Yesterday, on Saturday, there was again a sortie into the forest for mushrooms, only after the autumn, behind the tins and butter mushrooms.

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And as it turned out a little late. They have a lot of oil, they grow in colonies.

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They grow more often in pine forests, but they can also grow in mixed soils, such as I did, right in the grass, but near the pines it is necessary.

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They are many, but already overgrown.

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Ryzhikov, unfortunately, almost no. They like spruce forests, and can also grow in mixed, but near the fir-trees. I, as a mushroom picker, have their places.
I went this time just to the mixed forest, or rather the former collective farm field, but abandoned. On it rose and pine and fir-tree and birch.

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Therefore, you can find different mushrooms in one place.

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Very comfortably. In the past few years there have been many, all were enough, now some bad harvest year for mushrooms.
I took a little bit of everything: and buttered, and redheads and little boobies and little freckles, they were already pretty and seductive, I usually see them as big, but here they are like buttons, they refer to conditionally edible ones.

Masljat in the beginning wished to throw simply in a freezer not cleared, in the winter then they are easy for cleaning and hands do not get dirty. And the fragrance from them to the whole kitchen, as if only from the forest. But after thinking it over, it was necessary to clean and boil, so they decrease in volume and take up less space in the freezer. Marinate has no desire, and without desire it is better not to undertake. And there are not so many of them, from ice-cream fungi in winter we like to eat more than pickled.

Podosinoviki again dried on a baking tray with large but clean buttermilk. In winter, everything will come in handy. Promised the recipe for mushroom sauce in the last post. Dried mushrooms are grinded on a coffee grinder into flour, melted butter in a frying pan, pour in the mushroom flour, constantly mixing the minutes. 3. I do everything by sight, so I do not write the quantity. Then I pour in milk or cream, I also mix everything. For the thickening I add a little ordinary white flour. Salt to taste.

Here it is a pine, and beneath it is buttered.

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Here's the Christmas tree, it's time to drive around her.

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And under it is a redhead.

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Here they are birch trees, and under them are the boletus and podberezoviki.

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Handsome buffoons.

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Underarms.

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Even wild apple-trees are.

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There are young apples and ashkins.

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There were also podberezoviki, I have a great habit of stringing on trees, suddenly someone from animals will come in handy, if it has time to dry up in our weather.

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There are russules, I do not collect them, but someone loves them.
Even the grapes come across. Today we did not come for them. I do not take them today. We have already collected them and salted them. With them, too much fuss, you must also soak, as well as freckles, then under pressure to salt.
It turns out very tasty.

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Here and the freckles, though these are not small, but the usual size, the small enough to have enough charge from my soap dish.

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They should be soaked for a long time, up to 3 days, because they have bitterness. Periodically changing the water, otherwise they will turn sour. Then there are 2 ways of cooking, cold and hot. I probably will make it cold. They turn out to be crispy.

Here is the beauty we saw last.

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