mushrooms

Ryzhik - representatives of the genus Lactarius, the main difference between which is the yellow-red-orange color and reddish milky juice.

Caps of mushrooms have an average diameter of 4-12 centimeters, their color varies from ocher yellow to dark orange. In young mushrooms, the edges of the caps are wrapped, but later they straighten out and become funnel-shaped. From the bottom of the hats there are many frequent thin plates of orange-red color, turning green when pressed.

The legs of mushrooms have a height of 3-7 centimeters and a thickness of up to 2 centimeters. Their color is the same as that of the hats or a little lighter. Towards the base, the legs taper, inside they are hollow, and on top they are covered with small pits.

The pulp of the mushroom is dense, yellow-orange in color, turns green at the break. Thick milky juice is plentifully allocated from saffron milk caps. It has a sweet fruity aroma and an orange tint that turns greenish in air.

Common types of mushrooms are:

It is also called pine and pine. Most often grows in groups in coniferous forests. Begins to ripen en masse by the end of July. Such a camelina has a denser leg, which is a plus for salting. In addition, the advantage of this type is the preservation of orange color in salted and pickled mushrooms.

Differs in smaller sizes (cap diameter up to 8 cm) and bitter aftertaste.Often found in spruce forests, ripens in late summer and autumn. In preparations often turns green.

Mushrooms are fairly common mushrooms in the forests of our country. Since mushrooms form mycorrhiza most often with spruce and pine, therefore they grow in groups in spruce and pine plantations and forests, they love bright, less often wet places. Spruce forms of the fungus are found in moss and in the grass of young spruce forests, pine forms - in dry places of pine forests.

You can go to the forest for mushrooms already in July, setting off from a young pine forest or dense spruce forest. Since these mushrooms like cool weather, look for camelina in shady areas of lawns and near trees (look north). Mushrooms love to hide under fallen spruce and pine branches and under brushwood. They grow up in large families.

When collecting mushrooms on your own or buying this type of mushroom, it is important to know how it looks outwardly so as not to confuse mushrooms and waves. You can distinguish a camelina from a pink wave by the presence of pubescence on the hats of the waves, as well as by the milky juice (it is colorless in the wave).

If it is not possible to process mushrooms immediately, they can be kept for several days in the vegetable compartment in the refrigerator (not washed).

• Camelina is a tasty mushroom, which is most often consumed in a salty form.
• Mushrooms ripen from July to October, giving the maximum harvest in August.
• All types of these mushrooms are edible and nutritious (belong to the first category).
• The juice of camelinas has a bright orange-red color and turns green in the air.
• When salted, the camelina remains orange-red or becomes bluish-green, sometimes turning brown.
• In some countries they are classified as delicacy mushrooms.

100 g of mushrooms contains:

Redheads include:

• proteins;
• carbohydrates, including polysaccharides;
• fats;
• vitamins, including provitamin A;
• minerals (salts of magnesium, phosphorus, potassium and other elements);
• antibiotics;
• antirheumatic substances.

Mushroom mushrooms contain fungal antibiotics that inhibit pathogens, including Koch's bacillus.

These mushrooms also note the following action:

• Anti-inflammatory
• Antifungal
• Antioxidant
• Restoring metabolic disorders
• Antirheumatic
• bactericidal
• Improve vision
• Accelerating recovery from lung diseases
• Stimulating bowel function

Ryzhik should not be used when:

• Decreased acidity of gastric juice
• Cholecystitis
• The absence of a gallbladder
• Acute diseases of the gastrointestinal tract
• constipation
• pancreatitis

After eating dishes with mushrooms, the urine may appear red. With excessive use of mushrooms, such unpleasant symptoms as decreased performance, muscle weakness and constipation are also possible.

• Ryzhik is consumed fresh, scalded with boiling water, and also stewed and fried.
• Very often these mushrooms are salted and pickled.
• Ryzhik goes well with various vegetables and potatoes.
• They are often added to okroshka and salads.
• You can make stuffing for dumplings from mushrooms.
• The mushroom soup has a rich color and excellent taste.
• Of these mushrooms, mushroom sauce is good, suitable for meat dishes.

Soaking mushrooms before cooking is not required. It is only recommended to scald the mushrooms with boiling water. Cleaned mushrooms are washed and dipped in salted water. Cook mushrooms for 15-20 minutes.

Before salting, mushrooms are cleaned and wiped with a cloth (do not wash), put in rows in a bucket, sprinkling each of them with salt. Then the bucket is covered with a lid and oppression. When the salted mushrooms settle, fresh ones are added to them. You can eat such mushrooms after 2 weeks. Ready-made salted mushrooms can simply be served with garlic and onions, or added to salad, okroshka, vegetable dishes.

fast method harvesting mushrooms is dry salting. Mushrooms thoroughly cleaned of dirt are placed in a bowl with caps down and completely covered with salt. After 1.5 hours, the juice is drained, the mushrooms are washed and served. Salt requires about 40 grams for every kilogram of mushrooms. Mushrooms salted in this way cannot be stored for a long time.

Cold salting mushrooms provides for the use of:

• Only salt (for each kg of mushrooms 40-60 g). Washed mushrooms are laid out with hats down and covered with salt, after which they are kept covered with a towel with oppression for 40 days.
• Salt (for each kg of mushrooms 50 g), allspice (3 peas each) and onions (150 g each). Mushrooms are not washed, but only wiped and laid out with caps up, after which they are sprinkled with chopped onions mixed with pepper and salt.

hot salting longer, but can be used even for not very fresh mushrooms and will provide them with long-term storage. Pour chopped mushrooms completely with water and put on fire to boil for 5 minutes.After draining the water, we place the mushrooms in a bowl in which they will be salted, and then we fill it with salt and seasonings. For every kilogram of mushrooms you need to take:

• 50 grams of salt;
• 1 pea allspice;
• bay leaf;
• 2 peas of coriander.

Having covered the container with mushrooms with a cloth, put oppression on top and hide the mushrooms for 1.5 months in a cool place (with a temperature of up to +8). Periodically, the fabric should be wrung out. The recipe can be varied by adding currant leaves. They are laid out on the bottom of the container with mushrooms, as well as on top of the mushrooms.

Fried mushrooms have a pleasant spicy taste. Mushrooms are fried in butter with onions. A good side dish for them is stewed cabbage, fresh vegetables, pickles, fried potatoes.

A very pleasant taste is distinguished by mushrooms stewed in sour cream. Also, these mushrooms can be stewed with meat, for example, with beef. A very original version of stewed mushrooms - with apples.

For the marinade, water is mixed with salt and spices - for each kilogram of mushrooms, you need 0.75 cups of water and a teaspoon of salt. After boiling such water for 20-30 minutes over low heat, add 1/2 cup of vinegar (8%) to it.

Washed mushrooms are poured with boiling water and salt and left in a sealed container for several minutes. After draining the water and letting the mushrooms cool slightly, they are laid out in jars, poured with chilled marinade and covered with lids. Such pickled mushrooms can be eaten after 30 days.

Ryzhik can be used in the treatment of:

• Tuberculosis
• Metabolic disorders
• Rheumatism
• Vitiligo
• visual impairment
• skin diseases

For medical purposes, both fresh mushrooms and powdered dried mushrooms are used. Also, camelina can serve as an excellent external remedy - fresh mushrooms are cut and applied to insect bites, sore joints, shallow wounds or boils.

Ryzhiki are low in calories and perfectly digestible, so they can be included in the diet of a person who wants to lose weight.

Cosmetologists use dried mushrooms (powder of them) to prepare lotions that are effective for skin irritations, acne and itching.

Pickled mushrooms in the 18-19 centuries were sent from Russia to France in bottles. These mushrooms with caps up to 25 mm in diameter were considered especially valuable.