Hen, cockerels, chicken mushroom

Edibility

For culinary use, mainly the caps of blushing umbrellas are suitable, since the pulp of the legs is noticeably stiffer. The collected mushrooms are freed from forest debris, the scales are removed, washed, and then boiled and fried without any additional processing. They are suitable for both drying and pickling. Connoisseurs and connoisseurs especially recommend preparing a shaggy umbrella, frying in a sufficient amount of oil. Then its pulp acquires the most pronounced taste of chicken.

A blushing umbrella in the mushroom season is quite easy forestry, because it grows in large groups, and the edibility of this mushroom is not known to everyone

It is only important to remember that in some regions this mushroom is listed in the Red Book.

Characteristic features of the variety

Despite the geographically wide distribution, ringed caps are undeservedly bypassed.

This is due to the caution of mushroom pickers, who confuse edible rosites with its poisonous counterparts.

Chicken mushrooms really resemble a pale toadstool with their skirt, which is shown in the photo, but after studying the description and differences, you can easily recognize an edible forest delicacy.

Appearance and structure

The appearance changes during the growth process. At the beginning of its development, the cap has the shape of a hemisphere with slightly curled edges, which are attached to the stem. The diameter of the cap is up to 4 cm. As it grows, the edges diverge and break the veil, leaving a ring with a skirt on the leg against the break. The cap grows up to 10 cm in diameter and takes the form of a wide cap with a bulge in the center.

The color of the cap is brownish-pink. In dry weather, the edges of the cap dry out and crack slightly. On the inner side there are white-yellow plates of the spore apparatus, which acquire a rusty hue during the maturation of the spore powder. The outer side of the cap is dissected with thin wrinkles covered with a light dusting. At the edge, the pollen forms scales that look like an amanita, which confuses inexperienced mushroom pickers.

The pale yellow stem has a cylindrical shape. The structure up to the ring is more silky and bright, above the ring it is scaly and pale. The pulp is dense with a pleasant mushroom smell. In the section, the color does not change.

Place of distribution

The species is common in Europe, Asia, Japan, and the USA. In Belarus, chickens can be found everywhere. They grow there throughout the territory and are popular.

The favorite soil is moist and acidic, on which mixed and coniferous forests, as well as lingonberry and blueberry bushes, are well distributed. You can meet chickens both in the mountains and on the outskirts of bogs, which is why they got another name - podolotniki.

Taste and collection rules

An edible, tasty mushroom, the flesh of which resembles a boiled chicken breast, is used fried, stewed, pickled and salted. It is worth going out hunting from July to October-November. If you come across the mycelium of chickens, then, without leaving the place, you can pick up a bucket, because they grow in extensive plantations in a circle.

Since the fishmonger can be confused with its poisonous twins, when you first go after this species, you should take with you a person who understands them, or an image of an edible and dangerous species. You also need to use the main rule of mushroom pickers: I'm not sure - don't take it.

Do not take old, wormy or rotten mushrooms. If these have already fallen into your basket, then you should not throw away or trample them, just pin the fruit body on a branch, and then ripening, it will throw off the spores and increase the yield.

How to distinguish from false, inedible

The ringed cap has two scary counterparts with which an inexperienced mushroom picker can confuse it - a fly agaric and a pale toadstool. Amanita can be distinguished from the following features:

• the scales on the cap of the fly agaric go over the entire area, and at the cap only along the edge;
• the smell of the pulp of an inedible mushroom is unpleasant, that of an edible one is mushroom;
• the plates of the fly agaric are free, at the cap - adhered to the leg;
• the fly agaric has a vulva at the base, the chicken does not.

When comparing with a pale toadstool, pay attention to the following signs:

• edible mushrooms do not have a sac-like formation at the base of the stem;
• the toadstool has adherent plates, the cap has no.

A pale grebe often grows among the caps, therefore, having found a rich meadow, it is necessary to inspect each fruit body that is placed in the basket.

Beneficial features

The chicken coop, like many other mushroom species, has beneficial properties. Fruit bodies are rich in protein, vitamins, polysaccharides, but have a low calorie content.

The blushing umbrella has the following types of effects on the body:

• strengthens the walls of blood vessels, improves heart function;
• stimulates the growth of muscle mass;
• increases the body's resistance to bacteria, viruses, i.e. stimulates immunity;
• stimulates brain activity;
• lowers blood sugar levels;
• promotes the elimination of toxins from the liver.

Also, the components of this type have anti-inflammatory effects. The use of the product slows down the aging process of cells due to its antioxidant activity.

Medicinal properties and medicine

In the people, healers called the cap "mushroom-chicken". Not so much because of the appearance, but because of the taste properties that appear after cooking. Indeed, the mushroom was used to make medicinal concoctions.

However, in today's modern Russia, the healing properties of the ringed cap are little known. However, among our neighbors, in Belarus, this mushroom is very common. It is used as a medicinal component for a number of serious diseases.

Very often it is used as a compress for swollen lymph nodes and other tonsillitis diseases.

In the Baltics, this mushroom is also widely used for medicinal properties. For example, they make a decoction of mushrooms. For this, the ringed cap is taken in an amount of 500 g and placed in a three-liter saucepan. Boil for several hours, then filter thoroughly. It is customary to treat the kidneys with this broth, and also to promote the removal of stones from the body.

In Poland, it is believed that the brine that remains after these mushrooms is ideal for relieving hangovers, even better than medications. Also, this solution is rubbed with swollen limbs and compresses are made.

However, if you think more reasonably and turn to scientific medicine, then, unfortunately, we will not find a mention of the fact that the mushroom has truly healing properties. Moreover, rosites is not included as a healing component in any composition of drugs, which also speaks volumes about its importance for medicine.

Where and when to pick chicken mushrooms

These mushrooms grow throughout the European and Asian continents, and are harvested in the United States and Canada, as well as in Japan. Moreover, they can be found even in such harsh climatic conditions as Lapland, or in the dwarf birch of the Russian tundra. They are also found in mountainous areas among spruce or pine trees. Moreover, the best soil for pribolotniki is acidic. This type of soil can be identified by the plants growing on it - if blueberries or lingonberries grow in the area, then chickens can also be found there.

In the center and middle of our country, these mushrooms are usually found along the edge of a swampy area, where there is high soil moisture, and moss is actively growing. That is why they are called in such localities as podolotniks and pribolotukhs. It is also found in large quantities in Belarus, where there are a lot of swamps.

Unfortunately, in a number of regions these mushrooms are considered inedible and are not harvested, although, according to knowledgeable mushroom pickers, the taste of the mushrooms is beyond praise.

Description and characteristics of the mushroom

The chicken mushroom belongs to the genus Cortinarius (Cobweb), the Cortinariaceae (Cobweb) family.Latin name: Cortinarius caperatus, Rozites caperatus, Cortinarius caperatus. In the common people, this species is also called: Mushroom of the Turks, goose, jaundice, mushroom Pribolotukh, mushroom caps. Scientific names: Ringed cap, White podbolotnik, Dim rosites.

The cockerel hat is 5 to 12 cm in diameter. In young fruiting bodies, it is hemispherical and resembles a hen's egg with the edges turned down and rolled down. But with age, it becomes flat-convex, the edges rise, and a small hump appears on top. During dry periods, the edges of the cap crack. The skin of the chicken is wrinkled and fibrous, with a slight coating in the form of a white dusting on it. The color of the cap can vary from silvery white to yellowish pinkish brown.

The hymenophore (the lower part of the cap) is of the lamellar type. The plates are white or yellowish in young specimens, and after opening the cap, in adulthood, they turn yellow. The ocher-rusty shade of the plates of the edible mushroom distinguishes it from poisonous companions, in which the plates remain invariably white.

The cut pulp is dense, fibrous and watery. On the cut, the color does not change, it is yellowish or whitish. The smell is pleasant, mushroom. It is worth noting that the chicken is often affected by worms.

The leg has a cylindrical shape, its base is slightly thickened, which resembles the characteristic features of the fly agaric. There is a membrane, which, breaking, forms a ring that tightly fits the leg. The surface is silky at the base; scales can be seen in the upper part. The color of the stem is pale yellow, the lower part is more intense.

A bit of history

The mushroom was first described by a cock and a hen and given the binomial name Rozites caperatus in 1879 by the Finnish mycologist-taxonomist Peter Adolf Karsten.

How to cook delicious chicken

The ringed cap is classified by many mushroom pickers in the category of gourmet mushrooms, which in their taste are not inferior to the eminent and most "noble" varieties. Such mushrooms can be harvested for future use or used to prepare first and second courses. It must be remembered that mushroom blanks must be stored in a cool basement or refrigerator at a constant temperature of 0-6 ° C.

Pickling

Peel the fruit 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. Dip the mushrooms in boiling water and boil for a quarter of an hour, then cool quickly in running water. Cold mushrooms are dipped in a boiling marinade, and after a couple of minutes they are laid out in hot and sterilized glass jars, which are rolled up with lids.

Salting

Rinse thoroughly in running water and boil the mushroom caps for a quarter of an hour, then cool quickly under running water and salt in layers with coarse rock salt. Typical salt consumption is approximately 350-370 g per bucket. It is allowed to shift the salted mushrooms with leaves of black currant and horseradish. Oppression is installed from above. With this method of salting, the chickens are ready to eat in about a month and a half. It is best to store fully prepared salted mushrooms in a basement or in a regular household refrigerator.

Clear and aromatic mushroom soup

After washing in running water, small mushroom caps are cut in half or into four parts, and larger ones are cut into fairly small pieces. Then you need to cut onions, parsley root and carrots into slices, then boil them in water until half cooked.

Eating rules

By the structure of the flesh of the chicken, they resemble the fibers of the chicken breast. Despite the fact that the mushroom belongs to the fourth category in terms of its taste, connoisseurs of caps mark them as a delicacy dish.

Useful properties and restrictions to use

Caps, like many edible mushrooms, have medicinal properties in moderate doses, but also a number of contraindications. Useful properties include:

• lowering cholesterol and sugar levels;
• prevention of arrhythmia;
• prevention of infectious diseases and oncology;
• normalization of blood pressure;
• pickle from mushrooms is a popular recipe for a hangover.

Among the contraindications are the following:

chronic pancreatitis;
dysbiosis;
age up to 6 years (do not use at all), from 6 to 14 very carefully due to an immature enzymatic system;
mono diets using mushrooms;
allergic reactions, both to mushrooms, and during the period of activity of any other allergy;
chronic diseases (reduce to use once every two weeks).

Treatment

Since chickens are edible mushrooms, it is not necessary to boil them if another cooking method is planned. It is enough to clean well from forest debris, cut off the remnants of mycelium, cut out wormy places, rinse thoroughly under running water and dry a little. The legs of the old podolotniks are not used, since they harden, and the spore apparatus on the inside is cut off in the cap, since the spores are not digested.

Cooking features

As already mentioned, it is not necessary to boil the caps, but if the collection point was close to the city or polluted places, boil the mushroom in order to remove all the accumulated dirt from it, which it picks up like a sponge.

For this, it is important not how long to cook, but how often the water is changed. Optimal is to boil three times for five minutes after boiling, then drain the water

If boiling is part of the recipe, then they will be ready in 10-15 minutes after boiling.

Pickling and salting

Salt pans can be hot and cold. Ideally salted in an oak barrel. To prepare a barrel for cold salting, it is necessary to wash it well and steam the juniper branches in it, which will disinfect the barrel for further manipulations.

Peeled and washed mushrooms are placed in layers in a barrel. You will need 5 kg of product for one serving. Each layer is well salted. This amount will take 350 g of salt. The contents of the barrel are filled with cold water and covered with a wooden lid of a smaller diameter for oppression. Oppression to take one that can be ignited and steamed with juniper. Within 7 days, the foam that forms in the barrel is removed.

At the end of the week, the water is drained, the barrel is rinsed with clean water and dill with seed umbrellas is placed on the bottom. A mixture is being prepared for re-salting. For 5 kg of the main ingredient, 150 g of salt, 10 g of cloves and 15 g of allspice are taken. Everything is mixed and salted on each layer. It is again poured with clean cold water and sent under oppression for 1.5 months in a dark, cool room.

A faster option for hot salting. For him, you will first need to boil the peeled mushrooms for 5 minutes 2 times, changing the water. For the brine, take 2 liters of water, add 75 g of salt, 3 allspice peas, 2 pcs. cloves, 5 black peppercorns. Let the brine boil for a couple of minutes and add the mushrooms squeezed from the water there, boil for 5 minutes.

Prepare liter jars by sterilizing them beforehand. In each jar, spread over a bay leaf, 3-4 cloves of garlic, 2-3 rings of onions. Pour boiling brine with mushrooms into jars and roll up with iron lids. After cooling, store in the refrigerator or cellar.

To marinate the caps, you must also boil them once and drain the water. Further pickling methods are very variable and vary depending on the recipe. But the classic marinade recipe is similar for all mushrooms. Rosites are poured with cold water and brought to a boil. Cloves, black pepper, allspice, bay leaf are added to the water to taste.In the marinade, the mushrooms are boiled for about an hour, then closed in sterilized jars.

These delicious chicken mushrooms

Not everyone knows how to cook a ringed cap. However, those who are already familiar with their taste find that they are simply delicious when roasted. To prepare such a culinary masterpiece, chickens must be peeled and rinsed thoroughly. Some housewives like to boil them first, and only then fry them, others prefer to brown them fresh in oil. How to eat these mushrooms is a matter of taste, but they are especially good in a batter of flour, eggs, mayonnaise and spices. First, you need to dip the chicken in it, then roll it in breadcrumbs and put it on a hot frying pan, in which sunflower oil is already sizzling. Frying time is approximately five or seven minutes.

Cooked for this is eaten instantly. To the taste of the chicken, mushrooms, the photo of which somewhat resembles fly agarics, are similar to tender chicken meat.

Description of the ringed cap

The mushroom body of the ringed cap consists of a leg from 4 to 12 centimeters long and a cap, the diameter of which ranges from 5-15 centimeters. The hat has the shape of a hemisphere or cap, with the edges curling inward, hence the name of the mushroom.

As the cap of the ringed cap matures, the cap changes its shape to a flat one, while the top rises.

The surface of the cap is wrinkled with a fibrous coating of a 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, over time it turns yellow. The pulp has a pleasant aroma and taste. The plates are of various lengths, they are rarely located. At different ages of the fungus, the color of the plates varies from yellow to brown.

The leg of the cap is ring-shaped, cylindrical; its base is thickened. The surface of the leg is silky fibrous. A little above the central part of the leg is a film ring. On the body of the leg, the ring sits tightly, 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 of light ocher color, at the base of the leg there are elements of the veil, their color is pale purple. Spores are warty, almond-shaped, ocher. Spore powder of ocher color.

Growing places

The ringed cap grows in mixed and pine forests, giving preference to blueberries, less often found in oak forests. In the north of the range, these mushrooms can be found under dwarf birches. That is, they form mycorrhiza with conifers, birches and oaks.

The ringed cap grows in the middle lane, giving preference to acidic and moist soils. Quite often, these mushrooms can be found in pine forests with a lot of moss. They can also grow in the mountains.

The season for collecting ringed 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.

The edibility of the ringed cap

It is not an easy edible mushroom and is considered a delicacy. Only hats are used for cooking. In food they can be used in the field of heat treatment. Ringed caps can be boiled, stewed and pickled.

Young mushrooms have a higher taste, and when the ringed caps mature, the leg becomes too hard, it must be removed during processing. In Western European countries, these mushrooms are considered a delicacy dish.

Similar species

The ringed cap is similar to several types of poisonous mushrooms. This mushroom can be distinguished from fly agarics due to the presence of a mealy bloom on the cap, the absence of volva, whitish scales and the ocher color of the spore powder. In addition, in the adult cap of the annular plate, the plates are painted in a rusty-brown color, while in the fly agaric they are white.

Also, the cap is ringed outwardly similar to the lilac cobweb and certain types of brown cobwebs, most of which are poisonous. The annular cap differs from the cobwebs in the leg: the cobwebs on the legs have only fibrous remains of the veil.

The ringed cap (Rozites careratus) is an edible variety belonging to the Spiderweb family and the Spiderweb genus (Cortinarius). In Western European countries, such a mushroom is considered a delicacy.

Ringed cap is an edible variety belonging to the Spiderweb family and the Spiderweb genus

The cap is rather fleshy, hemispherical or cap-shaped, sometimes flat-convex, with rolled edges. The surface is gray-yellow, straw-yellow or ocher, with striping at the edges, wrinkled and covered in the central part with a pale pearl bloom of the fibrous type. On very 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 a rather delicate taste.

Pickled chicken mushrooms recipe for the winter

Housewives often make vegetable and fruit preparations for the winter. But mushrooms are not ignored either. They can be salted, frozen and pickled. Pickling recipes are especially interesting.

Using this method, the mushrooms are not only stored for at least six months, but also used later for the preparation of various dishes - from the first to snacks.

They are also good as an independent type of snack for the festive table.

One of the varieties that can be pickled is chicken. Many mushroom pickers do not really appreciate the recipe for pickled chicken mushrooms, but this is not justified: they are edible, grow in large groups, and the taste is not inferior to champignons.

Also on our site you can find out recipes on how to salt boletus so that your whole family will like them.

A little about "chickens" ...

Chickens, they are also Ringed Caps, are an edible variety of mushrooms that grows in places with high humidity from August to October. It is a mushroom with dense flesh, bell cap of light yellow or pinkish hue.

Quite popular for pickling and pickling. Chickens are also known as Turks, white chickens, dull rosites. They taste like champignons, young mushrooms are especially tasty.

In some European countries, it is listed as a delicious mushroom.

Pickled chickens for the winter

Note! It is believed that the hat is considered the most delicious part for chickens - a delicate and aromatic flesh. In addition, there is a risk of finding insects in the legs. Chickens, like any other mushrooms, are not recommended to be mixed with other varieties when pickling

But when making soup or salad, you can use different mushrooms, so why can't you marinate several types together? This is because some varieties of mushrooms have their own nuances of preparation. And if cooked together, the seaming can go bad very quickly.

Consider several options for cooking white pribolotniki.

Cooking ingredients:

• chickens - 1 kg;
• water - 0.7 l;
• vinegar 9% - 2/3 of a regular glass;
• table salt - 1 tbsp. l .;
• sugar - 1 tsp;
• laurel - 1-2 leaves;
• citric acid - 5 gr.

1. Pour water into a saucepan. It is recommended to use a container with an enamel coating, aluminum can not be used.
2. Add salt, sugar, pour vinegar.
3. Reduce the heat as soon as the marinade boils. Add pre-prepared chickens, lavrushka leaves and cook them for 15 minutes. Foam will appear on the surface during cooking. It must be collected with a slotted spoon and thrown away, otherwise the marinade will be cloudy.
4. After 15 minutes of boiling the mushrooms, add acid and turn off the heat.
5. Leave the mushrooms in the marinade to cool.
6. Re-release the banks.
7. Arrange the mushrooms in jars and pour over the marinade. Roll up tightly.

The caps prepared in this way acquire a pleasant spice smell.

Ingredients:

• ordinary water - 1.5 liters;
• mushrooms - 1 kg;
• salt - 2 1/4 tbsp. spoons;
• pepper - 6 peas;
• cloves - 1 bud;
• lavrushka - 1 piece;
• citric acid - gram;
• vinegar 9% - 1/3 cup.

1. Cooking begins with boiling the mushrooms.
2. Pour water into a saucepan, heat.
3. As soon as the water boils, add 2 tablespoons of salt, stir well.
4. Peel and wash the mushrooms.
5. Put the chickens in a container, when the water boils again - reduce the heat.
6. Cook for 20 minutes, then pour out the liquid and leave the mushrooms to drain in a colander.
7. Spread cans and lids.
8. When the liquid drains, put it in a container.
9. While the mushrooms are draining, prepare the marinade.
10. Pour 0.5 liters of water into an enameled container, place on the stove over high heat to boil faster.
11. Add 1/4 tablespoon of salt, all spices and acid to the water.
12. Boil the whole composition for 25 minutes. Then turn off the stove.
13. Pour vinegar into the marinade. Leave to infuse for 15 minutes.
14. Pour the marinade into jars with pre-packed mushrooms.
15. Close hermetically, cover with a towel. When it cools down, put it in an unlit place with a temperature of 6 to 10 degrees.

For thrifty housewives, we have also prepared recipes for marinated squash, which will not only decorate your dining table, but also become a wonderful and tasty addition to your dinner.

Chickens turn out to be sweetish-spicy, while maintaining their own taste.

The value of the mushroom

Cockerels are a welcome product in cooking. They are edible, and you can cook them as your heart desires. The calorie content of the mushroom is 22 kcal per 100 g. Nutritional value of 100 g of the ringed cap:

• protein - 3.09 g;
• carbohydrates - 3.26 g;
• fats - 0.34 g.

Also, the ringed cap contains:

• water - 92.45 g;
• fiber - 1 g;
• sugar - 1.98 g

Mushrooms are rich in vitamins C and D, thiamine, riboflavin, minerals - calcium, magnesium, selenium, zinc, phosphorus, iron, potassium, sodium and other useful elements.

Chickens are a valuable product, they taste like mushrooms. In Russia, this mushroom is underestimated, but in Europe it is considered a delicacy and is even grown artificially.

It is not for nothing that this mushroom is called such delicate food names - hens and cockerels. The ringed cap is not only edible, but also versatile - it can be prepared in any way. Chickens are ranked in the 4th food category, which indicates their low nutritional value.

All restrictions on the use of cockerels are associated with a characteristic feature of mushrooms - they accumulate heavy metals in their body that are present in the environment. Therefore, they cannot be collected near roads and in ecologically unfavorable areas.

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 for making 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.

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.