Mushroom picking rules: a brief reminder. The basic rules of the mushroom picker Where you can collect different mushrooms, and where it is better not to go for them

This post was inspired by my yesterday’s outing into the neighboring forest, which is located next to our buildings ... I haven’t been in the forest for three and a half years, I didn’t pick mushrooms ... And then, with an employee of our management company, we decided to “escape” to the forest, yes collect mushrooms for roasting... And they did! And not only for frying, but also managed to cook soup,
so delicious!!! I love mushrooms.

1. The first and most important rule of picking mushrooms in the forest: if in doubt, don't take it! And don't even try! You should never take unfamiliar mushrooms, hoping for a chance, so as not to run into a poisonous one.

2. Just as one cannot jump into a deep and unfamiliar river without knowing what lies at the bottom, and besides, without having learned to swim, one cannot go into the forest for mushrooms without knowing them and without studying their habits.

3. It is better to pick mushrooms early in the morning, when there are no slanting rays of the sun yet, then the mushrooms are more visible. The sun has risen - take it behind your back so that your eyes do not blind, and when returning home it is easier to navigate.

4. It is good to look for mushrooms by dew, when the wet cap shines and is clearly visible among the grass and foliage.

5. Light, comfortable clothes and shoes, containers, a knife and the ability to navigate in the forest are the most important, necessary and mandatory attributes of a "quiet hunt".

6. Most mycologists argue that the mushroom should be unscrewed from the ground like a screw, otherwise the cut off part of the leg will remain in the soil, rot and destroy the mycelium.

7. It will be convenient to pick mushrooms in the forest with a stick - a little fish, 90-100 cm long with a slingshot at the end. Never pick mushrooms along the highway, because they accumulate all the toxic products of the auto industry.

8. Mushrooms, especially tubular ones, must be put in a basket with their caps up, and small mushrooms are better whole, and cut off the cap for large ones.

9. Willow baskets are best suited for picking mushrooms, as they retain the aroma and freshness of the mushrooms very well. Iron containers have the ability to oxidize the collected mushrooms, transforming them into potentially poisonous ones. Therefore, the use of such containers is not recommended.

10. Immediately clean the found mushrooms from the ground and debris - there will be less work at home.

11. How to pick mushrooms correctly? You should not be greedy and take overripe and old mushrooms. You must always remember that without mushrooms on earth there would not be such beautiful, lush and rich forests. A mushroom is a faithful friend of a tree, and therefore an old mushroom must be carefully pricked onto a tree branch so that the dried spores scatter in different directions, and mushrooms in our forests will increase from this.

12. In the forest you should walk slowly, you should not run. You need to step carefully: look for mushrooms, and look under your feet. The wet trunk of a lying tree is sometimes slippery like ice, look - do not get hurt, otherwise you will have to forget about gathering.

13. Mushrooms cannot be stored for a long time (no more than 2-3 hours), therefore, having come from the forest, they must be immediately sorted out and processed. Mushrooms deteriorate especially quickly in rainy and damp weather. Rapid spoilage of mushrooms is associated with a high (up to 89-92%) moisture content.

14. Untreated mushrooms can be stored in the refrigerator for several hours or in the cellar, and in the absence of both, they should be laid out in one layer and placed in a cool place.

15. All mushrooms, especially lamellar, and among them russula, need to be cut only with a leg to make sure that there is no membranous ring characteristic of pale grebe and some other poisonous mushrooms similar to russula.

16. For drying, salting, pickling, you should take only strong and whole mushrooms.

17. Never taste unfamiliar mushrooms, even if they have a pleasant mushroom smell.

White mushroom - royal

White mushroom is considered the king of mushrooms, not only because of its impressive size, but also because of its taste and nutritional value. White mushrooms are valued for their taste and nutritional properties. When cooked properly, this is a real delicacy. This mushroom belongs to the mushrooms of the first category. This means that it is better absorbed by the human body than other mushrooms, and this is undoubtedly much more important than just the content of nutrients. But with this, white mushrooms are all right.

White mushrooms contain more than others riboflavin - a substance responsible for the health and growth of nails, hair, skin and for the health of the body as a whole. Riboflavin is especially important for maintaining normal thyroid function. Dried porcini mushrooms contain the alkaloid hercedin, which is used in the treatment of angina pectoris.

boletus

The boletus mushroom is also called obabk, chelysh, aspen or redhead. This is an edible mushroom that grows in mixed forests, its mycorrhiza (mycelium) is associated with aspen, very often it is found in aspen forests or near aspens. It has a reddish-orange cap, a stocky leg with dark "scales" and dense flesh that turns blue when cut. All types of boletus are edible and taste similar. They are used in frying, boiling, soups and marinating.
ATTENTION! An overgrown and decrepit boletus can cause mushroom poisoning.

boletus

All boletus mushrooms are edible mushrooms and differ slightly in nutritional qualities. Mushroom pickers do not always distinguish between their species, but for mushroom hunting it is useful to know the ecological characteristics of different species. The name is due to the fact that they often grow near birches, because they form mycorrhiza on its roots.

Line ordinary

The common line is found in temperate forests. The fruiting body of the line resembles a walnut or brain. Raw and uncooked, this mushroom is poisonous. Before eating, cooking is necessary for 30 minutes, then washing, and drying is desirable for 6 months. All these operations do not guarantee complete elimination of toxic gyromitrins, which also have carcinogenic properties.

Morel

These are the earliest edible mushrooms. They are often not black, but gray. They are much more common than other species. This is one of the few mushrooms that can cause allergic reactions in humans. Therefore, if you have never tried morels, start your acquaintance with them by tasting a small piece and, if no reaction follows, you can continue to eat them.

Allergic reactions can be expressed as indigestion and muscle weakness. Sometimes an allergy to morels manifests itself only after the interaction of fungi in the stomach with alcohol.

Peppercorn Lactarius piperatus

The white mushroom is a glorious prey of the mushroom picker. But a rare lucky person can boast of a big "catch" of this handsome man - not every mushroom picker knows the mushroom places. The ancient Roman poet Martial wrote back in the 1st century that it is easier to give silver than to bring milk mushrooms as a gift. This excellent category I mushroom has long attracted to itself with its taste and original color in pickling - white milk mushrooms in finished form have a bluish tint. This mushroom got its name for its massiveness, weightiness, heaviness - hence the “breast”.

Oilers

This name is due to the slippery, oily hat. All representatives oil it on this basis and are recognized. Under the hat there is always the remnants of a private bedspread, forming a ring. The butterdish fungus, with more than 40 representatives, is a traditional mushroom for our area, which is most often found in deciduous forests and pine forests. However, it cannot be said that these are primordially “Russian” mushrooms. Butter mushrooms are also found in Africa, also in Australia, in general, where the climate is close to temperate.

Russula

Russula mushrooms are perhaps one of the most common of all mushrooms. They can be found wherever there is a forest. Moreover, they feel comfortable both under deciduous trees and under conifers. Although they especially like to settle under young birch trees and on the side of roads.

autumn honey agaric

Otherwise, it is also called a real honey agaric or autumn. Autumn honey agaric can be found everywhere in the forest zone and even in gardens. It grows on stumps, tree roots, often in a windbreak, just on the ground, on living trees (birch, spruce) in large colonies, and if there is a drought, honey mushrooms can be found on drying tree trunks at a height of 2-3 meters from the ground.

The cap of this honey agaric is yellowish-brown or grayish-brown in color, with fibrous scales that disappear later, darker in the center. The whitish pulp of the cap exudes a pleasant mushroom smell. The plates of a young fungus are covered with a white film. As it grows, the film comes off the cap and hangs on the stem in the form of a ring.

summer honey agaric

The summer honey agaric grows from June to October in the same places as the autumn one. The hat of the summer mushroom is convex with a tubercle in the center, in young mushrooms with a cobweb cover, then flat, sticky in the rain, yellow-brown, lighter in the center.

The pulp is thin, light brown, pleasant in taste and smell. Leg (up to 8 cm long, up to 1 cm thick) hollow, hard, brown, with a brown ring, dark brown below the ring, with scales.

Raincoat

Everyone knows these mushrooms, but almost no one takes them. Who did not knock down white balls of "hare potatoes" in childhood or crushed "wolf tobacco" with their feet, from which brown clouds of "smoke" rose at the same time - i.e. spores of these mushrooms scattered. Up to a trillion pieces! Thus, you helped their resettlement. And they were called raincoats because they very often “crawl out” in abundance just after the rains. Raincoats, while they are white inside, do not turn green - delicious mushrooms. In Italy, they are even considered the best of mushrooms, this, of course, is a bit of an exaggeration on the part of the Italians.

Some people know that raincoats are edible, but they are afraid to take them, because they don’t know how they are prepared. And it's very simple - just like with any "sweet" mushrooms - crumbled - and into a frying pan, or into soup - and that's it. No need to soak or boil, cook as you like, even in oil, even in sour cream. They look appetizing in a frying pan: white, or rather creamy, they are fried a little. Not only are raincoats delicious, they are also healing! All of them can be used as a plaster, as a hemostatic and wound healing agent. It is enough to pick the mushroom, break it and apply the pulp to the wound.

Double net-sock or "Lady in a veil"

A mysterious and beautiful mushroom called Setkonoska double or "Lady in a Veil". This mushroom has a characteristic phallic shape, which is apparently the reason why it is considered an excellent sexual stimulant, despite the sharp and rather unpleasant aroma. Interestingly, in Europe, mushrooms became widespread for the same reason, they were even fed to cattle before mating.

The mucus on the cap of the net-sock was considered the "sperm of the devil", which was collected by witches to give birth to the offspring of the "Lord of Hell". Further research on netsock mucus has shown that the substance can lower cholesterol levels and blood pressure in the human body. The mushroom is edible and in China is quite widely used in the preparation of various dishes.

The mushroom is included in the Red Book of the USSR and the Red Book of the RSFSR.
Edibility: Young mushrooms are edible; in addition, dictiophora double is used in folk medicine against gout and rheumatism.

mushroom poisoning

The only danger associated with picking and eating mushrooms is poisoning. First of all, you can get poisoned by poisonous mushrooms. On humus-rich lands and in warm, humid weather, the toxicity of mushrooms increases, and on poor soils and in dry times, it decreases.

The first signs of poisoning can appear after 20-30 minutes, and on average 1-2 hours after eating poisonous mushrooms. The main symptoms of abdominal pain, nausea, vomiting, dizziness. The most dangerous is the pale grebe, since poisoning with it affects after a long time (up to 2 days).

In case of poisoning, you should immediately call an ambulance or send the victim to the hospital. Before the doctor arrives, the patient must be given first aid. First of all, cleanse the stomach and intestines from food. Before examination by a doctor, you should not eat. Alcohol is strictly contraindicated.

The main thing when picking mushrooms- Be careful and don't rush. Collect only edible mushrooms. Remember that a pleasant smell is not a mandatory sign of an edible mushroom. Mushrooms must be carefully checked.

Poisonous mushrooms very often resemble edible ones. In order not to confuse them with each other when collecting, one must not forget about the distinguishing features.

Fly agaric red (lat. Amanita muscaria)

poisonous psychoactive mushroom of the genus Amanita

Although the Red Fly Agaric is considered poisonous, death from its use is extremely rare. It was eaten after heat treatment in Europe, Asia and North America. Nowadays, Amanita muscaria is known mainly for its hallucinogenic properties, thanks to its main psychoactive component, muscimol.

Fly agaric

Most fly agaric are inedible or highly poisonous, there are dangerous deadly poisonous species (pale toadstool, smelly fly agaric), which are sometimes confused with edible mushrooms. The well-known fly agaric red, in addition to moderate toxicity, also has a hallucinogenic effect.

fly agaric gray-pink

A small number of species are edible, for example, a gray-pink fly agaric, common in the forests of the middle zone, or Caesar mushroom, growing on the Mediterranean coast and considered a delicacy in the countries of Southern Europe.

Fly agaric thick Amanita excelsa (Amanita spissa)

REMEMBER! The most dangerous toadstool is pale, one quarter of the cap is enough for fatal poisoning.

Pale grebe (Amanita phal-loides)

The most poisonous mushroom is the pale grebe

Pale grebe poisoning in 35-90% of cases ends in death as a result of damage to the body by highly toxic substances - amanitehemolysin and amanitatoxin. The toadstool has a greenish hemispherical or flat hat with white plates. The thin stem is equipped with a tuberous thickening at the base and a thin whitish ring. The tissue of the fungus, if rubbed between the fingers, emits an unpleasant odor.

The classic recipe for salting milk mushrooms

You will need: 150 g of coarse salt, 5 kg of milk mushrooms,
10 sheets of cherries and currants,
2-3 dry caps (umbrella) of dill, 2 leaves of horseradish.

How to salt milk mushrooms according to a traditional recipe. Prepare: Rinse and soak mushrooms to remove bitterness. Put the currant and cherry leaves on the bottom of the dish along with a part of the dill, put the mushrooms down in one row on top, salt at the rate of 1 kg of mushrooms 30 g of salt (this is without top 1 tbsp). Top again with a layer of mushrooms, adding dry dill and salting, so lay out all the mushrooms. Put horseradish leaves on top of the mushrooms, cover with a clean cloth, lay a large flat dish on top, put a light oppression, put it in a cool place (refrigerator, cellar or basement), leave for 40 days - after this time the mushrooms will be ready to eat.

Having salted or pickled milk mushrooms for the winter in the fall, you can subsequently decorate any holiday table with a wonderful snack!

ATTENTION! Never salt or pickle mushrooms in galvanized and aluminum dishes. If it is not possible to sort out the mushrooms immediately after delivery from the forest, they should be doused with salted boiling water, and after that they will not deteriorate during the day. It is wrong to collect mushrooms in bags, plastic bags, backpacks - they crumple, crumble, cake and “burn out”.