All edible mushrooms of the Krasnoyarsk region. Edible mushrooms. Edible autumn mushrooms

Cap mushrooms, like almost all mushrooms, reproduce by spores, as well as pieces of mycelium. From the spores, a mycelium develops in the form of a plexus of thin branching threads, and from the mycelium - fruiting bodies. They are commonly called mushrooms. Spores form and ripen on the fruiting bodies. According to the shape of the spore-bearing layer, they are divided into tubular (for example, boletus, boletus, etc.), lamellar (champignons, honey mushrooms, etc.) and marsupial (morels, truffles). In tubular and lamellar mushrooms, the spore-bearing layer is located on the underside of the cap, and in marsupials - on the upper side (morels, strings) or inside the underground fruiting bodies (truffle). The fruiting bodies of all mushrooms are formed underground. The mushrooms come to the surface almost fully formed; The terrestrial life of mushrooms (fruiting body) is very short - 2-3 days. The spores ripen, fall out, and the mushroom itself becomes decrepit and dies. The mycelium is very tenacious. Its age in some mushrooms reaches 15-25 years; she is not afraid of drought and severe frosts.

Mushrooms grow mainly in forests, less often in fields and meadows. It is known that certain types of mushrooms can only grow together with certain types of trees, and such cohabitation is sometimes beneficial for the tree.

Mushrooms contain proteins (from 2 to 5%), a small amount of fat (from 0.8 to 3%), various sugars (from 0.8 to 4%), mineral salts and phosphoric acid that are beneficial for humans, vitamins B1, B2, C , PP. Mushrooms are also rich in extractive and flavoring substances, making them not only tasty, but also improving the taste and promoting the absorption of dishes to which they are added. In terms of nutritional content and taste, caps and young mushrooms are the most valuable.

Edible mushrooms

The main edible tube mushrooms include:

White (boletus). Grows from summer to autumn in deciduous and coniferous forests. Young mushrooms have a hemispherical cap, which becomes flat-convex with age. The color of the cap in oak forests is dark brown, in birch forests it is light brown, in pine forests it is dark brown with a purple tint, and in spruce forests it is reddish-brown. The underside of the cap (tubular layer) of all porcini mushrooms is white, turning yellow with age and finally becoming yellowish-green. The leg is thick, widening at the base, yellowish, with a pattern of white veins. The pulp is white and does not change color when broken or dried. Porcini mushrooms are especially good for drying and pickling, as well as for frying and boiling.

boletus(black mushroom, black mushroom, obabok). Grows in birch forests and copses from the second half of summer until late autumn. The hat is flat-convex.

Its upper side is light gray, yellowish or dark brown, almost black; below - white, turns gray with age. The flesh of the cap is white, does not darken for a long time when broken, in young mushrooms it is quite dense, but soon becomes flabby. There is a variety of boletus in which the flesh turns pink at the break. The stem of young mushrooms is relatively thick, similar to the stem of a porcini mushroom, but becomes longer with age; grayish-white with dark scales. The flesh of the leg is dense, coarser than that of the cap. It is best to use boletus mushrooms for frying. The caps of young mushrooms can be pickled. When dried, boletus turns black.

Boletus(redhead). It grows in aspen forests, along birch copses, and sometimes near pine trees. The cap of young mushrooms is hemispherical, the edges fit tightly to the stem, and with age it becomes flat-convex. The upper side of the cap is orange-red or brownish-yellow, white below, then gray. The leg is thickened downwards, strong, white with dark scales. The flesh is white, turns blue when broken, and then becomes dark gray or black. Boletus is used for preparing second courses and drying (but it turns dark). Young boletuses are good to pickle.

Oil can. It grows in families in autumn in pine, less often in spruce forests, mainly on sandy soils. The cap is brown and slimy. The light yellow underside of the cap of young mushrooms is covered with a white film, which then breaks and remains on the stem in the form of a ring. There are several types of oiler. Used for preparing second courses, pickling and drying.

Moss fly. Has several varieties. The most famous are: yellow-brown - grows in pine forests from the second half of summer and autumn, the color of the dry velvety cap is yellow or yellow-brown, the underside of the cap is brown or yellowish-brown; green, or deaf - grows in coniferous and deciduous forests, the color of the velvety cap is yellowish-greenish or brownish-greenish, the underside of the cap and the flesh are yellowish. The flesh of the flywheel turns blue when broken. It is used for preparing second courses (it is best to fry). It turns black when dried.

Dubovik. Grows in deciduous forests, mainly near oaks. The cap is grayish-brown. It looks like a porcini mushroom, but the underside of the cap is reddish. The flesh turns blue at the break.

Suitable for preparing second courses, pickling and drying (it turns black).

Of the lamellar edible mushrooms, one of the best is the champignon. The most famous is the common (field) champignon. It grows from June to September on humus soil, on manure and garbage heaps in gardens, meadows, and near roads. The cap is fleshy, white with a grayish or yellowish tint, with small brownish scales; in young mushrooms it is semicircular, then becomes umbrella-shaped. The flesh is white, turning pink when broken. The underside of the cap (plate) is first pinkish, then red-brown and brown; in young mushrooms it is covered with a white film, which subsequently breaks and remains on the stem in the form of a ring. The leg is white, dense. Champignons (unlike edible forest mushrooms) can be grown artificially in special dark (even in complete darkness) rooms or in beds made of manure. Used for preparing second courses, drying and pickling.

Ryzhik. Grows in coniferous forests. The cap (on the upper and lower sides) and the leg are yellow-orange with orange milky juice. The shape of the cap of young mushrooms is flat, with the edges turned down, while that of old ones is funnel-shaped. On the upper side of the cap, darker colored concentric rings are clearly visible. The leg is short. The spruce saffron milk cap has a greenish color. Ryzhiki can be used for frying and pickling.

Volnushka(volvenka, volzhanka). Grows in birch and mixed forests under birch trees. The cap is pink or pale pink, depressed in the center, fluffy, with shaggy, curled edges. The plates on the underside of the cap are also pink or yellowish. The leg is pink, hollow. Used for pickling.

Gruzd. Grows in families in birch and mixed forests. The cap is dense, fleshy, concave in the center, in old mushrooms it is funnel-shaped, fluffy, with shaggy edges curved down. The color of the cap is white, then turns yellow. The underside of the cap is white. The leg is short and thick. The pulp is white with white milky juice. One of the best mushrooms for pickling. There are several varieties of milk mushrooms, all of them edible.

Belyanki. This name combines several types of mushrooms that are similar in appearance to each other. They grow in birch and aspen forests. They have funnel-shaped caps, the upper side of which is white, in some species with concentric circles. The underside of the cap is yellowish, pinkish or white. Most whitefish have white milky juice (some species have no juice). Used for pickling.

Honey fungus. It grows in families on stumps, on roots, and sometimes along cracks of coniferous and deciduous trees. The autumn honey fungus, the real one, has a grayish-yellow or brownish cap with scales. The stem is thin with a ring (the remnant of the film that covers the lower part of the cap in young mushrooms). The pulp is white with a pleasant smell. Used for frying, drying, pickling.

Chanterelle. The cap is first convex, then concave, with uneven edges. The color of the cap and stem is egg-yellow. The pulp is yellow with a pleasant smell. Used for preparing second courses, as well as for pickling.

Russula. A relatively soft, fragile mushroom that grows in both coniferous and deciduous forests. It has a variety of colors on the upper side of the cap (white, pink, red, yellow, etc.); the underside of the cap is white. Russula is edible, but its nutritional value is significantly inferior to other mushrooms. Russulas are fried and sometimes salted.

Pig. Grows in families in birch forests. The cap is wide, concave in the center, with shaggy edges strongly curved down, the color is yellow-brown. The leg is thick and short. The pulp darkens when broken. The pigs are fried or stewed and salted.

Valuy. It grows in mixed forests, most often in birch forests. In young mushrooms, the cap is brownish-yellow, mucous, hemispherical, and becomes flat with age. The plates are light yellow. Valui is salted.

Edible marsupial mushrooms include:

Real morel and conical morel. They grow in April, the real one - in deciduous forests, and the conical one - in coniferous and mixed forests. The first has an egg-shaped cap, dark brown or light brown, with pit-shaped depressions. The second has a conical cap, brown or brownish-olive color, with grooves in the form of grooves parallel to the stem. In both species, the lower edges of the cap are tightly fused with the stem. Inside the mushrooms there is a cavity common to the cap and stem.

An ordinary line. Grows in April in coniferous forests, on sandy soil, near roads. The cap is round or irregular in shape with brain-shaped, sinuous deep folds of dark brown or yellowish-brown color, the lower edges tightly fused with the stem. There is a cavity inside.

Before use, morels and strings must be boiled, the water drained, the mushrooms washed, and then fried or stewed. These mushrooms are also used for drying.

Truffle. A marsupial fungus that forms underground tuberous fruiting bodies with many convolutions inside the dense pulp. It grows mainly in the south (black, Caucasian, steppe), but is also found in central Russia (white truffle). Used for frying.

When collecting, you should cut the mushrooms with a knife so as not to damage the mycelium.

You don't have to wait until late summer to harvest edible mushrooms. Many delicious species inhabit the forest from June, and especially early ones - from spring. Knowing the types of some edible mushrooms will help distinguish them from dangerous ones.

Mushrooms that appear the earliest, when properly prepared, are no less tasty than those collected in summer and autumn. The main thing is to distinguish them from poisonous species, which also grow immediately after the snow melts.

Morels

They appear in areas well warmed by the sun's rays. Their cap is dotted with folds and indentations, which gives the morel a wrinkled appearance. The mushroom has several common varieties, so the shape of the cap may vary: be pear-shaped, elongated, conical.

Podabrikosovik

Scientific name: roseoplate thyroid. It has a brown stem and cap. The diameter of the latter ranges from 1 to 10 cm. The pleasant-tasting white pulp is traditionally used in canning. Grows in gardens and wild apricot groves.

Podabrikosovik

Oyster mushrooms

They grow in a suspended state on stumps, attached to them with a thin stalk. The color of the cap, which often grows up to 30 cm in diameter, varies from snow-white to brown. Oyster mushrooms usually form whole flocks, which makes them easier to collect.

Meadow mushrooms

These are thin lamellar mushrooms, appearing in May in clearings and forest edges in the form of “witch’s rings.” The diameter of the chestnut cap is very small: less than 4 cm.

Meadow mushrooms

Champignon

These valuable forest dwellers appear in mid-May in regions with warm climates, choosing well-lit open spaces. The spherical cap is painted white, and the leg may have beige shades. Widely used in cooking, including for preparing gourmet dishes.

Gallery: edible mushrooms (25 photos)

boletus

They appear everywhere at the end of May. This is a cap mushroom that loves the sun. Boletus mushrooms usually grow in “families” around trees. Their hemispherical cap can be either white or dark brown, depending on the age of the find. It is important to distinguish between boletus and gall mushroom: the latter has a pungent, bitter taste and a pink layer of spores, while boletus mushrooms have gray spores.

boletus

Butter

Appear simultaneously with boletus mushrooms, but they prefer pine forests. A distinctive feature of the oiler is its brown cap covered with a sticky film.

How to pick mushrooms (video)

Summer edible mushrooms

In summer, spring mushrooms also grow and are joined by new ones. Avid lovers of quiet hunting have been going into the forest since June, and in August, which is the peak of fruiting, everyone else joins them.

Porcini

The first place in the list of summer species is, of course, white. This is a very valuable species because it not only has an excellent taste, but also healing properties: it contains substances that kill bacteria.

The appearance of “white” is difficult to confuse with others: A fleshy hat, colored in warm shades of brown, pink or even white, mounted on a plump stem. The pulp has a pleasant taste and aroma.

For its positive properties it is called the “king of mushrooms”. You can find “white” in forests with birch and pine trees, in open areas. But the mushroom itself prefers to remain in the shade, hiding under fallen trees or thick grass.

Porcini

Mosswort

Grows in forests that contain oak or pine trees. At first glance, the flywheel resembles an oil can, but the surface of its brown or olive cap is dry and has a velvety structure. Their diameter does not exceed 10 cm, but in a favorable environment this figure can become larger.

Russula

This is a small and very fragile mushroom that grows everywhere in large quantities. The color of the caps can be very diverse: yellow, pink, purple, white. White pulp, easily broken when pressed, sweet in taste. Russulas grow until late autumn, mainly in the lowlands of any forest, and are undemanding to soil. Despite the name, it is better to prepare russula: fry in breading, boil, add to soup and potatoes, or pickle for the winter.

Russula

Bitters

They grow in large “families” in well-moistened areas of mixed and coniferous forest. This lamellar mushroom does not exceed 10 cm in diameter. The cap of a young bitterling is almost flat, and over time it turns into a funnel-shaped one. Both the stem and the skin are brick-colored. The pulp, like that of russula, is fragile; if damaged, white juice may appear from it.

Chanterelles

These are mushrooms loved by many and make an excellent duo with potatoes when fried. They appear in June among moss in birch or pine forests.

Chanterelles grow in a dense carpet or are bright yellow in color (which is why they got their name). The funnel-shaped cap has a wavy edge. A pleasant feature of the mushroom is that it is almost always untouched by worms.

Varieties of edible mushrooms (video)

Edible autumn mushrooms

The beginning of September can be called the most productive time for picking mushrooms, when a wide variety of species grow in the forest: from boletus mushrooms that appeared in May to autumn mushrooms.

Honey mushrooms

Perhaps the most beloved inhabitants of the mushroom kingdom that appear in the fall are honey mushrooms (they are also called honey mushrooms). Some varieties begin to grow as early as late summer.

Honey mushrooms never grow alone: ​​they “attack” stumps, logs and even healthy trees in entire colonies. One family can have up to 100 pieces. Therefore, collecting them is easy and quick.

Honey mushrooms are cap mushrooms of brown and red color.. The diameter of the brown cap, darkening towards the middle, is from 2 to 10 cm. These are mushrooms that have a pleasant smell and taste, so they are used for cooking in almost any form. Miniature young mushrooms with legs marinated in spicy brine are especially tasty.

Rows

A large family, representatives of which grow in orderly rows in pine or mixed forests. Sometimes they can form ring-shaped colonies . They have many species, most of which are edible. But there are also poisonous rows.

These are medium-sized mushrooms (average diameter 5–13 cm), the caps of which are painted in various colors. Their shape changes over time: old specimens are usually almost flat, with a knob in the middle; young ones can be cone-shaped.

Wet

This is an edible species that is often confused with toadstools. Its cap is usually covered with mucus, but can also be dry. There are different types of mothweed, for example, spruce and pink.

How to distinguish edible mushrooms from inedible ones

The task of a lover of quiet hunting is not only to find mushrooms, but also to distinguish edible from inedible and even poisonous ones. Knowledge and practical experience help with this. The easiest way to avoid mistakes is to know the characteristics of the species. But there are still general rules that allow you to determine how safe a mushroom is for health.

Edible mushrooms

They have the following properties:

• pleasant “edible” smell;
• the bottom of the cap is covered with a tubular layer;
• they were chosen by bugs or worms;
• the skin of the cap is characteristic in color for its species.

There are general rules to determine how safe a mushroom is for health.

Inedible mushrooms

If there is any doubt about the suitability of a find for consumption, then it is better to leave it when the mushroom:

• has an unusual or bright color;
• it emits a sharp and unpleasant odor;
• there are no pests on the surface;
• the cut takes on an unnatural color;
• there is no tubular layer under the cap.

The variety of species does not allow us to derive an axiom on how to determine by appearance whether a mushroom is dangerous or not. They successfully disguise themselves as each other and are almost indistinguishable. Therefore, the main rule of all mushroom pickers is: “If you’re not sure, don’t take it.”

The main rule of all mushroom pickers is: If you’re not sure, don’t take it.

Which mushrooms appear first?

Small poisonous mushrooms are usually the first to emerge from the ground. They are thin, fragile and unremarkable; They grow literally everywhere: in forests, parks and on lawns along with the first grass.

The very first edible morels will appear a little later, from about mid-April in the middle zone.

The importance of edible mushrooms in human nutrition

Mushrooms are widely used in cooking. Their taste and smell are determined by extractive and aromatic substances. The product is used mainly after heat treatment: as an addition to vegetable and meat dishes, salads and snacks. Dried caps and legs are added to soups to give them a characteristic taste and aroma. Another common method of preparation is canning, in which spicy spices and plants are added.

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

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

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

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

Divided:

• tubular (spongy) – the bottom of the cap consists of tiny tubes, reminiscent of a sponge;
• lamellar - plates at the bottom of the cap, located radially;
• marsupials (morels) – wrinkled caps.

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

When and where do mushrooms grow?

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

If the summer turns out to be rainy, you should look for mushroom places at higher elevations, and if it’s dry, near trees in the lowlands, where there is more moisture. Typically, specific species grow near certain trees. For example, camelina grows in pine and spruce trees; white - in birch, pine, oak; boletus - near aspen.

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

• The first spring forest harvest - stitches and morels (April, May).
• In early June, boletus, boletus, aspen, and russula appear. Wave duration is about 2 weeks.
• From mid-July, the second wave begins, which lasts 2-3 weeks. In rainy years there is no break between the June and July waves. In July, the mushroom harvest begins to appear on a massive scale.
• August is marked by massive growth of mushrooms, especially porcini mushrooms.
• From mid-August to early autumn, chanterelles, saffron milk caps, and milk mushrooms grow in huge families when the weather is favorable.

In deciduous forests the main season lasts from June to October, and from November to March the winter mushroom can be found in the forests. In the steppes, field mushrooms are more common: umbrellas, champignons, puffballs, meadow mushrooms. Season: June to November.

Composition of mushrooms, benefits

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

The nutritional value:

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

Edible forest products have many benefits; since ancient times they have been used to treat diseases. Nowadays it is a healthy and tasty food, and vegetarians replace meat with it.

Mushrooms can boost immunity, cleanse blood vessels and lower cholesterol levels, fight depression and excess weight. They help maintain the beauty of hair, skin and nails. Find out more about the contraindications and beneficial properties of mushrooms on our website.

How to determine if a mushroom is edible or not

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

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

Some general tips:

1. Take a closer look, if you see worms in at least one mushroom from the mycelium, they are edible.
2. Tubular species are easier to distinguish from their twins.
3. Study the colors, white and greenish often indicate a poisonous counterpart.
4. Don't taste the mushrooms; they are not always bitter; for example, toadstool is a little sweet. Such an experiment could result in poisoning.
5. A skirt is often found on false and poisonous lookalikes.

This is only a small part of the signs. Basically, each pair of doubles has its own differences. You should pay attention to the frequency of the plates at the bottom of the cap, attachment to the stem, color, pulp when cut, the presence of rings. Below you will find a photo and name of edible mushrooms with a short description.

What do edible mushrooms look like?

White mushroom (boletus)

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

Boletus (redhead)

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

Boletus (boletus)

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

A rather massive mushroom with a velvet pillow-shaped cap and lemon-yellow flesh. The stem is red at the base and turns blue when cut. It is confused with the satanic mushroom, but it is lighter in color.

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

Butterwort is a yellow mushroom with a slippery spongy cap, which is connected to the stem by a film. False butterflies have a dark cap, sometimes with a purple tint, with plates underneath it. The skin of the latter does not stretch when removed, and the flesh turns red.

The flywheel is spongy, the sponge is bright yellow. In “youth,” its cap is convex and velvety, but over time, it straightens and cracks. Its color ranges from dark green to burgundy. The leg does not have any special inclusions, and when broken, the color does not change. It is often confused with pepper, gall and chestnut mushrooms. The main difference between the moss fly is that it grows on moss.

The original has a beige or cream color, dark brown plates and a skirt. Champignon grows in well-lit places. The popular mushroom can be confused with the toadstool or the stinking fly agaric, which are deadly poisonous. The toadstool has light plates, but no skirt under the cap.

There are light cream and brown shades, they have skirts on the leg, and scales on the cap; they are plate-like and grow on stumps. False honey mushrooms are brighter, they do not have a film ring.

Young russulas have a spherical cap, while mature ones are flat, dry to the touch, matte or shiny. The color changes from green to red. The plates are fragile, different in size, frequent, yellow or white. The pulp is fragile white, changes color when cut. If the russula is bright red or purple, most likely you have a doppelganger.

Raincoat (hare potato, powder coat)

A real raincoat is shaped like a ball, often on a small stem. Its color is white or beige. The pulp is dense, white. The flesh of the false raincoat has a purple tint and the skin is dark.

They often grow near pines and larches. Over time, the hat begins to resemble a funnel, its color is orange, red or bluish-green. It's smooth and sticky. The cut becomes green over time.

It has a flat pink cap with a recess in the center and a discreet circle pattern, its edges are curved inward. The pulp is white, dense, the juice is also white. The color does not change when cut. Lookalikes often have scales and a greenish color, different from the white flesh.

Cobweb (swampweed)

It has a beautiful appearance, bright yellow color. The shape of the cap is regular, round, it hides the plates. An adult web spider resembles a toadstool. False lookalikes have an unpleasant odor, are irregular in shape, and are covered in scales.

The umbrella got its name due to its long leg and characteristic shape of the cap, at first it is spherical in shape, then it resembles an umbrella. The color is white with a hint of beige, there is a darker spot in the center and the surface is cracked. The plates darken with age. There are many lookalikes that differ in color, may have a pungent odor and loose flesh.

Talkers

The talker's cap initially has a hemispherical shape, then a depressed shape, reminiscent of a funnel. It is dry and smooth, white, light brown, ocher in color, the center is darker. The plates are white, but darken with age. The pulp is white, dense, although it loosens with age. False talkers are white in color.

Rows

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

lines

It is more often found in pine forests; due to possible frosts, black spots appear on its cap. The cap itself is fused with the stem and has a sinuous shape. It has a brown, brown, reddish or yellow color. The older the line, the lighter the hat. The leg is also not straight, but the flesh is white and breaks easily.

Morel

The surface of the morel cap seems to be covered in cells; it has an ovoid shape. Its color comes in grayish, yellow and brown shades. The morel flesh is white, soft, and the leg has a cylindrical shape, slightly thickened towards the bottom. The false morel grows from an egg, produces an unpleasant odor and is covered in mucus.

Oyster mushrooms

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

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

Video - edible mushrooms with description

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A mushroom is a living organism that forms a separate kingdom of the same name. For a long time they were classified as part of the plant kingdom. But due to the fact that mushrooms are characterized by certain features that distinguish and at the same time unite them with plants and animals, they decided to place them in a separate kingdom. The fact is that mushrooms cannot carry out the process of photosynthesis and receive nutrients from sunlight. They need ready-made organic substances as food.

Pine forest mushrooms

Experienced mushroom pickers know what mushrooms grow in a pine forest. This depends on the type of nutrients available and the climate. Mushrooms can be found both on the ground among plants, and on tree trunks and even on stones.

Edible species

About two hundred species of mushrooms have been identified in coniferous forests, but only 40 of them are suitable for human consumption.

Butter

In coniferous forests and plantings aged from two to fifteen years, you can find a mushroom called oiler. It is brown on the outside and yellow on the inside. Oiler is heat-loving and grows mainly on the edges or along the edges of clearings, where the branches of huge trees do not interfere with the sun's rays. They can also be seen in places where groups of relatively small pines grow. They prefer sandy soil with good drainage.

Where does the truffle mushroom grow in Russia?

It got its name from its oily mucus., covering his hat. Boletus usually grows in groups. You can find them on small hills among fallen pine needles. This is a very fruitful species that grows actively throughout the warm summer and early autumn periods.

Honey mushrooms

They can be found both under pine trees in the forest and in fields, meadows, and sometimes even among bushes. Honey mushrooms prefer to grow not on the ground, like many others, but on stumps and trunks of dead or weakened trees. Settle in large groups and can capture quite a wide area. Honey mushrooms have a long and high stem and a flat, disc-shaped cap of dark brown color.

Ryadovka

Ryadovka grows in old pine forests in small colonies lined up in a row, which is why it got its name. The mushroom cap can reach 15 cm in diameter. In some countries, rowan mushrooms are considered poisonous mushrooms, but in some they are considered edible. Divided into types:

The color and structure of the mushroom depend on the species.

Greenfinch

These mushrooms belong to the rowan family, but are named for their characteristic green-yellow color. They grow more often in middle-aged forests, also in small colonies stretched out in a row, or singly. Unlike butterflies, greenfinches do not like light and therefore grow mainly in darkened lowlands under a layer of fallen pine needles, and sometimes even under a layer of soil. They have a straight leg, slightly widening downward.

Mosswort

These mushrooms are also not uncommon in the pine forest. They live in places covered with moss, which is why they got their name. This mushroom has a large thick cap and a high stem. The color can be different: red, yellow, brown. The main difficulty in collecting flywheels is that they have a double - false flywheel, which is not poisonous, but has an unpleasant taste.

Where and when do honey mushrooms and other mushrooms grow in the Krasnodar region

Russula

One of the most famous and frequently encountered mushrooms is russula. There are a huge number of species of this mushroom. Among them there are both edible and inedible representatives. Their distinctive feature is a concave funnel-shaped cap and a straight leg. If the russula stem itself is white, then the caps come in different colors, depending on the environment. They can be either red or pink, or green, yellow, purple, brown. Despite the presence of inedible brothers, this is one of the leading mushrooms in cooking.

Chanterelles

This is one of the unique mushrooms growing in pine forests. They are difficult to confuse with other mushrooms. They have a bright orange color and a funnel-shaped cap. The main difference between the chanterelle is that it is difficult to tell where its leg ends and its cap begins. These are very moisture-loving mushrooms, and therefore they are found mainly in places with high humidity. The main surge in their appearance begins after heavy rains. They grow in numerous cluster-like colonies.

Mushroom umbrella

It got its name because of its structure. Having a long thin leg and an outstretched dome of the cap, it resembles an umbrella in shape. The diameter of the umbrella can reach 35 cm, and the height of the stem - 40 cm. The color of this mushroom is mainly white, but as it grows, the cap cracks and becomes covered with scales, which darken and become cream-colored. The leg itself is decorated with a fluffy skirt.

Boletus, or porcini mushroom

The most popular and favorite mushroom of every mushroom picker is the boletus mushroom. He is almost the elite of his kingdom. Despite the fact that the real name of this mushroom is boletus, many call it white. This is due to the fact that after heat treatment (drying) it retains the original white color of the pulp. They grow everywhere, with the exception of particularly cold regions and places with a lot of moisture.

What edible mushrooms are collected in the Volgograd region

The sizes of these famous mushrooms reach 30 and sometimes 50 cm in diameter and 25 cm in height. The leg is thick, barrel-shaped, and has a gray color on the outside. The cap has a rounded shape, and only in adult mushrooms can it be flattened. The color of the cap is quite varied. It can be either bright red or white, depending on

The forest areas of Russia are very rich in mushrooms, and residents do not miss the opportunity to take advantage of this gift of nature. Traditionally, they are fried, pickled or dried. But the danger lies in the fact that many poisonous species skillfully disguise themselves as edible mushrooms. This is why it is important to know the characteristics of the varieties that are approved for consumption.

Mushrooms are not only tasty, but also very healthy food. They contain substances such as salts, glycogen, carbohydrates, as well as vitamins of groups A, B, C, D. If the mushrooms are young, then they also contain many microelements: calcium, zinc, iron, iodine. Their intake has a beneficial effect on the body's metabolic processes, increasing appetite, functioning of the nervous system and gastrointestinal tract.

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

Characteristics of edible mushrooms

General criteria for edible mushrooms include:

• No sharp bitter smell or taste;
• They are not characterized by very bright and catchy colors;
• Typically the inner flesh is light in color;
• Most often they do not have a ring on the stem.

But all these signs are only averaged, and may have exceptions. For example, one of the most poisonous representatives, the white toadstool, also has no pungent odor at all and its flesh is light.

Another important point in this matter is the growing area. Typically, edible species grow far away from their dangerous counterparts. Therefore, a proven harvest location can significantly reduce the risk of encountering poisonous mushrooms.

Common Misconceptions

There are many popular signs and non-standard ways of determining the safety of mushrooms. Here are the most common misconceptions:

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

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

Expanded list of edible mushrooms and their descriptions

In order to indicate the names of all edible mushrooms and give them descriptions, you will need a whole book, since there are a huge number of their varieties. But more often than not, people opt for the most famous, trustworthy species, leaving dubious representatives to professional mushroom pickers.

It is also known as boletus. This mushroom has earned popularity due to its nutritional value and aromatic taste. It is suitable for any type of processing: frying, boiling, drying, salting.

The porcini mushroom is characterized by a thick light stalk and a large tubular cap, whose diameter can reach 20 cm. Most often it has a brown, brown or red color. At the same time, it is completely heterogeneous: the edge is usually lighter than the center. As the mushroom ages, the lower part of the cap changes color from white to yellow-green. You can see a mesh pattern on the leg.

The inner pulp has a dense consistency and its taste resembles a nut. When cut, its color does not change.

Ryzhik

Very high in calories and nutritious. Great for pickling and salting. You can use other types of treatment, but it is better not to dry it. Characterized by a high degree of digestibility.

The main feature of saffron milk caps is their bright orange color. Moreover, the color is characteristic of all parts of the mushroom: the stem, cap and even the pulp. The cap is plate-shaped and has a depression in the center. The color is not uniform: the red color is diluted with dark gray spots. The plates are frequent. If you cut the mushroom, the flesh changes color to green or brown.

boletus

A common species, which, as the name suggests, prefers to grow near a cluster of birch trees. Ideal fried or boiled.

The boletus has a cylindrical light leg covered with dark scales. It feels quite fibrous to the touch. Inside there is light flesh with a dense consistency. It may turn slightly pink when cut. The hat is small, similar to a gray or brownish-brown pad. There are white tubes at the bottom.

Boletus

A beloved nutritious mushroom that grows in temperate zones.

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

Butter

Small mushrooms that are most often used for pickling. They grow in the northern hemisphere.

Their cap is usually smooth and in rare cases fibrous. It is covered with a mucous film on top, so it may feel sticky to the touch. The leg is also mostly smooth, sometimes with a ring.

This type definitely requires pre-cleaning before cooking, but the skin usually comes off easily.

Chanterelles

One of the earliest spring representatives of mushrooms. Whole families grow up.

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

Mosswort

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

• Green. Characterized by a gray-olive cap, yellow fibrous stem and dense light flesh;
• Bolotny. Looks like a boletus. The color is predominantly yellow. When cut, the flesh turns blue;
• Yellow-brown. The yellow cap takes on a reddish tint with age. The leg is also yellow, but has a darker color at the base.

Suitable for all types of preparation and processing.

Russula

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

Hats can have different colors: yellow, red, green and even blue. It is believed that it is best to eat representatives with the least amount of red pigment. The cap itself is round with a small depression in the center. The plates are usually white, yellow or beige. The skin on the cap can be easily removed or come off only along the edge. The leg is not high, mostly white.

Honey mushrooms

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

Their hats are usually not large, their diameter reaches 13 cm. In color they can be yellow, gray-yellow, beige-brown. The shape is most often flat, but in some species they are spherical. The leg is elastic, cylindrical, sometimes has a ring.

Raincoat

This species prefers coniferous and deciduous forests.

The body of the mushroom is white or gray-white in color, sometimes covered with small needles. It can reach a height of 10 cm. The inner flesh is initially white, but over time it begins to darken. It has a pronounced pleasant aroma. If the flesh of the mushroom has already darkened, then you should not eat it.

Ryadovka

It has a fleshy convex cap with a smooth surface. The inner pulp is denser with a pronounced odor. The leg is cylindrical, widening towards the bottom. It reaches a height of 8 cm. Depending on the species, the color of the mushroom can be purple, brown, gray-brown, ashy and sometimes purple.

You can recognize it by its cushion-shaped cap of brown or brown color. The surface is slightly rough to the touch. The lower tubes have a yellow tint, which turns blue when pressed. The same thing happens with the pulp. The stem is cylindrical and has a heterogeneous color: darker on top, lighter below.

Dubovik

A tubular edible mushroom that grows in sparse forests.

The cap is quite large, growing up to 20 cm in diameter. In structure and shape it is fleshy and hemispherical. The color is usually dark brown or yellow. The inner pulp is lemon-colored, but turns significantly blue when cut. The tall leg is thick, cylindrical, yellow. It usually has a darker color towards the bottom.

Oyster mushrooms

It is characterized by a funnel-shaped cap, up to 23 cm in diameter. Depending on the type, the color can be light, closer to white, and gray. The surface is slightly matte to the touch and the edges are very thin. The light legs of oyster mushrooms are very short, rarely reaching 2.5 cm. The flesh is fleshy, light, with a pleasant aroma. The plates are wide, their color can vary from white to gray.

Champignon

Very popular edible mushrooms due to their pleasant taste and high nutritional value. Their description and characteristics are familiar not only to mushroom pickers.

These mushrooms are familiar to everyone for their white color with a slight grayish tint. The hat is spherical with a downward curved edge. The leg is not high, dense in structure.

They are most often used for cooking, but are used extremely rarely for pickling.

Conditionally edible mushrooms

The edibility of mushrooms in the forest may be conditional. This means that such species can be eaten only after a certain type of processing. Otherwise, they may harm human health.

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

Such representatives of conditionally edible mushrooms include: true milk mushroom, green row, purple cobweb, winter honey fungus, common scale.