Are there cheerful to poisonous. Plate mushroom Syroezhka: description and how to clean it

Mushroom Marsh Mobby in photo

Mushroom Syroezhka Bolotnaya edible, his 6-15 cm hat, at an early age convex, with a terched edge, later opened or concluded in the middle, smooth, bright, red, strawberry color. Plates are white, then the colors of the butter. The leg is white or with a reddish tint, 5-12 cm long, 1-3 cm thick. Flesh with a mild taste. The pulp is not a fibrous, fragile, looks like a break, as if assembled from small crystals. Milky juice is not white, nor transparent. Spore powder hidden.

Growing on acidic soils, on peatlands, under fir or pine. Finding it in bright color simply.

See this Mushroom Syroezhka in the photo, which illustrates its appearance:

Mushroom Syroezhka Bolotnaya
Mushroom Syroezhka Bolotnaya

The savory cream is different from the Red Amanita (Amanita Muscaria) with the lack of ring and volley, and fragile, not a fibrous leg.

Mushrooms Raw Yellow Wine Reds in the photo

What fungi mushrooms wine-red are known to botany and can be used in food? Mushroom edible. A 5-12 cm hat, in an early age convex, with a terched edge, later from opened to concave in the middle, smooth, bright, brown-red or wine-red. Plates are whitish, light-hidden. The leg is white, with a purple tint, 5-9 cm long, 1-2 cm thick. The flesh with a mild taste, on a cut gray. The pulp is not a fibrous, fragile, looks like a break, as if assembled from small crystals. Milky juice is not white, nor transparent. Spore powder light cream.

Grows in the rash forests, on peatlands, under fir or pine.

Fruit from July to October.

The yellow-red cheese is different from the red amanita (Amanita Muscaria) lack of ring and volley, and fragile, not a fibrous leg.

Cheerful cheese mushrooms in the photo

Yellow-hidry chewing mushrooms. A 5-10 cm hat, in an early age convex, with an edged edge, later from opened to concave in the middle, smooth, yellow-hidden. Plates are whitish, later grayish yellow, with a leaking edge. White leg, seating, 4-8 cm long, 1-2 cm thick. The flesh without taste, not a fibrous, fragile, looks like a break, as if assembled from small crystals. Milky juice is not white, nor transparent.

Spore powder light-chicken.

See edible raw mushrooms in the photo, which shows the appearance:

Cheerful cheese mushrooms
Cheerful cheese mushrooms

Fruit from July to October.

The cheese of yellow-hidden differs from yellow agariths. The absence of a ring and volley, and a fragile, not a fibrous leg.

Green Mushroom Rod Saws

Green Mushroom Rod Saws
Green Mushroom Rod Saws

Green cheese mushroom edible. A 5-10 cm hat, in an early age convex, with a crowded, later from opened to concave in the middle, smooth, bright, herbal-green or olive-green. Plates are whitish or cream oil, with damage and in old age, rust-brown spots appear. White leg, lower rusty, 5-8 cm long, 1-2 cm thick. The pulp with a slightly sharp taste, not a fibrous, fragile, looks like a break, as if assembled from small crystals. Milky juice is not white, nor transparent. Spore powder light-chicken.

This green mushroom of the kind of cheesegles grows in deciduous, mixed and coniferous forests, under birch, fir or pine.

The crumpled green is different from the pale refining (Amanita phalliodes) in the absence of rings and volley, and fragile, not a fibrous leg.

Golden yellow raw in the photo

Golden yellow variety edible. A 5-8 cm hat, in an early age convex, with a terched edge, later from opened to concave in the middle, smooth, bright, dark yellow or orange-yellow with a dark middle. The edge of the hat with an orange tint. Plates are yellowish or yellow or orange-ocher. The leg is hollow, white, with a pink or yellow tint, 5-9 cm long, 1-2 cm thick. White flesh with a mild taste. The pulp is not a fibrous, fragile, on the break looks like small crystals. Milky juice is not white, nor transparent. Spore powder light-chicken.

Look at this kind of cheesegles in the photo, which show the appearance of the fungus at different stages of development:

Golden yellow cheese
Golden yellow cheese

Grows in coniferous, mixed and deciduous forests.

Fruit from July to October.

Golden-yellow cheese is different from yellow agariths in the absence of rings and volley, and fragile, not a fibrous leg.

Brown cheerful in photo

These varieties of mushrooms are edible: a 6-15 cm hat, a convex hat, with a crowded edge, later from opened to concave in the middle, smooth, hidden-brown or nut-brown. Plates are whitish, creamy yellow with brown spots. White leg, seating, 4-8 cm long, 1-3 cm thick. Flesh with a mild taste, white in a hat flew with a brown tint. The pulp is not a fibrous, fragile, on the break looks like small crystals. Milky juice is not white, nor transparent. Spore powder cream.

Brown cheese grows in coniferous and mixed forests under fir tree.

Fruit from July to October.

The brown cheese is different from yellow agariths. The absence of rings and volley, and a fragile, not a fibrous leg.

Food cheese in photo

Mushroom edible. A 5-10 cm hat, in an early age, convex, with a crushed, later from opened to concluded in the middle, along the edge with short swingings, smooth, dirty-red or brownish. Plates are white. The leg is white, yellowish, narrowed down the book 3-6 cm long, 1-2 cm thick. The pulp with a mild taste, not fibrous, fragile, on the breakfast, as if assembled from small crystals. Milky juice is not white, nor transparent. Spore powder white.

Food cheese grows in deciduous, mixed and coniferous forests, in parks under the birch or under the pines.

Fruit from June to October.

The cheese food is different from red amoormen. The absence of a ring and volley, and a fragile, not a fibrous leg.

Spring whole in the photo

Mushroom edible. A 6-10 cm hat, in an early age convex, very smooth and dense, with a crowded, later from opened to concave in the middle, smooth, dark olive, chocolate. Plates whitish, later yellow-hidden. White leg, 4-8 cm long, 1-3 cm thick. The pulp with a soft taste on a cut gray. The flesh is not a fibrous, fragile, at a breaking like a collected from small crystalline. Milky juice is not white, nor transparent. Spore powder light-chicken.

It grows in conifer, mixed and deciduous forests, under the pines, under the fates and oaks.

Syrynae is whole fruits from July to October.

No poisonous twins do not.

Sweeper Zhuge-eating in the photo

Mushrooms inedible. You need to know about how the mushroom looks like a grip-caustic: 5-9 cm hat, in an early age convex, with a terched edge, later opened or concluded in the middle, smooth, bright, pink, light red. The plates have grown, white, old mushrooms are yellowish. White leg, seating, 5-9 cm long, 1-2 cm thick. White legs pulp, hat pinkish, with bitter burning taste, with fruit smell. The pulp is not a fibrous, fragile, looks like a break, as if assembled from small crystals. Milky juice is not white, nor transparent.

Grows in rash forests, on peatlands, under birch, alder or pine.

Fruit from July to October.

Look, how the mushroom has a mushroom with a burda-eating in the photo and remember that you should not take it in my basket:

Grip-caustic
Grip-caustic

You can confuse with edible raw marsh.

In our country, Russula is deservedly considered the most numerous mushrooms. Of the more than 250 known species belonging to the eponymous gene, only on the territory of the former CIS occurs at least 80, which is about 45% of the total fungal mass of domestic forests. But despite this, they never suffer from overpayment of mushrooms because of two serious flaws. First, in the table of the food value of raw materials included only in the third, "mediocre" category. And, secondly, in almost all types, the pulp with age becomes so britter and crumbly, that even with a careful collection of "quiet hunting" lovers with difficulty, it is hard to bring home more or less whole mushrooms, and not mushroom crishevo. Nevertheless, it is raw materials that have a number of invaluable advantages. Not only are these mushrooms are equally steadily reacting to heat, cold, drought or constant dampness, so they also grow equally well in almost every forest - both in deciduous, and in conifer, and in mixed. And if you consider that they are found from the end of the spring until the middle of the autumn, even in the most lack of town year, and at the same time they never "hide", like the same Boroviki, and together "put on the show" your colorful caps, then for a novice cheese grib can Become just a find. An essential "plus" in their favor can be considered that for use in food, most species require minimal culinary processing, as they even acquire the "necessary readiness" on average throughout the day.

From the point of view of nerds, lamellar mushrooms are counted in the name, in the title of which the term Russula appears, but they are as soon as they are not called - hacking, bruises, crusts, chernushkami, strokes, etc. Such a variety of appearance successfully characterizes the people's saying about thirty-five sisters from different mothers. After all, in the color of these mushrooms there is both red, and gray, and pink, and green, and yellow with purple colors, which can also change in the influence of the sun. Despite the fact that at first glance, many raws appear look like, they can have different sizes and shapes of the hats, and those in turn - also different with a wavy or strollery edge, easy or poorly removed, mucous, matte or cracking skin , etc. To determine absolutely all the features of a separate type sometimes, only the experienced Mikogu is sometimes formed, so the mushrooms in the "subtleties" of the species affiliation are not particularly deliberate and, as a rule, with the collection, the raw materials are determined by the most noticeable features - appearance and hats. A typical cheerful in young age has a spherical or semi-shaped hat, which, as the fungus groves, it acquires an outstretched, flat or even funnel-like, like ground, shape with a wrapped or straight, sometimes cracked edge. The legs in most types of cylindrical and smooth, painted, like records, in porcelain-white color, and the flesh in young mushrooms are dense and white, the color does not change on the cut. Although there are among the raw materials and species with painted legs (more often in pink color), and changing the color on the cut (to brown, gray and even black).

There are no theoretically poisonous fungi among the raw materials, but there are either edible or conditionally edible. The conditional edibility of the latter is due to the bitter taste of the pulp, which disappears only after thermal processing. For consumption in fresh or fry, they are not suitable, but successfully used mushrooms for marinization and salt. The exception can only be species with a very burning caustic pulp, which foreign experts are defined as weakly poisonous or inedible. Their raw pulp, as a rule, causes strong irritation of the mucous membranes and vomiting, in the worst case - a slight disruption of the gastrointestinal tract, that the poisoning in the full sense is still difficult to call. Moreover, even such "relatively dangerous" rashes, some mushrooms are used in the solence after a long (at least 20 minutes) of boiling and thorough washing. The overwhelming majority of fans of "quiet hunting" from collecting conditionally edible cheese makers are trying to refrain, as it is believed that continued pre-treatment significantly reduces them and so mediocre taste. Not the last role in the refusal to collect such species is often played and characteristic of the most "false" (inedible twins) of fungi signs - "scream" -yrky color, a change in the color of the pulp on the breakdown and during cooking, an unpleasant smell. Based on this, some mushroom skins call many conditionally edible raw materials "false", although from a scientific point of view, this is not entirely correct, since even edible species may have similar "suspicious" properties.

For example, the "screaming" color is characteristic of edible Bolotnaya cheese (R. paludosa) and Golden cheeseing (R. aurea). At the first type of a bright red hat, it can be with faded light orange or dark brown spots, and the second one is first kinenar-red, and with age it becomes chromium yellow or orange with red spots. Golden adult specimens, by the way, look very atypically for cheesecakes - with bright golden plates, yellowish legs and a golden pulp under a hat. In the young age, both species have white cylindrical legs and non-changing white flesh without expressive taste and smell, and the color of the plates can vary from white to a slightly pinkish or yellowish. The marsh rim forms mikurizu with a pine, but it is found not only in coniferous forests, but also on wet peatlands, along the edge of the marshes, and the grove is golden - a permanent inhabitant and coniferous, and deciduous forests. Despite such a "causing" appearance, and the marsh, and golden raw materials are considered quite tasty edible mushrooms of the 3rd category.

Similar "screaming" appearance have conditional and edible Syroezhka Zhghead (R. Emetica) and Raw Mair (R. Nobilis) with strong (worse than in Chile's pepper) burn-bitter taste and counted by foreign specialists, at least, to inedible mushrooms. Since the second type grows, as a rule, in the beech forests, we have the edible varieties described above with a greater probability can be confused with a raw zhughead. It forms mikuriza with coniferous and deciduous trees, but grows mainly in raw and swampy places, along the edge of the marshes and peatlands, like a swamp's crumpled. However, in contrast to the marsh, the grid-haired crude has a light fruit smell of pulp, which can also be painted in pink color over time. The most reliable way to distinguish these species is to lease the flesh on a break: disorders of the digestion will not cause it, but the future mushroom dish will definitely save. After all, the edible grades listed above can be prepared without preprocessing, and the burnhead without a long (!) Bureaging and washing a sharp taste will never lose. By the way, by the same principle you can "calculate" and conditionally edible Blood-red cheese (R. Sanguinea): It is characterized by the same "screaming" appearance and sharp taste of the pulp, but at a breakthrough does not change the color.

Relatively "calm" colors are characteristic of edible raw materials raging (R. Xerampelina), edible (R. VESCA), green-red (R. Alutacea) and whole (R. Integra). The color of their caps varies in pink-brown tones, with an admixture of burgundy and purple. The characteristic difference of these cheese makes is the color of the legs and plates: white in young mushrooms, they get a little pinkish (yellowish) shade with age, often with rusty spots. The white flesh of the last three species does not change the color on the break and either there is no smell, or has a pleasant mushroom (nut), is absolutely safe for health and acquires an excellent taste and smell in boiled, fried, salt and pickled form. But in the raw raw pulp, it is initially yellowish in a slice quickly raging, and also smells of fish - what is not characteristic signs of "false" mushroom? Oddly enough, the unpleasant smell of this crude disappears quickly with minimal (5 - 7 minutes) heat treatment, and the mushroom itself for exceptional taste qualities is considered even a delicacy.

Conditionally edible appearance Beautiful cheerful (R. ROSACEA) and Cheerful fading (R. Pulchella), often found in deciduous forests under birch and beech on limestone. In both of these species, the flesh is dense and white, the color does not change on the cut, but he is sad, so the best taste shows in the bed. The colors of the caps of these cheese makers cannot be called constant, as it can change due to burnout: they have a beautiful rich rose in a darkest rose, and the raw-fading red-purple hat becomes a pale pink-brown with a light center. A noticeable sign of both kinds - the skin from the hat is separated very badly, and the "edible analogues" listed above are easily (at least until the middle of the Hats). Despite the fact that these mushrooms are not particularly danger (in the sense of poisonousness), their tasteings in boiled and fried dishes are able to cause only disappointment, so it is better to use them exclusively in pickles, and preferably in combination with other mushrooms.

Interestingly, some edible raw materials, in whose color is yellow, also often introduced lovers of "quiet hunting" to delusion. For example, Light yellow cheese (R. CLAROFLAVA) The color of the hat is saturated with yellow-yellow, and its white flesh is not only gray on the cut, but during boiling it rapidly darkens, which is not characteristic of many edible cheese makers. Less "suspicious" appearance have Sensible cheese (R. DecoloRans) and Small almond (R. LauroCerasi), who have a coloring hats can vary from yellow-hidden to brown-honey. The first type, the pulp on the cut is gray, but has a pleasant mushroom smell and a sweet taste, and the second one does not change the color, but differs slightly burning taste with a typical almond aroma. For tasteings, these species are inferior to many of the edible raw materials described above, but in baskets cautious (inexperienced.) Mushrooms still fall more often than the same raw and marsh.

With a high probability of external signs, these edible species can be confused with conventional-edible representatives of the genus - Raw ocherism (R. Ochroleuca) and Valuem. (R. Foetens), which are often found in raw forests. In the raw, the coarse white pulp on the break is also slightly dark, but there is no smell and is distinguished by a very caustic taste. Voyy, despite his reception to conditionally edible mushrooms, many mushrooms are trying to avoid the party at all. It is not enough that his very fragile white flesh on a break becomes a buroy, so she also has a burning-bitter taste and repulsing the smell of vocal oil. To use this mushroom in food, even before the litter it occurs for a long time to soak or cook with a repeated change of water, and such "tests" can only be mushroom with aging. Therefore, if you do not consider yourself an expert in such "culinary art", when collecting "light-hollow" rashes, try to avoid copies with a very unpleasant smell and taste.

Separately, it is necessary to say about green and blue raws, which in most literary sources are called the most tasty in any (boiled, salty and dried) form. The fact is that it is green-handed - Syroezhka scaly, or greenish (R. Virescens), Green cheese (R. Aeruginea) and their analogues - have a dangerous poisonous twin - pale toes. The period of fruiting in these fungi coincides, they grow equally in mixed and deciduous forests, and even outwardly similar to snow-white legs and plates, as well as herbal-green or gray-green hats. Therefore, when collecting green-packed raws, they cannot be "tasted in", and "falsity" to determine on others typical of the pale refrain by external signs - the presence of rings and volley on the leg. And, of course, try not to use green hats of raws, assembled without legs in food "suspicious".

Coloring Sinesh Happing Syroyshek - burbed-Lazoroea (R. Caerulea), blue (R. Azurea), sina-yellow (R. Cyanoxantha) and others - perhaps, can be called the most unstable. The color of the hats can be changed from the saturated wine-purple to the burnt blue-green with all sorts of inclusions of light or dark (burgundy, yellow and brown) spots. Blue color is the main trump card of these cheesegles, because in the color of the conditionally edible mushrooms it is practically absent, although the purple with all sorts of variations of red and pink, as, for example, Surgeons Sardoniksova (R. Sardonia) or Smashing breaking (R. Fragilis). Compared to other types of syneshlyaping raw materials, there are also relatively strong elastic pulp, which in the freshly prepared and salty form shows the best taste quality, although some instances can be seed at a break. As a rule, it is such sweets that most of the "quiet hunting" lovers consider the most "safe" to collect, but for reliability, it is still recommended to try their flesh to the tongue and collect only mushrooms with soft, without causticity, taste.

The most unpredictive raw mushrooms in one voice called pribrabia - ceing (R. Nigricans), the black (R. adusta), familitative (R. Densifolia) and others. Outwardly, these conditional and edible mushrooms are more similar not to the raw, but on the flashlights (freight) - with short legs that have grown into them with plates and twisted hats with an indulged center, but differ from the latter the absence of eager Milky juice. , And the rear of black is also an unpleasant smell of mold. The hats of these mushrooms are always dirty (in the ground and leaves) and painted in a dirty-brown, dark gray or brown-hot shades. But these differences from the so-called "real" cheese makers are not limited. First, the priests refer to the 4th category of edibleness, therefore, it is recommended mainly for a mustol. Secondly, their pulp on the cut always becomes pink, after which it gradually darkens (gray, black). Thirdly, even before writing, these mushrooms are highly recommended to soak or cook at least 20 minutes. In the bed, by the way, they also acquire the "non-primable" dark color. And the last but, probably, the most important thing is that these fods are always very worm. Considering the fact that a light disorder of digestion can cause both improperly prepared and diesel mushrooms, the boils are still better to leave for the forest inhabitants, and pay attention to other raw materials, which in our forests more than abuse.

Despite the fact that many cheerful mushrooms are ignored, completely "write them off from the accounts" is still wrong. After all, in antiquity, salted raw materials were in popularity only to the Gruzhka and Ryzhikov, which is already talking about many. And, in truth, not to take advantage of the richest selection of sin to assemble at least a handful of govari, bruises or rubella if not for soup, then at least for rapid salting. But do not forget: if you define the edacy of the crude "into the tongue", with green-haired always be careful and very careful.

The widespread kind of fungi can often be seen both in coniferous and in deciduous forests. They make up 30-40% of the whole growing mushroom mass there. His name of the crude was obtained because some of them can be raw. But not all sorts are fitted. Mortally no poisonous cheese makers, but some have burning taste and weak toxicity. They are annoyed by the mucous membrane of the stomach and can cause intestinal disorders.

Features of mushrooms

Syruzhka belong to lamellar mushrooms. Description of the features inherent in most species, the following:

1. 1. In young mushrooms, harsoid hats or bells, then they become flat, funnel-like or convex. They have straight, curved, sometimes rumbled edges. Hats easily break, which reduces the value of mushrooms.
2. 2. The peel is dry and matte, less often wet and shiny. Most, she is well separated from the pulp at the edges. Its color depends on the type of mushrooms.
3. 3. Plates are usually frequent, white or yellowish. In form they are straight, with stupid or sharp edges.
4. 4. White leg, smooth cylindrical shape, some species have a thickened or pointed bottom. It is usually dense, sometimes hollow from the inside.
5. 5. The flesh is dense, fragile. Old mushrooms have spongy and easily crumbles.
6. 6. The color of the spore powder varies from white to yellow.

The first raw materials appear in July and grow up at the end of summer. They grow under deciduous trees: birch, oaks, alder and others. Often they can be seen under pines and firs. This type of mushrooms forms mikuriza with wood roots.

Most cheesecakes are edible, only some of them belong to weakly toxic.They are prepared in different ways: fry, salted, marinate. These mushrooms are quite useful, they contain vitamins of B and PP groups.

Sreets grow in Eurasia, Australia, North America and East Asia. In nature, there are 275 of their species. Sometimes interspecies between them are almost invisible.

Description of edible species

Copies with yellow, blue, green hats are considered the best of the cheese.. The red shade in them should be as small as possible. Edible includes the following types.

Refrupt or dry ground

These mushrooms have white hats with yellowish spots. Their form is first convex, then the funneloid. Short legs, narrowed down. Breakdowns are collected from mid-summer until October. They prefer coniferous and mixed forests. Mushrooms are salted, marinate, fry after boiling. The taste of the stratum is sharp, somewhat caustic.

Yellow

The mushroom hat is covered with yellow skin. At first it happens hemisphere, then takes the shape of a funnel. Size of the cap - from 5 to 10 cm. Skin is easily moving along the edges. Plates are white, in old copies yellow or grayish. Syroezhka have a sweet taste, devoid of bitterness.

Blue

This kind of cheese makers usually occurs in coniferous forests. Skin on the hats is blue, brightly brighter. The diameter of mushrooms - from 3 to 10 cm. Light legs, 3-5 cm long.

Green

This mushroom grows in medium latitudes. He has a yellow-green hat, first round, then concave, up to 10 cm in diameter. Despite the low-reaching species, the green cheese is very tasty. It is fry, boiled, salted and marinate. This view is sometimes confused with pale loins.

Food

The mushroom has an attractive pinkish-brown hat, the size of which reaches 5-9 cm. It has a cylindrical white leg. Sreets are collected in the forests from July to autumn.

Wilshaw

Mushrooms are found at the end of the summer or early autumn. They prefer deciduous forests. They have funnel-shaped caps, gray-green on the edges and brought in the middle. White legs have brown spots down.

Bolotnaya

This cheese can be found in raw, often swampy places, mainly near the pine. It grows from July to September. The mushroom hat first convex, then takes the shape of a funnel. At the edges, it is red, and closer to the center will boil. White leg, often with a pinkish tint. It is a very tasty mushroom, which is fry, boiled, pickled and salty.

Greenish

The crown is found under the birch, where it grows until the middle of the autumn. The mushroom has a big bluish-green or gray-green hat size up to 15 cm. In young instances, it is a spherical, then becomes concave or straight. Before using raw, they are blanched, after which they boil, fry or marinate.

Green-red

This cheerful appears at the end of July. It has a large diameter with a diameter of up to 20 cm, the color of which is purple, sometimes red and yellow. The leg is white or pinkish, a height of 3-12 cm.

Sina-yellow

It is found from July to October in mixed forests. She has rounded or prostrated violet or greenish caps. The leg is fleshy, white, sometimes reddish or lite. The taste of the pulp is pleasant, sweetish.

In addition to edible, there are also conditionally edible species. These mushrooms have a bitter taste, but after boiling, they can be used for salting. Such species include voyui, golden-yellow cheerful, beautiful, black and others.

Inedible cheesegings

They are also called false. They are distinguished by an unpleasant caustic taste.

Berezova

Mushroom grows from mid-summer until October. He prefers the clearing near Berez, as I forms a mycosis with them. These cheese makers have bright hats of red and purple tones.

Blood-red

It grows near the pine from August to October. Smoked small rounded or flat hats of dark red color. Cylindrical legs, dense, in old copies - hollow. Their color is pink, sometimes the wine-red, in the bottom is brighter. The mushroom has a sharp smell and caustic taste.

Cheese cheese

This mushroom was called in honor of French Mikologa L. Kel, who first described it. He has a purple-purple hat with a size of up to 6 cm, covered with adhesive skin, which is easily removed. The leg is fragile, cylindrical, 5-7 cylindrical height. Pure purple flesh, with a pleasant smell of the gooseberry. The taste is very caustic. The mushroom grows near coniferous trees.

Fragile

The cheese is distinguished by an extremely fragile pulp. She has a thin flat hat, in the center concave. Color on edges purple or pink, and in the center of purple. The leg is white with a yellowish tint, a little discarded below. The pulp has an unpleasant burning taste.

The following two types of mushrooms are toxic and cause easy poisoning.

Maira raw

Grows in deciduous beech forests. It has a convex or slight concave hat from 6 to 9 cm with a diameter. The young cheese makeup color is rich red, then he fades. Skin adjacent to the flesh. The leg of the cylindrical shape, dense, white, the base can be yellowish. The flesh is burning, with a pleasant honey or fruit smell. When used in cheese, the mushroom causes poisoning.

Zaguch-caustic

This species is found where pines are growing. A red or pinkish hat of a flat or spread shape has a red or pinkish. The pulp has an unpleasant smell and burning taste.

The difference between edible and inedible raws

To understand whether the found mushroom refers to edible or inedible, you need to consider it carefully. For inedible species are characterized by the following signs:

• bright, screaming cap color;
• dense pulp, which when heated changes color;
• coarse plates;
• sharp, sometimes unpleasant smell that can cause sneezing;
• they do not damage the worms.

But these signs can also meet with edible species. Some mushrooms advise to bite off a piece of mushroom and smoke. If a burning taste appears in the language, you can not collect them. But this advice should be treated with caution.

The most dangerous thing that can happen when collecting mushrooms is to take the edible green and greenish raw with a pale refining.

In appearance, these mushrooms are similar, but they have differences for which special attention should be paid to:

1. 1. The raw cylindrical or somewhat narrowed leg. With pale and white, it looks different (thickened bottom, has a ring and streak).
2. 2. Hats can be similar, but the pale loaves under them there are films.

Although the cheesegings do not represent much danger to the body, but even with light signs of poisoning, measures should be taken. You should rinse your mouth and try to cause vomiting. As a vomit, drink a glass of warm water with 1 spoon of salt or soda. It can also be done by drinking a lot of water and clicking on the root of the language. After the first aid of the victim should be immediately sent to the hospital.

In the forests there are a large number of different types of cheesegles. Sometimes it is difficult to distinguish an edible mushroom from the inedible, besides there is a danger to take a pale refining for the cheese. It will not always help even such mushroom properties like color and smell. Therefore, it is better not to risk and not collect instances that cause doubt.

Syrozhka is the mushrooms of the Basidiomycete Department, the class of agaricomycetes, order of rungular (RUSULL, SWOOL), family raw materials, kind of cheerful (lat. Russula.).

Mushrooms received their Russian name due to the fact that many of them can be eaten after a daily salmon. Some raws can be raw, but there are bitter taste species that it is desirable to soak before cooking to remove bitterness. The Latin name of the genus originated from one of the colors of their hats: the word "russulus" is translated as "reddish".

Syroezhka: description and photo of mushrooms. What does the crude look like?

Hat

The fruit body of the cheese makes the hats and legs. The shape of the hats changes as they grow and developed. In young raws, it happens a semicircular, almost spherical, semi-shaped; Then it becomes a convex or convex-prostrate, and old mushrooms are flat with a concave middle or funnel.

The edges of the hats in different types of cheese makers can be rifled, wavy-curved, tubercles or smooth, changing with age. At some kind of edges are straight, others are lowered or raised. Hats sizes range from 2 to 15 cm.

Skin, covering a hat, even in mushrooms of one type can be:

• or smooth, wetted and adhesive;
• either dry, matte, gently velvety.

The adhesive surface can be filled with time, and sometimes it is dry initially.

Skin from the meakty cap is lagging behind in different ways:

• easy (in the raw birch (lat. Russula. betularum.);
• up to half (in raw solar (lat. Russula. solaris.);
• only around the edge (the raw gold (lat. Russula. aurea.).

The color of the raw hat includes almost all shades of the solar spectrum: red, yellow, green, purple, bluish, brown. The color is not always monophonic: sometimes it is with uneven stains and various color transitions, as if burning in the sun.

1. Golden raw (Lat. Russula aurea), Photo by Archenzo, CC BY-SA 3.0; 2. Turkish raw (lat. Russula Turci), author of: Maja Dumat, CC BY 2.0; 3. Green cheese (lat. Russula Aeruginea), author of: Jerzy Opioła, CC BY-SA 3.0; 4. Light yellow cheese (Lat. Russula Claroflava), by photo: Jerzy Opioła, CC BY-SA 4.0; 5. Syroezhka Zhghead (Lat. Russula Emetica), Author Photo: Dohduhdah, Public Domain; 6. Bog feeds (Lat. Russula adusta), author of the photo: Igor Lebedinsky, CC BY 3.0.

Hymenoform

Gimentaphor of the crude, or the bottom surface of the cap, consists of wide or narrowly surprised plates having different lengths, thickness, frequency and color. Raw plates can be white, light yellow, light cream, slightly pinkish, ocher, lemon yellow.

Leg

More often there are raw materials with cylindrical, right-shaped legs, less often - with spindle-shaped (raw olive (lat. R.. olivacea.), Bulavovoid (Golden Sweeper (lat. R.. aurea.), cylindrical, but narrowed to the base (food cheese, or edible (lat. R.. vesca.). The leg is attached to the middle of the hat. It changes to the pulp with age, in young mushrooms she can be made, that is, loose, apparent or dense. As the cavities appear in it, it becomes spongy and fragile. The color of the leg happens both light: white, yellowish, creamy, pinkish, and dark: gray or brown. In its foundation, rusty stains may be present, such as the grove in green (lat. R.. aeruginea.). The surface of the leg is smooth, naked, silky or velvety, with age can be slightly wrinkled.

Flesh

The flesh of the caps, mostly white or very bright shades; thick or thin; Not smell or possessing a weak aroma and a different flavor. With the fracture of the fruit body, the milk juice does not stand out.

Plates, pulp and legs of raws are very fragile. Spruce and fragility of these mushrooms give spherocists - special groups of bubble cells that are in a fruit body.

Spore powder

Different color and spore powder of raw materials: white, cream, light cream, yellow, light-ocher.

Where and when growing raw mushrooms grow?

Syroezhka is one of the most common mushrooms. They grow in Europe, Russia, Asia and America: from the Arctic to the tropics, but in the overwhelming majority are inhabitants of medium latitudes. Some species are even in Africa.

Symbodies live in symbiosis, i.e. mutually beneficial partnership, with many types of trees (depending on the type of mushroom) (, beech, rabb, poplar, linden, alder, aspen), and in some cases with shrubs and herbaceous plants, and therefore are widespread in all types of forests: coniferous, Decide, mixed. Different species prefer various soils: moisturized, sandy, wetlands. Mushrooms are fruiting from spring to autumn, but the main season of the cheesecakes is August-September, since at this time they appear most actively.

What are the raw materials: species, titles, photos

Among the existing diversity of cheesecakes, the number of which in different sources is from 275 to 750, it is quite difficult to determine the specific appearance. An ordinary mushroom can recognize only 2-3 dozen species, in other cases it is necessary to contact a specialist and even use chemical analysis. Externally, the cheek can be distinguished in the shape of a hat and legs, the structure of the underwood layer, as well as the color of the skin and the pulp of the caps and legs, plates and the spore powder. Syroezhka have a large fragility, and from these quality of globes (lat. Lacta.rius.) They differ in that when cutting and pressing do not emit Milky Juice.

Mushrooms of the genus Russula are divided into:

• edible;
• conditional and edible;
• inedible.

Below are some varieties of raw materials included in each of these categories.

Edible cheesecake

Edible cheesegings are quite tasty mushrooms. They can be eaten in fried, salty, pickled, and some even in raw form. The main thing is to know how they look.

• Green cheese(lat.Russula Aeruginea. ) - Edible cheese. It has a burning taste that disappears during boiling. The shape of the cap is originally semi-odd, then convex-prostrated, and after flat, with an abscessive middle, 4-9 cm in diameter. The hat is light along the edges and dark in the middle, has green, olive green, yellowish-green, often with rust-brown spots. The same speakers are covered with a leg, the height of which is 4-7 cm, and the diameter from 1 to 2.5 cm. Plates of white or creamy color. Spores cream. Heat sticky, places separated easily. The pulp of this raw white, non-changing color on the cut. Special smell has no mushroom. Green cheerful grows in the forests of any type from June to October.

• Yellow cheese (light yellow, pale yellow, bright yellow) (lat. Russula Claroflava.) He got a name in the color of his hat, which has a convex at the beginning and flat as the form grows. In the diameter of the hat reaches 8 centimeters. The leg is cylindrical or barrel, with age changes the color from white on gray. White plates as the mushroom agrees become grayish black. Light raw pulp on a cut gray. It has a soft or astringent taste, but is devoid of smell. Spore powder light-ohloque color. Skin is partially removed.

The mushroom grows by small groups on wet, mossy soils, under populas, birch or alder. This crude is not very tasty, but quite edible.

• Food cheese (lat.Russula. vesca. ) - One of the most common types of mushrooms. Its hat with a diameter of up to 10 cm dry, sometimes tone-degraded, with a smooth or weak edge, with uncompressed or weakly trimmed skin. The skin often does not reach the edge of the Hat 1-2 mm. It is pink, white-pink or burgundy red, in most mushrooms with large white spots. The plates are frequent, branched near the legs, white or yellowish-white. The leg is pink, cylindrical, the book is drowning. The flesh is pretty strong, white. This edible cheeseman is boiled, fry and salted.

• Raw raw, fragrant, purple,or Selenic (Lat. Russula Xerampelina.) - Edible mushroom, fully justifying the name "Syroezhka", as it can be in the raw form. HAT, diameter from 6 to 15 centimeters, first convex, then flat-intended and straight. The color of the hats, depending on the tree, under which this crude grows, is different.
  • Under the coniferous trees it is red with wine, carmine, brown or purple shades.
  • Under oaks - red-brown, pink or olive.
  • Under the birch - yellow, yellowish green, with purple edges.

The skin of the hats first the mucous, then velvety, from the pulp behind half. White pulp, with age acquires a brown tint, and in the reaction with iron sulfate becomes green. The leg is drowned-reddish, with a pink shade, raging with age, 4-8 centimeters high. Disputes yellowish-cream. The taste of young raws a little sharp, later inexpressive. The smell, on the contrary, is unobistant at the beginning, with time it becomes a herd. Grows raw raising from August to November in coniferous and deciduous forests.

• Bolotnaya cheese (Lat. Russula Paludosa.) , folk name - Popula. This is the biggest mushroom of the kind of cheese makeup, with a diameter of the cap to 16 cm, with a feet of 10-15 cm height and 1-3 cm with a diameter. It has a convex orange-red hat with a slightly pressed yellowish middle. The fruit body is covered with dry skin, becoming slightly adhesive with wet weather. Swamp plates white, yellowish or light golden. The pulp of her pink, seating with age, having a pleasant taste. Edible swamp rashes grow large groups on sandy soil of coniferous forests.

• Greenish cheeseor Scaly (Lat. Russula Virescens.) - Edible mushroom, one of the best for use in the food species of the family of raw materials. The mushroom hat is large, up to 14 cm in diameter, with velvety, but quickly cracking on the scales with skin. Shape it, like many raw materials, is changing with age. Young mushrooms have a spherical, in large raw materials of her middle becomes concave. The color of the hat represents a mixture of green, yellow, blue, oath, copper and olive shades. White leg, with brown scales downstairs. Plates are white. Mushroom is fleshy, with a sweet walnut flavor and odorless. The pulp it is dense and brittle, on a slice of white turns into a rusty. Grown sweets are greenish alone or groups, preferring space under oaks, beech and birch in deciduous and mixed forests.

• Blue rawor Lazorous (Lat. Russula Azurea.) - View growing under coniferous trees, more often under fir. The diameter of the mushroom hats from 3 to 10 cm. It is convex at an early age and flat with a concave middle by the time of ripening dispute. The hat has a color of various shades of purple color with a bluish impurity. White legs, velvety. Skin with a Sizem Rock, removed. Spore powder white. Blue crotch is edible mushrooms with a pleasant taste.

• Fabricated feedingor Chernushka frequency (Lat.Russula. dENSIFOLIA ) - Mushroom genus of cheesecakes. The diameter of his cap is less than 20 cm. Whitish pulp on the section will first blush, and then becomes a brown and black. Plates are light. As the outer color of the mushroom changes from grayish to olive, brown and brown. Controls in southern areas in wide and coniferous forests. The extract of this cheese is used in medicine.

• Sreeting gray (Lat. Russula. grisea. ) - The earliest of the cheese makers. Growing large groups in bright pine or large forests, on fresh, sandy soils, from June to August. Its hat from 5 to 12 cm with a diameter, traditional for raw molds: convex in young mushrooms and flat, funneloidal in older. Its bluish, gray, dirty-gray or dirty-violent-gray, brighter to the edge and dark in the middle. Light leg. Skin is removed to half a hat. The pulp of raw tight, white, odorless, unplaced or weak.

• Refrupt white,or Dry germ (lat. R. u. ssula D. e. lica. ) . Synonyms: a tear, a pleasant cheerful, excellent. White fods are often found in coniferous and deciduous forests in the northern part of the forest zone of Russia. Grow from July to October. A diameter with a diameter of up to 20 cm first flat-convex with a curved edge and reducible in the middle, then a funnel-shaped with a straightening edge, pure-white, sometimes with brown-eyed spots (subapalities), first thinner, then naked. For white, the program is characterized by the presence in the center of the cooled soil particles.

The feet in the mushroom up to 5 cm long, smooth, first solid, then the hollow, white, thinner. White flesh, it does not change on a break, in the fabric, the hats is not caught, in the plates bitter. The records are descending, narrow, clean, to the outer edge are sometimes flavored, split, white. Disputes colorless, ovate-rounded. Usually this mushroom is solid. Salted fods is good for taste and has a pleasant white color.

Conditionally edible raw

Conditionally edible raw materials can be eaten only after heat treatment and in no case cannot eat in the raw form. This group includes:

• Black cheese, fodder black,or Chernushka (Lat. Russula adusta.) it has a dirty white and gray in youth and brown in maturity color of the hat. The leg is lighter. Dirt-gray plates, disputes colorless. The pulp first pinking, and then the heat-gray on the cut, on the leg is black with pressure. A young mushroom hat is broken, then with a funnel in the center. Hat diameter from 5 to 15 cm. The taste of the mushroom is soft, the smell is unpleasant. Black crops grow, mainly in pine forests from July to October.

• Syroggy cheese (Lat. Russula Ochroleuca.) He has many similar species epithets: pale-ocher, pale yellow, lemon, oath-yellow, oath-white, hidden yellow. Coloring the cap corresponds to the name, its diameter is 5-12 cm. Hemisphere first, then it becomes convex. The skin of the fungi of this species is easily separated by stripes. The legs are white with a brown tinge, a height of 3 to 8, with a diameter of 1 to 2.5 cm. Plates and disputes are white or creamy. Outwarm rashes are conditionally edible mushrooms that are often found in European forests of all types.

• Rose cheese, beautiful,or Rosid (Lat. Russula Rosea.) - Conditionally edible mushroom. Named in color hats, although it is not actually pink, but has shades from red to pinkish and can change under the influence of weather to pale lemon. The diameter of the cap is from 4 to 12 cm. The shape of its semicircular, with time flat-prostrated with a concave center. Skin from the pulp the hat is not separated. Height legs from 3 to 8 cm, diameter - from 1 to 3 cm, its white or pink color, approximately like a hat. Plates are pinkish or cream, sometimes closer to the legs are reddish. White flesh with sweet odor, dense, but brittle. The spore powder has bright shades of ohlogen or cream color. Pink raw materials are growing alone or groups, from July to October, mainly in gliding, but sometimes in coniferous forests, on well-drained soil.

• Birch cheese (Cooked birch) (Lat.Russula. betularum. ) - Conditionally edible mushroom, which has a flat hat from 2 to 5 cm in diameter. The color is the most diverse: from dark red to white with a yellowish middle. Skin is removed easily. The leg is broken, with the cavities that turns away from damp, over top of wrinkled, light. White raw pulp, with a grayish wet, practically not smelling, taste sharp. Spores white.

According to his name, these mushrooms are growing under birch in deciduous and mixed forests. Love wet or swampy places. Birch rashes are edible after pre-boiling.

• Voyi (lat.Russula. foetens. ) - Conditionally edible mushroom. Other mushroom names: Plakuan, bull, pig, Kulubir, Uriup, Kubar, Sweetopolik, cam, Corob. Growing in the forest zone of North America and Eurasia. It is found in mountain, firing, deciduous forests. The most upheld in the dumbers and birchings. Collect Voyi from July to October. Mushroom hat yellow-brown or ocher. Its maximum diameter is equal to 15 cm. First, it is a spherical, adjacent to the leg. Later becomes flat, indulged in the center. The edge of the hats is thin and rolled, with exhaust skin. The mushroom is covered with mucus, especially in crude weather, for which he was nicknamed by Plax. Cylindrical shaft leg, 6-12 cm high and up to 3 cm thick. Light, can be covered with brown spots at the base. Swimmed, empty inside. Her flesh is first white and dense, becomes a buoy on a cut. It tastes with a burning and unpleasant smell of dampness. In dry and hot weather the smell disappears completely. Valca plates are often arranged, they have grown, first white, later yellow. On the edges of the plates, drops of liquid, drying in air and leaving brown spots are distinguished. Disputes his rounded, colorless at the time of appearance and light-hidden, hijacked by the time of maturation. Mushrooms are suitable for salting. To do this, it is better to collect valves with a hat to 6 cm. Their legs are cut to the base and blanch the salting. They prepare good taste. Valui also use for the manufacture of mushroom caviar.

• Diaper stuffingor Cheesecoating black (Lat.Russula. nigricans. ) - A major conditionally edible mushroom, first with a convex, then with a flat-prostrated hat and slightly pressed middle. The color of the Hats varies from white-brown white. Its maximum diameter is 20 cm. White flesh, on the cut first red, and then black. The feet of the mushroom is short, strong, coated with residents. Plates are not typical for raw materials: thick, different in length, rare, first yellowish, in the future dark and even black. Retrieves fodder from July to October mainly in coniferous forests.

• Raw red suggestion (lat. Russula FuscorUruides.) . The mushroom grows a single or small groups in pine and fir forests from June to August. He has a smooth lilac-purple or black hat with a black chip, convex-flat in young copies and indulged in the middle with fringe edges in mature. Its diameter from 4 to 14 cm. The leg with a height of 4-9 cm and a thickness of 7-15 mm, purple, with blood-red longitudinal furrows, cylindrical, tight up. Removal plates, narrow, arcuate, oath-white color. Spores are also ocher-white. Due to the caustic taste, the cheek man is used to prepare sharp seasonings. It can be eaten after preheating in two or three waters.

Edible Sweezing - Popularly popular mushrooms in our latitudes. In the forests, they can find a large amount, but you need to be able to distinguish edible raw materials and inedible. It is also important to remember their photos and know some description.

Greenish Sreet - Description with photo

Russula Virescens) He has a hat, the diameter of which can reach up to 16 cm. Its color is green, usually there is a blue or yellow shade. In young fungi, the shape of a hemisphere, and in adults - prostrate. Skin is thick enough, it is difficult to separate from the pulp.

The feet of the mushroom reaches up to 13 cm in height, white or slightly grayish color. The flesh is whitish, dense and slightly sharp taste. Plates Frequent, shade white or cream.

The mushroom is often joined with pale grasslands (Amanita phalloides), which has a ring on the leg and volley.

When it grows and where to find: Appears at the beginning of July and until October. Many people often meet mushrooms in mixed and deciduous forests, near Berez and Oaks.

Food cheese - information

Edible or food cheese (Russula VESCA) With a diameter of the Hats up to 10 cm. As a rule, it is painted in a pink or brown-pink color. Young mushrooms are semi-shaped, ripe becomes flat. To the touch a little adhesive, fleshy.

The feet of the mushroom can reach 8 cm in height. White, pink, yellow, cylindrical shape, hollow.

The plates are frequent, yellowish or white, sometimes you can see rusty stains on it.

When it grows and where to find: You can find in July in the month and until the end of September. It grows in the forests of all types, often found near Berez and Oaks.

Spring Growing Core Edible - Photo and Description

Russula Brevipes) It has a hat with a diameter of 8-20 cm, the color is white, matte, sometimes yellow spots are present. In mature mushrooms, the form is intended or flat.

The feet of the mushroom reaches up to 6 cm in height, short, cylindrical shape.

When it grows and where to find: You can go to the forest in early August and before the beginning of October. Find this species in deciduous forests.

Whole-soaked cheerful - edible mushroom

Wholesale (Russula Integra), also called the cheerfulness flawless, wonderful. The mushroom is characterized by a semi-shaped hat, and then prostrate, diameter up to 13 cm. Color red-brown, dark yellow, olive or slightly purple. A little adhesive to the touch and skin without difficulty lags behind the pulp.

Plates are grayish or yellowish, fleshy. The flesh is broken, white shade, taste of young mushrooms sweet, ripe - sharp.

The leg can reach up to 6 cm in height, color is usually white or pink. The shape is cylindrical, strong enough.

When it grows and where to find: In early July and until mid-September. You can find on lime soils of mixed or coniferous forests.

Cheerful Flowing - Photo, Information

A fading raw hat (Russula DecoloRans) reaches a diameter up to 16 cm, shade yellow, reddish, orange, brick, brown. Old mushrooms have shape straightened and depressed.

The feet of the mushroom reaches a height of 6-12 cm, sufficiently dense, wrinkled, solid, shape cylindrical, gray or white.

The flesh is dense, gray or white. Plates are wide and thin, color gray or yellowish.

When it grows and where to find: Appears in July and until the end of September. It is found in deciduous forests among beech roots.

How to distinguish edible from inedible cheese

Most often in the basket, you can put a vomit or zhogu-caustic cheese. Also other false crops can easily get on your table so that this does not matter how important it is to know such signs of the inedible mushroom:

You can also try the taste of mushroom. No threat will create, perhaps there will be only a burning language or a small discomfort, which takes place after 5-20 minutes.

Death cap

The most dangerous and poisonous mushroom - White leaf. A person can easily confuse this mushroom with green raws. In the white tank of a hat with a diameter of up to 14 cm, the plates are frequent, white, and the taste is neutral.

You can distinguish mushrooms by the presence of a ring on a leg and a thickened cup-base base from pale leaf. Also beware of such types of cheesecakes: "Syroedy's crude", "blood-red grinding" and "Syroezhka caustic (burning)".