The forests, in which spruce grows predominantly, are very dense and poor in undergrowth. In spruce forests, the soil consists of dense layers of needles that slowly rot. Thanks to this, a large number of mushrooms can be collected in the spruce forest during the season.

Spruce plantations are slightly different from dense spruce forests. There is a lot of sunlight in the plantings, which penetrates to the very soil, so they have an undergrowth of mosses and herbaceous plants. The edge of the forest also abounds in mushrooms. There is always more moisture that flows from the trees after rain, which means it is easier for mushrooms to grow.

There are few varieties of mushrooms in pure spruce forest belts. The mushroom world is represented not only by mushrooms growing exclusively in spruce forests, but also common to coniferous forests.

Along with the pine camelina, spruce camelina grows in the spruce forest, which is distinguished by its subtlety and paler color. By the way, this fungus secretes carrot-red milky juice.

Talker mushrooms, also growing in spruce forests, often form the so-called "witch circles". In the spruce forests of middle age comes across a white fungus, called white spruce.

Some types of russula prefer spruce forests to other types of forests. Groups of blue and blue-yellow russula grow under adult fir trees. Spruce forests of mature age often become home to yellow milk mushroom and spruce moss, these mushrooms prefer mossy places with high humidity, among moss or heather.

Among the poisonous mushrooms growing in the spruce forest is the royal fly agaric, a rather large mushroom with a bright yellow-orange cap. Wet places abound with cobwebs, their species are very difficult to distinguish from each other, and there are edible and inedible ones, so it is better not to touch these mushrooms at all.

Along ravines and streams, often choosing places next to mushrooms, a poisonous mushroom, a reddish talker, grows. Thin pigs grow at the edge, and sometimes in large quantities.

The main mushrooms in the spruce forest: white stink fly agaric, grebe fly agaric, panther fly agaric, gray-pink fly agaric, thick fly agaric, red fly agaric, forest mushroom, dark red mushroom, blushing parasol mushroom, spruce moruha, thin pig, spotted collibia, ocher -yellow russula, whole russula, camelina, milkweed, white mushroom, gall mushroom, Polish mushroom, speckled oak, motley flywheel, green flywheel, real chanterelle.

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

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

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

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

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  • tubular (spongy) - the bottom of the cap consists of the smallest tubes, resembles a sponge;
  • lamellar - plates at the bottom of the cap, located radially;
  • marsupials (morels) - shriveled hats.

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

When and where do mushrooms grow

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

If the summer is rainy, mushroom places should be looked for on a hill, and if dry, near trees in the lowlands, where there is more moisture. As a rule, specific species grow near certain trees. For example, camelina grows near pines and spruce; white - in birch, pine, oak; boletus - at the aspen.

Mushrooms in different climatic zones appear at different times, one after another. Let's analyze the middle band:

  • The first spring forest harvest - lines and morels (April, May).
  • In early June, boletus, boletus, boletus, russula appear. The duration of the wave is about 2 weeks.
  • From mid-July, the second wave begins, which lasts 2-3 weeks. In rainy years, there is no break between the June and July waves. Since July, the mass appearance of the mushroom harvest begins.
  • August is marked by the massive growth of mushrooms, especially ceps.
  • From mid-August and early autumn, chanterelles, mushrooms, milk mushrooms grow in huge families in favorable weather.

In broad-leaved forests, the main season lasts from June to October, and from November to March, winter mushroom can be found in the forests. Field mushrooms are more common in the steppes: umbrellas, champignons, raincoat, meadow mushrooms. The season is from June to November.

Composition of mushrooms, benefits

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

The nutritional value:

  • Mushroom protein contains almost all amino acids, and even essential ones. Mushrooms are a significant part of the diet, however, due to the content of fungin, it is better to exclude them from the menu for people suffering from diseases of the kidneys, liver and gastrointestinal tract.
  • Carbohydrates in "forest meat" is much less than protein. Mushroom carbohydrate differs from vegetable and is absorbed better, much like milk or bread.
  • Fatty substances are absorbed like animal fats by 92-97%.
  • The composition contains tartaric, fumaric, citric, malic and other acids.
  • The composition contains a large amount of vitamins PP, B1, A. Some varieties contain B2, C, D.
  • Mushrooms are rich in iron, phosphorus, calcium, sodium, potassium.
  • The composition contains trace elements - zinc, fluorine, manganese, iodine, copper.

Edible gifts of the forest have many benefits, since ancient times they have been used to treat diseases. Now it is healthy and tasty food, and vegetarians replace meat with them.

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

How to determine if a mushroom is edible or not

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

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

A few general tips:

  1. Take a closer look if you see worms in at least one mushroom from the mycelium, they are edible.
  2. Tubular species are easier to distinguish from twins.
  3. Learn the colors, white and greenish often indicate a poisonous lookalike.
  4. Do not taste mushrooms, they are not always bitter, for example pale grebe, a little sweet. Such an experiment can result in poisoning.
  5. On false and poisonous twins, a skirt is often found.

These are just a few of the signs. Basically, each pair of twins has its own differences. You should pay attention to the frequency of the plates at the bottom of the cap, attachment to the stem, color, pulp when cut, the presence of rings. Below you will find a photo and the name of edible mushrooms with a short description.

What do edible mushrooms look like?

White mushroom (boletus)

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

Boletus (redhead)

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

Boletus (boletus)

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

Quite a massive mushroom with a velvet cushion-shaped cap, with lemon-yellow flesh. The leg at the base is red, and turns blue at the cut. It is confused with a satanic mushroom, but it is lighter in color.

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

Oiler is a yellow mushroom with a slippery spongy hat, which is connected to the leg by a film. In false oil, the hat is dark, sometimes with a purple tint, under it there are plates. The peel of the latter does not stretch when removed, and the flesh turns red.

The flywheel is spongy, the sponge is bright yellow. In "youth", his hat is convex velvet, and over time, it straightens and cracks. Its color ranges from dark green to burgundy. The leg is without any inclusions, and when broken, the color does not change. It is often confused with pepper, gall and chestnut mushrooms. The main difference between the flywheel is that it grows on moss.

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

There are light cream and brown shades, they have skirts on the leg, and scales on the hat, they are lamellar, grow on stumps. False mushrooms are brighter, they do not have a film ring.

In young russula, the hat is spherical, while in mature ones it is flat, dry to the touch, matte or shiny. The color changes from green to red. The plates are fragile, different in size, frequent, yellow or white. The flesh is crisp and white, changing color when cut. If the russula is bright red or purple, most likely you have a double in front of you.

Raincoat (hare potato, fluff)

A real raincoat is shaped like a ball, often on a small leg. Its color is white or beige. The pulp is dense, white. In the false puffball, the flesh has a purple hue, the skin is dark.

Often grow near pines and larches. The hat eventually begins to resemble a funnel, its color is orange, red or bluish-green. She is smooth and sticky. The slice will turn green over time.

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

Cobweb (bog)

It has a beautiful appearance, bright yellow color. The shape of the cap is correct, round, it hides the plates. An adult cobweb resembles a toadstool. False twins are foul-smelling, irregularly shaped, and covered in scales.

The umbrella got its name due to the long stem and the characteristic shape of the hat, at first the shape is spherical, then it resembles an umbrella. The color is white, with a hint of beige, a darker spot in the center, and the surface is cracked. Plates darken with age. Many twins that differ in color may have a pungent odor and loose flesh.

Talkers

The cap of the govorushka at first has a hemispherical shape, then it is depressed, resembling a funnel. It is dry and smooth, white, light brown, ocher in color, the center is darker. The plates are white, but darken with age. The flesh is white, dense, although it loosens with age. False talkers are white.

Ryadovki

Agaric mushrooms deserve their name because they grow in rows or circles (witch's circles). The cap of a young rowing resembles a ball, and then straightens. It has white, brown, red, yellow colors. The edges can be curved, smooth, or curved. The skin can be dry, velvety or smooth, mucous. The leg is velvety, often has a pink-brown color. The poisonous doppelgänger has a dirty gray color, be careful!

Stitches

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

Morel

The surface of the morel cap, as if all in cells, is ovoid in shape. Its color is greyish, yellow and brown. The flesh of the morel is white, soft, and the stem has a cylindrical shape, slightly thickened towards the bottom. The false morel grows from the egg, emits an unpleasant odor and is covered with mucus.

oyster mushrooms

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

Now you know how to test a mushroom and find out if it is edible or not. You can go to the forest without fear. Choose only the right mushrooms, and remember that even an edible mushroom can cause harm if it is old or starting to decompose.

Video - edible mushrooms with a description

Leave comments, share the article "Edible mushrooms - photo and name" with friends on social networks. Leave the article bookmarked so that the right mushrooms are always in front of your eyes. All the best!

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.

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. It is the loving 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: 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 the summer they grow and, 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: fried breaded, boiled, added to soup and potatoes, or salted 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 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

The first ones usually appear from under the ground of a small size. 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.

Kira Stoletova

Each representative of the mushroom kingdom needs special conditions for growth: climate, proximity to certain trees, terrain, soil composition, etc. Pine forest mushrooms, represented by a large number of species, owe their diversity to the unique natural conditions that appeared during the formation of such a specific biogeocenosis .

Natural conditions of pine forests

The pine forest gives rise to phytoncides, so the air in it is considered healing and helps in the healing of lung diseases.

By the way. Phytoncides are volatile compounds that can kill or slow down the development of microorganisms. Pine is able to grow in a harsh northern climate on the poorest soils: both sandy with a lack of moisture and waterlogged.

In pine forests, mushrooms grow abundantly, forming mycorrhiza also with shrubs, ferns and herbs, linking them together. Pine trees provide sunlight access to the soil surface and do not interfere with the circulation of air currents. The ground cover is represented by green mosses, bushes of blueberries, lingonberries, and junipers.

The role of mushrooms in the coniferous forest is great, thanks to their vital activity, pine needles (which make up the forest floor), deadwood and dry broken branches decompose. Mushrooms grow under pine trees, giving them micronutrients and carbohydrates produced by fungal hyphae, and in return receiving nutrients from the roots.

Types of edible mushrooms

The types of representatives of the mushroom kingdom growing under pine trees depend on the age of the tree. Mushrooms grow under a pine tree on moist soil, along clearings, glades. Under young two-year-old trees, a late oiler is found, the yield of which reaches a maximum at 12-15 years of pine life. When the grass cover is replaced by a layer of needles, they are searched for under it along noticeable tubercles.

In the grown pine plantations, greenfinch begins to bear fruit abundantly, hiding in low-lying places under a layer of needles. Groups of honey agarics grow on broken, old and fallen trees, and on flatter terrain you can find a gray row, porcini mushroom, camelina and some other varieties:

  1. White, or boletus: the most valuable member of the Boletov family. The fruiting body is fleshy. Hat - from 8 to 25 cm in diameter, hemispherical shape, brown-brown hue. The flesh is white with a pleasant smell, the color does not change when cut. The leg is thick - from 7 to 16 cm, has a light cream color and a barely noticeable mesh on the surface. Prefers pine forests with sandy light soil. Fruiting from June to October.
  2. pine honey agaric, or honey agaric yellow-red: this is a representative of the Ryadovkovye family, growing on the stumps of pine and other coniferous trees in small groups from July to early October. It has a small, slightly convex hat with a matte scaly and velvety surface, the color is orange-red. The stem has the same color, it is thin and slightly curved, 5-7 cm in height.
  3. Ryzhik: representatives of the genus Milky got their name due to the bright red color with a reddish tint, which is explained by the high content of beta-carotene in them. The hat with concentric rings and edges turned down is 5-12 cm in diameter. The same color is the stem, expanded upwards, from 4 to 10 cm long. The flesh is dense, turning green at the break point, secreting light orange milky juice. It grows under pine trees, buried in coniferous litter. Mass collection occurs in July - September.
  4. Greenfinch, or row green: a small mushroom with a wide open hat of a greenish hue. Its diameter reaches 15 cm, in the center it is covered with small scales. The stem is short, 4-5 cm in height. The flesh is white, becoming yellowish with age. On the cut, the color does not change. Grows under pine trees in groups of 5-8 pieces from September to November.
  5. Chanterelles: bright mushrooms growing in pines and having a yellow-orange color. The hat with wavy edges is 2-12 cm, flat-concave in the center. The pulp is fleshy, fibrous in a leg. The leg itself is lighter, smooth and tapers at the bottom. Not affected by pests. The collection begins in June, then August - September. Distributed mainly in coniferous forests.
  6. white pickup, or russula is excellent: one of the species of the Russula family, growing in light coniferous forests. Large, the hat reaches a diameter of 18 cm, the color is white with rusty spots on the surface. The surface has a prostrate shape and a funnel in the center. The stem is strong, has the same color as the cap, narrowed at the bottom. The juicy pulp has a pleasant smell. Grows from mid-summer to mid-autumn.
  7. Flywheels: are not of high quality. Variegated, red and green mossiness mushrooms are suitable for food. They have a dry, slightly velvety cap about 9 cm in diameter, which becomes cracked as it ages. The color varies from yellow to brown-brown. The leg of a lighter color has a cylindrical shape, reaches a height of 8 to 14 cm. The flesh is dense, the aroma is pleasant. However, unlike other members of the group, polish mushroom, growing in pines and other coniferous forests, has good organoleptic data.
  8. Row purple: conditionally edible mushroom of an unusual bright purple color. Its hat reaches 15 cm in diameter, in adult specimens it is flat, slightly concave in the center and bent at the edges. The leg is cylindrical, with a thickening at the base. The pulp is dense, of the same light purple hue. They are saprophytes and grow in pines and other conifers on rotting coniferous litter.

Poisonous representatives

Not only edible mushrooms grow under the pines. There are also poisonous representatives: waxy talker, pale grebe, varieties of fly agaric and false sulfur-yellow honey agaric. Their toxins, entering the human body, affect the central nervous system, liver, kidneys and digestive system. Without timely qualified medical assistance, poisoning will lead to death.

In order not to be at risk of poisoning when eating mushrooms, it is necessary to know the characteristics of the dangerous representatives of the mushroom kingdom.

  1. Death cap: considered the most dangerous poisonous forest mushroom, the toxins of which manifest themselves after some time. An olive hat from 5 to 15 cm in diameter has a hemispherical shape and fibrous skin. The leg is cylindrical, at the base there is a "pouch". The flesh is white, does not change color when damaged, the smell is weak.
  2. Fly agaric panther, red and grebe: have thick, fleshy white to green caps. On top of them there are the remains of a veil, in which the fruiting body of a young specimen was enclosed. They look like white flakes. The leg is straight, expanded from top to bottom. The pulp is light, with a pronounced smell. Contains strong toxins. Amanita muscaria is capable of exerting a hallucinogenic effect.
  3. Honey agaric sulfur yellow: false relative of edible mushrooms. It is a small mushroom that grows in small groups on stumps and rotten wood. The caps are light yellow at the edges, darkening in the center, with a diameter of 2 to 7 cm. The yellowish-white flesh is characterized by a persistent unpleasant odor. The stem is thin and long. It differs from edible species in the greenish color of the fruiting body.
  4. Waxed talker: poisonous representative of the Ryadovkovye family. It has a white-cream wide hat with a tubercle in the center and mild concentric circles on its surface. The leg is long, expanded at the bottom, with a pubescent surface, 3-4 cm in height. The pulp is white with a cream shade, dense, with a pleasant aroma. Contains a high concentration of muscarine, which is not destroyed by heat treatment.

Irina Selyutina (Biologist):

The waxy talker got its name due to the presence of a white waxy layer on the surface of the cap of a flesh or brownish color. Over time, this waxy coating cracks and forms a kind of "marble" surface. The peel is removed easily, up to the center of the cap. The mushroom is poisonous and contains muscarine, which is not destroyed by heat treatment. Empirically, it was found that the destruction of the muscarine alkaloid is possible at temperatures exceeding 100℃ with the appearance of a slight smell of tobacco. When eating large doses of the waxy talker, death is noted somewhere in the range of 2-3% after 6-12 hours.

If, after eating mushrooms, you notice symptoms of poisoning by poisonous mushrooms in yourself or your loved ones, consult a doctor immediately.

Mushrooms are edible and not very. Pine forest. Autumn 2015.

Pine forest mushrooms.Mushrooms

Autumn mushrooms. What mushrooms grow in autumn. How to find mushrooms in the forest. Mushrooms in a pine forest

Conclusion

Pine forests are full of various mushrooms. The collection of these gifts of nature should be treated with caution and attention. Pine forest mushroom is both edible and poisonous.

Where to go for mushrooms? Where do mushrooms grow? Which forests have more mushrooms? What kind of mushrooms to expect? Answers to these questions can be obtained by observing the appearance of fungi in certain areas in different types of forests: birch forests, aspen forests, linden forests, alder forests, spruce forests and pine forests. So, as a result of many years of observations, we found that the most mushrooms - 227 species - in deciduous forests, especially in birch forests, and the least in pine forests - 170 species. All types of cap mushrooms are taken into account here: edible and inedible, large and small, growing on the soil, litter, deadwood, tree trunks.

One of the main factors determining the diversity of fungi is the composition of the forest stand, since fungi are closely related to woody plants. It is no coincidence that some mushrooms are named after their habitat - boletus, boletus.

The age of the tree stand is of great importance. In young pine forests, for example, butterflies predominate, in middle-aged pine forests there are often bitters, red fly agaric, and in 60-year-old pine forests porcini mushrooms are not uncommon.

Grass cover inhibits the development of fungi. In forests where there are a lot of herbaceous plants, mushrooms are most often inedible, with small fruit bodies, or grow on tree trunks, like real honey agaric.

The variety of mushrooms is affected by acidity, soil moisture, light, soil and air temperature. Fungi have different requirements for soil moisture or other substrate. Some species, for example, tall umbrella mushroom, meadow mushroom, garlic, oyster mushroom, develop at low substrate moisture. On the contrary, some fungi of the genus galerina grow in large quantities in sphagnum bogs. Most fungal species develop at an average substrate moisture content of 25-40%. Probably everyone knows such a common mushroom as a bitter. It is found both in dry lichen pine forests and in sphagnum bogs. Such species are said to have a wide ecological amplitude.

What mushrooms grow in a birch forest

First of all, white, boletus, dabki (common, yellow-brown), mycorrhizal mushrooms. In birch forests, tubular mushrooms are often found: goat, green flywheel and pepper oiler with a burning peppery-spicy taste.

The most beautiful mushrooms of birch forests are fly agarics: with a red bright hat dotted with white shreds, with a brown hat, lemon yellow. These are all poisonous mushrooms, of no interest to the mushroom picker. Only a few have a wild desire to trample and crucify these elegant hats, which, of course, should not be done in any case. For birch, these mushrooms are simply necessary as partners for living together, like symbiont mushrooms.

The fly agaric family is quite extensive. There are also edible ones among them. These are float mushrooms with an ocher-orange, brownish hat, without shreds of a common veil, without a ring on the stem, but with a free Volvo (the stem is freely inserted into the “glass”). They are very delicate in taste, but one must learn well to distinguish them from their poisonous counterparts. Or another edible fly agaric - gray-pink. This mushroom almost does not differ at all from the panther fly agaric, a grayish cap with warts, a ring on a leg, the base of which is expanded. Only the color of the pulp in the cap and in the leg is gray-pink.

A large group of mycorrhizal fungi are cobwebs. These are mushrooms with large fleshy fruiting bodies that are appetizing in appearance, but, as a rule, inedible. They can be distinguished by the rusty color of the plates and the "cobweb" - a private bedspread connecting the edges of the cap with the stem, which is clearly visible in young specimens. Often these mushrooms have a purple tint in the color of the cap, stem or plates, and on the stem of many species there are cobweb-membrane belts of white, ocher, red color.

In the family of cobwebs growing in birch forests, there are not very large, not very noticeable and not very beautiful, but very poisonous mushrooms - the fiber is pointed and earthy. They are easily recognizable by their specific smell and conical hat of ocher, white or lilac color, cracking along from the center to the edge.

Mushrooms of the russula family (russula, milk mushrooms) are abundant in birch forests. All mushrooms, or milkers, are edible after soaking, boiling, salting. They grow together, one by one. Squat, elastic pink waves, splashing with white milky juice, and brownish-burgundy bitter bitters catch your eye. Other types of mushrooms are not so noticeable. The milky milky with a grayish cap is lost against the background of fallen autumn leaves, and the black breast is difficult to distinguish from the soil and blackened leaves. The real breast, although it has a light hat, is “lost” under the leaves.

The birch forest is rich in russula. About 30 species of them can be found in our birch groves. These mushrooms are painted with all the colors of the rainbow. For example, a russula with a prosaic name - gray - has a hat color with purple, green, ocher, grayish merging spots. Moreover, in some species, the color of the cap or stem changes with age. So, in a yellow russula, the leg turns gray, and in a bicolor russula, the yellow hat turns orange.

Some russula are disguised as milk mushrooms. For example, white russula with dense pulp is often mistaken for a dry milk mushroom, violin. To make sure that this is russula, it is enough to break off a piece of the cap and see that there is no milky juice.

Birch (and other trees) have a lot of fungal friends - mycorrhizae. According to our calculations, there are 69 species, or 51% of the total number of species in the birch forest.

Other hat mushrooms, although they seem to grow on the soil, in fact, their mycelium is located in the litter and decomposes it. These fungi are called litter saprotrophs and number 28 species in birch forest, or 21%.

Grow on the litter, many mushrooms of the family of pink plastinnikova. Their hats are dull, grayish, brownish, and the most characteristic feature is pinkish plates from ripe spores.

Mushrooms of a bluish-green color are not often seen. It is this color that the caps of stropharia have bluish-green. Black plates complement the appearance of this inhabitant of the birch forest.

Why do you think there is such a booming echo in the forest? We have our own version (comic) of explaining this phenomenon. It's all about mushroom talkers. Here and there, whitish, pinkish hats-mouthpieces rise above the mosses. This is what talkers are. Some of them are poisonous (often with white caps), some are edible (funnel talker), and some are easily recognizable by the smell of anise (fragrant talker).

The impression of litter mushrooms will be far from complete, if we do not note mushrooms with small fruiting bodies that develop in mass on fallen blackening leaves. This is a leaf rot and mycena is clean.

Cap mushrooms grow not only on the soil, litter, but they can also “look” at us from top to bottom, as they are able to grow on trees, dead trunks or on stumps and deadwood.

Such fungi involved in the decomposition of wood are called wood destroyers or xylotrophs. They settle on the wood of coniferous or deciduous trees, but many of them are illegible and grow on both.

In the birch forest, 33 species of xylotrophs were found, or approximately 25% of the total number of species. The most familiar of them is autumn honey agaric, which can grow on any trees, stumps. There is one feature that has not yet been explained by scientists - the autumn honey agaric bears fruit abundantly, as a rule, in a year.

There are also other mushrooms in the birch forest, which, apart from the name, have nothing in common with it. Honey agaric is sulfur-yellow with bright yellowish-greenish hats and plates is poisonous. The summer mushroom is edible, but it is not always harvested. Meanwhile, it is easy to distinguish it by a two-color cap: the tubercle at the cap is buffy, light, as if dried up, and the edge is dark, brown, wet. Such hats are called hygrofan.

On drying or shrunken birch trunks, bunches of yellow mushrooms stand out. Their hats, like a shaggy head, are covered with claw-like scales. This is a scaly-scaly flake. The mushroom is not edible.

Among the cap xylotrophs, there are many species with small fruiting bodies. These are mycenae and some other species. For example, a small mushroom with a loud name - xeromphalin bell-shaped. It grows on mossy stumps in large groups from spring to autumn. The fruit body is bright buffy, the cap is convex, thin, and the stem is elastic.

What mushrooms grow in coniferous forests

Birch forests are secondary forests, temporary, and they are always replaced by dark coniferous, spruce forests. It is dark in the spruce forests, the gloomy picture is complemented by an impassable windbreak. There is usually a moss carpet underfoot, and therefore the set of mycorrhizal fungi changes. 49 species of them were found in the Kama oxalis spruce forests, which is approximately 43% of the 115 species found in them. The red hats of the red fly agaric stand out brightly in the twilight of the spruce forest. And if there are fly agarics, then there may be white mushrooms with a dense dark chestnut hat.

Here we will see brown hats with large shreds of a common bedspread. This is a poisonous fly agaric porphyry. And here are the boletus! But do not rush to collect them. Break off a brown piece of the cap, look at the tubular layer - it is pinkish in color, and there is a dark mesh on the leg. This is a gall fungus - a twin of the boletus. When dried, the bitterness disappears, so some people collect gall mushrooms.

Another inhabitant of the spruce forests is spruce mokruha. A good edible mushroom, but all slimy, slippery, wet. Not everyone dares to put it in the basket, but in vain.

Spruce mushrooms are also typical for spruce forests, fragile, graceful, with green circles on an orange hat.

Another picture is observed in pine forests. Pine has a plastic root system; in the sands, the roots go deep into the soil, in the swamps they spread in the upper layers of peat. There are few types of mushrooms. Of the ordinary, perhaps, only bitter and thin pig grow everywhere and abundantly.

In the lichen pine forest, mycorrhizal fungi account for 54% of the total number of species, and there are fewer xylotrophs and litter saprotrophs than in birch and spruce forests. Especially a lot of tubular. This is a porcini mushroom, common boletus, yellow-brown boletus, boletus, pepper oiler, green flywheel, but most of all they oil. There are just no: with a brownish-purple slimy hat, lemon, orange or chocolate, gray, pinkish, flesh-colored, buffy hat. There is a granular butter dish, characterized by protruding droplets of white milk on the tubes, the absence of a ring and the presence of black warts on the leg.

In late autumn, rows of gray and greenfinch go. In a different harvest year, there is nowhere to put your foot - a solid row carpet and a row flicker in the eyes: yellow-lemon, dark gray. Bend over and collect, as from a garden bed! There are poisonous rows, for example, soapy with a silky grayish-olive hat and flesh that turns red in the air. Not uncommon red and panther fly agaric.

There are few russula, the most common food russula with a pinkish-lilac hat and a short thick leg.

In pine forests, garlic is common with a thinly fleshy dark-colored hat and a garlic smell.

In wet pine forests, especially in sphagnum bogs, there are few mushrooms, but they bear fruit abundantly. In total, we found 47 species of mushrooms in sphagnum pine forests, but their yield is amazing: 16 kg of mushrooms can be harvested from an area of ​​1000 m 2 at a time. Most of all bitter, inedible lactic grey-pink and russula are burning-caustic with a red-pink bright hat and snow-white plates and a leg.

In moderately humid pine forests, a little-known edible mushroom grows - annular cap. This is an agaric fungus from the cobweb family. Distinctive features are a whitish-purple coating on an ocher hat and a ring on the leg. The plates, like many cobwebs, are rusty-clay.

What mushrooms grow in the meadows

When picking mushrooms, do not bypass meadows and glades. On them you can find delicious mushroom-umbrella high and mushroom-umbrella blushing. They are edible, but only unopened caps are eaten. Mushrooms harvested at a young age are no less tasty.

Among the green grass, here and there, bright red or bright yellow orange lanterns flash mushrooms with a waxy conical hat, this is a hygrocybe. Touch the red cap of a blackening hygrocybe and it will instantly turn black. These mushrooms are beautiful, but they are not eaten, and some species are even poisonous.

You will also meet mushroom round dances: a larger circle, a smaller circle. They stand tightly one to one, straightening their thin flesh-colored hats on an elastic, hard leg. These are edible meadow mushrooms (edible hats) belonging to the genus Marasmius. Mushrooms got their name because they dry out during the dry period, and come to life after the rains, straightening their wrinkled hats.

It used to be believed that in places where witches and gnomes danced, mushrooms grow. The grass in these areas is bad, enchanted, and livestock, having eaten it, will certainly fall ill. Everything is explained by the fact that the mycelium grows radially, and fruiting bodies are formed on the periphery. If we take into account that the average annual growth of the mycelium is 10 -12 cm, then by measuring the radius, we can approximately calculate the age of the witch's circle. In the forests, such circles are rare, since the mycelium encounters obstacles in its path and grows unevenly.