White mushroom with concave hat. Get acquainted with edible types of mushrooms. How to determine edible mushrooms
Quote communication Learning to collect mushrooms.
You only need to collect familiar mushrooms!
Mushroomswho cause doubts better not to take!
Therefore, in this review, we restrict ourselves to the description of the most common edible mushrooms, which will slightly expand (let's hope) Knowledge of lovers "take mushrooms".
White Mushroom (Borovik)
Exceptionally high quality edible mushroom. It is considered one of the most valuable types of mushrooms. White mushroomyou can use in the fresh (boiled and fried form), dry, saline and marine. At the same time, when drying the flesh of white mushrooms, unlike the rest, remains white.
White mushroom hat - tubular, pillow, it can reach 20 cm in diameter. Hat color is very diverse: whitish, light gray. It can be yellow, brown or brown tones, magenta, red, black and brown. Often, a white mushroom hat is unevenly painted - to the edge she can be lighter, with a white or yellowish rim. Skin is not removed. The tubes are white, later yellowish-olive or yellowish-greenish.
The leg is thick, thickened downstairs, solid, with a mesh pattern, sometimes only at the top. The color leg often has the same shade as the mushroom hat, only lighter.
The flesh is dense, white, with nutty taste and without much smell. On the cut, the pulp does not change color.
Grows white mushroom throughout Eurasia in the moderate and subarctic zone. Fruit in June - October.
Confuse white mushroom With poisonous inedible mushrooms it is difficult. But the White Mushroom has an unbearable double - a bile mushroom. His flesh is so bitter that even one small fungus caught in the boiler will ruin all the dish. It will simply be impossible to eat. The color of the bile mushroom tubes is dirty pink, and the pulp on the cut is pink.
Ryzhik
Edible mushroom Exceptionally high quality. Some European peoples give him preference in front of a white mushroom. In many countries ryzhik It is considered a delicacy. Especially good ryzhikfried in sour cream. Not recommended only to dry ryzhiks.
Grow up ryzhiks, mostly in coniferous forests, especially in pine and spruce. Prefer illuminated places: Poles, edges, young forest. Common in the forests of Europe, the Urals, Siberia and the Far East. Fruit from June to October.
A hat in an adult mushroom lamellar, a funnel-shaped with a bit wrapped, and then a straight edge. Most often, the hat has an orange or orange-red, but there are green-hidden or grayish-olive caps. Dark concentric zones are clearly visible on the hat. Plates are frequent, thick, orange or orange-yellow. When pressing or on a break, they are green or drill
The leg has a cylindrical, hollow, smooth, one color with a hat or a little lighter.
The pulp orange, green on the cut, with a characteristic pleasant resiny smell. On the cut, orange-yellow or orange-red milky juice stands out. In the air it gradually green.
In addition to the usual Ryzhik in our forests occurs ryzhik Red (with wine-red milky juice, which becomes purple on the air), the grive salmon (Milky juice he is orange and the colors in the air does not change) and the Ryzhik pine red (Milky Juice is orange, and in the air it becomes wine-red in the air) .
Podberezovik (Berezovik, Obabok)
Edible mushroom High Quality.
Podberezovik - A very common appearance, forms a community with various types of birch. Common in the Arctic, forests of Europe, the Urals, Siberia, the Far East. Growing in birch and mixed forests, on the swamps and in the tundra. Fruit from June to September.
The boberic hat first semi-shaped, later pillow-shaped. The color can be grayish, whitish, gray-brown, mouse-gray, brown, dark brown, almost black. Tubes whitish, in maturity brownish gray.
The leg is cylindrical or slightly thickened to the base, solid, fibrous, whitish, covered with dark scales (gray, dark brown or almost black). The flesh is white, dense, does not change color on the cut or pink.
You can use this mushroom in boiled or fried, without prior processing. This mushroom is suitable for all types of blanks. If there is a need to avoid the syncing that appears during processing, the fungus should be soaked at a 0.5% citric acid solution. The boletus is processed similarly. Especially good boletus in fresh or boiled form.
Podberezovik You can confuse with an inedible bull mushroom.
Boosynovik (Osinovik, Krasnogolovik)
Edible mushroom High Quality.
Boosynovik - One of the most common hemispheres of edible mushrooms in the moderate belt. In their feeding and taste, he along with a staberer occupies an honorable second place after the White Mushroom and Ryzhik.
Boosynovik Common in the forests of Europe, the Urals, Siberia and the Far East. Fruit from June to September.
The head of the boletus reaches 20 cm, first semi-odd, then more flat. Coloring varies from red and red-brown to white or white white. Dirt-white tubes, cream or grayish. The leg is cylindrical or expanding to the base covered with fibrous scales. The pulp on the section will shine, later drawn, in some species it becomes reddish or purple.
There is quite a lot of subspecies of the bolet. It is processed as well as a boletus.
Good edible mushroom.
Distributed polish mushroomin coniferous, less often deciduous forests. Prefers adult pinemas. Growing among the moss, at the base of the trunks or on the stump. Normally for Europe, Urals, Siberia, Far East, Central Asia, Caucasus. The name of this mushroom is obliged to the fact that Poland is widespread in coniferous forests, from where it is widely exported to other countries.
Fruit in August - September.
The taste of the Polish mushroom reminds Borovik, although he belongs to the genus Mochovikov. It is recommended to cook, fry, dry, saline, marine.
Hat U. polish fungus Reaching 12 cm. Hat first pillow-shaped, convex, later almost flat. Coloring of a Polish mushroom hats can be browning or chestnut-brown, in young mushrooms with a matte suede surface. The tubes are yellow-green, when pressing shine.
The pulp is yellowish, there is a bluff on the break, then boils, with a pleasant smell and taste.
Cylindrical leg, solid, sometimes with dinner or slightly swollen to the base. Coloring legs light brown, at the base is brighter, fawn.
Inedible twin of Polish mushroom - bile mushroom.
Oakovik Ordinary (Padubovik)
Penbovik - Edible mushroom that can be used without pre-bunning for cooking hot dishes, for salting, marination, drying. The entire mushroom is used: a hat and leg. In the raw form, the mushroom is poisonous, and in combination with alcohol, it can cause strong poisoning.
Penbovik (Obovik ordinary), refers to the genus of tubular mushrooms, grows in oak-mixed not dense forests. Very often grows on the edge of the forest.
Poddbovik can be found from mid-summer to autumn. This is one of the most beautiful in appearance and coloring of the mushrooms of the middle strip. His hat grows up to 20 cm in diameter, thick, fleshy, semi-alone, then convex, velvety, olive-brown, dark brown, yellow-brown, dry. The pulp is dense, lemon yellow, on the fault heins greatly, without much smell and taste. The tubular layer of fine-porous, young mushrooms are yellow-green, later dark red, green on the fault, it will shine at pressing. The leg up to 15 cm long, a diameter of up to 6 cm, at the bottom of the dinner-thickened, cylindrical, solid, yellow, under the yellow-orange hat, the bottom is reddish, at the top with a reddish grid. Spore powder brown-olive.
Edible mushrooms High Quality.
Mushrooms of this kind are common throughout the area of \u200b\u200bpine in the northern hemisphere. Some types of oils are found even in the tropics. Only on the territory of the former union 15 species are known.
For oil, it is characterized by smooth, adhesive or slightly mucosa hat hat. Less commonly there are oils with a fibrous hat. Usually, the skin on the hat is well removed. Private covered from the bottom on the hat or is available, there is no, and if the hat is not sticky, then there is always no bedspread. The leg of the oil is smooth or grainy, sometimes with a ring. The only drawback of this delicious mushroom is that it must be cleaned that after a large transition, it can be very tedious.
Oilly ordinary (Late, real, yellow) - most common among oils. He has a mucous brown, a dark brown or chocolate hat. Less often meet yellow-brown or brownish-olive hat. Well developed private bedspread, yellow tubes. The leg has a cylindrical oil, short, with a flavored ring. He fertures in July - September, often in large groups. Grows in pine bodies, on lit plases, loves sandy soils. Common in the forests of Europe, the Urals, Siberia, the Far East, the Caucasus.
Maslenok Late Fry, cook, marine, saline and dry.
This mushroom has similarities with an inedible pepper mushroom.
Larch oils - Growing in larch forests of Siberia, prefers young forests.
His hat is lemon-yellow, yellowish-orange or golden brown, sticky with easily removable skin. Sizes of a hat from 4 to 13 cm. Tubes are yellow, later olive yellow. The pulp slightly pink. Fruit in July - September.
This maslenok Well cook and marine.
Granular oil (Summer, Massee, cheat) - grows in the subzone of mixed and coniferous forests. Prefers pine forests, often grows on dry places, on the roads, glades and in the pits, rarely singly and mostly with groups from the end of May before the beginning of autumn.
His hat is mucous when drying is brilliant, can be from yellow brown to brown-brown. Skin is easily removed. The bottom surface of the young mushroom hats is light yellow, covered with a white film, which in an adult mushroom leaves off the hat and remains at the feet in the form of a ring. The flesh is thick, dense, light yellow, yellow-brown, does not change the colors on the break, with a pleasant taste and fruit smell. The tubular layer is fine-peeled, thin, white, light yellow, then sulfur-yellow, with drops of milk-white liquid. The leg is short up to 8 cm long, a diameter of up to 2 cm, solid, cylindrical, light yellow, above the grainy.
Oil summer - High-yielding, delicious, edible mushrooms are used without pre-bunning for hot dishes, pickles, marinations, drying. Summer's oilball should be distinguished from the inbound mushroom in the genus.
In fact, Mochovikov - 18 species common in moderate in the temperate latitudes of both hemispheres. Most common: Mochovik Swamp, Mochovik Green and Mochovik yellow-brown. They are used all boiled, fried, dried and in pickled and salty form.
Mochovik Bolotnaya With its structure resembles a stabber. Grows on mossy places of coniferous forests. A hat and leg yellow, with a brown tint. Sponged layer of green or yellow-olive. The pulp is yellowish, shines on the cut.
Mokhovik Green Widespread in various forests of Europe, the Caucasus, Urals, Siberia and the Far East. His hat has a pillow, dry, velvety, grayish or olive-brownish. Tubes are yellowish-green with wide pores, sometimes descend on the leg. The leg is solid fibrous, yellowish or with a reddish tint, with brown-made mesh, the intensity of which is expressed in varying degrees. The pulp is dense white or with a yellowish tint, the color does not change or blue. Fruit in June - October.
Mochovik yellow-brown. Look like polish mushroom. Hat from hemispheric to pillow-shaped, dry, velvety. Young mushrooms are grayish or dirty yellow, with age becomes olive or reddish-yellow. Skin is not removed. The pores are yellow, then with a greenish or olive tint, at pressing shine, then brown. Cylindrical leg, solid, yellow or hidden yellow, to the base brown with a reddish tint. The flesh is yellow, in the air becomes bluish green. Growing in moistened pine forests, often among blueberries and moss. Fruit in July - October.
Edible mushroom With a good taste, but low food value. Used without prior disharge. The chanterelle is common in all forests of the moderate belt of the old light. Fruit in July - October, often large groups.
Chanterelle listened or flat hat, funnel-shaped maturity, with thin often with a fibrous edge, smooth. All fruit fastener is egg-yellow, with reddish tint or pale orange. The flesh is dense, rubber, whitish, with a pleasant taste and smell. Used lisuki Fresh marinated, salted.
Often found in our forests. However, an inexperienced person is difficult to navigate in their diversity. In addition, many species are not common. Representatives of kind syroezhkacompleted in the European part of Russia, Siberia, in the Far East. In addition, raw materials are found in North America, East Asia.
These mushrooms have large or medium-sized fruit bodies; Hats of their various paints, which depends on the pigmentation of the skin. are very diverse and represent a very difficult genus regarding the definition and restrictions of species. The differences between the species are sometimes very small, which makes it difficult to determine these mushrooms.
These mushrooms appear in July, but there are many of them in August and September. Syruzhka are found in a wide variety of forest types. Most cheese makers are edible mushrooms, mostly 3rd and 4th categories. Sometimes mushrooms Some raw materials are eaten in fresh form with salt (hence their name occurred). Only a few of the cheese makers are poisonous, inedible or mushrooms without practical significance. The economic importance of the cheesecakes is reduced due to the fragilence of fruit bodies. Mushrooms of some kinds of mushrooms are not used because of the caustic taste. Ugly taste disappears at the ambassador.
About 45% of the mass of all mushrooms found in our forests. The best mushrooms are those who have less red, but more green, blue and yellow. The hat in the cheesecakes first is more or less spherical, semi-like or bell. Later, as it grows, it is prostrated, rounded, flat or funnel -ide, in the middle of the depressed. The diameter of the Hat 2-20 cm. Some species have the characteristic edge of the hat. So, in some species the edge of the hat has long and highly twisted. But the edge of the cap can be straight, especially in cases where the hat is early prostrated. Sometimes the edge of the hats is striped or tuberculous, wavy. Hat covered with skin. Skin hats dry, it can be shiny or matte. After the rain and the dew, the skin of the cheese wives is adhesive and shiny. In some cheesegles, the skin is easily moving, others are fighting only along the edge of the hat, etc. The skin is very diverse color, very changing, but in many cases stable. It should be borne in mind that the color of the peel of young, developed and aging fruit can be different. Sometimes under the influence of the Sun, the color is pale. Simultaneously with pale skin, there is a staining of the meakty hats. Pigments are destroyed and when cooking mushrooms. Plates in raw materials are free, increasing. The color of the plates ranges from white to the hip. Plates of young fruit bodies are white, in the form of an exception lemon yellow.
It grows from June to October, on birch stumps or lying trunks, sometimes on the stumps of other deciduous, less often coniferous, trees.
A hat at a summer-diameter with a thin pulp with a thin flesh, in young mushrooms convex with a tubercle in the center, tightened by a web coat, then flat-convex, during the rain sticky. Color hats yellow-brown, in the center of a hat lighter. The flesh is light brown, smell and taste are pleasant. Plates Easuring to the leg, sometimes weakly descending, young mushrooms are light yellow, old - rust-brown. The leg is up to 8 cm length, a diameter of up to 1 cm, a hollow, cylindrical, curved, rigid, brown, with a blurred brown ring, below the rings of dark brown, with scales. Spore powder dark brown.
- Delicious, delicate mushroom, whose caps can be used without pre-bunning for hot dishes, for drying, marinations, pickles. This mushroom, known not to all mushrooms, is very crop, is found in Russian forests often and large groups. On the open source, the late-autumn edible mushroom gifoloma gifolome. In contrast to the summer pit, the gypholomes of the head-shaped no ring on the leg, the color of the plates is gray, grows on pine stumps.
It is necessary to distinguish the okey summer from a poisonous Opener of sulfur-yellow, bitter taste, without a ring with sulfur-yellow plates, as well as from a brick-red okey, bitter taste, without a ring, whose hat in the center is darker, plates in old mushrooms gray or dark gray.
Autumn Opel (Present)
Edible mushroom.
Opels are real (autumn), enters the genus of a family of a family of in-digital groups of plate. This popular and very yield mushroom grows in large groups from the end of August to late autumn on the stumps, roots, trees and live trunks of the deciduous, mainly birch, less often coniferous trees, sometimes in abandonment of nettle. Hats with a diameter of up to 13 cm, in young mushrooms spherical, with a bent inside the edge, then flat-convex with a tubercle in the center. Coloring Hats gray-yellow, yellow-brown with shades, in the center is darker, with thin small, sometimes missing brown scales. The flesh is dense, white with a pleasant smell, sweet-binding taste, in old mushrooms can be a little bitter. The plates are slightly descending, white-yellow, then light brown, in old mushrooms with dark stains, with a white rode from the dispute. The leg up to 15 cm long, a diameter up to 2 cm, cylindrical, slightly thickened, with a white film ring at the top, a bright hat, in the bottom of brown, with a fibrous pulp in young, tough in old mushrooms. Spore powder white.
High-threshold edible mushroom. Young mushrooms (with a private covering without a ring) uses the whole mushroom, in ripe mushrooms with a ring - only a hat. Opels are good for cooking hot dishes, drying, pickles, marinations. For hot dishes, these mushrooms need to be ragged at least 30 minutes, as there are cases of poisoning abnormal hassiness of autumn. Owned autumn appear usually early in autumn for a short time up to 15 days, after which they disappear. Under favorable conditions, when not hot and enough moisture, the autumn is in July or early August, while they can not appear in the fall or fruit the second time.
The favorite place is based on the autumn are old birchings with dry birchings, on which they ride at an altitude of up to 5 m and above, wetlands with a multitude of lying trunks and stumps, birch cuts with stumps, wetlands with dry stingy alder and lying trunks.
Winter Opel (Winter Mushroom)
Edible mushroom.
It is found on the edges of the forest, in shrubs, alles and parks. Always growing on trees: on dry trunks and stumps, as well as on the dried pieces of living trees. Growing small beams, IVI prefers and poplar, as well as other deciduous rocks. This is a widespread mushroom. It appears in the fall, but you can find it in winter, as it is well saved under the snow.
Hat at a winter okey with a diameter of 2-6 cm, a little convex, adhesive or slippery, the color of the hat varies from pale yellow to brown; In the center, it is darker, at the edges - lighter, in the newly cut mushrooms along the edges of the hats are visible strips. Plates are white or yellowish brown, the same shade as a hat attached. Spore powder white. The leg is elastic, velvety-durable brown color, upstairs brighter. First, the leg at the winter open is light, but quickly darkens, starting from the base. The height of the leg 3-10 cm, with a diameter of 3-7 cm, under the magnifying glass on the surface of the legs are visible hairs. White flesh. The taste is soft. The smell is weak.
Only hats are used in food, the legs are too tough. Winter mushroom is used in soups and stew, but not distinguished by special taste.
Winter's opens can always be recognized on a porous leg, of course, it is best to use a magnifying glass for this. Late in the fall and in the winter are growing very few mushrooms, so it is difficult to confuse it with something difficult. In October, when the winter okey appears, it can be confused with other varieties, including inedible, but the leg in these mushrooms is smooth, the plates are darker, and the hat is not slippery.
Edible mushroom.
Raincoat The ordinary grows in deciduous and coniferous forests, meadows from June to autumn on the forest litter, uniform soil or rotten stump.
The fruit body of the rapid shape is a round-shaped, pear, ovoid, up to 10 cm long, up to 6 cm in diameter, white, gray-white, yellowish, sometimes with small spines, covered with outer and inner shells. The flesh of young mushrooms is white with a strong pleasant smell, in old mushrooms - brown-olive. A false leg length up to 5 cm, a diameter of up to 2 cm may be absent. Spore powder dark brown.
Mushroom is edible at a young age when white flesh. It can be used without preheating for hot dishes, for pickling and drying.
Need to distinguish raincoat Edible, from young pale white varieties with a non-painted common bedspread. If you cut a young pale cheagle, then the leg and records are clearly visible under the overall cover, which are always absent in raincoats.
Edible mushroom.
Angle Purple grows in mixed and coniferous forests, more often in open places, along the ditches, forest roads, on the edges, glades from September to a deep autumn single and groups, often big.
A hat in robes with a purple diameter up to 15 cm, fleshy, the young mushrooms are convex, with a wrapped down edge, then open, smooth, wet, brown-violet, fading. The pulp is dense, a little water-free, first bright purple, then fades to white, with a soft pleasant taste and fragrant anise odor. The plates are free or slightly grown to the leg, wide, relatively frequent, first purple, then light purple. The leg is up to 8 cm long, a diameter of up to 2 cm, cylindrical, sometimes extended at the bottom, continuous, at the top with a flip challenge, bottom with purple-brown input, first bright purple, then whitish. Spore powder pink-cream.
- Production edible mushroom. However, it is best to salt this mushroom, since in the process of fermentation its dense pulp becomes softer. This mushroom is also advisable to use for the preparation of mushroom caviar.
Sometimes this mushroom is also called a mouse
Grows in the forests since September to frost. Often, this mushroom grows by rows, for which he got its name.
The hat in the robes of dark gray or ash color with a blurred tinge, in the center is darker, with radial stripes, radially fibrous, sticky, fleshy, cracks around the edges. Skin is removed well. The pulp with a weak pleasant smell, loose, brittle, white, in the air slightly yellow. Plates are rare, wide, slightly grayish-yellowish. The leg is strong, smooth, white or slightly yellowish, deeply sits in the soil, so the hat is weakly stands out over it.
- Edible, rather tasty mushroom. It uses boiled, fried and salted.
Edible mushroom Good quality.
It is usually growing on sandy soils under pines, as a rule, along the path. True, sometimes it is difficult to notice, since only her hat is visible on the surface of the earth. Therefore, look close to the tubercles and elevations in the sand - there can be a hide green drying. Mushroom is quite common. Less often, the greenowe can be found under the aspen, but here it grows a little higher, so it is sometimes taken after another mushroom. Grow green in October - November. In the same places there are red-pine redheads, and where there is enough lime in the soil, there are grudges noble.
The main distinguishing features of the greenushki are yellow, the laid plates, grows under the pine. Green hat with a diameter of 4-10 cm, convex, adhesive, color varies from light yellow to yellow-brown. The hat is painted unevenly, the needles or sand sticks to it, since it is already grown under the ground. Plates bright, sulfur-yellow, frequent and labeled. Spore powder white. The leg with a height of 4-8 cm, a diameter of 1-2 cm, a cylindrical shape, the base is usually rushed with sand. Very often the whole leg is in the ground, only the mushroom hat is visible on the surface. Pale yellow color. The taste is soft. The smell is weak, torment or cucumber.
- Good edible mushroom, but it is necessary to collect it carefully, so as not to dial a lot of sand. Sutting a mushroom, you need to keep it vertically, immediately remove the base of the legs with the pinched sand; Hat should be cleaned with a brush or sucking with a knife. Now the sand will not fall between the plates, and the mushroom can be bolder to put in the basket. The greenflower can be dried, freeze and salted. When drying, the taste of these mushrooms is enhanced. Salted greenstones retain their beautiful color. Freeze them as well as the rest of the mushrooms.
Dangerous twins of the greenushki does not exist. The row is burning is also yellow, but she has a cone, not such frequent plates and a rather sharp taste. It grows under fir trees and pines. In deciduous forests, you can meet poisonous varieties of coils similar to the greenstock. They are yellowish, but at the base the legs have a tuber and remnants of the mucous membrane between the leg and the edges of the hat. These mushrooms never grow under the pines.
It is possible to confuse with a green bug of yellow-red. It grows in pinemas on the stump or near them. Strongly faded specimens are similar to the greenstocks and are also edible.
It grows on the stumps, trunks of dry and weakened deciduous trees, most often birch, Osin from May to autumn often with large groups, fucked by legs in bundles.
Hamming hat Side, half-headed, the ear is turned down, with a downward down the edge in young mushrooms, a diameter of up to 15 cm, white-gray, fading to white. White pulp, taste and smell pleasant. Plates descending on the leg, rare, thick, white. The leg is short, up to 4 cm length, 2 cm thick, pouring, eccentric.
Young mushrooms are edible, without prior harness can be used to prepare hot dishes, for drying, pickles, marinations.
Edible mushroom High Quality. Champignon The ordinary is common to large groups from the beginning of summer to late autumn on the fields, meadows, pastures, gardens, gardens, forest glades, forest edges.
The hat at the champignon is up to 15 cm in diameter, semi-shaped, then rounded-convex, edges bent down, fleshy, white or grayish, dry, with small brownish fibrous scales. In young mushrooms, the edges of the cap are connected with a leg of a wetting coat of white color. With the increasing mushroom, the bedspread breaks, remains on the leg as a white ring. The flesh is dense, white, on the breakdown pink, with a pleasant mushroom smell, not bitter. The plates are frequent, free (not attached to the leg), in young mushrooms are white, then they are pink, they get dark, become brown, almost black. The leg is up to 10 cm length, up to 2 cm in diameter, cylindrical, solid, white, in adult mushrooms with a single-layer white ring. Spore powder dark brown.
Champignon - tasty edible mushroom, Used without preheating for hot dishes, marinations, pickles and dryers.
Edible mushroom.
Growing in various forests, in glades, along the forest roads, on the edges, on the fields, pastures, gardens, gardens from July to October, single and groups.
A hat at an umbrella with a diameter of up to 25 cm first, the egg-shaped, then flat-convex, prostrate, umbrella, with a small tubercle in the middle, whitish, white-gray, gray-brown, with lagging major brown flakes, in the center is darker, without scales. The flesh is thick, loose, apparent, white, with a pleasant nut taste and a weak odor. The plates are free, which have grown at the leg with a cartilage ring, first white, then with reddish streaks. The leg is up to 30 cm long, a diameter of up to 3 cm, a cylindrical, hollow, to the base bloated, rigid, light brown, covered with concentric rows of brown scales, with a wide, on top of white, from bottom to browned ring, often free. Spore powder white.
- Delicious edible mushroom. Used without preheating for cooking hot dishes for drying. It is sometimes fried entirely (a hat) as a bifstex, having embraced in breadcrumbs. Dry better cut mushrooms, including a rigid leg, which gives me dishes a special flavor.
— edible mushroomgood quality. It prefers humid soils in the forests, on bend, where there are bushes. It is found in many places, for example, in melanchie, as well as in the forest on humus and limestone soils. Does not give preference to some specific types of trees. Frequently forms "Witch Rings". First appears at the end of April, the peak of the season falls on May, in June (depending on
Some forest mushrooms grow on such thin legs, so that may be damaged from the slightest touch. Collect such fragile fruit bodies need very carefully, trying not to break the hat. Among the edible mushrooms on thin legs, various types of raw materials can be distinguished, and fruit bodies are also found with similar features and among the priests.
Russula Aeruginea.
Family: Russulaceae)
Season: beginning of July - End of September
Growing: Single and groups
Description:
The leg is cylindrical, white, with rust-brown specks. The crown is easily removed by 2/3 of the radius of the hats.
Green hat, convex or depressed, sticky.
The flesh is broken, white, with a bitter taste. Break hats faded. Breaks are frequent, grown, white, then cream-yellowish, sometimes with rusty spots.
A good edible mushroom, used fresh (it is recommended to boil to the removal of bitterness) and salty. Collect better young mushrooms with lowered edge.
Ecology and distribution:
It grows in deciduous, mixed (with birch), sometimes in coniferous forests, in young pine-birch, on sandy soils, in the grass, in the MSh, on the edges, near the path.
Yellow raw (Russula Claroflava).
Family: Russulaceae)
Season:
Growing:
Description:
Removal plates, frequent, yellow.
Hat bright yellow, dry, convex or flat.
The leg is white, smooth, with age seating. The crown is well removed only along the edge of the hat. The little apparatus, white, under the skin orange-yellow, darkens on the cut.
This edible mushroom on a thin white leg during boiling the flesh darkens. Collect better young mushrooms with lowered edge.
Ecology and distribution:
It grows in raw deciduous (with birch) and pine-birch forests, in the outskirts of the swamps, in MSh and Cellina. Forms mikurizu with birch.
Sin-yellow raw (Russula Cyanoxantha).
Family: Russulaceae)
Season: Mid-June - End of September
Growing: Single and groups
Description:
Hat dry or sticky, in the center is greenish or drowned, along the edge of the purple-gray, purple-purple or grayish-green. Housing is removed on 2/3 radius cap.
The leg is first dense, then the hollow, white.
White flesh, sometimes with a purple tint strong, not caustic. Breaks are frequent, wide, sometimes branched, silky, white. Cute in the leg.
The best of cheese makers. It is used in the fresh form (after boiling), salty and pickled.
Ecology and distribution:
Grows in deciduous and mixed forests (with birch, oak, aspen).
Russula Emetica (Russula Emetica).
Family: Russulaceae)
Season: mid-July - October
Growing: Single and small groups
Description:
The hat is convex, prostrate, weakly cannon, adhesive, shiny, red tones. Standard young mushrooms spherical.
The flesh is blickter, white, under the skin is reddish, with burning taste. The crown is easily removed.
Medium frequency plates, wide, increasing or almost free. Packing cylindrical, brittle, white.
This little mushroom on a thin leg is incompatible due to bitter taste. According to some information, may cause a disorder of the gastrointestinal tract.
Ecology and distribution:
Grows in deciduous and coniferous forests, in raw places, near the swamps.
Gallery Russula Fellea.
Family: Russulaceae)
Season: June - September.
Growing: Single and small groups
Description:
The hat first convex, then half-abrasion, in the center of the depressed, straw-yellow. Break hats first smooth, then striped.
The pulp of yellowish-white fawn, burning, bitter. Plops growing to the leg, frequent, thin, first whitish, then light yellow.
The leg is smooth, loose, to old age with a hollow, whitish, from the bottom of the straw-yellow. The crown is easily removed only on the edges.
Information about edible contradiction. According to some data, it can be used salted after a long soaking.
Ecology and distribution:
Forms mitrifications with a beech, less often with oak, fir tree and other species of trees. Grows in various types of forests on drained acidic soils, often in hilly and mountainous terrain.
RusSula Fragilis.
Family: Russulaceae)
Season: mid august - October
Growing: Single and small groups
Description:
The plates are narrowly surprised, relatively rare. The little white, very brittle, with a caustic taste.
A magenta hat or purple-red, sometimes olive green or even light yellow, convex or depressed shape.
The leg is white, brittle, slightly pin-shaped.
Information about edible contradiction. According to domestic data, it can be used salty after boiling with a burst drain. In Western sources, considered inedible.
Ecology and distribution:
It grows in coniferous and deciduous (with birch) forests, in raw places, on the edges, in shrubs.
Mairi Russula (Russula Mairei), poisonous.
Family: Syroezhkovye (russulaceae).
Season: summer autumn
Growing: groups and singles
Description:
The flesh is dense, brittle, white, with a smell of honey or coconut nuts.
Bright-shaped hat, convex or flat, in wet weather adhesive.
The leg is smooth, whitish, slightly pin-shaped. The plastic is relatively rare, fragile, narrowly proceeding, white with bluish.
The most poisonous of the cheese makers; Causes gastrointestinal disorders.
Ecology and distribution:
It grows in deciduous and mixed forests on fallen foliage and even rotten trunks, on drained soil. Widespread in the beech forests of Europe and adjacent areas of Asia.
Russula Ochroleuca (Russula Ochroleuca).
Family: Russulaceae)
Season: END OF AUGUST - OCTOBER
Growing: Single and groups
Description:
The hat is smooth, oxwarm, convex, then prostrate.
The flesh is dense, brittle, white, slightly dark on the cut, with a caustic taste.
The leg is barrel, strong, whitish, with a brown tint. Standing legs with age selets. Practices forces, relatively frequent, white.
Conditional edible mushroom. Used fresh (after boiling) and salty.
Ecology and distribution:
This mushroom on a thin leg with a brown tint grows in coniferous (spruce) and raw lifelong (with birch, oak) forests, in MCU and on the litter. More often found in the southern regions of the forest area.
Russula Paludosa.
Family: Russulaceae)
Season: mid-July - October
Growing: Single and groups
Description:
The hat is fleshy, convex, slightly intended in the center, with a stupid edge. Plops are weakly surprised, frequent, sometimes branched, white or ohwerous.
Skin Hats dry, in the center of dark red, along the edge of bright pink. The little white, the young mushrooms are dense, then loose, with a fruit smell.
The leg is pinned or spindle-shaped, solid, sometimes hollow, felt, pink or white.
Edible mushroom. Used fresh (after boiling) and salty.
Ecology and distribution:
It grows in coniferous (with pine) and mixed (pine-birky) forests, in raw places, on the outskirts of swamps, on sandy-peat soils, in the Moss, in the blueberries.
Russula PuelAris.
Family: Russulaceae)
Season: mid august - October
Growing: groups and singles
Description:
The pulp is broken, whitish or yellowish. The slap first convex, then the prostrate, sometimes weakly intended, yellowish or brownish-gray. Crazy hats thin, rolled.
The leg is slightly expanded to the base, solid, then the hollow, brittle, whitish or yellowish.
Plates are frequent, thin, increasing, white, then yellow.
Edible mushroom. Used fresh (after boiling).
Ecology and distribution:
Grows in coniferous and less often in deciduous forests.
Russula Turci).
Family: Russulaceae)
Season: July-October.
Growing: Single and groups
Description:
Wine-red, black or orange hat, shiny. Hats. Hats first hemispherical, then depressed. Practices. Easy, rare, white or yellowish.
Plotch-shaped leg, white.
The flesh is broken, white with fruit smell.
Edible mushroom.
Ecology and distribution:
It is found in the mountain coniferous forests of Europe and North America. Forms mikurizu with pine and fir.
Food cheese (Russula VESCA).
Family: Russulaceae)
Season: Mid-July - End of September
Growing: Single and small groups
Description:
The hat is flat and convex, pink, reddish, drowned, unevenly painted. Frequent, equal length, white or yellowish.
The leg, dense, narrowed to the base, white. The crudge does not reach 1-2 mm to the edge of the hat, removes to half.
The flesh is whitish, dense, uneaten or somewhat acute taste. Breaks are frequent, narrowly proceeding, creamy-white, sometimes Wilcy-branched.
One of the most delicious raw materials. Used fresh (after boiling) in second dishes, salted, pickled, dried.
Ecology and distribution:
It grows in deciduous and widecal (with birch, oak) forests, less often in coniferous, in bright places, in the grass.
Russula Virescens.
Family: Russulaceae)
Season: mid-July - mid-October
Growing: Single and groups
Description:
White leg, with brownish scales at the base.
The hat is fleshy, matte, yellow or blue-green, in young mushrooms hemisphere. The prostine of mature mushrooms prostrate. The crown is not removed, often cracks.
The flesh is whitish, dense, uneaten or somewhat acute taste. Puts are frequent, narrowly surprised, creamy-white, sometimes flavored.
One of the most delicious raw materials. Used fresh (after boiling), salted, pickled, dried.
Ecology and distribution:
It grows in deciduous, mixed (with birch, oak) forests, in bright places. Distributed in the southern regions of the forest zone.
Russula Xerampelina).
Family: Russulaceae)
Season: mid-July - October
Growing: Single and small groups
Description:
Hat wide, burgundy, brown or olive color, in the center is darker.
The flesh is white, on a cut raging, with a shrimp or herring smell. Practices have grown, white, with age raging.
The leg is white, sometimes with a reddish sampling, with age becomes a ocher or brownish. Highups of young mushrooms semi-shaped.
It is used by salt marinated, sometimes fresh (after boiling to remove an unpleasant odor).
Ecology and distribution:
Grows in coniferous (pine and fir), deciduous (birch and oak) forests.
Other mushrooms with thin legs
BelSula Delica.
Family: Russulaceae)
Season: mid-July - October
Growing: Groups
Description:
The hat first convex, white, with age becomes a funnel-shaped, sometimes cracks. Blanking, narrow, white with a bluish-greenish tint.
The leg is dense, white, downstairs a bit narrowed and slightly raging.
White flesh, dense, uneaten.
Good edible mushroom, used salted (after boiling).
Ecology and distribution:
This mushroom with a thin long leg grows in deciduous and mixed (with birch, aspen, oak) forests, less often in coniferous (with fir). A significant part of the life cycle of the fruit body passes underground; On the surface only tubercles are visible.
Drinking stuffing (Russula Nigricans).
Family: Russulaceae)
Season: mid-July - October
Growing: Groups
Description:
The hat in the center is siled, in his youth is grayish, then brownish. Plops are rare, thick, grown, yellowish, then brownish, later almost black.
The pulp on the cut will first blush, then black, the smell of fruit, taste sharp.
The leg is solid, first light, then raging and black.
Conditionally edible mushroom. It is used salted after boiling for 20 minutes. In the caring black.
Ecology and distribution:
Grows in coniferous (with fir), mixed, deciduous and deciduous (with birch, oak) forests
Voyi (Russula Foetens).
Family:Russulaceae)
Season: beginning of July - October
Growing: Single and small groups
Description:
The hat in young mushrooms is almost spherical, with the edge pressed to the leg, the mucous. The slap is convex, sometimes prostrate and depressed in the middle, tubercible, with the edge, dry or weakly adhesive, brown. The bag is often made by insects and slugs. Breaking Hats strongly rumbled, furor sometimes crammed.
The leg swallmed or cylindrical, often narrowed to the base whitish, yellowish, at the base of brownish. On the plates are often visible drops of transparent liquid and brown spots after their drying. Plesties are rare, narrow, often prilent, grown, yellowish. Young mushrooms are solid, then Acquires a cellular structure.
The flesh is dense, solid, white, then yellowish, in mature mushrooms brittle, with herring smell and bitter taste. Rusty inner cavity is formed in the leg in the leg.
Conditionally edible mushroom; In the West is considered inedible. Usually, young mushrooms are assembled with a non-scaled with a diameter with a diameter of no more than 6 cm. From Valuev remove the skin and after soaking for 2-3 days and boiling for 20-25 minutes. Salt, less often marinate.
Ecology and distribution:
This mushroom on a thin leg with a brown hat forms mikuriza both with conifer and deciduous trees. It grows in deciduous, mixed (with birch) forests, less often in conifer, on the edge of the forest, on the edges, in the grass and on the litter. Prefers shady, wet places. Normally in the forests in Eurasia and North America, Russia is most common in the European part, in the Caucasus, in Western Siberia and in the Far East.
Alexander Gushchin
For the taste, I do not pass, and it will be hot :)
Content
Before going to the forest to the "quiet hunting", you need to learn varieties, name, description and consider photos of edible mushrooms (eukaryotic organisms). If you study them, you can see that the lower part of their cap is covered with spongy structure, where disputes are placed. They are also called lamellar, very valued in cooking, thanks to the unique taste and a variety of useful properties.
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Types of edible mushrooms
In nature, there are a large number of different mushrooms, one can eat, and others are dangerous to eat. Edibles do not threaten human health, differing from the poisonous structure of a hymenophore, coloring and shape. There are several types of wildlife representatives of this kingdom suitable in food:
- butter;
- raw;
- chanterelles;
- freight;
- champignon;
- white mushrooms;
- honey;
- krasnushki.
Signs of edible mushrooms
Among the eukaryotic organisms there are also poisonous, which externally, almost no different from useful, so learn signs of their differences to avoid poisoning. For example, a white mushroom is very easy to confuse with a pile, which has an inedible gallbral taste. So, it is possible to distinguish an edible mushroom from its poisonous twins in the following parameters:
- The place of growth, which can be learn from the description of edible and dangerous poisonous.
- Cooking unpleasant odor that contains poisonous instances.
- Calm nonsense color, which is characterized by representatives of the food category of eukaryotic organisms.
- Food categories do not have a characteristic drawing on the leg.
Popular edible
All edible mushrooms are rich in glycogen, salts, carbohydrates, vitamins and plenty of minerals. This class of wildlife as food has a positive effect on appetite, contributes to the production of gastric juice, improves digestion. The most famous names of edible mushrooms:
- ryzhik;
- white mushroom;
- boostyl;
- maslenok;
- boberic;
- champignon;
- chanterelle;
- opel;
- truffle.
This type of edible lamellar eukaryotic organisms grows in a tree and is one of the popular "quiet hunting" objects in mushrooms. The size of the cap reaches in diameter from 5 to 15 cm, the shape of its round with the edges covered inside. Ripe mushrooms have a slightly convex with a bumps in the middle. Color - from gray-yellow to brown shades, there are small scales. The flesh is dense, white, has an acidic taste and a pleasant smell.
Autumn pose possess the legs of a cylindrical shape, up to 2 cm in diameter and length from 6 to 12 cm. The top is light, there is a white ring, the bottom legs are dense brown. They grow with the end of the summer (August) until the middle of autumn (October) on deciduous trees, mainly on birch. Grow wavented colonies, not more than 2 times / year, the length of growth lasts 15 days.
Another name is chanterelle yellow. It appeared due to the color of the cap - from egg to saturated yellow, sometimes faded, light, almost white. The appropriate form is an irregular funnel, with a diameter of 6-10 cm, the young is almost flat, fleshy. The pulp of foxes is dense tight with the same yellowish tint, light mushroom smell and isolate taste. The leg is controversial with a hat, the book is narrowed, up to 7 cm long.
These edible forest mushrooms are growing from June to late autumn, whole families in coniferous, mixed, deciduous forests. Often it can be found in moss. Especially full of baskets of mushrooms in July, which accounts for growth peak. Chanterelles are one of the famous lamellar mushrooms that appear after the rain, food is used as a delicacy. Often they are confused with the rims, but if you compare photos, it can be seen that the red hat has a flattened hat, and the pulp and the pulp of orange saturated color.
They are also called pectorists and meadow champignons. These are edible hay mushrooms with a ball with a spherical convex shape in diameter from 6 to 15 cm and with brown scales. The champignons first have white, and then brownish coloring caps with a dry surface. Plates are whitish, slightly pink, and later - brown-red with a brown tint. The leg is smooth 3-10 cm long, flesh, with a thin mushroom taste and smell. Grow champignons on meadows, pastures, in gardens and parks, especially to collect them after the rain.
These edible mushrooms are very popular in cooking, they are prepared by all possible ways. Podbrazovki have a window of a hat from light gray to brown, the shape of them with a pillow-shaped diameter to 15 cm. White flesh with a pleasant mushroom fragrance. The leg can grow up to 15 cm long, has a cylindrical shape extended to the bottom. Common boomes are growing in mixed, birch forests from the beginning of summer to late autumn.
Oil - one of the most famous edible eukaryotic organisms. Often they grow large groups mainly on sandy soils. The oil hat can be up to 15 cm in diameter, has a chocolate brown color with a brown tint. The surface of the mucous, is easily separated from the pulp. The tubular layer is yellow, which has grown to the leg, which reaches a length of up to 10 cm. The flesh - juicy white, becomes yellow-lemon, thick legs. Oils are ordinary - it is easily digested, so it is used in food in fried, boiled, dried and pickled form.
These edible mushrooms grow with whole piles, so they got such a name. A hat is dense, creamy color, up to 12 cm (sometimes up to 20 cm) in diameter. The plates have yellowish edges, the leg is white, cylindrical shape to 6 cm long. The flesh is dense, white with a pronounced pleasant smell and taste. It grows this variety in mixed, birch, pine forests from July to the end of September. Before you go behind weak, you need to know how they look and be prepared for the fact that they will have to search, because they are hiding under foliage.
Conditional edible mushrooms
Eukaryotic organisms from this classification differ from previous ones that they are prohibited without pre-heat treatment. Before starting cooking, most of these copies need to boil several times, changing water, and some need to soak and fry. Check out the list of mushrooms that belong to this group:
- champignon transferred;
- smorch hat;
- spherical sarcosome;
- powder Blue;
- chanteral false;
- pink wave;
- the disc region is thyroid and others.
It can be found in the summer-autumn in coniferous, deciduous forests. The diameter of the hat from 3 to 6 cm, it is painted in a bright orange color with a brown tint, has a funnel shape. The pulp flesh is soft, viscous, without a pronounced smell, taste. Plates of orange color, frequent, descending by thin yellow-orange leg. False chanterelle does not apply to poisonous, but can break the digestion, sometimes it has an unpleasant wood taste. We use mostly cap food.
This eukaryotic organism has several names: a wavy, a volzhanka, a wave, rubella and others. The wave hat has a form of funnels with an abscessive middle, the color is pink-orange, diameter - up to 10 cm. Cylindrical leg, tummer to bottom, up to 6 cm long . The pulp of the wave is fragile, whitish shade, if it is damaged, light juice and caustic smell will appear. Growing in mixed or birch forests (more often by groups) from the end of July to mid-September.
The color of this eukaryotic organism depends on its age. Young specimens are dark, brown, and with age brighten. The hat of the smashing cap resembles a walnut, all is dressed up with uneven stripes, wrinkles similar to gyms. The leg is cylindrical, always curved. The pulp is similar to cotton with a specific smell of dampness. Crumble hats grow on wet soil, near the streams, ditches, water. The peak of the crop falls on April-May.
Little-known edible mushrooms
There are different types of edible mushrooms and, having come to the forest, you need to know which of them may be considered inedible. For this, before the "quiet hunting", be sure to explore photos and description of eukaryotic organisms. There are so rarely encountered 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;
- hovwashka Voroneque;
- an ordinary purple;
- garlic;
- pigeon Oyshemka;
- flashing female;
- polish mushroom;
- a row of gray (rooster);
- the manure is white and others.
It is also called the Mokhovik chestnut or Panish fungus. It has an excellent taste, so highly appreciated in cooking. The mosschik hat is semi-alone convex, from 5 to 15 cm in diameter, it becomes adhesive in the rain. Top color chocolate brown, chestnut. The tubular layer is yellowish, and with age - golden and greenish yellow. The leg of the mosschik is cylindrical, can be narrowed or expanding to the bottom. The flesh is dense, fleshy, with a pleasant mushroom smell. Grows Mokhovik chestnut on sandy soils under coniferous trees, sometimes under oak or chestnut.
Such eukaryotic organisms are presented in several types: Camenosna, Fire, Golden and others. They grow families on the dead and living trunks, on the stump, roots, in the dupes, have medicinal properties. Often the scaly can be found under the fir tree, apple tree, birch or aspen. The hat is convex, fleshy, from 5 to 15 cm in diameter, has a yellow-honey color, a pale flesh. The leg is up to 2 cm thick and up to 15 cm high, single-color, scaly, on young instances there is a ring. Flashing tank contains a substance used for the treatment of gout.
The second name is an unbeller ordinary. The convexed shape hat becomes flat, with a diameter of up to 3 cm. The color of the crimson is yellow-brown, the edges are light, the surface is dense, rough. The pulp of garlic is pale, has a rich smell of garlic, thanks to which the name appeared. When drying the mushroom, the smell is even more enhanced. Buro-red leg, at the base is light, empty inside. Thugs are growing with large families in different forests, choosing dry sandy soil. Growth peak - from July to October.
They do not always take even experienced lovers of "quiet hunting" and in vain, because raincoats are not only delicious, but still therapeutic. They appear on meadows and pastures after the rains. Heat diameter 2-5 cm, shape - spherical, painting - white, sometimes light brown, top there is a hole hole. The pulp of raincoat is dense, but with the tasty, juicy, with age becomes soft. Young mushrooms have spikes cap on the surface, which over time are washed off. The leg is small, from 1.5 to 3.5 cm in height, thickened. Raincoats are growing with whole groups in parks and on lawns, crop peak - from June to October.
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Edible mushrooms: titles with description
Systematics:- Department: Basidiomycota (Basidiomycetes)
- Subsidation: agaricomycotina (agaricomycetes)
- Class: Agaricomycetes (agaricomycetes)
- Subclass: Agaricomycetidae (agaricomycete)
- Order: Boletales (Holes)
- Family: Boletaceae (Holes)
- Rod: Xerocomellus (Xerocomellus or Mochovka)
- View: Xerocomellus Pruinatus (Mochovik Velvet)
Synonyms for the name of the species are:
- Mokhovik is a seasoned;
- Mokhovik Zeranged;
- Mochovik matte;
- Boletus Fragilipes;
- Boletus Pruinatus;
- Xerocomus Pruinatus;
- Xerocomus Fragilipes.
Mochovik Velvet (Xerocomellus Pruinatus) - edible mushroom belonging to the family of soothes. In some classifications, it is believed to Borovikov.
Exterior Description of the fungus
The fruit body of a Velvet Mohovka (Xerocomellus Pruinatus) is represented by a leg and a hat. The diameter of the cap is from 4 to 12 cm. Initially, it has a spherical shape, gradually becomes pillowless and even flat. The top layer of the hats is represented by velvety skin, but the ripe mushrooms have a naked hat, sometimes wrinkled, but at the same time - not cracking. Occasionally, the cracks appear only in old, overwhelmed fruit bodies. On the skin of the hat can be matte raid. The colors of the cap varies from brownish, red-brown, purple-brown to a rich brown. The mature mushrooms of velvet mokhovka often faded, sometimes characterized by a pinkish tint.
A distinctive feature of any (including velvety) is the presence of a tubular layer. In the tubes are gathered olive, yellow-green or brightly yellow pores.
The mushroom pulp is characterized by white or slightly yellowish, if its structure is damaging, or pressed to the surface of the pulp, then it will take. The fragrance and taste of the described type of mushrooms are at a high level.
The length of the mushroom leg is 4-12 cm, and in the dimeter, this leg can reach 0.5-2 cm. On the touch it is smooth, and in color varies from yellow to reddish-yellow. Microscopic examination demonstrates that the mulk legs have amyloid gifs of a thick-walled structure, which is one of the main differences in the described type of fungi. Relief-shaped mushroom spores with an ornamented surface are particles of yellowish spore powder. Their sizes are 10-14 * 5-6 microns.
Habitat and fertility period
Velvet Mokhovik grows on the territory of deciduous forests, mainly under oaks and beats, and in addition - in coniferous forests with fir and pines, as well as - wooded areas of mixed type. Active fruiting begins at the end of summer and continues during the first half of autumn. It grows mainly by groups.
Edibility
Mochovik Velvety Mushroom (Xerocomellus Pruinatus) is edible, can be used in any form (fresh, fried, boiled, saline or dried).
Similar species, distinctive features from them
Similar to Velvet Mokhovik Mushiba is. However, the dimensions of this similar variety are smaller, and the hat is cracking, yellow-brown color. Often the described view of the mosschik is confused with, which is fruits from the middle of summer and to the very late autumn. There are many subspecies and intermediate forms between these two varieties of Mochovikov combined with a single type called Mokhovik Cisalpian (lat. Xerocomus Cisalpinus). This species is different from the velvet mokhovka to a wider dispute size (they are about 5 microns more). The hat in this type is cracking with age, the leg has a small length, and when pressed or damage, the surface becomes bluish. In addition, Mochoviki Cisalpian pulp is paler in color. Through microscopic studies, it was also possible to find out that it contains the so-called plated gifs that are not in the Mohovka velvet (Xerocomellus Pruinatus).
Interesting information about the Mohovik Velvet
The species epithet "velvet", which is assigned to the above form, is adopted due to the most frequent use of this term in Russian-speaking scientific literature. However, the most accurate designation of this type of mushrooms can be called Mokhovik Keanned.
The generic name of the velvet mokhovka is Xerocomus. Translated from the Greek word, the word Xersos means dry, and Kome - hair or gun. The species epithet Pruinatus comes from the Latin word Pruina, translated as hoarfrost or wax raids.
Together with plants and animals, mushrooms represent the third kingdom of organisms: they were taken separately, since they are inherent in the properties of both previous kingdoms. Mushrooms are found in water, on land, in the soil. My study is engaged in mycology. Not all of these products for man are useful, but there are mushrooms that are used in food. They are appreciated for a special taste and a rich composition. The mushrooms contain fats, carbohydrates, vitamins, but most importantly, they are a source of protein, which, together with other products, replace vegetarians meat.
In small quantities (200-300 g) mushrooms can be every day.
White Mushroom (Borovik)
This mushroom is the most valuable, tasty, fragrant and nutritious. White mushroom has a large fleshy hat and thick blooming white leg. Moreover, the colors of the hats - depending on the age and place of the growing mushroom - can be bright, yellowish and dark drone. White mushrooms growing in a pine forest, the caps are usually darker. White mushroom can reach enough impressive sizes - a hat to a half-meter in diameter, and in height - up to 30 cm.
Veshinski
The fungus is quite large, a gray or grayish-brown hat from 5 to 20 centimeters in diameter. The leg is very dense and due to stiffness in food is not used. There is a bouquet oyster, which sometimes has up to 30 mushrooms with a total weight of 2-3 kilograms. To grow oyster, it is necessary to prepare the segments of the trunks and bumps of hardwood trees with a diameter of at least 15 centimeters, 25-30 centimeters long. Thin thin segments give a smaller harvest. Weshes develop in a wet environment, and the segments must be loaded into the water for 1-2 days.
Grup
Hat mushroom made of milecraft. 5-20 cm Hat in diameter, in the middle of a concave, slightly mucous, with a shaggy edge, whitish with unaware concentric zones. The leg is small short, thick, hollow. Puller caustic. Grows in spruce, birch and mixed forests since the beginning of summer to late autumn, singly and groups. A very valuable edible mushroom used in food only saline. A small hat can reach 25 -30 centimeters in diameter, first convex, then a breadth, with a downward down-sole edge, sticky, from white to greenish-brown, sometimes almost black, with poorly noticeable concentric zones. Removal plates or slightly descending, frequent, narrow, whitish, darkening.
IVISHENNE (omolator)
Hat mushroom from group of plate. A 3-10 cm hat, the young mushroom is convex, then becomes an indelible or even funnel-shaped, with a wide tubercle in the middle, with a roughly wavy edge, white, whitish or yellowish. The plates go down to the leg, white, later become dirty pink. White leg, short, book thinner. The pulp is soft, dense, white, with a strong mild smell. The color of the pulp on the break does not change. The templenik's characteristic smell is obliged to presence in the tissues of unsaturated aldehyde of Trans-2-Nonenal. The Ivishyn is growing in wide forests, gardens, gardens, sometimes in the meadows from July to October. It is rare and not good.
Lisuki
Forest fungi with bright yellow, less often with pale yellow color. A 3-10 cm hat, in the form of a twisted umbrella or a funnel; The leg almost grows with a hat. The main value of chanterelles is that this mushroom is almost never worm. You can find chanterelles from early summer to late autumn. They are especially like coniferous forests, birch and mixed: Elovo-Berezovaya. Like many mushrooms, chanterelles grow by families or groups.
Oily
One of the most common types of edible mushrooms in the European part of Russia, Ukraine and Belarus. The people say that the oils appear when the pine blooms.
Grow in young spruce and throat big families. These are mushroom-tanniers. Oil and on open solar lawns on green moss, on sand hillocks, Kosoyram, with a rare young pine forest. In Ukraine, the oil can be found mainly between young artificial pine areas, where the grass is growing, or in the old cluttered needles.
Mokhovik
Refers to the genus of tubular fungi and grows from the beginning of summer to autumn in coniferous, deciduous and mixed forests by single or small groups. The mosshik hat is semi-like, over time it becomes convex, and then flat. It is velvety, dark green or brown-brown, sponge layer bright yellow. The flesh of the Mohovik is solid, pale yellow, the old mushrooms are white, on the breaking shine. Mokhovik is a first-class edible mushroom that can be used without preheating for cooking hot dishes, for salting, marination, drying. The entire mushroom is used: a hat and leg.
Muer
These are thin and brittle wood black mushrooms. Externally, they look like charred paper. Have the smell of haze and crispy sweetish pulp. These mushrooms are widely used in Vietnam, Thailand, China. Muerry grows on trees trunks. For the first time on Muerhi muerh, they began to use the imperial receptions in Japan. Now you can buy Muer in the store of oriental spices at a fairly affordable price.
Wood
Family mushrooms. Collect them start from the end of August and to autumn frosts. He loves old stumps, roots of coniferous and deciduous trees, and especially often settled on oak and birch stumps, even in the districts of permafrost. The cap of the present okey has a form of a ball, convex, then straightened, velvety, brown-yellow. The edges of the caps first embarrassed deep into, then straightened, striped. From above on the header, there is a small brown scales. The plates are extracted by the book, whitish, then light brown and are often covered with rusty spots. Dog is long, fibrous, yellow or brown, darker to the bottom. In young people, the leg is connected to the edges of the cap with a white film, which is then bursting and remains on a blank ring. It is this ring that helps to distinguish them of real from poisonous (unreal, brick-red and unreal sulfur-yellow). The pulp of the autumn okey is thinly fleshy, whitish, with a pleasant mushroom smell.
Podberezovik
Refers to the genus of the Obabok and grows from the beginning of summer to late autumn in bright deciduous, mainly birch, and mixed forests by single and groups. Very often, the boletvik grows along the edges of forest roads. The boletus hat is up to 15 cm in diameter, semi-like, later paddle-shaped, naked or thinner, dry, in crude weather slightly mucous, different colors, from light gray to dark brown, almost black. White flesh, does not change the color, sometimes it pose a little, with a pleasant mushroom smell and taste. The tubular layer is easily peeling from the pulp, whiteish, then grayish, sometimes with dark brown spots. The leg of the boletus is up to 15 cm long, diameter up to s cm, solid, cylindrical, slightly expanded, whitish, covered with scales from gray to dark brown, old mushrooms are hard, fiber.
Boosynovik
Refers to the genus of the Obabok, grows in foliage, mixed and pine forests by single and groups from June to October. Especially loves young oxes, but forms mikurizu and with birch, pine and other trees. The boletus hat is up to 30 cm in diameter, in young mushrooms floor with a spherical, adjacent tightly to the leg, later convex, flat, dry, fleshy, velvety with a changeable color from white-and-orange, bright red. The flesh is white, on the fault slightly pink or blue, green, then drawn, without much smell and taste. The head of the boletus is long up to 20 cm, with a diameter of up to 5 cm, solid, cylindrical, thickened at the bottom, easily separated from the hat, white-gray, covered with oblong flake-and-shaped pebbles of white, brown-black.
Portobello
This is one of the types of champignon fungi more familiar to us. Their distinctive feature can be called quite large sizes and a hat that can be completely disclosed. Moreover, its diameter often reaches 15 centimeters. By the way, it is because of such a feature with Portobello, much more moisture is evaporated in comparison with other types of fungi, due to which its structure is more dense and fleshy. It is surprising that, being a delicacy, Portobello often grows in not very attractive natural conditions - on pastures, along the road, and sometimes even in cemeteries.
Ryzhik
Refers to the margin of the family of raw materials of the plate, grows in pine and others with a large admixture of pines forests, especially in young pine forests, preferably on sandy soils from July to October, single and groups. A redhead hat with a diameter up to 15 cm, the fleshy is first convex then funnel, with a slightly wrapped down edges, smooth, slightly mucous, orange, red-orange, with concentric zones of different color intensity, fading. The bottom surface of the hats is brown, with frequent, running to the bottom of the plates. The plates first earned, then descending on the leg, orange, with pressure drill, green. The flesh is thick, dense, creamy-orange, blossoms on break, then green, highlights plenty of bright orange light milky juice with a resinous smell, which is green in the air. The leg in the rods up to 10 cm long, with a diameter of up to 3 cm, cylindrical, first dense, then the hollow, smooth, one color with a hat, inside the white, when pressing green.
Nights
This is a collective name related to the nature of the lamellar (family of ordinary) fungi. More than 2.5 thousand representatives of this family are classified. Most of these mushrooms are edible, but there are also poisonous representatives of the family. The edible orders include: gray, topolate, scaly, massive, literal, yellow robes, gigid, Matsutak. The main part is referred to as conditional and edible mushrooms.
Smoldchchi
Refers to the group of sample fungi, grows with early spring in coniferous and mixed forests on fertile humid soil, rich in lime, on old fires, forest cutting, along the forest roads, on the edges. Hat in curls up to 15 cm high, up to 10 cm in diameter, ovately rounded, hollow, ocher-yellow, yellow-brown or light brown with uneven cells resembling bee honeycomb, surprisingly below the leg. The feet of wax length up to 10 cm, up to 5 cm thick, cylindrical, smooth, hollow, slightly extended below, whitish or yellow-brown. The pulp of furry wax-white, thin, brittle, with a pleasant mushroom smell and taste. Spore powder yellowish. The mushroom is considered conditional edible. It is recommended to boil them before use for 10-15 minutes, the decoction to merge, after which you can fry, stew, use in soups. Smorks can be dried and used three months after drying.
Syrozhuya
It belongs to the family of a raw family of raw group of lamellar, grows to singly and groups from the beginning of the summer of late autumn in deciduous, coniferous and mixed forests, on the edges, glades, among the moss. A raw hat with a diameter of up to 10 cm, young mushrooms are semi-shaped, then flat-convex, slightly intended in the center, fleshy, dry, with a slightly eddeless or smooth edge, color varied, often with large blonde spots, the skin of the hat does not reach the edge, removed from labor. The flesh is dense, white with nutty sweet taste, with a pleasant fruit smell. Plates are frequent, narrow, attached or slightly sliding legs, white, yellowish. The leg of the cheese makeup is dense, short, up to 4 cm long, diameter up to 3 cm, cylindrical, solid, slightly narrowing to the bottom, slightly wrinkled, white.
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