Edible mushrooms of the Altai Republic and Altai Territory

In Altai you can see a lot of mushrooms, which are popular with experienced mushroom pickers. In these places they grow on the edges of forests, in coniferous and deciduous ones. In the Altai Territory, many events are held annually to develop mushroom picking. Mushroom pickers collect forest gifts, hold “silent hunting” competitions, and take part in competitions and festivals.

It is noteworthy that in the Altai Territory and Barnaul, mushrooms are not only a valuable source of protein, but also help get rid of various diseases. So, when taking mushroom dishes, your health improves, your immunity increases and your nervous system strengthens.

Expert opinion

Melnikov Vladimir Mikhailovich

Knows 1000 ways to cook, pickle and marinate any types of mushrooms

Experts note that if you collect and prepare mushrooms correctly, you can not only provide yourself with vitamins and nutrients, but also improve your health. Since mushrooms can be eaten without heat treatment, and stored raw for the winter. In this case, you will not only receive a storehouse of vitamins, but also saturate your body with useful substances until the beginning of spring. At the same time, mushroom dishes must be cooked until fully cooked.

Mushrooms of Altai

There are many edible mushrooms in the Altai Territory, but there are some that are very rare. Among them there are species containing toxic substances, the consumption of which causes severe poisoning with various health consequences (from loss of consciousness to death). These include morels, pigs, oil cans, raincoats, and some russula.

Flag of the Altai Republic.

Poisoning by these mushrooms occurs as a result of large amounts of toxins entering the body. Therefore, you need to know that when preparing these mushrooms, you cannot use salt and vinegar, since they are strong oxidizing agents. In addition, they must be boiled before eating. You should also know that the lifespan of these mushrooms is no more than two days, and they cannot be stored for future use. You need to know how to distinguish poisonous mushrooms from edible ones. All parts of the former are toxic, even the cap.

Many edible mushrooms are edible not only for humans, but also for animals. For example, a fox is suitable for a wolf, but poisonous for a dog. Therefore, there are cases of mushroom poisoning of domestic animals, in particular dogs. Thus, poisoning of dogs and cats can occur as a result of eating toadstool and fly agarics as food. Lamellar species very often become poisonous. Mushrooms of the Altai Territory can only be collected in the forest, and always near a populated area, as they quickly deteriorate and attract a huge number of insects.

The entire harvested crop must be subjected to heat treatment, preferably for a couple of hours, to eliminate the risk of being poisoned by poisonous species that have already deteriorated. If you doubt the quality of mushrooms, it is better not to eat them at all. As a rule, poisoning is most dangerous for children. To avoid such troubles, it is necessary to take all precautions, including collecting only in a trusted place.

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Edible

Mushroom pickers in the Altai region collect a lot of edible mushrooms. These are mainly boletus, honey mushrooms, boletuses, chanterelles, morels, russula and many others. Porcini mushrooms are, of course, the most popular and delicious mushrooms in local forests.

Porcini

But besides this, there are also other mushrooms that are not always collected or prepared, but they are considered very useful. These are chanterelles and morels. They contain vitamins, microelements, phytoncides.

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The benefits of chanterelles are obvious and they can be harvested for the winter. But since they are very fragile, before pickling or salting, it is necessary to remove the skin. Morels are also very useful.

They have one harmful property: they can cause poisoning if collected during a drought or the weather was dry. And therefore, before cooking, it is necessary to boil them in boiling water for 10-15 minutes.

These two mushrooms have interesting benefits - they are good for high cholesterol because... reduce it.

Before cooking, mushrooms must be carefully prepared. First they need to be cleared of soil, grass and debris. Then rinse well under running water and soak in cold water for at least 2 hours. Only after this can you start cooking mushrooms.

List of forest edible mushrooms with photos and tips for novice mushroom pickers

Mushrooms are considered edible; they can be used as food with absolutely no risk to life and health, since they have significant gastronomic value, are distinguished by a delicate and unique taste; dishes made from them do not become boring and are always in demand and popularity.

Good mushrooms are called lamellar, on the underside of the caps there are lamellar structures or spongy, since their caps on the underside resemble a sponge, inside of which there are spores.

When picking, experienced mushroom pickers always pay attention to special signs that a mushroom is edible:

• 
  frequency of the plates;

• what color are the spores;
• how the plates are attached to the leg;
• change in color of the pulp when pressing on it.

Forest mushrooms grow from a mycelium that resembles a grayish light mold that appears on a rotting tree. Delicate fibers of the mycelium intertwine the roots of the tree, creating a mutually beneficial symbiosis: the mushrooms receive organic matter from the tree, and the tree receives mineral nutrients and moisture from the mycelium. Other types of mushrooms are tied to tree species, which later determined their names.

The list contains wild mushrooms with photos and their names:

• boletus;
• registry;
• boletus;
• subdukovik;
• pine mushroom;
• speckled oak or common oak, others.

In coniferous and mixed forests there are many other mushrooms that mushroom pickers are happy to find:

During harvesting, it is best to place mushrooms in special wicker baskets, where they can be ventilated; in such a container it is easier for them to retain their shape. You cannot collect mushrooms in bags, otherwise, after returning home, you may find a sticky, shapeless mass.

It is allowed to collect only those mushrooms that are definitely known to be edible and young; old and wormy ones should be thrown away. It is better not to touch suspicious mushrooms at all and avoid them.

The best time to collect is early in the morning, while the mushrooms are strong and fresh, they will last longer.

Poisonous

Altai poisonous mushrooms are very insidious: they are so similar to edible ones that an experienced mushroom picker may not be able to identify them. These are lamellar mushrooms, including fly agarics. At first glance, they are very similar to edible representatives of this genus. If you are not sure what kind of mushroom you have collected, it is better to throw it away.

Fly agaric is poisonous in its raw form. It contains toxic substances that have a stimulating effect on the human nervous system.

Amanita mushrooms in raw, boiled and fried form cause vomiting, convulsions, increased body temperature, stomach pain, increased heart rate, and changes in blood pressure. In ancient times, fly agaric was used as an antidote for the bites of poisonous snakes and insects.

Currently, fly agaric mushrooms are not treated, but if used correctly, poisoning can be avoided.

If there are dark spots on the surface of the porcini mushroom cap, then it is a false or gall mushroom. Unfortunately, it is also poisonous. It has a thick cap, a fibrous stem, and blue flesh when cut.

1- Gall mushroom 2- Beautiful boletus

Description

This is a bright representative of the Borovikov family. There are many color options for its cap: from light to dark brown with a red tint. The shape of the cap depends on the “age” of a particular fruit: for a small one it is spherical, and then it becomes cushion-shaped. Its diameter is on average 25 cm, and the surface is smooth, slightly velvety.

The pulp of this part of the boletus is white, which does not change when cut, and is also dense. At the same time, it is practically odorless, but has a nutty taste. The leg is massive: its height can reach 20 cm and thickness - 5 cm. It has the shape of a cylinder and a white or light brown tint.

Important! This species has two most common

"
doubles
"
: gall and satanic mushrooms.

Mushroom places

In the forests throughout the region there are many places where you can find mushrooms. Of course, they are everywhere, but the quantity greatly depends on climatic conditions, the availability of water, soil and some other factors. Here are some mushroom places in the Altai region and near the city of Barnaul:

1. The environmental protection zone of the Tigireksky State Natural Biosphere Reserve is located in the south-eastern part of the region. Here you can find such types of mushrooms as: boletus, russula, trumpets, porcini, saffron milk caps, etc.
2. In the area of ​​Lake Maloye Yarovoye, in the vicinity of the village of Stepnoe, at the end of August they gather boletus mushrooms, boletus mushrooms, boletus mushrooms and others.
3. In the Zmeinogorsk region, boletus is found in a pine forest near the Kulunda River.
4. Not far from Biysk, near the village of Starobelokurikha, boletus, chanterelle and aspen boletuses are often found in pine forests.
5. In the vicinity of the city of Aleysk you can pick porcini mushrooms.
6. In the Loktevsky district near the village of Pokrovka where chanterelles grow.
7. In the vicinity of the village of Starobelokurikhka there are several small places where you can pick up mushrooms: boletus, boletus and boletus.
8. Along the railway at Zarinskaya station there are boletus and chanterelles.
9. In the Soloneshensky district, near the village of Solonovka, there are boletus mushrooms in the forest.

If you are lost in the forest, what should you do?

1. Do not panic. Stay in one place for an hour so that they can find you.
2. Draw a map of the area on the ground, indicating your route. This way you can find your way faster.
3. Listen, car horns may indicate that a highway is nearby. Leave notches in the trees along the route.

Important:

• In the dark, stay where you are;
• Do not walk along animal trails, otherwise you may encounter a wild animal;
• Avoid swampy areas;
• Don't eat unfamiliar berries.

What is collected in spring, summer and autumn

In the spring, porcini mushrooms, autumn honey mushrooms and puffballs are collected in the Altai Territory. And also boletus, champignons, morels, oyster mushrooms, and saffron milk caps. Boletus, aspen, russula and others also appear.

There are a lot of mushrooms in spring. Therefore, even experienced mushroom pickers do not return without a basket. Those who do not have cars go to the forest by bicycle. In mid-spring, honey mushrooms, russula, chanterelles and milk mushrooms begin to appear.

According to the regional forest management, this year May turned out to be rich in mushrooms. Both ordinary lovers of quiet hunting and professionals searched for them in the forest.

In total, about 50 tons of mushrooms were collected in the region from the beginning of May to the end of the month. In the summer, mushroom pickers in the Altai Territory look for boletus, boletus and aspen mushrooms in the forest.

If you are going to the forest in the summer for a “quiet hunt”, then it is worth noting that at this time they grow up in whole families. Also at this time you can find chanterelles, white chanterelles, russula or obabka, valui and moss mushrooms.

From mid-July boletus begins to grow. They grow in groups, making them difficult to collect. Therefore, mushroom pickers use a special tool to collect them.

In the autumn in the Altai Territory, mushroom pickers collect saffron milk caps, milk mushrooms, and autumn honey fungus. But due to the rains this year, their number has greatly decreased.

Flag of the Altai Territory.

What to do if you get lost in the forest

1. Do not panic!
2. If you have a mobile connection, call 112.
3. If the phone does not work, then you need to listen to the noise: in quiet times, the noise of a tractor can be heard 3-4 km away, a running train 10 km away, a barking dog 2-3 km away, loud screams 1 km away, car horns 2-3 km away. , the sound of an ax and the noise of a motorcycle 500 meters away.
4. Rescuers from the Ministry of Emergency Situations recommend paying attention to landmarks before entering the forest: which side the sun is on, which direction the river flows. For example, if when entering the forest the sun shines in your face, then when you exit it should be behind you (this guideline is relevant if little time has passed between entering and exiting). An even more reliable landmark is a river or stream - when entering the forest, pay attention to which direction the water flows and, if you get lost, go out in the opposite direction to the flow.
5. If you realize that you are circling in one place, don’t worry. This is called the “right leg trick”; people always have one step shorter than the other, so you will definitely be carried to the side.

Always take matches or a lighter with you!

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Ryzhik

This mushroom is rightfully classified in the first category. The cap of the saffron milk cap is reddish-red on top with a funnel-shaped depression in the center. The lower part of the cap seems to be made of orange plates. The leg is short, also orange, hollow, and looks like a ring when cut. At the break of the mushroom, orange-red juice immediately releases. You touch the orange plates, give them a little squeeze, and they immediately turn green. Rizhik, unlike other mushrooms, is incomparably fragrant.

And it did well in terms of calorie content. If we talk about the calorie content in 100 g of product, then salted saffron milk caps are superior to pickled porcini mushrooms by 67 calories, dried boletus mushrooms by 8 calories, and chicken meat by 75.7 calories. The French used to be sent bottles of salted saffron milk caps from the Urals from Russia. In Paris they were valued more than champagne. They are such saffron milk caps.