Oak lump

Preparation

There are many recipes for cooking mushroom dishes from camelina, but in most cases they prefer to salt or pickle

Pay attention to several successful options for how to cook mushrooms at home so that they retain useful substances and trace elements

Salting

If a large crop of camelina has been harvested, they can be cold salted. Such preparation does not involve the use of vinegar, so the appetizer turns out to be not only royally tasty, but also healthy.

Ingredients:

• 1 kg of fresh mushrooms;
• 40 g salt;
• currant and laurel leaves;
• allspice and black peppercorns to taste.

Preparation:

1. Put the peeled mushrooms on a sieve and pour over boiling water twice. Then they are washed with cold water and allowed to dry.
2. Salt mixed with spices is placed on the bottom of a wooden barrel or enamel container.
3. Next, spread the mushrooms, placing them with their caps up. The thickness of each row is no more than 7 cm. The layers are sprinkled with salt and pepper.
4. The remaining spices are placed on top.
5. The workpiece is covered with a clean towel, a wooden circle is placed on top and oppression is placed.
6. The container is taken out to a cool place.
7. After a few days, the brine will appear. It must be drained periodically.

The mushrooms will be ready to eat in one to two months. In the future, they can be transferred to jars and stored under an airtight lid in the refrigerator.

Fried mushrooms

Ryzhiks can not only be salted, but also fried. A simple recipe loved by many - with onions and sour cream. Chanterelles are prepared in a similar way.

Products:

• 0.5 kg of mushrooms;
• 2 medium onions;
• 200 g sour cream;
• vegetable oil for frying;
• salt and pepper to taste.

Cooking step by step:

1. Onions are cut into small cubes and fried until golden brown
2. The peeled and washed mushrooms are cut into random pieces, lightly doused in flour and fried separately.
3. Mix onions with mushrooms, add sour cream, salt and pepper.

It is better to serve the dish hot, garnished with fresh herbs.

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!

Can mushrooms be dried?

Earlier it was believed that it is impossible to dry mushrooms. Now, under the pressure of facts, the opinion has changed.

All edible mushrooms can be dried, except for the lamellar and tubular species, which contain bitterness, which is not removed during the drying process. Although the latter does not apply to some mushrooms, the bitterness of which adds flavor to dishes.

Edible mushrooms are not bitter. Young, healthy, strong mushrooms are dried. When dried, they retain their forest aroma and beneficial properties. In powder form, they become a flavoring agent for soups and sauces, and in the Scandinavian countries the powder is added to coffee.

Before drying, they are cleaned and wiped with a dry nylon cloth. The mushrooms are dried whole, but the mushrooms should be approximately the same size. Dried mushrooms should bend well, break, but not crumble. Store dried mushrooms for 1 year in linen or paper bags, in glass jars with tight-fitting lids, in a dry place, away from strong-smelling objects and make sure that they are not saturated with moisture. Before use, dry mushrooms are simply washed or soaked in water or milk.

Evaluation of taste, medicinal properties, benefits and possible harm

In terms of taste, spruce camelina is considered edible and belongs to the first category.

Spruce trees contain a large amount of carotenoids and vitamin A. In terms of amino acid content, they compete with red meat, which makes them a good alternative for vegetarians and during periods of fasting. Polysaccharides and tyrosinase in the composition inhibit the oxidative processes of fats.

It is undesirable for consumption by people with gastrointestinal problems, pregnant and lactating women, children, since they are heavy food to digest. Also undesirable for use in case of problems with the kidneys and urinary system.

It is used in folk medicine for the preparation of alcoholic extracts that have antibacterial and fungicidal properties.It is used in the treatment of respiratory diseases, skin fungal infections, vitiligo, as an aid in the fight against cancer.

Botanical description

Ryzhiks got their name from their bright orange, and sometimes even reddish hue, due to the high content of beta-carotene, which in the body turns into retinol or just vitamin A.

The cap of these representatives of the mushroom kingdom ranges in size from 4 to 14 cm. The color is bright from ocher-yellow to dark orange, shiny. The shape is spherical, convex. A depression may form in the middle, and the edges of young mushrooms are tucked up. With age, the edge of the cap straightens, and it acquires a funnel-shaped shape. The surface is smooth, sticky, slightly slippery. There are girdle rings on it, sometimes a whitish bloom. At the bottom of the cap there are many thin orange-red plates that acquire a green tint when pressed.

The leg is small and thin, its height is from 3 to 7 cm, its thickness is up to 2 cm. It coincides in color with the cap, differs only in a lighter shade. Inside, they are hollow, narrowed at the base, small darker grooves are characteristic of the upper part.

The flesh of the saffron milk caps is dense, bright orange in color, turns green when broken.

A thick milky juice is released. It also has an orange color, which turns green when exposed to oxygen.

Characterized by a fruity sweetish odor.

Common types of saffron milk caps

Among the types of saffron milk caps, the three most common are distinguished: spruce, red, real. They are distinguished by some differences in appearance and places of growth.

Real. It is known as pine mushroom, common mushroom, autumn mushroom, noble mushroom.

The hat is shiny, rather large, up to 14 cm in diameter. Convex, round shape. Its surface is of various shades - from orange to red. On the surface there are girdles, sometimes a whitish coating. The edges curl inward, mostly in adult mushrooms.

The leg is thick, high - up to 10 cm in length. Its surface is rough, it can be covered with a small fluff.

The plates are bifurcated, thin, extend onto the base of the peduncle and can occupy no more than 1/3 of its entire length.

Collected in moss from June until frost.

Red. Less common than other species. It is distinguished by a flat, wide, shiny, large cap, reaching a diameter of 17 cm. It has a depressed fossa in the center. The hat is fleshy and has an orange-red color. On contact with water, it does not lose its density and does not become slimy. The edges of the cap in young mushrooms are bent, and in adult specimens they do not bend at all. The difference from other species is the absence of circles of spots.

The leg is dense, strong, short, only up to 6 cm in length. There is a mealy bloom and red grooves. The pulp is dense, brittle, white, with randomly located bright red spots. Characterized by a viscous milky juice of a bright red hue at the fracture site. The plates are narrow, frequent, strongly descending along the stem.

Prefers coniferous bedding. It is found mainly in high-mountainous areas from June to September inclusive.

Japanese mushrooms (lat.Lactarius japonicus),

Spruce. Has a relatively small size. Its cap usually does not exceed 8 cm in diameter, the height of the leg ranges from 2 to 6 cm, and its diameter reaches only 1 cm. The spruce mushroom cap is sticky, light orange with a greenish tinge. When ripe, it brightens. The leg is thin. The pulp with a pleasant smell, fragile, at the cut site first acquires a reddish tint, and then turns green. This mushroom is found under spruce trees in a mixed forest from July to September.

False doubles

The uniqueness and recognizable appearance do not allow the mushroom to be confused with other representatives of the mushroom kingdom. But among the varieties of these mushrooms there are some that are not edible mushrooms. They belong to the 4th class - conditionally edible mushrooms.These representatives are called false doubles of the saffron milk cap. These include:

The miller is fragrant. A small, brown cap is characteristic, up to 5 cm in diameter. Its edges at any age of the fruiting body are concave inward and slightly torn along the contour. The smell is spicy, very strong, like a coconut. They are used in cooking, salted or dried, as a spice for dishes.

Milk papillary or large lactic acid. It is a conditionally edible mushroom. Grows in coniferous forests. The hat is gray-brown in color, small in diameter. The pulp is brittle, white, pleasant smell. Milky sap is white, does not change color when broken. It is recommended to use it as a food product only after thorough soaking and prolonged salting.

Semi-red mushroom (Lactarius semisanguifluus)

Synonyms:

• Ginger green-red

The name "half red" (Lactarius semisanguifluus) indicates a difference from the red camelina (Lactarius sanguifluus), it should be understood literally: not so red.

Description

Hat: 3-8, sometimes 10, according to some sources it can grow, rarely, up to 12 centimeters in diameter. But the average size is more common, 4-5 centimeters. Dense, fleshy. In youth it is convex, hemispherical, with a slightly tucked edge. With age, it is prostrate, with a depressed middle, funnel-shaped, with a thinner, slightly lowered or flat edge. Orange, orange-red, ocher. On the cap, concentric green, dark green zones are clearly traced, more distinct and thinner in young specimens. In older mushrooms, green zones expand and can merge. In very adult specimens, the cap may be completely green. The skin on the cap is dry, slightly sticky in wet weather. When pressed, it turns red, then turns wine-red, then turns green again.

Plates: narrow, frequent, weakly descending. The color of the plates in young mushrooms is pale ocher, light orange, later ocher, often with brownish and green spots.

Leg: 3-5, up to 6 centimeters in height and 1.5 - 2.5 centimeters in diameter. Cylindrical, often slightly narrowed towards the base. In the color of the cap or lighter (brighter), orange, orange-pink, often with depressed orange, with age - greenish, green uneven spots. The flesh of the leg is dense, whole; when the mushroom matures, a narrow cavity forms in the stem.

Flesh: firm, juicy. Slightly yellowish, carrot, orange-reddish, in the center of the leg, if you make a vertical cut, lighter, whitish. Under the skin, the cap is greenish.

Smell: pleasant, mushroom, with well-pronounced fruity notes. Taste: sweet. Some sources point to a spicy aftertaste.

Milky sap: Varies in air. First, orange, bright orange, carrot, then quickly, literally in a few minutes, it begins to darken, acquiring purple hues, then it becomes purple-violet. The taste of milky juice is sweet, with a bitter aftertaste.

Spore powder: light ocher. Spores: 7-9.5 * 6-7.5 microns, elliptical, wide, warty.

Season and distribution

The fungus (probably) forms mycorrhiza with pine, some sources indicate specifically with Scottish pine, so it can be found in pine and mixed (with pine) forests and park areas. Prefers calcareous soils. Grows singly or in small groups, from July to October, not abundantly. In some countries, the mushroom is considered quite rare, it is not recommended to collect it precisely because of its rarity.

Edibility

The information on the network, oddly enough, is contradictory. Most sources indicate semi-red camelina as an edible mushroom, which in taste is not inferior to the more common pine camelina. However, there are also references to much lower taste (Italy), and recommendations to boil the mushroom for at least 20 minutes, with mandatory rinsing after boiling, drain the broth (Ukraine).

Similar species

• Spruce mushroom - differs in the place of growth (under the spruce trees) and the color of the milky juice.
• Red ginger - does not have such pronounced zones on the cap.

Photo: Andrey.

How to grow mushrooms?

Mycorrhizal fungi are not grown on an industrial scale due to their unprofitability. But you can try to grow a garden of mushrooms for a family. To do this, you need that coniferous tree that prefers this type of saffron milk caps to grow next to your house. Additional delivery of soil with forest floor from the forest will not be superfluous. The conditions of illumination and soil moisture should be as close as possible to those in which these mushrooms grow. The caps of mature saffron milk caps are crushed, dried and scattered on the ground. Sprinkle on top with soil, tamp it a little and watered with water at room temperature.

When the mushrooms come, you can bring a part of the mycelium from the forest. To do this, dig a cube of soil (with an edge of 20 cm) in the place where the mushroom is found. After delivery, it is immediately planted under spruce, fir or pine.

Photo by: Bela Zif, CC BY-SA 4.0

Where and at what time does it grow

Fans of salted forest mushrooms are interested in where the mushrooms grow. They are ubiquitous, although they are most common in Europe and North America. Most of the species live in symbiosis with conifers, so you need to look for them under spruces, pines and Crimean firs. The only exception is oak mushroom, which is also called milk mushroom. It grows under deciduous trees.

Lighting is of great importance for the growth of fruit bodies. Ryzhiks do not tolerate shade and too dense forests, therefore they are more often found on forest edges, glades and glades. On sandy loam soil, they are often found in large groups, forming "witch circles".

The pulp of saffron milk caps is very tender and does not tolerate cold. Therefore, the harvest season falls in the summer months and autumn. The optimum temperature for the development of fruiting bodies is + 17-27 degrees. With the onset of frost, the reproduction of mushrooms stops.

Ryzhiks and waves, how to cook. Ryzhiki, volushki, milk mushrooms. Salt, eat

Instead of enjoying the whole family, for example, the wonderful sounds of classical music in the Philharmonic Society, on a cold autumn day, when there is still a little rain, for example, crowds of people from small to large in boots comb the coniferous forest up and down. And, can you imagine, they are no less happy! And the happiness is to feel the process of searching, collecting and to end up with such a pleasant sluggish fatigue throughout the body. Well, and a trunk full of mushrooms to boot. So what to do?! For mushrooms - in any weather ... There are quite a few people who like to pick mushrooms, but to process - well, no, not at all! Better to distribute to friends. In the case of mushroom picking, laziness is not my element, so in the fall, mainly on weekends, welcome red-haired guests from a young pine forest appear at home. It remains to process and cook them as quickly as possible. Salting mushrooms, white milk mushrooms or waffles so that they turn out to be very tasty is not at all difficult. Therefore, those who do not like to mess with mushrooms for a long time can use the simplest recipe for preparing them for future use. Salty waves

• Thoroughly rinse the collected mushrooms from sand or forest land (it is better to do this immediately after harvesting), at the same time taking small and large ones into different basins. Large ones can be cut into two or four pieces.
• Then we put them in dense layers in a container (I use large pots or buckets of 10-12 liters), pouring salt into each layer so that it covers the mushrooms. If you overdo it with salt, then always rinse them briefly under water, especially since everyone has their own concept of the degree of salinity. Over time, your hand already knows exactly how much salt to put exactly to your taste.
• Applying the next layer of mushrooms, do not forget to evenly distribute black pepper with peas, allspice with peas, a whole clove (5-7 each) and two bay leaves in it. In addition, we put a small piece of whole cinnamon in each layer; with cold salting, it will give the taste of mushrooms a slightly noticeable pleasant shade, without giving away too much. Whole cinnamon can be bought at the market that sells spices by weight. We fill the container by three quarters.
• We put a shelter on the mushrooms (an inverted lid, a flat plate or a circle of plywood), and put a load on top (a three-liter jar of water, etc.).
• We put everything in a cool place (a prerequisite), and if there are very few mushrooms, the lower shelf of the refrigerator will do. After a few days, the mushrooms will settle under the weight of the load and are compressed.
• After 10 days, the compressed layers of mushrooms can be carefully shifted in parts as tightly as possible over smaller, pre-sterilized jars and filled with the resulting brine in excess.

• There should be no air in the jars, otherwise, during storage, the mushrooms at the very top of the jar will darken. Therefore, using a clean spoon or knife, carefully release the air from the formed air pockets, then add salted brine to the top and close the lid. Any lids can be used with this cooking method.
• After that, we take the jars to the cellar or leave them in the refrigerator. Long-term storage of such mushrooms should be exclusively in a cool place. After 6 weeks, you can eat the mushrooms.