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Every mushroom picker should know the differences between saffron milk cap and red mushroom: these species are close relatives and have so much in common that it can be difficult for an inexperienced lover of “silent hunting” to determine which mushroom he is dealing with. However, it is necessary to know the differences, since these mushrooms belong to different food categories, that is, the technology for their preparation is significantly different.
Where saffron milk caps and volushki grow
These two species are the most common mushrooms in Russian forests. They grow mainly in damp areas. Favorite habitats are spruce, deciduous and mixed forests. The saffron milkweed is most often adjacent to aspens and old birches, and it is better to look for saffron milk caps next to coniferous trees. Interestingly, in mixed forests both species can grow very close together.
The saffron saffron, unlike the moth, feels good only in ecologically clean areas, so it is almost never found in roadside forests and in areas located near industrial enterprises. As a rule, they live on the edges or in young forests, since they are very sensitive to light, prefer sandy loam soils, like moderate moisture, and cannot tolerate swampy soil.
It is much easier to find a less demanding wave - it can often be found even in the copses near large cities; It is found both in sunny meadows and in deep dark thickets; it loves moisture and grows well in swampy areas.
These two species of laticifers have differences in their range. Due to the demands of saffron milk caps on their growing environment, they are much more difficult to find than their less demanding relatives.
What is the difference between a saffron milk cap and a trumpet?
The saffron milkweed and the pink moth are compared not only because they are very similar in appearance, but also because both species belong to the genus of the Milkweeds of the Russula family. The difference between all milky mushrooms is that they secrete white milk (juice) at the site of cut or damage. Rizhik is the most valuable mushroom of this genus and, in terms of its nutritional and taste qualities, stands on a par with the noblest representatives of the kingdom. According to the classification, it belongs to category I.
Pink volnushka is a less valuable mushroom; in terms of taste and chemical composition it is inferior to its fellow mushroom. It is classified as category II.
The difference between these milkweeds is their nutritional value: saffron milk caps are rich in fiber, various microelements and beta-carotene, which gives them their orange color. In addition, they contain substances that are active against bacteria and viruses. Due to this property, they are used in folk medicine as a natural antibiotic. The protein of this mushroom is easily digestible and is comparable in value to animal protein, which is why dishes made from it are especially popular during Lent.
The mushrooms contain a lot of vitamin A, ascorbic acid, and B vitamins. In addition, unlike nutritious saffron milk caps, they are low in calories, so they can be recommended for dietary nutrition.
Differences between saffron milk cap and volnushka in cooking
In cooking, saffron milk cap is valued as a delicious mushroom. It is widely used in various recipes: it can be salted, pickled, fried, used in soups and even in salads.
Volnushka is one of the most popular mushrooms for pickling and pickling. There is a significant difference in the technology of preliminary preparation: before cooking, it is soaked for about 72 hours, changing the water from time to time. Then they are blanched or boiled, after which they are pickled or salted.
Volushki prepared in this way are recommended to be eaten no earlier than after 45 days. Although this technology reduces nutritional value, it eliminates bitterness and toxic substances. Despite the fact that the content of harmful elements in the pulp of this species is low, improperly prepared dishes can lead to mild food poisoning.
Ryzhiki can not only be salted and pickled, but also cooked according to any recipe you like without prior soaking and boiling. By the way, experienced housewives recommend preparing them for future use without using seasonings in order to preserve the valuable taste and aroma. Some salads include saffron milk caps, which can simply be doused with boiling water. There are indications in the literature that in the old days they were even eaten raw, with salt and bread.
How to distinguish saffron milk cap from volushka
Experienced mushroom pickers know many signs by which one can distinguish saffron milk cap from pink mushroom:
- the color of the first is dominated by shades of ocher, while the wave has a pinkish color;
- The camelina has a smooth, shiny cap with downturned edges, which may be uneven and deformed. The cap of the wave is covered with fluff and has the shape of a hemisphere with a depression in the center. The edges are smooth, rounded down towards the stem, the pubescence on them is more pronounced;
- in saffron milk cap, unlike its counterpart, a whitish coating may form on the cap, which is difficult to clean off;
- The milk released when cut is bright orange in the camelina, but in the air it takes on a bluish-green tint. The white milk of Volnushka does not change color and has a bitter smell, reminiscent of the smell of geranium;
- during cooking, the saffron milk cap darkens, the wave becomes light gray;
- The saffron milk cap is larger than the redhead.
In the photo of both types of mushrooms, the main differences between saffron milk caps (top photo) and mole mushrooms (bottom photo) are visible:
Conclusion
The differences between saffron milk cap and volushka seem insignificant only at first glance. If you listen to the advice of experienced mushroom pickers, it is quite easy to distinguish them by external signs and habitats, and having correctly identified the species, you can not be afraid of making a mistake with the cooking recipe.
