The knowledge of edible mushrooms will come in handy for every mushroom picker. Edible mushrooms are those that are safe to eat and do not need special preparation. Edible mushrooms are divided into several types, the most famous of which are tubular, lamellar and marsupials. You can read more about edible mushrooms in this article.

Signs

Edible mushrooms are called mushrooms that do not require special processing, they can be cooked and eaten right away. Edible mushrooms do not contain any toxic substances that can harm the body, they are absolutely safe for humans.

The nutritional value of edible mushrooms is divided into four categories, from high quality to low quality mushrooms.

In order to distinguish edible from inedible mushrooms, you need to know some common distinguishing features:

  • edible mushrooms do not have a specific pungent odor;
  • the color of edible mushrooms is less bright and catchy;
  • edible mushrooms usually do not change color after cutting or breaking the cap;
  • the flesh may darken when cooked or broken;
  • in edible mushrooms, the plates are attached to the stem more firmly than in inedible ones.

All these signs are conditional and do not give an exact guarantee that the mushroom is edible.

The video clearly shows how to distinguish edible mushrooms from poisonous ones using the example of the most common mushrooms. It also tells you what to do in case of poisoning:

Conditionally edible

In addition to edible mushrooms, there are also conditionally edible mushrooms. They are classified in a separate category because they secrete a bitter juice or contain very small amounts of poison.

Such mushrooms must be subjected to special processing before cooking, namely:

  • soak (from 4 to 7 days);
  • boil (15-30 minutes);
  • scald with boiling water;
  • dry;
  • salt (50-70 g of salt per 1 liter of water).

Among conditionally edible mushrooms, even with special processing, it is recommended to use only young specimens, without signs of aging or decay.

Some mushrooms may only be inedible when consumed with other foods. For example, dung beetle is not compatible with alcohol.

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There are 3 types, which are subdivided into edible and conditionally edible.

Tubular

Tubular mushrooms are distinguished by the structure of the cap, which has a porous structure resembling a sponge. The inner part is permeated with a large number of small tubes intertwined with each other. Mushrooms of this type can usually be found in the shade of trees, where there is little sunlight, damp and cool.

Among tubular mushrooms, both edible and conditionally edible are common. Their fruits are very fleshy and have a high nutritional value.

Among the edible tubular mushrooms, there are many poisonous twins. For example, a safe porcini mushroom can be confused with an inedible bile. Before collecting, you should carefully examine the signs characteristic of edible fruits.

Most popular edible

Below are the tubular mushrooms that can be eaten without any precautions:

1 White mushroom or boletus

The most famous representative of tubular mushrooms. If you pay attention to the hat, you will notice that it is slightly convex in shape, pale brown in color, with light areas. The inner side of the cap is permeated with white or yellowish pores, depending on the age of the fungus, with a reticular structure. The pulp is white, fleshy, juicy, has a mild taste. When boiled and dried, a rich mushroom smell appears. The leg is thick, brown.

Mushroom pickers advise looking for boletus in the forests, in the shade of pines or birches. It is best harvested between June and September.


2

The hat is conical in shape, brown, oily to the touch due to the mucus covering it. The inner part of the cap is yellowish, in early mushrooms it is covered with a light mesh, which breaks out over time. The pulp is tender and light, closer to the leg it has a brownish tint. The leg is thin, light yellow.

Butter plants usually grow in families. They can be found in the pine forest from July to September.


3

The color of the cap can be light brown or pale green, with a yellow inner part. When cutting the pulp, it turns blue, but at the same time it does not belong to poisonous. The leg is dense, 4 to 8 cm high.

The mushroom grows in the forest, in loose soil, sometimes found near swamps. The optimal time for the cathedral of the moss is considered to be the period from July to October.


4

It is distinguished by a convex wide orange-red cap. The pulp is porous, light, but becomes darker when broken. The leg is dense, narrowed from above, covered with dark scales.

You can find the mushroom in a mixed forest, under aspen trees or near pine trees. The yield is observed from August to September.


5 Common boletus

The gray-brown hat is in the shape of a semicircle. The lower part is light, soft to the touch. The flesh is white, but darkens during cooking. The leg is long, white, covered with dark scales.

The mushroom grows in families, under birches. Collection time - June-September.


6

Similar to boletus. Has a brown hat. Pulp with wide pores, pale yellow, darkens when cut. The stem is light brown, with a barely noticeable striped pattern.

When wet, the skin of the mushroom is more difficult to separate.

Often found under pine trees, on loose soils. You can go on a quiet hunt for Polish mushrooms from July to October, inclusive.


7

The cap with a matte surface has thin scales. Variation in color from brown to yellowish may be observed. The pulp is yellow, has a pronounced mushroom smell. The leg is brown. In early mushrooms, you can see a yellowish ring on the leg.

It can be found in forests, in particular mixed types or in deciduous ones. They are usually harvested from August to October.


8

This mushroom is the rarest of all. It has a wide flat cap, slightly concave inward at the edges. The surface of the cap is dry, grayish-brown in color. When pressed, it turns blue. The pulp has a brittle structure, creamy in color, but when broken, it becomes cornflower blue. Has a delicate taste and smell. The leg is long, thick at the base.

Some mushroom pickers mistake the mushroom for poisonous because of its ability to change color. However, it is not poisonous and tastes good enough.

Most often seen in deciduous forests, between July and September.


Special attention should be paid to conditionally edible mushrooms. There are quite a few of them among tubular mushrooms. The most common ones are described below.

1 Olive brown oak tree

The caps are large, brown. The internal structure is porous, with time it changes color from yellowish to dark orange. When broken, the color darkens. The leg is full, brown, covered with a reddish mesh. It is used pickled.

They usually grow near oak forests. Duboviks are harvested from July to September.


2

It has a wide hat, the shape of which looks like a semicircle. The color generally ranges from brown to brownish black. The surface of the cap is velvety to the touch, it becomes darker when pressed. The flesh is red-brown in color; when broken, it changes color to blue. Odorless. The leg is high, thick, and you can see thin scales on it. Speckled oak tree is eaten only after boiling.

Can be found in both coniferous and deciduous forests. Yields a harvest from May to October. The peak of fruiting occurs in July.


Read more about Duboviks.

3 Chestnut mushroom

The hat has a rounded brown color. Young mushrooms have a velvety surface to the touch, while older ones, on the contrary, are smooth. The pulp is characterized by a white color. Has a weak hazelnut scent. The leg is similar in color to the cap, thinner from above than from below. Dry the mushroom before eating.

Occurs near deciduous trees from July to September.


4

The cap of this mushroom is usually flattened. Reddish-red-brown in color. The skin is difficult to separate from the cap. The pulp is firm, firm, pale yellow in color. Turns pink when cut. Once cooked, the mushroom takes on a mauve color. The leg is high, cylindrical, usually curved. The color of the leg is similar to the cap. Most often boiled before meals, salted or pickled.

Can be found next to the pine trees. Distributed from August to September.


5

The cap is rounded, convex. Flattens over time. The color is yellow-brown or red-brown. May become sticky when wet. The pulp is fragile, yellow in color. Differs in a pronounced pungent taste. These mushrooms have a short, moderately thin stem. The color of the leg is almost the same as that of the cap, but lighter.

The mushroom is used in powder form as a pepper substitute. It cannot be eaten in any other form.

Pepper mushrooms can be found in coniferous forests. Most often it is harvested from July to October.


Lamellar

Lamellar mushrooms are called because of the cap, the inner side of which is riddled with thin plates containing spores for reproduction. They stretch from the center to the edges of the cap along the entire inner surface of the mushroom.

Lamellar mushrooms are the most common and well-known type of mushrooms. A quiet hunt for this species of mushrooms lasts from mid-summer to early winter. They can grow in both deciduous and coniferous forests.

Most popular edible

The most famous of the edible lamellar mushrooms are given in this list:

1 Chanterelle

It features a concave cap with curved edges, the color of the cap is yellow-orange. The pulp is delicate yellow, if you touch it, you can find that the structure is quite dense. The leg has a color identical to the cap and continues it.

Distributed in deciduous and coniferous forests. It is necessary to collect from July to October.


Chanterelles have poisonous counterparts. You should pay attention to the color of the cap, in harmful mushrooms it is usually light yellow or pinkish.


2

The hat is covered with rings, it can be concave towards the middle. Has a light orange color. The flesh is also almost orange in color, with a dense structure. The leg is small, identical in color to the cap.

You can find it in coniferous forests, under the pine trees. Harvested from July to October.


3

The cap is convex, covered with thin scales. The color ranges from honey to pale green-brown. The pulp is dense, light. Attractive for its delicate scent. Legs are narrow, pale yellow, darker towards the bottom, with a small ring under the cap.

Can be found in deciduous forests, on woody surfaces. Honey mushrooms are advised to look from September to November.


The mushroom also has a dangerous double - the false mushroom. Its differences lie in the absence of a ringlet on the leg, its color is olive or almost black, more saturated.


4

In young mushrooms, the caps resemble a hemisphere in shape, in older ones they become flat. Differs in light brown, pink-brown, pink color. The inner side is fragile, whitish, becomes darker with age. The leg has the shape of a cylinder, it can be dense or hollow inside, depending on the variety.

You can see russula in mixed forests, from June to November.


5

The hat has a convex shape, cream color. The inner side is white, with a dense structure. It tastes like flour. The stem is long, white in color, an orange tint is noticeable at the base.

Grows in meadows and pastures. Fruiting time is from April to June.


6

The cap of this mushroom resembles a cap in shape, for which it got its name. She has a warm pale yellow color, sometimes close to ocher, with a striped pattern. The inside is soft, slightly yellowish. The leg is strong and long.

It can be found mainly under conifers, sometimes under birch or oak. Usually harvested between July and October.


7

The shape of the cap is like a dome and has a yellow-brown tint. The flesh is ocher color. The stem is elongated, covered with a white net in earlier mushrooms.

Distributed in coniferous forests. Harvested from June to October.


8 Rowing honeycomb

The hat is convex in shape. The surface is fibrous, the color varies from red to orange-yellow. The pulp is white, with thick plates. The leg is conical, white, covered with reddish scales. It is recommended to eat it only fresh.

You can find it under the pine trees, between March and November.


9

It has a white or brownish round cap with the edges turned inward; it opens with the age of the fungus. The pulp is light, with time it changes its color to gray. The stem is low, light, dense in structure. When cooked, the mushrooms darken. They have a pronounced mushroom smell.

They grow in mixed forests or meadows. It is advised to harvest from June to September.


10

The hat is ear-shaped and has curved edges. Usually light or pale gray in color. Has a smooth surface. The leg is short, thin, white. Flesh with wide blades, white or pale yellow. They do not have a pronounced odor. Recommended to be eaten young, as old mushrooms have a tough structure.

They belong to oyster mushrooms, usually grow in families on trees or rotten stumps. It can usually be harvested during warm months from August to September.


Champignons and oyster mushrooms are cultivated mushrooms. They are artificially bred for human consumption. They are most often found on the shelves of shops and supermarkets. Oyster mushrooms can.

Most popular conditionally edible

Among the lamellar mushrooms, you can also find conditionally edible ones. You will read about some of them below:

1

The cap is white with faded yellow spots. Curled to the bottom. The pulp is dense, light, smells like fruit. The leg is white, cylindrical. When cut, the leg produces a caustic juice. Must be soaked before use.

Collected in birch groves and coniferous forests. Collection time is from June to October.


2

The hat has a marsh green color. Differs in a semicircular shape, wrapped around the edges. The pulp has a delicate yellow color. The leg is short, full, pale yellow, if the mushroom is broken, then acrid juice is released. Can be eaten after salting.

Distributed in coniferous forests, from June to October.


3

In early mushrooms, the shape of the cap is convex, with the edges curled to the bottom. In older ones, it is flatter, the edges are even, concave in the middle. The skin is covered with thin villi, has a pale pink or almost whitish color. The pulp is white, dense, exudes a burning juice when broken. The leg is firm, pale pink, narrowed towards the top. They are eaten salted.

Grows in birch and mixed forests. Collect from June to October.


4

The cap is convex, gray-brown, covered with a whitish coating. The pulp has a pale white color, the smell is earthy. The leg is short, cream-colored. Before meals - boil for 25-30 minutes.

Grows in mixed forests. You can harvest from March to April.


5

In this mushroom, the shape of the cap is curved, has a concave part in the middle. The structure is fragile, brittle. The color of the cap is brown with a glossy surface. The lower part is light brown. The pulp tastes bitter. The leg is medium in length, brownish in color. This mushroom can be eaten after salting.

Occurs under beech or oak from June to October.


6

The hat is light, fully covers the leg. There is a brown tubercle at the end of the cap. The surface is covered with brownish scales. The pulp is white. The leg is long, white. The dung should be prepared in the first 2 hours after cutting, having previously boiled.

You can find it in loose soil in pastures and meadows. It grows from June to October.


7

The cap is rounded in young mushrooms, but becomes flat with age. The color ranges from yellow to brown. The surface is shiny and slightly slippery when touched. The pulp is light, fragile enough, bitter. The valuy leg has a barrel-shaped shape, it is light, covered with brown spots. Before eating, the mushroom must be peeled, soaked in salted water or boiled for 15-30 minutes. Usually mushrooms are salted.

Grows in coniferous forests, occurs from June to October.


8

The cap is semicircular, with a tubercle in the middle. The color of the mushroom ranges from dark gray to brown with a purple tint. The pulp has a light color, it has a fruity smell. The leg is medium in height, hollow, and has the same color as the cap. Mushrooms are soaked and salted.

Grows in clearings and forest edges. You can find it from July to September.


9

These mushrooms have a wide, white cap, covered with small villi. The pulp is dense, firm, secreting acrid juice. The leg is short, fleecy. It is recommended to soak before salting.

They grow in groups, under needles or birches. Harvested from July to October.


10 Bitter

The cap has a bell-shaped shape, with the edges raised up. Outwardly it resembles chanterelles, but differs in brown-red color. The surface is smooth, covered with small villi. The color of the pulp is lighter than that of the cap, fragile, secreting acrid juice. The stem is of medium length, reddish in color, covered with villi. The mushroom should also be soaked and salted.

Collected near coniferous trees and birch groves. Mostly found from July to October.


Marsupials

This category includes all mushrooms in which the spores are in a special bag (asuke). Therefore, the second name of this type of mushroom is ascomycetes. The bag in such mushrooms can be located both on the surface and inside the fruiting body.

Many mushrooms of this species are conditionally edible. Among the absolutely edibles, only black truffle.

The fruit body has an irregular tuberous shape. The surface is coal-black, covered with numerous irregularities. If you press on the surface of the mushroom, it changes color to rusty. The pulp is light gray in young mushrooms and dark brown or black-purple in older ones. Permeated with white streaks. Has a pronounced aroma and pleasant taste.

The black truffle is considered a delicacy.

Grows in deciduous forests, at a depth of about half a meter. The best time to look for truffles is from November to March.


Conditionally edible marsupial mushrooms include:

1

Fruit bodies are irregular in shape, with numerous protrusions. The color ranges from light to yellowish. Old mushrooms are covered with reddish spots. The pulp is white, has a pronounced smell and nutty taste. When consumed, it needs additional cooking.

Found among conifers during the cold season.


2 lines ordinary

The cap is irregular in shape, dotted with numerous grooves. The color is most often brown, with a dark tint, but there are representatives of brighter colors. The pulp is quite brittle in structure, smells like fruit, tastes good. The leg is full, light.

This mushroom must be boiled before eating, for 25-30 minutes. Most often, the line is dried.

Can be found in coniferous forests and under poplars. Fruiting from April to June.


3

The cap is rounded in shape, elongated at the end. The color can vary from yellowish to brown. The surface is uneven, covered with cells of various shapes and sizes. The pulp has a very brittle and delicate structure, it is creamy in color and tastes good. The leg is cone-shaped. In young mushrooms it is white, in older ones the color becomes close to brown. Suitable for use after boiling or drying.

Grows in well-lit places, mainly in deciduous forests. Can be found in parks and apple orchards. You can harvest from April to October.


4

The fruit has an irregular blade shape, while the leg grows together with the cap. The leg is covered with small grooves. The fruits are usually light to cream in color. It is eaten after boiling.

It is advised to search in coniferous forests from July to October.


5 Otydea (donkey ear)

The fruiting body is a bowl with curved edges. The color can be dark orange or ocher yellow. Equipped with a barely visible false stem. Boil for 20-30 minutes before use.

Distributed in deciduous forests from September to November. It grows mainly in moss or old wood.


Marsupials also include yeast, which is often used in confectionery.

It should be remembered that not all mushrooms are safe - there are many poisonous twins, and without knowing the distinctive features, it is difficult not to be mistaken. Therefore, it is better to eat only well-known edible mushrooms, use the advice of experienced mushroom pickers, and if in doubt, it is better not to take such a mushroom.

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Welcome to the blog. The mushroom season is in full swing, so our topic today will be edible mushrooms, the photos and names of which you will find below. In our vast country, there are many types of mushrooms, so even experienced mushroom pickers cannot always distinguish edible from inedible. 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 what they look like, which mushrooms appear first. I will tell you what benefits they have for 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 cap mushrooms, they make up only a small part of the vast kingdom.

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

Share:

  • 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) - wrinkled caps.

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

When and where mushrooms grow

In Russia and the CIS countries, mushroom areas are found almost throughout the 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 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 it is dry, near trees in the lowlands, where there is more moisture. Typically, specific species grow near specific trees. For example, camelina grows near pines and spruce; white - near birch, pine, oak; aspen boletus.

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

  • The first spring forest harvest - stitches 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. The mass appearance of the mushroom harvest begins in July.
  • August is marked by a massive growth of mushrooms, especially white ones.
  • From mid-August to early autumn, huge families of chanterelles, mushrooms, milk mushrooms grow in favorable weather.

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

The 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:

  • The mushroom protein contains almost all amino acids, and even essential ones. Mushrooms are an important part of the diet, however, due to the fungin content, it is better to exclude them from the menu for people suffering from kidney, liver and gastrointestinal tract diseases.
  • Carbohydrates in "forest meat" are much less than protein. A mushroom carbohydrate is different from a vegetable one and is better absorbed, much like a milk or bread carbohydrate.
  • 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.

The 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, fight depression and obesity. They help maintain the beauty of hair, skin and nails. More details about contraindications and beneficial properties of mushrooms on our website.

How to determine whether a mushroom is edible or not

How to distinguish edible from inedible mushrooms? After all, almost everyone knows boletus, but in the forest there are rare and unusual specimens. 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. Examine the colors, white and greenish often indicate a poisonous twin.
  4. Do not taste mushrooms, they are not always bitter, for example, pale toadstool, a little sweet. Such an experiment can turn into poisoning.
  5. On false and poisonous doubles, a skirt is often found.

These are just a few of the signs. Basically, each pair of doubles 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 the photo and the name of the edible mushroom with a short description.

What edible mushrooms look like

White mushroom (boletus)

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

Boletus (redhead)

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

Boletus (boletus)

The color of the cap ranges 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.

A rather massive mushroom with a velvet pillow-like cap, with lemon-yellow flesh. The leg at the base is red, and 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 under the cap there are plates. In the false version, the color ranges from orange to red. The edges are jewelry even, and when broken, a white juice is released.

Butter is a yellow mushroom with a slippery spongy cap, which is connected to the stem by a film. In false oil, the cap 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 his "youth", his hat is convex velvet, and over time, it straightens and cracks. Her color is from dark green to burgundy. The leg does not have any special 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. Champignon 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 cap, 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 it is flat, dry to the touch, matte or shiny. The color changes from green to red. The plates are fragile, varying in size, frequent, yellow or white. The pulp is fragile white, changes color when cut. If the russula is bright red or purple, you most likely have a double in front of you.

Raincoat (hare potatoes, flap)

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

They grow more often near pines and larches. Over time, the hat begins to resemble a funnel, its color is orange, red or bluish green. It is smooth and sticky. The slice turns green over time.

It has a flat pink hat with a recess in the center and a discreet pattern with circles, its edges are bent inward. The pulp is white, dense, the juice is also white. The color does not change when notched. The twins often have scales, a greenish color, different from the white flesh.

Webcap (pribolotnik)

It has a beautiful appearance, bright yellow color. The shape of the cap is correct, round, it hides the plates. An adult spider web resembles a toadstool. False doubles have an unpleasant odor, irregular shapes and are covered with scales.

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

Talkers

The talker's cap first has a hemispherical shape then 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 looses with age. False talkers are white.

Rows

Lamellar mushrooms have earned their name because they grow in rows or circles (witch circles). The hat of a young ryadovka resembles a ball, and then straightens. It has white, brown, red, yellow colors. Edges can be curved, straight, or curved. The skin can be dry, velvety or smooth, slimy. The leg is velvety, often has a pink-brown color. The poisonous twin has a dirty gray color, be careful!

Lines

It is more often found in a pine forest; due to possible frost, black spots appear on its cap. The cap itself grows together with the leg, has a winding shape. It is brown, brown, reddish or yellow in 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, it has an ovoid shape. Its color is grayish, yellow and brown. The flesh of the morel is white, soft, and the stem has a cylindrical shape, slightly thickened towards the bottom. False morel grows from an egg, gives off an unpleasant odor and is covered in mucus.

Oyster mushrooms

Oyster mushrooms grow on a tree, under each other, which is why they got this name. The cap of oyster mushrooms is smooth, sometimes wavy, gray with a purple tint. The plates are frequent, dense, and have a gray color. The edges are concave, the legs are short and dense. False oyster mushrooms are brighter and in 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 be harmful if it is old or decaying.

Video - edible mushrooms with a description

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Poisonous mushrooms they contain deadly toxins and that is why it is strictly forbidden to eat them! Even after long and thorough processing (drying, soaking, salting, etc.) poisonous mushrooms may not lose harmful substances. Before going into the forest to pick mushrooms, you need to know, at least in theory, what some of them look like. types of poisonous mushrooms that can be found in our forests. Every person who loves to go mushrooming should clearly remember that putting unknown mushrooms in the basket is not worth it. After all, even the smallest poisonous mushroom, processed already together with the rest of the mushrooms, can lead to serious consequences.

Poisonous mushrooms- these are mushrooms, when consumed in normal doses, a person gets severe poisoning. By the nature of the action of toxins poisonous mushrooms are divided into three groups:

  • mushrooms with local irritant effects (food intoxication);
  • mushrooms that cause disruption of activity in the central nervous system;
  • mushrooms that cause poisoning, leading to death.

The first signs of mushroom poisoning - what to do in case of mushroom poisoning

The first signs of mushroom poisoning are similar to many other pathologies:

  • vomiting, diarrhea, weakness, high fever.
The case may end with this, but sometimes, after the first symptoms, severe damage to the liver, pancreas, and kidneys develops. Death may come. That is why self-medication should never be done! If you have eaten mushrooms and feel unwell, see your doctor immediately. While the ambulance is traveling, drink in small sips 4-5 glasses of boiled water at room temperature (a weak solution of potassium permanganate or soda solution). This is done to make you vomit and flush your stomach. Mortality from mushroom poisoning is very high - from 50 to 90% in the regions of Russia. There are tragic cases when whole families died.
IT'S IMPORTANT TO KNOW:
In general, mushrooms are a very difficult product to digest. Mushrooms are not recommended for children, the elderly, as well as those who suffer from diseases of the gastrointestinal tract. Moreover, even healthy people you should not eat mushrooms with alcohol and starch-containing foods, in particular with potatoes.

Poisonous mushrooms in the forests of Russia

Mortality from poisoning with poisonous mushrooms reaches 90% in some cases! Poisonous mushrooms are especially dangerous for the child's body. The main distinguishing feature of poisonous mushrooms is the presence of deadly substances in them, and not the external resemblance or absence of any "normal" fungal trait. Therefore, when going on a mushroom hunt, it is important to become well acquainted with the representatives of poisonous mushrooms.

  • Poisonous Mushrooms - Pale Toadstool

Pale toadstool - not the most poisonous mushroom! Toadstool poisoning is best avoided! The appearance of this mushroom is practically not much different from other mushrooms growing in forests, so it is easy to quite easily confuse it with an edible mushroom.
The color of the cap of this toadstool is yellowish-brown, pale greenish or greenish-olive. Usually the center of the cap is darker in color than the edges of the cap. The structure of this type of mushroom is rather fleshy, with cylindrical stripes of pale green color. On top of the leg there is a ring of a striped pale or white color.
Pale toadstool (photo) forms mycorrhiza in deciduous tree species, growing in mixed and deciduous forests. Begins to bear fruit in late summer to late September. Pale toadstool (pictures) has a strong toxic effect.

  • Poisonous Mushrooms - False Honey

The mushroom has a convex head up to 5 cm in diameter. The color of the cap is predominantly yellowish with a red or orange tint and a darker color in the center. The mushroom has a thin, even, hollow, fibrous stem. The pulp of the mushroom is light yellow, has a bitter taste and an unpleasant odor.
Falsefoam lives from June to October.
Most often it can be found in fairly large groups on decaying wood.
The fungus is poisonous and causes disorders of the digestive organs. After 1-6 hours, signs of poisoning immediately appear: vomiting, loss of consciousness, nausea, excessive sweating.
False foams are similar in appearance to autumn, winter, summer and gray-lamellar foams.

  • Poisonous mushrooms - False fox (orange talker)

This poisonous mushroom has a bright orange-red to copper-red cap. The shape of the false chanterelle cap resembles a funnel with an even edge. The plates of the fungus are bright red, sinuous. The stem is about 10 cm long and 10 mm wide, often narrowed towards the base. False chanterelle mainly grows in the warm season from July to October, near real chanterelles. Also, this type of mushroom often grows in families, in rare cases alone.
A false chanterelle can be easily distinguished from an edible chanterelle: A real chanterelle has a bright yellow color, a concave cap, smooth on top and wavy at the edges. The leg is dense and elastic, slightly darker than the cap. A characteristic feature of chanterelles is their pleasant fruity aroma. False relatives of the chanterelle are outwardly brighter, yellow-orange in color, with a hollow and thin stem. The edges of her cap are even, unlike a real chanterelle. And most importantly: the flesh of a false chanterelle has a very unpleasant odor.

How to Distinguish a Poisonous Mushroom - How to Distinguish Edible Mushrooms

It is no secret that many poisonous mushrooms are disguised as edible ones. So, let's figure out how to distinguish edible mushrooms from inedible ones. It should be remembered that even an edible mushroom can cause poisoning.

IT'S IMPORTANT TO KNOW:
Overripe mushrooms with a hat open like an umbrella have no nutritional value. It is better to hang such a mushroom on a twig - let the spores spread around the area. But if the hat is curved like a dome, it means that the mushroom has already released spores and a poison is formed in it, similar to the cadaveric... He is dangerous, this is the main cause of poisoning.


Differences between poisonous and edible mushrooms

Let's figure out what differences between poisonous and edible mushrooms beginner mushroom pickers need to know. What you should pay attention to when picking mushrooms, what should alert mushroom lovers and how not to become a victim of poisonous mushrooms.
White mushroom Description: White mushroom will be distinguished by a thick and dense stem, brown cap, white flesh, pleasant taste and smell. White mushroom is easy enough to distinguish from poisonous.
Danger: change in color at the break, bitter taste. Do not confuse porcini with poisonous yellow - its flesh turns pink at the cut.
Boletus Description: Boletus boletus is distinguished by a dense, brown-red cap, the flesh turns blue at the break. This is how the edible boletus mushroom can be distinguished from other mushrooms.
Danger
Boletus Description: Boletus boletus is distinguished by a white leg with bright scales, the cap is brownish on top, the cap is white on the bottom, the flesh at the break is white. These are the main differences between edible mushrooms, so they distinguish edible boletus from inedible mushrooms.
Danger: the mushroom does not grow under its own tree.
Butterlets Description: Oiler (boletus) has a yellow stem and the same cap with white marks around the edges and a sticky, as if oiled, skin on top, which can be easily removed with a knife. Learn to distinguish between poisonous mushrooms.
Danger: color change at break, reddish spongy layer, bitter taste.
Flywheels Description: Flywheels have a dark green or reddish velvet cap, yellow stem and a spongy layer. These are the main signs by which you can distinguish edible mushroom mushroom from inedible mushrooms.
Danger: lack of velvety, reddish color of the spongy layer, bitter taste.
Chanterelle Description: Chanterelle is dense, apricot or light orange in color, the plates from under the cap smoothly transition to a dense and strong stem. A way to distinguish edible chanterelle mushroom from inedible mushrooms.
Danger: red-orange color, empty stem.
Ryzhik Description: Gingerbread is a lamellar mushroom of the corresponding color, secreting milky juice - orange and not bitter in taste. So to distinguish edible camelina mushroom from mushroom twins.
Danger: white, bitter, acrid milky juice.
Honey mushrooms Description: Honey mushrooms hatch in small families on stumps, roots, trunks of dead trees. The ocher-colored mushroom cap is covered with small black scales directed from the middle, under it there are whitish plates, on the leg there is a white ring or film.
Danger: grows on the ground, the cap is yellow or reddish, without scales, black, green or brown plates, there is no film or ringlet on the stem, an earthy smell.
Lactose Description: Milk mushroom is a lamellar mushroom, white, with fluffy edges, white and acrid milky sap, grows in flocks next to birches. This is how you can distinguish the mushrooms from the poisonous and inedible mushrooms.
Danger: rare blades, sharp blue discoloration and stone hardness at the fracture, absence of birches nearby.
Volnushka Description: Volnushka is a lamellar mushroom with a shaggy pink cap, curved at the edges, white and acrid milky juice. These are the distinctive features of the wave.
Danger: "Wrong" hat - not pink, unfolded, no furry.
Russula Description: Russula - lamellar mushrooms, break easily, caps of different colors - pink, brownish, greenish, the skin is easily removed from them. So you can distinguish edible russula mushrooms from inedible ones.
Danger: red or brown-black cap, pink stem, reddened or darkened soft film on the stem, rough and tough flesh, unpleasant and bitter taste.

There are no reliable methods of distinguishing between edible and poisonous mushrooms by eye, so the only way out is to know each of the mushrooms. If the species identity of the mushrooms is in doubt, it is by no means worth eating them. Fortunately, among the hundreds of naturally occurring species, many have such distinct characteristics that it is difficult to confuse them with others. However, it is best to always have a mushroom identifier on hand to distinguish a poisonous mushroom from an edible mushroom.

How to identify poisonous mushrooms

Poisonous mushroom, know: there are two ways to remove the poison:

  1. Boil the mushrooms for 15-30 minutes, then drain the broth and rinse the gifts of the forest in running water. To be sure, the procedure can be repeated twice. Only then can the mushrooms be fried, pickled, added to soups.
  2. Dry the mushrooms. By the way, this should be done in a warm, but well-ventilated room, strung on a string and suspended, and not laid out on a battery or on a stove. In the first case, the toxin goes into a decoction, in the second, it evaporates.

Both of these methods do not work only on one mushroom - the pale toadstool.

We wish you a pleasant and quiet hunt. And remember that brought home mushrooms need to be processed on the same day... The exception is lamellar mushrooms - they can be soaked overnight.

What is the most important thing for a mushroom picker who goes to the forest to "quietly hunt"? No, not a basket at all (although you will also need it), but knowledge, especially in relation to which mushrooms are poisonous and which you can safely put in the basket. Without them, an outing for a forest treat can smoothly turn into an urgent trip to the hospital. In some cases, it will turn into the last walk in life. To avoid disastrous consequences, we bring to your attention a brief information about dangerous mushrooms, which must not be cut off under any circumstances. Take a closer look at the photos and remember how they look forever. So let's get started.

Among poisonous mushrooms, the first place in terms of toxicity and frequency of fatal poisoning is the pale toadstool. Its poison is resistant to heat treatment, moreover, it has belated symptoms. Having tasted the mushrooms, the first day you can feel like a completely healthy person, but this effect is deceiving. While it takes precious time to save lives, the toxins are already doing their dirty work, destroying the liver and kidneys. From the second day, symptoms of poisoning are manifested by headache and muscle pain, vomiting, but time is lost. In most cases, death occurs.

Even just for a moment touching the edible mushrooms in the basket, the poison of the toadstool is instantly absorbed into their caps and legs and turns the harmless gifts of nature into a deadly weapon.

Toadstool grows in deciduous forests and in appearance (at a young age) slightly resembles champignons or greenfinches, depending on the color of the cap. The cap can be flat with a slight bulge, or it can be egg-shaped, with smooth edges and ingrown fibers. The color varies from white to greenish-olive, the plates under the cap are also white. The elongated leg at the base expands and is “chained” into the remains of a film-bag, which hid a young mushroom underneath, and has a white ring on top.

In a toadstool, when broken, the white flesh does not darken and retains its color.

Such different fly agarics

Even children know about the dangerous properties of the fly agaric. In all tales, it is described as a deadly ingredient for making a poisonous potion. Everything is so simple: the red-headed mushroom with white spots, as everyone saw it in the illustrations in the books, is not at all a single specimen. In addition to him, there are other varieties of fly agaric that differ from each other. Some of them are very edible. For example, Caesar mushroom, ovoid and blushing fly agaric. Of course, most species are still inedible. And some are life-threatening and it is strictly forbidden to include them in the diet.

The name "fly agaric" is composed of two words: "flies" and "pestilence", that is, death. And without explanation, it is clear that the mushroom kills flies, namely its juice, which is released from the cap after sprinkling it with sugar.

The deadly poisonous fly agaric species that pose the greatest danger to humans include:

Small but deadly ragged mushroom

The poisonous mushroom got its name for its peculiar structure: often its cap, the surface of which is covered with silky fibers, is also decorated with longitudinal cracks, and the edges are torn. In the literature, the mushroom is better known as a fibrous fungus and has a modest size. The height of the leg is slightly more than 1 cm, and the diameter of the hat with a protruding tubercle in the center is a maximum of 8 cm, but this does not prevent it from remaining one of the most dangerous.

The concentration of muscarine in the fiber pulp exceeds the red fly agaric, while the effect is noticeable after half an hour, and within a day all the symptoms of poisoning with this toxin disappear.

Beautiful, but "shitty mushroom"

This is exactly the case when the title matches the content. It is not for nothing that a false Valui mushroom or a horseradish mushroom was dubbed by the people with such an indecent word - not only is it poisonous, but also the pulp is bitter, but the smell is simply disgusting and not at all mushroom. But on the other hand, thanks to its "aroma", it will not work to get into the trust of a mushroom picker under the guise of a russula, to which Valui is very similar.

The scientific name of the fungus sounds like "sticky hebeloma".

False valui grows everywhere, but most often it can be seen at the end of summer on the light edges of coniferous and deciduous forests, under an oak, birch or aspen. The cap of a young mushroom is creamy white, convex, with the edges tucked down. With age, its center bends inward and darkens to a yellow-brown color, while the edges remain light. The skin on the cap is beautiful and smooth, but sticky. The bottom of the cap consists of adherent plates of gray-white color in young Valuev, and dirty yellow in old specimens. The dense bitter flesh has a corresponding color. The leg of the false valuy is quite high, about 9 cm. At the base it is wide, then tapers upwards, covered with a white bloom, similar to flour.

A characteristic feature of the "horseradish mushroom" is the presence of black blotches on the plates.

Poisonous twin of summer honey agarics: sulfur-yellow honey agaric

Everyone knows that they grow on stumps in friendly flocks, but there is such a "relative" among them, which outwardly practically does not differ from tasty mushrooms, but causes severe poisoning. This is a false sulfur-yellow mushroom. Poisonous twins live in small groups on the remains of tree species almost everywhere, both in forests and in clearings between fields.

The mushrooms have small caps (maximum 7 cm in diameter), gray-yellow in color, with a darker, reddish center. The pulp is light, bitter and smells bad. The plates under the cap are firmly adhered to the stem; in the old mushroom, they are dark. The light leg is long, up to 10 cm, and even, consists of fibers.

You can distinguish between "good" and "bad mushrooms" by the following criteria:

  • the edible mushroom has scales on the cap and leg, but the false mushroom does not have them;
  • The "good" mushroom is dressed in a skirt with a leg, the "bad" one does not.

Satanic mushroom disguised as boletus

The massive leg and dense flesh of the satanic mushroom make it look like, however, eating such a handsome man is fraught with severe poisoning. Boletus satanic, as this species is also called, tastes quite good: neither the smell nor the bitterness characteristic of poisonous mushrooms.

Some scientists even attribute it to conditionally edible mushrooms, if it is subjected to prolonged soaking and prolonged heat treatment. But no one is taken to say exactly how many toxins boiled mushrooms of this type contain, so it is better not to risk your health.

Outwardly, the satanic mushroom is quite beautiful: the off-white fleshy cap, with a spongy yellow bottom, which turns red over time. The shape of the leg is similar to that of a real edible boletus, just as massive, in the shape of a barrel. Under the cap, the leg becomes thinner and turns yellow, the rest is orange-red. The flesh is very dense, white, pinkish only at the very base of the leg. Young mushrooms smell nice, but old specimens give off a disgusting smell of spoiled vegetables.

You can distinguish between satanic pain and edible mushrooms by cutting the pulp: upon contact with air, it first acquires a red tint, and then turns blue.

Disputes about the edibility of pigs were stopped in the early 90s, when all types of these mushrooms were officially recognized as dangerous to human life and health. Some mushroom pickers to this day continue to collect them for food, but this is by no means worth doing, since pig toxins can accumulate in the body and symptoms of poisoning do not appear immediately.

Outwardly, poisonous mushrooms are similar to milk mushrooms: they are small, with squat legs and a fleshy rounded cap of a dirty yellow or gray-brown color. The center of the hat is deeply concave inward, the edges are wavy. The fruit body is yellowish in cross-section, but darkens quickly from the air. Pigs grow in groups in forests and plantings, especially fond of trees felled by the wind, located among their rhizomes.

There are more than 30 varieties of pork ear, as mushrooms are also called. All of them contain lectins and are capable of causing poisoning, but the thin pig is recognized as the most dangerous. The cap of a young poisonous mushroom is smooth, dirty olive, and becomes rusty over time. The short stem is in the shape of a cylinder. When the mushroom body is broken, a clear smell of rotting wood is heard.

Such pigs are no less dangerous:


Poisonous umbrellas

Slender mushrooms on high thin legs with flat, wide-open caps resembling an umbrella grow in abundance along roads and roadsides. They are called umbrellas. The cap, indeed, as the fungus grows, opens and becomes wider. Most varieties of umbrella mushrooms are edible and very tasty, but there are also poisonous specimens among them.

The most dangerous and common poisonous mushrooms are the following umbrellas:


Poisonous rows

Ryadovka mushrooms have many varieties. Among them there are both edible and very tasty mushrooms, and frankly tasteless and inedible species. And there are also very dangerous poisonous rows. Some of them resemble their "harmless" relatives, which easily mislead inexperienced mushroom pickers. Before going into the forest, you should look for a person as a partner. He must know all the intricacies of the mushroom business and be able to distinguish "bad" rows from "good" ones.

The second name of the ryadovok is talkers.

Among the poisonous talkers, one of the most dangerous, capable of causing death, are the following rows:


Gall mushroom: inedible or poisonous?

Most scientists classify the gall fungus as inedible, since even forest insects do not dare to taste its bitter pulp. However, another group of researchers is convinced that this mushroom is poisonous. In the case of eating dense pulp, death does not occur. But the toxins contained in it in large quantities cause colossal harm to the internal organs, in particular the liver.

People call the mushroom gorchak for its peculiar taste.

The dimensions of the poisonous mushroom are not small: the diameter of the brown-orange cap reaches 10 cm, and the creamy-red leg is very thick, with a darker mesh-like pattern in the upper part.

The gall mushroom is similar to the white one, but, unlike the latter, it always turns pink when broken.

Fragile touchy marsh gallerina

In the swampy areas of the forest, in the thickets of moss, you can find small mushrooms on a long thin stem - marsh gallery. A brittle light yellow leg with a white ring at the top can be easily knocked down even with a thin twig. Moreover, the mushroom is poisonous and you still cannot eat it. The gallerina's dark yellow hat is also fragile and watery. At a young age, it looks like a bell, but then straightens, leaving only a sharp bulge in the center.

This is not a complete list of poisonous mushrooms, in addition, there are still many false species, which are easy to confuse with edible ones. If you are not sure which mushroom is under your feet, please walk by. It is better to make an extra circle in the forest or return home with an empty wallet than to suffer from severe poisoning later. Be attentive, take care of your health and the health of people close to you!

Video about the most dangerous mushrooms for humans

All life on Earth is customary to refer to either the plant or the animal world, however, there are special organisms - mushrooms, which for a long time scientists found it difficult to classify. Mushrooms are unique in their structure, way of life and diversity. They are represented by a huge number of varieties and differ in the mechanism of their existence even among themselves. Mushrooms were first attributed to plants, then to animals, and only recently it was decided to attribute them to their own, special kingdom. Mushrooms are not a plant or an animal.

What are mushrooms?

Mushrooms, unlike plants, do not contain the pigment chlorophyll, which gives green foliage and extracts nutrients from carbon dioxide. Mushrooms are not able to independently produce nutrients, but extract them from the object on which they grow: tree, soil, plants. Eating ready-made substances brings mushrooms very close to animals. In addition, moisture is vital for this group of living organisms, so they are not able to exist where there is no liquid.

Mushrooms can be cap, mold and yeast. It is the hat we collect in the forest. Molds are a well-known mold, yeast is a yeast and similar very small microorganisms. Fungi can develop on living organisms or feed on their waste products. Fungi can create mutually beneficial relationships with higher plants and insects, this relationship is called symbiosis. Mushrooms are an essential component of the digestive system of herbivores. They play a very important role in the life of not only animals, plants, but also humans.

Diagram of the structure of the cap mushroom

Everyone knows that a mushroom consists of a leg and a cap, and we cut them off when we collect mushrooms. However, this is only a small part of the fungus, called the "fruiting body". By the structure of the fruiting body, you can determine the edible mushroom or not. Fruit bodies are composed of intertwined threads, these are "hyphae". If you turn the mushroom over and look at the cap from below, you will notice that some mushrooms have thin plastics there (these are lamellar mushrooms), while others have a sponge (spongy mushrooms). It is there that the spores (very small seeds) are formed, which are necessary for the reproduction of the fungus.

The fruiting body is only 10% of the mushroom itself. The main part of the fungus is mycelium, it is not visible to the eye, because it is located in the soil or bark of a tree and also represents an interweaving of hyphae. Another name for mycelium is "mycelium". A large area of ​​mycelium is necessary for the fungus to collect nutrients and moisture. In addition, it attaches the fungus to the surface and promotes further spread over it.

Edible mushrooms

The most popular edible mushrooms among mushroom pickers are: white mushroom, boletus, boletus, butter dish, flywheel, honey mushroom, milk mushroom, russula, chanterelle, mushroom, volnushka.

One mushroom can have many varieties, which is why mushrooms with the same name can look different.

White mushroom (boletus) adored by mushroom pickers for its unsurpassed taste and aroma. It is very similar in shape to a keg. The cap of this mushroom is like a round pillow and is pale to dark brown in color. Its surface is smooth. The pulp is dense, white, odorless and has a pleasant nutty flavor. The leg of the porcini mushroom is very voluminous, up to 5 cm thick, white, sometimes beige. Most of it is underground. This mushroom can be harvested from June to October in coniferous, deciduous or mixed forests and its appearance depends on where it grows. You can eat porcini mushroom in any form.




Common boletus

Common boletus (obabok) also a rather desirable mushroom for mushroom pickers. His hat also has the shape of a pillow and is painted either light brown or dark brown. Its diameter is up to 15 cm. The flesh of the cap is white, but may turn slightly pink at the cut. The length of the leg is up to 15 cm. It slightly widens downwards and has a light gray color with brown scales. Boletus grows in deciduous and mixed forests from June to late autumn. He is very fond of light, so most often he can be found on the edges. Boletus can be eaten boiled, fried and stewed.





Boletus

Boletus(redhead) is easily recognizable by the interesting color of its cap, which resembles autumn foliage. The color of the cap depends on the place of growth. It ranges from almost white to yellow-red or brown. In the place of the break, the pulp begins to change color, darkens up to black. The boletus leg is very dense and large, reaching 15 cm in length. In appearance from the boletus boletus, the boletus also differs in that it has black spots on its legs, as it were, horizontally, and in the boletus it is more vertical. This mushroom can be harvested from early summer to October. It is most often found in deciduous and mixed forests, in aspen and small forests.




Oiler

Oiler has a rather wide cap, up to 10 cm in diameter. It can be colored from yellow to chocolate, convex in shape. The skin can be easily separated from the pulp of the cap and it can be very slimy and slippery to the touch. The flesh in the cap is soft, yellowish and juicy. In young butters, the sponge under the cap is tightened with a white film, in adults, a skirt remains on the leg from it. The leg is in the shape of a cylinder. It is yellow at the top and slightly darker at the bottom. Oiler grows in coniferous forests on sandy soil from May to November. It can be consumed pickled, dried and salted.




Goat

Goat very similar to the old oiler, but the sponge under the cap is darker, with large pores and there is no skirt on the leg.

Mosswheel

Flywheels have a pillow-shaped cap with a velvet skin from brown to dark green. The leg is dense, yellow-brown. The pulp may turn blue or green when cut and is brown in color. Most often there are green and yellow-brown flyworms. They have excellent taste and can be eaten fried and dried. Before eating it, be sure to clean the cap. Moss grows in deciduous and coniferous forests of temperate latitudes from mid-summer to mid-autumn.





Dubovik

Dubovik grows mainly in oak forests. In appearance, it resembles a porcini mushroom in shape, and a flywheel in color. The surface of the cap of young mushrooms is velvety, in damp weather it is slimy. From touching, the cap becomes covered with dark spots. The flesh of the mushroom is yellowish, dense, red or reddish at the base of the leg, turns blue on the cut, then turns brown, odorless, the taste is mild. The mushroom is edible, but it is easy to confuse it with the inedible: satanic and bilious mushrooms. If part of the leg is covered with a dark mesh, this is not an oak tree, but its inedible counterpart. In the olive-brown oak tree, the flesh on the cut immediately turns blue, and in the poisonous twin it slowly changes color, first to red, and then turns blue.

All the above described mushrooms are spongy. Among the spongy mushrooms, only the gall mushroom and the satanic mushroom are poisonous, they look like white, but immediately change color on the cut, and even pepper is not edible, because it is bitter, about them below. But among the lamellar mushrooms there are many inedible and poisonous, so a child should remember the names and descriptions of edible mushrooms before going on a "quiet hunt".

Honey mushroom

Honey mushroom grows on the base of trees, and meadow mushroom grows on meadows. Its convex cap, up to 10 cm in diameter, has a yellowish-brown color, similar to an umbrella. The length of the leg is up to 12 cm. In the upper part, it is light and has a ring (skirt), and at the bottom it acquires a brownish tint. The pulp of the mushroom is dense, dryish, with a pleasant smell.

Autumn honey agaric grows from August to October. It can be found on the basis of both dead and living trees. The cap is brownish, dense, yellowish plates, white ring on the stem. It is most often found in a birch grove. This mushroom can be eaten dried, fried, pickled and boiled.

Autumn honey agaric

Summer honey agaric, like autumn, grows on stumps all summer and even in autumn. Its cap is darker along the edge than in the middle and thinner than that of the autumn honeydew. There is a brown ring on the leg.

Summer honey mushroom

Meadow honeydew grows in meadows and pastures from the end of May. Sometimes mushrooms form a circle, which mushroom pickers call the "witch's ring".

Meadow honey

Russula

Russula have a round cap with a skin that is easily peeled off at the edges. The hat reaches 15 cm in diameter. The hat can be convex, flat, concave, or funnel-shaped. Its color varies from red-brown and blue-gray to yellowish and light gray. The leg is white, fragile. The pulp is also white. Russula can be found in both deciduous and coniferous forests. They also grow in a birch park and on the banks of the river. The first mushrooms appear in late spring, and the largest number occurs in early autumn.


Chanterelle

Chanterelle- a pleasant-looking and tasteful edible mushroom. Her velvety hat is reddish in color and resembles a funnel with folds at the edges. Its flesh is dense and has the same color as the cap. The hat smoothly goes into the leg. The leg is also red, smooth, tapering downward. Its length is up to 7 cm. The chanterelle is found in deciduous, mixed and coniferous forests. It can often be found in moss and conifers. It grows from June to November. You can use it in any form.

Lactose

Lactose has a concave cap with a funnel in the center and wavy edges. It is firm to the touch and fleshy. The surface of the cap is white and sometimes covered with fluff, it is dry or vice versa, mucous and wet, depending on the type of weight. The pulp is brittle and when broken, a white juice with a bitter taste is released. Depending on the type of weight, the juice can turn yellow or pink when broken. The leg is heavy, dense, white. This mushroom grows in deciduous and mixed forests, often covered with dry foliage so that it is not visible, but only a mound is visible. You can collect it from the first summer month to September. Milk mushrooms are well suited for pickling. Much less often they are fried or consumed boiled. Milk can also be black, but black has a much worse taste.

White lump (real)

Dry weight (load)

Aspen lump

Black lump

Volnushka

Volnushki They are distinguished by a small hat with a depression in the center and a beautiful fringe along the slightly tucked edges. Its color varies from yellowish to pink. The flesh is white and firm. This is a conditionally edible mushroom. The juice has a very bitter taste, so before cooking this mushroom, you need to soak it for a long time. The leg is dense, up to 6 cm long. Volnushki love moist terrain and grow in deciduous and mixed forests, preferring birch trees. They are best harvested from August to September. Volnushki can be eaten in salted and pickled form.


Ryzhik

Ryzhiki similar to waves, but larger in size, they do not have fringes at the edges, they are light orange in color, and the flesh on the cut is also orange, turns green along the edge. The mushroom has no bitter juice, so you can cook it right away without soaking it. The mushroom is edible. The mushrooms are fried, boiled and pickled.

Champignon

Champignons grow in the forest and in the city, and even in landfills and basements from summer to autumn. While the mushroom is young, its cap has the shape of half a ball of white or grayish color, the back of the cap is covered with a white veil. When the hat is opened, the veil turns into a skirt with a leg, exposing the gray plates with spores. Champignons are edible, they are fried, boiled, pickled without any special pre-processing.

Violinist

A mushroom that creaks slightly when held over it with a fingernail or when the caps are rubbed, many call it squeaky. It grows in coniferous and deciduous forests, usually in groups. The violin is similar to a lump, but in contrast to the lump, its plates are cast in a yellowish or greenish color, and the cap may also not be pure white, moreover, it is velvety. The pulp of the mushroom is white, very dense, firm, but brittle, with a faint pleasant smell and a very pungent taste. At the break, it secretes a very acrid white milky juice. The white pulp becomes greenish-yellow when exposed to air. Milky juice, when dry, turns reddish. The violin is a conditionally edible mushroom, it is edible in salty form after soaking.

Valuy (bull) has a light brown cap with whitish plates and a white leg. While the mushroom is young, the cap is bent down and slightly slippery. Young mushrooms are collected and eaten, but only after removing the skin, prolonged soaking or boiling of the mushroom.

You can find such bizarre mushrooms in the forest and in the meadow: morel, line, dung beetle, blue-green stropharia. They are conditionally edible, but lately they are less and less eaten by people. The young umbrella mushroom and raincoat are edible.

Poisonous mushrooms

Inedible mushrooms or food containing their poisons can cause severe poisoning and even death. The most life-threatening inedible, poisonous mushrooms include: fly agarics, pale grebe, false mushrooms.

A very noticeable mushroom in the forest. His red hat with white specks is visible to the forester from afar. However, depending on the type, hats can also be of other colors: green, brown, white, orange. The hat is shaped like an umbrella. This mushroom is quite large. The leg usually widens downward. There is a "skirt" on it. It is the remnants of the shell in which the young mushrooms were located. This poisonous mushroom can be confused with a golden-red russula. The russula has a hat that is slightly depressed in the center and has no "skirt" (Volvo).



Pale toadstool (fly agaric green) even a small amount can cause great harm to human health. Her hat can be white, green, gray or yellowish. But the shape depends on the age of the fungus. The hat of a young toadstool resembles a small egg, and over time it becomes almost flat. The stem of the mushroom is white, tapering downward. The pulp does not change at the incision site and is odorless. The pale grebe grows in all forests with alumina soil. This mushroom is very similar to champignons and russula. However, mushroom plates are usually darker in color, while in pale toadstool they are white. Russula do not have this skirt on the leg, and they are more brittle.

False mushrooms can be easily confused with edible mushrooms. They usually grow on tree stumps. The cap of these mushrooms is brightly colored, and the edges are covered with white flaky particles. Unlike edible mushrooms, the smell and taste of these mushrooms are unpleasant.

Gall mushroom is a double of white. It differs from boletus in that the upper part of its leg is covered with a dark mesh, and the flesh turns pink at the cut.

Satanic mushroom also looks like white, but its sponge under the cap is reddish, there is a red mesh on the leg, and the cut becomes purple.

Pepper mushroom similar to a flywheel or oiler, but the sponge under the cap is purple.

False chanterelle- the inedible double of the chanterelle. The color of the false chanterelle is darker, reddish-orange; white juice is released at the break of the cap.

Both the flywheel and chanterelles also have inedible counterparts.

As you understood, mushrooms are not only those that have a cap and a leg and that grow in the forest.

  • Yeast mushrooms are used to create some drinks, using them in the fermentation process (for example, kvass). Molds are a source of antibiotics and save millions of lives every day. Special types of mushrooms are used to give products, such as cheeses, a special taste. They are also used to create chemicals.
  • Spores of fungi, with the help of which they reproduce, can germinate in 10 years or more.
  • There are also predatory species of fungi that feed on worms. Their mycelium forms dense rings, when it gets into which it is already impossible to escape.
  • The oldest mushroom found in amber is 100 million years old.
  • An interesting fact is that leaf-cutting ants are able to independently grow the mushrooms they need for nutrition. They acquired this ability 20 million years ago.
  • In nature, there are about 68 species of glowing mushrooms. They are most commonly found in Japan. Such mushrooms are distinguished by the fact that they glow green in the dark, it looks especially impressive if the mushroom grows in the middle of rotten tree trunks.
  • Some fungi cause serious diseases and infect agricultural plants.

Mushrooms are mysterious and very interesting organisms, full of unsolved secrets and unusual discoveries. Edible species are delicious and healthy, while inedible species can be very harmful to health. Therefore, it is important to be able to distinguish between them and you should not put a mushroom in the basket, in which you are not completely sure. But this risk does not prevent you from admiring their diversity and beauty against the background of blooming nature.