List of noble mushrooms. Edible mushrooms

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

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

Mushrooms are considered edible if they can be used as food without any risk to life or health, since they have significant gastronomic value, being distinguished by their subtle and unique taste, dishes made from them do not become boring and are always in demand and popular.

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

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

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

The list contains wild mushrooms with photos and their names:

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

Poddubovik

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

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

Chanterelles

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

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

The best time to collect is early in the morning, while the mushrooms are strong and fresh, they will last longer.

Characteristics of edible mushrooms and their description

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

To avoid such serious troubles, it would be a good idea to silent hunt» look again at the photos, names and descriptions of edibles forest mushrooms.

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

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

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

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

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

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

Prefers to grow in pine forests on sandy soils.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Expanded list of edible mushrooms with photos

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

Top 10 most delicious mushrooms from the magazine "site"

Wandering through the forest in search of delicious mushrooms - what could be more wonderful on a sunny autumn day? But which mushrooms are the most delicious, and therefore the most desirable, in a mushroom picker’s basket? It is difficult to answer this question unambiguously. Some people like fried boletus mushrooms, some like pickled mushrooms, some like salted mushrooms. The main thing is to collect the gifts of the forest carefully, avoiding poisonous specimens, cook them correctly and with love, and then these dishes will turn out incredibly tasty. And now about which mushrooms are best to choose for your culinary masterpieces.

Porcini mushrooms (other names: boletus, cow mushroom) are considered the most delicious and valuable forest inhabitants. After drying and heat treatment they do not turn brown or black, like many other mushrooms, retaining their beautiful white color, hence the name. Boletus mushrooms have a wonderful taste, bright aroma, and are valued for their high nutritional value and abundance. useful substances. Dishes made from them are especially popular in French, Italian and Russian cuisine. Properly cooked porcini mushrooms are a real delicacy. They are delicious boiled, stewed, fried and baked. Boletus mushrooms are frozen, dried, salted and pickled. Dried mushrooms make incredibly aromatic sauces, soups and casseroles.

Boletus mushrooms are excellent mushrooms. They are inferior to their close relatives, boletus mushrooms, only in that they darken with any treatment. True, this does not affect the taste. Of all the relatives (four species of these noble mushrooms are known), the most valuable and most delicious is the common boletus. It has all the advantages of wild mushrooms: it has an excellent taste and pleasant aroma, is suitable for drying, good for pickling, and ideal for frying. Gourmets do not like the hard legs of boletus mushrooms, but they adore the caps. Boletus mushrooms go best with buckwheat, lentils, pearl barley, potatoes and cabbage. Noble bouquets of aromas are obtained by combining them with other mushrooms - boletus, chanterelles and boletus.

Like boletus mushrooms, these mushrooms darken when cut, but taste qualities are equivalent to boletus mushrooms. Because of the bright color of their caps, they are often called red mushrooms, and the first name is due to the fact that they grow near aspen trees. The uniqueness of these mushrooms is that they cannot be confused with any others; they are not like anyone else. All types of boletus - white, yellow-brown and red - are edible and have a similar taste. These mushrooms are used in cooking, frying, and pickling. True, they deteriorate very quickly, so they require immediate processing after collection. But boletuses are very pliable, forgive culinary mistakes, can be combined with a variety of foods, you can make delicious snacks, salads and soups from them, they go well with potatoes, buckwheat, rice and cabbage.

Mushrooms that appear mainly on stumps (which owes their name) every year in the same places, grow in large colonies (having found one family, you can fill a basket to the top), and do not break during transportation - the desired prey of any mushroom picker. But honey mushrooms also have other advantages: these mushrooms are very healthy and incredibly tasty, especially when pickled. True, fried mushrooms also taste wonderful. In Rus', honey mushrooms have always been a desirable dish on the table. In old cookbooks you can find hundreds of recipes that contain these mushrooms. In addition to autumn honey mushrooms, there are other varieties - winter honey fungus, summer honey fungus and meadow honey fungus (clove mushroom); the latter has a very pleasant almond-like aroma.

Ryzhiki (pine and spruce) are one of the most valuable and tasty mushrooms that are found in Russian forests. Such a kind, affectionate and gentle name was given to them for their beautiful color and wonderful taste. The bright orange milky juice that appears when the pulp is cut has an aroma that is reminiscent of the smell of pine nuts mixed with the aroma of pine bark. Even after salting, the bright orange color remains. Collect these noble lamellar mushrooms– it’s a pleasure as they grow large families. Ryzhiki do not lose their quality when dried; they are good in marinade, after pickling and fermentation. From fresh mushrooms The result is an incredibly tasty roast. And salted saffron milk caps can compete with the most delicious appetizers; their nutritional value is equal to that of beef.

Once upon a time, these mushrooms were considered a rare and expensive delicacy, an exquisite delicacy intended for the elite. Today champignons are the most widespread and popular mushrooms in the world, one of the first to be cultivated. Champignons are valued for their unpretentiousness, numerous beneficial properties, excellent taste and aroma. They are used in a huge number of dishes, and gourmets enjoy eating champignons raw. The most delicious mushrooms– grilled and cooked in clay pots. Champignons make excellent sauces and gravies, delicious soups and soufflé. Baked goods also benefit from their presence - mushroom pies, pizza, pies. A wonderful dish is stuffed champignons, because the filling for the caps can be prepared from your favorite products.

Oyster mushrooms (as oyster mushrooms are called in the USA and Western Europe) can be found in any supermarket today. But in South-East Asia In Canada and the USA, these mushrooms are considered an exquisite delicacy. In Asian countries they make sauces, savory snacks and filling for dumplings, served with rice, added to noodles, cooked in oil and marinated. Oyster mushrooms are unpretentious, their composition is similar to meat, their taste is very pleasant, with notes of anise, almonds and rye bread. Oyster mushrooms love onions and go well with zucchini, eggplant, carrots, potatoes and cabbage. If you cook vegetables and mushrooms separately and then combine them, you will get a very appetizing dish. Oyster mushrooms are good as a filling for layer cakes and homemade pizza. You can also make delicious borscht from these mushrooms.

Among forest mushrooms, the common chanterelle is one of the most popular. It is valued for the fact that it is almost never wormy and does not break at all. At culinary processing These mushrooms, similar in color to the color of fox fur (hence the name), are recommended to be chopped as finely as possible to get the maximum benefit from ready meals; Chanterelles are less digestible than other mushrooms. They can be prepared in different ways: boiled, pickled, dried, but the most delicious are fried chanterelles; there are countless recipes for this simple dish. Chanterelle sauces are amazingly tasty; they can be served with any side dishes - rice, potatoes, pasta, buckwheat and other cereals.

Butterflies are among the most common mushrooms throughout the northern hemisphere. These forest inhabitants owe their name to the oily cap. The British have a very funny name for the oiler – Slippery Jack. Granular oiler, late oiler and deciduous oiler are all edible. Young and small mushrooms are most often pickled. This cold appetizer in many homes it is associated with a cozy family feast, with the New Year and Christmas holidays. Each housewife has her own recipe for this delicacy. With pickled or salted boletus, the results are very delicious salads. These mushrooms are rarely dried; after this treatment they become brittle. Butternuts are delicious when fried; they are often added to main dishes to add a mushroom flavor.

10. Milk mushrooms
In the large family of these mushrooms, the most common types are white, black and yellow milk mushrooms. A glorious prey for every mushroom picker is white milk mushrooms. When salted, they acquire an original bluish tint, and the taste of these mushrooms is simply finger-licking! There are many recipes in Russian cuisine using milk mushrooms. Since the times of Kievan Rus, this mushroom has been considered a valuable commercial product. Milk mushrooms are added to salads with sauerkraut, herring, peas, they prepare okroshka, soup, goulash, and roast. Any gourmet will be captivated by milk mushrooms baked with poultry. These mushrooms also make incomparable pickles. No less popular are milk mushrooms marinated with spices - bay leaf, cloves, allspice.

To understand which mushrooms are the most delicious, you need to cook them - in the oven, on the grill and in a frying pan, with vegetables, meat and fish, with spices, herbs and sour cream. Any mushrooms are a limitless field for culinary experiments. And special dishes are only those in which a piece of the soul of their creator lives. Happy cooking and delicious mushrooms!

and the term type of fungi in their taxonomy

✎ Place of types of mushrooms in their classification

Types of mushrooms- a subjective concept, since their unified, generally accepted classification has not yet been invented and, therefore, they are classified according to various parameters. All mushrooms known in nature are grouped into genera. Genus, as a fully defined category, is the basic structural unit of any system organic world and, in turn, is divided into species, which are considered the main structural unit of the biological systematics of living organisms and consist of subspecies, united first into genera and then into families. Therefore, all types of mushrooms can be divided (systematized) according to their characteristic features into:

✎ Principles of distribution of mushrooms by type

When defining the concept types of mushrooms or their classification according to the fact of the formation of fruiting bodies and the presence or absence of mycelium, all mushrooms can be divided into 3 main types:

✎ Main types of mushrooms

The first type of mushrooms include:

➠ hat mushrooms.

« cap mushrooms- the main type of mushrooms"

about cap mushrooms

cap mushrooms directly enclosed in
fruiting bodies and having a cap in configuration
and leg, easily visible naked eye
- these are the ones, everyone famous mushrooms...

These are the most famous mushrooms, enclosed in fruiting bodies that have a stem and a cap in their structure. This large division of mushrooms includes all edible, conditionally edible, inedible and poisonous mushrooms (except perhaps some marsupials, for example: truffles; and basidial, for example: puffballs).
Representatives of this group are:

boletus (or porcini mushrooms),
boletus,
boletus,
saffron milk caps,
milk mushrooms,
russula,
chanterelles,
honey mushrooms,
flakes,
Champignon,
umbrellas,
cobwebs,
fly agarics,
toadstools,

and many, many more.

The second type of mushrooms includes:

➠ moldy mushrooms.

"molds are a common type of fungi"

about molds

molds that form mycelium (mycelium)
without large and immediately noticeable formed
fruiting bodies (caps and legs) - this is less
famous and microscopic mushrooms...

These are no less well-known microscopic mushrooms that form mycelium (or mycelium) without large formed caps and legs that are clearly visible to the naked eye. And it’s very easy to see them if, for example, you put a piece of bread in a warm and humid place for several days. In this case, a white fluffy coating should appear on the bread, which after a while will noticeably darken and turn black-green.
And the most significant representatives of this division are all inedible saprophytic molds, such as:

mukor,
penicillium,

which is popularly called simply mold. They often settle on fruits and vegetables, animal and bird manure, on soil, as well as in damp and dark rooms in basements, cellars and cellars, causing irreparable damage to the harvest.

The third type of mushrooms includes:

➠ mushrooms- yeast.

"yeasts are an uncommon type of fungi"

about yeast mushrooms

yeast fungi consisting of only one
cells, without large and formed caps and
legs are little known, but nevertheless,
microscopic mushrooms used...

These are uncommon and little-known mushrooms, consisting of just one cell, which have been used by humans for a long time to make bread, kvass, beer, wine and others. healthy products. They reproduce well in a nutrient medium rich in sugar. Their cells are microscopic in size and shaped like balls. Yeast is a type of unicellular fungi that includes about 1,500 species.

✎ Conclusions and conclusions

As can be seen from all of the above, the first type - cap mushrooms, are well known to all mushroom pickers. They are collected and used in the household as culinary dishes or various preparations for the winter. The second type is mold fungi, which are not collected and have no nutritional value, but some of their species are found wide application in medicine. And the third type - yeast fungi (or yeast), associated with fermentation, have long been used by humans, but only in baking, winemaking and brewing.

We are glad to welcome you to the blog. The mushroom season is in full swing, so our topic today will be edible mushrooms, the photo and name of which you will find below. There are many types of mushrooms in our vast country, so even experienced mushroom pickers cannot always distinguish edible from inedible. But false and poisonous species can ruin your dish, and in some cases even cause death.

In the article you will learn what edible mushrooms are, what types they are divided into, where they grow and what they look like, which mushrooms appear first. I will tell you what benefits they bring to your body and what their nutritional value is.

All mushrooms are divided into three main sections: edible, conditionally edible, inedible (poisonous, hallucinogenic). These are all cap mushrooms; they make up only a small part of the vast kingdom.

They can be divided according to many criteria. The structure of the cap is of greatest importance to us, since sometimes it is different in twins.

Divided:

tubular (spongy) – the bottom of the cap consists of tiny tubes, reminiscent of a sponge;
lamellar - plates at the bottom of the cap, located radially;
marsupials (morels) – wrinkled caps.

You can also divide forest gifts by taste, by the method of spore formation, shape, color, and the nature of the surface of the cap and stem.

When and where do mushrooms grow?

In Russia and the CIS countries, mushroom areas are found almost throughout the entire territory, from the tundra to steppe zones. Mushrooms grow best in soil rich in humus, which warms up well. The gifts of the forest do not like severe waterlogging and excessive dryness. Best places for them in a clearing where there is shade, on the edges, forest roads, in plantings and copses.

If the summer turns out to be rainy mushroom places You should look for it at higher elevations, and if dry, near trees in the lowlands, where there is more moisture. Typically, specific species grow near certain trees. For example, camelina grows in pine and spruce trees; white - in birch, pine, oak; boletus - near aspen.

Mushrooms in different climatic zones appear in different time, one after another. Let's look at the middle strip:

The first spring forest harvest - stitches and morels (April, May).
In early June, boletus, boletus, aspen, and russula appear. Wave duration is about 2 weeks.
From mid-July, the second wave begins, which lasts 2-3 weeks. IN rainy years There is no break between the June and July waves. In July, the mushroom harvest begins to appear on a massive scale.
August is marked by massive growth of mushrooms, especially porcini mushrooms.
They grow from mid-August to early autumn huge families chanterelles, mushrooms, milk mushrooms in favorable weather.

Widely deciduous forests the main season lasts from June to October, and from November to March you can find winter mushroom. More common in the steppes field mushrooms: umbrellas, champignons, raincoat, meadow mushrooms. Season: June to November.

Composition of mushrooms, benefits

The mushroom composition contains up to 90% water, and the dry part is predominantly protein. That is why the gifts of the forest are often called “forest meat” or “forest bread”.

The nutritional value:

Mushroom protein contains almost all amino acids, and even essential ones. Mushrooms are an important part of the diet, however, due to the fungin content, it is better to exclude them from the menu for people suffering from kidney, liver and gastrointestinal diseases.
There are much fewer carbohydrates in “forest meat” than protein. Mushroom carbohydrates differ from plant carbohydrates and are better absorbed, much like milk or bread carbohydrates.
Fatty substances are absorbed like animal fats by 92-97%.
The composition contains tartaric, fumaric, citric, malic and other acids.
The composition contains a large amount of vitamins PP, B1, A. Some varieties contain B2, C, D.
Mushrooms are rich in iron, phosphorus, calcium, sodium, potassium.
The composition contains microelements - zinc, fluorine, manganese, iodine, copper.

Edible forest products have many benefits; since ancient times they have been used to treat diseases. Nowadays it is a healthy and tasty food, and vegetarians replace meat with it.

Mushrooms can boost immunity, cleanse blood vessels and lower cholesterol levels, fight depression and excess weight. They help maintain the beauty of hair, skin and nails. More details about contraindications and beneficial properties mushrooms on our website.

How to determine if a mushroom is edible or not

How to distinguish edible mushrooms from inedible ones? After all, almost everyone knows boletus mushrooms, but rare and unusual specimens are found in the forest. There are many ways.

For example, as a child I had an interesting encyclopedia with pictures and descriptions, plus I always went into the forest with experienced mushroom pickers. By the way, this is the most best idea, take with you into the forest a person who understands mushroom matters.

Some general tips:

Take a closer look, if you see worms in at least one mushroom from the mycelium, they are edible.
Tubular species are easier to distinguish from their twins.
Study the colors, white and greenish often indicate a poisonous counterpart.
Do not taste mushrooms, they are not always bitter, for example death cap, a little sweet. Such an experiment could result in poisoning.
A skirt is often found on false and poisonous lookalikes.

This is only a small part of the signs. Basically, each pair of doubles has its own differences. You should pay attention to the frequency of the plates at the bottom of the cap, attachment to the stem, color, pulp when cut, the presence of rings. Below you will find a photo and name of edible mushrooms with a short description.

What do edible mushrooms look like?

White mushroom (boletus)

The mushroom king has a light stalk, the sponge under the cap is cream and white. If you break the cap, it will not darken. He has several false and poisonous twins. For example, the broken leg of a satanic mushroom will turn blue, while that of a gall mushroom will turn pink, and the broken leg will be covered with a dark mesh.

Boletus (redhead)

In most cases, the boletus has a red cap, dense flesh and a leg. When broken, the cut is bluish or white, while the false redhead is red or pink.

Boletus (boletus)

The color of the cap varies from dark brown to light beige. It has an elongated leg with a gray mesh, and does not change color when cut. False mushroom has a dirty white or pink sponge, and his hat is gray or pinkish.

A rather massive mushroom with a velvet pillow-shaped cap and lemon-yellow flesh. The stem is red at the base and turns blue when cut. It is confused with the satanic mushroom, but it is lighter in color.

The real chanterelle is pale pink to orange in color, its edges are wavy, corrugated, and there are plates under the cap. In the false version, the color ranges from orange to red. The edges are perfectly smooth, and when broken, white juice is released.

Maslyanik – yellow mushroom, having a slippery spongy cap that is connected to the stem by a film. False butterflies have a dark cap, sometimes with a purple tint, with plates underneath it. The skin of the latter does not stretch when removed, and the flesh turns red.

The flywheel is spongy, the sponge is bright yellow. In “youth,” its cap is convex and velvety, but over time, it straightens and cracks. Its color ranges from dark green to burgundy. The leg does not have any special inclusions, and when broken, the color does not change. It is often confused with pepper, gall and chestnut mushrooms. The main difference between the moss fly is that it grows on moss.

The original has a beige or cream color, dark brown plates and a skirt. Champignon grows in well-lit places. The popular mushroom can be confused with toadstool or smelly fly agaric, and they are deadly poisonous. The toadstool has light plates, but there is no skirt under the cap.

There are light cream and brown shades, they have skirts on the leg, and scales on the cap; they are plate-like and grow on stumps. False honey mushrooms brighter, they do not have a film ring.

Young russulas have a spherical cap, while mature ones are flat, dry to the touch, matte or shiny. The color changes from green to red. The plates are fragile, different in size, frequent, yellow or white. The pulp is fragile white, changes color when cut. If the russula is bright red or purple, most likely you have a doppelganger.

Raincoat (hare potato, powder coat)

A real raincoat is shaped like a ball, often on a small stem. Its color is white or beige. The pulp is dense, white. The flesh of the false raincoat has a purple tint and the skin is dark.

They often grow near pines and larches. Over time, the hat begins to resemble a funnel, its color is orange, red or bluish-green. It's smooth and sticky. The cut becomes green over time.

It has a flat pink cap with a depression in the center and a discreet circle pattern, its edges are curved inward. The pulp is white, dense, the juice is also white. The color does not change when cut. Lookalikes often have scales and a greenish color, different from the white flesh.

Cobweb (swampweed)

It has a beautiful appearance, bright yellow color. The shape of the cap is regular, round, it hides the plates. An adult web spider resembles a toadstool. False doubles have an unpleasant odor irregular shapes and covered with scales.

The umbrella got its name due to its long leg and characteristic shape of the cap, at first it is spherical in shape, then it resembles an umbrella. The color is white, with a hint of beige, in the center more dark spot, and the surface is cracked. The plates darken with age. There are many lookalikes that differ in color, may have a pungent odor and loose flesh.

Talkers

The talker's cap initially has a hemispherical shape, then a depressed shape, resembling a funnel. It is dry and smooth, white, light brown, ocher in color, the center is darker. The plates are white, but darken with age. The pulp is white, dense, although it loosens with age. False talkers have a white color.

Rows

Lamellar mushrooms deserve their name because they grow in rows or circles (witch's circles). The young row's hat resembles a ball and then straightens out. It has white, brown, red, yellow colors. The edges can be curved, smooth, or curved. The skin can be dry, velvety or smooth, slimy. The leg is velvety and often has a pink-brown color. The poisonous double has a dirty grey colour, be careful!

lines

More often the lines are found in pine forest, due to possible frosts, black spots appear on its cap. The cap itself is fused with the stem and has a sinuous shape. It has a brown, brown, reddish or yellow color. The older the line, the lighter the hat. The leg is also not straight, but the flesh is white and breaks easily.

Morel

The surface of the morel cap seems to be covered in cells; it has an ovoid shape. Its color comes in grayish, yellow and brown shades. The morel flesh is white, soft, and the leg has a cylindrical shape, slightly thickened towards the bottom. The false morel grows from an egg, produces an unpleasant odor and is covered in mucus.

Oyster mushrooms

Oyster mushrooms grow on trees, one below the other, which is why they got their name. The cap of oyster mushrooms is smooth, sometimes wavy, and the color is gray with a purple tint. The plates are frequent, dense, and gray in color. The edges are concave, the legs are short and dense. False oyster mushrooms are brighter and have other colors.

Now you know how to test a mushroom and find out whether it is edible or not. You can go into the forest without fear. Choose only proper mushrooms and remember that even an edible mushroom can cause harm if it is old or beginning to decay.

Video - edible mushrooms with description

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What is the most important thing for a mushroom picker who goes into the forest on a “silent hunt”? No, not a basket at all (although you will also need that), but knowledge, especially regarding which mushrooms are poisonous and which ones can be safely put in the basket. Without them, an outing for a forest delicacy can smoothly turn into an urgent trip to the hospital. In some cases it will turn into the last walk of your life. To avoid disastrous consequences, we bring to your attention brief information about dangerous mushrooms that should never be cut off. Take a closer look at the photos and remember forever what they look like. So let's begin.

Among poisonous mushrooms, the first place in toxicity and frequency of fatal poisoning is occupied by toadstool. Its venom is stable before heat treatment, and also has delayed symptoms. After tasting mushrooms, you can feel like a completely healthy person for the first day, but this effect is deceptive. While precious time is running out to save a life, toxins are already doing their dirty work, destroying the liver and kidneys. From the second day, symptoms of poisoning manifest themselves as headache and muscle pain, vomiting, but time is lost. In most cases, death occurs.

Even just for a moment touching the edible mushrooms in the basket, the poison of the toadstool is instantly absorbed into their caps and legs and turns the harmless gifts of nature into a deadly weapon.

The toadstool grows in deciduous forests and appearance(when young) slightly resembles champignons or greenfinches, depending on the color of the cap. The cap can be flat with a slight convexity or egg-shaped, with smooth edges and ingrown fibers. The color varies from white to greenish-olive, the plates under the cap are also white. The elongated leg at the base expands and is “chained” in the remains of a film-bag, which hid a young mushroom underneath, and has a white ring on top.

In a toadstool, when broken, the white flesh does not darken and retains its color.

Such different fly agarics

About dangerous properties Even children know fly agaric. In all fairy tales it is described as a deadly ingredient in the preparation of a poisonous potion. It’s so simple: the red-headed mushroom with white spots, as everyone saw it in illustrations in books, is not at all a single specimen. Besides it, there are other varieties of fly agaric that differ from each other. Some of them are very edible. For example, Caesar mushroom, ovoid and blushing fly agaric. Of course, most species are still inedible. And some are life-threatening and it is strictly prohibited to include them in the diet.

The name “fly agaric” is made up of two words: “flies” and “pestilence”, that is, death. And without explanation, it is clear that the mushroom kills flies, namely its juice, which is released from the cap after sprinkling it with sugar.

Deadly poisonous fly agaric species that pose the greatest danger to humans include:

Small but deadly ragged mushroom

The poisonous mushroom got its name from its peculiar structure: often its cap, the surface of which is covered with silky fibers, is also decorated with longitudinal cracks, and the edges are torn. In the literature, the mushroom is better known as fiber and has a modest size. The height of the leg is slightly more than 1 cm, and the diameter of the hat with a protruding tubercle in the center is a maximum of 8 cm, but this does not prevent it from remaining one of the most dangerous.

The concentration of muscarine in the pulp of the fiber exceeds the red fly agaric, and the effect is noticeable within half an hour, and within 24 hours all symptoms of poisoning with this toxin disappear.

Beautiful, but “crappy mushroom”

This is exactly the case when the title matches the content. It’s not without reason that the false valu mushroom or horseradish mushroom is popularly dubbed such an indecent word - not only is it poisonous, but also the flesh is bitter, and the smell it emits is simply disgusting and not at all mushroom-like. But thanks to its “aroma”, it will no longer be possible to gain the trust of a mushroom picker under the guise of russula, which valui is very similar to.

The scientific name of the mushroom is “hebeloma adhesive.”

False tree grows everywhere, but most often it can be seen at the end of summer on the light edges of coniferous and deciduous forests, under an oak, birch or aspen. The cap of a young mushroom is creamy-white, convex, with the edges turned down. With age, its center bends inward and darkens to a yellow-brown color, while the edges remain light. The skin on the cap is nice and smooth, but sticky. The bottom of the cap consists of adherent plates that are gray-white in young valuei and dirty yellow in old specimens. The dense, bitter pulp also has a corresponding color. The leg of the false valuu is quite high, about 9 cm. It is wide at the base, tapers further upward, and is covered with a white coating similar to flour.

A characteristic feature of the “horseradish mushroom” is the presence of black inclusions on the plates.

The poisonous twin of summer honey mushrooms: sulfur-yellow honey fungus

Everyone knows that they grow on stumps in friendly flocks, but among them there is a “relative” that looks practically no different from tasty mushrooms, but causes severe poisoning. This is false sulfur-yellow honey fungus. Poisonous lookalikes live in clusters on the remains of tree species almost everywhere, both in forests and in clearings between fields.

The mushrooms have small caps (maximum 7 cm in diameter) of gray-yellow color, with a darker, reddish center. The pulp is light, bitter and smells bad. The plates under the cap are tightly attached to the stem; in the old mushroom they are dark. The light leg is long, up to 10 cm, and smooth, consisting of fibers.

You can distinguish between “good” and “bad honey fungus” by the following characteristics:

The edible mushroom has scales on its cap and stem, while the false mushroom does not;
The “good” mushroom is dressed in a skirt on a leg, the “bad” one does not have one.

Satanic mushroom disguised as boletus

The massive leg and dense pulp of the satanic mushroom make it look like, but eating such a beauty is fraught with severe poisoning. Satanic bolete, as this species is also called, tastes quite good: there is no smell, no bitterness characteristic of poisonous mushrooms.

Some scientists even classify bolet as a conditionally edible mushroom if it is subjected to prolonged soaking and prolonged heat treatment. But no one can say exactly how many toxins boiled mushrooms of this type contain, so it’s better not to risk your health.

Externally, the satanic mushroom is quite beautiful: the dirty white cap is fleshy, with a spongy yellow bottom that turns red over time. The shape of the leg is similar to the real one edible boletus, just as massive, in the shape of a barrel. Under the cap, the stem becomes thinner and turns yellow, the rest is orange-red. The pulp is very dense, white, only pinkish at the very base of the stem. Young mushrooms have a pleasant smell, but older specimens give off a disgusting smell of spoiled vegetables.

You can distinguish Satanic boletus from edible mushrooms by cutting the flesh: when in contact with air, it first acquires a red tint and then turns blue.

The debate about the edibility of pig mushrooms was stopped in the early 90s, when all types of these mushrooms were officially recognized as dangerous to human life and health. Some mushroom pickers continue to collect them for food to this day, but this should not be done under any circumstances, since pig toxins can accumulate in the body and symptoms of poisoning do not appear immediately.

Externally, poisonous mushrooms are similar to milk mushrooms: they are small, with squat legs and a fleshy round cap of a dirty yellow or gray-brown color. The center of the hat is deeply concave, the edges are wavy. The fruit body is yellowish in cross section, but quickly darkens from the air. Pigs grow in groups in forests and plantings; they especially love wind-fallen trees, located among their rhizomes.

There are more than 30 varieties of pig's ear, as the mushroom is also called. All of them contain lectins and can cause poisoning, but the thinnest pig is considered the most dangerous. Young man's hat poisonous mushroom smooth, dirty olive, becomes rusty over time. The short leg has the shape of a cylinder. When the mushroom body is broken, a distinct smell of rotting wood is heard.

The following pigs are no less dangerous:

Poisonous umbrellas

Slender mushrooms on tall, thin stalks with flat, wide-open caps resembling an umbrella grow in abundance along roads and roadsides. They are called umbrellas. The cap actually opens up and becomes wider as the mushroom grows. Most varieties of umbrella mushrooms are edible and very tasty, but there are also poisonous specimens among them.

The most dangerous and common poisonous mushrooms are the following umbrellas:

Poisonous rows

Row mushrooms have many varieties. Among them there are both edible and very tasty mushrooms, as well as frankly tasteless and inedible types. There are also very dangerous poisonous rows. Some of them resemble their “harmless” relatives, which easily misleads inexperienced mushroom pickers. Before you go into the forest, you should look for a person to be your partner. He must know all the intricacies of the mushroom business and be able to distinguish “bad” rows from “good” ones.

The second name for the rows is govorushki.

Among the poisonous talkers, the following rows are considered one of the most dangerous, capable of causing death:

Gall mushroom: inedible or poisonous?

Most scientists classify the gall mushroom as inedible, since even forest insects do not dare to taste its bitter pulp. However, another group of researchers is convinced that this mushroom is poisonous. If the dense pulp is eaten, death does not occur. But the contents contained in it large quantities toxins cause enormous damage to internal organs, in particular the liver.

People call the mushroom bitter for its unique taste.

The size of the poisonous mushroom is not small: the diameter of the brown-orange cap reaches 10 cm, and the creamy-red leg is very thick, with a darker mesh-like pattern in the upper part.

The gall mushroom is similar to the white one, but, unlike the latter, it always turns pink when broken.

Fragile impatiens galerina swamp

In marshy areas of the forest, in thickets of moss, you can find small mushrooms on a long thin stalk - marsh galerina. The brittle light yellow leg with a white ring at the top can be easily knocked down even with a thin twig. Moreover, the mushroom is poisonous and should not be eaten anyway. The dark yellow cap of the galerina is also fragile and watery. At a young age it looks like a bell, but then straightens, leaving only a sharp bulge in the center.

This is far from full list There are also a lot of poisonous mushrooms false species, which can easily be confused with edible ones. If you are not sure which mushroom is under your feet, please pass by. It’s better to take an extra lap in the forest or return home with an empty wallet than to suffer from severe poisoning. Be careful, take care of your health and the health of those close to you!