Below are color images of some edible mushrooms, and their detailed description, which will practically help a novice mushroom picker to understand the external signs of the collected mushrooms, and will also make it possible to make sure that the collected mushrooms are edible.
It must be remembered that mushrooms have great variability in shape, size, color and consistency. Depending on the nature of the soil, surrounding vegetation and weather, the appearance and consistency of the mushroom can vary significantly, but experienced mushroom pickers will not go wrong.
Often mushrooms of the same species grow in the neighborhood, in which the changes are not so drastic and which are, as it were, transitional to mushrooms that are ordinary in appearance.
Descriptions of mushrooms are compiled in such a way that first the characteristics of the cap, the lower spore-bearing layer (sponge or plates) are given, then the stem, mushroom pulp, its smell and taste, as well as the color of the spore powder are described.

Porcini.
Local names: boletus, belovik, cowberry.
The cap is fleshy; young mushrooms have a pale yellowish color. Later, the cap becomes chestnut-brown in color, sometimes dark brown (in porcini mushrooms growing in pine forests). The shape of the cap is round, convex, then flatter. The upper surface of the cap is smooth, the lower surface is spongy, finely porous; in a young mushroom it is white, in a more mature one it is yellowish with a greenish tint.
The pulp is dense, has a pleasant mushroom smell and taste, and remains white when broken.
Spore powder is brown or yellowish-brown in color.
Place and time of growth. Coniferous and deciduous forests, mainly under pine, spruce, birch and oak. Porcini mushrooms appear from mid-July to mid-October.
Eating. An edible mushroom, most highly valued for its excellent taste. Suitable for all types of culinary preparations and preparations; for soups, roasts, marinade, pickling and drying.
It has a resemblance to a porcini mushroom inedible double- gall mushroom.

Features

Porcini
The taste is pleasant
The lower surface of the cap is white, yellowish, greenish
The flesh at the break is white

Gall mushroom
The taste is intensely bitter. The lower surface of the cap is white, then pink and dirty pink. The flesh is slightly pink at the break.

Photo of a porcini mushroom (click to enlarge):

Photo on the left - mountainamoeba, photo on the right - Joselu Blanco.

Polish mushroom.
The cap is fleshy, chestnut-colored, velvety in dry weather, and slightly sticky in wet weather. The shape of the cap is round, the edges are at a young age curved inward, then straightened, and later curved at the top. The lower surface of the cap is spongy, yellow-green in color (when pressed it turns bluish-green).
The leg is more or less elongated, smooth, yellowish or light brown in color, with a loose consistency.
The pulp is white, dense when young, later yellowish and soft; It turns slightly blue at the break. The smell is pleasant.
Spore powder is brown.
Place and time of growth. Grows mainly in coniferous forests summer and autumn.
Eating. An edible, good-tasting mushroom, used boiled, fried, as well as salted and dried.
It has no resemblance to poisonous mushrooms. The above-mentioned inedible gall fungus may to a certain extent be similar in shape, but with a characteristic distinguishing feature Polish mushroom is a bluish-green coloration of the spongy surface of the cap when lightly pressed.

Photo of a Polish mushroom (click to enlarge):

Photo on the left - Maja Dumat, photo on the right - Tomasz Przechlewski. Boletus.
Local names: aspen mushroom, red mushroom, red mushroom, red mushroom.
The cap is hemispherical, fleshy, slightly velvety, red, then brownish-red, sometimes orange color. The lower surface is spongy, finely porous, white or gray.
The leg is cylindrical, thickened at the bottom, white, covered with longitudinally arranged flaky fibrous dark scales.
The pulp is dense, the white surface at the break first turns blue, then becomes violet-black. The smell is not pronounced.

Place and time of growth. It grows mainly under aspen trees, as well as in birch-pine forests from mid-July to mid-September, sometimes later.
Eating. Edible, delicious mushroom, used in fresh for frying, cooking soups, as well as for salting and drying. The disadvantage is the darkening of the mushrooms during processing.
It has no resemblance to poisonous or inedible mushrooms.

Photo of boletus (click to enlarge):

Photo (from left to right) - Zakwitnij!pl Ejdzej & Iric, Miran Rijavec, Maja Dumat. Boletus.
Local names: birch grass, spikelet, obabok.
The cap is at first hemispherical, then convex, smooth, and in damp weather slightly slimy, in various tones of color - from light yellow to dark brown. The lower surface is spongy, finely porous, light grayish, with individual rusty spots. The outer skin is very thin and cannot be removed, as is the case with other sponge mushrooms.
The leg is cylindrical, tapering upward, dense, white, covered with longitudinally arranged gray flaky fibrous scales.
The pulp is white or grayish-white, the color does not change when broken, relatively quickly becomes loose and spongy, and is very watery in wet weather. The smell is weak.
Spore powder is brownish-olive in color.
Place and time of growth. Grows in light deciduous forests, mainly under birch trees, from June to the end of September.
Eating. An edible, good-tasting mushroom, when fried and boiled it is not much inferior in taste to porcini mushroom. It is suitable for pickling, salting and drying. It darkens during processing. The lower half of the leg needs to be cut off, as it is inedible - fibrous and tough.
It has no resemblance to poisonous mushrooms. Some similarities are noted with the inedible gall fungus with birch grass.

Features

boletus
The taste is pleasant
The lower surface of the cap is light gray with rusty spots. The pulp is white, does not change color when broken

Gall mushroom
The taste is intensely bitter. The lower surface of the cap is white, then pink and dirty pink. The pulp is white, turning slightly pink at the break. The most distinctive feature is the bitter taste of the mushroom.

Photo of boletus (click to enlarge):

Photo (from left to right) - Jason Hollinger, JÃrg Hempel. Ordinary oiler.
Local names: maslekha, chalysh, zheltak.
The cap is hemispherical, later convex, mucous-oily, in wet weather it is abundantly covered with mucus, in dry weather it is shiny, silky, yellowish-brown in color. The edges of the cap are connected to the stem by a white, rather dense film, which breaks with age, forming a ring around the stem. The lower surface is spongy, light yellow, and easily separates from the base.
The leg is cylindrical, dense, yellowish, and has an easily detachable membranous ring closer to the cap.
The pulp is white or light yellow, soft, and does not change color when broken. The smell is faintly fruity.
Spore powder - yellow- ocher color.
Place and time of growth. Grows in coniferous forests under pine trees from mid-July to mid-September.
Eating. Edible, tasty mushroom. It is used for cooking in soups and for frying, as well as for salting and pickling. Less suitable for drying. When processing, the skin of the mushroom cap should be removed.
It has no resemblance to poisonous mushrooms. Slightly similar to the inedible sheep mushroom, which has a bitter and peppery taste. The lamb's cap has a rusty-red color on the underside of its cap.

Photo of a common oiler (click to enlarge):

Photo (from left to right) - Jason Hollinger, Charles de Martigny. Moss fly green.
Local names: pestr, pomoshnik, reshetnik.
The cap is fleshy, hemispherical, over time it becomes prostrate, velvety, brown-olive in color. The lower surface of the cap is spongy, with uneven coarse angular pores, bright yellow and then greenish. yellow color. The top skin does not separate from the cap.
The leg is more or less cylindrical in shape, somewhat thinner downwards, brown above, yellowish below,
The pulp is light yellow, turning slightly blue at the break. The smell is faintly fruity.
Spore powder ranges from light ocher-brown to brownish-olive in color.
Place and time of growth. Grows in coniferous and mixed forests, mainly along forest edges and clearings, from June to the end of September.
Eating. Edible mushroom, satisfactory taste. Used fried and boiled, as well as for drying and salting,
It has no resemblance to poisonous mushrooms. It is slightly similar to the inedible sheep mushroom, but, like the butterdish, it differs from it in the color of the lower spongy layer.

Photo of green flywheel (click to enlarge):

Photo (from left to right) - Mukhrino FS, Jason Hollinger. Ryzhik.
The cap is fleshy, initially flat, then funnel-shaped, with the edges turned inward, smooth, slightly slimy, red or orange in color with darker concentric circles (variety - hog mushroom) or orange in color with a clear bluish-green tone with the same concentric circles ( variety - spruce saffron).
The plates are orange, with greenish spots, descending, frequent.
The leg is initially dense, later hollow, the same color as the cap.
The pulp is brittle, white, but when broken, it quickly turns red and then turns green, releasing abundant, non-hot-tasting, bright orange juice. The smell is pleasant, refreshing, spicy.
Spore powder is white with a faint yellowish or pinkish tint.
Place and time of growth. Grows in coniferous forests, for the most part thinned out, and in young growths from the end of July to the end of September.
Eating. Edible, tasty mushroom High Quality. It is used mainly for pickling and pickling, but can also be consumed fried. Not suitable for drying.

Photo of saffron milk cap (click to enlarge):

Ryzhik real

Ryzhik real

Photo (left to right) - furtwangl, Ian Sutton.

Russula is greenish.
The cap is initially hemispherical, later spread out and slightly concave, fleshy, hard, light greenish and then green in color, more or less rough. The skin does not separate from the cap; When the fungus grows, it easily breaks and cracks. The edges of the cap are smooth.
The plates are free or attached, often branched (forked), thick, white or slightly yellowish in color.
The leg is hard, dense, later hollow, white or slightly yellow.
The pulp is hard, brittle, white, without a particularly pronounced odor.
Spore powder is white or with a slightly yellowish tint.
Place and time of growth. The mushroom grows in light deciduous and mixed forests, under birch trees, on the edges from July to October.
Eating I food. An edible, good-tasting mushroom, the best among russulas. Used fried and boiled, as well as for pickling.
To a certain extent greenish russula may be similar to poisonous mushrooms (causing fatal poisoning) from the group of pale grebe, but differs sharply from them in the absence of a ring on the stalk and a tuberous thickening of the lower end of the stalk with the volva. In addition, the greenish russula has a fragile consistency, which the pale toadstool does not have.

Photo of greenish russula (click to enlarge):

Photo commanster.eu and bogiphoto.com. Green russula.
The cap is initially hemispherical, then spread out and slightly concave, with a ribbed edge, fleshy, olive-greenish or yellow-greenish in color. In old mushrooms, the color of the cap changes and turns into gray-brown or gray-purple.
The plates are free or attached, frequent, narrow, of uneven length, sometimes branched at the stem, white.
The stem is quite dense, smooth, in old mushrooms it is loose, easily crumbles, and white.
The pulp is dense at first, but then becomes soft and easily crumbles. The smell is normal mushroom.
Spore powder is light yellowish.
Place and time of growth. It grows in coniferous and deciduous forests, often under birch trees, on forest roads, in bushes and in forest clearings from July to September.
Eating. Edible, good-tasting mushroom. It is used fried and boiled, as well as pickled.
Green russula may have a certain resemblance to mushrooms from the toadstool group, but differs sharply from them in the absence of a ring on the stalk and a volva at its base, as well as the fragility of its consistency.

Photo green russula(click to enlarge):

Photo by wikipedia. Russula food.
The cap is initially hemispherical, later depressed in the center, red or red-brown in color, with a violet tint, darker in the center, and in young specimens, on the contrary, lighter in color. The edge of the cap is smooth or slightly ribbed. The skin is not torn off or is separated only along the edge of the cap.
The plates are attached or slightly descending, branching, sometimes shortened, narrow, white. When the mushroom dries, the plates take on a yellowish tint.
The leg is white, hard, smooth, somewhat tapering downwards, wrinkled.
The flesh is dense white and often has rusty yellow spots, especially in areas eaten away by larvae. Smell with a slight fruity or mushroom tint. Old mushrooms have no odor.
Spore powder is white.
Place and time of growth. It grows in deciduous and coniferous forests, and can also be found in meadows in July and August.
Eating. Edible and very tasty mushroom. Used in soups, for frying, pickling and home drying.
Similarities with poisonous and inedible mushrooms food russula does not have.

Photo of food russula (click to enlarge):

Photo by funghiepaеsaggi.net and саntharellus.kzl.

Greenfinch.
Local name: brilliant green.
The cap is initially convex, then spread out, sticky, smooth or slightly covered with scales with curved edges; dense, fleshy, brownish-yellow, olive-yellow, greenish-yellow or olive-brown in color. The center of the cap is darker. The top skin is easily removed.
The plates are frequent, wide, notched at the point of attachment to the leg, gray-yellow in color
The leg is short, tuberous at first, then lengthens, dense, gray-yellow in color. Often the stem of the mushroom is half hidden in the ground. The cap rises slightly above the ground and is easily visible.
The pulp is dense, white or slightly yellowish, under the cap shell is yellowish-greenish in color. The smell is not pronounced.

Place and time of growth. Grows in sandy coniferous, often pine forests from September to November.
Eating. Edible mushroom, delicious. It can be used and prepared in any form. Before use and preparation, it is recommended to remove the skin from the cap. If the plates become dirty, they should be cut off. Chopped mushrooms should be thoroughly rinsed in water, as they are often contaminated with sand.
Zelenka is sometimes confused (abroad) with the deadly poisonous toadstool, from which it is easily distinguished by the yellow color of the plates, as well as the absence of a ring and a tuberous thickening with a collar at the base of the mushroom.

Photo of greenfinch (click to enlarge):

Photo: skynet.be and gmlu.wordpress.com. Row.
Local name; row is gray.
The cap is convex, with uneven edges, dark gray, ashen with a lilac tint, dark in the center with radiant stripes, sticky, fleshy, slightly covered with scales, which in the old mushroom crack at the edges. The top skin peels off easily.
The plates are relatively sparse, wide, white (yellowish with age), notched at the point of attachment to the stalk.
The leg is strong, dense, smooth, cylindrical, white or slightly yellowish; is immersed more or less deeply in the soil, so the cap protrudes slightly above it.
The pulp is loose, brittle, white, gradually turning slightly yellow in the air. The smell is slightly aromatic.
Spore powder is white.
Place and time of growth. It grows in groups in sandy, coniferous, and less often deciduous forests in September until the first frost.
Eating. Edible, tasty mushroom. Suitable for boiling, frying and pickling. Before use, it is recommended to remove the top skin from the cap and thoroughly wash off the adhering sand.
It has no resemblance to poisonous or inedible mushrooms.

Photo of the row (click to enlarge):

Photo by stridvall.se and healing-mushrooms.net. Wet.
The cap is very sticky, slimy, initially convex, then flat-convex, grayish-brown with a purple tint. The edges of the cap of a young mushroom are connected to the stalk by a mucous transparent film, which remains in the adult mushroom in the form of an unclear ring on the stalk.
The plates are descending, soft, sparse, at first light, then gray, brown or almost black.
The leg is cylindrical, mucous on the surface, white and only in the lower part outside and inside it is bright yellow. Has remains of a ring.
The pulp is soft, white, with a slightly yellowish tint, odorless.
Spore powder is dark brown in color.
Place and time of growth. Grows in groups in coniferous forests, in moss, under spruce trees, from July to October.
Eating. An edible, tasty mushroom, although it looks unappetizing, as it is covered with a slimy skin. This skin is removed before eating. Young specimens of mokrukhs are suitable for all species culinary processing, especially for pickling.
Mokruha has no resemblance to poisonous inedible mushrooms.

Photo of mikruha (click to enlarge):

Photo by wikipedia. Ringed cap.
Local name: forest champignon, chicken, white marshwort, dim rosetes, Turk
The cap is initially cap-shaped, then flat-convex, gray-yellow, straw-yellow or ocher in color, striped along the edge. The top of the cap is covered with a powdery coating.
The plates are weakly adherent or free, frequent, whitish, light clay in color, later becoming rusty brown, and have jagged edges.
The stem is cylindrical, dense, whitish (becomes yellowish over time), in the first hours of life it is connected to the edges of the cap by a film, which then remains on the stem in the form of a yellowish-white ring. At the base of the leg, the remains of a common cover in the form of an adherent collar are sometimes visible, but more often the remains of the collar disappear or are hardly noticeable.
The pulp is soft, often watery, white, yellowish under the skin of the cap.
Spore powder is rusty-ocher in color.
Place and time of growth. It often grows in groups in coniferous and mixed forests from August to October.
Eating. An edible, tasty mushroom, not inferior in taste to real champignon. It is not for nothing that this mushroom is called “forest champignon” in some areas. Young mushrooms can be consumed boiled, fried, salted and especially pickled.
The annular cap is similar to poisonous mushrooms from the group of pale toadstools and fly agarics, from which it differs in the absence of whitish scales and the presence of a powdery coating on its cap, as well as the rusty color of the spore powder. In poisonous fly agarics, the spore powder is white.
In old copies ring cap the plates are rusty-brown in color; in the pale toadstool and fly agaric, the plates remain white until old age.

Photo of the ringed cap (click to enlarge):

Photo drustvo-bisernica.si. Common champignon.
Local name: pecheritsa.
The slap is hemispherical, fleshy, smooth silky or scaly, whitish, yellowish or light brown.
The plates are loose, frequent, at first pale pink, then pink, and finally, when the spores mature, black-brown.
The leg is dense, thick, cylindrical, short. In a young mushroom, the edges of the cap are connected to the stalk by a white blanket, which later remains in the form of a clear leathery white ring on the stalk.
The pulp is dense, white, slightly pink at the break. The smell is pleasant
Spore powder is black-brown in color.
Place and time of growth. Grows in vegetable gardens, parks, gardens, boulevards, pastures, landfills, fields, meadows, and generally on manured soil from July to September; in the south earlier. Cultivated all year round in champignon farms, greenhouses, mines, etc.
Eating. A very valuable edible mushroom with excellent taste. Suitable for all types of dishes, salted and marinated. Old mushrooms with black-brown plates are tasteless.
Champignon is similar to deadly poisonous mushrooms from the group of toadstool, from which it differs in the following main characteristics: in pale toadstool, the plates are only white and are never pink or black-brown, the tuberous base of the stem is enclosed in a volva (the remnant of a common veil). The Volva champignon, as well as the tuberous thickening at the base of the stem, are absent. The toadstool's spore powder is white, while the champignon's is black-brown.

Photo of common champignon (click to enlarge):

Photo of a real honey fungus (click to enlarge):

Photo by Nathan Wilson and Mukhrino FS Chanterelle.
Local name: sploen.
The cap is initially convex with a rolled edge, then almost flat and later funnel-shaped, with uneven, strongly wavy edges, fleshy. The color of the cap, like the whole mushroom, is egg yellow.
The plates run down the stem, narrow, forked-branched, the same color as the cap.
The leg is short, solid, expanding upward, directly into the cap, yellow, smooth.
The pulp is dense, rubbery, light yellow, never worms, the smell is aromatic, reminiscent of dried fruit.
Spore powder is light yellowish in color.
Place and time of growth. Grows in mixed forests from June to the end of September.
Eating. An edible mushroom with a relatively good taste, it is consumed boiled, fried, pickled and pickled. It is recommended to collect young specimens.
The chanterelle bears no resemblance to poisonous and inedible mushrooms. The chanterelle is similar to the false chanterelle, which was previously mistakenly considered poisonous, but is actually an edible mushroom. False fox differs from the real one in its reddish-orange color, especially the color of the plates, rounder edges of the cap and full stipe. This mushroom is often collected by mistake along with the real chanterelle.

Photo of the chanterelle (click to enlarge):

Photo Sandra Cohen-Rose and Martin Jambon Blackberry yellow.
Local name: yellow kolchak.
The hat is flat-convex with uneven surface, dense, yellowish. The outer edge is usually sinuous-lobed. On the lower surface of the cap, instead of plates, there are densely seated spines that extend onto the stalk, whitish, and then yellowish-pinkish in color, very brittle and easily wiped off the surface with a finger.
The leg is dense, solid, white or yellowish, expanding towards the top, turning into a cap.
The pulp is light yellowish, brittle. The smell is pleasant.
Spore powder is white with a yellowish tint.
Place and time of growth. It grows in coniferous and deciduous forests in nests from August to October.
Eating. Edible mushroom, medium taste qualities. Only young ones are consumed (with a cap size of up to 6 centimeters), since with age the consistency of the mushroom becomes coarser and a bitter taste appears. Can be used for boiling, frying and drying.
Yellow blackberries have no resemblance to poisonous and inedible mushrooms.

Photo of yellow blackberry (click to enlarge):

Photo by Tomasz Przechlewski and Norte Blackberry is variegated.
Local name; motley kolchak.
The cap is initially hemispherical with a rolled edge, and then slightly funnel-shaped, gray-brown, covered with large, concentrically located, lagging dark brown scales. On the lower surface of the cap, instead of plates, there are densely seated grayish spines, which somewhat run along the stem.
The leg is short, dense, smooth, white above, gray-brown below.
The pulp is quite dense, whitish, then reddening, dense with a faint spicy odor.
Spore powder is brown in color.
Place and time of growth. Grows in dry coniferous forests, on sandy soil from August to November.
Eating. Edible mushroom with a specific taste. It is used only at a young age (with a cap size of up to 6 centimeters), since in adult mushrooms the consistency becomes hard and a bitter taste appears.
The variegated blackberry has no resemblance to poisonous or inedible mushrooms.

Photo of variegated blackberry (click to enlarge):

Photo by Fred Stevens and swims.ca 

Edible mushrooms good help on a hike. As is known, according to chemical composition Edible mushrooms are more meat-like than plant-based. In terms of phosphorus, potassium, and sulfur content, they are superior to many vegetables and compete favorably with fruits. They contain vitamins A, B and PP. Extractive substances give mushrooms a unique aroma and pleasant taste.

When collecting edible mushrooms, the main thing is not to accidentally come across similar ones. poisonous mushrooms, they are very dangerous. Without knowing what kind of mushroom it is, it is better not to take it. It is equally important to know how to properly cook mushrooms. Some of them - white boletus, boletus, boletus, boletus, mushroom, as well as champignons, russula, chanterelles, saffron milk caps - can be boiled and fried without pre-treatment.

And such edible mushrooms as milk mushrooms, podgruzdi, volnushki, svinushki, nigella and others, which, when broken, leak milky juice with a pungent, burning taste, before cooking, boil and drain the broth. Should know inedible mushrooms such as gall and pepper. Although they are not poisonous, they are not tasty. The gall mushroom is similar to the boletus mushroom, and even more so to the porcini mushroom; it is even called a false porcini mushroom. It is distinguished by a darker pattern on the stem and a pinkish bottom of the cap. Pepper mushroom is found much less frequently than gall mushroom. From similar species boletus and moss mushrooms, it is distinguished by its smaller size, and the bottom of the cap by large, uneven pores and a yellowish-red tint.

There are relatively few poisonous mushrooms, the careless use of which can cause illness. These are mushrooms that have collective names - death cap(green, yellow and white), fly agarics (panther, red, porphyry and stinking), false honey mushrooms (gray and brick red). In light deciduous forests, often under beeches, you can find the satanic mushroom. Its cap is gray-whitish, convex, the tubular layer is greenish-yellow, with red pores. The pulp turns blue when cut, and then becomes pale, with a weak, but unpleasant smell. It is very poisonous.

Severe poisoning, sometimes even with fatal, caused by toadstool. It contains strong poisons, which are not destroyed during boiling and frying. Most often, champignons are confused with it. Meanwhile, on the lower part of the leg there is always a small tuberous swelling, covered with a membrane, in the form of a rim or collar. At the top of the leg there is a membranous ring (white, greenish or pale yellow). The plates under the cap are white, unpainted. In a mature champignon, these plates are dark, in a young one they are faintly pink, and there are no rings, swelling on the stem or shell. True, tuberous formations are sometimes found in edible mushrooms. And although this happens very rarely, it is better not to collect them.

When and in which forests to collect edible mushrooms.

White mushrooms.

They grow in families and not in thickets, but in clearings and forest edges, in sparse young spruce forests, on moist soil, in green moss, in lingonberry places, as well as in old forests, spruce, pine, birch and oak. They appear around the end of June and often last until the end of frost. The first white ones, the so-called spikelets, appear during the flowering of winter rye.

Boletus (common, pinkish and swamp).

They usually appear in mid-June and last until the first frost. You need to look for them on the edges and in clearings in light deciduous white-trunk forests, mainly birch.

Boletuses.

Beautiful edible mushrooms with a hard, fleshy cap in red, orange and yellow. It is found in both deciduous and coniferous forests, under birch, aspen, among spruce and pine trees, on the edges and clearings. Prefers an environment of aspens. It is better to collect boletuses with a bright red cap, since as they grow, the cap darkens and the mushrooms become less tasty.

Saffron milk caps.

They love clearings and edges in coniferous forests, and young pine forests. They appear after the waves in July, and in damp summers - at the end of June. The first wave of saffron milk caps coincides with the flowering of heather, the second - more abundant - begins at the end of August and continues throughout September. These mushrooms are collected for pickles and marinades. Drying and frying them is not recommended.

Russula.

Found everywhere. Roasted young russula is very tasty.

Openki.

They are superior in nutritional value to all other mushrooms, including porcini mushrooms. They grow in groups, mainly near old stumps and tree roots, on fallen, rotten trunks. You rarely see them near a healthy tree. Honey mushrooms are collected in August and September. They should not be confused with false honey mushrooms(they are smaller in size and do not have films on the legs; the cap is gray-yellow, reddish in the middle, the plates are greenish-gray). Honey mushrooms can be boiled, salted, pickled, but fried they taste best.

Morels and lines.

Appear at the end of April, as soon as the snow melts in the pine and spruce forests, and more often in clearings, clearings, clearings and edges. At the end of May they already disappear. The surface of the morel cap is dark brown, with large, slightly convex cells. irregular shape. The cap is oval in shape, fused with a white stem. The pulp is also white, brittle with a pleasant mushroom smell. The mushroom is hollow inside. These tasty, aromatic mushrooms are collected infrequently, for fear of confusing them with strings that contain poisonous helvella acid.

However, the stitches can also be eaten if you boil them for 15-20 minutes and drain the water, and then rinse thoroughly cold water. They are boiled and fried in the same way as all other mushrooms. The lines are noticeably different in appearance from morels. Their hat looks like a piece of brown velvet crumpled into a ball, draped over a short, full stem. They are also very tasty in all forms, including dried. But dried stitches can be consumed no earlier than a month after drying (during this period, the poison destroyed during drying is completely removed).

Butter.

We must look mainly in the young pine forest, spruce forest, on lawns and hillocks. Unlike many other edible mushrooms, the skin of the boletus cap comes off easily. When cooking or frying, remove it, and when marinating, leave it on.

Milk mushrooms.

Grow in large groups among young spruce and pine forests. They appear at the end of summer and grow until the first night frosts. Finding them is not easy, as they are often hidden by fallen, blackened leaves. Milk mushrooms are excellent salted. The violin is similar to milk mushrooms. If you run a hard, smooth object along the edge of the mushroom cap, you will hear a creak, which is why the violin got its name. The violin's plates are not frequent, thick, the milky juice is white and sharp.

Champignon.

Valuable, tasty mushroom. It grows in forests, meadows and vegetable gardens, near housing, often in city parks, courtyards and gardens. Roasted champignons - gourmet dish. Sauces are also prepared from them.

Volnushki.

They spread out among the lush greenery in June and stay until September. In light, sparse birch forests and clearings they grow until mid-October.

Mushroom raincoat.

When it is still fleshy and short, it is also suitable for food.

Some features of the preparation and procurement of edible mushrooms.

IN dry summer edible mushrooms should be looked for more low places. If summer and autumn are humid - for more high places, where it is not very damp. In places where there are a lot of fly agarics, be careful - you will certainly come across porcini mushrooms. And don’t rush to leave, look around - boletus mushrooms grow in families. The human body absorbs mushroom proteins somewhat worse than proteins from meat, fish, and eggs. Therefore, you should boil and fry them well, cutting them as finely as possible. Not all parts of the mushroom are equally nutritious. The caps have less mushroom fiber, so they are better digested. But for old mushrooms, it is recommended to cut off the lower tubular layer from the cap, where spores form.

Large but strong boletus mushrooms, boletus mushrooms, and boletuses are best dried, since during cooking they become boiled, fall apart into separate threads, and the marinade becomes cloudy and clogged. Fresh mushrooms cannot be stored for more than 2-3 hours, and those collected in wet weather - even less. If it is not possible to cook them immediately after collection, then pour them with cold salted water or lay them out in a thin layer on paper or plywood and put them in the cold.

To prevent edible mushrooms from becoming wrinkled in a bag or bag, you need to insert a frame of willow twigs tied with twine. And foxes are not afraid of any cramped conditions. Just enjoy collected mushrooms maybe right in the forest. If you have a frying pan, make a trench in the ground and start a fire. By wrapping a piece of wire around a stick, you can fry mushroom kebabs over the fire. It will be especially tasty if you first dip each mushroom in vegetable oil.

Based on materials from the book “Like Home in the Forest and in the Field. To help beginning tourists."
V. I. Astafiev.

The mushroom season in the forests near St. Petersburg is considered to be from August to November, but edible mushrooms can be found Leningrad region almost all year round.

And so - you gathered your courage, stocked up on tools, got acquainted with and even learned! Let's figure out whether you got ready for the forest on time. We look at the mushroom picker's calendar for the most popular edible mushrooms known in the forests of the Leningrad region.

Mushroom picker calendar
Collection month	Types of mushrooms	Features of collection
January	Oyster mushroom	For mushroom pickers, this is the emptiest month; there is practically nothing to look for in the forest. But if the winter is warm, you can find fresh oyster mushrooms. Oyster mushrooms usually grow on trees, the cap of such a mushroom is one-sided or rounded, the plates run down to the stem, as if growing to it. It is not difficult to distinguish oyster mushrooms from inedible mushrooms - they have a cap that is completely non-leathery to the touch.
February	Oyster mushroom, tree mushrooms	If there is no thaw, there is practically nothing to look for in the forest
March	Oyster mushroom, tree mushrooms, talker	There are practically no mushrooms, but at the end of the month the first snowdrops may appear.
April	Oyster mushroom, tree mushrooms, govorushka, morel, stitch	Snowdrop mushrooms – morels and stitches – are quite common
May	Morel, stitch, oiler, oyster mushroom, raincoat	Most mushrooms can be found not under trees, but in clearings, in thick grass.
June	Oiler, boletus, boletus, oyster mushroom, morel, honey fungus, chanterelle, White mushroom, raincoat	In June, mushrooms of the highest category begin to appear.
July	Oiler, boletus, boletus, oyster mushroom, morel, puffball, honey fungus, chanterelle, porcini mushroom, moss mushroom	There are already quite a lot of mushrooms - both in the clearings and under the trees. In addition to mushrooms, strawberries and
August	Oiler, boletus, boletus, oyster mushroom, morel, honey fungus, chanterelle, porcini mushroom, moss mushroom	At this time, mushrooms can be found almost everywhere: in the grass, under trees, near stumps, in ditches and on trees, and even in city squares and on the sides of roads. In addition to mushrooms, it is already ripe, and appears in swamps.
September	Oiler, boletus, boletus, oyster mushroom, morel, honey fungus, chanterelle, porcini mushroom, moss mushroom, oyster mushroom	September is the most productive month for mushrooms. But you need to be careful: autumn is coming to the forests, and in the bright foliage it is difficult to see the multi-colored mushroom caps.
October	Valuy, oyster mushroom, camelina, honey fungus, champignon, boletus, porcini mushroom, milk mushroom, moss mushroom, russula	The number of mushrooms in open areas - clearings - begins to decrease. In October, you need to look for mushrooms in closed places - near stumps and under trees.
November	Butterfly, greenfinch, oyster mushroom, tree mushrooms.	The weather is getting worse, there may be frosts in full swing, and there is a high probability of finding frozen mushrooms.
December	Oyster mushroom, tree mushrooms	There are almost no mushrooms, but if it is fantastic Warm autumn, and even if you’re lucky, you can find leftovers from the autumn mushroom harvest.

Let yours silent hunt it will turn out well, and dinner in good company and at home or at a recreation center will be a good reminder of our northern nature.

Every year, spring edible mushrooms appear in different time. But their appearance is accompanied by a number of patterns. Firstly, the soil must thaw, and secondly, the soil must warm up. In Russia this happens closer to the beginning of May.

What spring edible mushrooms can be found in Russia

Inedible mushrooms are the first to appear in the Russian Federation. They look unattractive and are small in size. The first edible mushrooms appear a little later in the spring. In black soil conditions they can be found in mid-May. So, what are the most early mushrooms can it be eaten? Let's look at them in the table.

Name of the mushroom	general description	Where do they grow?	How to cook
Morel (lat. Morchella)	The height of the cap is up to 8 cm, the thickness is up to 6 cm, the shape is ovoid, the color is brownish. Morels are often due to appearance compared to a pear	In groups and individually in gardens, parks, forests, near aspen, poplar, alder	Cooking and frying after heat treatment
Stitches (lat. Gyromitra esculenta)	Conditionally edible marsupial mushrooms, can be eaten, but only after thorough boiling, irregularly shaped caps with convolutions, powerful legs, grayish in color	Located near rotting stumps and branches	Can be eaten after repeated boiling
Petsitsa orange	Similar to bowls, practically odorless and tasteless	On the ground, near paths and on the edges	For pickling with other mushrooms, frying, boiling, pickling, dried as a seasoning powder
Skarkoscypha (lat. Sarcoscypha)	The hat looks like a red cup, resembles a flower	In mixed forests and parks, near roads	In salads, roasts, as a filling for pies
Discina thyroid (lat. Discina ancilis)	The fruit body is brown or pink, saucer-shaped, central part wrinkled	The species grows in forests, parks and gardens, on moist soil	In salads, boiled and then fried in butter
Strobilurus (lat. Strobilurus)	, appears in April	Grow in spruce and pine forests, next to pine trees, in groups or singly	Boiling, marinating, stewing, frying
Common butterweed (lat. Suillus luteus)	Appear in May, have an oily cap	They grow in coniferous and pine forests, in gardens and parks on sandy soils	Pickling
Boletus (lat. Boletus pinophilus)	The cap is white, cracked or brownish	Grows in dry and light pine forests	Cooking, frying, salting
Calocybe (lat. Calocybe)	May row, dense and beautiful mushroom. The cap is white or yellowish	Grows in vegetable gardens, lawns, and deciduous forests	For the preparation of extracts, tinctures, medicines
Summer honey fungus (lat. Kuehneromyces mutabilis)	Collection can be carried out from May	Located near a rotting tree in mixed or coniferous forests, in a bunch or in groups	Pickling
Field champignon (lat. Agaricus arvensis)	White open or spherical cap, the plates underneath are brown, pink or gray, the stem is dense white, the smell is aniseed	Near roads and on lawns since May	Fry, bake, eat without heat treatment
Thyroid rosette (lat. Entoloma sinuatum)	A mushroom with sparse plates, the diameter of the cap reaches 10 cm, the stem is dense	In forests	Marinating, salting, frying
Raincoat (lat. Lycoperdaceae)	The fruit body is shaped like a pear, the color is gray, the height is usually up to 10 cm, but there are also giants	Birch and pine forests	Edible only when young and fried. Tastes like meat
Dung beetle (lat. Coprinus)	Brownish-red mushrooms, caps look like an elongated egg, colors - white, gray, orange	Grow in groups in manured soil	Consumed fried, not boiled
Oyster mushrooms (lat. Pleurotus)	They have a color from brown to gray, the smell is different - some smell like flour, others smell like dampness. The hat is dense, with a diameter of up to 30 cm	Deciduous forest	Cooking

When to pick spring mushrooms

Poisonous and edible spring mushrooms ripen by May. Each species is collected at a specific time.

• Morels, which grow fastest can be found as early as April. They love fertile soil and are found in deciduous forests. Since the mushrooms of the presented type belong to the third category, before cooking they should be thoroughly soaked 3 times and then rinsed well;
• Raincoats can be found in clearings and near roads immediately after rain. Such young mushrooms are considered very tasty. However, they must be consumed directly on the day of collection. Belong to category 4;
• Widespread in the spring and such a mushroom as line. It is relatively edible, but it is important to prepare it correctly. In the spring, on rotten wood you can find rowers, saucers, entolomas, and melanoleucas. They appear in May;
• May mushroom can be found on St. George's Day. Important! The poisonous fiber of Patuillard is often found near it.

All spring mushrooms are divided into 2 main groups. Some can only be collected in the spring, while others appear in the spring, but are found in forests both in summer and autumn.

Mushrooms in spring: collecting (video)

Collection rules

When collecting spring mushrooms, it is worth remembering one thing important rule- you should not take old copies from last year. They absorb a large number of toxins and dirt that cannot be removed. That is, an old edible mushroom will be poisonous. One more point - pre-treatment of spring mushrooms. Some say that they need to be boiled for 2 hours before eating. Others claim that 15 minutes of boiling is sufficient. In any case, you will have to boil the collected forest products several times, washing them each time after boiling. Processing removes gelvelic acid from the mushrooms, a poison that can poison humans.

It is better not to collect spring red mushrooms, Sarcoscypha, as they are almost tasteless in taste. But in the forest they are a real decoration.

You should not take scaly mushrooms, for example, polypore (Polyporus ciliatus), they are inedible. They are found from April and are usually found on rotten trees illuminated by the sun. They can grow singly or in groups. The presented mushrooms smell pleasant, but this does not mean that they are edible.

Cooking recipes

What can you cook from spring mushrooms? Let's look at some interesting recipes.

Morel Julienne

To prepare you will need:

• mushrooms;
• 2 onions;
• half a glass of sour cream;
• Art. l. flour;
• 2 tbsp. l. vegetable oil;
• 1 tbsp. butter;
• 2 cloves;
• pepper and salt.

Prepare julienne as follows:

1. The mushrooms are washed and left in salted water for 20 minutes.
2. Then the water is drained and the mushrooms are cooked for 20 minutes. The water is drained again, the mushrooms are washed and boiled again.
3. After finished product cutting. Then peel the onion, chop it and fry it in oil. Mushrooms are added to it.
4. Next, fry the flour in butter, add sour cream and grated cheese, heat it slightly and immediately turn it off.
5. The resulting sauce is added to the mushrooms and everything is mixed. Place in cocotte makers.
6. After the julienne is baked for 15 minutes in the oven at a temperature of 170 degrees. When there are 5 minutes left before the end of cooking, sprinkle the julienne with grated cheese.

Spaghetti with morels

To make spaghetti with morels you will need the following ingredients:

• paprika, salt and pepper;
• spaghetti - 200 g;
• heavy cream - a glass;
• olive oil - 4 tbsp. l;
• morels - 4 pieces;
• white wine - ½ tbsp.;
• onion - 1 piece;
• soy sauce - 1 tbsp.

To prepare spaghetti you will need to do the following:

1. Wash the mushrooms thoroughly, chop them and boil. Drain the water.
2. Cut the onion into rings and fry. Add mushrooms to it and fry for 3 minutes.
3. Add wine to morels. Fry them until it has evaporated by half. Then add soy sauce and cream. Salt and pepper.
4. All that remains is to boil the spaghetti as indicated on the package. Then they are laid out on plates, and the resulting sauce is poured on top.

Pie with champignons and chicken

For cooking delicious pie you will need:

• champignons - 300 g;
• puff pastry - 1 kg;
• vegetable oil - 3 tbsp. l;
• chicken fillet - 300 g.

The preparation of the pie is carried out in several stages:

1. The meat is washed, cut, fried in vegetable oil until cooked.
2. Add pepper and salt.
3. Remove the meat from the frying pan and drain the fat.
4. The champignons are washed, cut, and fried for 10 minutes. in the same place where the chicken was fried.
5. Then the dough is rolled out and cut into 2 layers. Place the filling in each and roll 2 rolls.
6. The pies are placed on a baking sheet greased with egg yolk and baked for half an hour at a temperature of 180 degrees.

Umbrella mushroom chop (video)

In spring you can already collect some types of mushrooms. But they must be collected correctly. You should not take old and unknown gifts of the forest. There are many safe specimens from which you can cook amazing delicious dishes. It's worth stopping at them.

The most necessary things for every mushroom picker are a mushroom picker's calendar and a mushroom guide. By checking the mushroom calendar, you can easily understand which mushrooms to pick at this particular time. Despite the fact that the timing of the appearance of a particular type of fungus is not constant and depends on weather conditions, each mushroom has its own specific start and end dates for the season. These are what the mushroom picker’s calendar for 2017 contains. If you have forgotten the main differences poisonous mushrooms from edible, be sure to refresh your memory by looking at the mushroom guide.

Mushroom picker calendar for summer

• Mushrooms in June. According to the mushroom picker's calendar, in the first ten days of June, those who like to pick mushrooms should look for boletus in the pine forest, and boletus mushrooms in the birch groves. In the second half of June comes mushroom season at the white loaders. Pogruzdki are fruitful mushrooms; they are collected all summer and until late autumn.
• Mushrooms in July. In early July, the season of saffron milk caps begins, and at the end of the first ten days of July, the most desirable for mushroom pickers are porcini mushrooms. At the same time, according to the calendar, the first russula appear - the most harvest mushrooms. They can be found in almost any forest from July until late autumn frosts. In the second half of July, milk mushrooms and black milk mushrooms begin to be found in coniferous and mixed forests, and on the edges and forest clearings mushroom pickers are delighted with chanterelles and pigs.
• Mushrooms in August. August is considered the most mushroom month. In fruitful years, mushroom pickers in August collect porcini mushrooms, milk mushrooms, saffron milk caps, boletus mushrooms, porcini mushrooms, russula, boletus and other mushrooms in baskets. At the beginning of August, the first honey mushrooms appear, and in the middle of the month - moths and white mushrooms. Second half of August and first ten days of September - best time for collecting mushrooms.

Mushroom picker calendar for autumn

• Gibs in September. Mushroom pickers are happy in September. As the mushroom picker's calendar says: many continue to grow summer mushrooms, at the same time in mass quantity autumn mushrooms appear. In the second half of September, some species of mushrooms disappear, but honey mushrooms, volushkas, white mushrooms, boletus mushrooms, pigworts, and white cape mushrooms are still abundant.
• Mushrooms in October. At the end of October, you can postpone the mushroom picker's calendar until next year, because the mushroom season is ending. In the second ten days of October, when average daily temperature the air will drop to 4-5 degrees Celsius and night frosts will begin and the mushroom picking season will end. However, you can still find young honey mushrooms preserved under the foliage and grass of saffron milk caps, saffron milk caps and white mushrooms.

Mushroom picker calendar for 2017

The mushroom picker's phenological calendar will come to the aid of beginning mushroom pickers. The mushroom picker's calendar marks the most popular mushrooms and the period when to collect these mushrooms in the forest. Of course, everything depends on the region and the weather in each season, but the mushroom picker’s calendar fully provides some of the useful knowledge of when to pick mushrooms. You will also find it useful

What mushrooms to collect	When to pick mushrooms
	April	May	June	July	August	September	October
Morels	+	+	+	-	-	-	-
Stitches	+	+	+	-	-	-	-
May mushroom	-	+	+	-	-	-	-
Oyster mushroom	-	+	+	+	+	+	+
Meadow honey fungus	-	-	+	+	+	+	-
boletus	-	-	+	+	+	+	-
Oiler grainy	-	-	-	+	+	+	-
Summer honey fungus	-	-	+	+	+	+	+
The fox is real	-	-	-	+	+	+	-
Porcini	-	-	+	+	+	+	+
Boletus	-	-	+	+	+	+	+
Pluteus deer	-	-	+	+	+	+	+
Spiky raincoat	-	+	+	+	+	+	+
Common champignon	-	-	+	+	+	+	-
Field champignon	-	-	-	-	+	+	-
Valuy	-	-	-	+	+	+	-
Funnel talker	-	-	-	+	+	+	-
White umbrella mushroom	-	-	-	+	+	+	-
Variegated umbrella mushroom	-	-	-	+	+	+	+
Real milk mushroom	-	-	-	-	+	+	-
Poddubovik	-	-	-	+	+	+	-
Ivyshen	-	-	-	-	+	+	+
Loader white	-	-	-	-	+	+	-
Loader black	-	-	-	-	+	+	-
Fat pig	-	-	-	-	+	+	-
Russula yellow, food, etc.	-	+	+	+	+	+	-
Green moss	-	-	+	+	+	+	+
Yellow hedgehog	-	-	-	-	+	+	-
Ringed cap	-	-	-	+	+	+	-
Larch oiler	-	-	-	+	+	+	-
Volnushka pink	-	-	-	-	+	+	+
Black breast	-	-	-	+	+	+	+
Spruce green camelina	-	-	-	-	+	+	+
Pine mushroom	-	-	-	-	+	+	+
Gray talker	-	-	-	-	+	+	-
Late oiler	-	-	-	-	+	+	-
Winter mushroom	-	-	-	-	-	+	+
Loader black and white	-	-	-	-	-	+	+
Polish mushroom	-	-	-	-	+	-	-
Autumn oyster mushroom	-	-	-	-	-	+	-
Gray row	-	-	-	-	-	+	-
Autumn stitch	-	-	-	-	-	+	+
Autumn honey fungus	-	-	-	-	-	+	+
Row purple	-	-	-	-	+	+	-
Greenfinch	-	-	-	-	+	+	+
Hygrophor brown	-	-	-	-	-	+	+

Mushroom picker calendar 2017

for the Moscow region and central Russia

Types of mushrooms

May

June

July

August

September

October

Decades

I

II

III

I

II

III

I

II

III

I

II

III

I

II

III

I

II

III

Morel

Porcini

Boletus

boletus

Chanterelle

Oiler

Mosswort

Honey fungus

Ryzhik

Volnushka

Gruzd

Valuy

Russula

Champignon

Belyanka (white volnushka)

Gorkushka

Greenfinch

Serushka

Kozlyak

Raincoat

Cap

Ryadovka

Violin

Mushroom picker calendar 2017

for the Leningrad region and northern places of Russia

The mushroom season in the forests of the Leningrad region is from August to November. Mushroom places There are countless varieties in the Leningrad region, the main thing is to know when to pick this or that mushroom. The mushroom picker calendar for the Leningrad region will help with this. Edible mushrooms in the Leningrad region are varied: these include bright aspen mushrooms and delicious boletus mushrooms, valuable porcini and boletus mushrooms, red chanterelles, slippery boletus and moss mushrooms, as well as red mushrooms, milk mushrooms and honey mushrooms. If you check the mushroom picker’s calendar, you can pick up delicious morels, puffballs, and russula. Don’t be lazy, if the weather is right after the rain, look into mushroom calendar and get ready to go mushroom hunting. Refer to the mushroom picker calendar below for the Leningrad region.

Mushroom picker calendar for the Leningrad region
When to pick mushrooms	What mushrooms to collect	Where to pick mushrooms
March	Oyster mushroom, tree mushrooms, talker	There are practically no mushrooms, but at the end of the month the first snowdrops may appear. If the winter is warm, you can find fresh oyster mushrooms. Oyster mushrooms usually grow on trees, the cap of such a mushroom is one-sided or rounded, the plates run down to the stem, as if growing to it. It is not difficult to distinguish oyster mushrooms from inedible mushrooms - it has a cap that is completely leathery to the touch.
April	Oyster mushroom, tree mushrooms, govorushka, morel, stitch	Snowdrop mushrooms are quite common - morels and stitches
May	Morel, stitch, oil can, oyster mushroom, raincoat	Most mushrooms can be found not under trees, but in clearings, in thick grass.
June	Oiler, boletus, boletus, oyster mushroom, morel, honey fungus, chanterelle, porcini mushroom, puffball	In June, mushrooms of the highest (first) category begin to appear.
July	Oiler, boletus, boletus, oyster mushroom, morel, puffball, honey fungus, chanterelle, porcini mushroom, moss mushroom	There are already quite a lot of mushrooms - both in the clearings and under the trees. In addition to mushrooms, strawberries and blueberries are already found.
August	Oiler, boletus, boletus, oyster mushroom, morel, honey fungus, chanterelle, porcini mushroom, moss mushroom	At this time, mushrooms can be found almost everywhere: in the grass, under trees, near stumps, in ditches and on trees, and even in city squares and on the sides of roads. In addition to mushrooms, lingonberries have already ripened, and cranberries are appearing in the swamps.
September	Oiler, boletus, boletus, oyster mushroom, morel, honey mushroom, chanterelle, porcini mushroom, moss mushroom,	September is the most productive month for mushrooms. But you need to be careful: autumn is coming to the forests, and in the bright foliage it is difficult to see the multi-colored mushroom caps.
October	Valuy, oyster mushroom, camelina, honey fungus, champignon, boletus, porcini mushroom, milk mushroom, moss mushroom, russula	The number of mushrooms in the clearings begins to decrease. In October, it is better to look for mushrooms near stumps and under trees.
November	Butterfly, greenfinch, oyster mushroom, tree mushrooms.	Frosts are beginning, but there is a high probability of finding frozen mushrooms.

You will also find useful material about mushrooms with a mushroom picker’s calendar:

Mushroom key

There are no reliable methods for distinguishing edible and poisonous mushrooms by eye, so the only way out is to know each of the mushrooms. If the species identity of mushrooms is in doubt, you should under no circumstances eat them. Fortunately, among the hundreds of species found in nature, many have such clearly defined characteristics that it is difficult to confuse them with others. However, it is better to always have a mushroom identification guide on hand.

Mushroom Guide - How to distinguish edible mushrooms
1 - breast; 2 - saffron milk cap; 3 - cone mushroom; 4 - greenish russula; 5 - edible russula; 6 - fox.	7 - oiler; 8 - morel; 9 - porcini mushroom; 10 - large umbrella; 11 - row; 12 - field champignon.
Mushroom identification guide - How to distinguish poisonous mushrooms
1 - paneolus; 2 - gray float; 3 - glowing talker; 4 - common veselka; 5 - pale grebe; 6 - white fly agaric (spring).	7 - red fly agaric; 8 - variegated champignon; 9 - russula emetic; 10 - value; 11 - entoloma

Taking a mushroom guide and a mushroom picker's calendar with you as you make your way through the forest in search of mushrooms, you can entertain yourself with a conversation about mushrooms. Share with friends interesting facts about mushrooms.

The most poisonous mushrooms

Undoubtedly poisonous species There are about a hundred mushrooms in Europe. Of these, only eight are deadly poisonous.

• The most poisonous mushroom is Galerina sulciceps, which grows in Java and Sri Lanka. Even one eaten fruit leads to death in half an hour or an hour.
• In Europe and in North America The most poisonous are the white (spring) fly agaric and the stinking fly agaric.
• The most poisonous and deadly to humans is the toadstool, for which no antidote has yet been found.

The largest edible mushrooms

Most big mushroom growing in the world national park Mahler in the Blue Mountains (Oregon, USA). This mushroom covers an area of ​​890 hectares. However, we are interested in edible mushrooms.

• The largest edible mushroom was discovered in Canada by Jean Guy Richard. The unique raincoat (Calvatia gigantean) had a circumference of 2.64 meters and a weight of 22 kilograms.
• The largest champigno was found in Italy by Francesco Quito in the province of Bari. The mushroom weighed 14 kilograms.
• The largest truffle found weighed even less - only 7 kilograms.

The most expensive mushrooms

• Of course, the most expensive mushrooms are truffles, white and black. Incredibly expensive white truffles grow mainly in Italy, in the Piedmont region. The Perigord black truffle or Tuber melanosporum is also considered a real masterpiece of nature.
• The matsutake mushroom competes with truffles for the title of... expensive mushroom. This mushroom is often called the king of mushrooms due to its rich mushroom aroma and excellent taste. No one has yet managed to grow matsutake artificially, which is why the price for them has increased significantly, unlike truffles, which the Chinese have learned to successfully cultivate.

Now, thanks to the mushroom picker's calendar, you know what mushrooms to pick and when to pick them in the Moscow and Leningrad regions. It will help you distinguish edible and poisonous mushrooms short guide mushrooms Happy quiet hunting.