Mushrooms: where to look and when to collect

How to cook boar mushroom

Theoretically, real fungi can be eaten even raw, having previously cleaned them of debris, washed them and sprinkled them with salt. However, more often fungi are still processed.

• Boiled orange hats are often added to vegetable salads. The dish not only acquires interesting shades of taste, but also pleases with its appearance - bright red mushrooms decorate the salad.
• Pine mushrooms can be cooked by frying; they are often served along with potatoes, porridge, fish or meat dishes.
• You can use boiled mushrooms as a filling for pies or pancakes - the products are very tasty and nutritious.
• You can pickle mushrooms for the winter or pickle them - this allows you to preserve the mushrooms for all winter months. Before salting, it is recommended to scald the fungi with boiling water, this procedure allows you to preserve the bright color of the pulp.

Gingerbread (Lactarius deliciosus)

• Kingdom: Mushrooms
• Department: Basidiomycetes
• Class: Agaricomycetes
• Order: Russulaceae
• Family: Russula
• Genus: Miller
• Type: Ginger real

What else is this mushroom called?Red ginger, autumn ginger, pine ginger, noble ginger, delicious ginger, pine ginger

DescriptionThe diameter of the cap varies from 3 to 18 centimeters. It is funnel-shaped in shape, with edges curled inward. In addition, the cap of this mushroom is quite fleshy, its surface is shiny, slightly slimy, sticky (in wet weather) and smooth. dark concentric circles. The plates of the fungus are yellowish-orange in color, which changes to greenish when pressed. In most cases, they are thin, often located, slightly descending along the pedicle. Spore powder - yellow. The leg has a cylindrical shape, tapering towards the base. Its diameter is 1-2 centimeters, its height is from 3 to 7 centimeters. The color of the stem of the mushroom matches the color of its cap or is half a tone lighter. The hollow stem of the mushroom is characterized by a flat surface, with small pits. The flesh is fragile and dense, yellowish-orange in color. When cut, it changes color to greenish with a powdery bloom. The non-burning thick milky juice has a bright orange color and a scent similar to that of a fruit. The juice tastes sweet and slightly spicy. In the air, its color becomes grayish-green.

Where and at what time does it grow?Ryzhiks are most often found in the mountain coniferous forests of the Urals, the European part of the Russian Federation and Siberia. Mushrooms grow in groups, in moss and in grass. Camelina can be found in the forest from the beginning of July to the end of October. The mass harvest of these mushrooms usually takes place in late August and early September.

• Spruce mushroom (Lactarius deterrimus)
• Pink Volnushka (Lactarius torminosus)

Despite the fact that mushrooms can have caps of various shades, it is very difficult to confuse them with other mushrooms.

EdibilityGingerbread is a very valuable edible mushroom of the 1st category. This mushroom is eaten fresh, salted and pickled. Less often, it is subject to heat treatment in the form of frying. The mushroom is unsuitable for drying.

Notes (edit)An antibiotic called lactarioviolin has been isolated from this mushroom. It effectively inhibits the development of many bacteria, the list of which includes the causative agent of tuberculosis.

Benefits and harm to the body

Eating real mushrooms is not only tasty, but also very useful.

• The bright red-orange color indicates a high vitamin A content in the pulp. Carotene has powerful antioxidant properties, strengthens the immune system and lowers cholesterol, and helps fight inflammation.
• Real mushrooms contain riboflavin and thiamine, these substances are useful for the nervous and muscular system, therefore, the use of real saffron milk caps has a beneficial effect on endurance, vigor and emotional state.
• Fungi contain an antibiotic called lactarioviolin, which inhibits the growth of many disease-causing bacteria, including tubercle bacillus. Due to the presence of lactarioviolin in the composition, real camelina is considered practically harmless and needs minimal heat treatment before use.

Mushrooms also contain iron, calcium, potassium and phosphorus, a large amount of amino acids and proteins. A real mushroom has a good effect on digestion, and it can also be safely consumed on a regular or vegetarian diet, it saturates well, but does not contribute to excess weight.

With all the useful properties, a real fungus also has certain contraindications. It is not recommended to eat it when:

• gastritis with a low acidity level;
• pancreatitis and cholecystitis;
• problems with the gallbladder;
• tendency to constipation;
• chronic kidney disease.

Mushrooms mushrooms - photo and description of how to distinguish false mushrooms from real ones

Gingerbread is a delicious mushroom from the genus Lactarius. They grow in young spruce or pine plantations. Gingerbreads are edible mushrooms, have a leg up to 8 cm tall, cylindrical in shape. The plates of the mushroom are clean, acquire a greenish color when pressed.

Spruce mushroom - description, photo

The cap of the spruce mushroom (Lactarius deterrimus) can reach 8 cm in diameter, it is funnel-shaped, depressed, thin, fleshy. The skin is smooth, sticky, greenish-reddish or pale reddish in color.

The pulp of the mushroom is orange, the aroma is fruity, the taste is quite pleasant. The stem is about 4-6 cm in height, cylindrical, hollow, moist, brittle, pale orange.

Where to find: grow in dry pine forests, in July-September.

Gingerbreads are real - description and photo

True mushrooms (Lactarius deliciosus) are also called common mushroom, pine mushroom, noble mushroom, autumn mushroom.

The mushroom cap is 4-15 cm in diameter. The color is reddish or orangeish, shiny, sometimes dark yellow, ocher, brown. You can find white patches or rings. The shape is convex, but in adulthood it becomes flat or depressed. Slippery, smooth and sticky to the touch.

The leg of the common mushroom reaches a height of up to 10 cm. The color is the same as that of the cap. The mushroom plates are the same shade as the cap. If you press a little, they turn green.

The flesh of real saffron milk caps turns green when it interacts with air when cut, quite dense, the smell is slightly fruity. The color is orangeish, light pale.

Where to find and when it grows: can be found in coniferous forests next to spruces and pines, as a rule, they appear in July and until mid-September.

Red Camelina mushroom - information and description, photo

Red mushroom (Lactarius sanguifluus) has a flat-convex cap that reaches up to 17 cm in diameter. The color is orange, pink, light red, very dense, slightly depressed in the center, prostrate, as a rule, the edges are bent.

The leg of the mushroom can be up to 10 cm in height, the shape is cylindrical, too strong. Often it has a powdery coating or small pits.

The plates of red saffron milk cap are frequent, can bifurcate, sink deeply along the leg. The flesh is whitish, brittle, with red pits, dense.

Where to find and when it grows: The fungus is often seen on deciduous forest soils, appearing in early July to mid-September.

How to distinguish false mushrooms from real ones

In total, there are the following main types of saffron milk caps:

• Pine / upland mushroom (Lactarius deliciosus);
• Spruce / spruce mushroom (Lactarius deterrimus);
• Red mushroom (Lactarius sanguifluus);
• Milky red mushroom (Lactarius semisanguifluus).

Pink wave (Lactarius torminosus)

False mushrooms include wavelets - these are such conditionally edible mushrooms

This mushroom can be salted or boiled, but it is important to know that if it is not enough to salt it (less than 40-50 days), then you can get problems with the work of the intestines and stomach

A real saffron milk cap differs from a wave in color. The wave by its name has a pink tint, and there are also frequent villi on the surface. The cap is usually about 11-12 cm, convex in shape. In adulthood, there is a small depression on the surface.

If you touch the skin, then it will be slightly slimy, with a white or slightly pinkish tint. If you press on the cap, then dark spots are formed.

The mushroom grows in places with high humidity or where there is moss. The leg of the mushroom can be up to 8 cm in height, and the diameter is not more than 2 cm. Young mushrooms have a solid leg, and then in adulthood it becomes completely hollow. Milky sap does not change when cut and remains white.

Large or papillary milky (Lactarius mammosus)

This mushroom can be used for food after prolonged salting and soaking. You can find it in coniferous forests. The main difference is a grayish-brown cap, milky juice is white, and it does not darken in air.

The flesh of the mushroom is brittle, white, pleasant smell.

Fragrant Miller (Lactarius glyciosmus)

The mushroom has a cap with a diameter of no more than 6 cm, the color is usually ocher or beige, the edges are tucked up.

The pulp of the aromatic lactarius is light, the milky juice is white, does not change color, the smell is slightly coconut. It is used in a salted form and as a spicy additive in cooking.

Volnushka and camelina contrast. What do we know about saffron milk caps. Interesting facts about these wonderful mushrooms.

Ryzhiki ... How this simple word makes the heart of a mushroom picker beat faster ... Ryzhiki ... Some of the best mushrooms in Russian forests. Ryzhiki ...

Baskets full of good health and excellent mushrooms!

Mushrooms ... Many mushroom pickers put them on a par with porcini mushrooms. If there are those who do not quite agree with this statement, then few will argue that these are the best of the lamellar mushrooms. Well. only if fans of milk mushrooms or honey agarics grin displeasedly at the first place of the mushroom.

PINE GREEN

• There are 2 varieties of camelina: pine and spruce. The first is larger, fleshy, solid. And even more "red" (or so it seems to me?) In comparison with his spruce brother. Otherwise, they are almost twins.
• Although some mushroom pickers believe that the upland mushroom is a little bit more bitter, and its fate is only salting. But they are harvested more readily than their spruce counterparts. Their flesh is denser, in a salted form they are less fragile and retain a bright color.
• Spruce mushroom is smaller and more tender than pine. It is very good when fried fresh in a skillet. If they are salted, the spruce mushrooms acquire a dark green color.

Spruce mushroom

• But few people fry them, although they are very tasty when fried! These mushrooms (both types) have long been considered a delicacy. At the same time, it's not just about taste. The mushrooms are very nutritious. They surpass chicken eggs and beef in calories.
• Ryzhiks are distinguished by an alliance with conifers, a reddish-green color of the cap and pulp, red or red milky juice, which either turns green in the air, or, on the contrary, turns red densely.

PINE GREEN

The flesh of these mushrooms is brittle, secreting a tart, carrot-red milky juice, with a spicy, resinous (some mushroom pickers claim to be fruity) odor. Their taste is slightly spicy.

• And this is despite the fact that mushrooms, like milk mushrooms or volushki, belong to the lactarius family. But, unlike the overwhelming majority of milkmen, their juice is not pungent, but slightly sweet and slightly spicy.
• Typical periods of massive growth are from late June to mid-August. The second wave is from late August to mid-September. Very often these mushrooms grow in large groups (colonies).
• In terms of assimilation by the human body, mushrooms are far ahead of all other edible mushrooms.If you want to preserve a special resinous aroma, they are not soaked or boiled, unlike other milky mushrooms.

Spruce mushroom

• Among experienced mushroom pickers, the method of quick salting is popular. Salted, waited for the release of juice, and ... crispy mushrooms can be eaten (or rather, they can already have a snack !!!).
• Before the 1917 revolution in Russia, salted mushrooms were divided into two varieties. The first included the Kargopol "red" (pine forest), the second - the Tver "bruises" (spruce).
• Salted mushrooms were in great demand more than a century ago, not only in Russia, but also abroad. For example, small fungi were sent to France in special bottles, which were valued more expensive in Paris than champagne.

PINE GREEN

• If you want to preserve a special resinous aroma, the mushrooms are not soaked beforehand or, God forbid, they are not boiled, unlike other milky mushrooms. Experienced mushroom pickers salt them only dry, without any herbs, plant leaves, garlic, etc.
• Ryzhiks are distinguished by the highest, among other edible species of mushrooms, the content of vitamin A. They contain 16 amino acids, including those indispensable for the human body.

Ryzhiks are very popular with mushroom pickers in all countries where they grow. They are very noticeable, fragrant and unforgettable in their taste!

Distribution locations and collection times

Ryzhiks of all types prefer coniferous forests, but they can also grow in mixed plantings under pine or spruce trees. Favorite places - edges, forest glades, felling sites, young spruce and pine forests. Most often, these mushrooms are found in the northern regions, the forests of the Urals and Siberia.

It can be difficult to find mushrooms - they hide in groups under fallen soft needles, in dry weather they are almost nonexistent, and after drizzling summer and autumn rains they suddenly appear en masse, raising their shelters from needles and grass, highlighting with a warm orange color to match the color of pine bark.

Filming begins in July, the main harvest falls in August and lasts until September. Experienced mushroom pickers notice the growing areas of orange mushrooms and, after each rain, again and again collect fragrant forest harvests.

The benefits and harms of mushrooms for humans

Useful (medicinal) properties

Ryzhiki are very healthy and tasty mushrooms. The human body assimilates them more easily than other types of mushrooms. The mushrooms contain:

• Vitamins: C, group B (riboflavin, thiamin, niacin), beta-carotenes, which in the human intestine are processed by bacteria into vitamin A (retinol). By the way, the orange color of the mushrooms is precisely due to the high content of beta-carotenes.
• Minerals: magnesium, phosphorus, potassium, iron, sodium, calcium.
• The antibiotic substance lactarioviolin, which suppresses the development of most bacteria, including tubercle bacillus. This antibiotic was isolated from red camelina.

In the old days, mushrooms were used for the prevention and treatment of respiratory diseases, and also used as an antiseptic for injuries.

Harm and contraindications

Any mushrooms, and even mushrooms, are heavy food for the digestive system. In large quantities, they are not recommended for pregnant women, children under 12 years old, people who have undergone surgery on the digestive system. They cannot be eaten even when:

• pancreatitis;
• cholecystitis;
• diseases of the kidneys and liver;
• low acidity of the stomach.

If the mushrooms are collected young, processed and cooked correctly, then they cannot be poisoned. But do not forget that any mushrooms cannot be picked within the city, near highways, factories and garbage dumps, as they absorb heavy metals from the soil, which, when eaten, accumulate in the human body and impair health.

How to prepare fruiting bodies for the winter

The most common way to prepare saffron milk caps is to pickle fresh fruits with minimal use of seasonings. Experienced gourmets claim that spices overwhelm the taste of the delicacy, so you shouldn't spoil it, just add salt.

If you have never stocked up with mushrooms for the winter, but are planning to pickle or salt mushrooms, pay attention to the recipes below

Note that regardless of the harvesting method, it is important to start processing the crop no later than 36 hours after harvesting - the shelf life of the crop we are considering is very short.

How to pickle mushrooms with mushrooms

This recipe does not contain strict proportions of ingredients, it is enough to prepare only mushrooms and salt (garlic, hot pepper - optional). The most important step is to thoroughly cleanse the fruit bodies without the use of water. Experienced cooks recommend using damp towels, with their help it is easier to get rid of litter or dust. After the product is prepared, it is necessary to put it in a container (basin, bucket), pouring a large amount of salt in layers. The top layer should also be salt. As soon as the forest gifts are over, the delicacy is placed under oppression (in a cool place) and costs at least two weeks. After the specified time, the snack can be served.

Pickled - appetizer

Initial ingredients: 2 kilograms of mushrooms, 350 ml of water, 2 teaspoons of salt, table vinegar - 110 ml. The mushrooms are checked for damage, cleaned of debris, wiped with a damp cloth or paper towel to remove dust. In the meantime, a saline solution is being prepared - water is mixed with crystals, after which it is brought to a boil and boiled for at least 15 minutes. After the specified time has elapsed, table vinegar is introduced into the liquid, then mushrooms are poured with the resulting marinade. After 4-6 minutes, the solution is poured into a separate bowl, and the cooled mushrooms are laid out in sterilized jars. The final manipulations are to fill the mushrooms with brine and roll up the containers with lids. Allow the rolls to cool to room temperature and send them to a permanent storage location. You can eat such a treat no earlier than 35 days later.

(2 assessments, the average: 5.00 out of 5)

Camelina recipes

Knowledgeable mushroom pickers believe that real mushrooms should be eaten salted without spices, then they acquire an incomparable forest taste, give off needles, and a slight bitterness of pine resin. Therefore, the mushrooms are salted immediately after collection, wiping with a clean cloth, tightly packed in a container and generously sprinkled with salt. Such pickles are eaten in 10-14 days.

The need for quick harvesting of saffron milk caps is justified not only by their excellent taste, like other mushrooms, it is a perishable product that should be processed as soon as possible.

Salted mushrooms with spices

At home, you can cook delicious spicy mushrooms, which are obtained with cold salting. To do this, for 1 kg of mushrooms, take 40 g of salt, a little bay leaf and black currant leaves, allspice and black pepper to taste.

Mushrooms are poured with boiling water twice, before pouring them onto a sieve, after which they are doused with cold water, and left to dry a little.

Salt and spices are placed at the bottom of the container, mixing them and sprinkling them in a thin layer. Then the mushrooms are spread, with caps on top, in rows up to 7 cm thick, each layer is salted and pepper. All the remaining spices are placed on top. The workpiece is covered with a piece of cotton fabric, a wooden circle, pressed down with oppression and taken to the basement. It is convenient to use a glass bottle of water as oppression.

After a few days, brine appears and, if it is not there, the severity of the oppression increases. Excess brine is drained if necessary. Such spicy mushrooms can be eaten in a month, and the snack is stored in the refrigerator.

Marinated baked mushrooms

This delicious original appetizer will serve as an excellent decoration for a festive table. And in terms of juiciness and forest aroma, it cannot be compared with any purchased delicacies.

To prepare the marinade take:

• 1 liter of vinegar with a strength of 3.5%;
• 20 g sugar;
• 20 g salt;
• 5-7 bay leaves;
• some cloves.

All components are mixed and brought to a boil.

Put the peeled mushrooms washed under running water on a baking sheet and put in a hot oven for 10-12 minutes. Then they take it out of the oven, cool it a little, put it in jars while still warm and fill it with hot marinade.

After that, the jars are sealed with plastic lids and, as soon as they have cooled, they are placed in the refrigerator. For long-term storage, canned food is covered with metal lids, sterilized for 30–40 minutes, and then sealed.

Gingerbreads in sour cream

The classic mushroom dish turns out to be especially tasty when using saffron milk caps. To prepare, perform the following steps:

1. Finely chop the onions and fry until golden brown.
2. Mushrooms are peeled, washed, large ones are cut into halves, lightly sprinkled with flour and fried.
3. Combine mushrooms with onions, add sour cream and heat until boiling.

The dish is salted, ground pepper, finely chopped dill and other spices are added to taste.

Spread how to collect

Ryzhiks are mushrooms that grow in pine or spruce forests on a bed of coniferous needles. Camelina is harvested in summer, starting in July, and in autumn, until October. Fruit bodies germinate only with a sufficient amount of moisture, therefore, they begin to grow actively after heavy rains. In dry years, fruiting is unlikely to occur.

Ryzhiks do not grow alone, but gather in families. They prefer lighted, and, therefore, warmer places. You need to look for mushrooms on the edges and glades. At the same time, they hide under a layer of litter, sometimes in the grass. Despite the bright color, these mushrooms are not so easy to spot - that is why inexperienced mushroom pickers rarely "come across" them.

To collect saffron milk caps, you need to arm yourself with a long stick to push apart the grass and "suspicious" tubercles, tune in to collecting this particular mushroom. If you just wander around, collecting everything that comes across, then you will hardly find mushrooms (as well as porcini and many other mushrooms). It is necessary to purposefully look for glades where mushrooms grow (or could grow), and carefully, centimeter by centimeter, examine them.

Young mushrooms with small-diameter caps are most appreciated. Their flesh is denser and tastier. In addition, mushrooms become worms very quickly, so adults, large specimens will certainly be infected with insects.

Camelina mushrooms: benefits and harms for humans

Camelina mushrooms: benefits and harms for humans Camelina mushroom, provided that it is collected in an ecologically clean place, can help you slightly improve your body. Hard, not dry mushrooms contain a huge amount of vitamins and minerals. Therefore, if you use mushrooms very often, then you will help your body to work properly.

Useful properties of camelina mushrooms:

• Toning. Ascorbic acid, which is in the composition of mushrooms, will help you always stay alert and easily endure physical activity.
• Strengthening. The presence of phosphorus, potassium and calcium will help keep your nails, hair and teeth in perfect condition.
• Antibacterial. The substance lactrioviolin, which is a natural antibiotic, has similar properties. That is why, in folk medicine, mushrooms are very often used for the preparation of anti-tuberculosis drugs.
• Fat burning. Of course, mushrooms do not directly affect fat cells. But their regular use increases metabolism, and against this background, the body fat decreases significantly.

As for the harm of saffron milk caps to the human body, they have only one small minus. They contain a substance that can irritate the mucous membranes of the gastrointestinal tract. Therefore, if a person suffers from pancreatitis, colitis, gastritis or peptic ulcer, then it is better for him not to eat these mushrooms.

Preparing saffron milk caps for cooking.

Before you start preparing any mushroom dishes, you need to prepare these mushrooms.

What can be made from saffron milk caps? They can be boiled, fried, salted or pickled, stewed.Can be added to soups and salads, sauces and pie fillings.

In any case, saffron milk caps get over, get cleaned of dirt. Rotten parts and wormholes are removed. For salting, you can not wash them, but only wipe them with a cloth. True, it is not recommended to wash them at all, as they can swell from water. If you do not dry them, then you need to cook immediately. If it is impossible to process the mushrooms now, they are dried or frozen.

Before frying mushrooms, it is best to put them in a preheated pan without oil and wait until moisture comes out of them. After that, mushrooms can be fried in oil.

So, mushrooms can be fried, salted, pickled, stewed and added to different dishes. What can you cook from saffron milk caps?