Anyone who does not understand mushrooms is limited to buying them in the supermarket. After all, champignons and oyster mushrooms grown under the artificial sun inspire more confidence than unknown natural gifts. But true mushroom pickers will not be able to be satisfied with the taste of fruits that have not smelled of pine needles and have not been washed with morning dew. Yes, and deny yourself forest walks on a clear weekend it is very difficult. Therefore, let's take a closer look at the external signs of popular edible mushrooms our region.
Main characteristics of edible mushrooms
It is simply impossible to cover all the biological and ecological diversity of fungi on a planetary scale. This is one of the largest specific groups of living organisms, which has become an integral part of terrestrial and aquatic ecosystems. Modern scientists know many species of the mushroom kingdom, but today there is no exact figure in any scientific source. In different literature, the species number of mushrooms varies from 100 thousand to 1.5 million. It is characteristic that each species is divided into classes, orders, and also has thousands of generic names and synonyms. Therefore, it is easy to get lost here, just like in the forest. 
Did you know? The most unusual mushroom in the world, contemporaries consider plasmodium, which grows in middle lane Russia. This creation of nature can walk. True, it moves at a speed of 1 meter every few days.
Edible mushrooms are considered to be those specimens that are approved for consumption and do not pose any risks to human health. They differ from poisonous forest fruits in the structure of the hymenophore, the color and shape of the fruiting body, as well as the smell and taste. Their peculiarity lies in their high gastronomic properties. It’s not for nothing that among mushroom pickers there are parallel names for mushrooms - “vegetable meat” and “forest protein”. It has been scientifically proven that such gifts of nature are rich:
- proteins;
- amino acids;
- mycosis and glycogen (specific mushroom sugar);
- potassium;
- phosphorus;
- gray;
- magnesium;
- sodium;
- calcium;
- chlorine;
- vitamins (A, C, PP, D, all group B);
- enzymes (represented by amylase, lactase, oxidase, zymase, protease, cytase, which are of particular importance because they improve the absorption of food).
Many types of mushrooms in their own way nutritional value compete with potatoes, vegetables and fruits traditional for the Ukrainian table. Their significant drawback is the poorly digestible shells of mushroom bodies. That is why the greatest benefit to the human body bear fruits dried and ground into dust. Did you know? Of the entire mushroom kingdom, the rarest specimen is considered to be the mushroom Chorioactis geaster, which translated means “devil’s cigar.” It is found in isolated cases only in the central zones of Texas and on some islands of Japan. Unique feature This natural miracle is a specific whistle that is heard when the mushroom releases spores.
Soviet scientists, based on the nutritional characteristics of mushrooms, divided the edible group into 4 varieties:
- Boletuses, saffron milk caps and milk mushrooms.
- Birch boletus, aspen boletus, oak boletus, buttercup, trumpet mushroom, white mushroom and champignon.
- Moss mushrooms, valui, russula, chanterelles, morels and autumn honey mushrooms.
- Rowers, raincoats and other little-known, rarely collected specimens.
Today this classification is considered a little outdated. Modern botanists agree that dividing mushrooms into food categories is ineffective and scientific literature provide an individual description of each type. Beginning mushroom pickers should learn the golden rule of “quiet hunting”: one poisonous mushroom can ruin all the forest trophies in the basket. Therefore, when detected among harvested any inedible fruit, throw all contents into the trash without regret. After all, the risks of intoxication cannot be compared with the time and effort spent. Edible mushrooms: photos and names
Of the entire variety of edible mushrooms known to mankind, there are only a few thousand. Wherein lion's share they went to representatives of fleshy micromycetes. Let's look at the most popular types.
Did you know? Real mushroom giants were found by Americans in 1985 in the states of Wisconsin and Oregon. The first find was striking with its 140-kilogram weight, and the second with the area of the mycelium, which occupied about a thousand hectares.
In botanical literature this forest trophy is designated as or ( Boletus edulis). In everyday life it is called pravdivtsev, dubrovnik, shirak and belas. 
The variety belongs to the Boletaceae genus and is considered the best of all known edible mushrooms. In Ukraine it is not uncommon and occurs from early summer to mid-autumn in deciduous and coniferous forests. Often, boletus can be found under birch, oak, hornbeam, hazel, spruce and pine trees.
- a cap with a diameter of 3 to 20 cm, a hemispherical, convex shape, brown in color with a smoky or reddish tint (the color of the cap largely depends on the place where the fungus grows: under pine trees it is purple-brown, under oak trees - chestnut or olive green, and under birch trees - light brown);
- leg from 4 to 15 cm long with a volume of 2-6 cm, club-shaped, cream-colored with a grayish or brown tint;
- white mesh on the top of the leg;
- the flesh is dense, juicy, white, and does not change when cut;
- fusiform spores of yellowish-olive color, about 15-18 microns in size;
- a tubular layer of light and greenish tones (depending on the age of the mushroom), which is easily separated from the cap;
- The smell at the cutting site is pleasant.
Important! Boletuses are often confused with bitterlings. This inedible mushrooms, which are distinguished by pinkish spores, a black mesh on the stalk and bitter pulp.
It is worth noting that the skin of true porcini mushrooms is never removed from the cap. In Ukraine, industrial harvesting of these forest trophies is carried out only in the Carpathian region and Polesie. They are suitable for fresh consumption, drying, canning, salting, and pickling. ethnoscience advises introducing belas into the diet for angina, tuberculosis, frostbite, loss of strength and anemia. Volnushka
These trophies are considered conditionally edible. They are used as food only by residents of the northern regions globe, and Europeans do not recognize it as food. Botanists call these mushrooms Lactárius torminósus, and mushroom pickers call them tormentos, decoctions and rubellas. They represent the Russula family of the genus Mlechnik, and are pink and white.
Pink waves are characterized by:- cap with a diameter of 4 to 12 cm, with a deep depression in the center and convex, pubescent edges, pale pink or grayish in color, which darkens when touched;
- leg about 3-6 cm high with a diameter of 1 to 2 cm, cylindrical in shape, powerful and elastic structure with specific pubescence on a pale pink surface;
- cream or white spores;
- the plates are frequent and narrow, which are always interspersed with intermediate membranes;
- the pulp is dense and hard, white in color, does not change when cut and is characterized by abundant, sharp-tasting juice secretion.
Important! Mushroom pickers should pay attention to the fact that mushrooms are characterized by variability, which depends on their age. For example, the caps can change their color from yellow-orange to light green, and the plates can change from pinkish to yellow.
White waves are different:- a cap with a diameter of 4 to 8 cm with white, densely pubescent skin (in older specimens its surface is smoother and yellower);
- stem with a height of 2 to 4 cm with a volume of up to 2 cm, cylindrical in shape with slight hairiness, dense structure and uniform color;
- the pulp is slightly aromatic, white, with a dense but brittle structure;
- white or cream-colored spores;
- the plates are narrow and frequent;
- white milky juice, which does not change when interacting with oxygen and is characterized by causticity.
Most often they grow in groups under birch trees, on forest edges, and rarely in coniferous forests. They are collected from early August to mid-autumn. Any cooking requires careful soaking and blanching. These mushrooms are used for preservation, drying, and pickling. Important! Edible volnushki can be easily distinguished from other milky mushrooms by the hairiness on the cap.
But in the latter version, the pulp becomes brown, which does not look aesthetically pleasing. Undercooked specimens are toxic and can cause digestive tract disorders and irritation of the mucous membranes. In salted form they are allowed to be consumed no earlier than an hour after salting.
The variety also represents the Russula family of the Mlechnikov genus. In scientific sources, the mushroom is designated Lactárius résimus, but in everyday life it is called real. 
Externally, this mushroom is characterized by:
- a funnel-shaped cap with a diameter of 5 to 20 cm with highly fleecy edges turned inward, with a wet, mucous skin of a milky or yellowish color;
- stalk up to 7 cm high with a volume up to 5 cm, cylindrical in shape, yellowish in color, with a smooth surface and hollow interior;
- firm white pulp with a specific fruity smell;
- yellow spores;
- plates frequent and wide, white-yellow;
- milky juice, pungent in taste, white in color, which changes to dirty yellow in the cut areas.
Important! Milk mushrooms are characterized by variability: old mushrooms become hollow inside, their plates turn yellow, and brown spots may appear on the cap.
This bright mushroom with a peculiar shape is found on postage stamps of Romania, Moldova, and Belarus. The true chanterelle (Cantharellus cibarius) is a member of the genus Cantharelaceae. 
Many people recognize her by:
- cap - with a diameter of 2.5 to 5 cm, which is characterized by asymmetrical bulges at the edges and a watering can-shaped depression in the center, a yellow tint and a smooth surface;
- stem - short (up to 4 cm in height), smooth and solid, identical in color to the cap;
- spores - their size does not exceed 9.5 microns;
- plates - narrow, folded, bright yellow in color;
- pulp - is dense and elastic, white or slightly yellowish, with a pleasant aroma and taste.
Important! Real chanterelles are often confused with their counterparts. Therefore, when harvesting, you need to pay special attention to the color of the trophy pulp. In pseudo-chanterelles it is yellow-orange or pale pink.
Please note that this species is not found on forest edges. In cooking, chanterelles are usually consumed in fresh, pickled, salted and dried forms. They have a specific aroma and taste. Experts note that this variety exceeds all known to mankind mushrooms due to their carotene composition, but are not recommended in large quantities because they are difficult to digest in the body.
In the scientific literature, oyster mushrooms are simultaneously called oyster mushrooms (Pleurotus ostreatu) and belong to the predatory species. The fact is that their spores are capable of paralyzing and digesting nematodes living in the soil. In this way, the body compensates for its nitrogen needs. In addition, the variety is considered wood-destroying, since it grows in groups on stumps and trunks of weakened living plants, as well as on dead wood. 
It can most often be found on oaks, birches, rowan trees, willows, and aspens. As a rule, these are dense bunches of 30 or more pieces, which grow together at the base and form multi-tiered growths. Oyster mushrooms can be easily recognized by the following characteristics:
- the cap reaches about 5-30 cm in diameter, very fleshy, rounded ear-shaped with wavy edges (in young specimens it is convex, and in adulthood it becomes flat), smooth glossy surface and unstable peculiar tonality, which borders on ashy, violet-brown and faded dirty yellow shades;
- mycelial plaque is present only on the skin of mushrooms that grow in a humid environment;
- leg up to 5 cm long and 0.8-3 cm thick, sometimes almost invisible, dense, cylindrical in structure;
- the plates are sparse, up to 15 mm wide, have bridges near the legs, their color varies from white to yellow-gray;
- spores are smooth, colorless, elongated, up to 13 microns in size;
- The pulp becomes more elastic with age and loses its juiciness, it is fibrous, has no smell, and has an anise flavor.
Did you know? Ukrainian mycelium from Volyn - Nina Danylyuk - in 2000 managed to find giant boletus, which did not fit in the bucket and weighed about 3 kg. Its leg reached 40 cm, and the circumference of the cap was 94 cm.
Due to the fact that old oyster mushrooms are characterized by rigidity, only young mushrooms whose caps do not exceed 10 centimeters in diameter are suitable for food. In this case, the legs are removed from all trophies. The oyster mushroom hunting season begins in September and in favorable conditions weather conditions lasts until the New Year. This species cannot be confused with anything in our latitudes, but for Australians there is a risk of putting the poisonous omphalotus in the basket.
This is a popular name certain group mushrooms that grow on living or dead wood. They belong to different families and genera, and also differ in their preferences for living conditions. 
Autumn honey mushrooms are most often used for food purposes. ( Armillaria mellea), which represent the Physalacriaceae family. According to various estimates by scientists, they are classified as conditionally edible or generally inedible. For example, honey mushrooms are not in demand among Western gourmets and are considered a low-value product. And in Eastern Europe, these are one of the favorite trophies of mushroom pickers.
Important! Undercooked honey mushrooms cause people allergic reaction and severe eating disorders.
Honey mushrooms are easily recognizable by external signs. They have:- the cap develops up to 10 cm in diameter and is characterized by a convexity at a young age and flat when mature, it has a smooth surface and greenish-olive coloring;
- the leg is solid, yellow-brown, from 8 to 10 cm long with a volume of 2 cm, with small flocculent scales;
- the plates are sparse, white-cream in color, darkening with age to pinkish-brown shades;
- spores are white, up to 6 microns in size, have the shape of a wide ellipse;
- the pulp is white, juicy, with a pleasant aroma and taste, on the caps it is dense and fleshy, and on the stem it is fibrous and rough.
They love the wood left after cutting: birch, elm, oak, pine, alder and aspen. In particularly fruitful years, there is a night glow of stumps, which is emitted by group growths of honey mushrooms. For food purposes, the fruits are salted, pickled, fried, boiled and dried. Important! When collecting honey mushrooms, be careful. The color of their cap depends on the soil in which they grow. For example, those specimens that appear on poplar, mulberry and white acacia are distinguished by honey-yellow tones, those that grow from elderberry are dark gray, those from conifers are purple-brown, and those from oak are brown. Often edible honey mushrooms confused with false ones. Therefore, only those fruits that have a ring on the stem should be placed in the basket.
Most mushroom pickers prefer green moss mushrooms (Xerócomus subtomentosus), which are the most common of their kind. Some botanists classify them as boletus mushrooms. 
These fruits are characterized by:
- a cap with a maximum diameter of up to 16 cm, a cushion-shaped convexity, a velvety surface and a smoky olive color;
- the leg is cylindrical, up to 10 cm high and up to 2 cm thick, with a fibrous dark brown mesh;
- brown spores, up to 12 microns in size;
- The pulp is snow-white; upon contact with oxygen it may acquire a slight blue tint.
Did you know? Although fly agarics are considered very poisonous, but toxic substances they contain much less than the pale grebe. For example, to obtain a lethal concentration of mushroom poison, you need to eat 4 kg of fly agarics. And one toadstool is enough to poison 4 people.
Among the edible varieties of boletus, white, swamp, yellow, Bollini, and larch species are popular. In our latitudes, the latter variation is especially popular. 
She is characterized by:
- cap up to 15 cm in diameter, convex in shape, with a bare sticky surface of lemon yellow or rich yellow-orange color;
- the stem is up to 12 cm high and 3 cm wide, club-shaped, with granular-mesh fragments at the top, as well as a ring, its color exactly matches the tone of the cap;
- spores are smooth, pale yellow, ellipsoidal, up to 10 microns in size;
- the flesh is yellow with a lemon tint, brownish under the skin, soft, juicy with hard fibers; in old mushrooms, the cuts turn a little pink.
Did you know? Truffles are considered the most expensive mushrooms in the world. In France, the price per kilogram of this delicacy never falls below 2 thousand euros..
This mushroom is also popularly called blackhead and. In botanical literature it is designated as Léccinum scábrum and represents the genus Obabok. 
He is recognized by:
- a cap with a specific color that varies from white to gray-black;
- club-shaped leg, with oblong dark and light scales;
- white pulp that does not change when in contact with oxygen.
Represents a family and includes about fifty species. Most of them are considered edible. Some varieties have a bitter aftertaste, which is lost with careful pre-soaking and cooking of forest products. 
Of the entire mushroom kingdom, russula stands out:
- the cap is spherical or prostrate (in some specimens it may be in the form of a funnel), with rolled, ribbed edges, dry skin of different colors;
- a cylindrical leg, with a hollow or dense structure, white or colored;
- the plates are frequent, brittle, yellowish in color;
- spores of white and dark yellow tones;
- the pulp is spongy and very fragile, white in young mushrooms and dark, as well as reddish in old ones.
Important! Russulas with caustic, burning pulp are poisonous. A small piece of raw fruit can cause severe irritation mucous membranes, vomiting and dizziness.
Fruiting for these representatives of the Obabok genus begins in early summer and lasts until mid-September. They are most often found in damp areas under shady trees. Rarely can such a trophy be found in coniferous forests. Boletuses are popular in Russia, Estonia, Latvia, Belarus, Western Europe and North America. 
The signs of this forest fruit are:
- a hemispherical cap, up to 25 cm in circumference, with a bare or fleecy surface of a white-pink color (sometimes there are specimens with brown, bluish and greenish shades of the peel);
- the leg is club-shaped, tall, white with brown-gray scales that appear over time;
- brown spores;
- the tubular layer is white-yellow or gray-brown;
- the pulp is juicy and fleshy, white or yellow, sometimes blue-green, upon contact with oxygen it very soon acquires a bluish tint, after which it turns black (it turns purple in the stem).
Did you know? It has been scientifically proven that mushrooms existed about 400 million years ago. Which means they appeared before the dinosaurs. Like ferns, these gifts of nature were one of ancient inhabitants globe. Moreover, their spores were able to adapt to new conditions for thousands of years, preserving all ancient species to this day.
These edible representatives of the Russula family have captivated all mushroom pickers with their specific taste. In everyday life they are called ridz or, and in scientific literature - Lactarius deliciosus. 
The harvest should be done between August and October. Often such trophies are found in damp forest areas. In Ukraine, these are Polesie and the Carpathian region. Signs of saffron milk caps are:
- cap with a diameter of 3 to 12 cm, watering can-shaped, sticky to the touch, gray-orange in color, with clear concentric stripes;
- the plates are deep orange and begin to turn green when touched;
- spores are warty, up to 7 microns in size;
- the stem is very dense, exactly matches the cap in color, reaches up to 7 cm in length, and up to 2.5 cm in volume, becomes hollow with age;
- the flesh is yellow in the cap and white in the stem; when exposed to oxygen, the cut areas turn green;
- The milky juice is purple-orange (it turns dirty green after a few hours) and has a pleasant smell and taste.
Did you know? A natural antibiotic, lactarioviolin, was found in saffron milk caps..
In France they call absolutely all mushrooms. Therefore, linguists are inclined to think that the Slavic name of a whole genus of organisms from the Agarikov family is of French origin. 
Champignons have:
- the cap is massive and dense, hemispherical in shape, which becomes flat with age, white or dark brown, up to 20 cm in diameter;
- the plates are initially white, which turn gray with age;
- leg up to 5 cm high, dense, club-shaped, always having a one- or two-layer ring;
- the pulp, which comes in all sorts of shades of white, when exposed to oxygen becomes yellow-red, juicy, with a pronounced mushroom smell.
Important! When collecting champignons, pay attention to their plates. This is the only important sign by which they can be distinguished from poisonous representatives of the Amanitov genus. In the latter, this part remains invariably white or lemon throughout their lives..
In the nature of the Eurasian continent, there is a small species diversity of such trophies. Mushroom pickers should only beware of yellow-skinned (Agaricus xanthodermus) and variegated (Agaricus meleagris) champignons. All other types are non-toxic. They are even mass-cultivated on an industrial scale.
Outwardly, these fruits are very unattractive, but in terms of their taste they are considered a valuable delicacy. In everyday life they are called “earth heart”, since they can be located underground at a depth of half a meter. They are also the “black diamonds of cooking.” Botanists classify truffles as a separate genus of marsupial fungi with an underground fleshy and juicy fruiting body. In cooking, the Italian, Perigord and winter varieties are most valued. 
They mainly grow in oak and beech forests Southern France and Northern Italy. In Europe, specially trained dogs and pigs are used for “silent hunting”. Experienced mushroom pickers advise paying attention to flies - in places where they swarm, there will probably be an earthen heart under the foliage.
You can recognize the most valuable fruit by the following signs:
- the fruiting body is potato-shaped, with a diameter of 2.5 to 8 cm, with a weak pleasant odor and large pyramidal protrusions with a diameter of up to 10 mm, olive-black in color;
- the flesh is white or yellow-brown with clear light veins, tastes like fried sunflower seeds or nuts;
- ellipsoidal spores develop only in humus substrate.
Did you know? According to statistics, the world's truffle harvest is decreasing every year. On average, it does not exceed 50 tons.
This is a species of edible mushroom from the genus Lentinula. They are very widespread in East Asia. They got their name from growing on chestnut trees. Translated from Japanese, the word means “chestnut mushroom.” In cooking, it is used in Japanese, Chinese, Korean, Vietnamese and Thai cuisines as a gourmet spice. In oriental medicine there are also many recipes for treatment with these fruits. 
In everyday life, the mushroom is also called oak, winter, black. It is characteristic that in the world market shiitake is considered the second important mushroom that is cultivated industrially. It is quite possible to grow the delicacy in the climatic conditions of Ukraine. To do this, it is important to acquire an artificial mushroom substrate.
When collecting shiitake, you need to focus on the following characteristics mushroom:
- a hemispherical cap, up to 29 cm in diameter, with a dry, velvety skin of coffee or brownish-brown color;
- the plates are white, thin and thick, in young specimens they are protected by a membrane covering, and when squeezed they become dark brown;
- the leg is fibrous, cylindrical, up to 20 cm high and up to 1.5 cm thick, with a smooth light brown surface;
- white ellipsoidal spores;
- the pulp is dense, fleshy, juicy, cream or snow-white in color, with a pleasant aroma and a pronounced specific taste.
Did you know? The increased interest in shiitake on the world market is due to its antitumor effect. The main consumer of this delicacy is Japan, which annually imports about 2 thousand tons of the product.
The mushroom belongs to the Boletaceae family. In everyday life it is called bruise, poddubnik, dirty brown. The fruiting period begins in July and lasts until late autumn. August is considered the most productive. To search, you should go to forest areas where there are oaks, hornbeams, beeches, and birches. They also prefer calcareous soil and well-lit areas. These forest fruits are known in the Caucasus, Europe and the Far East. 
The signs of the mushroom are:
- cap with a diameter of 5 to 20 cm, semicircular in shape, with olive-brown velvety skin that darkens when touched;
- the pulp is dense, odorless, with a mild taste, yellow in color (purple at the base of the stem);
- the plates are yellow, about 2.5-3 cm long, green or olive in color;
- the leg is club-shaped, up to 15 cm high with a volume up to 6 cm, yellow-orange in color;
- spores are olive-brown, smooth, fusiform.
Important! If you eat undercooked or raw oak, you may experience severe poisoning. It is strictly contraindicated to combine this product to any degree. culinary processing with alcoholic drinks.
Edible varieties of these fruits must undergo thorough boiling. They differ from poisonous specimens in their bright color and not too tart odor. Most often used for filling pies, and also consumed freshly prepared. 
Experienced mushroom pickers advise going on a “quiet hunt” from the beginning of July to the second half of October. To improve the taste of talkers, only the caps of young fruits are used for food. You can recognize them by:
- a bell-shaped cap with a circumference of up to 22 cm, with folded edges and a tubercle in the middle, a smooth surface of a matte or red color;
- stem up to 15 cm high, with a dense structure, cylindrical shape and color scheme corresponding to the cap (there are darker shades at the base);
- medium thick brown plates;
- The pulp is fleshy, dry, with a weak almond aroma, white in color, which does not change when cut.
Important! Pay attention to the skin of the talker's cap. Poisonous fruits always have a characteristic powdery coating on it.
Many novice mushroom pickers are always impressed by the appearance of bigheads. These trophies stand out very favorably against the background of their counterparts due to their impressive size and shape. 
They have:
- fruiting body large sizes, can develop up to 20 cm in diameter, non-standard club-shaped, which hardly fits into generally accepted ideas about mushrooms;
- the leg can also reach 20 cm in height, it can be larger or smaller than the cap, its color is in harmony with the top;
- The pulp is loose, white in color.
Did you know? Mushrooms can survive at an altitude of 30 thousand meters above sea level, withstand radioactive radiation and pressure of 8 atmospheres. They also take root easily even on the surface of sulfuric acid.
He is a representative of the Borovikov family. In everyday life it is referred to as the yellow gill or yellow boletus. Very common in Polesie, Carpathian region and Western Europe. It is considered a heat-loving variety of Boletaceae. It can be found in oak, hornbeam, and beech plantings with high air humidity and clay substrate. 
Externally the mushroom is characterized by:
- a cap with a diameter of 5 to 20 cm, a convex shape, which becomes flat with age, with a smooth matte clay-colored surface;
- heavy pulp, with a dense structure, white or light yellow color, which does not change when cut, with a pleasant, slightly sweet taste and a specific smell, reminiscent of iodoform;
- leg with a rough surface, up to 16 cm high, up to 6 cm in volume, club-shaped, without mesh;
- a tubular layer up to 3 cm in size, yellow at an early age and olive-lemon at maturity;
- spores of yellow-olive color, up to 6 microns in size, fusiform and smooth.
Did you know? The history of mushrooms records a fact when Swiss mushroom pickers accidentally stumbled upon a huge trophy that had been growing for a thousand years. This giant honey fungus measured 800 m in length and 500 m in width, and its mycelium occupied 35 hectares of local national park in the city of Ofenpass.
Basic rules for picking mushrooms
Mushroom hunting has its risks. In order not to be exposed to them, you need to clearly understand that it is extremely important to be able to collect mushrooms and understand their varieties. 
To safely harvest forest trophies, you need to follow these rules:
- To search, go to environmentally friendly areas, away from noisy highways and production assets.
- Never put items in your cart that you are not sure about. In this case, it is better to seek help from experienced mushroom pickers.
- Under no circumstances should samples be taken from raw fruits.
- During a “silent hunt,” minimize touching your hands oral cavity and face.
- Do not take mushrooms that have a white tuberous formation at the base.
- Compare found trophies with their toxic counterparts.
- Visually evaluate the entire fruit: stem, plates, cap, pulp.
- Do not delay cooking the harvested crop. It is better to immediately carry out the planned processing, because every hour the mushrooms lose their value.
- Never drink water in which mushrooms have been boiled. It may contain many toxic substances.
- Remove copies damaged by the wormhole, as well as those that have any damage.
- Only young fruits should fall into the mushroom picker's basket.
- All trophies should be cut, not pulled out.
- The best time for “silent hunting” is considered to be early morning.
- If you go mushroom hunting with children, do not lose sight of them and explain to the kids in advance about potential danger forest gifts.
Did you know? Soft mushroom caps can break through asphalt, concrete, marble and iron.
Video: rules for picking mushrooms
First aid for poisoning
Mushroom poisoning is indicated by:
- nausea;
- vomit;
- headache;
- abdominal cramps;
- diarrhea (up to 15 times a day);
- weakened heartbeat;
- hallucinations;
- cold extremities.
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- definition in fungal taxonomy
✎ Place of types of mushrooms in their classification
Types of mushrooms- a subjective concept, since their unified, generally accepted classification has not yet been invented and, therefore, they are classified according to various parameters. All mushrooms known in nature are grouped into genera. Genus, as a fully defined category, is the basic structural unit of any system organic world and, in turn, is divided into types, which are considered the main structural unit biological systematics living organisms and consist of subspecies, united first into genera and then into families. Therefore, all types of mushrooms can be divided (systematized) according to their characteristic features into:
✎ Principles of distribution of mushrooms by type
When defining the concept types of mushrooms or their classification according to the fact of the formation of fruiting bodies and the presence or absence of mycelium, all mushrooms can be divided into 3 main types:
✎ Main types of mushrooms
The first type of mushrooms include:
➠ hat mushrooms.
"cap mushrooms are the main type of mushroom"
about cap mushrooms
cap mushrooms directly enclosed in
fruiting bodies and having a cap in configuration
and leg, easily visible to the naked eye
- these are the ones, everyone famous mushrooms...
These are the most famous mushrooms, enclosed in fruiting bodies that have a stem and a cap in their structure. This large division of mushrooms includes all edible, conditionally edible, inedible and poisonous mushrooms (except perhaps some marsupials, for example: truffles; and basidial, for example: puffballs).
Representatives of this group are:
- boletus (or porcini mushrooms),
- boletus,
- boletus,
- saffron milk caps,
- milk mushrooms,
- russula,
- chanterelles,
- honey fungus,
- flakes,
- Champignon,
- umbrellas,
- cobwebs,
- fly agarics,
- toadstools,
and many, many others.
The second type of mushrooms includes:
➠ moldy mushrooms.
« molds- a common type of mushroom"
about molds
molds that form mycelium (mycelium)
without large and immediately noticeable formed
fruiting bodies (caps and legs) - this is less
famous and microscopic mushrooms...
These are no less well-known microscopic mushrooms that form mycelium (or mycelium) without large formed caps and legs that are clearly visible to the naked eye. And it’s very easy to see them if, for example, you put a piece of bread in a warm and damp place. In this case, a white fluffy coating should appear on the bread, which after a while will noticeably darken and turn black-green.
And the most significant representatives of this division are all inedible saprophytic molds, such as:
- mukor,
- penicillium,
which is popularly called simply mold. They often settle on fruits and vegetables, animal and bird manure, soil, as well as in damp and dark rooms underground floors, cellars and cellars, causing irreparable damage to the harvest.
The third type of mushrooms includes:
➠ mushrooms- yeast.
"yeasts are an uncommon type of fungi"
about yeast mushrooms
yeast fungi consisting of only one
cells, without large and formed caps and
legs are little known, but nevertheless,
microscopic mushrooms used...
These are uncommon and little-known mushrooms, consisting of just one cell, which have been used by humans for a long time to make bread, kvass, beer, wine and others. healthy products. They reproduce well in a nutrient medium rich in sugar. Their cells are microscopic in size and shaped like balls. Yeast - type unicellular fungi, uniting about 1,500 species.
✎ Conclusions and conclusions
As can be seen from all of the above, the first type - cap mushrooms, are well known to all mushroom pickers. They are collected and used in households as culinary dishes or various preparations for the winter. The second type is mold fungi, which are not collected and have no nutritional value, but some of their species are widely used in medicine. And the third type - yeast fungi (or yeast), associated with fermentation, have long been used by humans, but only in baking, winemaking and brewing.
Experienced mushroom pickers can quickly distinguish edible mushrooms from inedible ones. Since the latter are extremely dangerous, it is necessary to be able to distinguish poisonous types from those that can be safely eaten.
Types of mushrooms
In most classifications, mushrooms are divided not into two, but into three large groups:
- edible: they are not only collected, but also specially grown for preparing various dishes
- inedible (poisonous): outwardly they may look like edible counterparts, but after consumption they cause severe poisoning, often leading to death
conditionally edible: some of them are edible only at a young age, others cause poisoning only when mixed with alcohol or certain foods; still others require lengthy cooking to remove the acrid taste; for example, in Poland white milk mushroom considered inedible, whereas in Russia it is soaked and then salted, resulting in a unique dish with a pleasant aftertaste.
According to the composition of the lower layers of the mushroom caps, they can be:
- tubular: the layer consists of numerous, tightly touching tubes running perpendicular to the cap
- lamellar: parallel thin plates, like the tubes, are located perpendicular to the cap.
There is also a classification of fungi according to methods of reproduction, cell type and some other principles, but they will not be considered within the scope of this article.
Structure. Main features
All types of mushrooms, with the exception of morels, strings and truffles, consist of a cap and stem, forming a fruiting body. The part located underground has the appearance of thin threads called mycelium. Mushrooms are one of the most amazing representatives of the kingdom of nature, combining the characteristics of not only plants, but the simplest animals.
Therefore, scientists have separated them into a separate section of botany. Like plants, they have a cellular shell structure, feed by absorbing nutrients from the soil, and reproduce by spores. A similar feature is their low mobility.
Fungi can be classified as animals due to the presence of multicellular forms and chitin, which is characteristic only of the skeletons of arthropods. In addition, mushrooms contain glycogen, which is found only in vertebrates in the muscles and liver.
Tubular types
White mushrooms
The color of the cap of this mushroom is not white at all - it is brown. The name is connected only with its contrast to the “black” obebuk, the cut of which quickly darkens. The pulp of the porcini mushroom remains the same even after prolonged heat treatment. Fruiting time for the main species is June-October.
In every locality it has special name, for example, boletus, pan mushroom, cow or mullein. In some areas, other types of mushrooms with a light color of the stem and the space under the cap are called white: in the Cis-Urals and Far East this name is used for boletuses and boletuses. In Central Asia, white is called oyster mushroom, and in Crimea it is a giant talker mushroom growing in the mountains.
Porcini
Porcini mushrooms are found everywhere except Antarctica and arid regions. The main habitats are coniferous, deciduous or mixed forests. Ripening time depends on the region. The first mushrooms appear already in May or June. The harvest ends in the southern part of Russia and Europe in October-November, and in the northern regions at the end of August.
- Description
- Real White mushroom has a fairly large convex velvety cap 7-30 cm in diameter, in some cases even reaching 50 cm.
- Its skin is reddish-brown in color.
- In young specimens it can be almost milky white - it darkens and “flattens”, becoming almost flat, only as it grows.
- Less common are yellow, yellowish-orange or reddish caps.
- The massive stem of such a mushroom at the base is dotted with small veins and has a peculiar barrel-shaped shape (there are also specimens in the shape of a club).
- Its height is 8-25 cm and thickness is about 7 cm.
- With age, the leg begins to stretch and take on a cylindrical shape with a thickened base.
- In some specimens it is widened or narrowed in the center.
White mushrooms
The pulp is quite fleshy, light shade, dense. With age, it turns fibrous and begins to turn yellow. Hence the name of the porcini mushroom used in the Perm and Novgorod regions - zheltyak. Olive colored spores.
The tubular layer of the cap with a notch almost at the stem itself is separated from the pulp quite easily. Light or soft pink in young fungi, it turns yellow over time and then becomes greenish-olive. The smell of raw ones is very weak - they acquire a pleasant unique aroma and piquant taste only when boiled or dried.
Even experienced lovers of “silent hunting” know that some distinction criteria do not apply to specimens of non-standard shape or color. Therefore, if you are not completely sure that a mushroom is edible, it is better to throw it away.
- Kinds
Depending on the type of forest, porcini mushrooms are divided into several forms:
- spruce white ( standard form) with a red-brown cap: most common variety
- birch: has an almost white cap
- oak: quite common form; it can only be found under oak trees; it has looser flesh and a brownish-gray cap
- pine (pine): equipped with a dark cap, which may have a slight purple sheen; pulp with a reddish-brown tint.
A separate early form is distinguished, which is found only in the pine forests of the Middle Volga region - its collection is carried out in May-June. Unlike the pine form, when cut it has not brownish, but slightly red flesh. Porcini mushrooms are also divided into shades (it can be different in each area). In Europe and Transcaucasia, as well as forests North America there is a mesh form that looks like a moss fly.
boletus
There are about 40 varieties of boletus (obabkov, birch boletus), which are quite similar in appearance. They grow in small groups, called ring colonies, or less often individually. Therefore, having found the very first mushroom, from the forest with empty handed you won't leave.
Boletus mushrooms jump out of the ground literally before our eyes: per day they are able to rise by 3-4 cm. The ripening period is only 6 days. After this period, the mushrooms begin to age just as quickly.
- Description
- Young mushrooms have light caps with a diameter of up to 18 cm; they begin to darken and turn into dark brown with age. Over time, the hemisphere-shaped cap turns into a characteristic cushion-shaped one. In humid forests it can be sticky and covered in mucus.
- The stem of the boletus with a diameter of up to 3 cm and a height of up to 15 cm is light gray or whitish in color and cylindrical in shape. One more characteristic feature The mushroom consists of dark gray scales located longitudinally on the stalk.
- The boletus pulp is quite dense and white, only slightly darkening when cut. Over time, it becomes more loose, fibrous and tough. The color of the spores is brownish-olive.
- Kinds
Based on their places of growth, shape and color, boletus mushrooms are divided into 10 main species (only 9 are found in Russia):
- ordinary: has the most valuable taste properties; the cap of such mushrooms is reddish-brown; the leg is thickened and has a fairly dense structure
- swamp: it can only be found in wetlands; distinctive features– thin leg, light brown or light gray cap and looser flesh than the ordinary type
- black: its cap is almost black, and the leg is thick and shortened; has high taste properties
- harsh: has a very rich, pleasant, not too pungent smell and a sweetish taste; cap covered with scales, grayish or brown, sometimes with a purple tint
- pinkish: grows only in the North, growing season - autumn; the color of the cap is heterogeneous - from brown to brick; trying to reach for the sun, has a bent leg
- multicolored: The leg of this boletus is white, but the cap can have a variety of shades from gray and orange to brown, often with a slight light tan
- hornbeam: received its name due to the characteristics of its growth - it is found only in hornbeam forests, in Russia, mainly in the Caucasus; cap color from ashy or whitish to ocher
- tundra: grows under the crowns of dwarf birches, has a small cap of light beige color.
When picking mushrooms, not a single poisonous mushroom should even get into the basket. After all, even a small piece of it can be enough for serious poisoning.
Boletuses (redheads)
This type of mushroom, indeed, can most often be found under aspen trees. And their bright hat in the shape of a hemisphere (half a ball) is very similar in color to fallen and yellowed orange-red aspen leaves. As it grows, its shape flattens.
Even a beginner can collect boletuses - after all, their false analogues simply do not exist. True, they often grow alone or in rare groups. They can be found in deciduous or mixed forests not only at the roots of aspens, but also birches, oaks, pine trees and even poplars. They love young trees very much and often hide in their crowns.
- Description
- The cap of a mature boletus with a diameter of 15-30 cm is smooth or slightly rough, fitting well to the leg.
- The tubular layer is up to 3 cm in size. Over time, it darkens even with a slight touch and becomes loose.
- Another feature of the boletus is its rather long and thick (up to 22 cm), slightly rough club-shaped leg, expanding downward.
- The diameter of the boletus cap is usually 5-20, less often 30 cm.
- The fleshy and dense pulp of the boletus immediately oxidizes in the air - when broken, it darkens to a blue-green color.
They are named so for their slimy skin - indeed, it seems as if they were covered with oil on top. These mushrooms grow from September to October in the European part of the continent, as well as Mexico. This mushroom can be found on sandy soil in almost all types of forests from pine and oak to birch.
It is also found in clearings and meadows. In terms of protein content, boletus can compete even with porcini mushrooms. They can be salted, boiled or fried. When eating, the slippery skin is removed.
- Description
- The cap of young mushrooms is brown-chocolate or yellow-brown, convex, hemisphere-shaped.
- Over time, it smoothes out and becomes flatter.
- The leg is much lighter, with a slight yellow tint and an almost white membranous ring.
- Its height is 4-12 cm.
- Butterflies have juicy flesh, which is lighter under the cap than at the base.
- Worms simply love them - damage can reach up to 80%.
- Kinds
Good harvest
These mushrooms include not only common boletus, but also their yellow-brown variety - even the stem of such boletus is colored intensely yellow. Another type is granular. Outwardly similar to yellow-brown, but has a less intense color. He doesn't have a ring on his leg.
The larch butterdish has a yellow-brown or lemon-yellow cap without cracks or tubercles and a thick stem of the same color in the form of an elongated cylinder or club.
Lamellar mushrooms
The mushroom, once called the king of mushrooms in Rus', can be found in both deciduous and mixed forests, mainly next to birch trees. Some species are found only under coniferous trees, on acidic soils. It grows in groups, less often alone. Milk mushrooms are collected from early July to October.
This mushroom can be considered truly Russian - in Europe it is not recognized and is even considered poisonous due to its peculiar bitterness, which, however, goes away after soaking. It is not intended for cooking or stewing - it is only salted.
- Description
- The cap of a young real milk mushroom has a flat-convex shape.
- As it grows, it changes to a funnel-shaped one with a characteristic, slightly inward-turned edge that is slightly pubescent.
- The skin is wet, slimy, to which foliage quickly sticks, light yellowish or light cream in color, sometimes with darker spots. Cap diameter 5-20 cm.
- The average height of the stem, smoothly flowing into the cap, is 3-7 cm.
- As it ages, it becomes hollow. The flesh of the milk mushroom is quite dense, fragile and brittle.
- When exposed to air, the milky sap begins to darken to a gray-yellow color.
- The spore powder also has a yellow tint.
- The smell of fresh mushroom is very pungent, unique, vaguely reminiscent of the smell of fruit.
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. Highest value for us, it has the structure of the cap, since sometimes it is different in doubles.
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.
Can also be divided forest gifts by taste, by the method of spore formation, shape, color, 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 steppe zones. Mushrooms grow best in soil rich in humus, which warms up well. Forest gifts do not like severe waterlogging and excessive dryness. The best places for them are in clearings where there is shade, on forest 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 at different times, 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. Starts from July mass appearance mushroom harvest.
- 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 you can find winter mushroom. More common in the steppes field mushrooms: umbrellas, champignons, raincoat, 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 significant part 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.
- Contains a large number 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. Now this is useful and tasty food, and vegetarians replace meat with them.
Mushrooms can boost immunity, cleanse blood vessels and lower cholesterol levels, fight depression and overweight. They help maintain the beauty of hair, skin and nails. More details about contraindications and beneficial properties 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 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:
- Take a closer look, if you see worms in at least one mushroom from the mycelium, they are edible.
- Tubular species are easier to distinguish from their twins.
- Study the colors, white and greenish often indicate a poisonous counterpart.
- Do not taste mushrooms, they are not always bitter, for example death cap, a little sweet. Such an experiment could result in poisoning.
- 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. He is confused with satanic mushroom, however, 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.
Maslyanik – yellow mushroom, having a slippery spongy cap that 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 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 doubles have an unpleasant odor irregular shapes and covered with 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, there is a darker spot in the center 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, reminiscent of 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. Poisonous Double has a dirty gray color, be careful!
lines
More often the lines are found in pine forest, 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 proper mushrooms and remember that even an edible mushroom can cause harm if it is old or beginning to decay.
Video - edible mushrooms with description
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