What mushrooms grow in the Moscow region in October 2019
Mushrooms are forest organisms that have a lot of useful qualities that are important for humans. Before picking mushrooms in the Moscow Region in October 2019, you need to find out which ones are suitable for long-term harvesting, and which ones are better to fry or boil.
Mushrooms in the Moscow region in October 2019
general characteristics
Each mushroom has its own properties and is prepared differently. There are 4 categories:
- Category 1: edible;
- Category 2: conditionally edible;
- Category 3: inedible;
- Category 4: poisonous (they are divided into poisonous, deadly poisonous, hallucinogenic).
Edible ready to eat and raw. Representatives of the 2nd category are bitter and require preliminary soaking. Non-edible ones will not be harmful to health if eaten, but they require careful and proper preparation. They are washed in several waters, boiled, then fried or stewed. You cannot eat poisonous ones. The toxins they contain, at home, in simple ways, cannot be removed. Poisoning can be fatal.
Gustatory classification
Category 1: milk mushrooms, mushrooms, white, chanterelle, etc., representatives of this group, have a noble bright taste.
Category 2: their taste data does not differ too much from the 1st, they have a characteristic aroma and will add piquancy to any dish (white and pink waves, oak, boletus, boletus, boletus, Polish mushrooms and champignons).
Category 3: it unites fruiting bodies of average taste: valui, butter dish, flywheel, honey mushroom, boletus (black and marsh), russula, real morels. They are not in great demand among culinary specialists. They are considered simple. They are used in salting.
Category 4: consists mainly of conditionally edible mushrooms that require special preparation: milk mushrooms (felt, pepper), oyster mushrooms, blackberry, honey fungus (summer, meadow), cobweb, pink forest champignon, dung beetle, marsh oil can, etc. Cook them for at least 40 minutes.
Types of autumn mushrooms in the Moscow region
Autumn is a great time of the year for mushroom picking. In the forests of the Moscow region, many varieties grow that are suitable for food, from which they make winter preparations, freeze or salt. It is required to find out which of them are edible and which are not worth taking and how to collect them correctly.
Edible mushrooms
After the mushroom rain, at an air temperature of 10-15 ° C, it is not difficult to harvest a good harvest.
Autumn suburbs include:
- honey mushrooms (honey mushrooms);
- waves;
- russula;
- whites;
- loading;
- mushrooms;
- valuey.
The mushroom harvest is harvested before the onset of persistent cold weather. On the trunks of living trees, in nettles and on mossy stumps, whole families of honey agarics are found.
The west of the Moscow region is famous for its autumn waves, mushrooms and black milk mushrooms. The original waves are delicious pickled and salted, with the addition of spices.
Russula are found at every step in the fall. They grow in the thicket of the forest.They are pre-soaked for 10-15 minutes, and then boiled and fried.
You can always find autumn forest delicacies in their habitats that are special for each species, such as coniferous and mixed forests. Until November, under the Christmas trees they find Polish ones, in the deserted birch groves under the foliage they find boletus.
The best gathering place for boletus and autumn mushrooms is Leningrad direction, Firsanovskaya station.
In the Moscow region, autumn 2019 promises to be fruitful and delight mushroom pickers with warm weather.
Inedible mushrooms
Poisonous mushrooms can cause severe poisoning
Inedible mushrooms include:
- luminous talker;
- float gray;
- variegated champignon;
- common vestka;
- russula vomit;
- entoloma;
- bilious.
Bile (hare) is similar to a porcini mushroom, but it tastes very bitter, which can ruin the dish. This will serve as a signal that such things should not be eaten.
The gray mesh on the stem with pinkish spores on the underside of the cap are its distinctive features, which are easy to notice if you look closely.
The common russula is often confused with the pale toadstool. The difference is in the "skirt" on the leg. The russula does not have it and its leg is somewhat thicker.
Irina Selyutina (Biologist):
Pale toadstool is the most poisonous cap fungus, poisoning with which in the overwhelming majority of cases is fatal. Signs of poisoning with this fungus appear after 10-12, and sometimes even after 30 hours. This is very dangerous, because a person begins to think that everything is already well with him. Toxic substances of pale toadstool belong to the group of polypeptides. The same toxins were found in the pulp of the fruit bodies of the white toadstool, or the stinking fly agaric. They are also known for some mushrooms from the genus Galerina.
Red fly agarics are very beautiful, they just ask for a basket. But these are poisonous mushrooms. In elite restaurants, they can be prepared by specially trained chefs, as is done for cooks working with fugu (dog) fish.
When harvesting a forest crop, in order to be sure of its safety, it is necessary to pay attention to all the details, to make sure that the edibles have a hat on the back that matches the type (spongy or lamellar). Carefully sample and rinse all harvested organisms. At the first doubt, throw away unreliable units.
Food poisoning entails disruption of the nervous system, vomiting and death.
Benefit and harm
Nature gives man its riches, to which not only oil or gold belongs. The gifts of the forest delight with their diversity, beauty and benefits. In mushrooms, nature contains a huge amount of vitamins, fiber, protein and various trace elements.
Benefit
Mushrooms have a low calorie content. During the diet, they easily replace regular meat and serve as an excellent addition to the daily diet.
Scientists have found 18 amino acids in their pulp. This is a very large number, because there are only 20 protein-forming amino acids.
Scientists have proven the effectiveness of anticancer therapy based on the use of extracts and extracts from the fruit bodies of various forest mushrooms, which is due to the action of the beta-glucan substance, which is part of the mushrooms.
Harm
Mushrooms are hard to digest. Chitin, which is part of the cell walls of the fruiting body, slows down the digestion process. Incorrect preparation leads to rotting of dietary fiber in the stomach.
Irina Selyutina (Biologist):
Despite the obvious benefits of mushrooms, they still have a number of contraindications.
- Edible mushrooms can cause serious illness or severe poisoning. Poisoning can be caused by an old, wormy or stale mushroom. Therefore, it is better to buy them in stores or from time-tested sellers in the market.
- Excessive enthusiasm for eating mushrooms can provoke the development or exacerbation of gastrointestinal diseases.Experts attribute this to the presence of chitin in the composition, which is not subject to our digestive system and is practically not digested. Its regular excess can lead to various problems, in particular gastritis.
- There are also age restrictions for children, which is associated with the still incomplete development of the glands of their digestive system.
- The physiological state of an adult is also the basis for the occurrence of health problems when eating mushrooms:
- pregnancy and lactation;
- elderly age.
Fungi absorb toxins from the environment with their entire surface. Therefore, it is better not to do mushroom picking near busy roads, industrial plants or landfills. Otherwise, the risk of getting into your body a lot of toxic compounds from exhaust gases or decomposition products from these very unpleasant places increases.
Cooking applications
Lovers of delicious dishes will not be able to refuse the pleasure of trying forest delicacies.
From mushrooms, white mushrooms, boletus mushrooms, honey mushrooms, etc., wonderful dishes are obtained, with a unique delicate taste, with a variety of aromas that will not leave anyone indifferent. Mushroom soup is very popular in the world, which in each country has its own special notes.
Pickles and salads take on a special charm. And frozen and dried delicacies will allow you to enjoy them long after harvest.
Conclusion
A hike in the forest will be a pleasure if you know what and how to collect. Beginners should pay attention to the study of all varieties of mushrooms and find out what the north, west or south of the Moscow region is famous for.
