Autumn is the time of harvest, and for experienced mushroom pickers it is also an opportunity to fill your basket with healthy and tasty mushrooms. To know which mushrooms are edible and which are not, you need to carefully study encyclopedias and it is advisable to use the advice of experienced mushroom pickers. Mushrooms that have a lamellar cap structure are usually classified as edible, but not all of them have such a structure, so you should become more familiar with all descriptions of edible types of mushrooms.
Albatrellus ovine
The mushrooms are usually solitary, but can grow together with a lateral or central stalk. The stem of the mushroom grows about 7 centimeters in length and 3 centimeters in diameter, the shape of the cap is similar to an irregular circle, it is slightly convex in the center, and later becomes flat and elastic. The surface of the cap may be grayish-yellow, pale gray or white. When the mushroom is young, the cap is slightly scaly and almost smooth, then the scales acquire a more pronounced shape. The mushroom has white flesh, which tends to change color to lemon yellow when dried.
Auricularia (Ear-shaped)
A unique mushroom in terms of the amount of useful substances. It has an interesting shape that resembles a wrinkled ear; its cap grows 8 centimeters in height, 12 centimeters in diameter and 2 millimeters in thickness. On the outside it is covered with a small fluff and has an olive-yellowish-brown color, while on the inside it is shiny and gray-violet. The stem of the mushroom is usually difficult to notice, it dries out in drought and is able to recover after rain. This forest edible mushroom is found in trees and prefers oak, alder, maple and elderberry.
Porcini
The mushroom has a hemispherical cushion-shaped cap, it is quite fleshy and convex, the span of the cap is 20-25 centimeters. Its surface is slightly sticky, smooth, its color is brown, light brown, olive or violet-brown. The mushroom has a fleshy cylindrical stalk, the height of which does not exceed 20 centimeters and 5 centimeters in diameter, it expands at the bottom, the outer surface has a light brown or white tint, and there is a mesh pattern on top. The larger half of the leg is usually in the litter (underground). This is one of many edible mushrooms, which are common in the Saratov region.
White boletus
The shape of the mushroom cap is hemispherical and then cushion-shaped, its diameter is about 15 centimeters, it is bare and can become slimy. The outer part of the cap can take on various shades of gray and brown. The leg is solid, cylindrical, the diameter is 3 centimeters, the length is about 15 centimeters. At the bottom, the stem of the mushroom widens slightly, its color is whitish-gray and there are longitudinal dark scales. The tubes of the spore-bearing layer are long, its color is white, turning into dirty gray.
White boletus
The mushroom is a large species, the cap reaches a diameter of 25 centimeters, the color of the outer part is white or some shades of gray. The lower surface of the mushroom is finely porous, white at the beginning of growth; in older mushrooms it becomes gray-brown. The leg is quite tall, thickens at the base, its color is white, there are oblong scales of brown or white color. The structure of the pulp is dense, usually it is blue-green at the base of the mushroom, and at the break it becomes blue, almost black. This type refers to edible mushrooms that are collected by mushroom pickers in the Rostov region.
The size of the mushroom cap varies between 2-15 centimeters, sometimes 30 centimeters; in young animals it is hemispherical; when it matures, it becomes concave or flat-spread, usually has irregular shape. The structure of the cap is scaly and smooth, the color of the outer surface is usually white, but yellowish-white caps are found in older specimens. The stem of the mushroom is thick, its height is only 4 centimeters, and its diameter is about 3 centimeters, it narrows closer to the base, the skin of young growth is white, becoming slightly yellowish with age. The pulp has an elastic structure, the plates of the spore-bearing layer are wide and white or yellowish-brown.
Bolethin swamp
The diameter of the mushroom cap usually does not exceed 10 centimeters, its shape is flat-convex, cushion-shaped, with a tubercle in the center. It is felt-scaly, fleshy and dry, the color of young mushrooms is quite bright purple or cherry-red, burgundy, and of older mushrooms it has a yellowish tint. The height of the stem reaches 4-7 centimeters, and the diameter is 1-2 centimeters; at the base of the mushroom the stem is slightly thickened; sometimes the remains of a ring are visible, under which it is red and yellow on top. The pulp has a yellow, slightly bluish color, the spore-bearing layer runs down to the stem, its color is yellow and then brown, the pores are wide.
Borovik
The cap has a round shape at the beginning of growth, later it transforms into a flat-convex one, its color is dark almost black, the skin is smooth and slightly velvety. The pulp is dense in structure, its color is white and does not change when cut, it has a pronounced mushroom aroma. The leg is massive, club-shaped, it is very thick at the base, its color is terracotta, and on top you can always notice a white mesh. If you press the hymenophore with your fingers, you can observe the appearance of olive-green spots.
Valuy
The cap grows from 8 to 12 centimeters in diameter, and sometimes 15 centimeters, and is colored yellow or brownish-yellow. The young have a spherical cap, which, when ripe, opens and becomes flat, it is shiny and smooth, and mucus is present. The shape of the leg is barrel-shaped or cylindrical, the length is 5-11 centimeters, and the thickness is about 3 centimeters, its color is white, but can be covered with brown spots. The pulp is quite fragile, it is white, but gradually darkens when cut until brown. The spore-bearing layer is white or dirty cream, the plates are narrowly adherent, frequent, and have different lengths.
Oyster mushroom
The size of the mushroom cap in diameter varies from 5 to 22 centimeters. The skin is found in different colors: yellowish, white, fawn, blue-gray, ashy or dark gray, the shape is shell-shaped, round or ear-shaped, its surface is matte and smooth, and the edges are thin. The short leg is cylindrical, its surface is smooth, the base is felt. The fleshy pulp is juicy, white and pleasant to the taste with a light mushroom aroma. The plates fall onto the stem, they are wide and mid-frequency, white in young animals, and then become grayish. This edible mushroom is common in Kuban.
Volnushka
The cone-shaped cap reaches 5-8 centimeters in diameter, it has a creamy-white color and darkens closer to the middle, the surface is very fleecy along the edges of the cap, fluffy. The stem of the mushroom can grow 2-8 centimeters in length and about 2 centimeters in thickness, the color of the surface does not differ from the outer part of the cap, tapering closer to the base. The pulp is brittle and white; milky juice is released at the break. The plates are descending, adherent, narrow and frequent, white in young mushrooms, cream or yellow in old mushrooms. This species can be found throughout the Moscow region.
Hygrofor
The mushroom cap usually does not grow more than 5 centimeters in diameter, rarely grows to 7-10 centimeters, it has a convex shape, often with a small tubercle in the middle, secretes mucus in rainy weather, and can be gray, white, reddish or olive in color. The leg has a dense structure, its shape is often cylindrical, and the color matches the cap. The plates are sparsely located, they are thick, descending and waxy, and are white, pink or yellow.
Talker
The mushroom cap is usually small, only 3-6 centimeters in diameter, its shape is funnel-shaped, the skin is dry and smooth, the cap is very thin, its color is pale yellowish-brown, light chestnut or gray-ash. The cylindrical leg does not grow more than 4 centimeters in height and 0.5 centimeters in thickness, the color of the skin is pale yellow, it is always lighter than the surface of the cap. The plates are adherent, infrequent and wide, they are always light-colored or whitish.
Golovach
A very unusual and peculiar representative of rain mushrooms. Its fruiting body is huge, has the shape of a skittle or club; in young growth the color is rich white. The height of the mushroom can reach 20 centimeters; its white flesh has a loose structure. The mushroom stalk can be much larger than the fruiting body or much smaller. Only mushrooms that are not fully ripe can be eaten; they can be easily distinguished from old ones, since they are darker and the outer surface of the cap is cracked.
Lattice mushroom
The size of the mushroom cap is about 5-11 centimeters, the outer surface can be brown, brown or reddish, sometimes with a red tint; in young animals it is slightly convex, then it becomes more even, flat, and smooth to the touch. The height of the cylindrical stem reaches 5-12 centimeters, the color usually does not differ from the cap, it is smooth to the touch, hard and dense, sometimes slightly curved. The flesh of the mushroom has a brown or yellow tint and becomes slightly pinkish at the cut site. The tubular layer is always slightly lighter than the cap, it is light brown or yellowish.
Pepper milk mushroom
The cap is convex in young animals and spread out in more mature ones, funnel-shaped in older ones, with a diameter of 13-15 centimeters. The skin is dry, matte, its color is white with small brown-yellow spots. Dense, thick, white pulp secretes a light milky juice when cut; it turns green over time. A distinctive feature of the mushroom is its narrow and frequent plates of white color with a creamy tint.
Black breast
The mushroom usually grows singly, despite its name, its color is not black, but greenish-olive-brown. The cap is flat or funnel-shaped with a hole in the middle, its surface is adhesive and astringent, the span is 10-20 centimeters. The leg is quite short, only 3-7 centimeters, its thickness usually does not exceed 3 centimeters, and is more narrowed at the base. The pulp has a grayish-white tint and darkens when cut, releasing milky juice. The lamellar layer is off-white and turns black when pressed. The land of the Kaliningrad region is very rich in this type of edible mushrooms.
Common dubovik
The massive cap, the span of which is 5-15 centimeters, rarely grows to 20 centimeters, is hemispherical in young animals, then opens and transforms into a cushion-shaped one. The velvety surface is gray-brown and brown-yellow, irregularly colored. The pulp is dense with a yellow tint; when cut, it immediately acquires a blue-green color and eventually turns black. The leg is club-shaped and thick, its height is 5-11 centimeters, and its thickness is from 3 to 6 centimeters, the color is yellowish, but darker closer to the base, there is a dark mesh. The hymenophore changes color greatly as the mushroom ages; at first it is ocher, then red or orange, and in older specimens it is dirty olive.
Blackberry (Blackberry) yellow
The diameter of the cap varies between 4-15 centimeters, its shape is unevenly wavy, convex-concave, and the edges are curved inward. The slightly velvety skin is dry and comes in reddish-orange and light ocher colors. The length of the leg is about 4 centimeters, the width is no more than 3 centimeters, the structure is dense, the shape is rounded-cylindrical, the surface is smooth and light yellow. The pulp is light, fragile and dense; when cut it acquires a brownish-yellow hue. The hymenophore has thick spines of light cream color that descend onto the stalk.
Yellow-brown boletus
The large cap grows about 10-20 centimeters, and sometimes up to 30 centimeters in diameter, its color is yellowish-gray and bright red, its shape changes with age, at first spherical, later becoming convex or flat (rare). The fleshy pulp at the break acquires a distinct purple tint, and later an almost black color. The leg is high, about 15-20 centimeters, 4-5 centimeters wide, has a cylindrical shape, thickens towards the bottom, white on top, with a green tint below. The spore-bearing layer is gray or whitish, the pores are small, the tubular layer is very easy to separate from the cap.
Yellow and yellow-brown moss
At first, the cap has a semicircular shape with a tucked edge, and then becomes cushion-shaped, size 5-14 centimeters, the surface is pubescent, gray-orange or olive, over time it cracks, forming small scales, they disappear when ripe. The leg is club-shaped, its height is 3-9 centimeters, and its thickness is 2-3.5 centimeters, the surface is smooth, lemon-yellow or slightly lighter, brownish or red underneath. The flesh is light yellow or orange, hard, and may turn blue in places when broken. The tubes are attached to the stem, the pores are small, and become larger as they mature.
Winter mushroom
A small cap can grow about 2-8 centimeters in diameter; in young animals it is convex-rounded, later it becomes convex-prostrate, the surface is smooth, the mucous is orange-brown, but slightly darker in the middle. The plates are sparse, cream-colored, and darken with age. The leg grows up to 8 centimeters in height, it does not exceed 1 centimeter in thickness, has a cylindrical shape, is usually yellow on top and darker below, brown or red. The flesh of the cap is soft, but the flesh on the stem is tougher and has a light yellow tint.
Variegated umbrella
The diameter of the mushroom cap is impressive, from 15 to 30 centimeters, and sometimes all 40 centimeters; it is ovoid at the beginning of growth and gradually transforms into flat-convex, prostrate and umbrella-shaped, with a tubercle in the middle. The surface of the cap is white-gray, pure white or brown; it always has large brown scales, with the exception of the center of the cap. The plates are adherent to the collarium, their color is creamy white, and over time red veins appear. The leg is very long, 30 centimeters or more, its thickness is only 3 centimeters, thickens at the base, the surface of the skin is brown.
Kalotsibe May (Ryadovka)
The size of the cap is 5-10 centimeters, in young animals its shape is pillow-shaped or hemispherical, it opens with age and loses its symmetry, the edges can bend. The surface is yellowish-white, dry and smooth, the flesh is dense, its color is white, and there is a distinct powdery odor. The plates are adherent, narrow and frequent, at first almost white and light cream in maturity. The width of the stem is 1-3 centimeters, the height is 2-7 centimeters, the surface is smooth, usually the shade is identical to the color of the outer surface of the cap.
Pink lacquer
The cap changes its shape with age; in young mushrooms it is bell-shaped or convex-depressed, and in adulthood it becomes convex with a depression in the middle and often cracks with wavy edges. Color depending on weather conditions It can be carrot-pink, yellow or almost whitish. The plates are adherent, wide, usually their color matches the shade of the outer part of the cap. The length of the cylindrical stem is 8-10 centimeters, it is smooth, the structure is dense, slightly darker than the cap or has an identical color. The pulp is watery and has no special odor.
Lyophyllum elm
The cap is about 4-10 centimeters, convex in young animals, fleshy, the edge is rolled up, tends to transform into a more prostrate one when ripe, its color is light beige or white, and there are “watery” spots on the surface. The plates are attached to the stem like a tooth, they are frequent and always slightly lighter than the shade of the cap. The length of the mushroom stem is 5-8 centimeters, the diameter is usually no more than 2 centimeters, the shape is curved, the shade often matches the outer part of the cap.
Chanterelles
The fruiting bodies of mushrooms are large and medium-sized; their shape is capped, the cap is almost funnel-shaped, fleshy, its edge is thick and blunt, the color varies within shades of red or yellow, rarely whitish. The stem is usually short and rather thick, the flesh is yellow or white, and when cut it generally becomes distinctly blue or red. The hymenophore is folded, the thick folds are not separated from the cap, but there are specimens with a smooth spore-bearing layer.
Oiler white
The diameter of the cap does not exceed 11 centimeters, it has a convex cushion-shaped shape in the early stage of ripening, and later becomes flattened or concave; in young animals, the surface is painted white and only at the edges the outer part is pale yellow, then acquires a yellowish or grayish-white tint, which darkens in wet weather. The skin of the cap is bare, smooth and slightly slimy, but when dry it begins to shine. The pulp has a yellow or white color; it tends to change it to wine red when cut. The height of the leg is 3-8 centimeters, the thickness is no more than 2 centimeters, its shape is cylindrical, but it can also be spindle-like at the base.
Oiler yellowish (Marsh)
Mushrooms grow singly and in large groups, on average the size of the cap is 3-6 centimeters, but can grow about 10 centimeters, young growth usually has a spherical cap, the mushroom takes on an open or cushion shape when ripe. Its color varies between gray-yellow and yellowish-brown, but it can also be rich chocolate. The thickness of the leg does not exceed 3 centimeters, there is an oily ring, above which the leg is white and below it is yellow. In young specimens the ring is white, in old specimens it is purple. The pores of the spore-bearing layer are round and small, the pulp is mostly white.
Summer oiler grainy
The mushroom gives the impression of being dry, since the surface of the cap is not sticky, its shape is rounded-convex, can grow up to 10 centimeters in diameter, and is first colored brownish-brown, red, then yellow-ocher and pure yellow. The thin tubular layer is light in young animals and light gray-yellow in maturity; the tubes are short with rounded pores. The pulp is quite soft, brown-yellow and thick, has almost no smell, but the taste is pleasant. The length of the leg is about 7-8 centimeters, the thickness is almost 2 centimeters, the surface is painted yellow.
Larch oiler
The size of the cap ranges from 3 to 11 centimeters, it is conical or hemispherical, elastic and fleshy, and when ripe it tends to transform into a convex or prostrate shape. The surface of the cap is shiny, slightly sticky, smooth and easy to separate. The tubes are short, adherent, the pores are small, their edges are sharp, and they secrete a little milky juice. The length of the leg is 4-7 centimeters, the diameter is about 2 centimeters, it is curved or cylindrical, and is hard. The pulp has a yellow tint and a dense structure; it does not lose color when cut.
Pepper oiler
The span of the cap is 3-8 centimeters, the convex-round shape is characteristic of the younger generation, later it is almost flat, the surface is velvety, dry, usually glistens in the sun, and becomes slimy with high humidity. The cap is colored light brown or copper, sometimes with an orange, brown or red tint. The length of the leg is 3-7 centimeters, and the thickness is only 1.5 centimeters, it is mainly cylindrical or slightly curved, tapering closer to the base. The pulp is yellowish, loose, the tubes descend to the stem, the pores are large, colored brown-red.
Late oiler
The diameter of the cap is about 10 centimeters, in young animals it is convex, then it transforms into a flat one, in the middle you can see a tubercle, it is colored chocolate-brown, sometimes there is a purple tint. The surface is mucous and fibrous, the tubes are adherent, the pores are small, pale yellow in young animals, then acquire a brownish-yellow tint. The solid leg has a cylindrical shape, no more than 3 centimeters in diameter, closer to the cap it is colored lemon yellow, and brown at the base. The pulp is juicy, soft, white with a lemon tint.
Oiler gray
The cushion-shaped cap has a span of 8-10 centimeters, is colored light gray, there may be a purple or green tint, the surface is mucous. The color of the tubular layer is usually grayish-white or brownish-gray, the wide tubules are descending. The pulp is watery, has no strong taste or smell, its color is white, but towards the base of the stem it turns yellow, turning blue at the break. The height of the stem is 6-8 centimeters, there is a wide felt ring that disappears as it matures.
Wet purple
The span of the cap does not exceed 8 centimeters, it is neatly rounded in at a young age, ripening, opens up and even becomes funnel-shaped, its color is lilac-brown with a wine-red tint. The outer part is smooth, in young animals it is mucous, the flesh does not have a strong odor, it is lilac-pink and thick. Wide plates descending on the stem, pinkish-purple in young animals, and in adulthood dirty brown even black. The leg is curved, 4-9 centimeters long, diameter 1-1.5 centimeters, its color usually matches the tone of the outer surface of the cap.
Mosswort
The cap has a hemispherical shape, the surface is brown and velvety, there are cracks on it, the diameter does not exceed 9-10 centimeters, in mature mushrooms the cap transforms into a cushion shape. The leg is thin (2 centimeters) and long (5-12 centimeters), tapers at the base, and is slightly curved. The color of the pulp is red or yellow, hallmark it is considered to acquire a blue tint when cut.
Honey mushrooms
At a young age, the cap is hemispherical, then acquires an umbrella-shaped or almost flat shape, its scope ranges from 2-9 centimeters, usually the surface is covered with small scales, but as it matures, the mushroom gets rid of them. The color of the cap can be light yellow, cream or reddish, but the center is always darker than the rest of the surface. Mushrooms have a very long stalk, it can grow from 2 to 17 centimeters, and the thickness is no more than 3 centimeters. This type of edible mushroom is loved by mushroom pickers in Crimea.
Cobweb
Capped fruiting bodies, growing to different sizes, create a general cobwebby blanket around themselves. In young animals, the cap most often has a conical or hemispherical shape, and when mature, it becomes convex, usually with a pronounced tubercle in the middle. The skin is colored orange, yellow, brown, brown, purple or dark red. The shape of the stem is cylindrical, but can also be club-shaped, usually its shade matches the color of the outer part of the cap, the fleshy flesh is yellow, white, olive-green, ocher or violet, and tends to change color when cut.
Gossamer violet
The span of the cap does not exceed 9 centimeters; at the beginning its shape is rounded-bell-shaped; as it matures, it becomes convex with a blunt tubercle of medium size, and then completely prostrate, often with a wide tubercle in the middle. The surface is smooth and shiny, its color is initially whitish-lilac or lilac-silver, and with age the yellow-brown or ocher center becomes more prominent. The plates are narrow, of medium frequency, attached to teeth; in young animals they are bluish-gray, then they acquire an ocher-gray or brownish-brown tint. The cobwebby blanket is dense lilac-silver, and later reddish. The height of the club-shaped leg reaches 5-9 centimeters, the thickness is usually no more than 2 centimeters, the flesh is soft and thick, watery in the leg.
Petsitsa
The mushroom is quite interesting; as such, it has neither a cap nor a stem, it consists of a sessile fruiting body, which in young growth has the shape of a bubble, and when ripe it more closely resembles a saucer, the edges of which are wrapped. The diameter of such a saucer reaches 8-10 centimeters, the surface of the mushroom is smooth, painted in various shades of brown, and shines in damp weather. The flesh of the fruiting body is quite brittle and thin.
Pluteus
The mushroom has a cap-footed fruiting body, the size of which can be completely different. The shape of the cap is bell-shaped or spread out, usually with a small tubercle in the middle; the span of the caps varies between 2-20 centimeters. The surface is dry, fibrous, smooth and even scaly; its color varies from white to black, usually brownish-brown. The fleshy pulp is yellow, white or grayish, and does not change color. The cylindrical leg widens slightly closer to the base, the lamellar hymenophore is white or pink, but over time it acquires a brown tint.
Pluteus lion-yellow
The size of the cap is 2-5 centimeters, at the beginning of growth its shape is bell-shaped, later it acquires a flat-convex, convex or prostrate shape, its skin is matte-velvety, smooth to the touch, the color is honey-yellow or brownish. The wide plates are initially yellow, and in older mushrooms they become pink. The length of the leg is about 4-6 centimeters, it is quite thin, only 0.4-0.7 centimeters, the shape is cylindrical, it can be smooth or slightly curved, fibrous, there is often a nodule base, the leg is colored yellow-brown, always slightly darker closer to the base . The pulp, dense in structure, has a pleasant aroma.
Pluteus deer
The caps are usually small, their diameter is from 5 to 15 centimeters; in young animals they are convex, then they acquire a flatter shape, and in the center there is a tubercle; the skin is smooth, brownish or gray-brown. Wide plates are often located, their color is pink or white. The stem is thin and long, the flesh is fleshy, white and has a pleasant smell, a little like the smell of radish.
Black boletus obabok
The span of the mushroom cap is 5-10 centimeters, but can grow up to 20 centimeters; at first it has a hemispherical shape, later it is convex-pillow-shaped, the smooth skin does not separate from the cap, is covered with a small layer of mucus in wet weather, and is colored brown-black. The free hymenophore is easy to separate from the cap; it is white, becoming gray-brown with age. The leg is dense, 5-13 centimeters in height, thickness does not exceed 6 centimeters, usually widened at the base, the surface is covered with small scales.
Common boletus
The cap is hemispherical, convex or cushion-shaped, size from 6 to 15 centimeters. The shade of the outer part is gray-brown or brown, the surface is silky, usually hanging over the edge of the cap slightly. The hymenophore is light, turns gray with age, the leg of the young is club-shaped, thickened at the bottom, its height can reach 10-20 centimeters, but it is thin, only 1-3 centimeters, covered with scales of dark shades over the entire surface. The pulp is almost white, the structure in the stem is dense, in the cap it is loose. This is one of the many edible types of mushrooms that are found even in Siberia.
Boletus variegated
The mushroom cap is painted gray-white, its distinctive feature is the uneven color, its span reaches 7-11 centimeters, the shape can vary from closed hemispherical to slightly convex and cushion-shaped. The spore-bearing layer in young mushrooms is light gray, in old mushrooms it is gray-brown, the tubes are finely porous. The leg is cylindrical, 10 to 15 centimeters high, its diameter is 2-3 centimeters, it thickens closer to the base, usually it is densely covered with dark-colored scales.
Boletus turning pink
The cap is unevenly colored, it is small brownish-yellow, but there are also lighter spots. Initially, the tubular layer is white, maturing, and acquires a dirty gray color. The pulp has a dense structure, its color is white, but when cut it turns pink and then darkens. The stem of the mushroom is short, the surface is painted white, but covered with dark-colored scales; it is slightly curved, and thickens closer to the base.
Loading
The mushroom is a large one, there are specimens whose cap diameter is 30 centimeters, its shape is flat-convex, there is a hole in the center, the edges are concave, the surface is painted in light colors in young animals, and darkens with age. The plates are narrow and quite thin, usually white, but they can also be bluish-green. The stem of the mushroom is powerful, usually matching the outer surface of the cap, and wider at the base.
Milkweed (Euphorium)
The cap is medium-sized (10-15 centimeters) colored brown-orange, often the surface is covered with cracks, its shape is flat-convex, then becomes funnel-shaped. The dense pulp has a creamy-yellow tint and secretes milky juice at the break. The plates descending onto the stem are adherent, creamy-yellow, but immediately darken when pressed. The shape of the leg is cylindrical, height is about 10 centimeters, thickness is 2 centimeters, the color usually matches the tone of the cap.
Boletus boletus
The cap changes with age; at first it is hemispherical, tightly fitting to the stem, then it acquires a convex cushion-like shape, easily separated from the stem, and usually does not exceed 16 centimeters in diameter. The surface is velvety, red-brown in color, the notched hymenophore is easy to separate from the pulp, its color is white or creamy-gray, and turns red when pressed. The length of the leg varies from 6 to 15 centimeters, the thickness can reach 5 centimeters, it is cylindrical, solid, and can sink quite deeply into the ground. The pulp is dense, white, but immediately turns blue when cut.
Red boletus (Redhead)
The cap is distinguished by its bright red-orange color, its span reaches 4-16 centimeters, spherical at a young age, then it acquires a more open shape, the surface is velvety, protruding at the edges. The pulp has a dense structure, white color, turning black when broken. The spore-bearing layer is uneven, thick, white in young mushrooms, brown-gray in old mushrooms. The massive leg is about 5 centimeters thick, thickens at the base, the entire surface of the leg is covered with fibrous longitudinal scales.
Early field grass
Young specimens have a cap 3-7 centimeters in diameter, it is hemispherical, but when ripe, it tends to open up to a prostrate shape, the skin is indefinitely yellow, it can fade and become dirty white. The wide plates are attached to the teeth, are light in young animals, then acquire a dirty brown tint. The leg, 5-7 centimeters long, usually has an identical color to the cap, but is slightly darker at the base, and remnants of a ring may remain on top. The pulp has a pleasant smell, it is white in the cap and brown in the stem.
Semi-white mushroom
The cap is of medium size from 5 to 15 centimeters, and sometimes grows up to 20 centimeters; its shape transforms as it matures from convex to almost flat, outer part smooth, painted light brown. The pulp is yellowish, dense, does not change color when cut, and has a distinct odor of iodine. The length of the stalk is 5-13 centimeters, the diameter is about 6 centimeters, the skin on the stalk is rough and slightly fleecy at the base. The spore-bearing layer is yellow or olive-yellow, the pores are small and round.
Polish mushroom
The span of the cap is about 5-13 centimeters, but sometimes there are specimens of about 20 centimeters, at the beginning of growth it is hemispherical, then it becomes more convex and in old age it acquires a flat shape. The surface can be brown-red, olive-brown, almost chocolate or brown-brown, it is smooth, velvety and dry. The tubular layer is adherent, the pores are wide or small, colored yellow, but turns blue when pressed. The leg is massive, reaches 4-12 centimeters in length and 1-4 centimeters in thickness, the shape is usually cylindrical or swollen, the surface is smooth and fibrous. The pulp has a distinct mushroom smell; it is firm when young and becomes softer with age.
Float white
The medium-sized cap is ovoid in youth and opens in old age, but usually there is a tubercle in the center, the skin is white, and the edges of the cap are ribbed. The plates are frequent, free and white. The thickness of the leg is 2 centimeters, the length is no more than 10 centimeters, the entire surface is covered with white scales, the leg thickens at the base. The pulp is white and has no strong smell or taste.
Porkhovka
The fruiting body of the mushroom is ovoid or spherical, 3-6 centimeters in diameter, the flesh is white and has a pleasant smell, the stalk is absent. The mushroom can be consumed only at a young age, when the color of the outer surface is still white; after it turns black, spores begin to be ejected.
Ryzhik
The thick, fleshy cap reaches 4-13 centimeters in diameter, it is flat at a young age, later it becomes funnel-shaped with the edges turned inward, the surface is slightly covered with mucus, colored red or whitish-orange, but there are concentric circles of dark color. The plates are notched, adherent, narrow, their color is yellow-orange. The pulp is fragile, turns red when cut, and then turns green and secretes a milky juice. The cylindrical leg is usually colored identical to the cap, its height is about 4-6 centimeters, and its diameter is 2 centimeters. These edible mushrooms are often collected by mushroom pickers in the Stavropol region.
Sparassis curly
The fruiting body is a cluster of curly, fleshy lobes, in general it looks like a lush spherical bush, the lobes are wrinkled or smooth, their edges are wavy or dissected. The diameter of the fruiting body varies between 5-35 centimeters, its height is 15-20 centimeters, and it can weigh 6-8 kilograms. The root-like stalk is thick and is attached in the middle of the fruiting body. The spore-bearing layer is located on the blades (on one side), it is colored gray or creamy white. The pulp is fragile, but fleshy, its smell is completely different from mushroom.
Russula
In young animals, the shape of the cap is usually bell-shaped, spherical or hemispherical, later transforming from flat to prostrate or funnel-shaped with straight or curled edges. The surface can be of different colors, matte or shiny, dry, but sometimes wet, and easily separated from the pulp. The adherent plates are notched, free or descending. The leg is smooth, cylindrical, hollow inside, the flesh is fragile, dense, painted white, but tends to change color with age or when cut. The most delicious and common type of edible mushrooms in the Belgorod region.
Caesar mushroom
The diameter of the cap varies between 7-21 centimeters, at first its shape is hemispherical or ovoid, then it becomes convex-prostrate, the skin is colored fiery red or orange, bare, with a ribbed edge. The plates are frequent, free, yellow-orange. The strong leg reaches 6-18 centimeters in length, and does not exceed 3 centimeters in thickness, it is cylindrical-club-shaped, painted in a golden or light yellow hue. The pulp is strong, yellow-orange or white.
Golden scale
The mushroom grows in large groups, usually on or near trees. The span of the cap is from 5 to 20 centimeters, broadly bell-shaped at the initial stage of growth, later flat-round, the shade of the outer part is dirty golden or rusty yellow, red scales are present over the entire surface. The plates are attached to the stem with a tooth, are wide, and have a light yellow color. The height of the leg is 8-10 centimeters, thickness is 1-2 centimeters, the surface color is yellow-brown, the skin is covered with scales.
Champignon
The size of the fruiting body can reach 5-25 centimeters, the massive cap has a dense structure, in young growth it is round, when ripe it takes on a flatter shape, the skin is smooth, rarely covered with scales, the color can be white, brown and brown. The plates are arranged freely, have a white color, and as they ripen they change color to pinkish and then almost black. The leg is smooth, central, hollow inside, there is a ring. The pulp is whitish and tends to turn yellow or red when exposed to air.
Edible mushrooms of Siberia, the Urals, the Russian North, in general, the entire taiga zone of our country. Taiga mushrooms, which we all love to hunt, because going for mushrooms is a quiet hunt that does not require shooting. Every autumn, crowds of people go to the taiga and collect boxes full of various edible mushrooms. Mushrooms are a very nutritious food, although due to some of their characteristics, not all nutrients can be absorbed by our body. Mushrooms contain many essential amino acids, but many of them are not absorbed due to their chitinous shells, which do not dissolve in gastric juice. However, not all mushrooms are like this. And even if sometimes we don’t get as much benefit as we would like, we still can’t resist such an autumn delicacy. So:
White mushrooms of Siberia
Or Volzhanka, as it is popularly called, prefers to grow in birch forests or mixed ones in well-lit areas among grass. It forms mycorrhiza with birch, mainly with aged trees. Sometimes found in wetter places. Good harvest these mushrooms can be collected in the forests of the northern climate zone. Usually grows in groups, but single individuals are also found.
The most favorable period for hunting for tremors begins at the end of July and lasts until the first half of September, although you can find this mushroom in June and October. The appearance of this mushroom looks like this:
- The cap is funnel-shaped, with a well-pressed center; as the mushroom matures, it takes on a flatter shape. The edges are turned down, and the surface is covered with thick, dense fibers arranged in the shape of concentric circles. The edge of the cap is well pubescent. The color is pink-orange, slightly reddish; in the sun the skin fades and becomes pale pink or whitish. The diameter rarely exceeds 10 cm, however, there are specimens with large cap sizes (up to 15 cm);
- the leg is short, up to 6 cm high and up to 2 cm thick, in the shape of a cylinder tapering towards the base or smooth, covered with fluff. It is very dense, but in adult mushrooms a cavity forms inside it. There are sometimes small pits on the outside. Surface color is pinkish;
- the flesh is fragile (in young mushrooms it is denser), cream or white in color; when damaged, it abundantly secretes white milky juice, which has a pungent taste and emits a light resinous aroma. At a break, when in contact with air, its shade does not change;
- the plates are frequent and narrow, descending along the stalk, of a whitish hue. There are also small intermediate plates;
- The spores are white.
Russula
How many are there? The name is the same, but they differ greatly in color. Lots of variety. The cap of all russula is covered with a film, and this mushroom is distinguished by the color of the film. But no matter what color the cap is, the flesh of the russula, like a porcini mushroom, always remains sugar-white. This is the most important difference and sign of a delicate mushroom called russula. Another common name for the mushroom is bruise. It grows everywhere in the Urals and Siberia. Scaly or greenish russula (R. virescens), green russula (R. aeruginea) and their analogues - have a dangerous poisonous double- pale toadstool. The fruiting period of these mushrooms coincides; they grow equally in mixed and deciduous forests, and even look similar in appearance with snow-white legs and plates, as well as grass-green or gray-green caps. Therefore, when collecting green-capped russula, they cannot be “tested on the tongue”, and “falseness” can be determined by other external signs typical of the pale grebe - the presence of a ring and a volva on the stalk.
Gruzd
There is parchment, yellow, black, but this milk mushroom is dry. The cap is funnel-shaped on top, while the cap of the young mushroom is flat. The plates under the cap are frequent, the stem is dense, the same color as the cap; the pulp is brittle. Dry milk mushrooms have long been valued in Russian cuisine for their taste and aroma. One of the most popular edible mushrooms in Siberia, the Urals and the East European Plain. Dry milk mushrooms are common in coniferous and mixed forests. This species is called Russula delica, or podgrudok. In essence, it is a genus of russula. Real milk mushrooms are rare inhabitants of forests, they are much more difficult to find, they have a bitter milky juice. And the so-called dry milk mushrooms grow from July to October in birch groves, pine and coniferous forests, and their quantity can be simply incredible. It is very easy to detect these strong white creatures in the dry, dark soil of coniferous forests. The defenseless white color reveals itself to dark background earth and fallen pine needles. But among the grass, the search becomes more complicated: you need to carefully look at each tubercle. Dry breast has a white smooth surface. In young fruiting bodies it has a slight bluish tint; the blue color on the back of the mushroom is even more noticeable. The diameter of the cap can reach 20 cm, while at first the shape is always convex with a small hole in the center, the edges are turned down. The older the dry milk mushroom (photo below), the more the cap opens, cracks in dry weather, and in rainy summers it is certainly eaten away by slugs and flies. Over time, yellow and brown spots appear over the entire surface. Dry milk mushrooms - lamellar mushrooms, with white dense flesh, without a pronounced taste or smell
Chanterelle
The mushroom is edible; culinary experts undeservedly included it in the third category. The chanterelle got its name because of its yellow color. The fungus is like an egg yolk, and when there are a lot of them, it’s like a living omelette frozen on the grass. Take a closer look at them and see how the delicate yellow folds of the plates fancifully branch out all the way to the ground along the tapering stem. The sinuous and raked edges of the corrugated caps are beautiful. deserve not only the attention of mushroom pickers, but also respect. Chanterelles always grow in large families, sometimes occupying entire meadows. When young, the mushrooms are convex, quite neat, aligned, sometimes arranged in rows. The more “older” ones have a high leg, an even cap, they are fleshy, dense - the joy of a mushroom picker. But the smell of chanterelles is especially pleasant; it is typical for this type of mushroom, and it certainly cannot be confused with any other. Some mushroom pickers, praising mushrooms, describe this smell as a mixture of steamed birch leaves and mint.
With age, only one thing changes in chanterelles: their elastic young body acquires a more rubbery structure, especially in dry weather, and becomes flabby in damp weather. Towards the end of summer, the cap of the mushroom takes the shape of a funnel, the edges of which often become uneven, as if torn.
Sometimes a mushroom picker wanders through the forest for a long time, especially if the weather is dry, looks at fallen trees, stirs up old leaves and suddenly comes out into a clearing strewn with chanterelles; even in dry times you can profit from these mushrooms by picking up quite a lot of them.
The first chanterelles, depending on the area, do not appear at the same time, some a little earlier, others a little later, but already now, at the beginning of July, they are definitely there in the forest. Heaps, stripes, circles are the favorite placement options for fox families. By the way, you can collect chanterelles not only in baskets, but also in buckets, bags, backpacks, this is the only type of non-fragile mushroom, and even the most productive species, in any area, especially if there is enough moisture in the soil, chanterelles make up about a quarter of all mushrooms of mixed forests.
Raincoat
- There is such a mushroom. It, unlike others, has a completely closed fruiting body, within which numerous spores are formed. There are no poisonous raincoats among them. If they are called that, it means they always appear after rain. The young fruiting bodies of puffballs are edible. They are tasty and nutritious when fried, in broths and soups. When dried and cooked, they retain their white color. In terms of protein content, they are superior even to porcini mushrooms.Valuy
Other names: bull, weeping mushroom And . This taiga mushroom is easy to recognize. The hat of young Valuevs is like a small slippery ball, and those of older ones spread out with a flat roof. Some mushroom pickers do not collect valui, because if they do it, the basket will fill up very quickly. But why disdain these edible mushrooms, although they belong to the third category? So, mushroom pickers need to know that the goby is very tasty in pickling, when there is only one there, i.e. without admixtures of other taiga mushrooms. The best time to collect values is when they are born in herds. And there is no need to be afraid of the acrid taste of raw mushroom; it completely disappears when pickled. But it is better to salt the valui in a hot way, i.e. Boil for 10 minutes before salting.
Champignon
Mushroom light- gray. The most popular and widespread mushroom in the world. In nature they grow: in places with moist soil; on soil with a large amount of natural fertilizers; on lands rich in compost. In Russia, they can be found not far from human habitation, in the forest, in the meadow, in a forest clearing. The variety of species is so wide that it sometimes surprises even experienced mushroom pickers. The most common is the common meadow, which can be bought in any store and is successfully grown in a mushroom farm. All types of champignons are somewhat similar, but they also have noticeable differences. Meadow, or ordinary, is a white mushroom with a rounded cap, the edges of which are curved inward and pressed against the stem. Its weight ranges from 10 to 150 g. Meadow champignon is unpretentious and is able to grow near people’s homes, especially in rural areas. The cap changes shape as the mushroom grows. It retains its convexity, but becomes increasingly flatter. The plates underneath are loose, thin and wide. They are pinkish in color and gradually acquire a brown tint. The color of the cap itself is white, with grayish scales in the middle. There are meadow species with white-pink or gray caps, the surface of which is soft and silky to the touch.
The stem of this mushroom is dense, fibrous, and quite wide. Its diameter reaches 1-3 cm. The height of the leg is 3-10 cm. It is smooth, widened at the base. While the mushroom is young, its cap is connected to the stem by a white blanket, but over time this connection disappears, and a thin white ring remains. It may persist or completely disappear with the growth of the fungus.
A distinctive feature is its pulp, or more precisely, its color. Dense, white, when scrapped it changes, becoming pinkish. These mushrooms have a rather strong and pleasant mushroom aroma. Not just edible, but very delicious champignons meadows are used to prepare a wide variety of dishes and are even eaten raw. Distinguish edible champignons from poisonous mushrooms similar to them, you can use the plates. In champignons they are dark in color, while in poisonous mushrooms they are light, sometimes yellowish. According to their own dietary properties inferior in caloric content to many of the mushrooms presented above.
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 in 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 stem.
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) - 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 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. Delicious edible species mushrooms 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 second category. Suitable for all types 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 sweet 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. Used 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 ones, 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...
Not all varieties of mushrooms are edible. Therefore, when going to the forest, you need to know how edible mushrooms differ from inedible ones.
Photos and names of mushrooms
Differences
Sometimes poisoning occurs due to one piece of toadstool or red fly agaric. In order not to confuse edible and inedible mushrooms, it is necessary to study which specimens are common in the area and what they look like. Only organisms that are well known are placed in the basket.
These are the main differences between edibles and inedible mushrooms. Of the poisonous varieties in Russia, the most common are the pale toadstool (green fly agaric), the red fly agaric, thin pig and satanic mushroom. Death cap deadly.
If the above signs are absent, but you are not sure that the specimen found does not contain toxic substances, you should not take it.
Types of Edible Mushrooms
There are different classifications of mushrooms. They are divided into categories depending on the area of growth (forest, steppe), fruiting time (spring, summer, autumn, winter), structure (tubular, lamellar), etc. To recognize whether a mushroom is edible or not, it is not necessary to know about the existence of these categories, a description is sufficient.
The list of edible mushrooms is huge. On the territory of Russia, boletus mushrooms, honey mushrooms, saffron milk caps, boletus mushrooms, boletus boletuses, boletuses, chanterelles, russula, boletus mushrooms and milk mushrooms are most often found.
Boletus
This mushroom is also known as white mushroom. It owes its name to the snow-white color of its flesh. Due to their taste and rich aroma, boletus mushrooms are considered a delicacy.
Boletus has a tubular structure. The size of the cap varies from 10 to 30 cm. In small mushrooms, the shape of the cap resembles a hemisphere. As they grow older, it straightens a little and becomes flat and round. The cap is covered with a matte sandpaper of medium thickness, colored light brown or brown, less often dark orange. The edges of the cap are always slightly lighter than its center. After rain it acquires a slight shine. The fleshy pulp has a rich mushroom aroma and a dense structure.
The height of the leg varies from 10 to 25 cm. It is painted in a light brown color, sometimes there is a slight reddish tint. At the base the leg is slightly wider than at the junction with the cap. It is shaped like a barrel or cylinder. The tubular layer is painted white or olive.
This species is easy to find in both coniferous and deciduous forests. Collection time is summer. Boletus is unpretentious to the climate and grows well even in the north.
Honey mushrooms
This type of mushroom is most often found near stumps and trees. Honey mushrooms grow in numerous groups, which is their characteristic feature. They have a lamellar structure. The diameter of the cap varies between 5-10 cm. It is painted beige, honey or brown. Young specimens have a more saturated color of the cap than older specimens. Its shape also changes with age. From hemispherical it turns into umbrella-shaped. The structure of the skin on the cap at a young age is covered with a small amount of scales, and later becomes smooth.
The height of the thin cylindrical leg varies between 5-13 cm. The color of the flexible leg matches the color of the cap. At the base of the leg it is more saturated than in other areas. Many representatives of the variety have a skirt on the leg. The time for collecting honey mushrooms is autumn.
Saffron milk caps
These edible mushrooms prefer coniferous forests. The structure of the mushroom is lamellar. The diameter of the cap varies from 3 to 9 cm. It is painted in a dull orange color. The color of the cap corresponds to the dense flesh. It is hemispherical in shape in young specimens, and funnel-shaped in old specimens; the smooth edges are slightly curved inward. The smooth skin covering the cap becomes sticky after rain and with high air humidity.
The saffron milk caps rise from the ground at a distance of 3-8 cm. The brittle leg is colored in a color that matches the color of the cap, and becomes hollow inside with age. Sometimes there are spots of a lighter or darker shade on the leg. The first saffron milk caps appear at the beginning of summer. They can be found in coniferous forests.
Butter
Forest boletus has a tubular cap, as if covered with oil, which is their characteristic feature. That's why this name arose. At a young age, the cap has a hemispherical shape, then becomes flat-rounded. The diameter of the cap varies from 7 to 15 cm. The color of the thin skin, more like a film, varies from light beige, reddish, chocolate or ocher shades with spots. It can be sticky or velvety to the touch. It depends on the type of butter and the weather.
The dense, low leg (4-10 cm) has a barrel-shaped or straight shape. It is decorated with a white skirt and has a cream or light yellow color. Oilseeds are harvested already in mid-spring.
Boletus
The boletus is popularly called aspen or redhead. And it owes its name to what grows next to aspen trees. The color of the skin covering the cap and the color of autumn aspen are almost identical.
The hemispherical fleshy cap with a tubular structure has a bright red-orange color. Its diameter varies from 5 to 30 cm. In young specimens, the shape of the cap resembles a thimble. It is difficult to remove the skin from the cap. It can be dry or velvety to the touch. The pulp is milky or cream colored.
The height of the stem varies from 15 to 20 cm, which is why the boletus is clearly visible above the ground. The characteristic shape of the boletus leg is club-shaped. It is painted white. On the surface there is a large number of small scales, colored brown or black. Boletuses are collected in mid-summer and early autumn. They grow both in the south and in the northwest. They feel comfortable in any climatic conditions.
Volnushki
Volnushki attract not only with their unusual color, but also with the pattern of their caps. They prefer to grow near birch trees on sandy soils. The lamellar cap at a young age is hemispherical, at an old age it is funnel-shaped with edges curved inward. Its diameter varies from 4 to 12 cm. The skin covering the cap is colored pinkish or pink-orange, but there are also white specimens. The cap has rings of various shades. They have different widths and uneven edges. The fleshy pulp has a pungent taste. The bottom of the cap is painted light pink. Even the white moth has a pinkish tint to the bottom of its cap.
The thin solid leg becomes hollow with age and has a length of 2 to 6 cm. It is painted light or pale pink. Volnushki are collected in mixed forests or birch groves from late summer to mid-autumn.
Chanterelles
This type of edible mushroom is distinguished by its cap. It is lamellar, funnel-shaped, with wavy and slightly curved edges. The diameter of the cap varies from 6 to 13 cm. The skin covering the cap is yellow-orange. The flesh is fleshy and dense in structure and is cream or light yellow.
The length of the straight leg varies from 4 to 7 cm. It is painted in a color that matches the color of the cap. Rarely does the leg and cap of a chanterelle differ in color. Chanterelles are collected in coniferous forests from late spring to late autumn.
Russula
A special feature of russula is the variety of colors in which the cap is painted. There are red-yellow or reddish, light purple, crimson, white, cream and greenish, which makes russula difficult to recognize. The diameter of the lamellar cap varies from 5 to 17 cm. The hemispherical top becomes funnel-shaped with age. The skin is thick. It is difficult to separate it from the pulp. Often the cap is covered with shallow cracks. These colorful mushrooms have a rich aroma.
The height of the light leg varies from 4 to 11 cm. It has a cylindrical shape. Sometimes at the base it is 3-4 mm thicker than at the junction with the cap. Russula collection time begins in July and ends in September. In nature, they are found in deciduous or mixed forests.
boletus
The boletus grows in birch groves. The diameter of its gray, brown or dark brown cap varies from 5 to 12 cm. Its shape in young mushrooms is spherical, in adults it resembles a hemisphere. Boletus mushrooms belong to the tubular mushrooms and have high taste qualities. The fleshy pulp has a dense structure. Adult mushrooms do not have a rich aroma.
The white leg, on which there is a large number of brown and black scales, tapers slightly towards the top. The first boletus mushrooms appear in May. They are collected until September.
Milk mushrooms
It is easy to recognize a milk mushroom by its size. The diameter of the yellow, light gray or brown cap is sometimes 25-30 cm. There are small scales on its surface. The flat-round shape turns into a funnel-shaped shape with age. The edges are slightly curved inward.
The height of the stem, the color of which matches the color of the cap, varies from 5 to 14 cm. It is hollow, but strong. There are notches on the leg. It feels sticky to the touch. It is better to look for milk mushrooms in spruce forests or near aspen trees. myceliums form mushrooms from early spring until late autumn. They decided to choose mixed forests as a habitat.
This list of common edible mushrooms can be expanded the following types: kolchak, smoke smoker (grandfather’s tobacco), bear ears, raincoat or rain mushroom, bordered galerina, blueberries, ringed cap (they are sometimes called Turks). But they are much less common in Russia, which is why their description is not presented.
Rules for collecting mushrooms
Observing simple rules, you will be able to avoid poisoning. Unknown mushrooms should not be taken, even if they have a pleasant smell and have a velvety skin. It is advisable for novice mushroom pickers to have a handout with them that contains descriptions and photographs of non-hazardous varieties. This may be a table in which dangerous varieties are presented. It would also be a good idea to look at an atlas of mushroom places or services whose task is to determine the type of mushroom from a photo.
At first, it is better to go into the forest with people who understand mushrooms. They will help you find mushroom glades and identify varieties, help you understand them and teach you how to distinguish edible specimens from harmful ones. It is better to check each mushroom by breaking it and looking for a change in color.
To protect themselves from poisoning, people grow some categories of mushrooms at home. Mushrooms and oyster mushrooms are the most popular cultivated varieties. Oyster mushrooms, whose cap is covered with a gray skin, are easier to grow.
If after eating a mushroom dish there are signs characteristic of food poisoning, you should immediately seek medical help.
Mushroom - ram (or curly griffola, Grifola frondosa): rare, tasty, large
Ram mushroom - rare, red-listed and delicious www.grib.tv
The “ram” mushroom is a delicacy of our forests!
Conclusion
To avoid becoming a victim of poisoning, you should go to the forest after familiarizing yourself with the name and description of edible mushrooms that are most often found in the region. Take only those specimens that have all the signs of edible mushrooms (pleasant mushroom aroma, muted color, dim color at the break).
There are little-known varieties that grow on trees (poplar, hazel, oak). Among them there are a large number of poisonous ones, so you should not put such a find in the basket. They are not classified as delicacies due to their mediocre taste. The only exception is chicken mushroom, which resembles poultry meat in taste and smell.
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:
Grow up Forest mushrooms from a mycelium resembling a grayish light mold that appears on rotting wood. 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 harvesting, 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. 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 the championship, 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 substances from the human body toxic substances. 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, you should go for them in a birch grove after a good rain, you need to look right at the roots of birch trees, they are 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 the stem too orange color, 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, glass-like diametric circles - one of characteristic features 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; the white juice, as it weathers, 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 is somewhat lower; experienced mushroom pickers do not ignore 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 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, 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 spherical caps, which in adult mushrooms becomes convex with drooping edges, yellowish plates with brownish spots, the pulp of 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 to pick mushrooms, modern inexperienced mushroom pickers can take advantage of mobile phones, in order to capture in them photos of edible mushrooms that are most often found in a given area, in order to be able to check the mushrooms they found with the photos available on the phone, as a good hint.
Expanded list of edible mushrooms with photos
This slideshow contains all the mushrooms, including those not mentioned in the article:
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