Ginger - is an edible mushroom plate Russula family, which received its name from the color orange.The favorite dish of Russian tsars and delicious product of the day, the fungus saffron is considered second only to white in taste.Especially prized saffron salted and pickled.
Mushroom saffron - description. grows on sandy soils near the pine trees in spruce, pine and mixed forests of Europe, the Urals and Siberia.Ginger likes to settle in the shady cool places on the edges and hills, where there is no thick grass.These mushrooms grow only colonies - near large mushrooms can always find very little.Harvest time depends on weather conditions, most often it begins in August and can last until October.Before "to" false flax, on these places there is a crop oil.No wonder these fungi are called satellites.
Also characteristic color, mushroom saffron different funnel hat with dark concentric circles, hollow stem and a specific smell.The size of the cap can be up to 15 centimeters in diameter.Mushroom plate located on the underside of the cap, have a bright orange color.Pulp false flax in the incision or pressing first blush, then changes to green or brown.On the cut is usually allocated milky juice with a pleasant pine scent and bright orange.Gradually, he turns green.
collect mushrooms in the morning is recommended, as the mushrooms very quickly damaged by the larvae and by the middle or the end of the day may not be suitable for the collection.
Types mushrooms
There are two kinds of mushrooms that grow under different conifers and have some differences in the structure, size, color, changing the color of milky juice.This pine (upland) and fir (real) saffron.
Pine (upland) the kind that is most common in Russia, loves sandy soil and grows only near the rhizomes pines.It is found in pine forests, sometimes some scattered trees.Borovoy mushroom saffron differs pronounced odor, yellow-orange hat big fleshy, firm flesh and a rather short legs.It is used mainly in the form of a salt.When salting retains a bright color.
Spruce (real) saffron forms colonies near fir rhizomes.It grows in spruce predominantly overgrown with grass.This saffron is characterized by a strong smell less and less bright colors than upland species.It has a greenish hat large diameter and a short leg.During wet weather in the hat spruce false flax, as a rule, there is mucus.
And spruce, pine and false flax hat is initially flat edges curled down.With the growth of the fungus cap becomes funnel-shaped and can reach a diameter of 15 cm. The length of the leg is approximately 9 cm, and the thickness - of about 2 cm.
In summer dry pine mushrooms grow better in rainy harvest marked fir.Both types have approximately the same flavor.
Methods of preparing mushrooms
The most common way of cooking mushrooms - salted, in which they retain their pine scent.In addition, you can marinate mushrooms, fried, boiled and even eaten raw.To do this you need to take freshly cut not wormy mushrooms, sprinkle with the underside of the cap with salt and immediately there.It can be used in baked mushrooms.For their preparation should be strung saffron sprinkled with salt and keep on twig over the coals to dissolve the salt and the emergence of bubbles.
Good quality camelina
salty mushroom saffron is nutritious and high-calorie food for these indicators is superior to beef, chicken and the egg, being a more easily digestible.The orange milk mushrooms contain valuable amino acids, calcium, phosphorus, potassium, vitamins A and B1.The pulp contains anti-fungal and antibacterial agents.Mushroom is useful for rheumatism, impaired metabolism, tuberculosis.
contraindicated mushroom saffron in the gastrointestinal tract diseases such as pancreatitis, cholecystitis, a tendency to constipation, lack of gastric acid secretion.
