Real, edible. Forest mushroom category 3. Edible also include meadow, summer and winter. Total . Depending on where it grows, it can vary significantly in color from dark yellow to brown (especially when young). The old ones are practically indistinguishable. You can often find a local name: royal honey agaric - this name is attributed to dense, large young individuals (in the Baltic countries), sometimes the winter view is called that, sometimes a completely different mushroom - golden flake. You can find such prefixes as spruce, hemp, forest. What does a honey agaric look like:
When are mushrooms harvested? How much do they grow? With the onset of the autumn rainy season and until frost. This time again. Their mushroom season. " Mushrooms went " .
Where to collect, where to grow? Basically, in deciduous forests, large colonies can be found in clearings, individual stumps, logs, in hazel, in clearings.
How to distinguish from a false (dangerous) double? How to determine? The real one has scales (the false one is usually smooth). The color is not bright (false ones are catchy). Hat plates are cream-colored (in false ones they are yellow, gray). In adults, on a leg, under a hat, a skirt, the smell is pleasant. The most common false mushrooms are brick-red, gray-lamellar, yellow (sulphur-yellow). Therefore, in order to confuse real mushrooms with inedible mushrooms, you need to, well, really, try.
How to grow a mushroom in domestic conditions (in the country)? Very simple. It is necessary to collect old hats, knead them in water and pour the mycelium on a stump or under a tree. You can also take a mycelium and nail it with a nail.
How fast do mushrooms grow?(after rains) - about a week.
Autumn mushroom is a very numerous and popular mushroom. Hence the many recipes for cooking and ways to prepare for the winter. Basic: Frying, drying, boiling, salting, freezing, pickling. A huge variety of dishes, for example: mushroom caviar, salad, fried with potatoes, mushroom soup, hodgepodge, with tomatoes and onions, garlic, chicken, in the oven, pizza, stewed, in tomato sauce, in sour cream, in Korean, etc. .d.. A slow cooker is perfect for cooking.
How to clean mushrooms? It is enough to rinse well and cut off the parts of the legs that were in contact with the ground.
For pickling it is advisable to use young mushrooms or caps of old ones, the legs of which are harsh.
For freezing can be fresh, but already fried is better - it remains only to warm up.
For salting- better boiled.
For drying use dense mushrooms, you should not wash. Dried mushrooms are quite hard, but just right for soup.
Fried honey mushrooms can be poured with internal pork fat and stored in jars.
Undercooked mushrooms can cause indigestion. How much should be cooked? - At least half an hour.
What is the use of honey mushrooms? In addition to proteins, carbohydrates and fats, they contain microelements useful for the body, such as copper and zinc, which promote hematopoiesis. The photo of the autumn honey agaric is shown in the picture.
Introduction
My mother and I went to the Silent Hunt last year. From the old forest rich in mushrooms, they brought not only a lot of mushrooms, but also land with a mycelium and planted it near a young apple tree, which grew very poorly. The yield of autumn honey agaric depends on the weather conditions in this season. But due to the favorable weather for mushrooms, our mushrooms grew under a young apple tree this year and pleased us with an unusual harvest. Yes, and the apple tree came to life, noticeably increased in growth.
I was interested in watching mushrooms. And I decided to do some research.
Goals. The study and observation of the growth of autumn honey agaric.
Tasks:
To monitor the growth and development of autumn honey agaric in natural conditions growing on the territory of a personal plot;
To study mushrooms from various fields of science (biology, history, legends, folk signs, cooking, an encyclopedia of poisonous and non-poisonous mushrooms).
The object of my research: autumn honey agaric.
Hypothesis: when creating favorable conditions for autumn mushrooms, they will quickly grow in the beds.
autumn honey agaric
While my mushrooms were growing, I decided to learn more about them.
Ancient short-lived.
Mushrooms have long been known to people. Manuscripts of the 16th and 17th centuries mention ritual rites in which hat mushrooms were eaten, causing hallucinations. These mushrooms were revered as objects of divine origin.
The inhabitants of Guatemala, Mexico and Peru had a cult of sacred mushrooms - idols several millennia ago. The Indians called mushrooms
"divine" and firmly believed that they can determine the causes of diseases. The ancient Scandinavians also knew about some of the properties of mushrooms. Before the battle, they often simply ate fly agaric and, coming from this into a strong excitement, without fear or hesitation, rushed into battle. In Iranian mythology, the deified drink haoma played an important role. According to one hypothesis, this drink, which causes hallucinations and a temporary surge of strength, was made from fly agaric mushrooms and milk. Cooking and drinking haoma was considered a sacred act. Symbolizing immortality for believers. In ancient China, giving holiness and eternal life was considered a magic mushroom zhi. Especially if it grew on or near thousand-year-old trees. With this mushroom in hand, they depicted the immortal fairy Magu, the patroness of all those in trouble. According to the ideas of the Batak backgammon from the island of Sumatra (West Indonesia), it was from the mushrooms that the first people were grown by the gods. And the Orochs living in the Far East believe that the souls of newborn children descend to earth in the form of puffball mushrooms.
In addition to legends, there are also folk signs. For example, - if there are a lot of mushrooms - to the harvest of bread;
Many stars for Christmas - for the harvest of mushrooms;
If there are a lot of midges, prepare a lot of baskets;
Panicles of oats are ripe - they have grown in the forest of honey mushrooms;
Mushrooms grow on the wall - to wealth;
In a dream, you will dream of a mushroom - to profit;
The abundance of mushrooms was timed to coincide with the war (According to the stories of a grandmother from Udmurtia in the summer and autumn of 1940, there were a lot of mushrooms.)
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Kingdom: Mushrooms
Department: Basidiomycetes
Class: Agaricomycetes
Order: Agaric
Family: Ordinary
Genus: Honey agaric
View: Autumn honey agaric.
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It is believed that the color of the cap depends on the substrate on which the mushroom lives. Honey mushrooms growing on poplar, white acacia, mulberry have a honey-yellow hue, on oaks - brownish, on elderberry - dark gray and on coniferous trees - reddish-brownish.
Sometimes mushrooms are saprophytes: they grow on stumps and on dead trees. In this case, a white glow of the stumps is noted at night.
It is widely distributed in the forests of the Northern Hemisphere from the subtropics to the north; it is absent only in permafrost regions. It prefers damp forests, especially often it can be found on trees and stumps growing along ravines. They also appear on stumps left after deforestation. In our area, after felling around the stumps of birch, elm, alder, aspen appear for 2-3 years, and after 8-10 years - on oak and pine stumps.
Season: the end of August - the beginning of winter, most massively fructifies in the first half of September or at an average daily temperature of + 10C. Appears in two layers, each of which lasts 15-20 days.
When our mushrooms grew, my mother cooked them.
They were very tasty.
I want to offer you a recipe for cooking a second dish of mushrooms:
« Mushrooms stewed with onions in a pot»
500 g mushrooms
1 onion
1/2 cup sour cream, pepper, salt, 1/2 tablespoon oil.
Cooking method:
Wipe the inner walls of the pot with garlic, put butter on the bottom, put fresh mushrooms, cut into large pieces and mixed with chopped onions, pour sour cream on top. Close the pot with bread and stew in a Russian stove or oven.
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Conditionally edible mushroom, undercooked can cause digestive disorders. In the West, honey agaric is unpopular, considered of little value, sometimes even inedible. In Russia and the countries of Eastern Europe, it is massively collected, here it is considered one of the best agaric mushrooms. Many mushroom pickers select only young specimens for food. Honey agaric is valuable because it contains a large amount of vitamin B1. Enough 100g. Honey mushrooms, in order to fully satisfy the daily need of the body for zinc and copper - elements that are actively involved in hematopoiesis.
Being very ancient inhabitants of our planet, most mushrooms themselves are not long-lived.
Not a single plant grows so fast on earth!
How many days does the mushroom grow?
I decided to measure every day and find out how quickly my honey agaric will grow.
From the photographs taken, you can see how fast it grew. 
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4th day of observation. 
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Day 5 of observation.
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Day 7 of observation.
Conclusion:
The fungus mushroom in our region, when favorable conditions are created, grows for seven days and grows up to 11 cm.
I really liked growing mushrooms .. I noticed that trees and mushrooms are friends with each other. Thin, white, web-like threads of mycelium reach for the roots of a young apple tree, braid them, grow together with them
And when at school we planted a garden on the school plot, I also planted land with mycelium there.
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"Let's make our school beautiful" campaign.
These are the mushrooms that grew in our schoolyard!
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Scientific and practical conference of students and teachers of municipal educational institutions
Saratov region
Research work on the topic :
How many days does a mushroom grow?
I've done the work:
MOU "Secondary School with. Berry Glade»
3rd grade student
Supervisor:
biology teacher
Kira Stoletova
For the growth and development of fungi, the “right” conditions are necessary. Mushrooms actively grow after rain, so precipitation is one of the key conditions for their appearance. To choose the right time for harvesting, it is important to consider some points.
Conditions for mushroom growth
Mushrooms reproduce by spores, which are formed in the tubular or lamellar layer of the hymenophore, located on the underside of the cap. For the active development of these organisms, an ideal combination of all conditions is necessary. In deciduous, coniferous and mixed forests, growth conditions are almost the same.
Irina Selyutina (Biologist):
Air humidity for the normal development of the fruiting bodies of mushrooms should be 70% and it should correspond to soil moisture. If, after heavy rains, a prolonged dry period sets in, then due to the fact that the soil becomes overdried, and the air, on the contrary, becomes waterlogged, the mushrooms will grow slowly.
Mushrooms usually gain mass over 10 days - evenly day and night. It can be difficult for even an experienced mushroom picker to say that it is time or not to pick mushrooms after the rain. Their growth is greatly accelerated after a warm, quiet rain or the appearance of fogs.
Mushroom growth after rainfall
Water entering the soil encourages mycelium to actively grow. A similar process takes from ten hours to 3-5 days. Further, the actual fruiting body grows - the stem and the cap. The completion of the life cycle occurs after 2 weeks from the moment when the top of the cap appears on the surface.
Mushrooms grow quickly after rain, unless there has been a long period of drought before.
Under the influence of high temperatures for some time, the mycelium is not able to saturate with the necessary amount of moisture. And the ability of the earth to absorb water in dry times is significantly deteriorating. This is especially true for areas of land where the soil is exposed to direct sunlight for an extended amount of time.
Not every rain can cause mushroom growth.
Short-term precipitation and heavy showers rarely contribute to the active growth of fruiting bodies. Fungi appear after a rain of medium duration, when water gradually, over some time, enters the soil, is able to accumulate and moisten several layers of soil. The appearance of autumn fogs contributes to the development of mycelium, and in spring and summer the falling dew successfully performs the same role.
Growth of mushrooms of different species
Mushrooms grow after rain in the warm season only in a certain period. For some species, precipitation is not a reason for the active development of the fruiting body.
The growth rate of the fetus after precipitation is divided into groups:
- Mushrooms with a high growth rate: they are characterized by a speed of 9-14 mm in height during the day. Their appearance on the surface is observed by 12-18 hours after rain or on 2-3 days. These include boletus, boletus, boletus - tubular; russula, champignons, mushrooms - lamellar. In these representatives of the mushroom world, the mycelium is located close to the surface of the earth, not falling below 10-15 cm, which creates good conditions for rapid heating and moistening of the mycelium threads.
- Slow growing mushrooms: reach 1.5-3 mm in height within 24 hours. The density of the mushroom body of these species does not allow them to gain mass at a rapid pace. Therefore, they appear above the soil surface for 5-7 days, and they need 7-12 days to acquire a “presentation”. Prominent representatives are chanterelles, milk mushrooms, porcini mushrooms, morels, lines.
You can collect the gifts of the forest in large quantities a few days after the rain.
Irina Selyutina (Biologist):
It is important to know that when the necessary weather conditions occur, mushrooms will not appear as if by magic. For their formation, the full development of the mycelium is necessary, so the appearance of fruiting bodies can be on different days of the long-awaited "mushroom period". The process of reproduction of mushrooms goes on regardless of the desire of a person, we cannot speed it up. Therefore, do not forget that it is better to walk through the forest in search of mushrooms a few days after the “mushroom rain”.
With the rapid evaporation of rain moisture or its insufficient amount, some specimens stop growing, acquiring an unattractive appearance. But with the resumption of favorable conditions, they continue to grow, the rate of their development depends on maintaining moisture and a comfortable temperature. First the stem grows, and then the hat. The mushroom grows not only in height, but also in width. The stem and cap continue to increase in size after the growth in height has already come to an end. The hat continues to grow even after the stem has matured. Aging of the mushroom body and saturation with toxins occurs within 12-15 days after the start of growth, it is better not to harvest such a crop.
How a mushroom grows in a day. Part 2,
Mushroom picking after the rain. Day One/Mushroom picking
Porcini. Growth monitoring. Development within six days. Boletus Edulis in Siberia Russia
Conclusion
Picking mushrooms after the rain allows you to get beautiful and useful gifts of the forest. You need to know the right time to collect after rainfall. If you check possible mushroom places every day, then the mushroom picker will get the expected result.
There are several possible names for this category of mushrooms: aspen, redhead, red, but in life the name boletus is more common and more familiar to the ear. This type of mushroom belongs to the group of representatives of the leccinums, the general similarity of which lies in the presence of a bright red-orange hue of the cap. Although in nature you can also find boletus with a white fruit surface. The boletus is so called not only because of the place of its growth, but also due to the amazing similarity of color with red-crimson aspen leaves. The foliage of the tree falls with the advent of the autumn season and merges with the mushrooms growing under it due to the absolutely identical tone of the mushroom caps and leaves.
boletus mushroom also called obabk, chelysh, aspen or red-headed. This is an edible mushroom that grows in mixed forests, its mycorrhiza (mycelium) is associated with aspen, very often it is found in aspen forests or near aspens. It has a reddish-orange cap, a stocky leg with dark "scales" and dense flesh that turns blue when cut. All types of boletus are edible and taste similar.
boletus often called the red mushroom. Young boletus with reddish caps are very noticeable in the forest, but the color may vary depending on the forest, species or age of the fungus. In mature boletus, the hat turns gray and turns brown, becomes not so bright and approaches in color the hats of boletus. The boletus has a rather high leg (up to 15 cm) with characteristic dark gray “scales”. On the cut, the fungus always turns blue and even blackens - this is the main distinguishing feature. The change in color does not affect the taste - the boletus is very tasty and rightfully takes second place after the taste properties.
There are three main types of boletus: yellow-brown, white and red.
How long and when does the mushroom grow
The question of when it is worth going on a "silent hunt" does not require complex answers. Aspens grow from the soil in layers, like most other names of mushrooms. The first layer is the so-called spikelets, which indicates their collection during the harvest of winter crops. The best time for spikelets is the beginning of June, but their harvest is not particularly impressive.
The peak of forest fruit yield is in mid-summer - July. Do not forget that the red-headed mushroom is also an autumn mushroom, since it grows with slight pauses on suitable soil areas until the first frosts of October. How much does the boletus grow? Surprisingly short: the daily weight gain of each fruit is about 20 g, and the full life cycle of one mushroom is about eleven days. Likes weather with an average temperature of +18°C.
The only factor that significantly impedes the growth and development of fungi is if sharp jumps and changes in the regime are observed at a temperature during the day. Such conditions are extremely unfavorable for fruits, since redheads are sensitive to them.
yellow-brown boletus
It grows in mixed deciduous forests: spruce-birch, birch-aspen. Grows in groups or singly. Often grows under broad fern leaves. Appears in the first half of June and stops growing with the first frosts. The cap is convex, cushion-shaped, with a skin hanging down at the edges (in mature mushrooms). The color of the cap is brownish-yellow or orange. The tubular layer is whitish. The leg is massive, high, has a thickening from below. On the leg there are "scales" of dark gray color. The pulp is dense, white at first, but then the cut turns pink and quickly turns blue and even blackens. When processed, the mushrooms darken, when dried, they become almost black.
white boletus
Found in damp pine or spruce-pine forests. In hot dry summers it appears in aspen forests. The cap can reach 25 cm in diameter, at first hemispherical, then convex and cushion-shaped. The color of young mushrooms is white, then gray and in mature ones dirty gray with a brownish tinge. The leg is high, thickened from below with white or brown "scales". At the base of the leg may be blue-green in color. At a break, the mushroom quickly turns blue and becomes dark purple, and then black.
red boletus
Often found in young growth, in deciduous forests, especially abundant in aspen shoots. In hot or dry summers, it can grow in mature aspen. In the tundra grows near shrub birches. Red boletus grows in groups. Often, whole placers of mushrooms can be found in clearings or abandoned forest paths. (reklama) The cap of the red boletus can reach 25 and even 30 cm in diameter, spherical in young and cushion-shaped in mature mushrooms, brick-red or dark red in color. The tubular layer is white at first, then off-white, gray and, in mature mushrooms, gray-brown. The leg is high, with a thickening at the bottom. The flesh on the cut quickly turns blue and becomes purple.
Attention! The boletus has a poisonous "twin" - a false boletus, in which the spongy layer (under the hat) is pink, red or even red-brown, which does not happen in real boletus. On the leg of the false boletus there is a yellow or red mesh.
True boletus is quite easy to harvest, easy to recognize and easy to process, boletus mushrooms should be processed as soon as possible after harvest.
The boletus deteriorates very quickly and begins to rot already in the basket, especially in the lower layers. Spoiled mushrooms or their parts can cause malaise or even poisoning. Do not be lazy - cook boletus immediately after harvest! Feel free to cut out the rotten parts, discard spoiled or wormy mushrooms. It is not recommended to take too old mushrooms, especially with damage. During the time spent in the basket, the old damaged boletus has time to deteriorate, and even if you start cooking mushrooms immediately after returning from the forest, such a mushroom can already cause intestinal upset. Do not be greedy, leave overgrown mushrooms in the forest.
With boletus, you can cook any dish, this mushroom is very supple, goes very well with many foods. And you also need to learn the main rule of any interactions with mushrooms - fresh and only fresh! You can’t store mushrooms, they deteriorate even in the refrigerator, and even young handsome men will rot in a couple of days in an almost new plastic bag. Actions are always the same: collected, cleaned, prepared.
To wash or not to wash the boletus after harvest? A very controversial issue. If you cook or prepare for pickling or pickling, you must wash it, if you plan to fry and don’t like it when a mass of liquid is melted from the mushrooms into the pan, in which delicious mushrooms slowly darken and lose their taste - you can not wash, but you will have to clean. With a brush, scrapers, a knife, cutting off damage, pits and dubious places. For drying, the best mushrooms should be selected, the youngest, of course, without worms, in no case should they be washed, but only cleaned (carefully, trying not to damage anything) and then they can be dried whole, strung on a thread or spread out on a baking sheet with hay in oven (but this is a separate article on drying). Mushrooms dry better on a thread, retain their taste and aroma (inside) longer, and look more charismatic.
How boletus is cooked
Everything is simple here: you need to wash or clean it, throw it into boiling water, let it boil and transfer it to another container with boiled water. There and cook until done. Everyone determines the degree of readiness for himself: for someone, even 10 minutes is already a lot, and someone doubts even after an hour and a half - turn it off or another half an hour? If you doubt the raw materials - and an hour and a half will not save you from paranoia, but if the preliminary sorting and processing was done efficiently, then 15-20 minutes is enough.
How to fry boletus
There are two ways: wash the mushrooms, chop, boil and dump everything into the pan, watching how the dark mess gurgles for an hour and a half, boils down to a state where it is no longer scary to eat, or just peel, cut and fry in oil for 5-7 minutes in a well heated skillet. For the second method, you need to select mushrooms very carefully: only fresh, only varieties known to you. Let's say white, boletus, chanterelles and aspen mushrooms. Take the best mushrooms, clean (but don’t wash them!) With a brush, cut off dirty or rough and damaged parts, throw away the wormy ones, don’t even try to clean the old ones - just boil them or put them in a bucket. Cut fresh, good, young mushrooms into your favorite size, but do not grind them - they will fry three times! Do not spare oil and fry in a proven and heated frying pan with a thick bottom. Fried boletus is very fond of onions - add it if you like it too.
How boletus is dried
Clear the mushrooms from twigs, grass and earth. Use a brush and a handy knife. Don't wash! Mushrooms take on water very quickly, and washed mushrooms can no longer be dried - they simply rot before our eyes. Dry small ones whole, cut large ones, but not finely. Drying is best on a thread or in the oven. In the oven, you should set the temperature to 50-60 degrees - this is the minimum available mode and the door ajar. Some oven models will require you to open the door completely due to the inability to lower the temperature. Dry the mushrooms on a baking sheet lined with parchment. Put it on the top shelf.