A little-known cap mushroom. Ringed cap: description, distribution, taste

Family Cobwebs. It received this name due to the presence of a rather wide yellowish-white film ring on the stem. People call it differently: chicken, dull rosites, Turk, white marsh grass.

Description

The young cap has a silvery or powdery white cap. Its edges are downward and slightly curled. Over time, it turns yellow and becomes flat-convex. The edges straighten out, sometimes cracking (in the absence of rain for a long time). The hat covers the leg like a cap. Its surface is slightly wrinkled, covered with a fibrous coating with a pearly tint. It reaches 15 cm in diameter. The annular cap has white, watery pulp, which has almost no mushroom smell. In a young mushroom, the plates are unequal, sparse and white, but over time they become rusty brown. This characteristic feature old copy.

The ringed cap mushroom has a strong cylindrical stem. It is thickened at the base, dense and continuous. The surface of the stem is fibrous-silky. Its diameter is no more than 3 cm, and its length is 4-12 cm. Above the ring, the leg is covered with scales, flakes and has yellow. Under the ring it is a light ocher shade. Closer to the bottom there are remains of the common blanket purple. The spore powder has an ocher, rusty-brown tint.

Habitat and distribution

Most often, the annular cap forms mycorrhizae with coniferous trees. Among deciduous trees, he prefers beeches, oaks and birches. IN middle lane The RF fungus is found in coniferous forests where a lot of moss grows. Mixed and pine forests preferable for him. IN northern regions the annular cap can be found under This mushroom prefers acidic and moist soils. It feels great in the mountains at an altitude of up to 2 km. White marshlands, as a rule, grow compactly, not in large groups. The mushroom is also common in Belarus and some European countries. It also grows in Russia. It is most common in the western and central regions of the European part. Residents of these places can “hunt” for the ringed cap. Photos of this mushroom can be seen in this article. It is collected from July to early October.

Culinary uses and taste qualities

The ringed cap is edible and very delicious mushroom that can be cooked in various ways. It is pickled, fried, salted, boiled. In terms of taste, it is in no way inferior to champignons. In many Western European countries, these mushrooms are considered a great delicacy. Naturally, the tastiest are the young ones. ring caps. However, if you come across an old specimen, then the hardened areas and the stem can be cut off. This mushroom is most delicious when stewed or fried. It is classified as the fourth category of edibility.

Doubles

Inexperienced mushroom pickers can confuse the annular cap with fly agarics and the mushroom differs from them by the presence of a powdery-fibrous coating on the cap, the absence of scales, as well as brown or brownish-rusty plates in older specimens. In fly agarics and toadstools they always remain white.

Mushroom from the Arachnidaceae family. Even experienced mushroom pickers sometimes ignore this representative of the mushroom kingdom, and completely in vain. Due to its excellent taste, the mushroom is considered a delicacy. And you can find it not only in forests, but also in mountainous areas.

Other name

Ringed cap, also known as Rozites caperata. The name is explained very simply: the cap of a young mushroom resembles a cap, and on the stem it has white ring. It is also popularly called chicken, white moorweed, dull rosites, Turk.

Edibility

This mushroom belongs to the 4th group in terms of food suitability, which means that it can be eaten both salted and boiled.

Important! Mushrooms are excellent absorbents, absorbing many substances, including harmful ones. Therefore, you should not collect them in environmentally unfavorable areas. This is fraught with poisoning even edible species mushrooms

What does it look like

The cap of the ringed cap varies from 5 to 15 cm in diameter. The small mushroom's cap is shaped like an egg, but as it grows, it straightens into a hemispherical shape with edges curved inward. It can be gray-yellow, straw-yellow or ocher in color. It has a wrinkled surface and often cracks.

Did you know? There are so many varieties of mushrooms on our planet that scientists still cannot give an exact figure. It is believed that for one plant species there are about 6 species of mushrooms.

The plates are not too thick, have a yellowish or light brown color in a young mushroom and change it to brown-ocher as it matures.

The pulp is loose, white, turning yellow when exposed to air. It has a pleasant spicy smell.

The leg of the cap is white, sometimes yellowish above the mushroom ring. The length varies from 2 to 12 cm. The upper part of the leg has pronounced yellowish scales. The spore sac is rusty brown to ocher in color. Spores are 12 by 8 microns, ocher in color.

Seasonality and places of growth

The annular cap is harvested from mid-July to the end of September on acidic, moist soils. Most often it can be found in Ukraine, Russia and Belarus. But it also grows in more northern places, all the way to Greenland. Prefers coniferous and mixed forests.

Mushrooms grow in large groups; you can often find them in blackberry thickets, under spruce, birch or oak trees.

What does a ringed cap look like: video

What can be confused with

Despite the fact that the ringed cap is edible, it is better to start collecting it with an experienced mushroom picker. The thing is that visually the mushroom resembles a poisonous one, so if you have the slightest doubt, you should discard the suspicious mushroom. Also, some classify them as twins of the ringed cap.

It can also be confused with some other representatives of the genus Cobwebs, including inedible ones (Purple Cobweb Cortinarius traganus).

Important! Records poisonous mushrooms always white regardless of age.

Eating

It is best to eat young mushrooms with caps that have not yet opened. In general, it is better to use only the caps for cooking, since the stems are a bit harsh, especially if the mushroom is already old.

Taste qualities

In terms of taste, it is no worse than champignon. It has a pleasant smell and taste, reminiscent of meat. Its taste is best revealed in dishes made from young mushrooms.

What are they suitable for?

Chicken mushroom is consumed in the same form as most other mushrooms: fried, stewed, boiled, dried and pickled. It is prepared both as an independent dish and as an additive.

Did you know? In Poland, hangovers were treated with a decoction of the ringed cap.

How to marinate

The easiest way to prepare this mushroom is to marinate it. Here is the list of ingredients you will need for this:

ringed cap - 1 kg;
salt - 50 g;
bay leaf- 2-3 leaves;
9% table vinegar - 100 ml;
pepper, horseradish, dill, mustard seeds - to taste.

In order to marinate the ringed cap, you should perform the following steps:

Boil the mushrooms in a liter of water (about 20 minutes), drain in a colander and rinse them thoroughly under running water.
In another pan, prepare the marinade from the prepared ingredients: add bay leaf, salt, pepper, horseradish, dill, and mustard seeds to the prepared water. Cook for 5 minutes after boiling, then add vinegar.
Add mushrooms to the prepared marinade and cook for 5 minutes.
Place in prepared jars, screw on the lids and turn them upside down.

Store jars of pickled mushrooms in a cool, dry place.

The ringed cap is a mushroom that has excellent taste and a wide growing area, so it is sold and prepared in different countries. Thanks to its taste, I found wide application V different dishes: soups, salads and as an independent dish.

Is it worth collecting a ringed cap: reviews

In pursuit. Some chickens do not like and even ignore them. But for some reason I like mushrooms. Meaty and tasty, I would even say sweet.

http://forum.toadstool.ru/index.php?/topic/4067-ring-cap-recipes/#comment-40516

There is such a mushroom - a ringed cap. It grows en masse in pine forests and has a very gangly appearance. That is, I know that it is edible, and I even collect it, but I treated it with disdain... until recently.

In the summer, inspired by “Mushrooms in Venezuelan style” from Irina’s site, I tried to prepare caps for the winter, slightly changing the technology (I already wrote in the comments to the recipe on the site)

Not handsome or robust in appearance, this mushroom is valued by connoisseurs, first of all, for its unique taste. Collecting it is a pleasure: without leaving the spot, you can fill a whole bucket. By nutritional value it is not inferior to champignon, and in some countries it is considered a delicacy. Few people know the cap mushroom, but it deserves special attention.

What does a ringed mushroom cap look like?

Cap ringed mushroom looks like this:

This fruit is known by the following names:

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

Where and when to collect

Ringed caps are most often found in temperate climates natural belts. They can be found throughout Asia and Europe, Japan, Canada and the United States. They can be found in the mountains at an altitude of more than 2 thousand meters, and in dwarf birch forests northern latitudes. Most often they create mycorrhizae with coniferous trees on mossy soil.

The development of mycelium is favorably influenced by podzolic soils of deciduous and mixed forests. Sometimes mushrooms can create huge plantations, but this is rare. Basically they form numerous compact groups. They grow best in acidic soils. IN Central Russia hens are found along the edges of marshy lands, where there is high humidity and moss actively grows. You can also meet them in the swamps of Belarus. They can be collected from the beginning of July to the beginning of October.

What can be confused with

You need to collect chicken mushrooms carefully, because they are very similar to some types of plastic poisonous mushrooms - fly agarics and pale grebe. Distinguish edible mushroom you can do this:

Primary processing and preparation

Ringed caps can be fried, salted, pickled, dried, and added to soups. Before cooking experienced housewives Be sure to cook them for 7-10 minutes. But experts say that this procedure need not be done.

Recipe for cooking chicken in batter

You will need the following ingredients:

Vegetable oil for frying.
Wheat flour - 200 grams.
Mayonnaise - 300 milliliters.
Chicken eggs - 3 pieces.
Mushroom caps - 500 grams.

Cooking method:

Pickling

Before marinating, mushrooms need to be boiled for 4-6 minutes in salted water. After this, two-thirds of the liquid is drained, and vinegar, spices and salt are added to the remaining third to taste. All this is boiled for 5 minutes and then poured into prepared jars. Roll up the jars with the preparation tightly and store in the refrigerator or basement.

Royal pickling recipe

Sand can be easily removed using pressure and cold water. But the first salting cannot be tried earlier than after 40 days. It is best to salt mushrooms in an oak barrel. For this you will need:

Cloves - 10 grams.
Sweet peas - 15 grams.
Table salt - 500 grams.
Mushrooms - 5 kilograms.
Dill with seed umbels - several stems.

Preparation consists of the following steps:

You can try the first mushrooms after 1.5 months. If you do not drain the first water, bitterness will be present.

Quick hot salting

Ingredients:

Cooking stages:

Marinated chicken

Marinate the mushroom caps in such a way that the vinegar and salt emphasize the taste and do not interrupt it.

Ringed cap (Rozites careratus) - edible variety, belonging to the Cobweb family and the Cobweb genus (Cortinarius). In Western European countries, such a mushroom is considered a delicacy.

The annular cap is an edible variety belonging to the family Arachnidaceae and the genus Arachnididae

The cap is quite fleshy, hemispherical or cap-shaped, sometimes flat-convex in shape, with rolled up edges. The surface is gray-yellow, straw-yellow or ocher, with stripes on the edges, wrinkled and covered in the central part with a pale pearly fibrous coating. On too dry and hot days, the edges of the cap can crack very characteristically. The pulp is loose and soft, white or yellowing in color, with a very pleasant aroma and quite delicate taste.

Gallery: ringed cap mushroom (25 photos)

Features of the ringed cap (video)

The plates are relatively sparsely located, characteristic accrete type, unequal in length, yellowish or ocher-brownish. The leg area is strong, cylindrical in shape, with a clearly visible thickening at the base and sufficient density, solid type, with a silky-fibrous surface. Above the ring there is a slight scaliness and yellowish color, and below the ring there is an area with a light ocher coloring. At the base there are remains of a pale purple blanket. The spores are ocher or rusty brown, almond-shaped.

Above the ring there is a slight scaliness and yellowish color, and below the ring there is an area with a light ocher coloring

Other names for the mushroom

And also wears very original and unusual names. Most often it is called chicken, white marshwort, dim rosette, wild champignon or Turk.

Edibility and taste of chickens

In gastronomic terms, the ringed cap belongs to the category of truly absolutely universal and very delicious mushrooms. You can prepare fruiting bodies of this variety in absolutely any way., but most often mushrooms are boiled, fried, stewed, pickled and pickled for the winter. Mushroom dishes go very harmoniously with almost any type of vegetable crops, as well as lean meat and a variety of spices.

For the preparation of all kinds of mushroom dishes, only the mushroom caps of the white boletus are used, and best of all young specimens. For food purposes, the fruiting bodies of the annular cap can be used after preliminary heat treatment.

In some areas, the ringed cap mushroom is very common

As practice and numerous reviews from mushroom pickers show, young mushrooms have higher taste, and with age the flesh becomes unpleasantly hard.

It's important to remember that the fruiting bodies of the annular cap are not used in their raw form, therefore, for preparing salads or cold mushroom appetizers, preliminary boiling is mandatory. Among other things, the excellent nutritional qualities of Turks are complemented by various healing properties. Including mushroom dishes in the diet allows you to stabilize the level of sugar and cholesterol in the blood, normalizes blood pressure, and will also serve as the prevention of certain infectious diseases.

Where do ringed caps grow (video)

Season and places for collecting chicken mushrooms

Chicken mushrooms or ringed cap greatest distribution obtained on soils in temperate climatic zones. Quite often, the fruiting bodies of white marsh bog are formed in dwarf birch forests in northern latitudes, and sometimes in mountainous areas and foothills. White marshweed or Rosites dullis is a well-known mycorrhizal former with various conifers, and also actively bears fruit on mossy soils.

For the active growth and development of the mycelium of white marsh grass, places with damp podzolic soils located in mixed or deciduous soils are optimal. forest areas. Abundant fruiting of Rosites dullus is observed in close proximity to the root system of oaks, beeches and birches. Quite often, the fruiting bodies of the annular cap form quite large plantations between July and the onset of October. Only young specimens should be collected which have an incompletely opened, hemispherical cap. After a significant cold snap, especially after repeated and severe night frosts, it is not recommended to collect fruiting bodies, as toxic substances may form in them.

In some areas, the ringed cap mushroom is very common

How to cook delicious chicken

The ringed cap is classified by many mushroom pickers as delicious mushrooms, whose taste qualities are not inferior to the famous and most “noble” varieties. Such mushrooms can be harvested for future use or used to prepare first and second courses. We must remember that mushroom preparations must be stored in a cool basement or refrigerator at constant temperature conditions at 0-6°C.

Pickling

Peel the fruiting bodies, separate the caps and cut into two or four pieces. Prepare marinade from a liter of water, half a glass of 9% table vinegar, three pieces of cloves, one bay leaf, eight pieces of black pepper, 70 g of granulated sugar and 30 g of salt. Place the mushrooms in boiling water and boil for a quarter of an hour, then quickly cool in running water. Cold mushrooms are dipped into a boiling marinade, and after a couple of minutes they are placed in hot and sterilized glass jars, which are rolled up with lids.

For the preparation of all kinds of mushroom dishes, only white boletus mushroom caps are used.

Mushrooms

Description

Pickled caps– easy to prepare and amazing delicious preparation for the winter from a popular mushroom, which you can very easily make with your own hands at home without spending a lot of time. Cooking them is a pleasure!

Finding the caps will not be difficult, because the growth area of the fungus is quite wide. It is found in most mixed forests of the European mainland and grows throughout the summer and until mid-autumn.

It’s quite difficult to pass by these mushrooms: they attract mushroom pickers with their size and a large number in small areas. Individual specimens of the fungus reach fifteen centimeters in height. The cap also has the same diameter. But smaller mushrooms have the best taste.

The mushroom is rich in microelements and vitamins, the unique ratio of which helps maintain normal blood pressure, as well as sugar and cholesterol levels in the human body. Eating this mushroom helps fight infectious diseases and strengthens the immune system.

Ringed caps are a valuable mushroom, the taste of which is not inferior to any porcini mushroom, no butter. The dense and crispy pulp retains its properties after heat treatment, and has a pleasant taste and pronounced aroma forest mushrooms make it desirable on the table. The ringed cap is used as food, salted and fried. But this mushroom is most delicious when marinated.

Proposed detailed recipe with step-by-step photographs of all the steps in making delicious pickled caps will help even the youngest and most inexperienced housewives to preserve these mushrooms without unnecessary hassle and hassle.

The result of your work will be appreciated by tasters, both household members and guests of your home. Be sure to write this recipe down in your personal cookbook. You will use it again and again because the mushrooms will come out perfect.

Ingredients

Steps

Start preparing pickled caps for the winter by preparing the mushrooms. Sort them out and rinse them thoroughly warm water, and then rinse under low pressure running water. Remove the "skirts" on the legs, and then shorten the legs themselves. Do not be sorry, cut off a lot, because this part of the mushroom turns out tough when salted. Large mushrooms cut into pieces. Peel the garlic and rinse the dill umbrellas in running water. Rinse the bay leaves and spices and then dry them on paper towels.

Place the prepared mushrooms in a deep saucepan and then pour over them cold water. Place the container on the stove and bring the mushrooms to a boil over low heat. Cover the pan with a lid. Once the water boils, turn off the heat and drain the pan completely. Drain the mushrooms in a colander and rinse them again under running water.

Also rinse the pan thoroughly in warm water and rinse before refilling the caps. Place the prepared mushrooms back into the pan, add cold water and bring to a boil over low heat, covering the pan with a lid. From the moment the liquid boils, count twenty minutes. This is how long you need to boil the mushrooms until they are half cooked.

Meanwhile, prepare jars for storing pickled caps and lids: rinse them in warm water with added baking soda, and then rinse thoroughly in running water and sterilize. Sterilize 0.5 liter jars for at least five minutes each. This is convenient to do over steam or in the microwave. Boil the lids for two minutes in boiling water. Before immersing in boiling water, do not forget to remove the rubber sealing rings from them.

Strain the boiled caps and then let them cool slightly. The mushrooms should look similar to the mushrooms in the photo.

Rinse the pan in which the mushrooms were cooked. Prepare a marinade in it. To do this, dissolve in clean cold water granulated sugar and salt in the proportions indicated in the recipe. Place bay leaves, black and allspice peppers and clove buds there. Bring this brine to a boil over low heat, and then pour two tablespoons of vinegar essence into it.

Place the cooled mushrooms into the boiling marinade. Cover the pan with a lid and boil the caps for five minutes.

After the specified time, place the hot mushrooms in sterile jars, on the bottom of which first place two cloves of garlic and one large umbrella of dill. Place the caps in the jars quite tightly, and then fill them with hot marinade. Roll up the jars with the prepared lids, check them for sealing by placing them on their sides and rolling them over a clean and dry table.

Turn the bowl with mushrooms upside down and wrap it in a warm woolen blanket or cotton blanket. Leave in this position until it cools completely, and then transfer to a cool room with a constant temperature and good ventilation. Store the product in such conditions for nine months from the date of canning, and store the open jar for no more than three days in the refrigerator, covering it with a nylon lid. Serve generously sprinkled with onions and flavored with aromatic sunflower oil or sour cream.