What mushrooms can be found in November. What mushrooms grow in the forest in October What mushrooms grow at the end of November

November will surprise you with its mushroom diversity. Do not think that mushrooms grow only in summer and early autumn, since late autumn also bears fruit. If November turns out to be warm, without frost, then you can find mushrooms from all seasons at once! For example, you can find mushrooms that usually grow in early autumn in late summer. Late autumn and early winter mushrooms bear fruit throughout the month. Of course, you need to watch your step better so as not to “miss” the mushroom caps. In addition, you need to carefully look at each mushroom; if you are not sure that it can be eaten at all, then it is better not to risk it. It is at this time that quite interesting finds can be discovered. Which? Now we'll tell you!

• Butter

Butterflies are mushrooms that got their name due to the covering of the top layer of the cap, which has an oily consistency, which must be removed before processing and eating, which many people do not like. These mushrooms are both stewed and fried, but most often they are salted. It is very difficult to check the taste of a butterdish mushroom, since edible oil dish has a bitter taste. Even when in finished form, the oil dish looks as if it has been watered vegetable oil, with a slippery and oily coating.

• Chanterelles

Chanterelles are one of the most beloved and famous mushrooms, which are almost never wormy. Every mushroom picker is sincerely happy when he finds a whole clearing of red specks. Just sit and put it in your basket! Most often, chanterelles are fried, for example, with potatoes. In mid-October, young chanterelles begin to appear, you just need to notice them under the withered foliage. Sometimes they grow until December.

• Mosswort

Moss fly is edible mushroom third category, while it has good taste. It is eaten boiled and fried, and is also used for canning, pickling and drying. Moss fly is most often found in deciduous, coniferous forests and shrubs. It pleases mushroom pickers right up to autumn frosts in illuminated places: along the edges of roads, ditches, on the edges.

• Polish mushroom

This mushroom owes its name to the fact that it is widespread in the coniferous forests of Poland, from where it spread widely to other countries, including ours. The taste of the Polish mushroom is reminiscent of boletus, although it belongs to the genus of fly mushrooms. Most often it is pickled, boiled, fried and dried. How to find it? The cap of the Polish mushroom is initially cushion-shaped, convex, and later almost flat. The color of the Polish mushroom cap can be brown, chestnut or brown.

• Garlic

Garlic should be looked for in oak and mixed forests. These mushrooms grow in groups in deciduous and, less commonly, coniferous forests on stumps from July to November. Known for its unique garlic smell, which attracts mushroom pickers. The flesh of the cap is white and the legs are dark. It is often dried, because even in this form it does not lose its aroma. This is a mushroom substitute for garlic!

• Ryadovka

Row...Basically all mushroom searches late autumn are aimed at this mushroom, as it is quite popular and has good taste. You can easily recognize it by its purple hat. Interestingly, this mushroom is also not afraid of cold weather, so it grows until December. Ryadovka is most often pickled, fried or salted, depending on your preference.

• Talker

This is a fairly popular edible mushroom if prepared correctly. Here, of course, you will have to remember something. The mushrooms need to be thoroughly boiled and then drained of all the water. The talker is “friends” with the row, which is why you can often see them together in one place. Govorushki are salted, pickled and fried.

• Black milk mushroom

The black milk mushroom has a convex cap at first, then convex-spread, depressed in the center, in at a young age light, later grayish-brown. The skin of the cap is slightly sticky to the touch and cannot be removed. Black podgrudok is found from July to November. This mushroom is edible after preliminary boiling, but with rather low taste qualities, since it has a peculiar smell that smacks of damp earth. It can be used for pickling, preferably mixed with other mushrooms.

• Honey mushrooms

Honey mushrooms are mushrooms that are also quite common in our forests. What mushroom pickers especially like is that honey mushrooms do not grow one by one. So you can collect a quarter of a basket from one stump. They are especially tasty when marinated. The danger is posed by false honey mushrooms, which even experienced mushroom pickers sometimes cannot identify. False honey mushrooms painted gray-yellow or brick-red, have no rings or scales on the stem, smell unpleasant and have a pungent taste.

In November, winter already reminds us of its imminent arrival - the air temperature drops, it snows periodically and snow cover sets in. Meanwhile, in the November forests you can still find the last gifts of nature in the form of mushrooms.

If the beloved white or boletus mushrooms, beloved by many, can no longer be found in late autumn, then young honey mushrooms preserved under foliage and grass, as well as saffron milk caps, mole caps and boletuses can be found if you try very hard.

While studying the types of mushrooms, the site’s correspondent drew attention to an unusual representative of this type of kingdom. The mushroom is distinguished by its fury, beauty and even dynamism - because it releases a veil. Meet the net-carrier.

They say that the networt is a tropical mushroom and grows in the jungle. But probably some amateur brought it to Russia, and now the net-carrier can be found in Moscow nature reserves or in Transbaikalia. Very capricious, picky about the climate, does not produce a stalk every year.

The early young mushroom is popularly affectionately called “witch eggs.” By the way, at this stage it is edible even in its raw form, suitable for consumption in finely chopped form with sour cream.

After ripening, the mushroom cap rapidly swells and bursts. A dense green cap appears on a white stalk, which grows rapidly - 5 millimeters per minute. In two to three hours it reaches sizes of up to 30 centimeters and above. Then, from under the hat, a beautiful mesh veil almost instantly falls to the ground and unfolds like a skirt. Because of its appearance, ripe glassweed is also called the “veiled lady.”

Despite their impressive appearance, the mesh nets smell very unpleasant - in order to attract the attention of flies that feed on the fungal mucus, they spread it further. This is how networts reproduce. And they only live for a day.

Although mushrooms can be collected at any time of the year, the most productive mushroom season is autumn. During this period, almost all summer mushrooms continue to grow, and new ones also appear that do not like hot climates.

Although mushrooms can be collected at any time of the year, the most productive mushroom season is autumn.

Abundance of rain, lack of hot sun, coolness at night and other features inherent autumn period, serve as excellent conditions for the growth of mushroom cultures.

Since September, mushroom pickers go on a quiet hunt for delicious specimens. At the beginning of autumn, summer myceliums have not yet finished bearing fruit, but other species are already appearing, for example, honey mushrooms, saffron milk caps, aspen mushrooms, boletus mushrooms, russula, and talkers.

In October, the ground is covered with fallen leaves, in which mushrooms are hidden. At the same time, the number of individuals is already noticeably decreasing. In mid-autumn, boletus, greenfinches, russula, rows, and black milk mushrooms continue to grow. Mushroom flies that cannot tolerate cold fogs disappear, no longer spoiling the appearance of the mushrooms. Autumn is an excellent time for drying forest products, since heating is already turned on in apartments, where the raw materials can be dried well.

Some types of mushrooms tolerate light night frosts. Oyster mushrooms and gray rowers like to settle on stumps and dead wood, which can be collected before the onset of severe frosts.

How porcini mushrooms grow (video)

What mushrooms grow in the forest in early autumn

Since after the appearance of the stalk connecting the mycelium with the cap, 2 weeks pass before the formation of a fruiting body of decent size, after rain you can go looking for mushrooms within 1-2 weeks. The peak harvest time is September.

Honey mushrooms

The peculiarity of autumn honey mushrooms is the rapid appearance of a harvest wave and rapid disappearance. It is important for lovers of this type of delicacy not to miss the beginning of the collection. The culture prefers to settle in colonies on fallen tree trunks, dead wood, stumps and on the root system of living plants. Tree mushrooms can grow in one place for up to 15 years, until the mycelium completely destroys the host tree.

On one stump it grows up to several liters of specimens. Young specimens are collected together with their legs. If honey mushrooms have grown and the caps have opened, then only the caps need to be cut off, since the nutritional value the legs are insignificant. In order not to disturb the mycelium, it is important to cut the mushroom and not pull it out by the roots.

Chanterelles

The name is based on the old Russian word “fox”, meaning “yellow”. Mushrooms prefer to settle in acidic soils. The grayish-yellow leg is long and tubular inside. The brownish-yellow cap is funnel-shaped with wavy edges. The structure of the pulp is dense with a pleasant aroma. Long-term heat treatment is required to soften the hardness.

Quite often you can find false chanterelle, which is conditionally edible herbal product. Although correct cooking eliminates the possibility of poisoning, taste qualities of this mushroom is much lower than that of real fox. Color false chanterelle much brighter, and the surface of the cap is slightly velvety. The edges of the cap are neatly rounded.

Saffron milk caps

A bright mushroom with an orange-red color loves to settle among pine trees. At the fracture site, an orange milky juice is released with a pleasant resinous odor, which turns green when oxidized.

The cap has a diameter of up to 17 cm. Young specimens are characterized by a rounded-convex shape, and older specimens are funnel-shaped. Over time, the curved edges of the cap straighten. The leg is cylindrical in shape, reaching a length of up to 6 cm and a thickness of up to 2 cm. It is often affected by pests.

This population prefers to grow in groups. Included in the first taste category. Thanks to this, people eat them fresh, salted, pickled and canned.

Russula

A mushroom common in Russia. About 60 representatives of this family are known, conditionally divided into 3 groups:

• edible;
• inedible;
• poisonous.

All representatives are similar in structure and appearance. The hemisphere-shaped cap straightens as it grows, becoming flat. There are individuals with a funnel-shaped cap and upturned edges. Edible representatives are colored greenish-brown, and poisonous ones are bright red. You can also find spotted caps. Depending on the humidity, the surface may be sticky or dry. The top film comes off easily.

The cylindrical legs are painted white or yellowish. Inedible species come in pink. The dense white pulp becomes more fragile and crumbly with age.

White mushrooms

Full owners of the forest, in great demand because they have delicious taste. Participate in all types of culinary processing.

The matte cap is slightly convex and can reach 30 cm in diameter. Color spectrum from reddish to lemon. The center of the cap is usually darker than the edges. The skin on the surface becomes sticky after rain. In dry weather it may even crack.

Large leg up to 26 cm high, most often lighter than the cap. May have a reddish tint. The shape of the leg is cylindrical, narrowed at the top. The juicy flesh of young specimens is white. Over time it turns yellow. Under the skin it is dark brown.

For settlement chooses forest areas(coniferous, oak and birch). Does not like swampy and peaty soils.

Late autumn mushrooms

In the second half of autumn, there are fewer mushrooms in the forest, both edible and poisonous. Besides the fact that not all mushroom pickers like to walk through mud during rainy and chilly periods, mushrooms become hard.

Milk mushrooms

The pubescent cap and yellowish mycelium are business card milk mushrooms Due to the fact that mushrooms prefer to settle big family, from one clearing you can collect a basket of harvest. Since mushrooms are well camouflaged in fallen leaves and needles, they are difficult to notice. Milk mushrooms enter into symbiosis with birch trees, so they are found next to them. Several types of milk mushrooms are known:

• real;
• black;
• peppery;
• turning blue

The size of the whitish cap is from 5 to 20 cm. It is concave in the center, slightly covered with mucus, and the edge is shaggy. The leg is barrel-shaped, hollow inside.

For the settlement he chooses spruce, birch and mixed forests. There are both single specimens and groups. It is used for food only in salted form.

Winter mushrooms

The cap grows up to 10 cm. In young mushrooms it is convex, in old ones it becomes flat. The edges are slightly lighter in color than the middle, which can be yellowish, orange or honey brown. The length of the thin leg, not exceeding 1 cm in diameter, is from 2 to 7 cm. The structure of the leg is dense. The color is velvety brown, with a mixture of red added on top.

The name of the mushroom justifies itself, since even heat treatment does not eliminate the greenish color of the fruiting body. They are found in all regions of Russia in small groups (from 5 to 8 pieces), although there are also single individuals. In appearance they are similar to young russula. They grow in coniferous, deciduous and mixed forests. They bear fruit until they are covered with a layer of snow.

The wide cap (up to 15 cm) has a dense structure and is quite fleshy. It has a small tubercle in the central part. The color is greenish-yellow or yellow-olive. Sometimes with brownish specks. During the rainy season, the skin becomes sticky.

At the break, the flesh is white, turning yellow when oxidized. Since mushrooms have almost no taste, they are usually not affected by pests. The leg is short and rooted into the ground.

Oyster mushrooms

Oyster mushrooms require cellulose to develop, so they grow on dead wood or old stumps. Since the mushrooms are inconspicuous in appearance, inexperienced mushroom pickers mistake them for inedible.

The color of the cap is variable, from brown-gray to bluish. Darker in the center. Over time, the cap fades. The shape resembles an oyster. In mature individuals it straightens. As a group of mushrooms grows from the rosette, their fruiting bodies often grow together. The surface of the mushrooms is glossy to the touch. At high humidity covered with an adhesive layer. The location of the leg is asymmetrical, or it is completely absent. The dense white pulp of young fruiting bodies is juicy, while that of old ones is hard and fibrous.

Edible and poisonous types of autumn mushrooms in the Rostov region

Due to its location in the southern part of the Russian Plain, conditions in Rostov region are suitable for the growth of mushrooms and berries. There are several dozen varieties that are edible. Some of them:

• White mushroom;
• boletus;
• row;
• oiler;
• gray talker;
• fox;
• morel;
• winter honey fungus;
• saffron milk cap;
• champignon.

Species hazardous to health that must be distinguished from edible ones include:

• sulfur and green row;
• fly agaric;
• death cap.

Some mushrooms, like greenfinch, are conditionally edible and require special processing before consumption.

How to pick mushrooms in autumn (video)

Fungi prefer moist conditions and moderate temperature. With a dry summer and autumn, the harvest will be meager. But rainy weather will not bring abundant mushroom picking, since constant humidity harms the mycelium. Optimal temperature For the development of the fruiting body, the temperature is considered to be +5+10 °C.

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It’s already been written here that you can find it in November honey mushrooms And White mushroom

Indeed, these mushrooms can be found in the forest on some rainy day in November

Only November is not a very mushroom time

You'll have to wander through the forest in search of these delicious mushrooms

If, however, you are too lazy to walk far, then put off going for mushrooms until better times

Take my word for it, you don’t need to pick mushrooms in November, it can deprive you of your health and freedom, you better in summer Go for chanterelles and the weather is good and the mushrooms are healthy and the berries are sweet.

We have a lot of mushrooms, especially in November, when it rains.

In the forest, we mainly find honey mushrooms and boletus. Rarity - porcini mushrooms.

But the most popular in our area are the tpoplevaya row. They got their name because they grow in rows and among poplars. If you attack such a path of mushrooms, you will collect ten buckets of them. Unfortunately, these mushrooms are only suitable for pickling.

In November you can pick honey mushrooms

I know this for sure, I collected it myself.

But it is written that this month you can still hunt for mushrooms:

talker



umbrella



red row



In our area (Ukraine, Kiev region), many people collect these mushrooms in November.

There's nothing better autumn honey fungus! They grow in groups and bushes. A thick leg, a small hat, in a marinade, and for the New Year's table!..



You can pick mushrooms in November, as long as the temperature does not drop below -4 degrees and it is sunny enough.

In November you can collect the following mushrooms:

• autumn honey fungus,
• boletus,
• chanterelles,
• Polish mushroom,
• black and pepper milk mushrooms,
• russula,
• dung beetles,
• saffron milk caps (they can be found quite rarely, if you’re lucky).

• Of course in northern regions In our country, it’s already too late to pick mushrooms in November, but closer to the south, especially when November is warm, the forests still contain the most different types mushrooms For example in the south Western Siberia, in the warm autumn until mid-November you can find saffron milk caps and boletus in pine and spruce forests, although in limited quantities, but fresh. In mixed forests there are again saffron milk caps, which can grow to very large sizes because they successfully hide under fallen leaves. Back in November you can find valui, a tasty and healthy mushroom, champignons are just finishing bearing fruit in November, you can find russula and many other mushrooms that are not so respected by mushroom pickers - rows, scales, tinder fungi and puffballs.

  

  In November, if possible warm weather, then you can find white ones, and boletus, and Polish mushrooms. If the weather is cold, then in the forest you can find honey mushrooms, chickens, and greenfinches. The latter are buried in sand or soil and feel warm and comfortable there. And how nice it is to dig them out of their holes. I love collecting greenberries.

  November, for mushrooms, the weather is already cold, and there is a high probability of finding them frostbitten.

  And at this time, mushrooms such as Butterfly, greenfinch, oyster mushroom, and tree mushrooms can also be found.

  My grandfather is an avid mushroom picker; he managed to pick mushrooms in the forest from May to November, almost until the snow. As far as I know, in November, grandfather brought baskets of chanterelles from the forest. Sometimes white and boletus mushrooms were found among the catch.

  Only chanterelles! The rest of the mushrooms are too heat-loving.

  Some people believe that it is no longer possible to pick mushrooms in November. But this is not true! I can definitely say that November is teeming with honey mushrooms! Some people can boast about butter. You just need to not be lazy. It happens that, out of laziness, they claim that there are no mushrooms in November, but they themselves never went!

Today mushrooms can be found in different places(forest, meadow, garden, park, hedge or bush). They are found both in mountainous areas and in river valleys. They grow in industrial centers, on city streets, in factory areas, near landfills and even deep underground - in mountain mines. Therefore, late autumn mushrooms are very common.

It just so happens that with the onset of the first autumn frosts, mushroom pickers stop visiting forests with baskets in their hands. When autumn comes, the season is considered closed. But one should take into account the fact that a thaw following frosts gives amateurs quiet hunt another opportunity to enjoy your favorite dish.

The formation of the fruiting body directly depends on the weather. The growth process and the number of mushrooms are affected by air humidity and temperature. It is worth considering that periods from big amount precipitation is quite favorable for mushroom pickers. Mushrooms don’t really like dry autumn.

When the October and November fogs remain like a wall around the clock, and the air already smells of frost, the time has come for the last mushrooms, among which there are a lot of edible specimens.

Types of late mushrooms

Mushroom pickers highlight a large number of mushrooms that grow in late autumn. It is worth considering the most popular and delicious of them.

Autumn stitch

The popular names of the mushroom in question are autumn lobe, horned stitch, inviolable gyromitra and smarzhok. The stitch is quite beautiful and unique, it is difficult to confuse it with any other relative. Its growth begins in August and ends at the end of October. It loves autumn, but if the weather is damp and cool, the mushroom can appear as early as mid-July.

String loves coniferous forest, soil and rotting wood, moisture, edges, fire pits, clearings. Small groups can be found on fallen trees between moss. But it also happens that hundreds of specimens fit in a small area, but their size is quite small.

The cap ranges from 5 to 10 centimeters. Its color ranges from brown to brown-black, and its surface is velvety. The leg can grow up to 11 centimeters. It is flattened on the sides, often hollow, and slightly curved. It has longitudinal grooves and a white or pinkish tint. But brown or gray color is not excluded.

Strog has a fragile white cartilaginous pulp that is similar to wax and does not have any aroma. It cannot be called very tasty. In addition, raw, it is quite poisonous to humans, so you should take its preparation seriously. The most important thing is to cook the string before frying it, and be sure to drain the resulting liquid. Mushroom pickers try to eat string infrequently, as this can lead to health problems.

Other names: autumn or alder oyster mushroom, late panellus, willow oyster mushroom. Growth begins at the end of September and continues until permanent snow appears on the soil and the air becomes frosty for a long time (November - January). Mushrooms like to be located on trees, stumps, in deciduous or mixed type. They grow in fairly large groups.

The hat can have a diameter of up to 16 centimeters, and if we talk about its shade, they are varied: gray-olive, yellow, blue-brown, dirty green, gray, purple. In cold weather, the cap often turns dark yellow or slightly red.

The leg grows up to 4 centimeters long and has a cylindrical shape. In addition, it is curved, tilted to the side. There are small scales on it. The color ranges from greenish-brown to brown. The top of the leg is somewhat darker than its lower part.

The mushroom has a dense pulp of loose consistency, which can be fleshy at high humidity, but becomes very tough with age. Mushroom pickers prefer to collect oyster mushrooms immediately after they grow, because after some time they harden. This period falls on late autumn. Soups are prepared from the mushroom, fried and salted. If you had to cut a mature oyster mushroom, it is better to peel the skin and boil it a little longer. It is worth considering that freezing makes the mushroom less tasty, but it does not lose its edibility.

Winter tinder

This mushroom has a 10-centimeter cap covered with small fibers. Over time, it becomes bare, rough, and scales appear on it. The color of the cap is brown and yellow, the edges are fringed. The mushroom stalk grows up to 3 centimeters in height and has an eccentric, lateral or central shape. The shade of the stem is identical to the cap, but its base is quite dark.

The tubular covering of the tinder fungus is white or yellow, and when it dries, it is brown. The pulp has a white tint. The spores are also light, ellipsoidal, fusiform, smooth in shape. The tinder fungus grows on branches, stumps, and tree trunks. The mushroom prefers autumn, spends the winter on the tree, and by spring it spreads spores.

Winter honey fungus

Otherwise called Flammulina velvetypodia or. Its cap is small - from 3 to 9 centimeters, but there are specimens with caps bigger size. On a young mushroom it is round and convex, but over time it becomes prostrate and turns orange or Brown color. The cap is covered with mucus, and when it dries, it shines.

Under the cap there are rare plates that are connected to the stem. They are yellow-white or cream-colored and darken significantly with age. If we talk about the leg, it grows up to 7 centimeters in height and up to 1 centimeter in diameter. Its shape is called cylindrical, and its color is yellow at the top and red or brown at the bottom. The leg always has a slightly velvety character and a dry type.

The pulp has no taste or smell. It is light yellow, hard at the bottom, and somewhat softer near the cap. Honey fungus can be safely eaten, because it is classified as an edible type.

Deer mushroom

It has a small cap, which is initially convex and then flat and smooth. Dimensions reach up to 14 centimeters. Its color is gray-brown or brown. The plates are always wide, with a white tint. The stem is identical in color to the cap. The spores are pink and the flesh is tasty and aromatic.

Crowded row

Belongs to the later autumn mushrooms. Her hat is large - up to 10 centimeters in diameter. In a young mushroom it is slightly spherical, while in a mature one it is half-prostrate, curled up, wavy or covered with cracks. In one bunch there are various shapes of caps.

The row is painted in a light brown shade, its surface is smooth with adhering soil. The flesh on the cap is thick, light and has a specific smell. This explains the fact that the row is rarely eaten.

The leg reaches 9 centimeters in height and 1 centimeter in width. It has a cylindrical shape and thickens towards the bottom. Sometimes it twists, becomes deformed and grows together with neighboring mushroom stems. Its color can be white or brown. The leg is always smooth with firm and fibrous flesh.

It also has other names: smoky talker, smoky gray, row. All these names come from the fact that the mushroom has a certain coating that clouds it somewhat.

The cap here is quite large - up to 13 centimeters in diameter. Its shape is hemispherical, and the edges are turned to the bottom. The color can be matte gray or ashy. It darkens a little with high humidity. The surface is matte, velvety.

The leg of the talker is similar to a cylinder and thickened at the base. Up to 15 centimeters high. Earth or fallen leaves often stick to it. The plates are light and fall onto the stem. The pulp is also light in color with small fibers. The talker has a special smell, similar to a flower.

The mushroom is conditionally edible and is often collected and eaten. But you should not completely exclude possible poisoning that can be caused by the components that make up the talker.