Suitable for food

The hunting season in the Kuban is long - starting from the second decade of April and ending at the end of November. Lasts until frost. Edible mushrooms in the Krasnodar Territory you can meet not only in the forest area, but also on garden plot and on farms.

oyster mushrooms

These mushrooms appear the very first - the mass collection falls on the May season. Oyster mushrooms or, as they are also called, birch bark, elm, grow mainly in woody deciduous plantations of the forest-steppe. They live in large colonies on the stems of trees. The fruiting period lasts from spring to autumn.

The hat is round, dense, reaches 15 cm. As it grows, the conical shape is transformed into a flat one.

These mushrooms have a different color - gray, reddish or light pink. The pulp has a rich aroma.

Due to the unpretentiousness in care and maintenance, the cultivation of oyster mushrooms has become a successful production process. The forest product is widely used in cooking as an addition to meat dishes and vegetables. Mushroom places - villages Krepostnaya and Smolenskaya.

Mokhoviki

The first mossiness mushrooms are found in early May. The hat is olive or golden in color, its diameter is 12 cm. The surface of the fruiting body is matte with a velvety coating.

It is easy to distinguish it from other species - when broken, the flesh has a light yellow color, which acquires a blue tint at the cut points. Mushroom pickers are advised to collect mushrooms in the Kuban near the village of Arkhyz, not far from the village of Smolenskaya.

These mushrooms grow in the Krasnodar Territory, mainly in forests where there are conifers and hornbeam. Mossiness mushrooms are found on forest paths, they grow in a crowd or singly.

This species is boiled, fried or pickled. It is not worth drying flywheels, because when long-term storage they turn black and become unfit for food.

Oil grains

In the forests of the Krasnodar Territory, mushrooms grow called granular butterflies. Adult specimens have a spherical cap with a diameter of about 10-11 cm. After maturation, it acquires a reddish or yellow-brown hue.

After wet and rainy weather, the hat becomes covered with a sticky coating, hence their name.

They grow in the village of Smolenskaya, the reserve "Kamyshanovaya Polyana" and the city of Goryachiy Klyuch. Mushrooms are collected in the Krasnodar Territory during the spring-autumn period - from April to November. They grow in almost all forests.

Valued for great taste and cooking versatility. It is fried, boiled and made delicious salting. The only drawback is excessive worminess.

Boletus gray (hornbeam)

These mushrooms in the forests of the Krasnodar Territory can be recognized by their light green hat. Its diameter is 10 cm. The caps of adult specimens have cracks along the edges, from which yellow-white flesh is visible. In places of fractures, it begins to darken.

Grow in the village of Saratov and in the foothills of the Caucasus. Mushroom places are forests where oaks and aspens grow. Summer is a constant season of mass gathering, which ends at the beginning of autumn.

Graboviki are of great value in cooking due to their rich taste and smell. Cooking them different ways.

Purple lacquer

It has two names - purple lacquer and amethyst mushroom. It does not differ in large cap sizes - about 3 cm. It has a standard mushroom aroma and taste. After drying, the fruiting body becomes completely white.

Irina Selyutina (Biologist):

In young lacquer mushrooms, the hat is hemispherical, but then becomes almost flat. The plates are sparse, thin, descending along the stem and are colored to match the hat, like the entire fruiting body itself. In mature mushrooms, they are whitish. Violet lacquer can be confused with the poisonous pure mycena that often grows nearby. These species are distinguished by the characteristic smell of radish and the white plates of the hymenophore. Also, a lilac cobweb is like a lacquer. But it is larger and has a specific cobweb-like cover that protects the hymenophore. The cobweb plate, as the fungus grows, does not become whitish, but brown.

Mushroom places are the villages of Kaluga, Krepostnaya and Kutaisskaya. Quiet hunting is conducted from the beginning of July to the end of September. They only eat purple lacquer caps.

white mushroom

Porcini mushrooms from the Krasnodar Territory are highly valued by mushroom pickers. The fruiting body can reach giant size- up to 25 cm. This species has a massive reddish hat.

You can go to any area of ​​the Kuban and collect a good harvest of porcini mushrooms, because they grow everywhere. Grow in summer and autumn. They prefer forests with pines, oaks and hornbeams.

They prepare various dishes and preparations for the winter. The porcini mushroom is salted, pickled, fried, boiled and dried. Dried porcini mushrooms are of particular value - they do not darken and acquire an unusually strong tasty aroma.

Chanterelles

You can't confuse them with any other species. Chanterelles have a rich egg-yellow color, a funnel-shaped hat, depressed in the middle. Its diameter is about 9 cm. The edges of the cap are wavy and concave towards the bottom.

This species is distributed in all districts of the Kuban. These edible mushrooms Krasnodar Territory grow in areas where there are mountains. The mushroom map includes almost all areas of the Krasnodar Territory.

The fruiting season of chanterelles in the Krasnodar Territory falls on the summer-autumn period in forests where oaks and hornbeams grow.

In cooking, various dishes and snacks are prepared from them. They are salted, marinated and fried. When raw, the pulp has an amazing slight sourness in taste, which disappears after cooking.

Honey mushrooms

This is the most popular type of mushroom in the Krasnodar Territory. Mushrooms have a hemispherical hat about 8-12 cm in size. They are red or light brown in color.

The pulp is dense, with a pleasant smell. The leg of young and mature specimens is curved.

Grow in the foothills of the Krasnodar Territory. you can collect them in a forest area, in glades, tree trunks. The location is the district of Krepostnoy and Smolensk villages, the villages of Arkhyz and the town of Psebay. Formed in groups or singly. Mass collection begins in summer and ends in winter.

The greatest value among mushroom pickers are autumn mushrooms, which have a good aroma and amazing taste. Real mushrooms are prepared in all possible ways.

Common boletus

It belongs to large species - the hat is massive, rounded, with a diameter of about 20 cm. The surface is matte, the shape is hemispherical. The color is brownish-white or brown. The fruit body is dense, inside the snow-white color, when broken, it acquires a bluish tint.

The collection is carried out in summer and autumn in the circles of the villages of Smolenskaya and Kaluga, in the city of Goryachiy Klyuch and Engelmanova Polyana (a component of the Caucasian Biosphere Reserve).

The boletus, one of the characteristics of which is recognized as low calorie content, grows near the stumps of birches, oaks, and hornbeams. Often this species can be found in the garden near apple trees, pears or aspens.

Boletus mushrooms are fried and boiled, some of them are salted.

Morel real

Morels are also collected in this area. The species is distinguished by a conical shape of a brownish hat. The surface is loose, cellular, 8-9 cm in diameter. The edges smoothly pass into the stem.

Grow in mixed, coniferous and deciduous forests. The collection begins in late spring - in May and ends in autumn in October.

Fruiting bodies have a delicious aroma. They are stewed and fried. In the process of collecting, it is important to be careful, because this species has a conditionally edible double - lines. For safety reasons, before the main cooking, the morel is first boiled and then cooked.

white truffle

White truffles are valuable mushrooms in the Krasnodar Territory. Their fruiting bodies have an uneven surface that forms small folds. They look like potatoes. The diameter is about 10 cm. The surface is grayish-white. Inside the fruiting body is snowless; when cut, a mesh pattern opens. Young fruiting bodies emit a light, subtle aroma, and when ripe, it intensifies.

Meet white truffle you can in forests of any type. They also like to grow in birch and aspen groves. Collection is in summer and autumn.

Due to its excellent taste and unusual aroma, this type is the most expensive. It is used to prepare a variety of dishes, snacks and delicacies.

Champignon

One of the most popular and common species that grows almost everywhere. The hat is snow-white in color, hemispherical, about 10 cm in size. The flesh exudes a pleasant mushroom aroma, dense, fleshy.

These mushrooms grow everywhere in the Krasnodar Territory - in parks, squares, gardens, where there is a farm or other household plot. Mass collection begins in July and ends in October.

Fruiting bodies are cooked in different ways - fried, boiled, stewed. Champignons go well with any dish. Not suitable for pickling and drying.

Poisonous

Every mushroom lover is looking forward to the onset of the picking season, but novice mushroom pickers should be careful. In addition to edible species, poisonous species are also found in the forests of the Krasnodar Territory:

1. Fly agaric: this mushroom is difficult to confuse with other species. A bright red hat with white dots immediately catches the eye and repels experienced mushroom pickers. Another feature of this species is a thin and long white leg with a surrounding ring.
2. Death cap: has a pale gray cap. It has a dome shape. On a thin leg is a translucent ring. When eaten, these poisonous mushrooms can cause instant death.
3. Satanic Mushroom: the hat is light gray in color, edging with a brownish tint. Pillow shape. Leg bright orange color, thick, fleshy. The flesh is white, in places of cuts it acquires a blue or burgundy color.

Mushroom season 2019. Mushrooms are gone.

Entoloma garden

You can collect it everywhere, because these mushrooms grow everywhere in the Kuban. They can be found in the forest household plots near fruit plantations and on artificial landings. Spring (April-May) is a period of abundant fruiting.

The cap is flat, beige or gray-brown. The diameter reaches 13 cm. The edges of the cap are wavy. The taste of the pulp is slightly spicy, exudes the aroma of wheat flour.

Irina Selyutina (Biologist):

When collecting garden entoloma, it is very important not to confuse it with poisonous or tin entoloma found on the territory of the Krasnodar Territory. This species is characterized by the following features:

• hat: can reach 20 cm in diameter, while e. garden it is a maximum of 10-12 cm;
• coloration: light (creamy gray, yellowish, grayish ocher or dirty whitish);
• skin: easily removed from the surface of the hat;
• hymenophore: plates in young specimens are yellowish;
• leg: club-shaped, thick, matching the hat;
• smell: unpleasant in the flesh, but it can be very weak.

This species is conditionally edible. Before cooking, entoloma is first soaked, then boiled. Spent mushrooms are salted, pickled or dried.

Conclusion

The Krasnodar Territory annually pleases mushroom pickers with a plentiful harvest of different types of mushrooms. When collecting them, you should be careful not to confuse edible kind with inedible. And the above description of mushrooms and their places of growth will help you with this.

One of the traditions of our family is to go on holiday to the mountains in July. We liked the Republic of Adygea, and we became annual visitors in the small village of Guzeripl, which is 76 km from Maykop. Mountains are very close here and you can find outdoor activities for every taste: mountaineering, canyoning, and rafting. And for those who do not like adrenaline, you can simply swim in the backwaters of the Belaya River, enjoy the views, breathe the cleanest air and pick mushrooms, which abound here.

We traveled, as always, in our cars through Rostov, Krasnodar, Maikop. Further - less known settlements: Pervomaisky, Kamennomostsky, Dakhovskaya, Khamyshki. Last year we stopped right outside the village of Guzeripl. We pitched our tents in the forest, on the banks of the river, lit a fire, had supper after a long journey, rested overnight, and early in the morning set off for mushrooms. We really love pickled and salted mushrooms - we bring home supplies for the whole year.

Gathering mushrooms, we involuntarily admire the incredible beauty. Here is a unique nature: dense forests, near the Caucasian Reserve, mountains hang almost overhead, and a cold fast river with rapids and small waterfalls. In deeper and calmer places of the river, you can swim. Since the weather is hot, it is impossible to resist such a temptation. However, it is fashionable to hide from the heat not only in the river. Dense coniferous-deciduous forests provide luxurious shade.

There are not so many mushrooms near our tent settlement, but they are still there. We collected an almost full five-liter bucket. Most of all there were milk mushrooms, chanterelles, deer horns, mushrooms with the strange name "bull tongue", there were also a couple of mossiness mushrooms and porcini mushrooms. First of all, I was interested in the so-called bullish language. Its scientific name is the common liverwort. It is brownish-reddish in color, resembling a tongue in appearance. It grows mainly on trees. Another interesting discovery for me was deer horns. This is the name they are called by the locals, and officially they are called "Golden Ramaria". They have a very pleasant taste and unusual appearance. Just do not cook old mushrooms, over time they have an unpleasant aftertaste. Also, the flywheels caught my eye. Under the hat they are bright yellow! Yes, and they taste quite pleasant ... We immediately boiled all the mushrooms collected that morning (except for mushrooms), finely chopped and fried with onions. An excellent lunch!

A couple of days later we went to look for mushroom places in the vicinity of the village of Khamyshki. Very close to the village, on the slopes of the ravine, along the stream, we found a lot of milk mushrooms, russula, a few chanterelles, and a few white mushrooms. In total, we collected 3 twelve-liter buckets. Milk mushrooms played into our hands, which were not only great amount but the size is not small. Therefore, all the mushroom hunting did not take us much time.

On the fifth day of our vacation, we decided to go look at one of the most beautiful places in Adygea - at the confluence of the Belaya and Kishi rivers. Their combined power, rocky rapids and the speed of a huge mass of rushing water fascinate. A lot of blackberries grow on the right bank of the river, and if you go deep into the forest, you can find a lot of mushrooms. Chanterelles, bovine tongues will give birth here, there were fewer mushrooms here. Due to the fact that the chanterelles are quite small, we collected only about 8 liters of mushrooms.

I'll tell you in more detail what we did with all this wealth, bringing it to our base. First of all, mushrooms need to be cleaned of earth, moss, straw and other greetings from their place of residence. Then there is sorting. Moss mushrooms, porcini mushrooms, chanterelles, russula and bovine tongue are suitable for frying. Mushrooms must be salted. For pickling, you can set aside chanterelles, porcini mushrooms and bovine tongue (if there are enough of them for a jar). After that, the sorted mushrooms must be thoroughly washed.

Most milk mushrooms will give birth in these parts. Therefore, I will tell you a little more about what we did with them immediately after we collected them. Milk mushrooms must be cleaned, washed and the legs separated from the caps of larger mushrooms. So it will be more convenient to put them in jars for conservation later. Then they need to be soaked in salt water for 3-8 days, changing the water in the morning and evening. This is necessary in order for the bitterness characteristic of them to leave the mushrooms.

For the last time, the water must be drained, placed in any dish (except plastic) in layers of about 5 cm, sprinkled with salt and spices (allspice and bitter pepper, bay leaf, cloves). A wooden circle should be placed on top of the mushrooms, on which the load is placed. Mushrooms should be salted for at least a month.

In order to preserve the mushrooms for the whole winter, we canned them as soon as we returned from vacation. To do this, boiled brine (salt to taste) and poured mushrooms over them. After that, they were sterilized for about 40 minutes. In winter, it is nice to open such conservation and remember summer travels.

Previously, hunting for mushrooms seemed to me boring, almost useless. However, having visited such hot spots in the Caucasus mountains, I changed my mind. Since my first visit to Adygea, I began to understand mushrooms much more. Now I willingly agree to go for mushrooms every time they offer, and carefully look out for where the next handsome mushroom is hiding.

In the Krasnodar Territory, you can please yourself with a lot of edible mushrooms, but when collecting this product, you need to be extremely careful, because you can accidentally run into poisonous mushroom, the consumption of which can cause serious problems. Aware means forewarned.

edible mushrooms

In the Krasnodar Territory, there are many types of edible mushrooms, which are described below.

Porcini

Boletus red

Boletus red-brown

Boletus white

Boletus is confused with inedible mushroom Gorchak

Russula

Description. Russula differs only in caps. Otherwise, the mushrooms are similar to each other: the diameter of the cap reaches up to 10 cm, a straightened hat with slightly curved down edges.

Where and when does it grow? Russula can be found anywhere, including in deciduous or coniferous forests, young birch undergrowth or city park, on swampy river banks. Mushrooms break through the ground already at the end of spring, but massively begin to grow in late August and early September.

Varieties. Russula has a huge number of varieties:

• Light yellow russula. It grows in moist birch and birch-pine forests from July to October. The hemispherical yellow hat changes over time to a flat and funnel-shaped. Hat diameter - 5-10 cm.
• Blue russula. The fungus is found in coniferous forests. Diameter - 3-10 cm. It grows on a white leg, 3-5 cm high.
• Green russula. Inhabits coniferous and deciduous forests. We recognize the mushroom by a yellowish-green plano-convex cap with a diameter of up to 10 cm.

Doubles. There are no poisonous counterparts among russula, but you can confuse them with a pale grebe. Therefore, you should not pick up mushrooms that have a greenish hat.

Light yellow russula

blue russula

Green russula

Ryadovki

Description. Mushrooms having a hat-legged structure. In young rowing, the cap can be spherical, bell-shaped or cone-shaped, 3-20 cm in diameter. With age, the cap straightens and becomes flat-prostrate with a well-defined tubercle in the center. The color depends on the variety: white, green, red, yellow or brown. Leg height - 3-10 cm.

Where and when does it grow? Rows are ground mushrooms. Many varieties are microformers that prefer to be mycorrhizal partners conifers trees. They often grow near pines, less often under larch, fir and spruce. Rare species are in symbiosis with beech, oak and birch. They grow singly, in small or large groups. are considered autumn mushrooms. Found from late August to late October.

Varieties. There are about 100 species of rowing mushrooms, but in the Krasnodar Territory it is most often found:

• Gray. It has a gray hat, at first it is rounded, then it becomes flat and uneven. The color of the legs is white with a gray-yellow tint.
• Purple-footed. The surface of the cap is smooth yellowish-beige with a purple tint. Distinctive feature- sweet taste and fruity aroma.

Doubles. The twin of the fungus is a poisonous row that grows in deciduous and coniferous forests. In rowing, the hat has unfolded edges of a convex shape in the center and flat towards the edges. The cap diameter is up to 12 cm. The mushroom has whitish flesh, floury smell and taste.

Row gray

Ryadovka lilac-legged

You can confuse an edible row with a poisonous row

poisonous mushrooms

It is very important when picking mushrooms to focus on choosing an edible mushroom, because there are a huge number of poisonous specimens that can cause serious poisoning, or even worse, lead to death.

Bolet (boletus) purple

Description. Bolet is a massive mushroom consisting of a cap and a thick stem. The hat has a spherical convex shape. The surface is velvety or smooth to the touch. The flesh is lemon-colored, when pressed or cut, it turns blue.

Where does it grow and when? Mushrooms grow both singly and in groups. They are found in coniferous and deciduous forests under spruces, oaks, pines, hornbeams, beeches. The season starts in early June and ends in mid-September.

Who can be confused? Outwardly, the pain is similar to a oak tree. Therefore, one should be careful when collecting mushrooms so as not to accidentally put a poisonous mushroom in the basket.

Description. Entoloma poisonous is a toxic mushroom with a rounded, sometimes conical cap, 5-17 cm in diameter, dirty pink with a grayish tinge. Occasionally there are folds in the center of the cap. The mushroom has white flesh that does not change color when broken. The height of the leg is 4-14 cm, the shape is cylindrical, slightly curved. It has the smell of freshly ground flour.

Where does it grow and when? The fungus grows in deciduous or mixed forests. It is mainly found under willow, oak, hornbeam, beech, birch. Large clusters are extremely rare, more often it grows singly. The growing season is early May-mid-October.

Who can be confused? You can confuse poisonous entoloma with garden entoloma, May row, common champignon, boletus, pigeon row, smoky talker.

false honey agaric

Description. False mushrooms grow in groups. There are several species, but they are all similar in appearance, and many of them are poisonous. They contain milky juice, which causes severe disorders in the gastrointestinal tract. False mushrooms usually have elongated legs, hollow inside. Mushrooms have smooth, often bright hats.

Where does it grow and when? They grow in deciduous forests. False mushrooms settle not only on rotting stumps, but also on living trees that are sick, with damaged wood, for example, linden and birch. Grow from the beginning of May to the end of October.

Who can be confused? You can confuse false honey agaric with oak honey agaric, autumn honey agaric, summer honey agaric or meadow agaric.

line

Description. A mushroom whose cap resembles the convolutions of the brain. First grows brown-chestnut, then becomes dark brown. The cap diameter varies from 2 to 13 cm. It has an uneven round shape. The line has an empty and dry cylindrical stem, which is white, yellowish, reddish or gray.

Where and when does it grow? The usual line grows in coniferous forests, on loams and sandstones. Mushrooms are often collected in clearings, burnt areas, under poplars or birches. The giant line is harvested in mixed and deciduous forests, under birches or near old stumps. Autumn stitch can be found in coniferous and mixed forests.

Varieties. There are several types of lines:

• Giant. It has a folded-wavy cap, which does not have a clear shape and adheres to the stem of the mushroom. The young mushroom is characterized by a chocolate hat, the old one is ocher. Diameter - 7-12 cm, less often the hat reaches 30 cm. It is located on a short stem.
Autumn line




Stitch horned





Description. In yellow champignon, the cap, 5-15 cm in diameter, is distinguished by a spherical shape with edges bent to the inside. It has a whitish or light gray, sometimes with grayish-brown spots, dry and smooth surface. It grows on a cylindrical stem slightly thickened from below, reaching a height of 6-10 cm. It is distinguished by the smell of ink or carbolic acid.

Where does it grow and when? Yellow champignon occurs from July to early October in abundant quantities after rains, not only in mixed forests, but also in parks, gardens, and places overgrown with grass.

Who can be confused? Often this "fake" mushroom is confused with wild champignon.




Description. deadly dangerous mushroom, which has a grayish or greenish, olive hat, 5-14 cm in diameter. It has a flat or hemispherical shape, smooth edges. Distinctive feature is a membranous ring on top of the stem.

When and where does it grow? Grows both singly and in groups. Can be found in any forest. Development occurs at the beginning of the summer period.

Who can be confused? Pale grebe is outwardly similar to champignons, green russula.




Description. You can meet a mushroom with a red cap and white patches on the surface quite often.

Where does it grow and when? Amanitas grow in any forests, starting in July.

Who can be confused? The fly agaric has practically no analogues, but I often confuse it with the caesarean mushroom, which is found only in the Caucasus.




Description., with a grayish cap in youth, and greenish in adulthood, reaches a diameter of 10-25 cm. It is distinguished by a massive, reddish-brown leg and bluish flesh when broken.

Where does it grow and when? It grows in mixed forests, most often under hazel, chestnut, linden. The picking season falls in mid-June and lasts until the end of September.

Who can be confused? An instance is confused with a porcini mushroom, but the satanic one has a reddish leg, so you can not become a victim of poisoning by looking closely.




pigs

Description. Pig is a poisonous mushroom that accumulates muscarine, a poison that does not break down under the influence of temperature. A small mushroom that looks like a mushroom. The diameter of a rounded or elongated rounded hat is 12-15 cm.

Where does it grow and when? Grows in groups, rarely singly. It occurs in forests on twisted tree roots from July to October.

Who can be confused? Russula and milk mushrooms got an outward resemblance to a pig.




Mushroom places in the Krasnodar Territory

Many mushroom pickers are concerned about the question "Where and when to collect edible mushrooms?". You can find gourmet products throughout the region of the Krasnodar Territory in pine, oak, hornbeam-oak, fir-beech and birch forests. Mushrooms are often found in shrubs, in clearings, where clay or sandy soil prevails.

The Tuapse and Apsheron regions are considered the richest in harvest. The following mushrooms are common here:

• chanterelles;
• russula;
• oyster mushrooms.

For porcini mushrooms, mushroom pickers go to the Kaluga, Saratov and Smolensk villages. Honey mushrooms are worth looking for in Goryachiy Klyuch, in the Arkhyz region between Lake Kardyvach and Krasnaya Polyana. Milk mushrooms are common in the forests near the villages of Kaluga, Dakhovskaya and Smolenskaya. Boletus and boletus are harvested in the forests of the foothills and near the coast.

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In the Kuban, it got noticeably colder. Forecasters predict autumn rains, which means that the 2017 mushroom season can be considered open. Hundreds of lovers of "quiet hunting" come to visit the forest. Among them there are also beginners who want to bring home a full basket. But often unscrupulous gourmets are in danger.

Mushrooms that grow on the territory of the Krasnodar Territory differ from the "harvest" of other regions of the country.

On the territory of the Kuban there are at least 600 species of caps only. So that you understand in the same Moscow region there are ten times less of them. But, interestingly, we have a lot poisonous mushrooms. It is quite difficult to find edible ones among them, especially for an inexperienced person, - Damenik Cassanelli, senior lecturer at the Department of Plant Biology and Ecology of KubSU, assured Komsomolskaya Pravda - Kuban.

The most severe poisoning, according to the scientist, is given by the pale grebe, the fly agaric and the plush cobweb - they contain at least six toxic substances. Here, no treatment will help - the poisons of these mushrooms are not destroyed by boiling, soaking and drying.

LOOK NOT IN THE ROOT, BUT IN THE LEGS!

For "quiet hunting" mushroom pickers usually take a small knife, a stick with a forked end, so that it is more convenient to push the grass and fallen leaves apart. Mushrooms do not lie in a conspicuous place! It is advised to collect the delicacy in a wicker basket. It is very important that there are small holes in it that will allow the crop to “breathe”. Buckets, backpacks, and even more so a plastic bag cannot be used - mushrooms will deteriorate in them.

The most important rule that everyone who goes to the forest should remember is: if you doubt a mushroom, don’t touch it, advises Damenik Cassanelli, a mushroom picker with many years of experience. - Mushrooms usually grow in families. Having found one, know that his brothers are hiding under the leaves nearby.

All mushrooms must be collected with legs. If you can't see it, you won't be able to tell the poisonous pale grebe from the russula.

By the way, contrary to popular belief, the smell and color do not affect the quality of the mushroom. Often a pleasant aroma, scientists say, just have poisonous species.

MUSHROOM PLACES OF THE KRASNODAR REGION

The Absheron and Tuapse regions are considered the richest in harvest. Here you can collect chanterelles, oyster mushrooms and russula.

But white mushrooms live throughout the region in oak, birch, hornbeam-oak, pine and fir-beech forests. Very often they grow in shrubs, in clearings. Especially a lot of white mushrooms are found in the vicinity of the villages of Saratov, Smolensk and Kaluga.

Honey mushrooms are considered one of the most popular mushrooms, as they grow in large armies, which is why it is quite easy to collect them. Very often mushrooms can be found on stumps or trees broken by the wind, in forest clearings, in ravines.

There are a lot of mushrooms in Goryachiy Klyuch, as well as in the Arkhyz region between Lake Kardyvach and Krasnaya Polyana, - mushroom picker Oleg Timofeev explained to KP - Kuban. - And in the forests near the villages of Dakhovskaya, Smolenskaya, Kaluga, as well as the villages of Shabanovka and Fanagoriyskoe, milk mushrooms grow.

But boletus and aspen mushrooms are most in the forests of the foothills (Goryacheklyuchevskaya, Apsheronsky districts) and near the coast (Gelendzhik, Tuapse, Sochi).

VINEGAR AGAINST BOILING

According to Rospotrebnadzor, half of the victims this year were poisoned while collecting the delicacy on their own in the forest. The rest came across low-quality home-made canned food, which they purchased from roadside vendors. The fact that it is not known where they picked mushrooms, and what exactly got into their basket, is not so bad. Wrong seaming - many times more dangerous.

If canned food is closed with a metal lid, write wasted! The botulism virus multiplies in salted mushrooms, affecting nervous system. This bacillus dies only at a temperature of 120 degrees, and therefore, when boiled, some of them survive. And with a completely sealed rolling, it accumulates and multiplies, - said the Krasnodar mushroom picker Alexander Poddubny. - But pickled mushrooms can be rolled up with any lid, since vinegar, which is added to the marinade, destroys any bacteria or inhibits their reproduction - they cannot reach a dangerous concentration.

YOU ARE EDIBLE ALI HOW?

Came home from a walk - a basket full of delicacies. Yes, there is doubt. An experienced mushroom picker sees edibles from afar, what if I cut off toadstools?

For the neutralization of conditionally edible mushrooms, special pre-treatment is required. Thoroughly peeled, washed and chopped mushrooms are boiled in water twice (!), Each for 15-20 minutes. This broth is poured out - in no case do not cook soup from it. After cooking, the mushrooms must be washed, squeezed, and only after that can be used for cooking. It is worth skipping any step - food poisoning cannot be avoided.

Tips for beginner mushroom pickers:

Collect mushrooms away from roads, highways only in wicker baskets - this way they will be fresh longer;

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

Untreated mushrooms should be stored in the refrigerator or laid out in a single layer in a cool place;

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

Buyer Tips:

Remember that you can not buy dried, salted, pickled and canned mushrooms from random people, even if the seller is a sweet grandmother;

Do not take mushrooms along the roads to Novorossiysk and Dzhubga;

If you buy mushrooms in stores and supermarkets, carefully examine the packaging, the mushrooms should not be rotten or spoiled. Do not purchase the product if the integrity of the packaging is broken or if there is no label and no information about the product at all.

This section is devoted to mushrooms of the North Caucasus. Most species of these mushrooms also grow in other regions of Russia, with the only difference being that the fruiting season of one or another type of mushroom can be shifted in time depending on the climatic conditions of the region. Currently, the site does not provide a complete list of mushrooms of the North Caucasus. The section is periodically updated with descriptions of new mushroom species as they are identified with the existing species of these amazing creatures of nature.

Mushrooms represent a separate extraordinary kingdom of living organisms on our planet. Total number mushroom representatives are estimated at up to one and a half million. It should be noted that in this case, only a small part is made up of large, visible to the eye varieties of mushrooms. Such fungi are called macromycetes, they form significant fruiting bodies and are clearly visible to the naked eye. Mushrooms reproduce by spores, very often carried by the winds. The underground part of the fungus is called the hyphae or mycelium, it is an extensive network of thin filaments.

Each mushroom species has a scientific Latin name. Folk names are not so reliable, since they differ even within the boundaries of one language. However, it must be borne in mind that there are some discrepancies in the scientific mushroom nomenclature, which suggests that a unified and consistent classification of macromycete fungi has not yet been created. To determine the type of macromycetes, the most important features are their shape, color of fruiting bodies, and structural features.

The most diverse may be the form of the fruiting bodies of macromycete fungi. A significant majority of them, which are of gastronomic interest, have fruiting bodies with caps. Often, the surface texture of its cap (covered with scales, smooth, velvety, etc.) and the shape of the cap edge (curved, even, striated, torn, etc.) can often play a significant role in determining the fungus. No less significant criterion are the plates - the structure and their method of attachment to the leg.

The plates can be adherent, free or descending onto the stem of the fungus. There are also plates that may have a notch or notch at the place of attachment to the mushroom leg (in other words, plates "grown with a tooth"). The plates can be rare and frequent, branched, differing in length or equal. Separate similar species of macromycetes can only be recognized by the color of their spore powder.

Fruiting bodies are necessary for fungi for one single purpose - the spread of spores. Many of them, moreover, are a tasty dish for both people and animals. In the course of their evolution, most cap mushrooms received protective features - toxins, due to which some of their mass became deadly poisonous. However, many types of cap mushrooms are absolutely safe for humans. Therefore, they can be collected and eaten, observing only one elementary condition: do not collect mushrooms that are unfamiliar to you. Only by making sure of the absolutely correct definition of the species of the fungus, you can afford to evaluate all its taste qualities. But it must also be remembered that some edible mushrooms may have poisonous "twins" that, in terms of the combination of signs, surprisingly resemble non-poisonous counterparts. Familiarity with a variety of interesting world macromycete mushrooms, the ability to distinguish all the subtleties in species can give a person real pleasure and cause genuine admiration for the inexhaustible beauty of natural forms.