Edible mushrooms of Siberia, the Urals, the Russian North, in general, the entire taiga zone of our country. Taiga mushrooms, which we all love to hunt, because going for mushrooms is a quiet hunt that does not require shooting. Every autumn, crowds of people go to the taiga and collect boxes full of various edible mushrooms. Mushrooms are a very nutritious food, although due to some of their characteristics, not all nutrients can be absorbed by our body. Mushrooms contain many essential amino acids, but many of them are not absorbed due to their chitinous shells, which do not dissolve in gastric juice. However, not all mushrooms are like this. And even if sometimes we don’t get as much benefit as we would like, we still can’t resist such an autumn delicacy. So:
White mushrooms of Siberia
Or Volzhanka, as it is popularly called, prefers to grow in birch forests or mixed ones in well-lit areas among grass. It forms mycorrhiza with birch, mainly with aged trees. Sometimes found in more damp places. A good harvest of these mushrooms can be collected in the forests of the northern climate zone. Usually grows in groups, but single individuals are also found.
The most favorable period for hunting for tremors begins at the end of July and lasts until the first half of September, although you can find this mushroom in June and October. The appearance of this mushroom looks like this:
- The cap is funnel-shaped, with a well-pressed center; as the mushroom matures, it takes on a flatter shape. The edges are turned down, and the surface is covered with thick, dense fibers arranged in the shape of concentric circles. The edge of the cap is well pubescent. The color is pink-orange, slightly reddish; in the sun the skin fades and becomes pale pink or whitish. The diameter rarely exceeds 10 cm, but there are specimens with large sizes(up to 15 cm) hats;
- the leg is short, up to 6 cm high and up to 2 cm thick, in the shape of a cylinder tapering towards the base or smooth, covered with fluff. It is very dense, but in adult mushrooms a cavity forms inside it. There are sometimes small pits on the outside. Surface color is pinkish;
- the pulp is fragile (in young mushrooms it is denser), cream or white in color; when damaged, it abundantly secretes white milky juice, which has a pungent taste and emits a light resinous aroma. At a break, when in contact with air, its shade does not change;
- the plates are frequent and narrow, descending along the stalk, of a whitish hue. There are also small intermediate plates;
- The spores are white.
Russula
How many are there? The name is the same, but they differ greatly in color. Lots of variety. The cap of all russula is covered with a film, and this mushroom is distinguished by the color of the film. But no matter what color the cap is, the flesh of the russula, like a porcini mushroom, always remains sugar-white. This is the most important difference and sign of a delicate mushroom called russula. Another common name for the mushroom is bruise. It grows everywhere in the Urals and Siberia. Scaly or greenish russula (R. virescens), green russula (R. aeruginea) and their analogues have a dangerous poisonous counterpart - the toadstool. The fruiting period of these mushrooms coincides, they grow the same in mixed and deciduous forests, and even look similar in appearance with snow-white legs and plates, as well as grass-green or gray-green caps. Therefore, when collecting green-capped russula, they cannot be “tested on the tongue”, and “falseness” can be determined by other external signs typical of the pale grebe - the presence of a ring and a volva on the stalk.
Gruzd
There is parchment, yellow, black, but this milk mushroom is dry. The cap is funnel-shaped on top, while the cap of the young mushroom is flat. The plates under the cap are frequent, the stem is dense, the same color as the cap; the pulp is brittle. Dry milk mushrooms have long been valued in Russian cuisine for their taste and aroma. One of the most popular edible mushrooms in Siberia, the Urals and the East European Plain. Dry milk mushrooms - common in coniferous and mixed forests. This species is called Russula delica, or podgrudok. In essence, it is a genus of russula. Real milk mushrooms are rare inhabitants of forests, they are much more difficult to find, they have a bitter milky juice. And the so-called dry milk mushrooms grow from July to October in birch groves, pine and coniferous forests, and their number is simply incredible. It is very easy to detect these strong white creatures in the dry, dark soil of coniferous forests. The defenseless white color stands out against the dark background of the earth and fallen pine needles. But among the grass, the search becomes more complicated: you need to carefully look at each tubercle. Dry breast has a white smooth surface. In young fruiting bodies it has a slight bluish tint and is even more noticeable blue color With reverse side mushroom. The diameter of the cap can reach 20 cm, while at first the shape is always convex with a small hole in the center, the edges are turned down. The older the dry milk mushroom (photo below), the more the cap opens, cracks in dry weather, and in rainy summers it is certainly eaten away by slugs and flies. Over time, yellow and brown spots appear over the entire surface. Dry milk mushrooms - lamellar mushrooms, with white dense flesh, without a pronounced taste or smell
Chanterelle
The mushroom is edible; culinary experts undeservedly included it in the third category. The fox got its name because of its yellow color. The fungus is like an egg yolk, and when there are a lot of them, it’s like a living omelette frozen on the grass. Take a closer look at them and see how the delicate yellow folds of the plates fancifully branch out all the way to the ground along the tapering stem. The sinuous and raked edges of the corrugated caps are beautiful. deserve not only the attention of mushroom pickers, but also respect. Chanterelles always grow in large families, sometimes occupying entire meadows. IN at a young age The mushrooms are convex, quite neat, aligned, sometimes arranged in rows. The more “older” ones have a high leg, an even cap, they are fleshy, dense - the joy of a mushroom picker. But the smell of chanterelles is especially pleasant; it is typical for this type of mushroom, and it certainly cannot be confused with any other. Some mushroom pickers, praising mushrooms, describe this smell as a mixture of steamed birch leaves and mint.
With age, only one thing changes in chanterelles: their elastic young body acquires a more rubbery structure, especially in dry weather, and becomes flabby in damp weather. Towards the end of summer, the cap of the mushroom takes the shape of a funnel, the edges of which often become uneven, as if torn.
Sometimes a mushroom picker wanders through the forest for a long time, especially if the weather is dry, looks at fallen trees, stirs up old leaves and suddenly comes out into a clearing strewn with chanterelles; even in dry times you can profit from these mushrooms by picking up quite a lot of them.
The first chanterelles, depending on the area, do not appear at the same time, some a little earlier, others a little later, but already now, at the beginning of July, they are definitely there in the forest. Heaps, stripes, circles are the favorite placement options for fox families. By the way, you can collect chanterelles not only in baskets, but also in buckets, bags, backpacks, this the only kind non-fragile mushrooms, and even the most productive species, in any area, especially if there is enough moisture in the soil, chanterelles make up about a quarter of all mushrooms in mixed forests.
Raincoat
- There is such a mushroom. It, unlike others, has a completely closed fruiting body, within which numerous spores are formed. There are no poisonous raincoats among them. If they are called that, it means they always appear after rain. The young fruiting bodies of puffballs are edible. They are tasty and nutritious when fried, in broths and soups. When dried and cooked, they retain their white color. In terms of protein content, they are superior even to porcini mushrooms.Valuy
Other names: bull, weeping mushroom And . This taiga mushroom is easy to recognize. The hat of young Valuevs is like a small slippery ball, and those of older ones spread out with a flat roof. Some mushroom pickers do not collect valui, because if they do it, the basket will fill up very quickly. But why disdain these edible mushrooms, although they belong to the third category? So, mushroom pickers need to know that the goby is very tasty in pickling, when there is only one there, i.e. without admixtures of other taiga mushrooms. Best time collecting values when they are born in herds. And don't be afraid of the acrid taste raw mushroom, it completely disappears in salting. But it is better to salt the valui in a hot way, i.e. Boil for 10 minutes before salting.
Champignon
Light gray mushroom. The most popular and widespread mushroom in the world. In nature they grow: in places with moist soil; based on big amount natural fertilizers; on lands rich in compost. In Russia, they can be found not far from human habitation, in the forest, in the meadow, in a forest clearing. The variety of species is so wide that it sometimes surprises even experienced mushroom pickers. The most common is the common meadow, which can be bought in any store and is successfully grown in a mushroom farm. All types of champignons are somewhat similar, but they also have noticeable differences. Meadow, or ordinary, is a white mushroom with a rounded cap, the edges of which are curved inward and pressed against the stem. Its weight ranges from 10 to 150 g. Meadow champignon is unpretentious and is able to grow near people’s homes, especially in rural areas. The cap changes shape as the mushroom grows. It retains its convexity, but becomes increasingly flatter. The plates underneath are loose, thin and wide. They are pinkish in color and gradually acquire a brown tint. The color of the cap itself is white, with grayish scales in the middle. There are meadow species with white-pink or gray caps, the surface of which is soft and silky to the touch.
The stem of this mushroom is dense, fibrous, and quite wide. Its diameter reaches 1-3 cm. The height of the leg is 3-10 cm. It is smooth, widened at the base. While the mushroom is young, its cap is connected to the stem by a white blanket, but over time this connection disappears, and a thin white ring remains. It may persist or completely disappear with the growth of the fungus.
A distinctive feature is its pulp, or more precisely, its color. Dense, white, when scrapped it changes, becoming pinkish. These mushrooms have a rather strong and pleasant mushroom aroma. Not just edible, but very tasty, meadow champignons are used to prepare a wide variety of dishes and are even eaten raw. You can distinguish edible champignons from similar poisonous mushrooms by their plates. In champignons they are dark in color, while in poisonous mushrooms they are light, sometimes yellowish. According to their own dietary properties inferior in caloric content to many of the mushrooms presented above.
The best mushroom time- it's autumn. But there are also types of edible mushrooms that appear as early as May. When going into the forest, be careful: without reading the photos, names and descriptions of edible mushrooms, there is a high risk of collecting poisonous varieties, and this, at a minimum, is fraught with poisoning. If you are in doubt, experienced mushroom pickers will help you determine which mushrooms are edible. It’s even better if such an expert goes with you on at least the first “quiet hunt.”
The best edible mushrooms of the first category
First, check out the photos and descriptions of edible mushrooms of the first category, which are distinguished by excellent taste and are extremely popular among mushroom pickers.
Porcini
Porcini(Boletus edulis), boletus, is considered the best edible mushroom, the most valuable in nutritionally. He is appreciated for his high taste qualities and for the opportunity to use in all types of processing. Salted, dried, boiled, fried, canned, pickled - it is good in any form, and both the cap and the stem are used.
This mushroom is found mainly in the Northern Hemisphere, in Russia - most often in the European part, as well as in Western Siberia and in the Caucasus. As the name suggests, this type of edible mushroom most often grows in pine forests, and on all soils except peaty ones, often in large families. The first mushrooms may appear as early as May, but it mainly bears fruit from June to October.
The porcini mushroom has about 20 forms, forming mycorrhiza with many tree species, especially often with spruce, pine, birch, oak, beech, and hornbeam. Hence the name of its various forms.
Pay attention to the photo and description of this edible forest mushroom - the most common spruce boletus has a brown, reddish-brown or chestnut-brown cap, smooth, dry, and a long stem:
The pine porcini mushroom has a dark brown cap with an olive tint or almost black. The leg is short and thick.
The birch boletus has a light brownish, ocher-yellow or whitish cap on a short thick stem.
Now compare these boletus mushrooms with the photo of edible mushrooms of the oak forest - these gifts of the forest, growing under oak trees, have a brownish cap with a gray tint and a long stalk:
The pulp of the mushrooms is dense, with a pleasant mushroom smell and sweet taste, always white, and does not darken when cut or broken. The surface of the tubular layer of young mushrooms is white and does not change color after drying. With age, it turns yellow or yellow-green. Olive spore powder. These forest edible mushrooms belong to the first category.
Ryzhik
Pine mushroom (Lactarius deliciosus) grows in pine forests, prefers sandy soils. It bears fruit in August-September in Belarus, in August-October in Ukraine (Polesie and the Carpathian region). In central Russia, these edible mushrooms bear fruit from late June to October.
The cap is rounded-convex, then wide-funnel-shaped, orange-red, up to 17 cm in diameter with a drooping, less often straight, edge. The skin is smooth, moist, sticky.
As you can see in the photo, these edible mushrooms got their name from the color of the pulp - it is orange, with a soft, resinous smell and taste:
The milky sap turns green in the air, then turns brown.
The plates are yellow-orange and turn green when pressed. The leg is up to 8 cm high, cylindrical, hollow, smooth, the same color as the cap.
There is also spruce camelina, or spruce grass, which grows most often in young spruce forests. It has a thinner cap than the pine one, reddish-orange or bluish-greenish. The milky juice is carrot-red in color.
As you can see in the photo, this type of edible mushroom has a stem of the same color as the cap or a little lighter:
It turns green in the salt. One of the most delicious mushrooms, classified in the first category. It can be salted, canned, pickled, boiled and fried. They say that salted saffron milk caps are superior in calorie content to chicken eggs and beef.
Real milk mushroom
Real milk mushroom(Lactarius resimus)- the most famous mushroom in Russian cooking. It is even called the “king of mushrooms,” although it belongs to the laticifers and has always been used only salted. It is found in birch and pine-birch forests with linden undergrowth in fairly large groups, from July to September (in Belarus - from August to September), forms mycorrhiza with birch.
The cap of this edible mushroom of the first category is round, up to 20 cm in diameter, fleshy, dense, initially flat, depressed in the center, with a curled shaggy edge, funnel-shaped. The skin is slightly slimy, milky white, ivory or yellowish, with barely noticeable watery areas.
The pulp is white, dense, brittle. The milky sap is white and turns yellow in air. Pungent, with a pleasant “milk” smell. The plates are white, then yellowish. The leg is white, hollow, sometimes with yellowish spots. After salting it acquires a bluish tint.
The name of this forest garden mushroom can often be heard in a Russian proverb:"Gruzdev called himself get in the body".
Popular edible mushrooms of central Russia with photos and names
Here you will learn the names and see photos of edible mushrooms, which are most often found in Russian forests middle zone.
Larch oiler
Larch oiler(Suillus grivelli) grows in deciduous forests of the middle zone, the Urals and Siberia, especially in young plantings, from July to October.
The cap of this popular edible mushroom is fleshy, cushion-shaped or cushion-convex in shape, lemon-yellow in color, slimy, and shiny in dry weather. Diameter - up to 15 cm. The pulp is light yellow, does not change color when broken or turns slightly pink.
The tubular layer is yellowish-gray, covered with a film, which, as the mushroom grows, breaks and forms a ring on the stem. The leg is cylindrical, smooth, up to 8 cm long, up to 2 cm thick, yellow above the ring, brownish below it. Edible mushroom of the second category. Before cooking, remove the skin from the caps.
Marsh Russula
Marsh Russula(Russula paludosa) usually found in damp pine forests, along the edges of swamps, on moist peaty-sandy soils from June to September. Forms mycorrhiza with pine.
The cap of this mushroom is up to 15 cm in diameter, at first convex, then flat-depressed, red, brownish in the middle, sometimes with yellowish-brownish spots, bare, smooth, with a smooth or slightly ribbed edge.
Look at the photo - this edible mushroom of central Russia has wide plates, with a slightly jagged edge, first white, then creamy-yellow, forked at the stem:
The pulp is white, sweetish, but young plates are sometimes caustic. The leg is white, sometimes with a pinkish tint, slightly shiny.
Connoisseurs consider marsh russula to be a good edible mushroom. A kilogram of this mushroom contains 264 mg of riboflavin (vitamin B2). Marsh russula is used for pickling, salting and fried. Belongs to the third category.
This edible mushroom of the middle zone bears a resemblance to the false chanterelle, or cocoon (Hydrophoropsis aurantiaca), which differs from the ordinary one in its reddish-orange color, a rounder cap and a hollow stem.
Moss fly yellow-brown
Moss fly yellow-brown(Suillus variegatus), bog moss, yellow aspen. This edible mushroom grows in Russia, mainly in the northern half of the forest zone, in pine and mixed pine forests, on moist sandy soils and mossy places. This edible mushroom usually grows in the forest in groups, from June to October.
The cap is up to 12 cm in diameter, with a thin edge, fleshy, cushion-convex, sometimes flat, finely scaly, yellow-brown, velvety, slightly slimy, with a non-separable skin.
The pulp is dense, yellowish, slightly bluish at the break, with a pleasant mushroom taste and a faint fruity smell.
A tubular layer of tobacco-brown or yellow-olive color, attached to the stem or slightly running at the bottom, with small pores. Spore powder is ocher.
Pay attention to the photo of this edible mushroom, common in Russia - its stem is up to 8 cm long and up to 2 cm thick, cylindrical or widened towards the base, dense, solid, smooth, pale yellow:
Edible delicious mushroom third category. They are consumed boiled, fried, pickled, salted, dried and canned. The skin of the cap is not removed. It turns brown when salted and dried.
According to the description, this edible mushroom looks like goat(Suillus biovinus), but goat has wider pores and elastic flesh. It is similar to the inedible pepper mushroom, which has a rusty-red color on the lower surface of the cap, large pores and flesh with a peppery-hot taste. Due to its resemblance to boletus, especially when young, it is sometimes called yellow aspen.
Gray row
Gray row(Tricholoma portentosum), pine tree Distributed mainly in the central and western regions former USSR, in pine and mixed forests, on sandy soils. Delicious edible species mushrooms of the fourth category.
It grows singly and in groups, often in large rows, from September until frost.
The cap is up to 15 cm in diameter, fleshy, initially convex, then flat, the edges are uneven, often cracked. The cap is sticky to the touch, dirty blackish-gray in color, rarely with a lilac tint, darker in the center, with radiant dark stripes. The pulp is white or grayish in color, brittle and loose, slightly yellow at the break, has a pleasant taste and floury smell. The plates are jagged, sparse, white, grayish or yellowish, wide and thick. Spore powder is white. The stalk is up to 15 cm long and up to 2 cm thick, cylindrical, white or yellowish in color, usually deeply buried in the soil.
Used fresh, pickled and salted. When salted and boiled, it acquires a white color, rarely with a faint chestnut tint. The gray row is somewhat similar to the inedible or slightly poisonous row - smelly, soapy and pointed.
Here you can see photos of edible mushrooms in Russia, the names and descriptions of which are presented above:
Edible champignon mushrooms and their photos
Here is a description and photo of edible mushrooms that not only grow in the forest, but can also be grown in cultivation.
Common champignon
Common champignon(Agaricus campestris), pecheritsa, meadow champignon, grows on manured soil in gardens, vegetable gardens, near homes, fields, meadows, in the steppes, sometimes in large groups, from June to September, and in the southern regions - from May to late autumn.
As can be seen in the photo, the edible champignon mushroom has a cap up to 15 cm in diameter, thick-fleshy, dry, hemispherical, then flat-convex, with a downward curved edge, white or whitish-pink, with small brownish fibrous scales:
In a young mushroom, the edges of the cap are connected to the stem by a white thick blanket, which later leaves a leathery white ring on the stem.
The pulp is dense, thick, white. It turns a little pink at the break. With a spicy taste and a strong pleasant mushroom aroma. The plates are loose, frequent, thin, white, then pinkish, and with age they acquire a dark brown color with a purple tint. The caps are easily separated from the pulp. The spore powder is dark brown, almost black.
The leg is up to 10 cm long and up to 3 cm thick, cylindrical or club-shaped, solid, smooth, fibrous. White or yellowish, with a white membranous ring, which disappears in old mushrooms.
The edible champignon mushroom is very tasty and belongs to the second category.
In countries Western Europe is considered a first-class delicacy mushroom. It can be dried, pickled, salted. It is suitable for preparing all types of dishes, gravies and side dishes.
Cultivated champignon
Cultivated champignon(Agaricus bisporus), or bisporus champignon, grows in shelterbelts, in steppes, fields, meadows, pastures, in gardens and parks, in forest glades, vegetable gardens, along roads, in rich manured soils from June to October.
The cap is up to 10 cm in diameter, fleshy, semicircular, then convexly spread, scaly in the middle. In a young mushroom it is white, then dirty brown, scaly or smooth. Turns red when pressed. The pulp is dense, white, reddening at the break, with a pleasant mushroom smell and taste. The plates are loose, frequent, pinkish, then dark brown. Spore powder is dark brown. The leg is up to 6 cm long and up to 2 cm thick, cylindrical, smooth, fibrous, whitish-reddish with a lagging whitish thick ring.
Edible good mushroom of the second category. Suitable for all types of culinary processing. In 70 countries around the world it is cultivated in greenhouses, greenhouses and special rooms - champignon farms.
Compare photos of these edible mushrooms in the forest and those grown in cultivation:
What edible mushrooms grow in a coniferous forest: photos, names and descriptions
This section of the article is devoted to what edible mushrooms are in coniferous and mixed forests.
Autumn honey fungus
Autumn honey fungus(Armillari mellea), the honey fungus is real. Found everywhere where there are forests. It usually grows in large colonies on old stumps, on dead wood, near trunks and on the roots of coniferous and deciduous trees, in clearings, from mid-August until the first frost.
The cap of this edible mushroom of coniferous and mixed forests with a diameter of 2 to 12 cm, thin-fleshy, early age spherical, edges curved inward, later flat-convex, with a tubercle in the middle, dry, brownish or gray-yellowish in color, darker in the center.
The pulp is white, dense, does not change color when broken, has a pleasant mushroom smell and sour taste. The plates are attached to the stem with a tooth or descending, thin, frequent, yellowish-white, covered with small brownish spots. The leg is up to 15 cm high with a thickness of 1-2 cm, cylindrical, slightly thickened in the lower part, with a membranous white ring that disappears with age, brownish in color, dense, elastic, slightly scaly in the lower part.
This very tasty edible mushroom of coniferous and mixed forests belongs to the third category. Fried honey fungus and in soups is the most delicious of all agaric mushrooms, with the exception of saffron milk cap. In marinade and pickling, its taste ranks after saffron milk caps and milk mushrooms.
It is eaten freshly boiled and fried, salted and pickled, dried and canned. It should be salted only after preliminary boiling. Since the legs of the honey mushroom are highly fibrous, they are almost never used for food; preference is given to the caps.
If honey mushrooms are poorly cooked or cold-salted, then cases of poisoning cannot be ruled out.
Autumn honey fungus is similar to the inedible common flake, which is distinguished by an ocher-yellow cap covered with pointed scales. The taste of common flake resembles radish.
False ones can be mistaken for autumn honey fungus, fatally poisonous honey mushrooms: brick red and grey-yellow.
Whole russula
Whole russula(Russula integra) grows in small groups in deciduous and coniferous forests of the southern half of the forest zone of the former USSR, from July to September.
The cap is up to 12 cm in diameter, at first hemispherical, later prostrate, in the middle - depressed, striped, dark red or chocolate, fading to white, with a tuberous pink-red edge.
The pulp is white, dense, slightly acrid. The plates are creamy, then ocher. The spore powder is light ocher.
Look at the photo of this edible mushroom of coniferous and mixed forest - its stem is white, smooth, up to 10 cm long and 3 cm thick:
Edible mushroom of the third category. Used fresh and salted, it is similar to marsh russula, but smaller.
Loader white
Loader white(Russula dlica), dry milk mushroom, is found in the northern half of the forest zone of Russia, the Caucasus, the Far East, Altai, Belarus and less often in Ukrainian Polesie and forest-steppe, in deciduous and coniferous forests, often in large groups from July to October. Forms mycorrhiza with oak and hornbeam.
The cap is 5-20 cm in diameter, fleshy, dense, dry, matte, finely pubescent, then bare, flat-convex, with inwardly curved edges and a depression in the middle, white - in young mushrooms and with age turning yellow and taking on a funnel-shaped shape. The cap usually has particles of soil stuck to it.
The pulp is dense, fragile, white. Doesn't change color when broken. Without milky juice, non-caustic, with a pleasant smell and sweet taste. The plates are white, with a greenish tint, first adherent, then descending, thin, frequent, branched, bitter in taste. Spore powder is white. The leg is up to 5 cm long and up to 2 cm thick, smooth, tapering downward, strong, initially solid inside, then hollow, white, slightly brownish.
Edible good mushroom of the second category. Used fresh, salted and pickled.
When salted it has a pleasant white color. Very similar to milk mushrooms, but does not have milky juice. Since it belongs to the genus Russula, it is sometimes believed that it must be boiled before cooking. However, many consider this unnecessary.
Names of edible forest mushrooms with photos and descriptions
What other names of edible mushrooms are familiar even to inexperienced mushroom pickers?
Common chanterelle
Common chanterelle(Cantarellus cibarius), the fox is real. This is a very common and high-yielding type of mushroom. They make up approximately 20% of the yield of all mushrooms growing in a mixed forest. There are twice as many of them as there are Valuevs.
This mushroom is found throughout the forest zone of the former USSR, mainly in the central and western regions. It grows in coniferous and mixed forests in large groups, especially in rainy summers, from July to late autumn.
The cap is up to 10 cm in diameter, fleshy, at first convex or flat, with a curled edge, then funnel-shaped, with a strongly wavy edge, smooth, egg-yellow in color. The pulp is dense, dry, rubbery, elastic, yellowish-whitish, with a strong odor reminiscent of dried fruits and a spicy peppery taste. The mushroom almost never turns black. The plates descend to the stem, sparse, thick, in the form of folds, yellow. The spore powder is pale yellow. The leg is up to 6 cm long, up to 2 cm thick, yellow, even, solid, smooth, bare, expanding upward, turning into a cap.
Edible tasty mushroom of the third category. Used fried, boiled, dried, pickled and salted.
In marinade and salting, the color is retained and turns slightly brown. Chanterelle sauces and seasonings are especially tasty. It is rich in microelements, especially zinc, and contains substances that have a detrimental effect on pathogens of purulent diseases.
Summer honey fungus
Summer honey fungus(Kuehneromyces mutabilis) grows on rotting deciduous wood, stumps, especially birch ones, usually in large groups, from June to October.
The cap is up to 7 cm in diameter, thinly fleshy, flat-convex, with a smoothed tubercle, in a young mushroom it is covered with a cobwebby private blanket, wet, sticky, reddish-brown, when drying ocher-yellow, two-colored - lighter, brighter in the middle, with dark edges, as if soaked in water. The pulp is soft, watery, thin, light brownish, with a pleasant taste and smell of fresh wood.
The plates are attached to a tooth or slightly descending, frequent, narrow, whitish, later rusty-brown. Spore powder is brown.
Leg up to 8 cm long, cylindrical, tapering downwards, often curved, at first solid, later hollow, hard, woody, with a narrow filmy, brown ring with a banded surface, above it - whitish-cream, below - black-brown, more scaly .
An edible mushroom of the fourth category, valued for its high taste. Used fresh, pickled, salted, dried.
Polish mushroom
Polish mushroom(Xerocomus badius) grows mainly in the western regions of the former USSR - in Belarus, Western Ukraine, Baltic States, in coniferous (especially pine) and mixed with pine forests, singly and in groups, in August-September.
The cap is more or less slimy, shiny in dry weather, 5-12 cm in diameter, cushion-convex, then flat, smooth, brownish-brown, chestnut.
The pulp is straw-yellow, turns blue when broken, with a pleasant smell and taste. The tubes are adherent, sometimes free, with small angular pores, yellowish-greenish, darkening when pressed. The leg is up to 9 cm long, up to 3 cm thick, dense, smooth, sometimes narrowed towards the base, yellowish-brown.
A good edible mushroom of the second category. The taste is reminiscent of a porcini mushroom. It is dried, fried, salted and pickled.
Here you can see photos of types of edible mushrooms, the names of which are listed above:
Names of edible mushrooms from deciduous forests of the Moscow region with photos and descriptions
And in conclusion - a description, photo and names of edible mushrooms in the Moscow region growing in deciduous forests.
May mushroom
May mushroom (Calocybe gambosa) , St. George's mushroom, Mike, grows in sparse deciduous forests, on pastures, pastures. This edible mushroom grows in the Moscow region and some central Russian regions in May-June.
The cap is fleshy, first convex in shape, then spread, with a wavy, often cracking edge, flat, sometimes with a tubercle, the surface is dry, the color is creamy, yellowish, off-white. The plates are frequent, adherent to teeth, whitish, with a creamy tint.
The leg is up to 10 cm long, up to 3 cm thick, dense, club-shaped, whitish, yellowish or brownish-cream. The pulp is thick, dense, white, soft, mealy in taste and smell.
Edible mushroom of the fourth category. Can be consumed freshly prepared.
Semi-white mushroom
Semi-white mushroom(Boletus impolitus) grows in deciduous, mainly oak, forests in August-September.
The cap is initially convex, with age it becomes half-prostrate, light pinkish-brown, yellow-brown, fibrous, sometimes cracking. Diameter - up to 20 cm. The pulp is thick, pale yellowish, with the smell of carbolic acid in old mushrooms.
The tubular layer is first bright yellow, then greenish-yellow.
The leg is tuberous-swollen, yellow, brownish-reddish at the top, slightly fibrous, up to 10 cm long and up to 5 cm thick.
A good edible mushroom of the second category. It can be dried, boiled, pickled.
boletus
boletus(Leccinum scabrum) ordinary, obabok, black mushroom, black mushroom, grows in birch groves, forests mixed with birch, in clearings and hillocks, near roads, singly and in groups, from June to September.
The cap of this edible deciduous forest mushroom is up to 20 cm in diameter, fleshy, bare or thin-tomentose, dry, slightly slimy in wet weather, smooth, hemispherical, then convex, with a blunt edge. Brownish, gray, sometimes almost white, black or spotted. The pulp is dense, but quite soon becomes loose, grayish-white, does not change color when broken, with a faint pleasant mushroom smell and taste.
As can be seen in the photo, these edible mushrooms of the Moscow region have a tubular layer that is spongy, finely porous, easily separated from the pulp, whitish, darkening with age, often with brownish spots:
Spore powder is olive brown.
The leg is up to 15 cm long, white, with longitudinal scales from dark brown to black.
Some consider this mushroom to be edible in the second category, others classify it as third, although they emphasize its taste. It is good fried and boiled, not inferior to porcini mushroom. It is also dried and pickled.
To avoid blueing, which occurs with all cooking methods, it is recommended to soak the mushroom in a 0.5% solution of citric acid before eating.
If quince grows on your site, you are long years you will be provided with delicious fruits - this plant is very durable, its lifespan...
Although mushrooms can be collected at any time of the year, the most productive mushroom season is autumn. During this period, almost everything continues to grow summer mushrooms, and also new ones appear that do not like hot climates.
Although mushrooms can be collected at any time of the year, the most productive mushroom season is autumn.
Abundance of rain, lack of hot sun, coolness at night and other features inherent autumn period, serve as excellent conditions for the growth of mushroom culture.
Since September, mushroom pickers go on a quiet hunt for delicious specimens. At the beginning of autumn, summer myceliums have not yet finished bearing fruit, but other species are already appearing, for example, honey mushrooms, saffron milk caps, aspen mushrooms, boletus mushrooms, russula, and talkers.
In October, the ground is covered with fallen leaves, in which mushrooms are hidden. At the same time, the number of individuals is already noticeably decreasing. In mid-autumn, boletus, greenfinches, russula, rows, and black milk mushrooms continue to grow. Mushroom flies that cannot tolerate cold fogs disappear, no longer spoiling the appearance of the mushrooms. Autumn is an excellent time for drying forest products, since heating is already turned on in apartments, where the raw materials can be dried well.
Some types of mushrooms tolerate light night frosts. Oyster mushrooms like to settle on stumps and dead wood and gray rows, which can be collected before the onset of severe frosts.
How porcini mushrooms grow (video)
What mushrooms grow in the forest in early autumn
Since after the appearance of the stalk connecting the mycelium with the cap, 2 weeks pass before the formation of a fruiting body of decent size, after rain you can go looking for mushrooms within 1-2 weeks. The peak harvest time is September.
Honey mushrooms
The peculiarity of autumn honey mushrooms is the rapid appearance of a harvest wave and rapid disappearance. It is important for lovers of this type of delicacy not to miss the beginning of the collection. The culture prefers to settle in colonies on fallen tree trunks, dead wood, stumps and on the root system of living plants. Tree mushrooms can grow in one place for up to 15 years, until the mycelium completely destroys the host tree.
On one stump it grows up to several liters of specimens. Young specimens are collected together with their legs. If honey mushrooms have grown and the caps have opened, then only the caps need to be cut off, since the nutritional value the legs are insignificant. In order not to disturb the mycelium, it is important to cut the mushroom and not pull it out by the roots.
Chanterelles
The name is based on the old Russian word “fox”, meaning “yellow”. Mushrooms prefer to settle in acidic soils. The grayish-yellow leg is long and tubular inside. The brownish-yellow cap is funnel-shaped with wavy edges. The structure of the pulp is dense with a pleasant aroma. Long-term heat treatment is required to soften the hardness.
Quite often you can find false chanterelle, which is a conditionally edible plant product. Although proper cooking eliminates the possibility of poisoning, the taste of this mushroom is much lower than that of a real chanterelle. Color false chanterelle much brighter, and the surface of the cap is slightly velvety. The edges of the cap are neatly rounded.
Saffron milk caps
A bright mushroom with an orange-red color loves to settle among pine trees. At the fracture site, an orange milky juice is released with a pleasant resinous odor, which turns green when oxidized.
The cap has a diameter of up to 17 cm. Young specimens are characterized by a rounded-convex shape, and older specimens are funnel-shaped. Over time, the curved edges of the cap straighten. The leg is cylindrical in shape, reaching a length of up to 6 cm and a thickness of up to 2 cm. It is often affected by pests.
This population prefers to grow in groups. Included in the first taste category. Thanks to this, people eat them fresh, salted, pickled and canned.
Russula
A mushroom common in Russia. About 60 representatives of this family are known, conditionally divided into 3 groups:
- edible;
- inedible;
- poisonous.
All representatives are similar in structure and appearance. The hemisphere-shaped cap straightens as it grows, becoming flat. There are individuals with a funnel-shaped cap and upturned edges. Edible representatives are colored greenish-brown, and poisonous ones are bright red. You can also find spotted caps. Depending on the humidity, the surface may be sticky or dry. The top film comes off easily.
The cylindrical legs are painted white or yellowish. Inedible species are pink. The dense white pulp becomes more fragile and crumbly with age.
White mushrooms
Full owners of the forest, in great demand because they have delicious taste. Participate in all types of culinary processing.
The matte cap is slightly convex and can reach 30 cm in diameter. The color spectrum ranges from reddish to lemon. The center of the cap is usually darker than the edges. The skin on the surface becomes sticky after rain. In dry weather it may even crack.
Large leg up to 26 cm high, most often lighter than the cap. May have a reddish tint. The shape of the leg is cylindrical, narrowed at the top. The juicy flesh of young specimens is white. Over time it turns yellow. Under the skin it is dark brown.
For settlement he chooses forest zones (coniferous, oak and birch). Does not like swampy and peaty soils.
Late autumn mushrooms
In the second half of autumn, there are fewer mushrooms in the forest, both edible and poisonous. Besides the fact that not all mushroom pickers like to walk through mud during rainy and chilly periods, mushrooms become hard.
Milk mushrooms
The pubescent cap and yellowish mycelium are business card milk mushrooms Due to the fact that mushrooms prefer to settle big family, from one clearing you can collect a basket of harvest. Since mushrooms are well camouflaged in fallen leaves and needles, they are difficult to notice. Milk mushrooms enter into symbiosis with birch trees, so they are found next to them. Several types of milk mushrooms are known:
- real;
- black;
- peppery;
- turning blue
The size of the whitish cap is from 5 to 20 cm. It is concave in the center, slightly covered with mucus, and the edge is shaggy. The leg is barrel-shaped, hollow inside.
For the settlement he chooses spruce, birch and mixed forests. There are both single specimens and groups. It is used for food only in salted form.
Winter mushrooms
The cap grows up to 10 cm. In young mushrooms it is convex, in old ones it becomes flat. The edges are slightly lighter in color than the middle, which can be yellowish, orange or honey brown. The length of the thin leg, not exceeding 1 cm in diameter, is from 2 to 7 cm. The structure of the leg is dense. The color is velvety brown, with a mixture of red added on top.
The name of the mushroom justifies itself, since even heat treatment does not eliminate the greenish color of the fruiting body. They are found in all regions of Russia in small groups (from 5 to 8 pieces), although there are also single individuals. In appearance they are similar to young russula. They grow in coniferous, deciduous and mixed forests. They bear fruit until they are covered with a layer of snow.
The wide cap (up to 15 cm) has a dense structure and is quite fleshy. It has a small tubercle in the central part. The color is greenish-yellow or yellow-olive. Sometimes with brownish specks. During the rainy season, the skin becomes sticky.
At the break, the flesh is white, turning yellow when oxidized. Since mushrooms have almost no taste, they are usually not affected by pests. The leg is short and rooted into the ground.
Oyster mushrooms
Oyster mushrooms require cellulose to develop, so they grow on dead wood or old stumps. Since the mushrooms are inconspicuous in appearance, inexperienced mushroom pickers mistake them for inedible.
The color of the cap is variable, from brown-gray to bluish. Darker in the center. Over time, the cap fades. The shape resembles an oyster. In mature individuals it straightens. As a group of mushrooms grows from the rosette, their fruiting bodies often grow together. The surface of the mushrooms is glossy to the touch. At high humidity it is covered with an adhesive layer. The location of the leg is asymmetrical, or it is completely absent. The dense white pulp of young fruiting bodies is juicy, while that of old ones is hard and fibrous.
Edible and poisonous types of autumn mushrooms in the Rostov region
Due to its location in the southern part of the Russian Plain, conditions in Rostov region are suitable for the growth of mushrooms and berries. There are several dozen varieties that are edible. Some of them:
- White mushroom;
- boletus;
- row;
- oiler;
- gray talker;
- fox;
- morel;
- winter honey fungus;
- saffron milk cap;
- champignon.
Species hazardous to health that must be distinguished from edible ones include:
- sulfur and green row;
- fly agaric;
- death cap.
Some mushrooms, like greenfinch, are conditionally edible and require special processing before consumption.
How to pick mushrooms in autumn (video)
Mushrooms prefer moist conditions and moderate temperatures. With a dry summer and autumn, the harvest will be meager. But also rainy weather will not bring abundant mushroom picking, since constant humidity harms the mycelium. Optimal temperature For the development of the fruiting body, the temperature is considered to be +5+10 °C.
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Knowledge about edible mushrooms will be useful to every mushroom picker. Edible mushrooms include those mushrooms that are safe to eat and do not require special preparation. Edible mushrooms are divided into several types, the most famous of them: tubular, lamellar and marsupial. You can read more about edible mushrooms in this article.
Signs
Edible mushrooms are mushrooms that do not require special processing and can be cooked and eaten immediately. Edible mushrooms do not contain any toxic substances, can cause harm to 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. Interior permeated with a large number of small tubes intertwined. 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:
1 Porcini mushroom or boletus
The most famous representative of tubular mushrooms. If you pay attention to the cap, you will notice that it is slightly convex in shape, soft brown in color, with light areas. Inner side The cap is permeated with white or yellowish pores, depending on the age of the mushroom, with a mesh structure. The pulp is white, fleshy, juicy, and has a mild taste. When cooked and dried, a rich mushroom smell appears. The leg is thick, brown in color.
Mushroom pickers advise looking for boletus in forests, in the shade of pine or birch trees. The best time to collect is from June to September.
2
The cap is conical, brown, and oily to the touch due to the mucus covering it. The inside of the cap is yellowish; in early mushrooms it is covered with a light mesh, which breaks through over time. The pulp is tender and light, closer to the stem it has a brownish tint. The leg is thin, light yellow.
Butterflies usually grow in families. They can be found in pine forest from July to September.
3
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.
4
It is distinguished by a convex wide cap of orange-red color. The pulp is porous, light, but when broken it becomes darker. The leg is dense, narrowed at the top, covered with dark scales.
You can find the mushroom in a mixed forest, under aspens or near pine trees. Productivity is observed from August to September.
5 Common boletus
The gray-brown cap has the shape of a semicircle. The lower part is light and soft to the touch. The flesh is white, but darkens during cooking. The leg is long, white, covered with dark scales.
The mushroom grows in families under birch trees. Collection time is June-September.
6
Similar to boletus. It has brown hat. The pulp has wide pores, is pale yellow, and darkens when cut. The leg is light brown, with a barely noticeable striped pattern.
When wet, the skin of the mushroom is more difficult to separate.
Often found under pine trees, on loose soils. You can go on a quiet hunt for the Polish mushroom from July to October, inclusive.
7
The cap has a matte surface and has thin scales. There may be color variation from brown to yellowish. The pulp is yellow and has a pronounced mushroom smell. The leg is brown. In early mushrooms you can see a yellowish ring on the stem.
Can be found in forests, in particular mixed type or in deciduous ones. They are usually collected from August to October.
8
This mushroom is the rarest of those presented. It has a wide flat cap, slightly concave at the edges. The surface of the cap is dry, grayish-brown in color. When pressed it acquires blue tint. The pulp has a brittle structure, cream color, but when broken it becomes cornflower blue. It has a delicate taste and smell. The leg is long, thick at the base.
Some mushroom pickers mistake the mushroom for being poisonous due to its ability to change color. However, it is not poisonous and tastes quite pleasant.
Most often seen in deciduous forests, between July and September.
Special attention should be paid to conditionally edible mushrooms. There are quite a lot of them among tubular mushrooms. The most common ones are described below.
1 Oak olive-brown
The caps are large and brown. Internal structure porous, changes color over time from yellowish to dark orange. When broken, the color darkens. The leg is full, brown, covered with a reddish mesh. Used pickled.
Usually grow near oak forests. Oak trees are collected from July to September.
2
It has a wide hat, the shape of which is something like a semicircle. The color generally varies from brown to brown-black. The surface of the cap is velvety to the touch and becomes darker when pressed. The flesh is red-brown in color and changes color to blue when broken. Has no smell. The leg is tall, thick, and you can see thin scales on it. Speckled 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.
Read more about oak trees.
3 Chestnut mushroom
The hat has a round shape and is brown in color. Young mushrooms have a velvety surface to the touch, while older ones, on the contrary, are smooth. The pulp is white in color. Has a slight odor hazelnut. The stem is similar in color to the cap, thinner at the top than at the bottom. The mushroom must be dried before eating.
Found near deciduous trees from July to September.
4
The cap of this mushroom is most often flattened. The color is reddish-red-brown. The skin is difficult to separate from the cap. The pulp is dense, elastic, pale yellow in color. Turns pink when cut. After cooking, the mushroom turns pinkish-purple in color. The leg is tall, cylindrical, usually curved. The color of the stem is similar to the cap. Most often they are boiled before eating, salted or pickled.
Can be found near the pine trees. Distributed from August to September.
5
The hat is round and convex. It flattens over time. The color is yellow-brown or red-brown. May become sticky when wet. The pulp is fragile, yellow in color. It has a distinct pungent taste. These mushrooms have a short, moderately thin stem. The color of the stem is almost the same as that of the cap, but lighter.
The mushroom is used in powdered seasoning form as a substitute for pepper. It cannot be eaten in any other form.
Pepper mushroom can be found in coniferous forests. It is most often harvested from July to October.
Lamellar
Lamellar mushrooms are called because of the cap, the inside of which is permeated with thin plates containing spores for reproduction. They stretch from the center to the edges of the cap along the entire inner surface of the mushroom.
Lamellar mushrooms are the most common and well-known type of mushroom. Quiet hunting for mushrooms of this species lasts from mid-summer to early winter. They can grow in both deciduous and coniferous forests.
Most popular edibles
The most famous of the edible agaric mushrooms are given in this list:
1 Chanterelle
It is distinguished by a concave cap with curved edges, the color of the cap is yellow-orange. The pulp is a delicate yellow color; if you touch it, you will find that the structure is quite dense. The stem has the same color as the cap and continues it.
Distributed in deciduous and coniferous forests. It is necessary to collect from July to October.
Chanterelles have poisonous counterparts. You should pay attention to the color of the cap; in harmful mushrooms it is usually light yellow or pinkish.
2
The cap is covered with rings and may be concave towards the middle. Has light Orange color. The pulp is also almost orange in color and has a dense structure. The leg is small, identical in color to the cap.
You can find it in coniferous forests, under pine trees. Collected from July to October.
3
The cap is convex, covered with thin scales. The color ranges from honey to soft green-brown. The pulp has a dense structure and is light. Attractive with its delicate scent. The legs are narrow, pale yellow, darker towards the bottom, with a small ring under the cap.
Can be found in deciduous forests, on woody surfaces. It is recommended to look for honey mushrooms from September to November.
Honey fungus has it too dangerous double – false honey fungus. Its differences lie in the absence of a ring on the stem, its color is olive or almost black, more saturated.
4
In young mushrooms, the caps 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.
5
The hat has a convex shape and is cream-colored. The inner side is white, with a dense structure. It tastes like flour. The leg is long, white, with an orange tint visible at the base.
Grows in meadows and pastures. Fruiting time is from April to June.
6
The cap of this mushroom is shaped like a cap, which is why it got its name. She has a warm gentle- yellow, 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 a birch or oak tree. They are usually collected between July and October.
7
The shape of the cap is dome-like and has a yellow-brown tint. The pulp is ocher color. The stalk is elongated, in earlier mushrooms it is covered with a white network.
Distributed in coniferous forests. Collected from June to October.
8 Honeycomb-shaped row
The hat is convex in shape. The surface is fibrous and the color varies from red to orange-yellow. The pulp is white, with thick plates. The leg is cone-shaped, white, covered with reddish scales. It is recommended to eat only fresh.
You can find it under the pine trees, from March to November.
9
It has a round cap with the edges turned inward, white or brownish in color, and opens up as the mushroom ages. The pulp is light, and over time changes its color to gray. The leg is low, light, dense in structure. When cooked, mushrooms darken. They have a distinct mushroom smell.
They grow in mixed forests or meadows. It is recommended to collect from June to September.
10
The hat is ear-shaped and has curved edges. Usually light or soft gray in color. Has a smooth surface. The leg is short, thin, white. The pulp has wide plates, white or pale yellow. They do not have a pronounced odor. It is recommended to eat them young, since old mushrooms have a rigid structure.
They belong to the oyster mushrooms and usually grow in families on trees or rotten stumps. It can usually be harvested in warm weather from August to September.
Champignons and oyster mushrooms are cultivated mushrooms. They are bred in artificial conditions for consumption. They can most often be found on the shelves of shops and supermarkets. You can have oyster mushrooms.
The most popular conditionally edible
Among the lamellar mushrooms you can also find conditionally edible ones. You will read about some of them below:
1
The hat is white, with faded yellow spots. Curled to the bottom. The pulp is dense, light, and smells of fruit. The leg is white, cylindrical in shape. When cut, the stem releases a pungent juice. Must be soaked before use.
Collected in birch groves and coniferous forests. Collection time is from June to October.
2
The hat is swamp green in color. It is distinguished by a semicircular shape, wrapped at the edges. The pulp has a delicate yellow color. The stem is short, plump, pale yellow; if the mushroom is broken, a caustic juice is released. Can be eaten after salting.
Distributed in coniferous forests, from June to October.
3
In early mushrooms, the shape of the cap is convex, with the edges curled towards the bottom. The older ones are flatter, the edges are even, concave in the middle. The skin is covered with thin fibers and has a pale pink or almost whitish color. The pulp is white, dense, and exudes a burning juice when broken. The leg is hard, soft pink, narrowed towards the top. Eaten salted.
Grows in birch and mixed forests. It should be collected from June to October.
4
The cap is convex, gray-brown, covered with a whitish coating. The pulp is pale white in color and has an earthy odor. The leg is short, cream-colored. Before eating, boil for 25-30 minutes.
Grows in mixed forests. You can collect from March to April.
5
This mushroom has a convex cap shape with a concave part in the middle. The structure is fragile, brittle. The color of the cap is brown, with a glossy surface. The lower part is light brown. The pulp tastes bitter. The leg is medium in length, brownish in color. This mushroom can be eaten after pickling.
Found under beech or oak from June to October.
6
The hat is light and completely covers the leg. There is a brown tubercle at the end of the cap. The surface is covered with brownish scales. The pulp is white. The leg is long, white. The dung beetle must be prepared within the first 2 hours after cutting, after boiling it first.
It can be found in loose soil in pastures and meadows. It grows from June to October.
7
The cap is 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.
8
The cap is semicircular, with a tubercle in the middle. The color of the mushroom varies from dark gray to brown with a purple tint. The pulp is light in color and has a fruity smell. The leg is medium in height, hollow, and has the same color as the cap. Mushrooms are soaked and salted.
Grows in clearings and forest edges. You can find it from July to September.
9
These mushrooms have a wide, white cap covered with small fibers. The pulp is dense, hard, and produces a caustic juice. The leg is short and fleecy. It is recommended to soak it before salting.
They grow in groups, under pine needles or birch. Collected between July and October.
10 Gorkushka
The cap is bell-shaped, with raised edges. Outwardly it resembles a chanterelle, but differs in brown-red color. The surface is smooth, covered in small fibers. The color of the flesh is lighter than that of the cap, fragile, and secretes caustic juice. The leg is of medium length, reddish in color, covered with villi. The mushroom should also be soaked and salted.
Collected near coniferous trees and birch groves. Mostly found from July to October.
Marsupials
This category includes all mushrooms that have spores in a special bag (ask). Therefore, the second name of this type of mushroom is ascomycetes. The bursa of such mushrooms can be located both on the surface and inside the fruiting body.
Many mushrooms of this species are conditionally edible. Among the absolutely edible ones we can name only black truffle.
The fruiting body has an irregular tuberous shape. The surface is coal-black, covered with numerous irregularities. If you press on the surface of the mushroom, it changes color to rusty. The pulp is light gray in young mushrooms and dark brown or black-purple in old ones. Permeated with white veins. It has a pronounced aroma and pleasant taste.
Black truffle is considered a delicacy.
It grows in deciduous forests, at a depth of about half a meter. The best time to look for truffles is from November to March.
Conditionally edible marsupial mushrooms include:
1
The fruiting bodies are irregular in shape, with numerous protrusions. The color ranges from light to yellowish. Old mushrooms become covered with reddish spots. The pulp is white, has a pronounced smell and nutty taste. When consumed, it requires additional cooking.
Found among coniferous trees in the cold season.
2 Regular line
The cap is irregularly shaped and dotted with numerous grooves. The color is most often brown, with a dark tint, but there are representatives of brighter colors. The pulp is quite brittle in structure, smells like fruit, and tastes good. The leg is full and light.
This mushroom should be boiled before eating for 25-30 minutes. Most often the line is dried out.
Can be found in coniferous forests and under poplars. Fruits from April to June.
3
The hat is round in shape, elongated at the end. The color may vary from yellowish to brown. The surface is uneven, covered with cells of different shapes and sizes. The pulp has a very brittle and delicate structure, it is creamy in color and has a pleasant taste. The leg is cone-shaped. Young mushrooms are white, while older ones become close to brown. Suitable for consumption after boiling or drying.
It grows in well-lit places, mainly in deciduous forests. Can be found in parks and apple orchards. You can collect from April to October.
4
The fruits have a lobe irregular shape, while the leg fuses with the cap. The leg is covered with small grooves. The fruits are usually light or cream in color. It is eaten after boiling.
It is recommended to search in coniferous forests from July to October.
5 Otidea (donkey's ear)
The fruiting body is a cup with curved edges. The color can be dark orange or ocher yellow. Equipped with a barely noticeable false leg. Before use, boil for 20-30 minutes.
Distributed in deciduous forests from September to November. It mainly grows in moss or on old wood.
Marsupial fungi also include yeast, which is often used in confectionery.
It should be remembered that not all mushrooms are safe - there are many poisonous counterparts, and without knowledge distinctive features It's hard 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.
Experienced mushroom pickers can quickly distinguish edible mushrooms from inedible ones. Since the latter are extremely dangerous, it is necessary to be able to distinguish poisonous types from those that can be safely eaten.
Types of mushrooms
In most classifications, mushrooms are divided not into two, but into three large groups:
- edible: they are not only collected, but also specially grown for preparing various dishes
- inedible (poisonous): outwardly they may look like edible counterparts, but after consumption they cause severe poisoning, often leading to death
conditionally edible: some of them are edible only at a young age, others cause poisoning only when mixed with alcohol or certain foods; still others require lengthy cooking to remove the acrid taste; for example, in Poland, white milk mushroom is considered inedible, while in Russia it is soaked and then salted, resulting in a unique dish with a pleasant aftertaste.
By composition lower layers mushroom caps can be:
- tubular: the layer consists of numerous, tightly touching tubes running perpendicular to the cap
- lamellar: parallel thin plates, like the tubes, are located perpendicular to the cap.
There is also a classification of fungi according to methods of reproduction, cell type and some other principles, but they will not be considered within the scope of this article.
Structure. Main features
All types of mushrooms, with the exception of morels, strings and truffles, consist of a cap and stem, forming a fruiting body. The part located underground has the appearance of thin threads called mycelium. Mushrooms are one of the most amazing representatives of the kingdom of nature, combining the characteristics of not only plants, but the simplest animals.
Therefore, scientists have separated them into a separate section of botany. Like plants, they have a cellular shell structure, feed by absorbing nutrients from the soil, and reproduce by spores. A similar feature is their low mobility.
Fungi can be classified as animals due to the presence of multicellular forms and chitin, which is characteristic only of the skeletons of arthropods. In addition, mushrooms contain glycogen, which is found only in vertebrates in the muscles and liver.
Tubular types
White mushrooms
The color of the cap of this mushroom is not white at all - it is brown. The name is connected only with its contrast to the “black” obebuk, the cut of which quickly darkens. The pulp of the porcini mushroom remains the same even after prolonged heat treatment. Fruiting time for the main species is June-October.
In every locality it has special name, for example, boletus, pan mushroom, cow or mullein. In some areas, other types of mushrooms with a light color of the stem and the space under the cap are called porcini: in the Cis-Urals and the Far East, this name is used for boletuses and boletuses. In Central Asia, white is called oyster mushroom, and in Crimea - giant talker, growing in the mountains.
Porcini
Porcini mushrooms are found everywhere except Antarctica and arid regions. The main habitats are coniferous, deciduous or mixed forests. Ripening time depends on the region. The first mushrooms appear already in May or June. The harvest ends in the southern part of Russia and Europe in October-November, and in the northern regions at the end of August.
- Description
- A real porcini mushroom has a fairly large convex velvety cap 7-30 cm in diameter, in some cases even reaching 50 cm.
- Its skin is reddish-brown in color.
- In young specimens it can be almost milky white - it darkens and “flattens”, becoming almost flat, only as it grows.
- Less common are yellow, yellowish-orange or reddish caps.
- The massive stem of such a mushroom at the base is dotted with small veins and has a peculiar barrel-shaped shape (there are also specimens in the shape of a club).
- Its height is 8-25 cm and thickness is about 7 cm.
- With age, the leg begins to stretch and take on a cylindrical shape with a thickened base.
- In some specimens it is widened or narrowed in the center.
White mushrooms
The pulp is quite fleshy, light shade, dense. With age, it turns fibrous and begins to turn yellow. Hence the name of the porcini mushroom used in the Perm and Novgorod regions - zheltyak. Olive colored spores.
The tubular layer of the cap with a notch almost at the stem itself is separated from the pulp quite easily. Light or soft pink in young fungi, it turns yellow over time and then becomes greenish-olive. The smell of raw ones is very weak - they acquire a pleasant unique aroma and piquant taste only when boiled or dried.
Even experienced amateurs quiet hunt» know that some distinction criteria do not apply to specimens of non-standard shape or color. Therefore, if you are not completely sure that a mushroom is edible, it is better to throw it away.
- Kinds
Depending on the type of forest, porcini mushrooms are divided into several forms:
- spruce white ( standard form) with a red-brown cap: most common variety
- birch: has an almost white cap
- oak: quite common form; it can only be found under oak trees; it has looser flesh and a brownish-gray cap
- pine (pine): equipped with a dark cap, which may have a slight purple sheen; pulp with a reddish-brown tint.
A separate early form is distinguished, which is found only in the pine forests of the Middle Volga region - its collection is carried out in May-June. Unlike the pine form, when cut it has not brownish, but slightly red flesh. Porcini mushrooms are also divided into shades (it can be different in each area). In Europe and Transcaucasia, as well as the forests of North America, there is a net form that looks like a moss fly.
boletus
There are about 40 varieties of boletus (obabkov, birch boletus), which are quite similar in appearance. They grow in small groups, called ring colonies, or less often individually. Therefore, having found the very first mushroom, from the forest with empty handed you won't leave.
Boletus mushrooms jump out of the ground literally before our eyes: per day they are able to rise by 3-4 cm. The ripening period is only 6 days. After this period, the mushrooms begin to age just as quickly.
- Description
- Young mushrooms have light caps with a diameter of up to 18 cm; they begin to darken and turn into dark brown with age. Over time, the hemisphere-shaped cap turns into a characteristic cushion-shaped one. In wet forests it may be sticky and covered in mucus.
- The stem of the boletus with a diameter of up to 3 cm and a height of up to 15 cm is light gray or whitish in color and cylindrical in shape. One more characteristic feature The mushroom consists of dark gray scales located longitudinally on the stalk.
- The boletus pulp is quite dense and white, only slightly darkening when cut. Over time, it becomes more loose, fibrous and tough. The color of the spores is brownish-olive.
- Kinds
Based on their places of growth, shape and color, boletus mushrooms are divided into 10 main species (only 9 are found in Russia):
- ordinary: has the most valuable taste properties; the cap of such mushrooms is reddish-brown; the leg is thickened and has a fairly dense structure
- swamp: it can only be found in wetlands; distinctive features - a thin leg, a light brown or light gray cap and looser flesh than the ordinary type
- black: its cap is almost black, and the leg is thick and shortened; has high taste properties
- harsh: has a very rich, pleasant, not too pungent smell and a sweetish taste; cap covered with scales, grayish or brown, sometimes with a purple tint
- pinkish: grows only in the North, growing season - autumn; the color of the cap is heterogeneous - from brown to brick; trying to reach for the sun, has a bent leg
- multicolored: The leg of this boletus is white, but the cap can have a variety of shades from gray and orange to brown, often with a slight light tan
- hornbeam: received its name due to the characteristics of its growth - it is found only in hornbeam forests, in Russia, mainly in the Caucasus; cap color from ashy or whitish to ocher
- tundra: grows under the crowns of dwarf birches, has a small cap of light beige color.
When picking mushrooms, none poisonous mushroom shouldn't even make it into the trash can. After all, even a small piece of it can be enough for serious poisoning.
Boletuses (redheads)
This type of mushroom, indeed, can most often be found under aspen trees. And their bright hat in the shape of a hemisphere (half a ball) is very similar in color to fallen and yellowed orange-red aspen leaves. As it grows, its shape flattens.
Even a beginner can collect boletuses - after all, their false analogues simply do not exist. True, they often grow alone or in rare groups. They can be found in deciduous or mixed forests not only at the roots of aspens, but also birches, oaks, pine trees and even poplars. They love young trees very much and often hide in their crowns.
- Description
- The cap of a mature boletus with a diameter of 15-30 cm is smooth or slightly rough, fitting well to the leg.
- The tubular layer is up to 3 cm in size. Over time, it darkens even with a slight touch and becomes loose.
- Another feature of the boletus is its rather long and thick (up to 22 cm), slightly rough club-shaped leg, expanding downward.
- The diameter of the boletus cap is usually 5-20, less often 30 cm.
- The fleshy and dense pulp of the boletus immediately oxidizes in the air - when broken, it darkens to a blue-green color.
They are named so for their slimy skin - indeed, it seems as if they were covered with oil on top. These mushrooms grow from September to October in the European part of the continent, as well as Mexico. This mushroom can be found on sandy soil in almost all types of forests from pine and oak to birch.
It is also found in clearings and meadows. In terms of protein content, boletus can compete even with porcini mushrooms. They can be salted, boiled or fried. When eating, the slippery skin is removed.
- Description
- The cap of young mushrooms is brown-chocolate or yellow-brown, convex, hemisphere-shaped.
- Over time, it smoothes out and becomes flatter.
- The leg is much lighter, with a slight yellow tint and an almost white membranous ring.
- Its height is 4-12 cm.
- Butterflies have juicy flesh, which is lighter under the cap than at the base.
- Worms simply love them - damage can reach up to 80%.
- Kinds
Good harvest
These mushrooms include not only common boletus, but also their yellow-brown variety - even the stem of such boletus is colored intensely yellow. Another type is granular. Outwardly similar to yellow-brown, but has a less intense color. He doesn't have a ring on his leg.
The larch butterdish has a yellow-brown or lemon-yellow cap without cracks or tubercles and a thick stem of the same color in the form of an elongated cylinder or club.
Lamellar mushrooms
The mushroom, once called the king of mushrooms in Rus', can be found in both deciduous and mixed forests, mainly next to birch trees. Some species are found only under coniferous trees, on acidic soils. It grows in groups, less often alone. Milk mushrooms are collected from early July to October.
This mushroom can be considered truly Russian - in Europe it is not recognized and is even considered poisonous due to its peculiar bitterness, which, however, goes away after soaking. It is not intended for cooking or stewing - it is only salted.
- Description
- The cap of a young real milk mushroom has a flat-convex shape.
- As it grows, it changes to a funnel-shaped one with a characteristic, slightly inward-turned edge that is slightly pubescent.
- The skin is wet, slimy, to which foliage quickly sticks, light yellowish or light cream in color, sometimes with darker spots. Cap diameter 5-20 cm.
- The average height of the stem, smoothly flowing into the cap, is 3-7 cm.
- As it ages, it becomes hollow. The flesh of the milk mushroom is quite dense, fragile and brittle.
- When exposed to air, the milky sap begins to darken to a gray-yellow color.
- The spore powder also has a yellow tint.
- The smell of fresh mushroom is very pungent, unique, vaguely reminiscent of the smell of fruit.
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