Where do chanterelles grow in Novosibirsk. List of forest edible mushrooms with photos, names and descriptions

Every Novosibirsk citizen at least once in his life went for mushrooms - for some it was the first and last time, and for the lucky ones it was only the beginning of a new hobby. If you went without experienced mushroom pickers and collected a whole basket poisonous mushrooms, then you should not be disappointed in yourself. TNR always thinks about its readers and today will talk about what edible mushrooms grow in our vast expanses.

Firstly, when going for mushrooms, you should not dress like you are in the Opera House! You definitely need tight clothes and an insect net, especially since only mosquitoes will suck in the forest ... It is very easy to find mushroom places - by the number of mushroom pickers along the road who hunt russula every day and arrange deadly fights for them. Here, for example, 2 mushroom pickers share a mushroom place:

A true mushroom picker does not care about anything: rain, wind, kilometers of forest, and even rivals. A trip for mushrooms is like a third or quiet hunt for a Siberian ... If we just pick berries (the second hunt) in a neighboring area, then we will still have to look for mushrooms under a layer of soil, leaves and moss. Now let's move on to the look and design of our Siberian mushrooms:

Porcini

An exceptionally high quality edible mushroom. It is considered one of the most valuable types of mushrooms, which can be used fresh, boiled, fried, dried, salted and pickled. When dried, the pulp of porcini mushrooms, unlike the rest, remains white (a favorite mushroom of nationalists)! Fruits in June - October.

gall fungus

Confuse white mushroom with inedible poisonous mushrooms difficult. But he has an inedible counterpart - a gall fungus. Its pulp is so bitter that even one small fungus that gets into the cauldron will spoil the whole dish. It's just impossible to eat! The color of the tubules of the gall fungus is dirty pink, and the flesh turns pink on the cut.

Ginger

Some peoples think it's even cooler white fungus, and in many countries, in general, camelina is considered a delicacy. Especially everyone loves mushrooms fried in sour cream, but it is not recommended to dry the favorites of Peter I.
Basically, mushrooms grow in coniferous forests, especially in pine and spruce forests, and bear fruit from June to October.
In addition to the usual camelina, in our forests there is red camelina (with wine-red milky juice, which turns purple in the air), salmon camelina (its milky juice is orange and does not change color in air) and pine red camelina (milky juice is orange, but on turns wine red in the air).

boletus (birch, obabok) - a very common species, fruiting from June to September.

You can use this mushroom in boiled, fried form and without pre-treatment. This mushroom is suitable for all types of preparations. Our grandmother:

If there is a need to avoid bluing that appears during processing, the mushroom should be soaked in a 0.5% solution citric acid. The boletus is processed similarly. The boletus is especially good in fried or boiled. It can be confused with an inedible gall fungus!

boletus (aspen, redhead) - one of the most common edible mushrooms. In terms of its nutritional value and taste, together with the boletus, it takes an honorable 3rd place after the porcini mushroom and camelina.
There are quite a few subspecies of boletus. It is processed like a boletus.

Oilers distributed wherever pines grow in the northern hemisphere. They are characterized by a smooth, sticky or slightly slimy cap. Less common are butterflies with a fibrous hat and a hat like that of Boyarsky. Oiler ordinary (late, real, yellow) - the most common among oilers. He has a slimy brown, dark brown or chocolate hat (no, we won’t joke about a black man ...).
Late butterdish can be fried, boiled, marinated, salted, dried and eaten. Attention!!! This mushroom bears a resemblance to the inedible pepper mushroom.

Larch butterdish - grows in deciduous forests Siberia and loves young trees. Its cap is lemon yellow, yellowish orange or golden brown, sticky with easily removable skin. This butter dish is good for boiling and marinating.
Granular butterdish (summer, butternut, yellow) - prefers pine forests, often grows in dry places, on roads, glades and in pits. Usually these mushrooms grow in clusters from late May to early autumn.
Summer oil mushrooms are high-yielding, tasty, edible mushrooms, used without preliminary boiling for hot dishes, pickling, pickling, drying.

Chanterelles - edible mushrooms with good taste, but small nutritional value. It is used without preliminary boiling - fresh, pickled, salted.

Honey agaric summer grows from June to October, on birch stumps or lying trunks, sometimes on stumps of other deciduous plants, they are rarely seen on coniferous trees.
This is a delicious, delicious mushroom, the caps of which can be used without prior boiling for hot dishes, for drying, pickling, pickling. This mushroom is not known to all mushroom pickers ... it is very productive, often found in Novosibirsk forests and grows in large groups.

In addition, many types of mushrooms in Siberia are used for medical purposes: a decoction of porcini mushrooms is recommended in the treatment of angina pectoris and heart failure. AT traditional medicine fruit bodies of porcini mushrooms are used for frostbite, eye diseases. It is known that a decoction of porcini mushrooms is very effective as an anti-inflammatory and regenerating agent for burns and inflammation of the skin.

In Akademgorodok, on lawns and garden beds, one can often find shaggy dung beetle . It is considered a conditionally edible mushroom in young age(until spores mature). It is known that the shaggy dung beetle contains the poison koprin, which is used in medicine in the treatment of alcoholism (you can still treat "bruises" with ordinary manure). Therefore, it is not recommended to use it with alcoholic beverages. The aqueous extract exhibits antitumor activity, and the protein isolated from the fruit body extract inhibits the development of gastric cancer.

Many people know medicinal properties chaga . Water infusions of chaga have long been used to treat gastrointestinal diseases, with tuberculosis, diseases of the liver, heart, as a disinfectant. Mushroom decoction reduces arterial pressure and blood sugar levels. Chaga increases the protective reactions of the body, activates the metabolism in the brain tissue, acts as an anti-inflammatory when applied internally and locally, and delays the growth of tumors. Chage respect and deep Siberian bow!

A very common species in our forests is talker gray . This species is found in coniferous, deciduous and mixed forests large aggregations. Many mushroom pickers have only recently tried this little-known edible mushroom. The study of medicinal properties showed that govorushki have antibacterial properties - they contain substances used in the treatment of tuberculosis. In France, it is used in the treatment of epilepsy.

An edible mushroom that is not very popular with us - oyster mushroom . But in addition to nutrition, it has many useful properties. Oyster mushrooms can be found in the forests of Akademgorodok on deadwood, deciduous and conifers sometimes even on live trees. In the traditional Chinese medicine the mushroom is a remedy for rheumatism, is used for pain in the lower back and legs, with numbness of the limbs, impotence (it works better than any Viagra). Oyster mushroom extract shows antimicrobial, antitoxic, radioprotective and radiosorption properties.

Hugely popular today medicinal species varnished tinder fungus . But this species is found mainly in the mountainous regions of Siberia, in addition, many researchers include it in the category rare species. In the forests of Akademgorodok, another representative of this genus grows, the medicinal properties of which are not inferior to varnished tinder fungus. It is characterized a wide range pharmaceutical action, including the effects of regulation of the immune system, antitumor effect, anti-inflammatory and antiviral activity, hypoglycemic effect, normalization blood pressure etc. In folk medicine, it is used to reduce sputum, as an analgesic and antipyretic, as well as to increase the overall tone of the body, relieve fatigue and drowsiness.

Well known mushroom "grandfather's tobacco" , or rather, a prickly or pearl raincoat. Fruiting bodies of this species can be found from June to September in Western Siberia. The pulp of the fungus stops blood well in case of cuts and can replace a sterile patch if there is no plantain nearby, of course.

In general, we found out that mushrooms are amazing organisms that can be used by humans for a variety of purposes. Today, scientists of the SB RAS are very actively studying their medicinal properties, and, perhaps, in the near future, mushrooms will cure many human diseases.

P.S. Don't eat these mushrooms.

In the woodlands middle lane, in the mountains of Kamchatka and on the Kola Peninsula, in the forest belts of the North Caucasus and the famous steppes of Kazakhstan, areas Central Asia- more than 300 species of edible mushrooms grow, which lovers of "quiet hunting" like to collect so much.

Indeed, the occupation is very exciting and interesting, allowing, moreover, to feast on the harvest. However, you need to know mushrooms so that poisonous ones do not get into the basket along with edible ones, eating which you can get severe food poisoning. Edible mushrooms with photos, names and descriptions are available for everyone interested in mushroom picking.

Mushrooms are considered edible, which can be used for food absolutely without risk to life and health, as they have significant gastronomic value, distinguished by a delicate and unique taste, dishes from them do not get bored and are always in demand and popularity.

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

During the collection, experienced mushroom pickers always pay attention to the special signs that the mushroom is edible:

grow up Forest mushrooms from a mycelium resembling a grayish light mold that appears on a decaying tree. The delicate fibers of the mycelium braid the roots of the tree, creating a mutually beneficial symbiosis: the mushrooms get organic matter from the tree, the tree from the mycelium receives mineral nutrients and moisture. 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;
• under-thickness;
• boletus;
• tannery;
• pine mushroom;
• mottled or ordinary oak, others.

poddubovik

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

• mushrooms;
• honey mushrooms summer, autumn, meadow;
• boletus;
• russula;
• milk mushrooms;
• polish mushroom, and so on.

Chanterelles

It is most correct to put mushrooms during harvesting in special wicker baskets, where they can be ventilated, in such a container it is easier for them to maintain their shape. It is impossible to collect mushrooms in bags, otherwise, after returning home, you can find a sticky, shapeless mass.

It is allowed to collect only those mushrooms that are known for sure that they are edible and young, old and wormy should be thrown away. It is better not to touch suspicious mushrooms at all, bypass them.

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

Characteristic features of edible mushrooms and their description

Among the noble representatives of edible, tasty and useful mushrooms there is a special group, which is usually characterized by one word "toadstools", because they are all poisonous or deadly poisonous, there are about 30 species of them. They are dangerous because they usually grow next to edible ones and often look like them. Unfortunately, only a few hours later it turns out that he was eaten dangerous mushroom when a person was poisoned and ended up in the hospital.

To avoid such serious troubles, it would be useful to look at the photos, names and descriptions of edible wild mushrooms before going on a “silent hunt”.

You can start with the first category, which includes the most noble, high-quality mushrooms with the highest taste and nutritional qualities.

White mushroom (or boletus) - he is given the palm, he is one of the most rare among relatives, the beneficial properties of this mushroom are unique, and the taste is the highest. When the mushroom is small, it has a very light cap on top, which changes its color to yellowish brown or chestnut with age. The underside is tubular, white or yellowish, the flesh is dense, the older the mushroom becomes, the more flabby its flesh becomes, but its color does not change on the cut. This is important to know, because it is poisonous gall fungus outwardly similar to white, but the surface of the spongy layer is pink, and the flesh turns red at the break. In young mushrooms, the legs are in the form of a drop or a barrel, with age it changes to a cylindrical one.

It occurs most often in summer, does not grow in groups, you can find it in sandy or grassy glades.

– delicious mushroom, rich in trace elements, is known as an absorbent that binds and removes harmful toxic substances from the human body. The cap of the boletus is of a muted brown hue, convex, reaching a diameter of 12 cm, the stem is covered with small scales, expanded towards the base. The flesh is without a specific mushroom smell, at the break it acquires a pinkish tint.

Mushrooms love moist soil, it’s worth following them in birch grove after a good rain, you need to look right at the roots of birches, found in aspen forests.

- a mushroom that got its name due to its special carrot-red color, an interesting funnel-shaped hat, with a recess in the middle, circles are visible from the recess to the edges, the lower part and the leg are also orange, plastics turn green when pressed. The pulp is also bright orange, gives off a slight tarry aroma and taste, the milky juice that stands out at the break turns green, then turns brown. Taste qualities mushrooms are highly valued.

Prefer to grow up in pine forests on sandy soils.

real breast - mushroom pickers consider and call it the “king of mushrooms”, although it cannot boast that it is suitable for use in various processing: basically, it is eaten only in salted form. The cap at a young age is flat-convex, with a slight depression, turning with age into a funnel-shaped, yellowish or greenish-white. It has transparent, as if vitreous diametrical circles - one of the characteristic features of the breast. The plates from the stem extend to the edge of the cap, on which a fibrous fringe grows. White brittle pulp has a recognizable smell of mushrooms, white juice, winding, begins to turn yellow.

Further, we can continue to consider the description of edible mushrooms belonging to the second category, which may be tasty and desirable, but their nutritional value is somewhat lower, experienced mushroom pickers do not bypass them.

- a genus of tubular mushrooms, it got its name because of the oily cap, at first red-brown, then turning into yellow-ocher, semicircular with a tubercle in the center. The pulp has a juicy, yellowish color, without changing it on the cut.

Boletus (aspen) - while young, the hat has a spherical shape, after a couple of days its shape resembles a plate on a stocky leg extended up to 15 cm, covered with black scales. The cut on the pulp turns from white to pink-violet or gray-violet.

- refers to valuable, elite mushrooms, has some similarity with a porcini mushroom, its hat is chestnut-brown, first wrapped downwards, in adult mushrooms it turns upwards, becomes flatter, in rainy weather a sticky substance appears on it, the skin is separated with difficulty . The stem is dense, cylindrical up to 4 cm in diameter, often smooth, and occurs with thin scales.

- outwardly similar to a white mushroom, but it has a slightly different color, black-brown, a yellowish pale leg with reddish blotches. The pulp is fleshy and dense, bright yellow color, turning green at the break.

Dubovik ordinary - its leg is brighter, the base is colored with a reddish tint with a light pinkish mesh. The pulp is also fleshy and dense, bright yellow, it turns green at the break.

The names of edible mushrooms of the third, penultimate category are not so well known to novice mushroom pickers, but it is quite numerous, mushrooms in this category are much more common than the first two combined. When during the mushroom season you can collect a sufficient number of porcini, saffron milk caps, milk mushrooms and others, volushki, chanterelles, russula, valui are bypassed by many. But when failures occur with the number of noble mushrooms, these mushrooms are also willingly harvested, and one cannot return home with empty baskets.

- pink, white, very similar to each other, the difference is only in the color of the hat, the pink wave has a young hat with a beard, a convex shape with red rings that fade with age, the white one has a lighter hat, there are no circles, the leg is thin, the plates are narrow and frequent. Due to the dense pulp, the volushki tolerate transportation well. They need a long heat treatment before use.

- the most common of the russula family, more than ten species grow on the territory of Russia, sometimes they are endowed with the poetic definition of "gems" for the beautiful various shades of hats. The most delicious are russula food with pinkish, reddish wavy curved or hemispherical hats, which become sticky in wet weather, in dry they are matte. There are hats unevenly colored, with white spots. The leg of the russula is from 3 to 10 cm in height, the flesh is usually white, rather fragile.

Chanterelles ordinary - are considered delicacy, the caps become funnel-shaped with age, they do not have a clear transition to unevenly cylindrical legs, tapering at the base. The dense fleshy pulp has a pleasant mushroom aroma, spicy taste. Chanterelles differ from mushrooms by a wavy or curly hat shape, they are lighter than mushrooms, they seem translucent to the light.

Interestingly, chanterelles are not wormy, because they contain chinomannose in the pulp, which etches insects and arthropods from the fungus. The indicator of accumulation of radionuclides is average.

When collecting chanterelles, you need to be careful that in a basket along with edible mushrooms missed fox false , which differs from the present only at a young age, becoming old, it acquires a pale yellow color.

They are distinguished when they find colonies of chanterelles with mushrooms of different ages:

• real mushrooms of any age of the same color;
• false young mushrooms are bright orange.

- with caps of a spherical shape, which in adult mushrooms becomes convex with drooping edges, yellowish plates with brownish spots, the flesh of the valuu is white and dense. The smell of old mushrooms is unpleasant, so it is recommended to collect only young valui, similar to cams.

- mushrooms growing in bunches of many pieces, they grow annually in the same places, therefore, having noticed such a mushroom place, you can confidently return to it every year with the confidence that the harvest will be guaranteed. They are easy to find on rotten, rotten stumps, fallen trees. The color of their hats is beige-brown, always darker in the center, lighter towards the edges, with high humidity acquire a reddish hue. The shape of the caps in young mushrooms is hemispherical, in mature ones it is flat, but the tubercle remains in the middle. In young mushrooms, a thin film grows from the leg to the hat, which breaks as it grows, a skirt remains on the leg.

The article presents not all edible mushrooms with photos, names and their detailed description, there are a lot of varieties of mushrooms: goats, flywheels, rows, morels, raincoats, pigs, blackberries, bittersweet, others - their diversity is simply huge.

Going to the forest for mushrooms, modern inexperienced mushroom pickers can use mobile phones to capture photos of edible mushrooms that are most common in the area, to be able to check the mushrooms they found with the photos they have on their phone as a good clue.

An extended list of edible mushrooms with a photo

This slideshow contains all the mushrooms, including those not mentioned in the article:

July is chanterelle season. It is in the middle of summer that sunny chanterelles grow, and mushroom pickers open the quiet hunting season for these very tasty and healthy mushrooms. And chanterelles are amazing mushrooms. In rainy weather, they, unlike other mushrooms, do not rot, in dry weather they do not dry out, but simply stop growing. Chanterelles always look juicy, fresh and never wormy. In addition, the chanterelle is one of those rare mushrooms that are convenient to collect and transport, since it is not at all afraid of being pressed down - you can safely put the chanterelles in large buckets and bags, they will not wrinkle or break.

Where do chanterelles grow, where to collect chanterelles?

Beginning mushroom pickers will ask where to look for chanterelles. Let's try to figure out together where the chanterelles grow. If you are going to the forest for mushrooms for the first time, know that you can find chanterelles both in mixed and coniferous forests, as well as in birch forests. Chanterelles grow in the shade of trees, but in wet weather they also feel great in open glades. Like many mushrooms, chanterelles grow in families or groups. Chanterelles grow in clusters, so if you find a mushroom, look around the ground. Look under the leaves, twigs, pine needles and moss for more mushrooms. Cut the mushrooms carefully.

You should not collect chanterelles that have grown near the tracks. Even being real and having a very attractive appearance, they will not bring anything but harm to the body.

When to collect chanterelles?

Chanterelles can be harvested from the end of May. Chanterelles begin to grow actively in early July. Thus, the bulk of chanterelle mushrooms grows from July to the end of September. However, the best time to collect chanterelles is summer months: July and August.

The chanterelle looks quite remarkable: it is yellow or yellow-orange in color, the hat is irregularly shaped lamellar with wavy edges, the plates from under the hat descend to the leg, the chanterelle's leg itself is low - no more than 6 cm. In young mushrooms, the hat is flat, but the older they become, the more the shape of the cap becomes like a funnel.

How to distinguish an edible chanterelle - Chanterelle real and false

A real chanterelle has a bright yellow color, a hat that is concave, smooth on top and wavy at the edges. The diameter of the mushroom cap is from 3 to 10 cm. The stem of this mushroom is dense and elastic, slightly darker than the cap. characteristic feature chanterelles is their pleasant fruity aroma.

False relatives of the chanterelle are outwardly brighter, yellow-orange in color, with a hollow and thin leg. The edges of her hat are even, unlike a real chanterelle, the shape is close to a circle, and the color is even orange-red. And most importantly: the pulp of the false chanterelle has a very unpleasant odor. If you cut off the mushroom, you will see that the inedible chanterelle has a hollow leg. Beware of false chanterelles!

Chanterelles - the benefits and useful properties of chanterelles

Chanterelles are one of the most popular mushrooms with valuable beneficial properties. The benefits of chanterelles for the body are not only in the high content of carotene (which is why they are red), but also in many other ways. It should be noted that the chanterelle is the champion among other mushrooms in terms of manganese content (20.5% of the daily intake). Along with this, the mushroom contains a huge amount of vitamins of different composition, such as PP (25% in the raw product), A (15.8%), beta-carotene (17%).

The benefit of chanterelles is also that they are not indispensable for proper nutrition. Chanterelles are very low-calorie mushrooms, 100 g of chanterelles contain only 19 kcal. 100 g of chanterelles contains 1.5 g of protein, 1 g of fat and 1 g of carbohydrates - as you can see, chanterelles can be eaten by those who are on a diet. In addition, chanterelles contain 7 g of dietary fiber, which is very useful for digestion. 89% of the composition of chanterelles is water (therefore, do not be surprised when your mushrooms decrease by 3-4 times during cooking).

Chanterelles are hearty mushrooms, so if you do not eat meat, you can perfectly satisfy your hunger with dishes from these mushrooms, especially since they are very simple to prepare.

How to cook chanterelles, what to cook from chanterelles

Delicious chanterelle mushrooms are easy to prepare. Special attention mushroom pickers should pay attention to the fact that chanterelles cannot be stored for a long time at a positive temperature of more than ten degrees. Therefore, their processing and preparation should be started as soon as possible. Let's figure out how to cook chanterelles. So, there is no need to clean the chanterelles, just rinse them thoroughly, remove branches, needles, leaves, grains of sand and other forest debris, and then cook.

As a rule, chanterelles are fried or stewed - mushrooms have a very tasty aroma, the smell of fried chanterelles awakens appetite and makes everyone salivate without exception. Soups with chanterelles, fried chanterelles with potatoes and onions, as well as chanterelle pies are very tasty. Cooking time for chanterelles is about 25-35 minutes.

You can also fry the chanterelles in oil (even without salt) and freeze in the freezer. Then it will be enough for you to simply defrost and fry or boil the mushrooms.

Fried chanterelles with potatoes - recipe for fried chanterelles with potatoes

Chanterelles are tasty, fragrant and very satisfying mushrooms. Fried chanterelles with potatoes will appeal to even the most picky gourmets, especially if the potatoes are young. This dish is simple and at the same time very satisfying, it can be served without meat for both lunch and dinner. The recipe for fried chanterelles with potatoes is very simple, and even young inexperienced housewives can easily cope with it.

So, to cook fried chanterelles with potatoes (serves 4), you will need:

• a frying pan (it should be large enough, with high walls and a lid);
• 8-9 young medium-sized potatoes;
• fresh chanterelle mushrooms (keep in mind that during the cooking process, mushrooms lose up to half or even more in their volume, so there will be 2 times less ready-made mushrooms than fresh ones);
• 1 medium sized onion;
• oil for frying (potatoes can be fried in vegetable oil, sunflower, olive or camelina, and mushrooms in butter, so the dish will turn out much tastier);
• salt to taste.

How to cook chanterelles fried with potatoes:

1. Fresh chanterelles should be soaked in cool water for 20-30 minutes to make them easier to clean later. When small twigs, earth and sand depart, the mushrooms must be thoroughly rinsed under running water, cut off what is not washed. If the mushrooms are very large, cut them into large pieces.
2. Take a saucepan, pour water into it, and when it boils, throw in the chanterelles. Chanterelles should not be cooked for long: 10-15 minutes, after which it is necessary to drain the water. If your mushrooms are small and very clean, you can skip this step.
3. Take an onion, peel it and cut into half rings or quarters. Pour oil into the pan and start frying the onion in it. When the smell of fried onions appears, add the mushrooms. Onions with mushrooms should be fried over medium heat for about 15 minutes. In order to determine if the chanterelles are ready, look at them: they should become even brighter, and the onions should acquire a golden-red color, decrease in volume and practically merge with the mushrooms.
4. Salt the mushrooms and keep on fire for another 3-5 minutes. After that, remove the pan from the heat and transfer the mushrooms to another dish.
5. Simultaneously with the frying of mushrooms, we prepare young potatoes. I wash it well, but do not clean it - we leave it in uniforms. Cut into semicircles (the thickness should be 2-3 mm, no more), change the oil in the pan (the oil layer should be 1 cm) and put the pan on a small fire. When the oil is warm, put the potato slices into the pan and cover with a lid (air outflow is important, so if the lid is without a hole, open it slightly). Fry, stirring occasionally, over medium heat.
6. When the potatoes are almost ready, add mushrooms and onions to the pan. We try, add salt to taste, mix and bring to readiness, when the potatoes are already completely soft.

Edible mushrooms of Siberia, the Urals, the Russian North, in general, the entire taiga belts of our country. Taiga mushrooms, which we all love to hunt, because mushroom hunting is a quiet hunt that does not require shooting. Every autumn, crowds of people go to the taiga and collect full boxes of various edible mushrooms. Mushrooms are a very nutritious food, although due to some of their features, not all nutrients can be absorbed by our body. Mushrooms contain many essential amino acids, but many of them are never absorbed due to chitinous membranes that do not dissolve in gastric juice. However, not all mushrooms are like that. And even if sometimes we don’t get as much benefit as we would like, we still won’t be able to refuse such an autumn delicacy. So:

Ceps of Siberia

Or Volzhanka, as it is popularly called, prefers to grow in birch forests or mixed in well-lit areas among the grass. Forms mycorrhiza with birch, mainly with aged trees. Sometimes found in more wet places. A good harvest of these mushrooms can be harvested in the forests of the northern climate zone. Usually grows in groups, but single individuals are also found.
The most favorable period for hunting for waves begins at the end of July and lasts until the first half of September, although this mushroom can be found in June and October. The appearance of this mushroom looks like this:

• the cap is funnel-shaped, with a well-depressed middle, as the fungus matures, it takes on a flatter shape. The edges are wrapped down, and the surface is covered with thick dense villi, located in the form of concentric circles. The edge of the cap is well pubescent. The color is pink-orange, slightly reddish, the skin burns out in the sun and becomes pale pink or whitish. The diameter rarely exceeds 10 cm, however, there are specimens with large sizes (up to 15 cm) of the cap;
• the leg is short, up to 6 cm high and up to 2 cm thick, in the form of a cylinder tapering to the base or even, covered with down. Very dense, but in adult mushrooms a cavity forms inside it. On the outer side there are sometimes small pits. Surface color pinkish;
• the pulp is fragile (more dense in young mushrooms), cream or white in color, when damaged, it abundantly secretes white milky juice, pungent in taste, emits a light resinous aroma. At a break, upon contact with air, its shade does not change;
• the plates are frequent and narrow, descending along the stem, whitish. There are also small intermediate plates;
• spores are white.

Russula

How many? The name is one -, but the color differs greatly. Lots of variety. The hat of all russula is covered with a film, and this mushroom is distinguished by the color of the film. But no matter what color the cap is, the pulp of the russula, like a porcini mushroom, always remains sugar-white. This is the most important difference and sign of a delicate mushroom, which is called russula. Another common name for the fungus is bruise. In the Urals and Siberia, it grows everywhere. Russula scaly, or greenish (R. virescens), Russula green (R. aeruginea) and their analogues - have a dangerous poisonous counterpart - a pale grebe. The fruiting period of these mushrooms coincides, they grow in the same way in mixed and deciduous forests, and even outwardly resemble snow-white legs and plates, as well as grassy green or gray-green hats. Therefore, when collecting green-cap russula, they cannot be “tasted on the tongue”, and “falsity” can be determined by other typical for pale grebe outward signs- the presence of a ring and Volvo on the leg.

breast

There is parchment, yellow, black, and this breast is dry. The hat is funnel-shaped from above, the young fungus is flat. The plates under the hat are frequent, the stem is dense, the same color as the headdress; the pulp is brittle. From time immemorial, dry mushrooms have been valued in Russian cuisine for their taste and aroma. One of the most popular edible mushrooms in Siberia, the Urals and the East European Plain. Dry milk mushrooms - common in coniferous and mixed forests. This species is called Russula delica, or podgruzok. In essence, this is a genus of russula. Real milk mushrooms are rare inhabitants of the forests, it is much more difficult to find them, they have a bitter milky juice. And the so-called dry milk mushrooms grow from July to October in birch groves, pine and coniferous forests, while their number is simply incredible. Find these white studs in dry dark soil coniferous forests very simple. The defenseless white color betrays itself against the dark background of the earth and fallen needles. But among the grass, the search becomes more complicated: you need to carefully look at each tubercle. Dry breast has a white smooth surface. In young fruiting bodies, it has a slight bluish tint, the blue color is even more noticeable with reverse side mushroom. The diameter of the cap can reach 20 cm, while at first the shape is always convex with a small hole in the center, the edges are wrapped down. The older the dry mushroom (the photo is presented below), the more the hat opens, cracks in dry weather, and in rainy summers it is necessarily eaten away by slugs and flies. Over time, yellow and brown spots appear over the entire surface. Dry milk mushrooms - agaric mushrooms, with white dense pulp, without a pronounced taste and smell

Chanterelle

The mushroom is edible; culinary specialists unfairly attributed it to the third category. The name was given to the fox because of the yellow color. The fungus is like an egg yolk, and when there are a lot of them, it’s like a live omelet has frozen on the grass. Take a closer look at them and see how intricately the pale yellow folds of the plates branch out to the very ground along the stem tapering downwards. The sinuously pleated edges of the corrugated hats are beautiful. deserve not only the attention of mushroom pickers, but also respect. Chanterelles are always growing big families, sometimes occupying entire glades. At a young age, the mushrooms are convex, rather neat, aligned, sometimes arranged in rows. More "elderly" have a high leg, a flat hat, they are fleshy, dense - the joy of a mushroom picker. But the smell of chanterelles is especially pleasant, it is typical for this type of mushroom, and it certainly cannot be confused with any other. Some mushroom pickers, singing mushrooms, describe this smell as a mixture of steamed birch leaf and mint.

With age, only one thing changes in chanterelles, their elastic young body acquires a more rubbery structure, especially in dry weather, and becomes flabby in wet weather. The hat, towards the end of summer, in the mushroom takes the form of a funnel, the edges of which often become uneven, as if torn.

Sometimes a mushroom picker wanders through the forest for a long time, especially if the weather is dry, looks at the fallen trees, stirs up old foliage and suddenly comes out into a clearing strewn with chanterelles, even in a dry season you can profit from these mushrooms by picking quite a lot of them.

The first chanterelles, depending on the area, do not appear in the same way, some a little earlier, others a little later, but now, in early July, they definitely are in the forest. Heaps, stripes, circles are the favorite placement options for chanterelle families. By the way, you can collect chanterelles not only in baskets, but also in buckets, bags, backpacks, this is the only type of non-brittle mushrooms, and even the most fruitful type, in any area, especially if there is enough moisture in the soil, chanterelles make up about a fourth of all mushrooms of mixed forests.

Raincoat

- There is also such a mushroom. He, unlike others, has a completely closed fruiting body, inside which numerous spores are formed. Poisonous among, raincoats, no. If they are called so, then they always appear after the rain. Young puffball fruit bodies are edible. They are tasty and nutritious in stir-fry, in broths and soups. When dried and boiled, they retain their white color. In terms of protein content, they surpass even white mushrooms.

Value

Other names: goby, plakun mushroom and . This taiga mushroom is easy to recognize. The hat of young valuers is like a small slippery ball, while those of older ones are straightened with a flat roof. Other mushroom pickers do not collect valui, because if you deal with them, the basket will fill up very quickly. But why disdain these edible mushrooms, although they belong to the third category? So, mushroom pickers need to know that a goby is very tasty in salting, when there is one there, i.e. without impurities of other taiga mushrooms. Best time collecting values ​​when they are born in herds. And do not be afraid of the pungent taste of raw mushroom, it completely disappears in salting. But it is better to salt the valui in a hot way, i.e. boil for 10 minutes before salting.

Champignons

Mushroom light grey. The most popular and widespread mushroom in the world. Grow in nature: in places with moist soil; on soil with a large amount of natural fertilizers; on lands rich in compost. In Russia, they can be found near human habitation, in the forest, in the meadow, in the forest clearing. The variety of species is so wide that sometimes it surprises even experienced mushroom pickers. The common meadow is recognized as the most common, which can be bought at any store and is successfully grown in a mushroom farm. All types of champignons are somewhat similar, but they also have noticeable differences. Meadow, or ordinary - a white mushroom with a rounded hat, the edges of which are bent inward and pressed against the stem. Its weight ranges from 10 to 150 g. Meadow champignon is unpretentious and is able to grow near people's homes, especially in rural areas. The cap changes its shape as the fungus grows. It retains its bulge, but becomes progressively flatter. The plates under it are free, thin and wide. They are pinkish in color, gradually becoming brown. The color of the cap itself is white, with grayish scales in the middle. There are meadow species with white-pink or gray hats, the surface of which is soft and silky to the touch.

The leg of such a fungus is dense, fibrous, rather wide. Its diameter reaches 1-3 cm. The height of the leg is 3-10 cm. It is even, expanded at the base. While the mushroom is young, its cap is connected to the stem with a white veil, but over time this connection disappears, and a thin white ring remains. It may persist or completely disappear with the growth of the fungus.

A distinctive feature is its pulp, more precisely, its color. Dense, white, on breaking it changes, becoming pinkish. Such mushrooms have a rather strong and pleasant mushroom aroma. Not just edible, but very tasty meadow champignons are used to prepare a wide variety of dishes and are even eaten raw. You can distinguish edible champignons from poisonous mushrooms similar to them by the plates. In champignons they are dark in color, while in poisonous mushrooms they are light, sometimes with yellowness. In terms of its dietary properties, it is inferior in calories to many of the mushrooms presented above.

The author of the site "Mushrooms of the Novosibirsk Region" Dmitry Ageev, who for a long time studies and photographs mushrooms, assures that this summer will be one of the most mushroomy in a decade. “This spring has been very warm, wet and fast-paced,” Dmitry says. - In addition, the summer is rainy and now in the forests the conditions for mushrooms are just perfect. The first layer of white mushrooms started surprisingly early. After all, the boletus is considered an autumn mushroom. In the near future, the second layer will begin and it will be more generous.”

According to the mycologist of the Botanical Garden of the Siberian Branch of the Russian Academy of Sciences, Candidate of Biological Sciences Irina Gorbunova, this summer in Novosibirsk the vegetation of plants began very early. This also applies to mushrooms. Usually, the first tubular mushrooms (boletus, boletus) appear at the very end of June, and now they went in the middle of the month.

Sale of mushrooms in buckets near the metro station "Marksa Square". Photo by Mikhail Permin taken on July 7, 2016.

“I really dislike making forecasts,” says Irina Gorbunova. - Scientists have repeatedly tried to make such mushroom forecasts, but they rarely come true. I have spent most of my life studying nature. lower plants, mushrooms in particular, and believe me, making mushroom forecasts is a thankless task. Some even tried to calculate the periodicity of the appearance of mushrooms. There are mycologists who prove that the yield of white fungus in our region is once every four years. But, believe me, in most cases this frequency depends on the weather and nature.

According to the mycologist, for a good mushroom season, first of all, air humidity of at least 60 percent is necessary. Now this figure is within the normal range, but no one knows what will happen next. “Mushrooms need rain,” says Irina Alexandrovna, “there won’t be any, there won’t be mushrooms either.”

Now in the Novosibirsk forests you can easily find boletus. They can be eaten right away. According to mycologists, boletus is an excellent mushroom in every respect, which can be fried, boiled, dried and stored for the winter. It has a calm taste and aroma, it is very easy to recognize in the forest, it is easy to collect and cook.

"Common boletus" in the forest near the regional center of Ordynskoye. Photo by Mikhail Permin

“In our forests, you can often find the “common birch tree”. Its size is slightly smaller than that of other mushrooms of this species, it grows up to 15 centimeters in height, says another mycologist Vyacheslav Vlasenko. - Butter mushrooms, for example, are more fragrant mushrooms. By the way, there are several types of them, and all of them are edible. There is such a "leafy" butter dish, which has a bright red hat. It usually scares off mushroom pickers, although the mushroom itself is quite tasty. But the boletus is rightfully considered the king of mushrooms. And not only because of the impressive size, but also because of the taste and nutritional value. Simultaneously with the whites, the rest of the mushrooms will begin to grow, and there are a great many of them. Personally, I like chanterelles the most.”

It is noteworthy that according to the observations of correspondents, the cost of mushrooms in the markets and routes is very different. If on the market a small bucket of medium-sized porcini mushrooms costs 350 rubles, then on the highways near Novosibirsk the same bucket costs 500 rubles. Here and there, sellers assure that the mushroom is local, but they don’t say where exactly it was collected.

It is very difficult to answer the question of how many types of mushrooms there are on the territory of the Novosibirsk Region. According to the most conservative estimates, there are more than a thousand easily identified species of mushrooms, - said Dmitry Ageev, photographer and author of the Mushrooms of the Novosibirsk Region website. It is enough for an ordinary citizen to know what 10-13 types of mushrooms look like.

We add that about 5-6 million species of fungi grow on Earth, but only 100 thousand of them have been described. All the rest humanity has yet to study.