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моя планета
Рыжики Царство грибов
Рыжики
Царство грибов моя планета
Царство грибов
лучший гид России
Дмитрий Тихомиров
Дмитрий Тихомиров Царство грибов
съедобные грибы
грибы
грибник
дмитрий тихомиров грибник
тихомиров грибы
грибной сезон 2021
какие грибы собирают осенью
рыжики в кляре
рыжики где собирать
рыжики как готовить
рыжики как выглядят
царствогрибов
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00:00:07
royal fun uncertain
00:00:10
time to pick mushrooms yourself it
00:00:13
is known that Peter loved quiet hunting with us
00:00:15
safety, first of all,
00:00:19
it is impossible to confuse the saffron milk cap with any other mushrooms; it doesn’t
00:00:22
even have any
00:00:25
poisonous doubles which saffron milk cap is a real one;
00:00:29
having arrived in the village of Verkhinsky, we
00:00:33
could not understand why They are
00:00:37
real saffron milk caps, but for any Russian
00:00:38
person valuable mushrooms are not only not
00:00:41
collected, but I don’t even call them anything at all. Load
00:00:44
saffron milk caps in barrels. Before the revolution, there was even
00:00:47
such a brand as Kargopol saffron milk cap. Forgotten
00:00:51
secrets now the tsars don’t know how to do it. Now we’re pouring
00:00:54
salt on our feet. Fermentation doesn’t work and
00:00:56
that’s all, so to speak.
00:00:59
beautifully has the appearance that is needed,
00:01:03
but the taste is absolutely not the cuisine and the culinary
00:01:07
page is simpler than steamed turnips. The saffron milk caps will
00:01:09
quickly release juice and
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in fact in two hours such an
00:01:15
express snack will be ready, and while I’m off I’ll
00:01:19
go for a walk in the forest, collecting saffron milk caps with
00:01:22
the best mushroom guide in Russia, Dmitry
00:01:24
Tikhomirov. cycle the kingdom of mushrooms
00:01:28
[music]
00:01:35
[applause]
00:01:37
[music]
00:01:39
if there is a mushroom in the world that
00:01:42
is known in many countries under the Russian name, then
00:01:45
it is the saffron milk cap, and it happened
00:01:48
because Peter the Great most
00:01:51
loved salted saffron milk caps in sour cream, this
00:01:54
house 300 years ago stood at the mouth of the Dvina
00:01:56
near Arkhangelsk, then the main and
00:02:00
only commercial port of Russia;
00:02:03
concrete lived in it for some time; historian
00:02:06
Ekaterina Ivanova has a version that it was in
00:02:08
this building that the tsar made an important decision; it is
00:02:10
quite possible that it was in this house that
00:02:14
Peter the Great came up with the idea of
00:02:16
exporting our saffron milk mushrooms and milk mushrooms
00:02:18
further to Europe because such an
00:02:21
export item in the 18th century, I
00:02:23
can’t presume to say one hundred percent,
00:02:26
but nevertheless,
00:02:28
the home was really in the Russian north,
00:02:30
namely the Russian north is the source of milk
00:02:32
mushrooms and saffron milk caps,
00:02:34
perhaps it was while near
00:02:36
Arkhangelsk that the tsar decided to introduce
00:02:39
the Europeans to his a favorite delicacy, this is how the
00:02:41
export of salted saffron milk caps
00:02:43
to Europe begins, and there the saffron milk cap immediately becomes a
00:02:46
real delicacy in many languages.
00:02:49
The name of the mushroom sounds the same as in
00:02:51
Russian, our Estonian neighbors call
00:02:54
it physics, the
00:02:56
Hungarians, critics of the German saffron milk cap and the
00:03:00
right here, and all thanks to the fact that Tsar
00:03:03
Peter loved these mushrooms, it’s
00:03:05
probably true that he had time
00:03:08
to pick mushrooms himself, but it
00:03:10
is known that Peter loved quiet hunting.
00:03:13
From time immemorial, quiet hunting in Russia
00:03:15
was called either mushroom picking or
00:03:17
fishing, but because you need to
00:03:19
sneak silently through the forest so as not to scare away the mushrooms
00:03:22
and so that competitors mushroom pickers don’t hear you
00:03:25
and don’t give away their mushroom places
00:03:27
and it’s described that’s why it’s a quiet hunt, we now
00:03:30
go for mushrooms, but what’s
00:03:33
interesting in Russia is not everywhere the saffron milk cap,
00:03:35
it’s the usual lactarius deliciosa, a
00:03:38
delicious milkweed, I had such an
00:03:42
experience when I arrived in the village of peaks
00:03:45
we couldn’t understand why they are
00:03:49
real saffron milk caps, but for any Russian
00:03:51
person they are valuable mushrooms, not only that they don’t
00:03:54
collect them and don’t even call them in any way, the
00:03:56
local population doesn’t have a name for them,
00:03:58
but they call them saffron milk caps; they are a completely
00:04:00
different type of mushroom that does not form milky
00:04:03
juice, which is extremely inappropriate pleasant in
00:04:07
appearance
00:04:08
zara grows there in the spruce and pine
00:04:10
litter, even peeling it is a problem,
00:04:13
but it is also reddish until the morning and is called
00:04:15
saffron milk, eaten sold at markets in buckets,
00:04:18
and so on, for residents of the Rostov
00:04:20
region, saffron milk cap is a mushroom of 3 crowbars and a rut
00:04:23
row cut prominent appearance edible but
00:04:27
not so delicious
00:04:29
saffron milk cap thorius in the Cossack villages
00:04:32
our saffron milk cap is not popular
00:04:35
for them atshan another mushroom that has no name at all this is
00:04:36
such an interesting
00:04:38
mushroom geography of a mushroom delicacy it’s
00:04:41
not for nothing that saffron milk cap was called the royal mushroom in
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Russia and was valued in third place
00:04:50
after the white boletus and the
00:04:53
real hairy one The milk mushrooms
00:04:56
were especially valuable, the so-called
00:04:59
bottle saffron milk caps, in
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size they had to fit into the
00:05:05
neck of a champagne bottle and, by the way, they
00:05:08
were more expensive than French champagne. The saffron milk
00:05:11
mushroom is not only tasty but also easy to
00:05:15
prepare; well, it requires
00:05:17
minimal processing for its
00:05:20
use;
00:05:21
it stores very well because mushrooms
00:05:25
were a favorite winter food, well,
00:05:28
firstly, for the Orthodox it is important
00:05:31
during Lent, and secondly, in general, to
00:05:33
diversify your diet in winter with something, especially for
00:05:36
people who are not very rich, let’s just say that it is
00:05:39
delicious, firstly, and secondly, it
00:05:42
is stored well, there are many
00:05:45
recipes for cooking camelina Peter the
00:05:47
Great as I already said, I preferred
00:05:49
salted saffron milk caps in sour cream, but unfortunately,
00:05:53
not only mushroom pickers but their mushroom gnat larvae,
00:05:59
saffron milk cap just loves this, you’re
00:06:01
wormy, let’s check the others, here’s a small one
00:06:04
in general, the smaller the saffron milk cap,
00:06:08
the more valuable it is, a
00:06:10
good harvest of this red forest
00:06:12
inhabitant provided a livelihood
00:06:14
thousands of peasants all over the country before the
00:06:18
revolution even had such a brand,
00:06:20
Kargopol saffron milk cap,
00:06:22
I’m now just in the pine tree
00:06:25
from Kargopol im in the Arkhangelsk
00:06:27
region
00:06:29
and now
00:06:31
saffron milk caps are coming en masse;
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these mushrooms begin to bear fruit in the
00:06:36
middle of summer and end in late
00:06:38
autumn, but they are born they don’t
00:06:40
always, but in waves, saffron milk caps prefer
00:06:44
exactly this kind of thick grass,
00:06:49
of course, it’s
00:06:50
not easy to spot them here, but if
00:06:55
you see such a bright orange
00:06:57
fruiting body, it’s absolutely a saffron milk cap.
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200 villages in the district were engaged in the
00:07:03
camelina fishery and then 15 thousand
00:07:08
poods
00:07:09
were sent to St. Petersburg and
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Before the revolution of 1917, before the revolution of 1917, salted saffron milk caps
00:07:18
were divided into two varieties, the first was
00:07:21
Kargopol krasniki barovye, the
00:07:24
second was Tver bruises saffron milk caps, spruce saffron milk caps,
00:07:32
it is impossible to confuse them with any other mushroom, it doesn’t even have any
00:07:36
poisonous counterparts,
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these mushrooms are saturated with a
00:07:41
bright orange color
00:07:44
with circular stripes It’s
00:07:49
very easy to identify the saffron milk around the cap
00:07:52
if we cut off the stem; it produces
00:07:57
an orange-colored juice and,
00:08:01
unlike most milkweeds, it is
00:08:04
absolutely not bitter. Mycologist Elena
00:08:08
Voronina has met saffron milk caps not only in the
00:08:10
usual pine forests of the northern
00:08:12
regions; there are jumps in old forests and
00:08:14
sometimes in forests such, well, let’s say, not
00:08:17
very comfortable mushrooms for living,
00:08:19
I for example had the opportunity to observe such
00:08:22
in the Rostov region
00:08:24
where there are very dry pine forests
00:08:26
that look, but according to our
00:08:28
ideas, like some kind of heavily
00:08:30
anthropogenically loaded forest park, that
00:08:33
is, there the soil seems to be trampled dry
00:08:36
and somehow very
00:08:38
densely packed and unfavorable for
00:08:41
the growth of anything, although
00:08:44
no one walks there, it’s just a
00:08:45
feature of the
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landscape, what else were we there when we were there for a
00:08:49
very long time, there was practically no
00:08:51
rain, but at the same time, there are more than enough mushrooms there, I’m
00:08:54
silent, I’m
00:08:57
collecting pine mushrooms, I’ll continue in the
00:09:00
Ryazan region,
00:09:01
pine saffron milk cap is considered more valuable than spruce saffron milk
00:09:05
because it is Mrs. Ti and denser.
00:09:09
Today I was lucky and I came across
00:09:12
a whole mycelium of
00:09:14
pine saffron milk caps. In this young pine
00:09:17
forest, I think pines com here is about 10
00:09:22
years old, this is the most optimal age for
00:09:24
fruiting
00:09:26
saffron caps
00:09:27
after this When harvesting saffron milk caps, usually the
00:09:32
fingers of all mushroom pickers turn
00:09:34
orange; this is explained, of course,
00:09:37
simply saffron milk caps belong to the lacticiferous family and
00:09:40
secrete
00:09:41
orange juice. Our ancestors
00:09:45
have experimentally
00:09:47
established that some types of fungi,
00:09:49
diseases and other saffron milk caps are a valuable raw material for
00:09:52
obtaining an antibiotic that inhibits the growth of the
00:09:55
tuberculosis bacillus, but no matter how
00:09:57
sadly delicious saffron milk caps
00:09:59
are contraindicated for people suffering from
00:10:01
low acidity, patients who
00:10:04
have undergone removal of the gallbladder due to
00:10:06
pancreatitis and cholecystitis,
00:10:08
they are not eaten during exacerbation of kidney diseases, the mycelium of the
00:10:12
saffron milk cap is kilometers of the finest
00:10:16
threads of hyphae and fruiting bodies growing
00:10:18
close to each other, these are most often
00:10:20
children of the same mycelium, but in which forests
00:10:23
look for saffron milk caps young or old, and it is generally
00:10:26
accepted that
00:10:29
there are two types of mycorrhizal fungi, these are the so-called
00:10:31
early and late mushrooms, the
00:10:33
early ones they come in, but let’s say the forest
00:10:36
starts from scratch after some kind of
00:10:38
damage or planting, and
00:10:41
accordingly, if there are
00:10:43
spores of such fungi there, they are mycorrhizal youth
00:10:46
these plants are like this,
00:10:49
but the camelina and most
00:10:52
other lactarius are a mushroom of the so-called
00:10:55
late stage of succession, that is, so that
00:10:56
it can spread its mycorrhiza, well,
00:10:58
at least as it is believed, the
00:11:02
mycelial network should already be formed, that is, the
00:11:04
flu, as it were, spreads to the young
00:11:06
plant already in the root system of an
00:11:09
older tree, so camelina is better
00:11:11
suited for already formed forests;
00:11:14
experienced mycologists advise going into the forest more often,
00:11:16
even just for a walk, then it will
00:11:19
reveal its mushroom places to you; it’s
00:11:22
clear that there is always a combination of
00:11:24
some factors; if we just
00:11:28
decide to find, for
00:11:31
example, boletus, we let's go where the young
00:11:35
pines are,
00:11:36
if we decide to look for
00:11:38
spruce mushrooms, we will look for 2 of them,
00:11:41
middle-aged, that is, it is
00:11:44
clear that certain knowledge is not needed,
00:11:46
but on the other hand, most often it will
00:11:49
work because not
00:11:52
every Berezniki will have a porcini mushroom and
00:11:53
it will be sad in certain places,
00:11:56
therefore, here, of course, it is better to rely on
00:11:59
your intuition if in an unfamiliar place;
00:12:02
however, in the Ryazan region, we discovered a
00:12:05
huge population of saffron milk caps for some reason not
00:12:07
in the old forest, because the saffron milk saffron would be in the
00:12:10
right place; it was a former collective farm field,
00:12:12
abandoned 20-30 years ago, there are no
00:12:16
competitors in In such young forests there is less
00:12:18
competition, so those who have
00:12:20
already settled in feel
00:12:23
more comfortable there, so don’t pass
00:12:25
by the young pine forests, but keep in mind
00:12:28
that getting lost in such a little wild forest is
00:12:30
no more difficult than in a forest, the young forest
00:12:33
seems to have never climbed yet a coppice,
00:12:36
believe me, getting lost in three young
00:12:39
pines is easier than a steamed turnip, any
00:12:41
real forest can be dangerous in
00:12:44
modern Europe, the forest is thinned out, branches are cut down,
00:12:47
pendants are cut down in Germany,
00:12:49
for example, there is a so-called white
00:12:52
bitrate, it has direct access rights to the forest, but
00:12:56
at the same time, the one who will fall on the head of a branch is
00:12:58
like this I can now make a
00:13:01
claim to the forestry department,
00:13:04
so that in Europe the forests are cleaner than ours, but the
00:13:08
victims of this frequency are mushrooms,
00:13:10
they don’t like an impudent invasion of their
00:13:13
kingdom, saffron milk cap is not found where, for example, a holiday
00:13:18
village appears on the site of a virgin forest.
00:13:27
goals that bind mushrooms
00:13:31
when we come to the forest, we don’t think about
00:13:33
how many mushrooms to collect there, but
00:13:36
mycologists have deducted this norm so that we can
00:13:39
fill the basket and leave it for divorce in the forest. There is an
00:13:42
institute in Kirov that
00:13:44
evaluates the overall productivity, so we can
00:13:47
get a harvest of 150 per hectare on our hectare
00:13:53
kilogram of mushrooms, but they recommend
00:13:57
about 2 percent to collect, that
00:14:01
is,
00:14:02
productivity, and there is an
00:14:05
appropriate
00:14:08
dose of collection, it is appropriate and the amount of
00:14:10
collection so as not to reduce the productivity of
00:14:13
forests in terms of the
00:14:15
mushroom population and
00:14:20
mushroom production for the future of
00:14:21
Western Europe, there are standards for collecting
00:14:24
mushrooms there, mushroom pickers often have to
00:14:27
pay for collecting fruiting bodies and where the
00:14:30
population density is very high, this
00:14:32
restriction makes sense; in Italy,
00:14:35
193 people live on one square kilometer;
00:14:39
in Russia, there are less than nine people
00:14:42
per square kilometer; and somewhere in the
00:14:45
Vologda or Arkhangelsk regions, it is
00:14:47
utter stupidity to standardize the collection of mushrooms,
00:14:51
even if the entire population will collect mushrooms from morning to evening,
00:14:54
causing great
00:14:57
harm to the population, won’t
00:15:00
large removal of
00:15:02
fruiting bodies reduce
00:15:05
the productivity of this forest? of
00:15:18
any
00:15:21
organism, the continuation of the steering wheel, there is no need to be
00:15:23
afraid of a person with a basket, if you
00:15:25
met a mushroom picker in the forest with orange
00:15:29
hands, or rather fingers, it means that he definitely
00:15:33
collected saffron milk caps and burqa mushrooms
00:15:36
in this very first category of edibility
00:15:39
and previously it was included in the empty one, it was
00:15:40
accepted, he included only two mushrooms and that’s
00:15:44
only saffron milk cap load saffron milk cap is properly salted, there
00:15:47
must be proper
00:15:49
fermentation, but this is a specific product
00:15:52
like Dorblu cheese and a culinary recipe for
00:15:55
saffron milk caps quickly, well, two hours have passed and
00:15:57
my saffron milk saffron milk caps are standing and standing, and
00:16:02
none of the mushroom pickers and forest
00:16:04
dwellers are intact for some reason, we are not flattered by them, we are
00:16:07
collecting them saffron milk caps with the best mushroom guide of
00:16:10
Russia Dmitry Tikhomirov cycle the
00:16:13
kingdom of mushrooms
00:16:15
[music]
00:16:18
[applause] [
00:16:19
music] a
00:16:22
huge number of spores that
00:16:24
spread mushrooms throughout the forest is necessary
00:16:27
for their new generations to appear what is the
00:16:30
main goal of
00:16:33
any organism to procreate the species you
00:16:36
carry out all the fruiting bodies in which
00:16:40
and sexual disputes have formed, what to do
00:16:45
first of all, do not pick old and
00:16:47
overgrown mushrooms,
00:16:48
most likely they will be wormy,
00:16:51
leave them to continue the mushroom genus
00:16:54
and
00:16:55
then you can fill the basket
00:17:00
with such wonderful saffron milk caps. By the way, next to the saffron milk caps grow
00:17:03
little-known mushrooms, purple moths,
00:17:06
they are often adjacent to with saffron milk caps and
00:17:08
boletus in young pine trees all
00:17:11
around you can fry salt stew
00:17:14
marinate to taste makrukh resembles an oil dish
00:17:16
when processed it turns red which is why it
00:17:19
got its name you just need to
00:17:22
remember that with mokrukh just like his butter dish
00:17:24
you need to remove the skin from the cap
00:17:27
but still our main goal today is
00:17:30
collecting carvings,
00:17:32
if you meet a mushroom picker in the forest with
00:17:36
orange hands, or rather fingers, it means
00:17:39
he was definitely collecting saffron milk caps, and so I
00:17:43
came across a whole family of
00:17:47
beautiful pine saffron caps, excellent
00:17:51
mushrooms, and the Italians are absolutely honest, they
00:17:54
call saffron milk caps, dumbfounded, bleeding to a
00:17:56
bloody mushroom, these are their associations
00:17:59
with the red juice of lactarius, and
00:18:02
this delicious orange-colored milky juice is
00:18:05
what it is for, to prevent them from being
00:18:08
eaten by mammals that love
00:18:10
to feast on mushrooms, and so the
00:18:13
last saffron milk cap disappeared under the grass, tearing it out in
00:18:19
public. The juices of saffron milk caps contain
00:18:22
a substance called lektor, which
00:18:24
gives them more precisely the juice like this the tart
00:18:29
coniferous specific taste of insect
00:18:32
pests from eating saffron milk caps, the juice
00:18:34
unfortunately does not interfere, but most
00:18:36
mammals are scared off by the truth, not all
00:18:40
of us are representatives of the species homo sapiens,
00:18:43
no doctor can understand us, saffron milk caps are
00:18:46
usually simply salted in a cold way, that
00:18:50
is, to send saffron milk caps you only need two
00:18:53
components, the saffron milk cap itself and salt and everything and there
00:18:56
is even express salting, although according to the
00:19:01
correct rules, saffron milk caps need to be salted for
00:19:03
a month and a half,
00:19:04
then fermentation occurs. The saffron milk caps
00:19:07
acquire a dark, rich, beautiful
00:19:10
color. It’s
00:19:11
not for nothing that they were so valued in Tsarist Russia, and
00:19:15
even now, by the way, they were then
00:19:17
quite expensive, up to 30 kopecks per pound. and the
00:19:21
money then was completely different, much more
00:19:24
expensive today, in the post-revolutionary
00:19:26
time, love wedge dji.com has not
00:19:28
gone away,
00:19:30
such a
00:19:31
Soviet was a researcher of just
00:19:34
cap mushrooms, Boris the Executioner Vasilkov,
00:19:36
he worked
00:19:38
in Leningrad at the Mechanical Institute,
00:19:41
so he introduced the categories of value of mushrooms,
00:19:44
the first highest but also the fourth the
00:19:49
lowest one goes on to
00:19:51
conditionally edible, so in this very
00:19:53
first category of
00:19:55
edibility and before it was included in guests, it
00:19:57
was customary he included only two mushrooms
00:20:00
and this is only saffron milk cap sadness, even the porcini
00:20:03
mushroom, famous and beloved by everyone,
00:20:05
was only in the second category,
00:20:08
so let's try saffron milk caps, it’s time for a
00:20:12
culinary page, we have
00:20:15
a little unusual today, I don’t need a
00:20:17
fire or a frying pan, unlike
00:20:20
other milk caps, saffron milk caps can even be eaten
00:20:23
raw, but you can quickly
00:20:26
salt them in just a couple of hours if
00:20:29
you have a plate on hand, but here you go I have a
00:20:31
transparent bowl,
00:20:33
take coarse salt,
00:20:37
cover the nose with it and then
00:20:41
lay out the saffron milk caps, in principle, this is how the
00:20:45
usual salting of saffron milk caps is done, but
00:20:49
of course it takes a month and a half for it, the
00:20:52
first layer of saffron milk caps is ready, sprinkle them
00:20:56
again with plenty of salt,
00:20:59
you don’t have to spare salt, even if the saffron milk cap
00:21:02
is perry salted, it’s enough then we
00:21:04
will rinse the
00:21:06
layer of saffron milk caps again, the mushrooms, we lay them out with the
00:21:10
plates facing up, the second layer is
00:21:13
ready, sprinkle the saffron milk caps again with salt and
00:21:16
that’s left, I can feel the last layer of saffron milk saffron milk caps
00:21:20
today I have
00:21:22
a little and the bowl is small,
00:21:25
but I think about 20 pieces I
00:21:30
’ll be able to quickly salt it
00:21:33
when saffron milk caps are salted for a long time, they must be
00:21:36
kept in salt for a month and a half,
00:21:39
of which 57 days at room
00:21:42
temperature for the fermentation process to begin,
00:21:49
so a few more saffron milk caps complete my bowl
00:21:58
[music] the
00:22:00
last saffron milk cap I have left is a
00:22:04
pinch of salt and
00:22:06
[music] oppression
00:22:15
saffron milk caps will quickly release juice and
00:22:19
in fact in two hours this
00:22:22
express snack will be ready, but for now I’ll
00:22:26
go for a walk in the forest,
00:22:30
mycologist Alexander Ivanov believes that in
00:22:32
our time we have forgotten how to properly salt mushrooms
00:22:34
and many contemporaries
00:22:36
manage to try the real correct
00:22:39
mode, there must be proper fermentation,
00:22:42
but this is a specific product like
00:22:45
Dorblu cheese because but not everyone likes it,
00:22:48
some say Tess, others say it’s
00:22:50
bitter and who is proud of such a thing and so
00:22:53
tasty such a piquant taste
00:22:56
the author of the famous book a gift for young
00:22:59
housewives or a means to reduce
00:23:01
household expenses Elena Molokhovets
00:23:03
gives this recipe for pickling saffron milk caps:
00:23:07
do not wash freshly picked saffron milk caps
00:23:09
wipe them clean put them in a bucket as they
00:23:11
grow with their caps facing up
00:23:13
sprinkle each row with salt cover with
00:23:16
a circle put a stone on it
00:23:19
for 1 bucket of saffron milk caps this is a little more than 12
00:23:22
liters take one and a half glasses of salt
00:23:25
so if you do everything right
00:23:27
you can try the favorite dishes of kings
00:23:30
and peasants this is a real classic
00:23:33
Russian culinary
00:23:36
a hundred years ago, salted saffron milk cap was one of the
00:23:38
ten main delicacies of Russian
00:23:41
cuisine, what was sold was sold in a
00:23:44
village store for a lot of money,
00:23:46
along with these royal saffron milk caps, black
00:23:49
red caviar in blocks and other brands of
00:23:53
Russian cuisine like this, but unfortunately this is
00:23:55
forgotten now, I don’t know how, the kings now We are with and
00:23:59
drinking a lot of salt doesn’t allow fermentation and
00:24:02
all this is so to speak
00:24:04
beautiful and has the appearance that is needed
00:24:09
but the taste is completely wrong so if you
00:24:12
want to try the right saffron milk caps, don’t
00:24:14
oversalt, I really don’t want to wait two months,
00:24:18
I’ll try the mushrooms trailer that
00:24:20
express pickling Well, two hours have passed
00:24:23
and my saffron milk caps are standing and standing, and
00:24:27
none of the mushroom pickers and forest inhabitants are
00:24:30
flattered for some reason, I think
00:24:33
not because they are not tasty, but because I
00:24:35
just couldn’t find them, so
00:24:38
we take
00:24:40
and
00:24:42
string 1 fungus onto the stems,
00:24:51
this is very delicious
00:24:53
[music]
00:24:54
so I advise everyone to collect saffron milk caps and
00:24:57
not only them in our forests there are many
00:24:59
little-known edible mushrooms you don’t know
00:25:02
them but we will tell you about them
00:25:05
look in other series
00:25:09
mushroom traditions ate the ancient inhabitants of
00:25:13
Europe pale toadstool amber the whole tribe
00:25:16
guessed this mushroom is not worth it eat and
00:25:19
ate the Caesar mushroom,
00:25:22
prepared it deliciously edible, remained alive,
00:25:25
which means they can be collected
00:25:28
mushrooms and red books, in fact,
00:25:31
it is popularly called bruise, scientifically
00:25:34
called hera sail blue,
00:25:39
many mushroom pickers, and even experienced ones are
00:25:41
scared by its literally inky
00:25:44
color and rare culinary recipes
00:25:48
guys if you felt this aroma, there is
00:25:51
nothing tastier than spring mushrooms,
00:25:53
just watch it all in the series
00:25:57
Kingdom of Mushrooms with the best mushroom guide in
00:25:59
Russia Dmitry Tikhomirov

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Новая серия программы рассказывает об одном из культовых грибов России — рыжике, который является желанной добычей для любого грибника. Вы узнаете, по каким приметам стоит их искать. Ведущий Дмитрий Тихомиров научит вас собирать рыжики в самых разных точках нашей страны. Ученые-микологи раскроют секреты грибницы рыжика и объяснят, в каких лесах их стоит искать. А в заключение вы узнаете лучший рецепт засолки рыжиков от ведущего программы. Смотри все выпуски подряд: https://www.youtube.com/playlist?list=PLMDGKSNNXeuJAijJk2cQrEDri37Wc-lDf 🌏 "Моя планета" — российский познавательный канал о путешествиях, науке, истории и людях.

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