What mushrooms grow in the suburbs in May

The first mushrooms of the Moscow Region in May delight with their abundance and diversity. They are found in both coniferous and deciduous forests.

Mushrooms of the Moscow Region in May

general characteristics

All types of mushrooms are divided into edible, conditionally edible, inedible and poisonous.

Sometimes for salads or light snacks May mushrooms of the Moscow Region are used without heat treatment. For this use, only edible species, such as mushrooms and russules, are suitable.

All edible species are fried, boiled and steamed. They are fragrant and are subject to any processing. Used for first and second courses.

Conditionally edible have a bitter taste. Therefore, they are not particularly fond of using them in cooking. To get rid of unpleasant taste, they are soaked and thoroughly washed in running water. Then cook with spices and after that proceed to the main cooking.

Poisonous mushrooms are really dangerous for life and health. Their toxins are difficult to remove, the taste is unpleasant. Special craftsmen can cook mushrooms according to a special recipe (such as Fugo fish). But amateurs should not risk it, because the poison is so toxic that it can penetrate the skin, be absorbed into the bloodstream and cause severe poisoning, leading to death.

Taste categories

May mushrooms of the Moscow Region are divided into 4 taste categories:

  1. boletus, mushrooms, white, mushrooms and fawn, etc., with a strong aroma and bright taste;
  2. butter, boletus, Polish and all kinds of champignons, etc., fragrant, with mushroom flavor;
  3. flywheels, honey agarics, russula, etc., all individuals of average taste, less fragrant;
  4. all conditionally edible species

For gourmet dishes, the first 2 categories are used. From 3 make snacks and pastes, and 4 use more for pickles, which add spices to enhance the taste and satisfy the taste buds.

Types of spring mushrooms

After the cold winter days, when the earth warms up, mushroom lovers go out on their peculiar “hunt”.

Edible species

After the snow melts, on the forest glades, on old piles of leaves and on the soft green grass in the meadows, the "first-born" grow:

  • thyroid discine;
  • sclerotinia;
  • strobilurus;
  • peppers
  • sarcocyte.

They need to be able to cook, they have a strong aroma, but they contain a lot of useful substances that a person needs.

Other common mushrooms in May in Moscow suburbs appear later:

  • morels;
  • lines;
  • peanuts;
  • oyster mushrooms;
  • raincoats;
  • honey mushrooms.

In early May, the first boletus and oily fish appear. Toward the end of May, the appearance of meadow champignons is characteristic of the Moscow Region. June begins with the advent of the mushrooms.

At the beginning of May, butterflies appear

Morels is a rare species, prefers to appear in small families in places where there are more deciduous trees and has the following description:

  • the surface of the cap consists of cells;
  • the leg is white and elongated;
  • colors are light or gray-brown;
  • the flesh is brittle, pleasant and narrow.

Hollow and pleasant aroma is characteristic. Fruiting coincides with the flowering of apple trees. It is better to collect morels under poplars and alder.

Following the morels, other May mushrooms appear in the Moscow Region - Lines, they are not picky about their habitats. Mycosis with aspen, alder or birch is more often chosen. Sometimes found on stumps, on last year’s rotten crust. They have an interesting appearance, with a grayish leg in the grooves. They have a huge hat (19-20 cm), with a fantastic shape, similar to the human brain, all in convolutions and indentations. Its color is brown or buffy. In their raw form, it is better not to eat them. They have toxins that come out after heat treatment and washing.

Pezitsa (Peziza spp) is an interesting species that appears in late May in Moscow and the Moscow region. Its fruit body is red, similar to ears or saucers. But they taste rubber.

Closer to the housing estates, near houses, under fruit trees and in gardens, podrikosoviks or thyroid plaques are found. Their fruit bodies are decorated with blunt caps of medium size, up to 10-12 cm, which “open” with age. Their edges are crooked. They grow to 13 cm. They have a peculiarity in aroma, it is powdery and not bright. Therefore, cooks often use this type for pickles or pickling.

May is a great month for raincoats. Under its first rains, their hats grow with great speed, increasing before our eyes. This species prefers deciduous trees, willow and less often chooses a place for mycosis in spruce forests.

In early May (depending on the weather) honey agarics appear and delight their “fans” until the very end of the season, until the first frosts.

Poisonous species

Edible mushrooms grow in May in the suburbs near their poisonous or inedible counterparts. Which include:

  • toadstool is pale;
  • poisonous entomol;
  • thin pig;
  • tinder fungus

After harvesting the spring crop, you should sort the poisonous or inedible varieties that have accidentally fallen.

Pale grebe is easy to confuse with open-air. Their hats and uniforms are similar. The difference is in a thin ring-shaped film on the leg. Toadstool toxins are deadly to humans. It is dangerous to touch it with hands, because poisons are absorbed into the skin and transferred to the blood, after which the first symptoms of poisoning appear.

Old poisonous entomol looks ashen or brown. Large hat, up to 25 cm, smooth to the touch and slightly sticky after rain. The structure is spongy, the leg is thick, with a bend at the bottom.

A thin pig looks similar to a common pig. But the shape of the hat changes with age and becomes almost flat, with the edges tucked to the leg. The surface is fluffy, like felt, after precipitation begins to stick.

Mulberries are perennial and annual. These organisms are conditionally edible. They have a scaly hat and a characteristic smack of flesh. To eat, you first need to soak and cook.

Benefit

May forest mushrooms are good for the human body. They have a lot of fiber, trace elements and vitamins. They are 90% water, low-calorie (about 22 kcal per 100 g), used for diet food.

Fiber in their composition replaces fiber of animal origin. They stabilize blood pressure, blood sugar and stimulate brain activity.

They are successfully used by pharmacists to create drugs for various diseases.

Conclusion

Trekking in the forest should bring only pleasure. To walk and harvest ended safely, you should adhere to safety rules and carefully approach the process of preparing mushroom dishes.

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