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The mushrooms of Russian woods

White mushroom	Brown cap boletus	Orange-cap boletus	Mossiness mushroom
White milk mushroom	Black milk mushroom	Saffron milk cap	Wave mushroom
Stump mushroom	Agaric	Chanterelle	Morel

White mushroom

White mushroom - one of the most valuable mushrooms. They grows in coniferous, deciduous and mixed woods, it is usual on the clearings and wood's edges, in the sparse young fir-wood, on the damp ground from June to October. Colouring of the cap is dark-brown in the oak woods, light-brown in the deciduous woods, dark-brown with a violet shade in pine woods, red-brown in the fir woods. The bottom side of the cap of young white mushrooms is white, with age turns yellow and at last becomes yellow-greeny.

The stem of a white mushroom is thick, at the basis extends, have yellowish colour with a drawing from white viens. White mushrooms frequently grow by groups of some of pieces. The diameter of the cap of a white mushroom reaches 30 centimeters, diameter of the stem at the basis reaches 10 centimeters. In an middle zone of Russia most of all of white mushrooms grows as a rule in the second half of August.

The basic way of preparation of white mushrooms is drying. In a dried kind the white mushrooms as against other mushrooms do not darken. For this reason they have the name "a White mushroom". The soup from dried white mushrooms is very aroma, is nutritious and is useful. The young white mushrooms are very tasty in the marinaded kind. Fresh white mushrooms used in a fried kind and for preparation of a soup.

Brown cap boletus

Brown cap boletus are grow in birch or mixed with a birch woods and in the copses from June to October. Have a flat - convex cup. The top side of the cap is light-grey, yellowish or dark-brown, almost black, the bottom side of the cap of young mushrooms is white , then become gray. The flesh pulp of the cup is white, in the break does not darken long time. There is the version of brown cap boletus, which flesh pulp on the break become pinkish. The stem have gray-white colour with dark scales, young mushrooms have rather thick stam, but with age is extended.

The best way of cooking brown cup boletus is frying. The caps of young mushrooms it is possible to marinade and to dry (but during drying mushrooms becomes black). From brown cap boletus it is possible to cook a tasty soup.

Orange cap boletus

Orange cap boletus are grows in the deciduous, more often in the aspen woods, in the birch copses, sometimes near pines from July to October. The cap of young mushrooms is half-spherical, edges densely adjoins to the stam, with age the cap becomes flat-convex. The top part of the cap is colored by orange-red or brown-yellowish colour. The bottom part of the cap is white, with age becomes gray. The stem is thick, at the basis extends, strong, white with dark scales. The flesh pulp is white, on the break become blue, then becomes dark-grey or black.

Orange cap boletus are use for frying, salting and drying (the mushrooms become darken while drying). Young orange cap boletus are very taste in the marinade. From orange cap boletus it is possible to cook a tasty soup.

Mossiness mushroom

There are a few versions of mossiness mushrooms. The most known are yellow-brown and green mossiness mushroomì. Yellow-brown mossiness mushroom grows in the pine woods. His dry velvety cap have yellow or yellowis-brown color. Green or deaf mossiness mushroom grows in the coniferous and deciduous woods. His velvety cap is colored to yellowish-greenish or brownish-greenish color. The bottom side of the cap and flesh pulp are yellowish. A flesh pulp on the break become blue.

Mossiness mushroom are used for preparation of the second dishes (best to fry), for marinade and drying (the mushrooms become darken while drying).

White milk mushroom

While milk moshrooms are grows by large groups in the pine and deciduous woods. The cap of white milk moshroom is dense, fleshy, in the centre is concave, at old mushrooms is funnel-shaped, fluffy, with shaggy edges, bented downwards. Colouring of the cap is white or yellowish-white, bottom side of the cap is white. The stem is short and thick, flesh pulp is white with white latex. The diameter of the cap reaches 20 centimeters. While milk moshrooms grows under a layer of falled leafes and on the surface usually it is possible to see only largest while milk moshrooms. It's possible to find while milk moshrooms by typical round knobs on a layer of falled leafes. If you have found one mushroom, it is necessary very attentively to examine ground around of this place, and you can find a few more white milk moshrooms. Most often white milk moshrooms grows on the flat slopes, covered by a mixed wood.

While milk moshrooms are one of the best mushrooms for salting. Before salting it is necessary to soak while milk mushrooms in the cold frequently (4-5 times in a day) changed water during three days, that them has left the bitter latex.

Black milk mushroom

Black milk moshrooms are grows by large groups in the pine and deciduous woods. Most often black milk moshrooms grows in the birch woods and in the pine-birch woods. The cap of black milk moshroom is very dense, fleshy, in the centre is concave, at old mushrooms is funnel-shaped, fluffy, with shaggy edges, bented downwards. Colouring of the cap is dark-green or black, bottom side of the cap is white. The young mushrooms have yellowish bottom side of the cap. The stem is short and thick, flesh pulp is white with white latex. The diameter of the cap reaches 20 centimeters. Black milk moshrooms grows under a layer of falled leafes and on the surface usually it is possible to see only largest black milk moshrooms. THeir colour is same as colour of falled leafes and it's difficult to find black milk mushrooms. It's possible to find black milk moshrooms by typical round knobs on a layer of falled leafes. If you have found one mushroom, it is necessary very attentively to examine ground around of this place, and you can find a few more black milk moshrooms.

Black milk moshrooms are one of the best mushrooms for salting. Before salting it is necessary to soak black milk mushrooms in the cold frequently (4-5 times in a day) changed water during three days, that them has left the bitter latex.

Saffron milk cap

Saffron milk cap are grows in the conifer woods. There are a few versions of saffron milk cap: fir (darg green) and pine (red or orange-red). Pine saffron milk cap are more dense and fleshy and are valued more than pine saffron milk cap. The cap of saffron milk cap is dense, fleshy, at old mushrooms is funnel-shaped, at young mushrooms is flat, with edges, bented downwards. The cap is colored in orange colour in the both sides. The top side of cap have more dark concentric circles. The stem is short and thick, flesh pulp is orange with orange latex. The diameter of the cap reaches 15 centimeters.

Saffron milk cap are one of the best mushrooms for salting. Before salting it is not necessary to soak them as white milk mushrooms.

Wave mushroom

Wave mushrooms are grows in the birch woods or in the mixed with the birch woods. The cap of wave mushrooms is pink or pinlish-white, with deeping in the centre, with shaggy edges, bented downwards. The bottom side of the cap is pink or yellowish. The stem is short and colored in the pink colour. Flesh pulp is white with white latex. The diameter of the cap reaches 15 centimeters.

Wave mushrooms are used for salting. Before salting it is necessary to soak wave mushrooms in the cold frequently (4-5 times in a day) changed water during two days, that them has left the bitter latex.

Stump mushroom

Stump mushrooms are grow by large groups on the stumps, on the roots of the trees, sometimes along the of trees from the end of August up to frosts. Sometimes it is possible to find the stump, completely covered by îïÿòàìè as by a cap. Frequently it is possible to find stump mushrooms in the brushwoods of wood nettle. The cap of stump mushroom is colored by grayish-yellowish, or brownwish color with scales, bottom side of cap is white with plates. The stem is thin with a ring (rest of a pellicle, which at young mushrooms closes the bottom side if the cap). A flesh pulp white with a pleasant smell.

Stump mushrooms are used for frying, salting and drying (the mushrooms become darken while drying). Young stump mushrooms are very taste in the marinade. From stump mushrooms it is possible to cook a tasty soup.

Agaric

Agarics are grows on the humus, on the dunghills and the rubbish heaps, in the kitchen gardens, on the meadows, near the roads. The cap is fleshy, white colored with a grayish shade or pinkish colored with fine brownwish scales. Young mushrooms have a half-round cap, then it becomes umbellate. A flesh pulp is white, on the break bacomes pinky. The bottom side of the cap is (plates) is colored pink at young mushrooms, with age becomes red-brown and brown. At young mushrooms the bottom side of the cap is covered by a white pellicle, which is subsequently broken off and remains on the stem as a ring. The stem is white and dense. It is possible to plant agarics artificial from pieces of the mushroom spawn in the special dark rooms or on the beds from the dung. Agarics are used for preparation of the second dishes, for drying and marinade.

Chanterelle

Chanterelles are grows by large groups in the coniferous and mixed woods from July to October. The cap of young mushrooms is convex, at adult mushrooms becomes concave with rough edges. The cap and stem are coloured by yellow color. A flesh pulp is yellow with a pleasant smell. Chanterelles almost never amazed by worm-holes. Chanterelles are used for preparation of the second dishes (for frying) and for salting.

Morel

Morels are the earliest mushrooms. They grows in April in the deciduous, coniferous and mixed woods. The cap have the conic form and is colored to brown or olive-green colour, with deepenings parallel to the stem. The bottom edge of the cap is densely grows together with the stem. Inside mushrooms is a cavity, common for both cap and stem. Before cooking it is necessary to boil morels 10 minutes, then drop the water, to wash out the mushrooms, and then it's possible to fry or to stew them. It is possible to use morels for drying too.

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