Before you go into the forest, you need to be firmly sure which mushrooms are edible. Photos of mushrooms, with names, descriptions, information about the place of growth will help you understand this difficult process. If you are not careful about these truly delicious gifts of nature, it is very easy to make mistakes, because a mushroom growing in the shade can differ significantly from its warm counterpart sun rays, and the old mushroom is completely different from the young one.

When picking mushrooms, you need to carefully look at the color of the cap, crumb, plates and even rings on the stem. But the smell can let you down, sometimes poisonous mushrooms They smell very nice and this can be misleading.

• Edible;
• Inedible;
• Conditionally edible.

Edible mushrooms, photo and name, and description, of course, will help you decide when identifying a valuable food product rich in proteins and vitamins, minerals and aromatic. Quantity edible mushrooms reaches 500 species, but no more than 100 species are known to a wide circle, and no more than 10-15 are known to most mushroom pickers.

Great lovers and connoisseurs of mushrooms will always help a beginner understand their findings, but one should not trust them completely; mistakes are human. Therefore, by carefully looking at the photo and remembering exactly what the most common and valuable mushrooms look like, you can easily and independently decide on the edibility of a mushroom.

Mushrooms are divided into

• Marsupials or ascomycetes.

Morels and stitches belong to this family. Most morels are good, edible mushrooms, but strings without first boiling can be poisonous.

Truffles are also wonderful, delicious edible mushrooms with a tuberous body.

• Basidiomycetes

It is to this class that most of the edible and delicious mushrooms.

Family Agaricaceae or Champignonaceae

This family includes probably the most popular and famous mushroom champignon. Translated from French, it’s called a mushroom. Fleshy, large, white, with wide, loose plates under the cap. This mushroom has been cultivated by humans for over 200 years. Distributed in steppes and forest-steppes on manured, rich nutrients soil.

Champignon can be forest, elegant, two-ringed, thin, and the most valuable are:

• Meadow or ordinary. The cap of a young mushroom is from 2 to 6 cm, spherical, with age it becomes prostrate and increases to 12 cm. White, dry, clean, finely scaly. When broken, the white flesh turns slightly pink and emits a pleasant smell. The plates are slightly pink, wide. The mushroom stalk is widened at the base, white, ringed;
• Augustovsky. It differs from the others in that with age the cap becomes scaly with a more intense color in the center.

Boletaceae family

Types of edible mushrooms, photos and names from this family are familiar to many.

(gray, grainy, swamp and others), but the most delicious is considered to be real or autumn butterdish. The cap of the mushroom is covered with a film, slippery, brown, shiny in front cooking needs to be removed. The cap of a young mushroom itself is slightly spherical, and with age it becomes spread out. The tubular layer is light yellow to olive in color, covered with a white veil. The pulp is white to yellow-creamish. It bears fruit productively, especially in rainy summer and autumn in pine plantings and on sandy soils.

White (boletus)

Depending on the place of growth, its forms may differ in the cap, the shape of the stem, and the mesh pattern. This mushroom can be found both in summer and autumn, both in pine forests and oak groves, and its hat will depend on this. But it grows in groups, where one is there and the other is not related. But it is “white” because under any circumstances the color of its flesh does not change and remains snow-white.

The mushroom cap is spherical, and as it ages, it becomes flat. But the lower part, the pipes, turn slightly yellow as they age. The stem of the mushroom is covered with a mesh, from light brown to burgundy.

Polish

Delicious, beautiful and very aromatic. Its qualities are not inferior to white. The mushroom is not picky about its surroundings; it grows under pine and oak trees, both in summer and autumn. The cap resembles a convex brown mucus cushion, and in dry times it dries out.

Polish can be easily distinguished from all others by the bluish coloration appearing in the place where the tubular area was injured. The tubes themselves are initially light yellow, and then acquire a more intense green color. When cut, the pulp also turns blue and then becomes brownish.

The stem of the mushroom is dense, strong, white in young mushrooms, and slightly yellowed in old ones. The smell of this mushroom is no different from a real porcini mushroom.

boletus

White, pinkish, swamp, gray and many of its other brethren grow on moist soils, both under pine trees and birch trees, both singly and crowded. Depending on its proximity to the tree, the mushroom cap can be dark brown, brown, or light yellow. When it is humid, the hat is wet; in dry weather, it is dry. Sometimes the mushroom grows, but the cap seems to lag behind, then the flesh with the tubes is exposed and turns out slightly.

When cut, the mushroom is light in color, but as it weathers it turns pink and then darkens. The tubes are jagged at the ends, gray-brown. The leg is scaly, light, up to 5 cm in height. A young fungus has a thickened stalk at the bottom, which becomes slimmer with age.

Boletus

The name is completely unrelated to aspens; the mushroom can grow under different trees in mixed forests.

The cap of this mushroom can be either brown or red, yellow-brown or just brown. The young mushroom is bright, juicy, rich in color, convex in shape, and large. With age, it becomes smaller, as if drying out, and becomes much paler. The flesh is white, but turns pink when cut. The leg is long, dense, white with gray-brown scales.

The fungal tubes are small, at a young age gray, and then gray-brown.

White boletus

Significantly different from its counterparts. Very large, with a fleshy top, white or with a slight pinkish-grayish tint. The underparts with small pores are white when young, then slightly grayish.

The leg is slender downwards with a widening, the flesh of the base of the leg is blue, reaching black.

White boletus is usually more autumnal than all the others.

There are also at least 150 species of inedible and even poisonous mushrooms. Some inedible mushrooms They are not poisonous at all, but their smell and taste are so disgusting that they cannot be eaten.

Moss fly green

It can be either brown or red, olive green or burgundy. With a small convex, matte and dry cap. The tubular sublayer with large pores is yellow in color and turns blue under mechanical stress.

The leg is dark gray with a green tint, with small scales in the upper part.

A summer-autumn mushroom, sometimes until frost. It grows in both mixed and purely coniferous forests.

Moss fly brown

It is very similar to the previous one, but its flesh does not turn blue, but the tubes become blue when pressed.

Kozlyak

The cap is brown with dark and light shades, slimy in rain and matte, velvety in dry weather.

The pulp is elastic, yellow. Tubes with a yellow and greenish tint. The leg is smooth and even.

Loves damp places in coniferous forests.

Family Strophariaceae

Mostly edible mushrooms are included in this family. However, a large category of experts classify them as “conditionally edible mushrooms.” The fact is that the same honey fungus has only an edible cap and 2-3 cm of legs, closer to the cap, the rest of the mushroom is not edible. On the other hand, if White mushroom You can safely eat it raw, but conditionally edible ones should be boiled in salted water for at least 40 minutes with the obligatory draining of the water, or even better twice for 20-25 minutes with changing the water.

Summer honey fungus

Like all strophariids, the honey fungus loves company. These mushrooms grow in large groups; mushroom pickers are very fond of collecting these “seeds”. These mushrooms can be harvested from mid-summer until frost. The favorite place to grow is old wood, stumps, and the base of dried trees.

The young fungus has a hemispherical hat, its edges bend and turn into a veil that covers the plates. Mushroom can be anything brown tint with a transition to both yellow and olive green. The plates of the fungus are thin and frequent. A young mushroom wears a ring from the veil; with age, it falls off, leaving a slight trace.

The stem of the mushroom can reach 10 cm, and in diameter no more than 1 cm. When cut, the stem is filled, and only as it ages, it becomes hollow.

The body of the mushroom is soft with a very pleasant mushroom smell, watery during the rainy season.

All summer and autumn honey mushrooms are very similar to each other, but the dark honey fungus is a more powerful mushroom and grows both in a family and alone.

2017-07-12 Igor Novitsky

Those who studied well at school remember that mushrooms are a separate group of living organisms that do not belong to either plants or animals. Although there are many varieties of mushrooms, the average person associates the term “mushrooms” almost exclusively with wild mushrooms. Among them there are many edible species that form an important part of the Russian culinary tradition.

Nutritional value of edible mushrooms

Mushrooms are neither plants nor animals, and therefore their taste has nothing in common with either plant foods or meat. Edible mushrooms have their own unique taste, which is called “mushroom”. In terms of nutritional value, they are more likely to be closer to meat than to plants. Mushrooms are rich in protein, carbohydrates and various microelements. They also contain special enzymes that promote digestion and better absorption of nutrients.

If we do not take into account the general taxonomic classification of all mushrooms in general, then there is no single world classification of edible mushrooms. This is due not only to differences in culinary traditions among different nations, but also with climatic features individual countries influencing the species composition of mushrooms in a particular region. In addition, the names of edible mushrooms usually combine several individual species with different external characteristics, which also complicates the classification.

In Russia, they mainly use the Soviet scale of nutritional value for edible mushrooms, according to which all types are divided into four categories:

1. The first category includes types of edible mushrooms that have maximum value and a rich, rich taste. For example, boletus, yellow milk mushroom, real saffron milk cap.
2. The second category includes slightly less delicious mushrooms with significantly less nutritional value - boletus, boletus, champignons.
3. The third category includes edible mushrooms of Russia with mediocre taste and mediocre nutritional value - green flywheel, russula, honey fungus.
4. The fourth category is mushrooms with minimal nutritional value and questionable taste qualities. These are, for example, variegated moss mushroom, puffball, oyster mushroom.

• Edible mushrooms. They do not require mandatory temperature treatment and are theoretically suitable for consumption even in raw form without any risk.
• Conditionally edible mushrooms. This category includes mushrooms that are not suitable for consumption raw due to toxins or unpleasant taste, but are edible after special processing(boiling, soaking, drying, etc.) This also includes mushrooms that are edible only at a young age, or that can cause poisoning in combination with other products (for example, dung mushroom should not be consumed with alcohol).
• Inedible mushrooms. They are completely safe for the human body, but due to poor taste, hard pulp or other reasons, they are not of culinary interest. Often in other countries they are described as edible mushrooms or conditionally edible.
• Poisonous mushrooms. This group includes those types of mushrooms from which it is impossible to remove toxins at home, and therefore their consumption as food is extremely dangerous.

For Russians, mushrooms are not only tasty dish, always relevant as on festive table, and on weekdays. Mushroom hunting is also a favorite outdoor activity for many. Unfortunately, most city dwellers and even many villagers have forgotten centuries-old experience ancestors and are completely unable to determine which mushrooms are edible and which are not. That is why every year dozens and even hundreds of inexperienced mushroom pickers throughout Russia die from poisoning by poisonous mushrooms, mistaking them for edible ones.

It’s worth noting right away that there are no single universal rules on how to distinguish edible mushrooms from their poisonous doubles. Each type of mushroom has its own patterns, which often do not apply to other species. For this reason, you should adhere to general rules behavior recommended by experts.

So, if, looking at a fly agaric, you are not entirely sure whether the mushroom in front of you is edible, then before you go on a “quiet hunt”, listen to the following recommendations:

• If possible, take an experienced mushroom picker with you to supervise the mushroom picking process. Alternatively, the “trophies” can be shown to him for control after returning from the forest.
• Study as thoroughly as possible one or two (no more!) types of the most common edible mushrooms in your region. Moreover, it is advisable to find out what edible mushrooms look like by seeing them in person, and not on a monitor screen. Memorize well their differences from all possible doubles. When you go to the forest, collect only these mushrooms that you are familiar with and no others.
• Do not take mushrooms that cause you the slightest doubt about their species.
• Having discovered a “family” of mushrooms, take a closer look at the most large specimens. Firstly, it is easier to determine the species from them, and secondly, if they are wormy, then the mushrooms are edible. There are no worms in deadly poisonous mushrooms. True, they can easily end up in falsely edible mushrooms with an average level of toxicity.
• Until you gain experience, collect only tubular mushrooms - porcini, boletus, boletus, boletus. There are very few poisonous mushrooms in this group, which cannot be said about the lamellar varieties of edible mushrooms.
• Never taste raw mushrooms. He won't tell you anything, but if you come across a poisonous mushroom, you can easily get poisoned.

The most common mushrooms are edible and inedible

The porcini mushroom, or boletus mushroom, is the best representative of the group of undoubtedly edible mushrooms of the first nutritional category. Although it has a fairly characteristic appearance, by which it is easily recognized, the boletus has an inedible twin - gall mushroom or bitter. Edible porcini mushrooms can be identified by their thick cylindrical stem and reddish-brown cap. The flesh of the boletus always remains white, while the gall mushroom is distinguished by the fact that when broken, its flesh acquires a pink tint, and the mushroom itself is very bitter.

Red boletuses are also very popular edible among Russians Forest mushrooms. They have a dense brown-red cap. They can be easily distinguished from other mushrooms by their pulp, which quickly turns blue at the cut site. Despite the name, they can grow not only next to aspens, but also with other deciduous trees(never near conifers). But for safety, it is better to collect such mushrooms only under aspen and poplar trees. However, it is quite difficult to confuse boletus with other mushrooms, since it does not have false doubles.

Maslyata are very loved and popular in Russia. They can be recognized by yellow color legs, and the cap is covered with a sticky brown skin that can be easily removed with a knife. Under the cap is a characteristic tubular structure. As a rule, when they talk about edible tubular mushrooms, they mean butter mushrooms. Adult mushrooms are almost always rich in worms, which is also a good sign.

Chanterelles have a rather unusual appearance, by which they can be easily identified among other edible mushrooms in the forest. However, they have a very similar double, which you identify by a more saturated orange hue (the edible mushroom is lighter), a hollow stalk (the real one is dense and solid) and white discharge on the cap.

Honey mushrooms are edible mushrooms known for their characteristic rich taste. Since in fact, several types of mushrooms are called honey mushrooms at once, it is sometimes difficult to give them a single description. For safety, it is recommended to collect only those honey mushrooms that grow exclusively in the roots, on stumps and on fallen trunks. They have ocher-colored caps with scales on them and a white ring on the stem. False honey mushrooms are also several types of mushrooms. Honey mushrooms should be avoided if they grow on the ground; their cap is yellow or brownish-red and lacks scales. While the cap of real honey mushrooms is equipped with whitish plates, those of false honey mushrooms are olive, dark gray or brownish. Also, there is no ring on the leg of the honey fungus.

Russulas are widespread edible mushrooms in the middle zone. This name is used for several species at once, the differences of which from inedible relatives lie in the presence of easily removable skin on the caps.

We have already noted earlier that, for safety, a novice mushroom picker should limit himself to a detailed study of one or two edible mushrooms, for which he goes into the forest. But information about edible mushrooms is not all you need to know. You should also read the description of the main most common poisonous mushrooms, which you will probably encounter during a “quiet hunt”.

Of the one and a half hundred poisonous mushrooms found in Russia, only a few species are deadly poisonous. The rest cause either food poisoning or lead to nervous system disorders. But since this can hardly be considered a mitigating circumstance, every mushroom picker should know how to distinguish edible mushrooms from inedible ones. And this is impossible without a good knowledge of the poisonous mushrooms themselves.

Statistics show that most often Russians are poisoned by toadstool. This is one of the most poisonous and at the same time most widespread mushrooms in the country. Inexperienced mushroom pickers mistake it for champignons, russula and other edible lamellar mushrooms. The toadstool can be recognized by the yellow-brown, dirty green, light olive and often snow-white (young mushrooms) color of the caps. Usually the center of the cap is a little darker and lighter at the edge. On the underside of the cap there are white soft plates. There is a ring on the leg.

False honey fungus can be found on the roots and stumps of trees, which is why beginners confuse it with real honey fungus and other edible mushrooms on trees. The mushroom causes food poisoning and is therefore not as dangerous as toadstool. It can be distinguished from real honey mushrooms by its color (not brown, but light orange or yellowish) and the absence of a ring on the stem (real honey mushrooms have it right under the cap).

Amanita mushrooms in our minds are synonymous with poisonous mushrooms. At the same time, an ordinary city dweller imagines a typical picture - a large fleshy mushroom with a bright red cap with white speckles and a white stem. In fact, only one of more than 600 species of fly agarics looks like this. By the way death cap formally also refers to fly agarics. So, in addition to the well-known red fly agaric and toadstool, you should also be wary of the green fly agaric, stinking fly agaric, panther fly agaric and white fly agaric. Externally, some of them are very similar to edible mushrooms in September. The probability of meeting them in the forest is quite high.

The satanic mushroom is found mainly in the south and Primorye. It is toxic, although it rarely causes death. The mushroom is quite large, has irregular shape a hat and a massive leg. The leg can have different shades of red. The color of the cap also varies: mushrooms with a white, dirty gray or olive cap are most often found. Sometimes it can be very similar to some edible mushrooms of the Primorsky Territory, in particular the boletus mushroom.

Thin pig is harmful, although not fatal dangerous mushroom. For a long time, experts did not have a consensus on whether the pig mushroom is edible or not. Only about 30 years ago it was finally removed from the list of edibles, as it was proven that it destroys the kidneys and causes food poisoning. It can be recognized by its fleshy, flattened cap with a curved edge. Young individuals have an olive-colored cap, while older individuals are gray-brown or rusty-brown. The stem is olive or gray-yellow and slightly lighter than the cap, or similar in color.

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 the middle zone - in Russia and Canada.

The 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.

Mushrooms grow on substrates that are dominated by soil, forest floor, water, decomposing living organisms. Pictures can only give a basic idea of ​​​​the appearance of mushrooms, so you should collect only well-known species to insure yourself against accidentally eating false varieties.

Types by food type

The consumption of various organic components by mushrooms allows them to be divided into the following main categories or types:

Edible species

Today there is a description of a large number of mushrooms that are used for food purposes. Their fruiting bodies have high nutritional value and a pleasant aroma. Almost all mushrooms have popular names, and the most delicious and expensive ones belong to the first category. Fresh mushrooms are used for preparing hot dishes, cold appetizers, as well as home canning for the winter.

Name	Latin name	Pulp	Growth	Category
Porcini	Boletus edulis	Strong, juicy, meaty, with a pleasant taste and smell	Most often in forests with moss or lichen cover	First
The saffron milk cap is real	Lactarius deliciosus	Dense, yellow-orange in color, with greening on the cut	IN pine forest and spruce forest
Real milk mushroom	Lactarius resimus	Dense and strong white, with fruity aroma	In deciduous and mixed forest zones
boletus	Leccinum	Various densities, with a characteristic mushroom aroma and taste	Species form mycorrhiza with birch trees	Second
Boletus	Leccinum	Various densities, often fibrous, with a characteristic mushroom aroma and taste	Species form mycorrhizae with aspens
Dubovik	Boletus luridus	Yellowish in color, blue when cut	On calcareous soils in deciduous and mixed forests
Oiler	Suillus	White or yellowish, may turn blue or red when cut	On forest soils in spruce forests and under pine trees
Volnushka pink	Lactarius torminosus	White in color, very strong, quite dense, with a relatively pungent taste	Birch groves and mixed type forest areas
Belyanka	Lactarius pubescens	Dense type, white, brittle, with a slight aroma	The edge of a birch grove and a rare young coniferous-birch planting
Aspen milk mushroom	Lactarius controversus	Dense type, white, brittle, with a light fruity aroma	Under the willows, aspens and poplars
Champignon	Agaricus	White, may turn red or yellow when exposed to air, with a distinct mushroom aroma	Manured soil, forest and meadow humus rich in organic matter
Green moss	Xerocomus subtomentosus	White in color, practically does not turn blue when cut		Third
Valuy	Russula foetens	Quite fragile, white in color, gradually darkening when cut	In coniferous and deciduous forests
Russula	Russula	Dense type, brittle or spongy, may discolor	On forest soils, along roads
	Lactarius necator	Quite dense, brittle, white, turns gray when cut	Mixed forest zones, birch forests
Autumn honey fungus	Armillaria mellea	Dense, whitish, thin, with a pleasant aroma and taste	Dead and decaying wood, hardwood and spruce stumps
Common chanterelle	Cantharēllus cibārius	Dense-fleshy type, yellow in color, reddens when pressed	Ubiquitous in temperate forest zones
Morel	Morchella	Porous, with good taste and pleasant smell	Early mushrooms inhabiting forest areas, parks, gardens
Motley flywheel	Xerocomellus chrysenteron	Whitish or yellowish in color, intensely blue when cut	Well-loosened acidic soils of forest zones	Fourth
Honey fungus	Marasmius oreades	Thin, whitish or pale yellow in color, with a sweetish taste	Meadows, pastures, pastures, vegetable gardens and orchards, fields, roadsides, edges, ravines and ditches
Oyster mushroom	Pleurotus	White or with a slight yellow tint, pleasant taste and smell	Wood in deciduous and mixed forests
Ryadovka	Tricholoma	Dense type, white or slightly yellowish, does not change color when cut	Dry, less often mixed forest zones

Photo gallery

Inedible species

Unedible varieties of mushrooms can be characterized by:

• unpleasant odor;
• unpleasant taste;
• fruit bodies that are too small;
• specificity of places of growth;
• very hard pulp.

There are other evidences, including exotic external features: the presence of spines or scales, excessively soft fruiting bodies.

As a rule, unedible mushrooms have quite characteristic names that reflect their inedibility. Some of their species may be extremely rare, but, nevertheless, it is important to know what inedible mushrooms there are. The list of mushrooms growing in our country that are unsuitable for consumption is not too long.

Name	Latin name	Description	Sign of inedibility
Row sulfur-yellow	Tricholoma sulphureum	Hemispherical or convex cap of yellowish color on an uneven stalk with brownish scales	The presence of a pronounced unpleasant odor of fruiting bodies and pulp
Hebeloma adhesive	Hebeloma crustuliniforme	Hemispherical or round-conical, sticky, light yellow cap with rolled edges on a cylindrical stalk with a powdery coating
Brownish milkweed	Lactarius fuliginosus	Thin and fragile, dry, funnel-shaped cap of chocolate-brown color on a cylindrical, almost white stem	The presence of a very characteristic, unpleasant taste of the pulp
	Tylopilus felleus	Hemispherical or rounded cushion-shaped cap of brownish or dark brown color on a cylindrical or club-shaped stalk
Hygrocybe variegated	Hygrocybe psittacina	A bell-shaped or prostrate green shiny cap with ribbed edges on a cylindrical, hollow and thin leg	Very small fruiting bodies
Multi-colored tinder fungus	Trametes versicolor	Rigid, rather thin, semicircular caps with areas different colors and shades on the surface	Excessively hard, woody pulp of fruiting bodies
Heterobasidione perennial	Heterobasidion annosum	Prostrate or prostrate-bent fruiting bodies covered with a thin brownish-colored crust
Milky spiny	Lactarius spinosulus	The flat-convex or prostrate cap with curved edges has reddish spiky scales and is located on an irregularly curved and hollow stalk.	Too unsightly appearance of fruiting bodies

Poisonous species

Absolutely all poisonous varieties of mushrooms contain poisonous, toxic substances that can:

• cause severe food poisoning;
• provoke disturbances in the activity of the nervous system;
• cause death.

Currently, just over a hundred poisonous species are known, and it is very important to know them in order to mushroom dishes did not cause death or severe poisoning. In our country it grows relatively a large number of poisonous species.

Name	Latin name	Description	Poisonous components
Ordinary stitch	Gyromitra esculenta	The brain-shaped cap, brownish in color, is located on a hollow and low stalk	Presence of gyromitrin toxin
Cobweb spider brilliant	Cortinarius splendens	Hemispherical or convex brown colored cap located on a bulbous stalk thickened at the base	Presence of orellanine toxin
Reddish cobweb	Cortinarius rubellus	Bell-shaped or flat-convex reddish-brown cap on a fibrous reddish stalk
Plush web spider	Cortinarius orellanus	The cap is flat-convex in shape with an elevation in the central part, orange-brown in color, on a fibrous stem
Govorushka grooved	Clitocybe rivulosa	A whitish-gray cap, covered with a thin powdery coating, on a cylindrical whitish stalk	Muscarine toxin present
Spring fly agaric	Amanita verna	Light cream color, smooth, flat-shaped cap located on a smooth white stem	High amatoxin content
Death cap	Amanita phalloides	A greenish or grayish cap with smooth edges and a fibrous surface, on a cylindrical stem with a moire pattern	Very large amounts of amatoxins and phallotoxins

Medicinal mushrooms

Usage medicinal mushrooms known to mankind since ancient times. Single-celled yeast fungi are used almost all over the world.

Sometimes while walking a person stumbles upon mushroom meadow and doesn’t understand whether forest mushrooms are edible 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 engaged in tourism, as a hobby or just for safety net 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 shape and color. fruiting body, structure of the hymenophore and 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:

1. 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.
2. 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).
3. 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.
4. The worst category of edible and conditionally edible mushrooms. These are all scales, umbrellas, sawfoils, rows, oyster mushrooms, cobwebs, cystoderms, plutea, puffballs, and hedgehogs.