Knowledge about edible mushrooms will be useful to every mushroom picker. Edible mushrooms include those mushrooms that are safe to eat and do not require special preparation. Edible mushrooms are divided into several types, the most famous of them: tubular, lamellar and marsupial. You can read more about edible mushrooms in this article.
Signs
Edible mushrooms are mushrooms that do not require special processing and 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 falls into four categories, from high-grade to low-grade mushrooms.
In order to distinguish edible mushrooms from inedible ones, you need to know some common distinguishing features:
- edible mushrooms do not have a specific pungent odor;
- the color of edible mushrooms is less bright and catchy;
- edible mushrooms usually do not change color after the cap is cut or broken;
- the flesh may darken when cooked or broken;
- In edible mushrooms, the plates are attached to the stem more firmly than in inedible ones.
All these signs are conditional and do not provide 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 you what to do in case of poisoning:
Conditionally edible
In addition to edible ones, there are also conditionally edible mushrooms. They are classified in a separate category because they produce 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;
- salt (50-70 g of salt per 1 liter of water).
Among conditionally edible mushrooms, even with special processing, it is recommended to consume only young specimens, without signs of aging or rotting.
Some mushrooms may only be inedible if 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
Tubular mushrooms are distinguished by the structure of their cap, which has a porous structure resembling a sponge. The inner part is permeated with a large number of small tubes intertwined with each other. Mushrooms of this type can usually be found in the shade of trees, where there is little sunlight, damp and cool.
Among tubular mushrooms, both edible and conditionally edible ones are common. Their fruits are very fleshy and have a high nutritional value.
Among the edible tubular mushrooms there are many poisonous look-alikes. For example, a safe porcini mushroom can be confused with an inedible gall mushroom. Before picking, you should carefully study the characteristics of edible fruits.
Most popular edibles
Below are tubular mushrooms that can be eaten without any precautions:
1 Porcini mushroom or boletus
Most famous representative tubular mushrooms. If you pay attention to the cap, you will notice that it is slightly convex in shape, soft brown in color, with light areas. The inner side of the cap is permeated with white or yellowish pores, depending on the age of the mushroom, with a mesh structure. The pulp is white, fleshy, juicy, and has a mild taste. When cooked and dried, a rich mushroom smell appears. The leg is thick, brown in color.
Mushroom pickers advise looking for boletus in forests, in the shade of pine or birch trees. The best time to collect is from June to September.
2
The cap is conical, brown, and 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 over time. The pulp is tender and light, closer to the stem 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 soft 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, and is sometimes found near swamps. The optimal time for the Moss Cathedral is considered to be from July to October.
4
It is distinguished by a convex wide cap of orange-red color. The pulp is porous, light, but when broken it becomes darker. The leg is dense, narrowed at the top, covered with dark scales.
You can find the mushroom in a mixed forest, under aspens or near pine trees. Productivity is observed from August to September.
5 Common boletus
The gray-brown cap has the shape of a semicircle. The lower part is light and 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 is June-September.
6
Similar to boletus. Has a brown cap. The pulp has wide pores, is pale yellow, and darkens when cut. The leg is light brown, with a barely noticeable striped pattern.
When wet, the skin of the mushroom is more difficult to separate.
Often found under pine trees, on loose soils. You can go on a quiet hunt for the Polish mushroom from July to October, inclusive.
7
The cap has a matte surface and has thin scales. There may be color variation from brown to yellowish. The pulp is yellow and has a pronounced mushroom smell. The leg is brown. In early mushrooms you can see a yellowish ring on the stem.
Can be found in forests, particularly mixed or deciduous ones. They are usually collected from August to October.
8
This mushroom is the rarest of those presented. It has a wide flat cap, slightly concave at the edges. The surface of the cap is dry, grayish-brown in color. When pressed, it acquires a blue tint. The pulp has a brittle structure, cream color, but when broken it becomes cornflower blue. It has a delicate taste and smell. The leg is long, thick at the base.
Some mushroom pickers mistake the mushroom for being poisonous due to its ability to change color. However, it is not poisonous and tastes quite pleasant.
Most often 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 mushrooms. The most common ones are described below.
1 Oak olive-brown
The caps are large and brown. The internal structure is porous and changes color over time from yellowish to dark orange. When broken, the color darkens. The leg is full, brown, covered with a reddish mesh. Used pickled.
Usually grow near oak forests. Oak trees are collected from July to September.
2
It has a wide hat, the shape of which is something like a semicircle. The color generally varies from brown to brown-black. The surface of the cap is velvety to the touch and becomes darker when pressed. The flesh is red-brown in color and changes color to blue when broken. Has no smell. The leg is tall, thick, and you can see thin scales on it. Speckled oakberry is eaten only after boiling.
Can be found in forests - both coniferous and deciduous. It produces a harvest from May to October. Peak fruiting occurs in July.
Read more about oak trees.
3 Chestnut mushroom
The hat has a round shape and is brown in color. Young mushrooms have a velvety surface to the touch, while older ones, on the contrary, are smooth. The pulp is white in color. Has a faint smell of hazelnut. The stem is similar in color to the cap, thinner at the top than at the bottom. The mushroom must be dried before eating.
Found near deciduous trees from July to September.
4
The cap of this mushroom is most often flattened. The color is reddish-red-brown. The skin is difficult to separate from the cap. The pulp is dense, elastic, pale yellow color. Turns pink when cut. After cooking, the mushroom turns pinkish-purple in color. The leg is tall, cylindrical, usually curved. The color of the stem is similar to the cap. Most often they are boiled before eating, salted or pickled.
Can be found near the pine trees. Distributed from August to September.
5
The hat is round and convex. It flattens over time. The color is yellow-brown or red-brown. May become sticky when wet. The pulp is fragile, yellow in color. It has a distinct pungent taste. These mushrooms have a short, moderately thin stem. The color of the stem is almost the same as that of the cap, but lighter.
The mushroom is used in powdered seasoning form as a substitute for pepper. It cannot be eaten in any other form.
Pepper mushroom can be found in coniferous forests. It is most often harvested from July to October.
Lamellar
Lamellar mushrooms are called because of the cap, the inside of which is permeated with thin plates containing spores for reproduction. They stretch from the center to the edges of the cap along the entire inner surface of the mushroom.
Lamellar mushrooms are the most common and well-known type of mushroom. 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 edibles
The most famous of the edible agaric mushrooms are given in this list:
1 Chanterelle
It is distinguished by a concave cap with curved edges, the color of the cap is yellow-orange. The pulp is a delicate yellow color; if you touch it, you will find that the structure is quite dense. The stem has the same color as the cap and continues it.
Distributed in deciduous and coniferous forests. It is necessary to collect from July to October.
Chanterelles have poisonous counterparts. You should pay attention to the color of the cap, harmful mushrooms it is usually light yellow or pinkish.
2
The cap is covered with rings and may be concave towards the middle. Has a light orange color. The pulp is also almost orange in color and has a dense structure. The leg is small, identical in color to the cap.
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 soft green-brown. The pulp has a dense structure and is 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. It is recommended to look for honey mushrooms from September to November.
The honey fungus also has a dangerous double - the false honey fungus. Its differences lie in the absence of a ring on the stem, its color is olive or almost black, more saturated.
4
In young mushrooms, the caps are shaped like a hemisphere, while 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 leg has a cylindrical shape, it can be dense or hollow inside, which depends on the variety.
You can see russulas in mixed forests, from June to November.
5
The hat has a convex shape and is cream-colored. The inner side is white, with a dense structure. It tastes like flour. The leg is long, white, an orange tint is noticeable 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, which is why it got its name. It has a warm, soft yellow color, sometimes close to ocher, with a striped pattern. The inside is soft, slightly yellowish in color. The leg is strong and long.
Can be found mainly under coniferous trees, sometimes under birch or oak. They are usually collected between July and October.
7
The shape of the cap is dome-like and has a yellowish brown tint. The pulp is ocher color. The stalk is elongated, in earlier mushrooms it is covered with a white network.
Distributed in coniferous forests. Collected from June to October.
8 Honeycomb-shaped row
The hat is convex in shape. The surface is fibrous and 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 pine trees, from March to November.
9
It has a round cap with the edges turned inward, white or brownish in color, and opens up as the mushroom ages. The pulp is light, and over time changes its color to gray. The leg is low, light, dense in structure. When cooked, mushrooms darken. They have a distinct mushroom smell.
They grow in mixed forests or meadows. It is recommended to collect from June to September.
10
The hat is ear-shaped and has curved edges. Usually light or soft gray in color. Has a smooth surface. The leg is short, thin, white. The pulp has wide plates, white or pale yellow. They do not have a pronounced odor. It is recommended to eat them young, since old mushrooms have a rigid structure.
They belong to the oyster mushrooms and usually grow in families on trees or rotten stumps. It can usually be harvested in warm weather from August to September.
Champignons and oyster mushrooms are cultivated mushrooms. They get divorced in artificial conditions for consumption. They can most often be found on the shelves of shops and supermarkets. You can have oyster mushrooms.
The most popular conditionally edible
Among the lamellar mushrooms you can also find conditionally edible ones. You will read about some of them below:
1
The cap is white, with faded yellow spots. Curled to the bottom. The pulp is dense, light, and smells of fruit. The leg is white, cylindrical in shape. When cut, the stem releases a pungent juice. Must be soaked before use.
Collected in birch groves and coniferous forests. Collection time is from June to October.
2
The hat is swamp green in color. It is distinguished by a semicircular shape, wrapped at the edges. The pulp has a delicate yellow color. The stem is short, plump, pale yellow; if the mushroom is broken, a caustic juice is released. Can be eaten after salting.
Distributed in coniferous forests, from June to October.
3
In early mushrooms, the shape of the cap is convex, with the edges curled towards the bottom. The old ones are flatter, the edges are even, concave in the middle. The skin is covered with thin fibers and has a pale pink or almost whitish color. The pulp is white, dense, and exudes a burning juice when broken. The leg is hard, soft pink, narrowed towards the top. Eaten salted.
Grows in birch and mixed forests. It should be collected from June to October.
4
The cap is convex, gray-brown, covered with a whitish coating. The pulp 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 with a concave part in the middle. The structure is fragile, brittle. The color of the cap is brown, with a glossy surface. The lower part is light brown. The pulp tastes bitter. The leg is medium in length, brownish in color. This mushroom can be eaten after pickling.
Found under beech or oak from June to October.
6
The hat is light and 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. The leg is long, white. The dung beetle must be prepared within the first 2 hours after cutting, after boiling it first.
It can be found in loose soil in pastures and meadows. It grows from June to October.
7
The cap is rounded in young mushrooms, but becomes flat with age. The color varies from yellow to brown. The surface of the valuu is shiny and slightly slippery if you touch it. The pulp is light, quite fragile, bitter. The leg of the value is barrel-shaped, 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 pickled.
It grows in coniferous forests and is found 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 is light in color and has a fruity smell. The leg is medium in height, hollow, and has the same color as the cap. Mushrooms are soaked and salted.
Grows in clearings and forest edges. You can find it from July to September.
9
These mushrooms have a wide, white cap covered with small fibers. The pulp is dense, hard, and produces a caustic juice. The leg is short and fleecy. It is recommended to soak it before salting.
They grow in groups, under pine needles or birch. Collected between July and October.
10 Gorkushka
The cap is bell-shaped, with raised edges. Outwardly it resembles a chanterelle, but differs in brown-red color. The surface is smooth, covered in small fibers. The color of the flesh is lighter than that of the cap, fragile, and secretes caustic juice. The leg is of medium length, reddish in color, covered with villi. The mushroom should also be soaked and salted.
Collected close coniferous trees and birch groves. Mostly found from July to October.
Marsupials
This category includes all mushrooms that have spores in a special bag (ask). Therefore, the second name of this type of mushroom is ascomycetes. The bursa 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 ones we can name only black truffle.
The fruiting body has an irregular tuberous shape. The surface is coal-black, covered with numerous irregularities. If you press on the surface of the mushroom, it changes color to rusty. The pulp is light gray in young mushrooms and dark brown or black-purple in old ones. Permeated 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 irregular in shape, with numerous protrusions. The color ranges from light to yellowish. Old mushrooms become covered with reddish spots. The pulp is white, has a pronounced smell and nutty taste. When consumed, it requires additional cooking.
Found among coniferous trees in the cold season.
2 Regular line
The cap is irregularly shaped and dotted with numerous grooves. The color is most often brown, with a dark tint, but there are representatives of brighter colors. The pulp is quite brittle in structure, smells like fruit, and tastes good. The leg is full and light.
This mushroom should be boiled before eating for 25-30 minutes. Most often the line is dried out.
Can be found in coniferous forests and under poplars. Fruits from April to June.
3
The hat is round in shape, elongated at the end. The color may vary from yellowish to brown. The surface is uneven, covered with cells of different shapes and sizes. The pulp has a very brittle and delicate structure, it is creamy in color and has a pleasant taste. The leg is cone-shaped. Young mushrooms are white, while older ones become close to brown. Suitable for consumption 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 lobed fruits have an irregular shape, with the stem fused to the cap. The leg is covered with small grooves. The fruits are usually light or cream in color. It is eaten after boiling.
It is recommended to search in coniferous forests from July to October.
5 Otidea (donkey's ear)
The fruiting body is a cup 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. It mainly grows in moss or on old wood.
Marsupial fungi 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 distinctive features It's hard not to make a mistake. 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.
0Publications: 149
Anyone who does not understand mushrooms is limited to buying them in the supermarket. After all, champignons and oyster mushrooms grown under the artificial sun inspire more confidence than unknown natural gifts. But true mushroom pickers will not be able to be satisfied with the taste of fruits that have not smelled of pine needles and have not been washed with morning dew. And it’s very difficult to deny yourself forest walks on a clear weekend. Therefore, let's take a closer look at the external signs of popular edible mushrooms in our region.
Main characteristics of edible mushrooms
It is simply impossible to cover all the biological and ecological diversity of fungi on a planetary scale. This is one of the largest specific groups of living organisms, which has become an integral part of terrestrial and aquatic ecosystems. Modern scientists know many species of the mushroom kingdom, but today there is no exact figure in any scientific source. In different literature, the species number of mushrooms varies from 100 thousand to 1.5 million. It is characteristic that each species is divided into classes, orders, and also has thousands of generic names and synonyms. Therefore, it is easy to get lost here, just like in the forest. 
Did you know? Contemporaries consider the most unusual mushroom in the world to be Plasmodium, which grows in central Russia. This creation of nature can walk. True, it moves at a speed of 1 meter every few days.
Edible mushrooms are considered to be those specimens that are approved for consumption and do not pose any risks to human health. They differ from poisonous forest fruits in the structure of the hymenophore, the color and shape of the fruiting body, as well as the smell and taste. Their peculiarity lies in their high gastronomic properties. It’s not for nothing that among mushroom pickers there are parallel names for mushrooms - “vegetable meat” and “forest protein”. It has been scientifically proven that such gifts of nature are rich:
- proteins;
- amino acids;
- mycosis and glycogen (specific mushroom sugar);
- potassium;
- phosphorus;
- gray;
- magnesium;
- sodium;
- calcium;
- chlorine;
- vitamins (A, C, PP, D, all group B);
- enzymes (represented by amylase, lactase, oxidase, zymase, protease, cytase, which are of particular importance because they improve the absorption of food).
Many types of mushrooms in their own way nutritional value compete with potatoes, vegetables and fruits traditional for the Ukrainian table. Their significant drawback is the poorly digestible shells of mushroom bodies. That is why dried and ground fruits bring the greatest benefit to the human body. Did you know? Of the entire mushroom kingdom, the rarest specimen is considered to be the mushroom Chorioactis geaster, which translated means “devil’s cigar.” It is found in isolated cases only in the central zones of Texas and on some islands of Japan. A unique feature of this natural miracle is the specific whistle that is heard when the mushroom releases spores..
Soviet scientists, based on the nutritional characteristics of mushrooms, divided the edible group into 4 varieties:
- Boletuses, saffron milk caps and milk mushrooms.
- Birch boletus, aspen boletus, oak boletus, buttercup, trumpet mushroom, white mushroom and champignon.
- Moss mushrooms, valui, russula, chanterelles, morels and autumn honey mushrooms.
- Rowers, raincoats and other little-known, rarely collected specimens.
Today this classification is considered a little outdated. Modern botanists agree that dividing mushrooms into food categories is ineffective and the scientific literature provides an individual description of each species. Beginning mushroom pickers should learn the golden rule of “quiet hunting”: one poisonous mushroom capable of ruining all the forest trophies in the basket. Therefore, if you find any inedible fruit among the harvested crop, do not hesitate to throw all the contents into the trash. After all, the risks of intoxication cannot be compared with the time and effort spent. Edible mushrooms: photos and names
Of the entire variety of edible mushrooms known to mankind, there are only a few thousand. At the same time, the lion's share of them went to representatives of fleshy micromycetes. Let's look at the most popular types.
Did you know? Real mushroom giants were found by Americans in 1985 in the states of Wisconsin and Oregon. The first find was striking with its 140-kilogram weight, and the second with the area of the mycelium, which occupied about a thousand hectares.
In botanical literature this forest trophy is designated as or ( Boletus edulis). In everyday life it is called pravdivtsev, dubrovnik, shirak and belas. 
The variety belongs to the Boletaceae genus and is considered the best of all known edible mushrooms. In Ukraine it is not uncommon and occurs from early summer to mid-autumn in deciduous and coniferous forests. Often, boletus can be found under birch, oak, hornbeam, hazel, spruce and pine trees.
- a cap with a diameter of 3 to 20 cm, a hemispherical, convex shape, brown in color with a smoky or reddish tint (the color of the cap largely depends on the place where the fungus grows: under pine trees it is purple-brown, under oak trees - chestnut or olive green, and under birch trees - light brown);
- leg from 4 to 15 cm long with a volume of 2-6 cm, club-shaped, cream-colored with a grayish or brown tint;
- white mesh on the top of the leg;
- the flesh is dense, juicy, white, and does not change when cut;
- fusiform spores of yellowish-olive color, about 15-18 microns in size;
- a tubular layer of light and greenish tones (depending on the age of the mushroom), which is easily separated from the cap;
- The smell at the cutting site is pleasant.
Important! Boletuses are often confused with bitterlings. This inedible mushrooms, which are distinguished by pinkish spores, a black mesh on the stalk and bitter pulp.
It is worth noting that the skin of true porcini mushrooms is never removed from the cap. In Ukraine, industrial harvesting of these forest trophies is carried out only in the Carpathian region and Polesie. They are suitable for fresh consumption, drying, canning, salting, and pickling. Traditional medicine advises introducing belas into the diet for angina, tuberculosis, frostbite, loss of strength and anemia. Volnushka
These trophies are considered conditionally edible. They are used for food only by residents of the northern regions of the globe, and Europeans do not recognize them as food. Botanists call these mushrooms Lactárius torminósus, and mushroom pickers call them tormentos, decoctions and rubellas. They represent the Russula family of the genus Mlechnik, and are pink and white.
Pink waves are characterized by:- cap with a diameter of 4 to 12 cm, with a deep depression in the center and convex, pubescent edges, pale pink or grayish in color, which darkens when touched;
- leg about 3-6 cm high with a diameter of 1 to 2 cm, cylindrical in shape, powerful and elastic structure with specific pubescence on a pale pink surface;
- cream or white spores;
- the plates are frequent and narrow, which are always interspersed with intermediate membranes;
- the pulp is dense and hard, white in color, does not change when cut and is characterized by abundant, sharp-tasting juice secretion.
Important! Mushroom pickers should pay attention to the fact that mushrooms are characterized by variability, which depends on their age. For example, the caps can change their color from yellow-orange to light green, and the plates can change from pinkish to yellow.
White waves are different:- a cap with a diameter of 4 to 8 cm with white, densely pubescent skin (in older specimens its surface is smoother and yellower);
- stem with a height of 2 to 4 cm with a volume of up to 2 cm, cylindrical in shape with slight hairiness, dense structure and uniform color;
- the pulp is slightly aromatic, white, with a dense but brittle structure;
- white or cream-colored spores;
- the plates are narrow and frequent;
- white milky juice, which does not change when interacting with oxygen and is characterized by causticity.
Most often they grow in groups under birch trees, on forest edges, and rarely in coniferous forests. They are collected from early August to mid-autumn. Any cooking requires careful soaking and blanching. These mushrooms are used for preservation, drying, and pickling. Important! Edible volnushki can be easily distinguished from other milky mushrooms by the hairiness on the cap.
But in the latter version, the pulp becomes brown, which does not look aesthetically pleasing. Undercooked specimens are toxic and can cause digestive tract disorders and irritation of the mucous membranes. In salted form they are allowed to be consumed no earlier than an hour after salting.
The variety also represents the Russula family of the Mlechnikov genus. In scientific sources, the mushroom is designated Lactárius résimus, but in everyday life it is called real. 
Externally, this mushroom is characterized by:
- a funnel-shaped cap with a diameter of 5 to 20 cm with highly fleecy edges turned inward, with a wet, mucous skin of a milky or yellowish color;
- stalk up to 7 cm high with a volume up to 5 cm, cylindrical in shape, yellowish in color, with a smooth surface and hollow interior;
- firm white pulp with a specific fruity smell;
- yellow spores;
- plates frequent and wide, white-yellow;
- milky juice, pungent in taste, white in color, which changes to dirty yellow in the cut areas.
Important! Milk mushrooms are characterized by variability: old mushrooms become hollow inside, their plates turn yellow, and brown spots may appear on the cap.
This bright mushroom with a peculiar shape is found on postage stamps Romania, Moldova, Belarus. The true chanterelle (Cantharellus cibarius) is a member of the genus Cantharelaceae. 
Many people recognize her by:
- cap - with a diameter of 2.5 to 5 cm, which is characterized by asymmetrical bulges at the edges and a watering can-shaped depression in the center, a yellow tint and a smooth surface;
- stem - short (up to 4 cm in height), smooth and solid, identical in color to the cap;
- spores - their size does not exceed 9.5 microns;
- plates - narrow, folded, bright yellow in color;
- pulp - is dense and elastic, white or slightly yellowish, with a pleasant aroma and taste.
Important! Real chanterelles are often confused with their counterparts. Therefore, when harvesting you need Special attention pay attention to the color of the trophy's flesh. In pseudo-chanterelles it is yellow-orange or pale pink.
Please note that this species is not found on forest edges. In cooking, chanterelles are usually consumed in fresh, pickled, salted and dried forms. They have a specific aroma and taste. Experts note that this variety exceeds all mushrooms known to mankind in terms of carotene composition, but is not recommended in large quantities because it is difficult to digest in the body.
In the scientific literature, oyster mushrooms are simultaneously called oyster mushrooms (Pleurotus ostreatu) and belong to the predatory species. The fact is that their spores are capable of paralyzing and digesting nematodes living in the soil. In this way, the body compensates for its nitrogen needs. In addition, the variety is considered wood-destroying, since it grows in groups on stumps and trunks of weakened living plants, as well as on dead wood. 
It can most often be found on oaks, birches, rowan trees, willows, and aspens. As a rule, these are dense bunches of 30 or more pieces, which grow together at the base and form multi-tiered growths. Oyster mushrooms can be easily recognized by the following characteristics:
- the cap reaches about 5-30 cm in diameter, very fleshy, rounded ear-shaped with wavy edges (in young specimens it is convex, and in adulthood it becomes flat), smooth glossy surface and unstable peculiar tonality, which borders on ashy, violet-brown and faded dirty yellow shades;
- mycelial plaque is present only on the skin of mushrooms that grow in a humid environment;
- leg up to 5 cm long and 0.8-3 cm thick, sometimes almost invisible, dense, cylindrical in structure;
- the plates are sparse, up to 15 mm wide, have bridges near the legs, their color varies from white to yellow-gray;
- spores are smooth, colorless, elongated, up to 13 microns in size;
- The pulp becomes more elastic with age and loses its juiciness, it is fibrous, has no smell, and has an anise flavor.
Did you know? In 2000, a Ukrainian mycelium hunter from Volyn, Nina Danilyuk, managed to find a giant boletus mushroom that did not fit in a bucket and weighed about 3 kg. Its leg reached 40 cm, and the circumference of the cap was 94 cm.
Due to the fact that old oyster mushrooms are characterized by rigidity, only young mushrooms whose caps do not exceed 10 centimeters in diameter are suitable for food. In this case, the legs are removed from all trophies. The oyster mushroom hunting season begins in September and, under favorable weather conditions, lasts until the New Year. This species cannot be confused with anything in our latitudes, but for Australians there is a risk of putting the poisonous omphalotus in the basket.
This is the popular name for a certain group of mushrooms that grow on living or dead wood. They belong to different families and genera, and also differ in their preferences for living conditions. 
Autumn honey mushrooms are most often used for food purposes. ( Armillaria mellea), which represent the Physalacriaceae family. According to various estimates by scientists, they are classified as conditionally edible or generally inedible. For example, honey mushrooms are not in demand among Western gourmets and are considered a low-value product. And in Eastern Europe- these are one of the favorite trophies of mushroom pickers.
Important! Undercooked honey mushrooms cause people allergic reaction and severe eating disorders.
Honey mushrooms are easily recognizable by external signs. They have:- the cap develops up to 10 cm in diameter, is characterized by a convexity at a young age and a flatness at a mature age, it has a smooth surface and a greenish-olive coloring;
- the leg is solid, yellow-brown, from 8 to 10 cm long with a volume of 2 cm, with small flocculent scales;
- the plates are sparse, white-cream in color, darkening with age to pinkish-brown shades;
- spores are white, up to 6 microns in size, have the shape of a wide ellipse;
- the pulp is white, juicy, with a pleasant aroma and taste, on the caps it is dense and fleshy, and on the stem it is fibrous and rough.
They love the wood left after cutting: birch, elm, oak, pine, alder and aspen. In particularly fruitful years, there is a night glow of stumps, which is emitted by group growths of honey mushrooms. For food purposes, the fruits are salted, pickled, fried, boiled and dried. Important! When collecting honey mushrooms, be careful. The color of their cap depends on the soil in which they grow. For example, those specimens that appear on poplar, mulberry and white acacia are distinguished by honey-yellow tones, those that grow from elderberry are dark gray, those from conifers are purple-brown, and those from oak are brown. Edible honey mushrooms are often confused with false mushrooms. Therefore, only those fruits that have a ring on the stem should be placed in the basket.
Most mushroom pickers prefer green moss mushrooms (Xerócomus subtomentosus), which are the most common of their kind. Some botanists classify them as boletus mushrooms. 
These fruits are characterized by:
- a cap with a maximum diameter of up to 16 cm, a cushion-shaped convexity, a velvety surface and a smoky olive color;
- the leg is cylindrical, up to 10 cm high and up to 2 cm thick, with a fibrous dark brown mesh;
- brown spores, up to 12 microns in size;
- The pulp is snow-white; upon contact with oxygen it may acquire a slight blue tint.
Did you know? Although fly agarics are considered very poisonous, they contain much less toxic substances than the toadstool. For example, to obtain a lethal concentration of mushroom poison, you need to eat 4 kg of fly agarics. And one toadstool is enough to poison 4 people.
Among the edible varieties of boletus, white, swamp, yellow, Bollini, and larch species are popular. In our latitudes, the latter variation is especially popular. 
She is characterized by:
- cap up to 15 cm in diameter, convex in shape, with a bare sticky surface of lemon yellow or rich yellow-orange color;
- the stem is up to 12 cm high and 3 cm wide, club-shaped, with granular-mesh fragments at the top, as well as a ring, its color exactly matches the tone of the cap;
- spores are smooth, pale yellow, ellipsoidal, up to 10 microns in size;
- the flesh is yellow with a lemon tint, brownish under the skin, soft, juicy with hard fibers; in old mushrooms, the cuts turn a little pink.
Did you know? Truffles are considered the most expensive mushrooms in the world. In France, the price per kilogram of this delicacy never falls below 2 thousand euros..
This mushroom is also popularly called blackhead and. In botanical literature it is designated as Léccinum scábrum and represents the genus Obabok. 
He is recognized by:
- a cap with a specific color that varies from white to gray-black;
- club-shaped leg, with oblong dark and light scales;
- white pulp that does not change when in contact with oxygen.
Represents a family and includes about fifty species. Most of them are considered edible. Some varieties have a bitter aftertaste, which is lost with careful pre-soaking and cooking of forest products. 
Of the entire mushroom kingdom, russula stands out:
- the cap is spherical or prostrate (in some specimens it may be in the form of a funnel), with rolled, ribbed edges, dry skin of different colors;
- a cylindrical leg, with a hollow or dense structure, white or colored;
- the plates are frequent, brittle, yellowish in color;
- spores of white and dark yellow tones;
- the pulp is spongy and very fragile, white in young mushrooms and dark, as well as reddish in old ones.
Important! Russulas with caustic, burning pulp are poisonous. A small piece of raw fruit can cause severe irritation of the mucous membranes, vomiting and dizziness..
Fruiting for these representatives of the Obabok genus begins in early summer and lasts until mid-September. They are most often found in damp areas under shady trees. Rarely can such a trophy be found in coniferous forests. Boletuses are popular in Russia, Estonia, Latvia, Belarus, Western Europe and North America. 
The signs of this forest fruit are:
- a hemispherical cap, up to 25 cm in circumference, with a bare or fleecy surface of a white-pink color (sometimes there are specimens with brown, bluish and greenish shades of the peel);
- the leg is club-shaped, tall, white with brown-gray scales that appear over time;
- brown spores;
- the tubular layer is white-yellow or gray-brown;
- the pulp is juicy and fleshy, white or yellow, sometimes blue-green, upon contact with oxygen it very soon acquires a bluish tint, after which it turns black (it turns purple in the stem).
Did you know? It has been scientifically proven that mushrooms existed about 400 million years ago. Which means they appeared before the dinosaurs. Like ferns, these gifts of nature were one of the most ancient inhabitants of the globe. Moreover, their spores were able to adapt to new conditions for thousands of years, preserving all ancient species to this day.
These edible representatives of the Russula family have captivated all mushroom pickers with their specific taste. In everyday life they are called ridz or, and in scientific literature - Lactarius deliciosus. 
The harvest should be done between August and October. Often such trophies are found in damp forest areas. In Ukraine, these are Polesie and the Carpathian region. Signs of saffron milk caps are:
- cap with a diameter of 3 to 12 cm, watering can-shaped, sticky to the touch, gray-orange in color, with clear concentric stripes;
- the plates are deep orange and begin to turn green when touched;
- spores are warty, up to 7 microns in size;
- the stem is very dense, exactly matches the cap in color, reaches up to 7 cm in length, and up to 2.5 cm in volume, becomes hollow with age;
- the flesh is yellow in the cap and white in the stem; when exposed to oxygen, the cut areas turn green;
- The milky juice is purple-orange (it turns dirty green after a few hours) and has a pleasant smell and taste.
Did you know? A natural antibiotic, lactarioviolin, was found in saffron milk caps..
In France they call absolutely all mushrooms. Therefore, linguists are inclined to think that the Slavic name of a whole genus of organisms from the Agarikov family is of French origin. 
Champignons have:
- the cap is massive and dense, hemispherical in shape, which becomes flat with age, white or dark brown, up to 20 cm in diameter;
- the plates are initially white, which turn gray with age;
- leg up to 5 cm high, dense, club-shaped, always having a one- or two-layer ring;
- the pulp, which comes in all sorts of shades of white, when exposed to oxygen becomes yellow-red, juicy, with a pronounced mushroom smell.
Important! When collecting champignons, pay attention to their plates. This is the only important sign by which they can be distinguished from poisonous representatives of the Amanitov genus. In the latter, this part remains invariably white or lemon throughout their lives..
In the nature of the Eurasian continent, there is a small species diversity of such trophies. Mushroom pickers should only beware of yellow-skinned (Agaricus xanthodermus) and variegated (Agaricus meleagris) champignons. All other types are non-toxic. They are even mass-cultivated on an industrial scale.
Outwardly, these fruits are very unattractive, but in terms of their taste they are considered a valuable delicacy. In everyday life they are called “earth heart”, since they can be located underground at a depth of half a meter. They are also the “black diamonds of cooking.” Botanists classify truffles as a separate genus of marsupial fungi with an underground fleshy and juicy fruiting body. In cooking, the Italian, Perigord and winter varieties are most valued. 
They mainly grow in oak and beech forests in Southern France and Northern Italy. In Europe, specially trained dogs and pigs are used for “silent hunting”. Experienced mushroom pickers advise paying attention to flies - in places where they swarm, there will probably be an earthen heart under the foliage.
You can recognize the most valuable fruit by the following signs:
- the fruiting body is potato-shaped, with a diameter of 2.5 to 8 cm, with a weak pleasant odor and large pyramidal protrusions with a diameter of up to 10 mm, olive-black in color;
- the flesh is white or yellow-brown with clear light veins, tastes like fried sunflower seeds or nuts;
- ellipsoidal spores develop only in humus substrate.
Did you know? According to statistics, the world's truffle harvest is decreasing every year. On average, it does not exceed 50 tons.
This is a species of edible mushroom from the genus Lentinula. They are very widespread in East Asia. They got their name from growing on chestnut trees. Translated from Japanese, the word means “chestnut mushroom.” In cooking, it is used in Japanese, Chinese, Korean, Vietnamese and Thai cuisines as a gourmet spice. In oriental medicine there are also many recipes for treatment with these fruits. 
In everyday life, the mushroom is also called oak, winter, black. It is characteristic that in the world market shiitake is considered the second important mushroom that is cultivated industrially. It is quite possible to grow the delicacy in the climatic conditions of Ukraine. To do this, it is important to acquire an artificial mushroom substrate.
When collecting shiitake, you need to focus on the following characteristics of the mushroom:
- a hemispherical cap, up to 29 cm in diameter, with a dry, velvety skin of coffee or brownish-brown color;
- the plates are white, thin and thick, in young specimens they are protected by a membrane covering, and when squeezed they become dark brown;
- the leg is fibrous, cylindrical, up to 20 cm high and up to 1.5 cm thick, with a smooth light brown surface;
- white ellipsoidal spores;
- the pulp is dense, fleshy, juicy, cream or snow-white in color, with a pleasant aroma and a pronounced specific taste.
Did you know? The increased interest in shiitake on the world market is due to its antitumor effect. The main consumer of this delicacy is Japan, which annually imports about 2 thousand tons of the product.
The mushroom belongs to the Boletaceae family. In everyday life it is called bruise, poddubnik, dirty brown. The fruiting period begins in July and lasts until late autumn. August is considered the most productive. To search, you should go to forest areas where there are oaks, hornbeams, beeches, and birches. They also prefer calcareous soil and well-lit areas. These forest fruits are known in the Caucasus, Europe and the Far East. 
The signs of the mushroom are:
- cap with a diameter of 5 to 20 cm, semicircular in shape, with olive-brown velvety skin that darkens when touched;
- the pulp is dense, odorless, with a mild taste, yellow in color (purple at the base of the stem);
- the plates are yellow, about 2.5-3 cm long, green or olive in color;
- the leg is club-shaped, up to 15 cm high with a volume up to 6 cm, yellow-orange in color;
- spores are olive-brown, smooth, fusiform.
Important! If you eat undercooked or raw oak, severe poisoning can occur. It is strictly contraindicated to combine this product to any degree. culinary processing with alcoholic drinks.
Edible varieties of these fruits are mandatory must undergo thorough boiling. They differ from poisonous specimens in their bright color and not too tart odor. Most often used for filling pies, and also consumed freshly prepared. 
Experienced mushroom pickers advise going on a “quiet hunt” from the beginning of July to the second half of October. For improvement taste qualities Only the caps of young fruits are used for food. You can recognize them by:
- a bell-shaped cap with a circumference of up to 22 cm, with folded edges and a tubercle in the middle, a smooth surface of a matte or red color;
- stem up to 15 cm high, with a dense structure, cylindrical shape and color scheme corresponding to the cap (there are darker shades at the base);
- medium thick brown plates;
- The pulp is fleshy, dry, with a weak almond aroma, white in color, which does not change when cut.
Important! Pay attention to the skin of the talker's cap. Poisonous fruits always have a characteristic powdery coating on it.
Many novice mushroom pickers are always impressed by the appearance of bigheads. These trophies stand out very favorably against the background of their counterparts due to their impressive size and shape. 
They have:
- the fruiting body is large, can develop up to 20 cm in diameter, has a non-standard club-shaped shape, which hardly fits into generally accepted ideas about mushrooms;
- the leg can also reach 20 cm in height, it can be larger or smaller than the cap, its color is in harmony with the top;
- The pulp is loose, white in color.
Did you know? Mushrooms can survive at an altitude of 30 thousand meters above sea level, withstand radioactive radiation and pressure of 8 atmospheres. They also take root easily even on the surface of sulfuric acid.
He is a representative of the Borovikov family. In everyday life it is referred to as the yellow gill or yellow boletus. Very common in Polesie, Carpathian region and Western Europe. It is considered a heat-loving variety of Boletaceae. It can be found in oak, hornbeam, and beech plantings with high air humidity and clay substrate. 
Externally the mushroom is characterized by:
- a cap with a diameter of 5 to 20 cm, a convex shape, which becomes flat with age, with a smooth matte clay-colored surface;
- heavy pulp, with a dense structure, white or light yellow color, which does not change when cut, with a pleasant, slightly sweet taste and a specific smell, reminiscent of iodoform;
- leg with a rough surface, up to 16 cm high, up to 6 cm in volume, club-shaped, without mesh;
- a tubular layer up to 3 cm in size, yellow at an early age and olive-lemon at maturity;
- spores of yellow-olive color, up to 6 microns in size, fusiform and smooth.
Did you know? The history of mushrooms records a fact when Swiss mushroom pickers accidentally stumbled upon a huge trophy that had been growing for a thousand years. This giant honey fungus measured 800 m in length and 500 m in width, and its mycelium occupied 35 hectares of local national park in the city of Ofenpass.
Basic rules for picking mushrooms
Mushroom hunting has its risks. In order not to be exposed to them, you need to clearly understand that it is extremely important to be able to collect mushrooms and understand their varieties. 
To safely harvest forest trophies, you need to follow these rules:
- To search, go to environmentally friendly areas, away from noisy highways and production assets.
- Never put items in your cart that you are not sure about. In this case, it is better to seek help from experienced mushroom pickers.
- Under no circumstances should samples be taken from raw fruits.
- During a “silent hunt,” minimize touching your hands to your mouth and face.
- Do not take mushrooms that have a white tuberous formation at the base.
- Compare found trophies with their toxic counterparts.
- Visually evaluate the entire fruit: stem, plates, cap, pulp.
- Do not delay cooking the harvested crop. It is better to immediately carry out the planned processing, because every hour the mushrooms lose their value.
- Never drink water in which mushrooms have been boiled. It may contain many toxic substances.
- Remove copies damaged by the wormhole, as well as those that have any damage.
- Only young fruits should fall into the mushroom picker's basket.
- All trophies should be cut, not pulled out.
- The best time for “silent hunting” is considered to be early morning.
- If you go mushroom picking with children, do not lose sight of them and explain to the kids in advance about the potential danger of forest gifts.
Did you know? Soft mushroom caps can break through asphalt, concrete, marble and iron.
Video: rules for picking mushrooms
Mushroom poisoning is indicated by:
- nausea;
- vomit;
- headache;
- abdominal cramps;
- diarrhea (up to 15 times a day);
- weakened heartbeat;
- hallucinations;
- cold extremities.
It also wouldn’t hurt to clean the gastrointestinal tract using an enema and gastric lavage (drink about 2 liters of a weak solution of potassium permanganate to induce vomiting). With adequate treatment, improvement occurs within a day. During the “silent hunt”, do not lose your vigilance, carefully inspect the trophies and, if you have doubts about their edibility, it is better not to take them with you. Video: mushroom poisoning
Was this article helpful?
Thank you for your opinion!
Write in the comments what questions you have not received an answer to, we will definitely respond!
67
once already
helped
Epithelial threads. Mushrooms are not able to produce chlorophyll like plants, so they are highly dependent on their environment. It is from rotting leaves and decomposing remains of living beings that they consume all the necessary substances for growth and development. They are rich in organic matter.
About 200 species of mushrooms grow in the forests of our country, but only 40 species of them can be eaten by humans. Energy value the product is low, about 300-500 calories per 1 kg. The chemical is close to vegetable crops, despite the fact that the set of amino acids is similar to products of animal origin.
What mushrooms grow under pine trees? These are saffron milk caps, svinushki, russula, Polish mushrooms, boletus, greenfinches, mokrukha and fly agarics. In spruce forests you can find porcini mushrooms, butterfly mushrooms, spruce mushrooms, garlic mushrooms, forest champignons, puffballs and yellow milk mushrooms.
White pine mushroom
Most often, when asked what mushrooms grow under pine and spruce, the answer is “white.” This fruiting body has many synonyms: porcini mushroom, pine boletus.
Its cap can reach 20 cm in diameter, predominantly wine-red or brownish in color. The leg has a swollen appearance and is similar in color to the color of the cap, but of a lighter shade. The pulp does not darken when cut, but is always white.
The mushroom can be found in darkened and highly lit areas of the forest. It has been established that illumination does not affect yield. It can bear fruit either singly or in groups.
Mushroom picking occurs in the summer-autumn period. The highest yield occurs at the end of August. In some regions there are specimens weighing up to 1 kg. Mushroom pickers prefer young mushrooms that are not affected by larvae and have a more delicate taste.
Porcini mushroom can be prepared in any way: fried, pickled, dried. In some regions, salads are seasoned with fresh porcini mushroom.
Ryzhik
Camelina is one of those mushrooms that grow under pine and spruce. They are distinguished as having a cap of orange or red-orange color. has a yellowish tint or lilac-greenish. The fruiting individuals of this species are covered with mucus. When you cut or touch it, green spots appear. It has a pronounced smell of milky juice.
Spruce mushrooms feel best in places where moss grows, there are small hummocks, and also near lingonberries and blueberries.
The pine species is most often found in drier areas of the forest, on small hills near young pines.
The mushroom is best suited for marinating and frying in sour cream.
Mosswort
Externally, the mushroom looks like an aged white one. In our region, green moss fly is predominantly found. The velvety cap acquires a greenish-purple hue over time. The advantage grows on the edges and roadsides.
The mushroom has a pronounced fruity flavor and is eaten boiled or fried.
If we discuss what mushrooms grow under pine trees, then they include the “relative” of the flywheel - the Polish mushroom. By appearance strongly resembles white. The cap can reach 15 cm in diameter, velvety, brown or brown. A blue color appears on the cuts; the flesh itself is white, with a yellowish tint. The mushroom can be prepared in any way known to man.
Butter
Oiler is the name of a huge group of mushrooms from the Boletaceae family, which includes about 40 representatives. The main difference between the family is that all its representatives have an oily cap.
Perhaps this species leads the list of what mushrooms grow under pine trees in our country. Although they are found in Africa and Australia, that is, in those countries with a temperate climate.
In our forests, the common and autumn oiler are found predominantly. The fungal cap has a small bump in the center. The color is usually brownish, but there are specimens with a brown or olive tint. The peel is easily removed from the mushroom; inside there is soft and juicy pulp, yellowish in color.
The oiler feels good near young pines, but is also found in mixed forests. The mushroom loves soil with good drainage, that is, sandstone. He accepts greenfinches, chanterelles and russula as neighbors. Grows mainly in groups.
It bears fruit almost throughout the warm season, from July to October, the main thing is that the atmospheric temperature is above 18 degrees. When the temperature drops to -5, mushroom growth stops completely.
The category of what mushrooms grow under pine trees includes summer and granular butterflies. There are few differences from the autumn and ordinary species; the color of the cap is ocher-yellow. Found mainly in pine forests.
Gruzd
This family of mushrooms includes several species. These are bitter milk mushrooms or bitter mushrooms, black milk mushrooms or chernukha mushrooms. Prefers forest floors. It can grow in spruce and pine forests, birch groves and areas where there is hazel undergrowth.
The bitterberry cap usually does not exceed 8 cm, similar to a funnel, the stem is high, up to 10 cm, and up to 1.5 cm in diameter. The color of the cap and stem is the same, reddish-brown.
The cap of the chernuka can reach 20 cm in diameter and is olive-brown in color. The leg is not high - up to 6 cm, but fleshy - up to 2.5 cm in diameter.
Although these species fall under the category of what mushrooms grow under pine trees (photos are located in the article), they are still conditionally edible, that is, they require compliance with a certain preparation technology. The mushroom is pickled only after pre-soaking or cooking.
Russula
In coniferous forests there are russulas that have an unusually huge species composition. The color of the caps is amazing: from brown and red to green and purple shades. But the structure of the cap is very fragile. Russulas are also called the most “democratic” mushrooms: they grow in spruce and pine groves, deciduous forests and wastelands. They can bear fruit in cool and hot seasons, depending on the subspecies.
Mostly russulas are fried or boiled, dried, since they are not suitable for pickling due to their fragile structure.
Harvesting Rules
It is very easy to recognize the mushrooms that grow under the pine tree. There are plenty of photos on the Internet; almost every home has a book on mushrooms. But even edible mushrooms can be dangerous to humans if certain rules are not followed:
- Picking mushrooms near highways and railway tracks is prohibited. There is a high risk that they will contain heavy metal salts and other harmful substances.
- Collect only those specimens that you are sure of. You shouldn’t taste them, especially not let children do it.
- Inspect the mushrooms carefully: they should not be damaged or have wormholes. When you come home again, inspect the harvested crop and discard damaged specimens.
- Do not pull out the mushroom along with the mycelium. If you do this, then after a couple of weeks there will be no new mushrooms in this place.
If you have the slightest doubt, for example, if the mushroom is of an unknown species, discard it. Happy quiet hunting.
Sometimes, while walking, a person stumbles upon a mushroom clearing and does not understand whether they are edible or not. Forest mushrooms or not. If you have a concept and idea about the “correct” mushrooms, then any confusion about which mushrooms are edible will disappear by themselves. When engaging in tourism, as a hobby, or simply to be on the safe side in different life situations, it is necessary to have knowledge about mushrooms and their varieties.
The structure of mushrooms and their features
Safe species differ from poisonous and inedible ones in the shape and color of the fruiting body, the structure of the hymenophore and the smell.
Edible mushrooms are tubular: they received this name due to the fact that under their cap there are tubes similar to a sponge - they contain spores.
Most types of edible mushrooms have similar description, but they are not all alike, and this must be taken into account when collecting.
False varieties, on the contrary, have a lamellar cap structure, characteristic of most inedible ones. One thing to keep in mind is that most are very similar to edible ones.
Edible varieties
Experts have long verified a list of commonly found edible mushrooms that can be eaten even without heat treatment.
It includes: oyster mushrooms, mushrooms, honey mushrooms, boletus mushrooms, champignons, chanterelles, moss mushrooms, truffles.
You can expand this list and understand what these mushrooms look like by reading their description:
Podtopolnik mushroom or poplar row mushroom
Different mushrooms present different gastronomic interests. Of course, you shouldn’t pick all the mushrooms in a row, even if they are edible.
To get the maximum benefit from the situation, you should focus on the mushrooms belonging to certain categories.
Categories and classifications
When distinguishing, it is worth considering their affiliation - they are edible and conditionally edible. Edible mushrooms include mushrooms that can be eaten without processing. Conditionally edible - those that must be thermally treated before consumption - by scalding, boiling, etc. Edible mushrooms in Russia are divided into 4 categories:
- The best representatives of the mushroom world, who are revered among cooks and mushroom pickers. They have high nutritional value and good protein potential. These include white mushrooms, boletus mushrooms, saffron milk caps, milk mushrooms, and champignons.
- Edible and conditionally edible. These include, for example, some boletuses (yellow boletus), some oak boletuses (common and speckled boletus), boletuses (all aspen boletuses and many boletus boletuses), all edible buttercups, some boletus mushrooms (chestnut boletus boletus).
- This category includes edible and conditionally edible, but not the best and most useful specimens, worse in quality than mushrooms of the first two categories. These include almost all moss mushrooms, some butterflies (yellowish, gray, ruby), many milkweeds (smooth, gray and red), many champignons.
- The worst category of edible and conditionally edible mushrooms. These are all scales, umbrellas, sawfoils, rows, oyster mushrooms, cobwebs, cystoderms, plutea, puffballs, and hedgehogs.
Edible mushrooms of Siberia, the Urals, the Russian North, in general, the entire taiga zone of our country. Taiga mushrooms, which we all love to hunt, because going for mushrooms is a quiet hunt that does not require shooting. Every autumn, crowds of people go to the taiga and collect boxes full of various edible mushrooms. Mushrooms are very nutritious food, although due to some of their characteristics, not all nutrients can be absorbed by our body. Mushrooms contain many essential amino acids, but many of them are not absorbed due to their chitinous shells, which 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. So:
White mushrooms of Siberia
Or Volzhanka, as it is popularly called, prefers to grow in birch forests or mixed ones in well-lit areas among grass. It forms mycorrhiza with birch, mainly with aged trees. Sometimes found in wetter places. A good harvest of these mushrooms can be collected in the forests of the northern climate zone. Usually grows in groups, but single individuals are also found.
The most favorable period for hunting for tremors begins at the end of July and lasts until the first half of September, although you can find this mushroom in June and October. The appearance of this mushroom looks like this:
- The cap is funnel-shaped, with a well-pressed center; as the mushroom matures, it takes on a flatter shape. The edges are turned down, and the surface is covered with thick, dense fibers arranged in the shape of concentric circles. The edge of the cap is well pubescent. The color is pink-orange, slightly reddish; in the sun the skin fades and becomes pale pink or whitish. The diameter rarely exceeds 10 cm, however, there are specimens with large cap sizes (up to 15 cm);
- the leg is short, up to 6 cm high and up to 2 cm thick, in the shape of a cylinder tapering towards the base or smooth, covered with fluff. It is very dense, but in adult mushrooms a cavity forms inside it. There are sometimes small pits on the outside. Surface color is pinkish;
- the pulp is fragile (in young mushrooms it is denser), cream or white in color; when damaged, it abundantly secretes white milky juice, which has a pungent taste and emits a light resinous aroma. At a break, when in contact with air, its shade does not change;
- the plates are frequent and narrow, descending along the stalk, of a whitish hue. There are also small intermediate plates;
- The spores are white.
Russula
How many are there? The name is the same, but they differ 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 russula pulp is like 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. Scaly or greenish russula (R. virescens), green russula (R. aeruginea) and their analogues - have a dangerous poisonous double- pale toadstool. The fruiting period of these mushrooms coincides, they grow the same in mixed and deciduous forests, and even look similar in appearance with snow-white legs and plates, as well as grass-green or gray-green caps. Therefore, when collecting green-capped russula, they cannot be “tested on the tongue”, and “falseness” can be determined by other external signs typical of the pale grebe - the presence of a ring and a volva on the stalk.
Gruzd
There is parchment, yellow, black, but this milk mushroom 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. Dry milk mushrooms are common in coniferous and mixed forests. This species is called Russula delica, or podgrudok. In essence, it is a genus of russula. Real milk mushrooms are rare inhabitants of forests, they are much more difficult to find, they have a bitter milky juice. And the so-called dry milk mushrooms grow from July to October in birch groves, pine and coniferous forests, and their quantity can be simply incredible. It is very easy to detect these strong white creatures in the dry, dark soil of coniferous forests. The defenseless white color stands out against the dark background of the earth and fallen pine needles. But among the grass, the search becomes more complicated: you need to carefully look at each tubercle. Dry breast has a white smooth surface. In young fruiting bodies it has a slight bluish tint; the blue color is even more noticeable with reverse side mushroom. The diameter of the cap can reach 20 cm, while at first the shape is always convex with a small hole in the center, the edges are turned down. The older the dry milk mushroom (photo below), the more the cap opens, cracks in dry weather, and in rainy summers it is certainly eaten away by slugs and flies. Over time, yellow and brown spots appear over the entire surface. Dry milk mushrooms - lamellar mushrooms, with white dense flesh, without a pronounced taste or smell
Chanterelle
The mushroom is edible; culinary experts undeservedly included it in the third category. The chanterelle got its name because of its yellow color. The fungus is like an egg yolk, and when there are a lot of them, it’s like a living omelette frozen on the grass. Take a closer look at them and see how the delicate yellow folds of the plates fancifully branch out all the way to the ground along the tapering stem. The sinuous and raked edges of the corrugated caps are beautiful. deserve not only the attention of mushroom pickers, but also respect. Chanterelles always grow in large families, sometimes occupying entire meadows. When young, the mushrooms are convex, quite neat, aligned, sometimes arranged in rows. The more “older” ones have a high leg, an even cap, they are fleshy, dense - the joy of a mushroom picker. But the smell of chanterelles is especially pleasant; it is typical for this type of mushroom, and it certainly cannot be confused with any other. Some mushroom pickers, praising mushrooms, describe this smell as a mixture of steamed birch leaves and mint.
With age, only one thing changes in chanterelles: their elastic young body acquires a more rubbery structure, especially in dry weather, and becomes flabby in damp weather. Towards the end of summer, the cap of the mushroom takes the shape of a funnel, the edges of which often become uneven, as if torn.
Sometimes a mushroom picker wanders through the forest for a long time, especially if the weather is dry, looks at fallen trees, stirs up old leaves and suddenly comes out into a clearing strewn with chanterelles; even in dry times you can profit from these mushrooms by picking up quite a lot of them.
The first chanterelles, depending on the area, do not appear at the same time, some a little earlier, others a little later, but already now, at the beginning of July, they are definitely there in the forest. Heaps, stripes, circles are the favorite placement options for fox families. By the way, you can collect chanterelles not only in baskets, but also in buckets, bags, backpacks, this is the only type of non-fragile mushroom, and even the most productive species, in any area, especially if there is enough moisture in the soil, chanterelles make up about a quarter of all mushrooms of mixed forests.
Raincoat
- There is such a mushroom. It, unlike others, has a completely closed fruiting body, within which numerous spores are formed. There are no poisonous raincoats among them. If they are called that, it means they always appear after rain. Young fruiting bodies puffballs are edible. They are tasty and nutritious when fried, in broths and soups. When dried and cooked, they retain their white color. In terms of protein content, they are superior even to porcini mushrooms.Valuy
Other names: bull, weeping mushroom And . This taiga mushroom is easy to recognize. The hat of young Valuevs is like a small slippery ball, and those of older ones spread out with a flat roof. Some mushroom pickers do not collect valui, because if they do it, the basket will fill up very quickly. But why disdain these edible mushrooms, although they belong to the third category? So, mushroom pickers need to know that the goby is very tasty in pickling, when there is only one there, i.e. without admixtures of other taiga mushrooms. Best time collecting values when they are born in herds. And don't be afraid of the acrid taste raw mushroom, it completely disappears in salting. But it is better to salt the valui in a hot way, i.e. Boil for 10 minutes before salting.
Champignon
Light gray mushroom. The most popular and widespread mushroom in the world. In nature they grow: in places with moist soil; on soil with a large amount of natural fertilizers; on lands rich in compost. In Russia, they can be found not far from human habitation, in the forest, in the meadow, in a forest clearing. The variety of species is so wide that it sometimes surprises even experienced mushroom pickers. The most common is the common meadow, which can be bought in any store and is successfully grown in a mushroom farm. All types of champignons are somewhat similar, but they also have noticeable differences. Meadow, or ordinary, is a white mushroom with a rounded cap, the edges of which are curved inward and pressed against the stem. Its weight ranges from 10 to 150 g. Meadow champignon is unpretentious and is able to grow near people’s homes, especially in rural areas. The cap changes shape as the mushroom grows. It retains its convexity, but becomes increasingly flatter. The plates underneath are loose, thin and wide. They are pinkish in color and gradually acquire a brown tint. The color of the cap itself is white, with grayish scales in the middle. There are meadow species with white-pink or gray caps, the surface of which is soft and silky to the touch.
The stem of this mushroom is dense, fibrous, and quite wide. Its diameter reaches 1-3 cm. The height of the leg is 3-10 cm. It is smooth, widened at the base. While the mushroom is young, its cap is connected to the stem by a white blanket, but over time this connection disappears, and a thin white ring remains. It may persist or completely disappear with the growth of the fungus.
A distinctive feature is its pulp, or more precisely, its color. Dense, white, when scrapped it changes, becoming pinkish. These mushrooms have a rather strong and pleasant mushroom aroma. Not just edible, but very tasty, meadow champignons are used to prepare a wide variety of dishes and are even eaten raw. Distinguish edible champignons from similar ones poisonous mushrooms, maybe by records. In champignons they are dark in color, while in poisonous mushrooms they are light, sometimes yellowish. In terms of its dietary properties, it is inferior in calorie content to many of the mushrooms presented above.