Names and types of edible mushrooms. Mushrooms - what is it? Interesting facts about mushrooms Edible mushrooms in Russian forests
What is the most important thing for a mushroom picker who goes to the forest for a "quiet hunt"? No, not a basket at all (although it will also be needed), but knowledge, especially regarding which mushrooms are poisonous and which can be safely put in a basket. Without them, a trip for a forest delicacy can smoothly turn into an urgent trip to the hospital. In some cases, it will turn into the last walk in life. To avoid disastrous consequences, we bring to your attention a brief information about dangerous mushrooms, which cannot be cut in any case. Take a closer look at the photos and remember forever how they look. So let's start. 
Among the poisonous mushrooms, the pale grebe occupies the first place in terms of toxicity and the frequency of fatal poisoning. Its poison is resistant to heat treatment, moreover, it has belated symptoms. After tasting mushrooms, the first day you can feel like a completely healthy person, but this effect is deceptive. While precious time is running out to save lives, toxins are already doing their dirty work, destroying the liver and kidneys. From the second day, the symptoms of poisoning are manifested by headache and muscle pain, vomiting, but time has passed. 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 hats and legs and turns the harmless gifts of nature into a deadly weapon.
The toadstool grows in deciduous forests and in appearance (at a young age) slightly resembles champignons or greenfinches, depending on the color of the cap. The cap can be flat with a slight bulge or egg-shaped, with smooth edges and ingrown fibers. The color varies from white to greenish-olive, the plates under the hat are also white. The elongated stem at the base expands and is "shackled" in the remains of a film-bag, which hid a young mushroom under it, 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
Even children know about the dangerous properties of fly agaric. In all fairy tales, it is described as a deadly ingredient for making a poisonous potion. Everything is so simple: the red-headed mushroom with white spots, as everyone saw it in the illustrations in books, is not at all a single specimen. In addition to it, there are other varieties of fly agaric that differ from each other. Some of them are very edible. For example, Caesar mushroom, egg-shaped and blushing fly agaric. Of course, most species are still inedible. And some are life-threatening and it is strictly forbidden 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 hat after sprinkling it with sugar.
Deadly poisonous species of fly agaric, which pose the greatest danger to humans, include:
Small but deadly ragged mushroom
The poisonous mushroom got its name for 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 fungus is better known as fiber and has a modest size. The height of the stem 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, while the effect is noticeable after half an hour, and during the day all the symptoms of poisoning with this toxin disappear.
Beautiful, but "shitty mushroom"
This is exactly the case when the title corresponds to the content. It was not for nothing that the people dubbed the mushroom a false valui or a horseradish mushroom with such an indecent word - not only is it poisonous, but also the flesh is bitter, and the smell is simply disgusting and not at all mushroomy. But on the other hand, it is precisely thanks to its “aroma” that it will no longer be possible to ingratiate a mushroom picker under the guise of a russula, to which the valui is very similar.
The scientific name of the fungus sounds like "glutinous hebeloma."
False valui grows everywhere, but most often it can be seen at the end of summer on the bright edges of coniferous and deciduous forests, under oak, birch or aspen. The cap of a young mushroom is creamy white, convex, with the edges tucked down. With age, its center bends inward and darkens to a yellow-brown color, while the edges remain light. The skin on the hat is beautiful and smooth, but sticky. The bottom of the cap consists of adherent plates of gray-white color in young valued, and dirty yellow in old specimens. The dense bitter pulp also has a corresponding color. The leg of the false valuation is quite high, about 9 cm. It is wide at the base, then narrows upwards, covered with a white coating similar to flour.
A characteristic feature of the "horseradish fungus" is the presence of black blotches on the plates.
Poisonous double of summer mushrooms: sulfur-yellow honey agarics
Everyone knows that they grow on stumps in friendly flocks, but there is such a “relative” among them, which outwardly practically does not differ from delicious mushrooms, but causes severe poisoning. This is a false sulphur-yellow honey agaric. Poisonous twins live in groups on the remains of tree species almost everywhere, both in forests and in clearings between fields.
Mushrooms have small caps (maximum 7 cm in diameter) of a gray-yellow color, with a darker, reddish center. The flesh is light, bitter and smells bad. The plates under the cap are firmly attached to the stem; they are dark in the old mushroom. The light leg is long, up to 10 cm, and even, consists of fibers.
You can distinguish between “good” and “bad” honey mushrooms by the following signs:
- the edible mushroom has scales on the cap and stem, the false honey agaric does not have them;
- The “good” mushroom is dressed in a skirt on a leg, the “bad” one is not.
A satanic mushroom disguised as a boletus
The massive leg and dense pulp of the satanic mushroom make it look like, but eating such a handsome man is fraught with severe poisoning. Satanic pain, as this species is also called, tastes pretty good: neither you smell nor the bitterness characteristic of poisonous mushrooms.
Some scientists even classify the bolete 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 species contain, so it’s better not to risk your health.
Outwardly, the satanic mushroom is quite beautiful: a dirty white hat is fleshy, with a spongy yellow bottom, which turns red over time. The shape of the leg is similar to a real edible mushroom, the same massive, in the form of a barrel. Under the cap, the stem becomes thinner and turns yellow, the rest is orange-red. The flesh is very dense, white, pinkish only at the very base of the stem. Young mushrooms smell pleasant, but old specimens emit a disgusting smell of spoiled vegetables.
You can distinguish satanic pain from edible mushrooms by cutting the pulp: upon contact with air, it first acquires a red tint, and then turns blue.
Disputes about the edibility of pigs were stopped in the early 90s, when all types of these mushrooms were officially recognized as dangerous to human life and health. Some mushroom pickers to this day continue to collect them for food, but in no case should this be done, since pig toxins can accumulate in the body and symptoms of poisoning do not appear immediately.
Outwardly, poisonous mushrooms look like 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 inward, the edges are wavy. The fruiting body is yellowish in section, but quickly darkens from the air. Pigs grow in groups in forests and plantings, they especially love wind-blown trees, located among their rhizomes.
There are more than 30 varieties of pig's ear, as mushrooms are also called. All of them contain lectins and can cause poisoning, but the thin pig is recognized as the most dangerous. The cap of a young poisonous mushroom is smooth, dirty olive, becoming rusty over time. The short leg has the shape of a cylinder. When the mushroom body is broken, a clear smell of rotting wood is heard.
No less dangerous are such pigs:
poisonous umbrellas
Along the roads and roadsides, slender mushrooms grow in abundance on tall, thin stems with flat, wide-open hats resembling an umbrella. They are called umbrellas. The hat, in fact, as the mushroom grows, opens and becomes wider. 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 such umbrellas:
Poison rows
Row mushrooms have many varieties. There are among them both edible and very tasty mushrooms, as well as frankly tasteless and inedible species. And there are also very dangerous poisonous rows. Some of them resemble their "harmless" relatives, which easily mislead inexperienced mushroom pickers. Before heading into the forest, you should look for a person as your partner. He must know all the intricacies of the mushroom business and be able to distinguish “bad” rows from “good” rows.
The second name of rows is talkers.
Among the poisonous talkers, one of the most dangerous, capable of causing death, are the following rows:
Gall mushroom: inedible or poisonous?
Most scientists classify the gall fungus as inedible, since even forest insects do not dare to taste its bitter flesh. However, another group of researchers is convinced of the toxicity of this fungus. In the case of eating dense pulp, death does not occur. But the toxins contained in it in large quantities cause tremendous harm to internal organs, in particular the liver.
In the people for a peculiar taste, the mushroom is called mustard.
The dimensions of the poisonous mushroom are not small: the diameter of the brown-orange cap reaches 10 cm, and the creamy-red leg is very thick, with a darker grid pattern in the upper part.
The gall fungus is similar to white, but, unlike the latter, it always turns pink when broken.
Fragile Impatiens Galerina marsh
In the swampy areas of the forest, in the thickets of moss, you can find small mushrooms on a long thin stem - the marsh galerina. A fragile light yellow leg with a white ring at the top is easy to knock down even with a thin twig. Moreover, the mushroom is poisonous and it is still impossible to eat it. The dark yellow hat of the gallery 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 not a complete list of poisonous mushrooms, in addition, there are still a lot of false species that are easy to confuse with edible ones. If you are not sure which mushroom is under your feet - please pass by. It is better to make an extra circle through the forest or return home with an empty purse than to suffer from severe poisoning later. Be careful, take care of your health and the health of your loved ones!
Video about the most dangerous mushrooms for humans
poisonous mushrooms they contain deadly toxins and that is why it is strictly forbidden to eat them! Even after long and careful processing (drying, soaking, salting, etc.) poisonous mushrooms may not lose harmful substances. Before you go to the forest to pick mushrooms, you need to know at least in theory what some types of poisonous mushrooms that can be found in our forests. Every person who likes to go for mushrooms should clearly remember that putting unknown mushrooms in the basket is not worth it. After all, even the smallest poisonous mushroom, processed already along with the rest of the mushrooms, can lead to serious consequences.
poisonous mushrooms- These are mushrooms, when consumed in normal doses, a person receives severe poisoning. The nature of the action of toxins poisonous mushrooms are divided into three groups:
- mushrooms with a local irritant effect (food intoxication);
- fungi that cause disruption of activity in the central nervous system;
- mushrooms that cause poisoning, leading to death.
The first signs of mushroom poisoning - what to do in case of mushroom poisoning
The first signs of mushroom poisoning are similar to many other pathologies:
- vomiting, diarrhea, weakness, fever.
IT IS IMPORTANT TO KNOW:
In general, mushrooms are a very difficult product to digest. Mushrooms are not recommended for children, the elderly, and those who suffer from diseases of the gastrointestinal tract. Moreover, even healthy people mushrooms should not be consumed with alcohol and with starchy foods, in particular with potatoes.Poisonous mushrooms in the forests of Russia
Mortality from poisoning with poisonous mushrooms in some cases reaches 90%! Poisonous mushrooms are especially dangerous for a child's body. The main distinguishing feature of poisonous mushrooms is the presence of deadly substances in them, and not the external resemblance or absence of any "normal" mushroom sign. Therefore, going on a mushroom hunt, it is important to get acquainted with the representatives of poisonous mushrooms.
Poisonous Mushrooms - Pale Grebe
Pale grebe - perhaps the most poisonous mushroom! It is better to avoid poisoning with a pale toadstool! The appearance of this mushroom is practically not much different from other mushrooms growing in forests, so it is easy to quite simply confuse it with an edible mushroom.
The color of the cap of this toadstool has a yellowish-brown, pale greenish or greenish-olive color. Usually the center of the cap is darker in color than its edges. The structure of this mushroom species is quite fleshy, with pale green cylindrical stripes. On top of the leg is a striped-pale or white ring.
Pale grebe (photo) forms mycorrhiza with deciduous trees, growing in mixed and deciduous forests. Fruiting begins in late summer to late September. Pale grebe (pictures) has a strong toxic effect.
Poison mushrooms - False mushroom
The mushroom has a convex hat up to 5 cm in diameter. The color of the cap is predominantly yellowish with a red or orange tint and a darker color in the center. The mushroom has a thin, even, hollow, fibrous leg. The flesh of the mushroom is light yellow, has a bitter taste and an unpleasant odor.
False worm lives from June to October.
Most often it can be found in fairly large groups on rotting wood.
The fungus is poisonous and causes upset of the digestive organs. After 1-6 hours, signs of poisoning immediately appear: vomiting, loss of consciousness, nausea, excessive sweating.
False honey agarics are similar in appearance to autumn, winter, summer and gray-lamellar honey agarics.
Poisonous mushrooms - Chanterelle false (orange talker)
This poisonous mushroom has a cap of a bright color from orange-red to copper-red. The shape of the false chanterelle hat resembles a funnel with a smooth edge. The plates of the fungus are bright red, sinuous. The stalk is about 10 cm long and 10 mm wide, often narrowed towards the base. Chanterelle false mainly grows in the warm period of the year from July to October, near real chanterelles. Also, this type of mushroom often grows in families, in rare cases singly.
A false chanterelle can be easily distinguished from an edible chanterelle: A real chanterelle has a bright yellow color, a hat that is concave, smooth on top and wavy at the edges. The leg is dense and elastic, slightly darker than the cap. A characteristic feature of chanterelles is their pleasant fruity aroma. False relatives of the chanterelle are outwardly brighter, yellow-orange in color, with a hollow and thin leg. The edges of her hat are even, unlike a real fox. And most importantly: the pulp of the false chanterelle has a very unpleasant odor.How to spot a poisonous mushroom How to spot an edible mushroom
It's no secret that many poisonous mushrooms disguise themselves as edible ones. So, let's figure out how to distinguish edible mushrooms from inedible ones. It is worth remembering that even an edible mushroom can cause poisoning.
IT IS IMPORTANT TO KNOW:
Overripe mushrooms with a cap open like an umbrella have no nutritional value. It is better to hang such a mushroom on a twig - let the disputes spread around the area. But if the hat is curved like a dome, it means the mushroom has already released spores and poison is formed in it, similar to cadaveric. It is dangerous, it is the main cause of poisoning.
Let's figure out what differences between poisonous and edible mushrooms beginner mushroom pickers need to know. What you should pay attention to when picking mushrooms, what should alert mushroom lovers and how not to become a victim of poisonous mushrooms.
Differences between poisonous and edible mushrooms
Porcini Description: Cep is distinguished by a thick and dense stem, brown cap, white flesh, pleasant taste and smell. White fungus is quite easy to distinguish from poisonous ones. Danger: discoloration at the break, bitter taste. Do not confuse the white mushroom with the poisonous yellow - on the cut, its flesh turns pink. boletus Description: The boletus is distinguished by a dense, brown-red hat, the flesh turns blue at the break. So you can distinguish the edible boletus mushroom from other mushrooms. Danger boletus Description: The boletus is distinguished by a white leg with bright scales, a brownish hat on top, a white hat below, and white flesh at the break. These are the main differences between an edible mushroom, this is how edible boletus is distinguished from inedible mushrooms. Danger: the mushroom does not grow under its own tree. Oilers Description: Oiler (butter) has a yellow leg and the same hat with white marks along the edges and sticky, as if oiled, skin on top, which is easily removed with a knife. Learn to identify poisonous mushrooms. Danger: discoloration at the break, reddish spongy layer, bitter taste. Mokhoviki Description: Flywheels have a dark green or reddish velvet cap, yellow stem and spongy layer. These are the main features by which you can distinguish edible fly mushroom from inedible mushrooms. Danger: lack of velvety, reddish color of the spongy layer, bitter taste. Chanterelle Description: Chanterelle - dense, apricot or light orange in color, the plates from under the cap smoothly pass to a dense and strong leg. A way to distinguish edible chanterelle mushroom from inedible mushrooms. Danger: red-orange color, empty stem. Ginger Description: Camelina - agaric fungus of the corresponding color, secreting milky juice - orange and not bitter in taste. So to distinguish the edible mushroom mushroom from twin mushrooms. Danger: white, bitter, caustic milky juice. Honey mushrooms Description: Honey mushrooms are hatched by families on stumps, roots, trunks of dead trees. The ocher cap is covered with small black scales directed from the middle, under it are whitish plates, on the stem there is a white ring or film. Danger: growing on the ground, cap yellow or reddish, without scales, black, green or brown plates, no film or ring on the stem, earthy smell. breast Description: Milk mushroom - agaric, white, with fluffy edges, white and caustic milky juice, grows in flocks next to birch trees. So you can distinguish a mushroom from poisonous and inedible mushrooms. Danger: sparse blades, sharp blueness and stone hardness at the break, absence of birches nearby. Volnushka Description: Volnushka - agaric mushroom with a shaggy pink hat, curved at the edges, white and caustic milky juice. These are the distinguishing features of the wave. Danger: "wrong" hat - not pink, unfolded, without hairiness. Russula Description: Russula - agaric, easily broken, hats of different colors - pink, brownish, greenish, the skin is easily removed from them. So you can distinguish edible russula mushrooms from inedible ones. Danger: red or brown-black cap, pink stem, reddened or darkened soft film on the stem, rough and hard flesh, unpleasant and bitter taste.
There are no reliable methods for distinguishing between edible and poisonous mushrooms by eye., so the only way out is to know each of the mushrooms. If the species affiliation of mushrooms is in doubt, it is by no means worth eating them. Fortunately, among the hundreds of species found in nature, many differ in such clearly defined characters that it is difficult to confuse them with others. However, it is best to always have a mushroom guide on hand to distinguish poisonous mushrooms from edible mushrooms.How to identify poisonous mushrooms
Poisonous mushroom, know: there are two ways to remove poison:
- Boil the mushrooms for 15-30 minutes, then drain the broth and rinse the gifts of the forest in running water. To be sure, the procedure can be repeated twice. Only then mushrooms can be fried, marinated, added to soups.
- Dry mushrooms. By the way, this should be done in a warm, but well-ventilated room, strung on a thread and hung up, and not laid out on a battery or on a stove. In the first case, the toxin passes into the decoction, in the second it evaporates.
Both of these methods do not work on only one mushroom - pale grebe.
We wish you a pleasant quiet hunting. And remember that brought home mushrooms must be processed on the same day. The exception is agaric mushrooms - they can be soaked overnight.
Everyone who does not understand mushrooms is limited to buying them in a supermarket. After all, champignons and oyster mushrooms grown under artificial sun inspire more confidence than unknown natural gifts. But true mushroom pickers will not be able to be satisfied with the taste of fruits that do not smell of needles and are not washed with morning dew. Yes, and it is very difficult to deny yourself forest walks on a clear day off. Therefore, let's take a closer look at the external signs of popular edible mushrooms in our region.
Main characteristics of edible mushrooms
All the biological and ecological diversity of mushrooms on a planetary scale is simply impossible to cover. This is one of the largest specific groups of living organisms, which has become an integral part of terrestrial and aquatic ecosystems. Modern scientists know many types of the mushroom kingdom, but today there is no exact figure in any scientific source. In different literature, the species number of mushrooms varies from 100 thousand to 1.5 million. It is characteristic that each species is divided into classes, orders, and also has thousands of generic names and synonyms. Therefore, it is easy to get lost here just like in the forest. 
Did you know? The most unusual mushroom in the world is considered by contemporaries to be Plasmodium, which grows in central Russia. This creation of nature can walk. True, it moves at a speed of 1 meter in a few days..
Edible mushrooms are considered to be those specimens that are approved for consumption and do not carry any risks to human health. They differ from poisonous forest fruits in the structure of the hymenophore, the color and shape of the fruiting body, as well as in smell and taste. Their peculiarity lies in high gastronomic properties. After all, it is not in vain that among mushroom pickers there are parallel names for mushrooms - “vegetable meat” and “forest protein”. It is scientifically proven that such gifts of nature are rich in:
- proteins;
- amino acids;
- mycosis and glycogen (specific mushroom sugar);
- potassium;
- phosphorus;
- gray;
- magnesium;
- sodium;
- calcium;
- chlorine;
- vitamins (A, C, PP, D, the whole group B);
- enzymes (represented by amylase, lactase, oxidase, zymase, protease, cytase, which are of particular importance because they improve the absorption of food).
Many types of mushrooms in their nutritional value compete with potatoes, vegetables and fruits traditional for the Ukrainian table. Their significant disadvantage is poorly digestible shells of mushroom bodies. That is why the greatest benefit to the human body is brought by dried and powdered fruits. Did you know? Of the entire mushroom kingdom, the rarest specimen is considered to be the mushroom Chorioactis geaster, which means "devil's cigar" in translation. It is found in isolated cases only in the central zones of Texas and on some islands of Japan. A unique feature of this natural wonder is the specific whistle that is heard when the fungus releases spores..
According to the nutritional characteristics of mushrooms, Soviet scientists divided the edible group into 4 varieties:
- Mushrooms, mushrooms and milk mushrooms.
- Boletus, boletus, duboviki, oilers, volnushki, whites and champignons.
- Flywheels, valui, russula, chanterelles, morels and autumn mushrooms.
- Rows, raincoats and other little-known, rarely collected specimens.
Today, this classification is considered a bit outdated. Modern botanists agree that the division of mushrooms into food categories is inefficient and the scientific literature provides an individual description of each species. Beginning mushroom pickers should learn the golden rule of "silent hunting": one poisonous mushroom can ruin all the forest trophies in the basket. Therefore, if you find any inedible fruit among the harvested crop, send all the contents to the trash without regret. After all, the risks of intoxication are not included in any comparisons with the time and effort spent. Edible mushrooms: photos and names
Of the variety of edible mushrooms known to mankind, there are only a few thousand. At the same time, the lion's share of them went to representatives of fleshy micromycetes. Consider the most popular types.
Did you know? Real mushroom giants were found by Americans in 1985 in the states of Wisconsin and Oregon. The first find struck with its 140-kilogram weight, and the second - with the area of the mycelium, which occupied about a thousand hectares..
In botanical literature, this forest trophy is designated as or ( Boletus edulis). In everyday life, it is called truthful, dubrovnik, shirak and belas. 
The variety belongs to the genus Boletov and is considered the best of all known edible mushrooms. In Ukraine, it is not uncommon and occurs from early summer to mid-autumn in deciduous and coniferous forests. Often mushrooms can be found under birches, oaks, hornbeams, hazels, fir trees and pines.
- a hat with a diameter of 3 to 20 cm, a hemispherical, convex brown color with a smoky or reddish tint (the color of the hat largely depends on the place where the fungus grows: it is purple-brown under pines, chestnut or olive green under oaks, and under birches - light brown);
- leg length from 4 to 15 cm with a volume of 2-6 cm, club-shaped, cream-colored with a grayish or brown tint;
- white mesh on the top of the leg;
- the pulp is dense, juicy-fleshy, white, which does not change when cut;
- spindle-shaped spores, yellowish-olive, about 15-18 microns in size;
- a tubular layer of light and greenish tones (depending on the age of the fungus), which is easily separated from the cap;
- the smell at the site of the cuts is pleasant.
Important! Mushrooms are often confused with mustards. These are inedible mushrooms that are distinguished by pinkish spores, a black mesh on the stem, and bitter flesh.
It is worth taking note that in true porcini mushrooms, the skin from the cap is never removed. In Ukraine, the industrial harvesting of these forest trophies is carried out only in the Carpathians and Polissya. They are suitable for fresh consumption, for drying, conservation, salting, pickling. Traditional medicine advises introducing belas into the diet for angina pectoris, tuberculosis, frostbite, loss of strength and anemia. Volnushka
These trophies are considered conditionally edible. They are used as food only by residents of the northern regions of the globe, and Europeans do not recognize them as food. Botanists call these mushrooms Lactarius torminósus, and mushroom pickers call them volnyanka, decoctions and rubella. They represent the Russula family of the Milky genus, are pink and white.
Pink waves are characterized by:- a hat 4 to 12 cm in diameter, with a deep depression in the center and convex, pubescent edges, a pale pink or grayish hue that darkens when touched;
- stalk about 3-6 cm high with a diameter of 1 to 2 cm, cylindrical in shape, powerful and elastic structure with specific pubescence on a pale pink surface;
- cream or white spores;
- plates are frequent and not wide, which are always interspersed with intermediate membranes;
- the pulp is dense and firm, white in color, does not change when cut and is characterized by abundant, sharp-tasting juice secretion.
Important! Mushroom pickers should pay attention to the fact that volatility is characteristic of volushki, which depends on their age. For example, caps can change their color from yellow-orange to light green, and plates - from pinkish to yellow.
White waves are different:- a cap with a diameter of 4 to 8 cm with white densely pubescent skin (in older specimens, its surface is smoother and yellow);
- leg height from 2 to 4 cm with a volume of up to 2 cm, cylindrical shape with low hairiness, dense structure and uniform color;
- the pulp is slightly fragrant, white in color, with a dense but brittle structure;
- spores of white or cream color;
- plates are narrow and frequent;
- milky juice of white color, which does not change when interacting with oxygen and is characterized by causticity.
most often grow in groups under birches, on forest edges, rarely in coniferous forests. They are harvested from early August to mid-autumn. Any cooking requires thorough soaking and blanching. Use these mushrooms for preservation, drying, salting. Important! Edible volnushki are easily distinguished from other lactic mushrooms by the hairiness on the hat.
But in the latter version, the flesh becomes brown, which does not look aesthetically pleasing. Undercooked specimens are toxic, can cause digestive disorders and irritation of the mucous membranes. In salted form, they are allowed to be consumed no earlier than one hour after salting.
The species also represents the Syroezhkov family of the Mlechnikov genus. In scientific sources, the mushroom is designated Lactarius résimus, and in everyday life it is called real. 
Externally, this mushroom is characterized by:
- a hat with a diameter of 5 to 20 cm, funnel-shaped with strongly fleecy edges wrapped inward, with wet mucous skin of a milky or yellowish color;
- a leg up to 7 cm high with a volume up to 5 cm, cylindrical in shape, yellowish in color, with a smooth surface and a hollow interior;
- firm white pulp with a specific fruity odor;
- yellow spores;
- plates frequent and wide, white-yellow;
- milky juice caustic in taste, white, which in places of cuts changes to dirty yellow.
Important! Milk mushrooms are characterized by variability: old mushrooms become hollow inside, their plates turn yellow, and brown spotting may appear on the hat.
This bright mushroom with a peculiar shape is found on the postage stamps of Romania, Moldova, Belarus. The real chanterelle (Cantharellus cibarius) is a member of the Cantarell family. 
Many people recognize her by:
- a hat - with a diameter of 2.5 to 5 cm, which is characterized by asymmetric bulges at the edges and a leuko-shaped depression in the center, a yellow tint and a smooth surface;
- the stem is short (up to 4 cm high), smooth and solid, identical in color to the cap;
- spores - their size does not exceed 9.5 microns;
- plates - narrow, folded, bright yellow;
- pulp - differs in density and elasticity, white or slightly yellowish, with pleasant aroma and tastes.
Important! Real chanterelles are often confused with their counterparts. Therefore, when harvesting, special attention should be paid to the color of the trophy pulp. In pseudochanterelles, it is yellow-orange or pale pink.
At the same time, keep in mind that this variety is not on the forest edges. In cooking, it is customary to use chanterelles in fresh, pickled, salted and dried forms. They have a specific aroma and taste. Experts note that this variety exceeds all mushrooms known to mankind in terms of the composition of carotene, but is not recommended in large quantities, since it is difficult to digest in the body.
In the scientific literature, oyster mushrooms are simultaneously called oyster mushrooms (Pleurotus ostreatu) and belong to predatory varieties. The fact is that their spores are able to paralyze and digest nematodes living in the soil. Thus, the body compensates for its need for nitrogen. In addition, the variety is considered wood-destroying, as it grows in groups on the stumps and trunks of weakened living plants, as well as on dead wood. 
You can find most often on oaks, birches, mountain ash, willows, aspens. As a rule, these are dense bunches of 30 or more pieces, which coalesce at the base and form multi-tiered outgrowths. It is easy to recognize oyster mushrooms by the following characteristics:
- cap in diameter reaches about 5-30 cm, very fleshy, round ear-shaped with wavy edges (in young specimens it is convex, and becomes flat in adulthood), a smooth glossy surface and an unstable peculiar tonality, which borders on ashy, purple-brown and faded dirty yellow hues;
- mycelial plaque is present only on the skin of mushrooms that grow in a humid environment;
- leg up to 5 cm long and 0.8-3 cm thick, sometimes almost imperceptible, dense, cylindrical structure;
- the plates are sparse, up to 15 mm wide, have jumpers near the legs, their color varies from white to yellow-gray;
- spores are smooth, colorless, elongated, up to 13 microns in size;
- the pulp with age becomes more elastic and loses juiciness, fibrous, does not smell, has an anise flavor.
Did you know? Ukrainian mycelium from Volyn - Nina Danilyuk - in 2000 managed to find a giant mushroom that did not fit in a bucket and weighed about 3 kg. Its leg reached 40 cm, and the cap circumference - 94 cm.
Due to the fact that old oyster mushrooms are characterized by rigidity, only young mushrooms are suitable for food, the caps of which do not exceed 10 cm in diameter. In this case, the legs are removed on all trophies. The oyster mushroom hunting season begins in September and, under favorable weather conditions, lasts until the New Year. This variety in our latitudes cannot be confused with anything, but for Australians there is a risk of putting poisonous omphalotus in the basket.
This is the popular name for a certain group of fungi that grow on living or dead wood. They belong to different families and genera, and also differ in preferences for habitat conditions. 
For food purposes, autumn mushrooms are most often used. ( Armillaria mellea), which represent the Physalacrian family. According to various estimates of scientists, they are classified as conditionally edible or generally inedible. For example, honey mushrooms are not in demand among Western gourmets and are considered a low-value product. And in Eastern Europe - this is one of the favorite trophies of mushroom pickers.
Important! Undercooked mushrooms cause allergic reactions and severe eating disorders in people.
Honey mushrooms are easily recognizable by external signs. They have:- the cap develops up to 10 cm in diameter, is characterized by a convexity at a young age and a flatness at a mature age, it has a smooth surface and a greenish-olive coloring;
- leg solid, yellow-brown, 8 to 10 cm long with a volume of 2 cm, with small flaky scales;
- the plates are sparse, white-cream in color, darken with age to pinkish-brown hues;
- spores are white, up to 6 microns in size, have the shape of a wide ellipse;
- the flesh is white, juicy, with a pleasant aroma and taste, dense and fleshy on the caps, and fibrous and rough on the stem.
They love the wood of birch, elm, oak, pine, alder and aspen left after felling. In especially fruitful years, a night glow of stumps is noted, which is radiated by group growths of honey agarics. For food purposes, the fruits are salted, pickled, fried, boiled and dried. Important! When collecting again, be careful. The color of their hats depends on the soil in which they grow. For example, those specimens that appear on poplar, mulberry and white acacia are distinguished by honey-yellow tones, those that have grown from elderberry are dark gray, those from coniferous crops are purple-brown, and those from oak are brown. Edible mushrooms are often confused with false ones. Therefore, only those fruits that have a ring on the stem should be put in the basket.
Most mushroom pickers prefer green flywheels (Xerócomus subtomentósus), which are the most common of their kind. Some botanists classify them as mushrooms. 
These fruits are:
- a hat with a maximum diameter of up to 16 cm, a cushion-shaped bulge, a velvety surface and a smoky olive color;
- a cylindrical leg, up to 10 cm high and up to 2 cm thick, with a fibrous dark brown mesh;
- brown spores, up to 12 microns in size;
- the flesh is snow-white, in contact with oxygen it may acquire a slight blue.
Did you know? Although fly agarics are considered very poisonous, there are much fewer toxic substances in them than in pale grebe. For example, to obtain a lethal concentration of mushroom poison, you need to eat 4 kg of fly agaric. And one toadstool is enough to poison 4 people.
Among the edible varieties of oil, white, marsh, yellow, Bollini, and larch species are popular. In our latitudes, the latter variation is especially popular. 
She is characterized by:
- a hat up to 15 cm in diameter, convex in shape, with a bare sticky surface of lemon yellow or rich yellow-orange color;
- the stem is up to 12 cm high and 3 cm wide, club-shaped, with granular-mesh fragments at the top, as well as a ring, its color exactly matches the tone of the cap;
- spores are smooth, pale yellow, ellipsoid, up to 10 microns in size;
- the flesh is yellow with a lemon tint, brownish under the skin, soft, juicy with hard fibers, in old mushrooms the sections turn a little pink.
Did you know? Truffles are considered the most expensive mushrooms in the world. In France, the price per kilogram of this delicacy never falls below 2,000 euros..
In the people, this mushroom is also called the blackhead and. In botanical literature, it is designated as Léccinum scábrum and represents the genus Obabok. 
He is recognized by:
- a hat with a specific color that varies from white to gray-black;
- club-shaped stem, with oblong dark and light scales;
- white flesh that does not change when exposed to oxygen.
Represents the family and includes about fifty species. Most of them are considered edible. Some varieties have a bitter aftertaste, which is lost with careful pre-soaking and cooking of forest gifts. 
From the entire mushroom kingdom of russula stand out:
- a hat is spherical or prostrate (in some specimens it may be in the form of a funnel), with wrapped ribbed edges, dry skin of different colors;
- a cylindrical leg, with a hollow or dense structure, white or colored;
- plates frequent, brittle, yellowish;
- spores of white and dark yellow tones;
- the pulp is spongy and very fragile, white in young mushrooms and dark, as well as reddish in old ones.
Important! Russula with caustic burning pulp are poisonous. A small piece of raw fruit can cause severe irritation of the mucous membranes, vomiting and dizziness..
Fruiting in these representatives of the genus Obabok begins in early summer and lasts until mid-September. They are most often found in damp areas under shady trees. Rarely such a trophy can be found in coniferous forests. Aspen mushrooms are popular in Russia, Estonia, Latvia, Belarus, Western Europe and North America. 
The features of this forest fruit are:
- a hat of a hemispherical shape, with a circumference of up to 25 cm, with a bare or fleecy surface of a white-pink color (sometimes there are specimens with brown, bluish and greenish shades of the peel);
- club-shaped leg, high, white with brown-gray scales that appear over time;
- brown spores;
- tubular layer white-yellow or gray-brown;
- the flesh is juicy and fleshy, white or yellow, sometimes blue-green, upon contact with oxygen it very soon acquires a bluish tint, after which it turns black (it becomes purple in the stem).
Did you know? It is scientifically proven that mushrooms existed about 400 million years ago. This means that they appeared before dinosaurs. Like ferns, these gifts of nature were among the oldest inhabitants of the globe. Moreover, their spores have been able to adapt to new conditions for millennia, retaining all ancient species to this day.
These edible representatives of the Syroezhkov genus conquered all mushroom pickers with their specific taste. In everyday life they are called reeds or, and in the scientific literature - Lactarius deliciosus. 
The harvest should be sent between August and October. Often such trophies are found in humid forest areas. In Ukraine, these are Polissya and Prykarpattya. Signs of mushrooms are:
- hat with a diameter of 3 to 12 cm, leuco-shaped, sticky to the touch, gray-orange in color, with clear concentric stripes;
- the plates are rich orange, when touched they begin to turn green;
- spores are warty, up to 7 microns in size;
- the stem is very dense, exactly matches the cap in color, reaches up to 7 cm in length, and up to 2.5 cm in volume, becomes hollow with age;
- the flesh is yellow in the cap and white in the stem, when interacting with oxygen, the places of the cuts turn green;
- the milky juice is purple-orange (becomes dirty green after a few hours), has a pleasant smell and taste.
Did you know? The natural antibiotic lactarioviolin was found in the composition of mushrooms.
In France, absolutely all mushrooms are called. Therefore, linguists tend to think that the Slavic name of a whole genus of organisms from the Agarikov family is of French origin. 
Champignons have:
- the hat is massive and dense, hemispherical in shape, which becomes flat with age, white or dark brown, up to 20 cm in diameter;
- the plates are initially white, which turn gray with age;
- leg up to 5 cm high, dense, club-shaped, always having a one- or two-layered ring;
- the flesh, which comes in all sorts of shades of white, becomes yellow-red, juicy, with a pronounced mushroom smell when exposed to oxygen.
Important! When collecting champignons, pay attention to their records. This is the only important sign by which they can be distinguished from the poisonous representatives of the Amanitov family. In the latter, this part remains invariably white or lemon throughout life..
In the nature of the Eurasian continent, there is a small species diversity of such trophies. Mushroom pickers should beware of only yellow-skinned (Agaricus xanthodermus) and variegated (Agaricus meleagris) champignons. All other species are non-toxic. They are even massively cultivated on an industrial scale.
Outwardly, these fruits are very unattractive, but for their taste they are considered a valuable delicacy. In everyday life, they are called the "earthly heart", since they can be located underground at a depth of half a meter. And it is also the "black diamonds of cooking." Botanists classify truffles as a separate genus of marsupial mushrooms with an underground fleshy and juicy fruiting body. In cooking, Italian, Perigord and winter species are most valued. 
Basically, they grow in oak and beech forests of southern France and northern Italy. In Europe, specially trained dogs and pigs are used for "silent hunting". Experienced mushroom pickers advise paying attention to flies - in places where they swarm, under the foliage, there will surely be an earthen heart.
You can recognize the most valuable fruit by the following signs:
- the fruit body is potato-shaped, 2.5 to 8 cm in diameter, with a slight pleasant smell and large pyramidal protrusions up to 10 mm in diameter, olive-black;
- the flesh is white or yellow-brown with clear light veins, tastes like roasted sunflower seeds or nuts;
- ellipsoid-shaped spores develop only in a humus substrate.
Did you know? According to statistics, the world's truffle harvest is declining every year. On average, it does not exceed 50 tons.
This is a type of edible mushroom from the genus Lentinula. They are very widespread in East Asia. They got their name due to the growth on chestnut trees. Translated from Japanese, the word means "chestnut mushroom". In cooking, it is used in Japanese, Chinese, Korean, Vietnamese and Thai cuisines as a gourmet spice. In oriental medicine, there are also many recipes for the treatment of these fruits. 
In everyday life, the mushroom is also called oak, winter, black. Characteristically, in the world market, shiitake is considered the second important mushroom that is cultivated in industry. Growing a delicacy is quite realistic in the climatic conditions of Ukraine. To do this, it is important to acquire an artificial mushroom substrate.
When harvesting shiitake, you need to focus on the following characteristics of the mushroom:
- a hat of a hemispherical shape, up to 29 cm in diameter, with dry velvety skin of coffee or brown-brown color;
- the plates are white, thin and dense, in young specimens they are protected by a membrane coating, when squeezed they become dark brown;
- the leg is fibrous, cylindrical in shape, up to 20 cm high and up to 1.5 cm thick, with a smooth light brown surface;
- white ellipsoid spores;
- the pulp is dense, fleshy, juicy, cream or snow-white in color, with a pleasant aroma and a pronounced specific taste.
Did you know? The increased interest in shiitake in the world market is due to its antitumor effect. The main consumer of this delicacy is Japan, which annually imports about 2 thousand tons of the product.
The mushroom belongs to the Boletov family. In everyday life, it is called a bruise, tannery, dirty brown. The fruiting period begins in July and lasts until late autumn. August is considered the most fruitful. You should go in search of forests, where there are oaks, hornbeams, beeches, birches. also prefer calcareous soil and well-lit areas. These forest fruits are known in the Caucasus, Europe and the Far East. 
The signs of the fungus are:
- a hat with a diameter of 5 to 20 cm, semicircular in shape, with an olive-brown velvety skin that darkens when touched;
- the pulp is dense, odorless, with a mild taste, yellow in color (purple at the base of the stem);
- the plates are yellow, about 2.5-3 cm long, green or olive;
- club-shaped leg, up to 15 cm high with a volume of up to 6 cm, yellow-orange hue;
- spores olive-brown, smooth, fusiform.
Important! If you eat undercooked or raw oak, severe poisoning can occur. It is strictly contraindicated to combine this product of any degree of cooking with alcoholic beverages.
Edible varieties of these fruits must necessarily undergo thorough boiling. They differ from poisonous specimens in their bright color and not too tart smell. Most often used for filling in pies, and also consumed freshly prepared. 
Experienced mushroom pickers are advised to go "on a quiet hunt" from early July to the second half of October. To improve the taste of talkers, only the caps of young fruits are used for food. You can find them by:
- a cap with a bell-shaped circumference up to 22 cm, with folded edges and a tubercle in the middle, a smooth surface of a matte or red color;
- a stem up to 15 cm high, with a dense structure, a cylindrical shape and a color scheme corresponding to the hat (there are darker shades at the base);
- plates of medium density brown;
- the pulp is fleshy, dry, with a slightly pronounced almond aroma, white in color, which does not change on the cuts.
Important! Pay attention to the skin of the talker's hat. Poisonous fruits always have a characteristic powdery coating on it.
Many novice mushroom pickers are always impressed by the appearance of the bigheads. These trophies stand out from their counterparts very favorably due to their impressive size and shape. 
They have:
- the fruiting body is large, can develop up to 20 cm in diameter, non-standard club-shaped, which hardly fits into the generally accepted ideas about mushrooms;
- the stem can also reach 20 cm in height, there are more or less caps, in color it harmonizes with the top;
- the pulp is loose, white color.
Did you know? Mushrooms can survive at an altitude of 30 thousand meters above sea level, withstand radioactive exposure and pressure of 8 atmospheres. They also take root easily even on the surface of sulfuric acid..
He is a member of the genus Borovik. In everyday life, it is referred to as a yellow boletus or yellow boletus. It is very common in Polissya, the Carpathian region and in Western Europe. It is considered a heat-loving variety of Boletovs. It can be found in oak, hornbeam, beech plantings with high humidity and clay substrate. 
Externally, the fungus is characterized by:
- a cap with a diameter of 5 to 20 cm, a convex shape, which becomes flat with age, with a smooth matte surface of a clay color;
- pulp is heavy, with a dense structure, white or light yellow in color, which does not change when cut, with a pleasant, slightly sweet taste and a specific smell, reminiscent of iodoform;
- a leg with a rough surface, up to 16 cm high, up to 6 cm in volume, club-shaped, without a grid;
- tubular layer up to 3 cm in size, yellow at an early age and olive-lemon - in mature;
- yellow-olive spores, up to 6 microns in size, spindle-shaped and smooth.
Did you know? In the history of mushrooms, a fact was captured when Swiss mushroom pickers accidentally stumbled upon a huge trophy that had been growing for a thousand years. This giant mushroom measured 800 m long and 500 m wide, and its mycelium occupied 35 hectares of the area of the local national park in the city of Offenpass.
Basic rules for picking mushrooms
Mushroom hunting has its risks. In order not to be exposed to them, you need to clearly understand that it is extremely important to be able to collect mushrooms and understand their varieties. 
To safely harvest forest trophies, you must follow these rules:
- Go in search of environmentally friendly areas, away from noisy highways and production assets.
- Never put items in the shopping cart that you are not sure about. In this case, it is better to seek help from experienced mushroom pickers.
- Never take samples from raw fruit.
- During the "silent hunt" to minimize the touch of the hands to the mouth and face.
- Do not take mushrooms that have a white tuberous formation at the base.
- Compare found trophies with their toxic counterparts.
- Visually evaluate the entire fruit: leg, plates, cap, pulp.
- Do not delay the preparation of the harvest. It is better to immediately carry out the planned processing, because every hour the mushrooms lose their value.
- Never eat water in which mushrooms have been boiled. It can contain many toxic substances.
- Delete instances damaged by the wormhole, as well as those that have any damage.
- Only young fruits should fall into the mushroom picker's basket.
- All trophies must be cut, not pulled out.
- The best time for "quiet hunting" is considered to be early morning.
- If you go for mushrooms with children, do not lose sight of them and explain to the kids in advance about the potential danger of forest gifts.
Did you know? Soft mushroom caps can break through asphalt, concrete, marble and iron.
Video: mushroom picking rules
Mushroom poisoning is evidenced by:
- nausea;
- vomit;
- headache;
- cramps in the abdomen;
- diarrhea (up to 15 times a day);
- weakened heartbeat;
- hallucinations;
- cold extremities.
It also does not hurt to clean the gastrointestinal tract before the doctor arrives with an enema and gastric lavage (drink about 2 liters of a weak solution of potassium permanganate to induce vomiting). Improvement in the condition with adequate treatment occurs within a day. During the "quiet hunt" do not lose vigilance, carefully inspect the trophies and, if there are doubts about their edibility, it is better not to take them with you. Video: mushroom poisoning
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In the forests of the middle zone, in the mountains of Kamchatka and on the Kola Peninsula, in the forest belts of the North Caucasus and the famous steppes of Kazakhstan, in the regions of Central Asia, more than 300 species of edible mushrooms grow, which lovers of "quiet hunting" like to collect so much.
Indeed, the occupation is very exciting and interesting, allowing, moreover, to feast on the harvest. However, you need to know mushrooms so that poisonous ones do not get into the basket along with edible ones, eating which you can get severe food poisoning. Edible mushrooms with photos, names and descriptions are available for everyone interested in mushroom picking.
Mushrooms are considered edible, which can be used for food absolutely without risk to life and health, as they have significant gastronomic value, distinguished by a delicate and unique taste, dishes from them do not get bored and are always in demand and popularity.
Good mushrooms are called lamellar, on the underside of the caps there are lamellar structures or spongy, because their hats on the underside resemble a sponge, inside which there are spores.
During the collection, experienced mushroom pickers always pay attention to the special signs that the mushroom is edible:
Forest mushrooms grow from mycelium, resembling a grayish light mold that appears on a rotting tree. The delicate fibers of the mycelium braid the roots of the tree, creating a mutually beneficial symbiosis: the mushrooms get organic matter from the tree, the tree from the mycelium receives mineral nutrients and moisture. 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;
- under-thickness;
- boletus;
- tannery;
- pine mushroom;
- mottled or ordinary oak, others.
poddubovik 
In coniferous and mixed forests there are many other mushrooms that mushroom pickers are happy to find:
- mushrooms;
- honey mushrooms summer, autumn, meadow;
- boletus;
- russula;
- milk mushrooms;
- polish mushroom, and so on.
Chanterelles 
It is most correct to put mushrooms during harvesting in special wicker baskets, where they can be ventilated, in such a container it is easier for them to maintain their shape. It is impossible to collect mushrooms in bags, otherwise, after returning home, you can find a sticky, shapeless mass.
It is allowed to collect only those mushrooms that are known for sure that they are edible and young, old and wormy should be thrown away. It is better not to touch suspicious mushrooms at all, bypass them.
The best time to harvest is early morning, while the mushrooms are strong and fresh, they will last longer.
Characteristic features of edible mushrooms and their description
Among the noble representatives of edible, tasty and healthy mushrooms, there is a special group, which is usually characterized by one word "toadstools", because they are all poisonous or deadly poisonous, there are about 30 species of them. They are dangerous because they usually grow next to edible ones and often look like them. Unfortunately, only a few hours later it turns out that a dangerous mushroom was eaten when a person was poisoned and ended up in the hospital.
To avoid such serious troubles, it would be useful to look at the photos, names and descriptions of edible wild mushrooms before going on a “silent hunt”.
You can start with the first category, which includes the most noble, high-quality mushrooms with the highest taste and nutritional qualities.
White mushroom (or boletus) - he is given the palm, he is one of the most rare among relatives, the beneficial properties of this mushroom are unique, and the 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 on the cut. This is important to know, because it is poisonous gall fungus outwardly similar to white, but the surface of the spongy layer is pink, and the flesh turns red at the break. In young mushrooms, the legs are in the form of a drop or a barrel, with age it changes to a cylindrical one.
It occurs most often in summer, does not grow in groups, you can find it in sandy or grassy glades.
- a delicious mushroom, rich in trace elements, known as an absorbent that binds and removes harmful toxic substances from the human body. The cap of the boletus is of a muted brown hue, convex, reaching a diameter of 12 cm, the stem is covered with small scales, expanded towards the base. The flesh is without a specific mushroom smell, at the break it acquires a pinkish tint.
Mushrooms love moist soil, it’s worth following them into a birch grove after a good rain, you need to look right at the roots of birches, found in aspen forests.
- a mushroom that got its name due to its special carrot-red color, an interesting funnel-shaped hat, with a recess in the middle, circles are visible from the recess to the edges, the lower part and the stem are also orange, plastics turn green when pressed. The pulp is also bright orange, gives off a slight tarry aroma and taste, the milky juice that stands out at the break turns green, then turns brown. The taste qualities of the mushroom are highly valued.
Prefers to grow in pine forests on sandy soils.
real breast - 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. The cap at a young age is flat-convex, with a slight depression, turning with age into a funnel-shaped, yellowish or greenish-white. It has transparent, as if vitreous diametrical circles - one of the characteristic features of the breast. The plates from the stem extend to the edge of the cap, on which a fibrous fringe grows. White brittle pulp has a recognizable smell of mushrooms, white juice, winding, begins to turn yellow.
Further, 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 bypass them.
- a genus of tubular mushrooms, it got its name because of the oily cap, at first red-brown, then turning into yellow-ocher, semicircular with a tubercle in the center. The pulp has a juicy, yellowish color, without changing it on the cut.
Boletus (aspen) - while young, the hat has a spherical shape, after a couple of days its shape resembles a plate on a stocky leg extended up to 15 cm, covered with black scales. The cut on the pulp turns from white to pink-violet or gray-violet.
- refers to valuable, elite mushrooms, has some similarities with a porcini mushroom, its hat is chestnut-brown, first wrapped downwards, in adult mushrooms it turns upwards, becomes flatter, in rainy weather a sticky substance appears on it, the skin is separated with difficulty . The stem is dense, cylindrical up to 4 cm in diameter, often smooth, and occurs with thin scales.
- outwardly similar to a white mushroom, but it has a slightly different color, black-brown, a yellowish pale leg with reddish blotches. The flesh is fleshy and dense, bright yellow, turning green at the break.
Dubovik ordinary - its leg is brighter, the base is colored with a reddish tint with a light pinkish mesh. The pulp is also fleshy and dense, bright yellow, it turns green at the break.
The names of edible mushrooms of the third, penultimate category are not so well known to novice mushroom pickers, but it is quite numerous, mushrooms of this category are much more common than the first two combined. When during the mushroom season you can collect a sufficient number of porcini, saffron milk caps, milk mushrooms and others, volushki, chanterelles, russula, valui are bypassed by many. But when failures occur with the number of noble mushrooms, these mushrooms are also willingly harvested, and one cannot return home with empty baskets.
- pink, white, very similar to each other, the difference is only in the color of the hat, the pink wave has a young hat with a beard, a convex shape with red rings that fade with age, the white one has a lighter hat, there are no circles, the leg is thin, the plates are narrow and frequent. Due to the dense pulp, the volushki tolerate transportation well. They need a long heat treatment before use.
- the most common of the russula family, more than ten species grow on the territory of Russia, sometimes they are endowed with the poetic definition of "gems" for the beautiful various shades of hats. The most delicious are russula food with pinkish, reddish wavy curved or hemispherical hats, which become sticky in wet weather, in dry they are matte. There are hats unevenly colored, with white spots. The leg of the russula is from 3 to 10 cm in height, the flesh is usually white, rather fragile.
Chanterelles ordinary - 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, spicy taste. Chanterelles differ from mushrooms by a wavy or curly hat shape, they are lighter than mushrooms, they seem translucent to the light.
Interestingly, chanterelles are not wormy, because they contain chinomannose in the pulp, which etches insects and arthropods from the fungus. The indicator of accumulation of radionuclides is average.
When collecting chanterelles, you need to be careful not to get into the basket along with edible mushrooms fox false , which differs from the present only at a young age, becoming old, it acquires a pale yellow color.
They are distinguished when they find colonies of chanterelles with mushrooms of different ages:
- real mushrooms of any age of the same color;
- false young mushrooms are bright orange.
- with caps of a spherical shape, which in adult mushrooms becomes convex with drooping edges, yellowish plates with brownish spots, the flesh of the valu is white and dense. The smell of old mushrooms is unpleasant, so it is recommended to collect only young valui, similar to cams.
- mushrooms growing in bunches of many pieces, they grow annually 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, fallen trees. The color of their caps is beige-brown, always darker in the center, lighter towards the edges, with high humidity they acquire a reddish tint. The shape of the caps in young mushrooms is hemispherical, in mature ones it is flat, but the tubercle remains in the middle. In young mushrooms, a thin film grows from the leg to the hat, which breaks as it grows, a skirt remains on the leg.
The article presents not all edible mushrooms with photos, names and their detailed descriptions, there are a lot of varieties of mushrooms: goats, flywheels, rows, morels, raincoats, pigs, blackberries, bitters, others - their diversity is simply huge.
Going to the forest for mushrooms, modern inexperienced mushroom pickers can use mobile phones to capture photos of edible mushrooms that are most common in the area in order to be able to check the mushrooms they found with the photos available on the phone as a good clue.
An extended list of edible mushrooms with a photo
This slideshow contains all the mushrooms, including those not mentioned in the article:
The best way to learn to recognize edible and non-edible mushrooms on your own is to familiarize yourself with their names, descriptions and photos. Of course, it is better if you walk through the forest several times with an experienced mushroom picker, or show your prey at home, but everyone needs to learn to distinguish between real and false mushrooms.
You will find the names of mushrooms in alphabetical order, their descriptions and photos in this article, which you can later use as a guide to mushroom growing.
Types and names of mushrooms with pictures
The species diversity of mushrooms is very wide, so there is a strict classification of these inhabitants of the forest (Figure 1).
So, according to their edibility, they are divided into:
- Edible (white, boletus, champignon, chanterelle, etc.);
- Conditionally edible (dubovik, greenfinch, veselka, breast, line);
- Poisonous (satanic, pale grebe, fly agaric).
In addition, they are usually divided according to the type of bottom of the hat. According to this classification, they are tubular (outwardly resembles a porous sponge) and lamellar (plates are clearly visible on the inside of the cap). The first group includes butter, white, boletus and boletus. To the second - mushrooms, milk mushrooms, chanterelles, mushrooms and russula. Morels, which include morels and truffles, are considered a separate group.
Figure 1. Classification of edible varieties It is also customary to separate them according to nutritional value. According to this classification, they are of four types:
Since there are a lot of species, we will give the names of the most popular with their pictures. The best edible mushrooms with photos and names are shown in the video.
Edible mushrooms: photos and names
Edible varieties include those that can be freely eaten fresh, dried and boiled. They have high taste qualities, and you can distinguish an edible specimen from an inedible one in the forest by the color and shape of the fruiting body, smell, and some characteristic features.
Figure 2. Popular edible species: 1 - white, 2 - oyster mushroom, 3 - volushki, 4 - chanterelles We offer a list of the most popular edible mushrooms with photos and names(picture 2 and 3):
- White mushroom (boletus)- the most valuable find for a mushroom picker. It has a massive light stem, and the color of the cap can vary from cream to dark brown, depending on the region of growth. When broken, the flesh does not change color, and has a slight nutty flavor. It comes in several types: birch, pine and oak. All of them are similar in external characteristics and are suitable for food.
- Oyster mushroom: regal, pulmonary, horn-shaped and lemon, grows mainly on trees. Moreover, you can collect it not only in the forest, but also at home, sowing mycelium on logs or stumps.
- Volnushki, white and pink, have a hat depressed in the center, the diameter of which can reach 8 cm. The wave has a sweet pleasant smell, and at the break, the fruiting body begins to secrete sticky, sticky juice. They can be found not only in the forest, but also in open places.
- Chanterelles- more often they are bright yellow, but there are also light species (white chanterelle). They have a cylindrical leg, which expands upwards, and an irregularly shaped hat, slightly pressed into the middle.
- Butter dish there are also several types (real, cedar, deciduous, granular, white, yellow-brown, painted, red-red, red, gray, etc.). The most common is considered to be a real oiler, which grows on sandy soils in deciduous forests. The cap is flat, with a small tubercle in the middle, and a characteristic feature is the mucous skin, which is easily separated from the pulp.
- Honey mushrooms, meadow, autumn, summer and winter, belong to edible varieties that are very easy to collect, as they grow in large colonies on tree trunks and stumps. The color of honey agaric may vary depending on the region of growth and species, but, as a rule, its shade varies from cream to light brown. A characteristic feature of edible mushrooms is the presence of a ring on the leg, which is not present in false twins.
- Aspen mushrooms belong to the tubular: they have a thick stem and a cap of the correct form, the color of which differs depending on the species from cream to yellow and dark brown.
- mushrooms- bright, beautiful and tasty, which can be found in coniferous forests. Hat of the correct form, flat or funnel-shaped. The leg is cylindrical and dense, the color matches the hat. The flesh is orange, but in the air it quickly turns green and begins to secrete juice with a pronounced smell of coniferous resin. The smell is pleasant, and the taste of its flesh is slightly spicy.
Figure 3. The best edible mushrooms: 1 - butter dish, 2 - mushrooms, 3 - aspen mushrooms, 4 - mushrooms Edible varieties also include champignons, shiitake, russula, truffles and many other species that are not so much interested in mushroom pickers. However, it should be remembered that almost every edible variety has a poisonous counterpart, the names and features of which we will consider below.
Conditionally edible
Conditionally edible varieties are slightly less, and they are suitable for eating only after special heat treatment. Depending on the variety, it must either be boiled for a long time, periodically changing the water, or simply soaked in clean water, squeezed and cooked.
The most popular conditionally edible varieties include(picture 4):
- breast- a variety with dense pulp, which is quite suitable for eating, although milk mushrooms are considered inedible in Western countries. They are usually soaked to remove bitterness, then salted and pickled.
- Row green (greenfinch) differs from others in a pronounced green color of the stem and cap, which is preserved even after heat treatment.
- Morels- conditionally edible specimens with an unusual shape of a hat and a thick leg. It is recommended to eat them only after careful heat treatment.
Figure 4. Conditionally edible varieties: 1 - mushroom, 2 - greenfinch, 3 - morels Conditionally edible also include some types of truffles, russula and fly agaric. But there is one important rule that should be followed when collecting any mushrooms, including conditionally edible ones: if you have even a slight doubt about edibility, it is better to leave the prey in the forest.
Inedible mushrooms: photos and names
Inedible include species that are not eaten due to health hazards, poor taste and too hard pulp. Many representatives of this category are completely poisonous (deadly) to humans, others can cause hallucinations or mild discomfort.
It is worth avoiding such inedible specimens.(with photo and titles in Figure 5):
- Death cap- the most dangerous inhabitant of the forest, since even a small part of it can cause death. Despite the fact that it grows in almost all forests, it is quite difficult to meet it. Outwardly, it is absolutely proportional and very attractive: in young specimens, the cap is spherical with a slight greenish tinge, with age it turns white and stretches. Pale grebes are often confused with young floats (conditionally edible mushrooms), champignons and russula, and since one large specimen can easily poison several adults, it is better not to put a suspicious or dubious specimen in a basket at the slightest doubt.
- red fly agaric, probably familiar to everyone. He is very beautiful, with a bright red hat, covered with white spots. It can grow both singly and in groups.
- Satanic- one of the most common doubles of the white fungus. To distinguish it simply by a light hat and a brightly colored leg, uncharacteristic of mushrooms.
Figure 5. Dangerous inedible varieties: 1 - pale grebe, 2 - red fly agaric, 3 - satanic mushroom In fact, every edible double has a false double that disguises itself as a real one and can fall into the basket of an inexperienced quiet hunter. But, in fact, the greatest mortal danger is the pale grebe.
Note: Not only the fruiting bodies of pale grebes themselves are considered poisonous, but even their mycelium and spores, so it is strictly forbidden to even put them in a basket.
Most inedible varieties cause abdominal pain and symptoms of severe poisoning, and it is enough for a person to get medical attention. In addition, many inedible varieties have an unattractive appearance and poor taste, so they can only be eaten by accident. However, you must always be aware of the danger of poisoning, and carefully review all the booty that you brought from the forest.
The most dangerous inedible mushrooms are described in detail in the video.
The main difference between hallucinogenic and other types is that they have a psychotropic effect. Their action is in many ways similar to narcotic substances, so their intentional collection and use is punishable by criminal liability.
Common hallucinogenic varieties include(picture 6):
- Fly agaric red- a common inhabitant of deciduous forests. In ancient times, tinctures and decoctions from it were used as an antiseptic, immunomodulating agent and intoxicant for various rituals among the peoples of Siberia. However, it is not recommended to eat it, not so much because of the effect of hallucinations, but because of severe poisoning.
- Stropharia shitty got its name from the fact that it grows directly on piles of feces. Representatives of the variety are small, with brown hats, sometimes with a shiny and sticky surface.
- Paneolus campanulata (bell asshole) also grows mainly on manure-fertilized soils, but can also be found simply on swampy plains. The color of the cap and legs is from white to gray, the flesh is gray.
- Stropharia blue-green prefers the stumps of coniferous trees, growing on them singly or in groups. Eating it by accident will not work, as it has a very unpleasant taste. In Europe, such stropharia is considered edible and even bred on farms, while in the USA it is considered poisonous due to several deaths.
Figure 6. Common hallucinogenic varieties: 1 - red fly agaric, 2 - shitty stropharia, 3 - campanulate paneolus, 4 - blue-green stropharia Most hallucinogenic species grow in places where edible ones simply will not take root (too waterlogged soils, completely rotten stumps and manure heaps). In addition, they are small, mostly on thin legs, so it is difficult to confuse them with edible ones.
Poisonous mushrooms: photos and names
All poisonous varieties are somehow similar to edible ones (Figure 7). Even the deadly pale grebe, especially young specimens, can be confused with russula.
For example, there are several doubles of the boletus - the boletus le Gal, beautiful and purple, which differ from the real ones in the too bright color of the legs or hat, as well as the unpleasant smell of the pulp. There are also varieties that are easy to confuse with mushrooms or russula (for example, fiber and talker). Gall is similar to white, but its pulp has a very bitter taste.
Figure 7. Poisonous twins: 1 - purple boletus, 2 - bile, 3 - royal fly agaric, 4 - yellow-skinned champignon There are also poisonous doubles of mushrooms, which differ from the real ones in the absence of a leathery skirt on the leg. Poisonous varieties include fly agaric: grebe, panther, red, royal, smelly and white. Cobwebs are easily disguised as russula, mushrooms or aspen mushrooms.
There are also several types of poisonous champignons. For example, yellow-skinned is easy to confuse with an ordinary edible specimen, but during heat treatment it emits a pronounced unpleasant odor.
Unusual mushrooms of the world: names
Despite the fact that Russia is a truly mushroom country, very unusual specimens can be found not only here, but throughout the world.
We offer you several options for unusual edible and poisonous varieties with photos and names(picture 8):
- Blue- bright azure color. Found in India and New Zealand. Despite the fact that its toxicity is little studied, it is not recommended to eat it.
- bleeding tooth- a very bitter variety that is theoretically edible, but its unattractive appearance and poor taste make it unsuitable for food. It is found in North America, Iran, Korea and some European countries.
- bird's Nest- an unusual New Zealand variety that really resembles a bird's nest in shape. Inside the fruiting body are spores that, under the influence of rainwater, spread around.
- Blackberry comb also found in Russia. Its taste is similar to shrimp meat, and outwardly resembles a shaggy pile. Unfortunately, it is rare and listed in the Red Book, so it is grown mainly artificially.
- Golovach giant- a distant relative of champignon. It is also edible, but only young specimens with white flesh. It is found everywhere in deciduous forests, in fields and meadows.
- Devil's cigar- not only very beautiful, but also a rare variety that is found only in Texas and several regions of Japan.
Figure 8. The most unusual mushrooms in the world: 1 - blue, 2 - bleeding tooth, 3 - bird's nest, 4 - comb blackberry, 5 - giant golovach, 6 - devil's cigar Another unusual representative is the brain tremor, which is found mainly in temperate climates. You can not eat it, as it is deadly poisonous. We have given a far from complete list of unusual varieties, since specimens of a strange shape and color are found all over the world. Unfortunately, most of them are inedible.
An overview of the unusual mushrooms of the world is given in the video.
Lamellar and tubular: names
All mushrooms are divided into lamellar and tubular, depending on the type of pulp on the cap. If it resembles a sponge, it is tubular, and if stripes are visible under the hat, then it is lamellar.
The most famous representative of the tubular is considered white, but this group also includes butter, boletus and boletus. Everyone has probably seen the lamellar one: this is the most common champignon, but it is among the lamellar varieties that the most poisonous ones are. Among the edible representatives, russula, mushrooms, mushrooms and chanterelles can be distinguished.