Cap mushrooms: description of the type and differences from other mushrooms. Mushroom caps: beneficial properties and their cooking recipes Is the ringed cap edible or not?

In central Russia, the ringed cap mushroom is found. Its favorite habitats are damp forest areas with ash and podzolic soil types. Likes to inhabit mixed forests. But it is no less common in clean forests, if there is a sufficient level of humidity and other necessary conditions for its growth and reproduction are present.

The search for cap mushrooms should begin in mid-August and can continue until the end of October. This mushroom especially loves blueberries and lingonberry thickets. After picking the berries, it completely fills these places in large groups. Very often it is mistaken for an inedible mushroom and is not taken into its basket. But this is completely unfair. It belongs to the fourth group in terms of its nutritional suitability. It can be eaten both boiled and salted. It has a rather refined taste and a wonderful mushroom aroma.

What does a ringed cap mushroom look like?

Externally, the ringed cap is very similar. But it's easy to tell the difference. Just look at the inside surface of the mushroom cap. There are plates of yellow and brown color located there. A distinctive feature of the fly agaric is that its internal plates always remain snow-white at any age.

The cap of the ringed cap reaches a diameter of 12 cm as it grows. It has a hemispherical shape, which, as the mushroom grows, begins to resemble a cap. It was this feature that gave the mushroom its name. The color of the cap can vary from yellowish to brown. The outer surface of the cap may be covered with a powdery coating. On the break there is white pulp. However, when exposed to air, it quickly turns yellow.

There are distinctive features on the stem as well. First of all, this is a ring located just below the cap. Its color matches the whole mushroom. Just above the ring, the leg has small scales of a faint yellow tint. Below the ring the leg is thinner than at the top. Typically, the mushroom stem grows up to 12 cm in length and up to 3 cm in thickness.

Not robust or handsome in appearance, this mushroom is nevertheless valued by connoisseurs primarily for its unique, unique taste. Assembling it is also a pleasure: you can fill the bucket in an hour, literally without leaving your spot. Its nutritional value is in no way inferior to champignon; in a number of countries it is considered a delicacy. Meet this ringed cap - a little-known but respectable gift of nature.

Rozites caperata is a tasty edible mushroom.

The main parts of the fruiting body look like this.

• At the beginning of development, the cap has a hemispherical shape, drooping and slightly turned down edges, and a silver or matte white color, like waxed skin. As it grows, it becomes flat-convex, with a hump, its edges rise, and during dry periods it can crack. The skin becomes slightly wrinkled, fibrous with a powdery coating, its color changes to yellow-brown with a pinkish tint. In diameter from 5 to 12 cm.
• The pulp is white, slightly watery, dense, fibrous, with a characteristic taste reminiscent of meat. It does not change color when cut and has no specific odor. Susceptible to worms.
• The plates are attached to the stalk, sparse, and have jagged points. Their color is: white - in young specimens, clay-brown with an ocher tint - in mature and old ones. The spores have the shape of an egg or an ellipse. Rust-colored spore powder.
• The leg is up to 12 cm high, about 3 cm in diameter, dense, cylindrical in shape, somewhat thickened at the base. It is characterized by the presence of a film membrane (cortina), which, when ruptured, forms a ring that tightly fits the leg. Above the ring, the surface of the stalk is slightly scaly.

The ringed cap is also known under other names:

• chicken mushrooms;
• Turk;
• white marshweed;
• Rosites dull;
• cap.

Distribution and when to collect

Chicken mushrooms are most common in temperate climatic zones, but they are also found in dwarf birch forests of northern latitudes, and even in the mountains at an altitude of 2,000 m. Most often they create mycorrhizae with coniferous trees on mossy soil.

The damp podzolic soil of mixed and deciduous forests is also favorable for the development of mycelium in the vicinity of oaks, beeches, birches, and blueberry thickets. Sometimes mushrooms create quite large plantations, but more often they form multiple compact groups. Collection time is from July to early October.

Similar species and how to distinguish them from them

Due to some similarities with spider webs (Cortinariaceae), some sources classify the ringed cap as this species. But the description of the characteristic features of chicken mushrooms emphasizes the presence of a ring on their legs, which never occurs in any variety of cobwebs.

Most often, inexperienced mushroom pickers mistake the deadly poisonous toadstool or fly agaric for an edible ringed cap. The table shows how chicken mushrooms differ from their dangerous counterparts.

Primary processing and preparation

In gastronomic terms, the chicken mushroom is truly universal. You can prepare it in any way: boil, stew, fry, marinate for the winter, salt. It goes harmoniously with almost all types of vegetables, meat and spices. And to ensure that the dish is truly tasty, regardless of the cooking method, the caps of young specimens are used. Old mushrooms with hardened stems should be discarded, even if they are not damaged by worms.

Attention! Turks are not consumed raw: for salads and cold appetizers, mushrooms should be boiled first.

In addition to excellent nutritional qualities, the ringed cap also has healing properties. Its presence in the diet ensures stable levels of sugar and cholesterol, maintains normal blood pressure, and serves as a preventive measure for a number of infectious diseases.

Even experienced mushroom pickers admit that they have not heard of such mushrooms - annular caps. Although they probably came across them in coniferous or birch forests - they just didn’t know that they were edible and didn’t put the chickens in their basket. But the taste of chickens (or rosites) is quite high - in many countries of the European continent they are compared to champignons.

In different regions of our country, ringed caps are called differently: pribolotnik, pribolotukha, Turka

In different regions of our country, ringed caps are called differently: pribolotnik, pribolotukha, Turk. Sometimes inexperienced mushroom pickers also consider some types of rows to be chickens, but in this article we will talk about real rosites.

In order not to confuse these edible “gifts of the forest” with poisonous ones, you need to have a good idea of ​​what the marshlands look like. The cap of the swamp moth is round, ovoid or almost spherical in shape. Its color is pinkish with a brown tint, very similar to a chicken egg shell placed on a leg. The diameter of the cap of a young mushroom is up to 4-4.5 cm; in old mushrooms it can reach 9-11 cm.

The shape of the cap changes with age: in the center it becomes more convex, so it is often compared to a wide-shaped cap. The edges of the cap of young chickens, which are attached to the upper end of the leg, move apart over time, and the film breaks. And in the upper part of the leg a frill is formed, the edges of which are torn and lowered down. In dry weather, the ends of the cap begin to dry out and crack, with the cracks running towards the center. The frill also dries out and is practically invisible, but the rim around the leg remains - and this is a characteristic feature of the annular caps.

On the reverse side of the cap, plates are visible on which spores of this fungus begin to grow over time. In young fruiting bodies, the color of the plates is white or yellowish. But the older the chickens, the darker the color of the plates becomes. After the cap opens, they become yellow, and after the spores mature, the plates acquire a rusty color. The spore powder is of the same shade, and leaves an ocher trace on hands or fabric. The coloring of the reverse side of the cap is another difference between the bogweed and its poisonous “doubles”.

Features of mushrooms: ring-shaped caps (video)

The surface of the cap is covered with wrinkles and a light-colored coating similar to flour. Closer to the edge, such plaque turns into scales, small in size and similar to fly agaric scales. However in chickens, thin scales are located only along the edge.

The leg of the ringed caps is shaped like a small cylinder. Its lower part is thicker than at the junction with the cap. The surface is silky at the base, and in the upper part it can be covered with thin scales. The color of the upper part of the leg is pale with a yellowish tint. And below the frill, the color of the surface becomes more intense. The base of the stem is slightly swollen, which is why many mushroom pickers confuse the mushroom mushroom with some types of fly agarics. But Rosites does not have a sheath around this swelling, like poisonous mushrooms.

Where and when to collect chicken mushrooms

These mushrooms grow throughout the European and Asian continents and are collected in the United States and Canada, as well as in Japan. Moreover, they can be found even in such harsh climatic conditions as Lapland, or in the dwarf birch forest of the Russian tundra. They are also found in mountainous areas among spruce or pine trees. Moreover, the best soil for marshlands is acidic. This type of soil can be identified by the plants growing on it - if blueberries or lingonberries grow in the area, then you can also find chickens there.

In the center and middle of our country, these mushrooms are usually found along the edge of swampy areas, where there is high soil moisture and moss is actively growing. That’s why in such areas they are called marshlands and marshlands. It is also found in large quantities in Belarus, where there are a lot of swamps.

You can collect swamps from the first ten days of July until the first frost. Their usual places of growth are coniferous plantings or mixed forests, where there is enough light. They most often grow in groups or rings - popularly such rings are called witches' circles.

Unfortunately, in a number of regions these mushrooms are considered inedible and are not collected, although, according to knowledgeable mushroom pickers, the taste of bog mushrooms is beyond praise.

How to assemble ringed caps (video)

Similar mushroom species

But you should collect ringed caps carefully and have a good knowledge of their appearance and special features, because they can be confused with some poisonous lamellar mushrooms - some varieties of fly agaric, as well as with the pale toadstool. Therefore, you need to know how to recognize edible caps.

The main differences between edible marshlands:

• the cap of this mushroom is round or slightly convex in shape, brown (or rusty) in color, in the center of the convexity it is covered with a coating similar to flour;
• on the surface of the cap there are no flakes or large scales found in poisonous mushrooms; thin scales can only be along its edge;
• in old mushrooms there is always a skirt - a covering in the upper third of the stem, and in young chickens this film is connected to the edge of the lower part of the cap;
• on the lower part of the cap, the plates grown into the stem are yellow or rusty.

Primary processing and cooking options for chickens

Chickens are almost universal mushrooms - they can be salted, pickled, and fried. Many housewives add them to soups along with other varieties of mushrooms. Experienced housewives always boil the caps for 7 to 10 minutes before cooking, but you can cook them without boiling them first.

Chickens in batter

Ingredients:

• mushrooms – 0.5 kg;
• eggs – 3 pcs.;
• mayonnaise – 300 ml;
• flour - about 200 g;
• vegetable oil - for frying.

Eggs and mayonnaise are mixed until smooth, flour is added to the resulting mixture and stirred to form a batter as thick as pancakes. There should be no lumps of flour in the batter. Wash the mushrooms, separate the caps from the stems, dip them in batter and fry in a frying pan until golden brown. Ready-made mushrooms in batter taste like chicken meat.

Where do chicken mushrooms grow (video)

Salting and marinating

When salting and marinating, any options for selecting ingredients are suitable. The main thing is to pre-boil the mushrooms in salted water for 4-6 minutes before salting or marinating. Then drain 2/3 of the liquid, add salt, spices and vinegar to taste to the remaining water, boil for 5 minutes and pour into jars. Then turnkey. These mushrooms should be stored in a cellar or refrigerator.

If swamp hunters are gathering for the first time, then it is better to go into the forest on a “quiet hunt” with experienced mushroom pickers, so as not to put poisonous mushrooms in the basket. And if there are doubts about the quality of the cut mushroom, then it is better to throw it away.

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The ringed cap (Latin name - rozites caperatus) is a type of edible mushroom, it can be found in the mountains, forests, and foothills. In coniferous forests they can be found from August to October. Such mushrooms often grow near blueberries or near low birch trees. The main habitat is North America, Europe and Japan. This edible mushroom also grows in the north, namely in Lapland and Greenland. In the photo they look very cute and impressive.

Other names:

• Turkish mushrooms
• mushroom chicken

Description

The white cap is ringed and looks like spider webs. It has brown spore powder and almond-shaped spores. But, the ringed cap does not have a veil, which usually occurs between the edge of the cap and the stem. There is only a film membrane that leaves a ring on the leg.
The ringed cap is also similar to voles. They also grow in spring, but their fruiting bodies are not so large. The early vole has a bitter floury taste and smell.
Young ringed caps are distinguished by a bluish tint and a bald surface. In dry weather, mushroom caps may crack or wrinkle. The plates of mushrooms can be loose or sagging - they can have a jagged edge.

The mushroom stem can be from 2 to 10 cm, it has a dirty white tint and a membranous ring. The flesh of the mushroom is white and does not change color. And the taste of the mushroom is pleasant, slightly spicy. The spore powder of the fungus has a rusty-brown tint. And, as for disputes, they often have a yellowish tint.
The mushroom cap can reach from 4 to 10 cm in diameter. If the chicken mushroom is young, the cap may be ovoid or spherical. It may also have a clay-yellow tint.

Features of mushroom preparation

This type of mushroom can be prepared in different ways. It is worth noting that it tastes very similar to meat. That is why ringed caps are often sold in markets and special stores. Next we will talk about how to cook such mushrooms.

This type of mushroom can be boiled, stewed, fried, pickled and salted. It will perfectly complement any vegetable dish, making it as tasty and healthy as possible. It is important to use only fresh mushrooms to avoid spoiling the dish.

• One of the most common recipes is pickled mushrooms. To do this you will need 1 kg of ringed mushrooms, 50 grams of salt, a little allspice and black peppercorns, bay leaf, horseradish, dill and mustard seeds.
  Boil 1 kg of mushrooms in 1 liter of water, then drain them in a colander and rinse with running water. Next, you need to mix the mushrooms with spices and cover them with a napkin. Turkic mushrooms must ferment within 5-10 days. Afterwards they can be put into jars and refrigerated.
• You can also add mushrooms to any tasty salad, but remember that they need to be boiled for 5 minutes and then fried until tender. This will get rid of all the harmful substances contained in mushrooms and make them taste delicious.
• Ringed cap soup is also very tasty. But, before adding mushrooms to this dish, they need to be chopped and lightly fried in a frying pan with butter. This will make them more aromatic and add a special flavor to your soup.