Ginger spruce: description and classification

Ginger (spruce, pine, etc.) belongs to the Kingdom fungi, a variety of which hundreds of thousands of copies and is estimated by mycologists 1.5 million species. Large and noticeable to the person of the representatives very little. They are only a small fraction of the total.

Possessing high taste, outstanding aroma and is widely, ginger is used in cooking. Many connoisseurs of mushrooms put it on par with mushrooms and champignons. The spruce and pine mushrooms, cooked dry Ambassador, has long been known in Russia. They were always served to the Royal table.

This valuable edible mushroom has no poisonous counterparts, as, for example, Armillaria or white. To collect mushrooms is simple and fast. The only gifts of nature with which they can be confused, – less tasty volnushki. Currently, there are several types of fungi that differ in ecological characteristics, a little appearance. Please note the most common instances.

Ginger salmon

As a rule, mushrooms mushrooms – fir residents. However, this species is found in mixed forests, on soils rich in calcium. It is considered edible and good food after soaking and salting. Collection time – autumn. Ginger salmon has a hat with a slightly depressed center, dry surface. Color, as you might guess from the title, pink. On the surface, sometimes sunken concentric circles.

Located on the lower side of the lamina decurrent, salmon shade, with touch of blush. The hat is often an elongated oval shape. Dimensions in length - 5-8 inches, width-5-6 cm Stem painted to match the hats on the smooth surface often spots. In our latitudes, the mushroom is not found. It is widespread in Europe and in appearance strongly resembles ginger spruce.

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Ginger Japanese (fir)

Species native to Japan and southern Primorye. The season starts in September-October. As the name implies, it can be found in the forests, formed by Manchurian fir. Mushroom head big - 6 to 8 cm in diameter with a depressed center and bent edges. The growth it acquires a funnel shape. Color – light Terra cotta, pinkish-ochre with concentric circles. Records more bright, shimmering. The flesh is insipid in taste compared to other types. On a break, usually is not green. The milky juice is a blood-red tint.

Carrot-top red

Ginger red is the most common type. Found in conifers (pine, spruce) plantations. Grows in small groups (glades) under young trees. The season begins in summer and continues throughout the fall until frost. For an abundant crop requires rains. Large hat (5-15 cm in diameter) dry, initially has a hemispherical shape. The growth in the middle appears deepening. Color: orange-red or reddish tint. Blades on the bottom surface of the cap adnate or slightly decurrent. Touch change color from yellow-orange to green.

As ginger and spruce, this species has a fragile and brittle flesh tight structure. It has a whitish color with irregularly spaced red spots. At the turn stands out a blood-red thick milky juice. Foot strong, with a height of 4-6 cm, cylindrical shape with a powdery bloom, and pronounced pits red hue. The spores are white. Red ginger can be confused with the present. The main difference – who marked concentric circles on the cap and the lack of bright milky juice. Of both types serves a valuable antibiotic electroviolin that inhibits the activity of many bacteria, including the causative agent of dangerous diseases such as tuberculosis.

Ginger real

Even the most inexperienced mushroom mix up ginger spruce, and true will be difficult. One of his name suggests that he has the best of everything. He is characterized by a delicious mushroom flavor, bright color and beautiful funnel shape of the cap resembling the top of the mushrooms. Found ginger present in mixed and coniferous forests, usually under pine trees. Notice it can be difficult. It grows under the cover of grass, often buried in moss. The season starts in late summer and continues into the fall.

The Hat has a concave shape with rolled edges. Its surface is orange-brown, with distinct concentric circles, increasing in diameter from 4 to 18 cm the Stem is short, thick, with bright spots. Its height is 3-7 cm, circumference - 1.5-2 cm Thick yellow-orange flesh is green on the fracture and emits a rich thick milky orange juice color with a characteristic sweet and fruity aroma.

Spruce ginger

A Very common in our forests is the spruce ginger, a photo of which you see below. Grows in conifers, usually spruce, whence his second name-elovik. The season starts late summer and continues until frost. In the hot summer amount of mushrooms is small. Like othermushrooms, he prefers cool weather and abundance of rain. The mushroom has a small cap with a diameter of 2-8 cm First, it is characterized by a convex form, and then, as you grow, it becomes PLANO-concave with folded down edges. The structure is quite brittle, drooping absent. The skin on the cap is smooth, in wet weather has a characteristic slime. Its color is orange with distinct concentric circles. When damaged and with age the color changes to greenish.

The Stem is 3-7 cm cylindrical shape. The growth appears inside the cavity. The flesh is orange, with a pleasant taste and weak aroma. Mushroom could be confused with real ginger or pink fungi. The latter is conditional-edible and has a low nutritional value. If the damage is ginger spruce green color becomes always, as in the cooking process. And this is one of the hallmarks.

Ginger or upland pine

About the existence of this type have different opinions of the botanists. First declare its independence, and the second considered a variety. However, the food value and taste, it differs little from spruce or true ginger. The fungus grows exclusively in pine forests (pine forests), where, strictly speaking, and his second name.

It forms a symbiosis with already adult pine trees. Occurs generally singly, not in groups. The size is similar to the previous view. Hat painted in bright orange color. With age appears a well in the centre, the edges are bent, pubescent. Concentric circles are present, but they are wider and not as smooth around the edges, like the spruce ginger.

What is the difference between red spruce from a pine?

First, a habitat. They both grow in conifers. But pine ginger is localized only in forests, forming a tree symbiosis. It is not so easy to notice. He seemed to be hiding in the grass. It prefers sandy soils. Spruce ginger are more visible.

Second, they differ in their appearance. The concentric circles on the cap at the pine ginger larger and more vague, surface pubescent. While its fir counterpart is present in the mucus (especially in wet weather) and the pulp is more brittle. Pine ginger strong, dense, green not so fast. Thirdly, different and taste of the mushrooms. Ginger pine is more fragrant and tasty, so it is often called a delicacy. True to find it more difficult as the fungus grows often alone, not in groups.

Cooking Methods

Agree, the name “ginger” a lot of warmth and even affection. Beautiful and fragrant mushroom has become very popular in our country. The main types we have listed above, but generally fall into our baskets were most often pine, red spruce. How to prepare them, everyone should know the mushroom. In the blank there are mushrooms of all kinds and sizes. However, a real delicacy are those whose hat with a diameter slightly less than the neck of the bottle. The main methods of cooking.

• Salting (dry and cold);
• Pickling;
• Pickling;
• Roasting and cooking.

Let's Focus on the traditional methods of salting saffron milk caps, which have been known since ancient times.

Cold Ambassador

Before the process of pickling the mushrooms should be examined and cleaned from debris, rinse under running water. Do it as quickly as possible, in order that the mushrooms do not have time to absorb too much moisture. Then cut too long or damaged legs. In their prepared dish (ceramic or glass) place the mushrooms dense layers of the hat down. Each series is carefully peresypaya salt (flow rate 40-60 g per kilogram of fresh mushrooms).

When the process is complete, over the top Ryzhikov, place a wooden circle wrapped in a clean cloth. Its diameter should match the size of the tank. On top put the yoke (load). After a few days the mushrooms will give the juice, and the air remaining between the layers, will be released, having compacted them stronger. Saline this way mushrooms can be eaten after 30-40 days.

Dry Ambassador Ryzhikov

This method is used since time immemorial. The mushrooms were salted in huge wooden barrels, enough for the whole winter. The product is especially appreciated during lent. Now like the option of cooking trust, there are a lot of pre-boiled mushrooms. Steamed mushrooms retain their color and not turn green, however, lose the unique flavor and taste. If you want to try the mushrooms in the original version, try the dry Ambassador.

Before salting spruce or pine mushrooms, and clean them from debris and grass. Then carefully wipe with a dry cloth, cut off the legs. Further actions are similar. Mushroom cap laid down in zasolochny capacity, primina and not pushing. Each layer you pour salt (on a pounds - 40 grams). Set on top of the wooden circle, and it on consignment. The mushrooms will start to settle just a couple of hours, as they seal, you can add new layers.

It is Not necessary to use a variety of flavourings – it will only discourage the natural flavor of Ryzhikov. In the process of pickling mushrooms, ratherall will change color from orange-brown to green. But that's okay. Cooked dry or cold Ambassador mushrooms should be stored in a dry, cool room. Ensure that they were always covered with brine.