Chicken mushrooms: preparation methods and description. Delicious chicken mushroom recipes

12.04.2020 Khachapuri

Mushrooms have a short collection period, so it is worth harvesting them. White whites can be harvested in the form of salting. They are perfectly salted and combined with other herbs and spices, but there should not be a lot of them. Such a preparation, like salted oyster mushrooms, is very suitable for potatoes in any form.

How to salt white mushrooms for the winter

For salting, it is better to choose young mushrooms. They have a denser consistency and absorb saline well. But you can salt and the fruits are more mature, it is customary to cut too large specimens into several parts. This mixture has unusual taste, and garlic helps to get brighter and spicy billet... This blank will be a great snack or addition to meat dishes or to dishes prepared with the addition of pickled parsley, as well as with salted grape leaves and fern.

Required Ingredients:

Whitefish mushrooms - 1 kilogram;
Salt - 50 grams;
Garlic - 4-5 cloves.

Salting white mushrooms:

First you need to properly prepare the container. Proper preparation white whites' mushrooms depends on the material of the container. Glass containers are easiest to sterilize over steam, this allows the containers to spend some time when elevated temperatures, as a result of which, the banks become sterile;
Wooden tubs must be filled with special disinfectants;
Mushrooms should be sorted out, remove all rotten and damaged parts, rinse well;
Fold the prepared mixture into a large pot, pour clean water, the water must completely cover the mass. Do not add to the water a large number of salt. Put the saucepan on the stove and bring to a boil. You need to cook the mass for half an hour, while the fire should be low;
When the mass boils, you can add a small amount of spices to it;
After cooking, the pulp is thrown back in a colander and washed with cool water, then the excess liquid must be allowed to drain off;
The cooked mass must be placed in prepared containers, tamped and transferred with coarse salt. At the last moment, garlic, peeled and chopped into large slices, is added;
It remains only to put oppression on the surface of the mass and cover the entire mixture with material;
You can try the workpiece in about a week.

How to hot salt the whites in jars

This recipe for how to cook white mushrooms allows you to prepare mushrooms in a hot way. This cooking method has its own nuances and secrets, but the product turns out to be more tasty and competently cooked. It is these blanks that can be stored for a long time and not be afraid that the mass has become poisonous.

Required Ingredients:

Belyanki - 2 kilograms;
Salt - 55 grams;
Water - 1 liter.

How to salt white mushrooms hot:

First you need to put a large container of clean water on the fire, while it boils, you can prepare a mixture;
Mushrooms are sorted out, be sure to remove wormy parts, debris, foliage. To remove all the dirt, you can rinse the mixture several times in clean water. You can also soak the mixture in cool water. And before cooking, rinse well again and drain off excess water;
The finished mass must be lowered into hot water... Add a small amount of salt there. All the time during cooking, it is necessary to stir the mixture and remove the foam that forms on the surface. It costs 10 minutes to cook;
Now the mass is washed again, drained with water and dried a little so that there is no excess liquid. To do this, you can transfer the mass to a colander and leave for several hours. Or you can put the mixture in cheesecloth and, having made a knot, hang the mixture at some distance from the table. This method helps to drain the liquid from a large amount of pulp;
Now it is worth transferring the pulp into prepared containers, constantly sprinkling with salt. For a recipe for how to salt whites for the winter in jars, you can use a few other spices;
The mass is covered with a large plate and heavy oppression. Leave the mass for salting for 3-4 weeks;
After that, you can transfer the mixture into separate small jars and roll up iron lids.

Cold salting of white beetles

Such a recipe can be prepared in a wide variety of containers, it can be glass jars, enameled buckets. But of course the most delicious pickles obtained in wooden tubs. Moreover, the tub can be of the size required by the hostess. Such a container is well stored in a cellar or other cool place.

Required Ingredients:

Belyanki - 1 kilogram;
Salt - 60 grams.

How to cold salt the whites:

The pulp should be sorted out, rinsed, peeled, if necessary, soaked for several days. Usually, small mushrooms are salted whole. But you can choose the size of the mass yourself. Large elements should be cut into several pieces;
First, sprinkle the bottom of the container with plenty of salt. You should definitely choose coarse salt. Only the use of coarse salt will help to obtain a high-quality brine, which is formed from a mixture of juice and salt;
Fold the pulp in dense rows no more than 5 centimeters thick and sprinkle with salt. There should be a lot of it; for reliability, you can use salt in large quantities... Moreover, before direct use, the pulp can be dipped in cool water and kept in it for several hours. Such a procedure will help to rid the mass of excess salt and get a more natural taste of the product;
The last layer must necessarily go salt, put clean matter on the surface of the mass and cover with heavy oppression;
The mass will be ready only after 40 days. Then the fruits can be transferred to sterilized containers and rolled up with lids. Such a blank will be stored for more than a year, provided that the twist is stored in a cool place. An ideal storage place would be a cellar or refrigerator.

How to salt whites for the winter with garlic and dill

White whites are good for pickling, although mushrooms are not often salted. The taste will be complemented by bay leaves, dill seeds, pepper and other herbs. You can use herbs that you like, or remove spices that you don't like. The mass will be tasty without the addition of spices, but of course the aroma needs to be supplemented with spices.

Required Ingredients:

Belyanki - 10 kilograms;
Garlic - 10-12 cloves;
Horseradish root - 1 tablespoon;
Allspice - 30-35 peas;
Dill - 5 tablespoons of seeds;
Lavrushka - 10 leaves.

Recipe for salting mushrooms with garlic and dill:

Sort the pulp well, rinse with plenty of water, it is recommended to change the water at least three times. After that, you need to put the pulp in a large container and pour clean cold water... Infusion should take place for three days, in the process it is necessary to change the water to fresh water at least 2-3 times;
Then you can move on to the next step. Rinse the pulp, transfer to a large container, caps down. It is in this arrangement that the caps will correctly absorb the saline solution, and the oppression installed on the surface of the mixture will act correctly;
Sprinkle each layer of pulp with prepared spices and salt. It should fit very tightly, there should be as little space as possible between the caps and a large amount of pulp can be placed in a small container, but in the process it will still settle and soften;
Cover the whole mass with gauze or a cloth to prevent the ingress of debris and dust. And on top it is worth installing a large oppression, any heavy objects can be used as oppression;
The mass is removed to a cool room and left for complete cooking... It will take about 1 month for salting. After this period, the mass can be tasted. It is recommended to store the workpiece no more than 4-6 months, but this is not required, because the mixture is very tasty and quickly eaten.

Salted whites recipe

Whites can be salted using only salt, or you can add various spices. But it is important to consider that a large amount of spices will be superfluous. Spices are needed only to complement the taste; in large quantities, they can overpower the main taste of the dish. It is better to add only a few varieties of spices and there should be few of them. But you can take more salt than indicated in the recipe.

Required Ingredients:

Belyanki - 2 kilograms;
Salt - 80-100 grams.

White mushrooms recipes:

If spices are used in the recipe for how to salt whites, then they need to be washed and placed on the bottom of the salting container;
Mushrooms should be sorted out, rinsed well, large ones must be soaked in water for several days, the water must be changed periodically;
Further, the plants can be laid out in dense rows on the caps, periodically it is necessary to sprinkle the pulp with coarse salt. It is coarse salt that is most suitable for the salting process. On top of all the pulp, it is also worth distributing a large amount of salt;
Then you need to put a clean cloth on the pulp, it can be gauze in several layers, or you can use a thick cloth;
A large flat plate should be put on the fabric, and a large load on it. In the process of salting, the pulp will gradually settle and it will be possible to add new portions of the pulp, it is worth shifting them with salt and putting oppression on them. It is important that when salting, a large amount of juice should be released from the mushrooms so that they are completely covered with it. If there is not enough juice, then the salting process will go wrong;
The saucepan is removed to a cool place and left until completely cooked.

Much attention must be paid to the preparation of mushrooms. In such blanks, it is very important to take into account the correctness preparatory phase, competent processing temperature and storage conditions. Only in this case it will be possible to be sure that the mushrooms will be tasty and healthy.

Source: receptynazimu.com

Chicken mushrooms are so named not because of their external resemblance to this bird, but because they have a similar taste with certain cooking methods. Despite not being the most beautiful appearance they have excellent taste... You can cook from them mushroom hodgepodge, soups. For preparation for the winter, methods of drying, pickling, salting, stewing are used. Before cooking, the chickens must be harvested. The difficulty is that they look like an inedible member of the spiderweb family.

Chicken mushrooms are named so not because of their external resemblance to this bird, but because they have a similar taste.

The row is gray or shaded - under these names in the dictionaries there is a description of the chickens.

There are other names in dialects of different regions:

Zelenushki;
Gray sandpiper;
Greenery;
Cockerels.

Some of its varieties, indeed, over time acquire a resemblance to a cock's comb. These include gray sandpipers; in old mushrooms, the cap rises in a wave and resembles a rooster's comb, it does not have a round shape. It is found mainly in the sandy soils of pine forests.

In mixed forests, other subspecies predominate. Their hats are rounded, reminiscent of an umbrella. The peculiarity of the cap is that its edges diverge as it grows, the lamellar part protrudes outward. You can distinguish them from cobwebs by the "skirt" on the leg. Cobwebs do not have it, and even in roosters, it disappears over time. As the leg grows, the skirt becomes tight, it breaks, forming a kind of ring on the leg.

Attention! It is better to collect chickens for the first time under the supervision of a mushroom picker who knows them.

We collect chickens (video)

Salting for the winter

The main disputes between housewives are about the method of preparing forest gifts for the final stage of preparation. Some insist that it is necessary to boil them in three waters, other housewives cook, bypassing the cooking process altogether.

The main indications for boiling cockerels is the polluted area of their collection.

The main disputes between housewives are about the method of preparing forest gifts for the final stage of preparation.

Like any mushrooms, greenfinches accumulate in their body all types of impurities that are in the soil and air. It is generally not recommended to pick mushrooms near roads and factories, but there are practically no such places left in the European part of the country. In this regard, the question arises how much you need to cook them.

Pickled beets: 5 recipes for every taste

Cooking time

The closer the mushrooms grow to the roads, the longer they need to boil. It is not so much about the time of the heat treatment, how many times the water is replaced.

It is enough to boil mushrooms collected in a mixed forest 3 times for 5 minutes.

Sand can get stuck between the plates so that it does not grind on the teeth in ready dish, the water needs to be changed 5 or even 7 times.

The closer the mushrooms grow to the roads, the longer they need to cook.

Mushrooms collected away from roads and industrial facilities can not be boiled, but immediately start frying or stewing a dish that contains these mushrooms.

Tsar's salting

Sand is best removed from mushrooms in cold water under pressure. With this method of preparing mushrooms for salting, harmful substances are also removed from them. But the first mushrooms can be tasted no earlier than after 40 days. And it's better to cook them in oak barrel.

Ingredients:

Mushrooms - 10 kg;
Salt - 1 kg;
Sweet peas - 30 gr;
Cloves - 20 gr;
Several stalks of dill with seed umbrellas.

Sand is better removed from mushrooms in cold water under pressure

Cooking method;

Steam the barrel with juniper to destroy all microorganisms.
Put the washed mushrooms in a barrel, salting each layer with a portion of salt. A third of all the salt must be left for re-salting.
Pour the contents of the barrel with cold water;
Top with two wooden semicircles.
Put oppression (heavy stone) on top, calcined in a fire and steamed with juniper.
During the week, it is necessary to remove the foam formed on top.
After a week, the water is completely drained. It is changed to a new one. When re-filling the mushrooms with water, add sweet peas, cloves and dill.
The barrel must be rinsed before refilling. Dill is laid at the bottom.
Mushrooms are also laid in layers, only this time there will be three times less salt.
The barrel is covered with a two-piece wooden lid, on top of which the oppression is also laid.
The workpiece must be moved to a cool cellar, storage room.

After a month and a half, you can eat mushrooms. They will be crispy, not very salty. If the first water is not drained, then bitterness will be present in the workpiece.

Quick way

Not only mushrooms salted in cold water can be crispy and dense. Hot salting method with oak leaf efficient but faster. In addition, you don't have to think about where to put the blanks.

How to cook russula: simple recipes for the winter

For cooking, it is better to take cans of 0.5-1 liters and metal lids for seaming.

Of the products you will need:

3 liters of water;
150 g salt;
4-5 pcs. sweet peas;
2-3 pcs. carnations;
8-10 peas of black pepper;
1 bay leaf for each jar;
3-4 cloves of garlic (in each jar):
2-3 rings onions.

Not only mushrooms salted in cold water can be crispy and dense

Cooking method:

Mushrooms that have been cleaned and cleaned of dirt must be poured with water and boiled for 5 minutes.
Drain the water, pour fresh water, and repeat the procedure.
During the last boil of mushrooms, put 3 liters of water on the adjacent burner for boiling.
Salt, peppers and cloves are added to the boiling water. Immediately with them, you can move the mushrooms squeezed out of excess water.
In salted brine, the chickens need to be boiled for 5 minutes too, so that they are salted.
Peeled cloves of garlic, rings or half rings of onions, bay leaves are laid out in clean jars.
Immediately after turning off the gas, the mushrooms are laid out in banks along with the brine.
Banks are rolled up with lids. They must cool down at room temperature, after which they must be put into the refrigerator.

Advice! Bay leaf it is better not to cook, otherwise the brine will be bitter, and not aromatic.

Pickled greenfinches

It is necessary to marinate mushrooms so that neither salt nor vinegar interrupt their taste, but emphasize it.

Marinade composition:

1 liter of water;
1 dessert spoon of salt;
1 dessert spoon of granulated sugar;
2 dessert spoons table vinegar 4,5%;
Half a glass of vegetable oil;
Sweet peas - 2 pcs;
Zira - 8-12 grains;
Rosemary - 8-12 grains.

Attention! Zira and rosemary give a delicate aroma. If necessary, they can be replaced with caraway seeds or dill seeds. The dish will acquire a different flavor, it will be brighter, but no less original.

Cooking method:

Washed mushrooms are boiled in two waters. The liquid is drained after 5 minutes of boiling the mushrooms in it.
In a smaller pan, the marinade is prepared, but for the last stage of boiling the mushrooms, it is required that the boiled mushrooms fit into it along with the marinade.
After boiling water, for a moderately hot brine, spices are added. Vinegar is poured last.
Chickens are reclined in a colander, washed with additional running water and placed in a saucepan with marinade.
After boiling the marinade with mushrooms, the gas turns off.
The hot workpiece is laid out in cans and rolled up with lids.
The cans cooled down at room temperature are sent for storage in a refrigerator or a concrete pit in a garage.

Attention! If mold has formed inside the jar with mushrooms during storage, it is better to throw the blank out so as not to get poisoned.

Not everyone knows about mushrooms like chicken. They are called because they have delicate taste like u chicken meat... Several types of mushrooms are hidden under this popular name, more often they are ringed caps. It can also be dull or white.

General information about mushrooms

Chickens grow both in birch groves and in the forests of central Russia. More often found in places of swampy soil, among mosses, blueberry or lingonberry bushes. Ripen in early July and until frost. In appearance and shape, the hats can resemble the head of a rooster with a comb, which is why they are sometimes called cockerels.

Many people mistake some types of toadstools for chicken mushrooms. The description below will help you distinguish edible from poisonous specimens. Edibles have the following distinguishing characteristics:

white bloom on a convex brown cap;
the cap itself is smooth, there are no scales or flakes on it;
if the mushroom is adult, its leg must necessarily have a skirt; if it is young, it is connected to the cap with a thin film;
plates that adhere to the leg at the bottom are rusty or yellow.

Methods for cooking chicken mushrooms

Like any other edible mushroom, cockerels and chickens can be fried, boiled, salted and pickled. They taste like champignons - it's not for nothing that they are valued as a delicacy in Europe. They can be eaten as a standalone snack, or added to various salads, soups, vegetable side dishes.

There are several general rules which should be followed when cooking:

The most delicious part is the cap, but the leg can be teeming with worms, so it's best to cut it as short as possible or remove it.
When marinating cockerels and hens, mushrooms should not be mixed with other mushrooms, as they differ greatly from them in terms of cooking time and temperature.
But in soups, you can safely mix different types.

Pickled chickens for the winter

Pickled, these mushrooms will delight you in winter. To marinate chickens, you need to prepare the following ingredients:

one kilogram of fresh cockerels;
two-thirds of a glass of table vinegar (it is better if it is nine percent);
seven hundred milliliters of drinking water;
a tablespoon of salt;
a teaspoon of sugar;
a couple of bay leaves;
citric acid - one pack (five grams).

Pour the required amount of water into a large enamel pan, add salt, add sugar, pour in vinegar. Put on the stove and bring to a boil, then reduce the heat. Rinse the mushrooms, clean them from dirt, cut off the legs, leaving two centimeters each. Place the cockerels in a pot along with the bay leaves.

Boil for a quarter of an hour. Turn off the fire, remove the pan from the stove, throw the contents of the pack into it citric acid... Cool for a few minutes, at this time take the required number of clean glass jars with lids and sterilize them. Place mushrooms in jars, fill with marinade to the brim. Screw the covers back on tightly.

Salting chickens: cold method

For this recipe, you will need an oak barrel, which not everyone has, but the mushrooms are crispy and tasty. For ten kilograms of fresh cockerels, you need to take:

one kilogram of table salt;
twenty grams of sweet peas;
thirty grams of cloves;
a bunch of ripe dill (with seeds).

First you need to prepare the barrel. To kill all harmful microorganisms, you can use boiled juniper or other similar herb. Divide the salt into two parts: two-thirds - into the first salting, the rest - into the second. Place the mushrooms on the bottom of the barrel, salt them well, put the next layer on top. Do the same with the remaining chickens. Fill the barrel with water, underfilling about nine centimeters to the brim.

Place a wooden circle on top and press down with pressure (something heavy). Salt for a week, periodically remove the foam. After a week, drain the water, and salt the mushrooms again. This time add cloves and peas to the salt. Place the dill at the very bottom. Lay the mushrooms in layers, alternating with salt. Press down with oppression from above.

Pickles will be ready only after a month and a half. The chicken will be tender and crispy, not too salty. You can safely cook salads and other dishes with them.

Salted bettas: the quick way

From this recipe, you can learn how to pickle chicken mushrooms quickly using the hot pickling method. The mushrooms are the same crunchy and dense than the previous one.

For salting you will need:

drinking water - three liters;
table salt - one hundred and fifty grams;
sweet peas;
Carnation;
whole black pepper;
bay leaves;
onion;
garlic.

Mushrooms need to be washed, peeled, placed in a saucepan and boiled for five minutes. After that, pour out the used water, rinse the mushrooms with cold running water. Pour new water into a saucepan and boil the chicken again for a few minutes. All bitterness and harmful substances will leave the mushrooms.

Boil three liters of water in a separate container, then add salt, cloves, peas and pepper to them. Throw the mushrooms in a colander so that all the water from them is glass. Place them in salted broth. Boil for a few minutes. Thus, the chickens are fed with salt.

Wash glass jars, dry, heat over steam. Put two cloves of garlic, a couple of onion rings and a bay leaf in each. Pour the mushrooms together with the brine into jars, roll up the lids. Turn the jars over and leave to cool to room temperature. Then put it in the refrigerator.

Fried cockerels

These forest gifts are no less tasty when fried. Many housewives who are not too familiar with this product are wondering how much to cook chicken mushrooms before frying. It all depends on individual taste preferences. One has only to consider that overcooked chickens can begin to fall apart. Typically, the cooking time is five to ten minutes.

First, you need to wash the mushrooms, remove the forest dirt with a sharp knife. For batter, you can take mayonnaise, white flour, eggs, salt, spices. Pour vegetable oil into a frying pan in a thin layer. When it gets hot, place the chicken boneless in batter there. Fry for seven minutes. Serve with black bread, potatoes or salad.

Cockerel salad for the winter

With chickens you can roll up for the winter delicious salad... To prepare this salad, you need the following products:

one and a half kilograms of mushrooms;
half a kilo of onions;
five medium ripe tomatoes;
salt;
black peppercorns;
Bay leaf;
sunflower oil.

First you need to prepare a few glass jars. They can be sterilized by placing them in a large container with boiling water or using microwave oven... Covers also need to be heat treated. After that, prepare the mushrooms: washed and peeled, cut into halves or into three parts (depending on size).

Boil the chicken in water for fifteen minutes to get rid of the bitterness. Rinse in a colander with cold running water. Cut the peeled onion into cubes and fry until golden brown. Fry the tomatoes separately.

Put mushrooms, tomatoes and onions in a saucepan, add water. Cook over low heat for an hour. Then turn off the stove, and place the salad on the banks, roll up. Bon Appetit!

chebo.pro

Chickens (cockerels): characteristics of mushrooms, their properties, application and places of growth

The ringed cap (Latin Rozites caperatus), popularly called a chicken or a cockerel, is undeservedly ignored even by the most experienced mushroom pickers. This unsightly fungus from the spiderweb family evokes associations with toadstools, and does not seem appetizing. But if cooked correctly, it tastes exactly like a bird. That is why these mushrooms are called cockerels or hens.

This is a little known mushroom. Many have not even heard of him, and when they come across, they pass by, not suspecting what taste they are depriving themselves of.

The official name of the chickens is the ringed cap. It belongs to the genus Rozites (Rozites caperatus). Despite the low rating among mushroom pickers, it has many popular names. In addition to the "chicken" names, his name is:

white pribolotnik;
cap;
green tea;
gray sandpit;
greenery.

It happens that his name is "gray ryadovka", but he does not belong to their family. It differs from a real gray ryadovka in color and structural features of the leg.

Chickens, indeed, are somewhat reminiscent of toadstools. They are the same shaky, weak. To avoid picking toadstools instead of tasty cockerels, you need to know the exact description of the mushroom:

Hat. This is the most noticeable part of the cockerels, so it is worth studying it in detail. At a ringed cap, from a young age, the cap is rounded, shaped like an egg. The edges are slightly curled downwards. Slightly brownish color - similar to shades chicken eggs... The diameter of the cap in young fungi is 5 cm, in old ones - 10-12 cm. As it grows, the egg-shaped cap unfolds, turning into a cap. The edges are aligned, and the torn film forms a ring around the stem. The plates overgrown with spores are light yellow at first. As the cockerels grow, the plates darken. In old mushrooms, they are rusty or light brown in color. The top of the cap is dotted with cracks and covered with a light whitish coating.
Leg. In a chicken, it is the most common. It reaches 12 cm in length. The thickness is up to 3 cm. The shape is cylindrical. Below is a slight thickening. There is a membrane membrane. The lower part is smooth, there is a slight bloom at the top. Color - light yellow.
Pulp. Its taste is similar to champignons. Has a fibrous structure. Dense but somewhat watery. Color - white, often affected by worms.

Experienced mushroom pickers tell in the video about the features of the ringed cap - how it looks, where it grows, what is interesting:

Chickens prefer to grow in mountain and foothill forests. Growth time is from August to October. Favorite places:

near blueberries;
next to a low birch;
under beeches;
in deciduous forests.

Mushrooms choose their "favorites" in the plant world. Living nearby with them, fungi form mycorrhiza - this is a fungal root, which is a product of symbiosis of fungal mycelium and the roots of higher plants.

Growing area - Europe, North America, Japan. The cockerels, as we see, "scattered" all over the world. They can even be found in Greenland and Lapland. The fungus can grow high in the mountains - up to 2,500 m above sea level. Chickens adore acidic and podzolic soils - here they settle in whole colonies. This mushroom is widespread in the forests of Belarus, in Russia it can be found in swampy areas.

The mushroom is ready for harvest from the beginning of July until the very frost. Knowing the love of the cap for acidic soils, it is necessary to look for it in swamps and blueberries. Males grow in colonies, so they are tempting prey - you can quickly fill up a basket.

Chickens can be confused with inedible mushrooms:

Amanita. From them, the cockerels are distinguished by a mealy bloom on the cap and the ocher color of the spores. Fly agarics have white scales and spores.
Lilac cobweb, as well as other representatives of this family, in which there are many poisonous species. Chickens differ from them in a ringed skirt - similar mushrooms have only its fragments.

The value of the mushroom

Cockerels are a welcome product in cooking. They are edible, and you can cook them as your heart desires. The calorie content of the mushroom is 22 kcal per 100 g. Nutritional value of 100 g of the ringed cap:

protein - 3.09 g;
carbohydrates - 3.26 g;
fats - 0.34 g.

Also, the ringed cap contains:

water - 92.45 g;
fiber - 1 g;
sugar - 1.98 g

Mushrooms are rich in vitamins C and D, thiamine, riboflavin, minerals - calcium, magnesium, selenium, zinc, phosphorus, iron, potassium, sodium and other useful elements.

Chickens are a valuable product, they taste like mushrooms. In Russia, this mushroom is underestimated, but in Europe it is considered a delicacy and is even grown artificially.

It is not for nothing that this mushroom is called such delicate food names - hens and cockerels. The ringed cap is not only edible, but also versatile - it can be prepared in any way. Chickens are ranked in the 4th food category, which indicates their small nutritional value.

All restrictions on the use of cockerels are associated with a characteristic feature of mushrooms - they accumulate in their body heavy metals that are present in the environment. Therefore, they cannot be collected near roads and in ecologically unfavorable areas.

Raising cockerels

These mushrooms are delicious and easy to pick and cook. It is not surprising that such a delicious representative of the mushroom kingdom is grown artificially.

Growing on stumps

For cultivation, most often, the stumps left after tree felling are used. Growing order:

First you need to get the spores. The hats of ripe cockerels are laid on a sheet of paper so that the spores get enough sleep. Pour the resulting seed into a small container with water.
Water with spores is poured onto the stumps.
From time to time, the stumps are watered with water.

Chickens grow best on pine, spruce, birch and aspen stumps or logs of these species.

They "infect" the substrate with fragments of rotten stumps with mycelium of the cockerels that have grown on them. Take "seed" in the area where the chickens grow in colonies. Methods of infection with fragments of stumps with mycelium:

In the infected stumps, cavities are made - grafting wood is laid there.
The material with mycelium can also be nailed to the end of the stumps. And to preserve moisture, the graft mycelium is covered with spruce paws or pieces of moss.

It is possible to grow chickens in this way during the entire growing season. Unless in heat and drought, you should not hope for a harvest. The mushroom grows best in spring and summer. Amateur mushroom growers say that the caps grow on the infected material for 5-8 years.

Growing on chocks and wood waste

Also caps can be grown:

On wooden chocks. Take round pieces of wood with a length of 30-40 cm and a diameter of 15 cm. Procurement of scraps is carried out in spring or autumn. Moreover, only freshly cut trees are suitable. Chocks infect like stumps. But they must first be kept in a dark room. The aging period is 2-3 months. Favorable temperature 15-20 ° C. Next, the chocks are placed vertically in pits 20 cm deep. The interval for laying is 50 cm. Infected places, as on stumps, are covered with spruce paws. Here the males will bear fruit twice a year for 2-3 years.
On wood waste. The method is good for indoor growing. You can use shavings, wood chips, sawdust - they are placed in glass jars or pots. They take sawdust and shavings. Mix and pour boiling water over. Add starch (7.5 g per 1 kg of mixture), bean flour (15 g), oatmeal and corn meal(25 g each). The mixture is laid out in sterilized jars. Sterilization time - 1 hour.

For breeding, you can use wooden crates or plastic bags. Nutritional supplements vary. Along with flour and starch, you can use:

beer wort;
malt;
potato pulp.

Petushki is a delicacy product that deserves the attention of mushroom gourmets. Behind an unpresentable look, there is an amazingly tasty mushroom, which in the food rating can easily stand next to champignons and porcini mushrooms.

ferma.expert

Chicken mushrooms: cooking methods and description

Chicken mushrooms are so named not because of their external resemblance to this bird, but because they have a similar taste with certain cooking methods. Despite not the most beautiful appearance, they have excellent taste. From them you can cook mushroom hodgepodge, soups. For preparation for the winter, methods of drying, pickling, salting, stewing are used. Before cooking, the chickens must be harvested. The difficulty is that they look like an inedible member of the spiderweb family.

Chicken mushrooms are named so not because of their external resemblance to this bird, but because they have a similar taste.

Description of mushrooms

The row is gray or shaded - under these names in the dictionaries there is a description of the chickens.

There are other names in dialects of different regions:

Zelenushki;
Gray sandpiper;
Greenery;
Cockerels.

Attention! It is better to collect chickens for the first time under the supervision of a mushroom picker who knows them.

We collect chickens (video)

Salting for the winter

The main indications for boiling cockerels is the polluted area of their collection.

The main disputes between housewives are about the method of preparing forest gifts for the final stage of preparation.

Tomato recipes for the winter: 7 ways for lovers of winter preparations

Cooking time

The closer the mushrooms grow to the roads, the longer they need to boil. This is not so much in the time of the heat treatment, but in the number of times the water is replaced.

It is enough to boil mushrooms collected in a mixed forest 3 times for 5 minutes.

The sand can get stuck between the plates so that it does not grind on the teeth in the finished dish; the water needs to be changed 5 or even 7 times.

The closer the mushrooms grow to the roads, the longer they need to cook.

Mushrooms collected away from roads and industrial facilities can not be boiled, but immediately start frying or stewing a dish that contains these mushrooms.

Tsar's salting

Sand is best removed from mushrooms in cold water under pressure. With this method of preparing mushrooms for salting, harmful substances are also removed from them. But the first mushrooms can be tasted no earlier than after 40 days. And it is better to cook them in an oak barrel.

Ingredients:

Mushrooms - 10 kg;
Salt - 1 kg;
Sweet peas - 30 gr;
Cloves - 20 gr;
Several stalks of dill with seed umbrellas.

Sand is better removed from mushrooms in cold water under pressure

Cooking method;

Steam the barrel with juniper to destroy all microorganisms.
Put the washed mushrooms in a barrel, salting each layer with a portion of salt. A third of all the salt must be left for re-salting.
Pour the contents of the barrel with cold water;
Top with two wooden semicircles.
Put oppression (heavy stone) on top, calcined in a fire and steamed with juniper.
During the week, it is necessary to remove the foam formed on top.
After a week, the water is completely drained. It is changed to a new one. When re-filling the mushrooms with water, add sweet peas, cloves and dill.
The barrel must be rinsed before refilling. Dill is laid at the bottom.
Mushrooms are also laid in layers, only this time there will be three times less salt.
The barrel is covered with a two-piece wooden lid, on top of which the oppression is also laid.
The workpiece must be moved to a cool cellar, storage room.

After a month and a half, you can eat mushrooms. They will be crispy, not very salty. If the first water is not drained, then bitterness will be present in the workpiece.

Quick way

Not only mushrooms salted in cold water can be crispy and dense. The hot salting method with oak leaf is efficient, but faster. In addition, you don't have to think about where to put the blanks.

Parsley for the winter: 8 storage options

For cooking, it is better to take cans of 0.5-1 liters and metal lids for seaming.

Of the products you will need:

3 liters of water;
150 g salt;
4-5 pcs. sweet peas;
2-3 pcs. carnations;
8-10 peas of black pepper;
1 bay leaf for each jar;
3-4 cloves of garlic (in each jar):
2-3 rings of onions.

Not only mushrooms salted in cold water can be crispy and dense

Cooking method:

Mushrooms that have been cleaned and cleaned of dirt must be poured with water and boiled for 5 minutes.
Drain the water, pour fresh water, and repeat the procedure.
During the last boil of mushrooms, put 3 liters of water on the adjacent burner for boiling.
Salt, peppers and cloves are added to the boiling water. Immediately with them, you can move the mushrooms squeezed out of excess water.
In salted brine, the chickens need to be boiled for 5 minutes too, so that they are salted.
Peeled cloves of garlic, rings or half rings of onions, bay leaves are laid out in clean jars.
Immediately after turning off the gas, the mushrooms are laid out in banks along with the brine.
Banks are rolled up with lids. They must cool down at room temperature, after which they must be put into the refrigerator.

Advice! It is better not to boil the bay leaf, otherwise the brine will be bitter, not fragrant.

Pickled greenfinches

It is necessary to marinate mushrooms so that neither salt nor vinegar interrupt their taste, but emphasize it.

Marinade composition:

1 liter of water;
1 dessert spoon of salt;
1 dessert spoon of granulated sugar;
2 dessert spoons of table vinegar 4.5%;
Half a glass of vegetable oil;
Sweet peas - 2 pcs;
Zira - 8-12 grains;
Rosemary - 8-12 grains.

Attention! Zira and rosemary give a delicate aroma. If necessary, they can be replaced with caraway seeds or dill seeds. The dish will acquire a different flavor, it will be brighter, but no less original.

Cooking method:

Washed mushrooms are boiled in two waters. The liquid is drained after 5 minutes of boiling the mushrooms in it.
In a smaller pan, the marinade is prepared, but for the last stage of boiling the mushrooms, it is required that the boiled mushrooms fit into it along with the marinade.
After boiling water, for a moderately hot brine, spices are added. Vinegar is poured last.
Chickens are reclined in a colander, washed with additional running water and placed in a saucepan with marinade.
After boiling the marinade with mushrooms, the gas turns off.
The hot workpiece is laid out in cans and rolled up with lids.
The cans cooled down at room temperature are sent for storage in a refrigerator or a concrete pit in a garage.

Attention! If mold has formed inside the jar with mushrooms during storage, it is better to throw the blank out so as not to get poisoned.

Breaded mushroom recipe

To prepare you need to prepare:

Flour;
Salt;
Egg;
Breadcrumbs.

How to cook russula: simple recipes for the winter

Cooking method:

The caps of the washed mushrooms, cleaned of dirt, must be dipped in a batter made from flour, salt and eggs. The final layer will be breading.
Vegetable oil is poured into a hot frying pan, taking into account that the cockerels in batter are immersed in it at least half.
The fire diminishes under boiling oil, mushroom blanks are immersed in it.
The browned cockerels are turned over and browned on the other side.
If the feeling haunts that they are not fried enough, then they can be sent for additional heat treatment in an oven preheated to 180 ° C for half an hour.

The dish can be served hot or cold. An excellent sauce for it will be sour cream, without any additions.

The latest cockerels and hens (video)

The most dangerous thing that can happen when cooking mushrooms collected from mixed forests is poisoning due to a cobweb that is very similar to this delicious, delicate, but not very beautiful mushroom.

nazimu.net

Chicken Mushroom - Recipes

The ringed cap, which is affectionately called by the people a mushroom, a cockerel and a chicken, is considered a delicacy by experienced mushroom pickers. It tastes like real champignons. Young mushrooms are especially tasty, they are fried, stewed, boiled, salted and pickled.

A chicken on a leg has a foil ring of irregular shape

Deliciously cooked pickled mushrooms are always on the table. This is lovely cold appetizer which improves mood and appetite. The ringed cap is perfect for pickling. It is better to collect this mushroom in the forest together with an experienced mushroom picker, because it looks too much like deadly poisonous toadstools. You will find a brief description of the ringed cap at the end of the article.

Preparation:

Wash the mushrooms, clean them of debris, for large mushrooms, the legs can be cut off, and the caps can be cut into pieces.
Heat 1.5 liters of water, when it boils, add 2 sprigs of dill, 2 bay leaves, 3 pcs. black and allspice peas, 2 pcs. cloves, 1 tbsp. grape vinegar.
When the marinade boils, put the prepared mushrooms in it, cover, and cook for 15 minutes after boiling.
Cut the onions into large half rings, mix them with vegetable oil.
Remove the finished mushrooms from the pan and combine with the onions. Then put in clean jars, fill with the marinade in which they were cooked, and close tightly with lids.

When the mushrooms have cooled down, you can eat them. You need to store such mushrooms in the refrigerator.

Mushroom chicken in batter

Mushrooms in batter are crispy, golden brown, tender, they are somewhat reminiscent of chicken meat. They can be breaded and fried fresh, but it is better to pre-boil them for 5 minutes in salted water.

Products:

chicken mushrooms - 500 g;
eggs - 2 pcs.;
mayonnaise - 50 g;
flour - 100 g;
salt - 5 g;
paprika - 3 g.

Preparation:

Cut off the legs of the mushrooms, cut the large caps into pieces, sprinkle them with salt and paprika.
Prepare a batter from eggs, mayonnaise, flour and a pinch of salt, it should be as thick as sour cream.
Dip mushroom caps in batter and fry in hot oil in a skillet.

Chicken rosy mushrooms cool slightly and serve.

Chicken mushroom salad recipe

In addition to mushrooms, the salad includes fresh cucumbers, eggs and processed cheese, it turns out to be satisfying, with an unusual refreshing taste.

Products:

mushrooms - 500 g;
fresh cucumbers - 2 pcs.;
boiled eggs - 8 pcs.;
processed cheese - 3 pcs.;
salt - 5 g;
mayonnaise - 100 g.

Preparation:

Boil the washed mushrooms in salted water for 15 minutes. Cool them down and cut into strips.
Boiled eggs, cucumbers and peeled cucumbers, too, cut into strips.
Combine mushrooms with eggs, cucumbers and cheese in a salad bowl, salt to taste, season with mayonnaise, and stir.

In such a salad, you can add other ingredients to your liking - canned corn, bell pepper or shrimp.

Chicken mushroom, short description

The ringed cap grows next to conifers, birches and oaks, forming mycorrhiza with them. Prefers moist, mossy forests and blueberries. The picking season starts in July and ends in early October.

The lamellar cap of the ringed cap has a diameter of 5 to 15 cm. It is hemispherical or prostrate, with an elevation in the middle, gray-yellow in color with a pearly sheen.

The ringed cap is considered one of the best edible mushrooms. You can cook a lot of it delicious dishes, for example, marinate, fry in batter or add to salad.

Going to the forest to harvest mushroom crops, an important rule is to always take only those mushrooms that you are sure of. That is why chicken mushrooms (they are also ringed caps and rosites) often remain intact, to the delight of experienced mushroom pickers. Among lovers of "quiet hunting", few people know about this amazingly tasty and useful gift from the forest.

Characteristic features of the variety

Despite the geographically wide distribution, ringed caps are undeservedly bypassed. This is due to the caution of mushroom pickers, who confuse edible rosites with its poisonous counterparts.

Chicken mushrooms really resemble a pale toadstool with their skirt, which is shown in the photo, but after studying the description and differences, you can easily recognize an edible forest delicacy.

Appearance and structure

The appearance changes during the growth process. At the beginning of its development, the cap has the shape of a hemisphere with slightly curled edges that are attached to the stem.... The diameter of the cap is up to 4 cm. As the edges grow, they diverge and tear the bedspread, leaving a ring with a skirt on the leg from the gap ... The cap grows up to 10 cm in diameter and takes the form of a wide cap with a bulge in the center.

The color of the cap is brownish-pink. In dry weather, the edges of the cap dry out and crack slightly... On the inner side there are white-yellow plates of the spore apparatus, which acquire a rusty hue during the maturation of the spore powder. The outer side of the cap is dissected with thin creases covered with a light dusting... At the edge, the pollen forms scales that look like an amanita, which confuses inexperienced mushroom pickers.

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The pale yellow stem is cylindrical in shape. The structure before the ring is silky and bright, above the ring - scaly and pale ... The pulp is dense with a pleasant mushroom smell. In the section, the color does not change.

Place of distribution

The species is common in Europe, Asia, Japan, and the USA. Chickens can be found everywhere in Belarus... They grow there throughout the territory and are popular.

Mushroom growth sites

The favorite soil is damp and acidic, on which mixed and coniferous forests, as well as lingonberry and blueberry bushes, are well distributed. You can meet chickens both in the mountains and on the outskirts of bogs, which is why they got another name - pribolotniki.

Taste and collection rules

Edible delicious mushroom, the pulp of which resembles boiled chicken breast, is used fried, stewed, pickled and salted. It is worth going out hunting from July to October-November ... If you come across the mycelium of chickens, then, without leaving the place, you can pick up a bucket, because they grow in extensive plantations in a circle.

Collecting chickens

Since the fishmonger can be confused with its poisonous twins, when you first go after this species, you should take with you a person who understands them, or an image of an edible and dangerous species. You also need to use the main rule of mushroom pickers: I'm not sure - don't take it.

Do not take old, wormy or rotten mushrooms. If these have already fallen into your basket, then you should not throw them away or trample them, just pin the fruit body on a branch, and then ripening, it will dump the spores and increase the yield.

How to distinguish from false, inedible

The ringed cap has two terrible doubles, with which an inexperienced mushroom picker can confuse it - a fly agaric and a pale toadstool. You can distinguish from fly agaric by the following features:

the scales on the cap of the fly agaric go over the entire area, and at the cap only along the edge;
the smell of the pulp of an inedible mushroom is unpleasant, that of an edible mushroom;
the plates of the fly agaric are free, at the cap - adhered to the leg;
the fly agaric has a vulva at the base, the chicken does not.

When comparing with a pale toadstool, pay attention to the following signs:

edible mushrooms do not have a sac-like formation at the base of the stem;
the toadstool has adherent plates, the cap has no.

A pale grebe often grows among the caps, therefore, having found a rich meadow, it is necessary to inspect each fruit body that is placed in the basket.

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Eating rules

In terms of the structure of the pulp, chickens resemble fibers. chicken breast... Despite the fact that the mushroom belongs to the fourth category in terms of its taste, connoisseurs of caps mark them as a delicious dish.

Useful properties and restrictions to use

Caps, like many edible mushrooms, have in moderate doses medicinal properties, but also a number of contraindications. Useful properties include:

lowering cholesterol and sugar levels;
prevention of arrhythmia;
prevention of infectious diseases and oncology;
normalization of blood pressure;
pickle from mushrooms is a folk recipe for a hangover.

It is interesting!

Has rich chemical composition: vitamins, lipids, 18 types of amino acids, 10 minerals, carbohydrates. And this is only 22 kcal per 100 g of product. Eating more than 3 times a week is not recommended.

Among the contraindications are the following:

chronic pancreatitis;
dysbiosis;
age up to 6 years (do not use at all), from 6 to 14 very carefully due to an immature enzymatic system;
mono diets using mushrooms;
allergic reactions, both to mushrooms, and during the period of activity of any other allergy;
chronic diseases (reduce to use once every two weeks).

Treatment

Since chickens are edible mushrooms, it is not necessary to boil them if another cooking method is planned. It is enough to clean well from forest debris, cut off the remnants of mycelium, cut out wormy places, rinse thoroughly under running water and dry a little. The legs of the old podolotniks are not used, since they harden, and the spore apparatus on the inside is cut off in the cap, since the spores are not digested.

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Cooking features

As already mentioned, it is not necessary to boil the caps, but if the collection point was close to the city or polluted places, the mushroom should be boiled in order to remove from it all the accumulated dirt that it picks up like a sponge.

Mushroom boiling

For this, it is important not how long to cook, but how often to change the water. Optimally, this is to boil three times for five minutes after boiling, then drain the water. If boiling is part of the recipe, then they will be ready 10-15 minutes after boiling.

Pickling and salting

Salt pans can be hot and cold. Ideally salted in an oak barrel ... To prepare the barrel for cold salting it is necessary to wash it well and steam the juniper branches in it, which will disinfect the barrel for further manipulations.

Peeled and washed mushrooms are placed in layers in a barrel. You will need 5 kg of product for one serving. Each layer is well salted. This amount will take 350 g of salt... The contents of the barrel are filled with cold water and covered with a wooden lid of a smaller diameter for oppression. Oppression to take one that can be ignited and steamed with juniper ... Within 7 days, the foam that forms in the barrel is removed.

Pickled parsley

At the end of the week, the water is drained, the barrel is rinsed with clean water and dill with seed umbrellas is placed on the bottom. Preparing a mixture for re-salting. For 5 kg of the main ingredient, 150 g of salt, 10 g of cloves and 15 g of allspice are taken. Everything is mixed and salted on each layer... It is again poured with clean cold water and sent under oppression for 1.5 months in a dark, cool room.

A faster option for hot salting. For him, you will first need to boil the peeled mushrooms for 5 minutes 2 times, changing the water ... For the brine, take 2 liters of water, add 75 g of salt, 3 allspice peas, 2 pcs. cloves, 5 black peppercorns... Let the brine boil for a couple of minutes and add the mushrooms squeezed from the water there, boil for 5 minutes.

Salting chicken mushrooms

To prepare liter cans by sterilizing them beforehand. In each jar, spread over a bay leaf, 3-4 cloves of garlic, 2-3 rings of onions... Pour boiling brine with mushrooms into jars and roll up with iron lids. After cooling, store in the refrigerator or cellar.

To marinate the caps, you must also boil them once and drain the water. Further pickling methods are very variable and vary depending on the recipe. But classic recipe the marinade is similar in all mushrooms. Rosites are poured with cold water and brought to a boil. Cloves, black pepper, allspice, bay leaf are added to the water to taste... In the marinade, the mushrooms are boiled for about an hour, then closed in sterilized jars.

Good to know!

Chickens do not lose their crisp texture even after cooking and retain their light marinade color.

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Answers to common questions

Can I get poisoned by chickens?

The ringed cap is an edible, non-poisonous mushroom, so it is impossible to poison it with moderate use. But with excessive use, you can poison yourself with any, even a safe species, since the product itself is difficult to digest.

Are cockerel mushrooms and chickens the same thing or not?

They belong to the same species, but have external differences. Males are gray rows and are not as common as chickens.

Can chicken be eaten raw?

Chickens are not edible raw. For use in cold snacks, they must first be boiled.

The ringed cap is famous for its amazing taste and useful properties. You can cook many different dishes from it, it is especially good in salting and pickling.... But due to the strong similarity with poisonous twins, one should be very careful about harvesting, examining each fruiting body. With care and attention to exploring the similarities and differences, you can enjoy the amazing gifts of the forest, which are considered a delicacy in Europe.

Chicken mushrooms are so named not because of their external resemblance to this bird, but because they have a similar taste with certain cooking methods. Despite not the most beautiful appearance, they have excellent taste. From them you can cook mushroom hodgepodge, soups. For preparation for the winter, methods of drying, pickling, salting, stewing are used. Before cooking, chickens must be collected... The difficulty is that they look like an inedible member of the spiderweb family.

Chicken mushrooms are named so not because of their external resemblance to this bird, but because they have a similar taste.

Description of mushrooms

The row is gray or shaded - under these names in the dictionaries there is a description of the chickens.

There are other names in dialects of different regions:

Zelenushki;
Gray sandpiper;
Greenery;
Cockerels.

Some of its varieties, indeed, over time acquire a resemblance to a cock's comb. These include gray sandpipers; in old mushrooms, the cap rises in a wave and resembles a rooster's comb, it does not have a rounded shape ... It is found mainly in the sandy soils of pine forests.

In mixed forests, other subspecies predominate. Their hats are rounded, resembling an umbrella... The peculiarity of the cap is that its edges diverge as it grows, the lamellar part protrudes outward. You can distinguish them from cobwebs by the "skirt" on the leg... Cobwebs do not have it, and even in roosters, it disappears over time. As the leg grows, the skirt becomes tight, it breaks, forming a kind of ring on the leg.

Attention! It is better to collect chickens for the first time under the supervision of a mushroom picker who knows them.

We collect chickens (video)

Salting for the winter

The main indications for boiling cockerels is the polluted area of their collection.

The main disputes between housewives are about the method of preparing forest gifts for the final stage of preparation.

Like any mushrooms, greenfinches accumulate in their body all types of impurities that are in the soil and air. It is generally not recommended to pick mushrooms near roads and factories, but there are practically no such places left in the European part of the country.... In this regard, the question arises how much you need to cook them.

Cooking time

The closer the mushrooms grow to the roads, the longer they need to boil. This is not so much in the time of the heat treatment, but in the number of times the water is replaced.

It is enough to boil mushrooms collected in a mixed forest 3 times for 5 minutes.

The sand can get stuck between the plates so that it does not grind on the teeth in the finished dish; the water needs to be changed 5 or even 7 times.

The closer the mushrooms grow to the roads, the longer they need to cook.

Mushrooms collected away from roads and industrial facilities can not be boiled, but immediately start frying or stewing a dish that contains these mushrooms.

Tsar's salting

Sand is best removed from mushrooms in cold water under pressure. With this method of preparing mushrooms for salting, harmful substances are also removed from them. But the first mushrooms can be tasted no earlier than in 40 days.... And it is better to cook them in an oak barrel.

Ingredients:

Mushrooms - 10 kg;
Salt - 1 kg;
Sweet peas - 30 gr;
Cloves - 20 gr;
Several stalks of dill with seed umbrellas.

Sand is better removed from mushrooms in cold water under pressure

Cooking method;

Steam the barrel with juniper to destroy all microorganisms.
Put the washed mushrooms in a barrel, salting each layer with a portion of salt. A third of all the salt must be left for re-salting.
Pour the contents of the barrel with cold water;
Top with two wooden semicircles.
Put oppression (heavy stone) on top, calcined in a fire and steamed with juniper.
During the week, it is necessary to remove the foam formed on top.
After a week, the water is completely drained. It is changed to a new one. When re-filling the mushrooms with water, add sweet peas, cloves and dill.
The barrel must be rinsed before refilling. Dill is laid at the bottom.
Mushrooms are also laid in layers, only this time there will be three times less salt.
The barrel is covered with a two-piece wooden lid, on top of which the oppression is also laid.
The workpiece must be moved to a cool cellar, storage room.

After a month and a half, you can eat mushrooms. They will turn out to be crispy, not very salty.... If the first water is not drained, then bitterness will be present in the workpiece.

Quick way

Not only mushrooms salted in cold water can be crispy and dense. Hot salting method with oak leaf is efficient but faster ... In addition, you don't have to think about where to put the blanks.

For cooking, it is better to take cans of 0.5-1 liters and metal lids for seaming.

Of the products you will need:

3 liters of water;
150 g salt;
4-5 pcs. sweet peas;
2-3 pcs. carnations;
8-10 peas of black pepper;
1 bay leaf for each jar;
3-4 cloves of garlic (in each jar):
2-3 rings of onions.

Not only mushrooms salted in cold water can be crispy and dense

Cooking method:

Mushrooms that have been cleaned and cleaned of dirt must be poured with water and boiled for 5 minutes.
Drain the water, pour fresh water, and repeat the procedure.
During the last boil of mushrooms, put 3 liters of water on the adjacent burner for boiling.
Salt, peppers and cloves are added to the boiling water. Immediately with them, you can move the mushrooms squeezed out of excess water.
In salted brine, the chickens need to be boiled for 5 minutes too, so that they are salted.
Peeled cloves of garlic, rings or half rings of onions, bay leaves are laid out in clean jars.
Immediately after turning off the gas, the mushrooms are laid out in banks along with the brine.
Banks are rolled up with lids. They must cool down at room temperature, after which they must be put into the refrigerator.

Advice! It is better not to boil the bay leaf, otherwise the brine will be bitter, not fragrant.

Pickled greenfinches

It is necessary to marinate mushrooms so that neither salt nor vinegar interrupt their taste, but emphasize it.

Marinade composition:

1 liter of water;
1 dessert spoon of salt;
1 dessert spoon of granulated sugar;
2 dessert spoons of table vinegar 4.5%;
Half a glass of vegetable oil;
Sweet peas - 2 pcs;
Zira - 8-12 grains;
Rosemary - 8-12 grains.

Cooking method:

Washed mushrooms are boiled in two waters. The liquid is drained after 5 minutes of boiling the mushrooms in it.
In a smaller pan, the marinade is prepared, but for the last stage of boiling the mushrooms, it is required that the boiled mushrooms fit into it along with the marinade.
After boiling water, for a moderately hot brine, spices are added. Vinegar is poured last.
Chickens are reclined in a colander, washed with additional running water and placed in a saucepan with marinade.
After boiling the marinade with mushrooms, the gas turns off.
The hot workpiece is laid out in cans and rolled up with lids.
The cans cooled down at room temperature are sent for storage in a refrigerator or a concrete pit in a garage.

Attention! If mold has formed inside the jar with mushrooms during storage, it is better to throw the blank out so as not to get poisoned.

Breaded mushroom recipe

To prepare you need to prepare:

Flour;
Salt;
Egg;
Breadcrumbs.

Cooking method:

The caps of the washed mushrooms, cleaned of dirt, must be dipped in a batter made from flour, salt and eggs. The final layer will be breading.
Vegetable oil is poured into a hot frying pan, taking into account that the cockerels in batter are immersed in it at least half.
The fire diminishes under boiling oil, mushroom blanks are immersed in it.
The browned cockerels are turned over and browned on the other side.
If the feeling haunts that they are not fried enough, then they can be sent for additional heat treatment in an oven preheated to 180 ° C for half an hour.

The dish can be served hot or cold. An excellent sauce for it will be sour cream, without any additions.

The latest cockerels and hens (video)

The most dangerous thing that can happen when cooking mushrooms collected from mixed forests is poisoning due to a cobweb that is very similar to this delicious, delicate, but not very beautiful mushroom.

It is unlikely that chicken mushrooms (umbrellas) can be called the most popular and demanded. Most likely, the external resemblance to toadstools played an important role in this. However, if you try these mushrooms one day, they will surely take a special place on your menu.

It should be noted that fried chicken mushrooms are still more popular. To prepare this masterpiece, the mushrooms need to be peeled and rinsed well.. Some housewives boil mushrooms before frying, others prefer to fry the chicken in fresh- it's a matter of taste... Then the mushrooms need to be dried a little.

Boil chicken mushrooms for 5 to 10 minutes.

In the meantime, you should prepare a batter - an egg, flour, mayonnaise, spices. Now you can start frying. Mushrooms are first dipped in batter, then doused in flour, and put on a hot frying pan with vegetable oil... The time for frying chicken mushrooms is approximately 5 - 7 minutes.

By the way, the chicken cooked in this way tastes very much like chicken meat.

And one more interesting point: these mushrooms grow only in ecologically clean places.

Boil chicken mushrooms for 5 to 10 minutes.

So, looking for new recipes to surprise your household? Then the answer to the question: "How much to cook chicken mushrooms?" Is the solution to your problem!

Chicken mushrooms: description

Chickens are edible gifts of the forest that grow in high humidity conditions. Ideal picking time from August to October... In short, it is a light yellow or pink mushroom with a bell cap, the flesh is dense.

Description of the main parts:

Hat. In a young plant, it has the shape of a hemisphere, with the edges lowered and slightly curled downward. Color matt white or silvery white. In an adult plant, the cap is flat-convex with a hump, the edges are raised up. If the climate is very dry, the cap will crack.... Diameter from 5 to 12 cm.
Leg. Its height reaches 12 cm in height and up to 3 cm in thickness ... It has a cylindrical shape, slightly thickened at the very bottom. Has a membrane membrane.
Pulp. Fibrous, dense, slightly watery, has a white color, tastes like champignons... It does not have a special smell, it is prone to worminess.

Chicken mushrooms are also known by other names:

ringed cap;
Turk;
cap;
gray sandpiper;
undergrowth;
greenfinches;
cockerels;
rosites is dull;
pribolotnik white.

Cap is a great edible mushroom

The cap is ringed, the Latin name is Rozites caperatus. The mushroom is named after the mycologist Ernest Rose, who described it. Grows in northern Europe up to Greenland, in the western part of Russia, as well as in North America ... In Belarus and the Baltic States, it is found everywhere and is known under the names "chicken" (basically it is called so in Belarus) - due to the fact that stewed or boiled it tastes a bit like chicken meat, podolotnik - because it likes to grow in humid places , "Turks" or "Gypsies" - under this name is known in Lithuania and Latvia. Why the Turks are not known... The mushroom is also common in the North-West and in Finland, where it is called "grandmother's cap".

Where it grows

The ringed cap is found in coniferous and mixed forests. It forms mycorrhiza with pine, spruce, oak, birch or beech... Prefers mossy, damp places and is often found in blueberries. Caps most often grow in large groups, which contain mushrooms of all age categories, from the youngest to the patriarchs. ... It is very easy to collect them, especially since the fruiting season of the mushroom is very long: from July to almost the end of October. And given that there are not so many applicants for this mushroom, it is not difficult to collect a full bucket of caps.

What does it look like

The name "cap", in my opinion, most accurately characterizes this representative of the kingdom of mushrooms: the shape of his cap at a certain period of development resembles this particular headdress.

Fragrant gifts of the forest, mushrooms are especially loved.

They can be used to make rich soup, hodgepodge, filling for pies and pies, a delicious second dish.

Before use, almost any mushrooms (with rare and exceptions) must be boiled.

How to cook mushrooms and how long does it take?

Why cook mushrooms

There are several types of heat treatment of the harvested forest harvest. Cooking is one of the simplest and most common methods.... Why is it needed?

First, mushrooms contain alkaloids that are hazardous to health. These are poisonous compounds that must be disposed of. Some types of mushrooms, for example, contain guilvalic acid. It is a powerful poison that has a destructive effect on the liver and kidneys and leads to death in 30% of cases. ... The poison contains lines - mushrooms, very similar to morels. When boiled, it turns into a liquid, so suspicious mushrooms are boiled in two waters, the first one must be drained, and the mushrooms are washed after it.

It is no coincidence that mushrooms are compared to a sponge. They instantly absorb all the dirty and harmful substances from the environment, including radiation. Cooking helps to reduce its level, and with a single boil for ten minutes, the radiation level is reduced by 80, and with a double one - by 97 percent.

In addition, some types of mushrooms that do not pass the boiling water test may taste bitter. Therefore, you need to cook not only dangerous lines (which, in fairness, rarely end up in the mushroom picker's basket), but also the beloved chanterelles, russula, milk mushrooms and even store mushrooms.

How to cook mushrooms depends on their type. However, it is important to understand that during cooking, some of the nutrients and vitamins will go into the broth. Therefore, you need to pour a little water into the pan so that it only slightly covers the mushrooms.

How to prepare mushrooms for cooking

Before sending the mushrooms to the pan, you need to prepare them: sort, peel, cut off all questionable places (brown spots, damage, parts affected by worms or slugs). This must be done on the same day when the forest gifts were collected. If the mushrooms are old, remove the bottom of the cap.

If cooking is scheduled for another day, then you need to store the product in the refrigerator. In this case, the mushrooms are not washed, only the adhering leaves, grains of sand and grass are cleaned off with a knife. Before boiling, the mushrooms can be rinsed with cold water, but quickly so that they do not have time to soak in water.

How much to cook fresh mushrooms

Mushrooms are boiled for several purposes: to freeze for the winter, prepare for salting, or process before frying. The cooking time will depend on the type of mushroom. Readiness can be determined by external signs: boiled mushrooms will sink to the bottom of the pan if you raise it above the burner... And yet it is best to focus on the recommendations for the cooking time. How much to cook mushrooms? Experienced chefs recommend the following order:

Champignons are boiled purely symbolically - five minutes;

For oyster mushrooms, fifteen minutes will be enough for readiness, large nests can be boiled for five minutes longer;

Chanterelles and aspen mushrooms should spend 20 minutes in boiling water (a film is first removed from the aspen caps);

Russula, regardless of the name, should be cooked for half an hour;

Porcini mushrooms must be thoroughly peeled before boiling, remove the foil from the cap, rinse, and then cook for 40 minutes;

Boletus mushrooms are processed in the same way as porcini mushrooms, but boiled for 45-50 minutes;

Honey mushrooms are put in water, brought to a boil, after which the first broth is drained and poured with a new portion of water. Secondary cooking time - 50-60 minutes;

Dense milk mushrooms are pre-soaked in cold water for an hour (add two tablespoons of salt per liter of water), then boil for 15 minutes.

Cooking mushrooms is very simple. You need to put it in a saucepan, pour a little water, add salt and after boiling, keep it in boiling water for five minutes to one hour, depending on the type. If mushrooms are processed for further frying, they need to be boiled for 10-20 minutes less than indicated in the main recommendation... Then remove from the water, chop or twist in a meat grinder and use according to the basic recipe.

A very tasty winter preparation will be obtained from boiled fresh mushrooms prepared according to the following recipe.

Ingredients:

Two kilograms of fresh mushrooms;

One and a half liters of water;

A spoonful of salt (the amount of salt can be varied to your liking);

Two leaves of black currant;

Head of garlic;

Ten black peppercorns.

Preparation

First, you need to sort out the mushrooms, clean off the forest dirt, rinse in small portions in a colander.

In a large bowl or saucepan, soak all the mushroom "meat" and pour in a portion of fresh cold water.

Set a small oppression in the form of a plate of a suitable diameter so that all the mushrooms are under water.

After an hour and a half, rinse the soaked mushrooms again, chop the large ones, leave the small ones whole.

Pour one and a half liters of water over the mushrooms and bring to a boil over high heat.

As soon as the water boils, reduce heat, add pepper and salt, currant leaves and garlic.

Cook for 20 minutes, then remove the mushrooms with a slotted spoon and cool.

For winter freezing, put the cooled mushrooms in bags in small portions of about half a kilogram (exactly as much as needed for mushroom soup, frying with potatoes, making a pie, etc.) and send to the freezer. It is important that as little air as possible remains in the bag of mushrooms.

Mushrooms frozen in this way can be stored for one year.

How much to cook dried mushrooms

Dried mushrooms are a real winter treat. They can be used to prepare many delicious, aromatic, amazingly delicious first and second courses, pastries, snacks and salads. However, in order to restore the original properties of the mushroom, it is important to know how much to cook the mushrooms after drying.

Incorrectly cooked dried mushrooms lose both taste and pleasant texture, become too tough. First of all, they should be soaked in fresh cold water. Four hours of soaking will be enough to restore elasticity and volume to the mushroom slices. After soaking, you do not need to drain the water, because the mushrooms give it their amazing aroma and taste.. Of course, you need to focus on the result.. If the mushrooms were prepared incorrectly, then the water will become dirty, cloudy, clogged with leaves, needles, sand... In such a mushroom "meat" is not worth cooking.

As a rule, porcini mushrooms are dried. However, boletus boletus, boletus, morels, mushrooms, mushrooms, chanterelles, etc. can be dried. How much to cook dried mushrooms after soaking? At least half an hour ... You can check the readiness by looking at whether the mushrooms will fall to the bottom of the pan after they rise above the stove surface.

Depending on the degree of dryness, the mushroom slices may take longer to cook. To prepare a delicious broth based on porcini mushrooms, you can use the following recipe.

Ingredients:

Three hundred grams of dried porcini mushroom slices;

One and a half liters of water;

Bay leaf;

Peppercorns (optional).

Preparation

Pour boiling water over the mushrooms so that all the slices are under water. You can press them down on top with a plate or lid.

After three to four hours, pour the swollen mushrooms into a pot of boiling water for the broth.

Throw in the bay leaf, pepper, salt the broth to taste.

How much to cook dried mushrooms depends on the size of the slices and the degree of drying. If the mushrooms are coarsely dried, the cooking time should be 35-40 minutes.... Thin slices will cook faster, literally in half an hour.

After the mushrooms are cooked, they can be cut into smaller pieces and put into a skillet in hot oil. Cook mushroom soup on the basis of the broth.

How much to cook frozen mushrooms

From frozen mushrooms, you can cook all the same wonderful dishes as from fresh ones. Freeze mushrooms, boletus, white mushrooms, honey mushrooms, chanterelles - almost everything that can be brought from a successful mushroom hunt. How much to cook frozen mushrooms? Before answering this question, you need to know how to cook mushrooms for boiling.

The fact is that it will not work to remove all moisture from the mushrooms before freezing: a small amount of ice will necessarily form on them. Throwing mushrooms in this state into the pan is impossible, they will ruin the whole thing. Therefore, the mushrooms must first be defrosted.. This can be done in several ways:

Send in the microwave for a couple of minutes;

Leave in a colander at room temperature and let it thaw naturally.

After the mushrooms are thawed, they must be washed in running water. Then everything is simple: the mushrooms need to be poured with water and sent to the fire. ... After boiling, reduce the heat to a minimum and cook, covering with a lid. Be sure to stir from time to time and skim off the foam with a slotted spoon.

How much to cook frozen mushrooms? For full readiness, 20-30 minutes is enough. The champignons will be ready in 15 minutes.

How to use boiled mushrooms and mushroom broth

Fresh, dried and frozen boiled mushrooms rarely become a separate dish. Usually they are boiled for salting, pickling, freezing (if the mushrooms are fresh)... In addition, dried and frozen mushrooms are boiled to make soup, mushroom salad, filling in pies or pancakes, julienne, and fried potatoes.

After boiling the mushrooms, the broth must not be poured out. This is a valuable food product, on the basis of which you can cook a light aromatic soup or prepare a wonderful sauce for a dish of meat or poultry.

The broth can be frozen in a plastic container or bottle. This is very convenient, because you can cook soup or sauce with fresh mushroom broth at any time.

30.01.2019 | admin | No comments yet

Salted chicken mushrooms

Already at the end of August and from the beginning of September we are going on a mushroom hunt. And from there we proudly carry our trophies in the form of strong mushrooms, boletus, smart boletus and aspen mushrooms, black and white milk mushrooms, honey agarics, volushki and chanterelles. All that remains is to cook them, and in winter enjoy delicious salted and pickled mushrooms. And for housewives it is a lifesaver both on holidays and on days of fasting.

While we are cleaning them, there is time to think in what form they will be presented: dried, pickled or salted. In this article, we will talk about salting mushrooms. There are many recipes, as well as tips on how to prepare them correctly.

Read in this article:

Salting mushrooms according to unique recipes

There are many ways of pickling mushrooms - the most favorite folk snack. First, we list which mushrooms can be salted:

flywheel (Polish mushroom, green and red, variegated);
white lump;
black lump;
yellow mushroom (podskrebysh, yellow wave);
loading;
boletus;
boletus;
mushroom;
chanterelle;
russula;
birch bark;
white woman;
plantain (plantain, seryanka, serushka);
porcini;
valuey;
champignon;
honey mushrooms;
smooth.

Tip: tubular mushrooms are considered the best for salting, and the most delicious is salted milkweed.

For salting, only strong and young mushrooms are needed, otherwise their caps will become flabby and tasteless during cooking, and the crunch will be lost.

Sorting mushrooms

Sort the mushrooms by type, because each of them is soaked, boiled and salted in its own time. If the laying in barrels (containers) is supposed to be joint, then this should be done after preliminary preparation.

Mushroom cleaning

Mushrooms are cleaned of dirt, damage is removed. Then they are washed under running water, especially in the middle recesses of the caps. If the mushroom is lamellar, then the leg is separated from the cap. Between the plates, dirt can be easily cleaned out with a toothbrush. Peel the skin from butter and russula.

Soaking mushrooms

It is necessary to soak mushrooms containing milky juice (for example, lactarius). The time it takes to soak depends on the degree of mushroom bitterness (pungency).

The russula and saffron milk cap are not soaked. White milk mushrooms - 24 hours (you don't need to soak small ones). Volnushka - 24–35 hours. Black milk mushroom, value, white, violin, smooth, bottom root - from 48 hours. The water is changed 3 times in 24 hours. Some change it every 4 hours. And so that the mushrooms do not sour when soaked, 1 liter of salt is added - 10 g or 2 g of citric acid. But this precaution is not a reason to change the solution. After the soaking process is over, the mushrooms need to be rinsed again.

How to salt mushrooms for the winter. Salting types

After pretreatment, we begin to salt the mushrooms. But first, let's talk about the types of salting.

Dry salted mushrooms

The method is less laborious and the most convenient. But it is applicable for russula, saffron milk caps, when they are not soaked, and rootlets, nigella, smoothies with preliminary soaking.
Ryzhiks belong to the first category of mushrooms, which are eaten even raw. For dry pickling, this is the best option. This method is also good for russula (except for burning russula). They will not bring harm, but are very tasty.

Tip: remove the skin from the russula head, it is bitter.

Mushrooms are placed in rows in a container, so that the caps are at the bottom. Salt is poured into each row: 1 kg - 40 g. At the end, the top row is covered with a natural clean cloth and a wooden circle is placed on top, which is pressed down with oppression (a boiled stone, a jar of water). Note that metal or limestone oppression is unacceptable. After about three days, the mushrooms will settle. Then you can report on new rows (make a bookmark of new mushrooms). If there are no more mushrooms, then the settled ones are ready to transfer them to jars and store them in the cellar or refrigerator. After 10 days you can eat them.

Cold pickled mushrooms

The method of salting mushrooms without cooking (heat treatment). In this case, the milkmen must be soaked, and the others must be boiled.

Spices are placed on the bottom of the container to taste: laurel leaves, cherries, horseradish, oak, currants, garlic, dill, caraway seeds, cloves, pepper. It is not advised to put a lot of spices so that the taste of the mushrooms themselves is not interrupted. Some consider this to be superfluous, and especially for value, milk mushrooms and mushrooms. I spread them with their hats down, and sprinkle them with salt: 50 grams of salt per kilogram. Cover the top with a cloth and put oppression.

Advice: if the juice released from the mushrooms does not completely cover them, increase the weight of the oppression or add a saline solution: for 1 liter of water, 20 grams of salt. Waves and white milk mushrooms are considered ready in a month and a half, mushrooms in two weeks, value in two months. This is after the last bookmark. You need to store mushroom pickles in a cellar or refrigerator.

You can put spices on the rows and sprinkle with table salt, then pour cold water (boiled). The mushrooms should be completely covered with brine, oppression is placed on top. When they settle, the container is transferred to the cold.

How to salt milk mushrooms in Altai style

For 10 kg of mushrooms take 400 g of table salt, 40 g of dill, 20 g of grated horseradish root, 40 g of garlic, 40 pcs. allspice peas, 10 pcs. bay leaf. Peeled milk mushrooms are soaked for three days, shifted with herbs and spices and poured with salt brine. Pressed by oppression and kept for up to 40 days.

Hot salted mushrooms

For such salting, tubular and plastic mushrooms are good. Preparation and processing are standard. In lamellar mushrooms, you need to cut off, and if the caps are large, then cut them. All milkmen must be soaked. Then boil by transferring them to boiling water with salt: 50 g of salt per liter. From the moment of boiling, there is a certain cooking time:

15 minutes. - boletus, porcini mushroom, flywheel, boletus, oil can.
10-15 minutes - volnushka, russula, as well as champignons.
10 min. - weight and load.
30 minutes - mushrooms.
35 minutes - value.
15-20 minutes - chanterelle.
Pour boiling water over 3 times - mushrooms.

To find out about the readiness of the mushrooms, you need to pay attention to the fact that they have settled, and to the broth, which should be transparent. If the mushrooms are cooked correctly, they will remain elastic and strong. They need to be allowed to cool, and only then placed in containers, sprinkled with coarse salt (3% by weight), spices and spices. Then pour the broth. Many people pour sunflower oil on top. Such mushrooms are eaten in a month and stored in a room with a temperature of 0 - +4 ºС (basements, cellars).

Recipe: from mushrooms - semi-finished product

Mushroom semi-finished product is prepared from boletus or honey agarics, porcini mushrooms, boletus or oak woods, boletus or mossy mushrooms. Or you can make a platter. For 1 kg of mushrooms, 60 g of salt is taken, you will need a glass of water. Mushrooms are placed in salted boiling water and boiled for ten minutes. Lay out with the broth in steamed containers and pour a little with boiled vegetable oil. Cover with paper and tie. If necessary, you can stew such a semi-finished product, fry, marinate, prepare soups and main courses.

How to store pickled mushrooms

As a rule, salted mushrooms are stored where the temperature is kept from 0 to +3 - +4 ºС. They should not be allowed to freeze, otherwise the taste will be lost, they will begin to crumble.

At an elevated temperature of + 6 ºС, the workpiece will acidify and mold. The brine should cover the mushrooms well. Top up with boiled water if it evaporates.

When mold appears, replace the fabric or wash and boil the old one. The oppression and the circle are washed and doused with boiling water several times. Boiled sunflower oil added to the brine and creating a protective film can prevent mushrooms from mold.

Blanch the butter for 3 minutes in boiling water with the addition of salt and lemon (a liter of water - 20 g of salt and 2 g of citric acid). Then the skin will be easily removed from the caps.

Add horseradish (leaves and roots) to salted mushrooms - this is both spicy pungency and protection from souring. Currant leaves and twigs have a pleasant aroma, while cherries and oak give the mushrooms crispness and strength.

Do not add spices to milk mushrooms, whites, mushrooms and mushrooms, they will drown out the aroma of mushrooms.

The mushrooms will become heavier after soaking, so keep this in mind when calculating the salt.

You cannot salt mushrooms in clay pots and use galvanized tin dishes for this purpose. In dachas and household plots, these are wooden barrels and tubs (not made of aspen), and in the city, enameled dishes or glass jars would be the best option.

Weight of oppression on a keg of 50 liters filled to the brim with mushrooms - from 8 to 10 kg.

Before serving the mushrooms to the table, they need to be soaked, or at least rinsed, and fried like that.

From a decoction of boletus boletus, porcini mushrooms, boletus boiled in half, you can prepare soups and sauces. Store bottled in refrigerator.

“And before that the hostess brought from the cellar a bowl with aromatic salty lumps. There were still pine needles on them. I washed it with icy water, cut it into pieces with a transparent onion and sunflower oil on a platter to the table. From the vision of such a heart sank ... There is nothing tastier than salty milk mushrooms, where is there meat! ". And to the mushrooms there are also pickled cucumbers in the "Cooking" section.

Source: lediplus.ru