When mushrooms are picked in Adygea. Where to collect mushrooms in the Krasnodar Territory. The season when porcini mushrooms are harvested in the Krasnodar Territory

This section is dedicated to mushrooms North Caucasus. Most species of these mushrooms also grow in other regions of Russia, with the only difference being that the fruiting season of one or another type of mushroom can be shifted in time, depending on climatic conditions region. Currently, the site does not provide a complete list of mushrooms of the North Caucasus. The section is periodically updated with descriptions of new mushroom species as they are identified with existing species of these fungi. amazing creatures nature.

Mushrooms represent a separate extraordinary kingdom of living organisms on our planet. The total number of mushroom representatives is estimated at one and a half million. It should be noted that in this case, only a small part is made up of large, visible to the eye varieties of mushrooms. Such fungi are called macromycetes, they form significant fruiting bodies and are clearly visible to the naked eye. Mushrooms reproduce by spores, very often carried by the winds. The underground part of the fungus is called the hyphae or mycelium, it is an extensive network of thin filaments.

Each type of mushroom has a scientific Latin name. Folk names are not so reliable, since they differ even within the boundaries of one language. However, it must be borne in mind that there are some discrepancies in the scientific mushroom nomenclature, which suggests that a unified and consistent classification of macromycete fungi has not yet been created. To determine the type of macromycetes, the most important features are their shape, color of fruiting bodies, and structural features.

The most diverse may be the form of the fruiting bodies of macromycete fungi. A significant majority of them, which are of gastronomic interest, have fruiting bodies with hats. Often, the surface texture of its cap (covered with scales, smooth, velvety, etc.) and the shape of the cap edge (curved, even, striated, torn, etc.) can often play a significant role in determining the fungus. No less significant criterion are the plates - the structure and their method of attachment to the leg.

The plates can be adherent, free or descending onto the stem of the fungus. There are also plates that may have a notch or notch at the place of attachment to the mushroom leg (in other words, plates "grown with a tooth"). The plates can be rare and frequent, branched, differing in length or equal. Separate similar species of macromycetes can only be recognized by the color of their spore powder.

Fruiting bodies are necessary for fungi for one single purpose - the spread of spores. Many of them, moreover, are a tasty dish for both people and animals. In the course of their evolution, most cap mushrooms received protective features - toxins, due to which some of their mass became deadly poisonous. However, many types of cap mushrooms are absolutely safe for humans. Therefore, they can be collected and eaten, observing only one elementary condition: do not collect mushrooms that are unfamiliar to you. Only by making sure of the absolutely correct definition of the species of the fungus, you can afford to evaluate it all. taste qualities. But it must also be remembered that some edible mushrooms may have poisonous "twins" that, in terms of the combination of signs, surprisingly resemble non-poisonous counterparts. Familiarity with a variety of interesting world macromycete mushrooms, the ability to distinguish all the subtleties in species can give a person real pleasure and cause genuine admiration for the inexhaustible beauty of natural forms.

No wonder they say that Kuban is a fertile land. We grow everything your heart desires here, including ... poisonous mushrooms . And if you don’t understand mushrooms, then it’s better not to collect them. Otherwise, after tasty (but turned out to be poisonous) mushrooms, you will no longer rest at home, but in the hospital (and in the worst case, in the morgue).

In principle, learning to distinguish poisonous mushrooms from edible ones is not so difficult. I think that it is no more difficult than forex traders to master the ea analyzer program, which analyzes the results of their trading. Knowledge will help reduce the risks in both situations, because with mushrooms, in case of failure, you can pay with your health, and Forex traders who make a mistake and do not think through their strategy can part with their money (and often not only their own). Therefore, it is necessary to learn in both cases, because sometimes a mere trifle can fail, and the result in the end will be very deplorable.

So, let's start learning the theory of poisonous mushrooms Krasnodar Territory . Photos poisonous mushrooms I recommend re-photographing or downloading to your phone so that they are always at hand during mushroom hunting.

In the Kuban, they mainly grow three kinds Very poisonous mushrooms, but in total in our region you can find over 10 varieties of poisonous mushrooms. And, first of all, it is a pale grebe, entoloma-poisonous (very similar to champignon and russula), false honey agaric etc., but you can get poisoned with the usual edible mushrooms, if you eat overripe, rotten, wormy, long-term stored mushrooms. Too young mushrooms, the structure or color of which is still not clearly expressed, can also be hazardous to health.

Edible mushrooms accumulate toxic substances under adverse environmental conditions, acquiring toxic properties. This is observed near industrial facilities, highways, livestock farms, when toxic substances are released into the atmosphere, water, soil pollution.

But in any case, if the mushroom is not familiar to you, then leave it in the forest without touching it.

The most poisonous mushrooms of the Kuban:

1. - the most terrible poisonous mushroom. Such a mushroom is most difficult to distinguish from russula or champignon. And the content of poison in it is very high. To get a lethal dose, it is enough to eat 30 g. Moreover, the poison from the toadstool cannot be removed either by heat treatment, or by drying, or by freezing.

2. - e It can be identified by red or burgundy hats and bright white spots. Toxins act primarily on nervous system. Fatal poisoning can occur even from small doses.

3. - this mushroom can often be found next to trees such as oak, birch, beech, hornbeam, willow. It is usually white, gray or yellow in color and feels like silk to the touch. For severe poisoning, it is enough to eat only one small piece, but death occurs after eating several mushrooms.

Mushroom picking rules

- collect only those mushrooms in the forest that you know well and have no doubt that they are edible;

- do not pick mushrooms on dunghills near farms, near roads, near industrial enterprises, landfills and other polluted places;

- never pick those mushrooms that have tuberous thickenings at the base of the legs, surrounded by a shell;

- for champignons, pay attention to the color of the plates - for real edible champignon the plates quickly turn pink and then darken (or better, buy champignons in stores in general);

- don't try raw mushrooms to taste;

- do not take flabby, overripe, wormy mushrooms.

If you have signs of poisoning, seek medical attention immediately.

Sources - Kuban 24, website of Rospotrebnadzor KK

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Autumn is considered the main season for mushroom pickers. It is at this time that the peak yield of most types of popular mushrooms begins. But real fans of this type of recreation begin their trips to the forest in spring and summer, especially in southern regions Russia, where summer begins the earliest. Therefore, for lovers of quiet hunting, a list of mushroom places in Krasnodar Territory will be very helpful.

The first rule of an amateur picking mushrooms, which he must certainly observe - never collect specimens whose edibility is in doubt. Many of them are difficult to outwardly distinguish from poisonous ones, and the main differences between them are noticeable in the structure of the legs. For example, the hat of a deadly poisonous pale grebe is impossible to appearance to distinguish from the cap of russula. Therefore, mushrooms must be collected without dividing them into parts.

The best utensils to collect mushroom harvest- wicker basket. Mushrooms folded into it do not lose their shape and remain fresh for the longest time, do not deteriorate. You need to collect them without tearing them off the ground, but carefully cutting them off with a knife near the ground so as not to damage the mycelium. With a knife, you can also push apart fallen leaves or needles, under which mushrooms hide, but it is best to use a specially prepared stick for this.

mushroom places

A lot grows on the Kuban land different mushrooms, there are at least 600 of their hat species alone. But each of their species has its own ecological niche.

You need to know these places so that a trip to the forest does not become fruitless:

• White mushrooms in the south have chosen birch, fir and hornbeam forests in the vicinity of Saratov, Kaluga and Smolensk villages.
• Arkhyz and Goryachiy Klyuch - here, honey agaric lives especially a lot in places of old clearings or on dry trees.
• Smolensk, Dakhovskaya and Kaluga villages are best suited for mushroom hunters.
• And Sochi, Gelendzhik and Tuapse - for lovers of boletus and boletus.

This short list of all known mushroom places Kuban is not limited, in fact there are many more.

For most mushroom pickers, quiet hunting is not an absolute necessity when mushrooms are harvested primarily for food. But still, it is a delicacy with an indescribable taste. they make wonderful dishes..

In order for mushroom cooking to be a pleasure, and not turn into a disaster, you need to be able to distinguish poisonous mushrooms from inedible ones.

Yes, poisonous. agaric mushrooms often different from harmless only by the presence of a membranous ring on the leg. This is typical for some types of inedible russula.

Quiet mushroom hunting - wonderful rest and communication with nature. But if there is not a lot of experience in this matter, it is still better to go into the forest with a knowledgeable mushroom picker.

In the Kuban, it got noticeably colder. Forecasters predict autumn rains, which means that the 2017 mushroom season can be considered open. Hundreds of lovers of "quiet hunting" come to visit the forest. Among them there are also beginners who want to bring home a full basket. But often unscrupulous gourmets are in danger.

Mushrooms that grow on the territory of the Krasnodar Territory differ from the "harvest" of other regions of the country.

On the territory of the Kuban there are at least 600 species of caps only. So that you understand in the same Moscow region there are ten times less of them. But, interestingly, we have a lot of poisonous mushrooms. Finding edible ones among them is quite difficult, especially for an inexperienced person, - he assured " Komsomol truth»- Kuban» Senior Lecturer of the Department of Plant Biology and Ecology of Kuban State University Damenik Cassanelli.

The most severe poisoning, according to the scientist, is given by the pale grebe, the fly agaric and the plush cobweb - they contain at least six toxic substances. Here, no treatment will help - the poisons of these mushrooms are not destroyed by boiling, soaking and drying.

LOOK NOT IN THE ROOT, BUT IN THE LEGS!

On " quiet hunting» Mushroom pickers usually take a small knife, a stick with a forked end, so that it is more convenient to push the grass and fallen leaves apart. Mushrooms do not lie in a conspicuous place! It is advised to collect the delicacy in a wicker basket. It is very important that there are small holes in it that will allow the crop to “breathe”. Buckets, backpacks and even more plastic bag cannot be used - mushrooms will deteriorate in them.

Most important rule, which should be remembered by everyone who goes into the forest: if you doubt a mushroom, don’t touch it, advises a mushroom picker with many years of experience Damenik Cassanelli. - Mushrooms usually grow in families. Having found one, know that his brothers are hiding under the leaves nearby.

All mushrooms must be collected with legs. If you can't see it, you won't be able to distinguish the poisonous pale grebe from russula.

By the way, contrary to popular belief, the smell and color do not affect the quality of the mushroom. Often a pleasant aroma, scientists say, just have poisonous species.

MUSHROOM PLACES OF THE KRASNODAR REGION

The Absheron and Tuapse regions are considered the richest in harvest. Here you can collect chanterelles, oyster mushrooms and russula.

But white mushrooms live throughout the region in oak, birch, hornbeam-oak, pine and fir-beech forests. Very often they grow in shrubs, in clearings. Especially a lot of white mushrooms are found in the vicinity of the villages of Saratov, Smolensk and Kaluga.

Honey mushrooms are considered one of the most popular mushrooms, as they grow in large armies, which is why it is quite easy to collect them. Very often honey mushrooms can be found on stumps or trees broken by the wind, on clearings, in ravines.

There are a lot of mushrooms in Goryachiy Klyuch, as well as in the Arkhyz region between Lake Kardyvach and Krasnaya Polyana, - mushroom picker Oleg Timofeev explained to KP - Kuban. - And in the forests near the villages of Dakhovskaya, Smolenskaya, Kaluga, as well as the villages of Shabanovka and Fanagoriyskoe, milk mushrooms grow.

But boletus and aspen mushrooms are most in the forests of the foothills (Goryacheklyuchevskaya, Apsheronsky districts) and near the coast (Gelendzhik, Tuapse, Sochi).

VINEGAR AGAINST BOILING

According to Rospotrebnadzor, half of the victims this year were poisoned while collecting the delicacy on their own in the forest. The rest came across low-quality home-made canned food, which they purchased from roadside vendors. The fact that it is not known where they picked mushrooms, and what exactly got into their basket, is not so bad. Wrong seaming - many times more dangerous.

If canned food is closed with a metal lid, write wasted! In salted mushrooms, the botulism virus, which affects the nervous system, multiplies. This bacillus dies only at a temperature of 120 degrees, and therefore, when boiled, some of them survive. And with a completely sealed rolling, it accumulates and multiplies, - said the Krasnodar mushroom picker Alexander Poddubny. - But pickled mushrooms can be rolled up with any lid, since vinegar, which is added to the marinade, destroys any bacteria or inhibits their reproduction - they cannot reach a dangerous concentration.

YOU ARE EDIBLE ALI HOW?

Came home from a walk - a basket full of delicacies. Yes, there is doubt. An experienced mushroom picker sees edibles from afar, what if I cut off toadstools?

For neutralization conditionally edible mushrooms special pretreatment is required. Thoroughly peeled, washed and chopped mushrooms are boiled in water twice (!), Each for 15-20 minutes. This broth is poured out - in no case do not cook soup from it. After cooking, the mushrooms must be washed, squeezed, and only after that can be used for cooking. It is worth skipping any step - food poisoning do not pass.

Tips for beginner mushroom pickers:

Collect mushrooms away from roads, highways only in wicker baskets - this way they will be fresh longer;

For drying, salting, pickling, you should take only strong and whole mushrooms;

Untreated mushrooms should be stored in the refrigerator or laid out in a single layer in a cool place;

All mushrooms, especially lamellar ones, and among them russula, need to be cut only with a stem to make sure that there is no membranous ring characteristic of pale grebe and some other poisonous mushrooms.

Buyer Tips:

Remember that you can not buy dried, salted, pickled and canned mushrooms from random people, even if the seller is a sweet grandmother;

Do not take mushrooms along the roads to Novorossiysk and Dzhubga;

If you buy mushrooms in stores and supermarkets, carefully examine the packaging, the mushrooms should not be rotten or spoiled. Do not purchase the product if the integrity of the packaging is broken or if there is no label and no information about the product at all.

One of the traditions of our family is to go on holiday to the mountains in July. We liked the Republic of Adygea, and we became annual visitors to small village Guzeripl, which is 76 km from Maykop. Mountains are very close here and you can find outdoor activities for every taste: mountaineering, canyoning, and rafting. And for those who do not like adrenaline, you can simply swim in the backwaters of the Belaya River, enjoy the views, breathe the cleanest air and pick mushrooms, which abound here.

We traveled, as always, in our cars through Rostov, Krasnodar, Maikop. More lesser known settlements: Pervomaisky, Kamennomostsky, Dakhovskaya, Khamyshki. Last year we stopped right outside the village of Guzeripl. In the forest, on the river bank, we set up our tents, lit a fire, had dinner after long road, rested for the night and early in the morning went for mushrooms. We really love pickled and salted mushrooms - we bring home supplies for the whole year.

Gathering mushrooms, we involuntarily admire the incredible beauty. Here unique nature: dense forests, nearby Caucasian Reserve, mountains hang almost overhead, and a cold fast river with rapids and small waterfalls. In deeper and calmer places of the river, you can swim. Since the weather is hot, it is impossible to resist such a temptation. However, it is fashionable to hide from the heat not only in the river. Dense coniferous-deciduous forests provide luxurious shade.

There are not so many mushrooms near our tent settlement, but they are still there. We collected an almost full five-liter bucket. Most of all there were milk mushrooms, chanterelles, deer horns, mushrooms with the strange name "bull tongue", there were also a couple of mossiness mushrooms and porcini mushrooms. First of all, I was interested in the so-called bullish language. Its scientific name is the common liverwort. It is brownish-reddish in color, resembling a tongue in appearance. It grows mainly on trees. More, interesting discovery steel for me deer horns. This is the name they are called by the locals, and officially they are called "Golden Ramaria". They have a very pleasant taste and unusual appearance. Just do not cook old mushrooms, over time they have an unpleasant aftertaste. Also, the flywheels caught my eye. Under the hat they are bright yellow! Yes, and they taste quite pleasant ... We immediately boiled all the mushrooms collected that morning (except for mushrooms), finely chopped and fried with onions. An excellent lunch!

A couple of days later we went to look for mushroom places in the vicinity of the village of Khamyshki. Very close to the village, on the slopes of the ravine, along the stream, we found a lot of milk mushrooms, russula, a few chanterelles, and a few white mushrooms. In total, we collected 3 twelve-liter buckets. Milk mushrooms played into our hands, of which there were not only a huge number, but also the sizes were not small. Therefore, all the mushroom hunting did not take us much time.

On the fifth day of our vacation, we decided to go look at one of the most beautiful places in Adygea - at the confluence of the Belaya and Kishi rivers. Their combined power, rocky rapids and the speed of a huge mass of rushing water fascinate. A lot of blackberries grow on the right bank of the river, and if you go deep into the forest, you can find a lot of mushrooms. Chanterelles, bovine tongues will give birth here, there were fewer mushrooms here. Due to the fact that the chanterelles are quite small, we collected only about 8 liters of mushrooms.

I'll tell you in more detail what we did with all this wealth, bringing it to our base. First of all, mushrooms need to be cleaned of earth, moss, straw and other greetings from their place of residence. Then there is sorting. Moss mushrooms, porcini mushrooms, chanterelles, russula and bovine tongue are suitable for frying. Mushrooms must be salted. For pickling, you can set aside chanterelles, porcini mushrooms and bovine tongue (if there are enough of them for a jar). After that, the sorted mushrooms must be thoroughly washed.

Most milk mushrooms will give birth in these parts. Therefore, I will tell you a little more about what we did with them immediately after we collected them. Milk mushrooms must be cleaned, washed and the legs separated from the caps of larger mushrooms. So it will be more convenient to put them in jars for conservation later. Then they need to be soaked in salt water for 3-8 days, changing the water in the morning and evening. This is necessary in order for the bitterness characteristic of them to leave the mushrooms.

IN last time water must be drained, placed in any dish (except plastic) in layers of about 5 cm, sprinkled with salt and spices (allspice and bitter pepper, bay leaf, cloves). A wooden circle should be placed on top of the mushrooms, on which the load is placed. Mushrooms should be salted for at least a month.

In order to preserve the mushrooms for the whole winter, we canned them as soon as we returned from vacation. To do this, boiled brine (salt to taste) and poured mushrooms over them. After that, they were sterilized for about 40 minutes. In winter, it is nice to open such conservation and remember summer travels.

Previously, hunting for mushrooms seemed to me boring, almost useless. However, having visited such hot spots in the Caucasus mountains, I changed my mind. Since my first visit to Adygea, I began to understand mushrooms much more. Now I willingly agree to go for mushrooms every time they offer, and carefully look out for where the next handsome mushroom is hiding.