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.

Indeed, the activity is very exciting and interesting, which also 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 together with the edible ones, by eating 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 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 harvesting 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 may find a sticky, shapeless mass.

Only those mushrooms that are known to be edible and young, old and wormy should be thrown away is allowed. It is better not to touch suspicious mushrooms at all, 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 useful 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 man was poisoned and was admitted to the hospital.

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 noblest, 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 flesh is dense, the older the mushroom becomes, the more flabby its flesh 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, the legs have the shape 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 shade, 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.

- the mushroom, which 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 a funnel-shaped, yellowish or greenish-white cap with age. On it there are transparent, like glassy diametrical circles - one of the characteristic signs of a weight. 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 any change 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 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, bright yellow color, turning green at the break.

Common Dubovik - its leg is brighter, the base is painted 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 familiar to novice mushroom pickers, but it is quite numerous, mushrooms of this category are found much more often than the first two combined. When in the mushroom season you can collect a sufficient number of whites, saffron milk caps, milk mushrooms and others, volnushki, chanterelles, russula, Valui are bypassed. 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 hat, the pink wave has a young hat with a beard, convex 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, in dry they are dull. 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 gourmet, 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 real 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 in the same places every year, 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 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 cap, which breaks as it grows, a skirt remains on the leg.

The article contains 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 photos

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

What mushrooms grow in autumn? This question can be answered briefly: "Yes, almost the same as in the summer", and in principle - the way it is. However, in order to give a more detailed answer, one will have to answer three more questions, which naturally follow from the first: "What mushrooms give the most abundant harvest in the fall?", "Until when can you generally visit an autumn forest with a basket?" the main thing - "What autumn mushrooms are the most resistant to cold weather?"

This article aims to answer these questions to the fullest.

Variety of autumn mushrooms

Many mushrooms grow in autumn, but they can all be divided into three categories:

There are also mushrooms that bear fruit in the summer and partly in September. It seems like they can also be attributed to autumn mushrooms. However, those ten days of September - when these mushrooms are harvested - still show all the signs of summer, and as soon as the real autumn begins, the mushrooms stop appearing. Therefore, I will not consider these mushrooms, as I tend to consider them summer. But, even if I agreed to do this, the article would have turned out to be colossal in volume and would not fit within the framework of one publication.

I also intend to state that in the following narration we will focus exclusively on edible mushrooms. It is clear that in the fall, in addition to them, a mass of poisonous and inedible mushrooms appears, but they all require separate consideration.

Obabki

Obscura should be attributed to summer or summer-autumn mushrooms, because during this period they are mainly harvested. More information about these mushrooms - about their places of growth and the timing of fruiting - can be found in the following articles:

• (by the way, boletus - according to the scientific classification - are also boletus).

However, some of these mushrooms bear fruit even at the end of October. Next, I intend to consider the most "autumn" of the lumps.

Harsh butt

He is a harsh or poplar birch tree. Named for its very dense pulp.

Grows under poplars and aspens, in places with calcareous, loamy and sandy soils, but is quite rare. Bears fruit from late July to November.

Marsh birch

It is known for its light color, through which typical birch tones barely penetrate, love for damp places and loose flesh (especially after heat treatment).

It grows under birches - on the outskirts of bogs, in damp mixed forests, on a mossy litter. Bears fruit the whole snowless period (according to rumors, it can appear even in May, so it can also be attributed to). In autumn, this mushroom can be found in the forest almost until the very first snow.

Black boletus

Outwardly, it is a complete antipode of the previous mushroom, but in all other respects it is practically similar to it - it also adores wet places and can appear in the midst of autumn.

Boletus white

Interestingly, among the aspen boletuses there is also a light variety that adores wet places and is quite cold-resistant.

Boletus is a rare mushroom, fruiting from June to September, but you can find it in the forest until the very first snow. Due to the lack of knowledge, it is not known exactly what trees it enters into symbiosis with. According to one version - with conifers, according to another - with birch.

Boletus yellow-brown

Basically, yellow-brown boletus is harvested in summer, most massively - at the end of the season. Nevertheless, its fruiting bodies, just like those of the previous mushroom, continue to come across until the first snow. Forms mycorrhiza with birch.

Oil

Once I happened to collect boletus in the third decade of October. The climax of autumn was frosty, the first snow was in no hurry. In young pine forests - on the frozen "petrified" litter, among the brittle, frosty grass - there were thousands of "fresh-frozen" oil, among which there were almost no worms. Nobody collected them, since the people considered these mushrooms already spoiled. But in vain. After all, they were frozen once and have not yet been thawed. Yes, in the warmth they became loose and dark, but they smelled good when cleaning. However, in boiling water, the boletus quickly brightened and gave all its aroma to the broth. The mushroom box turned out to be mind-blowing, and as it seemed to me then - even tastier than the one I ate in the summer - from fresh, not frozen mushrooms.

Butterlets are another mushroom that grows in autumn, and at times they can be harvested before the very first frosts or even from under the snow. The main thing is to have a calm, clear weather.

More details about oil can be found in the article: "". In the following list, I will describe the most autumnal ones.

Summer butter dish

He - granular butter dish, early butter dish.

Mycorrhiza forms with pine, bears fruit from June to October, but sometimes it is observed in the second half of May (for which, probably, it should be ranked as) and early November.

Clinton's Butter Can

Named after an American naturalist, this mushroom is popularly known as chestnut butter dish or belted butter dish, but most often it is confused with a very similar larch butterdish.

Clinton's oiler grows under larch... Bears fruit from July to October.

Nyusha's butter dish

Another mushroom named after a scientist - a German botanist.

Just like the previous oiler, it forms mycorrhiza with larch... Distributed very widely in the temperate zone of the continent, likes to climb high in the mountains. Bears fruit from July to October.

Swamp butter dish

He - butter dish marsh yellow... Possesses a very expressive and memorable color towards yellow and golden tones. Pure autumn mushroom.

A lover of damp lowlands, river floodplains, the outskirts of lakes and swamps - all those places where it is more humid. Mycorrhiza forms with scots pine and some other double pine trees. Bears fruit from September to October.

Butter dish sour

The owner of a somewhat friable pulp, inferior in taste to ordinary butter. The mucus covering its cap has a sour taste, which is why the mushroom got its name.

Mycorrhiza forms with five-coniferous pines, including with siberian cedar... In Western Siberia it is quite common. Bears fruit from July to early October.

Butter dish yellowish

The underside of the cap of this mushroom has a pleasant ocher hue.

Distributed quite widely, found both in Eurasia and in North America. Growing under double pine, incl. and under pine... Bears fruit from June to October.

There is information that the skin of the cap of this butter dish has powerful laxative properties, so it should be peeled off before cooking.

Butter can red-red

He is also a Trentine oil can, a Trident oil can, known for its good taste.

A very rare fungus that forms mycorrhiza with larch trees. Fruiting period - from June to October.

White

Almost all porcini mushrooms collected in our latitude grow in the fall - you don't even need to go into reference books to confirm this fact. Nevertheless, in the summer, the most massive fruiting was noticed behind them, and in the fall (approximately until October) they come across less often. But still they are collected at this time, and the further south the region - the more often and longer. There are several varieties of porcini mushrooms that form mycorrhiza with different trees - birches, pine trees, firs, oak trees and others. You can read more about the places where porcini mushrooms grow in the article "".

Hericiums

Photo 15. Red-haired she-man.

Their distinctive feature is unusual spines-needles on the underside of the cap, instead of the usual plates or tubes.

Photo 16. Hercules' fly is a conditionally edible summer-autumn mushroom.

These mushrooms grow as well in autumn as in summer, and can hold out until the first cold weather. They are found in different forests, because they can form mycorrhiza with various trees - both deciduous and coniferous.

We do not collect hedgehogs everywhere, but in Europe they are considered very edible, also one of the species - motley hedgehog - used as a seasoning.

Russula

The bulk of russula (including edible ones) bears fruit in summer and at the very beginning of autumn - when the foliage is not very yellow and the weather is warm. However, among russula, there are some species that are found in forests in the midst of autumn. I intend to list them.

Russula caustic

It is named so for its pungent, pungent taste, so it should be boiled before cooking or salting.

Grows in moist pine and mixed forests, on the outskirts of swamps. Bears fruit from July to Octoberis pretty common.

Brown russula

She is - russula purple or herring... It is notable for the fact that when dried it smells very noticeably of seafood. No boiling is required before cooking.

There is a russula turning brown in coniferous forests - usually under pine or spruce... Bears fruit from July to October.

Valui

The title heading this chapter has taken root well in reference books, but among the people (at least in our area) this mushroom is called in two ways: bull - this is how he is known among city mushroom pickers, kulb - that's how the villagers prefer to call him. Being untreated in a special way, it is bitterly bitter and has a strange smell, but after boiling it is suitable for salting, and how! Properly salted and matured, the culb will not yield to the milk mushroom in taste. And some gourmets even prefer it to other salted mushrooms. But the youngest fruiting bodies with unopened caps should be collected, the diameter of which is from 5 to 10 cm. Older mushrooms, as a rule, are already wormy, pitted, friable and smelly.

The habitat of the kulb - birch forests and forests mixed with birch... The fungus can also be found under conifers. He is very fond of shady and humid places, where he forms massive clusters. Bears fruit from July to October, but not as massively in autumn as in summer.

Umbrellas

They are very controversial - among them there are both edible and poisonous mushrooms. Almost all umbrellas grow in the fall - until October.

It is not easy to distinguish edible umbrellas from poisonous ones, only experienced mushroom pickers are capable of this, so few people collect them.

Champignon

Champignons cannot be called purely autumnal mushrooms, because they begin to appear quite early, some even in May. Nevertheless, almost all of their edible varieties bear fruit in September, and some species come across until mid-October.

In our area, I happened to observe these mushrooms in different places - along river banks, in forests and in meadows, but only where livestock is regularly driven. In the city on the lawn - a common thing. But the only place where mushrooms are "collected" from us is a grocery store.

Volnushki

Photo 23. Pink hair.

Both types of our waves - pink and white - I happened to pick in the middle - second half of September, while I always observed massive fruiting.

Photo 24. White hair.

Pink wave met in high birch forests, white - in young pine-birch woodland... Both mushrooms bear fruit from summer to early autumn, but pink appears before white - from the third decade of June, the white one begins to come across only in august... The mushrooms finish fruiting in septemberbut it looks like the white wave makes it pink later.

Mushrooms

Nevertheless, among the milk mushrooms there are varieties that can be found in the midst of autumn.

Milk yellow

In some places it is also called "spruce mushroom" - and is sometimes confused with a blue mushroom very similar in color to it. A distinctive feature is an almost smooth edge of the cap; in a bluish breast it is pubescent.

You can find yellow milk mushrooms in coniferous and mixed forests - under spruce or fir. He loves mountain forests - there he (at least in our area) is collected quite a lot. Bears fruit from July to October.

Milk red-brown

He - " base". It is noteworthy in that it smells like herring (or seafood - according to some authors), and this aroma changes over time: in young fruit bodies it is quite pleasant, in old ones it looks more like stale, or even completely spoiled fish.

It grows in deciduous forests - under oak and hazel (also, according to some reports, it can enter into symbiosis with spruce). She loves damp places, does not hesitate to climb the mountains - up to an altitude of 1 km above sea level. Fruiting in small groups.

Poplar bush

He is -. It is somewhat similar to waves, in particular - to whites, but smoother and larger.

He prefers to enter into symbiosis with poplars, aspen and even willow. It is thermophilic, most of all it is collected in the southern regions, in particular - in the Lower Volga region. Bears fruit from mid-July to early October.

Shaggy breast

He - fringed breast... It is notable for a noticeable fringe along the edge of the cap, which sometimes hangs down as much as a centimeter. It is also famous for its very caustic milky juice, because of which the mushroom is considered inedible in some countries. Rumor has it that you can get rid of this inconvenience by soaking, followed by boiling.

It prefers broadleaf forests, where it can be found under oak, beech, hornbeam, hazel, and even under birches. Bears fruit from July to October.

Ryzhiki

There are about a dozen varieties of camelina, and almost all of these mushrooms grow in autumn, most of them also appear in summer. A separate article is devoted to all of them: "". Here, as an example, I will consider a typical species, the most massive and popular among mushroom pickers.

Ginger real

An autumn-summer fungus that forms mycorrhiza with pine and adoring young forests. It is also found in juneand in october - including before the appearance of a stable snow cover. But massively the mushroom bears fruit in mid summer, and especially in early autumn.

Chanterelles

These mushrooms, remarkable for their canary appearance, grow quite steadily in autumn and can bear fruit at this time no less massively than in summer. The same can be said about other varieties of chanterelles, of which not all have a yellow-orange color. A separate article is devoted to all of them: "", so I see no point in considering them here, except perhaps the most famous chanterelle.

Common chanterelle

Photo 30. Chanterelles are typical summer mushrooms; they grow in smaller quantities in autumn, but at times they are quite amicable.

It is found everywhere in coniferous and mixed forests, enters into symbiosis with various types of trees, especially with pine, spruce, oak, beech... Fruiting season - from early June to October, but most amicably these mushrooms appear usually closer to July and in September.

Honey mushrooms

There are several varieties of honey mushrooms (namely, real mushrooms, and not other representatives of the mushroom kingdom, similar to them). Some of them begin to bear fruit in August, and summer honey fungus, for example, can appear at all in spring, but all mushrooms have one thing in common - these mushrooms grow in autumn, and it is during this period that many of them have the most massive fruiting. We devoted a separate article to the experiments: "". Here I will mention autumn honey fungus - the most massive and popular among mushroom pickers.

Autumn honey mushroom

It is found in many forests - on stumps, at the base of trees, on their roots and butts, on all kinds of wood residues - necessarily in clusters of several pieces. Appears in august and continues to show up in the forest until November, and when autumn is warm - and at all until December... The most widespread fruiting is observed in August-September, in separate three "layers" - as the knowledgeable mushroom pickers say.

Greenfinch

She is - rowing green, yellow or lemon... Zlynushki are typical autumn mushrooms that bear fruit until the very first light frosts - when other edible mushrooms are no longer found. It so happens that green tea is collected from under the snow.

Mycorrhiza forms with conifers, mainly with pines. Prefers to grow on sandy or sandy loam soils. Most massively appears in forests from September to November.

Recently, there have been talks around greenfinch about its toxicity. European researchers claim that it can be poisoned, especially if you eat a lot of mushrooms. In our country, this mushroom has been considered edible from time immemorial, nevertheless, experts strongly recommend using green tea only after preliminary processing (boiling) and in moderate quantities.

Winter honey mushroom

Already from the name it is clear that this is a typical extreme mushroom that does not care about the cold.

Winter honey agaric is found everywhere in the temperate zone of the continent - on stumps, all kinds of wood remains and weakened trees. Most often it can be found on poplars and willows - on forest edges, near rivers and streams, in urban plantings (lately, this mushroom has been found most often in the city - due to the fact that it is usually warmer by a couple of degrees here). Fruiting season - from early autumn to early spring, including and in winter - the mushroom may well throw out fruiting bodies during thaws. But most massively it appears from late October to November.

The mushroom has good taste, although it has a very slippery consistency. This property does not disappear even after boiling and frying, which is not liked by all lovers of mushrooms. Nevertheless, in Asian countries, winter honeydew is highly valued - there it is cultivated. It is also on sale here - under the trade name "enokitake" or "monoki".

Kira Stoletova

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

Natural conditions of pine forests

The pine forest generates phytoncides, so the air in it is considered curative and helps in the healing of lung diseases.

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

In pine forests, mushrooms grow abundantly, forming mycorrhiza also with shrubs, ferns and grasses, linking them together. Pine trees provide sunlight access to the soil surface and do not obstruct air circulation. The above-ground cover is represented by green mosses, blueberry, lingonberry, and juniper bushes.

The role of mushrooms in the coniferous forest is great, due to their vital activity, the decomposition of pine needles (which make up the forest floor), dead wood and dry broken branches occurs. Mushrooms grow under the pines, giving them the micronutrients and carbohydrates produced by the mushroom hyphae, and receiving nutrients from the roots in return.

Types of edible mushrooms

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

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

1. White,or boletus: the most valuable representative of the Boletov family. The fruit body is fleshy. The hat is from 8 to 25 cm in diameter, hemispherical, brownish brown. The pulp is white with a pleasant smell; it does not change color on the cut. The leg is thick - from 7 to 16 cm, has a light cream color and a barely noticeable mesh on the surface. Prefers pine forests with light sandy soil. Fruiting from June to October.
2. Pine honey fungus,or honey mushroom yellow-red: it is a representative of the Ryadovkovye family, growing on stumps of pine and other conifers in small groups from July to early October. It has a small, slightly convex cap with a matte scaly and velvety surface, the color is orange-red. The leg is the same color, thin and slightly curved, 5-7 cm high.
3. Ryzhiki: representatives of the genus Millechniki got their name due to their bright red color with a reddish tint, which is explained by their high content of beta-carotene. A hat with concentric rings and edges turned down is 5-12 cm in diameter. The leg is of the same color, extended upwards, 4 to 10 cm long. The pulp is dense, greening at the point of the fracture, secreting light orange milky juice. It grows under the pine trees, buried in the coniferous litter. The mass collection falls on July - September.
4. Greenfinch,or rowing green: a small mushroom with a wide open head of a greenish tint. Its diameter reaches 15 cm, in the center it is covered with small scales. The leg is short, 4-5 cm high. The pulp is white, with age it acquires a yellowish tint. On the cut, the color does not change. Grows under pines in groups of 5-8 from September to November.
5. Chanterelles: bright mushrooms growing in pines and having a yellow-orange color. The hat with wavy edges is 2-12 cm, flat-concave in the center. The pulp is fleshy, fibrous in the stem. The leg itself is lighter, smooth and tapers at the bottom. Not affected by pests. Harvesting begins in June, then August - September. Distributed mainly in coniferous forests.
6. The load is white,or russula excellent: one of the species of the family Russula, growing in light coniferous forests. Large, the cap reaches a diameter of 18 cm, the color is white with rusty spots on the surface. The surface is open and has a funnel in the center. The leg is strong, has the same color as the cap, narrowed at the bottom. The pulp is juicy and has a pleasant smell. It grows from mid-summer to mid-autumn.
7. Flywheels: do not differ in high taste. Variegated, red and green mushrooms are suitable for food. They have a dry, slightly velvety cap about 9 cm in diameter, which cracks as they age. The color ranges from yellow to brownish brown. The leg of a lighter color has a cylindrical shape, reaching a height of 8 to 14 cm. The pulp is dense, the aroma is pleasant. However, unlike other members of the group, polish mushroomgrowing in pines and other coniferous forests has good organoleptic characteristics.
8. Row purple: conditionally edible mushroom of unusual bright purple color. Its cap reaches 15 cm in diameter, in adult specimens it is flat, slightly concave in the center and curved at the edges. The stem is cylindrical, with a thickening at the base. The pulp is dense, the same light purple shade. They are saprophytes and grow in pines and other conifers on decaying coniferous litter.

Poisonous representatives

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

In order not to be at risk of poisoning when eating mushrooms, you need to know the features of the dangerous representatives of the mushroom kingdom.

1. Death cap: considered the most dangerous poisonous forest mushroom, the toxins of which manifest themselves after a while. The olive cap is 5 to 15 cm in diameter and has a hemispherical shape and fibrous skin. The leg is cylindrical, there is a "pouch" at the base. The pulp is white, does not change color when damaged, the smell is weak.
2. Amanita muscaria, red and grebe: have thick, fleshy caps ranging from white to green. On top of them there are remnants of a blanket in which the fruit body of a young specimen was enclosed. They resemble white flakes. The leg is straight, widened downwards. The pulp is light, with a pronounced odor. Contains strong toxins. Amanita muscaria is capable of having a hallucinogenic effect.
3. Sulfur yellow honey fungus: false relative of edible mushrooms. It is a small mushroom that grows in small groups on stumps and rotten wood. Caps are light yellow at the edges, darkening in the center, with a diameter of 2 to 7 cm. The yellowish-white flesh is characterized by a persistent unpleasant odor. The leg is thin and long. Differs from edible species in the greenish color of the fruiting body.
4. Waxy talker: a poisonous representative of the Ryadovkovy family. It has a white-cream wide cap with a tubercle in the center and faint concentric circles on its surface. The leg is long, widened at the bottom, with a pubescent surface, 3-4 cm in height. The pulp is white with a creamy shade, dense, with a pleasant aroma. Contains a high concentration of muscarine, which is not destroyed by heat treatment.

Irina Selyutina (Biologist):

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

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

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

Pine forest mushrooms.

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

Conclusion

The pine forests are full of a variety of mushrooms. The collection of these gifts of nature should be treated with care and attention. A pine forest mushroom can be both edible and poisonous.

The best way to learn how to recognize edible and inedible mushrooms on your own is to familiarize yourself with their names, descriptions and photos. Of course, it is better if you walk through the forest several times with an experienced mushroom picker, or show your prey at home, but everyone needs to learn to distinguish between real and false mushrooms.

You will find the names of mushrooms in alphabetical order, their descriptions and photos in this article, which you can later use as a guide to mushroom growing.

Types of mushrooms

The species diversity of fungi is very wide, therefore there is a strict classification of these forest inhabitants (Figure 1).

So, according to their edibility, they are divided into:

• Edible (white, boletus, champignon, chanterelle, etc.);
• Conditionally edible (oak, green leaves, veselka, milk mushrooms, lines);
• Poisonous (satanic, pale toadstool, fly agaric).

In addition, they are usually divided according to the type of the bottom of the hat. According to this classification, they are tubular (outwardly resembling a porous sponge) and lamellar (plates are clearly visible on the inner side of the cap). The first group includes boletus, white, boletus and boletus. The second - mushrooms, milk mushrooms, chanterelles, honey agarics and russula. Morels are considered a separate group, which include morels and truffles.

Figure 1. Classification of edible varieties

It is also customary to divide them by nutritional value. According to this classification, they are of four types:

Since there are so many species, we will give the names of the most popular with their pictures. The best edible mushrooms with photos and names are shown in the video.

Edible mushrooms: photos and names

Edible varieties include those that can be freely eaten fresh, dried and boiled. They have high taste, and you can distinguish an edible specimen from an inedible one in the forest by the color and shape of the fruit body, smell and some characteristic features.

Figure 2. Popular edible species: 1 - white, 2 - oyster mushroom, 3 - volushki, 4 - chanterelles

We offer a list of the most popular edible mushrooms with photos and names (Figure 2 and 3):

• White mushroom (boletus) - the most valuable find for a mushroom picker. It has a massive light stem, and the color of the cap can vary from cream to dark brown, depending on the region of growth. At the break, the flesh does not change color, and has a slight nutty aroma. It is of several types: birch, pine and oak. They are all similar in appearance and are good for food.
• Oyster mushroom: royal, pulmonary, horn-shaped and lemon, grows mainly in trees. Moreover, you can collect it not only in the forest, but also at home, by sowing mycelium on logs or stumps.
• Volnushki, white and pink, have a cap depressed in the center, the diameter of which can reach 8 cm. The wave has a sweet pleasant smell, and at the break, the fruit body begins to secrete sticky sticky juice. They can be found not only in the forest, but also in open places.
• Chanterelles - are more often bright yellow, but there are also light species (white chanterelle). They have a cylindrical leg, which expands upward, and the cap is irregular in shape, slightly depressed in the middle.
• Oiler there are also several types (real, cedar, deciduous, granular, white, yellow-brown, colored, reddish-red, red, gray, etc.). The most common is considered a real oiler, which grows on sandy soils in deciduous forests. The cap is flat, with a small tubercle in the middle, and the characteristic feature is a slimy skin, which is easily separated from the pulp.
• Honey mushrooms, meadow, autumn, summer and winter, are edible varieties that are very easy to harvest as they grow in large colonies on tree trunks and stumps. The color of the honey fungus may differ depending on the region of growth and species, but, as a rule, its shade varies from cream to light brown. A characteristic feature of edible honey agarics is the presence of a ring on a leg, which false counterparts do not have.
• Boletus belong to the tubular: they have a thick stem and a regular-shaped cap, the color of which differs depending on the species from cream to yellow and dark brown.
• Ryzhiki - bright, beautiful and delicious, which can be found in coniferous forests. The hat is regular, flat or funnel-shaped. The stem is cylindrical and dense, the color matches the cap. The pulp is orange, but in the air it quickly turns green and begins to secrete juice with a pronounced smell of coniferous resin. The smell is pleasant, and its flesh tastes slightly spicy.

Figure 3. The best edible mushrooms: 1 - butter dish, 2 - honey mushrooms, 3 - aspen mushrooms, 4 - mushrooms

Edible varieties also include champignons, shiitake mushrooms, russula, truffles and many other species that are not so interesting for mushroom pickers. However, it should be remembered that almost every edible variety has a poisonous twin, the names and features of which we will consider below.

Conditionally edible

There are slightly fewer conditionally edible varieties, and they are suitable for consumption only after special heat treatment. Depending on the variety, you need to either cook it for a long time, periodically changing the water, or simply soak it in clean water, squeeze it and cook.

The most popular conditionally edible varieties include (Figure 4):

1. Lactose - a variety with dense flesh, which is quite suitable for human consumption, although in Western countries, milk mushrooms are considered inedible. It is customary to soak them to remove bitterness, and then pickle and pickle.
2. Row green (greenhouse) differs from others in the pronounced green color of the stem and cap, which remains even after heat treatment.
3. Morels - conditionally edible specimens with an unusual cap shape and a thick leg. It is recommended to eat them only after thorough heat treatment.

Figure 4. Conditionally edible varieties: 1 - milk mushrooms, 2 - green leaves, 3 - morels

Some types of truffles, russula and amanita are also classified as conditionally edible. But there is one important rule that you should adhere to when collecting any mushrooms, including conditionally edible ones: if you have at least a little doubt about edibility, it is better to leave the prey in the forest.

Inedible mushrooms: photos and names

Inedible species are those that are not eaten due to health hazards, poor taste, and too hard flesh. Many representatives of this category are completely toxic (fatal) to humans, others can cause hallucinations or mild illness.

Such inedible specimens should be avoided. (with photos and names in Figure 5):

1. Death cap - the most dangerous inhabitant of the forest, since even a small part of it can cause death. Despite the fact that it grows in almost all forests, it is quite difficult to find it. Outwardly, it is absolutely proportional and very attractive: in young specimens, the cap is spherical with a slight greenish tinge, with age it turns white and stretches. Pale toadstools are often confused with young floats (conditionally edible mushrooms), mushrooms and russula, and since one large specimen can easily poison several adults, in case of the slightest doubt, it is better not to put a suspicious or dubious specimen in a basket.
2. Amanita muscaria, perhaps familiar to everyone. He is very handsome, with a bright red cap covered in white spots. It can grow both singly and in groups.
3. Satanic - one of the most common cepes doubles. It is easy to distinguish it by its light cap and brightly colored leg, uncharacteristic for boletus.

Figure 5. Dangerous inedible varieties: 1 - pale grebe, 2 - red fly agaric, 3 - satanic mushroom

In fact, every edible double has a false double that disguises itself as a real one and can fall into the basket of an inexperienced lover of quiet hunting. But, in fact, the greatest mortal danger is the pale grebe.

Note: Not only the fruit bodies of pale toadstools are considered poisonous, but even their mycelium and spores, therefore it is strictly forbidden to even put them in a basket.

Most of the inedible varieties cause abdominal pain and symptoms of severe poisoning, and it is enough for a person to receive medical attention. In addition, many inedible varieties are unattractive in appearance and low in taste, so they can only be eaten by accident. However, you should always be aware of the danger of poisoning, and carefully review all the loot that you brought from the forest.

The most dangerous inedible mushrooms are described in detail in the video.

The main difference between hallucinogenic and other species is that they have a psychotropic effect. Their action is in many ways similar to narcotic substances, therefore their deliberate collection and use is punishable by criminal liability.

Common hallucinogenic varieties include (Figure 6):

1. Amanita muscaria - a common inhabitant of deciduous forests. In ancient times, tinctures and decoctions from it were used as an antiseptic, an immunomodulatory agent and an intoxicating substance for various rituals among the peoples of Siberia. However, it is not recommended to eat it not so much because of the effect of hallucinations, but because of severe poisoning.
2. Stropharia shitty got its name from the fact that it grows directly on piles of feces. Representatives of the variety are small, with brown caps, sometimes with a shiny and sticky surface.
3. Paneolus bell (bell asshole) also grows mainly on soils fertilized with manure, but it can also be found simply on swampy plains. The color of the cap and leg is from white to gray, the flesh is gray.
4. Stropharia blue-green prefers stumps of coniferous trees, growing on them singly or in groups. You won't be able to eat it by accident, since it has a very unpleasant taste. In Europe, such stropharia is considered edible and even bred on farms, while in the USA it is considered poisonous due to several deaths.

Figure 6. Common hallucinogenic varieties: 1 - red fly agaric, 2 - shitty stropharia, 3 - bell-shaped paneolus, 4 - blue-green stropharia

Most hallucinogenic species grow in places where edibles simply won't take root (too swampy soils, completely rotten stumps and heaps of dung). In addition, they are small, mostly on thin legs, so it is difficult to confuse them with edible ones.

Poisonous mushrooms: photos and names

All poisonous varieties are somehow similar to edible ones (Figure 7). Even the deadly pale toadstool, especially young specimens, can be confused with russula.

For example, there are several boletus twins - boletus le Gal, beautiful and purple, which differ from the real ones in too bright color of the leg or cap, as well as an unpleasant smell of pulp. There are also varieties that are easy to confuse with mushrooms or russula (for example, fiber and talker). Gall is similar to white, but its pulp has a very bitter taste.

Figure 7. Poisonous twins: 1 - purple boletus, 2 - bilious, 3 - royal fly agaric, 4 - yellow-skinned champignon

There are also poisonous twins of honey agarics, which differ from the real ones by the absence of a leathery skirt on the leg. Poisonous varieties include toadstool, panther, red, royal, smelly and white. Cobwebs are easily disguised as russules, mushrooms or aspen mushrooms.

There are also several types of poisonous mushrooms. For example, yellow-skinned is easy to confuse with an ordinary edible specimen, but when heat treated, it gives off a pronounced unpleasant odor.

Unusual mushrooms of the world: names

Despite the fact that Russia is a truly mushroom country, very unusual specimens can be found not only here, but all over the world.

We offer you several options for unusual edible and poisonous varieties with photos and names (Figure 8):

1. Blue - bright azure color. Found in India and New Zealand. Despite the fact that its toxicity is poorly understood, it is not recommended to eat it.
2. Bleeding tooth is a very bitter variety that is theoretically edible, but its unattractive appearance and bad taste make it unfit for food. Found in North America, Iran, Korea and some European countries.
3. bird's Nest is an unusual New Zealand variety that really resembles a bird's nest in shape. Inside the fruiting body there are spores that spread around under the influence of rainwater.
4. Blackberry comb found in Russia. Its taste is similar to shrimp meat, but outwardly resembles a shaggy heap. Unfortunately, it is rare and listed in the "Red Book", so it is grown mainly artificially.
5. Giant bighead - a distant relative of the champignon. It is also edible, but only young specimens with white flesh. Found everywhere in deciduous forests, fields and meadows.
6. Devil's cigar - not only very beautiful, but also a rare variety that is found only in Texas and several regions of Japan.

Figure 8. The most unusual mushrooms in the world: 1 - blue, 2 - bleeding tooth, 3 - bird's nest, 4 - blackberry comb, 5 - giant bighead, 6 - devil's cigar

Another unusual representative is the cerebral tremor, which is found mainly in temperate climates. You cannot eat it, as it is deadly poisonous. We have given a far from complete list of unusual varieties, since specimens of strange shapes and colors are found all over the world. Unfortunately, most of them are inedible.

An overview of the world's most unusual mushrooms is shown in the video.

Lamellar and tubular: names

All mushrooms are divided into lamellar and tubular, depending on the type of pulp on the cap. If it resembles a sponge, it is tubular, and if stripes are visible under the cap, then it is lamellar.

The most famous representative of the tubular is considered white, but this group also includes boletus, boletus and boletus. Lamellar, perhaps, everyone has seen: this is the most common champignon, but it is among the lamellar varieties that are most poisonous. Among the edible representatives are russula, mushrooms, honey mushrooms and chanterelles.

The number of mushroom species on earth

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

Signs

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

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

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

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

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

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

Conditionally edible

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

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

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

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

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

Views

There are 3 types, which are classified as edible and conditionally edible.

Tubular

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

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

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

Most popular edible

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

1 White mushroom or boletus

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

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

2

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

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

3

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

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

4

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

You can find the mushroom in a mixed forest, under aspen trees or near pines. Yields are observed from August to September.

5 Common boletus

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

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

6

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

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

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

7

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

It can be found in forests, in particular of mixed type or in deciduous ones. Usually harvested from August to October.

8

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

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

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

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

1 Dubovik olive-brown

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

Usually grows near oak forests. Duboviks are harvested from July to September.

2

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

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

Read more about Duboviks.

3 Chestnut mushroom

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

Occurs near deciduous trees from July to September.

4

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

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

5

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

The mushroom is used in powder form as a pepper substitute. You cannot eat it in another form.

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

Lamellar

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

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

Most popular edible

The most famous edible lamellar mushrooms are shown in this list:

1 Chanterelle

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

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

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

2

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

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

3

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

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

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

4

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

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

5

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

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

6

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

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

7

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

Distributed in coniferous forests. Harvested from June to October.

8 Rowing honeycomb

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

You can find it under the pine trees, from March to November.

9

It has a round cap with edges rolled inward, white or brownish in color, it opens with age. The pulp is light, over time it changes its color to gray. The stem is low, light, dense in structure. Mushrooms darken during cooking. They have a pronounced mushroom smell.

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

10

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

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

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

Most popular conditionally edible

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

1

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

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

2

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

Distributed in coniferous forests from June to October.

3

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

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

4

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

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

5

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

Found under beech or oak from June to October.

6

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

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

7

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

Grows in coniferous forests, occurs from June to October.

8

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

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

9

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

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

10 Bitter

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

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

Marsupials

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

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

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

Black truffle is considered a delicacy.

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

Conditionally edible marsupial mushrooms include:

1

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

It is found among conifers during the cold season.

2 lines ordinary

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

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

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

3

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

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

4

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

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

5 Otydea (donkey ear)

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

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

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

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

The forest territories of Russia are very rich in mushrooms, and residents do not miss the opportunity to take advantage of this gift of nature. Traditionally, they are fried, pickled or dried. But the danger lies in the fact that many poisonous species are skillfully disguised as edible mushrooms. This is why it is important to know the characteristics of the permitted varieties.

Mushrooms are not only tasty, but also very healthy food. They contain substances such as salts, glycogen, carbohydrates, as well as vitamins of groups A, B, C, D. If the mushrooms are young, then they also contain a lot of trace elements: calcium, zinc, iron, iodine. Their reception favorably affects the metabolic processes of the body, increased appetite, the work of the nervous system and the gastrointestinal tract.

In fact, there are no exact criteria by which to distinguish between safe and poisonous mushrooms. Only existing knowledge about the appearance, signs and names of each species can help in this matter.

Characteristic features of edible mushrooms

Common criteria for edible mushrooms include:

• Lack of a pungent bitter smell and taste;
• They are not characterized by very bright and catchy colors;
• Usually the inner flesh is light;
• Most often they do not have a ring on the leg.

But all these signs are only averaged, and may have exceptions. For example, one of the most poisonous representatives of the white toadstool also does not have a pungent smell at all and its flesh is light.

Another important point in this matter is the growing area. Usually edible species grow away from their dangerous counterparts. Therefore, a proven harvesting site can significantly reduce the risk of picking up poisonous mushrooms.

Common misconceptions

There are many accepted and non-standard ways of determining the safety of mushrooms among the people. The most common misconceptions are:

• Silver spoon. It is believed to darken on contact with an inedible fungus;
• Onion and garlic. They are added to the decoction of mushrooms and, if they darken, it means that there is a poisonous look in the pan. It is not true;
• Milk. Some people believe that when a mushroom dangerous for humans is dipped into milk, it will definitely turn sour. Another myth;
• Worms and larvae. If they eat certain types of mushrooms, then they are edible. In fact, some species that are edible for worms can harm human health.

And another common myth says that all young mushrooms are suitable for consumption. But this is not true either. Many species are dangerous at any age.

Extended list of edible mushrooms and their description

In order to indicate the names of all edible mushrooms and give them descriptions, you will need a whole book, since there are so many varieties of them. But most often, people opt for the most famous, already trusted species, leaving dubious representatives to professional mushroom pickers.

It is also known as boletus. This mushroom has gained popularity due to its nutritional value and aromatic taste. It is suitable for any kind of processing: frying, boiling, drying, salting.

The white mushroom is characterized by a thick light stem and a large tubular cap, whose diameter can reach 20 cm. Most often it is brown, brown or red. However, it is completely heterogeneous: the edge is usually lighter than the center. The lower part of the cap changes color from white to yellow-green with age. A mesh pattern can be seen on the leg.

The inner flesh is dense and tastes like a nut. When cut, its color does not change.

Ryzhik

Very high-calorie and nutritious look. Great for pickling and pickling. Other treatments can be used, but it is best not to dry it. It is characterized by a high degree of digestibility.

The main feature of saffron milk caps is their bright orange color. Moreover, the color is characteristic of all parts of the mushroom: the leg, the cap and even the pulp. The cap is plate-shaped and has a depression in the center. The color is not uniform: the redhead is diluted with dark gray spots. Plates are frequent. If you cut the mushroom, the flesh changes color to green or brown.

Boletus

A common species, which, as the name implies, prefers to grow near a cluster of birches. Ideal fried or boiled.

The boletus has a cylindrical light leg covered with dark scales. It is quite fibrous to the touch. Inside, light flesh with a dense consistency. May turn slightly pink when cut. The cap is small, similar to a gray or brownish cushion. Below are white tubes.

Boletus

A favorite nutritious mushroom of many that grows in temperate zones.

It is not difficult to recognize it: the plump leg expands to the bottom and is covered with many small scales. The hat is hemispherical, but with time it becomes flatter. It can be red-brown or white-brown. The lower tubes are close to a dirty gray shade. When cut, the inner flesh changes color. It can turn blue, black purple or red.

Oil

Small mushrooms that are most often used for pickling. They grow in the northern hemisphere.

Their cap is usually smooth and, in rare cases, fibrous. From above it is covered with a mucous membrane, so it may seem sticky to the touch. The stem is also predominantly smooth, sometimes with a ring.

This type necessarily requires preliminary cleaning before cooking, but the skin is usually easily peeled off.

Chanterelles

Some of the earliest spring fungi. They grow in whole families.

The hat is not a standard type. Initially it is flat, but over time it takes the shape of a funnel with a depression in the center. All parts of the mushroom are colored light orange. White pulp is dense in consistency, pleasant to the taste, but not nutritious at all.

Mosswheel

A delicious mushroom that can be found in temperate latitudes. The most common types are:

• Green. It is characterized by a gray-olive cap, yellow fibrous stem and dense light flesh;
• Swamp. It looks like a boletus. The color is predominantly yellow. When cut, the flesh turns blue;
• Yellow-brown. The yellow hat takes on a reddish tint with age. The stem is also yellow, but has a darker color at the base.

Suitable for all types of preparation and processing.

Russula

Quite large mushrooms growing in Siberia, the Far East and the European part of the Russian Federation.

Hats can be of different colors: yellow, red, green and even blue. It is believed that it is best to eat representatives with the least amount of red pigment. The cap itself is rounded with a small depression in the center. The plates are usually white, yellow, or beige. The skin on the cap can be easily removed or peeled off only along the edge. The leg is not high, mostly white.

Honey mushrooms

Popular edible mushrooms that grow in large groups. They prefer to grow on tree trunks and stumps.

Their hats are usually not large, their diameter reaches 13 cm. In color, they can be yellow, gray-yellow, beige-brown. They are most often flat in shape, but in some species they are spherical. The leg is elastic, cylindrical, sometimes has a ring.

Raincoat

This species prefers coniferous and deciduous forests.

The body of the fungus is white or gray-white, sometimes covered with small needles. It can reach a height of 10 cm. The inner flesh is initially white, but begins to darken over time. Has a pronounced pleasant aroma. If the flesh of the mushroom has already darkened, then you should not eat it.

Row

It has a fleshy convex cap with a smooth surface. The inner flesh is denser with a distinct odor. The leg is cylindrical in shape, expands to the bottom. In height, it reaches 8 cm. The color of the mushroom, depending on the species, can be purple, brown, gray-brown, ashy and sometimes lilac.

You can recognize it by a brown or brown pillow-shaped hat. The surface is slightly rough to the touch. The lower tubes have a yellow tint, which turns blue when pressed. The same thing happens with the pulp. The stem is cylindrical inhomogeneous color: from above - darker, from below - lighter.

Dubovik

A tubular edible mushroom that grows in sparse forests.

The cap is quite large, it grows up to 20 cm in diameter. In structure and shape, it is fleshy and hemispherical. The color is usually dark brown or yellow. The inner flesh is lemon-colored, but turns blue when cut. The high leg is thick, cylindrical, yellow. To the bottom, it usually has a darker color.

Oyster mushrooms

It is characterized by a funnel-shaped cap, up to 23 cm in diameter. Depending on the species, the color can be light, closer to white, and gray. The surface is slightly matt to the touch, the edges are very thin. The light legs of oyster mushrooms are very short, rarely reaching 2.5 cm. The flesh is fleshy, light, with a pleasant aroma. The plates are wide, their color can vary from white to gray.

Champignon

Very popular edible mushroom due to its delicious taste and high nutritional value. Their description and characteristics are familiar not only to mushroom pickers.

These mushrooms are familiar to everyone for their white color with a slight grayish tint. Spherical hat with a downward curved edge. The leg is not high, dense in structure.

Most often they are used for cooking, but they are rarely used for salting.

Conditionally edible mushrooms

The edibility of mushrooms in the forest can be conditional. This means that such species can only be eaten after a certain type of processing. Otherwise, they can harm human health.

Processing means a thermal process. But if some types need to be boiled several times, then for others, soaking in water and frying is enough.

These representatives of conditionally edible mushrooms include: real milk mushroom, green ryadovka, purple cobweb, winter honey fungus, common scaly.

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, read the photo and description of edible mushrooms of the first category, which are distinguished by excellent taste and are highly popular with mushroom pickers.

Porcini

Porcini (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 caps and legs 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 in May, but it mostly 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-tinted cap and a 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 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. Leg up to 8 cm high, cylindrical, hollow, smooth, of the same color as 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 slightly lighter:

It turns green in salt. One of the most delicious mushrooms in the first category. It can be salted, canned, pickled, boiled and fried. It is said that salty mushrooms are superior in calories to chicken eggs and beef.

Real milk

Real milk (Lactarius resimus) - the most famous mushroom in Russian cuisine. 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 wrapped shaggy edge, funnel-shaped. The skin is slightly slimy, milky white, ivory or yellowish, with barely visible watery areas.

The pulp is white, dense, 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.

Swamp russula

Swamp 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, forked 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 a good edible mushroom. A kilogram of this mushroom contains 264 mg of riboflavin (vitamin B2). Swamp 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, more round cap and hollow stem.

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.

A 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 tasty mushroom of the third category. They are used boiled, fried, pickled, salted, dried and canned. Do not remove the skin 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-burning taste. Due to the similarity with the boletus, especially at a young age, it is sometimes called the 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.

It 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. The cap is sticky to the touch, dirty blackish-gray in color, rarely with a lilac tint, darker in the center, with radiant dark stripes. The pulp is white or grayish in color, 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 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:

In a young mushroom, the edges of the cap are connected to the stem by a white, dense blanket, from which a leathery white ring remains on the stem later.

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 detached from the cap pulp. The spore powder is dark brown, almost black.

The leg is 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 delicious and belongs to the second category.

In the countries of Western Europe it is considered a first-class gourmet mushroom. It can be dried, pickled, salted. It is suitable for preparing all kinds of dishes, gravies and side dishes.

Cultivated champignon

Cultivated champignon (Agaricus bisporus), or double-stemmed champignon, grows in forest shelter belts, 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. Stem up to 6 cm long and up to 2 cm thick, cylindrical, even, fibrous, whitish-reddish with a lagging whitish thick ring.

Good edible 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 edible mushrooms in coniferous and mixed forests.

Autumn honey agaric

Autumn honey agaric (Armillari mellea), real honey mushroom. 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, spherical at an early age, the edges are curved inward, later flat-convex, in the middle with a tubercle, dry, brownish or gray-yellowish in color, in the center - more dark.

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 plate mushrooms, with the exception of camelina. In marinade and salting, in terms of its taste, it takes place after mushrooms and 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 poisoning is 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. The spore powder is 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 mushroom, 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, not 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 downward, strong, first solid inside, then hollow, white, slightly brownish.

Good edible 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. 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, initially convex or flat, with a curled edge, then funnel-shaped, with a strongly wavy edge, smooth, egg-yellow. The pulp is dense, dry, rubbery, firm, yellowish-whitish, with a strong odor, reminiscent of dried fruit, and a spicy peppery taste. The mushroom almost never turns black. Plates descending on the stem, rare, thick, in the form of folds, 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, passing into the cap.

Edible tasty 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 spices 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 hat is up to 7 cm in diameter, thin-fleshy, flat-convex, with a smoothed tubercle, in a young mushroom is covered with a cobweb private veil, wet, sticky, reddish-brown, when dry, buffy-yellow, two-color - in the middle, lighter, 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, hard, 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. It is 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 - a description, photo 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, first convex in shape, then prostrate, with a wavy, often cracking edge, flat, sometimes with a tubercle, the surface is dry, the color is cream, yellowish, off-white. The plates are frequent, adherent with a tooth, whitish, with a cream shade.

The stem 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 deciduous forest mushroom is up to 20 cm in diameter, fleshy, naked or finely tomentose, dry, slightly slimy in damp weather, smooth, hemispherical, then convex, with a blunt edge. Brownish, gray, sometimes almost white, black or spotted. The pulp is dense, but rather soon 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, not inferior to porcini mushrooms. 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 will be provided with delicious fruits for many years - this plant is very durable, its life span ...

A mushroom is a living organism that forms a separate kingdom of the same name. For a long time they were attributed to the plant kingdom. But due to the fact that mushrooms are characterized by some features that distinguish and at the same time unite them with plants and animals, it was decided to take them into a separate kingdom. The fact is that fungi cannot carry out the process of photosynthesis and receive nutrients from sunlight. They need ready-made organic substances as food.

Pine forest mushrooms

Experienced mushroom pickers know which mushrooms grow in the pine forest. It depends on the kind of nutrients available and the climate. Mushrooms can be found as on earth among plants, and on tree trunks and even on stones.

Edible species

About two hundred species of mushrooms have been identified in coniferous forests, but only 40 of them are suitable for human consumption.

Oil

In coniferous forests and plantings between the ages of two and fifteen, you can find a mushroom called oiler. It is brown on the outside and yellow on the inside. The oiler is thermophilic and grows mainly on the edges or along the edges of meadows, where the branches of huge trees do not interfere with the sun's rays. They can also be seen in places where groups of relatively small pines grow. They prefer sandy soil with good drainage.

Where and when honey mushrooms and other mushrooms grow in the Krasnodar Territory

It got its name for oily mucuscovering his hat. Usually boletus grow in groups. You can find them on small hills among the fallen needles. It is a very fruitful species that grows actively throughout the warm summer and early autumn periods.

Honey mushrooms

They can be found both under a pine tree in the forest, and in fields, meadows, sometimes even among bushes. Honey mushrooms prefer to grow not on the ground, like many others, but on stumps and trunks of dead or weakened trees. They live in large groups and can capture a fairly large area. Honey mushrooms have a long and high stem and a flat disc-shaped hat of a dark brown color.

Row

The row grows in old pine forests in small colonies lined up in a row, for which it got its name. The mushroom cap can be up to 15 cm in diameter. In some countries, ryadovki is classified as a poisonous mushroom, but in some it is considered edible. Subdivided into types:

The color and structure of the fungus depend on the species.

Greenfinch

These mushrooms belong to the rowovok family, but got their name for their characteristic green-yellow color. They grow more often in middle-aged forests, also in few colonies, stretched out in a row, or singly. Unlike butter, greenfinches do not like light and therefore grow mainly in darkened lowlands under a layer of fallen needles, and sometimes even under a layer of soil. They have a straight leg, slightly widening downward.

Mosswheel

These mushrooms are also not uncommon in the pine forest. They live in moss-covered areas, for which they got their name. This mushroom has a large, thick cap and a high stem. The color is different: red, yellow, brown. The main difficulty in collecting flywheels is that they have a counterpart - a false flywheel, which is not poisonous, but has an unpleasant taste.

Classification and growing zone of mushrooms honey agaric

Russula

One of the most famous and common mushrooms is the russula. There are a lot of species of this mushroom. Among them there are both edible and inedible representatives. Their distinctive feature is a concave funnel-shaped cap and a straight stem. If the stem of the russula itself is white, then the caps come in different colors, depending on the environment. They can be either red or pink, or green, yellow, purple, brown. Despite the presence of inedible cousins, it is one of the leading mushrooms in cooking.

Chanterelles

This is one of the unique mushrooms growing in pine forests. It is difficult to confuse them with other mushrooms. They have a bright orange color and a funnel-shaped hat. The main difference between the chanterelle is that it is difficult to say where its leg ends and the cap begins. They are very moisture-loving mushrooms, and therefore they are found mainly in places with high humidity. The main burst of their appearance begins after heavy rains. They grow in numerous heap-like colonies.

Mushroom umbrella

It got its name from its structure. With a long, thin leg and an open dome of the hat, it resembles an umbrella in shape. In diameter, the umbrella can reach 35 cm, and the height of the leg is 40 cm. Basically, the color of this mushroom is white, but as it grows, the cap cracks and becomes covered with scales that darken and become creamy. The leg itself is decorated with a fluffy skirt.

Boletus, or porcini mushroom

The most popular and favorite mushroom of every mushroom picker is boletus. He is almost the elite of his kingdom. Despite the fact that the real name of this mushroom is boletus, many call it white. This is due to the fact that after heat treatment (drying), it retains the original white color of the pulp. They grow everywhere, with the exception of particularly cold regions and places with a high abundance of moisture.

What edible mushrooms can be collected in central Russia

The sizes of these famous mushrooms reach 30, and sometimes 50 cm in diameter and 25 cm in height. The leg is thick, barrel-shaped, and has a gray color outside. The hat has a rounded shape, and only in adult mushrooms it can be flattened. The color of the cap is quite varied. It can be either bright red or white, depending on the age of the boletus.