Contents
Mushrooms are a group of mushrooms that are characterized by a pinkish or orange color. They are valued for their taste and are used to prepare various dishes. Sometimes mushrooms turn green and change their bright color. This happens both with fresh specimens and with homemade preparations. Many mushroom pickers are afraid how harmless such a product is, and whether it can be used for food.
Are the rice green?
Ryzhikami is 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 ranging in size from 4 to 18 cm. It has a convex shape, becoming straight or funnel-shaped with time. The surface of the fungus is smooth, glossy, after rains a sticky layer appears on it.
The height of the leg is from 3 to 7 cm, in girth its size reaches 2 cm. It is even, cylindrical in shape, tapering towards the ground. The color of the cap is different: from yellowish to dark orange. The flesh also has an orange color. A green coating often appears on the cap, which is typical for adult mushrooms.
Often mushrooms mushrooms 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 fruiting bodies are of good quality and without damage, then they are taken for collection and processing.
Why mushrooms mushrooms turn green
The pulp of mushrooms contains milky juice of a reddish hue. It is because of him that mushrooms turn green after harvesting. Greenish spots appear on the stem, plates and hat. Often this happens in cases where the mushrooms are densely packed in the basket. The cause can also be damage and other external influences.
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 hats. For experienced mushroom pickers, green spots are an important difference from twins.
Milky juice, due to which the pulp turns green, is not dangerous to human health. However, before use, it is recommended to soak or boil the fruiting bodies. 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 pre-treatment.
The reason that mushroom mushrooms turned green is natural conditions. Mushrooms with red caps grow more often in coniferous forests. As they grow, they acquire a greenish tint. Even such specimens are used for food and processed.
If the color of the hats has changed after harvesting, then this is also considered a normal process. In this case, the mushrooms turn green on the cut. Milky juice gradually oxidizes in the open air and changes its color.
Is it possible to eat mushrooms if they have turned green
Green coating 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.
Often a situation arises when mushrooms change color after canning. At the same time, the product remained orange or red during processing. The reason may be a violation of the order of cooking or storage.
So that 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 for 30 min. When salting in a dry way, the fruiting bodies are not washed, but wiped with a damp cloth.
- Then the mass is poured into a colander and waited for the water to drain from it.
- The product is placed in salted water, where citric acid is added. With its help, the pulp will retain its natural color.
So that the surface of the mushrooms does not turn green, it is important to ensure storage conditions. Homemade blanks are kept in a dark, cool place. At the same time, the increase in air humidity is not allowed. The optimum temperature should not rise above +10 °C. In warmer conditions, blanks do not store 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 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 mushrooms 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 cooled boiled water is added to the jars. Oppression is placed on top.
Ryzhik often canned in a dry way. This does not require brine, and the fruiting bodies are not soaked in water. Use only fresh specimens that do not have damage. If dry-salted mushrooms turn green, then such a product is not dangerous. The exception is when the workpieces are sour. The brine acquires an unpleasant pungent odor. Then it is better to throw away 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 if there are large green spots. This does not affect the shelf life, benefits and taste of the product.
