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

Region

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

Status

: regional colloquial.

Name motivation

, probably, according to the wavy-lobed shape of the edges of the cap of the old mushroom, resembling a cockscomb.

Synonyms: podzelenka, gray sandpiper

Description of cockerels

Some of its varieties, indeed, over time become similar to a cockscomb. These include gray sandpipers, in old mushrooms the hat rises in a wave and resembles a cockscomb, it does not have a rounded shape. It occurs mainly in sandy soils of pine forests.

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

fungus spread

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-coniferous litter; late mushroom growing before and after frost.

Hen

- an edible mushroom from the genus of rows - green row (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, photos and descriptions of which are 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 mushrooms. The scientific name is a ringed cap, but in different regions the mushroom bears the names of a bog (marsh) and a Turk. Sometimes rows are called chickens, but in this case we will not talk about them.

How to pick chicken mushrooms

Ringed caps should be collected only by experienced mushroom pickers, who can distinguish them from very similar in appearance, but poisonous cobwebs. The cap of a young mushroom has a rounded 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 hat is about 4 cm, as it grows, it can reach 8-10 cm.

Description of the mushroom

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

If you turn over the plucked mushroom and look under the hat, you can see thin plates of the spore apparatus adhering to the stem. In a young fruiting body, they have a white or yellowish color (Fig. 2). After the cap opens, the plates turn yellow, and when ripe, the spores acquire an ocher (rusty) hue. The spore powder has the same color and leaves rust-like marks on the hands. The color of the plates serves as another sign that makes it possible to distinguish the ringed cap from poisonous counterparts similar to it.

The surface of the mushroom cap has fine wrinkles and is covered with a light bloom resembling flour or pearl 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, 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 like scaly.

Region

: Latvia; south-east of Belarus (Gomel and others), Bryansk region, Perm.

Status

: regional colloquial.

Name motivation

, probably for the taste of the cooked mushroom.
Fixation in dictionaries: Not fixed in this value.
Synonyms: green, green.

The ringed cap (lat. Rozites caperatus), popularly referred to as a hen or cockerel, is undeservedly ignored even by the most experienced mushroom pickers. This unsightly fungus from the cobweb family evokes associations with toadstools, and does not seem appetizing. But if cooked properly, it tastes exactly like a bird. That is why these mushrooms are called cockerels or hens.

What else is it called?

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

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

• white swamp;
• cap;
• greenfinch;
• gray sandpiper;
• greenery.

It happens that his name is "gray row", but he does not belong to their family. From a real gray row, it differs in color and structural features of the legs.

Features of cockerels

Chickens, indeed, are somewhat reminiscent of grebes. They are just as fragile and fragile. In order not to get grebes instead of delicious cockerels, you need to know the exact description of the fungus:

1. Hat. This is the most noticeable part of the cockerels, so it is worth studying it in detail. The cap is ringed, from a young age, the cap is round, shaped like an egg. The edges are slightly curled down. The color is slightly brownish - similar to the shades of chicken eggs. The diameter of the cap in young fungi is 5 cm, in old ones - 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 first light yellow. As the betta grows, the plates darken. In old mushrooms, they are rusty or light brown in color. The top of the cap is dotted with cracks and covered with a slight whitish coating.
2. Leg. The chicken is the most common. It reaches 12 cm in length. Thickness - up to 3 cm. Shape - cylindrical. Below - a slight thickening. There is a film membrane. The lower part is smooth, at the top - a slight coating. Color - light yellow.
3. Pulp. Its taste is similar to mushrooms. Has a fibrous structure. Thick but somewhat watery. Color - white. Often affected by worms.

Experienced mushroom pickers talk on the video about the features of the ringed cap - how it looks, where it grows, what 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 blueberries;
• next to a low birch;
• under the beeches;
• in deciduous forests.

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

Growth area - Europe, North America, Japan. Cockerels, as we see, "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 whole colonies. This mushroom is widely distributed in the forests of Belarus, in Russia it can be found in swampy areas.

The mushroom is ready for harvest from early July until frost. Knowing the love of the cap for acidic soils, it is necessary to look for it in swamps and blueberries. Cockerels grow in colonies, so they are tempting prey - you can quickly pick up a full basket.

Who can be confused?

Chickens can be confused with inedible mushrooms:

• Fly agaric. Cockerels are distinguished from them by a powdery coating on the hat and the ocher color of the spores. Amanitas have white scales and spores.
• Lilac cobweb, as well as other representatives of this family, in which there are many poisonous species. Chickens differ from them in 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 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 underestimated, but in Europe it is considered a delicacy and even grown artificially.

It is not for nothing that this mushroom is called such tender product names - chickens and cockerels. The ringed cap is not only edible, but also versatile - it can be cooked in any way. Chickens are ranked in the 4th food category, which indicates their low nutritional value.

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

Growing cockerels

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

Growing on stumps

For cultivation, most often, stumps left after felling trees are used. Growing order:

1. First you need to get spores. Hats of ripe cockerels are placed on a sheet of paper - so that the spores get enough sleep. Pour the resulting seed into a small container with water.
2. Water with spores is poured onto stumps.
3. From time to time the stumps are watered.

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 cockerels that have grown on them. Take "seed" in the area where the hens grow in colonies. Methods of infection with fragments of stumps with mycelium:

• Cavities are made in the infected stumps - grafting wood is laid there.
• The material with mycelium can also be fixed at the end of the stumps with nails. And in order to retain moisture, the grafting mycelium is covered with spruce paws or pieces of moss.

You can grow chickens in this way during the entire growing season. Unless in the heat and drought you should not hope for a harvest. The mushroom grows best in spring and summer. Amateur mushroom growers say that caps grow on infected material for 5-8 years.

Growing on chocks and wood waste

Caps can also be grown:

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

Petushki is a delicacy that deserves the attention of mushroom gourmets. Behind the unpresentable view lies an amazingly delicious mushroom, which in the food rating can easily stand next to champignons and porcini mushrooms.

Systematics:

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

Other names for mushroom:

Synonyms:

• Swamp;

• Mushroom chicken;

• Bolotnik white;

• Rosites is dull;

• Turk mushroom;

• Rozites caperatus;

• Cortinarius caperatus.

Spreading:
The chicken mushroom is a species typical primarily for forests on the mountains and in the foothills. In mountain coniferous forests on acidic soils, it grows most often from August to October. It is collected, as a rule, next to blueberries, low birch, less often - in deciduous forests, under beech. 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 2,500 meters 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, a ringed cap never has a cobweb veil (cortina) between the stem and the edge of the cap, but there is always only a membranous membrane, which, when torn, leaves a real ring on the stem. At the bottom of the ring there is still an inconspicuous filmy remnant of the veil, the so-called hood (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 profusely in spring, sometimes in summer, most often in meadows, and not in the forest, on garden lawns, etc. Their fruiting bodies are smaller than those of the annular cap, the hat is thin, fleshy, the leg is thin , fibrous, hollow inside. The early vole has a bitter floury taste and a floury smell.

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

Mushroom chicken has a hat with a diameter of 4-10 cm, in young mushrooms it is ovoid or spherical, then flatly prostrate, in color from clay yellow to ocher.

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

Not everyone knows about mushrooms like chickens. They are called because they have a delicate taste, like chicken meat. Under this popular name, several types of mushrooms are hidden, more often they are ringed caps. It can also be dull rosites or white bog.

General information about mushrooms

Chickens grow both in birch groves and in the forests of central Russia. They are more common in places of swampy soil, among mosses, blueberry or lingonberry bushes. They ripen in early July until frost. In appearance and shape, the hats 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 distinguish edible specimens from poisonous ones. Edibles have the following distinguishing features:

1. white coating on a convex brown hat;
2. the hat itself is smooth, there are no scales or flakes on it;
3. if the mushroom is an adult, it must have a skirt on its leg, if it is young, it is connected to the hat with a thin film;
4. plates that adhere to the stem at the bottom of a rusty or yellow color.

Methods for cooking chicken mushrooms

Like any other edible mushrooms, cockerels and chickens can be fried, boiled, salted and pickled. To taste, they resemble champignons - it is 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, vegetable side dishes.

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

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

Marinated chicken for the winter

Pickled, these mushrooms will delight you in the winter. To marinate chickens, you need to prepare the following ingredients:

Pour the right amount of water into a large enameled saucepan, salt, add sugar, pour vinegar. Put on the stove and bring to a boil, then reduce the heat. Rinse the mushrooms, clean them of dirt, cut off the legs, leaving two centimeters each. Place the roosters in the pot along with the bay leaves.

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

Salting chickens: cold way

For this recipe, you will need an oak barrel, which not everyone has, but the mushrooms are crispy and tasty. . For ten kilograms of fresh cockerels 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 brewed with boiling water or another similar herb. Divide the salt into two parts: two-thirds - for the first salting, the rest - for the second. Place the mushrooms on the bottom of the barrel, salt them well, put the next layer on top. Do the same with the remaining chickens. Fill the barrel with water, not topping up about nine centimeters to the brim.

Put a wooden circle on top and press it with oppression (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 the dill at the very bottom. Mushrooms lay out in layers interspersed with salt. Press down on top.

The pickle will be ready only in a month and a half. Chickens will turn out tender and crispy, not too salty. You can safely cook salads and other dishes with them.

Salted roosters: a quick way

From this recipe, you can learn how to pickle chicken mushrooms quickly using hot method salting. Mushrooms are just as crispy and dense as in the previous one.

For salting you will need:

Mushrooms need to be washed, cleaned, put in a saucepan and boil for five minutes. After that, pour out the used water, rinse the mushrooms with cold running water. Pour new water into the pan and boil the chickens again for a few minutes. All bitterness and harmful substances out of the mushrooms.

Boil three liters of water in a separate container, then throw salt, cloves, peas and pepper into them. Throw the mushrooms in a colander so that all the water from them is glass. Place them in salty broth. Boil for a few minutes. Thus, the chickens are fed with salt.

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

Fried roosters

No less tasty are these forest gifts fried. Many housewives who are not too familiar with this product are wondering how much to cook chicken mushrooms before frying. It all depends on individual taste preferences. One has only to take into account that overcooked chickens can begin to fall apart. Typically, the cooking time is five to ten minutes.

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

Cockerel salad for the winter

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

First you need to prepare a few glass jars. You can sterilize them by placing them in a large container of boiling water or using microwave oven. Lids also need to be heat treated. After that, prepare the mushrooms: washed and peeled, cut into halves or into three parts (depending on size).

Boil chickens in water for fifteen minutes to get rid of bitterness. Rinse in a colander with running cold water. Cut the peeled onion into cubes, fry until golden brown. Separately fry the tomatoes.

Put mushrooms, tomatoes and onions in a saucepan, pour water. Boil on low heat for an hour. Then turn off the stove, and place the salad in jars, roll up. Bon appetit!

In the photo, the mushroom Cap is ringed

Ringed cap (Rozites Cortinarius caperatus) is popularly referred to as "chicken".

The name is explained very simply: the cap of a young mushroom resembles a cap, and it has a white ring on its stem. True, many other mushrooms are also very similar to caps of various styles, put up for better viewing on coasters in the form of mushroom legs. No wonder the upper part of the mushroom is called the cap. It is more difficult to explain why people, apt for names, compared the mushroom with poultry. Maybe it tastes a bit like chicken. Or maybe because this mushroom is usually very clean on the outside, forest rubbish almost does not stick to its hat, as if sprinkled with mother-of-pearl powder. Here is the association with a neat chicken - a good owner has nowhere to get dirty.

Not everyone, even experienced mushroom pickers, is aware of the high culinary merits of this mushroom. For example, the well-known Belarusian naturalist writer and expert on mushrooms Dmitry Bespaly in his book “With a full basket” only mentions the existence of such an edible mushroom. Many even consider it suspicious. There are certain reasons for this too: to some extent, the cap resembles a deadly poisonous pale grebe, primarily with its ring on the leg.

That is why it is best to get acquainted with this mushroom with the help of an experienced person who collects caps not for the first time and knows them well.

The mushroom is edible.

Cap up to 3-10 cm, at first pistillate, 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 radiant shade. It distinguishes it from other agaric mushrooms and from the same pale toadstool by the clayey, brownish color of the plates, which is lighter in young mushrooms and saturated in old ones. If it seems that the plates are rather 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 you can see 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 even, dense, yellowish, slightly scaly above the ring, at the base with the remnant of the 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-moor peat and in spruce forests on acidic soil. There they grow in large companies, 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 hats become flat, with a diameter no larger than a large apple. But sometimes there are unusually many of them.

Fruiting from July to October.

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

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

How to use the cap mushroom

The ringed cap has a delicate taste. You can use this mushroom for cooking, frying, pickling and pickling.

The ringed 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 harvested for future use in dried, salted and pickled form.

The healing properties of chicken caps 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 swollen glands.

In Czechoslovakia, kidneys were treated with a decoction of these mushrooms and stones were removed from the kidneys; in Poland, they were removed from them with brine hangover syndrome and taken for swelling of the extremities. In scientific medicine, there is no information about the healing properties of these mushrooms.

01/30/2019 | admin | No comments yet

Salted chicken mushrooms

Already at the end of August and from the beginning of September we are going to mushroom hunting. And from there we proudly carry our trophies in the form of strong mossiness mushrooms, mushrooms, elegant boletus and boletus, black and white mushrooms, honey mushrooms, volnushki and chanterelles. It remains only to cook them, and in winter enjoy delicious salted and pickled mushrooms. Yes, and for hostesses, this is a lifesaver both on holidays and on fasting days.

While we clean them, there is time to think in what form they will be presented: dried, pickled or salted. In this article we will talk about salting mushrooms. There are many recipes, as well as tips for their proper preparation.

Read this article:

Salted 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 breast;
• black breast;
• yellow breast (scraper, yellow wave);
• loading;
• boletus;
• boletus;
• camelina;
• fox;
• russula;
• boletus;
• whitefish;
• podoreshnik (plantain, seryanka, serushka);
• White mushroom;
• valui;
• champignon;
• honey mushrooms;
• smooth.

Tip: tubular mushrooms are considered the best for salting, and the most delicious is salted lactic.

For salting, only strong and young mushrooms are needed, otherwise their hats will become flabby and tasteless during cooking, and the crunch will be lost.

mushroom sorting

Disassemble the mushrooms by type, because each of them is soaked, boiled and salted in its own time. If the laying in barrels (tare) is supposed to be joint, then this should be done after preliminary preparation.

mushroom cleaning

Mushrooms are cleaned of dirt, damage is removed. Then they are washed under running water, especially in the middle recesses of the hats. If the mushroom is lamellar, then the stem is separated from the cap. Between the plates, the dirt is easily cleaned with a toothbrush. Remove the skin from butter and russula.

Soaking mushrooms

It is necessary to soak mushrooms containing milky juice (for example, milkers). The time it takes to soak depends on the degree of mushroom bitterness (acidity).

Russula and camelina are not soaked. white mushroom- 24 hours (small ones can be left unsoaked). Volnushka - 24–35 hours. Black milk mushroom, valui, whitefish, violinist, smooth, under-thickness - from 48 hours. Water is changed 3 times in 24 hours. Some change it every 4 hours. And so that the mushrooms do not sour during soaking, salt is added 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 over, the mushrooms need to be rinsed again.

How to pickle mushrooms for the winter. Types of salting

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

Dry pickled mushrooms

The method is less time consuming and the most convenient. But it is applicable for russula, saffron milk mushrooms, when they are not soaked, and pods, blackies, smoothies with preliminary soaking.
Mushrooms belong to the first category of mushrooms, which are eaten even raw. For dry salting, this is the best option. This method is also good for russula (except burning russula). They will not bring harm, but are very tasty.

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

Mushrooms are placed in rows in a container, so that the hats 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 oppression (boiled stone, a jar of water). Note that metal or limestone oppression is unacceptable. After about three days, the mushrooms will settle. Then you can report new rows (make a bookmark of new mushrooms). If there are no more mushrooms, then settled, they are already ready to be transferred to jars and stored in a cellar or refrigerator. You can eat them after 10 days.

Cold pickled mushrooms

The method of salting mushrooms without cooking (heat treatment). At the same time, milkers need to be soaked, while others should be boiled.

Spices are placed at the bottom of the container to taste: leaves of laurel, cherry, horseradish, oak, currant, garlic, dill, cumin, cloves, pepper. It is not advised to put a lot of spices so that the taste of the mushrooms themselves is not interrupted. Some consider this to be superfluous, and especially for valuers, milk mushrooms and mushrooms. I lay them out with hats down, and sprinkle with salt: 50 grams of salt per 1 kilogram. Cover with a cloth on top and put oppression.

Tip: if the juice released from the mushrooms does not completely cover them, increase the weight of the oppression or add saline: 20 grams of salt per 1 liter of water. Volnushki and white milk mushrooms are considered ready in a month and a half, mushrooms in two weeks, valui in two months. This is after the last bookmark. You need to store mushroom pickles in a cellar or refrigerator.

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

How to salt milk mushrooms in Altai

For 10 kg of 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. Peeled milk mushrooms are soaked for three days, shifted with herbs and spices and poured with salt brine. Press down with oppression and withstand up to 40 days.

hot pickled mushrooms

For such salting, tubular and plastic mushrooms are good. Preparation and processing are standard. In lamellar mushrooms, you need to cut off, and if the caps are large, then cut them. All milkers need to be soaked. Then boil them by putting them in 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, white mushroom, flywheel, boletus, butterdish.
2. 10–15 min. - volnushka, russula, as well as champignons.
3. 10 min. - load and load.
4. 30 min - mushrooms.
5. 35 min. - valui.
6. 15–20 min. - fox.
7. Pour boiling water over 3 times - mushrooms.

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

Recipe: from mushrooms - semi-finished product

Mushroom semi-finished product is prepared from boletus or honey mushrooms, white mushrooms, boletus or oak, butter or mossiness mushrooms. And you can make assorted. For 1 kg of mushrooms, 60 g of salt is taken, you will need a glass of water. Mushrooms are placed in salted boiling water and boiled for ten minutes. Lay out with a decoction in steamed containers and pour a little boiled vegetable oil. Cover with paper and tie. If necessary, you can stew, fry, marinate such a semi-finished product, cook soups and main dishes.

How to store salted mushrooms

As a rule, salted mushrooms are stored where the temperature is from 0 to +3 - +4 ºС. They must not be allowed to freeze, otherwise the taste will be lost, they will crumble.

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

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

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

Add horseradish (leaves and roots) to salted mushrooms - this is both a spicy spiciness and protection against souring. Currant leaves and twigs are a pleasant aroma, and cherries and oak give the mushrooms crunchiness and strength.

Do not add spices to milk mushrooms, whites, 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 can not salt mushrooms in clay pots and use galvanized tin for this purpose. In dachas and household plots - these are wooden barrels and tubs (not from aspen), but in the city the best option there will be enamelware or glass jars.

The mass of oppression per barrel of 50 liters filled to the top with mushrooms is from 8 to 10 kg.

Before the mushrooms are served to the table, they need to be soaked, or at least washed, and fried like this.

Soups and sauces can be prepared from half-boiled decoction of boletus, porcini mushrooms, boletus. Store bottled in the refrigerator.

“And earlier, the hostess brought from the cellar a bowl of salty fragrant mushrooms. There were still pine needles on them. I washed it with cold water, cut it into pieces with a transparent onion and sunflower oil on a dish and brought it to the table. From the vision of such a heart sank ... There is nothing tastier than salted mushrooms, where is the meat! And to mushrooms there are also pickled cucumbers in the "Cookery" section.

Source: lediplus.ru

Chicken mushrooms are named so not because of their external resemblance to this bird, but because they have a similar taste with certain cooking methods. Despite not being the prettiest appearance they have excellent taste. You can cook from them mushroom hodgepodge, soups. For harvesting 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 cobweb family.

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

The rowing is gray or hatched - under these names the dictionaries contain a description of chickens.

Other names are found in dialects of different regions:

• Zelenushki;
• Gray sandpiper;
• Undergreens;
• Petushki.

Some of its varieties, indeed, over time become similar to a cockscomb. These include gray sandpipers, in old mushrooms the hat rises in a wave and resembles a cockscomb, it does not have a rounded shape. It occurs mainly in sandy soils of pine forests.

In mixed forests, other subspecies predominate. Their hats are rounded, resembling an umbrella. The peculiarity of the cap is that its edges diverge as it grows, the lamellar part protrudes outward. You can distinguish them from cobwebs by the "skirt" on the leg. Cobwebs do not have it, and in cockerels it disappears over time. In the process of leg growth, 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.

We collect chickens (video)

Salting for the winter

The main disputes between the housewives are over the method of preparing forest gifts for the final stage of preparation. Some insist that it is necessary to boil them in three waters, other housewives cook, generally bypassing the cooking process.

The main indications for boiling cockerels are the polluted area of ​​their collection.

The main disputes between housewives are over the method of preparing forest gifts for the final stage of preparation.

Like any mushrooms, greenfinches accumulate in their body all types of pollution that are in the soil and air. It is generally not recommended to pick 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 much to cook them.

Pickled beets: 5 recipes for every taste

Cooking time

The closer mushrooms grow to the roads, the longer it takes to cook them. This is not so much in the time of the heat treatment, but in the number of times the water is changed.

Mushrooms collected in a mixed forest, it is enough to boil 3 times for 5 minutes.

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

The closer mushrooms grow to the roads, the longer it takes to cook them.

Mushrooms collected far from roads and industrial facilities can not be boiled, but immediately start frying or stewing a dish that includes these mushrooms.

Royal salting

Sand is better removed from mushrooms in cold water under oppression. With this method of preparing mushrooms for salting, harmful substances are also removed from them. But the first mushrooms can be tasted not earlier than in 40 days. And it is better to cook them in an oak barrel.

Ingredients:

• Mushrooms - 10 kg;
• Salt - 1 kg;
• Sweet peas - 30 gr;
• Cloves - 20 gr;
• Several stalks of dill with seed umbels.

Sand is better removed from mushrooms in cold water under oppression.

Cooking method;

1. Steam the barrel with juniper to destroy all microorganisms.
2. Put the washed mushrooms in a barrel, salting each layer with a portion of salt. A third of all salt should be left for re-salting.
3. Pour the contents of the barrel with cold water;
4. Top with two wooden semicircles.
5. Put oppression (heavy stone) on top, calcined in the fire and steamed with juniper.
6. During the week, it is necessary to remove the foam formed on top.
7. After a week, the water drains completely. It is replaced with a new one. When re-filling the mushrooms with water, you need to add sweet peas, cloves and dill.
8. The barrel must be rinsed before refilling. Dill is placed at the bottom of it.
9. The laying of mushrooms is also done 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, pantry.

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

Fast way

Not only mushrooms salted in cold water can be crispy and dense. Way hot salting with oak leaf is efficient but faster. In addition, you do not 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 cans of 0.5-1 l and metal lids for seaming.

From the products you will need:

• 3 liters of water;
• 150 gr. salt;
• 4-5 pcs. sweet peas;
• 2-3 pcs. cloves;
• 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, cleaned of dirt, mushrooms must be poured with water and boiled for 5 minutes.
2. Drain the water, pour fresh water, and repeat the procedure.
3. During the last boiling of mushrooms, it is necessary to put 3 liters of boiling water on the adjacent burner.
4. Salt, peppers and cloves are added to boiling water. Immediately with them, you can move the mushrooms squeezed out of excess water.
5. In the salty brine, the chickens also need to be boiled for 5 minutes so that they are salted.
6. Peeled garlic cloves, onion rings or half rings, bay leaf are laid out in clean jars.
7. Immediately after turning off the gas, the mushrooms are laid out in jars along with the brine.
8. Banks 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, not fragrant.

Pickled greenfinches

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

Marinade Ingredients:

• 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 cumin or dill seeds. 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 5 minutes of boiling mushrooms in it.
2. In a smaller pot, marinade is prepared, but for the last stage of cooking mushrooms, it is required that the boiled mushrooms fit into it along with the marinade.
3. After boiling water, for a moderately spicy brine, spices are added. Vinegar is added last.
4. The chickens are leaned back in a colander, washed with additional running water and placed in a saucepan with marinade.
5. After boiling the marinade with mushrooms, the gas turns off.
6. The hot billet is laid out in jars and rolled up with lids.
7. Cans that have cooled at room temperature are sent for storage in a refrigerator or a concrete pit in a garage.

Attention! If mold has formed inside the jar of mushrooms during storage, it is better to throw the blank away so as not to get poisoned.

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

One of the varieties suitable for salting are chicken mushrooms.

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

Description of main parts:

1. Hat. In a young plant, it has the shape of a hemisphere, with the edges lowered and slightly twisted down. Color matte white or silvery white. In an adult plant, the cap is flat-convex with a hump, the edges are raised up. If the climate is very dry, the hat 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, tastes like mushrooms. It doesn't have a strong odor and tends to be wormy.

Chicken mushrooms are also known by other names:

• ringed cap;
• Turk;
• cap;
• gray sandpiper;
• greenery;
• greenfinches;
• cockerels;
• rosites dull;
• the bog is white.

Cockerel and chicken mushrooms (video)

How much to cook chicken mushrooms before harvesting

There are a lot of disputes between housewives on the topic of how long it takes to cook a ringed cap. Some argue that it is necessary to cook by changing the water three times, others insist that these mushrooms can not be cooked at all. In fact, the main prescription for boiling bettas is the polluted collection area.

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

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

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

If they were gathered in an ecologically clean area, far from factories and roads, they can not be cooked at all.

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

How to pickle roosters

Fast hot pickling

The workpiece is crispy and dense, moderately salty.

Products:

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

The workpiece is crispy and dense, moderately salty

Salting method:

1. Wash mushrooms, clean, pour clean water in a saucepan, boil for 5 minutes.
2. Drain the broth, pour clean water, cook again for 5 minutes.
3. Throw the boiled mushrooms into a colander. We let it flow.
4. Separately, put a pan with 3 liters of water on the stove, add salt to it, all spices except laurel, and mushrooms.
5. Boil caps in brine for another 5 minutes.
6. In pre-prepared jars we put garlic 2 cloves in each, 2-3 onion rings and 1 bay leaf.
7. Immediately after boiling, distribute into jars, pour marinade.

We roll up the lids, let it cool in the room, put it away for storage in the cold.

Royal salting in a cold way

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

Products:

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

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

Salting method:

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

The preparation can be eaten after 40-45 days.

Salad with chicken for the winter

A wonderful winter mushroom salad will decorate any ordinary and festive table. Vegetables are well combined to taste and complement each other.

Products:

• 1.5 kg of 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.

Cooking progress:

1. Wash, dry, sterilize lids and jars for harvesting.
2. Mushrooms clean, wash, sort by size. Large cut into several parts.
3. Bring water to a boil, cook mushrooms for a quarter of an hour after boiling. We send to the colander.
4. We clean the onion, cut into large cubes, fry.
5. In a separate pan, fry the sliced ​​​​tomatoes.
6. Put boiled mushrooms in a saucepan, add 500 ml of water, fried vegetables, spices, salt.
7. Simmer under the lid over low heat for 60 minutes, stir so as not to burn.

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

Greenfinches in a spicy marinade

Thanks to the spices, the mushrooms according to 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 zira seeds;
• 8-13 rosemary seeds

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

Pickling method:

1. Traditionally, we clean, wash forest gifts, cook in two waters for 5 minutes. We send in a colander, rinse with clean water.
2. We make a pickle. Pour a liter of water into the pan, bring to a boil, put all the spices, vinegar and mushrooms.
3. As soon as the marinade with mushrooms boils, turn off the fire.
4. We lay out the workpiece in jars, fill it with marinade, roll it up.

After complete cooling, remove to a cool place.

Pickled caps are ringed

The recipe is simple and doesn't take much time to prepare. Ready mushrooms are quite crispy and fragrant.

Products:

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

Cooking progress:

1. Mushrooms clean, wash, boil in salted water. Pour 1 tbsp per liter of water. l. salt. Pour boiled mushrooms into a colander, rinse with water, let drain.
2. Mix prepared caps with the remaining salt and all spices.
3. We put horseradish leaves on the bottom of the pot / bucket, pour the mushrooms mixed with spices and peeled and cut into several pieces of horseradish root.
4. We cover the container with gauze folded in several layers, with a flat plate in diameter and press down with oppression.

After 5-10 days pickled mushrooms transfer to jars, close tightly. We store in the refrigerator or basement.

How to pickle row mushrooms (video)