Every year spring edible mushrooms appear in different time. But their appearance is accompanied by a number of patterns. Firstly, the soil must thaw, and secondly, the soil must warm up. In Russia this happens closer to the beginning of May.

What spring edible mushrooms can be found in Russia

Inedible mushrooms are the first to appear in the Russian Federation. They look unattractive and are small in size. The first edible mushrooms appear a little later in the spring. In black soil conditions they can be found in mid-May. So, what are the most early mushrooms can it be eaten? Let's look at them in the table.

Name of the mushroom	general description	Where do they grow?	How to cook
Morel (lat. Morchella)	The height of the cap is up to 8 cm, the thickness is up to 6 cm, the shape is ovoid, the color is brownish. Morels are often due to appearance compared to a pear	In groups and individually in gardens, parks, forests, near aspen, poplar, alder	Cooking and frying after heat treatment
Stitches (lat. Gyromitra esculenta)	Conditionally edible marsupial mushrooms, can be eaten, but only after thorough boiling, caps irregular shape with convolutions, powerful legs, grayish color	Located near rotting stumps and branches	Can be eaten after repeated boiling
Petsitsa orange	Similar to bowls, practically odorless and tasteless	On the ground, near paths and on the edges	For pickling with other mushrooms, frying, boiling, pickling, dried as a seasoning powder
Skarkoscypha (lat. Sarcoscypha)	The hat looks like a red cup, resembles a flower	IN mixed forests and parks, near roads	In salads, roasts, as a filling for pies
Discina thyroid (lat. Discina ancilis)	The fruit body is brown or pink, saucer-shaped, central part wrinkled	The species grows in forests, parks and gardens, on moist soil	In salads, boiled and then fried in butter
Strobilurus (lat. Strobilurus)	, appears in April	Grow in spruce and pine forests, next to pine trees, in groups or singly	Boiling, marinating, stewing, frying
Common butterweed (lat. Suillus luteus)	Appear in May, have an oily cap	They grow in coniferous and pine forests, in gardens and parks on sandy soils	Pickling
Boletus (lat. Boletus pinophilus)	The cap is white, cracked or brownish	Grows in dry and light pine forests	Cooking, frying, salting
Calocybe (lat. Calocybe)	May row, dense and beautiful mushroom. The cap is white or yellowish	Grows in gardens, lawns, deciduous forests	For the preparation of extracts, tinctures, medicines
Summer honey fungus (lat. Kuehneromyces mutabilis)	Collection can be carried out from May	Located near a rotting tree in mixed or coniferous forests, bunch or groups	Pickling
Field champignon (lat. Agaricus arvensis)	White open or spherical cap, plates under it are brown, pink or gray, dense white leg, anise smell	Near roads and on lawns since May	Fry, bake, eat without heat treatment
Thyroid rosette (lat. Entoloma sinuatum)	A mushroom with sparse plates, the diameter of the cap reaches 10 cm, the stem is dense	In forests	Marinating, salting, frying
Raincoat (lat. Lycoperdaceae)	The fruit body is shaped like a pear, the color is gray, the height is usually up to 10 cm, but there are also giants	Birch and pine forests	Edible only in at a young age fried. Tastes like meat
Dung beetle (lat. Coprinus)	Brownish-red mushrooms, caps look like an elongated egg, colors - white, gray, orange	Grow in groups in manured soil	Consumed fried, not boiled
Oyster mushrooms (lat. Pleurotus)	They have a color from brown to gray, the smell is different - some smell like flour, others smell like dampness. The hat is dense, with a diameter of up to 30 cm	Deciduous forest	Cooking

When to pick spring mushrooms

Poisonous and edible spring mushrooms ripen by May. Each species is collected at a specific time.

• Morels, which grow fastest can be found as early as April. They love fertile soil and are found in deciduous forests. Since the mushrooms of the presented type belong to the third category, before cooking they should be thoroughly soaked 3 times and then rinsed well;
• Raincoats can be found in clearings and near roads immediately after rain. Such young mushrooms are considered very tasty. However, they must be consumed directly on the day of collection. Belong to category 4;
• Widespread in the spring and such a mushroom as line. It is relatively edible, but it is important to prepare it correctly. In the spring, on rotten wood you can find rowers, saucers, entolomas, and melanoleucas. They appear in May;
• May mushroom can be found on St. George's Day. Important! The poisonous fiber of Patuillard is often found near it.

All spring mushrooms are divided into 2 main groups. Some can only be collected in the spring, while others appear in the spring, but are found in forests both in summer and autumn.

Mushrooms in spring: collecting (video)

Collection rules

When collecting spring mushrooms, it is worth remembering one thing important rule- you should not take old copies from last year. They absorb a large number of toxins and dirt that cannot be removed. That is, an old edible mushroom will be poisonous. One more point - Preliminary processing spring mushrooms. Some say that they need to be boiled for 2 hours before eating. Others claim that 15 minutes of boiling is sufficient. In any case, you will have to boil the collected forest products several times, washing them each time after boiling. Processing removes gelvelic acid from the mushrooms, a poison that can poison humans.

It is better not to collect spring red mushrooms, Sarcoscypha, as they are almost tasteless in taste. But in the forest they are a real decoration.

You should not take scaly mushrooms, for example, polypore (Polyporus ciliatus), they are inedible. They are found from April and are usually found on rotten trees illuminated by the sun. They can grow singly or in groups. The presented mushrooms smell pleasant, but this does not mean that they are edible.

Cooking recipes

What can you cook from spring mushrooms? Let's look at some interesting recipes.

Morel Julienne

To prepare you will need:

• mushrooms;
• 2 onions;
• half a glass of sour cream;
• Art. l. flour;
• 2 tbsp. l. vegetable oil;
• 1 tbsp. butter;
• 2 cloves;
• pepper and salt.

Prepare julienne as follows:

1. The mushrooms are washed and left in salted water for 20 minutes.
2. Then the water is drained and the mushrooms are cooked for 20 minutes. The water is drained again, the mushrooms are washed and boiled again.
3. After finished product cutting. Then peel the onion, chop it and fry it in oil. Mushrooms are added to it.
4. Next, fry the flour in butter, add sour cream and grated cheese, heat it slightly and immediately turn it off.
5. The resulting sauce is added to the mushrooms and everything is mixed. Place in cocotte makers.
6. After the julienne is baked for 15 minutes in the oven at a temperature of 170 degrees. When there are 5 minutes left before the end of cooking, sprinkle the julienne with grated cheese.

Spaghetti with morels

To make spaghetti with morels you will need the following ingredients:

• paprika, salt and pepper;
• spaghetti - 200 g;
• heavy cream - a glass;
• olive oil - 4 tbsp. l;
• morels - 4 pieces;
• white wine - ½ tbsp.;
• onion - 1 piece;
• soy sauce - 1 tbsp.

To prepare spaghetti you will need to do the following:

1. Wash the mushrooms thoroughly, chop them and boil. Drain the water.
2. Cut the onion into rings and fry. Add mushrooms to it and fry for 3 minutes.
3. Add wine to morels. Fry them until it has evaporated by half. Then add soy sauce and cream. Salt and pepper.
4. All that remains is to boil the spaghetti as indicated on the package. Then they are laid out on plates, and the resulting sauce is poured on top.

Pie with champignons and chicken

For cooking delicious pie you will need:

• champignons - 300 g;
• puff pastry - 1 kg;
• vegetable oil - 3 tbsp. l;
• chicken fillet - 300 g.

The preparation of the pie is carried out in several stages:

1. The meat is washed, cut, fried in vegetable oil until cooked.
2. Add pepper and salt.
3. Remove the meat from the frying pan and drain the fat.
4. The champignons are washed, cut, and fried for 10 minutes. in the same place where the chicken was fried.
5. Then the dough is rolled out and cut into 2 layers. Place the filling in each and roll 2 rolls.
6. The pies are placed on a baking sheet greased with egg yolk and baked for half an hour at a temperature of 180 degrees.

Umbrella mushroom chop (video)

In spring you can already collect some types of mushrooms. But they must be collected correctly. You should not take old and unknown gifts of the forest. There are many safe specimens from which you can cook amazing delicious dishes. It's worth stopping at them.

The mushroom season in the forests near St. Petersburg is considered to be from August to November, but edible mushrooms can be found Leningrad region almost all year round.

And so - you gathered your courage, stocked up on tools, got acquainted with and even learned! Let's figure out whether you got ready for the forest on time. We look at the mushroom picker's calendar for the most popular edible mushrooms known in the forests of the Leningrad region.

Mushroom picker calendar
Collection month	Types of mushrooms	Features of collection
January	Oyster mushroom	For mushroom pickers, this is the emptiest month; there is practically nothing to look for in the forest. But if the winter is warm, you can find fresh oyster mushrooms. Oyster mushrooms usually grow on trees, the cap of such a mushroom is one-sided or rounded, the plates run down to the stem, as if growing to it. Distinguish oyster mushroom from inedible mushrooms It’s not difficult - it has a cap that is not leathery to the touch at all.
February	Oyster mushroom, tree mushrooms	If there is no thaw, there is practically nothing to look for in the forest
March	Oyster mushroom, tree mushrooms, talker	There are practically no mushrooms, but at the end of the month the first snowdrops may appear.
April	Oyster mushroom, tree mushrooms, govorushka, morel, stitch	Snowdrop mushrooms – morels and stitches – are quite common
May	Morel, stitch, oiler, oyster mushroom, raincoat	Most mushrooms can be found not under trees, but in clearings, in thick grass.
June	Oiler, boletus, boletus, oyster mushroom, morel, honey fungus, chanterelle, White mushroom, raincoat	In June, mushrooms of the highest category begin to appear.
July	Oiler, boletus, boletus, oyster mushroom, morel, puffball, honey fungus, chanterelle, porcini mushroom, moss mushroom	There are already quite a lot of mushrooms - both in the clearings and under the trees. In addition to mushrooms, strawberries and
August	Oiler, boletus, boletus, oyster mushroom, morel, honey fungus, chanterelle, porcini mushroom, moss mushroom	At this time, mushrooms can be found almost everywhere: in the grass, under trees, near stumps, in ditches and on trees, and even in city squares and on the sides of roads. In addition to mushrooms, it is already ripe, and appears in swamps.
September	Oiler, boletus, boletus, oyster mushroom, morel, honey fungus, chanterelle, porcini mushroom, moss mushroom, oyster mushroom	September is the most productive month for mushrooms. But you need to be careful: autumn is coming to the forests, and in the bright foliage it is difficult to see the multi-colored mushroom caps.
October	Valuy, oyster mushroom, camelina, honey fungus, champignon, boletus, porcini mushroom, milk mushroom, moss mushroom, russula	The number of mushrooms in open areas - clearings - begins to decrease. In October, you need to look for mushrooms in closed places - near stumps and under trees.
November	Butterfly, greenfinch, oyster mushroom, tree mushrooms.	The weather is getting worse, there may be frosts in full swing, and there is a high probability of finding frozen mushrooms.
December	Oyster mushroom, tree mushrooms	There are almost no mushrooms, but if it is fantastic Warm autumn, and even if you’re lucky, you can find leftovers from the autumn mushroom harvest.

May your quiet hunt be successful, and may dinner in good company at home or at a recreation center be a good reminder of our northern nature.

Mushroom picking - not only interesting hobby, but also a great opportunity to diversify your own diet. If, of course, you take the issue seriously. For mushrooms are such a thing that they do not forgive a frivolous attitude - among them there are many good and simply inedible species.

And even if you clearly know all these differences and carry out differential diagnostics on the fly, it is not a fact that your foray into nature will be successful, since you still need to know - when to pick mushrooms, as well as where and how to do it correctly. And this is exactly what our article will be about.

When to pick mushrooms?

Actually, main question. Unfortunately, the answer to this is quite approximate, since it depends on many factors, in particular - geographical location zones " quiet hunt" So the time periods we have given will only give you a rough idea of ​​how when to pick mushrooms. And everything else will have to be learned from personal experience.

December January February

Winter is not a good time to pick mushrooms. However, if it turns out to be warm and with little snow, then mushroom pickers have a chance to find oyster mushrooms. And even though it is a mushroom, even if it tastes watery and not very nutritious, the very fact that you can find something edible in a winter partially frozen forest is quite pleasant. Closer to spring, other tree mushrooms begin to appear - among which you can also find edible specimens.

March April May

The number of oyster mushrooms is gradually decreasing, but the first ones are beginning to appear normal mushrooms. True, these are morels, stitches and raincoats... The third and fourth categories, but at least something. In May, meadow mushrooms already appear, if the weather is favorable for it. That is, yes, it’s still too early to look for mushrooms in the forest, but they are already starting to slowly appear in the fields. Even boletus can already be detected.

June

The beginning of the appearance of porcini mushrooms. As well as the active growth of boletus, boletus, chanterelle, boletus, russula and champignon. It makes sense to go into the forests and collect mushrooms there, especially in birch, oak and coniferous trees. And yes, the appearance of mushrooms of the first and second categories is exactly what every self-respecting mushroom picker expects.

July

Everything is the same as in June, plus milk mushrooms. Yes, July is the best time to collect lamellar mushrooms. But you need to be extremely careful, because it is lamellar mushrooms the easiest way to confuse it with something bad.

August

Peak mushroom picking in general. All categories are actively growing, you can find something you need in both forests and fields. There are both tubular and lamellar mushrooms, and in large quantities. Talkers, autumn honey mushrooms appear, at the peak of growth, milk mushrooms, russula, champignons, mushrooms of the first and second categories. Damn it, I myself, a couple of days ago, while walking by the lake in the park, accidentally stepped on a champignon. And if you purposefully look for them and collect mushrooms, then you certainly won’t return home with empty baskets.

September

Peak autumn mushrooms. Boletuses, aspen mushrooms, porcini mushrooms, late russula, autumn honey mushrooms, fly mushrooms, last chanterelles, morels. Everything is in large quantities, except that due to the beginning of leaf fall it becomes more difficult to find them. So if even one mushroom is found, you need to carefully check the area around it.

October

Porcini mushrooms are still active and numerous, as are champignons, valui, talkers, and autumn honey mushrooms. Appear. In general, the number of mushrooms is declining, so they can only be found near trees and stumps, and even then not always. Most of Mushroom pickers curtail their activities in October.

November

The last porcini mushrooms in pine forests, oyster mushrooms are beginning to appear on old trees, and boletus mushrooms can still be found here and there. In general, this is no longer the season for picking mushrooms. Unless, of course, the end of autumn is too cold, then you can collect mushrooms a little longer.

Where to pick mushrooms?

First of all, you need to remember that mushrooms are highly hygroscopic. That is, they pull into themselves everything they can grab. And these are salts of heavy metals, and various harmful substances contained in smoke, gasoline and other technical liquids and gases. Radiation is also well accumulated. Therefore, under no circumstances should you collect mushrooms along roads or in industrially active regions. Even champignons collected in a city park can become a source of all sorts of nasty things.

You also need to remember that some mushrooms grow exclusively on a suitable substrate - wood. Of course, many of them are inedible, but they also sometimes appear. In addition, it is wood-growing mushrooms that tolerate frost much better; therefore, they grow in cold weather conditions, when all other species are already frozen.

It is also necessary to take into account the fact that mushroom mycelium very often enters into symbiosis with the tree root system. This is precisely what explains the fact that boletus grows in aspen groves, boletus grows in birch forests, and white boletuses, which enter into symbiosis with various types trees have a large species diversity. So before going to the forest, figure out what kind of mushrooms can theoretically grow there. We will also definitely write more specifically about this.

Regarding specific mushroom places... Here, alas, we cannot help you with anything. You will have to look for this yourself, walking several kilometers of rough terrain. The main thing is to remember, and even better, put on the map the place where you were lucky. And if you collect mushrooms the way you should, then there is a high chance that next year this place will pleasantly please you.

Edible mushrooms good help on a hike. As is known, according to chemical composition Edible mushrooms are more meat-like than plant-based. In terms of phosphorus, potassium, and sulfur content, they are superior to many vegetables and compete favorably with fruits. They contain vitamins A, B and PP. Extractive substances give mushrooms a unique aroma and pleasant taste.

When collecting edible mushrooms, the main thing is not to accidentally come across similar ones. poisonous mushrooms, they are very dangerous. Without knowing what kind of mushroom it is, it is better not to take it. It is equally important to know how to properly cook mushrooms. Some of them - white boletus, boletus, boletus, boletus, mushroom, as well as champignons, russula, chanterelles, saffron milk caps - can be boiled and fried without pre-treatment.

And such edible mushrooms as milk mushrooms, podgruzdi, volnushki, svinushki, nigella and others, which, when broken, leak milky juice with a caustic, burning taste, are boiled before cooking, and the broth is drained. You should know inedible mushrooms such as gall and pepper mushrooms. Although they are not poisonous, they are not tasty. Gall mushroom It looks like a boletus mushroom, and even more like a white mushroom; it is even called a false porcini mushroom. It is distinguished by a darker pattern on the stem and a pinkish bottom of the cap. Pepper mushroom is found much less frequently than gall mushroom. From similar species boletus and moss mushrooms, it is distinguished by its smaller size, and the bottom of the cap by large, uneven pores and a yellowish-red tint.

There are relatively few poisonous mushrooms, the careless use of which can cause illness. These are mushrooms that have collective names - death cap(green, yellow and white), fly agarics (panther, red, porphyry and stinking), false estimates(gray and brick red). In light deciduous forests, often under beeches, you can find the satanic mushroom. Its cap is gray-whitish, convex, the tubular layer is greenish-yellow, with red pores. The pulp turns blue when cut, and then becomes pale, with a weak, but unpleasant smell. It is very poisonous.

Severe poisoning, sometimes even with fatal, caused by toadstool. It contains strong poisons, which are not destroyed during boiling and frying. Most often, champignons are confused with it. Meanwhile, on the lower part of the leg there is always a small tuberous swelling, covered with a membrane, in the form of a rim or collar. At the top of the leg there is a membranous ring (white, greenish or pale yellow). The plates under the cap are white, unpainted. In a mature champignon, these plates are dark, in a young one they are faintly pink, and there are no rings, swelling on the stem or shell. True, tuberous formations are sometimes found in edible mushrooms. And although this happens very rarely, it is better not to collect them.

When and in which forests to collect edible mushrooms.

White mushrooms.

They grow in families and not in thickets, but in clearings and forest edges, in sparse young spruce forests, on moist soil, in green moss, in lingonberry places, as well as in old forests, spruce, pine, birch and oak. They appear around the end of June and often last until the end of frost. The first white ones, the so-called spikelets, appear during the flowering of winter rye.

Boletus (common, pinkish and swamp).

They usually appear in mid-June and last until the first frost. You need to look for them on the edges and in clearings in light deciduous white-trunk forests, mainly birch.

Boletuses.

Beautiful edible mushrooms with a hard, fleshy cap in red, orange and yellow color. It is found in both deciduous and coniferous forests, under birch, aspen, among spruce and pine trees, on the edges and clearings. Prefers an environment of aspens. It is better to collect boletuses with a bright red cap, since as they grow, the cap darkens and the mushrooms become less tasty.

Saffron milk caps.

They love clearings and edges in coniferous forests, and young pine forests. They appear after the waves in July, and in damp summers - at the end of June. The first wave of saffron milk caps coincides with the flowering of heather, the second - more abundant - begins at the end of August and continues throughout September. These mushrooms are collected for pickles and marinades. Drying and frying them is not recommended.

Russula.

Found everywhere. Roasted young russula is very tasty.

Openki.

They are superior in nutritional value to all other mushrooms, including porcini mushrooms. They grow in groups, mainly near old stumps and tree roots, on fallen, rotten trunks. You rarely see them near a healthy tree. Honey mushrooms are collected in August and September. They should not be confused with false honey mushrooms(they are smaller in size and do not have films on the legs; the cap is gray-yellow, reddish in the middle, the plates are greenish-gray). Honey mushrooms can be boiled, salted, pickled, but fried they taste best.

Morels and lines.

Appear at the end of April, as soon as the snow melts in the pine and spruce forests, and more often in clearings, clearings, clearings and edges. At the end of May they already disappear. The surface of the morel cap is dark brown, with large, slightly convex cells of irregular shape. The cap is oval in shape, fused with a white stem. The pulp is also white, brittle with a pleasant mushroom smell. The mushroom is hollow inside. These tasty, aromatic mushrooms are collected infrequently, for fear of confusing them with strings that contain poisonous helvella acid.

However, the stitches can also be eaten if you boil them for 15-20 minutes and drain the water, and then rinse thoroughly cold water. They are boiled and fried in the same way as all other mushrooms. The lines are noticeably different in appearance from morels. Their hat looks like a piece of brown velvet crumpled into a ball, draped over a short, full stem. They are also very tasty in all forms, including dried. But dried stitches can be consumed no earlier than a month after drying (during this period the poison destroyed during drying is completely removed).

Butter.

We must look mainly in the young pine forest, spruce forest, on lawns and hillocks. Unlike many other edible mushrooms, the skin of the boletus cap comes off easily. When cooking or frying, remove it, and when marinating, leave it on.

Milk mushrooms.

Grow in large groups among young spruce and pine forests. They appear at the end of summer and grow until the first night frosts. Finding them is not easy, as they are often hidden by fallen, blackened leaves. Milk mushrooms are excellent salted. The violin is similar to milk mushrooms. If you run a hard, smooth object along the edge of the mushroom cap, you will hear a creak, which is why the violin got its name. The violin's plates are not frequent, thick, the milky juice is white and sharp.

Champignon.

Valuable, delicious mushroom. It grows in forests, meadows and vegetable gardens, near housing, often in city parks, courtyards and gardens. Roasted champignons - gourmet dish. Sauces are also prepared from them.

Volnushki.

They spread out among the lush greenery in June and stay until September. They grow in light, sparse birch forests and clearings until mid-October.

Mushroom raincoat.

When it is still fleshy and short, it is also suitable for food.

Some features of the preparation and procurement of edible mushrooms.

IN dry summer edible mushrooms should be looked for more low places. If summer and autumn are humid - for more high places, where it is not very damp. In places where there are a lot of fly agarics, be careful - you will certainly come across porcini mushrooms. And don’t rush to leave, look around - boletus mushrooms grow in families. The human body absorbs mushroom proteins somewhat worse than proteins from meat, fish, and eggs. Therefore, you should boil and fry them well, cutting them as finely as possible. Not all parts of the mushroom are equally nutritious. The caps have less mushroom fiber, so they are better digested. But for old mushrooms, it is recommended to cut off the lower tubular layer from the cap, where spores form.

Large but strong boletus mushrooms, boletus mushrooms, and boletuses are best dried, since during cooking they become boiled, fall apart into separate threads, and the marinade becomes cloudy and clogged. Fresh mushrooms cannot be stored for more than 2-3 hours, and those collected in wet weather - even less. If it is not possible to cook them immediately after collection, then pour them with cold salted water or lay them out in a thin layer on paper or plywood and put them in the cold.

To prevent edible mushrooms from becoming wrinkled in a bag or bag, you need to insert a frame of willow twigs tied with twine. And foxes are not afraid of any cramped conditions. Just enjoy collected mushrooms maybe right in the forest. If you have a frying pan, make a trench in the ground and start a fire. By wrapping a piece of wire around a stick, you can fry mushroom kebabs over the fire. It will be especially tasty if you first dip each mushroom in vegetable oil.

Based on materials from the book “Like Home in the Forest and in the Field. To help beginning tourists."
V. I. Astafiev.

As soon as the snow melts, a lot of mushrooms appear in all forests, meadows and along roads. They grow from May to October, delighting lovers of “silent hunting” with their diversity. Many mushrooms are healthy and very nutritious. But everyone knows how dangerous it is to get poisoned by them. Therefore, only knowing which ones can you go to collect them. And it is advisable that a knowledgeable person teach you, because depending on the soil, weather conditions and surrounding vegetation, the same mushroom may look different. In addition, not all of them are suitable for food.

What types of mushrooms are there?

About three thousand saprophytes grow on the territory of our country.

And only 200 of them can be eaten. Anyone who wants to enjoy this tasty and nutritious product should know which mushrooms are edible. To do this, you first need to get acquainted with what they generally are:

1. Edible are those that are eaten without long-term food processing. They have a pleasant smell and great nutritional value.

2. Conditionally edible mushrooms You can eat them, but they must first be soaked or boiled for a long time. They may have an unpleasant odor or bitter taste, which disappears after soaking. Despite this, many of them are very popular, such as milk mushrooms.

2. Less valuable in terms of nutrition and taste qualities: boletus, boletus, boletus and champignon.

3. Even less valuable, requiring longer heat treatment, sometimes possessing a caustic milky juice: milk mushrooms, fly mushrooms, russula, morels, honey mushrooms, chanterelles and others.

4. Not enough known species and rarely collected: umbrellas, violin, oyster mushrooms, raincoats and others.

What edible mushrooms are collected in the fall?

When the summer heat subsides and the ground becomes damp, it becomes difficult for mushrooms best time. From September until the first frost, mushroom pickers go into the forest not to look for them, but to collect them. In the first month of autumn you can find almost all of them at this time stronger and not affected by pests.

And in October and November there are fewer of them. And at this time, those who know what edible mushrooms they collect in the fall go on a “silent hunt.” They can be divided into two groups:

1. Those that grow before the first frost. These are porcini mushrooms, boletus mushrooms, boletus mushrooms, saffron milk caps, oyster mushrooms and russula.

2. Those that grow even when frosts appear, sometimes until December. These are mushrooms such as rowers, honey mushrooms, greenfinch, garlic and chanterelles.

How to pick mushrooms correctly

You should go on a “quiet hunt” only when you know which mushrooms are edible. Photos of them will not always help you imagine what they really look like. There are many lookalikes, inedible or even poisonous. In addition, the same mushroom can look different on different soils and at different times of the year. Therefore, it is advisable to first go with knowledgeable person, who is well versed in which mushrooms are edible. But in general, on a “silent hunt” you need to adhere to a few simple rules:

Do not pick mushrooms near roads, factories or within the city;

Never take a mushroom if you are not sure whether it is edible;

Do not take old, wormy mushrooms;

It is advisable not to collect them in rainy weather;

It is best to cut the mushrooms with a knife and place them in a basket made of twigs;

Do not pick or knock down fly agarics and toadstools.

Even if you know which mushrooms are edible for humans, you cannot be sure that those that are poisonous to you are inedible for forest inhabitants.

Is it possible to get poisoned by edible mushrooms?

Saprophytes are very variable. One mushroom can have several variations of shape, size, and color. You need to take only those in which you are completely confident.

But sometimes even people who know which mushrooms are edible put unfamiliar or little-known species in the basket, hoping that they will later sort them out and examine them carefully. This cannot be done, because even a small piece of toadstool that gets into the pan along with russula can cause severe poisoning. When else can you get poisoned by edible mushrooms:

If the rules for their transportation, preparation and storage are violated;

When consuming overripe, wormy or diseased mushrooms;

For some, any saprophytes appear allergic reaction; such people, even if they know which mushrooms are edible, should not collect them and eat them;

When collecting mushrooms in industrial areas, near roads, burial grounds, or in fields treated with pesticides, due to the ability of mushrooms to absorb all substances from the air and soil in such places, even an edible mushroom can become poisonous.

Now you can find a lot of information about what edible mushrooms are. But you need to choose books with color photographs and detailed description each mushroom and its counterparts. And also better first time to take it with you on a “silent hunt” knowledgeable mushroom picker, who would tell you what mushrooms you can take so as not to get poisoned.