What mushrooms exist in nature. List with pictures of edible autumn mushrooms in Russia. Plate and tubular: names

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

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

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

Characteristics of edible mushrooms

General criteria for edible mushrooms include:

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

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

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

Common Misconceptions

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

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

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

Expanded list of edible mushrooms and their descriptions

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

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

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

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

Ryzhik

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

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

boletus

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

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

Boletus

A beloved nutritious mushroom that grows in temperate zones.

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

Butter

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

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

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

Chanterelles

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

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

Mosswort

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

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

Suitable for all types of preparation and processing.

Russula

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

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

Honey mushrooms

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

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

Raincoat

This species prefers coniferous and deciduous forests.

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

Ryadovka

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

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

Dubovik

A tubular edible mushroom that grows in sparse forests.

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

Oyster mushrooms

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

Champignon

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

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

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

Conditionally edible mushrooms

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

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

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

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

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

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

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

Divided:

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

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

When and where do mushrooms grow?

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

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

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

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

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

Composition of mushrooms, benefits

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

The nutritional value:

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

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

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

How to determine if a mushroom is edible or not

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

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

Some general tips:

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

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

What do edible mushrooms look like?

White mushroom (boletus)

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

Boletus (redhead)

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

Boletus (boletus)

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

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

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

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

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

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

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

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

Raincoat (hare potato, powder coat)

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

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

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

Cobweb (swampweed)

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

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

Talkers

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

Rows

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

lines

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

Morel

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

Oyster mushrooms

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

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

Video - edible mushrooms with description

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Mushrooms germinate throughout the Russian Federation from the beginning of spring until the first frost. And in some regions where the temperature does not fall below 0 degrees, winter mushrooms delight mushroom pickers even in the cold months. December, January and February, although not the most popular mushroom months, are still relevant among professionals who know all the breeds not only by description and pictures, but also visually. But what should beginners do who don’t know most of the popular mushrooms, but want to make quiet hunting their hobby? As an option, find out the names of mushrooms with pictures, finding out which mushrooms are edible and which are inedible based on the description with the photo.

Today’s article contains the most popular types of mushrooms with detailed descriptions and distinctive features that tell how to distinguish false and poisonous species from conditionally edible and edible mushrooms. Useful information, presented briefly, can become not only useful in studying, but also a lifesaver and an extra reminder during a quiet hunt.

Classification of mushrooms

The mushroom world is divided not only into edible, inedible, conditionally edible and poisonous species, but also into classifications. The criteria divide mushrooms according to the structure of the cap into three types:

1) spongy or tubular - on the reverse side they resemble small tubes or a washing sponge;
2) lamellar - based on the name, they demonstrate the presence of plates;
3) marsupials - are wrinkled caps and are most often a breed of morels.

Mushroom season and germination sites

You can find mushrooms even close to the roadway. True, you should not collect the gifts of nature near contaminated areas. Mushrooms are like a sponge that absorbs toxins and poisons. Therefore, in order not to harm your health, doctors always urge collection only in places remote from the city. The absence of factories, roads and waste accumulations will protect the health of the mushroom picker and his loved ones from poisoning, intoxication and death.

It is better to start the hunting season in forest areas, fields and clearings. Untouched nature will allow you to collect the maximum usefulness from edible mushrooms sprouting on a coniferous or deciduous bed. After all, clean air, the absence of garbage, a favorable climate and fertile soil allow mushrooms to grow in large quantities.

The very first harvest appears in the spring. From mid-April, mushroom pickers go hunting for morels and strings. In the month of May, puffballs (aspen and birch boletuses), May row, champignons, puffballs and russula appear.

In summer, there are many times more mushrooms. Honey mushrooms and saffron milk mushrooms begin to appear in the coniferous forests, and honey mushrooms, as well as russula and semi-white mushrooms, begin to appear in the open spaces of fields and deciduous forests. Next to the edible gifts of the forest are fly agarics and toadstools.

From the end of summer you can find Assumption honey mushrooms, boletus, porcini and Polish mushrooms, volushki and milk mushrooms.

In autumn, noble species predominate: chanterelles, honey mushrooms, boletuses, saffron milk caps and milk mushrooms.

In winter, when the temperature ranges from 0 to 10 degrees Celsius, winter mushrooms can be found in forest areas.

Useful properties of mushrooms

Regardless of the type of mushroom, we can generalize that all edible and conditionally edible varieties consist of 85-90% water. The rest is proteins, fats, carbohydrates, fiber and minerals. Almost all mushrooms are low-calorie. Only three varieties of mushrooms can be considered an exception to the rule, and then only in dried form. We are talking about boletus, aspen and porcini mushrooms.

1) Mushrooms are ideal for the diet for gastrointestinal diseases, diabetes and kidney diseases.

2) Fresh mushrooms are low-calorie and suitable for dietary nutrition.

4) A rich number of vitamins, amino acids and microelements allow you to saturate the body with everything you need.

5) Some breeds are used for folk treatment of many diseases.

Edible species, names of mushrooms with pictures

Beginners should know what edible mushrooms look like. This will prevent you from confusing valuable breeds with false ones.

Porcini

Boletuses are the most valuable representatives of edible mushrooms. Due to their usefulness, rich taste, pleasant aroma and large size, preparing and eating them is a pleasure. They do not require heat treatment and are prepared without pre-cooking. You can use them to prepare any dishes of Russian cuisine, from light soups to delicious appetizers. In addition, boletus mushrooms can be dried, frozen and used for winter preparations.

You should be extremely careful when collecting porcini mushrooms. Beginners should learn to distinguish boletus from their false and poisonous counterparts. We are talking about gall and satanic mushroom.

Boletus

The category of obabaceae includes boletus. They have a reddish-red cap that resembles a half circle and a fleshy leg. On the back of the hat there is a spongy surface that resembles small tubes pressed together.

boletus

Another edible mushroom from the category of fungi. Its distinctive feature is a dark brown cap, a light leg with black spots and light-colored flesh that changes color to blue when cut.

False boletus is easy to distinguish from its edible counterparts. Some have a pink sponge on the back of the cap, others are grayish or dirty beige.

Dubovik

Fans of porcini mushrooms will definitely like oak mushroom. A massive mushroom with a large rounded cap and a fleshy stem, they have delicate lemon pulp. Unlike its false brother, the satanic mushroom, it has a less intense color, but turns blue in the same way when cut.

Chanterelles

The names of mushrooms with pictures help to identify not only conditionally edible, but also tasty species that are of great value to mushroom pickers. Chanterelles are one of those breeds that require special attention.

A distinctive feature of false chanterelles from edible species will be the color scheme. The real mushroom has a pale orange or slightly pinkish tint. The marginal line of the cap is wavy. The chanterelle is included in the lamellar category. On the reverse side of the cap there is a corrugated surface, tapering off in the stem area.

Butter

Easiest to define. They have a mucous surface on the cap. The thin film covering the cap is removed during cleaning to continue the heat treatment of the harvested crop.

False oil has a violet tint, less often - dark, close to black.

Mosswort

Another name of a mushroom with a picture that a novice mushroom picker should know is flywheel. In young individuals the cap is velvety, but with age it becomes cracked, from greenish to burgundy. When cut, the pulp does not change color, remaining exactly the same.

The place of growth is a cushion of moss.

Champignon

Honey mushrooms

The most popular are Uspensky honey mushrooms, which grow in deciduous and mixed forests. Their distinctive features are: small size, pimples on the cap, a ring on the stem and a light brown tint.

Meadow mushrooms are small and grow in families. They have a reddish tint. They can be found not only in meadows and fields, but also in the vicinity of cottages and village plots. Less often, they are found on paths.

Russula

There are many varieties of russula. They are not recommended for collecting by beginners, who may confuse edible and conditionally edible varieties with false doubles. This caution especially applies to red and purple russula.

Raincoat

It is difficult to confuse puffballs with other mushrooms. Small white balls with pimples, edible only when young, when the flesh is dense, white. With age, raincoats deteriorate, and their filling resembles a firecracker. It’s not for nothing that people call them gypsy dust.

Saffron milk caps

One of the most expensive and delicious gifts of the forest is saffron milk caps. Most often they grow in coniferous forests. Young pines and spruces are favorite places for the germination of saffron milk mycelium.

These mushrooms are orange-red in color. Under the cap, the ribbed surface may be green or bluish.

Pink wave

Slightly similar to a saffron milk cap - a pink wave. True, unlike it, it has a pinkish tint, circles on the cap and light flesh. The place of germination is only deciduous and mixed forests.

Cobweb

Umbrella

Repulsive appearance is often deceiving. Umbrella or pop in common parlance, unlike other edible mushrooms, is ideal for drying, frying and even making light soups.

Rows

Stitches and morels

They germinate in spring. They have a “brain-shaped” forum cap. Some are more elongated, others are short. Abroad, strings are classified as inedible and even poisonous mushrooms. In Russia, there have been no cases of poisoning, and they continue to be collected along with other edible mushrooms.

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

Signs

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

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

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

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

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

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

Conditionally edible

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

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

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

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

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

Kinds

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

Tubular

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

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

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

Most popular edibles

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

White mushroom or boletus

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

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

Butter

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

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

Mosswort

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

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

Boletus

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

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

Common boletus

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

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

Polish mushroom

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

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

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

Boletin

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

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

Bruise

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

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

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

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

Oak tree olive-brown

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

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

Speckled oakweed

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

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

Lamellar

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

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

Most popular edibles

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

Chanterelle

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

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

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

Ryzhik

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

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

Autumn honey fungus

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

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

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

Russula

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

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

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

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

Ringed cap

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

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

Mokrukha felt

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

Distributed in coniferous forests. Collected from June to October.

Honeycomb-shaped row

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

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

Champignon

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

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

Oyster mushroom

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

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

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

The most popular conditionally edible

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

Real milk mushroom

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

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

Black breast

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

Distributed in coniferous forests, from June to October.

Volnushka pink

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

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

Talker

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

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

Redneck

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

Found under beech or oak from June to October.

White dung beetle

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

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

Valuy

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

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

Serushka

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

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

Violin

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

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

Gorkushka

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

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

Marsupials

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

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

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

Black truffle is considered a delicacy.

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

Conditionally edible marsupial mushrooms include:

White truffle

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

Found among coniferous trees in the cold season.

Ordinary stitch

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

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

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

Edible morel

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

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

Curly lobe

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

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

Otidea (donkey ear)

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

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

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

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

Publications: 149

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 that gets on the table along with edible mushrooms. In order not to confuse edible and inedible mushrooms, it is necessary to accurately understand which specimens are common in the area and what they look like. Only the mushroom that is well known is placed in the basket.

These are the main differences between edible and inedible mushrooms. Of the poisonous species in Russia, the most common are the pale toadstool (green fly agaric), red fly agaric, thin pig and satanic mushroom. The pale grebe is 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 existence of these categories, a sufficiently accurate and complete description.

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”. 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 the tubular structure of a hymenophore. 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 cuticle 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 stem is slightly wider than where it joins the cap (this is a typical shape). 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 of the spore-bearing layer. 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 surface of the skin on the cap at a young age is covered with a small amount of scales, and later becomes smooth.

Irina Selyutina (Biologist):
Experienced mushroom pickers advise collecting only young honey mushrooms that meet all the appearance requirements, by which they clearly differ from their poisonous counterparts:
scales on the surface of the cap;
“skirt” on the leg;
plates of cream, white or slightly yellowish color;
calm color of the fruiting body.

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 have a membranous “skirt” on the leg - a remnant of the film that covered the hymenophore. The time for collecting honey mushrooms is autumn.

Saffron milk caps

These edible mushrooms prefer coniferous forests. The structure of the hymenophore (spore-bearing layer) of the fungus 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.

Irina Selyutina (Biologist):
The saffron milk caps rise above the ground to a height of 3-8 cm. The brittle stem is painted 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. Their hymenophore is tubular (spongy).
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 the fact that it grows next to aspen trees, and 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 of the spore-bearing layer 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 (hymenophore) is colored 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 the external features of 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 greatly complicates the recognition of russula. The diameter of the lamellar cap varies from 5 to 17 cm. The top is hemispherical in shape, but with age it becomes reminiscent of a funnel-shaped one. 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 flavor.
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, because fits tightly to the leg, and 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 choose mixed forests as their habitat. They develop in the forest floor. To see them you need to pay attention to all the “suspicious” tubercles of foliage.
This list of common edible mushrooms can be expanded by the following types: kolchak, smoke mushroom (grandfather's tobacco), bear's ears, puffball or rain mushroom, galerina bordered, cyanosis, 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
By following simple rules, you can 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 online 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. Champignons and oyster mushrooms are the most popular cultivated species. 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 and save the mushroom dish for laboratory tests to facilitate the identification of the toxin that caused the poisoning.

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