2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The frosting (Rozites caperatus) is a basidia, edible fungus of the family Cortinariaceae. It is widespread in some regions of Europe, Asia and North America. In Bulgaria it is also known as a gypsy mushroom. Among English-speaking peoples it is known as Gypsy mushroom, in France it is called Pholiote ridée, and in Germany Reifpilz. In Russia it is known as Kolpaky Kolchaty.
The frosting differs in the yellow-pink or yellow-orange color of its hood. While the mushroom is young, the cap is rounded, then spreads and acquires a flatter shape with a convex tip. Its diameter reaches ten centimeters.
It features a dry surface and a cobweb-like coating that is actually left over from the overall cover. There are cases in which cracks are found on the surface of the cap. Otherwise, the edge is bent inwards and is initially connected to the stump, but then separates.
The flesh of the frosting is watery, tender and soft, yellowish. It has a purple tint in the area around the stump. It is characterized by a pleasant, unobtrusive aroma and delicate taste. The plates are attached to the stump. They are thickened and colored in rust. The spores are egg-shaped and are pale yellow. Brownish pollen sticks to them. The stump of Rozites caperata looks like a cylinder.
It is dense and relatively stiff. It is about ten centimeters high, and its diameter can reach up to 2.5 centimeters. It has two scars, reminiscent of the common cover - a well-shaped ring located in its forest part and a few scales located at the base.
History of frosting
The frosting has a rich taxonomic history, which is why to this day it is known by various names. The species was originally described as Agaricus caperatus by mycologist Christian Hendrik Parsun in 1796.
This fungus was then passed on to the genus Cortinarius by the Swedish mycologist Elias Magnus Fries. Later, in 1887, the frosting was transferred to Pholiota by Pierre Andrea Sacardo, and then to Rozites. Thus, in the end, the species is also known as Pholiota caperata, Dryophila caperata and Togaria caperata.
Collection and storage of frost
Frostbite is a fungus that appears in summer and can be found until autumn. The largest amount of this species is found in coniferous forests. However, the species is widespread in deciduous and mixed forests. We have the frosting is a species of endangered fungus. Otherwise, the youngest mushrooms are collected for culinary purposes in July and August.
There should be no black feathers or wormholes on the hats. Collected mushrooms can be stored in the refrigerator for several days. It is important that they do not touch other mushrooms, as well as various foods. It is recommended to keep them in a paper bag, pre-wrapped in damp paper.
Cooking on frosting
As it has already become clear, the frosting it has tasty and fragrant meat that can be used in all kinds of mushroom dishes. The most delicious, of course, are the young mushrooms. They are subjected to baking, frying, cooking, marinating and breading. They are placed in risotto, salads, snacks, pâtés. Combine with other mushrooms, vegetables, potatoes, leafy vegetables, olives, onions, pork, beef and poultry. It is considered a delicacy in Western Europe.
As a rule, the hats of young specimens are used. As with their cleaning, care must be taken that no pests are present there. Otherwise, when cooking mushrooms, know that they must be cooked until soft. Prolonged heat treatment does not have a good effect on their quality.
We offer you an easy and very fragrant recipe with frosting mushrooms:
Necessary products: 1 kg of mushrooms frosting, 2 tablespoons mustard, black pepper, paprika, garlic, horseradish, bay leaf, dill, olive oil.
Method of preparation: The mushrooms are washed and cleaned. Put in boiling, salted water for about 5 minutes. Then put in hot fat and fry with all the spices. When fully cooked, add the mustard and stir. This mushroom specialty can be used as a garnish for beef or pork steaks or combined with a fresh salad.
Benefits of frosting
Regular consumption of frosting has a good effect on our health. This type of mushroom has the ability to lower blood sugar and cholesterol levels. In addition, it has a good effect on heart function and normalizes blood pressure. It has anti-inflammatory and tonic effects. Helps the body with viral infections.
Harm from frost
In general, the use of these mushrooms is not known to cause health damage. However, care must be taken with them, as they are able to absorb harmful substances from the environment in which they grow. Therefore, they should not be picked from contaminated areas.
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What Is Frosting And How Is It Done?
Frosting or icing are synonymous with the same concept, which we also call glaze. The glaze is a sweet creamy mass made of sugar and liquid, most often water or milk. Sometimes it can be enriched with other ingredients such as butter, cream cheese, flavorings or egg white.
