Pink toadstool aka meat mushroom – one of our tastiest mushrooms. How to distinguish it from its poisonous counterpart?

The pink toadstool is especially popular due to its delicious meaty taste, but many collectors are afraid of it.

The reason is mainly its confusion with the poisonous tiger toadstool.

How to distinguish these mushrooms from each other?

And how can you use masak in the kitchen?

We will tell you all this and much more in our article!

What exactly is a butcher?

The toadstool pink is a kind of abundant and tasty mushroom that has a hemispherical or loaf-shaped hat of pink color, small dirty white scabs on the surface, soft pinkish scales, a pinkish spine, a grooved ring in the upper part of the spine. As one of the few non-poisonous toadstools, it stands out with an excellent meaty taste.

Why does it have its detractors and supporters?

It is popular with those who like to use the mushroom to prepare various culinary delicacies. Unpopular mainly because of its easy confusion with the less tasty gray toadstool or the poisonous tiger toadstool.

What is the importance of butcher’s meat for health?

• supports metabolism
• cleanses the organism
• is a source of lysine – important for calcium absorption and muscle formation

How is it different from other toadstools?

Take a look at the following table to learn the basic differences between the toadstool, the poisonous tiger toadstool, and the not-so-palatable gray toadstool.

As we can see from the table, the ridged ring that both the pink and the gray warbler has clearly distinguishes them from the tiger toadstool, which has a completely smooth ring. Another important factor is the presence of a pink color, which only rosacea has, but not gray toadstool or tiger toadstool.

How to store toadstool?

Masaks can last up to 3 days in the fridge, although we recommend processing them as soon as possible. Once cooked, they can last another day or two in the fridge. For long-term preservation, you can freeze or dry them after heat treatment.

Dried meatballs

When it comes to drying rose toadstools, there are 3 reasons why it’s not that easy.

1. A lot of meatballs have larvae in them.
   Do not dry the meatballs with larvae, so as not to spoil the whole batch
2. They are very fragile.
   Masak will fall apart during drying. However, it is enough to collect everything and seal it in jars.
3. Necessity of heat treatment before drying.

Frozen meatballs

1. Cook the meatballs in any way you like (you can fry them, for example).
2. Place them in a box or bag and freeze.
3. It can last up to 6 months in the freezer.

However, never freeze fresh unheated mushrooms.

How can we use meatballs in the kitchen?

Thanks to its taste, which resembles meat with a mild aftertaste, this mushroom is suitable for soups, stews, meatballs, baked dishes, sauces and fried foods. It is also great wrapped as a schnitzel. Young fruiting bodies can also be pickled in vinegar. It is also possible to pickle them in salt.

They are excellent, for example, fried with a pinch of salt and a little cumin or baked with bacon and sour cream.

Since this mushroom contains a toxic, hemolytic protein, it is always important to cook it. Cooking destroys this toxic protein. It is enough to boil it briefly, dangerous substances are already destroyed at temperatures above 80 degrees.

Usually only the cap is eaten from the whole mushroom, although the stem can also be eaten if it is not wormy. The skin on the top of the toadstool cap is easy to remove. Many people remove it before cooking. However, this is not necessary as this skin is fully edible.

Use in recipes

• sauces
• soups
• meatless goulash
• meatballs
• fries

Where does toadstool rosacea occur?

This fungus is quite abundant from June to November in deciduous, mixed and coniferous forests, most often after the rains, but it can also grow in the dry season. You can find it from the lowlands to the highlands. It is most common in Europe and North America.