Ring cap is a spiderweed mushroom. This name he received for the presence on the leg of a rather wide yellowish-white film ring. In the people it is called in different ways: chicken, roztes dim, Turk, white guard.
The young cap ringed has a silvery or powdery white hat. Its edges are lowered down and slightly wrapped. Over time, it turns yellow, becomes flat-convex. The edges are straightened, sometimes cracked (with a long absence of rain). The cap covers the leg like a cap. Its surface is slightly wrinkled, covered with a fibrous touch with a pearl shimmer. In diameter it reaches 15 cm. The ringed cap has a white, watery pulp, which has almost no mushroom odor. The young mushroom plate uneven, rare and white, but over time they become rusty-brown. This is a characteristic feature of the old specimen.
The mushroom ringed cap has a strong cylindrical leg. It is thickened at the base, dense and solid. The surface of the legs is fibrous silky. Its diameter is no more than 3 cm, and its length is 4-12 cm. Above the ring, the leg is covered with scales, flakes and has a yellow color. Under the ring it is a light ocher shade. Closer to the bottom, there are remains of a common purple blanket. Spore powder has an ocher, rusty-brown hue.
Habitat and distribution
Most often the annular cap forms mycorrhiza with coniferous trees. Of deciduous, he prefers beeches, oaks and birches. In the middle zone of the Russian Federation, the mushroom is found in coniferous forests, where a lot of moss grows. Mixed and pine forests are preferable for him. In the northern regions of the annular cap can be found under dwarf birch. This mushroom prefers acidic and moist soils. He feels great in the mountains at an altitude of 2 km. Pribolotniki white, as a rule, grow in compact small groups. Mushroom is also common in Belarus and some European countries. It grows in Russia. Most often found in the western and central regions of the European part. Residents of these places can "hunt" on the annular cap. Photos of this mushroom can be found in this article. Gather it from July to early October.
Culinary use and taste
Ring cap is an edible and very tasty mushroom that can be cooked in various ways. It is marinated, fried, salted, boiled. In taste it is not inferior to champignons. In many Western European countries, these mushrooms are considered a great delicacy. Naturally, the most delicious are young ringed caps. However, if you get an old copy, then hardened places and legs can be cut off. This mushroom is most tasty in stewed and fried form. It is ranked in the fourth edible category.
Ringed cap inexperienced mushroom pickers can be confused with toadstools and pale toadstool. The fungus differs from them by the presence of a powdery fibrous plaque on the cap, the absence of scales, as well as brown or brown-rusty plates in old specimens. In the fly-agaric and the toadstool, they always retain white color.
Ring cap (Rozites caperata) refers to delicious edible mushrooms.
The main parts of the fruit body are as follows.
- At the beginning of the development, the cap has a hemispherical shape, the edges are lowered and slightly wrapped down, silver or dull-white in color like waxed skin. As it grows, it becomes flat-convex, with a hump, its edges rise, during the dry period they may crack. The skin is slightly wrinkled, fibrous, with a powdery scurf, its color changes to yellow-brown with a pinkish tinge. In diameter from 5 to 12 cm.
- The flesh is white, slightly watery, dense, fibrous, with a characteristic, meat-like taste. Does not change the color on the cut, has no specific smell. Prone to wormy.
- The plates are attached to the stem, rare, with jagged tips. Their color: white - in young specimens, clay-brown with ocher hue - in mature and old. Spores are in the shape of an egg or an ellipse. Spore rust color powder.
- Leg up to 12 cm in diameter, about 3 cm in diameter, dense, cylindrical in shape, somewhat thickened at the base. Characterized by the presence of membrane membrane (cortina), which, bursting, forms a ring that fits tightly to the leg. Above the ring, the surface of the stem is weakly scaly.
Known cap ringed and under other names:
- chicken mushrooms,
- the guard is white,
- roztes dim,
Spread and when to collect
Mushrooms of chickens are most common in temperate climatic natural zones, but are also found in birch elfin trees of northern latitudes, and even in the mountains at an altitude of 2,000 m. Most often they create mycorrhizaes with coniferous trees on mossy soil.
Soddy podzolic soil of mixed and deciduous forests is also favorable for the development of a mycelium in the vicinity of oaks, beeches, birches, and bilberry thickets. Sometimes mushrooms create fairly large plantations, but more often form multiple compact groups. Collection time - from July to early October.
Similar types and how to distinguish from them
In view of some similarities with spider webs (Cortinariaceae), some sources attribute the ringed cap to this species. But the description of the characteristic features of chickens fungi emphasizes the presence of a ring on their legs, which is never the case in any species of spider webs.
Most often, inexperienced mushroom pickers mistakenly take the deadly poisonous toadstool or mushroom for an edible ringed cap. From the table it is clear how chicken mushrooms differ from their dangerous counterpart.
Meet the: cap
Ring cap, Latin name - Rozites caperatus. Named mushroom named mycologist Ernest Rose, who described it. 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, it is found everywhere and is known as “chicken” (basically it is called in Belarus) because of the fact that in stewed or boiled form it reminds a little of chicken meat to taste, pribolotnik - because it likes to grow in wet places , "Turk" or "Gypsy" - under this name is known in Lithuania and Latvia. Why the Turk is not known. The fungus is also common in the Northwest and in Finland, where it is called the “grandmother’s cap”.
Where is growing
Ring cap is found in coniferous and mixed forests. It forms mycorrhiza with pine, spruce, oak, birch or beech. Prefers mossy moist places and is often found in blueberries. Caps are most often grown in large groups in which there are mushrooms of all ages, from the youngest to the patriarchs. It is very easy to collect them, especially since the fruiting season of the fungus is very long: from July to nearly the end of October. And considering that there are not so many applicants for this mushroom, then it is not difficult to get a full bucket of caps.
How does it look
The name "cap", in my opinion, most accurately describes this representative of the kingdom of mushrooms: the shape of his cap at a certain period of development resembles this particular headdress.
Young mushrooms have a more accurate cap shape - spherical or ovoid. With the growth of the mushroom cap takes the form of a cap. Sometimes there are fungi with hats, caps, clothed on the side of the head - squeezing between the blades of grass and twigs, mushroom cap zalivkat moves. In the surviving mushrooms, the cap completely straightens to a flat state with a diameter of up to 150 mm, and in very elderly its fields begin to bend upward. At the same time the edges of the cap crack. Cracks on the cap appear in dry weather.
The surface of the cap cap is straw-yellow, lighter in youth, and darkening towards the ocher color towards the end of life. In general, the mushroom has a surprisingly pleasant appearance: both visually and tactilely. The skin on the cap is cool, slightly wrinkled, as if velvety: caperatus means “wrinkled” in Latin. There is not any slime on the mushroom even in rainy weather. In young fungi, the top of the cap is covered with a touch of nacreous color. Sometimes young caps even cast a gentle lilac shade.
Cap leg is strong, with thickening at the bottom. Thickness from 10 to 30 mm, can grow quite long - up to 150 mm. In the upper part of the leg there remains a ring - the remains of a blanket attached to the edges of the cap while the mushroom is still young. The ring on the leg is one of the distinguishing features of the fungus, by which you can recognize the cap.
Above the ring on the leg there may be small scales of the same color as the leg itself.
Cap plates are friable, of different lengths, rather rare, of a light beige shade in young mushrooms and darken to the color of clay in old age. In old mushrooms, the plates are very fragile. Spore powder ocher color.
Cap - a great edible mushroom
Caps - great, delicious mushrooms. Their taste is reminiscent of champignons - sometimes the annular cap is even called forest champignon, although it has nothing in common with real champignons. Mushrooms have a nice delicate mushroom flavor that does not change with time. The caps are fleshy, the flesh is soft, first white, then yellowish-beige.
Leg more dense and with age becomes fibrous. Legs of adult mushrooms are recommended to be cut off and not used for food. But they are excellent for making mushroom seasoning: they can be dried and ground into flour, on the basis of which delicious mushroom sauces are obtained.
Of course, the most valuable are young mushrooms. Those whose hat has not yet opened or just turned into a cap. But more adults are also good, especially if you are not confused by some untidy fungus - its flesh is very fragile.
In European countries, in general, it is not customary to collect and eat forest mushrooms, and Russian tourists are usually amazed when visiting Finland, seeing the white lines right along the roads, and many of the usual and tasty (for our taste) mushrooms, for example, milk mushrooms, are considered Europeans inedible. The Europeans value the cap, they consider it a delicious mushroom.
By its nutritional value, it is not inferior to white and far ahead of such popular types of mushrooms as boletus, aspen and boletus.
The cap can be used in the preparation of a variety of dishes. It is boiled, fried and stewed - to taste, the mushrooms vaguely resemble chicken meat. Caps can be salted and pickled. But in my opinion, this mushroom in a fermented form is most interesting, especially since pickled mushrooms are much more useful than pickled ones and are better absorbed by the body than salted ones.
Not only food
The cap is not only tasty. Substances contained in it have antiviral properties. Scientists from the University of Madison (Wisconsin, USA) are conducting research on the therapeutic properties of an extract obtained from Rozites caperatus mushrooms. In their experiments (albeit while on mice), certain positive results were achieved in the fight against the herpes virus.
Where and when to collect the cap ringed?
You can open the mushroom hunting season already in the beginning-middle of July. The greatest number of mushrooms is collected on the second day after a heavy rain, provided that the air temperature after precipitation is not too high, but not low.
The annular cap needs moisture and warmth, but excessively high temperatures prevent its growth and fruiting. The collection season of the annular cap ends in the beginning-middle of October, less often, on the condition of a warm autumn, it can last until November.
The mushroom is widespread, mainly in the west and in the center of Russia, in Belarus, in many European countries. Under what trees to look for the annular cap? As a rule, the fungus forms mycorrhiza with coniferous trees, so it is in the thickets of such crops that it can be harvested the most. But, often the annular cap is found in mixed and deciduous forests, grows under birch, beech, oak, in the thickets of blueberries. The main condition is the presence of a wet, sandy soil with high acidity.
Cap ringed benefit and harm.
Ring cap - very valuable mushroom. By taste, flavor and nutrient content, it is compared with the present mushroom. Compared to other varieties, it is also distinguished by universality - the mushroom is equally good, both in freshly prepared form and after salting, pickling, drying and freezing.
Besides the fact that this variety is considered very tasty, it is also useful. As you know, almost all edible types of spider webs can quickly restore blood pressure, clean the walls of blood vessels and strengthen the cardiovascular system. Due to the content of magnesium, fatty acids, polysaccharides and calcium, the pulp of the fungus has a beneficial effect on the human nervous system. Eating mushrooms 2-3 times a week is not dangerous for the body, but on the contrary, it can increase concentration, improve memory and activate the brain.
Vitamins, which are contained in the pulp of the fungus, help to improve the flow of lymph, improve the overall condition of the body. In addition, the annular cap is known as an effective, natural diuretic and choleretic agent, it is used for the prevention of bile stasis and the formation of kidney stones.
Description of the annular cap.
- The hat of the young mushroom resembles a bell and closes the entire leg like a cap. At this time, it has a dirty white color. After some time, the shape of the cap becomes flat with a bulge in the center. At this time, very often she cracks the edge. The color from white changes to yellow-pink. At the bottom of the cap are wide and irregular plates. The young fruit body is white. If the plates are red-brown, then this is a sign of aging. Such a fungus is not recommended. Old overgrowth will not add to your health, and trouble can bring!
- The watery white flesh slowly turns yellow when broken. There is a very weak mushroom smell.
- The cylindrical and flat leg thickens at the base. On the leg stands out a thin ring. Initially, it is off-white, but as it grows it turns yellow. Leg yellow.
Dangerous poisonous twins cap ringed.
Similar poisonous twins do not exist. But novice mushroom picking enthusiasts may, due to lack of experience, confuse this edible mushroom with poisonous fly-agaric. It should be remembered that the goat's white goat has no flaky spots on the cap. Yes, and he has a pleasant smell, and not the same as in poisonous toadstools. If you have doubts in the definition of this mushroom, then it is better not to take it. So it will be safer.
Seasonality and habitats
Ring-shaped cap is collected from mid-July to late September on acidic, moist soils. Most often it can be found on the territory of Ukraine, Russia and Belarus. But also it grows in more northern places, up to Greenland. Prefers coniferous and mixed forests.
Mushrooms grow in large groups, you can often meet them in the thickets of blackberry, under the spruce, birch or oak trees.
How does the ringed cap: video
What can be confused
Despite the fact that the ringed cap is edible, it is better to begin its collection with an experienced mushroom picker. The thing is that visually the mushroom resembles a poisonous pale toadstool, so with the slightest doubt you should abandon the suspicious mushroom. Also, some species of amanitas are classified as doubles of the annular cap.
It can also be confused with some other members of the Spiderweb genus, including the inedible ones (Spiderweb purple Cortinarius traganus).
How to pickle
The easiest way to cook this mushroom is to marinate it. Here is a list of ingredients you need to do this:
- ringed cap - 1 kg,
- salt - 50 g,
- bay leaf - 2-3 leaves,
- 9% table vinegar - 100 ml,
- Pepper, horseradish, dill, mustard seeds - to taste.
In order to marinate the annular cap, you must perform the following steps:
- Boil the mushrooms in a liter of water (about 20 minutes), fold in a colander and rinse them thoroughly under running water.
- In another pan, cook the marinade from the prepared ingredients: laurel leaves, salt, pepper, horseradish, dill, mustard seeds are put into the prepared water. Boil 5 minutes after boiling, then add vinegar.
- In the prepared marinade pour mushrooms and cook for 5 minutes.
- Spread out in prepared jars, screw them on and turn them upside down.
Banks with pickled mushrooms stored in a cool dry place.Ring-shaped cap - a mushroom that has excellent taste and a wide range of growth, so it is sold and prepared in different countries. Thanks to its taste, it has found wide application in various dishes: soups, salads, and as an independent dish.
Should I collect the cap ringed: reviews
In the summer, inspired by the Venezuelan Mushrooms from the Irina site, I tried to prepare hats for the winter by slightly changing the technology (I already wrote in the comments to the recipe on the site)
1 кг грибов-колпаков, отваренных без соли (жидкость я тщательно слила, т.к. иначе они немного горчат)
100 г растительного масла
2 чайн. ложки соли
4-5 чайн. ложек сахара
специи по вкусу (я взяла перец горошком черный и душистый, лавровый лист, чеснок и зонтик укропа со зрелыми семенами)
уксус — в пересчете на 9%-ный у меня получилось 88 г. На мой вкус, можно и чуть-чуть меньше.
In a thick-walled saucepan, heated the butter, laid out mushrooms, stirring, brought to a boil. Added water, salt, sugar, boiled for 10 minutes, added vinegar and spices, boiled for another 5 minutes under the lid. Laid out in a sterilized one-liter jar (this amount was enough exactly), rolled up.
I put the bank on the DR colleagues. Mushrooms scattered in an instant, although colleagues are not surprised with mushrooms - they all collect and cook.
So next year I take a bigger backpack, collect caps - and marina, marina, marina!
Mushroom cap ringed: photo and description
In the photo is a mushroom
Ring cap (Rozites Cortinarius caperatus) popularly referred to as "chicken."
The name is explained very simply: the hat of a young mushroom resembles a cap, and on the stem it has a white ring. However, many other mushrooms are also very similar to the caps of different styles, exposed for better viewing on the stands in the form of mushroom legs. No wonder the upper part of the fungus is called a cap. It is more difficult to explain why the people who are well-marked in their names have compared the mushroom to poultry. Maybe its taste is a bit like chicken. Or maybe because usually this mushroom is very clean on the outside, as if it were sprinkled with mother-of-pearl powder on its head almost does not stick to the forest litter. This is the association with a neat hen - a good owner has nowhere to get dirty.
Not everyone, even experienced mushroom pickers, know about the high culinary merits of this mushroom. For example, the well-known Belarusian naturalist writer and mushroom expert Dmitry Bespaly in his book “With a full basket” only mentions the existence of such an edible mushroom. Many, however, generally consider him suspicious. There are certain grounds for this, too: to some extent, the cap resembles a deadly, poisonous toadstool, first of all with its ring on its leg.
That is why it is best to get acquainted with this mushroom with the help of an experienced person, who not the first time collects caps and knows them well.
The cap is up to 3-10 cm, initially pistil-shaped, then spherically closed, and finally opened, smooth, wrinkly and cracked in dry form.
Experts pay attention to the peculiar color of the top of the cap of the ring-shaped cap. It is necessarily yellowish, light brown in color and as if slightly covered with pearl dust, which is why it has a peculiar radiant shade. It differs from other plate mushrooms and clayey, brownish color of the plates from the same pale toadstool, which is lighter in young mushrooms and saturated in old ones. If it seems that the plates are more gray than light brown, then it is better not to take such a mushroom until you learn to recognize the cap in any setting.
As can be seen in the photo, the leg of the annular cap is long, up to 12 cm tall, up to 3 cm in diameter, with a whitish ring in the form of an attached thin film:
The stem is flat, dense, yellowish, slightly slabaceous above the ring, at the base with the remainder of the tuber, usually disappearing or faint.
The flesh is yellowish with a pleasant smell and taste. The cap is not inferior in taste to champignons.
It grows very abundantly in pine forests among mosses, on soil with high-moor peat and in spruce forests on acidic soil. There they grow large companies, although always at some distance from each other. Most often, especially in the depths of the forest, chickens reach a small size, with age the caps become flat, with a diameter not larger than a large apple. But sometimes they are unusually many.
Fruits from July to October.
It differs from inedible spiderwebs (Cortinarius) by the absence of an unpleasant odor and the presence of a well-developed double-edged ring on the stem.
See how the mushroom cap annulate looks on these photos:
How to use a mushroom cap annulate
Ring cap has a delicate taste. This mushroom can be used for boiling, frying, salting and pickling.
Ring cap belongs to the fourth category of mushrooms. It is best to eat young mushrooms with hats that have not yet been opened, which can be used to prepare various dishes and be prepared for use in dried, salted and pickled form.
The healing properties of cap hens are also little known in Russia. But in Belarus, this mushroom is valued for its healing properties. A widely known recipe for compresses with lymphadenitis is to mix dried mushrooms with honey and interior fat and apply to swollen glands.
In Czechoslovakia, a decoction of these fungi was used to treat the kidneys and remove stones from the kidneys, in Poland they were used to treat a hangover syndrome with brine and were taken for swelling of the extremities. There is no information in the scientific medicine about the healing properties of these mushrooms.