Content
- 1 What types of saffron milk caps and saffron mushrooms are often confused by mushroom pickers?
- 2 What do saffron milk caps and volushki look like?
- 3 How do saffron milk caps differ from saffron milk caps in appearance?
- 4 How to distinguish saffron milk mushrooms from saffron mushrooms by size
- 5 Camelina and redneck: differences in habitat
- 6 How to identify saffron milk caps or saffron milk caps by their pulp
- 7 How to distinguish saffron milk cap from volnushka during heat treatment
- 8 Mushrooms saffron milk caps and volnushki: difference in taste
- 9 The difference between saffron milk caps and volnushki according to their use in cooking
- 10 What is the difference between saffron milk mushrooms and volnushki mushrooms in terms of beneficial properties?
- 11 How are mushrooms similar?
- 12 How to distinguish saffron milk caps from saffron milk caps when collecting
- 13 Conclusion
Saffron milk caps and saffron mushrooms are “close relatives” in the world of mushrooms, which are very often confused with each other. However, despite all their external similarities, they differ significantly from each other in a number of qualities. The difference between saffron mushrooms and saffron mushrooms, first of all, is that the former are edible and are famous for their excellent taste, while the latter, due to their acrid, bitter juice, can be eaten only after preliminary soaking. It's easier to find mushrooms in the forest, but saffron milk caps are a much more desirable prey for a mushroom picker. What they have in common and where they differ is worth considering in more detail.
What types of saffron milk caps and saffron mushrooms are often confused by mushroom pickers?
Both saffron milk caps and volushushki are two groups of lamellar mushrooms belonging to the genus Mlechnikov. Of the several existing species of the first, the most commonly found in Russian forests are true saffron milk caps, or pine mushrooms. Most often, lovers of “silent hunting” confuse young specimens of these mushrooms with the largest and most common of the mushrooms – pink ones.
What do saffron milk caps and volushki look like?
The external resemblance of redfish and saffron milk caps is clearly visible in the photo:
They differ little in size (the diameters of the caps vary from 3 to 18 cm, the legs are 3-6 cm long and 1-2 cm thick). Their caps are painted in shades of red, have a similar funnel-shaped shape; on the surface one can discern darker concentric circles - “waves”, spreading from the center to the edges. The pulp is brittle, brittle, and when broken it releases a thick “milky” juice. Upon a cursory superficial examination, the differences between these mushrooms are hardly noticeable.
How do saffron milk caps differ from saffron milk caps in appearance?
At the same time, if you look at the photo more closely, it becomes clear how saffron milk caps differ from saffron milk caps.
Among the external features of these mushrooms, the following can be noted:
- The skin tone of the moth is pink. Rizhikov, as a rule, are distinguished by bright orange shades.
- The caps of voles are covered with small villi and look very “hairy”. In saffron milk caps they are smooth or slightly felt-like in appearance.
- The shape of the cap of a young wavefish resembles a hemisphere with edges rounded downwards. As for young saffron milk caps, their caps are flat and the edges are almost not rounded.
- The circles on the surface of the caps of the caps are usually clearly visible. In saffron milk caps they do not stand out so clearly.
- The leg of the wavefish is usually somewhat thinner and smoother, without dents.
This material will provide a clear illustration of how these mushrooms are similar and how they differ in appearance:
How to distinguish saffron milk mushrooms from saffron mushrooms by size
Size is another criterion that helps to recognize whether mushrooms are in front of a mushroom picker or saffron milk caps. The difference is not very noticeable, but it is there: the latter are slightly larger. The cap of the true saffron milk cap usually grows to 5-18 cm in diameter. In the pink trumpet it is smaller: 3-10 cm (occasionally reaches 15). But since most often you can find groups of young mushrooms with caps from 5 to 10 cm, solely on this basis it is difficult to understand how they differ. It is necessary to take into account other characteristic features.
Camelina and redneck: differences in habitat
The season for collecting saffron milk mushrooms and saffron mushrooms coincides and lasts a long time - from approximately the end of June to the end of October. However, you can distinguish these mushrooms from each other by focusing on which places in the forest each one prefers.
Thus, the “favorite” tree of roseate moths is birch. It is with it that these mushrooms most often form mycorrhiza. They grow in mixed and deciduous forests, usually found in large “families” under aspen trees or on the edges of thick grass.
Real saffron milk cap is also called pine or pine. His preferences include coniferous forests with dry soils. At the same time, this mushroom is very capricious about the cleanliness of the environment: it practically does not grow in polluted places.
How to identify saffron milk caps or saffron milk caps by their pulp
A number of other reasons for distinction can be obtained by cutting the mushroom of interest. The photo below shows the pulp of saffron milk caps and volnushki.In these mushrooms it is dense and brittle, with a faint smell of resin, but that’s where the similarity ends. The flesh of saffron milk caps is orange, less often white-yellow. In volnushki it is white, cream or pale pink.
The thick juice, reminiscent of milk and protruding abundantly at the fracture of the fruiting body, is yellow or orange and bright in saffron milk caps. It leaves a red mark on your fingers. It is not at all hot, slightly spicy and even sweet in taste. At the same time, the juice of the moths is milky white or pale yellow, very acrid and bitter.
The smell of the camelina pulp at the breaking point is pleasant, fruity, with notes of sweetness. The pulp of the roseate has a sharp, bitter smell, slightly reminiscent of geranium.
What is the difference between a saffron milk cap and a saffron milkweed in cross-sectional color?
It is also interesting to observe what color the mushrooms and edible saffron milk caps are if you cut these mushrooms and let them sit in the air for a while.
The orange flesh of the camelina at the site of damage very quickly turns red. Pigmentation is formed due to the fact that certain substances in its composition are oxidized under the influence of air. Over time, the flesh in the crack will change color to grayish-green, just like dried juice of this mushroom or a place that has been pressed with force.
The pulp and juice of the volnushka do not change their color in the air. In the same way, the color of the area of its fruiting body does not change when pressed.
How to distinguish saffron milk cap from volnushka during heat treatment
Boiled or fried saffron milk cap turns dark. When salted, it can change color to green. In most preparations, these mushrooms tend to retain their orange color. They do not require long-term heat treatment.
Before you prepare a dish from volushki, you must soak them and then boil them in boiling water.When boiled, the flesh of this mushroom becomes light gray.
Mushrooms saffron milk caps and volnushki: difference in taste
Taste is another significant difference between the camelina mushroom and the trumpet mushroom. It is not for nothing that the first of them is also known as “delicacy”. Since ancient times, these mushrooms have been famous for their excellent taste and pleasant spicy smell, which persists regardless of the form in which you decide to cook them. It is interesting to note that salted saffron milk caps were exported in significant quantities from the Russian Empire to a number of European countries, where recognized gourmets always valued them very highly.
As for the volushka, it is somewhat inferior to its elite “brother” in taste and nutritional value. It is not consumed in its raw form due to the bitter, unpleasant juice and toxic substances inherent in its unprocessed pulp. After preliminary preparation, a number of dishes can be successfully prepared from this mushroom.
The difference between saffron milk caps and volnushki according to their use in cooking
There is also a difference in how it is recommended to prepare volnushka mushrooms and saffron milk caps. It manifests itself even at the pre-processing stage.
Freshly picked or just purchased volushki should be rinsed well in cold water, the caps should be cleared of “fringe”, and the lower third of the stem should be cut off. Large specimens should be divided into 3-4 parts. Then these mushrooms must be soaked for 3 days in clean cold water, changing it every 4-6 hours. This treatment makes it possible to rid their flesh of bitterness and toxic substances that can cause poisoning.
Saffron milk caps do not require such serious preparation measures.It is enough to thoroughly rinse them in a container with cold water, cut off the lower parts of the legs, put them in a colander and rinse them again with running water from the tap. It is not necessary to soak them for a long time, although some housewives still leave these mushrooms in salted water for 20-30 minutes before cooking.
Saffron milk caps are truly versatile mushrooms. You can cook almost anything from them. In the old days, small young specimens of these mushrooms were even eaten raw, simply sprinkled with coarse salt and kept for a couple of hours. Today they are boiled, fried and stewed, fermented, salted and pickled, extracted from them (essence), and also stored for future use in dried and frozen form. It is worth knowing that these mushrooms are the only ones that can be salted using the so-called “dry” method (putting them in a container without rinsing with water and sprinkling them in layers with salt, and then placing them in a cellar under oppression for 10-15 days).
The range of culinary uses of volushki is less extensive. They are most often pickled or salted in one of two ways: cold (without heat treatment) or hot, rolled up in jars under tin lids. Before the harvesting procedure, these mushrooms are usually blanched in boiling water, making sure to drain the first decoction. Salted trumpets are eaten no earlier than after 1.5 months. These mushrooms are also served boiled or fried. Trying them raw is prohibited. In addition, they are not dried or frozen.
What is the difference between saffron milk mushrooms and volnushki mushrooms in terms of beneficial properties?
Like many other mushrooms, both laticifers are a low-calorie product with a rich chemical composition, which, when properly prepared, has a beneficial effect on the human body. However, the content of useful substances in the pulp of saffron milk caps and red mushrooms is not the same.
The former are characterized by a large amount of beta-carotene, which is necessary to maintain good vision. Camelinas also contain many useful minerals (potassium, calcium, magnesium, sodium, phosphorus, iron), which have a positive effect on the condition of hair and skin. The valuable antibiotic lactrioviolin, which is part of these mushrooms, is an effective remedy for treating various inflammations.
Vitamins A, C, and PP are present in significant quantities in the fruiting bodies of volnushki. In particular, in terms of the content of B vitamins, these mushrooms are superior even to vegetables or cereals. Their protein contains almost all amino acids known to science. The beta-glucan contained in them, which stimulates the human immune system, and melanin, an antioxidant and radionuclide sorbent, are very valuable.
How are mushrooms similar?
To summarize, we can say that the similarity between the real saffron milk cap and the pink saffron milkweed is manifested in the following features:
- they are very similar to each other in appearance - so much so that with a quick examination they can easily be confused;
- usually both occur in large groups;
- they are united by a common season - these mushrooms grow most en masse from mid-summer to early autumn;
- both are tasty if prepared correctly, especially when salted and pickled;
- Both types of mushrooms are characterized by a rich content of substances beneficial to humans.
How to distinguish saffron milk caps from saffron milk caps when collecting
Having listed the similarities between saffron milk cap and volushka, we need to summarize the differences between them:
- upon careful examination, specific features become noticeable in external details: the color and shape of the cap and stem, the texture of the outer skin, the degree of expression of the pattern of circles;
- sometimes the size can be a clue - the saffron milk cap is usually a little larger;
- they are common in different places and “love” different trees: mothwort, as a rule, can be found under birch and aspen trees in mixed and deciduous forests, while camelina can be found in coniferous forests with an exceptionally clean ecology;
- the pulp and milky juice of these mushrooms differ in color, taste and smell;
- in contrast to the saffron, the fruiting body of the camelina changes color when it breaks, oxidizing in the air;
- when boiled or fried, the camelina darkens, and the volushka acquires a light gray tint;
- the taste and aroma of saffron milk cap is much richer;
- before preparing saffron milk caps, they must first be soaked for a long time and then boiled, draining the first water; saffron milk caps require almost no pre-treatment;
- saffron milk caps can be successfully prepared in almost any form; volushki are most often salted and pickled.
Conclusion
The difference between saffron mushrooms and volnushki mushrooms is not particularly noticeable at first glance, and that is why inexperienced mushroom pickers often confuse them. However, if you take a closer look, and also remember a number of signs by which each of them can be recognized, then it will not be so difficult to figure out which of these mushrooms was found.Despite the fact that volushki can also be eaten, they require mandatory and rather lengthy pre-treatment to eliminate bitterness and toxic substances. In addition, these mushrooms are not suitable for all dishes. Saffron milk caps are much easier to prepare, they are more aromatic and tastier, but they are much more difficult to find in the forest.
