What mushrooms grow in the Altai Territory

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Altai Territory is famous for its immense forests. They occupy about 10 million hectares. And where there is a forest, there are mushrooms. There are many mushroom places with rich harvests in Altai. In favorable years, mushroom pickers collect from 5 to 12 buckets in one day. According to biologists, mushrooms of the Altai Territory are represented by 200 species of edible and 6 species of poisonous and inedible.

Content

Edible mushrooms
Poisonous mushrooms
Varieties
Mushroom places
Conclusion

Mushrooms of the Altai Territory

Edible mushrooms

On the territory of the region, tubular mushrooms of the 1st category (edible, or certainly edible) are quite widely represented:

porcini;
boletus;
boletus;
2 types: mushrooms, podgruzdkov, talkers, oyster mushrooms, honey agarics, umbrella mushroom, dung beetle, scaly;
3 types each: champignons, ryadovki, float, cobweb;
4 types of mushrooms;
5 types of russula;
chanterelle;
white woman;
violin;
pink wave;
colibia chestnut;
mokruha purupura;
sirushka.

There are also plate mushrooms, but an inexperienced person should not collect them. Even among the fly agarics there is an edible float, but it is better not to collect it for those who do not understand mushrooms, so as not to stumble upon its poisonous counterparts.

Poisonous mushrooms

Poisonous mushrooms growing in Altai:

fly agaric 3 types: smelly, red, bristly;
death cap;
false mushroom gray-yellow;
gall mushroom;
the pig is thin;
false raincoat ordinary.

Varieties

White (or boletus): appreciated for its large size and excellent taste. The first name comes from the fact that the bottom of the cap and the flesh do not change color after drying. Its size is from 8 to 19-20 cm. It grows under birches, pines and other trees. The leg is thick, stretches up to 17 cm. Suitable for frying, boiling, pickling. Dried are kept hanging.
Boletus (or aspen): a large mushroom with a head from 25 to 30 cm, with a tight, dense pulp. The leg grows up to 20 cm. The name is conditional - it grows not only among aspens, but also in mixed forests. Good for use in any form.
Boletus: the cap can be of different sizes - 3-16 cm, with a white "gut", a high stem of about 20 cm. It grows both in birch forests and in forests with a predominance of birch. It is consumed in all forms except salted.

Boletus is good in any form

Ryzhiki: upland and spruce. You can recognize them by the hat pressed into the inside, the color is from red to orange, the leg is hollow. Depending on the appearance, it can be found in pine or spruce forests. Very valuable and tasty among edible varieties, must be picked at an early age. Good dried.
Russula: In the Altai forests, the presence of 6 species was noted (green russula, food village, yellow village, bog village, blue village, golden-red village). The species were named in accordance with the different color of the cap, the width of which ranges from 7-15 cm, the leg from 5 to 10 cm. The place of growth is most of all in pine-deciduous forests. You can dry, salt, boil, fry.
Champignon: in the territory of the region is represented by the following species: ordinary, w. field, sh. forest. The hat depends on the size of the mushroom - 3-20 cm, with white flesh, a high stem, from 10 to 19 cm in height.He loves manured lands, therefore it very often grows near vegetable gardens, farms, around pastures, clearings among coniferous and mixed forests. Champignons are considered to be quite valuable mushrooms, because in their high nutritional qualities they are equal to meat. It is used for boiling, salting, stewing, drying, canning.
Oyster mushroom: there are 2 types - c. ordinary and c. autumn. Named from the word "spring" - this is the moment when it begins to grow. It is distinguished by a cap with a diameter of about 15 cm tilted to one side, a small leg 2.5-4 cm in height, which grows on the side of the cap. It develops on stumps, trunks, living trees. Suitable for pickling, pickling, cooking.

Irina Selyutina (Biologist):
If oyster mushroom is well known to us, then we know a little less about its product. The surface of its cap in young specimens is slimy, then velvety-tomentose. The edge of the cap in juveniles is tucked up. The pulp is fleshy, colored in white or light cream tones. Under the cuticle of the cap, and sometimes above the plates of the hymenophore, it acquires a gelatinized mass. According to some sources, the smell is absent, according to others it is pleasant, reminiscent of vegetable freshness. With age, the pulp from dense and loose becomes tough and at the same time rubbery. In wet weather, due to the absorption of additional moisture - watery. The taste can be bitter and, interestingly, bitterness appears after frost. Refers to conditionally edible mushrooms. Young specimens can be consumed only after at least 15 minutes of preliminary boiling. The broth is not used for food.

Honey mushroom: you can find representatives of 2 types - about. summer and about. autumn. The size of the cap is 7-9 cm, the long stem is from 8 to 15-16 cm. The place of growth is stumps, dead trees, dead wood. Suitable for use in soup, salted, dried, fried, pickled.
Chanterelle: Named because of the similarity of the color of the fruiting body with a fluffy fox coat. The hat is 3-10 cm wide, with a long stem. One of the most common mushrooms in the Altai Territory. They use it in all forms.
Milk mushrooms: represented by species - Mr. present, Mr. Aspen, Mr. Blue, Mr. Black (nigella). They are conditionally edible - suitable for consumption in salted form. They are an excellent option for pickling. They have dense, large caps, white flesh, thickened stem, bitter milky juice, because of which mushrooms have to be soaked from one to several days before pickling, depending on the species. They are usually harvested in birch and aspen forests. It doesn't come across very often.

Mushroom places

Barnaul, Burlinsky, Kasmalinsky and Kulundinsky pine forests: there are many mushrooms here.
Upper Ob and Middle Ob forests: these areas are rich in different types of mushrooms. By the place of their growth, you can draw up an approximate map.
Volchikhinsky, Krutikhinsky and Pankrushikhinsky districts: woodlands in these areas are famous for the abundance of boletus.
Talmensky and Zarinsky districts: are distinguished by a rich set of different edible and conditionally edible species.
Mamontovsky and Rubtsovsky districts: white and milk mushrooms are found in their territories.
Blagoveshchensky, Romanovsky and Biysk districts: attract fans of the "quiet hunt" with white and boletus.
villages Pavlovsk and Zalesovo: moving in their direction you can always find honey agarics, butter mushrooms, mushrooms, milk mushrooms.
Rebrikhinsky and Troitsky districts: in these places you need to look for chanterelles, honey agarics, boletus.
Novichikhinsky district: its areas are known for their mushrooms, boletus, and whites.

Conclusion

Having familiarized yourself with all the mushroom places of the Altai Territory, you can safely go to the forest for a fresh harvest. Remember to bring a mosquito hat, knife, and insect repellent.