✅ Do mushrooms grow after frosts in October

What mushrooms can be picked the longest in the fall, before frost?

Since ancient times, mushrooms have fed people until the deepest winter.
Of course, winter comes differently in different parts of the world. Therefore, in some places mushrooms are picked as early as November (in the forests of the Krasnodar Territory, for example), and in some places the mushroom season ends at the beginning of October. But there are still mushrooms to which information has been assigned as late gifts of nature.

From my experience I will say that we collected honey mushrooms, boletuses and milk mushrooms the very last, after the first light snow after the Intercession. This is an indescribable pleasure!

By this time the forest had already thinned out, it was somehow spacious. And stumps with honey mushrooms simply decorated clearings and clearings.

Milk mushrooms, while still young, prefer to hide under fallen leaves even in late autumn.

It is this that protects them from the first frosts. But you can still find them. And if in your area the temperature in the autumn months is between eight and ten degrees above zero, then you can go into the forest for a “quiet hunt”.

In addition to these mushrooms, throughout October you can find boletuses, greenfinches, bitter mushrooms, rows of mushrooms, boletus mushrooms, porcini mushrooms and even boletus mushrooms (at the beginning of October).

By the way, fly agarics are also found in warm autumn even in November.

From late edible mushrooms you can collect milk mushrooms, honey mushrooms, rows, you can find porcini mushrooms and saffron milk caps if the weather is good. These mushrooms can be collected before the first frost, but after that they are not recommended, since the mushrooms lose their taste (except for honey mushrooms).

But there are also “winter” mushrooms that can be collected all winter. Some mushroom pickers like it even better, because in a snow-covered bare forest such mushrooms are immediately visible. They grow on trees - on the trunks of growing trees or on fallen trees.

Such “winter” mushrooms include winter mushrooms (winter mushroom, winter moth - they were given this name because of their bright yellow-orange color), late oyster mushrooms (shell mushrooms or oyster mushrooms).

Before the onset of November frosts, boletuses, boletuses, boletus mushrooms, russula, saffron milk caps and boletus mushrooms stay the longest in the autumn forest. With the first frost, these mushrooms freeze and lose their taste.

At the very beginning of winter, you can find autumn and row , but they can only be collected until the thaw. Under no circumstances should you take mushrooms after thawing, as they contain poison.

But in the winter forest you can collect honey mushrooms , which are called winter mushrooms , but they also have other popular names:

Winter mushrooms appear along with the first frosts, and they grow on old trees and stumps. The cold does not harm them at all: in the cold they freeze and become glassy, and when it thaws they begin to grow again. Winter mushrooms are not subject to spoilage and always remain fresh.

For the longest time, personally, we can collect honey mushrooms. They can grow before frost and even after it. But by this time they have all been picked. It can also take a long time to collect porcini mushrooms. And besides them, Polish white, aspen and boletus.

Literally from under the first snow you can collect milk mushrooms. Imagine: the young ones hide under a layer of foliage and nothing is done to them. True, it’s not very wet to collect them in fallen leaves, but when you find them, all the inconvenience is gone and there’s a sea of happiness. Usually it’s worth going into the forest this late only to visit familiar places.

This is especially true for honey mushrooms, which are also found in late autumn, and if you’re lucky, you can find a white one. This is me about mushrooms growing in Siberia. But near St. Petersburg I had the opportunity to collect Polish mushrooms in late autumn, I even have a photo, but for some reason it doesn’t load. I'll take it from the Internet

As a child, I went to the Urals and there I was treated to saffron milk caps collected in NOVEMBER. It was a warm autumn and it only got colder at the end of October.

But the mushrooms growing in Karelia made the greatest impression on me. This is exactly what it looks like. Mushroom paradise.

It is not recommended to collect mushrooms grown after frost, but this does not apply to honey mushrooms.

Why does the inside of saffron milk caps turn green after the last frost?

Sometimes after the last frost the inside of saffron milk caps turns green, why does this happen? Could this affect further cooking? Usually, novice mushroom pickers are scared by the greenish tint on the cut of a mushroom, but for saffron milk caps this is a common occurrence. They are very delicate, so even with the slightest touch on the plates the color turns green.

If the cold lasts for several days, then even under a layer of foliage the saffron milk caps begin to lose their natural color and even acquire a greenish tint. However, some are not afraid to pick these mushrooms. By adding garlic, as well as other spices and seasonings when preparing a dish, you can make up for the missing taste of wild mushrooms.

Read also Photo terrace of a private house is open

Although saffron milk caps are harvested both in summer and autumn, they still have a reputation as late mushrooms. Autumn saffron milk caps are stronger and much tastier than those collected in the summer.

What mushrooms grow in October

The mushroom season begins in mid-spring and continues until the first autumn frosts. The growth rate depends on air humidity. The largest number of mushrooms are collected in May, August and September.

In October there are already cold rains and the first frosts begin. Such weather is not conducive to mushroom growth. In October the following varieties are still found:

oyster mushrooms;
honey mushrooms;
white;
boletus;
raincoats;
green flywheel;
pink wave;
black breast;
spruce and pine saffron milk caps;
winter;
Russula;
greenfinches.

October harvests are well suited for pickling. To freeze and prepare fresh dishes, mushroom pickers go hunting in June-July.

The fruiting body of the mushroom grows by 1.5-2.5 cm per day. Honey mushrooms grow in 10 days, boletus and boletus in 2 weeks. After the spores ripen, rotting processes begin in the fruiting body, so it is important to have time to collect young fungi.

Useful tips: how to freeze and dry mushrooms

Saturday, September 07, 2013 20:22 + to quote book

Salted mushrooms are just great, but you can’t make soup from them or bake a pie. For this you need dried or frozen mushrooms

General recommendations

Drying and freezing mushrooms should be fresh, just picked. The best thing is to pick mushrooms yourself, rather than buy them at the market or, worse, along the road. You don’t know when and where they were collected, how they were stored. And mushrooms instantly absorb all harmful substances if they grow or just lie close to cars.

Before processing, you need to sort out the mushrooms and check again to see if your “prey” contains any poisonous or inedible mushrooms. All stale, heavily worm-eaten, bruised mushrooms should be set aside. Some of them, by the way, can be used for pickling, but some will have to be thrown away. But for drying and freezing, mushrooms must be selected.

What does fresh mean? Boletuses and boletuses will live in the refrigerator after harvesting for a maximum of a day, and only if you picked them young and strong. Boletus boletus is best processed on the day of collection. Chanterelles will be able to “last” in the refrigerator for a couple of days.

All mushrooms must be cleaned of twigs and dirt, and the soil on the stem must be carefully trimmed. To dry and freeze fresh mushrooms, it is better not to wash them. They absorb water very well, therefore, they will not dry well and may become moldy, and when frozen, the water will turn into ice.

How to freeze mushrooms

Method 1. Raw

Porcini mushrooms, boletus mushrooms, boletus mushrooms and all mushrooms that have a sponge under the cap are best frozen fresh. This way they will retain freshness and elasticity. When cooked, these mushrooms will become watery and will lose much flavor after defrosting. In the same way you can freeze honey mushrooms and chanterelles.

To save space in the freezer, mushrooms should be chopped; the smallest ones are best left whole; in winter they can decorate your dishes.

Spread the mushrooms in a thin layer on a tray or the bottom of the freezer, which is turned on to maximum so that the mushrooms freeze very quickly. After 12 hours, the mushrooms can be poured into a bag and the freezer can be returned to normal mode.

Method 2. Boiled

Before freezing, mushrooms must be boiled in accordance with the cooking recommendations for each type. For example, honey mushrooms need to be cooked for at least half an hour, otherwise they can cause upset in the body. After cooking, place the mushrooms in a colander and let drain. A long time - half an hour, or even an hour. You can squeeze the mushrooms a little more with your hands to remove excess moisture.

Then put the mushrooms in a tight bag or container for freezing and put them in the freezer.

Important!

Mushrooms should not be re-frozen - you will end up with a tasteless, watery mess.

It is best to defrost mushrooms slowly - simply transfer them to the refrigerator and leave them overnight. If they don’t defrost, then you can defrost them at room temperature.

Advice:

If you are afraid that great whites and boletuses will turn out watery, cut off the sponge after freezing.

How to dry mushrooms

Usually white ones are dried, but boletuses are also excellent dried, and sometimes boletus and chanterelles are also dried.

Mushrooms for drying need to be coarsely chopped: they will dry out 3-4 times. Small mushrooms can be dried whole. If the mushroom is medium, then simply separate the cap and stem.

Method 1. Under the sun

If the balcony faces the sunny side and it’s hot outside, then you can simply dry the mushrooms in the sun. String them on threads and hang them in the sun. The main thing is that they are blown by the wind. They will dry in three to four days, but if the weather turns bad, you can dry them in the oven.

Method 2. In the oven

You need to place the mushrooms on a baking sheet in one layer, open the oven door slightly to allow air access, you can turn on the convection mode. Set the oven to 70-80 degrees and dry for several hours. You can do it in several steps, but do not close the oven door.

Method 3. In the oven

If there is a stove at the dacha, then it is most convenient to dry it in it. Moreover, in the fall it has to be heated often. Drying one batch will require several fireboxes: first, the mushrooms will need to be placed in an oven that has already cooled down; the temperature in the oven should be about 50 degrees. And leave for 3-4 hours - the mushrooms will dry out, they will become soft, but they will no longer release juice. In the next firebox, the mushrooms need to be dried at a temperature of 70-80 degrees. When they become dry and brittle, they are ready.

Attention!

Do not put mushrooms in the oven during or immediately after heating, otherwise everything will burn.

It is best to store dry mushrooms in a dry place in a glass or ceramic jar. You can grind some of the mushrooms in a coffee grinder; they will be useful for sauces and flavoring of dishes, and will take up much less space.

Before cooking, mushrooms should be washed well and soaked in hot water for 2 hours. After soaking, the water must be changed and boiled in new water.

If the balcony faces the sunny side and it’s hot outside, then you can simply dry the mushrooms in the sun. String them on threads and hang them in the sun. The main thing is that they are blown by the wind. They will dry in three to four days, but if the weather turns bad, you can dry them in the oven.

Where to pick mushrooms in October

The duration of the 2021 mushroom season depends on the weather. Harvests will be in the following regions:

Samara region: here you can collect a lot of winter mushrooms;
Crimea: representatives of all late species are common;
Krasnodar region: the richest region;
Rostov region: you can “hunt” for chanterelles, boletus and champignons;
Volgograd region: oyster mushrooms, puffballs, boletus are waiting for you.

In the Leningrad and Moscow regions, due to the cool climate, the number of mushrooms decreases by October. It is recommended to look for mushroom families under stumps and trees. In the Leningrad region, favorable conditions for the growth of “forest meat” are also created due to the large number of swamps.

The Sverdlovsk region experiences rich seasons. Then boletus grows abundantly in the forest. But mushrooms in this area are quickly damaged by worms.

Recommendations

Carefully study the description of edible mushrooms

Droughts, which often occur in the summer in the middle zone, lead to the fact that fungal cells actively accumulate large amounts of toxins from the environment. Harvesting in such conditions is prohibited, because the risk of poisoning increases significantly.

When going hunting in the Crimea, the forests of the Kuban and Rostov region, you should be wary of vipers. In October they are already preparing for hibernation, but some representatives remain active and can attack. After a snake bite, the victim definitely requires medical attention.

Irina Selyutina (Biologist):

Very often, mushroom pickers and others confuse vipers with snakes. How to distinguish a poisonous snake from a snake or snake? To do this, you need to remember the main signs of the “appearance” of a viper:

the pattern on the back is usually in the form of a zigzag (zipper);
the tail is short and sharply tapering;
triangular head;
There are small scutes on the top of the head;
The pupil of the eye is vertical.

The ability to immediately identify these main distinctive features will come with experience, however, even if you don’t need it in life, it’s all the same: forewarned is forearmed.

If it so happens that someone in your company was bitten by a viper, you need to sequentially:

remove the poison from the wound (suck it out) in the first 10 minutes after the bite, until swelling appears (if this occurs, stop removing the poison). The person removing the poison from the wound needs to rinse his mouth with water;
treat the bite site with an antiseptic (iodine, brilliant green, alcohol);
apply a tight bandage;
fix the limb in one position (motionless);
give plenty of fluids and antihistamines (for example, tavegil, suprastin, diphenhydramine);
transport to the nearest medical facility.

When bitten by a viper, it is strictly prohibited:

drink alcohol;
cauterize the affected area;
cut the wound or inject potassium permanganate into it;
apply a tourniquet to the bite site.

The rainy end of September creates favorable conditions for the growth of poisonous mushrooms in October. To avoid poisoning, it is recommended to carefully study the descriptions of edible varieties that grow in a particular area and carefully examine each mushroom.

If there are a lot of fly agarics growing in a mushroom meadow in the summer, this is a sign of the ecological cleanliness of the area. Experienced mushroom pickers miss clearings and edges with an abundance of russula, because... the soil in the area is contaminated.

The quality of fungi on the edge of the forest is the same as in the deep thickets. You should not wander deep into unfamiliar forests so as not to lose your way.

Mushroom poisoning

In October, old mushrooms that have survived the frost pose a danger. In swampy areas, cobwebs also grow at this time, most of which are toxic.

Experts recommend consuming only young specimens for food. Their caps are not yet fully opened, and the spores are not ripe. When the spores are ripe and spill out, the product loses its nutritional value; it is better to leave it in the forest as biological material for next year’s harvest. A curved cap indicates that all the spores have spilled out, and the fruiting body is undergoing destruction processes during which toxic compounds are formed in the body of the fungus.

Main symptoms of poisoning:

headache;
nausea, vomiting;
frequent loose stools;
in severe cases, hallucinations, loss of orientation and consciousness.

The poisoned person must immediately rinse his stomach. A person should drink 1.5 liters (or more) of pure water or a pink solution of potassium permanganate and induce vomiting. Then you should seek medical help. The incidence of poisoning increases during the peak mushroom season, one of which occurs in October.

What temperature is needed for mushrooms to grow in the forest in autumn (+37 photos)

Fungi, like all living organisms, require certain conditions for their growth and development. The most important criteria are humidity and air temperature. Lighting is less important for these organisms.

However, these figures are not strict, since each type has its own limits. Knowing the growth temperature of mushrooms is necessary not only for those who grow them, but also for those who like to collect them in the forest. This information will allow you to choose the optimal day when you can harvest the maximum harvest.

The most suitable time for collecting mushrooms is the period that lasts from the beginning of spring and ends with the arrival of frost. Therefore, if there have not been the first frosts yet, then in winter you can go on a “quiet hunt”.

When to collect boletus mushrooms in the fall

Boletus mushrooms, especially young and strong ones, are in no way inferior to white ones - even boiled, dried, or fried. And if they go in layers, then you can collect more than one bucket of them in a relatively small forest.

According to popular belief, the first boletuses appear when the mountain ash blooms, and then they do not leave forest glades and birch groves all summer. Unless, of course, the summer was too hot and dry. But the summer boletus has one drawback - the worm really loves this tasty mushroom. So the mushroom picker has to reluctantly throw away one mushroom after another.

In autumn, boletus flowers are clean and strong. And besides, their special appearance appears - with a thick stem and a dark cap, the taste is practically no different from the white one. Finding it, however, is not easy in the fallen leaves. But if you come across one, then you can find a dozen more around it.

At what temperature do mushrooms grow in autumn (boletus mushrooms)? Their temperature regime is almost the same as that of whites. For boletus, 10–12 degrees Celsius is quite enough, only these mushrooms love wetter weather, not prolonged rains, but thick autumn fogs. And if the autumn is dry, then boletus mushrooms should be looked for in damp places, in lowlands and even in a swamp.

A good mushroom picker knows at what temperature mushrooms grow. In the fall, in the forest, he will quickly fill a basket, or even take out a bag - don’t leave boletus and boletus, aspen and boletus, milk mushrooms and capillaries under the fir trees and birches! And if honey mushrooms attack, there may not be enough packages.

Temperature required for mushroom growth in autumn

This time of year marks the peak of the mushroom season. In autumn you can find almost all summer species, but new ones also grow - exclusively autumn fungal representatives. The very first to stop growing are porcini and oak mushrooms - as soon as the temperature drops below 15 degrees, the development of these species stops. Then in the forest the number of moths, russula, flywheels and scales gradually decreases. These species stop growing when the atmospheric temperature drops to 10 degrees.

The most common species found in the forest at this time of year is the autumn honey fungus.

They prefer dampness and old wood as a growing environment, so you need to look for them in ravines and on stumps. The most favorite plants of the autumn honey mushroom are poplar and mulberry.

Greenfinch has greater resistance to cold.

It can grow at a temperature of 5 degrees Celsius. People also call it the harbinger of winter: as soon as the greenfinch appears in the forest, it means that frost will hit in two weeks. Greenfinch prefers pine forests with sandy soil. Grows in well-lit clearings and paths. It practically does not grow alone, so you can collect almost a full basket from one plot.

Another representative of the autumn forest is the row.

For optimal growth, tricholomas require coniferous forest and soil with a high sand content. It does not withstand the cold as well as greenfinch, so it can only be found until the end of October.

Methods for freezing porcini mushrooms

You can freeze raw porcini mushrooms

Clean mushrooms should be sorted by size. Small porcini mushrooms can be frozen whole, and large ones can be cut into slices or cubes.

From whole small mushrooms you can prepare a dish for the holiday table, and from chopped legs and caps you can cook soup or make goulash.

Prepared mushrooms are placed in containers or bags for freezing. If the mushrooms were previously rinsed with water, then in order to avoid freezing among themselves, the mushrooms can be laid out on a flat surface and frozen. After 12 hours, frozen boletus mushrooms can be transferred to bags.

See video from Lubov Kriuk - White mushroom. Boletus edulis. Great ways to prepare for freezing porcini mushrooms

Boiled porcini mushrooms for the winter

Boiled mushrooms take up much less space in the freezer, which allows people with small freezers to use this method. At the same time, mushrooms with cut wormholes, that is, those that have lost their presentation, can be frozen.

Before freezing, the mushrooms are cut into cubes and then immersed in boiling water for 5 minutes, no more. Then they are transferred to a colander to get rid of excess liquid. Completely cooled boletus mushrooms are packaged in bags or containers.

Boiled frozen mushrooms are used to make soups and gravy.

The water in which porcini mushrooms were boiled can also be used. It is boiled until reduced in volume and slightly thickened, and then frozen in ice cube trays.

See the video from the channel “Tasty and Nourishing” - Freezing mushrooms for the winter

How to fry porcini mushrooms for the winter

Clean mushrooms are cut into slices or cubes and placed on a hot frying pan. After some time, liquid will begin to release from the boletus mushrooms. After the moisture has almost evaporated, which will take about 20 minutes, add vegetable oil to the mushrooms. Fry sliced mushrooms until light golden brown.

Place the finished mushrooms in a colander to allow excess fat to drain. The cooled porcini mushrooms are put into portioned bags, one at a time, and put in the freezer for storage.

These mushrooms are completely ready to eat. You can simply add them to fried potatoes and heat them through.

See video from Dmitry Yakov - Frying porcini mushrooms correctly

Favorable temperature conditions in spring

As soon as the snow melts and the air temperature rises to 5–10 degrees Celsius, morels can be found in the forest.

Very often they are found right in melt puddles. Another favorite place for their growth is the space near deciduous trees.

Along with the morels, lines appear.

The common species prefers to grow under coniferous trees. However, giant stitch is found mainly in mixed and deciduous plantings. When harvesting the mushrooms listed above, be careful, as they are conditionally edible. They can be consumed only after preliminary heat treatment.

Another type of mushroom that can be found in the spring forest is the puffball. But it appears later than strings and morels, when the ambient temperature remains stably above 15 degrees Celsius.

In addition to heat, this mushroom requires excess moisture to grow. Therefore, it is mainly found in May after rain. Widely distributed in coniferous and mixed forests. When harvesting puffballs, you need to pay attention only to young mushrooms. They represent the greatest nutritional value, because, unlike old mushrooms, they have soft flesh.

In the spring, mushroom pickers often find orange petitsa in the forest.

Apart from its attractive color, this mushroom does not stand out in any way. It has no mushroom smell or taste. It is mainly used as a bright element in dried bundles.

Late autumn edible mushrooms

Many mushroom pickers are interested in the question of whether mushrooms grow after frost and where to look for them when the temperature drops below zero. There are several types of mushrooms that continue to grow with the onset of cold weather, these include:

Oyster mushroom is an inconspicuous gray-brown fungus that inexperienced mushroom pickers often mistake for toadstool. Oyster mushroom feels great at sub-zero temperatures and stops growing only with the onset of severe December cold. The main nutrient for oyster mushrooms is cellulose, so it can often be found on rotten stumps and rotten trees. Like honey mushrooms, oyster mushrooms grow in large, united families. From a culinary point of view, it has proven itself well in fried and pickled form.

Greenfinch is a typical representative of late autumn mushrooms. It received this name for the green color of its body. The main places where greenfinch grows are mixed forests. Most often it grows in groups, although sometimes single specimens are found. It stops active growth only when the forest ground is covered with a dense layer of snow.

Violet row is a medium-sized mushroom that grows in both deciduous and mixed forests. It differs from other mushrooms in the bright purple color of its cap, which becomes lighter as it grows. Eating violet rowan in its raw form can be extremely dangerous for humans, since it contains toxic substances. However, after heat treatment, hazardous substances are neutralized , and the row can be eaten without fear.

Winter honey fungus - just like summer and autumn honey mushrooms, grows on old stumps and rotten trees. The main differences between winter honey fungus and its counterparts growing in warmer seasons are:

smaller size;
velvety leg with no ring;
darker color.

There have been cases where honey mushrooms continued to bear fruit in January and February, during winter thaws.

The main problem for inexperienced mushroom pickers is that when collecting honey mushrooms, you can often encounter false mushrooms, which look very similar to real ones, but are completely inedible. Therefore, every mushroom picker should certainly know how edible honey mushrooms differ from false ones.

The difference between false honey mushrooms and real ones

The fact is that false honey mushrooms, just like real ones, grow in large families on trees in damp places, so it is quite possible that you collect edible mushrooms from one tree, and their poisonous counterparts grow on the next one. It follows from this that you should never rush to collect mushrooms in a basket, you must carefully examine each individual growing group, and only after you are convinced of the authenticity of the mushrooms, you can start collecting them.

There are a number of signs by which false honey mushrooms can be recognized:

In edible specimens the cap is rough and covered with dark dots, while in false specimens it is absolutely smooth.
Genuine representatives have a white film under their hats; doubles do not have it.
Unlike real honey mushrooms, the aroma of inedible species is extremely unpleasant.
The color of the cap of poisonous individuals has brighter tones.
The plates of inedible mushrooms are green or yellow, while those of edible mushrooms are beige.

Knowing these differences will help you always collect only edible honey mushrooms and protect you and your loved ones from poisoning.

A quiet hunt in the autumn forest lifts your spirits and improves your health, and delicious dishes made from autumn mushrooms will be an excellent addition to your good mood.

Required temperature in summer

Summer is a favorable time of year for fungal growth, but extreme heat is detrimental to these organisms. When the atmospheric temperature rises above 35 degrees, the activity of the mycelium is inhibited. Therefore, if it has been unbearably hot all week without a single rain, then there is no point in going on a “quiet hunt” - there will be nothing to collect. The optimal combination for mushroom growth is recent rain and temperatures around 20 degrees.

Under favorable conditions, boletuses are among the first to appear.

They grow mainly in deciduous and mixed green spaces. They love shade very much, so you need to look for them in thickets and moss.

Then the boletus begins to grow actively.

Different types of butterfly prefer different conditions, some require coniferous forests, and some are suitable for deciduous forests. Therefore, they can be found everywhere, mainly in well-lit clearings.

In mid-summer, a large number of porcini mushrooms appear in the forest.

Porcini

This species prefers to grow in pine and birch forests in open areas well lit by the sun. They rarely grow alone, so if you find one, then most likely there are at least a couple more porcini mushrooms nearby.

Even in the summer you can find wavefish.

Most often they grow in birch forests, but they can also be found in mixed forests. Experienced mushroom pickers recommend collecting only young fruits, as they have a dense cap and tolerate transportation well.

Dubovik is also mainly harvested in the summer. The peak of its growth is observed at the beginning and end of summer, since this mushroom does not tolerate extreme heat. Most often it is collected near oak or linden, so it is necessary to “hunt” for it in deciduous forests.

Silent hunting in September

Without exaggeration, September can be called the most mushroom month of the year. In September it is still quite warm, so summer types of mushrooms continue to grow actively:

white;
boletus;
boletus;
boletus and others.

Read also: Pickling herring pieces at home recipes

But at the same time, the first mushrooms, characteristic only for the autumn season, begin to appear:

In autumn, as in summer, the mushroom picker’s most desired trophy is the porcini mushroom. Boletus is very versatile in culinary terms; it can be:

Boletus can be perfectly stored frozen for several months. The amount of protein contained in the porcini mushroom is comparable to the amount of protein contained in meat. It is most often possible to find boletus in mixed forests.

As for boletus, just like in August, September boletus continues to delight mushroom pickers with its abundance. Butterfly is a small yellow mushroom that grows mainly in pine forests and forest edges. Gourmets especially appreciate them when salted.

Boletus is a noble mushroom , comparable in its taste and nutritional properties to boletus. It is distinguished by a bright red hat, thanks to which it is clearly visible against the background of forest grass. Depending on the species, it can grow in both coniferous and deciduous forests. Without exaggeration, soup made from boletus can be called an amazingly tasty dish.

Boletus is more often found in birch groves in summer. In September, mushroom hunting lovers greatly appreciate the boletus mushrooms growing in the swamps. They have a dark brown, sometimes completely black cap, for which they received the name “blackheads”. This type of boletus is characterized by its small size, dense structure and is almost never wormy.

In autumn, the average daily temperature is significantly lower than in summer, due to which wormy mushrooms are found much less frequently.

To what temperature can mushrooms grow during the first frost?

Very few types of mushrooms can withstand the cold. Therefore, for most lovers of “silent hunting”, the mushroom season ends with the arrival of November. But this is not entirely reliable. Since there are species that grow exclusively after the first frost.

A striking representative of frost-loving mushrooms is the winter honey fungus.

It grows mainly in deciduous forests on trees. In addition to their bright appearance, they have excellent taste, so hunting for them makes sense. The mycelium does not grow directly in sub-zero temperatures, but frost only slows down its growth and does not stop it. Therefore, when it gets a little warmer, the winter honey fungus thaws and continues to grow.

Another mushroom that can be found in winter is the winter oyster mushroom.

It likes to grow on dried aspen and birch trees. It is extremely rare in other species.

Why do saffron milk caps taste bitter after frost and what to do?

However, it is better to freeze saffron milk caps yourself at home, rather than leaving this process to nature. The procedure for quick freezing in the freezer does not spoil the taste of the fruiting bodies at all and does not affect their quality. Therefore, the best way to preserve fresh and tasty mushrooms is to simply freeze them.

For freezing, you can use not only raw mushrooms, but also heat-treated ones. Some housewives note that saffron milk caps taste bitter after freezing, why? A possible reason could be improper primary processing, during which some contamination remained in the mushrooms.

Another reason may be incorrect selection: old specimens of saffron milk caps were taken for freezing. Overgrown mushrooms accumulate harmful toxins, which can cause bitterness.

The next reason for bitterness in frozen mushrooms is the area where they grow. Pine and spruce forests have a particular advantage for these fruiting bodies. These tree species, forming mycorrhiza with saffron milk caps, imbue them with a resinous and bitter taste.

Various factors influence whether saffron milk caps turn bitter after freezing. It is better to boil these fruits in salted water for 10 minutes before freezing, or blanch them for 3-5 minutes.

But what if the mushrooms were frozen fresh, and after defrosting they taste bitter? Then they need to be boiled in salted water with the addition of two pinches of citric acid. Then proceed to further cooking processes: marinating, salting or frying.

After frost, mushrooms can be collected, but when cooking they should be very well thermally treated. First of all, you should boil them well and then fry them.

But, this is only in the case when there have been slight frosts, but if the ground is frozen, it is no longer recommended to eat such mushrooms, since the quality of these mushrooms is no longer so good. I think it's still not worth the risk.

There are some types of mushrooms that can be collected after frost, for example, honey mushrooms, late oyster mushrooms, and winter boletuses.

You can collect mushrooms after frost, especially since when the temperature drops, some species, for example, honey mushrooms, begin to grow. Frosts are just different. If it was -3 or -5 at night and warm during the day +13 - +15, this is the most mushroom weather. Mushrooms are not afraid of such frosts, they do not freeze, the temperature is good for further growth, and, most importantly, there are no worms in the mushrooms anymore. This is my favorite time: September, early October.

And if we are talking about lower temperatures, when the mushroom freezes through and then thaws in your basket, there is no need to collect such mushrooms, they lose both their appearance and their beneficial properties.

I have not found reliable information that some kind of poison is formed there. Apparently the point is precisely the loss of nutrients and beneficial substances, which, by the way, are characteristic only of mushrooms. Since all other products retain all their nutritional properties, including vitamins, when frozen.

Autumn is a great time for walking in the forest. The absence of intrusive insects that greatly annoy people in the summer months, the natural riot of colors, and fresh air make staying in the autumn forest especially pleasant. But the autumn forest can surprise you not only with clean air and bright colors; this is the best time for a quiet hunt for a wide variety of mushrooms. So what mushrooms can you pick in the fall?

What mushrooms can be collected before frost

By November, in the middle zone, the mushroom season is virtually over. However, in the last autumn month, some edible fruits can still be found in forests and plantings. The main thing is to know which of the forest’s gifts can still grow during this period and where to look for it. Such mushrooms are not very afraid of frost and, if there has not yet been a big drop in temperature, they grow actively - you can collect a large number of them.

Conditions for the growth of porcini mushrooms

No matter how full the mushroom picker’s basket is, his luck is judged primarily by the number of porcini mushrooms.

White, or, as it is also called, boletus, is a cunning and finicky mushroom. Sometimes you have to go around half the forest to attack a mushroom place. But if the conditions are suitable, then even in a small patch you can collect more than a dozen strong boletus.

At what temperature do porcini mushrooms grow in the fall? Firstly, we note that for white it is not so much the condition of the air that is important as the condition of the soil. The optimal soil temperature for it is 15–16 degrees Celsius.

But as for the air, the conditions for the growth of porcini mushrooms in summer and autumn are different. In summer, boletus mushrooms do not like excessive dampness and prolonged rains and prefer a temperature of +18. +20 o C. That is why they hide in the moss and under the thick paws of spruce trees, where it is not very hot.

But already in the second half of September the weather in central Russia is rarely warm. At what temperature do mushrooms grow in autumn? Starting from September, the optimal regime for the growth of porcini mushrooms will be 10–15 degrees Celsius. Moreover, night frosts do not bother them at all. The main thing is that the air and soil warm up during the day.

At what temperature do mushrooms grow?

For the vast majority of varieties, the air temperature with high humidity should be no more than +25˚ C. It is better when the thermometer mark corresponds to +18...+22˚ C, then the mushrooms begin to develop more actively. In November, when the temperature has dropped significantly, it is already extremely difficult to discover the most famous and popular forest varieties among amateurs and experienced mushroom pickers:

Autumn must be warm and rainy for these species to continue to grow. The most active development of the fruiting body occurs at +6...+10˚ C, and in November the temperature is already lower. Few varieties can grow at thermometer readings of about 0˚ C. But there are such mushrooms, and among them there are quite a few edible ones, which have a pleasant taste, aroma and are actively used in cooking. Some of these mushrooms are even classified as delicacies.

Air temperatures above +28…+30˚ C inhibit the development of fungi. In order for them to begin to grow again, the mycelium must be saturated with nutrients, the weather must be rainy, and the thermometer mark must drop significantly.