For mushrooms. The best mushroom places in Crimea: Where to pick mushrooms in Crimea Pear-shaped and giant raincoats

I read articles on the Internet and feel the approach of autumn, although we, in Crimea, do not feel autumn yet, but in other cities located to the north they have already felt the arrival of autumn. My relatives living in the Urals and in the Tyumen region felt the arrival of autumn.

But the arrival of autumn is not only a cold snap. I called the Urals, I asked how are you, and they answered me - but they came from the forest, they picked up mushrooms. And as I became jealous, I also went mushroom picking before, when I lived in the Urals, but I also went mushroom picking here in Crimea. So I wanted to tell you my readers about Crimean mushrooms.

In some sources, mushrooms are referred to as flora. , so I am adding an article about mushrooms.

In Crimea, due to the special climate and geographical location, very rare plants grow, found only in Crimea, I wrote about this in the article ““. The Crimean forests are also rich in mushrooms.

Somehow it so happened that in the Crimean cuisine of real peoples and even ancient ones, there are no dishes with mushrooms. However, neither the Krymchaks, nor the Karaites, nor the Crimean Greeks, nor the Crimean Tatars, nor the Crimean Armenians paid much attention to mushrooms. The reason probably lies in the fact that in Crimea there was always enough food and they did not pay much attention to mushrooms.

Perhaps in vain. This is not to say that there are a lot of mushrooms in Crimea, but if you know mushroom places, then you will not be left without mushrooms. Mushrooms are harvested in Crimea all year round. The peninsula is not large, despite this, autumn mushrooms are still collected in one place, and spring mushrooms have already begun in another.

1.Mushroom places in Crimea

Mushroom places in Crimea can be found everywhere, both in the Crimean mountains and in the steppe, and you can find it on yayls. Mushroom lovers most often climb the mountains to a height of 300-700 meters and pick mushrooms in the forests. It is known as a mushroom place, Ai - Petrinskaya yayla, as well as the Bakhchisarai forest, which stretches from Sevastopol. Good forests for mushroom hunting in the area of \u200b\u200bold Crimea and Feodosia.

But in Crimea, the landscape is completely different, even in the steppe you can find mushrooms, especially in the Donuzlav and Sasyk regions. And there are also unique mushrooms listed in the Red Book, it is written about them.

I personally went to the forests outside Simferopol in the area of \u200b\u200bthe Lozovoy village. We climbed with a neighbor for a long time to the top of the mountain 500 meters up, climbed slowly and all the mushroom pickers overtook us, when we got to the top, it turned out that many mushroom pickers had already collected full baskets.

We went for boletus. But we shouldn't have worried that we wouldn't have enough mushrooms. Nobody left with empty baskets and neither did we. In a young pine forest we collected butter in the basket and also in bags.

2. What mushrooms are most often harvested

On the peninsula there are various mushrooms and those that grow in most of the territory of the former Soviet Union and very rare mushrooms.

1 redheads

The time of these mushrooms usually comes in Indian summer. They grow in forests until mid-October. In good weather, they can be harvested until December.

Ginger loves mixed forest (oak with pine), shady places under pines and spruces, longitudinal grooves, pits and ravines. It is very easy to recognize him.

The mushroom cap is usually up to 15 centimeters in diameter. It is almost flat, but sometimes it can be depressed in the middle, with the edges curled down. Later, the cap straightens and becomes funnel-shaped. Its color is red, light orange, reddish or bluish green. The skin is smooth, moist and sticky. The leg is usually up to 9 centimeters long.

The mushroom can be cooked in every possible way. In any case, it will turn out to be very tasty. In Europe, it is generally referred to as a delicacy. It is very nutritious, yet easy to digest.

Salted mushrooms are especially good. Their peculiarity is that they do not need spices. And you can eat them the very next day after salting. You can have a snack with these mushrooms right in nature. It is enough to chop them finely and sprinkle with salt - in an hour you will have a wonderful snack at your disposal. But the flora of Crimea is rich not only in these mushrooms.

2.Agains

In a humid and warm autumn, they are harvested in the Crimean forests. You can collect honey agarics in the garden and vegetable garden literally with buckets.

The cap of the mushroom is 3–10 centimeters in diameter, and the stem is very long and often reaches 15 or even 20 centimeters. The cap is grayish-yellowish above with dark scales, the cap is lamellar below, white. The mushroom often grows in groups on stumps, hence its name. Loves fallen trees, sometimes grows in the foundations of the living.

There is no consensus about the taste of this mushroom. For example, it is not popular in the West. There it is considered of little value, and sometimes generally inedible. In our area, mushrooms are one of the most beloved mushrooms by the population. But it is worth remembering that honey agarics cannot be eaten raw. Even a slightly undercooked mushroom can cause digestive upset.

3.Oil

If you love these mushrooms, then be sure to go to the Ai-Petri plateau. The diameter of the cap of this mushroom can range from 3 to 14 centimeters. It has a hemispherical shape. The color of the cap is brown and can take on a variety of shades. The leg is 3 to 11 centimeters long.

The fungus grows in forests and prefers bright places such as clearings and forest edges. It can sometimes be found in a meadow under a tree. In the Crimea, boletus often grow around stones.

In the summer, at the beginning of the season, most of the mushrooms are eaten by insects. But closer to autumn, the situation is improving.

Butters are loved all over the world. The most delicious mushroom is considered salted and pickled. Then it is practically a gourmet dish. But it is worth remembering that in some people, boletus can cause allergies.

4.Radovka gray (mice)

Perhaps the most popular mushroom in Crimea. The hat is usually 4 to 12 centimeters in diameter, round-conical, gray. The leg is very long - from 8 to 12 centimeters, but at the same time it is often submerged in moss. In most cases, the mushrooms are very small. But there are also real giants.

The mushroom grows from mid-September to November. It is harvested in coniferous and mixed forests. Mice can be found in older pines, on sandy soil, in moss, and under fallen leaves and needles. One of the places where ryadovki grow is in the observatory area.

Many people consider the gray ryadovka a very tasty mushroom. You can cook in every possible way.

5 chanterelles

In these mushrooms, the cap and the leg are a single whole, and the color ranges from light yellow to orange-yellow. The hat is usually with a wavy edge, curled edges and depressed in the center. It is smooth and matte, and the skin is difficult to separate from the flesh of the cap.

The pulp tastes sour and smells a little of dried fruit or roots, and when pressed, it turns slightly red. The most interesting thing is that worms and insect larvae do not start in chanterelles. Chanterelles grow in families, in open areas in grass or moss. Chanterelles can be found in the forests near the village of Mramornoye.

6 white mushroom

In the mountainous part of Crimea, in the glades and among the bushes, you can find a mountain white mushroom. His cap is convex, less often it is spread. The surface is smooth or wrinkled, in dry weather it can crack, and in wet weather it can be slightly slimy. The flesh of the mushroom is dense, white, with a pleasant smell, does not change color when broken. The plates are adherent, rare and white.

7 raincoats

This mushroom belongs to the champignon family. In Crimea, it can be found in deciduous forests. We have three types of raincoat: prickly (the surface is covered with soft small spines), pear-shaped (looks like a pear covered with a rough thin-lumpy skin) and a giant raincoat - it can grow up to 34 centimeters high.

4 an unusual fine in Ukraine

I would like to remind you that for the unauthorized collection of wild fruits, nuts, mushrooms and berries in Crimea, a fine was introduced, about 39 UAH. There are cordons on all the paths to the forest, collecting money, so when gathering for mushrooms, do not forget to take your wallet with you.

Categories: / from 09/14/2013

Reading time: 7 minutes

The climate of Crimea is notable for its unpredictability. And when the mushroom season begins, it is difficult to predict. In one part of the peninsula, they may not yet appear, while in another, the "quiet hunt" will already be in full swing. Crimean mushroom pickers know one more feature of their land: mushrooms grow not only in the forest. Most of them grow in the steppes, preferring organic-rich soil. For example, the steppe one-barrel can be found right in the grass, in a clearing next to the village.

The mushroom season lasts from the earliest spring to late autumn. But the fact remains that the snow has not yet had time to melt, and from under it the tiny heads of marsupial morels are already showing. Raincoats and bigheads appear early.

Summer allows you to fully enjoy the rich variety of mushrooms. More than 100 species of mushrooms can be found in forest-steppe, steppe and forest regions. Professionals of the mushroom business give preference to units: mountain porcini mushroom, boletus mushrooms, honey mushrooms, mushrooms, boletus, boletus and a few more.

Until the very frost, a black and white (or gray) row is collected and eats with appetite. It is also called a mouse. Surprisingly, these mushrooms can be collected even a week before the winter holidays, just for the New Year's feast. And now more about the most beloved Crimean mushrooms.

Mountain white mushroom

Crimean white mushroom

It has many names: giant pig, huge leusopaxillus. But the most accurate thing is a giant talker (Trichlomochidae family). Prefers the soil of deciduous and coniferous forests. Occurs from early summer to mid-autumn.

Mountain porcini mushrooms grow in clusters. If there is one under a birch or pine tree, there is a high probability that there are several more nearby. It's easy to spot them. The caps are large, fleshy (up to 20 cm in diameter). They can be completely white, but there are also pleasant coffee with milk colors. If the mushroom is completely white, then it is young and fresh. The hat should be smooth on top and covered with bridged plates below.

The leg of a real white mountain mushroom is dense, but short, if you take into account the size of the cap, it is only 3-8 cm. Closer to the cap, there may be villi on it. Flour plaque is sometimes observed. The leg is thickened from below.

The pulp of porcini mushrooms is also white, sometimes creamy. The smell is pleasant. It is described as mealy. Mature mushrooms can have a slightly bitter taste and are best used for drying. But in young mushrooms, taste is more appreciated, and more useful substances are preserved in them. One of them is the antibiotic clithocybin, which is harmful to tubercle bacillus.

The mushroom can be confused with several types of others. A smoky talker looks like him. It is often found in the Crimean forests and is slightly inferior to mountain white in taste. It is more dangerous to meet a poisonous gall mushroom. If there is a whole clearing of whites, then you need to make sure if this is not a "witch" "ring".

Crimean white mushroom is a welcome guest in every kitchen. It can be consumed stewed, salted, fried, baked or pickled. He is able to decorate and complement any dish with fried chicken, potatoes, buckwheat porridge. You can't list all of them.

But mountain mushrooms cannot be stored for long. Immediately after collection, it is better to rinse them in cold water and leave them in salted water for half an hour. After cleaning from forest soil and leaves, the mushrooms must be kept in the refrigerator. No more than two days.

Mice or (rowing gray)

There are several types of rows that can be eaten. But they are rather difficult to distinguish from inedible ones. Mice are more often found in coniferous and mixed forests, in moss or on sandy soil. Rows can grow singly or in groups.

In Crimea, they are met at the beginning or in the middle of autumn. Experienced mushroom pickers go after them specifically to the forests near the village of Kolchugino or to the area of \u200b\u200bthe Crimean Astrophysical Laboratory.

The caps of young mice (5-10 cm) have a conical shape with curled edges. In mature rows, it is flat, fleshy, with irregularities. The edges are unrolled, there are small cracks on them. A small tubercle protrudes in the center. The plates in it are rare and widely spaced. The color of the cap is gray (light to dark). After the rain, it looks slimy and becomes slightly sticky, which is why leaves and small lumps of earth stick to it, and it becomes difficult to notice it.

The leg of the row is dense, long (up to 12 mm), thickened at the base. In mature rows, it becomes hollow inside. The color of the leg is pale yellow or grayish below. A plaque is visible near the cap. The pulp of the mushroom has a dense, but fragile structure with a faint powdery odor.

Mice can be salted, boiled, pickled. After boiling, they are preferred to fry and serve as a tasty addition to main courses. Although they are very tasty in soups, casseroles, salads, sauces.

Before cooking, they need to be sorted out, removing wormy mushrooms, dirt and needles. It is then advisable to soak for two hours in salted water with the addition of citric acid. If the mushrooms have a strong aroma, you can add bay leaves or a couple of black peppercorns to repel it into the water.

Chanterelles

Chanterelles or Cockerels

Another name is cockerels. The lands of the Simferopol region are rich in them. There are many of them near the village of Mramornoye. Also mushroom pickers go to the forests of the Belogorsk, Kirov, Bakhchisarai districts.

Chanterelles grow in numerous groups in sunny places, in meadows or near clearings. They are also found in moss, among birches, pines, and firs. Appear from the beginning of June. You can collect it all summer before the first autumn cold weather.

A distinctive feature of the structure: the fungus does not have a pronounced transition from the stem to the cap. Homogeneous color: yellow (shades vary from light to dark, almost orange).

The hat has an irregular shape with wavy unfolded edges that form a depression in the center. But its surface is absolutely smooth. The leg is lent from top to bottom, about 5 cm long. The pulp is fleshy, dense, with a slightly sour taste. When pressed, it becomes reddish. The smell is weak.

It must be distinguished from a false chanterelle, in which the cap has no bends and resembles small funnels. In addition, their color is always orange, closer to red. The yellow hair man also looks like a chanterelle. It is a yellow edible mushroom. It has a fleshy cap and a thicker white stem.

Chanterelles are very beneficial to health. They help get rid of helminths, have a beneficial effect on liver cells (in the composition of mushrooms - ergosterol), are a source of vitamins. Increase the body's resistance to infections.

Chanterelles are easy to transport, they do not break when carried. You can cook in any form. True, when fried, they somewhat lose their taste. It goes well with other mushrooms, such as porcini and boletus mushrooms.

Autumn mushrooms in Crimea

In young honey agarics, the hat is concave inward, with growth it opens and becomes flat (size from 2 to 15 cm). The legs are long - up to 10 cm. The color of the caps and legs is the same - honey, but they have dark flaky scales, which is why honey mushrooms look brownish and slightly fluffy. There is a filmy ring under the cap.

False poisonous mushrooms have a gray-yellow color. The cap is whitish at the edges, there are no scales on it. The pulp is light yellow with a bitter taste and smell of earth. The spore powder is brown; in the autumn mushroom it is white.

You can cook honey mushrooms in different ways. It is better to cook peeled mushrooms in salted water for about five minutes. Be sure to then throw them into a colander and let the water drain. Before serving, they are chopped, poured with sour cream or sprinkled with green onions. For salting, they have been boiling for 20 minutes, after having washed and cleaned from dirt. After cooking, put in a glass container, add bay leaf, pepper, onion and dill there. It is good to lay mushrooms and additives in layers, one on top of the other.

Ordinary butterflies

They are widespread everywhere, but there are especially many of them in the Belogorodsky region of Crimea, in the village of Zelenogorskoye, as well as in Strogonovka and on the Ai-Petri plateau. Growing season: June - end of October. They love bright glades and edges. Found in meadows. Insects like to eat oil, so in summer mushrooms are often simply eaten by them. But by the fall, the situation will return to normal.

It is very difficult to confuse boletus with other mushrooms. Their name speaks for itself. Fleshy juicy caps seem to be smeared with oil: they are slippery and slimy, brown or light brown in color. In mature boletus, the caps open, acquiring the shape of the hemispheres. The older the mushroom, the higher the edges. The peel is easy to separate from the pulp. Under the cap there is a tubular layer with small yellow pores.

The legs are lighter than the cap, thin, up to 10 cm long. A white ring is clearly visible on a mature mushroom.

The oil cannot be stored for a long time, so after collecting it must be quickly cooked. Before cooking (frying, boiling, canning), you need to remove the thick skin from them and sort through them. All wormy mushrooms are thrown out. Then they are soaked for an hour in water with salt and completely cleaned of dirt.

Before marinating, they are boiled for 15-20 minutes. During cooking, you can add a little onion to the water, this will add spice to the future dish. Next, they must be thrown into a colander and dried a little. Pickled in any way.

Boiled butter boiled in water (cooking time - 5 minutes), dried and put in small portions in plastic bags is frozen. After thawing, the boletus is stored for a very short time, so only the required amount of mushrooms should be taken out of the freezer.

Mushrooms

Mushrooms come across mushroom pickers in mixed forests in the summer. Rarely found in the foothill and mountainous regions of the Crimea. The main harvesting season is in July and September. Active growth begins after heavy rains.

There is no real mushroom in Crimea, but oak, pepper and dry mushrooms grow. Pepper milk can be distinguished by its funnel-shaped white cap with grayish spots. On its narrow plates, drops of milky juice are noticeable, which tastes very bitter. The leg is short, lent from below. You can eat the mushroom after repeated soaking.

The cap of a dry weight is also white, but with brown spots. The plates have a bluish color.
Bitter juice does not emerge after breaking. The mushroom is ideal for salting and pickling (after presoaking).

In the mountainous part of the Crimea, oak mushrooms come across. These reddish lamellar mushrooms grow in deciduous forests. Brown stripes are easily distinguishable on their caps. Legs with yellow pits lose their density with growth. Suitable for pickling, frying, boiling.

Ryzhiki

Appear in forests from July. They love shade and cool places under trees. They grow in large groups. In Crimea, their recognized place is Rybachye; they are also often found in the forests of the southern coast of Crimea.

Orange hats grow up to 12 cm in diameter. Below are reddish plates, which turn green when pressed. the skin on them is a little sticky. The hollow legs, up to 2 cm thick, have dimples. The flesh of the saffron milk caps is firm, sweet and with a fruity aroma.

Ryzhiki can be cooked in any way. They are salted very quickly: delicious salted mushrooms are obtained within two hours. The main thing is to add more spices.

Raincoats

Raincoat

Raincoats are mushrooms that cannot be poisoned. But collecting them, you still need to check their pulp: in a real raincoat, it is always white. In Crimea, giant and pear-shaped raincoats are common. In the first, the fruit body is round and white, but over time it becomes yellowish. It can reach a height of 34 cm.

The fruiting body of the pear-shaped slicker is very pear-shaped in shape. The skin is rough with small tubercles. Raincoats grow in the foothills, choosing rotten wood for themselves.

Only young mushrooms are suitable for food. They are dried or fried. They also make a delicious mushroom soup. In terms of nutrient content, they can be compared with whites.

Hiking in Crimea

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With long lingering rains, the mushroom season comes to Crimea. Connoisseurs of "quiet hunting" who are not afraid of bad weather get out into the woods and return with a reward in the form of mice, mushrooms, honey agarics, boletus and chanterelles.

Where to pick mushrooms in Crimea

Connoisseurs of "quiet hunting" often go to the Crimean mountains. Here, at altitudes of 300-700 meters, you can collect notable prey. They are rich in mushrooms and yayly - flat tops of mountain ranges. Many mushroom pickers have heard a lot about the Ai-Petri yayla. In addition, forests in Luchisty and the region of Mount Demerdzhi are considered good mushroom places.

You can also find mushroom spots near Sevastopol, where the forest stretches towards Bakhchisarai.

In the eastern part of the peninsula, mushrooms can be collected in forests from Feodosia to the Old Crimea. The steppe zone is also rich in mushrooms - you can look for them in the Sasyk and Donuzlav estuaries.

According to Simferopol mushroom pickers, most of all mice grow in the forest in the village of Kolchugino and in the area of \u200b\u200bthe Crimean Astrophysical Observatory, butterflies - in Zelenogorsk and Stroganovka, mushrooms - near Rybachy, chanterelles can be found in Mramornoye.

What mushrooms can be found in Crimea

Ryzhiki in Crimea

The time for mushrooms in Crimea usually comes in Indian summer. They grow in forests until mid-October. Ginger loves shady places under pines and spruces, longitudinal grooves, pits and ravines. It is very easy to recognize him.

The mushroom can be cooked in every possible way. In any case, it will turn out to be very tasty. In Europe, it is generally referred to as a delicacy. It is very nutritious, yet easy to digest.

Chanterelles in Crimea

The pulp tastes sour and smells a little of dried fruit or roots, and when pressed slightly turns red.

The most interesting thing is that worms and insect larvae do not start in chanterelles. Chanterelles grow in families, in open areas in grass or moss.

Chanterelles can be found both in mixed and coniferous forests, as well as in birch forests. Their favorite places are in the shade of trees, but in wet weather they grow beautifully in open glades. Like many mushrooms, chanterelles grow in families or groups.

Honey mushrooms in Crimea

In a wet and warm autumn, honey agarics are collected in the Crimean forests, orchards and vegetable gardens, literally in buckets.

The mushroom cap is usually 3-10 centimeters in diameter, and the stem is very long and often reaches 15 or even 20 centimeters.

The mushroom cap is 3-10 centimeters in diameter, and the leg is very long and often reaches 15 or even 20 centimeters. The cap is grayish-yellowish above with dark scales, the cap is lamellar below, white.

The mushroom often grows in groups on stumps, hence its name. Loves fallen trees, sometimes grows in the foundations of the living.

Mountain white mushroom in Crimea

It grows on soil in meadow steppe on yayls and in eastern Crimea, less often in clearings of deciduous forests, among shrubs in the mountainous part of Crimea and foothills. In favorable years, it bears fruit locally in large quantities, forms "witch circles". Forms fruiting bodies in April, May - June, July, August - September.

Nice edible mushroom. Consumed freshly, dried, preserved.

In appearance, the adult fruit bodies resemble the edible white podgruzda (Russula delica), which grows only in forests. The cap is fleshy, convex or funnel-shaped, cream-white, with cracking edges. The flesh is thick and firm, white or creamy. The plates are frequent, white or cream colored. The leg is chunky, short, covered with white hair.

Crimean mushroom pickers love this mushroom very much. In terms of nutritional value and taste, it can be attributed to the second category. In some years, the giant talker appears very early, there is information about fruiting in February.

The giant talker produces the antibiotic clitocybin, which is active against tubercle bacillus. Other types of talkers differ significantly from the white mountain mushroom and are not very popular among the Crimeans.

Raincoats in Crimea

This mushroom belongs to the champignon family. In Crimea, it can be found in deciduous forests. The raincoat is of three types: prickly (the surface is covered with soft small spines), pear-shaped (similar to a pear, covered with a rough thin-lumpy skin) and a giant raincoat - can grow up to 34 centimeters high.

In a number of Western European countries, raincoat mushrooms are considered a delicacy.

Most types of raincoats are edible, but there are also inedible ones that can be easily poisoned if you don't have basic knowledge. There are several main signs that a mushroom is edible. The most important of these is the presence of white flesh without any shades, it must be dense and firm. Another important sign is that the inner flesh of the mushroom must be uniform in consistency. Raincoats differ from ordinary mushrooms in that they do not have a long stem, plate, cap, and the like.

Butterlets in Crimea

Butterlets. The diameter of the cap of this mushroom can range from 3 to 14 centimeters. It initially has a hemispherical, and then just a round shape. The skin color is brown and can take on a variety of shades. The leg is 3 to 11 centimeters long.

If you love these mushrooms, then be sure to go to the Ai-Petri plateau. This is a real Mecca for all connoisseurs of butter oil.

The fungus grows in forests and prefers bright places such as clearings and forest edges. It can sometimes be found in a meadow under a tree. In the Crimea, boletus often grow around stones. In the summer, at the beginning of the season, most of the mushrooms are eaten by insects. But closer to autumn, the situation is improving.

Row gray (mice) in Crimea

The row is gray (mice). The hat is usually 4 to 12 centimeters in diameter, round-conical, gray. The leg is very long - from 8 to 12 centimeters, but at the same time it is often submerged in moss. In most cases, the mushrooms are very small. But there are also real giants

Perhaps the most popular mushroom in Crimea.

The hat is usually 4 to 12 centimeters in diameter, round-conical, gray. The leg is very long - from 8 to 12 centimeters, but at the same time it is often submerged in moss. In most cases, the mushrooms are very small. But there are also real giants.

The mushroom grows from mid-September to November. It is harvested in coniferous and mixed forests. Mice can be found in older pines, on sandy soil, in moss, and under fallen leaves and needles.

Many people consider the gray ryadovka a very tasty mushroom. You can cook in all possible ways.

Mushroom pickers have their own ethics of behavior, consisting of simple, but very useful rules.

For example, you do not need to kick mushrooms that are not of interest to you. Maybe someone else will rip them off.

For mushrooms, a basket of twigs is best suited, since plastic bags do not allow air to pass through and, as a result, your harvested "crop" may not live up to the house.

You cannot break the legs of the mushroom together with the mycelium, as well as tear the moss. Under the sun's rays, the open mycelium will dry out and die.

The most favorable conditions for the appearance of mushrooms is warm rain. That is, if there was a light rain in the evening, then in the morning you can safely go on a quiet hunt.

Attention, the most important rule! If you're not sure, don't take the mushroom. At any slightest suspicion, it is better to just leave him in the forest. After all, life is much more important than the "harvest".

Earlier on the topic Mushrooms:

September and October in Crimea this time were sunny and clear. Rare rains only had time to beat down the dust. The ground was dry and cracked - the usual Crimean autumn "summer".

Avid Crimean mushroom pickers complain about the season - this time they rarely managed to feast on white and delicious chanterelles - maybe we'll go after them next year!

But the late autumn weeks, which passed surrounded by clouds and lingering rains, presented us with a whole mushroom menu: different types of champignons, umbrella mushrooms, russula ...

In social networks, they still boast of pictures with butter, but because of the cold snap, their days are numbered, but mushrooms, wet fur and mice calmly tolerate and even love low temperatures, and in a good year they can generally be collected in winter under the snow. So we take a sharp "gun", the largest basket - and go hunting!

We go to mokruha

What do mushrooms look like? The hat and the leg are definitely them! But if you are interested in exactly edible mushrooms, take a close look at these photos.

Mokruhi. These mushrooms look a bit like a butter dish. Only in wet fish there are plates under the cap, and not tubules, like in oil.

Mice, otherwise they are called gray or earthy rows.

Anise talker - a beautiful and unusual mushroom of green color, with dense pulp and a pronounced aniseed smell. This smell persists during cooking.

One-barrels. They grow in open areas - in the steppe, in forest glades and forest edges, for this they are often called steppe chanterelles, another name for this mushroom is bear's ear.

Ryzhik - the most valuable autumn mushroom - a mushroom of the highest category.

There are other edible rows - greenfinch, purple ryadovka, bluefoot.

Rows are found in deciduous forest, in pine forests and on yayls - flat tops of many Crimean mountains of the Main ridge - on Chatyrdag, Karabi, Dolgorukovskaya.

Talkers and honey agarics also hide in a deciduous forest in the mountains and foothills throughout the Mountainous Crimea from Sevastopol to Feodosia, but you need to go to the pine forest to find butter, wet mushrooms, mushrooms and mice. The stony woodlands and pine forests of the South Coast can also please the mushroom picker. It is warmer here, and you can hunt for one-legged prey until mid-winter.

STAY UP TO DATE

First we went for mushrooms, and then they followed us

Experienced mushroom pickers never take mushrooms that cause them doubts. But inedible mushrooms are not as scary as they might seem. They may not be poisonous, but simply tasteless - tough or smelly.

Some cause indigestion. But poisonous mushrooms are already much more dangerous.

Sometimes one mushroom in a large basket is enough to cause serious poisoning for an entire family, and the wicked of these mushrooms is the pale toadstool.

Its strong poison is not destroyed by any means of processing, but the main problem is that the signs of poisoning appear too late - the next day, when the irreversible destruction of internal organs begins and no measures to remove the poison from the body any longer help. The white fly agaric looks like a toadstool. It is a little lighter, but also very poisonous. If you have a good sense of smell, you can sniff a questionable mushroom. And the pale toadstool, and the white fly agaric, and many other poisonous mushrooms have an unpleasant specific smell, not similar to the mushroom one.

All collected mushrooms must be carefully examined at home to make sure that no incomprehensible one is hiding among friends. It is better to start up only young mushrooms, without stains and mold. Too wormy mushrooms are also not worth eating. For more confidence, it is better to lightly boil all the harvested mushrooms before cooking and drain the broth, at least if you decide to stew, fry or cook soup.

It is better not to heat only mushrooms, well-recognized mushrooms, when salting, so that they do not lose their wonderful "crunch".

Recipe "KP"

Single barrels stewed in sour cream or cream

Sort out the mushrooms, peel off leaves, lumps of soil, put in a saucepan with water and let stand for half an hour, stirring occasionally. After such soaking, adhering grains of sand and earth residues are more easily washed off from the mushrooms and remain at the bottom of the pan, and then do not creak on the teeth. Take out the mushrooms, drain the water with the settled debris, pour clean and put on fire. Do not cover the pot with a lid, otherwise you will not notice how it boils away. After boiling, let it boil for a couple of minutes and drain through a colander. If the mushrooms are small, you can cook them whole, if large, cut into pieces when slightly cooled. Now take an onion, peel and cut into half rings. In a preheated frying pan, melt the butter and bring the onion until golden brown, add the mushrooms, fry for 5-7 minutes over medium heat, add sour cream or cream, salt, a little pepper, bring to a boil, remove from heat and leave under the lid for 20 minutes.

Money

If you want to try a mushroom dish made from wild mushrooms, but there is absolutely no time. you will have to trust the sellers in the market. Today you can buy boletus, mice, mushrooms, one-barrels and rows at a price from 150 to 250 rubles per kilo.

When buying, you need to check the documents for the products, carefully examine the mushrooms so that they are fresh. If you are buying mushrooms in a spontaneous market, carefully weigh how much you are willing to take the risk. As they say, it is better not to eat a kilogram of mushrooms than to eat one pale toadstool.