Edible mushrooms are brown. Beware, poisonous mushrooms: a selection of famous species

2017-07-12 Igor Novitsky


Those who studied well at school remember that mushrooms are separate group living organisms, not related to plants or animals. Although there are many varieties of mushrooms, ordinary person The term "mushrooms" refers almost exclusively to wild mushrooms. Among them there are many edible species that form an important part of the Russian culinary tradition.

Nutritional value of edible mushrooms

Mushrooms are neither plants nor animals, and therefore their taste has nothing in common with either plant foods or meat. Edible mushrooms have their own unique taste, which is called “mushroom”. In terms of nutritional value, they are more likely to be closer to meat than to plants. Mushrooms are rich in protein, carbohydrates and various microelements. They also contain special enzymes that promote digestion and better absorption of nutrients.

If we do not take into account the general taxonomic classification of all mushrooms in general, then there is no single world classification of edible mushrooms. This is due not only to differences in culinary traditions among different peoples, but also to the climatic characteristics of individual countries, affecting the species composition of mushrooms in a particular region. In addition, the names of edible mushrooms usually combine several individual species with different external characteristics, which also complicates the classification.

In Russia, they mainly use the Soviet scale of nutritional value for edible mushrooms, according to which all types are divided into four categories:

  1. The first category includes types of edible mushrooms that have maximum value and a rich, rich taste. For example, boletus, yellow milk mushroom, real saffron milk cap.
  2. The second category includes slightly less tasty mushrooms with significantly less nutritional value - boletus, boletus, champignons.
  3. The third category includes edible mushrooms of Russia with mediocre taste and mediocre nutritional value - green flywheel, russula, honey fungus.
  4. The fourth category is mushrooms with minimal nutritional value and questionable taste. These are, for example, variegated moss mushroom, puffball, oyster mushroom.
  • Edible mushrooms. They do not require mandatory temperature treatment and are theoretically suitable for consumption even in raw form without any risk.
  • Conditionally edible mushrooms. This category includes mushrooms that are not suitable for consumption raw due to toxins or unpleasant taste, but are edible after special processing (boiling, soaking, drying, etc.) This also includes mushrooms that are edible only at a young age, or that can cause poisoning in combination with other products (for example, dung mushroom should not be consumed with alcohol).
  • Inedible mushrooms. They are completely safe for the human body, but due to poor taste, hard pulp or other reasons, they are not of culinary interest. Often in other countries they are described as edible mushrooms or conditionally edible.
  • Poisonous mushrooms. This group includes those types of mushrooms from which it is impossible to remove toxins at home, and therefore their consumption as food is extremely dangerous.

For Russians, mushrooms are not only a tasty dish, always relevant festive table, and on weekdays. Mushroom hunting- This is also a favorite type of outdoor leisure for many. Unfortunately, most city dwellers and even many villagers have forgotten the centuries-old experience of their ancestors and are completely unable to determine which mushrooms are edible and which are not. This is why every year dozens and even hundreds of inexperienced mushroom pickers throughout Russia die from poisoning by poisonous mushrooms, mistaking them for edible ones.

It’s worth noting right away that there are no single universal rules on how to distinguish edible mushrooms from their poisonous counterparts. Each type of mushroom has its own patterns, which often do not apply to other species. For this reason, you should adhere to the general rules of conduct recommended by experts.

So, if, looking at a fly agaric, you are not entirely sure whether the mushroom in front of you is edible, then before you go to “ silent hunt", listen to the following recommendations:

  • If possible, take an experienced mushroom picker with you to supervise the mushroom picking process. Alternatively, the “trophies” can be shown to him for control after returning from the forest.
  • Study as thoroughly as possible one or two (no more!) types of the most common edible mushrooms in your region. Moreover, it is advisable to find out what edible mushrooms look like by seeing them in person, and not on a monitor screen. Memorize well their differences from all possible doubles. When you go to the forest, collect only these mushrooms that you are familiar with and no others.
  • Do not take mushrooms that cause you the slightest doubt about their species.
  • Having discovered a “family” of mushrooms, take a closer look at the largest specimens. Firstly, it is easier to determine the species from them, and secondly, if they are wormy, then the mushrooms are edible. There are no worms in deadly poisonous mushrooms. True, they can easily end up in falsely edible mushrooms with an average level of toxicity.
  • Until you gain experience, collect only tubular mushrooms - porcini, boletus, boletus, boletus. There are very few poisonous mushrooms in this group, which cannot be said about the lamellar varieties of edible mushrooms.
  • Never taste raw mushrooms. He won't tell you anything, but if you come across a poisonous mushroom, you can easily get poisoned.

The most common mushrooms are edible and inedible

The porcini mushroom, or boletus mushroom, is the best representative of the group of undoubtedly edible mushrooms of the first nutritional category. Although it has a fairly characteristic appearance, by which it is easily recognized, the boletus has an inedible twin - gall mushroom or bitter. Edible porcini mushrooms can be identified by their thick cylindrical stem and reddish-brown cap. The flesh of the boletus always remains white, while the gall mushroom is distinguished by the fact that when broken, its flesh acquires a pink tint, and the mushroom itself is very bitter.

Red boletus is also a very popular edible forest mushroom among Russians. They have a dense brown-red cap. They can be easily distinguished from other mushrooms by their pulp, which quickly turns blue at the cut site. Despite the name, they can grow not only next to aspens, but also with other deciduous trees (never next to conifers). But for safety, it is better to collect such mushrooms only under aspen and poplar trees. However, it is quite difficult to confuse boletus with other mushrooms, since false doubles he does not have.

Maslyata are very loved and popular in Russia. They can be recognized by the yellow color of the stem, and the cap is covered with a sticky brown skin that can be easily removed with a knife. Under the cap is a characteristic tubular structure. As a rule, when they talk about edible tubular mushrooms, they mean butter mushrooms. Adult mushrooms are almost always rich in worms, which is also a good sign.

Chanterelles have a rather unusual appearance, which makes them easy to identify among other edible mushrooms in the forest. However, they have a very similar double, which you identify by a more saturated orange hue (the edible mushroom is lighter), a hollow stalk (the real one is dense and solid) and white discharge on the cap.

Honey mushrooms are edible mushrooms known for their characteristic rich taste. Since in fact, several types of mushrooms are called honey mushrooms at once, it is sometimes difficult to give them a single description. For safety, it is recommended to collect only those honey mushrooms that grow exclusively in the roots, on stumps and on fallen trunks. They have ocher-colored caps with scales on them and a white ring on the stem. False honey mushrooms are also several types of mushrooms. Honey mushrooms should be avoided if they grow on the ground; their cap is yellow or brownish-red and lacks scales. While the cap of real honey mushrooms is equipped with whitish plates, those of false honey mushrooms are olive, dark gray or brownish. Also, there is no ring on the leg of the honey fungus.

Russulas are widespread edible mushrooms in the middle zone. This name is used for several species at once, the differences of which from inedible relatives lie in the presence of easily removable skin on the caps.

We have already noted earlier that, for safety, a novice mushroom picker should limit himself to a detailed study of one or two edible mushrooms, for which he goes into the forest. But information about edible mushrooms is not all you need to know. You should also read the description of the main most common poisonous mushrooms, which you will probably encounter during a “quiet hunt”.

Of the one and a half hundred poisonous mushrooms found in Russia, only a few species are deadly poisonous. The rest cause either food poisoning or lead to nervous system disorders. But since this can hardly be considered a mitigating circumstance, every mushroom picker should know how to distinguish edible mushrooms from inedible ones. And this is impossible without a good knowledge of the poisonous mushrooms themselves.

Statistics show that most often Russians are poisoned by toadstool. This is one of the most poisonous and at the same time most widespread mushrooms in the country. Inexperienced mushroom pickers mistake it for champignons, russula and other edible lamellar mushrooms. The toadstool can be recognized by the yellow-brown, dirty green, light olive and often snow-white (young mushrooms) color of the caps. Usually the center of the cap is a little darker and lighter at the edge. On the underside of the cap there are white soft plates. There is a ring on the leg.

False honey fungus can be found on the roots and stumps of trees, which is why beginners confuse it with real honey fungus and other edible mushrooms on trees. The mushroom causes food poisoning and is therefore not as dangerous as toadstool. It can be distinguished from real honey mushrooms by its color (not brown, but light orange or yellowish) and the absence of a ring on the stem (real honey mushrooms have it right under the cap).

Amanita mushrooms in our minds are synonymous with poisonous mushrooms. At the same time, an ordinary city dweller imagines a typical picture - a large fleshy mushroom with a bright red cap with white speckles and a white stem. In fact, only one of more than 600 species of fly agarics looks like this. By the way, the pale grebe formally also refers to fly agarics. So, in addition to the well-known red fly agaric and toadstool, you should also be wary of the green fly agaric, stinking fly agaric, panther fly agaric and white fly agaric. Externally, some of them are very similar to edible mushrooms in September. The probability of meeting them in the forest is quite high.

The satanic mushroom is found mainly in the south and Primorye. It is toxic, although it rarely causes death. The mushroom is quite large, has an irregularly shaped cap and a massive stalk. The leg can have different shades of red. The color of the cap also varies: mushrooms with a white, dirty gray or olive cap are most often found. Sometimes it can be very similar to some edible mushrooms of the Primorsky Territory, in particular the boletus mushroom.

Thin mushroom is a harmful, although not deadly, mushroom. For a long time, experts did not have a consensus on whether the pig mushroom is edible or not. Only about 30 years ago it was finally removed from the list of edibles, as it was proven that it destroys the kidneys and causes food poisoning. It can be recognized by its fleshy, flattened cap with a curved edge. Young individuals have an olive-colored cap, while older individuals are gray-brown or rusty-brown. The stem is olive or gray-yellow and slightly lighter than the cap, or similar in color.

Mushrooms grow on substrates that are dominated by soil, forest floor, water, decomposing living organisms. Pictures can only give a basic idea of ​​the appearance of mushrooms, so you should collect only well-known species to insure yourself against accidental consumption false varieties.

Types by food type

The consumption of various organic components by mushrooms allows them to be divided into the following main categories or types:

Edible species

Today there is a description of a large number of mushrooms that are used for food purposes. Their fruiting bodies have a high nutritional value and a pleasant aroma. Almost all mushrooms have popular names, and the most delicious and expensive ones belong to the first category. Fresh mushrooms are used for preparing hot dishes, cold appetizers, as well as home canning for the winter.

Name Latin name Pulp Growth Category
Porcini Boletus edulis Strong, juicy, meaty, with a pleasant taste and smell Most often in forests with moss or lichen cover First
The saffron milk cap is real Lactarius deliciosus Dense, yellow-orange in color, with greening on the cut In a pine forest and spruce forest
Real milk mushroom Lactarius resimus Dense and strong, white in color, with a fruity aroma In deciduous and mixed forest zones
boletus Leccinum Various densities, with a characteristic mushroom aroma and taste Species form mycorrhizae with birch trees Second
Boletus Leccinum Various densities, often fibrous, with a characteristic mushroom aroma and taste Species form mycorrhizae with aspens
Dubovik Boletus luridus Yellowish in color, blue when cut On calcareous soils in deciduous and mixed forests
Oiler Suillus White or yellowish, may turn blue or red when cut On forest soils in spruce forests and under pine trees
Volnushka pink Lactarius torminosus White in color, very strong, quite dense, with a relatively pungent taste Birch groves and mixed forest areas
Belyanka Lactarius pubescens Dense type, white, brittle, with a slight aroma The edge of a birch grove and a rare young coniferous-birch planting
Aspen milk mushroom Lactarius controversus Dense type, white, brittle, with a light fruity aroma Under the willows, aspens and poplars
Champignon Agaricus White, may turn red or yellow when exposed to air, with a distinct mushroom aroma Manured soil, forest and meadow humus rich in organic matter
Green moss Xerocomus subtomentosus White in color, practically does not turn blue when cut Third
Valuy Russula foetens Quite fragile, white in color, gradually darkening when cut In coniferous and deciduous forests
Russula Russula Dense type, brittle or spongy, may discolor On forest soils, along roads
Lactarius necator Quite dense, brittle, white, turns gray when cut Mixed forest zones, birch forests
Autumn honey fungus Armillaria mellea Dense, whitish, thin, with a pleasant aroma and taste Dead and decaying wood, hardwood and spruce stumps
Common Chanterelle Cantharēllus cibārius Dense-fleshy type, yellow in color, reddens when pressed Ubiquitous in temperate forest zones
Morel Morchella Porous, with good taste and pleasant smell Early mushrooms inhabiting forest areas, parks, gardens
Motley flywheel Xerocomellus chrysenteron Whitish or yellowish in color, intensely blue when cut Well loosened acidic soils of forest zones Fourth
Honey fungus Marasmius oreades Thin, whitish or pale yellow color, with a sweetish taste Meadows, pastures, pastures, vegetable gardens and orchards, fields, roadsides, edges, ravines and ditches
Oyster mushroom Pleurotus White or with a slight yellow tint, pleasant taste and smell Wood in deciduous and mixed forests
Ryadovka Tricholoma Dense type, white or slightly yellowish, does not change color when cut Dry, less often mixed forest zones

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Inedible species

Unedible varieties of mushrooms can be characterized by:

  • unpleasant odor;
  • unpleasant taste;
  • fruit bodies that are too small;
  • specificity of places of growth;
  • very hard pulp.

There are other evidences, including exotic external features: the presence of spines or scales, excessively soft fruiting bodies.

As a rule, unedible mushrooms have quite characteristic names that reflect their inedibility. Some of their types may be extremely rare, but, nevertheless, it is important to know which inedible mushrooms there are. The list of mushrooms growing in our country that are unsuitable for consumption is not too long.

Name Latin name Description Sign of inedibility
Row sulfur-yellow Tricholoma sulphureum Hemispherical or convex cap of yellowish color on an uneven stalk with brownish scales The presence of pronounced unpleasant odor fruiting bodies and pulp
Hebeloma adhesive Hebeloma crustuliniforme Hemispherical or round-conical, sticky, light yellow cap with rolled edges on a cylindrical stalk with a powdery coating
Milky brownish Lactarius fuliginosus Thin and fragile, dry, funnel-shaped cap of chocolate-brown color on a cylindrical, almost white stem The presence of a very characteristic, unpleasant taste of the pulp
Tylopilus felleus Hemispherical or rounded cushion-shaped cap of brownish or dark brown color on a cylindrical or club-shaped stalk
Hygrocybe variegated Hygrocybe psittacina Bell-shaped or prostrate green shiny cap with ribbed edges on a cylindrical, hollow and thin stalk Very small fruiting bodies
Multi-colored tinder fungus Trametes versicolor Rigid, rather thin, semicircular caps with areas different colors and shades on the surface Excessively hard, woody pulp of fruiting bodies
Heterobasidione perennial Heterobasidion annosum Prostrate or prostrate-bent fruiting bodies covered with a thin brownish-colored crust
Milky spiny Lactarius spinosulus The flat-convex or prostrate cap with curved edges has reddish spiky scales and is located on an irregularly curved and hollow stalk. Too unsightly appearance of fruiting bodies

Poisonous species

Absolutely all poisonous varieties of mushrooms contain poisonous, toxic substances that can:

  • cause severe food poisoning;
  • provoke disturbances in the activity of the nervous system;
  • cause death.

Currently, just over a hundred poisonous species are known, and it is very important to know them so that mushroom dishes do not cause death or severe poisoning. In our country it grows relatively a large number of poisonous species.

Name Latin name Description Poisonous components
Ordinary stitch Gyromitra esculenta The brain-shaped cap, brownish in color, is located on a hollow and low stalk Presence of gyromitrin toxin
Splendid cobweb Cortinarius splendens Hemispherical or convex brown colored cap located on a bulbous stalk thickened at the base Presence of orellanine toxin
Reddish cobweb Cortinarius rubellus Bell-shaped or flat-convex reddish-brown cap on a fibrous reddish stalk
Plush spider web Cortinarius orellanus The cap is flat-convex in shape with an elevation in the central part, orange-brown in color, on a fibrous stem
Govorushka grooved Clitocybe rivulosa A whitish-gray cap, covered with a thin powdery coating, on a cylindrical whitish stalk Muscarine toxin present
Spring fly agaric Amanita verna Light cream color, smooth, flat-shaped cap located on a smooth white stem High amatoxin content
Death cap Amanita phalloides A greenish or grayish cap with smooth edges and a fibrous surface, on a cylindrical stem with a moire pattern Very large amounts of amatoxins and phallotoxins

Medicinal mushrooms

Usage medicinal mushrooms known to mankind since ancient times. Single-celled yeast fungi are used almost all over the world.

Anyone who does not understand mushrooms is limited to buying them in the supermarket. After all, champignons and oyster mushrooms grown under the artificial sun inspire more confidence than unknown natural gifts. But true mushroom pickers will not be able to be satisfied with the taste of fruits that have not smelled of pine needles and have not been washed with morning dew. And it’s very difficult to deny yourself forest walks on a clear weekend. Therefore, let's take a closer look at the external signs of popular edible mushrooms in our region.

Main characteristics of edible mushrooms

Everything is biological and ecological diversity planetary scale mushrooms are simply impossible to cover. This is one of the largest specific groups of living organisms, which has become an integral part of terrestrial and aquatic ecosystems. Modern scientists know many species of the mushroom kingdom, but today there is no exact figure in any scientific source. In different literature, the species number of mushrooms varies from 100 thousand to 1.5 million. It is characteristic that each species is divided into classes, orders, and also has thousands of generic names and synonyms. Therefore, it is easy to get lost here, just like in the forest.

Did you know? Contemporaries consider the most unusual mushroom in the world to be Plasmodium, which grows in central Russia. This creation of nature can walk. True, it moves at a speed of 1 meter every few days.

Edible mushrooms are considered to be those specimens that are approved for consumption and do not pose any risks to human health. They differ from poisonous forest fruits in the structure of the hymenophore, the color and shape of the fruiting body, as well as the smell and taste. Their peculiarity lies in their high gastronomic properties. It’s not for nothing that among mushroom pickers there are parallel names for mushrooms - “vegetable meat” and “forest protein”. It has been scientifically proven that such gifts of nature are rich:

  • proteins;
  • amino acids;
  • mycosis and glycogen (specific mushroom sugar);
  • potassium;
  • phosphorus;
  • gray;
  • magnesium;
  • sodium;
  • calcium;
  • chlorine;
  • vitamins (A, C, PP, D, all group B);
  • enzymes (represented by amylase, lactase, oxidase, zymase, protease, cytase, which are of particular importance because they improve the absorption of food).

Many types of mushrooms in their nutritional value compete with potatoes, vegetables and fruits traditional for the Ukrainian table. Their significant drawback is the poorly digestible shells of mushroom bodies. That is why dried and ground fruits bring the greatest benefit to the human body.

Did you know? Of the entire mushroom kingdom, the rarest specimen is considered to be the mushroom Chorioactis geaster, which translated means “devil’s cigar.” It is found in isolated cases only in the central zones of Texas and on some islands of Japan. Unique feature This natural miracle is a specific whistle that is heard when the mushroom releases spores.

Soviet scientists nutritional characteristics The edible group of mushrooms was divided into 4 varieties:

  1. Boletuses, saffron milk caps and milk mushrooms.
  2. Birch boletus, aspen boletus, oak boletus, buttercup, trumpet mushroom, white mushroom and champignon.
  3. Moss mushrooms, valui, russula, chanterelles, morels and autumn honey mushrooms.
  4. Rowers, raincoats and other little-known, rarely collected specimens.

Today this classification is considered a little outdated. Modern botanists agree that dividing mushrooms into food categories is ineffective and the scientific literature provides an individual description of each species.

Beginning mushroom pickers should learn the golden rule of “silent hunting”: one poisonous mushroom can ruin all the forest trophies in the basket. Therefore, if you find any inedible fruit among the harvested crop, do not hesitate to throw all the contents into the trash. After all, the risks of intoxication cannot be compared with the time and effort spent.

Edible mushrooms: photos and names

Did you know? Of the entire variety of edible mushrooms known to mankind, there are only a few thousand. At the same time, the lion's share of them went to representatives of fleshy micromycetes. Let's look at the most popular types..

Real mushroom giants were found by Americans in 1985 in the states of Wisconsin and Oregon. The first find was striking with its 140-kilogram weight, and the second with the area of ​​the mycelium, which occupied about a thousand hectares Boletus edulis In botanical literature this forest trophy is designated as or (
The variety belongs to the Boletaceae genus and is considered the best of all known edible mushrooms. In Ukraine it is not uncommon and occurs from early summer to mid-autumn in deciduous and coniferous forests. Often, boletus can be found under birch, oak, hornbeam, hazel, spruce and pine trees.

It is characteristic that you can find both squat specimens with a small cap, and broad-legged ones, in which the leg is four times smaller than the upper part. Classic variations of boletus mushrooms are:
  • a cap with a diameter of 3 to 20 cm, a hemispherical, convex shape, brown in color with a smoky or reddish tint (the color of the cap largely depends on the place where the fungus grows: under pine trees it is purple-brown, under oak trees - chestnut or olive green, and under birch trees - light brown);
  • leg from 4 to 15 cm long with a volume of 2-6 cm, club-shaped, cream-colored with a grayish or brown tint;
  • white mesh on the top of the leg;
  • the flesh is dense, juicy, white, and does not change when cut;
  • spindle-shaped spores of yellowish-olive color, about 15-18 microns in size;
  • a tubular layer of light and greenish tones (depending on the age of the mushroom), which is easily separated from the cap;
  • The smell at the cutting site is pleasant.

Important! Boletuses are often confused with bitterlings. These are inedible mushrooms that are distinguished by pinkish spores, a black mesh on the stalk and bitter pulp.


It is worth noting that the skin of true porcini mushrooms is never removed from the cap. In Ukraine, industrial harvesting of these forest trophies is carried out only in the Carpathian region and Polesie. They are suitable for use in fresh, for drying, preservation, salting, pickling. Traditional medicine advises introducing belas into the diet for angina, tuberculosis, frostbite, loss of strength and anemia.

Volnushka

These trophies are considered conditionally edible. They are used as food only by residents of the northern regions globe, and Europeans do not recognize it as food. Botanists call these mushrooms Lactárius torminósus, and mushroom pickers call them hornworts, decoctions and rubellas. They represent the Russula family of the genus Mlechnik, and are pink and white.

Pink waves are characterized by:
  • cap with a diameter of 4 to 12 cm, with a deep depression in the center and convex, pubescent edges, pale pink or grayish in color, which darkens when touched;
  • leg about 3-6 cm high with a diameter of 1 to 2 cm, cylindrical in shape, powerful and elastic structure with specific pubescence on a pale pink surface;
  • cream or white spores;
  • the plates are frequent and narrow, which are always interspersed with intermediate membranes;
  • the pulp is dense and hard, white in color, does not change when cut and is characterized by abundant, sharp-tasting juice secretion.

Important! Mushroom pickers should pay attention to the fact that mushrooms are characterized by variability, which depends on their age. For example, the caps can change their color from yellow-orange to light green, and the plates can change from pinkish to yellow.

White waves are different:
  • a cap with a diameter of 4 to 8 cm with white, densely pubescent skin (in older specimens its surface is smoother and yellower);
  • stem with a height of 2 to 4 cm with a volume of up to 2 cm, cylindrical in shape with slight hairiness, dense structure and uniform color;
  • the pulp is slightly aromatic, white, with a dense but brittle structure;
  • white or cream-colored spores;
  • the plates are narrow and frequent;
  • white milky juice, which does not change when interacting with oxygen and is characterized by causticity.

Most often they grow in groups under birch trees, on forest edges, rarely in coniferous forests. They are collected from early August to mid-autumn. Any cooking requires careful soaking and blanching. These mushrooms are used for preservation, drying, and pickling.

Important! Edible volnushki can be easily distinguished from other milky mushrooms by the hairiness on the cap.

But in the latter version, the pulp becomes brown, which does not look aesthetically pleasing. Undercooked specimens are toxic and can cause disorders digestive tract and irritation of mucous membranes. In salted form they are allowed to be consumed no earlier than an hour after salting.

The variety also represents the Russula family of the Mlechnikov genus. In scientific sources, the mushroom is designated Lactárius résimus, but in everyday life it is called real.
Externally, this mushroom is characterized by:

  • a funnel-shaped cap with a diameter of 5 to 20 cm with highly fleecy edges turned inward, with a wet, mucous skin of a milky or yellowish color;
  • stalk up to 7 cm high with a volume up to 5 cm, cylindrical in shape, yellowish in color, with a smooth surface and hollow interior;
  • firm white pulp with a specific fruity smell;
  • yellow spores;
  • plates frequent and wide, white-yellow;
  • milky juice, pungent in taste, white in color, which changes to dirty yellow in the cut areas.
The milk mushroom season occurs from July to September. For them to bear fruit, +8-10 °C on the ground surface is sufficient. The mushroom is common in the northern part of the Eurasian continent and is considered completely unsuitable for food purposes in the West. Most often found in deciduous and mixed forests. In cooking it is used for pickling. Beginning mushroom pickers may confuse the trophy with a violin, a white wave and a loader.

Important! Milk mushrooms are characterized by variability: old mushrooms become hollow inside, their plates turn yellow, and brown spots may appear on the cap.

This bright mushroom with a peculiar shape is found on postage stamps of Romania, Moldova, and Belarus. Real fox(Cantharellus cibarius) represents the genus Cantharelaceae.
Many people recognize her by:

  • cap - with a diameter of 2.5 to 5 cm, which is characterized by asymmetrical bulges at the edges and a watering can-shaped depression in the center, a yellow tint and a smooth surface;
  • stem - short (up to 4 cm in height), smooth and solid, identical in color to the cap;
  • spores - their size does not exceed 9.5 microns;
  • plates - narrow, folded, bright yellow in color;
  • pulp - is dense and elastic, white or slightly yellowish, with a pleasant aroma and taste.
Experienced mushroom pickers have noticed that true mushrooms, even overripe ones, are not spoiled by the wormhole. Mushrooms grow quickly in humid environment, in the absence of rain, the development of spores stops. It is not difficult to find such trophies throughout Ukraine; their season starts in July and lasts until November. It is best to go searching in moss-covered, damp, but well-lit areas with weak grass cover.

Important! Real chanterelles are often confused with their counterparts. Therefore, when harvesting, you need to pay special attention to the color of the trophy pulp. In pseudo-chanterelles it is yellow-orange or pale pink.

Please note that this species is not found on forest edges. In cooking, chanterelles are usually consumed in fresh, pickled, salted and dried forms. They have a specific aroma and taste. Experts note that this variety exceeds all known to mankind mushrooms due to their carotene composition, but are not recommended in large quantities because they are difficult to digest in the body.

In the scientific literature, oyster mushrooms are simultaneously called oyster mushrooms (Pleurotus ostreatu) and belong to the predatory species. The fact is that their spores are capable of paralyzing and digesting nematodes living in the soil. In this way, the body compensates for its nitrogen needs. In addition, the variety is considered wood-destroying, since it grows in groups on stumps and trunks of weakened living plants, as well as on dead wood.
It can most often be found on oaks, birches, rowan trees, willows, and aspens. As a rule, these are dense bunches of 30 or more pieces, which grow together at the base and form multi-tiered growths. Oyster mushrooms can be easily recognized by the following characteristics:

  • the cap reaches about 5-30 cm in diameter, very fleshy, rounded ear-shaped with wavy edges (in young specimens it is convex, and in mature age becomes flat), smooth glossy surface and unstable peculiar tonality, which borders on ashy, violet-brown and faded dirty yellow shades;
  • mycelial plaque is present only on the skin of mushrooms that grow in a humid environment;
  • leg up to 5 cm long and 0.8-3 cm thick, sometimes almost invisible, dense, cylindrical in structure;
  • the plates are sparse, up to 15 mm wide, have bridges near the legs, their color varies from white to yellow-gray;
  • spores are smooth, colorless, elongated, up to 13 microns in size;
  • The pulp becomes more elastic with age and loses its juiciness, it is fibrous, has no smell, and has an anise flavor.

Did you know? In 2000, a Ukrainian mycelium hunter from Volyn, Nina Danilyuk, managed to find a giant boletus mushroom that did not fit in a bucket and weighed about 3 kg. Its leg reached 40 cm, and the circumference of the cap was 94 cm.

Due to the fact that old oyster mushrooms are characterized by rigidity, only young mushrooms whose caps do not exceed 10 centimeters in diameter are suitable for food. In this case, the legs are removed from all trophies. The oyster mushroom hunting season begins in September and, under favorable weather conditions, lasts until the New Year. This species cannot be confused with anything in our latitudes, but for Australians there is a risk of putting the poisonous omphalotus in the basket.

This is the popular name for a certain group of mushrooms that grow on living or dead wood. They belong to different families and genera, and also differ in their preferences for living conditions.
Autumn honey mushrooms are most often used for food purposes. ( Armillaria mellea), which represent the Physalacriaceae family. According to various estimates by scientists, they are classified as conditionally edible or generally inedible. For example, honey mushrooms are not in demand among Western gourmets and are considered a low-value product. And in Eastern Europe, these are one of the favorite trophies of mushroom pickers.

Important! Undercooked honey mushrooms cause people allergic reaction and severe eating disorders.

Honey mushrooms are easily recognizable by external signs. They have:
  • the cap develops up to 10 cm in diameter, is characterized by a convexity at a young age and a flatness at a mature age, it has a smooth surface and a greenish-olive coloring;
  • the leg is solid, yellow-brown, from 8 to 10 cm long with a volume of 2 cm, with small flocculent scales;
  • the plates are sparse, white-cream in color, darkening with age to pinkish-brown shades;
  • spores are white, up to 6 microns in size, have the shape of a wide ellipse;
  • the pulp is white, juicy, with a pleasant aroma and taste, on the caps it is dense and fleshy, and on the stem it is fibrous and rough.
The honey mushroom season begins at the end of summer and lasts until December. September is particularly productive, when forest fruits appear in several layers. It is best to look for trophies in damp forest areas under the bark of weakened trees, on stumps, and dead plants.
They love the wood left after cutting: birch, elm, oak, pine, alder and aspen. In particularly fruitful years, there is a night glow of stumps, which is emitted by group growths of honey mushrooms. For food purposes, the fruits are salted, pickled, fried, boiled and dried.

Important! When collecting honey mushrooms, be careful. The color of their cap depends on the soil in which they grow. For example, those specimens that appear on poplar, mulberry and white acacia are distinguished by honey-yellow tones, those that grow from elderberry are dark gray, those from conifers are purple-brown, and those from oak are brown. Often edible honey mushrooms confused with false ones. Therefore, only those fruits that have a ring on the stem should be placed in the basket.

Most mushroom pickers prefer green moss mushrooms (Xerócomus subtomentosus), which are the most common of their kind. Some botanists classify them as boletus mushrooms.
These fruits are characterized by:

  • a cap with a maximum diameter of up to 16 cm, a cushion-shaped convexity, a velvety surface and a smoky olive color;
  • the leg is cylindrical, up to 10 cm high and up to 2 cm thick, with a fibrous dark brown mesh;
  • brown spores, up to 12 microns in size;
  • The pulp is snow-white; upon contact with oxygen it may acquire a slight blue tint.
To hunt for this species, you should go to deciduous and mixed forests. They also grow along the edges of roads, but such specimens are not recommended for consumption. The fruiting period lasts from late spring to late autumn. The harvested fruit is best eaten freshly prepared. When dried it turns black.

Did you know? Although fly agarics are considered very poisonous, they contain much less toxic substances than the toadstool. For example, to obtain a lethal concentration of mushroom poison, you need to eat 4 kg of fly agarics. And one toadstool is enough to poison 4 people.

Among the edible varieties of boletus, white, swamp, yellow, Bollini, and larch species are popular. In our latitudes, the latter variation is especially popular.
She is characterized by:

  • cap up to 15 cm in diameter, convex in shape, with a bare sticky surface of lemon yellow or rich yellow-orange color;
  • the stem is up to 12 cm high and 3 cm wide, club-shaped, with granular-mesh fragments at the top, as well as a ring, its color exactly matches the tone of the cap;
  • spores are smooth, pale yellow, ellipsoidal, up to 10 microns in size;
  • the flesh is yellow with a lemon tint, brownish under the skin, soft, juicy with hard fibers; in old mushrooms, the cuts turn a little pink.
The season lasts from July to September. The species is very common in the countries of the Northern Hemisphere. Most often found in groups in deciduous forests where the soil is acidic and enriched. In cooking, these forest trophies are used for making soups, frying, salting, and pickling.

Did you know? Truffles are considered the most expensive mushrooms in the world. In France, the price per kilogram of this delicacy never falls below 2 thousand euros..

This mushroom is also popularly called blackhead and. In botanical literature it is designated as Léccinum scábrum and represents the genus Obabok.
He is recognized by:

  • a hat with a specific color that varies from white to gray-black;
  • club-shaped leg, with oblong dark and light scales;
  • white pulp that does not change when in contact with oxygen.
Young specimens are tastier. You can find them in summer and autumn in birch thickets. They are suitable for frying, boiling, pickling and drying.

Represents a family and includes about fifty species. Most of them are considered edible. Some varieties have a bitter aftertaste, which is lost with careful pre-soaking and cooking of forest products.
Of the entire mushroom kingdom, russula stands out:

  • the cap is spherical or prostrate (in some specimens it may be in the form of a funnel), with rolled, ribbed edges, dry skin of different colors;
  • a cylindrical leg, with a hollow or dense structure, white or colored;
  • the plates are frequent, brittle, yellowish in color;
  • spores of white and dark yellow tones;
  • the pulp is spongy and very fragile, white in young mushrooms and dark, as well as reddish in old ones.

Important! Russulas with caustic, burning pulp are poisonous. A small piece of raw fruit can cause severe irritation of the mucous membranes, vomiting and dizziness..

Fruiting for these representatives of the Obabok genus begins in early summer and lasts until mid-September. They are most often found in damp areas under shady trees. Rarely can such a trophy be found in coniferous forests. Boletuses are popular in Russia, Estonia, Latvia, Belarus, Western Europe and North America.
The signs of this forest fruit are:

  • a hemispherical cap, up to 25 cm in circumference, with a bare or fleecy surface of a white-pink color (sometimes there are specimens with brown, bluish and greenish shades of the peel);
  • the leg is club-shaped, tall, white with brown-gray scales that appear over time;
  • brown spores;
  • the tubular layer is white-yellow or gray-brown;
  • the pulp is juicy and fleshy, white or yellow, sometimes blue-green, upon contact with oxygen it very soon acquires a bluish tint, after which it turns black (it turns purple in the stem).
most often collected for marinades, drying, as well as for frying and boiling.

Did you know? It has been scientifically proven that mushrooms existed about 400 million years ago. This means that they appeared before dinosaurs. Like ferns, these gifts of nature were one of the oldest inhabitants of the globe. Moreover, their spores were able to adapt to new conditions for thousands of years, preserving all ancient species to this day.

These edible representatives of the Russula family have captivated all mushroom pickers with their specific taste. In everyday life they are called ridz or, and in scientific literature - Lactarius deliciosus.
The harvest should be done between August and October. Often such trophies are found in damp forest areas. In Ukraine, these are Polesie and the Carpathian region. Signs of saffron milk caps are:

  • cap with a diameter of 3 to 12 cm, watering can-shaped, sticky to the touch, gray-orange in color, with clear concentric stripes;
  • the plates are deep orange and begin to turn green when touched;
  • spores are warty, up to 7 microns in size;
  • the stem is very dense, exactly matches the cap in color, reaches up to 7 cm in length, and up to 2.5 cm in volume, becomes hollow with age;
  • the flesh is yellow in the cap and white in the stem; when exposed to oxygen, the cut areas turn green;
  • The milky juice is purple-orange (it turns dirty green after a few hours) and has a pleasant smell and taste.
In cooking, saffron milk caps are boiled, fried, and salted.

Did you know? A natural antibiotic, lactarioviolin, was found in saffron milk caps..

In France they call absolutely all mushrooms. Therefore, linguists are inclined to think that the Slavic name of a whole genus of organisms from the Agarikov family is of French origin.
Champignons have:

  • the cap is massive and dense, hemispherical in shape, which becomes flat with age, white or dark brown, up to 20 cm in diameter;
  • the plates are initially white, which turn gray with age;
  • leg up to 5 cm high, dense, club-shaped, always having a one- or two-layer ring;
  • the pulp, which comes in all sorts of shades of white, when exposed to oxygen becomes yellow-red, juicy, with a pronounced mushroom smell.
In nature, there are about 200 types of champignons. But they all develop only on a substrate enriched with organic substances. They can also be found on anthills and dead bark. It is characteristic that some mushrooms can grow only in the forest, others - exclusively among grasses, and still others - in desert areas.

Important! When collecting champignons, pay attention to their plates. This is the only important sign by which they can be distinguished from poisonous representatives of the Amanitov genus. In the latter, this part remains invariably white or lemon throughout their lives..

In the nature of the Eurasian continent, there is a small species diversity of such trophies. Mushroom pickers should only beware of yellow-skinned (Agaricus xanthodermus) and variegated (Agaricus meleagris) champignons. All other types are non-toxic. They are even mass-cultivated on an industrial scale.

Outwardly, these fruits are very unattractive, but in terms of their taste they are considered a valuable delicacy. In everyday life they are called “earth heart”, since they can be located underground at a depth of half a meter. They are also the “black diamonds of cooking.” Botanists classify truffles as a separate genus of marsupial fungi with an underground fleshy and juicy fruiting body. In cooking, the Italian, Perigord and winter varieties are most valued.
They mainly grow in the oak and beech forests of Southern France and Northern Italy. In Europe, specially trained dogs and pigs are used for “silent hunting”. Experienced mushroom pickers advise paying attention to flies - in places where they swarm, there will probably be an earthen heart under the foliage.

You can recognize the most valuable fruit by the following signs:

  • the fruiting body is potato-shaped, with a diameter of 2.5 to 8 cm, with a weak pleasant odor and large pyramidal protrusions with a diameter of up to 10 mm, olive-black in color;
  • the flesh is white or yellow-brown with clear light veins, tastes like fried sunflower seeds or nuts;
  • ellipsoidal spores develop only in humus substrate.
Truffles form mycorrhizae with the rhizomes of oak, hornbeam, hazel, and beech. Since 1808, they have been cultivated for industrial purposes.

Did you know? According to statistics, the world's truffle harvest is decreasing every year. On average, it does not exceed 50 tons.

This is a species of edible mushroom from the genus Lentinula. They are very widespread in East Asia. They got their name from growing on chestnut trees. Translated from Japanese, the word means “chestnut mushroom.” In cooking, it is used in Japanese, Chinese, Korean, Vietnamese and Thai cuisines as a gourmet spice. In oriental medicine there are also many recipes for treatment with these fruits.
In everyday life, the mushroom is also called oak, winter, black. It is characteristic that in the world market shiitake is considered the second important mushroom that is cultivated industrially. It is quite possible to grow a delicacy in climatic conditions Ukraine. To do this, it is important to acquire an artificial mushroom substrate.

When collecting shiitake, you need to focus on the following characteristics of the mushroom:

  • a hemispherical cap, up to 29 cm in diameter, with a dry, velvety skin of coffee or brownish-brown color;
  • the plates are white, thin and thick, in young specimens they are protected by a membrane covering, and when squeezed they become dark brown;
  • the leg is fibrous, cylindrical, up to 20 cm high and up to 1.5 cm thick, with a smooth light brown surface;
  • white ellipsoidal spores;
  • the pulp is dense, fleshy, juicy, cream or snow-white in color, with a pleasant aroma and a pronounced specific taste.

Did you know? The increased interest in shiitake on the world market is due to its antitumor effect. The main consumer of this delicacy is Japan, which annually imports about 2 thousand tons of the product.

The mushroom belongs to the Boletaceae family. In everyday life it is called bruise, poddubnik, dirty brown. The fruiting period begins in July and lasts until late autumn. August is considered the most productive. To search, you should go to forest areas where there are oaks, hornbeams, beeches, and birches. They also prefer calcareous soil and well-lit areas. These forest fruits are known in the Caucasus, Europe and the Far East.
The signs of the mushroom are:

  • cap with a diameter of 5 to 20 cm, semicircular in shape, with olive-brown velvety skin that darkens when touched;
  • the pulp is dense, odorless, with a mild taste, yellow in color (purple at the base of the stem);
  • the plates are yellow, about 2.5-3 cm long, green or olive in color;
  • the leg is club-shaped, up to 15 cm high with a volume up to 6 cm, yellow-orange in color;
  • spores are olive-brown, smooth, fusiform.
Experienced mushroom pickers advise paying attention to the color of the oak mushroom cap. It is highly variable and can vary between red, yellow, brown, brown and olive tones. These fruits are considered conditionally edible. They are prepared for marinades and drying.

Important! If you eat undercooked or raw oak, severe poisoning can occur. It is strictly contraindicated to combine this product to any degree. culinary processing with alcoholic drinks.

Edible varieties of these fruits must undergo thorough boiling. They differ from poisonous specimens in their bright color and not too tart odor. Most often used for filling pies, and also consumed freshly prepared.
Experienced mushroom pickers advise going on a “quiet hunt” from the beginning of July to the second half of October. To improve the taste of talkers, only the caps of young fruits are used for food. You can recognize them by:

  • a bell-shaped cap with a circumference of up to 22 cm, with folded edges and a tubercle in the middle, a smooth surface of a matte or red color;
  • stem up to 15 cm high, with a dense structure, cylindrical shape and corresponding cap color scheme(there are darker shades at the base);
  • medium thick brown plates;
  • The pulp is fleshy, dry, with a weak almond aroma, white in color, which does not change when cut.

Important! Pay attention to the skin of the talker's cap. Poisonous fruits always have a characteristic powdery coating on it.

Many novice mushroom pickers are always impressed appearance bigheads. These trophies stand out very favorably against the background of their counterparts due to their impressive size and shape.
They have:

  • the fruiting body is large, can develop up to 20 cm in diameter, has a non-standard club-shaped shape, which hardly fits into generally accepted ideas about mushrooms;
  • the leg can also reach 20 cm in height, it can be larger or smaller than the cap, its color is in harmony with the top;
  • The pulp is loose, white in color.
Only young fruits, which are distinguished by light shades of the fruiting body, are suitable for culinary purposes. With age, the cap darkens and cracks appear on it. You can harvest bigheads in any forest area. Some young mushrooms are very similar to puffballs. But such confusion is not dangerous to health, since both varieties are edible. The mushroom season begins in the second ten days of July and lasts until the coldest weather. It is better to dry the collected trophies.

Did you know? Mushrooms can survive at an altitude of 30 thousand meters above sea level, withstand radioactive radiation and pressure of 8 atmospheres. They also take root easily even on the surface of sulfuric acid.

He is a representative of the Borovikov family. In everyday life it is referred to as the yellow gill or yellow boletus. Very common in Polesie, Carpathian region and Western Europe. It is considered a heat-loving variety of Boletaceae. It can be found in oak, hornbeam, beech plantings with high humidity air and clay substrate.
Externally the mushroom is characterized by:

  • a cap with a diameter of 5 to 20 cm, a convex shape, which becomes flat with age, with a smooth matte clay-colored surface;
  • heavy pulp, with a dense structure, white or light yellow color, which does not change when cut, with a pleasant, slightly sweet taste and a specific smell, reminiscent of iodoform;
  • leg with a rough surface, up to 16 cm high, up to 6 cm in volume, club-shaped, without mesh;
  • a tubular layer up to 3 cm in size, yellow at an early age and olive-lemon at maturity;
  • spores of yellow-olive color, up to 6 microns in size, fusiform and smooth.
Semi-white mushrooms are often prepared for preparing marinades and drying. It is important to thoroughly boil the harvested crop before use - then the unpleasant smell disappears.

Did you know? The history of mushrooms records a fact when Swiss mushroom pickers accidentally stumbled upon a huge trophy that had been growing for a thousand years. This giant honey fungus measured 800 m in length and 500 m in width, and its mycelium occupied 35 hectares of the local national park in the city of Ofenpass.

Basic rules for picking mushrooms

Mushroom hunting has its risks. In order not to be exposed to them, you need to clearly understand that it is extremely important to be able to collect mushrooms and understand their varieties.
To safely harvest forest trophies, you need to follow these rules:

  1. To search, go to environmentally friendly areas, away from noisy highways and production assets.
  2. Never put items in your cart that you are not sure about. In this case, it is better to seek help from experienced mushroom pickers.
  3. Under no circumstances should samples be taken from raw fruits.
  4. During a “silent hunt,” minimize touching your hands to your mouth and face.
  5. Do not take mushrooms that have a white tuberous formation at the base.
  6. Compare the trophies found with their toxic counterparts.
  7. Visually evaluate the entire fruit: stem, plates, cap, pulp.
  8. Do not delay cooking the harvested crop. It is better to immediately carry out the planned processing, because every hour the mushrooms lose their value.
  9. Never drink water in which mushrooms have been boiled. It may contain many toxic substances.
  10. Remove copies damaged by the wormhole, as well as those that have any damage.
  11. Only young fruits should fall into the mushroom picker’s basket.
  12. All trophies should be cut, not pulled out.
  13. The best time for “silent hunting” is considered to be early morning.
  14. If you go mushroom picking with children, do not lose sight of them and explain to the kids in advance about the potential danger of forest gifts.

Did you know? Soft mushroom caps can break through asphalt, concrete, marble and iron.

Video: rules for picking mushrooms

Mushroom poisoning is indicated by:

  • nausea;
  • vomit;
  • headache;
  • abdominal cramps;
  • diarrhea (up to 15 times a day);
  • weakened heartbeat;
  • hallucinations;
  • cold extremities.
Similar symptoms can occur within one and a half to two hours after eating mushrooms. When intoxicated, it is important not to waste time. It is necessary to immediately call an ambulance and provide the victim with plenty of fluids. Allowed to drink cold water or cold strong tea. It is recommended to take activated carbon tablets or Enterosgel.
It also wouldn’t hurt to cleanse the gastrointestinal tract with an enema and gastric lavage before the doctor arrives (drink about 2 liters of a weak solution of potassium permanganate to induce vomiting). With adequate treatment, improvement occurs within a day. During the “silent hunt”, do not lose your vigilance, carefully inspect the trophies and, if you have doubts about their edibility, it is better not to take them with you.

Video: mushroom poisoning

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In the forests of the middle zone, in the mountains of Kamchatka and on the Kola Peninsula, in the forest belts of the North Caucasus and the famous steppes of Kazakhstan, regions Central Asia– there are more than 300 species of edible mushrooms that lovers of “quiet hunting” love to collect.

Indeed, the activity is very exciting and interesting, which also allows you to feast on the harvest. However, you need to know about mushrooms so that poisonous ones don’t get into the basket along with edible ones, which, if eaten, can cause severe food poisoning. Edible mushrooms with photos, names and descriptions are offered for review to anyone interested in collecting mushrooms.

Mushrooms are considered edible if they can be used as food with absolutely no risk to life and health, since they have significant gastronomic value, being distinguished by their subtle and unique taste, dishes made from them do not become boring and are always in demand and popular.

Good mushrooms are called lamellar, on the underside of the caps there are lamellar structures or spongy, since their caps on the underside resemble a sponge, inside of which there are spores.

When picking, experienced mushroom pickers always pay attention to special signs that a mushroom is edible:


Forest mushrooms grow from a mycelium that resembles a grayish light mold that appears on a rotting tree. Delicate fibers of the mycelium intertwine the roots of the tree, creating a mutually beneficial symbiosis: the mushrooms receive organic matter from the tree, and the tree receives mineral nutrients and moisture from the mycelium. Other types of mushrooms are tied to tree species, which later determined their names.

The list contains wild mushrooms with photos and their names:

  • boletus;
  • registry;
  • boletus;
  • subdukovik;
  • pine mushroom;
  • speckled oak or common oak, others.


Poddubovik

In coniferous and mixed forests there are many other mushrooms that mushroom pickers are happy to find:

  • saffron milk caps;
  • honey mushrooms summer, autumn, meadow;
  • boletus;
  • Russula;
  • milk mushrooms;
  • Polish mushroom, and so on.

Chanterelles


During harvesting, it is best to place mushrooms in special wicker baskets, where they can be ventilated; in such a container it is easier for them to maintain their shape. You cannot collect mushrooms in bags, otherwise, after returning home, you may find a sticky, shapeless mass.

It is allowed to collect only those mushrooms that are definitely known to be edible and young; old and wormy ones should be thrown away. It is better not to touch suspicious mushrooms at all and avoid them.

The best time for picking is early morning, while the mushrooms are strong and fresh, they will last longer.

Characteristics of edible mushrooms and their description

Among the noble representatives of edible, tasty and healthy mushrooms There is a special group, which is usually characterized by one word “toadstools”, because they are all poisonous or deadly poisonous, there are about 30 species of them. They are dangerous because they usually grow next to edible ones and often look similar to them. Unfortunately, only a few hours later it turns out that a dangerous mushroom was eaten, when the person was poisoned and ended up in the hospital.

To avoid such serious troubles, it would be useful to look again at the photos, names and descriptions of edible forest mushrooms before going on a “quiet hunt”.

You can start with the first category, which includes the most noble, high-quality mushrooms with the highest taste and nutritional qualities.

White mushroom (or boletus) – he is given the palm, he is one of the rarest among his relatives, beneficial features This mushroom is unique, and its taste is the highest. When the mushroom is small, it has a very light cap on top, which changes its color to yellowish-brown or chestnut with age. The underside is tubular, white or yellowish, the flesh is dense, the older the mushroom becomes, the more flabby its flesh becomes, but its color does not change when cut. This is important to know, since it is poisonous gall mushroom outwardly similar to white, but the surface of the spongy layer is pink, and the flesh turns red at the break. In young boletus, the legs have the shape of a drop or a barrel, with age it changes to cylindrical.

It is most often found in summer, does not grow in groups, and can be found in sandy or grassy meadows.

– a delicious mushroom, rich in microelements, known as an absorbent that binds and removes harmful toxic substances from the human body. The cap of the boletus is a muted brown shade, convex, reaching a diameter of 12 cm, the stem is covered with small scales, and widened towards the base. The pulp does not have a specific mushroom smell; when broken, it acquires a pinkish tint.

Mushrooms love moist soil, you should go for them in a birch grove after a good rain, you need to look right at the roots of birch trees, they are found in aspen forests.

- a mushroom that got its name due to its special carrot-red color, the cap is an interesting funnel-shaped, with a depression in the middle, circles are visible from the depression to the edges, the lower part and stem are also orange, the plastics turn green when pressed. The pulp is also bright orange, gives off a light resinous aroma and taste, the milky juice released at the break turns green, then turns brown. The taste of the mushroom is highly valued.

Prefers to grow in pine forests on sandy soils.

Real milk mushroom - Mushroom pickers consider and call it the “king of mushrooms,” although it cannot boast that it is suitable for use in various processing: basically, it is eaten only in salted form. hat in at a young age the breast is flat-convex, with a slight depression, turning with age into a funnel-shaped, yellowish or greenish-white. It has transparent, glassy-like diametric circles - one of the characteristic signs of milk mushrooms. The plates from the stem extend to the edge of the cap, on which a fibrous fringe grows. The white, brittle pulp has a recognizable mushroom smell; the white juice, as it weathers, begins to turn yellow.

Next, we can continue to consider the description of edible mushrooms belonging to the second category, which may be tasty and desirable, but their nutritional value is somewhat lower; experienced mushroom pickers do not ignore them.

- genus tubular mushrooms, received its name because of the oily cap, initially red-brown, then turning into yellow-ocher, semicircular with a tubercle in the center. The pulp is juicy, yellowish in color, without changing when cut.

Boletus (aspen) – while young, the cap is spherical, after a couple of days its shape resembles a plate on a stocky leg elongated to 15 cm, covered with black scales. A cut of the flesh turns from white to pink-violet or gray-violet.

- belongs to the valuable, elite mushrooms, has some similarities with the porcini mushroom, its cap is chestnut-brown, first curled downwards, in adult mushrooms it curls up, becomes flatter, rainy weather a sticky substance appears on it, the skin is difficult to separate. The leg is dense, cylindrical-shaped up to 4 cm in diameter, often smooth, with thin scales.

– similar in appearance to a porcini mushroom, but it has a slightly different color, black-brown, the stem is yellowish pale color with reddish inclusions. The pulp is fleshy and dense, bright yellow, turning green at the break.

Common dubovik – its leg is brighter, the base is colored with a reddish tint with a light pinkish mesh. The flesh is also fleshy and dense, bright yellow, turning green at the break.

The names of edible mushrooms of the third, penultimate category are not so familiar to novice mushroom pickers, but it is quite numerous; mushrooms of this category are found much more often than the first two combined. When during the mushroom season it is possible to collect a sufficient number of white mushrooms, saffron milk caps, milk mushrooms and others, many avoid the volushki, chanterelles, russula, and valui. But when with quantity noble mushrooms failures happen, they willingly collect these mushrooms, but don’t return home with empty baskets.

– pink, white, very similar to each other, the only difference is the color of the cap, pink wave a young cap with a beard, convex in shape with red rings that fade with age; the white one has a lighter cap, no circles, a thin stem, the plates are narrow and frequent. Thanks to their dense pulp, the trumpets tolerate transportation well. They require long-term heat treatment before use.

- the most common of the Russula family, more than ten species grow on the territory of Russia, sometimes they are given the poetic definition of “gems” for the beautiful varied shades of their caps. The most delicious are russulas with pinkish, reddish wavy curved or hemispherical caps, which become sticky in wet weather, and matte in dry weather. There are caps that are unevenly colored and have white spots. The stem of russula is from 3 to 10 cm in height, the flesh is usually white and quite fragile.

Common chanterelles – are considered delicacy, the caps become funnel-shaped with age, they do not have a clear transition to unevenly cylindrical legs, tapering at the base. The dense, fleshy pulp has a pleasant mushroom aroma and pungent taste. Chanterelles differ from saffron milk caps by having a wavy or curly cap shape; they are lighter than saffron milk caps and appear translucent in the light.

Interestingly, chanterelles are not worm-bearing because they contain quinomannose in the pulp, which kills insects and arthropods from the fungus. The accumulation rate of radionuclides is average.

When collecting chanterelles, you need to be careful not to get them into the basket along with edible mushrooms. false fox , differing from the real one only at a young age, becoming old it acquires a pale yellow color.

They are distinguished when colonies of chanterelles with mushrooms of different ages are found:

  • real mushrooms of any age of the same color;
  • false young mushrooms are bright orange.

– with spherical caps, which in adult mushrooms becomes convex with drooping edges, yellowish plates with brownish spots, the pulp of valuu is white and dense. Old mushrooms have an unpleasant smell, so it is recommended to collect only young mushrooms that look like fists.

- mushrooms that grow in groups of many, they grow every year in the same places, therefore, having spotted such a mushroom place, you can confidently return to it every year with the confidence that the harvest will be guaranteed. They are easy to find on rotten, rotten stumps and fallen trees. The color of their caps is beige-brown, always darker in the center, lighter towards the edges, and with high humidity they acquire a reddish tint. The shape of the caps of young honey mushrooms is hemispherical, while that of mature ones is flat, but the tubercle remains in the middle. In young mushrooms, a thin film grows from the stem to the cap, which breaks as it grows, leaving a skirt on the stem.

The article does not present all edible mushrooms with photos, names and their detailed description, there are a lot of varieties of mushrooms: goats, flywheels, rows, morels, puffballs, svinushki, blackberries, bitterberries, others - their diversity is simply enormous.

When going to the forest for mushrooms, modern inexperienced mushroom pickers can use mobile phones to capture photos of edible mushrooms that are most often found in a given area, in order to be able to check the mushrooms they find with the photos available on the phone as a good clue.

Expanded list of edible mushrooms with photos

This slideshow contains all the mushrooms, including those not mentioned in the article:

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