The favorable temperate continental climate of Bashkiria contributes to the appearance of a large number of mushrooms. Mushrooms of Bashkiria appear in early spring, immediately after the snow melts, which is facilitated by atmospheric precipitation.
Description of mushrooms of Bashkiria
Description of the mushroom site
Mushroom places of Bashkiria:
the village of Krasny Yar, Ufa district;
Kushnarenkovsky district;
Ilishevsky district;
Kamyshly village, Ufa district;
Yazykovo village, Blagovarsky district;
area of the Melkombinat.
Mushroom places are located in the zone of deciduous and mixed types of forests, in which pines, aspens, birches, oaks, lindens grow. The temperate continental climate is characterized by cold, long winters and warm, moderately humid summers. All these factors make it possible to harvest bountiful harvests of mushrooms every year. A specialized mushroom map containing a detailed description of the area will help you find the mushroom places in Bashkiria.
Time of appearance of mushrooms
Mushroom pickers begin to collect the first gifts of the forest in early spring and end during the first frost in the fall. The territory of the region includes 5 different climatic zones, so the moment when the first mushrooms appear in the spring will be different.
In warm zones, they begin to be harvested at the end of March, in cold zones - in May. The species will vary depending on whether the area is warm or cold.
Edible mushrooms of Bashkiria
Morels
They belong to the earliest species. They appear when there are still remnants of melted snow in the forests. The fruiting body is light, hollow, large-sized. Height varies between 5-30 cm.
The cap is elongated ovoid, wrinkled, has a yellow, brown or gray color, depending on age, place of growth and climatic conditions. The leg is tightly spliced with it.
Irina Selyutina (Biologist):
When collecting morels, it is important not to forget that their cap is not just wrinkled, as it is often written - there is a network of folds on its surface - both longitudinal and transverse, often oblique (which is clearly visible even in a regular photo). These folds form cells lined with hymenium (spore-forming layer). The ribs of the folds separating the cells remain sterile; they do not take part in the formation of disputes. The edges of the cap grow together with the stem.
It is eaten only after obligatory preliminary heat treatment; in its raw form, it is a threat to health.
White mushroom
Boletus or porcini mushroom belongs to the elite species with high taste. They grow in mixed autumn forests, on any soil. In terms of use, they are referred to as universal types.
In diameter, the dimensions of the cap can be 10-30 cm, the shape in young specimens is hemispherical, in adults it is cushion-shaped. The surface is smooth, dry, and feels like velvet. The cap of the porcini mushroom turns brown when it grows next to the pine trees. The pulp is dense, white, at the break does not change color under the influence of air. The lower part (leg) is compacted, cylindrical, expands towards the base.
Mosswheel
It is classified as edible. The diameter of the cap is a maximum of 9 cm. The surface is velvety; as it grows, the skin may crack. The color of the cap is chocolate brown.
The pulp changes color on exposure to air from white to yellow, red or bluish. The hymenophore is tubular, large-pored. Outwardly, the leg can be wrinkled or smooth in structure, up to 8 cm high.
Chanterelle
Differs in high taste characteristics. The upper part is orange-yellow, sunken, with a stem spliced with it. Chanterelles are summer-autumn mushrooms.
Chanterelles are prized for their taste
In terms of use, they are universal. They are rarely wormy. Raw mushroom has a sour taste and aroma, reminiscent of the smell of dried fruits. Chanterelles grow in open areas, under the pines in the grass, in whole families.
Volnushka
They belong to the category of conditionally edible mushrooms. They grow in shaded areas in well-moisturized soil. The hat is pink, up to 12 cm in diameter, in a young wave it is convex, leveled with age. Its surface is covered with mucus. Under mechanical stress, dark spots are formed on it. The leg is 6 cm, in a young specimen it is solid, in an adult it is hollow. The pulp secretes a white milky juice that does not change color after contact with the external environment.
Lactose
Another representative of the mushrooms belonging to the genus Mlechnik. It belongs to the group of conditionally edibles due to the presence of caustic milky juice. It is distinguished by a milky white cap and a yellowish mycelium. Milk mushrooms grow in families, hiding under the cover of fallen leaves, needles.
The peak of fruiting occurs in July-October. The pulp has a pleasant fruity aroma. Produces a milky juice with a pungent taste. The hymenophore is lamellar, extending onto a short stalk.
Poisonous mushrooms of Bashkiria
Death cap
The inedible and poisonous mushrooms of Bashkiria are mostly represented by pale toadstools. The highly toxic poison contained in the fruit body of this species, entering the body, causes severe poisoning, destroys the tissues of the liver, kidneys, heart muscle. You can distinguish it by the presence of two rings: on top under the cap and at the very base of the leg.
The surface color is white-pink. The lower part of an adult specimen is high and white. Young toadstool is practically indistinguishable from champignon.
False row
Inedible poisonous rows grow in whole groups in deciduous and mixed forests. The top is convex in a young mushroom, open in an old one. The edges are wrapped towards the leg.
Off-white to brownish-gray peel. On a cut, the pulp is white. It has a mealy taste and a characteristic odor. The leg is compacted, solid, in the lower part it is painted brown.
In folk medicine, poisonous rows are not used.
UTV. A new wave of mushrooms. What to collect in the Bashkir forests in October?
Edible mushrooms, name, description, photos
False Foam
Novice mushroom pickers often confuse it with real honey. It grows on stumps and near them, occupies large areas. The cap is bell-shaped or open, in the central part is darker yellow-brown in color.
The flesh on the break is yellow or milky white, has an unpleasant odor. The hymenophore is lamellar, spliced with the leg. Causes severe poisoning with possible death.
Irina Selyutina (Biologist):
The following signs are characteristic of false agarics:
- The presence of scales on the cap: for real honey agarics, they are characteristic, but for false earlings, the caps are smooth in dry weather, and become sticky in wet weather.
- The color of the hats: in real honey agarics - muted tones, in false ones - bright, saturated.
- Hymenophore plates: for false hooters - yellow, for real ones - cream.
- Smell: similar to rot in poisonous species and pleasant mushroom in real ones.
- "Skirt" on a leg: absent in doubles, typical for real honey agarics.
But when collecting mushrooms, it is important to take into account the whole complex of signs that can confirm that in front of you is a real, edible mushroom. If you are not sure about this, use the golden rule of the mushroom picker: "I'm not sure - don't take the mushroom, pass by."
Conclusion
Mushroom pickers of Bashkortostan annually collect a rich harvest of mushrooms. A mushroom picker calendar and an atlas with a detailed description of edible species help with collection. Do not collect them in places located near busy roads and factories. Even edible mushrooms in such an area can be poisonous, because they absorb toxins and exhaust gases over the entire surface of both the fruiting body and the underground mycelium (vegetative body).