Mushrooms of the Krasnodar Territory are very diverse due to dense coniferous and deciduous forests, plains and mountainous areas. The temperate climate and the absence of prolonged periods of drought contribute to the active growth of myceliums from the beginning of warm spring days to the beginning of winter.
Edible varieties
Mushrooms in the Kuban are diverse. Rare species grow in this area.
Oyster mushroom
Due to the unpretentiousness of cultivation and abundant fruiting during the entire warm summer and autumn period, it is easily cultivated at home.
Irina Selyutina (Biologist):
With regular consumption, oyster mushrooms help to reduce the level of so-called "bad" cholesterol in human blood, normalize blood pressure and remove radionuclides. Calcium, iodine and iron compounds and other micro and macroelements, vitamins of group B, C, E, D2, PP are found in the pulp of these mushrooms. The ability to lower cholesterol levels is due to the presence in the mushroom pulp of a special compound - lovastatin, which biochemists call a natural inhibitor of cholesterol synthesis.
For mass production, we chose varieties that naturally grow on oak, willow, alder and the bark of weak, ailing deciduous trees.
- Oyster. The hat is curled downwards, the diameter reaches 5-25 cm. The color range is creamy-beige, with a delicate mushroom smell. In its natural environment, it grows by the end of May, bears fruit until September, but under favorable conditions - until frost.
- Carob-shaped. A distinctive feature is a hat curved upward in a ripe state, fan-shaped or lingual. The color is not uniform, different shades of beige lighten at the edges.
- Oak. The shades of gray that are characteristic of this type of cap depend on the wood, humidity and place of growth. The shape is lamellar, semicircular, the edges are wavy or serrated. The size rarely exceeds 15 cm, the surface of young specimens is covered with a white-gray bloom, which is simply peeled off.
Green mushrooms
They grow as single individuals on the edges of coniferous forests, sometimes deciduous. They choose well-lit areas, sometimes they are among shrubs, anthills, old stumps. They are considered healthy and tasty; the visible ground part is suitable for consumption.
Main characteristics:
- there are olive brown, gray, yellow or greenish;
- the length of the legs is 10-12 cm, the circumference is up to 15-17 cm;
- only the area of pressure on the cap turns blue;
- unripe pulp smells like dried fruit, the structure is dense, the old one becomes more porous, friable.
Before cooking, you need to remove the skin, raw can only be used young specimens - if the "age" is unknown, be sure to boil for 10-15 minutes.
Granular oil
They got the name from specific milky-white drops that protrude on the inner whitish-yellow surface and stem in wet weather. Their size is 1-2 mm, when dry, they become dense, brownish-brown.
People with poor digestion and gastrointestinal diseases can cause nausea, vomiting, diarrhea, so the first tasting should be done carefully, without overusing the product.
Description:
- the flesh of a young butter dish is soft, with a nutty-fruity aroma, overripe fibers become coarse, excessively saturated with moisture;
- the circumference of a smooth cap without a coverlet is up to 10-12 cm, the color of the cut remains unchanged;
- the skin is easily peeled off, during the rains it becomes covered with sticky mucus.
The fruiting period is short - from early June to July. The collection sites are near coniferous trees, the edges of young plantings, rare forests with sandy, loose limestone soil. Granular boletus grows, as a rule, in groups.
Entoloma garden
Grows in mixed, deciduous forests, often mycelium grows in gardens under apricots, plums. The harvesting season is mid-spring and early summer.
Characteristics of the rose-colored plate:
- the body is grayish-brown, the smell is mild, mealy;
- the taste is predominantly neutral, there is a resemblance to oyster mushroom;
- considered conditionally edible, requires mandatory cooking for 15-20 minutes;
- the surface is silky, glossy, later covered with dark brown scales;
- plates are sparse, uneven edges of different widths;
- a curved, cylindrical leg is often twisted.
An unripe specimen is similar to some poisonous mushrooms: squeezed entoloma, tin, spring. The first symptoms of intoxication appear 30 minutes after consumption, the condition requires urgent hospitalization.
Graboviki
In appearance, the fruiting body of the fungus is similar to the common boletus. The second (Russian name) is gray obabok. They are collected from early July to November. The maximum size of spherical caps is 20 cm, the color varies from light hazel to dark brown.
The surface is soft, velvety, with irregularities. Hard fibrous legs are rarely used, they do not darken when cut - this can be distinguished from inedible bitterness. Loose pulp, on the other hand, when broken, rapidly changes its color from pink to inky purple.
The club-shaped leg is densely covered with light scales, which darken when ripe. At home, mushrooms are grown from April to October near deciduous trees.
Grabs grow well on heavy peat with high acidity, require frequent watering to accelerate the growth of myceliums, you can add 10 g of sugar per 10 liters of water.
Violet lacquer
Grows in mossy spruce forests, bears fruit in August and early autumn after 1-2 years. It is considered a rare species that is threatened with extinction, but is not listed in the Red Book.
The uniform amethyst shade of the cap and stem comes in different intensities. The pulp is elastic, not fragile, thickened plates, rarely located.
The circumference is 5-6 cm, in the young it is hemispherical, bell-shaped, the surface is matte, smooth. The dry period discolours the mushroom, and with rains it regains its purple color, filling with moisture.
There is no pronounced taste, therefore varnish is used to decorate festive dishes - heat treatment does not destroy the coloring pigment.
Porcini
The diameter of the circle reaches from 4 to 50 cm, the barrel-shaped stem is predominantly short, occasionally grows up to 20 cm. The cap of immature specimens is domed, but flattens over time, losing volume.
The age of the fungus can be determined by the color of the cap - the older the mushroom, the darker it is, and its surface is more rough.
Myceliums bear fruit with the appearance of persistent spring heat until late autumn, if weather conditions permit. Boletae growing in the Krasnodar Territory:
- reticulated boletus - is rare, has characteristic veins on the stem, grows in summer;
- spikelet - fruiting body of a light cream shade, grows in groups under birches, broken, it quickly turns blue;
- oak - the body is club-shaped, brown-gray with whitish spots of various sizes, the structure is fragile, loose;
- spruce - the leg is half covered with a net, the surface is reddish-brown, lives in coniferous forests.
There is an interesting pattern that often safe whites settle near fly agarics. To assimilate ready-made dishes without difficulty, it is recommended to pre-dry them.
Chanterelles
They have antibacterial properties and amazing resistance to helminth damage due to a special substance. For this reason, they are widely used in alternative medicine, helping to fight worms.
The mushroom body is bright yellow-orange shades, the shape of the top is wavy, funnel-shaped, the edges are concave. Strong pressure provokes redness.
Less common is the brown-gray variety. The edge of the cap is uneven, wavy, grows in mixed forests from mid-summer to late October. They often enter into symbiosis with spruce, pine, oak, hornbeam, and tend to grow in witch circles. Few mushroom pickers know that the gray chanterelle is edible. therefore, many avoid collecting it.
Honey mushrooms are real
Honey mushrooms are nutritious and useful representatives of the mushroom kingdom, their use prevents diseases of the cardiovascular system, heals diseases of the thyroid gland. The bactericidal property has long been noted: fresh skin heals cuts and minor burns.
The most valuable are immature specimens of a light honey-brown hue. The leg is 10-15 cm long, the rounded cap is bent downwards.
- Autumn. They settle on old stumps, infect the wood of weakened deciduous trees. Fruiting begins at the end of August; on the surface of the stem there is a clearly pronounced ring of light color. Sometimes they are found in winters with little snow.
- Summer. The light brown top is smooth, there is a veil, it is not covered with dark scales from top to bottom. The pulp of a woody aroma becomes transparent during the rainy season.
Common boletus
The cap is spherical, dark brown, reaches 15-17 cm, the consistency is fragile, loose. The white flesh does not change color at the cut site. It grows from mid-May to early October, less often they are found next to conifers. After boiling, they darken, therefore, in order to maintain an aesthetic appearance, they must first be soaked in a weak vinegar solution for 30 minutes.
The mushroom is often confused with "bilious": the difference lies in the reddening of the double with light pressure and a bitter taste.
Caps can be collected from overripe specimens if they are dense enough. You can store them in the refrigerator for up to 5 days.
On the basis of boletus, they prepare cosmetics that smooth out wrinkles, preparations that remove acne.
Morel is real
It is included in the Red Book, which does not prevent connoisseurs of mushroom delicacies from continuing to collect it from the end of April to June - during the period of increased rainfall.
The cap is gray or brownish in color, reaching 4-8 cm in diameter. The shape is ovoid, not clearly outlined, the cellular structure of the cap is devoid of regularity in the drawing. The consistency of a conditionally edible type is wax-like, boiled without spices and has no taste peculiarities.
The habitat is wide enough: coniferous, mixed and deciduous forests, wetlands, willows and bushes.
It is appreciated by gourmets due to its specific earthy-mushroom aroma and the possibility of using it in medicine - it improves the state of the immune system, removes toxins.
Truffle white
Having no equal value in comparison with the classic black truffle, it is nevertheless ranked as a noble variety, boasting a list of undeniable advantages.
Qualitative characteristics:
- strong resinous nutty aroma resembles the smell of fried sunflower oil;
- overripe are valued higher, older specimens have a characteristic taste of meat;
- grows singly at a depth of up to 10 cm near aspens, hazel, birches or pines.
The fruit body is elastic, lumpy, vaguely similar to a potato. In section, light yellow with clear brown streaks. It does not bear fruit every year, from early June to mid-October.
Common champignon
In natural conditions, it is often found, appears in early May, bears fruit until the end of September. Growing, the mycelium can form large "witch" circles in the center of which even grass does not grow (or very badly).
Places of mass growth are located in sufficiently illuminated areas - fields, meadows, forest edges, high-quality manured areas - near cattle farms. The color range of the fruiting body is uniform, whitish or light gray. With aging, it darkens, becomes covered with scales.
In a young form, the plates are completely covered with a veil, which opens as it matures. They are pale, pinkish brown. After cutting, the pulp evenly darkens; pressure does not lead to a discoloration.
Irina Selyutina (Biologist):
The common champignon species is often called meadow mushroom and peppermint. This species is absolutely not afraid of severe droughts or prolonged frosts - the mycelium is able to survive even in the most unfavorable weather conditions. Crop in one place for a number of years can be harvested 3-4 times a year.
Widespread cultivation prevents poisoning by the very similar pale toadstool, which is missing the veil.
Poisonous varieties
Severe poisoning or indigestion of varying severity is guaranteed when using old mushrooms, oil, morels. Hallucinogenic properties are observed in ryadovka smelly growing in the Kuban. Outwardly, it looks like honey agaric, but differs in a putrid smell coming from the fruiting body.
The names of dangerous mushrooms of the Krasnodar Territory and their features:
- pale grebe - there is a saccular formation at the base;
- thin-legged pig - suitable for food only after high-quality heat treatment, an overripe specimen causes severe poisoning;
- false mushrooms - there is an unpleasant odor, intense color, dark blanket;
- poisonous entoloma - there is no cover, a pungent and bitter aroma is felt.
Each mushroom hunter should carefully read the collection rules, which include compliance with the timing and cooking technology. With prolonged storage, the chemical composition of the pulp, even of edible species, changes dangerously.
Mushroom Sites Map
The map of Krasnodar Territory and Adygea is rich in mushroom areas, annually gathering many amateurs and professional hunters.
Consider in the table where you can go on warm spring and winter days.
| Oyster mushrooms, | Flywheels, | Grabovik, varnish | White, boletus | Morel, | Champignon, garden entoloma |
| The village of Smolenskaya, Serpostnaya, with. Hot key | S. Arkhyz in the Kuban | Stanitsa Saratovskaya, Kaluga, Kutaisskaya | The village of Smolenskaya, Engelmanovaya Polyana, Apsheronsky district | Psebay village, Smolenskaya village |
It got noticeably colder in the Kuban. Forecasters predict autumn rains, which means that the 2017 mushroom season can be considered open. Hundreds of fans of "quiet hunting" come to visit the forest. There are also newbies among them who want to bring home a full basket. But often indiscriminate gourmets are in danger.
Mushrooms that grow on the territory of the Krasnodar Territory differ from the "harvest" of other regions of the country.
On the territory of the Kuban, there are at least 600 species of caps alone. So that you understand in the same Moscow region there are ten times less of them. But, interestingly, we have a lot of poisonous mushrooms. It is quite difficult to find edibles among them, especially for an inexperienced person, "Damenik Kassanelli, senior lecturer of the Department of Plant Biology and Ecology of Kuban State University, assured" Komsomolskaya Pravda "- Kuban.
The most severe poisoning, according to the scientist, is caused by the pale grebe, the fly agaric and the teddy webcap - they contain at least six poisonous substances. Here, no processing will help - the poisons of these mushrooms are not destroyed by boiling, soaking and drying.
SEE NOT IN THE ROOT, BUT IN THE LEG!
On a "quiet hunt" mushroom pickers usually take a small knife, a stick with a forked end, so that it is more convenient to move the grass and fallen leaves apart. Mushrooms do not lie in a conspicuous place! It is advised to collect the delicacy in a wicker basket. It is very important that there are small holes in it that will allow the crop to "breathe". Buckets, backpacks, and even more so a plastic bag cannot be used - they will spoil the mushrooms.
The most important rule that should be remembered by everyone who goes into the forest: if you doubt the mushroom - do not touch it, advises the mushroom picker with many years of experience Damenik Cassanelli. - Usually mushrooms grow in families. Having found one, know that his brothers are hiding nearby under the leaves.
All mushrooms must be picked with legs. If you do not see her, you will not be able to distinguish between poisonous pale toadstool and russula.
By the way, contrary to common opinion, the smell and color do not affect the quality of the mushroom. Often a pleasant aroma, scientists say, are just poisonous species.
MUSHROOMS OF THE KRASNODAR REGION
Apsheron and Tuapse regions are considered to be the richest in harvest areas. Here you can collect chanterelles, oyster mushrooms and russula.
But porcini mushrooms live throughout the region in oak, birch, hornbeam-oak, pine and fir-beech forests. Very often they grow in bushes, in clearings. Especially many porcini mushrooms are found in the vicinity of the villages of Saratovskaya, Smolenskaya and Kaluzhskaya.
Honey mushrooms are considered one of the most popular mushrooms, as they grow in large armies, therefore it is quite easy to collect them. Very often honey agarics can be found on stumps or trees broken by the wind, in forest clearings, in ravines.
There are many honey agarics in Goryachy Klyuch, as well as in the Arkhyz area between Lake Kardyvach and Krasnaya Polyana, - explained to "KP" - Kuban "mushroom picker Oleg Timofeev. - And in the forests near the villages of Dakhovskaya, Smolenskaya, Kaluzhskaya, as well as the villages of Shabanovka and Fanagoriyskoye, mushrooms grow.
But boletus and aspen are most in the forests of the foothills (Goryacheklyuchevskaya, Apsheronsky regions) and near the coast (Gelendzhik, Tuapse, Sochi).
VINEGAR AGAINST BOILING
According to Rospotrebnadzor, half of the victims this year were poisoned while collecting the delicacy on their own in the forest. The rest came across substandard homemade canned food, which they purchased from roadside traders. The fact that it is not known where they gathered mushrooms, and what exactly fell into their basket, is not so bad. Incorrect seaming is many times more dangerous.
If the canned food is closed with a metal lid, write it all! In salted mushrooms, the botulism virus multiplies, affecting the nervous system. This bacillus dies only at a temperature of 120 degrees, and therefore, when boiled, some of them survive. And when completely sealed, it accumulates and multiplies, - noted the Krasnodar mushroom picker Alexander Poddubny. - But pickled mushrooms can be rolled up with any lid, since the vinegar that is added to the marinade destroys any bacteria or inhibits their reproduction - they cannot reach a dangerous concentration.
ARE YOU EATABLE ALI HOW?
I came home from a walk - the basket is full of delicacies. But doubt gnaws at me. An experienced mushroom picker sees edibles from afar, what if I cut off toadstools?
To neutralize conditionally edible mushrooms, special preliminary processing is required. Thoroughly peeled, washed and chopped mushrooms are boiled in water twice (!), Each for 15-20 minutes. This broth is poured out - in no case make soup out of it. After the end of cooking, the mushrooms must be washed, squeezed, and only then can they be used for cooking. It is worth skipping a step - food poisoning is inevitable.
Tips for novice mushroom pickers:
Collect mushrooms away from roads, highways only in wicker baskets - this way they will be fresh longer;
For drying, salting, pickling, you should take only strong and whole mushrooms;
Untreated mushrooms should be stored in the refrigerator or laid out in a single layer in a cool place;
All mushrooms, especially lamellar ones, and among them russula, should be cut off only with a stem to make sure that there is no filmy ring characteristic of pale toadstool and some other poisonous mushrooms.
Buyer Tips:
Remember that you cannot purchase dried, salted, pickled and canned mushrooms from random persons, even if the seller is a sweet grandmother;
Do not pick mushrooms along the highways to Novorossiysk and Dzhubga;
If you buy mushrooms in stores and supermarkets, carefully consider the packaging, the mushrooms should not be rotten or spoiled. Do not purchase a product if the integrity of the packaging is broken or if there is no label and there is no information about the product at all.
The Krasnodar Territory, in terms of its landscape, variety of soil types and climatic conditions, is one of the most distinctive regions of Russia. Even children know how fertile this land is, it is not in vain that there is a saying that here you can stick a shovel handle into the ground and after a while it will sprout. The diversity of nature is facilitated by the unique geographical position of the region, in which climatic types from subtropical to forest-steppe are represented. The foothills of the Caucasian ridge, located on the territory of the edge, also add variety. All these factors determine a huge variety of biological species, and the kingdom of mushrooms was no exception.
Krasnodar Territory is a kind of Mecca for mushroom pickers. It is understandable, the mushroom season begins here in early spring and ends in late autumn, and the region can compete with Primorye and the Far East with a variety of commercial mushroom species. In fact, on a relatively small geographic patch, mushroom species are concentrated, typical for all natural zones of Russia, with the exception, perhaps, of endemic species inherent exclusively to someone in one area.
The edible mushrooms of the Krasnodar Territory will be most conveniently arranged according to the seasonality of collection, since due to the lack of clear boundaries of climatic zones, there is no binding of species to any one region of the region.
Spring mushrooms
Oyster mushroom
Spring oyster mushroom
Baggy golovach
One of the earliest mushrooms in the region, it begins to bear fruit in mid-April. A fairly large mushroom that closely resembles an ordinary raincoat. It differs in that it has a false stem, which is part of the common fruiting body. Almost simultaneously with it, a giant bighead appears, differing in larger sizes and - a typical spherical raincoat, decorated with small soft thorns. All three species are edible only at a young age.
A short gray mushroom with an ovoid, and later - a bell-shaped cap covered with small scales. Unlike other regions where this type of mushroom mainly accompanies human housing and agricultural buildings, in the Kuban this mushroom can be found almost everywhere, with the exception of areas with clay soils. This is explained by the rich composition of the soil layer. Begins to bear fruit very early, from the beginning of April.
Gray dung
Common champignon
A fleshy lamellar mushroom with aromatic flesh, a grayish scaly cap, a dense ringed stem and a pink or brown lamellar layer. In the Krasnodar Territory, its fruiting begins in mid-April, much earlier than other regions. It grows here surprisingly abundantly, sometimes covering whole glades with fruit bodies. I personally, in the vicinity of Apsheronsk, in 15 minutes on one small edge, collected three buckets of champignons. And this despite the fact that I chose only specimens no larger than 5 centimeters.
Somewhat later, around the beginning of May, another species appears. It is easily distinguished by its aniseed pulp and white cap with small yellowish spots. In the Kuban, they grow as abundantly as common champignon, preferring open space. Very often they can be found on agricultural land, especially fallow.
Herbal flakes
Herbal flakes
The local name is golden flake (not to be confused with golden, it is a completely different species). Large, up to 25 cm in diameter of the cap, lamellar mushroom of yellow, reddish or orange color, the leg has a ring. This mushroom grows exclusively in October on black soil and is quite rare. In modern literature, it is ranked as inedible due to its ability to accumulate hydrocyanic acid salts, however, local residents continue to use it after preliminary boiling, and not a single case of poisoning has been recorded.
Poisonous mushrooms of the Krasnodar Territory
As in any other region, picking mushrooms in the Kuban requires special care. can be very insidious and does not appear immediately, therefore, here, as elsewhere, the iron rule of any mushroom picker works - not sure about the mushroom, do not touch it! The species diversity of poisonous mushrooms in the Krasnodar Territory is quite large, as in the case of commercial mushrooms, the favorable climate allows almost all toxic types of mushrooms known in Russia to grow here. So here we recall the most dangerous species that can meet in this region.
Toadstool is pale
The most dangerous poisonous mushroom in Russia. It has a hemispherical or outstretched cap of a white, grayish color, sometimes with a green sheen, a pronounced ring on the leg, at the base there is a characteristic Volvo. I strongly recommend that you familiarize yourself with other signs and differences in the mushroom encyclopedia! In the Kuban, it begins to bear fruit from June and continues to occur until the first frost.
Entoloma poisonous
Quite large, with a cap up to 16 cm, lamellar mushroom. The hat is yellowish-white or gray, has a strong flourish smell of pulp. In the Kuban, it occurs during September and October, mainly in the foothills. Very poisonous!
Amanita muscaria
The most famous, perhaps, is a poisonous mushroom with a bright red cap covered with characteristic white flakes, with a white ringed stem and an ovoid depression at the base. Fortunately, it is rarely found in the Kuban region, mainly in mountainous areas, it grows from July to September.
Outwardly, it strongly resembles boletus, the surface of the cap is white, grayish, the leg is yellow-red, with a bright red mesh pattern. On a break or cut, the pulp quickly turns red, turns blue along the edge, then the pulp returns to its former white color. Not a very poisonous mushroom, however, it can cause quite severe stomach upset. On the territory of the Krasnodar Territory, it is found quite often and abundantly, which is why it is dangerous. Grows everywhere in deciduous forests.
Satanic mushroom
Are you exploring the forests of your regions looking for mushrooms?
Certainly!Going to
The geographic features and climate of the Kuban leave their mark on such a seemingly familiar thing as picking mushrooms.
Here are some local tips:
- For a mushroom hike, choose footwear that will make it easy to move around not only on the forest floor, but also on stones. Many types of mushrooms will lure you quite high into the mountains, and it will be extremely uncomfortable to move there in the usual rubber boots with a smooth sole.
- For the same reason, it is best to take buckets rather than baskets as a container for mushrooms. It is very easy for a person who is not accustomed to walking in the mountains to fall here. We can say that you will certainly fall on your first trip. An ordinary basket will most likely not survive such a test.
- The Kuban has a fairly humid climate with high summer temperatures. Therefore, containers for mushrooms must be well ventilated. It is best to make enough holes in plastic buckets with a drill for free air access.
For "mushroom tourism" best suited Belorechensky, Apsheronsky region, the vicinity of Goryachiy Klyuch. These are the richest in mushroom harvest and fairly easily passable terrain.
Video review of mushrooms of the Krasnodar Territory
Kira Stoletova
Krasnodar Territory is one of the best regions of our country, it has high rates of mushroom productivity. This is facilitated by the warm climate, the soil enriched with nutrients, as well as the presence of coniferous and deciduous forests throughout the region. Mushrooms of the Krasnodar Territory are of different types.
Suitable for food
The hunting season in the Kuban is long - from the second decade of April to the end of November. Lasts until the very frost. You can find edible mushrooms in the Krasnodar Territory not only in the forest area, but also in the garden area and on farms.
Oyster mushrooms
These mushrooms are the very first to appear - they are massively harvested in the May season. Oyster mushrooms or, as they are also called, birch bark, elm, grow mainly in woody deciduous plantations of the forest-steppe. They settle in large colonies on the trunk of trees. The fruiting period lasts from spring to autumn.
The cap is round, dense, reaching 15 cm. As it grows, the conical shape transforms into a flat one.
These mushrooms have different colors - gray, reddish or light pink. The pulp has a rich aroma.
Thanks to its simplicity in care and maintenance, the cultivation of oyster mushrooms has become a successful production process. The forest product is widely used in cooking as an addition to meat dishes and vegetables. Mushroom places - the villages of Krepostnaya and Smolenskaya.
Flywheels
The first flyworms are found at the beginning of May. The hat is olive or golden in color, its diameter is 12 cm. The surface of the fruiting body is matte with a velvety bloom.
It is not difficult to distinguish it from other species - when broken, the pulp has a light yellow color, which acquires a blue tint in the places of cutting. Mushroom pickers advise to collect mushrooms in the Kuban near the village of Arkhyz, not far from the village of Smolenskaya.
These mushrooms grow in the Krasnodar Territory, mainly in forests with conifers and hornbeams. Flywheels are found on forest paths, grow in groups or singly.
This type is boiled, fried or pickled. It is not worth drying the mushrooms, because during long-term storage they turn black and become unsuitable for food.
Granular butters
In the forests of the Krasnodar Territory, mushrooms grow called granular boletus. Adult specimens have a spherical cap with a diameter of about 10-11 cm. After ripening, it acquires a reddish or yellow-brown hue.
After wet and rainy weather, the cap becomes covered with a sticky coating, hence their name.
They grow in the village of Smolenskaya, the Kamyshanovaya Polyana reserve and the city of Goryachy Klyuche. Mushrooms are harvested in the Krasnodar Territory during the spring-autumn period - from April to November. They grow in almost all forests.
Prized for its excellent taste and versatility. It is fried, boiled and deliciously salted. The only drawback is excessive worminess.
Boletus gray (hornbeam)
These mushrooms in the forests of the Krasnodar Territory can be recognized by their light green cap. Its diameter is 10 cm. The caps of adult specimens have cracks along the edges, from which a yellow-white flesh can be seen. In places of kinks, it begins to darken.
They grow in the village of Saratovskaya and in the foothills of the Caucasus. Mushroom places are forests where oaks and aspens grow. Summer is a constant season of mass gathering, which ends early in the fall.
Graboviki are of great value in cooking due to their rich taste and smell. They are prepared in different ways.
Violet lacquer
It has two names - purple varnish and amethyst mushroom. It does not differ in the large size of the cap - about 3 cm. It has a standard mushroom aroma and taste. After drying, the fruiting body becomes completely white.
Irina Selyutina (Biologist):
In young varnish mushrooms, the cap is hemispherical, but then it becomes almost flat. The plates are rare, thin, descending along the stem and colored to match the cap, like the entire fruiting body itself. In age mushrooms, they are whitish. Violet lacquer can be confused with the poisonous mycene pure often growing nearby. These types are distinguished by the characteristic smell of a radish and white plates of the hymenophore. The lilac cobweb is also like varnish. But it is larger and has a specific cobweb-like veil that protects the hymenophore. As the fungus grows, the plate of the spider web becomes not whitish, but brown.
Mushroom places - the villages of Kaluzhskaya, Krepostnaya and Kutaisskaya. Silent hunting takes place from the beginning of July to the end of September. They eat only purple lacquer hats.
Mushroom white
Porcini mushrooms from the Krasnodar Territory are in high esteem among mushroom pickers. The fruit body can reach gigantic sizes - up to 25 cm. This species has a massive reddish hat.
You can go to any area of the Kuban and collect a good harvest of porcini mushrooms, as they grow everywhere. They grow in summer and autumn. They prefer forests with pines, oaks and hornbeams.
They are used to prepare various dishes and preparations for the winter. White mushroom is salted, pickled, fried, boiled and dried. Dried porcini mushrooms are of particular value - they do not darken and acquire an unusually strong tasty aroma.
Chanterelles
They cannot be confused with any other species. Chanterelles have a rich egg-yellow color, funnel-shaped cap, depressed in the middle. Its diameter is about 9 cm. The edges of the cap are wavy and concave towards the bottom.
This species is common in all districts of the Kuban. These edible mushrooms of the Krasnodar Territory grow in areas with mountains. The mushroom card includes almost all areas of the Krasnodar Territory.
The fruiting season of chanterelles in the Krasnodar Territory falls in the summer-autumn period in forests where oaks and hornbeams grow.
In cooking, they are used to prepare various dishes and snacks. They are salted, pickled and fried. In its raw form, the pulp has an amazing slight sourness in taste, which disappears after cooking.
Honey mushrooms
This is the most popular type of mushroom in the Krasnodar Territory. Honey mushrooms have a hemispherical cap about 8-12 cm in size. In color, they are red or light brown.
The pulp is plump, with a pleasant smell. The leg is curved in young and mature specimens.
They grow in the foothills of the Krasnodar Territory. you can collect them in a forest area, in clearings, tree trunks. The location is the district of Krepostnaya and Smolenskaya stanitsa, the village of Arkhyz and the village of Psebay. Formed in groups or singly. Mass gathering starts in summer and ends in winter.
The most valuable among mushroom pickers are autumn mushrooms, which have a good aroma and amazing taste. Real mushrooms are prepared in all possible ways.
Common boletus
Belongs to large species - the cap is massive, round, with a diameter of about 20 cm. The surface is matte, the shape is hemispherical. It is brownish-white or brown in color. The fruit body is dense, inside a snow-white color, with a break it acquires a bluish tint.
The collection is carried out in summer and autumn in the vicinity of the villages of Smolenskaya and Kaluzhskaya, in the town of Goryachy Klyuch and Engelmanova Polyana (part of the Caucasian Biosphere Reserve).
Boletus, one of the characteristics of which is recognized as low calorie content, grows near the stumps of birches, oaks, hornbeams. Often this species can be found in the garden near apple, pear or aspen trees.
Boletus mushrooms are fried and boiled, some are salted.
Morel is real
Morels are also collected in this area. The species is distinguished by the conical shape of the brownish cap. The surface is loose, cellular, with a diameter of 8-9 cm. The edges smoothly pass into the leg.
They grow in mixed, coniferous and deciduous forests. Harvesting begins in late spring in May and ends in autumn in October.
Fruit bodies have a delicious aroma. They are stewed and fried. In the process of collecting, it is important to be careful, since this species has a conditionally edible twin - a line. For safety reasons, before main cooking, morels are first boiled and then cooked.
White truffle
White truffles are valuable mushrooms in the Krasnodar Territory. Their fruiting bodies have an uneven surface that forms small folds. Outwardly they resemble a potato. The diameter is about 10 cm. The surface is grayish white. Inside, the fruit body is snowless; when cut, a mesh pattern opens. Young fruiting bodies emit a light, subtle aroma, and when ripe, it intensifies.
You can meet white truffles in all types of forests. They also love to grow in birch and aspen groves. The collection takes place in summer and autumn.
Due to its excellent taste and unusual aroma, this species is the most expensive. It is used to prepare a variety of dishes, snacks and delicacies.
Champignon
One of the most popular and widespread species that grows almost everywhere. The hat is snow-white, hemispherical, about 10 cm in size. The pulp exudes a pleasant mushroom aroma, dense, fleshy.
These mushrooms grow everywhere in the Krasnodar Territory - in parks, squares, gardens, where there is a farm or other household plots. Mass harvest starts in July and ends in October.
Fruit bodies are prepared in different ways - fried, boiled, stewed. Champignons go well with any dish. Not suitable for salting and drying.
Poisonous
Every mushroom lover is looking forward to the onset of the picking season, but novice mushroom pickers should be careful. In addition to edibles, poisonous species are also found in the forests of the Krasnodar Territory:
- Amanita: this mushroom is difficult to confuse with other species. The bright red hat with white dots immediately catches the eye and repels experienced mushroom pickers. Another feature of this species is a thin and long white leg with a girdle ring.
- Death cap: has a pale gray cap color. Has a domed shape. A translucent ring is located on a thin stem. When eaten, these poisonous mushrooms can cause instant death.
- Satanic Mushroom: the cap is light gray, the edging is brownish. The shape is cushion-shaped. The leg is bright orange in color, thick, fleshy. The pulp is white, in the places of incisions it acquires a blue or burgundy color.
- hat: can reach 20 cm in diameter, while in e. garden, it is maximum 10-12 cm;
- coloring: light (creamy gray, yellowish, greyish ocher or dirty whitish);
- skin: easily removable from the surface of the cap;
- hymenophore: plates of young specimens are yellowish;
- leg: clavate, thick, to match the cap;
- smell: unpleasant in the pulp, however it can be very weak.
Mushroom season 2019. The mushrooms are gone.
Entoloma garden
You can collect it everywhere, since these mushrooms grow everywhere in the Kuban. They can be found in the forest, in personal plots near fruit plantations and on artificial plantings. Spring (April-May) is a period of abundant fruiting.
The hat is flat, beige or gray-brownish. The diameter reaches 13 cm. The edges of the cap are wavy. The pulp is slightly tangy on the palate, it exudes the aroma of wheat flour.
Irina Selyutina (Biologist):
When collecting the garden entoloma, it is very important not to confuse it with the poisonous or tin entoloma found on the territory of the Krasnodar Territory. This species is characterized by the following features:
This species is classified as conditionally edible. Before cooking, entholoma is first soaked, then boiled. Spent mushrooms are salted, pickled or dried.
Conclusion
The Krasnodar Territory annually pleases mushroom pickers with a bountiful harvest of different types of mushrooms. When collecting them, you should be careful not to confuse edible with inedible. And the above description of mushrooms and their place of growth will help you with this.
Autumn is considered the main season for mushroom pickers. It is at this time that the peak yield of most types of popular mushrooms. But the real fans of this type of recreation begin their hikes in the forest in spring and summer, especially in the southern regions of Russia, where summer begins earlier than anything else. Therefore, for lovers of quiet hunting, the list of mushroom places in the Krasnodar Territory will be very useful.
The first rule of a mushroom picker, which he must absolutely observe - never collect copies of which there is doubt about the edibility... Many of them are difficult to distinguish externally from poisonous ones, and the main differences between them are noticeable in the structure of the legs. For example, the hat of the deadly poisonous pale toadstool cannot be distinguished from the hat of the russula by its appearance. Therefore, the mushrooms must be collected without dividing them into parts.
The best dish for harvesting mushroom harvest is a wicker basket. The mushrooms put in it do not lose their shape and remain fresh for the longest time, do not deteriorate. You need to collect them without pulling them off the ground, but carefully cutting them off with a knife near the ground so as not to damage the mycelium. With a knife, you can also push apart the fallen leaves or needles, under which the mushrooms are hiding, but it is best to use a specially prepared stick for this.
Mushroom places
Many different mushrooms grow on the Kuban land, there are no less than 600 types of mushrooms alone. But each of their species has its own ecological niche.
You need to know these places so that a trip to the forest does not become unsuccessful:
- In the south, porcini mushrooms are popular with birch, fir and hornbeam forests in the vicinity of Saratov, Kaluga and Smolensk villages.
- Arkhyz and Goryachy Klyuch - honey agarics live here especially in places of old clearings or on dry trees.
- Smolenskaya, Dakhovskaya and Kaluzhskaya stanitsa are best suited for hunters for milk mushrooms.
- And Sochi, Gelendzhik and Tuapse are for lovers of boletus and boletus.
All the famous mushroom places of the Kuban are not limited to this short list, in reality there are many more.
For most mushroom pickers, quiet hunting is not an absolute must when mushrooms are harvested primarily for food. But still, this is a delicacy with an indescribable taste. , they make wonderful dishes.
In order for mushroom cooking to give pleasure, and not turn into disaster, you need to be able to distinguish between poisonous mushrooms and inedible ones.
So, poisonous lamellar mushrooms often differ from harmless only by the presence of a film ring on the leg... This is typical for some types of inedible russula.
Silent mushroom hunting - wonderful relaxation and communication with nature... But if there is not a lot of experience in this matter, it is still better to go into the forest with a knowledgeable mushroom picker.
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