For some reason, it is believed that mushrooms appear in the forest only in autumn, and they can be harvested when the rainy season begins after a hot summer. And not all lovers of quiet hunting know that in the suburbs you can collect these forest delicacies with the onset of warm days in the spring, throughout the summer and until frosts in late autumn. It is no longer a secret for experienced mushroom pickers which, when, and where in the Moscow Region to pick mushrooms throughout the mushroom season. But beginners in this business need tips and tricks.
Why does everyone like mushrooms so much?
For most fans of quiet hunting, picking mushrooms is not just a ritual of unity with nature or a walk through the fresh air. First of all, this is a way to get a tasty and healthy food product that will not only delight the whole family with its exquisite taste and aroma, but also save the family budget. Everyone understands that no one needs to pay anything for mushrooms in the forest, it is only necessary to spend a certain amount of time. In addition, the collection process alone brings a lot of positive emotions, such as joy and delight.
A lucky mushroom picker can provide his family with mushroom supplies for the whole winter. Mushrooms can not only be pickled, salted or dried, but also simply frozen in the refrigerator. Frozen mushrooms remain fresh, and on their basis, you can cook the broth for any first dish, or just fry the gifts of the forest with potatoes and onions.
Mushrooms and their nutritional value
Mushrooms are one of the favorite foods and have their own certain value. The main substance of the pulp of the fungus is water, its content in mushrooms is from 80% and above. Proteins and carbohydrates in the composition of mushrooms have approximately equal proportions - 3-6%. Fat contains less than 1%, and the rest is occupied by vitamins, minerals and extractive substances.
A lot of mushrooms also contain fiber, it is not absorbed by the human body, but it is very useful for the intestines. Thanks to fiber, mushrooms have a low calorie content, despite the fact that they are saturated very quickly.
Mushrooms are often called forest bread or forest meat, because they resemble these products in chemical composition. When mushrooms are dried, water evaporates, and due to this, the proportion of all other useful components increases. The protein content in this case can increase up to 30%.
Mushroom places near Moscow
The Moscow Region occupies vast territories around a huge metropolis, most of them are covered with forests and copses, very rich in mushroom places. It is difficult for a beginner mushroom picker to decide which way he needs to go and where to pick mushrooms in the Moscow Region at any given time of the season. More experienced collectors of forest delicacies can also suggest the direction in which to look for these delicious gifts of nature, and which mushrooms can be found in these places.
First of all, the mushroom picker needs to find out the direction in which he will get to the mushroom treasures of the forests near Moscow. Many of these directions, like rays, diverge in different directions from the central areas of the capital: Kiev, Kursk, Kazan, Leningrad, Yaroslavl, Riga, Savelovsky, Ryazan, Paveletsky, Belorussky or Gorkovsky. In any of these regions, you can find places where mushrooms grow in abundance in the suburbs. It remains only to get into a car, bus or electric train, stock up with the attributes necessary for a forest trip and go for booty.
Mushroom places of the Kiev direction
If you go in the Kiev direction, it is best to go to the vicinity of the village of Selyatino, where in the Moscow region you can pick mushrooms from the beginning to the end of the mushroom season. Here in the forests ceps, boletus, mushrooms, mushrooms, russula and little-known Polish mushrooms grow in abundance.
Russula are considered the most common mushrooms not only in the Moscow region, but throughout Russia. They feel great both in deciduous and in coniferous and mixed forests. All russulae of different species have the same white hollow cylindrical pedicle and hat with white plates. And the top of the hat can be of any color, depending on the type. Most often in the forest you can see pink russula, but they are blue, and green, and blue-green, and gray, and yellow, and orange, and red, even purple. Russula - the mushroom is very fragile, because it grows only in rainy autumn time and is very saturated with moisture. Therefore, it is not recommended to put a lot of these mushrooms in one basket or put other mushrooms on top of them. Even if you observe these precautions, some of the mushrooms will still crumble into small pieces.
It is believed that green russula can be eaten raw. But it is best to salt them, like other types of this mushroom. Fried russula, if not pre-soaked, has a bitter taste, like the broth of them.
Mushroom places in the Kursk direction
In the Kursk direction, by train, reaching the Lvovskaya or Kolkhoznaya stations, you can get to places where edible mushrooms in the Moscow Region are represented by species such as dumplings, mushrooms, russula, boletus boletus, boletus, butterflies and chanterelles.
Going to the collection of breasts, you should not take a basket or basket with you. It is better to take a bag or a pair of larger buckets. Indeed, in rainy autumn times, the mushrooms grow in mixed forests in such a quantity that, having discovered their deposit, it is difficult to collect all the mushrooms found. Usually a white lump is collected, a black lump and a dry lump is a load, and they are suitable only for pickling after careful processing by soaking in cold water and subsequent digestion. Unwetted mushrooms, especially black ones, can be bitter and ruin the dish if you try to fry them with potatoes.
The cap of this mushroom is lamellar, funnel-shaped, depressed in the middle, with a white breast - light, whitish-yellow, with a black - dark-olive, turning into a hollow cylindrical pedicle. Mushrooms appear in forests in late summer and autumn, when the soil is moist, well moistened by rains.
Paveletsky direction
In the city of Domodedovo there is an interesting microdistrict called White Pillars. This holiday village is surrounded by forests, where ceps in Moscow suburbs are so abundant that they talk about the origin of the name of the microdistrict precisely in connection with the presence of mushroom places rich in ceps. Russula and birch trees are also common here.
White mushroom is a real king among mushrooms. It is considered one of the most valuable and delicious of all the representatives of the mushroom kingdom, not counting the expensive and rare gourmet truffle. In contrast, the white mushroom is available everywhere and gives mushroom pickers more joy than its other counterparts. As soon as there is a rumor among mushroom pickers that mushrooms have appeared in the suburbs of Moscow, they immediately set off to look for ceps, while others collect only if they cannot find ceps.
White refers to tubular mushrooms. It can be dried, fried, stewed with onions and potatoes, boiled from it a delicious, fragrant soup. But for salting it, like all tubular mushrooms, does not suit much, it is better to pickle. Porcini mushrooms usually appear at the end of June in oak forests, spruce forests and pine forests. The hat is dark brown and convex, dense flesh, white short leg. Cep is the largest, some specimens can reach gigantic sizes - up to several tens of centimeters in height and width, and up to several kilograms of weight.
Mushroom places of the Kazan direction
The Kazan direction can be called one of the most promising in terms of replenishing family stocks with natural gifts. There are many places where to pick mushrooms in the suburbs is a pleasure. The environs of the villages of Donino, Grigorovo and the village of Gzhel are filled with deposits of chanterelles, honey agarics, butterflies, aspen, boletus and porcini mushrooms.
Butterdish is a slippery mushroom because it loves to grow in moist coniferous forests, mainly in pine forests, and prefers rainy but not cold weather. This mushroom can be harvested in the summer from the end of June, but the main wave of the harvest of butter falls in the first half of autumn. The nipple has a round, shiny, convex hat, the color of which can vary from light yellow to brown, a bright yellow tubular layer and a low, dense yellowish-brown leg.
To some people, pickled butterflies resemble frogs. Although they can be pickled, not everyone likes the slippery, trembling substance floating in the marinade. Salting these mushrooms is generally not recommended. It is best to fry them with onions and potatoes or dry. And soups and borschs cooked on butter broth resemble meat soups, because the butter is so fatty and buttery that they fully justify their name, and the first dish of them glistens from the fat floating on the surface.
We are going in the Yaroslavl direction
Champions among the most mushroom places near Moscow are rightfully considered those in the Yaroslavl direction. If an experienced mushroom picker answers the question whether mushrooms appeared in the suburbs of Moscow and receives a positive answer, then he will most likely go to Zelenogradsky okrug, to the village of Daryino, to the village of Abramtsevo or to the Kalistovo station. In these areas, the yield of mushrooms is so great that you can take not only your family, but also families of relatives and friends on a mushroom trip, without fear that someone will get few mushrooms. Here mushroom pickers will be pleased with placers of honey mushrooms, porcini mushrooms, butter, mushrooms and icterics.
Jaundice is an interesting mushroom and not as widely known as other relatives. It is also called greenfinch, zelenka or row of yellow-green. She has a smooth, yellowish-green or brown-yellow hat, darker in the middle, with bright yellow plates, slimy in wet weather and always dusted with sand. The cylindrical leg is also yellowish-green in color, hollow inside.
The jaundice has an unusual flour smell and an interesting nutty sweet taste. This mushroom is suitable for cooking soups and for preparing side dishes for scrambled eggs and various meat dishes. In the second half of autumn, jaundice grows in coniferous forests on moss or sandy soil, usually in large groups.
Successful places along the Savelovskaya road
The cottage village of Khoroshilovo, where the Savyolovsky direction leads, is surrounded by forest land, where the edible mushrooms in the Moscow Region are represented by chanterelles, boletus and honey mushrooms.
With the onset of summer days and until late autumn, glades are colored with flocks of the funniest forest mushrooms - red foxes. Chanterelles are representatives of agaric mushrooms. The hat is irregular in shape; in adult mushrooms, it is funnel-shaped, turning into a leg. Chanterelles grow in large families in deciduous and coniferous forests, mainly on sandy soils.
Chanterelle is considered a very valuable mushroom, because it is almost never wormy, like other mushrooms growing in the suburbs. They appreciate it also for its amazing taste, for the fact that you can cook a lot of delicious dishes from it. Chanterelles are good both in pickling and in marinade, they are dried, fried and boiled in soups, they are combined with so many products and give them an unusual taste and aroma.
Leningrad direction
You need to go to the Leningrad direction to the Firsanovka microdistrict of Khimki, where you can pick mushrooms in the suburbs as successfully as in other mushroom places. Most of all there are honey mushrooms, porcini mushrooms, saffron mushrooms and boletus.
In coniferous forests, you can often find a mushroom with a bright yellow-red color. This is saffron milk cap. He has a cylindrical leg and a hat in the form of a funnel with circles. If the saffron mushroom is cut with a knife, orange juice is released. Contrary to some recommendations, it is not worth frying or drying saffron mushrooms, when fried they have a bitter taste. Usually they are salted, less often pickled. Some mushroom pickers even eat raw fresh young mushrooms, cutting and sprinkling them with salt.
Redheads are harvested from early August to November frosts. These mushrooms cleverly know how to hide in the grass, so when collecting them you need to carefully look at the grass thickets. If one red hat is seen in the grass, then a whole family can be found nearby, because the mushrooms do not like to grow alone.
Mushroom places of Riga direction
If you come to the summer house of Opaliha, here you can walk along the forest paths and easily pick up full baskets of boletus and aspen boletus.
An excellent mushroom is a boletus. In the people it is called a birch, obabok or birch obobok. You can find it most often under birch trees, which is why the name of the mushroom happened. His layer is tubular, the color of the hat depends on which tree and under what conditions it grows, and can vary from dark brown to light gray. The hat with age turns from hemispherical to pillow-shaped, and can reach up to 20 centimeters in diameter. The leg of the birch is long, compared with the size of the hat - thin, whitish-gray and covered with dark scales.
An avid lover who knows where to find mushrooms in the Moscow region, most likely, he will go looking for birch trees among very young birches, it is under them that these mushrooms give the best crops. But they can grow under other trees in mixed and even spruce forests where birch trees grow. They are gathered from the very beginning of summer until the autumn frosts. The birch is suitable for drying, frying and making soups.
The best places of the Belarusian direction
Honey mushrooms, chanterelles and porcini mushrooms can be gathered in the forests around the village of Pestovo, which is located between the Portnovskaya station of the Belarusian direction and Zvenigorod.
Everyone loves honey agarics. A festive table cannot be without salted or pickled mushrooms, because their taste has captivated every person since childhood. Brilliant kids floating in the marinade, even tender for those who do not understand mushrooms. Honey mushrooms are not only salted and pickled, they are also dried and fried, and the broths from them are obtained as rich as from butter or porcini mushrooms.
Honey mushrooms grow on stumps, fallen trunks and at the base of old trees by large families. They have round medium-sized hats and thin elongated legs. The color of honey agarics can vary from light yellow to dark brown, depending on the species. These mushrooms usually appear at the end of summer and grow to frost, prefer cool rainy weather.
More than 30 different species of honey mushrooms are distinguished, of which winter, summer, autumn, meadow and forest mushrooms are considered edible. But edible mushrooms have poisonous doubles with which they are easily confused - false mushrooms. Edible and false can be distinguished according to the following criterion - edible always grow on wood, even on roots hidden underground, and false ones can grow on their own, without a tree base. Edible mushrooms have a little ring-skirt on their legs, while false ones do not.
