Autumn cities. Autumn abundance of mushrooms will delight lovers of quiet hunting. What edible mushrooms are harvested in autumn

general characteristics

Types of autumn mushrooms are divided into the following taste categories according to the degree of edibility:

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

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 them. This process takes a lot of time and requires patience.

edible mushrooms

Autumn is the best mushroom season. Evening and morning coolness, humidity have a good effect on the growth of mycelium. Autumn according to the collection period is divided into early and late. Each of these periods is characterized by its own characteristics and diversity of species.

Types of early autumn

The beginning of September is a great period for collecting autumn delicacies. Some of the species still continue their fruiting from the summer, some are just emerging.

Honey mushrooms

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

Chanterelles

Chanterelles in translation from Old Russian mean "yellow". Fox mushrooms in autumn are best found on acidic soils, in deciduous or mixed forests. Their external description has a colorful appearance. A hat in the form of a cone or funnel, bright yellow or orange, stands on a dense tubular leg.

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 hat, coloring. But there is no waviness around the edges. The false chanterelle has a rounded cap edge. The details in this case are important. Chanterelles love moisture, and people collect them right after the rains in September.

Champignons

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.

Irina Selyutina (Biologist):

Meadow and field mushrooms are widely distributed in Russia. Fruiting bodies can appear both singly and in groups. You can collect them from June until October-November. At the same time, it is very important to be careful, because. these edible mushrooms can easily be confused with the pale grebe and white fly agaric. Young champignons are distinguished from them by the pink color of the plates (in poisonous mushrooms they are white) and the absence of a well-developed tuberous extension at the base of the stem. At the same time, the expanded base has on its surface the remains of a bedspread - Volvo.

The pulp of champignons is dense, fleshy, has a pleasant mushroom smell.

mushrooms

Another tasty and healthy type of autumn forest mushrooms. The name speaks for itself, red, fiery hats are visible from afar. They can be found in coniferous forests. Young specimens 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 preserve mushrooms. The second decade of September is the best time for their collection and preparation.

Russula

In all regions of the current Russian Federation, autumn mushrooms grow - russula. Their hats come in different colors - red, gray, lilac, slightly yellow and even spotted. Coloring depends on the humidity of the climate in which they grow. According to the degree of edibility, they are divided into edible, inedible and poisonous. The structure of all species is similar. The flesh is fragile, and the surface of the cap 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 - white. The season of its collection begins in mid-summer and continues until October. It got its name due to one feature: the pulp does not change its white color even when dried. Demand for them is always high, for several reasons:

1. The pulp of these organisms is fragrant, dense and tasty.
2. They are easy to clean and cook.
3. Even when 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 wet, the surface becomes sticky. During drought, cracks appear along the edges of the cap. The leg is thick, barrel-shaped, barely noticeable reddish and high.

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

Types of late autumn

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

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

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

Pine rows appear under pines and poplars.

Lamellar species of late autumn mushrooms form yellowish fruiting bodies and settle in open glades. The number of individuals of one group reaches 30-35 pieces. Mushrooms have several types. They are black, pepper, blue, white and gray.

The 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 taste analogues either in the world or in Russia.

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

Irina Selyutina (Biologist):

Winter honey agaric belongs to the Ryadovkov family, although the Flammulin genus, of which he actually is a representative, also belongs to the Negniyuchnikov family. In the center of the cap, the surface has a darker shade. In wet weather, the cap becomes slimy. Adult mushrooms can often be covered with brown spots, which do not affect its taste in any way. Interestingly, the cells damaged during severe cold weather are able to restore their vital activity as soon as the air temperature becomes positive again. As it turned out, this species can be grown in a humid and not very warm basement.

The greenfinch got its name because of its color. This species feels good in most regions of Russia, in mixed, deciduous and coniferous forests.

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

Oyster mushrooms, like mushrooms, grow on old deadwood. Their development requires a large amount of cellulose. October is the best time for such a late look. The pulp always has a certain density. The surface is shiny, with a sticky top layer. The aroma is weak. Old fruiting bodies are best boiled because of their stiffness and dryness.

inedible mushrooms

Pick mushrooms carefully.

Inedible and poisonous varieties include:

• toadstools;
• rows are greenish;
• rows are sulfuric;
• fly agaric blushing.

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

Benefit and harm

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

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

These elements are important for the proper functioning of the human body. During the period of infectious diseases, regular consumption of dishes with the addition of mushrooms helps prevent diseases, stimulates the immune system. Some species 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 the legs, contain an excess amount of chitin, which causes fermentation processes in the intestines and prevents digestion.

It is dangerous to collect forest organisms growing near highways, factories, landfills, landfills or residential buildings. This is due to the fact that their fruiting bodies are able, like a sponge, to absorb all the toxic substances from the environment - air and soil. Collection of "forest meat" in areas affected by radiation, entails the disease of radiation sickness.

Autumn is a great time for walks in the forest. The absence of intrusive insects, which greatly annoy a person in the summer months, the natural riot of colors, fresh air, make staying in the autumn forest especially pleasant. But the autumn forest can surprise not only with clean air and bright colors, at this time comes best time for quiet hunting for a wide variety of mushrooms. So what kind of mushrooms can be picked in the fall?

Quiet hunting in September

September without exaggeration can be called the most mushroom month in a year. In September it is still quite warm, so summer types of mushrooms continue to grow actively:

• white;
• boletus;
• boletus;
• boletus and others.

But at the same time, the first mushrooms, characteristic only for the autumn season, begin to appear:

• autumn mushrooms;
• chanterelles;
• milk mushrooms;
• mushrooms.

In autumn, as well as in summer, the most desired trophy of a mushroom picker is a white mushroom. Borovik is very versatile in culinary terms, it can be:

• dry;
• fry;
• cook;
• marinate;
• salt.

Boletus can be perfectly stored for several months frozen. The amount of protein contained in the composition of the porcini fungus is comparable to the amount of protein found in meat. Boletus is most often found in mixed forests.

As for butterflies, just like in August, September butterflies continue to delight mushroom pickers with their abundance. The butterdish is a small yellow mushroom that grows mainly in pine forests and forest edges. Gourmets especially appreciate them in salty form.

Boletus - noble mushroom, comparable in its taste and nutritional properties with boletus. It is distinguished by a bright red hat, thanks to which it is clearly visible against the background of forest grass. Depending on the species, it can grow in both coniferous and deciduous forests. Soup made from boletus, without exaggeration, can be called a surprisingly tasty dish.

Boletus in summer is more common in birch groves. In September, lovers of mushroom hunting appreciate the boletus growing in the swamps. They have a dark brown, sometimes completely black hat, for which they received the name "blackheads". This type of boletus is distinguished by its small size, dense structure and almost never wormy.

In autumn, the average daily temperature is much lower than in summer, due to which worm mushrooms occur much less frequently.

What mushrooms grow in October

In October, typical summer mushroom species begin to gradually lose their positions. If at the beginning of the month you can still quite successfully collect mushrooms, boletus and boletus, then by the end of October these representatives of the mushroom family can be seen less and less in the baskets of mushroom pickers. When at night the temperature does not exceed 5 ° C, and during the day the thermometer does not rise above 10 ° C, the time comes for the active growth of autumn mushrooms.

October is the best time for collecting autumn mushrooms. There are several varieties of these mushrooms:

• hemp;
• thick-legged;
• meadow;
• yellow-red;
• bulbous;
• dark.

Small mushrooms with round caps can be cut off along with the legs, if the caps of the mushrooms have opened, then the legs, as a rule, are not taken, since they cease to have nutritional value and are poorly absorbed by the body.

Chanterelles - these mushrooms are called so because of the color similarity with the famous forest animal. Chanterelles grow in groups, along the edge of the forest, avoiding heavily shaded places. The chanterelle is a small fungus, with a cap diameter of about 5 centimeters and a short stem. Very tasty fried.

Chanterelles also used in medicine. They make an extract, which, according to medical experts, prevents the development of cancer.

Milk mushrooms are edible mushrooms that grow in large families in forest glades. As a rule, they are found next to birch trees. There are four types of mushrooms:

• ordinary;
• peppery;
• the black;
• bluish.

The breast has a concave cap measuring 10 to 20 centimeters, which has shaggy edges and may be covered with mucus. In cooking, it is used exclusively in salt form.

Ryzhik is notable for its orange-red color of the cap and a pronounced resinous aroma. The size of the saffron cap sometimes reaches 18 centimeters, and the length of the legs is 8 centimeters. Grows in groups in mixed forests. Due to the high palatability of mushrooms not subjected to heat treatment and consumed fresh or salted.

If the autumn is warm, October mushrooms can continue to grow until the end of November.

late autumn edible mushrooms

Many mushroom pickers are interested in the question of whether mushrooms grow after frost and where to look for them when the temperature drops below zero. There are several types of mushrooms that continue to grow with the onset of cold weather, these include:

• oyster mushrooms;
• greenfinches;
• rows;
• winter mushrooms.

Oyster mushroom is a nondescript gray-brown fungus that is often mistaken for a toadstool by inexperienced mushroom pickers. Oyster mushroom feels great at sub-zero temperatures and stops growing only with the onset of serious December cold weather. The main nutrient for oyster mushrooms is cellulose, so it can often be found on rotten stumps and rotten trees. Like honey mushrooms, oyster mushrooms grow in large fused families. From a culinary point of view, it has proven itself well in fried and pickled form.

Zelenushka is a typical representative of late autumn mushrooms. It got its name from the green color of its body. The main places where greenfinch grows are mixed forests. Most often grows in groups, although single specimens are sometimes found. Stops active growth only when the forest ground is covered with a dense layer of snow.

Violet Row is a medium-sized mushroom that grows in both deciduous and mixed forests. It differs from other mushrooms in the bright purple color of the cap, which becomes lighter as it grows. The use of purple rowing in its raw form can be extremely dangerous for humans, since it contains toxic substances. However, after heat treatment hazardous substances are neutralized, and rowing can be safely eaten.

Winter honey agaric - just like summer and autumn mushrooms, grows on old stumps and rotten trees. The main differences between winter honey agarics and their counterparts growing in the warmer season are:

• smaller size;
• velvety leg with no ring;
• darker color.

There were cases when mushrooms continued to bear fruit in January and February, during the winter thaws.

The main problem for inexperienced mushroom pickers is that when picking mushrooms, you can often encounter false mushrooms that look very similar to real ones, but are completely inedible. Therefore, every mushroom picker must certainly know how edible mushrooms differ from false ones.

The difference between false and real mushrooms

The fact is that false mushrooms, just like real ones, grow in large families on trees, in humid places, so it is quite possible that you collect edible mushrooms from one tree, and their poisonous counterparts grow on the next one. It follows from this that you should never rush to collect mushrooms in a basket, you must carefully examine each separately growing group, and only after you are convinced of the authenticity of mushrooms, you can start collecting them.

​

There are a number of signs by which false mushrooms can be recognized:

• In edible individuals, the hat is rough, covered with dark dots, in false ones it is absolutely smooth.
• Genuine representatives have a white film under the hat, the doubles do not have it.
• Unlike real mushrooms, the aroma of inedible species is extremely unpleasant.
• The color of the hat of poisonous individuals is distinguished by brighter tones.
• The plates of inedible mushrooms are green or yellow, while those of edible mushrooms are beige.

Knowing these differences will help you always collect only edible mushrooms and save you and your loved ones from poisoning.

Quiet hunting in the autumn forest cheers up and improves health, and delicious dishes from autumn mushrooms will be a great addition to a good mood.

Mushrooms are a special gift of nature. They are tasty and are used by culinary specialists in a wide variety of dishes. And what a pleasure picking mushrooms brings: a forest filled with the aromas of herbs and foliage, the chirping of birds and the delight of mushroom finds! And no mushrooms from the store can compare with fragrant mushrooms from the forest, found in person.

Picking mushrooms is not as easy as it might seem at first glance. There is an optimal time for picking different types of mushrooms. And, of course, you need appropriate weather conditions. The mushroom picker's calendar will help you choose the time to go for mushroom gifts of nature. Experienced mushroom pickers, of course, can do without it, but for beginners, the mushroom calendar will come in handy.

What edible mushrooms grow in autumn

Autumn brings many different mushrooms. They can be collected from late August to November. They are better stored than, for example, summer ones. Among them there are a lot of delicious, suitable for various culinary purposes. We suggest you get acquainted with the most common of them.

• Porcini
• oyster mushroom
• breast
• edible hedgehog
• Umbrella blushing
• chestnut mushroom
• Kid
• Chanterelle
• Butter dish
• mokhovik
• Mokruha
• Autumn honey agaric
• boletus
• boletus
• Ginger
• Ryadovka
• Russula
• forest champignon

mushrooms growing in september

Mushrooms grow in September in deciduous, coniferous and mixed forests. They are found in artificial forest plantations.

Before picking mushrooms in September, you should understand the varieties and names, as well as understand which mushrooms can be picked and which should be discarded.

There are a large number of varieties of all mushrooms. There is no general world classification. On the territory of Russia they are divided into 4 categories:

• the most valuable;
• less nutritious and tasty;
• with mediocre taste;
• low-value, with mildly pronounced taste qualities.

Type 1 includes porcini mushrooms, mushrooms, mushrooms and yellow milk mushrooms. The most favorable for the collection of such mushrooms are the Tula region and the Moscow region.

The 3rd category in Russia includes edible mushrooms with an average nutritional value and taste (moss mushrooms, russula and mushrooms). In the Voronezh and Belgorod regions, russula and milk mushrooms are harvested in autumn. In the Altai Territory, they are less common in September, they are collected in the summer months.

According to their edibility, September mushrooms, like all the others, are divided into the following groups:

• edible;
• conditionally edible;
• inedible;
• poisonous.

This classification is based on food safety and ease of preparation. Edible mushrooms cannot be poisoned, even if they are raw.

Conditionally edible can not be eaten raw. They have bad taste. They are pre-soaked, then boiled or dried.

Safe for human health, but tasteless inedible mushrooms. They are not used in cooking.

In poisonous organisms, toxic substances cannot be removed by simple culinary techniques at home. Their consumption is life-threatening.

When to collect boletus in the fall

Boletus boletus, especially young and strong, are in no way inferior to white ones - even boil, even dry, even fry. And if they go in a layer, then you can pick them up in a relatively small forest, more than one bucket.

According to popular belief, the first boletus trees appear when the mountain ash blooms, and then all summer long they do not leave forest glades and birch groves. Unless, of course, the summer turned out to be too hot and dry. But the summer boletus has one drawback - the worm loves this delicious mushroom very much. So the mushroom picker, reluctantly, has to throw away one mushroom after another.

In autumn, the boletus is clean and strong. And besides, their special appearance appears - with a thick leg and a dark hat, which practically does not differ in taste from white. Finding it, however, in the fallen leaves is not easy. But if one is caught, then around it you can find a dozen more.

At what temperature do mushrooms grow in autumn (boletus)? Their temperature regime is almost the same as that of whites. For a boletus, 10-12 degrees of heat is quite enough, only these mushrooms love wetter weather, and not prolonged rains, but thick autumn fogs. And if the autumn is dry, then the boletus must be sought in humid places, in the lowlands and even in the swamp.

The first serious autumn frosts, as a rule, discourage mushroom pickers from walking into the forest with a basket. The season is closed! However, if the frosts are followed by a thaw, as happened this October, the inhabitants of the Leningrad region have every chance even in late autumn to please themselves with a “quiet hunt” and diversify the menu.

A week without night frosts made us, who moved for a while to a village near Luga, seriously think about resuming our favorite summer activity - mushroom picking. And the outstanding warm day with the sun, somehow not at all like autumn shining from a cloudless sky, literally forced us to follow our old mushroom paths. It cannot be said that they somehow especially counted on success, but what if?

Already the first steps through the forest brought confidence that our hopes were not in vain: among the abundance of frost-beaten and sour from the rains bittersweet there were mushrooms, the age of which was clearly less than a week, i.e. they grew after the frost. These were and russula, and young fly agaric- here it was not their suitability for food that was important, but the very fact of the probability of the appearance of fruiting bodies on the mycelium after night frosts.

On the sandy hillocks were found in abundance greenfinches(otherwise they are called brilliant greens, and if we speak the language of science, then this mushroom is called). Strong, wonderful color, they were located on the slopes with whole families. The earth or white moss rises with a tubercle - look for brilliant green. This fungus grows most often in pine forests, rarely mixed with pine forests, mainly in large groups. The hat of the brilliant green is first convex, then flat, often with a wavy raised edge, sometimes cracking; dense, smooth or slightly scaly, yellowish-greenish, olive-brown in the middle. The pulp is well developed, dense, white or yellowish, of pleasant taste, without any special smell. Those who ate them assure that the mushroom is very tasty. Zelenki pickled, salted, canned. At the same time, they complain, however, that there is too much sand in these mushrooms. However, there is a way to get rid of this trouble by soaking brilliant green for a couple of hours in salt water, and then thoroughly washing them with running water. Let's say right away - we did not begin to collect greens, because we had never tried them and at the time of the walk through the forest we were not even sure of their edibility at all. This evening, after chatting with neighbors, we found out that these mushrooms can not only be used for food, but they are also useful: firstly, they contain anticoagulants that prevent blood clotting, and also have a slight antimicrobial effect.

The ability to fight microbes is different and fox, which we also managed to find in the forest. There were quite a few foxes. They preferred to hide in the moss and, due to their relative youth, did not yet have time to reach large sizes. Finding a fox is always a joyful event, but in the slightly faded October forest, its bright color was especially pleasant.

Closer to the most favorite places, in the summer in abundance pleasing us with porcini mushrooms, they began to meet. Their appearance was not so hot - most often they became limp from the past rains with all the ensuing consequences. At the same time, they remained absolutely clean, since, apparently, neither worms nor mosquito larvae are no longer found at this time of the year.

However, I did not want to collect the sour oil. I wanted to find whites, although it was already clear that they were unlikely to be in the same “good shape” as summer or September.

White found. A total of 9 pieces. They looked rather exhausted - apparently, the appearance of the white world after frosts was still difficult for them. The hat had some kind of shabby appearance, with inconceivable tubercles and small pits, the biological meaning of which remained incomprehensible. Their cleanliness somehow did not particularly please them, because anyway they were somehow watery, but not at all as strong and vigorous as they should be.

In general, porcini mushrooms are something magical. We can only express solidarity with the opinion of Igor Lebedinsky, who maintains an entire site on the Internet dedicated to mushrooms, and who literally said the following about white mushrooms: “You can write a novel about white fungus. To write, but not to write: the porcini mushroom will still not fit into the framework of the novel. There are many beautiful mushrooms, but where else can you find such a mushroom, near which you want to sit down and die in peace, because nothing will be better? It's easy with white. You just need to find ... White fungus - the antipode of the pale grebe. The toadstool breathes aesthetics, the toadstool is impeccable in every detail ... but for some reason it does not please. (Although, of course, it is clear why). White fungus is a completely different matter. Not always correct, not too elegant, simple. Like Lenin".

Our autumn whites did not quite correspond to this, on the whole, a very fair characterization. It would be superfluous to die near them. But some kind of autumn “dilapidation” did not affect their taste qualities in any way, we, in any case, did not notice. Summing up the results of the campaign, it should be said this: there are a lot of mushrooms in the forest before frost and after the first frost, and as literature data show, you can find them even under the snow. Of course, these will not be white or even chanterelles, but representatives of the same Ryadovkov family, to which Zelenka also belongs. It's about pimples. Here is a wonderful story told by one of the inquisitive mushroom pickers:

“It happened on January 6, 1995, when we gathered to celebrate Christmas in the Kukhmar tract, not far from Pereslavl-Zalessky. We are teachers who have been working together in a computer camp for several summer shifts. The preparation of the festive dinner was accompanied, as usual, by memories of the summer months spent together.

Oh, here would be another mushroom soup ...
“What are you talking about,” I replied. - Let's do it!
- No, from dried mushrooms - this is not the same. That would be fresh.
- So, we'll make it fresh. Everyone present looked at me intently...
- Maxim, do not joke, do not poison the soul. Waist-deep snow in the forest!

It all ended with a grand bet on a bottle of cognac: if I can gather mushrooms and cook soup today, the sixth of January, my cognac, if not, I lost. In the evening, fresh mushroom soup was served at the festive table. I won the bet. It’s just that my programmer friends didn’t know about winter mushrooms that are found in our country and are not at all so rare. Only you need to look for them not on the ground, under the snow, but on the trees.

One of our most common winter mushrooms is Winter honey agaric (Flammulina velutipes Sing.). It belongs to the extensive Ryadovkov family ( Tricholomataceae). Many other well-known species of mushrooms also belong to this family - autumn (or real) mushroom and meadow mushroom; appearing in the fall in our deciduous forests is purple rowing, and in pine forests - green rowing (greenfinch); pigs, govorushki, money, garlic. The fruiting bodies of winter mushrooms appear late in autumn with a decrease in air temperature and an increase in humidity. The mass development of this fungus lasts after snowfall until the onset of stable frosts. Then, throughout December, January and February - until March - the fungus continues its development: frozen mushrooms thaw during the thaw period and continue to grow and form viable spores.

Only with the onset of early spring, the fruiting bodies begin to turn brown, shrink and die. At this time, they are already inedible. According to its taste and nutritional qualities, winter mushrooms belong to the fourth category (we remind you that the highest food category is the first, which includes porcini mushrooms and mushrooms). However, it appears in significant quantities when other edible mushrooms no longer exist. With it, you can do everything that they do with other mushrooms - cook soup from it, salt, dry, marinate. From the false honey agaric, the winter reliably differs in the color of the plates on the bottom of the cap - they are yellowish-white in it (this can also be seen in our photo), while the false honey agaric has greenish plates. However, you can safely collect winter mushrooms without fear of poisoning - there are simply no false, inedible or poisonous mushrooms similar to it at this time of the year. (Information from the site

The weather, according to mushroom pickers, is the most favorable at this time. And it is not necessary to wait for rains, air temperature and high soil moisture contribute to the ripening of various types of mushrooms. But which autumn month is most suitable for mushroom pickers? Each month attracts in its own way, but what mushrooms can be collected in large quantities in October?

Mushrooms in the middle of autumn

Walking through the autumn forest, when the sun warms and the leaves rustle underfoot, mushrooms can be seen at almost every step. October is a great time for mushrooms: the nights are cool, and foggy in the mornings, which has a very beneficial effect on the quality of the mushrooms. Mushrooms collected in the October period will be better stored in the winter than those collected earlier.

In October, mushrooms should be looked for in the forest, because they prevail in glades in September, and October mushrooms grow under trees, in forest thickets and on stumps. So, what mushrooms grow in October:

Based on the list, this will be a good harvest, but remember that you need to go for October mushrooms before the first frost as long as the weather is favourable. Each type is delicious in its own way, and you can cook a wide variety of dishes and preparations. But in order not to collect grebes in October, you need to study each species in detail.

Boletus, mushrooms and oyster mushrooms

Boletus mushrooms are edible mushrooms that grow optionally under birch trees. They can be found in deciduous forests absolutely anywhere. So, mushroom pickers often collect boletus on the edges and hillocks. The hat is dark brown, in the form of a semicircle. Inside is white pulp, which will immediately darken in the cut. The young mushroom is elastic and dense, the old one is watery and fibrous, and the stem becomes hard and inedible. Therefore, it is worth collecting only young mushrooms.

For the winter, you can make excellent canned food from boletus or simply dry them. Just imagine on a cold winter evening. It is worth inhaling the aroma of this dish, and you are already transported to the autumn forest.

The next type of mushroom that is harvested in October is boletus or porcini. It is considered royal among mushroom pickers because it has an amazing taste and aroma. in a pine or spruce forest. The cap is dark brown to purple. The flesh is white and very dense, which does not change color when cut. A basket of porcini mushrooms is a great variety of dishes. Pickles, fried and boiled mushrooms, as well as dried for the winter. This is very valuable and, therefore, having collected a basket of mushrooms, you can consider yourself lucky.

Where in the Crimea to collect mouse mushrooms (gray row)

Oyster mushroom is an unpretentious mushroom that is not afraid of frost. You can collect these mushrooms at the end of October, and in some regions even in December. Habitat - stumps, aspens, oaks, birches or poplars. So, wandering through the forest in search of delicious mushrooms, pay attention to stumps where young oyster mushrooms can hide. The shape of the oyster mushroom resembles an ear and belongs to oyster mushrooms.

A young mushroom has a convex hat with curved edges, but in adult mushrooms the edges are even. The legs of the fungus are dense and slightly bent down. Grayish in color, even ashy. From oyster mushrooms you can cook a lot of dishes. You can marinate, or you can fry with an onion, and they are also perfectly used in a salty form.

True connoisseurs of this mushroom try to grow oyster mushrooms at home. Simply place the spore bags in the cellar and voila! - all winter fresh mushrooms.

Honey mushrooms and mushrooms

Fans of honey mushrooms can find them on damaged trees, this is a favorite habitat for mushrooms. Often these are birches or aspens. On coniferous trees, mushrooms are less common. In its shape, the cap of the fungus resembles a ball, the leg is thin and dense, up to 18 centimeters long. They range in color from cream to yellow, but sometimes have a red tint. Honey mushrooms can be either salted for the winter, or dried or fried. And also mushrooms are very tasty and just pickled.

All about edible mushrooms growing in the Krasnodar Territory

The next type of October mushrooms is mushrooms. It is simply impossible to miss them in the forest. A bright red color and a convex hat wrapped around the edges immediately gives out a mushroom, wherever it hides. Habitat - pine forests. The taste of the mushroom is not inferior to either white or any other. And when preserved, it retains its bright color. In many countries, sauces are prepared from mushrooms and added to a variety of dishes, and camelina oil is also especially popular with gourmets. This highly aromatic product is ideal for salad dressings or cooking.

Talkers and garlic

Talkers got their name because of the hats that look like a loudspeaker. Lives in a temperate climate. The taste of the govorushka is sweet with spicy notes. The leg is not eaten, but the hat is very tasty both in pickled form and fried or salted. You can determine the talker not only by the shape of the hat, but also by the floral smell.

Walking through the October forest, enjoying the last warm days, pay attention to the stumps. It is there that you can find garlic mushroom. It got its name from the garlic smell. The mushroom has a small convex cap and a thin stem. The color is both brown and red. Usually these mushrooms are dried and used as a condiment.

Blues and waves

Or cyanosis - an excellent mushroom that is consumed fried, salted, pickled. The color of the cap is purple in a young mushroom, and with age it becomes dark purple. The diameter of the cap reaches 15 centimeters, and the cylindrical leg reaches all 8 centimeters. It tastes fruity and sweet when raw.

If you want to tinker a little with mushrooms, but get a worthy reward in the form of an amazing taste, go to the birch forests for volnushki. While processing, they require a lot of effort, but their taste is very rich in any preparation. You can recognize the mushroom by a convex pinkish hat up to 12 centimeters in diameter, which is framed by a fringe. The leg reaches 6 centimeters. Volnushki can be salted or fried, they will amaze your guests with an unforgettable taste. The work will not be in vain. For example, a very tasty dish is baked volnushki with rice and vegetables.

The best mushrooms and mushroom places of the Samara region

Chanterelles and greenfinches

A popular species among mushroom pickers is chanterelles. Firstly, they have a refined taste, and secondly, these mushrooms are not wormy. Mushroom brightly saturated yellow with curved wavy edges of the cap. The place of residence of chanterelles is coniferous forests. They are often eaten fried with potatoes. And their unforgettable aroma takes you to the forest path of a coniferous forest.

Who would have thought that there are edible green mushrooms. Yes, believe me, there is. Zelenukha or - a mushroom of a rich green color that does not change even after processing. Habitat - pine forests. Their flat hats peek through the pine needles. The smell is nutty, and they taste very meaty. Just remember, you need to use greenfinch in moderation, otherwise you can earn poisoning.

Unusual butterflies and black milk mushrooms

Butterfish - mushrooms for an amateur. They live in pine or mixed forests, have a convex hat. Mushrooms grow on the edges in groups. Often, adult mushrooms are affected by worms, so you should look only for young fungi. A distinctive characteristic is that it is strongly oily, therefore it is ideal for frying, boiling and pickling.