What mushrooms are edible? What edible mushrooms are harvested in autumn? Edible, non-edible and poisonous autumn mushrooms Edible mushrooms in late autumn

general characteristics

Kinds autumn mushrooms According to the degree of edibility, they are divided into the following taste categories:

This classification depends on percentage toxins. The more of them, the less edible the selected specimen is.

To get rid of bitterness conditionally edible mushrooms, it is necessary to soak them for several hours, rinse in running water several times and only then cook. This process takes a lot of time and requires patience.

edible mushrooms

Autumn is the best mushroom season. Evening and morning coolness, humidity have a good effect on the growth of mycelium. Autumn according to the collection period is divided into early and late. Each of these periods is characterized by its own characteristics and diversity of species.

Types of early autumn

The beginning of September is a great period for collecting autumn delicacies. Some of the species still continue their fruiting from the summer, some are just emerging.

Honey mushrooms

They grow on fallen trunks and stumps, abundantly covered with moss and, accordingly, already rotting. Large groups appear and disappear in waves. Therefore, it is good to look for them in already familiar places. Their colonies do not change their place of growth until 13-15 years. It is necessary to collect carefully, without pulling or damaging the main underground part of the mycelium.

Chanterelles

Chanterelles in translation from Old Russian mean "yellow". Fox mushrooms in autumn are best looked for on acidic soils, in deciduous or mixed forests. Their external description has a colorful look. A hat in the form of a cone or funnel, bright yellow or orange, stands on a dense tubular leg.

The inner side of the cap is covered with plates of medium thickness. The pulp of the fruiting body is tough, so chanterelles are often boiled. Sometimes edible chanterelles confused with conditionally edible. They have a similar external description: the same cone-shaped hat, coloring. But there is no waviness around the edges. The false chanterelle has a rounded cap edge. The details in this case are importance. Chanterelles love moisture, and people collect them right after the rains in September.

Champignon

Field and meadow champignons are often found in rare withered autumn grass, in clearings or in fields. They prefer good lighting and slightly acidic soils.

Irina Selyutina (Biologist):

Meadow and field mushrooms are widely distributed in Russia. Fruiting bodies can appear both singly and in groups. You can collect them from June until October-November. At the same time, it is very important to be careful, because. these edible mushrooms can easily be confused with the pale grebe and white fly agaric. Young champignons are distinguished from them by the pink color of the plates (in poisonous mushrooms they are white) and the absence of a well-developed tuberous extension at the base of the stem. At the same time, the expanded base has on its surface the remains of a bedspread - Volvo.

The pulp of champignons is dense, fleshy, has a pleasant mushroom smell.

mushrooms

Another delicious one useful view autumn forest mushrooms. The name speaks for itself, red, fiery hats are visible from afar. They can be found in coniferous forests. Young specimens have a convex, slightly rounded cap shape. Then it becomes even, reaching a size of 17-20 cm. This species grows up to 6-8 cm. It is good to salt, pickle or preserve mushrooms. Second decade of September best time for their collection and preparation.

Russula

In all regions of the current Russian Federation autumn mushrooms grow - russula. Their hats are different color- red, gray, lilac, slightly yellow and even spotted. Coloring depends on the humidity of the climate in which they grow. According to the degree of edibility, they are divided into edible, inedible and poisonous. The structure of all species is similar. The flesh is fragile, and the surface of the cap is covered with a thin, slightly sticky film, which can be easily removed if desired.

Porcini

most famous and popular mushroom- this is the king of the forest - white. The season of its collection begins in mid-summer and continues until October. It got its name due to one feature: the pulp does not change its white color even when dried. Demand for them is always high, for several reasons:

1. The pulp of these organisms is fragrant, dense and tasty.
2. They are easy to clean and cook.
3. Even when raw, they are edible. Therefore, they are popular among raw foodists.

Their hats are red or brown, large in size, up to 30 cm in diameter. If the weather is wet, the surface becomes sticky. During drought, cracks appear along the edges of the cap. The leg is thick, barrel-shaped, barely noticeable reddish and high.

It is better to look for these noble specimens in coniferous, oak or birch groves. Closer to the swamps, where there is a lot of peat, they are rare.

Types of late autumn

Late autumn is good in its own way. The forest is already empty, the leaves begin to fall, the air becomes clearer and fresher. At this time, late autumn species appear:

• milk mushrooms of all colors;
• honey agaric winter;
• oyster mushrooms;
• greenfinches.

Together with cold weather, at temperatures below 10 ° C, mushroom flies disappear.

Pine rows appear under pines and poplars.

Lamellar species of late autumn mushrooms form yellowish fruit bodies and settle in open meadows. The number of individuals of one group reaches 30-35 pieces. Mushrooms have several types. They are black, pepper, blue, white and gray.

The advantages of this type: they are found in different areas, throughout Russia and the absence toxic doppelgangers. Salted and pickled milk mushrooms have no taste analogues either in the world or in Russia.

Winter mushrooms on one stump can simultaneously grow about 50-60 pieces. The caps of young organisms are dome-like, light beige, slightly slippery on top. They are held on a thin dense leg.

Irina Selyutina (Biologist):

Winter honey agaric belongs to the Ryadovkov family, although the Flammulin genus, of which he actually is a representative, also belongs to the Negniyuchnikov family. In the center of the cap, the surface has more dark shade. In wet weather, the cap becomes slimy. Adult mushrooms can often be covered with brown spots, which do not affect its taste in any way. Interestingly, the cells damaged during severe cold weather are able to restore their vital activity as soon as the air temperature becomes positive again. As it turned out, this species can be grown in a humid and not very warm basement.

The greenfinch got its name because of its color. This species feels good in most regions of Russia, in mixed, deciduous and coniferous forests.

Outwardly, they look like russula. Fruiting continues until severe frosts and snowfalls. Brown spots are sometimes visible on the hat. The middle is slightly concave inward. With strong humidity, a light layer of mucus is noticeable on its surface. The pulp has a pleasant aroma, a yellowish tint and a dense texture. The leg has a cylindrical shape and a small height.

Oyster mushrooms, like mushrooms, grow on old deadwood. Their development requires a large number of cellulose. October is the best time for such a late look. The pulp always has a certain density. The surface is shiny, with a sticky top layer. The aroma is weak. Old fruiting bodies are best boiled because of their stiffness and dryness.

inedible mushrooms

Pick mushrooms carefully.

To the inedible and poisonous varieties relate:

• toadstools;
• rows are greenish;
• rows are sulfuric;
• fly agaric blushing.

Toadstools are among the most poisonous forest mushrooms. Toxins can enter through skin covering directly into the blood, causing severe bouts of vomiting and diarrhea.

Benefit and harm

The beneficial properties of mushrooms are due to their chemical composition, which includes the following substances:

• magnesium;
• potassium;
• vitamins;
• minerals;
• amino acids.

These elements are important for the proper functioning of the human body. During infectious diseases, regular consumption of dishes with the addition of mushrooms helps prevent diseases, stimulates the immune system. Some species are used in pharmaceuticals to create medicines: ointments, tinctures and tablets. Used to treat certain diseases:

• cardiovascular;
• urolithiasis;
• sclerosis;
• cancerous and other tumors;
• gout;
• rheumatism.

Mushrooms for diabetics are an indispensable tool for lowering blood sugar.

But for people suffering from diseases of the gastrointestinal tract, food with mushrooms is contraindicated. Because they, especially the legs, contain an excess amount of chitin, which causes fermentation processes in the intestines and prevents digestion.

It is dangerous to collect forest organisms growing near highways, factories, landfills, landfills or residential buildings. This is due to the fact that their fruiting bodies are able, like a sponge, to absorb all the toxic substances from environment- air and soil. Collection of "forest meat" in areas affected by radiation, entails the disease of radiation sickness.

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

Until real frosts hit, mushrooms will courageously and staunchly fight night frosts and freezing rain.

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

In Russia, there are several areas with a relatively mild climate, where mushrooms grow even in winter. And in anomalous warm winter you may get the feeling that our autumn has stretched out for 4-5 months and White snow invented by some jokers.

Tree fungi suffer much less from the November and December bad weather. My good advice to mushroom pickers: after the first snowball, lift your head more often - mushroom happiness shines on you from branches and trunks. However, you should not forget about stumps, rhizomes and deadwood either.

STITCH AUTUMN

The autumn line (Helvetia infula) is also called the autumn lobe, the horned line, the inviolable gyromitra and the marshmallow. It's very peculiar, in its own way beautiful mushroom, which is difficult to confuse with any other autumn view.

It usually grows from late August to late October, although it is extremely rare in humid and cool summers that the first families may appear as early as July.

The line prefers to grow in coniferous and mixed forests, on soil and rotting wood, in damp places, on the edges, on fires, on clearings, next to fallen trunks and on logs overgrown with moss; Not large groups.

However, occasionally hundreds of lines can be poured out on a small patch, however, in this case they are unlikely to grow to large sizes.

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

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

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

The pulp is fragile, cartilaginous, thin, whitish, resembles wax, without a special smell, very similar to the pulp related species, for example, a line of ordinary, which grows in early spring.

ON A NOTE

The autumn line is not very tasty.

In its raw form, it is poisonous, therefore, it is necessary to strictly follow the rules of preparation: before frying, it should be boiled for 15 minutes, and the broth should be drained.

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

Oyster mushroom late

In late autumn, many mushrooms can be found in forests and gardens, but single species grow in commercial quantities. Among them are glorious tree mushrooms - winter honey agaric and late oyster mushroom (Panellus serotinus).

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

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

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

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

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

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

The oyster mushroom leg grows up to 3 cm long and up to 4 cm thick. It is cylindrical, short (sometimes almost absent), curved, lateral, finely scaly or pubescent, ocher, greenish-brown, yellowish-brown or yellow-brown, painted on top darker.

The flesh is firm or friable, fleshy, watery in wet weather, whitish or yellowish, becoming hard and rubbery with age.

ON A NOTE

Late oyster mushroom is better to collect in young age, fry, make soup and salt after boiling for 25 minutes.

In maturity, it becomes harsh.

Then you need to take off a thick slippery skin from it and stew longer.

After frost, oyster mushroom loses some of its taste, but often remains quite edible.

This is a real winter mushroom.

It is very important not to eat soured mushrooms.

If frosts alternate with thaws over and over again, oyster mushrooms may die, but look pretty decent when frozen.

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

List and overview of mushrooms that grow in September, October and November.

Mushrooms - useful product, containing great amount squirrel. They are suitable for making fillings for pies, as part of the first and second courses. In addition, excellent preparations for the winter are made from mushrooms in the form of caviar, pate or salts. Of course, you can buy mushrooms on the market, but forest varieties are considered the most delicious and nutritious.

Mushrooms are the fruits of the growth of mycelium and mycelium. In general, under the ground, a mycelium grows for several meters, like a cobweb. From time to time it bears fruit. These are exactly the mushrooms that we collect. Biggest Harvest mushrooms observed in autumn after rain.

Mushroom growth time is 2 weeks. But most often you can see the mushroom already on the 5th day. At this time, a leg appears that connects the mycelium and the cap. Initially, the hat is small, but after 2-3 days its size is rapidly increasing. That is, after the rain, you can go pick mushrooms in 1-2 weeks.

What edible mushrooms grow in autumn, at the beginning and end of September: photo, list, names

September is a month rich in mushrooms. This time is considered to be the peak. The most interesting thing is that it is at this time that mushrooms are harvested. In the forest you can find summer mushrooms, which previously bore excellent fruit in July and August.

September mushroom list:

• Mokruha
• White mushrooms
• Chanterelles

What edible mushrooms grow in autumn, at the beginning and end of October: photo, list, names

At this time, the number of mushrooms is reduced. The fact is that the nights get relatively cold. But at this temperature, the mushrooms last longer until the period of their maturity. There are not so many summer mushrooms at this time. It's time for varieties that love moderate temperatures. The most interesting thing is that at this time it is best to harvest mushrooms. They keep for a very long time.

List of October mushrooms:

Occasionally you can find boletus and boletus. They grow infrequently, their time is running out.

What edible mushrooms grow in autumn, at the beginning and end of November: photo, list, names

In November, it is already quite cold and out of the entire summer abundance there are very few mushrooms. These are mainly resistant varieties that germinate on tree trunks or stumps. Since frosts are observed on the surface of the soil. Usually, together with the first snow, the mushroom season ends. Occasionally, oyster mushrooms can be seen on the trunks.

List of November mushrooms:

• gray line

What are the latest edible mushrooms in November: photo, list, names

Basically, at the end of autumn, there are not so many mushrooms in the forest, not only edible, but also poisonous. The mushroom picker gradually ceases to bear fruit, as the temperature is quite low. In November, few people pick mushrooms, as this is the time of rains and the first frosts. At this time, the forest is very dirty. Few people enjoy walking in the mud and poking around in wet leaves looking for mushrooms. At this time, there are very few mushrooms that can be eaten. They have a significant feature - a hard hat. Therefore, among mushroom pickers there are few who love such mushrooms.

The latest mushrooms:

• Winter honey agaric

All these mushrooms are characterized by a dense texture and a fibrous cap.

Very hot weather not for mushrooms. In general, mushrooms like moisture and moderate temperatures. Temperature +10+20 °C can be considered ideal. If summer or autumn is very dry, then you should not count on a good harvest of mushrooms. But even if in autumn heavy rains, then the mycelium will “get wet”. In such weather, too, there is no good harvest.

September can be considered ideal, at this time there are a lot of summer mushrooms and lovers of coolness appear. At this time, you can see butterflies, boletus and porcini mushrooms. They can be found even during frosts. It is believed that for the development of the fruit of the fungus, a temperature of + 5 + 10 ° C is necessary. This is the minimum temperature.

Despite the decrease in the average daily temperature, in autumn you can collect a large number of mushrooms. They are not inferior to summer in their taste.

VIDEO: Edible mushrooms in autumn

The first serious autumn frosts, as a rule, discourage mushroom pickers from walking into the forest with a basket. The season is closed! However, if the frosts are followed by a thaw, as happened this October, the residents Leningrad region there is every chance even in late autumn to please yourself with a “quiet hunt” and diversify the menu.

A week without night frosts made us, who moved for a while to a village near Luga, seriously think about resuming our beloved summer class- trips for mushrooms. And the outstanding warm day with the sun, somehow not at all in autumn, shone with cloudless sky, literally forced us to follow our old mushroom paths. It cannot be said that they somehow especially counted on success, but what if?

Already the first steps through the forest brought confidence that our hopes were not in vain: among the abundance of frost-beaten and sour from the rains bittersweet there were mushrooms, the age of which was clearly less than a week, i.e. they grew after the frost. These were and russula, and young fly agaric- here it was not their suitability for food that was important, but the very fact of the probability of the appearance of fruiting bodies on the mycelium after night frosts.

On the sandy hillocks were found in abundance greenfinches(otherwise they are called brilliant greens, and if we speak the language of science, then this mushroom is called). Strong, wonderful color, they were located on the slopes with whole families. The earth or white moss rises with a tubercle - look for brilliant green. This fungus grows most often in pine forests, rarely mixed with pine forests, mainly in large groups. The hat of the brilliant green is first convex, then flat, often with a wavy raised edge, sometimes cracking; dense, smooth or slightly scaly, yellowish-greenish, olive-brown in the middle. The pulp is well developed, dense, white or yellowish, pleasant taste, without any special smell. Those who ate them assure that the mushroom is very tasty. Zelenki pickled, salted, canned. At the same time, they complain, however, that there is too much sand in these mushrooms. However, there is a way to get rid of this trouble by soaking brilliant green for a couple of hours in salt water, and then thoroughly washing them with running water. Let's say right away - we did not begin to collect greens, because we had never tried them and at the time of the walk through the forest we were not even sure of their edibility at all. This evening, after chatting with neighbors, we found out that these mushrooms can not only be used for food, but they are also useful: firstly, they contain anticoagulants that prevent blood clotting, and also have a slight antimicrobial effect.

The ability to fight microbes is different and fox, which we also managed to find in the forest. There were quite a few foxes. They preferred to hide in the moss and, due to their relative youth, large sizes have not yet been reached. Finding a fox is always a joyful event, but in the slightly faded October forest, its bright color was especially pleasant.

Closer to the most favorite places, in the summer in abundance pleasing us with porcini mushrooms, they began to meet. Their appearance was not so hot - most often they became limp from the past rains with all the ensuing consequences. At the same time, they remained absolutely clean, since, apparently, neither worms nor mosquito larvae are no longer found at this time of the year.

However, I did not want to collect the sour oil. I wanted to find whites, although it was already clear that they were unlikely to be in the same “good shape” as summer or September.

White found. A total of 9 pieces. They looked rather exhausted - apparently, the appearance of the white world after frosts was still difficult for them. The hat had some kind of shabby appearance, with inconceivable tubercles and small pits, the biological meaning of which remained incomprehensible. Their cleanliness somehow did not particularly please them, because anyway they were somehow watery, but not at all as strong and vigorous as they should be.

In general, porcini mushrooms are something magical. We can only express solidarity with the opinion of Igor Lebedinsky, who maintains an entire site on the Internet dedicated to mushrooms, and who literally said the following about the white one: “You can write a novel about white fungus. To write, but not to write: the porcini mushroom will still not fit into the framework of the novel. beautiful mushrooms a lot, but where else can you find such a mushroom, near which you want to sit down and die in peace, because nothing will be better? It's easy with white. You just have to find... Porcini- the antipode of the pale grebe. The toadstool breathes aesthetics, the toadstool is impeccable in every detail ... but for some reason it does not please. (Although, of course, it is clear why). White fungus is a completely different matter. Not always correct, not too elegant, simple. Like Lenin".

Our autumn whites did not quite correspond to this, on the whole, a very fair characterization. It would be superfluous to die near them. But on palatability their certain autumn “dilapidation” was not reflected in any way, we, in any case, did not notice. Summing up the campaign, it should be said this: there are a lot of mushrooms in the forest before frost, and after the first frost, and as literature data show, you can find them even under the snow. Of course, these will not be white or even chanterelles, but representatives of the same Ryadovkov family, to which Zelenka also belongs. It's about about mushrooms. Here is a wonderful story told by one of the inquisitive mushroom pickers:

“It happened on January 6, 1995, when we gathered to celebrate Christmas in the Kukhmar tract, not far from Pereslavl-Zalessky. We are teachers who have been working together in a computer camp for several summer shifts. The preparation of the festive dinner was accompanied, as usual, by memories of the summer months spent together.

Oh, here would be another mushroom soup ...
“What are you talking about,” I replied. - Let's do it!
- No, from dried mushrooms- that's not it anymore. That would be fresh.
- So, we'll make it fresh. Everyone present looked at me intently...
- Maxim, do not joke, do not poison the soul. Waist-deep snow in the forest!

It all ended with a grand bet on a bottle of cognac: if I can gather mushrooms and cook soup today, the sixth of January, my cognac, if not, I lost. In the evening to festive table soup was served fresh mushrooms. I won the bet. It’s just that my programmer friends didn’t know about winter mushrooms that are found in our country and are not at all so rare. Only you need to look for them not on the ground, under the snow, but on the trees.

One of our most common winter mushrooms is Winter honey agaric (Flammulina velutipes Sing.). It belongs to the extensive Ryadovkov family ( Tricholomataceae). Many others belong to this family. famous species mushrooms - autumn (or real) honey agaric and meadow agaric; appearing in autumn in our deciduous forests rowing is purple, and in pine forests - rowing is green (greenfinch); pigs, govorushki, money, garlic. The fruiting bodies of winter mushrooms appear late in autumn with a decrease in air temperature and an increase in humidity. The mass development of this fungus lasts after snowfall until the onset of stable frosts. Then, throughout December, January and February - until March - the fungus continues its development: frozen mushrooms thaw during the thaw period and continue to grow and form viable spores.

Only with the onset of early spring, the fruiting bodies begin to turn brown, shrink and die. At this time, they are already inedible. According to its taste and nutritional qualities, winter mushrooms belong to the fourth category (we remind you that the highest food category is the first, which includes porcini mushrooms and mushrooms). However, it appears in significant quantities when other edible mushrooms no longer exist. With it, you can do everything that they do with other mushrooms - cook soup from it, salt, dry, marinate. From the false honey agaric, the winter reliably differs in the color of the plates from the bottom of the cap - they are yellowish-white in it (this can also be seen in our photo), while the false honey agaric has greenish plates. However, you can safely collect winter mushrooms without fear of poisoning - there are simply no false, inedible or poisonous mushrooms similar to it at this time of the year. (Information from the site

The autumn season will bring real pleasure to connoisseurs of mushroom hunting. The bright colors of autumn foliage, the absence of mosquitoes and ticks - all this makes a walk through the forest a pleasant and safe pastime. And contrary to popular belief, September is not the final month of the mushroom season. The forest is full edible varieties mushrooms until the first frosts and snowfalls. Especially if autumn is generous with both rains and thaws.

What mushrooms grow in late autumn

The assortment of autumn mushrooms can vary greatly depending on the climate of the region, as well as on the nature of forest plantations - they are coniferous or deciduous. Therefore, we will consider the most common varieties found in almost the entire territory of the country, with the exception of the regions of the far north.

Boletus can be found in deciduous forests until the first serious frosts. Despite its name, when searching, you need to focus not so much on birch trees, since it can grow under any other trees, but on the illumination of forest areas. These mushrooms are very demanding on light and grow well only in sunny glades. Young specimens are usually hidden by a layer of foliage, and can be found by small bumps on the surface of the earth. They grow both singly and in small groups.

External signs of boletus:

• brown, slightly reddish cap in the shape of a hemisphere, in diameter from 6 to 18 cm (the younger, the lighter the shade);
• white or grayish cylindrical leg, growing up to 15 cm in length and 3 cm in diameter;
• pulp white color that does not change color when cut.

Cut mushrooms spoil quickly, so they should be processed within 12 hours. Peeled boletus mushrooms should be boiled in two waters, only then proceed to further cooking, which can be expressed in salting, pickling or freezing.

Ginger

The collection of camelina begins at the end of summer and continues until late autumn. It grows in coniferous forests, located in small groups in well-lit pine and spruce groves. Mushrooms are persistent, if you are lucky enough to find a large family of mushrooms, be sure to return to this place next year.

Features:

• color from light orange to bright copper color (both the hat and the leg);
• a flat cap with edges turned inward, covered on top with dark stripes radiating from the core;
• the size of the cap of an adult camelina can reach 18 cm in diameter;
• the surface is moist, slightly sticky;
• the flesh is orange in color, with a resinous aroma.

Ryzhiki do not require long-term heat treatment, they should be cooked for no more than 15 minutes. Suitable for any dishes, in Europe it is considered a delicacy.

Oyster mushrooms are not at all afraid of frost, in regions with temperate climate they can be found even in December. Since oyster mushrooms grow on trees, they are not afraid of the fallen snow. Mushrooms live on dead tree trunks and rotten stumps.

External signs:

• a gray hat resembling an oyster in shape (becomes lighter as it grows);
• short (up to 5 cm) asymmetrical stem, usually located closer to the edge of the cap;
• mushrooms from one group grow together, forming tiers.

Oyster mushroom is absolutely safe, it can be eaten even raw. When cooking, it requires minimal heat treatment.

Winter honey agaric

The winter variety of mushrooms can be collected from mid-September until spring. Like oyster mushrooms, they grow on diseased and dead trees, especially preferring poplar, maple, elm. In high frosts, they do not die, a frozen mushroom comes to life during a thaw and begins to multiply again.

Distinctive features:

• rounded convex hat up to 10 cm in diameter, orange-brown in color;
• high thin stem, pale yellow above and brown below;
• the flesh is yellowish, without a pronounced aroma.

Winter honey agaric is cut off practically without a leg, capturing only its top. The rest of the leg is too hard to eat. Before cooking, the mushroom must be boiled for 30 minutes, after which it can be used for soups or pickling.

Oiler late

Butterdish grows in coniferous forests, where it can be harvested until the end of November. Prefers sunny clearings between pine trees, grows both on sandy soil and on coniferous litter. It appears in the summer, but at the beginning of the season it is very susceptible to insect attack, up to 70% of the first crop turns out to be wormy. That is why it is worth going for butterflies in the fall.

External characteristics:

• brown-brown hat up to 10 cm in diameter;
• dense yellow leg up to 8 cm in height;
• oily skin, easily separated from the cap;
• the flesh in the cap is loose, juicy, white, and in the stem is more dense and fibrous, changing its color from bottom to top from light yellow to brown-brown.

Before cooking, mushrooms are soaked and boiled. The butter dish is universal, suitable for all kinds of dishes and salting.

Despite the seeming harmlessness of "silent hunting", it must be dealt with in compliance with certain rules. They are necessary not only for your safety, but also for the preservation of nature, which can easily be damaged by inept mushroom picking. The safety rules include:

And the most important rule - don't get involved mushroom hunting independently without experience in this field and sufficient knowledge. It is better for novice mushroom pickers to invite more knowledgeable people which in practice will teach you to distinguish edible mushrooms from their poisonous counterparts.

"Easy Useful" wishes you a successful and safe "silent hunting"!