In the forests of the middle zone, in the mountains of Kamchatka and on the Kola Peninsula, in the forest belts of the North Caucasus and the famous steppes of Kazakhstan, in the regions of Central Asia, more than 300 species of edible mushrooms grow, which lovers of "quiet hunting" like to collect so much.

Indeed, the activity is very exciting and interesting, which, moreover, allows you to feast on the harvested crop. However, you need to know the mushrooms so that poisonous ones do not get into the basket along with the edible ones, using which you can get severe food poisoning. Edible mushrooms with photos, names and descriptions are offered for familiarization to everyone interested in picking mushrooms.

Mushrooms are considered edible, which can be used for food absolutely without risk to life and health, since they have significant gastronomic value, distinguished by a delicate and unique taste, dishes made from them do not become boring and are always in demand and popularity.

Good mushrooms are called lamellar, on the underside of the caps there are lamellar structures or spongy, since their caps on the underside resemble a sponge, inside which there are spores.

During the collection, experienced mushroom pickers always pay attention to special signs that the mushroom is edible:


Forest mushrooms grow from mycelium, which resembles a grayish light mold that appears on a rotting tree. Delicate fibers of the mycelium entwine the roots of the tree, creating a mutually beneficial symbiosis: the fungi get organic matter from the tree, the tree from the mycelium receives mineral nutrients and moisture. Other types of mushrooms are tied to tree species, which later determined their names.

The list contains forest mushrooms with photos and their names:

  • boletus;
  • bottom bearing;
  • boletus;
  • poddubovik;
  • pine mushroom;
  • speckled or common oak, others.


Poddubovik

In coniferous and mixed forests, there are many other mushrooms that mushroom pickers are happy to find:

  • mushrooms;
  • mushrooms are summer, autumn, meadow;
  • boletus;
  • russula;
  • milk mushrooms;
  • polish mushroom, and so on.

Chanterelles


It is most correct to put mushrooms during collection in special wicker baskets, where they can be ventilated, in such a container it is easier for them to maintain their shape. You cannot pick mushrooms in bags, otherwise, after returning home, you can find a sticky, shapeless mass.

It is allowed to collect only those mushrooms that are known for certain that they are edible and young, old and wormy should be thrown away. It is better not to touch suspicious mushrooms at all, to bypass them.

The best time to harvest is early in the morning, as long as the mushrooms are strong and fresh, they will last longer.

Characteristic features of edible mushrooms and their description

Among the noble representatives of edible, tasty and healthy mushrooms there is a special group, which is usually characterized by one word "toadstools", because they are all poisonous or deadly poisonous, there are about 30 species of them. They are dangerous in that they usually grow in the neighborhood of edibles and are often outwardly similar to them. Unfortunately, only a few hours later it turns out that a dangerous mushroom was eaten when the person was poisoned and hospitalized.

To avoid such serious troubles, it will be useful to look through the photos, names and descriptions of edible forest mushrooms before going out on a "quiet hunt".

You can start with the first category, which includes the most noble, high-quality mushrooms with the highest taste and nutritional qualities.

White mushroom (or boletus) - he is given the palm, he is one of the most rare among relatives, the beneficial properties of this mushroom are unique, and the taste is the highest. When the mushroom is small, it has a very light cap on top, which changes its color to yellowish brown or chestnut with age. The underside is tubular, white or yellowish, the pulp is dense, the older the mushroom becomes, the more flabby its pulp becomes, but its color does not change on the cut. This is important to know, since the poisonous gall mushroom outwardly similar to white, but the surface of the spongy layer is pink, and the flesh turns red at the break. In young boletus boletuses, the legs are in the form of a drop or a barrel; with age, it changes to a cylindrical one.

It is found most often in summer, does not grow in groups, it can be found on sandy or grassy glades.

- a delicious mushroom, rich in trace elements, known as an absorbent that binds and removes harmful toxic substances from the human body. The cap of the boletus has a muted brown hue, convex, reaching a diameter of 12 cm, the leg is covered with small scales, and widened towards the base. The pulp without a specific mushroom odor, at the break acquires a pinkish tint.

Mushrooms love moist soil, it is worth following them into a birch grove after a good rain, you need to look right at the roots of birches, it is found in aspen forests.

- a mushroom that got its name due to its special carrot-red color, an interesting funnel-shaped hat with a depression in the middle, circles are visible from the depression to the edges, the lower part and the leg are also orange, the plastics turn green when pressed. The pulp is also bright orange, gives off a light resinous aroma and aftertaste, the milky juice that stands out at the break turns green, then turns brown. The taste of the mushroom is highly valued.

Prefers to grow in pine forests on sandy soils.

Real milk - mushroom pickers consider and call it "the king of mushrooms", although it cannot boast that it is suitable for use in various processing: basically, it is eaten only in a salted form. At a young age, the cap is flat-convex, with a slight depression, turning into funnel-shaped, yellowish or greenish-white with age. On it there are transparent, like glassy diametrical circles - one of the characteristic signs of a lump. The plates from the stem extend to the edge of the cap, on which a fibrous fringe grows. White brittle flesh has a recognizable mushy smell, white juice, winding up, begins to turn yellow.

Further, you can continue to consider the description of edible mushrooms belonging to the second category, which may be tasty and desirable, but their nutritional value is somewhat lower, experienced mushroom pickers do not bypass them.

- a genus of tubular mushrooms, the name was given because of the oily cap, at first red-brown, then turning into yellow-ocher, semicircular with a tubercle in the center. The pulp is juicy, yellowish in color, without changes in the cut.

Boletus (aspen) - while young, the hat has a spherical shape, after a couple of days its shape resembles a plate on a chunky leg, elongated up to 15 cm, covered with black scales. The cut on the pulp turns from white to pink-purple or gray-purple.

- refers to valuable, elite mushrooms, has some similarity with the porcini mushroom, its hat is chestnut-brown, at first it is wrapped downwards, in adult mushrooms it turns upwards, becomes flatter, in rainy weather a sticky substance appears on it, the skin is separated with difficulty ... The leg is dense, cylindrical up to 4 cm in diameter, often smooth, and meets with thin scales.

- outwardly similar to the porcini mushroom, but it has a slightly different color, black-brown, the leg of a yellowish pale color with reddish blotches. The pulp is fleshy and dense, of a bright yellow color, turning green at the break.

Common Dubovik - its leg is brighter, the base is colored with a reddish tint with a light pinkish mesh. The pulp is also fleshy and dense, bright yellow, at the break it turns green.

The names of edible mushrooms of the third, penultimate category are not so common among novice mushroom pickers, but they are quite numerous, mushrooms of this category are found much more often than the first two combined. When in the mushroom season it is possible to collect a sufficient number of whites, saffron milk caps, milk mushrooms and others, volnushki, chanterelles, russula, Valui are bypassed by many. But when failures occur with the number of noble mushrooms, they willingly collect these mushrooms, do not return home with empty baskets.

- pink, white, very similar to each other, the difference is only in the color of the cap, the pink wave has a young hat with a beard, convex in shape with red rings that fade with age, the white has a lighter hat, no circles, the leg is thin, the plates are narrow and frequent. Due to the dense pulp, the waves tolerate transportation well. They need long-term heat treatment before use.

- the most common of the russula family, more than ten species grow on the territory of Russia, sometimes they are endowed with the poetic definition of "gems" for beautiful various shades of hats. The most delicious are edible russula with pinkish, reddish wavy curved or hemispherical caps, which become sticky in wet weather, and matte in dry weather. There are caps that are unevenly colored, with white spots. The leg of the russula is from 3 to 10 cm in height, the flesh is usually white, rather fragile.

Common chanterelles - considered delicious, the caps become funnel-shaped with age, they do not have a clear transition to unevenly cylindrical legs, tapering at the base. The dense, fleshy pulp has a pleasant mushroom aroma, pungent taste. Chanterelles differ from mushrooms in a wavy or curly shape of a cap, they are lighter than saffron milk caps, and appear translucent to light.

It is interesting that chanterelles are not wormy, because they contain quinomannose in the pulp, which corrodes insects and arthropods from the fungus. The accumulation index of radionuclides is average.

When collecting chanterelles, you need to be careful not to get into the basket along with edible mushrooms chanterelle , which differs from the present only at a young age, becoming old it acquires a pale yellow color.

They are distinguished when colonies of chanterelles with mushrooms of different ages are found:

  • real mushrooms of any age of the same color;
  • false young mushrooms are bright orange.

- with caps of a spherical shape, which in adult mushrooms becomes convex with sagging edges, yellowish plates with brownish spots, the flesh of the valuy is white and dense. The smell of old mushrooms is unpleasant, therefore it is recommended to collect only young valui, similar to cams.

- mushrooms growing in bunches of many, they grow annually in the same places, therefore, having spotted such a mushroom spot, you can confidently return to it every year with confidence that the harvest will be guaranteed. It is easy to find them on rotten, rotten stumps, fallen trees. The color of their hats is beige-brown, always darker in the center, lighter towards the edges, with high humidity they acquire a reddish tint. The shape of the caps in young honey mushrooms is hemispherical, in mature ones it is flat, but the tubercle in the middle remains. In young honey agarics, a thin film grows from leg to hat, which breaks as it grows, a skirt remains on the leg.

The article presents not all edible mushrooms with photos, names and their detailed descriptions, there are a lot of varieties of mushrooms: goats, flywheels, ryadovki, morels, raincoats, pigs, blackberries, bitters, others - their variety is simply enormous.

Going to the forest for mushrooms, modern inexperienced mushroom pickers can use mobile phones to capture photos of edible mushrooms, which are most common in the area, in order to be able to check the mushrooms they found with photos on the phone, as a good tip.

Extended list of edible mushrooms with photo

This slideshow contains all the mushrooms, including those not mentioned in the article:

At the end of each summer, it's time to take a basket or even two and go mushrooming in the forest kingdom. Mushrooms, the species of which grow in central Russia, have a lot of useful nutritional qualities, and the use of some of them easily satisfies a person's need for meat and animal products. Of course, we are talking about edible mushrooms.

In addition to useful nutritional properties and unique taste, mushrooms are also good because they provide an opportunity to fully relax during harvesting. There is little that can compare with a long walk in the morning forest, accompanied by frequent squats and bends towards the owners of bright hats.

What are mushrooms?

Mushrooms are classified into:

  • edible;
  • conditionally edible;
  • poisonous.

Belonging to one category or another is determined by the properties of mushrooms. However, among the people, mushrooms are divided more simply - into edible and poisonous, without going into such a concept as "convention". Indeed, few people will take a mushroom, eaten by worms, old and rotten, soaked or overgrown with mold, or incomprehensible, unfamiliar in appearance. Therefore, ordinary people do not feel the need for information about conditionally edible states and types of mushrooms.

Which are edible?

The most common edible mushrooms in the forests of the middle lane are:

  • boletus;
  • aspen mushrooms;
  • boletus;
  • white;
  • milk mushrooms (white and black);
  • waves (pigs);
  • flywheels;
  • boletus;
  • mushrooms;
  • chanterelles;
  • valuei (bulls);
  • russula.

In addition to them, in recent decades, mushrooms, both forest and field mushrooms, have begun to be actively collected, which traditionally in Russia were not brought home in baskets, just as white mushrooms were not taken in Switzerland since ancient times.

Of course, the types of edible mushrooms are not limited to this list. However, it is these forest dwellers that most often end up in baskets.

Boletus and aspen mushrooms

These types of mushrooms are preferred by deciduous or mixed forests with a predominance of birches and aspens. They are considered "relatives" of the white and, of course, the "king of all mushrooms" - boletus. Between themselves, these types of mushrooms differ in the color of the cap and the pulp under it, as well as in taste. This is due to their symbiosis with different trees - aspen does not give dark smoky shades to the mushroom, as birch does.

Their hats are as follows:

  • from smoky grayish to rich chocolate, almost black - in boletus;
  • colors of autumn leaves, brown, red, terracotta, dirty red - in the boletus.

The nutritional properties of mushrooms are equivalent. From a culinary point of view, there is no difference between them either. They are fried, boiled, stewed. Soups and cabbage soup are made from them. They are dried for the winter, frozen. Young strong "pot-bellied" mushrooms can be salted. In terms of taste, such a dish is in no way inferior to a jar of salted boletus. But these varieties of mushrooms do not like vinegar, pickled boletus and aspen mushrooms are very bitter.

Boletus

Boletus or Boletus is the world-renowned "king" of mushrooms. Many peoples have legends dedicated to him, in which boletus appears as the progenitor of all other mushrooms, both edible and poisonous. There are legends in which two boletus brothers appear. One of them gave the forests edible mushrooms. And from the mycelium of the second poisonous ones bred.

Today he leads the rare species of mushrooms and it is almost impossible to find any of his species, with the exception of white ones.

Boletus can be not only edible, for example, some representatives of this forest family are poisonous:

  • Satanic;
  • beautiful or beautiful;
  • le gal or legalist, we hardly grew up, but often met in France;
  • le kele;
  • stocky;
  • purple;
  • porous;
  • red-footed, similar to the beautiful, but distinguished by a bright red or orange “limb”.

It is very simple to distinguish inedible boletus species, they correspond as closely as possible to popular names. However, in our time they are no less difficult to find than edible boletus varieties.

Outwardly, edible boletus is similar to porcini mushrooms, but they are more solid and solid. If these two mushrooms are placed side by side, then the difference between them will be the same as between a peasant woman and a queen, a mongrel and a Molossian dog.

As for the culinary features, they are not. Boletus is suitable for the preparation of any kind of food, can be harvested in any way and has no equal in terms of nutritional value.

White

The deciduous forest mushrooms, recognized as the first in nutritional value after boletus, are cep. They should be looked for on hills, edges, meadows. Whites prefer not entirely damp places and do not like close proximity to trees, they are “on their own”. The minimum radius of the neighborhood in the mycelium, that is, the distance between its so-called "circles" is 1 meter.

This means that, having found a porcini mushroom, it makes sense to look around and go around its place of growth at a distance of no less than a meter. Thus, the chance of finding other whites increases significantly.

The hat of these beauties is painted brown in all shades, and the leg is plump, expanding towards the ground. The flesh under the cap is white, but only in the young mushroom. The older it is, the brighter the yellow-greenish shades appear in the color of the pulp. Botanists attribute this feature to symbiosis with herbs.

You can cook anything you want from white, as well as from boletus. These mushrooms are equally good for any cooking method. Of course, whites can be dried, salted and pickled.

Milk mushrooms, mushrooms and waves

These types of mushrooms are united not only by the traditional method of their preparation - salting and pickling, but also by their related origin. And they prefer similar places in the forest - damp or close to water, ravine slopes, lowlands and other areas with high humidity.

Moreover, they grow up in the neighborhood and in families. If a family of boletus or saffron milk caps is found, then after harvesting this "crop", you should carefully search all the lowlands nearby, there will definitely be some milk mushrooms.

Their structure is the same - a dense hollow leg and the same cap, but the colors are different:

  • for mushrooms - white and black-brownish;
  • in saffron milk caps - dirty orange, terracotta;
  • at the waves - pink, with a fluffy fringe below.

These mushrooms can be used in different ways, but traditionally they are only pickled and salted. When fried, they taste very bitter, in soups they become tasteless, but they showed themselves well in a lightly salted state in salads.

Butter and flyworms

These types of mushrooms are very similar in appearance. The difference between them lies in the lower, seamy plane of the cap and in the peculiarities of growth. Butterlets grow in "families", and the flyworms are proud "loners". Moreover, unlike whites, having found a flywheel, you do not have to try to look for others, a neighbor of a harvested mushroom can grow tens of meters away.

These types of mushrooms are preferred by coniferous forests. Butterlets adore the conditions of pine forests, and flyworms love to hide in spruce paws. Both mushrooms are colored brown, the differences between them are as follows:

  • small, very slippery, as if covered with mucus or grease, with yellowish dense flesh at the break - butter;
  • large, with a large cap on the bottom similar to yellowish moss - mushrooms.

Both types are ideal for frying, preparing all types of hot dishes and marinating. You can freeze them. But these mushrooms do not tolerate drying well.

Chanterelles

They got their name due to the fact that they look like fox faces, although it is not clear what exactly. Their cap smoothly flows out of the leg, sometimes it may seem that there are no legs at all, and the mushroom consists only of a curly cap.

The color of mushrooms is from pale yellow to fiery red, depending on the composition of the soil on which they grew. Mushrooms grow not just in families, but in large colonies. This explains their overwhelming abundance on market shelves. You can literally collect a large basket of chanterelles without leaving one place.

These mushrooms are used for frying, pickling and pickling. With all other cooking methods, they lose their taste. However, chanterelles dry well and are quite suitable as a filler in the preparation of winter cabbage soup or other dishes.

Valui

They are not so common, but they are not rare either. These mushrooms look like a large and serious russula. As mushroom pickers joke, if you cross a white and a russula, you get a value. This joke is the most accurate description of the appearance of these mushrooms.

They are used as universal fillers in the preparation of any dishes, but they show taste only in pickles. For preparations for the winter, such as drying or freezing, are not suitable.

They prefer to grow on the edges of deciduous forests, with a predominance of birches. They do not like damp lowlands and an abundance of thickets of grass.

Russula

The most common mushroom. As those who like to wander through the woods with a basket joke: "No matter how many types of mushrooms exist, you will still collect russula." Although they are more common than others, they are difficult to collect. Russula are distinguished by their pronounced fragility, fragility, they can turn into dust even in a basket.

Their nutritional and gustatory value is the lowest. The most optimal use of russula as a filler in pickles and assorted marinades.

Outwardly, this mushroom is elegant. The leg is flat, white. A hat of any color and shade, bright and attractive. There is no pulp under it - the mushroom belongs to the lamellar.

Which are poisonous?

The types of poisonous mushrooms are no less diverse than the edible ones. It is simply impossible to remember all of them, and it is not necessary. Gathering the forest harvest in a basket should be guided by the golden rule - "not sure - don't take it."

More often than others, the following can be found in Russian forests:

  • fly agarics;
  • pale toadstools;
  • false mushrooms and chanterelles.

"The king of all toadstools", that is, the pseudo-boron, better known as the satanic mushroom, is now difficult to find, as well as his edible relative. Also, deceitful white, boletus or boletus boletus rarely come across. It is not difficult to distinguish them - all poisonous twins of pedigree mushrooms have a strong unpleasant odor, perceptible when their caps break, the pulp of "inedible" acidic shades and "skinny" crooked legs. Even a person who first got into the forest and saw mushrooms only in pictures will say with confidence when seeing false doubles that something is wrong with these “gifts of nature”.

Death cap

It will not be difficult to distinguish a pale toadstool by its skinny leg in a skirt, a bluish-lilac color of the plates and a grayish triangular hat with growths. There is no desire to even approach such a mushroom, let alone bend over or take it with your hands. By the way, this cannot be done, since toadstool is incredibly toxic. Nor should you knock it down with a stick or kick it with your feet. Firstly, the toxin will remain on the shoes and a stick, and secondly, the toadstool brings considerable benefits to the forest.

Fly agarics

False chanterelles and mushrooms

Honey mushrooms (edible), although they are very tasty and healthy mushrooms, are categorically not recommended for collection for those who do not have knowledge and experience. Since it is often beyond the power of even a hereditary mushroom picker with considerable experience, who walks into the forest with a basket from early childhood, to distinguish true mushrooms from false ones. External differences between them are practically not noticeable.

Chanterelles (false), although incredibly similar to edible ones, with a close look, an inexperienced person will also distinguish them. False ones are covered with whitish growths from the inside. It seems that the fungus has teenage acne. The color itself is bright, but not healthy, such a chanterelle, as if “gorged on blood”. Also, this mushroom has a dense flesh with bloody or pinkish-terracotta veins, which is immediately visible when broken, which is not in normal edible species.

In general, when going to the forest, you do not need to grab and put in a basket everything that comes along the paths. You need to take only those mushrooms in which there is confidence. Better yet, go mushroom picking with a knowledgeable, experienced person.

Many people associate autumn primarily with mushrooms, although hunting for them begins in spring. In total, there are more than 250 thousand of their species on Earth. All of them are divided into edible and poisonous. The former are rich in protein and minerals, the latter are dangerous to humans. Experienced mushroom pickers can easily distinguish one mushroom from another, but beginners should not rush and pick anything. You should be aware that most edible mushrooms have "false counterparts" that are often unusable. In our today's photo-fact - the most popular mushrooms of the forests of the middle lane.

10th place. Common chanterelle.
Common chanterelle - edible mushroom of the 3rd category. Has a light yellow or orange-yellow cap (up to 12 cm) with wavy edges and a leg (up to 10 cm). Grows in coniferous and mixed forests. (tonx)

9th place. Autumn honey agaric.
Autumn honey mushroom - edible mushroom of the 3rd category. It has a brown cap (up to 10 cm) of a convex shape, a white thin leg (up to 10 cm). It grows in large families on tree trunks or stumps. (Tatiana Bulyonkova)

8th place. Aspen milk mushroom.
Aspen milk mushroom is an edible mushroom of the 2nd category. It has a white sticky cap (up to 30 cm) of a flat-convex shape, a white or pinkish leg (up to 8 cm). Grows in mixed forests. (Tatiana Bulyonkova)

7th place. The flower is pink.
Pink Volnushka is an edible mushroom of the 2nd category. Has a pale pink cap (up to 12 cm) with a small depression in the center and edges curled downwards, a leg (up to 6 cm). Grows in mixed forests. (Aivar Ruukel)

6th place. Oiler.
Oiler is an edible mushroom of the 2nd category. It has a brown oily cap of a convex or flat shape and a leg (up to 11 cm). It grows both in forests and in plantings. (Björn S ...)

5th place. Boletus.
Boletus is an edible mushroom of the 2nd category. It has a reddish-brown cap (up to 25 cm) and a thick stem with dark scales. Grows in deciduous and mixed forests. (Tatiana Bulyonkova)

4th place. Boletus.
Boletus is an edible mushroom of the 2nd category. It has a dull brown pillow-shaped cap and a thin white leg (up to 17 cm) with brownish scales. Grows in deciduous forests near birches. (carlfbagge)

3rd place. The load is real.
Real milk mushroom - edible mushroom of the 1st category. It has a white mucous cap (up to 20 cm), funnel-shaped with pubescent edges wrapped inward and a white or yellowish leg (up to 7 cm). Grows in deciduous and mixed forests. (Tatiana Bulyonkova)

2nd place. Ginger is real.
Gingerbread real - edible mushroom of the 1st category. It has an orange or light red funnel-shaped cap with straightening edges and a leg of the same color (up to 7 cm). Grows in coniferous forests. (Anna Valls Calm)

1st place. White mushroom.
White mushroom is the king of mushrooms. It is appreciated for its excellent taste and aroma. The shape of the mushroom resembles a barrel. It has a brown cap and a white or light brown leg (up to 25 cm). Grows in coniferous, deciduous and mixed forests. (Matthew Kirkland)


Below are color images of some edible mushrooms, and their detailed description, which will practically help a novice mushroom picker to understand the external signs of the mushrooms being harvested, and also make it possible to make sure that the harvested mushrooms are edible.
It must be remembered that mushrooms are highly variable in shape, size, color and consistency. Depending on the nature of the soil, surrounding vegetation and weather, the appearance and consistency of the mushroom can vary significantly, but experienced mushroom pickers will not be mistaken.
Often, mushrooms of the same species grow in the neighborhood, in which the changes are not so sharp and which are, as it were, transitional to mushrooms that are normal in appearance.
Descriptions of mushrooms are drawn up in such a way that first the characteristics of the cap, the lower spore-bearing layer (sponge or plates) are given, then the stem, the mushroom pulp, its smell and taste, and the color of the spore powder are described.

White mushroom.
Local names: boletus, belovik, korovnyak.
The cap is fleshy; young mushrooms have a pale yellowish color. Later, the cap becomes chestnut brown, sometimes dark brown (in porcini mushrooms growing in pine forests). The shape of the cap is round, convex, then flatter. The upper surface of the cap is smooth, the lower surface is spongy, finely porous, in a young mushroom it is white, in a more mature one it is yellowish with a greenish tinge.
The pulp is dense, with a pleasant mushroom smell and taste; white color remains at the break.
Spore powder - brown or yellowish brown.
Place and time of growth. Coniferous and deciduous forests, mainly under pine, spruce, birch and oak. Porcini mushrooms appear from mid-July to mid-October.
Eating. An edible mushroom most highly regarded for its excellent taste. Suitable for all types of culinary workmanship and blanks; for soups, roasts, marinades, pickling and for drying.
Its inedible counterpart, the gall mushroom, is similar to the porcini mushroom.

Features

White mushroom
The taste is pleasant
The lower surface of the cap is white, yellowish, greenish
The pulp on the break is white

Gall mushroom
Intensely bitter taste The underside of the cap is white, then pink and dirty pink Flesh slightly pink at the break

Photo of porcini mushroom (click to enlarge):

Left photo - mountainamoeba, right photo - Joselu Blanco.

Polish mushroom.
The hat is fleshy, chestnut in color, velvety in dry weather, and slightly sticky in wet weather. The shape of the hat is round, the edges are bent inward at a young age, then straighten, and later bend at the top. The bottom surface of the cap is spongy, yellow-green in color (when pressed, it turns bluish-green).
The leg is more or less elongated, even, yellowish or light brown in color, of a loose consistency.
The pulp is white, firm at a young age, later yellowish and soft; slightly blue at the break. The smell is pleasant.
Spore powder is brown.
Place and time of growth. It grows mainly in coniferous forests in summer and autumn.
Eating. Edible, good-tasting mushroom, used boiled, fried, and salted and dried.
It has no resemblance to poisonous mushrooms. The aforementioned inedible gall fungus may, to a certain extent, be similar in shape, however, a characteristic distinguishing feature of the Polish fungus is the bluish-green staining of the spongy surface of the cap under light pressure.

Photo of a Polish mushroom (click to enlarge):

Left photo - Maja Dumat, right photo - Tomasz Przechlewski. Boletus.
Local names: aspen, redhead, red mushroom, redhead.
The hat is hemispherical, fleshy, slightly velvety, red, then brown-red, sometimes orange. The lower surface is spongy, finely porous, white or gray in color.
The stem is cylindrical, thickened at the bottom, white, covered with longitudinally arranged flaky fibrous dark scales.
The pulp is dense, white at the break, the surface first turns blue, then becomes violet-black. The smell is not pronounced.

Place and time of growth. It grows mainly under aspen trees, as well as in birch-pine forests from mid-July to mid-September, sometimes later.
Eating. Edible, tasty mushroom, used fresh for frying, cooking soups, as well as for pickling and drying. The disadvantage is the darkening of the mushrooms during processing.
It has no resemblance to poisonous or inedible mushrooms.

Photo of a boletus (click to enlarge):

Photo (left to right) - Zakwitnij! Pl Ejdzej & Iric, Miran Rijavec, Maja Dumat. Brown birch tree.
Local names: birch, spikelet, obabok.
The hat is at first hemispherical, the venture is convex, smooth, and in wet weather it is slightly slimy, of various color tones, from light yellow to dark brown. The lower surface is spongy, finely porous, light grayish, with individual rusty specks. The upper skin is very thin, does not peel off, as is the case with other spongy fungi.
Stem - cylindrical, tapering upward, dense, white, covered with longitudinally arranged gray flaky fibrous scales.
The pulp is white or grayish-white, does not change color at a break, relatively quickly becomes loose and spongy, very watery in wet weather. The smell is weak.
Spore powder, brownish-olive color.
Place and time of growth. Grows in light deciduous forests, mainly under birches, from June to late September.
Eating. Edible, good-tasting mushroom, fried and boiled is not inferior in taste to porcini mushroom, It is suitable for pickling, salting and drying. It gets dark during processing. The lower half of the leg must be cut off, as it is hardly edible - fibrous and tough.
It has no resemblance to poisonous mushrooms. Some similarities are noted with the birch tree in the inedible gall fungus.

Features

Boletus
The taste is pleasant
The underside of the cap is light gray with rusty spots. The pulp is white, does not change color at the break

Gall mushroom
Intensely bitter taste. The bottom surface of the cap is white, then pink and dirty pink. The flesh is white, slightly pink at the break. The most distinctive feature is the bitter taste of the mushroom.

Photo of a boletus (click to enlarge):

Photos (left to right) - Jason Hollinger, JÃrg Hempel. Ordinary butter dish.
Local names: maslekha, calysh, zheltak.
The cap is hemispherical, later convex, mucous-oily, abundantly covered with mucus in damp weather, and shiny, silky, yellowish-brownish-brown in dry weather. The edges of the cap are connected to the stem by a white, rather dense film, which breaks with age, forming a ring around the stem. The lower surface is spongy, light yellow, easily detached from the base.
The leg is cylindrical, dense, yellowish, has an easily detachable membranous ring closer to the cap.
The pulp is white or light yellow, soft, does not change color at the break. The smell is weak.
Spore powder - yellow ocher color.
Place and time of growth. Grows in coniferous forests under pine trees from mid-July to mid-September.
Eating. An edible, delicious mushroom. It is used for cooking in soups and for frying, as well as for salting and pickling. Less suitable for drying. When processing, the peel from the cap of the mushrooms should be removed.
It has no resemblance to poisonous mushrooms. Slightly similar to the inedible sheep mushroom, which has a bitter-pepper taste. In a lamb, the underside of the cap has a rusty red color.

Photo of an ordinary oiler (click to enlarge):

Photos (left to right) - Jason Hollinger, Charles de Martigny. The flywheel is green.
Local names: pestle, pomoshnik, sieve.
The hat is fleshy, hemispherical, with time it becomes prostrate, velvety, brown-olive. The lower surface of the cap is spongy, with irregular, coarse-mesh, angular pores, bright yellow, and then greenish-yellow. The upper skin does not separate from the cap.
The leg is more or less cylindrical in shape, somewhat thinner downward, brown at the top, yellowish at the bottom,
The pulp is light yellow, slightly blue at the break. The smell is weak.
Spore powder - from light ocher-brown to brownish-olive color.
Place and time of growth. It grows in coniferous and mixed forests, mainly along forest edges and clearings, from June to the end of September.
Eating. Edible mushroom, satisfying taste. It is used fried and boiled, as well as for drying and salting,
It has no resemblance to poisonous mushrooms. Slightly similar to the inedible lamb mushroom, but, like the oiler, it differs from it in the color of the lower spongy layer.

Photo of a green flywheel (click to enlarge):

Photo (left to right) - Mukhrino FS, Jason Hollinger. Ginger.
The hat is fleshy, initially flat, then funnel-shaped, with edges wrapped inward, smooth, slightly slimy, reddish or orange in color with darker concentric circles (a variety - pine mushroom) or orange With a clear bluish-green tone with the same concentric circles ( variety - spruce mushroom).
The plates are orange, with greenish spots, descending, frequent.
The leg is at first dense, later it is hollow of the same color as the cap.
The pulp is brittle, white, but at the break it quickly turns red, and then turns green, secreting an abundant, non-pungent-tasting juice of a bright orange color. The smell is pleasant, refreshing, spicy.
Spore powder - white with a slight yellowish or pinkish tinge.
Place and time of growth. Grows in coniferous forests, mostly sparse, and in young forests from late July to late September.
Eating. High quality edible, tasty mushroom. It is mainly used for pickling and pickling, but can also be eaten fried. Not suitable for drying.

Camelina photo (click to enlarge):


Ryzhik
real
Ryzhik
real
Photos (left to right) - furtwangl, Ian Sutton.

Russula is greenish.
The cap is hemispherical at first, later prostrate and slightly concave, fleshy, hard, light greenish and then green, more or less rough. The skin does not separate from the cap; during the growth of the fungus, it easily breaks and cracks. The edges of the cap are even.
The plates are loose or attached, often branched (forked), thick, white or slightly yellowish.
Stem - hard, dense, later hollow, white or slightly yellow.
The pulp is hard, brittle, white, without a particularly pronounced odor.
Spore powder - white or slightly yellowish.
Place and time of growth. The mushroom grows in light deciduous and mixed forests, under birches, on the edges from July to October.
Eating I food. Edible, good-tasting mushroom, the best among russula. It is used fried and boiled, as well as for salting.
To a certain extent, the greenish russula may resemble poisonous mushrooms (causing fatal poisoning) from the pale toadstool group, but differs sharply from them in the absence of a ring on the leg and tuberous thickening of the lower end of the leg with a Volvo. In addition, the greenish russula has a brittle consistency that is not found in the pale toadstool.

Photo of russula greenish (click to enlarge):

Photo commanster.eu and bogiphoto.com. The russula is green.
The cap is at first hemispherical, then prostrate and slightly concave, with a ribbed edge, fleshy, olive-greenish or yellow-greenish in color. In old mushrooms, the color of the cap changes and turns into gray-brown or gray-purple.
The plates are loose or attached, frequent, narrow, of irregular length, sometimes branched at the stem, white.
The leg is quite dense, smooth, in old mushrooms it is loose, easily crumbling, white.
The pulp is firm at first, but then becomes soft and easily crumbly. The smell is ordinary mushroom.
Spore powder - light yellowish.
Place and time of growth. Grows in coniferous and deciduous forests, often under birches, on forest roads, in shrubs and forest clearings from July to September.
Eating. An edible mushroom that tastes good. It is consumed fried and boiled, as well as salted.
The green russula may be somewhat similar to mushrooms from the pale toadstool group, but it differs sharply from them in the absence of a ring on the leg and a volva at its base, as well as in the fragility of its consistency.

Photo of a green russula (click to enlarge):

Photo wikipedia. Food russula.
The cap is at first hemispherical, later depressed in the center, red or red-brown in color, with a purple tint, in the center it is darker, and in young specimens, on the contrary, it is lighter in color. The edge of the cap is smooth or slightly tubular. The skin is not peeled off or only comes off at the edge of the cap.
The plates are attached or slightly descending, branching, sometimes shortened, narrow, white. When the mushroom dries, the plates take on a yellowish tint.
The leg is white, firm, even, slightly tapering downward, wrinkled.
The flesh is dense white, often with a rusty yellow spot, especially in areas eaten by larvae. Smell with a slight fruity or mushroom tinge. There is no smell in old mushrooms.
Spore powder is white.
Place and time of growth. It grows in deciduous and coniferous forests, can also be found in meadows in July and August.
Eating. An edible and delicious mushroom. It is used in soups, for frying, salting and home drying.
The edible russula has no resemblance to poisonous and inedible mushrooms.

Photos of food russula (click to enlarge):

Photo funghiepаеsaggi.net and сntharellus.kzl.

Greenfinch.
Local name: zelenka.
Cap - initially convex, then prostrate, sticky, smooth or slightly covered with scales with curved edges; dense, fleshy, brownish yellow, olive yellow, greenish yellow or olive brown. The center of the cap is darker. The upper skin is easily removed.
The plates are frequent, wide, notched at the point of attachment to the stem, gray-yellow
The leg is short, tuberous at first, then lengthens, dense, gray-yellow in color. Often, the leg of the mushroom is half hidden in the ground. The hat rises slightly above the ground and is easy to see through.
The pulp is dense, white or slightly yellowish, under the shell of the cap it is yellowish-greenish in color. The smell is not pronounced.

Place and time of growth. Grows in sandy conifers, more often pine forests from September to November.
Eating. Edible mushroom, delicious. Used and procured in any form. Before use and preparation, it is recommended to remove the skin from the cap. If soiled, the plates should be cut off. Crushed mushrooms should be thoroughly rinsed in water, as they are often contaminated with sand.
Zelenka is sometimes confused (abroad) with the deadly poisonous pale toadstool, from which it is easily distinguished by the yellow color of the plates, as well as the absence at the base of the fungus of a ring and tuberous thickening with a collar.

Photo of greenfinch (click to enlarge):

Photo skynet.be and gmlu.wordpress.com. Rowing.
Local name; the row is gray.
The cap is convex, with uneven edges, dark gray, ashy with a lilac tint, dark in the center with radiant stripes, sticky, fleshy, slightly covered with scales that crack at the edges of the old mushroom. The upper skin is easily peeled off.
The plates are relatively rare, wide, white (yellowish with age), notched at the point of attachment to the pedicle.
Stem - strong, dense, smooth, cylindrical, white or slightly yellowish; immersed more or less deeply into the soil, so the cap protrudes slightly above it.
The pulp is friable, brittle, white, gradually turning slightly yellow in the air. The smell is slightly aromatic.
Spore powder is white.
Place and time of growth. Grows in groups in sandy, coniferous, less often deciduous forests in September before the first frost.
Eating. An edible, delicious mushroom. Suitable for boiling, frying and salting. Before use, it is recommended to remove the top skin from the cap and wash off the adhering sand well.
It has no resemblance to poisonous and inedible mushrooms.

Rowing photo (click to enlarge):

Photo stridvall.se and healing-mushrooms.net. Mokruha.
The cap is very sticky, slimy, initially convex, then flat-convex, grayish-brown with a purple tint. The edges of the cap of a young mushroom are connected to the stem with a mucous transparent film, which remains in the adult fungus in the form of an indistinct ring on the stem.
The plates are downhill, soft, rare, at first light, then gray, brown or almost black.
The leg is cylindrical, mucous on the surface, white and only in the lower part outside and inside is bright yellow. Has the remains of a ring.
The pulp is soft, white, with a slightly yellowish tinge, odorless.
Spore powder is dark brown.
Place and time of growth. It grows in groups in coniferous forests, in moss, under spruce trees, from July to October.
Eating. An edible, tasty mushroom, although it looks unappetizing as it is covered with slimy skin. This skin is peeled off before eating. Young specimens of mokrukh are suitable for all types of culinary processing, especially for pickling.
Mokruha has no resemblance to poisonous inedible mushrooms.

Photo of mikruhi (click to enlarge):

Photo wikipedia. The cap is ringed.
Local name: forest champignon, chicken, whitefish, rosites dim, Turk
The cap is initially cap-shaped, then flat-convex, gray-yellow, straw-yellow or ocher color, striped along the edge, the top of the cap is covered with a mealy bloom.
The blades are weakly adherent or loose, frequent, whitish, light clay shade, later become rusty brown, have jagged edges.
The leg is cylindrical, dense, whitish (it becomes yellowish with time), in the first hours of life it is connected to the edges of the cap by a film, which then remains on the leg in the form of a yellowish-white ring. At the base of the leg, the remnants of a common blanket in the form of an accreted collar are sometimes visible, but more often the remnants of the collar disappear or are hardly noticeable.
The pulp is soft, often watery, white, yellowish under the skin of the cap.
Spore powder - rusty ocher color.
Place n growth time. It often grows in groups in coniferous and mixed forests from August to October.
Eating. An edible, tasty mushroom that is not inferior to the taste of real champignon. No wonder this mushroom is called "forest champignon" in some areas. Young mushrooms can be eaten boiled, fried, salted and especially pickled.
The ringed cap bears a resemblance to poisonous mushrooms from the group of pale toadstools and fly agarics, from which it differs in the absence of whitish scales and the presence of a powdery coating on its cap, as well as in the rusty color of spore powder. In poisonous fly agarics, the spore powder is white.
In older specimens of the ringed cap, the plates are rusty-brown; in the pale toadstool and in the fly agaric, the plates remain white until old age.

Photo of the ringed cap (click to enlarge):

Photo drustvo-bisernica.si. Common champignon.
Local name: pecheritsa.
Slap - hemispherical, fleshy, smooth-silky or scaly, whitish, yellowish or light brown.
The plates are loose, frequent, at first pale pink, then pink, and finally, when the spores mature, they are black-brown.
The leg is dense, thick, cylindrical, short. In a young mushroom, the edges of the cap are connected to the stem with a white blanket, which later remains in the form of a clear leathery white ring on the stem.
The pulp is dense, white, slightly turning pink at the break. The smell is pleasant
Spore powder is black-brown in color.
Place and time of growth. Grows in vegetable gardens, parks, gardens, boulevards, pastures, dumps, fields, meadows, and generally on manured land from July to September; in the south before. It is cultivated all year round in mushrooms, greenhouses, mines, etc.
Eating. Very valuable edible mushroom, excellent taste. Suitable for all types of dishes, salted and marinated. Old mushrooms with black-brown plates are tasteless.
Champignon bears similarities to deadly poisonous mushrooms from the group of pale toadstool, from which it differs in the following main features: in the pale toadstool, the plates are only white and never pink and black-brown, the tuberous base of the leg is enclosed in a volva (the remainder of the common blanket). The champignon volva, as well as tuberous thickening of the base of the stem, are absent. The pale toadstool has a white spore powder, and the champignon has a black-brown color.

Photo of common champignon (click to enlarge):

Photo of the present mushroom (click to enlarge):

Photo Nathan Wilson and Mukhrino FS Chanterelle.
Local name: sploen.
The cap is initially convex with a curled edge, then almost flat and later funnel-shaped, with irregular strongly wavy edges, fleshy. The color of the cap, like the whole mushroom, is egg yellow.
Plates - run down the leg, narrow, fork-ramified, the same color as the cap.
The leg is short, solid, expanding upward, immediately passes into the cap, yellow, smooth.
The pulp is dense, rubbery, light yellow, never worms, The smell is aromatic, reminiscent of dried fruit.
Spore powder, light yellowish color.
Place and time of growth. Grows in mixed forests from June to late September.
Eating. An edible mushroom, with a relatively good taste, it is used boiled, fried, pickled and salted. It is recommended to collect young specimens.
Chanterelle has no resemblance to poisonous and inedible mushrooms. Chanterelle resembles a false chanterelle, previously mistakenly considered poisonous, but in reality it is an edible mushroom. The false chanterelle differs from the real one in its reddish-orange color, especially the color of the plates, the rounder edges of the cap and is full of a leg. This mushroom is often picked by mistake along with a real chanterelle.

Photo of a chanterelle (click to enlarge):

Photo by Sandra Cohen-Rose and Martin Jambon Blackberry yellow.
Local name: yellow kolchak.
The cap is flat-convex with an uneven surface, dense, yellowish. The outer edge is usually convoluted-lobed. On the lower surface of the cap, instead of plates, there are densely sitting whitish and then yellowish-pinkish spines that turn to the stem, very fragile and easily erased from the surface with a finger.
The leg is dense, solid, white or yellowish, expands upward, passing into the cap.
The pulp is light yellowish, brittle. The smell is pleasant.
Spore powder - white with a yellowish tinge.
Place and time of growth. Grows in nests in coniferous and deciduous forests from August to October.
Eating. Edible mushroom, medium flavor. Only young are used (with a cap size of up to 6 centimeters), since with age, the consistency of the mushroom coarsens and a bitter taste appears. It can be used for cooking, frying and drying.
Yellow blackberries have no resemblance to poisonous and inedible mushrooms.

Photo of blackberry yellow (click to enlarge):

Photo Tomasz Przechlewski and Norte Blackberry variegated.
Local name; kolchak motley.
The cap is at first hemispherical with a curled edge, and then slightly funnel-shaped, gray-brown, covered with large, concentrically located, lagging dark brown scales. On the lower surface of the cap, instead of plates, there are dense grayish spines, which are somewhat avoided along the peduncle.
The leg is short, dense, smooth, white at the top, gray-brown at the bottom.
The pulp is rather dense, whitish, then reddening, dense with a weak spicy smell.
Spore powder - brown.
Place and time of growth. Grows in dry coniferous forests, on sandy soil from August to November.
Eating. Edible mushroom with a specific taste. It is used only at a young age (with a cap size of up to 6 centimeters), since in adult mushrooms the consistency becomes tough, a bitter taste appears.
Blackberries have no resemblance to poisonous to inedible mushrooms.

Photo of motley blackberry (click to enlarge):

Photo Fred Stevens and svims.ca 

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

  • Photos and names of mushrooms

    Differences

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

    These are the main differences between edible and inedible mushrooms. Of the poisonous species on the territory of Russia, the most common are the pale grebe (green fly agaric), red fly agaric, slender pig and satanic mushroom. The pale toadstool is deadly.

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

    Types of edible mushrooms

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

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

    Boletus

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

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

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

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

    Honey mushrooms

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

    Irina Selyutina (Biologist):

    Experienced mushroom pickers advise to collect only young mushrooms that meet all the appearance requirements, by which they clearly differ from poisonous twins:

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

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

    Ryzhiki

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

    Irina Selyutina (Biologist):

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

    Butterlets

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

    The dense, low leg (4-10 cm) has a barrel-shaped or straight shape. It is decorated with a white skirt and has a cream or light yellow color. Butterlets are harvested in mid-spring.

    Aspen boletus

    Aspen boletus is popularly called aspen boletus or redhead boletus. And it owes its name to the fact that it grows next to aspens, and the color of the skin covering the cap and the color of the autumn aspen are almost identical.

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

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

    Waves

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

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

    Chanterelles

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

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

    Russula

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

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

    Boletus

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

    The white stalk, on which a large number of brown and black scales are present, tapers slightly upward. The first boletus mushrooms appear in May. Collect them until September.

    Milk mushrooms

    It is easy to recognize the weight by its size. The diameter of a yellow, light gray or brown cap is sometimes 25-30 cm. Small scales are present on its surface. The flat-rounded shape turns into a funnel-shaped one with age. The edges are slightly curved inward.

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

    This list of common edible mushrooms can be expanded with the following types: kolchak, smokey (grandfather's tobacco), bear ears, raincoat or rain mushroom, fringed gallery, blues, ringed cap (they are sometimes called "Turks"). But they are much less common on the territory of Russia, which is why their description has not been presented.

    Mushroom picking rules

    Following simple rules, it will be possible to avoid poisoning:

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

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

    If, after eating a mushroom dish, there are signs characteristic of food poisoning, you should immediately seek medical attention and save the mushroom dish for laboratory tests to make it easier to determine the toxin that caused the poisoning.