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Red saffron - an edible mushroom belonging to the russula family. The Latin name for this species is Lactarius sanguifluus.
Description
Red saffron mushrooms have medium-sized hats, the maximum diameter of which does not exceed 100 mm. At the beginning of the development of the fungus, the caps are flat-convex in shape, with maturation, they straighten out, becoming quite wide with characteristic funnel-shaped depressions in the central part. In this case, the edges of the cap are slightly wrapped inward. The surface is moist, very smooth and slightly sticky to the touch. Note that the caps of saffron mushrooms can have a variety of colors - from pale yellow with a pinkish tinge to rich brown.
The pulp of the fungus, although it has a high density, is nevertheless quite fragile. The color of the pulp itself is white with rare reddish spots. When broken, the flesh secretes milky juice, which in its consistency resembles a reddish milk.
The red saffron has a stalk that is greatest in height (up to 60 mm), at the base, this part of the fungus, as a rule, narrows. The surface of the legs is almost completely covered with powdery coating. As well as the main fruiting body, the color of the legs can vary from orange-pink to brown with a purple tint. During ripening, the saffron cap becomes hollow.
The presented type of mushrooms is edible and has excellent nutritional characteristics, which, in fact, makes it a welcome prey for any lover of quiet hunting.
Places of growth
Such an edible mushroom of the russula family as camelina is quite common, which is often found in the forests of our country. The main place of growth is mountainous terrain and coniferous forests. The fruiting season is summer-autumn.
Medicinal use
The mushrooms of the russula family, in particular natural and red mushrooms, are used in medicine to isolate a natural antibiotic used to treat a disease such as tuberculosis. This antibiotic is called lactarioviolin, its main task is to suppress the development of harmful microorganisms.
Similar views
As mentioned above, saffron mushroom is a fairly common mushroom, having several similar species known to most inhabitants. These species include real and spruce mushroom. Note that these species have many similar characteristics, for this reason inexperienced mushroom pickers often confuse them.
Red saffron - a delicious edible mushroom. This species also has other well-known names: noble, gourmet, genuine, pine forest, autumn. The mushroom cap in diameter reaches 150 mm, the surface is light orange, mucous to the touch. The saffron cap is of regular shape (cylindrical), the color matches the color of the hat. The taste of the pulp of the fruiting body is tender and pleasant with a pronounced fruity aroma. Most often, this type of mushroom is found in the coniferous forests of our country (in the Urals, in Siberia). Culinary processing involves roasting, stewing and pickling mushrooms, this type is not suitable for drying.
False mushrooms
False saffron mushrooms include this type of mushroom, such as pink traps. This species is conditionally edible. Although it can be cooked, but it requires the fulfillment of certain conditions. Cooking involves prolonged boiling and salting of mushrooms. Moreover, if the period of salting of the mushrooms is not sustained, in this case such troubles as the appearance of problems with the gastrointestinal tract may occur. The duration of the salting of pink waves should not be less than 50-55 days.
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