Content
Saffron milk caps are a group of mushrooms that are characterized by a pinkish or orange color. They are valued for their taste and are used for preparing various dishes. Sometimes saffron milk caps turn green and change their bright color. This happens both with fresh specimens and with homemade preparations. Many mushroom pickers are concerned about how harmless such a product is and whether it can be used as food.
Do saffron milk caps turn green?
Saffron milk caps are the name given to a large group of mushrooms of the genus Milky. They are valued for their good taste and are considered a delicacy in many countries. The fruiting body consists of a cap measuring from 4 to 18 cm. It has a convex shape, over time it becomes straight or funnel-shaped. The surface of the mushroom is smooth, glossy, and after rains an adhesive layer appears on it.
The height of the leg is from 3 to 7 cm, its girth reaches 2 cm. It is smooth, cylindrical in shape, tapering towards the ground. The color of the cap varies: from yellowish to dark orange. The flesh is also orange in color. A green coating often appears on the cap, which is characteristic of adult mushrooms.
Often saffron milk mushrooms turn green after processing. This is a natural process that does not affect the quality and taste of the product. Therefore, you should not be afraid of specimens that have changed color. If the fruiting bodies are of good quality and without damage, then they are taken for collection and processing.
Why do saffron milk mushrooms turn green?
The pulp of saffron milk caps contains milky juice of a reddish hue. It is because of this that saffron milk caps turn green after picking. Greenish spots appear on the stem, plates and cap. This often happens when the mushrooms are packed tightly in the basket. Damage and other external influences can also be the cause.
Many mushroom pickers are afraid to pick mushrooms that have turned green and consider them spoiled. In fact, they are in no way inferior to specimens with red or orange caps. For experienced mushroom pickers, green spots are an important difference from their doubles.
The milky juice, which causes the flesh to turn green, is not dangerous to human health. However, it is recommended to soak or boil the fruiting bodies before use. The resulting pulp releases toxins. In spruce varieties, the milky sap has a bitter taste, so they are prepared only after pre-treatment.
The reason why saffron milk mushrooms turn green is due to natural conditions. In coniferous forests, mushrooms with red caps often grow. As they grow, they acquire a greenish tint. Even such specimens are used for food and processed.
If the color of the caps has changed after collection, then this is also considered a normal process. In this case, the saffron milk caps turn green when cut. The milky juice gradually oxidizes in the open air and changes its color.
Is it possible to eat saffron milk caps if they have turned green?
The green coating on saffron milk caps does not change the taste or smell of the product. If fresh mushrooms turn green, they can be used for cooking.Areas that have changed color are not cut out. Before cooking, the mass is washed with running water and cleaned of forest debris and other contaminants. Then it is processed in any way: boiled, fried, salted or pickled.
A situation often arises when saffron milk caps change color after canning. However, during processing the product remained orange or red in color. The reason may be a violation of the cooking or storage order.
To prevent saffron milk caps from turning green after cooking, it is important to follow a simple processing algorithm:
- Place the collected mushroom mass in a container with cold water. Leave it for 30 minutes. When salting using the dry method, the fruiting bodies are not washed, but wiped with a damp cloth.
- Then the mass is poured into a colander and wait until the water drains from it.
- The product is placed in salted water, to which citric acid is added. With its help, the pulp will retain its natural color.
To prevent the surface of the saffron milk caps from turning green, it is important to ensure storage conditions. Homemade preparations are kept in a cool, dark place. At the same time, do not allow an increase in air humidity. The optimal temperature should not rise above +10 °C. In warmer conditions, the products are not stored for long. Otherwise, the fruiting bodies turn green and the brine begins to deteriorate. The product may cause poisoning.
If pickled saffron milk caps turn green, the reason lies in non-compliance with the technology. The mushroom mass is not completely covered with marinade. As a result, it comes into contact with oxygen. When oxidized, the color of the mushrooms changes to greenish. Such saffron milk caps can be eaten if all expiration dates are normal.
To avoid such situations, when marinating it is important to monitor the amount of brine.If there is not enough liquid, then add cooled boiled water to the jars. Oppression is placed on top.
Ryzhiki are often canned using the dry method. This does not require brine, and the fruiting bodies are not soaked in water. Only use fresh, undamaged specimens. If dry-salted saffron milk caps turn green, then such a product does not pose a danger. The exception is when the workpieces have soured. The brine acquires an unpleasant, pungent odor. Then it is better to throw away the pickles.
Conclusion
Saffron milk caps turn green when they remain in the basket for a long time after being collected or processed. Green spots appear on the cap, plates or on the cut. Such a product is allowed to be eaten if no serious violations of technology have occurred. Fresh specimens can be used even if there are large green spots. This does not affect the shelf life, benefits and taste of the product.
