Mushrooms grow on substrates, which are dominated by soil, forest litter, water, and decaying living organisms. Pictures can only give a basic idea of ​​the appearance of mushrooms, so you should only collect well-known species in order to insure yourself against accidentally eating false varieties.

Types by type of food

The consumption of various organic components by mushrooms allows them to be divided into the following main categories or types:

Edible species

To date, a description of a large number of mushrooms that are used for food purposes is known. Their fruiting bodies have a high nutritional value and a pleasant aroma. Almost all mushrooms have folk names, and the most delicious and expensive ones belong to the first category. Fresh mushrooms are used to prepare hot dishes, cold snacks, as well as home preservation for the winter.

Name Latin name pulp Growth Category
Porcini Boletus edulis Strong, juicy, fleshy, with a pleasant taste and smell Most often in forests with moss or lichen cover First
real saffron Lactarius deliciosus Dense, yellow-orange in color, with greening on the cut In the pine forest and spruce forest
real breast Lactarius resimus Dense and strong, white in color, with a fruity aroma In deciduous and mixed forest zones
boletus Leccinum Different density, with a characteristic mushroom aroma and taste Species form mycorrhiza with birches Second
boletus Leccinum Variable density, often fibrous, with a characteristic mushroom aroma and taste Species form mycorrhiza with aspens
Dubovik Boletus luridus Yellowish, bluish in cut On calcareous soils in deciduous and mixed forests
Butter dish Suillus White or yellowish, may turn blue or red on cut On forest soils in spruce forests and under pines
Volnushka pink Lactarius torminosus White in color, very strong, quite dense, with a relatively spicy taste birch groves and mixed type forest zones
Belyanka Lactarius pubescens Dense type, white, brittle, with a slight aroma The edge of a birch grove and a rare coniferous-birch young planting
Aspen breast Lactarius controversus Dense type, white, brittle, with a slight fruity aroma Under the willows, aspens and poplars
Champignon Agaricus White, may turn red or yellow in the air, with a pronounced mushroom aroma Manured soil, organically rich forest and meadow humus
Flywheel green Xerocomus subtomentosus White color, practically does not turn blue on the cut Third
Value Russula foetens Fairly fragile, white in color, gradually darkening on the cut In conifers and deciduous forests
Russula Russula Dense type, brittle or spongy, may change color On forest soils, along roads
Lactarius necator Sufficiently dense, brittle, white, acquires a gray color on the cut Mixed forest zones, birch forests
Autumn honey agaric Armillaria mellea Dense, whitish, thin, with a pleasant aroma and taste Dead and decaying wood, hardwood and spruce stumps
Chanterelle ordinary Cantharellus cibarius Firm fleshy type, yellow in colour, blushing when pressed Widespread in temperate forest zones
Morel Morchella Porous, with good taste and pleasant smell Early mushrooms inhabiting forest areas, parks, garden plantings
motley moss Xerocomellus chrysenteron Whitish or yellowish, intensely bluish in the cut Well loosened acidic soils of forest zones Fourth
Honey agaric meadow marasmius oreades Thin, whitish or pale yellow, with a sweetish taste Meadows, pastures, pastures, vegetable gardens and orchards, fields, roadsides, edges, ravines and ditches
oyster mushroom Pleurotus White or with a slight yellow tint, pleasant taste and smell Wood in deciduous and mixed forests
Ryadovka Tricholoma Dense type, white or slightly yellowish, does not change color when cut Dry, rarely mixed forest zones

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Inedible species

Unsuitable for food varieties of mushrooms can be characterized by:

  • bad smell;
  • unpleasant taste;
  • too small fruiting bodies;
  • specificity of places of growth;
  • very hard flesh.

There is other evidence, including exotic external features: the presence of spines or scales, excessively soft fruiting bodies.

As a rule, mushrooms that are unsuitable for food have quite characteristic names that reflect their inedibility. Some of their species may be extremely rare, but, nevertheless, it is important to know what inedible mushrooms are. The list of unsuitable for human consumption of mushrooms growing in our country is not too long.

Name Latin name Description Sign of inedibility
Row gray-yellow Tricholoma sulphureum Hemispherical or convex cap of yellowish coloration on an uneven stem with brownish scales The presence of a pronounced unpleasant odor of fruiting bodies and pulp
Hebeloma sticky Hebeloma crustuliniforme Hemispherical or round-conical, sticky, light yellow hat with tucked edges on a cylindrical, powdery stalk
milky brownish Lactarius fuliginosus Thin and fragile, dry, funnel-shaped hat of chocolate-brown color on a cylindrical, almost white stem The presence of a very characteristic, unpleasant taste of pulp
Tylopilus felleus Hemispherical or rounded pillow-shaped hat of brownish or dark brown coloring on a cylindrical or club-shaped stalk
Hygrocybe motley Hygrocybe psittacina Bell-shaped or prostrate green shiny hat with ribbed edges on a cylindrical, hollow and thin stem Very small fruiting bodies
Tinder fungus multicolored Trametes versicolor Harsh, rather thin, semicircular hats with areas of different colors and shades on the surface Excessively hard, woody pulp of fruiting bodies
Heterobazidione perennial Heterobasidion annosum Prostrate or prostrate-bent fruiting bodies, covered with a thin brownish staining crust
Milky prickly Lactarius spinosulus A flat-convex or prostrate hat with curved edges has reddish spike-like scales and is located on an irregularly curved and hollow leg Too unsightly appearance of fruiting bodies

poisonous species

Everything poisonous varieties mushrooms contain poisonous, toxic substances that are capable of:

  • cause severe food poisoning;
  • provoke disruption nervous system;
  • cause death.

Just over a hundred poisonous species are currently known, and it is very important to know them so that mushroom dishes do not cause death or severe poisoning. A relatively small number of poisonous species grow in our country.

Name Latin name Description Toxic Ingredients
Line ordinary Gyromitra esculenta Brain-shaped cap of brownish coloration is located on a hollow and low stem Presence of gyromitrin toxin
Cobweb shiny Cortinarius splendens Hemispherical or convex brown coloring hat, located on a bulbous-thickened stem at the base Presence of orellanin toxin
Cobweb reddish Cortinarius rubellus Bell-shaped or flat-convex reddish-brown cap on a fibrous reddish stalk
Plush cobweb Cortinarius orellanus The cap is flat-convex in shape with an elevation in the central part, orange-brown in color, on a fibrous stalk
Furrowed talker Clitocybe rivulosa Whitish-gray cap, covered with a thin powdery coating, on a cylindrical whitish stem Muscarine toxin present
Fly agaric spring Amanita Verna Light cream in color, a smooth flat-shaped hat is located on a smooth white stem High content of amatoxins
Death cap Amanita phalloides A greenish or grayish hat with smooth edges and a fibrous surface, on a cylindrical, moire-patterned stem Very large amount of amatoxins and phallotoxins

medicinal mushrooms

Usage medicinal mushrooms known to mankind since ancient times. Unicellular yeast fungi are used almost all over the world.

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. Highest value for us it has the structure of a hat, since sometimes it differs in 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) - 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 in different time, 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 deciduous forests, the main season lasts from June to October, and from November to March in the forests you can find winter mushroom. More common in the steppes field mushrooms: 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 useful tasty food, and vegetarians replace them with meat.

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, 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 death cap, 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 a name 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. false mushroom has a dirty white or pink sponge, and his 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.

Maslyanyk - yellow mushroom, which has 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. confuse popular mushroom you can 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 characteristic form hat, at first the shape is spherical, then 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

Your name agaric mushrooms deserved, because they grow in rows or circles (witch 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

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2017-07-12 Igor Novitsky


Those who studied well at school remember that mushrooms are a separate group of living organisms that do not belong to either plants or animals. Although there are a huge variety of mushrooms, in the common man, the term "mushrooms" corresponds almost exclusively to forest mushrooms. Among them there are many edible species, which form an important part of the Russian culinary tradition.

Nutritional value of edible mushrooms

Mushrooms are not plants or animals, and therefore their taste has nothing to do with plant foods or meat. Edible mushrooms have their own unique taste, which is called "mushroom". By nutritional value they are closer to meat than to plants. Mushrooms are rich in protein, carbohydrates and various trace elements. They also contain special enzymes that promote digestion and better absorption of nutrients.

If we do not take into account the general taxonomic classification of all mushrooms in general, then there is no unified world classification of edible mushrooms. This is due not only to differences in culinary traditions among different peoples, but also to climatic features individual countries affecting species composition mushrooms in a particular region. In addition, the names of edible mushrooms usually combine several certain types with different external characteristics which also complicates the classification.

In Russia, they mainly use the Soviet scale of nutritional value for edible mushrooms, according to which all types are divided into four categories:

  1. The first category includes types of edible mushrooms that have the maximum value and rich rich taste. For example, boletus, yellow mushroom, real camelina.
  2. The second category includes slightly less tasty mushrooms with significantly less nutritional value - boletus, boletus, champignons.
  3. The third category includes edible mushrooms of Russia with a mediocre taste and mediocre nutritional value - green flywheel, russula, honey agarics.
  4. The fourth category is mushrooms with minimal nutritional value and dubious palatability. This, for example, motley flywheel, raincoat, oyster mushroom.
  • Edible mushrooms. They do not require mandatory heat treatment and are theoretically suitable for consumption even raw without any risk.
  • Conditionally edible mushrooms. This category includes mushrooms that are not suitable for raw consumption due to toxins or an unpleasant taste, but are edible after special processing (boiling, soaking, drying, etc.) Also included here are mushrooms that are edible only at a young age, or capable of causing poisoning in combination with other products (for example, dung mushroom should not be consumed with alcohol).
  • Inedible mushrooms. They are completely safe for the human body, but due to bad taste, hard pulp, or for other reasons, they are not of culinary interest. Often in other countries they have a description of edible mushrooms or conditionally edible.
  • Poison mushrooms. This group includes those types of mushrooms from which it is impossible to remove toxins at home, and therefore their consumption is extremely dangerous.

For Russians, mushrooms are not only tasty dish, always up-to-date holiday table as well as on weekdays. Mushroom hunting is also a favorite outdoor activity for many. Unfortunately, most townspeople and even many villagers have forgotten centuries of experience ancestors and are completely unable to determine which mushrooms are edible and which are not. That is why every year dozens and even hundreds of inexperienced mushroom pickers all over Russia die, poisoned by poisonous mushrooms, mistakenly mistaking them for edible ones.

It should be noted right away that there is no single universal rules how to distinguish edible mushrooms from their poisonous counterparts. Each type of mushroom has its own patterns, which are often not applicable to other species. For this reason, you should adhere to the general rules of conduct recommended by experts.

So, if looking at the fly agaric, you are not quite sure whether the mushroom is edible in front of you, then before you go to " quiet hunting”, heed the following recommendations:

  • If possible, take an experienced mushroom picker with you to supervise the mushroom picking process. Alternatively, "trophies" can be shown to him for control already upon returning from the forest.
  • Study as carefully as possible one or two (no more!) Types of edible mushrooms most common in your region. Moreover, it is desirable to find out what edible mushrooms look like by seeing them with your own eyes, and not on the monitor screen. Well memorize their differences from all possible twins. Going to the forest, collect only these mushrooms you know and no others.
  • Do not take mushrooms that cause you the slightest doubt about their species.
  • Having found a "family" of mushrooms, look at the largest specimens. Firstly, it is easier to determine the species from them, and secondly, if they are wormy, then the mushrooms are edible. There are no worms in deadly poisonous mushrooms. True, they can easily end up in falsely edible mushrooms of an average level of toxicity.
  • Until you gain experience, collect only tubular mushrooms - porcini, boletus, boletus, boletus. There are very few poisonous mushrooms in this group, which cannot be said about lamellar varieties of edible mushrooms.
  • Never taste raw mushrooms. He will not tell you anything, but if a poisonous mushroom comes across, then you can easily get poisoned.

The most common edible and non-edible mushrooms

White mushroom, or boletus, is the best representative of the group of unconditionally edible mushrooms of the first category of nutritional value. Although it has a fairly characteristic appearance, by which it is easy to recognize it, the mushroom has an inedible twin - the gall fungus or mustard. Edible porcini mushrooms can be identified by their thick cylindrical stalk and reddish-brown cap. The flesh of the boletus always remains white, while the gall fungus differs in that at the break, its flesh acquires a pink tint, and the mushroom itself is very bitter.

Red aspen mushrooms are also very popular edible forest mushrooms among Russians. They have a dense brown-red hat. They are easy to distinguish from other mushrooms by the flesh, which quickly turns blue at the cut point. Despite the name, they can grow not only next to aspens, but also with others. deciduous trees(never next to conifers). But for safety, it is better to collect such mushrooms only under aspens and poplars. However, the boletus is quite difficult to confuse with other mushrooms, since false twins he does not have.

Butterfish are very loved and popular in Russia. They are recognizable by their yellow stems, and the cap is covered with a sticky brown skin that can be easily removed with a knife. Under the cap is a characteristic tubular structure. As a rule, when they talk about edible tubular mushrooms, they mean oil. Mature mushrooms are almost always wormy, which is also a good sign.

Chanterelles have a rather unusual appearance, by which they are easily identified among other edible mushrooms in the forest. However, they have a very similar double, which you identify by a more saturated orange hue (the edible mushroom is lighter), a hollow stem (in a real one it is dense and solid) and white secretions on the broken cap.

Honey mushrooms are edible mushrooms known for their characteristic rich taste. Since in fact several types of mushrooms are called honey mushrooms at once, it is sometimes difficult to give them a single description. For safety, it is recommended to collect only those mushrooms that grow exclusively in roots, on stumps and on fallen trunks. They have caps of ocher color with scales on it and a white ring on the stem. False mushrooms are also several types of mushrooms. Honey mushrooms should be avoided if they grow on the ground, their hat has a yellow or brown-red tint and is devoid of scales. While real honey mushrooms have whitish plates, false mushrooms have olive, dark gray or brownish ones. Also, there is no ringlet on the leg of the false feather.

Russula - widespread edible mushrooms middle lane. This name is used for several species at once, the differences of which from inedible relatives are the presence of an easily removable skin on the caps.

Earlier, we have already noted that for safety, a novice mushroom picker should limit himself to a detailed study of one or two edible mushrooms, for which he goes into the forest. But information about edible mushrooms is not all you need to know. You should also familiarize yourself with the description of the main most common poisonous mushrooms, which, for sure, will be encountered during the “silent hunt”.

Of the one and a half hundred poisonous mushrooms found on the territory of Russia, only a few species are deadly poisonous. The rest call either food poisoning, or lead to disorders of the nervous system. But since this can hardly be considered a mitigating circumstance, every mushroom picker should know how to distinguish edible mushrooms from inedible ones. And this is impossible without good knowledge actual poisonous mushrooms.

As statistics show, most often Russians are poisoned by pale toadstool. This is one of the most poisonous and at the same time the most common mushrooms in the country. Inexperienced mushroom pickers mistake it for champignons, russula and other edible agaric mushrooms. The toadstool can be recognized by the yellow-brown, dirty green, light olive and often snow-white (young mushrooms) color of the caps. Usually a little darker in the center of the cap and lighter at the edge. On the underside of the cap are white soft plates. There is a ring on the leg.

False honey agaric can be found on the roots and stumps of trees, which is why beginners confuse it with real honey agaric and other edible mushrooms on trees. The fungus causes food poisoning, and therefore is not as dangerous as the toadstool. It can be distinguished from real mushrooms by color (not brown, but light orange or yellowish) and the absence of a ring on the leg (real mushrooms have it right under the hat).

Amanitas in our minds are synonymous with poisonous mushrooms. At the same time, an ordinary citizen imagines a typical picture - a large fleshy mushroom with a bright red cap with white specks and a white leg. In fact, only one of more than 600 species of fly agaric looks like this. By the way, the pale grebe formally also refers to the fly agaric. So, in addition to the well-known red fly agaric and grebe, one should also be wary of green fly agaric, smelly fly agaric, panther fly agaric and white fly agaric. Outwardly, some of them are very similar to edible mushrooms in September. The probability of meeting them in the forest is quite high.

Satanic mushroom is found mainly in the south and in Primorye. It is toxic, although it rarely leads to death. The mushroom is quite large irregular shape a hat and a massive leg. The leg can have various shades of red. The color of the cap also varies: mushrooms with a white, dirty gray or olive cap are most often found. Sometimes it can look very much like some edible mushrooms in Primorsky Krai, in particular, a boletus.

The thin pig is a harmful, although not deadly, mushroom. For a long time experts did not have a consensus on whether the pig is an edible mushroom or not. It was only about 30 years ago that it was finally removed from the list of edibles, as it was proven that it destroys the kidneys and causes food poisoning. It can be recognized by its fleshy, flattened hat with a curved edge. Young individuals are distinguished by an olive color of the hat, older ones are gray-brown or rusty-brown. The stalk is olive or gray-yellow and slightly lighter than the cap, or close to it in color.

Threads of the epithelium. Mushrooms are not able to produce chlorophyll like plants, so they are highly dependent on environment. It is from rotting leaves and decaying remains of living beings that they consume all the necessary substances for growth and development. They are rich in organic matter.

About 200 species of mushrooms grow in the forests of our country, but only 40 species of them can be eaten by humans. Energy value the product is low, about 300-500 calories per 1 kg. Chemical close to vegetable crops, despite the fact that the set of amino acids is similar to products of animal origin.

What mushrooms grow under a pine tree? These are mushrooms, pigs, russula, Polish mushroom, boletus, greenfinches, mokruha and fly agaric. In spruce forests you can find White mushroom, granular butter dish, spruce camelina, garlic, wild mushroom, puffball and yellow milk mushroom.

white fungus pine

Most often, when asked what mushrooms grow under pine and spruce, they answer - "white". This fruiting body has many synonyms: porcini mushroom, boletus dine-loving.

Its hat can reach 20 cm in diameter, mostly wine-red or brownish. The stem has a swollen appearance and is similar in color to the color of the cap, but of a lighter shade. The flesh does not darken when cut, but is always white.

The fungus can be found in dark and highly lit areas of the forest. It was found that the illumination does not affect the yield. It can bear fruit both singly and in groups.

Mushroom picking falls on the summer-autumn period. The highest yield occurs at the end of August. In some regions there are specimens reaching 1 kg in weight. Mushroom pickers prefer young mushrooms that are not affected by larvae and have a more delicate taste.

White mushroom can be cooked in any way: fry, pickle, dry. In some regions, salads are seasoned with fresh porcini mushrooms.

Ginger

Ryzhik refers to those mushrooms that grow under pine and spruce. Allocate which has a cap of orange or red-orange color. has a yellowish tint or lilac-greenish. Fruit individuals of this species are covered with mucus. When cut or touched, green spots appear. It has a pronounced smell of milky juice.

Spruce camelina feels best in places where moss grows, there are small bumps, and also near lingonberries and blueberries.

The pine species is most often found in the drier corners of the forest, on small hills near young pines.

The mushroom is most suitable for pickling and frying in sour cream.

mokhovik

Outwardly, the mushroom looks like an aged white one. In our region, the green flywheel is predominantly found. The velvety hat acquires a greenish-purple hue over time. The advantage grows on the edges and roadsides.

The fungus has a pronounced fruity flavor, it is eaten boiled and fried.

If we discuss what mushrooms grow under a pine tree, then they also include the "relative" of the flywheel - the Polish mushroom. In appearance, it strongly resembles white. The hat can reach 15 cm in diameter, velvety, brown or brown. Blue appears on the cuts, the flesh itself has a white color with a yellowish tinge. Mushroom can be cooked in any known to man way.

Oilers

Oiler is the name of a huge group of mushrooms from the Boletaceae family, which includes about 40 representatives. The main difference of the family is that all its representatives have an oily hat.

Perhaps this species is in the lead in the list of what mushrooms grow under a pine tree in our country. Although they are also found in Africa and Australia, that is, in those countries where the climate is temperate.

In our forests, there is mainly an ordinary and autumn oiler. The cap of the fungus has a small tubercle in the center. The color is usually brownish, but there are specimens with a brown or olive tint. The peel is easily removed from the mushroom, inside is soft and juicy pulp, yellowish in color.

The oiler feels good near young pines, but is also found in mixed forests. The fungus loves soil with good drainage, i.e. sandstone. He accepts greenfinches, chanterelles and russula as neighbors. Grows mostly in groups.

Fruits almost the entire warm season, from July to October, the main thing is that the atmospheric temperature is above 18 degrees. When the temperature drops to -5, the growth of fungi stops completely.

The category of what mushrooms grow under a pine tree includes a summer and granular butter dish. Differences from autumn and common type a little, the color of the cap is ocher-yellow. It is found mainly in pine forests.

breast

This family of mushrooms includes several species. This is a bitter or bitter mushroom, a black or black mushroom. Prefers forest floor. It can grow in spruce and pine forests, birch groves and areas where there is an undergrowth of hazel.

The bitter cap usually does not exceed 8 cm, similar to a funnel, the stem is high, up to 10 cm, and up to 1.5 cm in diameter. The color of the cap and stem is the same, reddish-brown.

Chernukha hat can reach 20 cm in diameter, olive-brown in color. The leg is not high - up to 6 cm, but fleshy - up to 2.5 cm in diameter.

Although these species fall under the category of which mushrooms grow under pine trees (photos are located in the article), they are still conditionally edible, that is, they require compliance with a certain cooking technology. The mushroom is pickled only after pre-soaking or boiling.

Russula

In coniferous forests there are russula, which have an unusually huge species composition. The color of the hats is amazing: from brown and red to green and purple hues. But the structure of the cap is very fragile. Russula is also called the most "democratic" mushrooms: they grow in spruce and pine groves, deciduous forests and wastelands. They can bear fruit in the cool and hot season, depending on the subspecies.

Mostly russula is fried or boiled, dried, because they are not suitable for pickles due to their fragile structure.

Harvest Rules

It is very easy to recognize the mushrooms that grow under the pine tree. There are plenty of photos on the Internet, in almost every house there is a book on mushroom topics. But even edible mushrooms can be dangerous to humans if certain rules are not followed:

  • Picking mushrooms near highways and railways is prohibited. There is a big risk that they will contain salts of heavy metals and other harmful substances.
  • Collect only those specimens that you are sure of. You should not taste them, especially let children do it.
  • Carefully inspect the mushrooms: they should not have damage and wormholes. When you get home, check again. harvested crop, discard damaged copies.
  • Do not pull out the mushroom along with the mycelium. If you do this, then in a couple of weeks there will no longer be new mushrooms in this place.

At the slightest doubt, for example, if the mushroom is of an unknown species, discard it. Happy silent hunting.

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

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

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

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

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

Such different fly agarics

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

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

Deadly poisonous species of fly agaric, which pose the greatest danger to humans, include:

Small but deadly ragged mushroom

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

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

Beautiful, but "shitty mushroom"

This is exactly the case when the title corresponds to the content. It was not without reason that the people dubbed the mushroom a false valui or a horseradish mushroom with such an indecent word - not only is it poisonous, but also the flesh is bitter, and the smell is simply disgusting and not at all mushroomy. But on the other hand, it is precisely thanks to its “aroma” that it will no longer be possible to ingratiate a mushroom picker under the guise of a russula, to which the valui is very similar.

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

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

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

Poisonous twin of summer mushrooms: 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 delicious mushrooms, but causes severe poisoning. This is a false sulphur-yellow honey agaric. Poisonous twins live in groups on the remains of tree species almost everywhere, both in forests and in clearings between fields.

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

You can distinguish between “good” and “bad” honey mushrooms by the following features:

  • the edible mushroom has scales on the cap and stem, the false honey agaric does not have them;
  • The “good” mushroom is dressed in a skirt on a leg, the “bad” one is not.

A satanic mushroom disguised as a boletus

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

Some scientists even classify the bolete as a conditionally edible mushroom if it is subjected to prolonged soaking and prolonged heat treatment. But no one can say exactly how many toxins boiled mushrooms of this species contain, so it’s better not to risk your health.

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

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

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

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

There are more than 30 varieties of pig's ear, as mushrooms are also called. All of them contain lectins and can cause poisoning, but the thin pig is recognized as the most dangerous. young hat poisonous mushroom smooth, dirty olive, becoming rusty over time. The short leg has the shape of a cylinder. When the mushroom body is broken, a clear smell of rotting wood is heard.

No less dangerous are such pigs:


poisonous umbrellas

Along the roads and roadsides, slender mushrooms grow in abundance on tall, thin stems with flat, wide-open hats resembling an umbrella. They are called umbrellas. The hat, in fact, as the mushroom grows, opens and becomes wider. Most varieties of umbrella mushrooms are edible and very tasty, but there are also poisonous specimens among them.

The most dangerous and common poisonous mushrooms are such umbrellas:


Poison rows

Row mushrooms have many varieties. There are among them both edible and very tasty mushrooms, 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 heading into the forest, you should look for a person as your partner. He must know all the intricacies of the mushroom business and be able to distinguish “bad” rows from “good” rows.

The second name of rows is talkers.

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


Gall mushroom: inedible or poisonous?

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

In the people for a peculiar taste, the mushroom is called mustard.

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

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

Fragile Impatiens Galerina marsh

In swampy areas of the forest, in thickets of moss, you can find small mushrooms on a long thin stem - a marsh galerina. A fragile light yellow leg with a white ring at the top is easy to knock down even with a thin twig. Moreover, the mushroom is poisonous and it is still impossible to eat it. The dark yellow hat of the gallery is also fragile and watery. At a young age, it looks like a bell, but then straightens, leaving only a sharp bulge in the center.

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

Video about the most dangerous mushrooms for humans