Mushrooms are common in Europe, and many people collect them to eat. The taste of mushrooms is not very different from the taste of other mushrooms, the aroma is slightly fruity, resembles apricot. The most interesting thing is the excitement of the search and the fact that they are attractive outwardly due to the shape and orange color.
Hats in redders grow up to 12 cm in diameter and have a slightly funnelshaped shape with a edge, which is noticeably bent inside in young copies. With age, convex (rounded or domeshaped) with the central deepening of the mushroom hat become funnelshaped. The surface of the hat is dry, but becomes wet (mucous) when getting wet.
On a fleshy orange, carrot-orange or sometimes dull apricot hat, pronounced concentric stripes often appear on the surface, which are painted here and there olive-green spots.
Dairy color is a key sign for the identification of saffronies, when compared with other mushrooms. Redes distinguish bright-carrot or orange-colored milk, emerging from the gills after damage or cutting. The doubles of the saffronies are similar in color, but noticeably more reddish, they become deeply red/purple for 10-30 minutes after contact with air.
The leg of the redhead has spots. Therefore, when you cut off the mushrooms from mycelium, make sure that you cut off part of the legs, and not just the hat, so that it is easier to identify whether the mushroom is edible or not.
When you cut one of these mushrooms, after a while it will begin to release milky juice of bright orange color, almost fluorescent under the light. Juice leaves a mark on his hands or clothes if it comes into contact with them. The gills of this mushroom are directed down and various lengths, have a bright orange color, with age they become greenish.
The leg is strong, up to 70 mm in height, in young copies orange. Hats and legs acquire a dull greenish color with aging or when damaged. The imprint is pale yellow.
Rush collects in the early stages of growth, because insects lay larvae in them. Cut the body in half during assembly to see if there is any infection that manifests itself in the form of dark blue spots and tunnels in the fungus. As the fruiting bodies ripen, pale and become quite large, the old specimens are full of larvae and almost tasteless.
Types of redheads
The red-red red
A variable hat, in some adult copies of not more than 3 or 4 cm in diameter, but more often in a diameter of 5 to 10 cm, this measure is rarely exceeded. At first, the hat has a convex shape, then flattenes, the center is a little drowned and, finally, becomes a funnel. The surface of the hat is matte, pale orange with concentric not very noticeable areas, quickly becomes greenish with some grayish tint and darker green areas. The edge is wrapped in young mushrooms, later it is leveled, a little wavy.
The hymenofor is weakly expressed, pale orange, gills are often bifurcated towards the leg. The milky juice that it is distinguished, when damaged, is stained in orange, and in some cases almost reddish. From old age, gills turn green.
A cylindrical leg 2-4 centimeters long and 1.2-1.8 centimeters in diameter has a color similar to the color of the hat, or a little paler than. The leg is rather solid in young mushrooms, more hollow and porous in mature.
Compact, thick, whitish pulp in the center and orange to the periphery emits milky juice, carrot-orange, but after a few minutes it becomes wine red. The smell of juice is pleasant, fruit, raw mushroom tastes slightly caustic, but it disappears when cooking.
Fruit bodies have convex hats with a central concave part, reaching a diameter of 4–7.5 cm. The surface of the hat is smooth and sticky, and the edges are curved down even when the mushroom matures. The color of the red red-from pinkish to orange, sometimes with grayish or pale green-gray spots, especially where the surface is damaged.
Often located gills have grown together with a leg and fit under an inclination to it. They are pale-bended with a pale-prayed edge.
The cylindrical leg has a length of 2.0–3.5 cm and a thickness of 1-2 cm. Its smooth surface is painted from a pale-sized yellow to light-gray-yellow, sometimes with brownish irregular points. The pulp varies from firm to brittle. On the leg it is soft and pale-pinkish in color. Under the cuticle, she is brick-brown and brownish red right above the gills.
The taste of red red varys from soft to slightly bitter. He does not have any specific aroma.
Disputes from spherical to ellipsoidal, size 7.9–9.5 x 8.0–8.8 μm. They have superficial ornaments up to 0.8 μm high and almost complete reticulum with wide rounded protrusions.
Basidia (spore cells) is cylindrical, with four disputes and have dimensions of 50–70 x 9–11 μm.
The size of the spruce ginger hat is from 3 to 10 centimeters, rarely up to 12 centimeters in width, concave in the center and rounded shape. At an early stage, the hat is convex, the edges are slightly rough. A funnelshaped deepening in the center later becomes flat. The surface of the hat is smooth, greasy in raw weather and slightly shines in dry form. Its color is from mandarin to orange-brown, darker and dull on yellow-brown edges. The color of old specimens or after cold/frost changes to dirty green or green.
Dense lamella’s arcs similar to the arcs with even or slightly even edges from pale orange to pale blond, attached to the leg. They are fragile and mixed with shorter gills that do not completely pass from the edge of the hat to the legs, and also partially branch near the stem. On old mushrooms or in cases of damage, spots appear first dark red, and then gray-green. The imprint is pale blond.
The long cylindrical leg of the reddish-orange color, covered with spots. Its length is from 4 to 8, less often 10 centimeters, width from 1 to 1.5 centimeters. At the base, the leg is slightly thickened and hollow inside.
Milk juice is first carrot and red and acquires burgundy color for 10-30 minutes. Fragile and pale yellowish pulp often teems with larvae. If the spruce red leaf is cut or broken, it becomes first carrot-red, then burgundy and after a few hours dirty green. The body smells of a smell sharply similar to fruits, at first it has a soft taste, but then slightly resinous, and somewhat knitting.
In a red-haired pine carrot-orange hat from convex to a vas-shaped shape, with age expanding and developing central recess. In young specimens, wrapped, 4–14 cm across, it is often visible on it dark orange lines or concentric rings from lighter fibrils. Hat smooth, sticky and viscous when getting wet, in the usual state dry. When damaged, the hat becomes green.
The mushroom has tightly located fragile gills. They descend down the squat of the orange leg, which is often hollow inside, from 3 to 8 cm long and a thickness of 1 to 2 cm, straight and cylindrical or tapering to the base. The color of the hymenophore is initially white, then light-pink-orange, in old mushrooms it becomes dark orange. If the gills are damaged, they turn green.
The body of the fungus is painted in a dark green color when damaged. Fresh Sosnaya Ryzhik emits orange-red juice or milk that does not change color.
The flesh of the hats and legs of young pinesized hastes crisp, the mushroom breaks with a bang. The pulp is whitish with reddish-orange lines and spots where Milky juice is produced.
The smell of the mushroom is unclear, the taste is slightly caustic. No rings or veils. Disputes 8–11 × 7–9 microns, with mesh, interconnected crests.
Mushrooms similar to redders (false)
She bites worse than Kayen pepper. The extremely acute taste of raw mushroom leads to the appearance of bubbles in the tongue. Some authors report that this species is completely poisonous or causing “moderately measured gastroenteritis”. Liquid extract and pressed juice of fruit bodies when introduced under the skin of a frog disrupts breathing, causes paralysis and ultimately death.
Symptoms that usually occur after drinking raw mushrooms include:
This combination dehydrates, leads to muscle spasms and disrupts blood circulation. Gastroenteritis takes place without treatment in a couple of days.
Despite reports of toxicity, mushrooms are prepared in Finland, Eurasia and other countries of Northern and Eastern Europe, steamed, withstand it in brine for several days or is pickled and appreciated for acute taste. Norway is fried and added to coffee.
Large lacker or papillary
The hat is concave-prohibited with a small tubercle in the center of fleshy flesh, the diameter is about 9 cm. The color of the mushroom is brown-gray or dark brown. Yellow hats of overripe specimens dry. The color of the gills is light beige, red.
Baby leg, hollow inside, tubular, 3.7 cm in length, from old mushrooms acquires the color of the hat. The pulp without smell, white, fragile, dense. It darkens in case of damage. Blessed milk in the air does not change color, tasted sweet, ugly humming. Drydried mushrooms smell like fresh hay or coconut.
Gorky milky juice affects the taste of the dish, but does not make the mushroom toxic. A large miller is soaked in water for 3 days with a frequent change in water, salt and pickled.
The pulp is not inferior in calories of meat, contains fiber, vitamins, proteins, macro and micro-elements. A person is saturated quickly, body weight remains unchanged.
Molecchik is aromatic
The mushroom has a fresh-salt taste and coconut aroma. MLOTROK FREATIONAL CONCLUSIONAL EVED. White milky juice is bitter and caustic. It is suitable after prolonged soaking in cold water and salting. They also consume fried form along with rawers or subgrinets. In dried form a fragrant miller poisonous.
Frequent and thin gills are connected to the leg, bodily color, and abundant milky juice is released during breakage. Convex in young specimens a bodily-gray hat is small, flattened with age, the funnel in the center deepens. The skin is dry and slightly pubescent.
Smooth, loose leg slightly lighter than the hat, approximately equal to the diamond of the hat, hollow inside. The pulp with the aroma of coconut is white, loose, delicate, fresh, leaves acute aftertaste. Not abundant white milky juice does not change color in the air.
Where the saffron grows
In nature, many mushrooms are similar to redheads. When determined whether it is edible mushroom or not, take into account the place of collection. Real saucers grow only under pine trees. This is because the mycelium from which the mushrooms appear, is attached only to the roots of pines (European trees). This species forms mycorrhic communication (symbiosis) with introduced pines. If you see something that, in your opinion, is a redhead that grows where there are no pines, then do not collect and do not eat these mushrooms, because they can be poisonous.
Rush grows in colder weather and are usually found in the fall. Mushroom pickers collect saucers and frosts when the trees have already lost foliage and mushrooms are hiding under it. Therefore, they raise the foliage with a stick, otherwise the mushrooms cannot be noticed.
Ringer are comparable to vegetables and fruits in the content of polyvitamins. They are eaten to improve vision, skin and hair condition. Essential mushroom amino acids are used by 75-80%. In composition, mushroom amino acids are not inferior to animal proteins. People also eat fresh redders to feel natural taste and get useful substances without heat treatment.
There are few contraindications. Large portions of saucers:
The product is not consumed after removing the gallbladder. Ringer will harm if they confuse them with outwardly similar false mushrooms. Consequences of use:
Collect saucers when they understand the types of mushrooms.
Fresh saffronies of smallcalorie, salty and pickled mushrooms are nutritious. People with excess mass are not advised by saffronies prepared in brine or marinade.