Description and features of picking one-barrel mushrooms in Crimea (+20 photos)

Although the single-barrel mushroom is found throughout southern Eurasia, it is most commonly found in Crimea. This unique variety has many names and is distinguished from other mushrooms by its habitat, often confusing novice mushroom pickers. Because it belongs to the oyster mushroom family, this mushroom is also known as the steppe oyster mushroom, chanterelle mushroom, hoofed single-barrel mushroom, or duck mushroom, although this variety has its own distinctive characteristics.

Characteristic features of one-barrel mushrooms

Although single-barreled berries have distinct characteristics, they can be confused with inedible and even poisonous fruits, so extreme caution is required when harvesting them.

Appearance and photo

The fruit has a wide (4 to 30 cm) flat-convex cap with a rolled-up margin. Older specimens can be distinguished by their funnel-shaped cap and smooth skin. Because of the cap's shape, inexperienced mushroom pickers may confuse the single-barrel mushroom with the chanterelle. The color changes from gray (or white) to yellow as the fruit matures.

The stem is smaller than the cap, tapering toward the base and white or brown in color. The fruit's age can also be assessed by the very cobwebby, cottony interior of the stem. Because it's so small, it's often invisible, giving the impression that the mushroom is growing without it at all.

Morphology

The one-barrel mushroom has sparse but fairly wide gills. Its flesh is white and fairly dense. Older fruits lose their firmness and become soft. The fruits have a pleasant, subtle mushroom aroma. The one-barrel mushroom is often called the most delicious of the oyster mushroom family. Spores require grass for development, which explains its distribution.

Distribution area: Crimea

Mushroom pickers recommend heading to the valleys near Mount Demerdzhi, the Bakhchisaray forests, and the steppes near the Donuzlav and Sasyk estuaries for a bountiful harvest. Besides the Crimean region, single-barrel mushrooms can be found in the Lower Volga region.

One-barrel mushrooms differ from other varieties of the oyster mushroom family in their rather specific habitat—they thrive in steppe grasslands. While other mushrooms typically grow under trees, one-barrel mushrooms can be found in open, damp areas. During periods of severe drought, you can avoid them because, despite their steppe habitat, they thrive on water.

Consumption

Single-barrel mushrooms are edible and even more so—they are quite valuable for culinary purposes. Mushroom pickers consider these fruits to be the most delicious of all members of the family, making them very popular. Furthermore, this variety contains a large number of beneficial substances.

They can be used for drying, pickling, and preparing a variety of dishes. Please note that only the caps of older mushrooms can be eaten. The stems become rougher with age, and sometimes you even have to trim the joints between the stems and the caps.

Rules and conditions of collection

Single-barrel berries bear fruit almost all year round, starting in April and continuing until November. In particularly warm years, they can even produce fruit as late as early March, so you'll almost always find them when you venture into the forest.

Distinction from false, inedible mushrooms

The most common mushrooms found in collection areas are false honey mushrooms, death caps, and fly agarics. Mushroom pickers advise against putting your entire harvest in one basket and not rushing to collect everything you find in a clearing, as inedible mushrooms grow apart from other mushrooms.

You can identify an edible fruit by its growth pattern: unlike many other edible and poisonous mushrooms, the one-barrel mushroom grows in clusters, and quite often the stems are either extremely close to each other or even fused together, creating the appearance of several caps. This is the surest sign of this tasty fruit.

Useful properties and restrictions on use

Single-barreled peas are valuable not only for their taste but also for their high nutritional content. In terms of vitamin and amino acid content, this variety is similar to dairy products. The only vegetables that contain more protein than single-barreled peas are legumes.

Eating the fruits can also help cope with the following diseases and conditions:

• reduced immunity;
• atherosclerosis;
• high cholesterol levels.

One-barreled berries contain a huge amount of vitamins (especially B vitamins), antioxidants, and beneficial acids. They have been proven effective in treating anemia and can be used to address the symptoms of liver, kidney, and eye diseases.

This mushroom has a unique tonic effect. Some athletes consume the mushroom for a pre-competition energy boost, as a natural alternative to performance-enhancing drugs. Like other mushrooms, the mushroom should not be consumed by children, pregnant or breastfeeding women, or those with gastrointestinal conditions.

Recipes and cooking features

The most common and simple way to prepare steppe mushrooms is to marinate them. To do this, thoroughly wash and clean the mushrooms of any dirt, sand, or grass residue. Then, bring the water to a boil—add the mushrooms only after it starts boiling. On average, they should be cooked for no longer than 30-40 minutes, stirring occasionally and skimming off any foam. The marinade recipe for steppe mushrooms is very simple.

To prepare, you will need the following ingredients (based on 1 liter of water):

• 3 teaspoons vinegar;
• 2 tablespoons each of crystal sugar and salt;
• a couple of bay leaves;
• pepper and cloves to taste.

As soon as you see the fruit settle to the bottom of the pan, remove it from the heat and place it in jars, immediately pouring the prepared marinade over it. Then roll up the jars, turn them upside down, and wrap them tightly.

You can also make delicious hot sandwiches that are perfect for a gourmet breakfast, a side dish with soup, or as a holiday appetizer. To prepare this dish, you'll need:

• slices of white bread or loaf for toast;
• a small amount of vegetable oil for frying.

Filling:

• smoked bacon;
• onion;
• mushrooms (about 200 g);
• hard, melting cheese (100-150 g is enough);
• sour cream and spices (salt, pepper, etc.) to taste.

Chop all the filling ingredients and fry them over medium heat until tender. Add a little sour cream at the end of frying to ensure a tender appetizer. All that's left to do is slice the bread and spoon the filling onto it, sprinkling it generously with grated cheese.

Next, place the sandwiches in a preheated oven and bake until the cheese melts. Serve hot, garnished with a few sprigs of parsley or other herbs of your choice.

Answers to frequently asked questions

Cooks often encounter difficulties when preparing single-barrel casseroles. We've compiled the most frequently asked questions and answers from experienced chefs:

Single-barrel grapes are common in the southern regions, most abundant in Crimea. They bear fruit for a very long time, and the main criterion for a high yield is good humidity in the growing area. A distinctive feature of the single-barrel grape variety is that it grows in open areas, in the steppes, rather than under tree canopies.

This variety is considered one of the most valuable not only for its flavor but also for its rich nutritional content. Single-barrel mushrooms are used to treat many ailments and are eaten pickled, dried, and fried. They can be used in many everyday and gourmet dishes.