What mushrooms grow, where and when: places and dates of fruiting

Mushrooms

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Kira Stoletova

The golden autumn time is the mushroom picking season. The most popular among lovers of “quiet hunting” is the porcini mushroom. The growth conditions for porcini mushrooms have certain nuances. For this normal development of the species, the correct temperature regime, moisture in the surface layers of the soil and good lighting are required.

Conditions for the growth of porcini mushrooms

Morels

Many gourmets consider morels to be second only to truffles in terms of taste. Nevertheless, in terms of the time of their appearance in the forests, they should be considered unconditionally the first. In good years, the fruiting bodies of morels appear as early as April, delighting the zealous mushroom picker. Who, despite the furious ticks at this time, had already “sharpened his skis” into the forest - as soon as the snow melted there and it became more or less warmer.

It turns out that there are several types of these wonderful mushrooms, but here I will consider only three of them - the most commonly collected. I recommend that the inquisitive reader read the article “Morals - spring mushrooms: about collecting and eating” - it discusses the varieties of these mushrooms that are not included in the text below, and also provides recommendations for collecting, processing, preparing and cooking morels.

Edible morel

Of all the morels, it stands out for its largest size and its abundance. In the baskets of spring gatherers it makes up the lion's share of the total harvest.

Edible morel grows on calcareous soils rich in nutrients, gravitating towards well-lit places, therefore it prefers light forests - birch, aspen, elm, oak groves, poplar groves and pine forests. This mushroom does not avoid mixed forests. In terms of relief, it loves lowlands and floodplains, as well as southern mountain slopes. Usually, edible morels are found where in the forest there are clearings, clearings and gaps among trees, in cluttered places, in old burnt areas. Morels are also found in cities - there they grow in forested areas, as well as in front gardens. Some gardeners can tell you stories about how they found morels right in the garden (in places where fruit trees and shrubs grew), I will say this - there is some truth in these stories.

Appears in our forests around the beginning of May , peaks in growth in the middle to end of this month , continues to release fruiting bodies until June , and then (approximately in the middle of the month) disappears completely. In abnormally warm seasons - when autumn drags on and is dry and sunny - it may appear in October.

Conical morel

The earliest of the morels.

It begins to bear fruit in mid-April , but is not as numerous as its previous brother. Disappears from forests around the end of May , less often - at the beginning of June .

It grows in coniferous and mixed forests, preferring moist grassy places, especially often found in swampy lowlands and floodplains. Also loves cluttered places. It was noticed that the fungus seemed to form mycorrhiza with ash. Unlike the edible morel, it prefers sandy soils.

Morel tall

Externally, this mushroom actually corresponds to the previous one, differing from it only in the darker color of the cap (and even then not always) and a little higher height. In terms of timing of appearance in the forests, it also fully corresponds to its counterpart.

Usually - mid-April - May , less often bears fruit until June .

The growing conditions are almost the same as for the previous morel. Except that the tall morel is periodically found in gardens and vegetable gardens. Well, he still comes across noticeably less often.

Some progressive mycologists consider the conical morel to be a subspecies of the tall morel.

All mushroom reference books say that before cooking, morels should be boiled in salted water for at least 15 minutes and then discard the broth . This is necessary in order to neutralize toxins that may be present in fresh morels.

However, today there is a tendency to challenge this statement by some mushroom pickers who do not boil morels, but cook them immediately. However, do not forget about the statistics of poisoning with fresh morels in Europe and the USA - although this is rare, it still happens. Therefore, we can advise one thing here - for now it is better to boil it “just in case” , and let the learned men deal with the clarification of this topic.

Growth conditions and mushroom picking calendar

People very often encounter mushrooms in everyday life, without even suspecting that they are dealing with them. We are accustomed to thinking that mushrooms are gifts of nature growing in the forest. However, mushrooms also include yeast, which every housewife uses to prepare dough. Fresh yeast has good lifting force, the dough rises quickly and well, the baked goods are fluffy, finely porous, and appetizing. Bad, “weak” yeast produces products of poorer quality. Or, for example, the bread in your bread bin became moldy and, in general, you began to notice that the bread in this bread bin was quickly becoming moldy. An experienced housewife knows what's going on here. You need to thoroughly rinse, wipe and dry the bread bin - the molding of the bread will stop. Here we also encounter mushrooms. Mold, that is, the proliferation of fungi, depends on a number of factors: temperature, relative air humidity, and the presence of oxygen.

Thus, mushrooms in the first and second cases are living beings capable of living and reproducing. What do yeast and mold have in common with wild mushrooms, which we collect and store for future use? They are united by common structural features. If we examine a piece of mold under a microscope, we will see mycelium, or mycelium, which in appearance resembles spider web felt. This is actually the mushroom itself, its body. Webs are thin threads called hyphae that grow only at their tips. A fungal cell differs from other plant cells not only in shape and content. Its shell consists of a special substance - fungin, which gives the cell special strength and is destroyed only by prolonged exposure to high temperature. This explains the need for longer heat treatment of mushrooms when preparing dishes. For the same reason, it is not recommended to consume mushrooms for people suffering from gastrointestinal diseases. The peculiarity of mushrooms is that instead of the starch inherent in plants, they contain glycogen - starch, which is present only in animal organisms. It is no coincidence that the ancients classified mushrooms as objects of animal origin. Mushrooms do not contain chlorophyll and are not able to synthesize organic substances, although, like all living organisms, they need them. Therefore, mushrooms settle in any environment where the necessary nutrients are available. Reproduction can occur by spores and pieces of mycelium if placed in favorable conditions. How does a mushroom work? The fruiting body of the fungus, like the mycelium, consists of fungal threads - hyphae - which, depending on their belonging to one or another part of the fungus, perform strictly defined functions. For example, the integumentary hyphae covering the cap produce coloring substances from the outside, giving it a certain color. Other hyphae act as transporters—through them, water and various nutrients enter the fruiting body from the soil. These hyphae are arranged vertically and fit tightly to each other, forming the mushroom stalk. The stalk carries nutrients to the cap, on which spores mature as they grow. The lower part of the cap of various mushrooms can be tubular (boletus, aspen boletus, boletus, boletus), consisting of many tubes fused together. The spores of these fungi are formed inside the tubes. Mushrooms such as saffron milk mushrooms, mushrooms, and champignons form plates on the lower part of the cap, which is why they are called lamellar. Spores of agaric fungi are found on both sides of the plates. Eats groups of marsupial mushrooms (morels, strings, truffles), in which spores are formed in the recesses of the winding cap; in puffballs, spores form inside the fruiting body. As the mushroom grows, the spores mature and fall out of the caps. The ripe spores of the raincoat are especially clearly visible; during this period they are called “puffers”. If you step on such a raincoat, it seems to explode, forming a column of dark dust. This dust is the spores of the puffball. The top of the mushroom cap is covered with a thin skin, which plays a protective role, protecting the fruiting body from adverse effects and moisture evaporation. It is not difficult to see the mycelium if you dig up the mushroom and carefully wash the lower part of the stem from the soil. You will see a delicate white cobweb - this will be part of the mycelium. In general, under favorable conditions, the mycelium grows very strongly, as if penetrating the ground with a web. A well-developed mycelium absorbs more nutrients from the soil necessary for the development and growth of the fungus. However, the mycelium not only consumes, but also helps create and absorb nutrients. Fungal mycelium secretes so-called enzymes that decompose the soil substrate and assimilate the products of its decomposition. Thus, the fungus lives and develops at the expense of the mycelium. The mycelium of all forest mushrooms is perennial, not at all picky about changes in external conditions, and tolerates frost and drought well. Therefore, mushroom pickers know “their” places where milk mushrooms, porcini mushrooms or boletus mushrooms grow. It seems that there are no signs of the appearance of mushrooms, but a favorable time comes, and the mycelium comes to life, bringing large harvests. Indispensable conditions, in addition to temperature, are relative air humidity and the presence of moisture in the soil. Fogs are especially favorable for mushroom growth. If fogs begin in the summer, it means it’s mushroom time. Mushroom pickers should know about another important condition for good harvests. As we have already said, the same mushrooms can grow in one place for several years and the number of mushrooms depends on its intactness. Some mushroom pickers do not comply with this condition and pull out the mushrooms “by the roots,” thereby causing great damage to the future harvest. Those who know always go for mushrooms with a knife, cutting off the stem carefully so as not to damage the mycelium. Next year they will definitely find a lot of mushrooms in the old places. This explains the “secret” of mushroom places. Another indispensable condition is the proximity of mushrooms to certain types of trees. Only on a certain tree is a mushroom capable of forming a fruiting body: porcini mushrooms can be found in the vicinity of pine, spruce, oak, and birch; boletus - with aspen, boletus - with birch; saffron milk - with pine or spruce. This is where the names of many mushrooms come from. This kind of cohabitation was first noticed and explained by Russian scientists at the end of the 19th century. The fact is that mushroom hyphae and thin tree roots bring mutual benefit to each other. Trees supply mushrooms with carbohydrates, which mushrooms themselves cannot synthesize due to the lack of chlorophyll. But the mushroom does not remain in debt. Thanks to the highly branched mycelium, it supplies the tree with water, nitrogen and other nutrients, which it takes from plant residues decomposing in the soil. It has long been noted that young trees grow better if there are myceliums nearby that can bear fruit. The beginning, duration and end of mushroom growth depend on their type, as well as on weather conditions, not only of the current year, but also of previous years. Mushrooms usually grow in layers. It is believed that the first layer appears in mid-May, the second in the third decade of July, and the third, the longest, lasts from mid-August to October-November. Since the timing of fruiting is influenced by many factors, the harvest calendar can only be approximate. In recent years, mushroom yields have decreased significantly. The main reason is our mismanagement of forest products. Many do not know basic cultural gathering skills. On Saturdays and Sundays, you can see dozens of cars and motorcycles on the edges of the forest; some “virtuosos” manage to drive their vehicles into the thicket, disfiguring bushes and vegetation, and causing damage to the forest. Others search for mushrooms and turn over the litter, but this is the place where the fruiting body is born. There are different recommendations for collecting mushrooms. Some argue that mushrooms should be cut with a knife, others recommend carefully unscrewing the stem from the mycelium. Both methods can be considered correct. The main thing is not to damage the mycelium. It doesn’t occur to anyone to pick the berries along with the branches, but few people think that if you disturb, trample the mycelium, there will be no harvest. Mushrooms are a food product in the creation of which only nature takes part. There is evidence that before the First World War, the amount earned by peasants for wild mushrooms exceeded the cost of all the wood then exported abroad. Economists have calculated that collecting an average of 35 kg of mushrooms from 1 hectare of forest mushroom-bearing area gives a greater economic effect than growing wood on this hellish area. In the book by D. A. Telishevsky “Integrated use of non-timber forest products,” intended for forestry engineers and technicians, the factors influencing the collection and fruiting of mushrooms are systematized. It turns out that the yield of mushrooms depends on the age and completeness of the plantings. If the forest is old and dense, it is useless to look for mushrooms there. Young forests are most productive. They still have a thin layer of forest litter, which does not prevent the soil from warming up quickly, so here mushrooms appear much earlier and the harvest is greater. In the dark, dense forests, over decades, a thick forest floor has formed, which prevents the warm rays of the sun from warming the ground. In old forests, mushrooms can grow only at the edge. Over time, cleared areas become mushroom grounds. Already in the second or third year after cutting down coniferous and deciduous plantations, you can go looking for honey mushrooms. Thinning the forest is necessary for its improvement, as the access to light, heat and moisture increases, which also contributes to better growth of mushrooms. When mature forests are cut down at one time, after 2 years, morels and late honey mushrooms appear in the cleared area in early spring. Much later, after 5...6 years, when young shoots form and a young forest begins to form, nature gives boletus, boletus and boletus. Experienced mushroom pickers know that the largest families grow in thickets of young growth, as well as in places where forest residues are burned - fire pits. During the evolution of forests, groups of mushrooms are also replaced. After 8...12 years, when the tree crowns grow, boletus, boletus, russula, milk mushrooms and porcini mushrooms begin to appear in the forest. It is well known that with a warm spring and abundant rainfall, you can expect an abundance of mushrooms. However, each mycelium bears fruit only once per season. Why, then, in the same places during the summer, with periodic warm, heavy rains, do mushrooms appear again and again, as if in layers? It turns out that mycelium can be located at different depths. Under favorable conditions, the upper myceliums bear fruit first, then the myceliums located below, and so on. Thus, warm rains, especially in July-August, are of main importance for mushroom yields. Cool September rains do not cause mushroom growth. There are times when there is little warm rain, but the mushroom harvest is large. This can be explained by the fact that previous years were poor harvests. Each type of mushroom is favored by certain weather conditions. This explains the different fruiting times. It has been established, for example, that the white mushroom grows abundantly at an average monthly air temperature of 18°C and with sufficient rainfall. It is recommended to take this fact into account when artificially growing porcini mushrooms. The yield of mushrooms is affected not only by the weather of the current summer, but also of the previous autumn. A warm autumn with heavy rains is the key to a good harvest next year. People often say: “it grows like a mushroom.” Indeed, it is difficult to imagine a plant that would grow so quickly. However, the growth rate depends on many factors. Worminess greatly retards the growth of fungi. Dry weather also inhibits growth. Mushrooms grow evenly, regardless of the time of day. The greatest growth occurs after heavy rain. Tubular mushrooms grow and age faster than lamellar mushrooms. In late autumn, with the onset of morning frosts, mushrooms can grow for more than a month and age for the same amount of time. Therefore, in fruitful years, you can go for honey mushrooms until the first snow. They will always remain fresh, elastic, healthy. The entire fruiting period is divided into 3 stages or layers. The first layer occurs in the second half of May - early June, when haymaking begins, which is why the mushrooms are called hay-mows. The first boletus, boletus, boletus, and porcini mushrooms appear. But there are very few of them; as a rule, you need to look for them in well-lit places, abandoned forest roads, that is, where moisture has remained since spring and the soil has warmed up sufficiently. The first layer of mushrooms is short-lived - 7...10 days, so there is no need to hope for a rich harvest. In addition, the mushrooms of the first layer are often wormy. The second layer begins in mid-July and lasts 2-3 weeks. The yield of the second layer is also small. Mushrooms are also found in well-lit clearings and on the edges of forests. Since the second layer of mushrooms coincides with the harvesting of winter grains, they are popularly called winter mushrooms. These mushrooms, like the First Layer mushrooms, are often damaged by worms. The third layer of mushrooms is the most productive and lasting. It starts in mid-August and lasts until October 0. During this period, the rains are usually even and cool, so the soil retains moisture at the same level. This is the most favorable time for mushroom growth, so experienced mushroom pickers go to the forest during this period. The third layer of mushrooms appears not only in clearings; they can be found in young forests and plantings. Mushrooms of the third layer are clean, dense, they are used for drying, salting, and pickling. There are phenomena that signal the appearance of mushrooms. In science they are referred to as phenosignalizers. The beginning of each layer is associated with the seasonal development of trees and shrubs. The first layer of mushrooms begins with the flowering of rowan; the second - with the flowering of fireweed; the third - with the first yellowing of birch leaves. Here are some signals of the appearance of individual species. The aspen blossomed and the male catkins began to fall off the tree - which means that the first morels appeared in the forest. The same aspen, when fluff flies from it, can serve as a signal for the appearance of the first aspen boletuses. Winter rye has ripened and the first porcini mushrooms appear. The mountain ash has bloomed - after 5...6 days you can look for boletus mushrooms. The pine tree began to bloom—grainy boletus appeared in the young pine forests. Severely yellowed birch trees indicate the beginning of honey mushroom growth. Mushrooms of different types themselves can be signaling agents: the abundant growth of fly agaric mushrooms coincides with the growth of porcini mushrooms; rashes have appeared, which means that saffron milk caps will appear in a few days. It is impossible not to mention the relationship between the fruiting period of mushrooms and their worminess. It’s a shame when there are a lot of mushrooms, the appearance is quite benign, but if you cut them in half, they are all riddled with tubules from worms. Many people have seen mushrooms cut in half and thrown away in the forest. What does this mean? The period of fruiting of the first or second layer of mushrooms is ending. In this place, it is almost useless to look for healthy, strong mushrooms. You may still find mushrooms, but most of them are old or wormy. The most benign mushrooms appear at the beginning of fruiting. The layer of mushrooms ages over time and becomes infected with insect larvae, so even young mushrooms at the end of fruiting are immediately damaged by worms. There are few mushrooms that are completely undamaged by worms, therefore, in industrial harvesting, specimens that are less than half damaged by worms are classified as benign mushrooms. It should be remembered that old wormy mushrooms can cause poisoning. And fresh mushrooms, even in the refrigerator, can be stored for a very short time (within a day), because they quickly deteriorate and are contaminated with microorganisms that cause poisoning. The literature provides data on the average worminess of mushrooms in the total mass during harvesting. Thus, chanterelles are not affected by worms at all, 5% of the harvested harvest is affected by honey mushrooms, 18.5% by porcini mushrooms, 25.6% by aspen mushrooms, 31.5% by boletus mushrooms, 38.2% by buttercups. However, when collecting mushrooms for personal purposes, wormy mushrooms should not be collected. It is necessary to adhere to the rule “less is more.” The resources of some types of mushrooms are being depleted. Unfortunately, in our country almost no work is being done to rationally exploit mushroom resources and increase their productivity. Experts believe that it is possible to preserve and increase the supply of valuable mushrooms by creating numerous micro-reserves in which mushroom picking will be prohibited.

Stitches

Now the most controversial of spring mushrooms will go. Their inconsistency lies in the fact that in Russia, from time immemorial, lines have been devoured by both cheeks, and in the West they are poisoned with them, including with a fatal outcome [1]. kaput"..

The whole point here is the inconsistent concentration of a special toxin contained in the lines. Usually it is such that one or two boils are enough to neutralize the poison. However, sometimes the content of this poison goes off scale, and no amount of boiling helps. Rumor has it that six months of drying can completely get rid of the toxin, but scientists warn that everything here depends on how much poison has accumulated in the fruiting body of the mushroom.

That is, if there is enough of it in the mushroom, no amount of drying or boiling will save you from terrible poisoning.

On top of that, different people’s bodies tolerate string toxin differently. Some people don’t even give a damn about it - there are cases when particularly crazy mushroom pickers ate armfuls of lines in their raw form, and - “at least henna.” But another, more unpleasant statistic is also known - when even a fully processed mushroom with a minute concentration of toxin caused serious poisoning in the eater.

To collect or not to collect lines? This is a voluntary activity of every mushroom picker, but at his own peril and risk .

Nevertheless, we will still consider these spring mushrooms.

By the way, there are actually many more varieties of strings than are described below, and in general a more detailed narrative is devoted to these mushrooms: “String mushrooms: photos, descriptions and something about toxicity.”

Ordinary stitch

It has been noticed that this mushroom prefers coniferous forests to deciduous forests. Loves old burnt areas and clearings, as well as sandy soils.

It bears fruit in late April - early May , and so on almost until June .

The line is gigantic

The largest of the lines. It differs from the previous one in the lighter color of the “hat”. Appears in birch forests and mixed (but always with birch) forests in late April-early May.

It bears fruit until the end of May , less often until the beginning of June .

It grows in well-warmed places - edges, clearings, etc. Like all lines, it feeds on decaying wood dust.

Inedible mushrooms in May-June

In addition to edible ones, in late spring and early summer you can also find mushrooms in the forest that are not yet classified as poisonous, but for some reason are still inedible.

Russula gall

Photo from wikipedia.org, author - Jerzy Opioła

The mushroom is inedible because it has a pungent taste. Lamellar, distinguished by a cap with a diameter of 4-9 cm, first convex, then flat, as well as a light ocher fusiform or club-shaped leg and white pulp with a geranium scent.

Russula

Our great-grandmothers were sure that russulas with a red or purple cap (acrid russula, blood-red russula, birch russula, sardonyx russula) were “relatives” of the fly agaric, and never ate them. Russulas with a red cap are actually called inedible in some sources due to their unpleasant, burning taste. It is worth noting that the last two of the listed russulas can be found in the forest as early as June.

Oyster mushroom covered

Photo from mushroomobserver.org, author - Gerhard Koller (Gerhard)

This representative of the Oyster mushroom family is difficult to confuse with any other mushroom, but it is also not worth collecting: it is unsuitable for food due to its dense rubbery pulp. Brown-gray, lamellar, with a sessile cap from 3 to 8 cm in diameter with a downward curved edge. The pulp smells like raw potatoes. Mushrooms grow in groups mainly on aspens from May to mid-summer.

Russula

Now we come to summer mushrooms. First on the list are russulas - as the earliest mass-produced ones. It's funny, but some mushroom pickers don't collect them, considering this a frivolous activity. In vain, because in terms of taste they are quite good (and some types are even considered a delicacy) and have beneficial properties. However, some of the russula are quite pungent in taste when fresh (as a rule, they are distinguished by a provocative bright red color), and the bitterness can irritate the mucous membranes, which can easily cause symptoms of poisoning. But there are quite a few types of edible russula (their distinctive feature is that the pulp is not bitter or pungent, and is often pleasant to the taste), and listing them all would definitely not be enough in one article.

You can read more about edible varieties of russula in the article “Russula (bruises): photo and description.”

Different types of bruises have different periods of appearance. Some of them are early summer, some are late summer, and some are autumn. There are also russulas that bear fruit throughout the warm season.

Therefore, we can safely say that these mushrooms appear in our forests around mid-June , and disappear only in mid-October .

And where they grow - it all depends on the specific species. But in principle, in any forest you can find some edible russula.

Breeding methods at home

Two schemes for growing porcini mushrooms are used

Mushroom pickers use two schemes for cultivating this species at home:

extensive method: it involves artificial breeding in the forest or in the garden;
intensive method: cultivation is based on creating conditions close to natural in a greenhouse or other specially equipped places.

Irina Selyutina (Biologist):
Having set out to grow porcini mushrooms at their summer cottage, a person is faced with the question of where to get them. There are several ways to get mycelium:
Collect yourself: when picking mushrooms, a section of mycelium (with mushroom) is cut out around the selected mushroom with a sharp knife. The size should be at least 15x15 cm, but there is no need to cut a huge “tablecloth”. There is no need to plant it in one piece. Can be divided into several parts and planted in an already prepared mixture. The mother mycelium is covered on top with loose forest soil (from the same area where the mycelium was taken) in a layer of at least 5 cm.
Buy fresh porcini mushrooms (not in the supermarket, but at the market).
Buy mycelium in a specialized store.

Each mushroom grower determines for himself the method of acquiring mycelium and growing it. It all depends on the person and the desire to get the desired result.

Butter

Another numerous genus of mushrooms, combining about four dozen different species. A couple of them (dozens) definitely grow in our country.

Boletus, along with russula, are one of the earliest summer mushrooms; moreover, they are known for the fact that they begin to appear together. Their only drawback is increased worminess (up to eight mushrooms per dozen), but nothing can be done about that, because the taste of butter mushrooms has always been excellent.

They grow in different forests, but are more inclined towards conifers. There are especially many butterflies in young, well-warmed pine forests. It is better to collect these mushrooms with cloth gloves, otherwise your hands will be stained with mushroom “snot” and dirt adhering to them.

Butterflies begin to grow in mid-June and continue to appear almost until October . The peak of their fruiting occurs in August-September .

More details about boletus mushrooms are described in the article “Boletus mushrooms: 25 varieties (photos and description).”

What edible mushrooms appear in the summer at the beginning and end of August: photos, list, names

With the onset of August, fogs begin and dew falls abundantly. These are excellent conditions for the development of fungi.

A huge number of nature's favorite gifts appear in the forest.

Rizhiki - the royal mushroom

Belongs to the species Lactarius

Autumn mushrooms are real

Armillaria mellea

Polish mushrooms - panskie

Boletus badius
Begins to bear fruit abundantly:

various specimens of milk mushrooms
boletus
greenfinch
White mushroom
boletus
boletus
chanterelles
russula
waves
different types of moss

About 120 species of various edible mushrooms grow during this period in various areas of the natural environment.

Be careful when going for mushrooms. Edible mushrooms have a lot of toadstool counterparts. Collect mushrooms that you are 100% sure are edible.

Mushroom dishes are very tasty and healthy
They are a true decoration of any holiday table.
If prepared correctly, they can be stored for a long time.

Free information

Obabki

Despite the fact that boletus mushrooms are usually called obabki, that is, mushrooms with brown caps, according to science it is a whole genus of mushrooms, which includes not only brown boletus mushrooms, but also all kinds of red-headed boletus mushrooms. And what’s most interesting is that there are several types of both. However, the average mushroom picker has never bothered about their diversity, and distinguishes these mushrooms only by the color of their caps. Well, because some of them are found under birches, and some - under aspens.

boletus

Since from time immemorial these mushrooms have been called little girls, we’ll start with them. A brief overview of boletus mushrooms will include the three most commonly collected species; more details about these mushrooms and their other varieties can be read in the article “Boletus mushrooms: what they are, where they grow and when to collect.”

Common boletus

Captured (in all its glory) in the photo above, which headlines the gag section. It is found, of course, in birch forests, or mixed ones, but always with an admixture of birch. It can also grow in the tundra - among dwarf birches, and often has a sprout that is taller than the latter, which is why it is jokingly called “overbirch birch” among tundra inhabitants.

Appears already in June , often in the first half of the month. Continues to bear fruit for quite a long time - until the first half of October . However, everything here depends on the autumn and how early the frosts hit.

Black boletus

It is very similar to the previous species, in fact it is its complete double, differing only in a slightly darker color. But it is better not to use this as a distinctive feature, because both boletus mushrooms are prone to variations in the color of the caps in the dark or light direction. Usually mushroom pickers cannot distinguish between the two at all.

It does not bear fruit for as long as an ordinary boletus, usually from July to September . In October it can hardly be found.

White boletus

And there is one. It has the lightest color of all boletuses, and sometimes it is completely snow-white. It differs from its previous brothers in that it is drawn to damp, wetlands.

White boletuses grow from July to the end of September .

Boletus

They differ from boletus mushrooms in that they form mycorrhiza with aspen. Well, and a brighter color of the hat. The following list will include the three most commonly collected species; more details about these mushrooms and their other varieties can be read in the article “Boletus mushrooms: what they are, where they grow and when to collect.”

Boletus yellow-brown

Probably the most common boletus (and the most beautiful).
Despite its name, it is found not only under aspens, but also under birches, and sometimes in other deciduous forests. It bears fruit from the beginning of June to September ; in warm autumn it can also be found in October .

Red boletus

But this fungus is absolutely indifferent to what tree it grows under. The only “requirement” is that this tree be deciduous. But most often it is found precisely in those forests where aspen grows.

Fruits from June to October . It appears en masse in three “waves”: at the end of June , in mid-July , and also in the second half of August - the first half of September .

White boletus

It turns out that among the boletus mushrooms there is also a light (up to complete whiteness) variety, which, interestingly, is sometimes considered one of the most real porcini mushrooms (unlike the white boletus mushroom discussed recently). Perhaps this is due to the excellent taste characteristics of white boletus.

It’s funny, but this mushroom avoids deciduous forests, preferring to grow among pines and spruces. I have never come across it, although they say that this mushroom is periodically encountered in the Urals.

Collection time is from June to September .

To summarize

Now you know in which forests porcini mushrooms grow, what conditions they need and what time is best to go pick them. It’s worth repeating: if you know an experienced mushroom picker, be sure to invite him along on a hike. He will not only teach and share his own experience and knowledge, but also prevent the collection of poisonous and false mushrooms.

Besides, it’s always more interesting to go hiking with a group. It is recommended to go on reconnaissance in advance so that the next day you can fully and not just pick mushrooms. Write your questions and leave your thoughts about this topic in the comments below the article. Thanks for reading the article!

Mokhoviki

The last group of mushrooms that can be considered early summer. Includes several species growing in both coniferous and deciduous forests. Mushrooms usually cluster on moss cushions, which is why they got their name.

They are very similar to boletus, but differ from the latter in having a dry, velvety cap. The taste of the mushrooms is quite good, but for some reason some mushroom pickers do not collect them, considering them mediocre.

They bear fruit from mid-June to September .

What porcini mushrooms do not grow in summer?

There are varieties of porcini mushrooms that bear fruit in the fall or spring. Mushrooms that do not grow in summer:

real milk mushroom;
aspen or poplar mushroom;
orange-red porcini mushroom;
arctic;
late boletus;
pink-footed.

The white summer mushroom is a popular member of the Boletaceae family. Has good taste. There are multiple varieties of summer mushrooms, all of which can be eaten. Boletus has false counterparts, some of which can harm human health.

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Umbrellas

A very interesting group of mushrooms, among which there are both edible ones - with very high taste qualities, and frankly poisonous species. Unfortunately, due to the strong external similarity, only seasoned mushroom pickers can distinguish good umbrellas from bad ones. I strongly do not recommend that novice mushroom pickers get involved with umbrellas until they have the proper knowledge and experience.

The most recognizable of the edible umbrellas is the variegated umbrella (shown in the photo above). It grows in open areas - meadows, pastures, forest edges. It is distinguished by a darkish cap, covered with variegated scales, and also by the fact that its flesh does not change color when pressed or cut.

They begin to grow in mid-June , appearing in whole groups, and continue to appear until the first half of October .

What groups are types of mushrooms divided into?

These are edible, conditionally edible mushrooms, as well as those that cannot be consumed, hallucinogenic and poisonous. All species have the same type of nutrition. This is how this genus is united together. They feed osmotrophically. Fungi do not obtain useful components through photosynthesis, which is used exclusively by plants of higher groups. Fungi simply suck nutrients from the roots of trees, grasses, and shrubs.

Judging by the types of mushrooms in the photo, you can understand that these are not parasites at all. Many of their varieties are valued more than gold. For example, truffles. The spore-bearing layers of fungi are arranged differently.

Based on this difference, the following types are distinguished:

Smooth.
Folded.
Spiky.
Labyrinth-shaped.
Polypores.
Lamellar.

By the way, the types of lamellar mushrooms are all types of champignons and oyster mushrooms. They can be grown artificially, yielding rich harvests. It is better to place myceliums in a dark basement, regularly saturating them with moisture.

Chanterelles

One of the few mushrooms that has a very pleasant quality - the complete absence of worms. But in terms of its taste, it is not for everyone, although it is very useful for the body, especially as a good natural anthelmintic.

It grows mainly in birch forests (no matter what anyone says, I have never seen it in other places); according to some information, it can form mycorrhiza with other trees.

For villagers, this mushroom is a good hack. They like to collect it in whole bodies, and then sell it to city residents at a very inflated price. They don’t eat it themselves, they say it’s tasteless.

Chanterelles bear fruit approximately from the end of June to September , but their mass emergence occurs in the first half of July .

More detailed information about chanterelles and their varieties can be found in the article “Chanterelles: varieties, places and times of collection.”

Bitters

I admit, I have seen a lot of these mushrooms in my time, but I have never collected them and, moreover, I have never cooked them. This is how it happened in the Urals - alas, bitter mushrooms are considered the most toadstools. In general, this mushroom is considered second-rate even among its admirers. That is, if they take it, it is only when there is nothing else to collect.

Our Western colleagues, mushroom pickers, agree with us in this regard, and consider bitter mushrooms a generally inedible species. However, according to experts, it is quite possible to eat them - salted or pickled. But first you should soak it.

Bitterweeds grow in coniferous and deciduous forests, and I’ll tell you this - there are a lot of them there (since no one collects them).

These mushrooms bear fruit from late June to October .

I almost forgot! One unpleasant feature has been discovered with bitters - they accumulate radionuclides very well . So, if you live in the Chernobyl protection zone, or somewhere near Chelyabinsk, it is better to refrain from collecting these mushrooms.

Champignon

Mushrooms known to many (most from shopping). They love fertile soil rich in organic matter (manure, rotted plant debris, etc.). There are several types of these mushrooms, a couple of which are inedible, and a couple more are poisonous.

They are usually collected in meadows, as well as in gardens and parks. Some species are grown industrially and sold on an equally industrial scale.

Edible mushrooms grow from late June to September .

White

Well, we have finally reached the most important and desired mushrooms - porcini mushrooms.
Where they are found, what forests and what soils they prefer is described in detail in the article “Where porcini mushrooms grow.” Briefly, we can say the following about them. Porcini mushrooms grow in different forests, both coniferous and deciduous, but the most prolific in this regard are dry, well-warmed birch forests, preferably with sandy soil.

They begin to bear fruit at the very end of June , but the most massive appearance of fruiting bodies is observed in July - closer to August . September is the latest time when you can pick porcini mushrooms; in October they disappear.

How to store

After collecting porcini mushrooms, they can be stored for no more than a few hours. Keep in the refrigerator until next evening. Therefore, after going for boletus mushrooms, you won’t be able to lie in bed and rest. You need to wash, process and prepare the mushrooms. The latter can be done in several ways: pickle, marinate, fry, boil and freeze. Detailed instructions for processing and preparing mushrooms can be found on the pages of our website.

After going for boletus mushrooms, you won’t be able to lie in bed and rest. Mushrooms need to be washed, processed and prepared.

Volnushki

They are pink waves.
They are found in birch and mixed (with an admixture of birch) forests, preferring places with old trees. They are especially revered by mushroom pickers for their amazing (salted and pickled) taste, despite their conditional edibility (according to some reports, mushrooms are even mildly toxic) and noticeable causticity when fresh. To get rid of it, the mushrooms are especially thoroughly soaked and boiled. The first mushrooms appear at the end of June , but the most massive fruiting of these mushrooms is observed twice during the summer - closer to August and at the beginning of September .

How to collect forest gifts

In order not to harm nature, boletus mushrooms should be collected correctly. You need to carefully make the cut as close to the ground as possible so as not to destroy the mushroom area. They are also twisted out of the soil.

Having turned or cut off the find, it must be cleaned so that the specimens lying nearby do not get dirty.

Place the found mushrooms with their caps down. If the boletus has a long leg, it should be placed on its side. It is necessary to collect only good specimens, without worms and rot.

If the boletus is overripe or unfamiliar, it is better to leave it untouched. You can't trample them.

Gobies

Bull mushroom, aka valui. Actually, this is the most ordinary russula, albeit with its own “original” taste and smell characteristics, which do not allow it to be consumed fresh. Usually these mushrooms are collected when they are still young, with the cap not fully opened, and they are salted after preliminary soaking or boiling (otherwise it will be impossible to eat). However, properly prepared valui will outshine other salted mushrooms - this is what gourmets who know a lot about it say. But abroad this mushroom is considered inedible. Well, in vain.

The goby grows everywhere in our forests, preferring both coniferous and deciduous trees. It has been noticed that most of these mushrooms are found in birch forests or mixed forests with an admixture of birch.

Fruits from the beginning of July to the end of September .

Moderation and caution

Mushrooms are considered “heavy food”. Mushroom protein is enclosed in chiton shells, which are not affected by gastric juice, so their dietary fiber is practically not digested, passes through the gastrointestinal tract in transit and complicates the digestion process.

An abundance of mushrooms on the table is fraught with eating disorders and indigestion.

To get the maximum benefit from mushrooms, start processing them immediately after picking (the content of biologically active substances in freshly picked mushrooms is higher than in stale ones). Remember that young mushrooms are more nutritious and healthier than old ones, and the caps are more nutritious than the stems.

The most useful way to prepare mushrooms is drying. When drying, moisture is lost, but the nutritional value increases. Mushrooms are best digested in crushed form - prepare mushroom powder by grinding dried mushrooms in a coffee grinder or food mill.

Question answer

Mushroom poisoning: symptoms and first aid. Infographics

Milk mushrooms

Quite a large group of mushrooms, which include not only real milk mushrooms from the genus Mlechnik (that is, those that produce milky juice when cut), but also a couple of representatives of the genus Russula (for example, dry milk mushrooms, which, by the way, is shown in the photo higher).

They all grow in different forests, but they prefer those that have birch (it seems like the most delicious milk mushrooms are found there).

Next, several of the most commonly collected types of milk mushrooms will be considered, but these are not all milk mushrooms that grow on our continent. You can read more about these mushrooms and their varieties in the article “Where milk mushrooms grow: about forests, places and mushroom “habits”.”

Real milk mushroom

He is a raw milk mushroom. “The King of Mushrooms,” the hero of Russian folk tales, has been revered and respected by the people since ancient times. To this day it is considered the best mushroom for pickling. And perhaps no epithets are enough to describe the taste of salted milk mushrooms.

Found in birch forests or forests mixed with birch. Usually found in large groups. Very recognizable by the slightly pubescent edge of the cap (somewhat reminiscent of a giant white cap).

It grows from July to September , most abundantly in August .

Dry milk mushroom

He is also a white loader. Being the most authentic russula, it does not have any caustic milky juice, and therefore it can be cooked without preliminary soaking or boiling. For this quality we are no less revered by mushroom pickers than true milk mushrooms. Dry milk mushrooms are also good for pickling, although it can also be stewed in sour cream, boiled with mycelium, or fried.

It forms mycorrhiza not only with birch, but also with other trees (including conifers), so it is found in a variety of forests. Loves clearings and forest edges.

It grows from July to October , in large numbers in September .

Yellow milk mushroom

It has a slightly yellowish color on the upper part of the cap - with slight variations in the light or dark side. It can be considered a variety of real milk mushroom, because in terms of taste it is actually not inferior to it. We are also revered in our country and in Eastern Europe. But Western Europe clearly underestimated its merits; there the yellow milk mushroom is considered inedible and almost poisonous.

Unlike real milk mushrooms, it gravitates more towards coniferous trees than towards deciduous trees. Often found under spruce trees, less often in pine forests. It can be found even more rarely in a birch forest.

It grows from July to October , in large numbers in late summer and early autumn .

Black milk mushroom

He's a pig. The mushroom is very good in terms of taste, but for some reason some mushroom pickers neglect it. Suitable not only for pickling, but also for stewing or frying - with the obligatory preliminary soaking or boiling.

Just like most milk mushrooms, it breathes unevenly towards birch, so it is found in light birch forests and forests mixed with birch, preferring edges, clearings and other places well warmed by the sun.

It bears fruit from July to October , but most intensively in August-September .

Spruce mushroom

He is also a blue milk mushroom. It is named so because it quickly changes color when cut - from light yellow to purple. Outwardly similar to the yellow milk mushroom, but the color is more intense.

In terms of taste, it is almost at the same level as the real milk mushroom, and by some gourmets it is considered the best mushroom. Used purely for pickles.

Already from the name it is clear that this mushroom is found mainly in spruce forests, although it is often collected in mixed forests.

It begins to grow from the end of August . It bears fruit throughout September - until the first days of October.

Collection rules

In order to be guaranteed to get a delicious forest trophy, it is important to follow the basic rules of collection. It is not enough to simply understand where it is best to look for boletus; it is also worth knowing and taking into account the time of day when this can be done productively and efficiently.

You should come for mushrooms after sunrise, since at this time of day they are most visible and practically do not hide from the hunter.
Particular attention should be paid to inspecting soil with admixtures of sand and loam and non-flooded areas.
Particular attention should be paid to small specimens with a cap diameter of no more than 4 cm. It is believed that this species is the most optimal for consumption, moreover, insects do not have time to penetrate it and do not spoil it from the inside.
The found mushroom is cut off carefully, avoiding damage to the mycelium. In the absence of a cutting tool, it is allowed to carefully twist the mushroom.
The trophy is examined and cleaned of possible pests if it is not possible to select whole mushrooms at once.
If the trophy has a small or standard leg, then it is placed in the basket with the cap down. Mushrooms with long stems should be carefully placed on their sides.
It is not advisable to take specimens that are too large and overripe for processing; it is better to leave them on the ground.
Healthy boletus mushrooms are not afraid of frost, so small and strong mushrooms can be taken even after the first frost.

Collected mushrooms require processing within the next ten hours, otherwise they will lose some of their beneficial and taste qualities.

When collecting boletus mushrooms, it is also important to take into account the fact that in nature there is an inedible mushroom called false white. This species differs from its healthy counterpart in its strong bitterness, so experienced mushroom pickers not only know how to distinguish it by appearance, but also by its strong bitterness.

Mushroom pickers also advise that when collecting boletus mushrooms, take into account the peculiarities of the local fauna: this mushroom willingly coexists with blueberries, lingonberries, and heather. It does not ignore porcini mushrooms and anthills, but at the same time has an absolutely negative attitude towards ravines. Therefore, when searching for the king of mushrooms, it is recommended to safely avoid ravines.

Belyanki

With white mushrooms, we will begin to look at those mushrooms that appear closer to autumn.

Whiteworts (also known as white moths) grow in birch forests and mixed coniferous-birch forests, and are often found in large groups. They like to hide in the grass and under leaves.

They are good for pickling, although they are not as tasty as true volushki. The acrid taste is eliminated by prolonged soaking and cooking.

They do not bear fruit for as long as other mushrooms - from about mid-August to mid-September , but they appear quite en masse.

Saffron milk caps

Saffron milk caps are rightfully considered the best autumn mushrooms. Firstly, for its popularity, and secondly, for its excellent taste (even in Latin, saffron milk cap is called “delicious milkweed”). These mushrooms are especially good when salted.

There are three varieties - the well-known real camelina (in the photo), red camelina and spruce camelina. They are all very similar to each other and differ slightly in appearance. They prefer to grow in coniferous (pine or spruce) forests, especially young forest plantations.

Saffron milk caps begin to appear around mid-August and continue until the very end of September . However, from time to time they can delight the mushroom picker with a short wave in early July .

It turns out that saffron milk cap is not the only mushroom; there are several varieties of it, including some that are quite unusual in appearance. You can read more about these mushrooms in the article “Where saffron milk caps grow: forests, places and times of collection.”

Honey mushrooms

The most common autumn mushrooms, known for their parasitic tendencies.
Mushroom pickers, in principle, love honey mushrooms for their original aroma and taste (these mushrooms are especially good when pickled). However, there are some picky people who consider collecting honey mushrooms a waste of time. Honey mushrooms are found wherever there are trees or shrubs. Their fruiting bodies can be found both on old stumps and on living trees - on trunks and roots. Rumor has it that these fungi can even parasitize herbaceous plants, for example, potatoes.

Honey mushrooms usually grow from the end of August to the end of October - in three layers, but they can give a wave at the beginning of July - under favorable conditions.

There is one type of honey fungus (though it has nothing to do with real honey mushrooms) that can grow at low temperatures. This is the so-called winter honey fungus . You can meet it on trees from autumn to spring. In warm, mild winters it bears fruit all season, but usually appears during thaws. Only experienced mushroom pickers collect it, because this honey mushroom has false poisonous “doubles” that are very similar to it. Abroad, it is cultivated as oyster mushrooms and champignons, where it is known under the Japanese name “ enokitake ”. The cultivated form of the winter honey fungus is very different from the natural one - it has a white color, as well as thin, elongated legs and small caps.

You can read more about the varieties of honey mushrooms in the article: “Honey mushrooms: summer, autumn, winter and others.”

Temperature

The second important indicator of intensive growth is temperature. Mycelium grows even at low temperatures - about 8 ° C, but it develops slowly in such conditions.

The optimal temperature varies between 18-28 °C. Mushrooms grow quickly during the rainy and warm weather seasons. During this period, the duration of their growth can be 1 month.

During this period, porcini mushrooms reach truly gigantic sizes - the length of the leg is 10-12 cm, the diameter of the hat is 16-19 cm. The average weight of such specimens is 0.2-0.3 kg. The life cycle is about two weeks. First the stem withers, and after a couple of days the cap turns black. When spores appear, the fruiting bodies of adult specimens age and are destroyed.

Obtaining good harvests depends on how correctly the mushroom picking is carried out. Boletus mushrooms appear in the same place for several years in a row if the mushroom picker leaves the lower part of the stem in the ground when cutting it. Next year there will be no need to look for new mushroom places; a good harvest will be obtained from last year’s mycelium.

greenfinch

The latest mushrooms on our list. They grow in coniferous forests or mixed ones, especially preferring dry pine forests with sandy or sandy loam soil. They are distinguished by their good taste and do not require any processing before cooking, except for thorough washing, since almost all collected greenfinches are always in the ground and sand.

Some gourmets consider these mushrooms especially tasty, but there is a small ambush here: all greenfinches, without exception, contain a small amount of toxins. If you eat them in small and moderate quantities with good breaks, the body (healthy) will cope with these toxins with a bang. However, if you get too carried away with greenfinches, you can get seriously poisoned.

They appear in early September and bear fruit until the first frost (in the south - until November , in the north - until the end of October ). They often grow from under the first snow, which is why they are sometimes called “winter mushrooms.”

Mushroom calendar

And here is the mushroom calendar promised at the very beginning of this article. Let us summarize all of the above in the table below.

Note: the numbers under the abbreviated names of the months indicate their decades. Orange stripes indicate the time of fruiting of the mushroom, and yellow stripes indicate when this occurs en masse.

Mushrooms

Apr

May

Jun

Jul

Aug

Sep

Oct