3 types of mushrooms. Edible mushrooms for the seasons: for whom there is a place in the basket in spring, summer and autumn. Little known edible mushrooms

Mushrooms- a mysterious and still not studied species of living organisms. These are one of the very first living organisms on our planet. Mushrooms evolved on Earth about a billion years ago. Having little in common with animals and plants, they belong to a separate kingdom of fungi, which has up to one and a half million species. Of these, only 70 thousand are described and classified - less than five percent.

The first mention of mushrooms can be found in Egyptian and Greek philology, where mushrooms were called the "food of the gods", referring to the hallucinogenic properties of some species. Other ancient civilizations, such as the Aztecs, also deified mushrooms and left behind many drawings dedicated to mushrooms. Over time, many types of mushrooms began to be eaten. Information was transmitted orally, people learned to distinguish edible mushrooms from inedible ones, add them to various dishes, cook them separately or dry them.

Arabian Arabs, distinguished by their poetry, call mushrooms "daughters of thunder", "lard of the earth", "black diamonds", "earth pears". They go hunting for black desert truffles with spatulas on a long stick. Nomads believe that the flesh of the fungus strengthens the flesh of a person. The Prophet Muhammad said that "in the juice of the mushroom - a cure for the eyes", and Arab women eat mushrooms to become more prolific. In Russia and in Europe, church ministers were great connoisseurs and connoisseurs of mushrooms: monks, priests, and just believers. During the fasts, they were happy to cook hearty dishes with mushrooms.

The nutritional value of mushrooms is not very high, however, as an additive or an independent lean dish, mushrooms significantly supplement our diet with proteins. In addition to proteins, mushrooms contain carbohydrates and fats, mineral salts, vitamins and sugar. Potassium salts are especially valuable in mushrooms, which contribute to the proper functioning of the heart muscles. Recent scientific studies have provided information that mushrooms can lower blood cholesterol levels and improve heart function. Our ancestors composed many proverbs about mushrooms and mushroom hunting. They contain in a compressed form the necessary information for a modern mushroom picker:

“They take every mushroom, but not everyone puts it in the back,”
"Where the mushroom has grown - they take it there",
"Near the forest to live - not to be hungry",
“Edible mushrooms have a ring of diapers on their feet, while false mushrooms have legs bare to the toes”,
“Who knows a lot about mushrooms, they meet him at the edge” and others.

In our country, with its vast forest areas, it has always been customary to pick mushrooms. A fairly large mushroom season, which lasts from May to the end of November, makes it possible to hunt for glory. Such an abundance of mushroom dishes, as in Russian cuisine, is not found in any cuisine in the world. Pickled mushrooms, dried and fried, boiled and salted, mushrooms in pies and salads. In a word, our land is rich, we just need to learn how to use this wealth properly.

First of all, mushrooms are divided into edible and inedible. There are also conditionally edible (which require lengthy cooking) and poisonous, which are dangerous to eat and it is important to learn how to distinguish them from edible ones. The first rule of dealing with mushrooms: if in doubt - don't take it! Any dubious mushroom, even if you like it by all indications, is best left in place or thrown away without regret.

For convenience, all edible mushrooms are divided into four categories. When determining the category of mushrooms, first of all, their nutritional value, content of proteins, carbohydrates, vitamins and microelements is taken into account. In addition, their digestibility by the human body is taken into account. The first category includes: white, real breast and camelina; to the second: other milk mushrooms, duboviki, boletus, boletus, champignon and russula; to the third: valui, chanterelles, volnushki, black breast, boletus, morels, mossiness mushrooms, etc .; to the fourth: oyster mushroom, govorushki, pepper and felt milk mushrooms, raincoats, honey mushrooms and others.

According to their appearance, mushrooms can be divided into three categories: tubular, lamellar and marsupial. In tubular and spongy mushrooms, the lower part of the cap resembles a sponge, consisting of many tiny tubes (ceps, boletus, boletus, boletus, moss). In agaric mushrooms, the hat below consists of many plates (russula, umbrellas, honey mushrooms, champignons, chanterelles). There are relatively few marsupials. These are truffles, morels and lines.

The main edible types of mushrooms contain about 91% water, 3.2% protein, 0.5% fat, 3.7% carbohydrates, 0.8% mineral salts. But first of all, mushrooms are valuable for their mineral salts - potassium salts and phosphates. Mushrooms can be eaten while on a diet. The calorie content in mushrooms is very small: 1340 k / j per 1 kg \u003d 320 cal.

In culinary practice, the use of mushrooms is reduced to the use of several of the most proven species. Let's focus on the description of these most popular and very tasty types.

- in young mushrooms, the cap is spherical, 3-5 cm in diameter, with age, pillow-shaped, convex, up to 25 cm in diameter. The color of the cap is from light brown or red-brown to dark brown. The surface of the cap is bare, dry, mucous in rainy weather. In young mushrooms, it is adjacent to the stem. The flesh of the cap and stem is dense, always white, does not change color when cut and dried, with a pleasant “mushroom” smell and taste. White fungus grows in coniferous and deciduous forests from May, massively from July to October. It is eaten fresh, but more often fried, dried or pickled. Mushroom flour and caviar are made from it, often canned.

Encyclopedia of mushrooms. boletus - cap 3-20 cm in diameter, young - hemispherical, then convex, with a blunt edge, naked, smooth, dry. Color from gray-white to grayish-brown, sometimes dark brown and yellowish-brown. The leg is cylindrical, 3-17 cm long, the flesh is white or grayish, sometimes turns pink when cut, turns black when cooked. The boletus has no strong smell and taste. This mushroom grows mainly in birch forests and plantings from May to October. The boletus is marinated, dried, salted or fried. Young mushrooms are especially tasty.

real breast - a cap with a diameter of 7-20 cm, convex, then funnel-shaped, with a densely pubescent folded edge, sticky, shiny when dried, milky white or dirty yellowish, turns yellow in places of pressure. The plates under the cap are frequent, narrow, the color of the cap. The leg is cylindrical, hollow in maturity, white with brownish spots. The pulp is dense, white, brittle, with a pleasant taste and smell, spicy in taste. It secretes a milky juice that turns yellow when exposed to air. It grows most often under birches from July to September. Most often, milk mushrooms are pickled.

Chanterelle real has a characteristic yellowish color. The hat is 1-8 cm in diameter, dense, funnel-shaped with a thin wavy edge. In young mushrooms, the caps are often convex or flat. Leg up to 7 cm, tapering to the base, smooth. The pulp is dense, rubbery, white or light yellow, with a pleasant smell and taste. It grows in deciduous and coniferous forests, on moist soils, in places with good lighting, without moss. Most often grows in families. The main growth period is June-October. Chanterelles are marinated, dried or fried. They contain a large amount of carotene, vitamins B2, C and others, but are hard to digest.

meadow champignon, common - hat 3-12 cm in diameter, white, light yellow or whitish-pink. The plates are thin, frequent, whitish in young mushrooms, with maturation they become gray-violet or black-violet. It grows on the edges of forests, in meadows, fields and vegetable gardens from June to October. Mushrooms are added to a variety of dishes, marinated, fried or salted.

Fresh mushrooms cannot be stored for a very long time. They quickly deteriorate and lose their taste and nutritional properties. Mushrooms picked in wet, rainy weather deteriorate especially quickly. It is advisable to process freshly picked mushrooms on the day of collection. If for some reason this cannot be done, at least they must be disassembled, washed and sorted. At the same time, mushrooms that will be salted or pickled should be poured with salted water, and those that will be dried should be laid out on clean paper or plywood so that they do not touch each other and placed in a cool, well-ventilated room.

Before processing, the mushrooms are cleaned of debris, the legs are cut off, damaged areas eaten by worms and caterpillars are cut out. Drying, salting, marinating, freezing, making powders, extracts and pomace can be considered the most common ways of processing and storing mushrooms.

The easiest and most affordable way to store mushrooms is drying. Dried mushrooms are preserved for a long time without losing their taste and smell, and are superior in nutritional value to pickled or salted ones. You can dry porcini mushrooms, boletus, boletus, goats, butterflies, mossiness mushrooms, oaks, honey mushrooms, champignons, chanterelles. It is recommended to dry the mushrooms outdoors, in the oven, on any warm surfaces that do not have their own smell. For drying, it is necessary to select only the strongest mushrooms, having previously cleaned them of debris and wiped them with a soft, damp cloth (you cannot wash before drying). The mushrooms are then sorted by type and size. It is best to dry on a sieve, sieve or similar ventilated surfaces. Can be strung on a thread or hairpins. Mushrooms dry unevenly: small caps dry faster than large ones, so it is necessary to remove dried mushrooms in time so that they do not dry out and become tasteless. Mushrooms can be considered dried if they feel light and slightly bent to the touch, and break when pressed to break. Properly dried mushrooms taste and aroma resemble fresh ones. Store dried mushrooms in tightly closed containers, as they absorb moisture and odors well.

Pickling mushrooms is a very popular way to preserve delicious forest products. No festive table is complete without a jar of pickled mushrooms. White, boletus, mushrooms, mushrooms, chanterelles and champignons are the most popular types for pickling. Mushrooms should be sorted by type and not mixed during pickling. It must be thoroughly rinsed, cleaned of debris and dirt, or soaked for the same purpose. The legs of some mushrooms are cut off, as when cooked they will become hard and tasteless. There are several ways to marinate, but we will focus on one for an example. First, prepare the marinade: for 1 kg of fresh mushrooms, 13 cups of water, 1 tbsp. a spoonful of salt and 23 cups of an 8% solution of table vinegar (2 times more for porcini mushrooms). This mixture is poured into an enameled bowl, put on fire, brought to a boil and prepared (pre-boiled) mushrooms are lowered into it. As soon as the mushrooms boil, the fire should be extinguished, and then follow them, stirring constantly. After the foam stops forming, add to 1 kg of cooked mushrooms: 1 teaspoon of sugar, 5 peas of allspice, cloves and cinnamon, a little star anise, bay leaf and citric acid on the tip of a knife to preserve the natural color of the mushrooms. Cooking time depends on the type of mushrooms. Mushrooms with dense pulp - porcini, champignons and boletus - boil for 20-25 minutes, legs of boletus and porcini - 15-20 minutes, chanterelles, honey mushrooms - 25-30 minutes, boletus, butterflies - 10-15 minutes. Cooking time is measured from the beginning of boiling. At the end of cooking, the mushrooms are removed from the heat and cooled along with the marinade. The dishes are covered with gauze or cloth. Next, the mushrooms are transferred to glass jars, poured with marinade and covered with plastic lids, thick paper or parchment. Pickled mushrooms can be stored for up to a year in a dark, cool, ventilated area.

A few words about buying mushrooms in the market. If you don’t have the time or skills to pick mushrooms yourself, you can buy them on the market. When buying, you need to carefully examine the mushrooms - in what condition, for bruises, damage. Don't buy uprooted mushrooms. Firstly, a person picking mushrooms thus spoils the mycelium, which means that he absolutely does not care what grows there after him, and, most likely, he does not care what mushrooms he sells. Secondly, such an incompetent seller can slip (not on purpose, of course) and poisonous mushrooms. Look at the cut of the leg. It should be fresh, not weathered, the edges are even, not bent. There should be no dents or dark brown spots on the hats. If the mushrooms are sluggish, you should not buy them. At best, they will be tasteless. Do not buy mushrooms in plastic bags. So they spoil very quickly. If they were collected directly into the package, then they are probably no longer suitable.

Be careful with poisonous mushrooms. There are few species that are deadly to humans, but quite enough to get poisoned and die in a completely ridiculous way. First of all, poisonous mushrooms can be identified by their appearance. The most dangerous of them is the pale toadstool, the poisoning of which leads to death within a few days, and medicine is often unable to help a person who ate a dish with a dangerous mushroom accidentally caught a day ago.

No less poisonous are the satanic mushroom, false mushrooms, red, panther and smelly fly agaric. Many of them have a specific appearance or an unpleasant odor. In general, it is customary to determine whether a mushroom is edible or poisonous by smell. Edible mushrooms have a specific "mushroom" smell. This is how white, boletus, milk mushrooms and chanterelles smell. Some "conditionally edible" mushrooms also smell right, but, nevertheless, require much more processing, ignoring which can lead to poisoning. I must say that all poisonous mushrooms are odorless or this smell is unpleasant.

Recently, pigs have been classified as inedible mushrooms. Frequent poisoning with this type of mushroom gives the right to assert that mushrooms change their properties over time and this happens quite rapidly. Therefore, it would be useful to make samples at the beginning of each new season - eat small portions after preparing a large dish and wait a few hours, carefully listening to your own feelings. If necessary, you can always do a gastric lavage and consult a doctor. Particular attention should be paid to what mushrooms children eat. A child's fragile body is very sensitive to various poisons, and some toxic substances can greatly undermine the health of a child. We must always remember this and allow children to eat only the most famous mushrooms, the edibility of which there is not a drop of doubt.

Everyone needs to know what are the symptoms of mushroom poisoning and how to provide first aid. When poisoned with a pale toadstool, it all starts with spastic pain throughout the abdomen, nausea, indomitable vomiting, and frequent loose stools. If fly agaric got into food, motor excitation and hallucinations occur. The pulse is weak, the pressure is unstable. In no case should you rely on home remedies or "maybe". At the slightest suspicion of poisoning, an urgent need to call a doctor or go to the hospital. It is important to remember that late treatment (on the second day) for poisoning with poisonous mushrooms in most cases will not be able to save a life!

First aid should be as soon as possible: rinse the stomach in a quick way: let the poisoned person drink 5-6 glasses of water or milk in a row. Then, irritating the root of the tongue or the back of the throat with a finger or a teaspoon, induce vomiting. The procedure can be repeated 3-5 times. Put the victim to bed, apply warm heating pads to the arms and legs, continuously give a warm drink, with a sharp weakness - strong tea.

With the exception of a few poisonous species, mushrooms are our friends. Everyone knows that the first antibiotics were obtained from fungi. Without mushrooms, we would not have many products: bread, wine, beer and cheese. In China and Japan, shiitake, maitake and reishi mushrooms grow, known for their ability to strengthen the immune system and cure dozens of diseases. Chaga mushroom, which grows in Siberia, is valued as a powerful tool in the fight against cancer, tuberculosis and many chronic diseases. Mushrooms familiar to us also contain a large amount of mineral salts and vitamins. Each mushroom is unique in composition and effect on the human body, you just need to collect them in clean places and cook them correctly.

The best way to learn to recognize edible and non-edible 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 and names of mushrooms with pictures

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

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

• Edible (white, boletus, champignon, chanterelle, etc.);
• Conditionally edible (dubovik, greenfinch, veselka, breast, line);
• Poisonous (satanic, pale grebe, fly agaric).

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

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

Since there are a lot of 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 qualities, and you can distinguish an edible specimen from an inedible one in the forest by the color and shape of the fruiting body, smell, and some characteristic features.

We offer a list of the most popular edible mushrooms with photos and names(picture 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. When broken, the flesh does not change color, and has a slight nutty flavor. It comes in several types: birch, pine and oak. All of them are similar in external characteristics and are suitable for food.
• Oyster mushroom: regal, pulmonary, horn-shaped and lemon, grows mainly on trees. Moreover, you can collect it not only in the forest, but also at home, sowing mycelium on logs or stumps.
• Volnushki, white and pink, have a hat depressed in the center, the diameter of which can reach 8 cm. The wave has a sweet pleasant smell, and at the break, the fruiting body begins to secrete sticky, sticky juice. They can be found not only in the forest, but also in open places.
• Chanterelles- more often they are bright yellow, but there are also light species (white chanterelle). They have a cylindrical leg, which expands upwards, and an irregularly shaped hat, slightly pressed into the middle.
• Butter dish there are also several types (real, cedar, deciduous, granular, white, yellow-brown, painted, red-red, red, gray, etc.). The most common is considered to be a real oiler, which grows on sandy soils in deciduous forests. The cap is flat, with a small tubercle in the middle, and a characteristic feature is the mucous skin, which is easily separated from the pulp.
• Honey mushrooms, meadow, autumn, summer and winter, belong to edible varieties that are very easy to collect, as they grow in large colonies on tree trunks and stumps. The color of honey agaric may vary 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 mushrooms is the presence of a ring on the leg, which is not present in false twins.
• Aspen mushrooms belong to the tubular: they have a thick stem and a cap of regular shape, the color of which differs depending on the species from cream to yellow and dark brown.
• mushrooms- bright, beautiful and tasty, which can be found in coniferous forests. Hat of the correct form, flat or funnel-shaped. The leg is cylindrical and dense, the color matches the hat. The flesh 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 the taste of its flesh is slightly spicy.

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

Conditionally edible

Conditionally edible varieties are slightly less, and they are suitable for eating only after special heat treatment. Depending on the variety, it must either be boiled for a long time, periodically changing the water, or simply soaked in clean water, squeezed and cooked.

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

1. breast- a variety with dense pulp, which is quite suitable for eating, although milk mushrooms are considered inedible in Western countries. They are usually soaked to remove bitterness, then salted and pickled.
2. Row green (greenfinch) differs from others in a pronounced green color of the stem and cap, which is preserved even after heat treatment.
3. Morels- conditionally edible specimens with an unusual shape of a hat and a thick leg. It is recommended to eat them only after careful heat treatment.

Conditionally edible also include some types of truffles, russula and fly agaric. But there is one important rule that should be followed when collecting any mushrooms, including conditionally edible ones: if you have even a slight doubt about edibility, it is better to leave the prey in the forest.

Inedible mushrooms: photos and names

Inedible include species that are not eaten due to health hazards, poor taste and too hard pulp. Many representatives of this category are completely poisonous (deadly) to humans, others can cause hallucinations or mild discomfort.

It is worth avoiding such inedible specimens.(with photo and titles 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 meet 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 grebes are often confused with young floats (conditionally edible mushrooms), champignons and russula, and since one large specimen can easily poison several adults, it is better not to put a suspicious or dubious specimen in a basket at the slightest doubt.
2. red fly agaric, probably familiar to everyone. He is very beautiful, with a bright red hat, covered with white spots. It can grow both singly and in groups.
3. Satanic- one of the most common doubles of the white fungus. To distinguish it simply by a light hat and a brightly colored leg, uncharacteristic of mushrooms.

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 quiet hunter. But, in fact, the greatest mortal danger is the pale grebe.

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

Most inedible varieties cause abdominal pain and symptoms of severe poisoning, and it is enough for a person to get medical attention. In addition, many inedible varieties have an unattractive appearance and poor taste, so they can only be eaten by accident. However, you must always be aware of the danger of poisoning, and carefully review all the booty 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 types is that they have a psychotropic effect. Their action is in many ways similar to narcotic substances, so their intentional collection and use is punishable by criminal liability.

Common hallucinogenic varieties include(picture 6):

1. Fly agaric red- a common inhabitant of deciduous forests. In ancient times, tinctures and decoctions from it were used as an antiseptic, immunomodulating agent and intoxicant 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 hats, sometimes with a shiny and sticky surface.
3. Paneolus campanulata (bell asshole) also grows mainly on manure-fertilized soils, but can also be found simply on swampy plains. The color of the cap and legs is from white to gray, the flesh is gray.
4. Stropharia blue-green prefers the stumps of coniferous trees, growing on them singly or in groups. Eating it by accident will not work, as 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.

Most hallucinogenic species grow in places where edible ones simply will not take root (too waterlogged soils, completely rotten stumps and manure heaps). 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 grebe, especially young specimens, can be confused with russula.

For example, there are several doubles of the boletus - the boletus le Gal, beautiful and purple, which differ from the real ones in the too bright color of the legs or hat, as well as the unpleasant smell of the 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.

There are also poisonous doubles of mushrooms, which differ from the real ones in the absence of a leathery skirt on the leg. Poisonous varieties include fly agaric: grebe, panther, red, royal, smelly and white. Cobwebs are easily disguised as russula, mushrooms or aspen mushrooms.

There are also several types of poisonous champignons. For example, yellow-skinned is easy to confuse with an ordinary edible specimen, but during heat treatment it emits 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 throughout the world.

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

1. Blue- bright azure color. Found in India and New Zealand. Despite the fact that its toxicity is little studied, it is not recommended to eat it.
2. bleeding tooth- a very bitter variety that is theoretically edible, but its unattractive appearance and poor taste make it unsuitable for food. It is found in North America, Iran, Korea and some European countries.
3. bird's Nest- an unusual New Zealand variety that really resembles a bird's nest in shape. Inside the fruiting body are spores that, under the influence of rainwater, spread around.
4. Blackberry comb also found in Russia. Its taste is similar to shrimp meat, and outwardly resembles a shaggy pile. Unfortunately, it is rare and listed in the Red Book, so it is grown mainly artificially.
5. Golovach giant- a distant relative of champignon. It is also edible, but only young specimens with white flesh. It is found everywhere in deciduous forests, in 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.

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

An overview of the unusual mushrooms of the world is given 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 hat, then it is lamellar.

The most famous representative of the tubular is considered white, but this group also includes butter, boletus and boletus. Everyone has probably seen the lamellar one: this is the most common champignon, but it is among the lamellar varieties that the most poisonous ones are. Among the edible representatives, russula, mushrooms, mushrooms and chanterelles can be distinguished.

Number of mushroom species on earth

We are glad to welcome you to the blog. The mushroom season is in full swing, so our topic today will be edible mushrooms, the photo and name of which you will find below. There are many types of mushrooms in our vast country, so even experienced mushroom pickers cannot always distinguish edible from inedible ones. But false and poisonous species can ruin your dish, and in some cases even cause death.

In the article you will find out what edible mushrooms are, what types they are divided into, where they grow and how they look, which mushrooms appear first. I will tell you what benefits they bring to your body and what their nutritional value is.

All mushrooms are divided into three main sections: edible, conditionally edible, inedible (poisonous, hallucinogenic). All these are hat mushrooms, they make up only a small part of a vast kingdom.

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

Share:

• tubular (spongy) - the bottom of the cap consists of the smallest tubes, resembles a sponge;
• lamellar - plates at the bottom of the cap, located radially;
• marsupials (morels) - shriveled hats.

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

When and where do mushrooms grow

In Russia and the CIS countries, mushroom areas are found almost throughout the entire territory, from the tundra to the steppe zones. Mushrooms grow best in humus-rich soil that warms up well. The gifts of the forest do not like strong waterlogging and excessive dryness. The best places for them are in the clearing, where there is a shade, on the edges, forest roads, in plantings and copses.

If the summer is rainy, mushroom places should be looked for on a hill, and if dry, near trees in the lowlands, where there is more moisture. As a rule, specific species grow near certain trees. For example, camelina grows near pines and spruce; white - in birch, pine, oak; boletus - at the aspen.

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

• The first spring forest harvest - lines and morels (April, May).
• In early June, boletus, boletus, boletus, russula appear. The duration of the wave is about 2 weeks.
• From mid-July, the second wave begins, which lasts 2-3 weeks. In rainy years, there is no break between the June and July waves. Since July, the mass appearance of the mushroom harvest begins.
• August is marked by the massive growth of mushrooms, especially ceps.
• From mid-August and early autumn, chanterelles, mushrooms, milk mushrooms grow in huge families in favorable weather.

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

Composition of mushrooms, benefits

The mushroom composition contains up to 90% water, and the dry part is predominantly protein. That is why the gifts of the forest are often called "forest meat" or "forest bread".

The nutritional value:

• Mushroom protein contains almost all amino acids, and even essential ones. Mushrooms are a significant part of the diet, however, due to the content of fungin, it is better to exclude them from the menu for people suffering from diseases of the kidneys, liver and gastrointestinal tract.
• Carbohydrates in "forest meat" is much less than protein. Mushroom carbohydrate differs from vegetable and is absorbed better, much like milk or bread.
• Fatty substances are absorbed like animal fats by 92-97%.
• The composition contains tartaric, fumaric, citric, malic and other acids.
• The composition contains a large amount of vitamins PP, B1, A. Some varieties contain B2, C, D.
• Mushrooms are rich in iron, phosphorus, calcium, sodium, potassium.
• The composition contains trace elements - zinc, fluorine, manganese, iodine, copper.

Edible gifts of the forest have many benefits, since ancient times they have been used to treat diseases. Now it is healthy and tasty food, and vegetarians replace meat with them.

Mushrooms are able to increase immunity, cleanse blood vessels and lower cholesterol levels, fight depression and excess weight. They help maintain the beauty of hair, skin and nails. More information about contraindications and beneficial properties of mushrooms on our website.

How to determine if a mushroom is edible or not

How to distinguish edible mushrooms from inedible? After all, almost everyone knows boletus, but rare and unusual specimens are found in the forest. There are many ways.

For example, in my childhood I had an interesting encyclopedia with pictures and descriptions, plus I always went to the forest with experienced mushroom pickers. By the way, this is the best idea to take with you to the forest, a person who understands mushroom matters.

A few general tips:

1. Take a closer look if you see worms in at least one mushroom from the mycelium, they are edible.
2. Tubular species are easier to distinguish from twins.
3. Learn the colors, white and greenish often indicate a poisonous lookalike.
4. Do not taste mushrooms, they are not always bitter, for example pale grebe, a little sweet. Such an experiment can result in poisoning.
5. On false and poisonous twins, a skirt is often found.

These are just a few of the signs. Basically, each pair of twins has its own differences. You should pay attention to the frequency of the plates at the bottom of the cap, attachment to the stem, color, pulp when cut, the presence of rings. Below you will find a photo and the name of edible mushrooms with a short description.

What do edible mushrooms look like?

White mushroom (boletus)

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

Boletus (redhead)

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

Boletus (boletus)

The color of the cap varies from dark brown to light beige. has an elongated leg with a gray mesh, and does not change color when cut. The false mushroom has a dirty white or pink sponge, and its hat is gray or pinkish.

Quite a massive mushroom with a velvet cushion-shaped cap, with lemon-yellow flesh. The leg at the base is red, and turns blue at the cut. It is confused with a satanic mushroom, but it is lighter in color.

A real chanterelle has a color from pale pink to orange, its edges are wavy, corrugated, and there are plates under the cap. In the false version, the color is from orange to red. The edges are jewelry smooth, and when broken, white juice is released.

Oiler is a yellow mushroom with a slippery spongy hat, which is connected to the leg by a film. In false oil, the hat is dark, sometimes with a purple tint, under it there are plates. The peel of the latter does not stretch when removed, and the flesh turns red.

The flywheel is spongy, the sponge is bright yellow. In "youth", his hat is convex velvet, and over time, it straightens and cracks. Its color ranges from dark green to burgundy. The leg is without any inclusions, and when broken, the color does not change. It is often confused with pepper, gall and chestnut mushrooms. The main difference between the flywheel is that it grows on moss.

The original has a beige or cream color, dark brown plates and a skirt. Mushroom grows in well-lit places. You can confuse a popular mushroom with a pale toadstool or a smelly fly agaric, and they are deadly poisonous. The toadstool has light plates, but there is no skirt under the hat.

There are light cream and brown shades, they have skirts on the leg, and scales on the hat, they are lamellar, grow on stumps. False mushrooms are brighter, they do not have a film ring.

In young russula, the hat is spherical, while in mature ones it is flat, dry to the touch, matte or shiny. The color changes from green to red. The plates are fragile, different in size, frequent, yellow or white. The flesh is crisp and white, changing color when cut. If the russula is bright red or purple, most likely you have a double in front of you.

Raincoat (hare potato, fluff)

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

Often grow near pines and larches. The hat eventually begins to resemble a funnel, its color is orange, red or bluish-green. She is smooth and sticky. The slice will turn green over time.

It has a flat pink cap with a depression in the center and a discreet circle pattern, the edges of which are bent inward. The pulp is white, dense, the juice is also white. The color does not change when cut. Twins often have scales, a greenish color, distinct from the white flesh.

Cobweb (bog)

It has a beautiful appearance, bright yellow color. The shape of the cap is correct, round, it hides the plates. An adult cobweb resembles a toadstool. False twins are foul-smelling, irregularly shaped, and covered in scales.

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

Talkers

The cap of the govorushka at first has a hemispherical shape, then it is depressed, resembling a funnel. It is dry and smooth, white, light brown, ocher in color, the center is darker. The plates are white, but darken with age. The flesh is white, dense, although it loosens with age. False talkers are white.

Ryadovki

Agaric mushrooms deserve their name because they grow in rows or circles (witch's circles). The cap of a young rowing resembles a ball, and then straightens. It has white, brown, red, yellow colors. The edges can be curved, smooth, or curved. The skin can be dry, velvety or smooth, mucous. The leg is velvety, often has a pink-brown color. The poisonous doppelgänger has a dirty gray color, be careful!

Stitches

More often lines are found in a pine forest, due to possible frosts, black spots appear on its cap. The cap itself grows together with the leg, has a sinuous shape. It has a brown, brown, reddish or yellow color. The older the lines, the lighter the hat. The leg is also not even, and the flesh is white and breaks easily.

Morel

The surface of the morel cap, as if all in cells, is ovoid in shape. Its color is greyish, yellow and brown. The flesh of the morel is white, soft, and the stem has a cylindrical shape, slightly thickened towards the bottom. The false morel grows from the egg, emits an unpleasant odor and is covered with mucus.

oyster mushrooms

Oyster mushrooms grow on a tree, under each other, which is why they got their name. The cap of oyster mushrooms is smooth, sometimes wavy, the color is gray with a purple tint. The plates are frequent, dense, have a gray color. The edges are concave, the legs are short, dense. False oyster mushrooms are brighter and of other shades.

Now you know how to test a mushroom and find out if it is edible or not. You can go to the forest without fear. Choose only the right mushrooms and remember that even an edible mushroom can cause harm if it is old or starting to decompose.

Video - edible mushrooms with a description

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Knowledge about edible mushrooms will be useful to every mushroom picker. Edible mushrooms are those that are safe to eat and do not require special preparation. Edible mushrooms are divided into several types, the most famous of them are tubular, lamellar and marsupial. You can read more about edible mushrooms in this article.

signs

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

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

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

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

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

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

Conditionally edible

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

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

• soak (from 4 to 7 days);
• boil (15-30 minutes);
• scald with boiling water;
• dry up;
• 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 eaten with other foods. For example, dung beetle is not compatible with alcohol.

Kinds

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

Tubular

Boletus mushrooms differ in 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 species can usually be found in the shade of trees, where there is little sunlight, damp and cool.

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

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

Most popular edible

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

1 white mushroom or boletus

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

Mushroom pickers are advised to look for boletus in the forests, in the shade of pines or birches. Harvest is best between June and September.

2

The cap is conical, brown, oily to the touch due to the mucus covering it. The inside of the cap is yellowish, in early mushrooms it is covered with a light mesh, which breaks through with time. The flesh is tender and light, closer to the leg it has a brownish tint. The leg is thin, light yellow.

Butterflies 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 interior. When cut, the flesh turns blue, but it is not poisonous. The leg is dense, from 4 to 8 cm in height.

The mushroom grows in the forest, in loose soil, sometimes found near swamps. The best time for the Mokhovikov Cathedral is the period from July to October.

4

Differs in a convex wide cap of orange-red color. The pulp is porous, light, but becomes darker when broken. The leg is dense, narrowed at the top, covered with dark scales.

You can find a mushroom in a mixed forest, under aspens or near pines. Productivity is observed in the period from August to September.

5 Common boletus

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

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

6

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

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

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

7

On a hat with a matte surface there are thin scales. Color variation from brown to yellowish may be observed. The pulp is yellow, has a pronounced mushroom smell. Leg brown. In early mushrooms, you can see a yellowish ring on the stem.

Can be found in forests, in particular mixed or deciduous. They are usually harvested from August to October.

8

This mushroom is the rarest of the presented. It has a wide flat cap, slightly concave inward at the edges. The surface of the cap is dry, grayish-brown. When pressed, it acquires a blue tint. The flesh has a brittle structure, cream color, but when broken it becomes cornflower blue. It has a delicate taste and smell. The stem is long, thick at the base.

Some mushroom pickers mistake the mushroom for being poisonous because of its color-changing properties. However, it is not poisonous and quite pleasant to the taste.

It is most commonly seen in deciduous forests between July and September.

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

1 Dubovik olive brown

Hats are large and 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 in pickled form.

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

2

It has a wide hat, the shape of which is like a semicircle. The color generally varies from brown to brown-black. The surface of the cap is velvety to the touch, becomes darker when pressed. The flesh is red-brown, when broken it changes color to blue. Has no smell. The leg is high, thick, thin scales can be seen on it. Dubovik speckled is eaten only after boiling.

Can be found in forests - both coniferous and deciduous. Harvest from May to October. Peak fruiting is in July.

More details about oak trees are described.

3 Chestnut mushroom

The hat has a rounded brown color. In young mushrooms, the surface is velvety to the touch, in older ones, on the contrary, it is smooth. The pulp is characterized by white color. It has a slight hazelnut scent. The stem is close in color to the cap, thinner on top than on the bottom. Before eating, the mushroom must be dried.

Found near deciduous trees from July to September.

4

The cap of this mushroom is most often flattened. Reddish-brown in color. The peel is difficult to separate from the cap. The pulp is dense, elastic, pale yellow. Turns pink when cut. After cooking, the mushroom acquires a pinkish-purple color. The leg is high, cylindrical in shape, usually curved. The color of the legs is similar to the hat. Most often boiled before eating, salted or pickled.

Can be found next to the pines. Distributed from August to September.

5

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

The mushroom is used as a powder seasoning as a pepper substitute. It cannot be eaten otherwise.

Pepper mushroom 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 inside of which is pierced by 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 fungi. Quiet hunting for mushrooms of this species lasts from mid-summer to early winter. They can grow in both deciduous and coniferous forests.

Most popular edible

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

1 Chanterelle

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

Widespread 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 also has an almost orange color, dense structure. The leg is small, identical in color to the hat.

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

3

The cap is convex, covered with thin scales. The color ranges from honey to pale green-brown. The pulp of dense structure, light. Attractive with its delicate scent. The 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. Mushrooms are advised to search from September to November.

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

4

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

Russula can be seen 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 leg 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 coniferous trees, sometimes under birch or oak. They are usually harvested between July and October.

7

The shape of the cap is dome-like and has a yellow-brown hue. Pulp color ocher. The leg is elongated, in earlier mushrooms it is covered with a white net.

Widespread in coniferous forests. Collected from June to October.

8 Row honey agaric

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

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

9

It has a round hat with edges wrapped inward, white or brownish in color, with the age of the fungus it opens. The flesh is light, with time it changes its color to gray. The leg is low, light, dense structure. Mushrooms darken when cooked. They have a pronounced mushroom smell.

Grow in mixed forests or meadows. It is advised to collect from June to September.

10

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

They belong to oyster mushrooms, they usually grow in families on trees or rotten stumps. Usually can be collected in warm weather from August to September.

Champignons and oyster mushrooms are cultivated mushrooms. They are bred in artificial conditions for human consumption. They are most often found on the shelves of shops and supermarkets. Oyster mushrooms are possible.

The most popular conditionally edible

Among agaric mushrooms, conditionally edible mushrooms can also be found. You will read about some of them below:

1

The cap is white, with pale yellow spots. Rolled down. The pulp is dense, light, smells like fruit. The leg is white, cylindrical in shape. When cut, the leg releases caustic juice. Must be soaked before use.

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

2

The hat has a 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 caustic juice is released. You can eat after salting.

Distributed in coniferous forests, from June to October.

3

In early mushrooms, the shape of the cap is convex, with the edges wrapped to the bottom. The old ones are flatter, the edges are even, concave in the middle. The skin is covered with thin villi, has a pale pink or almost whitish color. The pulp is white, dense, exudes 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 should be from June to October.

4

The hat is convex, gray-brown, covered with a whitish coating. The flesh is pale white in color and has an earthy odor. The leg is short, cream-colored. Before eating - boil for 25-30 minutes.

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

5

This mushroom has a convex 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 underside is light brown. The pulp is bitter in taste. The stem is medium in length, brownish in color. This mushroom can be eaten after salting.

Found under beech or oak from June to October.

6

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

It can be found in loose soil in pastures and meadows. Grows from June to October.

7

The cap is rounded in young mushrooms, but becomes flat with age. The color varies from yellow to brown. The surface of the value is shiny and slightly slippery when touched. The pulp is light, rather fragile, bitter. The stem 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. Mushrooms are usually salted.

It 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 varies from dark gray to brown with a purple tint. The pulp has a light color, it has a fruity smell. The stem is medium in height, hollow, has the same color as that of the cap. Mushrooms are soaked and salted.

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

9

These mushrooms have a wide cap, white in color, covered with small villi. The pulp is dense, firm, emits caustic juice. The stem is short, hairy. Before salting, it is recommended to soak.

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

10 Bitter

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

Gathered 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 (ascus). Therefore, the second name of this type of mushroom is ascomycetes. The bag of 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 edible can be called 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 fungus, it changes color to rusty. The flesh is light gray in young mushrooms and dark brown or black-purple in older ones. Pierced with white veins. It has a pronounced aroma and pleasant taste.

Black truffle is considered a delicacy.

It 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

The fruiting bodies are irregularly shaped, with numerous protrusions. The color ranges from light to yellowish. Old mushrooms are covered with reddish spots. The pulp is white, has a pronounced smell and a nutty taste. When used, it needs additional culinary processing.

It occurs among coniferous trees in the cold season.

2 Line ordinary

The hat is irregularly shaped, dotted with numerous furrows. The color is most often brown, with a dark tint, but there are representatives of brighter colors. The pulp in its structure is quite brittle, smells like fruit, pleasant to the taste. The leg is full, light.

This mushroom should 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 rounded in shape, elongated at the end. The color may vary from yellowish to brown. The surface is uneven, covered with cells of various shapes and sizes. The pulp has a very brittle and tender structure, it is creamy in color and pleasant in taste. 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.

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

4

The fruits of the blade have an irregular shape, while the leg fuses with the cap. The leg is covered with small notches. The fruits are usually light or cream in color. Eat after boiling.

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

5 Otidea (donkey's ear)

The fruiting body is a bowl with curved edges. The color can be dark orange or ocher yellow. Equipped with a barely noticeable false leg. Before use, boil for 20-30 minutes.

Distributed in deciduous forests from September to November. Mostly grows in moss or on old wood.

The marsupials also include yeast, which is often used in confectionery.

It should be remembered that not all mushrooms are safe - there are many poisonous counterparts, and without knowledge of the distinguishing 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.

Publications: 149

The forest areas 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. That is why it is important to know the characteristic features of the varieties allowed for consumption.

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 many trace elements: calcium, zinc, iron, iodine. Their intake has a positive effect on the metabolic processes of the body, increased appetite, the functioning of the nervous system and the gastrointestinal tract.

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

Characteristic features of edible mushrooms

General criteria for edible mushrooms include:

• Absence of a sharp 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 there may be exceptions. For example, one of the most poisonous representatives of the white grebe also does not have a pungent odor at all and its flesh is light.

Another important point in this matter is the territory of growth. Usually edible species grow away from their dangerous counterparts. Therefore, a proven harvesting site can significantly reduce the risk of running into poisonous mushrooms.

Common misconceptions

Among the people, there are many signs and non-standard ways to determine the safety of mushrooms. Here are the most common misconceptions:

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

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

An 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 earned popularity due to its nutritional value and aromatic taste. It is suitable for any type of processing: frying, boiling, drying, salting.

White fungus is characterized by a thick light stem and a large tubular cap, whose diameter can reach 20 cm. Most often it has a brown, brown or red color. At the same time, 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. On the leg you can see the mesh pattern.

The internal pulp of a dense consistence and its taste reminds a nut. When cut, its color does not change.

Ginger

Very high calorie and nutritious. Great for marinating and pickling. You can use other types of processing, but it is better not to dry it. It is characterized by a high degree of digestibility.

The main feature of mushrooms is their bright orange color. Moreover, the color is characteristic of all parts of the fungus: the leg, the hat and even the pulp. The cap is lamellar and has a recess 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 suggests, prefers to grow next to 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 pulp of a dense consistence. It may turn slightly pink when cut. The hat is small, similar to a pillow of gray or brown-brown color. At the bottom are white tubes.

boletus

A beloved nutritious mushroom that grows in temperate zones.

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

Oilers

Small mushrooms that most often go 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 film, so it may seem sticky to the touch. The stem is also predominantly smooth, sometimes with a ring.

This type necessarily requires pre-cleaning before cooking, but the skin is usually easily removed.

Chanterelles

One of the earliest spring representatives of mushrooms. Grow in whole families.

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

mokhovik

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

• Green. It is characterized by a grey-olive cap, yellow fibrous stem and dense light flesh;
• Bolotny. Looks like a boletus. The color is predominantly yellow. When cut, the flesh turns blue;
• Yellow-brown. The yellow cap 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 cooking and processing.

Russula

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

Hats can have 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 hat itself is rounded with a small indentation in the center. The plates are usually white, yellow or beige. The skin on the hat can be easily removed or come off only along the edge. The leg is not high, mostly white.

Honey mushrooms

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

Their hats are usually not large, their diameter reaches 13 cm. They can be yellow, gray-yellow, beige-brown in color. The shape is most often flat, 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 in color, sometimes covered with small needles. It can reach a height of 10 cm. The inner pulp is initially white, but begins to darken over time. It has a pronounced pleasant aroma. If the pulp of the fungus has already darkened, then you should not eat it.

Ryadovka

It has a fleshy convex hat with a smooth surface. The inner pulp is denser with a pronounced smell. The leg is cylindrical in shape, expanding towards 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 purple.

You can recognize it by its cushion-shaped hat of brown or brown color. 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 leg is cylindrical inhomogeneous in color: darker above, lighter below.

Dubovik

A tubular edible mushroom that grows in sparse forests.

The hat is quite large, 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. Towards the bottom it usually has a darker color.

oyster mushrooms

It is characterized by a funnel-shaped cap, up to 23 cm in diameter. The color, depending on the species, can be light, closer to white, and gray. The surface is slightly matte to the touch, the edges are very thin. The bright 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 mushrooms due to their pleasant 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. The cap is spherical with a bent down edge. The leg is not high, dense in structure.

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

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 involves a thermal process. But if some species need to be boiled several times, then for others, soaking in water and roasting is enough.

Such representatives of conditionally edible mushrooms include: real mushroom, green row, purple cobweb, winter mushroom, common flake.