Simple rules for collecting healthy and nutritious porcini mushrooms. Growth conditions and mushroom picking calendar
In which forest to collect porcini mushrooms?
White mushroom, also known as boletus mushroom, grows in the most different forests, but finding it is not so easy. Among coniferous and deciduous trees, he prefers proximity to birch, oak, pine and spruce. The age of the trees should be as old as possible: more than 50 years; pine forest can be younger - 20-25 years.
Most porcini mushrooms are found in well-lit and sun-warmed meadows, but they also grow in the shade of dense crowns.
The soil
Boletus grows well in moist, but not swampy soil; it loves moss and lichen coverings. Pinery with sandy soil - Here's the best place to pick porcini mushrooms.
Temperature and weather
The best temperature for the growth of porcini mushrooms: 15-18 °C in summer and 8-10 °Cat the beginning of autumn. Favorable conditions– moderately dry weather, without prolonged rains, and absence sharp changes temperature. Porcini mushrooms love brief thunderstorms and warm, foggy nights.
Geography
The porcini mushroom grows not only in Russian forests, but also all over the world, except Australia. It is found even beyond the Arctic Circle. But the forests where to collect porcini mushrooms a pleasure, they have a flat topography, in the steppes and mountains the boletus disappears.
Season: when to pick porcini mushrooms
In moderate climatic zone The boletus bears fruit from mid-June to the end of September, although sometimes it appears briefly in May. In warmer regions it can grow quietly until October.
Answer the question briefly and clearly where to collect porcini mushrooms, impossible. To get your hands on one and enjoy this fragrant forest delicacy in the middle of winter, you will have to do a good “hunt.” But it's worth it!
Porcini- the most delicious, nutritious and valuable representative among the entire kingdom of mushrooms. Not even experienced mushroom pickers easy to recognize White mushroom and fill their baskets with it.
Let's take a closer look: description of porcini mushrooms, when to collect porcini mushrooms, where porcini mushrooms grow, types of porcini mushrooms and beneficial properties, how to grow porcini mushrooms in the country.
Why is this mushroom called white? The porcini mushroom got its name back in ancient times. Because of its marbled white flesh, even after drying and heat treatment, the flesh remains white, in contrast to darkening mushrooms. Some also call it boletus, capercaillie, mullein.
White mushroom description
Porcini has a delicate aroma and spicy taste. The cap of a mature mushroom grows on average 7-30 cm in diameter. But in some latitudes, with heavy rainfall, you can find a porcini mushroom with a cap diameter of 50 cm.
The color of the cap is from light brown to dark brown - it all depends on the trees under which mushrooms grow.
U young mushroom The cap has a convex shape; as the mushroom ages, the cap becomes flat.
Dry and windy weather The mushroom cap becomes covered with small but deep cracks, damaging the mushroom. In rainy weather, a film of mucus is visible on the top of the cap.
A ripe mushroom has juicy, dense, fleshy flesh of an attractive white color.
White mushroom leg reaches a height of 12 cm, diameter of the stem is 7 cm. The shape of the stem is barrel-shaped or club-shaped, which distinguishes the porcini mushroom from other mushrooms. The color of the stem varies from white to deep brown.
Where do porcini mushrooms grow?
The porcini mushroom grows on all continents, except cold Antarctica and arid Australia.
Most of all, the white mushroom is found in coniferous and deciduous forests with pine, oak, birch, spruce. They prefer to grow under trees over 50 years old, they love lichens and places covered with moss.
Weather for mushroom growth should be warm and rainy - June - August temperature 15-18 degrees, September - 8-10 degrees. Prefers warm, foggy nights - this is the time of harvest.
The porcini mushroom does not like waterlogged places - peat bogs and swamps.
Growth of porcini mushrooms begin with June and continues until September, mass collection occurs in August. IN southern regions may grow until October.
Mushrooms grow in columns-rings and families, so if you encounter only one mushroom in the forest, you will certainly find more.
Types of porcini mushrooms - photos and names
Depending on their habitat, porcini mushrooms come in different types.
White oak mushroom- the cap is brown, not brown with a grayish tint. The pulp is loose, not as dense as that of birch forms. Found in oak forests from June to October.
White pine mushroom- large cap with dark color. The pulp under the skin is brown in color. Can be found in pine forests. The mushroom stem is thick and short.
White birch mushroom– the cap is light, almost white with a diameter of 5-15 cm. It grows exclusively under birch trees in birch forests and groves. Can be found from June to October alone and in groups.
Spruce porcini mushroom– probably the most common type of porcini mushroom. The leg is elongated and has a thickening at the bottom. The hat is reddish-chestnut in color. Spruce mushroom can be found in spruce and fir forests.
False white mushroom ( gall mushroom) – the main difference from the porcini mushroom is that when cut, the pulp false mushroom darkens and becomes pinkish-brown. When cut, the porcini mushroom remains with white flesh.
The gall mushroom has a pronounced mesh on its stalk, which the edible white mushroom does not have.
Tubular layer of gall fungus Pink colour, in a real porcini mushroom this layer is white or yellowish.
A gall mushroom with bitter pulp that does not change even after boiling and frying, unlike the edible one.
Beneficial properties of porcini mushrooms
Porcini mushrooms contain a large number of minerals– that’s why it is the most useful and popular mushroom.
The porcini mushroom pulp contains the optimal amount Selena which can cure oncological diseases at an early stage.
The pulp also contains calcium, iron and phytohormones.
The white mushroom contains riboflavin, which helps normalize the thyroid gland, improves hair and nail growth.
Lecithin helps clean blood vessels from cholesterol. E rgothioneine helps in renewing body cells, good for kidneys, liver, eyes, bone marrow.
Low-calorie porcini mushroom, well suited for drying, frying, stewing and pickling.
Any mushroom is difficult to digest, but dried porcini mushroom is the most accessible for digestion, and up to 80% of the protein is absorbed.
Harm of porcini mushroom
This edible mushroom , but they can be poisoned only in a few cases:
Porcini mushroom contains chitin and is poorly digestible by children, pregnant women, and people with diseases of the digestive system.
Like all mushrooms, the porcini mushroom also accumulates toxins contained in the soil. Do not pick mushrooms near businesses, within the city, near landfills, or highways.
Some people have an allergic reaction to fungal spores.
Use dangerous double(poisonous gall fungus) can lead to poisoning.
Growing porcini mushrooms at home
Many people dream of growing porcini mushrooms on their personal plots, and this is a completely solvable problem. All that is required from you is time, perseverance and accuracy. The mushroom grows in the forest, so it cannot grow without symbiosis with a tree - keep this in mind.
Perfect option, when your plot of land is adjacent to a forest, although it can be grown with several trees growing on the plot. It can be oak, pine, birch, a couple of aspens, spruce. The trees must be at least 10 years old.
There are 2 main ways to grow porcini mushrooms:
From mycelium
From spores found in the mushroom cap.
Growing porcini mushrooms from mycelium
First you need to purchase high-quality material from a specialized store. Let's start preparing the site and planting. This can be done from May to September.
Around the tree you need to expose the soil, removing 15-20 cm of the top layer. You should end up with a circle with a diameter of 1-1.5 m. Save the top layer for later covering the area.
We place rotted compost or peat on the prepared area, the thickness of the fertile layer is no more than 2-3 cm.
We lay out pieces of prepared mycelium at a distance of 30-35 cm from each other and in a checkerboard pattern.
Finally, carefully cover the porcini mushroom mycelium with a layer of soil (which has been removed) and pour plenty of water - 2-3 buckets for each tree.
Mulch the watered area with a layer of straw 25-30 cm thick to maintain moisture.
Continue watering with fertilizers 1-2 times a week.
Before frost, cover the mycelium with a layer of foliage or forest moss. In spring, the shelter is carefully removed with a rake. The first harvest of porcini mushrooms will appear in a year, and when proper care This mycelium can bear fruit for 3-5 years.
Growing porcini mushrooms from caps
For this method of breeding, you need to go into the forest and get some porcini mushrooms. Mature and even overripe mushrooms are better suited. Hats should have a diameter of at least 10-15 cm.
Also, when picking mushrooms, pay attention to what tree they grew under, so you will plant them under these in the future.
Separate the caps from the stems, you will need 7-12 caps per bucket of rainwater, soak for a day. Also add 15 grams of sugar per 10 liters or 305 tbsp alcohol to the water. l. for 10 liters.
After 24 hours, thoroughly knead the caps with your hands until smooth, filter through a layer of gauze.
Prepare the planting site as described in the previous propagation method. One difference is that you must first disinfect the peat or compost layer with a solution of tannins.
The solution recipe is to brew 100 grams of black tea in a liter of boiling water, or you can use oak bark by boiling 30 grams of bark for an hour.
When the solution has cooled, water the area at the rate of 3 liters per tree.
Care for the mycelium as follows - abundant but not frequent watering. Insulate the area for the winter and remove the insulation layer in the spring.
There's nothing complicated about growing porcini mushrooms at home on a personal plot.
Video - Correct porcini mushroom
Healthy and aromatic. It got its name thanks to its cap, which does not change color even after drying. The mushroom remains white, although other species gradually turn black.
Nutritional and taste qualities are excellent. From the article you will learn everything about porcini mushrooms: when to collect them, where they grow, how to distinguish them from inedible ones.
Description of white mushroom
Almost every summer mushroom pickers rejoice at the harvest. How nice it is to look for mushrooms and enjoy fresh mushrooms at the same time clean air. The porcini mushroom is in great demand. Every person who specializes in this matter knows when to collect it. There is an opinion that the porcini mushroom is from the boletus genus.
The diameter of the cap is most often 25 cm. Sometimes it reaches 27 or even 30 cm. It all depends on the type. Once the cap begins to grow, it looks like a hemisphere. Gradually becomes flatter and drier. The color of the porcini mushroom is varied. Depending on the habitat. As mushroom pickers say, it depends on how much light hits the mushroom. It can be either white or dark brown. That is, the lighter the area, the darker the mushroom.
The length of the stem can be 15, 20 and even 25 cm. The thickness of the mushroom varies. At first his leg is thin, but over time it becomes cylindrical and reaches up to 10 cm.
The mushroom has a tube on which small pores are clearly visible. As it grows, its color changes. At first it is light white, then yellowish, and when ripe it turns green. At the very break of the stem, the color does not change from the cap. This is the white mushroom. You need to know when to collect it. After all, you can’t eat it green and overripe.
Benefits of porcini mushroom
This product contains carotene, vitamin B, C, D and riboflavin. It is these vitamins that help strengthen nails, hair, skin and the entire body. The high content of sulfur and polysaccharides helps with cancer.
Porcini mushroom contains a lot of lecithin, which helps treat atherosclerosis and increase hemoglobin. It contains a lot of protein, which gradually disappears when fried. That is why it is recommended to use dried mushrooms. They are better absorbed in the body.
The carbohydrates found in porcini mushrooms support and strengthen immune system and protect against a variety of viruses. Therefore, it is recommended to use them as often as possible. However, mushrooms are difficult food for the stomach. Try to use them dried in soups. Read the article about where porcini mushrooms grow and when to collect them.
Harm of porcini mushrooms
People often use toxic substances, without even knowing it. Any mushrooms that grow near the highway or in polluted places are strong natural sorbents. They absorb all toxic substances. Therefore, to maintain your health, you need to look for clean places White mushroom. When to collect and where, we will tell you further.
Doctors prohibit giving mushrooms to children. If there is poisoning, it is almost impossible to save the child.
The child’s body cannot cope with the fungal chitinous shell, since it does not have enough necessary enzymes to digest food. Especially mushrooms.
Habitats
Many people do not know where porcini mushrooms grow. Wet and rainy conditions are best for them. Where there is horsetail, it is impossible to find porcini mushrooms in the forest.
Most often, this delicacy is found near fly agaric mushrooms. In which forests do porcini mushrooms grow? Experienced mushroom pickers can answer this question. They are often located near rivers or streams. Mushrooms love not only moisture, but also warmth. In hot weather, they hide under bushes and grass, and in the fall, on the contrary, they look for open places so that the sun can warm them.
Mushroom pickers have an idea in which forests porcini mushrooms grow. After all, they can’t be found everywhere. Pine forests or birch groves famous for porcini mushrooms. In these places they grow not alone, but in families. Therefore, if you find at least one mushroom, do not go far, there are probably more nearby.
All forests, coniferous, pine or deciduous, are famous for porcini mushrooms. However, only in old places. Young forests cannot boast of an abundance of this glorious delicacy.
Now you understand in which forests porcini mushrooms grow, and you can go looking for them without any problems.
Where to pick porcini mushrooms in the Moscow region
This wonderful delicacy does not grow in every forest. This territory is located in the direction from Moscow to the West. It is there that there are forests with high humidity and all conditions for the growth of porcini mushrooms.
This is in the Ruzsky or Shakhovsky districts. If you go north from Moscow, then you can turn to the suburb of Taldom.
Experienced ecologists believe that it is impossible to collect porcini mushrooms in the Khimki forest or Lyubertsy. These areas are considered polluted, and the conditions in them are unfavorable for porcini mushrooms. Even if they are edible, they can be poisonous only because they have absorbed all the harmful substances.
Now you know where to pick porcini mushrooms in the Moscow region, and it won’t be difficult for you to sort out clean and polluted areas. Most often, the harvest for this wonderful delicacy is large, the main thing is not to make a mistake in it and not to pick a poisonous one.
When to pick porcini mushrooms
In spring and winter, you don’t have to look for this delicacy. It will be impossible to find them anyway. No one can say for sure in what month porcini mushrooms are harvested. They usually appear in June and their season lasts until October. If summer began earlier, in April or May, and the air humidity is high, then the first porcini mushrooms can be found. However, if autumn is frosty and cold weather sets in early, then do not expect it in October.
They grow very quickly. From a small one, weighing 3 grams, in a week it becomes about 200-250 grams. Very often you can meet giants that reach 700 grams. As many years of practice have shown, the smaller the mushroom, the better it is absorbed by the body. That is, a very small one is not suitable, since it is not ripe. Ideal for consumption from 100 g. up to 300 gr. In too large mushrooms there is a lot of fiber, so to the human body it's hard to understand them.
A very useful white mushroom. When to collect it, decide for yourself. However, it is always worth remembering that summer is optimal time for harvesting. Porcini mushrooms are very popular with worms and insects. Therefore, in the fall you need to try to find a good and undamaged product.
The difference between a false mushroom and a real one
Very often people collect the wrong product that they need. Everything happens out of ignorance. Therefore, they confuse the false white mushroom with the real one. They are found equally under deciduous or coniferous trees. They look almost identical.
The first misconception of people is that the inedible false porcini mushroom grows separately. It can be seen in a warm, illuminated clearing or forest edge. The false mushroom often overlaps with the real one.
The first difference is the terrible bitter taste. The false mushroom is not classified as poisonous, so more experienced people try a very small piece. A very bitter taste immediately appears.
If you are afraid to try the mushroom during collection, then heat treatment will help you. When fried or boiled, the bitter taste becomes unbearable.
Be careful, as the pulp of the false mushroom contains toxic substances, which gradually poison the body. With constant use, the liver and its performance are destroyed, and even cirrhosis can develop.
Symptoms of poisoning
You already know what a porcini mushroom is, when to collect it and where. However, it is necessary to understand what symptoms occur during poisoning and what to do in this case. As practice has shown, the first signs appear no later than two hours after consumption.
In case of poisoning, nausea, vomiting and severe diarrhea occur. The temperature rises to almost 40 degrees, and the hands and feet become very cold and chills begin. In some cases, hallucinations are noticeable.
At the first sign of poisoning, you must take Activated carbon, drink as much as possible cold water and strong chilled tea. In the meantime, you need to call a doctor or ambulance. Only with proper and timely treatment does a person have the opportunity to recover within three days.
Mushrooms belong to separate kingdom living nature and are on a level with animals and plants. This is a large group of organisms that plays important role in the cycle of substances, destroying the remains of plant and animal compounds. Many species occupy a special place in the human diet due to their taste value.
In rainy autumn, mushrooms can be found in any forest clearing. It's harder to find them in dry conditions. autumn weather, as they hide under trees in the shade.
The speed and quality of the fruiting body is affected by:
Growth is due to many factors that hinder rapid development mushrooms Before you go to collect a natural harvest, you need to study the weather and its effect on the mushroom.
How fast do mushrooms grow in the forest?
These organisms grow faster than any representative of the food plant. Most edible mushrooms appear within 3-5 days and develop to medium size at normal indicators temperature and humidity.
They continue to gain weight for ten days. Both day and night they behave absolutely the same. This is distinctive feature them from other natural kingdoms.
Veselki and morel mushrooms have a particularly fast growth rate. They can grow up to 30 cm in an hour. Meet rare species that reach half a meter in height in two hours.
How long does it take for mushrooms to grow after rain?
Even an experienced mushroom picker cannot accurately name the time when mushrooms appear after rain. Really growth fruiting bodies significantly accelerates after a warm, quiet rain or the appearance of fog.
If the street is suitable weather, then you shouldn’t grab your raincoat and run into the forest for a mushroom harvest.
It is necessary to collect after 5-13 days depending on the type of fruit and conditions after heavy rain.
How many hours does a porcini mushroom grow after rain?
At the end of June on the roadside forest paths Everyone's favorite porcini mushroom begins to appear. It is considered the most delicious and healthy among all other varieties of mushroom fruits. It is found in conifers and deciduous forests under a spruce, birch, oak or pine tree.
The white mushroom grows slower than the others. After rain it takes longer to grow. But in one day it is capable of gaining more mass than other mushrooms. This is indicated by its weight after four days of ripening, it is about 150 g, while the weight of russula is 12 g, and boletus is 70 g.
How many days after the rain should you go to the forest for boletus?
The boletus got its name from its butter-slippery cap. They are small and pleasant to taste and even an experienced mushroom picker can very rarely encounter them on their way.
Butterflies actively begin their growth from the end of August until the second week of September. They meet at the beginning of June in coniferous forests under larches and pines. It is better to go for boletus the next day after heavy rain. When the moisture is absorbed into the ground, the boletus will begin to grow and you can immediately collect them.
When an edible mushroom can become dangerous
Any mushroom, even an edible one, can become dangerous to human health. It all depends on:
Walking along a forest path, it is easy to stumble upon many beautiful mushrooms, but aggravation environmental problem and following other people's advice can greatly harm your health. Therefore, you need to be extremely careful and rely only on yourself.
Most mushroom pickers visit the forest not only to enjoy these gifts of nature, but also to enjoy the process itself. A person who is interested in this business must have full knowledge of the growth of mushrooms.
You can find out where which mushrooms grow in the following video.
I think everyone knows that mushrooms appear in our forests not suddenly, but according to a very clear schedule, which depends primarily on how quickly the mycelium accumulates the resources necessary for the formation of the fruiting body, as well as on , under what external conditions it is “adapted”.
It is in connection with these circumstances that there are spring mushrooms, early summer mushrooms, just summer mushrooms and late summer mushrooms, as well as autumn and even winter mushrooms. And the “first wave” of each mushroom, as a rule, is confined to a certain period. In this article, I intend to talk about when mushrooms grow, while briefly describing each mushroom and indicating the timing of its appearance and “disappearance” in our forests. And at the very end of the review there will be a useful bonus - mushroom calendar .
Morels
Many gourmets consider morels to be second only to truffles in their taste. Nevertheless, in terms of the time of their appearance in the forests, they should be considered unconditionally the first. IN good years The fruiting bodies of morels appear already in April, delighting the zealous mushroom picker. Who, despite the furious ticks at this time, had already “sharpened his skis” into the forest - as soon as the snow melted there and it became more or less warmer.
It turns out that there are several types of these wonderful mushrooms and they all differ slightly in the timing of their appearance in the forests. Let's take a closer look at each morel.
Of all the morels, it stands out the most large size, as well as its mass character. In the baskets of spring mushroom collectors, mushrooms make up the lion's share of the entire harvest.
Edible morel grows on the rich nutrients calcareous soils, gravitating towards well-lit places, therefore prefers light forests— birch forests, aspen forests, elm forests, oak forests, poplar groves and pine forests. He does not avoid mixed forests. In terms of relief, it loves lowlands and floodplains, as well as southern mountain slopes. Usually, edible morels are found where in the forest there are clearings, clearings and gaps among trees, in cluttered places, in old burnt areas. Morels are also found in cities - there they grow in forested areas, as well as in front gardens. Some gardeners can tell you stories about how they found morels right in the garden (in places where they grow fruit trees and bushes), I will say this - there is some truth in these stories.
Appears in our forests approximately in the beginning of May, peak growth - mid-end of this month, continues to throw out fruiting bodies until June, and then (about the middle of the month) disappears completely. In abnormally warm seasons - when autumn drags on and is dry and sunny - it may appear in October.
The earliest of the morels.
It's already starting to bear fruit in the middle of April, however, not as numerous as its previous brother. Disappears from forests approximately at the end of May, less often - At the beginning of June.
Grows in conifers and mixed forests, preferring damp grassy places, is especially often found in swampy lowlands and floodplains. Also loves cluttered places. It was noticed that the fungus seemed to form mycorrhiza with ash. Unlike the edible morel, it prefers sandy soils.
Morel tall
Externally, this mushroom actually corresponds to the previous one, differing from it perhaps more dark color hats (and even then not always) and a little taller. In terms of timing of appearance in the forests, it also fully corresponds to its counterpart.
Usually - mid-April - May, bears fruit less often until June.
The growing conditions are almost the same as for the previous morel. Except that the tall morel is periodically found in gardens and vegetable gardens. Well, he still comes across noticeably less often.
Before preparing morels, you should Boil in salted water for at least 15 minutes and then discard the broth.. This is necessary in order to neutralize the toxins present in fresh morels. And don’t even think about neglecting this rule - you’ll get so poisoned that you won’t think it’s enough!
Stitches
And now the most controversial of them will come spring mushrooms. Their inconsistency lies in the fact that in Russia, from time immemorial, lines have been devoured by both cheeks, and in the West they are poisoned with them, including with fatal consequences.
The whole point here is the inconsistent concentration of a special toxin contained in the lines. Usually it is such that one or two boils are enough to neutralize the poison. However, sometimes the content of this poison goes off scale, and no amount of boiling helps. Rumor has it that six months of drying can completely get rid of the toxin, but scientists warn that everything here depends on how much poison has accumulated in the fruiting body of the mushroom.
That is, if there is enough of it in the mushroom, no amount of drying or boiling will save you from terrible poisoning.
On top of everything, different people The body tolerates stitch toxin differently. Some people don’t even give a damn about it - there are cases when particularly crazy mushroom pickers ate armfuls of lines in their raw form, and - “at least henna.” But another, more unpleasant statistic is also known - when even a fully processed mushroom with a minute concentration of toxin caused serious poisoning in the eater.
To collect or not to collect lines? This is a voluntary task for every mushroom picker, but - at his personal risk.
However, these spring mushrooms we'll still look into it.
It is noticed that this mushroom prefers coniferous forests to deciduous ones. Loves old burnt areas and clearings, as well as sandy soils.
Bears fruit late April - early May, and so - almost until June.
The largest of the lines. More different from the previous one light color"hats". Appears in birch forests and mixed (but always with birch) forests in late April-early May.
Bears fruit until the end of May, less often - until early June.
It grows in well-warmed places - edges, clearings, etc. Like all lines, it feeds on decaying wood dust.
And now we have reached summer mushrooms. First on the list are russulas - as the earliest mass-produced ones. It’s funny, but some mushroom pickers don’t collect them, considering this a frivolous activity. But in vain, because in terms of taste they are quite good (and some types are even considered a delicacy) and have beneficial properties. However, some of the russulas are quite pungent in taste. fresh(as a rule, these are distinguished by a provocative bright red color), and the bitterness can irritate the mucous membranes, which can easily cause symptoms of poisoning. But types edible russula There are quite a few of them (their distinctive feature is that the pulp is not bitter or pungent, but is often pleasant to the taste), and listing them all would definitely not be enough in one article.
U different types bruises - different terms appearance. Some of them are early summer, some are late summer, and some are autumn. There are also russulas that bear fruit throughout the warm season.
Therefore, we can safely say that these mushrooms appear in our forests approximately from mid-June, but only disappear in mid-October.
And where they grow - it all depends on specific type. But in principle, in any forest you can find some edible russula.
Butter
Another numerous genus of mushrooms, combining about four dozen different species. A couple of them (dozens) definitely grow in our country.
Butterflies, along with russula, are one of the earliest summer mushrooms; moreover, they are known for the fact that they begin to appear together. Their only drawback is increased worminess (up to eight mushrooms per dozen), but nothing can be done about that, because the taste of butter mushrooms has always been excellent.
They grow in different forests, but are more inclined towards conifers. There are especially many butterflies in young, well-warmed pine forests. It is better to collect these mushrooms with cloth gloves, otherwise your hands will be stained with mushroom “snot” and dirt adhering to them.
Butterflies begin to grow from mid-June, and continue to appear almost until October. Their peak fruiting period is Aug. Sept.
Obabki
Despite the fact that boletus mushrooms are usually called obabki, that is, mushrooms with brown caps, according to science it is a whole genus of mushrooms, which includes not only brown boletus mushrooms, but also all kinds of red-headed boletus mushrooms. And what’s most interesting is that there are several types of both. However, the average mushroom picker has never bothered about their diversity, and distinguishes these mushrooms only by the color of their caps. Well, because some of them are found under birches, and some - under aspens.
boletus
Since from time immemorial these mushrooms have been called little girls, we will begin our review of this group with them.
Common boletus
Captured (in all its glory) in the photo above, which headlines the gag section. It is found, of course, in birch forests, or mixed ones, but always with an admixture of birch. It can also grow in the tundra - among dwarf birches, and often has a sprout that is taller than the latter, which is why it is jokingly called “overbirch birch” among tundra inhabitants.
Black boletus
Very similar to the previous view, in fact - its complete double, differs only slightly more dark color. But how hallmark It’s better not to use this, because both boletus are prone to variations in the color of the caps in the dark or light direction. Usually mushroom pickers cannot distinguish between the two at all.
It does not bear fruit for as long as an ordinary boletus, usually with July to September. In October it can hardly be found.
And there is one. It has the lightest color of all boletuses, and sometimes it is completely snow-white. It differs from its previous brothers in that it is drawn to damp, wetlands.
White boletuses growing from July to end of September.
Boletus
They differ from boletus mushrooms in that they form mycorrhiza with aspen. Well and more bright color hats.
Boletus yellow-brown
Probably the most common boletus (and the most beautiful). Despite its name, it is found not only under aspens, but also under birches, and sometimes in other deciduous forests.
Bears fruit from early June to September, V warm autumn sometimes you come across in October.
But this fungus is absolutely indifferent to what tree it grows under. The only “requirement” is that this tree be deciduous. But most often it is found precisely in those forests where aspen grows.
Bears fruit from June to October. Appears en masse in three “waves”: at the end of June, in the middle of July, and in the second half of August - first half of September.
White boletus
It turns out that among the redheads there is also a light (up to complete whiteness) variety, which, interestingly, is sometimes considered one of the most real porcini mushrooms (unlike the one discussed recently white boletus). Perhaps this is due to the excellent taste characteristics of white boletus.
It's funny, but deciduous forests This mushroom avoids, preferring to grow among pines and spruces. I have never come across it, although they say that this mushroom is periodically encountered in the Urals.
Collection time - from June to September.
They are very similar to boletus, but differ from the latter in having a dry, velvety cap. The taste of the mushrooms is quite good, but for some reason some mushroom pickers do not collect them, considering them mediocre.
Fruiting from mid-June to September.
Umbrellas
Very interesting group mushrooms, some of which are edible - with very high taste qualities, so frankly poisonous species. Unfortunately, due to the strong external resemblance, only seasoned mushroom pickers can distinguish good umbrellas from bad ones. I strongly do not recommend that novice mushroom pickers get involved with umbrellas until they have the proper knowledge and experience.
The most recognizable of edible umbrellas — variegated umbrella(depicted in the photo above) Grows in open places - meadows, pastures, forest edges. It is distinguished by a darkish cap, covered with variegated scales, and also by the fact that its flesh does not change color when pressed or cut.
begin to grow from mid-June, appearing in whole groups, and continue to appear until the first half of October.
Chanterelles
One of the few mushrooms with very pleasant quality- complete absence of worms. But in terms of its taste, it is not for everyone, although it is very useful for the body, especially as a good natural anthelmintic.
It grows mainly in birch forests (no matter what anyone says, I have never seen it in other places); according to some information, it can form mycorrhiza with other trees.
For villagers, this mushroom is a good hack. They like to collect it in whole bodies, and then sell it to city residents at a very inflated price. They don’t eat it themselves, they say it’s tasteless.
Chanterelles bear fruit approximately from the end of June to September, however, there is a massive release of them in the first half of July.
Bitters
I admit, I have seen a lot of these mushrooms in my time, but I have never collected them and, moreover, I have never cooked them. This is how it happened in the Urals - alas, bitter mushrooms are considered the most toadstools. In general, this mushroom is considered second-rate even among its admirers. That is, if they take it, it is only when there is nothing else to collect.
Western fellow mushroom pickers agree with us in this regard, and consider bitter mushrooms in general inedible form. However, according to experts, they can be eaten salted or pickled. But first you should soak it.
Bitterweeds grow in coniferous and deciduous forests, and I’ll tell you this - there are a lot of them there (since no one collects them).
These mushrooms bear fruit from late June to October.
I almost forgot! One unpleasant feature has been discovered behind bitters - they accumulate radionuclides very well. So if you live in protective zone Chernobyl, or somewhere near Chelyabinsk - it is better to refrain from collecting these mushrooms.
Mushrooms known to many (most from shopping). They love fertile soil, rich organic substances(manure, rotted plant residues etc.). There are several types of these mushrooms, a couple of which are inedible, and a couple more are poisonous.
They are usually collected in meadows, as well as in gardens and parks. Some species are grown industrially and are sold on an equally industrial scale.
Edible champignons growing from late June to September.
White
Briefly, we can say the following about them. Porcini mushrooms grow in different forests, both coniferous and deciduous, but the most prolific in this regard are dry, well-warmed birch forests, preferably with sandy soil.
They begin to bear fruit at the very end of June, but the most widespread appearance of fruiting bodies is observed in July- closer to August. September- the latest time when you can pick porcini mushrooms; they disappear in October.
Volnushki
They are pink waves. They are found in birch and mixed (with an admixture of birch) forests, preferring places with old trees. They are especially revered by mushroom pickers for their amazing (salted and pickled) taste, despite their conditional edibility (according to some reports, mushrooms are even mildly toxic) and noticeable causticity when fresh. To get rid of it, the mushrooms are especially thoroughly soaked and boiled.
The first waves are still appearing at the end of June, but the most massive fruiting of these mushrooms is observed twice during the summer - closer to August And in early September.
Gobies
Bull mushroom, aka valui. In fact, this is the most ordinary russula, albeit with its own “original” taste and smell characteristics, which do not allow it to be consumed fresh. Usually these mushrooms are collected when they are still young, with the cap not fully opened, and they are salted after preliminary soaking or boiling (otherwise it will be impossible to eat). However, a properly prepared valui will outshine the others salted mushrooms- this is what gourmets who know a lot about it say. But abroad this mushroom is considered inedible. Well, in vain.
The goby grows everywhere in our forests, preferring both coniferous and deciduous trees. It has been noticed that most of these mushrooms are found in birch forests or mixed forests with an admixture of birch.
Bears fruit from the beginning of July to the end of September.
Milk mushrooms
Quite a large group of mushrooms, which include not only real milk mushrooms from the genus Mlechnik (that is, those that produce milky juice when cut), but also a couple of representatives of the genus Russula (for example, dry milk mushrooms, which, by the way, is shown in the photo higher).
They all grow in different forests, but they prefer those that have birch (sort of like the most delicious milk mushrooms that's where they are found).
Real milk mushroom
He is a raw milk mushroom. "King of Mushrooms", hero of the Russians folk tales, since ancient times we have been revered and respected by the people. To this day it is considered the best mushroom for pickling. And perhaps no epithets are enough to describe the taste of salted milk mushrooms.
Found in birch forests or forests mixed with birch. As a rule, it comes across in large groups. Very recognizable by the slightly pubescent edge of the cap (somewhat reminiscent of a giant white cap).
Growing from July to September, most massively - in August.
He is also a white loader. Being yourself real russula, does not have caustic milky juice, and therefore - it can be cooked without preliminary soaking and boiling. For this quality we are no less revered by mushroom pickers than true milk mushrooms. Dry milk mushrooms are also good for pickling, although it can also be stewed in sour cream, boiled with mycelium, or fried.
It forms mycorrhiza not only with birch, but also with other (including coniferous) trees, so it falls into diverse forests. Loves clearings and forest edges.
Growing from July to October, massively - in September.
Yellow milk mushroom
It has a slightly yellowish color on the upper part of the cap - with slight variations in light or dark side. It can be considered a variety of real milk mushroom, because in terms of taste it is actually not inferior to it. We are also revered in our country and in Eastern Europe. And here Western Europe I clearly underestimated its merits; there the yellow milk mushroom is considered inedible and almost poisonous.
Unlike real milk mushrooms, it gravitates more toward conifers than to deciduous trees. Often found under spruce trees, less often in pine forests. It can be found even more rarely in a birch forest.
Growing from July to October, massively - late summer-early autumn.
Black milk mushroom
He's a pig. The mushroom is very good in terms of taste, but for some reason some mushroom pickers neglect it. Suitable not only for pickling, but also for stewing or frying - with the obligatory preliminary soaking or boiling.
Just like most milk mushrooms, it breathes unevenly towards birch, so it is found in light birch forests and forests mixed with birch, preferring edges, clearings and other places well warmed by the sun.
Bears fruit from July to October, but most intensely - in August-September.
He is also a blue milk mushroom. It is named so because it quickly changes color when cut - from light yellow to purple. Outwardly similar to the yellow milk mushroom, but the color is more intense.
In terms of taste, it is almost at the same level as the real milk mushroom, and by some gourmets it is considered the best mushroom. Used purely for pickles.
Already from the name it is clear that this mushroom is found mainly in spruce forests, although it is often collected in mixed forms.
Starts to grow from the end of August. The whole thing bears fruit September- until the first days of October.
Belyanki
With white mushrooms, we will begin to look at those mushrooms that appear closer to autumn.
Whiteworts (also known as white moths) grow in birch forests and mixed coniferous-birch forests, and are often found in large groups. They like to hide in the grass and under leaves.
They are good for pickling, although they are not as tasty as true volushki. The acrid taste is eliminated by prolonged soaking and cooking.
They don’t bear fruit for as long as other mushrooms - about from mid-August to mid-September, however, they appear quite en masse.
Ryzhiki are rightfully considered the best autumn mushrooms. Firstly, for its popularity, and secondly, for its excellent taste (even in Latin, saffron milk cap is called “delicious milkweed”). These mushrooms are especially good when salted.
There are three varieties - this is the well-known real camelina (in the photo), red camelina and spruce camelina. They are all very similar to each other and differ slightly in appearance. They prefer to grow in coniferous (pine or spruce) forests, especially young forest plantations.
The saffron milk caps begin to appear approximately from mid-August and continue until the very end of September. However, from time to time they can delight the mushroom picker with a short-term wave early July.
Honey mushrooms usually grow from the end of August to the end of October- three layers, but can give a wave and early July- under favorable conditions.
There is one type of honey mushroom (though it has nothing to do with real honey mushrooms) that can grow at low temperatures. This is the so-called winter honey fungus. You can meet it on trees from autumn to spring. In warm, mild winters it bears fruit all season, but usually appears during thaws. Only experienced mushroom pickers collect it, because this honey mushroom has false poisonous “doubles” that are very similar to it. Abroad, it is cultivated as oyster mushrooms and champignons, where it is known as Japanese name « enokitake". The cultural form of the winter honey fungus is very different from the natural one - it has white color, as well as thin, elongated legs and small caps.
greenfinch
The most late mushrooms on our list. They grow in coniferous forests or mixed ones, especially preferring dry pine forests with sandy or sandy loam soil. They are distinguished by their good taste and do not require any processing before cooking, except for thorough washing, since almost all collected greenfinches are always in the ground and sand.
Some gourmets consider these mushrooms to be especially tasty, but there is a small ambush here: all greenfinches, without exception, contain a small amount of toxins. If you eat them in small and in moderation with good breaks - the body (healthy) will cope with these toxins with a bang. However, if you get too carried away with greenfinches, you can get seriously poisoned.
Appear in early September and bear fruit until the first frost (in the south - to November, to the north - until the end of October). They often grow from under the first snow, which is why they are sometimes called “winter mushrooms.”
Mushroom calendar
And here is the mushroom calendar promised at the very beginning of this article. Let us summarize all of the above in the table below.
Note: The numbers under the abbreviated names of the months indicate their decades. Orange stripes indicate the fruiting time of the mushroom, and yellow- when it happens en masse.
Mushrooms | Apr | May | Jun | Jul | Aug | Sep | Oct | ||||||||||||||
1 | 2 | 3 | 1 | 2 | 3 | 1 | 2 | 3 | 1 | 2 | 3 | 1 | 2 | 3 | 1 | 2 | 3 | 1 | 2 | 3 | |
Morels | |||||||||||||||||||||
Stitches | |||||||||||||||||||||
Butter | |||||||||||||||||||||
boletus | |||||||||||||||||||||
Boletus | |||||||||||||||||||||
Umbrellas | |||||||||||||||||||||
Chanterelles | |||||||||||||||||||||
Bitters | |||||||||||||||||||||
White | |||||||||||||||||||||
Volnushki | |||||||||||||||||||||
Gobies | |||||||||||||||||||||
Milk mushrooms | |||||||||||||||||||||
Dry milk mushrooms | |||||||||||||||||||||
Black milk mushrooms | |||||||||||||||||||||
Yellow milk mushrooms | |||||||||||||||||||||
Yelnichnye | |||||||||||||||||||||
Belyanki | |||||||||||||||||||||
greenfinch |
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