IN middle lane In Russia, the ringed cap mushroom is found. His favorite places habitats are damp forest areas with ash and podzolic soil types. Likes to inhabit mixed forests. But it is no less common in clean forests, if there is a sufficient level of humidity and other the necessary conditions for its growth and reproduction.
The search for cap mushrooms should begin in mid-August and can continue until the end of October. This mushroom especially loves blueberries and lingonberry thickets. After picking the berries, it completely fills these places in large groups. Very often it is mistaken for inedible mushroom and don’t take it into their basket. But this is completely unfair. It belongs to the fourth group in terms of its nutritional suitability. It can be eaten both boiled and salted. It has a rather refined taste and a wonderful mushroom aroma.
What does a ringed cap mushroom look like?
Externally, the ringed cap is very similar. But it's easy to tell the difference. Just look at inner surface mushroom caps. There are plates of yellow and brown color located there. Distinctive feature fly agaric is that its inner plates always remain snow-white at any age.
The cap of the ringed cap reaches a diameter of 12 cm as it grows. It has a hemispherical shape, which, as the mushroom grows, begins to resemble a cap. It was this feature that gave the mushroom its name. The color of the cap can vary from yellowish to brownish. The outer surface of the cap may be covered with a powdery coating. On the fault - pulp white. However, when exposed to air, it quickly turns yellow.
Eat features and on the leg. First of all, this is a ring located just below the cap. Its color matches the whole mushroom. Just above the ring, the leg has small scales of a faint yellow tint. Below the ring the leg is thinner than at the top. Typically, the mushroom stem grows up to 12 cm in length and up to 3 cm in thickness.
Family Cobwebs. It received this name due to the presence of a rather wide yellowish-white film ring on the stem. People call it differently: chicken, dull rosites, Turk, white marsh grass.
DescriptionThe young cap has a silvery or powdery white cap. Its edges are downward and slightly curled. Over time, it turns yellow and becomes flat-convex. The edges straighten out, sometimes cracking (in the absence of rain for a long time). The hat covers the leg like a cap. Its surface is slightly wrinkled, covered with a fibrous coating with a pearly tint. It reaches 15 cm in diameter. The annular cap has white, watery pulp, which has almost no mushroom smell. In a young mushroom, the plates are unequal, sparse and white, but over time they become rusty brown. This characteristic feature old copy.
The ringed cap mushroom has a strong cylindrical stem. It is thickened at the base, dense and continuous. The surface of the stem is fibrous-silky. Its diameter is no more than 3 cm, and its length is 4-12 cm. Above the ring, the leg is covered with scales, flakes and has yellow. Under the ring it is a light ocher shade. Closer to the bottom there are remains of the common blanket purple. The spore powder has an ocher, rusty-brown tint.
Habitat and distribution
Most often, the annular cap forms mycorrhizae with coniferous trees. Among deciduous trees, he prefers beeches, oaks and birches. In central Russia, the mushroom is found in coniferous forests where a lot of moss grows. Mixed and pine forests are preferable for him. IN northern regions the annular cap can be found under This mushroom prefers acidic and moist soils. It feels great in the mountains at an altitude of up to 2 km. White swampweeds, as a rule, grow in compact small groups. The mushroom is also common in Belarus and some European countries. It also grows in Russia. It is most often found in the western and central regions of the European part. Residents of these places can “hunt” for the ringed cap. Photos of this mushroom can be seen in this article. It is collected from July to early October.
Culinary uses and taste qualities
The ringed cap is edible and very delicious mushroom that can be cooked different ways. It is pickled, fried, salted, boiled. In terms of taste, it is in no way inferior to champignons. In many Western European countries, these mushrooms are considered a great delicacy. Naturally, the most delicious are the young ringed caps. However, if you come across an old specimen, then the hardened areas and the stem can be cut off. This mushroom is most delicious when stewed or fried. It is classified as the fourth category of edibility.
Doubles
The ringed cap is not experienced mushroom pickers may be confused with fly agarics and the mushroom differs from them by the presence of a powdery-fibrous coating on the cap, the absence of scales, as well as brown or brown-rusty plates in older specimens. In fly agarics and toadstools they always remain white.
The annular cap is a mushroom of the Arachnoidaceae family. In common parlance it is called white marsh grass, chicken, Turk and dim rosette. The taste and smell of this mushroom are pleasant.
The Latin name of the mushroom is Rozites caperatus.
Description of the ringed cap
The mushroom body of the annular cap consists of a stalk with a length of 4 to 12 centimeters and a cap, the diameter of which ranges from 5 to 15 centimeters. The cap has the shape of a hemisphere or cap, with the edges turning inward, hence the name of the mushroom.
As the cap ripens, the cap changes its shape to a flat one, while the top rises.
The surface of the cap is wrinkled with a fibrous coating light shade. In dry weather, cracks form along the edges of the cap. The color of the cap is yellowish, and the shade can be straw or gray. The edges of the cap are decorated with stripes.
The pulp is loose, tender, white, and turns yellow over time. The pulp has a pleasant aroma and taste. The plates are of different lengths, they are located rarely. IN at different ages The mushroom plates vary in color from yellow to brown.
The leg of the cap is ring-shaped and cylindrical, its base is thickened. The surface of the stem is silky-fibrous. A little above the central part of the leg there is a film ring. The ring sits tightly on the body of the leg, its color changes with age from white to yellow.
The upper part of the leg is yellowish, shrouded in flakes and scales. The leg, below the ring, is light ocher in color; at the base of the leg there are elements of the bedspread, their color is pale violet. The spores are warty, almond-shaped, ocher. Ocher-colored spore powder.
Places of growth
The annular cap grows in mixed and pine forests, giving preference to blueberries, is less common in oak forests. In the north of their range, these mushrooms can be found under dwarf birch trees. That is, they form mycorrhiza with coniferous species trees, birches and oaks.
The annular cap grows in the middle zone, preferring acidic and moist soils. Quite often these mushrooms can be found in pine forests with big amount moss. They can also grow in the mountains.
The season for collecting caps lasts from July to October. These mushrooms grow in small groups. In our country, ringed caps grow in the Central and Western parts. In addition, they are common in Belarus and Europe.
Edibility of the annular cap
This is not an easily edible mushroom; it is considered a delicacy. Only the caps are used for cooking. They can be used as food through heat treatment. Ringed caps can be boiled, stewed and pickled.
Young mushrooms have better taste, but when the annular caps mature, the stem becomes too hard and must be removed during processing. In Western European countries, these mushrooms are considered a delicacy.
Similar species
The ringed cap is similar to several types poisonous mushrooms. This mushroom can be distinguished from fly agarics due to the presence of a powdery coating on the cap, the absence of a volva, whitish scales and the ocher color of the spore powder. In addition, in an adult annular cap the plates are painted rusty-brown, while in fly agarics they are white.
Also, the annular cap looks similar to the purple webwort and certain types of brown webworts, most of of which are poisonous. The ringed cap differs from the webworts by its stalk: the spiderwebs have only fibrous remains of the cover on their legs.
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. No wonder top part mushroom and is called a 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 everyone, even experienced mushroom pickers, knows 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 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. It is distinguished from other lamellar mushrooms and from the same pale toadstool by 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.
It grows very abundantly in pine forests among mosses, on soil with high 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.
Loading...
