Mushroom chicken - an unusual taste

Mushroom chicken, having such an original name, in fact, scientifically referred to as annular caps. This species of mushrooms is typical primarily for mountain forests and foothills. The Turks, the deep sea, the roses are dull ... All these are the names by which the fungi of the chicken are called in the people.

Description

They are part of the European kind of edible rosites. Mushrooms chicken have a hat size of up to fifteen centimeters. They are rather fleshy, with a cap-shaped lid, and as a result they received their scientific name. The hat has edges turned upwards and gray-yellow or ocher color. Young "hens" - mushrooms, the photo of which shows their great similarity with other representatives of the cobweb, as they grow their globular or egg-shaped lids, gradually becoming flat with a raised center. In adults, Turpenters or Turks soft and friable flesh, initially white, and later yellowing.

Appearance

In general, chicken fungi, photos and descriptions of which show that they are very similar to cobwebs, were previously considered to be representatives of this species. Their almond-shaped, warty spores are the same as those of the latter. However, chicken mushrooms never have a spider vein between the edge of the bonnet and the leg. Their plates are relatively rare and adherent, with an unequal length.

The leg of this representative of rosites is sturdy, cylindrical in shape, solid at the base, solid with a silky fibrous surface.

Place of distribution

Chicken fungi, whose photos show that they are very similar to some species of voles, for example, early or hard, forms mycorrhiza mainly with coniferous tree species, although under oaks or birches they are found no less often. In the middle zone of our country, they can be collected on mossy sites in pine or mixed forests.

In mountain ranges they are found even at an altitude of two thousand meters. Most of the mushroom chicken are common in Western Europe and in Belarus. In our country they are more often found in damp forest areas of Central Russia on the solids and podzolic soil types. These mushrooms like to live in mixed forests, but they are often found in pure conifers, if, of course, there is enough moisture and there are all necessary conditions for reproduction and growth.

When to collect

Of course, this representative of Rosites can hardly be classified as the most widespread and popular. Experts believe that the reason for such unpopularity is not the least role played by its some external similarity to the toadstool. However, those who once tried these mushrooms, for sure will return to cooking dishes from the bell ring.

Search chicken mushrooms begin in mid-August. The season can continue until the end of October. Especially the fungus is overgrown with bilberry and cowberry. After the collection of berries is over, it almost completely floods the places of their distribution in large groups. And one more interesting fact: the chickens grow only in ecologically clean areas.

This is not a gray fly agaric

Very often mushroom chicken novice lovers of "quiet hunting" are taken for inedible and do not take in their basket. But this is absolutely not true. These representatives of rosites belong to the fourth group in terms of their nutritional characteristics. They can be used in cooked and salted form. They have a very refined mushroom flavor and exquisite taste.

Externally, the bell-shaped caps or chickens are very similar to the gray fly agarics. But they are very easy to distinguish from the latter. It's enough just to study the inside surface of their bonnet. There are plates with a yellow and brown color. A distinctive feature of the fly agar is that at any age it is always snow-white.

There is a difference in the structure of the legs. Firstly, this ring is located just below their bonnets. It has a color in tone to the whole mushroom. A little higher there are small yellowish scales. In addition, the foot itself below the ring is thinner than above.

These delicious chicken mushrooms

How to prepare a cap ring, know not all. However, those who are already familiar with their taste, believe that in the fried they are simply delicious. To prepare such a culinary masterpiece, the hens need to be cleaned and rinsed thoroughly. Some landladies like to first boil them, and then fry, others prefer to brown them in oil fresh. As there are these mushrooms - a matter of taste, but they are especially good in battered flour, eggs, mayonnaise and spices. First, the chicken should be dipped in it, then roll in breadcrumbs and put on a hot frying pan, which already hisses the sunflower oil. The cooking time is about five or seven minutes.

Cooked on this recipe dish is eaten instantly. To the taste of the chicken, mushrooms, photos of which somewhat resemble fly agarics, look like tender chicken meat.

Canning

Caps are ringed for the winter harvested in many different ways: they are marinated and salted, but the sausage variant deserves special attention. The taste of these fungi becomes sharp and expressive, which in the mouth is manifested by small, sharp bubbles.

The recipe, according to which the chicken is sucking, is quite easy: one kilogram of mushrooms will need sixty grams of salt, a few peas of pepper - black and fragrant. Still need will be horseradish, garlic, bay leaf, mustard seeds and dill.

Mushrooms are blanched in boiling salted water, prepared at the rate of one tablespoon of salt per liter of water for five or ten minutes. Then they are thrown back on a sieve, washed with cold water and allowed to drain.

After this, the mushrooms must be mixed with spices and the remaining salt in a bowl intended for fermentation. Then the mass is covered with a clean napkin, on top of which is placed a wooden circle or plate, and they are oppressed. Kvassyatsya mushrooms from five to ten days, depending on the temperature of the environment. After that, they need to be transferred to the banks and stored in the refrigerator.