What mushrooms are there in the autumn forest? Tips for mushroom pickers for the autumn mushroom season. What edible mushrooms grow in the fall, at the beginning and end of November: photos, list, names

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 so happened 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 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 copies are placed on small area, however, 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 quite in 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 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

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 bundle they meet diverse different shapes hats

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 ashen. It darkens a little when 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.

Autumn brings many different mushrooms. They can be collected from late August to November. They are stored better than, for example, summer ones. Among them there are a lot of tasty ones, suitable for various culinary purposes. We invite you to get acquainted with the most common of them.

Let's begin our acquaintance with a representative of the mushroom kingdom, which is popularly known as the “king of mushrooms”, since it is considered the most valuable in nutritional and taste qualities. It is also called boletus.

It is easy to recognize - by its large convex cap 7-30 cm in diameter, which can be from brown to white. The older the mushroom, the darker it is. In high humidity it looks as if it is covered with mucus. In normal times, its surface is matte or shiny.
The stem of porcini mushrooms usually looks massive. It can reach a height of 7 to 27 cm and a thickness of 7 cm. Its shape resembles a barrel or a mace. As the mushroom matures, the stem changes somewhat in appearance and can take on a cylindrical shape with a thickened bottom. It is painted either to match the cap, only slightly lighter, or in brown, reddish tones. May be completely white. It is completely or partially covered by a mesh.

The flesh of young representatives is white. In older ones it becomes yellow. It is juicy, meaty, soft in taste. Retains color when cut. Its smell and taste are weakly expressed and clearly appear only during the cooking process.

The white tubular layer consists of tubes 1-4 cm in diameter. With age they turn yellow and green.

Porcini is a mycorrhiza-former. It grows adjacent to various trees, but prefers conifers most of all. Grows in forests rich in moss and lichen. It is cosmopolitan, meaning it is represented on all continents except Australia.

Its fruiting period is from mid-June to October.

It is a universal mushroom, that is, it is suitable for eating fresh and for all types of processing - frying, boiling, pickling, pickling, drying.

Did you know? Bamboo is recognized as the fastest growing plant in the world - on average, it adds 20 cm per day. However, it was overtaken by the Veselka mushroom in this indicator. Its growth rate is 0.5 cm per minute. Thus, in 10 minutes he gains 5 cm in height.

Another very famous mushroom among consumers is oyster mushroom. It is characterized by its large size. Its cap grows from 5 to 15 cm in transverse size; record holders have been seen with a 30-centimeter fruiting body. It can be shaped like an ear, a shell, or simply round. The caps of young representatives are convex, while those of mature ones are flat or wide-funnel-shaped. Their surface is smooth and glossy. As the mushroom grows, not only the shape but also the color of the cap changes - it goes from dark gray to light gray, sometimes with a purple tint.

The leg of the oyster mushroom is small, often so small that it is not visible. It can be curved, in the shape of a cylinder, tapering downwards. Her color is white.

The pulp is also white, soft, juicy, pleasant to taste, and practically odorless. In mature mushrooms, it becomes tough and has fibers.

Oyster mushroom is a saprophyte, that is, it grows by destroying dead or weakened wood. It grows mainly in groups, multi-tiered “stacks” of several fruiting bodies. Single specimens are rarely found.

Oyster mushroom is very valuable for cooking because it contains a large amount of protein and amino acids, almost as much as in meat and dairy products. Moreover, the proteins contained in it are well absorbed by the human body. Only young specimens are suitable for food. They are used for preparing boiled dishes, for salting and pickling.

Did you know? In nature there are carnivorous mushrooms. They feed on nematodes, amoebas and springtails. They have special growths with which they catch insects. Oyster mushrooms, in particular, are carnivores.

A mushroom from the Russula family. His hat is large - from 5 to 20 cm in diameter. The shape is initially flat and slightly convex. At maturity, its edges curl, and the whole thing takes on the shape of a funnel. The surface of the fruiting body is covered with milky or light yellow mucus.

The hat is placed on a small stem 3-7 cm long. Its transverse size is 2-5 cm. It grows in the shape of a cylinder and is hollow inside. The color matches the cap - white or yellow.

The flesh of the milk mushroom is white. She's fragile. Its smell is pungent, reminiscent of fruit.

The milk mushroom belongs to the lamellar mushrooms. His plates are arranged frequently. They are wide, painted in yellow and cream shades.

The fungus is found in deciduous and mixed forests Russia, Belarus, the Volga region and Siberia from mid-summer to September. It is classified as conditionally edible. Salt it after getting rid of the bitterness by soaking it for 24 hours.

The hedgehog has several edible and conditionally edible species. The most commonly found is the yellow hedgehog, and the most delicious is the combed hedgehog. The first has a large cap - up to 15 cm in diameter, orange or red. In youth it has a convex shape, and later becomes flat. On the inside, like almost all hedgehogs, spines grow.

The stem of the mushroom looks like a yellow cylinder. She is not tall, about 2-8 cm.

The pulp is brittle and yellow in color. It has a fruity taste, but only in young representatives. In old people it is hard and bitter.

The mushroom is found in Eurasia and North America from the first month of summer until mid-autumn. Can grow until the first frost.

Both the cap and the leg are eaten fried, boiled and salted, but after pre-treatment in the form of soaking to remove the bitterness.

The combed hedgehog is much less common than the yellow one. However, it is interesting due to its unique taste, similar to crab or shrimp meat, and appearance. It consists only of a fruiting body in the form of several flowing combs of light colors, growing on tree trunks and in wood cracks. The mushroom is found in Crimea, on Far East and in China from late summer to October.

Important! The fruiting bodies of mushrooms tend to accumulate harmful substances, located in the environment. Therefore, in cooking you should use only those specimens that are collected in environmentally friendly areas.

This is one of the varieties of champignon. The mushroom is so named because mature age it looks like an open umbrella. However, immediately after appearance, its cap is spherical or egg-shaped. Painted beige, light brown, covered with scales.

The leg is tall - from 10 to 25 cm and thin - 1-2 cm in diameter, with a smooth surface. Empty inside.

The pulp is tender, with a strong odor. Completely white in color, but when broken or cut it turns orange.

The plates also change color when pressed - from white to orange-red. Their width is about one and a half centimeters. They are located frequently.

The blushing umbrella is a saprotroph. Comes across open areas in forests, parks, steppes, meadows. Its habitats are Europe, Asia, Northern and South America. Prefers to grow in groups, rarely seen alone. Grows from July to early November.

Only the caps are eaten, since the legs are very tough. They are eaten fresh and used for drying.

The chestnut mushroom is similar to the white mushroom, but it has a brown, hollow stem. The hat has different shapes - from convex to completely flat. Its dimensions are small - 3-8 cm. Its color is chestnut. The surface of young representatives is velvety, mature ones are smooth.

The leg is in the form of a cylinder, 4-8 cm high and 1-3 cm thick. In some specimens it thickens towards the base. In youth it is solid, then becomes hollow. Its color is in harmony with the color of the hat, maybe a couple of shades lighter.

The pulp is white. It remains the same even after a cut or break. The smell and taste are not particularly pronounced. The taste is dominated by notes of hazelnut.

This is a tubular mushroom. The tubes under the cap are short, up to 0.8 cm long, and white. They turn yellow with age.

Habitat: deciduous and mixed forests of northern regions with temperate climate. The fruiting period is from July to October.

Chestnut mushroom is used mainly for drying, since it can become bitter when cooked.

The goat mushroom has several additional names - rusty moss mushroom, moss mushroom. Representative of the tubular species. His hat is from 3 to 12 cm in diameter. The shape is in the form of a convex pillow. In old age - in the form of a plate. When there is high humidity, it becomes covered with mucus. The color is red, yellow-brown, ocher.

The leg is low, 4-10 cm in length, cylindrical, solid. The color matches the cap. Its bottom is yellow.

The pulp is dense, rubber-like when old, and light yellow in color. When cut, the color changes slightly to reddish or pinkish. The smell and taste of fresh mushrooms are almost invisible.

The habitat is conifers of northern regions with a temperate climate in Europe, the Caucasus, the Urals, Siberia, and the Far East. The kid mycorrhizes with pine. It can grow in groups or singly from late summer to early autumn.

Cooks prepare the kid fresh. It is also suitable for pickling and salting.

The chanterelle has a cap-peduncle fruiting body in the form of a funnel of irregular shape, yellow, orange flowers. Such appearance makes the chanterelle unlike any other mushroom. The cap reaches 3-14 cm in diameter. The stem grows 3-10 cm in height. It thickens from bottom to top.

Its flesh is white or yellow. The cut often turns blue or red. Its taste is sour, its smell is weak, reminiscent of the aroma of fruit mixed with roots.

Hymenophore folded. The folds are wavy.

Chanterelle mainly grows on soil, but can also grow on moss. Forms mycorrhiza with many deciduous and coniferous trees. It grows only in groups. It has two fruiting periods. The first begins in June, the second lasts from August to October.

Chanterelle is a universal mushroom and can be consumed in any form.

Important!All types of chanterelles are edible. However, some are inedible and poisonous mushrooms They disguise themselves as it and can cause harm to human health. These include, for example, poisonous omphalot or inedible false fox. Therefore, it is important to have information on how to distinguish common chanterelles from their counterparts.

The oiler is so named because its cap is covered with an oily, slippery layer. In the common oiler it can be large and reach 14 cm. It is hemispherical in shape. Over time, the shape changes and can become flat, convex, and pillow-like. The color comes in dark shades of brown and brown.

The cap is located on a low stem from 3 to 11 cm in length. Its color is white. It has a white ring on it, which turns brown with age.

The pulp is juicy, white or light yellow, red at the base.

The tubular layer passes to the stalk. Its color is yellow.

The oiler is found in coniferous and mixed forests of the Northern Hemisphere and subtropics, in well-lit areas. It forms mycorrhiza with conifers. Appears en masse in September. Fruiting lasts until the end of October.

The butter dish is very popular in cooking. It is actively used for preparing soups, sauces, and side dishes. It is tasty if you fry it, marinate it, or pickle it. Suitable for drying.

A mushroom that is most often found in moss, which is why it got its name. It has many species, most of which are edible. Mushroom pickers love him for great taste and minor worminess. The most delicious are green, variegated, red, and Polish varieties. The boletus has an external resemblance to the boletus. However, their hats are different.

The green flywheel has a hemispherical cap, 3-10 cm in diameter. Over time, it straightens and becomes convex-spread with a drooping edge. It is brown in color. Its surface is dry and matte.

The leg grows 5-10 cm in length, sometimes up to 12 cm. Its thickness is from 1 to 3 cm. It is dense, rusty-brown in color, sometimes covered with a not very expressive mesh.

The pulp is white. It has a pleasant aroma and taste.

Likes to grow in forests with conifers and deciduous trees of Eurasia, North America, Australia. The fruiting period is long - from June to November.

Green moss mushroom is a mushroom with good taste. For example, in Germany it is valued more than porcini mushroom. Moss mushrooms are eaten fresh, stewed, fried, salted and pickled. They dry it in reserve.

A cap mushroom with a cap covered with mucus, 5-12 cm in diameter and a large stalk with a mucus ring up to 12 cm long. The cap is colored purple, pink, violet with gray and brown tones. It has the shape of a hemisphere and then a plate. Leg - yellow, light yellow, purple. The pulp is white. The plates are sparse, descend onto the stem, and are painted in light colors. The smell and taste are not very pronounced. The taste is somewhat sweet.

The growing area is conifers of the Northern Hemisphere. The most common varieties are spruce, pine, spotted, and pink. Fruiting time is summer-autumn. Grows in groups.

Culinary specialists boil and salt mokrukha. Also used for canning and pickling after 15 minutes of cooking. Before cooking, it must be cleaned of skin and mucus. During heat treatment, the mushroom may darken.

By the end of fruiting, the convex cap of the autumn honey mushroom becomes flat, and its edges become wavy. Its surface has various shades of brown, green and is covered with light scales. The center is slightly darker than the edges. The size of the cap reaches 3-10 cm in diameter.

The leg of the honey mushroom is light brown, 8-10 cm long and 1-2 cm thick, completely covered with scales.

The pulp is dense, and in old mushrooms it is thin with a good, appetizing aroma and taste. The color is white.

Under the cap there are rare plates. They are painted in light colors and may have dark spots.

Various sources classify honey fungus as edible or conditionally edible specimens. It must be cooked, as raw or undercooked it can cause digestive upsets. Autumn honey fungus is suitable for boiling, frying, salting, drying, pickling.

There are several types of boletus. All of them are edible and have differences in external characteristics, but similar in taste. As the name implies, the fungus mycorrhizes with birch.

The common boletus can have a cap, the color of which varies from light gray to dark brown. It is large - up to 15 cm in diameter, similar in shape to a hemisphere, but over time it becomes similar to a pillow. When humidity is high, a mucous layer appears on its surface.

The hat is placed on a thick long stem - 15 cm in length and 3 cm in diameter. It has the shape of a cylinder, slightly expanding at the bottom. Its surface is strewn with dark scales.

The pulp is white. When broken or cut, the color usually does not change. Possesses good taste and a delicious, persistent aroma.

The tubular layer is formed by long tubes of a dirty color.

The boletus has a long fruiting period, which begins in early summer and ends in late autumn. Comes in mixed and deciduous forests Eurasia, North and South America.

The mushroom is suitable for boiling, frying, pickling and drying. For older specimens, it is recommended to cut off the tubular layer.

This is the name of several types of mushrooms that most often grow next to aspen. Their main feature is the orange, red color of the cap and the blueness of the flesh when cut. All types of boletus can be eaten.

Let's take a closer look at the most common species - red, popularly known as redhead, krasyuk or krasik. His hat grows up to 15 cm in circumference. At first it appears in the shape of a hemisphere, then it becomes like a pillow. The surface is velvety, painted in various shades of red.

The leg is quite high: from 5 to 15 cm, fleshy and thick - up to 5 cm in diameter. It is colored light gray and covered with scales.

The pulp is dense, but softens as the mushroom matures.

Under the cap there are white tubes 1-3 cm long.

Boletuses are very frequent neighbors deciduous trees in the forests of Eurasia. They appear in June and finish bearing fruit in October. These mushrooms are characterized by three phases of fruiting. In autumn it is most widespread and protracted.

Boletus is considered one of the most delicious mushrooms and is often placed in second place in nutritional value after the white “king of mushrooms”. Culinary experts consider it universal.

Ryzhiki are loved by mushroom pickers and are highly valued by chefs. Some species are used to make delicacy dishes. These mushrooms are eaten fresh, pickled and salted.

They are easy to recognize - they have a bright, red-colored hat. In the true saffron milk cap it is large - from 4 to 18 cm in diameter. At birth it is convex, but over time it straightens out and forms a funnel. The edges gradually curl up. The surface is smooth and shiny.

The leg is small in size - 3-7 cm in length and 1.5-2 cm in thickness. Most often it is the same color as the cap, sometimes painted in lighter colors. It is shaped like a cylinder, which is narrowed at the bottom.

The pulp is dense in consistency, yellow-orange in color.

The lamellar layer consists of frequent orange-red plates.

Saffron milk caps are inhabitants of coniferous forests. Found from July to October. Fruiting peaks occur in July and September.

This common name For lamellar mushrooms with hats different colors in the form of hemispheres, with fibrous or scaly skin, which most often grow in rows. One of the most delicious types is Mongolian. The transverse size of its cap is 6-20 cm. After its appearance, it is hemispherical or ovoid, by the end of its life it is spread out, convex, with edges curved downwards. The cap is covered with white skin.

The stalk grows in the center and reaches a length of 4-10 cm. As the mushroom grows, the color of the stalk changes from white to gray or yellowish-dirty.

The pulp is white, very tasty and fragrant.

This mushroom comes into Central Asia, Mongolia and China.

In the conifers of the Russian regions, the most common species are earthy, lilac-legged, matsutake, and giant. Rowers usually bear fruit from August to October.

Cooks pickle them, marinate them, and boil them.

Almost half of the mushrooms that are found under deciduous and coniferous trees in Eurasia, Australia, East Asia and America - these are russula. They appear en masse in August and September. They finish bearing fruit in October. These mushrooms are not very valuable in terms of taste, however, they are eagerly collected by mushroom pickers. The most delicious are those representatives whose caps are colored predominantly in green, blue, yellow tones and have as few red shades as possible.

One of the most delicious russulas is greenish or scaly. She has a large green cap in the shape of a hemisphere, covered with cracks. It reaches a diameter of 5 to 16 cm. The leg of this russula is low - 4-12 cm, white. The pulp is dense, white, sharp in taste. The plates are frequent, white or cream colored.

This representative of Russula can be eaten raw, dried, boiled, pickled, and salted.

Important! You need to be extremely careful not to confuse the edible greenish russula with the poisonous toadstool, because they are quite similar. The main difference is the leg. In russula it is erect, narrowed downward, and white. The pale toadstool has a tuber-shaped thickening at the bottom, a ring and light green or yellow streaks and veins. The toadstool also has a film under the fruiting body.

The forest champignon or sweet champignon has a small cap, reaching a diameter of 10 cm. When young, it grows in the shape of a bell or egg, when mature it becomes flat, prostrate, with a hump at the top. It is brown in color.

The stem of this mushroom is high - up to 11 cm, club-shaped. It grows up to one and a half centimeters in thickness. White when young, then turns grey. Young specimens have a ring on the stem, which later disappears.

The pulp is thin and light. Turns red when pressed. Pleasant in taste and smell.

The plates under the cap are often located. They are white and darken with age.

Champignon grows in groups in conifers. Mostly found near anthills. Fruits from August to September.

In cooking, forest champignon is used to prepare fried, boiled, salted, pickled dishes, and it is also dried.

Did you know? Today, the largest mushroom on Earth is considered to be the dark honey fungus, found in 2000. The area of ​​its mycelium is 880 hectares national park in Oregon (USA). The record holder is included in the Guinness Book of Records as the largest living organism on Earth.

In conclusion, we note that autumn is traditionally considered the mushroom season, so the choice of mushrooms during this period is very large. The height of the mushroom season usually occurs in the first autumn month. At this time, summer mushrooms are still leaving and boletus, milk mushrooms, saffron milk caps, chanterelles and other species appear. From October, fruiting begins to decline, but porcini mushrooms, aspen mushrooms, russula, boletus, and moss mushrooms are still found. Mushroom preparations made in given month, are stored longer than summer ones. In November there are oyster mushrooms, honey mushrooms, and rows of mushrooms. In a word, throughout the fall, lovers of “quiet hunting” can enjoy picking mushrooms.

Video: mushroom season, edible mushrooms

Was this article helpful?

Thank you for your opinion!

Write in the comments what questions you have not received an answer to, we will definitely respond!

135 once already
helped

Autumn is a great time for walking in the forest. The absence of intrusive insects that greatly annoy a person in summer months, natural riot of colors, Fresh air, make staying in the autumn forest especially pleasant. But the autumn forest can surprise you not only with clean air and bright colors; best time for quiet hunting for a wide variety of mushrooms. So what mushrooms can you pick in the fall?

Silent hunting in September

Without exaggeration, September can be called the most mushroom month per year. In September it is still quite warm, so summer types of mushrooms continue to grow actively:

• white;
• boletus;
• boletus;
• boletus and others.

But at the same time, the first mushrooms, characteristic only for the autumn season, begin to appear:

• autumn honey mushrooms;
• chanterelles;
• milk mushrooms;
• saffron milk caps.

In autumn, as in summer, the mushroom picker’s most desired trophy is the porcini mushroom. Boletus is very versatile in culinary terms; it can be:

• dry;
• fry;
• cook;
• marinate;
• salt.

Boletus can be perfectly stored frozen for several months. The amount of protein contained in porcini mushroom is comparable to amount of protein, which is contained in meat. It is most often possible to find boletus in mixed forests.

As for boletus, just like in August, September boletus continues to delight mushroom pickers with its abundance. Butterfly is a small yellow mushroom that grows mainly in pine forests and forest edges. Gourmets especially appreciate them when salted.

Boletus - noble mushroom, comparable in its taste and nutritional properties to boletus. It is distinguished by a bright red hat, thanks to which it is clearly visible against the background of forest grass. Depending on the species, it can grow in both coniferous and deciduous forests. Without exaggeration, soup made from boletus can be called an amazingly tasty dish.

Boletus is more often found in birch groves in summer. In September by amateurs mushroom hunting The boletuses growing in swamps are highly valued. They have a dark brown, sometimes completely black cap, for which they received the name “blackheads”. This type of boletus is characterized by its small size, dense structure and is almost never wormy.

In autumn, the average daily temperature is significantly lower than in summer, due to which wormy mushrooms come across much less frequently.

What mushrooms grow in October

In October, typical summer types of mushrooms begin to gradually lose their positions. If at the beginning of the month it is still possible quite successfully collect boletus mushrooms, boletuses and boletuses, then by the end of October these representatives of the mushroom family are less and less often seen in the baskets of mushroom pickers. When the temperature at night does not exceed 5 °C, and during the day the thermometer does not rise above 10 °C, the time of active growth begins autumn mushrooms.

October is the best time to collect autumn mushrooms. There are several varieties of these mushrooms:

• hemp;
• thick-legged;
• meadow;
• yellow-red;
• bulbous;
• dark.

Small honey mushrooms with round caps can be cut off together with the legs; if the caps of the honey mushrooms have opened, then the legs, as a rule, are not taken, since they cease to have nutritional value and are poorly absorbed by the body.

Chanterelles - these mushrooms are called so because of their color similarity to the famous forest animal. Chanterelles grow in groups along the edge of the forest, avoiding heavily shaded places. Chanterelle is a small fungus, with a cap diameter of about 5 centimeters and a short stalk. Very tasty when fried.

Chanterelles too used in medicine. An extract is made from them, which, according to medical experts, prevents the development of cancer.

Milk mushrooms are edible mushrooms that grow in large families in forest clearings. As a rule, they are found near birches. There are four types of milk mushrooms:

• ordinary;
• peppery;
• black;
• turning blue

The breast has a concave cap measuring 10 to 20 centimeters, which has shaggy edges and may be covered with mucus. In cooking it is used exclusively in salted form.

Saffron milk caps are notable for their orange-red cap color and pronounced resinous aroma. The size of the camelina cap sometimes reaches 18 centimeters, and the length of the leg is 8 centimeters. Grows in groups in mixed forests. Due to the high taste of saffron milk caps not subject to heat treatment and are consumed fresh or salted.

If the autumn is warm, October mushrooms can continue to grow until the last days of November.

Late autumn edible mushrooms

Many mushroom pickers are interested in the question of whether mushrooms grow after frost and where to look for them when the temperature drops below zero. There are several types of mushrooms that continue to grow with the onset of cold weather, these include:

• oyster mushrooms;
• greenfinches;
• rows;
• winter mushrooms.

Oyster mushroom is an inconspicuous gray-brown fungus that inexperienced mushroom pickers often mistake for toadstool. Oyster mushroom feels great at sub-zero temperatures and stops growing only with the onset of severe December cold. Main nutrient for oyster mushrooms is cellulose, so it can often be found on rotten stumps and rotten trees. Like honey mushrooms, oyster mushrooms grow in large, united families. From a culinary point of view, it has proven itself well in fried and pickled form.

Greenfinch is a typical representative of late autumn mushrooms. Received this name for green color of your body. The main places where greenfinch grows are mixed forests. Most often it grows in groups, although sometimes single specimens are found. Stops active growth only when it covers the forest ground dense layer snow.

Violet row is a medium-sized mushroom that grows in both deciduous and mixed forests. It differs from other mushrooms in the bright purple color of its cap, which becomes lighter as it grows. Eating violet rowan in its raw form can be extremely dangerous for humans, since it contains toxic substances. However, after heat treatment hazardous substances are neutralized, and the row can be eaten without fear.

Winter honey fungus - just like summer and autumn honey mushrooms, grows on old stumps and rotten trees. Main differences winter honey fungus from their counterparts growing in warmer seasons are:

• smaller size;
• velvety leg with no ring;
• darker color.

There have been cases where honey mushrooms continued to bear fruit in January and February, during winter thaws.

The main problem for inexperienced mushroom pickers is that when collecting honey mushrooms, you can often encounter false mushrooms, which look very similar to the real ones, but are completely inedible. Therefore, every mushroom picker should certainly know how edible honey mushrooms differ from false ones.

The difference between false honey mushrooms and real ones

The fact is that false honey mushrooms, just like real ones, grow in large families on trees in damp places, so it is quite possible that you collect edible mushrooms from one tree, and theirs grow on the next one poisonous doubles. It follows from this that you should never rush to collect mushrooms in a basket, you must carefully examine each individual growing group, and only after you are convinced of the authenticity of the mushrooms, you can start collecting them.

​

There are a number of signs by which false honey mushrooms can be recognized:

• In edible specimens the cap is rough, covered with dark dots, while in false specimens it is absolutely smooth.
• Genuine representatives have a white film under their hats; doubles do not have it.
• Unlike real mushrooms, the aroma inedible species extremely unpleasant.
• The color of the cap of poisonous individuals has brighter tones.
• The records Not edible mushrooms They are green or yellow in color; edible ones are beige.

Knowing these differences will help you always collect only edible honey mushrooms and protect you and your loved ones from poisoning.

A quiet hunt in the autumn forest lifts your spirits and improves your health, and a great addition to a good mood will be delicious dishes from autumn mushrooms.

The first serious autumn frosts, as a rule, discourage mushroom pickers from going into the forest with a basket. The season is closed! However, if frost is followed by a thaw, as happened this October, residents Leningrad region There is every chance, even in late autumn, to please yourself with a “quiet hunt” and diversify the menu.

A week without night frosts made us, who temporarily moved to a village near Luga, seriously think about resuming our favorite summer activity - mushroom picking. And what turned out to be a warm day with the sun shining in a completely un-autumn way from the cloudless sky literally forced us to follow our old mushroom paths. It cannot be said that there is any particular expectation of success, but what if?

Already the first steps through the forest brought confidence that our hopes were not in vain: among the abundance of frost-beaten and rain-soaked bittersweet There were mushrooms whose age was clearly less than a week, i.e. They grew after the frost. These were russula, and young fly agarics- here it was not their suitability for food that was important, but the very fact of the likelihood of the appearance of fruiting bodies on the mycelium after night frosts.

On the sandy hillocks there were abundant greenfinches(otherwise they are called brilliant greens, and if we speak in the language of science, this mushroom is called). Strong, wonderfully colored, whole families of them were located on the slopes. If the soil or white moss rises like a tubercle - look for green stuff. This mushroom grows most often in pine forests, less often mixed with pine forests, mainly in large groups. The cap of the greenback is first convex, then flat, often with a wavy, raised edge, sometimes cracking; dense, smooth or slightly covered with scales, yellowish-greenish, olive-brown in the middle. The pulp is well developed, dense, white or yellowish, pleasant taste, without much odor. Those who have eaten them claim that the mushroom is very tasty. Green vegetables are pickled, salted, and preserved. They complain, however, that there is too much sand in these mushrooms. However, there is a way to get rid of this problem by soaking the greens for a couple of hours in salt water, and then rinsing them thoroughly under running water. Let’s say right away that we didn’t start collecting greens because we had never tried them and at the time of our walk through the forest we weren’t even sure of their edibility. This evening, after chatting with neighbors, we found out that these mushrooms can not only be used as food, but they are also useful: firstly, they contain anticoagulants that prevent blood clotting, and also have a slight antimicrobial effect.

The ability to fight microbes differs and fox, which we also managed to find in the forest. There were quite a lot of chanterelles. They preferred to hide in the moss and, due to their relative youth, large sizes have not yet reached it. Finding a fox is always a joyful event, but in the slightly faded October forest its bright color was especially pleasant.

Closer to our most favorite places, in the summer, which delighted us with porcini mushrooms in abundance, we began to meet. They didn't look so great - most often they were limp from the previous rains with all the ensuing consequences. At the same time, they remained absolutely clean, since, apparently, there were no worms or mosquito larvae at this time of year.

However, I didn’t want to collect the soggy boletus. I wanted to find white ones, although it was already clear that they were unlikely to be in the same “good shape” as the summer or September ones.

White found. IN total 9 pieces. They looked pretty exhausted - apparently, emerging into the world after the frost was still difficult for them. The hat had a kind of shabby appearance, with incredible bumps and small pits, the biological meaning of which remained unclear. Somehow they weren’t particularly pleased with their cleanliness, because they were still somehow watery, and not at all as strong and vigorous as they should be.

In general, porcini mushrooms are something magical. We can only express our solidarity with the opinion of Igor Lebedinsky, who runs an entire website on the Internet dedicated to mushrooms, and literally said the following about white mushrooms: “You could write a novel about the porcini mushroom. Write, but not write: the porcini mushroom still won’t fit into the framework of the novel. Beautiful mushrooms a lot, but where else can you find a mushroom that makes you want to sit down and die peacefully, because nothing will be better? With white it's easy. You just need to find... The porcini mushroom is the antipode of the pale toadstool. The toadstool breathes aesthetics, the toadstool is impeccable in every detail... but for some reason it doesn’t please. (Although, of course, it’s clear why). White mushroom is a completely different matter. Not always correct, not very elegant, simple. Like Lenin".

Our autumn whites did not quite correspond to this generally very fair description. Dying near them would be unnecessary. But a certain autumn “decrepitness” did not affect their taste in any way, at least we did not notice. Summing up the results of the hike, we should say this: there are a lot of mushrooms in the forest both before frost and after the first frost, and as literature data show, they can be found even under the snow. Of course, these will not be white or even chanterelles, but representatives of the same Ryadovkov family, to which the green fox belongs. It's about about honey mushrooms. Here is a wonderful story told by one of the inquisitive mushroom pickers:

“It happened on January 6, 1995, when we gathered to celebrate Christmas in the Kukhmar tract, not far from Pereslavl-Zalessky. We are teachers who have been working together in a computer camp for several summer shifts. The preparation of the festive dinner was accompanied, as usual, by memories of the summer months spent together.

Eh, there would be some mushroom soup here too...
“What are we talking about,” I answered. - Let's do it!
- No, from dried mushrooms- this is not the same anymore. If only it were fresh.
- So, we’ll make it from fresh ones. Everyone present looked at me carefully...
- Maxim, don’t joke, don’t poison your soul. There is waist-deep snow in the forest!

It all ended with a grandiose bet on a bottle of cognac: if today, January 6th, I can pick mushrooms and cook soup - the cognac is mine, but if not, I lost. In the evening to festive table Fresh mushroom soup was served. I won the bet. It’s just that my programmer friends didn’t know about winter mushrooms, which are found here and are not at all that rare. Just look for them not on the ground, under the snow, but in the trees.

One of our most common winter mushrooms is Winter honey fungus (Flammulina velutipes Sing.). He belongs to the extensive Ryadovkov family ( Tricholomataceae). Many others belong to this family known species mushrooms - autumn (or real) honey fungus and meadow honey fungus; the purple rower that appears in the fall in our deciduous forests, and the green rower (greenfinch) in the pine forests; pigs, talkers, money, garlic. The fruiting bodies of the winter honey mushroom appear late in the fall with a decrease in air temperature and an increase in humidity. The massive development of this fungus lasts after snow falls until the onset of stable frosts. Then, throughout December, January and February - right up to March - the fungus continues its development: frozen honey mushrooms thaw during the thaw period and continue to grow and form viable spores.

Only with the onset early spring the fruiting bodies begin to turn brown, shrink and die. At this time they are no longer edible. In terms of its taste and nutritional qualities, winter honey fungus belongs to the fourth category (we remind you that the highest food category is the first, which includes porcini mushrooms and saffron milk caps). However, it appears in significant quantities when there are no other edible mushrooms. You can do everything with it that you can do with other honey mushrooms - cook soup from it, salt it, dry it, pickle it. The winter mushroom is reliably distinguished from the false honey fungus by the color of the plates on the bottom of its cap - they are yellowish-white (this can be seen in our photograph), while false scent has greenish plates. However, you can safely collect winter mushrooms and without fear of poisoning - false, inedible or similar ones. poisonous mushrooms It just doesn't happen this time of year. (Information from the site

List and overview of mushrooms that grow in September, October and November.

Mushrooms are a healthy product containing a huge amount of protein. They are suitable for preparing fillings for pies, as part of first and second courses. In addition, mushrooms are used to make excellent preparations for the winter in the form of caviar, pate or salts. Of course, you can buy mushrooms at the market, but forest varieties are considered the most delicious and nutritious.

Mushrooms are the fruits of the growth of mycelium and mycelium. In general, mycelium grows several meters underground, like a spider’s web. From time to time it bears fruit. These are exactly the mushrooms that we collect. The largest mushroom harvest is observed in the fall after rain.

Mushroom growth time is 2 weeks. But most often you can see the mushroom already on the 5th day. At this time, a leg appears that connects the mycelium and the cap. Initially, the cap is small, but after 2-3 days its size rapidly increases. That is, after the rain you can go pick mushrooms in 1-2 weeks.

What edible mushrooms grow in the fall, at the beginning and end of September: photos, list, names

September is a month rich in mushrooms. This time is considered to be the peak. The most interesting thing is that it is at this time that the mushrooms are harvested. In the forest you can find summer mushrooms, which previously bore fruit well in July and August.

List of mushrooms for September:

• Wet
• White mushrooms
• Chanterelles

What edible mushrooms grow in the fall, at the beginning and end of October: photos, list, names

At this time, the number of mushrooms decreases. The fact is that the nights become relatively cold. But at this temperature, the mushrooms last longer until their maturity. There are not many summer mushrooms at this time. The time has begun for varieties that love moderate temperatures. The most interesting thing is that this is the best time to harvest mushrooms. They keep for a very long time.

List of October mushrooms:

Occasionally you can see boletus and boletus. They grow infrequently, their time is running out.

What edible mushrooms grow in the fall, at the beginning and end of November: photos, list, names

In November it is already quite cold and out of all the summer abundance, very few mushrooms are found. These are mainly resistant varieties that grow on tree trunks or stumps. Because there is frost on the ground surface. Usually with the first snow mushroom season ends. Occasionally you can see oyster mushrooms on the trunks.

List of November mushrooms:

• Gray row

What are the latest edible mushrooms in November: photos, list, names

Basically, at the end of autumn there are not many mushrooms in the forest, not only edible, but also poisonous. The mycelium gradually stops producing fruit, as the temperature is quite low. Few people pick mushrooms in November, as this is the time of rain and the first frosts. At this time the forest is very dirty. Few people would like to walk in the mud and pick through wet leaves, looking for mushrooms. At this time, there are very few mushrooms left that can be eaten. They have a significant feature - a hard cap. Therefore, among mushroom pickers there are few who love such mushrooms.

The latest mushrooms:

• Winter honey fungus

All these mushrooms have a dense texture and a fibrous cap.

Very hot weather is not suitable for mushrooms. In general, mushrooms love moisture and moderate temperature. The ideal temperature can be considered +10+20 °C. If summer or autumn is very dry, then you should not count on a good harvest of mushrooms. But even if in the fall heavy rains, then the mycelium will get wet. In such weather there is also no good harvest.

September can be considered ideal; at this time there are a lot of summer mushrooms and lovers of cool weather appear. At this time you can see boletus, boletus and porcini mushrooms. They can be found even during frosts. It is believed that a temperature of +5+10 °C is required for the development of the mushroom fruit. This is the minimum temperature.

Despite the decrease in average daily temperatures, a large number of mushrooms can be collected in autumn. They are not inferior in taste to summer ones.

VIDEO: Edible mushrooms in autumn