very similar mushroom"waves".

Description of mushroom mushroom

The shape of the hat of the redhead

In order to correctly “identify” a mushroom, you should look at its hat. In diameter, an “adult” mushroom can grow up to 15 cm. What does a red mushroom look like? Real mushrooms have plates with reverse side caps always have a solid orange color. When pressed, the place of pressing first turns red, juice is released, which immediately acquires a greenish tint. If the mushroom is cut open, the flesh is orange, but quickly oxidizes and also turns green.

The shape of the cap of the camelina is usually flat, concave inward, the edges are slightly bent, the structure is smooth, slightly oily. Colors range from yellow to red-orange, cylindrical circles on the cap are characteristic. Sometimes, under the influence of air, greenish-blue spots may appear on the hat.

The plates of saffron milk mushrooms are usually slightly fused at first, and descending towards the stem. Always change shade when pressed to brown or green.

Gingerbread leg size

The leg is tubular, easily crumbles. Usually short, sometimes covered with down. Dense at the point of attachment to the cap, then hollow.

Useful properties and composition

Calcium, phosphorus, potassium, vitamins A and B (riboflavin, thiamin and niacin), useful amino acids, anti-inflammatory and antibacterial substances - all of them are found in camelina.

Salted camelina is one of the most easily digestible foods, and surpasses beef and chicken meat in calories.

What effect does the fungus have on the human body?

1. Increases performance and endurance. The mushroom contains a large amount of ascorbic acid, which has a tonic effect on the body.
2. Creates strong bone tissue. The combination of three "building elements" of the skeleton and bones at once - phosphorus, calcium and potassium - significantly improves the condition of nails, bones and teeth.
3. Antibacterial. The mushroom is saturated with a substance such as lactriviolin, a natural antibiotic that can overcome such a serious infection as tuberculosis. It is from mushrooms that this substance is artificially obtained and used in the manufacture of drugs against Koch's bacillus.
4. Restores metabolic processes. Used in the treatment of skin spotting (vitiligo), rheumatism, pneumonia.
5. Antitumor activity. With regular use, organic mushrooms prevent the occurrence of cancer in the body.

In addition to high nutritional value - mushrooms belong to the highest type of mushrooms in terms of usefulness and composition, they have another very significant advantage, most often it is a pure mushroom, without rot and earth, especially if it is collected after rain early in the morning. Before processing, it does not need to be soaked, it is enough to rinse.

Where do saffron mushrooms grow

Under what trees does saffron grow? Search for "sergeant" (another vernacular name camelina) stands in the immediate vicinity of a pine or spruce, the mushroom especially loves the young growth of a pine forest. Most willingly "settles" on the edges and hills with short grass. Most often found in mixed coniferous forests of the Urals and Siberia.

A true camelina always grows in "colonies". Rest assured, if you have collected one mushroom, another one is probably hiding next to the grass.

The main types of mushrooms

We found out where the camelina mushroom grows, now let's see how it happens. According to the place of growth, two main varieties of camelina are distinguished - spruce and pine.

Spruce camelina

Grows in spruce forests. This variety belongs to medium-sized mushrooms - from 2 to 8 cm. The older the mushroom becomes, the deeper the "funnel" on the cap.

The edges of such a mushroom are not bent, the leg is short. In wet weather, greenish mucus accumulates in the hat - this is the reaction of the substances of the fungus with the environment. Unlike the classic ginger, it is much lighter than the yellow-gray, rarely orange, shade, the circles are barely noticeable. The spruce has a slightly bitter taste.

Real mushrooms

Such a "masterpiece" is hard to miss. It looks like it was drawn from a picture. It is distinguished by a beautiful shiny hat of rich shades - from orange and brown to red-brown. The leg is dense, the color of the cap is even, bright red, it is slightly rounded from the edges. Grows in pine forests. Such mushrooms, as a rule, immediately go whole in pickles and marinades. However, to find it, you will have to carefully examine each tubercle. A real camelina hides under a thick layer of grass and leaves. The latest mushroom of all mushrooms - it is harvested until the end of autumn.

However, if you look at them more closely, they have nothing to do with a real camelina.

1. Inedible mushroom. It is also called amber milky. The main difference from the ginger is the leg. Usually it is long, non-hollow and has a white color. And we remember that a real ginger is usually the same color as a hat, and its leg is hollow.

   Ginger pine

   Grows only in pine forests. Usually attached to trees or growing close to the rhizome. Unlike other varieties of camelina, it often grows alone. A characteristic feature is that they like to hide under branches or a thick layer of grass. The circles diverge in wider waves, they are often uneven, oval-shaped or even intermittent.

   
   The upland mushroom loves to hide - it is better to look for it directly under the pines, in the grass

   In the dry season there are more pine mushrooms, in the rainy summer - spruce.

   Ginger milky red

   
   Bicolor camelina

   Due to its specific color, a rather conspicuous appearance of a camelina. It lives in coniferous forests, ripens in late autumn. Sometimes green is added to the orange-red colors. Otherwise, it has all the other properties characteristic of saffron milk caps.

   What time of the year is best to collect mushrooms

   
   The mushroom picker's catch during the "quiet" hunting season can be quite impressive

   How to cook saffron mushrooms

   How to salt

   There are two ways to salt mushrooms mushrooms. Consider the option of cold pickling mushrooms.

   Photo	Description
   	So that the mushrooms do not lose their beautiful colour after salting and did not turn green, they are doused with boiling water, the steam will also kill microbes.
   	Salting of mushrooms occurs in layers - a layer of mushrooms, a layer of salt, and so on in turn. We take salt at the rate of 50 g of salt per 1 kg of mushroom mass.
   	In fact, we achieve a thin uniform layer of salt at each "level".
   	Before laying the first and after the last layer, you can continue the mushrooms with bay leaves and allspice. But remember, such a seasoning can completely discourage the pleasant coniferous flavor of mushrooms.
   	After that, our salted mushrooms are ready!

   Cold method. This method is suitable when you are sure that your “catch” is 100% safe. In this case, heat treatment with boiling water is not allowed. Mushrooms are sorted, washed and simply covered with salt without water. In this case, it is forbidden to scald, no heat treatment takes place, the mushrooms are simply rinsed, cleaned of debris, and the legs are slightly trimmed. Place caps down in bowl.

   
   Ryzhiki give juice after sprinkling with salt literally after 12 hours

   The layer should be approximately 5-8 cm wide. Each layer is traditionally sprinkled with salt. Next, we put oppression. After a couple of days, the mushrooms will give juice and marinate in this jelly-like mass. Ready can be considered a consistency that is salted for at least a month.

   Once upon a time, there were so many mushrooms in the Ural forests that they were salted right there. Special cedar barrels were taken to the forest, the mushrooms were washed in the river and wiped dry, sprinkled with salt.

   How to marinate

   
   Pickled mushrooms - an amazing taste product!

   Mushrooms are selected as usual, they are washed, the legs are cleaned, only hats can be pickled. The prepared mushroom mass is poured with salted boiling water. Leave for 3 minutes under the lid. Throw in a colander, cool, put in jars.

   The next step is preparing the marinade. We take water at the rate of three-quarters of a glass per kilogram of mushrooms, add salt, spices and boil with a decrease in heat after boiling for about half an hour. After the marinade has cooled, add 8% vinegar, about half a glass. Pour the mushrooms with the mixture, close the jars, put in a cool place.

   
   Banks with mushrooms must be removed in a cool room with a temperature of about + 15 ° C

   Salted and pickled mushrooms love coolness. It is best to lower the jars into the cellar or basement. Banks need to be checked periodically.

   How to freeze

   Conclusion

   Mushrooms are an amazing source of substances indispensable for humans, but it is worth remembering that any mushroom is a natural sponge.

   
   Searching for mushrooms is an excellent option for “silent” hunting

   It absorbs not only useful, but also harmful substances. It is best to get out into nature on your own and, figuratively speaking, “kill two birds with one stone” - breathe fresh air and stock up on beautiful and useful product. And these are not only mushrooms, but also other forest resources - berries and herbs.

   Leave in the comments below your questions to the authors of the article, as well as the geolocations of the proven ones you know mushroom places.

mushroom mushrooms photo and description which are presented in this article, are loved by many for their wonderful aroma and taste. These delicious edible mushrooms grow in young spruce and pine plantations. Their plates are clean, slightly green when pressed, the stem is in the form of a cylinder, reaches 8 cm in height.

Where and how to collect

Ryzhik grow in pine or spruce forests on a bed of coniferous needles. They begin to collect these mushrooms in the summer, from July to October. The fruits grow with enough moisture, so it is better to go looking for them after heavy rains. On dry days, mushrooms will be impossible to find.

Redheads prefer to grow up in families rather than alone. They can be found in warmer and lighter places, so you need to pay attention to the edges and clearings. Although they are quite bright, many beginners in the mushroom business often do not notice them, as cunning saffron mushrooms like to hide in the grass or under a layer of litter.

Gathering on " quiet hunting»for mushrooms, you need to take a long stick with you to push the grass and raise unusual tubercles.

Advice! It is necessary to purposefully look for glades where mushrooms can supposedly grow, and examine them well. Aimless walking and collecting everything that comes across will not help you find them (as well as porcini and many other mushrooms).

It is better to collect young specimens that have a hat of small diameter. Young fruits are tastier and denser. In addition, older specimens can be exposed to insects, so they can be wormy.

Optimum temperature for mushroom growth +10 degrees, maximum +15°C. In such temperature regime they grow as quickly as possible. But if the temperature dropped to +6 ... +8 degrees, and lasted for several days in a row, then it is better to refuse to collect mushrooms. They lose their taste and useful properties. In addition, often “frozen” fruits turn green and do not look very appetizing.

Edible mushrooms

There are several types of edible mushrooms, which differ both in appearance and in taste. Their names depend on where in the forest they grow. Consider, what do redheads look like the most common edible species with a detailed description.

Real

This mushroom is also called ordinary, autumn, pine or noble.

Red

• According to the name, these mushrooms have a bright orange color, sometimes with a pink tint.
• The surface of the mushroom is shiny and smooth, not sticky, like a real camelina.
• The size of the cap can reach 17 cm, but on average it grows up to 5-6 cm in diameter. The shape, like that of other representatives of this species, is depressed in the center and bent at the edges. There are no white rings on the hat.
• The leg grows up to 8-9 cm in height, sometimes wider at the top than at the base. There are small red pits on it.
• Juice is distinctive feature of this kind. It is red in color, sometimes with a bloody tinge.
• The flesh is white, with red patches, dense, but very brittle.

Spruce

Mushrooms doppelgangers

Redheads do not have poisonous counterparts. Outwardly, they are very similar to pink wave (Lactarius torminosus), which is a conditionally edible mushroom.

They have a lot in common, which is why waves are often perceived as false redheads. But they also have differences. At the wave, the hat is pubescent and secretes a light milky juice.

How to distinguish mushrooms from waves, difference and similarity

It is worth noting that the color of the waves, unlike mushrooms, is never red. Therefore, a mushroom of a reddish hue is most likely to be a mushroom. But it is better to visually inspect it to make sure of this and not pick mushrooms, similar to redheads. Do not forget that the saffron cap will be slightly sticky. How to distinguish them:

• Wavelets, unlike other mushrooms, have a hairy hat. In redheads, it is smooth.
• The cap of the waves inside is always pinkish, and in saffron milk caps it can be from light yellow to bright orange. In older specimens, it may even be greenish-blue.
• Ryzhik prefer coniferous forests. In deciduous, you can collect waves.
• Volnushki are almost always half the size of saffron milk caps.

The benefits and harms of mushrooms

The question of the positive or negative effect of mushrooms on the human body is always relevant, so let's dwell on it in more detail.

Benefit

• Camelina contains a large amount of lactrioviolan, a natural antibiotic that helps fight various bacteria. They are even used in the treatment of tuberculosis.
• The easily digestible amino acids found in these mushrooms are not destroyed during cooking.
• Beta-carotene, which gives fruits Orange color, brings great benefits to the eyes and vision.
• Antioxidants have a positive effect on the immune system.
• The composition contains sodium, phosphorus, iron, magnesium, calcium and potassium.
• It helps to increase potency in men, therefore it serves as an aphrodisiac.
• Selenium in the composition helps to reduce the risk of developing cancer.
• Helps improve the condition of hair, skin and nails.
• Ryzhiki are high-calorie, in terms of energy value they can be put on the same level as chicken and beef.
• During the diet, they are only eaten boiled or stewed.
• Protein in mushrooms is contained in large quantities.

Harm

• You should not eat mushrooms for people with low acidity or intestinal problems.
• These fruits should not be eaten by those who have diseases of the kidneys and liver.
• Like other mushrooms, mushrooms are contraindicated in children under 6 years of age, pregnant and lactating. They will be heavy on the stomach.
• Individual intolerance and allergies can also be observed.
• And, of course, you should not take them for dinner and before bedtime.

How to cook (processing and cooking)

Mushrooms are mushrooms of the first category, from the Mlechnikov family. They can be cooked immediately without soaking first. Recipes with mushrooms mushrooms a bunch of. They can be fried, boiled, salted, pickled or frozen for the winter.

And although the salted fruits acquire a greenish-brown hue, this does not affect their taste at all. They even cook okroshka with them.

• Mushrooms must be cleaned before cooking. It is better to do this with a soft brush, carefully removing the remnants of litter and foliage.

Advice! You should not wash the mushrooms, because after contact with water, the mushrooms partially lose their flavor, and the caps become brittle.

• It is necessary to check the hats so that there are no worms in them. And the affected places must be removed.

Watch the video! How delicious to pickle mushrooms

If, after freezing, mushrooms are bitter

Nowadays, various vegetables, fruits and mushrooms are often frozen. But after defrosting, some do not like the taste and appearance of the product. It has been noticed that mushrooms are bitter after they have been thawed.

This is due to the fact that mushrooms grow in coniferous forests, which sometimes causes bitterness. To get rid of it, you need to boil the mushrooms for 5-10 minutes in salt water, where 2 pinches of citric acid are added.

Mushrooms are one of the most common mushrooms in temperate latitudes - they not only have excellent taste, but also have useful properties. Where they grow, what types there are, how to collect and harvest mushrooms - we will consider in more detail.

The most common types

Ryzhik are one of the representatives of the genus Mlechnik, which includes about 7 subspecies - red, salmon, alpine and others. At the same time, it is believed that the main varieties of this camelina are pine and spruce species.

Real

The ripening time of this camelina falls in mid-June, and you can find it in the forest before the onset of cold weather (until mid-September). It belongs to category I of the edibility of the fungus (absolutely edible and nutritious mushrooms). It has the following external characteristics:

• hat- characteristic bright orange color, shiny, big size(up to 14 cm in diameter). On the surface of the cap there are encircling rings, sometimes a whitish coating. It has a standard shape - convex, spherical. A small depression may form in the middle of the cap, and the edges are wrapped inward (especially in large mushrooms). The surface is smooth, slightly slippery and sticky.
• leg- thick, large (up to 10 cm in height). The color always matches the main shade of the hat. To the touch, the leg is rough, with small gaps or pits. May be covered with a small fluff. Tapers slightly towards the top, forming a disproportionate cylinder.
• records- thin, forked, densely dot the bottom of the cap. Often the plates, as it were, go to the base of the stem of the fungus (they occupy no more than a third of the entire length of the stem). The color is orange, with a brownish tint, but when pressed, the plates turn green.
• pulp- dense texture, saturated orange color. In the open air it may acquire a green tint.
• juice- thick and plentiful, sweet in taste.

Did you know? Ryzhik - the only representatives of mushrooms in the world that have a yellow milky juice.

This variety of camelina got its name because of its territorial formation - spruce camelinas grow only near the roots of spruce trees or on spruce litter. It is an edible mushroom. External data:

• hat- up to 7 cm in diameter, has a mandatory tubercle in the center. The edges are brittle, bent to the bottom. The older the spruces, the more their hat takes on a curved funnel shape. Skin without roughness. At humid air becomes sticky to the touch. The color varies from orange to brown, the rings and concentric spots on the cap are always darker than the base color. If you damage the delicate skin of the cap, it will acquire a green tint;
• leg- up to 6 cm in height, thin (up to 1 cm in diameter), very brittle and fragile. Cylindrical, slightly tapering towards the base. The color is the same as the hat;
• records- plentiful, frequent, descending to the base of the leg. Have more light shade in comparison with the hat;
• pulp- orange, at the breaks it first turns red, and then becomes greenish. It has a sweet fruity taste;
• juice- thick, red tint. In the open air takes on a greenish color.

Important! Despite the fact that camelina can be eaten raw, you should not take risks and eat it without heat treatment - in nature, poisonous and edible mushrooms often grow together, touch each other, and poisonous spores can turn into an edible mushroom.

Spruce trees grow from early summer to mid-autumn (until the end of October, provided there are no frosts).

The least common type of camelina, which grows only in coniferous litter in high mountain areas. Characteristics:

• hat- flat, large sizes(up to 16 cm in diameter), sometimes squeezed in the center. Very dense texture, meaty. In young specimens, the edges are folded inward, while in adults, the hat practically does not bend. The color is orange-red, shiny, does not lose elasticity when wet and does not become slippery;
• leg- relatively short, up to 6 cm in height. Very dense and strong, with a large mealy coating and red depressions.
• records- frequent, narrow, descend strongly along the leg;
• pulp- very dense, but brittle, white with bright dark red chaotic spots. At breaks, a viscous milky juice of bright red color flows out of the pulp.

Unlike other subspecies of camelina, such a red mushroom does not have concentric spots and circles on the cap. It distinguishes it from other representatives of the subspecies by the presence thick juice bloody tint.

Did you know? A strong antibiotic lactarioviolin was derived from the red camelina, which successfully fights pathogenic bacteria, and in particular, Koch's bacilli.

False

The bright external data of mushrooms and their dissimilarity to other mushrooms will not allow this species to be confused with poisonous or inedible mushrooms. However, among the varieties of mushrooms there are representatives that are not completely edible mushrooms. They belong to class IV - conditionally edible mushrooms). These are the false twins of the ginger - pink wave, papillary breast and fragrant lactic.

Places of growth and season of collection

Ryzhiki always grow in small groups - most often found in mixed and coniferous forests, as well as between tree roots and in moss. They do not like the cold, so they form and ripen in the warm months - from early summer to mid-autumn. The most massive ripening period is July-early September. Distributed on almost all continents, but most often found in the temperate climate zone.

What is the difference between mushrooms and waves

The external similarity of these two varieties of mushrooms is very great, but there are some significant differences. First is a characteristic of milky juice. He always has a wave white color, and in camelinas it is yellow or orange, which takes on a greenish tint in the open air.

Milky juice of mushroom volushka
The milky juice of the mushroom camelina

If you turn both of these mushrooms and look under the hat, then You can tell them apart very easily: in the waves, the plates are always pale pink or gray color, but mushrooms fully justify their name - their plates are red, orange or bright yellow. The next way to distinguish these twins is where they grow.

Wave mushroom plate
Plate mushroom camelina

Volnushka prefers to grow near birch and some other deciduous trees, while mushrooms are most often formed on coniferous litter and roots of pines and spruces. Ginger loves clean ecology and unpolluted air, so it is not found near highways, unlike waves - they are less sensitive to air parameters and grow en masse on roadsides.

Chemical composition

The composition of this mushroom includes such components as: protein, water, ash, fiber, monosaccharides and disaccharides, minerals, B vitamins, vitamin C and elements such as sodium, phosphorus, iron, magnesium, etc. Mass fraction dietary fiber is 11%, vitamin B2 - 11.2%, potassium - 12.5%, iron - 15.5%. The BJU ratio is 1.9: 0.8: 0.6 (per 100 grams of product). The calorie content of 100 grams of mushroom is 17 kcal, however, during heat treatment (especially salting and frying), the calorie content increases significantly.

What is useful

Camelina is a very useful multivitamin mushroom- its active components and provitamins have a strong antioxidant effect, strengthen the immune system and help reduce the risk of cholesterol plugs. In addition, the fungus contains a strong antibiotic that fights active pathogenic viruses and bacteria (in particular, it neutralizes tuberculosis). It is these beneficial properties of camelina that determine its harmlessness - this mushroom can be consumed raw, even without heat treatment.

Except useful properties, camelina is nutritious and has excellent taste- its oily pulp is not inferior in taste to the delicious look- white fungus. In terms of its energy component, this mushroom is close to beef and turkey, and in terms of calories it exceeds poultry meat and chicken eggs.

Contraindications and harm

Such nutrient mushroom need to be used with caution by people with problems digestive system and prone to obesity. It is not recommended to eat mushrooms for those suffering from kidney and liver diseases (especially in the chronic stage), pregnant women and children under 6 years of age. Also contraindications are tumors and ulcers of the stomach, inflammation of the pancreas, low acidity stomach.

Important! Pregnant and lactating mothers should limit their consumption of camelina - it can significantly reduce the acidity of the stomach and lead to problems with the digestive tract.

cooking recipes

Fragrant and fragrant camelina has firmly entered the culinary field- it is used both raw and as a seasoning, as well as an independent dish.

salting

Such a mushroom is the best suited for salting - its fruity flavor interacts with salty brine, forming a unique spicy taste.

Ingredients:

• 0.5 kg. mushrooms;
• 25 gr. salt;
• 0.5 teaspoon of allspice and peppercorns;
• Bay leaf;
• horseradish leaves.