Epithelial filaments. Fungi do not produce chlorophyll like plants do, and are therefore highly dependent on the environment. It is from rotting leaves and decaying remains of living things that they consume all the necessary substances for growth and development. They are rich in organic matter.

About 200 species of mushrooms grow in the forests of our country, but only 40 of them can be eaten by humans. The energy value of the product is low, about 300-500 calories per 1 kg. Chemical close to vegetable crops, moreover, that the set of amino acids is similar to animal products.

What mushrooms grow under a pine tree? These are mushrooms, pigs, russula, Polish mushroom, boletus, greenfinch, mokruha and fly agaric. In spruce forests you can find porcini, granular butter dish, spruce mushroom, garlic mushroom, forest mushroom, raincoat and yellow mushroom.

Pine mushroom

Most often, the answer to the question of which mushrooms grow under the pine and spruce is "white". This fruiting body has many synonyms: boar white mushroom, pine-loving boletus.

Its cap can reach 20 cm in diameter, mostly wine-red or brownish. The leg has a bloated appearance and is similar in color to the color of the cap, but in a lighter shade. When cut, the pulp does not darken, but is always white.

The fungus can be found in darkened and highly lit areas of the forest. It was found that the illumination does not affect the yield. It can bear fruit both singly and in groups.

Mushroom picking takes place in the summer-autumn period. The highest yield occurs at the end of August. In some regions, there are specimens weighing up to 1 kg. Mushroom pickers prefer young mushrooms that are not infested with larvae and have a more delicate taste.

White mushroom can be cooked in any way: fry, pickle, dry. In some regions, fresh porcini mushrooms are used in salads.

Ryzhik

Ginger is one of those mushrooms that grow under pine and spruce. Allocate which has an orange or red-orange hat. has a yellowish tint or lilac-greenish. Fruit specimens of this species are covered with mucus. When cutting or touching it, green spots appear. Has a pronounced smell of milky juice.

Spruce mushroom thrives best in places where moss grows, there are small bumps, as well as near lingonberries and blueberries.

The pine species is most often found in drier parts of the forest, on small hills near young pines.

The mushroom is most suitable for pickling and frying in sour cream.

Mosswheel

Outwardly, the mushroom looks like an aged white one. In our region, green moss is mainly found. The velvety hat acquires a greenish-purple hue over time. Advantage grows on the edges and roadsides.

The mushroom has a pronounced fruity flavor; it is eaten boiled and fried.

If we discuss what kind of mushrooms grow under the pine tree, then they include the "relative" of the flyworm - the Polish mushroom. By outward appearance strongly resembles white. The hat can reach 15 cm in diameter, velvety, brown or brown. Blue appears on the cuts, the flesh itself is white, with a yellowish tinge. The mushroom can be prepared in any way known to man.

Butterlets

Oiler is the name of a huge group of mushrooms from the Boletovye family, which includes about 40 representatives. The main difference between the family is that all of its members have an oily cap.

Perhaps this species is leading in the list of which mushrooms grow under a pine tree in our country. Although they are found in Africa and Australia, that is, in those countries with a temperate climate.

In our forests, mainly common and autumn butterdrops are found. The cap of the fungus has a small tubercle in the center. The color is usually brownish, but there are specimens with a brown or olive tint. The peel is easily removed from the mushroom, inside is soft and juicy, yellowish pulp.

The oiler thrives on young pine trees, but it can also be found in mixed forests. The fungus loves soil with good drainage, that is, sandstone. He accepts greenfinches, chanterelles and russula as neighbors. It grows mainly in groups.

Almost the entire warm season bears fruit, from July to October, the main thing is that the atmospheric temperature is above 18 degrees. When the temperature drops to -5, the growth of mushrooms stops completely.

Summer and granular oiler fall into the category of which mushrooms grow under a pine tree. There are few differences from the autumn and ordinary species, the color of the cap is ocher yellow. It is found mainly in pine forests.

Lactose

This family of mushrooms includes several species. This is a bitter or bitter lump, a black lump or chernukha. Prefers forest litter. It can grow in spruce and pine forests, birch groves and areas with hazel undergrowth.

The bitter cap usually does not exceed 8 cm, similar to a funnel, the leg is high, up to 10 cm, and up to 1.5 cm in diameter. The color of the cap and leg is the same, reddish-brown.

Chernukha cap can reach 20 cm in diameter, olive-brown in color. The leg is not high - up to 6 cm, but fleshy - up to 2.5 cm in diameter.

Although these species fall under the category of which mushrooms grow under the pines (photos are located in the article), they are still conditionally edible, that is, they require adherence to a certain cooking technology. The mushroom is pickled only after preliminary soaking or boiling.

Russula

In coniferous forests, russula are found, which have an unusually huge species composition. The color of the hats is amazing: from brown and red, to green and purple shades. But the structure of the cap is very fragile. Russula are also called the most "democratic" mushrooms: they grow in spruce and pine groves, deciduous forests and wastelands. They can bear fruit in the cool and hot seasons, depending on the subspecies.

Mostly russula are fried or boiled, dried, since they are poorly suited for pickles due to their fragile structure.

Harvesting rules

It is very easy to recognize the mushrooms that grow under the pine tree. There are plenty of photos on the Internet, almost every house has a book on mushroom topics. But even edible mushrooms can be dangerous to humans if certain rules are not followed:

• Mushroom picking near highways and railways is prohibited. There is a great risk that they will contain heavy metal salts and other harmful substances.
• Collect only those copies that you are sure of. You should not taste them, much less let children do it.
• Examine the mushrooms carefully: they should not be damaged and wormholes. Coming home again, inspect the harvested crop, discard damaged specimens.
• Do not pull out the mushroom with the mycelium. If you do this, then in a couple of weeks there will be no new mushrooms in this place.

At the slightest doubt, for example, if the mushroom is of an unknown species, discard it. Happy quiet hunting.

Pure pine forests grow on very poor sandy soils. The composition of the mushroom species found in them depends not so much on the geographical location of the forest as on its age.

In young pine plantations, starting from the second year, a late oiler appears, growing in the grass between rows or under free standing trees. The productivity of the oiler increases every year and becomes greatest when the planting age reaches 10-15 years, and then begins to fade. When the plantings grow so much that the grass disappears in them and the soil is covered with a layer of fallen needles, boletus can be found on the raised needles. Late oiler bears abundant fruit almost all summer in the same places, giving 3-4, and in favorable years 5-6 harvests per season.

When the pine plantations grow the late oiler is replaced by another abundantly fruiting mushroom - greenfinch. Greenfinches grow in large groups, they are found in young, middle-aged and adult pine forests, in the lowlands among dense shady pine forests, where they can be found on slightly raised tubercles of fallen needles, and in forest glades illuminated by the sun. On flat places in pine plantations, a gray row is often found, and a pine variety of a porcini mushroom with a yellow-brown cap and a relatively thin, almost cylindrical stem also grows. The porcini mushroom usually grows along the edge of plantings, along small depressions and ditches, but it is also found among pines.

In pine plantations, especially young ones, abundantly fruiting autumn honey fungus, or real, whose families grow around the trunks or on hemp left over from the sanitary clearing of pines. In young and middle-aged pine forests, you can find groups of camelina. They grow in damp places in small depressions, on clearings, forest clearings and forest edges, less often in the aisles of pines. In late summer and autumn, purple moss appears in such places. Sometimes in young pine plantations, you can find the motley hedgehog. This mushroom is edible at a young age, while older mushrooms become tough and bitter.

In the damp pine forests on the outskirts of sphagnum bogs overgrown with pine forests, various moss and goats grow.
But you can also find swamp butterdish, swamp russula, gray-pink milkweed. In damp places, among the moss, various rows grow in small groups. In young, middle-aged and old pine forests with a small admixture of birch, real chanterelles are massively found, which bear fruit in the same places throughout the summer. Gall fungus is found in mature pine forests. It is not poisonous, but very bitter. At a young age, it is easy to mistake a gall fungus for a white one, so you can lick the flesh of a suspicious mushroom with the tip of your tongue to check.

In pine forests of middle and older age in many different varieties of russula appear - yellow, blue-yellow, greenish, marsh, brittle, fragrant. In autumn, in moderately humid, mossy places, you can find black pods. In mature pine forests, the Polish mushroom is found, and in the glades with rare mature pines - granular butterdish. On forest glades, edges, among a sparse forest, a variegated umbrella mushroom grows - one of the most delicious mushrooms - and a blushing umbrella mushroom is also an edible and tasty mushroom, especially at a young age. On the edges of old pine forests, a gray-pink fly agaric is often found - a conditionally edible mushroom. In pine forests, overgrown with weeds, various types of talkers grow abundantly, often forming "witch's rings". Most of them are edible, although of low quality, but there are also poisonous ones.

From poisonous mushrooms in pine forests there is a pale grebe and fly agaric - panther, red, grebe. On stumps, around dried trees, a poisonous sulfur-yellow false froth is found in large groups.

Pine forest even with a small admixture other tree species are much richer in fungi diversity than pure pine forest. With an admixture of birch, boletus, aspen, bruises, russula, volzhanka, white-breasted and other milkmen appear there. If there is an admixture of aspen and oak in the pine forest, the oak form of the porcini mushroom appears there, the variety of russula increases, there is a white load, black milk mushroom and other types of milk mushrooms.

country-affairs.rf

Mushrooms are considered edible, which can be used for food absolutely without risk to life and health, since they have significant gastronomic value, distinguished by a delicate and unique taste, dishes made from them do not become boring and are always in demand and popularity.

Good mushrooms are called lamellar, on the underside of the caps there are lamellar structures or spongy, since their caps on the underside resemble a sponge, inside which there are spores.

During the collection, experienced mushroom pickers always pay attention to special signs that the mushroom is edible:

Forest mushrooms grow from mycelium, which resembles a grayish light mold that appears on a rotting tree. Delicate fibers of the mycelium entwine the roots of the tree, creating a mutually beneficial symbiosis: the fungi get organic matter from the tree, the tree from the mycelium receives mineral nutrients and moisture. Other types of mushrooms are tied to tree species, which later determined their names.

The list contains forest mushrooms with photos and their names:

• boletus;
• bottom bearing;
• boletus;
• poddubovik;
• pine mushroom;
• speckled or common oak, others.

In coniferous and mixed forests, there are many other mushrooms that mushroom pickers are happy to find:

• chanterelles;
• mushrooms are summer, autumn, meadow;
• boletus;
• Champignon;
• russula;
• milk mushrooms;
• polish mushroom, and so on.

It is most correct to put mushrooms during collection in special wicker baskets, where they can be ventilated, in such a container it is easier for them to maintain their shape. You cannot pick mushrooms in bags, otherwise, after returning home, you can find a sticky, shapeless mass.

It is allowed to collect only those mushrooms that are known for certain that they are edible and young, old and wormy should be thrown away. It is better not to touch suspicious mushrooms at all, to bypass them.

The best time to harvest is early in the morning, as long as the mushrooms are strong and fresh, they will last longer.

Characteristic features of edible mushrooms and their description

Among the noble representatives of edible, tasty and healthy mushrooms there is a special group, which is usually characterized by one word "toadstools", because they are all poisonous or deadly poisonous, there are about 30 species. They are dangerous in that they usually grow in the neighborhood of edibles and are often outwardly similar to them. Unfortunately, only a few hours later it turns out that a dangerous mushroom was eaten when the person was poisoned and hospitalized.

To avoid such serious troubles, it will be useful to look through the photos, names and descriptions of edible forest mushrooms before going out on a "quiet hunt".

You can start with the first category, which includes the most noble, high-quality mushrooms with the highest taste and nutritional qualities.

White mushroom (or boletus) - he is given the palm, he is one of the most rare among relatives, the beneficial properties of this mushroom are unique, and the taste is the highest. When the mushroom is small, it has a very light cap on top, which changes its color to yellowish brown or chestnut with age. The underside is tubular, white or yellowish, the pulp is dense, the older the mushroom becomes, the more flabby its pulp becomes, but its color does not change on the cut. This is important to know, since the poisonous gall mushroom outwardly similar to white, but the surface of the spongy layer is pink, and the flesh turns red at the break. In young boletus boletuses, the legs are in the form of a drop or a barrel; with age, it changes to a cylindrical one.

It is found most often in summer, does not grow in groups, it can be found on sandy or grassy glades.

Boletus - a delicious mushroom, rich in trace elements, known as an absorbent that binds and removes harmful toxic substances from the human body. The cap of the boletus has a muted brown hue, convex, reaching a diameter of 12 cm, the leg is covered with small scales, and widened towards the base. The pulp without a specific mushroom odor, at the break acquires a pinkish tint.

Mushrooms love moist soil, it is worth following them into a birch grove after a good rain, you need to look right at the roots of birches, it is found in aspen forests.

Ryzhik - a mushroom that got its name due to its special carrot-red color, an interesting funnel-shaped hat with a depression in the middle, circles are visible from the depression to the edges, the lower part and the leg are also orange, the plastics turn green when pressed. The pulp is also bright orange, gives off a light resinous aroma and aftertaste, the milky juice that stands out at the break turns green, then turns brown. The taste of the mushroom is highly valued.

Prefers to grow in pine forests on sandy soils.

Real milk - mushroom pickers consider and call it "the king of mushrooms", although it cannot boast that it is suitable for use in various processing: basically, it is eaten only in a salted form. Hat in young age the breast is flat-convex, with a slight depression, turning into a funnel-shaped, yellowish or greenish-white with age. On it there are transparent, like glassy diametrical circles - one of the characteristic signs of a lump. The plates from the stem extend to the edge of the cap, on which a fibrous fringe grows. White brittle flesh has a recognizable mushy smell, white juice, winding up, begins to turn yellow.

Further, you can continue to consider the description of edible mushrooms belonging to the second category, which may be tasty and desirable, but their nutritional value is somewhat lower, experienced mushroom pickers do not bypass them.

Oiler - a genus of tubular mushrooms, the name was given because of the oily cap, at first red-brown, then turning into yellow-ocher, semicircular with a tubercle in the center. The pulp is juicy, yellowish in color, without changes in the cut.

Boletus (aspen) - while young, the hat has a spherical shape, after a couple of days its shape resembles a plate on a chunky leg, elongated up to 15 cm, covered with black scales. The cut on the pulp turns from white to pink-purple or gray-purple.

Polish mushroom - refers to valuable, elite mushrooms, has some similarity with the porcini mushroom, its hat is chestnut-brown, at first it is wrapped downwards, in adult mushrooms it turns upwards, becomes flatter, in rainy weather a sticky substance appears on it, the skin is separated with difficulty ... The leg is dense, cylindrical up to 4 cm in diameter, often smooth, and meets with thin scales.

Speckled oak - outwardly similar to the porcini mushroom, but it has a slightly different color, black-brown, the leg of a yellowish pale color with reddish blotches. The pulp is fleshy and dense, of a bright yellow color, turning green at the break.

Common Dubovik - its leg is brighter, the base is colored with a reddish tint with a light pinkish mesh. The pulp is also fleshy and dense, bright yellow, at the break it turns green.

The names of edible mushrooms of the third, penultimate category are not so common among novice mushroom pickers, but they are quite numerous, mushrooms of this category are found much more often than the first two combined. When in the mushroom season it is possible to collect a sufficient number of whites, saffron milk caps, milk mushrooms and others, volnushki, chanterelles, russula, Valui are bypassed by many. But when failures occur with the number of noble mushrooms, they willingly collect these mushrooms, do not return home with empty baskets.

- pink, white, very similar to each other, the difference is only in the color of the cap, the pink wave has a young hat with a beard, convex in shape with red rings that fade with age, the white has a lighter hat, no circles, the leg is thin, the plates are narrow and frequent. Due to the dense pulp, the waves tolerate transportation well. They need long-term heat treatment before use.

- the most common of the russula family, more than ten species grow on the territory of Russia, sometimes they are endowed with the poetic definition of "gems" for beautiful various shades of hats. The most delicious are edible russula with pinkish, reddish wavy curved or hemispherical caps, which become sticky in wet weather, and matte in dry weather. There are caps that are unevenly colored, with white spots. The leg of the russula is from 3 to 10 cm in height, the flesh is usually white, rather fragile.

Common chanterelles - considered delicious, the caps become funnel-shaped with age, they do not have a clear transition to unevenly cylindrical legs, tapering at the base. The dense, fleshy pulp has a pleasant mushroom aroma, pungent taste. Chanterelles differ from mushrooms in a wavy or curly shape of a cap, they are lighter than saffron milk caps, and appear translucent to light.

It is interesting that chanterelles are not wormy, because they contain quinomannose in the pulp, which corrodes insects and arthropods from the fungus. The accumulation index of radionuclides is average.

When collecting chanterelles, you need to be careful not to get into the basket along with edible mushrooms chanterelle , which differs from the present only at a young age, becoming old it acquires a pale yellow color.

They are distinguished when colonies of chanterelles with mushrooms of different ages are found:

• real mushrooms of any age of the same color;
• false young mushrooms are bright orange.

- with caps of a spherical shape, which in adult mushrooms becomes convex with drooping edges, yellowish plates with brownish spots, the flesh of the walu is white and dense. The smell of old mushrooms is unpleasant, therefore it is recommended to collect only young valui, similar to cams.

- mushrooms growing in bunches of many pieces, they grow in the same places every year, therefore, having spotted such a mushroom spot, you can confidently return to it every year with confidence that the harvest will be guaranteed. It is easy to find them on rotten, rotten stumps, fallen trees. The color of their hats is beige-brown, always darker in the center, lighter towards the edges, with high humidity they acquire a reddish tint. The shape of the caps in young honey mushrooms is hemispherical, in mature ones it is flat, but the tubercle in the middle remains. In young honey agarics, a thin film grows from leg to hat, which breaks as it grows, a skirt remains on the leg.

The article presents not all edible mushrooms with photos, names and their detailed descriptions, there are a lot of varieties of mushrooms: goats, flywheels, ryadovki, morels, raincoats, pigs, oyster mushrooms, blackberries, bitters, others - their variety is simply enormous.

Going to the forest for mushrooms, modern inexperienced mushroom pickers can use mobile phones to capture photos of edible mushrooms, which are most common in the area, in order to be able to check the mushrooms they found with photos on the phone, as a good tip.

agrarian-blog.ru

What are mushrooms?

Mushrooms are classified into:

• edible;
• conditionally edible;
• poisonous.

Belonging to one category or another is determined by the properties of mushrooms. However, among the people, mushrooms are divided more simply - into edible and poisonous, without going into such a concept as "convention". Indeed, few people will take a mushroom, eaten by worms, old and rotten, soaked or overgrown with mold, or incomprehensible, unfamiliar in appearance. Therefore, ordinary people do not feel the need for information about conditionally edible states and types of mushrooms.

Which are edible?

The most common edible mushrooms in the forests of the middle lane are:

• boletus;
• aspen mushrooms;
• boletus;
• white;
• milk mushrooms (white and black);
• waves (pigs);
• flywheels;
• boletus;
• chanterelles;
• valuei (bulls);
• russula.

In addition to them, in recent decades, mushrooms, both forest and field mushrooms, have begun to be actively collected, which traditionally in Russia were not brought home in baskets, just as white mushrooms were not taken in Switzerland since ancient times.

Of course, the types of edible mushrooms are not limited to this list. However, it is these forest dwellers that most often end up in baskets.

Boletus and aspen mushrooms

These types of mushrooms are preferred by deciduous or mixed forests with a predominance of birches and aspens. They are considered "relatives" of the white and, of course, the "king of all mushrooms" - boletus. Between themselves, these types of mushrooms differ in the color of the cap and the pulp under it, as well as in taste. This is due to their symbiosis with different trees - aspen does not give dark smoky shades to the mushroom, as birch does.

Their hats are as follows:

• from smoky grayish to rich chocolate, almost black - in boletus;
• colors of autumn leaves, brown, red, terracotta, dirty red - in the boletus.

The nutritional properties of mushrooms are equivalent. From a culinary point of view, there is no difference between them either. They are fried, boiled, stewed. Soups and cabbage soup are made from them. They are dried for the winter, frozen. Young strong "pot-bellied" mushrooms can be salted. In terms of taste, such a dish is in no way inferior to a jar of salted boletus. But these varieties of mushrooms do not like vinegar, pickled boletus and aspen mushrooms are very bitter.

Boletus

Boletus or Boletus is the world-renowned "king" of mushrooms. Many peoples have legends dedicated to him, in which boletus appears as the progenitor of all other mushrooms, both edible and poisonous. There are legends in which two boletus brothers appear. One of them gave the forests edible mushrooms. And from the mycelium of the second poisonous ones bred.

Today he leads the rare species of mushrooms and it is almost impossible to find any of his species, with the exception of white ones.

Boletus can be not only edible, for example, some representatives of this forest family are poisonous:

• Satanic;
• beautiful or beautiful;
• le gal or legalist, we hardly grew up, but often met in France;
• le kele;
• stocky;
• purple;
• porous;
• red-footed, similar to the beautiful, but distinguished by a bright red or orange “limb”.

It is very simple to distinguish inedible boletus species, they correspond as closely as possible to popular names. However, in our time they are no less difficult to find than edible boletus varieties.

Outwardly, edible boletus is similar to porcini mushrooms, but they are more solid and solid. If these two mushrooms are placed side by side, then the difference between them will be the same as between a peasant woman and a queen, a mongrel and a Molossian dog.

As for the culinary features, they are not. Boletus is suitable for the preparation of any kind of food, can be harvested in any way and has no equal in terms of nutritional value.

White

Ranked first in nutritional value after boletus mushrooms, deciduous forest mushrooms are cep. They should be looked for on hills, edges, meadows. Whites prefer not entirely damp places and do not like close proximity to trees, they are “on their own”. The minimum radius of the neighborhood in the mycelium, that is, the distance between its so-called "circles" is 1 meter.

This means that, having found a porcini mushroom, it makes sense to look around and go around its place of growth at a distance of no less than a meter. Thus, the chance of finding other whites increases significantly.

The hat of these beauties is painted brown in all shades, and the leg is plump, expanding towards the ground. The flesh under the cap is white, but only in the young mushroom. The older it is, the brighter the yellow-greenish shades appear in the color of the pulp. Botanists attribute this feature to symbiosis with herbs.

You can cook anything you want from white, as well as from boletus. These mushrooms are equally good for any cooking method. Of course, whites can be dried, salted and pickled.

Milk mushrooms, mushrooms and waves

These types of mushrooms are united not only by the traditional method of their preparation - salting and pickling, but also by their related origin. And they prefer similar places in the forest - damp or close to water, ravine slopes, lowlands and other areas with high humidity.

Moreover, they grow up in the neighborhood and in families. If a family of boletus or saffron milk caps is found, then after harvesting this "crop", you should carefully search all the lowlands nearby, there will definitely be some milk mushrooms.

Their structure is the same - a dense hollow leg and the same cap, but the colors are different:

• for mushrooms - white and black-brownish;
• in saffron milk caps - dirty orange, terracotta;
• at the waves - pink, with a fluffy fringe below.

These mushrooms can be used in different ways, but traditionally they are only pickled and salted. When fried, they taste very bitter, in soups they become tasteless, but they showed themselves well in a lightly salted state in salads.

Butter and flyworms

These types of mushrooms are very similar in appearance. The difference between them lies in the lower, seamy plane of the cap and in the peculiarities of growth. Butterlets grow in "families", and the flyworms are proud "loners". Moreover, unlike whites, having found a flywheel, you do not have to try to look for others, a neighbor of a harvested mushroom can grow tens of meters away.

These types of mushrooms are preferred by coniferous forests. Butterlets adore the conditions of pine forests, and flyworms love to hide in spruce paws. Both mushrooms are colored brown, the differences between them are as follows:

• small, very slippery, as if covered with mucus or grease, with yellowish dense flesh at the break - butter;
• large, with a large cap on the bottom similar to yellowish moss - mushrooms.

Both types are ideal for frying, preparing all types of hot dishes and marinating. You can freeze them. But these mushrooms do not tolerate drying well.

Chanterelles

They got their name due to the fact that they look like fox faces, although it is not clear what exactly. Their cap smoothly flows out of the leg, sometimes it may seem that there are no legs at all, and the mushroom consists only of a curly cap.

The color of mushrooms is from pale yellow to fiery red, depending on the composition of the soil on which they grew. Mushrooms grow not just in families, but in large colonies. This explains their overwhelming abundance on market shelves. You can literally collect a large basket of chanterelles without leaving one place.

These mushrooms are used for frying, pickling and pickling. With all other cooking methods, they lose their taste. However, chanterelles dry well and are quite suitable as a filler in the preparation of winter cabbage soup or other dishes.

They are not so common, but they are not rare either. These mushrooms look like a large and serious russula. As mushroom pickers joke, if you cross a white and a russula, you get a value. This joke is the most accurate description the appearance of these mushrooms.

They are used as universal fillers in the preparation of any dishes, but they show taste only in pickles. For preparations for the winter, such as drying or freezing, are not suitable.

They prefer to grow on the edges of deciduous forests, with a predominance of birches. They do not like damp lowlands and an abundance of thickets of grass.

The most common mushroom. As those who like to wander through the woods with a basket joke: "No matter how many types of mushrooms exist, you will still collect russula." Although they are more common than others, they are difficult to collect. Russula are distinguished by their pronounced fragility, fragility, they can turn into dust even in a basket.

Their nutritional and gustatory value is the lowest. The most optimal use of russula as a filler in pickles and assorted marinades.

Outwardly, this mushroom is elegant. The leg is flat, white. A hat of any color and shade, bright and attractive. There is no pulp under it - the mushroom belongs to the lamellar.

Which are poisonous?

The types of poisonous mushrooms are no less diverse than the edible ones. It is simply impossible to remember all of them, and it is not necessary. Gathering the forest harvest in a basket should be guided by the golden rule - "not sure - don't take it."

More often than others, the following can be found in Russian forests:

• fly agarics;
• pale toadstools;
• false mushrooms and chanterelles.

"The king of all toadstools", that is, the pseudo-boron, better known as the satanic mushroom, is now difficult to find, as well as his edible relative. Also, deceitful white, boletus or boletus boletus rarely come across. It is not difficult to distinguish them - all poisonous twins of thoroughbred mushrooms have a strong unpleasant odor, perceptible when their caps break, the pulp of "inedible" acidic shades and "skinny" crooked legs. Even a person who first got into the forest and saw mushrooms only in pictures will say with confidence when seeing false doubles that something is wrong with these “gifts of nature”.

Death cap

It will not be difficult to distinguish a pale toadstool by its skinny leg in a skirt, a bluish-lilac color of the plates and a grayish triangular hat with growths. There is no desire to even approach such a mushroom, let alone bend over or take it with your hands. By the way, this cannot be done, since toadstool is incredibly toxic. Nor should you knock it down with a stick or kick it with your feet. Firstly, the toxin will remain on the shoes and a stick, and secondly, the toadstool brings considerable benefits to the forest.

Fly agarics

False chanterelles and mushrooms

Honey mushrooms (edible), although they are very tasty and healthy mushrooms, are categorically not recommended for collection for those who do not have knowledge and experience. Since it is often beyond the power of even a hereditary mushroom picker with considerable experience, who walks into the forest with a basket from early childhood, to distinguish true mushrooms from false ones. External differences between them are practically not noticeable.

Chanterelles (false), although incredibly similar to edible ones, with a close look, an inexperienced person will also distinguish them. False ones are covered with whitish growths from the inside. It seems that the fungus has teenage acne. The color itself is bright, but not healthy, such a chanterelle, as if “gorged on blood”. Also, this mushroom has a dense flesh with bloody or pinkish-terracotta veins, which is immediately visible when broken, which is not in normal edible species.

In general, when going to the forest, you do not need to grab and put in a basket everything that comes along the paths. You need to take only those mushrooms in which there is confidence. Better yet, go mushroom picking with a knowledgeable, experienced person.

www.syl.ru

Pine forests are characterized by certain types of fungi, regardless of the region, and only the pine forests of the southern coast of Crimea have several species that are absent in other regions. To a large extent, the species composition of fungi is also determined by the age of pine plantations. In two-, three-year plantings of Scots pine, an ordinary oil can appears, growing among the grass. It can also be found under individual trees outside the forest. The yield of common oiler in pine plantations increases every year, reaches a maximum by 10-14 years and then begins to fade. In four-, six-year-old plantings, when the lower branches of the pines almost touch the ground and grass grows around, when picking mushrooms, you have to raise the branches and push the grass apart. When the crowns of the pines close, the grass disappears and the soil is covered with a layer of fallen needles, the presence of oleaginous oils is determined by the tubercles of the raised needles.
You take off the needles from such a tubercle, and under them is the cap of the oil can - thick, fleshy, light, almost white in color, different from those grown in illuminated places and having a hat painted in yellow-brown tones. The abundance of common oil can in young pine forests depends little on the terrain, the mushroom harvest can be abundant on flat terrain, on elevations, rather steep slopes, and wet depressions around forest bogs.
With the age of pine plantations, the ordinary oiler replaces, and sometimes with it comes another abundantly fruiting mushroom - greenfinch, which is well distinguished from other species by the lemon-greenish color of the plates and the entire cap, if it did not grow in a sunny place. Greenfinches also grow in large groups, they are found in young, middle-aged and adult pine forests, on depressions in dense shady pine forests, where they can be found by slightly raised tubercles of fallen needles, and on the sunlit hills of forest glades, when yellow-greenish hats with densely adhered grains of sand barely stick out of the soil.

Greenfinches grown in lighted places are stronger and fleshy than those grown in a shady forest, but in warm weather they are more often damaged by insect larvae. When collecting, it is advisable to clean them of sand, because in the mushrooms placed in a basket, sand in large quantities penetrates between the plates and it is difficult to get rid of it during subsequent cleaning. In pine plantations, mainly on flat places near greenfinches, a gray row is often found, which they began to eat relatively recently, because it is somewhat similar to the inedible soap row found in the same places. A special form of porcini mushroom also grows here - with a yellow-brown cap and a relatively thin, almost cylindrical stem. The fungus grows more often on the outskirts of plantings, along small depressions and ditches, less often in the rows of pine trees.
In pine plantations, especially of a young age, the present autumn honey fungus is quite abundant, growing in groups around the trunks or on stumps left over from the sanitary clearing of pines.

In young and middle-aged pine forests, you can find a family of bright mushrooms. They grow more often in more humid places in small depressions, grooves along roads, on clearings, forest clearings and forest edges, less often in the aisles of pines after the first sanitary clearing. In addition to the pine form of camelina, painted in bright orange-reddish tones, in low places near swamps where juniper and alder grow, as well as in spruce plantings, another form is found - the spruce form of camelina, which is distinguished by a light gray-green color of the cap and somewhat smaller sizes. At the end of summer and in autumn, when frequent rains are charged, an unattractive-looking mushroom of a peculiar shape with a wet slimy cap grows in forest clearings, in the aisles of pines. This is purple moss - at a young age the mushroom has a pleasant taste and is suitable for all types of culinary processing.
Sometimes in young pine plantings, instead of the expected common butterdish, you can find whole thickets of variegated black man's mane, edible at a young age, while the fruit body is soft and tender, old mushrooms become tough and bitter. Suitable for use in fresh and for drying.

In older and middle-aged pine forests near old stumps, deadwood, among the grass in the fall you can find groups of mushrooms with a delicate smell and light lilac color of the plates. This is a purple ryadovka - a conditionally edible mushroom. In summer and autumn, most often in adult pine forests, you can find mushrooms that resemble cepes in appearance, but differ in a somewhat convex tubular layer of a pinkish hue. The mushroom is not poisonous, but its pulp is so bitter that it is called the bile mushroom.
At a young age, the gall mushroom can easily be mistaken for a white one, and if you carelessly, the smallest fruiting body can ruin a dish of the most delicious mushrooms.
On stumps, less often at the base of the trunks, there is a brightly colored edible mushroom of poor quality - a yellow-red row. In dry and more humid places, among the moss, a brown row grows in small groups. In young, middle-aged and old pine forests, especially in places with a small presence of birch, whole placers of real chanterelle are found. Once discovered, it can be harvested at the height of summer, when other types of good edible mushrooms are scarce.
In the forests of middle and older age at the end of summer in the fall, aromatic russula is abundant. In summer, in humid places, among moss and blueberries, the yellow russula is often found - the mushroom is very fragile, easily crumbles into small pieces. In damp places, near marshes, in small groups, the marsh russula is found - a good edible mushroom with a brightly colored cap. In autumn, in small groups, there is a black russula or black russula, which goes mainly for salting.

In the middle-aged and mature pine forests in autumn, the Polish mushroom is found in large groups, and in the glades with rare adult pines - the granular butterdish. On forest glades, edges, among the forest, one of our largest mushrooms is found in small groups - a variegated umbrella mushroom, which is often knocked down, mistaken for a poisonous fly agaric. Meanwhile, the variegated umbrella mushroom is one of the most delicious mushrooms, highly valued in all European countries. In autumn, in pine forests, the red umbrella mushroom is very abundant - it is also an edible and tasty mushroom, especially at a young age. In pine forests, especially suburban forests, which are somewhat overgrown with weeds, various types of talkers are abundant, growing on the forest floor and forming "witch's rings". Among them, many are edible, but of low quality, there are also poisonous ones. Edible, but of poor quality, is considered a gray talker - a large mushroom with a smoky-gray color of the cap, and similar to it, but with a club-like thickened base of the leg of the clubfoot talker. Fragrant talker is suitable for flavoring dishes from other, less aromatic types of mushrooms. In the fall, there is also a very poisonous waxy talker. From poisonous mushrooms, singly and in groups occurs
pale toadstool (green fly agaric), panther fly agaric, red fly agaric, toadstool or citrine fly agaric. On the edges of old pine forests, there is often a gray-pink fly agaric, or reddening - a conditionally edible mushroom. On stumps, around dead trees, a deadly sulfur-yellow false froth is found in large groups. In the pine forests of the southern coast of Crimea, the shape of the saffron milk cap deserves special attention - reddening, distinguished by a yellow-ocher color of the cap and a red-brown color of the juice at the break. This, the most delicious of the saffron milk caps, is rare and is subject to protection.
In pine forests of natural origin, growing on the almost clean sands of river terraces, in addition to the species listed above, a porcini mushroom grows - a pine form. It is one of the most beautiful mushrooms - stocky, with a thick bulbous stem and a fleshy dark red cap. It grows in families, more often in small depressions, under separate standing groups pine trees, along the edges and forest clearings. Sometimes one large mushroom is visible from a distance, you come closer, next to it you will see smaller mushrooms, slightly reddish, you immediately notice the needles raised by a tubercle, from under which almost white, not yet painted
the sun is a cap of a mushroom that has grown overnight. A pine forest with even an insignificant admixture of other tree species is richer in the number of species of mushrooms than a pure pine forest. In the presence of birch in a pine forest, boletus, aspen, green russula, pink and white waves, other types of milkers, blue gyropor, or bruise, chestnut gyropor, also called hare mushroom, appear in the pine forest. The last two species cause mistrust among mushroom pickers, but they are edible and quite tasty fresh, chestnut gyropor is also used for drying and pickling. On more humid depressions among blueberries, a yellow-brown float is not uncommon. This small graceful mushroom resembles poisonous fly agarics in its appearance and does not enjoy the attention of most mushroom pickers. Meanwhile, it has been established that the float contains many useful physiologically active and bactericidal substances. A small admixture of aspen and oak further increases the diversity of the species composition of mushrooms. An oak form of a porcini mushroom appears, the number of species of russula increases, including one of the largest - a white russula, or a white russula, outwardly very similar to a milk mushroom, but without milky juice. The number of boletus and aspen mushrooms is increasing, black mushrooms, pepper mushrooms, oak mushrooms and many other types of edible and inedible mushrooms appear.

www.sotka.info

White mushrooms.

They grow in families and not in thickets, but in clearings and forest edges, in a rare young spruce forest, 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, so-called spikelets, appear during the flowering of winter rye.

Boletus (common, pink and marsh).

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

A beautiful edible mushroom with a hard fleshy head of red, orange and yellow. It is found both in deciduous and coniferous forests, under birch, aspen, among spruces and pines, on forest edges and glades. Prefers an environment of aspens. It is better to collect aspen mushrooms with a bright red cap, since as they grow, their cap darkens and the mushrooms become less tasty.

They love clearings and edges in coniferous forests, young pine forests. They appear after the waves in July, and in a damp summer - 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 harvested for pickles and marinades. Drying and frying them is not recommended.

Found everywhere. Young russula roast is very tasty.

Mushrooms.

Nutritionally superior to all other mushrooms, including porcini. They grow in groups, mainly near old stumps and tree roots, on fallen, decayed trunks. You rarely see them near a healthy tree. Honey mushrooms are harvested in August, September. They should not be confused with false mushrooms (they are smaller in size and do not have films on their 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 are the tastiest.

Morels and stitches.

They appear at the end of April, as soon as the snow melts in pine and spruce forests, and more often in clearings, clearings, glades and forest edges. At the end of May, they already disappear. The surface of the cap of the morel is dark brown, with large, slightly convex cells of irregular shape. The cap is oval, fused with a white leg. The pulp is also white, brittle with a pleasant mushroom smell. The inside of the mushroom is hollow. These tasty, aromatic mushrooms are not often harvested for fear of confusion with the lines that contain poisonous Helvelic 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, 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 leg. They are also delicious in all forms, including dried ones. But dried lines can be used no earlier than a month after drying (during this period, the poison destroyed during drying is completely removed).

It is necessary to search mainly in a young pine forest, spruce forest, on lawns and hillocks. Unlike many other edible mushrooms, the skin of the oil cap is easily peeled off. When boiling, frying, it is removed, and when pickling, it is left.

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. It is not easy to find them, as they are often hidden by fallen blackened leaves. The mushrooms are excellent salty. A violin is similar to mushrooms. If you hold a hard, smooth object along the edge of the mushroom cap, you will hear a creak, for which the violin got its name. The violin's plates are not frequent, thick, milky juice is white, spicy.

Champignon.

A valuable, tasty mushroom. It grows in forests, meadows and vegetable gardens, near dwellings, often in city parks, in yards and gardens. Roast champignons is an exquisite dish. They are also used to prepare sauces.

They sprinkle together amidst luscious greenery in June and last until September. In light, sparse birch forests and glades, they grow until mid-October.

Mushroom raincoat.

When it is still fleshy, short, it is also good for food.

In dry summers, look for edible mushrooms in lower areas. If summer and autumn are humid - 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 do not rush to leave, take a look around - boletus grow in families. The human body assimilates mushroom proteins somewhat worse than proteins of meat, fish, eggs. Therefore, you should boil and fry them well, cutting them as small as possible. Not all parts of a mushroom are equally nutritious. The caps have less mushroom fiber, so they are better digested. But in old mushrooms, it is recommended to cut off the lower tubular layer from the cap, where spores form.

Large but strong boletus, boletus, aspen mushrooms are best dried, since during cooking they boil down, disintegrate into separate threads, the marinade becomes cloudy, clogged. Fresh mushrooms should not be stored for more than 2-3 hours, and harvested in damp weather - even less. If it is not possible to cook them immediately after collection, then they are poured with cold salted water or laid out in a thin layer on paper, plywood and placed in the cold.

To prevent edible mushrooms from wrinkling in a bag or backpack, you need to insert a frame made of willow rods tied with twine there. And chanterelles are not afraid of any tightness. You can eat freshly picked mushrooms right in the forest. If there is a frying pan, a hearth-trench is made in the ground and a fire is made. Having wound a piece of wire on a stick, you can fry a shish kebab from mushrooms and over a fire. It will turn out especially tasty if you first dip each mushroom in vegetable oil.

Based on materials from the book “In the forest and in the field - like at home. To help novice tourists ".
V.I. Astafiev.

There are many who want to combine a walk in the forest with the search for mushrooms. But not everyone knows the rules and features of the collection. Get to know the intricacies of the "silent hunt".

Mushroom places

The art of finding mushrooms can be learned by following advice and studying the natural features that affect the growth of mycelium. Experience comes gradually with knowledge of the specifics of the soil, vegetation cover and terrain. It is important to take into account the combinations of trees, the presence of moss, grass, needles, access to the sun. Favorable places in the lowland, at the edge of the forest. It is necessary to "hunt" in a birch-spruce, pine forest with a nutrient medium for mycelium - this is a litter of old foliage and humus. Where the grass is tall, there is no sunlight, there are no ravines, hills, a dense old spruce forest - this is not a place for a mushroom picker, it is useless to look here.

Each search is built differently. Some look under the overhanging spruce branches, bypass free-standing birches along the edge of the forest. Someone is looking at the edges and meadows, examining the grass. In any case, attention and slowness are required.

The signs are a light forest, a clearing, although each mushroom has certain places to grow. For example, in old pine forests you will find a lot of green plants. In a birch forest, mixed with young Christmas trees, boletus and brown boletus like to grow. In the hazel with aspen, you will find an abundance of pigs, black mushrooms. Many species prefer dense soil with low grass. For boletus they go to pine and spruce forests, where there is a lot of moss. Places covered with morning fog, lowlands are signs of mushrooms, boletus, chanterelles. Mushroom spots are often identified by their mushroom smell.

Autumn mushrooms

Abundant rains, lack of heat, high humidity, night coolness - these are characteristic features of autumn and favorable conditions for mushrooms.

Mushrooms in September
In September, the active season of mushroom pickers begins - this is the height of the collection and delicacy preparations. At this time, summer myceliums continue to bear fruit and autumn species appear: ryadovki (smoky, purple, poplar), honey mushrooms, talkers, mushrooms, pigs, greenfinches, blackies. There is an intensive growth of boletus, moss, boletus, raincoats. There are many russula, umbrella mushrooms, poddubovik (Polish mushroom).

Mushrooms in October
The exuberant palette of the October forest adds mystery and creates a fabulous feeling. The ground is covered with multi-colored foliage in the form of a dense blanket, under which mushrooms are hiding. During this time, the number of growing varieties is reduced. Myceliums of honey fungus, butter oil, black mushrooms, goats, talkers, russula, ryadovok, green leaves continue to bear fruit.

Cold creeping fogs are unfavorable for mushroom flies, they disappear, which allows the mushrooms to remain intact until mature age. The October harvest is good for processing and drying: heating is already working in houses, and pickles are well preserved on terraces and balconies until stable frosts.

Mushrooms in November
Gray rows, autumn oyster mushrooms, greenfinches, blackies are harvested before the onset of frost. On stumps and fallen trunks covered with frost, winter mushrooms continue to grow together, these colonies have a reddish color. After the onset of constant night frosts, the mushroom season ends.

Rules for mushroom pickers

1. Novice mushroom pickers need to study the table of edible mushrooms and it is advisable to make the first trips to the forest with experienced friends.
2. Never pick mushrooms that are questionable or unknown to you.
3. Do not take overripe, moldy fungi and with signs of decay.
4. For easier searching, it is recommended to walk with a small stick (90-100 cm) and maintain a slow pace.
5. The container must be correct: basket, wicker basket. Mushrooms have to breathe, so bags, buckets are not the best option.
6. Clothes are selected closed and inaccessible to insects and ticks. Shoes - comfortable for long walking (sneakers, boots).
7. Mushrooms with tubular caps are folded upside down. In large specimens, it is better to immediately cut off the head and put it separately.
8. To facilitate home recycling, it is best to clean the dirt right away and not put it with the ground.
9. During the collection, be sure to follow your movement with a compass or navigate by the sun, cardinal points. Otherwise, you can get lost in an unfamiliar forest.

When to go mushroom picking

It is impossible to name the exact time, since the sun rises differently in summer and autumn. You need to enter the forest while the morning sun glides over the grass at an acute angle. The long shadow makes it easier to spot the mushroom.

In dry weather, mushroom hunting is useless. They begin to appear after rains, with good soil moisture, warm fogs. In the middle lane, the mushroom season begins early: morels and lines are already growing in early May. The largest collections of all types take place in August - September.

The most essential things for every mushroom picker are a mushroom picker calendar and a mushroom guide. Having consulted the mushroom calendar, you can easily figure out which mushrooms to pick at this particular time. Despite the fact that the timing of the appearance of a particular type of mushroom is not constant and depends on weather conditions, each mushroom has its own specific dates for the beginning and end of the season. Here they are contained in the mushroom picker calendar for 2017. 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 calendar of the mushroom picker, in the first ten days of June, those who like to pick mushrooms should look for boletus in the pine forest, and boletus in birch groves. In the second half of June, the mushroom season begins at the whites. Podgruzdki - fruitful mushrooms, they are harvested 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 decade of July, the most desirable for a mushroom picker are porcini mushrooms. At the same time, according to the calendar, the first russules appear - the most fruitful mushrooms. They can be found in almost any forest from July to late autumn frosts. In the second half of July, in coniferous and mixed forests, milk mushrooms begin to come across, black pods, and on the edges and forest glades, mushroom pickers delight with chanterelles and pigs.
• Mushrooms in August. The most mushroom month is August. In good years, mushroom pickers in August collect porcini mushrooms, milk mushrooms, mushrooms, boletus mushrooms, porcini mushrooms, russula, boletus and other mushrooms in baskets. At the beginning of August, the first mushrooms appear, and in the middle of the month - volushki and whites. The second half of August and the first ten days of September are the best time for mushroom picking.

Mushroom picker calendar for autumn

• Gibbs in September. In September, mushroom pickers are happy. As the mushroom picker's calendar says: many summer mushrooms continue to grow, at the same time, autumn mushrooms appear in large quantities. In the second half of September, some of the species of mushrooms disappear, but honeydews, boletus, whitewash, boletus, pigs, white podgruzdki 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 decade 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 agarics preserved under the foliage and grass of camelina mushrooms, whites and whites.

Mushroom picker calendar for 2017

The phenological calendar of the mushroom picker will come to the aid of novice mushroom pickers. The mushroom picker's calendar shows the most popular mushrooms and the period when to pick these mushrooms in the forest. Of course, it all depends on the region and the weather in each season, however, the mushroom picker's calendar gives some of the useful knowledge when to pick mushrooms. You will also find it useful

What mushrooms to pick	When to pick mushrooms
	April	May	June	July	August	September	October
Morels	+	+	+	-	-	-	-
Stitching	+	+	+	-	-	-	-
May mushroom	-	+	+	-	-	-	-
Oyster mushroom	-	+	+	+	+	+	+
Meadow mushroom	-	-	+	+	+	+	-
Boletus	-	-	+	+	+	+	-
Granular butter dish	-	-	-	+	+	+	-
Summer mushroom	-	-	+	+	+	+	+
The chanterelle is real	-	-	-	+	+	+	-
Porcini	-	-	+	+	+	+	+
Boletus	-	-	+	+	+	+	+
Reindeer rocking	-	-	+	+	+	+	+
Thorny raincoat	-	+	+	+	+	+	+
Common champignon	-	-	+	+	+	+	-
Field champignon	-	-	-	-	+	+	-
Valui	-	-	-	+	+	+	-
Funnel-shaped talker	-	-	-	+	+	+	-
Mushroom umbrella white	-	-	-	+	+	+	-
Mushroom umbrella variegated	-	-	-	+	+	+	+
Real milk	-	-	-	-	+	+	-
Poddubovik	-	-	-	+	+	+	-
Ivishen	-	-	-	-	+	+	+
Podgruzdok white	-	-	-	-	+	+	-
Podgruzdok black	-	-	-	-	+	+	-
The pig is fat	-	-	-	-	+	+	-
Russula yellow, food, etc.	-	+	+	+	+	+	-
Flywheel green	-	-	+	+	+	+	+
Hericium yellow	-	-	-	-	+	+	-
Ring cap	-	-	-	+	+	+	-
Larch oil can	-	-	-	+	+	+	-
Pink hair	-	-	-	-	+	+	+
Black milk	-	-	-	+	+	+	+
Gingerbread spruce green	-	-	-	-	+	+	+
Pine mushroom	-	-	-	-	+	+	+
Gray talker	-	-	-	-	+	+	-
Late oiler	-	-	-	-	+	+	-
Winter mushroom	-	-	-	-	-	+	+
Loading black and white	-	-	-	-	-	+	+
Polish mushroom	-	-	-	-	+	-	-
Autumn oyster mushroom	-	-	-	-	-	+	-
Row gray	-	-	-	-	-	+	-
Autumn line	-	-	-	-	-	+	+
Autumn honey agaric	-	-	-	-	-	+	+
Row purple	-	-	-	-	+	+	-
Greenfinch	-	-	-	-	+	+	+
Gigrofor 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

Porcini

Boletus

Boletus

Chanterelle

Oiler

Mosswheel

Honey mushroom

Ryzhik

Volnushka

Lactose

Valui

Russula

Champignon

Belyanka (white wave)

Bitter

Greenfinch

Serushka

Goat

Raincoat

Cap

Row

Violinist

Mushroom picker calendar 2017

for the Leningrad region and northern parts of Russia

The mushroom season in the forests of the Leningrad Region is from August to November. There are countless mushroom spots in the Leningrad Region, the main thing is to know when to pick one or another mushroom. This will help the calendar of the mushroom picker for the Leningrad region. Edible mushrooms in the Leningrad Region are diverse: these are bright aspen mushrooms, mouth-watering boletus mushrooms, valuable porcini mushrooms and boletus mushrooms, red chanterelles, slippery boletus and mossy mushrooms, as well as boletus mushrooms, milk mushrooms and honey mushrooms. If you check the calendar of the mushroom picker, you can collect delicious morels, and raincoats, and russula. Don't be lazy, in the right weather after the rain, check the mushroom calendar and get ready for a mushroom hike. Be guided by the mushroom picker calendar below for the Leningrad region.

Mushroom picker calendar for the Leningrad region
When to pick mushrooms	What mushrooms to pick	Where to pick mushrooms
March	Oyster mushroom, wood 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 round, the plates run down 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 skinless to the touch.
April	Oyster mushroom, wood mushrooms, talker, morel, stitching	Snowdrop mushrooms are quite common - morels and stitches
May	Morel, stitching, butter dish, oyster mushroom, raincoat	Most of the mushrooms can be found not under the trees, but in the clearings, in the dense grass.
June	Oily can, boletus, boletus, oyster mushroom, morel, honey mushroom, chanterelle, porcini mushroom, raincoat	In June, mushrooms of the highest (first) category begin to appear.
July	Oily can, boletus, boletus, oyster mushroom, morel, raincoat, honey mushroom, chanterelle, porcini mushroom, flywheel	There are already a lot of mushrooms - both in the glades and under the trees. In addition to mushrooms, strawberries and blueberries are already found.
August	Oily can, boletus, boletus, oyster mushroom, morel, honey mushroom, chanterelle, porcini mushroom, flywheel	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 roadsides. In addition to mushrooms, lingonberries have already ripened, and cranberries appear in the swamps.
September	Oily can, boletus, boletus, oyster mushroom, morel, honey mushroom, chanterelle, porcini mushroom, flywheel,	September is the most fruitful month for mushrooms. But you need to be careful: autumn comes to the forests, and in the bright foliage it is difficult to see the multi-colored caps of mushrooms.
October	Valuy, oyster mushroom, camelina, honey mushroom, champignon, boletus, porcini mushroom, milk mushroom, flyworm, russula	The number of mushrooms in the glades begins to decrease. In October, it is better to look for mushrooms near stumps and under trees.
November	Butter dish, green tea, oyster mushrooms, woody mushrooms.	Freezing begins, but there is a high probability of finding frozen mushrooms.

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

Keys to mushrooms

There are no reliable methods of distinguishing between edible and poisonous mushrooms by eye, so the only way out is to know each of the mushrooms. If the species identity of the mushrooms is in doubt, it is by no means worth eating them. Fortunately, among the hundreds of naturally occurring species, many are so distinctly distinct that it is difficult to confuse them with others. However, it is best to always have a mushroom guide on hand.

Keys to mushrooms - How to distinguish edible mushrooms
1 - a lump; 2 - mushroom; 3 - pineapple mushroom; 4 - greenish russula; 5 - food russula; 6 - chanterelle.	7 - grease nipples; 8 - morel; 9 - porcini mushroom; 10 - large umbrella; 11 - row; 12 - field champignon.
Keys to mushrooms - How to distinguish poisonous mushrooms
1 - paneolus; 2 - gray float; 3 - glowing talker; 4 - common vestka; 5 - pale toadstool; 6 - white fly agaric (spring).	7 - red fly agaric; 8 - motley champignon; 9 - russula vomit; 10 - value; 11 - entoloma

Taking with you a mushroom guide and a mushroom picker calendar, making 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

Of course, there are about a hundred poisonous species of mushrooms in Europe. Of these, only eight are deadly poisonous.

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

The largest edible mushrooms

The largest mushroom in the world grows in Mahler National Park 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 mushroom was found in Italy by Francesco Quito in the province of Bari. The mushroom weighed 14 kilograms.
• The largest of the found truffles weighed even less - only 7 kilograms.

The most expensive mushrooms

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

Now, thanks to the mushroom picker calendar, you know which mushrooms and when to pick in the Moscow and Leningrad regions. A quick guide to mushrooms will help you distinguish between edible and poisonous mushrooms. Happy quiet hunting.

Kira Stoletova

Autumn mushrooms contain vegetable protein; they grow in almost all regions of Russia. At this time, everyone can easily collect a full basket of mushrooms for pickling, pickling, drying or frying.

general characteristics

According to the degree of edibility, the types of autumn mushrooms are divided into:

• Edible. The most delicious and aromatic white, boletus, milk mushrooms, belong to the first category of taste;
• inedible;
• conditionally edible;
• poisonous (fly agaric, pale toadstool).

This classification depends on the percentage of toxins. The more of them, the less edible the selected specimen.

To get rid of the bitterness of conditionally edible mushrooms, you need to soak them for several hours, rinse them in running water several times and only then cook. This process takes a lot of time and requires patience.

Edible mushrooms

The best mushroom season is autumn. Evening and morning coolness has a good effect on the growth of myceliums. Autumn according to the collection period is divided into early and late. Each of them has its own characteristics and variety of species.

Early autumn views

The beginning of September is a great time to collect autumn delicacies. Some of the species are still bearing fruit since summer, some are just emerging.

Honey mushrooms

They grow on fallen trunks and stumps, abundantly covered with moss. Large groups appear and disappear in waves. Therefore, it is good to look for them in familiar places. Their colonies do not change their place of growth until the age of 13-15. It must be collected carefully, without jerking or damaging the main underground part of the mycelium.

Chanterelles

Chanterelles are translated from Old Russian as "yellow". It is better to look for fox mushrooms in autumn on acidic soils, in deciduous or mixed forests. Their external description is colorful. A cap in the shape of a cone or funnel, bright yellow or orange, stands on a dense tubular stem.

The inner side of the cap is covered with plates of medium thickness. The pulp of the fruiting body is tough, so chanterelles are often boiled. Sometimes edible chanterelles are confused with conditionally edible ones. They have a similar external description: the same cone-shaped cap, color. But there is no waviness around the edges. The false chanterelle has a rounded edge. In this case, the details matter. Chanterelles love moisture, and people collect them right after the rains in September.

Champignon

Field and meadow champignons are often found in rare withered autumn grass, in clearings or in fields. They prefer good lighting and slightly acidic soils.

Ryzhiki

Another tasty and healthy type of autumn forest organisms. The name speaks for itself, red, fiery hats are visible from afar. They can be found in coniferous forests. Young organisms have a convex, slightly rounded cap shape. Then it becomes even, reaching a size of 17-20 cm. This species grows up to 6-8 cm. It is good to salt, pickle or canned mushrooms. The second decade of September is the best time to collect and harvest them.

Russula

In all regions of the current Russian Federation, mushrooms grow in late autumn - russula. Their hats come in different colors - red, gray, lilac, slightly yellow, and even spotted. The color depends on the humidity of the climate in which they grow. According to the degree of edibility, they are divided into edible, slightly edible and poisonous. The structure of all subspecies is similar. The pulp is fragile, and the surface is covered with a thin, slightly sticky film, which can be easily removed if desired.

Porcini

The most famous and popular mushroom is the king of the forest - the white one. The harvesting season begins in mid-summer and lasts until October. It got its name due to one feature: the pulp does not change its white color even when dried. The demand for them is always high, for several reasons. The pulp of these organisms is aromatic, dense and tasty. They are easy to clean and prepare. Even raw, they are edible. Therefore, they are popular among raw foodists. Their hats are red or brown, large in size, up to 30 cm in diameter. If the weather is humid, the surface becomes sticky. During drought, cracks appear along the edges. The leg is thick, keg, reddish and high.

It is better to look for these noble individuals in coniferous, oak or birch groves. Closer to bogs, where there is a lot of peat, they are rare.

Late autumn views

Late autumn is good in its own way. The forest is already empty, the foliage begins to fall off, the air becomes clearer and fresher. At this time, late autumn species appear:

• milk mushrooms of all colors;
• winter mushrooms;
• oyster mushrooms;
• greenfinches.

Together with the cold weather, at temperatures below 10 ° C, mushroom flies disappear.

Pine rows appear under the pines and poplars.

Lamellar species of late autumn mushrooms form a yellowish mycelium and settle in open meadows. The number of individuals in one group reaches 30-35 pieces. Milk mushrooms have several subspecies. They are black, peppery, blue, white and gray.

Advantages of this species: they are found in different areas, throughout Russia and the absence of poisonous twins. Salted and pickled milk mushrooms have no flavor analogues.

There are about 50-60 winter mushrooms on one stump. The caps of young organisms are like a dome of light beige, slightly slippery on top. They are held on a thin, dense leg.

They got the name Zelenushki because of their color. This species thrives in most regions of Russia, in mixed, deciduous and coniferous forests.

Outwardly, they look like russula. Fruiting continues until severe frosts and snowfalls. Brown specks are sometimes visible on the cap. The middle is slightly concave inward. With high humidity, a light layer of mucus is noticeable on its surface. The pulp has a pleasant aroma, yellowish tint and dense texture. The leg is cylindrical and low in height.

Oyster mushrooms, like honey mushrooms, grow on old dead trees. For their development, a large amount of cellulose is required. October is the best time for this late look. The pulp always has a certain density. The surface is shiny with a sticky top layer. The aroma is weak. Old fruit bodies are best boiled because of their hardness and dryness.

Inedible mushrooms

Pick mushrooms carefully.

Inedible varieties include:

• toadstools;
• the rows are greenish;
• the rows are sulfuric;
• Amanita muscaria.

Toadstools are among the most poisonous forest mushrooms. Toxins are able to penetrate the skin directly into the bloodstream, causing severe bouts of vomiting and diarrhea.

Benefit and harm

The beneficial properties of mushrooms are due to their chemical composition, which includes such substances:

• magnesium;
• potassium;
• vitamins;
• minerals;
• amino acids.

These elements are essential for the body to function properly. During the period of infectious diseases, regular consumption of dishes with the addition of such ingredients helps prevent diseases, stimulates the immune system. Some types are used in pharmaceuticals to create medicines: ointments, tinctures and tablets. Used to treat certain diseases:

• cardiovascular;
• urolithiasis;
• sclerosis;
• cancerous and other tumors;
• gout;
• rheumatism.

Mushrooms for diabetics are an indispensable tool for lowering blood sugar.

But for people suffering from diseases of the gastrointestinal tract, food with mushrooms is contraindicated. Because they, especially in the legs, contain an excess amount of chitin, which causes fermentation in the intestines and prevents digestion.

It is dangerous to collect forest organisms growing near highways, factories, garbage dumps or residential buildings. This is due to the fact that their fruiting bodies are arranged like sponges and absorb all the toxic substances of their environment, from the air and soil. Collecting "forest meat" in contaminated areas leads to radiation sickness.

Autumn mushrooms / Types of autumn mushrooms / Walk in the forest

Autumn mushrooms where to collect how to cook / Edible autumn mushrooms quiet hunting

Sea of ​​mushrooms / Silent hunting / Types of autumn mushrooms

Conclusion

Autumn is a great time for pleasant and useful walks in the forest. The process of collecting mushrooms will bring real pleasure and will bring many minutes of joy. At the same time, you must not forget about your own safety, take with you a sufficient amount of water, a compass and a knife, put out fires after yourself and not spoil nature.

You don't have to wait until the end of summer to pick edible mushrooms. Many mouth-watering species inhabit the forest from June, and especially the early ones - from spring. Knowing the species of some edible mushrooms will help you distinguish them from dangerous ones.

Mushrooms that appear before everyone else, when properly prepared, are no less tasty than those harvested in summer and autumn. The main thing is to distinguish them from poisonous species, which also grow immediately after the snow melts.

Morels

They appear in areas well warmed up by the rays of the sun. Their cap is dotted with folds and indentations, which gives the morel a wrinkled appearance. The mushroom has several common varieties, so the shape of the cap may differ.: be pear-shaped, elongated, conical.

Podrikosovik

Scientific name - thyroid rosacea... Has a brown leg and a hat. The diameter of the latter is from 1 to 10 cm. The pleasant-tasting white pulp is traditionally used in canning. Grows in gardens and wild groves with apricots.

Podrikosovik

Oyster mushrooms

They grow in a suspended state on stumps, attaching to them with a thin leg. The color of the cap, which often grows up to 30 cm in diameter, varies from snow-white to brown. Oyster mushrooms usually form whole flocks, which makes them easier to collect.

Meadow mushrooms

These are thin lamellar mushrooms, appearing in May on glades and forest edges in the form of "witch's rings". The diameter of the chestnut cap is quite small: less than 4 cm.

Meadow mushrooms

Champignon

These prized forest dwellers emerge in mid-May in warm climates, choosing well-lit outdoor spaces. The ball-shaped cap is colored white, and the leg can be beige. It is widely used in cooking, including the preparation of exquisite dishes.

Gallery: edible mushrooms (25 photos)

Boletus

Appear everywhere at the end of May. This is a sun-loving cap mushroom. Boletus mushrooms usually grow in "families" around trees. Their hemispherical cap can be either white or dark brown, depending on the age of the find. It is important to distinguish between boletus and gall mushroom: the latter has a pungent aftertaste with bitterness and a pink layer of spores, while boletus boletus has gray spores.

Boletus

Butterlets

Appear simultaneously with boletus, but prefer pine forests. The distinguishing feature of the oiler is the brown cap covered with a sticky film.

How to pick mushrooms (video)

Summer edible mushrooms

In the summer, spring mushrooms grow, to which new ones join. Avid lovers of quiet hunting go to the forest since June, and in August, which is the peak of fruiting, everyone else joins them.

Porcini

The first place in the list of summer species is, of course, white. This is a very valuable species, because it has not only excellent taste, but also healing properties: it contains substances that kill bacteria.

The appearance of "white" is difficult to confuse with others: a fleshy hat, painted in warm shades of brown, pink, or even white, attached to a chubby leg. The pulp has a pleasant taste and aroma.

For its positive properties, it is called the "king of mushrooms". You can find "white" in forests with birches and pines, in open areas. But the mushroom itself prefers to stay in the shade, hiding under fallen trees or dense grass.

Porcini

Mosswheel

Grows in forests with oak or pine trees... At first glance, the flywheel resembles an oiler, but the surface of its brown or olive cap is dry and has a velvety structure. Their diameter does not exceed 10 cm, but in a favorable environment, this figure can become larger.

Russula

It is a small and very fragile mushroom that grows in large numbers everywhere. The color of the hats is very diverse: yellow, pink, purple, white. White flesh, easy to break when pressed, sweet in taste. Russula grow until late autumn, mainly in the lowlands of any forest, and are undemanding to the soil... Despite the name, russula is best cooked: fry in breadcrumbs, boil, add to soup and potatoes, or salt for the winter.

Russula

Bitters

They grow in large "families" in well-humid areas of mixed and coniferous forests. This lamellar mushroom does not exceed 10 cm in diameter. In a young bitter hat, its cap is almost flat; over time, it turns into a funnel-shaped one. Both the leg and the skin are brick-colored. The pulp, like russula, is fragile; if damaged, white juice may appear from it.

Chanterelles

These are mushrooms loved by many, making an excellent duet with potatoes when frying. Appear in June among moss in birch or pine forests.

Chanterelles grow in a dense carpet or bright yellow (for which they got their name). The funnel-shaped cap has a wavy border. A nice feature of the mushroom is that it is almost always untouched by worms.

Varieties of edible mushrooms (video)

Edible autumn mushrooms

The beginning of September can be called the most productive time for picking mushrooms, when a wide variety of species grow in the forest: starting with boletus, which appeared in May, and ending with autumn mushrooms.

Honey mushrooms

Perhaps the most beloved inhabitants of the mushroom kingdom that appear in the fall are mushrooms (they are also called mushrooms). Some varieties begin to grow as early as late summer.

Honey mushrooms never grow alone: ​​they "attack" stumps, logs and even healthy trees with whole colonies. One family can have up to 100 pieces. Therefore, collecting them is quick and easy.

Honey mushrooms are brown and red-colored cap mushrooms... The diameter of the brown cap, darkening towards the middle, is from 2 to 10 cm. These are mushrooms, pleasant in smell and taste, therefore they are used for cooking in almost any form. Especially tasty are miniature young mushrooms with legs, pickled in spicy brine.

Rows

A large family, representatives of which grow in orderly rows in pine or mixed forests. Can sometimes form annular colonies ... They have many types, most of which are edible. But there are also poisonous rows.

These are medium-sized mushrooms (the average diameter is 5–13 cm), the caps of which are colored with different colors. Their shape changes over time: older specimens are usually almost flat, with a lump in the middle; young ones can be conical.

Mokruha

It is an edible species that is often confused with toadstools. Its cap is usually covered in mucus, but may be dry. There are different types of mokruha, for example, spruce and pink.

How to distinguish edible from inedible mushrooms

The task of the lover of quiet hunting is not only to find mushrooms, but also to distinguish edible from inedible and even poisonous. Knowledge and practical experience help in this. The easiest way to avoid mistakes is knowing the features of the species. But there are still general rules to determine how safe a mushroom is for health.

Edible mushrooms

They have the following properties:

• pleasant "edible" smell;
• the bottom of the cap is covered with a tubular layer;
• they were chosen by bugs or worms;
• the skin of the cap is characteristic in color for its species.

There are general rules for determining how safe a mushroom is for health.

Inedible mushrooms

If there is any doubt about the suitability of the find for food, then it is better to leave it when the mushroom:

• has an unusual or bright color;
• a pungent and unpleasant odor emanates from it;
• there are no pests on the surface;
• the cut takes on an unnatural color;
• no tubular layer under the cap.

The variety of species does not allow us to deduce the axiom of how to determine by its appearance whether a mushroom is dangerous or not. They successfully disguise themselves as each other and hardly differ. Therefore, the main rule of all mushroom pickers is: "I'm not sure - don't take it."

The main rule of all mushroom pickers is: I'm not sure - don't take it

What mushrooms appear the very first

Small poisonous mushrooms are usually the first to emerge from the ground. They are thin, fragile and unremarkable; grow literally everywhere: in forests, parks and on lawns along with the first grass.

The very first edible morels will appear a little later, from about mid-April in the middle lane.

The value of edible mushrooms in human nutrition

Mushrooms are widely used in cooking... Their taste and smell are determined by extractive and aromatic substances. The product is used mainly after heat treatment: as an addition to vegetable and meat dishes, salads and snacks. Dried hats and legs are added to soups to give them their characteristic flavor and aroma. Another common cooking method is canning, in which spices and herbs are added.

With the onset of October, the mushroom life in the forest does not end at all, the species set of mushrooms dear to our hearts simply changes. And some just in the cold and decide to go into growth. Even the first snowfalls cannot stop the layer of oyster mushrooms and honey agarics, ryadovki and fly agarics, Polish mushrooms and autumn lines.

Until real frosts hit, the mushrooms will courageously and steadfastly fight the night frosts and freezing rain.

And if the late mushrooms still stop growing, they can remain bright, juicy and edible for weeks, patiently waiting for the belated mushroom picker.

There are several areas in Russia with a relatively mild climate, where mushrooms grow even in winter. And in an abnormally warm winter, you may get the feeling that our autumn has stretched out for 4 - 5 months and the white snow was invented by some jokers.

Much less land mushrooms suffer from the November and December bad weather, woody mushrooms. My good advice to mushroom pickers: after the first snowball, lift your head more often - mushroom happiness shines from the branches and trunks. However, you shouldn't forget about stumps, rhizomes and valezhe either.

AUTUMN STITCH

The autumn line (Helvetia infula) is also called the autumn lobe, the horned line, the inviolable gyromiter and the smarzhkom. This is a very peculiar, in its own way, a beautiful mushroom, which is difficult to confuse with any other autumn species.

It usually grows from the end of August to the end of October, although it is extremely rare in a wet and cool summer that the first families may appear in July.

Lines prefers to grow in coniferous and mixed forests, on soil and decaying wood, in damp places, on forest edges, on fireplaces, in clearings, next to felled trunks and on logs overgrown with moss; in small groups.

However, occasionally lines can be poured out in hundreds on a small patch, however, in this case, they are unlikely to grow to large sizes.

The hat can reach 5 or even 10 cm in width and height. It is folded in shape, brown, with age it becomes brownish-blackish, with a velvety surface. The shape of the cap is horn-saddle-shaped in the form of two, three or four fused horns, the edges of the cap are fused with the leg.

It is hollow inside, light brown, reddish brown, chestnut brown or brownish pinkish.

The leg at the line reaches 10 cm in length and 1.5 and even 4 cm in width.It is hollow, often flattened from the sides, longitudinally furrowed, often curved, the color can change from whitish to pinkish-chestnut, light brown and brownish - grayish.

The pulp is fragile, cartilaginous, thin, whitish, resembles wax, without a special smell, very similar to the pulp of related species, for example, the line of an ordinary one, which grows in early spring.

ON A NOTE

The autumn line is not very tasty.

In its raw form, it is poisonous, therefore it is necessary to strictly follow the rules of preparation: before frying it should be cooked for 15 minutes, and the broth should be drained.

And one more piece of advice: do not eat this line very often and in large quantities - health problems may arise.

Oyster mushroom late

In late autumn, many mushrooms can be found in forests and gardens, but single species grow in commercial quantities. Among them are glorious woody mushrooms - winter honey fungus and late oyster mushroom (Panellus serotinus).

Late oyster mushroom is otherwise called autumn oyster mushroom or alder, late panelellus and willow sow.

This fruitful species grows from the last decade of September until the establishment of a permanent snow cover and severe frosts, that is, until November, December or January (and sometimes thawed or frozen can be harvested right up to mid-March) in deciduous and mixed forests, on living trees, stumps, etc. deadwood of alder, willow, poplar, birch, oak, aspen and other hardwoods, in groups (sometimes large), annually.

The cap of the oyster mushroom reaches a diameter of 8 and even 15 cm. It is lateral, lobed, lingual or ear-shaped, fleshy, solid, in adolescence with a curved edge, in maturity with a straight, thin, sometimes uneven edge.

It is finely pubescent, slightly slimy, shiny in the rain.

The color of the cap takes on a wide variety of shades: more often it is gray-brown-olive, olive-yellow, blue-green-brown and grayish-brown, sometimes dirty greenish, gray or brown, with a lilac tint or yellowish-green light spots, from frost may take on a dark yellow or reddish tint.

The plates are frequent, of unequal length, adherent to the peduncle or descending, whitish, yellowish, cream, pale ocher, yellow ocher and grayish ocher, with age they become ocher, dirty grayish brown or ocher brown with an uneven edge.

The leg of an oyster mushroom grows up to 3 cm in length and up to 4 cm in thickness.It is cylindrical, short (sometimes almost absent), curved, lateral, fine-scaled or pubescent, ocher, greenish-brown, yellowish-brownish or yellow-brownish, painted at the top darker.

The pulp is firm or loose, fleshy, watery in wet weather, whitish or yellowish, becomes hard and rubbery with age.

ON A NOTE

Late oyster mushroom is best harvested at a young age, fry, make soup and salt after boiling for 25 minutes.

In maturity, she becomes harsh.

Then you need to cut off the thick slippery skin from it and simmer for a longer time.

After frost, oyster mushroom loses some of its taste, but often remains quite edible.

This is a real winter mushroom.

It is very important not to gorge on sour mushrooms.

If frosts alternate with thaws over and over again, the oyster mushroom may die, but in the frozen state it looks pretty decent.

An inedible mushroom is identified by a slimy cap, mold on the plates and a wine smell that appears during defrosting.

Mushrooms are considered edible, which can be used for food absolutely without risk to life and health, since they have significant gastronomic value, distinguished by a delicate and unique taste, dishes made from them do not become boring and are always in demand and popularity.

Good mushrooms are called lamellar, on the underside of the caps there are lamellar structures or spongy, since their caps on the underside resemble a sponge, inside which there are spores.

During the collection, experienced mushroom pickers always pay attention to special signs that the mushroom is edible:

Forest mushrooms grow from mycelium, which resembles a grayish light mold that appears on a rotting tree. Delicate fibers of the mycelium entwine the roots of the tree, creating a mutually beneficial symbiosis: the fungi get organic matter from the tree, the tree from the mycelium receives mineral nutrients and moisture. Other types of mushrooms are tied to tree species, which later determined their names.

The list contains forest mushrooms with photos and their names:

• boletus;
• bottom bearing;
• boletus;
• poddubovik;
• pine mushroom;
• speckled or common oak, others.

In coniferous and mixed forests, there are many other mushrooms that mushroom pickers are happy to find:

• chanterelles;
• mushrooms;
• mushrooms are summer, autumn, meadow;
• boletus;
• Champignon;
• russula;
• milk mushrooms;
• polish mushroom, and so on.

It is most correct to put mushrooms during collection in special wicker baskets, where they can be ventilated, in such a container it is easier for them to maintain their shape. You cannot pick mushrooms in bags, otherwise, after returning home, you can find a sticky, shapeless mass.

It is allowed to collect only those mushrooms that are known for certain that they are edible and young, old and wormy should be thrown away. It is better not to touch suspicious mushrooms at all, to bypass them.

The best time to harvest is early in the morning, as long as the mushrooms are strong and fresh, they will last longer.

There are many who want to combine a walk in the forest with the search for mushrooms. But not everyone knows the rules and features of the collection. Get to know the intricacies of the "silent hunt".

mushroom spots

The art of finding mushrooms can be learned by following advice and studying the natural features that affect the growth of mycelium. experience comes gradually with knowledge of the specifics of the soil, vegetation cover and terrain. it is important to take into account the combinations of trees, the presence of moss, grass, needles, access to the sun. favorable places in the lowland, at the edge of the forest. you need to "hunt" in a birch-spruce, pine forest with a nutrient medium for mycelium - this is a litter of old foliage and humus. where the grass is tall, there is no sunlight, there are no ravines, hills, a dense old spruce forest - this is not a place for a mushroom picker, it is useless to look here.
Each search is built differently. Some look under the overhanging spruce branches, bypass free-standing birches along the edge of the forest. Someone is looking at the edges and meadows, examining the grass. In any case, attention and slowness are required.

The signs are a light forest, a clearing, although each mushroom has certain places to grow. For example, in old pine forests you will find a lot of green plants. In a birch forest, mixed with young Christmas trees, boletus and brown boletus like to grow. In the hazel with aspen, you will find an abundance of pigs, black mushrooms. Many species prefer dense soil with low grass. For boletus they go to pine and spruce forests, where there is a lot of moss. Places covered with morning fog, lowlands are signs of mushrooms, boletus, chanterelles. Mushroom spots are often identified by their mushroom smell.

Autumn mushrooms

Abundant rains, lack of heat, high humidity, night coolness - these are characteristic features of autumn and favorable conditions for mushrooms.

Mushrooms in September
In September, the active season of mushroom pickers begins - this is the height of the collection and delicacy preparations. At this time, summer myceliums continue to bear fruit and autumn species appear: ryadovki (smoky, purple, poplar), honey mushrooms, talkers, mushrooms, pigs, greenfinches, blackies. There is an intensive growth of boletus, moss, boletus, raincoats. There are many russula, umbrella mushrooms, poddubovik (Polish mushroom).
Mushrooms in October
The exuberant palette of the October forest adds mystery and creates a fabulous feeling. The ground is covered with multi-colored foliage in the form of a dense blanket, under which mushrooms are hiding. During this time, the number of growing varieties is reduced. Myceliums of honey fungus, butter oil, black mushrooms, goats, talkers, russula, ryadovok, green leaves continue to bear fruit.

Cold creeping fogs are unfavorable for mushroom flies, they disappear, which allows the mushrooms to remain intact until mature age. The October harvest is good for processing and drying: heating is already working in houses, and pickles are well preserved on terraces and balconies until stable frosts.
Mushrooms in November
Gray rows, autumn oyster mushrooms, greenfinches, blackies are harvested before the onset of frost. On stumps and fallen trunks covered with frost, winter mushrooms continue to grow together, these colonies have a reddish color. After the onset of constant night frosts, the mushroom season ends.

Rules for mushroom pickers

1. Novice mushroom pickers need to study the table of edible mushrooms and it is advisable to make the first trips to the forest with experienced friends.
2. Never pick mushrooms that are questionable or unknown to you.
3. Do not take overripe, moldy fungi and with signs of decay.
4. For easier searching, it is recommended to walk with a small stick (90-100 cm) and maintain a slow pace.
5. The container must be correct: basket, wicker basket. Mushrooms have to breathe, so bags, buckets are not the best option.
6. Clothes are selected closed and inaccessible to insects and ticks. Shoes - comfortable for long walking (sneakers, boots).
7. Mushrooms with tubular caps are folded upside down. In large specimens, it is better to immediately cut off the head and put it separately.
8. To facilitate home recycling, it is best to clean the dirt right away and not put it with the ground.
9. During the collection, be sure to follow your movement with a compass or navigate by the sun, cardinal points. Otherwise, you can get lost in an unfamiliar forest.

when to go mushroom picking

It is impossible to tell the exact time, as the sun rises differently in summer and autumn. you need to enter the forest while the morning sun glides over the grass at an acute angle. a long shadow allows you to spot the mushroom faster.
In dry weather, mushroom hunting is useless. They begin to appear after rains, with good soil moisture, warm fogs. In the middle lane, the mushroom season begins early: morels and lines are already growing in early May. The largest collections of all types take place in August - September.

What kind of mushroom grows under the tree. Top 7 autumn edible mushrooms that are not harvested in Russia

We expand our horizons. Today, the top 9 mushrooms, which are harvested 15 percent only by experienced mushroom growers. Each mushroom is interesting in its own way. Let's say a few words about each.

Smoky talker

Smoky Talker is an autumn mushroom. The mushroom is very controversial, I would say that it is not for everyone. Has a strong odor that goes away after boiling. It causes severe intestinal distress in some people, and in some it is eaten in batches. Therefore, all those who collect this mushroom must necessarily boil for 15 minutes and drain the water at the same time.

Common scaly

Also applies to autumn mushrooms. Likes to grow on rotten wood. The name speaks for itself. There are scales on the cap. The cap can grow up to 12 cm in diameter. Edible mushroom, after boiling for 20 minutes.

Mokruha spruce

Edible mushroom. It contains more protein than porcini mushrooms. The hat is always covered with mucus. Grows under the trees.

Hericium yellow

Refers to edible mushrooms. It is fried, steamed, dried, salted, boiled, cutlets are made. Collect it separately from the others so that the spines do not come off. You can see them in the photo.

Stropharia blue-green

Grows in coniferous and mixed forests. Grows in autumn singly or in bunches. A very unusual color of the hat, as if from a fairy tale. Edible mushroom after boiling.

Gigrofor pimpled

Late autumn mushrooms. Edible mushroom. It is collected in the forest when there is nothing to take. Because the hygrophor is small. It tastes sweet.

Amanita gray - pink

This mushroom is considered a delicacy. Fried one of the best mushrooms. It is important to be able to distinguish them from their poisonous brothers. Especially often confused with the panther fly agaric. The gray-pink fly agaric has pink shades, the dots on the cap are gray, brown, but not white.

What mushrooms grow in a pine forest. Rows

Rows got their name due to their ability to grow in large groups, which are arranged in a row or in circles. The cap of young mushrooms has the shape of a ball, cone or bell, the color is different: white, yellow, green, red, brown. Under the cap there are plates, the leg can be bare or covered with scales, but the color is the same - pink-brown.

Where and when do they grow?

They grow in the temperate zone, prefer conifers, more often pine. They can take a fancy to spruce and fir. Rarely found near oak, birch or beech. They grow from late summer until frost.

Are there varieties?

There are about 100 types of mushrooms in the row, the most common ones are worth mentioning.

• Gray. The color of the cap is gray with a greenish or purple tint, smooth. The leg is white, with a yellow or gray tint. It grows from September to November.
• Scaly. The name speaks of the distinctive features, the surface is in scales. Grows in groups in coniferous and deciduous forests.
• Earthy. The cap is gray or gray-brown, sometimes reddish-brown, with a tubercle in the center. The leg is white. It grows only in coniferous forests, from August to October.
• Yellow - brown. The cap is convex, with a tubercle, red-brown. The leg is white above, brownish below.
• Mitsutake. Or pine mushroom, prized in Korean and Japanese cuisine. The cap and leg are brown, and the pulp smells like cinnamon.
• Bored. The hat looks like a pillow, in mature mushrooms it opens. The leg is twisted, the color is from white to brown.
• Poplar. Propagated by spores in the plates. The color of the cap is red, reminiscent of a hemisphere. The leg is pink-white; if you press, spots appear.
• Purple or purple-footed. The name speaks of the distinctive features. Grows in groups, in deciduous forests, where there are more ash trees. The harvest months are from April to November.

Video mushrooms in the pine in the fall. Hike. Butterlets, Ryzhiki, Raincoats, Zelenushki and others.

What could be better than a summer walk in the forest? The voices of invisible birds are heard, the lungs are filled with oxygen. But walking aimlessly is not interesting. Better to grab a basket and go mushroom picking. The pine forest transmits sunlight well, which allows the soil to warm up well. Thanks to this, mushrooms in a pine forest are no less diverse than in forests consisting of deciduous trees.

Mushrooms of coniferous forests

Unlike green plants, mushrooms do not have chlorophyll and therefore are not able to independently produce for themselves nutrients... Because of this, they are forced to look for alternative food sources. There are two such sources: first, it is humus from dead plants; secondly, these are substances from the roots of trees. And if everything is extremely simple with the first source, then the second requires explanation.

Most people are used to considering what grows on the earth as a mushroom. But everything is much more complicated. The fungus is only the aerial part of the mycelium. Most of it is located underground and is represented in the form of densely branched thin filaments of mycelium. Some consider mycelium to be roots, but these are not really roots in the usual sense. Although the mycelium also serves as a root system.

The species diversity of mushrooms in a pine forest depends on its age. The younger the forest, the easier the mycelium can grow into the roots of trees. In a two-year-old pine forest, a late oiler can already grow. Its growth begins in May, but it is most active in June. It can be found by the small tubercles that raise the fallen needles. Fruiting occurs throughout the summer. If conditions are favorable, three to six crops can be harvested in one season. After fifteen years, the activity of the oiler weakens, and new varieties of mushrooms come in its place.

Along with boletus, the following species are found in the pine forest:

The mushroom palette of the pine forest is most varied in the period from 15 to 40 years. Especially if, in addition to pine trees, there are disseminations of deciduous trees in the forest. Birches will delight mushroom pickers with boletus, boletus, russula and volzhanki. If there is an oak, then an oak version of boletus may appear, as well as numerous varieties of russula, black milk mushroom, white podgruzka and many more varieties of milk mushrooms. The mounds of last year's fallen leaves will tell you where to look for the milk mushrooms. They grow up as families. Therefore, if one lump is found, you should not rush to a new place. It is enough to look around carefully - the rest of its relatives may appear.

Unfortunately , in addition to edible mushrooms, there are many poisonous... These include:

• death cap;
• panther, grebe and red fly agaric;
• false honey.

After boron reaches its 40th anniversary, the number of mushrooms in it begins to steadily decrease. And there are three main reasons for this: firstly, the crowns of trees become thicker, and the light does not penetrate well through them and does not warm the earth enough; secondly, the forest litter thickens, which also interferes with the heating of the soil; thirdly, it becomes more difficult for the mycelium to penetrate the root system due to its coarsening. On top of that, old forests absorb a lot of moisture.

What to look for in a fir forest

Unlike pine forests, there are fewer mushrooms in pure spruce forests. And this is due to the density of the spruce crowns. In a young spruce forest, along with the spruce camelina, a pine version of the same camelina can also grow. In middle-aged forests, there is a spruce version of boletus. And also talkers, growing in large groups... Some varieties of russula may come across. In older forests, there is a chance to find a yellow milk mushroom.

Poisonous representatives of the mushroom family were also not without. The royal fly agaric with a yellow-orange cap and numerous cobwebs are the most prominent representatives of inedible mushrooms.

The basics of the quiet hunt

People called mushroom picking "quiet hunting". And no wonder. As with regular hunting, quiet hunting also has a purpose. If a beginner wants to become a successful mushroom picker, then he should heed the simple rules:

Main mushroom season includes three seasons; spring, summer and autumn. Since April, the first morels appear in the forests. And in the fall, until the first frost, you can collect milk mushrooms. But the peak of the mushroom season is in the summer.

Are there mushrooms in the forest when it's winter outside? It sounds fantastic, but even a winter forest can please a mushroom picker. While skiing through a snow-covered forest, it is quite possible to come across a family of oyster mushrooms or winter mushrooms.