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Russians seem to be some of the biggest mushroom lovers in the world! And most of all we are carried away by the process of collecting mushrooms, or, as we call it, "quiet hunting".
The urge to "hunt" for mushrooms, most likely, is inherent in Russians at the genetic level. In fact, this is not surprising. For many centuries, Russians have been fed with forest mushrooms. Most of the "hunters" were children (parents were too busy for such simple things), and hunting for mushrooms was their favorite competition: whose mushrooms are better? There was a mushroom "hierarchy": in the months of harvesting, people gathered only the best, and in the off-season, they even picked barely edible ones.
Now that the need for food has disappeared, millions of Russians are still obsessed with the "quiet hunt." The old hierarchy of mushroom nutritional values lingers only in the minds of the most passionate pickers. And each "hunter" has his own favorites.
We usually collect only those mushrooms that we know from childhood, but these days there are many pages on social networks, as well as applications in which users help each other to recognize one or another mushroom.
The season starts at the end of May, but the most favorite mushrooms grow in September-October.
This very cute "ginger" mushroom appears in central Russia by the end of August. Chanterelles hide among the grass in deciduous and coniferous forests.
2. Porcini mushrooms.
The white mushroom is called the "king" of all mushrooms. Just look at him: so handsome and plump. It also grows in deciduous and coniferous forests, preferring non-waterlogged soils.
2. Porcini mushrooms.
In Russia, boletus is called several types of mushrooms of the genus Leccinum, but they are all edible and differ little from each other, mainly in the shades and sizes of the cap. As the name suggests, this mushroom grows near birches.
4. Aspen mushrooms.
This is another Leccinum mushroom, but different from the boletus. It has a bright orange-red cap and grows near aspens. By the way, it grows especially well in a young forest and not alone, but usually in a large mushroom "family" cluster.
The oiler mushroom has one undeniable advantage over other mushrooms: it is the best mushroom for pickling.
This mushroom is most often found in stores, but many people prefer to look for it in nature. It grows best in meadows and fields where cows graze - he likes such soils. Champignons have the smell of mushrooms, dampness, and a small amount of manure. Food mushrooms (grown in greenhouses) do not smell.
The russula mushroom comes in a wide variety of species and colors, and in the forests of Russia, it is generally the most common mushroom. Some species, however, can only be eaten after cooking, so only familiar mushrooms need to be picked.
8. Milk mushrooms.
At first glance, the mushroom does not look very appetizing and is hiding in the foliage of the birch trees. But, nevertheless, his search causes a real storm of emotions among real hunters.
This mushroom belongs to the same genus as Gruzdi, and also has a bitter taste that disappears during cooking. It grows in clusters in coniferous forests and is often identified by its "ginger" hat.
10. Honey mushrooms.
This mushroom grows on stumps and fallen trees and looks terrible ... But give it a try! It is incredibly popular for pickling.