Ginger is an edible agaric of the russula family, which got its name due to its orange color. A favorite dish of Russian tsars and a delicious product of our days, mushroom mushroom is considered the second after white in taste. Salted and pickled camelina is especially appreciated.
Mushroom mushroom - description. It grows on sandy soils next to conifers in spruce, pine and mixed forests of Europe, the Urals and Siberia. Ryzhik likes to settle in shady cool places on the edges and hills, where there is no thick grass. These mushrooms grow only in colonies - next to large mushrooms you can always find very small ones. Harvest time depends on weather conditions, most often it starts in August and can continue through October. Before you "go" mushrooms, in these places there is a crop of butter. No wonder these mushrooms are called companions.
In addition to the characteristic color, mushroom mushroom is distinguished by a funnel-shaped hat with dark concentric circles, a hollow leg and a specific smell. The size of the hat can be up to 15 centimeters in diameter. The mushroom plates on the underside of the cap are bright orange in color. The flesh of saffron milk when it is cut or pressed first turns red, then changes color to green or brown. Milky juice with a pleasant coniferous smell and bright orange color is usually allocated on the cut. He gradually turns green.
Gathering mushrooms is recommended in the morning, since mushrooms are very quickly damaged by larvae and may be unsuitable for collection by mid or late afternoon.
Types of saffron milk cap
There are two types of camelina, which grow under different conifers and have some differences in structure, size, color, color change of milky juice. This is a pine (pine) and spruce (real) camelina.
The pine (pine forest) species, which is most common in Russia, loves sandy soils and grows only next to the rhizomes of pine trees. It occurs in pine forests, sometimes near detached trees. Boron mushroom saffron has a pronounced smell, yellow-orange color, a large fleshy hat, dense pulp and a rather short leg. It is used mainly in salt form. When salting, it retains a bright color.
Spruce (real) camelina forms colonies next to spruce rhizomes. It grows in spruce forests mainly in the shoots of grass. A real camelina is characterized by a less strong odor and less bright color than the pine forest. It has a greenish hat of large diameter and a short leg. In wet weather, mucus usually appears on the cap of a spruce mushroom.
At the spruce and pine saffron, the hat is initially flat with the edges curled down. With the growth of the fungus, the hat takes the shape of a funnel and can reach a diameter of 15 cm. The length of the leg is approximately 9 cm and the thickness is about 2 cm.
In dry summer, pine mushrooms grow better, in rainy harvests of spruce are noted. Both species have approximately the same taste.
Methods for making saffron mushrooms
The most common way to make saffron mushrooms is salting, in which they retain their coniferous aroma. In addition, mushrooms can be pickled, fried, boiled and even eat raw. To do this, you need to take a freshly cut non-wormy mushroom, sprinkle salt on the underside of the hat and eat immediately. You can eat mushrooms in baked form. To prepare them, you need to string a camelina sprinkled with salt on a twig and hold over the coals until the salt dissolves and bubbles appear.
Useful qualities of saffron milk cap
Salted saffron mushroom is a nutritious high-calorie food and, according to these indicators, surpasses beef, chicken and chicken eggs, being more easily digestible. The mushrooms contain valuable amino acids, calcium, phosphorus, potassium, vitamins A and B1. The mushroom pulp contains anti-inflammatory and antibacterial substances. The fungus is useful in rheumatism, impaired metabolism, tuberculosis.
The mushroom mushroom is contraindicated in diseases of the gastrointestinal tract such as pancreatitis, cholecystitis, a tendency to constipation, insufficient secretion of gastric juice.
