Pickled redheads

Often novice amateur mushroom pickers confuse the mushroom ginger with their favorite inhabitants of our latitudes chanterelles. However, although there is a certain similarity between the two species of fungi, for example in coloration, redheads have nothing to do with chanterelles and vice versa. More interestingly, under the name redhead, not one species of fungi is hidden, but a whole group belonging, in accordance with the scientific classification, to the genus Mlechnik.

The ginger mushroom received its original Russian-language name not only due to its bright and noticeable color from afar. According to some versions, the mushroom ginger got its name thanks to the German from the word reizker or Hungarian from the word rizike languages. All types of ginger mushrooms differ from other representatives of the mushroom kingdom in their yellow-pink, as well as orange-red colors of the fruit body.

In addition, the mushroom ginger is distinguished by the red color of milky juice contained in the mushroom fruit body. In many countries of the world, ginger mushrooms are valued for their taste and consumer qualities. In addition, ginger mushrooms are classified as real delicacies. Researchers continue to discover all new mushroom species of redhead, such as Lactarius indigo or blue redhead.

This mushroom redhead is distinguished by a noticeable and not characteristic of the entire species as a whole blue color of both its fruiting body and milky juice. This type of ginger grows in Asia, as well as in the territory of the American continent. In cooking, the mushroom ginger has found widespread use. Like the vast majority of other mushrooms, ginger is boiled, fried, dried, frozen and preserved. In addition, ginger mushrooms can be eaten fresh.

Ginger is perfect for making mushroom soup, salad, snacks, as well as sauces for dishes made of pet meat and poultry. Pickled redheads are considered a special delicacy. Pickled ginger can be purchased ready-made in domestic grocery stores. However, a mass consumption product can never compare with pickled ginger cooked at home.

In order to prepare pickled ginger, the following ingredients will be needed: mushrooms, citric acid, spices and spices, as well as water. At the initial stage of pickled ginger preparation, mushrooms are properly washed and cut. Water is brought to a boil, spices, spices, as well as citric acid are added.

Mushrooms are placed in pre-sterilised jars and poured with marinade. The jars are covered with tin lids and then left to cool the pickled ginger for a while. Pickled home-made ginger for a fairly long time will be able to maintain their distinctive taste and consumer characteristics.

Like other mushrooms, pickled ginger is served to the table with their rings cut into bulb onions. Pickled redheads are used as an independent snack. As well as a side dish or compound ingredient of salads.