Mushrooms are an extremely valuable, nutritious product. From time immemorial, our ancestors have been collecting them. In the material presented, I would like to consider where to look for mushrooms in the Orenburg region? Which of them are worth paying attention to?

Orenburg region

Where to look for mushrooms in the region? At the height of the season, it is recommended to go fishing in the following places:

• The area near the villages of Tugustimir and Almala in the Tulgansky district: porcini mushrooms, milk mushrooms, honey mushrooms, mushrooms, aspen mushrooms, mushrooms.
• Near the villages of Nezhnee Ozernoe and Krasnokholm in the Ileksky district: mushrooms, oyster mushrooms.
• The village of Nizhnyaya Pavlovka, in the Orenburg region: an abundance of champignons.
• Village Battle mountain(Sol-Iletsky district): boletus, mushrooms and oyster mushrooms.
• The villages of Kryuchkovka and Rozhdestvenka in the Belyaevsky district: milk mushrooms, porcini mushrooms.
• In the Alekseevsky district, not far from the village of Zaglyadino: a large number of honey mushrooms.
• Station Syrt (Perevolotsky district): russula, champignons.

White mushrooms

What mushrooms are harvested in autumn in the Orenburg region? Most fishing enthusiasts go to the local forests for porcini mushrooms with the onset of the season. The latter are considered the most valuable in terms of taste and calorie content. You can recognize such mushrooms by their characteristic brownish or brownish hat, which has the correct rounded outlines, as well as a light stem. Their flesh is white. Its shade changes to darker with light pressure.

Aspen mushrooms

Aspen mushrooms are widely distributed in mushrooms. They have a fleshy hat of a brownish hue, which has a somewhat tubular structure from below. The legs of such mushrooms are covered with small grayish scales. You can find them mainly near deciduous trees.

Mushroom hunting for boletus is recommended to start at the end of summer. Their abundance grows in local forests until the end of October. It is better to go to the forest for boletus in dry weather. After all, with prolonged rains, such mushrooms are likely to turn out to be wormy.

Milk mushrooms

What other mushrooms are harvested in autumn in the region? Yellow and black milk mushrooms are considered extremely nutritious. You can recognize the first of these varieties by a yellowish hat. In black mushrooms, it has an olive-brown hue. Young mushrooms have a spherical cap, and old ones are somewhat concave inward. The pulp of milk mushrooms is saturated with bitter milky juice. However, after heat treatment, such a liquid disappears. You can find milk mushrooms in the Orenburg region both in deciduous and coniferous forests.

mushrooms

Mushrooms are extremely common edible mushrooms in the Orenburg region. They have excellent taste. The local population prefers to eat them boiled and fried. Mushroom mushrooms are ideal for pickling, harvesting in the form of pickles.

Mushroom hunting is better to start towards the end of summer. The abundance of saffron milk mushrooms is usually observed in glades and forest clearings open to sunlight. You can recognize such mushrooms by their reddish caps, which have a lamellar structure on the inside, and are somewhat curved on the outside and have tucked edges. The outlines of the hats are wavy. When cut, light juice is released from the pulp. When in contact with oxygen, it darkens slightly. The legs of mushrooms are curved and straight. The latter crumble easily with light pressure. These mushrooms have a not too pleasant, rather sharp aroma. Therefore, sometimes they are mistaken for toadstools.

Oilers

You can find butter mushrooms in the Orenburg region. Many hunters prefer to collect them because they grow in large colonies. You can find butterflies in undersized plantings coniferous trees, as well as in the midst of dense tall thickets of weeds. These mushrooms have a brown cap with a reddish tint, a short stem and yellowish flesh. You can recognize butterflies by the characteristic mucous layer that covers the caps.

Honey mushrooms

The forests of the Orenburg region are rich in honey mushrooms. Such mushrooms contain an abundance useful substances. They begin to collect them at the end of August. Mass distribution of honey mushrooms in the forest area is observed in September. Such mushrooms grow in colonies, concentrating near the trunks of fallen trees and on old stumps.

Honey mushrooms can be recognized by small, rounded caps of a brownish-bronze hue, which contain numerous grayish scales. The legs of the fungus are long, curved.

Mushrooms can be confused with a false variety. The "fake" poisonous mushrooms the caps do not contain scales or there are very few of them. If a decision is made to go into the forest specifically for honey mushrooms, it is recommended that you first familiarize yourself with their differences from inedible ones, having learned the relevant information from the reference book. Otherwise, there is a possibility of poisoning.

Chanterelles

You can also find chanterelles in the forests of the Orenburg region. Mushrooms grow mainly among coniferous trees. The appearance of chanterelles is well known to everyone, even to an inexperienced fishing enthusiast. They have a bright yellow tint. The shape of the hat resembles a funnel. On the inside contains numerous plates that smoothly pass into the leg. The edges of the caps of the chanterelles are uneven, bent inward.

Mushrooms

Mushrooms are considered relatives of white mushrooms. With the advent of autumn, their abundance is observed in the coniferous forests of the Orenburg region. If it is a hot and rainy summer, such mushrooms begin to grow at the end of July. Outwardly, they practically do not differ from white ones, but they have a characteristic acidic aroma. During cooking, the repulsive smell quickly disappears.

Champignons

Mushrooms traditionally grow in forest glades. You can find them in the low grass. The appearance is well known even to the townspeople who have never gone fishing in the forest. Caps of mushrooms have a spherical shape, a dense structure. The flesh is extremely pliable to the touch, pinkish or white inside. By shade there are beige and brownish champignons. The stem of the fungus is short and straight.

oyster mushrooms

You can often see oyster mushrooms on the shelves of supermarkets, since they are grown at home. However, they are quite common in forests. Most often they grow in longline colonies on dying or old trees, they are found on stumps. In terms of external outlines, oyster mushrooms are extremely similar to chanterelles, but they have a light or brownish tint. It is recommended to follow them in the forests of the Orenburg region from September to October.

Mushroom season opens in Orenburg region

Mushrooms. It is not only tasty, but also healthy. However, sometimes a treat can turn into a real poison for the body. It is enough just to cut off some false honey agaric, and even in a place that is not at all intended for collection.

There are many mushroom places in the Orenburg region. One Buzuluk forest is worth something!

“My father lived in Koltubanovka,” one of the local residents, Elizaveta, shares her memories. - The forest near the village is a real mushroom paradise! Dad said that his grandmother went into the thicket, as if to her garden, and an hour later she returned with baskets full of oil, mushrooms, chanterelles ... From childhood, my father was addicted to "silent hunting." His mother shared his passion. And so, on the weekend, parents took buckets and knives in their hands and went to plantations. Previously, a remarkable harvest could be harvested in Prigorodnoye, behind Nezhinka. We went to Ovchinka. And when several families gathered, they went to Syrt. And later, in the late 80s - early 90s, a special "mushroom" train went to Buzuluk forest. During one such trip, we got a little lost... Oh, how many mushrooms I have seen in my life! Tons!

It was possible to get hold of a whole trunk of mushrooms and aspen mushrooms in the Saraktash region, not far from the famous Red Mountain. Now mushrooms are also valued. However, the era of commercialization is in the yard, and therefore trips for yummy for many have become an opportunity to earn money. At the very beginning of the season, a small bucket of pigs on the Orskaya highway can be purchased for 300 rubles. Much cheaper - milk mushrooms. For a kilogram they ask 50 rubles. True, the mushroom is a specific mushroom. It can only be salted. You can't fry with potatoes.

So what do you need to remember when going to the forest to fish? The most important thing is to know real mushrooms “by sight”. In the era of the Internet, it will not be difficult to study what, for example, honey agaric, russula, swine or champignon looks like. General criteria for edible mushrooms include:

- lack of a sharp bitter smell and taste;

- they are not characterized by very bright and catchy colors;

- usually the inner pulp is light;

- most often do not have a ring on the leg.

However, it is not a fact that the trophy will have all these signs. The most poisonous pale toadstool does not smell and has a light inside. You need to carefully study the most common "varieties". Of the inhabitants of the forests of the Orenburg Territory, popular with mushroom pickers, one can distinguish porcini mushrooms, aspen mushrooms, butterflies, chanterelles, russula, honey mushrooms, champignons and oyster mushrooms. To avoid serious poisoning and, God forbid, death, you need to focus on these names. They actually have no imitators, except that mushrooms can be false. The easiest way to avoid the appearance of dangerous specimens in the basket is to print pictures of edible mushrooms.

What else you need to clearly remember when collecting delicacies is the place!

Mushrooms, like watermelons, have an unpleasant feature of absorbing various poisons and exhausts. Therefore, along the tracks "quiet hunting" is not worth it. Even if real porcini mushrooms grow in the forest near the road and they look like real ones, you can’t pick them! They have absorbed everything negative that can be on the highway, and therefore are dangerous to health. An example of this is the story of the Orenburger Igor.

– We were driving from Buguruslan to Orenburg. Somewhere near Sorochinsk, our Gazelle broke down. The driver started fixing it. And the passengers scattered along the road. My girlfriend and I went down to a nearby landing. And there mushrooms - oblique mow! We took a package from the salon and scored a full one. Came home, cleaned, fried. I got sick after three hours. My friend felt unwell after she called me an ambulance. As a result, with serious heavy metal poisoning, we thundered into the infectious diseases hospital. As they say, ate mushrooms ...

So, the conclusion: when going for mushrooms, you need to print a picture and study all the characteristics of edible specimens. Do not harvest along highways.

Where do mushrooms grow in the Orenburg region and what

It would seem that mushrooms grow where there are dense forests and deep lakes. But it wasn’t there, they are also in our steppe region, you just need to know the places.

Giants of the forest

- The richest region in them in the Orenburg region is Tulgansky, - says Sergey Mamkin, an avid mushroom picker, - here, in favorable weather, they can be collected from spring to the very frost.

Morels appear first in early May. Since July - boletus, boletus, mushrooms, honey mushrooms, boletus, oyster mushrooms. Boletus and boletus can be found in deciduous forests, mushrooms - on gentle slopes, oyster mushrooms - on trees. Not far from the villages, on the site of pastures, you can find champignons. They are larger and more fragrant than store-bought ones.

Orenburg mushrooms are distinguished not only by their variety, but also by their size. Mushrooms often reach a weight of 1 kilogram, and oyster mushrooms - generally 3 kilograms. One such mushroom is enough to feed all the relatives.

Picking mushrooms in Orenburg is much more difficult than, for example, in Siberia. They do not proudly stick out with us, but carefully hide and disguise themselves. Therefore, a special flair is needed, the ability to see through piled leaves, to distinguish between tubercles, under which the trophy lurks. And remember that mushrooms grow in families - where they found one, a couple more hid there.

Myths about "one-legged"

Beginning mushroom pickers should look through a special encyclopedia before going into the forest - many inedible mushrooms are very similar to edible ones. BUT folk remedy how to identify a poisonous mushroom (cook, for example, an onion or garlic with it, which should turn blue or brown if there is a toadstool in the pan), does not always justify itself. Often people are poisoned, although the bulb remains the same color.

Is there some more folk omens based on delusion. Some people think that poisonous mushrooms have an unpleasant smell, and edible - pleasant. But the smell of the pale toadstool is almost identical to the smell of mushrooms, although, according to some, the pale toadstool has no smell at all. They say that "worms", insect larvae, are not found in poisonous mushrooms, but this is also a delusion. It is also not true that silver objects turn black in a decoction of an inedible mushroom.

The only thing that is unconditionally true is that picking mushrooms along the tracks should be avoided, because even an edible mushroom, having absorbed exhaust gases, can pose a serious threat to life and health.

Sergey recalls that during his childhood (and he spent the summer with his grandmother in the village of Tugustemir in the Tyulgan region), mushrooms were salted in huge 300-liter (!) oak barrels. Now technology has changed, and housewives are wary of harvesting, too often whole families are poisoned with mushrooms. Yes, and for the digestive system is a heavy food.

However, no one completely refuses mushrooms. And over the centuries people have found best ways their processing: boletus and mushrooms are best dried, valui, milk mushrooms and rows - salt, butter, mushrooms and the same rows - marinate. Mushrooms are mostly fried immediately.

Do not put bad mushrooms in the basket

How not to be poisoned by the gifts of nature

Danger to humans are poisonous mushrooms, conditionally edible, cooked incorrectly and containing radionuclides.

Where do mushrooms grow

Tulgansky district (villages Tugustimir, Almala): boletus, boletus, saffron mushrooms, pigs, volnushki, milk mushrooms, umbrellas, summer mushrooms, mushrooms, morels;

Ileksky district (the villages of Nizhnee Ozrenoye, Krasny Yar, Krasnokholm): valui, oyster mushrooms, winter mushrooms, champignons, raincoats;

Orenburg region (Nizhnyaya Pavlovka village): champignons;

Perevolotsky district (Syrt station): summer russula, pigs;

Sol-Iletsk district (Boevaya Gora village, Zwilling state farm): valui, oyster mushrooms;

Belyaevsky district (villages Kryuchkovka, Rozhdestvenka): valui, milk mushrooms;

Asekeyevsky district (Zaglyadino village): honey mushrooms;

Sakmara district (Anatolyevka village): mushrooms;

Orenburg region (village Chernorechye): mushrooms;

Buzuluk forest: boletus, boletus.

deadly toadstools

They are most often poisoned by mushrooms that have an external resemblance to edible ones, so you should collect only the types of mushrooms you know.

It is necessary to know the characteristic differences between poisonous groups, but remember that they may be absent in some specimens: in the fly agaric, white flakes on the hat are often washed away by rain, and the cap of the pale grebe, cut off at the very top, does not allow you to notice the rings.

Among mushrooms, there are deadly poisonous species, that is, causing fatal poisoning even with a small amount of mushrooms eaten. These include: fly agaric panther and smelly, pale and spring toadstools, bordered galerina, mountain and beautiful cobwebs, sulfur-yellow and brick-red false mushrooms, umbrellas - squeezed, chestnut, thyroid, comb, fleshy reddish, silverfish.

Be careful with morels

Morels and lines are conditionally edible mushrooms. The toxicity of morels, according to some reports, depends on the area of ​​​​growth.

In addition, the use of improperly prepared dishes from morel mushrooms or their excessive use can lead to poisoning.

The active principle is a number of substances called gyromitrins. These poisons can be partially (in morels) or completely (in some instances of stitches) heat-resistant, so the stitches should not be eaten at all, and the morels must first be boiled by draining the water.

Symptoms of poisoning: jaundice, vomiting, diarrhea and severe drowsiness. In severe cases, convulsions occur, coma and death occur.

"Stuffing" from cesium

Mushrooms contaminated with cesium-137 are also dangerous.

According to the degree of its accumulation, mushrooms are divided into four groups:

Weakly accumulating: oyster mushroom, champignon, pearl raincoat, variegated umbrella mushroom, honey agaric;

Medium-accumulative: boletus, boletus, gray row, common chanterelle, porcini mushroom;

Highly accumulative: russula;

Radiocesium accumulators: oiler, moss fly, pig.

July is mushroom season. The editors of "ON", based on their experience, tell where it is best to pick mushrooms and how to save them for the winter.

Where are we going?

First, let's start with where and what gifts of the forest to collect. The most mushroom places in the Orenburg region are:

• Buzuluk forest: boletus, boletus, boletus, mossiness mushrooms, umbrellas.
• Tulgansky district (vicinities of the villages of Almala and Tugustemir): boletus, boletus, mushrooms, pigs, volnushki, milk mushrooms, umbrellas, honey mushrooms, mushrooms, morels.
• Kvarkensky district (the village of Bolotovsk and its environs): boletus, mushrooms, milk mushrooms, russula, volnushki.
• Kuvandyksky district (Sarinsky forests): mushrooms, honey mushrooms, oyster mushrooms, pigs, aspen mushrooms, boletus, russula.

Which way shall we choose?

Collected mushrooms need to be sorted out and divided by type. Some mushrooms can be salted, while others can simply be frozen.

For example, we freeze boletus, mushrooms, white, boletus and boletus. Oh, how wonderful it is to fry potatoes with butter in a cold winter! The rest of the mushrooms go into jars and are stored in the refrigerator or cellar.

It is believed that all species are suitable for salting, except for poisonous ones. Someone prefers to salt everything mixed up (milks to mushrooms, mushrooms to mushrooms), someone separates. Mostly agaric mushrooms are salted: black and white milk mushrooms, mushrooms, russula, valui and others.

What are we doing?

Do not forget to clean the mushrooms from dirt: they need to be washed under a stream of clean water and scraped with a knife, if necessary.

Some types of mushrooms are bitter, so before salting, they must be kept in cold water. Usually - from one to three to five days, regularly changing the water. The term depends on the type and size of mushrooms.

Dry way

You will need a container of the appropriate size, salt (a tablespoon per kilogram of mushrooms) and dill seeds.

In an enameled bucket or pan, fold the mushrooms in layers with their hats down. Sprinkle the layers with dill seeds and salt. From above you need to put a plate and put oppression on it - a can or a jar of water, a clean stone - your choice. Mushrooms should give juice in a couple of hours. In this form, they should be left at room temperature for a couple of days. After that, put it in a dry and cold place. The brine must completely cover the mushrooms, otherwise they will become moldy. You can try mushrooms prepared in this way in three days.

cold way

Honey mushrooms, milk mushrooms, volnushki, russula are salted in a cold way, that is, with soaking in cold water. After that, put them in layers in a container, sprinkling with salt and spices (we recommend oak and currant leaves, allspice and bay leaf). Salt - at the rate of 40-50 g per 1 kg of mushrooms. We put a plate on top and put oppression. Over time, the mushrooms settle, so they can be reported fresh. With this method of salting, they can be eaten after a month and a half.

hot salting

Mushrooms need to be boiled in brine. Pour a liter of water into the pan and let it boil, add two tablespoons of salt and a tablespoon of sugar. After that, put the mushrooms in the pan, cook for 15 minutes, turn off the gas, throw in the bay leaf, 6-7 black peppercorns, 4-5 garlic cloves and 4 tablespoons of vinegar (we take 6% apple cider vinegar). Simmer for another 10 minutes over low heat, let them cool and arrange in clean (sterilized) jars. The brine should cover the mushrooms on top. Close the jars with plastic or screw caps and refrigerate. Mushrooms will be ready in about two weeks.

• Take only those mushrooms that you are sure of.
• Old, wormy, overripe are not needed.
• Do not pick mushrooms near settlements or near highways. They are saturated with poisonous substances.
• Even if the mushroom is eaten by insects and worms, this does not mean that it is safe for humans!

Kira Stoletova

Edible mushrooms of the Orenburg region are tasty and healthy, they are collected in large quantities for cooking and medicine. Throughout the season, they grow in many places in the region.