What edible mushrooms grow in spring, and how to collect them correctly
Every year spring edible mushrooms appear at different times. But their appearance is accompanied by a number of patterns. Firstly, the soil must thaw, and secondly, the soil must warm up. In Russia, this happens closer to the beginning of May.
What spring edible mushrooms can be found in Russia
Inedible mushrooms are the first to appear in the Russian Federation. They look unattractive and are small in size. The first edible mushrooms appear a little later in the spring. In the conditions of the black earth they can be found in mid-May. So, what are the earliest mushrooms you can eat? Let's look at them in a table.
| mushroom name | general description | Where do they grow | How to cook |
| Morel (lat. Morchella) | The height of the cap is up to 8 cm, the thickness is up to 6 cm, the shape is ovoid, the color is brownish. Morels are often compared with a pear because of their appearance. | In groups and singly in gardens, parks, forests, near aspen, poplar, alder |
Boiling and frying after heat treatment |
| Lines (lat. Gyromitra esculenta) | Conditionally edible marsupial mushrooms, you can eat, but only after thorough boiling, irregularly shaped hats with convolutions, powerful legs, grayish color | Found near rotting stumps and branches | Can be eaten after repeated boiling |
| orange pepper | Similar to bowls, practically odorless and tasteless | On the ground, near the trails and on the edges |
For salting with other mushrooms, frying, boiling, marinating, dried as seasoning powder |
|
Scarcoscypha (lat. Sarcoscypha) |
The hat looks like a cup of red color, resembles a flower |
In mixed forests and parks, near roads |
In salads, roasts, like pie filling |
| Thyroid disc (lat. Discina ancilis) | The fruit body is brown or pink, saucer-shaped, the central part is wrinkled. | The species grows in the forest, parks and gardens, on wet ground | In salads, boiled and then fried in butter |
| Strobiliurus (lat. Strobilurus) | Agaric, appears in April | Grow in spruce forests and forests, next to pine trees, in groups or singly |
Boiling, marinating, stewing, frying |
| Common butterflies (lat. Suillus luteus) | Appear in May, have an oily cap | Grow in coniferous and pine forests, in gardens and parks on sandy soils |
Pickling |
| Boletus (lat. Boletus pinophilus) | Cap white fissured or brownish | Grows in dry and light pine forests | Cooking, frying, salting |
| Calocybe (lat. Calocybe) | May row, dense and beautiful mushroom. Cap white or yellowish | Grows in vegetable gardens, on lawns, in deciduous forests | For the preparation of extracts, tinctures, medicines |
| Summer mushroom (lat. Kuehneromyces mutabilis) | The collection can be carried out from May | It is located near a decaying tree in mixed or coniferous forests, in a bunch or in groups. | Pickling |
| Field champignon (lat. Agaricus arvensis) | White open or spherical hat, the plates under it are brown, pink or gray, the leg is dense white, the smell is anise | Near roads and on lawns since May | Fry, bake, eat without heat treatment |
| Pink plate thyroid (lat. Entoloma sinuatum) | Mushroom with rare plates, the diameter of the cap reaches 10 cm, the leg is dense | In forests | Marinating, salting, frying |
| Raincoat (lat. Lycoperdaceae) | The fruiting body is shaped like a pear, the color is gray, the height is usually up to 10 cm, but there are also giants. | Birch and pine forests | Edible only at a young age in a fried form. Tastes like meat |
| Dung beetle (lat. Coprinus) | Brownish-red mushrooms, hats look like an elongated egg, colors - white, gray, orange | Grows in groups in manured soil |
Used fried, not boiled |
| Oyster mushrooms (lat. Pleurotus) | They have a color from brown to gray, the smell is different - some smell like flour, others - dampness. The hat is dense, up to 30 cm in diameter | deciduous forest | Cooking |
When to pick spring mushrooms
Poisonous and edible spring mushrooms have been harvested since May. Each species is collected at a specific time.
- morels, which grow fastest can be found as early as April. They love fertile soil and are found in deciduous forests. Since the mushrooms of the presented type belong to the third category, before cooking they should be thoroughly soaked 3 times, and then rinsed well;
- Raincoats can be found in clearings and near roads immediately after rain. Such young mushrooms are considered very tasty. However, they must be consumed on the day of collection. Belong to category 4;
- Widely distributed in the spring and such a fungus as lines. It is conditionally edible, but it is important to cook it correctly. In the spring, on rotten wood, you can find deer fungus, rows, saucers, entoloms, melanoleuks. They appear in May;
- May mushroom can be found on St. George's Day. Important! Near it is often the poisonous fiber of Patuillard.
All spring mushrooms are divided into 2 main groups. Some can be collected only in spring, while others appear in spring, but are found in forests both in summer and in autumn.
Mushrooms in spring: picking (video)
Collection rules
When collecting spring mushrooms, it is worth remembering one important rule - you should not take old last year's specimens. They absorb a large amount of toxins and dirt, which is not possible to remove. That is, the old edible mushroom will be poisonous. One more moment - pretreatment of spring mushrooms. Someone says that before use they must be boiled for 2 hours. Others claim that a 15-minute boil is sufficient. In any case, you will have to boil the collected gifts of the forest several times, washing them each time after cooking. Processing removes helvic acid from mushrooms, a poison that can poison a person.
It is better not to collect spring red mushrooms, sarcoscyphs, as they are almost tasteless in taste. But in the forest they are a real decoration.
Do not take scaly mushrooms, for example, tinder fungus (Polyporus ciliatus), they are inedible. They have been found since April and are usually found on rotten trees lit by the sun. They can grow singly and in groups. The presented mushrooms smell pleasant, but this does not mean that they are edible.
cooking recipes
What can be cooked from spring mushrooms? Consider some interesting recipes.
Morel julienne
For cooking you will need:
- mushrooms;
- 2 onions;
- half a glass of sour cream;
- Art. l. flour;
- 2 tbsp. l. vegetable oils;
- 1 tbsp butter;
- 2 cloves;
- pepper and salt.
The julienne is prepared as follows:
- Mushrooms are washed and left in salted water for 20 minutes.
- Then the water is drained, and the mushrooms are boiled for 20 minutes. The water is again drained, the mushrooms are washed and boiled again.
- Then the finished product is cut. Then the onion is peeled, chopped and fried in oil. Mushrooms are added to it.
- Then flour is fried in butter, sour cream and grated cheese are added to it, slightly heated and immediately turned off.
- The resulting sauce is added to the mushrooms, everything is mixed. Lay out on cocottes.
- After the julienne is baked for 15 minutes in the oven at a temperature of 170 degrees. When 5 minutes remain before the end of cooking, sprinkle the julienne with grated cheese.
Spaghetti with morels
To make spaghetti with morels, you will need the following ingredients:
- paprika, salt and pepper;
- spaghetti - 200 g;
- fat cream - a glass;
- olive oil - 4 tbsp. l;
- morels - 4 pieces;
- white wine - ½ tbsp.;
- onion - 1 pc;
- soy sauce - 1 tbsp.
To cook spaghetti, you will need to do the following:
- Thoroughly wash the mushrooms, cut them and boil. Drain the water.
- Cut the onion into rings, fry. Add mushrooms to it and fry for 3 minutes.
- Add wine to morels. Fry them until they are reduced by half. Then pour in soy sauce and cream. Salt and pepper.
- It remains only to boil the spaghetti as indicated on the package. Then they are laid out on plates, and the resulting sauce is poured on top.
Pie with champignons and chicken
To make this delicious pie you will need:
- champignons - 300 g;
- puff pastry - 1 kg;
- vegetable oil - 3 tbsp. l;
- chicken fillet - 300 g.
The preparation of the pie is carried out in several stages:
- The meat is washed, cut, fried in vegetable oil until tender.
- Add pepper and salt.
- Remove the meat from the pan, drain the fat.
- Mushrooms are washed, cut, fried for 10 minutes. where the chicken was fried.
- Then the dough is rolled out, cut into 2 layers. Filling is placed in each and 2 rolls are twisted.
- Pies are placed on a baking sheet greased with egg yolk and baked for half an hour at a temperature of 180 degrees.
Mushroom chop from an umbrella (video)
In the spring it is already possible to collect some types of mushrooms. But they must be collected correctly. Do not take the old and unknown gifts of the forest. There are many safe specimens from which you can cook amazingly delicious dishes. They are worth stopping by.
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