The autumn abundance of mushrooms will delight lovers of quiet hunting. Autumn mushrooms

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 garbage dumps 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 lovers of quiet hunting another opportunity to enjoy their 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 with high rainfall are 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 produce 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.

Strochok loves coniferous forests, soil and rotting wood, humidity, edges, fire pits, and 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 love to be located on trees, stumps, in deciduous or mixed forests. 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 occurs in 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 larger caps. On a young mushroom it is round and convex, but over time it becomes prostrate and turns orange or brown. 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

Refers to late 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 earth. 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.

With the onset of October, mushroom life in the forest does not end at all, the species set of mushrooms dear to our hearts simply changes. And some, just because of the cold, decide to grow. Even the first snowfalls cannot stop the layer of oyster mushrooms and honey mushrooms, rows and fly agarics, Polish mushrooms and autumn lines.

Until real frosts hit, the mushrooms will courageously and steadfastly fight against night frosts and freezing rain.

And if late mushrooms still stop growing, they can remain bright, juicy and edible for weeks, patiently waiting for a belated mushroom picker.

In Russia there are several areas with a relatively mild climate where mushrooms grow even in winter. And in an abnormally warm winter, you may get the feeling that our autumn has been stretched out for 4 - 5 months and white snow was invented by some jokers.

Tree mushrooms suffer much less from the November and December bad weather than terrestrial mushrooms. My good advice to mushroom pickers: after the first snowball, lift your head up more often - mushroom happiness shines on you from the branches and trunks. However, you shouldn’t forget about stumps, rhizomes and dead trees.

AUTUMN STITCH

Autumn stitch (Helvetia infula) is also called autumn whip, horned stitch, inviolable gyromytra and smarzhkom. This is a very unique, beautiful mushroom in its own way, which is difficult to confuse with any other autumn species.

It usually grows from the end of August to the end of October, although extremely rarely in a humid and cool summer the first families may appear as early as July.

Strog prefers to grow in coniferous and mixed forests, on soil and rotting wood, in damp places, on the edges, on fireplaces, in clearings, next to fallen trunks and on moss-covered logs; in small groups.

However, occasionally hundreds of lines can appear on a small area, although in this case they are unlikely to grow to large sizes.

The hat can reach 5 and even 10 cm in width and height. It is folded, brown, becomes brownish-blackish with age, with a velvety surface. The shape of the cap is horn-saddle-shaped in the form of two, three or four fused horns; the edges of the cap are fused with the stem.

It is hollow inside, light brown, reddish-brown, chestnut-brown or brownish-pinkish.

The leg of the stitch reaches a length of 10 cm, and a width of 1.5 and even 4 cm. It is hollow, often laterally flattened, longitudinally grooved, often curved, the color can vary from whitish to pinkish-chestnut, light brown and brownish -grayish.

The pulp is fragile, cartilaginous, thin, whitish, wax-like, without any particular odor, very similar to the pulp of related species, for example the common string, which grows in early spring.

ON A NOTE

The autumn line is not very tasty.

In its raw form, it is poisonous, so you must strictly follow the cooking rules: before frying, it should be boiled for 15 minutes and the broth should be drained.

And one more piece of advice: you should not eat this line very often and in large quantities - health problems may arise.

LATE OYSTER MUSIC

In late autumn, you can find a lot of mushrooms in forests and gardens, but only a few species grow in commercial quantities. Among them are the famous tree mushrooms - winter honey fungus and late oyster mushroom (Panellus serotinus).

Late oyster mushroom is also called autumn or alder oyster mushroom, late panellus and willow oyster mushroom.

This productive species grows from the last ten days of September until the establishment of permanent snow cover and severe frosts, that is, until November, December or January (and thawed or frozen ones can sometimes be collected right up to mid-March) in deciduous and mixed forests, on living trees, stumps and deadwood of alder, willow, poplar, birch, oak, aspen and other deciduous trees, in groups (sometimes large), annually.

The cap of the oyster mushroom reaches a diameter of 8 and even 15 cm. It is lateral, lobe-shaped, tongue-shaped or ear-shaped, fleshy, solid, in youth with a curved edge, in maturity with a straight, thin, sometimes uneven edge.

It is finely pubescent, slightly mucous, and shiny in the rain.

The color of the cap takes on a wide variety of shades: more often it is gray-brown-olive, olive-yellow, blue-green-brown and grayish-brown, sometimes dirty greenish, gray or brown, with a lilac tint or yellowish-green light spots caused by frost. may acquire a dark yellow or reddish tint.

The plates are frequent, unequal in length, attached to the stem or descending, whitish, yellowish, cream, pale ocher, yellow-ocher and grayish-ocher; with age they become ocher, dirty grayish-brown or ocher-brown with an uneven edge.

The leg of the oyster mushroom grows up to 3 cm in length and up to 4 cm in thickness. It is cylindrical, short (sometimes almost absent), curved, lateral, finely scaly or pubescent, ocher, greenish-brown, yellowish-brownish or yellowish-brown, colored at the top darker.

The pulp is dense or loose, fleshy, watery in wet weather, whitish or yellowish, becoming hard and rubbery with age.

ON A NOTE

It is better to collect late oyster mushrooms at a young age, fry them, make soup and salt them after boiling for 25 minutes.

In maturity she becomes harsh.

Then you need to peel off the thick slippery skin and simmer longer.

After frost, oyster mushrooms lose some of their taste, but often remain quite edible.

This is a real winter mushroom.

It is very important not to eat sour mushrooms.

If frosts alternate with thaws over and over again, the oyster mushroom may die, but look quite decent when frozen.

An inedible mushroom is identified by a slimy cap, mold on the plates and a wine-like smell that appears when defrosted.

As soon as the snow melts, a lot of mushrooms appear in all forests, meadows and along roads. They grow from May to October, delighting lovers of “silent hunting” with their diversity. Many mushrooms are healthy and very nutritious. But everyone knows how dangerous it is to get poisoned by them. Therefore, only knowing which ones can you go to collect them. And it is advisable that a knowledgeable person teach you, because depending on the soil, weather conditions and surrounding vegetation, the same mushroom can look different. In addition, not all of them are suitable for food.

What types of mushrooms are there?

About three thousand saprophytes grow on the territory of our country.

And only 200 of them can be eaten. Anyone who wants to enjoy this tasty and nutritious product should know which mushrooms are edible. To do this, you first need to get acquainted with what they generally are:

1. Edible are those that are eaten without long-term food processing. They have a pleasant smell and great nutritional value.

2. Conditionally edible mushrooms can be eaten, but they must first be soaked or boiled for a long time. They may have an unpleasant odor or bitter taste, which disappears after soaking. Despite this, many of them are very popular, such as milk mushrooms.

2. Less valuable in terms of nutritional value and taste: boletus, boletus, boletus and champignon.

3. Even less valuable, requiring longer heat treatment, sometimes possessing a caustic milky juice: milk mushrooms, fly mushrooms, russula, morels, honey mushrooms, chanterelles and others.

4. Little-known species and rarely collected: umbrellas, violin, oyster mushrooms, raincoats and others.

What edible mushrooms are collected in the fall?

When the summer heat subsides and the ground becomes damp, the best time comes for mushrooms. From September until the first frost, mushroom pickers go into the forest not to look for them, but to collect them. In the first month of autumn you can find almost all of them at this time stronger and not affected by pests.

And in October and November there are fewer of them. And at this time, those who know what edible mushrooms they collect in the fall go on a “silent hunt.” They can be divided into two groups:

1. Those that grow before the first frost. These are porcini mushrooms, boletus mushrooms, boletus mushrooms, saffron milk caps, oyster mushrooms and russula.

2. Those that grow even when frosts appear, sometimes until December. These are mushrooms such as rowers, honey mushrooms, greenfinch, garlic and chanterelles.

How to pick mushrooms correctly

You should go on a “quiet hunt” only when you know which mushrooms are edible. Photos of them will not always help you imagine what they really look like. There are many lookalikes, inedible or even poisonous. In addition, the same mushroom can look different on different soils and at different times of the year. Therefore, it is advisable to first go with a knowledgeable person who is well versed in which mushrooms are edible. But in general, on a “silent hunt” you need to adhere to a few simple rules:

Do not pick mushrooms near roads, factories or within the city;

Never take a mushroom if you are not sure whether it is edible;

Do not take old, wormy mushrooms;

It is advisable not to collect them in rainy weather;

It is best to cut the mushrooms with a knife and place them in a basket made of twigs;

Do not pick or knock down fly agarics and toadstools.

Even if you know which mushrooms are edible for humans, you cannot be sure that those that are poisonous to you are inedible for forest inhabitants.

Is it possible to get poisoned by edible mushrooms?

Saprophytes are very variable. One mushroom can have several variations of shape, size, and color. You need to take only those in which you are completely confident.

But sometimes even people who know which mushrooms are edible put unfamiliar or little-known species in the basket, hoping that they will later sort them out and examine them carefully. This cannot be done, because even a small piece of toadstool that gets into the pan along with russula can cause severe poisoning. When else can you get poisoned by edible mushrooms:

If the rules for their transportation, preparation and storage are violated;

When consuming overripe, wormy or diseased mushrooms;

Some people have an allergic reaction to any saprophytes; such people, even if they know which mushrooms are edible, should not collect them and eat them;

When collecting mushrooms in industrial areas, near roads, burial grounds, or in fields treated with pesticides, due to the ability of mushrooms to absorb all substances from the air and soil in such places, even an edible mushroom can become poisonous.

Now you can find a lot of information about what edible mushrooms are. But you need to choose books with color photographs and detailed descriptions of each mushroom and its counterparts. It’s even better to take a knowledgeable mushroom picker with you on a “quiet hunt” at first, who can tell you what mushrooms you can take so as not to get poisoned.

The weather, according to mushroom pickers, is the most favorable at this time. And you don’t have to wait for rain; air temperature and increased soil moisture promote the ripening of a variety of types of mushrooms. But which autumn month is most suitable for mushroom pickers? Each month has its own attractions, but what mushrooms can be collected in large quantities in October?

Mushrooms in mid-autumn

Walking through the autumn forest, when the sun is warm and the leaves rustle under your feet, you can see mushrooms at almost every step. October is a great time for mushrooms: cool nights and foggy mornings, which has a very beneficial effect on the quality of mushrooms. Mushrooms collected in October will be better stored in winter than those collected earlier.

In October, you need to look for mushrooms in the forest, because they predominate in the clearings in September, and October mushrooms grow under trees, in forest thickets and on stumps. So, what mushrooms grow in October:

Judging by the list, this will be a good harvest, but remember that You need to go looking for October mushrooms before the first frost, as long as the weather is favorable. Each type is tasty in its own way, and you can prepare a wide variety of dishes and preparations. But in order not to collect toadstools in October, you need to study each species in detail.

Boletus, boletus and oyster mushrooms

Boletus mushrooms are edible mushrooms that do not necessarily grow under birch trees. They can be found in deciduous forests absolutely anywhere. Thus, mushroom pickers often collect boletus mushrooms on the edges and hillocks. The hat is dark brown, in the shape of a semicircle. Inside there is white pulp, which immediately darkens when cut. A young mushroom is elastic and dense, an old one is watery and fibrous, and the stem becomes tough and inedible. Therefore, it is worth collecting only young mushrooms.

For the winter, boletus can be used to make excellent canned food or simply dry it. Just imagine on a cold winter evening. Once you inhale the aroma of this dish, you are already transported to the autumn forest.

The next type of mushroom that is harvested in October is boletus or white mushroom. It is considered royal among mushroom pickers because it has an amazing taste and aroma. in a pine or spruce forest. The cap is dark brown to purple. The pulp is white and very dense, which does not change color when cut. A basket of porcini mushrooms offers a wide variety of dishes. Pickles, fried and boiled boletus, as well as dried for the winter. This is very valuable and therefore, having collected a basket of boletus mushrooms, you can consider yourself lucky.

Where to collect mouse mushrooms in Crimea (gray row)

Oyster mushroom is an unpretentious mushroom that is not afraid of frost. These mushrooms can be collected at the end of October, and in some regions even in December. Habitat: stumps, aspens, oaks, birches or poplars. So, while wandering through the forest in search of tasty mushrooms, pay attention to the stumps where young oyster mushrooms may be hiding. The shape of the oyster mushroom resembles an ear and belongs to the oyster mushrooms.

A young mushroom has a convex cap with curved edges, but adult mushrooms have smooth edges. The stems of the mushroom are dense and slightly curved down. The color is grayish, even ashy. You can prepare a lot of dishes from oyster mushrooms. You can marinate them, or you can fry them with onions, and they are also great when salted.

True connoisseurs of this mushroom try to grow oyster mushrooms at home. They simply place the bags of spores in the cellar and - voila! - fresh mushrooms all winter.

Honey mushrooms and saffron milk caps

Lovers of mushrooms can find them on damaged trees; this is a favorite habitat for mushrooms. Often these are birch or aspen trees. Honey mushrooms are less common on coniferous trees. The shape of the fungus cap resembles a ball, the stem is thin and dense, up to 18 centimeters long. Colors range from cream to yellow, but sometimes have a red tint. Honey mushrooms can be either pickled for the winter, dried or fried. Mushrooms are also very tasty and simply pickled.

All about edible mushrooms growing in the Krasnodar region

The next type of October mushrooms are saffron milk caps. It is simply impossible to miss them in the forest. The bright red color and the convex cap, wrapped at the edges, immediately gives the mushroom away, no matter where it is hiding. Habitat: pine forests. The taste of the mushroom is not inferior to white or any other. And when preserved, it retains its bright color. In many countries, sauces are made from camelina and added to a variety of dishes, and camelina oil is especially popular among gourmets. This highly aromatic product is ideal for dressing salads or cooking.

Talkers and Garlics

Talkers got their name because of the hats that look like a loudspeaker. Lives in temperate climates. The govorushka tastes sweet with spicy notes. The leg is not eaten, but the cap is very tasty either marinated, fried or salted. You can identify a talker not only by the shape of its cap, but also by its floral smell.

Walking through the October forest, enjoying the last warm days, pay attention to the stumps. This is where you can find the garlic mushroom. It got its name because of its garlicky smell. The mushroom has a small convex cap and a thin stalk. The color comes in both brown and red. Usually these mushrooms are dried and used as a seasoning.

Blues and waves

Or cyanosis is an excellent mushroom that is eaten fried, salted, or pickled. The color of the cap is purple in a young mushroom, and with age it becomes dark purple. The diameter of the cap reaches 15 centimeters, and the cylindrical leg reaches all 8 centimeters. The taste has a fruity aroma, and when raw it is sweet.

If you want to tinker a little with mushrooms, but get a worthy reward in the form of an amazing taste, go to the birch forests for volnushki. They require a lot of effort when processing, but they have a very rich taste no matter how they are prepared. You can recognize the mushroom by its convex pinkish cap up to 12 centimeters in diameter, which is framed by a fringe. The leg reaches 6 centimeters. Volnushki can be salted or fried; they will amaze your guests with an unforgettable taste. The work will not be in vain. For example, a very tasty dish is baked trumpets with rice and vegetables.

The best mushrooms and mushroom places in the Samara region

Chanterelles and greenflies

A popular species among mushroom pickers is chanterelles. Firstly, they have a refined taste, and secondly, these mushrooms are not wormy. A mushroom of bright rich yellow color with curved wavy edges of the cap. The habitat of chanterelles is coniferous forests. They are often eaten fried with potatoes. And their unforgettable aroma transports you to the forest path of a coniferous forest.

Who would have thought that edible green mushrooms exist? Yes, believe me, there is. Zelenukha or - a mushroom of rich green color, which does not change even after processing. Habitat: pine forests. Their flat caps peek through the pine needles. The smell is nutty, and they taste very meaty. Just remember, you need to consume green flowers in moderation, otherwise you can get poisoned.

Unusual boletus and black milk mushrooms

Boletus mushrooms are not for everyone. They live in pine or mixed forests and have a convex cap. Mushrooms grow on the edges of the forest in groups. Often, adult mushrooms are affected by worms, so you should only look for young fungi. A distinctive characteristic is that it is highly oily, so it is ideal for frying, boiling and pickling.

The autumn season will bring true pleasure to connoisseurs of mushroom hunting. The bright colors of autumn foliage, the absence of mosquitoes and ticks - all this turns a walk through the forest into a pleasant and safe pastime. And contrary to popular belief, September is not the final month of the mushroom season. The forest is full of edible varieties of mushrooms until the first frost and snowfall. Especially if autumn is generous with both rain and thaws.

What mushrooms grow in late autumn

The assortment of autumn mushrooms can vary greatly depending on the climate of the region, as well as on the nature of the forest plantings - whether they are coniferous or deciduous. Therefore, we will consider the most common varieties, found almost throughout the country with the exception of the regions of the far north.

The boletus can be found in deciduous forests until the first serious frost. Despite its name, when searching you need to focus not so much on birch trees, since it can grow under any other trees, but on the illumination of forest areas. These mushrooms are very demanding of light and grow well only in sunny meadows. Young specimens are usually hidden by a layer of foliage, and can be detected by small tubercles on the surface of the ground. They grow both singly and in small groups.

External signs of boletus:

• a brown, slightly reddish cap in the shape of a hemisphere, with a diameter of 6 to 18 cm (the younger, the lighter the shade);
• white or grayish cylindrical leg, growing up to 15 cm in length and 3 cm in diameter;
• The pulp is white and does not change color when cut.

Cut mushrooms quickly deteriorate, so you should start processing them within 12 hours. Peeled boletus mushrooms should be boiled in two waters, only then proceed to further preparation, which may include salting, pickling or freezing.

Ryzhik

The collection of camelina begins at the end of summer and continues until late autumn. It grows in coniferous forests, located in small groups in well-lit pine and spruce groves. Mushrooms are consistent, if you are lucky enough to find a large family of saffron milk caps, be sure to return to this place next year.

Features:

• color from light orange to bright copper color (both cap and leg);
• a flat cap with inwardly curved edges, covered on top with dark stripes radiating from the core;
• the size of the cap of an adult saffron milk cap can reach 18 cm in diameter;
• the surface is damp, slightly sticky;
• The pulp is orange in color, with a resinous aroma.

Ryzhiki do not require long-term heat treatment; they should be cooked for no more than 15 minutes. Suitable for any dish, in Europe it is considered a delicacy.

Oyster mushrooms are not at all afraid of frost; in regions with a temperate climate they can be found even in December. Since oyster mushrooms grow on trees, they are not afraid of fallen snow. Mushrooms live on dead tree trunks and rotten stumps.

External signs:

• the cap is gray in color, resembling an oyster in shape (it becomes lighter as it grows);
• short (up to 5 cm) asymmetrical stalk, usually located closer to the edge of the cap;
• mushrooms from the same group grow together, forming tiers.

Oyster mushroom is absolutely safe and can be eaten even raw. Requires minimal heat treatment during preparation.

Winter honey fungus

The winter variety of honey mushrooms can be collected from mid-September until spring. Like oyster mushrooms, they grow on diseased and dead trees, especially preferring poplar, maple, and elm. In high frosts they do not die; the frozen mushroom comes to life during a thaw and begins to multiply again.

Distinctive features:

• rounded convex cap with a diameter of up to 10 cm, orange-brown color;
• tall thin leg, pale yellow above and brown below;
• The pulp is yellowish, without a pronounced aroma.

Winter honey fungus is cut off practically without a stem, capturing only its top. The rest of the leg is too tough to eat. Before cooking, the mushroom must be boiled for 30 minutes, after which it can be used for soups or pickling.

Late oiler

Butterfly grows in coniferous forests, where it can be collected until the end of November. Prefers sunny clearings between pine trees, grows both on sandy soil and on coniferous litter. It appears in the summer, but at the beginning of the season it is very susceptible to insect attack; up to 70% of the first harvest turns out to be wormy. That is why it is worth going for boletus in the fall.

External characteristics:

• brown-brown cap up to 10 cm in diameter;
• dense yellow leg up to 8 cm in height;
• oily skin, easily separated from the cap;
• the pulp in the cap is loose, juicy, white, and in the stem it is denser and fibrous, changing its color from bottom to top from light yellow to brownish-brown.

Before cooking, the mushrooms are soaked and boiled. The butter dish is universal, suitable for all types of dishes and salting.

Despite the seeming harmlessness of “silent hunting,” it must be done in compliance with certain rules. They are necessary not only for your safety, but also for the preservation of nature, which can easily be damaged if you pick mushrooms ineptly. Safety rules include:

And the most important rule - Do not engage in mushroom hunting on your own without experience in this matter. and sufficient knowledge. It is better for novice mushroom pickers to invite more knowledgeable people with them, who will teach them in practice how to distinguish edible mushrooms from their poisonous counterparts.

“EasyPolezno” wishes you a successful and safe “quiet hunt”!