In the photo there is a ringed cap mushroom
Ringed cap (Rozites Cortinarius caperatus) is popularly called “chicken”.
The name is explained very simply: the cap of the young mushroom resembles a cap, and it has a white ring on the stem. True, many other mushrooms are also very similar to caps of different styles, displayed for better viewing on stands in the shape of mushroom legs. It’s not for nothing that the top part of the mushroom is called the cap. It is more difficult to explain why people, apt with names, compared the mushroom to poultry. Maybe its taste is somewhat reminiscent of chicken. Or maybe because this mushroom is usually very clean on the outside, and almost no forest debris sticks to its cap, as if sprinkled with mother-of-pearl powder. This is the association with a neat chicken - a good owner has no place for it to get dirty.
Not all, even experienced mushroom pickers, know about the high culinary merits of this mushroom. For example, the famous Belarusian naturalist writer and mushroom expert Dmitry Bespaly in his book “With a Full Basket” only mentions the existence of such an edible mushroom. Many generally consider him suspicious. There are also certain reasons for this: to some extent, the cap resembles a deadly poisonous pale grebe, primarily with its ring on the leg.
That is why it is best to get acquainted with this mushroom with the help of an experienced person who has collected caps more than once and knows them well.
The mushroom is edible.
The cap is up to 3-10 cm, initially pistil-shaped, then spherical-closed and finally open, smooth, wrinkled and cracked when dry.
Experts pay attention to the peculiar coloring of the top of the cap of the ringed cap. It is necessarily yellowish, light brown in color and seems to be slightly covered with pearl dust, which is why it has a peculiar shining hue. Sets it apart from others lamellar mushrooms and from the same pale toadstool the clayey, brownish color of the plates, lighter in young mushrooms and richer in old ones. If it seems that the plates are more gray than light brown, then it is better not to take such a mushroom at all until you learn to recognize the cap in any situation.
As you can see in the photo, the leg is ring cap long, up to 12 cm in height, up to 3 cm in diameter, with a whitish ring in the form of an attached thin film:
The leg is smooth, dense, yellowish, slightly scaly above the ring, at the base with a remnant of a tuber, usually disappearing or barely noticeable.
The pulp is yellowish with a pleasant smell and taste. The cap is not inferior in taste to champignons.
Grows very profusely in pine forests among mosses, on soil with high-moor peat and in spruce forests on acidic soil. There they grow big companies, although always at some distance from each other. Most often, especially in the depths of the forest, chickens reach a small size; with age, the caps become flat, with a diameter of no more large apple. But sometimes there are unusually many of them.
Fruits from July to October.
It differs from inedible spider webs (Cortinarius) by the absence unpleasant odor and the presence on the stem of a well-developed ring with a double edge.
See what the ringed cap mushroom looks like in these photos:
How to use the cap mushroom
The ringed cap has a delicate taste. This mushroom can be used for boiling, frying, pickling and pickling.
The annular cap belongs to the fourth category of mushrooms. It is best to eat young mushrooms with caps that have not yet opened, which can be used to prepare various dishes and stored for future use in dried, salted and pickled form.
The healing properties of cap hens are also little known in Russia. But in Belarus this mushroom is valued for its healing properties. A widely known recipe for compresses for lymphadenitis is to mix dry mushrooms with honey and lard and apply to the swollen glands.
In Czechoslovakia, a decoction of these mushrooms was used to treat kidneys and remove kidney stones; in Poland, a decoction of these mushrooms was used to relieve hangovers and taken for swelling of the extremities. There is no information in scientific medicine about the healing properties of these mushrooms.
The ringed cap belongs to the edible mushrooms of the highest category and is not inferior in taste to either the white one or, especially, the butterfly mushroom. (WIKIPEDIA)
I was introduced to him about 10 years ago. And now I am one of those “units and renegades” (see text below) who love and collect him.
And if there is a cap in the forest, I will never return with an empty basket. Marvelous delicious mushroom! And there is always a lot of it in the forest! And few people collect :)
On Saturday I went mushroom picking again and just picked up quite a few caps. And while looking for a photo to show to the employees, I came across this forum and an article about the tragedy of the cap.
I really wanted you to read this. As in connection with the offensive mushroom pore, and from the point of view of interesting life parallels between the nature of mushrooms and people.
To do this, I begin to manually type the text of Tatyana Moskvina’s story “The Tragedy of the Cap.” Manually, because I didn’t find the text in electronic form (they say it’s useless to search - it’s not on the internet). And therefore I am sure that not everyone could read this. Which I can’t allow.
But, I ask you, be strong, do not miss this topic, despite the “many bugs”. It's not just about mushrooms. Read to the end.
So.
"The Tragedy of the Cap"
There is so much simple, ordinary sadness in life! Tragedies and dramas take place literally under our indifferent feet. I will tell you about one such tragedy today, and you will understand that you always knew about it. They knew, but they didn’t realize it, they passed by, they didn’t think about it. And there is something to think about.
In the mysterious mushroom kingdom There is such a mushroom - the ringed cap, also known as the forest champignon. It is widespread in our north, and in its outline it really looks like a champignon, only its cap is yellowish-mealy with a bluish coating. The ringed cap belongs to the edible mushrooms of the highest category and is not inferior in taste to either the white one or, especially, the butterfly mushroom. Freshly roasted ones are especially good. The processing is simple: no need to soak or remove the skin, check for worms - and off you go. The cap grows as a rule. numerous families, and during the season you can cut up a whole basket of cap-shaped young animals in just half an hour.
So, everything is great! Behind short term In almost any forest corner, anyone can collect a fair amount of excellent edible mushrooms of the highest category. The ringed cap is in all determinants. It is difficult to confuse it with anything. Unlike other peoples of the world, Russians use mushrooms without sacred purposes, just like that, in everyday food, and have adapted to digest them without problems. Well, they seem to have taken care of us - here’s a cap for you, Vanya, eat your fill and have fun.
But there is no Russian happiness in the world. No - that's all. It is unknown for what reasons the innocent, tasty, honest cap long ago became a victim of friendly popular hatred. Only a few take it, renegades who are not afraid of the contempt and laughter of the people who discovered “some kind of toadstool” in your basket. The cap dies under the feet of the forest crowd, they kick and crush it with some kind of special pleasure. The crowd cannot calmly pass by an incomprehensible mushroom - no, they knock it down, flatten it, and scatter it through the forest with tireless and insatiable anger.
But reprisals against the cap are in vain - there are many, many of them. If he went seriously, then the whole forest is covered, no matter how much you knock down, no matter how much you scoff at him, you cannot destroy him. No, people continue to trample the poor hubcaps every year, every time, because you don’t get tired of it and it doesn’t even occur to you - am I doing a good job? There is not even a shadow of doubt that you are right! The cap is felt by the masses as an enemy, a vile creature that must be crushed and crushed. But why?
The cap is objectively good for everyone. (For example, in Latvia they have been collecting it for a long time, calling it “chicken” for some reason.) But the beautiful and wonderful qualities of the cap will never break through the main Russian belief: THERE ARE NO MUCH GOOD THINGS. Something that grows in abundance and seems to be asking to be eaten is probably a setup and a provocation. You have to chase and hunt for a good mushroom, look for it. he cannot crawl under his feet like a cheap thing. Even those experts who understand the value of the cap collect it somehow reluctantly, without inspiration, most often when there are no other mushrooms or they have been chosen. Plurality discourages hunting and competition. Strange fact, What edible mushroom the highest category allows itself to multiply in such a huge number- either a general mistake in his strategy, or, on the contrary, a brilliant cunning. How to look. If the whole point is simply the preservation or propagation of the species, then the abundant existence of the cap can be considered cunning, scaring away the consumer. But if the highest value of a mushroom’s life is merging with people (which is very likely, otherwise why would bad mushrooms so cleverly disguise themselves and mimic good ones?) - then we have a tragedy, gentlemen. And very Russian at that.
This is the tragedy of everything honestly good, innocently sincere, which in its naivety thinks that the more there is, the better. I know such people - journalists who write a lot and well, deputies who help voters, directors who make excellent performances, kind female educators, doctors... and you know them too. They cover life quite thickly, despite the fact that it is not customary to think or talk about them and they are rarely noticed. These are ringed caps, so to speak. Who is interested in them, one wonders/? To crowd around a fly agaric, to be outraged by the false white, or to comb kilometers in search of the treasured boletus - yes. Good things are difficult, rare and inaccessible. Good things cannot be an eyesore in the naive hope of being useful to someone. Good cannot be scattered in bad abundance and obtained almost for nothing, without wasting time and effort. Anyone who thinks differently and is going to joyfully and openly display their wonderful taste qualities into the Russian world is heading THE PATH OF THE CAP. In his tragedy.
“But I’m so tasty, so good. I will work even harder, even better, and they will accept and love me,” the cap thinks in human form. And the more and better he, the man-cap, works, the more he irritates people. The less he is appreciated and noticed. And the danger of death from a blow, from the hatred and contempt of the crowd is growing.
Dear people who imagine that in this world it is enough to be good and do the right thing, on occasion, go into the forest and admire the hero of the Russian tragedy, forest champignon, an edible mushroom of the highest category, of no use to anyone.
Don't kick him, don't trample him.
This is your brother.
© Tatyana Moskvina “The harm of love is obvious”
Written by Nikolay Budnik and Elena Mekk.
The ringed cap, oddly enough, belongs to the cobwebs. It was called a cap probably because the cap of the mushroom looks like a dashing cap placed over a stem. And it is called ringed because of the clearly visible ring on the stem.
We used to collect this mushroom, but now we take it only occasionally, although it is considered not only
edible, but even (according to some authors) delicacy. The reason for this is the abundance of other mushrooms at this time.
And ringed caps grow on Uloma Zheleznaya from the beginning of August to the end of September
and sometimes meet in very large quantities. True, no one collects them from us.
1. The annular cap is a rather large fleshy mushroom.
2. You rarely see him alone.
3. Usually the annular cap grows in large groups.
4. It happens that mushrooms simply overlap each other.
5. It is best to pick medium-sized mushrooms.
6. Not only the caps are tasty and juicy...
7. ...but also the legs of the caps.
8. Mushrooms appear in Ulome Zheleznaya in early August,...
9. ...and grow until it snows.
10. Most often, ringed caps can be found in pine forests.
11. Sometimes caps also grow in pine and spruce forests.
12. Often mushrooms form large groups. In this photo we counted 26 caps.
13. Often only the caps stick out from the green moss.
14. Occasionally, ringed caps can be found in mixed pine-spruce-birch forest.
15. Mushrooms are medium in size.
16. Here you see the young and old caps.
17. This mushroom is very young.
18. And these are middle-aged mushrooms.
19. These caps are already becoming obsolete.
20. This is the height of the old mushroom.
21. Feature ringed cap - mother-of-pearl coating on the cap.
22. This makes the top of the cap seem almost white.
23. Folded and uneven surface caps remain at any age.
24. This is especially noticeable in young mushrooms.
25. In young mushrooms, the edges of the cap are strongly bent, and it has an almost spherical shape. Gradually the edges straighten.
26. In old age, ribbing is visible along the edge of the cap.
27. The cap sometimes loses its pearlescent coating due to rain and frost.
28. But usually even in old age it is visible.
29. The plates of young mushrooms are covered with a filmy blanket.
30. Gradually it comes off the cap, exposing the plates.
31. Young mushrooms have white-ocher plates.
32. Gradually they darken...
33. ...acquiring a clayey tint.
34. This is how the plates are attached to the leg.
35. The stem of the mushroom is quite high, cylindrical.
36. Sometimes it expands with the book.
37. Often flakes are visible at the top of the leg, forming a moire pattern.
38. This is the stem of an old mushroom.
39. The film covering the plates of the young mushroom comes off, forming a ring on the stem.
40. This is what the ring looks like up close.
41. This is how the leg is attached to the ground.
42. The leg is solid, non-hollow.
43. The flesh of the mushroom is dense and tender.
44. Unfortunately, she is often wormy.
45. The legs are especially wormy.
46. In our opinion, the pulp of the annular cap acquires a peculiar smell when cooked.
47. We don’t like this smell....
48. ...that's why we eat ringed cap only mixed with other mushrooms.
The ringed cap is a mushroom common in the foothills coniferous forests middle zone European part of Eurasia and North America. Caps are edible mushrooms; they can be eaten boiled or fried or used for pickling.
Mushroom cap: description
Ringed caps appear in August; they can be collected at the end of August–September. In appearance, they are similar to some other types of mushrooms, including inedible ones, so mushroom pickers need to know what cap mushrooms look like.
Source: Depositphotos
Ring cap mushroom
The shape of the mushroom caps resembles an inverted hemisphere of a yellowish, ocher or brown hue with a diameter of 4 to 10 cm. In dry weather, the cap becomes covered with cracks and wrinkles.
The stem of the mushroom is white or yellowish, with a membranous ring of the same color located just below the cap. Just above the ring, the stem of the mushroom is covered with barely noticeable scales. The height of the stem of the caps can reach 12 cm, and in diameter - 3.
In a mature mushroom, the plates are yellowish or clay-yellow, sagging, with uneven edges.
Young mushrooms have a slightly bluish tint and a smooth, slightly waxy surface. The ripened mushroom is white when scrapped, but when exposed to air, the flesh quickly acquires a yellowish tint.
How to distinguish ringed mushrooms from inedible mushrooms
Caps should be distinguished from inedible and poisonous mushrooms.
The ringed cap is very similar to the poisonous gray fly agaric: the shape, color of the cap and the ring on the stem can mislead an inexperienced mushroom picker. However, it is quite easy to distinguish them; you just need to turn the mushroom over and look at the color of the plates. In a mature cap mushroom they are colored yellow or brownish, while in the fly agaric they remain snow-white, regardless of the degree of maturity of the mushroom.
Caps can also be confused with cobwebs, but, unlike spider mushrooms, caps do not form a veil-web between the stem and the cap, only a membranous membrane that breaks and forms a ring on the stem.
Caps can be distinguished from some species of voles by their size: voles have a thinner stem that is hollow inside and a cap of smaller diameter. In addition, voles grow in open meadows and lawns, while caps prefer shady coniferous forests.
Ringed caps have excellent taste and are not inferior in nutritional value all known porcini mushrooms and champignons. The caps are most often used for food; they are used to cook soups, add to hot dishes with meat and poultry, and use for pickling.
Proper pickling of mushrooms for the winter allows you to pamper your family and friends with original snacks during severe cold weather. They can be prepared either hot or cold. The selection of the pickling method must fully correspond to the mushrooms chosen for work. For example, cold pickling is more suitable for milk mushrooms and saffron milk mushrooms. But white ones can also be salted hot. The recipes below describe step by step each method of processing milk mushrooms and honey mushrooms at home. The photo and video instructions below will help you learn how to pickle mushrooms in jars and how to properly store them until spring.
How to pickle mushrooms in jars for the winter - a simple recipe with step-by-step photos
Most mushroom pickers prefer familiar and proven mushrooms. For example, white ones are in greatest demand due to their ease of collection and preparation. But you can also pickle other mushrooms for the winter, which have quite a unusual taste. Various types lactifers are ideal for pickling: young mushrooms retain their density and are quite easily salted at home.
Ingredients for simple pickling of mushrooms in jars for winter
- milkmen -3 kg;
- garlic - 6 cloves;
- salt -150 g;
- dill umbrellas - 3 pcs.;
- currant, cherry, horseradish leaves - to taste.
Step-by-step recipe for simple pickling of mushrooms in jars for the winter
How to properly pickle boletus mushrooms in jars for the winter - a simple recipe with photo instructions
Beautiful and tasty boletus mushrooms are quite easy to salt for the winter and are great for treating friends and guests with such snacks. They do not require quite a long preparation or processing, which allows you to harvest boletus mushrooms at home in any quantity. The following recipe with photos will tell you step by step how you can simply pickle such mushrooms in jars, and how to store them correctly.
List of ingredients for pickling boletus mushrooms in jars for winter
- boletus -1 kg;
- water -1 l;
- salt -50 g;
- greens, bay leaf - to taste.
A simple recipe with photo instructions for winter preparation of boletus mushrooms in jars
How to pickle milk mushrooms in jars for the winter - a simple recipe with photos and videos
Different types of milk mushrooms are widely used for pickling and pickling. The attractiveness of these mushrooms is that they do not require the use of many spices. Milk mushrooms themselves have an amazing taste, so only salt and pepper will help highlight it. At the same time, pickled mushrooms are perfectly stored in jars or plastic buckets. The following recipe describes step by step how to prepare a delicious winter snack from milk mushrooms and please your family with an unusual addition to regular dishes.
Ingredients for the recipe for pickling milk mushrooms in jars for winter
- milk mushrooms -1.5 kg;
- salt -75 g.
Photo recipe for pickling milk mushrooms in jars for winter
A simple video recipe for winter pickling of milk mushrooms in jars
There is another way to prepare milk mushrooms for the winter. The following video recipe explains step by step how to properly prepare and pickle these mushrooms at home.
How to pickle volnushka mushrooms for the winter in jars - a simple step-by-step recipe with video instructions
Beautiful trumpet mushrooms are an excellent addition to meat dishes, porridge and fried potatoes. But their pickling must be done very carefully: such mushrooms are considered conditionally edible, and therefore require careful preparation and processing. The following recipe describes step by step how to properly pickle volushki in jars and how they should be stored.
Video instructions for step-by-step pickling of volnushka mushrooms in jars for the winter cold
The video recipe below is perfect for salting volushkas at home. detailed instructions will help you prepare a lot of salted mushrooms for future use without any problems and enjoy eating them until spring.
How to pickle cap mushrooms using the hot method at home - detailed photo recipe
Like any milk mushrooms, cap mushrooms are great for pickling for the winter. They are quite easy to work with, since such mushrooms do not require thorough washing and long soaking. The following recipe with photos describes step by step the simple process of preparing caps for the winter.
Ingredients for the recipe for hot pickling mushroom caps at home
- caps -2 kg;
- water -2 l;
- salt -60 g;
- dill umbrellas - 4 pcs.;
- garlic - 3-4 cloves;
- spices - to taste.
Detailed recipe with photos of homemade hot salting of caps
How to pickle mushrooms at home in a cold way - step-by-step photo recipe
Using a cold cooking method is good for different mushrooms. For example, according to the recipe described below with a photo, you can use this method to pickle not only milk mushrooms, but also saffron milk caps or honey mushrooms. True, the salting time in a bucket for the latter is 10-12 days. Therefore, they can be prepared for the winter much faster and transferred to a jar for storage in the basement or refrigerator.
Ingredients for cold pickling mushrooms at home
- milk mushrooms -4 kg;
- salt -200 g;
- dill umbrellas, bay leaves, currant leaves - to taste.
Step-by-step recipe with photos of homemade cold pickling of mushrooms
How to deliciously pickle porcini mushrooms in jars for the winter - a simple recipe with step-by-step instructions
Fragrant porcini mushrooms are very suitable for pickling and freezing for the winter. But you can not just salt them in jars or freeze them in bags, but also freeze already salted mushrooms. Such preparations can be considered lightly salted. They are great for serving or preparing other dishes.
List of ingredients for delicious pickling of porcini mushrooms in jars for winter
- porcini mushrooms and boletus mushrooms - 0.5 kg each;
- bay leaf - 3-4 pcs.;
- peppercorns - to taste;
- salt - 60 g.
Step-by-step instructions for a simple recipe for pickling porcini mushrooms in jars for winter
Having studied the rules for pickling mushrooms in a cold and hot way, you can easily prepare them for winter delicious snacks. For work, it is allowed to use milk mushrooms, white mushrooms, and porcini mushrooms. Also for quick salting V winter time You can use oyster mushrooms or champignons. To prepare them, it is recommended to choose cold pickling, described for various mushrooms in the above photo and video recipes. They describe step by step how to pickle mushrooms different ways and how they should be stored. Useful tips and recommendations will help you easily prepare for winter at home and even during extreme cold, pamper your loved ones with original mushroom snacks.
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