Mushrooms in all forms - solid, liquid, gaseous ...

These are the Polish mushrooms we collected yesterday. It is a pity that it is not enough.

Zhivchik, I only heard about Polish mushrooms that they are delicious, but the carpet under your bowl of mushrooms is sooo familiar to me, I grew up with such a carpet and now hangs with my mother after she moved to the village.

[Gaby]

Zhivchik, I've only heard about Polish mushrooms that they are delicious,

Yes, Gaby, Polish mushrooms are delicious. They are fleshy.
When you press down the hat from the bottom, then the pressed place turns blue.
Previously, the local residents of the village near which we took these mushrooms did not take them. They said they didn't take bruises. Well, this is at a time when there were plenty of whites.
I also noticed that this year there are so many pale toadstools in the forest, never before.

but you have a carpet under a basin with mushrooms, sooo familiar to me, I grew up with such a carpet and now hangs with my mother after she moved to the village.

This carpet was presented to us by my husband's grandmother. Now he is in the kitchen.
Very warm, because natural wool and most importantly does not roll.

[Stuffed mushrooms "Lethal force"]

Stuffed mushrooms "Lethal force"

I confirm that this recipe makes mushrooms the most delicious. Unlike those where minced meat is put in the hats.

And here are my ages in the country, they collected two buckets

And today we gathered in the forest both honey mushrooms and Polish

And I will tell you how to quickly process mushrooms.
If necessary, trim the legs a little, fold into a large basin. mushrooms can be put up to 20 cm high. Sprinkle mushrooms with coarse salt. A pack of salt on the basin. Add a little water, maybe half a liter, maybe a little more and turn the mushrooms with your hands, with such rotational movements. Then add water to the basin almost to full. Pure mushrooms will be above, all the dirt below. Colander mushrooms and rinse with water.
All.
I have an oblong pelvis, about a meter in length. I gave the proportions for my pelvis.

Tanya +1, and I even think how quickly you can process so many mushrooms. As I looked at your huge baskets, I am shocked and enter, from the amount, or maybe it's all because I don't pick mushrooms like that. I gave you +1 and I need to write it down in my notebook, life is long, maybe advice will come in handy.

[Gaba]

Tanya +1, and I even think how quickly you can process so many mushrooms. As I looked at your huge baskets, I am in shock and go in, from the amount, or maybe it's all because I don't pick mushrooms and don't understand them like mushrooms. I gave you +1 and I need to write down for myself - life, it is long, and advice will come in handy.

Gaba, and you see what mushrooms she has clean. It's already halfway done.
And as I like the baskets or as they are called these wicker buckets ...

And I want ... I want to learn how to understand mushrooms, otherwise, against the background of all of you here coming running with your baskets, I have already developed an inferiority complex.

[Gaby]

Gaby, do not be upset. I, too, did not understand mushrooms, because I had never picked them. And then the first time I went to the forest, that's all. Mushroom "disease" for a long time.

And I will tell you how to quickly process mushrooms.
If necessary, trim the legs a little, fold into a large basin. mushrooms can be put up to 20 cm high. Sprinkle mushrooms with coarse salt. A pack of salt on the basin. Add a little water, maybe half a liter, maybe a little more and turn the mushrooms with your hands, with such rotational movements. Then add water to the basin almost to full. Pure mushrooms will be above, all the dirt below. Colander mushrooms and rinse with water.
All.
I have an oblong pelvis, about a meter in length. I gave the proportions for my pelvis.

It is understandable that the sand sinks down. So, by the way, you need to wash the greens, and not under running water.
Why salt?
So that the worms die and no longer gnaw the mushroom?

It is understandable that the sand sinks down. So, by the way, you need to wash the greens, and not under running water.
Why salt?
So that the worms die and no longer gnaw the mushroom?

Salt removes all adhering leaves, and all the sand in the plates, removes the "skirts"

And as I like the baskets or as they are called these wicker buckets ...

Baskets are. They are very old. We have bought ourselves all sorts of different, beautiful ones, but as a result we only go with these old ones. They are lightweight and very comfortable.
And the mushrooms are clean because they grew in the grass and on the trees. If you look at the previous photo with saffron milk caps and butter, there is a different picture: all the mushrooms are in leaves and needles (mixed forest and pine forest). Where mushrooms grow

The last mushrooms, frosts have begun ...

In finished form

White

Honey mushrooms

So I have another batch of salted mushrooms - chernukha, honey agarics, ryadovki - a little of everything in one container!



And if there is no basement and cellar?
I lay out already well-salted mushrooms, ready to be eaten in such containers, always with salted liquid, and put them in the freezer for storage!
After defrosting, the mushrooms do not lose their taste and consistency - they are just as strong and beautiful and taste good!



Here!

Is your mushroom season already over? We don't have it yet! Yesterday we went to the forest, each got a basket. Do you know such a mushroom?

🔗

This is a coral mushroom or coral blackberry. It grows to the size of a head of cauliflower. It's edible. And delicious!

[dopleta]

This is a coral mushroom or coral blackberry. It grows to the size of a head of cauliflower. It's edible. And delicious!

The first time I see this and have never tried it. For some reason, it seems that it tastes like mushrooms ...

dopleta, but in fact, what does it look like?
And what other mushrooms were collected?

And today we gathered in the forest both honey mushrooms and Polish

without me? Yes? All right

without me? Yes? All right

Manyasha !!!!! Wipe your eyes, look at the date

Well, okay, I forgive

Well, okay, I forgive

[dopleta]

The first time I see this and have never tried it. For some reason, it seems that it tastes like mushrooms ...

dopleta, but in fact, what does it look like?
And what other mushrooms were collected?

Tanechka, it is tasty - elastic, sweetish, a bit like chanterelles. It's even yellow, too, it's just that I've already been soaked overnight, turned brown. They also collected reds, mushrooms, chanterelles, well, and various salt beefs.

🔗

two weeks ago my husband brought from the Tver region - he had never seen such a quantity of mushrooms - a full car of white and boletus mushrooms. They walked on black milk weights and waves like on a carpet, there was nowhere to put. And the locals came from a nearby village on bicycles for - attention - pigs!
Overeat white, I guess.

Masha, are you at the dacha now? Now, if you are driving from Moscow along Egoryevka, at the traffic police post, you turn left, stop for 5 km, park on the right along the way, walk the road and into the forest - there are Polish whites and pigs and mushrooms (a little) and ryadovki

[MariV]

Thank you, MariV! The most interesting thing is that we collected it all our lives as a "ram's horn", and this time, when I found it, one "expert-professional" convinced me that it was a coral blackberry.

we collected it all our lives as a "ram's horn"

and we generally passed by

[MariV]

Thank you, MariV! The most interesting thing is that we collected it all our lives as a "ram's horn", and this time, when I found it, one "expert-professional" convinced me that it was a coral blackberry.

I have not seen your mushroom live - it is quite possible that this is a mushroom ram - it is also called mushroom happiness - I found one mushroom and a full basket! Is he curly? Also, the leg should be short white; petals - shapeless wavy, gray or grayish; you take a mushroom in your hands - it is quivering and soft like a lamb ...
It is best dried - the aroma is very strong!

two weeks ago my husband brought from the Tver region - he had never seen such a quantity of mushrooms - a full car of white and boletus mushrooms.They walked on black milk weights and waves like on a carpet, there was nowhere to put. And the locals came from a nearby village on bicycles for - attention - pigs!
Overeat white, I guess.

Something I haven't been to your area for a long time, should I go in?

Come in, Manya!

Dear experts! Help me determine if these mushrooms can be eaten? In our area, good ones do not grow: only oyster mushrooms and champignons. For several years I have been buying dry ones in the market from aunts that are brought from Western Ukraine. Tasty and well priced.
Yesterday I bought these: under the name "white"

and these: under the name: "boletus"

I cooked the broth, tried it, and it and a piece of mushroom taste a little bitter.
Already 4 hours have passed, I am in perfect health, no hallucinations. And now I thought, maybe the broth was too concentrated, or that mushrooms ... It's a pity to throw it away, the aroma is awesome, but the money has been paid, but it's scary.

[never]

If there is even the slightest doubt about the mushrooms - throw it away without regret! And in the future, do not buy dry mushrooms from aunts.
Real white mushroom never it will not taste bitter - neither dried, nor boiled, nor fried.
Boletus is one of the varieties of white - that is, growing in a pine forest.
Perhaps, in Western Ukraine, this is what the mushrooms are called - but they also do not have a bitter taste.

[MariV]

MariV , thank you

... throw it away without regret!

I already threw it away.
Eh, have to buy in the Metro any nonsense mushroom dust packed in bags with legs. But we are guaranteed not to get poisoned.

It's better than champignons or oyster mushrooms.

Probably, there were gall mushrooms, they are very similar to porcini when fresh. But not poisonous, just very bitter. In childhood, in the non-mushroom years, we collected them, boiled them many times until the bitterness disappeared and ate them.

Probably, there were gall mushrooms, they are very similar to porcini when fresh. But not poisonous, just very bitter. In childhood, in the non-mushroom years, we collected them, boiled them many times until the bitterness disappeared and ate them.

And we called them poddubniki. They are still pink at the cut, unlike the real ones.

L-y-d-i-i-i-i, you, will bring me to a hysterical state. I read your messages, went to the kitchen, took out a bag of mushrooms from the bucket (it's clean), now I look at all this stuff and think: I'll wait until morning, maybe someone else will write something, or I will have a prophetic dream

Gall mushroom, gallbladder

... and then the husband intervened. He looked at my throwing, then thoughtfully sang a song from the m / f: "Your condition is hysterical. Eat a dietary egg, baby" (by the way, what is not a recipe for our competition) and threw everything away and forbade me to go into the kitchen until morning.
Girls, thank you all for being there.

You will somehow decide for yourself - you have collected opinions, and what to do with this good ...

I wrote just about the bilious, otherwise - false white, it has a yellowish mesh on the leg and a slightly pinkish sponge, bitter if you lick it. I know Dubovik, I'm collecting it. And about the bilious, apparently, the author of the article himself is not in the subject, since the bitterness with several boils, absolutely sure, passes.

Good afternoon everyone, help who can collect mushrooms somewhere 1/2 bucket what to do with them? now let me soak let it stand for a couple of hours, maybe during this time someone will tell me a delicious recipe

Good afternoon everyone, help who can collect mushrooms somewhere 1/2 bucket what to do with them? now let me soak let it stand for a couple of hours, maybe during this time someone will tell me a delicious recipe

Ryzhiks are mushrooms that can be eaten almost fresh, just add salt. Yes, yes, I know many people who do this. Well, if salted according to all the rules, then tomorrow it is a wonderful snack.

Thanks for the advice. On Sunday fry, mmmmmmmmm could not tear themselves away from the bowl))))

[Be careful people!]

And now our aunt is lying down, who ate raw russula ... the liver almost fell off ... Be careful people! Better to boil, soak, eat mushrooms, pour the broth, well, this is noble, of course, does not swing. Also remember that chronic diseases of the gastrointestinal tract (cholelithiasis, pancreatitis, hepatitis, gastrointestinal dyskinesia) are a contraindication for the use of mushrooms, even such "harmless" ones as white and champignons. Do not, well, just don’t think that I am against mushrooms, I am in favor with all my hands and feet! I love to collect-clean-IS!

Good afternoon everyone, help who can collect mushrooms somewhere 1/2 bucket what to do with them? now let me soak let it stand for a couple of hours, maybe during this time someone will tell me a delicious recipe

Mushrooms (except for milky - which have bitter juice, milk mushrooms there, waves, pigs) - DO NOT soak! They absorb water like a sponge and become flabby and tasteless. I got the hang of it and now I don’t even wash them - I go through and scrape as I can "dry" (though my hands are true after that, but I wash them with a kitchen sponge), fill them with cold water and immediately set them to cook. I carefully remove the foam - there is a lot of dirt. As soon as it boils, I boil for 5 minutes and discard it on a sieve, then dump it into a bowl of cold water - and rinse it, scooping the mushrooms with my palms on the sieve again, I repeat a couple of times - and the mushrooms are ready for further processing, all the dirt-sand remains at the bottom. Actually, I used to close the boletus without boiling it first, but now I am reinsured with our ecology. And the mushrooms are a delicacy! Fried in sour cream, pickled, salted - these are But we practically do not have them anymore Therefore, yesterday I salted black milk mushrooms, my husband dragged a hefty bag and said that last year they (salty in the sense) somehow ended very quickly)
Mashul, I also adore fried russula, especially autumn ones - we call them "doves". And about poisoning - so I have a living example somewhere 10 years ago before my eyes. My ex-husband went to pick mushrooms and brought "green stuff" - we have some - they look like russula, only the plates are soft green and grow IN SAND! How bitter I was, going through their soaps! As a result, boiled 9 liters turned out - can you imagine the volume of work, and even bring water? And as soon as I was about to close them - our friend came - a pathologist and said that in his morgue there are now two aunts who have eaten "green tea" heartily - the pan of mushrooms was instantly thrown out

And as soon as I was about to close them - our friend came - a pathologist and said that in his morgue there are now two aunts who have eaten "green tea" heartily - the pan of mushrooms was instantly thrown out

This means that these aunts definitely ate either greenfinches, or they got something inedible in the basket. Greenfinch is an absolutely safe mushroom! Great! Used in all forms.

This means that these aunts definitely ate either greenfinches, or they got something inedible in the basket. Greenfinch is an absolutely safe mushroom! Great! Used in all forms.

Yes, I know, I know,: girl_cray: only after such a statement .......

The pale toadstool, however, is also green and with a yellowish comb ... though there is still a bubbie from the bottom and a flirty skirt

We had one patient who, just in case, had been collecting pale toadstools and freezers all summer, and this “case” happened ... a girl left him and this clever guy was dying to take his own life. He took the bends out of the freezer, boiled them and ... attention ... injected the decoction into himself intravenously! Everyone was laughing at him! He left the hospital healthier than all the living on the second day, and the girl never returned