What mushrooms grow in May in the suburbs


A few mushrooms in May in the Moscow Region appear almost immediately after sufficient warming of the forest soil. All edible mushrooms that grow in the forests of the Moscow Region and other regions are classified according to four conditional categories, which allows both experienced connoisseurs of "quiet hunting" and novice mushroom pickers to correctly evaluate not only the taste, but also the nutritional value of the collected mushrooms.

Edible May Mushrooms

Of course, the most delicious species, including porcini mushroom, real and yellow mushrooms, as well as pine and spruce mushrooms, are not yet to be collected in May. Knowing what kind of edible species appear in late spring, mushroom pickers have a great opportunity to harvest an early harvest:

  • the first in the Moscow Region forests to appear morels, which prefer the puffy and fertile soils of deciduous forests, but can also grow in willows;
  • conical morels have an elongated cap and grow singly or in groups on the soils of coniferous forests;
  • mixed forests - a favorite habitat of the morel of the present, which has a characteristic egg-shaped, brownish or grayish hat;

  • areas of deciduous forests of the Moscow Region are rich in hat-lines that belong to the group of marsupial conditionally edible mushrooms and have a bell-shaped hat;
  • after morels and lines appeared in large numbers, spring raincoats, which are most often found in glades and meadows, as well as along roads, begin their active growth; the shape of the young mushroom of the puffball is pear-shaped, and its flesh is fleshy and tender, therefore it is most often used for frying;
  • spring mushrooms, which are popular among experienced mushroom pickers, can be attributed to oyster mushroom, which grows on decaying wood or brushwood;
  • from the point of view of taste, a meadow honey agaric is considered to be very fruitful, which starts bearing fruit in the last ten days of May and is able to form fruiting bodies until the onset of autumn;
  • orange peppers are edible spring mushrooms without a pronounced aroma and taste, so their bright and attractive fruit bodies are used for pickling in mushroom assortment.

Mushrooms in the suburbs

Experienced mushroom pickers in the early spring, immediately after the snow in the forest and meadows, collect:

  • Austrian sarcoscifu or Sarcoscypha austriaca;
  • thyroid discin or Discina ancilis;
  • tuberous sclerotinia or Sclerotinia tuberosa;
  • Strobilurus twine-legged or Strobilurus stephanocystis;
  • edible strobiliurus or Strobilurus esculentus.

These mushrooms do not differ in outstanding taste or mushroom aroma, but they have a rather valuable nutritional composition and allow enriching the diet after a long winter period.

When collecting edible spring mushrooms, it is very important to be extremely careful and not to use unknown or overgrown mushrooms for food.

Poisonous and inedible May mushrooms

After the snow melts and the soil warms up in the forests and meadows, not only edible and tasty mushrooms appear, but also inedible varieties of this culture. Especially often mushroom pickers encounter the following types of mushrooms that are poisonous and dangerous to human health in the Moscow Region forests:

  • spring entoloma or Entoloma vernum, having a cone-shaped, hump-shaped or wide-conical hat with a silky and slightly sticky surface; the flesh of this poisonous mushroom has a grayish-brown color and a powdery smell; a cylindrical-shaped leg of a grayish-brown or almost black color;
  • sulfur-yellow false foam or Hypholoma fasciculare with plates of sulfur-yellow or greenish-olive color and bitter flesh with a very characteristic, unpleasant odor;
  • winter urned or Urnula hiemalis, which has an ovoid, closed fruit body, which, as it grows and develops, opens and acquires a pronounced cupped shape with a dull, olive-brown or brown surface of the hat.

According to domestic experts, such early spring mushrooms as lines can also be classified as conditionally edible, but requiring the most careful preparation. The fruiting bodies of these mushrooms need to be thoroughly cleaned and boiled twice. In foreign countries, the lines belong to the category of poisonous mushrooms and are not eaten.

Mortally dangerous types of mushrooms, which in the years with an abnormally warm spring can appear in the forests near Moscow in the last decade of May or early June, are represented by:

  • pale grebe;
  • fibrous patuillard;
  • galley bordered;
  • whitish whitish and reddish;
  • lepiotism of different species;
  • fly agaric;
  • cobwebs.

Where to collect

Morels are common, as well as varieties of this fungus, such as round morel, conical and morel cap, are found almost everywhere in the territory of Moscow and neighboring regions. The fruiting bodies of these mushrooms are quite fragile, so they should be collected with extreme caution.

Many of the earliest edible mushrooms appear in large groups on old and rotten stumps or deadwoods of deciduous and coniferous species.

Meadow or field honey agarics easily enough tolerate spring cooling at night and prefer decaying hardwood, dead wood and rotting chips, stumps and soil near them. Large groups of edible mushrooms can be found in spring in deciduous and mixed forest zones, somewhat less often they grow in coniferous forests, as well as in gardens or parks.

Cooking Tips

Even edible spring mushrooms need proper preparation before cooking:

  • sinuous and folded fruit bodies of stitches and morels must be washed repeatedly and as thoroughly as possible with water, which will completely free them from accumulated forest debris and soil particles;
  • regardless of type, washed and peeled mushrooms are recommended to be subjected to double boiling in salted water;
  • it is undesirable to use the mushroom broth obtained by boiling the first spring mushrooms for the further preparation of the first or second courses, as well as snacks.

It should be remembered that poisoning can be obtained by using fruiting bodies with a high concentration of heavy metals, pesticides and herbicides, as well as radioactive substances. Among other things, often the cause of intoxication is the use of fungi seeded with pathogens.

How to pickle mushrooms

At the first sign of food poisoning, it is necessary to rinse the stomach with a weak solution of potassium permanganate and take any absorbent preparation, for example, activated carbon or Polysorb, in a dosage according to the instructions supplied by the manufacturer.



Previous Article

Rosa Sophia Loren: the standard of femininity in garden decor

Next Article

Why do tomatoes turn white and how to avoid it