What type of mushrooms are mushrooms. Pine camelina - Lactarius deliciosus. Mushroom mushrooms: common features and unique properties

For lovers of "silent hunting" mushrooms called mushrooms have always been considered excellent prey, because they occupy one of the first places in terms of taste. Viewing photos and a detailed description given in the article will allow you to distinguish edible varieties from false ones and reliably learn about the timing of collection. Here you can get acquainted with the beneficial nutritional properties of the fungus and contraindications to its use.

Mushroom pickers love mushrooms not only for their excellent taste, but also for the reason that they grow in groups. With a successful trip from a clearing alone, you can collect a complete, or even more than one, basket. The mushroom looks like this:

1. The hat, according to the name, is painted red. In young specimens, it is yellow.
2. The edges are folded inward and rounded.
3. The recess, which gives the mushroom the appearance of a funnel, is located exactly in the center.
4. The bottom of the hat is lined with thin plates.
5. The hollow leg has the form of a cylinder. Its height is about 9 cm.

Attention! You can not put in a basket, and even more so eat mushrooms, in accordance with which there is no 100% certainty.

There are several types of mushrooms, slightly different in appearance.

• Pine - grows in pine and spruce forests. Fruiting bodies appear from July to September. The cap in adult representatives can be quite large (up to 18 cm in diameter). Coloration ochre-orange. As the fungus grows, light zones stand out. Milky carrot-colored juice. Does not change color in air. The pulp is fragile, without a special smell.

• Spruce - this variety is slightly smaller in size. The diameter of the mushroom cap is 5-8 cm. Its skin is sticky, painted in ocher color with greenish-blue areas thickening towards the central part. With age, the fungus brightens. The stem is thinner and longer than in other species, light ocher. The pulp is very fragile, turns green at the break. The smell is pleasant. You can meet the mushroom in a mixed forest under spruces from July to September.

• Red - grows under a pine tree. The hat is dry, 8-12 cm in diameter. The color of the skin is reddish-pink. On the legs, a powdery coating and small blotches of crimson color are pronounced. The pulp is fragile, wine-colored milky juice. Has no characteristic odor.

• Milky red - fruiting bodies of this species appear closer to September in pine forests. Cap 3-10 cm in diameter. The skin is moist, pale orange in the center and reddish towards the edge. The plates of young mushrooms have a pink tint. They darken with age. Orange juice turns red when exposed to air and then turns green. The smell of the mushroom is very weak.

How to recognize false saffron milk caps

The following mushrooms can be called false mushrooms:

• amber milkers;
• waves.

The first ones look like this:

1. The skin is reddish, with a strong luster.
2. When the fungus is cut, yellow (in real ocher-colored mushrooms) flesh is visible.
3. Milky white liquid. Never changes color.
4. The hat does not have such a pronounced funnel shape as that of saffron milk caps.
5. The smell of the pulp resembles the aroma of burnt chicory.

Attention! Amber milkers are classified as slightly poisonous. Their use can be harmful to health.

Waves have a slightly different look:

1. The skin is more pink than that of camelina.
2. The entire surface is covered with frequent villi.
3. If you press on the hat, dark spots will appear.
4. The leg becomes hollow only in adulthood.
5. Milky juice is white. Does not change in air.

Waves can grow in any forest. Just like mushrooms, they prefer clearings that are well lit by the sun. They belong to conditionally edible species. After appropriate processing, they can be eaten.

Attention! Mushrooms can benefit the human body only if they are collected in an ecologically clean place.

Benefits and contraindications for use. Mushroom harvesting

Many useful elements have been found in mushrooms, due to which their use in food contributes to:

• Toning the body - ascorbic acid will help it cope with stress without problems.
• Strengthening the nail plates, hair, bones - elements such as calcium and phosphorus contribute to their excellent condition.
• Weight loss - the use of mushrooms accelerates metabolic processes.
• The body's resistance to harmful bacteria - the antibacterial substance lactrioviolin can help a person cope with the infection.

Mushrooms are prepared for future use by the following methods:

• pickling;
• salting;
• freezing.

Like everything, mushrooms need preparation for cooking. They are sorted out, throwing out suspicious or spoiled specimens without regret, cleaned of adhering debris, washed well in several waters, cut the legs a couple of centimeters.

There is no bitterness in the taste of fresh mushrooms, so they do not need to be soaked for a long time before cooking. Boiling in lightly salted water for 15 minutes is enough, after which you can start cooking mushrooms, according to the recipe.

Separately, I would like to highlight the preparation of mushrooms in the form of freezing. Some housewives complain about the appearance of bitterness with this method. However, if you follow all the rules, mushrooms perfectly retain their original taste for a long time.

Attention! At -18 ° C, mushrooms can be stored for no more than six months. At -25°C the time can be doubled.

Camelina mushroom is a wonderful gift of nature, distinguished by its high quality and nutritional properties. However, in order not to experience disappointment in the product and not harm your own body, you should be completely confident in your knowledge before going into the forest.

Collecting mushrooms: video

Or gourmet (Lactarius deliciosus), is considered a first-class mushroom of the first category. No wonder it is called the "royal" mushroom. Many legends and legends are associated with mushrooms. Few lactic mushrooms can be salted in such interesting ways. For example, there are calibrated tiny mushrooms that fit into the narrow neck of a bottle. At all times, vigorous saffron mushrooms, salted in birch bark dishes, were highly valued.

The name of the mushroom is very accurate. This is both a red (or carrot) color tone, and the emotional perception of a camelina. Interestingly, the saffron mushroom either does not have popular synonymous names, or there are very few of them. So colorful and capacious is its “main” name.

Real ginger (photo from Wikipedia)

Description of the camelina

Hat. The hat of young saffron milk caps is flat or slightly depressed. Its edge looks down. Over time, the hat takes the form of a funnel. The cap diameter is from 3 to 12 cm. It is smooth. The color is rich in colors and their shades: orange, light orange, copper-red and bluish-green, copper patina, etc. Concentric stripes, grooves and spots are clearly visible on the hat. The skin of old mushrooms often turns green. Adhering plates descending to the stem are orange; when pressed, they turn green. Their location is tight.

The flesh of the cap is orange. She has a resinous smell. Milky juice cannot be called caustic, it is rather sweetish with some bitterness. The juice is orange, after a while it turns green from contact with air.

Leg. The color of the cylindrical hollow leg of the mushrooms corresponds to the color of the cap. There may be notches on the leg, their color is darker.

There are two forms of real camelina (delicacy): pine camelina and spruce camelina. According to another classification, these are separate types of camelina.

Pine (upland) mushrooms

These are strong elegant mushrooms, the color of which is dominated by bright orange or copper-red tones. They have strong stocky legs. The section of the upland camelina remains bright orange for a long time. Judging by the fact that I often had to clean these mushrooms from sand, pine mushrooms often grow on sandy loamy soil.

Spruce mushrooms

This form of camelina is somewhat smaller and has a less striking appearance. Spruce mushrooms are recognized by their coloration, which has more green tones and bluish hues. Sometimes you want to compare the color of the hat with copper, covered with patina. The central part of the cap surface may be greenish-brown. The plates are grayish-orange or brown. One feels some muffledness of those colors that are present in the color of the cap and stem of the mushroom. Sections of red spruce mushrooms.

Spruce Ginger (photo from Wikipedia)

Real (delicacy) camelina is not the only type of camelina. There are several other edible rarer species.

Inedible counterpart of the common camelina

Ryzhiki have such a characteristic appearance that only "with a very strong desire" can one find a distant resemblance to inedible milky amber (Lactarius helvus), what I am doing. An adult mushroom has a velvety cap skin. Its color is reddish-buff or yellowish-reddish. The amber lactiferous milk is watery, it dries quickly in the air. Taste description varies from sweet to bitter. Ocher plates. An adult mushroom has the smell of chicory or ... a bouillon cube. Therefore, dried amber milkweed can be used as a seasoning. Fresh mushrooms are not eaten.

Where and when does the saffron grow?

Ryzhik more often grow in spruce and pine forests. Especially in the lowlands. It also appears in deciduous forests if at least a few pines or fir trees grow there. This mushroom is usually found in large or small groups. Some mushroom pickers first look for mushrooms from the north side of the trees. They believe that it is there that the largest real mushrooms grow.

Speaking of it, one must remember the same young pines or grassy edges of older pine forests, on which pine oil grows. These are companion mushrooms. Where in June, in July, in August you collect strong butter, there in September and October look for vigorous, like young carrots, mushrooms (V.A. Soloukhin "The Third Hunt").

Ryzhik appears from mid-summer. In some years they are found already at the end. The largest crops fall on -. Since the end of September, even in these mushrooms it becomes less. We once collected a lot of wonderful strong saffron milk caps in September, although that year there was frost on the grass in the mornings. Ryzhiki are found in summer and autumn, but the reputation of the autumn mushroom has been fixed for the mushroom. He is not afraid of autumn frosts, which are not an obstacle to growth. Summer mushrooms are more watery, autumn ones are stronger, they are vigorous and the most delicious.

Recently, mushrooms in the Moscow region began to come across less and less. Finding them is a big deal. But in the old days:

Once I went to plant mushrooms, to Barki, I thought I looked like among the Christmas trees, I'll look. I went behind the first Christmas tree, and the mushrooms flocked, in strings in all directions, you can’t even walk. Walking on mushrooms is a pity. I will kneel, I will choose around me, I will step over one step. I crawl that way - between the fir trees, but the saffron milk caps do not decrease. I cut, I cut, and there is no end in sight. The more I cut, the more mushrooms pour out around me. Tired, went home for the horse. Well, life was simple back then. Lenya (that is, my father Alexei Alekseevich) harnessed my dear, put a box on the drogue. A whole box of mushrooms has accumulated. As now I remember these mushrooms. You get on your knees, and they are around in strings, flocks in green grass (from the memory of the eighty-four-year-old mother of V.A. Soloukhin).

Ginger and medicine

Common camelina and red camelina contain substances of the azulene series, therefore they are raw materials for the production of the antibiotic lactarioviolin. It inhibits and stops the growth of tubercle bacillus and the development of a number of pathogens. Some azulenes are antioxidants. In addition, mushrooms contain a lot of carotene.

This is a very tasty mushroom, but it is interesting to know that after eating it, urine can turn the same color as its milk.

Salting mushrooms

Ginger - which can be salted, pickled, stewed and fried. The pulp of pine mushrooms is denser than the pulp of spruce mushrooms. The bright color of pine mushrooms is preserved even in salting.

Few people have not heard about how good salted mushrooms are. We tried them for the first time in field conditions. Before our eyes, the mushrooms were wiped with a paper napkin, then with a dry cloth, the leg was separated, and the hat was cut into several parts. Small caps were left intact. After that, the hats were placed (plates up) in a small bowl on a thin layer of salt. Part of the salt was sprinkled on the cap plates. The bowl was covered with a plate on top and left for a couple of hours.

During this time, the mushrooms gave juice. Excess salt with juice was removed with a paper towel. After that, everyone began to eat mushrooms and praise their taste. Of course, it was a little scary, because we had to eat a completely raw forest mushroom. His taste seemed interesting, a little spicy. We not only survived, but since then we began to salt mushrooms in this way.

There are less and less mushrooms in the forests near Moscow, so sometimes it is possible to pickle only a few mushrooms, setting them aside in the forest in a separate container. Many mushroom pickers pickle mushrooms in an accelerated way. They sprinkle the hat plates with salt, keep them “under the salt” for half an hour, and then eat them with black bread. They say that this appetizer is better than pickles.

Carefully selected, without a single wormhole, without a speck, and only the youngest specimens of the extracted mushrooms, I put on a plate, salt and eat right there. I didn’t notice, but for a child’s taste, in raw saffron milk mushrooms, there is not that bitterness, but spiciness, pungency, as if slightly peppered. I find this food not only unusual in taste, but also very healthy, and every year I can’t wait for the time when it will be possible to collect fresh mushrooms and eat them raw (V.A. Soloukhin “The Third Hunt”).

Strongly salted mushrooms are wonderfully obtained in tubs. A forester once shared this recipe with Vladimir Alekseevich Soloukhin. I take the liberty of retelling it according to the text of the work "The Third Hunt".

1. The first step is to prepare the tub. It is washed and impregnated with the spirit of juniper, i.e. juniper branches are placed in it and poured with boiling water. A tub of juniper is covered with a cotton blanket and left for a while. Several times the blanket is lifted and red-hot stones are thrown into the water to create a lot of steam. At the same time, the process of disinfection of the tub takes place.

2. The mushrooms are cleaned of debris, wiped with a dry cloth and laid in layers in a tub. Between the layers there should be herbs (horseradish leaves, dill), oak and cherry leaves, garlic, etc.

3. A wide bag (made of gauze) with coarse salt is placed on top of the mushrooms so that it can cover the entire surface. A bag of salt is pressed down with a wooden circle with oppression (stone).

4. When the circle with the stone begins to sink, and the mushroom juice comes out on top, part of the liquid must be scooped out.

5. Mushrooms are eaten after two months. You can do it earlier, but aged mushrooms have a fantastic taste. During this time, they not only salt well, but also slightly ferment.

Pickled mushrooms in bottles

You can read about tiny mushrooms that are salted in bottles in many works of art. Here is one such description:

Ryzhik, like their companions in young pine forests, never grow alone, but always in flocks, ribbons. And the secret is that on the plate then there will be mushrooms of an incredibly small size. Of course, you will never see such a mushroom separately in the grass. But when you cut a string, along with the big ones, the little ones come under the knife. Where there are a lot of mushrooms, in the Nizhny Novgorod or Vyatka forests, they like to pickle mushrooms in bottles. The whole point is that only those mushrooms that are able to crawl into the narrow neck of the bottle get into the salting. In general, mushrooms in northern places, for example, in the Vologda region, are most often salted in birch bark dishes, in large and small tues (V.A. Soloukhin "The Third Hunt").

These mushrooms, the size of a three-kopeck coin, are salted without any spices. Without dill, garlic and horseradish leaves. Only mushrooms and salt. They are kept in the cold. The taste of mushrooms salted in this way can be disappointing at first. But it is worth waiting a few months, and the tart aroma of the autumn forest will appear.

Pickled mushrooms also very tasty. They do not need a lot of table vinegar, but it is better to put more sugar and spices (cloves, allspice, bay leaf, cinnamon). Mushrooms are cooked for a very short time, 5 - 10 minutes.

Fried mushrooms

Mushrooms are special forest mushrooms. They are fried differently than other mushrooms. The main difference is that it only takes a few minutes to fry. There are many recipes. I like mushroom caps fried in a pan (under a lid) on both sides over medium heat. After that, they need to be salted (to taste). Can be eaten with herbs and garlic. The legs of mushrooms are cooked along with the rest of the mushrooms.

The other recipe is also good. Its essence lies in the fact that the mushroom caps are pre-boiled for two to three minutes in salt water. After that, they are rolled in breadcrumbs, in flour or in batter and fried on all sides until a crust appears. The legs can be cut into rings, fried and served with hats. I was told that the most delicious mushrooms are fried in batter, which includes flour and beer. It turns out mushrooms with a crispy crust.

V.A. Soloukhin, whom I quote a lot today, recalled how, as a boy, he roasted raw mushrooms on a fire, planted on a thin twig.

© A. Anashina. Blog, www.site

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Ginger, due to its taste and appetizing appearance, is deservedly considered one of the best mushrooms of the russula family. Several species can be found in the forests and, having noticed any of them, you need to hurry up to collect delicious orange mushrooms, as they quickly become wormy and grow old, crumbling into dust.

The sonorous name went to these mushrooms not only for the bright color of the skin, but also for their inherent carrot-orange color of the milky juice.

The main types of mushrooms

It grows in pine forests and mixed forests, comes across more often than others, compares favorably with the reddish-red color of the fruiting bodies and the strong, stocky appearance of mushrooms. The orange-yellow cap is round, 5–18 cm in diameter, with dark concentric zones, convex at first, with time the edges rise, forming a wide funnel. To the touch, the hat is slippery, in rainy weather it is sticky. The plates are frequent, narrow, yellowish. The height of the hollow leg is up to 9 cm.

At the break of the pulp, an orange milky sweetish juice appears with a sharp taste and smell of resin, which quickly turns green in the air. When removed, the mushroom acquires a slightly greenish tint, especially where it is touched.

The pulp is dense and in a salted form, these mushrooms look very attractive.

Spruce camelina (spruce) (Lactarius deterrimus)

Spruce mushrooms form mycorrhiza with spruce roots and grow only near these trees. The color of the cap is light orange, with darker rings and spots, over time it acquires a dark green, coniferous hue. Under the sun, the skin tends to fade and becomes whitish. The stem is thin, 3–7 cm high, brittle, the cap is fragile, especially at the edges, which is why spruce trees often crumple and break in baskets.

Milky reddish juice stands out in large quantities, it tastes good, turns green in the air. In salting, spruce trees are very tasty and fragrant, but acquire a dark, greenish-brown hue.

The species is common in pine and spruce forests, characterized by a dense cap of reddish-pink or orange color, up to 10 cm in diameter, with folded edges and a recess in the center, without a sticky coating. The flesh is light, with a pinkish tint and burgundy spots. The milky juice is saturated red, darkens over time, acquiring a red-brown color.

The leg is strong, up to 6 cm high, tapers at the base, covered with a characteristic mealy coating and crimson small pits over the entire surface. The color of the legs varies - from yellow-orange to purple. The species is edible, suitable for salting and cooking a variety of mushroom dishes.

This beautiful bright mushroom is found near pines. The hat is fleshy, up to 9 cm in diameter, flat, with a slightly depressed center and folded edges. The skin is light orange, pink at the edges, with time a greenish tone appears at the center. The plates are frequent, narrow, orange in color with a characteristic pink sheen, in an aging fungus they become reddish.

Milky juice is orange at first, then reddens and turns green. The taste is pleasant, soft. Hollow leg up to 7 cm high, narrow, fragile. The flesh is brittle, orange, turning greenish when broken.

Places of distribution and time of collection

Camelinas of all kinds prefer coniferous forests, but can also grow in mixed plantings under pines or spruces. Favorite places are edges, forest clearings, clearing places, young spruce and pine forests. Most often, these mushrooms are found in the northern regions, 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 absent, and after drizzling summer and autumn rains they suddenly appear en masse, raising their shelters from needles and grass, highlighting a warm orange color to match the color of pine bark.

The harvest begins in July, the main harvest falls in August and lasts until September. Experienced mushroom pickers notice the orange mushrooms and after every rain again and again collect fragrant forest crops.

False mushrooms (twins)

Mushrooms are valuable edible mushrooms of the Milky genus, at the break they release abundant orange-red milky juice. The advantage of this characteristic feature is that they cannot be confused with inedible and dangerous species.

However, due to inexperience, other, not so tasty and fragrant mushrooms of this genus, classified as conditionally edible, can be mistaken for a noble camelina.

Characterized by white milky juice, which does not darken in the air. This mushroom grows in deciduous forests at the roots of birches and is more common in the northern regions. In addition to the white color of the milky juice, the pink wave is distinguished by a pale pink hat with turned down fringed edges and whitish flesh on the break.

Eating, with insufficient digestion or salting for less than 45 days, can cause disturbances in the functioning of the stomach and intestines.

Another conditionally edible mushroom of the same genus, growing in coniferous forests, more often on light sandstones. It is distinguished by a grayish-brown dry cap and milky white juice that does not darken in the air. The flesh is white, brittle, if you rub it between your fingers, you can smell a faint smell of coconut.

This species is used as food after soaking and prolonged salting.

A small mushroom with a cap diameter up to 6 cm, which is characterized by a beige or ocher color and tucked edges. The pulp is light, the milky juice is white, does not change color, the smell is strong, coconut.

It is used as a spicy additive to other dishes and in salted form.

Beneficial features

The orange flesh of camelinas is so brightly colored due to the presence of carotene or provitamin A, which acts as a powerful antioxidant, strengthens the immune system, reduces the risk of plaque formation, and supports the barrier function of the mucous membranes.

In addition, fungal tissues contain B vitamins(thiamine and riboflavin), vitamin C and a whole group of minerals necessary for the body - iron, potassium, phosphorus and calcium.

In mushrooms, this natural piggy bank of useful substances, a natural potent antibiotic was discovered. lactrioviolin, which inhibits many harmful bacteria, including tubercle bacillus. It is the presence of this antibacterial compound that determines the harmlessness of the fungus, which can be eaten during mushroom hunting right in its raw form, with a little salt or lightly roasted at the stake.

In the old days, red mushrooms were harvested very simply - wiped with a canvas cloth, they were loaded into cedar barrels, fumigated with juniper branches, and salted directly in the forest, immediately after collection.

The satiety and nutritional value is due to the presence of easily digestible amino acids and as a source of protein, these mushrooms are comparable to the best varieties of meat. In terms of calories and energy content, they are superior to beef, poultry, and even chicken eggs. Therefore, orange mushrooms are a welcome product on the table of vegetarians or during fasting.

Contraindications

Nutrition is an important feature of mushrooms that should be taken into account for people suffering from obesity and kidney or liver disease. In this case, mushroom dishes are used with caution.

Other contraindications are inflammation of the pancreas or gallbladder, insufficient secretion of bile, as well as gastritis of any type, in particular, with low acidity of gastric juice.

Recipes for cooking mushrooms

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, mushrooms are salted immediately after harvesting, wiping with a clean cloth, tightly packed in a container and generously sprinkled with salt. Such a pickle is eaten after 10-14 days.

The need for rapid forest harvesting of mushrooms 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 pickling. To do this, for 1 kg of mushrooms, take 40 g of salt, a little bay leaf and blackcurrant leaves, allspice and black ground pepper to taste.

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

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

After a few days, a brine appears and, if it is not there, the severity of oppression is increased. 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 the 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 strength 3.5%;
• 20 g of sugar;
• 20 g of salt;
• 5–7 bay leaves;
• some cloves.

All components are mixed and brought to a boil.

Peeled mushrooms washed under running water are laid out 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 pour it with hot marinade.

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

Redheads in sour cream

The classic mushroom dish turns out to be especially tasty when using mushrooms. To prepare, follow these steps:

1. Finely chop the onion and fry until golden brown.
2. Mushrooms are cleaned, washed, large ones are cut into halves, lightly sprinkled with flour and fried.
3. Mushrooms are combined with onions, sour cream is added and heated to a boil.

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

Video about saffron mushrooms

Ryzhik cannot compete in taste and popularity with the recognized kings of the world of mushrooms - porcini and milk mushrooms. But still, these are fragrant, satisfying, extremely useful gifts of nature, which deserve the closest attention of mushroom pickers and must definitely take their place in home cooking, among jars of winter pickles.

Ryzhik is a special mushroom, sung by more than one generation of lovers of traditional Russian snacks. In terms of its taste and nutritional value, it is not inferior to its noble white counterpart. Mushroom mushrooms (pictured) do not need a description, but it is worth recalling what is hidden behind the red hat recognizable by millions.
Common camelina

This is probably one of the few mushrooms to which real literary odes are dedicated. In his work The Seventh Hunt, the talented, original writer and poet Vladimir Soloukhin literally confesses his love to the redheads, sparing no compliments and literary colors.

After such a declaration of love, you just want to go to the store and buy yourself a couple of cans of salty food. However, real mushrooms are prepared only at home. Where and how to collect a useful mushroom, how to distinguish a real mushroom from a false one, how to cook and save - the most accurate and verified information can always be found only on the website portal.

Ryzhiki since ancient times in Russia were considered "smuggled-export" goods. A barrel of salted or pickled mushrooms, along with tinctures and stronger drinks, was taken with them to important negotiations abroad by nobles of various ranks. It is no coincidence that the second name of the camelina is the royal mushroom.

Why is the ginger mushroom so called

Like everything red in this world, the mushroom got its name due to its rich orange color. That is why the mushroom was called camelina. True, older mushrooms acquire such a catchy shade; in young representatives of this family, the cap color is yellow. In fact, there are other variations in the color of the hat - red or brown. Why did people give the name to the mushroom "saffron milk cap" and not "minke whale", obviously, in everyday life there already existed a similar name for a very similar mushroom "wave".

Description of mushroom mushroom

The shape of the hat of the redhead

In order to correctly “identify” a mushroom, you should look at its hat. In diameter, an “adult” mushroom can grow up to 15 cm. What does a red mushroom look like? In real saffron milk caps, the plates on the back of the caps always have a solid orange color. When pressed, the place of pressing first turns red, juice is released, which immediately acquires a greenish tint. If the mushroom is cut open, the flesh is orange, but quickly oxidizes and also turns green.

The shape of the cap of the camelina is usually flat, concave inward, the edges are slightly bent, the structure is smooth, slightly oily. Colors range from yellow to red-orange, cylindrical circles on the cap are characteristic. Sometimes, under the influence of air, greenish-blue spots may appear on the hat.

The plates of saffron milk caps are usually slightly fused at first, and descend towards the stem. Always change shade when pressed to brown or green.

Gingerbread leg size

The leg is tubular, easily crumbles. Usually short, sometimes covered with down. Dense at the point of attachment to the cap, then hollow.

Useful properties and composition

Calcium, phosphorus, potassium, vitamins A and B (riboflavin, thiamin and niacin), useful amino acids, anti-inflammatory and antibacterial substances - all of them are found in camelina.

Salted camelina is one of the most easily digestible foods, and surpasses beef and chicken meat in calories.

What effect does the fungus have on the human body?

1. Increases performance and endurance. The mushroom contains a large amount of ascorbic acid, which has a tonic effect on the body.
2. Creates strong bone tissue. The combination of three "building elements" of the skeleton and bones at once - phosphorus, calcium and potassium - significantly improves the condition of nails, bones and teeth.
3. Antibacterial. The mushroom is saturated with a substance such as lactriviolin, a natural antibiotic that can overcome such a serious infection as tuberculosis. It is from mushrooms that this substance is artificially obtained and used in the manufacture of drugs against Koch's bacillus.
4. Restores metabolic processes. Used in the treatment of skin spotting (vitiligo), rheumatism, pneumonia.
5. Antitumor activity. With regular use, organic mushrooms prevent the occurrence of cancer in the body.

In addition to high nutritional value - mushrooms belong to the highest type of mushrooms in terms of usefulness and composition, they have another very significant advantage, most often it is a pure mushroom, without rot and earth, especially if it is collected after rain early in the morning. Before processing, it does not need to be soaked, it is enough to rinse.

Where do saffron mushrooms grow

Under what trees does saffron grow? Look for a “rank-and-file” (another popular name for camelina) is in the immediate vicinity of a pine or spruce, the mushroom especially loves the young growth of a pine forest. Most willingly "settles" on the edges and hills with short grass. Most often found in mixed coniferous forests of the Urals and Siberia.

True camelina always grows in "colonies". Rest assured, if you have collected one mushroom, another one is probably hiding next to the grass.

The main types of mushrooms

We found out where the camelina mushroom grows, now let's see how it happens. According to the place of growth, two main varieties of camelina are distinguished - spruce and pine.

Spruce camelina

Grows in spruce forests. This variety belongs to medium-sized mushrooms - from 2 to 8 cm. The older the mushroom becomes, the deeper the "funnel" on the cap.

The edges of such a mushroom are not bent, the leg is short. In wet weather, greenish mucus accumulates in the hat - this is the reaction of the substances of the fungus with the environment. Unlike the classic ginger, it is much lighter than the yellow-gray, rarely orange, shade, the circles are barely noticeable. The spruce has a slightly bitter taste.

Real mushrooms

Such a "masterpiece" is hard to miss. It looks like it was drawn from a picture. It is distinguished by a beautiful shiny hat of rich shades - from orange and brown to red-brown. The leg is dense, the color of the cap is even, bright red, it is slightly rounded from the edges. Grows in pine forests. Such mushrooms, as a rule, immediately go whole in pickles and marinades. However, to find it, you will have to carefully examine each tubercle. A real camelina hides under a thick layer of grass and leaves. The latest mushroom of all mushrooms - it is harvested until the end of autumn.

However, if you look at them more closely, they have nothing to do with a real camelina.

1. Inedible mushroom. It is also called amber milky. The main difference from the ginger is the leg. Usually it is long, non-hollow and has a white color. And we remember that a real ginger is usually the same color as a hat, and its leg is hollow.

   Ginger pine

   Grows only in pine forests. Usually attached to trees or growing close to the rhizome. Unlike other varieties of camelina, it often grows alone. A characteristic feature is that they like to hide under branches or a thick layer of grass. The circles diverge in wider waves, they are often uneven, oval-shaped or even intermittent.

   
   The upland mushroom loves to hide - it is better to look for it directly under the pines, in the grass

   In the dry season there are more pine mushrooms, in the rainy summer - spruce.

   Ginger milky red

   
   Bicolor camelina

   Due to its specific color, a rather conspicuous appearance of a camelina. It lives in coniferous forests, ripens in late autumn. Sometimes green is added to the orange-red colors. Otherwise, it has all the other properties characteristic of saffron milk caps.

   What time of the year is best to collect mushrooms

   
   The mushroom picker's catch during the "quiet" hunting season can be quite impressive

   How to cook saffron mushrooms

   How to salt

   There are two ways to salt mushrooms mushrooms. Consider the option of cold pickling mushrooms.

   Photo	Description
   	So that the mushrooms do not lose their beautiful color after salting and do not turn green, they are doused with boiling water, the steam will also kill microbes.
   	Salting of mushrooms occurs in layers - a layer of mushrooms, a layer of salt, and so on in turn. We take salt at the rate of 50 g of salt per 1 kg of mushroom mass.
   	In fact, we achieve a thin uniform layer of salt at each "level".
   	Before laying the first and after the last layer, you can continue the mushrooms with bay leaves and allspice. But remember, such a seasoning can completely discourage the pleasant coniferous flavor of mushrooms.
   	After that, our salted mushrooms are ready!

   Cold method. This method is suitable when you are sure that your “catch” is 100% safe. In this case, heat treatment with boiling water is not allowed. Mushrooms are sorted, washed and simply covered with salt without water. In this case, it is forbidden to scald, no heat treatment takes place, the mushrooms are simply rinsed, cleaned of debris, and the legs are slightly trimmed. Place caps down in bowl.

   
   Ryzhiki give juice after sprinkling with salt literally after 12 hours

   The layer should be approximately 5-8 cm wide. Each layer is traditionally sprinkled with salt. Next, we put oppression. After a couple of days, the mushrooms will give juice and marinate in this jelly-like mass. Ready can be considered a consistency that is salted for at least a month.

   Once there were so many mushrooms in the Ural forests that they were salted right there. Special cedar barrels were taken to the forest, the mushrooms were washed in the river and wiped dry, sprinkled with salt.

   How to marinate

   
   Pickled mushrooms - an amazing taste product!

   Mushrooms are selected as usual, they are washed, the legs are cleaned, only hats can be pickled. The prepared mushroom mass is poured with salted boiling water. Leave for 3 minutes under the lid. Throw in a colander, cool, put in jars.

   The next step is preparing the marinade. We take water at the rate of three-quarters of a glass per kilogram of mushrooms, add salt, spices and boil with a decrease in heat after boiling for about half an hour. After the marinade has cooled, add 8% vinegar, about half a glass. Pour the mushrooms with the mixture, close the jars, put in a cool place.

   
   Banks with mushrooms must be removed in a cool room with a temperature of about + 15 ° C

   Salted and pickled mushrooms love coolness. It is best to lower the jars into the cellar or basement. Banks need to be checked periodically.

   How to freeze

   Conclusion

   Mushrooms are an amazing source of substances indispensable for humans, but it is worth remembering that any mushroom is a natural sponge.

   
   Searching for mushrooms is an excellent option for “silent” hunting

   It absorbs not only useful, but also harmful substances. It is best to get out into nature on your own and, figuratively speaking, "kill two birds with one stone" - breathe fresh air and stock up on a wonderful and healthy product. And these are not only mushrooms, but also other forest resources - berries and herbs.

   Leave your questions to the authors of the article in the comments below, as well as the geolocation of proven mushroom places known to you.

Ginger - very tasty mushroom from the genus Lactarius. They grow in young spruce or pine plantations. Mushrooms are edible mushrooms, have a stem up to 8 cm tall, cylindrical in shape. The plates of the fungus are clean, acquire a greenish color when pressed.

Spruce camelina - description, photo

Hat spruce camelina (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. Leg about 4-6 cm in height, cylindrical, hollow, moist, brittle, pale orange.

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

Real mushrooms - description and photo

Real mushrooms (Lactarius deliciosus) also called ordinary camelina, pine camelina, noble camelina, autumn camelina.

The mushroom cap is 4-15 cm in diameter. The color is reddish or orange, shiny, it can also be dark yellow, ocher, brown. You can find white plaque or rings. The shape is convex, but in adulthood it becomes flat or depressed. Feels slippery, smooth and sticky.

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

The flesh of real saffron milk caps turns green when exposed to air when cut, quite dense, the smell is slightly fruity. The color is orange, 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 mushroom mushroom - information and description, photo

Red camelina (Lactarius sanguifluus) has a flat-convex hat, which 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 folded.

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

The plates of the red camelina are frequent, can fork in two, descend deeply along the leg. The flesh is whitish, brittle, with red pits, dense.

Where to find and when it grows: the mushroom can often be seen on the soils of deciduous forests, appears in early July and until mid-September.

• Read on the topic -

How to distinguish false mushrooms from real ones

In total, there are such main types of mushrooms:

• Camelina pine / upland (Lactarius deliciosus);
• Spruce camelina / spruce (Lactarius deterrimus);
• Red camelina (Lactarius sanguifluus);
• Milky red camelina (Lactarius semisanguifluus).

Pink Wavelet (Lactarius torminosus)

False mushrooms include volnushki - these are such conditionally edible mushrooms. This mushroom can be salted or boiled, but it is important to know that if it is not salted enough (less than 40-50 days), then you can get problems with the work of the intestines and stomach.

A real ginger is different from a wave in color. Volnushka, by its name, has a pink tint, and there are also frequent villi on the surface. The hat is usually about 11-12 cm, convex in shape. In adulthood, there is a slight depression on the surface.

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

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

Milky large or papillary breast (Lactarius mammosus)

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

The pulp of the fungus is brittle, white, pleasant smell.

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Fragrant milkweed (Lactarius glyciosmus)

The mushroom has a cap with a diameter of not more than 6 cm, the color is usually ocher or beige, the edges are tucked.

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

How to find saffron mushrooms - video