: salted milk mushrooms, fried chanterelles, soup with dried porcini ... Mushroom "quiet hunting" is a special pleasure, but even more pleasant when mushrooms grow right on your site. In this article, we will talk about proven methods for growing any mushrooms at home - from unpretentious oyster mushrooms to capricious porcini and boletus.
FORUMHOUSE user _ JG_ infected poplar, aspen, birch and maple near the house with grain mycelium of oyster mushroom. In the first year best harvest received from maple and aspen, the worst - from birch. home growing oyster mushrooms, in his experience, has the following feature:
JG_ FORUMHOUSE user
The yield will be proportionately larger due to the high density of the wood (more lignin, which the mycelium feeds on). The peak of the harvest is in the 2nd year, so I'll look at the results.
Before infecting the stump with oyster mushroom mycelium, experts advise to prepare: steam the wood to kill all pathogenic flora and fauna. To a greater extent, this applies to old stumps and dry logs. If you infect stumps and chocks of freshly cut trees (literally: cut down a tree and immediately infected), then, according to the experience of FORUMYOUSE users, in nine cases out of ten the result of this process will be successful. That's how it does _JG_:
If we are talking about very small proportions, like “I want to try growing oyster mushrooms at home, in a bag on the balcony”, you don’t need to be smart with stumps. the optimal substrate would be the straw of any cereal or a bag of husks from sunflower seeds. Experts say that there may be fewer mushrooms on a homogeneous substrate than on a multi-component one, but it's easier to adapt to the technology.
Everyone who grew oyster mushrooms notes that homemade mushrooms are tastier than store-bought ones - the taste depends on the quality of the substrate. More about how to grow oyster mushrooms: they taste better on stumps than on straw or sunflower seed husks. Some people don't like the mustard flavor that these mushrooms have, and you can get rid of that by roasting them until the moisture has evaporated before cooking.
Garry he grew oyster mushrooms on short poplar logs and soaked them in a barrel of water for three days before infection with mycelium. After such a water treatment, he put hemp one on top of the other, it turned out three meter pyramids, three chocks in each. To prevent the pyramids from falling apart, sticks were hammered along the edges.
The pyramids were installed in the dampest part of the site, under the brambles behind the barn. Garry he came to the dacha only on weekends, therefore, in order to avoid drying out, each pyramid was wrapped in a film, and near it, at the foot of the pyramid, they put a jar of water. The film was shot in wet weather. In the fall, the film was filmed completely. These pyramids bore fruit for five years, of which three years were abundant.
Everyone probably had to grind dried mushrooms with their hands and scatter them over the area, in the hope that mushrooms reproduce by spores. Sometimes the result, indeed, was, and several mushrooms grew. But in general, porcini and other "noble" mushrooms are bred in the home in three ways. The main thing is to create conditions on the site that are as close to natural as possible, and for planting material, you can use the mycelium, and hats, and the legs of overripe cut mushrooms, and chopped dried mushrooms. plant mushrooms better in autumn- this greatly increases the likelihood of a good harvest.
The first way: mushrooms under the leaves
For this method, it is ideal if there is a small grove (5-7 trees together) of birches, aspens, oaks, hazels, pines or fir trees on the site. In autumn, in this grove, leaves and branches should be raked into a pile and pieces of mushroom caps should be planted under them.
The second way: mushrooms in pockets
You can go to pick mushrooms in this place in the second or third year.
The third way: mushrooms in the nutrient mixture
Seedlings will be pieces of mycelium that we bring from the forest. For this we:
Hope Afan grows boletus on his plot in a nutrient mixture of starch and gelatin.
Mixture recipe: 10 liters of water, 2 tablespoons of starch, a bag of gelatin, 5 old boletus. Chop the boletus, combine with the rest of the ingredients, leave for three days. Pour 3 liters of the old mixture (this is important point) birch.
Most types of mushroom growing technologies are designed for large volumes that are not suitable even for an amateur mini-farm. It is necessary to properly prepare and pasteurize compost, grow mycelium, a room with the appropriate temperature, lighting, more suitable air humidity and other conditions. Many online stores sell mini-gardens for growing mushrooms. You can buy, grow quickly, enjoy yourself and please your children. This is nothing more than a toy, it will not work to collect kilograms of crops, but it is very interesting. Such a mini-garden grew in Katya2013.
Katya2013
Ecology of consumption. Homestead: Plant mushrooms. "Who will plant them, these are mushrooms." But you can plant them, checked in practice. The fact is that mushrooms reproduce in two ways. With the help of mycelium (here we are powerless, the main thing is not to harm). And yet - spores that ripen in a hat.
Plant mushrooms. "Who will plant them, these are mushrooms." But you can plant them, checked in practice. The fact is that mushrooms reproduce in two ways. With the help of mycelium (here we are powerless, the main thing is not to harm). And yet - spores that ripen in a hat.
Everyone knows "witch rings" when mushrooms grow like a ring. The explanation here is simple. The hat is round, not far from the ground, the spores pour out "under itself". On the next year fungi grow in a small dense ring. And again, everyone dusts himself. And after 10-15 years, the ring reaches a diameter of 1-2 meters. This effect should be used, especially for the reproduction of mushrooms in the forest, in a summer cottage, an alpine hill.
This is done simply. As a rule, a mushroom picker, having found an old flabby or wormy mushroom, simply leaves it on the ground, and even turns the hat upside down. There is absolutely no point to this. I do so. I take my hat and put it on spruce branch, or I prick on dry. This kills two birds with one stone.
Firstly, the cap does not rot, but dries, the spores ripen and dust over a large area. You look, and several new foci of mycelium are tied up. Secondly, the mushroom dries. And in winter, at the hungriest time for animals, you look, and it will please any hare, squirrel or bird.
You work - 5 seconds, and the benefits are great. If each mushroom picker at least 20-30 mushrooms "prick" for a trip, then the mushrooms will become more and more, not less and less. Leave the mushrooms to your descendants, do not deprive them of this pleasure.Source - magazine "Do it yourself"
Mushrooms on the plot
It's hard to believe, but up to 30 species of a wide variety of mushrooms can be grown in a garden plot. Of course, some of them settle in our gardens on their own, but we simply don’t notice some of them, we kick others with our feet, considering them to be grebes. However, despite the strong commitment of compatriots to porcini mushrooms, milk mushrooms and similar gifts of the forest, it does not hurt to reconsider our attitude to some of them, which grow literally under our feet, edible and tasty, but unfamiliar.
So, in Europe, the purple leg row is considered one of the most delicious mushrooms. In our area, it grows on potato ridges. The dissonant name of the dung beetle does not detract from the value of this mushroom, which can grow on the lawn, in shady place on manured garden soil. When fried to taste, white shaggy dung beetle leaves behind the most delicious mushrooms. Umbrella mushrooms, ringworms, several types of champignon readily grow on composts. One hat of a motley umbrella is enough for a whole frying pan. And what about shiitake? healing properties of this mushroom Japanese name make legends.
My own practical experience confirms that it is possible to grow in a garden plot Forest mushrooms- white, boletus, butterdish and others.
Very often on garden plots field or forest mushrooms appear by self-sowing. The thin pig is often found in the beds with cucumbers, if they grow nearby: birches. On our lawn, fertilized with a fertile substrate, two types of edible mushroom grow by self-sowing. Sometimes in the gardens there are plentiful milkweeds. violins, morels and other mushrooms.
In addition to forest and field mushrooms, in the garden under open sky tree fungi grow successfully - different types of oyster mushrooms. mushrooms are summer, autumn and winter, and it's hard to believe. - shiitake. Mushrooms and ringworms can be successfully grown on compost beds. And now let's take a closer look at the mentioned mushrooms and how to grow them in the garden. plot.
Macorrhiza mushrooms
These are mushrooms that live in symbiosis with trees, that is, their fruiting bodies are formed only after the introduction of the mycelium into the roots of trees and the formation of mycorrhiza, or. in other words, mushroom root. That is why many hat mushrooms grow only in the forest. Moreover, often a certain mushroom is also confined to a certain tree species, as evidenced by the popular names of these mushrooms: boletus, boletus, boletus, etc. different mushrooms have different preferences for soil fertility and its acidity.
The relationship between the tree and the fungus in general terms is as follows: the host tree stimulates the growth of the mycelium only if it lacks mineral substances. obtained from the soil. Then the branched hyphae of the fungus begin to supply the tree with mineral salts and water from the upper soil layer in exchange for carbohydrate nutrition in the form of tree sap with sugars. Therefore, white mushrooms are more likely to appear under a birch on poor sandy soil than on fertile soil. The question arises, how to make wild mushrooms grow in the garden?
White mushroom
White mushroom, or boletus (Boletus edulis). - tubular mushroom, without a doubt, the most welcome guest, both in the kitchen and in the garden. Its nutritional value and taste can hardly be overestimated. For a person who grew up in Russia, no mushrooms smell as pleasant as dried porcini mushrooms.
Describe the look white fungus does not make sense, he is not familiar, perhaps, to newborns. But the fact that white mushrooms growing under different trees, differ from each other in appearance, not uninteresting.
Those. that grow under birch trees, the hat is light, the flesh is tender and, according to some mushroom pickers, the most delicious. White mushrooms, growing under spruce, darker. And the most beautiful white mushroom, with a red-brown hat, grows under a pine tree. It is believed that each of these varieties of white fungus forms mycorrhiza only with its own tree species.
White mushroom in terms of dry matter contains 41% protein, which is more than in any other mushroom, and significantly more than in meat (31%).
White mushrooms prefer sandy soils if they grow under birch trees; on the fertile soils with a high nitrogen content, their fruiting bodies are formed worse. Although under oaks, which are much more demanding on soil fertility, porcini mushrooms are more likely to grow on rich soil.
The birch form of the white fungus is more common, since there are birches in almost every forest. White fungus prefers to grow under fairly mature trees - from twenty years and older. If they are not there, then it is best to bring young birch trees from the forest, but those that grew near the adult birch, where porcini mushrooms were seen.
In this case, one can hope that the roots of the trees already have mycorrhiza.
It is easier to breed porcini mushrooms in a garden plot if there are adult birches there. I have tested two methods. The first method is simple, but not effective enough. It consists in the usual unfolding of mature mushroom pieces under the leaf litter within a radius of 1.5 m from birch trunks. The second method turned out to be more productive; it is based on the preparation of a suspension of spores isolated from old fungi and their inoculation.
Making a spore suspension at home
From the caps of large mature (and even overripe) porcini mushrooms collected in a forest under birches, you need to separate the tubular layer (hymenophore), where spores are formed, pass this mass through a meat grinder, transfer it to a container with water (1-2 kg of mushroom mass per 10 l of water) and mix thoroughly. Then add 15 g of dry baker's yeast to the mixture, mix again and leave everything to infuse (for convenience, the mixture can be poured into three-liter jars) at room temperature for two weeks. Soon, a foam with pulp particles and small debris forms on the surface of the liquid.
In the middle part of the container there will be a clear liquid, and spores will gather at the bottom with a layer of several centimeters.
The addition of baker's yeast spore suspension is very effective in promoting germination. Yeast is a nutrient substrate, and also contributes to the mixing of the crushed mass of mushroom pulp and the release of spores.
Sunlight falling on the plantation in the morning and in the evening stimulates the fruiting of the white fungus.
The foam from the surface must be carefully removed with a spoon, the water carefully drained, and the sediment with spores from different containers combined into one jar and left to settle for another week. After that, drain the supernatant once more, and pour the remaining suspension with spores into plastic liter bottles and store in the refrigerator.
The finished suspension of spores sometimes acquires a not very pleasant smell, but remains viable for a year.
It is advisable to use the suspension of spores within a month after preparation, since spore activity decreases with prolonged storage.
Sowing spores and caring for a mushroom plantation
Before sowing, the suspension with spores must be diluted with water in a ratio of 1:100. evenly pour the liquid under the birches (you can use a watering can with a strainer) and wait for the harvest. At good care behind the plantation, the fruiting bodies of the white fungus may appear as early as next year. What is this care?
As you know, all mushrooms love high humidity soil and air. Therefore, in the dry season, crops must be watered and protected from the hot midday sun. In the porcini mushroom growing area, under the trees, it is advisable to plant shrubs or other plants that create a light shade and protect the area from the sun from the south side.
Watering is needed not only during the development of mycelium in the soil, but also after the appearance of fruiting bodies. In the afternoon, when the sun's rays no longer fall on the plantation due to the crowns of trees and shrubs, it is advisable to arrange a mild “mushroom rain”. that is, watering with a fine spray of water heated during the day.
After the night, the mushroom caps are moistened with morning dew, then the moisture evaporates, and at this time the fungus grows, since, along with the evaporation of moisture, nutrients enter it from the mycelium. Then watering and evening drying of the hats also stimulates the growth of the fruiting body.
The introduction of mineral fertilizers into the soil can have a negative impact on the development of the mycelium, so they should not be used on a mushroom plantation.
Cultivation of white fungus in garden plots with different conditions
In 2006, two different sites were “sowed” with a suspension of porcini mushroom spores collected in the forest and prepared according to the technology described above: one in the Moscow region, the other in the Tver region. On a plot near Moscow with an area of two acres, there were rarely growing birch trees of different ages, and young birch trees grew on the second plot. Previously, porcini mushrooms were not found in both garden plots. In previous years, pigs, russula and boletus were found on a site in the Tver region. In addition to the different ages of birches on different areas, the differences in conditions were as follows: in 2007, which is considered non-mushroom due to the dry summer, regular irrigation was carried out on the plot near Moscow, while there was no irrigation on the plot in the Tver region. It is likely that these reasons led to different results, namely: on the first site, my labors were rewarded with 20 porcini mushrooms for three waves of fruiting in August, on the second - porcini mushrooms did not appear.
Porcini mushrooms and boletus are in a competitive relationship, so it is better to sow their spores in different, isolated areas with birch trees.
Obviously, the presence of old birch trees and regular watering have a beneficial effect on the growth of porcini mushrooms. One of possible causes The absence of mushrooms in the second area, in my opinion, is the presence of the mycelium of the boletus, which is in competition with the white fungus and suppresses the development of its mycelium.
Boletus and boletus
Both of these tubular fungi are widespread in our forests, including those near Moscow. They are. undoubtedly popular with compatriots and very tasty.
Boletus (Leccinum) is represented by two species. In commonwealth with the aspen, the boletus L. aurantiacum grows - a beautiful mushroom with a red cap and a leg covered with red scales.
Unfortunately, aspen is a rare species of wood in the garden.
Another species of boletus, L. vulpinum, is found under pine trees. It has a darker cap and black scales on the stem. Gardeners, especially in last years, willingly plant pines and other conifers on their plots.
Aspen mushrooms grow better on the poor sandy soils than the rich.
Fruiting bodies of both species have a bright taste and a strong pleasant smell different from other mushrooms. Aspen mushrooms are little affected by insect larvae and are well stored. This is the perfect mushroom for stir-fry. On the pieces of the mushroom, which partially retain their shape when frying, a delicious crust forms. Fried boletus has a slightly sour taste. Mahra (tubular layer), as a rule, is also suitable for soup and roast. The broth turns out dark, but thin slices of boletus caps with terrycloth become a decoration for mushroom soup.
Many gourmets put the boletus to taste in fried and boiled form in the first place.
Boletus mushrooms have an undeniable advantage over porcini mushrooms and aspen mushrooms: the likelihood of their appearance on the garden plot after sowing is much higher.
Boletus, or common boletus (Lec-cinuni scabrum). tastes closest to porcini mushroom. At a young age, it has a dense pulp and a beautiful velvety hat; in older boletus, the terry becomes loose. This mushroom is in many ways inferior to white fungus and boletus in consistency. Its less dense fruiting body contains more water and poorly stored. The legs of the boletus quickly become hard and fibrous. To make the boletus more attractive in dishes, the terry is removed and they are pre-blanched to remove some of the excess water.
With proper care of the boletus plantation, its yields are more frequent and higher than that of the white fungus. With regular moistening of the earth, they can appear under birch trees on their own. In the garden plot, where the growth of mushrooms is under constant supervision, the boletus does not have time to worm, they can be collected in a timely manner, although in vivo these mushrooms are strongly affected by insect larvae and quickly deteriorate.
Sowing spores and caring for a mushroom plantation in a garden plot
A joint suspension of boletus and boletus was prepared in the same way as in the case of porcini mushrooms. Boletus spores, when settling in jars, settled in the form of a dark layer. Boletus spores mostly remained in the mixture with the pulp, precipitating poorly, so we had to use the suspension of spores along with the pulp.
Sowing of boletus and aspen mushrooms was carried out in August 2006 on a garden plot in the Moscow region throughout its territory, except for two acres allocated for white fungus.
In dry times, the soil was regularly moistened, as in a plantation with porcini mushrooms. The mushroom area was sutured from direct sunlight into daytime thanks to plantings, but had illumination from the morning and evening sun. When fruiting bodies appeared, watering was daily.
mushroom harvest
Sowing spores, we hoped that the boletus would take root on the roots of pines, and the boletus on the roots of birches. In 2006, one aspen mushroom grew on this site, and in 2007 there were none. They gave boletus big harvests. In fairness, it must be said that boletus came across in this garden plot in 2006 before our sowing. But in the non-mushroom year of 2007, they grew several times more than in the wet mushroom year of 2006.
However, we do not lose hope for good “harvests” of boletus in the future: the appearance of even a single mushroom inspires confidence.
Chanterelles and dry milk mushrooms
Chanterelles and milk mushrooms are also mycorrhizal fungi. These mushrooms have a gnmenophore. where spores ripen, in the form of plates, therefore they are called lamellar. The chanterelle is in symbiosis with coniferous trees, although it is also found in deciduous forests, and the dry mushroom forms mycorrhiza with birches. Both fungi prefer calcareous soil. The real chanterelle (Cantharellus cibarius) grows steadily from June until frost, constantly and everywhere even in a dry year.
In Europe, and in Russia, many prefer chanterelles to other mushrooms. There are reasons for that. They are bright yellow, so they are easy to find. They often come across in groups, so you can pick up a lot of them. Even those who are not particularly versed in mushrooms know that chanterelles are not poisonous. Chanterelles often appear spontaneously in garden plots in the presence of coniferous trees.
As for the taste of chanterelles, their taste and smell, although mushroom, is weak. They are good in frying, as they are not fried much, but it is better to cook them together with other, more aromatic mushrooms. published
Milk mushrooms are quite tasty mushrooms, especially in pickles. Therefore, recently, in addition to growing the well-known champignons and oyster mushrooms, amateur gardeners have begun to breed mushrooms. The principle of breeding mushrooms is to lay the mycelium of the fungus in the prepared substrate and after a year for the next 5 years you can harvest. This is the first way - it is simpler and more reliable. The second is the collection of fungal spores and the independent development of the mycelium. This method is not always effective, since there is no guarantee that the mushroom mycelium will develop correctly. Otherwise, the cultivation of milk mushrooms would have been carried out on an industrial scale for a long time. However, if you are an experienced mushroom grower, then this method of breeding mushrooms is within your power. Growing mushrooms begins with the acquisition of high-quality mycelium. In addition, you will need a hardwood tree that is no more than 4 years old. The best "companions" for milk mushrooms are birch, poplar, willow, hazel. It is necessary to prepare soil with a high content of peat. Prepared and pre-treated (sterilized) sawdust, but you can use straw or husk instead. In advance, you need to take care of small pieces of moss, which is better to cut in those places where milk mushrooms usually grow. It is also desirable to have a small amount of harvested fallen leaves.
The substrate must be prepared in advance, since there are no guarantees that the mycelium will take root safely, although it is known which trees the milk mushrooms perfectly coexist with. To prepare the substrate, the disinfected soil is mixed with sterilized, steamed sawdust. Then 3 small holes are dug (20 cm deep and 10 cm in diameter) next to the tree, closer to the roots. However, the procedure for planting mycelium should be done very carefully so as not to damage the root system.
Fill the holes halfway with the prepared substrate. Spread mycelium on top. Pour a little more substrate on top of the mycelium, tamping it tightly. Prepare a lime solution for irrigation based on 10 liters of water 50 grams of lime. Each place must receive at least 1 liter of water. This procedure contributes to the disinfection of the soil. The holes are covered with moss and fallen leaves on top. The most favorable time for laying mycelium directly into the ground is from May to September. If the mycelium was acquired late autumn or in winter, special greenhouse conditions can be used. Milk mushrooms are moisture-loving creatures, so in hot summers it is necessary to shelter them from excessive exposure to sunlight, and also take care of abundant watering (about three buckets of water should be carefully poured under each tree once a week).
Even experienced mushroom pickers, who know how to accurately distinguish edible mushrooms from poisonous ones, risk getting poisoned if the conditions for mushroom germination were unfavorable (near the highway, landfills, etc.). You can be sure that everything is “clean” with the soil, the mycelium, only under one condition, when you are independently engaged in growing mushrooms. What is so environmentally friendly can be grown at home?
To the substrate, it is unpretentious, grows quickly. Of course, you need quality planting material- mycelium, which is best purchased at specialized points of sale.
There is also a choice in the method of growing oyster mushrooms. Can go intensive way: a variety of substrates are suitable, it is not difficult to prepare compost, the fouling rate is high, production is almost waste-free - the substrate is then used as organic fertilizer(perhaps this is a topic for a separate discussion).
For extensive method you will need stumps and plots of land. Such mushroom plots can bear fruit for more than 4 years (depending on the wood, the size of the stumps).
With this method, the crop can be obtained in the year of planting, best planted in august.
This tasty and high-calorie mushroom which lends itself well to pickling.
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A fairly common mushroom in natural conditions, which is also cultivated.
Usually, the yield from one "sowing" includes two or three waves. After that, the banks are released and washed, then the process is repeated again.
Thus, you can grow various mushrooms, which you like best. Each technology has its own characteristics and difficulties, however, your efforts will be rewarded with a good and environmentally friendly harvest of delicious mushrooms.
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To the question “Where do milk mushrooms grow?”, Alas, it will not be possible to answer in a nutshell. Firstly, there are a decent number of varieties of these mushrooms, and secondly, they grow in a wide variety of forests, from southern broad-leaved to northern taiga.
Of course they have some common features and preferences, but to complete the picture, I still have to list each type of milk mushroom with the obligatory indication of the timing of its fruiting and an approximate description of the places where it is usually harvested.
Milk mushrooms, like many other mushrooms, are symbionts higher plants. They enter into a kind of “alliance” with trees - they exchange with them through the root system nutrients and provide better water absorption. Pundits from mycology have come up with a scientific name for this union - "mycorrhiza".
Photo 2. Old birch forest - a typical forest where milk mushrooms grow.
With which trees the milk mushrooms form mycorrhiza is a separate question, but it has long been noticed that most species of these mushrooms have a special passion for hardwoods, especially for birch. That is why birch forests and forests mixed with birch are the first landscape where milk mushrooms grow. However, in pure coniferous forests individual varieties of these mushrooms also come across, but they are a minority.
When looking for mushrooms, it is imperative to take into account the age of the trees that make up the forest, because the mycelium needs a certain number of years to develop.
Simply put - in very young forests, where the height of the tree is comparable to the height of a person, it makes no sense to look for mushrooms, here you will most likely find butter and butter, but not milk mushrooms. But in older plantings, the chances of finding the desired mushroom are noticeably increased. Finally, in the old forests, milk mushrooms are sure to come across to you.
In addition to specific trees, for different types other conditions are also important - the type of soil, the amount of moisture in it, how it can store it, and also how well the sun's rays warm the place. For different mushrooms, these parameters vary, however, it has been noticed that most varieties avoid frankly dry or swampy places, preferring in moderation wet soils, well warmed by the sun - with grass, moss cover or bedding of rotted leaves. By the way, fruiting bodies are often partially or completely hidden under a layer of soil, which the mushroom picker should take into account first of all during the collection (usually people arm themselves with a stick and pick all the suspicious tubercles with it, and some especially thoughtful ones use small rakes).
Perhaps now is the time to consider in detail the varieties of mushrooms and the places where they grow.
A well-known common mushroom, rightfully considered the king of salted mushrooms. Forms mycorrhiza with birch. It is not particularly whimsical to the type of soil, therefore, theoretically, it can grow in any forests where the aforementioned tree is found - even in birch forests, even in mixed ones. In pure pine and spruce forests, where birch is completely absent, milk mushrooms can also be found, but extremely rarely and in single specimens. However, it has long been noted that even in forests with birch this mushroom comes across not just anywhere, but prefers special places known to him alone.
To identify and find them - you need some experience. Including the "scent" on the breast. The previous sentence was inserted not for a red word, because the mushroom places in any forest have a characteristic smell that the fruiting bodies and mycelium of the fungus exude. You can't confuse him with anything.
However, this is not the only sign. Real mushrooms love moderately light, moderately dry areas of the forest, necessarily with the presence of a certain amount of grass and shrub undergrowth. It is useless to look for them in dark, damp corners, in swampy lowlands. A kind of plant-companion of a real mushroom has been noticed: bracken, strawberry, stone berry.
Fruit real breast begins closer to autumn, around the time when the average daily temperature on the soil surface is 8-10°C. In the middle latitude and slightly to the north, the first milk mushrooms appear in July, in the southern regions - in August. The collection season ends by the end of September.
Pig, he's a blackie. It differs from the real mushroom in darker, olive color and increased causticity of the pulp, however, in terms of taste, it is not particularly inferior to it (with proper cooking, respectively). However, in some areas, a certain part of the mushroom pickers ignore the blackberry. And in vain, because the caustic juice of this fungus is perfectly neutralized by boiling or soaking. In addition, the pig is very rich in vitamins and proteins.
Just like the real one, the black mushroom forms mycorrhiza with birch, which means it is also found in birch forests and mixed forests, while preferring the brightest places like gaps, clearings - where there is moss, leafy litter or grass. It loves to grow along the edge of clearings and along forest roadsides.
The terms of fruiting of the nigella practically coincide with those of the real mushroom - from July to September.
He is also a spruce mushroom. Characteristic features — yellow caps and legs, on the cut the flesh becomes blue-lilac. In terms of taste, it is very good, especially in salty form.
The bluish breast forms mycorrhiza with spruce, less often with birch and willow. Most often found in spruce forests, where it is mainly collected. In second place are mixed forests - all those where spruce also comes across. Finally, in deciduous forests, this mushroom is the least common - according to the majority of literary sources.
However, neither I, nor my acquaintances, avid mushroom pickers, have ever managed to meet a spruce mushroom in pure birch forests. Like his brother - almost a twin, which will be discussed in the next chapter. It is possible that this is a feature of our Ural places.
It bears fruit blue from the end of August to September.
Interestingly, this mushroom is also sometimes called the “spruce mushroom” - both for its resemblance to the previous one and for its undisguised “love” for spruce trees. But there are also very noticeable distinguishing features. Firstly, the taste qualities: the yellow milk mushroom is in no way inferior to the real milk mushroom and even somewhat surpasses the blue milk mushroom in this. The second is the cap: usually it is slightly dimmer and almost smooth, but the spruce mushroom has a noticeably pubescent edge. Finally, the third sign immediately catches the eye when picking mushrooms: the yellow mushroom does not turn blue on the cut.
This mushroom grows mainly in spruce and spruce-fir forests. Likes calcareous soil. It is possible that it is precisely with this nuance that most of the yellow milk mushrooms are harvested in mountain forests (in our Urals, for example, this is a clearly traceable trend).
Fruits from July to October, apparently - somewhat more cold-resistant than other milk mushrooms.
He is also an oak gingerbread man. In our area, a little-known mushroom, but for all that, it is very good in its taste, although somewhat inferior to a real mushroom. In places of growth, it is quite actively collected by mushroom pickers.
Forms mycorrhiza with oak, beech and hazel, and therefore grows only in deciduous forests middle lane and south. The soil prefers clay.
Fruiting from mid-July to late September.
So named for its exceptional causticity, pepper mushrooms are collected much less often than other mushrooms, because they are very inferior in taste. Nevertheless, there are lovers on it too (including when other tastier milk mushrooms are used, there is a crop failure). Another interesting fact is that in the old days this fungus was dried, ground into powder and used as a hot seasoning - a kind of analogue of pepper.
From a real mushroom, pepper differs in a smooth hat - without pubescent edges.
This mushroom forms mycorrhiza with deciduous trees (most readily, apparently, with the same birch), therefore it is found in the corresponding forests - birch forests, aspen forests, mixed. It can also be found in pine and spruce forests, but rarely. The soil prefers clay, but for all that it is well-permeable to moisture.
The pepper mushroom bears fruit from July to August, there is also evidence that this mushroom was found in early autumn.
This mushroom is very similar to the previous one, both externally and in its preferences. It actually grows in the same places as pepper, however, the fruiting period is somewhat “shifted” towards autumn - from August to September.
In terms of taste - according to mushroom pickers, who regularly collect it, it is very good, but it requires long soaking or boiling, because the causticity of the milky juice of the parchment milk mushroom is barely inferior to the pepper mushroom in this milk mushroom.
He is also a mushroom. A very interesting variety of mushrooms, for some reason not very popular in Russia, but considered a delicacy abroad. This mushroom looks quite attractive, and in terms of taste - according to experienced mushroom pickers - it is very good, however, it has one funny feature - the smell of its fruit is somewhat reminiscent of seafood, in particular - herring. Young fungi smell very pleasantly of fresh herring, prompting a person to bite off a piece from the hat, while old fruiting bodies are fragrant, respectively - with stale herring fat, or even rotten meat. Perhaps because of this circumstance, the mushroom is red-brown and is ignored by some of our mushroom pickers, while Western pickers advise getting rid of bad smell by soaking or boiling. Interestingly, the milky juice of this mushroom is only slightly bitter, but by no means caustic, so young fruiting bodies do not need any preliminary preparation at all.
As a result, the opinions of the mushroom pickers were divided: someone likes this mushroom, there are even its zealous fans, and someone fundamentally ignores it.
The red-brown mycorrhiza forms with oak, hazel and spruce, so it can be found in deciduous and coniferous forests. The fungus loves damp places, and also does not hesitate to climb mountains - up to a height of 1000 meters above sea level.
It bears fruit from mid-July to early October, in small groups.
He is also a violinist, a violinist. Has a "velvet" hat, which you can not confuse with anything. If you pick up a full basket of these mushrooms, bring your ear to it and shake it methodically - you can hear the characteristic creak that the fruit bodies rubbing against each other make - for which this mushroom got its name. Also on given sound mushroom pickers determine it by running along the edge of the cap with a fingernail, upper incisors or other cap. Among other distinguishing features are the slightly greenish and yellowish flesh on the cut, and the milky juice, which changes its color from white to red when dried.
The pulp of the violin is probably as caustic as that of the pepper mushroom, and everything else is hard. Therefore, this mushroom is generally considered inedible by knowledgeable mushroom pickers. No, it can be salted after boiling or soaking, but this will be tantamount to salting paper or wood.
The squeaker mushroom grows in different forests, as it can form mycorrhiza with both deciduous and coniferous trees. But especially this mushroom reaches for a birch, like many other milk mushrooms.
The first fiddlers appear in July, the peak of fruiting is in August. At the end of September, this mushroom usually does not come across.
Something outwardly resembling a violinist, a bluish milk mushroom is noticeably better in taste, although it is just as caustic when fresh and requires long soaking or boiling before cooking (up to 30 minutes, large mushrooms - twice).
Quite rare, found in deciduous forests. It is not particularly whimsical from the light - it can be found both in forest thickets and in open places.
Fruiting from July to September.
He is also a poplar mushroom. Due to its resemblance to the white wave, it is also sometimes called the "white", which is not entirely true. The aspen breast differs from it in a much less pubescent edge of the cap and large fruiting bodies.
In terms of taste, it is approximately on a par with black mushrooms. Mycorrhiza forms with aspen, poplar and willow, therefore it mainly grows in aspen and poplar forests. Pretty thermophilic, distributed only in the southern latitudes of the temperate zone, on the territory of our country, the main places of its collection are in the Lower Volga region.
Fruits from mid-July to early October.
He is also a furry bastard. It is distinguished by the presence of a characteristic fringe on the cap, which sometimes reaches a length of 1 cm. Quite often it is collected by our mushroom pickers, but in Europe it is considered inedible due to the strongly burning milky juice, which, again, is perfectly neutralized by prolonged soaking or boiling. Knowledgeable mushroom pickers advise first soaking this mushroom for three days - with periodic water changes, and then boil for about half an hour - in order to get rid of the pungent taste. The only question is what will remain of the taste after such intensive processing, however, among the pickers for the hairy milk mushroom there are their own hunters who prefer it in a salty form.
This mushroom forms mycorrhiza with birch, oak, beech, hornbeam, hazel, therefore it grows in deciduous, broad-leaved and mixed forests.
Fruiting from July to October.
But this is not at all a breast and not even a milky one, but the most ordinary russula, very similar to representatives of the noble breast breed. Main hallmark- the absence of milky juice, for which this mushroom is often called a "dry load". By the way - thanks to this wonderful circumstance, the pulp of the white load does not have the causticity characteristic of milk mushrooms. Therefore, it can be cooked without prior soaking or boiling.
In terms of taste, it is considered the best of all podgruzdki. Do not believe Wikipedia, which claims that the mushroom supposedly has a “bare” taste - this is nothing more than the couch ranting of amateurs who have seen mushrooms only in the supermarket. Dry milk mushrooms are very good, both in salting and fried - with potatoes.
This fungus forms mycorrhiza with many trees. Loaders have been seen under birch, oak, beech, aspen, alder, pine and spruce. But, as practice shows, most of them grow in birch forests.
Fruits dry milk mushroom from July to August.
The vast majority of the above mushrooms contain milky juice in their pulp, most often having a bitter, if not impossibly pungent taste.
This juice not only affects the taste of the mushroom, but also better side, but also when ingested can cause indigestion or allergic reactions.
That is why in Russia from time immemorial it has been customary to process milk mushrooms in a special way before cooking. And there are two options here:
Each pretreatment method currently has its own camp of fans, and some amateurs practice both, sometimes combining them. And my advice to you - before you decide which is better - soak or boil, try both options.
