Many people associate autumn primarily with mushrooms, although hunting for them begins in the spring. In total, there are more than 250 thousand of their species on Earth. All of them are divided into edible and poisonous. The former are rich in protein and minerals, the latter are dangerous for humans. Experienced mushroom pickers can easily distinguish one mushroom from another, but beginners should not rush and pick anything. You need to know that most edible mushrooms have “false doubles”, which are often unsuitable for consumption. Our photo fact today features the most popular mushrooms in the middle zone forests.
10th place. Common chanterelle.
The common chanterelle is an edible mushroom of the 3rd category. It has a light yellow or orange-yellow cap (up to 12 cm) with wavy edges and a stem (up to 10 cm). Grows in coniferous and mixed forests. (tonx)
9th place. Autumn honey fungus.
Autumn honey fungus is an edible mushroom of the 3rd category. It has a brown cap (up to 10 cm) of a convex shape, and a white thin stem (up to 10 cm). It grows in large families on tree trunks or stumps. (Tatiana Bulyonkova)
8th place. Aspen milk mushroom.
Aspen milk mushroom is an edible mushroom of the 2nd category. It has a white sticky cap (up to 30 cm) of a flat-convex shape, a white or pinkish leg (up to 8 cm). Grows in mixed forests. (Tatiana Bulyonkova)
7th place. Pink wave.
Pink volnushka is an edible mushroom of the 2nd category. It has a pale pink cap (up to 12 cm) with a small depression in the center and edges turned down, and a stem (up to 6 cm). Grows in mixed forests. (Aivar Ruukel)
6th place. Oil can.
Butterfly is an edible mushroom of the 2nd category. It has a brown oily cap of a convex or flat shape and a stem (up to 11 cm). It grows both in forests and in plantings. (Björn S...)
5th place. Boletus.
Boletus is an edible mushroom of the 2nd category. It has a reddish-brown cap (up to 25 cm) and a thick stalk with dark scales. Grows in deciduous and mixed forests. (Tatiana Bulyonkova)
4th place. Boletus.
Boletus is an edible mushroom of the 2nd category. It has a dull brown, cushion-shaped cap and a white thin stalk (up to 17 cm) with brownish scales. Grows in deciduous forests near birch trees. (carlfbagge)
3rd place. The breast is real.
The real milk mushroom is an edible mushroom of the 1st category. It has a white mucous cap (up to 20 cm) funnel-shaped with pubescent edges rolled inward and a white or yellowish leg (up to 7 cm). Grows in deciduous and mixed forests. (Tatiana Bulyonkova)
2nd place. The ginger is real.
Real camelina is an edible mushroom of the 1st category. It has an orange or light red funnel-shaped cap with straightening edges and a stem of the same color (up to 7 cm). Grows in coniferous forests. (Anna Valls Calm)
1 place. Porcini.
The porcini mushroom is the king of mushrooms. Valued for its excellent taste and aroma. The shape of the mushroom resembles a barrel. It has a brown cap and a white or light brown leg (up to 25 cm). Grows in coniferous, deciduous and mixed forests. (Matthew Kirkland)
Mushrooms grow all over the earth. All of them are divided into edible and poisonous. The former are rich in protein and minerals, the latter are dangerous for humans. Experienced mushroom pickers can easily distinguish one mushroom from another, but beginners should not rush and cut off just anything. You need to know that most edibles have “false doubles”, which are often unsuitable for consumption. From this variety, we have selected ten of the most delicious and most famous mushrooms.
Get it! Before you go into the forest for a “silent hunt”, you need to find out the varieties, name, description and look at photos of edible mushrooms.
TOP 10 edible mushrooms description and photo
Our top ten edible mushrooms rightfully include:
Let's start from the end of our list, without forgetting the photos of course! Go.
Tenth place. Truffles
Truffle (lat. Tuber) is the most expensive mushroom in the world, a rare and tasty delicacy with unique taste and a strong specific aroma. The mushroom received its name due to the similarity of its fruiting body to potato tubers or cones (the Latin phrase terrae tuber corresponds to the concept of earthen cones). The truffle mushroom belongs to the department Ascomycetes, subdivision Pezizomycotina, class Pezizomyceae, order Pezizoceae, family Truffleaceae, genus truffle. In most cases, the truffle mushroom is slightly larger in size than a nut, but some specimens can be larger than a large potato tuber and weigh more than 1 kilogram. The truffle itself is similar to a potato.
Photo of truffle
The outer layer (peridium) covering the mushroom can have a smooth surface or is cut with numerous cracks, and is also covered with characteristic multifaceted warts. The cross section of the mushroom has a clearly defined marble texture. It is formed by alternating light “internal veins” and “external veins” of a darker shade, on which spore bags of various shapes are located. The color of the truffle pulp depends on the species: it can be white, black, chocolate, gray. Truffles are also found in Russia - on the Black Sea coast of the Caucasus. The tuberous, fleshy fruiting bodies of truffles are found underground and are searched for with the help of specially trained dogs or pigs.
Ninth place. Aspen milk mushroom
Aspen milkweed (lat. Lactarius controversus) is a mushroom of the genus Milky (lat. Lactarius) of the Russulaceae family (lat. Russulaceae).
The cap is 6-30 cm in size, very fleshy and dense, flat-convex and slightly depressed in the center, in young mushrooms with slightly fluffy edges curved down. The edges then straighten out and often become wavy. The skin is white or mottled with pink spots, covered with fine fluff and quite sticky in wet weather.
The pulp is whitish, dense and brittle, with a slight fruity odor and a rather pungent taste. It produces abundant white milky juice that does not change in the air and is bitter.
The leg is 3-8 cm in height, strong, low, very dense and sometimes eccentric, often narrowed at the base, white or pinkish.
The plates are frequent, not wide, sometimes bifurcated and descending along the stalk, cream or light pink
Spore powder is pinkish, Spores are 7 × 5 µm, almost round, folded, veined, amyloid.
Photo of fish - aspen milk mushroom
The color of the cap is white or with pink and lilac zones, often concentric. The plates are whitish at first, then they turn pink and finally become light orange.
Ecology and distribution
Aspen milkweed forms mycorrhiza with willow, aspen and poplar. It grows in damp aspen and poplar forests, is quite rare, and usually bears fruit in small groups. The aspen milkweed is common in the warmer parts of the temperate climate zone; in Russia it is found mainly in the Lower Volga region. Season July-October. A conditionally edible mushroom, it is used mainly in salted form, less often fried or boiled in main courses.
Eighth place. Champignon
Champignons are mushrooms that belong to the class Agaricomycetes, order Agariaceae, family Champignonaceae, genus champignon (lat. Agaricus). Champignon - description and characteristics: Champignon caps have a massive appearance. The small mushroom has a rounded cap, but as it grows it straightens and becomes flatter, reaching a diameter of 10 cm. Depending on the species, the color of the cap can be either white or brown, sometimes even brown. Its surface can be not only smooth, but also with hard scales. The spore plates change color over time from white to almost black. The leg of champignons is white, up to 10 cm high and up to 4 cm thick. It is often dense, but rarely hollow or loose. (reklama) Young mushrooms have a white film at the bottom of the cap, and when the mushroom grows, this dense film breaks and moves to the stem, forming a “ring”.
Photo of champignon mushroom
The flesh of the mushroom is often white, but when exposed to air it often changes color, acquiring a red or yellow tint. The calorie content of boiled champignon is 37 kcal per 100 grams of boiled mushroom, and canned champignon is 12 kcal per 100 grams of product.
Champignon has the following beneficial and medicinal properties:
- Increased appetite;
- Improved digestion;
- Improving metabolic processes;
- Removing cholesterol from the body;
- Prevention of thrombosis and heart attack;
- Prevention of atherosclerotic changes;
- Antioxidant effect;
- Slowing down the aging process;
- Positive effect on blood vessels and heart;
- Bactericidal and antiviral effect;
- Reducing inflammation;
- Bronchodilator and expectorant effects;
- Improving brain function and memory;
- Removing radionuclides and toxins from the body.
Seventh place. Honey mushrooms
The honey fungus has a flexible, thin, sometimes quite long leg (can reach 12-15 cm), the color of which varies from light honey to dark brown depending on the age and location of the honey mushroom. The leg of many mushrooms (not all) is “dressed up” in a ring-skirt, and it is crowned with an elegant lamellar cap, usually rounded downwards. In a young mushroom it is hemispherical in shape, covered with small scales, but as it “matures” it takes on an umbrella shape and becomes smooth. The shade of the honey mushroom cap varies - from cream or yellowish to reddish tones. Most often, honey mushrooms grow in large groups on old stumps, not far from weakened trees in wooded areas. Honey mushrooms can be found everywhere - both in the Northern Hemisphere and in the subtropics. This mushroom only dislikes harsh areas of permafrost.
Photo - honey mushrooms
Benefits of honey mushrooms - Due to the high content of magnesium, iron, zinc and copper in mushrooms, honey mushrooms have a positive effect on hematopoietic processes, so they are recommended to be taken for anemia. Just 100 g of these mushrooms is enough, and you can fill your body with the daily norm of microelements necessary to maintain hemoglobin.
Numerous types of honey mushrooms differ significantly in their vitamin composition. While some types of these mushrooms are rich in retinol, which is useful for strengthening hair, promoting youthful skin and healthy eyes, others are endowed with large amounts of vitamin E and C, which have a beneficial effect on the immune and hormonal systems.
Honey mushrooms are also considered natural antiseptics, as they boast anti-cancer and antimicrobial properties. Their strength can be compared to antibiotics or garlic, so it is useful to take them if you have E. coli or Staphylococcus aureus in your body.
Sixth place. Chanterelles
Chanterelles are wild mushrooms that resemble an inverted umbrella. Their caps are orange or yellow in color, and their legs are dense and light-colored. Chanterelles have a sour smell and are almost never wormy. They can be found in forest belts with a temperate climate among grass, under pine needles or moss. They form entire groups and often appear after rains and thunderstorms. Chanterelles have found their use in cooking and medicine; they are used as a cure for many known pathologies. Chanterelles are easy to find in the forest and almost impossible to confuse with other mushrooms.
Photos of chanterelles
However, it is important to be able to distinguish them from their doubles, assemble and prepare them correctly, and also remember the contraindications and possible health hazards of this product. If we talk about the benefits of these mushrooms. Chanterelles prevent the development of cardiovascular diseases and improve immunity. 200 g of this product replenishes the daily need for ascorbic acid, sulfur, magnesium and iron in women.
To distinguish a chanterelle from its counterpart, you need to remember the following features of the edible mushroom:
- If you press on a chanterelle, its flesh will change its color; in a false mushroom, it will remain the same color.
- Edible mushrooms have a thicker stem, while the false chanterelle has a thinner stem.
- The edible chanterelle has ragged edges, while the false chanterelle has a rounded shape.
- The inedible mushroom has an unpleasant odor and bad taste. It is usually smaller in size.
- Edible mushrooms always grow in groups.
Fifth place. Butter
Butterflies are small and medium-sized mushrooms, some varieties are similar to moss mushrooms. The cap of young mushrooms has a hemispherical, sometimes conical shape. As it grows, it straightens and, as a rule, takes on a shape similar to a pillow. The largest diameter of the cap is 15 cm. A feature of butter mushrooms that distinguishes them from other mushrooms is the thin film-like skin covering the cap: sticky and shiny. It can be slimy, constantly or only during wet weather, and in some species it is slightly velvety, subsequently cracking into small scales. The skin is usually easy to separate from the pulp. Its color varies from yellow, ocher tones to brown-chocolate and brown, sometimes with spots and color transitions. The color of the cap depends not only on the type of oiler, but also on the light and the type of forest in which it grows.
The leg of the butterfish is cylindrical in shape. Its average dimensions are: diameter from 1 to 3.5 cm and height from 4 to 10 cm. The color is whitish with a dark bottom or matches the color of the cap. It happens that a whitish liquid is released from the pores and solidifies in droplets on the stem, while its surface becomes granular.
Photos of oil
Butter(lat. Suillus) - mushrooms that belong to the department Basidiomycetes, the class Agaricomycetes, the order Boletaceae, the oilcan family, the genus of oilers. Butter mushrooms get their name from the shiny, sticky skin that covers the cap, making it appear as if the top of the mushroom is smeared with oil. In different countries, the name of this mushroom is associated precisely with the “buttery” appearance of its cap: in Belarus - Maslyuk, in Ukraine - Maslyuk, in the Czech Republic - Maslyak, in Germany - Buterpilz (butter mushroom), in England - “slippery Jack”
Fourth place. boletus
Boletus is an edible mushroom of the 2nd category. It has a dull brown, cushion-shaped cap and a white thin stalk (up to 17 cm) with brownish scales. Grows in deciduous forests near birch trees. (carlfbagge) Boletus is an excellent mushroom. You can fry, boil, dry and store for the winter. The boletus mushroom has a calm taste and aroma, it is very easy to recognize in the forest, and is easy to collect and cook. A few simple recommendations from Culinary Eden will help you prepare a delicious lunch or dinner on the occasion of finding boletus mushrooms.
Photo of birch grass
The boletus mushroom grows in deciduous forests, mainly in birch forests. Mushrooms are found in parks and young growths of birch trees near forests; they love the edges of clearings, overgrown old paths in light mixed forests and along the edges of ravines. The boletus appears at the end of May at the same time as boletus and white boletus, or a little earlier. The boletus loves warmth and grows where the sun warms up the soil with mycelium well.
The boletus has four varieties:
- common boletus
- black boletus
- tundra boletus
- marsh, white boletus
- pinkish, oxidizing boletus
- gray boletus, hornbeam
- tough boletus
- checkerboard, or blackening boletus
- ash-gray boletus
- colorful boletus
About 9 species are found on the territory of Russia, among which the most common are the common boletus and the hornbeam. People also have other nicknames: obabok, birch tree, grandma, etc.
Third place. Boletus
The real milk mushroom is an edible mushroom of the 1st category. It has a white mucous cap (up to 20 cm) funnel-shaped with pubescent edges rolled inward and a white or yellowish leg (up to 7 cm). Grows in deciduous and mixed forests. Boletus, also known as aspen or redhead, is the combined name for various species of mushrooms of the genus Leccinum (lat. Leccinum) or Obabok. The mushroom got its name due to the close connection of its mycelium with aspen, because it is in aspen forests that mushrooms are most often found. And also because of the obvious similarity of the color of the caps with the autumn color of aspen foliage.
What does a boletus look like?
All types of boletuses are characterized by a brightly colored cap, a stocky leg and a dense structure of the fruiting body. The diameter of the cap, depending on the species, can range from 5 to 20 (sometimes 30) cm. At a young age, almost all types of redheads are distinguished by a hemispherical shape of the cap, which tightly compresses the top of the stem. The cap of a young red mushroom looks like a thimble placed on a finger.
As the boletus grows, the cap acquires a convex, cushion-shaped shape; in completely overgrown mushrooms, it becomes noticeably flattened. The skin covering the cap is usually dry, sometimes velvety or felty; in some species it hangs from the edge of the cap and in most mushrooms is not removed. The tall (up to 22 cm) leg of the boletus has a distinctive, club-shaped shape with a pronounced thickening at the very bottom. The surface of the leg is covered with small scales, often brown or black. Boletus leg with scales. The porous layer under the cap, characteristic of all members of the boletaceae family, has a thickness of 1 to 3 cm and can be pure white, grayish, yellow or brown.
Second place. The saffron milk cap is real
Real camelina is an edible mushroom of the 1st category. It has an orange or light red funnel-shaped cap with straightening edges and a stem of the same color (up to 7 cm). Grows in coniferous forests. The true saffron milk cap belongs to the Russula family, the genus Milky. The Latin name of the mushroom is Lactarius deliciosus. Description of real camelina - The diameter of the cap ranges from 5 to 15 centimeters. The shape of the cap is flat-convex, but over time it becomes wide funnel-shaped. White stripes run around the circumference of the cap. The edges are slightly curled, later becoming straight. The color of the cap is orange-red.
The length of the camelina leg reaches 3-7 centimeters, and the diameter varies from 1.5 to 2.5 centimeters. The leg is brittle, its shape is cylindrical, and it is hollow inside. The hat and leg are the same color. If you touch the leg, it turns green. The pulp is orange, brittle, and turns green when broken. The milky juice is plentiful, not hot, orange-red, and turns green in the air. The smell of the pulp is pleasant - fruity. The plates are adherent, slightly descending, their width is 0.5-0.9 centimeters.
The color of the leg is orange-yellow; when touched it turns green. The plates are notched, often fragile. The spores are warty, oval, and may be light yellow or colorless. The spore powder is yellowish.
Places where real saffron milk caps grow - Real saffron milk caps are widespread in the European part of the country, in Siberia, the Urals and the Far East.
Rizhik photo
Harvest time is June-October. They are collected before the first frost. Real saffron milk caps grow in coniferous and deciduous forests. They can be found mainly in young forests, forest edges and clearings. They hide among the grass, so collecting them is not easy, since you have to look for them; even bright colors among dense vegetation do not help very well. You can stand nearby and not notice them; to find the saffron milk cap, you need to part the grass. But the plus is that if you find one mushroom, you can pick a basket, since they never grow alone, but in whole families. Edibility of saffron milk caps - Real saffron milk caps are great for pickling and pickling, but they are not suitable for drying. The taste of real camelina is piquant, pleasant, and the aroma is fruity.
In terms of taste, this edible mushroom belongs to the 1st taste category, that is, it is very tasty. The chemical composition of this mushroom includes fats, proteins, carbohydrates, in addition, there is a biological substance fungin, which stimulates gastric secretion. In addition, saffron milk caps are low in calories.
First place White mushroom
The porcini mushroom is the king of mushrooms. Valued for its excellent taste and aroma. The shape of the mushroom resembles a barrel. It has a brown cap and a white or light brown leg (up to 25 cm). Grows in coniferous, deciduous and mixed forests. Porcini mushroom (lat. Boletus edulis) is a type of mushroom that belongs to the department Basidiomycetes, class Agaricomycetes, order Boletaceae, family Boletaceae, genus Boletaceae. This is the most colorful representative of the mushroom kingdom. The abbreviated name for the mushroom is simply “white”, some call it boletus. Even inexperienced mushroom pickers easily recognize the “forest celebrity” and fill their baskets with it. This is the most valuable of all currently known mushrooms. There are a lot of names for this plant: boletus, ladybug, capercaillie, pan, bear and others. The main name of the mushroom is due to the fact that it does not change its white color during processing.
Photo - porcini mushroom in the forest
Growing White mushroom throughout the forested area of Europe. It can be found in the Caucasus, in the polar regions, and in the taiga. Distributed on all continents except Australia. It lives under different trees, but prefers birch, pine, oak and spruce. Many mushroom pickers consider the most delicious porcini mushrooms collected in a mixed spruce-birch forest. Can grow on any soil except peaty soil. It grows best in forests with a lot of lichens and mosses, but sand and loam are also suitable for it. They grow up in small families.
The best weather conditions for a large harvest of porcini mushrooms are considered to be short-term precipitation combined with warm, foggy nights. The white mushroom is collected from June to October. You need to look for it in coniferous, sometimes deciduous, and most often mixed forests. It is extremely important to remember that this fungus has an insidious counterpart - the gall fungus. It is very similar to its edible counterpart, but has a very bitter taste, which intensifies during heat treatment and irrevocably spoils the taste of the entire dish. In order not to make mistakes when picking mushrooms, you need to remember the following details: the cap of the porcini mushroom below is yellow or greenish in color; in the case of the gall mushroom, it has a dirty tint.
A trip to the forest is almost always accompanied by picking wild berries or mushrooms. And if we have already studied, let’s now move on to mushrooms.
Mushrooms are a very nutritious and healthy food. Almost every culture uses them for cooking. Most edible mushrooms grow in the middle zone - in Russia and Canada.
This biological species is of particular value due to its composition: Their high protein content allows them to replace meat. Unfortunately, the high chitin content guarantees a more complex and lengthy process of digesting mushrooms.
What types of mushrooms are there: types, description, photo
People are accustomed to calling the stem and cap, which are suitable for food, a mushroom. However, this is only a small part of a huge mycelium, which can be located both in the ground and, for example, in a stump. There are several common edible mushrooms.
List of inedible mushrooms
For all its diversity, the world of mushrooms is only half useful for humans. Other species are dangerous. Unfortunately, the types of mushrooms that can cause enormous harm to humans are not much different from their healthy and tasty counterparts.
The only way to guarantee your safety is to collect and eat only familiar mushrooms.
- They are classified as dangerous.
- The pig is thin. Can harm the kidneys and change the composition of the blood.
- Gall mushroom. Similar to white, differs in black mesh on the base.
- Death cap. It is considered the most dangerous of all mushrooms. Most often they are confused with champignons. It differs from the latter in the absence of a skirt and white plates. Edible mushrooms have colored plates.
- Fly agarics. The most famous of the dangerous mushrooms. There are many subspecies, the classic one has a red speckled cap, and there may also be yellow and white caps. There are also edible subspecies, however, experts urge not to eat any of the fly agarics.
- Row. It has several varieties that are equally dangerous to humans.
- False scent. It looks like its edible counterpart, except for the skirt on its legs. Dangerous mushrooms do not have it.
- Talker. It has a hollow stem and a small cap. Does not have a strong odor.
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Fiber fiber. Grows in various forests and gardens, loves beech and linden. In case of poisoning, symptoms will appear within a few hours.
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Mushrooms grow on substrates that are dominated by soil, forest litter, water, and decomposing living organisms. Pictures can only give a basic idea of the appearance of mushrooms, so you should collect only well-known species to insure yourself against accidentally eating false varieties.
Types by food type
The consumption of various organic components by mushrooms allows them to be divided into the following main categories or types:
Edible species
Today there is a description of a large number of mushrooms that are used for food purposes. Their fruiting bodies have high nutritional value and a pleasant aroma. Almost all mushrooms have popular names, and the most delicious and expensive ones belong to the first category. Fresh mushrooms are used for preparing hot dishes, cold appetizers, as well as home canning for the winter.
| Name | Latin name | Pulp | Growth | Category |
| Porcini | Boletus edulis | Strong, juicy, meaty, with a pleasant taste and smell | Most often in forests with moss or lichen cover | First |
| The saffron milk cap is real | Lactarius deliciosus | Dense, yellow-orange in color, with greening on the cut | In a pine forest and spruce forest | |
| Real milk mushroom | Lactarius resimus | Dense and strong, white in color, with a fruity aroma | In deciduous and mixed forest zones | |
| boletus | Leccinum | Various densities, with a characteristic mushroom aroma and taste | Species form mycorrhiza with birch trees | Second |
| Boletus | Leccinum | Various densities, often fibrous, with a characteristic mushroom aroma and taste | Species form mycorrhizae with aspens | |
| Dubovik | Boletus luridus | Yellowish in color, blue when cut | On calcareous soils in deciduous and mixed forests | |
| Oiler | Suillus | White or yellowish, may turn blue or red when cut | On forest soils in spruce forests and under pine trees | |
| Volnushka pink | Lactarius torminosus | White in color, very strong, quite dense, with a relatively pungent taste | Birch groves and mixed forest areas | |
| Belyanka | Lactarius pubescens | Dense type, white, brittle, with a slight aroma | The edge of a birch grove and a rare young coniferous-birch planting | |
| Aspen milk mushroom | Lactarius controversus | Dense type, white, brittle, with a light fruity aroma | Under the willows, aspens and poplars | |
| Champignon | Agaricus | White, may turn red or yellow when exposed to air, with a distinct mushroom aroma | Manured soil, forest and meadow humus rich in organic matter | |
| Green moss | Xerocomus subtomentosus | White in color, practically does not turn blue when cut | Third | |
| Valuy | Russula foetens | Quite fragile, white in color, gradually darkening when cut | In coniferous and deciduous forests | |
| Russula | Russula | Dense type, brittle or spongy, may discolor | On forest soils, along roads | |
| Lactarius necator | Quite dense, brittle, white, turns gray when cut | Mixed forest zones, birch forests | ||
| Autumn honey fungus | Armillaria mellea | Dense, whitish, thin, with a pleasant aroma and taste | Dead and decaying wood, hardwood and spruce stumps | |
| Common chanterelle | Cantharēllus cibārius | Dense-fleshy type, yellow in color, reddens when pressed | Ubiquitous in temperate forest zones | |
| Morel | Morchella | Porous, with good taste and pleasant smell | Early mushrooms inhabiting forest areas, parks, gardens | |
| Motley flywheel | Xerocomellus chrysenteron | Whitish or yellowish in color, intensely blue when cut | Well-loosened acidic soils of forest zones | Fourth |
| Honey fungus | Marasmius oreades | Thin, whitish or pale yellow in color, with a sweetish taste | Meadows, pastures, pastures, vegetable gardens and orchards, fields, roadsides, edges, ravines and ditches | |
| Oyster mushroom | Pleurotus | White or with a slight yellow tint, pleasant taste and smell | Wood in deciduous and mixed forests | |
| Ryadovka | Tricholoma | Dense type, white or slightly yellowish, does not change color when cut | Dry, less often mixed forest zones |
Photo gallery
Inedible species
Unedible varieties of mushrooms can be characterized by:
- unpleasant odor;
- unpleasant taste;
- fruit bodies that are too small;
- specificity of places of growth;
- very hard pulp.
There are other evidences, including exotic external features: the presence of spines or scales, excessively soft fruiting bodies.
As a rule, unedible mushrooms have quite characteristic names that reflect their inedibility. Some of their species may be extremely rare, but, nevertheless, it is important to know what inedible mushrooms there are. The list of mushrooms growing in our country that are unsuitable for consumption is not too long.
| Name | Latin name | Description | Sign of inedibility |
| Row sulfur-yellow | Tricholoma sulphureum | Hemispherical or convex cap of yellowish color on an uneven stalk with brownish scales | The presence of a pronounced unpleasant odor of fruiting bodies and pulp |
| Hebeloma adhesive | Hebeloma crustuliniforme | Hemispherical or round-conical, sticky, light yellow cap with rolled edges on a cylindrical stalk with a powdery coating | |
| Milky brownish | Lactarius fuliginosus | Thin and fragile, dry, funnel-shaped cap of chocolate-brown color on a cylindrical, almost white stem | The presence of a very characteristic, unpleasant taste of the pulp |
| Tylopilus felleus | Hemispherical or rounded cushion-shaped cap of brownish or dark brown color on a cylindrical or club-shaped stalk | ||
| Hygrocybe variegated | Hygrocybe psittacina | Bell-shaped or prostrate green shiny cap with ribbed edges on a cylindrical, hollow and thin stalk | Very small fruiting bodies |
| Multi-colored tinder fungus | Trametes versicolor | Rigid, rather thin, semicircular caps with areas of different colors and shades on the surface | Excessively hard, woody pulp of fruiting bodies |
| Heterobasidione perennial | Heterobasidion annosum | Prostrate or prostrate-bent fruiting bodies covered with a thin brownish-colored crust | |
| Milky spiny | Lactarius spinosulus | The flat-convex or prostrate cap with curved edges has reddish spiky scales and is located on an irregularly curved and hollow stalk. | Too unsightly appearance of fruiting bodies |
Poisonous species
Absolutely all poisonous varieties of mushrooms contain poisonous, toxic substances that can:
- cause severe food poisoning;
- provoke disturbances in the activity of the nervous system;
- cause death.
Currently, just over a hundred poisonous species are known, and it is very important to know them so that mushroom dishes do not cause death or severe poisoning. A relatively small number of poisonous species grow in our country.
| Name | Latin name | Description | Poisonous components |
| Ordinary stitch | Gyromitra esculenta | The brain-shaped cap, brownish in color, is located on a hollow and low stalk | Presence of gyromitrin toxin |
| Splendid cobweb | Cortinarius splendens | Hemispherical or convex brown colored cap located on a bulbous stalk thickened at the base | Presence of orellanine toxin |
| Reddish cobweb | Cortinarius rubellus | Bell-shaped or flat-convex reddish-brown cap on a fibrous reddish stalk | |
| Plush web spider | Cortinarius orellanus | The cap is flat-convex in shape with an elevation in the central part, orange-brown in color, on a fibrous stem | |
| Govorushka grooved | Clitocybe rivulosa | A whitish-gray cap, covered with a thin powdery coating, on a cylindrical whitish stalk | Muscarine toxin present |
| Spring fly agaric | Amanita verna | Light cream color, smooth, flat-shaped cap located on a smooth white stem | High amatoxin content |
| Death cap | Amanita phalloides | A greenish or grayish cap with smooth edges and a fibrous surface, on a cylindrical stem with a moire pattern | Very large amounts of amatoxins and phallotoxins |
Medicinal mushrooms
The use of medicinal mushrooms has been known to mankind since ancient times. Single-celled yeast fungi are used almost all over the world.
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