Many people associate autumn primarily with mushrooms, although hunting for them begins in the spring. In total, there are more than 250 thousand of their species on Earth. All of them are divided into edible and poisonous. The former are rich in protein and minerals, the latter are dangerous for humans. Experienced mushroom pickers can easily distinguish one mushroom from another, but beginners should not rush and pick anything. You need to know that most edible mushrooms have “false doubles”, which are often unsuitable for consumption. Our photo fact today features the most popular mushrooms in the middle zone forests.
10th place. Common chanterelle.
The common chanterelle is an edible mushroom of the 3rd category. It has a light yellow or orange-yellow cap (up to 12 cm) with wavy edges and a stem (up to 10 cm). Grows in coniferous and mixed forests. (tonx)
9th place. Autumn honey fungus.
Autumn honey fungus is an edible mushroom of the 3rd category. It has a brown cap (up to 10 cm) of a convex shape, and a white thin stem (up to 10 cm). It grows in large families on tree trunks or stumps. (Tatiana Bulyonkova)
8th place. Aspen milk mushroom.
Aspen milk mushroom is an edible mushroom of the 2nd category. It has a white sticky cap (up to 30 cm) of a flat-convex shape, a white or pinkish leg (up to 8 cm). Grows in mixed forests. (Tatiana Bulyonkova)
7th place. Pink wave.
Pink volnushka is an edible mushroom of the 2nd category. It has a pale pink cap (up to 12 cm) with a small depression in the center and edges turned down, and a stem (up to 6 cm). Grows in mixed forests. (Aivar Ruukel)
6th place. Oil can.
Butterfly is an edible mushroom of the 2nd category. It has a brown oily cap of a convex or flat shape and a stem (up to 11 cm). It grows both in forests and in plantings. (Björn S...)
5th place. Boletus.
Boletus is an edible mushroom of the 2nd category. It has a reddish-brown cap (up to 25 cm) and a thick stalk with dark scales. Grows in deciduous and mixed forests. (Tatiana Bulyonkova)
4th place. Boletus.
Boletus is an edible mushroom of the 2nd category. It has a dull brown, cushion-shaped cap and a white thin stalk (up to 17 cm) with brownish scales. Grows in deciduous forests near birch trees. (carlfbagge)
3rd place. The breast is real.
The real milk mushroom is an edible mushroom of the 1st category. It has a white mucous cap (up to 20 cm) funnel-shaped with pubescent edges rolled inward and a white or yellowish stalk (up to 7 cm). Grows in deciduous and mixed forests. (Tatiana Bulyonkova)
2nd place. The ginger is real.
Real camelina is an edible mushroom of the 1st category. It has an orange or light red funnel-shaped cap with straightening edges and a stem of the same color (up to 7 cm). Grows in coniferous forests. (Anna Valls Calm)
1 place. Porcini.
The porcini mushroom is the king of mushrooms. Valued for its excellent taste and aroma. The shape of the mushroom resembles a barrel. It has a brown cap and a white or light brown leg (up to 25 cm). Grows in coniferous, deciduous and mixed forests. (Matthew Kirkland)
Not all varieties of mushrooms are edible. Therefore, when going to the forest, you need to know how edible mushrooms differ from inedible ones.
Photos and names of mushrooms
Differences
Sometimes poisoning occurs due to one piece of toadstool or red fly agaric that gets on the table along with edible mushrooms. In order not to confuse edible and inedible mushrooms, you need to accurately understand which specimens are common in the area and what they look like. Only the mushroom that is well known is placed in the basket.
These are the main differences between edible and inedible mushrooms. From poisonous species On the territory of Russia, the most common mushrooms found are the pale toadstool (green fly agaric), red fly agaric, thin pig and satanic mushroom. Death cap deadly.
If the above signs are absent, but you are not sure that the specimen found does not contain toxic substances, you should not take it.
Types of Edible Mushrooms
There are different classifications of mushrooms. They are divided into categories depending on the area of growth (forest, steppe), fruiting time (spring, summer, autumn, winter), structure (tubular, lamellar), etc. To recognize whether a mushroom is edible or not, it is not necessary to know about existence of these categories, a sufficiently accurate and complete description.
The list of edible mushrooms is huge. On the territory of Russia, boletus mushrooms, honey mushrooms, saffron milk caps, boletus mushrooms, boletus boletuses, boletuses, chanterelles, russula, boletus mushrooms and milk mushrooms are most often found.
Boletus
This mushroom is also known as “white”. It owes its name to the snow-white color of its flesh. Due to their taste and rich aroma, boletus mushrooms are considered a delicacy.
Boletus has the tubular structure of a hymenophore. The size of the cap varies from 10 to 30 cm. In small mushrooms, the shape of the cap resembles a hemisphere. As they grow older, it straightens a little and becomes flat and round. The cap is covered with a matte cuticle of medium thickness, colored light brown or brown, less often dark orange. The edges of the cap are always slightly lighter than its center. After rain it acquires a slight shine. The fleshy pulp has a rich mushroom aroma and a dense structure.
The height of the leg varies from 10 to 25 cm. It is painted in a light brown color, sometimes there is a slight reddish tint. At the base the stem is slightly wider than where it joins the cap (this is a typical shape). It is shaped like a barrel or cylinder. The tubular layer is painted white or olive.
This species is easy to find in both coniferous and deciduous forests. Collection time is summer. Boletus is unpretentious to the climate and grows well even in the north.
Honey mushrooms
This type of mushroom is most often found near stumps and trees. Honey mushrooms grow in numerous groups, which is their characteristic feature. They have a lamellar structure of the spore-bearing layer. The diameter of the cap varies between 5-10 cm. It is painted beige, honey or brown. Young specimens have a more saturated color of the cap than older specimens. Its shape also changes with age. From hemispherical it turns into umbrella-shaped. The surface of the skin on the cap at a young age is covered with a small amount of scales, and later becomes smooth.
Irina Selyutina (Biologist):
Experienced mushroom pickers advise collecting only young honey mushrooms that meet all the appearance requirements, by which they clearly differ from their poisonous counterparts:
- scales on the surface of the cap;
- “skirt” on the leg;
- plates of cream, white or slightly yellowish color;
- calm color of the fruiting body.
The height of the thin cylindrical leg varies between 5-13 cm. The color of the flexible leg matches the color of the cap. At the base of the leg it is more saturated than in other areas. Many representatives have a membranous “skirt” on the leg - a remnant of the film that covered the hymenophore. The time for collecting honey mushrooms is autumn.
Saffron milk caps
These edible mushrooms prefer coniferous forests. The structure of the hymenophore (spore-bearing layer) of the fungus is lamellar. The diameter of the cap varies from 3 to 9 cm. It is painted in a dull Orange color. The color of the cap corresponds to the dense flesh. It is hemispherical in shape in young specimens, and funnel-shaped in old specimens; the smooth edges are slightly curved inward. The smooth skin covering the cap becomes sticky after rain and with high air humidity.
Irina Selyutina (Biologist):
The saffron milk caps rise above the ground to a height of 3-8 cm. The brittle stem is painted in a color that matches the color of the cap, and becomes hollow inside with age. Sometimes there are spots of a lighter or darker shade on the leg. The first saffron milk caps appear at the beginning of summer. They can be found in coniferous forests.
Butter
Forest boletus has a tubular cap, as if covered with oil, which is their characteristic feature. That's why this name arose. At a young age, the cap has a hemispherical shape, then becomes flat-rounded. The diameter of the cap varies from 7 to 15 cm. The color of the thin skin, more like a film, varies from light beige, reddish, chocolate or ocher shades with spots. It can be sticky or velvety to the touch. It depends on the type of butter and the weather. Their hymenophore is tubular (spongy).
The dense, low leg (4-10 cm) has a barrel-shaped or straight shape. It is decorated with a white skirt and has a cream or light yellow color. Oilseeds are harvested already in mid-spring.
Boletus
The boletus is popularly called aspen or redhead. And it owes its name to the fact that it grows next to aspen trees, and the color of the skin covering the cap and the color of autumn aspen are almost identical.
The hemispherical fleshy cap with a tubular structure of the spore-bearing layer has a bright red-orange color. Its diameter varies from 5 to 30 cm. In young specimens, the shape of the cap resembles a thimble. It is difficult to remove the skin from the cap. It can be dry or velvety to the touch. The pulp is milky or cream colored.
The height of the stem varies from 15 to 20 cm, which is why the boletus is clearly visible above the ground. The characteristic shape of the boletus leg is club-shaped. It is painted white. On the surface there is a large number of small scales, colored brown or black. Boletuses are collected in mid-summer and early autumn. They grow both in the south and in the northwest. They feel comfortable in any climatic conditions.
Volnushki
Volnushki attract not only with their unusual color, but also with the pattern of their caps. They prefer to grow near birch trees on sandy soils. The lamellar cap at a young age is hemispherical, at an old age it is funnel-shaped with edges curved inward. Its diameter varies from 4 to 12 cm. The skin covering the cap is colored pinkish or pink-orange, but there are also specimens white. The cap has rings of various shades. They have different widths and uneven edges. The fleshy pulp has a pungent taste. The bottom of the cap (hymenophore) is colored light pink. Even the white moth has a pinkish tint to the bottom of its cap.
The thin solid leg becomes hollow with age and has a length of 2 to 6 cm. It is painted light or pale pink. Volnushki are collected in mixed forests or birch groves from late summer to mid-autumn.
Chanterelles
This type of edible mushroom is distinguished by the external features of its cap. It is lamellar, funnel-shaped, with wavy and slightly curved edges. The diameter of the cap varies from 6 to 13 cm. The skin covering the cap is yellow-orange. The flesh is fleshy and dense in structure and is cream or light yellow.
The length of the straight leg varies from 4 to 7 cm. It is painted in a color that matches the color of the cap. Rarely does the leg and cap of a chanterelle differ in color. Chanterelles are collected in coniferous forests from late spring to late autumn.
Russula
A special feature of russula is the variety of colors in which the cap is painted. There are red-yellow or reddish, light purple, crimson, white, cream and greenish, which greatly complicates the recognition of russula. The diameter of the lamellar cap varies from 5 to 17 cm. The top is hemispherical in shape, but with age it becomes reminiscent of a funnel-shaped one. The skin is thick. It is difficult to separate it from the pulp. Often the cap is covered with shallow cracks. These colorful mushrooms have a rich aroma.
The height of the light leg varies from 4 to 11 cm. It has a cylindrical shape. Sometimes at the base it is 3-4 mm thicker than at the junction with the cap. Russula collection time begins in July and ends in September. In nature, they are found in deciduous or mixed forests.
boletus
The boletus grows in birch groves. The diameter of its gray, brown or dark brown cap varies from 5 to 12 cm. Its shape in young mushrooms is spherical, because fits tightly to the leg, and in adults resembles a hemisphere. Boletus mushrooms belong to the tubular mushrooms and have high taste qualities. The fleshy pulp has a dense structure. Adult mushrooms do not have a rich aroma.
The white leg, on which there is a large number of brown and black scales, tapers slightly towards the top. The first boletus mushrooms appear in May. They are collected until September.
Milk mushrooms
It is easy to recognize a milk mushroom by its size. The diameter of the yellow, light gray or brown cap is sometimes 25-30 cm. There are small scales on its surface. The flat-round shape turns into a funnel-shaped shape with age. The edges are slightly curved inward.
The height of the stem, the color of which matches the color of the cap, varies from 5 to 14 cm. It is hollow, but strong. There are notches on the leg. It feels sticky to the touch. It is better to look for milk mushrooms in spruce forests or near aspen trees. myceliums form mushrooms from early spring until late autumn. They choose as a place of growth mixed forests. They develop in the forest floor. To see them you need to pay attention to all the “suspicious” tubercles of foliage.
This list of common edible mushrooms can be expanded by the following types: kolchak, smoke mushroom (grandfather's tobacco), bear's ears, puffball or rain mushroom, galerina bordered, cyanosis, ringed cap (they are sometimes called “Turks”). But they are much less common in Russia, which is why their description is not presented.
Rules for collecting mushrooms
By following simple rules, you can avoid poisoning:
- Unknown mushrooms should not be taken, even if they have a pleasant smell and have a velvety skin.
- It is advisable for novice mushroom pickers to have a handout with them that contains descriptions and photographs of non-hazardous varieties. This may be a table in which dangerous varieties are presented.
- It would also be a good idea to look at the atlas mushroom places or Internet services whose task is to determine the type of mushroom from a photo.
- At first, it is better to go into the forest with people who understand mushrooms. They will help you find mushroom glades and identify varieties, help you understand them and teach you how to distinguish edible specimens from harmful ones.
- It is better to check each mushroom by breaking it and looking for a change in color.
To protect themselves from poisoning, people grow some categories of mushrooms at home. Champignons and oyster mushrooms are the most popular cultivated species. Oyster mushrooms, whose cap is covered with skin gray, are easier to grow.
If after eating a mushroom dish there are signs characteristic of food poisoning, you should immediately seek medical attention. medical care and save the mushroom dish for laboratory testing to facilitate identification of the toxin causing the poisoning.
Please note we may provide content or links from or to other web sites through our web site. This privacy policy does not apply to these other web sites and we recommend that you review the privacy policy at each web site to determine how that site protects your privacy.
The Information We Collect
We do collect web site usage information from visitors to our site. This information is used for statistical purposes and helps us to evaluate how visitors use and navigate our website including the number, frequency and length of visits to each page. We are then able to improve and further develop the web site.
For security reasons we use software programs to monitor network traffic and identify any unauthorized attempts to change or upload information, or damage the system.
We collect personal information when you request services from us. Generally we will tell you why we are collecting information when we collect it and how we plan to use it or these things will be obvious when we collect the information. When we collect personal information such as your name, email address, telephone number it will usually be for the purpose of providing goods or services that you have requested and if the law requires us to, we will seek your consent to collect it. We may share your information with other companies within Australia for the purpose of providing goods or services that you have requested.
We also keep records of communications such as requests. We do this to make sure your requests and any issues you bring to our attention are attended to promptly and correctly.
Our Use of ‘Cookies’
‘Cookies’ are pieces of information that our web server transfers to your computer’s web browser for administrative reasons. Cookies do not personally identify people, rather they identify a computer, server and type of web browser. A cookie cannot retrieve any other data from your hard drive, pass on computer viruses, or capture your e-mail address or any other personally identifiable information. The information within the cookie is encrypted.
You can adjust your computer browser settings so that you are informed when a cookie is being placed on your browser. You can also set your browser to decline or accept all cookies.
The only cookies used on this website are for tracking purposes with Google.
Access to Personal Information
You have a right to access most personal information we hold about you and if we deny access in some circumstances we will tell you why. You may be required to put your request in writing for security reasons. We reserve the right to charge a fee for searching for, and providing access to, your information.
Your Information on the Public Record
There are numerous public records, such as birth certificates, judgments and orders, naturalization records, ownership registrations patents and trademarks to name but a few. The Trade Marks Act, Patents Act, Designs Act and Plant Breeder's Rights allow public access to certain documents.
How to Contact Us
If you have any questions in relation to privacy, please contact us using our online form at
Changes to Privacy Policy and More Information
We may need to change our privacy policy to take into account new laws, technology or changes to the way we provide our services. We will post any changes on the website or notify users by other means so that our clients are always aware of the information we collect and how we use it.
In this article, we will look at the most popular and most beloved edible mushrooms of Siberia, the Urals, the Russian North, in general, the entire taiga belt of our country, taiga mushrooms, which we all love to hunt, because going for mushrooms is a quiet hunt, not requiring shooting.
Every autumn, crowds of people go to the taiga and collect boxes full of various edible mushrooms. Then they fry them with potatoes, cook mycelium with sour cream, dry them on the stove, marinate them for the winter and use them in other dishes. Mushrooms are a very nutritious food, however, due to some features, not all nutrients can be absorbed by our body. Mushrooms contain many essential amino acids, but many of them are not absorbed due to the presence of chitinous shells that do not dissolve in gastric juice. However, not all mushrooms are like this. And even if sometimes we don’t get as much benefit as we would like, we still can’t resist such an autumn delicacy.
In the Soviet Union, edible mushrooms were divided into 4 categories
Porcini
Porcini mushrooms are good in marinade, mushroom sauce and mushroom soup. They are famous not only for their taste, but also for their appearance. “Colonel to all mushrooms,” they say about the porcini mushroom. White has many synonyms: in different parts of Siberia and the Urals it can be called zhitnik, pechura, wood grouse, bearcrawler, cowbird, boletus, belovik, driller, cowbird. And in the Urals it has a strong and strict name - white.
If we talk about appearance, then the porcini mushroom cannot be confused with any other. The lower part of the cap is spongy, white in a young mushroom, slightly yellowish in a more mature one. The leg is thick, white at the break. In a word, if you see it once, you will not confuse it with any other. Be sure of this.
Boletus
 |
 |
The young boletus is beautiful when its pink cap has not yet blossomed. And he got another name - redhead - for the color of the “headdress” - the hat. The lower part of the cap of a young mushroom is white, a little later - brown-gray, the stem is cylindrical, sometimes high, with a network of dark scales. It quickly turns blue when cut.
boletus
The closest neighbor of the boletus is the boletus. This mushroom is beautiful and strong only when it is young. His hat at this time is dark in color. At this time he is strong and firm. When it gets old a little, it loses its appearance. On the tenth day, on his leg there is no longer a hat, but a hat. The flesh of this taiga mushroom is white when broken, but upon further culinary processing darkens, like the boletus. It is no coincidence that both of these mushrooms are recognized as black.
Butter
There are several types of them. But in the taiga forests of Siberia and the Urals the main thing is oiler , or, as he is also called, Maslenik granular . Its cap is covered on top with a yellowish-brown or brown thin but dense film, which is easily removed. But in damp weather, the film on the cap becomes sticky and slimy. In young fungi, the edges of the cap are connected to the stem by a white film, which over time comes off the cap and remains on the stem in the form of a dark ring. The spongy part of the cap is tender, light yellow, the stem is short. The flesh of the oiler is cool. When you take this mushroom in your hand, it’s like a piece of fresh butter from the refrigerator.
Ryzhik
 |
 |
This mushroom is rightfully classified in the first category. The cap of the saffron milk cap is reddish-red on top with a funnel-shaped depression in the center. The lower part of the cap seems to be made of orange plates. The leg is short, also orange, hollow, and looks like a ring when cut. At the break of the mushroom, orange-red juice immediately releases. You touch the orange plates, give them a little squeeze, and they immediately turn green. Rizhik, unlike other mushrooms, is incomparably fragrant.
Volnushka
The appearance of this mushroom looks like this. Funnel-shaped hat, Pink colour, with concentric circles. The surface of the cap is covered with delicate fluff, especially at the edges. The leg is short, pinkish. At the break, the volnushka secretes a milky juice that is pungent, bitter, and does not change color in the air.
Russula
 |
 |
How many are there? The name is the same - russula, but they vary greatly in color. Lots of variety. The cap of all russula is covered with a film, and this mushroom is distinguished by the color of the film. But no matter what color the cap is, the flesh of the russula, like a porcini mushroom, always remains sugar-white. This is the most important difference and sign of a delicate mushroom called russula. Another common name for the mushroom is bruise . It grows everywhere in the Urals and Siberia.
Skripun
 |
 |
Or violin . This mushroom got its name from the very squeaking noise that occurs when you rub the cap against the cap of freshly picked mushrooms. Few hunters take them into the basket; they do not want to interfere with other mushrooms. But in vain. This mushroom is not at all as bad as they think it is. The creaking goes mainly to salting. First, the mushroom must be thoroughly boiled in two waters.
Well, recognizing a violin among its relatives is as easy as shelling pears: break off a piece of the cap and immediately milky juice, white as milk, will appear in large drops. If you touch it lightly with the tip of your tongue, it will burn with bitterness.
Gruzd
 |
 |
There are parchment mushrooms, yellow and black, but this one is dry. The cap is funnel-shaped on top, while the cap of the young mushroom is flat. The plates under the cap are frequent, the stem is dense, the same color as the cap; the pulp is brittle. Dry milk mushrooms have long been valued in Russian cuisine for their taste and aroma. One of the most popular edible mushrooms in Siberia, the Urals and the East European Plain. Next to the dry milk mushrooms lives a yellow spruce mushroom with a fringe on the cap. He, like his brother, loves the silence of the forest, so he tries to hide under the spruce and fir paws.
Rogatik
 |
 |
People called it the scallop. In Western Europe, and even in some parts of our country, this mushroom is considered a delicious dish and is highly valued for its delicate taste and aroma. The body of the cattail can be yellow or white, with a pink tint. It is branched like coral, and it is rare that a mushroom picker will decide to put a horned mushroom in a basket. But there is nothing to be afraid of the find, you just need to know that the horned mushrooms are eaten only when they are young and freshly prepared.
Mushrooms grow on substrates that are dominated by soil, forest litter, water, and decomposing living organisms. Pictures can only give a basic idea of the appearance of mushrooms, so you should collect only well-known species to insure yourself against accidentally eating false varieties.
Types by food type
The consumption of various organic components by mushrooms allows them to be divided into the following main categories or types:
Edible species
Today there is a description of a large number of mushrooms that are used for food purposes. Their fruiting bodies have a high nutritional value and a pleasant aroma. Almost all mushrooms have popular names, and the most delicious and expensive ones belong to the first category. Fresh mushrooms are used for preparing hot dishes, cold appetizers, as well as home canning for the winter.
| Name | Latin name | Pulp | Growth | Category |
| Porcini | Boletus edulis | Strong, juicy, meaty, with a pleasant taste and smell | Most often in forests with moss or lichen cover | First |
| The saffron milk cap is real | Lactarius deliciosus | Dense, yellow-orange in color, with greening on the cut | In a pine forest and spruce forest | |
| Real milk mushroom | Lactarius resimus | Dense and strong, white in color, with a fruity aroma | In deciduous and mixed forest zones | |
| boletus | Leccinum | Various densities, with a characteristic mushroom aroma and taste | Species form mycorrhiza with birch trees | Second |
| Boletus | Leccinum | Various densities, often fibrous, with a characteristic mushroom aroma and taste | Species form mycorrhizae with aspens | |
| Dubovik | Boletus luridus | Yellowish in color, blue when cut | On calcareous soils in deciduous and mixed forests | |
| Oiler | Suillus | White or yellowish, may turn blue or red when cut | On forest soils in spruce forests and under pine trees | |
| Volnushka pink | Lactarius torminosus | White in color, very strong, quite dense, with a relatively pungent taste | Birch groves and mixed forest areas | |
| Belyanka | Lactarius pubescens | Dense type, white, brittle, with a slight aroma | The edge of a birch grove and a rare young coniferous-birch planting | |
| Aspen milk mushroom | Lactarius controversus | Dense type, white, brittle, with a light fruity aroma | Under the willows, aspens and poplars | |
| Champignon | Agaricus | White, may turn red or yellow when exposed to air, with a distinct mushroom aroma | Manured soil, forest and meadow humus rich in organic matter | |
| Green moss | Xerocomus subtomentosus | White in color, practically does not turn blue when cut | Third | |
| Valuy | Russula foetens | Quite fragile, white in color, gradually darkening when cut | In coniferous and deciduous forests | |
| Russula | Russula | Dense type, brittle or spongy, may discolor | On forest soils, along roads | |
| Lactarius necator | Quite dense, brittle, white, turns gray when cut | Mixed forest zones, birch forests | ||
| Autumn honey fungus | Armillaria mellea | Dense, whitish, thin, with a pleasant aroma and taste | Dead and decaying wood, hardwood and spruce stumps | |
| Common chanterelle | Cantharēllus cibārius | Dense-fleshy type, yellow in color, reddens when pressed | Ubiquitous in temperate forest zones | |
| Morel | Morchella | Porous, with good taste and pleasant smell | Early mushrooms inhabiting forest areas, parks, gardens | |
| Motley flywheel | Xerocomellus chrysenteron | Whitish or yellowish in color, intensely blue when cut | Well-loosened acidic soils of forest zones | Fourth |
| Honey fungus | Marasmius oreades | Thin, whitish or pale yellow in color, with a sweetish taste | Meadows, pastures, pastures, vegetable gardens and orchards, fields, roadsides, edges, ravines and ditches | |
| Oyster mushroom | Pleurotus | White or with a slight yellow tint, pleasant taste and smell | Wood in deciduous and mixed forests | |
| Ryadovka | Tricholoma | Dense type, white or slightly yellowish, does not change color when cut | Dry, less often mixed forest zones |
Photo gallery
Inedible species
Unedible varieties of mushrooms can be characterized by:
- unpleasant odor;
- unpleasant taste;
- fruit bodies that are too small;
- specificity of places of growth;
- very hard pulp.
There are other evidence, including exotic external features: presence of spines or scales, excessively soft fruiting bodies.
As a rule, unedible mushrooms have quite characteristic names that reflect their inedibility. Some of their species may be extremely rare, but, nevertheless, it is important to know what inedible mushrooms there are. The list of mushrooms growing in our country that are unsuitable for consumption is not too long.
| Name | Latin name | Description | Sign of inedibility |
| Row sulfur-yellow | Tricholoma sulphureum | Hemispherical or convex cap of yellowish color on an uneven stalk with brownish scales | The presence of pronounced unpleasant odor fruiting bodies and pulp |
| Hebeloma adhesive | Hebeloma crustuliniforme | Hemispherical or round-conical, sticky, light yellow cap with rolled edges on a cylindrical stalk with a powdery coating | |
| Brownish milkweed | Lactarius fuliginosus | Thin and fragile, dry, funnel-shaped cap of chocolate-brown color on a cylindrical, almost white stem | The presence of a very characteristic, unpleasant taste of the pulp |
| Tylopilus felleus | Hemispherical or rounded cushion-shaped cap of brownish or dark brown color on a cylindrical or club-shaped stalk | ||
| Hygrocybe variegated | Hygrocybe psittacina | A bell-shaped or prostrate green shiny cap with ribbed edges on a cylindrical, hollow and thin leg | Very small fruiting bodies |
| Multi-colored tinder fungus | Trametes versicolor | Rigid, rather thin, semicircular caps with areas different colors and shades on the surface | Excessively hard, woody pulp of fruiting bodies |
| Heterobasidione perennial | Heterobasidion annosum | Prostrate or prostrate-bent fruiting bodies covered with a thin brownish-colored crust | |
| Milky spiny | Lactarius spinosulus | The flat-convex or prostrate cap with curved edges has reddish spiky scales and is located on an irregularly curved and hollow stalk. | Too unsightly appearance of fruiting bodies |
Poisonous species
Absolutely all poisonous varieties of mushrooms contain poisonous, toxic substances that can:
- cause severe food poisoning;
- provoke disturbances in the activity of the nervous system;
- cause death.
Currently, just over a hundred poisonous species are known, and it is very important to know them in order to mushroom dishes did not cause death or severe poisoning. A relatively small number of poisonous species grow in our country.
| Name | Latin name | Description | Poisonous components |
| Ordinary stitch | Gyromitra esculenta | The brain-shaped cap, brownish in color, is located on a hollow and low stalk | Presence of gyromitrin toxin |
| Cobweb spider brilliant | Cortinarius splendens | Hemispherical or convex brown colored cap located on a bulbous stalk thickened at the base | Presence of orellanine toxin |
| Reddish cobweb | Cortinarius rubellus | Bell-shaped or flat-convex reddish-brown cap on a fibrous reddish stalk | |
| Plush web spider | Cortinarius orellanus | The cap is flat-convex in shape with an elevation in the central part, orange-brown in color, on a fibrous stem | |
| Govorushka grooved | Clitocybe rivulosa | A whitish-gray cap, covered with a thin powdery coating, on a cylindrical whitish stalk | Muscarine toxin present |
| Spring fly agaric | Amanita verna | Light cream color, smooth, flat-shaped cap located on a smooth white stem | High amatoxin content |
| Death cap | Amanita phalloides | A greenish or grayish cap with smooth edges and a fibrous surface, on a cylindrical stem with a moire pattern | Very large amounts of amatoxins and phallotoxins |
Medicinal mushrooms
The use of medicinal mushrooms has been known to mankind since ancient times. Single-celled yeast fungi are used almost all over the world.