Where to pick mushrooms in Kerch. For mushrooms

It’s the last month of summer, which means that the hot period will soon end on the Crimean peninsula, “Indian summer” will take over, and mushroom season will open after it. In general, mushrooms in Crimea can be collected almost all year round. According to scientific definition, fungi are a separate kingdom of living nature, eukaryotic organisms that were recognized as a separate kingdom only in the 1970s. There is even a separate branch of botany that studies only mushrooms - mycology.

Despite the abundance of mushrooms on the peninsula, they have never been the main food products for the inhabitants of Crimea. There have never been any special problems with food on the peninsula, so there are no mushroom dishes in the national cuisines of the Crimean peoples (Karaites, Tatars, Armenians, Greeks, Russians).

This attitude towards mushrooms could be traced in Crimea until the mid-20th century; only with the advent of fashion for the Mediterranean diet (includes meat, wine, vegetables, mushrooms and mushroom sauces) did Crimeans begin to more actively eat mushrooms. However, we should not forget that all Crimean edible mushrooms, without exception, are conditionally edible. Of course, you can eat them, but with great attention and caution; sometimes even familiar types of mushrooms can turn out to be false or mutated.

You can check mushrooms at any market, where by paying for a laboratory examination (in 2010 the cost of the examination was 1.5 UAH), you can find out the opinion of experts about the mushrooms you collected or purchased. The process of picking mushrooms is a very exciting and exciting activity. The term “silent hunting” was coined by the famous Russian hunter S.T. Aksakov, who argued that picking mushrooms is no less interesting than gun hunting.

In Crimea, scientists know about 1,500 species of micromycetes and more than 400 species of cap mushrooms. Most often at the market and at sellers along the highways you can see local chanterelles, saffron milk caps, boletus, porcini mushrooms, row mushrooms (popular name - little mice). They are collected everywhere: in the mountains of Crimea, in the steppe, in ravines, in forest belts. Despite the fact that, according to the Crimean mushroom calendar, many of the seasons of many types of mushrooms fall in the summer months, the real mushroom season opens in the fall, when light rains are frequent, air and soil humidity are high, and there is no excessive heat.
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Every year in the Russian Federation, about 1 thousand victims of mushroom poisoning are registered, about 30 cases end in death. The most severe cases of mushroom poisoning are suffered by people with poor health and children. The child’s body does not yet have the necessary amount of enzymes to digest them. That is why it is not recommended to feed any mushrooms to children under 14 years of age.

According to Rospotrebnadzor, it is in the fall, during the mushroom season, that cases of mushroom poisoning among children become more frequent. This usually happens during walks, due to the inattention of adults and the carelessness of children putting raw mushrooms into their mouths.

But during the mushroom season, not only children, but also adults are poisoned. To avoid unpleasant consequences, it is important to take precautions.

Why do we get poisoned?

Mushrooms are a difficult-to-digest product; they contain a lot of mushroom fiber - chitin, which not only is not digested, but also makes it difficult for digestive juices to access digestible substances. Therefore, mushroom dishes are recommended for absolutely healthy people who do not suffer from diseases of the digestive tract.

Keep an eye on the kids!

It is important to prevent situations where a child might eat a raw mushroom. To do this, you need to inspect the place where the child will be walking in advance, before the walk. You also need to inspect the territory of nurseries and kindergartens, schools and other institutions.

In addition, it is necessary to closely monitor children while walking, especially in parks, squares, playgrounds and in the forest.

Mushroom picker rules:

To prevent mushroom poisoning, it is important to take precautions, in particular:

Collect mushrooms away from roads, highways, outside populated areas, in ecologically clean areas.

Collect mushrooms in wicker baskets - this way they will stay fresh longer.

Collect only familiar types of mushrooms.

Cut off each mushroom with its stem intact.

All mushrooms brought home on the same day must be sorted, sorted by type and carefully reviewed again. Throw away all wormy, overripe, lamellar mushrooms, mushrooms without legs, flabby mushrooms, as well as inedible and poisonous ones, if they are collected by mistake.

It is imperative to cook the mushrooms on the day of collection, and cook each type of mushroom separately.

To avoid mushroom poisoning, remember not to:

collect mushrooms in buckets, plastic bags or sacks - this leads to spoilage of the mushrooms;

collect old, overgrown, wormy and unknown mushrooms;

try mushrooms during picking;

cook mushrooms a day or more after collection;

pickle or pickle mushrooms in galvanized dishes and glazed clay dishes;

Keeping mushrooms warm is a perishable product.

Buying Tips

If you are buying mushrooms that have already been collected, remember that you cannot buy dried, salted, pickled and canned mushrooms from random persons and places of unauthorized trade.

Non-industrial mushrooms are allowed for sale at markets and fairs only after an examination, which is carried out to control the quality of products going on sale.

The examination is designed to determine the quality of mushrooms, their integrity, and radionuclide content. Only after the examination is carried out, permission to sell the product is issued.

If you buy already collected mushrooms in stores and supermarkets, carefully examine the packaging with mushrooms; they should not be rotten or spoiled. Do not buy mushrooms if the integrity of the packaging is damaged or the packaging is dirty. Also, do not buy mushrooms if the packaging does not have a label, inserts, or any information about the product at all.

Harvesting mushrooms

When preparing mushrooms, you must remember that there is a list of edible mushrooms.

Of the large group of edible mushrooms, only the white mushroom, the real milk mushroom, and the common saffron milk cap are certainly edible mushrooms. Only these mushrooms can be used to prepare mushroom dishes without prior boiling.

One of the main causes of food poisoning is improper technology for preparing mushrooms.

To neutralize conditionally edible mushrooms, you need to treat them in a special way - remove soil, rinse well in water, and then soak or boil.

During the processing process, toxic substances are removed from the fruiting body of the mushroom - only after this can the mushrooms be used for preparing mushroom dishes.

This material was published on the BezFormata website on January 11, 2019,
Below is the date when the material was published on the original source website! In order to preserve the health of their loved ones, the Interregional Directorate of Rospotrebnadzor for the Republic of Crimea and the city of Sevastopol considers it necessary to once again remind about measures to prevent mushroom poisoning.
Rospotrebnadzor for the Republic of Crimea
15.08.2017 In Sevastopol, work has begun on the reconstruction of the sports and recreation complex named after.
9th Crimea
24.01.2020 SIMFEROPOL, January 24 – RIA Novosti Crimea. The Ministry of Health of the Republic of Crimea will purchase a rare medicine for two small residents of the peninsula suffering from spinal muscular atrophy.
Crimea-news.com
24.01.2020

The mushroom season has begun in Kerch. The City Administration warns citizens against eating unknown mushrooms and to take great care and responsibility when collecting mushrooms. According to the Administration, there are already cases of mushroom poisoning in Kerch. The institution has developed a detailed instruction sheet for those wishing to go on a “silent hunt.”

How to identify edible and poisonous mushrooms?

1. Beginning mushroom pickers need to find out what edible mushrooms look like before going into the forest. It is advisable to see them not in the picture, but in reality. Ask a person you know who is experienced in this matter to show you real boletus and boletus, or take you with him into the forest. Please note that in a certain area you will only find certain types of mushrooms. For example, in a birch forest you will probably find russula and boletus, and in a pine forest - saffron milk caps. Remember the mushroom places - next season a new harvest will be waiting for you on these lands. 2. When you find a family of mushrooms that seem familiar to you, take a closer look at the largest specimens. If worms are found in such a mushroom, this means that it is edible. The worms do not touch poisonous species. 3. Inexperienced mushroom pickers are better off focusing on collecting tubular mushrooms - porcini mushrooms, boletus mushrooms, boletus mushrooms, and boletus mushrooms. Most of them are classified as edible. It is more difficult with lamellar species - many of them have very similar counterparts. For example, in addition to tasty honey mushrooms, there are false honey mushrooms, and some toadstools surprisingly resemble champignons or russula. 4. It is better to leave conditionally edible mushrooms in the forest. 5. Experienced “quiet hunters” advise paying special attention to white and greenish mushrooms - this is the color that is characteristic of toadstools. The exception is the fly agaric. But this bright mushroom is unlikely to end up in the basket, it is too noticeable. Please note that in addition to red, there are grayish-green specimens with the same white dots. 6. Don’t trust “folk methods” like breaking a mushroom, sniffing it and holding it up to the light. The darkening of the scrap has nothing to do with the degree of toxicity of a particular specimen. And under no circumstances taste suspicious mushrooms. Inedible mushrooms are not always bitter - for example, the especially dangerous toadstool has a pleasant sweetish taste. Moreover, half the cap of such a mushroom is enough to cause severe poisoning.

How to recognize a poisonous mushroom?

The most poisonous and deadly to humans is the toadstool, for which no antidote has yet been found. It is often confused with champignon, sometimes with russula. 30 mg of poison is enough to kill an adult. Distinctive features of the pale grebe are the ring on the stem, the “cup” at the base of the stem and the white color of the cap plates. By the first two signs, the pale toadstool can be distinguished from russula, and by the second and third, from champignons (their plates are pinkish or dark). One of the dangers for inexperienced mushroom pickers is represented by the not-everyone-known fly agarics and toadstools, which look like edible poisonous mushrooms. The most desirable white mushroom for mushroom pickers has several poisonous counterparts. The gall mushroom is almost indistinguishable from the white mushroom in appearance, and even an experienced mushroom picker can make a mistake. Pay attention to the lower surface of the mushroom cap: the poisonous one is pink, and when cut, a piece of the cap quickly turns red. It’s not for nothing that the satanic mushroom has such an ominous name. Its leg is much thicker than that of the boletus, the upper part of the leg is pinkish. Cut off the flesh of such a mushroom, and if it quickly turns red and then turns blue, throw it away immediately! The satanic mushroom is one of the most poisonous. It’s paradoxical, but you can get poisoned even from good, edible mushrooms. You should not collect old or overgrown mushrooms. Toxic substances accumulate in them, and even boletus mushrooms, porcini mushrooms, and boletus mushrooms can cause serious poisoning. It can be quite difficult to distinguish good mushrooms from poisonous ones, even for experienced mushroom pickers. So, at the end of summer honey mushrooms appear en masse and at the same time in the forest you can find their doubles - poisonous sulfur-yellow and brown-red honey mushrooms. You should be alerted by reddish or milky-white plates and a thickened base of the mushroom. These are the hallmarks of inedible mushrooms. Edible autumn mushrooms have a honey cap with scales and a white film, the purpose of which is to bind the stem of the mushroom to the edge of the cap. Brown-red honey mushrooms have an unpleasant, pungent odor and taste, and the poison they contain affects the gastrointestinal tract. Mushrooms such as strings and morels are also poisonous. The poison contained in them is not destroyed by boiling and causes acute poisoning, especially in children. There are a number of mushrooms that should not be eaten raw. These are the so-called milk mushrooms, or milk mushrooms, our favorite saffron milk caps, and milk mushrooms. In some countries they are considered poisonous and are not eaten. These mushrooms can be made edible by prolonged soaking or boiling. Mushrooms should be soaked for several days. The broth must be drained and the mushrooms fried. There are about 50 species of mushrooms, which, if insufficiently cooked or eaten raw, cause acute poisoning. Extreme care and accuracy during “silent hunting” will allow you to recognize a poisonous mushroom in time and protect yourself from danger.

Signs of mushroom poisoning

sharp headache severe nausea, bouts of vomiting stabbing pain in the abdomen, intestines profuse loose stools disturbance of normal vision severe thirst and dehydration hoarse voice cramps of the limbs weakness and profuse sweating weak, barely palpable pulse in especially severe cases fingers, toes, and skin become cold acquires a bluish tint, body temperature can drop to 36-35°C. In case of poisoning, the first symptoms may appear within 1.5-2 hours after eating hornbeams. However, if symptoms of poisoning appeared much later, for example after 6-22 hours, then most likely this indicates poisoning with particularly poisonous mushrooms (pale toadstool, fly agaric). The health threat in this case is even greater.

First aid for mushroom poisoning:

if symptoms appear, you must immediately call a doctor or, if possible, take the victim to the nearest hospital; before the doctors arrive, it is necessary to rinse the victim’s stomach; to do this, give 2 glasses of water at room temperature to drink three times, and then induce vomiting; after gastric lavage, you can give an adsorbent; to prevent dehydration, the victim needs to drink as much fluid as possible; for this, you need to constantly give him non-carbonated mineral water or chilled boiled water to drink; try to provide the patient with peace. Place on a bed in a cool room. If it’s chilly, wrap it up; If there are remains of mushrooms, they should not be thrown away. They need to be handed over to doctors so that they can accurately determine what type of mushroom the person was poisoned by and apply the appropriate treatment.

How not to get poisoned by mushrooms?

collect only well-known types of edible mushrooms; do not take overripe or wormy mushrooms; carefully study the list of all poisonous mushrooms that may be found in the area; You should not taste raw mushrooms; all lamellar mushrooms must be cut off with the stems together, so you can see if there is a characteristic ring on it. The presence of such a ring on the stem indicates that the mushroom found is a toadstool; Never pick mushrooms growing near the highway or near industrial enterprises. Any type of mushroom absorbs poisons and especially heavy metal salts very well. It should also be understood that threats to human health are posed not only by the consumption of poisonous mushrooms, but also by the wrong method of preparation, as well as violation of the terms and rules of their storage. Particular attention should also be paid to homemade mushroom preserves. If there is the slightest suspicion about safety and quality, it is better to heat canned mushrooms again, for example, overcook them. Do not offer mushrooms as food to children under 12 years of age, the elderly and pregnant women, as well as people with gastrointestinal diseases.

Nature is your best friend, even when the power is turned off throughout the republic. Kerchanka Maria shared photographs from Presnovodny with the editors of the site and said that blackout is a wonderful reason to spend time surrounded by fields, steppes, forests and the sea. This time the company went a little further from the coastline to feel like mushroom pickers and, no matter what you think, they brought back from the “hunt” more than one bucket of Crimean mushrooms. Maria shared her emotions with journalists, talking about the cool morning, yellowed trees, the beauty of autumn-winter nature, and the pheasants that very often caught our eye. Among the forest catch were boletus and mice (as the gray Ryadovka is called).

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Viktor Geleta, who also managed to feel like a real mushroom picker, also shared beautiful photographs of the walk.

As the mushroom season begins, medical workers and rescue workers are warning about the dangers of mushroom poisoning. Even edible mushrooms can be dangerous.

We remind you that all mushrooms are divided into 3 groups:

1) poisonous (pale toadstool, fly agarics, false mushrooms, etc.);

2) conditionally edible, eaten after special processing (morels, sour mushrooms, as well as milk mushrooms: milk mushrooms, podgruzdi, volnushki);

3) certainly edible (tubular - porcini mushroom, boletus, boletus, butterfly, moss mushroom; some lamellar: champignons, honey fungus, chanterelles, etc.).

Rescuers recommend not picking mushrooms from the first group, not experimenting with the second group, and eating only edible ones. But even edible mushrooms cannot be collected near factories, landfills, roads, as they absorb toxins and heavy metal salts in the air and soil.

You can only collect mushrooms that you are sure of. Do not taste unknown mushrooms. There is a misconception among people that a silver object or onion changes color when cooked with poisonous mushrooms. No heat treatment can remove poison from poisonous mushrooms!

In case of mushroom poisoning, after a few hours, nausea, vomiting occurs, which does not bring relief, weakness, and headache. Frequent loose stools, abdominal pain and a slight increase in body temperature are possible.

If you are poisoned by mushrooms, call an ambulance immediately. Before her arrival, you need to rinse your stomach with plenty of water or a 2-5% soda solution. The procedure is continued until clean wash water is obtained. Next, give a laxative or do a cleansing enema. Do not drink alcohol under any circumstances - it dilates blood vessels, including those in the stomach, which leads to increased absorption of poisons into the patient’s body. Then the patient must be put into bed and wait for the ambulance to arrive.

Eating mushrooms, even edible ones, is contraindicated for young children, the elderly and people with gastrointestinal diseases.