Mushrooms caps: description of the type and differences from other mushrooms. Little-known lamellar mushroom cap

The ringed cap (Latin name - rozites caperatus) is a type of edible mushroom that can be found in mountains, forests, and foothills. In coniferous forests, they can be found from August to October. Such mushrooms often grow near blueberries or near low birches. The main habitat is in North America, Europe and Japan. Also, this edible mushroom grows in the north, namely in Lapland and Greenland. In the photo, they look very cute and impressive.

Other names:

• mushrooms turks
• mushroom chicken

Description

The white ringed cap looks like cobwebs. It has brown spore powder and almond-shaped spores. But, the ringed cap does not have a veil, which usually takes place between the edge of the cap and the leg. There is only a membrane membrane, which leaves a ring on the leg.
The ringed cap is also similar to voles. They also grow in spring, but their fruiting bodies are not so large. The early vole has a bitter flour taste and smell.
Young ringed caps are distinguished by a bluish tint and a bald surface. In dry weather, mushroom caps may crack or wrinkle. Mushroom plates can be loose or saggy - they can have a serrated edge.

The leg of the mushroom can be from 2 to 10 cm, it has an off-white tint and a membranous ring. The pulp of the mushroom is white, it does not change its color. And the taste of the mushroom is pleasant, slightly spicy. The spore powder of the fungus has a rusty brown tint. As for disputes, they often have a yellowish tint.
The cap of the mushroom can reach 4 to 10 cm in diameter. If the hen mushroom is young, the cap can be ovoid or spherical. It can also have a clay yellow tint.

Features of cooking mushroom

This type of mushroom can be prepared in a variety of ways. It is worth noting that it tastes very similar to meat. That is why the ringed cap is often sold in markets and specialty stores. Next, we'll talk about how to cook these mushrooms.

This kind of mushroom can be boiled, stewed, fried, pickled and salted. It will perfectly complement any vegetable dish, making it as tasty and healthy as possible. It is important not to spoil the dish, to use only fresh mushrooms.

• One of the most common recipes is pickled mushrooms. This will require 1 kg of ringed mushrooms, 50 grams of salt, a little allspice and black pepper in peas, bay leaf, horseradish, dill and mustard seeds.
  Boil 1 kg of mushrooms in 1 liter of water, then discard them in a colander and rinse with running water. Next, the mushrooms need to be mixed with spices and covered with a napkin. Turkish mushrooms should ferment within 5-10 days. After that, they can be put in jars and refrigerated.
• You can also add mushrooms to any delicious salad, but remember that you need to boil them for 5 minutes, and then fry until tender. This will get rid of all the harmful substances found in mushrooms and make them taste delicious.
• The ringed bell soup is also delicious. But, before adding the mushrooms to this dish, they need to be chopped and lightly fried in a pan with oil. This will make them more flavorful and add a special flavor to your soup.

Ringed cap - in cooking, the caps of the edible mushroom of the same name, which are distinguished by a characteristic cap-shaped shape. They are eaten cooked. The legs of these mushrooms are less commonly used in cooking due to their stiffer pulp and less attractive taste and aroma.

Calorie content

100 grams of ringed cap contains about 22 kcal.

How to cook and serve

The ringed cap is eaten boiled, fried, salted and pickled. At the same time, in terms of its gastronomic qualities, it is in many ways similar to champignons, which predetermined its widespread use in cooking. As a rule, caps of young mushrooms are eaten. This is due not only to the exquisite taste and tenderness of the pulp, but also to the lower probability of the presence of insect larvae in it, which are very common in the ringed cap.

In most cases, the ringed cap is used in the preparation of the first and second hot dishes from vegetables, meat and poultry. At the same time, it is recommended to add mushrooms at the final stage of their preparation, since prolonged heat treatment negatively affects their taste. In addition, the ringed cap is recommended to be used together with other mushrooms with a more intense taste and aroma.

In salted and pickled form, the ringed cap is served both as a separate dish and together with other food products as part of vegetable salads and cold snacks.

What is combined with

Ringed cap goes well with most spices and vegetables, especially potatoes, as well as beef, pork and poultry.

How to choose

When choosing a ringed cap, it should be borne in mind that caps of young mushrooms collected in early July - early August are distinguished by the best gastronomic qualities. In this case, you should pay attention to the safety of the surface, the absence of black dots and wormholes on it.

Storage

When fresh, the ringed cap should be stored in the refrigerator and eaten within a few days. At the same time, it is important to prevent contact of fungi, both with each other and with other food products. It is recommended to place them in a paper bag, after wrapping each one with a damp paper towel or cloth.

Beneficial features

Regular use of the ringed cap lowers blood sugar and cholesterol levels, normalizes heart rate and blood pressure, reduces the risk of infectious and oncological diseases, has antioxidant, anti-inflammatory, antiviral effects.

Restrictions on use

The main limitation on the use of the ringed cap is related to the ability of these mushrooms to accumulate heavy metals from the environment.

• The full name is a ringed cap.
• The hat really has this shape: it looks like a cap or a hemisphere, up to 10 centimeters in diameter.
• Color - ocher or yellow.
• The leg is smooth with a dense structure.
• The pulp with a pleasant taste and light, woody aroma.

When do caps grow? From mid-summer to mid-autumn. Where does the mushroom grow? The culture is widespread in the central and western regions of Russia, in Belarus, in Western Europe.

The people also call the caps forest mushrooms, Turks, and even chickens.

Amanita and toadstool can be considered similar types of caps. It is with these poisonous mushrooms that I sometimes confuse chickens. The cap differs from the fly agaric in that it does not have an unpleasant odor. From a toadstool in the color of a hat, in chickens it has a silvery bloom.

Composition

Mushroom caps have a very rich chemical composition, which include:

• Carbohydrates (glucose and fructose).
• Minerals (magnesium and phosphorus, iron and calcium, selenium and manganese, copper and potassium, sodium and zinc).
• Vitamins (thiamine, riboflavin, folic acid, nicotinic and pantothenic acids, folates and choline, betaine and tocopherol, tocotrienes, vitamins of group C, B6, B12, E, D, D2, D7, K1).
• Lipids (saturated fatty acids, polyunsaturated fatty acids, campesterol).
• Amino acids (leucine and lysine, methionine and tyrosine, valine and arginine, histidine and serine, tryptophan and isoleucine, threonine and cystine, alanine and glycine, phenylalanine and proline, aspartic and glutominic acids).

The nutritional value of the caps is as follows (per 100 grams):

• Protein - 3.09 grams.
• Fat - 0.34 grams.
• Carbohydrates - 3.26 grams.
• Calorie content - 22 calories.

Harm and benefit

Caps, like other mushrooms, have medicinal properties. But they can also be harmful.

Beneficial features

• Regular consumption of this mushroom reduces blood sugar, cholesterol levels, normalizes blood pressure, fights arrhythmia, and reduces the possible risks of cancer and infectious diseases.
• The product is a good antioxidant, has antiviral and anti-inflammatory effects.
• In some countries, the mushroom is used to remove kidney stones.
• Mushroom pickle is considered an excellent hangover cure.

How to cook?

The cap can be boiled, fried, salted and pickled. The gastronomic qualities are very similar to the well-known champignons. Caps are more often eaten, they taste softer and they are less likely to have insect larvae. Mushrooms are used to prepare soups, second hot dishes of meat, vegetables, and poultry.

Long-term heat treatment affects the taste of the product, for this reason it is added at the final stage of cooking. The cap does not have as pronounced taste and aroma as other mushrooms; it is better to mix it with other varieties.

The mushroom can be pickled and salted, it is served as a separate dish, or as part of cold appetizers and vegetable salads.

Can a mushroom hurt

The restriction on the use of the mushroom is due to the fact that it, like its "brothers", is capable of accumulating heavy metals. No need to collect hubcaps along busy highways or industrial sites.

Cooking recipes

There are a lot of methods for preparing mushrooms, consider delicious recipes.

Pickled Instant Toppers

You can prepare a delicious preparation for the winter according to the following recipe:

• Put salt in boiling water, a tablespoon per liter of water.
• Blanch the washed caps for five to ten minutes.
• Throw the product on a sieve, rinse with cold water.
• Mix mushrooms with black and allspice, garlic, horseradish, bay leaves, dill, white mustard seeds.
• Pour 50-60 grams of salt per kilogram of the main product, cover the container with a napkin, put oppression.
• After five to ten days, the mushrooms will ferment, they can be eaten.

Transfer the snack to glass jars, store in the refrigerator.

Caps in batter

For cooking you will need:

• Caps - 500 grams.
• Eggs - 3 pieces.
• Mayonnaise - 300 grams.
• Flour - about 200 grams.
• Vegetable oil for frying.

Step by step cooking:

• The eggs are mixed in one bowl with mayonnaise.
• Flour is added to the resulting egg mixture. Mix well so that the batter acquires a thick consistency. There should be no lumps.
• The mushrooms are washed under running water, the caps are separated from the legs.
• Parts of the mushroom are dipped in batter and placed in a frying pan hot with oil.
• Fry until golden brown.

To the taste, the caps in batter are somewhat reminiscent of the meat of a gift chicken.

Pickled caps for the winter

Ingredients:

• Table vinegar (9%) - 100 grams.
• Clove buds - 3 pieces.
• Allspice - 5 peas.
• Black pepper - 8 peas.
• Bay leaf - one.
• Sugar - 70 grams.
• Salt - 30 grams.

Step by step cooking:

• The mushrooms are washed under running water.
• Boil water in a saucepan, put the caps in it, and boil them for 20 minutes.
• Mushrooms are transferred to a colander, cooled (you can substitute it under a stream of cold water from the tap).
• The marinade is cooked in a nearby container. Salt and sugar, the necessary spices are added to it.
• Boil the marinade for about 5 minutes, then add vinegar to it. Pour mushrooms.
• Boil the mushrooms in the marinade for a few minutes and put them in pre-sterilized jars.
• Roll them up with boiled lids, turn them over and expose (often on the floor).
• Finished pickled caps are stored in a cool place (cellar basement).

For the marinade, it is recommended to choose small mushrooms, the caps of which did not have time to open. Then the caps turn out to be crispy, and the marinade is transparent and attractive. If the caps are adults, it is better to remove the legs altogether, they are not tasty.

To get the most out of the cap mushroom, you need to learn how to choose it correctly:

• Refuse aging specimens, their taste is significantly inferior to young mushrooms. The leg is not at all edible.
• The optimal time for collection is from July to early August.
• Do not take a mushroom if its cap is damaged, wormy, or has black blotches.

Keeping mushrooms raw is a painstaking task. The hoods must not be allowed to come into contact with food, and even with each other. To do this, each fungus is wrapped in a damp paper towel. If you are lucky enough to bring caps from mushroom hunting, then it is better to cook them right away. The best way to store it is marinade.

If you ever try a mushroom cap, you will certainly want to grow it on your site. This kind of cultivation is perfectly acceptable. First way:

• Have a sufficient number of stumps in the garden.
• The caps of adult mushrooms are laid out on a paper sheet with the plates down.
• Spores remain on the sheet, which are poured into a container with water.
• Water with spores is shaken well and poured onto the stump.
• The hemp is periodically watered and the harvest is awaited.

Second way:

• Prepare wooden chocks, always round (more than 15 centimeters in diameter). They are taken only from freshly cut trees.
• The mycelium is thrown onto the chocks in the same way as on the stumps.
• Lumps are placed in a dark room, where the temperature fluctuates around 15-20 degrees.
• Then the chocks are placed in holes 20 centimeters deep.
• You can harvest the fruits 2 times a year for a maximum of 3 years.

Unfortunately, this mushroom is underestimated, seasoned mushroom pickers gather porcini mushrooms and milk mushrooms, not noticing less popular, but no less tasty and healthy varieties under their feet. In Europe, it is considered a gourmet product.

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The ringed cap is an edible mushroom that tastes somewhat like champignons. Most often, these mushrooms are salted or pickled. They have a rather pleasant and strong mushroom smell.

You can make delicious salads from pickled ringed caps

• Servings: 6
• Cooking time: 40 minutes

Pickled Ringed Cap Recipe

This method is considered one of the fastest and easiest. Collected caps or chickens, as they are also called, must be processed immediately, otherwise they will deteriorate. If this is not possible, you need to at least clean them and boil them in salt water. In this form, they can be stored for up to 5 days in a cold place.

Preparation:

1. Pour water, vinegar, salt and sugar into an enamel pot. Boil.
2. Put prepared caps and bay leaves in a saucepan. Cook for ¼ h over low heat, periodically collecting the foam. If not collected, the marinade will be cloudy.
3. Add acid and turn off the stove. Wait until the chickens have cooled slightly.
4. Arrange the mushrooms in sterilized jars and pour over the marinade.

Roll up and store in a cold place.

Caps and vegetables salad

The result is a delicious and beautiful winter salad.

Ingredients:

• caps - 2.5 kg;
• onions - 700 g;
• tomatoes - 1.5 kg;
• salt - 2.5 tbsp. l .;
• black feather - 8-9 peas;
• bay leaf - 2 pcs.;
• vegetable oil - ½ tbsp.;
• water - 2 l.

Preparation:

1. To boil water. Cut large mushrooms in half, leave small ones as they are. Place the mushrooms and cook ¼ tsp.
2. Fold the finished caps in a colander.
3. Cut the onion into cubes, the tomatoes into slices. Fry separately for 15 minutes.
4. Put the chickens in a large container, pour 0.6 liters of water, add vegetables and simmer for 60 minutes over low heat with the lid closed.

Arrange in sterilized jars and roll up.

How to prepare a ringed cap for the winter

Pickled mushrooms are very easy to prepare, they don't even need to be peeled.

Ingredients:

• mushrooms - 2 kg;
• water - 2 l;
• salt - 100 g;
• allspice - 5-7 peas;
• bay leaf - 2 pcs.;
• white mustard seeds - 1 tsp;
• garlic - 4-5 cloves;
• dill and horseradish to taste.

Preparation:

1. Blanch the caps in salt water for about 10 minutes. For 2 liters of water, you need to take about 2 tbsp. l. salt.
2. Throw in a colander or sieve, rinse thoroughly.
3. Stir the caps with salt and spices in a special bowl. Put on a plate and oppression.

Ferment for 5-7 days, depending on the temperature. Mushrooms ferment faster in warmth, slower in cold. Transfer the finished product to jars and store in the refrigerator.

In winter, prepared mushrooms can be used to prepare various snacks.

The cap ringed mushroom is ubiquitous and grows almost everywhere. They call the cap differently, chicken mushrooms, Turks, forest mushrooms ... .. Heavy, strong mushrooms appear in July and are found until the end of September. Ringed caps grow everywhere and often in large groups, they are found in wet mixed forests and birch groves, pine forests among blueberries .... In Europe, ringed caps are recognized as a delicacy, and Russia considers toadstools. And the truth is, the look of the caps does not inspire confidence, those are still handsome! And the mushroom is 100% edible, you don't even need to cook it for frying.

Ring cap photo and description

Small mushrooms have the shape of a cap in the form of a cap, apparently this name came from here. In mature (10 - 15 cm), the hat is flat-convex with a blunt central tubercle. The color of the cap is of various shades, from light yellow to ocher, with a characteristic powdery bloom in the central part. In mature fungi, the caps are wrinkled, and the edges are often wavy. The pulp is rather fragile, white, then pale yellow, the color does not change on the cut. The plates of young mushrooms are beige, while the old ones have a rusty color.

Light legs slightly thickened at the bottom are decorated with a short (grebe) skirt. The membranous ringlet is special, ribbed from above and very mobile, not adherent to the leg. Despite the unsightly appearance, the ringed cap has a subtle aniseed smell and good taste. Not white, of course, but a salty, pickled ringed cap is much tastier than bitters or russula. Gastronomically, mushrooms caps mushrooms are universal, you can pickle, salt, fry, cook soup, make mushroom caviar…. Any recipes are good for them!

How to pickle a ringed cap

Marinating the ringed cap is no more difficult than other edible mushrooms and cleaning the mushroom is simple. Cut off the dirty part of the leg and remove the ring under the cap, the larger hats are cut in halves or quarters, the legs are cut into rings. Marinating a ringed cap is no more difficult than other edible mushrooms. Although it is better to marinate small, unopened egg-shaped mushrooms, they do not fall apart, the marinade is light and the caps are delicious, crispy

Marinade recipe:

• Per liter of water
• 9% table vinegar - 100 ml.
• Clove buds - 3 pieces
• Allspice - 3 pcs.
• One bay leaf
• Black pepper - 8 pcs.
• Sugar - 70 g.
• Salt - 30 g.

We marinate the ringed cap. Mushrooms prepared for pickling are rinsed with running water. Water is boiled in an enamel pot, the caps are lowered, which are boiled for twenty minutes, then they are thrown into a sieve or colander and quickly cooled with running water. In another saucepan, marinade is boiled, sugar, salt are added, spices are added; cloves, black, allspice, bay leaf. Cook for five minutes, pour in vinegar, taste the marinade and pour in a boiled ringed cap. Boil for a couple of minutes and immediately put in hot sterilized jars, close with boiled lids and turn upside down. Jars of marinade are stored in a cool place.

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How to salt a ringed cap

These are convenient mushrooms for pickling, you don't need to soak them at all, brought them from the forest, cleaned them and began to salt them. Small mushrooms with dense pulp are the most delicious. Adults are loose, can become pretty sour. It is better to salt the ringed cap in a cold way, the mushrooms are light, more elastic, slightly crispy. You can salt in glass jars, enamel buckets, pans, plastic buckets for storing food.
The recipe is the simplest:

• Ring cap - 1 kg.
• Head of garlic
• Coarse salt - 40/45 gr.

Put it at will and taste; dill (umbrellas or seeds), washed leaves of cherry, raspberry, currant, oak, a small root of horseradish or celery. Sometimes they put a small amount of spices; black or allspice and bay leaves. It is simple to salt the ringed caps; a part of garlic cut into slices, green leaves or spices are placed on the bottom of the pickling dish. Add three / four rows of mushrooms, salt. Then again mushrooms, salt, and so on until the end. Top with the remaining garlic, herbs and salt. Salt caps are closed with a clean cloth, a plate of a suitable size is placed, pressed down with oppression and put in a cold place. If the weight of the load is sufficient, the brine will emerge quickly, when the liquid is low, the weight of the oppression will increase. You can simply add boiled salted water. The salted caps according to this recipe are ready in thirty / forty days.