Types of mushrooms that grow in autumn. Autumn mushrooms: their types and tips for collecting

Autumn season Mushroom picking begins from the end of August to November. List edible mushrooms quite large, but knowing their characteristics and places of growth, you can not only stock up on this product in abundance, but also try to grow them yourself. Officially, there are more than 250 varieties of edible specimens. Below are the most popular and delicious ones.

Honey mushrooms

Color – honey, from light to dark. The stem has a ring, the cap is rounded, in young mushrooms it is covered with scales, in old ones it is smooth. The leg is the same shade.

Where and when do they grow?

Honey mushrooms can be found both near trees and around bushes, in meadows and forest edges. They prefer stumps, swampy and wooded places. Distributed everywhere, with more productive areas in the northern hemisphere. They grow from late August to early December. Although spring mushrooms can be found with the first warming.

Are there varieties?

Honey mushroom has several types that are very similar. They are divided according to their growing season.

Winter honey fungus. Grows on trunks and stumps of willow, birch, linden, even spruce trees. The cap is flat, light yellow, the leg is dense, with small fibers. Found in spring and autumn, right up to frost.
Summer honey fungus. It grows on dead trunks, sometimes in wood-rich soil. The top is semicircular, eventually turning flat. The color of the cap ranges from brown to yellow. The leg has dark scales.
Spring honey fungus. Loves mixed forests and grows alone. The cap of young mushrooms is convex and gradually becomes flat. The color changes from red-brown to brown. The leg is thin. Found from May to September.

Winter honey fungus

Summer honey fungus

Spring honey fungus

Scientists have proven that honey mushrooms appeared 400 million years ago, during the time of dinosaurs, and the structure did not change, they were only divided into edible and poisonous.

Chanterelles

The color ranges from pale yellow to orange and is due to its high vitamin C content. The cap is flat, with rolled edges, and resembles a funnel in mature mushrooms. Smooth to the touch, with small scales. The leg is thick, without a “skirt,” light yellow.

Where and when do they grow?

They love dampness, mixed or coniferous forests, and are found near pines, spruces and oaks. They can be found in moss or fallen leaves. They grow in groups, thickly - after thunderstorms. Season – from June to October.

Are there varieties?

There are many types of chanterelles, so it is very important to distinguish them, especially from their inedible “brothers.”

The fox is real. Feature- bright, yellow color, with a pit on the cap and curled edges. The leg is attached with one layer.
Trumpet chanterelle. The hat looks like a pipe, the edges curl downward, resembling a funnel. The color changes from brown to yellow.
Common chanterelle. One of the most delicious. Features: Fruity scent. The color ranges from yellow to brown, the higher the humidity, the darker. The cap is flat, with curled edges and plate-like folds.
Velvety Chanterelle. The hat is convex, bright orange, with a dimple in the center.
Faceted chanterelle. Color - bright yellow, the pulp is very dense. A rich harvest can be expected at the end of summer.

The fox is real

Trumpet chanterelle

Common chanterelle

Velvety Chanterelle

Faceted chanterelle

Chanterelles can be boiled, fried, baked, they make delicious casseroles, pies and soups. Suitable for pickles, pickling, drying for the winter.

Wet

The mushroom is also called a slug due to the fact that the cap is covered with mucus, the color is purple, pink or brown. The plates fit onto the stem, the color is white or yellow. There is a mucous ring on a whitish or pink stalk. There is a small tubercle in the center of the cap. If you press on the leg, it darkens.

Where and when does it grow?

You can meet wet fly in mixed and coniferous forests, near spruce trees, in moss or heather thickets. There are a lot of these mushrooms in Siberia, on Far East, Northern Caucasus. Season – from mid-August to early October.

Are there varieties?

There are several types of moth.

Spruce. Grows in groups, in the shade of spruce or heather. The cap is bluish in color, the leg is dirty white, covered with mucus.
Purple. The name comes from the color of the cap, the edges of which are curled upward. Also called pine or shiny. Grows in coniferous forests.
Spotted. Also called mucosa. Grows under spruce and larches, on the cap - dark spots. After cutting it darkens.
Felt. Or fleecy, since the cap is covered with light light fluff. Smooth, with small grooves along the edges. The plates descend onto the stem, the color is orange-brown. Grows under pine trees.
Pink. The hat is very bright, looks like a semicircle with a drooping edge, and can change color to bright red.

Spruce weed

Wet purple

Mokruha spotted

Mokrukha felt

Wet pink

The taste of mokrukha is similar to butter. Can be boiled, fried, canned.

Mokruha is listed in the Red Book in Belgium, Bulgaria, Hungary and Poland as a rare species.

Similar to moth, inedible or poisonous mushrooms No. You can safely collect it, the main thing is to distinguish it from other gifts of the forest.

Rows

The rows got their name due to their ability to grow in large groups, which are arranged in a row or in circles. The cap of young mushrooms has the shape of a ball, cone or bell, the color is different: white, yellow, green, red, brown. There are plates under the cap, the leg can be bare or covered with scales, but the color is the same - pink-brown.

Where and when do they grow?

They grow in the temperate zone, prefer coniferous trees, more often pine. They may prefer spruce and fir. Rarely found near oak, birch or beech. They grow from late summer until frost.

Are there varieties?

The row includes about 100 species of mushrooms; it is worth mentioning the most common ones.

Gray. The color of the cap is gray with a greenish or purple tint, smooth. The leg is white, with a yellow or gray tint. Grows from September to November.
Scaly. The title speaks of distinctive features, surface in scales. Grows in groups in coniferous and deciduous forests.
Earthy. The cap is gray or gray-brown, sometimes reddish-brown, with a tubercle in the center. The leg is white. It grows only in coniferous forests, from August to October.
Yellow—brown. The cap is convex, with a tubercle, red-brown. The leg is white above, brownish below.
Mitsutake. Or pine mushroom, prized in Korean and Japanese cuisine. The cap and leg are brown, the smell of the pulp is reminiscent of cinnamon.
crowded. The cap looks like a pillow and opens up on mature mushrooms. The leg is twisted, the color is from white to brown.
Poplar. Reproduces by spores in plates. The color of the cap is red and resembles a hemisphere. The leg is pink and white, if you press, spots appear.
Violet or lilac-legged. The name speaks about its distinctive features. It grows in groups in deciduous forests where there are more ash trees. Harvest months are from April to November.

Gray row

Scaly row

Earthy row

Row yellow-brown

Mitsutake row

The row is crowded

Poplar row

Lilac-legged rower

The rows have a very pleasant taste; they are pickled, salted and fried after boiling. It is better to take young mushrooms; old ones develop a bitter taste. The skin needs to be peeled, washed and boiled for half an hour.

In many countries, rowan is considered a delicacy and is grown strictly for export.

White mushrooms

The king of mushrooms is considered the pride of every lover of “silent hunting”. It is also called boletus. It got its name “white” because the flesh remains snow-white even after processing. The color of the cap ranges from reddish-brown to white, the stem is small and light.

In 1961, a white mushroom was found in Russia, weighing up to 10 kg, the cap of which reached almost 60 cm.

Where and when do they grow?

Porcini mushrooms are found on almost all continents, except Australia, where it is too hot, and Antarctica, where it is too cold. It grows even in China, Japan, Mongolia and North Africa, in the British Isles. Boletus mushrooms are also found in the northern taiga.

They love deciduous and coniferous trees, prefer to grow near spruce, pine, oak and birch, which are more than 50 years old. The soil is more suitable if it is not very wet, closer to sandstones.

Are there varieties?

There are several types of porcini mushrooms, which differ slightly from each other.

Reticulate. The cap is brown or orange, the leg is cylindrical, white or brown.
Bronze. The entire mushroom is brown in color; on the stem you can see a mesh of a white-walnut shade.
Birch boletus (or spikelet). The hat is light, the leg looks like a barrel, white-brown in color, with a white mesh.
Pine. Large, dark cap with a purple tint. The leg is short, thick, white or brown, with a reddish mesh.
Oak. The pulp is loose and denser than that of other mushrooms. The hat is gray with light spots.

Porcini reticulate

Porcini mushroom bronze

White birch mushroom

White pine mushroom

White oak mushroom

Porcini mushroom is very tasty, you can cook it in any form: fry, boil, dry, pickle. It is valuable that the mushroom does not darken and retains a pleasant aroma

A dangerous double is the false porcini mushroom. The main difference is the color of the cut. In boletus it remains white, but in gall it darkens and becomes pink-brown.

Milk mushrooms

Milk mushrooms are one of the most common species in domestic forests. They got their name from the Church Slavonic “pile” because they grow in heaps. They are easily recognized by their milky cap; it is flat, while in older mushrooms it looks like a funnel, with a curved edge. The color is cream or yellow, covered with mucus. The leg is smooth, yellow in color. The pulp is dense, with a fruity smell.

Where and when do they grow?

Milk mushrooms love birch groves, from places like the northern regions of Russia, Belarus, Western Siberia, Ural. They grow from July to October, usually in large groups.

Are there varieties?

The types of milk mushrooms differ from each other, which is very important to consider.

Black. More « gypsy" or blackie. Grows in sunny places, near birch trees. The cap may be olive or brown in color, darker in the center. The leg is the same shade, smooth.
Peppery. Or poplar, still milky. Young mushrooms have a flat, white cap, old mushrooms have a yellow cap with brown spots. The leg is dense, white, with creamy plates.
Turning blue. Or doggy. Loves dampness, found near birch, willow and spruce trees. The cap and leg are thick, light yellow, with dark spots.
Yellow. The name refers to the color of the cap; the flesh is white. The leg is thickened, light.
White. The top is light, convex, then looks like a funnel, with a drooping edge. The pulp has a slight fruity smell. The leg is white, with yellow spots.

Black breast

Pepper milk mushroom

Blue breast

Yellow breast

White breast

Milk mushrooms need to be properly processed to avoid contracting botulism. To do this, it is good to soak or boil without salt. Use in moderation, and if you have problems with the stomach or intestines, it is better to abstain. Not recommended for pregnant women.

Saffron milk caps

These are one of the most delicious and common mushrooms; they got their name because of the cap, the color of which ranges from light yellow to orange. There are even red or bluish-green ones. This is the only mushroom in the world that has yellow, thick and sweet, milky juice. The flesh, like the leg, is orange. This is due to the huge amount of beta-carotene. And they also have ascorbic acid and B vitamins.

Where and when do they grow?

Saffron milk caps love coniferous trees and sandy soil, closer to pine trees or larches. Often found in the forest, large groups can be found on the northern side of the trees, in the moss. They camouflage well. They grow from mid-July to October, until the first frost. They are more common in northern Europe and Asia.

Are there varieties?

Some types of saffron milk caps are considered conditionally edible, however, only with proper processing can they be harvested.

Spruce. The cap of young mushrooms is convex, with a tubercle, the edges are curved downwards, while the cap of old ones is flat or funnel-shaped. Smooth, orange, with spots. The stem is a similar color and turns green when cut.
Red. The cap can be flat or convex, pressed in the center, smooth, and orange in color. Leg with a powdery coating. The juice is thick and red.
Japanese. The cap is flat, with a rolled edge, and eventually turns into a funnel. Orange in color, with a white line. The leg is red-orange, the juice is red.

Spruce mushroom

Red saffron milk cap

Japanese saffron milk cap

Considered a delicacy, they can be salted, fried, pickled and dried. There is no need to soak, just pour boiling water over it.

Boletus

It got its name because of its tendency to settle near aspen trees, where they are most often found. And also because of the color, which is similar to aspen foliage. Young mushrooms have caps that look like a thimble, the stem resembles a pin, with small brown or black scales. Also called the mushroom of good luck, redhead.

Where and when do they grow?

Grows in the forests of Europe, Asia and North America. They are found not only under aspens, but also near spruce, birch, oak, beech, poplar, and willow trees. You can find both groups and single mushrooms. Harvesting time varies, depending on the species; spikelets grow in June-July, stubbers - from July to September, and deciduous plants - in September-October, until frost.

Are there varieties?

Boletus has several common species.

Red. Or stubble. Grows under aspen, poplar, willow, birch, oak. The color of the cap ranges from red-brown to red, smooth. The leg is covered with grayish-white scales.
Yellow-brown. Or a spikelet. The cap is yellow in color, a characteristic feature is that the flesh on the cut changes to pink, then purple, and in the stem it turns green.
Spruce. Or a deciduous plant. The leg looks like a cylinder, covered with scales, the cap is brown, slightly overhanging the edge.

Red boletus

Boletus yellow-brown

Spruce boletus

Considered a nutritious mushroom, it is boiled, fried, dried and pickled. You can use not only the cap, but mushroom pickers consider the stem to be tough.

The boletus has no poisonous “brothers”. The main thing is not to confuse it with a gall fungus. A characteristic difference is that the poisonous mushroom on the fault turns pink or brown.

boletus

It got its name for its tendency to settle near birch trees; it has more than 40 species. Young mushrooms have a white cap, while old mushrooms have a dark brown cap. It resembles a ball and gradually becomes like a pillow. The leg is gray or white.

Where and when do they grow?

Boletus mushrooms grow both in groups and individually; they prefer deciduous or mixed forests. They exist in many countries, they are even found in the tundra and forest-tundra, near dwarf birches. They prefer bright places, on the edges and clearings. They grow from spring to mid-autumn.

Are there varieties?

Boletus mushrooms are divided into species, taking into account their places of growth.

Ordinary. The cap is brown or red, the leg is white.
Black. The leg is thick, short, with gray scales, the cap is dark. A very rare mushroom.
Tundra. The hat is light, the leg is beige.
Bolotny. Prefers moisture. The cap is light brown, the leg is thin.
Pinkish. The cap is brick-red in color, the stem is thick and crooked.
Gray boletus (or hornbeam). The color of the cap varies from ashen and brown-gray to white or ocher.
Harsh. It has many shades, from gray to brown or purple. Young mushrooms are covered with scales, while old ones have a smooth cap. The stem of the cap is white, and the bottom is creamy. step
Checkerboard (or blackening). Characteristic feature: when cut, the flesh turns red and then black.

Common boletus

Black boletus

Tundra boletus

Marsh boletus

Boletus pinkish

Gray boletus

Boletus is harsh

Boletus checkerboard

Boletus mushrooms are fried, salted, pickled; they are great for diets because they contain few calories.

The boletus mushroom's counterpart is called the gall mushroom. Its cap is white and gray, its leg is gray, and has a bitter taste. A distinctive feature is the absence of worms.

Butter

Mushroom pickers highly value butter mushrooms; the mushrooms are so affectionately called because of the shiny, sticky skin on the cap. In Belarus it is called butter mushroom, in Ukraine – maslyuk, in the Czech Republic – butter mushroom, in Germany – butter mushroom, and in England – “slippery Jack”. Young mushrooms have a cone-shaped cap, while old mushrooms have a pillow-like cap. Color – from yellow to brown. The leg is white or under the cap.

Where and when do they grow?

These mushrooms are found in Europe, Asia and North America. They prefer coniferous trees, but also grow near birch and oak trees. Season: from early summer to mid-autumn.

Are there varieties?

Types of oilseed are divided according to their appearance.

White. The cap is first convex, then flat, the leg is yellowish, with a white bottom.
Grainy. Young mushrooms have a convex cap, old ones look like a pillow, and the color is yellow-orange. The leg has a brown tint, with brown spots.
Yellow-brown. The shape of the cap also changes from curved to fluffy, and the color is olive. Old mushrooms are yellow.

White boletus

Butter grains

Yellow-brown boletus

There's a lot of butter in it useful substances, they can be stewed, salted.

Butterfly mushrooms are often confused with pepper mushrooms, which are also called moss mushrooms and pepper mushrooms. The color is brownish, the flesh of the leg is yellow. Smells strongly of pepper.

Russula

Russulas are readily collected; in Russia alone there are about 60 species. They got their name because in the past they were often eaten raw. The hat at first looks like a ball, then becomes flat, the color is greenish-brown. The leg is white, with a yellow tint.

Where and when do they grow?

Russulas are found in Europe, Asia, America, they prefer to live in coniferous or deciduous forests, and can be found on swampy river banks. They appear at the end of spring and delight mushroom pickers until the end of autumn.

Are there varieties?

There are many types of russula, but the differences between them are small. The following are distinguished:

Green
Browning
Yellow
Golden
Red
Green-red
Bluish
Food

Green russula

Russula brownish

Russula yellow

Russula golden

Russula red

Russula green-red

Russula bluish

Russula food

The pulp of russula is bitter, so the mushrooms must be soaked and cooked for up to 10 minutes. You can salt and marinate.

Most dangerous double – death cap. Her hat can be either olive or grayish. The main difference is that the toadstool has plates, while the russula does not.

Duboviki

They are also called poddubniks because they prefer to settle near the strongest trees. The cap is large, in old mushrooms it is pillow-shaped, in young ones it resembles a ball. Color – from yellow-brown to gray-brown. The leg is yellowish, dark below. Some species have a dark mesh on the cap.

Where and when do they grow?

They got their name from their place of “residence,” because they grow near oak trees and in deciduous groves. Sometimes found near linden trees. They are collected from May to June.

Are there varieties?

There are two types:

Olive brown. The cap is the same color, the leg is thick, yellow-orange.
Mottled. The surface is velvety, the cap is chestnut in color, sometimes reddish. Reminds me of a pillow. The leg is yellow-red, with a thickening at the bottom.

Umbrellas

They got their name due to their resemblance to open umbrellas and are considered an exquisite delicacy. The cap is ovoid or spherical; in old mushrooms it is flat. Shades - from white to brown. The leg is like a cylinder, hollow inside.

Where and when do they grow?

They grow in forests, mostly in clearings, forest edges, clearings, and fields. Can be found in all countries except Antarctica. Season – from mid-June to October.

Are there varieties?

Umbrellas are divided into the following types.

White. In young fungi the cap resembles an egg, in mature ones it is flat. In the middle there is a brownish tubercle. The shade is cream, with scales, the leg is hollow.
Elegant. The cap looks like a bell; in old mushrooms it is flat, with a tubercle. The leg is white or light brown, with scales.
Conrad. The cap is thick in the center, semicircular in young mushrooms, convex in mature ones. The leg is solid, widening at the bottom.
Mastoid. The cap looks like a bell, later it becomes flat, the stem is hollow, with a thickening.
Motley. The hat is a hemisphere, with a curved edge, and a tubercle in the center. Color – brown-gray. The leg is cylindrical.

White umbrella mushroom

Elegant umbrella mushroom

Conrad's umbrella mushroom

Umbrella mastoid mushroom

Variegated umbrella mushroom

Kozlyaki

Also called lattice mushroom, cow mushroom, mullein or cow tongue because it often grows in pastures. The color is orange-brown or brown, the cap is first convex, then becomes pillow-like. The leg is the same color, it is small, almost invisible under the mushroom.

Where and when do they grow?

The mushroom settles under pine trees, in swamps, independently and in groups. Can be found in many countries, even Japan. Collected from July to November.

Are there varieties?

The closest relatives are boletus.

Kozlyak is a delicious mushroom; it is boiled, salted and pickled, and ground into powder for meat and sauces.

Talkers

There are edible and conditionally edible mushrooms. The cap is large, in young mushrooms it looks like a ball, in old ones it is flat. Color – ash yellow. The leg is cylindrical.

Where and when do they grow?

They grow in many countries, in deciduous, coniferous and mixed forests, often in groups. They love edges, meadows, even kindergartens and parks. Harvest months are from late summer to November.

Are there varieties?

It is important to distinguish poisonous talkers from edible ones, so you need to pay attention to their appearance.

Folded. The cap is similar to a bell; in old mushrooms it is denser, light-colored yellow color. The leg is the same shade.
Voronchataya. The leg is cylindrical, white and smooth. The hat is flat at first, then resembles a funnel. Color – pink-ocher.
Smelly. The top is convex, becoming recessed over time, with a tubercle in the middle. The stem and cap are blue-greenish. The pulp has a strong anise aroma and taste.
Snezhnaya. The leg is reddish-cream, the cap is convex, with a white coating, the color is gray-brown. The pulp is creamy, with an earthy odor.
Grooved. The cap of a young mushroom is convex, while that of an old one is depressed. The same color as the leg – gray-brown.

The talker is bent

Funnel talker

Smelly talker

Snow talker

Grooved talker

Edible talkers are boiled, stewed, salted, pickled, and used as filling for pies. But only young mushrooms are good, as they give off a strong aroma.

Oyster mushrooms

Oyster mushrooms love trees, and they climb higher and grow in families. Their cap is one-sided or round, the plates slide down onto the stem. The color ranges from dark gray or brown to ashy with a purple tint. The leg is white, cylindrical, tapering towards the bottom.

Where and when do they grow?

Oyster mushrooms can be found in forests of temperate climates, growing near stumps and weak trees, preferring oak, rowan, and birch. They are located high off the ground and gather in groups. The harvest is harvested from September to December.

Are there varieties?

Oyster mushrooms are very similar to each other; there are several types.

Covered. The cap is grayish-brown or flesh-colored, the flesh is dense, white, with the smell of raw potatoes.
Oak. The cap is white, cream or yellowish, the plates grow densely. The leg is light and velvety.
Horn-shaped. The leg is curved, tapering towards the bottom, white-ocher in color. The cap is often funnel-shaped, with a wavy edge, and cream-colored.
Steppe (or white steppe mushroom). The cap is red-brown or brown, the leg is thickened, looks like a cylinder, white or ocher.
Pulmonary. The edge of the cap is thin, it itself is convex-stretched, and the color is cream. The leg is light.

Oyster mushroom covered

Oyster mushroom

Steppe oyster mushroom

Oyster mushroom

Can be fried, boiled, canned, added to stir-fries and soups.

Oyster mushrooms are actively grown artificially; they grow well on almost all substrates where there is cellulose and lignin.

Velvet flywheel

The hat is in the shape of a ball, then it resembles a pillow. The color of the cap varies from red-brown to dark brown. The leg is smooth, the color ranges from yellowish to red-yellow. There is a tubular layer.

Where and when does it grow?

Prefers deciduous forests, found under oaks and beeches. It grows in groups from late summer to mid-autumn.

Are there varieties?

Among them there are edible and inedible, which are important to distinguish from each other.

Chestnut mushroom (or Polish mushroom). The cap is convex, in mature mushrooms it is flat, brown or brown in color. The leg is brownish-yellow.
fissured. A pillow-shaped hat, sometimes with a depression in the center, the color ranges from crimson-red to ocher-gray. The leg is light yellow, the bottom is red.
Red. The color of the cap is from the name, the shape is convex, velvety. The leg is yellow-crimson.
Green. The cap is olive-brown, convex, and the flesh is light, the leg tapers towards the bottom.

Velvet flywheel

Chestnut moss

Fractured flywheel

Moss fly red

Moss fly green

Forest champignon

The word is translated from French as “mushroom”. The cap is dense, smooth, sometimes with scales, the color varies from white to brown. The leg is smooth, with a two-layer ring.

Where and when does it grow?

They grow in soil with good humus, on dead trees and anthills. Different types found in forests, grass and fields. They love the steppe and forest-steppe, they are even found in the prairies and pampas. The harvest begins in May and lasts until mid-autumn.

Are there varieties?

There are several types of champignons, they are divided by shape.

Ordinary. Or pecheritsa. A hat in the shape of a ball, with a curved edge, white or brown. The leg is the same color, with a large, light rim.
Crooked. The hat looks like an egg and gradually becomes flat. The color is cream, thickens at the bottom.
Field. The shape of the cap resembles a bell, with a curled edge, and is cream-colored. The leg is the same color, decorated with a ring.
Bernard. The cap is convex, grayish, smooth, the leg is dense and light.
Bisporous. The cap is round, with a curled brim, and the color ranges from white to brown. The leg is smooth, with a ring.
Double ring. The top is round, white, turning pink at the break. Double ring on the leg.
Dark fiber. The cap is convex, with a tubercle, brown in color. The leg is lighter, with a white ring.
Dark red. The shape is conical, the color is brownish-brown, the flesh is red when cut. Leg with ring, white.
Forest. The hat looks like a ball, light brown. The leg is the same color, with a ring.
Porphyry. The cap is fibrous, lilac-purple, the flesh has an almond aroma. The leg is white, with a ring.
Elegant. The shape is similar to a bell, with a tubercle, yellowish. The leg is the same shade, the pulp has an almond smell.
Stocky. The cap is round, white, smooth. The leg looks like a mace.

Common champignon

Champignon crooked

Field champignon

Bernard's champignon

Champignon bisporus

Double-ringed champignon

Champignon dark red

Forest champignon

Champignon porphyritic

Elegant champignon

Champignon stocky

Champignons are grown artificially in large quantities for sale. They are fried, boiled, pickled, added to salads and raw.

Hygrofor

Refers to agaric mushrooms, the caps are convex, with a tubercle, white, gray, yellow or olive in color. The plates are thick, light, sometimes pink or yellow. The leg is solid, the same color as the top.

Where and when does it grow?

They grow in deciduous or mixed forests, near beech and oak trees. Hides up to the cap in the moss. Often found in large groups. Appears in September and occurs until the first snow.

Are there varieties?

Fragrant. The cap is convex, with a rolled edge, and comes in yellow, white and gray colors. The smell of the pulp is similar to anise, the stem is white.
Yellowish white. Also called ivory waxbonnet or cowboy handkerchief. When it rains, it becomes covered with mucus and feels like wax.
Early. Also called March or snow mushroom. The young ones have a gray cap, while the mature ones have a blackish cap. The leg is curved, cast in silver.
Olive white. Mature mushrooms have a ball-shaped cap of olive-brown color. The leg is the same color, similar to a spindle.
Russula. The cap gradually becomes convex, with a tucked edge; in young mushrooms it is pink, in mature ones it is dark red. The leg is white, with pink spots.

Hygrophorus aromatic

Hygrophor yellowish-white

Hygrofor early

Hygrophor olive-white

Hygrophorus russula

Hygrofor is profitable to collect, the pulp is dense, does not boil down, and has a delicate taste. Suitable for frying and marinades. The slimy film needs to be cleaned, it spoils the taste.

The hat resembles a ball, bright yellow, with reddish scales. The stem has scales, yellow-brown; in young mushrooms there is a fibrous ring.

Where and when does it grow?

They grow in deciduous forests, on dead trees, they can be found in many countries, even in Japan. They live in groups and appear from spring to autumn.

Are there varieties?

Similar species does not have.

It is considered a low quality edible mushroom because it has hard flesh and a bitter taste. The cap changes shape from spherical to convex, with protruding ocher scales. The leg is rusty-brown below, with the same scales. The pulp is white or yellowish.

Where and when does it grow?

Grows in different forests, both on dead and living trees, on dead wood. Prefers birch, aspen, spruce. They gather more in groups. Can be found from July to October.

Are there varieties?

No similar species were noted.

Because of its hardness, flakes are rarely cooked, but the hardness can be reduced by boiling. Suitable for fillings and stewing, salting. It is recommended to use only the caps, the stems are too hard.

Raincoat

It got its name because it grows actively after rains. It has many names: bee sponge, hare potato, ripe mushrooms are called fluff mushrooms, “grandfather’s tobacco”, damn tavlinka.

The stem of the mushroom resembles a club, the cap has spikes, and the stem is very small. Old mushrooms are not white in color, but brown or ocher.

Where and when does it grow?

Found in coniferous and deciduous forests on all continents except Antarctica. Collection time is from June to September. But it is important to remember that these mushrooms are not collected in wet weather, because after a few hours they resemble a rag that is impossible to eat. Old mushrooms also lose their taste and resemble cotton wool.

Are there varieties?

There are several edible species:

Spiky or pearly. The shape resembles a mace, the color is white or grayish.
Lugovoy. It resembles a ball, white on top, with a flattened top.
Pear-shaped. It resembles this fruit, the color is white, the pulp of old mushrooms is olive. In its composition, scientists have found substances that block the growth of tumors.

Known as bog mushroom, hen, Rosites dullus, Turkish mushroom. Outwardly it resembles a brown cap, the cap looks like a ball, in old mushrooms it is flat. The leg is off-white, with a membranous ring. The pulp is white.

Where and when does it grow?

It is found in foothill and mountain forests throughout Europe; the cap is found even in Japan and in the north: Greenland, Lapland. The highest altitude is 2 thousand meters above sea level. Settles near birches and deciduous trees, grows from August to September.

Are there varieties?

Similar to the early vole and the hard vole. The difference is that they are smaller in size and the flesh is bitter.

Considered a rare edible mushroom, the taste is reminiscent of meat. The later they are harvested, the tastier they are. The most common species in Russia, but it does not have the value of real truffles. It looks flattened, with a yellow-brown cap.

Where and when does it grow?

Loves coniferous forests, especially young trees. Hides in hazel trees, under birch and aspen. It is rare and not even every year. White truffles are harvested from August to September.

Are there varieties?

No similar species were noted.

Grifola curly

It is also called the ram mushroom, the leafy or leafy tinder fungus, maitake and even the “dancing mushroom”. It looks like a lamb with a thick clump of caps and small legs. Color – gray-greenish or gray-pinkish. Pulp with a nutty smell.

Where and when does it grow?

It grows in deciduous forests, settles near oaks, maples and lindens, on stumps, and less often on living trees. The season is considered to be the months from mid-August to September.

Are there varieties?

Only two related species are noted:

Grifola umbellata. A cluster of small, round caps on trees.
Sparassis curly (or mushroom cabbage). It looks like a yellow-white head of cabbage with lacy leaf caps. Grows on coniferous trees.

Amanita Caesar

It is also called Caesar's mushroom or Caesar's mushroom; it is very tasty and edible; it was valued even in ancient times. Translated from Latin as mushroom from Mount Aman, there was one in the ancient Roman province. In young mushrooms the cap resembles a circle, in mature ones it is convex. Color – orange or red. The plates are orange, the leg is light yellow.

Where and when does it grow?

It grows in light forests, under chestnut and oak trees, and sometimes settles near beeches, birches, and hazel groves. It is found in many European countries and is listed in the Red Book of Ukraine and Germany. The Caesar mushroom is collected from June to October.

Are there varieties?

Among other types of edible fly agarics, the following are noted:

Pearl or pink. The cap is red-brown, the leg is pink.
Ovoid. The cap resembles an egg; in mature mushrooms it is stretched. The leg is white, with a powdery coating.

Fly agaric ovoid

Cobweb

Also called marshlander. The hat can be cone-shaped, convex or flat, in a variety of shades: yellow, brown, dark red, brown, purple. The leg looks like a cylinder, the same color as the cap.

Where and when does it grow?

Loves damp places, all types of forests are suitable. Often found in swamps. Grows from late summer to mid-October.

Are there varieties?

Includes both edible and non-edible species.

On the first list:

Bracelet. The cap is convex, yellow-red, the leg is gray-brown.
Blue-barrel. The cap is convex; in mature mushrooms it is flat, brown or yellow. The leg is purple or white.

Also called yellow boletus. The cap is convex, in mature mushrooms it resembles a pillow. Color – yellow-reddish or light gray. The leg is yellow and does not change color when cut.

Where and when does it grow?

Loves warmth, lives in the south, in coniferous forests, mostly under oak and beech trees. Prefers calcareous soils. It grows rarely, but densely. Seasonal time - from late May to early autumn.

Are there varieties?

From related species two are marked:

Porcini.
Bolet girlish.

Lakovica

The shape of the cap varies: from convex to funnel-like. The color depends on the weather: in normal humidity - pink or carrot, in the heat - yellow. The stem retains the overall color of the mushroom and looks like a cylinder.

Where and when does it grow?

Grows in parks and gardens, on the edges. But it is very capricious: it does not like very dark and damp places, or dry, sunny places. Found from June to September.

Are there varieties?

Amethyst. The cap and leg are bright purple.
Two-color. The top resembles a ball, over time it is pressed in. Color – brown, with a lilac tint. The leg is pink-brown.
Big. The top resembles a cone, red-brown, like the stem.

It is called bubble-shaped, sac-shaped, round. And also - hare's or giant raincoat, because it always grows well after rain, or giant Langermania. The cap is large, smooth, white, ball-shaped, spiny. The leg is light, similar to a cylinder.

Where and when does it grow?

It grows more in tropical places; they can be found in forests and meadows. They appear from mid-summer and delight mushroom pickers until the cold weather.

Are there varieties?

There are several types of edible bigheads:

Giant. The cap is white, similar to a ball, and turns yellow in mature mushrooms.
Baggy. The width of the cap can reach 25 cm, there is a white spiny shell.
Oblong. Long stem and small cap. The surface is spiky, white.

Also called cherry tree, clitopilus vulgaris. The cap is convex and may become funnel-shaped. The color varies from white to yellow-gray, the surface is smooth. The stem retains the color of the mushroom.

Where and when does it grow?

It grows in all cities of Europe, in different forests, in open woodlands, among grass. Loves acidic soils. It settles closer to apple and cherry trees, but is also found near coniferous trees.

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As soon as the snow melts, a lot of mushrooms appear in all forests, meadows and along roads. They grow from May to October, delighting lovers of “silent hunting” with their diversity. Many mushrooms are healthy and very nutritious. But everyone knows how dangerous it is to get poisoned by them. Therefore, only knowing which ones can you go to collect them. And it is advisable that a knowledgeable person teach you, because depending on the soil, weather conditions and surrounding vegetation, the same mushroom may look different. In addition, not all of them are suitable for food.

What types of mushrooms are there?

About three thousand saprophytes grow on the territory of our country.

And only 200 of them can be eaten. Anyone who wants to enjoy this tasty and nutritious product should know which mushrooms are edible. To do this, you first need to get acquainted with what they are:

1. Edible are those that are eaten without long-term food processing. They have a pleasant smell and great nutritional value.

2. Conditionally edible mushrooms can be eaten, but they must first be soaked or boiled for a long time. They may have unpleasant smell or a bitter taste that disappears after soaking. Despite this, many of them are very popular, such as milk mushrooms.

2. Less valuable in terms of nutritional value and taste: boletus, boletus, boletus and champignon.

3. Even less valuable, requiring longer heat treatment, sometimes possessing a caustic milky juice: milk mushrooms, fly mushrooms, russula, morels, honey mushrooms, chanterelles and others.

4. Not enough known species and rarely collected: umbrellas, violin, oyster mushrooms, raincoats and others.

What edible mushrooms are collected in the fall?

When it subsides summer heat and the earth becomes damp, it is time for mushrooms best time. From September until the first frost, mushroom pickers go into the forest not to look for them, but to collect them. In the first month of autumn you can find almost all of them at this time stronger and not affected by pests.

And in October and November there are fewer of them. And at this time, those who know what edible mushrooms they collect in the fall go on a “silent hunt.” They can be divided into two groups:

1. Those that grow before the first frost. These are porcini mushrooms, boletus mushrooms, boletus mushrooms, saffron milk caps, oyster mushrooms and russula.

2. Those that grow even when frosts appear, sometimes until December. These are mushrooms such as rowers, honey mushrooms, greenfinch, garlic and chanterelles.

How to pick mushrooms correctly

You should go on a “quiet hunt” only when you know which mushrooms are edible. Photos of them will not always help you imagine what they really look like. There are many lookalikes, inedible or even poisonous. In addition, the same mushroom on different soils and in different time year may look different. Therefore, it is advisable to first go with a knowledgeable person who is well versed in which mushrooms are edible. But in general, on a “silent hunt” you need to adhere to a few simple rules:

Do not pick mushrooms near roads, factories or within the city;

Never take a mushroom if you are not sure whether it is edible;

Do not take old, wormy mushrooms;

It is advisable not to collect them in rainy weather;

It is best to cut the mushrooms with a knife and place them in a basket made of twigs;

Do not pick or knock down fly agarics and toadstools.

Even if you know which mushrooms are edible for humans, you cannot be sure that those that are poisonous to you are inedible for forest inhabitants.

Is it possible to get poisoned by edible mushrooms?

Saprophytes are very variable. One mushroom can have several variations of shape, size, and color. You need to take only those in which you are completely confident.

But sometimes even people who know which mushrooms are edible put unfamiliar or little-known species in the basket, hoping that they will later sort them out and examine them carefully. This cannot be done, because even a small piece of toadstool that gets into the pan along with russula can cause severe poisoning. When else can you get poisoned by edible mushrooms:

If the rules for their transportation, preparation and storage are violated;

When consuming overripe, wormy or diseased mushrooms;

Some people have an allergic reaction to any saprophytes; such people, even if they know which mushrooms are edible, should not collect them and eat them;

When collecting mushrooms in industrial areas, near roads, burial grounds, or in fields treated with pesticides, due to the ability of mushrooms to absorb all substances from the air and soil in such places, even an edible mushroom can become poisonous.

Now you can find a lot of information about what edible mushrooms are. But you need to choose books with color photographs and detailed description each mushroom and its counterparts. It’s even better to take a knowledgeable mushroom picker with you on a “quiet hunt” at first, who can tell you what mushrooms you can take so as not to get poisoned.

Autumn brings many different mushrooms. They can be collected from late August to November. They are stored better than, for example, summer ones. Among them there are a lot of tasty ones, suitable for various culinary purposes. We invite you to get acquainted with the most common of them.

Let's begin our acquaintance with a representative of the mushroom kingdom, which is popularly known as the “king of mushrooms”, since it is considered the most valuable in terms of nutritional and taste qualities. It is also called boletus.

It is easy to recognize by its large convex cap, 7-30 cm in diameter, which can be from brown to white. How older mushroom, the darker it is. In high humidity it looks as if it is covered with mucus. In normal times, its surface is matte or shiny.
The stem of porcini mushrooms usually looks massive. It can reach a height of 7 to 27 cm and a thickness of 7 cm. Its shape resembles a barrel or a mace. As the mushroom matures, the stem changes somewhat in appearance and can take on a cylindrical shape with a thickened bottom. It is painted either to match the cap, only slightly lighter, or in brown, reddish tones. May be completely white. It is completely or partially covered by a mesh.

The flesh of young representatives is white. In older ones it becomes yellow. It is juicy, meaty, soft in taste. Retains color when cut. Its smell and taste are weakly expressed and clearly appear only during the cooking process.

The white tubular layer consists of tubes 1-4 cm in diameter. With age they turn yellow and green.

The porcini mushroom is a mycorrhiza-former. It grows adjacent to various trees, but prefers conifers most of all. Grows in forests rich in moss and lichen. It is cosmopolitan, meaning it is represented on all continents except Australia.

Its fruiting period is from mid-June to October.

It is a universal mushroom, that is, suitable for eating in fresh and for all types of processing - frying, boiling, pickling, salting, drying.

Did you know? Bamboo is recognized as the fastest growing plant in the world - on average, it adds 20 cm per day. However, it was overtaken by the Veselka mushroom in this indicator. Its growth rate is 0.5 cm per minute. Thus, in 10 minutes he gains 5 cm in height.

Another very famous mushroom among consumers is oyster mushroom. It is characterized by its large size. Its cap grows from 5 to 15 cm in transverse size; record holders have been seen with a 30-centimeter fruiting body. It can be shaped like an ear, a shell, or simply round. The caps of young representatives are convex, while those of mature ones are flat or wide-funnel-shaped. Their surface is smooth and glossy. As the mushroom grows, not only the shape but also the color of the cap changes - it goes from dark gray to light gray, sometimes with a purple tint.

The leg of the oyster mushroom is small, often so small that it is not visible. It can be curved, in the shape of a cylinder, tapering downwards. Her color is white.

The pulp is also white, soft, juicy, pleasant to taste, and practically odorless. In mature mushrooms, it becomes tough and has fibers.

Oyster mushroom is a saprophyte, that is, it grows by destroying dead or weakened wood. It grows mainly in groups, multi-tiered “stacks” of several fruiting bodies. Single specimens are rarely found.

Growing time: September-December.

Oyster mushroom is very valuable for cooking because it contains a large amount of protein and amino acids, almost as much as in meat and dairy products. Moreover, the proteins contained in it are well absorbed by the human body. Only young specimens are suitable for food. They are used for preparing boiled dishes, for salting and pickling.

Did you know? Carnivorous mushrooms exist in nature. They feed on nematodes, amoebas and springtails. They have special growths with which they catch insects. Oyster mushrooms, in particular, are carnivores.

A mushroom from the Russula family. His hat is large - from 5 to 20 cm in diameter. The shape is initially flat and slightly convex. At maturity, its edges curl, and the whole thing takes on the shape of a funnel. The surface of the fruiting body is covered with milky or light yellow mucus.

The hat is placed on a small stem 3-7 cm long. Its transverse size is 2-5 cm. It grows in the shape of a cylinder and is hollow inside. The color matches the cap - white or yellow.

The flesh of the milk mushroom is white. She's fragile. Its smell is pungent, reminiscent of fruit.

The milk mushroom belongs to the lamellar mushrooms. His plates are arranged frequently. They are wide, painted in yellow and cream shades.

The mushroom is found in deciduous and mixed forests of Russia, Belarus, the Volga region and Siberia from mid-summer to September. It is classified as conditionally edible. Salt it after getting rid of the bitterness by soaking it for 24 hours.

The hedgehog has several edible and conditionally edible species. The most commonly found is the yellow hedgehog, and the most delicious is the combed hedgehog. The first has a large cap - up to 15 cm in diameter, orange or red. In youth it has a convex shape, and later becomes flat. On the inside, like almost all hedgehogs, spines grow.

The stem of the mushroom looks like a yellow cylinder. She is not tall, about 2-8 cm.

The pulp is brittle and yellow in color. It has a fruity taste, but only in young representatives. In old people it is hard and bitter.

The mushroom is found in Eurasia and North America from the first month of summer until mid-autumn. Can grow until the first frost.

Both the cap and the leg are eaten fried, boiled and salted, but after pre-treatment in the form of soaking to remove the bitterness.

The combed hedgehog is much less common than the yellow one. However, it is interesting due to its unique taste, similar to crab or shrimp meat, and appearance. It consists only of a fruiting body in the form of several flowing combs of light colors, growing on tree trunks and in wood cracks. The mushroom is found in Crimea, the Far East and China from late summer to October.

Important! The fruiting bodies of mushrooms tend to accumulate harmful substances in the environment. Therefore, in cooking you should use only those specimens that are collected in environmentally friendly areas.

This is one of the varieties of champignon. The mushroom is named so because when mature it looks like an open umbrella. However, immediately after appearance, its cap is spherical or egg-shaped. Painted beige, light brown, covered with scales.

The leg is tall - from 10 to 25 cm and thin - 1-2 cm in diameter, with a smooth surface. Empty inside.

The pulp is tender, with a strong odor. Completely white in color, but when broken or cut it turns orange.

The plates also change color when pressed - from white to orange-red. Their width is about one and a half centimeters. They are located frequently.

The blushing umbrella is a saprotroph. Found in open areas in forests, parks, steppes, and meadows. Its habitats are Europe, Asia, North and South America. Prefers to grow in groups, rarely seen alone. Grows from July to early November.

Only the caps are eaten, since the legs are very tough. They are eaten fresh and used for drying.

The chestnut mushroom is similar to the white mushroom, but it has a brown, hollow stem. The hat has different shapes- from convex to completely flat. Its dimensions are small - 3-8 cm. Its color is chestnut. The surface of young representatives is velvety, mature ones are smooth.

The leg is in the form of a cylinder, 4-8 cm high and 1-3 cm thick. In some specimens it thickens towards the base. In youth it is solid, then becomes hollow. Its color is in harmony with the color of the hat, maybe a couple of shades lighter.

The pulp is white. It remains the same even after a cut or break. The smell and taste are not particularly pronounced. The taste is dominated by notes of hazelnut.

This is a tubular mushroom. The tubes under the cap are short, up to 0.8 cm long, and white. They turn yellow with age.

Habitat: deciduous and mixed forests of northern regions with temperate climate. The fruiting period is from July to October.

Chestnut mushroom is used mainly for drying, since it can become bitter when cooked.

The goat's mushroom has several additional names - rusty moss mushroom, moss mushroom. Representative of the tubular species. His hat is from 3 to 12 cm in diameter. The shape is in the form of a convex pillow. In old age - in the form of a plate. When there is high humidity, it becomes covered with mucus. The color is red, yellow-brown, ocher.

The leg is low, 4-10 cm in length, cylindrical, solid. The color matches the cap. Its bottom is yellow.

The pulp is dense, rubber-like when old, and light yellow in color. When cut, the color changes slightly to reddish or pinkish. The smell and taste of fresh mushroom almost invisible.

The habitat is conifers of northern regions with a temperate climate in Europe, the Caucasus, the Urals, Siberia, and the Far East. The kid mycorrhizes with pine. It can grow in groups or singly from late summer to early autumn.

Cooks prepare the kid fresh. It is also suitable for pickling and salting.

The chanterelle has a cap-footed fruiting body in the form of an irregularly shaped funnel of yellow and orange colors. This appearance makes the chanterelle unlike any other mushroom. The cap reaches 3-14 cm in diameter. The stem grows 3-10 cm in height. It thickens from bottom to top.

Its flesh is white or yellow. The cut often turns blue or red. Its taste is sour, its smell is weak, reminiscent of the aroma of fruit mixed with roots.

Hymenophore folded. The folds are wavy.

Chanterelle mainly grows on soil, but can also grow on moss. Forms mycorrhiza with many deciduous and coniferous trees. It grows only in groups. It has two fruiting periods. The first begins in June, the second lasts from August to October.

Chanterelle is a universal mushroom and can be consumed in any form.

Important!All types of chanterelles are edible. However, some inedible and poisonous mushrooms disguise themselves as it and can harm human health. These include, for example, the poisonous omphalot or the inedible false chanterelle. Therefore, it is important to have information on how to distinguish common chanterelles from their counterparts.

The oiler is so named because its cap is covered with an oily, slippery layer. In the common oiler it can be large and reach 14 cm. It is hemispherical in shape. Over time, the shape changes and can become flat, convex, and pillow-like. The color comes in dark shades of brown and brown.

The cap is located on a low stem from 3 to 11 cm in length. Its color is white. It has a white ring on it, which turns brown with age.

The pulp is juicy, white or light yellow, red at the base.

The tubular layer passes to the stalk. Its color is yellow.

The oiler is found in coniferous and mixed forests Northern Hemisphere and subtropics, in well-lit areas.

It forms mycorrhiza with conifers. Appears en masse in September. Fruiting lasts until the end of October.

The butter dish is very popular in cooking. It is actively used for preparing soups, sauces, and side dishes. It is tasty if you fry it, marinate it, or pickle it. Suitable for drying. A mushroom that is most often found in moss, which is why it got its name. It has many species, most of which are edible. Mushroom pickers love it for its excellent taste and low worminess. The most delicious are green, variegated, red, and Polish varieties. Moss fly has external resemblance

The green flywheel has a hemispherical cap, 3-10 cm in diameter. Over time, it straightens and becomes convex-spread with a drooping edge. It is brown in color. Its surface is dry and matte.

The leg grows 5-10 cm in length, sometimes up to 12 cm. Its thickness is from 1 to 3 cm. It is dense, rusty-brown in color, sometimes covered with a not very expressive mesh.

The pulp is white. It has a pleasant aroma and taste.

Likes to grow in forests with conifers and deciduous trees of Eurasia, North America, Australia. The fruiting period is long - from June to November.

Green moss mushroom is a mushroom with good taste. For example, in Germany it is valued more than porcini mushroom. Moss mushrooms are eaten fresh, stewed, fried, salted and pickled. They dry it in reserve.

A cap mushroom with a mucus-covered cap, 5-12 cm in diameter, and a large stalk with a mucus ring up to 12 cm long. The cap is colored purple, pink, violet with gray and brown tones. It has the shape of a hemisphere and then a plate. Leg - yellow, light yellow, purple. The pulp is white. The plates are sparse, descend onto the stem, and are painted in light colors. The smell and taste are not very pronounced. The taste is somewhat sweet.

The growing area is conifers of the Northern Hemisphere. The most common varieties are spruce, pine, spotted, and pink. Fruiting time is summer-autumn. Grows in groups.

Culinary specialists boil and salt mokrukha. Also used for canning and pickling after 15 minutes of cooking. Before cooking, it must be cleaned of skin and mucus. During heat treatment the mushroom may darken.

By the end of fruiting, the convex cap of the autumn honey mushroom becomes flat, and its edges become wavy. Its surface has various shades of brown, green and is covered with light scales. The center is slightly darker than the edges. The size of the cap reaches 3-10 cm in diameter.

The leg of the honey mushroom is light brown, 8-10 cm long and 1-2 cm thick, completely covered with scales.

The pulp is dense, and in old mushrooms it is thin with a good, appetizing aroma and taste. The color is white.

Under the cap there are rare plates. They are painted in light colors and may have dark spots.

Various sources classify honey fungus as edible or conditionally edible specimens. It must be cooked, as raw or undercooked it can cause digestive upsets. Autumn honey fungus is suitable for boiling, frying, salting, drying, and pickling.

There are several types of boletus. All of them are edible, have differences in external characteristics, but are similar in taste. As the name implies, the fungus mycorrhizes with birch.

The common boletus can have a cap, the color of which varies from light gray to dark brown. It is large - up to 15 cm in diameter, similar in shape to a hemisphere, but over time it becomes similar to a pillow. When humidity is high, a mucous layer appears on its surface.

The hat is placed on a thick long stem - 15 cm in length and 3 cm in diameter. It has the shape of a cylinder, slightly expanding at the bottom. Its surface is strewn with dark scales.

The pulp is white. When broken or cut, the color usually does not change. It has a good taste and an appetizing, persistent aroma.

The tubular layer is formed by long tubes of a dirty color.

The boletus has a long fruiting period, which begins in early summer and ends in late autumn. Found in mixed and deciduous forests of Eurasia, North and South America.

The mushroom is suitable for boiling, frying, pickling and drying. For older specimens, it is recommended to cut off the tubular layer.

This is the name of several types of mushrooms that most often grow next to aspen. Their main feature is the orange, red color of the cap and the blueness of the flesh when cut. All types of boletus can be eaten.

Let's take a closer look at the most common species - red, popularly known as redhead, krasyuk or krasik. His hat grows up to 15 cm in circumference. At first it appears in the shape of a hemisphere, then it becomes like a pillow. The surface is velvety, painted in various shades of red.

The leg is quite high: from 5 to 15 cm, fleshy and thick - up to 5 cm in diameter. It is colored light gray and covered with scales.

The pulp is dense, but softens as the mushroom matures.

Under the cap there are white tubes 1-3 cm long.

Boletuses are very common neighbors of deciduous trees in the forests of Eurasia. They appear in June and finish bearing fruit in October. These mushrooms are characterized by three phases of fruiting. In autumn it is most widespread and protracted.

Boletus is considered one of the most delicious mushrooms and is often placed in second place in nutritional value after the white “king of mushrooms”. Culinary experts consider it universal.

Ryzhiki are loved by mushroom pickers and are highly valued by chefs. Some species are used to make delicacy dishes. These mushrooms are eaten fresh, pickled and salted.

They are easy to recognize - they have a bright, red-colored hat. In the true saffron milk cap it is large - from 4 to 18 cm in diameter. At birth it is convex, but over time it straightens out and forms a funnel. The edges gradually curl up. The surface is smooth and shiny.

The leg is small in size - 3-7 cm in length and 1.5-2 cm in thickness. Most often it is the same color as the cap, sometimes painted in lighter colors. It is shaped like a cylinder, which is narrowed at the bottom.

The pulp is dense in consistency, yellow-orange in color.

The lamellar layer consists of frequent orange-red plates.

Saffron milk caps are inhabitants of coniferous forests. Found from July to October. Fruiting peaks occur in July and September.

This is the common name for lamellar mushrooms with caps of different colors in the form of hemispheres, with fibrous or scaly skin, which most often grow in rows. One of the most delicious types is Mongolian. The transverse size of its cap is 6-20 cm. After its appearance, it is hemispherical or ovoid, by the end of its life it is spread out, convex, with edges curved downwards. The cap is covered with white skin.

The stalk grows in the center and reaches a length of 4-10 cm. As the mushroom grows, the color of the stalk changes from white to gray or yellowish-dirty.

The pulp is white, very tasty and fragrant.

This mushroom comes into Central Asia, Mongolia and China.

In the conifers of the Russian regions, the most common species are earthy, lilac-legged, matsutake, and giant. Rowers usually bear fruit from August to October.

Cooks pickle them, marinate them, and boil them.

Almost half of the mushrooms that are found under deciduous and coniferous trees in Eurasia, Australia, East Asia and America - these are russula. They appear en masse in August and September. They finish bearing fruit in October. These mushrooms are not very valuable in terms of taste, however, they are eagerly collected by mushroom pickers. The most delicious are those representatives whose caps are colored predominantly in green, blue, yellow tones and have as few red shades as possible.

One of the most delicious russula- greenish or scaly. She has a large green cap in the shape of a hemisphere, covered with cracks. It reaches a diameter of 5 to 16 cm. The leg of this russula is low - 4-12 cm, white. The pulp is dense, white, sharp in taste. The plates are frequent, white or cream colored.

This representative of Russula can be eaten raw, dried, boiled, pickled, and salted.

Important! You need to be extremely careful not to confuse the edible greenish russula with the poisonous toadstool, because they are quite similar. The main difference is the leg. In russula it is erect, narrowed downwards, and white. The pale toadstool has a tuber-shaped thickening at the bottom, a ring and light green or yellow streaks and veins. The toadstool also has a film under the fruiting body.

The forest champignon or sweet champignon has a small cap, reaching a diameter of 10 cm. When young, it grows in the shape of a bell or egg, when mature it becomes flat, prostrate, with a hump at the top. It is brown in color.

The stem of this mushroom is high - up to 11 cm, club-shaped. It grows up to one and a half centimeters in thickness. White when young, then turns grey. Young specimens have a ring on the stem, which later disappears.

The pulp is thin and light. Turns red when pressed. Pleasant in taste and smell.

The plates under the cap are often located. They are white and darken with age.

Champignon grows in groups in conifers. Mostly found near anthills. Fruits from August to September.

In cooking, forest champignon is used to prepare fried, boiled, salted, pickled dishes, and it is also dried.

Did you know? Today's most big mushroom On Earth, it is believed that the dark honey fungus was found in 2000. The area of its mycelium is 880 hectares national park in Oregon (USA). The record holder is included in the Guinness Book of Records as the largest living organism on Earth.

In conclusion, we note that autumn is traditionally considered the mushroom season, so the choice of mushrooms during this period is very large. The height of the mushroom season usually occurs in the first autumn month. At this time they are still leaving summer mushrooms and boletus, milk mushrooms, saffron milk caps, chanterelles and other species appear. From October, fruiting begins to decline, but porcini mushrooms, aspen mushrooms, russula, boletus, and moss mushrooms are still found. Mushroom preparations made in a given month are stored longer than those made in summer. In November there are oyster mushrooms, honey mushrooms, and rows of mushrooms. In a word, throughout the fall, lovers of “quiet hunting” can enjoy picking mushrooms.

Video: mushroom season, edible mushrooms

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With the onset of October, mushroom life in the forest does not end at all, the species set of mushrooms dear to our hearts simply changes. And some, just because of the cold, decide to grow. Even the first snowfalls cannot stop the layer of oyster mushrooms and honey mushrooms, rows and fly agarics, Polish mushrooms and autumn lines.

Until real frosts hit, the mushrooms will courageously and steadfastly fight against night frosts and freezing rain.

And if late mushrooms still stop growing, they can remain bright, juicy and edible for weeks, patiently waiting for a belated mushroom picker.

In Russia there are several areas with a relatively mild climate where mushrooms grow even in winter. And in anomalous warm winter You may get the feeling that our autumn lasts for 4-5 months and that white snow was invented by some jokers.

Tree mushrooms suffer much less from the November and December bad weather than terrestrial mushrooms. My good advice to mushroom pickers: after the first snowball, lift your head up more often - mushroom happiness shines on you from the branches and trunks. However, you shouldn’t forget about stumps, rhizomes and dead trees.

AUTUMN STITCH

Autumn stitch (Helvetia infula) is also called autumn grass, horned stitch, inviolable gyromytra and smarzhkom. This is a very unique, beautiful mushroom in its own way, which is difficult to confuse with any other autumn species.

It usually grows from the end of August to the end of October, although extremely rarely in a humid and cool summer the first families may appear as early as July.

Strog prefers to grow in coniferous and mixed forests, on soil and rotting wood, in damp places, on the edges, on fireplaces, in clearings, next to fallen trunks and on moss-covered logs; in small groups.

However, occasionally hundreds of lines can appear on a small area, although in this case they are unlikely to grow to large sizes.

The hat can reach 5 and even 10 cm in width and height. It is folded in shape, brown, becomes brownish-blackish with age, with a velvety surface. The shape of the cap is horn-saddle-shaped in the form of two, three or four fused horns; the edges of the cap are fused with the stem.

It is hollow inside, light brown, reddish-brown, chestnut-brown or brownish-pinkish.

The leg of the stitch reaches a length of 10 cm, and a width of 1.5 and even 4 cm. It is hollow, often laterally flattened, longitudinally grooved, often curved, the color can vary from whitish to pinkish-chestnut, light brown and brownish -grayish.

The pulp is fragile, cartilaginous, thin, whitish, wax-like, without any particular odor, very similar to the pulp of related species, for example the common string, which grows in early spring.

ON A NOTE

The autumn line is not very tasty.

In its raw form, it is poisonous, so you must strictly follow the cooking rules: before frying, it should be boiled for 15 minutes and the broth should be drained.

And one more piece of advice: you should not eat this line very often and in large quantities - health problems may arise.

LATE OYSTER MUSIC

In late autumn, you can find a lot of mushrooms in forests and gardens, but only a few species grow in commercial quantities. Among them are the famous tree mushrooms - winter honey fungus and late oyster mushroom (Panellus serotinus).

Late oyster mushroom is also called autumn or alder oyster mushroom, late panellus and willow oyster mushroom.

This productive species grows from the last ten days of September until the establishment of permanent snow cover and severe frosts, that is, until November, December or January (and thawed or frozen ones can sometimes be collected right up to mid-March) in deciduous and mixed forests, on living trees, stumps and deadwood of alder, willow, poplar, birch, oak, aspen and other deciduous trees, in groups (sometimes large), annually.

The cap of the oyster mushroom reaches a diameter of 8 and even 15 cm. It is lateral, lobe-shaped, tongue-shaped or ear-shaped, fleshy, solid, in youth with a curved edge, in maturity with a straight, thin, sometimes uneven edge.

It is finely pubescent, slightly mucous, and shiny in the rain.

The color of the cap takes on a wide variety of shades: more often it is gray-brown-olive, olive-yellow, blue-green-brown and grayish-brown, sometimes dirty greenish, gray or brown, with a lilac tint or yellowish-green light spots caused by frost. may acquire a dark yellow or reddish tint.

The plates are frequent, unequal in length, attached to the stem or descending, whitish, yellowish, cream, pale ocher, yellow-ocher and grayish-ocher; with age they become ocher, dirty grayish-brown or ocher-brown with an uneven edge.

The leg of the oyster mushroom grows up to 3 cm in length and up to 4 cm in thickness. It is cylindrical, short (sometimes almost absent), curved, lateral, finely scaly or pubescent, ocher, greenish-brown, yellowish-brownish or yellowish-brown, colored at the top darker.

The pulp is dense or loose, fleshy, watery in wet weather, whitish or yellowish, becoming hard and rubbery with age.

ON A NOTE

It is better to collect late oyster mushrooms at a young age, fry them, make soup and salt them after boiling for 25 minutes.

In maturity she becomes harsh.

Then you need to peel off the thick slippery skin and simmer longer.

After frost, oyster mushrooms lose some of their taste, but often remain quite edible.

This is a real winter mushroom.

It is very important not to eat sour mushrooms.

If frosts alternate with thaws over and over again, the oyster mushroom may die, but look quite decent when frozen.

An inedible mushroom is identified by a slimy cap, mold on the plates and a wine-like smell that appears when defrosted.

The first serious autumn frosts, as a rule, discourage mushroom pickers from going into the forest with a basket. The season is closed! However, if frost is followed by a thaw, as happened this October, residents Leningrad region There is every chance, even in late autumn, to please yourself with a “quiet hunt” and diversify the menu.

A week without night frosts made us, who temporarily moved to a village near Luga, seriously think about resuming our favorite summer activity - mushroom picking. And what turned out to be a warm day with the sun shining in a completely un-autumn way from the cloudless sky literally forced us to follow our old mushroom paths. It cannot be said that there is any particular expectation of success, but what if?

Already the first steps through the forest brought confidence that our hopes were not in vain: among the abundance of frost-beaten and rain-soaked bittersweet There were mushrooms whose age was clearly less than a week, i.e. They grew after the frost. These were russula, and young fly agarics- here it was not their suitability for food that was important, but the very fact of the likelihood of the appearance of fruiting bodies on the mycelium after night frosts.

On the sandy hillocks there were abundant greenfinches(otherwise they are called brilliant greens, and if we speak in the language of science, this mushroom is called). Strong, wonderfully colored, whole families of them were located on the slopes. If the soil or white moss rises like a tubercle - look for green stuff. This mushroom grows most often in pine forests, less often mixed with pine forests, mainly in large groups. The cap of the greenback is first convex, then flat, often with a wavy, raised edge, sometimes cracking; dense, smooth or slightly covered with scales, yellowish-greenish, olive-brown in the middle. The pulp is well developed, dense, white or yellowish, pleasant taste, without much odor. Those who have eaten them claim that the mushroom is very tasty. Green vegetables are pickled, salted, and preserved. They complain, however, that there is too much sand in these mushrooms. However, there is a way to get rid of this problem by soaking the greens for a couple of hours in salt water, and then rinsing them thoroughly under running water. Let’s say right away that we didn’t start collecting greens because we had never tried them and at the time of our walk through the forest we weren’t even sure of their edibility. This evening, after chatting with neighbors, we found out that these mushrooms can not only be used as food, but they are also useful: firstly, they contain anticoagulants that prevent blood clotting, and also have a slight antimicrobial effect.

The ability to fight microbes differs and fox, which we also managed to find in the forest. There were quite a lot of chanterelles. They preferred to hide in the moss and, due to their relative youth, had not yet reached large sizes. Finding a fox is always a joyful event, but in the slightly faded October forest its bright color was especially pleasant.

Closer to our most favorite places, in the summer, which delighted us with porcini mushrooms in abundance, we began to meet. They didn't look so great - most often they were limp from the previous rains with all the ensuing consequences. At the same time, they remained absolutely clean, since, apparently, there were no worms or mosquito larvae at this time of year.

However, I didn’t want to collect the soggy boletus. I wanted to find white ones, although it was already clear that they were unlikely to be in the same “good shape” as the summer or September ones.

White found. A total of 9 pieces. They looked pretty exhausted - apparently, emerging into the world after the frost was still difficult for them. The hat had a kind of shabby appearance, with incredible bumps and small pits, the biological meaning of which remained unclear. Somehow they weren’t particularly pleased with their cleanliness, because they were still somehow watery, and not at all as strong and vigorous as they should be.

In general, porcini mushrooms are something magical. We can only express our solidarity with the opinion of Igor Lebedinsky, who runs an entire website on the Internet dedicated to mushrooms, and literally said the following about white mushrooms: “You could write a novel about the porcini mushroom. Write, but not write: the porcini mushroom still won’t fit into the framework of the novel. Beautiful mushrooms a lot, but where else can you find a mushroom that makes you want to sit down and die peacefully, because nothing will be better? With white it's easy. You just need to find... The porcini mushroom is the antipode of the pale toadstool. The toadstool breathes aesthetics, the toadstool is impeccable in every detail... but for some reason it doesn’t please. (Although, of course, it’s clear why). White mushroom is a completely different matter. Not always correct, not very elegant, simple. Like Lenin".

Our autumn whites did not quite correspond to this generally very fair description. Dying near them would be unnecessary. But a certain autumn “decrepitness” did not affect their taste in any way, at least we did not notice. Summing up the results of the hike, we should say this: there are a lot of mushrooms in the forest both before frost and after the first frost, and as literature data show, they can be found even under the snow. Of course, these will not be white or even chanterelles, but representatives of the same Ryadovkov family, to which the green fox belongs. We are talking about honey mushrooms. Here is a wonderful story told by one of the inquisitive mushroom pickers:

“It happened on January 6, 1995, when we gathered to celebrate Christmas in the Kukhmar tract, not far from Pereslavl-Zalessky. We are teachers who have been working together in a computer camp for several summer shifts. The preparation of the festive dinner was accompanied, as usual, by memories of the summer months spent together.

Eh, there would be some mushroom soup here too...
“What are we talking about,” I answered. - Let's do it!
- No, from dried mushrooms- this is not the same anymore. If only it were fresh.
- So, we’ll make it from fresh ones. Everyone present looked at me carefully...
- Maxim, don’t joke, don’t poison your soul. There is waist-deep snow in the forest!

It all ended with a grandiose bet on a bottle of cognac: if today, January 6th, I can pick mushrooms and cook soup - the cognac is mine, but if not, I lost. In the evening to festive table soup was served fresh mushrooms. I won the bet. It’s just that my programmer friends didn’t know about winter mushrooms, which are found here and are not at all that rare. Just look for them not on the ground, under the snow, but in the trees.

One of our most common winter mushrooms is Winter honey fungus (Flammulina velutipes Sing.). He belongs to the extensive Ryadovkov family ( Tricholomataceae). Many other well-known species of mushrooms belong to this family - autumn (or true) honey fungus and meadow honey fungus; appearing in the fall in our deciduous forests is the violet row, and in the pine forests - the green row (greenfinch); pigs, talkers, money, garlic. The fruiting bodies of the winter honey mushroom appear late in the fall with a decrease in air temperature and an increase in humidity. The massive development of this fungus lasts after snow falls until the onset of stable frosts. Then, throughout December, January and February - right up to March - the fungus continues its development: frozen honey mushrooms thaw during the thaw period and continue to grow and form viable spores.

Only with the onset early spring the fruiting bodies begin to turn brown, shrink and die. At this time they are no longer edible. In terms of its taste and nutritional qualities, winter honey fungus belongs to the fourth category (we remind you that the highest food category is the first, which includes porcini mushrooms and saffron milk caps). However, it appears in significant quantities when there are no other edible mushrooms. You can do everything with it that you can do with other honey mushrooms - cook soup from it, salt it, dry it, pickle it. The winter honey fungus is reliably distinguished from the false honey fungus by the color of the plates on the bottom of its cap - they are yellowish-white (this can be seen in our photograph), while the false honey mushroom has greenish plates. However, you can safely collect winter mushrooms without fear of poisoning - there are simply no false, inedible or poisonous mushrooms similar to them at this time of year. (Information from the site