We invite you to familiarize yourself with the classification of mushrooms, in which we will talk about edible, inedible, conditionally edible and poisonous species mushrooms

Edible mushrooms

All mushrooms that cannot cause harm to health and do not require heat treatment before consumption are classified as edible. Most edible mushrooms have good taste, and some are even considered delicacies. The total number of edible mushroom species reaches several thousand.

Conditionally edible mushrooms

Conditionally edible mushrooms can have a high nutritional value, but they cannot be eaten raw. The fact is that such mushrooms usually have a caustic or bitter taste, or contain a weak poison. All this is not a reason to refuse them, because such features can be eliminated through culinary processing (soaking, boiling, etc.), after which the mushrooms become completely edible.

By clicking on the links, you can see the description of conditionally edible mushrooms from the picture: , Giant String, Pink Volnushka, Speckled Dubovik, Black Mushroom, .

Inedible mushrooms are usually called all mushrooms that do not contain toxic substances, but are not eaten for various reasons. Most often, mushrooms fall into the category of inedible due to their unpleasant taste and smell, hardness of the pulp, insufficient knowledge, small size and structural features of the fruiting body.

By clicking on the links, you can see the description of inedible mushrooms from the picture: Ravenel's mutinus, Common puffball, Golden puffball, Red trellis.
To learn about other mushrooms in this category, visit the section.

Poisonous mushrooms

Poisonous mushrooms characterized by the presence of toxins in them that provoke a variety of poisonings. Based on the effects of toxic substances on the human body, poisonous mushrooms are divided into three types: those that cause food poisoning, those that disrupt the functioning of the nervous system, and those that are deadly poisonous. Of the more than 5,000 mushrooms growing in Europe, only about 150 are considered poisonous.

About the classification of mushrooms

Finally, I would like to say that the classification of mushrooms in different countries may vary. There are mushrooms that in Russia will be classified as inedible, but in other countries they may well be classified as edible. Also, authors of books about mushrooms sometimes disagree about the edibility and toxicity of some mushrooms. Therefore, if you have even the slightest doubt about any mushroom, you don’t need to take it!

A trip to the forest is almost always accompanied by picking wild berries or mushrooms. And if we have already studied, let’s now move on to mushrooms.

Mushrooms are a very nutritious and healthy food. Almost every culture uses them for cooking. Most edible mushrooms grow in middle lane– in Russia and Canada.

This biological species is of particular value due to its composition: Their high protein content allows them to replace meat. Unfortunately, the high chitin content guarantees a more complex and lengthy process of digesting mushrooms.

What types of mushrooms are there: types, description, photo

People are accustomed to calling the stem and cap, which are suitable for food, a mushroom. However, this is only a small part of a huge mycelium, which can be located both in the ground and, for example, in a stump. There are several common edible mushrooms.

List of inedible mushrooms

For all its diversity, the world of mushrooms is only half useful for humans. Other species are dangerous. Unfortunately, the types of mushrooms that can cause enormous harm to humans are not much different from their healthy and tasty counterparts. The only way to guarantee your safety is to collect and eat only familiar mushrooms.

They are classified as dangerous.

1. The pig is thin. Can harm the kidneys and change the composition of the blood.
2. Gall mushroom. Similar to white, differs in black mesh on the base.
3. Death cap. It is considered the most dangerous of all mushrooms. Most often they are confused with champignons. It differs from the latter in the absence of a skirt and white plates. Edible mushrooms have colored plates.
4. Fly agarics. The most famous of the dangerous mushrooms. There are many subspecies, the classic one has a red speckled cap, and there may also be yellow and white caps. There are also edible subspecies, however, experts urge not to eat any of the fly agarics.
5. Row. It has several varieties that are equally dangerous to humans.
6. False scent. It looks like its edible counterpart, except for the skirt on its legs. Dangerous mushrooms do not have it.
7. Talker. It has a hollow stem and a small cap. Does not have a strong odor.
8. Fiber fiber. Grows in various forests and gardens, loves beech and linden. In case of poisoning, symptoms will appear within a few hours.

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

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

Types and names of mushrooms with pictures

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

So, according to edibility they are divided into:

• Edible (white, boletus, champignon, chanterelle, etc.);
• Conditionally edible (dubovik, greenfinch, veselka, milk mushroom, line);
• Poisonous (satanic, toadstool, fly agaric).

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

Figure 1. Classification of edible varieties

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

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

Edible mushrooms: photos and names

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

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

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

• White mushroom (boletus)- the most valuable find for a mushroom picker. It has a massive light stem, and the color of the cap can vary from cream to dark brown, depending on the region of growth. When broken, the flesh does not change color and has a light nutty aroma. It comes in several types: birch, pine and oak. They are all similar in external characteristics and are suitable for food.
• Oyster mushroom: royal, pulmonary, carob and lemon, grows mainly on trees. Moreover, you can collect it not only in the forest, but also at home, by sowing the mycelium on logs or stumps.
• Volnushki, white and pink, have a cap pressed in the center, the diameter of which can reach 8 cm. The volushka has a sweet, pleasant smell, and at the break the fruiting body begins to secrete sticky sticky juice. They can be found not only in the forest, but also in open areas.
• Chanterelles- most often they are bright yellow, but there are also light-colored species (white chanterelle). They have a cylindrical stem that widens upward, and an irregularly shaped cap that is slightly pressed into the middle.
• Oiler There are also several types (real, cedar, deciduous, grainy, white, yellow-brown, painted, red-red, red, gray, etc.). The most common is considered to be the true oiler, which grows on sandy soils in deciduous forests. The cap is flat, with a small tubercle in the middle, and a characteristic feature is the mucous skin, which is easily separated from the pulp.
• Honey mushrooms, meadow, autumn, summer and winter, belong to edible varieties that are very easy to collect, as they grow in large colonies on tree trunks and stumps. The color of honey mushroom may vary depending on the region of growth and species, but, as a rule, its shade varies from cream to light brown. Feature edible honey mushrooms - the presence of a ring on the stem, which false doubles do not have.
• Boletus belong to the tubular species: they have a thick stem and a regularly shaped cap, the color of which differs depending on the species from cream to yellow and dark brown.
• Saffron milk caps- bright, beautiful and tasty, which can be found in coniferous forests. The hat is regular in shape, flat or funnel-shaped. The stem is cylindrical and dense, matching the color of the cap. The pulp is orange, but when exposed to air it quickly turns green and begins to secrete juice with a pronounced smell of pine resin. The smell is pleasant, and the taste of its flesh is slightly spicy.

Figure 3. The best edible mushrooms: 1 - butterfly, 2 - honey mushrooms, 3 - aspen mushrooms, 4 - saffron milk caps

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

Conditionally edible

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

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

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

Figure 4. Conditionally edible varieties: 1 - milk mushroom, 2 - greenfinch, 3 - morels

Some types of truffles, russula and fly agarics are also classified as conditionally edible. But there is one thing important rule, which should be followed when collecting any mushrooms, including conditionally edible ones: if you have even slight doubts about edibility, it is better to leave the catch in the forest.

Inedible mushrooms: photos and names

Inedible species include species that are not eaten due to health hazards, poor taste and too hard flesh. Many members of this category are completely poisonous (lethal) to humans, while others can cause hallucinations or mild illness.

It is worth avoiding such inedible specimens(with photos and names in Figure 5):

1. Death cap- the most dangerous inhabitant of the forest, since even a small part of it can cause death. Despite the fact that it grows in almost all forests, it is quite difficult to meet. Outwardly, it is absolutely proportional and very attractive: young specimens have a spherical cap with a slight greenish tint; with age it turns white and elongates. Pale toadstools are often confused with young floats (conditionally edible mushrooms), champignons and russula, and since one large specimen can easily poison several adults; if there is the slightest doubt, it is better not to put a suspicious or dubious specimen in the basket.
2. Red fly agaric, is probably familiar to everyone. It is very beautiful, with a bright red cap covered with white spots. Can grow either singly or in groups.
3. Satanic- one of the most common doubles of the porcini mushroom. It can be easily distinguished by its light cap and brightly colored leg, which is not typical for boletus mushrooms.

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

In fact, everyone edible double there is a false double that disguises itself as a real one and can end up in the basket of an inexperienced lover of a quiet hunt. But, in fact, the greatest mortal danger is the pale grebe.

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

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

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

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

Common hallucinogenic varieties include(Figure 6):

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

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

Most hallucinogenic species grow in places where edible species simply will not take root (overly swampy soils, completely rotten tree stumps and piles of manure). In addition, they are small, mostly on thin legs, so it’s difficult to confuse them with edible ones.

Poisonous mushrooms: photos and names

All poisonous varieties are in one way or another similar to edible ones (Figure 7). Even deadly pale grebe, especially young specimens, can be confused with russula.

For example, there are several boletus doubles - Le Gal boletus, beautiful and purple, which differ from the real ones by the too bright color of the stem or cap, as well as unpleasant smell pulp. There are also varieties that are easily confused with honey mushrooms or russula (for example, fiber and govorushka). Gall is similar to white, but its pulp has a very bitter taste.

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

There are also poisonous doubles of honey mushrooms, which differ from the real ones in the absence of a leathery skirt on the leg. Poisonous varieties include fly agarics: toadstool, panther, red, royal, stinking and white. Cobwebs are easily disguised as russula, saffron milk caps or boletuses.

There are several types of poisonous champignons. For example, the yellow-skinned one is easy to confuse with a regular edible specimen, but when cooked it gives off a pronounced unpleasant odor.

Unusual mushrooms of the world: names

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

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

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

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

Another unusual representative is considered to be the cerebral tremor, which is found mainly in temperate climate. You cannot eat it, as it is deadly poisonous. We have provided a far from complete list of unusual varieties, since specimens of strange shape and color are found all over the world. Unfortunately, most of them are inedible.

Review unusual mushrooms world is shown in the video.

Plate and tubular: names

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

The most famous representative of the tubular ones is considered to be white, but this group also includes boletus, boletus and boletus. Perhaps everyone has seen the lamellar one: it is the most common champignon, but it is among the lamellar varieties that there are the most poisonous ones. Among the edible representatives are russula, saffron milk caps, honey mushrooms and chanterelles.

Number of mushroom species on earth

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 culinary processing or during a fault;
• 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 included in separate category, because they secrete 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 treatment, 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 high nutritional value.

Among the edible tubular mushrooms there are many poisonous doubles. For example, safe White mushroom can be confused with inedible gall. 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, in particular mixed type or in 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. Internal structure porous, 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. Pulp is characteristic White 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 nearby 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 in 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 stalk. 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 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 - 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 russula 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, with an orange tint visible 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. She has a warm gentle- yellow, 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 yellow-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 near 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.

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 knowing the distinctive features it is difficult 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.

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Mushrooms germinate throughout the Russian Federation from the beginning of spring until the first frost. And in some regions where the temperature does not fall below 0 degrees, winter mushrooms delight mushroom pickers even in the cold months. December, January and February, although not the most popular mushroom months, are still relevant among professionals who know all the breeds not only by description and pictures, but also visually. But what should beginners do who don’t know most of the popular mushrooms, but want to make quiet hunting their hobby? As an option, find out the names of mushrooms with pictures, finding out which mushrooms are edible and which are inedible based on the description with the photo.

Today's article contains the most popular types of mushrooms with detailed description And distinctive features, telling how to distinguish false and poisonous species from conditionally edible and edible mushrooms. Useful information, presented briefly, can become not only useful in studying, but also a lifesaver and an extra reminder during a quiet hunt.

Classification of mushrooms

The mushroom world is divided not only into edible, inedible, conditionally edible and poisonous species, but also into classifications. The criteria divide mushrooms according to the structure of the cap into three types:

1) spongy or tubular - on the reverse side they resemble small tubes or a washing sponge;
2) lamellar - based on the name, they demonstrate the presence of plates;
3) marsupials - are wrinkled caps and are most often a breed of morels.

Mushroom season and germination sites

You can find mushrooms even close to the roadway. True, you should not collect the gifts of nature near contaminated areas. Mushrooms are like a sponge that absorbs toxins and poisons. Therefore, in order not to harm your health, doctors always urge collection only in places remote from the city. The absence of factories, roads and waste accumulations will protect the health of the mushroom picker and his loved ones from poisoning, intoxication and death.

It is better to start the hunting season in forest areas, fields and clearings. Untouched nature will allow you to collect the maximum usefulness from edible mushrooms sprouting on a coniferous or deciduous bed. After all, clean air, the absence of garbage, a favorable climate and fertile soil allow mushrooms to grow in large quantities.

The very first harvest appears in the spring. From mid-April, mushroom pickers go hunting for morels and strings. In the month of May, puffballs (aspen and birch boletuses), May row, champignons, puffballs and russula appear.

In summer, there are many times more mushrooms. Honey mushrooms and saffron milk mushrooms begin to appear in the coniferous forests, and honey mushrooms, as well as russula and semi-white mushrooms, begin to appear in the open spaces of fields and deciduous forests. Next to the edible gifts of the forest are fly agarics and toadstools.

From the end of summer you can find Assumption honey mushrooms, boletus, porcini and Polish mushrooms, volushki and milk mushrooms.

In autumn, noble species predominate: chanterelles, honey mushrooms, boletuses, saffron milk caps and milk mushrooms.

In winter, when the temperature ranges from 0 to 10 degrees Celsius, winter mushrooms can be found in forest areas.

Useful properties of mushrooms

Regardless of the type of mushroom, we can generalize that all edible and conditionally edible varieties consist of 85-90% water. The rest is proteins, fats, carbohydrates, fiber and minerals. Almost all mushrooms are low-calorie. Only three varieties of mushrooms can be considered an exception to the rule, and then only in dried form. We are talking about boletus, aspen and porcini mushrooms.

1) Mushrooms are ideal for the diet for gastrointestinal diseases, diabetes mellitus and kidney diseases.

2) Fresh mushrooms are low-calorie and suitable for dietary nutrition.

4) A rich number of vitamins, amino acids and microelements allow you to saturate the body with everything you need.

5) Some breeds are used for folk treatment of many diseases.

Edible species, names of mushrooms with pictures

Beginners should know what edible mushrooms look like. This will prevent confusion valuable species with false ones.

Porcini

Boletuses are the most valuable representatives of edible mushrooms. Due to their usefulness, rich taste, pleasant aroma and large size, preparing and eating them is a pleasure. They do not require heat treatment and are prepared without pre-cooking. You can use them to prepare any dishes of Russian cuisine, from light soups to delicious appetizers. In addition, boletus mushrooms can be dried, frozen and used for winter preparations.

You should be extremely careful when collecting porcini mushrooms. Beginners should learn to distinguish boletus from their false and poisonous counterparts. We are talking about gall and satanic mushroom.

Boletus

The category of obabaceae includes boletus. They have a reddish-red cap that resembles a half circle and a fleshy leg. On the back of the hat there is a spongy surface that resembles small tubes pressed together.

boletus

Another edible mushroom from the category of fungi. His distinctive feature is a dark brown cap, a light leg with black spots and light-colored flesh that changes color when cut to blue.

False boletus is easy to distinguish from its edible counterparts. Some have a pink sponge on back side caps, others - grayish or dirty beige.

Dubovik

Fans of porcini mushrooms will definitely like oak mushroom. A massive mushroom with a large rounded cap and a fleshy stem, they have delicate lemon pulp. Unlike its false brother, the satanic mushroom, it has a less intense color, but turns blue in the same way when cut.

Chanterelles

The names of mushrooms with pictures help to identify not only conditionally edible, but also tasty species that are of great value to mushroom pickers. Chanterelles are one of those breeds that require special attention.

Distinctive feature false chanterelles The color scheme will depend on the edible rocks. Real mushroom has a pale orange or slightly pinkish tint. The marginal line of the cap is wavy. The chanterelle is included in the lamellar category. On the reverse side of the cap there is a corrugated surface, tapering off in the stem area.

Butter

Easiest to define. They have a mucous surface on the cap. The thin film covering the cap is removed during cleaning to continue the heat treatment of the harvested crop.

False oil has a violet tint, less often - dark, close to black.

Mosswort

Another name of a mushroom with a picture that a novice mushroom picker should know is flywheel. In young individuals the cap is velvety, but with age it becomes cracked, from greenish to burgundy. When cut, the pulp does not change color, remaining exactly the same.

The place of growth is a cushion of moss.

Champignon

Honey mushrooms

The most popular are Uspensky honey mushrooms, which grow in deciduous and mixed forests. Their distinctive features are: small size, pimples on the cap, a ring on the stem and a light brown tint.

Meadow mushrooms are small and grow in families. They have a reddish tint. They can be found not only in meadows and fields, but also in the vicinity of cottages and village plots. Less often, they are found on paths.

Russula

There are many varieties of russula. They are not recommended for collecting by beginners, who may confuse edible and conditionally edible varieties with false doubles. This caution especially applies to red and purple russula.

Raincoat

It is difficult to confuse puffballs with other mushrooms. Small white balls with pimples, edible only when young, when the flesh is dense, white. With age, raincoats deteriorate, and their filling resembles a firecracker. It’s not for nothing that people call them gypsy dust.

Saffron milk caps

One of the most expensive and delicious gifts of the forest is saffron milk caps. Most often they grow in coniferous forests. Young pines and spruces are favorite places for the germination of saffron milk mycelium.

These mushrooms are orange-red in color. Under the cap, the ribbed surface may be green or bluish.

Pink wave

Slightly similar to a saffron milk cap - a pink wave. True, unlike it, it has a pinkish tint, circles on the cap and light flesh. The place of germination is only deciduous and mixed forests.

Cobweb

Umbrella

Repulsive appearance is often deceiving. Umbrella or pop in common parlance, unlike other edible mushrooms, is ideal for drying, frying and even making light soups.

Rows

Stitches and morels

Grow into spring time. They have a “brain-shaped” forum cap. Some are more elongated, others are short. Abroad, the lines are classified as inedible and even poisonous mushrooms. In Russia, there have been no cases of poisoning, and they continue to be collected along with other edible mushrooms.

Oyster mushrooms

The simplest mushroom, both to grow and to collect, is oyster mushroom. It grows on trees from the beginning of spring and bears fruit until the first frost. Less commonly, mushrooms survive even after a period of dormancy.

Birch sponges

In spring you can enjoy the harvest of birch sponges sprouting on birch trees. When young, they are edible and incredibly tasty.

Pictures of mushrooms with names: edible and inedible, photo:

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