Chita Mushroom Season: Three Top Recipes

One of the most eagerly awaited periods of summer — August — is when mushrooms actively begin to grow in the forests. Locals search for the most untouched clearing and compete for the title of owner of the largest worm-free mushroom. There are also those who dislike this activity. But surely everyone has a warm memory of an evening childhood trip with parents to pick mushrooms, or thoughts of that very mother«s fried potatoes with saffron milk caps, a recipe passed down from generation to generation. The editorial team of Chita.Ru decided to ask readers for their signature recipes with Transbaikal mushrooms.

What Mushrooms Grow Here

The Transbaikal region is considered rich in mushroom finds. However, if compared to a western region, such as Leningrad Oblast, Transbaikal is significantly poorer in species diversity.

This is due to several reasons, one being the climate. In the Transbaikal region, it is sharply continental. This is a kingdom of extreme temperatures. In winter, cold down to -40 °C (-40 °F), or even more, and in summer up to +40 °C (104 °F). Usually, there is little precipitation — though not this summer — and dry air; all this is considered unfavorable conditions for many mushrooms, as they require stable humidity and warmth.

In the region, saffron milk caps, milk caps, butter mushrooms, porcini, orange-cap boletes, brown-cap boletes, and russulas are very popular. In Transbaikal, just over 200 species of mushrooms grow (both edible and inedible), while in Leningrad Oblast, there are more than 4,000.

This year, Transbaikal residents have been finding chanterelles in the forests, which are unusual for the region. Candidate of Biological Sciences Oleg Korsun noted that it is difficult to say what factors could have influenced their spread.

“The universal answer is climate change, but that tells us little. One can only say that there have been many such examples of new species settling in Transbaikal in recent years, species that were previously rare or not found at all,” the biologist said.

Perhaps this could have been influenced by the increased humidity this summer. Chanterelles, according to Oleg Korsun, like pine forests, but in Transbaikal they are usually dry; this year, there is more moisture.

By the way, in Leningrad Oblast, chanterelles are abundant. In the cultural capital, some establishments even have seasonal menus where all dishes are exclusively with these mushrooms.

So we find the positives in the endless rain and head out to gather chanterelles and more.

What to Cook from Mushrooms

Chita resident Kirill shared a recipe with chanterelles:

— I lived in St. Petersburg for about 10 years. There, chanterelles are a hit. I was surprised when I came across them this year in Transbaikal. I immediately remembered the family recipe for bean sauté with chanterelles.

You will need 100 g of beans, 250 g of chanterelles, 4 tbsp of sour cream, 1 tsp of salt, and herbs to taste.

First, soak the beans for 12 hours, then boil in fresh water for 40 minutes. Add half a teaspoon of salt, turn off the stove, drain the water.

Wash the mushrooms thoroughly; large ones can be cut, but remember that they will shrink in size during cooking. Fry the chanterelles over medium heat for 20 minutes, add the remaining half teaspoon of salt. Add the beans and sour cream. You can add pepper to taste. Simmer everything under a lid for 15 minutes, add herbs, and turn off.

Despite the appearance of new species, the most popular mushroom in Transbaikal forests remains the milk cap. Our reader Nina from Nerchinsk shared a simple but very tasty recipe for potatoes with milk caps.

Take salted milk caps, chop them in a bowl with a knife, transfer to a colander, and let the water drain. Cut potatoes into strips, add the milk caps and onion; no need to salt separately, as the mushrooms will provide enough salt. Fry in vegetable oil. Enjoy your meal!

It is not necessary to cook only one type of mushroom. In some recipes, you can mix them. For example, potatoes also go great with fried saffron milk caps and butter mushrooms.

Our colleague Zakhar shared his family recipe with a mix of mushrooms.

— We always gathered and froze mushrooms. Butter mushrooms, moss mushrooms, brown-cap boletes, porcini, orange-cap boletes. Mom would wrap minced meat with onion in foil, like a meatball. On top, she placed mushrooms, after thawing them first. And baked in the oven.

As the saying goes: “Every mushroom knows its time,” so if you haven«t gone mushroom picking this summer yet — hurry up. Enjoy your meal!

And if you suddenly don«t know where to go for mushrooms, recently readers shared their favorite spots. You can view them here.