In the forests of Russia, the mushroom family is represented by dozens of edible mushrooms, but not everyone knows them “by sight,” mistaking them for false or grebes. One of such instances is the cap is ring-shaped - its description and recipes for delicious dishes are presented below.
Ring-shaped cap: how to distinguish from a grebe?
The mushroom in question grows in families, loves spruce and pine trees, stumps, hides in moss, dense grass. Unlike many of its relatives, it multiplies well in mountainous terrain. The collection season is from July to October inclusive.
The people call the cap “chicken”, possibly because of the yellow-brown color of the hat with a scattering of pearl dots, reminiscent of the color of home-made pies. The cap of young specimens acquires a flatter appearance with a diameter of up to 10 cm with age.Did you know? Mushrooms can move. A striking example is a plasmodium, similar to a piece of jelly, which overcomes a distance of 1 cm in an hour.
The surface of the cap is cracked, wrinkled, and the skin is dry. The leg is high, dense, the color is much lighter than the cap, there is a thickening at the base and a film ring in the upper part.
You can distinguish an edible specimen from a grebe by several signs:
| Annular cap | Toadstool |
| The color of the plates corresponds to the color of the hat | Gray records |
| The leg is thick, dense | Thin leg with loose flesh |
| Double edge ring | No ring |
| Mushroom flavor | Bad smell |
Ring cap recipes
In the description of the taste qualities of the cap from seasoned mushroom pickers, it is said that the mushroom is similar to champignon. The pulp is dense, has a pleasant smell, pale yellow color. Young specimens are pickled or salted, like honey cloves. Larger mushrooms are dried, frozen, fried and stewed, added to soups. It is not difficult to prepare it: there is no need to soak or pre-boil, remove the skin.
How to fry?
4 45 min
vegetable oil
3-4 tbsp. l
Nutritional value per 100 g:
Wash the mushrooms (the peel of the cap is not removed), cut arbitrarily.
Put in a preheated pan with sunflower oil. The mushroom body will give a lot of liquid, which will gradually evaporate.
In 7-10 minutes can be salted to taste.
If you like roasted mushrooms more, you can scoop out a lot of water. If you prefer a stewed dish, let it be fried in its own juice. You need to fry for 30–35 minutes.
Wash the mushrooms (the peel of the cap is not removed), cut arbitrarily.
Put in a preheated pan with sunflower oil. The mushroom body will give a lot of liquid, which will gradually evaporate.
In 7-10 minutes can be salted to taste.
If you like roasted mushrooms more, you can scoop out a lot of water. If you prefer a stewed dish, let it be fried in its own juice. You need to fry for 30–35 minutes.Video recipe
Did you know? Genetic scientists have found that fungal DNA has similarities with a human cell, namely with sex chromosomes. Thus, fungi have sex differences.
Mushroom soup
4-635 min
Nutritional value per 100 g:
- Washed mushrooms cut into small slices.
- Chop the onion into cubes, fry together with the previous component in butter until transparent. When the cap starts up the juice, scoop out part with a spoon.
- Cut potatoes arbitrarily, parsley root rings, if thick half rings.
- Cut the carrots into cubes or quarter-rings.
- In a pan with water, straighten vegetables, salt, boil for 15 minutes.
- Add mushrooms with onions and cook until the vegetables are soft for another 7-10 minutes.
- In 1-2 minutes add chopped greens and ground pepper until finished.
Important! A good and healthy dish can only be prepared with quality raw materials. Collect the hood only in clear forests, away from industrial zones, highways: mushrooms accumulate toxins and salts of heavy metals.
Pickling
1.2 L40 min
mushrooms (boiled)
1 kg
allspice and black pepper
4 peas each
Nutritional value per 100 g:
- Raw mushrooms will need 1.8–2 kg, after boiling their volume is halved. Boil the washed and chopped raw material for 15 minutes. Throw it in a colander.
- While water drains from the main ingredient, make a brine. Put water on the fire when it boils, add salt, garlic (whole) and spices, boil for 5-7 minutes.
- Ready caps are placed in sterile, dry jars. Pour strained, warm brine, cover with capron lids.
- When the banks have cooled, transfer to the cellar or place in the refrigerator. You can eat a snack after 7-10 days.
Features of storage of blanks
Mushrooms are a perishable product, especially when stored improperly. Even winter preservation or other preparations have their own terms of use:
- dried raw materials - 1.5–2 years in a hermetically sealed glass jar, in a dry and dark place;
- frozen - 4–6 months at a temperature of –14 ... –18 ° С;
- preservation with vinegar - 6-8 months in a dark, dry place, it is possible in the pantry;
- preparation without vinegar and sterilization - 4 months at a temperature of 0 ° C ... + 2 ° C, keep under a nylon cover in the refrigerator for 2 months.
Important! Mushrooms should not be stored for longer than the indicated periods, since the use of such a product is fraught with infection with botulism.
The annular cap has memorable features; it is not difficult to distinguish it from snag or grebes. Dishes with the product are rich and aromatic, nutritious and tasty.
