What mushrooms are in August. What mushrooms to pick in August. Minimum required information
Depending on the soil and climatic characteristics of the region, as well as the characteristics of the forest zone, the number of mushroom varieties can vary significantly throughout the mushroom season. Since August, connoisseurs silent hunting the hottest days are coming all over Russia.
What mushrooms grow in early August
The indicators of the development of mushroom lands during this period reach peak values of 95-96% in the territory of especially densely populated regions of our country.
| species name | Latin name | Category | Spreading |
| Oyster mushroom | Pleurotus | Second and third | Substrate based on non-living plant residues, stem part of dried trees |
| boletus | Leccinum | Second | Depending on the variety, it can grow in both deciduous and mixed forests, forming mycorrhiza with birches |
| summer honey agaric | Kuehneromyces mutabilis | Fourth | On stumps or trunks of fallen trees, most often on decaying birch wood |
| Chanterelle real | Cantharellus cibarius | Third | Grows on soil in light coniferous and deciduous forests |
| White mushroom | Boletus | First | It forms mycorrhiza with many tree species, but is most often found in birch and oak forests, as well as in pine forests and spruce forests. |
| Champignon ordinary | Agaricus | Third | Saprotroph, growing mainly on well-manured soil and forest soil rich in organic matter |
| Value | Russula foetens | Fourth | Mixed and humid forests with an abundance of birch and stunted shrubs |
| Loading | Russula delic | Third | The main distribution area is represented by deciduous and mixed forests. middle lane our country |
| Russula | Russula | Third | |
| Ginger | Lactarius | First | In glades, as well as in spruce or pine forest areas |
Edible mushrooms in the second half of August
The second half of August is quite deservedly considered the most mushroom. It is during this period that the most a large number of varieties edible mushrooms, which, in terms of their taste and nutritional characteristics, are highly valued by both mushroom pickers and nutritionists.
What mushrooms can be picked in August (video)
| species name | Latin name | Category | Spreading |
| meadow honey agaric | marasmius oreades | Fourth | |
| Oil can granular | Suillus granulatus | Second | Well-lit spruce forests with sufficient soil moisture |
| boletus | Leccinum versipelle | Second | The main distribution area is represented by deciduous, coniferous and mixed forests of the middle zone of our country. |
| Plyutey deer | Pluteus cervinus | Fourth | It grows mainly on stumps and woody remains of conifers, mainly spruce. |
| Raincoat prickly | Lycoperdon perlatum | Fourth | Forest zones of different nature and meadows, deadwood |
| field champignon | Agaricus arvensis | Third | Mostly in deciduous forests with humus-rich soils |
| Funnel talker | Clitocybe gibba | Fourth | Distributed almost everywhere in our country |
| real breast | Lactarius resimus | Third | Under rotten fallen leaves in shady and damp woodlands |
| poddubovik | Boletus luridus | Second | Grows on hillocks and slopes increased level humidity, in mixed and deciduous forests |
| Russula | Russula | Third | The main distribution area is represented by deciduous, coniferous and mixed forests of the middle zone of our country. |
Poisonous and inedible August mushrooms
The beginning of August and the last decade of this summer month is marked by a decrease in temperature indicators over most of our country, which is very favorable for both edible mushrooms and poisonous and inedible varieties. About ten species of dangerous mushrooms are the most widespread in the forests of Russia. The mass peak of fruiting is deadly poisonous and falls just on last month summer.
| species name | Latin name | Spreading | Similar edible species |
| fiber patouillard | Inocybe erubescens | Deciduous, coniferous, mixed forests, park and garden areas. Prefers calcareous and clay soils. Most often forms mycorrhiza with beeches and lindens. | Champignons and entoloms |
| False foam gray-yellow | Hypholoma fasciculare | Open grassy spaces - fields and gardens, roadsides, forest clearings | False honey agaric and summer honey agaric |
| Row gray-yellow | Tricholoma sulphureum | Deciduous and mixed forests, lime-rich soils | Other types of rowing and russula |
| False foam brick red | Hypholoma sublateritium | Decaying wood and stumps deciduous trees in mixed or deciduous forests | False honey agaric and other types of mushrooms |
| Galerina fringed | Galerina marginata | As a rule, grows on trees or near coniferous and deciduous trees. | Edible species of mushrooms |
| satanic mushroom | Boletus satanas | Forms mycorrhiza with most deciduous plants. Prefers forest areas with calcareous soils | Olive-brown oak and spotted oak |
| Waxy talker | Clitocybe phyllophila | On forest decaying fallen leaves and needles, it grows in large groups with the formation of large "witch" circles | Other types of talker |
| Death cap | Amanita phalloides | Prefers fertile forest soils, most common in light deciduous and mixed forests | Champignon, green russula and greenish russula, floats, greenfinch |
| Common false raincoat | Scleroderma citrine | Soil or rotten wood in light deciduous or coniferous forest areas, on soils of young plantings, in meadows, forest edges and clearings | Edible varieties raincoat |
| Fly agaric panther | Amanita pantherina | Prefers forest areas with alkaline soils and forms mycorrhiza with almost any tree | Fly agaric gray-pink |
It should be remembered that poisonous mushrooms are especially dangerous for children, and the number of deaths after eating such fruiting bodies reaches 90% or more.
Collecting chanterelles in August (video)
Mushroom places in Russia
In the most "mushroom" countries, picking mushrooms is quite strictly regulated by law, so they are closely monitoring compliance with the collection rules. In many countries of the world there are special clubs of mushroom pickers, as well as various maps of mushroom trips have been developed, thematic festivals are held, having visited which you can try the most exotic species.
Of course, mushroom tourism in our country has not yet received the widest possible distribution, however, the popularity of "silent" hunting is obvious. Among the most popular among domestic mushroom pickers and fruitful mushroom places are the following areas and regions of our country:
- Tver region, at the recreation center "Medveditsa";
- Tomsk region, as well as the territory of Altai and the Krasnoyarsk Territory, where procurement companies specializing in the processing of mushroom products are located;
- Vladimir and Yaroslavl regions;
- a significant part of the Moscow region;
- Mikheevo village, Komsomolsky district Kaluga region;
- central and western regions of Karelia;
- Kondopozhsky district - the village of Girvas, the village of Krasnaya Rechka, Tulgube and Luchevoi;
- Loukhsky district, near Lake Engozero;
- Gatchinsky, Vyborgsky, Priozerny and Volkhovsky districts of the Leningrad region;
- Kirovsky district near the village of Sinyavino and the village of Gory, Leningradsky district.
The undisputed leader in the number of mushroom places is deservedly Karelia. It is difficult to evaluate mushroom places in terms of productivity, since every year the yield pattern changes depending on external factors, including weather conditions.
Honey mushrooms in August (video)
The most mushroom month in most regions of our country is August. From the first days, the peak of fruiting of mushrooms, boletus, boletus and boletus comes. A significant amount of less valuable mushrooms also appears, which include volushki, rows and podgruzdki. Remember: you need to follow the rules and put only well-known, not overgrown and not wormy fruiting bodies in the basket.
August is a great month for all mushroom lovers. From about the second half of the month, the real mushroom season will begin. The third "mushroom layer", which is called the November layer, will just begin. Already by the name you can understand that it will last right up to the end of autumn. And during this time, each mushroom picker will collect more than a dozen kilograms of his favorite food. Therefore, we decided to tell you which mushrooms appear in August.
What mushrooms grow in August: a list of the most popular
As we have said, August is a paradise for mushroom pickers. There will be just an incredible number of the most different mushrooms, which can be collected right up to the end of autumn. And this time is definitely enough to stock up for both winter and spring. In August, about 120 different mushrooms can be found in the forest, but we will tell you more about the most frequent and favorite mushroom pickers.
White mushroom
This is the most favorite crop for pickers. Not only are they very tasty, but you can find a lot of white mushrooms in the forest. By the way, it is worth noting that he is "friends" with the fly agaric. So if you notice that there are a lot of them in the forest, it means that white mushroom can be found without problems. What to do with him? Here the question is only in fantasy, because you can do anything with porcini mushrooms: fry, and pickles, and just dry and marinate.
Honey mushrooms
Very popular mushrooms, because there are a lot of them. Moreover, they always grow not one at a time, but at once. big companies. These mushrooms are very tasty, so they are sometimes simply fried or pickled. But, it is worth noting that there are still false mushrooms. They are painted gray-yellow or brick-red, do not have rings and scales on the stem, and smell unpleasant. Those are best avoided.
mushrooms
This mushroom is considered one of the most delicious. Therefore, almost everyone tries to find it. As for cooking camelina, the only thing you can do is that you can do almost anything with it. But, they are especially delicious after frying.
July is not the best lucky month for picking mushrooms, except for those years in which it is cool and rainy summer. For mushrooms, a comfortable temperature is not exceeding 20 degrees, and for noble species - 15. And the second month of summer is usually hot and dry. But mushrooms still grow in July. This month is considered the beginning of the mushroom season, which peaks in August and September.
Minimum required information
To find out which mushrooms grow when, just look at the mushroom picker's calendar. Fans of quiet hunting know that they grow mainly on the edges, along glades and on sites under young plantings. They do not grow in very wet and very dry places. They do not happen in densely growing thickets of juniper, lingonberry or blueberry. It is rare to see mushrooms under poplar or in alder. And they do not grow in impenetrable thickets. If the summer is rainy, then puffballs and champignons (forest and meadow) appear in mushroom places, and then other species characteristic of this time of year. If the summer was dry, then they can be found on the periphery of the swamps, in humid places.
july mushrooms
Mushrooms in July can already be harvested in the winter, for example, milk mushrooms and podgruzdki, valui and others. In addition to the species already listed, oyster mushroom and meadow mushroom, boletus, granular butterdish and summer mushroom grow this month. In the second month of summer, you can already find white fungus. But the season starts in August. What other mushrooms are found in July? The umbrella is white and motley, the flywheel is green and all kinds of russula, the boletus and the funnel talker, the real chanterelle, the boletus and deer whips. Edible mushrooms in July are all of the above species.
The most popular
What is champignon, everyone knows. In the retail network, these are the most popular mushrooms. In the wild, pecheritsa, or common champignon, grows on soils rich in humus, in parks, gardens, near human habitation. These mushrooms often form "witch circles" of fairly large sizes. These circles in frequently visited places are formed mainly by poisonous species, but in remote corners they can be created by champignons and talkers, milkers and morels.
Boletus fungus of the boletaceae family
Flywheels with hats look like porcini mushrooms. The season starts in July. Edible is a motley flywheel, or fissured. When this mushroom is young, it is practically indistinguishable from boletus. In some classifications, it is classified as a mushroom genus. It is considered not very valuable, as it has a slimy texture. Young mushrooms can be consumed both fresh and salted. You can dry them as well as freeze them. These mushrooms belong to category IV. According to taste and nutritional qualities, all edible species are divided into 4 categories.
First category
White mushroom belongs to the first category, it is "forest meat", the most delicious and nutritious type. It is suitable for any method of preparation.
And what mushrooms can only be salted in July? Of course, grubs. These mushrooms grow in sandy soils. There are many of them in oak, birch and mixed (pine-birch) forests. The most famous is yellow mushroom growing from July to October. According to its qualities, it belongs to the first category, but it can only be eaten in a salty form. And before salting it must be soaked for at least three days.
Suitable for pickling
What mushrooms in the month of July are still most often salted, like milk mushrooms? Oddly enough, boletus is best salted or dried.
This mushroom, called boletus, grows in all deciduous forests. He loves light and therefore gravitates towards hillocks and edges. But the volnushka most often grows in a birch forest, although it is also found in other places. Volnushka provides, like a breast, obligatory soaking, otherwise it is bitter. Therefore, many mushroom pickers do not collect it. But if you properly tinker with this "wild meat", then it can pleasantly surprise even gourmets.
Ryzhik, boletus and chanterelles
Every real mushroom picker knows exactly what mushrooms grow in July. Among them there are mushrooms, and it is them that many lovers call "kings of mushrooms", taking the palm from whites, because some types of mushrooms are considered delicacies. This type of wonderful taste, and it is very useful. Bright red color, it does not lose color even when salted and preserved. It grows in pine forests. After the cut, the flesh of the camelina turns blue. She also turns blue at the boletus. Yes, and his hat is orange-red. But these mushrooms growing in July look completely different. The boletus has a thick leg. It is associated with aspen with mycelium. These mushrooms are best when fried. You can boil and marinate them. Salt is not worth it, it is better, if there are a lot of redheads, to dry them.
Chanterelles, mushrooms that never worm, grow almost throughout Russia, and from early summer to late autumn. The mushrooms are dense, the legs are almost fused with the cap, which has a funnel shape. Chanterelles grow in families.
Oyster mushroom and butterdish - July mushrooms
To the question of what mushrooms grow in July, one more answer can be given: oyster mushroom. This is a very common look.
Oyster mushrooms grow in families on many deciduous trees; they are less common on conifers. Their body is dense, the edges are thin. Young mushrooms are delicious. They are eaten by removing the hard stalk. The fungus is cultivated on an industrial scale in many countries of the world. Cultivation is greatly facilitated by the fact that oyster mushrooms grow on any substrate, which includes cellulose and lignin.
Of interest is a granular oiler. This tubular fungus is very common, it is found in almost the entire territory of the Russian Federation, in Europe and even in Israel. Its characteristic features are the presence of a slippery hat and the absence of a ring. The slimy film is easily removed during cleaning. Fresh boletus is mostly fried or stewed in sour cream. You can freeze them.
Conditionally edible mushrooms and delicacies
What mushrooms are harvested in July yet? And what kind of deer whip? Often it is called deer mushroom. It is a saprophyte, that is, it grows on the decaying wood of all deciduous trees, much less often on coniferous wood, on rotten stumps and branches. It is very common in northern temperate zone. Unsympathetic mushroom of the fourth category. In some classifications it is considered inedible.
Mushrooms-umbrellas deserve separate words. They belong to the mushroom family. They have a very high taste, they are even eaten raw. Many mushroom pickers consider umbrellas to be the best mushrooms. Hats, previously cleaned of hard scales, are fried whole, resulting in a very refined and beautiful dish. Feet are usually dry. Then you can grind them and add them to the seasoning or boil them, and then throw them away, getting a mushroom broth. These mushrooms and sauerkraut are delicious.
Widespread valui
Still not satisfied with the answer to the question, what mushrooms are harvested in July? Then let's talk about what a valui is. This conditionally edible mushroom, is used only in salt, much less often - in pickled form. It is pre-soaked for a long time to remove burning bitterness and is completely cleared of the skin, which is very slimy on the cap. Most often, valui is found where birch grows. This mushroom bears fruit profusely. Its prevalence is evidenced by its numerous local names: goby and plakun, svinur, pig and kulbik, fist, podtopolnik and cowshed. Young mushrooms really resemble a cam, they are so round and dense. The species belongs to the russula family.
The most numerous July mushrooms
The russula themselves, numbering 275 species, are mostly edible, some are bitter, but after soaking, the bitterness disappears. They are good in a marinade.
The funnel talker belongs to the row family. This is a fake mushroom, conditionally edible, has up to 250 varieties. It has a delicate aroma, but requires firm knowledge of which variety is poisonous. And even an edible talker is categorically not combined with alcohol.
What is a prickly raincoat? It belongs to the champignon family, is distributed everywhere, except for Antarctica. Only young mushrooms are edible.
Appearance order
From the foregoing, we can conclude that there are mushrooms in the forest in July and they are diverse. The first to appear at the very beginning of the month are mushrooms. Then, at the end of the first third of July, the season of the most desirable mushrooms begins - ceps. The most productive and common russula appear simultaneously with white ones. Russula grows everywhere from July to the latest frosts. Black breasts and black breasts begin to meet from the second half of the month. At the same time, chanterelles and pigs appear on the edges, clearings and hillocks.
AdvertisingThe Moscow region is famous for its mushroom places. August and September are the months when stocks of mushrooms are harvested for the winter period. During this mushroom season in the Moscow region in the forest, you can collect whole baskets of mushrooms, mushrooms, aspen mushrooms, boletus, mossiness mushrooms. In the second half of August, milk mushrooms, mushrooms, and a white wave appear in the forests of the Moscow region.
The most valuable are summer mushrooms. If the summer was rainy, then even in warm weather The variety of mushrooms is so wide that it is simply impossible to list them. All types of mushrooms that can be found in the summer in the forest grow until autumn.
The end of August is the richest mushroom season. Mushrooms can be harvested throughout August and early September.
Honey mushrooms autumn
Autumn mushroom (real) - a popular and extremely productive mushroom grows in large groups from the end of August to the end of autumn on stumps, roots, dead and living trunks of deciduous, birch, less often coniferous trees, sometimes in nettle thickets.
Volnushki
Grows in deciduous and mixed forests under birches. Widespread mushroom and very productive. The main layer of waves and fiddlers appears at the end of July, at the same time with the flowering of heather, the second layer - from the end of August.
Russula
Russula grows in virtually all forests, in glades, edges, but prefers roadsides and exceptional young birch forests without undergrowth. The first russula are harvested in June, but in August these mushrooms have the most fruitful time. More appetizing are russula with green and yellow caps.
mushrooms
Ryzhiki is a real gift for a mushroom picker who is going to the forest in August.
Many mushroom pickers put pine or upland mushrooms in the first place. It can be found in young pines that grow along the grassy edges of older ones. pine forests. Ryzhik is a mushroom of the first category, one of the most delicious mushrooms. It is used salted, canned and pickled, while pickling retains its own bright orange color.
Oilers
Oilseeds are harvested in coniferous forests. It got its own name because of the oily, slippery to the touch hat. oil relatively early mushrooms, and they can be collected in cleared pine forests from the first days of June. This period lasts no more than two months. Then butterflies disappear and reappear somewhere in the second half of July, and massively increase from mid-August and the first half of September.
- The first sign of a clean area in which to pick mushrooms is the abundance of fly agarics.
- If only russula grow on the edge, it is better to go around it - most likely, the earth is polluted.
- 90% of mushrooms grow along the edges, clearings and young plantings, so it makes no sense to climb into the thickets, risking not finding your way home.
- Grow from 1 day to 3 days. Suitable conditions: 10-20 degrees Celsius, for lamellar and noble - from 5 to 15 degrees above zero. Humidity - 80-90%, showers and heavy dew are desirable.
- Only young mushrooms are suitable for food, in which the caps are not fully opened or partially opened. Overripe mushrooms with a hat open like an umbrella do not have any nutritional value. It is better to hang such a mushroom on a twig - let the spores spread around the area. But if the hat is curved like a dome, it means that the fungus has already released spores.
The closer autumn is, the more mushrooms appear in the forest: already in August, mushroom pickers return from the “quiet hunt” with full baskets of mushrooms, boletus and oil, so beloved by everyone. August is rich in both russula and waves. Those who are well versed in forest gifts, collect Polish, pepper and chestnut mushrooms, spurges, dung beetles, cobwebs and smoothies.
The wildly overgrown nature in the form of trees, shrubs, mosses gives many useful substances to mushrooms. In turn, many mushrooms contribute to the further prosperity of nature. This is their symbiosis. Although there are other examples when tinder fungi contribute to the destruction of trees and shrubs. However, scientists have determined that the initial process is the process of their weakening, and only then - the growth of fungi on them. This is the law of all nature. plants, mushrooms, animal world change and adapt to external conditions, and the weak and sick die quickly, often at the expense of other species.
With a description of the most popular types mushrooms that grow in the Moscow region in August, you can find on this page.
White mushroom, oak form (Boletus edulis, f. quercicola).
Habitats: in the Moscow region, white mushrooms are apparently invisible, they grow singly and in groups in mixed forests with oaks.
Season: from the end of May to the beginning of October.
The cap is 5-20 cm in diameter, in young mushrooms it is convex, cushion-shaped, then flatter, smooth or slightly wrinkled. In wet weather, the cap is slimy, in dry weather it is shiny. A distinctive feature of the species is the characteristic mesh pattern on the stem with reddish-brown hues. The color of the cap is highly variable, but more often in light colors - coffee, brown, grayish-brown, but there are also brown colors. The cap is thick and fleshy.
The leg has a distinct mesh pattern, often brownish in color. The height of the mushroom is 6-20 cm, the thickness is from 2 to 6 cm. The stalk is expanded or club-shaped in the lower part, more intensely colored in the upper part.
The pulp is dense, white, slightly spongy at maturity, yellowish under the tubular layer. The taste is sweetish and has a pleasant mushroom smell.
Variability: the color of the cap varies from whitish-yellowish to light brownish, the stem in the upper part can have a color from light yellow to light brown.
There are no toxic twins. Hats are similar in size and color to inedible gall mushrooms(Tylopilus felleus), in which the flesh has a pinkish tinge and a burning bitter taste.
Cooking methods:
White mushroom, pine form (Boletus edulis, f. pinicola).
Habitats: singly and in groups in coniferous and mixed with pine forests.
Season: from early July to mid-October.
The cap is 5-25 cm in diameter, in young mushrooms it is convex, cushion-shaped, then flatter, smooth or slightly wrinkled. In wet weather, the cap is slimy, in dry weather it is matte. It is dark-colored: reddish-brown, reddish-brown, dark brown, sometimes with a purple tint, in summer in dry forests it is lighter, often pink along the edge, in young mushrooms to whitish. The edges are often pink or lighter. There are light stains on the hat. The skin is not removed.
Leg of medium length, 5-8 cm high, 1.54 cm thick, strongly thickened in the lower part. A distinctive feature of the species is the pattern on the stem - with stains or stripes, light brown in color, in the upper part the color is more intense.
Pulp. The second distinctive feature is the brownish-red color of the pulp under the skin of mature mushrooms. It has no taste, but has a pleasant mushroom smell. The flesh is not as dense as in other forms of white fungus.
The hymenophore is free, notched, consists of tubules 1-2.5 cm long, white, then yellow, with small rounded pores of the tubules.
Variability: the color of the cap varies from dark brown with an olive tint to light brownish.
There are no toxic twins. Similar are the inedible bile mushrooms (Tylopilus felleus), in which the flesh has a pinkish tint, an unpleasant odor and a very bitter taste.
Cooking methods: drying, marinating, canning, soups.
boletus
Smoky boletus (Leccinum palustre).
Habitat: moist deciduous and mixed forests, growing in groups.
Season: July - September.
The cap is fleshy 3-8 cm in diameter. The shape of the cap is hemispherical, then cushion-shaped, smooth. The surface of the cap is slightly fibrous, dry, in wet weather - mucous. A distinctive feature of the species is the gray-brown color of the cap in young specimens, and later in smoky gray.
Leg 6-12 cm, 7-18 mm thick, cylindrical. In young mushrooms, the stem is solid and strong, while in mature mushrooms it is fibrous, slightly thickened from below. The second distinctive feature of the species is the color of the scales on the stem - not black, like most boletus, but light gray.
The pulp is first dense, later loose, acquires greenish-blue spots on the cut, has a pleasant, slight mushroom smell.
Variability: the color of the cap varies from gray-brown to gray. As the fungus matures, the skin of the cap may shrink, exposing the tubules surrounding it.
There are no toxic twins.
Similar edible species. The smoky boletus is similar in shape and sometimes in color to the black boletus (Leccinum scabrum, f. oxydabile), which differs not in light, but in black scales on the stem.
Cooking methods:
Boletus multi-colored (Leccinum varicolor).
Habitats: birch and mixed forests, singly or in groups.
Season: from the end of June to the end of October.
The cap is fleshy, 5-15 cm in diameter. The shape of the cap is hemispherical, then cushion-shaped, smooth with a slightly fibrous surface. A distinctive feature of the species is light and dark spots on a dirty brown or reddish-brown cap. Often the skin hangs over the edge of the cap.
Leg 7-20 cm, thin and long, cylindrical, slightly thickened downwards. In young mushrooms, it is slightly thickened from below. The stem is white with scales that are almost black in mature mushrooms. Closer to the base of the cap, the scales are smaller and their color is lighter with a pale blue or greenish tint. The leg tissue of older specimens becomes fibrous and stiff. Thickness - 1.5-3 cm.
The pulp is dense whitish or friable, slightly watery. On the cut, the color changes slightly to a pink-turquoise color with a good smell and taste.
The tubules and pores are white to cream in color and darken with age.
Variability: the color of the cap varies from light brown to dark brown to gray. The color of the spots is highly variable: from whitish to almost black. As the fungus matures, the skin of the cap may shrink, exposing the tubules surrounding it. The scales on the stem are gray at first, then almost black.
There are no toxic twins. Bile mushrooms (Tylopilus felleus) are a bit similar, in which the flesh has a pinkish tint, they have bad smell and very bitter taste.
Cooking methods: drying, pickling, canning, frying.
Black boletus (Leccinum scabrum, f. oxydabile).
Habitats: damp birch and mixed forests, growing singly or in groups.
Season: July - September.
The cap is fleshy, 5-10 cm in diameter. The shape of the cap is hemispherical, then cushion-shaped, smooth. The surface of the cap is slightly fibrous, dry, in wet weather - mucous. A distinctive feature of the species is black, black-brown, gray-brown. The cap has an indistinct spotted pattern.
Leg 6-12 cm, thin and long, cylindrical. In young mushrooms, it is slightly thickened from below. The leg is white with black-brown small scales, which are almost black in mature mushrooms, and white at the base. The leg tissue of older specimens becomes fibrous and stiff. Thickness - 1-2.5 cm.
The pulp is dense, does not change color on the cut, the down is gray. The flesh is dazzling white, but darkens when cut.
Tubules brownish-grayish 1.5-3 cm with teeth.
Variability: the color of the cap varies from gray-brown to black. As the fungus matures, the skin of the cap may shrink, exposing the tubules surrounding it. The scales on the stem are gray at first, then almost black.
There are no toxic twins.
Cooking methods: drying, pickling, canning, frying.
Oilers
Butterflies, unlike boletus, do not like dense forests, but grow most often on illuminated slopes or in bright glades near the forest belt.
There is a lot of oil in August, but not every year. The peak of collection is observed in two to three years.
Medicinal properties:
- has antibiotic activity;
- contains a special resinous substance that relieves acute headaches (chronic arachnoiditis) and alleviates the condition of patients suffering from gout, accelerates the excretion of uric acid.
Common butterdish (Suillus luteus).
Habitats: young pine stands and mixed forests, along the edges of forest glades, on the edges, along forest roads.
Season: May - early November
The hat is 4-10 cm in diameter, sometimes up to 13 cm, hemispherical, then rounded-convex and then flat, smooth. Color - brown, dark brown, chocolate brown, less often yellow-brown and brownish-olive. In wet weather, the cap is covered with mucus, in dry weather it is shiny and silky. In young mushrooms, the edges of the cap are connected to the stem with a dense film, which breaks as it grows and forms a ring around the stem. The skin is easily removed.
Leg 3-10 cm tall, 1-2.5 cm thick, cylindrical, whitish or slightly yellowish, later brownish above the annulus. The ring is first white, then brown or dirty purple.
The flesh is soft, white, light yellow, does not change color when broken, with a slight smell and taste.
Hymenophore adnate, consists of tubules 0.6-1.4 cm long yellow color. The pores of the tubules are small, rounded, first whitish, then yellow. Spore powder is rusty yellow.
Similar types. The common butterdish is similar to the edible granular butterdish (Suillus granulatus), which has a similar color scheme of the cap and stem, but lacks a ring on the stem, and is grainy.
There are no toxic twins.
Cooking methods:
Granular butterdish (Suillus granulatus).
Habitats: grows in coniferous and deciduous forests, especially under pines.
Season: July - September.
The hat is 3-9 cm in diameter, fleshy and elastic, sticky, shiny rusty-brown or yellow-orange. The shape of the cap is at first hemispherical and conical, then convex and then almost prostrate and even with edges bent upwards. The skin is smooth and easily separated from the cap.
The leg is dense, cylindrical, slightly curved, yellowish-whitish, mealy-granular, or light reddish-brown, 4-7 cm tall, 0.8-2 cm thick, with yellow spots on the surface. In the upper part, the view is fine-grained.
The pulp is tender, soft, does not change color when broken, light yellow in color with a nutty smell, the taste is sweetish.
Tubules adherent, short 0.3-1.2 cm, light yellow or light brown. The pores are small, with sharp edges, secrete droplets of milky juice, which, when dried, forms a kind of brownish coating.
Spores are light brown.
Variability. The cap color varies from ocher and creamy yellow to yellowish brown and rusty brown. Leg color - from light yellow to light brown. The granular surface of the stem is first creamy yellow, then brownish. The pores are first pale yellow, then become yellowish. The tubules may be yellowish or greenish.
There are no toxic twins. Bile mushrooms (Tylopilus felleus) are a bit similar, in which the flesh has a pinkish tint, and the hat is brown, they are very bitter.
Cooking methods: drying, pickling, boiling, salting.
Reddish butterdish (Suillus tridentinus).
Habitat: coniferous forests, found singly and in groups. The reddish butterdish is included in the regional Red Books of the central regions of Russia. Status - 4I (species with indeterminate status). More common in Western Siberia.
Season: end of May - beginning of November.
A hat with a diameter of 4-12 cm, found up to 15 cm. A distinctive feature of the species is a yellowish-orange hat of a convex cushion shape. Ripe mushrooms are almost flat, reddish-brown. The surface is covered with thick fibrous scales of orange-red color, and it looks like cracked with a light mesh. There are remnants of a white veil along the edges.
Leg 4-10 cm, yellowish-orange, may taper slightly above and below. There may be a ring at the top of the leg, but it may not be noticeable. The thickness of the stem is 1-2.5 cm. The color of the stem is the same as that of the hat, or a little lighter.
The pulp is dense, lemon-yellow or yellowish, with a slight mushroom smell, turns red at the break.
Spores are olive-yellow. The hymenophore is adnate, descending, consists of tubules 0.81.2 cm long, yellowish.
Variability. The color of the cap during the growth of the fungus changes from light orange to reddish-red and even brownish-red.
There are no toxic twins.
Bile mushrooms (Tylopilus felleus) are a bit similar, in which the flesh has a pinkish tint, the hat is brown, they are very bitter.
Cooking methods: drying, pickling, boiling, salting.
Russula
In August, many types of russula grow. Among them are medicinal russula, such as marsh, growing in humid places.
Swamp russula has antibiotic properties against pathogens of various diseases - staphylococci and against harmful bacteria - pullularia. Tinctures based on these mushrooms have antibacterial properties and can suppress the reproduction of staphylococci.
Russula marsh (Russula paludosa).
Habitat: in damp coniferous or mixed forests, swamps.
Season: June - October.
The hat has a diameter of 4-12 cm, sometimes up to 18 cm. The shape is first convex hemispherical, later flat-depressed reddish. A distinctive feature of the species is a slightly depressed pinkish-reddish cap with yellow-brown spots in the center of the cap. The surface is sticky in wet weather. The skin is smooth, shiny, sometimes covered with small cracks.
Leg: 4-12 cm long, 7-22 mm thick. The shape of the stem is cylindrical or slightly club-shaped, white in color with a pinkish, slightly shiny tint. In old mushrooms, the stem becomes grayish.
The plates are frequent, wide, with slightly serrated and reddish edges. The color of the plates is first white, then creamy yellow, light golden. The plates at the foot are bifurcated.
The pulp is dense, white, fragile, tastes sweetish. Only in young mushrooms the plates are slightly caustic.
Spores are light buffy. Spore powder is pale yellow.
Variability. In young mushrooms, the edges of the cap are smooth, with age they become ribbed. The cap color may be orange-red and fade with age. The stem is completely white at first, and becomes pinkish with age.
similarity with other species. Swamp russula can be confused with stinging vomit (Russula emitica), which have a white stem and a sharp peppery taste, a stinging red hat and no other color in the center.
Cooking methods:
Brown Russula (Russula xerampelina).
In August, in many humid places, brown russula appear, which have a spicy spicy taste.
Habitats:
Season: July - early November.
The hat has a diameter of 4-12 cm, dark red or brown-violet. The shape of the cap is convex at first, then prostrate or flat-depressed. There is a darker depressed or concave area in the center of the cap. The edges eventually become striped-ribbed. The surface of the cap is at first slightly mucous, then dry, matte. The peel is easily separated.
Leg 4-12 cm in diameter and 1-3 cm thick, smooth, cylindrical, white at first, then acquires a reddish-pink hue, may have pinkish-purple spots. The base of the foot is often thickened. The leg is almost hollow.
The plates are adherent or free, frequent, creamy-white, then yellowish-ocher, turning brown when pressed, 7-12 mm, fragile, rounded at the edge. Spores are buffy, spore powder is pale buffy.
Variability. The color of the cap can vary from purple-red to brown-red, olive, sometimes with a greenish or purple tint.
similarity with other species. The brown russula is similar to the edible honey russula (Russula meliolens Quel), in which the hat is red or red-brown and there is no darker area in the center of the hat.
Cooking methods: marinating, boiling, salting, frying.
Russula brownish, reddish form (Russula xerampelina, f. erythropes)
Habitats: in damp pine, oak and mixed forests, on sandy soils.
Season: July - early November.
The hat has a diameter of 4-10 cm, dark red or brown-red. The shape of the cap is convex at first, then prostrate or flat-depressed. There is a small depression in the center of the cap. The edges eventually become striped-ribbed. The surface of the cap is at first slightly mucous, then dry, matte. The peel is easily separated.
Leg 4-12 cm high and 7-20 mm thick, smooth, cylindrical. A distinctive feature of the species is the pink-red color of the legs. The base of the foot is often thickened. The leg is almost hollow.
The pulp is dense, fragile, white or creamy, with age it becomes yellowish-brown or brownish, turning brown at the break, which is hallmark kind. The taste of the pulp is pleasant, sweetish-nutty. The smell, on the contrary, is unpleasant, like herring.
The plates are adherent or free, frequent, creamy-white with pinkish spots, turning brown when pressed, 7-12 mm, fragile, rounded at the edge. Spores are buffy, spore powder is pale buffy.
Variability. The color of the cap can vary from purple-red to brown-red.
similarity with other species. This species is similar to the edible honey russula (Russula meliolens Quel), which has a red or red-brown cap and no darker area in the center of the cap.
Cooking methods: marinating, boiling, salting, frying.
For some reason, among the majority of the country's population, there was an opinion about the edibility of all russula. Actually it is not. In foreign literature, about half of the russula are inedible, in Russian reference literature about 20% of russula are inedible, for example, russula is pungent and caustic, Myra and scallops are inedible, and wavy and blushing are conditionally edible. We focus on this, since there are cases when even tourism instructors allow students or schoolchildren to lightly fry russula on a fire and eat them all indiscriminately. They understand the word "russula" in its literal sense. The sad results of such indiscriminate use of russula are known. Most bright red russula in Europe are considered inedible. This does not mean that other types of russula grow there. They are the same. This means that in Europe they are more attentive to the properties of long-term harmful accumulation of properties from the use of these fungi. In addition, they are reinsured against similar bright red inedible and even poisonous russula. We trust our Russian sanitary rules. They have changed. Now there are “Federal Sanitary Rules, Norms and Hygienic Standards SP 2.3.4.009-93. Sanitary regulations for the harvesting, processing and sale of mushrooms.
Russula trussula (Russula farnipes).
Habitats: deciduous and beech forests, growing on acidic soil. A rare species listed in the regional Red Books, status - 3R (rare species).
Season: June - September.
The cap is 4-9 cm in diameter, sometimes up to 12 cm, smooth, dense, sticky at a young age, then dry, thin-fleshy. Cap color: ocher-orange, ocher-yellowish, brownish-yellowish or dull yellow. The center of the cap is slightly depressed and has a darker color with a light olive color. The shape of the cap is convex at first, then close to flat or concave procumbent. The cap margin is smooth at first, but becomes wavy with age, often with a torn ribbed margin. The skin is removed.
The stem is thick, 4-8 cm high, 8-20 mm in diameter, sometimes eccentric, has exactly the same color as the cap. The leg is narrowed down, and at the top mealy, powdered.
The pulp is dense, whitish, elastic, acrid, yellowish under the skin, with a pleasant mushroom smell and a very sharp pungent taste.
The plates are white, creamy when dry. They are frequent and forked, narrowly adherent. With age, the plates become dirty cream and secrete drops. Spores are whitish.
Variability. The cap is whitish-yellowish at first, and the stem is almost white. Later, the cap becomes straw-yellowish with a light olive, sometimes with a brownish-yellowish middle.
similarity with other species. Similar in color is the light yellow russula (Russula clavoflava), in which the hat is monochromatic, there is no central darkening, and it is thick-fleshed, the plates are frequent, light yellow, the stem is white or grayish.
Edible conditionally because of the sharp caustic taste.
Russula Belenovsky (Russula Velenovskyi).
Habitats: well-warmed places in mixed and coniferous forests.
Season: June - September.
The hat is 4-8 cm in diameter, sometimes up to 12 cm. The center of the cap is flattened, and sometimes slightly depressed and has a darker shade.
The leg is cylindrical or slightly conical with an extension downwards, 4-10 cm high, 8-20 mm in diameter. In young mushrooms, the stem is white, in mature mushrooms it is pinkish.
The pulp is dense, whitish, elastic, with a pleasant mushroom smell.
Records. The second distinctive feature of the species is the very frequent plates, which are white in young mushrooms and slightly pinkish in mature ones.
Variability. The color of the cap varies from egg to orange-reddish.
similarity with other species. It is necessary to distinguish Velenovsky's russula from the poisonous, pungent, caustic russula (Russula emitica), which in young specimens has a similar shape, but differs in a bright blood-red color of the cap.
Russula wavy (Russula undulate).
Habitats: mixed forests, growing in groups on acidic soil, especially often under oaks.
Season: July - September.
The cap is 4-9 cm in diameter, at first convex, later prostrate with a depressed center or flat. The color of the cap is pink-brown or brownish-purple. In the center of the cap is a darker brownish tint or yellowish-brown spots. A distinctive feature of the species is wavy edges. In addition, there are cracks at the edges. The surface is smooth and dry.
Leg 4-8 cm tall, thick, 8-25 mm in diameter, short, becoming club-shaped with time. The color of the stem is white at first, later cream.
The flesh is white or gray with a pungent pungent taste. Spores are white.
The plates are white, narrowly grown, then cream.
Variability. The color of the cap is variable: reddish, pinkish, rusty-brown, brownish with a purple tint.
similarity with other species. Similar is Turkish russula (Russula turci), which may have a similar brownish-violet color, but differ in smooth edges, a shiny cap surface, and the presence of a fruity smell of plates.
Edibility: mushrooms can be eaten after 2 single boiling with a change of water to soften the sharp pungent taste. Used for cooking hot spices.
Edible conditionally because of the sharp, caustic taste.
Russula maiden (Russula puellaris).
Habitats: coniferous, less often in deciduous forests, grow in groups and singly.
Season: July - September.
The cap is 3-7 cm in diameter, at first convex, later convex-prostrate and slightly depressed with a thin ribbed margin. Cap color: brown-gray, reddish-brown, reddish-brick and yellowish-gray. A distinctive feature of the species is a dark brown or later almost black color in the center. The skin is shiny, slightly sticky. The cap becomes ocher-yellow with age and when pressed.
Leg 3-6 cm high and 0.5-1.5 cm thick, dense cylindrical, slightly expanded towards the base, at first solid with a spongy center, later hollow, brittle. The color of the legs of young mushrooms is almost white, later - yellowish.
The pulp is thin, friable, brittle, whitish, yellowish without any special smell, becomes ocher-yellow on the cut.
Records: thin, adherent or almost free, first white, then yellow, ocher yellow, cream. Spore powder is light ocher.
Variability. Hats at the edges can change color from reddish-brick to yellowish, and in the middle - from brown to black.
similarity with other species. Russula girlish is a bit like an edible russula brittle (Russula fragilis), which does not have such a contrast in the colors of the middle of the cap and edges, but has a smooth transition.
Cooking methods: fried, marinated, salted.
Russula is burning-caustic (Russula emitica).
Habitats: in deciduous and coniferous forests and swamps.
Season: July - October.
The cap is 4-10 cm in diameter, at first convex, hemispherical, later prostrate and flat, slightly depressed in the middle. The surface of young mushrooms is sticky, then it becomes shiny and smooth with a blunt ribbed edge. A distinctive feature of the species is the bright blood-red, red or purple color of the cap. The peel is easily separated from the pulp of the cap.
Leg 4-7 cm high, 8-20 mm thick, cylindrical in young specimens and club-shaped in old ones, with a coating. The leg is white, brittle, sometimes pinkish.
The flesh is white, pinkish under the skin, dense, later loose. The second distinguishing feature of the species is the very burning taste of the pulp when it pinches the tongue, although it has a faint pleasant fruity smell.
Records of medium frequency, 0.5-0.8 cm wide, white, narrowly adherent or free, of the same length. Over time, the plates become yellowish or light cream. Spore powder is white.
Variability. The color of the cap can change color from blood red to brownish purple.
similarity with other species. There are several types of reddish russula: swamp (Russula paludosa), beautiful (Russula pulchella), food (Russul vesca). The pungent russula can be clearly identified and distinguished by its brightest red color and pungent, pungent taste.
In foreign literature refers to poisonous species, in some domestic - to conditionally edible.
Inedible due to its pungent, pungent taste.
Russula golden yellow (Russula lutea).
Habitats: deciduous and mixed forests. Russula golden yellow are rare species and are listed in the regional Red Books.
Season: July - September.
Cap 2-7 cm in diameter, sometimes up to 10 cm, at first hemispherical, convex, later convex-prostrate or flat, fleshy, slightly depressed with smooth edges. A distinctive feature of the species is the presence of a tubercle in young specimens, a flat-concave shape in mature mushrooms of golden yellow or orange-yellow color. The surface is matte, dry.
Leg 4-8 cm high, 6-15 mm thick, cylindrical, expanding at the base, even, initially dense, smooth, white, then hollow and pinkish.
The flesh is dense, white, does not change color when broken, without a pronounced smell and taste.
Records of medium frequency, slightly grown, at first white, later orange-ocher.
Variability. The color of the cap can vary from yellow-brown to bright orange-yellow.
Russula golden yellow can be confused with golden russula (Russula aurata), which is distinguished by ribbed edges and a round hemispherical shape in young specimens.
The difference from the poisonous bright yellow fly agaric (Amanita gemmata) with a similar hat color is that the fly agaric has a wide ring on the stem and a Volvo at the base.
Cooking methods: pickling, frying, salting.
Russula golden (Russula aurata).
Habitats: deciduous, predominantly oak and mixed forests. Russula golden is a rare species and is listed in the regional Red Books, status - 3R.
Season: July - October.
Cap 5-9 cm in diameter, at first hemispherical, convex, later convex-prostrate or flat, fleshy, depressed, with smooth or slightly ribbed edges. At the edges of the hat is lighter. A distinctive feature of the species is the yellow-orange or yellow-red color of the cap.
Leg 5-9 cm tall, 7-18 mm thick, cylindrical, even or slightly curved, initially dense, smooth, shiny, first white, then pale yellow or bright yellow.
The flesh is cottony white, orange-yellow under the skin.
The plates are rare, adherent, cream-colored with a yellow edge.
Variability. Over time, the color of the cap changes from light orange to yellow-red.
Similarity to others edible species. The golden russula can be confused with the ocher-yellow russula (Russala claroflava), which is inedible and has an ocher-yellow cap with a greenish tinge.
The difference from the poisonous pale grebe (Amanita phallioides) with a variety with an olive color of the cap is that the pale grebe has a ring on the leg and a swollen volva at the base.
Cooking methods: frying, pickling, salting.
Russula reddening false (Russula fuscorubroides).
Habitats: spruce and pine forests, found in groups or singly.
Season: July - October.
The cap is 4-10 cm in diameter, sometimes up to 14 cm, at first hemispherical, later convex and prostrate, slightly depressed in the middle. The surface is initially sticky, later dry, velvety, without gloss, often with cracked edges. A distinctive property of the species is a lilac-purple or brownish-brown color. Edges may be furrowed.
Leg 4-9 cm high and 7-15 mm thick, cylindrical, white, slightly tapering upwards. The second distinguishing feature of the species is the purple color of the stem with rusty-red grooves.
The flesh is whitish-wine color with a fruity odor and a bitter taste.
The plates are frequent, narrow, adherent, arched, ocher-white.
Variability. The color of the hat fades over time, fades, and in addition to reddish hues, shades of yellow appear more and more.
Similarity to other edible species. Reddening russula can be confused with ocher-yellow russula (Russala claroflava), which is also inedible and has an ocher-yellow hat with a greenish tint.
Conditionally edible due to the bitter and slightly acrid taste. Used to prepare hot spices. The pungent taste softens after boiling in 2-3 waters.
Russula azure, or blue (Russula azurea).
Habitats: spruce and pine forests, found in groups or singly. A rare species listed in the regional Red Books, status - 3R.
Season: July - September.
The cap is 4–8 cm in diameter, sometimes up to 10 cm, at first hemispherical, later convex and prostrate, slightly depressed in the middle. A distinctive feature of the species is the uneven spotted bluish color of the cap.
Leg 4–9 cm high and 7–15 mm thick, cylindrical, white.
The flesh is whitish without much taste and smell. The plates are frequent, narrow, adherent, arched, first white, later ocher-white.
Variability. The color of the cap is uneven and has spots of blue and purple hues.
Similarity to other edible species. Russula azure is similar to the good edible blue-yellow russula (Russula cyanoxantha), which is blue-yellow or lilac in color.
Similarity to poisonous species. There is a similarity with the green form of the pale grebe (Amanita phalloides, f. gummosa), which has a large ring on the leg and a Volvo at the base.
Russula alutacea.
Habitats: oak and broad-leaved mixed forests, less often in coniferous forests, grow singly, but more often in small groups.
Season: July - September.
The cap is 4-10 cm in diameter, sometimes up to 15 cm, at first hemispherical, later convex and prostrate, slightly depressed in the middle. The hat is sticky at first, later matte. A distinctive feature of the species is a pink-red hat with a yellow-brown center and a thin tuberculate edge.
Leg 4-8 cm high and 7-25 mm thick, cylindrical, slightly narrowed at the base, dense, fleshy.
The flesh is dense, yellowish under the skin, first white, then reddish. The pulp has a pleasant fruity smell and a pleasant nutty taste.
Records of average frequency, whitish or cream, later yellowish-pink.
Variability. The color of the cap can vary from pink-red to bright red with a yellowish-olive center.
Similarity to other edible species. The russula is similar to the pink russula (Russula rosea), which is distinguished by an even pinkish-red color of the cap.
Similarity to poisonous species. There is a similarity with the bright yellow fly agaric (Amanita gemmata), which is distinguished by the presence of a wide ring on the stem and Volvo at the base.
Russula lilac (Russula lilaceae).
Habitats: mixed forests, a rare species.
Season: July - September.
The cap is 4-10 cm in diameter, at first hemispherical, later convex and prostrate, depressed in the middle. The surface is first sticky, later dry, slightly shiny. A distinctive feature of the species is the lilac-pink color of the hat with a lighter middle.
Leg 4-7 cm high and 7-20 mm thick, white, cylindrical or slightly club-shaped.
The pulp is white.
The plates are very frequent, colors. Spores are white.
Variability. The color of the cap can vary from lilac-pink to lilac-brown.
Similarity to other species: russula lilac in color is similar to inedible russula burning-caustic (Russula emitica), which is distinguished by light cream plates and a pinkish leg.
Russula Maira (Russula Mairei).
Habitats:
Season: July - September
The cap is 3-7 cm in diameter, sometimes up to 12 cm, at first hemispherical, later convex and prostrate, depressed in the middle. The surface is matte, dry, becomes sticky in wet weather. A distinctive feature of the species is a bright scarlet color. The center of the cap has a darker shade.
Leg 3-8 cm high and 0.7-1.5 cm thick, smooth, white, first expanded at the base, later cylindrical, turns yellow or has a pinkish-red tint with age
The pulp is dense, brittle, white. The second distinctive feature of the species is the smell of honey or coconuts in the pulp. With age, the smell becomes sweetish.
The plates are thick, white, with a slight gray-green tint.
Variability. With age, the main bright scarlet color seems to fade and a pinkish tint appears for the entire surface and brownish in the middle.
Similarity to other edible species.
Mayra russula can be confused with the edible swamp russula (Russula paludosa), which has an orange-red cap with a yellowish center, a white stem with a pinkish tint and a pleasant taste and almost no smell.
It is poisonous due to its strongly bitter and pungent taste. Mushrooms, when boiled once, cause nausea.
Russula olive (Russula olivaceae).
Habitats: mixed and coniferous forests, grows both in groups and singly.
Season: July - September.
The cap is 4-10 cm in diameter, sometimes up to 15 cm, at first hemispherical, later convex and prostrate, depressed in the middle. The surface is matte, dry, becomes sticky in wet weather. A distinctive feature of the species is an olive-pink or olive-brown hat with a darker middle. The edges of the cap have ribbed edges and are colored lighter.
Leg 4-8 cm high and 7-20 mm thick, smooth, white, at first club-shaped and dense, later cylindrical, slightly yellow with age.
The pulp is dense, fleshy, at first white, later yellowish, turns brown on the cut, without any special smell.
Variability. The color of the cap varies from olive-pink to olive-brown.
The plates are frequent, fragile, adherent with a tooth, first white, later yellowish.
similarity with other species. Olive russula is similar to the conditionally edible ocher-yellow russula (Russula ochroleuca), which has an ocher-yellow cap.
The difference from the bright yellow poisonous fly agaric (Amanita gemmata), which is similar in shade, is that the fly agaric has a wide ring on the leg, and a whitish volva at the base.
Cooking methods: make soups, stew, fry, salt.
Russula purple-brown (Russula badia).
Habitats: swampy coniferous and deciduous forests, growing in groups or singly.
Season: July - September.
The cap is 4-10 cm in diameter, sometimes up to 12 cm, at first hemispherical, later slightly convex with lowered edges, with a wavy, sometimes serrated edge. The surface is slightly sticky in wet weather, dry in other weather. A distinctive feature of the species is the purple-brown color of the cap. The central region of the cap has a darker burgundy hue.
Leg 4-10 cm high and 8-20 mm thick, cylindrical, dense, slightly widened towards the base.
The pulp is white, with a pleasant soft, non-caustic taste.
The plates in young specimens are white, later with a yellowish-pinkish tinge. Creamy spore powder.
Variability. The color of the cap is variable: from purple-brown to burgundy.
similarity with other species. Russula purplish-brown can be confused with the inedible pungent russula (Russula emitica), which has a red, pink-red or purple color of the cap over the entire area, the stem is pinkish in places, the flesh is white, pinkish under the skin with a very burning taste.
Ways to use: marinating, salting, frying
Russula blue-yellow (Russula cyanoxantha).
Habitats: pine, birch and mixed forests, in groups or singly.
Season: June - October.
The hat is 5-15 cm in diameter, at first convex, hemispherical, then prostrate, almost flat with a concave middle, hard and thick. A distinctive feature of the species is the main blue-yellow, blue-green, purple colour. In young specimens, the skin is sticky, in old specimens it is dry, often wrinkled, radially fibrous with a thin ribbed edge. The skin is removed on most of the cap.
Leg 5-11 cm tall, 1-3 cm thick, cylindrical, white, with reddish spots, at first dense, later hollow, smooth, white.
The flesh is white, purple-reddish under the skin, strong, cotton-like in the stem, with a mild mushroom flavor, without much odor.
The plates are 0.5-1 cm wide, frequent, adherent, flexible, sometimes forked-branched, silky, white or creamy white. Spore powder is white.
Variability. This species is characterized by a strong variety of colors and color zones. The hat is enriched over time with tones of purple, gray, brown, along with the main blue-yellow and blue-green.
similarity with other species. The blue-yellow russula can be confused with the russula brittle (Russula fragilis), in which the hat is brown-lilac, purple-red, the leg is club-shaped, the plates are white-cream, the flesh is brittle, with a caustic and bitter taste.
Cooking methods: this species is one of the most delicious among russula, they are marinated, salted, fried, put in soups.
Russula Turkish (Russula turci).
Habitats: pine, spruce and mixed forests, grow in groups or singly.
Season: July - October.
Hat 5-15 cm in diameter, first convex, hemispherical, then prostrate, almost flat with a concave middle. In wet weather, the surface is sticky, in another - dry and felty. A distinctive feature of the species is wine-red or brown-rusty color. In the middle, the hat has dark shades of brown and black.
The leg has a length of 5-12 cm, a thickness of 1-2.5 cm, it is white, club-shaped, at the base it has the smell of iodoform.
The pulp is brittle, white.
The plates are rare, adherent, at first white, and as they mature, they become ocher with a fruity smell.
Variability. The color of the cap varies from brown or wine-brown to dirty brick or reddish brown.
Similarity to other edible species. Turkish russula can be confused with food russula (Russula vesca), in which the hat is lighter: light wine-brown with a brown tint, the stem is whitish with rusty speckles, and the flesh is almost odorless.
Cooking methods: pickling, salting, frying.
Volnushki
Volnushki, like other milkers, are first soaked, and then blanks are made. With good brine and spices, delicious and crispy mushrooms are obtained.
White volnushka (Lactarius pubescens).
Habitats: deciduous and mixed forests, in meadows, near country roads, growing in groups or singly.
Season: July - September.
Hat 3-7 cm in diameter, convex at first, later prostrate, flat, concave in the middle. A distinctive feature of the species is a fluffy edge strongly wrapped down, a fluffy-silky surface and a white or white-cream color of the cap, pinkish-yellow in the middle. There are no concentric circles or they are very faintly visible.
Leg 3-6 cm tall, 7-20 mm thick, cylindrical, finely fluffy, white or light pinkish.
The flesh is white, pinkish under the skin. milky juice white, caustic, does not change color in air.
The plates are adherent or slightly descending along the stem, frequent, narrow, light-yellow, white or creamy pinkish. Creamy spore powder.
Variability. The color of the cap can vary from white to gray or cream.
Cooking methods:
Pink volnushka (Lactarius torminosus).
Habitats: pine and mixed forests with a predominance of pine, grow in young plantings in groups.
Season: September - November.
The hat is 4-12 cm in diameter, sometimes up to 15 cm, at first convex, prostrate with age. Slightly concave in the middle. A distinctive feature of the species is a woolly-fibrous surface and strongly curved fluffy edges, as well as a reddish-pink color of the cap with clearly defined concentric zones in color.
Leg 4-8 cm tall, 0.7-2 cm thick, cylindrical, at first solid and finely fluffy, later hollow and olive-brown, in young mushrooms with a mucous ring, which then disappears, even or narrowed downwards.
The flesh is white, sometimes yellowish, loose, pinkish at the cap, darker in the stem. On a break, the color does not change, with a slightly resinous odor. The milky juice is abundant, white, colorless, burning, caustic.
The plates are 0.3-0.4 cm, arcuate, descending or accreted, thick, sparse, waxy, yellowish or light yellow. Spore powder is white.
Similar types. The pink wave is similar to the gourmet camelina (Lactarius deliciosus), which has a similar color - yellow-orange with a greenish tint, but there is no such hairiness and silkiness of the surface. In addition, in the camelina, the flesh on the cut turns greenish.
Cooking methods: salting after pre-treatment by boiling or soaking.
What other mushrooms grow in August
Spurge
Brightly colored spurges, just like other milkers, are first soaked, and then blanks are made. With good brine and spices, delicious and crispy mushrooms are obtained.
Euphorbia or milkweed (Lactarius volemus).
Habitats: mixed and deciduous forests, growing in groups or singly.
Season: August - October.
The cap has a diameter of 4-12 cm, sometimes up to 20 cm, at first convex with edges turned down and a small depression in the center, later prostrate with a depressed middle, fleshy, covered with a thin hairy coating, smooth, but sometimes cracked. A distinctive feature of the species is the bright orange-brown, red-brown, reddish-brown color of the cap and legs and yellowish plates. The edges are bent down and lighter.
Leg 4-12 cm high, 1-3 cm thick, lighter than the cap, cylindrical, even, dense, one-color with a cap, with age the leg becomes hollow. The upper part of the leg is lighter.
The pulp is white, dense, turns brown at the break. The second distinctive property of the species is the abundant white milky juice, which turns brown in the air. The taste is pleasant, it has the smell of crabs or herring, in old mushrooms the taste and smell are unpleasant.
The plates are 0.4-0.7 cm wide, frequent, thin, adherent to the stem or descending along it, yellowish or whitish, brownish in old mushrooms, and turning brown when touched and with age. Spores warty, light ocher. Spore powder is light ocher.
similarity to other species. Euphorbia is confused with neutral milkweed (Lactarius quietus), which is conditionally edible and significantly inferior in taste to milkweed. Milky neutral has a yellowish rather than white color of the milky juice, which does not change color in the air and does not have a herring smell.
Cooking methods. A delicacy mushroom that is dried, fried, pickled, salted, but only young specimens.
Polish mushroom (Boletus badius).
Polish mushrooms are widely represented in the forest zones of Russia. Often mushroom pickers classify them as mushrooms or porcini mushrooms. In terms of nutritional value and taste, there is little difference. Polish mushrooms grow along forest paths, at the border of forest zones and at the border of trees and clearings.
Habitats: grows in coniferous and mixed forests, mainly on acidic soil, but are found at the base of trunks and stumps.
Season: July - September.
The cap is convex 5-12 cm, but there are up to 18 cm. A distinctive feature of the species is the smooth, oily, leathery surface of the cap of chestnut-brown, dark brown, brown-brown colors. The surface is sticky, mucous, especially in wet weather. The edge of the hat is even.
The leg is dense, cylindrical, towards the base or narrowed, or slightly swollen, 5-10 cm high, 1-4 cm thick. The leg is smooth, light brown, without a mesh pattern, usually lighter than the cap.
The flesh is white or pale yellow, turning blue at the break. Spore powder brownish-olive.
Variability: the cap eventually becomes dry and velvety, and the color of the cap varies from brown to chocolate and dark brown. As the fungus matures, the skin of the cap may shrink, exposing the tubules surrounding it. The color of the stem varies from light brown and yellow-brown to reddish-brown.
There are no toxic twins. The Polish mushroom is similar to the edible granular oiler (Suillus granulatus), characterized by a sticky cap with a lighter yellow-orange tint.
Accumulation property of harmful substances: this species has the property of strong accumulation heavy metals, therefore, the conditions for picking mushrooms in an area no closer than 500 meters from highways and chemical enterprises should be strictly observed.
Cooking methods: dried, canned, stewed, prepared soups.
Chestnut mushroom (Gyroporus kastaneus).
The chestnut mushroom is found much less frequently than the Polish mushroom and is listed in the Red Book in a number of regions. They are also tubular and taste like young mushrooms. They also grow near forest paths, not far from spruce and birch roots.
Habitats: grows in deciduous broad-leaved and mixed forests, often on sandy soil next to oaks. Mushrooms are listed in the Red Book of the Russian Federation and regional Red Books. Status - 3R (rare species).
Season: end of June - end of September.
The hat is convex 4-10 cm, has a smooth, velvety surface of orange-brown, chestnut, reddish-brown color. The edge of the hat is even. Over time, the cap becomes flat and the edges can rise up.
The leg is cylindrical, light orange, 5-8 cm high, 1-3 cm thick. The leg inside is hollow.
The flesh is yellowish, with a pleasant nutty taste and smell.
Tubular layer, adherent or almost free at maturity, lagging behind the stem. The surface of the tubular layer with medium-sized pores is pale yellow or gray-yellow, gradually becoming blue-green when pressed.
Variability: the cap eventually becomes dry and velvety, and the color of the cap changes from chestnut to dark brown. As the fungus matures, the skin of the cap may shrink, exposing the tubules surrounding it. The color of the stem varies from light brown and yellow-brown to reddish-brown.
There are no toxic twins. The chestnut mushroom is similar to the Polish mushroom (Boletus badius), which is distinguished not by a velvety, but by a smooth, oily cap.
Cooking methods. Although the mushroom is edible, but since it is listed in the Red Book, its collection is prohibited, and it needs to be protected.
Bruise (Gyroporus cyanescens).
Mushroom bruises are very different from all the others. They quickly turn blue on a cut or a break. This indicates a high content of iron compounds, which is useful for individual patients. In the Central European part of Russia, they grow in fern glades next to mixed forests. They are very pleasant and delicate in taste.
Habitats: grows in mixed and deciduous forests. The bruise is listed in the regional Red Books, status - 3R (rare species).
Season: June - October.
Hat with a diameter of 3-8 cm, but sometimes up to 10 cm, hemispherical. A distinctive feature of the species is a finely velvety soft surface, a yellow-pink or creamy-pink cap with cornflower blue spots in places of damage.
The stem is thin, yellow, smooth, brittle, often with cavities, 4-9 cm high, 10-25 mm thick, the same color as the cap. The base of the stem is slightly thickened and slightly pointed at the end.
The pulp is brittle, white-cream with a nutty taste. The second distinctive feature of the species is the cornflower blue or bluish color of the flesh on the cut or break.
The pores of the tubular layer are clearly visible. Tubules adherent, descending, 0.3-1 cm high, yellow or olive-yellow in color with large angular olive-green pores.
The hymenophore is adnate, the color may be white or straw yellow.
Variability. The color can vary from yellowish fawn to creamy pinkish.
There are no toxic twins. Outwardly similar is the white butter dish (Suillus placidus), which, although the color of the cap and legs is similar, does not appear blue or cornflower blue at the break or cut.
Cooking methods. Although the mushroom is edible and has a pleasant nutty taste, due to its rarity and inclusion in the Red Book, it is subject to protection and protection.
Pepper mushroom (Chalciporus piperatus).
Habitats: in dry coniferous and mixed forests. Forms mycorrhiza with hardwoods. Grows singly or in groups.
Season: July - October.
Hat 3-8 cm in diameter. A distinctive feature of the species is the copper-red or dark rusty color of the cap. Its shape is rounded-convex, then convex-prostrate or almost flat. The surface is dry, slightly velvety. In wet weather, the cap is slimy, in dry weather it is shiny.
The stem is 4–8 cm long and 0.7–1.5 cm thick. It is smooth, cylindrical, continuous, often curved, and may be slightly narrowed from below. The second distinctive feature of the species is that the color of the stem is as unusual as that of the cap.
The pulp is friable, sulfur-yellow, when pressed, it acquires a bluish tint. The taste is very sharp, peppery, the smell is weak.
A tubular layer adhering to the stem and slightly descending along it. The tubules have the same color as the hat, when touched they become a dirty brown color. The pores are uneven, large and angular. Spore powder is yellow-brown.
There are no toxic twins. The pepper mushroom is similar in shape and color to the edible goat (Suillus bovines), whose flesh is pinkish, odorless and tasteless.
They are conditionally edible, as they have a sharp peppery taste, which decreases when cooked in 2-3 waters, and is used only for hot spices.
Smooth, or common lactic (Lactarius trivialis).
Habitats: moist deciduous and coniferous forests, growing most often in groups.
Season: August - October
The cap is 5-15 cm in diameter, sometimes up to 25 cm, fleshy, smooth, slimy, convex, with edges steeply turned down and with a depression in the center, later flat or funnel-shaped. A distinctive feature of the species is a sticky lead-gray hat with a purple tint, later gray-yellow, reddish-brown, reddish-brown with barely noticeable concentric circles or without them.
Leg 6-9 cm long, 1-3 cm thick, dense, hollow, smooth, sticky, yellowish or one color with a cap.
The flesh is white or slightly creamy, very fragile, soft, turns yellow or brown in air, with a very bitter white milky juice that smells like herring. Milky juice plentifully appears even with a slight incision of the fungus and quickly solidifies in the form of grayish-green droplets.
The plates are frequent, descending along the stem or adherent, yellowish or light yellow, eventually becoming pinkish-cream, then brownish with rusty spots.
Similar types. Gladysh looks like a brown milkweed (Lactarius lignyotus). In which the hat is brownish-brown or yellowish-brown, the leg is light brown, dark brown. The flesh on the cut acquires a pinkish tint and there is no sharp herring smell.
Cooking methods: salting after pre-treatment by boiling or soaking; in salting they become bright yellow.
Cobweb yellow, or triumphant (Cortinarius triuphans).
The gossamer family has largest number types. Few of them are edible. So, the cobwebs are yellow, or triumphal, growing in forest clearings in front of water bodies, are edible.
Habitats: coniferous forests mixed with birch and oak, in light places, in grass, on the forest floor, grow in small groups or singly. A rare species, listed in a number of regions of Russia in the Red Book, status - 3R.
Season: August - October.
The cap has a diameter of 4-10 cm, sometimes up to 15 cm, at first hemispherical, later convex-prostrate. A distinctive feature of the species is a bright yellow-ocher or honey-yellow hat and a yellowish leg with large-scaled belts. On the edges of the cap there are remnants of a bedspread. The middle of the cap has a darker, brown color, and the edges, on the contrary, are lighter.
The stem is 5-14 cm high and 1-2.5 cm thick, at first it is thick and tuberous with clearly visible membranous dark yellow or brownish bands, later it is cylindrical with a slight thickening, yellowish, from above with a clearly visible fibrous ring from the bedspread, and in the middle and near the base with several yellow-ocher membranous and large-scale belts.
The pulp is light, creamy-yellowish, dense, with a pleasant mushroom smell and a bitter taste.
The plates, adherent, frequent, wide, at first grayish with a bluish tint, later pale ocher and rusty ocher with a light edge.
Variability. The color of the cap varies from yellow-ocher to brownish.
Similar types. The tasty edible cobweb is yellow, or triumphal, in the color of the cap it is similar to the inedible goose cobweb (Cortinarius anserinus), which is distinguished by the characteristic smell of plums.
Cooking methods. Most delicious mushrooms among cobwebs, they are boiled, canned, pre-boiled in 2 waters to eliminate bitterness.
Common dung beetle (Coprinus cinereus).
Dung beetles differ from other mushrooms in their ability to quickly blacken. Most species of dung beetles are edible, but only when they are very young when they are strong. Once harvested, they must be cooked within one to two hours. They are very tasty and tender.
Medicinal properties:
- In the dung beetle, a substance was found that causes severe discomfort when drinking alcohol. This substance is toxic, insoluble in water, but soluble in alcohol. As a result, when drinking alcohol and dung beetles, poisoning, nausea, vomiting, increased and heavy heartbeat, and redness of the skin occur. These phenomena usually go away with time. However, if you repeat the intake of alcohol, then all the symptoms are repeated with even greater force. Dung beetles are used to treat alcoholism. For these purposes, young mushrooms are used.
Habitats: on manured soil, in gardens, parks, pastures, meadows, they usually grow in groups.
Season: August - October.
The hat has a diameter of 2-6 cm, at first bell-shaped, later prostrate. A distinctive feature of the species is a bell-ovoid shape of a gray or gray-gray-gray cap with a brownish crown, and the surface is covered with a white felt coating. The state of the fungus changes dramatically with time: the edges crack and turn darker, the whole fungus turns yellow and then darkens, and spreads.
Leg 2-8 cm high, 2-6 mm thick, long, fibrous, whitish, hollow inside. The base of the foot is slightly thickened.
The flesh is white at first, later gray, tender, without a characteristic smell and taste.
The plates are frequent, free, first white-gray, then yellow-gray, and finally completely black.
Variability. The color, shape and character of the cap change dramatically, at first gray bell-shaped, later convexly procumbent, yellowish, and at the end of development - prostrate, yellow-brown, with cracks and darker edges.
Similar types. The common dung beetle is similar to the shimmering dung beetle (Coprinus micaceus), which differs in the color of the cap - with a pronounced yellowish-brown tint.
Edibility: only young mushrooms are edible, which can be stored for 2-3 hours, after which they are unsuitable for consumption.
Inedible August mushrooms
Row gray-brown, or argyraceum (Tricholoma argyraceum)
Most rows growing in August are inedible. Gray-brown rows grow on small elevations in mixed forests.
Habitats: broad-leaved and coniferous forests with pine and beech, grow in small groups or singly.
Season: July - November.
The cap has a diameter of 3 to 8 cm, at first strongly convex, later convex and convex-prostrate. A distinctive feature of the species is a scaly, radially fibrous hat at the edges, similar to a gray-brown felt surface with a purple tint.
Leg 3-7 cm high and 6-14 mm thick, cylindrical, often curved, dense, whitish at first, later creamy, yellowish at the base.
The pulp is tender, fragile, whitish with a slight odor.
Plates of medium frequency, notched-attached or adherent to the stem, at first cream-colored, later cream-gray, sometimes with a purple tint.
Variability: the color of the cap varies from gray to gray-brown.
similarity to other species. The gray-brown row is similar to the earthy row (Tricholoma terreum), which is distinguished by an evenly colored gray hat.
Inedible due to unpleasant taste.
fly agaric
Fly agaric white or smelly (Amanita virosa).
Habitats: coniferous and deciduous forests, grow either in groups or singly.
Season: July - November.
Type description.
The cap has a diameter of 5-12 cm, at first hemispherical or bell-shaped, later convex. A distinctive feature of the species is a smooth, shiny white or ivory hat and plates of the same color, regardless of age, as well as the presence of a wide white Volvo, immersed at the base in the soil. The hat is usually covered with the remains of a veil.
Leg is long, 6-20 cm high, 8-20 mm thick, white, powdery. Only young specimens have a ring on the leg, then it disappears. The white volva in the ground has dimensions up to 3 cm, but it is not pulled out together with the mushroom.
Pulp: white, soft with an unpleasant odor, for which they called the species smelly.
The plates are free, frequent, soft, white.
Variability. The color of the cap changes little - from pure white to ivory.
Similar types. You need to be especially careful when collecting good edible champignons - meadow (Agaricus campestris), large-spore (Agaricus macrosporus), field (Agaricus arvensis). All these mushrooms early age have light plates with a slight yellowish or barely noticeable pinkish tinge and light caps. At this age, they can be confused with deadly poisonous fly agaric white or smelly. You should carefully smell the mushrooms, since the fly agaric has an unpleasant odor, this is the main difference for a young age. In adulthood, in all these champignons, the plates become light brown, pink, brownish in color, while in the fly agaric they remain white.
Deadly poisonous!
Fly agaric (Amanita citrina).
Habitats: coniferous and deciduous forests, on acidic soils, grow either in groups or singly.
Season: July - October.
Type description.
The cap has a diameter of 4-10 cm, at first spherical, later convex. A distinctive feature of the species is a yellowish-greenish hat with large light spots from scales, as well as a smooth leg with a large ring and a thickening at the base, surrounded by a Volvo. On the edges there are remnants of the bedspread.
The leg is long, 4-10 cm high, 7-20 mm thick, white or yellowish, with powdery coating. On the stem of the upper part there is a large, hanging ring of the same color as the hat, or whitish. From below, the leg is tuberous-widened and is located in a whitish volva.
Pulp: white, with the smell of raw potatoes.
The plates are free, frequent, soft, white or yellowish.
Variability. The color of the cap changes little - from yellowish-green to greenish-bluish and to ivory.
Similar types. You need to be especially careful when collecting good edible champignons - meadow (Agaricus campestris), large-spore (Agaricus macrosporus), field (Agaricus arvensis). All these champignons at an early age have light plates with a slight yellowish or slightly noticeable pinkish tint and light caps.
At this age, they can be confused with deadly poisonous toadstools. You should carefully smell the mushrooms, since the fly agaric has the smell of raw potatoes, this is the main difference for a young age. In adulthood, in all these champignons, the plates become light brown, pink, brownish in color, while in the fly agaric they remain white.
Poisonous.
Mycena adonis, or purple (Mycena adonis).
The accumulation of mycenae is a harbinger of the mushroom season. If there are a lot of them, if stumps are covered with them, then this is a clear sign that there will be many good and valuable mushrooms. These small inedible and hallucinogenic mushrooms are very diverse. A common feature is a thin stem and a thin hat.
Habitats: in damp places, among moss, grow in groups.
Season: July - October.
Type description.
The hat has a diameter of 1-1.5 cm, first bell-shaped, then convex. A distinctive feature of the species is a strongly tuberculate central cap, red-brown, coral-pink, yellow-brown or purple, with a striated and streaked lighter pinkish-cream edge.
The stem is thin, 4-7 cm tall, 1-2 mm thick, cylindrical, smooth, white-cream above, brownish below.
The pulp is thin, light cream.
The plates are of medium frequency, narrow, at first adherent, later notched-attached, wide, whitish with a flesh-colored tint, sometimes creamy-pinkish.
Variability: the color of the cap varies from pinkish brown to purple in the middle, and cream to pinkish along the edges. The striated edge is lighter in color and curves over time.
Similar types. Mycena Adonis is similar in shape to Abrams Mycena (Mycena Abramsii), which is distinguished by a lighter, yellowish-pink and larger cap.
Edibility: the unpleasant odor is hardly softened when decoction in 2-3 waters, for this reason they are not eaten.
Inedible.
Spiny flake (Pholiota shaggy).
These August mushrooms are very widely represented in mixed forests. They are mostly inedible and grow on stumps and fallen trees, less often on roots.
Habitats: on rotting trunks of deciduous trees, they usually grow in groups.
Season: August - October.
Type description.
The cap has a diameter of 3-12 cm, at first convex, later convex-prostrate. A distinctive feature of the species is a light beige or light straw hat with sharp light brown spikes. The edges of the hat crack over time.
The leg has a height of 3-10 cm, thickness - 5-12 mm. The stalk is white at first, later cream, and brownish with scales at the base.
Pulp: first white, later light cream.
The plates are frequent, at first adherent and whitish, later notched-attached and cream with a pinkish tinge.
Variability. The color of the cap changes with growth from light beige to light brown.
Similar types. The spiky scaly is similar to the hairy scaly, or common scaly (Pholiota squarrosa), which is distinguished by a reddish-brown cap.
Inedible.
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