Mushrooms, possessing a specific aroma and wonderful taste, enjoy a well-deserved reputation for delicacies. However, they are not only incredibly tasty but also nutritious. In addition, fresh mushrooms are rich in minerals. They contain potassium, phosphorus, sulfur, calcium, magnesium, sodium. They are also rich in vitamins. These properties of mushrooms have long been familiar to mankind, therefore mushrooms are one of the most popular products in many cuisines of the world. And collecting them in the forest is a special, incomparable pleasure.
It is necessary
- - basket,
- - a stick with a forked end,
- - a small knife.
Instructions
Step 1
It is usually believed that the mushroom season is summer, and especially the first half of autumn with its drizzling rains. Although, in fact, the mushroom season begins in the very early spring and lasts until frost.
Step 2
Morels appear in the forest in April-May. They are found in deciduous forests on fertile soils. Many do not like these mushrooms, and some experts consider them poisonous, since morels contain Helvelic acid. However, when boiled, it turns into a decoction, which must be completely drained, and completely disappears.
Step 3
Then the raincoats appear. Their favorite place is glades, meadows, and they grow along the roads. The young raincoat is tender and fleshy. In the same period, you can find both oyster mushroom and meadow honey.
Step 4
Spring mushrooms are replaced by more valuable summer ones. In June-July, boletus mushrooms appear in birch forests, and boletus in pine forests. Russula bloom in different colors. Next comes the porcini mushroom. It can be found in spruce and pine forests. Sometimes they are also found in oak forests. It is not without reason that the porcini mushroom is believed to be the best of the edible mushrooms. His hat is dark brown, convex, its flesh is dense, fleshy. Fresh mushroom is practically odorless, but incredibly fragrant when dried.
Step 5
In birch and aspen forests, you can find boletus, pigs and chanterelles. Champignons grow in huge numbers on the forest edges and glades. By the end of July, every mushroom picker is looking forward to the appearance of milk mushrooms. This mushroom is most delicious when salted. In addition to them, both pink and white waves are used for salting. In the spruce forest, you can recognize mushrooms by the bright orange color of the cap.
Step 6
In late August - early September, the high season for the mushroom picker comes. And only with the onset of frost, they no longer look into the forest.
Step 7
The main law of the mushroom picker, which should be followed, is to collect only well-known and benign mushrooms. To distinguish edible mushrooms from poisonous mushrooms, you need to understand them well. You should read the books at least with their main species, and start the first "quiet hunt" under the guidance of experienced mushroom pickers.
Step 8
Going into the forest, take a stick with a forked end with you to make it easier to push dry leaves, grass, pine needles and a small knife. The most convenient container is a basket, in which the mushrooms do not crumple or crumble.
Step 9
Under no circumstances pull the edible mushroom out of the ground, but carefully cut it off with a knife, without fail leaving part of the leg in the ground. Thus, you will save the mushroom place for a long time. After you cut the mushroom, be sure to check if it is wormy. Good luck on your "quiet hunt"!
