Mushrooms mushrooms: benefits and harm to the body

With mushrooms, almost all mushroom pickers are familiar. They have a bright look, can be used in the preparation of various dishes. The composition includes just a huge number of useful elements. This type of mushroom is well absorbed by the body, which is why it is popular among many mushroom pickers. Let's consider them in more detail.

How do mushrooms look and where grow

Redheads look quite bright, they stand out almost immediately against the background of foliage or greenery. You can recognize them by appearance and form. Features are as follows:

1. The surface has a bright orange color. It is he who stands out against the general background.
2. The fruit body has a bright hat. Moreover, it has a flat part, the diameter of which is approximately 6 cm, at the edges it becomes funnel-shaped with the edges bent inward.
3. With prolonged growth and favorable conditions, the caps have a size of up to 17 cm.
4. The surface of the body is moist and slightly sticky to the touch. However, at low humidity this effect disappears.
5. The leg has a length of 4-6 cm, the diameter reaches 2 cm. At first, the leg is slightly filled, after which it becomes cellular. The color may be the same as the hat, or a little lighter. At the base, it may taper slightly or be cylindrical. If you press the surface a little, it turns green.
6. Gimenofor looks plastic. At the same time, it is clean, forked, and at the bottom converges into one leg. The color changes from yellow to orange, after compression it also turns green. You won’t be able to separate it from the hat.
7. The pulp has a dense structure, the color in the air changes depending on humidity. Some time after the body is in the basket, the flesh starts to turn slightly green or remains red. The structure is represented by a combination of small bubbles, there are small conductive hyphae with juice.
8. The mushrooms in question grow almost every year. In this case, the root system creates entire families. Many love the mushrooms in question precisely because of the bright color.

A “silent hunt” for saffron mushrooms may depend on a variety of factors. The mushroom network develops well only with normal humidity. This species is found in almost all countries of the northern and middle latitudes. Habitats are highly dependent on the species. Both should be sought in spruce and pine forests. In mixed forests, large colonies of the fungus under consideration are also found.

Single mushrooms are much less common than colonies. Light forest is more suitable, so many mushroom pickers visit the outskirts of the forest or similar strips. Other recommendations are as follows:

1. Experienced mushroom pickers often look for single mushrooms on the north side of the tree. Due to the lower temperature, moisture evaporates more slowly, so there are more nutrients for growth.
2. A saffron mushroom often becomes a butterdish. Such mushrooms are very common in the forest, but you need to look closely at the nearest land, other satellites can also hide there.
3. Care must be taken, as small specimens are hidden deep under the grass. If you walk sloppy, you can just crush them.
4. If one camelina is found, you need to look around well. The probability of the distant spread of the root system is high.

Large colonies are often found in moss. This is due to the fact that it is here that a large amount of moisture is retained for growth. Sandy soils are rich in nutritious minerals.When visiting the forest, you need to pay a lot of attention to various tubercles and ledges, since it is there that a small fungus can hide. Experienced mushroom pickers often investigate young forest felling.

The most optimal growth temperature is 15–27 degrees Celsius. The considered species practically does not tolerate cold. Massively they appear in the period from July to September. It is worth considering that it is necessary to carry out the timely collection of mushrooms, since when the favorable conditions pass, they will almost completely disappear.

Views

Many are confused with saffron milk because of the fact that there are several species. The differences are in the coloring of the skin and pulp, the size and degree of color change when pressed. The main types are as follows:

1. Ordinary, pine forest or pine forest. This mushroom is considered edible, in taste it is second only to white. The hat has a yellow or bright orange color, there are green circles in the pulp. The diameter of the cap may vary in the range of 3-17 cm. The plates are pale in color. The leg has a height of about 7 cm and a diameter of 2 cm. This variety, after cooking, has a soft, resinous smell and taste. It grows in Russia and Eastern Europe, mainly in mixed forests. In the Northern Hemisphere, collection is possible from July to November, depending on weather conditions. It is believed that this saffron is the most delicious of all that are going to. Prior to direct preparation, it is not necessary to soak it.
2. Spruce. A similar species is considered a separate species. The upper part of the cap has a strong yellow tint, it is more fleshy in comparison with ordinary ones. With prolonged exposure to the sun there is a chance of fading. In humid weather, the surface of the hat becomes wetter, the rest of the time remains dry and smooth. The leg is much shorter, has a curved appearance. The color is practically no different, but the plates are much lighter. This species of camelina grows in spruce forests with an abundance of grass. The needles litter provides long-term moisture retention. Some novice mushroom pickers cannot distinguish this species from the pink trap.
3. Red or blood red. This species is considered quite rare, has a bright red color. Under various growing conditions, the cap diameter is 5–15 cm, the surface is smooth with slightly greenish pronounced rings. The leg is large, has a height of 3-6 cm, diameter reaches 2.5 cm. In mature versions, it is hollow, has a color similar to a hat. After cooking, red mushrooms have a pleasant and pungent smell. Therefore, this species is very popular among inveterate mushroom pickers. The plates are quite pronounced, there are anastomoses between the individual sections. Unlike other varieties, in the fungus under consideration, after pressing, the color first changes to brown, and then to greenish. They grow mainly in northern latitude, most often found in the Czech Republic.
4. Red pine. This variety belongs to edible mushrooms, which have the orange color of the juice. The diameter of the cap varies from 3 to 10 cm. The meatiness of the structure is medium, in the central part there is a slight concavity. To begin with, after pressing the surface turns red, after which it turns a little green. The peduncle is 3–8 cm high, with a diameter of about 2.5 cm. Red saffron mushroom creates pine mycorrhiza, most often found in Italy or France, but can also be found in Russian forests.
5. Japanese or fir. Another edible mushroom that is less common than others. The hat does not grow more than 8 cm in diameter, the edges are wrapped in the lower side. The surface is light brown in color, the leg stands out, has a diameter of 2 cm and a length of 7.5 cm. The flesh is a little light, when pressed changes its color to bright red. This variety grows in the south of the Russian Federation and in Japan. The most favorable conditions fall on the period of September-October.
6. Salmon. Belongs to the category of edible. It is worth considering that this variety is characterized by the largest and widest hat. Large variants with high humidity have a diameter of 20 cm.The plates are pink, sometimes there is a slight red tint. Leg 5 cm high, 1-3 cm in diameter. You can find such a species only in coniferous forests.
7. Oak. With this variety you need to be careful, as it relates to conditionally edible. Most often grows in deciduous forests, distributed in Spain and the UK. The hat has an irregular shape, a diameter in the range of 5–12 cm. When cut, the flesh turns pink, to remove the bitter taste, the mushroom is first soaked.
8. Dark. An edible variety that is considered very rare. She is often confused with poisonous. A hat with a diameter of 5 to 12 cm, turns green when it is pressed or damaged. On the reverse side there are a large number of plates. A distinctive feature is a small leg, which reaches a height of only 5 cm. However, it is very dense, but in mature mushrooms it becomes hollow. Most often found in coniferous forests, very susceptible to temperature.
9. Wine. This type is attributed by some to a separate type of mushroom, others to a variety of camelina. Large specimens have a hat, the size of which is about 12 cm. The name was given according to the wine-red hue. If broken, you can see the white flesh. The foot is about 3 cm in diameter, 6 cm high. If you press down, then a bluish blue appears on the surface.
10. Finnish. It has a cap with a diameter of 3-8 cm, while the surface is very sticky. The color is slightly different, in the center it is darker compared to the edges. The plates are small, very narrow, very green. Milky juice, when exposed to air, turns green. When pressed, the color changes to blue. It grows mainly in the territory of Karelia or the Volgograd region.

The above information indicates that almost all varieties are edible. Many of them inexperienced mushroom pickers simply throw out, considering them inedible or poisonous.

What is the difference between saffron milk cap and trap

Most often, mushrooms are confused with a pink thunder. The second option must be subjected to good heat treatment, otherwise poisoning is possible. Many pink traps are called false mushrooms. At the same time, it is almost impossible to distinguish both mushrooms during a quick inspection:

1. The fruiting body of the trefoil is pink; in the fungus under consideration, in most cases it is ocher.
2. In the throat, the cap is strongly lowered relative to the leg.
3. Only in saffron milk juice changes color when in contact with air. When oxidized, it becomes more green.
4. Volnushki are often found under aspen and birch; they practically do not like conifers.
5. The check is carried out after the mushroom has been cut. Experts recommend throwing out suspicious options to eliminate the likelihood of poisoning, and boil the rest well.

Composition and calorie content

Ginger (100 g) have the following indicators:

• Calorie content - 22 kcal.
• Fats - 0.8 g.
• Proteins - 1.9 g.
• Carbohydrates - 0.5 g.
• Water - 89 g.

The above information indicates that 45% of proteins and 43% of fats, as well as 12% of carbohydrates are in the composition. There are a lot of:

1. Vitamin B2. An insufficient amount of this element causes problems with the skin. In addition, twilight vision may be significantly impaired.
2. Potassium. It is required to organize the work of nerve impulses and regulate pressure.
3. Gland. This element is considered the main one, is responsible for the transport of electrons and oxygen. A lack of iron leads to severe fatigue and some other problems.

In general, we can say that saffron mushrooms are quite useful, their use will help to avoid many health problems.

Useful properties of saffron milk cap

General benefit

Many mushroom pickers are looking for saffron milk because of their usefulness and attractive taste. The human body digests them well, in comparison with others. Useful properties are as follows:

1. There are vitamins necessary for life.
2. Common minerals are included.
3. Antibiotic substances are aimed at suppressing most bacteria.An example is the tubercle bacillus.

Over a long period, the fungus in question has been used for the prevention and treatment of diseases associated with respiratory problems. High-quality antiseptic is characterized by great effectiveness in use.

For women

A specific composition determines the beneficial effect on the woman's body. They are as follows:

1. The composition contains virtually no fats and bad cholesterol. That is why they can be used with a tendency to obesity or carrying out a procedure to cleanse and strengthen blood vessels.
2. A high concentration of fiber becomes the reason why the cooked product in question helps with digestive disorders.

Constant use allows you to get rid of toxins and toxins that accumulate in the body.

For men

Men should also pay attention to mushrooms. They have a large number of different beneficial properties.

1. The product is approved for diabetes. This is due to the fact that they do not contain harmful elements, but stimulate the metabolism. Such an approach avoids the development of complications in the future.
2. Mushrooms can be used for osteoporosis, rheumatism and many other similar diseases. A specific composition avoids the development of inflammatory processes in bones or tissues.
3. It is possible to use saffron milk in case of cardiovascular diseases. They can strengthen the heart muscle and normalize almost all work.
4. A high concentration of amino acids and proteins determines that a cooked dish can help at the time of recovery. Recovery of forces leads to the normalization of the immune system.

The beneficial effect determines that many saffron dishes are ideal for the recovery period after a cold. Some suggest that there is a beneficial effect on cancer.

During pregnancy

During pregnancy, the diet should be developed exclusively by a professional. This is because the wrong products can have a negative effect. It is believed that during pregnancy you can eat a small amount of mushrooms. They are useful, but can disrupt the immune system or the entire body.

When breastfeeding

When feeding, it is not recommended to include mushroom dishes in the diet. This is due to the fact that almost all elements are transmitted through milk. Poisoning the mother at the time of feeding can lead to serious consequences. Do not forget that the child's immune system is poorly developed.

For children

The child can be given orange mushrooms only after 12 years. The composition contains a large amount of protein, but the body will not be able to digest this product. It is possible to offer saffron mushrooms only after prior consultation with the pediatrician. Severe poisoning is manifested by symptoms that are associated with high fever and an upset digestive system.

When losing weight

Often the considered type of mushroom is included in the diet for weight loss. This is due to the fact that they are not high-calorie, but at the same time they contain a large number of useful ingredients. When losing weight, you can cook various dishes with mushrooms. In most cases, they are simply boiled and served with a side dish. Bright taste allows you to kill a strong hunger.

Application in traditional medicine

In folk medicine, this fungus is assigned strong restorative properties. That is why they are recommended to be used for colds or other similar diseases. Among the features of application in traditional medicine:

1. This product is suitable for restoring the metabolic process.
2. People's connoisseurs recommend including mushroom dishes in the diet as a complement to the main treatment. The therapeutic properties are significantly increased when the mushroom is eaten raw.
3. Studies indicate that they are useful in vitiligo. Compresses can ease the pain of arthritis.

In some cases, camelina is used as a real natural patch. On a small wound, you can put a few pieces. You need to be sure that the saffron mushrooms are genuine. Otherwise, you can be poisoned.

Harm and contraindications

As previously noted, saffron mushrooms are one of the most useful mushrooms, therefore, when cooked properly, they have minimal negative impact. Considering the harm and contraindications, you need to consider the following points:

1. These mushrooms are not suitable for people who suffer from low acidity.
2. It is forbidden to eat mushroom dishes after removing the gallbladder, with pancreatitis or cholecystitis.
3. For some health problems, you may experience constipation problems or cause severe pain in muscle tissue.
4. It is forbidden to use them for kidney disease and pregnancy.
5. Do not use broth when banning extractive substances.
6. Due to the high salt concentration, pickled or canned mushrooms are prohibited.

It should be borne in mind that after consuming a large number of camelina, urine can turn red. You should not be afraid of this, as the staining occurs due to the high concentration of the natural coloring matter.

When to collect and how to store mushrooms

As previously noted, saffron mushrooms grow in whole colonies from mid-summer to late fall. Mass ripening occurs in late July. It is during this period that you should visit the forests more. Most of all, small items with a hat of no more than 3 cm are appreciated, since they have a lot of useful elements.

Do not forget that mushrooms tend to accumulate various elements. Therefore, "silent hunting" should be carried out exclusively in an ecologically clean place.

How to clean

Do not forget that today in raw form it is strictly forbidden to consume the mushrooms in question. The recommendations for preparation and cleaning are as follows:

1. It is good to wipe freshly picked mushrooms and clean them of various pollutants.
2. When cleaning, remove the top coat. But you can do without this procedure.

Preparing mushrooms for further cooking is not necessary. This is due to the fact that they do not contain toxic or harmful elements.

Is it possible to freeze

Some chefs pre-harvest mushrooms for the winter. To do this, they must be thoroughly washed and cleaned of rotten elements. You can freeze them. However, after severe freezing, they lose their basic properties.

Is it possible to dry

It is also possible to carry out the preparation by drying. In this case, the mushrooms can be stored for a longer period. Preparation for such a procedure involves thorough cleaning with subsequent cooking. After this, drying and storage are carried out.

How to cook mushrooms: recipes

The procurement process before direct application needs to be paid quite a lot of attention. From this stage depends on how they will be absorbed in the future. The recommendations are as follows:

1. Mushrooms should be cleaned of debris and washed thoroughly.
2. There is no consensus on whether to soak the mushrooms. If you carry out a similar procedure, then it will take about 3 days.
3. When preparing, it should be borne in mind that the composition contains elements that are easily oxidized in the open air. Therefore, after cleaning, put the mushrooms in a little salted water.
4. Often in mushrooms there are larvae and insects. They are very harmful, as are the products of their vital functions. Affected areas should be thoroughly cleaned, otherwise you can be poisoned.

There is simply a huge number of different recipes for preparing dishes from the mushroom in question, since it has a bright and very attractive taste. The choice depends on personal preference.

Soup

From frozen mushrooms you can cook a good soup. The instruction is as follows:

1. Mushrooms are thawed, cut into slices and spread on a towel.
2. It will take onions and carrots. They are cut and ground, after which they are slightly fried to give a soft state.
3. Boil water in a pan, add mushrooms, and after 10 minutes - peeled potatoes.
4. All cook under a closed lid for 20 minutes.
5. Previously fried vegetables are added.

Before serving directly, one tablespoon of sour cream can be added to the plates.

Caviar

If desired, a kind of caviar can be prepared from the collected and prepared raw materials. Do it in stages:

1. Mushrooms are thoroughly cleaned and washed.
2. Then they are cooked, which takes 20 minutes.
3. After boiling, the mushrooms are taken out, spread on a towel, pressed down with oppression for 3 hours.
4. The workpiece is ground to a homogeneous mass, for which you need to use a blender.
5. Peel the onion, after which it is washed and cut into small cubes.
6. The onions are fried until golden brown. After this, the mushrooms are added and fried together for 15 minutes.
7. Salt and pepper are added and then fried for 10 minutes.

All laid out in pre-sterilized jars, pour hot oil and close the lids.

How to fry

The cooking sequence is as follows:

1. It is recommended to boil the mushrooms before frying in slightly salted water, this takes about 20 minutes.
2. When frying, do not add a large number of spices. This is due to the fact that mushrooms themselves have an attractive taste.
3. Do not keep the lid closed at all times. This is due to the fact that moisture should gradually come out. If you do not open the lid from time to time, then after frying there will be only shapeless elements under it. They are not to the taste, not to the sensations will not resemble mushrooms.

A special recipe provides for the creation of a special sauce. Cooking is as follows:

1. Onions are cut into rings, and then fried until crusted.
2. Vinegar is slightly warmed up. To give a pleasant taste, a small amount of sugar is added to it.
3. The resulting vinegar is left to cool. It takes about 10-15 minutes. Filter the composition well.
4. Sour cream is mixed with honey, spices and mustard. You can use a whisk for this. Pour vinegar.
5. Mushrooms are cut and fried in a pan. They add previously chopped onions.
6. After adding all the elements, saffron mushrooms in a frying pan for 5 minutes.

You can serve mushrooms with potatoes or another side dish. Because of the attractive taste, many even eat them simply with sauce.

How to boil

Cooking mushrooms, as a rule, does not cause serious difficulties. To do this, simply remove all damaged items.

Cooking should take place in slightly salted water. It takes about 20 minutes. From time to time it is recommended to open the lid, as otherwise mushrooms will be digested.

How to salt

There are several different ways of salting mushrooms.

The hot method includes the following instructions:

1. Mushrooms sorted out.
2. Fall asleep in hot water. It takes only a couple of minutes for mushrooms to boil.
3. Boiled mushrooms are drained through a colander. They need to allow to dry to normal room temperature.
4. Harvested containers are filled with mushrooms, it is recommended to put the hats up. After that, they are carefully salted.
5. After the tank is completely filled, oppression is put on it.

The used container must be closed with several gauze. It is recommended to store it at a temperature of 0 to 7 degrees. A cellar or basement is suitable for this. The whole process takes about a month and a half.

How to pickle

At home, you can marinate mushrooms for the winter. The procedure is divided into several main stages:

1. Peeled saffron mushrooms are carefully laid out in a pan so that the water completely covers the hats.
2. Boil for 30-40 minutes. After turning off the fire, the water is immediately drained. If you insist on mushrooms in water, then there is a chance of a change in the color of the brine. Ready mushrooms are poured into a colander. Only then can you continue to work.
3. The next step involves the preparation of a special brine. It will require peeled garlic, pepper and vegetable oil.
4. Mushrooms stand until the marinade is completely dry. The container is tightly closed.

Another recipe involves the use of additional ingredients. The cooking instruction is as follows:

1. Horseradish is placed on the bottom of the enamel, after which mushrooms are poured in several layers. Each layer is recommended to sprinkle with salt.
2. The filled container is covered with horseradish sheets.
3. Place the pickled jars in a dark and cold place. Pickling takes about three days.

There is also a recipe that does not provide for pre-sterilization. The recommendations are as follows:

1. Before pre-boiling, salt water, then bring to a boil.
2. Next, the mushrooms are placed in a jar, leaving the fire for 2-3 minutes.
3. After that, keep the mushrooms under the lid for 30 minutes.

Another popular Polish recipe is very popular. Its peculiarity lies in the fact that the preparation of the marinade is carried out in one hour. The instruction is as follows:

1. 1 liter of water is heated.
2. When boiling add horseradish, as well as other spices.
3. Cooked marinade is left for a day.
4. At the end of the period, salt and sugar are added, after which the marinade is put on fire and heated for 10 minutes.
5. Preparing saffron mushrooms involves cooking them for 15 minutes. The resulting film is periodically removed.
6. Mushrooms are laid out in banks.

At first, it is recommended to store the marinade in a cool place. For this, the bottom shelf of the refrigerator is suitable.

Is it possible to eat raw mushrooms

A fairly common question is whether it is possible to use the species in its raw form. This is due to the fact that they were previously consumed raw. Today, experts do not recommend this:

1. If you mix up the type of mushroom, then from the raw there will be severe poisoning.
2. A similar product is very difficult to digest.

In order to avoid serious problems, it is better to cook the collected raw materials properly.

Interesting Facts

There are several interesting facts that relate to a specific type of mushroom:

1. In the 19th century they were sent to France in bottles. At that time they appreciated more champagne, considered a real delicacy.
2. The most popular options were those that had a hat size of no more than 2.5 cm. This was due to the fact that others simply did not fit in the neck of the bottle.

Photo mushrooms