What autumn mushrooms are collected in September, October and after frosts. The autumn abundance of mushrooms will delight lovers of quiet hunting. What mushrooms grow in autumn?

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

What types of mushrooms are there?

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

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

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

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

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

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

4. Not enough known species and rarely collected: umbrellas, violin, oyster mushrooms, raincoats and others.

What edible mushrooms are collected in the fall?

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

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

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

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

How to pick mushrooms correctly

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

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

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

Do not take old, wormy mushrooms;

It is advisable not to collect them in rainy weather;

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

Do not pick or knock down fly agarics and toadstools.

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

Is it possible to get poisoned by edible mushrooms?

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

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

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

When consuming overripe, wormy or diseased mushrooms;

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

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

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

The autumn mushroom picking season begins from late August to November. List edible mushrooms quite large, but knowing their characteristics and places of growth, you can not only stock up on this product in abundance, but also try to grow them yourself. Officially, there are more than 250 varieties of edible specimens. Below are the most popular and delicious ones.

Honey mushrooms

Color – honey, from light to dark. The stem has a ring, the cap is rounded, in young mushrooms it is covered with scales, in old ones it is smooth. The leg is the same shade.

Where and when do they grow?

Honey mushrooms can be found both near trees and around bushes, in meadows and forest edges. They prefer stumps, swampy and wooded places. Distributed everywhere, with more productive areas in the northern hemisphere. They grow from late August to early December. Although spring mushrooms can be found with the first warming.

Are there varieties?

Honey mushroom has several types that are very similar. They are divided according to their growing season.

• Winter honey fungus. Grows on trunks and stumps of willow, birch, linden, even spruce trees. The cap is flat, light yellow, the leg is dense, with small fibers. Found in spring and autumn, right up to frost.
• Summer honey fungus. It grows on dead trunks, sometimes in wood-rich soil. The top is semicircular, eventually turning flat. The color of the cap ranges from brown to yellow. The leg has dark scales.
• Spring honey fungus. Loves mixed forests and grows alone. The cap of young mushrooms is convex and gradually becomes flat. The color changes from red-brown to brown. The leg is thin. Found from May to September.

Winter honey fungus

Summer honey fungus

Spring honey fungus

Scientists have proven that honey mushrooms appeared 400 million years ago, during the time of dinosaurs, and the structure did not change, they were only divided into edible and poisonous.

Chanterelles

The color ranges from pale yellow to orange and is due to its high vitamin C content. The cap is flat, with rolled edges, and resembles a funnel in mature mushrooms. Smooth to the touch, with small scales. The leg is thick, without a “skirt,” light yellow.

Where and when do they grow?

They love dampness, mixed or coniferous forests, found near pines, spruces and oaks. They can be found in moss or fallen leaves. They grow in groups, thickly - after thunderstorms. Season: June to October.

Are there varieties?

There are many types of chanterelles, so it is very important to distinguish them, especially from their inedible “brothers.”

• The fox is real. A characteristic feature is a bright, yellow color, with a pit on the cap and curled edges. The leg is attached with one layer.
• Trumpet chanterelle. The hat looks like a pipe, the edges curl downward, resembling a funnel. The color changes from brown to yellow.
• Common chanterelle. One of the most delicious. Features: Fruity scent. The color ranges from yellow to brown, the higher the humidity, the darker. The cap is flat, with curled edges and plate-like folds.
• Velvety Chanterelle. The hat is convex, bright orange, with a dimple in the center.
• Faceted chanterelle. The color is bright yellow, the flesh is very dense. A rich harvest can be expected at the end of summer.

The fox is real

Trumpet chanterelle

Common chanterelle

Velvety Chanterelle

Faceted chanterelle

Chanterelles can be boiled, fried, baked, they make delicious casseroles, pies and soups. Suitable for pickles, pickling, drying for the winter.

Wet

The mushroom is also called a slug due to the fact that the cap is covered with mucus, the color is purple, pink or brown. The plates fit onto the stem, the color is white or yellow. There is a mucous ring on a whitish or pink stalk. There is a small tubercle in the center of the cap. If you press on the leg, it darkens.

Where and when does it grow?

You can meet wet fly in mixed and coniferous forests, near spruce trees, in moss or heather thickets. There are a lot of these mushrooms in Siberia, on Far East, Northern Caucasus. Season – from mid-August to early October.

Are there varieties?

There are several types of moth.

• Spruce. Grows in groups, in the shade of spruce or heather. The cap is bluish in color, the leg is dirty white, covered with mucus.
• Purple. The name comes from the color of the cap, the edges of which are curled upward. Also called pine or shiny. Grows in coniferous forests.
• Spotted. Also called mucosa. It grows under spruce and larches, with dark spots on the cap. After cutting it darkens.
• Felt. Or fleecy, since the cap is covered with light light fluff. Smooth, with small grooves along the edges. The plates descend onto the stem, the color is orange-brown. Grows under pine trees.
• Pink. The hat is very bright, looks like a semicircle with a drooping edge, and can change color to bright red.

Spruce weed

Wet purple

Mokruha spotted

Mokrukha felt

Wet pink

The taste of mokrukha is similar to butter. Can be boiled, fried, canned.

Mokruha is listed in the Red Book in Belgium, Bulgaria, Hungary and Poland as a rare species.

Similar to moth, inedible or poisonous mushrooms No. You can safely collect it, the main thing is to distinguish it from other gifts of the forest.

Rows

The rows got their name due to their ability to grow in large groups, which are arranged in a row or in circles. The cap of young mushrooms has the shape of a ball, cone or bell, the color is different: white, yellow, green, red, brown. There are plates under the cap, the leg can be bare or covered with scales, but the color is the same - pink-brown.

Where and when do they grow?

Grow in temperate zone, prefer coniferous trees, more often pine. They may prefer spruce and fir. Rarely found near oak, birch or beech. They grow from late summer until frost.

Are there varieties?

The row includes about 100 species of mushrooms; it is worth mentioning the most common ones.

• Gray. Cap color – gray with greenish or purple tint, smooth. The leg is white, with a yellow or gray tint. Grows from September to November.
• Scaly. The name speaks of its distinctive features, the surface is covered in scales. Grows in groups, in coniferous and deciduous forests.
• Earthy. The cap is gray or gray-brown, sometimes reddish-brown, with a tubercle in the center. The leg is white. It grows only in coniferous forests, from August to October.
• Yellow—brown. The cap is convex, with a tubercle, red-brown. The leg is white above, brownish below.
• Mitsutake. Or pine mushroom, valued in Korean and Japanese cuisine. The cap and leg are brown, the smell of the pulp is reminiscent of cinnamon.
• crowded. The cap looks like a pillow and opens up on mature mushrooms. The leg is twisted, the color is from white to brown.
• Poplar. Reproduces by spores in plates. The color of the cap is red and resembles a hemisphere. The leg is pink and white, if you press, spots appear.
• Violet or lilac-legged. The name speaks about its distinctive features. It grows in groups in deciduous forests where there are more ash trees. Harvest months are from April to November.

Gray row

Scaly row

Earthy row

Row yellow-brown

Mitsutake row

The row is crowded

Poplar row

Lilac-legged rower

The rows have a very pleasant taste; they are pickled, salted and fried after boiling. It is better to take young mushrooms; old ones have a bitter taste. The skin needs to be peeled, washed and boiled for half an hour.

In many countries, rowan is considered a delicacy and is grown strictly for export.

White mushrooms

The king of mushrooms is considered the pride of every lover of “silent hunting”. It is also called boletus. It got its name “white” because the flesh remains snow-white even after processing. The color of the cap ranges from reddish-brown to white, the stem is small and light.

In 1961, a white mushroom was found in Russia, weighing up to 10 kg, the cap of which reached almost 60 cm.

Where and when do they grow?

Porcini mushrooms are found on almost all continents, except Australia, where it is too hot, and Antarctica, where it is too cold. It grows even in China, Japan, Mongolia and North Africa, in the British Isles. Boletus mushrooms are also found in the northern taiga.

They love deciduous and coniferous trees, prefer to grow near spruce, pine, oak and birch, which are more than 50 years old. The soil is more suitable if it is not very wet, closer to sandstones.

Are there varieties?

There are several types of porcini mushrooms, which differ slightly from each other.

• Reticulate. The cap is brown or orange, the leg is cylindrical, white or brown.
• Bronze. The entire mushroom is brown in color; on the stem you can see a mesh of a white-walnut shade.
• Birch boletus (or spikelet). The hat is light, the leg looks like a barrel, white-brown in color, with a white mesh.
• Pine. Large, dark cap with a purple tint. The leg is short, thick, white or brown, with a reddish mesh.
• Oak. The pulp is loose and denser than that of other mushrooms. The hat is gray with light spots.

White mushroom reticulate

Porcini mushroom bronze

White birch mushroom

White pine mushroom

White oak mushroom

Porcini mushroom is very tasty, you can cook it in any form: fry, boil, dry, pickle. It is valuable that the mushroom does not darken and retains a pleasant aroma

A dangerous double is the false porcini mushroom. The main difference is the color of the cut. In boletus it remains white, but in gall it darkens and becomes pink-brown.

Milk mushrooms

Milk mushrooms are one of the most common species in domestic forests. They got their name from the Church Slavonic “pile” because they grow in heaps. They are easily recognized by their milky cap; it is flat, while in older mushrooms it looks like a funnel, with a curved edge. The color is cream or yellow, covered with mucus. The leg is smooth, yellow in color. The pulp is dense, with a fruity smell.

Where and when do they grow?

They love milk mushrooms birch groves, from places – northern regions Russia, Belarus, Western Siberia, Ural. They grow from July to October, usually in large groups.

Are there varieties?

The types of milk mushrooms differ from each other, which is very important to consider.

• Black. More « gypsy" or blackie. Grows in sunny places, near birch trees. The cap may be olive or brown in color, darker in the center. The leg is the same shade, smooth.
• Peppery. Or poplar, still milky. Young mushrooms have a flat, white cap, old mushrooms have a yellow cap with brown spots. The leg is dense, white, with creamy plates.
• Turning blue. Or doggy. Loves dampness, found near birch, willow and spruce trees. The cap and leg are thick, light yellow, with dark spots.
• Yellow. The name refers to the color of the cap; the flesh is white. The leg is thickened, light.
• White. The top is light, convex, then looks like a funnel, with a drooping edge. The pulp has a slight fruity smell. The leg is white, with yellow spots.

Black breast

Pepper milk mushroom

Blue breast

Yellow breast

White breast

Milk mushrooms need to be properly processed to avoid contracting botulism. To do this, it is good to soak or boil without salt. Use in moderation, and if you have problems with the stomach or intestines, it is better to abstain. Not recommended for pregnant women.

Saffron milk caps

These are one of the most delicious and common mushrooms; they got their name because of the cap, the color of which ranges from light yellow to orange. There are even red or bluish-green ones. This is the only mushroom in the world that has yellow, thick and sweet, milky juice. The flesh, like the leg, is orange. This is due to the huge amount of beta-carotene. They also contain ascorbic acid and B vitamins.

Where and when do they grow?

Saffron milk caps love coniferous trees and sandy soil, closer to pine trees or larches. Often found in the forest, large groups can be found on the northern side of the trees, in the moss. They camouflage well. They grow from mid-July to October, until the first frost. They are more common in northern Europe and Asia.

Are there varieties?

Some types of saffron milk caps are considered conditionally edible, however, only with proper processing can they be harvested.

• Spruce. The cap of young mushrooms is convex, with a tubercle, the edges are curved downwards, while the cap of old ones is flat or funnel-shaped. Smooth, orange, with spots. The stem is a similar color and turns green when cut.
• Red. The cap can be flat or convex, pressed in the center, smooth, and orange in color. Leg with powdery coating. The juice comes out thick and red.
• Japanese. The cap is flat, with a rolled edge, and eventually turns into a funnel. Orange in color, with a white line. The leg is red-orange, the juice is red.

Spruce mushroom

Red saffron milk cap

Japanese saffron milk cap

Considered a delicacy, they can be salted, fried, pickled and dried. There is no need to soak, just pour boiling water over it.

Boletus

It got its name because of its tendency to settle near aspen trees, where they are most often found. And also because of the color, which is similar to aspen foliage. Young mushrooms have caps that look like a thimble, the stem resembles a pin, with small brown or black scales. Also called the mushroom of good luck, redhead.

Where and when do they grow?

Grows in the forests of Europe, Asia and North America. They are found not only under aspens, but also near spruce, birch, oak, beech, poplar, and willow trees. You can find both groups and single mushrooms. Harvesting time varies, depending on the species; spikelets grow in June-July, stubbers - from July to September, and deciduous plants - in September-October, until frost.

Are there varieties?

Boletus has several common species.

• Red. Or stubble. Grows under aspen, poplar, willow, birch, oak. The color of the cap ranges from red-brown to red, smooth. The leg is covered with grayish-white scales.
• Yellow-brown. Or a spikelet. The cap is yellow in color, a characteristic feature is that the flesh on the cut changes to pink, then purple, and in the stem it turns green.
• Spruce. Or a deciduous plant. The leg looks like a cylinder, covered with scales, the cap is brown, slightly overhanging the edge.

Red boletus

Boletus yellow-brown

Spruce boletus

Considered a nutritious mushroom, it is boiled, fried, dried and pickled. You can use not only the cap, but mushroom pickers consider the stem to be tough.

The boletus has no poisonous “brothers”. The main thing is not to confuse it with a gall fungus. Characteristic difference – poisonous mushroom on the fault it turns pink or brown.

boletus

It got its name for its tendency to settle near birch trees; it has more than 40 species. Young mushrooms have a white cap, while old mushrooms have a dark brown cap. It resembles a ball and gradually becomes like a pillow. The leg is gray or white.

Where and when do they grow?

Boletus mushrooms grow both in groups and individually; they prefer deciduous or mixed forests. They exist in many countries, they are even found in the tundra and forest-tundra, near dwarf birches. They prefer bright places, on the edges and clearings. They grow from spring to mid-autumn.

Are there varieties?

Boletus mushrooms are divided into species, taking into account their places of growth.

• Ordinary. The cap is brown or red, the leg is white.
• Black. The leg is thick, short, with gray scales, the cap is dark. A very rare mushroom.
• Tundra. The hat is light, the leg is beige.
• Bolotny. Prefers moisture. The cap is light brown, the leg is thin.
• Pinkish. The cap is brick-red in color, the stem is thick and crooked.
• Gray boletus (or hornbeam). The color of the cap varies from ashen and brown-gray to white or ocher.
• Harsh. It has many shades, from gray to brown or purple. Young mushrooms are covered with scales, while old ones have a smooth cap. The stem of the cap is white, and the bottom is creamy. step
• Checkerboard (or blackening). Characteristic feature: when cut, the flesh turns red and then black.

Common boletus

Black boletus

Tundra boletus

Marsh boletus

Boletus pinkish

Gray boletus

Boletus is harsh

Boletus checkerboard

Boletus mushrooms are fried, salted, pickled; they are great for diets because they contain few calories.

The boletus mushroom's counterpart is called the gall mushroom. Its cap is white and gray, its leg is gray, and has a bitter taste. A distinctive feature is the absence of worms.

Butter

Mushroom pickers highly value butter mushrooms; the mushrooms are so affectionately called because of the shiny, sticky skin on the cap. In Belarus it is called butter mushroom, in Ukraine – maslyuk, in the Czech Republic – butter mushroom, in Germany – butter mushroom, and in England – “slippery Jack”. Young mushrooms have a cone-shaped cap, while old mushrooms have a pillow-like cap. Color – from yellow to brown. The leg is white or under the cap.

Where and when do they grow?

These mushrooms are found in Europe, Asia and North America. They prefer coniferous trees, but also grow near birch and oak trees. Season: from early summer to mid-autumn.

Are there varieties?

Types of oilseed are divided according to their appearance.

• White. The cap is first convex, then flat, the leg is yellowish, with a white bottom.
• Grainy. Young mushrooms have a convex cap, old ones look like a pillow, and the color is yellow-orange. The leg has a brown tint, with brown spots.
• Yellow-brown. The shape of the cap also changes from curved to fluffy, and the color is olive. Old mushrooms are yellow.

White boletus

Butter grains

Yellow-brown boletus

Butternuts contain many useful substances; they can be stewed or salted.

Butterfly mushrooms are often confused with pepper mushrooms, which are also called moss mushrooms and pepper mushrooms. The color is brownish, the flesh of the leg is yellow. Smells strongly of pepper.

Russula

Russulas are readily collected; in Russia alone there are about 60 species. They got their name because in the past they were often eaten raw. The hat at first looks like a ball, then becomes flat, the color is greenish-brown. The leg is white, with a yellow tint.

Where and when do they grow?

Russulas are found in Europe, Asia, America, they prefer to live in coniferous or deciduous forests, and can be found on swampy river banks. They appear at the end of spring and delight mushroom pickers until the end of autumn.

Are there varieties?

There are many types of russula, but the differences between them are small. The following are distinguished:

• Green
• Browning
• Yellow
• Golden
• Red
• Green-red
• Bluish
• Food

Green russula

Russula brownish

Russula yellow

Russula golden

Russula red

Russula green-red

Russula bluish

Russula food

The pulp of russula is bitter, so the mushrooms must be soaked and cooked for up to 10 minutes. You can salt and marinate.

The most dangerous double is the pale grebe. Her hat can be either olive or grayish. The main difference is that the toadstool has plates, while the russula does not.

Duboviki

They are also called poddubniks because they prefer to settle near the strongest trees. The cap is large, in old mushrooms it is pillow-shaped, in young ones it resembles a ball. Color – from yellow-brown to gray-brown. The leg is yellowish, dark below. Some species have a dark mesh on the cap.

Where and when do they grow?

They got their name from their place of “residence,” because they grow near oak trees and in deciduous groves. Sometimes found near linden trees. They are collected from May to June.

Are there varieties?

There are two types:

• Olive brown. The cap is the same color, the leg is thick, yellow-orange.
• Mottled. The surface is velvety, the cap is chestnut in color, sometimes reddish. Reminds me of a pillow. The leg is yellow-red, with a thickening at the bottom.

Umbrellas

They got their name due to their resemblance to open umbrellas and are considered an exquisite delicacy. The cap is ovoid or spherical; in old mushrooms it is flat. Shades - from white to brown. The leg is like a cylinder, hollow inside.

Where and when do they grow?

They grow in forests, mostly in clearings, forest edges, clearings, and fields. Can be found in all countries except Antarctica. Season – from mid-June to October.

Are there varieties?

Umbrellas are divided into the following types.

• White. In young fungi the cap resembles an egg, in mature ones it is flat. In the middle there is a brownish tubercle. The shade is cream, with scales, the leg is hollow.
• Elegant. The cap looks like a bell; in old mushrooms it is flat, with a tubercle. The leg is white or light brown, with scales.
• Conrad. The cap is thick in the center, semicircular in young mushrooms, convex in mature ones. The leg is solid, widening at the bottom.
• Mastoid. The cap looks like a bell, later it becomes flat, the stem is hollow, with a thickening.
• Motley. The hat is a hemisphere, with a curved edge, and a tubercle in the center. Color – brown-gray. The leg is cylindrical.

White umbrella mushroom

Elegant umbrella mushroom

Conrad's umbrella mushroom

Umbrella mastoid mushroom

Variegated umbrella mushroom

Kozlyaki

Also called lattice mushroom, cow mushroom, mullein or cow tongue because it often grows in pastures. The color is orange-brown or brown, the cap is first convex, then becomes pillow-like. The leg is the same color, it is small, almost invisible under the mushroom.

Where and when do they grow?

The mushroom settles under pine trees, in swamps, independently and in groups. Can be found in many countries, even Japan. Collected from July to November.

Are there varieties?

The closest relatives are boletus.

Kozlyak is a delicious mushroom; it is boiled, salted and pickled, and ground into powder for meat and sauces.

Talkers

There are edible and conditionally edible mushrooms. The cap is large, in young mushrooms it looks like a ball, in old ones it is flat. Color – ash yellow. The leg is cylindrical.

Where and when do they grow?

They grow in many countries, in deciduous, coniferous and mixed forests, often in groups. They love edges, meadows, even kindergartens and parks. Harvest months are from late summer to November.

Are there varieties?

It is important to distinguish poisonous talkers from edible ones, so you need to pay attention to their appearance.

• Folded. The cap looks like a bell; in older mushrooms it is denser and light yellow in color. The leg is the same shade.
• Voronchataya. The leg is cylindrical, white and smooth. The hat is flat at first, then resembles a funnel. Color – pink-ocher.
• Smelly. The top is convex, becoming recessed over time, with a tubercle in the middle. The stem and cap are blue-greenish. The pulp has a strong anise aroma and taste.
• Snezhnaya. The leg is reddish-cream, the cap is convex, with a white coating, the color is gray-brown. The pulp is creamy, with an earthy odor.
• Grooved. The cap of a young mushroom is convex, while that of an old one is depressed. The same color as the leg – gray-brown.

The talker is bent

Funnel talker

Smelly talker

Snow talker

Grooved talker

Edible talkers are boiled, stewed, salted, pickled, and used as filling for pies. But only young mushrooms are good, as they give off a strong aroma.

Oyster mushrooms

Oyster mushrooms love trees, and they climb higher and grow in families. Their cap is one-sided or round, the plates slide down onto the stem. The color ranges from dark gray or brown to ashy with a purple tint. The leg is white, cylindrical, tapering towards the bottom.

Where and when do they grow?

Oyster mushrooms can be found in forests of temperate climates, growing near stumps and weak trees, preferring oak, rowan, and birch. They are located high off the ground and gather in groups. The harvest is harvested from September to December.

Are there varieties?

Oyster mushrooms are very similar to each other; there are several types.

• Covered. The cap is grayish-brown or flesh-colored, the flesh is dense, white, with the smell of raw potatoes.
• Oak. The cap is white, cream or yellowish, the plates grow densely. The leg is light and velvety.
• Horn-shaped. The leg is curved, tapering towards the bottom, white-ocher in color. The cap is often funnel-shaped, with a wavy edge, and cream-colored.
• Steppe (or white steppe mushroom). The cap is red-brown or brown, the leg is thickened, looks like a cylinder, white or ocher.
• Pulmonary. The edge of the cap is thin, it itself is convex-stretched, and the color is cream. The leg is light.

Oyster mushroom covered

Oyster mushroom

Oyster mushroom

Steppe oyster mushroom

Oyster mushroom

Can be fried, boiled, canned, added to stir-fries and soups.

Oyster mushrooms are actively grown artificially; they grow well on almost all substrates where there is cellulose and lignin.

Velvet flywheel

The hat is in the shape of a ball, then it resembles a pillow. The color of the cap varies from red-brown to dark brown. The leg is smooth, the color ranges from yellowish to red-yellow. There is a tubular layer.

Where and when does it grow?

Prefers deciduous forests, found under oaks and beeches. It grows in groups from late summer to mid-autumn.

Are there varieties?

Among them there are edible and inedible, which are important to distinguish from each other.

• Chestnut mushroom (or Polish mushroom). The cap is convex, in mature mushrooms it is flat, brown or brown in color. The leg is brownish-yellow.
• fissured. A pillow-shaped hat, sometimes with a depression in the center, the color ranges from crimson-red to ocher-gray. The leg is light yellow, the bottom is red.
• Red. The color of the cap is from the name, the shape is convex, velvety. The leg is yellow-crimson.
• Green. The cap is olive-brown, convex, and the flesh is light, the leg tapers towards the bottom.

Velvet flywheel

Chestnut moss

Fractured flywheel

Moss fly red

Moss fly green

Forest champignon

The word is translated from French as “mushroom”. The cap is dense, smooth, sometimes with scales, the color varies from white to brown. The leg is smooth, with a two-layer ring.

Where and when does it grow?

Grows in soil with good humus, on lifeless trees and anthills. Different species are found in forests, grass and fields. They love the steppe and forest-steppe, they are even found in the prairies and pampas. The harvest begins in May and lasts until mid-autumn.

Are there varieties?

There are several types of champignons, they are divided by shape.

• Ordinary. Or pecheritsa. A hat in the shape of a ball, with a curved edge, white or brown. The leg is the same color, with a large, light rim.
• Crooked. The hat looks like an egg and gradually becomes flat. The color is cream, thickens at the bottom.
• Field. The shape of the cap resembles a bell, with a curled edge, and is cream-colored. The leg is the same color, decorated with a ring.
• Bernard. The cap is convex, grayish, smooth, the leg is dense and light.
• Bisporous. The cap is round, with a curled brim, and the color ranges from white to brown. The leg is smooth, with a ring.
• Double ring. The top is round, white, turning pink at the break. Double ring on the leg.
• Dark fiber. The cap is convex, with a tubercle, brown in color. The leg is lighter, with a white ring.
• Dark red. The shape is conical, the color is brownish-brown, the flesh is red when cut. Leg with ring, white.
• Forest. The hat looks like a ball, light brown. The leg is the same color, with a ring.
• Porphyry. The cap is fibrous, lilac-purple, the flesh has an almond aroma. The leg is white, with a ring.
• Elegant. The shape is similar to a bell, with a tubercle, yellowish. The leg is the same shade, the pulp has an almond smell.
• Stocky. The cap is round, white, smooth. The leg looks like a mace.

Common champignon

Champignon crooked

Field champignon

Bernard's champignon

Champignon bisporus

Double-ringed champignon

Champignon dark red

Forest champignon

Champignon porphyritic

Elegant champignon

Champignon stocky

Champignons are grown artificially in large quantities for sale. They are fried, boiled, pickled, added to salads and raw.

Hygrofor

Refers to agaric mushrooms, the caps are convex, with a tubercle, white, gray, yellow or olive color. The plates are thick, light, sometimes pink or yellow. The leg is solid, the same color as the top.

Where and when does it grow?

They grow in deciduous or mixed forests, near beech and oak trees. It hides up to its cap in moss. Often found in large groups. Appears in September and occurs until the first snow.

Are there varieties?

• Fragrant. The cap is convex, with a rolled edge, and comes in yellow, white and gray colors. The smell of the pulp is similar to anise, the stem is white.
• Yellowish white. Also called ivory waxbonnet or cowboy handkerchief. When it rains, it becomes covered with mucus and feels like wax.
• Early. Also called March or snow mushroom. The young ones have a gray cap, while the mature ones have a blackish cap. The leg is curved, cast in silver.
• Olive white. Mature mushrooms have a ball-shaped cap of olive-brown color. The leg is the same color, similar to a spindle.
• Russula. The cap gradually becomes convex, with a tucked edge; in young mushrooms it is pink, in mature ones it is dark red. The leg is white, with pink spots.

Hygrophor is aromatic

Hygrophor yellowish-white

Hygrofor early

Hygrofor olive-white

Hygrophorus Russula

Hygrofor is profitable to collect, the pulp is dense, does not boil down, with delicate taste. Suitable for frying and marinades. The slimy film needs to be cleaned, it spoils the taste.

The hat resembles a ball, bright yellow, with reddish scales. The stem has scales, yellow-brown; in young mushrooms there is a fibrous ring.

Where and when does it grow?

They grow in deciduous forests, on dead trees, they can be found in many countries, even in Japan. They live in groups and appear from spring to autumn.

Are there varieties?

Has no similar species.

It is considered a low quality edible mushroom because it has hard flesh and a bitter taste. The cap changes shape from spherical to convex, with protruding ocher scales. The leg is rusty-brown below, with the same scales. The pulp is white or yellowish.

Where and when does it grow?

It grows in different forests, both on dead and living trees, on dead wood. Prefers birch, aspen, spruce. Gathering more in groups. Can be found from July to October.

Are there varieties?

No similar species were noted.

Because of its hardness, flakes are rarely cooked, but the hardness can be reduced by boiling. Suitable for fillings and stewing, salting. It is recommended to use only the caps, the stems are too hard.

Raincoat

It got its name because it grows actively after rains. It has many names: bee sponge, hare potato, ripe mushrooms are called fluff mushrooms, “ grandfather's tobacco", damn tavlinka.

The stem of the mushroom resembles a club, the cap has spikes, and the stem is very small. Old mushrooms are not white in color, but brown or ocher.

Where and when does it grow?

Found in coniferous and deciduous forests on all continents except Antarctica. Collection time is from June to September. But it is important to remember that these mushrooms are not collected in wet weather, because after a few hours they resemble a rag that is impossible to eat. Old mushrooms also lose their taste and resemble cotton wool.

Are there varieties?

There are several edible species:

• Spiky or pearly. The shape resembles a mace, the color is white or grayish.
• Lugovoy. It resembles a ball, white on top, with a flattened top.
• Pear-shaped. It resembles this fruit, the color is white, the pulp of old mushrooms is olive. In its composition, scientists have found substances that block the growth of tumors.

Known as bog mushroom, hen, Rosites dullus, Turkish mushroom. Outwardly it resembles a brown cap, the cap looks like a ball, in old mushrooms it is flat. The leg is off-white, with a membranous ring. The pulp is white.

Where and when does it grow?

It is found in foothill and mountain forests throughout Europe; the cap is found even in Japan and in the north: Greenland, Lapland. The most high altitude– 2 thousand meters above sea level. Settles near birches and deciduous trees, grows from August to September.

Are there varieties?

Similar to the early vole and the hard vole. The difference is that they are smaller in size and the flesh is bitter.

Considered a rare edible mushroom, the taste is reminiscent of meat. The later they are harvested, the tastier they are. The most common species in Russia, but it does not have the value of real truffles. It looks flattened, with a yellow-brown cap.

Where and when does it grow?

Loves coniferous forests, especially young trees. Hides in hazel trees, under birch and aspen. It is rare and not even every year. White truffles are harvested from August to September.

Are there varieties?

No similar species were noted.

Grifola curly

It is also called the ram mushroom, the leafy or leafy tinder fungus, maitake and even the “dancing mushroom.” It looks like a lamb with a thick clump of caps and small legs. Color – gray-greenish or gray-pinkish. Pulp with a nutty smell.

Where and when does it grow?

It grows in deciduous forests, settles near oaks, maples and lindens, on stumps, and less often on living trees. The season is considered to be the months from mid-August to September.

Are there varieties?

Only two related species are noted:

• Grifola umbellata. A cluster of small, round caps on trees.
• Sparassis curly (or mushroom cabbage). It looks like a yellow-white head of cabbage with lacy leaf caps. Grows on coniferous trees.

Amanita Caesar

It is also called Caesar's mushroom or Caesar's mushroom; it is very tasty and edible; it was valued even in ancient times. Translated from Latin as mushroom from Mount Aman, there was one in the ancient Roman province. In young mushrooms the cap resembles a circle, in mature ones it is convex. Color – orange or red. The plates are orange, the leg is light yellow.

Where and when does it grow?

It grows in light forests, under chestnuts and oaks, sometimes settles near beeches, birches, and hazel trees. It is found in many European countries and is listed in the Red Book of Ukraine and Germany. The Caesar mushroom is collected from June to October.

Are there varieties?

Other types of edible fly agarics include:

• Pearl or pink. The cap is red-brown, the leg is pink.
• Ovoid. The cap resembles an egg; in mature mushrooms it is stretched. The leg is white, with a powdery coating.

Fly agaric ovoid

Cobweb

Also called marshlander. The hat can be cone-shaped, convex or flat, in a variety of shades: yellow, brown, dark red, brown, purple. The leg looks like a cylinder, the same color as the cap.

Where and when does it grow?

Loves damp places, all types of forests are suitable. Often found in swamps. Grows from late summer to mid-October.

Are there varieties?

Counts both edible and non-edible edible species.

On the first list:

• Bracelet. The cap is convex, yellow-red, the leg is gray-brown.
• Blue-barrel. The cap is convex; in mature mushrooms it is flat, brown or yellow. The leg is purple or white.



Also called yellow boletus. The cap is convex, in mature mushrooms it resembles a pillow. Color – yellow-reddish or light gray. The leg is yellow and does not change color when cut.

Where and when does it grow?

Loves warmth, lives in the south, in coniferous forests, mostly under oak and beech trees. Prefers calcareous soils. It grows rarely, but densely. Seasonal time: from late May to early autumn.

Are there varieties?

Two related species are noted:

• Porcini.
• Bolet girlish.




Lakovica

The shape of the cap varies: from convex to funnel-like. The color depends on the weather: in normal humidity - pink or carrot, in the heat - yellow. The stem retains the overall color of the mushroom and looks like a cylinder.

Where and when does it grow?

Grows in parks and gardens, on the edges. But it is very capricious: it does not like very dark and damp places, or dry, sunny places. Found from June to September.

Are there varieties?

• Amethyst. The cap and leg are bright purple.
• Two-color. The top resembles a ball, over time it is pressed in. Color – brown, with a lilac tint. The leg is pink-brown.
• Big. The top resembles a cone, red-brown, like the leg.



It is called bubble-shaped, sac-shaped, round. And also - hare's or gigantic raincoat, because it always grows well after rain, or giant Langermania. The cap is large, smooth, white, ball-shaped, spiny. The leg is light, similar to a cylinder.

Where and when does it grow?

It grows more in tropical places; they can be found in forests and meadows. They appear from mid-summer and delight mushroom pickers until the cold weather.

Are there varieties?

There are several types of edible bigheads:

• Giant. The cap is white, similar to a ball, and turns yellow in mature mushrooms.
• Baggy. The width of the cap can reach 25 cm, there is a white spiny shell.
• Oblong. Long stem and small cap. The surface is spiny, white.



Also called cherry tree, clitopilus vulgaris. The cap is convex and may become funnel-shaped. The color varies from white to yellow-gray, the surface is smooth. The stem retains the color of the mushroom.

Where and when does it grow?

It grows in all cities of Europe, in different forests, in open woodlands, among grass. Loves acidic soils. It settles closer to apple and cherry trees, but is also found near coniferous trees.


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

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

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

In Russia there are several areas with a relatively mild climate where mushrooms grow even in winter. And in an abnormally warm winter, you may feel like our autumn has been extended for 4 - 5 months and White snow invented by some jokers.

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

AUTUMN STITCH

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

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

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

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

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

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

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

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

ON A NOTE

The autumn line is not very tasty.

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

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

LATE OYSTER MUSIC

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

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

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

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

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

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

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

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

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

ON A NOTE

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

In maturity she becomes harsh.

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

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

This is a real winter mushroom.

It is very important not to eat sour mushrooms.

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

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

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

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

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

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

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

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

How porcini mushrooms grow (video)

What mushrooms grow in the forest in early autumn

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

Honey mushrooms

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

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

Chanterelles

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

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

Saffron milk caps

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

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

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

Russula

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

• edible;
• inedible;
• poisonous.

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

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

White mushrooms

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

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

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

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

Late autumn mushrooms

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

Milk mushrooms

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

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

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

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

Winter mushrooms

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

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

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

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

Oyster mushrooms

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

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

Edible and poisonous types of autumn mushrooms in the Rostov region

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

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

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

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

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

How to pick mushrooms in autumn (video)

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

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The weather, according to mushroom pickers, is the most favorable at this time. And it is not necessary to wait for rain, air temperature and high humidity soil promotes the maturation of the most different types mushrooms But which autumn month is most suitable for mushroom pickers? Each month has its own attractions, but what mushrooms can be collected in large quantities in October?

Mushrooms in mid-autumn

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

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

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

Boletus, boletus and oyster mushrooms

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

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

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

Where to collect mouse mushrooms in Crimea (gray row)

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

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

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

Honey mushrooms and saffron milk caps

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

All about edible mushrooms growing in the Krasnodar region

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

Talkers and Garlics

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

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

Blues and waves

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

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

The best mushrooms and mushroom places Samara region

Chanterelles and greenflies

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

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

Unusual boletus and black milk mushrooms

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