What happens to mushrooms in winter. Winter mushrooms: growing, how to distinguish from false ones, photos and delicious recipes

For mushroom pickers, winter honey agaric gives an excellent opportunity to do what you love even in the cold, because it bears fruit from November until almost the end of spring. This means that you can delight loved ones and friends with fresh mushrooms on cold days. And also this is a full-fledged replacement for meat in the Orthodox fast.

Winter mushroom belongs to the ordinary family, it is also called winter mushroom or velvety-legged flammulina. One of distinguishing features- a really velvet terracotta leg, a little lighter to the hat. The leg is cylindrical, tubular. There are no remains of the bedspread (ring, skirt).

If the cap is convex, the mushroom is young; flat - older. The color is orange, darker towards the middle. Their brightness makes them easy to find. The surface is mucous. From below, the hat is lamellar, the plates of a pale yellowish color darken over time, weakly attached to the stem. The flesh is light yellow, odorless.

Settling on weakened trees, honey mushrooms destroy them, so in the garden it is necessary to monitor the appearance of this variety on wood and prevent it from growing, flooding the damaged areas of the bark and saw cuts with garden pitch.

Collection of winter mushrooms

It is very convenient to collect winter mushrooms on fallen trees and stumps. You need to cut off half the legs, since its lower part is harsh. As a container for collecting, nothing has been invented better than a basket: mushrooms are comfortable in it, they do not break and breathe. Do not harvest in industrial areas and along busy highways: the harvest will be toxic.

Carefully! Poison Doppelgangers

Winter mushrooms are similar to the bordered gallery, which is recognized by the ring under the hat. In addition, the plates of the galerina are darker, almost brown, and the color of the legs also differs from the honey agaric. Galerina also belongs to saprophytes.

As for false mushrooms, it is impossible to confuse them with flammulina, since they do not have the same fruiting time.

Processing and preparation

Winter honey agaric is suitable for any cooking method. After collecting, it is desirable to start processing and cooking as soon as possible. The crop needs to be sorted out, cut off excessively long legs, and once again carefully examine whether a suspicious mushroom has been caught. If a lot is collected, it makes sense to pickle or marinate them.

salting

Description of the hot salting method:

• First you need to cut the legs, leaving about 1 cm. Next, rinse, especially thoroughly wash the mucus from the cap, boil and fold in a colander. Rinse again and boil for 40 minutes;
• After boiling, drain the water into a separate container, put the mushrooms in a bowl where they will be salted. The container must be enameled or glass. For 1 kg of ready-made mushrooms, 2 tbsp. l. salt. You can add spices to taste, for example, sweet peas, cloves, coriander;
• Pour some water in which mushrooms were boiled. Cover with a wooden circle or plate on top, press down with oppression - a clean stone or a jar of water;
• The main thing is that the mushrooms are completely in brine. Put in a cool place. Salting time is 2-3 weeks.

Dry salting method:

Prepare mushrooms as usual: rinse well, cut off the legs. Boil for 40 minutes, pour out the water, rinse again. Transfer them to a container for salting - a barrel or a pan. Requires 2 tbsp. l. without the top of salt per 1 kg of ready-made mushrooms. Add your favorite spices, press down with oppression and put in the basement for 2 - 3 weeks.

Pickling

For pickling, prepare raw materials in the same way as for salting. Boil for about half an hour, drain into a colander, rinse. Prepare the marinade: 2 tbsp. l. sugar and salt without top, 3 tbsp. l. vinegar 9% per 1 liter of water, spices to your taste. Boil the mushrooms in the marinade for 10 minutes. Next, spread the product into jars, close with parchment, tying it with twine or an elastic band. Store in a cellar or basement.

Hot dishes

Winter mushrooms are great for making soup, for frying. Before putting the mushrooms in the soup or in the pan, they must first be boiled separately for 30 minutes. Winter mushrooms make a very tender cream soup. Here is a description of its preparation:

You need 0.2 kg of fresh mushrooms; 0.5 kg of potatoes; 0.5 l of water; onion - 1 pc., carrots - 1 pc., 200 g of cream, salt;

First, peel the onions and carrots, finely chop the onion, rub the carrots and put them in a heated frying pan for sautéing;

Caps of mushrooms, boiled in advance, cut and send to sauté along with onions and carrots. Leave a few hats intact;

Peel and cut potatoes, put in boiled water. When it is ready, put the mushrooms with onions and carrots into the soup;

Beat the first dish with a blender. Pour in the cream, whisk again and bring to a boil. Hats, left whole, fry in a pan separately and put already in plates before serving. Decorate with greenery.

Freeze

Honey mushrooms can be frozen. To do this, they must be cut, washed in a colander and allowed to drain. Lay out on a clean surface to dry slightly. Divide into bags and send to the freezer.

Useful properties and composition

Japanese scientists have discovered the anti-cancer properties of winter agaric. Through laboratory studies, it was established that the substances flammulin and proflamine have the ability to activate antitumor cells and block tumor growth. In Japan, the winter mushroom is cultivated in large quantities.

The composition of winter mushrooms contains potassium, which is necessary for the functioning of the heart; iron to increase hemoglobin; vitamins of group B, C, D; essential and nonessential amino acids, omega-3 and omega-6 fatty acids, saturated and polyunsaturated acids.

Thus, the composition of the winter honey agaric is quite balanced, and it is a complete useful product nutrition.

Systematics:

• Division: Basidiomycota (Basidiomycetes)
• Subdivision: Agaricomycotina (Agaricomycetes)
• Class: Agaricomycetes (Agaricomycetes)
• Subclass: Agaricomycetidae (Agaricomycetes)
• Order: Agaricales (Agaric or Lamellar)
• Family: Physalacriaceae (Physalacriae)
• Genus: Flammulina (Flammulina)
• View: Flammulina velutipes (Winter honey agaric)

Other names for mushroom:

Other names:

• Flammoulina

• Flammulina velvety-legged

• Kollybia velvety-legged

• Collybia velutipes

Honey agaric winter(lat. Flammulina velutipes) - an edible mushroom of the Ryadovkovy family (the Flammulin genus is also included in the non-gnjuchnikov family).

External Description

Hat: At first, the hat of the winter mushroom has the shape of a hemisphere, then it is prostrate yellow-brown or honey-colored. In the center, the surface of the cap is of a darker shade. In wet weather - mucous. Adult winter mushrooms are very often covered with brown spots.

Pulp: watery, creamy color with a pleasant aroma and taste.

Records: infrequent, adherent, cream-colored, becoming darker with age.

Spore Powder: white.

Leg: cylindrical shape top part legs of the same color with a hat, the lower part is darker. Length 4-8cm. up to 0.8 cm thick. Very tough.

Spreading

Winter honey agaric (Flammulina velutipes) occurs in late autumn and early winter. It grows on deadwood and stumps, prefers deciduous trees. Under favorable conditions, it can bear fruit all winter.

similarity

During the fruiting period, when there is already snow, the Winter honey agaric (Flammulina velutipes) cannot be confused with another species, since nothing else grows at this time. At other times, winter honey agaric can be mistaken for some other type of tree destroyer, from which it differs in the white color of the spore powder and in that it does not have a ring on the leg. - a mushroom of dubious nutritional quality, distinguished by a red-brown cap, a reddish-red leg, often twisted, strongly tapering at the bottom; usually found on the roots of old oaks.

Edibility

Good edible mushroom.

Video about mushroom Winter agaric:

Remarks

According to many, mushroom season ends in September, but a true mushroom picker knows that at the crossroads of autumn and winter, it's time for a delicious winter mushroom. Winter honey agaric (Flammulina vlutipes) is a fairly common tree fungus in the southern regions of Russia. The mushroom has one interesting feature- its cells, destroyed during freezing, grow together again and are restored as soon as the air temperature rises above zero. Therefore, in winter thaws, you can sometimes see flammulina hats peeking right out from under the snow.
In addition, the winter mushroom is quickly tamed. Moreover, when growing flammulina in a dark, cold and damp basement, it turns out softer and delicious mushroom. The Japanese call flammulina enokitake - mushroom noodles.

His appearance is ordinary and does not have any characteristic zest. But, even if you met a poisonous and inedible mushroom at first glance in the forest under a layer of snow, you can discard these thoughts. With almost 100% certainty, we can say that this is honey agaric, since apart from it at this time of the year you still can’t find anything.

Use in medicine

Winter mushroom mushroom (flammulina): photo, description

Winter mushrooms or Winter mushroom (Flammulina velutipes)

I would prefer the more accurate name "winter mushroom" - winter mushroom, because. There are also mushrooms that grow in winter.

A fungus from the Tricholomataceae family. The hat is 2-9 cm in diameter, honey-yellow (see photo), darker in the center, flat-convex, later flat, smooth, slimy. The hymenophore is lamellar, yellow-white, the plates are rare, wide, slightly adherent to the stem.

Leg 3-10 cm high, 0.5-1.5 cm thick, cylindrical, light yellow in the upper part, brown, fleecy in the lower part. The taste and smell are pleasant.

Honey mushrooms: how to find, main types, useful properties + 70 photos

Occurs in large, close groups on live and dead trees, stumps, clearings, parks and gardens, fruit trees, linden, aspen, poplar and, especially often, willow. Fruiting from December to March. The mushroom picker of winter mushroom lives for tens and even hundreds of years, so you can harvest for many years in the same places. In our country, its artificial breeding on a mixture of sawdust and bran has been mastered. Winter mushroom is delicious. His hats are boiled, pickled, dried.

The need to look into the dormant winter forest arises over the years, experience and from dissatisfaction with the brevity of a moment of communication with the forest, nature.

Somewhere in the late 70s, I began to carefully examine winter forests Dnipropetrovsk region and nearby regions. Running somehow on winter fishing through the woods, I noticed a tree trunk generously showered with brown mushrooms with a dark to black leg, and the mushrooms were “from earth” to “heaven” - all over the trunk. Despite the frost, these mushrooms do not lose their presentation and taste at all - they simply “fall asleep” and grow again at the first thaw. Since winters in Ukraine are often “rotten”, the mushroom season does not end.

Winter mushrooms prefer hardwoods coniferous, grow "bushes" more often than one by one. You need to look for old or dying trunks, although they are happy to hide under pieces of damaged or exfoliated bark on apparently healthy trees. They often grow within the city limits, especially in parks, sometimes right on the soil on deadwood.

Take a look around! Sometimes the "winter" ones slip out of turn - ahead of the autumn real mushrooms, they grow from September (if it's cold) to March. It is all the more pleasant to please yourself and your friends with a mushroom "fresh" - when it is frosty and knee-deep snow in the yard.

You need to take a hat and a third of the legs (below is harsh), small ones go entirely. Boil for 10-15 minutes, drain, rinse, salt and with onions in a frying pan, bon appetit!

Excellent assortment - oyster mushrooms with mushrooms. In the marinade, winter mushrooms are “ordinary”, nothing special. Slightly similar poisonous false brick-red mushrooms do not tolerate frost, so good luck!

An avid mushroom picker is always upset when the season of "silent hunting" ends. Fishermen can quietly smile, rejoicing that their favorite business is all-season. But the mushroom pickers were not so lucky. But, not everyone knows that there are late types of mushrooms that grow even in cold winter. One of these species is winter honey agaric. And in this article we would like to provide a description of this mushroom, a photo and talk about its unique medicinal properties.

Description

In our market, it is better known under the name "monks". The thing is that the fungus enters the Russian market from Japan. Therefore, if you saw pickled monks, you should know that this is an ordinary winter mushroom.

In a number of Asian countries, these mushrooms are almost the most favorite species.

In Russia, the habitat of winter mushrooms is generally limited to northern latitudes.

The most important feature of the winter mushroom is that this species is truly winter.

The fruiting body begins to ripen at the end of autumn, and by the beginning of winter you can harvest a decent harvest of mushrooms.

With all this, it is worth noting that if the winter is warm, then it will bear fruit for the entire quarter.

In severe frosts, the bodies of the honey agaric are damaged, but as soon as the temperature rises to zero degrees Celsius, they are immediately restored.

His appearance is ordinary and does not have any characteristic zest. But, even if you met a poisonous and inedible mushroom at first glance in the forest under a layer of snow, you can discard these thoughts.

With almost 100% certainty, we can say that this is honey agaric, since apart from it at this time of the year you still can’t find anything.

Young specimens have a small hemispherical cap. As the fruiting body ages, it straightens and takes on an umbrella shape.

The surface color can be either light brown or honey. It should be noted that the central part of the head is always darker than its edges.

Dark spots often appear on older mushrooms. Often they have a characteristic brown tint.

The diameter of the cap is small - on average up to 10 centimeters.

Due to frequent contact with water, its flesh has acquired a watery character. But, despite this, the taste of the mushroom is still at the proper level. The color of the pulp is dark beige.

The plates are quite sparsely planted. They have the same color as the flesh. They are firmly attached to the surface. As they age, they often turn dark in color.

The stem is very thin, and due to habitat (stumps, rotten trees), it often has a deformed shape in relation to the hat. From above, the leg has an identical surface color. It gets darker towards the base. On average, the length of the leg does not exceed 8 cm. The thickness is 0.8 cm.

The pulp of the leg is rough even in a young fetus. Nothing to say about the old ones. Because of this, mostly young fruits are eaten.

Asians generally love to practice traditional medicine. And winter honey agaric is a frequent guest in the notebook of a traditional healer of an Asian country.

The fruiting body itself is rich in proteins, zinc, potassium, iodine and other trace elements vital for humans.

Japanese scientists have even discovered the ability of inoki to resist the formation of malignant and benign tumors. They even drew up a map in which it is established percentage the possibility of cancer when eating the mushroom. Naturally, the more often it is present in the diet, the less likely it is to face oncology.

Also, it is worth noting its anti-virus qualities.

Winter mushroom - a mushroom from under the snow

Its use leads to an increase in immunity, which in winter, when viruses are in the air, is an indispensable quality. Also, the mushroom has a restorative effect on the liver and gastrointestinal tract.

Also, cosmetology has not bypassed him. Based on it, many creams, lotions, masks are produced that allow you to rejuvenate the skin.

Winter mushroom mushroom: where and when to collect, useful properties

Every mushroom picker knows that best time for picking mushrooms - it's autumn. Sometimes summer is added to this time period, especially August, which is considered one of the most mushroom months. But not everyone is aware that the mushroom season is not at all limited to the warm seasons.

And the best example of this is the winter mushroom - flammulina, or winter honey agaric. As the name implies, the "hunt" for him, as a rule, is opened in cold weather of the year.

It is best to collect winter mushrooms from November to February, since it is then that they are found especially often and in large quantities, although they can grow throughout the year. And this is a great reason to leave a warm house and go to the forest in search of this unusual mushroom.

Distinctive features of the fungus

Flammulina velvety-legged is a relatively small edible mushroom with a hat-and-legged structure. Hat size fluctuates from 2 to 10 cm, in young mushrooms it is convex, while in mature ones it becomes flat. characteristic feature winter honey agaric is the mucous surface of the cap, which can be painted in various shades of yellow, orange and brown, depending on the type of tree on which it grows. In this case, the edges of the cap are usually lighter than the middle.

Winter honey agaric: growing in various conditions

The pulp has a pleasant taste, it is thin, light in color: from white to yellowish.

The plates are rare, often adherent to the stem or shortened. The color can vary quite widely: from white or cream to ocher.

The leg of the flammulina is thin and long, reaching from 2 to 7 cm, depending on the size of the fungus.

As a rule, it is of a brown hue, and the lower part of the leg is darker than the upper, which is more yellow. The ring, also known as the "skirt", is missing.

Areas of use

Flammulina is widely used in cooking: in the composition of second courses, salads, sauces, pickles and marinades. But before putting the found mushrooms into food, it must be taken into account that they must pass high quality heat treatment. The fact is that they are included in the fourth category of edible mushrooms (conditionally edible) due to the fact that they contain a weak, unstable toxin. During heat treatment, in particular when cooked for at least 20 minutes, the poison is destroyed, and the mushroom becomes completely edible.

One might ask, why bother with such a dubious mushroom at all, if there are a huge number of equally tasty, but much easier to process? There are several answers to this question:

• Useful properties of flammulina. Japanese scientists in the middle of the last century discovered the amazing quality of the winter mushroom: it contains a substance called flammulin, which prevents the formation of oncological diseases and helps to deal with existing ones. Further research has only increased the list of valuable properties of winter honey agarics. As it turned out, it has a beneficial effect on the stomach and liver, helping to prevent diseases and stimulate the immune system.
• The season in which flammulina is harvested. It must be admitted that in winter it is difficult to treat yourself to fresh mushrooms: you can only buy them in a store. And personally collected winter mushrooms, which also have a festive bright color, turn out to be a very pleasant addition to the standard diet. In addition, the fact that flammulins are most active in winter helps to avoid encounters with dangerous twins characteristic of other types of mushrooms.

There are not many mushrooms that you can confuse flammulina. Due to the time when she begins to bear fruit abundantly, she practically does not have false twins. However, there are still several types of mushrooms that are very similar to flammulina, and it will be useful to understand their similarities and differences. So, who can you confuse her with and how dangerous can it be?

Twins of winter honey agarics and their differences:

• Summer honey agaric. This edible mushroom is quite difficult to confuse with flammoulina due to the fact that it is usually found between April and November. As a difference, one can indicate a thin membranous ring on the stem of the summer honey agaric, as well as a often encountered dark border along the edge of the cap.
• Collybia spindle-footed. The chance of confusing this inedible mushroom with winter mushroom is quite small: its fruiting time is in summer and autumn. Collibia is distinguished by a characteristic red-brown color of the cap, its stem is long, spindle-shaped and often twisted.
• The gallery is bordered. One of the most dangerous false mushrooms, because this mushroom is very poisonous. You can distinguish it from the winter honey agaric by the ring on the stem, as well as by the predilection for coniferous trees, while flammulina prefers deciduous ones. The leg of the gallery is covered with a white coating. However, the chance to meet both a galerina and a winter mushroom at the same time is rather small, especially if you collect them in winter: the galerina bears fruit from July to October, sometimes capturing November as well.
• False honey fungus. This twin brother of almost all kinds of mushrooms is found from July to October. Coloring can be any: pink, yellow, light orange shades or red. Characteristic is bad smell coming from the pulp of the mushroom, and a bitter taste that does not disappear even during heat treatment.

As you can see from this list, the winter mushroom is quite difficult to confuse with others, but we must not forget the most important rule regarding mushroom picking: if for some reason the found mushroom seems suspicious, it is better to leave it in the forest.

Honey mushrooms we call one of the varieties of edible agaric autumn mushrooms. These are the most fruitful and harvested mushrooms, of the most common ones. honey agaric summer and winter. scientific name mushroom "Real honey agaric" or "autumn honey agaric" (Armillariella mellea). Usually autumn mushrooms complete the mushroom season. In central Russia, they are often called "Assumption" for their mass appearance at the end of August, just in time for the feast of the Assumption Holy Mother of God(August 28). On this day, experienced mushroom pickers go to the forest for the first autumn mushrooms, which bear fruit from now on for two to three weeks. In a dry summer, the first wave of fruiting honey agarics may go unnoticed or move to a later date. In some regions, a real honey agaric is common throughout the entire Northern Hemisphere, except for permafrost and tropical latitudes, there is a second and even a third wave of fruiting mushrooms, depending on the weather and climatic conditions terrain. There, autumn mushrooms are harvested until mid-October.

In the photo: autumn mushrooms (real honey agaric, Armillariella mellea). On the following pages, see other photos of autumn mushrooms.

When and how to collect autumn mushrooms.

The generosity with which the forest endows us with these fragrant mushrooms is able to saturate everyone, so the appearance of mushrooms is eagerly awaited. Collecting mushrooms is a real pleasure. They meet in families, so they immediately manage to pick up a lot of mushrooms, sometimes at a time and not carry them away. There is a real “silent hunt” behind honey mushrooms - who is the first? Attacked a mushroom place - cut off all the mushrooms at once. Returning again, they can not be caught - a lot of "hunters". And those cut and laid under a bush, sprinkled with grass and branches, will go unnoticed and wait for your second arrival. But this is if there is a desire to process so many mushrooms later, and you know how to navigate in the forest.

Honey mushrooms are well transported. Stacked in large baskets, buckets, bags, trunks of cars and everything that is at hand at this moment, they are safely delivered to the place of processing. The main thing is to quickly bring them and scatter them so that they do not “burn out”.

Winter mushroom (Flammulina, winter mushroom): description, application, photo

In cooking, hats and legs of young mushrooms are often used. However, some mushroom pickers prefer to collect mature mushrooms with a large hat. “There is something to pick up with a fork!” they say. In large mushrooms, only hats are collected, their legs are hard and not suitable for food. Overgrown mushrooms or collected in a lingering rainy weather partially lose their attractive appearance, mushroom aroma and taste, but they are still good fried, boiled and pickled. Inexperienced mushroom pickers can confuse autumn mushrooms with false mushrooms similar to them. So you need to know them. features.

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Honey mushrooms are one of the most common species. However, even great lovers of quiet hunting sometimes cannot assume that there are not only summer mushrooms but also winter. Winter mushrooms are used not only in cooking, but also in medicine.

Winter mushrooms belong to the Ryadovkovy family

Winter mushrooms belong to the Ryadovkov family. Another name for the fruit is velvety-legged flammulina.

The plates located below, on one side, have grown to the leg. They are rarely located, have small jumpers. The pulp of the mushroom is juicy, fleshy. In general, it has a yellow tint; when damaged, the color does not change. It has a pleasant mushroom aroma and delicate taste. A leg of the correct cylindrical form, dark brown color. Its surface is velvety, slightly lighter at the base.

Where and how to collect winter mushrooms (video)

Taste and nutritional value of winter mushrooms

The nutritional value of the mushroom is low - 100 grams of the product contains about 40 calories, 3 grams of protein and 9 grams of carbohydrates. The rest is dietary fiber and water.

The beneficial properties of winter honey agaric are due to the high content of biologically active substances in it, such as:

That is why, with regular use, these gifts of the forest are able to normalize the work of the whole organism, provide the body with an additional source of energy, increase the susceptibility of vision to light and colors, and speed up metabolic processes in the body.

Winter mushroom tastes similar to champignons and Chinese shiitake mushrooms. During cooking, it retains its structure and pleasant mild aroma. It is used as part of the so-called "Korean" salads, since it does not lose its softness during long-term pickling and storage, and practically does not absorb water.

Winter mushroom tastes similar to champignons and Chinese shiitake mushrooms

On store shelves, this mushroom is found under other, false names. It can be referred to as autumn honey agaric or selective.

In cooking, it is also used to make mushroom caviar, a filling for pastries. Favorably combined with fresh vegetables, fish and meat products. Suitable for canning, softness, mushroom powder and various extracts. Salting is best done cold - during the process, the mushrooms do not boil or heat up, but are simply gradually saturated with various seasonings.

In cooking, winter mushrooms are used to prepare caviar from mushrooms.

Where and when to collect winter mushrooms

On stumps or tree trunks, they form a whole group of closely twisted fruits, which become brittle at the first frost and crumble when touched. After a temporary warming occurs, the mushrooms come to life, and spores form on their surface. Thus the plant grows throughout the winter. Among deciduous plants, honey agaric prefers maple, elm, aspen, willow and poplar, as well as linden. On birch, elder and various shrubs, it appears much less frequently.

This mushroom can also be found in the warm season, but at this time the fruiting of the mushroom is not so plentiful, and the appearance is unsightly. When it gets cold, mushrooms come to life, begin to grow from November to February.

Since winter honey agaric belongs to the fourth category of mushrooms, then it must be thermally processed before direct preparation and adding to other dishes. To do this, mushrooms are cleaned of forest debris with a soft cloth, and then all deformed and damaged specimens are separated from whole ones. Then they are poured cold water, boil for about five minutes and dry with a paper towel.

• If further mushrooms need to be frozen, then absolutely dry fruits fall asleep in plastic bag, tie it up without oxygen access inside and send it to the freezer.
• Mushrooms are best suited for salting or pickling. To do this, add a few glasses of water, spices to taste and citric acid to a container with mushrooms. After some time, the pulp will be saturated with marinade and the fruits will become fragrant and soft.
• For salting in a dry way, completely dry mushrooms are shifted with seasonings and non-iodized salt itself, and in this form they remain for several days. Under the influence of salt, mushrooms secrete juice and absorb the aroma and taste of seasonings.

How to cook mushrooms (video)

Important! Limiting the intake of too salty foods is necessary for those who have problems with the gastrointestinal tract, such as gastritis or stomach ulcers.

Due to the high content of antioxidants, these mushrooms are an excellent prevention of cardiovascular diseases, and also actively stimulate the immune system. When used regularly, the mushroom can treat certain diseases, such as ulcers or colitis.

Long-term use of mushrooms can not cause any harm, but taking them raw is prohibited.

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Honey mushrooms are a complex group of mushrooms that combines several types of culture families. If we cover the issue extensively, it is worth noting that the mushrooms we are considering are not necessarily edible, there are also poisonous species of mushrooms.

Types of forest mushrooms

Inexperienced mushroom pickers may adhere to the belief that the forest mushroom grows exclusively on fallen stumps and other, inanimate wood, but this is not so - the culture can develop both on the forest floor and in ordinary grass. The most common and familiar representatives are used for food - they can be boiled, frozen, fried, dried, salted or pickled.

There are several types of "good" forest fruits - autumn, summer and winter. The names of the varieties speak for themselves, that is, they indicate what season the crop "belongs" to.

Let's consider the issue in more detail.

Winter honey agaric (flammulina), photo and description

With the onset of cold weather, the mushroom season continues. Some types of mushrooms are resistant to frost, and can grow under snow. Winter honey agaric– a unique look that is not afraid low temperatures. Thanks to the amazing ability to grow when it's cold outside, he got his name. This species belongs to the Ryabovaceae family. It is also called winter mushroom or flammulina.

What does it look like

The description is worth reading before you go on a quiet hunt in the cold. In a young honey agaric, the hat has the shape of a ball. As they grow older, the cap gradually straightens. Its surface is sticky, especially in rainy or snowy weather. Hat diameter - 8-10 cm.

Color - yellow-brown or yellow, light at the edges and darker in the center. On the back of the cap there are plates that are located at a small distance from one another. They are distinguished by a pleasant ocher color. Young species are lighter, darker with age. The leg is not very long - usually up to 10 cm. The flesh is sour, yellowish-white, has a pleasant, light aroma.

The smell of winter representatives cannot be called pronounced, but their taste is quite rich.

It is noteworthy, but mushrooms can be grown independently, as well as stocking up on mushrooms for future use.

How to collect

This should be done from November to March. Winter honey agaric looks like poisonous mushroom- gallery. It is important to carefully examine each fungus before placing it in the basket. Galerina has a ring that is on the leg - this is the main hallmark, the main difference between edible and inedible species. These species have different periods of maturation, therefore they are rare at the same time, usually at the end of November. Before collecting, you should look at the photo so as not to be mistaken.

Look for a fungus next to water bodies, in parks, garden areas, on the edges, lawns. He prefers to bear fruit large groups, like the classic types of mushrooms. The main population grows in the temperate zone.

The nutritional value

Flammulina is an edible mushroom that belongs to the fourth category. By this it is meant that in terms of nutritional qualities it corresponds to other varieties - meadow mushrooms, raincoats, oyster mushrooms.

Winter honey agaric can be used:

• pickled;
• fried;
• salted;
• dried;
• boiled.

The most nutritious and delicious are hats. The legs are very fibrous, tough, so they are rarely eaten. If the fungus is old, this part is easier to cut off, as it is no longer suitable for food. Even if you use young types, it is advisable to cut off the bottom of the leg - it is the hardest.

Winter mushrooms are rich in proteins, contain many amino acids necessary for a person. According to these indicators, they surpass products of plant origin, more nutritious than many vegetables, berries, fruits. Flammulina is a storehouse of useful microelements and minerals.

Conclusion

Great taste is not the main advantage of this product. Due to the complex positive effects on the human body, it is very loved in Japan. Winter mushrooms contain a special substance flammulin. It is distinguished by its antitumor effect, therefore it is effective in the fight against oncological diseases. The constant use of honey agaric helps to reduce cholesterol levels, and high-quality protection against atherosclerosis. Because it is often used by cosmetologists and pharmacists.

As for the summer representatives of the culture we are considering, you can feast on them from May to September. The perfect place habitats for the species are rotten trees and semi-decomposed wood where high humidity is maintained. For example, near streams.

What the summer honey agaric looks like depends on weather conditions. If dampness prevails in the region and precipitation often falls, the mushroom cap darkens from the middle to the edges. In drought conditions, the cap becomes one-color, light brown in color. Spores are different brown when the winter representatives are light. The older the "individual", the darker its color.

Experienced mushroom pickers advise caution when picking summer mushrooms, as there is a high probability of confusing them with poisonous counterparts. The main rule in this case is not to harvest in a forest with a predominance of coniferous trees, and also - directly on the stumps of resinous crops.

Mushroom mushroom autumn: what it looks like, photo

Autumn mushrooms are considered the most fragrant and delicious in many regions of our country. Today we will consider such a variety of mushroom as autumn mushroom - its description, as well as the principles by which it can be determined whether the fruit is edible in front of the collector.

Grains on the hat.

Description

Before discussing the appearance of the autumn honey agaric, it is important to determine the ripening period of the variety. As a rule, the harvest can be harvested from the last week of August and throughout September - it all depends on the climatic conditions of each individual region. Honey mushrooms grow in colonies, the so-called waves, the first "influx" is usually the most abundant, the subsequent ones decline. Each wave lasts from several days to a week, and the fruits can disappear very suddenly. You can guess their appearance, focusing on precipitation - mushroom pickers prefer to reconnoiter the forest belt a few days after heavy rain.

Let's move on to how to distinguish autumn mushrooms from other varieties of the family or other inedible crops:

• The autumn honey agaric is distinguished by a hat bent inward. The head of the mushroom resembles half a neat ball, the maximum diameter is no more than 16 centimeters. The optimal size of a young but mature fruit is up to 10 centimeters up and 6-10 centimeters in the widest part of the fungus. The color is creamy brown, a small tubercle often grows in the center of the cap. The surface is covered with small scales.
• The fruit stem becomes thinner at the point of contact with the cap, quite stable, bordered by a light film ring. The average thickness is 1-1.5 centimeters.
• The spores of the fungus are white-yellow in color, the plates are thin and multiple, they can change color from light to brown, descending.

The pulp of the delicacy is light, dense in texture, exudes a persistent mushroom aroma and is slightly sour. The fruit is completely edible, but some mushroom pickers prefer not to eat the legs of the plant - they are fibrous and tougher.

Where does it grow

As for habitats, the most favorable substrate for the variety we are considering is the inanimate wood of fallen deciduous trees, stumps, etc. It is believed that more mushrooms can be found on trees that have fallen near the stream, in conditions of high humidity. Look carefully where the crop grows - inedible specimens most often develop on coniferous wood.

Prevention of poisoning

Every person from childhood knows that you need to pick a mushroom only when you are sure of its edibility. Failure to follow this simple rule can lead to serious poisoning or even death.

Let's talk about the precautions that every mushroom picker needs to remember, regardless of experience.

First of all, it is worth remembering that almost every mushroom has inedible double- that's how nature works. Therefore, in no case should you blindly harvest without checking the product in all respects.

1. Before each visit to the forest, make sure you remember everything distinctive features the mushroom you plan to harvest. If in doubt, find a photo of the plant and brush up on what it looks like.
2. Inexperienced mushroom pickers are advised to study all types of forest "gifts", similar, in our case, to honey agarics. If a person is not confident in their own memory, you can even print a photo of the fetus, taking it with you. Then it will certainly be possible to avoid a dangerous mistake.
3. It is categorically impossible to listen to the advice of frivolous forest lovers - there are often beliefs that Russian forests are free from poisonous plants. This is wrong.

Since we are talking about autumn mushrooms, we will cite as an example their counterparts - false mushrooms. They are inedible and even dangerous to health, while outwardly they look more like summer representatives than autumn ones. There may be several false counterparts of the fungus we are considering - some are simply unsuitable for food, others are frankly poisonous.

To protect yourself, pay attention to the presence of a film ring around the stem of the fungus. Edible representatives have this ring, while inedible representatives do not. The color is also important - in the first case, the color of the hat is less attractive, in the second - brighter. Real mushrooms smell like all other edible counterparts (boletus mushrooms, boletus mushrooms), false ones give off the “aroma” of earth, mold and dampness.

Follow the golden rule - if you are not sure which mushroom is in front of you, leave it in the forest after passing by. It is better to bring home less fruit than to risk your own life.

Spring honey mushrooms

The genus spring mushrooms includes about 70 varieties. It has a popular name - money. The scientific name is the forest-loving collibia. This type is conditionally edible.

Where to look

Like other representatives of this species, this honey agaric prefers to grow on stumps. The easiest way to find a mushroom is in hard-to-reach places, aspen, spruce thickets, among old birches, in dead woods. Spring mushroom grows in large columns, large groups. The fungus is not very popular among lovers of "silent hunting". It is preferred by those who are well versed in all species, and will be able to distinguish the real species from a false double.

Spring mushrooms love forests with deciduous and coniferous trees. They are found in Siberia, on Far East, Urals, throughout Europe. The beginning of ripening occurs in spring, May. The collection season ends in October.

Appearance

Before you go picking mushrooms, you need to know what a real representative of this species should look like. It is easy to recognize by a small hat, 2-6 cm in diameter, smooth to the touch. The hat is yellow-brown or red, convex in a young mushroom, and prostrate in an adult.

The plates are distinguished by a pale, faded shade, have a slight yellowish coating. All of them are attached to the leg, frequent. Spore powder is only white.

Leg - red-brown, smooth, has a light felt shade. The pulp in this place is hard, and closer to the base it is very fibrous. Its color is pale, the texture is tender, soft.

Useful features

Spring mushrooms are not very high quality, but are suitable for eating. They belong to category 4. They are well marinated or fried along with other types of mushrooms. Frequent use of this variety helps to strengthen the body's defenses, stabilize the cardiovascular system. Honey agaric renders positive influence on the gastrointestinal tract.

The impact on the human body is complex:

• fight against viruses;
• stimulation of immunity;
• elimination of inflammation;
• antioxidant action.

The overall impact is positive.

Compound

The product contains a lot of fiber, carbohydrates and proteins, is a source of vitamins B1, C, minerals, zinc, copper.

What to look out for

You need to carefully collect spring mushrooms, because they have toxic doppelgangers. The easiest way to distinguish an inedible product from an edible one is by smell. False smells unpleasant - sour cabbage. It is worth looking at the leg - in twins it is pubescent.

How delicious to fry with onions

To prepare such a dish, you will need 600 grams of mushrooms and 2 large onions. Washed, cleaned forest gifts are laid out on a heated frying pan. Frying takes place without the addition of oil. Do not cover with a lid - this will lead to rapid evaporation of moisture, then the dish will turn out to be rather dry.

Then oil is added, pre-cut onions are laid out. It will be ready in about a third of an hour.

It remains to salt, pepper the dish, sprinkle with herbs before serving.

Let's say a few words about the meadow variety of mushrooms. This family is found exclusively in Primorsky Krai and the Caucasus. A distinctive feature of the culture is habitat in the grass (meadows, edges, fields). Meadow mushroom mycelium bears fruit in the warm season, that is, from about May to September.

Do they eat fruits? Exclusively caps, since the flesh of the leg is hard and lacks a pleasant mushroom taste. It is believed to be inedible.

Describing the variety, one can note the instability of the color of the cap of the culture - it can be yellow or red-brown, depending on the weather conditions prevailing in the place of growth. The leg is rather thin, unstable, covered with a slight coating.

Royal mushrooms speak for themselves - their size is in no way inferior to mushrooms. The height of the mushroom can reach 20 centimeters, identical to the diameter of the cap. The stem is thin but durable. They grow one at a time, not like other types of mushrooms, and not only on stumps, but also on living wood. They ripen from late summer to autumn frosts.

As for the color, the royal representatives of the family are distinguished by the golden color of the cap, on which there are frequent scales. The older the individual, the darker the skin of the fetus.

Royal honey mushroom is in demand among traditional healers - it is believed that it is rich in phosphorus, amino acids and other beneficial substances. The pulp of the mushroom is used for tinctures that help with diabetes.

They are characterized by small spines.

We examined which types of mushrooms are best known among mushroom pickers, presenting a detailed description of each member of the family. If you were not able to fully understand the varieties, carefully study the photo of mushrooms, visualization will help get rid of your remaining questions.

Honey mushrooms are well-deserved leaders among mushrooms, popular with people who prefer the gifts of the forest. The culture ripens several times a year, gives a rich harvest and is convenient in terms of gathering - since the fruits grow big families, the mushroom picker does not have to walk through the forest for a long time, sometimes it is enough to find several large colonies to fill a whole basket with a delicacy. Mycelium develops on fallen trees or stumps, sometimes on living, weak trunks. The most optimal substrate for the culture we are considering is inanimate wood located in places of high humidity.

In this article we will talk about such a variety of the family as spruce mushrooms, touching on the description and characteristics in general.

Why is spruce honey agaric dark

If you or your loved ones are fond of hiking in the forest, you probably know that the most delicious and popular mushroom is autumn. The fungus attracts collectors with its neat shape, pleasant smell and tasty pulp. The second name of the autumn variety is the very spruce mushrooms that are discussed in our article.

As we noted earlier, the main habitat of the culture is deciduous forests and half-dead wood, however, mushrooms can also develop in pine forests or spruce forests. Since mushrooms grow in almost all regions of our country, and can be in every geographic zone slightly different in appearance, in color.

The fruiting period of the mycelium is from late August to late October. In warm regions of the country, the harvest period can last the entire first half of November.

As for the dark color of spruce mushrooms, it is wood that is the main “dye” of the pulp. The mycelium of the fungus develops on a coniferous tree, gradually grows along the trunk, climbing under the bark. Thereby fruit bodies collect the bitterness of the needles, along with a dark woody color.

If you have never paid attention to the color of the trunks of deciduous or coniferous trees, be sure to compare their bark - everything will fall into place.

It should be noted that the taste qualities of the honey agaric we are considering are specific, for an amateur. All because of the slight bitterness we mentioned earlier. However, experienced mushroom pickers say that the main thing is to properly prepare the product, then it will not yield to even the most majestic mushroom. Moreover, the “fir tree” includes all the same useful substances and trace elements as its autumn counterpart.

Description, features of culture

The spruce mushrooms we are considering belong to the physalacrium family.

• The average size of the fruit cap is from 3.5 to 10 centimeters, larger representatives are rarely found.
• The shape of the “head” of the mushroom resembles a hemisphere, the middle is convex, the skin is saturated brown, with frequent, large scales. The older the representative, the smoother his hat becomes, and the cylindrical leg becomes longer.
• With age, the skirt that borders the leg also becomes less noticeable.
• The plates of young mushrooms under the hat are light, frequent, in old ones they acquire a reddish color.

The pulp is light, exudes a barely noticeable mushroom aroma, slightly loose. Some gourmets prefer not to eat the legs, as they consider them dry and hard.

Prevention of poisoning with inedible mushrooms (twins)

Experienced, experienced lovers of forest gifts practically with their eyes closed harvest and never make mistakes. But what about those who cannot boast of "iron" knowledge?

Let's talk about the distinctive features of honey mushrooms and their inedible counterparts.

First of all, every novice gatherer should visit the forest with a mushroom picker who is unmistakably versed in "silent hunting". A preliminary visual acquaintance with the future harvest live or even from pictures is not forbidden.

If you are going to the forest on your own and you do not have a mentor, capture the spruce mushrooms in the photo and show it to a specialist, or simply compare the find with pictures from the Internet. Fortunately, century modern technologies allows you to use the World Wide Web and share photos with loved ones from almost anywhere in the world.

video about a dangerous double - Hypholoma fasciculare

The main distinguishing features of edible mushrooms from the "bad" ones:

1. Pay attention to the skirt on the leg of the fruit - inedible representatives of the forest do not have a similar one (with the exception of the toadstool). The latter can deceive the collector with its appearance, but not by smell - her aroma, to put it mildly, is specific, unpleasant.
2. A good fruit should not have a Volvo cup at the base.
3. Beware of the bright colors of the hat - as a rule, nature is cunning and rewards inedible mushrooms an attractive color so that animals pay attention to the plant.

The easiest way to determine which mushroom is in front of you is to break open the oldest fruit from the colony and check its flesh for worms - insects will never eat a poisonous plant.

You will quickly learn how to sort your crop if you carefully study the crop and follow the recommendations of experienced people.