There are many regions in the Russian Federation that are especially famous for mushroom places. One of them is Omsk. Edible mushrooms of the Omsk region in 2019 of deciduous and coniferous forests delight all lovers of "quiet hunting" with their abundance.
Mushrooms in the Omsk region in 2019
Description
The land in the thin, well-lit forests of this region is rich in humus. Here is a humid climate, necessary for the constant growth of myceliums. Thanks to this, the following types of mushrooms grow here:
- edible;
- conditionally edible;
- inedible;
- poisonous.
According to the level of safe consumption, mushrooms are divided into the following categories:
- Category 1: main or main, it includes types, most of which are put in dishes without heat treatment. This includes truffle, porcini mushroom (boletus), milk mushrooms and mushrooms.
- Category 2: this includes mushrooms that are somewhat inferior in quality to representatives of the 1st category. Some of these can be eaten raw, but most need to be processed. This category includes Polish mushrooms, wild mushrooms, aspen mushrooms and boletus mushrooms.
- Category 3: the mushrooms included in it are harvested when the best species are not available. Their taste is much inferior to those of the first two categories. This includes russula, mushrooms, volnushki and honey agarics.
- Category 4: includes mushrooms with low palatability. Their fruit bodies require long heat treatment and are only suitable for blanks. This category includes goats, oyster mushrooms, talkers, umbrella mushrooms, etc.
Kinds
Walking through the forest and collecting its gifts, it is easy to make a mistake and not recognize at first glance how edible the mushroom is, and perhaps it cannot be eaten. For example, in a pale toadstool, poison is fatal to humans, even touching it is dangerous. Poisoning leads to vomiting and diarrhea.
To prevent this from happening, it is important to familiarize yourself with the edible and inedible species of fungal organisms.
Usable
With the onset of spring, the weather becomes warm. Snow melts, life-giving moisture remains. After that, appear:
- morels;
- cowsheds;
- obrabki.
Irina Selyutina (Biologist):
A genus of mushrooms belonging to the Boletov family is called obabki. It includes a number of boletus and boletus species. Boletus, or as they are also called - birch, are characterized by a cap of soft, brown tones. Their white flesh on the cut is not always colored.
Boletus boletus, or aspen boletus, or redhead boletus, outwardly have a certain similarity with boletus boletus, differing from them in addition to the orange-red (occasionally white) cap, denser flesh in it and "stocky" leg. Their flesh turns blue when cut.
All species, both boletus and boletus, are edible and differ little in taste. Therefore, mushroom pickers often do not bother to study the characteristics of certain species and call them simply - lumps. However, knowing the ecological traits of a particular species allows for a better understanding of what, where and when to collect.
With the beginning of summer, the ranks of edible mushrooms are replenished with other varieties:
- boletus;
- loading;
- summer mushrooms;
- aspen mushrooms;
- white;
- chanterelles;
- pigs.
At the end of August and at the beginning of September, the weather usually becomes cooler, and honey mushrooms, mushrooms, valui and aspen trees appear in the forests. The mushrooms continue to grow until November.
Violinists and some types of ryadovki, milkmen are taken only by experienced mushroom pickers who know how to cook them correctly. They are perfect for winter pickles.
Unsuitable for food
Avoid Poisonous Mushroom Species
Poisonous varieties include:
- toadstool is pale;
- fly agaric;
- reddish champignon, or yellowing;
- talker;
- rowing;
- earthen fiber;
- poisonous lepiota (red brick);
- the milky is pale;
- satanic mushroom, etc.
Often noble and edible species are confused with poisonous ones. So the reddening fly agaric is well disguised as an ordinary edible russula, and the pale grebe - under honey agarics.
Common field and meadow champignons are confused with poisonous yellowing (reddish) counterparts. In conversation they are called "yellow peppers". Their difference from good noble counterparts gives out a phenolic, unpleasant chemical odor and a changing color of the cut. Reacting with oxygen, it acquires a yellowish color within a few minutes.
Where to looking for
The picking season in the Omsk region begins in late April-early May, the map of mushroom places usually does not change from year to year. IN Gorky, Krutinsky and Shebakulsky districts morels appear first. Then come the cowsheds in forest belt along the Syropyatsky tract... White and aspen mushrooms appear here in dense thickets, and summer mushrooms grow better in clearings and dead woods, which over time are replenished with an autumn variety.
According to the map, not far from the station about. n. 2657 km and about. 2838 km to Isikul direction Throughout the season, there are rich harvests of forest gifts, starting with champignons, russula and honey agarics and ending with porcini and butter mushrooms. Here they find white (dry or real) and black milk mushrooms, valui and chanterelles.
Large mushroom spots are located in the north of the Maryanovsky district. Also, champignon varieties can be found near the Lublin District. Valui and Polskie are widespread south of the station of Kormilosky settlement.
Along the highway M 51 and Kornilovskaya Balka mushroom pickers find russules and chanterelles. Selena Gardens District in Kalachin Region rich in boletus and aspen mushrooms.
Mushroom pickers find noble brothers of white along the Pushkin tract. The map shows that summer mushrooms, from which a fragrant soup is made, appear in Muromtsevsky district At the beginning of June.
Near Rozovka, if you go along the Cherlak tract, it is easy to pick russula, milk mushrooms, porcini mushrooms and stumps. Cowsheds in these places come across less often. Closer to the Irtysh, in the Gorky district will give birth to dumbbells.
Mushroom picking. Omsk July 2018.
Mushroom picking Omsk. July 2018 Porcini mushrooms and more.
How mushrooms are harvested and harvested in Siberia. Omsk region
Conclusion
To harvest a good harvest, it is better to go out into the forest early in the morning, it is preferable to be at the "start" site by 6-7 o'clock. It is better to start from the open edges and gradually move deeper. Take your time and move in circles or zigzags so as not to miss anything. Having found one, be sure to check the places next to it. Most often, individuals do not grow alone and there will be more mushrooms nearby. To make it easier to look for mushrooms, "arm yourself" with a long stick, which will help push the branches apart and stir up the "suspicious" foliage heaps.
Irina Selyutina (Biologist):
It is also important not to forget:
You can not collect old, overgrown mushrooms - products of protein decomposition appear in them, because the role predetermined by nature for the fruit body - the formation, maturation and spread of spores has already been fulfilled.
Do not put mushrooms in plastic bags - they get very hot in the sun and deteriorate. The same happens when collecting mushrooms in buckets (it doesn't matter if they are plastic or metal).
When collecting, the main thing is to take only familiar species.
Always have a knife with you to collect. Although opinions on how to pick mushrooms correctly differ: someone thinks that it is better to cut, and someone is sure that it is better to twist the fruit body out of the soil, it is up to you to decide which way to collect. Just try not to damage the mycelium adjacent to the fruiting body, and then new mushrooms will soon appear nearby.