In which month, mushrooms are collected on Sakhalin. Silent Sakhalin hunting: what mushrooms, where and when they collect on the island. The nutritional value of mushrooms depends on various factors: meteorological conditions, soil, as well as from the age of mushrooms. Young mushrooms P.

To enjoy previewing presentations, create yourself an account (account) Google and log in to it: https://accounts.google.com

Signatures for slides:

Mushrooms of the Sakhalin region

Mushrooms - organisms that feed ready organic substances. All mushrooms are divided into several types: lamellar, tubular and poisonous. Mushrooms multiply with a dispute. Mycology (from Greek. "Miketa" - mushroom) - science of mushrooms.

Edible Tubular Plate Mushrooms

Plastic mushrooms of the Sakhalin region

White mushroom, Borovik grows in dry deciduous and coniferous forests, usually from the second half of August to October. Hat is available different colors: dark brown, greenish, beige. The leg is whitish or light drowned with a brass mesh pattern at the top or in the middle. The flesh is white, does not change on the breakfast. Suitable mushroom for drying, marinations, salts and canning.

The boletus, Osinovik loves deciduous palpal. But it grows everywhere in shady high-herbal forests, even in the thickets of herbs you can find it. Where there is a lot of poplar, the hat has a gray color, in the crown places - white-pink, in mixed light forests - orange or yellow-red. The leg is thickened, white, with oblong white, brown or dark scales. The flesh is white, strong, at a break first pink, then shines to black. The boletus fry, marinate, dried and canned.

Podberezovik, birchovik are found in mixed with birch forests around the island from July to October. The hat is convex, later the pillow, gray or gray-brownish, sometimes black or completely white. The leg is also thickened, white or grayish. White flesh, does not change the color on the break, with a gray or spotted hat pink. Podberezovik is suitable for all types of processing.

Maslenok perhaps the most common edible mushrooms. Grow groups and in coniferous, and mixed forests, on the edges, on the glades, along the roads and near the paths from the middle of the summer to a deep autumn. The hat is convex, later almost flat, the skin is gluing and mucous, in young mushrooms of the bottom caps are tightened with a white film. With the age of the mushroom, it bursts and remains on the leg in the form of a ring. The leg is pale-yellowish. The pulp gentle, yellowish, does not change in the breakfast.

Kozlyak comes across often during the collection of mokhovikov and oil. Especially much in the north of the island. The hat is convex, then flat, usually with a wavy edge, reddish pink, brown, red-brownish, velvety, dry or slightly mucous. The flesh is blushing at a break.

Mokhovik is very widespread on the island. A convex hat, flat-convex, dry, felt and scaly, oath-brown, dirty-brown, with a bent, sometimes with a blade edge. The flesh is up to 4-5 cm thick, pale, almost white, on a bomb of the blue. The tubes are wide, yellowish-brown, from pressure raging. The leg is velvety, dark brown, above the top lighter. The pulp legs are blue, raging.

Tubular mushrooms Sakhalin and smoked

Ryzhik grows in spruce crown forests or young, usually groups, in August-October. The hat is smooth, naked, redhead, light orange, reddish- or bluish green. Orange plates, pressed from pressure. Floor smooth, hollow, one color with a hat or a little lighter. Orange pulp (later green). It is considered the best fungus for salting.

Gruce more often grown in mixed forests on the slopes of hills, in the splashes rather significant groups. Hat slightly mucous, "raw", milky white, colors ivory Or pale yellowish, with poorly noticeable stripes. Plates are white with a yellowish edge that have grown to the leg or slightly sliding on it. Floor smooth, hollow, white. The flesh is dense, but brittle, white. Grub is only on the salting.

The crepper is usually growing by groups like freight and waves, mainly in September. Meets infrequently. The hat first convex, in the middle is intended, with a wrapped edge, after a funnel-shaped, dry, lowered, then naked, purely white, later slightly ocher. Plates are infrequent, whitish or yellowish. The leg at the base is somewhat narrowed, solid, with very abundant white milky juice.

Warehouse Hat first flat, with a hole in the center, with a wrapped shaggy edge, later becomes funnel, wavy, pink, yellowish-pink, sometimes fades and becomes whitish. Hollow leg, one color with a hat or paler. The flesh is loose, brittle, white or pinkish. Mushroom is used only by salt.

Syroezhka is widespread in coniferous and deciduous forests. Most raw materials flew very fragile, brittle. Hats in cheese makes are white, bluish, red, yellowish-greenish, in a word - different colors and shades.

Opel Present Autumn mushroom. Growing beams, so the caps below the arms of the fruit bodies are often shrouded with a white spore powder. Inseuting collectors sometimes consider it mold and do not take such mushrooms. On the leg there is a white film ring. This, the real oen is different from a poisonous false and other not suitable mushrooms growing, too beams on wood. A hand of a real okey is a fleshy, semi-shaped, convex with a curved edge, then open, honey-yellow, wood colors, flushed skin, pale-brown, with darker brown scales. Plates are white, cream, in ripe fruit bodies drowned, almost one-color with a hat. The leg is gradually thickened, almost one color with a hat and with a white ring, sometimes having a brown edge.

The chanterelle grows in coniferous and deciduous forests usually groups. Mushroom egg-yellow color. The hat is convex, then the intended, sometimes funnel-shaped with a wavy edge, smooth. The plates are lowered away along the leg, wigshate branched, thick, come to the folds. The leg is thinner, at the top goes into a hat, solid. The pulp is quite dense, white, to the edge of yellowish, with a pleasant smell, do not worry.

Ilmak in the young age of a shovel hat, then with a deep bat and, finally, a funnel-shaped wrong with a blade edge, lemon yellow. The plates are frequent, narrow, slightly pinkish, far-fledged lines. Cream leg. White flesh. Growing beams. Suitable for fresh preparation, drying and marinations. Our mature is usually used with caps, the legs are often rude.

Among the numerous variety of mushrooms of the Sakhalin region, medicinal mushrooms meet

Ryzhik spruce is used in hormonal disorders

Late (Winter) opens contributes to the prevention of vascular diseases, has antiviral, antifungal and anti-inflammatory properties.

White mushroom hood from this mushroom is used in the skin diseases of the goat is an excellent antibiotic

Also with Sakhalin forests grow and poisonous mushrooms, which can cause strong poisoning in humans when used in food.

Amanita red meets often and places very abundantly. The hemispural hat, later slightly convex, sticky, when drying, brilliant, bright red, orange (sometimes fades to yellowish), with white flakes on the surface, rarely without them. Plates are white. The legs are first solid, then the hollow, fibrous, white, with a balloous white or yellowish ring, at the base of the dinner-thickened, which has grown by the vagina, from which only wart-scaly belts are noticeable on the fatty-thickening. White flesh, orange, orange or yellowish, without much smell and taste. Dangerously poisonous.

Amanic white (spring) hat 3-6 cm, convex, white with a weakly silver edge. Plates White S. pink tint. The leg is long with a white ring, with the top weakly striped. Contains poison.

Amanita Pantic strongly poisonous. A bright hat, convex, then open with a wide tubercock and a ribbed-striped edge, with the remnants of the total covered in the form of white warts, are usually located circles, less often over its entire surface. Plates are free, white. The leg with a fat-thickened base. Ring on a white leg, creamy-white, smooth.

A pale loaf of a hat first bell tall, then slightly convex, with a smooth edge, silky, white, pale green, yellowish-green or olive-green, in the middle is usually darker - to olive-drone. Plates did not grown to the leg, white. The leg is upwards, white or greenish, with a balloon, on one side, white or greenish, on the other - a white-yellowish ring. At the base with a bag-shaped blade, white or greenish vagina. White flesh, under the skin slightly painted, without much smell and taste. Contains poisonous substances - Philly and Amatin

Satanic mushroom is not often found. Hat with a diameter of 8-20 cm, a thickness of 5 cm, a pillowless-convex, grayish or greenish, in crude mystery. The leg length is 6-10 cm, a thickness of 5-6 cm, dirty-swollen at the base, with a red mesh pattern, in the ground of the dense-brick color. White flesh, blushes on a break, then shines, with a smell of raw potatoes, sweet.

You can choose not only to poisonous mushrooms, but also edible mushrooms, if they are covered with mold or long stored. Here are some delusions that are among the mushrooms: all poisonous mushrooms smell badly (this is not the case); Poisonous mushrooms do not eat worms, no snail (this is also not true); everyone has poisonous mushrooms Nasty taste (incorrectly); Enough with a poisonous mushroom, remove the skin from the hat, as it becomes harmless (completely wrong). The first signs of poisoning can be seen after a half or two hours. Weakness is growing very quickly, nausea appears, vomiting, abdominal pain, headache and dizziness, convulsions appear. The patient should urgently provide a trial assistance: cause vomiting, drink a weak solution of manganese - and again cause vomiting. Immediately call "ambulance medical care."

Crutcher Ombolimen

Northern Trutovik

Some mushrooms of the Sakhalin region are listed in the Red Book of the Russian Federation

Osinovik White Rogatat Pestlek Setkoska Double

Sidecoger Slags SPAIscisis Curly (Mushroom Baran, Mushroom Cabbage)

Check yourself: What are the edible mushrooms of the Sakhalin region? What poisonous mushrooms grow on Sakhalin and Kuril Islands? What medicinal mushrooms of the Sakhalin region do you know? What is mycology?

Mushroom memo do not collect mushrooms unknown to you, because they can be pale toadstool, satanian mushroom Or a false opaque, representing a threat to health and even a person's life. Do not give mushrooms to children up to 3 - 5 years. Gently collect mushrooms so as not to damage the gentle fungouncing: it consists of very thin whitish threads; Do not tear the litter of fallen leaves or layer of moss around the mushroom; In a careless cut-off mushroom, the remaining part of the leg can be drowning, and pulling the fungus is also able to break the fungne and lead to her complete death, so the fruit body of the mushroom should be trimmed at the very base or carefully unscrew.

Good worked! Well done!

The fungal world of Kunashir so far remains practically not studied. Mycologists' scientists from the Far RAS during the expedition found many new ones for the island of species, the press service of the reserve reportsKurilsky.

The purpose of the arrival of Mikogov to Kunashir is to study the biological diversity of hats and offellooform mushrooms. According to the leading scientific officer of the Bio-Soil Institute of the Russian Academy of Sciences of the Russian Academy of Sciences (Vladivostok), the candidate of biological sciences Yevgeny Bulah, weakly studied on the island of mushrooms. So, hat mushrooms It is known for only 50 species, which is a low indicator. Given the nature and wealth of forests of the island, according to the researcher, only hats mushrooms should be counted on Kunashir at least 400 species.

"Investigating the forests of the south of the island and collecting herbarium samples, it can be noted that the additions in the previous list will be very much. We found a large number interesting speciesFor which Kunashir is the second place of find in Russia and the Far East in particular. Micologists worked little here, no one had met these types on the island, "the specialist told.

During the expedition, mygologists collected about 200 species of mushrooms on Kunashire.

"We would like to come to work again, because at a time we managed to collect little. In reality, it is necessary to work here three to identify all the variety of fungi, "Evgeny Bulach said.

She also added that the rains and the bad weather of the past August did not give a full-fledged opportunity to collect mushrooms and take a picture of the whole range of their colors: the metals were too saturated with water, which distorts their color and makes it difficult to dry.

Scientists have yet to be defined all types discovered during the island, make their full list, determine which of them are massive, which rare, which edible or inedible.

"I would like to find tropical species on Kunashir. At the very least, some southern species that are found in Japan and in the south of Sakhalin, we have already found "- noted by Evgeny Bulah.

Being the author of many books about the diversity of the world of fungi Far EastEvgenia believes that Kunashir is rich in edible and useful for human health. Capital truth is the moment that each mushroom should be careful and not to take copies in which it doubts that to avoid poisoning or fatal outcomes.

The latest information on the therapeutic properties of the fungi of the Far East, including Kunashir, about edible and inedible types, how to distinguish them can be found in the author's book of the research "For health - in the forest with a loud" 2016 release.

Among edible mushrooms Kunashir, a specialist allocated raw materials, flashlights, Obabki and Copinies different species, butter, lemon yellow oyster, or Ilmak, and a pulmonary oyster, xancticonium and many others. An interesting find on the island is marked by the Boletus Auripes (Boletus Auripes).

"This delicious edible mushroom was first found in the Primorsky Territory, and now here - on Kunashira, where he is often found," Evgenia explained.

Mycologists also found a valuable treatment on Kunashir - a velvety leathery sponge (trametes versicolor), and because of the high humidity, it is widespread on the island.

"This is the very first of the corpus mushrooms, which began to study the Japanese. They received the first patents for the selection of Christine substances from this mushroom, subsequently made the dosage form of Wincristine - the first substance that began to use during the chemotherapy of oncoboles, "the researcher told.

Recently, scientists have become close attention to the healing properties of mushrooms, because they found substances that are not in any other living organism.

"These substances are of great importance for humans, since they have the strongest healing properties, for example, immunoculating or antitumor. Here on Kunashir there are quite a lot of such species "- explained Mikogo.

The region of biotechnologies in the world is developing, and in many countries, including in Russia, the properties of the healing substances of mushrooms are actively used to treat many diseases.

SakhalinMedia.

Passionate amateur of a quiet hunt Yuri Gurshal believes that, living in the reserve, the sin does not take advantage of the gifts of the island nature (photo)

Sakhalin is rich in forests. And where are the trees - there are mushroom berries, which, if not be lazy, can be collected without much effort. Before you go on a quiet hunt, you need to know which mushrooms can be taken. With their impressions of quiet hunting and photographs sharing with readers. Ia sakhalinmedia.

Mushrooms have about a thousand species. Of these, more than 300 inedible, 70 - poisonous, 20 - hallucinogenic, 250 - conditionally edible and 200 - edible. From this semi-wild species of conditionally edible and edible mushrooms, most of the quiet hunting lovers take a little more than a dozen varieties in Lukoshko. And they leave raincoats, drums, mushrooms, umbrellas, jersacks, caps, coiners, horns, strokes, robes, govarush.

The mushroom season is opened in the south of Sakhalin in mid-July, Mokhoviki and chanterelles. Behind them are white mushrooms. To collect them to have a lot to sweat on the slopes of hills in fir and mixed forests. These mushrooms are hard to confuse with others. Next continues the season of crops and oils. The raw materials grow on the island with hats of almost all colors, but the most massive - red and orange shades. The most delicious with a green and purple green hat. Oil in color and types of various are yellow, dark brown, white and gray. The main feature of their distinctive feature - inner side Hats spongy. The beginning of the autumn marks the boletins, boosaine and Sakhalin champignons. The latter possess healing properties, like Matsutaki.

Earths. Photo: Yuri Gurdle

Wallow autumn. Photo: Yuri Gurdle

Waves. Photo: Yuri Gurdle

Boost. Photo: Yuri Gurdle

Young gray

1 / 5

Supports are not only with an orange hat, but also gray and white. Also good freight, waves and rims. The freight is also different. The most delicious salting is terry and dry. Finish the mushroom season. On Sakhalin, you can find a womb "Golden Flashing". They grow on the versions twice a year - at the end of June and in September until frosts. Their relatives are earthenings of them appear at the end of September, early October and grow by giant colonies. But, unfortunately, this kind is not very tasty. In October, the most delicious and healing winter widespread appear on the willb. They grow up to the first snow. There are also real autumn, but not so often.

Syruzhka. Photo: Yuri Gurdle

Terry germ. Photo: Yuri Gurdle

Boostry. Photo: Yuri Gurdle

Young boletus. Photo: Yuri Gurdle

1 / 5

Mushrooms grow in almost all forests - it is only important to find them to find them, there are already a lot of people wishing around South Sakhalinsk. Mushroom places are behind the city park in the area of \u200b\u200bthe reservoir, it is only necessary to climb higher on the hill, where you will not be able to get invoking pensioners, fusifying the territory around Santa. You can also walk along the so-called mushroom path, which begins to the left of the reservoir and leads along the ridge to the wart. For a former orbit and in the neighborhood of Novoaleksandrovsk, too, the forest is not empty.

Mochoviki. Photo: Yuri Gurdle

White mushrooms. Photo: Yuri Gurdle

Boost. Photo: Yuri Gurdle

Ryzhik spruce. Photo: Yuri Gurdle

The boletus grew up on the clearing. Photo: Yuri Gurdle

1 / 6

If there is a transport, you can go beyond the news, to the military landfill, Tambovka or Mitsulevka. The most mushroom places are free and behind Ozersky, in the area of \u200b\u200bthe fir. But there is not every car can drive.

Until now, there are arguments among the mushrooms - when collecting, cut them with a knife or unscrew. And as studies show, adherents of the last method are increasingly, when unscrewed, the fungi does not damage, and if you leave the cutting feet of the mushroom, then the mushroom can be dried from it.

The flesh of mushrooms is very gentle and warmly flies in warmth. Therefore, collect as much as you can immediately recycle.

A distinctive feature of the edible of mushrooms is the presence of worm. Worms are not suicide to eat poison. You should not take the old and very affected by insect mushrooms.

Boostry. Photo: Yuri Gurdle

Groove dry. Photo: Yuri Gurdle

Syruzhka. Photo: Yuri Gurshal Sakhalin champignons. Photo: Yuri Gurdle

1 / 7

There are secrets and when processing mushrooms. Before cooking, they must be cleaned, cut and soak in salted water. Salt will run away all the fungi worms, it will remain just rinsed well. Mochoviki, boosts are black when cooking so that they remain light brown, add some vinegar when soaking. You can fry all mushrooms, except for petroleum and waves. Before singing, they need to soak in a replaced water of 2-3 days. It is also better to add salt and vinegar to the water - it will not let mushrooms prematurely be worried.

Especially tasty fried Solyanka made of mushrooms - chanterelles, cheesegles, white, boosaine or stabber. And the suprames in the species can be failed by a special way. For this hat, clean it, wash and dry. Then cut into flour and fry on both sides to a golden color. It turns out a delicious delicious dish, which will not meet in any restaurant in the world. And do not be afraid that the hats do not admire, the name of the Mushrooms of the Syrozhka says about how they can be used.

The Council is finally - if you have never collected mushrooms, it is better at first to ask for a company of experienced mushrooms. True, now it has the opportunity to use information from the Internet. But, often she put even even experienced lovers of quiet hunting. Color, description, dimensions of mushrooms have nothing to do with reality. It is understandable, their parameters are highly dependent on which tree is growing, on what basis and what time the sun is shining on it or the rain is shining. Therefore, it is better not to risk the health of loved ones, and do not collect mushrooms that are unfamiliar. Moreover, in nature, nothing just happens - if the mushroom grows, let the most rigorous, then it is needed to someone and is an important component of the fragile uniform ecosystem of the mushroom and the roots of trees.

• Department: Basidiomycota (Basidiomycetes)
• Subsidation: agaricomycotina (agaricomycetes)
• Class: Agaricomycetes (agaricomycetes)
• Subclass: Agaricomycetidae (agaricomycete)
• Order: Agaricales (agricultural or lamellar)
• Family: CataThelasMataceae (catachelasm)
• Rod: CataThelasma (Catachela)
• View: CataThelasma Ventricosum (Schampignon Sakhalin)

Other mushroom names:

Champignon Sakhalinsky

Champignon Sakhalinsky - grows in summer and autumn in coniferous forests. In Russia, it is found in coniferous and mixed forests of the Far East. This mushroom has characteristic gray spots on this mushroom on a whitish hat. Bowing plates, a rather large hanging double ring on the leg, a dense white flesh with a weak mushroom (not flour!) The smell, without much taste, and plus a very considerable size - all this makes a mushroom recognizable.

With CataThelasma Ventricosum (Schampignon Sakhalinsky) periodically arises confusion, as many (foreign, approximate) The authors describe it with a brown hat and a flour smell, which is characteristic. Western authors tried to divide these two views based on the sizes of the cap and research under the microscope, but so far it turns out poorly. Catathelasma Imperiale Hat and Disputes (Champignon Imperial), theoretically, a little more, but there is a significant overlap of the ranges of both sizes: and hats, and a dispute.

Until DNA studies have been conducted, it is proposed to divide CataThelasma Ventricosum (Sakhalin Sakhalin) and CataThelasma Imperiale (Imperial Champignon) on the old manner: in bloom and smell. The champignon of Sakhalin is a whitish hat, graying with age, whereas the champignon of the imperial in his youth has a yellowish hue, and when ripening it darkens brown.

Description:

The whole fruit body of the mushroom at the beginning of growth is dressed with a shared cover of light-brown color, with growth, the bedspread breaks at the level of the edge of the hat and decays to pieces that quickly fall. Private covered white, with growth strongly stretching and thinning, long closes plastics. After the rupture remains in the form of a ring on the leg.
Hat: 8-30 centimeters and more; First convex, then it becomes weak or almost flat, with a fitted edge. Dry, smooth, silky, in young mushrooms whitish, becomes more grayish with age. In adulthood often cracks, exposing a white flesh.

Plates: Related or weakly sliding, frequent, whitish.

The leg: about 15 centimeters in length and 5 centimeters thick, often thickened to the middle and narrowed at the base. As a rule, deeply rooted, sometimes almost completely underground. White, light brown or grayish color, with a hanging double ring, which, in different sources, can either stay on the leg, or disintegrate and disappear.

Flesh: White, rigid, dense, does not change the color when failing and pressing.

Smell and taste: The taste is vague or a bit unpleasant, the smell of mushroom.

Spore powder: White.

Ecology: Presumably mikoriznaya. Growing in the summer and autumn alone or small groups on the ground under the coniferous trees.

Research under the microscope: Disputes 9-13 * 4-6 μm, smooth, oblong-elliptical, starchy. Basidi about 45 microns.

Edibility: It is considered a high quality edible mushroom. In some countries has a commercial value. It is used in any form, it can be boiled, fry, stew, marine. Since the fungus has no own bright taste, it is considered an ideal addition of both meat and vegetable dishes. In case of workout, you can dry and freeze.

Natural storehouses of Tomarine forests.

A rare Sakhalin is not collecting mushrooms. This wealth of Sakhalin is pleased. Mushrooms are marinate, dried, salted, harvesting for the winter. They make a remarkable diversity in the culinary wealth of Sakhalin cuisine.

No such from the mainland relatives, they, with rare exception, are not different, but I just can't tell about it.
I do not keep myself the goal of telling here about all the diversity of mushroom brethren, we will mention only those that have happened to meet and collect in our Tomarine forests and armor.

A small lyrical retreat, appropriate here, based on encyclopedic articles:
According to modern scientific interpretation, mushrooms (Lat. Fungi) are highlighted in a separate kingdom of wildlife. At the same time, what we call "mushrooms" is the generally accepted name of the fruit bodies of Macromycete Mushrooms. True, in everyday life "mushroom" or "fungus" is also called a shapeless mass consisting of various microorganisms, mostly yeast fungi (sugarmicetes) and lactic acid bacteria used to get beverages by fermenting, for example, tea mushroom, kefir mushroom.
Mushrooms forming large fruit bodies belong to the grate 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 learned to grow in artificial conditions. Mushrooms have a specific taste and unique aroma, and some of them are considered just delicacies. For many useful and nutritional properties, mushrooms are called "forest" or "vegetable meat": they are rich in protein, contain amino acids, carbohydrates (specific mushroom sugar myboy and glycogen - "animal starch"). Mushrooms contain minerals: potassium, phosphorus, sulfur, magnesium, sodium, calcium, chlorine, and vitamins A (carotene), group vitamins, vitamin C, large amounts of vitamin D and vitamin PP. It is not surprising that vegetarians widely use mushrooms in their kitchen.
But, despite the content of proteins, it is still considered that the nutritionality of mushrooms is not very high, because their protein is difficult to digest. And some experts generally take over the courage to argue about his fullestness, due to the inability of the gastric juice of a person split it. Sufficient culinary processing can significantly increase the digestibility of mushrooms. To do this, they are boiled, fry, marinate, baked, and for the preparation of some dishes are also thoroughly crushed, up to powder, for example, for the preparation of sauces.
It is clear that the use of raw mushrooms in food is a rather rare case, but still there are recipes for dishes with their use. Sometimes in this form use, for example, champignons and oysteries grown in artificial conditions.
At the same time, there are special enzymes in mushrooms, which improve the absorption of food, accelerating the splitting of proteins, fats and carbohydrates, for example in champignons. Once there, medicine in one voice claims the undesirability of the use of mushrooms in food.
In times Union of SSR The system of classification of edible fungi was adopted, according to which they were divided into four categories, depending on their food value (according to B. P. Vasilkov). Here is some of them:

I - White mushroom, Pretty, Ryzhik Real II - Champignons, Podbotzovik, Health, Dubovik, Massel, wave Pink, III - Mochovik Green, Syroezhka, Oven Oven, Fassel Ordinary, Smorchka IV - Veshnka, Raincoats, as well as other little-known and rarely collected edible mushrooms.

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

What is growing from us?

White mushroom (Borovik). White mushroom is called because the tubular layer of the surface of the coat of young mushrooms is white and remains so after drying, while other mushrooms of this family have a tubular layer after drying. The people of the White Mushroom, usually, are called Borovik, but there are other local names (cow, membarer, deaf, Pechur ...).
He is often found in old pine forests (boras), the period of his collection is from the second half of June and to the first frosts. Meets single mushrooms and few families.

Vikirin User Photos from Sakh.com

Dried white mushrooms possess a strong aroma, much stronger than other mushrooms, which, unlike them, is maintained in all cooked dishes.
In nutritious and taste, the content of vitamins, the white mushroom is superior to all other mushrooms. It is used in food in any form.
Interestingly, scientists have discovered antibiotics in a white mushroom, deadly for koche sticks.

Champignon - The name of plate mushrooms from the champignon family. In total there are more than 200 types of champignons, almost all of them, with the exception of units, edible.

There are a place where these mushrooms reach incredible sizes - the size of a 2-liter jar. True, local trouts that it was in this place that the Japanese arranged some kind of "burial ground" for non-chemicals, non-radioactive waste ... Indeed, in the 80s, in the 80s, the remains of barbed wire and pillars from the former fence were still preserved in the 80s But here's the cases so that someone poisoned - I do not remember. Perhaps it was a "bullet", aimed at smoking less people to the "plantation".
In the urbanized society, we already begin to get used to cultivated champignons. But it turns out that the first attempts to introduce champignons in the culture were taken back at the beginning of the 17th century, in Italy. Then they began to grow in Switzerland and France, and a little later - in the territory and other countries of Europe. Nowadays, they are grown in more than 70 countries of the world. The relative simplicity of technology has led to the fact that today it is the most common industrial species, it is more than 70% of the entire global volume of mushroom production.
Champignons are considered a delicacy. These mushrooms have a pleasant taste and excellent aroma, which, practically, like a white mushroom, is preserved with high temperature processing. This statement, however, more relates to wild champignon relatives, as they grown artificially, they almost lose this wonderful quality, so favorably distinguish mushrooms in principle from other foods. In addition, it is worth considering that champignons have such a gentle taste and smell that adding spicy spices to them only worsens their taste. They are the only mushrooms that have a light, slightly acidic taste.
The number of culinary inventions on the topic of champignons is simply incredible. They are perfectly combined with meat, fish, vegetables. They can be in the raw form - in salads, sandwiches. For billets, they are dried, marinate and canned.

I would like to note about champignons and a white mushroom that only decoction of these mushrooms is suitable for eating and can be used as a base of soups, sauces, etc. At the same time, considering their aroma, even a small amount of this bravery improves any dish.

Boost among tubular mushrooms, ranks second after a white mushroom, on food qualities. He, just like a boletus, is one of the most common and famous edible mushrooms. So, it is considered the fastest growing.

Boostry. Vikirin User Photos from Sakh.com

The mushroom is very bright, it is impossible to confuse it with other mushrooms, he also does not like a single poisonous mushroom.
A hat in a young mushroom in the form of a hemisphere, and with age becomes a convex, to the pincelorial.

Vikirin User Photos from Sakh.com

In various wood composition, the forests of a mushroom hat can have a different color, from white-pink, to orange or yellow-red. Supports have many forms and grow with various woody rocks.
The legs of the mushroom is thickened, white, with oblong white, brown or black scales. The flesh is white, strong, at a break first pink, and then shines to black. The smell is not strong.
All boomines are suitable for food. You shouldn't only take old - large and flabby, as they rot back in the basket, and as a result become dangerous to health.

Vikirin User Photos from Sakh.com

Thanks to the wonderful taste, the mushroom is used for roasting, cooking soups, as well as for salting and drying. The disadvantage of the fungus is the darkening (almost to black) of its pulp during processing.

Podberezovik - The nearest relative of the white mushroom and the boletus. Known and other names: Berezovik, black mushroom, gray mushroom, Obabok.
The mushroom does not hide in the grass, it is always growing in sight in the rarefied birch forests, on the edges, on the forest roads, in the ravines, on the glades, along the forest bel.

Vikirin User Photos from Sakh.com

Podberezovik grows and ages very quickly. Usually in a week of growth, their caps are made with flabby, and the legs become fibrous, solid. Mushrooms absorb water like a sponge, so it is even faster in rain weather.
The leg has a long, thin, grows faster than hats. Sometimes the mushroom bends into a more illuminated side.
Instrumental designers, so there are especially many of them if summer and autumn are warm and wet.

Vikirin User Photos from Sakh.com

As well as his relatives - a white mushroom and a boletus, this is one of the most delicious tubular fungi. It is used in food in fresh, dried and pickled form. When drying, it is black, therefore, as a boletus, refers to black mushrooms.

Grup. Grussize in nature a few species: real, yellow, aspen, oak, black, shine. And this is not a complete list.
Mushrooms are so named because they grow by families, piles. If you get on the weak places, the basket is immediately filled. In Tomari, we went with bags with bags - there are many of them and they are very large.

Collect our freight from the end of summer. They grow in birch and mixed forests, under the layer of fallen foliage and needles, therefore it is difficult to notice. But if I noticed - a whole bunch of "knock off".

Hat with a diameter of 10-25 cm, almost flat or depressed in the middle, with weakly-free concentric stripes, with a wrapped book with a fluffy edge. At old mushrooms, the shape of the hats becomes a funnel-shaped. The leg is short, cylindrical, inside the hollow.
Mushroom has wonderful taste. It is white, dense and bristle, has a sharp pleasant "weak" smell. The freight is used mainly for salting. Salted freight have an old greenish-bluish tint, but fleshy, juicy and fragrant. Looking for № 1!

Oily Late (real). All the Mushroom Mushroom is known. The people at him are still teased "snotty."

Olter Late (real)

Maslenok is often found, mainly in pine young, on the edges, near the roads. It is usually growing with families, collect it from summer to late autumn. Soup, more precisely, the mucous, the hat is convex, and the old mushroom has almost flat with a tuberculk in the middle. Color hats from gray-yellow to brown. The bottom caps have young oils in a white veil, it is later bursting and remains on the leg in the form of a gray-brown ring. The leg and the pulp of pale yellow, on the break it darkens, has a smell resembling an apple.
No doubt edible mushroom. It is eaten in fried, boiled and marinated form. Some hassle makes it necessary to separate the snotty skin with a hat, but it easily goes away. Simply, if the mushrooms are much - it will take some extra time when cleaning.

Wave. The first waves appear at the end of July, and in the raw summer a little earlier. Then the second wave appears at the end of August. The main period is September and the warm "Indian summer".

Vikirin User Photos from Sakh.com

Growing the wave in deciduous and mixed forests, especially abundantly in the godsitable coniferous-deciduous youngsters.
A hat with a diameter of about 10 cm. At a young mushroom, she is flat, with a hole in the middle, with a wrapped down the book, like a weak, edges. Later, she becomes a funnel-shaped, on the edge of a shaggy, darning. Hence, her name "Wavester" went - from the ancient Russian word "rushing", which means "wool".

Wave Pink

Pink or orange-pink hat, with more or less noticeable reddish concentric stripes. Leg up to 6 cm long, cylindrical, hollow, almost one color with a hat.
The wave is also a very tasty mushroom. It is suitable for salting, like a germ. But in Tomari, apparently, against the background of the rest of the richness of mushrooms, it is not harvested, and if they are collecting, then "on the root" - to fry tomorrow.

Chanterelle real. These are bright, beautiful edible mushrooms that are used in the fresh (not confused with raw) and canned form. For salting and drying, these mushrooms are not suitable.

Bright yellow funnel-shaped with strongly wavy edges The shape of the fungus very distinguishes it from other species. The leg of the book is thinner, at the top smoothly goes into a hat. The flesh is dense, brittle, light yellow, has a pleasant smell.
They are nice to taste and differ in high content of some vitamins.
Mushrooms grow large families, but in our places they are not numerous. Maybe therefore, as in the case of waves, they collect them for that only and nothing more than to enjoy.

Opel is real. It grows in the fall both on the dead and on the living trees of various species. Most often occurs on the cutting, along the roads, according to the bits.
When the air temperature becomes below 15 degrees, the period of their abundant growth occurs, which ends after the expiration, approximately 2-hong. Grows whole families, from a dozen and more mushrooms at the same time.

Photo V. Fedorenko

Opel Hat, first chamber, then becomes flat and convex with a tubercant in the middle, dry. Color varies from gray-yellowed to dirty brown. The leg is long, thin, thickened down, with a whitish film ring at the top. At older, the leg becomes a rough fiber, so they are no longer suitable.
The edible mushroom, the calorieness is not inferior to brewer. Walkers are used in food in boiled, fried, pickled, salt and dried.
In Tomari, taking into account the possibility of confused with poisonous twins and the presence of a more numerous group of other mushrooms - champignons, boosions, butter ... - Mass collection is not observed.

Mochovik green. Mushroom connoisseurs love him for his pleasant taste and light fruit flavor.

The hat 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 hat is found ranging from olive with yellow, and even with green tint, and ending with dark brown shades. Tubes and pores with back side Hats are easily separated from the pulp, have a pronounced yellow color, which over time goes into olive. The leg up to two centimeters in diameter, solid, smooth, often curved at the base, with brown stains, or reddish. At the breakfast, the flesh mushroom lightly lights.
Mushroom is not pleased with the tomaristers with their numerous.
Edible, consumed in fresh form - boiled or fried, and for drying.

Raincoat Present (Lat. Lycoperdon) - The genus family of the family champignon.
Usually, the raincoat is called young dense mushrooms, who have not yet formed the powder argument ("dust"). Have a lot of raincoat folk titles "Dustych", "Grandfather Tobacco" and so on.

The body of the mushroom of the closed structure, rounded or pear, usually small size - 3 - 5 cm. After ripening, the spore fruit body opens with a small hole from above. The favorite occupation of all the boys was to find and brand the foot on this ripe mushroom. Firstly, cotton is distributed, and secondly, "dust" is raised - a dispute powder from olive-green to different shades of brown.
Information that the mushroom is edible is not common, so no one is engaged in collecting it in Tomari. Meanwhile, it can be eaten until it darkened the pulp while the mushroom is white, better in boiled or dried - relatives with champignons to that obliges. The exception is a fiddle of the ordinary - and then the main thing is not to run away ...

Conditional edible mushrooms.
This category usually includes mushrooms, which in raw form have a caustic taste or even poisonous, but which are fully edible after a certain culinary processing. These include mushrooms, if they are edible only in young age or cause poisoning when combined with certain products (with alcohol, for example).
It should not assume that this group includes mushrooms, the use of which can be associated with the extreme state of the food base. The conditionally edible includes some mushrooms, which are considered the best and delicacious, for example, smruhchki, a pink, black and white, autumn fears.
The poisons of such mushrooms are either neutralized at temperatures above 70 ° C, or well soluble in hot water. As a rule, they are drunk in large quantities Waters at least 35 - 40 minutes or twice a 20 minutes, the decoction is not used, and the boiled mushrooms are additionally washed with water. The taste of mushrooms are pre-wrapped in cold water. Some mushrooms of this group, prepared by the drying method, can only be consumed after a certain storage period (usually 2 - 3 months), during which the poisons contained in them are decomposed.
Collect such mushrooms - Russian roulette. The exceptions make up perhaps pods and curls.

Syroezhka (lat. Russula, from lat. Russulus - reddish) - The genus of lamellar fungi family raw. Despite the name, I would not recommend eating her damp.

Syruzhka. Vikirin User Photos from Sakh.com

Hat first chamber or bell-bell, later spread, flat or funnel-shaped, rarely convex. Cylindrical leg, smooth, white or slightly painted, dense or hollow inside. The flesh is dense, fragile or spongy, with a soft or caustic taste.
Most fungi of this kind edible, some have a bitter taste, but it usually disappears after soaking and boiling. Types with burn-eating pulp insembly, they are often described as poisonous. When used in raw form, they strongly irritate the mucous membranes, which can lead to vomit, but such an action cannot be considered poisoning in the full sense.

Smorchka (lat. Morchella) - the genus of the fungi family of smashing (or moves), to which there are peccittsy with large, varying bodies, often in the form of a hat on the leg.

Matten real

The mushroom hat, as a rule, has an ovoid shape, growing tightly on the edge to the leg. Height Hats - 3-7 cm, diameter - 3-6 cm. Coloring caps strongly change: from orange-yellow and gray to brown. The surface of the Hat is very uneven, wrinkled, porous, consisting of deep holes-cells of different magnitude. Cells remotely resemble bee honeycombs, from here one of the English mentioned names of Edible - Honeycomb Morel. The leg is cylindrical, slightly thickened at the base, inside the hollow (constitutes a single cavity with a hat), brittle, 3-7 cm long and 1.5-3 cm thick. Crazy edible can not be confused with some poisonous mushroom.
Smorchchki grow in spring in the forests, parks, gardens. They can be found on sandy and mossy places, on the edges along the roads, on the cutting. Usually grow singly. In large quantities, they can be found on the third, sometimes for the fourth year after forest fires. On old fires can regularly grow every year, albeit in smaller quantities. Smorchchchka "disguised" in last year's dry grass.
The flesh of the mushroom is wax, white, gentle, brittle, with a pleasant smell. Delicious but conditional edible mushroom. It is suitable for boiling in boiling salted water for 10-15 minutes (the decoction is merged), or after a long (up to 6 months) drying without boiling. Smorks can be frying, stew. Especially good with sour cream.

In large quantities it did not have to collect, but try and the taste had to.

Common Stitch (Gyromitra Esculenta). Stitching (Gyromitra SPP.) - The genus of the sample mushrooms of the Discius family (discinaceae).

The line in the form of something resembles a brain or walnut. Hat in numerous push, hollow, incorrectly rounded. The surface of it on the type of velvety, from yellowish brown to reddish-brown. The edges of the hats are connected to the leg. The leg is usually the wrong shape, short, wrinkled, the book has a small thickening, inside - the hollow.
In the raw form of a lines of mortally poisonous. They contain gyrometrics - strong toxins that destroy the central nervous system, liver and gastrointestinal tract. Therefore, the use of fried uncourted stitches, as well as broths of them, can lead to serious poisoning, often with a fatal outcome.
The cleavage of gyromeitrines can be carried out in the processing of mushrooms; This is based on two methods of detoxifying line.
The first is the digestion for 15-30 minutes with the subsequent burst drain and washing the mushrooms in running water (two-time beaming is recommended), in the first case, the poison moves into a decoction, which for obvious reasons cannot be used anywhere. However, the digestion does not remove the poisons completely, even with long beaming, therefore, in many countries, lines are considered to be unconditionally poisonous fungi.
The second way is more reliable - the drying of the lines in the open air, while the poison evaporates. The reliable way is a long drying at increased temperature or in the fresh air (for 6 months!).
After boiling or drying, the lines are used to prepare mushroom dishes.
The habitat of the line - the same as in the edible curls described above. This apparently became one of the reasons that these mushrooms are often confused.
As for Smorchkov, then, despite the lack of reliable data on their toxicity, preliminary culinary processing (boiling or drying) is recommended for these mushrooms, since the mushrooms often collect these mushrooms in the same container (while flying gyrosis) And they sell the line on the market, confusedly with the curr. In this regard, as well as the line, smurchka is also considered as a "conditionally edible mushroom".
When using stitches (and curls) in food, care must be taken:
Firstly, even those quantities of hydrichrins 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) can have increased sensitivity to gyromeitrines, so that even small amounts of this poison will be dangerous for them.
Thirdly, there is an assumption about the existence of special strains of lines with an elevated content of gyrometrins, against which the digestion is inefficient.

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

Pork thin. In wet, shady places, in a parel, rarely - on the trunks of trees, on the old anthills, the mushroom is growing near the pni, which is not worth it.

Pork thin

The medium-sized hat rarely reaches 20 cm., Thinned, with a wrapped edge, almost flat, in the middle of the rendered, very rarely in the form of a funnel. The young mushroom is olive-brown, in adults to rusty-brown color. The leg is short, up to 9 cm long and a diameter of up to 2 cm., Solid, surface matte, smooth, lighter hats or almost the same color as she. The pulp on the cut darkens. Often, especially in dry weather, worms. The mushroom has a strong mushroom smell.
Grow almost all summer and frost.
Even a pre-boiled mushroom may cause a lightweight poisoning. Scientists have discovered in a twist toxic substance - Muscarine, not destroyed in the process of leaning mushrooms. In addition, the antigen was found, which, falling into the human body, causes an antibody in the blood. Accumulating, they change the composition of the blood, which creates a threat to the health and life of a person.

Poisonous mushrooms.
The case is more consuming than with just inedible mushrooms. Poisonous mushrooms when eating them in food cause severe poisoning, often with a fatal outcome. However, some people still use individual types of them, after special processing (mainly multiple digestion). But such treatment of poisonous mushrooms does not always lead to the desired result, and it all depends on the dose and the nature of the absorbed toxins. Not the last role is played by the mass of man, its individual susceptibility to poisons and toxins and even age. According to general ruleFor children, mushrooms are much more dangerous than adults.
The use of poisonous mushrooms in food is not always dictated by a disadvantage of the food base, sometimes this is done in medicinal purposes. The peculiarity of poisonous mushrooms as medicinal products is illuminated by humanity in animals that use them in some illnesses and successfully heal. Although there are no cases when even domestic cattle dies from their use.

Death cap. Sly mushroom. It has similarities with champignons, raws, thickens and some other forms of fungi than the frequency of cases of poisoning them is explained.

It differs from them with a straw-thickening with a swarp at the base of the leg.
Eating is deadly.

Frams are red. Even a variety of forms and color shades does not make it possible to confuse this poisonous mushroom with any edible mushrooms.

Vikirin User Photos from Sakh.com

Nevertheless, cases of poisoning them still happen.
Sometimes this is due to a common misconception, which is repeatedly boiled in different waters, the mushroom becomes, ultimately, Nedovitis and is quite suitable. And here everything is in the hands of the "experimenters", although everyone knows that experiences over their own organism do not lead to anything good.

Vikirin User Photos from Sakh.com

Another source of fearlessness when eating mushrooms - information about hallucinogenic effects on the human body of dried leaning. To confirm this approval, it is enough to "google" on the Cavorod "Amanita Red". Mass of proposals for the preparations of this potion and a huge number of "recipes" affect this topic!
It is argued that the culture of the use of ceremonies in such a capacity goes back to the great-term, which used them as a means for suppressing fear, for example, with mass battles, such as ice, and as an exciting means in shamanish rites.
Although their more trivial use is known as a remedy for flies and cockroaches. Amanitors were in a bowl and flooded with water. Having granted such a driver, which, as approved attracts them, insects soon folded their paws and fastened forever.

Vikirin User Photos from Sakh.com

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

(ړ יי) WW
last Update 12.06.12

Cabinet thanks to the user Vikirin from Sakh.com - found a very good photo material for illustration articles.

All the authors who recognized their photographs here,
I guarantee the appropriate signatures -
Please celebrate in the comments.
All of you - thank you very much!