Cockerel mushrooms (chickens): photo and description

Among the huge variety of mushrooms on our planet there is one edible species, which is known only to experienced mushroom pickers. Meet - it's cockerels. They received such an original name due to the fact that they taste like poultry meat. Next, we will tell you how cockerels look, where they grow, how to collect them and how best to prepare for the winter.

Other name

The scientific name of cockerels is an annular cap. It is the only representative of the European species of fungi of the genus Rozites, which is sometimes included in the genus Web. In Latin its name is written Rozites caperatus.

There is also a synonym - the chicken mushroom, and a number of popular nicknames that residents of different regions gave it:

• white warrior
• dull rosites,
• Turk,
• cap,
• greenfinch,
• sandbox gray,
• sapling

It is often called the "gray row", but in fact it is a completely different species. Gray (Tricholoma portentosum) belongs to the Ryadovkov family and has a dark gray or brownish cap color; besides, its leg has no ring.

Did you know? In the Swiss national park of the city of Ofenpass grows mushroom mushroom with an area of ​​several football fields - 800 m long and 500 m wide. Basically, all this space is occupied by its mycelium, hidden under the ground and consisting of an extensive network of thick hyphae (filaments).

Edibility

Cockerels are edible, moreover, nutritious and tasty mushrooms. In Western Europe are considered delicacies.

Biological description

So that you have a clear idea of ​​this gift of the forest, here is a description of the biological characteristics of the fruit body of males.

Familiarize yourself with edible types of mushrooms.

Hat

The hat looks like this:

1. In the initial development, it is hemispherical, like a chicken egg, with its edges down and turned down.
2. Growing up, it becomes convex-flat, with raised edges, a small hump appears on top. If the season is hot, the edges of the cap crack.
3. In a mature cockerel, the skin becomes wrinkled and fibrous, covered with a bloom in the form of white powder.
4. As it grows, the color of the cap may vary from silvery white to yellow-pink-brown.
5. The diameter of the heads of cockerels is from 5 to 12 centimeters.

Pulp

The inner layer of the fruit body looks like this:

1. Dense consistency, watery, has fibers.
2. The color is yellowish or whitish.
3. At the cut color does not change.
4. The smell is pleasant, mushroom.
5. The taste is like chicken.
6. May be affected by worms.

Records

Turning the fungus and looking under its cap, you can see a lot of thin plates of the spore apparatus attached to its leg. The color of the plates changes with time:

1. White or yellowish - in a young fungus.
2. After disclosure of the cap, the plates turn yellow.
3. During the spore ripening, the color of the plates changes from yellow to rusty.
4. It is the ocher-rusty shade of the edible mushroom plates that distinguishes it from poisonous associates, whose plates remain consistently white.

Spore powder

The spores are ovoid or ellipsoid. Powder from the ripened mushroom spores leaves an ocher hue on the hands.

Leg

This mushroom leg is well visible part.

1. It has a cylindrical shape; thickened at the base, resembles the leg of an Amanita.
2. There is a cortina (membrane), which, when broken, forms a ring that fits tightly to the leg.
3. The surface is silky at the base and with thin scales in the upper part.
4. The color on the top of the legs above the frill is pale yellow, the lower part of the more intense color.

Did you know? During active growth, fungi due to the turgor (intracellular) pressure that they reach in this period 7 atmospheres, capable of penetrating not only concrete pavement, but also iron or marble. The same pressure level is injected in the tires of a ten-ton dump truck.

Where to grow and when you can collect

Ring cap - a widespread mushroom. It can be found on the European and Asian continents, as well as in Canada, the United States, and Japan. These mushrooms are very fond of the harsh climatic conditions of Lapland, as well as the Russian tundra, where they live in elfin birch trees and at the marshes (from which another name for them is the guardians). The swamps of Belarus are also to their liking.

It will be interesting to know which mushrooms grow in the Volgograd, Saratov, Leningrad, Kaliningrad regions and Bashkiria.

Often they are in the mountainous regions, where they were found at an altitude of up to 2 thousand meters. Their favorite soils are sour, moist, podzolic, on which coniferous and mixed forests grow. Also on these grounds often lingonberries and blueberries are found, so if you stumble upon a thicket of such bushes, it means that the roosters are somewhere nearby. They grow extensive plantations, multiple compact groups. The time of their collection - from the first days of July until the first frost. It is best to collect roosters accompanied by an experienced mushroom picker who will be able to distinguish these mushrooms from poisonous counterparts very similar to them. About the difference between edible cockerel and poisonous fungus - read below.

What mushrooms can be confused

Ringed cap can be confused with inedible mushrooms of the genus Spiderweb. However, the edible has a very important difference - there is always a full-fledged ring on their leg, which the poisonous ones do not have. They can be seen on the leg only small remnants of the bedspread. Sometimes males are confused with a toadstool or a mushroom.

Find out what medicinal properties a fly agaric has.

So that you can distinguish them from deadly analogues, here are a few important signs:

Amanita

How to use in cooking

Males in the gastronomic plan are universal, they can be eaten in any kind.

Taste qualities

These mushrooms have a unique, delicate, specific taste peculiar only to them. Thanks to their delicious taste, the dishes from the rooster are reminiscent of tender chicken. With their nutritional properties, they are not inferior even to champignons.

Read also about how to grow mushrooms in the home and what is the use of the use of mushrooms.

What are suitable for

The universality of cockerels is manifested in the fact that they can be prepared in different ways:

1. Marinate for the winter.
2. To dry.
3. Fry.
4. Stew.
5. Salted.
6. Boil in the soup.
7. Apply as an ingredient in solyanka.

They are harmoniously combined with any vegetables, meat, spices. The best to taste are the caps of young fungi. If the fungus is old, with a hardened leg, it is better to reject it, even if it is not wormy.

How much to cook

Some gourmets like to boil cockerels before frying or stewing them. Other forest lovers prefer to fry them fresh. Both options are acceptable if the mushrooms have grown in an environmentally friendly area. If you choose the first option, then you need to do it in 3 steps, each time pouring water and pouring a new one. And do not boil them for a long time - 5 minutes is enough each time. One of the reasons why it is advisable to boil the mushrooms several times is sand stuck between the plates.

Important! It is better not to pick up mushrooms near roads and working plants. Despite the appetizing appearance, the presence of harmful substances in them is guaranteed.

How to pickle

We offer you a choice of two recipes for salting cockerels:

1. The cold way - will allow you to try the dish no earlier than 40 days.
2. The hottest way is to eat right after the pickles cool down.

Both methods will give you a dense and crunchy mushrooms, which will be an excellent snack or ingredient for different dishes.

Cold Salted Mushrooms

List of required ingredients and utensils:

• 10 kg of males,
• 1 kg of salt
• 1 bag of sweet peas,
• 20 g clove blossoms,
• several umbrellas of dill with seeds,
• cold water - as needed
• oak barrel with a circle under the yoke,
• oppression,
• juniper branches.

Important! If you find inside a jar of mushrooms, even a small amount of mold, these mushrooms in any case can not be eaten. It is better to throw them away.

Step-by-step recipe:

1. First of all, the oak barrel is steamed up with juniper to destroy unwanted microorganisms.
2. It is necessary to wash the mushrooms and pour in layers in a barrel, pre-salt each layer. To do this, take 2/3 of the total salt.
3. Pour mushrooms with cold water.
4. Cover the contents of the barrel with a wooden circle.
5. Put on the circle of oppression.
6. Foam will appear during the week to be removed.
7. After a weekly salting, the water should be completely drained, put the mushrooms in a spare container and rinse the barrel.
8. At the bottom of the barrel lay dill.
9. Put the mushrooms in layers again and cover with the remaining salt. Spices and herbs need to upgrade.
10. Pour with clean cold water, cover with a circle and put the oppression.
11. Salting should be stored in a cool pantry or cellar.

Salty cockerels hot (fast) way

Ingredients and Utensils:

• 10 kg of mushrooms,
• 150 grams of salt
• 3 liters of water
• 4-6 pieces of allspice peas,
• 3-5 clove inflorescences,
• 7-10 black peppercorns,
• bay leaf (1 piece per jar),
• 3-5 cloves of garlic (portion per 1 jar),
• 5 rings of onion (1 portion),
• cans (1 l, 0.5 l),
• metal covers.

Important! It is not recommended to boil bay leaves in marinade, otherwise, instead of flavor, it will add bitterness to the whole pickle.

Recipe blank:

1. Rinse the fungi thoroughly from sand under running water.
2. Put in a saucepan and boil 3 times for 5 minutes, replacing the water with a new one.
3. Throw in a colander and let the water drain.
4. Boil 3 liters of water, pour salt and spices into it, then mix and pour mushrooms.
5. Boil cocks in the marinade for 5 minutes.
6. In the sterilized jars put garlic, onions and bay leaves on the bottom.
7. Spread the ready-made cockerels over the cans, adding marinade.
8. Roll up the pickle lids.
9. Allow to cool, then clean in a cold place.

Learn how to pickle mushrooms for the winter in banks.

Mushroom blanks for the winter have always been considered a delicacy. It is only important to remember that independently collecting and harvesting unfamiliar mushrooms is dangerous not only for health, but also for life. In order to prevent a fatal mistake when collecting cockerels, take a seasoned mushroom picker with you on a hike.

Watch the video: Nati koli chicks and farm nagamangala 9632377275 (April 2024).