Representing an additional and at the same time highly valuable food product. From this year, the category is conditionally distinguished edible mushrooms which, when fresh, contain toxins that are destroyed by proper cooking.
Mushrooms can be consumed fresh (in soups, fried, in sauces, etc.), as well as salted, dried or pickled, and certain types of mushrooms usually correspond to certain uses. So, for example, white mushroom, birch, butterdish can be consumed fresh, pre-dried, pickled and salted. Mushrooms such as mushrooms, mushrooms, etc., which have a pungent taste in their fresh state, are only salty, since only when salting (or even in preparation for salting, for example, when soaking), this causticity completely disappears. Most of the species of the lamellar group are eaten salted, and of the tubular ones, fresh, dried, or pickled, but in some cases, when this is of particular importance, it is quite possible to boil and fry fresh saffron milk mushrooms, pickle honey agarics, and dry low-value species.
When salting and pickling mushrooms, it is imperative to withstand the cooking time. So, when salting with cold brine, milk mushrooms can be consumed only after 30-35 days, and valui - after 50; with hot salting, the mushrooms are ready in 7-8 days. When marinating under an iron lid with an insufficient amount of vinegar or salt in heat, a botulism stick may develop; salted mushrooms under a plastic lid in the refrigerator are safer in this regard.
It must be remembered that even a well-known edible mushroom can become poisonous. In old mushrooms, various toxin-producing molds can settle, which are noticeable in the form of a white fluff or yellow coating, usually on the underside of the cap.
Wicker baskets or mesh baskets are the best containers for picking mushrooms. It is undesirable to allow violations of the storage periods and the rules for processing already collected mushrooms. In heat, and especially in a foggy plastic bag, they begin to multiply in geometric progression whose waste products can be harmful to health. The maximum allowable shelf life under adverse conditions for most mushrooms with a tubular hat is no more than 8 hours, especially hard chanterelles, podgruzdki (whites) can stand forgotten for up to 15-20 hours. If it is not possible to immediately process the collected mushrooms, it is better to immediately soak them in salt water. If there is no time to process too large a collection of mushrooms, then you can freeze them, but it is better to be already peeled and boiled, since bacteria actively multiply during prolonged defrosting of dirty mushrooms.
Another reason for the transformation of an edible mushroom into a poisonous one may be their location. Any mushrooms growing on the soil concentrate substances toxic to humans: heavy metals, carcinogens, pesticides, radionuclides. In this regard, it is not safe to pick mushrooms in forest plantations along the roads, where metal particles accumulate over the years from wearable parts of cars and harmful components emissions. In this regard, mushrooms, oyster mushrooms and other mushrooms living on rotting stumps are safer, since trees accumulate heavy metals an order of magnitude less. The lowest accumulation coefficient of radionuclides is also observed in honey mushrooms.
Types of this year are divided into several food categories; at the same time, the division into unconditionally and conditionally edible is not taken into account and is carried out in parallel. The assignment of this or that mushroom to a certain category is very relative: for example, the inclusion of oyster mushrooms and parasol mushrooms in category IV is completely unreasonable.
The mushroom season this year in Samara started very early. And we are not talking about spring morels and lines. The first noble mushrooms - boletus and boletus - in the vicinity of Samara began to be collected at the end of May! Closer to the middle of the month, after the heavy rains, butterflies, champignons, oaks and even mushrooms in some places went.
Judging by the reports of the mushroom pickers themselves, which are published on the Internet, the most fruitful places this June are the forests of Old and New Buyan, Binaradka and Krasny Yar. Surely full baskets are already being collected in the north of the region - in the Koshkinsky, Klyavlinsky and Shentalinsky districts, as well as in the east, in the Buzuluk forest. Some go to the Shigonsky district and even further, to the Ulyanovsk region - the forests there are much more beautiful. However, a real mushroom picker, like a fisherman, will never give up his "familiar" place. Therefore, the journalists of "VK" also could not resist and broke out into the forest last weekend.
Our "mushroom" route started from Coastal. Shortly before reaching the Piskalinsky vzvoz, we returned through Kurumoch to Molgachi, and then went to the pine plantations of the Krasnoyarsk region. And, to be honest, even despite the pouring rain that has not ceased since early morning, we found what we came for at the very first point. Strong, the size of a child's fist, butterflies, birch boletus on shaggy thick legs ... Approximately every second is wormy, but this is already the cost of the weather, which slowly but surely comes to its senses. The thermometer column rises, which means that there will be more and more pests devouring the fruits of the mycelium day by day.
But, of course, mushrooms became the main trophy of our sortie. We scored not so many of them, but in the end, these “royal” mushrooms were more than enough for two frying pans of the most delicious stew.
However, back to the process itself. Personally, I have repeatedly seen how many of my fellow countrymen, who boasted of their skills in mushroom hunting, returned to the cars with baskets full of completely indecent contents. In other words, there were more toadstools and conditionally edible mushrooms in their collection than what could be cooked and eaten without fear for one's health. A similar situation prevails in in social networks, where Samarans create profile "mushroom" groups.
I myself am not a professional mycologist, but I can boast that my parents once taught me one simple rule: if you are not sure, do not take it! And this is exactly what I recommend to do to everyone who is just starting to comprehend the basics of this exciting activity. After all, even one plate of a pale toadstool that accidentally fell into a basket with noble mushrooms and later thrown out can lead you to a hospital bed. And this, you see, is not at all the result that we expect from a walk through the forest.
From day to day, strawberries will ripen in the forests and meadows. Already this weekend outside the city is expected to influx of tourists. So take our advice and be sure to bring knowing person, which will tell you if what you have collected at the edge of the forest is edible. And if so, what is the best way to prepare it.
Probably everyone knows about the benefits of mushrooms. They are such a valuable food product that they are often used even as a medicine. Interestingly, this was well known thousands of years ago: in almost all ancient civilizations of the world, people used healing properties mushrooms, and Ancient Egypt they were even called the plant of immortality.
Mushrooms have a number of benefits for the human body. Few people know that humans are more closely related to them than to any other natural kingdom. According to scientists, about 50% of edible mushrooms, in addition to performing a nutritional function, also have a positive effect on health. Numerous scientific studies have found that some mushrooms can be used to prevent and treat serious diseases. More than a hundred different positive effects that they can have on our body have been proven.
But no matter how valuable the properties of this wonderful product are, you still need to be extremely careful with it. This is especially true for collecting forest mushrooms and further preparation. Consider what mushrooms grow in the Samara region, as well as how to properly collect and cook them.
White mushrooms
White mushroom or boletus is one of the most popular edible species. Due to the fact that they are quite difficult to cultivate, mostly white mushrooms are wild. You can find them in coniferous or mixed forests near oak, pine, spruce or chestnut. Mushrooms are easily recognizable by their brown or red-brown cap with a slightly sticky texture. The underside of the cap is made of sponge material. If you look closely, you can see tiny tubes from which spores are released. White fungus grows not only in the Samara region, it grows throughout Russia and, of course, is loved everywhere.
Porcini mushrooms not only have a pleasant taste, but are also very useful. Their high protein content makes them an excellent substitute for meat in vegetarian dishes. When dried, mushrooms have a very strong flavor and can be used as an addition to pasta, soups and sauces.
Butterflies are found in coniferous and mixed forests. They are collected from July to November. These are very tasty edible mushrooms which are considered a delicacy. They got their name because of the sticky oily texture. In total, there are about forty types of oil in the world, but they are all similar in that they are easily absorbed by the human body and are easy to prepare.
The most successful dishes with butter are combined with sour cream: stewed, fried and baked. But the most popular way to cook these mushrooms is pickling. They seem to be made for this. What you should not do with oils is to dry them. Due to the wet oily structure, this simply does not work out.
These mushrooms are quite common - "silent hunting" for them can be carried out in deciduous and mixed forests next to birches (the name speaks for itself). Mushroom pickers and just gourmets say that the taste and aroma of boletus mushrooms is no worse than boletus mushrooms. They can be fried, baked, stewed, and also harvested for the winter in dried form.
Before cooking, boletus should be soaked in salted water, or with the addition citric acid if you want to avoid browning of the mushrooms. They need to be cooked for a long time - from forty minutes to an hour. In this case, the foam that will be formed must be constantly removed.
Aspen mushrooms can be found in any type of forest. They are highly valued for their mild and delicate taste as well as their strong aroma. Recognizing these mushrooms is easy due to the muted color of the red-orange cap. They cook from them, as well as from boletus, a lot different dishes. The caviar is especially delicious. Many people boil boletus well before cooking to further protect themselves. This must be done in the same way as with the previous mushrooms.
Chanterelles are dense and fleshy, edible wild mushrooms. Their color varies from orange to golden. It is due to the content high level keratin pigment. The chanterelles have wavy, fleshy caps with ruffled false gills that run along the stump to form an abstract tulip. Valued for their special nutty flavor and aroma of apricots or peaches. Completely edible - from the cap to the stump.
Chanterelles are very healthy, contain vitamins and minerals necessary for the body. Studies have shown that they are even capable of fighting cancer. Especially tasty when pickled, but they can also be boiled, fried, and stewed.
This mushroom grows in coniferous and deciduous forests, Samara region. You can recognize it by its white color and the characteristic shape of a hat that looks like a funnel. Due to the bitter juice contained in the mushroom, it should be soaked before cooking. These mushrooms are best salted to achieve the perfect taste.
They are also called bakers. One of the most common edible mushrooms in the world. They are industrially grown on a huge scale, so you can buy champignons in every supermarket. In the wild, they grow most often on open space where there are chernozem soils: in the steppes, meadows and glades. Their appearance is probably known to everyone. Cap and leg are round and white color.
Mushrooms are prepared in different ways, but most often they are fried and marinated. Not suitable for drying, as they are not endowed with a strong aroma. Before cooking, they do not require additional processing or soaking, which makes them a very practical product.
Russula grow in many places and are very unpretentious in this regard. Their hats can be of various colors: from red to green. It is believed that The best way cooking russula - salting. This is especially true for species with red caps. They are distinguished by a bitter taste, which disappears after salting.
Mushrooms "Ryzhiki" are found in dense coniferous forests, the Samara region where there is little sunlight. Most often grow next to a pine or spruce. The color of the cap varies from orange to greenish. These mushrooms got their name because of the content of juice of a bright orange color - you can see it if you break the mushroom. The most suitable cooking methods are salting and marinating, but mushrooms are also delicious fried.
These unpretentious mushrooms are distinguished by a very interesting appearance- their cone-shaped hats are similar to the internal structure of walnuts. The stem is white and short. Despite the fact that morels are edible, they also contain a number of substances that are toxic to humans. In order to get rid of them, the mushrooms should be boiled for a while, before being finely chopped. Be sure to pour out the water.
Inedible mushrooms, Samara region
For most of us, the decision to go to the forest to pick mushrooms is like Russian roulette, because there is always the opportunity to put inedible, or even poisonous mushroom. Therefore, unless you are an absolute mushroom picking expert, you should stay away from this business. In no case should you take mushrooms lightly, even if you think you know exactly all the "bad" ones. In fact, some look quite harmless and may even look very much like their edible counterparts.
Amanita is an iconic toadstool from children's fairy tales. Instantly recognizable by his bright red hat with white spots. The main toxic substances found in fly agarics are muscimol and ibotenic acid. They act on the central nervous system, causing loss of coordination, alternating excitement and sleep, nausea, and in some cases hallucinations. These symptoms appear about an hour after eating. Rare, but still fatal.
This fungus is responsible for many human deaths, both accidental and purposeful. Death cap It has long history associated with the death of a number of well-known victims, including the Roman Emperor Claudius, the Pope and the Russian Tsar.
Found in forests, usually under oaks. These mushrooms are similar to several edible species, and this is their additional danger. The primary toxic agent is α-amanitin, which causes irreversible damage to the liver and kidneys. About thirty grams is enough to kill an adult. Many of the reported cases of poisoning have involved entire families. Unlike some of the other mushrooms on this list, pale grebe's toxicity remains unchanged even when cooked, dried, or frozen.
false mushrooms
Do you love honey mushrooms? In hunting for them, there is a high probability that they will stumble upon their poisonous twins - false mushrooms. Fortunately, they are not fatal, but can easily lead to poisoning. They can be distinguished by the absence of a ring on the stem, as well as by the too bright color of the cap. They will taste bitter, but it is better not to try until you are sure of the authenticity of the mushrooms. There is a simple way to do this - when you come home, dip them in water. If mushrooms are inedible, they will turn black or turn blue.
This mushroom of the Samara region is much more dangerous than its close relative, the red fly agaric. The hat is grayish-brown with white dots. The active toxins are muscaridine and muscarine, as well as hyoscyamine and scopolamine, which together adversely affect the human body. Causes hallucinations and illnesses, and in some cases can lead to death. The first symptoms occur two hours after eating. Among them are vomiting, diarrhea, tachycardia, dilated pupils and general weakness. If not promptly called ambulance there is practically no chance of recovery.
Live a century - learn to pick mushrooms
It is always important to remember that mushrooms must be collected wisely. No matter how experienced mushroom picker you consider yourself, caution never hurts. At home, carefully examine the collected mushrooms. Perhaps a poisonous or stale mushroom was lost among them. Additionally, protect yourself and your family by soaking and boiling mushrooms before further cooking. The main thing is not to abuse this product, because it not only has a number of contraindications, but is also difficult to digest. Stick to these simple recommendations and let the mushrooms bring you only benefit!
The beginning of autumn is a favorite time for mushroom pickers, when they throw backpacks over their shoulders, pick up buckets and baskets and into the forest. Especially for beginner mushroom pickers, as well as to help professionals, Komsomolskaya Pravda, together with readers, compiled a map mushroom places.
TOP - 10 famous mushroom places in the province
The village of Malaya Malyshevka. At the entrance to this village, turn near the sign for Spiridonovka into the forest. According to mushroom pickers, there are a lot of oyster mushrooms, there are.
How to get there. You need to go by bus "- Rich". He enters Malaya Malyshevka. The fare is 135 rubles. Departure from the regional capital at 10.30 and 11.40.
Shiryaevo village. Many mushrooms grow along the perimeter outside the village. Meet,.
How to get there. From the river station at 7.40, 15.00. Ticket price - 60 rubles.
Sergievsky district. On the way from Sukhodol towards Kinel-Cherkassy there are birch plantations. There are butterflies, honey mushrooms.
How to get there. You reach Sukhodol. You can take a ticket for the message Samara - Sukhodol or Samara - Sergievsk. The first flights depart at 7.40 and 10.55. The cost is 192.40 rubles. Exit at the "Sukhodolsky Turn". Further - on foot about a kilometer along the road towards Ufa.
Bogatovsky district. On the border with the Borsky district there will be a forest with honey agarics, boletus, oyster mushrooms and porcini mushrooms.
How to get there. You can drive to the village Bogatoe. The cost of the trip is 139.30. The bus leaves daily at 8:15.
Bor district. The village of Borskoe. Pine forest is 100 meters away. Butter, .
How to get there. To the village of Borskoe, the bus leaves from the central bus station at 8.00. one-way fare - 200.8 rubles.
See also: Into the woods on schedule
Shigonsky district. Not far from the Volzhsky Utes sanatorium, honey mushrooms, boletus and champignons live in the forest. But the car will have to be left a hundred meters from the sanatorium.
How to get there. The bus leaves for the village of Shigony at 8.00. The cost is 235.5 rubles.
City of Samara, for the village. Mekhzavod aside from the city. There you can find mushrooms and porcini mushrooms.
How to get there. Bus number 1. Minibuses No. 1, 1k, 67.
Administrative settlement, birch grove. On the edge of honey mushrooms, an abundance of boletus, russula.
How to get there. Bus No. 50, 1. Minibuses: No. 1, 1k, 50, 232.
Kurumoch village. On the way towards Coastal you will find mushrooms, milk mushrooms, boletus, oyster mushrooms.
How to get there. The village of Pribrezhny can be reached by bus number 447 from Barboshina Polyana. Or to Kurumoch on route 389.
Forest near the village of Novosemeykino. There grow oyster mushrooms, mushrooms, boletus.
How to get there. On the route number 410a. Walks from the railway station along the Moscow highway.
Where else can you hunt quietly
| Where | Which grow |
| Zaborovka village, Syzransky district | Butterflies, mushrooms |
| Stavropol district, near the village of Uzyukovo | butter |
| Shigonsky district, 100 meters after the village of Komarovka | Milk mushrooms, mushrooms (including winter ones), oyster mushrooms, porcini mushroom |
| Alekseevsky district, 300 meters from the village of Gavrilovka | Butterflies, waves |
| Zhiguli mountains | Honey mushrooms, boletus, porcini mushrooms |
| Elkhovsky district, the border of the Ulyanovsk and Samara regions | Mushrooms, mushrooms, oyster mushrooms, boletus |
| Pokhvistnevsky district, towards the Orenburg region | Honey mushrooms, boletus, porcini mushroom |
| Krasnoarmeysky district, Alekseevsky settlement | Butterflies, mushrooms |
| Kamyshli district, if you drive 300 meters from Kamyshli to the east of the region | White mushrooms, oyster mushrooms, mushrooms |
| Kinelsky district (Krasnosamarsky staircase) | Milk mushrooms, mushrooms, oyster mushrooms |
| Krasnoyarsk region, the village of old Binaradka | Oyster mushrooms, champignons |
| Shigonsky district, 100 meters from the village of Muranka | Aspen mushrooms, milk mushrooms, boletus, oyster mushrooms |
| Reserve Samarskaya Luka, Podgori village | Aspen mushrooms, champignons, milk mushrooms, boletus, oyster mushrooms |
| Reserve Samarskaya Luka, between the village of Rozhdestveno, towards the village of Podgora, pine forest | Oilers |
| Reserve Samarskaya Luka, Zolnoe | Milk mushrooms, boletus, mushrooms |
| Reserve Samarskaya Luka, Usolye | Volnushki, milk mushrooms, mushrooms, boletus |
| Reserve Samarskaya Luka, Apple ravine | Aspen mushrooms, champignons, milk mushrooms, whites, boletus, oyster mushrooms |
| Reserve Samarskaya Luka, Shafts | Milk mushrooms, butterflies |
| Reserve Samarskaya Luka, Pine Solonets | Waves, oils |
| Samarskaya Luka, the village of Bolshaya Ryazan | Mushrooms, mushrooms, butterflies |
Read also: Mushroom card Leningrad region. Sosnovo
COMMENTARY OF THE SPECIALIST
Sergey Zudilin, Dean of the Faculty of Agronomy, SSAA:
There has been little rain this summer. Therefore, do not rush for mushrooms as soon as they appear. The mushroom picker can collect toxic substances. Wait for the second rains. Before eating mushrooms, boil them. Don't ever try raw mushrooms to taste.
The first signs of poisoning occur after 10-20 minutes. This is weakness, malaise, discomfort in the abdomen, rumbling of the intestines, spasms, and then pain. Later, nausea and vomiting will appear. You need to call an ambulance. Rinse your stomach before she arrives. large quantity water and drink activated charcoal.
How to handle mushrooms
REMEMBER!
Rospotrebnadzor reminds:
The sale of forest mushrooms is allowed only in stationary markets, in specially designated places. Mushrooms are allowed to be sold on the market in fresh and dried form, sorted by botanical species, carefully cleaned from the ground, not crushed, passed through without fail veterinary and sanitary expertise in the market laboratory. Products plant origin non-industrial production must comply with veterinary and sanitary standards.
August 24, 2013
Where in our province are the most mushroom places, the correspondent of the city portal Samara24 found out.
August and early autumn are the favorite time for mushroom pickers. Especially for lovers of "silent hunting" - a map of the most mushroom places in the province from Samara24!
Take baskets and buckets, and go to the forest for mushrooms! Now the season of boletus and boletus has come, you can still pick up russula and chanterelles. Waves, mushrooms, milk mushrooms and mushrooms will appear very soon.
It is also worth looking for mushrooms in the Samarskaya Luka nature reserve near the villages of Podgory, Zolnoye, Usolye, Apple ravine, Shafts, Pine solonets and Bolshaya Ryazan. These places are especially rich in milk mushrooms, honey mushrooms and butternut squash.
In the Samara region, mushrooms are a rarity. Experienced mushroom pickers say that these first-class mushrooms are found in the neighboring Ulyanovsk region, especially in the forests near the villages of Coastal, Kremenskie Vyselki, Krasnaya Reka in the Staromaynsky district. Mushrooms can be harvested until October.
Here it is - the mushroom picker's dream! Ah, what boletus!
photo mushroomer.info
In general, there are much more mushrooms in the Ulyanovsk region than in our country. You can go to almost any area where there is a forest, and if the year is “mushroom”, you will definitely return with prey. In addition to Staromaynsky, the Kuzovatovsky, Baryshsky, Ulyanovsky, Sursky and Inza regions are especially rich in mushrooms. For example, a lot of mushrooms are found in the village of Undory, in the village of Lesnoye near Dmitrovgrad, at the stations of Naleika, Racheika, Kuzovatovo, Barysh. They go there for butterflies, boletus, chanterelles, boletus, boletus, whites (loaders), volnushki, saffron mushrooms and honey mushrooms - depending on which mushrooms the season is coming.
Where to look for mushrooms
- Oddly enough, mushrooms love to "creep out" on the paths and roadsides of forest paths.
- In a birch-pine forest, in a birch forest and in an aspen forest, you will surely collect a good "harvest" of various mushrooms.
Mushrooms usually don't grow in tall grass. Prefer tubercles and "bald patches".
Where there is one, there is another. Many varieties of mushrooms grow in clearings, and some grow within a radius of several meters from one another.
- Boletus and boletus are only so called, but they grow under young pines, and under birches, and on hillocks. Whites "love" oak forests and birch forests, butterflies - young pines, whites - birch forests and spruce forests.
Note to the mushroom picker
- If you do not know what kind of mushroom is in front of you - never take it.
- To pick mushrooms, take a wicker basket with you - this is the best container. In bags and buckets, mushrooms break, crumple and quickly deteriorate.
It is very dangerous to taste raw mushrooms. Suddenly poisonous?
- Never pick old, flabby and wormy mushrooms.
- A tuberous thickening near the stem is a sign of many grebes, so leave such mushrooms in the forest.
- Mushrooms that grow near cities and along busy roads are not suitable for food. Even edible ones - because they accumulate everything harmful substances from car exhaust pipes.
- Do not leave the collected mushrooms overnight, sort and boil as soon as you return home. As a last resort, postpone it until the morning, and leave the mushrooms in a cold place at night.
Boil the collected mushrooms for at least 20 minutes. And those that belong to 3-4 categories, it is better to cook even longer and twice.
Edible mushrooms are divided into 4 categories in terms of its nutritional value.
I category: porcini mushrooms (boletus mushrooms), real breast, mushrooms, chanterelles.
II category: breast grey, oak, golden yellow; boletus, boletus, white russula, champignon.
III category: valuy, volnushki, aspen, poplar and black milk mushrooms, fly mushrooms, honey mushrooms, butternut squash, russula, morels and stitches.
Everything else is IV category, mushrooms, so to speak, conditionally edible, like oyster mushrooms, umbrellas, talkers, raincoats and greenfinches. Still, we do not recommend taking such mushrooms.Anna Vygolova
