New types of mushrooms have been found on the kunashir. Edible mushrooms of the Far East Mushrooms with a Japanese name growing on Sakhalin

Natural storehouses of Tomarinsky forests.

A rare Sakhalin citizen does not pick mushrooms. Sakhalin pleases with this wealth. Mushrooms are pickled, dried, salted, harvested for the winter. They bring a remarkable variety to the culinary richness of Sakhalin cuisine.

Nothing like that from the mainland congeners, they, with rare exceptions, do not differ, but I simply cannot but tell about it.
I do not set myself the goal of telling here about the whole variety of mushroom brethren, I will mention only those that I happened to meet and collect in our Tomarinsky forests and copses.

A small lyrical digression, relevant here, based on encyclopedic articles:
According to modern scientific interpretation, mushrooms (lat. Fungi) are allocated to a separate kingdom of living nature. Moreover, what we call "mushrooms" is the common name for the fruiting bodies of macromycete mushrooms. True, in everyday life "fungus" or "fungus" is also called a gelatinous mass consisting of various microorganisms, mainly yeast fungi (saccharomycetes) and lactic acid bacteria, used to obtain drinks by fermentation, for example, kombucha, kefir mushroom.
Mushrooms that form large fruiting bodies belong to the sub-kingdom of higher mushrooms. From a consumer point of view, these mushrooms are divided into edible, conditionally edible, inedible and poisonous mushrooms.

Edible mushrooms there are several thousand species. Some of them have long since learned to grow in artificial conditions. Mushrooms have a specific taste and unique aroma, and some of them are considered simply delicacies. For many useful and nutritious properties, mushrooms are called "forest" or "vegetable meat": they are rich in protein, contain amino acids, carbohydrates (specific fungal sugar mycosis and glycogen - "animal starch"). Mushrooms contain minerals: potassium, phosphorus, sulfur, magnesium, sodium, calcium, chlorine, and vitamins A (carotene), B vitamins, vitamin C, large amounts of vitamin D and vitamin PP. It is not surprising that vegetarians use mushrooms widely in their kitchens.
But, despite the protein content, it is still believed that the nutritional value of mushrooms is not very high, because their protein is difficult for humans to digest. And some experts generally take the liberty of asserting about its complete indigestibility, due to the inability of a person's gastric juice to break it down. Adequate cooking can significantly increase the digestibility of the mushrooms. To do this, they are boiled, fried, marinated, baked, and for the preparation of some dishes they are also thoroughly crushed, down to powder, for example, for making sauces.
It is clear that the use of raw mushrooms for food is a rather rare case, but there are still recipes for dishes using them. Sometimes in this form they use, for example, champignons and oyster mushrooms grown in artificial conditions.
At the same time, mushrooms contain special enzymes that improve the absorption of food, accelerating the breakdown of proteins, fats and carbohydrates, for example, in mushrooms. Be that as it may, medicine unanimously asserts the undesirability of children eating mushrooms.
In the days of the USSR, a classification system for edible mushrooms was adopted, according to which they were divided into four categories, depending on their nutritional value (according to B.P. Vasilkov). Here is some of them:

I - porcini mushroom, real milk mushroom, real mushroom II - champignons, boletus, boletus, oak mushroom, butter dish, pink wave, III - green moss, russula, autumn honey mushroom, common chanterelle, morel IV - oyster mushroom, raincoats, as well as other little-known and rarely harvested edible mushrooms.

In modern terminology, as a rule, for each species, an individual indication of nutritional value is given, taking into account national characteristics in world culinary.

What is growing with us?

White mushroom (boletus). Cep is named because the tubular layer of the cap surface in young mushrooms is white and remains so after drying, while in other mushrooms of this family the tubular layer turns black after drying. The people usually call the boletus mushroom, but there are other local names (ladybug, bear cub, wood grouse, pechura ...).
It is often found in old pine forests (pine forests), the period of its collection is from the second half of June to the first frost. It is found by lonely fungi and few families.

Photo by Vikirin user from Sakh.com

Dried porcini mushrooms have a strong aroma, much stronger than other mushrooms, which, unlike them, is preserved in all cooked dishes.
The white mushroom surpasses all other mushrooms in nutritional and taste qualities, the content of vitamins. It is used for food in any form.
Interestingly, scientists have found antibiotics in the white fungus that are fatal to Koch's bacillus.

Champignon - the name of the lamellar mushrooms from the Champignon family. In total, there are more than 200 types of champignons, almost all of them, with the exception of a few, are edible.

In Tomarinsky gully there is a place where these mushrooms reach incredible sizes - the size of a 2-liter jar. True, the locals gossip that it was in this place that the Japanese set up some kind of "burial ground" for some kind of chemicals, some kind of radioactive waste ... Indeed, in the 80s, the remains of barbed wire and posts from the former fence were still preserved on that territory , but I don’t remember any cases when someone got poisoned. Perhaps it was a "bullet" aimed at making fewer people go to the "plantation".
In an urbanized society, we are already beginning to get used to cultivated champignons. But it turns out that the first attempts to introduce champignons into culture were undertaken at the beginning of the 17th century, in Italy. Then they began to grow in Switzerland and France, and a little later - in other European countries. Nowadays, they are grown in more than 70 countries around the world. The relative simplicity of the technology has led to the fact that today it is the most common industrial type, it accounts for more than 70% of the total world production of mushrooms.
Champignons are considered a delicacy. These mushrooms have a pleasant taste and excellent aroma, which, practically, like the porcini mushroom, is preserved during high-temperature processing. This statement, however, applies more to wild relatives of champignons, since grown artificially, they practically lose this wonderful quality, which distinguishes mushrooms so favorably from other food products. In addition, it is worth considering that champignons have such a delicate taste and smell that adding spicy spices to them only worsens their taste. They are one of a kind mushrooms that have a light, slightly sour taste.
The number of culinary inventions about champignons is incredible. They go well with meat, fish, vegetables. They can be eaten raw - in salads, sandwiches. For blanks, they are dried, pickled and canned.

About champignons and porcini mushrooms, I would also like to note that only a decoction of these mushrooms is suitable for human consumption and can be used as a base for soups, sauces, etc. At the same time, given their aroma, even a small amount of this broth enhances any dish.

Boletus, among tubular mushrooms, it ranks second after porcini mushroom in terms of nutritional quality. He, like boletus, is one of the most widespread and well-known edible mushrooms. Besides, it is considered the fastest growing.

Aspen mushrooms. Photo by Vikirin user from Sakh.com

The mushroom is very bright, it cannot be confused with other mushrooms, it also does not resemble a single poisonous mushroom.
The cap of a young mushroom is in the form of a hemisphere, and with age it becomes convex, up to a cushion.

Photo by Vikirin user from Sakh.com

In forests of different woody composition, the cap of the mushroom can have a different color, from white-pink to orange or yellow-red. Aspen boletus has many forms and grows with different tree species.
The leg of the fungus is thickened downwards, white, with oblong white, brown or black scales. The pulp is white, strong, at the break it first turns pink, and then turns blue to black. The smell is not strong.
All boletuses are good for eating. Do not just take the old ones - large and flabby, as they rot while still in the basket, and as a result become dangerous to health.

Photo by Vikirin user from Sakh.com

Due to its excellent taste, the mushroom is used for frying, cooking soups, as well as for pickling and drying. The disadvantage of the mushroom is the darkening (almost black) of its pulp during processing.

Boletus - the closest relative of the porcini mushroom and the boletus. Its other names are also known: birch, black mushroom, gray mushroom, obabok.
The fungus does not hide in the grass, it always grows in plain sight in sparse birch forests, on forest edges, on forest roadsides, in ravines, in clearings, along forest belts.

Photo by Vikirin user from Sakh.com

Boletus grows and ages very quickly. Usually, after a week of growth, their caps become flabby, and the legs become fibrous, hard. Mushrooms absorb water like a sponge, so this happens even faster in rainy weather.
The leg of boletus is long, thin, grows faster than the cap. Sometimes the mushroom bends towards the lighter side.
Boletus boletuses are moisture-loving, so there are especially many of them if summer and autumn are warm and humid.

Photo by Vikirin user from Sakh.com

Just like its relatives - the porcini mushroom and the boletus, this is one of the most delicious tubular mushrooms. It is used in food fresh, dried and pickled. When dried, it turns black, therefore, like the boletus, it belongs to black mushrooms.

Milk. There are several types of mushrooms in nature: real, yellow, aspen, oak, black, blue. And this is not a complete list.
Mushrooms are so named because they grow in families, in heaps. If you get to the load-bearing places, the basket is immediately filled. They went to Tomari for milk mushrooms with sacks - there are many of them and they are very large.

They have been collecting milk mushrooms from us since the end of summer. They grow in birch and mixed forests, under a layer of fallen leaves and needles, so it is difficult to notice them. But if you noticed, you will "mow" a whole bunch of it next to it.

A hat with a diameter of 10-25 cm, almost flat or depressed in the middle, with subtle concentric stripes, with a fluffy edge curled downwards. In old mushrooms, the shape of the cap becomes funnel-shaped. The leg is short, cylindrical, hollow inside.
The mushroom has excellent taste. Its flesh is white, dense and brittle, has a pungent pleasant "mushroom" smell. Milk mushrooms are used mainly for pickling. Salted milk mushrooms have an old greenish-bluish tint, but fleshy, juicy and aromatic. Snack # 1!

Late (real) oil. Everyone knows the mushroom oiler. The people still tease him "snotty".

Late oil (real)

The oiler is often found, mainly in young pine forests, on forest edges, near roads. It usually grows in families, harvested from summer to late autumn. Snotty, or rather slimy, its cap is convex, and that of the old mushroom is almost flat with a tubercle in the middle. The color of the cap is from gray-yellow to brown. The bottom of the cap of young boletus is in a white veil; later it breaks and remains on the stem in the form of a gray-brown ring. The leg and flesh are pale yellow, darkens at the break, and has an apple-like smell.
An edible mushroom, no doubt. It is eaten fried, boiled and pickled. Some hassle is the need to separate the snotty skin from the cap, but it comes off easily. Simply, if there are a lot of mushrooms, it will take some extra time when cleaning.

Volnushka. The first waves appear at the end of July, and somewhat earlier in a wet summer. Then a short break follows and at the end of August a “second wave” appears. Their main period is September and the warm "Indian summer".

Photo by Vikirin user from Sakh.com

The wave grows in deciduous and mixed forests, especially abundantly in thinned coniferous-deciduous young stands.
The hat is about 10 cm in diameter. In a young mushroom, it is flat, with a fossa in the middle, with the edges curled downwards, like in a lump. Later, it becomes funnel-shaped, hairy along the edge, villous. This is where its name came from, "volushka" - from the Old Russian word "vovna", which means "wool".

Pink hair

The cap is pink or orange-pink, with more or less noticeable reddish concentric stripes. The leg is up to 6 cm long, cylindrical, hollow, almost the same color as the cap.
Volnushka is also a delicious mushroom. Suitable for salting, like milk mushrooms. But in Tomari, apparently, against the background of the rest of the richness of mushrooms, it is not harvested, and if it is harvested, then it is “fried” —fried at once.

The chanterelle is real. These are bright, beautiful edible mushrooms that are used fresh (not to be confused with raw) and canned. These mushrooms are not suitable for salting and drying.

The bright yellow funnel-shaped shape of the mushroom with strongly wavy edges distinguishes it from other species. The leg is thinner downwards, at the top it smoothly passes into the cap. The pulp is dense, brittle, light yellow in color, has a pleasant smell.
They taste good and are high in some vitamins.
Mushrooms grow in large families, but they are not numerous in our area. Maybe that's why, as in the case of the waves, they are collected for nothing more than to feast on.

The honey mushroom is real. It grows in autumn both on dead and living trees of various species. Most often found in clearings, along roads, along clearings.
When the air temperature drops below 15 degrees, a period of their abundant growth begins, which ends after about 2 weeks. It grows in whole families, from a dozen or more mushrooms at the same time.

Photo by V. Fedorenko

The mushroom cap, first spherical, then becomes flat-convex with a tubercle in the middle, dry. The color varies from gray-yellowish to dirty brown. The stem is long, thin, thickened downward, with a whitish ring of film in the upper part. In old honey agarics, the leg becomes coarse-fibered, so they are no longer suitable for food.
The mushroom is edible, in terms of calorie content, it is not inferior to boletus. Honey mushrooms are used in food boiled, fried, pickled, salted and dried.
Under Tomari conditions, given the possibility of confusing honey agarics with poisonous twins and the presence of a more numerous group of other mushrooms - champignons, aspen mushrooms, boletus ... - there is no mass collection of honey agaric.

The flywheel is green. Mushroom connoisseurs love it for its delicious taste and light fruity aroma.

The cap of this mushroom is very fleshy, velvety. True, the flesh of the mushroom is very loose, which can be attributed to the lack of this mushroom. The color of the cap is found ranging from olive with yellowness, and even with a green tint, and ending with dark brown shades. The tubes and pores on the back of the cap are easily separated from the pulp, have a pronounced yellow color, which eventually turns into olive. The leg is up to two centimeters in diameter, solid, even, often curved at the base, with brown or reddish spots. At the break, the flesh of the mushroom turns slightly blue.
The mushroom does not please the Tomarins with its abundance.
Edible, eaten fresh - boiled or fried, and for drying.

Real raincoat (lat.Lycoperdon) - a genus of mushrooms of the Champignon family.
Usually, the actual raincoat is called young dense mushrooms, which have not yet formed a powdery mass of spores ("dust"). The raincoat has many popular names "dust collector", "grandfather's tobacco" and so on.

The body of the fungus is of a closed structure, round or pear-shaped, usually small in size - 3 - 5 cm. After the ripening of the spores, the fruiting body opens with a small hole on top. The favorite pastime of all the boys was to find and stamp their feet on such a ripe mushroom. Firstly, cotton is distributed, and secondly, “dust” is raised - spore powder from olive green to various shades of brown.
Information that the mushroom is edible is not widespread, so no one is collecting it in Tomari. Meanwhile, it can be eaten until the flesh has darkened, while the mushroom is white, preferably boiled or dried - the relationship with champignons obliges it. An exception is an ordinary pseudo-raincoat - and here the main thing is not to run into ...

Conditionally edible mushrooms.
This category usually includes mushrooms that, when raw, have a pungent taste or even poisonous, but which are quite edible after some cooking. This also includes mushrooms if they are edible only at a young age or cause poisoning when consumed together with certain foods (with alcohol, for example).
Do not assume that this group includes mushrooms, the use of which may be associated with the extreme state of the food base. Conditionally edible mushrooms include some mushrooms that are considered the best and most delicious, for example, morels, pink wave, black milk mushroom, autumn honeydew.
The poisons of such fungi are either neutralized at temperatures above 70 ° C, or are readily soluble in hot water. As a rule, they are boiled in a large amount of water for at least 35 - 40 minutes or twice for 20 minutes, the broth is not used, and the boiled mushrooms are additionally washed with water. Mushrooms that are pungent in taste are pre-soaked in cold water. Some mushrooms of this group, harvested by the drying method, can be consumed only after a certain period of storage (usually 2 - 3 months), during which the poisons contained in them decompose.
Collect and use such mushrooms - Russian roulette. The only exceptions are pods and morels.

Russula (lat.Russula, from Latin russulus - reddish) - a genus of lamellar mushrooms of the russula family. Despite the name, I would not recommend eating it raw.

Russula. Photo by Vikirin user from Sakh.com

The cap is initially spherical or bell-shaped, later prostrate, flat or funnel-shaped, less often convex. The stem is cylindrical, even, white or slightly colored, dense or hollow inside. The flesh is firm, brittle or spongy, with a mild or pungent taste.
Most mushrooms of this genus are edible, some have a bitter taste, but this usually disappears after soaking and boiling. Species with a pungent, pungent pulp are inedible and are often described as poisonous. When consumed raw, they strongly irritate the mucous membranes, which can lead to vomiting, but this action cannot be considered poisoning in the full sense.

Morel (lat.Morchella) - a genus of mushrooms of the morel family (or morshell), which includes pecids with large bodies of varying shape, often in the form of a cap on a leg.

Morel is real

The cap of the mushroom, as a rule, has an ovoid shape, along the edge it grows tightly to the stem. The height of the cap is 3-7 cm, the diameter is 3-6 cm. The color of the cap is highly variable: from orange-yellow and gray to brown. The surface of the cap is very uneven, wrinkled, porous, consisting of deep pits-cells of different sizes. The cells vaguely resemble a honeycomb, hence one of the English names for edible morel - honeycomb morel. The stem is cylindrical, slightly thickened at the base, hollow inside (makes up a single cavity with the cap), fragile, 3-7 cm long and 1.5-3 cm thick. Edible morel cannot be confused with any poisonous mushroom.
Morels grow in spring in forests, parks and gardens. They can be found in sandy and mossy places, on the edges of roads, in clearings. Usually they grow singly. They can be found in large quantities in the third, sometimes in the fourth year after forest fires. Old fires can grow regularly every year, albeit in smaller quantities. Morels "camouflage" in last year's dry grass.
The pulp of the mushroom is waxy, white, tender, brittle, with a pleasant smell. Very tasty, but conditionally edible mushroom. Suitable for food after boiling in boiling salted water for 10-15 minutes (the broth is drained), or after prolonged (up to 6 months) drying without boiling. Morels can be fried, stewed. Especially good with sour cream.

I didn't have to collect in large quantities, but I had to try the taste.

Ordinary line (Gyromitra esculenta). Stitch (Gyromitra spp.) Is a genus of marsupial fungi of the Discinaceae family.

The lines are shaped like a brain or a walnut. The cap is in numerous convolutions, hollow, irregularly rounded. Its surface is velvety in appearance, from yellowish brown to reddish brown. The edges of the cap are connected to the stem. The leg is usually irregular in shape, short, wrinkled, slightly thickened downwards, and hollow inside.
Raw lines are deadly poisonous. They contain gyromitrins - strong toxins that destroy the central nervous system, liver and gastrointestinal tract. Therefore, eating fried, uncooked strings, as well as broths from them, can lead to serious poisoning, often fatal.
The cleavage of gyromitrins can also be carried out when processing mushrooms; there are two ways to detoxify stitches on this.
The first one is digestion for 15-30 minutes, followed by draining the broth and rinsing the mushrooms in running water (double boiling is recommended), in the first case, the poison turns into a decoction, which, for obvious reasons, cannot be consumed anywhere. However, digestion does not completely remove poisons, even with prolonged boiling, therefore, in many countries, the lines are referred to as definitely poisonous mushrooms.
The second method is considered more reliable - drying the lines in the open air, while the poison evaporates. A reliable method is long-term drying at elevated temperatures or in the fresh air (within 6 months!).
After boiling or drying, the lines are used to prepare mushroom dishes.
The habitat of the lines is the same as that of the edible morels described above. This seems to be one of the reasons that these mushrooms are often confused.
As for morels, despite the lack of reliable data on their toxicity, preliminary culinary treatment (boiling or drying) is recommended for these mushrooms as well, since mushroom pickers often collect these mushrooms in the same container (while gyromitrins are volatile) and sell lines on the market, confusing them with morels. In this regard, like the line, the morel is also regarded as a "conditionally edible mushroom."
When using lines (and morels) in food, care must be taken:
Firstly, even those amounts of gyromitrins that remain in mushrooms after boiling or drying, and do not cause a clinical picture of poisoning, can be carcinogenic.
Secondly, some people (especially children) may be hypersensitive to gyromitrins, so even small amounts of this poison will be dangerous to them.
Thirdly, there is an assumption about the existence of special strains of stitches with an increased content of gyromitrins, against which digestion is ineffective.

Inedible mushrooms. The name speaks for itself - there is nothing to add here.

The pig is thin. In damp, shady places, in woodlands, rarely - on tree trunks, on old anthills, near stumps, a mushroom grows that is not worth eating.

The pig is thin

The cap is medium in size, rarely reaches 20 cm, thinly pubescent, with a curled edge, almost flat, depressed in the middle, very rarely funnel-shaped. Olive brown in young mushrooms, rusty brown in adults. The leg is short, up to 9 cm long and up to 2 cm in diameter, solid, the surface is matte, smooth, lighter than the cap or almost the same color as it. The pulp darkens on the cut. Often, especially in dry weather, wormy. The mushroom has a strong mushroom smell.
It grows almost all summer and until frost.
Even pre-boiled mushroom can cause mild poisoning. Scientists have discovered a toxic substance in the pig - muscarine, which does not break down during the boiling process of mushrooms. In addition, an antigen was found, which, when it enters the human body, causes the formation of antibodies in the blood. When they accumulate, they change the composition of the blood, which poses a threat to human health and life.

Poisonous mushrooms.
This is a tighter matter than with just inedible mushrooms. Poisonous mushrooms, when eaten, cause severe poisoning, often fatal. However, some people still use some of their types, after special processing (mainly multiple digestion). But such processing of poisonous mushrooms does not always lead to the desired result, and it all depends on the dose and nature of the absorbed toxins. Not the least role is played by the mass of a person, his individual susceptibility to poisons and toxins, and even age. As a general rule, mushrooms are much more dangerous for children than for adults.
The use of poisonous mushrooms for food is not always dictated by a lack of food base, sometimes it is done for medicinal purposes. The peculiarity of poisonous mushrooms as medicines is borrowed by humanity from animals, who use them for some ailments and are successfully healed. Although it is not uncommon for even livestock to die from eating them.

Death cap. Sly mushroom. It has similarities with champignons, russula, honey agarics and some other forms of mushrooms, which explains the frequency of cases of poisoning with them.

It differs from them in a tuberous thickening with a volva at the base of the leg.
Eating food is deadly.

Amanita muscaria. Even the variety of shapes and colors does not make it possible to confuse this poisonous mushroom with any of the edible mushrooms.

Photo by Vikirin user from Sakh.com

Nevertheless, cases of poisoning do occur.
Sometimes this is due to a common misconception that a mushroom repeatedly boiled in different waters becomes, in the end, non-poisonous and quite suitable for food. And here everything is in the hands of the "experimenters" themselves, although everyone knows that experiments on one's own organism do not lead to anything good.

Photo by Vikirin user from Sakh.com

Another source of fearlessness when eating mushrooms is information about the hallucinogenic effects of dried toadstools on the human body. To confirm this statement, it is enough to "google" on the keyword "Amanita muscaria". The mass of proposals for the preparation of this potion and the huge number of "recipes" on this topic is amazing!
It is argued that the culture of using grebes in this capacity goes back to the great-grandfathers, who used them as a means of suppressing fear, for example, in mass battles such as the Battle of the Ice, and as an aphrodisiac in shamanic rituals.
Although their more trivial use is known as a repellent for flies and cockroaches. Fly agarics were put into a bowl and filled with water. Having tasted the kind of water that allegedly attracts them, the insects soon folded their legs and died down forever.

Photo by Vikirin user from Sakh.com

However, there is information about the specific anti-cancer effect of fungi, and about the ability to help with some other ailments - of course, in specially thought out medicines and at a strict dosage.
One rule: if out of curiosity, or for some other reason, you still had to take this handsome man in your hands, do not forget to wash them thoroughly without waiting for trouble.

(ړ ײ) WW
last update 12.06.12

Thanks in absentia to user Vikirin from Sakh.com - I found a very good photo material here to illustrate the article.

To all authors who recognized their photographs here,
I guarantee the appropriate signatures -
please check in the comments.
Thank you all!

Below are a number of photographs of edible mushrooms in the Far East in their natural habitat.

In the Primorsky Territory, edible mushrooms grow from the first half of March to the end of November, that is, for almost 8 months. The time of appearance and the amount of edible mushrooms is different in individual years. The largest yields of edible mushrooms occur in years with a dry beginning of the growing season, when then in late summer August - September sufficient precipitation falls. Large harvests of mushrooms have been observed during flood years such as 2011,2013. For the appearance of fungi, sufficient humidity is required both in the air and in the soil. The development of fungi does not occur even after heavy rain, when it is followed by hot, dry sunny days, but in cool weather you can wait for the harvest.
Different mushrooms grow at different times: elmaks from May to September, some mushrooms finish their growth in early June (May mushroom), and such as golden scales appear in large numbers in late May - June, then the formation of fruit bodies stops until autumn, when they reappear in significant numbers; late yellow mushrooms (alder) grow from the second half of September to the whole of October. The end of spring is also rich in tinder fungus and oyster mushrooms, which can appear on the hot days of April in different regions.
Everyone knows that the largest number of edible mushrooms in the southern part of Primorye appears in August and September. In the north, mushroom growth continues for a little over two months. And although in October you can successfully collect and harvest mushrooms, in August the mushroom season is already over.
In the upper zone of the forest on the hills and slopes, the mushroom season is much shorter than at the same latitude, but in the lower zone of vegetation, gullies and forest hollows.

In the southern part of Primorye, there are many edible mushrooms, which are absent or very rare in other regions of Russia. These include: painted beletinus, larch flywheel, fir oiler, Far Eastern oak, painted-legged oak, black-brown oak, blushing reddish, Sakhalin champignon, udemansiella borokrajnaya, elmaki, alder-ostrich, cesarean mushroom dal , willow, or golden scaly, fir milk, Bresadola milkman, Ussuri stitch, coral mushrooms - the most beautiful grape-like, mushroom noodles, lobed blackberries, variegated chanterelle, tree ears, hairy and black. Among the listed species, there are many massive ones with good taste, most of them, as can be seen from the table, are associated with such species as oak, elm, maple, and fir, which are absent in the north. There is also an endemic of the world of mushrooms in the Primorsky Territory that does not grow anywhere else - An extremely rare mushroom that grows in deciduous forests, under oak and linden. Occurs singly, in August. Vasilyeva's russula.
In lean years, when there is little rainfall during the mushroom season, mushrooms growing on wood are the least sensitive to unfavorable conditions. But there are species for which dryness even favors the development of fruiting bodies - this is a garlic mushroom and a false chanterelle, both of which are not edible because of their taste ..
A rainy summer, in contrast to the mushroom places of Europa, is unfavorable for most mushrooms growing in Primorye. In humid years, mushrooms grow mainly on dry southern slopes.

Good harvests of porcini mushrooms in Primorye are usually in two years by the third, but under the influence of unfavorable weather conditions, a deviation from this "rule" may occur.
In the Primorsky Territory, the most mushrooming places are oak, birch and cedar forests on the southern slopes of the hills.
You should not look for them for mushrooms in sparse oak forests with lush growth of grasses or ferns.
Edible mushrooms usually grow where there are few shrubs, the grass cover is sparse, consists of small grasses, and where there are many areas with dead cover or even bare soil. In the dense shady multi-tiered coniferous-deciduous forests on the northern slopes in Primorsky Krai, there are also few edible mushrooms.

More complete information about mushrooms, as well as large photographs of edible and non-edible mushrooms of the Far East, you can read and look at on the pages of our site, using the navigation at the beginning of the page, mushroom classifier. You can go to the section with photos of mushrooms by clicking on the link -

SakhalinMedia

A passionate lover of quiet hunting, Yuri Gurshal, believes that living in a protected area, it is a sin not to take advantage of the gifts of island nature (PHOTOS)

Sakhalin is rich in forests. And where there are trees, there are mushroom berries, which, if you are not too lazy, can be collected without much effort. Before you go on a quiet hunt, you need to know what mushrooms you can take. He shares his impressions of the quiet hunt and photographs with the readers of the corr. IA SakhalinMedia.

There are about a thousand species of mushrooms. Of these, more than 300 are inedible, 70 are poisonous, 20 are hallucinogenic, 250 are conditionally edible and 200 are edible. Of this half a thousand species of conditionally edible and edible mushrooms, most lovers of quiet hunting take a little more than a dozen varieties into their basket. And they leave raincoats, tinder fungi, umbrella mushrooms, hedgehogs, caps, cobwebs, horns, stropharias, ryadovoks, talkers.

The mushroom season is opened in the south of Sakhalin in mid-July by moss and chanterelles. They are followed by porcini mushrooms. To collect them you have to sweat a lot on the slopes of the hills in spruce and mixed forests. These mushrooms are difficult to confuse with others. Then the season of russula and boletus continues. Russula grow on the island with hats of almost all colors, but the most abundant are red and orange shades. The most delicious with a green and purple-green cap. The oils are different in color and type - yellow, dark brown, white and gray. Their main distinguishing feature is the spongy inner side of the cap. The beginning of autumn is marked by boletus, boletus and Sakhalin mushrooms. The latter have healing properties, like matsutaki.

Earthen mushrooms. Photo: Yuri Gurshal

Autumn mushrooms. Photo: Yuri Gurshal

Waves. Photo: Yuri Gurshal

Boletus. Photo: Yuri Gurshal

Young grays

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Aspen boletuses are not only with an orange hat, but also gray and white. Milk mushrooms, mushrooms and mushrooms are also good. Milk mushrooms are also different. The tastiest in salting are terry and dry. The mushroom season is ending. On Sakhalin you can find wood mushrooms "golden flake". They grow on willows twice a year - at the end of June and in September until frost. Their relatives - earthen mushrooms appear in late September, early October and grow in giant colonies. But, unfortunately, this species is not very tasty. In October, the most delicious and healing winter mushrooms appear on the willows. They grow up to the first snow. There are also real autumn mushrooms, but not so often.

Russula. Photo: Yuri Gurshal

Terry lump. Photo: Yuri Gurshal

Aspen mushrooms. Photo: Yuri Gurshal

Young boletus. Photo: Yuri Gurshal

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Mushrooms grow in almost all forests - it is only important to have time to find them, there are too many people wishing to wander around Yuzhno-Sakhalinsk. There are mushroom spots outside the city park in the area of \u200b\u200bthe reservoir, you just need to climb higher to the hills, where the cheerful pensioners, combing the area around Santa, cannot reach. You can also walk along the so-called mushroom trail, which starts to the left of the reservoir and leads along the ridge to Wart. Behind the former Orbit and in the Novoaleksandrovsk area, the forest is not empty either.

Flywheels. Photo: Yuri Gurshal

White mushrooms. Photo: Yuri Gurshal

Boletus. Photo: Yuri Gurshal

Spruce ginger. Photo: Yuri Gurshal

Boletus grown in a meadow. Photo: Yuri Gurshal

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If you have your own transport, you can go outside Vestochka, to the area of \u200b\u200bthe military training ground, Tambovka or Mitsulevka. The most mushroom places are on Svobodny and beyond Ozersk, in the Pikhtovoy area. But not every car can go there.

Until now, there are disputes among mushroom pickers - when collecting, cut them off with a knife or twist them. And as studies show, there are more and more adherents of the latter method, when the mycelium is twisted, it is not damaged, and if you leave the cut off leg of the mushroom, then the mycelium can rot from it.

The flesh of the mushrooms is very tender and quickly deteriorates in heat. Therefore, collect as much as you can immediately recycle.

A distinctive feature of the edibility of mushrooms is the presence of worminess. Worms are not suicidal to eat poison. Also, do not take old and very insect-infested mushrooms.

Aspen mushrooms. Photo: Yuri Gurshal

Dry milk mushrooms. Photo: Yuri Gurshal

Russula. Photo: Yuri Gurshal Sakhalin champignons. Photo: Yuri Gurshal

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There are secrets when processing mushrooms. They must be peeled, cut and soaked in salt water before cooking. The salt will drive all the worms out of the mushrooms, all that remains is to rinse well. Flywheels, aspen mushrooms turn black during cooking, so that they remain light brown, add a little vinegar when soaking. You can fry all mushrooms, except for milk mushrooms and waves. Before salting, they must be soaked in exchangeable water for 2-3 days. It is also better to add salt and vinegar to the water - this will prevent the mushrooms from fermenting prematurely.

Fried hodgepodge of mushrooms is especially tasty - chanterelles, russula, white, boletus or boletus. A nondescript-looking russula can be fried in a special way. To do this, clean, wash and dry the caps whole. Then roll in flour and fry on both sides until golden brown. The result is a deliciously delicious dish that you will not find in any restaurant in the world. And do not be afraid that the hats will not be overcooked, the very name of the russula mushrooms speaks of how they can be consumed.

Finally, if you have never picked mushrooms, it is better to ask for a company of experienced mushroom pickers at first. True, now there is an opportunity to use information from the Internet. But, she often baffled even experienced lovers of quiet hunting. The color, description, size of the mushrooms have nothing to do with reality. It is understandable, their parameters strongly depend on the tree under which it grows, on what soil and at what time the sun shines on it or pours rain on it. Therefore, it is better not to risk the health of loved ones, and do not pick mushrooms that are unfamiliar. Moreover, nothing just happens in nature - if a mushroom grows, even the most inconspicuous one, then someone needs it and is an important component of the fragile single ecosystem of mycelium and tree roots.

Oriental gourmets buy individual specimens of these mushrooms for several hundred dollars.

Sakhalin.
The only place in Russia where you can find a rare species of medicinal mushrooms -
matsutake, which are valued by oriental gourmets along with truffles,
located on Sakhalin. Not every islander can pamper himself with them,
because they are found in small quantities in rare places
islands. Indigenous South Sakhalin Irina Kaminska agreed to tell
IA SakhalinMedia about these mushrooms with one condition - the place of collection of matsutake
will remain a mystery to readers.

- Irina Vasilievna, why are people so little aware of matsutaka?

- In Korea, China, Japan, he is well known and appreciated on a par with
truffles. In Japan, this type of mushroom grows in centuries-old groves of red
pine trees. Its mycelium forms a symbiosis with its roots. Therefore, they were named
matsutake is a pine mushroom. The fruit body of a young mushroom is almost completely
is in the ground, only the hat is visible. Therefore, when collecting them, you have to
dig out like a truffle. The leg grows more than 10 cm long.
an adult mushroom grows up to 20 cm in diameter, but still its
most of them sit in the ground. They are very similar to the Sakhalin champignons.

The mushroom picker's happiness is the growth of matsutake. Photo: Yuri Gurshal

- And where do century-old pines grow on our island?

- Nowhere. In general, pines are not found in the island nature, they were brought
people. But this mushroom is found in North America, only there it
grows in mixed fir-spruce forests. A similar picture is on Sakhalin.
There are some places where matsutaki grows in the southwestern
the coast of the island, where the climate is somewhat warmer than the rest
the territory of the island. There, the mushroom season starts 2-3 weeks earlier.

- What is this mushroom good for, in addition to its rarity?

- It has an incomparable taste and aroma. The smell of pine resin
cinnamon and something else that is difficult to describe. However, there is a similar taste
and the smell of the product is the Greek white wine Retsina. According to an ancient recipe for
fermentation of grape must add the resin of the Aleppo pine
(pine trees). Matsutaki is highly regarded by mushroom experts. There is even a temple in Japan
Iwaizumi Matsutake, and in the Himalayas in August there is a festival dedicated to
the beginning of the collection of matsutake.

Harvested matsutake mushrooms. Photo: Yuri Gurshal

- Is it true that they are credited with various healing properties?

- Most of the mushrooms are medicinal and useful to varying degrees. Matsutake
it is considered a mushroom of "royal blood" in taste and usefulness. They are saturated
potassium, magnesium, folic acid, lecithin and ergothioneine. On
in the east, they are taken to increase immunity, lower cholesterol,
prevention of cancer and diabetes and almost all diseases.

- How to cook them?

- Like all selected products, it is important not to spoil them when
cooking. Matsutake are very delicate and therefore the less time they
will be heat treated the better. Can be welded light
soup, bake mushrooms in foil, quickly fry in a pan. It's just
taste. The Japanese cook them on the grill with sake. There are also people who like to eat them raw
with sauces. For long-term storage, I just freeze them, but
you cannot dry them - all the useful properties and taste will be lost.

The champignons are ready to go to the freezer. Photo: Yuri Gurshal

-What should all the islanders do who cannot find or get the matsutake?

- There are also mushrooms similar in some properties to matsutaki - so
called Sakhalin champignons. With real mushrooms their
only the name unites. This is actually Catathelasma ventricosum.
They also have their own unique aroma and taste. Fruit
the bodies of young matsutaks and Sakhalin champignons are similar, they are the same
sit deep in the ground. Massively grow in spruce forests in the Seaside region,
Free, Fir. Found in small numbers on slopes
hills at a certain height in the south of Sakhalin. Well, and for those who do not
can collect - sold in markets from August to October. There is also
porcini mushrooms, aspen mushrooms, and boletus - they are all good in their own way.

Three "brothers" - matsutake. Photo: Yuri Gurshal

Another champignon. Photo: Yuri Gurshal

Matsutake mushrooms. Photo: Yuri Gurshal

Aspen mushrooms. Photo: Yuri Gurshal

Young matsutake. Photo: Yuri Gurshal

White mushrooms. Photo: Yuri Gurshal

The mushroom world of Kunashir remains practically unexplored to this day. Scientists-mycologists from the Far East Branch of the Russian Academy of Sciences discovered many new species for the island during the expedition, the press service of the reserve reports.Kurilskiy.

The purpose of the visit of mycologists to Kunashir is to study the biological diversity of cap and aphyllophoric fungi. According to the leading researcher of the Biology and Soil Institute of the Far Eastern Branch of the Russian Academy of Sciences (Vladivostok), candidate of biological sciences Evgenia Bulakh, mushrooms on the island are poorly studied. So, only 50 species of cap mushrooms are known so far, which is a low figure. Given the nature and richness of the island's forests, according to the researcher, there should be no less than 400 species of cap mushrooms alone on Kunashir.

“Having examined the forests of the south of the island and collected herbarium specimens, it can be noted that there will be a lot of additions to the previous list. We found a large number of interesting species, for which Kunashir is the second place of finding in Russia and in the Far East in particular. Mycologists did not work here much, no one had seen these species on the island before, ”said the specialist.

During the expedition, mycologists collected about 200 species of mushrooms in Kunashir.

“We would like to come to work again, because we managed to collect a little at a time. In reality, it is necessary to work here for three years in order to reveal the whole variety of mushrooms, ”said Evgenia Bulakh.

She also added that the rains and bad weather last August did not give a full opportunity to collect mushrooms and photograph the entire spectrum of their color: the specimens encountered were too saturated with water, which distorts their color and makes drying difficult.

Scientists have yet to identify all the species discovered during their work on the island, make a complete list of them, determine which of them are massive, which are rare, which are edible or inedible.

“I would like to find tropical species in Kunashir. We have already discovered at least some of the southern species that are found in Japan and in the south of Sakhalin, ”noted Evgenia Bulakh.

As the author of many books on the diversity of the world of mushrooms in the Far East, Evgenia believes that Kunashir is rich in edible and healthy species. It is a common truth that every mushroom picker should be careful not to take specimens that he doubts in order to avoid poisoning or death.

The latest information about the medicinal properties of mushrooms of the Far East, including Kunashir, about edible and inedible species, how to distinguish them, can be found in the author's book of the researcher "For health - in the forest with a basket", 2016.

Among the edible mushrooms of Kunashira, the specialist identified russula, lactic acid, lactic acid and cobwebs of various types, boletus, lemon yellow oyster mushroom, or elmak, and pulmonary oyster mushroom, xanthoconium and many others. An interesting find on the island is the golden-footed boletus (Boletus auripes).

“This delicious edible mushroom was first found by us in the Primorsky Territory, and now here - in Kunashir, where it is often found,” explained Evgenia.

Mycologists also discovered a valuable medicinal species on Kunashir - a velvety leathery sponge (Trametes versicolor), and due to the high humidity, it is widespread on the island.

“This is the very first tinder mushroom that the Japanese began to study. They received the first patents for the isolation of the substance kristine from this fungus, and subsequently made a dosage form of vincristine - the first substance that was used in chemotherapy for cancer patients, ”the researcher said.

Recently, scientists began to pay close attention to the medicinal properties of mushrooms, because they found substances that are not in any other living organism.

“These substances are of great importance for humans, as they have powerful medicinal properties, for example, immunostimulating or antitumor. There are quite a few such species here in Kunashir, ”explained the mycologist.

The field of biotechnology is developing in the world, and in many countries, including Russia, the properties of medicinal substances of mushrooms are actively used to treat many diseases.