Salty redheads

Often, most novice mushroom pickers are inexperienced by confusing ginger mushrooms with well-known chanterelles in our latitudes. It is worth admitting that there are some similarities between these types of mushrooms. For example, in color, both ginger and chanterelles stand out with their bright orange-yellow color scheme.

True, from a scientific point of view, ginger mushrooms have absolutely nothing to do with chanterelles. It is noteworthy that by one name ginger is meant more than one specific type of mushroom. Redheads are a whole group of fungi belonging to the genus Mlechnik.

Redheads got their Russian-language name not only because of their bright and noticeable color, unusual for mushrooms. According to one version, the mushroom was called redhead thanks to the German word reizker or Hungarian rizike. The vast majority of varieties of ginger stand out from the background of other representatives of the kingdom of mushrooms with their noticeable yellow-pink or orange-red color of the fruit body.

In addition to colors, ginger mushrooms differ in red or scarlet color of milky juice, which is found in the edible fruit body. It is noteworthy that redhead in most world states are valued for their distinctive taste and consumer parameters, and are also considered real mushroom delicacies. Like other varieties of mushrooms, ginger is subjected to various culinary heat treatment.

Redheads are boiled or fried, and dried, frozen, salted and preserved. It is worth noting that mushrooms such as ginger can be eaten and "raw. " Mushrooms are ideal for making mushroom soup, as well as salads, nutritious snacks. In addition, sauces that can decorate the taste and aroma of dishes from pet meat, as well as poultry.

Salty redheads have always been especially popular and in demand. In cooking, there are perhaps two main ways of salting ginger - dry and cold. With any kind of salting, before starting the process of making salted ginger itself, the mushrooms are thoroughly cleaned and washed to get rid of debris. in order to prepare salted ginger by a cold salting method, pre-peeled mushrooms are laid down with hats.

Each layer of mushrooms is sprinkled with salt. Over the mushroom layer, you need to put a wooden circle wrapped in a clean cloth, and then a massive stone, which will serve as a press for salted ginger. Under the weight of the press, mushrooms will give juice in a couple of days. In cold salting, the redheads are kept for 40 days. Only after this time can salted ginger be eaten.

With a dry method of making salted ginger, mushrooms are not washed, but only thoroughly cleaned. Then, as in the previous case, the redheads are laid down in the dishes with their hats and salted. Professionals assure that it is not worth adding any additional spices or seasonings to salted ginger, since mushrooms retain their distinctive taste and aroma.