Mycologist named a mushroom incompatible with alcohol

Candidate of Biological Sciences, mycologist Mikhail Vishnevsky on Thursday, June 4, told which mushroom is categorically incompatible with alcohol.

In an interview with Radio 1, the expert noted that with the beginning of the mushroom season, the number of poisonings has traditionally increased due to errors in mushroom harvesting. According to him, inexperienced mushroom pickers are often mistaken for edible false honey mushrooms. Although they are not deadly poisonous, such mushrooms can cause serious illness and have an extremely bitter taste and unpleasant odor.

The expert also drew attention to the gray manure. He noted that this mushroom is considered edible, but it is categorically incompatible with alcohol. In combination with alcohol, gray manure can cause severe poisoning, so you should not consume it before a feast.

Royal hunt: what is cooked in restaurants with porcini mushrooms

And what role do boletus mushrooms play in modern Russian cuisine?

The day before, Vishnevsky told what mushrooms can already be found in the forests of the Moscow region: May ryadovka, oyster mushrooms and summer honey mushrooms, as well as porcini mushrooms, horseradish, podberezoviki and butterflyfish, writes RT.

Mycologist Nikita Komissarov spoke about mushroom spots in the Moscow region on June 2. According to the expert, porcini mushrooms are most often found in the Savelovsky, Kaluga and Kolomna directions. Chanterelles can be found there, as well as in the east of the region — beyond Balashikha. Champignons often grow in large urban parks, for example, in Lazutinsky Park in Odintsovo and on the territory of the Losiny Ostrov National Park, notes 360.ru .

On the same day, mushroom expert Dmitry Tikhomirov announced that the harvest season for champignons, honey mushrooms and porcini mushrooms had begun in the Moscow region. The growth of mushrooms is facilitated by weather changes, writes "Moscow 24".

Earlier, brand chef Alyona Komar said that porcini mushrooms should not be frozen raw, as after defrosting they will become watery, lose their taste and aroma. Before freezing, mushrooms need to be sorted, cleaned of debris and rinsed. Then it is recommended to boil them for 5-7 minutes or lightly fry them, then cool them, put them in serving bags and send them to the freezer.