Edible and conditionally edible mushrooms

First, let's find out what edible and conditionally edible species look like. The latter are distinguished by the fact that they must be processed before use - depending on the type of mushroom, this can be boiling in several approaches or frying.

But let's start with brief overview“completely” edible forest products that are found in the forests of the Moscow region.

Other names: boletus, belevik, grandma, good-natured, bear, mullein, feather grass.

Mushroom pickers know that porcini mushrooms come in several types. But in this region only pine trees are found.

How to find out:

• hat- large (6-30 cm in diameter), with small wrinkles and tubercles. It is brown in color, with a darkening in the center (reddish or purple tones are less common). In young specimens it is semicircular, over time it becomes slightly convex or flat;
• leg- with expansion from top to bottom, height from 8 to 17 cm, with noticeable tubercles or a mesh pattern;
• pulp- fleshy and dense, with a noticeable smell of roasted nuts (white at the cut point).

From the name it is clear that such mushrooms grow near pine trees(less often - in chestnuts and oaks, beeches and spruces). They are found both singly and in groups.

This is one of the most delicious views mushrooms, which are eaten in almost any form - fried and dried, as an ingredient in soups. True, only young specimens are used - old ones can be wormy.

Important! The most delicious are considered to be “hares” growing in spruce and birch forests.

Best time to collect: late July-early October.

How to find out:

• hat- pale pink, with a grayish or yellow (less often white) tint. Diameter - 4-12 cm. Alternating light and dark stripes, the size of which can vary, catch the eye;
• leg- thin (1-2 cm in girth) and low (up to 6-7 cm), regular cylindrical shape. Very hard, smooth to the touch. In older specimens it often becomes hollow. Regardless of age, there may be small dark pits on the surface;
• pulp- pale pink, dense and dry, with a characteristic pungent taste.

Grows in birch groves or mixed forests, loves humid locations. Group arrays are common. It often grows directly on old birch trees.

The best time for collection is the end of June-October. But in this interval there are two waves - the very end of July and the end of August - the first ten days of September.

In its raw form it is very pungent, but with a noticeable bitterness that disappears during cooking. Used for preparing pickles and marinades, in fresh Volushki are served in second courses (although they require pre-soaking and blanching).

This is the best of the conventional edible mushrooms.

Other names: white milk mushroom, raw milk mushroom, wet milk mushroom.

How to find out:

• hat- white or slightly yellowish, with a diameter of 6-25 cm. In “young animals” it is flat, with age a depression forms in the center. Wet and sticky to the touch, with inner edge fluff. There is always a lot of plant debris sticking to the surface;
• leg- cylindrical and hollow inside, white or yellowish in color. Height - 3-10 cm;
• pulp- white color, strong and dense. It has a special smell, similar to a fruity aroma. The milky juice is also white, but in air it turns gray-yellow.

Did you know? Some seemingly peaceful mushrooms are also predators: they feed on nematodes stuck in the mycelium rings.

Favorite locations - deciduous and mixed forests, fake arrays. They are found infrequently, although they grow abundantly.

The best time for collection is mid-July-September.

After removing the bitterness by soaking for a day and changing the water, such mushrooms are usually salted - the milk mushrooms turn out juicy and with an appetizing aroma. After being in a container with spices for a month and a half, they become suitable for consumption.

Other names: yellow wave, yellow load, scrape.

How to find out:

• hat- large (6-29 cm in diameter), often with small scales. The color is yellow, but there are specimens with a brown or even golden tone. Smooth to the touch, with folded edges. On young mushrooms it is convex, but then becomes flat or concave;
• leg- strong, with noticeable notches or pits yellow. It feels sticky to the touch and is hollow inside. Height - 5-12 cm;
• pulp- white, with a subtle pleasant aroma reminiscent of fruit. It turns yellow when cut.

It grows in coniferous forests, less often in birch groves. Fruits in small groups or singly and is common.

Important! Inedible species Milk mushrooms secrete a lilac-colored milky juice.

The best time for collection is the second ten days of July-October.

After boiling or soaking, it is used to prepare pickles and marinade.

These are one of the most common mushrooms. In the Moscow region, representatives of the meadow variety are most often encountered.

Other names: fluff, wolf's tobacco, grandfather's tobacco.

How to find out:

• hat white or white-brown in color, it has the shape of a ball with a diameter of 2-5 cm. In young raincoats, it is covered with small spines, which are then washed off. With age, the entire color changes - it becomes yellowish or light brown. The apex is slightly flattened;
• leg- thickened and wrinkled, up to 1.5 cm high;
• pulp- white, with a partition in the form of a diaphragm, white and with a noticeable pleasant odor.

They grow in groups, on any healthy and moist soil: forest edges, near fields, and even in parks.

The best time to collect is early July-October.

Only young raincoats are eaten, which after roasting resemble meat (they are not suitable for soups - when added, liquid dishes acquire a “rubbery” taste).

In these parts there is only one species of oak, namely the speckled one.

Other names: granular boletus, blue-legged boletus, red-legged boletus.

Did you know? During the growth period, the intracellular (also known as turgor) pressure of the fungus is as much as 7 atmospheres.

How to find out:

• hat- velvety to the touch, in the shape of a hemisphere or pillow. Color - dark brown, black-brown, chestnut. Darkens when pressed. In girth - from 7 to 23 cm;
• leg- red-yellow, with a grid pattern or dots. Thick, barrel-shaped or cylindrical in shape, tapering towards the top. Height: 6-16 cm;
• pulp- bright yellow or orange, without any special aroma or taste. Changes color along the cut, becoming blue or bluish.

Grows near oaks, fir, spruce. Quite large groups have been seen on marshy grounds.

The best time to collect is late May-early October.

After boiling (10-15 minutes), oak mushrooms are pickled and are also often used for drying.

Another name: grate.

How to find out:

• hat- in young goats it is slightly swollen, but as it grows it becomes flat. The color is reddish, brown or brown (a reddish tone is considered rare). Smooth to the touch, no bumps. Diameter - 3.5-12 cm;
• leg- cylindrical, very dense and hard. The color repeats the color of the cap, but with a matte tint. Dimensions - 4-10 cm in height and 1-2 in girth;
• pulp- brown or yellow (turns pink when broken), odorless.

Usually grows in coniferous forests, closer to the pine trees. Single specimens or small groups are also found in mixed tracts located on acidic soils.

Important! Kozlyak is famous for its powerful antibacterial effect. However, if you have problems with digestion, you will have to stop taking it.

The best time to collect is mid-August to late September.

After a short heat treatment, it is used for frying, in small quantities added to soups. Due to low taste qualities not used for pickling.

Another name: real chanterelle.

How to find out:

• hat- medium (2-12 cm), orange or yellow. It is characterized by an irregular shape: convex or concave, stretched or funnel-shaped;
• leg- continuous and dense, strongly fused with the cap. Often repeats its color or has a lighter shade. With a height of 4-7 cm, it has a diameter of 1-3 cm. It tapers noticeably downward;
• pulp- fleshy, white in the middle and yellow at the edges. The taste is sour, the smell varies from slightly fruity to “rooty”. The cut turns red.

It is found everywhere, but most often - near coniferous trees, oak or beech (sometimes merging with them). Also loves wet moss. The groups are quite numerous.

The best time for collection is the first wave - early June, the second wave - mid-August-October.

Chanterelles count delicious looking and are used in any form - they decorate almost all dishes and side dishes.

Butter

In the vast expanses of the Moscow region you can find three types of boletus - ordinary, larch and yellow-brown. Each of these lines deserves a separate description.

Let's start with the most widespread -.

Other names: yellow oiler, real oiler, autumn oiler.

Did you know? Fungal sex chromosomes resemble human ones in many ways.

How to find out:

• hat- has the shape of a hemisphere (in young butterflies) or more flat view, sometimes with raised edges. Coloring ranges from brown with a chocolate tint to yellow-brown (as an option - gray-olive). Diameter - 3-15 cm;
• leg- cylindrical and solid, with longitudinal fibers and a membranous ring of white or brownish color. The main tone is slightly lighter than the color of the cap. Height - 3-12 cm, thickness - 1-3;
• pulp- juicy, slightly brown at the base, yellowish on top, and brown under the cap itself.

It grows on sandy soils, mainly near oaks, birches and pine trees. Groups of these mushrooms are often found on forest edges, clearings or along roads.

The best time to collect is mid-September to late October.

After removing the skin from the cap and boiling for 10-15 minutes, it can be used in any form. Although the cap is not cleaned before drying, so that the butter does not darken.

But there is also a not entirely pleasant feature: it is the caps that are most often damaged by insects, which makes them unsuitable for food.

Next in line is the larch oil dish.

How to find out:

• hat- convex or prostrate, smooth and sticky. Color options: from lemon and yellow to brown-brown. Diameter - 3-13 cm;
• leg- solid and thick, in the shape of a cylinder, sometimes in the form of a club. The top is granular-mesh, with a lemon-colored ring. The main tone duplicates the color of the cap (a red-brown tint is very rare). Height - 4-12, thickness - up to 3 cm;
• pulp- soft, fibrous and juicy, light yellow or brown. In young butterflies, the cut site does not change in color, but in older ones it turns slightly pink and brown.

Important! During the fruiting season, the peak yield of boletus occurs 3 days after the rain.

Grows in groups, prefers acidic soils. The largest tracts are found in deciduous or mixed forests; individual specimens are also found in gardens.

The best time for collection is July-September.

After boiling, such butter is fried and salted, and added to soups. But the most chic thing is the pickled “leafs” with their unusually delicate taste.

The yellow-brown oiler closes this trio.

Other names: marsh grass, variegated, sandstone.

How to find out:

• hat- semicircular (with a rolled edge) or flat. It can be yellow, brown, olive or dull orange. 6-10 cm in diameter, occasionally with fiber-like scales;
• leg- smooth and thick, cylindrical. Colors range from orange to lemon. Diameter - 4-11 cm, girth - 1-3;
• pulp- yellow or light orange, brown at the base of the leg. It turns blue when cut, with a pleasant pine aroma. The taste may not be noticeable or may be quite pleasant. In old butterflies it gives off a metallic feel.

These boletus are collected mainly in pine and mixed tracts standing on sandy soil. The species is quite widespread - single specimens or small families come across often. The best time to collect is late July to mid-October.

Use in cooking is similar to the larch variety.

Of the moss mushrooms in this region, the most common are representatives of the green and fissured species.

How to find out:

• hat- olive or greenish-gray, less often with a brown tint. Slightly convex in appearance. Velvety to the touch, with a circumference of 3-11 cm;
• leg- cylindrical, with expansion at the top. A brown mesh is visible on some mushrooms. Height - from 2.5 to 10 cm with a thickness of 1.5-2;
• pulp- white, with blue discoloration at the cut site.

Did you know? The largest family of honey mushrooms grows in the Ofenpass national park - the mycelium occupies 35 hectares.

Distributed in all types of forests.

The best time for collection is July-mid-September.

People try to eat green mushrooms immediately after collecting and cooking - they darken during long-term storage. Ideal for roasting, boiled dishes and marinades.

They are distinguished by their unusual appearance.

Other names: pasture boletus, yellow or yellow-fleshed boletus.

How to find out:

• hat- swollen, on many specimens with a characteristic hollow in the center. Densely covered with small wrinkles forming a mesh pattern. Color: brown, olive or burgundy, with a matte tint. Diameter - 2-12 cm;
• leg- solid, in the form of a mace. Small scales are noticeable. Young mushrooms are quite hard, but become hollow over time. The color is interesting: the top is barely yellow, and the bottom is burgundy-red. Height - 4-11 cm, girth - up to 2 cm;
• pulp- white, less often yellow, without a strong smell or taste. It turns blue when cut.

This type of moss grows in acidic soils and loves the company of oaks and beeches.

The best time for collection is July-September.

As a food ingredient it is used in dried or salted form.

Other names: clove mushroom, non-rotting mushroom.

How to find out:

• hat- smooth, with translucent, slightly ribbed edges. The shape varies from hemispherical to convex and flat (with a blunt central tubercle). The color is pale cream, changing to yellowish-brown or ocher-brown in wet weather, with the center always darker. Girth - from 2 to 8 cm;
• leg- cylindrical, solid and dense. Sometimes it takes on a tortuous shape, and with age it becomes too hard and fibrous. The color matches the color of the cap or is slightly lighter. Velvety to the touch (less often mealy). Height: 2-10 cm, thickness - only 0.5;
• pulp- thin, white or pale yellow. It does not change when cut. The strong smell is similar to the aroma of cloves, the taste is sweet.

Important! True meadow mushrooms always have a wide and white-cream plate.

It grows in open grassy areas - edges, ravines, meadows, often near roads and fields. Fruiting is abundant: it is quite possible to see a dense row of such honey mushrooms.

The best time to collect is late May to mid-October(with a peak in August-first half of September).

Only caps that are suitable for any type of processing are used for food.

How to find out:

• hat- convex or flat, with sparse light scales (they disappear as they grow). The color can be either light brown or olive, with a darkening in the center. Diameter - 3-10 cm (giants under 15 cm are very rare);
• leg- solid, covered with flake scales. There are honey mushrooms with a slight expansion at the base of the stem. The main tone is yellow-brown, with a darker shade at the bottom. Height - 6-11 cm, thickness - up to 2;
• pulp- white and dense, thinner in older mushrooms. Pleasant to the taste and aroma.

Did you know? It was thanks to mushrooms that the first antibiotics appeared - for example, penicillin was synthesized from a yeast fungus.

The best time for collection is the end of August-November, with a peak in the first half of September (if the average daily temperature is +10°C...+15°C, then it’s generally ideal).

After thorough boiling, young honey mushrooms or separated caps are salted and pickled, added to soups and fried dishes, and also dried.

The most numerous species traditionally remains the common boletus.

Other names: blackhead, birch.

How to find out:

• hat- similar to a swollen pillow of brown, gray or brown (less often almost black) color. In diameter from 3 to 12 cm;
• leg- white or grayish, with noticeable white or dark scales running along. Thickened below, dimensions - 1.5-4 cm in thickness and 3-13 in height;
• pulp- white, with uniform color. Does not change color when broken.

The name tells you where to look for boletus mushrooms - of course, in deciduous forests. These mushrooms very often grow together with birch trees, so they are easy to spot.

The best time for collection is July-October.

Gourmets appreciate this species for its delicate taste. In gastronomy, boletus mushrooms are used in any form.

Another mushroom delicacy.

Other name: dry loading.

How to find out:

• hat- convex or depressed (in the form of a funnel). The wavy edges are turned to the inside. It can be white or gray, with yellow or dirty buffy spots. In any case, the shade remains matte. During the dry season it often cracks. Diameter - 5-18 cm;
• leg- strong and short, cylindrical in shape. Young chickweeds are solid white with a bluish edging at the top. Over time, it turns gray or becomes mottled. The lower part is slightly thicker. Height - 2-5 cm, thickness - 2-4;
• pulp- strong and white. The taste is spicy, with a characteristic mushroom smell.

Important! Before diving into salt water The load is kept in the cold for 4-5 hours - this makes it easier to clean it of debris.

Grows in all forests and forest edges. Most often, loads are found near birch and oak, beech and aspen.

The best time for collection is late July-early September.

It is eaten salted and pickled. Raw loading is not for everybody (the taste is rather bland), as is dry-salted one.

Other names: aspen, krasyuk, krasnik, redhead.

How to find out:

• hat- hemispherical, brown in color (with an orange or red tint). Rough to the touch, often with small keratinized “notches.” Depending on the location where the mushroom grew, the circumference of the cap can be from 5 to 27 cm;
• leg- cylindrical, gray-white or gray. Fibrous scales are visible, darkening as they grow. There is a slight thickening at the base. Height - 3.5-19 cm, thickness - 2-5;
• pulp- dense and meaty. In young boletuses it is more elastic (while in old ones it gets wet and becomes loose). When cut, it changes color: from white to bluish, and then black. The smell is barely noticeable.

Such beauties are sought near aspens, poplars, oaks and birches, although small groups are also found on the edges of mixed or deciduous forests.

Did you know? Plasmodium (aka slime mold) is the only mushroom that is capable of...walking: it can move at a speed of 1 cm/hour, and this ability also extends to vertical planes.

The best time to collect is June to mid-October(the peak occurs at the end of August - the first ten days of September).

Suitable for food in any form. But there is one caveat: many people don’t like the fact that after boiling, frying or prolonged drying, the mushroom darkens.

Other names: chestnut moss mushroom, pan mushroom or brown mushroom.

How to find out:

• hat- semicircular, convex or flat. The most common color option is dark brown or brown (chocolate). The chestnut shade is rarer. Young specimens have a matte tone, which then changes to shiny. Diameter - 4-15 cm;
• leg- fibrous, cylindrical. Light brown or yellow with reddish fibers on top, lighter at the bottom. At the base it can either narrow or slightly expand. Height - 4-13 cm, thickness - up to 4 cm;
• pulp- dense and meaty. The change in color along the cut is noteworthy: if the white or yellowish color in the leg gives way to blue and then turns brown, then when the cap is broken, the blue color gives way to lightening. It has a delicate taste and pleasant smell.

Loves sandy soils, found in coniferous and deciduous forests. The best neighbors are spruce, pine, chestnut, beech, oak. Polish mushrooms grow singly or in sparse rows.

The best time for collection is late June-early November.

Important! For forest species Speed ​​freezing without preliminary heat treatment is suitable.

As food product taken for pickling and salting, drying and cooking. Many go further, freezing such reserves for future use. The taste is practically not lost.

How to find out:

• hat- rounded-spherical, uneven, with rough cells irregular shape. Brown or grayish, less often yellow-brown (it darkens with age or when it dries out). Diameter - 3-8 cm;
• leg- hollow, cylindrical. It has a white, yellow or brownish tint, often with longitudinal grooves at the very bottom. There is also a slight expansion going on there. Dimensions: 3-9 cm in height and 1-3 in thickness;
• pulp- waxy and brittle, white. Has delicate taste and a pleasant smell.

Grows in illuminated forests of any type, edges, under bushes and clearings. In the southern regions, such a miracle can be found in thick roadside grass, or even along ditches.

The best time for collection is mid-May-June. IN warm year individual morels are found until the end of September and beginning of October.

After preliminary boiling in salted water (up to 15 minutes), it is used for preparing first and second courses, as well as fillings. If drying is planned, boiling is not carried out. Stores well in the freezer - the taste remains the same.

Another representative of the morel family.

Other names: cap, Czech verpa, tender morel.

Did you know? The first mentions of morels are found in the works of the Greek scientist Theophrastus, who lived in the 4th century. BC

How to find out:

• hat has the shape of a cap (can be bell-shaped, conical or thimble-shaped). The lower edge is pressed against the stem or bent to the side, which is typical for old mushrooms. The color palette is very diverse: there is brown, yellow, and yellow-ocher. The surface is covered with winding small folds - in old morels it is as if pitted. The sizes are small - up to 4 cm in diameter;
• leg- smooth, cylindrical, occasionally with small grooves. The color is white-yellow or ocher. May be curved or slightly flattened on the sides. The expansion is noticeable from below. Height - 6-15 cm, thickness - 1.5-3;
• pulp- waxy and brittle, with a light color (although there is still some darkening near the cap). It does not have a special taste, the smell is with obvious notes of dampness.

Grows in lowlands, in flooded or loamy areas of deciduous or mixed forests. Near birch, aspen and linden trees you can find large families(40-70 specimens), while near ditches and streams the groups become thinner.

The best time for collection is April-mid-May (peak - the first ten days of May).

Culinary use is the same as for real morels.

The easiest way is to find real saffron milk cap.

Other names: pine saffron milk cap, delicacy saffron milk cap, pine saffron milk cap or autumn saffron milk cap.

How to find out:

• hat- convex or flat (or even depressed), with edges turned inward. The main color is reddish or orange, with variations from dark yellow to red-brown. Characteristic rings are visible, less often - a whitish coating. Smooth to the touch, slightly sticky. The girth reaches 4-15 cm;
• leg- smooth and cylindrical, matching or slightly lighter than the cap. Small pits are visible on the surface. Hollow inside, tapering at the base. Height - 3-7 cm, thickness -1.5-2;
• pulp- dense, yellow-orange. When broken, it turns green, but then a pleasant fruity smell is barely perceptible.

Important! In the structure of saffron milk caps, 4% are amino acids (including essential ones) - an excellent product for people engaged in heavy physical labor.

Grows in coniferous forests near spruce and pine trees. Often you come across individual saffron milk caps hidden in the moss.

The best time for collection is July - the first ten days of September.

An ideal preparation for pickling and salting, an excellent ingredient for sauce. True, it is not suitable for drying.

A “wild” relative of purchased champignons.

Other names: pecheritsa, real champignon.

How to find out:

• hat- white or brownish, may be covered with scales. The shape changes: from a hemisphere at the beginning of ripening to a flat one with a convex center. The edge is often curved inward. Diameter - 7-16 cm;
• leg- smooth and straight, with widening at the base. The color is the same as the hat. There is a ring closer to the middle. With a height of 5-9 cm, it has a thickness of 1-2 cm;
• pulp- dense and thick, white, turns red at the break. It has a pleasant smell.

It grows among grass, on well-fertilized soils, so you can find champignon both on the forest edge and in your summer cottage.

Best time to collect- the very end of May - the beginning of October.

Everyone knows about the gastronomic abilities of champignon. This delicacy can be consumed in any form (with the exception of pickled and salted).

Inedible, poisonous mushrooms

Besides many edible species, in these places there are also poisonous or simply inedible mushrooms that should be avoided. And to protect yourself, you need to know exactly what they look like.

The most dangerous of all poisonous mushrooms.

Other name: green fly agaric.

Special features:

• cap- hemispherical or flat shape. Color: greenish, olive or grayish. The edge is always smooth, with a noticeably fibrous surface. Diameter - from 5 to 15 cm. Please note that dense filmy fragments are sometimes visible on the skin;
• leg- cylindrical, with a noticeable thickening at the base. It can be white, greenish or with a yellow tint. A moire pattern is often visible. Height - 8-17 cm, thickness - 1-3;
• pulp- white and fleshy, does not change color when broken. Young toadstools have a faintly pleasant smell and taste, while older ones smell like crushed insects or something like that.

Heat-loving grebes prefer deciduous forests, especially linden forests and adjacent oak forests. Due to the craving for warmth, it is found near holiday villages and in the suburbs.

The growth period is July-October.

The insidiousness of toadstools is that they are easily confused with champignons, greenfinch or russula. But even against this background, the so-called albino line stands out - completely white grebe, which can confuse even an experienced mushroom picker.

Another name: papillary breast.

Special features:

• cap- dark brown, with a cool purple tint (in young “blendees” it is lighter). Circles of scales are visible on the surface. The shape is usually flat, with edges slightly curved inward. There may be a bump in the center. Diameter - 3-9 cm. When pressed from the outside, a brown spot appears, instantly changing color to ocher;
• leg- cylindrical, hollow, with a slight expansion towards the bottom. Height - 4-11 cm, thickness - up to 3;
• pulp- reddish, with a noticeable odor, like that of mature coconut or camphor. It gets dark when broken.

Important! It is better not to pick up poisonous mushrooms at all - spores that fall into the palm of your hand can cause serious illness.

It grows almost everywhere.

The growth period is from mid-August to early November.

Everyone has heard about this mushroom, and thanks to its striking appearance it cannot be confused with anything.

Special features:

• cap- in young specimens it is hemispherical, but with growth it opens up and becomes flat. The bright red surface is dotted with white wart flakes. Girth - from 7 to 20 cm;
• leg- cylindrical, with a thickening near the base. It has a white or yellowish color. Old fly agarics are hollow on the inside. Dimensions - 8-20 cm in height, 1-3 cm in thickness;
• pulp- dense, white or light yellow (less often orange), with a subtle, light odor.

Distributed everywhere, but is especially common in acidic soils. In deep forests it can grow directly on the trunks of spruce and birch trees.

The growth period is mid-July to October.

They are often confused with autumn honey mushrooms. But upon closer inspection, the differences between them become obvious.

Special features:

• cap- fleshy, hemispherical or semi-prostrate in shape. Colour: Brick red to yellow-brown (central shading). Hanging white flakes are usually visible along the edges. Diameter - 4-12 cm;
• leg- dense and smooth. At the beginning of growth it is solid, but in older honey mushrooms it becomes hollow. Sometimes a narrowing is visible at the base (but this is not always). In the same area it has a brown-brown color, which gives way to light yellow on top. Film residue may be visible. 6-10 cm in height, up to 1.5 in thickness;
• pulp- white-yellow and quite dense, with a bitter aroma. There is no particular smell.

Did you know? The combed hedgehog, which from a distance resembles a small shaggy dog, is more similar in structure to a seafood than a mushroom.

Found mainly on stumps and near fallen trees.

The growth period is August - the first half of September.

Another name: sick.

Special features:

• cap shaped like a round pillow, becoming flatter with age. May be white, greyish, olive or dirty grey. Yellow, ocher or pink shades are quite rare. Smooth to the touch and very large - 8-30 cm in circumference;
• leg- looks like a barrel, but at first it is ovoid or spherical. Dense, with a noticeable mesh pattern and rounded cells. The color changes: the yellow-brown base turns into an orange-red middle, which is crowned by a yellowish-red top. Height - 5-15 cm, thickness - 3-10;
• pulp- yellowish or white, turns red or slightly blue when cut, a pungent odor is noticeable in older specimens.

Usually found in deciduous forests and on calcareous soils - near linden and chestnut trees, hornbeam and oak trees.

The growth period is mid-June to late September.

Mushroom places in the Moscow region

Experienced lovers of “quiet hunting” will name dozens of mushroom places (fortunately, the Moscow region is considered the richest region in this regard).

In order not to bore you with a huge list of such locations, we will highlight the most iconic of them. Having gone there, even a beginner can collect a full basket.

Important! The first such expeditions are best carried out in the company of an experienced guide, who will not only indicate the necessary paths, but also provide the necessary skills for hiking.

The following points are ideal for such a tour:

• Art. Black(Ryazan direction). She's standing right in the middle pine forest and is considered almost a cult place among mushroom pickers. It is famous for its abundance of chanterelles and boletus;
• Art. Bulbs of the same line. Nearby there are two forests. The southern one is rich in boletuses and boletuses, and the northern one surprises with a mass of porcini mushrooms;
• Art. Firsanovka(Leningrad direction). The collection can begin already 1.5 km to the north of it (towards the villages of Klushino and Nazaryevo), or 3 km to the west: after crossing the Goretovka River towards the village of Ruzino, you can find large tracts of saffron milk caps and honey mushrooms. There are also countless white boletuses and boletuses here;
• Pavlovskaya Sloboda. The surroundings of this village are rich in everything, but especially in champignons. You can get there from Nakhabino station (10 minutes by bus No. 23);
• Art. Sushkinskaya and Petelino Belorusskaya line. 2 kilometers from them stretches a huge forest with many mushrooms. The busiest place is the road going through the forest to the Petelinsky poultry farm, on either side of it is a real Klondike for honey mushroom lovers;

• forest near the village Pokrovka(2 km east of Bashkino station, Kyiv direction) - huge quantities of russula, honey mushrooms and milk mushrooms. Although if you go west from the station, you can find yourself in another area with the same diversity;
• array at the station Sharapova hunt(Kursk branch). Walking east, to the settlements of Pleshkino and Voskresenki, you can appreciate all the richness of the mushroom region of Moscow - along the way you can meet most of the species growing in the region;
• the same picture in the vicinity of the station. Kazanskoye on the Gorky direction. There it is enough to simply move away from the canvas in any direction, trying not to lose orientation towards it;

• On the Paveletskaya line, the top array is considered to be the one at the station. White Pillars- a kilometer to the west begins a deciduous forest, rich in all species growing in such conditions. If you go towards Shibantsevo (this is another 5 km) and cross the Kashirskoe highway, then you can collect a lot of porcini mushrooms there;
• vicinity of the villages of Konyashino and Minino(4-5 km north of Gzhel station on the Kazan line).

Did you know? In the forests of New Zealand, mushrooms grow, the outer part of which is completely painted sky blue.

In general, there is somewhere to go. And this is not a complete list of productive places - you can collect forest products in almost all areas, of which there are a huge number near Moscow.

In addition to knowing the main places, you also need to know how to pick mushrooms correctly. It all starts with “props” - comfortable clothes and shoes, as well as purchasing a low and wide wicker basket (plastic is not suitable).

Once you've made sure you have everything at hand, remember simple rules, which it is advisable to adhere to when going on a hike:

• to collect, it is better to go to locations remote from the metropolis and hazardous industries - than cleaner air, those better than blanks(for these reasons, mushrooms are not collected near roads);
• collect only familiar species. If there is the slightest suspicion, you should not take such a mushroom;
• it is better to refrain from harvesting specimens growing nearby poisonous species(even if they are clearly edible, dangerous spores could spread to them);

• carefully inspect the specimens you like for the absence of wormholes, cracks and other damage;
• be sure to clear the collection of garbage;
• Do not pull out the mushrooms under any circumstances, but cut them off (or, as a last resort, unscrew them so as not to damage the mycelium). If you ignore this rule, the mycelium will die;
• the optimal choice is young specimens (and not “tiny” or old mushrooms);

• Go to the forest only during daylight hours, and the sooner the better. Before going on a hike, be sure to charge your phone and tell your loved ones where you are going;
• try not to move away from paths and clearings (this is especially true for beginners);
• if you have a child with you, make sure he doesn’t try raw mushrooms and berries to taste.

Important! Cellophane bags are not used for collection.

Despite their simplicity, these rules will really help you avoid troubles that you may encounter in the forest. Of course, situations are different - in an unfamiliar place it is easy to lose your way. In this case, the main thing is not to panic: call your loved ones or friends and tell them the approximate location, listen to the sounds (the distant barking of dogs or the hum of cars indicate that civilization is somewhere close, and you will go out somewhere).

You can recommend this article to your friends!

66 once already
helped

The mushroom season in the forests near St. Petersburg is considered to be from August to November, but edible mushrooms can be found Leningrad region almost all year round.

And so - you gathered your courage, stocked up on tools, got acquainted with and even learned! Let's figure out whether you got ready for the forest on time. We look at the mushroom picker's calendar for the most popular edible mushrooms known in the forests of the Leningrad region.

Mushroom picker calendar
Collection month	Types of mushrooms	Features of collection
January	Oyster mushroom	For mushroom pickers, this is the emptiest month; there is practically nothing to look for in the forest. But if the winter is warm, you can find fresh oyster mushrooms. Oyster mushrooms usually grow on trees, the cap of such a mushroom is one-sided or rounded, the plates run down to the stem, as if growing to it. It is not difficult to distinguish oyster mushrooms from inedible mushrooms - they have a cap that is completely non-leathery to the touch.
February	Oyster mushroom, tree mushrooms	If there is no thaw, there is practically nothing to look for in the forest
March	Oyster mushroom, tree mushrooms, talker	There are practically no mushrooms, but at the end of the month the first snowdrops may appear.
April	Oyster mushroom, tree mushrooms, govorushka, morel, stitch	Snowdrop mushrooms – morels and stitches – are quite common
May	Morel, stitch, oiler, oyster mushroom, raincoat	Most mushrooms can be found not under trees, but in clearings, in thick grass.
June	Oiler, boletus, boletus, oyster mushroom, morel, honey fungus, chanterelle, porcini mushroom, puffball	In June, mushrooms of the highest category begin to appear.
July	Oiler, boletus, boletus, oyster mushroom, morel, puffball, honey fungus, chanterelle, porcini mushroom, moss mushroom	There are already quite a lot of mushrooms - both in the clearings and under the trees. In addition to mushrooms, strawberries and
August	Oiler, boletus, boletus, oyster mushroom, morel, honey fungus, chanterelle, porcini mushroom, moss mushroom	At this time, mushrooms can be found almost everywhere: in the grass, under trees, near stumps, in ditches and on trees, and even in city squares and on the sides of roads. In addition to mushrooms, it is already ripe, and appears in swamps.
September	Oiler, boletus, boletus, oyster mushroom, morel, honey fungus, chanterelle, porcini mushroom, moss mushroom, oyster mushroom	September is the most productive month for mushrooms. But you need to be careful: autumn is coming to the forests, and in the bright foliage it is difficult to see the multi-colored mushroom caps.
October	Valuy, oyster mushroom, camelina, honey fungus, champignon, boletus, porcini mushroom, milk mushroom, moss mushroom, russula	The number of mushrooms in open areas - clearings - begins to decrease. In October, you need to look for mushrooms in closed places - near stumps and under trees.
November	Butterfly, greenfinch, oyster mushroom, tree mushrooms.	The weather is getting worse, there may be frosts in full swing, and there is a high probability of finding frozen mushrooms.
December	Oyster mushroom, tree mushrooms	There are almost no mushrooms, but if it is fantastic warm autumn, and even if you’re lucky, you can find leftovers from the autumn mushroom harvest.

May your quiet hunt be successful, and may dinner in good company at home or at a recreation center be a good reminder of our northern nature.

The most necessary things for every mushroom picker are a mushroom picker's calendar and a mushroom guide. By checking the mushroom calendar, you can easily understand which mushrooms to pick at this particular time. Despite the fact that the timing of the appearance of a particular type of fungus is not constant and depends on weather conditions, each mushroom has its own specific start and end dates for the season. These are what the mushroom picker’s calendar for 2017 contains. If you have forgotten the main differences between poisonous mushrooms and edible ones, be sure to refresh your memory by looking at the mushroom guide.

Mushroom picker calendar for summer

• Mushrooms in June. According to the mushroom picker’s calendar, in the first ten days of June, those who like to pick mushrooms should look for pine forest boletus, and in birch groves - boletus. In the second half of June, the mushroom season begins for white mushrooms. Pogruzdki are fruitful mushrooms; they are collected all summer and until late autumn.
• Mushrooms in July. In early July, the season of saffron milk caps begins, and at the end of the first ten days of July, the most desirable for mushroom pickers are porcini mushrooms. At the same time, according to the calendar, the first russula appear - the most productive mushrooms. They can be found in almost any forest from July until late autumn frosts. In the second half of July, milk mushrooms and black milk mushrooms begin to be found in coniferous and mixed forests, and on the edges and forest clearings mushroom pickers are delighted with chanterelles and pigs.
• Mushrooms in August. August is considered the most mushroom month. In fruitful years, mushroom pickers in August collect porcini mushrooms, milk mushrooms, saffron milk caps, boletus mushrooms, porcini mushrooms, russula, boletus and other mushrooms in baskets. At the beginning of August, the first honey mushrooms appear, and in the middle of the month - moths and white mushrooms. Second half of August and first ten days of September - best time for collecting mushrooms.

Mushroom picker calendar for autumn

• Gibs in September. Mushroom pickers are happy in September. As the mushroom picker's calendar says: many continue to grow summer mushrooms, at the same time appear in mass quantities autumn mushrooms. In the second half of September, some species of mushrooms disappear, but honey mushrooms, volushkas, white mushrooms, boletus mushrooms, pigworts, and white cape mushrooms are still abundant.
• Mushrooms in October. At the end of October, you can postpone the mushroom picker's calendar until next year, because the mushroom season is ending. In the second ten days of October, when the average daily air temperature drops to 4-5 degrees Celsius and night frosts begin, the mushroom picking season will end. However, you can still find young honey mushrooms preserved under the foliage and grass of saffron milk caps, saffron milk caps and white mushrooms.

Mushroom picker calendar for 2017

The mushroom picker's phenological calendar will come to the aid of beginning mushroom pickers. The mushroom picker's calendar marks the most popular mushrooms and the period when to collect these mushrooms in the forest. Of course, everything depends on the region and the weather in each season, but some useful knowledge When to pick mushrooms, the mushroom picker's calendar gives you the full answer. You will also find it useful

What mushrooms to collect	When to pick mushrooms
	April	May	June	July	August	September	October
Morels	+	+	+	-	-	-	-
Stitches	+	+	+	-	-	-	-
May mushroom	-	+	+	-	-	-	-
Oyster mushroom	-	+	+	+	+	+	+
Meadow honey fungus	-	-	+	+	+	+	-
boletus	-	-	+	+	+	+	-
Oiler grainy	-	-	-	+	+	+	-
Summer honey fungus	-	-	+	+	+	+	+
The fox is real	-	-	-	+	+	+	-
White mushroom	-	-	+	+	+	+	+
Boletus	-	-	+	+	+	+	+
Pluteus deer	-	-	+	+	+	+	+
Spiky raincoat	-	+	+	+	+	+	+
Common champignon	-	-	+	+	+	+	-
Field champignon	-	-	-	-	+	+	-
Valuy	-	-	-	+	+	+	-
Funnel talker	-	-	-	+	+	+	-
White umbrella mushroom	-	-	-	+	+	+	-
Variegated umbrella mushroom	-	-	-	+	+	+	+
Real milk mushroom	-	-	-	-	+	+	-
Poddubovik	-	-	-	+	+	+	-
Ivyshen	-	-	-	-	+	+	+
Loader white	-	-	-	-	+	+	-
Loader black	-	-	-	-	+	+	-
Fat pig	-	-	-	-	+	+	-
Russula yellow, food, etc.	-	+	+	+	+	+	-
Green moss	-	-	+	+	+	+	+
Yellow hedgehog	-	-	-	-	+	+	-
Ringed cap	-	-	-	+	+	+	-
Larch oiler	-	-	-	+	+	+	-
Volnushka pink	-	-	-	-	+	+	+
Black breast	-	-	-	+	+	+	+
Spruce green camelina	-	-	-	-	+	+	+
Pine mushroom	-	-	-	-	+	+	+
Gray talker	-	-	-	-	+	+	-
Late oiler	-	-	-	-	+	+	-
Winter mushroom	-	-	-	-	-	+	+
Loader black and white	-	-	-	-	-	+	+
Polish mushroom	-	-	-	-	+	-	-
Autumn oyster mushroom	-	-	-	-	-	+	-
Gray row	-	-	-	-	-	+	-
Autumn stitch	-	-	-	-	-	+	+
Autumn honey fungus	-	-	-	-	-	+	+
Row purple	-	-	-	-	+	+	-
Greenfinch	-	-	-	-	+	+	+
Hygrophor brown	-	-	-	-	-	+	+

Mushroom picker calendar 2017

for the Moscow region and central Russia

Types of mushrooms

May

June

July

August

September

October

Decades

I

II

III

I

II

III

I

II

III

I

II

III

I

II

III

I

II

III

Morel

White mushroom

Boletus

boletus

Chanterelle

Oiler

Mosswort

Honey fungus

Ryzhik

Volnushka

Gruzd

Valuy

Russula

Champignon

Belyanka (white volnushka)

Gorkushka

Greenfinch

Serushka

Kozlyak

Raincoat

Cap

Ryadovka

Violin

Mushroom picker calendar 2017

for the Leningrad region and northern places of Russia

The mushroom season in the forests of the Leningrad region is from August to November. Mushroom places There are countless varieties in the Leningrad region, the main thing is to know when to pick this or that mushroom. The mushroom picker calendar for the Leningrad region will help with this. Edible mushrooms in the Leningrad region are diverse: these include bright aspen mushrooms and delicious boletus mushrooms, valuable porcini and boletus mushrooms, red chanterelles, slippery boletus and moss mushrooms, as well as red mushrooms, milk mushrooms and honey mushrooms. If you check the mushroom picker’s calendar, you can pick up delicious morels, puffballs, and russula. Don’t be lazy, if the weather is right after the rain, look at the mushroom calendar and get ready for a mushroom trip. Refer to the mushroom picker calendar below for the Leningrad region.

Mushroom picker calendar for the Leningrad region
When to pick mushrooms	What mushrooms to collect	Where to pick mushrooms
March	Oyster mushroom, tree mushrooms, talker	There are practically no mushrooms, but at the end of the month the first snowdrops may appear. If the winter is warm, you can find fresh oyster mushrooms. Oyster mushrooms usually grow on trees, the cap of such a mushroom is one-sided or rounded, the plates run down to the stem, as if growing to it. It is not difficult to distinguish oyster mushrooms from inedible mushrooms - it has a cap that is completely leathery to the touch.
April	Oyster mushroom, tree mushrooms, govorushka, morel, stitch	Snowdrop mushrooms are quite common - morels and stitches
May	Morel, stitch, oil can, oyster mushroom, raincoat	Most mushrooms can be found not under trees, but in clearings, in thick grass.
June	Oiler, boletus, boletus, oyster mushroom, morel, honey fungus, chanterelle, porcini mushroom, puffball	In June, mushrooms of the highest (first) category begin to appear.
July	Oiler, boletus, boletus, oyster mushroom, morel, puffball, honey fungus, chanterelle, porcini mushroom, moss mushroom	There are already quite a lot of mushrooms - both in the clearings and under the trees. In addition to mushrooms, strawberries and blueberries are already found.
August	Oiler, boletus, boletus, oyster mushroom, morel, honey mushroom, chanterelle, porcini mushroom, moss mushroom	At this time, mushrooms can be found almost everywhere: in the grass, under trees, near stumps, in ditches and on trees, and even in city squares and on the sides of roads. In addition to mushrooms, lingonberries have already ripened, and cranberries are appearing in the swamps.
September	Oiler, boletus, boletus, oyster mushroom, morel, honey mushroom, chanterelle, porcini mushroom, moss mushroom,	September is the most productive month for mushrooms. But you need to be careful: autumn is coming to the forests, and in the bright foliage it is difficult to see the multi-colored mushroom caps.
October	Valuy, oyster mushroom, camelina, honey fungus, champignon, boletus, porcini mushroom, milk mushroom, moss mushroom, russula	The number of mushrooms in the clearings begins to decrease. In October, it is better to look for mushrooms near stumps and under trees.
November	Butterfly, greenfinch, oyster mushroom, tree mushrooms.	Frosts are beginning, but there is a high probability of finding frozen mushrooms.

You will also find useful material about mushrooms with a mushroom picker’s calendar:

Mushroom key

There are no reliable methods for distinguishing edible and poisonous mushrooms by eye, so the only way out is to know each of the mushrooms. If the species identity of mushrooms is in doubt, you should never eat them. Fortunately, among the hundreds of species found in nature, many have such clearly defined characteristics that it is difficult to confuse them with others. However, it is better to always have a mushroom identification guide on hand.

Mushroom Guide - How to distinguish edible mushrooms
1 - breast; 2 - saffron milk cap; 3 - cone mushroom; 4 - greenish russula; 5 - edible russula; 6 - fox.	7 - oiler; 8 - morel; 9 - porcini mushroom; 10 - large umbrella; 11 - row; 12 - field champignon.
Mushroom identification guide - How to distinguish poisonous mushrooms
1 - paneolus; 2 - gray float; 3 - glowing talker; 4 - common veselka; 5 - pale grebe; 6 - white fly agaric (spring).	7 - red fly agaric; 8 - variegated champignon; 9 - russula emetic; 10 - value; 11 - entoloma

Taking a mushroom guide and a mushroom picker's calendar with you as you make your way through the forest in search of mushrooms, you can entertain yourself with a conversation about mushrooms. Share interesting facts about mushrooms with your friends.

The most poisonous mushrooms

There are about one hundred species of mushrooms in Europe that are undoubtedly poisonous. Of these, only eight are deadly poisonous.

• The most poisonous mushroom is Galerina sulciceps, which grows in Java and Sri Lanka. Even one eaten fruit leads to death in half an hour or an hour.
• In Europe and in North America The most poisonous are the white (spring) fly agaric and the stinking fly agaric.
• The most poisonous and deadly to humans is the toadstool, for which no antidote has yet been found.

The largest edible mushrooms

Most big mushroom in the world is growing in national park Mahler in the Blue Mountains (Oregon, USA). This mushroom covers an area of ​​890 hectares. However, we are interested in edible mushrooms.

• The largest edible mushroom was discovered in Canada by Jean Guy Richard. The unique raincoat (Calvatia gigantean) had a circumference of 2.64 meters and a weight of 22 kilograms.
• The largest champigno was found in Italy by Francesco Quito in the province of Bari. The mushroom weighed 14 kilograms.
• The largest truffle found weighed even less - only 7 kilograms.

The most expensive mushrooms

• Of course, the most expensive mushrooms are truffles, white and black. Incredibly expensive white truffles grow mainly in Italy, in the Piedmont region. The Perigord black truffle or Tuber melanosporum is also considered a real masterpiece of nature.
• The matsutake mushroom competes with truffles for the title of... expensive mushroom. This mushroom is often called the king of mushrooms due to its rich mushroom aroma and excellent taste. No one has yet managed to grow matsutake artificially, which is why the price for them has increased significantly, unlike truffles, which the Chinese have learned to successfully cultivate.

Now, thanks to the mushroom picker's calendar, you know what mushrooms to pick and when to pick them in the Moscow and Leningrad regions. Identify edibles and recognize poisonous mushrooms A short guide to mushrooms will help you. Happy quiet hunting.

Mushroom picker calendar.

Picking mushrooms is a pleasant and healthy activity that helps not only to diversify the range of prepared dishes, but also provides an excellent opportunity to relax and take a break from the usual workdays.

The forest kingdom of mushrooms develops according to its own laws. Each mushroom has a specific time of appearance.

Knowing these laws, you can safely go into the forest without fear of being left without a harvest.

The earliest edible mushrooms in spring: names, list

In non-black earth conditions, the very first mushrooms appear in April.

The following can survive the last frost and delight you with the first mushroom harvest:

• Morels(lat. Morchella). They form in groups or grow singly: in gardens, parks, forests. Can be found next to aspen, poplar, alder

First mushroom joys

• Skarkoscifa. It looks like a red cup or flower. Thanks to his unusual looking has many popular names: “elf’s cup”, “grandmother’s ear”, “scarlet saucer”, “rednushka”, “red petitsa”, “red saucer”. Habitat: mixed forests and park, along the road

Sarcoscypha

• Strobilurus is edible. It has a lamellar structure. Selects spruce and pine forests for fruiting, near pine trees. You can find group and single growths.

Strobilurus esculentus

How quickly do edible mushrooms grow after rain in summer?

Mushroom rain

• Mushroom growth occurs quickly - 1-2 cm per day. The average size of the mushroom is formed in 3-4 days.
• After rain, harvesting can take a few days.
• It should be remembered that the growth time of the fungus depends on its variety, temperature, air humidity and soil.
• As soon as the growth of the fungus ends, within 24 hours, it begins to collapse.

Active formation of fungal spores begins in warm weather, during fog formation, after rain.

For example,

• Boletus, chanterelle, honey fungus appear 9-10 hours after the last raindrop fell. It is better to collect them within 8-10 days after their appearance.
• Morels and lines decomposes after a week.
• Camelina, milk mushroom, oyster mushroom keep well for almost 2 weeks.
• Varieties porcini mushroom , passing five days after the offensive favorable conditions, grow 9 cm above the ground. During this time, his weight increases to 40 grams per day. The maximum period for collecting it is 10-12 days.
• Growing in autumn time mushrooms form much more slowly, some of them can only be collected after 4-5 days.

What edible mushrooms appear in spring in May: photo list, names

May is not rich in harvest. This is the period when natural gifts are just gaining strength for the summer and generous season.

But, if you wish, you can find pioneer mushrooms in the deep forest.

• The dog is orange. Orange mushrooms are small in size. People call them “saucers”.
  They grow on soil. You can find them along the forest path and at the forest edge. They grow well in fire pits.

Peziza aurantia

• Lines. They have a tortuous cap and a thick gray stem. They choose rotting stumps and branches and deciduous trees for growth.

Gyromitra esculenta

• They continue to bear fruit more actively after the first April harvest, different types of morels.

Ordinary

Conical

cap

Stepnoy

• Discina thyroid. The mushroom calyx is brown or pink, the center wrinkles a little. Prefers forest, park and garden moist soil.

Discina ancilis

• Borovik. The cap is brown or brown. Loves dry and light pine, oak, and hornbeam forests.

Boletus pinophilus

• Kalotsibe. It has a dense and beautiful cap of white or yellowish color. Can be found in the garden, lawn, and deciduous forests.

Calocybe

• Honey fungus. It has a smaller cap than other types of honey mushrooms. In a young mushroom it is bell-shaped; as it matures, it evens out, leaving only a small tubercle in the middle. Painted light brown. Grows in bunches.

Marasmius oredes

• Field champignon.“Cap” is white, spherical or open form. Found on lawns or along roads.

Agaricus arvensis

• Roseoplate thyroid. People call it Podabrykosovik. It has not thick plates. Grows in forest areas.

Entoloma sinuatum

• Raincoat. The mushroom is shaped like a pear. Painted in gray. Habitat: birch and pine plantations.

Lycoperdaceae

• White dung beetle(conditionally edible) . The color is brownish-red, white, gray or orange. They prefer to grow in groups on land well fertilized with manure.

Coprinus comatus

• Oyster mushrooms. Painted brown or gray. The head is dense. Most of the growth occurs in deciduous forests.

Pleurotus

• Deer mushroom. Small convex caps of gimlet-gray or gray color in a young mushroom, with growth they turn into a flat cap with a convex center. Most often, rotten wood is chosen for propagation.

Pluteus cervinus

• May mushroom. Usually collected on St. George's Day. Young mushrooms are hemispherical or round in shape. As they grow, the edges become wavy and curve toward the sky. Color - yellowish-white. It grows in large groups in open forests, in grassy parks, gardens, and along the edges.

Calocybe gambosa

Important: Early varieties of mushrooms that appear in the spring are divided into two key types:

1. The first ones can only be collected in spring
2. The second - the first harvest is harvested during the spring thaw, then grows throughout the summer, and some in the fall

What edible mushrooms appear in the summer at the beginning and end of June: photos, list, names

Experienced mushroom pickers are looking forward to the June mushroom season. This is an amazing opportunity to stock up on your favorite gifts of nature without waiting for the abundant autumn harvest.

Exactly at this summer month, in the presence of appropriate weather with fog and rain, the first surge of the mushroom layer occurs.

Appears:

• Common boletus

Suillus luteus

• Sulfur-yellow tinder fungus(conditionally edible)
  

Laetiporus sulphureus

• boletus

Leccinum

• Boletus

Redhead

• Green moss mushrooms

Xerocomus subtomentosus

• Wood-loving collibia

Collybia dryophila

Continues to grow abundantly:

• Meadow honey fungus

Lamellar type of mushrooms

• Champignons

Agaricus

• Occasionally found pigs

Paxillus involutus

By the end of the month the following begin to appear:

• Firstborns- chanterelles

Cantharellus cibarius

• Valui

Russula foetens

• Russula

Russula

• Loadings

Russula

• Porcini mushrooms

Birch bearweed, Boletus edulis

• The main mushroom core in June is summer honey fungus

Kuehneromyces mutabilis

What edible mushrooms appear in the summer at the beginning and end of July: photos, list, names

The July heat is not conducive to good mushroom growth.

There is no abundant harvest this month. Occasionally, if available rainy weather you can search:

• boletus
• boletus
• boletus
• russula
• chanterelles
• waves
• other mushrooms that appeared earlier

Opens its season - only just milk mushrooms

Lactarius

What edible mushrooms appear in the summer at the beginning and end of August: photos, list, names

With the onset of August, fogs begin and dew falls abundantly. These are excellent conditions for the development of fungi.

A huge number of nature's favorite gifts appear in the forest.

• Saffron milk caps - royal mushroom

Belongs to the species Lactarius

• Autumn honey mushrooms are real

Armillaria mellea

• Polish mushrooms - panskie

boletus badius

They begin to bear fruit abundantly:

• various specimens of milk mushrooms
• boletus
• greenfinch
• porcini mushroom
• boletus
• boletus
• chanterelles
• russula
• waves
• different types of flywheel

About 120 species of various edible mushrooms grow during this period in various areas of the natural environment.

Be careful when going for mushrooms. Edible mushrooms have a lot of toadstool counterparts. Collect mushrooms that you are 100% sure are edible.

• Mushroom dishes are very tasty and healthy
• They are a true decoration of any holiday table.
• If prepared correctly, they can be stored long time

Summary information

Video: Mushroom season. Edible mushrooms

Edible mushrooms are a good help on a hike. As is known, according to chemical composition Edible mushrooms are more meat-like than plant-based. In terms of phosphorus, potassium, and sulfur content, they are superior to many vegetables and compete favorably with fruits. They contain vitamins A, B and PP. Extractive substances give mushrooms peculiar aroma and pleasant taste.

When collecting edible mushrooms, the main thing is not to accidentally come across similar poisonous mushrooms, they are very dangerous. Without knowing what kind of mushroom it is, it is better not to take it. It is equally important to know how to properly cook mushrooms. Some of them - boletus, boletus, boletus, boletus, boletus, as well as champignons, russula, chanterelles, saffron milk caps - can be boiled and fried without pre-treatment.

And such edible mushrooms as milk mushrooms, podgruzdi, volnushki, svinushki, nigella and others, which, when broken, leak milky juice with a caustic, burning taste, are boiled before cooking, and the broth is drained. You should know inedible mushrooms such as gall and pepper mushrooms. Although they are not poisonous, they are not tasty. Gall mushroom It looks like a boletus mushroom, and even more like a white mushroom; it is even called a false porcini mushroom. It is distinguished by a darker pattern on the stem and a pinkish bottom of the cap. Pepper mushroom is found much less frequently than gall mushroom. From similar species boletus and moss mushrooms, it is distinguished by its smaller size, and the bottom of the cap by large, uneven pores and a yellowish-red tint.

There are relatively few poisonous mushrooms, the careless use of which can cause illness. These are mushrooms that bear collective names - pale toadstool (green, yellow and white), fly agarics (panther, red, porphyry and stinking), false estimates(gray and brick red). In light deciduous forests, often under beeches, you can find the satanic mushroom. Its cap is gray-whitish, convex, the tubular layer is greenish-yellow, with red pores. The pulp turns blue when cut, and then becomes pale, with a weak, but unpleasant smell. It is very poisonous.

Severe poisoning, sometimes even with fatal, caused by toadstool. It contains strong poisons, which are not destroyed during boiling and frying. Most often, champignons are confused with it. Meanwhile, on the lower part of the leg there is always a small tuberous swelling, covered with a membrane, in the form of a rim or collar. At the top of the leg there is a membranous ring (white, greenish or pale yellow). The plates under the cap are white, unpainted. In a mature champignon, these plates are dark, in a young one they are faintly pink, and there are no rings, swelling on the stem or shell. True, tuberous formations are sometimes found in edible mushrooms. And although this happens very rarely, it is better not to collect them.

When and in which forests to collect edible mushrooms.

White mushrooms.

They grow in families and not in thickets, but in clearings and forest edges, in sparse young spruce forests, on moist soil, in green moss, in lingonberry places, as well as in old forests, spruce, pine, birch and oak. They appear around the end of June and often last until the end of frost. The first white ones, the so-called spikelets, appear during the flowering of winter rye.

Boletus (common, pinkish and swamp).

They usually appear in mid-June and last until the first frost. You need to look for them on the edges and in clearings in light deciduous white-trunk forests, mainly birch.

Boletuses.

Beautiful edible mushrooms with a hard, fleshy cap in red, orange and yellow. It is found in both deciduous and coniferous forests, under birch, aspen, among spruce and pine trees, on the edges and clearings. Prefers an environment of aspens. It is better to collect boletuses with a bright red cap, since as they grow, the cap darkens and the mushrooms become less tasty.

Saffron milk caps.

They love clearings and edges in coniferous forests, and young pine forests. They appear after the waves in July, and in damp summers - at the end of June. The first wave of saffron milk caps coincides with the flowering of heather, the second - more abundant - begins at the end of August and continues throughout September. These mushrooms are collected for pickles and marinades. Drying and frying them is not recommended.

Russula.

Found everywhere. Roasted young russula is very tasty.

Openki.

They are superior in nutritional value to all other mushrooms, including porcini mushrooms. They grow in groups, mainly near old stumps and tree roots, on fallen, rotten trunks. You rarely see them near a healthy tree. Honey mushrooms are collected in August and September. They should not be confused with false honey mushrooms(they are smaller in size and do not have films on the legs; the cap is gray-yellow, reddish in the middle, the plates are greenish-gray). Honey mushrooms can be boiled, salted, pickled, but fried they taste best.

Morels and lines.

Appear at the end of April, as soon as the snow melts in the pine and spruce forests, and more often in clearings, clearings, clearings and edges. At the end of May they already disappear. The surface of the morel cap is dark brown, with large, slightly convex cells of irregular shape. The cap is oval in shape, fused with a white stem. The pulp is also white, brittle with a pleasant mushroom smell. The mushroom is hollow inside. These tasty, aromatic mushrooms are collected infrequently, for fear of confusing them with strings that contain poisonous helvella acid.

However, the stitches can also be eaten if you boil them for 15-20 minutes and drain the water, and then rinse thoroughly cold water. They are boiled and fried in the same way as all other mushrooms. The lines are noticeably different in appearance from morels. Their hat looks like a piece of brown velvet crumpled into a ball, draped over a short, full stem. They are also very tasty in all forms, including dried. But dried stitches can be consumed no earlier than a month after drying (during this period, the poison destroyed during drying is completely removed).

Butter.

You should look mainly in young pine forests, spruce forests, on lawns and hills. Unlike many other edible mushrooms, the skin of the boletus cap comes off easily. When cooking or frying, remove it, and when marinating, leave it on.

Milk mushrooms.

They grow in large groups among young spruce and pine forests. They appear at the end of summer and grow until the first night frosts. Finding them is not easy, as they are often hidden by fallen, blackened leaves. Milk mushrooms are excellent salted. The violin is similar to milk mushrooms. If you run a hard, smooth object along the edge of the mushroom cap, you will hear a creak, which is why the violin got its name. The violin's plates are not frequent, thick, the milky juice is white and sharp.

Champignon.

Valuable, delicious mushroom. It grows in forests, meadows and vegetable gardens, near housing, often in city parks, courtyards and gardens. Roasted champignons - gourmet dish. Sauces are also prepared from them.

Volnushki.

They spread out among the lush greenery in June and stay until September. They grow in light, sparse birch forests and clearings until mid-October.

Mushroom raincoat.

When it is still fleshy and short, it is also suitable for food.

Some features of the preparation and procurement of edible mushrooms.

IN dry summer Edible mushrooms should be looked for in lower places. If summer and autumn are wet - in higher places, where it is not very damp. In places where there are a lot of fly agarics, be careful - you will certainly come across porcini mushrooms. And don’t rush to leave, look around - boletus mushrooms grow in families. The human body absorbs mushroom proteins somewhat worse than proteins from meat, fish, and eggs. Therefore, you should boil and fry them well, cutting them as finely as possible. Not all parts of the mushroom are equally nutritious. The caps have less mushroom fiber, so they are better digested. But for old mushrooms, it is recommended to cut off the lower tubular layer from the cap, where spores form.

Large but strong boletus mushrooms, boletus mushrooms, and boletus mushrooms are best dried, since during cooking they become boiled, fall apart into separate threads, and the marinade becomes cloudy and clogged. Fresh mushrooms cannot be stored for more than 2-3 hours, and those collected in wet weather - even less. If it is not possible to cook them immediately after collection, then pour them with cold salted water or lay them out in a thin layer on paper or plywood and put them in the cold.

To prevent edible mushrooms from becoming wrinkled in a bag or bag, you need to insert a frame of willow twigs tied with twine. And foxes are not afraid of any cramped conditions. You can enjoy freshly picked mushrooms right in the forest. If you have a frying pan, make a trench in the ground and start a fire. By wrapping a piece of wire around a stick, you can fry mushroom kebab over the fire. It will be especially tasty if you first dip each mushroom in vegetable oil.

Based on materials from the book “Like Home in the Forest and in the Field. To help beginning tourists."
V. I. Astafiev.