Pipes

A purple mushroom grows on Sakhalin. Silent hunting on Sakhalin: what mushrooms, where and when are they harvested on the island

Oriental gourmets buy individual specimens of these mushrooms for several hundred dollars.

Sakhalin.
The only place in Russia where you can find a rare species of medicinal mushrooms is
matsutake, which are valued by oriental gourmets along with truffles,
located on Sakhalin. Not every islander can treat himself to them,
because they are found in small numbers in rare places
islands. Indigenous South Sakhalin Irina Kaminskaya agreed to tell
IA SakhalinMedia about these mushrooms with one condition - the place where matsutake is collected
readers will remain a mystery.

— Irina Vasilievna, why are people so little aware of matsutaka?

- In Korea, China, Japan, he is well known and appreciated on a par with
truffles. In Japan, this type of mushroom grows in centuries-old groves of red
pines. Its mycelium forms a symbiosis with its roots. That's why they were called
matsutake is a pine mushroom. The fruit body of a young fungus is almost completely
is in the ground, only the hat is visible. Therefore, when collecting them, you have to
dig like truffles. The leg grows more than 10 cm long.
an adult fungus grows up to 20 cm in diameter, but still
most of it sits in the ground. They are very similar to Sakhalin champignons.

The happiness of a mushroom picker is a growth of matsutake. Photo: Yuri Gurshal

- And where on our island do centuries-old pines grow?

- Nowhere. In general, pines are not found in island nature, they were brought
people. But this fungus is also found in North America, only there he
grows in mixed fir-spruce forests. A similar picture is on Sakhalin.
Meet individual places growing matsutaka in the southwestern
the coast of the island, where the climate is somewhat warmer than the rest
island territory. There, the mushroom season starts 2-3 weeks earlier.

- What is this mushroom good for, besides its rarity?

It has an incomparable taste and aroma. The smell of pine resin
cinnamon and something else that is hard to describe. However, there is a similar taste
and the smell of the product - Greek white wine retsina. By ancient recipe at
fermentation of grape must, Aleppo pine resin is added to it
(pines). Mushroom connoisseurs highly value matsutake. There is even a temple in Japan
Iwaizumi Matsutake, and in the Himalayas in August there is a holiday dedicated to
start collecting matsutake.

Harvested matsutake mushrooms. Photo: Yuri Gurshal

Is it true that various healing properties?

Most mushrooms are medicinal and beneficial to varying degrees. Matsutake
It is considered the mushroom of "royal blood" for taste and usefulness. They are saturated
potassium, magnesium, folic acid, lecithin and ergothioneine. On the
in the East they are taken to increase immunity, lower cholesterol,
prevention of cancer and diabetes and almost all diseases.

- How to cook them?

- Like all fine products, it is important not to spoil them when
cooking. Matsutake are very tender and therefore the less time they
will be subjected to heat treatment, the better. Can be welded light
soup, bake mushrooms in foil, quickly fry in a pan. It's just a matter of
taste. The Japanese cook them on the grill with sake. There are those who like to eat them raw
with sauces. For long-term storage I just freeze them
you can’t dry them - everyone will be lost beneficial features and taste.

Mushrooms are ready to go to the freezer. Photo: Yuri Gurshal

-What should all the islanders who cannot find or get matsutake do?

- There are also mushrooms similar in some properties to matsutaki - so
called Sakhalin champignons. With real champignons
unites only the name. It's actually Catathelasma ventricosum.
They also have their own unique aroma and taste. fruit
the bodies of young matsutaks and Sakhalin champignons are similar, they are the same
sit deep in the ground. Massively grow in spruce forests in the Vzmorye region,
Free, Fir. Found in small numbers on slopes
hills at a certain height in the south of Sakhalin. Well, for those who don't
can collect - sold in the markets from August to October. There is also
porcini mushrooms, and aspen mushrooms, and butter mushrooms - they are all good in their own way.

Three "brothers" - matsutake. Photo: Yuri Gurshal

Another champagne. Photo: Yuri Gurshal

Matsutake mushrooms. Photo: Yuri Gurshal

Aspen mushrooms. Photo: Yuri Gurshal

Young matsutake. Photo: Yuri Gurshal

White mushrooms. Photo: Yuri Gurshal

Natural pantries of the Tomarin forests.

A rare Sakhalin resident does not collect mushrooms. Sakhalin pleases with this wealth. Mushrooms are pickled, dried, salted, harvested for the winter. They bring a wonderful variety to the culinary richness of the Sakhalin cuisine.

They, with rare exceptions, do not differ in anything from their mainland relatives, but I simply cannot not tell about this.
I do not set myself the goal of telling here about the whole variety of mushroom brethren, I will only mention those that I happened to meet and collect in our Tomarin forests and copses.

A small lyrical digression, appropriate here, compiled on the basis of encyclopedic articles:
According to modern scientific interpretation, mushrooms (lat. Fungi) are singled out as a separate kingdom of wildlife. At the same time, what we call “mushrooms” is the generally accepted name for the fruiting bodies of macromycete fungi. True, in everyday life “mushroom” or “fungus” is also called a gelatinous mass, consisting of various microorganisms, mainly yeast fungi (saccharomycetes) and lactic acid bacteria, used to produce drinks by fermentation, for example, kombucha, kefir fungus.
Mushrooms that form large fruiting bodies belong to the sub-kingdom of higher fungi. From a consumer point of view, these mushrooms are divided into edible, conditionally edible, inedible and poisonous mushrooms.

edible mushrooms there are several thousand species. Some of them have long been learned to grow in artificial conditions. Mushrooms have a specific taste and unique aroma, and some of them are considered simply delicacies. For many useful and nutritional properties, mushrooms are called "forest" or "vegetable meat": they are rich in protein, contain amino acids, carbohydrates (specific fungal sugar mycosis and glycogen - "animal starch"). Mushrooms contain minerals: potassium, phosphorus, sulfur, magnesium, sodium, calcium, chlorine, and vitamins A (carotene), B vitamins, vitamin C, large amounts of vitamin D and vitamin PP. Not surprisingly, vegetarians use mushrooms quite widely in their cuisine.
But, despite the protein content, it is still believed that the nutritional value of mushrooms is not very high, because their protein is difficult for humans to digest. And some experts generally take it upon themselves to assert that it is completely indigestible, due to the inability of a person’s gastric juice to break it down. Sufficient cooking can significantly increase the digestibility of mushrooms. To do this, they are boiled, fried, marinated, baked, and for the preparation of some dishes they are also carefully ground, down to powder, for example, for making sauces.
It is clear that the use of raw mushrooms for food is a rather rare case, but still there are recipes for dishes using them. Sometimes in this form they use, for example, champignons and oyster mushrooms grown under artificial conditions.
At the same time, mushrooms contain special enzymes that improve the absorption of food, accelerating the breakdown of proteins, fats and carbohydrates, for example, in champignons. Be that as it may, medicine unanimously asserts that it is undesirable for children to eat mushrooms.
During the Soviet Union, a classification system was adopted for edible mushrooms, according to which they were divided into four categories, depending on their nutritional value (according to B.P. Vasilkov). Here are some of them:

I - white mushroom, real milk mushroom, real camelina II - champignons, boletus, boletus, oak, butterdish, pink wave, III - green mushroom, russula, autumn honey agaric, common chanterelle, morel IV - oyster mushroom, raincoats, as well as other little-known and rarely collected edible mushrooms.

In modern terminology, as a rule, an individual indication of nutritional value is given for each species, taking into account national characteristics in world cuisine.

What is growing with us?

White mushroom (boletus). The white mushroom is named because the tubular layer of the cap surface of young mushrooms is white and remains so after drying, while in other mushrooms of this family the tubular layer turns black after drying. The people usually call the porcini mushroom, but there are other local names (cow, bear cub, capercaillie, pechura ...).
It is often found in old pine forests (pine forests), the period of its collection is from the second half of June until the first frosts. It occurs as single mushrooms and a few families.

Photo by Vikirin from Sakh.com

Dried porcini mushrooms have a strong aroma, much stronger than other mushrooms, which, unlike them, is preserved in all cooked dishes.
In terms of nutritional and taste qualities, the content of vitamins, the porcini mushroom surpasses all other mushrooms. It is used in food in any form.
Interestingly, scientists have found antibiotics in the porcini fungus that are deadly for Koch's bacillus.

Champignon- the name of agaric mushrooms from the Champignon family. In total, there are more than 200 types of champignons, almost all of them, with the exception of a few, are edible.

There is a place in Tomarinsky ravines where these mushrooms reach incredible sizes - the size of a 2-liter jar. True, the locals gossip that it was in this place that the Japanese arranged some kind of “burial ground” for some chemicals, some radioactive waste ... Indeed, in the 80s, the remnants of barbed wire and poles from the former fence still remained on that territory , but I don’t remember the cases when someone got poisoned. Perhaps it was a "bullet" aimed at ensuring that fewer people popped into the "plantation".
In an urbanized society, we are already starting to get used to cultivated champignons. But it turns out that the first attempts to introduce champignons into culture were made at the beginning of the 17th century, in Italy. Then they began to be grown in Switzerland and France, and a little later - on the territory of other European countries. Nowadays, they are grown in more than 70 countries around the world. The relative simplicity of the technology has led to the fact that today it is the most common industrial look, it accounts for more than 70% of the total world production of mushrooms.
Champignons are considered a delicacy. These mushrooms have a pleasant taste and excellent aroma, which, almost like the porcini mushroom, is preserved during high-temperature processing. This statement, however, applies more to the wild relatives of champignons, as grown artificially, they practically lose this wonderful quality, which distinguishes mushrooms in principle from other food products. In addition, it is worth considering that champignons have such a delicate taste and smell that the addition of pungent spices to them only worsens their taste. They are the only mushrooms of their kind that have a light, slightly sour taste.
The number of mushroom-themed culinary inventions is incredible. They go well with meat, fish and vegetables. They can be eaten raw - in salads, sandwiches. For blanks, they are dried, pickled and canned.

About champignons and porcini mushrooms, I would also like to note that only a decoction of these mushrooms is suitable for human consumption and can be used as the basis of soups, sauces, etc. At the same time, given their aroma, even a small amount of this decoction improves any dish.

boletus, among tubular mushrooms, it ranks second after the porcini mushroom in terms of nutritional qualities. It, like the boletus, is one of the most common and well-known edible mushrooms. In addition, it is considered the fastest growing.

Aspen mushrooms. Photo by Vikirin from Sakh.com

The mushroom is very bright, it cannot be confused with other mushrooms, it also does not resemble any poisonous mushroom.
The cap of a young mushroom is in the form of a hemisphere, and with age it becomes convex, to a pillow-shaped.

Photo by Vikirin from Sakh.com

In forests of different tree composition, the mushroom cap can have a different color, from white-pink to orange or yellow-red. Aspen mushrooms have many forms and grow with various tree species.
The stem of the fungus is thickened downwards, white, with oblong white, brown or black scales. The pulp is white, strong, at a break it first turns pink, and then turns blue to black. The smell is not strong.
All boletuses are edible. You should not just take the old ones - large and flabby, as they rot in the basket, and as a result become hazardous to health.

Photo by Vikirin from Sakh.com

Due to its wonderful taste, the mushroom is used for frying, cooking soups, as well as for salting and drying. The disadvantage of the fungus is the darkening (almost to blackness) of its pulp during processing.

Boletus - the closest relative of the white fungus and boletus. Its other names are also known: birch, black mushroom, gray mushroom, obabok.
The fungus does not hide in the grass, it always grows in plain sight in sparse birch forests, on the edges, on forest roadsides, in ravines, in glades, along forest belts.

Photo by Vikirin from Sakh.com

The boletus grows and ages very quickly. Usually, after a week of growth, their hats become flabby, and the legs become fibrous, hard. Mushrooms absorb water like a sponge, so it happens even faster in rainy weather.
The leg of the boletus is long, thin, grows faster than the cap. Sometimes the mushroom bends in a more illuminated direction.
Boletus boletus are moisture-loving, so there are especially many of them if summer and autumn are warm and humid.

Photo by Vikirin from Sakh.com

Just like its relatives - white mushroom and boletus, this is one of the most delicious tubular mushrooms. It is used for food fresh, dried and pickled. When dried, it turns black, therefore, like the boletus, it belongs to black mushrooms.

Breast. There are several types of mushrooms in nature: real, yellow, aspen, oak, black, blue. And this is not a complete list.
Mushrooms are so named because they grow in families, in heaps. If you get to cargo places, the basket is immediately filled. In Tomari, they went for milk mushrooms with bags - there are a lot of them and they are very large.

We collect milk mushrooms from the end of summer. They grow in birch and mixed forests, under a layer of fallen leaves and needles, so it is difficult to notice them. But if you notice, you’ll “mow down” a whole bunch next to it.

Hat 10-25 cm in diameter, almost flat or depressed in the middle, with faint concentric stripes, with a fluffy edge wrapped down. In older mushrooms, the shape of the cap becomes funnel-shaped. The stem is short, cylindrical, hollow inside.
The mushroom has a wonderful taste. Its flesh is white, dense and brittle, has a sharp pleasant "bulky" smell. Milk mushrooms are used mainly for pickling. Salted milk mushrooms have an old greenish-bluish tint, but they are fleshy, juicy and fragrant. Snack number 1!

Late butterflies (real). Everyone knows the butterdish mushroom. The people still tease him "snotty".

Late butterflies (real)

Oiler is often found, mainly in young pine forests, on the edges, near roads. It usually grows in families, it is harvested from summer to late autumn. A snotty, or rather slimy, cap is convex, while the old mushroom's is almost flat with a tubercle in the middle. The color of the cap is gray-yellow to brown. The bottom of the cap in young oil is in a white veil, later it breaks and remains on the stem in the form of a gray-brown ring. The leg and flesh are pale yellow, darkens at the break, has an odor reminiscent of an apple.
Undoubtedly an edible mushroom. It is eaten fried, boiled and pickled. Some trouble is the need to separate the snotty skin from the hat, but it comes off easily. Simply, if there are a lot of mushrooms, then it will take some extra time when cleaning.

Volnushka. The first waves appear at the end of July, and in wet summer a little earlier. This is followed by a short break, and at the end of August the “second wave” appears. Their main period is considered to be September and the warm "Indian summer".

Photo by Vikirin from Sakh.com

Volnushka grows in deciduous and mixed forests, especially abundant in thinned coniferous-deciduous young forests.
The hat is about 10 cm in diameter. In a young mushroom, it is flat, with a hole in the middle, with the edges wrapped downwards, like a mushroom. Later it becomes funnel-shaped, furry along the edge, fleecy. From here came its name "volnushka" - from the old Russian word "vovna", which means "wool".

Volnushka pink

The cap is pink or orange-pink, with more or less conspicuous reddish concentric stripes. Leg up to 6 cm long, cylindrical, hollow, almost the same color as the cap.
Volnushka is also a very tasty mushroom. Suitable for salting, like a breast. But in Tomari, apparently, against the background of the rest of the wealth of mushrooms, they don’t harvest it, and if they collect it, then “for roast” - fry it for once.

The fox is real. These are bright, beautiful edible mushrooms that are used fresh (not to be confused with raw) and canned. These mushrooms are not suitable for salting and drying.

The bright yellow funnel-shaped form of the fungus with strongly wavy edges distinguishes it from other species. The stem is thinner downwards, at the top it smoothly turns into a hat. The pulp is dense, brittle, light yellow in color, has a pleasant smell.
They taste good and are high in some vitamins.
Mushrooms grow in large families, but in our area they are not numerous. Maybe that's why, as in the case of volnushki, they are collected for that only and nothing more than to feast on.

The agaric is real. Grows in autumn on both dead and living trees various kinds. Most often found in clearings, along roads, along clearings.
When the air temperature drops below 15 degrees, a period of their abundant growth begins, which ends after about 2 weeks. It grows in whole families, from a dozen or more mushrooms at the same time.

Photo by V. Fedorenko

The cap of the honey agaric, at first spherical, then becomes flat-convex with a tubercle in the middle, dry. The color varies from grey-yellowish to dirty brown. The leg is long, thin, thickened downwards, with a whitish film ring in the upper part. In old mushrooms, the leg becomes coarse-fibered, so they are no longer suitable for food.
The mushroom is edible, in terms of calories it is not inferior to boletus. Honey mushrooms are used as food in boiled, fried, pickled, salted and dried form.
In the conditions of Tomari, given the possibility of confusing honey mushrooms with poisonous twins and the presence of a larger group of other mushrooms - champignons, boletus, butter ... - there is no mass collection of mushrooms.

Flywheel green. Mushroom connoisseurs love it for its pleasant taste and light fruity aroma.

The cap of this mushroom is very fleshy, velvety. True, the pulp of the fungus is very loose, which can be attributed to the lack of this fungus. The color of the hat is found ranging from olive with yellowness, and even with a green tint, and ending with dark brown shades. The tubules and pores on the back of the cap are easily separated from the pulp, have a pronounced yellow, which eventually turns into olive. Leg up to two centimeters in diameter, solid, even, often curved at the base, with brown or reddish spots. At a break, the pulp of the fungus slightly turns blue.
The fungus does not please the Tomarinians with its abundance.
Edible, eaten fresh - boiled or fried, and for drying.

Raincoat real (lat. Lycoperdon) - a genus of mushrooms of the Champignon family.
Usually, the raincoat itself is called young dense mushrooms, which have not yet formed a powdery mass of spores (“dust”). The raincoat has many popular names "dust duster", "grandfather's tobacco" and so on.

The body of the fungus is of a closed structure, round or pear-shaped, usually small in size - 3-5 cm. After the spores ripen, the fruiting body opens with a small hole from above. The favorite pastime of all the boys was to find and stomp on such a ripe mushroom. Firstly, cotton is distributed, and secondly, "dust" rises - spore powder from olive green to various shades of brown.
Information that the mushroom is edible is not common, so no one is collecting it in Tomari. Meanwhile, it can be eaten until the pulp has darkened, while the mushroom is white, preferably boiled or dried - kinship with champignons obliges this. The exception is an ordinary false raincoat - and here the main thing is not to run into ...

Conditionally edible mushrooms.
This category usually includes mushrooms that, when raw, have a pungent taste or even poisonous, but which are quite edible after certain cooking. This also includes mushrooms if they are edible only at a young age or cause poisoning when used together with certain foods (alcohol, for example).
It should not be assumed that this group includes mushrooms, the use of which may be associated with the extreme state of the food base. Conditionally edible mushrooms include some mushrooms that are considered the best and delicacy, such as morels, pink wave, black breast, autumn honey agaric.
The poisons of such fungi are either neutralized at temperatures above 70 ° C, or are highly soluble in hot water. As a rule, they are boiled in a large amount of water for at least 35 - 40 minutes or twice for 20 minutes, the broth is not used, and the boiled mushrooms are additionally washed with water. Mushrooms that taste pungent are pre-soaked in cold water. Some mushrooms of this group, harvested by drying, can be consumed only after a certain period of storage (usually 2-3 months), during which the poisons contained in them decompose.
Collecting and consuming such mushrooms is Russian roulette. The only exceptions are pods and morels.

Russula (lat. Russula, from lat. russulus - reddish) - a genus of lamellar fungi of the Russula family. Despite the name, I would not recommend eating it raw.

Russula. Photo by Vikirin from Sakh.com

The cap is at first spherical or bell-shaped, later procumbent, flat or funnel-shaped, less often convex. The leg is cylindrical, even, white or slightly colored, dense or hollow inside. The flesh is firm, brittle or spongy, with a mild or acrid taste.
Most mushrooms of this genus are edible, some have a bitter taste, but this usually disappears after soaking and boiling. The pungent-fleshed species are inedible and are often described as poisonous. When consumed raw, they strongly irritate the mucous membranes, which can lead to vomiting, but this action cannot be considered poisoning in the full sense.

Morel (lat. Morchella) - a genus of mushrooms of the morel (or morshell) family, which includes Pepsiaceae with large bodies varying in shape, often in the form of a cap on a stalk.

Morel real

The cap of the mushroom, as a rule, has an ovoid shape, adheres tightly to the stem along the edge. The height of the cap is 3-7 cm, the diameter is 3-6 cm. The color of the cap is highly variable: from orange-yellow and gray to brown. The surface of the cap is very uneven, wrinkled, porous, consisting of deep pits-cells of various sizes. The cells vaguely resemble a honeycomb, hence one of the English names for the edible morel - honeycomb morel. The leg is cylindrical, slightly thickened at the base, hollow inside (makes up a single cavity with a cap), brittle, 3-7 cm long and 1.5-3 cm thick. Edible morel cannot be confused with any poisonous mushroom.
Morels grow in spring in forests, parks, and gardens. They can be found on sandy and mossy places, on the edges along the roads, in clearings. They usually grow singly. In large quantities, they can be found in the third, sometimes in the fourth year after forest fires. On old conflagrations, they can grow regularly every year, although in smaller quantities. Morels "mask" in last year's dry grass.
The pulp of the mushroom is waxy, white, tender, brittle, with pleasant smell. Very tasty, but conditionally edible mushroom. It is suitable for food after boiling in boiling salted water for 10-15 minutes (the broth is drained), or after a long (up to 6 months) drying without boiling. Morels can be fried, stewed. Especially good with sour cream.

I did not have to collect in large quantities, but I had to try and taste.

Common stitch (Gyromitra esculenta). Line (Gyromitra spp.) is a genus of marsupial fungi of the Discinaceae family.

The line in shape is somewhat reminiscent of a brain or a walnut. Hat in numerous convolutions, hollow, irregularly rounded. Its surface is velvety in appearance, from yellowish brown to reddish brown. The edges of the cap are connected to the stem. The leg is usually irregular in shape, short, wrinkled, has a slight thickening downwards, and is hollow inside.
Raw stitches are deadly poisonous. They contain gyromitrins - strong toxins that destroy the central nervous system, liver and gastrointestinal tract. Therefore, eating fried unboiled lines, as well as broths from them, can lead to serious poisoning, often fatal.
The cleavage of gyromitrins can also be carried out during the processing of mushrooms; two ways of detoxifying stitches are based on this.
The first is boiling for 15-30 minutes, followed by draining the broth and washing the mushrooms in running water (double boiling is recommended), in the first case, the poison turns into a decoction, which, for obvious reasons, cannot be used anywhere. However, boiling does not completely remove poisons, even with prolonged boiling, therefore, in many countries, the lines are classified as unconditionally poisonous mushrooms.
The second method is considered more reliable - drying the lines in the open air, while the poison evaporates. A reliable method is prolonged drying at elevated temperature or on fresh air(within 6 months!).
After boiling or drying, the lines are used to prepare mushroom dishes.
The habitat of the lines is the same as that of the edible morels described above. This seems to be one of the reasons why these mushrooms are often confused.
As for morels, despite the lack of reliable data on their toxicity, pre-cooking (boiling or drying) is also recommended for these mushrooms, since mushroom pickers often collect these mushrooms in the same container (while gyromitrins are volatile) and sell lines on the market, confusing them with morels. In this regard, like the lines, the morel is also considered as a "conditionally edible mushroom".
When using lines (and morels) for food, care must be taken:
Firstly, even those amounts of gyromitrins that remain in mushrooms after boiling or drying, and do not cause a clinical picture of poisoning, can be carcinogenic.
Secondly, some people (especially children) may be hypersensitive to gyromitrins, so that even small amounts of this poison will be dangerous for them.
Thirdly, there is an assumption about the existence of special strains of lines with a high content of gyromitrins, against which digestion is ineffective.

Inedible mushrooms. The name speaks for itself - there is nothing to add here.

The pig is thin. In damp, shady places, in light forests, rarely - on tree trunks, on old anthills, a mushroom grows near stumps, which is not worth eating.

Pig thin

The hat is medium in size, rarely reaches 20 cm, finely pubescent, with a rolled edge, almost flat, depressed in the middle, very rarely in the form of a funnel. In young fungus olive-brown, in adults to rusty-brown. The leg is short, up to 9 cm long and up to 2 cm in diameter, solid, the surface is matte, smooth, lighter than the cap or almost the same color as it. The flesh on the cut darkens. Often, especially in dry weather, wormy. The mushroom has a strong mushroom smell.
It grows almost all summer and until frost.
Even a pre-boiled mushroom can cause mild poisoning. Scientists have discovered a toxic substance in pigs - muscarine, which is not destroyed in the process of boiling mushrooms. In addition, an antigen has been found that, when it enters the human body, causes the formation of antibodies in the blood. Accumulating, they change the composition of the blood, which poses a threat to human health and life.

Poison mushrooms.
Here the matter is tighter than with simply inedible mushrooms. Poisonous mushrooms, when eaten, cause severe poisoning, often fatal. However, some people still use some of their types, after special processing(mainly multiple digestion). But this processing poisonous mushrooms does not always lead to the desired result, and it all depends on the dose and nature of the absorbed toxins. Not the last role is played by the mass of a person, his individual susceptibility to poisons and toxins, and even age. According to general rule mushrooms are much more dangerous for children than for adults.
The use of poisonous mushrooms for food is not always dictated by the lack of a food base, sometimes it is done for medicinal purposes. The peculiarity of poisonous mushrooms as medicines was borrowed by mankind from animals that use them for certain ailments and are successfully healed. Although there are cases when even livestock die from their use.

Death cap. Cunning mushroom. It is similar to champignons, russula, honey mushrooms and some other forms of mushrooms, which explains the frequency of cases of poisoning by them.

It differs from them in a tuberous thickening with a Volvo at the base of the leg.
Eating is deadly.

Amanitas are red. Even the variety of shapes and colors makes it impossible to confuse this poisonous mushroom with any of the edible mushrooms.

Photo by Vikirin from Sakh.com

However, cases of poisoning by them still happen.
Sometimes this is due to a common misconception that a mushroom boiled many times in different waters eventually becomes non-toxic and quite edible. And here everything is in the hands of the "experimenters" themselves, although everyone knows that experiments on one's own body do not lead to anything good.

Photo by Vikirin from Sakh.com

Another source of fearlessness when eating mushrooms is information about the hallucinogenic effect of dried toadstools on the human body. To confirm this statement, it is enough to “google” the keyword “red fly agaric”. The mass of proposals for preparing this potion and the huge number of "recipes" on this topic is amazing!
It is argued that the culture of using toadstools in this capacity goes back to the great-ancestors, who used them as a means to suppress fear, for example, during mass battles, such as the Battle on the Ice, and as an aphrodisiac in shamanic rites.
Although their more trivial use is known as a remedy for flies and cockroaches. Amanitas were put into a bowl and filled with water. Having tasted such water, which is said to attract them, the insects soon folded their paws and calmed down forever.

Photo by Vikirin from Sakh.com

However, there is information about a certain anti-cancer effect of mushrooms, and about the ability to help with some other ailments - of course, in specially thought-out medicines and with a strict dosage.
One rule: if, out of curiosity, or for some other reason, you still had to take this handsome man in your hands, do not forget to wash them thoroughly, without waiting for trouble.

(ړײ) W.W.
last update 12.06.12

Thanks in absentia to the user Vikirin from Sakh.com - I found a very good photo material here to illustrate the article.

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Introduction
2. Mushrooms of Sakhalin
2.3 Representatives
3.2 Poison mushrooms
3.3 Medicinal properties of mushrooms
Conclusion
List of sources used
Applications

Introduction

Mushrooms are one of the most common organisms on Earth, being an important component of terrestrial and aquatic ecosystems. Their role is great in the destruction and mineralization of organic matter, soil-forming processes, and environmental formation, which is manifested in their ability to change the physical properties of the environment (soil structure, acidity, temperature and humidity conditions, etc.). Performing various functions in ecosystems, fungi not only affect the vital activity of microbial communities, but also have a direct or indirect effect on macroorganisms (plants and animals, humans). Due to their high adaptive abilities, fungi occupy a variety of ecological niches and are found in various, even the most extreme environmental conditions, including seas and oceans.

More than 100 thousand species of mushrooms are known, and it is assumed that their real number is much larger - 250-300 thousand or more. More than a thousand new species are described worldwide each year. The vast majority of them live on land, and they are found almost everywhere where life can exist. It is estimated that 78-90% of the biomass of all microorganisms in the forest litter is accounted for by the fungal mass (approximately 5 t/ha).

The aim of the work is to study this biological resource of Sakhalin, its significance and role in nature and human life.

Tasks:

1. Get acquainted with the scientific literature on this topic.

2. To study the ecology of Sakhalin mushrooms.

3. Consider the taxonomy of Sakhalin mushrooms.

1. General characteristics of the vegetation of Sakhalin

Forests are the predominant type of vegetation in the Sakhalin Region. According to the composition of vegetation, Sakhalin belongs to the Eurasian coniferous-forest (taiga) region, to two different botanical and geographical sub-regions: to the East Siberian sub-region of light coniferous forests (north, center and south-east of the island) and to the Far Eastern coniferous-broad-leaved sub-region (south-west of the island ).

The composition of the flora of the Sakhalin region includes 117 families, 542 genera, 1525 species. There are three groups of plants: ferns (8 families, 86 species); gymnosperms (6 genera, 16 species); angiosperms (109 families). Families have the largest number of genera: grasses - 50, Asteraceae - 45, orchids - 30, lilies - 25, rosaceae - 24. The families with the largest number of species are: Asteraceae - 157, grasses - 139, sedge - 128, rosaceae - 70 , ranunculus - 61. The following genera have the largest number of species: sedge - 104, willow - 34, mountaineer - 28, wormwood - 22, bluegrass - 21. Families found only on Sakhalin - 4, only on the Kuriles - 8, common to the region -105. The tree canopy of Sakhalin is formed by: trees - 42 species, shrubs - 3-80 species, shrubs - 23 species, tree lianas - 11 species. Endemic plants of Sakhalin - more than 30 species. Kuril Islands - 11 species. The Red Book of Russia lists 67 species of Sakhalin and Kuril plants belonging to 42 families. Sakhalin tall grass is formed by more than 10 species of herbaceous plants. More than 250 species are considered decorative on Sakhalin and the Kuriles. In the Sakhalin region, plant communities are represented: dark coniferous forests; light coniferous forests; deciduous forests; swamps; meadows; tall grass.

dark coniferous forests- forests formed by shade-tolerant conifers - spruce and fir. The dense crowns of trees in combination with the high density of the tree canopy contribute to poor illumination and warming of the soil and hinder the development of undergrowth. The dark coniferous forests of Sakhalin are represented by the following communities: a) dark coniferous middle and southern taiga forests with a predominance of spruce; b) spruce-fir green moss forests; c) spruce-fir grass forests; d) spruce-fir forests with the presence of broad-leaved species. The main forest-forming species are Ayan spruce or small-seeded spruce and Sakhalin fir. The undergrowth is formed by: yellow maple, large-leaved wild rosemary; oval-leaved blueberry or Amur blueberry. The ground cover is represented by: Canadian turf, forest horsetail, one-year-old club moss, hare oxalis, various ferns, green mosses. Useful plants: Medicinal: Actinidia kolomikta, Schisandra chinensis, Sakhalin raspberry, Eleutherococcus prickly. Ornamental: creeping gudaira, tuberous calypso, leafless chin, oud clintonia, Japanese myrmehis, a variety of anemones. Berry: Sakhalin blueberry, Amur blueberry, Sakhalin raspberry, wonderful vacinium, or redberry, or bedbug. Poisonous: raven eye six-leaf.

Light coniferous forests- forests formed by light-loving coniferous species (larch on Sakhalin). They have a relatively small tree canopy density, due to which, in light coniferous forests, compared to dark coniferous forests, more precipitation enters the soil surface and it warms up better, which contributes to the formation of undergrowth. The light coniferous forests of Sakhalin are represented by the following communities: a) larch mid-taiga green moss-ledum forests; b) larch mid-taiga lichen forests with Siberian dwarf pine; c) larch lichen-moss forests with spruce and Sakhalin fir; d) larch bamboo forests with stone birch. The main forest-forming species is Okhotsk Larch (Daurian, or Gmelin). Under favorable growing conditions, trees live up to 400 years and reach a height of up to 35 m with a trunk 130-150 cm in diameter. The undergrowth is formed by: wild rosemary, large-leaved rosemary, cedar, dwarf, Sakhalin blueberry, Amur blueberry, elderberry rowan. Herbaceous cover: grasses: rough bluegrass, Kuril bamboo, sedges: hollow sedge, two-seeded sedge, brown chistoost or kosmund fern, green mosses. Medicinal: heart-shaped aralia, Chinese magnolia vine, actinidia kolomikta, wild rosemary. Decorative: Kamchatka trillium, Sakhalin love, Kamchatka hazel grouse, obovate peony. Berry and food: Amur blueberry, Sakhalin blueberry, lingonberry, brown chistoust. Poisonous: Fisher's wrestler.

Deciduous forests- These are deciduous forests, consisting of deciduous trees and shrubs. The deciduous forests of Sakhalin are formed mainly by summer green small-leaved species - birch and alder and are represented by the following communities: a) white birch-larch grass-shrub forests in place of dark coniferous forests; b) stone-birch grass-shrub forests in place of grass and green-moss spruce-fir forests; c) stone-birch bamboo forests, light forests and bamboo thickets in place of dark coniferous forests with the participation of broad-leaved species; d) stone birch grass and shrub forests; e) stone-birch bamboo forests. The main forest-forming species is Birch stone, or Erman. Under favorable growing conditions, the tree lives up to 400 years. A large tree up to 25 m high with a straight trunk about 1 m in diameter. Birch is highly frost resistant. The wood is very strong and hard. The undergrowth is formed by: different types willows, wild rose, needle-leaved meadowsweet, Sakhalin elderberry, elderberry mountain ash. Cover: various types of ferns, green mosses, Langsdorf's reed grass. Medicinal: actinidia kolomikta, Keiske lily of the valley, Chinese magnolia vine, bird cherry. Ornamental: petiolate hydrangea, yellow goose onion, Middendorf's radiant day, honey-shaped lily, Kamchatka trillium, numerous anemones and corydalis. Berry and food: Sakhalin blueberries, Amur blueberries, lingonberries, Chinese lemongrass, Sakhalin raspberries, bracken, Okhotsk onion or wild garlic. Poisonous: Fischer wrestler, arcuate wrestler, Sakhalin wrestler.

meadows- areas covered with perennial herbaceous vegetation. The Sakhalin meadows are represented by the following communities: a) oceanic sedge-herb-grass meadows of the Kamchatka type (Shumshu Island); b) oceanic sedge-cereal meadows of the Sakhalin type (Peninsula of Terpeniya); c) reed grass communities in the place of green moss and grassy tenoconiferous forests. The main vegetation: sedges (more than 100 species), grasses (more than 40 species), bamboo, Langsdorf reed grass, herbs (more than 150 species). Medicinal: jaundice levkoin, horsetail, odorous chamomile. Ornamental: more than 50 species - Middendorff's bellflower, Japanese bathing suit, bristly iris, Kamchatka hazel grouse, Japanese kandyk, Sakhalin ronica, white-flowered violet, dark purple violet, spinous orchid arnica Sakhalin, tricolor gentian, hawkweed (different species), venus slipper (different species), dandelion (various species), buttercup (various species). Poisonous: about 50 species, large-flowered hellebore, Fischer wrestler, creeping ranunculus.

mushroom sakhalin ecological vegetable

2. Mushrooms of Sakhalin

2.1 Morphology and taxonomy of fungi

Mushrooms are an extensive group of organisms, including about 100 thousand species. They are widely distributed throughout the globe and are found both on land and in the aquatic environment. With the traditional division of all living organisms into two large groups - the animal kingdom and the plant kingdom - mushrooms are considered as one of the departments (Mycota) of the plant kingdom. Now the view of mushrooms as an independent kingdom of living organisms (Mycetalia or Fungi), which differs from both plants and animals, is becoming more and more widespread.

Fungal reproductive organs develop on the mycelium. Unlike mycelium, they are extremely diverse in morphology. Their structure serves as the basis of modern mushroom taxonomy.

Fungi reproduce vegetatively, asexually and sexually. During vegetative reproduction, non-specialized parts of it, such as fragments of hyphae, are separated from the mycelium, and give rise to a new mycelium. Asexual reproduction occurs with the help of special cells or multicellular structures - spores that germinate into the mycelium. Such spores are formed on the mycelium endogenously, inside special receptacles - sporangia, or exogenously, on specialized branches of the mycelium - conidiophores. Endogenous spores of fungi can be of two types: zoospores - naked mobile cells equipped with flagella, and sporangiospores - motionless spores, dressed in a shell. Exogenous spores are called conidia.

Most fungi are microscopic in size. In nature, on their natural substrates - in water, in soil, on plant debris, on living plants, etc., such fungi often cannot be detected with the naked eye, or we see them as raids of various colors. Such fungi are called micromycetes. In many fungi, different in systematic position and morphology, structures of rather large sizes are formed, which are clearly visible. These are fruiting bodies and massive plexuses of hyphae - plektenchyma, spores develop on them or inside them, and conidial sporulation or small fruiting bodies form on the stroma. A group of mushrooms with large fruiting bodies is often called macromycetes. The division of fungi into macromycetes and micromycetes is conditional, since the main part of the body of both is microscopic mycelium.

2.2 Ecological groups of fungi

As you know, ecology is a science that studies the conditions for the existence of living organisms and the relationship between organisms and the environment in which they live. The environmental factors that determine the growth, development, reproduction and distribution of organisms include climatic (temperature, light, humidity, precipitation, etc.) and food (substrate), in which this genus or species has advantages over others.

Mushrooms are very specific in their requirements for growth and development conditions. They are usually strictly confined to a set of ecological conditions (especially to the substrate), in which a given genus or species has advantages over others.

Wood-destroying fungi-saprotrophs settle, as already mentioned, only on dead wood, actively destroying it. Their mycelium, usually perennial, spreads inside the trunk, and fruiting bodies form on its surface. Some species settle on wood that has not yet decomposed and only begin the process of its destruction. This includes species of a large family of polypore fungi from the class of basidiomycetes, which mainly have perennial hoof-shaped fruiting bodies. On dead birches in the forest, woody, grayish, hoof-shaped perennial fruit bodies of birch tinder fungus are especially common. On coniferous wood, rather brightly colored, also perennial fruiting bodies of the fringed tinder fungus are more common.

Soil saprotrophs. This is a large group of macromycete fungi, which are confined to various plant formations and are associated in their distribution with certain physical and geographical zones. Among them, one can single out forest species and types of open spaces (meadow, steppe, desert and semi-desert).

The first subgroup is forest soil saprotrophs living on the litter and on the soil in the forest. Numerous species of the genera non-blight, mycena, and collibia settle on the litter. In other species, the mycelium spreads directly in the humus layer or goes even deeper into the soil. These fungi feed on already decomposed remains. These are species of the genera ringworm, morel mushrooms, numerous types of gasteromycetes: prickly puffball, species of the genus zvezdovik, etc.

The second subgroup - soil saprotrophs of open spaces includes a large number of fungal species. Meadows are characterized by species of the genus of champignons: ordinary champignon, growing in large groups; field champignon; poisonous - yellow-skinned champignon and variegated champignon. In the meadows, large umbrella mushrooms are also often found: white umbrella mushroom, etc. A typical meadow species is meadow mushroom. All of these species are also found in the steppes.

mycorrhizal mushrooms. A special group of forest soil fungi are very numerous mycorrhizal fungi. This is one of the main groups of mushrooms in the forest. Mycorrhiza - a symbiosis of the roots of higher plants with fungi - is formed in most plants (with the exception of aquatic ones), both woody and herbaceous (especially perennial). At the same time, the mycelium located in the soil comes into direct contact with the roots of higher plants. According to how this contact is carried out, two types of mycorrhiza are distinguished: endotrophic and ectotrophic.

In endotrophic mycorrhiza, characteristic of most herbaceous plants, the fungus is distributed mainly inside the root tissues and relatively little goes outside. In endotrophic mycorrhiza, biologically active substances such as vitamins produced by the fungus are probably of great importance for the higher plant. In part, the fungus supplies the higher plant with nitrogenous substances, since part of the hyphae of the fungus located in the root cells is digested by them. The fungus, in turn, receives organic substances - carbohydrates - from the higher plant.

Ectotrophic mycorrhiza is distinguished by the presence of an outer sheath of fungal hyphae on the root. From this sheath, free hyphae extend into the surrounding soil. The root does not have its own root hairs. Such mycorrhiza is characteristic of woody plants and is rarely found in herbaceous plants.

The transition between these types of mycorrhiza is ectoendomorphic mycorrhiza, which is more common. Fungal hyphae with such mycorrhiza densely braid the root from the outside and at the same time give abundant branches penetrating the inside of the root. Such mycorrhiza is found in most tree species. From the root, the fungus receives carbon nutrition, since it itself, being a heterotroph, cannot synthesize organic substances. Its external free hyphae diverge widely in the soil from the root, replacing the latter with root hairs. These free hyphae receive water, mineral salts, and soluble organic substances (mainly nitrogenous) from the soil. Some of these substances enter the root, and some are used by the fungus itself to build mycelium and fruiting bodies.

Most tree species form mycorrhiza with the mycelium of cap mushrooms - macromycetes. The soil in the forest, especially near the roots of trees, is permeated with mycorrhizal fungi, and numerous fruiting bodies of these fungi appear on the surface of the soil. These are boletus, boletus, camelina, types of russula and many other hat mushrooms that are found only in the forest.

For mycorrhizal fungi, such a symbiosis is mandatory. If their mycelium can develop without the participation of tree roots, then fruiting bodies in this case usually do not form. Related to this are the failures of attempts to artificially breed the most valuable edible forest mushrooms, such as the white mushroom. It forms mycorrhiza with many tree species: birch, oak, hornbeam, beech, pine, spruce. Some types of fungi form mycorrhiza with only one particular breed. So larch butterdish forms mycorrhiza only with larch. For trees, symbiosis with fungi is also important: experiments on forest belts and forest plantations have shown that without mycorrhiza, trees develop worse, lag behind in growth, they are weakened, and more susceptible to diseases.

Thus, fungi are present in all plant communities, take an active part in their life, are in close relationship with all the organisms inhabiting them, and participate in the general circulation of substances.

2.3 Representatives

CHAMPIGNON ORDINARY.

It settles on manure soil near housing, livestock farms, in meadows, pastures, vegetable gardens, greenhouses, greenhouses, as well as in gardens, parks, sometimes on streets, on flower lawns. The cap is up to 15 cm in diameter, in young mushrooms it is convex, in mature mushrooms it is flat, the edges are bent down. The skin is white or grayish, dry, smooth or covered with small brownish scales.

The flesh is thick, white, turning pink on the cut, with a pleasant mushroom smell and high taste. The plates are free, at first white, then pinkish, grayish-violet, and in mature mushrooms they are dark brown, almost black.

The spore powder is dark brown, almost black. Spores broadly oval, smooth, dark brown. Leg up to 10 cm long, up to 2 cm thick, hollow, straight, white, with membranous ring. The ring is single-layer, located almost in the middle of the leg.

The mushroom is edible, the second category. Used fresh and pickled, suitable for drying. (Appendix 1 Table 1)

WHITE MUSHROOM BIRCH (Boletus edulis f. betulicola Vassilk).

Grows in dry deciduous and coniferous forests. Fruiting from early July to mid-October. The cap is light brownish, ocher-yellow or whitish. The leg is rather thick, not long. (Appendix 1 Table 1)

boletus (Leccinum scabrum (Fr.) S. F. Gray) .

Grows in deciduous and mixed forests under birches. Hat up to 20 cm in diameter, first convex, then cushion-shaped, white, yellowish, brown, brown, sometimes almost black. The flesh is white, turns pink on the cut, darkens or does not change, without a special taste and smell. The tubular layer is whitish-grayish. The tubes are long. Spore powder is yellow-brown. Spores are spindle-shaped. Leg 20 cm long, 2-3 cm thick, white, covered with dark scales. All species are edible, the second category. Used fresh, suitable for drying. In our forests, the following types and forms of edible boletus are found. (Appendix 1 Table 1)

BUCK REAL. BUCK RAW (Lactarius resimus (Fr.)).

It occurs in birch forests or in forests with an admixture of birch quite rarely, but sometimes in large groups. Fruiting from July to September. The cap is large, up to 20 cm in diameter, at first white, round-convex or almost flat, then funnel-shaped, with a shaggy edge turned down, slightly yellowish, with barely noticeable watery zones. The pulp of the mushroom is white, dense, with a specific aroma. The juice is white, pungent, bitter taste, in contact with air, becomes sulfur-yellow. Records descending along the stem, white or cream, with a yellowish edge, wide, rare. Spore powder is yellowish. Spores broadly ellipsoid, almost spherical, prickly. The leg is rather thick, up to 5 cm long, glabrous, white, sometimes with yellowish spots, hollow inside when ripe. Conditionally edible mushroom. In terms of economic value, it belongs to the first category. It is used for salting, less often for pickling. Salted milk mushrooms are almost twice as high in calories as medium-quality beef, chicken meat, and three times as much as whole milk. The dry matter of the mushroom cap contains: proteins 32.2%, fats - 6.9, sugars - 4.2, extractives - 5.8%, etc. Because of the caustic juice of milk mushrooms, it is recommended to soak and boil before salting. The broth is drained. (Appendix 2 Table 2)

GINGER PINE. GINGER BOROVOY (Lactarius deliciosus (Fr.) S. F. Gray var. pini Vassilk).

The fungus is widespread in the Russian Federation. It occurs mostly in young stands of pine and larch, as well as in sparse pine forests. Prefers sandy soils. It bears fruit from late July to October (until the first hard frost). AT favorable years fruiting bodies are formed abundantly. Cap up to 17 cm in diameter, first rounded-convex, then broadly funnel-shaped, orange-red, with concentric, darker orange zones, fading. The edges of the cap are first curved, then straight. The pulp is dense, fleshy, orange, turns green at the break, fresh in taste. The milky juice is plentiful, orange-yellow, non-caustic, with a resinous odor, turns green in the air. The plates adherent to the stem are yellow-orange, turn green when pressed. Spore powder is yellow. Spores broadly oval, warty, light cream. The leg is cylindrical, of the same color with a cap, turning green when touched, 2-6 cm long, up to 2 cm thick. The flesh inside is white. The mushroom is edible, the first category. Used fresh, salted, canned and pickled. In salting, it retains its bright color. It is better to salt it without soaking and washing, in a dry way, without any additives. (Appendix 2 Table 2)

WAVE PINK (Lactarius tormmosus (Fr.) S. F. Gray).

Grows in deciduous and mixed forests under birches from June to October. Cap up to 15 cm in diameter, pink or pinkish-red, with clearly defined concentric zones, woolly-fibrous, with a curled shaggy edge, depressed in the middle, mature - funnel-shaped, moist, slimy, sticky in wet weather. The pulp is friable, pale-yellow, very sharp taste. The milky juice is white, bitter. The plates are descending along the stem, cream or pale buff with a pinkish tinge, thin. Spore powder is white. Spores are rounded, prickly. Leg up to 7 cm long and up to 2 cm thick, smooth or narrowed downwards, hollow, smooth, pale pink. The mushroom is conditionally edible, the second category. Goes to government procurement. Used fresh, salted and pickled. Salted mushrooms can be eaten no earlier than 40 - 50 days after salting. Small (3-4 cm in diameter) hats with an edge wrapped inside are suitable for pickling. (Appendix 2 Table 2)

VIOLIN (Lactarius vellereus (Fr.)).

Usually grows under birch and in mixed forests from July to September, often in large groups. The color of the whole fungus is milky white, slightly yellowing. The hat is up to 20 cm in diameter, very fleshy, dense, flat at a young age, then funnel-shaped, slightly pubescent, with yellow spots. The pulp is very bitter in taste. The milky juice is plentiful, pungent, slowly turning yellow in the air. Records descending along the stem, white or cream, infrequent. Spore powder is white. Spores are almost rounded, small-spined. The leg is short - up to 6 cm long and up to 3.5 cm thick, dense. The mushroom is conditionally edible, the fourth category. Used salty. The violinist is rarely damaged by insects. (Appendix 2 Table 2)

OIL CAN GRAINY (Suillus granulatus (Fr.) Kuntze).

Grows in pine forests in groups. Fruiting from June to October. It is less common than late butterdish, but sometimes plentiful. Cap up to 10 cm in diameter, rounded-convex, cushion-shaped, smooth, slimy, yellow-ocher or brown-brown. The pulp is thick, yellowish-white, soft, does not change color when broken, with a pleasant taste, almost odorless. The tubular layer is relatively thin, white or light yellow in young mushrooms, and light sulfur-yellow in old ones. The cover is missing. The tubules are short, yellow, with rounded pores, they secrete drops of milky-white juice. Spore powder is yellow. Spores are ovoid or oblong-ellipsoid, unequal-sided. Leg 4 - 8 cm long, 1 - 2 cm thick, dense, yellowish, with small brown scales, without a ring. The mushroom is edible, the second category. Used fresh, pickled and salted. Remove the skin from the cap before cooking. (Appendix 3 Table 3)

RUSSUS GREEN (Russula aeroginea Lindbl. ex Fr.).

It occurs in deciduous and mixed forests, especially young pine-birch forests, on light sandy and sandy loamy soils quite often and abundantly from June to September. Hat up to 10 cm in diameter, first convex, then prostrate, bluish or bluish-green, sometimes brownish in the center, lighter along the edge, striped. The skin is easily removed. The pulp is white, fragile, with a mushroom smell, insipid or slightly spicy taste. Plates adhering to the stem, cream or white, in mature mushrooms with rusty-brown spots. Creamy spore powder. Spores are ellipsoid, prickly. Leg up to 5 cm long, 1 - 2 cm thick, white, dense, even, smooth, longitudinally wrinkled, turns gray when squeezed. The mushroom is edible, the fourth category. Used fresh and salted, suitable for drying. Russula green can be confused with a green variety of pale grebe. (Appendix 4 Table 4)

MOHOVIK GREEN (Xerocomus subtomen tosus (Fr.) Quel) .

It grows in deciduous and coniferous forests, shrubs, more often in lighted places: along the edges of roads, ditches, along the edges, from June - July until autumn frosts. It occurs often, sometimes abundantly. Hat up to 15 cm in diameter, convex, fleshy, velvety, dry, sometimes fissured, olive-brown.

The pulp is loose, whitish-yellowish, slightly bluish in the cut, the taste is sour, the smell is pleasant, reminiscent of dried fruits. The tubular layer adhering to the stem or slightly descending along it, in young Mushrooms is golden yellow, later greenish. Tubules with angular pores. Spore powder brownish. Spores fusiform, smooth. Leg up to 12 cm long, 1-2 cm thick, long, cylindrical, sometimes thickened at the cap, often narrowed towards the base, dense, sometimes yellow with a reddish tint. Mushroom edible, third category. Used fresh, suitable for pickling and drying. (Appendix 3 Table 3)

chanterelle REAL (Cantharellus cibarius Fr.).

One of the most common mushrooms. It occurs in coniferous and deciduous, not very dense mossy forests, on the ground, most often in families, rarely alone. Fruiting from July to October. The whole mushroom is a light yellow fading color. The cap is from 5 to 10 cm in diameter, fleshy, dense, in young mushrooms it is convex, often flat, with a wrapped edge, in mature mushrooms it is funnel-shaped, with a wavy-lobed edge. The pulp is yellowish at first, then whitening, dry, dense, elastic, the taste is sharp, the smell is pleasant. Blades descending along the stem, branched, thick, sparse. Spore powder is white. Spores ellipsoid, smooth. Leg 4 - 7 cm long, 2 - 4 cm thick, dense, smooth, cylindrical, expanded from above, narrowed from below. The mushroom is edible, the third category. Used fresh and salted (hot). Contains 6.7 mg% vitamin C, carotene 23.1 mg%. (Appendix 4 Table 4)

KOZLYAK (Suillus bovinus (Fr.) O. Kuntze).

It occurs in damp pine forests and sphagnum bogs from mid-July to October. Cap up to 12 cm in diameter, flat-convex, smooth, thinner along the edge, yellow-brown or reddish. The pulp is dense, whitish-yellowish, slightly reddens when cut, with a mushroom smell and a pleasant taste. The tubular layer does not separate from the cap, tubules with large and uneven angular pores, slightly descending along the stem. Spore powder yellowish-olive. Spores are spindle-shaped. Leg up to 10 cm long, 1 - 2 cm thick, dense, of the same color with a hat or slightly lighter than it, narrowed or even from below. The mushroom is edible, the fourth category. Used fresh and pickled, suitable for drying, has antibacterial properties. (Appendix 4 Table 4)

STITCH ORDINARY (Gyromitra esculenta (Pers.) Fr.).

Grows in deciduous and coniferous forests on sandy non-soddy soil, near forest edges, in clearings along roads, in young plantings in early spring, immediately after the snow melts. It occurs quite often, but not abundantly. Fruiting body up to 13 cm in diameter. The cap is irregularly rounded or angular, hollow inside, deeply wrinkled, brownish-brown or yellowish-brown. The flesh is white, waxy, thin, very brittle, with a peculiar smell, without much taste. Spore powder is white. Spores ellipsoidal, smooth, without appendages. Leg 3 - 6 cm long, 1.5 - 3 cm thick, whitish or grayish, hollow, narrowed towards the base. The mushroom is conditionally edible, the third category. (Appendix 5 Table 5)

RAINCOAT.

Settles in coniferous and deciduous forests, meadows and pastures, on rotten wood, on various soils. It occurs more often in single specimens or in small groups from July to September. Fruiting body 1 - 8 cm in height, 1 - 6 cm in diameter, spherical, plum-shaped, pear-shaped, sessile or with a small false stalk, folded below, in the upper (fruiting) part, where spherical spores are formed, first whitish, then buffy, with maturing dark umber-brown, covered with bushes of needle-like thorns of various sizes on top, whitish grains below. The flesh is white at first, then brown-purple, without much taste and smell. The mushroom is edible, the fourth category. The young tribe is used for food (until the flesh has darkened) fresh, suitable for drying. (Appendix 5 Table 5)

OPENOK WINTER. WINTER MUSHROOM (Flammulina velutipes (Fr.) Sing.) .

It settles in large groups on dying trees and stumps of various hardwoods, most often elm, elm, less often willow, poplar, aspen, linden, usually in late autumn - in late September or early October, when the temperature drops and air humidity increases. The massive development of winter honey fungus continues after snowfall, until persistent frosts. Frozen mushrooms during thaws and in early spring thaw and continue their development, forming viable spores. The plates in young mushrooms are light yellow or cream, in old ones they are darkening, rather rare, wide, slightly adherent to the stem. Spore powder is white. Spores are cylindrical, oval, smooth. Leg from 3 to 10 cm long, 0.5 - 0.8 cm thick, cylindrical, often flattened from above, elastic, dense, color typical for this type of fungus: velvety below, dark brown, almost black, above lighter, yellowish . A little-known edible mushroom of the fourth category. Possesses high palatability. The caps and upper parts of the legs of young mushrooms are eaten fresh, salted and pickled, suitable for drying. Winter honey agaric can be confused with a poisonous sulfur yellow mushroom. (Appendix 5 Table 5)

RYADOVKA RED. OPENOK RED (Tricholomopsis rutilans (Fr.) Sing.) .

Settles on pine stumps and near them, sometimes in large colonies, from August to October. The cap is up to 15 cm in diameter, in young mushrooms it is convex, then prostrate, reddish-yellow or yellow-orange with a lilac tint. The pulp is yellow, thick, soft, with a sweetish taste and a sour smell. The plates adherent to the stem are golden yellow. Spore powder is white. Spores are almost rounded. Leg up to 10 cm long and up to 2 cm thick, cylindrical or thickened at the base, yellowish, with red flaky scales, often hollow. Conditionally edible mushroom of the fourth category. (Appendix 5 Table 5)

fly agaric RED (Amanita muscaria (Fr.) Hooker).

It grows in deciduous, coniferous and mixed forests, especially in birch forests. It occurs frequently and abundantly singly and in large groups from June to autumn frosts. The hat is up to 20 cm in diameter, at first spherical, then flat-convex, bright red, orange-red, the surface is dotted with numerous white or slightly yellow warts. The flesh is white, yellowish under the skin, soft, odorless. The plates are free, white, in old mushrooms they turn yellow, frequent, the spore powder is white. Spores ellipsoid, smooth. Leg up to 20 cm long, 2.5 - 3.5 cm thick, cylindrical, tuberous at the base, first dense, then hollow, white, glabrous, with a white or yellowish ring. The base of the leg is covered with white warts in several rows. The ring is white. The mushroom is poisonous. Symptoms of poisoning appear within 20 minutes and up to 2 hours after ingestion. (Appendix 5 Table 5)

fly agaric PANTER (Amanita pantherina (Fr.) Seer.).

It grows in broad-leaved, mixed and coniferous forests, more often on sandy soil, from July to October. Cap up to 12 cm in diameter, at first almost spherical, bell-shaped, then prostrate, with a wide tubercle in the center, usually ribbed along the edge, gray-brown, olive-gray, brownish, sticky skin, with numerous white warts located in concentric circles. The flesh is white, with an unpleasant odor, does not turn red when broken. The plates are free, white, narrowed towards the stem. Spore powder is white. The mushroom is very poisonous. Symptoms of poisoning appear within 20 minutes and up to 2 hours after ingestion. (Appendix 5 Table 5)

PALE TOADSTOOL (Amanita phalloides (Fr.) Seer.) .

Grows in coniferous and broad-leaved forests, birch forests, oak forests singly and in groups from June to autumn frosts. Occurs rarely. The cap is up to 10 cm in diameter, at first bell-shaped, then flat-convex, light green, white, yellowish-brown-olive, usually darker in the middle, with a silky sheen, slimy in wet weather, sometimes with white flakes on the surface.

The pulp is white, thin, odorless and tasteless. The plates are free, frequent, white. Spore powder is white. Spores are almost spherical, smooth. Leg up to 12 cm long, 1.5 - 2 cm thick, hollow, white, sometimes with a yellow tinge, smooth, tuberous thickened at the base. The ring on the leg is white, striped. Deadly poisonous mushroom. Signs of poisoning appear after 8-12, sometimes 20-40 hours after eating. The white form of the pale toadstool can be mistaken for champignons, which differ from it in the absence of a tuberous thickening at the base of the stem and pale pink or dark plates. In addition, the pale grebe can be mistaken for greenish and green russula. (Appendix 5 Table 5)

SPARASSIS CURLY. MUSHROOM CABBAGE (Sparassis crispa Fr.) .

Grows in coniferous forests near pine, spruce, cedar and fir (on the roots). It is very rare in August - September. Fruit body 10 - 35 cm in diameter, highly branched, fleshy, cream or ocher-yellow, brownish in old age. The branches are flat, thin, curly. The pulp is white, fibrous, with a strong specific, rather unpleasant odor, without much taste. Spore powder is yellowish. Spores are ellipsoid. Leg inconspicuous, thick, dark. The mushroom is edible. It is recommended to include in the collection of pure cultures. Listed in the Red Book of the Russian Federation. (Appendix 5 Table 5)

3. Uses of mushrooms and their significance

3.1 Mushrooms as food product

Mushrooms are a valuable food product. In terms of nutrient content, mushrooms are superior to many vegetables and fruits, and in terms of chemical composition and a number of features, they are close to products of animal origin. Dry porcini mushroom broth is superior in calories to meat broth. Therefore, the harvesting of mushrooms is of great importance in the national economy.

According to their nutritional value, mushrooms are divided into IV categories:

I - white mushrooms, mushrooms, yellow mushrooms, mushrooms;

II - boletus, boletus, boletus, oak, volnushki, champignons;

III - flywheels, russula, chanterelles, honey mushrooms, stitches, morels;

IV - violinists, rubella, pigs, greenfinches, ordinary soldiers.

This classification can be said to be conditional, because the quality of the finished product depends not only on the category, but also on how well the mushrooms are processed.

The nutritional value of mushrooms depends on various factors: meteorological conditions, soil conditions, as well as the age of the mushrooms. Young mushrooms are more nutritious than overgrown, old ones.

Fresh mushrooms contain a significant amount of water, on average 90%. During heat treatment, the amount of water is almost halved, while drying is reduced to a minimum. Dried mushrooms are often referred to as "vegetable meat" because Mushrooms contain a lot of protein and fiber.

As the data in Table 1 show, mushrooms are closest to vegetables, but contain, in comparison with them, more proteins.

Table 1

The chemical composition of mushrooms (%).

Name							Energet. prices. (kcal)

boletus

boletus

Half of the dry residue in mushrooms is nitrogenous substances, of which 58-75% are proteins. In relation to the raw mass of mushrooms, proteins make up 2-5%. The composition of mushrooms in proteins depends on the type of fungi and parts of the fruiting body. Proteins are concentrated in mushroom caps, which are much more valuable than the denser but less nutrient-rich stems. Studies and various chemical analyzes show that the proteins of some mushrooms (porcini, boletus, boletus) are complete, i.e. contain all essential amino acids. The rest - contain an incomplete set of amino acids. The main amino acids present are leucine, tyrosine, arginine and glutamine. Their content ranges from 14-37% of the total amount of acids. They are good because they do not require the cost of digestive juices for their breakdown and are easily absorbed into the intestines. Ceps are especially rich in free amino acids (8.6% dry residue). Many nitrogenous substances are non-protein (from 19 to 37% of total nitrogen). Fungin also belongs to nitrogenous substances, which gives strength to fungal cells, i.e. serves as the basis of the supporting tissue (fungal fiber).

Fats in mushrooms contain from 0.1 to 0.9%. The composition of fats includes a very valuable substance - lecithin. Fat is found in mushrooms in the spore-bearing layer. Fat contains fatty acid glycerides and free fatty acids (palmitic, stearic, butyric, acetic).

The specific aroma of fresh mushrooms is known to change with various ways mushroom processing. Volatile compounds play the main role in the formation of the aroma of many plant products. The composition of aromatic substances includes: isovaleric aldehyde, acetaldehyde, benzaldehyde, ethyl betyl ketone, methylcyclohexanone, etc. However, many volatile substances of fungi have not been identified, their composition has not been determined.

In terms of the number and composition of carbohydrates, mushrooms are close to vegetables, but there are carbohydrates that are not found in other foods. They include sugars, sugar alcohols, glycogen, fiber (0.2-1%). Sugars in mushrooms contain 2-16%, dry residue - 0.01-1.5% in relation to the fresh weight. Sugars are represented by glucose (0-4.2%), trihalose (0-1.67%).

Sugar alcohols contain mannitol (0.2-0.7. There is no starch in mushrooms, but there is glycogen identical to glycogen of animal origin. Tregasolite or lycosote (1.7%) improves the taste and increases the nutritional value of mushrooms. Mycoinulin and parodextrin are also present in mushrooms , which cause mucilage of mushrooms during long-term storage.

table 2

Mushrooms and vitamins are rich, especially of group B: B1, B2; RR. Chanterelles are especially rich in B vitamins. White mushrooms contain vitamin B1 (0.2-0.37%). In champignons, the amount of this vitamin is slightly less. The presence of vitamin B2, C and D was found in white mushrooms. Vitamin A (0.9-6.7 mg%) is found only in some mushrooms (white, camelina), mainly in the form of carotene, which only after being absorbed by the body turns into vitamin BUT.

Table 3

mushroom name
boletus
boletus

Russula

3.2 Poison mushrooms

The most poisonous and most terrible mushroom is the pale grebe. It contains the strongest poison - folloidin, which retains its toxicity even when cooked at 100 ° C. At the same time, it does not dissolve in water, remaining in fungal tissues. The first signs of poisoning with this fungus appear 10-12 and even 30 hours after ingestion. There is a headache, dizziness, blurred vision, cramps in the limbs. There is a strong thirst and severe pain in the stomach, the temperature drops to 35 ° C. Then the attacks subside and after 2 hours are repeated again. With untimely assistance, 90 out of 100 people die. No processing methods reduce the poisonous properties of mushrooms.

Mushrooms of the fly agaric group cause mild poisoning, and in some cases, especially in children, can be fatal. The toxic effect of the red fly agaric is due to the presence of alkoloid muscorine in its tissues. Initial poisoning with this fungus is expressed in severe intoxication. Vomiting, dizziness, stomach pain and cold sweat appear after 1-2 hours. If the poisoning is mild, then recovery occurs in 2-3 days.

Conditionally edible mushrooms, lines and morels, if they are not boiled and drained before frying, cause poisoning that causes death. The tissues of these mushrooms contain gilvelic acid, which causes severe poisoning.

In addition to poisoning, mushrooms can also bring stomach upset. Gastric disorders are caused by edible mushrooms unless they are benign, ie. overripe, wormy, stored for more than a day or salted and pickled mushrooms stored in aluminum or zinc dishes. Signs of poisoning are detected quickly and are accompanied by abdominal pain, nausea, and vomiting. Recovery occurs in a few hours. Light poisoning can be caused by improperly cooked volnushki, hogs, nigella, milk mushrooms, and valui. In case of any poisoning, you should immediately call a doctor. Before his arrival, the patient should be put to bed, heating pads should be placed on the legs and stomach and given small sips of salted water or strong tea, coffee.

But, despite the fact that some mushrooms are harmful, most of them are a very valuable food product, which is not only possible, but also necessary for use in the human diet.

3.3 Medicinal properties of mushrooms

Some mushrooms have bactericidal properties: porcini mushrooms contain the substance herzenin, which reduces pain in angina pectoris, increases the vital activity of the human body; a resinous substance was found in the oil, which helps with headaches; pepper mushrooms are used in the treatment urolithiasis and as a diuretic; an antibiotic was found in a mountain porcini mushroom, which stops the growth and development of many bacteria, as well as tuberculosis pathogens; raincoat and golovach are used in medicine as a hemostatic agent, an aqueous extract of the giant raincoat inhibits the growth of malignant tumors; Amanita muscaria is poisonous, but is used for glandular tumors, tuberculosis and diseases nervous system. Folk remedy is a water and alcohol tincture of fly agaric for rheumatism; pale toadstool treat cholera; mushrooms are used to treat frostbitten parts of the body.

The antibiotic lactovioriolin was obtained from camelina, which inhibits the growth of various harmful bacteria. A new antimicrobial substance was obtained from the govorushka, which is used in the treatment of tuberculosis, skin and bone restoration. An antibiotic deadly for Koch's wand was found in the porcini fungus. The meadow agaric turned out to be active in the fight against Escherichia coli, staphylococcus, etc.

Conclusion

Summing up, we can say for sure that fungi are present in all plant communities, take an active part in their life, are in close relationship with all the organisms inhabiting them, and participate in the general circulation of substances. They also take place in various spheres of human activity. But, of course, many of their positive or negative qualities have not yet been fully studied and, accordingly, require further research.

Sakhalin champignon

Sakhalin champignon - grows in summer and autumn in coniferous forests. On the territory of Russia, it is found in coniferous and mixed forests of the Far East. This fungus often develops characteristic gray spots on its whitish cap. Descending plates, a rather large hanging double ring on the stem, dense white flesh with a mild mushroom (NOT flour!) smell, without much taste, and a rather considerable size - all this makes the mushroom quite recognizable.

Confusion periodically arises with Catathelasma ventricosum (Sakhalin champignon), as many (foreign, translator's note) authors describe it with a brown cap and a floury smell, which is typical for. Western authors have attempted to separate these two species based on cap size and microscopic examination, but so far this has not been successful. The cap and spores of Catathelasma Imperiale (Imperial Mushroom) are theoretically slightly larger, but there is a significant overlap in the ranges of both sizes: both caps and spores.

Until DNA studies are carried out, it is proposed to separate Catathelasma ventricosum (Sakhalin mushroom) and Catathelasma Imperiale (Imperial mushroom) in the old fashioned way: by color and by smell. Sakhalin mushroom has a whitish cap that turns gray with age, while imperial mushroom has a yellowish tint when young, and darkens to brown when ripe.

Description:

The entire fruiting body of the fungus at the beginning of growth is dressed in a common light-brown veil; during growth, the veil is torn at the level of the edge of the cap and breaks into pieces that quickly fall off. The veil is white, strongly stretching and thinning with growth, covering the plastics for a long time. After the rupture, it remains in the form of a ring on the leg.
Hat: 8-30 centimeters or more; first convex, then becomes slightly convex or almost flat, with a folded edge. Dry, smooth, silky, whitish in young mushrooms, becoming more grayish with age. In adulthood, it often cracks, exposing white flesh.

Plates: Adherent or weakly decurrent, frequent, whitish.

Stem: About 15 centimeters long and 5 centimeters thick, often thickened towards the middle and narrowed at the base. Typically deeply rooted, sometimes almost completely underground. Whitish, light brownish or grayish in color, with a hanging double ring, which, according to various sources, can either remain on the stem for a long time, or disintegrate and fall off.

Pulp: White, hard, dense, does not change color when broken and pressed.

Smell and Taste: The taste is indistinct or slightly unpleasant, the smell of mushrooms.

Spore powder: White.

Ecology: Probably mycorrhizal. It grows in summer and autumn alone or in small groups on the ground under coniferous trees.

Microscopic examinations: spores 9-13*4-6 microns, smooth, oblong-elliptical, starchy. Basidia about 45 µm.

Edibility: Considered a high quality edible mushroom. In some countries it is of commercial importance. It is used in any form, it can be boiled, fried, stewed, marinated. Since the mushroom does not have its own pronounced taste, it is considered an ideal addition to both meat and vegetable dishes. When harvesting for the future, you can dry and freeze.

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MUSHROOMS OF THE SAKHALIN REGION

Mushrooms are organisms that feed on prepared organic matter. All mushrooms are divided into several types: lamellar, tubular and poisonous. Fungi reproduce by means of spores. Mycology (from the Greek "mike" - mushroom) is the science of fungi.

EDIBLE MUSHROOMS

LAMINATE MUSHROOMS of the Sakhalin Region

White mushroom, boletus It grows in dry deciduous and coniferous forests, usually from the second half of August to October. The hat comes in various colors: dark brown, greenish, beige. The leg is whitish or light brown with a white mesh pattern in the upper part or in the middle. The flesh is white, does not change color when broken. The mushroom is suitable for drying, pickling, salting and canning.

Boletus, aspen Loves deciduous woodlands. But everywhere it grows in shady tall forests, even in thickets of grass you can find it. Where there is a lot of poplar, the cap has a gray color, in damp places it is white-pink, in mixed light forests it is orange or yellow-red. Leg thickened downwards, white, with oblong white, brown or dark scales. The pulp is white, strong, at a break it first turns pink, then turns blue to black. The boletus is fried, pickled, dried and canned.

Boletus, birch Found in birch-mixed forests throughout the island from July to October. The hat is convex, later cushion-shaped, gray or gray-brown, sometimes black or completely white. The leg is also thickened downwards, white or grayish. The flesh is white, does not change color at the break, turns pink with a gray or spotted cap. Boletus is suitable for all types of processing.

Butter dish Perhaps the most common edible mushrooms. They grow in groups both in coniferous and mixed forests, on the edges, in glades, along roads and near paths from mid-summer to late autumn. The cap is convex, later almost flat, the skin is sticky-mucous. In young mushrooms, the bottom of the cap is covered with a white film. With the age of the fungus, it breaks and remains on the stem in the form of a ring. Leg pale yellowish. The pulp is tender, yellowish, does not change color at the break.

Kozlyak Often comes across during the collection of mossiness mushrooms and oil. Especially a lot in the north of the island. The cap is convex, then flat, usually with a wavy edge, reddish-pink, brown, reddish-brown, velvety, dry or slightly slimy. Flesh reddening when broken.

Flywheel Very widespread on the island. The cap is convex, flat-convex, dry, felt-scaly, ocher-brown, dirty brown, with a curved, sometimes lobed edge. The flesh is up to 4-5 cm thick, pale, almost white, turning blue at the break. Tubules are wide, yellowish-brown, turning brown from pressure. Leg velvety, dark brown, lighter above. The flesh of the leg is bluish, brownish.

TUBE MUSHROOMS of Sakhalin and the Kuriles

Ginger Grows in sparse spruce forests or young growth, usually in groups, in August-October. The hat is smooth, naked, red, light orange, reddish or bluish green. The plates are orange, turn green from pressure. The leg is even, hollow, of the same color with a cap or somewhat lighter. The flesh is orange (turns green later). It is considered the best mushroom for pickling.

Mushrooms More often grow in mixed forests on the slopes of hills, in ravines in rather significant groups. The hat is slightly slimy, "raw", milky white, colors Ivory or pale yellowish, with faintly visible stripes. The plates are white with a yellowish edge, adhering to the stem or slightly running down it. The leg is smooth, hollow, white. The pulp is dense, but brittle, white. The breast goes only for salting.

Skripitsa Usually grows in groups, like milk mushrooms and volnushki, mainly in September. Occurs infrequently. The hat is convex at first, depressed in the middle, with a curled edge, then funnel-shaped, dry, lowered, then naked, pure white, later slightly buff. The plates are infrequent, whitish or yellowish. The stalk at the base is somewhat narrowed, solid, with very abundant white milky juice.

Cap at first flat, with a hole in the center, with a curled hairy edge, later becomes funnel-shaped, wavy, pink, yellowish-pink, sometimes fading and becoming whitish. The leg is hollow, of the same color as the hat or paler. The pulp is loose, brittle, white or pinkish. The mushroom is used only salted.

Russula Widely distributed in coniferous and deciduous forests. In most russula, the flesh is very fragile, brittle. Russula hats are white, bluish, red, yellowish-greenish, in a word - of different colors and shades.

Agaric real autumn mushroom. It grows in bunches, so the caps below the fruiting bodies are often showered with white spore powder. Uninformed pickers sometimes consider it mold and do not take such mushrooms. There is a white membranous ring on the stem. In this, real honey agaric differs from poisonous false and other unsuitable for food mushrooms, which also grow in bunches on wood. The hat of a real mushroom is fleshy, hemispherical, convex with a curved edge, then prostrate, honey-yellow, wood-colored, tanned skin, pale brown, with darker brown scales. The plates are white, cream, brownish in mature fruiting bodies, almost the same color with a cap. The stem is gradually thickened downwards, almost the same color as the cap and with a white ring, sometimes with a brown edge.

Chanterelle Grows in coniferous and deciduous forests, usually in groups. Egg-yellow mushroom. The cap is convex, then depressed, sometimes funnel-shaped with a wavy edge, smooth. The plates run down far along the stem, branched forked, thickish, look like folds. The stem is thinner downwards, at the top it passes into a hat, solid. The pulp is quite dense, white, yellowish to the edge, with a pleasant smell, not wormy.

Ilmak At a young age, the cap is corymbose, then with a deep dimple and, finally, funnel-shaped, irregular with a lobed edge, lemon yellow. The plates are frequent, narrow, slightly pinkish, running far down the stem in lines. Cream leg. The pulp is white. They grow in bunches. Suitable for fresh cooking, drying and pickling. Hats are usually eaten in mature ones, the legs are often rough.

Among the numerous variety of mushrooms in the Sakhalin region, there are also MEDICINAL MUSHROOMS

Spruce camelina Used for hormonal disorders

Late honey agaric (winter) Promotes the prevention of vascular diseases, has antiviral, antifungal and anti-inflammatory properties.

White mushroom An extract from this fungus is used for skin diseases Kozlyak It is an excellent antibiotic

Also, POISONOUS MUSHROOMS grow from the Sakhalin forests, which can cause severe poisoning in humans when used as food.

Amanita muscaria is common and very abundant in places. The cap is hemispherical, later slightly convex, sticky, shiny when dried, bright red, orange (sometimes fades to yellowish), with white flakes on the surface, rarely without them. The plates are white. The legs are solid at first, then hollow, fibrous, white, with a membranous white or yellowish ring, tuberous-thickened at the base, adherent sheath, from which only warty-scaly belts are visible on the tuberous thickening. The flesh is white, orange or yellowish under the skin, without any special smell and taste. Dangerously poisonous.

Fly agaric white (spring) Hat 3-6 cm, convex, white with a slightly silvery edge. The plates are white with a pink tint. The leg is long with a white ring, slightly striped from the top. Contains poison.

Fly agaric panther Strongly poisonous. The cap is brown, convex, then prostrate with a wide tubercle and a ribbed-striped edge, with remnants of a common veil in the form of white warts, usually located in circles, less often over its entire surface. The plates are free, white. Leg with tuberous thickened base. The stem ring is white, creamy white, smooth.

Pale grebe Hat first bell-shaped, then slightly convex, with a smooth edge, silky, white, pale green, yellowish green or olive green, usually darker in the middle - to olive brown. The plates are not adherent to the stem, white. The leg is narrowed upwards, white or greenish, with a membranous, on the one hand, white or greenish, on the other, a white-yellowish ring. At the base with a saccular lobed, white or greenish sheath. The flesh is white, slightly colored under the skin, without a special smell and taste. Contains toxic substances - phyllin and amatine

Satanic mushroom Not often, but found. The hat is 8-20 cm in diameter, 5 cm thick, cushion-convex, grayish or greenish, slimy in wet weather. Leg 6-10 cm long, 5-6 cm thick, tuberous-swollen at the base, with a red mesh pattern, densely brick-colored near the ground. The flesh is white, turns red at the break, then turns blue, with the smell of raw potatoes, sweet.

You can get poisoned not only by poisonous mushrooms, but also by edible mushrooms if they are covered with mold or have been stored for a long time. Here are some misconceptions that exist among mushroom pickers: all poisonous mushrooms smell bad (this is not true); poisonous mushrooms do not eat worms or snails (this is also not true); all poisonous mushrooms have a nasty taste (false); it is enough to remove the skin from the cap from the poisonous mushroom, as it becomes harmless (completely wrong). The first signs of poisoning can be seen after one and a half to two hours. Weakness grows very quickly, nausea, vomiting, abdominal pain, headache and dizziness appear, convulsions appear. The patient must urgently provide first aid: induce vomiting, drink a weak solution of potassium permanganate - and again induce vomiting. Call an ambulance immediately.

Trutovik bordered

northern tinder fungus

Some mushrooms of the Sakhalin region are listed in the RED BOOK of the Russian Federation

Aspen white Rogatic pistil

Shishkogryb flaky-legged Sparassis curly (mushroom-ram, mushroom cabbage)

Check yourself: What are the edible mushrooms of the Sakhalin region? What poisonous mushrooms grow on Sakhalin and the Kuril Islands? What medicinal mushrooms of the Sakhalin region do you know? What is mycology?

Mushroom Picker's Memo Do not pick mushrooms that you do not know, because they may turn out to be pale toadstool, satanic mushroom or false honey agaric, which pose a threat to health and even human life. Mushrooms should not be given to children under 3-5 years of age. Carefully pick mushrooms so as not to damage the delicate mycelium: it consists of very thin whitish threads; Do not tear up the leaf litter or moss around the mushroom; In a carelessly cut mushroom, the part of the stem remaining on the ground can rot, and pulling out the mushroom can also disrupt the mycelium and lead to its complete death, so the fruiting body of the fungus must be cut off at the very base or carefully unscrewed.

Well done! Well done!

A purple mushroom grows on Sakhalin. Silent hunting on Sakhalin: what mushrooms, where and when are they harvested on the island

Send your good work in the knowledge base is simple. Use the form below

Introduction

The aim of the work is to study this biological resource of Sakhalin, its significance and role in nature and human life.

Tasks:

1. Get acquainted with the scientific literature on this topic.

2. To study the ecology of Sakhalin mushrooms.

3. Consider the taxonomy of Sakhalin mushrooms.

1. General characteristics of the vegetation of Sakhalin

2. Mushrooms of Sakhalin

2.1 Morphology and taxonomy of fungi

Fungal reproductive organs develop on the mycelium. Unlike mycelium, they are extremely diverse in morphology. Their structure serves as the basis of modern mushroom taxonomy.

2.2 Ecological groups of fungi

Mushrooms are very specific in their requirements for growth and development conditions. They are usually strictly confined to a set of ecological conditions (especially to the substrate), in which a given genus or species has advantages over others.

Thus, fungi are present in all plant communities, take an active part in their life, are in close relationship with all the organisms inhabiting them, and participate in the general circulation of substances.

2.3 Representatives

CHAMPIGNON ORDINARY.

The flesh is thick, white, turning pink on the cut, with a pleasant mushroom smell and high taste. The plates are free, at first white, then pinkish, grayish-violet, and in mature mushrooms they are dark brown, almost black.

The spore powder is dark brown, almost black. Spores broadly oval, smooth, dark brown. Leg up to 10 cm long, up to 2 cm thick, hollow, straight, white, with membranous ring. The ring is single-layer, located almost in the middle of the leg.

The mushroom is edible, the second category. Used fresh and pickled, suitable for drying. (Appendix 1 Table 1)

WHITE MUSHROOM BIRCH (Boletus edulis f. betulicola Vassilk).

Grows in dry deciduous and coniferous forests. Fruiting from early July to mid-October. The cap is light brownish, ocher-yellow or whitish. The leg is rather thick, not long. (Appendix 1 Table 1)

boletus (Leccinum scabrum (Fr.) S. F. Gray) .

BUCK REAL. BUCK RAW (Lactarius resimus (Fr.)).

GINGER PINE. GINGER BOROVOY (Lactarius deliciosus (Fr.) S. F. Gray var. pini Vassilk).

WAVE PINK (Lactarius tormmosus (Fr.) S. F. Gray).

VIOLIN (Lactarius vellereus (Fr.)).

OIL CAN GRAINY (Suillus granulatus (Fr.) Kuntze).

RUSSUS GREEN (Russula aeroginea Lindbl. ex Fr.).

MOHOVIK GREEN (Xerocomus subtomen tosus (Fr.) Quel) .

chanterelle REAL (Cantharellus cibarius Fr.).

KOZLYAK (Suillus bovinus (Fr.) O. Kuntze).

STITCH ORDINARY (Gyromitra esculenta (Pers.) Fr.).

RAINCOAT.

OPENOK WINTER. WINTER MUSHROOM (Flammulina velutipes (Fr.) Sing.) .

RYADOVKA RED. OPENOK RED (Tricholomopsis rutilans (Fr.) Sing.) .

fly agaric RED (Amanita muscaria (Fr.) Hooker).

fly agaric PANTER (Amanita pantherina (Fr.) Seer.).

PALE TOADSTOOL (Amanita phalloides (Fr.) Seer.) .

SPARASSIS CURLY. MUSHROOM CABBAGE (Sparassis crispa Fr.) .

3. Uses of mushrooms and their significance

3.1 Mushrooms as food product

According to their nutritional value, mushrooms are divided into IV categories:

I - white mushrooms, mushrooms, yellow mushrooms, mushrooms;

II - boletus, boletus, boletus, oak, volnushki, champignons;

III - flywheels, russula, chanterelles, honey mushrooms, stitches, morels;

IV - violinists, rubella, pigs, greenfinches, ordinary soldiers.

This classification can be said to be conditional, because the quality of the finished product depends not only on the category, but also on how well the mushrooms are processed.

The nutritional value of mushrooms depends on various factors: meteorological conditions, soil conditions, as well as the age of the mushrooms. Young mushrooms are more nutritious than overgrown, old ones.

Fresh mushrooms contain a significant amount of water, on average 90%. During heat treatment, the amount of water is almost halved, while drying is reduced to a minimum. Dried mushrooms are often referred to as "vegetable meat" because Mushrooms contain a lot of protein and fiber.

As the data in Table 1 show, mushrooms are closest to vegetables, but contain, in comparison with them, more proteins.

Table 1

The chemical composition of mushrooms (%).

3.2 Poison mushrooms

Conditionally edible mushrooms, lines and morels, if they are not boiled and drained before frying, cause poisoning that causes death. The tissues of these mushrooms contain gilvelic acid, which causes severe poisoning.

But, despite the fact that some mushrooms are harmful, most of them are a very valuable food product, which is not only possible, but also necessary for use in the human diet.

3.3 Medicinal properties of mushrooms

Conclusion

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Sakhalin champignon

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