Content
Gingerbreads are a group of mushrooms that are characterized by a pinkish or orange color. They are appreciated for their taste and are used for the preparation of various dishes. Sometimes mushrooms turn green and change their bright color. This happens both with fresh specimens and with homemade preparations. Many mushroom pickers fear how harmless such a product is, and whether it can be used for food.
Do mushrooms turn green
Ryzhik is a large group of mushrooms of the genus Mlechnik. They are appreciated for their good taste and are considered a delicacy in many countries. The fruiting body consists of a cap measuring 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; after rains, a sticky layer appears on it.
The height of the leg is from 3 to 7 cm, in the girth its size reaches 2 cm. It is flat, cylindrical, tapering towards the ground. The color of the cap is different: from yellowish to dark orange. The pulp is also orange in color. A green bloom often appears on the cap, which is characteristic of adult mushrooms.
Camelina mushrooms often turn green after processing. This is a natural process that does not affect the quality and taste of the product. Therefore, do not be afraid of specimens that have changed color. If the fruit bodies are of good quality and without damage, then they are taken for collection and processing.
Why mushrooms mushrooms turn green
The pulp of saffron milk caps contains a reddish milky juice. It is because of him that mushrooms turn green after collection. Greenish spots appear on the stem, plates and cap. This often happens when the mushrooms are tightly packed in the basket. Damage and other external influences can also be the cause.
Many mushroom pickers are afraid to pick green mushrooms 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 doubles.
Milky juice, due to which the pulp turns green, is not dangerous to human health. However, it is recommended to soak or boil the fruit bodies before use. As a result of the pulp, toxins are released. In spruce varieties, the milky juice has a bitter taste, so they are prepared only after preliminary processing.
The reason that the mushrooms turned green is natural conditions. In coniferous forests, mushrooms with red caps grow more often. As they grow, they acquire a greenish tint. Even such specimens are used for food and processed.
If the color of the cap has changed after collection, then this is also considered a normal process. In this case, mushrooms turn green when cut. Milky sap gradually oxidizes in the open air and changes color.
Is it possible to eat mushrooms if they are green
Green bloom on mushrooms does not change the taste and smell of the product. If fresh mushrooms turn green, then they can be used for cooking. Areas that have changed color are not cut out. Before cooking, the mass is washed with running water, cleaned of forest debris and other contaminants. Then it is processed in any way: boiled, fried, salted or pickled.
A situation often arises when mushrooms change color after canning. At the same time, during the processing, the product remained orange or red. The reason may be a violation of the order of cooking or storage.
So that the mushrooms do not turn 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 on for 30 minutes. When salting in a dry way, the fruit bodies are not washed, but wiped with a damp cloth.
- Then the mass is poured into a colander and wait for the water to drain 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.
So that the surface of the saffron milk caps does not turn green, it is important to provide storage conditions. Homemade preparations are kept in a cool dark place. At the same time, an increase in air humidity is not allowed. The optimum temperature should not rise above +10 ° C. In warmer conditions, workpieces are not stored for a long time. Otherwise, the fruiting bodies turn green, and the brine begins to deteriorate. The product may cause poisoning.
If pickled mushrooms turn green, then the reason lies in non-compliance with technology. The mushroom mass is not completely covered with the marinade. As a result, it comes into contact with oxygen. When oxidized, the color of the mushrooms changes to greenish. Such mushrooms can be eaten if all shelf life is normal.
To avoid such situations, it is important to monitor the amount of brine when pickling. If there is not enough liquid, then cooled boiled water is added to the jars. Oppression is placed on top.
Ryzhiks are often dry canned. In this case, brine is not required, and the fruit bodies are not soaked in water. Only fresh, undamaged copies are used. If dry salted mushrooms turn green, then such a product does not pose a danger. The exception is when the workpieces are acidified. The brine takes on an unpleasant pungent odor. Then it is better to discard the pickles.
Conclusion
The mushrooms turn green when they are in the basket for a long time after harvesting or processing. 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 with large green spots. This does not affect the shelf life, benefits and taste of the product.
