Mushrooms

Autumn gives a lot of different mushrooms. They can be collected from late August to November. They are better stored than, for example, summer. Among them there are a lot of tasty, suitable for various culinary purposes. We suggest you to get acquainted with the most common ones. White mushroom Let's begin our acquaintance with the representative of the mushroom kingdom, which is popularly known by the people as "the king of mushrooms", since it is considered the most valuable in nutritional and taste qualities.

Rowing have many valuable qualities. But since they are a collective concept that personifies a whole genus of edible and poisonous mushrooms, most people bypass them. Even experienced mushroom pickers do not always take the risk of collecting such forest trophies, being afraid to confuse them with inedible brethren.

Rovovka white, or tricholome white (Latin name - Tricholoma album), - ground agaric mushroom belonging to the family Ryadovkovye. White ryadovka perfectly "masked" by other types of mushrooms. Often amateur mushroom pickers put this representative of the mushroom kingdom in their baskets. The question of whether to deal with white tricholy, how edible it is and whether it makes sense to bring it home will be discussed in this article.

Row earthy is a mushroom, which most lovers of outdoor recreation bypass. Often the species is not noticeable, since its grayish-brown cap perfectly hides the fungus from the eyes. But despite this, it is found everywhere, characterized by a delicate taste and a bright aroma. That is why, today we decided to introduce in detail all lovers of quiet hunting with this common resident of our coniferous forests, and also to determine its main features.

Oyster mushrooms have long been appreciated by all who adhere to the rules of dietary nutrition. These mushrooms are low-calorie and contain a lot of useful elements. Therefore, today we will tell about their distinctive features, what types are, where they grow and how they can be used. Oyster mushroom oak Pleurotus dryinus Synonyms: dry, pleurotus, oak mushroom.

Many mushroom pickers like to collect mushrooms due to their group growth. These mushrooms are delicious, suitable for use in almost any culinary ideas. However, there are false doubles of honey agarics, which can accidentally end up in the basket of a mushroom picker and generate a catastrophe, called toxic poisoning.

The beginning of autumn - the peak of the harvest of mushrooms. At this time, every lover of this product hurries into the woods in order to collect a full basket of mushrooms and prepare them for the winter. And here begins the first difficulties associated with how to distinguish an edible mushroom from an inedible mushroom — in order not to be mistaken, you need to know what each species looks like and at what period of harvest.

The mushroom family is quite large, but there are representatives who are still little known in our region. One of these is considered to be a ram mushroom, which is significantly different from most of its relatives, as it looks like a fleece of sheep. Consider what he is and what useful qualities endowed.

In the forest and steppe zone, sometimes you can find mushrooms that have a strange appearance, and do not differ in large size. They grow on dead wood or near animal excrement. Today we will consider representatives of the now-disbanded family of dung beakers: how they look, where they meet, and whether they can be eaten.

In each region, there are some edible and poisonous mushrooms, which should be known to both experienced mushroom pickers and beginners. Consider the main types of edible and inedible mushrooms of Bashkortostan, we give a complete description, as well as tell about the use in cooking. Edible mushrooms Consider the characteristics and description of all types of edible mushrooms that can be found in Bashkiria.

Due to the warm and pleasant climate, the Kaliningrad region has a rich, diverse flora and fauna. There are beautiful mountains, forests, steppes, reserves, there are various animals and many kinds of mushrooms grow. However, when collecting mushrooms, the so-called "quiet hunt", you need to take special care, because the climate favors not only edible varieties, but also those that are completely unsuitable for food.

Valui is a mushroom known to people for a very long time. It can be cooked in various ways, but it is especially good in salt form. In order to assemble and make preparations for the winter without harm to the body, it is necessary to know the peculiarities of the appearance of the valuya, as well as the technology of its competent processing. Edibility Valui refers to conditionally edible mushrooms.

Cordyceps is credited with a list of miraculous medicinal properties. Traditional Oriental medicine has practiced the use of fungus for general healing for centuries. What it is, where it grows, from what it helps, and to whom it is shown, you will find the answers to these and other questions later in the article.

You might be surprised, but the art of collecting mushrooms is a real science. It is important not only to know where and when it is possible to collect them, but also to be able to distinguish edible mushrooms from inedible and poisonous ones, as the latter are able to mask themselves very well. Ignorance of the basics of mushroom mastery can turn into tragedy.

Bitter bitch is far from a rare mushroom, but due to its burning-tart taste it causes a double perception in mushroom pickers. Western gourmets consider it inedible and, according to some reference books, even poisonous. And in Russia and Belarus, such a forest trophy is collected for pickles. What is this mushroom, where it grows and what volatile signs characterize, whether it can be used for food purposes - we will tell about it later.

Dunka mushrooms, or as they are still known - swine, are quite common in our forests. This fungus used to be considered conditionally edible, but today it is classified as poisonous. What is the danger and whether it can actually be eaten, read about this and other important details below. Another name The most common name is swine, but you can also hear variations like a pig or pig.

Mushrooms are a valuable food containing a wide range of vitamins, microelements and essential amino acids. In the Voronezh region, located in the forest-steppe zone, you can find up to 500 species of various mushrooms. But, possessing insufficient knowledge, it is easy to make a mistake and disrupt the "bad" specimen, than to cause great harm to the body.

Russians, and not only them, love to eat mushroom dishes. In central Russia there are all conditions for this, one of which is to be able to distinguish edible mushrooms from inedible ones. For this it is worth getting to know them better. Edible mushrooms Them in central Russia a huge amount. The characteristic features of the most common of them are presented to your attention below.

It is very important for mushroom pickers to know “in-person” mushrooms that are common in the region of their residence. This is necessary in order not to bring an inedible or poisonous specimen from a “quiet hunt”, and also not to waste time gathering representatives of the mushroom kingdom with mediocre tastes.

Rowing lilovoguyu, or chenenozhka, belongs to the genus ryadovok and, despite the specific color that frightens some mushroom pickers, deservedly found its admirers. In addition, it is one of those rare mushrooms, the growing season and the collection of which can continue even during the first light frosts. This makes it possible to extend the mushroom season and get even more pleasure from quiet hunting.