Edible cap mushroom. Mushroom cap: description. The ringed mushroom cap looks like this

Never eat too many mushrooms (in any form). Although edible mushrooms are tasty, they still require good digestion; the most best mushrooms, eaten in excessive quantities, can cause severe and even dangerous stomach upsets in people with weakened and improper digestion.

For aging mushrooms, before cooking them, you should always remove the lower, spore-bearing layer of the cap: lamellar mushrooms- plates, in spongy mushrooms - the sponge found in a ripe mushroom for the most part becomes soft and easily separates from the cap. Mature spores, contained in abundance in the plates and sponge of a ripe mushroom, are almost not digested.

Cleaned mushrooms should be placed in cold water for 30 minutes to soak off the sand and dry leaves that have stuck to them, and washed thoroughly 2-3 times, pouring fresh water each time. It’s good to add a little salt to it - it will help get rid of worms in the mushrooms.

There are fewer mushrooms in the shady wilderness than in sunlit areas.

Don't try raw mushrooms!

Do not eat overripe, slimy, flabby, wormy or spoiled mushrooms.

Remember about false honey mushrooms: Avoid mushrooms with brightly colored caps.

Champignons are well preserved if they are soaked in cold water for several hours, then cut off the contaminated parts of the legs, rinse in water with the addition of citric acid and boil in water with a small addition of salt to taste. After this, place the hot champignons along with the broth into glass jars, close (but do not roll up!) and store in a cool place (in the refrigerator). These champignons can be used to prepare various dishes and sauces.

Never pick, eat or taste mushrooms that have a tuberous thickening at the base (like the red fly agaric).

Be sure to boil morels and strings and rinse thoroughly with hot water.

Milky mushrooms before salting or eating in fresh Boil or soak for a long time.

Raw mushrooms float, cooked mushrooms sink to the bottom.

When cleaning fresh mushrooms, only the lower, contaminated part of the stem is cut off.

The top skin of the cap is removed from the boletus.

The caps of morels are cut off from the stems, soaked for an hour in cold water, washed thoroughly, changing the water 2-3 times, and boiled in salted water for 10-15 minutes. The decoction is not eaten.

Broths and sauces are prepared from porcini mushrooms; they are tasty when salted and pickled. Regardless of the cooking method, their inherent color and aroma do not change.

Only a decoction of porcini mushrooms and champignons can be used. Even a small amount of this decoction improves any dish.

Boletus and aspen mushrooms are not suitable for making soups, as they produce dark decoctions. They are fried, stewed, salted and pickled.

Milk mushrooms and saffron milk caps are used mainly for pickling.

Russulas are boiled, fried and salted.

Honey mushrooms are fried. The small caps of these mushrooms are very tasty when salted and pickled.

Chanterelles are never wormy. They are fried, salted and pickled.

Before stewing, the mushrooms are fried.

Mushrooms should be seasoned with sour cream only after they are well fried, otherwise the mushrooms will turn out boiled.

Champignons have such a delicate taste and smell that adding pungent spices to them only worsens their taste. They are the only mushrooms of their kind that have a light, slightly sour taste.

It’s better to season such native Russian food as mushrooms sunflower oil. All tubular mushrooms are fried on it, as well as russula, chanterelles, and champignons. It is seasoned with salted milk mushrooms and trumpet mushrooms. Oil is poured into glass jars with pickled butter and honey mushrooms so that a thin layer of it protects the marinade from mold.

Do not leave fresh mushrooms for a long time; they contain substances that are hazardous to health and even life. Immediately sort and start cooking. IN as a last resort, put them in a colander, sieve or enamel pan and, without covering with a lid, put them in the refrigerator, but for no more than a day and a half.

Mushrooms collected in rainy weather, especially quickly deteriorate. If you leave them in the basket for several hours, they will soften and become unusable. Therefore, they must be prepared immediately. But ready-made mushroom dishes cannot be stored for a long time - they will spoil.

To prevent peeled mushrooms from turning black, place them in salted water and add a little vinegar.

It is easy to remove the skin from russula if you first pour boiling water over them.

Be sure to remove the mucus-covered film from the butter before cooking.

Spices are added to the marinade only when it is completely cleared of foam.

To prevent the marinade from boletus and boletus from turning black, pour boiling water over them before cooking, hold in this water for 10 minutes, rinse, and then cook in the usual way.

To prevent peeled champignons from darkening, place them in water slightly acidified with lemon or citric acid.

Be aware of the possibility of botulism and other bacterial diseases if sanitary and hygienic requirements are not followed when preserving mushrooms.

Do not cover jars with pickled and salted mushrooms with metal lids; this can lead to the development of the botulinus microbe. It is enough to cover the jar with two sheets of paper - plain and waxed, tie it tightly and put it in a cool place.

It should be remembered that botulinum bacteria produce their deadly dangerous toxin only with a severe lack of oxygen (i.e. inside hermetically sealed cans) and at temperatures above +18 degrees. C. When storing canned food at temperatures below +18 degrees. With (in the refrigerator) the formation of botulinum toxin in canned food is impossible.

For drying, young, strong mushrooms are selected. They are sorted through and cleaned of adhering soil, but not washed.

The stems of porcini mushrooms are cut off completely or partially so that no more than half remains. Dry them separately.

The stems of boletus and aspen mushrooms are not cut off, but the entire mushroom is cut vertically in half or into 4 parts.

All edible mushrooms can be salted, but most often only lamellar mushrooms are used for this, since tubular mushrooms become flabby when salted.

The marinade from boletus and boletus will not turn black if you pour boiling water over the mushrooms before cooking, soak in this water for 5-10 minutes, then rinse with cold water.

To keep the marinade light and transparent, you need to remove the foam during cooking.

Salted mushrooms cannot be stored in a warm place, nor should they be frozen: in both cases they darken.

Store dried mushrooms in a sealed container, otherwise the aroma will evaporate.

If dry mushrooms crumble during storage, do not throw away the crumbs. Powder them and store them in a well-sealed glass jar in a cool, dry place. This powder can be used to prepare mushroom sauces and broths.

It’s good to keep dried mushrooms in salted milk for several hours - they will become like fresh.

Dried mushrooms are much better digestible if they are crushed into powder. This mushroom flour can be used to prepare soups, sauces, and add to vegetable stew, meat.

Dried chanterelles boil better if you add a little baking soda to the water.

Mushrooms containing milky juice - volnushki, nigella, white mushrooms, milk mushrooms, podgruzdi, valui and others, boil or soak before salting to extract bitter substances that irritate the stomach. After scalding, they should be rinsed with cold water.

Before cooking, the strings and morels must be boiled for 7-10 minutes, and the broth (it contains poison) must be poured out. After this, the mushrooms can be boiled or fried.

Before marinating, boil the chanterelles and valui in salted water for 25 minutes, place in a sieve and rinse. Then put it in a saucepan, pour required quantity water and vinegar, add salt and boil again.

Cook the mushrooms in the marinade for 10-25 minutes. Mushrooms are considered ready when they begin to sink to the bottom and the brine becomes clear.

Salted mushrooms should be stored in a cool place and at the same time ensure that mold does not appear. From time to time, the fabric and the circle with which they are covered must be washed in hot, slightly salted water.

Pickled mushrooms should be stored in a cool place. If mold appears, all mushrooms should be placed in a colander and washed with boiling water, then make a new marinade, boil the mushrooms in it and, putting them in clean jars, pour in vegetable oil and cover with paper.

Dried mushrooms easily absorb moisture from the air, so they should be stored in a dry place in moisture-proof bags or tightly closed jars.

When pickling mushrooms, do not neglect dill. Feel free to add it when marinating boletus, salting russula, chanterelles, and valui. But it’s better to salt milk mushrooms, saffron milk caps, milk mushrooms and white mushrooms without fragrant herbs. Their natural aroma is more pleasant than dill.

Don't forget about horseradish. Horseradish leaves and roots placed in mushrooms not only give them a spicy pungency, but also reliably protect them from souring.

Green branches of black currant give the mushrooms an aroma, and cherry and oak leaves add appetizing fragility and strength.

Most mushrooms are best salted without onions. It quickly loses its aroma and sours easily. Chop onions (you can also use green ones) only into salted mushrooms and milk mushrooms, as well as into pickled honey mushrooms and boletus mushrooms.

A bay leaf thrown into boiling honey mushrooms and boletus will give them a special aroma. Also add a little cinnamon, cloves, and star anise to the marinade.

Store salted mushrooms at a temperature of 2-10°C. With more high temperature they sour, become soft, even moldy, and cannot be eaten. For rural residents and owners of garden plots, the problem of storing pickled mushrooms is easily solved - a cellar is used for this. City dwellers must pickle exactly as many mushrooms as can be placed in the refrigerator. They will freeze on the balcony in winter and will have to be thrown away.

Not handsome or robust in appearance, this mushroom is valued by connoisseurs, first of all, for its unique taste. Collecting it is a pleasure: without leaving the spot, you can fill a whole bucket. By nutritional value it is not inferior to champignon, and in some countries it is considered a delicacy. Few people know the cap mushroom, but it deserves special attention.

Cap ringed mushroom looks like that:

This fruit is known by the following names:

cap;
Rosites dull;
white marshweed;
Turk;
chicken mushrooms.

Where and when to collect

Ringed caps are most often found in temperate climates natural belts. They can be found throughout Asia and Europe, Japan, Canada and the United States. They can be found in the mountains at an altitude of more than 2 thousand meters, and in dwarf birch forests northern latitudes. Most often they create mycorrhizae with coniferous trees on mossy soil.

The development of mycelium is favorably influenced podzolic soils deciduous and mixed forests. Sometimes mushrooms can create huge plantations, but this is rare. Basically they form numerous compact groups. They grow best in acidic soils. IN Central Russia hens are found along the edges of marshy lands, where high humidity and moss is actively growing. You can also meet them in the swamps of Belarus. They can be collected from the beginning of July to the beginning of October.

What can be confused with

You need to collect chicken mushrooms carefully, because they are very similar to some types of plastic poisonous mushrooms - fly agarics and pale grebe. Distinguish edible mushroom you can do this:

Primary processing and preparation

Ringed caps can be fried, salted, pickled, dried, and added to soups. Before cooking, experienced housewives must cook them for 7-10 minutes. But experts say that this procedure need not be done.

Recipe for cooking chicken in batter

You will need the following ingredients:

Vegetable oil for frying.
Wheat flour - 200 grams.
Mayonnaise - 300 milliliters.
Chicken eggs - 3 pieces.
Mushroom caps - 500 grams.

Cooking method:

Pickling

Before marinating, mushrooms need to be boiled for 4-6 minutes in salted water. After this, two-thirds of the liquid is drained, and vinegar, spices and salt are added to the remaining third to taste. All this is boiled for 5 minutes and then poured into prepared jars. Roll up the jars tightly and store in the refrigerator or basement.

Royal pickling recipe

Sand can be easily removed using pressure and cold water . But the first salting cannot be tried earlier than after 40 days. It is best to salt mushrooms in an oak barrel. For this you will need:

Cloves - 10 grams.
Sweet peas - 15 grams.
Table salt - 500 grams.
Mushrooms - 5 kilograms.
Dill with seed umbels - several stems.

Preparation consists of the following steps:

You can try the first mushrooms after 1.5 months. If you do not drain the first water, bitterness will be present.

Quick hot salting

Ingredients:

Cooking stages:

Taxonomy:

Division: Basidiomycota (Basidiomycetes)
Subdivision: Agaricomycotina (Agaricomycetes)
Class: Agaricomycetes (Agaricomycetes)
Subclass: Agaricomycetidae (Agaricomycetes)
Order: Agaricales (Agaric or Lamellar)
Family: Cortinariaceae (Cobwebs)
Genus: Cortinarius (Spiderweb)
View: Cortinarius caperatus (Ringed cap)

Other names for the mushroom:

Synonyms:

Swampy;
Chicken mushroom;
White marsh grass;
Rosites dull;
Turk mushroom;
Rozites caperatus;
Cortinarius caperatus.

Spreading:
The ringed cap is a species typical primarily of forests on the mountains and foothills. In the mountains coniferous forests on acidic soils it most often grows from August to October. It is usually collected next to blueberries, low birch, and less often - in deciduous forests, under the beech tree. Apparently, it forms mycorrhiza with these rocks. This mushroom grows in Europe, North America and Japan. It is found in the north, in Greenland and Lapland, and in the mountains at an altitude of 2 thousand 500 m above sea level.

Description:
The annular cap is very similar to spider webs and was previously considered one of them. Its rusty-brown spore powder and almond-shaped warty spores are the same as those of . However, the annular cap never has a cobweb-like veil (cortina) between the stem and the edge of the cap, but there is always only a filmy membrane, which, when torn, leaves a real ring on the stem. At the bottom of the ring there is still hanging an inconspicuous filmy remnant of the veil, the so-called cap (osgea).

The annular cap is somewhat similar (mainly in the color of its fruiting bodies) to some. This is first and foremost. Both species are edible, they grow abundantly in the spring, sometimes in the summer, most often in meadows, and not in the forest, on garden lawns, etc. Their fruiting bodies are smaller in size than those of the annular cap, the cap is thin, fleshy, the stem is thin , fibrous, hollow inside. The early vole has a bitter floury taste and floury smell.

Young mushrooms have a bluish tint and a waxed, later bald surface. In dry weather, the surface of the cap cracks or wrinkles. The plates are attached or free, sagging, with a somewhat jagged edge, initially whitish, then clay-yellow. The leg measures 5-10/1-2 cm, off-white, with a whitish membranous ring. The pulp is white and does not change color. The taste is mushroom, the smell is pleasant, spicy. The spore powder is rusty brown. The spores are ocher-yellow.

The annular cap has a cap with a diameter of 4-10 cm, in young mushrooms it is ovoid or spherical, then flatly spread, with a color ranging from clay-yellow to ocher.

Note:
This is a very high quality mushroom that can be prepared in different ways. It tastes slightly like meat. In some countries it is even sold in markets.

Ringed cap (Rozites careratus) - edible variety, belonging to the Cobweb family and the Cobweb genus (Cortinarius). In Western European countries, such a mushroom is considered a delicacy.

The annular cap is an edible variety belonging to the family Arachnidaceae and the genus Arachnidaceae

The cap is quite fleshy, hemispherical or cap-shaped, sometimes flat-convex in shape, with rolled edges. The surface is gray-yellow, straw-yellow or ocher, with stripes on the edges, wrinkled and covered in the central part with a pale pearly fibrous coating. On too dry and hot days, the edges of the cap can crack very characteristically. The pulp is loose and soft, white or yellowing in color, with a very pleasant aroma and quite delicate taste.

Gallery: ringed cap mushroom (25 photos)

Features of the ringed cap (video)

The plates are relatively sparsely located, characteristic accrete type, unequal in length, yellowish or ocher-brownish. The leg area is strong, cylindrical in shape, with a clearly visible thickening at the base and sufficient density, continuous type, with a silky-fibrous surface. Above the ring there is a slight scaliness and yellowish color, and below the ring there is an area with a light ocher coloration. At the base there are remains of a pale violet blanket. The spores are ocher or rusty brown, almond-shaped.

Above the ring there is a slight scaliness and yellowish color, and below the ring there is an area with a light ocher coloring

Other names for the mushroom

And also wears very original and unusual names. Most often it is called chicken, white marshwort, dim rosette, wild champignon or Turk.

Edibility and taste of chickens

In gastronomic terms, the ringed cap belongs to the category of truly absolutely universal and very delicious mushrooms. You can prepare fruiting bodies of this variety in absolutely any way., but most often mushrooms are boiled, fried, stewed, pickled and pickled for the winter. Mushroom dishes go very harmoniously with almost any type of vegetable crops, as well as with lean meat and a variety of spices.

For preparing all kinds of mushroom dishes Exclusively mushroom caps of the white marsh plant are used, and young specimens are best. For food purposes, the fruiting bodies of the annular cap can be used after preliminary heat treatment.

In some areas, the ringed cap mushroom is very common

As practice and numerous reviews from mushroom pickers show, young mushrooms have higher taste qualities, and with age the pulp becomes unpleasantly hard.

Important to remember, that the fruiting bodies of the annular cap are not used in their raw form, therefore, for preparing salads or cold mushroom appetizers, preliminary boiling is mandatory. Among other things, the excellent nutritional qualities of Turks are complemented by various healing properties. Including mushroom dishes in the diet allows you to stabilize the level of sugar and cholesterol in the blood, normalizes arterial pressure, and will also serve as the prevention of certain infectious diseases.

Where do ringed caps grow (video)

Season and places for collecting chicken mushrooms

Chicken mushrooms or ringed cap mushrooms are most widespread on soils in temperate climatic zones. Quite often, the fruiting bodies of white marsh bog are formed in dwarf birch forests in northern latitudes, and sometimes in mountainous areas and foothills. White marshweed or Rosites dullis is a well-known mycorrhizal former with various conifers, and also actively bears fruit on mossy soils.

For the active growth and development of the mycelium of white marsh grass, places with damp podzolic soils located in mixed or deciduous soils are optimal. forest areas. Abundant fruiting of Rosites dullus is observed in close proximity to the root system of oaks, beeches and birches. Quite often, the fruiting bodies of the annular cap form quite large plantations between July and the onset of October. Only young specimens should be collected which have an incompletely opened, hemispherical cap. After a significant cold snap, especially after repeated and severe night frosts, it is not recommended to collect fruiting bodies, as toxic substances may form in them.

In some areas, the ringed cap mushroom is very common

How to cook delicious chicken

The ringed cap is classified by many mushroom pickers as delicious mushrooms, whose taste qualities are not inferior to the famous and most “noble” varieties. Such mushrooms can be harvested for future use or used to prepare first and second courses. We must remember that mushroom preparations must be stored in a cool basement or refrigerator at constant temperature conditions at 0-6°C.

Pickling

Peel the fruiting bodies, separate the caps and cut into two or four pieces. Prepare a marinade from a liter of water, half a glass of 9% table vinegar, three cloves, one bay leaf, eight black pepper, 70 g granulated sugar and 30 g salt. Place the mushrooms in boiling water and boil for a quarter of an hour, then quickly cool in running water. Cold mushrooms are dipped into a boiling marinade, and after a couple of minutes they are placed in hot and sterilized glass jars, which are rolled up with lids.

For the preparation of all kinds of mushroom dishes, only mushroom caps of the white boletus are used.

Not handsome or robust in appearance, this mushroom is valued by connoisseurs, first of all, for its unique taste. Collecting it is a pleasure: without leaving the spot, you can fill a whole bucket. In terms of nutritional value, it is not inferior to champignon, and in some countries it is considered a delicacy. Few people know the cap mushroom, but it deserves special attention.

What does a ringed mushroom cap look like?

The ringed mushroom cap looks like this:

This fruit is known by the following names:

cap;
Rosites dull;
white marshweed;
Turk;
chicken mushrooms.

Where and when to collect

Ringed caps are most often found in temperate climate zones. They can be found throughout Asia and Europe, Japan, Canada and the United States. They can be found in the mountains at an altitude of more than 2 thousand meters, and in the dwarf birch forests of northern latitudes. Most often they create mycorrhizae with coniferous trees on mossy soil.

The development of mycelium is favorably influenced by podzolic soils of deciduous and mixed forests. Sometimes mushrooms can create huge plantations, but this is rare. Basically they form numerous compact groups. They grow best in acidic soils. In Central Russia, hens are found along the edges of marshy lands, where there is high humidity and moss actively grows. You can also meet them in the swamps of Belarus. They can be collected from the beginning of July to the beginning of October.

What can be confused with

You need to collect chicken mushrooms carefully, because they are very similar to some types of plastic poisonous mushrooms - fly agaric and toadstool. You can distinguish an edible mushroom like this:

Primary processing and preparation

Ringed caps can be fried, salted, pickled, dried, and added to soups. Before cooking, experienced housewives must cook them for 7-10 minutes. But experts say that this procedure need not be done.