Chicken mushrooms: 5 cooking recipes

Experienced housewives often stock up for the winter, harvesting fruits and vegetables in jars. Mushrooms are the most favorite winter preparation. They are versatile in cooking, great in salads, soups, meat dishes and, of course, for a snack. One of the varieties suitable for salting are chicken mushrooms. It is inexplicable, but true: for some reason, this particular species is unreasonably not valued by pickled mushroom pickers. They are also edible, like many others, they taste like champignons. In European countries, this mushroom is generally considered a delicacy.

One of the varieties suitable for salting are chicken mushrooms.

Chickens are edible gifts of the forest, growing in conditions of high humidity. The ideal harvest time is from August to October. In short, it is a mushroom of a light yellow or pink hue with a bell cap, the flesh is dense.

Description of main parts:

1. Hat. In a young plant, it has the shape of a hemisphere, with the edges lowered and slightly twisted down. Color matte 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 hat cracks. Diameter from 5 to 12 cm.
2. 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 film membrane.
3. Pulp. Fibrous, dense, slightly watery, white in color, tastes like mushrooms. It doesn't have a strong odor and tends to be wormy.

Chicken mushrooms are also known by other names:

• ringed cap;
• Turk;
• cap;
• gray sandpiper;
• greenery;
• greenfinches;
• cockerels;
• rosites dull;
• the bog is white.

Cockerel and chicken mushrooms (video)

How much to cook chicken mushrooms before harvesting

There are a lot of disputes between housewives on the topic of how long it takes to cook a ringed cap. Some argue that it is necessary to cook by changing the water three times, others insist that these mushrooms can not be cooked at all. In fact, the main prescription for boiling bettas is the polluted collection area.

Like any other mushroom, caps absorb all the dirt from the soil and their environment like a sponge. Therefore, it is not recommended to collect near roads and factories. The closer to the roadway the cockerel grows, the longer it needs to be boiled, and the procedure is not the duration of the boil, but the number of times the water is changed.

There are a lot of disputes between housewives on the topic of how long it takes to cook a ringed cap

If you collected caps in a mixed forest and decided to pickle, it will be enough to change the water 3 times, boiling the mushrooms for 5 minutes.

If they were gathered in an ecologically clean area, far from factories and roads, they can not be cooked at all.

In the case of pickling, the situation is a little different, here the ringed cap will have to be boiled for 20 minutes, and then a couple more minutes. in the marinade.

How to pickle roosters

Fast hot pickling

The workpiece is crispy and dense, moderately salty.

Products:

• 5 kg cockerels;
• 160 gr. salt;
• 8 pcs. black pepper;
• 4-8 pcs. fragrant;
• 3-6 cloves;
• 3-5 sheets of laurel;
• 6-11 garlic cloves;
• 1 onion;
• 3 liters of water.

The workpiece is crispy and dense, moderately salty

Salting method:

1. Wash mushrooms, clean, pour clean water in a saucepan, boil for 5 minutes.
2. Drain the broth, pour clean water, cook again for 5 minutes.
3. Throw the boiled mushrooms into a colander. We let it flow.
4. Separately, put a pan with 3 liters of water on the stove, add salt to it, all spices except laurel, and mushrooms.
5. Boil caps in brine for another 5 minutes.
6. In pre-prepared jars we put garlic 2 cloves in each, 2-3 onion rings and 1 bay leaf.
7. Immediately after boiling, distribute into jars, pour marinade.

We roll up the lids, let it cool in the room, put it away for storage in the cold.

Royal salting in a cold way

A dense and crispy ringed cap can be obtained not only after hot salting, but also after cold. An oak barrel is used for salting.

Products:

• 10 kg of mushrooms;
• 1 kg of rock salt;
• 20 gr. carnation flowers;
• 30 gr. allspice peas;
• several umbrellas of dill.

A dense and crispy ringed cap can be obtained not only after hot salting

Salting method:

1. We steam the container for salting (barrel) with juniper, this will help kill all microorganisms.
2. Wash mushrooms, clean, put in a barrel in layers, sprinkle each layer with salt. 1/3 of the total volume of salt is left for re-salting.
3. Pour cold water into the barrel, cover with a lid on top, press down with a load.
4. Within a week, remove the foam that forms on top.
5. After 7 days, drain all the water, rinse the container, fill in new water. When re-laying the mushrooms, we also lay them in layers, sprinkling with salt, and add pepper, cloves and dill.
6. Again, cover the barrel with a lid, press down with a load.
7. We move to a cold place, storage room / basement.

The preparation can be eaten after 40-45 days.

Salad with chicken for the winter

A wonderful winter mushroom salad will decorate any ordinary and festive table. Vegetables are well combined to taste and complement each other.

Products:

• 1.5 kg of chickens;
• 500 gr. Luke;
• 1 kg tomato;
• 2 tbsp. l. salt;
• 5 pieces. black pepper;
• 3 laurels;
• 60 ml vegetable oil (for frying);
• 2.5 liters of water.

Cooking progress:

1. Wash, dry, sterilize lids and jars for harvesting.
2. Mushrooms clean, wash, sort by size. Large cut into several parts.
3. Bring water to a boil, cook mushrooms for a quarter of an hour after boiling. We send to the colander.
4. We clean the onion, cut into large cubes, fry.
5. In a separate pan, fry the sliced ​​​​tomatoes.
6. Put boiled mushrooms in a saucepan, add 500 ml of water, fried vegetables, spices, salt.
7. Simmer under the lid over low heat for 60 minutes, stir so as not to burn.

Distribute the finished salad into jars, roll up. We wrap the jars warmly, let them cool completely, put them away for storage.

Greenfinches in a spicy marinade

Thanks to the spices, the mushrooms according to this recipe are very aromatic with a pleasant spicy taste.

Products:

• 3 kg of greenfinches;
• In the marinade for 1 liter of water:
• 2.5 tsp 4.5% acetic acid;
• 1 tsp Sahara;
• 1 tsp salt;
• 175 gr. sunflower oil;
• 2 pcs. allspice;
• 8-13 zira seeds;
• 8-13 rosemary seeds

Thanks to the spices, the mushrooms according to this recipe are very aromatic with a pleasant spicy taste.

Pickling method:

1. Traditionally, we clean, wash forest gifts, cook in two waters for 5 minutes. We send in a colander, rinse with clean water.
2. We make a pickle. Pour a liter of water into the pan, bring to a boil, put all the spices, vinegar and mushrooms.
3. As soon as the marinade with mushrooms boils, turn off the fire.
4. We lay out the workpiece in jars, fill it with marinade, roll it up.

After complete cooling, remove to a cool place.

Pickled caps are ringed

The recipe is simple and doesn't take much time to prepare. Ready mushrooms are quite crispy and fragrant.

Products:

• 5 kg caps;
• 300 gr. table salt;
• 3-5 peas of black and allspice;
• 2-3 sheets of horseradish;
• 8-10 cm horseradish root;
• 3 tsp mustard seeds;
• 3 tsp dill seeds.

Cooking progress:

1. Mushrooms clean, wash, boil in salted water. Pour 1 tbsp per liter of water. l. salt. Pour boiled mushrooms into a colander, rinse with water, let drain.
2. Mix prepared caps with the remaining salt and all spices.
3. We put horseradish leaves on the bottom of the pot / bucket, pour the mushrooms mixed with spices and peeled and cut into several pieces of horseradish root.
4. We cover the container with gauze folded in several layers, with a flat plate in diameter and press down with oppression.

After 5-10 days, pickled mushrooms are transferred to jars, tightly closed. We store in the refrigerator or basement.

How to pickle row mushrooms (video)

Mushroom harvesting for the winter is always delicious. But never pick these mushrooms yourself unless you know what they look like. And even when you have collected those same chickens - if you see mold in a jar with a blank - immediately throw it away. These mushrooms are gone, and if you eat them, you can get serious food poisoning.

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