Mushrooms growing in the mountains of Kyrgyzstan. Mushrooms without borders: Silent hunting in Kyrgyzstan

In our country there are many types of mushrooms that are considered conditionally edible. These include the milkweed.

Such mushrooms are readily collected in Russia and Ukraine. They are mainly used by mushroom pickers for pickling and salting.

Description of the common milkweed

Milky belongs to the genus lamellar mushrooms of the Syroezhkov family. Its name is translated from Latin language means “milk giver”, “milkman”. This is due to the fact that the vessels in the mushroom pulp contain milky juice. It flows out when the fruiting body is damaged. However, in dry seasons There may be no milky juice. The mushroom has several more popular names:

As you can see in the photo, the mushroom cap is shiny, and in dry weather the dark rings are clearly visible. The color and shape of the milkweed change depending on its age. Young specimens have a convex cap, and the color is dark and bluish. Old mushrooms have a flat and even compressed cap. They have a brown or lilac color, ocher and yellow tint.

The cap of the milkweed is wide, sometimes reaching up to 22 cm in diameter. The brim of the hat is curved and wavy, almost always turning inward. The plates on the hat are clearly visible; they are frequent and thin, sometimes wide. Their color is predominantly cream or yellow with rust-colored spots.

The height of the leg reaches from 4 to 10 cm. It has a cylindrical shape, always hollow, sometimes swollen. Its color is pale gray or light ocher. The leg is sticky and slimy.

The pulp of the milkweed is fragile and thick. It is mostly white, but near the cap it is reddish, and under the skin it is brownish. The milky juice of the mushroom tastes bitter and changes color when in contact with air. It is marked yellowish or green. It has peculiar aroma, reminiscent of the smell of fish.

Places of distribution

In Eurasia, smoothies are widespread in coniferous and deciduous forests. They prefer high humidity, so they are often found near swamps or on soil covered with moss. Such conditions are optimal for their growth and reproduction.

There are about 400 species of laticifers in the world. About 50 species are found in the CIS countries. The common lacticaria mushroom is considered the most common among all the mushrooms of the genus lacticaria. It is often found in forests:

The blue milkweed (goluba) is often found in Central and North America, as well as in Asia. The peak of fruiting of the milkweed occurs at the beginning of August. The mushroom picking period lasts until October, since at this time there is a large amount of rainfall. The best conditions for the growth and reproduction of this type of mushroom are warm autumn rains and cool evenings. Most often they are found under coniferous trees or birch trees.

Edible or inedible

Among the many types of milkweed, there are the most popular ones that are considered edible. These include:

There are also inedible and poisonous species, but they are much less common in nature. These include those species that stand out most: pink, thyroid, gray, wet, golden-sticky, bitter, lilac.

The benefits and harms of milkweeds

Young edible smoothy mushrooms contain a large amount nutrients. Mushrooms are mainly composed of 90% water in their raw form. Mushrooms of this type contain proteins and fats, which contain valuable substances. They are easily absorbed by the body and quickly broken down. The amount of carbohydrates they have is almost the same as in vegetables.

Duplyanka mushroom is rich in vitamins and microelements. They contain the most potassium, phosphorus and calcium, as well as a lot of iodine, zinc, and copper. Mushrooms contain fiber and glycogen, but they do not contain starch. Some species contain the antibiotic lactarioviolin, which can fight tuberculosis.

Since laticifers are conditionally edible types of mushrooms, they cannot be eaten without prior processing. To make mushrooms edible, it is necessary to neutralize the bitter milky juice. If this is not done, then when such juice enters the body it causes upset, diarrhea and vomiting.

Use in cooking

If cooked incorrectly, milkweeds can be harmful to health. They are not recommended to be collected along roads and near businesses. Mushrooms absorb harmful substances from the environment. When mushrooms are not cooked correctly or fully, they cause digestive upset.

Milkers are mainly used for harvesting. Their fleshy pulp is excellent for preparing many dishes after boiling. Usually, before harvesting, they need to be soaked so that the bitter taste of the milky juice goes away. For this purpose, they are also subjected to heat treatment. Gladyshi is also prepared fried. They are fried along with onions and hot peppers after boiling.

Any edible varieties can be pickled or pickled for future use. They are pre-soaked for several days. The water is changed periodically all this time to remove the bitterness. Great importance has primary processing of mushrooms. Due to improper preparation, the taste of the product changes and may cause stomach upset. There are two methods used for pickling: hot and cold.

Only true mushroom pickers or gourmets can truly appreciate the taste of smoothie. Prepared according to all the rules, they will also appeal to all mushroom lovers.

A large number of wild mushrooms have appeared in the markets of the Zhaiyl and Panfilov districts.

Mushrooms are brought in bags and sold in kilograms. The price ranges from one hundred to two hundred soms per kilogram. This is not surprising, because among the food plants that Kyrgyzstan is rich in, edible mushrooms occupy not the last place.

There was even a “mushroom brand”. Which of the merchants will you ask: “Where do the mushrooms come from? - you hear in response: “From Shavyr...” (this is the old name for the part of the Zhaiyl region adjacent to the border with Kazakhstan). It seems that in this area there are fields where mushrooms can be mowed with a scythe... In fact, who can know where the mushrooms were collected: some people collect them, sell them to others, and they, in turn, resell them at retail. But both of them have a very weak idea of how dangerous certain types of mushrooms can be. And along with the mushroom season, the season of mushroom poisoning begins in Kyrgyzstan.

And the worst thing is that the cause of poisoning is often unclear to doctors: all victims claim that they ate mushrooms that are considered edible.

How to avoid becoming a victim of poisoning? Mycologist (mushroom specialist) candidate talks about this biological sciences Kyrgyzstan Svetlana Prikhodko.

— Are there many mushrooms in Kyrgyzstan that you should be wary of?

— We have almost 100 types of edible mushrooms. But there are very few poisonous ones, only 6 species: fiberworts, false puffballs, false honey mushrooms, brown-red umbrella mushrooms, false bigheads and yellow-skinned champignons. The latter are very similar to common champignons, but, unlike them, they smell strongly of carbolic acid. If you cut this champignon, it immediately turns yellow - hence its name. The yellow-skinned champignon, by the way, grows in cities - about three years ago I saw it on the corner of Moskovskaya and Sverdlov streets in Bishkek.

- What about toadstools and fly agarics?

— There are no fly agarics in Kyrgyzstan, they grow only in Europe and Russia. Pale grebes too. This mushroom was discovered in our country only once - in 1946. Then, in the 60s, a prominent specialist A. Elchibeev came, he examined the Kyrgyz flora and did not find pale toadstools. And we - mycologists - have never found a mushroom of this species here since then.

- What then do people get poisoned by? Doctors suggest that it is the pale toadstools...

- Ordinary, edible mushrooms. It’s just that these mushrooms are collected in ecologically unhealthy areas - in cities, near plants, factories, airports, automobile and railways and even near uranium tailings!

For example, those families who, in early May 2017, were poisoned by mushrooms collected in a field near the village of Dostuk, were picking really edible mushrooms - blue leg. But they grew near the helipad, which is along the Vasilyevsky tract. And helicopter emissions made the mushrooms poisonous. After all, mushrooms have the ability to absorb (absorb) harmful substances from the soil and accumulate them. And the longer the mycelium lived, the more harmful substances in the mushrooms growing from it. There was another case a couple of years ago. Several residents of the city of Kara-Balta collected mushrooms near the mining plant. We cooked them and ate them. And, naturally, they got poisoned. The consequences of the poisoning were very serious.

— How to determine which mushrooms can be eaten?

— Firstly, you cannot buy mushrooms of unknown origin at the market. And you can pick mushrooms only in forests and foothills, away from cities, roads and industrial facilities.

Secondly, it is very important to know how to cook mushrooms correctly. Some mushrooms, such as champignons and saffron milk caps, are not particularly difficult to prepare. And others - morels, bigheads - must be boiled and drained several times. Then you can eat them.

Thirdly, you need to know how to store mushrooms. After all, this is a perishable product. They need to be prepared immediately, on the same day they are collected. It is also undesirable to store purchased mushrooms for a long time. If you cannot cook them immediately, be sure to remove the mushrooms from plastic bag, sort through, throw away any suspicious ones (for example, champignons with a strong smell) and wormy mushrooms, and those that you have no doubt about, put them in the refrigerator. Then they can lie down for a day or two, but no longer. After two days of storage, even in the refrigerator, mushrooms become hazardous to health and are no longer advisable to eat.

— There is an opinion that mushrooms are an absolutely useless food that the human body simply does not absorb. Is this really true?

- Absolutely not! Mushrooms are very useful product. They contain a lot of protein, microelements, vitamins B, E and C. Mushrooms are an extremely satisfying food; people even call them “second bread”.

— Are Chinese tree mushrooms, which today can be eaten in almost any cafe or in a special salad, also healthy?

— Any edible mushrooms are useful. Although we do not know how these tree mushrooms are grown, using what chemicals. Many Chinese companies, as far as we know, use special substances to stimulate the growth of mushrooms.

Edible mushrooms are the object of a fascinating “silent hunt”. Collecting them is associated with being in the open air, where a person not only relaxes, but also experiences all the beauty of nature.

But lovers of “silent hunting” should remember that mushroom collection, in accordance with environmental laws of Kyrgyzstan, is limited to several kilograms per person. And “overdoing it” threatens with a financial fine. It is strange that this information is not conveyed to the population by employees of the State Ecological and Technical Inspectorate, because edible mushrooms, like any natural wealth of Kyrgyzstan, require careful and attentive treatment. In this regard, the recommendations of A. Elchibeev, candidate of biological sciences of the Academy of Sciences of the Kyrgyz Republic, are useful.

“When picking mushrooms, you should not pick and tear up the litter and top layers of soil, trample down “mushroom spots”, pluck and destroy wormy and overripe caps, make large fires in places where mushrooms are concentrated, as all this leads to damage and destruction of the mycelium, a reduction in mushroom growth. places, and therefore a decrease in the number of edible mushrooms,” he writes.

The expanses of Russia have big amount forests where lovers of “silent hunting” can reap a rich harvest. Poisonous mushrooms appear in forests along with edible ones. The effect of toxins on the body is determined not only by toxicity, but also by the age of the victim: even edible mushrooms are contraindicated for children under 8 years of age.

Photos and names of mushrooms

Varieties of dangerous mushrooms

The list of poisonous mushrooms common in Russia includes: pale toadstool, fly agaric, torn mushroom, abortiporus or false tinder fungus, false honey fungus, satanic mushroom, impatience or marsh galerina, false russula, false rows, gall mushroom.

Poisonous mushrooms cause severe poisoning and even death.

It is believed that inedible mushrooms are not wormy, and wild animals avoid them. Vivid examples the opposite is the fly agaric and satanic mushroom, which are harmful to health, but rarely cause death. Large wild animals use fly agaric as an antidote for poisoning and during illness, and worms happily eat the dense pulp.

There are poisonous and conditionally dangerous mushrooms. The second subgroup includes representatives who, during prolonged cooking, lose toxic substances and are completely suitable for human consumption. Dangerous substances gradually accumulate as the fungus matures. In old age, any edible mushroom is dangerous. Non-poisonous mushrooms cause mild intestinal upset.

Death cap

Pale grebe provokes serious poisoning. Young poisonous mushroom looks like a champignon. Eating it leads to damage and cessation of liver function. The biggest danger is that the first signs of poisoning begin to appear after 24-48 hours. During this time, toxins actively spread to all organs and disable them.

The grebe prefers mixed forests, appears in May and bears fruit until September. The cap of a young mushroom is ovoid. It is white in color, and the leg is practically invisible, which eliminates the possibility of determining its toxicity. The only way to distinguish a toadstool from a champignon is to pull out the mushroom along with part of the mycelium adjacent to the stem. This representative of the kingdom of Mushrooms has a special pouch surrounding the base of the leg - the vulva (volva), similar to an egg.

Distinctive characteristics of edible and poisonous mushrooms appear as they grow older. There are skirt rings on the leg at the top and bottom of the old specimen. The cap is white, sometimes slightly green (olive). The diameter range of the head is 7-15 cm. The fruit body is white, does not change color when reacting with air when cut, and emits a barely audible pleasant aroma of mushrooms.

Fly agarics

The fly agaric received the title of the most dangerous mushroom for humans. It includes not only poisonous varieties, but also edible ones delicacy types: Caesar's mushroom and gray-pink fly agaric.

The traditional poisonous representative of this genus is the red fly agaric or, as it is called in some places, the fly agaric. The white hollow stem of the mushroom has a ring-skirt at the top. The cap is 5-12 cm in diameter, colored red and covered with white warty flakes, which are washed off by precipitation and easily fly off when there is a gust of wind.

In addition to the red fly agaric, there are other poisonous mushrooms of this species:

Panther: the cap is brown, covered with frequent white growths. The leg is creamy, hollow with 2 rings at the bottom. The pulp is watery and smells like vegetables. Grows in coniferous forests in spring and autumn.
Smelly: the main difference of which is the pungent smell of bleach. The hat is shiny, dome-shaped, white. The leg is 10-12 cm high, almost always curved. The base of the stalk is tuberous.
Citric: prefers sandy soils. The yellow cap is covered with smooth skin, with sparse flakes. Hymenophore lamellar. The hat is held on a low, 3-5 cm high, squat leg, framed at the bottom by a ring.

Torn mushroom (fiber)

Small poisonous torn mushrooms acquired their name due to their characteristic appearance. On a low stem (1-2 cm) sits a green cap with an olive tint, 5-8 cm in diameter, covered with longitudinal and transverse cracks, with torn edges. Hymenophore black. The most dangerous mushroom found in the vast expanses of the Russian Federation.

The mushroom body contains muscarine. In terms of concentration of toxic substance, this representative surpasses even the red fly agaric. Mushroom poisoning is noticeable within 30 minutes after consumption.

Irina Selyutina (Biologist):
Studies have shown that the plant alkaloid atropine can neutralize the effects of muscarine. Its amount required for these purposes is only 0.001-0.1 mg. However, as experiments have shown, muscarine, in turn, can “cancel” the effect of atropine. Only in this case, quite a lot of muscarine will be needed - up to 7 g. Therefore, there is an opinion that atropine and muscarine are mutual antagonists.

The first symptoms: dizziness, vomiting, severe stomach cramps.

False tinder

Among the inedible and poisonous mushrooms is the false tinder fungus, which is called abortiporus. A beautiful representative of the mushroom kingdom grows on trees. Externally it looks like a flower. The carved cap is attached to the tree trunk with a barely noticeable stem, 1 cm high.

The flesh of these forest representatives is white with a creamy tint. The variety is rare, so few people know that it is deadly. You can recognize it by its authentic coloring and fan-shaped shape. The real tinder fungus is almost black and has a tree-like mycelial structure.

False honey

Sulfur-yellow representatives of the genus are classified as conditionally poisonous. Outwardly, they are almost no different from edible ones. They grow in numerous groups on woody debris.

The color of the poisonous mushroom cap is sulfur-yellow. A lamellar hymenophore on a thin long stalk; in an old mushroom it is colored black or black-olive. The pulp is light gray, bitter in taste, and has an unpleasant pungent odor. Distinctive feature edible honey fungus (autumn) is a “skirt” on a leg.

Satanic mushroom

The satanic mushroom looks like a white or boletus mushroom. The dense, massive cap sits on a strong egg-shaped stem. The hymenophore is spongy. The pulp of a young specimen smells pleasant, without bitterness. Old mushrooms smell like rotten vegetables.

You can check a specimen for toxicity by cutting it. The inside of the boletus double is painted red. When reacting with air, the pulp turns blue. The toxins of these representatives of the Bolet genus will not kill a person, but a couple of mushrooms are enough to cause significant harm to the gastrointestinal tract and liver.

Touch-me-not

The truly poisonous mushroom Galerina marsh, or impatiens, grows in small groups. A dark yellow cap sits on a fragile translucent stem. In young specimens they resemble bells. In a mature mushroom, the cap becomes flat with a clearly defined bulge in the central part.

The pulp of the mushroom has a watery structure. If consumed, it causes serious poisoning. The first signs that a person has eaten a poisoned mushroom are vomiting and stomach cramps. After 3 hours, other symptoms appear.

False russula

The poisonous mushroom is blood-red russula. The cap is 1-5 cm, bright red, covered with shiny slimy skin. The shape of the cap is hemispherical in the young specimen, depressed and prostrate in the old one.

Russula belongs to the lamellar mushrooms. The hymenophore consists of frequent, narrow plates. The club-shaped leg is smooth, does not exceed 8 cm in height. The pulp is white, dense structure, odorless and tasteless. Russula prefers acidic soils and is found in mixed and coniferous forests. These basidiomycetes can grow three fruiting bodies together.

False rows

Another name for autumn rows is talkers. Mushroom pickers claim that the toxin content in the rows is higher than in the fly agaric. Their consumption leads to death.

This poisonous mushroom includes the following varieties:

Discolored: classified as “meadow”. The cap is slightly convex, white, almost transparent, which is why the species got its name. Evens out as you age. The pulp is fibrous and darkens in reaction with air. Prefers steppe zones shaded forests.
Tiger: found on calcareous soils. Her hat is wrapped to the stem, painted in grey colour. The hymenophore consists of powerful plates. The stem is slightly lighter than the cap. The dense pulp smells like flour.
Pointed: grows in coniferous forests. Characteristic feature is the pointed tip of the gray cap. The long white leg at the bottom is colored yellow. The pulp is white, odorless, and tastes bitter.

Bile mushroom

The gall, conditionally poisonous, mushroom is called mustard for its bitter taste. Even worms don't risk eating it. Gall is one of the fungi dangerous to human health. Its consumption will not cause death, but will cause enormous damage to the liver and other internal organs.

At the first signs of poisoning, medical advice is required. After the danger has passed, it is necessary to reconsider the diet and follow a gentle regime for the liver. The recovery period will take some time, depending on the age of the victim.

Irina Selyutina (Biologist):
Gall, or false porcini mushroom, or mustard, in appearance has similarities with boletus. However, unlike it, it is inedible due to its bitter taste. Cooking (even for a long time) does not relieve the mushroom of bitterness; on the contrary, it even intensifies.
A careful study of the “appearance” immediately in the forest will allow you to distinguish mustard from real edible mushrooms:
The spongy hymenophore is pink or dirty pink.
The pulp is fibrous.
The presence of a characteristic brown mesh on the leg.
When cut, the pulp will immediately begin to change color (turn pink or red).

Some people recommend licking the flesh of the “suspect”, but this is best left as a last resort, because it contains toxins that are easily absorbed into the blood (even by simply touching the pulp) and destroy the liver.

The brown-orange cap, 10 cm in diameter, is tightly attached to a creamy-red stem. This is another boletus double. You can distinguish them by cutting the fruiting body. When cut, bitterling turns pink and grows near birches, oaks, and pines.

Beneficial properties of poisonous basiomycetes

Interesting Facts:

most of the listed representatives are used as raw materials for the manufacture of medicines;
fly agaric was used by the ancient Vikings before going into battle to reduce sensitivity to pain;
inedible ones are eaten after long-term special processing;
It is impossible to destroy poisonous representatives of the mushroom kingdom, because they are part of the ecosystem and play an important role in cleaning the environment;
the most poisonous mushroom in the world, the toadstool;
spring representatives are less toxic than those growing in the summer season (the information concerns conditionally poisonous specimens);
The benefit of poisonous basiomycetes lies in the ability to use extracts from them in agriculture to create fungicides that prevent the spread of pests and fungal diseases.

Every mushroom picker should have a reminder: “don’t take mushrooms you don’t know.” You should choose the collection site carefully: basidiomycetes collected near the highway are especially toxic. The mushroom picking season begins in May-June and lasts until the first frost (this depends on the region where the mushroom picker lives). Many poisonous varieties can be easily identified by cutting into the fruit body.

Mushroom poisoning

Typically, toxins are quickly absorbed into the skin and can cause irritation. Fans of “silent hunting” should always have with them a table containing a description of all basidiomycetes. If you experience symptoms of mushroom poisoning, call an ambulance and administer first aid.

Providing first medical care at home:

induce vomiting;
Give the patient to drink a large amount of water with absorbents: activated carbon or Enterosgel, the dosage is calculated based on body weight.

Basic misconceptions about mushrooms (mushrooms of the Trans-Ili Alatau in the first place)
1. Mushrooms are very easy to poison. Not true! If you collect only those mushrooms that you are sure of and process them correctly, poisoning is excluded. You can only get poisoned from canned mushrooms, but you can just as easily get poisoned from, for example, canned eggplants.
2. There are no poisonous mushrooms in our mountains. Not true! Not yet determined 11 types, but it’s hard to say how much will be added per season
3. An onion, thrown into a broth with mushrooms, darkens if there are poisonous mushrooms. Not true! In Russia, pale toadstools and fly agarics were cooked as an experiment. The bulb has not changed color.
4. It rained, the next day it’s time to pick mushrooms. Not true! Mushrooms, depending on the temperature, need 2-5 days to grow.
5. Mushrooms must be cut with a knife almost under the cap, so as not to damage the mycelium. Not true! You need to twist the mushrooms, and then cut off the excess from them with a knife. The mycelium is located much deeper so that it can be harmed.
6. The more rain, the more mushrooms. Partially untrue. Mushrooms, in addition to moisture, need warmth. Rain is good, but if it rains continuously, the mycelium will not develop due to excess moisture.
7. If there is no rain, there are no mushrooms. Partially untrue. In our mountains, mushrooms can be found a month and a half after the last rain. Only in this case there are few of them.
8. If you soak mushrooms, worms will come out of them. Not true! Spider bugs can crawl out of the plates, but the worms will not go anywhere. They can only come out when dried!

White pig gentian, Leucopaxillus gentian, *Koshmarkin's mushroom(leucopaxillus gentianeus)

hat: 4-12 cm in diameter, convex or flat-convex, reddish-brown (brown in the center), gradually fades to orange-yellow or completely white, sometimes cracked, curled edges.
Records: narrow, white with yellowish, sometimes with reddish-brown stripes or spots.

Leg: 5-9 cm x 1-3 cm thick, cylindrical, dry, white.
Controversy:white.
Smell: unpleasantly spicy, mealy.
Taste: exceptionally bitter.
Edibility: Considered inedible due to bitter taste (not poisonous).
Growing: singly or in groups in old spruce forests, often in rings, from the end of June to the end of August.
*Note. In Russia, this mushroom is little known and all the information about it had to be looked at on Western sites. White gentian is a literal translation of the Latin name of the mushroom. I.e. the mushroom does not have a Russian name. Therefore, I will venture to suggest my name, Koshmarkina mushroom.
There was one photographer among the Almaty mushroom pickers, a pretty good one, by the name of Shushmarkin. But he called himself no other than Koshmarkin. He was there because he was now an alcoholic. And he became an alcoholic gradually, at first he went for mushrooms in the intervals between binges, then He began to take the bottle with him. He would drink it. sleeps under the Christmas tree, and it’s hard to climb up for milk mushrooms with a hangover. And in order not to return empty, he will pick up this very white pig, soak it and salt it. And so almost every time. And in the end, in a narrow circle of mushroom pickers, we nicknamed this mushroom by its name - mushroom Koshmarkina.
See more information and photos

Porcini birch, boletus,(Boletus edulis f. beticola)

hat: a mature mushroom with a diameter of 7-30 cm (sometimes up to 50 cm), convex, in old mushrooms it is flat-convex, rarely prostrate. The skin color ranges from red-brown to almost white, darkening with age.
Pulp: white for a young mushroom, turns yellow with age, does not change color after cutting.
Leg: 8-25 cm tall and up to 7 cm thick, massive, barrel-shaped or club-shaped. The surface is brownish, with a network of white or lighter veins.

Tubular layer: light, white in young mushrooms, later acquires an olive color. Tubes 1-4 cm long.
There are no remains of the bedspread.
Spore olive-brown powder.
The most large mushrooms can weigh up to 1 kg. However, young specimens are most valued by gourmets, since older specimens are often infected with maggots (“worms”), becoming slippery and less tasty.
Forms of porcini mushroom: There are from 4 to 19 forms of porcini mushroom, depending on the habitat: spruce, pine, birch, oak, bronze, reticulate and others. The differences mainly concern the color of the cap, the shape of the stem and its mesh pattern. Sometimes the forms are difficult to distinguish from each other.
In our mountains I met only white birch mushroom
Growing: in birch and mixed with birch forests. The color of the cap is light brown, gray-brown, lighter towards the edge, hymenophores made of short tubes. The leg is thick, club-shaped, with a thickening with a mesh pattern in the upper part.
There is no need to talk about edibility. It is not recommended to wash the mushroom before cooking (frying) (the tubular layer absorbs moisture); it should be wiped with a wet cloth. Young specimens can be eaten raw.
Common birch, boletus, boletus, (Leccinum scabrum)

hat: 3-10 (30) cm in diameter, hemispherical, convex, cushion-shaped at maturity, dry, matte, grey-brown, chestnut-brown or brown-brown.
Tubular layer: loose, at first finely porous, light, later gray, gray-brown, convex.
Spore yellow-brown powder
Leg: 5-12 (30) cm long and 1-3 (5) cm in diameter, long, cylindrical, slightly widened towards the base, dense, longitudinally fibrous, whitish with dark gray or black-brown longitudinal scales.
Pulp: V at a young age- light, dense, tender, later - loose, flabby, watery, and in the leg - hard fibrous.
Growing: from early May to mid-October, in layers, in deciduous and mixed (with birch) forests, in open forests, in young birch trees, in grass, singly and in groups, often, annually. The first low-yielding layer (spike crops) grows throughout June, the second, also weak, in the second half of July (stubbers), the third, productive layer (deciduous crops) begins in mid-August and grows with a short break until mid-September. The layers of the common birch are often blurred, there is no absolute absence of mushrooms between them.
Good edible mushroom at a young age. Used in soups and main courses, dried, frozen, salted and pickled. When processed, the pulp darkens.
Photos and Additional information look

Rose-red squash, Discina thyroid, (Discina perlata)

Fruiting body: 3-6 (15) cm in diameter, saucer-shaped, later flattened, wavy or slightly wrinkled in the middle, pink-chestnut or brown-chestnut with an olive tint. The underside is matte, whitish, brownish-gray. Spore powder is white.
Leg: about 1 cm long and about 0.5 cm in diameter, short, veiny, light.
Pulp: thin-fleshed, fragile, tender, greyish, odorless.
Growing: from early May to mid-June in deciduous forests (usually birch forests), in gardens, until September it can be found in spruce forests, on and around rotting wood, on wet soil, in bright places, in groups, often.
Little known edible mushroom, used fresh and dried. The Chinese grow limpets artificially; they can be found on sale in dried form, in small packages; these mushrooms are poured with boiling water, after which they increase in size several times.
Goblet smooth, crucibulum smooth ,(Crucibulum laeve)

Fruiting body: about 0.5-0.8 (1) cm high and about 0.5-0.7 (1) cm in diameter, at first ovoid, barrel-shaped, round, closed, shaggy, tomentose, closed on top bright ocher, dark a yellow felt film (epiphragm), later the film bends and breaks, the fruiting body is now open cup-shaped or cylindrical, with whitish or grayish flattened small (about 2 mm in size) lenticular, flattened peridioles (spore storage, about 10-15 pieces) at the bottom, the inside is smooth, silky-shiny, pearlescent along the edges, below it is pale yellow-ocher, the outside on the sides is felty, yellowish, later after spraying the spores it is smooth or wrinkled, brownish-brownish.

Pulp: dense, elastic, ocher.
Growing: from the beginning of July to the end of October, before frost in deciduous and coniferous forests on rotting branches of deciduous (oak, birch) and coniferous (spruce, pine) species, dead wood and wood immersed in the soil, in gardens, in groups, often. Last year's old fruits appear in the spring.
Edibility: According to foreign sources, the mushroom is considered inedible.
Photos and additional information
Oyster mushroom, oyster mushroom, oyster mushroom,(Pleurotus ostreatus)

hat round, 3-15 (25) cm in diameter, at first convex, with a curled edge, later funnel-shaped, ear-shaped, with a thin edge, smooth, matte, dark gray, blue-gray, later ashy, steel-colored.
Records: descending, medium frequency and rare, wide, white, later grayish.
Leg: short, 1-3 cm long and 1-2 cm in diameter, eccentric, lateral, short, sometimes almost invisible, cylindrical, curved, smooth, light, often with a felt base.
Pulp: dense fleshy, white, later hard, rubbery (especially in the leg), grayish, with a faint mushroom smell.
Growing: spring layer from the beginning of February and in cool years until the end of April. It grows again in the fall in the same places from the end of September until the first frosts in November (in 2002 I found it during a thaw on January 15) on the trunks and stumps of deciduous trees in our country it's mostly poplar, in parks, gardens, plantings along roads, in groups, not rarely, annually. There are two forms: light and gray. Cultivated in on an industrial scale, in China, Holland, Germany, France, Russia and others. They also grow it in Kazakhstan and Almaty. I myself am familiar with 4-5 oyster mushroom producers.
Delicious edible mushroom(better at a young age up to 7-10 cm), . Used universally: in soups, main courses, pickling, etc.
Photos and additional information

Steppe oyster mushroom, white steppe mushroom,(Pleurotus eryngii)

hat: 1-30 cm in diameter, flat-convex, often irregular shape, smooth or slightly scaly
Records: frequent, wide, loose, white in young mushrooms, then turn yellow
Leg: eccentric, in young fruiting bodies almost central, 4 cm long, 2 cm wide, narrowed towards the base, whitish, dense.
Growing: end of March (in the southern regions of Kazakhstan) beginning of April - mid-June on the rotted remains of ferula (carrot) in mountainous steppe areas.
The autumn layer occurs in some years, from late September to early November.
Edible:Edible in any form.
Photos and additional information

Veselka vulgaris, (Phallus impudlcus)

Fruiting body: Has two stages of development. First, the mushroom has an ovoid shape, 3-5 cm wide and 4-6 cm high, the color is off-white, yellowish. Under the thick skin there is something slimy, and under the mucus a more rigid structure can be felt. The fungus remains in the egg stage for a very long time, perhaps several weeks. Then the egg cracks and the mushroom begins to high speed grow upward (up to 5 mm per minute). Soon a fruiting body is formed with a high (10-15 cm, sometimes more) hollow stalk and a small adjacent cap covered with brown-olive mucus. Under the mucus, the cap has a cellular structure, which is noticeable at a more mature age, when the mucus is eaten by flies. Having emerged from the egg stage, the common vesel emits a very strong smell of carrion, which attracts insects.
Spore powder: Dissolved in brown mucus covering the cap; By eating mucus, insects transmit spores.
Similar species: in the egg stage, the common springweed can be confused with some kind of puffball; the mature mushroom is so characteristic that it is impossible to confuse it with any other mushroom, even if you wanted to.
Growing: Veselka eggs appear in mid-June, cap-shaped fruiting bodies develop somewhat later. Grows in grass, shrubs, and deciduous woodlands.
It is believed that the mushroom is edible in the egg stage; presumably, there are few who like to try it. In France it is consumed raw as radishes. The outer shell should be removed before use.
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White volnushka, white volnushka, fluffy volnushka, (Lactarius pubescens)

hat: 4-15 cm in diameter (up to 20), at first convex with a curled edge, then convex-prostrate, slightly depressed, with a curled or curved slightly pubescent edge, later almost smooth in the middle, dry, whitish, creamy, with a yellowish, fawn center , blurred by spots, without pronounced zones
Records: frequent, narrow, adherent or slightly descending, whitish, cream
Spore white or cream powder
Leg: short, 2-4 cm long and 1-2 cm in diameter, cylindrical or narrowed towards the base, brittle, smooth, almost hollow, pinkish, creamy.
Pulp: thin, fragile at the stem, later loose, whitish or creamy, with a pungent taste. The milky juice is pungent, bitter, and white.

Growing: from the beginning of June (in some years I found a wave on May 10-15) until October in deciduous and mixed forests, in young birches, in damp places, near swamps, in groups
Edible mushroom
Use: edible or conditionally edible mushroom. It’s interesting that the pink moth is considered poisonous in some countries of Eastern and Central Europe (for example, Poland). It is possible that this is the result of its mixing with some related, but inedible, type of mushroom. In Finland pink wave is one of the most valuable mushrooms. Used after soaking for pickling or salting. When salting in a cold way, the mushroom does not need to be soaked.
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Brown-yellow talker, water-spotted row, (Lepista gilva (Pers.). Synonym: Lepista flaccida, Clitocybe splendens (Pers. : Fr.) Gill., Clitocybe gilva (Pers. : Fr.) Kummer)

hat: with a diameter of 3-10 cm (up to 15), in young mushrooms it is flat, and later funnel-shaped, with tucked edges, smooth, hygrophanic. At high humidity it is watery and matte. The color is variable, yellowish-ocher, yellow-orange, reddish, yellowish, brownish-yellowish, yellowish-milky, almost white, often with rusty spots.
Records: frequent, narrow, descending. Young mushrooms are light, then yellowish or even brown.
Leg: short, 3-6 cm long and up to 0.5 cm in diameter, cylindrical, flat or curved, slightly tapering towards the base, fibrous, solid, yellow-ocher, pale ocher, single-colored with plates or darker.
Pulp: thin, dense, light, yellowish, creamy, with a faint odor, slightly bitter in taste.
Growing: found from mid-summer to late September in forests various types, often found in large groups.

Edibility: Various sources classify this row as both inedible and edible, but of little value. According to some foreign sources, it is even considered poisonous. In my experience, the mushroom is quite edible and, when fried (after boiling), very tasty.
Photos and additional information

Aspen milk mushroom, poplar milk milk, (Lactarius controversus)

hat: 8-15 (30) cm in diameter, at first convex with a pubescent, curled edge, then convex-prostrate, slightly depressed, with a thin curved edge, smooth, sticky, white, whitish, with pinkish spots, with weak narrow concentric zones.
Records: frequent, thin, sometimes forked, slightly descending, white with a pink tint.
Spore The powder is white or pinkish.
Leg: 2-5 cm long and 2-3 cm in diameter, cylindrical, often tapering towards the base, smooth, solid, whitish or pinkish.
Pulp: thick, dense, brittle, whitish, pinkish under the skin, with a pungent taste. The milky juice is abundant, caustic, white, and does not change color in air.
Growing: from mid-July to the end of October in deciduous (with aspen) forests, sometimes in birch forests, more often in poplar plantings, in damp places, singly and in groups, rarely. The largest number of it appears in October along mountain rivers in poplars.
Edible mushroom, used salted, soaking for 1-2 days and boiling for about 10-15 minutes is recommended, but you can salt it with dry salting, like white volushka. Some mushroom pickers use repeated boiling and washing. But this is all according to Russian data, but I stayed with us aspen mushroom immediately after boiling, and it did not taste bitter. But I recommend especially thorough washing, since the bulk of these milk mushrooms are found in the autumn in poplars along mountain rivers on sand, the sand is packed between the plates, and you can wash it at least 10 times.
See photos of the mushroom and additional information.

Funnel talker, fragrant talker, odorous talker, (Clitocybe gibba)

hat: 3-7 (10) cm, initially hump-shaped, then deeply funnel-shaped, with a sinuous thin edge, finely scaly, yellowish-brownish, or reddish-ochreous.
Leg: 3-8(10) cm tall and 0.2-1 cm in diameter, cylindrical, spongy, single-colored with a cap.
Pulp: thin, harsh, white, with a mild taste and spicy aroma.
Records: crescent-shaped, narrow, frequent, whitish.
Controversy whitish-yellowish.
Growing: from late June to mid-September (in warm years until October) mainly in spruce and pine forests, can be found in mixed forests, on the litter, near paths, in groups, often, annually.
Little known mushroom edible at a young age, used fresh in soups and main courses, pickled. Only young caps (up to 4 cm in diameter) without stems (hard rubbery, inedible) are prepared.
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Smoky talker, gray talker, (Clitocybe nebularis)

hat: 7-10 (up to 20) cm, convex, then prostrate, gray with a brown tint, often with a white coating.
Leg: 2-3 cm thick and 10-12 cm long, thickening towards the base, with a powdery coating, lighter than the cap, can change color to pale pink when wet.
Records: slightly descending, widened in the middle, frequent, white, sometimes with a faint yellowish or greenish tint.
Spore white powder
Pulp: fleshy, white, with a floury smell that intensifies during cooking.
Growing: from July to the end of September (Depending on altitude) mainly in spruce forests, on litter, in moss, sometimes in large groups, annually.
Edibility: Delicious edible mushroom, can be used in soups, fried, salted and pickled. Suitable for drying. According to some Western sources, it is inedible.
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Talker smoky form white, (Clitocybe robusta)

hat: 5-15 (20) cm in diameter, at first hemispherical, convex with a curved edge, later - convex-prostrate, prostrate, sometimes slightly depressed, with a drooping or straight edge, thick, fleshy, yellowish-whitish, dirty white, when dry weather - grayish, with a faint waxy coating, fades to white.
Records
Spore whitish powder.
Leg: thick, 4-8 cm long and 1-3 cm in diameter, at first strongly club-shaped, swollen at the base, later expanded towards the base, dense, fibrous, solid, then completed, grayish, almost white.
Pulp: thick, fleshy, in the leg - loose, watery, soft with age, with a specific fruity smell characteristic of the smoky talker Clitocybe nebularis (intensifying during boiling), white.
Growing: from late July to mid-September (mass fruiting in August-September) in spruce forests and mixed forests, in bright places, on the litter, in groups, in rows, found infrequently, not annually.
Similarities: Easily confused with old, sun-bleached specimens of the Lapland talker mushroom, but both mushrooms are edible.
Delicious edible mushroom,used fresh (boiled for about 15 minutes) in second courses, salted and pickled when young, suitable for drying.
See photos and additional information

Lapland talker, (Clitocybe lapponica)

hat: with a diameter of 5-15 (20) cm, at first hemispherical, convex with a curved edge, later - convex-prostrate, prostrate, sometimes slightly depressed, with a drooping or straight edge, thick, fleshy, light brown, dirty orange, gradually fades to pale yellow, in dry weather - with a faint waxy coating.
Records: frequent, slightly descending or adherent, white, then yellowish.
Spore whitish powder.
Leg: thick, 4-8 cm long and 1-3 cm in diameter, at first strongly club-shaped, swollen at the base, later expanded towards the base, dense, fibrous, solid, whitish, then dirty-yellow, light brown, the same color as the cap .
Pulp: thick, fleshy, loose, watery in the leg, soft with age, with a specific fruity smell, white, sweetish taste.
Growing: from late July to mid-September (mass fruiting in August-September) in spruce forests and mixed forests, in bright places, on the litter.
Similarities: old, sun-faded specimens can easily be confused with the smoky talker, but both mushrooms are edible.
Edibility: delicious edible mushroom, used fresh in main courses, salted and pickled when young, suitable for drying

Gorkushka, bitter mushroom,(Lactarius rufus)

hat: 3-8 cm in diameter, at first convex with a tubercle, then convex-spread with a small sharp tubercle in the middle and a drooping edge, later funnel-shaped with a thin straight edge, often with a remaining sharp tubercle, dry, matte, red-brown, reddish-red -brown, red-brown, with a darker, red-brown, dark red center.
Records: frequent, narrow, thin, adherent, then slightly descending, first yellowish, creamy, then red-brownish, red-brown with a whitish, whitish coating from spore powder.

Spore white powder.
Leg: 4-8(10) cm long and 1-1.5 cm in diameter, cylindrical, dense, solid, then hollow, one-color with a cap, red-brownish, brownish, darker below.
Pulp: thin, dense, whitish, then fawn or brownish, with a woody odor and bitter taste, rarely wormy. The milky juice is abundant, caustic, bitter, white, and does not change color in air.
Growing: from the end of June to the end of September (massively in August and September) in coniferous, less often in deciduous forests (with pine, spruce, birch), in damp places, along the edge of swamps, in moss and on the litter, in groups and singly, often, annually.

Edible, used salted, less often pickled after soaking for 2-3 days and boiling for about 15 minutes (some mushroom pickers advise soaking for about 10-15 hours). This is according to Russian data.
Our bitters are not that bitter; it is enough to boil them for 20 minutes for the bitterness to disappear. I myself rarely collected it; it is a rather fragile mushroom.
See photos and additional information

Hedgehog-spiny puffball, hedgehog-spiny puffball, spiny puffball, needle-shaped puffball, (Lycoperdon echinatum)

Fruiting body back pear-shaped, 2-4 cm in diameter, with a short “leg” turning into a white root-like cord of the mycelium.
Exoperidium(outer shell) consists of elongated pointed spines, often curved, up to 5 mm long, at the base of the fruiting body, fawn, later ocher and brown.
Pulp: in young mushrooms, white, with a pleasant mushroom smell, later darkens.
Growing: from July to September in shady deciduous forests, on soil with a lot of dead wood. Rarely found, often in single specimens.
Edibility: Edible, like other puffballs, when young.
See photos and additional information
Real raincoat, spiky raincoat, pearl raincoat, edible raincoat,(Lycoperdon perlatum)

Fruiting body: Usually club-shaped or pear-shaped. The spherical fruit part has a diameter of 2-5 cm. The cylindrical lower part is sterile, 2-6 cm high, 1-2 cm thick. Initially white, spiny-warty (mainly in the upper spherical part), with age it becomes ocher, brown and bare.
Pulp: in young fruiting bodies, white, elastic. After the fruit body ripens and dries, the white pulp turns into an olive-brown spore powder, which comes out through the hole formed at the top of the spherical part.

Controversy: light olive-brown.
Growing: from early May to November in deciduous and coniferous forests, in clearings, meadows, in groups, often, annually.
Little known delicious edible mushroom. Young fruiting bodies are collected, the flesh of which is still white and elastic.
Additional information and photos
Umber raincoat,(Lycoperdon umbrinum)

Fruiting body: 2-5 cm in diameter, spherical, pear-shaped, sometimes flattened, with a short stalk, whitish, ocher, brownish with age, olive-brown, umber-brown with dark spines collected in groups.
The skin is olive-brown, sometimes with a reddish tint.

hat: 5-10 (up to 30) cm in diameter, flat-convex or depressed, with a curved edge, dry, gray-brownish with dark, imbricated large lagging scales.
Hymenophore consists of large (about 5 mm long) brittle, conical grayish spines descending onto the stalk.
Spore brownish powder.
Leg: thick, 2-5 (8) cm long and 1-1.5 (3) cm in diameter, cylindrical or with an expanded base, sometimes eccentric, solid, brownish, sometimes with a purple tint, dark towards the base.
Pulp: dense, grayish, with a specific spicy odor.
Growing: from late July to September sandy soils in coniferous forests, in groups, rarely.
Similarities: It can be confused with the species sarcodom badium, which is inedible due to its woody flesh, is very bitter and has large but not imbricated scales on the cap. This species is also found here, but very rarely and most often in pine forests.
Excellent edible mushroom.Can be fried, cooked in soups, suitable for drying, used salted and pickled.
See photos and additional information
Umbrella white, (Macrolepiota excoriata)

hat: 6-10 cm in diameter, hemispherical in young mushrooms, umbrella-shaped in mature ones, whitish, brownish in the center, darker, covered with small thin scales.
Leg: 5-8 cm long and 0.5-1 cm thick, thickened at the base, smooth, white, hollow inside. The ring on the stem is one-color with a cap, movable.
Pulp: white, loose, with a pronounced mushroom smell and taste.
Records: sparse, wide, convex in the middle, attached to the cartilage (collarium), soft, brittle, white, later with a pinkish tint.
Spore white powder.
Grows: in meadows and steppes, in the foothills, preferring open sunny places, in two layers, spring from late April to early June, autumn in September and until the first frosts in November.
Similarities: can be confused with two-ringed champignon; usually distinguished by the color of the plates.
Edibility: An excellent edible mushroom, eaten fresh, pickled, salted, suitable for drying.
See photos and additional information
Blushing Bohemian umbrella, blushing garden umbrella, (Macrolepiota rhacodes var. bohemica)

hat: 10-15 (20) cm, its characteristics vary between young and mature specimens. When young mushrooms appear, they have a spherical cap that fits tightly around the stem. The color is brown, reddish brown, the surface is smooth. As the cap grows, it acquires a hemispherical, then convex and finally flat shape with a tubercle in the middle. The surface becomes whitish, covered with loose scales of a dirty brown color, the size of which decreases from the edge to the center of the cap. In the very center the surface retains its original brown color, the fabric structure is dense and hard.
Records: loose, convex. The color is initially white or cream, becoming dirty brown with age.
Spore white powder.
Leg: in young mushrooms, the stalk has a very wide tuberous swollen base with a diameter of 40-60 mm, then grows to 8-10(16) cm, diameter 1-1.8 cm. The color is white or brownish, the ring is thick, double white, movable.

Pulp: in young mushrooms it is dense, then cottony-fibrous, in the stem it is hard and fibrous. The taste and smell are pleasant. When damaged, the pulp, especially in the stem, becomes wine-red or brownish-red in color.
Growing: like other umbrellas in the spring, from the beginning of May and again in the fall, in October in the foothills, in gardens, parks, on compost heaps, preferring well-fertilized soils. Grows in small groups or forming clumps in the form of "witch's rings". Quite rare for the Trans-Ili Alatau.
Edibility: the mushroom is characterized differently in terms of edibility in different sources as: poisonous, hallucinogenic, stomach upset or edible. Sometimes it is indicated that some people are intolerant to it. It’s difficult for me to talk about its unconditional edibility, since long years I met him only twice, and then the specimens I came across were wormy.

Before you put a mushroom in your mouth, you must be sure that what you are eating is edible, since there are a small number of species in the world that are poisonous. Most of them will only cause stomach upset, but there are also those that, if they enter the body, will cause significant harm and can even cause death. Below is a list with photos of the ten most poisonous and deadly species of mushrooms for humans.

Olive omphalot is a poisonous mushroom that grows in wooded areas on rotten stumps and rotten trunks of deciduous trees in Europe, mainly in the Crimea. Notable for its bioluminescent properties. Appearance resembles a chanterelle, but unlike it, the olive omphalot has bad smell and contains the toxin illudin S, which, when ingested by the human body, leads to very severe pain, vomiting and diarrhea.

Russula stinging is widespread in the northern hemisphere in deciduous, coniferous and mixed forests. When properly processed, this mushroom is conditionally edible, but the taste is bitter, with a pronounced pungency. It is poisonous in its raw form and contains the poison muscarine. The use is not even large quantity raw mushroom leads to disruption of the gastrointestinal tract, abdominal pain, nausea and vomiting.

The panther fly agaric grows in coniferous, deciduous and mixed forests in temperate climates Northern Hemisphere. The mushroom is highly poisonous and contains poisons such as muscarine and mycoatropine that act on the central nervous system, as well as a number of toxic alkaloids that cause gastrointestinal disorders, hallucinations and can lead to death.

On the seventh line in the list of the most dangerous and poisonous mushrooms in the world is Foliotina rugosa - a poisonous mushroom that grows in Europe, Asia and North America. Contains a powerful poison called amatoxins, which is very toxic to the liver and is responsible for many deaths. Sometimes these mushrooms are confused with Psilocybe blue.

Greenfinch grows in small groups in dry coniferous forests on sandy soils in North America and Europe. Until recently it was considered good edible mushroom, but after the publication in 2001 of a report of poisoning due to the consumption of large quantities of greenfinches (12 cases, 3 of them fatal), it is suspected of being poisonous. Symptoms of poisoning include muscle weakness, pain, cramps, nausea and sweating.

Sulphur-yellow false honey fungus is a very poisonous mushroom found on all continents except Africa and Antarctica. They grow on old stumps of deciduous and coniferous trees in August-November. When eaten, the mushroom causes severe, sometimes fatal poisoning. Symptoms appear within a few hours and are accompanied by abdominal pain, nausea, vomiting, sweating, diarrhea and bloating, sometimes blurred vision and even paralysis.

Svinushka thin - a poisonous mushroom, common in damp deciduous, coniferous and mixed forests, gardens, shelterbelts of the Northern Hemisphere in areas with temperate climate. The mushroom has long been considered conditionally edible, but now its toxicity has been proven. Long-term consumption of thin pig as food leads to severe poisoning, especially in people with diseased kidneys. Potentially fatal complications include acute renal failure, shock, respiratory failure, and disseminated intravascular coagulation.

Amanita ocreata, also known as the "angel of death" is a deadly poisonous mushroom from the Amanita family. Distributed in mixed forests mainly in the northeastern part of North America from Washington to Baja California. Contains alpha-amanitin and other amatoxins, which cause the death of liver cells and other organs, as well as disruption of protein synthesis. Complications of poisoning include increased intracranial pressure, intracranial hemorrhage, sepsis, pancreatitis, acute renal failure and cardiac arrest. Death usually occurs 6–16 days after poisoning.

The toadstool is the most poisonous mushroom in the world. It is the cause of most fatal poisonings that occur after eating mushrooms. Grows in almost all types of forests in Europe, Asia, North America and North Africa. Loves dark, damp places. Contains two types of toxins, amanitin and phalloidin, which cause liver and kidney failure, and often the only way to avoid death is their transplantation. It is estimated that even half a toadstool contains enough toxin to kill an adult human. In addition, the toxicity of the mushroom is not reduced by cooking, freezing or drying it. Sometimes they are mistakenly collected instead of champignons and green russula.