Edible mushroom, gray or streaked, Tricholoma portentosum (Fr.) Quél.

Region

: Perm, perhaps also. south-west Russia (Smolensk region).

Status

: regionally colloquial.

Motivation for the name

, probably based on the wavy-lobed shape of the edges of the cap of the old mushroom, reminiscent of a cockscomb.

Synonyms: greenback, gray sandpiper

Description of cockerels

Some of its varieties, indeed, over time acquire a resemblance to a cockscomb. These include gray sandpipers; in old mushrooms, the cap rises in a wave and resembles a cockscomb; it does not have a round shape. It is found mainly in sandy soils of pine forests.

In mixed forests, other subspecies predominate. Their caps are round, resembling an umbrella. The peculiarity of the cap is that its edges diverge as it grows, and the lamellar part protrudes outward. You can distinguish them from cobwebs by the “skirt” on the leg. Spider webs do not have it, and even in cockerels it disappears over time. As the leg grows, the skirt becomes tight, it breaks, forming a kind of ring on the leg.

Spread of the fungus

Widely distributed in the temperate zone of the Northern Hemisphere, in coniferous (mainly pine) and mixed (with pine) forests, on sandy soil, in moss and under deciduous and coniferous litter; a late mushroom that grows before and after frost.

Hen

- edible mushroom from the genus of rower - green rower (yellow-green), or greenfinch, Tricholoma equestre (L. ex Fr.) P. Kumm. (Tricholoma flavovirens (Pers. ex Fr.) S. Lundell et Nannf.)

Description of chickens

Not everyone knows that there are such mushrooms - chickens, a photo and description of which is given below. But this is one of the delicious, tender, delicacy varieties. In European countries, chickens, or rosites, are valued on a par with real champignons. The scientific name is annular cap, but in different regions the mushroom goes by the names of bogwort (marshwort) and Turk. Sometimes chickens are called rows, but in this case we will not talk about them.

How to properly collect chicken mushrooms

Only experienced mushroom pickers should collect ringed caps, who will be able to distinguish them from the very similar in appearance, but poisonous cobwebs. hat young mushroom has a round shape, ovoid or almost spherical (Fig. 1). Due to its brownish-pink color, it resembles the shell of brown chicken eggs, put on a thick leg. The diameter of a young cap is about 4 cm; as it grows, it can reach 8-10 cm.

Description of the mushroom

As it grows, the mushroom changes the shape of its cap: a bulge appears in the center, giving the chicken a resemblance to a wide cap. The edges of the cap of the young fruiting body, attached to the stem, diverge to the sides and tear the film (veil). As a result, a ring, or skirt, is formed in approximately the upper third of the mushroom stem, with jagged edges hanging down. If the weather is dry, the edges of the cap dry out and crack a little towards the center. The skirt also dries out and becomes unnoticeable, but the ring on the leg remains and serves as one of the main distinguishing features of the chicken.

If you turn over a picked mushroom and look under the cap, you can see thin plates of the spore apparatus attached to the stem. In a young fruiting body they are white or yellowish in color (Fig. 2). After the cap opens, the plates turn yellow, and when the spores mature, they acquire an ocher (rusty) tint. The spore powder has the same color and leaves marks on the hands that look like rust. The color of the plates serves as another sign that allows you to distinguish the ringed cap from similar poisonous counterparts.

The surface of the mushroom cap has fine wrinkles and is covered with a light coating, reminiscent of flour or pearlescent pollen. Closer to the edges of the cap, this plaque can form small scales. Unlike fly agarics, which sometimes have a similar shade, these scales are thin and never occur closer to the center of the cap, being located exclusively along the edge.

The stem of the mushroom has the shape of a regular cylinder. Its base (lower part) is slightly thickened. The surface of the leg has a silky texture, but above the skirt ring it may look scaly.

Region

: Latvia; southeast of Belarus (Gomel, etc.), Bryansk region, Perm.

Status

: regionally colloquial.

Motivation for the name

, probably for the taste of the cooked mushroom.
Fixed in dictionaries: not fixed in this meaning.
Synonyms: brilliant green, green stuff.

The ringed cap (lat. Rozites caperatus), popularly called a hen or cockerel, is undeservedly ignored by even the most experienced mushroom pickers. This unsightly fungus from the cobweb family evokes associations with toadstools and does not seem appetizing. But if you cook it correctly, it tastes exactly like poultry. That's why these mushrooms are called cockerels or chickens.

What is another name?

This is a little-known mushroom. Many have not even heard of it, and when they come across it, they pass by, not suspecting what kind of gustatory pleasure they are depriving themselves of.

The official name of the chickens is ringed cap. It belongs to the genus Rozites (Rozites caperatus). Despite its low rating among mushroom pickers, it has many popular names. In addition to “chicken” names, his name is:

• white marshland;
• cap;
• greenfinch;
• gray sandpiper;
• green grass.

Sometimes it is called the “gray rower,” but it does not belong to their family. It differs from the real gray row in color and structural features of the leg.

Features of cockerels

Chickens, indeed, are somewhat reminiscent of toadstools. They are just as shaky and weak. To avoid getting toadstools instead of tasty cockerels, you need to know the exact description of the mushroom:

1. Hat. This is the most noticeable part of bettas, so it is worth studying it in detail. The ringed cap, from a young age, has a rounded cap, shaped like an egg. The edges are slightly curled downwards. The color is slightly brownish - similar to the shades of chicken eggs. The diameter of the cap for young fungi is 5 cm, for old ones it is 10-12 cm.
   As it grows, the egg-shaped cap unfolds, turning into a cap. The edges are aligned, and the torn film forms a ring around the leg. The plates overgrown with spores are initially light yellow. As the males grow, the plates darken. In old mushrooms they are rusty or light brown in color. The top of the cap is riddled with cracks and covered with a light whitish coating.
2. Leg. The chicken has the most common one. It reaches 12 cm in length. Thickness is up to 3 cm. Shape is cylindrical. Below there is a slight thickening. There is a film membrane. The lower part is smooth, the upper part has a slight coating. Color – light yellow.
3. Pulp. Its taste is similar to champignons. It has a fibrous structure. Dense, but somewhat watery. Color – white. Often affected by worms.

Experienced mushroom pickers talk in a video about the features of the ringed cap - what it looks like, where it grows, why it is interesting:

Where and when does it grow?

Chickens prefer to grow in mountain and foothill forests. Growth time is from August to October. Favorite places:

• near the blueberry fields;
• next to a low birch tree;
• under the beech trees;
• in deciduous forests.

Mushrooms choose their “favorites” in the plant world. Living close to them, mushrooms form mycorrhiza - this is a fungal root, which is a product of symbiosis of fungal mycelium and the roots of higher plants.

Habitat: Europe, North America, Japan. The cockerels, as we see, have “scattered” all over the world. They can be found even in Greenland and Lapland. The mushroom can grow high in the mountains - up to 2,500 m above sea level. Chickens love acidic and podzolic soils - here they settle in entire colonies. This mushroom is widespread in the forests of Belarus; in Russia it can be found in swampy areas.

The mushroom is ready for collection from the beginning of July until frost. Knowing the cap's love for acidic soils, you should look for it in swamps and blueberry fields. Bettas grow in colonies, making them tempting prey - you can quickly get a full basket.

Who can be confused with?

Chickens can be confused with inedible mushrooms:

• Fly agarics. The cockerels are distinguished from them by a powdery coating on the cap and the ocher color of the spores. Fly agarics have white scales and spores.
• Purple cobweb, as well as other representatives of this family, which contains many poisonous species. Chickens differ from them in having a ringed skirt - similar mushrooms have only fragments of it.

Mushroom value

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

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

The ringed cap also contains:

• water – 92.45 g;
• fiber – 1 g;
• sugar – 1.98 g.

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

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

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

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

Raising cockerels

These mushrooms are delicious and easy to harvest and cook. It is not surprising that such a tasty representative of the mushroom kingdom is grown artificially.

Growing on stumps

Most often, stumps left after cutting down trees are used for cultivation. Growing order:

1. First you need to get the spores. The caps of mature cockerels are placed on a sheet of paper so that the spores can spill out. Pour the resulting seed into a small container of water.
2. Water with spores is poured onto the stumps.
3. From time to time, the stumps are watered with water.

Chickens grow best on pine, spruce, birch and aspen stumps or on logs of these species.

The substrate is “infected” with fragments of rotten stumps with the mycelium of the cockerels that grew on them. Take “seed material” from an area where chickens grow in colonies. Methods of infection with stump fragments with mycelium:

• Cavities are made in the infected stumps and grafting wood is placed there.
• Material with mycelium can also be secured to the end of stumps with nails. And to retain moisture, the grafting mycelium is covered with spruce paws or pieces of moss.

Chickens can be raised this way throughout the entire growing season. Unless in the heat and drought you shouldn’t hope for a harvest. The mushroom grows best in spring and summer. Amateur mushroom growers say that caps grow on contaminated material for 5-8 years.

Growing on logs and wood waste

Caps can also be grown:

1. On wooden blocks. Take round scraps of wood 30-40 cm long and 15 cm in diameter. The scraps are harvested in spring or autumn. Moreover, only freshly cut trees are suitable. Chocks infect like tree stumps. But they must first be kept in a dark room. The aging period is 2-3 months. Favorable temperature is 15-20°C. Next, the logs are placed vertically in holes 20 cm deep. The laying interval is 50 cm. Infected areas, just like on stumps, are covered with spruce paws. Here the cockerels will bear fruit twice a year for 2-3 years.
2. On wood waste. The method is good for growing indoors. You can use shavings, wood chips, sawdust - they are placed in glass jars or pots. They take sawdust and shavings. Mix and pour boiling water. Add starch (7.5 g per 1 kg of mixture), bean flour (15 g), oatmeal and cornmeal(25 g each). The mixture is poured into sterilized jars. Sterilization time – 1 hour.

For breeding, you can use wooden boxes or plastic bags. Nutritional supplements may vary. Along with flour and starch, you can use:

• beer wort;
• malt;
• potato pulp.

Cockerels are a delicious product that deserves the attention of mushroom gourmets. Behind its unpresentable appearance lies an amazingly delicious mushroom, which in the nutritional rating can easily rank next to champignons and porcini mushrooms.

Taxonomy:

• Division: Basidiomycota (Basidiomycetes)
• Subdivision: Agaricomycotina (Agaricomycetes)
• Class: Agaricomycetes (Agaricomycetes)
• Subclass: Agaricomycetidae (Agaricomycetes)
• Order: Agaricales (Agaric or Lamellar)
• Family: Cortinariaceae (Cobwebs)
• Genus: Cortinarius (Spiderweb)
• View: Cortinarius caperatus (Chicken mushroom)

Other names for the mushroom:

Synonyms:

• Swampy;

• Chicken mushroom;

• White marsh grass;

• Rosites dull;

• Turk mushroom;

• Rozites caperatus;

• Cortinarius caperatus.

Spreading:
The chicken mushroom is a species typical primarily of forests in the mountains and foothills. In mountain coniferous forests on acidic soils, it most often grows from August to October. It is usually collected next to blueberries, low birch trees, and less often - in deciduous forests, under beech trees. Apparently, it forms mycorrhiza with these rocks. This mushroom grows in Europe, North America and Japan. It is found in the north, in Greenland and Lapland, and in the mountains at an altitude of 2 thousand 500 m above sea level.

Description:
The chicken mushroom is very similar to cobwebs and was previously considered one of them. Its rusty-brown spore powder and almond-shaped warty spores are the same as those of. However, the annular cap never has a cobweb-like veil (cortina) between the stem and the edge of the cap, but there is always only a filmy membrane, which, when torn, leaves a real ring on the stem. At the bottom of the ring there is still hanging an inconspicuous filmy remnant of the veil, the so-called cap (osgea).

The chicken mushroom is somewhat similar (mainly in the color of its fruiting bodies) to some. This is first and foremost. Both species are edible, they grow abundantly in the spring, sometimes in the summer, most often in meadows, not in the forest, on garden lawns, etc. Their fruiting bodies are smaller in size than those of the annular cap, the cap is thin, fleshy, the stem is thin , fibrous, hollow inside. The early vole has a bitter floury taste and floury smell.

Young mushrooms have a bluish tint and a waxed, later bald surface. In dry weather, the surface of the cap cracks or wrinkles. The plates are attached or free, sagging, with a somewhat jagged edge, initially whitish, then clay-yellow. The leg measures 5-10/1-2 cm, off-white, with a whitish membranous ring. The pulp is white and does not change color. The taste is mushroom, the smell is pleasant, spicy. The spore powder is rusty brown. The spores are ocher-yellow.

The chicken mushroom has a cap with a diameter of 4-10 cm, in young mushrooms it is ovoid or spherical, then flatly spread, with a color ranging from clay-yellow to ocher.

Note:
This is a very high quality mushroom that can be prepared in different ways. It tastes slightly like meat. In some countries it is even sold in markets.

Not everyone knows about mushrooms such as chickens. They are called because they have delicate taste like chicken meat. This popular name hides several types of mushrooms, most often these are ringed caps. It can also be Rosites dullus or white marshweed.

General information about mushrooms

Chickens grow both in birch groves and in the forests of central Russia. They are more often found in areas of marshy soil, among mosses, blueberry or lingonberry bushes. They ripen in early July until frost. In appearance and shape, the caps can resemble the head of a rooster with a comb, which is why they are sometimes called cockerels.

Many people mistake some types of toadstools for chicken mushrooms. The description below will help you distinguish edible specimens from poisonous ones. Edibles have the following distinctive features:

1. white coating on a convex brown cap;
2. the cap itself is smooth, there are no scales or flakes on it;
3. if the mushroom is mature, its leg must have a skirt; if it is young, it is connected to the cap with a thin film;
4. the plates that grow to the leg below are rusty or yellow.

Methods for preparing chicken mushrooms

Like any other edible mushrooms, cockerels and chickens can be fried, boiled, salted and pickled. They taste like champignons - it’s not for nothing that they are valued as a delicacy in Europe. They can be eaten as an independent snack, or added to various salads, soups, and vegetable side dishes.

There are several general rules, which should be followed when cooking:

• The most delicious part is the cap, but the stem can be full of worms, so it is better to cut it as short as possible or remove it.
• When marinating rooster and chicken, mushrooms should not be mixed with other mushrooms, since they differ greatly from them in cooking time and temperature.
• But in soups you can safely mix different types.

Marinated chicken for the winter

When pickled, these mushrooms will delight you in winter. To marinate chicken, you need to prepare the following ingredients:

Pour into a large enamel pan required quantity water, salt, add sugar, pour in vinegar. Place on the stove and bring to a boil, then reduce the heat. Wash the mushrooms, clean them from dirt, cut off the stems, leaving two centimeters. Place the cockerels in the pan along with the bay leaves.

Boil for a quarter of an hour. Turn off the heat, remove the pan from the stove, throw the contents of the pack into it citric acid. Cool for a few minutes, during which time take the required amount of clean glass jars with lids and sterilize them. Place mushrooms in jars and fill with marinade to the brim. Screw the lids on tightly.

Salting chickens: cold method

For this recipe you will need Oak barrel, which not everyone has, but the mushrooms turn out crispy and tasty . For ten kilograms of fresh roosters you need to take:

• one kilogram of table salt;
• twenty grams of sweet peas;
• thirty grams of cloves;
• a bunch of ripe dill (with seeds).

First you need to prepare the barrel. To kill all harmful microorganisms, you can use juniper or other similar herb brewed with boiling water. Divide the salt into two parts: two thirds for the first salting, the rest for the second. Place the mushrooms at the bottom of the barrel, salt them thoroughly, and place the next layer on top. Do the same with the remaining chickens. Fill the barrel with water, adding about nine centimeters to the brim.

Place a wooden circle on top and press with pressure (something heavy). Salt for a week, periodically remove the foam. After a week, drain the water and salt the mushrooms again. This time add cloves and peas to the salt. Place dill at the very bottom. Arrange the mushrooms in layers interspersed with salt. Press down on top with pressure.

The pickles will be ready only in a month and a half. The chickens will be tender and crispy, not too salty. You can safely prepare salads and other dishes with them.

Salted cockerels: a quick way

From this recipe you can learn how to quickly pickle chicken mushrooms using hot method pickling. The mushrooms turn out just as crispy and dense as in the previous one.

For salting you will need:

Mushrooms need to be washed and peeled, place in a saucepan and boil for five minutes. After this, pour out the used water and rinse the mushrooms with cold running water. Pour new water into the pan and boil the chicken again for a few minutes. All the bitterness and harmful substances will leave the mushrooms.

Boil three liters of water in a separate container, then add salt, cloves, peas and pepper. Place the mushrooms in a colander to drain all the water. Place them in salty broth. Boil for a few minutes. This way, the chickens will be saturated with salt.

Wash glass jars, dry them, heat them over steam. In each place put two cloves of garlic, a couple of rings onions and bay leaf. Pour the mushrooms along with the brine into jars and roll up the lids. Turn the jars over and leave to cool to room temperature. Then put it in the refrigerator.

Roasted cockerels

These forest gifts are no less tasty when fried. Many housewives who are not too familiar with this product are wondering how long to cook chicken mushrooms before frying. It all depends on individual taste preferences. Just keep in mind that overcooked chicken may begin to fall apart. Typically the cooking time is between five and ten minutes.

First, you need to wash the mushrooms and remove forest dirt with a sharp knife. For the batter, you can take mayonnaise, white flour, eggs, salt, and spices. Pour vegetable oil into a frying pan thin layer. When it is hot, place the chicken coated in batter there. Fry for seven minutes. Serve with brown bread, potatoes or salad.

Cockerel salad for the winter

You can roll up chickens for the winter delicious salad. To prepare this salad you need the following products:

First you need to prepare several glass jars. You can sterilize them by placing them in a large container with boiling water or using microwave. The lids also need to be heat treated. After this, prepare the mushrooms: wash and peel them and cut them into halves or three parts (depending on size).

Boil the chicken in water for fifteen minutes to remove the bitterness. Rinse in a colander with cold running water. Cut the peeled onion into cubes and fry until golden crust. Fry the tomatoes separately.

Place mushrooms, tomatoes and onions in a saucepan and add water. Cook over low heat for an hour. Then turn off the stove, place the salad in jars and roll up. Bon appetit!

In the photo there is a ringed cap mushroom

Ringed cap (Rozites Cortinarius caperatus) is popularly called “chicken”.

The name is explained very simply: the cap of the young mushroom resembles a cap, and it has a white ring on the stem. True, many other mushrooms are also very similar to caps of different styles, displayed for better viewing on stands in the shape of mushroom legs. It’s not for nothing that the top part of the mushroom is called the cap. It is more difficult to explain why people, apt with names, compared the mushroom to poultry. Maybe its taste is somewhat reminiscent of chicken. Or maybe because this mushroom is usually very clean on the outside, and almost no forest debris sticks to its cap, as if sprinkled with mother-of-pearl powder. This is the association with a neat chicken - a good owner has no place for it to get dirty.

Not everyone, even experienced mushroom pickers, knows about the high culinary merits of this mushroom. For example, the famous Belarusian naturalist writer and mushroom expert Dmitry Bespaly in his book “With a Full Basket” only mentions the existence of such edible mushroom. Many generally consider him suspicious. There are also certain reasons for this: to some extent, the cap resembles the deadly poisonous pale grebe, primarily with its ring on the stem.

That is why it is best to get acquainted with this mushroom with the help of an experienced person who has collected caps more than once and knows them well.

The mushroom is edible.

The cap is up to 3-10 cm, initially pistil-shaped, then spherical-closed and finally open, smooth, wrinkled and cracked when dry.

Experts pay attention to the peculiar coloring of the top of the cap of the ringed cap. It is necessarily yellowish, light brown in color and seems to be slightly covered with pearl dust, which is why it has a peculiar shining hue. It is distinguished from other lamellar mushrooms and from the same pale toadstool by the clayey, brownish color of the plates, lighter in young mushrooms and richer in old ones. If it seems that the plates are more gray than light brown, then it is better not to take such a mushroom at all until you learn to recognize the cap in any situation.

As can be seen in the photo, the leg of the ringed cap is long, up to 12 cm high, up to 3 cm in diameter, with a whitish ring in the form of an attached thin film:

The leg is smooth, dense, yellowish, slightly scaly above the ring, at the base with a remnant of a tuber, usually disappearing or barely noticeable.

The pulp is yellowish with a pleasant smell and taste. The cap is not inferior in taste to champignons.

It grows very abundantly in pine forests among mosses, on soil with high peat and in spruce forests on acidic soil. There they grow in large groups, although always at some distance from each other. Most often, especially in the depths of the forest, chickens reach a small size; with age, the caps become flat, with a diameter no larger than a large apple. But sometimes there are unusually many of them.

Fruits from July to October.

It differs from inedible cobwebs (Cortinarius) by the absence of an unpleasant odor and the presence on the stem of a well-developed ring with a double edge.

See what the ringed cap mushroom looks like in these photos:

How to use the cap mushroom

The ringed cap has a delicate taste. This mushroom can be used for boiling, frying, pickling and pickling.

The annular cap belongs to the fourth category of mushrooms. It is best to eat young mushrooms with caps that have not yet opened, which can be used to prepare various dishes and stored for future use in dried, salted and pickled form.

The healing properties of cap hens are also little known in Russia. But in Belarus this mushroom is valued for its healing properties. A widely known recipe for compresses for lymphadenitis is to mix dry mushrooms with honey and lard and apply to the swollen glands.

In Czechoslovakia, a decoction of these mushrooms was used to treat kidneys and remove kidney stones; in Poland, they were removed with brine hangover syndrome and taken for swelling of the extremities. There is no information in scientific medicine about the healing properties of these mushrooms.

01/30/2019 | admin |

No comments yet

Pickling chicken mushrooms

Already at the end of August and the beginning of September we are going on a mushroom hunt. And from there we proudly carry our trophies in the form of strong moss mushrooms, boletus mushrooms, elegant boletuses and aspen boletuses, black and white milk mushrooms, honey mushrooms, voles and chanterelles. All that remains is to cook them, and in winter enjoy delicious salted and pickled mushrooms. And for housewives this is a lifesaver both on holidays and on fasting days.

While we are cleaning them, there is time to think about how they will be presented: dried, pickled or salted. In this article we will talk about pickling mushrooms. There are many recipes, as well as tips for preparing them correctly.

Read in this article:

Pickling mushrooms according to unique recipes

• There are many ways to pickle mushrooms, the most beloved folk snack. First, we list which mushrooms can be salted:
• flywheel (Polish mushroom, green and red, variegated);
• white milk mushroom;
• black breast;
• loader;
• boletus;
• boletus;
• saffron milk cap;
• fox;
• russula;
• boletus;
• whitefish;
• plantain (plantain, seryanka, serushka);
• White mushroom;
• valui;
• champignon;
• honey mushrooms;
• smoothie

Tip: tubular mushrooms are considered the best for pickling, and the most delicious are salted milkweed.

For pickling, you need only strong and young mushrooms, otherwise their caps will become flabby and tasteless when cooked, and the crunch will be lost.

Mushroom sorting

Mushrooms should be sorted by type, because each of them is soaked, boiled and salted in its own time. If loading into barrels (containers) is supposed to be done together, then this should be done after preliminary preparation.

Cleaning mushrooms

Mushrooms are cleaned of dirt and damage is removed. Afterwards they are washed under running water, especially in the middle recesses of the caps. If the mushroom is lamellar, then separate the stem from the cap. Dirt between the plates can be easily cleaned with a toothbrush. Remove the skin from butter and russula.

Soaking mushrooms

You need to soak mushrooms that contain milky juice (for example, milkweeds). The time needed for soaking depends on the degree of mushroom bitterness (acidity).

Russula and saffron milk cap are not soaked. White milk mushroom- 24 hours (small ones don’t need to be soaked). Volnushka - 24–35 hours. Black milk mushroom, valui, white milk, violin, smoothy, underwood - from 48 hours. Water changes 3 times in 24 hours. Some people change it every 4 hours. And so that the mushrooms do not turn sour when soaking, add salt per 1 liter - 10 g or 2 g of citric acid. But this precaution is not a reason to change the solution. After the soaking process is completed, the mushrooms need to be rinsed again.

How to pickle mushrooms for the winter. Types of salting

After pre-processing, we begin to salt the mushrooms. But first, let's talk about the types of pickling.

Dry pickled mushrooms

The method is less labor-intensive and most convenient. But it is applicable for russula, saffron milk caps, when they are not soaked, and russula, nigella, smoothies with preliminary soaking.
Ryzhiki belong to the first category of mushrooms that are eaten even raw. For dry pickling, this is the best option. This method is also good for russula (except for pungent russula). They won't do any harm and are very tasty.

Tip: remove the skin from the russula cap, it is bitter.

Mushrooms are placed in rows in a container, so that the caps are at the bottom. Each row is sprinkled with salt: 1 kg - 40 g. At the end, the top row is covered with a natural clean cloth and a wooden circle is placed on top, which is pressed down with pressure (boiled stone, jar of water). Please note that metal or limestone bending is unacceptable. After about three days, the mushrooms will settle. Then you can add new rows (plant new mushrooms). If there are no more mushrooms, then the ones that have settled are ready to be transferred to jars and stored in the cellar or refrigerator. After 10 days they can be eaten.

Cold pickled mushrooms

Method for salting mushrooms without cooking ( heat treatment). In this case, the milkweeds need to be soaked and the others boiled.

Spices to taste are placed at the bottom of the container: laurel, cherry, horseradish, oak, currant leaves, garlic, dill, cumin, cloves, pepper. It is not recommended to add a lot of spices, so as not to interrupt the taste of the mushrooms themselves. Some consider this unnecessary, especially for valuevs, milk mushrooms and saffron milk caps. I lay them out with their caps down and sprinkle with salt: 50 grams of salt per 1 kilogram. Cover the top with a cloth and put pressure on it.

Advice: if the juice released from the mushrooms does not completely cover them, increase the weight of the oppression or add a saline solution: 20 grams of salt per 1 liter of water. White mushrooms and milk mushrooms are considered ready after a month and a half, saffron milk caps after two weeks, and valui after two months. This is after the last bookmark. Mushroom pickles should be stored in a cellar or refrigerator.

You can lay spices in rows and sprinkle table salt, then fill with cold water (boiled). The mushrooms should be completely covered with brine, and pressure should be placed on top. When they settle, the container is transferred to the cold.

How to salt milk mushrooms in Altai style

For 10 kg of milk mushrooms take 400 g of table salt, 40 g of dill, 20 g of grated horseradish root, 40 g of garlic, 40 pcs. allspice peas, 10 pcs. bay leaf. Cleaned milk mushrooms are soaked for three days, topped with herbs and spices and filled with salt brine. Press down under pressure and incubate for up to 40 days.

Hot pickled mushrooms

Tubular and plastic mushrooms are good for this kind of pickling. Preparation and processing are standard. Lamellar mushrooms need to be cut off, and if the caps are large, then cut them. All milkweeds need to be soaked. Then boil them by transferring them to boiling water with salt: 50 g of salt per liter. From the moment of boiling there is a certain cooking time:

1. 15 minutes. – boletus, porcini mushroom, moss mushroom, boletus, butterdish.
2. 10–15 min. – volushka, russula, and champignons.
3. 10 min. – load and load.
4. 30 min – honey mushrooms.
5. 35 min. – valui.
6. 15–20 min. - fox.
7. Pour boiling water over 3 times - saffron milk caps.

To find out if the mushrooms are ready, you need to pay attention to the fact that they have settled and to the broth, which should be transparent. If the mushrooms are cooked correctly, they will remain elastic and strong. They need to be allowed to cool, and then put into containers, sprinkled with coarse table salt (3% by weight), herbs and spices. Then pour in the broth. Many people pour it on top sunflower oil. Such mushrooms are eaten after a month and stored in a room with a temperature of 0 - +4 ºС (basements, cellars).

Recipe: mushrooms – semi-finished product

A semi-finished mushroom product is prepared from boletus or honey mushrooms, porcini mushrooms, aspen or oak mushrooms, boletus or moss mushrooms. Or you can make an assortment. For 1 kg of mushrooms, take 60 g of salt, you will need a glass of water. Place mushrooms in salted boiling water and cook for ten minutes. Place the broth in steamed containers and add a little boiled water. vegetable oil. Cover with paper and tie. If necessary, you can stew, fry, marinate such a semi-finished product, prepare soups and main courses.

How to store salted mushrooms

As a rule, salted mushrooms are stored where the temperature ranges from 0 to +3 – +4 ºС. They must not be allowed to freeze, otherwise they will lose their taste and begin to crumble.

At elevated temperatures from + 6 ºС, the workpiece will sour and become moldy. The brine should cover the mushrooms well. Add boiled water if it evaporates.

If mold appears, replace the fabric or wash and boil the old one. The oppression and circle are washed and doused with boiling water several times. Boiled sunflower oil added to the brine, creating a protective film, can protect mushrooms from mold.

Blanch the butter for 3 minutes in boiling water with the addition of salt and lemon (a liter of water - 20 g of salt and 2 g of citric acid). Then the skin can be easily removed from the caps.

Add to salted mushrooms Horseradish (leaves and roots) provides both a spicy pungency and protection against souring. Currant leaves and twigs - a pleasant aroma, and cherry and oak give the mushrooms crispness and strength.

Do not add spices to milk mushrooms, milk mushrooms, saffron milk caps and mushrooms, they will drown out the aroma of mushrooms.

Mushrooms will become heavier after soaking, take this into account when calculating salt.

You cannot pickle mushrooms in clay pots and use galvanized tin utensils for this purpose. At the dachas and personal plots- these are wooden barrels and tubs (not made from aspen), but in the city the best option There will be enamel dishes or glass jars.

The weight of pressure on a 50-liter barrel filled to the top with mushrooms is from 8 to 10 kg.

Before serving the mushrooms, they need to be soaked, or at least washed, and then fried.

You can prepare soups and sauces from a decoction of boletus, porcini mushrooms, and boletus mushrooms boiled by half. Store bottled in the refrigerator.

“And before, the hostess would bring a bowl of salted, aromatic milk mushrooms from the cellar. There were still pine needles on them. She washed it with cold water, cut it into pieces with a transparent onion and sunflower oil on a platter and brought it to the table. Seeing such a thing made my heart skip a beat... There is nothing tastier than salted milk mushrooms, what’s the matter with meat!” And with mushrooms there are also pickled cucumbers in the “Cooking” section.

Source: lediplus.ru

Chicken mushrooms are so named not because of their external resemblance to this bird, but because they have a similar taste when cooked in certain ways. Despite not being the most beautiful appearance, they have wonderful taste qualities. You can cook from them mushroom solyanka, soups. To prepare for the winter, methods of drying, pickling, salting, and stewing are used. Before cooking, the chickens must be collected. The difficulty is that they look like an inedible member of the spider web family.

Chicken mushrooms are named so not because of their external resemblance to this bird, but because they have a similar taste

The row is gray or streaked - under these names in the dictionaries there is a description of the chickens.

In the dialects of different regions there are other names:

• Greenfinches;
• Gray Sandpiper;
• Greenbacks;
• Cockerels.

Some of its varieties, indeed, over time acquire a resemblance to a cockscomb. These include gray sandpipers; in old mushrooms, the cap rises in a wave and resembles a cockscomb; it does not have a round shape. It is found mainly in sandy soils of pine forests.

In mixed forests, other subspecies predominate. Their caps are round, resembling an umbrella. The peculiarity of the cap is that its edges diverge as it grows, and the lamellar part protrudes outward. You can distinguish them from cobwebs by the “skirt” on the leg. Spider webs do not have it, and even in cockerels it disappears over time. As the leg grows, the skirt becomes tight, it breaks, forming a kind of ring on the leg.

Attention! It is better to collect chickens for the first time under the supervision of a mushroom picker who knows them.

Collecting chickens (video)

Salting for the winter

The main disputes between housewives are about the method of preparing forest gifts for the final stage of cooking. Some insist that it is necessary to boil them in three waters, while other housewives cook without skipping the cooking process altogether.

The main indication for boiling cockerels is the contaminated area where they were collected.

The main disputes between housewives are about the method of preparing forest gifts for the final stage of cooking

Like any mushrooms, greenfinches accumulate in their bodies all types of contaminants that are found in the soil and air. It is generally not recommended to collect mushrooms near roads and factories, but there are practically no such places left in the European part of the country. In this regard, the question arises of how long to cook them.

Pickled beets: 5 recipes for every taste

Cooking time

The closer to the roads the mushrooms grow, the longer they need to be cooked. This lies not so much in the time of heat treatment, but in the number of times the water is replaced.

Mushrooms collected in mixed forests need to be boiled 3 times for 5 minutes.

Sand can get stuck between the plates so that it does not grind on the teeth in ready dish, the water needs to be changed 5 or even 7 times.

The closer to the roads mushrooms grow, the longer they need to be cooked

Mushrooms collected away from roads and industrial facilities can be avoided by being boiled, but you can immediately start frying or stewing a dish that contains these mushrooms.

Royal salting

Sand is better removed from mushrooms in cold water under pressure. With this method of preparing mushrooms for pickling, harmful substances are also removed from them. But you can try the first mushrooms no earlier than in 40 days. It’s better to cook them in an oak barrel.

Ingredients:

• Mushrooms – 10 kg;
• Salt – 1 kg;
• Sweet peas – 30 g;
• Cloves – 20 g;
• Several stems of dill with umbels of seeds.

Sand is better removed from mushrooms in cold water under pressure

Cooking method;

1. Steam the barrel with juniper to destroy all microorganisms.
2. Place the washed mushrooms in a barrel, salting each layer with a portion of salt. A third of all the salt should be left for re-salting.
3. Fill the contents of the barrel with cold water;
4. Cover the top with two wooden semicircles.
5. Place a heavy stone on top, calcined in fire and steamed with juniper.
6. Throughout the week, it is necessary to remove the foam that has formed on top.
7. After a week, the water is completely drained. It is replaced with a new one. When re-watering the mushrooms, you need to add sweet peas, cloves and dill.
8. The barrel must be rinsed before refilling. Dill is placed at the bottom.
9. The mushrooms are also added in layers, only this time there will be three times less salt.
10. The barrel is covered with a wooden lid, consisting of two parts, on top of which oppression is also laid.
11. The workpiece must be moved to a cool cellar or pantry.

After a month and a half, you can eat mushrooms. They will be crispy and not very salty. If the first water is not drained, then the workpiece will contain bitterness.

Fast way

Not only mushrooms pickled in cold water can be crispy and dense. Way hot salting with oak leaf is effective, but faster. In addition, you don’t have to think about where to put the blanks.

How to cook russula: simple recipes for the winter

For cooking, it is better to take 0.5-1 liter jars and metal lids for sealing.

Products you will need:

• 3 liters of water;
• 150 gr. salt;
• 4-5 pcs. sweet pea;
• 2-3 pcs. carnations;
• 8-10 black peppercorns;
• 1 bay leaf for each jar;
• 3-4 cloves of garlic (in each jar):
• 2-3 onion rings.

Not only mushrooms salted in cold water can be crispy and dense

Cooking method:

1. Cleanly washed and free of dirt mushrooms must be filled with water and boiled for 5 minutes.
2. Drain the water, add fresh water, and repeat the procedure.
3. During the last boiling of the mushrooms, 3 liters of boiling water must be placed on the adjacent burner.
4. Salt, peppers and cloves are added to boiling water. You can immediately transfer the mushrooms that have been squeezed out of excess water with them.
5. The chickens also need to be boiled in salted brine for 5 minutes so that they are salted.
6. Peeled garlic cloves, onion rings or half rings, and bay leaves are placed in clean jars.
7. Immediately after turning off the gas, the mushrooms are placed in jars along with the brine.
8. The jars are rolled up with lids. They should cool at room temperature, after which they should be put in the refrigerator.

Advice! It is better not to boil the bay leaf, otherwise the brine will be bitter and not aromatic.

Pickled greenfinches

It is necessary to marinate mushrooms so that neither salt nor vinegar interrupts their taste, but rather emphasizes it.

Ingredients of the marinade:

• 1 liter of water;
• 1 dessert spoon of salt;
• 1 dessert spoon of granulated sugar;
• 2 dessert spoons of table vinegar 4.5%;
• Half a glass of vegetable oil;
• Sweet peas – 2 pcs;
• Zira – 8-12 grains;
• Rosemary – 8-12 grains.

Attention! Zira and rosemary give a delicate aroma. If necessary, they can be replaced with caraway seeds or dill. The dish will acquire a different flavor, it will be brighter, but no less original.

Cooking method:

1. Washed mushrooms are boiled in two waters. The liquid is drained after boiling mushrooms in it for 5 minutes.
2. The marinade is prepared in a smaller saucepan, but the last stage of cooking the mushrooms requires that the boiled mushrooms be placed in it along with the marinade.
3. After the water boils, spices are added to make the brine moderately spicy. Vinegar is added last.
4. The chickens are placed in a colander, washed with additional running water and placed in a pan with marinade.
5. After the marinade with mushrooms boils, the gas is turned off.
6. The hot product is placed in jars and covered with lids.
7. Once cooled at room temperature, the jars are stored in a refrigerator or a concrete pit in the garage.

Attention! If mold has formed inside a jar of mushrooms during storage, it is better to throw it away to avoid poisoning.

Experienced housewives often stock up for the winter by storing fruits and vegetables in jars. The most favorite winter preparation is mushrooms. They are versatile in cooking, great in salads, soups, meat dishes and, of course, for a snack. One of the varieties suitable for pickling is chicken mushrooms. Inexplicable, but true: for some reason, this particular species is unreasonably not valued by mushroom pickers in pickled form. They are also edible, like many others, and taste like champignons. In European countries, this mushroom is generally considered a delicacy.

One of the varieties suitable for pickling are chicken mushrooms

Chickens are edible gifts of the forest that grow in conditions of high humidity. The ideal collection time is from August to October. In short, it is a light yellow or pink mushroom with a bell-shaped cap, the flesh is dense.

Description of main parts:

1. Hat. In a young plant it has the shape of a hemisphere, with drooping and slightly curled edges. Color matte white or silvery white. An adult plant has a flat-convex cap with a hump, the edges are raised up. If the climate is very dry, the cap cracks. Diameter from 5 to 12 cm.
2. Leg. Its height reaches 12 cm in height and up to 3 cm in thickness. It has a cylindrical shape, slightly thickened at the very bottom. Has a film membrane.
3. Pulp. Fibrous, dense, slightly watery, white in color, similar in taste to champignons. Has no particular odor and is prone to worms.

Chicken mushrooms are also known by other names:

• ringed cap;
• Turk;
• cap;
• gray sandpiper;
• greens;
• greenfinches;
• cockerels;
• Rosites dull;
• white marshweed.

Cockerel and chicken mushrooms (video)

How long to cook chicken mushrooms before harvesting

There are a lot of disputes among housewives about how long to cook a ringed cap. Some argue that it is necessary to cook, changing the water three times, others insist that these mushrooms do not need to be cooked at all. In fact, the main requirement for boiling cockerels is a contaminated collection area.

Like any other mushroom, the caps, like a sponge, absorb all the dirt from the soil and their environment. Therefore, it is not recommended to collect near roads and factories. The closer the cockerel grows to the roadway, the longer it needs to be boiled, and the procedure does not depend on the duration of cooking, but on the number of times the water is changed.

There are a lot of disputes between housewives on the topic of how long to cook a ringed cap

If you collected caps in a mixed forest and decided to pickle them, it will be enough to change the water 3 times, boiling the mushrooms for 5 minutes.

If they were collected in an ecologically clean area, far from factories and roads, they do not need to be cooked at all.

In the case of pickling, the situation is a little different; here the ringed cap will need to be boiled for 20 minutes, and then a couple more minutes. in the marinade.

How to pickle cockerels

Quick hot salting

The preparation turns out crispy and dense, moderately salty.

Products:

• 5 kg of cockerels;
• 160 gr. salt;
• 8 pcs. black pepper;
• 4-8 pcs. fragrant;
• 3-6 buds of cloves;
• 3-5 laurel leaves;
• 6-11 cloves of garlic;
• 1 onion;
• 3 liters of water.

The product turns out crispy and dense, moderately salty

Salting method:

1. Wash and clean the mushrooms, pour clean water into a saucepan, and boil for 5 minutes.
2. Drain the broth, pour in clean water, and cook again for 5 minutes.
3. Place the cooked mushrooms in a colander. Let it drain.
4. Separately, place a pan with 3 liters of water on the stove, add salt, all spices except laurel, and mushrooms.
5. Cook the caps in the brine for another 5 minutes.
6. Place 2 cloves of garlic in each jar prepared in advance, 2-3 onion rings and 1 bay leaf.
7. Immediately after boiling, distribute into jars and fill with marinade.

Roll up the lids, let cool in the room, and store in the cold.

Tsar's cold salting

The ringed cap can become dense and crispy not only after hot salting, but also after cold salting. An oak barrel is used for salting.

Products:

• 10 kg of mushrooms;
• 1 kg rock salt;
• 20 gr. carnation flowers;
• 30 gr. allspice;
• several dill umbrellas.

A dense and crispy ringed cap can be obtained not only after hot salting

Salting method:

1. We steam the container for pickling (barrel) with juniper, this will help kill all microorganisms.
2. Wash the mushrooms, clean them, place them in a barrel in layers, sprinkle each layer with salt. We leave 1/3 of the total volume of salt for re-salting.
3. Pour into a barrel cold water, cover with a lid on top, press down with a weight.
4. Within a week, remove the foam that forms on top.
5. After 7 days, drain all the water, rinse the container, and add new water. When re-stacking, we also lay the mushrooms in layers, sprinkling them with salt, and add pepper, cloves and dill.
6. Cover the barrel again with a lid and press down with a weight.
7. Move to a cold place, pantry/basement.

The preparation can be eaten after 40-45 days.

Chicken salad for the winter

Wonderful winter salad made from mushrooms will decorate any ordinary and festive table. The vegetables taste well and complement each other.

Products:

• 1.5 kg chickens;
• 500 gr. Luke;
• 1 kg tomato;
• 2 tbsp. l. salt;
• 5 pieces. black pepper;
• 3 laurels;
• 60 ml vegetable oil (for frying);
• 2.5 liters of water.

Preparation progress:

1. We wash, dry and sterilize the lids and jars for the preparation.
2. We clean, wash, and sort the mushrooms by size. Cut large ones into several pieces.
3. Bring the water to a boil, cook the mushrooms for a quarter of an hour after boiling. We put it in a colander.
4. Peel the onion, cut into large cubes, and fry.
5. In a separate pan, fry the tomatoes cut into slices.
6. Place in a saucepan boiled mushrooms, add 500 ml of water, fried vegetables, spices, salt.
7. Simmer under the lid over low heat for 60 minutes, stirring so as not to burn.

Divide the finished salad into jars and roll up. We wrap the jars warmly, let them cool completely, and put them away for storage.

Greenfinch in spicy marinade

Thanks to the spices, the mushrooms in this recipe are very aromatic with a pleasant spicy taste.

Products:

• 3 kg of greenfinches;
• In the marinade for 1 liter of water:
• 2.5 tsp. 4.5% acetic acid;
• 1 tsp. Sahara;
• 1 tsp. salt;
• 175 gr. sunflower oil;
• 2 pcs. allspice;
• 8-13 cumin seeds;
• 8-13 rosemary seeds.

Thanks to the spices, the mushrooms in this recipe are very aromatic with a pleasant spicy taste.

Marinating method:

1. Traditionally, we clean, wash the forest products, and cook in two waters for 5 minutes. Place in a colander and rinse with clean water.
2. We make the brine. Pour a liter of water into a saucepan, bring to a boil, add all the spices, vinegar and mushrooms.
3. As soon as the marinade with mushrooms boils, turn off the heat.
4. We put the preparation into jars, fill it with marinade, and roll it up.

After cooling completely, put it in a cool place.

Pickled ringed caps

The recipe is simple and does not take much time to prepare. Ready mushrooms are quite crispy and flavorful.

Products:

• 5 kg caps;
• 300 gr. table salt;
• 3-5 peas each of black and allspice;
• 2-3 leaves of horseradish;
• 8-10 cm of horseradish root;
• 3 tsp. mustard seeds;
• 3 tsp. dill seeds

Preparation progress:

1. We clean the mushrooms, wash them, and boil them in salted water. Sprinkle 1 tbsp per liter of water. l. salt. Boiled mushrooms pour into a colander, rinse with water, and let drain.
2. Mix the prepared caps with the remaining salt and all the spices.
3. Place horseradish leaves at the bottom of the pan/bucket, pour out the mushrooms mixed with spices and peeled horseradish root and cut into several pieces.
4. Cover the container with gauze folded in several layers, a flat plate along the diameter and press down with pressure.

In 5-10 days pickled mushrooms transfer to jars and close tightly. Store in the refrigerator or basement.

How to pickle row mushrooms (video)