Mushrooms

In the human diet is present plant and animal food. There are also organisms that do not fall into any of the categories. These are mushrooms. They are isolated in a separate kingdom and divided into edible and poisonous. There is a separate category of mushrooms - conditionally edible. Inexperienced mushroom pickers are forbidden to collect and eat them, as there is a high risk of poisoning by an inedible representative.

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After the rain on the roadsides, in the meadows and glades there are round or pear-shaped mushrooms - raincoats. Ripened specimens have a spore powder within it that resembles dust, which flies out of the fruiting body if touched. Because of this, raincoats have other names: fluttering, dust collector, tobacco mushroom and others.

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The mushroom pickers that collect govorushki are well known - among these mushrooms there are also inedible species. Before you send the find to the basket, you need to know exactly what kind of talkers it belongs to. If even the slightest doubt arises that it is an edible mushroom, it is better not to take it. Below we consider the characteristics of various types of govorushek: orange, winter, anise, goblet and other types (edible and inedible).

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Butters are suitable for marinating better than any other species of mushrooms. The taste of butterdish after marinating is more pleasant than after processing in any other way. Mistresses with great pleasure make such preparations for the winter. Today, there are dozens of recipes marinating oil. The main thing is to comply with the correct technology for the preparation of mushrooms and take into account some features of their pickling.

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Ryzhiki - popular mushrooms that are appreciated by cooks for taste and versatility in cooking. They are fried, stewed, pickled and salted. Today we will talk about ways of salting a useful product for the winter. About appearance and taste. The mushroom has a bright dark orange or reddish-orange color, sometimes there is a greenish tint on the cap.

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The violin mushroom has several names - it is known as creak, euphorbia, podskrebysh milky. But in the people it is called simply creak. And all because of the sound that he makes when rubbing the caps of mushrooms or scratching them with a knife. How to find it and whether it is possible to cook something with it - we will find out further.

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Having found moldy bread on the table, few people will be delighted. For most people, this is an unpleasant, but familiar phenomenon. Although in fact the white mold, or the mukor mushroom, is not as simple as it seems at first glance. Today in the world there are about 60 species of this culture. Some of them have learned to apply in their work, but there are also those that are dangerous to health.

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Walks in the autumn forest provide an opportunity to breathe fresh air, enjoy the beauty of nature and gather up mushrooms. Going to the "quiet hunt", you need to focus on the edibility of mushrooms. In our article we will discuss one of them - Polish. Edible or not He has several names - this is a pansky, and chestnut, and also "the king of mokhovikov" or pellets.

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Все знакомы с такими грибами, как мухоморы. Они встречаются в литературе, в детских сказках. Мухомор с красной шляпкой является самым узнаваемым грибом в мире. Today we will take a closer look at the main types of mushroom, talk about the appearance, and also tell you about where they grow. Find out if there are edible types of mushroom.

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Ryzhiki are one of the most common mushrooms in temperate latitudes - they not only have excellent taste characteristics, but also have useful properties. Where they grow, what types there are, how to collect and harvest mushrooms, let's consider in more detail. The most common species Ryzhiki are among the representatives of the genus Mlechnik, which includes about 7 subspecies - red, salmon, alpine and others.

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Home canning is a great way to diversify the winter table with affordable and favorite pickles. We offer to cook canned mushroom caviar from honey agaric. The taste of the product Honey agarics is a low-calorie product containing valuable proteins, such as chitin, B vitamins, dietary fiber, and trace elements.

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The peninsula of Crimea is famous for a large number of various mushrooms that appear not only in forests, but also in the steppes, right in the grass near the settlements, on the edge of the forest, open meadows, in mountain areas. The climatic conditions of the peninsula contribute to the fact that here the mushroom season lasts more than six months, starting in early spring and ending in late autumn.

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Among the many culinary ways of processing food before cooking, the most controversial topic is the pre-treatment of champignons. Every hostess at least once, but wondered: should they be washed and how to prepare them for storage or preparation of different dishes. Answers to current questions about the correct processing of mushrooms can be found in the material presented.

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In April-May, line stitches appear in the woods. They can be quite worthy prey and are valued by "silent hunting" connoisseurs. How and where to look for the lines, how to prepare them and not to get poisoned, as well as recipes of dishes - in this article. Botanical description The lines refer to the genus of marsupial fungi of the Discinaceae family (Discinaceae).

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Anyone who does not understand mushrooms, limited to their purchase in the supermarket. After all, champignons and oyster mushrooms, grown under the artificial sun, inspire more confidence than unknown natural gifts. But true mushroom pickers will not be able to be satisfied with the taste of fruits not smelling of needles and not washed in the morning dew.

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Many people like to pick mushrooms and cook a variety of dishes from them. This gift of nature allows you to significantly expand the culinary possibilities. Not everyone knows about the edibility of the sulfur-yellow tinder, where it grows, how to collect it. We learn more about its properties and methods of preparation. Description and photos Sulphurous Cranberry is a member of the Polyporov family.

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Of the many varieties of govorushka mushrooms, the edible giant govorushka deserves special attention, having an interesting appearance and a number of positive features. The description and photo of the fungus Govorushka giant (according to the scientific classification of Leucopaxillus giganteus or Leusopaxillus huge) belongs to the genus Belosvinushka and is part of the Row family.

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The season of mushrooms in the Leningrad region begins after the first autumn rains, and the collection peak is in October. You can collect them in the most unexpected places. If you are an avid mushroom picker, then there will be enough of a couple of places where you can get such an amount that you can not only eat at the moment, but also prepare for future use.

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Although it is customary to assume that winter is not the time to gather mushrooms, but at this time of the year there are mushrooms in the forest that are not afraid of cold weather. Consider the collection and useful properties, as well as the use of medicine in winter medicine and cooking. Description of the winter flammulin mushroom, or winter moth, is a small edible mushroom from the Ryadovkov family that looks similar to honey agarics.

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