What mushrooms are collected in the Stavropol Territory
Mushrooms in the Stavropol Territory, due to its climatic features, are harvested throughout the season.
Mushrooms of the Stavropol Territory
Description of mushrooms
Mushroom pickers begin to pick spring mushrooms in May and finish in the last days of October, and under favorable weather conditions, in November. Before going into the forest, it is important for a beginner to take the time to carefully study the description of the characteristics and types of forest mushrooms.
Often for this, they use a directory of mushrooms of the Stavropol Territory, which helps to correctly figure out which mushrooms are edible and which are poisonous.
The general division occurs into 4 categories according to edibility:
- Category 1: edible;
- Category 2: conditionally edible;
- Category 3: inedible;
- Category 4: poisonous.
This classification was developed during the Soviet Union and is based on the safe use of mushrooms in food:
- Edible species may be suitable for a raw food diet.
- Although conditionally edible, they are safe for the body, but at the same time they have low taste. Before cooking and eating them, they are pre-soaked and then boiled or fried.
- Inedibles will not harm, they are not used in cooking because of their unpleasant taste, difficulty in cooking and weak aroma.
- Poisonous ones, such as fly agaric, require special preparation for use in food. It will not be possible to remove toxins from them in a simple way at home. The presence of natural toxins in the pulp as a result of eating fly agaric is fatal.
Taste characteristics
In terms of taste, generally edible and conditionally edible mushrooms are also divided into 4 categories:
- Category 1: tasty and aromatic (varieties of white, milk mushrooms), the best types in the consumer, culinary and food sense.
- Category 2: good mushrooms, however, they taste worse than representatives of the 1st category (boletus, boletus and boletus).
- Category 3: taste of average quality and low aroma (mushrooms, mushrooms, morels, etc.), this is the so-called. not the most valuable in the consumer and culinary-food sense species, inferior to representatives of the 1st and 2nd categories.
- Category 4: species acceptable to taste, related to conditionally edible (oyster mushrooms, blackberries, cobwebs, dung beetles, etc.)
Severe poisoning can occur due to improper preparation of dishes with category 4 forest mushrooms. It is important to approach the process with all responsibility, carefully sort out the crop, rinse it several times in running water and cook strictly according to the recipe.
Types of mushrooms in the Stavropol Territory
The Caucasus is rich in forests and forest treasures. A variety of berries and mushrooms grow on its territory, which come out to be picked with the onset of spring heat, after rain, when the air temperature reaches + 16 ... + 17 ° C, and the humidity is 75-80%.
Edible species
The Caucasus is rich in a variety of mushrooms
Edible forest mushrooms can also be grown in basements.The so-called "mushroom farms" produce crops year-round. But the benefits of this harvest are not very many, because a full-fledged specimen requires a natural environment.
The names of forest edible mushrooms:
- forest mushrooms;
- blue leg;
- rowing;
- honey agarics;
- flywheels;
- boletus;
- aspen mushrooms;
- chanterelles;
- mushrooms;
- russula.
A stable and sustainable harvest of edible species has been observed on the territory of the region for many years. Some species are found within the boundary center.
Poisonous and inedible
In addition to the obviously poisonous inhabitants of the forest, there is a risk of being poisoned by the counterparts of edible and edible noble forest organisms, which can be easily confused with edible "originals" and put in a common basket. Their names:
- false chanterelle;
- false mushroom;
- satanic mushroom;
- toadstool is pale.
Irina Selyutina (Biologist):
The satanic mushroom is often called the "false white mushroom" in various sources (both printed and electronic). They began to do this not so long ago. However, confusing a porcini mushroom and a satanic mushroom, it is also a satanic mushroom, is possible only with a cursory glance and from afar. This is especially true for novice mushroom pickers who have memorized the "face and profile" of white and parts of other valuable edible mushrooms, and everything else has not been memorized yet. Often, what has not yet been assimilated and has not found its "shelf" in the memory causes confusion in the head. Therefore, you need to carefully and slowly examine the color of the entire fruiting body. You will see that the satanic mushroom is characterized by many red colors and, above all, its hymenophore is red. There are also many red tones in the coloration of the leg.
By the way. The specific epithet "satanas" for the satanic mushroom (Rubroboletus satanas) was coined by the German mycologist Harald Otmar Lenz (1798-1870) after he poisoned himself with this mushroom.
The false chanterelle is also characterized by differences from the real chanterelle, and with a careful, even one-time examination and comparison of these two mushrooms, you will always clearly remember them. But with mushrooms and a pale toadstool, things are somewhat more complicated. Many species are known to honey agarics and experienced mushroom pickers recommend collecting only young specimens that have a whole range of distinctive features. About the pale toadstool they say that it skillfully disguises itself as champignons. In order not to bring her or another poisonous mushroom belonging to the same family - carefully inspect the base of the mushroom leg without plucking it. If you see a well-pronounced thickening resembling a tuber and around it, peculiar scraps of white tissue, partially immersed in the soil - walk without stopping - in front of you poisonous mushroom.
Collection routes
The main forest harvesting route runs in Kavminvody. This mountainous area is simply teeming with boletus, chanterelles, honey agarics and russula. Even black milk mushrooms and aspen mushrooms are especially lucky.
Boletus is found in the state natural reserve of regional significance "Russian Forest". Experienced mushroom pickers can easily find boletus and porcini mushrooms in Verbova, Lipova and Cherry beams.
Irina Selyutina (Biologist):
I think that many people had to deal with the concept of "reserve" and the root of the word is clear. But why are they creating zakazniks?
Reserve: a territory or water area in which certain species of animals, plants or part of a natural-territorial complex are protected for several years in certain seasons or all year round. The use of other biological objects on this territory is allowed only to the extent that it does not harm the protected objects.
Even amateur mushroom pickers return from the Taman forest with a good catch of saffron milk caps, ryadovok and honey agarics.
Good mushroom picking places are the Stavropol Upland and the village of Beshpagir. Here you can find wild mushrooms, honey agarics, chanterelles, russula and raincoats. With one "visit" it is possible to collect a large harvest and make reserves for the winter.
In the floodplain forests of the Kochubeevsky district, in the mushroom places, there are many underflowers and blue feet.
Beneficial features
The content of a large amount of trace elements and fiber in the fruit bodies of edible mushrooms has been confirmed by modern science. The amount of protein contained in them is several times higher than that contained in the meat of animals and poultry. Because of this, mushrooms received another name - "forest meat".
Mushrooms are 90% water, with virtually zero fat content, and therefore have a low calorie content, making them a possible addition to all kinds of diets for those seeking to lose weight. The composition contains 18 amino acids. They contain vitamins A, D, E, group B and niacin, which contribute to the overall strengthening of the body.
Regular consumption of mushrooms has anti-cancer, anti-tumor effects. Natural immunostimulation occurs due to the specific substance beta-glucan, which is part of the mushrooms.
Harmful properties
The treat does not belong to dietary products: it is difficult to digest. The food is heavy, it cannot be eaten haphazardly for those who have problems with the gastrointestinal tract. In the stomach, and in the intestines, the digestion process slows down. Chitin, which for the most part is part of the legs of autumn species, if improperly cooked, starts the process of decay in the gastrointestinal tract.
In the environment, in the soil, toxins may be present, which are completely absorbed by the vegetative body of fungi - mycelium, especially those growing near busy roads. After improper preparation without soaking and thorough rinsing in several waters and preserving mushrooms, under favorable conditions, the active development of the causative agent of botulism begins in the banks.
Conclusion
In the Stavropol Territory, there are many good and tasty mushrooms that can be prepared in different ways: boil, fry, stew, dry and freeze. Subject to all collection requirements and cooking features, you will get a tasty and healthy dish for the body.
