The Bashkir region is famous for its mushroom places, and not without reason. They are truly rich and diverse. Rarely, someone who goes into the forest with a basket will return home empty-handed. True, lovers of delicacies should first learn to understand the mushroom kingdom: who is a friend to a man and who is an enemy.
With the first spring sun
The season of searches and pleasant discoveries opens in the republic in the spring, as soon as the snow begins to melt, the sun warms up and nature awakens. The first spring mushrooms of Bashkiria are edible morels. They are divided into such types: ordinary, conical and "morel cap". Despite the external unsightly, unpresentable, their taste is very delicate, pleasant. Morels can be cooked without prior boiling. They are a real delicacy if stewed with plums or in sour cream. And by themselves, fried with onions and garlic, these Bashkiria mushrooms are edible without any reservations. You can collect them starting in mid-April. The main sign of all types of morels is a special-shaped hat, similar to an egg or cone, the entire surface of which is wrinkled, resembling a honeycomb. Hence, by the way, and their name! True, people who do not understand the intricacies can confuse edible Bashkiria mushrooms with similar and very poisonous lines. The main difference, again, is in hats: in “harmful” individuals, it is shapeless and simply meandering, folded. Morels are hollow inside, and the lines are filled with partitions, tubercles, etc. Spring tinderbirds are also edible. But it is desirable to collect young specimens: they are tasty and not wormy. Adults and overripe become rotten, and even exuded by worms.
Summer abundance
In summer, you can be fully pleased with the mushrooms of Bashkiria. Edible, beautiful, they can delight both beginners and professionals! These are semi-white, indistinguishable in taste from the famous boletus. Their peculiarity is that on the cut the flesh may turn a little blue. Then this shade disappears, the mushroom becomes ordinary, yellowish-white, very palatable and nutritious. Nutritional qualities are almost similar to the most selected mushroom breeds. Another elite inhabitant of forest glades, country roads and meadow areas is champignon. Edible mushrooms of Bashkiria (photo attached) include several of its varieties. But field champignons are considered the most valuable. True, they have a poisonous "duplicate." It is called yellow-skinned champignon. The differences are in the color of the flesh: in the edible, it is slightly yellower when damaged, and in the unfit for food it becomes saturated yellow. And the smell of the first is pleasant, aniseed, and the second - sharply carbolic. Often asking for baskets, except for field ones, sidewalk and forest champignons are also not bad taste. But there are also chanterelles, boletus, mushrooms, and mushroom kings - white! True abundance!
