Edible mushrooms of moldova. Edible mushrooms
All life on Earth is customary to refer to either the plant or the animal world, however, there are special organisms - mushrooms, which for a long time scientists found it difficult to classify. Mushrooms are unique in their structure, way of life and diversity. They are represented by a huge number of varieties and differ in the mechanism of their existence even among themselves. Mushrooms were first attributed to plants, then to animals, and only recently it was decided to attribute them to their own, special kingdom. Mushrooms are not a plant or an animal.
What are mushrooms?
Mushrooms, unlike plants, do not contain the pigment chlorophyll, which gives green foliage and extracts nutrients from carbon dioxide. Mushrooms are not able to independently produce nutrients, but extract them from the object on which they grow: wood, soil, plants. Eating ready-made substances brings mushrooms very close to animals. In addition, moisture is vital for this group of living organisms, so they are not able to exist where there is no liquid.
Mushrooms can be cap, mold and yeast. It is the hat we collect in the forest. Molds are a well-known mold, yeast is a yeast and similar very small microorganisms. Fungi can develop on living organisms or feed on their waste products. Mushrooms can create mutually beneficial relationships with higher plants and insects, this relationship is called symbiosis. Mushrooms are mandatory component digestive system of herbivores. They play a very important role in the life of not only animals, plants, but also humans.
Diagram of the structure of the cap mushroom
Everyone knows that a mushroom consists of a leg and a cap, and we cut them off when we collect mushrooms. However, this is only a small part of the fungus, called the "fruiting body". By the structure of the fruiting body, you can determine the edible mushroom or not. Fruit bodies are composed of intertwined threads, these are "hyphae". If you turn the mushroom over and look at the cap from below, you will notice that some mushrooms have thin plastics there (this lamellar mushrooms), while others are like a sponge (spongy mushrooms). It is there that the spores (very small seeds) are formed, which are necessary for the reproduction of the fungus.
The fruiting body is only 10% of the mushroom itself. The main part of the fungus is mycelium, it is not visible to the eye, because it is located in the soil or bark of a tree and also represents an interweaving of hyphae. Another name for mycelium is "mycelium". A large area of mycelium is necessary for the fungus to collect nutrients and moisture. In addition, it attaches the fungus to the surface and promotes further spread over it.
Edible mushrooms
The most popular edible mushrooms among mushroom pickers are: white mushroom, boletus, boletus, butter dish, flywheel, honey mushroom, milk mushroom, russula, chanterelle, mushroom, volnushka.
One mushroom can have many varieties, which is why mushrooms with the same name can look different.
White mushroom (boletus) adored by mushroom pickers for its unsurpassed taste and aroma. It is very similar in shape to a keg. The cap of this mushroom is like a round pillow and is pale to dark brown in color. Its surface is smooth. The pulp is dense, white, odorless and has a pleasant nutty flavor. The leg of the porcini mushroom is very voluminous, up to 5 cm thick, white, sometimes beige. Most of it is underground. This mushroom can be harvested from June to October in coniferous, deciduous or mixed forests and its appearance depends on where it grows. You can eat porcini mushroom in any form.
Common boletus
Common boletus (obabok) also a rather desirable mushroom for mushroom pickers. His hat also has the shape of a pillow and is painted either light brown or dark brown. Its diameter is up to 15 cm. The flesh of the cap is white, but may turn slightly pink at the cut. The length of the leg is up to 15 cm. It widens slightly downward and has a light gray color with brown scales. Boletus grows in deciduous and mixed forests from June to late autumn. He is very fond of light, so most often he can be found on the edges. Boletus can be eaten boiled, fried and stewed.
Boletus
Boletus(redhead) is easily recognizable by the interesting color of its cap, which resembles autumn foliage. The color of the cap depends on the place of growth. It ranges from almost white to yellow-red or brown. In the place of the break, the pulp begins to change color, darkens up to black. The boletus leg is very dense and large, reaching 15 cm in length. In appearance from the boletus boletus, the boletus is also distinguished by the fact that it has black spots on its legs, as it were, horizontally, and the boletus is more vertical. This mushroom can be harvested from early summer to October. It is most often found in deciduous and mixed forests, in aspen and small forests.
Oiler
Oiler has a rather wide cap, up to 10 cm in diameter. It can be colored from yellow to chocolate, convex in shape. The skin can be easily separated from the flesh of the cap and it can be very slimy and slippery to the touch. The flesh in the cap is soft, yellowish and juicy. In young butters, the sponge under the cap is tightened with a white film, in adults, a skirt remains on the leg from it. The leg is in the shape of a cylinder. It is yellow at the top and slightly darker at the bottom. Oiler grows in coniferous forests on sandy soil from May to November. It can be consumed pickled, dried and salted.
Goat
Goat very similar to the old oiler, but the sponge under the cap is darker, with large pores and there is no skirt on the leg.
Mosswheel
Flywheels have a pillow-shaped cap with a velvet skin from brown to dark green. The leg is dense, yellow-brown. The pulp may turn blue or green when cut and is brown in color. Most often there are green and yellow-brown flyworms. They have excellent taste and can be eaten fried and dried. Before eating it, be sure to clean the cap. Moss grows in deciduous and coniferous forests of temperate latitudes from mid-summer to mid-autumn.
Dubovik
Dubovik grows mainly in oak forests. In appearance, it resembles a porcini mushroom in shape, and a flywheel in color. The surface of the cap of young mushrooms is velvety, in damp weather it is slimy. From touching, the cap becomes covered with dark spots. The flesh of the mushroom is yellowish, dense, at the base of the leg is red or reddish, turns blue on the cut, then turns brown, odorless, the taste is mild. The mushroom is edible, but it is easy to confuse it with the inedible: satanic and bilious mushrooms. If part of the leg is covered with a dark mesh, this is not an oak tree, but its inedible counterpart. In the olive-brown oak tree, the flesh on the cut immediately turns blue, and in the poisonous twin it slowly changes color, first to red, and then turns blue.
All the above described mushrooms are spongy. Among spongy mushrooms, only the gall mushroom and the satanic mushroom are poisonous, they look like white, but they immediately change color on the cut, and even pepper is not edible, because it is bitter, about them below. But among the lamellar mushrooms there are many inedible and poisonous, so a child should remember the names and descriptions of edible mushrooms before going on a "quiet hunt".
Honey mushroom
Honey mushroom grows on the base of trees, and meadow mushroom grows on meadows. Its convex cap, up to 10 cm in diameter, has a yellowish-brown color, similar to an umbrella. The length of the leg is up to 12 cm. In the upper part, it is light and has a ring (skirt), and at the bottom it acquires a brownish tint. The pulp of the mushroom is dense, dryish, with a pleasant smell.
Autumn honey agaric grows from August to October. It can be found on the basis of both dead and living trees. The cap is brownish, dense, yellowish plates, white ring on the stem. It is most often found in a birch grove. This mushroom can be eaten dried, fried, pickled and boiled.
Autumn honey agaric
Summer honey agaric, like autumn, grows on stumps all summer and even in autumn. Its cap is darker along the edge than in the middle and thinner than that of the autumn honeydew. There is a brown ring on the leg.
Summer honey mushroom
Meadow honeydew grows in meadows and pastures from the end of May. Sometimes mushrooms form a circle, which mushroom pickers call the "witch's ring".
Meadow honey
Russula
Russula have a round cap with a skin that is easily peeled off at the edges. The hat reaches 15 cm in diameter. The hat can be convex, flat, concave, or funnel-shaped. Its color varies from red-brown and blue-gray to yellowish and light gray. The leg is white, fragile. The pulp is also white. Russula can be found in both deciduous and coniferous forests. They also grow in a birch park and on the banks of the river. The first mushrooms appear in late spring, and the largest number occurs in early autumn.
Chanterelle
Chanterelle- a pleasant-looking and tasteful edible mushroom. Her velvety hat is reddish in color and resembles a funnel with folds at the edges. Its flesh is dense and has the same color as the cap. The hat smoothly goes into the leg. The leg is also red, smooth, tapering downward. Its length is up to 7 cm. The chanterelle is found in deciduous, mixed and coniferous forests. It can often be found in moss and conifers. It grows from June to November. You can use it in any form.
Lactose
Lactose has a concave cap with a funnel in the center and wavy edges. It is firm to the touch and fleshy. The surface of the cap is white and sometimes covered with fluff, it is dry or vice versa, mucous and wet, depending on the type of weight. The pulp is brittle and when broken, a white juice with a bitter taste is released. Depending on the type of weight, the juice can turn yellow or pink when broken. The leg is heavy, dense, white. This mushroom grows in deciduous and mixed forests, often covered with dry foliage so that it is not visible, but only a mound is visible. You can collect it from the first summer month to September. Milk mushrooms are well suited for pickling. Much less often they are fried or consumed boiled. Milk can also be black, but black has a much worse taste.
White lump (real)
Dry weight (load)
Aspen lump
Black lump
Volnushka
Volnushki They are distinguished by a small hat with a depression in the center and a beautiful fringe along the slightly tucked edges. Its color varies from yellowish to pink. The flesh is white and firm. This is a conditionally edible mushroom. The juice has a very bitter taste, so before cooking this mushroom, you need to soak it for a long time. The leg is dense, up to 6 cm long. Waves love wet areas and grow in deciduous and mixed forests, preferring birch trees. They are best harvested from August to September. Volnushki can be eaten in salted and pickled form.
Ryzhik
Ryzhiki They are similar to waves, but larger in size, they do not have a fringe at the edges, they are light orange in color, and the flesh on the cut is also orange, turns green along the edge. The mushroom has no bitter juice, so you can cook it right away without soaking it. The mushroom is edible. The mushrooms are fried, boiled and pickled.
Champignon
Champignon grow in the forest, and in the city, and even in landfills and basements from summer to autumn. While the mushroom is young, its cap has the shape of half a ball of white or grayish color, the back of the cap is covered with a white veil. When the hat is opened, the veil turns into a skirt with a leg, exposing the gray plates with spores. Champignons are edible, they are fried, boiled, pickled without any special pre-processing.
Violinist
A mushroom that creaks slightly when held over it with a fingernail or when the caps are rubbed, many call it squeaky. It grows in conifers and deciduous forests, usually in groups. The violin is similar to a lump, but in contrast to the lump, its plates are cast in a yellowish or greenish color, and the cap may also not be pure white, moreover, it is velvety. The pulp of the mushroom is white, very dense, firm, but brittle, with a faint pleasant smell and a very pungent taste. At the break, it secretes a very acrid white milky juice. The white pulp becomes greenish-yellow when exposed to air. Milky juice, when dry, turns reddish. The violin is a conditionally edible mushroom, it is edible in salty form after soaking.
Valuy (bull) has a light brown cap with whitish plates and a white leg. While the mushroom is young, the cap is bent down and slightly slippery. Young mushrooms are collected and eaten, but only after removing the skin, prolonged soaking or boiling of the mushroom.
You can find such bizarre mushrooms in the forest and in the meadow: morel, line, dung beetle, blue-green stropharia. They are conditionally edible, but lately they are less and less eaten by people. The young umbrella mushroom and raincoat are edible.
Poisonous mushrooms
Inedible mushrooms or food containing their poisons can cause severe poisoning and even death. The most life-threatening inedible, poisonous mushrooms include: fly agarics, pale grebe, false mushrooms.
A very noticeable mushroom in the forest. His red hat with white specks is visible to the forester from afar. However, depending on the type, hats can also be of other colors: green, brown, white, orange. The hat is shaped like an umbrella. This mushroom is quite large. The leg usually widens downward. There is a "skirt" on it. It is the remnants of the shell in which the young mushrooms were located. This poisonous mushroom can be confused with a golden-red russula. The russula has a hat that is slightly depressed in the center and has no "skirt" (Volvo).
Pale toadstool (fly agaric green) even a small amount can cause great harm to human health. Her hat can be white, green, gray or yellowish. But the shape depends on the age of the fungus. The hat of a young toadstool resembles a small egg, and over time it becomes almost flat. The stem of the mushroom is white, tapering downward. The pulp does not change at the incision site and is odorless. The pale grebe grows in all forests with alumina soil. This mushroom is very similar to champignons and russula. However, mushroom plates are usually darker in color, while in pale toadstool they are white. Russula do not have this skirt on the leg, and they are more brittle.
False mushrooms can be easily confused with edible mushrooms. They usually grow on tree stumps. The cap of these mushrooms is brightly colored, and the edges are covered with white flaky particles. Unlike edible mushrooms, the smell and taste of these mushrooms are unpleasant.
Gall mushroom is a double of white. It differs from boletus in that the upper part of its leg is covered with a dark mesh, and the flesh turns pink at the cut.
Satanic mushroom also looks like white, but its sponge under the cap is reddish, there is a red mesh on the leg, and the cut becomes purple.
Pepper mushroom similar to a flywheel or oiler, but the sponge under the cap is purple.
False chanterelle- the inedible double of the chanterelle. The color of the false chanterelle is darker, reddish-orange; white juice is released at the break of the cap.
Both the flywheel and chanterelles also have inedible counterparts.
As you understood, mushrooms are not only those that have a cap and a leg and that grow in the forest.
- Yeast mushrooms are used to create some drinks, using them in the fermentation process (for example, kvass). Molds are a source of antibiotics and save millions of lives every day. Special types of mushrooms are used to give products, such as cheeses, a special taste. They are also used to create chemicals.
- Spores of fungi, with the help of which they reproduce, can germinate in 10 years or more.
- There are also predatory species of fungi that feed on worms. Their mycelium forms dense rings, when it gets into which it is already impossible to escape.
- The oldest mushroom found in amber is 100 million years old.
- An interesting fact is that leaf-cutting ants are able to independently grow the mushrooms they need for nutrition. They acquired this ability 20 million years ago.
- In nature, there are about 68 species of glowing mushrooms. They are most commonly found in Japan. Such mushrooms are distinguished by the fact that they glow green in the dark, it looks especially impressive if the mushroom grows in the middle of rotten tree trunks.
- Some fungi cause serious diseases and infect agricultural plants.
Mushrooms are mysterious and very interesting organisms, full of unsolved secrets and unusual discoveries. Edible species are delicious and healthy, while inedible species can be very harmful to health. Therefore, it is important to be able to distinguish between them and you should not put a mushroom in the basket, in which you are not completely sure. But this risk does not prevent you from admiring their diversity and beauty against the background of blooming nature.
The best mushroom season is autumn. But there are also such types of edible mushrooms that appear in May. Going into the forest, be careful: without reading the photos, names and descriptions of edible mushrooms, there is a great risk of collecting poisonous varieties, and this, at least, is fraught with poisoning. If in doubt, experienced mushroom pickers will help you determine which mushrooms are edible. It is even better if such a connoisseur goes with you at least on the first "quiet hunt".
The best edible mushrooms of the first category
To get started, check out the photo and description of the edible mushrooms of the first category, which are distinguished by excellent taste and are highly popular with mushroom pickers.
White mushroom
White mushroom(Boletus edulis), boletus, is considered the best edible mushroom, the most valuable in terms of nutrition. It is appreciated for its high taste and its ability to be used in all types of processing. Salted, dried, boiled, fried, canned, pickled - it is good in any form, and both hats and a leg are used.
This mushroom is found mainly in the Northern Hemisphere, in Russia - most often in the European part, as well as in Western Siberia and the Caucasus. As the name suggests, this type of edible mushroom most often grows in forests, and on all soils except peaty, often in large families. The first mushrooms may appear as early as May, but mostly it bears fruit from June to October.
White mushroom has about 20 forms, forming mycorrhiza with many tree species, especially often with spruce, pine, birch, oak, beech, hornbeam. Hence the name of its various forms.
Pay attention to the photo and description of this edible forest mushroom - the boletus spruce, the most common, has a brown, reddish-brown or chestnut-brown hat, smooth, dry, with a long leg:
The pine cap of the porcini mushroom is dark brown, with an olive tint or almost black. The leg is short and thick.
The birch boletus has a light brownish, ocher-yellow or whitish cap on a short thick stem.
Now compare these boletus with a photo of edible mushrooms in an oak forest - these gifts of the forest growing under oak trees have a brownish gray tint hat and long leg:
The pulp of the mushrooms is dense, with a pleasant mushroom smell and sweet taste, always white, in the cut and at the break it does not darken. The surface of the tubular layer in young mushrooms is white and does not change color after drying. With age, it turns yellow or yellow-green. Spore olive powder. These edible forest mushrooms are in the first category.
Ryzhik
Pine mushroom(Lactarius deliciosus) grows in pine forests, prefers sandy soils. Fruiting in August-September in Belarus, in August-October in Ukraine (Polesie and Prykarpattya). In central Russia, these edible mushrooms bear fruit from late June to October.
The cap is rounded-convex, then wide-funnel-shaped, orange-red, up to 17 cm in diameter with a lowered, less often straight, edge. The skin is smooth, moist, sticky.
As you can see in the photo, these edible mushrooms got their name for the color of the pulp - it is orange, with a mild resinous smell and taste:
Milky sap turns green in air, then turns brown.
The plates are yellow-orange, turn green when pressed. The leg is up to 8 cm high, cylindrical, hollow, smooth, of the same color with the cap.
There is also a spruce mushroom, or spruce, which grows most often in young spruce forests. He has a thinner cap than the pine, reddish-orange or bluish-greenish. Milky juice is carrot-red.
As you can see in the photo, this type of edible mushroom has a leg of the same color with a cap or a little lighter:
It turns green in salt. One of the most delicious mushrooms classified in the first category. It can be salted, canned, pickled, boiled and fried. They say that salty mushrooms are superior in calories chicken eggs and beef.
Real milk
Real milk(Lactarius resimus) - famous mushroom in Russian cooking. He is even called the "king of mushrooms", although he belongs to the milkmen and has always been used only salted. It occurs in birch and pine-birch forests with linden undergrowth in rather large groups, from July to September (in Belarus - from August to September), forms mycorrhiza with birch.
The cap of this edible mushroom of the first category is round, up to 20 cm in diameter, fleshy, dense, at first flat, depressed in the center, with a curled shaggy edge, funnel-shaped. The skin is slightly slimy, milky white, ivory or yellowish, with barely visible watery areas.
The pulp is white, firm, brittle. Milky juice is white, turns yellow in air. Pungent, with a pleasant "mushy" smell. The plates are white, then yellowish. The leg is white, hollow, sometimes with yellowish spots. After salting, it takes on a bluish tint.
The name of this forest garden mushroom can often be heard in a Russian proverb:"Gruzdev called himself get in the body".
Popular edible mushrooms of central Russia with photos and names
Here you will find out the names and see photos of edible mushrooms, which can be found more often than others in the Russian forests of the middle zone.
Larch oil can
Larch oil can(Suillus grivelli) grows in deciduous forests of the middle zone, the Urals and Siberia, especially in young plantings, from July to October.
The cap of this popular edible mushroom is fleshy, cushion-shaped or cushion-convex in shape, lemon yellow, slimy, shiny in dry weather. Diameter - up to 15 cm. The pulp is light yellow, does not change color at the break or turns slightly pink.
The tubular layer is yellowish-gray, covered with a film, which breaks as the fungus grows and forms a ring on the stem. The leg is cylindrical, even, up to 8 cm long, up to 2 cm thick, yellow above the ring, brownish under it. Edible mushroom of the second category. Remove the skins from the caps before cooking.
Marsh russula
Marsh russula(Russula paludosa) usually found in damp pine forests, along the edge of swamps, on moist peaty-sandy soils from June to September. Forms mycorrhiza with pine.
The cap of this mushroom is up to 15 cm in diameter, first convex, then flat-depressed, red, brownish in the middle, sometimes with yellowish-brownish spots, naked, smooth, with a smooth or slightly ribbed edge.
Look at the photo - this edible mushroom of central Russia has wide plates, with a slightly serrated edge, first white, then creamy yellow, bifurcated at the legs:
The pulp is white, sweetish, but young plates are sometimes pungent. The leg is white, sometimes with a pinkish tinge, slightly shiny.
Experts consider the marsh russula to be a good edible mushroom. A kilogram of this mushroom contains 264 mg of riboflavin (vitamin B2). Marsh russula is used for pickling, salting and fried. Belongs to the third category.
This edible mushroom of the middle strip bears a resemblance to the false chanterelle, or kokoshka (Hydrophoropsis aurantiaca), which differs from the usual reddish-orange color, a more round cap and a hollow leg.
Flywheel yellow-brown
Flywheel yellow-brown(Suillus variegatus), marsh flywheel, yellow aspen. This edible mushroom grows in Russia, mainly in the northern half of the forest zone, in pine and pine forests mixed with pine, on moist sandy soils and mossy places. This edible mushroom usually grows in the forest in groups, from June to October.
The cap is up to 12 cm in diameter, with a thin edge, fleshy, cushion-convex, sometimes flat, fine-scaled, yellow-brown, velvety, slightly slimy, with non-detachable skin.
The pulp is dense, yellowish, slightly blue at the break, with a pleasant mushroom taste and a weak fruity odor.
Tubular layer of tobacco-brown or yellow-olive color, adherent to the stem or slightly running down, with small pores. Spore powder, ocher.
Pay attention to the photo of this edible mushroom widespread in Russia - its leg is up to 8 cm long and up to 2 cm thick, cylindrical or extended towards the base, dense, solid, smooth, pale yellow:
Edible delicious mushroom of the third category. They are used boiled, fried, pickled, salted, dried and canned. The skin is not removed from the cap. It turns brown in salting and drying.
According to the description, this edible mushroom is similar to goat(Suillus biovinus), but the goat has wider pores and elastic flesh. It resembles the inedible pepper mushroom, which has a rusty-red coloration of the lower surface of the cap, large pores and the pulp of a peppery-pungent taste. Due to the similarity with the boletus, especially in young age, it is sometimes called yellow aspen.
Row gray
Row gray(Tricholoma portentosum), sub-base. Distributed mainly in the central and western regions of the former USSR, in pine and mixed forests, on sandy soils. A delicious edible type of mushroom of the fourth category.
Grows singly and in groups, often in large rows, from September until frost.
The cap is up to 15 cm in diameter, fleshy, initially convex, then flat, the edges are uneven, often cracked. To the touch, the cap is sticky, dirty blackish-gray in color, rarely with a lilac tint, darker in the center, with radiant dark stripes. The pulp is white or grayish, brittle and friable, slightly yellow at the break, has a pleasant taste and a flour smell. Plates are serrated, rare, white, grayish or yellowish, wide and thick. Spore powder is white. The leg is up to 15 cm long and up to 2 cm thick, cylindrical, white or yellowish, usually deeply buried in the soil.
It is consumed fresh, pickled and salted. When salted and boiled, it becomes white, rarely with a faint chestnut tint. The gray ryadovka is somewhat similar to inedible or slightly poisonous ryadovka - smelly, soapy and pointed.
Here you can see photos of edible mushrooms of Russia, the names and descriptions of which are presented above:
Edible mushrooms champignons and their photos
Here is a description and photo of edible mushrooms that not only grow in the forest, but can also be grown in culture.
Common champignon
Common champignon(Agaricus campestris), pechin, meadow mushroom, grows on manured soil in gardens, vegetable gardens, near dwellings, in fields, meadows, in the steppes, sometimes in large groups, from June to September, and in the southern regions - from May to late autumn.
As you can see in the photo, the edible champignon mushroom has a cap up to 15 cm in diameter, thick-fleshy, dry, hemispherical, then flat-convex, with a downward-curved edge, white or whitish-pink, with small brownish fibrous scales:
Have young mushroom the edges of the cap are connected to the stem by a white, dense blanket, from which later a leathery white ring remains on the stem.
The pulp is dense, thick, white. At the break, it turns a little pink. With a spicy taste and a strong pleasant mushroom smell. The plates are loose, frequent, thin, white, then pinkish; with age, they acquire a dark brown color with a purple tint. Easily separated from the cap pulp. The spore powder is dark brown, almost black.
Leg up to 10 cm long and up to 3 cm thick, cylindrical or clavate, solid, smooth, fibrous. White or yellowish, with a white filmy ring, which disappears in old mushrooms.
The edible champignon mushroom is very tasty and belongs to the second category.
In countries Western Europe considered a first-class gourmet mushroom. It can be dried, pickled, salted. It is suitable for preparing all types of dishes, gravies and side dishes.
Cultivated champignon
Cultivated champignon(Agaricus bisporus), or double-stemmed champignon, grows in shelterbelts, in steppes, in fields, meadows, pastures, in gardens and parks, in forest glades, vegetable gardens, along roads, on rich manured soils from June to October.
The hat is up to 10 cm in diameter, fleshy, semicircular, then convex-outstretched, scaly in the middle. In a young mushroom, it is white, then dirty brown, scaly or smooth. When pressed, it turns red. The pulp is dense, white, reddening at the break, with a pleasant mushroom smell and taste. The plates are loose, frequent, pinkish, then dark brown. The spore powder is dark brown. The leg is up to 6 cm long and up to 2 cm thick, cylindrical, even, fibrous, whitish-reddish with a lagging whitish thick ring.
Edible good mushroom of the second category. Suitable for all types of culinary processing. In 70 countries of the world, it is cultivated in hotbeds, greenhouses and special premises - mushrooms.
Compare photos of these edible mushrooms in the forest and grown in culture:
What edible mushrooms grow in a coniferous forest: photo, name and description
This section of the article is devoted to what are the edible mushrooms in coniferous and mixed forests.
Autumn honey agaric
Autumn honey agaric(Armillari mellea), the honey mushroom is real. It is found everywhere where there are forests. Usually grows in large colonies on old stumps, on dead wood, near the trunks and on the roots of coniferous and deciduous trees, in clearings, from mid-August to the first frost.
The cap of this edible mushroom of coniferous and mixed forest with a diameter of 2 to 12 cm, thin-fleshy, in early age spherical, the edges are bent inward, later flat-convex, with a tubercle in the middle, dry, brownish or gray-yellowish in color, darker in the center.
The pulp is white, dense, does not change color at the break, has a pleasant mushroom smell and sour taste. The plates are adhered to the pedicle with a tooth or descending, thin, frequent, yellowish-white, covered with small brownish spots. The leg is up to 15 cm in height with a thickness of 1 - 2 cm, cylindrical, slightly thickened in the lower part, with a membranous white ring, which disappears with age, brownish in color, dense, elastic, weakly pulpy in the lower part.
This delicious coniferous and mixed forest edible mushroom belongs to the third category. Fried mushrooms and in soups are the tastiest of all lamellar mushrooms, with the exception of camelina. In marinade and salting, in terms of its taste, it takes place after mushrooms and milk mushrooms.
It is eaten fresh and fried, salted and pickled, dried and canned. It should be salted only after preliminary boiling. Since the legs of the mushroom are highly fibrous, they are almost never used for food, preference is given to hats.
If mushrooms are poorly cooked or salted in a cold way, then cases of poisoning are not excluded.
Autumn honey agaric resembles the inedible common scaly, which is distinguished by an ocher-yellow cap covered with pointed scales. Common flake tastes like a radish.
False, deadly poisonous mushrooms can be mistaken for autumn mushrooms: brick red and gray yellow.
Whole russula
Whole russula(Russula integra) grows in small groups in deciduous and coniferous forests of the southern half of the forest zone of the former USSR, from July to September.
The cap is up to 12 cm in diameter, at first hemispherical, later prostrate, in the middle - depressed, striped, dark red or chocolate, fading to white, with a tuberous pink-red edge.
The pulp is white, firm, slightly pungent. The plates are creamy, then ocher. Spore powder, light ocher.
Look at the photo of this edible mushroom of coniferous and mixed forest - its leg is white, smooth, up to 10 cm long and 3 cm thick:
Edible mushroom of the third category. Used fresh and salted, similar to but less swamp russula.
Podgruzdok white
Podgruzdok white(Russula dlica), dry lump, is found in the northern half of the forest zone of Russia, in the Caucasus, the Far East, Altai, in Belarus and less often in the Ukrainian Polesie and forest-steppe, in deciduous and coniferous forests, often in large groups from July to October. Forms mycorrhiza with oak and hornbeam.
The cap is 5-20 cm in diameter, fleshy, dense, dry, dull, thinly pubescent, then naked, flat-convex, with edges bent inward and depression in the middle, white - in young mushrooms and yellowing with age and taking a funnel-shaped shape. On the cap there are usually soil particles adhering to it.
The pulp is dense, fragile, white. Does not change color at a break. Without milky juice, non-caustic, with a pleasant smell and sweetish taste. The plates are white, with a greenish tinge, first adherent, then descending, thin, frequent, branched, bitter in taste. Spore powder is white. The leg is up to 5 cm long and up to 2 cm thick, even, tapering downwards, strong, inside first solid, then hollow, white, slightly brownish.
Edible good mushroom of the second category. It is consumed fresh, salted and pickled.
When salted, it has a pleasant white color. It is very similar to milk mushrooms, but does not have milky juice. Since it belongs to the genus russula, it is sometimes believed that it must be boiled before cooking. However, many consider this to be overkill.
The names of edible forest mushrooms with photos and descriptions
What other names for edible mushrooms are familiar even to inexperienced mushroom pickers?
Common chanterelle
Common chanterelle(Cantarellus cibarius), the chanterelle is real. It is a very common and high-yielding type of mushroom. They account for approximately 20% of the harvest of all mushrooms growing in the mixed forest. There are two times more of them than Valuev.
This mushroom is found throughout the forest zone of the former USSR, mainly in the central and western regions. It grows in coniferous and mixed forests in large groups, especially in rainy summers, from July to late autumn.
The hat is up to 10 cm in diameter, fleshy, at first convex or flat, with a curled edge, then funnel-shaped, with a strongly wavy edge, smooth, egg-yellow in color. The pulp is dense, dry, rubbery, firm, yellowish-whitish, with a strong odor reminiscent of dried fruit, and a pungent peppery taste. The mushroom almost never turns black. Plates descending on the stem, rare, thick, fold-like, yellow. The spore powder is pale yellow. Leg up to 6 cm long, up to 2 cm thick, yellow, even, solid, smooth, naked, expands upward, turning into a cap.
Edible delicious mushroom of the third category. It is consumed fried, boiled, dried, pickled and salted.
In the marinade and salting, the color remains, slightly turns brown. Chanterelle sauces and seasonings are especially tasty. It is rich in trace elements, especially zinc, contains substances that have a detrimental effect on the causative agents of purulent diseases.
Summer honey mushroom
Summer honey mushroom(Kuehneromyces mutabilis) grows on decaying deciduous wood, stumps, especially birch, usually in large groups, from June to October.
The cap is up to 7 cm in diameter, thin-fleshy, flat-convex, with a smoothed tubercle, in a young mushroom it is covered with a cobweb private veil, wet, sticky, reddish-brown, when dry, buffy-yellow, two-color - lighter in the middle, brighter, with dark edges, as if soaked in water. The pulp is soft, watery, thin, light brownish, with a pleasant taste and smell of fresh wood.
The plates are adherent with a tooth or weakly descending, frequent, narrow, whitish, later rusty-brown. The spore powder is brown.
The leg is up to 8 cm long, cylindrical, tapering downward, often curved, at first solid, later hollow, rigid, woody, with a narrow membranous, brown, with a banded ring surface, above it is whitish-cream, below it is black-brown, more scaly ...
Edible mushroom of the fourth category, appreciated for its high taste. Used fresh, pickled, salted, dried.
Polish mushroom
Polish mushroom(Xerocomus badius) grows mainly in the western regions of the former USSR - in Belarus, Western Ukraine, the Baltic States, in coniferous (especially pine) and mixed with pine forests, singly and in groups, in August-September.
The cap is more or less slimy, shiny in dry weather, 5-12 cm in diameter, cushion-convex, then flat, smooth, brownish-brown, chestnut.
The pulp is straw-yellow, turns blue at the break, with a pleasant smell and taste. The tubules are adherent, sometimes loose, with small angular pores, yellowish-greenish, darkening when pressed. The leg is up to 9 cm long, up to 3 cm thick, dense, even, sometimes narrowed to the base, yellowish-brownish.
Good edible mushroom of the second category. It tastes like a porcini mushroom. It is dried, fried, salted and pickled.
Here you can see photos of the species of edible mushrooms, the names of which are listed above:
The names of edible mushrooms of deciduous forests of the Moscow region with photos and descriptions
And in conclusion - the description, photos and names of edible mushrooms of the Moscow region, growing in deciduous forests.
May mushroom
May mushroom(Calocybe gambosa), Georgiev mushroom, T-shirt, grows in sparse deciduous forests, pastures, pastures. This edible mushroom grows in the Moscow region and some Central Russian regions in May-June.
The cap is fleshy, initially convex in shape, then outstretched, with a wavy, often cracking edge, flat, sometimes with a tubercle, the surface is dry, the color is creamy, yellowish, off-white. The plates are frequent, adherent with a tooth, whitish, with a cream shade.
The leg is up to 10 cm long, up to 3 cm thick, dense, clavate, whitish, yellowish or brownish-cream. The pulp is thick, dense, white, soft, powdery in taste and smell.
Edible mushroom of the fourth category. Can be consumed freshly prepared.
Half white mushroom
Half white mushroom(Boletus impolitus) grows in deciduous, mainly oak, forests, in August-September.
The cap is initially convex, with age it is half-spread, light pinkish-brown, yellow-brown, fibrous, sometimes cracking. Diameter - up to 20 cm. The pulp is thick, pale yellowish, in old mushrooms - with the smell of carbolic acid.
The tubular layer is first bright yellow, then greenish yellow.
The leg is tuberous-swollen, yellow, brownish-reddish at the top, slightly fibrous, up to 10 cm long and up to 5 cm thick.
Good edible mushroom of the second category. It can be dried, boiled, pickled.
Boletus
Boletus(Leccinum scabrum) common, obabok, black, black mushroom, grows in birch groves, forests mixed with birch, in glades and hills, along roads, singly and in groups, from June to September.
The cap of this edible mushroom of deciduous forest with a diameter of up to 20 cm, fleshy, naked or thin-tomentose, dry, in damp weather, slightly slimy, smooth, hemispherical, then convex, with a blunt edge. Brownish, gray, sometimes almost white, black or spotted. The pulp is dense, but rather quickly becomes loose, grayish-white, does not change color at the break, with a weak pleasant mushroom smell and taste.
As you can see in the photo, these edible mushrooms of the Moscow Region have a tubular spongy layer, finely porous, easily separating from the pulp, whitish, darkens with age, often with brownish spots:
Spore powder olive brown.
Leg up to 15 cm long, white, with longitudinal scales from dark brown to black.
Some consider this mushroom edible of the second category, others attribute it to the third, although they emphasize its taste. It is good fried and boiled without yielding porcini mushroom... It is also dried and pickled.
To avoid blue discoloration, which appears with all cooking methods, it is recommended to soak the mushroom in a 0.5% citric acid solution before use.
If quince grows on your site, you are on long years you will be provided with delicious fruits - this plant is very durable, its lifespan ...
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 the usual ones. appearance mushrooms.
Descriptions of mushrooms are composed 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 rounded, 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 half of July to half of 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 fracture
Photo of porcini mushroom (click to enlarge):
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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 also salted and dried.
WITH poisonous mushrooms has no similarity. The aforementioned inedible gall fungus may, to a certain extent, be similar in shape, however, a characteristic distinguishing feature of the Polish mushroom is the bluish-green staining of the spongy surface of the cap under light pressure.
Photo of a Polish mushroom (click to enlarge):
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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. Pod birch.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, it is not inferior in taste to porcini mushroom, It is suitable for pickling, salting and drying. Darkens 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
The taste is intensely bitter. 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):
Photo (left to right) - Jason Hollinger, JÃrg Hempel. Ordinary oil can.Local names: maslekha, calysh, zheltak.
The cap is hemispherical, later convex, mucous-oily, abundantly covered with mucus in damp weather, 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 an inedible sheep mushroom, which has a bitter-pepper taste. In a lamb, the underside of the cap is rusty red.
Photo of an ordinary oiler (click to enlarge):
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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.
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 sheep 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):
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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. Edible, delicious mushroom High Quality... 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 |
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 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 group of pale toadstools, 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):
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The cap is hemispherical at first, 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 in color.
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 bushes 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, to a certain extent, be similar to mushrooms from the group of pale toadstools, 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):
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The cap is at first hemispherical, later depressed in the center, red or red-brown in color, with a purple tint, in the center - darker, and in young specimens, on the contrary, 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 fungus 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):
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Greenfinch.
Local name: brilliant green.
Cap - initially convex, then spread out, 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 stem is short, tuberous at first, then lengthens, dense, gray-yellow in color. Often, the leg of the fungus 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 coniferous, 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):
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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 upper skin from the cap and wash the adhering sand well.
It has no resemblance to poisonous and inedible mushrooms.
Photo of the row (click to enlarge):
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The cap is very sticky, slimy, initially convex, then flat-convex, grayish-brown with a purple tint. The edges of the cap of the young mushroom are connected to the stem by 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 in color.
Place and time of growth. 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):
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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 poorly adherent or loose, frequent, whitish, light clay shade, later become rusty brown, have jagged edges.
The leg is cylindrical, dense, whitish (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 ringlet. 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 tastes like 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 color; in the pale toadstool and in the fly agaric, the plates remain white until old age.
Photo of the ringed cap (click to enlarge):
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Local name: pechin.
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 by 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):
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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, forked-ramified, of 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 worm, The smell is aromatic, reminiscent of dried fruit.
Spore powder is light yellowish in 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 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):
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Local name: yellow kolchak.
The hat is flat-convex with an uneven surface, dense, yellowish. The outer edge is usually sinuous 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. 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):
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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 densely sitting spines of a grayish color, which are somewhat avoided along the stem.
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 variegated blackberries (click to enlarge):
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Before going to the forest for a "quiet hunt", you need to find out the species, name, description and look at the photos of edible mushrooms (eukaryotic organisms). If you study them, you can see that Bottom part their caps are covered with a spongy structure where spores are located. They are also called lamellar, they are very much appreciated in cooking, due to their unique taste and variety useful properties.
Types of edible mushrooms
There is in nature a large number of different mushrooms, some can be eaten, while others are dangerous to eat. Edibles do not threaten human health, differing from poisonous hymenophore structure, color and shape. There are several types of edible representatives of this kingdom of living nature:
- boletus;
- russula;
- chanterelles;
- milk mushrooms;
- Champignon;
- White mushrooms;
- honey mushrooms;
- rubella.
Signs of edible mushrooms
Among eukaryotic organisms, there are also poisonous, which outwardly almost do not differ from useful ones, so study the signs of their difference in order to avoid poisoning. For example, porcini mushroom is very easy to confuse with bitterness, which has an inedible bile taste. So, you can distinguish an edible mushroom from its poisonous counterparts by the following parameters:
- Place of growth, which can be learned from the description of edible and dangerous poisonous.
- A pungent unpleasant odor that poisonous specimens contain.
- Calm, discreet color, which is characteristic of representatives of the food category of eukaryotic organisms.
- Food categories do not have a characteristic stem pattern.
Popular edible
All mushrooms edible for humans are rich in glycogen, salts, carbohydrates, vitamins and big amount minerals. This class of living nature as food has a positive effect on appetite, promotes the production of gastric juice, and improves digestion. The most famous names for edible mushrooms are:
- mushroom;
- White mushroom;
- boletus;
- oiler;
- boletus;
- champignon;
- chanterelle;
- mushroom;
- truffle.
This type of edible lamellar eukaryotic organisms grows on a tree and is one of the popular objects of "quiet hunting" among mushroom pickers. The size of the cap reaches 5 to 15 cm in diameter, its shape is round with the edges bent inward. In mature mushrooms, the tip is slightly convex with a tubercle in the middle. Color - from gray-yellow to brown shades, there are small scales. The pulp is dense, white, has a sour taste and a pleasant smell.
Autumn mushrooms have cylindrical legs, up to 2 cm in diameter and 6 to 12 cm long. The top is light, there is a white ring, the bottom of the leg is dense brown. Honey mushrooms grow from late summer (August) to mid-autumn (October) on deciduous trees, mainly on birch. They grow in wavy colonies, no more than 2 times / year, the duration of growth lasts 15 days.
Another name is yellow chanterelle. It appeared due to the color of the cap - from egg to deep yellow, sometimes faded, light, almost white. The shape of the apex is irregular, funnel-shaped, 6-10 cm in diameter, in young ones it is almost flat, fleshy. The flesh of the common chanterelle is dense with the same yellowish tinge, a slight mushroom smell and a sharp taste. Leg - fused with the cap, narrowed downward, up to 7 cm in length.
These edible forest mushrooms grow from June to late autumn in whole families in coniferous, mixed, deciduous forests. It can often be found in mosses. The baskets of mushroom pickers are especially full of them in July, which is the peak of growth. Chanterelles are one of the famous lamellar mushrooms that appear after rain and are eaten as a delicacy. They are often confused with saffron milk caps, but if you compare the photos, you can see that the cap of the saffron milk cap is flatter, and the leg and flesh are orange, rich in color.
They are also called peppers and meadow mushrooms. These are edible cap mushrooms with a spherical convex cap in diameter from 6 to 15 cm and with brown scales. Champignons have first a white and then a brownish cap with a dry surface. The plates are whitish, slightly pink, and later brown-red with a brown tint. The leg is even, 3-10 cm long, the flesh is fleshy, with a delicate mushroom taste and smell. Champignons grow in meadows, pastures, gardens and parks, it is especially good to pick them after rain.
These edible mushrooms are very popular in cooking and are prepared in every possible way. Boletus boletus have a cap color from light gray to brown, their shape is pillow-shaped with a diameter of up to 15 cm. The flesh is white with a pleasant mushroom aroma. The leg can grow up to 15 cm in length, has a cylindrical shape, extended towards the bottom. Common boletus grows in mixed, birch forests from early summer to late autumn.
Butterlets are one of the most famous edible eukaryotic organisms. They often grow in large groups, predominantly on sandy soils. The oil cap can be up to 15 cm in diameter, has a chocolate brown color with a brown tint. The surface is slimy, easily separated from the pulp. The tubular layer is yellow, adherent to the leg, which reaches a length of up to 10 cm. The pulp is juicy white, eventually becomes yellow-lemon, thick legs. Ordinary butter dish is easily digested, therefore it is eaten fried, boiled, dried and pickled.
These edible mushrooms grow in piles, which is why they got their name. The cap is thick, cream-colored, up to 12 cm (sometimes up to 20 cm) in diameter. The plates have yellowish edges, the stem is white, cylindrical, up to 6 cm in length. The pulp is dense, white with a pronounced pleasant smell and taste. This variety grows in mixed, birch, pine forests from July to the end of September. Before going for the milk mushrooms, you need to know how they look and be prepared for the fact that you will have to look for them, because they are hiding under the foliage.
Conditionally edible mushrooms
Eukaryotic organisms from this classification differ from the previous ones in that they are forbidden to eat without preliminary heat treatment. Before starting cooking, most of these specimens must be boiled several times, changing the water, and some must be soaked and fried. Check out the list of mushrooms that belong to this group:
- coppice champignon;
- morel cap;
- spherical sarcosoma;
- the webcap is blue;
- the chanterelle is false;
- pink wave;
- discina thyroid and others.
It can be found in summer and autumn in coniferous, deciduous forests. The diameter of the cap is from 3 to 6 cm, it is painted in a bright orange color with a brown tint, has a funnel shape. The flesh of the false chanterelle is soft, viscous, without a pronounced smell or taste. The plates are orange in color, frequent, descending along a thin yellow-orange stalk. The false chanterelle is not a poisonous one, but it can disrupt digestion, sometimes it has an unpleasant woody taste. Mostly hats are eaten.
This eukaryotic organism has several names: volnyanka, volzhanka, wave, rubella, etc. The cap of the wave has the shape of a funnel with a sunken center, the color is pink-orange, the diameter is up to 10 cm.The leg is cylindrical, tapering to the bottom, up to 6 cm in length ... The pulp of the wave is fragile, whitish in color, if damaged, a light juice and a pungent odor will appear. Grows in mixed or birch forests (usually in groups) from late July to mid-September.
The color of this eukaryotic organism depends on its age. Young specimens are dark, brown, and brighten with age. The morel cap resembles Walnut, all speckled with uneven stripes, wrinkles, like convolutions. Its leg is cylindrical, always curved. The pulp is similar to cotton wool with a specific smell of dampness. Morel caps grow on wet soil, next to streams, ditches, water. The harvest peaks in April-May.
Little known edible mushrooms
There are different varieties of edible mushrooms, and when you come to the forest you need to know which of them may be considered inedible. To do this, before the "quiet hunt", be sure to study the photographs and descriptions of eukaryotic organisms. There are such rare specimens that it is not immediately clear what they are - poisonous inedible or quite suitable for food. Here is a list of some of the lesser known edible members of this class of wildlife:
- raincoat;
- funnel-shaped talker;
- the row is purple;
- garlic;
- oyster mushroom pigeon;
- fleecy scaly;
- Polish mushroom;
- rowing gray (cockerel);
- white dung beetle and others.
It is also called a chestnut mushroom or a pansky mushroom. It has an excellent taste and is therefore highly regarded in cooking. The cap of the flywheel is hemispherical, convex, 5 to 15 cm in diameter; it becomes sticky in the rain. Top color chocolate brown, chestnut. The tubular layer is yellowish, and with age - golden and greenish-yellow. The leg of the flywheel is cylindrical, it can taper or expand towards the bottom. The pulp is dense, fleshy, with a pleasant mushroom smell. Chestnut flywheel grows on sandy soils under conifers, sometimes under an oak or chestnut tree.
Such eukaryotic organisms are presented in several forms: gum-bearing, fiery, golden and others. They grow in families on dead and living trunks, on stumps, roots, in hollows, possess medicinal properties... Scale can often be found under spruce, apple, birch or aspen trees. The cap is convex, fleshy, from 5 to 15 cm in diameter, has a honey-yellow color, the flesh is pale. Leg up to 2 cm thick and up to 15 cm high, monochromatic, scaly, young specimens have a ring. The fleecy scale contains a substance used to treat gout.
The second name is ordinary non-iron. The cap is convex, with age it becomes flat, with a diameter of up to 3 cm. The color of the crown is yellow-brown, light at the edges, the surface is dense, rough. The pulp of the garlic is pale, has a rich smell of garlic, thanks to which the name appeared. When the mushroom dries, the smell increases even more. The leg is brownish-red, light at the base, empty inside. Common non-nippers grow in large families in different forests, choosing dry sandy soil. The peak of growth is from July to October.
They are not always taken even by experienced lovers of "quiet hunting" and in vain, because the raincoats are not only tasty, but also medicinal. They appear in meadows and pastures after rains. The diameter of the cap is 2-5 cm, the shape is spherical, the color is white, sometimes light brown, there is a hole for spores on top. The pulp of the raincoat is dense, but at the same time tasty, juicy, becomes soft with age. Young mushrooms have thorns on the surface of the cap, which are washed off over time. The leg is small, from 1.5 to 3.5 cm in height, thickened. Raincoats grow in whole groups in parks and lawns, the peak harvest is from June to October.
Video
Edible mushrooms of Siberia, The Urals, the Russian North, in general, the entire taiga belt of our country. Taiga mushrooms, which we all love to hunt, because a mushroom hike is quiet hunt that does not require shooting. Every autumn, crowds of people go to the taiga and collect full boxes of various edible mushrooms. Mushrooms are a very nutritious food, however, due to some of their characteristics, not all nutrients can be absorbed by our body. Mushrooms contain many essential amino acids, but many of them are never absorbed due to the chitinous membranes that do not dissolve in gastric juice. However, not all mushrooms are like that. And even if sometimes we do not get as much benefit as we wanted, we still cannot deny ourselves such an autumn delicacy. So:
Porcini mushrooms of Siberia
Or Volzhanka, as it is popularly called, prefers to grow in birch forests or mixed in well-lit areas among the grass. Forms mycorrhiza with birch, mainly with aged trees. Sometimes found in more humid places. A good harvest of these mushrooms can be harvested in the forests of the northern climatic zone. It usually grows in groups, but there are also single individuals.
The most favorable period for hunting for small bugs begins at the end of July and lasts until the first half of September, although this mushroom can be found in June and October. The appearance of this mushroom looks like this:
- the cap is funnel-shaped, with a well-depressed center; as the mushroom matures, it takes on a flatter shape. The edges are folded down, and the surface is covered with dense dense villi arranged in the form of concentric circles. The edge of the cap is well pubescent. The color is pink-orange, slightly reddish; in the sun the skin fades and becomes pale pink or whitish. The diameter rarely exceeds 10 cm, however, there are specimens with large size(up to 15 cm) hats;
- the leg is short, up to 6 cm high and up to 2 cm thick, in the form of a cylinder tapering to the base or even, covered with down. It is very dense, but in adult mushrooms, a cavity forms inside it. There are sometimes small pits on the outside. The surface color is pinkish;
- the flesh is fragile (in young mushrooms it is more dense), creamy or white, in case of damage it liberates abundantly white milky juice, pungent in taste, emits a light resinous aroma. At a break, when in contact with air, its shade does not change;
- the plates are frequent and narrow, descending along the stem, of a whitish shade. There are also small intermediate plates;
- spores are white.
Russula
How many are there? The name is one -, but differ greatly in color. There are many varieties. The cap of all russula is covered with a film, and this mushroom is distinguished by the color of the film. But no matter what color the hat is, the russula flesh, like a porcini mushroom, always remains sugar-white. This is the most important difference and sign of a tender mushroom called russula. Another common name for the mushroom is bruise. In the Urals and Siberia, it grows everywhere. Scaly russula, or greenish (R. virescens), Green russula (R. aeruginea) and their analogs - have a dangerous poisonous twin - the pale toadstool. The fruiting period for these mushrooms is the same, they grow equally in mixed and deciduous forests, and even outwardly look like snow-white legs and plates, as well as grassy-green or gray-green caps. Therefore, when collecting green-hat russules, they cannot be "tasted on the tongue", and "falsity" can be determined by other typical for pale toadstool outward signs- the presence of a ring and a volva on the leg.
Lactose
There is parchment, yellow, black, and this lump is dry. The cap is funnel-shaped on top, flat in the young mushroom. The plates under the cap are frequent, the leg is dense, the same color as the headdress; the pulp is brittle. Since ancient times, dry milk has been valued in Russian cuisine for its taste and aroma. One of the most popular edible mushrooms in Siberia, the Urals and the East European Plain. Dry milk mushrooms - common in coniferous and mixed forests. This species is called Russula delica, or podgruzdok. In essence, it is a genus of russula. Real milk mushrooms are rare inhabitants of forests, it is much more difficult to find them, they have a bitter milky juice. And the so-called dry milk mushrooms grow from July to October in birch groves, pine and coniferous forests, while their number is simply incredible. Find these stalwart white men in dry dark soil coniferous forests very simple. The defenseless white color betrays itself to dark background earth and fallen needles. But among the grass, the search becomes more difficult: you need to carefully look at each tubercle. Dry breast has a white smooth surface. In young fruiting bodies, it has a slight bluish tinge; the blue coloration on the back of the mushroom is even more noticeable. The diameter of the cap can reach 20 cm, while at first the shape is always convex with a small dimple in the center, the edges are turned down. The older the dry milk mushroom (the photo is presented below), the more the hat opens, in dry weather it cracks, in a rainy summer it is necessarily eaten by slugs and flies. Over time, yellow and brown spots appear over the entire surface. Dry milk mushrooms - lamellar mushrooms, with white dense pulp, without a pronounced taste and smell
Chanterelle
The mushroom is edible; the culinary experts undeservedly assigned it to the third category. The chanterelle got its name because of its yellow color. The fungus is like an egg yolk, and when there are a lot of them, it is as if a live omelet is frozen on the grass. Take a closer look at them and see how the delicate yellow folds of the plates fancifully branch out to the very ground along the leg tapering downward. The convoluted edges of the corrugated caps are beautiful. deserve not only the attention of mushroom pickers, but also respect. Chanterelles always grow in large families, sometimes occupying whole glades. At a young age, the mushrooms are convex, rather neat, aligned, sometimes arranged in rows. The more "elderly" have a high leg, an even hat, they are fleshy, dense - the joy of a mushroom picker. But the smell of chanterelles is especially pleasant, it is typical for this type of mushroom, and it certainly will not work to confuse it with any other. Some mushroom pickers, praising mushrooms, describe this smell as a mixture of steamed birch leaf and mint.
With age, chanterelles change only one thing, their elastic young body acquires a more rubbery structure, especially in dry weather, and becomes flabby in damp weather. The cap, towards the end of summer, in the mushroom takes the shape of a funnel, the edges of which often become uneven, as if torn.
Sometimes a mushroom picker wanders through the forest for a long time, especially if the weather is dry, looks at the fallen trees, stirring up old foliage and suddenly goes out into a clearing strewn with chanterelles, even in a dry season you can profit from these mushrooms by typing quite a lot of them.
The first chanterelles, depending on the area, do not appear in the same way, some a little earlier, others a little later, but now, at the beginning of July, they definitely exist in the forest. Piles, stripes, circles are the favorite accommodation options for chanterelle families. By the way, you can collect chanterelles not only in baskets, but also in buckets, bags, backpacks, this is the only type of unbreakable mushrooms, and even the most fruitful species, in any area, especially if there is enough moisture in the soil, chanterelles make up about a fourth of all mushrooms of mixed forests.
Raincoat
- there is such a mushroom. He, unlike others, has a completely closed fruiting body, inside which numerous spores are formed. There are no poisonous among raincoats. If they are called that, it means that they always appear after the rain. Young fruiting bodies raincoats are edible. They are delicious and nutritious when roasted, in broths and soups. When dried and cooked, they retain their white color. In terms of protein content, they surpass even porcini mushrooms.Valuy
Other names: goby, weeping mushroom and . This taiga mushroom is easy to recognize. The hat of young Valuev is like a small slippery ball, and of those that are older, it spreads out with a flat roof. Other mushroom pickers do not collect values, because if you do them, the basket will fill up very quickly. But why disdain these edible mushrooms, although they belong to the third category? So, mushroom pickers need to know that the bull is very tasty in salting, when there is one, i.e. without admixtures of other taiga mushrooms. The best time collecting value when they are born in herds. And don't be afraid of the pungent taste raw mushroom, it completely disappears in salting. But it is better to salt the value in a hot way, i.e. boil for 10 minutes before salting.
Champignon
The mushroom is light gray in color. The most popular and widespread mushroom in the world. Grow in nature: in places with moist soil; on soil with a lot of natural fertilizers; on lands rich in compost content. In Russia, they can be found not far from human habitation, in the forest, in a meadow, in a forest glade. The variety of species is so wide that it sometimes surprises even experienced mushroom pickers. The most common is recognized meadow ordinary, which can be bought in any store and is successfully grown in a mushroom farm. All types of champignons are somewhat similar, but they also have noticeable differences. Meadow, or ordinary, is a white mushroom with a rounded cap, the edges of which are bent inward and pressed against the leg. Its weight ranges from 10 to 150 g. Meadow champignon is unpretentious and is able to grow up to date next to people's dwellings, especially in rural areas. The cap changes its shape as the mushroom grows. It retains its convexity, but becomes more and more flat. The plates underneath are loose, thin and wide. They are pinkish in color, gradually acquiring a brown tint. The color of the cap itself is white, with grayish scales in the middle. There are meadow species with white-pink or gray caps, the surface of which is soft and silky to the touch.
The stem of such a mushroom is dense, fibrous, rather wide. Its diameter reaches 1-3 cm. The height of the leg is 3-10 cm. It is flat, widened at the base. While the mushroom is young, its cap is connected to the stem by a white blanket, but over time this connection disappears, and a thin white ring remains. It may persist or disappear completely with the growth of the fungus.
A distinctive feature is its pulp, or rather its color. Dense, white, when broken, it changes, becoming pinkish. Such mushrooms have a rather strong and pleasant mushroom aroma. Not just edible, but very tasty meadow mushrooms are used to prepare a wide variety of dishes and are even eaten raw. To distinguish edible champignons from poisonous mushrooms similar to them, it is possible on the plates. In champignons, they are dark in color, and in poisonous mushrooms, they are light, sometimes with yellowness. In terms of its dietary properties, it is inferior in caloric content to many of the mushrooms presented above.
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