Mushroom saffron, photos and description

Ginger, an edible mushroom from pine forest. The description and photo of the fungus saffron spruce. Edible mushrooms image for children

Ginger, an edible mushroom from pine forest. The description and photo of the fungus saffron spruce. Edible mushrooms image for children

Edible mushroom saffron – a russula mushroom that grows mainly in pine and spruce forests and prefers an abundance of sand in place of its growth. Saffrons vary, most frequently used in food is in our latitudes – spruce, pine, alpine, fir, red and saffron present.

Ginger can be easily distinguished from other members of the mushroom kingdom from the characteristic color, which gave the name to this fungus. Cap mushroom has a color from red to bright orange, so you can easily find it among the forest grass and bushes. It is easy to notice the fungus will help you and a big hat, which has a diameter of 10-15 cm, in itself flat, but goes deep center. This is another feature distinguishing saffron from other fungi. Stipe also quite long and reaches 10 cm in height, it is easy to cut, but inside it is completely hollow. Ginger has a sticky skin on his hat, and if we cut it, you will see that inside he was as red as the outside, but being on the air coloring will change to green. This mushroom has its own, incomparable sap that appears when cut – yellow and sweet to the taste, somewhat similar to the resin.

How to distinguish one species of mushrooms from the other? Most often it is done by looking at the flesh when cut, juice and mushroom hat. For example, spruce saffron very similar to volnushki pink, but in contrast to it it is bitter, as orange plates had, while at a volnushek they generally have no color. In addition, this kind of false flax in the procurement turns green. Speaking of marinades are best suited for this saffron real, as it has a denser leg and salting remains the same orange.

Why mushrooms are so popular? The fact that they are very nutritious and easy to prepare, because they do not need to keep in water before cooking – just enough to clear of leaves and other debris, and pour over boiling water to rid them of all bacteria. And then you can use them at its discretion – fry, stew, pickle or salt. By the way, salted mushrooms you can bring to the table as early as 2 weeks after salting.

Most mushrooms in the woods mushroom pickers found in August, but in general, the collection of mushrooms lasts from July to October. Absolutely all kinds of mushrooms – edible.

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