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Edible mushrooms large and small. Edible mushrooms - a list with names, descriptions, photos. Main characteristics of edible mushrooms

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Before you go to the forest for a “silent hunt”, you need to find out the varieties, name, description and look at photos of edible mushrooms (eukaryotic organisms). If you study them, you can see that the lower part of their cap is covered with a spongy structure where spores are placed. They are also called lamellar, they are very much appreciated in cooking, thanks to their unique taste and many useful properties.

Types of edible mushrooms

In nature, there are a large number of different mushrooms, some can be eaten, while others are dangerous to eat. Edible ones do not threaten human health, differing from poisonous ones in the structure of the hymenophore, color and shape. There are several types of edible representatives of this kingdom of wildlife:

  • boletus;
  • russula;
  • chanterelles;
  • milk mushrooms;
  • Champignon;
  • White mushrooms;
  • honey mushrooms;
  • rubella.

Signs of edible mushrooms

Among eukaryotic organisms, there are also poisonous ones, which outwardly almost do not differ from useful ones, so study the signs of their difference in order to avoid poisoning. For example, white fungus is very easy to confuse with mustard, which has an inedible bile taste. So, you can distinguish an edible mushroom from its poisonous counterparts by the following parameters:

  1. Place of growth, which can be recognized from the description of edible and dangerous poisonous.
  2. A pungent unpleasant odor that poisonous specimens contain.
  3. Calm discreet color, which is typical for representatives of the food category of eukaryotic organisms.
  4. Food categories do not have a characteristic pattern on the stem.

Popular edibles

All mushrooms edible for humans are rich in glycogen, salts, carbohydrates, vitamins and a lot of minerals. This class of wildlife as food has a positive effect on appetite, promotes the production of gastric juice, and improves digestion. The most famous names of edible mushrooms:

  • camelina;
  • porcini;
  • boletus;
  • oiler;
  • boletus;
  • champignon;
  • fox;
  • honey agaric;
  • truffle.

This species of edible lamellar eukaryotic organisms grows on a tree and is one of the popular objects of "silent hunting" among mushroom pickers. The size of the cap reaches a diameter of 5 to 15 cm, its shape is round with edges bent inward. In mature mushrooms, the top is slightly convex with a tubercle in the middle. Color - from gray-yellow to brown shades, there are small scales. The pulp is dense, white, has a sour taste and a pleasant smell.

Autumn mushrooms have cylindrical legs, up to 2 cm in diameter and 6 to 12 cm long. The top is light, there is a white ring, the bottom of the leg is dense brown. Mushrooms grow from late summer (August) to mid-autumn (October) on deciduous trees, mainly on birch. They grow in wavy colonies, no more than 2 times / year, the duration of growth lasts 15 days.

Another name is yellow fox. It appeared due to the color of the cap - from egg to rich yellow, sometimes faded, light, almost white. The shape of the apex is irregular, funnel-shaped, 6-10 cm in diameter, in young ones it is almost flat, fleshy. The pulp of the common chanterelle is dense with the same yellowish tint, a slight mushroom smell and a spicy taste. Leg - fused with a hat, narrowed down, up to 7 cm in length.

These edible forest mushrooms grow from June to late autumn in whole families in coniferous, mixed, deciduous forests. Often it can be found in mosses. The baskets of mushroom pickers are especially full of them in July, which is the peak of growth. Chanterelles are one of the famous agaric mushrooms that appear after rain and are eaten as a delicacy. Often they are confused with saffron milk caps, but if you compare the photos, you can see that the saffron cap has a flatter cap, and the leg and flesh are of a rich orange color.

They are also called pecheritsy and meadow champignons. These are edible cap mushrooms with a cap of a spherical convex shape in diameter from 6 to 15 cm and with brown scales. Mushrooms are first white and then brownish caps with a dry surface. The plates are whitish, slightly pink, and later brown-red with a brown tint. The leg is even, 3-10 cm long, the flesh is fleshy, with a delicate mushroom taste and smell. Mushrooms grow in meadows, pastures, gardens and parks, it is especially good to collect them after rain.

These edible mushrooms are very popular in cooking, they are prepared in all possible ways. Boletus mushrooms have a cap color from light gray to brown, their shape is pillow-shaped with a diameter of up to 15 cm. The flesh is white with a pleasant mushroom aroma. The leg can grow up to 15 cm in length, has a cylindrical shape, extended to the bottom. Common boletus grows in mixed, birch forests from early summer to late autumn.

Butterflies are one of the best known edible eukaryotic organisms. Often they grow in large groups mainly on sandy soils. The oil cap can be up to 15 cm in diameter, has a chocolate brown color with a brown tint. The surface is mucous, easily separated from the pulp. The tubular layer is yellow, adhering to the leg, which reaches a length of up to 10 cm. The pulp is juicy white, becoming yellow-lemon over time, thick legs. Butter dish is easily digested, therefore it is eaten fried, boiled, dried and pickled.

These edible mushrooms grow in whole piles, which is why they got their name. The hat is dense, cream-colored, up to 12 cm (sometimes up to 20 cm) in diameter. The plates have yellowish edges, the stem is white, cylindrical in shape up to 6 cm in length. The pulp is dense, white with a pronounced pleasant smell and taste. This variety grows in mixed, birch, pine forests from July to the end of September. Before going after mushrooms, you need to know what they look like and be prepared to look for them, because they hide under the foliage.

Conditionally edible mushrooms

Eukaryotic organisms from this classification differ from the previous ones in that they are forbidden to be eaten without prior heat treatment. Before starting cooking, most of these specimens must be boiled several times, changing the water, and some need to be soaked and fried. Check out the list of mushrooms that belong to this group:

  • woodland champignon;
  • morel cap;
  • spherical sarcosoma;
  • cobweb blue;
  • fox false;
  • pink wave;
  • thyroid disease and others.

It can be found in summer and autumn in coniferous, deciduous forests. The cap diameter is from 3 to 6 cm, it is painted in a bright orange color with a brown tint, has a funnel shape. The pulp of the false chanterelle is soft, viscous, without a pronounced smell, taste. The plates are orange, frequent, descending along a thin yellow-orange stalk. False chanterelle is not poisonous, but can disrupt digestion, sometimes has an unpleasant woody taste. Hats are mainly eaten.

This eukaryotic organism has several names: volnyanka, volzhanka, volnukha, rubella, etc. The cap of the volnushka has the shape of a funnel with a sunken center, the color is pink-orange, the diameter is up to 10 cm. The leg is cylindrical, tapering to the bottom, up to 6 cm in length . The pulp of the volnushka is fragile, whitish in color, if it is damaged, light juice and a pungent odor will appear. It grows in mixed or birch forests (usually in groups) from late July to mid-September.

The color of this eukaryotic organism depends on its age. Young specimens are dark, brown, and brighten with age. The hat of a morel cap resembles a walnut, all dotted with uneven stripes, wrinkles, similar to convolutions. Its leg is cylindrical, always curved. The pulp is similar to cotton wool with a specific smell of dampness. Morel caps grow on moist soil, next to streams, ditches, water. Harvest peaks in April-May.

Little known edible mushrooms

There are different varieties of edible mushrooms and, having come to the forest, you need to know which of them can be considered inedible. To do this, before the "quiet hunt" be sure to study the photographs and descriptions of eukaryotic organisms. There are such rare specimens that it is not immediately clear what they are - poisonous, inedible or quite suitable for food. Here is a list of some little-known edible representatives of this class of wildlife:

  • raincoat;
  • funnel talker;
  • row purple;
  • garlic plant;
  • pigeon oyster mushroom;
  • flake hairy;
  • polish mushroom;
  • rowing gray (cockerel);
  • white dung beetle and others.

It is also called chestnut mushroom or pan mushroom. It has an excellent taste, so it is highly valued in cooking. The moss fly cap is hemispherical, convex, from 5 to 15 cm in diameter, becomes sticky in the rain. The color of the top is chocolate brown, chestnut. The tubular layer is yellowish, and with age - golden and greenish-yellow. The leg of the flywheel is cylindrical, it can narrow or expand towards the bottom. The pulp is dense, fleshy, with a pleasant mushroom smell. Chestnut flywheel grows on sandy soils under coniferous trees, sometimes under oak or chestnut.

Such eukaryotic organisms are presented in several forms: gum-bearing, fiery, golden and others. They grow in families on dead and living trunks, on stumps, roots, in hollows, and have medicinal properties. Often, flake can be found under spruce, apple, birch or aspen. The cap is convex, fleshy, from 5 to 15 cm in diameter, has a yellow-honey color, the flesh is pale. Leg up to 2 cm thick and up to 15 cm high, one-color, scaly, on young specimens there is a ring. Scaly hairy contains a substance used to treat gout.

The second name is the common rot. The cap is convex, becomes flat with age, up to 3 cm in diameter. The color of the crown is yellow-brown, light at the edges, the surface is dense, rough. The pulp of garlic is pale, has a rich smell of garlic, thanks to which the name appeared. When the mushroom dries, the smell intensifies even more. The leg is brown-red, light at the base, empty inside. Common non-rotters grow in large families in different forests, choosing dry sandy soil. The peak of growth is from July to October.

They are not always taken even by experienced lovers of “silent hunting” and in vain, because raincoats are not only tasty, but also healing. They appear in meadows and pastures after rains. The cap diameter is 2-5 cm, the shape is spherical, the color is white, sometimes light brown, there is a hole for spores on top. The pulp of the raincoat is dense, but at the same time tasty, juicy, becomes soft with age. Young mushrooms have spikes on the surface of the cap, which are washed off over time. The leg is small, from 1.5 to 3.5 cm in height, thickened. Raincoats grow in groups in parks and lawns, the peak harvest is from June to October.

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Edible mushrooms: names with descriptions

To collect edible mushrooms, it is not necessary to wait until the end of summer. Many appetizing species have inhabited the forest since June, and especially the early ones - already from spring. Knowing the species of some edible mushrooms will help distinguish them from dangerous ones.

Mushrooms that appear before everyone else, when properly prepared, are no less tasty than those picked in summer and autumn. The main thing is to distinguish them from poisonous species, which also grow immediately after the snow melts.

Morels

They appear in areas well warmed by the rays of the sun. Their hat is dotted with folds and indentations, giving the morel a wrinkled appearance. The mushroom has several common varieties, so the shape of the cap may vary.: be pear-shaped, elongated, conical.

Subpricot

Scientific name - thyroid rosacea. It has brown legs and a hat. The diameter of the latter is from 1 to 10 cm. The white pulp, which tastes good, is traditionally used in canning. Grows in gardens and wild groves with apricot.

Subpricot

oyster mushrooms

They grow in limbo on stumps, attaching to them with a thin leg. The color of the hat, often growing up to 30 cm in diameter, varies from snow-white to brown. Oyster mushrooms usually form whole flocks, which makes them easier to collect.

Meadow mushrooms

These are thin agaric mushrooms, appearing in May in glades and forest edges in the form of "witch's rings". The diameter of the chestnut hat is quite small: less than 4 cm.

Meadow mushrooms

Champignon

These valuable forest dwellers appear in mid-May in warm climate regions, choosing well-lit open spaces. The globular hat is painted white, and the leg may have beige shades. It is widely used in cooking, including for the preparation of gourmet dishes.

Gallery: edible mushrooms (25 photos)





















boletus

They appear everywhere at the end of May. This is a hat mushroom that loves the sun. Boletus usually grows in "families" around trees. Their hemispherical cap can be either white or dark brown, depending on the age of the find. It is important to distinguish between boletus and gall fungus: the latter has a burning taste with bitterness and a pink layer of spores, while in boletus spores the spores are gray.

boletus

Oilers

Appear simultaneously with boletus, but prefer pine forests. A distinctive feature of the butter dish is a brown cap covered with a sticky film.

How to pick mushrooms (video)

summer edible mushrooms

In summer, spring mushrooms also grow, to which new ones join. Avid lovers of quiet hunting go to the forest from June itself, and in August, which is the peak of fruiting, everyone else joins them.

Porcini

The first place in the list of summer species is, of course, white. This is a very valuable species, because it has not only excellent taste, but also healing properties: it contains substances that kill bacteria.

The appearance of "white" is difficult to confuse with others: a fleshy hat, dyed in warm shades of brown, pink or even white, is attached to a plump leg. The pulp has a pleasant taste and aroma.

For its positive properties, it is called the "king of mushrooms." You can find "white" in forests with birches and pines, in open areas. But the fungus itself prefers to stay in the shade, hiding under fallen trees or thick grass.

Porcini

mokhovik

Grows in forests that have oaks or pines. At first glance, the flywheel resembles a butter dish, but the surface of its brown or olive cap is dry and has a velvety texture. Their diameter does not exceed 10 cm, but in a favorable environment, this figure can become larger.

Russula

It is a small and very fragile mushroom that grows in large numbers everywhere. The color of the hats is the most diverse: yellow, pink, purple, white. White flesh, easily broken when pressed, sweet in taste. Russula grow until late autumn mainly in the lowlands of any forest, and are undemanding to the soil. Despite the name, russula is better to cook: fry in breadcrumbs, boil, add to soup and potatoes, or pickle for the winter.

Russula

bittersweet

They grow in large "families" in well-moistened areas of mixed and coniferous forests. This agaric does not exceed 10 cm in diameter. His hat in a young bitter is almost flat, with time it turns into a funnel-shaped one. Both the leg and the skin are brick-colored. The pulp, like that of russula, is fragile; when damaged, white juice may appear from it.

Chanterelles

These are mushrooms loved by many, making an excellent duet with potatoes when frying. They appear in June among moss in birch or pine forests.

Chanterelles grow in a dense carpet or bright yellow (for which they got their name). The funnel-shaped hat has a wavy edging. A nice feature of the fungus is that it is almost always untouched by worms.

Varieties of edible mushrooms (video)

Edible autumn mushrooms

The beginning of September can be called the most productive time for picking mushrooms, when a wide variety of species grow in the forest: from boletus that appeared in May to autumn mushrooms.

Honey mushrooms

Perhaps the most beloved inhabitants of the mushroom kingdom that appear in the fall are honey agarics (they are also called honey agarics). Some varieties begin to grow as early as late summer.

Honey mushrooms never grow alone: ​​they "attack" stumps, logs and even healthy trees in whole colonies. One family can have up to 100 pieces. Therefore, collecting them is easy and fast.

Honey mushrooms are brown and red hat mushrooms.. The diameter of the brown hat, darkening towards the middle, is from 2 to 10 cm. These are mushrooms that smell and taste good, therefore they are used for cooking in almost any form. Especially tasty are miniature young mushrooms with legs, marinated in spicy brine.

Ryadovki

A large family whose representatives grow in orderly rows in pine or mixed forests. Can sometimes form ring-shaped colonies . They have many species, most of which are edible. But there are also poisonous rows.

These are medium-sized mushrooms (average diameter is 5-13 cm), the caps of which are painted in various colors. Their shape changes over time: old specimens are usually almost flat, with a knob in the middle; young ones can be cone-shaped.

Mokruha

It is an edible species often confused with grebes. Its cap is usually covered with mucus, but may be dry. There are different types of mokruha, for example, spruce and pink.

How to distinguish edible mushrooms from inedible

The task of a lover of quiet hunting is not only to find mushrooms, but also to distinguish edible from inedible and even poisonous ones. Knowledge and practical experience help in this. The easiest way to avoid mistakes is to know the characteristics of the species. But there are still general rules to determine how safe the mushroom is for health.

edible mushrooms

They have the following properties:

  • pleasant “edible” smell;
  • the bottom of the cap is covered with a tubular layer;
  • they were chosen by bugs or worms;
  • the skin of the cap is characteristic in color for its species.

There are general rules to determine how safe a mushroom is for health.

inedible mushrooms

If there is any doubt about the suitability for eating the find, then it is better to leave it when the mushroom:

  • has an unusual or bright color;
  • a sharp and unpleasant odor emanates from it;
  • there are no pests on the surface;
  • the cut acquires an unnatural color;
  • there is no tubular layer under the hat.

The variety of species does not allow us to derive an axiom of how to determine by appearance whether a mushroom is dangerous or not. They successfully disguise themselves as each other and almost do not differ. Therefore, the main rule of all mushroom pickers says: "If you're not sure - don't take it."

The main rule of all mushroom pickers is: If you're not sure, don't take it.

What mushrooms appear the very first

Poisonous mushrooms of small size usually appear first from the ground. They are thin, fragile and unremarkable; grow literally everywhere: in forests, parks and lawns along with the first grass.

The very first edible morels will appear a little later, from about mid-April in the middle lane.

The importance of edible mushrooms in human nutrition

Mushrooms are widely used in cooking. Their taste and smell are determined by extractive and aromatic substances. The product is used mainly after heat treatment: as an addition to vegetable and meat dishes, salads and snacks. Dried caps and legs are added to soups to give them a characteristic flavor and aroma. Another common cooking method is canning, in which spicy spices and plants are added.

Not all varieties of mushrooms are edible. Therefore, going to the forest, you need to know how edible mushrooms differ from inedible ones.

  • Photos and names of mushrooms

    Differences

    Sometimes poisoning occurs due to one piece of pale toadstool or red fly agaric that fell on the table along with edible mushrooms. In order not to confuse edible and inedible mushrooms, it is necessary to accurately understand which specimens are common in the area, how they look. They put in the basket only the mushroom that is well known.

    These are the main differences between edible and non-edible mushrooms. Of the poisonous species in Russia, the most common are pale grebe (green fly agaric), red fly agaric, thin pig and satanic mushroom. Pale grebe is deadly.

    If the above signs are absent, but there is no certainty that the specimen found does not contain toxic substances, it should not be taken.

    Types of edible mushrooms

    There are different classifications of mushrooms. They are divided into categories depending on the growing area (forest, steppe), fruiting time (spring, summer, autumn, winter), structures (tubular, lamellar), etc. To recognize whether an edible mushroom or not, it is not necessary to know about the existence of these categories, a fairly accurate and complete description.

    The list of edible mushrooms is huge. On the territory of Russia, mushrooms, mushrooms, mushrooms, boletus, boletus, volnushki, chanterelles, russula, boletus and milk mushrooms are most often found.

    Mushrooms

    This mushroom is also known as "white". He owes this name due to the snow-white color of the pulp. Due to their taste and rich aroma, mushrooms are considered a delicacy.

    Boletus has a tubular hymenophore structure. The size of the cap varies from 10 to 30 cm. In small mushrooms, the shape of the cap resembles a hemisphere. As they grow older, it straightens a little and becomes flat-rounded. The cap is covered with a matte cuticle of medium thickness, colored light brown or brown, less often dark orange. The edges of the cap are always slightly lighter than its center. After rain, it acquires a slight sheen. The fleshy pulp has a rich mushroom aroma and a dense structure.

    The height of the leg varies from 10 to 25 cm. It is painted light brown, sometimes there is a slight reddish tint. At the base, the stem is slightly wider than at the junction with the cap (this is a typical shape). In shape, it resembles a barrel or cylinder. The tubular layer is painted white or olive.

    This species is easy to find in both coniferous and deciduous forests. Collection time is summer. Borovik is unpretentious to the climate and grows well even in the north.

    Honey mushrooms

    This type of mushroom is most often found near stumps and trees. Honey mushrooms grow in numerous groups, which is their characteristic feature. They have a lamellar structure of the spore-bearing layer. The diameter of the hat varies between 5-10 cm. It is painted in beige, honey or brown. In young specimens, the color of the cap is more saturated than in old ones. Changes with age and its shape. From hemispherical, it turns into an umbrella-shaped. The surface of the skin on the cap at a young age is covered with a small number of scales, and later becomes smooth.

    Irina Selyutina (Biologist):

    Experienced mushroom pickers advise collecting only young mushrooms that meet all the requirements for appearance, according to which they clearly differ from poisonous counterparts:

    • scales on the surface of the cap;
    • "skirt" on the leg;
    • plates of cream, white or slightly yellowish color;
    • calm color of the fruiting body.

    The height of a thin cylindrical leg varies between 5-13 cm. The color of the flexible leg matches the color of the cap. At the base of the leg, it is more saturated than in other areas. Many representatives have a membranous “skirt” on the leg - the remnant of the film that covered the hymenophore. The harvest time is autumn.

    mushrooms

    These edible mushrooms prefer coniferous forests. The structure of the hymenophore (spore-bearing layer) of the fungus is lamellar. The diameter of the hat varies from 3 to 9 cm. It is painted in a soft orange color. The color of the cap corresponds to the dense pulp. In shape, it is hemispherical in young specimens, and funnel-shaped in old specimens, smooth edges are slightly bent inward. The smooth skin covering the hat becomes sticky after rain and high humidity.

    Irina Selyutina (Biologist):

    The mushrooms rise above the ground to a height of 3-8 cm. The brittle leg is painted in a color corresponding to the color of the cap, and becomes hollow inside with age. Sometimes there are spots of a lighter or darker shade on the leg. The first mushrooms appear in early summer. They can be found in coniferous forests.

    Oilers

    Forest butterflies have a tubular hat, as if covered with oil, which is their characteristic feature. Therefore, such a name arose. At a young age, the cap has a hemispherical shape, then becomes flat-rounded. The diameter of the cap varies from 7 to 15 cm. The color of the thin skin, which looks more like a film, varies from light beige, reddish, chocolate or ocher shades with spots. To the touch it is sticky or velvety. It depends on the type of oil and the weather. Their hymenophore is tubular (spongy).

    A dense low leg (4-10 cm) has a barrel-shaped or straight shape. It is decorated with a white skirt and has a cream or light yellow color. Butterflies are harvested already in the middle of spring.

    Aspen mushrooms

    The boletus is popularly called aspen or redhead. And he owes his name to what grows next to aspens, and the color of the skin covering the hat and the color of the autumn aspen are almost identical.

    The hemispherical fleshy cap with a tubular structure of the spore-bearing layer has a bright red-orange color. Its diameter varies from 5 to 30 cm. In young specimens, the shape of the cap resembles a thimble. It is difficult to remove the skin from the hat. It feels dry or velvety to the touch. The flesh is colored milky or creamy.

    The height of the leg varies from 15 to 20 cm, which is why the boletus is clearly visible above the ground. The characteristic shape of the boletus leg is club-shaped. She is painted white. On the surface there are a large number of small scales, painted in brown or black. Aspen mushrooms are harvested in mid-summer and early autumn. They grow both in the south and in the northwest. They feel comfortable in any climatic conditions.

    Volnushki

    Volnushki attract not only with an unusual color, but also with a hat pattern. They prefer to grow near birches on sandy soils. The lamellar cap at a young age is hemispherical, at the old one it is funnel-shaped with edges turned inward. Its diameter varies from 4 to 12 cm. The skin covering the hat is colored pinkish or pink-orange, but white specimens are also found. On the hat there are rings of various shades. They have different widths and jagged edges. The fleshy pulp is pungent in taste. The bottom of the cap (hymenophore) is painted light pink. Even in a white wave, the bottom of the cap has a pinkish tint.

    A thin solid leg becomes hollow with age and has a length of 2 to 6 cm. It is painted in light or pale pink. Collect volnushki in mixed forests or birch groves from late summer to mid-autumn.

    Chanterelles

    This type of edible mushroom is distinguished by the external features of the cap. It is lamellar, funnel-shaped, with wavy and slightly curved edges. The diameter of the cap varies from 6 to 13 cm. The skin covering the cap is yellow-orange. Fleshy and dense in structure, the pulp is creamy or light yellow.

    The length of the straight leg varies from 4 to 7 cm. It is painted in a color that matches the color of the hat. Rarely, the leg and cap of the chanterelle differ in color. Chanterelles are harvested in coniferous forests from late spring to late autumn.

    Russula

    A feature of russula is the variety of colors in which the hat is painted. There is red-yellow or reddish, light purple, raspberry, white, cream and greenish, which greatly complicates the recognition of russula. The diameter of the lamellar cap varies from 5 to 17 cm. The top is hemispherical in shape, but with age it becomes reminiscent of a funnel. The skin is thick. It is difficult to separate it from the pulp. Often the cap is covered with shallow cracks. These colorful mushrooms have a rich aroma.

    The height of the light leg varies from 4 to 11 cm. It has a cylindrical shape. Sometimes at the base it is 3-4 mm thicker than at the junction with the cap. Russula collection time begins in July and ends in September. In nature, they are found in deciduous or mixed forests.

    boletus

    The boletus grows in birch groves. The diameter of its gray, brown or dark brown hat varies from 5 to 12 cm. Its shape in young mushrooms is spherical, because. fits snugly to the leg, and in adults it resembles a hemisphere. Boletus mushrooms belong to tubular mushrooms and have high taste qualities. The fleshy pulp has a dense structure. Mature mushrooms do not have a rich aroma.

    The white stem, on which there are a large number of brown and black scales, slightly tapers upwards. The first boletus trees appear in May. Collect them until September.

    Milk mushrooms

    It is easy to recognize a breast by its size. The diameter of a yellow, light gray or brown hat is sometimes 25-30 cm. Small scales are present on its surface. The flat-round shape becomes funnel-shaped with age. The edges are slightly bent inward.

    The height of the stem, the color of which corresponds to the color of the cap, varies from 5 to 14 cm. It is hollow, but strong. There are notches on the leg. It is sticky to the touch. It is better to look for a breast in spruce forests or next to aspens. myceliums form mushrooms from early spring to late autumn. As a place of growth, they choose mixed forests. They develop in the forest floor. To see them, you need to pay attention to all the "suspicious" tubercles of foliage.

    This list of common edible mushrooms can be expanded with the following types: kolchak, chimney (grandfather's tobacco), bear ears, raincoat or rain mushroom, bordered galerina, cyanosis, ringed cap (they are sometimes called "Turks"). But they are much less common in Russia, which is why their description is not presented.

    Mushroom picking rules

    By following simple rules, it will be possible to avoid poisoning:

    1. Unknown mushrooms should not be taken, even if they have a pleasant smell and have a velvety skin.
    2. It is advisable for novice mushroom pickers to have a memo with a description and photographs of non-dangerous varieties. This may be a table in which dangerous varieties are also presented.
    3. Also, it would not be superfluous to look at an atlas of mushroom places or Internet services, the task of which is to determine the type of mushroom from a photo.
    4. At first, it is better to go to the forest with people who understand mushrooms. They will help you find mushroom glades and identify varieties, help you understand them and teach you to distinguish edible specimens from harmful ones.
    5. Each mushroom is best tested by breaking it open and looking at the color change.

    To protect themselves from poisoning, people grow certain categories of mushrooms at home. Mushrooms and oyster mushrooms are the most popular cultivated species. Oyster mushrooms, in which the hat is covered with gray skin, are easier to grow.

    If, after eating a mushroom dish, there are signs characteristic of food poisoning, you should immediately seek medical help and save the mushroom dish for laboratory analysis to facilitate the identification of the toxin that caused the poisoning.

    • If you are not sure about your knowledge of mushrooms - collect only the most common and well-known to you personally!

    White mushroom (boletus)

    There is a special category of mushroom pickers who disdain all mushrooms except porcini. " Well, just an empty forest, I found only a dozen mushrooms!”- in their mouths, this does not mean at all that the forest is really “empty”: just for the sake of everything else, they will not bend over. You can do anything with white: dry, marinate, salt, fry - and fry without pre-boiling. As a rule, they prefer to dry it - in order to eat mushroom soup in winter.

    White mushroom (Boletus edulis). © Michael Wood

    A small boletus can be completely white, with age its hat becomes brown, and then dark brown. Also, with age, the hat unfolds: in babies it is semicircular, with edges adjacent to the stem, in adult whites it is unfolded, simply convex, and may be flat. The tubules (those that are on the inside of the cap) are white at first, then light yellow, then greenish, even completely green. The leg of the boletus looks like a barrel, extended downwards, white or cream.


    White mushroom (Boletus edulis). © Dezidor

    The porcini mushroom has other forms: mesh (with a slightly cracked hat), dark bronze (with a dark brown, almost black hat), rooted (yellow-brown, with very yellow tubules and a leg and a slightly blue flesh on the cut) . There is a royal boletus with a red hat and yellow tubules and a leg. All of them are edible and very tasty.

    Carefully! White can be confused with the inedible bile and satanic mushrooms, as well as the poisonous pink-gold boletus.

    . © Ak ccm . © H. Krisp . © Archenzo
    • Gall fungus, gall fungus (Tylopilus felleus). An adult gall fungus has pinkish tubes and pores. It is not poisonous, but it tastes so nasty that it was called bile for a reason.
    • Satanic mushroom, satanic boletus (Boletus satanas). The satanic mushroom is distinguished by a red leg (it is yellowish right under the cap) and orange-red tubules, the pores of which turn blue when pressed on.
    • Pink-skinned boletus, pink-skinned boletus, pink-golden boletus (Boletus rhodoxanthus). Pink-golden, poisonous, boletus looks like a satanic mushroom: it has red tubes, which also turn blue when pressed, and the leg is yellow, but with such a dense red mesh that sometimes it seems completely red.

    Honey agaric

    Honey mushrooms also grow in large groups and, as a rule, every year in the same places. Once you find a honeycomb colony, you can "graze" on it annually.


    Autumn honey agaric (Armillaria mellea). © MdE

    These mushrooms grow in bunches on rotten stumps and fallen trees. The hats of mushrooms are brown, slightly reddish in wet weather, in dry weather their color is closer to beige. The very middle and edges of the cap are darker than the whole


    hat. On the stem, mushrooms have a ring (in young mushrooms, the film of the ring tightens the underside of the cap), the stem itself above the ring is smooth, below it is scaly, hollow in the lower part.


    False honeysuckle sulfur-yellow(Hypholoma fasciculare). © Rasbak

    Carefully! The summer honey agaric can be confused with the poisonous sulfur-yellow false honey agaric. They differ in the leg (it is smooth, without scales in the false foam) and the color of the sulfur-yellow honey agaric is really sulfur-yellow, bright, with an orange center of the cap. And one more thing: the false honey agaric has a very unpleasant smell, while the real one has a pleasant, mushroomy one. If that means anything to you, of course.

    Chanterelle

    Chanterelles are good because worms do not like them. Therefore, when you come across a colony of these mushrooms, you can be sure that half of the forest harvest will not have to be thrown away. Chanterelles are less likely than all other mushrooms to accumulate harmful substances, so they are completely harmless to the liver and kidneys. But at the same time they are very hard and digested worse than others. Small chanterelles resemble egg yolk in color, they turn pale with age, and older specimens can be almost white. The middle of the cap of an adult chanterelle is depressed so that the fungus resembles a funnel; small mushrooms have convex caps. The stem, fused with the cap, tapers downwards.


    Common chanterelle (Chanterelle). © James Lindsey

    Carefully! The common chanterelle can be confused with the inedible false chanterelle. They do not differ in shape, but the color of the false chanterelle is very characteristic, bright orange. But by old age, mushrooms turn pale and become indistinguishable from edible ones.


    Talker orange, or false fox(Hygrophoropsis aurantiaca). © H. Krisp

    But it does not matter: after all, chanterelles always grow in large colonies; where there are old people, there are babies, and by the color of these babies, a false fox can always be identified

    Nigella (black mushroom)

    Europeans consider nigella, one of the most common mushrooms in the Moscow region, to be inedible, and in vain. Maybe they didn't soak it? Unsoaked black breast is really bitter. And soaked - so even sweet. Black milk mushrooms are perhaps the best mushrooms for pickling, hard, crunchy, and do not lose their taste for a long time.


    Black breast (Lactarius turpis). © Igor Lebedinsky

    They grow mostly under Christmas trees, and grow in groups, which is not noticeable at first glance. Simply, finding a blackie, do not leave the place. Squat down and look at the ground for a long, long time. Mushrooms will "grow" right before your eyes! Most likely, it will even turn out that you sat down on a couple of milk mushrooms ...

    The cap is brown or almost black, with an olive tint, in the middle there is a depression, the edges are rounded. White plates adhere to the stem, the stem itself is brownish-green, tapering downwards. The pulp is white or grayish, abundantly secretes milky juice.

    Butter dish

    The flesh of butterflies is white, in adults it is yellowish or completely yellow.


    Butter mushrooms are good in pickled and fried form, but you should not dry them: there is too much water in these mushrooms, and after drying, horns - legs will remain from them.

    A young oiler is slippery to the touch, with age the hat becomes dry. It can be red-brown, ocher-yellow, grayish-orange, and the tubes and pores of all types of oil are yellow, in maturity they are closer to olive. A milky white liquid comes out of the tubules.


    Pepper mushroom, or pepper oiler(Chalciporus piperatus). © Ak ccm

    Carefully! Butter can be confused with an inedible pepper mushroom, not poisonous, but very spicy, really peppery in taste. Only the butter dish has small pores and yellow tubes, while the pepper mushroom has large pores, and the tubes are reddish. And one more thing: if you break the pepper mushroom, its flesh will soon turn pink, and the flesh of the butter dish will not change color.

    Boletus (boletus) and boletus


    Boletus boletus may have a brown, gray or even black hat and white or cream tubules, which can become dirty gray with age. Its leg is thinner and higher than that of the boletus, white, with brown or black scales. You can only confuse the boletus with the boletus, whose hat is orange, brick red or ocher yellow. But don’t confuse it, it won’t get worse, because both of these mushrooms are edible and very tasty.


    It is best to collect mushrooms in a wicker basket: they will be ventilated and will not be crushed. Never use plastic bags, otherwise, when you come home, you will find that you have brought a shapeless, sticky mass.

    Hiking in the forest is almost always accompanied by picking wild berries or mushrooms. And if we have already studied, we will now transgress to mushrooms.

    Mushrooms are a very nutritious and healthy food. Almost every culture uses them for cooking. Most edible mushrooms grow in the middle lane - in Russia and Canada.

    This species is of particular value due to its composition: high protein content allows them to replace meat. Unfortunately, the high content of chitin guarantees a more complex and lengthy process of digesting mushrooms.

    What are mushrooms: types, description, photo

    People are accustomed to calling the mushroom directly the stem and cap, which are suitable for food. However, this is only a small part of a huge mycelium, which can be located both in the ground and, for example, in a stump. There are several common edible mushrooms.

    List of inedible mushrooms

    With all its diversity, the world of mushrooms is only half useful to humans. The rest of the species are dangerous. Unfortunately, the types of mushrooms that can cause great harm to humans are not much different from healthy and tasty counterparts. The only way to guarantee your safety is to collect and eat only familiar mushrooms.

    They are classified as dangerous.

    1. The pig is thin. It can harm the kidneys and change the composition of the blood.
    2. Bile mushroom. Similar to white, differs by a black mesh on the base.
    3. Death cap. It is considered the most dangerous of all mushrooms. Most often they are confused with champignons. It differs from the latter by the absence of a skirt and white plates. In edible mushrooms, the plates have a color.
    4. Fly agaric. The most famous of the dangerous mushrooms. There are many subspecies, the classic one has a red speckled hat, there may also be yellow and white hats. There are also edible subspecies, however, experts urge not to eat any of the fly agarics.
    5. Ryadovka. It has several varieties that are equally dangerous to humans.
    6. False honey fungus. Looks like an edible cousin, except for the leg skirt. Dangerous mushrooms do not have it.
    7. Talker. It has a hollow leg and a small hat. Does not have a strong odor.
    8. Fiber. It grows in various forests and gardens, loves beech and linden. In case of poisoning, symptoms will appear within a few hours.