A mushroom is a living organism that forms a separate kingdom of the same name. For a long time they were classified as part of the plant kingdom. But due to the fact that mushrooms are characterized by certain features that distinguish and at the same time unite them with plants and animals, they decided to place them in a separate kingdom. The fact is that mushrooms cannot carry out the process of photosynthesis and receive nutrients from sunlight. They need ready-made organic substances as food.

Pine forest mushrooms

Experienced mushroom pickers know what mushrooms grow in a pine forest. This depends on the type of nutrients available and the climate. Mushrooms can be found both on the ground among plants, and on tree trunks and even on stones.

Edible species

About two hundred species of mushrooms have been identified in coniferous forests, but only 40 of them are suitable for human consumption.

Butter

In coniferous forests and plantings aged from two to fifteen years, you can find a mushroom called oiler. It is brown on the outside and yellow on the inside. Oiler is heat-loving and grows mainly on the edges or along the edges of clearings, where the branches of huge trees do not interfere with the sun's rays. They can also be seen in places where groups of relatively small pines grow. They prefer sandy soil with good drainage.

Where and when do honey mushrooms and other mushrooms grow in the Krasnodar region

It got its name from its oily mucus., covering his hat. Boletus usually grows in groups. You can find them on small hills among fallen pine needles. This is a very fruitful species that grows actively throughout the warm summer and early autumn periods.

Honey mushrooms

They can be found both under pine trees in the forest and in fields, meadows, and sometimes even among bushes. Honey mushrooms prefer to grow not on the ground, like many others, but on stumps and trunks of dead or weakened trees. Settle in large groups and can capture quite a wide area. Honey mushrooms have a long and high stem and a flat, disc-shaped cap of dark brown color.

Ryadovka

Ryadovka grows in old pine forests in small colonies lined up in a row, which is why it got its name. The mushroom cap can reach 15 cm in diameter. In some countries, rowan mushrooms are considered poisonous mushrooms, but in some they are considered edible. Divided into types:

The color and structure of the mushroom depend on the species.

Greenfinch

These mushrooms belong to the rowan family, but are named for their characteristic green-yellow color. They grow more often in middle-aged forests, also in small colonies stretched out in a row, or singly. Unlike butterflies, greenfinches do not like light and therefore grow mainly in darkened lowlands under a layer of fallen pine needles, and sometimes even under a layer of soil. They have a straight leg, slightly widening downward.

Mosswort

These mushrooms are also not uncommon in the pine forest. They live in places covered with moss, which is why they got their name. This mushroom has a large thick cap and a high stem. The color can be different: red, yellow, brown. The main difficulty in collecting flywheels is that they have a double - false flywheel, which is not poisonous, but has an unpleasant taste.

Classification and growth zone of honey mushrooms

Russula

One of the most famous and frequently encountered mushrooms is russula. There are a huge number of species of this mushroom. Among them there are both edible and inedible representatives. Their distinctive feature is a concave funnel-shaped cap and a straight leg. If the stem of the russula itself is white, then the caps come in different colors, depending on the environment. They can be either red or pink, or green, yellow, purple, brown. Despite the presence of inedible brothers, this is one of the leading mushrooms in cooking.

Chanterelles

This is one of the unique mushrooms growing in pine forests. They are difficult to confuse with other mushrooms. They have a bright orange color and a funnel-shaped cap. The main difference between the chanterelle is that it is difficult to tell where its leg ends and its cap begins. These are very moisture-loving mushrooms, and therefore they are found mainly in places with high humidity. The main surge in their appearance begins after heavy rains. They grow in numerous cluster-like colonies.

Mushroom umbrella

It got its name because of its structure. Having a long thin leg and an outstretched dome of the cap, it resembles an umbrella in shape. The diameter of the umbrella can reach 35 cm, and the height of the stem - 40 cm. The color of this mushroom is mainly white, but as it grows, the cap cracks and becomes covered with scales, which darken and become cream-colored. The leg itself is decorated with a fluffy skirt.

Boletus, or porcini mushroom

The most popular and favorite mushroom of every mushroom picker is the boletus mushroom. He is almost the elite of his kingdom. Despite the fact that the real name of this mushroom is boletus, many call it white. This is due to the fact that after heat treatment (drying) it retains the original white color of the pulp. They grow everywhere, with the exception of particularly cold regions and places with a lot of moisture.

What edible mushrooms can be collected in central Russia

The sizes of these famous mushrooms reach 30 and sometimes 50 cm in diameter and 25 cm in height. The leg is thick, barrel-shaped, and has a gray color on the outside. The cap has a rounded shape, and only in adult mushrooms can it be flattened. The color of the cap is quite varied. It can be either bright red or white, depending on the age of the boletus.

The best way to independently learn to recognize edible and inedible mushrooms is to familiarize yourself with their names, descriptions and photos. Of course, it is better if you walk through the forest several times with an experienced mushroom picker, or show your catch at home, but everyone needs to learn to distinguish between real and false mushrooms.

You will find the names of mushrooms in alphabetical order, their descriptions and photos in this article, which you can later use as a guide to mushroom growing.

Types of mushrooms

The species diversity of fungi is very wide, so there is a strict classification of these forest inhabitants (Figure 1).

So, according to edibility they are divided into:

• Edible (white, boletus, champignon, chanterelle, etc.);
• Conditionally edible (dubovik, greenfinch, veselka, milk mushroom, line);
• Poisonous (satanic, toadstool, fly agaric).

In addition, they are usually divided according to the type of bottom of the cap. According to this classification, they are tubular (outwardly reminiscent of a porous sponge) and lamellar (plates are clearly visible on the inside of the cap). The first group includes boletus, boletus, boletus and aspen. The second includes saffron milk caps, milk mushrooms, chanterelles, honey mushrooms and russula. Morels are considered a separate group, which includes morels and truffles.

Figure 1. Classification of edible varieties

It is also customary to separate them according to their nutritional value. According to this classification, they are of four types:

Since there are so many types, we will give the names of the most popular ones with their pictures. The best edible mushrooms with photos and names are given in the video.

Edible mushrooms: photos and names

Edible varieties include those that can be freely eaten fresh, dried and boiled. They have high taste qualities, and you can distinguish an edible specimen from an inedible one in the forest by the color and shape of the fruiting body, smell and some characteristic features.

Figure 2. Popular edible species: 1 - white, 2 - oyster mushroom, 3 - oyster mushroom, 4 - chanterelle

We offer a list of the most popular edible mushrooms with photos and names(Figure 2 and 3):

• White mushroom (boletus)- the most valuable find for a mushroom picker. It has a massive light stem, and the color of the cap can vary from cream to dark brown, depending on the region of growth. When broken, the flesh does not change color and has a light nutty aroma. It comes in several types: birch, pine and oak. All of them are similar in external characteristics and are suitable for food.
• Oyster mushroom: royal, pulmonary, carob and lemon, grows mainly on trees. Moreover, you can collect it not only in the forest, but also at home, by sowing the mycelium on logs or stumps.
• Volnushki, white and pink, have a cap pressed in the center, the diameter of which can reach 8 cm. The volushka has a sweet, pleasant smell, and at the break the fruiting body begins to secrete sticky sticky juice. They can be found not only in the forest, but also in open areas.
• Chanterelles- most often they are bright yellow, but there are also light-colored species (white chanterelle). They have a cylindrical stem that widens upward, and an irregularly shaped cap that is slightly pressed into the middle.
• Oiler There are also several types (real, cedar, deciduous, grainy, white, yellow-brown, painted, red-red, red, gray, etc.). The most common is considered to be the true oiler, which grows on sandy soils in deciduous forests. The cap is flat, with a small tubercle in the middle, and a characteristic feature is the mucous skin, which is easily separated from the pulp.
• Honey mushrooms, meadow, autumn, summer and winter, belong to edible varieties that are very easy to collect, as they grow in large colonies on tree trunks and stumps. The color of honey mushroom may vary depending on the region of growth and species, but, as a rule, its shade varies from cream to light brown. Feature edible honey mushrooms - the presence of a ring on the stem, which false doubles do not have.
• Boletus belong to the tubular species: they have a thick stem and a regularly shaped cap, the color of which differs depending on the species from cream to yellow and dark brown.
• Saffron milk caps- bright, beautiful and tasty, which can be found in coniferous forests. The hat is regular in shape, flat or funnel-shaped. The stem is cylindrical and dense, matching the color of the cap. The pulp is orange, but when exposed to air it quickly turns green and begins to secrete juice with a pronounced smell of pine resin. The smell is pleasant, and its flesh tastes slightly spicy.

Figure 3. The best edible mushrooms: 1 - butterfly, 2 - honey mushrooms, 3 - aspen mushrooms, 4 - saffron milk caps

Edible varieties also include champignons, shiitakes, russula, truffles and many other species that are not so much of interest to mushroom pickers. However, it should be remembered that almost everyone edible variety there is a poisonous double, the names and features of which we will consider below.

Conditionally edible

There are slightly fewer conditionally edible varieties, and they are suitable for consumption only after special heat treatment. Depending on the variety, it must either be boiled for a long time, periodically changing the water, or simply soaked in clean water, squeeze and cook.

The most popular conditionally edible varieties include(Figure 4):

1. Gruzd- a variety with dense pulp, which is quite suitable for consumption, although in Western countries milk mushrooms are considered inedible. They are usually soaked to remove bitterness, then salted and pickled.
2. Row green (greenfinch) differs from others in the pronounced green color of the stem and cap, which remains even after heat treatment.
3. Morels- conditionally edible specimens with an unusual cap shape and a thick stem. It is recommended to eat them only after careful heat treatment.

Figure 4. Conditionally edible varieties: 1 - milk mushroom, 2 - greenfinch, 3 - morels

Some types of truffles, russula and fly agarics are also classified as conditionally edible. But there is one important rule that should be followed when collecting any mushrooms, including conditionally edible ones: if you have even slight doubts about edibility, it is better to leave the catch in the forest.

Inedible mushrooms: photos and names

Inedible species are those that are not eaten due to health hazards, poor taste and too hard flesh. Many members of this category are completely poisonous (lethal) to humans, while others can cause hallucinations or mild illness.

It is worth avoiding such inedible specimens(with photos and names in Figure 5):

1. Death cap- the most dangerous inhabitant of the forest, since even a small part of it can cause death. Despite the fact that it grows in almost all forests, it is quite difficult to meet. Outwardly, it is absolutely proportional and very attractive: young specimens have a spherical cap with a slight greenish tint; with age it turns white and elongates. Pale toadstools are often confused with young floats (conditionally edible mushrooms), champignons and russula, and since one large specimen can easily poison several adults, if there is the slightest doubt, it is better not to put a suspicious or dubious specimen in the basket.
2. Red fly agaric, is probably familiar to everyone. It is very beautiful, with a bright red cap covered with white spots. Can grow either singly or in groups.
3. Satanic- one of the most common doubles of the porcini mushroom. It can be easily distinguished by its light cap and brightly colored leg, which is not typical for boletus mushrooms.

Figure 5. Dangerous inedible varieties: 1 - toadstool, 2 - red fly agaric, 3 - satanic mushroom

In fact, every edible doppelgänger has a false doppelgänger that masquerades as the real one and can end up in the basket of an inexperienced silent hunter. But, in fact, the biggest mortal danger represents the pale grebe.

Note: Not only the fruiting bodies of pale toadstools themselves are considered poisonous, but even their mycelium and spores, therefore it is strictly forbidden to even put them in a basket.

Most inedible varieties cause abdominal pain and symptoms of severe poisoning, and the person only needs medical attention. In addition, many inedible varieties are distinguished by their unattractive appearance and poor taste, so they can only be eaten by accident. However, you should always be aware of the danger of poisoning, and carefully review all the loot you bring from the forest.

The most dangerous inedible mushrooms are described in detail in the video.

The main difference between hallucinogenic drugs and other types is that they have a psychotropic effect. Their action is in many ways similar to narcotic substances, therefore their intentional collection and use is punishable by criminal liability.

Common hallucinogenic varieties include(Figure 6):

1. Fly agaric red- a common inhabitant of deciduous forests. In ancient times, tinctures and decoctions from it were used as an antiseptic, immunomodulatory agent and intoxicant for various rituals among the peoples of Siberia. However, it is not recommended to eat it, not so much because of the hallucination effect, but because of severe poisoning.
2. Stropharia shit got its name from the fact that it grows directly on piles of feces. Representatives of the variety are small, with brown caps, sometimes with a shiny and sticky surface.
3. Paneolus campanulata (bell-shaped asshole) also grows mainly on soils fertilized with manure, but can also be found simply on swampy plains. The color of the cap and stem is from white to gray, the flesh is gray.
4. Stropharia blue-green prefers the stumps of coniferous trees, growing on them singly or in groups. You won't be able to eat it by accident, as it has a very unpleasant taste. In Europe, this stropharia is considered edible and is even bred on farms, while in the USA it is considered poisonous due to several deaths.

Figure 6. Common hallucinogenic varieties: 1 - red fly agaric, 2 - stropharia shit, 3 - paneolus bell-shaped, 4 - blue-green stropharia

Most hallucinogenic species grow in places where edible species simply will not take root (overly swampy soils, completely rotten tree stumps and piles of manure). In addition, they are small, mostly on thin legs, so it is difficult to confuse them with edible ones.

Poisonous mushrooms: photos and names

All poisonous varieties are in one way or another similar to edible ones (Figure 7). Even the deadly pale grebe, especially young specimens, can be confused with russula.

For example, there are several boletus doubles - Le Gal boletus, beautiful and purple, which differ from the real ones by the too bright color of the stem or cap, as well as unpleasant smell pulp. There are also varieties that are easily confused with honey mushrooms or russula (for example, fiber and govorushka). Gall is similar to white, but its pulp has a very bitter taste.

Figure 7. Poisonous counterparts: 1 - purple boletus, 2 - gall mushroom, 3 - royal fly agaric, 4 - yellow-skinned champignon

There are also poisonous doubles of honey mushrooms, which differ from the real ones in the absence of a leathery skirt on the leg. Poisonous varieties include fly agarics: toadstool, panther, red, royal, stinking and white. Cobwebs are easily disguised as russula, saffron milk caps or boletuses.

There are several types of poisonous champignons. For example, the yellow-skinned one is easy to confuse with a regular edible specimen, but when cooked it gives off a pronounced unpleasant odor.

Unusual mushrooms of the world: names

Despite the fact that Russia is truly a mushroom country, very unusual specimens can be found not only here, but throughout the world.

We offer you several options for unusual edible and poisonous varieties with photos and names(Figure 8):

1. Blue- bright azure color. Found in India and New Zealand. Despite the fact that its toxicity has been little studied, it is not recommended to eat it.
2. Bleeding tooth- a very bitter variety that is theoretically edible, but its unattractive appearance and poor taste make it unsuitable for food. Found in North America, Iran, Korea and some European countries.
3. bird's Nest- an unusual New Zealand variety that really resembles a bird’s nest in shape. Inside the fruiting body there are spores that spread around under the influence of rainwater.
4. Comb blackberry also found in Russia. Its taste is similar to shrimp meat, and its appearance resembles a shaggy heap. Unfortunately, it is rare and is listed in the Red Book, so it is grown mainly artificially.
5. Giant golovach- a distant relative of the champignon. It is also edible, but only young specimens with white flesh. Found everywhere in deciduous forests, fields and meadows.
6. Devil's Cigar- not only very beautiful, but also a rare variety that is found only in Texas and several regions of Japan.

Figure 8. The most unusual mushrooms in the world: 1 - blue, 2 - bleeding tooth, 3 - bird's nest, 4 - combed blackberry, 5 - giant bighead, 6 - devil's cigar

Another unusual representative is the cerebral tremors, which is found mainly in temperate climates. You cannot eat it, as it is deadly poisonous. We have provided a far from complete list of unusual varieties, since specimens of strange shape and color are found all over the world. Unfortunately, most of them are inedible.

An overview of the world's unusual mushrooms is given in the video.

Plate and tubular: names

All mushrooms are divided into lamellar and tubular, depending on the type of pulp on the cap. If it resembles a sponge, it is tubular, and if stripes are visible under the cap, then it is plate-like.

The most famous representative of the tubular ones is considered to be white, but this group also includes boletus, boletus and boletus. Perhaps everyone has seen the lamellar one: it is the most common champignon, but it is among the lamellar varieties that there are the most poisonous ones. Among the edible representatives are russula, saffron milk caps, honey mushrooms and chanterelles.

Number of mushroom species on earth

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Knowledge about edible mushrooms will be useful to every mushroom picker. Edible mushrooms include those mushrooms that are safe to eat and do not require special preparation. Edible mushrooms are divided into several types, the most famous of them: tubular, lamellar and marsupial. You can read more about edible mushrooms in this article.

Signs

Edible mushrooms are mushrooms that do not require special processing and can be cooked and eaten immediately. Edible mushrooms do not contain any toxic substances that can harm the body; they are absolutely safe for humans.

The nutritional value of edible mushrooms is divided into four categories, from high-grade to low-grade mushrooms.

In order to distinguish edible mushrooms from inedible ones, you need to know some common features:

• edible mushrooms do not have a specific pungent odor;
• the color of edible mushrooms is less bright and catchy;
• edible mushrooms usually do not change color after the cap is cut or broken;
• the flesh may darken when cooked or broken;
• In edible mushrooms, the plates are attached to the stem more firmly than in inedible ones.

All these signs are conditional and do not provide an exact guarantee that the mushroom is edible.

The video clearly shows how to distinguish edible mushrooms from poisonous ones using the example of the most common mushrooms. It also tells you what to do in case of poisoning:

Conditionally edible

In addition to edible ones, there are also conditionally edible mushrooms. They are classified in a separate category because they produce a bitter juice or contain poison in very small quantities.

Such mushrooms must be subjected to special processing before cooking, namely:

• soak (from 4 to 7 days);
• boil (15-30 minutes);
• scald with boiling water;
• dry;
• salt (50-70 g of salt per 1 liter of water).

Among conditionally edible mushrooms, even with special treatment, it is recommended to consume only young specimens, without signs of aging or rotting.

Some mushrooms may only be inedible if eaten with other foods. For example, dung beetle is not compatible with alcohol.

Kinds

There are 3 types, which are divided into edible and conditionally edible.

Tubular

Tubular mushrooms are distinguished by the structure of their cap, which has a porous structure resembling a sponge. The inner part is permeated with a large number of small tubes intertwined with each other. Mushrooms of this type can usually be found in the shade of trees, where there is little sunlight, damp and cool.

Among tubular mushrooms, both edible and conditionally edible ones are common. Their fruits are very fleshy and have high nutritional value.

Among the edible tubular mushrooms there are many poisonous look-alikes. For example, a safe white mushroom can be confused with an inedible gall mushroom. Before picking, you should carefully study the characteristics of edible fruits.

Most popular edibles

Below are tubular mushrooms that can be eaten without any precautions:

1 Porcini mushroom or boletus

The most famous representative of tubular mushrooms. If you pay attention to the cap, you will notice that it is slightly convex in shape, soft brown in color, with light areas. The inner side of the cap is permeated with white or yellowish pores, depending on the age of the mushroom, with a mesh structure. The pulp is white, fleshy, juicy, and has a mild taste. When cooked and dried, a rich mushroom smell appears. The leg is thick, brown in color.

Mushroom pickers advise looking for boletus in forests, in the shade of pine or birch trees. The best time to collect is from June to September.

2

The cap is conical, brown, and oily to the touch due to the mucus covering it. The inside of the cap is yellowish; in early mushrooms it is covered with a light mesh, which breaks through over time. The pulp is tender and light, closer to the stem it has a brownish tint. The leg is thin, light yellow.

Butterworts usually grow in families. They can be found in the pine forest from July to September.

3

The color of the cap can be light brown or soft green, with a yellow interior. When you cut the flesh it turns blue, but it is not poisonous. The leg is dense, from 4 to 8 cm in height.

The mushroom grows in the forest, in loose soil, and is sometimes found near swamps. The optimal time for the Moss Cathedral is considered to be from July to October.

4

It is distinguished by a convex wide cap of orange-red color. The pulp is porous, light, but when broken it becomes darker. The leg is dense, narrowed at the top, covered with dark scales.

You can find the mushroom in a mixed forest, under aspens or near pine trees. Productivity is observed from August to September.

5 Common boletus

The gray-brown cap has the shape of a semicircle. The lower part is light and soft to the touch. The flesh is white, but darkens during cooking. The leg is long, white, covered with dark scales.

The mushroom grows in families under birch trees. Collection time is June-September.

6

Similar to boletus. Has a brown cap. The pulp has wide pores, is pale yellow, and darkens when cut. The leg is light brown, with a barely noticeable striped pattern.

When wet, the skin of the mushroom is more difficult to separate.

Often found under pine trees, on loose soils. You can go on a quiet hunt for the Polish mushroom from July to October, inclusive.

7

The cap has a matte surface and has thin scales. There may be color variation from brown to yellowish. The pulp is yellow and has a pronounced mushroom smell. The leg is brown. In early mushrooms you can see a yellowish ring on the stem.

Can be found in forests, in particular mixed type or in deciduous ones. They are usually collected from August to October.

8

This mushroom is the rarest of those presented. It has a wide flat cap, slightly concave at the edges. The surface of the cap is dry, grayish-brown in color. When pressed, it acquires a blue tint. The pulp has a brittle structure, cream color, but when broken it becomes cornflower blue. It has a delicate taste and smell. The leg is long, thick at the base.

Some mushroom pickers mistake the mushroom for being poisonous due to its ability to change color. However, it is not poisonous and tastes quite pleasant.

Most often seen in deciduous forests, between July and September.

Special attention should be paid to conditionally edible mushrooms. There are quite a lot of them among tubular mushrooms. The most common ones are described below.

1 Oak olive-brown

The caps are large and brown. The internal structure is porous and changes color over time from yellowish to dark orange. When broken, the color darkens. The leg is full, brown, covered with a reddish mesh. Used pickled.

Usually grow near oak forests. Oak trees are collected from July to September.

2

It has a wide hat, the shape of which is something like a semicircle. The color generally varies from brown to brown-black. The surface of the cap is velvety to the touch and becomes darker when pressed. The flesh is red-brown in color and changes color to blue when broken. Has no smell. The leg is tall, thick, and you can see thin scales on it. Speckled dubovik is eaten only after boiling.

Can be found in forests - both coniferous and deciduous. It produces a harvest from May to October. Peak fruiting occurs in July.

More information about oak trees is described.

3 Chestnut mushroom

The hat has a round shape and is brown in color. Young mushrooms have a velvety surface to the touch, while older ones, on the contrary, are smooth. The pulp is white in color. Has a faint smell of hazelnut. The stem is similar in color to the cap, thinner at the top than at the bottom. The mushroom must be dried before eating.

Found near deciduous trees from July to September.

4

The cap of this mushroom is most often flattened. The color is reddish-red-brown. The skin is difficult to separate from the cap. The pulp is dense, elastic, pale yellow in color. Turns pink when cut. After cooking, the mushroom turns pinkish-purple in color. The leg is tall, cylindrical, usually curved. The color of the stem is similar to the cap. Most often they are boiled before eating, salted or pickled.

Can be found near the pine trees. Distributed from August to September.

5

The hat is round and convex. It flattens over time. The color is yellow-brown or red-brown. May become sticky when wet. The pulp is fragile, yellow in color. It has a distinct pungent taste. These mushrooms have a short, moderately thin stem. The color of the stem is almost the same as that of the cap, but lighter.

The mushroom is used in powdered seasoning form as a substitute for pepper. It cannot be eaten in any other form.

Pepper mushroom can be found in coniferous forests. It is most often harvested from July to October.

Lamellar

Lamellar mushrooms are called because of the cap, the inside of which is permeated with thin plates containing spores for reproduction. They stretch from the center to the edges of the cap along the entire inner surface of the mushroom.

Lamellar mushrooms are the most common and well-known type of mushroom. Quiet hunting for mushrooms of this species lasts from mid-summer to early winter. They can grow in both deciduous and coniferous forests.

Most popular edibles

The most famous of the edible agaric mushrooms are given in this list:

1 Chanterelle

It is distinguished by a concave cap with curved edges, the color of the cap is yellow-orange. The pulp is a delicate yellow color; if you touch it, you will find that the structure is quite dense. The stem has the same color as the cap and continues it.

Distributed in deciduous and coniferous forests. It is necessary to collect from July to October.

Chanterelles have poisonous counterparts. You should pay attention to the color of the cap; in harmful mushrooms it is usually light yellow or pinkish.

2

The cap is covered with rings and may be concave towards the middle. Has a light orange color. The pulp is also almost orange in color and has a dense structure. The leg is small, identical in color to the cap.

You can find it in coniferous forests, under pine trees. Collected from July to October.

3

The cap is convex, covered with thin scales. The color ranges from honey to soft green-brown. The pulp has a dense structure and is light. Attractive with its delicate scent. The legs are narrow, pale yellow, darker towards the bottom, with a small ring under the cap.

Can be found in deciduous forests, on woody surfaces. It is recommended to look for honey mushrooms from September to November.

The honey fungus also has a dangerous double - the false honey fungus. Its differences lie in the absence of a ring on the stem, its color is olive or almost black, more saturated.

4

In young mushrooms, the caps resemble a hemisphere in shape, while in older ones they become flat. Differs in light brown, pink-brown, pink color. The inner side is fragile, whitish, becoming darker with age. The leg has a cylindrical shape; it can be dense or hollow inside, depending on the variety.

You can see russula in mixed forests from June to November.

5

The hat has a convex shape and is cream-colored. The inner side is white, with a dense structure. It tastes like flour. The leg is long, white, with an orange tint visible at the base.

Grows in meadows and pastures. Fruiting time is from April to June.

6

The cap of this mushroom is shaped like a cap, which is why it got its name. It has a warm, soft yellow color, sometimes close to ocher, with a striped pattern. The inside is soft, slightly yellowish in color. The leg is strong and long.

Can be found mainly under coniferous trees, sometimes under birch or oak. They are usually collected between July and October.

7

The shape of the cap is dome-like and has a yellow-brown tint. The pulp is ocher color. The stalk is elongated, in earlier mushrooms it is covered with a white network.

Distributed in coniferous forests. Collected from June to October.

8 Honeycomb-shaped row

The hat is convex in shape. The surface is fibrous and the color varies from red to orange-yellow. The pulp is white, with thick plates. The leg is cone-shaped, white, covered with reddish scales. It is recommended to eat only fresh.

You can find it under the pine trees, from March to November.

9

It has a round cap with the edges turned inward, white or brownish in color, and opens up as the mushroom ages. The pulp is light, and over time changes its color to gray. The leg is low, light, dense in structure. When cooked, mushrooms darken. They have a distinct mushroom smell.

They grow in mixed forests or meadows. It is recommended to collect from June to September.

10

The hat is ear-shaped and has curved edges. Usually light or soft gray in color. Has a smooth surface. The leg is short, thin, white. The pulp has wide plates, white or pale yellow. They do not have a pronounced odor. It is recommended to eat them young, since old mushrooms have a rigid structure.

They belong to the oyster mushrooms and usually grow in families on trees or rotten stumps. It can usually be harvested in warm weather from August to September.

Champignons and oyster mushrooms are cultivated mushrooms. They are bred in artificial conditions for consumption. They can most often be found on the shelves of shops and supermarkets. You can have oyster mushrooms.

The most popular conditionally edible

Among the lamellar mushrooms you can also find conditionally edible ones. You will read about some of them below:

1

The cap is white, with faded yellow spots. Curled to the bottom. The pulp is dense, light, and smells of fruit. The leg is white, cylindrical in shape. When cut, the stem releases a pungent juice. Must be soaked before use.

Collected in birch groves and coniferous forests. Collection time is from June to October.

2

The hat is swamp green in color. It is distinguished by a semicircular shape, wrapped at the edges. The pulp has a delicate yellow color. The stem is short, plump, pale yellow; if the mushroom is broken, a caustic juice is released. Can be eaten after salting.

Distributed in coniferous forests, from June to October.

3

In early mushrooms, the shape of the cap is convex, with the edges curled towards the bottom. The old ones are flatter, the edges are even, concave in the middle. The skin is covered with thin fibers and has a pale pink or almost whitish color. The pulp is white, dense, and exudes a burning juice when broken. The leg is hard, soft pink, narrowed towards the top. Eaten salted.

Grows in birch and mixed forests. It should be collected from June to October.

4

The cap is convex, gray-brown, covered with a whitish coating. The pulp is pale white in color and has an earthy odor. The leg is short, cream-colored. Before eating, boil for 25-30 minutes.

Grows in mixed forests. You can collect from March to April.

5

This mushroom has a convex cap shape with a concave part in the middle. The structure is fragile, brittle. The color of the cap is brown, with a glossy surface. The lower part is light brown. The pulp tastes bitter. The leg is medium in length, brownish in color. This mushroom can be eaten after pickling.

Found under beech or oak from June to October.

6

The hat is light and completely covers the leg. There is a brown tubercle at the end of the cap. The surface is covered with brownish scales. The pulp is white. The leg is long, white. The dung beetle must be prepared within the first 2 hours after cutting, after boiling it first.

It can be found in loose soil in pastures and meadows. It grows from June to October.

7

The cap is round in young mushrooms, but becomes flat with age. The color varies from yellow to brown. The surface of the valuu is shiny and slightly slippery if you touch it. The pulp is light, quite fragile, bitter. The leg of the value is barrel-shaped, it is light, covered with brown spots. Before eating, the mushroom must be peeled, soaked in salted water or boiled for 15-30 minutes. Mushrooms are usually pickled.

It grows in coniferous forests and is found from June to October.

8

The cap is semicircular, with a tubercle in the middle. The color of the mushroom varies from dark gray to brown with a purple tint. The pulp is light in color and has a fruity smell. The leg is medium in height, hollow, and has the same color as the cap. Mushrooms are soaked and salted.

Grows in clearings and forest edges. You can find it from July to September.

9

These mushrooms have a wide, white cap covered with small fibers. The pulp is dense, hard, and produces a caustic juice. The leg is short and fleecy. It is recommended to soak it before salting.

They grow in groups, under pine needles or birch. Collected between July and October.

10 Gorkushka

The cap is bell-shaped, with raised edges. Outwardly it resembles a chanterelle, but differs in brown-red color. The surface is smooth, covered in small fibers. The color of the flesh is lighter than that of the cap, fragile, and secretes caustic juice. The leg is of medium length, reddish in color, covered with villi. The mushroom should also be soaked and salted.

Collected near coniferous trees and birch groves. Mostly found from July to October.

Marsupials

This category includes all mushrooms that have spores in a special bag (ask). Therefore, the second name of this type of mushroom is ascomycetes. The bursa of such mushrooms can be located both on the surface and inside the fruiting body.

Many mushrooms of this species are conditionally edible. Among the absolutely edible ones we can name only black truffle.

The fruiting body has an irregular tuberous shape. The surface is coal-black, covered with numerous irregularities. If you press on the surface of the mushroom, it changes color to rusty. The pulp is light gray in young mushrooms and dark brown or black-purple in old ones. Permeated with white veins. It has a pronounced aroma and pleasant taste.

Black truffle is considered a delicacy.

It grows in deciduous forests, at a depth of about half a meter. The best time to look for truffles is from November to March.

Conditionally edible marsupial mushrooms include:

1

The fruiting bodies are irregular in shape, with numerous protrusions. The color ranges from light to yellowish. Old mushrooms become covered with reddish spots. The pulp is white, has a pronounced smell and nutty taste. When consumed, it requires additional cooking.

Found among coniferous trees in the cold season.

2 Regular line

The cap is irregularly shaped and dotted with numerous grooves. The color is most often brown, with a dark tint, but there are representatives of brighter colors. The pulp is quite brittle in structure, smells like fruit, and tastes good. The leg is full and light.

This mushroom should be boiled before eating for 25-30 minutes. Most often the line is dried out.

Can be found in coniferous forests and under poplars. Fruits from April to June.

3

The hat is round in shape, elongated at the end. The color may vary from yellowish to brown. The surface is uneven, covered with cells of different shapes and sizes. The pulp has a very brittle and delicate structure, it is creamy in color and has a pleasant taste. The leg is cone-shaped. Young mushrooms are white, while older ones become close to brown. Suitable for consumption after boiling or drying.

It grows in well-lit places, mainly in deciduous forests. Can be found in parks and apple orchards. You can collect from April to October.

4

The lobed fruits have an irregular shape, with the stem fused to the cap. The leg is covered with small grooves. The fruits are usually light or cream in color. It is eaten after boiling.

It is recommended to search in coniferous forests from July to October.

5 Otidea (donkey's ear)

The fruiting body is a cup with curved edges. The color can be dark orange or ocher yellow. Equipped with a barely noticeable false leg. Before use, boil for 20-30 minutes.

Distributed in deciduous forests from September to November. It mainly grows in moss or on old wood.

Marsupial fungi also include yeast, which is often used in confectionery.

It should be remembered that not all mushrooms are safe - there are many poisonous counterparts, and without knowing the distinctive features it is difficult not to make a mistake. Therefore, it is better to eat only well-known edible mushrooms, use the advice of experienced mushroom pickers, and if in doubt, it is better not to take such a mushroom.

The forest areas of Russia are very rich in mushrooms, and residents do not miss the opportunity to take advantage of this gift of nature. Traditionally, they are fried, pickled or dried. But the danger lies in the fact that many poisonous species skillfully disguise themselves as edible mushrooms. This is why it is important to know the characteristics of the varieties that are approved for consumption.

Mushrooms are not only tasty, but also very healthy food. They contain substances such as salts, glycogen, carbohydrates, as well as vitamins of groups A, B, C, D. If the mushrooms are young, then they also contain many microelements: calcium, zinc, iron, iodine. Their intake has a beneficial effect on the body's metabolic processes, increasing appetite, functioning of the nervous system and gastrointestinal tract.

In fact, there are no exact criteria by which one can distinguish safe mushrooms from poisonous ones. Only existing knowledge about the appearance, characteristics and names of each species can help in this matter.

Characteristics of edible mushrooms

General criteria for edible mushrooms include:

• No sharp bitter smell or taste;
• They are not characterized by very bright and catchy colors;
• Typically the inner flesh is light in color;
• Most often they do not have a ring on the stem.

But all these signs are only averaged, and may have exceptions. For example, one of the most poisonous representatives, the white toadstool, also has no pungent odor at all and its flesh is light.

One more important point in this matter is the area of ​​growth. Typically, edible species grow far away from their dangerous counterparts. Therefore, a proven harvest location can significantly reduce the risk of encountering poisonous mushrooms.

Common Misconceptions

There are many popular signs and non-standard ways of determining the safety of mushrooms. Here are the most common misconceptions:

• Silver spoon. It is believed that it should darken upon contact with an inedible mushroom;
• Onion and garlic. They are added to the mushroom broth and if they darken, it means there is a poisonous species in the pan. It is not true;
• Milk. Some people believe that when a mushroom that is dangerous to humans is placed in milk, it will definitely turn sour. Another myth;
• Worms and larvae. If they eat certain types of mushrooms, then they are edible. But in fact, some species edible by worms can harm human health.

And another common myth is that all young mushrooms are edible. But this is not true either. Many species are dangerous at any age.

Expanded list of edible mushrooms and their descriptions

In order to indicate the names of all edible mushrooms and give them descriptions, you will need a whole book, since there are a huge number of their varieties. But more often than not, people opt for the most famous, trustworthy species, leaving dubious representatives to professional mushroom pickers.

It is also known as "boletus". This mushroom has earned popularity due to its nutritional value and aromatic taste. It is suitable for any type of processing: frying, boiling, drying, salting.

The porcini mushroom is characterized by a thick light stalk and a large tubular cap, whose diameter can reach 20 cm. Most often it has a brown, brown or red color. At the same time, it is completely heterogeneous: the edge is usually lighter than the center. As the mushroom ages, the lower part of the cap changes color from white to yellow-green. You can see a mesh pattern on the leg.

The inner pulp has a dense consistency and its taste resembles a nut. When cut, its color does not change.

Ryzhik

Very high in calories and nutritious. Great for pickling and salting. You can use other types of treatment, but it is better not to dry it. Characterized by a high degree of digestibility.

The main feature of saffron milk caps is their bright orange color. Moreover, the color is characteristic of all parts of the mushroom: the stem, cap and even the pulp. The cap is plate-shaped and has a depression in the center. The color is not uniform: the red color is diluted with dark gray spots. The plates are frequent. If you cut the mushroom, the flesh changes color to green or brown.

boletus

A common species, which, as the name suggests, prefers to grow near a cluster of birch trees. Ideal fried or boiled.

The boletus has a cylindrical light leg covered with dark scales. It feels quite fibrous to the touch. Inside there is light flesh with a dense consistency. It may turn slightly pink when cut. The hat is small, similar to a gray or brownish-brown pad. There are white tubes at the bottom.

Boletus

A beloved nutritious mushroom that grows in temperate zones.

It is not difficult to recognize it: its plump leg widens towards the bottom and is covered with many small scales. The cap is hemispherical, but over time it acquires a flatter shape. It can be red-brown or white-brown in color. The lower tubes are close to a dirty gray shade. When cut, the inner flesh changes color. It can turn blue, black, purple or red.

Butter

Small mushrooms that are most often used for pickling. They grow in the northern hemisphere.

Their cap is usually smooth and in rare cases fibrous. It is covered with a mucous film on top, so it may feel sticky to the touch. The leg is also predominantly smooth, sometimes with a ring.

This type definitely requires pre-cleaning before cooking, but the skin usually comes off easily.

Chanterelles

One of the earliest spring representatives of mushrooms. Whole families grow up.

The hat is not a standard type. Initially it is flat, but over time it takes the shape of a funnel with a depression in the center. All parts of the mushroom are colored light orange. The white pulp is dense in consistency, pleasant to the taste, but not at all nutritious.

Mosswort

A tasty mushroom that can be found in temperate latitudes. Its most common types are:

• Green. Characterized by a grey-olive cap, yellow fibrous stem and dense light flesh;
• Bolotny. Looks like a boletus. The color is predominantly yellow. When cut, the flesh turns blue;
• Yellow-brown. The yellow cap takes on a reddish tint with age. The leg is also yellow, but has a darker color at the base.

Suitable for all types of preparation and processing.

Russula

Quite large mushrooms growing in Siberia, the Far East and the European part of the Russian Federation.

Hats can have different colors: yellow, red, green and even blue. It is believed that it is best to eat representatives with the least amount of red pigment. The cap itself is round with a small depression in the center. The plates are usually white, yellow or beige. The skin on the cap can be easily removed or come off only along the edge. The leg is not high, mostly white.

Honey mushrooms

Popular edible mushrooms that grow in large groups. They prefer to grow on tree trunks and stumps.

Their hats are usually not large, their diameter reaches 13 cm. In color they can be yellow, gray-yellow, beige-brown. The shape is most often flat, but in some species they are spherical. The leg is elastic, cylindrical, sometimes has a ring.

Raincoat

This species prefers coniferous and deciduous forests.

The body of the mushroom is white or gray-white in color, sometimes covered with small needles. It can reach a height of 10 cm. The inner flesh is initially white, but over time it begins to darken. It has a pronounced pleasant aroma. If the flesh of the mushroom has already darkened, then you should not eat it.

Ryadovka

It has a fleshy convex cap with a smooth surface. The inner pulp is denser with a pronounced odor. The leg is cylindrical, widening towards the bottom. It reaches a height of 8 cm. Depending on the species, the color of the mushroom can be purple, brown, gray-brown, ashen and sometimes purple.

You can recognize it by its cushion-shaped cap of brown or brown color. The surface is slightly rough to the touch. The lower tubes have a yellow tint, which turns blue when pressed. The same thing happens with the pulp. The stem is cylindrical and has a heterogeneous color: darker on top, lighter below.

Dubovik

A tubular edible mushroom that grows in sparse forests.

The cap is quite large, growing up to 20 cm in diameter. In structure and shape it is fleshy and hemispherical. The color is usually dark brown or yellow. The inner pulp is lemon-colored, but turns significantly blue when cut. The tall leg is thick, cylindrical, yellow. It usually has a darker color towards the bottom.

Oyster mushrooms

It is characterized by a funnel-shaped cap, up to 23 cm in diameter. Depending on the type, the color can be light, closer to white, and gray. The surface is slightly matte to the touch and the edges are very thin. The light legs of oyster mushrooms are very short, rarely reaching 2.5 cm. The flesh is fleshy, light, with a pleasant aroma. The plates are wide, their color can vary from white to gray.

Champignon

Very popular edible mushrooms due to their pleasant taste and high nutritional value. Their description and characteristics are familiar not only to mushroom pickers.

These mushrooms are familiar to everyone for their white color with a slight grayish tint. The hat is spherical with a downward curved edge. The leg is not high, dense in structure.

They are most often used for cooking, but are used extremely rarely for pickling.

Conditionally edible mushrooms

The edibility of mushrooms in the forest may be conditional. This means that such species can be eaten only after a certain type of processing. Otherwise, they may harm human health.

Processing involves a thermal process. But if some types need to be boiled several times, then for others, soaking in water and frying is enough.

Such representatives of conditionally edible mushrooms include: true milk mushroom, green row, purple cobweb, winter honey fungus, common scale.

The best time for mushrooms is autumn. But there are also types of edible mushrooms that appear as early as May. When going into the forest, be careful: without reading the photos, names and descriptions of edible mushrooms, there is a high risk of collecting poisonous varieties, and this, at a minimum, is fraught with poisoning. If you are in doubt, experienced mushroom pickers will help you determine which mushrooms are edible. It’s even better if such an expert goes with you on at least the first “quiet hunt.”

The best edible mushrooms of the first category

First, check out the photos and descriptions of edible mushrooms of the first category, which are distinguished by excellent taste and are extremely popular among mushroom pickers.

Porcini

Porcini(Boletus edulis), boletus, is considered the best edible mushroom, the most valuable in nutritional terms. It is valued for its high taste and for its ability to be used in all types of processing. Salted, dried, boiled, fried, canned, pickled - it is good in any form, and both the cap and the stem are used.

This mushroom is found mainly in the Northern Hemisphere, in Russia - most often in the European part, as well as in Western Siberia and the Caucasus. As the name suggests, this type of edible mushroom most often grows in pine forests, and on all soils except peaty ones, often in large families. The first mushrooms may appear as early as May, but it mainly bears fruit from June to October.

The porcini mushroom has about 20 forms, forming mycorrhiza with many tree species, especially often with spruce, pine, birch, oak, beech, and hornbeam. Hence the name of its various forms.

Pay attention to the photo and description of this edible forest mushroom - the most common spruce boletus has a brown, reddish-brown or chestnut-brown cap, smooth, dry, and a long stem:

The pine porcini mushroom has a dark brown cap with an olive tint or almost black. The leg is short and thick.

The birch boletus has a light brownish, ocher-yellow or whitish cap on a short thick stalk.

Now compare these boletus mushrooms with the photo of edible mushrooms of the oak forest - these gifts of the forest, growing under oak trees, have a brownish cap with a gray tint and a long stalk:

The pulp of the mushrooms is dense, with a pleasant mushroom smell and sweet taste, always white, and does not darken when cut or broken. The surface of the tubular layer of young mushrooms is white and does not change color after drying. With age, it turns yellow or yellow-green. Olive spore powder. These forest edible mushrooms belong to the first category.

Ryzhik

Pine mushroom(Lactarius deliciosus) grows in pine forests, prefers sandy soils. It bears fruit in August-September in Belarus, in August-October in Ukraine (Polesie and the Carpathian region). In central Russia, these edible mushrooms bear fruit from late June to October.

The cap is rounded-convex, then wide-funnel-shaped, orange-red, up to 17 cm in diameter with a drooping, less often straight, edge. The skin is smooth, moist, sticky.

As you can see in the photo, these edible mushrooms got their name from the color of the pulp - it is orange, with a soft, resinous smell and taste:

The milky sap turns green in the air, then turns brown.

The plates are yellow-orange and turn green when pressed. The leg is up to 8 cm high, cylindrical, hollow, smooth, the same color as the cap.

There is also spruce camelina, or spruce grass, which grows most often in young spruce forests. It has a thinner cap than the pine one, reddish-orange or bluish-greenish. The milky juice is carrot-red in color.

As you can see in the photo, this type of edible mushroom has a stem of the same color as the cap or a little lighter:

It turns green in the salt. One of the most delicious mushrooms classified in the first category. It can be salted, canned, pickled, boiled and fried. They say that salted saffron milk caps are superior in calorie content chicken eggs and beef.

Real milk mushroom

Real milk mushroom(Lactarius resimus)- the most famous mushroom in Russian cooking. It is even called the “king of mushrooms,” although it belongs to the laticifers and has always been used only salted. It is found in birch and pine-birch forests with linden undergrowth in fairly large groups, from July to September (in Belarus - from August to September), forms mycorrhiza with birch.

The cap of this edible mushroom of the first category is round, up to 20 cm in diameter, fleshy, dense, initially flat, depressed in the center, with a curled shaggy edge, funnel-shaped. The skin is slightly slimy, milky white, ivory or yellowish, with barely noticeable watery areas.

The pulp is white, dense, brittle. The milky sap is white and turns yellow in air. Pungent, with a pleasant “milk” smell. The plates are white, then yellowish. The leg is white, hollow, sometimes with yellowish spots. After salting it acquires a bluish tint.

The name of this forest garden mushroom can often be heard in a Russian proverb:"Gruzdev called himself get in the body".

Popular edible mushrooms of central Russia with photos and names

Here you will learn the names and see photos of edible mushrooms, which are most often found in Russian forests in the middle zone.

Larch oiler

Larch oiler(Suillus grivelli) grows in deciduous forests of the middle zone, the Urals and Siberia, especially in young plantings, from July to October.

The cap of this popular edible mushroom is fleshy, cushion-shaped or cushion-convex in shape, lemon-yellow in color, slimy, and shiny in dry weather. Diameter - up to 15 cm. The pulp is light yellow, does not change color when broken or turns slightly pink.

The tubular layer is yellowish-gray, covered with a film, which, as the mushroom grows, breaks and forms a ring on the stem. The leg is cylindrical, smooth, up to 8 cm long, up to 2 cm thick, yellow above the ring, brownish below it. Edible mushroom of the second category. Before cooking, remove the skin from the caps.

Marsh Russula

Marsh Russula(Russula paludosa) usually found in damp pine forests, along the edges of swamps, on moist peaty-sandy soils from June to September. Forms mycorrhiza with pine.

The cap of this mushroom is up to 15 cm in diameter, at first convex, then flat-depressed, red, brownish in the middle, sometimes with yellowish-brownish spots, bare, smooth, with a smooth or slightly ribbed edge.

Look at the photo - this edible mushroom of central Russia has wide plates, with a slightly jagged edge, first white, then creamy-yellow, forked at the stem:

The pulp is white, sweetish, but young plates are sometimes caustic. The leg is white, sometimes with a pinkish tint, slightly shiny.

Connoisseurs consider marsh russula to be a good edible mushroom. A kilogram of this mushroom contains 264 mg of riboflavin (vitamin B2). Marsh russula is used for pickling, salting and fried. Belongs to the third category.

This edible mushroom of the middle zone bears a resemblance to the false chanterelle, or cocoon (Hydrophoropsis aurantiaca), which differs from the ordinary one in its reddish-orange color, a rounder cap and a hollow stem.

Moss fly yellow-brown

Moss fly yellow-brown(Suillus variegatus), bog moss, yellow aspen. This edible mushroom grows in Russia, mainly in the northern half of the forest zone, in pine and mixed pine forests, on moist sandy soils and mossy places. This edible mushroom usually grows in the forest in groups, from June to October.

The cap is up to 12 cm in diameter, with a thin edge, fleshy, cushion-convex, sometimes flat, finely scaly, yellow-brown, velvety, slightly slimy, with a non-separable skin.

The pulp is dense, yellowish, slightly bluish at the break, with a pleasant mushroom taste and a faint fruity smell.

A tubular layer of tobacco-brown or yellow-olive color, attached to the stem or slightly running at the bottom, with small pores. Spore powder is ocher.

Pay attention to the photo of this edible mushroom, common in Russia - its stem is up to 8 cm long and up to 2 cm thick, cylindrical or widened towards the base, dense, solid, smooth, pale yellow:

Edible tasty mushroom of the third category. They are consumed boiled, fried, pickled, salted, dried and canned. The skin of the cap is not removed. It turns brown when salted and dried.

According to the description, this edible mushroom looks like goat(Suillus biovinus), but goat has wider pores and elastic flesh. It is similar to the inedible pepper mushroom, which has a rusty-red color on the lower surface of the cap, large pores and flesh with a peppery-hot taste. Due to its resemblance to boletus, especially when young, it is sometimes called yellow aspen.

Gray row

Gray row(Tricholoma portentosum), pine tree Distributed mainly in the central and western regions of the former USSR, in pine and mixed forests, on sandy soils. A tasty edible type of mushroom of the fourth category.

It grows singly and in groups, often in large rows, from September until frost.

The cap is up to 15 cm in diameter, fleshy, initially convex, then flat, the edges are uneven, often cracked. The cap is sticky to the touch, dirty blackish-gray in color, rarely with a lilac tint, darker in the center, with radiant dark stripes. The pulp is white or grayish in color, brittle and loose, slightly yellow at the break, has a pleasant taste and floury smell. The plates are jagged, sparse, white, grayish or yellowish, wide and thick. Spore powder is white. The stalk is up to 15 cm long and up to 2 cm thick, cylindrical, white or yellowish in color, usually deeply buried in the soil.

Used fresh, pickled and salted. When salted and boiled, it acquires a white color, rarely with a faint chestnut tint. The gray row is somewhat similar to the inedible or slightly poisonous row - smelly, soapy and pointed.

Here you can see photos of edible mushrooms in Russia, the names and descriptions of which are presented above:

Edible champignon mushrooms and their photos

Here is a description and photo of edible mushrooms that not only grow in the forest, but can also be grown in cultivation.

Common champignon

Common champignon(Agaricus campestris), pecheritsa, meadow champignon, grows on manured soil in gardens, vegetable gardens, near homes, fields, meadows, in the steppes, sometimes in large groups, from June to September, and in the southern regions - from May to late autumn.

As can be seen in the photo, the edible champignon mushroom has a cap up to 15 cm in diameter, thick-fleshy, dry, hemispherical, then flat-convex, with a downward curved edge, white or whitish-pink, with small brownish fibrous scales:

In a young mushroom, the edges of the cap are connected to the stem by a white thick blanket, which later leaves a leathery white ring on the stem.

The pulp is dense, thick, white. It turns a little pink at the break. With a spicy taste and a strong pleasant mushroom aroma. The plates are loose, frequent, thin, white, then pinkish, and with age they acquire a dark brown color with a purple tint. The caps are easily separated from the pulp. The spore powder is dark brown, almost black.

The leg is up to 10 cm long and up to 3 cm thick, cylindrical or club-shaped, solid, smooth, fibrous. White or yellowish, with a white membranous ring, which disappears in old mushrooms.

The edible champignon mushroom is very tasty and belongs to the second category.

In countries Western Europe is considered a first-class delicacy mushroom. It can be dried, pickled, salted. It is suitable for preparing all types of dishes, gravies and side dishes.

Cultivated champignon

Cultivated champignon(Agaricus bisporus), or bisporus champignon, grows in shelterbelts, in steppes, fields, meadows, pastures, in gardens and parks, in forest glades, vegetable gardens, along roads, in rich manured soils from June to October.

The cap is up to 10 cm in diameter, fleshy, semicircular, then convexly spread, scaly in the middle. In a young mushroom it is white, then dirty brown, scaly or smooth. Turns red when pressed. The pulp is dense, white, reddening at the break, with a pleasant mushroom smell and taste. The plates are loose, frequent, pinkish, then dark brown. Spore powder is dark brown. The leg is up to 6 cm long and up to 2 cm thick, cylindrical, smooth, fibrous, whitish-reddish with a lagging whitish thick ring.

Edible good mushroom of the second category. Suitable for all types of culinary processing. In 70 countries around the world it is cultivated in greenhouses, greenhouses and special rooms - champignon farms.

Compare photos of these edible mushrooms in the forest and those grown in cultivation:

What edible mushrooms grow in a coniferous forest: photos, names and descriptions

This section of the article is devoted to what edible mushrooms are in coniferous and mixed forests.

Autumn honey fungus

Autumn honey fungus(Armillari mellea), the honey fungus is real. Found everywhere where there are forests. It usually grows in large colonies on old stumps, on dead wood, near trunks and on the roots of coniferous and deciduous trees, in clearings, from mid-August until the first frost.

The cap of this edible mushroom of coniferous and mixed forests with a diameter of 2 to 12 cm, thin-fleshy, spherical at an early age, the edges are curved inward, later flat-convex, with a tubercle in the middle, dry, brownish or gray-yellowish in color, more dark.

The pulp is white, dense, does not change color when broken, has a pleasant mushroom smell and sour taste. The plates are attached to the stem with a tooth or descending, thin, frequent, yellowish-white, covered with small brownish spots. The leg is up to 15 cm high with a thickness of 1-2 cm, cylindrical, slightly thickened in the lower part, with a membranous white ring that disappears with age, brownish in color, dense, elastic, slightly scaly in the lower part.

This very tasty edible mushroom of coniferous and mixed forests belongs to the third category. Fried honey fungus and in soups is the most delicious of all agaric mushrooms, with the exception of saffron milk cap. In marinade and pickling, its taste ranks after saffron milk caps and milk mushrooms.

It is eaten freshly boiled and fried, salted and pickled, dried and canned. It should be salted only after preliminary boiling. Since the legs of the honey mushroom are highly fibrous, they are almost never used for food; preference is given to the caps.

If honey mushrooms are poorly cooked or cold-salted, then cases of poisoning cannot be ruled out.

Autumn honey fungus is similar to the inedible common flake, which is distinguished by an ocher-yellow cap covered with pointed scales. The taste of common flake resembles radish.

False, deadly poisonous honey mushrooms can be mistaken for autumn honey fungus: brick red and grey-yellow.

Whole russula

Whole russula(Russula integra) grows in small groups in deciduous and coniferous forests of the southern half of the forest zone of the former USSR, from July to September.

The cap is up to 12 cm in diameter, at first hemispherical, later prostrate, in the middle - depressed, striped, dark red or chocolate, fading to white, with a tuberous pink-red edge.

The pulp is white, dense, slightly acrid. The plates are creamy, then ocher. The spore powder is light ocher.

Look at the photo of this edible mushroom of coniferous and mixed forest - its stem is white, smooth, up to 10 cm long and 3 cm thick:

Edible mushroom of the third category. Used fresh and salted, it is similar to marsh russula, but smaller.

Loader white

Loader white(Russula dlica), dry milk mushroom, is found in the northern half of the forest zone of Russia, the Caucasus, the Far East, Altai, Belarus and less often in Ukrainian Polesie and forest-steppe, in deciduous and coniferous forests, often in large groups from July to October. Forms mycorrhiza with oak and hornbeam.

The cap is 5-20 cm in diameter, fleshy, dense, dry, matte, finely pubescent, then bare, flat-convex, with inwardly curved edges and a depression in the middle, white - in young mushrooms and with age turning yellow and taking on a funnel-shaped shape. The cap usually has particles of soil stuck to it.

The pulp is dense, fragile, white. Doesn't change color when broken. Without milky juice, non-caustic, with a pleasant smell and sweetish taste. The plates are white, with a greenish tint, first adherent, then descending, thin, frequent, branched, bitter in taste. Spore powder is white. The leg is up to 5 cm long and up to 2 cm thick, smooth, tapering downward, strong, initially solid inside, then hollow, white, slightly brownish.

Edible good mushroom of the second category. Used fresh, salted and pickled.

When salted it has a pleasant white color. Very similar to milk mushrooms, but does not have milky juice. Since it belongs to the genus Russula, it is sometimes believed that it must be boiled before cooking. However, many consider this unnecessary.

Names of edible forest mushrooms with photos and descriptions

What other names of edible mushrooms are familiar even to inexperienced mushroom pickers?

Common Chanterelle

Common Chanterelle(Cantarellus cibarius), the fox is real. This is a very common and high-yielding type of mushroom. They make up approximately 20% of the yield of all mushrooms growing in a mixed forest. There are twice as many of them as there are Valuevs.

This mushroom is found throughout the forest zone of the former USSR, mainly in the central and western regions. It grows in coniferous and mixed forests in large groups, especially in rainy summers, from July to late autumn.

The cap is up to 10 cm in diameter, fleshy, at first convex or flat, with a curled edge, then funnel-shaped, with a strongly wavy edge, smooth, egg-yellow in color. The pulp is dense, dry, rubbery, elastic, yellowish-whitish, with a strong odor reminiscent of dried fruits and a spicy peppery taste. The mushroom almost never turns black. The plates descend to the stem, sparse, thick, in the form of folds, yellow. The spore powder is pale yellow. The leg is up to 6 cm long, up to 2 cm thick, yellow, even, solid, smooth, bare, expanding upward, turning into a cap.

Edible tasty mushroom of the third category. It is consumed fried, boiled, dried, pickled and salted.

In marinade and salting, the color is retained and turns slightly brown. Chanterelle sauces and seasonings are especially tasty. It is rich in microelements, especially zinc, and contains substances that have a detrimental effect on pathogens of purulent diseases.

Summer honey fungus

Summer honey fungus(Kuehneromyces mutabilis) grows on rotting deciduous wood, stumps, especially birch, usually in large groups, from June to October.

The cap is up to 7 cm in diameter, thinly fleshy, flat-convex, with a smoothed tubercle, in a young mushroom it is covered with a cobwebby private blanket, wet, sticky, reddish-brown, when drying ocher-yellow, two-colored - lighter, brighter in the middle, with dark edges, as if soaked in water. The pulp is soft, watery, thin, light brownish, with a pleasant taste and smell of fresh wood.

The plates are attached to a tooth or slightly descending, frequent, narrow, whitish, later rusty-brown. Spore powder is brown.

Leg up to 8 cm long, cylindrical, tapering downwards, often curved, at first solid, later hollow, hard, woody, with a narrow filmy, brown ring with a banded surface, above it - whitish-cream, below - black-brown, more scaly .

An edible mushroom of the fourth category, valued for its high taste. Used fresh, pickled, salted, dried.

Polish mushroom

Polish mushroom(Xerocomus badius) grows mainly in the western regions of the former USSR - in Belarus, Western Ukraine, the Baltic states, in coniferous (especially pine) and mixed with pine forests, singly and in groups, in August-September.

The cap is more or less slimy, shiny in dry weather, 5-12 cm in diameter, cushion-convex, then flat, smooth, brownish-brown, chestnut.

The pulp is straw-yellow, turns blue when broken, with a pleasant smell and taste. The tubes are adherent, sometimes free, with small angular pores, yellowish-greenish, darkening when pressed. The leg is up to 9 cm long, up to 3 cm thick, dense, smooth, sometimes narrowed towards the base, yellowish-brown.

A good edible mushroom of the second category. The taste is reminiscent of a porcini mushroom. It is dried, fried, salted and pickled.

Here you can see photos of types of edible mushrooms, the names of which are listed above:

Names of edible mushrooms from deciduous forests of the Moscow region with photos and descriptions

And in conclusion - a description, photo and names of edible mushrooms in the Moscow region growing in deciduous forests.

May mushroom

May mushroom(Calocybe gambosa), St. George's mushroom, Mike, grows in sparse deciduous forests, on pastures, pastures. This edible mushroom grows in the Moscow region and some central Russian regions in May-June.

The cap is fleshy, first convex in shape, then spread, with a wavy, often cracking edge, flat, sometimes with a tubercle, the surface is dry, the color is creamy, yellowish, off-white. The plates are frequent, adherent to teeth, whitish, with a creamy tint.

The leg is up to 10 cm long, up to 3 cm thick, dense, club-shaped, whitish, yellowish or brownish-cream. The pulp is thick, dense, white, soft, mealy in taste and smell.

Edible mushroom of the fourth category. Can be consumed freshly prepared.

Semi-white mushroom

Semi-white mushroom(Boletus impolitus) grows in deciduous, mainly oak, forests in August-September.

The cap is initially convex, with age it becomes half-prostrate, light pinkish-brown, yellow-brown, fibrous, sometimes cracking. Diameter - up to 20 cm. The pulp is thick, pale yellowish, with the smell of carbolic acid in old mushrooms.

The tubular layer is first bright yellow, then greenish-yellow.

The leg is tuberous-swollen, yellow, brownish-reddish at the top, slightly fibrous, up to 10 cm long and up to 5 cm thick.

A good edible mushroom of the second category. It can be dried, boiled, pickled.

boletus

boletus(Leccinum scabrum) ordinary, obabok, black mushroom, black mushroom, grows in birch groves, forests mixed with birch, in clearings and hillocks, near roads, singly and in groups, from June to September.

The cap of this edible deciduous forest mushroom is up to 20 cm in diameter, fleshy, bare or thin-tomentose, dry, slightly slimy in wet weather, smooth, hemispherical, then convex, with a blunt edge. Brownish, gray, sometimes almost white, black or spotted. The pulp is dense, but quite soon becomes loose, grayish-white, does not change color when broken, with a faint pleasant mushroom smell and taste.

As can be seen in the photo, these edible mushrooms of the Moscow region have a tubular layer that is spongy, finely porous, easily separated from the pulp, whitish, darkening with age, often with brownish spots:

Spore powder is olive brown.

The leg is up to 15 cm long, white, with longitudinal scales from dark brown to black.

Some consider this mushroom to be edible in the second category, others classify it as third, although they emphasize its taste. It is good fried and boiled, not inferior to porcini mushroom. It is also dried and pickled.

To avoid blueing, which occurs with all cooking methods, it is recommended to soak the mushroom in a 0.5% solution of citric acid before eating.

If quince grows on your plot, you will be provided with delicious fruits for many years - this plant is very durable, its lifespan...

Although mushrooms can be collected at any time of the year, the most productive mushroom season is autumn. During this period, almost all summer mushrooms continue to grow, and new ones also appear that do not like hot climates.

Although mushrooms can be collected at any time of the year, the most productive mushroom season is autumn.

The abundance of rain, the absence of hot sun, the coolness of the night and other features inherent in the autumn period provide excellent conditions for the growth of mushroom culture.

Since September, mushroom pickers go on a quiet hunt for delicious specimens. At the beginning of autumn, summer myceliums have not yet finished bearing fruit, but other species are already appearing, for example, honey mushrooms, saffron milk caps, aspen mushrooms, boletus mushrooms, russula, and talkers.

In October, the ground is covered with fallen leaves, in which mushrooms are hidden. At the same time, the number of individuals is already noticeably decreasing. In mid-autumn, boletus, greenfinches, russula, rows, and black milk mushrooms continue to grow. Mushroom flies that cannot tolerate cold fogs disappear, no longer spoiling the appearance of the mushrooms. Autumn is an excellent time for drying forest products, since heating is already turned on in apartments, where the raw materials can be dried well.

Some types of mushrooms tolerate light night frosts. Oyster mushrooms and gray rowers like to settle on stumps and dead wood, which can be collected before the onset of severe frosts.

How porcini mushrooms grow (video)

What mushrooms grow in the forest in early autumn

Since after the appearance of the stalk connecting the mycelium with the cap, 2 weeks pass before the formation of a fruiting body of decent size, after rain you can go looking for mushrooms within 1-2 weeks. The peak harvest time is September.

Honey mushrooms

The peculiarity of autumn honey mushrooms is the rapid appearance of a harvest wave and rapid disappearance. It is important for lovers of this type of delicacy not to miss the beginning of the collection. The culture prefers to settle in colonies on fallen tree trunks, dead wood, stumps and on the root system of living plants. Tree mushrooms can grow in one place for up to 15 years, until the mycelium destroys the host tree completely.

On one stump it grows up to several liters of specimens. Young specimens are collected together with their legs. If the honey mushrooms have grown and the caps have opened, then only the caps need to be cut off, since the nutritional value of the legs is negligible. In order not to disturb the mycelium, it is important to cut the mushroom and not pull it out by the roots.

Chanterelles

The name is based on the old Russian word “fox”, meaning “yellow”. Mushrooms prefer to settle in acidic soils. The greyish-yellow leg is long and tubular inside. The brownish-yellow cap is funnel-shaped with wavy edges. The structure of the pulp is dense with a pleasant aroma. Long-term heat treatment is required to soften the hardness.

Quite often you can find false chanterelle, which is a conditionally edible plant product. Although proper cooking eliminates the possibility of poisoning, the taste of this mushroom is much lower than that of a real chanterelle. The color of the false chanterelle is much brighter, and the surface of the cap is slightly velvety. The edges of the cap are neatly rounded.

Saffron milk caps

A bright mushroom with an orange-red color loves to settle among pine trees. At the fracture site, an orange milky juice is released with a pleasant resinous odor, which turns green when oxidized.

The cap has a diameter of up to 17 cm. Young specimens are characterized by a rounded-convex shape, and older specimens are funnel-shaped. Over time, the curved edges of the cap straighten. The leg is cylindrical in shape, reaching a length of up to 6 cm and a thickness of up to 2 cm. It is often affected by pests.

This population prefers to grow in groups. Included in the first taste category. Thanks to this, people eat them fresh, salted, pickled and canned.

Russula

A mushroom common in Russia. About 60 representatives of this family are known, conditionally divided into 3 groups:

• edible;
• inedible;
• poisonous.

All representatives are similar in structure and appearance. The hemisphere-shaped cap straightens as it grows, becoming flat. There are individuals with a funnel-shaped cap and upturned edges. Edible representatives are colored greenish-brown, and poisonous ones are bright red. You can also find spotted caps. Depending on the humidity, the surface may be sticky or dry. The top film comes off easily.

The cylindrical legs are painted white or yellowish. Inedible species are pink. The dense white pulp becomes more fragile and crumbly with age.

White mushrooms

Full owners of the forest, in great demand because they have delicious taste. Participate in all types of culinary processing.

The matte cap is slightly convex and can reach 30 cm in diameter. The color spectrum ranges from reddish to lemon. The center of the cap is usually darker than the edges. The skin on the surface becomes sticky after rain. In dry weather it may even crack.

Large leg up to 26 cm high, most often lighter than the cap. May have a reddish tint. The shape of the leg is cylindrical, narrowed at the top. The juicy flesh of young specimens is white. Over time it turns yellow. Under the skin it is dark brown.

For settlement he chooses forest zones (coniferous, oak and birch). Does not like swampy and peaty soils.

Late autumn mushrooms

In the second half of autumn, there are fewer mushrooms in the forest, both edible and poisonous. Besides the fact that not all mushroom pickers like to walk through mud during rainy and chilly periods, mushrooms become hard.

Milk mushrooms

The pubescent cap and yellowish mycelium are the calling card of the milk mushroom. Due to the fact that mushrooms prefer to settle in a large family, you can collect a basket of harvest from one clearing. Since mushrooms are well camouflaged in fallen leaves and needles, they are difficult to notice. Milk mushrooms enter into symbiosis with birch trees, so they are found next to them. Several types of milk mushrooms are known:

• real;
• black;
• peppery;
• turning blue.

The size of the whitish cap is from 5 to 20 cm. It is concave in the center, slightly covered with mucus, and the edge is shaggy. The leg is barrel-shaped, hollow inside.

For the settlement he chooses spruce, birch and mixed forests. There are both single specimens and groups. It is used for food only in salted form.

Winter mushrooms

The cap grows up to 10 cm. In young mushrooms it is convex, in old ones it becomes flat. The color along the edges is slightly lighter than the middle, which can be yellowish, orange or honey brown. The length of the thin leg, not exceeding 1 cm in diameter, is from 2 to 7 cm. The structure of the leg is dense. The color is velvety brown, with a mixture of red added on top.

The name of the mushroom justifies itself, since even heat treatment does not eliminate the greenish color of the fruiting body. They are found in all regions of Russia in small groups (from 5 to 8 pieces), although there are also single individuals. In appearance they are similar to young russula. They grow in coniferous, deciduous and mixed forests. They bear fruit until they are covered with a layer of snow.

The wide cap (up to 15 cm) has a dense structure and is quite fleshy. It has a small tubercle in the central part. The color is greenish-yellow or yellow-olive. Sometimes with brownish specks. During the rainy season, the skin becomes sticky.

At the break, the flesh is white, turning yellow when oxidized. Since mushrooms have almost no taste, they are usually not affected by pests. The leg is short and rooted into the ground.

Oyster mushrooms

Oyster mushrooms require cellulose to develop, so they grow on dead wood or old stumps. Since the mushrooms are inconspicuous in appearance, inexperienced mushroom pickers mistake them for inedible.

The color of the cap is variable, from brown-gray to bluish. Darker in the center. Over time, the cap fades. The shape resembles an oyster. In mature individuals it straightens. As a group of mushrooms grows from the rosette, their fruiting bodies often grow together. The surface of the mushrooms is glossy to the touch. At high humidity it is covered with an adhesive layer. The location of the leg is asymmetrical, or it is completely absent. The dense white pulp of young fruiting bodies is juicy, while that of old ones is hard and fibrous.

Edible and poisonous types of autumn mushrooms in the Rostov region

Due to its location in the southern part of the Russian Plain, conditions in the Rostov region are suitable for the growth of mushrooms and berries. There are several dozen varieties that are edible. Some of them:

• White mushroom;
• boletus;
• row;
• oiler;
• gray talker;
• fox;
• morel;
• winter honey fungus;
• saffron milk cap;
• champignon.

Species hazardous to health that must be distinguished from edible ones include:

• sulfur and green row;
• fly agaric;
• death cap.

Some mushrooms, like greenfinch, are conditionally edible and require special processing before consumption.

How to pick mushrooms in autumn (video)

Mushrooms prefer moist conditions and moderate temperatures. With a dry summer and autumn, the harvest will be meager. But rainy weather will not bring abundant mushroom picking, since constant humidity harms the mycelium. Optimal temperature For the development of the fruiting body, the temperature is considered to be +5+10 °C.

We are glad to welcome you to the blog. The mushroom season is in full swing, so our topic today will be edible mushrooms, the photo and name of which you will find below. There are many types of mushrooms in our vast country, so even experienced mushroom pickers cannot always distinguish edible from inedible. But false and poisonous species can spoil your dish, and in some cases even cause death.

In the article you will learn what edible mushrooms are, what types they are divided into, where they grow and what they look like, which mushrooms appear first. I will tell you what benefits they bring to your body and what their nutritional value is.

All mushrooms are divided into three main sections: edible, conditionally edible, inedible (poisonous, hallucinogenic). These are all cap mushrooms; they make up only a small part of the vast kingdom.

They can be divided according to many criteria. The structure of the cap is of greatest importance to us, since sometimes it is different in twins.

Divided:

• tubular (spongy) – the bottom of the cap consists of tiny tubes, reminiscent of a sponge;
• lamellar - plates at the bottom of the cap, located radially;
• marsupials (morels) – wrinkled caps.

You can also divide forest gifts by taste, by the method of spore formation, shape, color, and the nature of the surface of the cap and stem.

When and where do mushrooms grow?

In Russia and the CIS countries, mushroom areas are found almost throughout the entire territory, from the tundra to the steppe zones. Mushrooms grow best in soil rich in humus, which warms up well. Forest gifts do not like severe waterlogging and excessive dryness. Best places for them in a clearing where there is shade, on the edges, forest roads, in plantings and copses.

If the summer turns out to be rainy, you should look for mushroom places at higher elevations, and if it’s dry, near trees in the lowlands, where there is more moisture. Typically, specific species grow near certain trees. For example, camelina grows in pine and spruce trees; white - in birch, pine, oak; boletus - near aspen.

Mushrooms in different climatic zones appear in different time, one after another. Let's look at the middle strip:

• The first spring forest harvest - stitches and morels (April, May).
• In early June, boletus, boletus, aspen, and russula appear. Wave duration is about 2 weeks.
• From mid-July, the second wave begins, which lasts 2-3 weeks. In rainy years there is no break between the June and July waves. In July, the mushroom harvest begins to appear on a massive scale.
• August is marked by massive growth of mushrooms, especially porcini mushrooms.
• From mid-August to early autumn, chanterelles, saffron milk caps, and milk mushrooms grow in huge families when the weather is favorable.

In deciduous forests the main season lasts from June to October, and from November to March the winter mushroom can be found in the forests. In the steppes, field mushrooms are more common: umbrellas, champignons, puffballs, meadow mushrooms. Season: June to November.

Composition of mushrooms, benefits

The mushroom composition contains up to 90% water, and the dry part is predominantly protein. That is why the gifts of the forest are often called “forest meat” or “forest bread”.

The nutritional value:

• Mushroom protein contains almost all amino acids, and even essential ones. Mushrooms are an important part of the diet, however, due to the fungin content, it is better to exclude them from the menu for people suffering from kidney, liver and gastrointestinal diseases.
• There are much fewer carbohydrates in “forest meat” than protein. Mushroom carbohydrates differ from plant carbohydrates and are better absorbed, much like milk or bread carbohydrates.
• Fatty substances are absorbed like animal fats by 92-97%.
• The composition contains tartaric, fumaric, citric, malic and other acids.
• The composition contains a large amount of vitamins PP, B1, A. Some varieties contain B2, C, D.
• Mushrooms are rich in iron, phosphorus, calcium, sodium, potassium.
• The composition contains microelements - zinc, fluorine, manganese, iodine, copper.

Edible forest products have many benefits; since ancient times they have been used to treat diseases. Nowadays it is a healthy and tasty food, and vegetarians replace meat with it.

Mushrooms can boost immunity, cleanse blood vessels and lower cholesterol levels, fight depression and excess weight. They help maintain the beauty of hair, skin and nails. Find out more about the contraindications and beneficial properties of mushrooms on our website.

How to determine if a mushroom is edible or not

How to distinguish edible mushrooms from inedible ones? After all, almost everyone knows boletus mushrooms, but rare and unusual specimens are found in the forest. There are many ways.

For example, as a child I had an interesting encyclopedia with pictures and descriptions, plus I always went into the forest with experienced mushroom pickers. By the way, this is the best idea to take with you into the forest a person who understands mushroom matters.

Some general tips:

1. Take a closer look, if you see worms in at least one mushroom from the mycelium, they are edible.
2. Tubular species are easier to distinguish from their twins.
3. Study the colors, white and greenish often indicate a poisonous counterpart.
4. Don't taste the mushrooms; they are not always bitter; for example, toadstool is a little sweet. Such an experiment could result in poisoning.
5. A skirt is often found on false and poisonous lookalikes.

This is only a small part of the signs. Basically, each pair of doubles has its own differences. You should pay attention to the frequency of the plates at the bottom of the cap, attachment to the stem, color, pulp when cut, the presence of rings. Below you will find a photo and name of edible mushrooms with a short description.

What do edible mushrooms look like?

White mushroom (boletus)

The mushroom king has a light stalk, the sponge under the cap is cream and white. If you break the cap, it will not darken. He has several false and poisonous twins. For example, the broken leg of a satanic mushroom will turn blue, while that of a gall mushroom will turn pink, and the broken leg will be covered with a dark mesh.

Boletus (redhead)

In most cases, the boletus has a red cap, dense flesh and a leg. When broken, the cut is bluish or white, while the false redhead is red or pink.

Boletus (boletus)

The color of the cap varies from dark brown to light beige. It has an elongated leg with a gray mesh, and does not change color when cut. The false mushroom has a dirty white or pink sponge, and its cap is gray or pinkish.

A rather massive mushroom with a velvet pillow-shaped cap and lemon-yellow flesh. The stem is red at the base and turns blue when cut. It is confused with the satanic mushroom, but it is lighter in color.

A real chanterelle is pale pink to orange in color, its edges are wavy, corrugated, and there are plates under the cap. In the false version, the color ranges from orange to red. The edges are jewel-smooth, and when broken, white juice is released.

Butterwort is a yellow mushroom with a slippery spongy cap, which is connected to the stem by a film. False butterflies have a dark cap, sometimes with a purple tint, with plates underneath it. The skin of the latter does not stretch when removed, and the flesh turns red.

The flywheel is spongy, the sponge is bright yellow. In “youth”, its cap is convex and velvety, but over time, it straightens and cracks. Its color ranges from dark green to burgundy. The leg does not have any special inclusions, and when broken, the color does not change. It is often confused with pepper, gall and chestnut mushrooms. The main difference between the moss fly is that it grows on moss.

The original has a beige or cream color, dark brown plates and a skirt. Champignon grows in well-lit places. The popular mushroom can be confused with the toadstool or the stinking fly agaric, which are deadly poisonous. The toadstool has light plates, but there is no skirt under the cap.

There are light cream and brown shades, they have skirts on the leg, and scales on the cap; they are plate-like and grow on stumps. False honey mushrooms are brighter, they do not have a film ring.

Young russulas have a spherical cap, while mature ones are flat, dry to the touch, matte or shiny. The color changes from green to red. The plates are fragile, different in size, frequent, yellow or white. The pulp is fragile white, changes color when cut. If the russula is bright red or purple, most likely you have a doppelganger.

Raincoat (hare potato, powder coat)

A real raincoat is shaped like a ball, often on a small stem. Its color is white or beige. The pulp is dense, white. The flesh of the false raincoat has a purple tint and the skin is dark.

They often grow near pines and larches. Over time, the hat begins to resemble a funnel, its color is orange, red or bluish-green. It's smooth and sticky. The cut becomes green over time.

It has a flat pink cap with a recess in the center and a discreet circle pattern, its edges are curved inward. The pulp is white, dense, the juice is also white. The color does not change when cut. Lookalikes often have scales and a greenish color, different from the white flesh.

Cobweb (swampweed)

It has a beautiful appearance, bright yellow color. The shape of the cap is regular, round, it hides the plates. An adult web spider resembles a toadstool. False lookalikes have an unpleasant odor, are irregular in shape, and are covered in scales.

The umbrella got its name due to its long leg and characteristic shape of the cap, at first it is spherical in shape, then it resembles an umbrella. The color is white, with a hint of beige, in the center more dark spot, and the surface is cracked. The plates darken with age. There are many lookalikes that differ in color, may have a pungent odor and loose flesh.

Talkers

The talker's cap initially has a hemispherical shape, then a depressed shape, resembling a funnel. It is dry and smooth, white, light brown, ocher in color, the center is darker. The plates are white, but darken with age. The pulp is white, dense, although it loosens with age. False talkers are white in color.

Rows

Lamellar mushrooms deserve their name because they grow in rows or circles (witch's circles). The young row's hat resembles a ball and then straightens out. It has white, brown, red, yellow colors. The edges can be curved, smooth, or curved. The skin can be dry, velvety or smooth, slimy. The leg is velvety and often has a pink-brown color. The poisonous doppelgänger is a dirty gray color, so be careful!

lines

It is more often found in pine forests; due to possible frosts, black spots appear on its cap. The cap itself is fused with the stem and has a sinuous shape. It has a brown, brown, reddish or yellow color. The older the line, the lighter the hat. The leg is also not straight, but the flesh is white and breaks easily.

Morel

The surface of the morel cap seems to be covered in cells; it has an ovoid shape. Its color comes in grayish, yellow and brown shades. The morel flesh is white, soft, and the leg has a cylindrical shape, slightly thickened towards the bottom. The false morel grows from an egg, produces an unpleasant odor and is covered in mucus.

Oyster mushrooms

Oyster mushrooms grow on trees, one below the other, which is why they got their name. The cap of oyster mushrooms is smooth, sometimes wavy, and the color is gray with a purple tint. The plates are frequent, dense, and gray in color. The edges are concave, the legs are short and dense. False oyster mushrooms are brighter and have other colors.

Now you know how to test a mushroom and find out whether it is edible or not. You can go into the forest without fear. Choose only the right mushrooms and remember that even an edible mushroom can cause harm if it is old or starting to decay.

Video - edible mushrooms with description

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Message quote Learning to pick mushrooms.

You only need to collect friends mushrooms!
Mushrooms, which raise doubts, it is better not to take!

Therefore, in this review we will limit ourselves to describing the most common edible mushrooms, which will (hopefully) slightly expand the knowledge of mushroom pickers.

White mushroom (boletus)

Exceptionally high quality edible mushroom. It is considered one of the most valuable types of mushrooms. Porcini can be used fresh (boiled and fried), dried, salted and pickled. At the same time, when dried, the pulp of porcini mushrooms, unlike the rest, remains white.

The cap of the porcini mushroom is tubular, cushion-shaped, it can reach 20 cm in diameter. The color of the cap is very varied: whitish, light gray. It can be yellow, brown or brown, purple, red, black-brown. Often, the cap of a porcini mushroom is unevenly colored - towards the edge it can be lighter, with a white or yellowish rim. The skin does not come off. The tubes are white, later yellowish-olive or yellowish-greenish.

The leg is thick, thickened at the bottom, solid, with a mesh pattern, sometimes only in the upper part. The color of the stem often has the same shade as the mushroom cap, only lighter.

The pulp is dense, white, with a nutty taste and without much odor. When cut, the flesh does not change color.

Growing White mushroom throughout Eurasia in the temperate and subarctic zones. Fruits in June - October.

Confuse White mushroom It’s difficult with poisonous inedible mushrooms. But the porcini mushroom has an inedible counterpart - the gall mushroom. Its pulp is so bitter that even one small fungus entering the cauldron will ruin the entire dish. It will simply be impossible to eat it. The color of the gall fungus tubes is dirty pink, and the flesh turns pink when cut.

Ryzhik

Edible mushroom exceptionally high quality. Some European peoples prefer it over porcini mushroom. In many countries saffron milk cap considered a delicacy. Particularly good saffron milk cap fried in sour cream. It is not recommended to dry only saffron milk caps.

Grow saffron milk caps, mainly in coniferous forests, especially pine and spruce. They prefer illuminated places: clearings, forest edges, young forests. Distributed in the forests of Europe, the Urals, Siberia and the Far East. Fruits from June to October.

The cap of an adult mushroom is lamellar, funnel-shaped with a slightly curled and then straight edge. Most often, the cap of the saffron milk cap is orange or orange-red, but there are green-ocher or grayish-olive caps. Darker concentric zones are clearly visible on the cap. The plates are frequent, thick, orange or orange-yellow. When pressed or broken, they turn green or brown

The leg of the camelina is cylindrical, hollow, smooth, the same color as the cap or a little lighter.

The pulp is orange, green when cut, with a characteristic pleasant resinous odor. An orange-yellow or orange-red milky juice is released on the cut. In the air it gradually turns green.

In addition to the usual saffron milk cap, it is found in our forests saffron milk cap red (with wine-red milky juice, which turns purple in the air), salmon camelina (its milky juice is orange and does not change color in the air) and red pine camelina (its milky juice is orange, and in the air it turns wine-red) .

Boletus (berezovik, obabok)

Edible mushroom High Quality.

boletus- a very common species, forms a community with various types of birch. Distributed in the Arctic, forests of Europe, the Urals, Siberia, and the Far East. Grows in birch and mixed forests, swamps and tundras. Fruits from June to September.

The cap of the boletus is at first hemispherical, later cushion-shaped. The color can be grayish, whitish, gray-brown, mouse-gray, brown, dark brown, almost black. The tubes are whitish, brownish-gray when mature.

The leg is cylindrical or slightly thickened towards the base, solid, fibrous, whitish, covered with dark scales (grayish, dark brown or almost black). The pulp is white, dense, and does not change color or turn pink when cut.

This mushroom can be consumed boiled or fried, without pre-treatment. This mushroom is suitable for all types of preparations. If there is a need to avoid blue discoloration that appears during processing, the mushroom should be soaked in a 0.5% citric acid solution. Boletus is processed similarly. Boletus is especially good when freshly fried or boiled.

boletus may be confused with the inedible gall mushroom.

Boletus (aspen, redhead)

Edible mushroom High Quality.

Boletus- one of the most common edible mushrooms in the temperate zone of the northern hemisphere. In terms of its nutritional value and taste, it, together with boletus, takes an honorable second place after porcini mushroom and saffron milk cap.

Boletus distributed in the forests of Europe, the Urals, Siberia and the Far East. Fruits from June to September.

The cap of the boletus reaches 20 cm, at first hemispherical, then flatter. Color varies from red and red-brown to whitish-brown or white. The tubes are dirty white, cream or grayish. The leg is cylindrical or widening towards the base, covered with fibrous scales. The flesh turns blue when cut, later turns black, and in some species it becomes reddish or purple.

There are quite a few subspecies of boletus. It is processed in the same way as boletus.

A good edible mushroom.

Distributed Polish mushroom in coniferous, less often deciduous forests. Prefers mature pine forests. Grows among mosses, at the base of trunks or on stumps. Common in the forests of Europe, the Urals, Siberia, the Far East, Central Asia, and the Caucasus. This mushroom owes its name to the fact that it is widespread in the coniferous forests of Poland, from where it was widely exported to other countries.

Fruits in August - September.

The taste of the Polish mushroom is reminiscent of boletus, although it belongs to the genus of fly mushrooms. It is recommended to boil, fry, dry, salt, marinate.

Hat Polish mushroom reaches 12 cm. The cap is initially cushion-shaped, convex, later almost flat. The color of the cap of the Polish mushroom can be brownish or chestnut brown, with young mushrooms having a matte suede surface. The tubes are yellow-green and turn blue when pressed.

The pulp is yellowish, turns blue when broken, then turns brown, with a pleasant smell and taste.

The leg is cylindrical, solid, sometimes with a supine or slightly swollen base. The color of the leg is light brown, lighter at the base, fawn.

The inedible counterpart of the Polish mushroom is the gall mushroom.

Common dubovik (Poddubovik)

Poddubovik- an edible mushroom that can be used without prior boiling for preparing hot dishes, for pickling, pickling, and drying. The whole mushroom is used: cap and stem. In its raw form, the mushroom is poisonous, and in combination with alcohol it can cause severe poisoning.

Poddubovik(common oak), belongs to the genus of tubular mushrooms, grows in sparse oak-mixed forests. It often grows on the edge of the forest.

Poddukovik can be found from mid-summer to autumn. This is one of the most beautiful mushrooms in appearance and color in the middle zone. Its cap grows up to 20 cm in diameter, thick, fleshy, hemispherical, then convex, velvety, olive-brown, dark brown, yellow-brown, dry. The pulp is dense, lemon-yellow, turns very blue when broken, without any particular smell or taste. The tubular layer is finely porous, in young mushrooms it is yellow-green, later dark red, turns green when broken, and turns blue when pressed. The leg is up to 15 cm long, up to 6 cm in diameter, tuberous-thickened below, cylindrical, solid, yellow, yellow-orange under the cap, reddish below, with a reddish mesh above. Spore powder is brown-olive.

Edible mushrooms High Quality.

Fungi of this genus are distributed throughout the range of pine trees in the northern hemisphere. Some species of oilseed are found even in the tropics. Only in the territory of the former Soviet Union 15 species are known.

Butterfish are characterized by a smooth, sticky or slightly slimy cap. Less common are boletus with a fibrous cap. Usually the skin on the cap comes off easily. The partial cover on the bottom of the cap is either present or absent, and if the cap is not adhesive, then the cover is always missing. The leg of butterfish is smooth or granular, sometimes with a ring. The only drawback of this delicious mushroom is that it needs to be cleaned, which can be very tedious after a long journey.

Common oiler(late, true, yellow) - most common among boletus. It has a slimy brown, dark brown or chocolate cap. Less common is a yellow-brown or brownish-olive cap. Well-developed spathe, yellow tubes. The stem of this oiler is cylindrical, short, with a filmy ring. It bears fruit in July - September, often in large groups. Grows in pine forests, in sunny places, loves sandy soils. Distributed in the forests of Europe, the Urals, Siberia, the Far East, and the Caucasus.

Late oiler It is good to fry, boil, marinate, salt and dry.

This mushroom is similar to the inedible pepper mushroom.

Larch oiler- grows in larch forests of Siberia, prefers young forests.

Its cap is lemon yellow, yellowish-orange or golden brown, sticky with an easily removable skin. The size of the cap is from 4 to 13 cm. The tubes are yellow, later olive-yellow. The flesh turns slightly pink. Fruits in July - September.

This oiler cook and marinate well.

Oiler grainy(summer, maslyuk, zheltyak) - grows in the subzone of mixed and coniferous forests. Prefers pine forests, often grows in dry places, on roads, clearings and in holes, rarely singly and mostly in groups from late May to early autumn.

Its mucous cap is shiny when dry, and can range from yellow-brown to brownish-brown. The skin is easily removed. The lower surface of the cap of a young mushroom is light yellow in color, covered with a white film, which in an adult mushroom comes off the cap and remains near the stem in the form of a ring. The pulp is thick, dense, light yellow, yellow-brown, does not change color when broken, with a pleasant taste and fruity smell. The tubular layer is finely porous, thin, white, light yellow, then sulfur-yellow, with drops of milky-white liquid. The leg is short, up to 8 cm long, up to 2 cm in diameter, solid, cylindrical, light yellow, granular at the top.

Summer boletus- high-yielding, tasty, edible mushrooms, used without prior boiling for hot dishes, pickling, pickling, drying. Summer butterfly should be distinguished from the pepper mushroom, which is part of the butterfly genus.

In fact, there are 18 species of moss fly, distributed in temperate latitudes of both hemispheres. The most common are: marsh moss, green moss and yellow-brown moss. They are all consumed boiled, fried, dried, pickled and salted.

Boss moss its structure resembles a boletus. Grows in mossy places of coniferous forests. The cap and leg are yellow, with a brown tint. The spongy layer is green or yellow-olive. The pulp is yellowish, turns blue when cut.

Green moss widespread in various forests of Europe, the Caucasus, the Urals, Siberia and the Far East. His cap is cushion-shaped, dry, velvety, grayish or olive-brown. The tubes are yellowish-green with wide pores, sometimes descending onto the stem. The leg is solid fibrous, yellowish or with a reddish tint, with a brownish reticulation, the intensity of which is expressed to varying degrees. The pulp is dense, white or with a yellowish tint, does not change color or turns blue. They bear fruit in June - October.

Moss fly yellow-brown. Look like Polish mushroom. The cap is hemispherical to cushion-shaped, dry, velvety. In young mushrooms it is grayish or dirty yellow; with age it becomes olive or reddish yellow. The skin does not come off. The pores are yellow, then with a greenish or olive tint, turn blue when pressed, then turn brown. The leg is cylindrical, solid, yellow or ocher-yellow, brown towards the base with a reddish tint. The flesh is yellow and turns bluish-green in air. It grows in moist pine forests, often among blueberries and mosses. Fruits in July - October.

Edible mushroom with good taste but little nutritional value. Use without pre-boiling. The chanterelle is distributed throughout the temperate forests of the Old World. Fruits in July - October, often in large groups.

The chanterelle's cap is convex or flat, funnel-shaped at maturity, with a thin, often fibrous edge, and smooth. The entire fruiting body of the chanterelle is egg-yellow, with a reddish tint or pale orange. The pulp is dense, rubbery, whitish, with a pleasant taste and smell. Used chanterelles fresh, pickled, salted.

Often found in our forests. However, it is difficult for an inexperienced person to navigate their diversity. In addition, many species are not distributed everywhere. Representatives of the genus Russula distributed in the European part of Russia, Siberia, and the Far East. In addition, russulas are found in North America and East Asia.

These mushrooms have large or medium-sized fruiting bodies; their caps come in different colors, depending on the pigmentation of the skin. are very diverse and represent a very difficult genus to define and limit species. The differences between species are sometimes very small, making these fungi difficult to identify.

These mushrooms appear in July, but there are especially many of them in August and September. Russulas are found in a wide variety of forest types. Most russula are edible mushrooms, mainly of the 3rd and 4th categories. Sometimes mushroom pickers eat some russula fresh with salt (hence their name). Only a few of the russula are poisonous, inedible, or mushrooms of no practical importance. The economic importance of russula is reduced due to the fragility of the fruiting bodies. Mushroom pickers do not use some types of mushrooms because of their pungent taste. The pungent taste disappears when salted.

They make up about 45% of the mass of all mushrooms found in our forests. The best mushrooms are those that have less red, but more green, blue and yellow. The cap of russula is initially more or less spherical, hemispherical or bell-shaped. Later, as it grows, it is prostrate, round, flat or funnel-shaped, depressed in the middle. The diameter of the cap is on average 2-20 cm. Some species have a characteristic edge of the cap. Thus, in some species the edge of the cap is long and strongly curled. But the edge of the cap may also turn out to be straight, especially in cases where the cap is spread out early. Sometimes the edge of the cap is striped or lumpy, wavy. The cap is covered with skin. The skin of the cap is dry, it can be shiny or matte. After rain and dew, the skin of the russula caps is sticky and shiny. In some russulas the skin is easily torn off, in others it is torn off only along the edge of the cap, etc. The skin is of very varied colors, very variable, but in many cases stable. It must be borne in mind that the color of the skin of young, developed and aging fruiting bodies may be different. Sometimes the color fades when exposed to the sun. Simultaneously with the blanching of the skin, coloring of the flesh of the cap is observed. Pigments are also destroyed when mushrooms are cooked. The plates of russula are free and adherent. The color of the plates ranges from white to ocher. The plates of young fruiting bodies are white, as an exception lemon-yellow.

It grows from June to October, on birch stumps or lying trunks, sometimes on the stumps of other deciduous, less often coniferous, trees.

The cap of the summer mushroom is up to 7 cm in diameter with thin flesh; in young mushrooms it is convex with a tubercle in the center, covered with a cobwebby blanket, then flat-convex, sticky when it rains. The color of the cap is yellow-brown, in the center the cap is lighter. The pulp is light brown, the smell and taste are pleasant. The plates adhere to the stem, sometimes slightly descending; in young mushrooms they are light yellow, in old ones they are rusty-brown. The leg is up to 8 cm long, up to 1 cm in diameter, hollow, cylindrical, curved, hard, brown, with a membranous brown ring, dark brown below the ring, with scales. Spore powder is dark brown.

A tasty, delicious mushroom, the caps of which can be used without prior boiling for hot dishes, for drying, pickling, and salting. This mushroom, not known to all mushroom pickers, is very productive and is often found in Russian forests in large groups. The late autumn edible mushroom Hypholoma capita is similar to summer honey fungus. Unlike the summer honey fungus, Hypholoma cephaloforma does not have a ring on the stalk, the color of the plates is gray, and grows on pine stumps.

It is necessary to distinguish the summer honey fungus from the poisonous sulfur-yellow honey mushroom, bitter in taste, without a ring with sulfur-yellow plates, as well as from the brick-red honey mushroom, bitter in taste, without a ring, the cap of which is darker in the center, the plates of old mushrooms are gray or dark gray.

Autumn honey fungus (real)

Edible mushroom.

Honey fungus (autumn), belongs to the genus of the honey fungus family of the family of the lamellar group. This popular and very productive mushroom grows in large groups from late August to late autumn on stumps, roots, dead and living trunks of deciduous, mainly birch, less often coniferous trees, sometimes in nettle thickets. The caps are up to 13 cm in diameter; in young mushrooms they are spherical, with an edge curved inward, then flat-convex with a tubercle in the center. The color of the cap is gray-yellow, yellow-brown with shades, darker in the center, with thin small, sometimes missing brown scales. The pulp is dense, white with a pleasant smell, sour-astringent taste; in old mushrooms it may be slightly bitter. The plates are slightly descending, white-yellow, then light brown, in old mushrooms with dark spots, with a white coating from spores. The stem is up to 15 cm long, up to 2 cm in diameter, cylindrical, slightly thickened at the bottom, with a white membranous ring at the top, light at the cap, brown at the bottom, with fibrous pulp in young mushrooms, hard in old mushrooms. Spore powder is white.

High-yielding edible mushroom. For young mushrooms (with a cape without a ring), the entire mushroom is used; for mature mushrooms with a ring, only the cap is used. Honey fungus is good for preparing hot dishes, drying, salting, and pickling. For hot dishes, these mushrooms must be boiled for at least 30 minutes, as there are known cases of poisoning by undercooked autumn mushrooms. Autumn honey mushrooms usually appear in early autumn for a short period of up to 15 days, after which they disappear. Under favorable conditions, when it is not hot and there is enough moisture, autumn honey mushrooms appear in July or early August, but they may not appear in the fall or bear fruit a second time.

Favorite places for autumn honey mushrooms are old birch forests with dry birch trees, on which honey mushrooms grow at a height of up to 5 m and higher, swampy birch forests with many lying trunks and stumps, birch clearings with stumps, swampy alder forests with dry standing alders and lying trunks.

Winter mushroom (Winter mushroom)

Edible mushroom.

It is found on the edges of forests, in bushes, alleys and parks. Always grows on trees: on dry trunks and stumps, as well as on dried parts of living trees. It grows in small clumps and prefers willow and poplar, as well as other deciduous trees. This is a widespread mushroom. It appears in the fall, but can also be found in the winter, as it is well preserved under the snow.

The cap of the winter honey fungus is 2-6 cm in diameter, slightly convex, sticky or slippery, the color of the cap varies from pale yellow to brown; in the center it is darker, at the edges it is lighter; in freshly cut mushrooms, stripes are visible along the edges of the cap. The plates are white or yellowish-brown, the same shade as the cap, attached. Spore powder is white. The leg is elastic, velvety-hairy brown, lighter at the top. At first, the leg of the winter honey mushroom is light, but quickly darkens, starting from the base. The height of the stem is 3-10 cm, with a diameter of 3-7 cm. Under a magnifying glass, hairs are visible on the surface of the stem. The pulp is whitish. The taste is mild. The smell is weak.

Only the caps are eaten; the stems are too hard. Winter mushroom is used in soups and stews, but does not have any special taste.

Winter honey fungus can always be recognized by its fuzzy leg; of course, it is best to use a magnifying glass for this. Very few mushrooms grow in late autumn and winter, so it is difficult to confuse it with anything else. In October, when the winter honey fungus appears, it can be confused with other varieties of honey mushrooms, including inedible ones, but the stem of these mushrooms is smooth, the plates are darker, and the cap is not slippery.

Edible mushroom.

Raincoat common grows in deciduous and coniferous forests, meadows from June to autumn on the forest floor, manured soil or rotten stumps.

The fruiting body of the raincoat is of variable shape - round, pear-shaped, ovoid, up to 10 cm long, up to 6 cm in diameter, white, gray-white, yellowish, sometimes with small spines, covered with outer and inner shells. The flesh of young mushrooms is white with a strong pleasant odor, while that of old mushrooms is brownish-olive. A false stalk up to 5 cm long and up to 2 cm in diameter may be absent. Spore powder is dark brown.

The mushroom is edible when young, when the flesh is white. It can be used without prior boiling for hot dishes, for salting and drying.

It is necessary to distinguish raincoat edible, from young pale toadstools of the white variety with an unopened common veil. If you cut a young pale grebe, then under the general cover you can clearly see the leg and plates, which are always absent from puffballs.

Edible mushroom.

Ryadovka purple grows in mixed and coniferous forests, often in open places, along ditches, forest roads, on forest edges, in clearings from September to late autumn, singly and in groups, often large.

The cap of the row is purple, up to 15 cm in diameter, fleshy, in young mushrooms it is convex, with the edge turned down, then spread out, smooth, moist, brown-violet, fading. The pulp is dense, slightly watery, first bright purple, then fades to white, with a mild pleasant taste and aromatic anise smell. The plates are free or slightly adherent to the stem, wide, relatively frequent, first violet, then light violet. The stalk is up to 8 cm long, up to 2 cm in diameter, cylindrical, sometimes widened at the bottom, solid, with a flaky coating at the top, with purple-brown pubescence at the bottom, first bright purple, then whitish. Spore powder is pink-cream.

Harvest edible mushroom. However, it is best to salt this mushroom, since during the fermentation process its dense pulp becomes softer. This mushroom is also advisable to use for preparing mushroom caviar.

Sometimes this mushroom is also called mouse

Grows in forests from September until frost. This mushroom often grows in rows, which is how it got its name.

The cap of the row is dark gray or ash-colored with a lilac tint, darker in the center, with radiant stripes, radially fibrous, sticky, fleshy, cracking at the edges. The peel comes off well. The pulp has a faint pleasant odor, is loose, brittle, white, and turns slightly yellow when exposed to air. The plates are sparse, wide, slightly grayish-yellowish. The stem is strong, smooth, white or slightly yellowish, and sits deep in the soil, so the cap barely stands out above it.

Edible, quite tasty mushroom. It is used boiled, fried and salted.

Edible mushroom good quality.

It usually grows on sandy soils under pine trees, usually along paths. True, sometimes it is difficult to notice, since only its cap is visible on the surface of the earth. Therefore, look closely at the bumps and elevations in the sand - a greenfinch may be hiding there. The mushroom is quite common. Less commonly, greenfinch can be found under aspen trees, but here it grows a little taller, so it is sometimes mistaken for another mushroom. Greenfinch grows in October - November. In the same places, red pine saffron milk caps are found, and where there is enough lime in the soil, there are noble saffron caps.

The main distinguishing features of greenfinch are yellow color, notched plates, and grows under pine trees. The greenfinch's cap is 4-10 cm in diameter, convex, sticky, the color varies from light yellow to yellow-brown. The hat is colored unevenly, often pine needles or sand stick to it, since it straightens out already underground. The plates are bright, sulfur-yellow, frequent and notched. Spore powder is white. The leg is 4-8 cm high, 1-2 cm in diameter, cylindrical in shape, usually covered with sand at the base. Very often the entire stem is in the ground, only the mushroom cap is visible on the surface. The pulp is pale yellow. The taste is mild. The smell is weak, mealy or cucumber.

A good edible mushroom, but you need to pick it carefully so as not to collect a lot of sand. When cutting a mushroom, you need to hold it vertically and immediately remove the base of the stem with the adhering sand; the cap should be cleaned with a brush or scraped with a knife. Now the sand will not get between the plates, and the mushroom can be safely placed in the basket. Greenfinch can be dried, frozen and salted. When dried, the taste of these mushrooms intensifies. Salted greenfinches retain their beautiful color. They are frozen in the same way as other mushrooms.

There are no dangerous greenfinch doppelgangers. The stinging row is also yellow in color, but its cap is cone-shaped, the plates are not as frequent and the taste is rather pungent. It grows under spruce and pine trees. In deciduous forests you can find poisonous varieties of spider webs similar to greenflies. They are yellowish in color, but at the base of the stem they have a tuber and the remains of a mucous film between the stem and the edges of the cap. These mushrooms never grow under pine trees.

The yellow-red row can be confused with greenfinch. It grows in pine forests on or near stumps. Severely faded specimens resemble greenfinches and are also edible.

It grows on stumps, trunks of dead and weakened deciduous trees, most often birch and aspen, from May to autumn, often in large groups, merging with legs into bunches.

The cap of the oyster mushroom is lateral, semicircular, ear-shaped, with a downward curved edge in young mushrooms, up to 15 cm in diameter, white-gray, fading to white. The pulp is white, the taste and smell are pleasant. The plates descending along the stem, sparse, thick, white. The leg is short, up to 4 cm long, 2 cm thick, hairy, eccentric.

Young mushrooms are edible; without prior boiling, they can be used for preparing hot dishes, for drying, salting, and pickling.

Edible mushroom High Quality. Champignon common is often found in large groups from early summer to late autumn in fields, meadows, pastures, gardens, vegetable gardens, forest clearings, and forest edges.

The cap of the champignon is up to 15 cm in diameter, hemispherical, then rounded-convex, the edges are curved down, fleshy, white or grayish, dry, with small brownish fibrous scales. In young mushrooms, the edges of the cap are connected to the stem by a white membranous blanket. As the mushroom grows, the cover breaks off and remains on the stem in the form of a white ring. The pulp is dense, white, turns pink when broken, with a pleasant mushroom smell, not bitter. The plates are frequent, free (not attached to the stem), white in young mushrooms, then they turn pink, darken, become brown, almost black. The stalk is up to 10 cm long, up to 2 cm in diameter, cylindrical, solid, white, in adult mushrooms with a single-layer white ring. Spore powder is dark brown.

Champignon- delicious edible mushroom, used without preliminary boiling for hot dishes, pickling, salting and drying.

Edible mushroom.

It grows in various forests, in clearings, along forest roads, on forest edges, in fields, pastures, orchards, and vegetable gardens from July to October, singly and in groups.

The umbrella's cap is up to 25 cm in diameter, at first ovoid, then flat-convex, outstretched, umbrella-shaped, with a small tubercle in the middle, whitish, white-gray, gray-brown, with lagging large brown scales, darker in the center, without scales. The pulp is thick, loose, cotton-like, white, with a pleasant nutty taste and faint odor. The plates are free, fused at the stem in a cartilaginous ring, first white, then with reddish veins. The leg is up to 30 cm long, up to 3 cm in diameter, cylindrical, hollow, swollen at the base, hard, light brown, covered with concentric rows of brown scales, with a wide, white above, brownish below ring, often free. The spore powder is white.

Delicious edible mushroom. Used without preliminary boiling for preparing hot dishes and for drying. It is sometimes fried whole (the cap) like a steak, rolled in breadcrumbs. It is better to dry cut mushrooms, including the hard stem, which gives dishes a special aroma.

- edible mushroom good quality. It prefers humus soils in forests and pastures where there are thickets of bushes. It is found in many places, for example in small forests, as well as in forests on humus and limestone soils. Does not give preference to any particular types of trees. Often forms “witch rings”. It first appears at the end of April, the peak season is in May, in June (depending

Based on the type of forest, you can to some extent determine what mushrooms can grow in them. Which ones you can definitely find here and which ones are growing more. But at the same time, the forest may be birch, but due to the presence of admixtures of other trees, such as aspen or pine, the species composition of mushrooms may change accordingly.

Mushrooms in pine forests.

Pine forests are characterized by the presence of porcini mushroom, bitter mushroom, truffle, variegated umbrella mushroom, spiny puffball, talker mushroom, gall mushroom, greenfinch, ringed cap, goat, boletus (late, granular, marsh), yellow-brown and green moss mushrooms, fly agaric, capsicum mushroom, pepper mushroom, cattail, pine saffron mushroom, Polish mushroom, ryadovka, thick pig, morel, line, russula, garlic, false chanterelle, autumn honey fungus.

Mushrooms in birch forests.

In birch forests, white mushrooms, boletus mushrooms, valui mushrooms, pink boletus mushrooms, white mushrooms, govorushka mushrooms, variegated umbrella mushrooms, real and black milk mushrooms, spiny puffball mushrooms, yellow blackberries, bighead mushrooms, and false puffball mushrooms usually grow. real chanterelle, green fly agaric, fly agaric, aspen boletus, podgruzdok, yellow horned mushroom, slender pigwort, silverback, violin, morel, russula, oyster mushroom, pear-shaped puffball, summer and autumn honey mushrooms.

Mushrooms in spruce forests.

Commonly found in spruce forests are porcini mushrooms, variegated umbrella mushrooms, yellow milk mushrooms, puffballs, yellow blackberries, gall mushrooms, caps, granular butterflies, green moss mushrooms, spruce fly mushrooms, fly agarics, podgrudok, spruce mushrooms, pig mushrooms, morels, stitches, russulas , garlic, wild champignon.

Mushrooms in aspen forests.

Aspen forests usually contain boletus, valui, govorushka, variegated umbrella mushroom, aspen milk mushroom, puffballs, yellow blackberries, real chanterelle, common puffball, green fly agaric, fly agaric, fly agaric, podgrudki, pigwort, fiddlehead, conical morel, sulfur-yellow tinder fungus, garlic mushroom , forest champignon, morel cap, oyster mushroom, winter mushroom, summer and autumn honey fungus, false honey fungus.

Mushrooms in alder forests.

In the alder forests there are pink mothweed, prickly puffball, green mosswort, white podgrudok, thin pigweed, and russula.

Mushrooms in linden groves.

In linden groves there are usually porcini mushrooms, black milk mushrooms, oak mushrooms, and morel caps.

Mushrooms in the cedar forest.

In the cedar forest there are saffron milk caps, variegated chanterelles, and spiderworts.

What mushrooms are found in poplar groves (sedge groves).

In poplar groves you can find gray boletus, aspen milk mushrooms (sokorev milk mushrooms) and blue milk mushrooms.

What kind of mushrooms are there in the hornbeam forest?

In the hornbeam forest there are porcini mushrooms (dark bronze shape, reticulate shape), and hornbeams (a type of black boletus).

Mushrooms in a beech forest.

In the beech forest you can find porcini mushrooms, common oak mushrooms, and black truffles.

In oak-deciduous forests.

Growing porcini mushroom, chestnut mushroom, pale toadstool, talker, oak and pepper milk mushrooms, puffball, oakberry, yellow blackberry, bighead, cherry, true chanterelle, false honey fungus, green mushroom, violin, morel cap, oyster mushroom, summer and autumn honey fungus.

In larch forests.

Larch butterwort and green mosswort are growing.

In a mixed forest.

Milk mushrooms (real, blue, black), porcini mushrooms, chestnut mushrooms, aspen mushrooms (yellow-brown and red-brown), valui, volushki (pink and white), variegated fly mushrooms, boletus mushrooms, russula (yellow, greenish, green, kid) are growing , blue-yellow), smoothies, oyster mushrooms (common and autumn), gray talkers, honey mushrooms (summer, autumn and winter), gray floats, rows (gray and violet), gray mushrooms, sulfur-yellow tinder fungi, golden scales.

In a deciduous forest.

Growing common oak mushrooms, chestnut mushrooms, valui, Polish mushrooms, russula (brown, kid, food, whole), pepper milk mushrooms, oyster mushrooms (oak, ordinary and autumn), talkers (anise and funnel mushroom), red fly mushrooms, honey mushrooms (summer, autumn and winter ones), hanging flowers, deer plumes, yellow cattails, golden scales, boletus.

Where to look for mushrooms in the forest.

But even within the forest, where the species match each other, the number of mushrooms is not always the same: the age of the trees affects it. It is known that boletus appears already around five years old on pine trees. When the crowns of the trees close (this is already by 10-12 years), an environment is created under the canopy suitable for the appearance of trumpet mushrooms, milk mushrooms, chanterelles, gray milk mushrooms, saffron milk caps, russula and, finally, white mushrooms. But their abundance is still a long way off.

The most productive forests are considered to be between 15 and 40 years old. Their root system has grown stronger, gained strength, but still has many small shoots with a delicate bark, very pliable for the penetration of mycelium. In addition, in such a forest the moisture consumption is not very high, as in a mature one. The litter layer is still relatively thin, which means it does not prevent the soil from warming up quickly.

Mature forests (over 40 years old) are unusually moisture-loving. Like a pump, they pump water out of the ground, quickly drying it up. The crown there is dense and the litter is thicker. It takes a long time for the heat in such forests to reach the ground. The coarsened tree roots are no longer too tough for the mycelium threads. The older the forest, the fewer mushrooms it contains. Finding out what mushrooms can be in a particular forest is half the battle. At first glance it seems that they grow anywhere. In reality, the representatives of the forest kingdom have a completely different attitude.

The location, the soil, the type of tree - everything is the same, and yet in some “vegetable gardens” mushrooms appear from year to year, while in others, which seem to be similar in many ways, they do not exist. Mushrooms, oddly enough, are finicky. They choose soil rich in forest humus, which is also well heated. Many of them love forest edges, clearings, edges of forest paths and abandoned roads.

Mushrooms prefer young spruce and pine forests, oak groves, birch forests, and mixed forests. Small hills, slopes of ravines, semi-shaded or sunny places are also convenient for them. At the same time, mushrooms avoid thickets, forests with dense cover, tall grass, dense lingonberries, blueberries, swampy lowlands, and too dry forest bald spots.

In the heat, mushrooms hide from the sun at the roots, under the branches of deciduous trees, and spruce branches. In stormy summer, autumn or in a damp forest, it’s the other way around: they appear on the edges and bare, elevated clearings. Not only the location determines the growth of mushrooms, each species has its own favorite possessions, where they are found almost every year in large or small quantities. To no less an extent, the appearance of various species depends on the weather (it should be moderately humid) and air temperature.

If you believe the statistics, pine forests are one of the most widespread in the Northern Hemisphere: in 1986, for example, their area was about 325 million hectares. Even if we make allowances for the fact that these are data from the end of the twentieth century, such a figure is still impressive. Pine forests are mainly located in temperate climatic zones, but they can be found in the subtropical and even tropical zones. There is nothing mysterious or surprising in such prevalence: all varieties of pine (and, according to some sources, there are more than 120 of them) are resistant to frost and hot temperatures, often and abundantly bear fruit, and also quickly recover from devastating fires and planned or poacher logging. Due to its unpretentiousness and the presence of a superficial root system, which can develop even in a thin one or two centimeter fertile layer, pine often takes root where other tree species are unable to take root, so it can often be found even on very poor sandy soils, not to mention mountain slopes. And although the species composition of tropical pine forests differs significantly from the composition of northern pine forests, which are more familiar to our eyes, this is not significant: pine, as they say, is pine in Africa.

A word of praise about the pine forest

Pine forests are very important for humans. So, for example, they:

1. are a source of wood, resin and other types of valuable raw materials of remarkable quality, and even stumps act in this capacity.
2. have a beneficial effect on yields due to the constant high humidity in their surroundings and greater amounts of precipitation than in other places.
3. They bind sandy soils with their roots, strengthen ravines and mountain slopes.
4. reliably protect against avalanches and mudflows, retain soil water and contribute to more uniform soil moisture than related spruce forests.
5. very rich in phytoncides (substances produced by plants that kill bacteria, microscopic fungi, protozoa or inhibit their growth and development). One hectare of pine forest produces about 5 kg. phytoncides per day, which are destructive for the causative agent of tuberculosis and E. coli, so in a pine forest, especially in a young one, the air is almost sterile.

In addition, pine forests emit substances beneficial to humans, which is why they are a very popular place for recreation and treatment. It is no coincidence that they often house sanatoriums and dispensaries, and in Taiwan, in South Korea and Japan, where pine forests also grow, there is even an original therapeutic technique known as “forest bathing,” the essence of which is the active inhalation of phytoncides by people to improve their health. The clean, healing air of the pine forest incredibly invigorates and refreshes any person, inspiring him to new achievements. But what would a vacation in the forest be without picking mushrooms? – that’s right, none, and the pine forest provides mushroom pickers with great opportunities to enjoy their gifts in the form of delicious mushrooms. And since it would be a sin not to take advantage of such opportunities, it is not surprising that lovers of quiet hunting often ask each other what kind of edible mushrooms grow in the pine forest.

Guide to pine forest mushrooms

The fungal diversity of a pine forest depends primarily on two factors: its age and purity/mixedness. If it contains at least small inclusions of other tree species - for example, birch - then, in addition to purely “pine” mushrooms, a successful mushroom picker can also count on a harvest of boletus, aspen, russula, volzhanka, chanterelles and other similar mushrooms. The presence of oak and aspen in the pine forest gives an almost one hundred percent guarantee that you will encounter a lot of milk mushrooms, white mushrooms, the oak form of the porcini mushroom and a truly countless number of russula.

But even without these inclusions, the pine forest can please even the most fastidious mushroom lovers. For example, it contains:

1. various types of butter (late, granular, marsh).
2. goats.
3. greenfinches
4. autumn honey mushrooms.
5. saffron milk caps.
6. whites.
7. various types of russula and talkers.
8. rows.
9. moss mushrooms are predominantly yellow-brown and green.
10. Polish mushroom.
11. umbrella mushrooms.
12. purple moths.
13. lines.
14. morels.
15. raincoats are spiky.
16. truffle.
17. pine varieties of boletus.
18. waves.
19. Variegated hedgehogs.

In their search, you can stumble upon gall mushroom, pepper mushroom, bitter mushroom, ringed cap, thick pig, horned mushroom, garlic mushroom. Well, of course, in the pine forest there is no escape from fly agarics of various types (panther, red, gray-pink, toadstool), pale toadstools, and sulfur-yellow false mushrooms.

Who, when and where grows

But, as we have already mentioned, the diversity of mushrooms is greatly influenced by the age of the pine forest, and the first to be seen in it is the late oiler. It grows already in two-year-old pine plantings, starting from the end of May, and comes into force already in June, and is found both near single pine trees and in inter-row grass. Sometimes this mushroom (as later the greenfinch) can be identified by small tubercles of raised needles. A pine forest is a favorable environment for the oiler: it bears fruit very abundantly throughout almost the entire summer, in the same places, and is capable of producing from 3 to 6 harvests per season. Every year its quantity only increases and reaches a peak in pine forests that are 10-15 years old. Then its productivity declines, but it is replaced in the finally formed environment (when the tree crowns close) by other mushrooms...

In addition to the late oil can, in young pine forests you can also find:

1. autumn honey fungus, growing in clusters around trunks or on stumps left after sanitary felling.
2. camelina, also growing in groups in damp, low-lying or open places, starting in mid-summer. Occasionally it can be found in pine aisles.
3. purple wet. Few people know this mushroom, but in terms of taste it is not inferior to butter mushrooms and is suitable for all types of culinary processing. The moth is found from August to the end of September, growing near pine trees, often on hills, singly or in small groups. You can also see them after the first autumn frosts, after which they often acquire a characteristic copper-purple color.
4. variegated hedgehog. This mushroom belongs to the category of conditionally edible because of its specific smell and bitter taste, but the latter disappears after a few minutes of cooking, and thanks to the former, the blackberry is often used as a seasoning. But only young, immature hedgehogs are suitable for consumption; older specimens become hard and have an increased bitter taste, which is why they are no longer suitable for food. In addition, according to some information, motley hedgehog should not be eaten raw: it can be poisonous. This mushroom bears fruit from August to October-November, grows singly or in groups (“witch rings”) of 3-5 specimens, prefers dry pine forests and sandy soils.
5. Greenfinch is another mushroom that is characterized by collectivism and prefers dense shady lowlands and illuminated clearings.
6. row, loving flat places, growing in sandstone, in moss and under coniferous litter, both alone and in “witch circles”. This mushroom often chooses the same places as the greenfinch, but you need to be careful with it: of all its varieties (from 90 to 100), only 19 are edible, all the rest are poisonous mushrooms. The most popular and widespread edible species is the gray row, known among mushroom pickers as “serushka”.
7. a pine-shaped boletus mushroom, which can sometimes be confused with a young gall mushroom (this variety has a yellow-brown cap and a thin, almost cylindrical stem). However, it is not difficult to figure out who is who: just lick the cap of a suspicious mushroom, and everything will fall into place, since the boletus will not have the same taste as the gall mushroom.

Pine forests aged from 15 to 40 years are considered the most productive. By this age, their root system becomes stronger, but the abundance of small shoots with delicate skin in it makes it possible for the mushroom mycelium to penetrate into a fertile environment for it. In addition, the layer of forest litter is still small, which allows the soil to easily warm up and moisten. It is during this twenty-fifth anniversary that one can find in the forests almost all of the mushrooms we listed earlier, growing in the lowlands, and on the edges of plantings and sphagnum bogs, and on the edges, and on the plains, and in clearings, and in the aisles, in open areas and among dead wood... If the pine forest is sufficiently humid, then it will delight the mushroom picker with an abundance of moss mushrooms, goats, swamp boletus and russula, gray-pink milkweeds, rows, and if it is overgrown with weeds, then the mushroom picker’s basket will definitely be replenished with talkers.

The older the pine forest becomes, the more diverse its mushroom kingdom becomes. In middle-aged and older-aged forests grow various types of russula, black mushroom, umbrella mushroom - one of the most delicious mushrooms in the world, especially at a young age - Polish mushroom, granular butterfly, replacing its late “brother”, greenfinch... However, if the age of the pine forest When it exceeds 40 years, there are fewer and fewer mushrooms in it. This is due to the compaction of the crown, thickening of the litter, which causes the soil to warm up worse, and the coarsening of the root system of the trees, through which it is already difficult for the mycelium to break through. In addition, mature forests are unusually moisture-loving. But a small number of mushrooms does not mean their complete absence: especially stubborn mushroom pickers will almost certainly have luck in the “face” of those mushrooms that grow year after year in the same places: butter mushrooms, honey mushrooms, Polish mushrooms... If by this time pine the forest will be diluted with other trees, the mushroom kingdom will have a “second wind”.

Conclusion

Those who have at least once visited a pine forest, breathed its air and walked through mushroom places, without a shadow of a doubt call it the best forest in the world. And, probably, they are not far from the truth: pine forests stand out favorably against the background of other forests, no matter how healing and rich in their gifts they may be. Pine is not only unpretentious and resilient, but also friendly and quite capable of getting along with birch, white alder, spruce, oak, and aspen, which means that you can find a variety of mushrooms in a pine forest. The main thing is to know where to look for them, so finally we’ll tell you a little about where everyone’s favorite mushrooms most often prefer to settle.

All mushrooms during their productive period (summer-autumn) try to choose humus-rich and well-warmed soil, so they can often be seen in semi-shaded and open places, the slopes of ravines, hills and along the sides of forest paths and abandoned roads. In hot summers, they try to hide at the roots and under coniferous spruce branches, and in bad weather, in the fall or in a too wet forest, on the contrary, they prefer edges and clearings on hills. At the same time, mushrooms, with a few exceptions, avoid extremes such as swampy lowlands, excessively dry clearings, thickets and forests with too tall grass. Most mushrooms are monogamous: once they have chosen a place, they grow there almost every year in very different quantities, so every experienced mushroom picker, like a fisherman, has favorite places that delight him with a constant mushroom harvest. Finally, the abundance of mushrooms is influenced not only by the growing environment, but also by air temperature and weather. It is no coincidence that the largest harvest of mushrooms awaits a person on a clear, moderately warm day after a light rain, popularly called “mushroom rain.”

In the forests of the central zone, in the mountains of Kamchatka and on the Kola Peninsula, in the forest belts of the North Caucasus and the famous steppes of Kazakhstan, in the regions of Central Asia, more than 300 species of edible mushrooms grow, which lovers of “silent hunting” love to collect.

Indeed, the activity is very exciting and interesting, which also allows you to feast on the harvest. However, you need to know about mushrooms so that poisonous ones do not end up in the basket along with edible ones, which, if eaten, can cause severe food poisoning. Edible mushrooms with photos, names and descriptions are offered for review by anyone interested in collecting mushrooms.

Mushrooms are considered edible; they can be used as food with absolutely no risk to life and health, since they have significant gastronomic value, are distinguished by a delicate and unique taste; dishes made from them do not become boring and are always in demand and popularity.

Good mushrooms are called lamellar, on the underside of the caps there are lamellar structures or spongy, since their caps on the underside resemble a sponge, inside of which there are spores.

When picking, experienced mushroom pickers always pay attention to special signs that a mushroom is edible:

Forest mushrooms grow from a mycelium that resembles a grayish light mold that appears on a rotting tree. Delicate fibers of the mycelium intertwine the roots of the tree, creating a mutually beneficial symbiosis: the mushrooms receive organic matter from the tree, and the tree receives mineral nutrients and moisture from the mycelium. Other types of mushrooms are tied to tree species, which later determined their names.

The list contains wild mushrooms with photos and their names:

• boletus;
• registry;
• boletus;
• subdukovik;
• pine mushroom;
• speckled oak or common oak, others.

Poddubovik

In coniferous and mixed forests there are many other mushrooms that mushroom pickers are happy to find:

• saffron milk caps;
• honey mushrooms summer, autumn, meadow;
• boletus;
• Russula;
• milk mushrooms;
• Polish mushroom, and so on.

Chanterelles

During collection, it is best to place mushrooms in special wicker baskets, where they can be ventilated; in such a container it is easier for them to retain their shape. You cannot collect mushrooms in bags, otherwise, after returning home, you may find a sticky, shapeless mass.

It is allowed to collect only those mushrooms that are definitely known to be edible and young; old and wormy ones should be thrown away. It is better not to touch suspicious mushrooms at all and avoid them.

The best time to collect is early in the morning, while the mushrooms are strong and fresh, they will last longer.

Characteristics of edible mushrooms and their description

Among the noble representatives of edible, tasty and healthy mushrooms There is a special group, which is usually characterized by one word “toadstools”, because they are all poisonous or deadly poisonous, there are about 30 species of them. They are dangerous because they usually grow next to edible ones and often look similar to them. Unfortunately, only a few hours later it turns out that a dangerous mushroom was eaten, when the person was poisoned and ended up in the hospital.

To avoid such serious troubles, it would be useful to look again at the photos, names and descriptions of edible forest mushrooms before going on a “quiet hunt”.

You can start with the first category, which includes the most noble, high-quality mushrooms with the highest taste and nutritional qualities.

White mushroom (or boletus) – it is given the palm of honor, it is one of the rarest among its relatives, the beneficial properties of this mushroom are unique, and its taste is the highest. When the mushroom is small, it has a very light cap on top, which changes its color to yellowish-brown or chestnut with age. The underside is tubular, white or yellowish, the flesh is dense, the older the mushroom becomes, the more flabby its flesh becomes, but its color does not change when cut. This is important to know, since it is poisonous gall mushroom outwardly similar to white, but the surface of the spongy layer is pink, and the flesh turns red at the break. In young boletus, the legs have the shape of a drop or a barrel, with age it changes to cylindrical.

It is most often found in summer, does not grow in groups, and can be found in sandy or grassy meadows.

– a delicious mushroom, rich in microelements, known as an absorbent that binds and removes harmful toxic substances from the human body. The cap of the boletus is a muted brown shade, convex, reaching a diameter of 12 cm, the stem is covered with small scales, and widened towards the base. The pulp does not have a specific mushroom smell; when broken, it acquires a pinkish tint.

Mushrooms love moist soil, so you should go for them in birch grove after a good rain, you need to look right at the roots of birches; it is found in aspen forests.

- a mushroom that got its name due to its special carrot-red color, the cap is an interesting funnel-shaped, with a depression in the middle, circles are visible from the depression to the edges, the lower part and stem are also orange, the plastics turn green when pressed. The pulp is also bright orange, gives off a light resinous aroma and taste, the milky juice released at the break turns green, then turns brown. The taste of the mushroom is highly valued.

Prefers to grow in pine forests on sandy soils.

Real milk mushroom - Mushroom pickers consider and call it the “king of mushrooms,” although it cannot boast that it is suitable for use in various processing: basically, it is eaten only in salted form. The cap at a young age is flat-convex, with a slight depression, turning into a funnel-shaped, yellowish or greenish-white with age. It has transparent, glassy-like diametric circles - one of the characteristic signs of milk mushrooms. The plates from the stem extend to the edge of the cap, on which a fibrous fringe grows. The white, brittle pulp has a recognizable mushroom smell, white juice, as it weathers, it begins to turn yellow.

Next, we can continue to consider the description of edible mushrooms belonging to the second category, which may be tasty and desirable, but their nutritional value slightly lower, experienced mushroom pickers do not bypass them.

- a genus of tubular mushrooms, it received its name because of its oily cap, initially red-brown, then turning into yellow-ocher, semicircular with a tubercle in the center. The pulp is juicy, yellowish in color, without changing when cut.

Boletus (aspen) – while young, the cap is spherical, after a couple of days its shape resembles a plate on a stocky leg elongated to 15 cm, covered with black scales. A cut of the flesh turns from white to pink-violet or gray-violet.

- belongs to the valuable, elite mushrooms, has some similarities with the porcini mushroom, its cap is chestnut-brown, first curled downwards, in adult mushrooms it curls up, becomes flatter, in rainy weather a sticky substance appears on it, the skin is difficult to separate . The leg is dense, cylindrical-shaped up to 4 cm in diameter, often smooth, with thin scales.

- looks similar to a porcini mushroom, but it has a slightly different color, black-brown, the stem is a pale yellowish color with reddish splashes. The pulp is fleshy and dense, bright yellow, turning green at the break.

Common dubovik – its leg is brighter, the base is colored with a reddish tint with a light pinkish mesh. The flesh is also fleshy and dense, bright yellow, turning green at the break.

The names of edible mushrooms of the third, penultimate category are not so familiar to novice mushroom pickers, but it is quite numerous; mushrooms of this category are found much more often than the first two combined. When during the mushroom season it is possible to collect a sufficient number of white mushrooms, saffron milk caps, milk mushrooms and others, many people bypass the mushrooms, chanterelles, russula, and valui. But when problems occur with the quantity of noble mushrooms, these mushrooms are willingly collected, so you don’t return home with empty baskets.

- pink, white, very similar to each other, the only difference is in the color of the cap, the pink wave has a young cap with a beard, a convex shape with red rings that fade with age, the white one has a lighter cap, no circles, a thin stem, narrow plates and frequent. Thanks to their dense pulp, the trumpets tolerate transportation well. They require long-term heat treatment before use.

- the most common of the Russula family, more than ten species grow on the territory of Russia, sometimes they are given the poetic definition of “gems” for the beautiful varied shades of their caps. The most delicious are russulas with pinkish, reddish wavy curved or hemispherical caps, which become sticky in wet weather, and matte in dry weather. There are caps that are unevenly colored and have white spots. The stem of russula is from 3 to 10 cm in height, the flesh is usually white and quite fragile.

Common chanterelles – are considered delicacy, the caps become funnel-shaped with age, they do not have a clear transition to unevenly cylindrical legs, tapering at the base. The dense, fleshy pulp has a pleasant mushroom aroma and pungent taste. Chanterelles differ from saffron milk caps by having a wavy or curly cap shape; they are lighter than saffron milk caps and appear translucent in the light.

Interestingly, chanterelles are not worm-bearing because they contain quinomannose in the pulp, which kills insects and arthropods from the fungus. The accumulation rate of radionuclides is average.

When collecting chanterelles, you need to be careful not to get them into the basket along with edible mushrooms. false fox , differing from the real one only at a young age, becoming old it acquires a pale yellow color.

They are distinguished when colonies of chanterelles with mushrooms of different ages are found:

• real mushrooms of any age of the same color;
• false young mushrooms are bright orange.

- with hats spherical, which in adult mushrooms becomes convex with saggy edges, yellowish plates with brownish spots, the flesh of the valuu is white and dense. Old mushrooms have an unpleasant smell, so it is recommended to collect only young mushrooms that look like fists.

- mushrooms that grow in groups of many, they grow every year in the same places, therefore, having spotted such a mushroom place, you can confidently return to it every year with the confidence that the harvest will be guaranteed. They are easy to find on rotten, rotten stumps and fallen trees. The color of their caps is beige-brown, always darker in the center, lighter towards the edges, and with high humidity they acquire a reddish tint. The shape of the caps of young honey mushrooms is hemispherical, while that of mature ones is flat, but the tubercle remains in the middle. In young mushrooms, a thin film grows from the stem to the cap, which breaks as it grows, leaving a skirt on the stem.

The article does not present all edible mushrooms with photos, names and their detailed descriptions; there are a lot of varieties of mushrooms: goats, flywheels, rows, morels, puffballs, pigs, blackberries, bitters, others - their diversity is simply enormous.

When going to the forest for mushrooms, modern inexperienced mushroom pickers can use mobile phones to capture photos of edible mushrooms that are most often found in a given area, in order to be able to check the mushrooms they find with the photos available on the phone as a good clue.

Expanded list of edible mushrooms with photos

This slideshow contains all the mushrooms, including those not mentioned in the article: