What are edible and inedible mushrooms? Edible mushrooms by the seasons: for whom there is a place in the basket in spring, summer and autumn

Fungi grow on substrates dominated by soil, forest floor, water, and decaying living organisms. Pictures can only give a basic idea of ​​the appearance of mushrooms, so only familiar species should be collected in order to insure yourself against accidentally eating fake varieties.

Types by type of food

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

Edible species

To date, a description of a large number of mushrooms that are used for food purposes is known. Their fruiting bodies have a high nutritional value and a pleasant aroma. Almost all mushrooms have popular names, and the most delicious and expensive belong to the first category. Fresh mushrooms are used for preparing hot meals, cold snacks, and home preservation for the winter.

Name	Latin name	Pulp	Sprouting	Category
White mushroom	Boletus edulis	Strong, juicy, meaty, with a pleasant taste and smell	Most often in forests with moss or lichen cover	The first
Ginger real	Lactarius deliciosus	Dense, yellow-orange in color, with greening on the cut	In the pine forest and spruce forest
Real milk	Lactarius resimus	Firm and strong, white in color, with a fruity aroma	In deciduous and mixed forest areas
Boletus	Leccinum	Different densities, with a characteristic mushroom aroma and taste	Species form mycorrhiza with birches	The second
Boletus	Leccinum	Various densities, often fibrous, with a characteristic mushroom aroma and taste	Species form mycorrhiza with aspens
Dubovik	Boletus luridus	Yellowish, blue in the cut	On calcareous soils in deciduous and mixed forests
Oiler	Suillus	White or yellowish, may turn blue or red in the cut	On forest soils in spruce forests and under pines
Pink hair	Lactarius torminosus	White, very strong, fairly firm, with a relatively pungent taste	Birch groves and mixed forest areas
Belyanka	Lactarius pubescens	Dense type, white, brittle, with a slight aroma	The edge of a birch grove and a rare coniferous-birch young planting
Aspen milk	Lactarius controversus	Dense type, white, brittle, with a light fruity aroma	Under willows, aspens and poplars
Champignon	Agaricus	White, may turn red or yellow when exposed to air, with a pronounced mushroom aroma	Fertilized soil, rich in organic matter of forest and meadow humus
Flywheel green	Xerocomus subtomentosus	White, practically does not turn blue on the cut		The third
Valui	Russula foetens	Fragile enough, white, gradually darkening on the cut	In conifers and deciduous forests
Russula	Rússula	Dense type, brittle or spongy, may discolour	On forest soils, along the roads
	Lactarius necator	Sufficiently dense, brittle, white, becomes gray when cut	Mixed forest zones, birch forests
Autumn honey agaric	Armillaria mellea	Dense, whitish, thin, with a pleasant aroma and taste	Dead and decaying wood, hardwood and spruce stumps
Common chanterelle	Cantharēllus cibārius	Densely fleshy type, yellow in color, reddening on pressure	Everywhere in temperate forest zones
Morel	Morchella	Porous, with good taste and pleasant smell	Early fungi inhabiting forest areas, parks, garden plantings
Motley moss	Xerocomellus chrysenteron	Whitish or yellowish in color, intensely blue in the cut	Well-loosened acidic soils of forest zones	Fourth
Meadow honey	Marasmius oreades	Thin, whitish or pale yellow in color, with a sweetish taste	Meadows, pastures, pastures, vegetable gardens and orchards, fields, roadsides, forest edges, ravines and ditches
Oyster mushroom	Pleurotus	White or with a slight yellow tinge, pleasant taste and smell	Wood in deciduous and mixed forests
Row	Tricholoma	Dense type, white or slightly yellowish, does not change color on the cut	Dry, rarely mixed forest zones

Photo gallery

Inedible species

Unsuitable mushroom varieties can be characterized by:

• unpleasant odor;
• unpleasant taste;
• too small fruit bodies;
• the specificity of the growing areas;
• very tough pulp.

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

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

Name	Latin name	Description	Sign of inedibility
Row gray-yellow	Tricholoma sulphureum	Hemispherical or convex yellowish cap on an uneven stem with brownish scales	The presence of a pronounced unpleasant odor of fruit bodies and pulp
Hebeloma sticky	Hebeloma crustuliniforme	Hemispherical or rounded-conical, sticky, light yellow cap with rolled edges on a cylindrical leg with a mealy bloom
Brownish milky	Lactarius fuliginosus	Thin and fragile, dry, funnel-shaped chocolate-brownish cap on a cylindrical, almost white stem	The presence of a very characteristic, unpleasant pulp taste
	Tylopilus felleus	Hemispherical or rounded-cushion cap of brownish or dark brown coloration on a cylindrical or clavate stem
Hygrocybe variegated	Hygrócybe psittacína	Bell-shaped or prostrate green shiny cap with ribbed edges on a cylindrical, hollow and thin stem	Very small fruiting bodies
Tinder fungus	Trametes versicolor	Harsh, rather thin, semicircular caps with areas of different colors and shades on the surface	Excessively hard, woody-type flesh of fruit bodies
Perennial heterobasidion	Heterobasidion annosum	Prostrate or prostrate-bent fruiting bodies covered with a thin brownish crust
Thorny milky	Lactarius spinosulus	A flat-convex or outstretched cap with curved edges has reddish spiny scales and is located on an incorrectly curved and hollow stem	Too unsightly appearance of fruit bodies

Poisonous species

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

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

Currently, just over a hundred poisonous species are known, and it is very important to know them so that mushroom dishes do not cause death or severe poisoning. A relatively small number of poisonous species grow in our country.

Name	Latin name	Description	Poisonous components
Ordinary line	Gyromitra esculenta	The brownish cerebral cap is located on a hollow and low leg	The presence of the toxin gyromitrin
Cobweb shining	Cortinarius splendens	Hemispherical or convex brown cap, located on a bulbous-thickened leg at the base	The presence of orellanin toxin
Reddish cobweb	Cortinarius rubellus	Bell-shaped or flat-convex reddish-brown cap on a fibrous reddish stalk
Webcap plush	Cortinarius orellanus	A flat-convex hat with an elevation in the central part, orange-brown coloration, on a fibrous stem
Furrowed talker	Clitocybe rivulosa	Whitish-gray cap, covered with a thin mealy bloom, on a cylindrical whitish stem	Muscarine toxin present
Amanita muscaria	Amanita verna	Light cream in color, a smooth flat cap sits on a smooth white stem	High content of amatoxins
Death cap	Amanita phalloides	A greenish or grayish cap with smooth edges and a fibrous surface, on a cylindrical stem with a moire pattern	A very large amount of amatoxins and phallotoxins

Medicinal mushrooms

The use of medicinal mushrooms has been known to mankind for a long time. Single-celled yeast fungi are used almost all over the world.

All life on Earth is customary to refer to either the plant or the animal world, however, there are special organisms - mushrooms, which for a long time scientists found it difficult to classify. Mushrooms are unique in their structure, way of life and variety. They are represented by a huge number of varieties and differ in the mechanism of their existence even among themselves. Mushrooms were first referred to plants, then to animals, and only recently it was decided to attribute them to their own, special kingdom. Mushrooms are not a plant or an animal.

What are mushrooms?

Mushrooms, unlike plants, do not contain the pigment chlorophyll, which gives green foliage and extracts nutrients from carbon dioxide. Mushrooms are not able to independently produce nutrients, but extract them from the object on which they grow: tree, soil, plants. Eating ready-made substances brings mushrooms very close to animals. In addition, moisture is vital for this group of living organisms, so they are not able to exist where there is no liquid.

Mushrooms can be cap, mold and yeast. It is the hat we collect in the forest. Molds are a well-known mold, yeast is a yeast and similar very small microorganisms. Fungi can develop on living organisms or feed on their waste products. Fungi can create mutually beneficial relationships with higher plants and insects, this relationship is called symbiosis. Mushrooms are an essential component of the digestive system of herbivores. They play a very important role in the life of not only animals, plants, but also humans.

Diagram of the structure of the cap mushroom

Everyone knows that a mushroom consists of a leg and a cap, and we cut them off when we collect mushrooms. However, this is only a small part of the fungus, called the "fruiting body". By the structure of the fruiting body, you can determine the edible mushroom or not. Fruiting bodies are composed of intertwined threads, these are "hyphae". If you turn the mushroom over and look at the cap from below, you will notice that some mushrooms have thin plastics there (these are lamellar mushrooms), while others have a sponge (spongy mushrooms). It is there that the spores (very small seeds) are formed, which are necessary for the reproduction of the fungus.

The fruiting body makes up only 10% of the mushroom itself. The main part of the fungus is mycelium, it is not visible to the eye, because it is located in the soil or bark of a tree and also represents an interweaving of hyphae. Another name for mycelium is "mycelium". A large area of ​​the mycelium is necessary for the fungus to collect nutrients and moisture. In addition, it attaches the fungus to the surface and promotes further spread over it.

Edible mushrooms

The most popular edible mushrooms among mushroom pickers are: white mushroom, boletus, boletus, butter dish, flywheel, honey mushroom, milk mushroom, russula, chanterelle, mushroom, volnushka.

One mushroom can have many varieties, which is why mushrooms with the same name may look different.

White mushroom (boletus) adored by mushroom pickers for its unsurpassed taste and aroma. It is very similar in shape to a keg. The cap of this mushroom is like a round pillow and is pale to dark brown in color. Its surface is smooth. The pulp is dense, white, odorless and has a pleasant nutty flavor. The leg of the porcini mushroom is very voluminous, up to 5 cm thick, white, sometimes beige. Most of it is underground. This mushroom can be harvested from June to October in coniferous, deciduous or mixed forests and its appearance depends on where it grows. You can eat porcini mushroom in any form.

Common boletus

Common boletus (obabok) also a rather desirable mushroom for mushroom pickers. His hat also has the shape of a pillow and is painted either light brown or dark brown. Its diameter is up to 15 cm. The flesh of the cap is white, but may turn slightly pink at the cut. The length of the leg is up to 15 cm. It widens slightly downward and has a light gray color with brown scales. Boletus grows in deciduous and mixed forests from June to late autumn. He is very fond of light, so most often he can be found on the edges. Boletus can be eaten boiled, fried and stewed.

Boletus

Boletus(redhead) is easy to recognize by the interesting color of its cap, which resembles autumn foliage. The color of the cap depends on the place of growth. It ranges from almost white to yellow-red or brown. In the place of the break, the pulp begins to change color, darkens up to black. The leg of the boletus is very dense and large, reaching 15 cm in length. In appearance from the boletus, the boletus also differs in that it has black spots on its legs, as it were, horizontally, and in the boletus it is more vertical. This mushroom can be harvested from early summer to October. It is most often found in deciduous and mixed forests, in aspen and small forests.

Oiler

Oiler has a rather wide cap, up to 10 cm in diameter. It can be colored from yellow to chocolate, convex in shape. The skin can be easily separated from the pulp of the cap and it can be very slimy and slippery to the touch. The pulp in the cap is soft, yellowish and juicy. In young butters, the sponge under the cap is tightened with a white film, in adults, a skirt remains on the leg from it. The leg is in the shape of a cylinder. It is yellow at the top and slightly darker at the bottom. Oiler grows in coniferous forests on sandy soil from May to November. It can be consumed pickled, dried and salted.

Goat

Goat very similar to the old oiler, but the sponge under the cap is darker, with large pores and there is no skirt on the leg.

Mosswheel

Flywheels have a pillow-shaped cap with a velvet skin from brown to dark green. The leg is dense, yellow-brown. The pulp may turn blue or green when cut and is brown in color. Most often there are green and yellow-brown flyworms. They have excellent taste and can be eaten fried and dried. Before eating it, be sure to clean the cap. Moss grows in deciduous and coniferous forests of temperate latitudes from mid-summer to mid-autumn.

Dubovik

Dubovik grows mainly in oak forests. It looks like a porcini mushroom in shape, and a flywheel in color. The surface of the cap in young mushrooms is velvety; in damp weather it is slimy. From touching, the cap becomes covered with dark spots. The flesh of the mushroom is yellowish, dense, at the base of the leg is red or reddish, turns blue at the cut, then turns brown, odorless, the taste is mild. The mushroom is edible, but it is easy to confuse it with the inedible: satanic and bilious mushrooms. If part of the leg is covered with a dark mesh, it is not an oak tree, but its inedible counterpart. In the olive-brown oak tree, the flesh on the cut immediately turns blue, and in the poisonous double it slowly changes color, first to red, and then turns blue.

All the above described mushrooms are spongy. Among the spongy mushrooms, only the gall mushroom and the satanic mushroom are poisonous, they look like white, but they immediately change color on the cut, and even pepper is not edible, because it is bitter, about them below. But among the lamellar mushrooms there are many inedible and poisonous, so the child should remember the names and descriptions of edible mushrooms before going on a "quiet hunt".

Honey mushroom

Honey mushroom grows on the base of trees, and meadow mushroom grows on meadows. Its convex cap, up to 10 cm in diameter, has a yellowish-brown color, similar to an umbrella. The length of the leg is up to 12 cm. In the upper part it is light and has a ring (skirt), and at the bottom it acquires a brownish tint. The pulp of the mushroom is dense, dryish, with a pleasant smell.

Autumn honey agaric grows from August to October. It can be found on the basis of both dead and living trees. The cap is brownish, dense, yellowish plates, white ring on the stem. It is most often found in a birch grove. This mushroom can be eaten dried, fried, pickled and boiled.

Autumn honey agaric

Summer honey agaric, like autumn, grows on stumps all summer and even in autumn. Its cap is darker along the edge than in the middle and thinner than that of the autumn honeydew. There is a brown ring on the leg.

Summer honey mushroom

Meadow honeydew grows in meadows and pastures from the end of May. Sometimes the mushrooms form a circle, which mushroom pickers call the "witch's ring".

Meadow honey

Russula

Russula have a round cap with a skin that is easily peeled off at the edges. The hat reaches 15 cm in diameter. The hat can be convex, flat, concave, or funnel-shaped. Its color varies from red-brown and blue-gray to yellowish and light gray. The leg is white, fragile. The pulp is also white. Russula can be found in both deciduous and coniferous forests. They also grow in a birch park and on the banks of the river. The first mushrooms appear in late spring, and the largest number occurs in early autumn.

Chanterelle

Chanterelle- a pleasant-looking and tasteful edible mushroom. Her velvety hat is reddish in color and resembles a funnel with folds at the edges. Its flesh is dense and has the same color as the cap. The hat smoothly goes into the leg. The leg is also red, smooth, tapering downward. Its length is up to 7 cm. The chanterelle is found in deciduous, mixed and coniferous forests. It can often be found in moss and conifers. It grows from June to November. You can use it in any form.

Lactose

Lactose has a concave cap with a funnel in the center and wavy edges. It is firm to the touch and fleshy. The surface of the cap is white and sometimes covered with fluff, it is dry or vice versa, mucous and wet, depending on the type of weight. The pulp is brittle and when broken, a white juice with a bitter taste is released. Depending on the type of weight, the juice can turn yellow or pink when broken. The leg is heavy, dense, white. This mushroom grows in deciduous and mixed forests, often covered with dry foliage so that it is not visible, but only a mound is visible. It can be harvested from the first summer month to September. Milk mushrooms are well suited for pickling. Much less often they are fried or consumed boiled. Milk can also be black, but black has a much worse taste.

White lump (real)

Dry weight (load)

Aspen lump

Black milk

Volnushka

Waves They are distinguished by a small hat with a depression in the center and a beautiful fringe along the slightly tucked edges. Its color varies from yellowish to pink. The flesh is white and firm. This is a conditionally edible mushroom. The juice has a very bitter taste, so before cooking this mushroom, you need to soak it for a long time. The leg is dense, up to 6 cm in length. Volnushki love wet areas and grow in deciduous and mixed forests, preferring birch trees. They are best harvested from August to September. Volnushki can be eaten in salted and pickled form.

Ryzhik

Ryzhiki similar to waves, but larger in size, they do not have a fringe at the edges, they are light orange in color, and the flesh on the cut is also orange, turns green along the edge. The mushroom has no bitter juice, so you can cook it right away without soaking it. The mushroom is edible. The mushrooms are fried, boiled and pickled.

Champignon

Champignon grow in the forest and in the city, and even in landfills and basements from summer to autumn. While the mushroom is young, its cap has the shape of half a ball of white or grayish color, the back of the cap is covered with a white veil. When the hat is opened, the veil turns into a skirt with a leg, exposing the gray plates with spores. Champignons are edible, they are fried, boiled, pickled without any special preliminary processing.

Violinist

A mushroom that creaks slightly when held over it with a fingernail or when the caps are rubbed, many call it squeaky. It grows in coniferous and deciduous forests, usually in groups. The violin is similar to a lump, but in contrast to the lump, its plates are cast in a yellowish or greenish color, and the cap may also not be pure white, moreover, it is velvety. The pulp of the mushroom is white, very dense, firm, but brittle, with a faint pleasant smell and a very pungent taste. At the break, it secretes a very acrid white milky juice. The white pulp becomes greenish-yellow when exposed to air. Milky sap, when dry, turns reddish. The violin is a conditionally edible mushroom, it is edible in salty form after soaking.

Valuy (bull) has a light brown cap with whitish plates and a white leg. While the mushroom is young, the cap is bent down and slightly slippery. Young mushrooms are collected and eaten, but only after removing the skin, prolonged soaking or boiling of the mushroom.

You can find such bizarre mushrooms in the forest and in the meadow: morel, line, dung beetle, blue-green stropharia. They are conditionally edible, but lately they are less and less eaten by people. The young umbrella mushroom and raincoat are edible.

Poisonous mushrooms

Inedible mushrooms or food containing their poisons can cause severe poisoning and even death. The most life-threatening inedible, poisonous mushrooms include: fly agarics, pale grebe, false mushrooms.

A very noticeable mushroom in the forest. His red hat with white specks is visible to the forester from afar. However, depending on the type, hats can also be of other colors: green, brown, white, orange. The hat is shaped like an umbrella. This mushroom is quite large in size. The leg usually widens downward. There is a "skirt" on it. It is the remnants of the shell in which the young mushrooms were located. This poisonous mushroom can be confused with a golden-red russula. The russula has a hat that is slightly depressed in the center and has no "skirt" (Volvo).

Pale toadstool (fly agaric green) even a small amount can cause great harm to human health. Her hat can be white, green, gray or yellowish. But the shape depends on the age of the mushroom. The hat of a young toadstool resembles a small egg, and over time it becomes almost flat. The stem of the mushroom is white, tapering downward. The pulp does not change at the incision site and is odorless. The pale grebe grows in all forests with alumina soil. This mushroom is very similar to champignons and russula. However, mushroom plates are usually darker in color, while in pale toadstool they are white. Russula do not have this skirt on the leg, and they are more brittle.

False mushrooms can be easily confused with edible mushrooms. They usually grow on tree stumps. The cap of these mushrooms is brightly colored, and the edges are covered with white flaky particles. Unlike edible mushrooms, the smell and taste of these mushrooms are unpleasant.

Gall mushroom is a double of white. It differs from boletus in that the upper part of its leg is covered with a dark mesh, and the flesh turns pink at the cut.

Satanic mushroom also looks like white, but its sponge under the cap is reddish, there is a red mesh on the leg, and the cut becomes purple.

Pepper mushroom similar to a flywheel or oiler, but the sponge under the cap is purple.

False chanterelle- the inedible double of the chanterelle. The color of the false chanterelle is darker, reddish-orange; white juice is released at the break of the cap.

Both the flywheel and chanterelles also have inedible counterparts.

As you understand, mushrooms are not only those that have a cap and a leg and that grow in the forest.

• Yeast mushrooms are used to create some drinks, using them in the fermentation process (for example, kvass). Molds are a source of antibiotics and save millions of lives every day. Special types of mushrooms are used to give products, such as cheeses, a special taste. They are also used to create chemicals.
• Spores of fungi, with the help of which they reproduce, can germinate after 10 years or more.
• There are also predatory species of fungi that feed on worms. Their mycelium forms dense rings, when it gets into which it is already impossible to escape.
• The oldest mushroom found in amber is 100 million years old.
• An interesting fact is that leaf-cutting ants are able to independently grow the mushrooms they need for nutrition. They acquired this ability 20 million years ago.
• In nature, there are about 68 species of glowing mushrooms. They are most commonly found in Japan. Such mushrooms are distinguished by the fact that they glow green in the dark, it looks especially impressive if the mushroom grows in the middle of rotten tree trunks.
• Some fungi cause serious diseases and infect agricultural plants.

Mushrooms are mysterious and very interesting organisms, full of unsolved secrets and unusual discoveries. Edible species are delicious and healthy, while inedible species can be very harmful to health. Therefore, it is important to be able to distinguish between them and you should not put a mushroom in the basket in which you are not completely sure. But this risk does not prevent you from admiring their diversity and beauty against the backdrop of blooming nature.

The best way to learn how to recognize edible and inedible mushrooms on your own 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 prey 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, therefore there is a strict classification of these forest dwellers (Figure 1).

So, according to their edibility, they are divided into:

• Edible (white, boletus, champignon, chanterelle, etc.);
• Conditionally edible (oak tree, green tea, veselka, milk mushroom, line);
• Poisonous (satanic, pale toadstool, fly agaric).

In addition, it is customary to divide them according to the type of the bottom of the hat. According to this classification, they are tubular (outwardly reminiscent of a porous sponge) and lamellar (plates are clearly visible on the inner side of the cap). The first group includes boletus, white, boletus and boletus. The second - mushrooms, milk mushrooms, chanterelles, honey mushrooms and russula. Morels are considered a separate group, which include morels and truffles.

Figure 1. Classification of edible varieties

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

Since there are so many species, we will give the names of the most popular with their pictures. The best edible mushrooms with photos and names are shown 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, 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 - volushki, 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. At the break, the flesh does not change color, and has a slight nutty aroma. It is of several types: birch, pine and oak. All of them are similar in appearance and are good for food.
• Oyster mushroom: royal, pulmonary, horn-shaped and lemon, grows mainly on trees. Moreover, you can collect it not only in the forest, but also at home, by sowing mycelium on logs or stumps.
• Waves, white and pink, have a cap depressed in the center, the diameter of which can reach 8 cm. The wave has a sweet pleasant smell, and at the break, the fruit body begins to secrete a sticky sticky juice. They can be found not only in the forest, but also in open places.
• Chanterelles- are more often bright yellow, but there are also light species (white chanterelle). They have a cylindrical leg, which expands upward, and the cap is irregular in shape, slightly depressed in the middle.
• Oiler there are also several types (real, cedar, deciduous, granular, white, yellow-brown, colored, red-red, red, gray, etc.). The most common is considered a real oiler, which grows on sandy soils in deciduous forests. The cap is flat, with a small tubercle in the middle, and the characteristic feature is a slimy skin that easily separates from the pulp.
• Honey mushrooms, meadow, autumn, summer and winter, are edible varieties that are very easy to harvest as they grow in large colonies on tree trunks and stumps. The color of the honey fungus may vary depending on the region of growth and species, but, as a rule, its shade varies from cream to light brown. A characteristic feature of edible mushrooms is the presence of a ring on a leg, which false counterparts do not have.
• Aspen boletus belong to the tubular: they have a thick leg and a regular-shaped cap, the color of which differs depending on the species from cream to yellow and dark brown.
• Ryzhiki- bright, beautiful and tasty, which can be found in coniferous forests. The hat is regular, flat or funnel-shaped. The stem is cylindrical and dense, the color matches the cap. The pulp is orange, but in the air it quickly turns green and begins to secrete juice with a pronounced smell of coniferous resin. The smell is pleasant, and its flesh tastes slightly spicy.

Figure 3. The best edible mushrooms: 1 - butter dish, 2 - mushrooms, 3 - aspen mushrooms, 4 - mushrooms

Edible varieties also include champignons, shiitake mushrooms, russula, truffles and many other species that are not so interesting for mushroom pickers. However, it should be remembered that almost every edible variety has a poisonous twin, 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, you need to either cook it for a long time, periodically changing the water, or simply soak it in clean water, squeeze it and cook.

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

1. Lactose- a variety with dense pulp, which is quite suitable for human consumption, although in Western countries, milk mushrooms are considered inedible. It is customary to soak them to remove bitterness, and then pickle and pickle.
2. Row green (green tea) 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 leg. It is recommended to eat them only after thorough heat treatment.

Figure 4. Conditionally edible varieties: 1 - milk mushrooms, 2 - green leaves, 3 - morels

Some types of truffles, russula and fly agaric are also classified as conditionally edible. But there is one important rule that you should adhere to when collecting any mushrooms, including conditionally edible ones: if you have even a little doubt about edibility, it is better to leave the prey in the forest.

Inedible mushrooms: photos and names

Inedible species are those that are not eaten due to health hazards, poor taste, and too hard flesh. Many representatives of this category are completely toxic (fatal) to humans, others can cause hallucinations or mild discomfort.

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 find it. Outwardly, it is absolutely proportional and very attractive: in young specimens, the cap is spherical with a slight greenish tint, with age it turns white and stretches. Pale toadstools are often confused with young floats (conditionally edible mushrooms), champignons and russula, and since one large specimen can easily poison several adults, in case of the slightest doubt, it is better not to put a suspicious or dubious specimen in a basket.
2. Amanita muscaria, perhaps familiar to everyone. He is very handsome, with a bright red cap covered in white spots. It can grow both singly and in groups.
3. Satanic- one of the most common doubles of the porcini mushroom. It is easy to distinguish it by its light cap and brightly colored leg, uncharacteristic for boletus.

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

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

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

Most of the inedible varieties cause abdominal pain and symptoms of severe poisoning, and a person only needs to receive medical attention. In addition, many inedible varieties are unattractive in appearance and low in 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 that you brought from the forest.

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

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

Common hallucinogenic varieties include(Figure 6):

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

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

Most hallucinogenic species grow in places where edibles simply won't take root (too swampy soils, completely rotten stumps and heaps of dung). In addition, they are small, mostly on thin legs, so it is difficult to confuse them with edible ones.

Poisonous mushrooms: photos and names

All poisonous varieties are somehow similar to edible ones (Figure 7). Even the deadly pale toadstool, especially young specimens, can be confused with russula.

For example, there are several boletus twins - boletus le Gal, beautiful and purple, which differ from the real ones in the too bright color of the leg or cap, as well as the unpleasant smell of pulp. There are also varieties that are easy to confuse with mushrooms or russula (for example, fiber and talker). Gall is similar to white, but its pulp has a very bitter taste.

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

There are also poisonous twins of honey agarics, which differ from the real ones by the absence of a leathery skirt on the leg. Poisonous varieties include fly agarics: toadstool, panther, red, royal, smelly and white. Cobwebs are easily disguised as russules, mushrooms or aspen mushrooms.

There are also several types of poisonous mushrooms. For example, yellow-skinned is easy to confuse with a common edible specimen, but when heat treated, it gives off a pronounced unpleasant odor.

Unusual mushrooms of the world: names

Despite the fact that Russia is a truly mushroom country, very unusual specimens can be found not only here, but all over 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 is poorly understood, it is not recommended to eat it.
2. Bleeding tooth is a very bitter variety that is theoretically edible, but its unattractive appearance and bad taste make it unfit for food. Found in North America, Iran, Korea and some European countries.
3. bird's Nest is an unusual New Zealand variety that really resembles a bird's nest in shape. Inside the fruiting body there are spores, which, under the influence of rainwater, spread around.
4. Blackberry comb is also found in Russia. Its taste is similar to shrimp meat, but outwardly resembles a shaggy heap. Unfortunately, it is rare and listed in the "Red Book", so it is grown mainly artificially.
5. Giant bighead- a distant relative of the champignon. It is also edible, but only young specimens with white flesh. It is 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 - blackberry comb, 5 - giant bighead, 6 - devil's cigar

Another unusual representative is the cerebral tremor, which is found mainly in temperate climates. You cannot eat it, as it is deadly poisonous. We have given a far from complete list of unusual varieties, since specimens of strange shapes and colors are found all over the world. Unfortunately, most of them are inedible.

An overview of the world's most unusual mushrooms is shown in the video.

Lamellar 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 lamellar.

The most famous representative of the tubular is considered white, but this group also includes boletus, boletus and boletus. Lamellar, perhaps, everyone has seen: this is the most common champignon, but it is among the lamellar varieties that the most poisonous are. Edible representatives include russula, mushrooms, honey mushrooms and chanterelles.

The number of mushroom species on earth

If you are not sure of your knowledge of mushrooms - collect only the most common and familiar to you personally!

White mushroom (boletus)

There is a special category of mushroom pickers who disdain all mushrooms, except for white ones. " Well, just an empty forest, I found only a dozen mushrooms!"- in their mouths this does not mean at all that the forest is really" empty ": just for the sake of everything else, they will not bend over. You can do whatever you want with white: dry, pickle, salt, fry - and fry without prior boiling. As a rule, they prefer to dry it - in order to eat mushroom soup in winter.

White mushroom (Boletus edulis). © Michael Wood

A small boletus can be completely white; with age, its cap becomes brown, and then dark brown. Also, with age, the hat unfolds: in babies it is semicircular, with edges adjacent to the leg, in adult whites it is expanded, simply convex, maybe flat. The tubes (those that are on the inside of the cap) are first white, then light yellow, then greenish, even completely green. The boletus leg is similar to a keg, widened downwards, white or creamy.

White mushroom (Boletus edulis). © Dezidor

The porcini mushroom has other forms: reticulated (with a slightly cracked cap), dark bronze (with a dark brown, almost black cap), rooted (yellow-brown in color, with completely yellow tubes and a leg and a slightly blue flesh on the cut) ... There is a royal boletus with a red cap and yellow tubes and a leg. They are all edible and delicious.

Carefully! White can be confused with the inedible gall and satanic mushrooms, as well as the poisonous rose-golden boletus.

... © Ak ccm ... © H. Krisp ... © Archenzo

• Gall mushroom, gall mushroom (Tylopilus felleus)... An adult bile fungus has pinkish tubules and pores. It is not poisonous, but it tastes so nasty that it is not for nothing that they called it bilious.
• Satanic mushroom, satanic sick (Boletus satanas)... The Satanic mushroom is distinguished by a red leg (it is yellowish right under the cap) and orange-red tubes, the pores of which turn blue when pressed.
• Pink-skinned boletus, pink-skinned boletus, pink-golden boletus (Boletus rhodoxanthus)... Pink-golden, poisonous, boletus is similar to a satanic mushroom: it has red tubes, which also turn blue when pressed, and the leg is yellow, but with such a dense red mesh that sometimes it seems completely red.

Honey mushroom

Honey mushrooms also grow in large groups and, as a rule, every year in the same places. Once you have found a colony, you can “graze” on it annually.

Autumn honey fungus (Armillaria mellea). © MdE

These mushrooms grow in bunches on rotten stumps and fallen trees. The honey agarics' hats are brown, slightly reddish in wet weather, in dry weather their color is closer to beige. The very center and edges of the cap are darker than the whole

hat. On the leg, honey agarics have a ring (in young mushrooms, the film of the ring tightens the inside of the cap), the leg itself above the ring is smooth, below it is scaly, in the lower part is hollow.

Sulfur-yellow false foam(Hypholoma fasciculare). © Rasbak

Carefully! Summer honey fungus can be confused with sulfur-yellow poisonous false foam. They differ in the leg (in the false frog it is smooth, without scales) and the color of the sulfur-yellow honey fungus is really sulfur-yellow, bright, with an orange center of the cap. And one more thing: the false mushroom smell is very unpleasant, while the real one has a pleasant mushroom smell. If this, of course, tells you something.

Chanterelle

Chanterelles are good because worms do not like them. Therefore, having come across a colony of these fungi, you can be sure that half of the forest harvest will not have to be thrown away. Chanterelles are less likely than all other fungi to accumulate harmful substances, so they are completely harmless to the liver and kidneys. But at the same time they are very hard and are digested worse than others. Small chanterelles resemble egg yolk in color, they turn pale with age, and older specimens can be almost white. The middle of the cap of an adult chanterelle is depressed so that the mushroom is shaped like a funnel; small mushrooms have convex caps. The leg, fused with the cap, tapers downward.

Common chanterelle (Chanterelle). © James Lindsey

Carefully! The common chanterelle can be confused with the inedible false chanterelle. They do not differ in shape, but the color of the false chanterelle is very characteristic, bright orange. But with old age, mushrooms turn pale and become indistinguishable from edible ones.

Orange talker, or false fox(Hygrophoropsis aurantiaca). © H. Krisp

But it doesn't matter: after all, chanterelles always grow in large colonies; where there are old people, there are babies, and by the color of these babies, a false fox can always be identified

Nigella (black lump)

Europeans consider nigella - one of the most common mushrooms in the Moscow region - inedible, and in vain. Maybe they didn't soak her? Not soaked black milk is really bitter. And soaked - so even sweet. Black milk mushrooms are perhaps the best mushrooms for pickling, hard, crunchy, and do not lose their taste for a long time.

Black Milk (Lactarius turpis). © Igor Lebedinsky

They grow mostly under the trees, and they grow in groups, which is not noticeable at first glance. Just, having found nigella, do not leave the place. Squat down and peer into the ground for a long, long time. Mushrooms will "grow" right before your eyes! Most likely, it will even be found that you sat down on a couple of milk mushrooms ...

The cap of the chernushka is brown or almost black, with an olive tint, in the middle there is a depression, the edges are rounded. White plates grow to the stem, the stem itself is brownish-green, tapering downward. The pulp is white or grayish, abundantly secreting milky juice.

Oiler

The flesh of butter-babies is white, in adults it is yellowish or completely yellow.

Butterlets are good in pickled and fried form, but you should not dry them: there is too much water in these mushrooms, and after drying they will leave horns - legs.

A young oiler is slippery to the touch; the cap becomes dry with age. It can be red-brown, ocher-yellow, grayish-orange, and the tubes and pores in all types of butter oil are yellow, in maturity they are closer to olive. A milky white liquid is released from the tubes.

Pepper mushroom, or pepper oil can(Chalciporus piperatus). © Ak ccm

Carefully! The butter dish can be confused with an inedible pepper mushroom, not poisonous, but very spicy, really peppery in taste. Only the oiler has small pores and yellow tubes, while the pepper fungus has large pores and the tubes are reddish. And one more thing: if you break a pepper mushroom, its flesh will soon turn pink, but the flesh of the butterdish will not change color.

Boletus (boletus) and boletus

Boletus boletus can have a brown, gray, or even black cap and white or cream-colored tubules that can turn dirty gray with age. Its leg is thinner and higher than that of the boletus, white, with brown or black scales. The boletus can only be confused with the boletus, the cap of which is orange, brick-red or ocher-yellow. But don't confuse, don't confuse, it won't get any worse, because both of these mushrooms are edible and very tasty.

It is best to pick mushrooms in a wicker basket: they will be ventilated and not crushed. Never use plastic bags, otherwise, when you come home, you will find that you have brought a shapeless sticky mass.

When harvesting mushrooms, you need to be extremely careful, because along with edible specimens, inedible, and sometimes even poisonous, representatives grow in the vastness of their native land. Eating such mushrooms can lead to severe poisoning, there are often cases when such an ailment is fatal. To know which mushrooms are poisonous, you need to carefully study the catalogs of inedible mushrooms, you should not collect suspicious or little-known specimens.

Death cap

Another name for the mushroom is green fly agaric, its cap grows in scope from 6 to 12 centimeters, the skin color is yellow-brown-olive, pale green, very rarely the outer surface is almost white. The shape of the cap is ovoid at first, then flat-convex, and at the end it becomes completely prostrate. White warty flakes can be seen on the skin. The spore-bearing layer consists of wide free plates that do not change color. The leg is in the form of a cylinder with a thickening at the bottom, its height is 8-15 centimeters, painted in a white-yellow or white-green shade. White flesh does not change color when cut.

Valuy false (Shitty mushroom)

The shape of the cap of young specimens is convex-rounded, the edges are tucked, the diameter is about 8-10 centimeters, the more mature ones have a flat shape with a tubercle in the center, the skin is smooth, sticky, the surface color varies from light yellow to brown, and the edges almost always remain white. There is a mealy bloom on the leg, it grows up to 9 centimeters in height and 2 centimeters in thickness. The structure of the flesh is dense, creamy or white in color, has an unpleasant odor, it is a bit like the smell of potatoes or turnips. The lamellar layer is adherent, light gray in young animals then gradually darkens.

Fiber patuillard

The fungus is a mortal danger to the human body. The scope of the cap is 3-9 centimeters, it is painted in red-yellow shades, there are radial fibers on the skin, its shape changes from bell-conical to completely outstretched. Frequent, loose plates have a white color with a touch of an olive-brown hue, turn red when pressed. The leg has the shape of a cylinder, the length does not exceed 7 centimeters, the diameter is 1-2 centimeters, the color is usually slightly lighter than the surface of the cap. The whitish pulp does not have a strong odor, but the taste is unpleasant, it turns red when cut.

Galerina bordered

The convex or bell-shaped cap has a brown color with a yellow tint, in mature specimens the shape is flat, the edges are translucent and you can see grooves located in parallel. Narrow plates descending to the stem, at the beginning of growth are colored in light tones, when the spores mature, they acquire a brownish-rusty hue. The brown leg is thin and not too long, only 4-5 centimeters, a yellow ring is located on top, it disappears with age, above it the leg is covered with a mealy bloom. The pulp has a mealy odor, brown in the stem and yellow in the cap. This type of inedible poisonous mushrooms can often be found in the forests of the Kuban.

Gymnopilus of Juno

This species belongs to hallucinogenic mushrooms. The scope of the cap is 3-15 centimeters, hemispherical in young animals, later transformed into a convex or outstretched one. The fine-flaked surface is colored orange or ocher yellow. The plates are often located, wide, yellow in very young specimens and brown-rusty with age, the flesh has a pronounced almond smell, its color is pale yellow with a brown tint. The leg grows from 3 to 20 centimeters in length, the thickness does not exceed 4 centimeters, thickened at the base, the color is brown, there is a small filmy ring.

Whitish talker

The diameter of the cap is 2-7 centimeters, the surface is pronounced mealy, the convex shape transforms with age into a prostrate or funnel-shaped. On the skin of an off-white color, dark spots can be seen, the wavy edge of the young is tucked up. The plates running down on the leg are often located, their color is cream or pale gray, pink-yellow in old specimens. Basically, the leg is even, but it can bend slightly, it does not grow more than 5 centimeters in height and 0.7 centimeters in thickness, it is painted pale brown or white. The white pulp does not tend to change color at the break.

Milk papillary

The size of the mushroom cap is 3-9 centimeters, centric circles can be seen on the skin, the surface color is dark brown with a clear tint of a purple hue. Basically, the shape of the cap is flat, and the edges are tucked up, sometimes there is a small tubercle in the center. The plates are frequent, white, in old mushrooms they are often yellow-cream. The stem is short but massive, becoming hollow as it matures. When pressed on the outer part of the cap, a distinct brown spot appears.

Gall mushroom

It can grow singly or in large groups, it looks like a porcini mushroom, the leg is strong and massive, the pulp is fibrous, the thickness reaches 7 centimeters, there is a dense brown mesh on the skin. The hat is a spongy formation, in the upper part it has a thin layer of porous substance, at first the hemispherical shape looks more like a saucer with age. The surface is painted in a pale brown or rich ocher shade. Insects do not damage this species - this is another sign by which this poisonous mushroom can be cured.

Greenfinch

The outer surface of the cap has a bright green color, it is convex, and there is a characteristic tubercle in the center; at a more mature age, frequent scales can be observed on the skin, the diameter of the cap is 12-15 centimeters. The maximum height of the leg is 3 centimeters and about 2 centimeters thick, the surface is colored green and less often yellow. The plates are densely arranged, their color varies from yellow to lemon, the spore-bearing layer is characterized by a distinct smell of flour. The flesh on the cut is white, but soon changes color to yellow. This is one of the most common inedible types of mushrooms that mushroom pickers stumble upon in the Rostov region.

Umbrella comb (Lepiota)

The size of the cap of even an adult mushroom does not exceed 4 centimeters, in young animals it looks like an inverted bell, later straightens out more and more, the outer surface is dry and velvety covered with scales, the color is pink or gray, and in mature specimens it is deep brown. The plates are small and break easily, a thin leg grows about 5 centimeters in length, the surface is silky, in the middle you can see the remains of a ring, which is almost invisible in old mushrooms. A distinctive feature is the rapidly reddening pulp on the cut, which has an unpleasant smell of rotten garlic.

False Pig (Thin)

The hat has a smooth surface, reaches 6-14 centimeters in span, the edge is lowered and velvety, its shape is rounded, but the center is slightly depressed, the skin is olive-brown when the mushroom is still young and eventually acquires a gray or rusty brown hue. The surface is usually dry, but becomes sticky when the humidity rises. The plates descending to the leg have a brownish-yellow color; when pressed, they acquire a deep brown hue. The color of the stem is usually identical to the skin of the cap, does not grow more than 9 centimeters in height and 2.5 centimeters in thickness, thickened at the base. The soft pulp has a dense structure, it is yellow-brown or light yellow, but when pressed quickly darkens.

False chanterelles

A small mushroom cap in diameter is only 1-6 centimeters, flat at the beginning of growth, later becomes funnel-shaped, the edge is lowered, the center is depressed, the skin is velvety, painted in a bright orange color with a yellow or red tint, fades with age. The leg is even and thin, no more than 6 centimeters long, sometimes bends under the weight of the cap, the skin color is identical to the cap only at the base; it is darker, sometimes almost black. The branched plates are often located, descending to the stem, the pulp has a mushroom odor, its color is white with a yellow tint.

Miller pink-gray

A rounded cap is flat or convex, the edges are usually bent, ripening, it transforms into a funnel-shaped, the edges are straightened, but a tubercle remains in the center, a diameter of 13-15 centimeters, the skin is dry and velvety to the touch, its shade is brown or gray-pink, rarely yellow-sandy. A smooth leg has a smooth skin, usually slightly lighter than the outer surface of the cap, in young animals there are no cavities inside, the leg length is 5-9 centimeters, the diameter is 2-3 centimeters. The thick flesh is quite fragile, does not change color on the cut, but it emits milky juice, the color is almost white, sometimes with a yellow tinge, has a distinct smell of spices and tastes bitter.

Thorny milky

The thin-fleshy cap has a flat shape, thin veins can be seen on the skin, in mature specimens it transforms into a flat-spread, and in the center there is a papillary tubercle with a sharp end. The edges of the cap are lowered, slightly ribbed, sometimes straight, the color of the outer surface is red-pink, carmine or lilac-red, small scales are present. The plates are forked, narrow, frequent, descending, pink-ocher tint turns brown when pressed. The mauve leg tapers closer to the base in length reaching 2-6 centimeters, the thickness does not exceed 1 centimeter. The pale white flesh turns green when pressed.

Amanita muscaria (Smelly)

The wide hat resembles a curved saucer, the outer part is smooth and shiny, usually its shade is light cream or white. The leg is usually no longer than 13 centimeters and no thicker than 4 centimeters, thickened in the place where it is attached to the cap, sometimes you can see the remnants of the ring, the skin is rough, there is a sticky coating. The pulp is white and contains contact poisons, you cannot touch such a mushroom. In case of contact, you must urgently wash your hands thoroughly. In the Belgorod region, this inedible mushroom, along with others, is much more common.

Amanita muscaria

As it grows, the cap transforms from spherical to round-flat and flat, its span is about 10-19 centimeters, the color of the outer part is bright orange and many shades of red, white scales are present on the skin, but rain can wash them off. The pulp smells pleasant, pale yellow or white, uneven, thick, frequent plates of the spore-bearing layer are white and turn yellow as the mushroom ripens. The shape of the leg is cylindrical, tuberous at the base, in addition, it is covered with several rows of scales, a filmy ring can be seen on top of the leg, it hangs in mature specimens, the girth does not exceed 4 centimeters, the length is about 8-20 centimeters. Often this inedible type of mushroom is found by mushroom pickers of the Leningrad region.

Amanita muscaria

Usually the color of the cap is brown, but specimens with a brown, gray or dirty olive skin are often found, on the surface there are white concentric warts that are easily separated from the cap. In young animals, a rounded-convex cap is formed, in mature mushrooms it is semi-spread, with a diameter of 6-12 centimeters. The plates are free, the caps expand nearby, the pulp is watery and with an unpleasant odor. The height of the leg varies from 5 to 11 centimeters, in the girth - 1-2 centimeters, the surface is fleecy, tuberous-swollen at the base, a ring is noticeable on the skin.

Amanita muscaria

The color of the cap changes with the age of the mushroom from white to green-yellow, the diameter is 4-9 centimeters, the hemispherical shape is replaced by a flat-convex one, on the outer surface you can see small flakes of a gray shade - these are the remains of the bedspread. The pulp has a distinct smell and resembles a raw potato, its color is white and does not change at the break. Narrow, loose plates are yellow or white. The leg is in the shape of a cylinder, 1-2 centimeters thick, 5-11 centimeters high, usually colored in tone with the outer part of the cap, there is a noticeable hanging ring.

Alder fire

The mushroom grows in large groups, the spherical cap, when ripe, transforms into a conical one, and later it looks like a small (5 centimeters) saucer, the outer side is covered with lemon scales, like the skin of the cap. Small, thin, often planted plates change the yellow-lemon color to darker ones. There is no ring on the high and thin leg, the surface of the skin is colored to match the cap, the flesh does not lose color on the cut.

Fake mushroom brick-red

At the beginning of growth, the rounded cap is bright orange, as it ripens, it already looks like a saucer takes on a red-brick tint, at the edges there are scraps of a covering blanket in the form of large flakes. The leg is long, and the thickness does not exceed 2 centimeters. The ring, which is inherent in the present brass, is absent.

False honey fungus

The span of a convex bell-shaped cap is 2-6 centimeters, when ripe, it takes a flat shape, the surface is smooth, the color ranges from yellow-brown to sulfur-yellow, and the edges are always lighter, the center can be red-brown. Frequent, wide blades are yellow-green or brown-olive in color. In thickness, the leg does not exceed 1 centimeter, in height it reaches 10 centimeters, the cylindrical shape is narrowed at the base. Fibrous pulp with an unpleasant odor and bitter taste, colored in sulfur-yellow.

Pepper mushroom

The convex-rounded cap with a diameter of 2-8 centimeters as it grows takes on an almost flat shape, the outer part is velvety, dry and shines in the sun, becomes covered with mucus when the humidity rises. The color of the outer surface of the cap is copper, orange, light brown, brown or red. The pulp has a yellow sulfur color, takes on a more red tint at the fracture. The length of the slightly curved leg is 4-9 centimeters, in the girth is no more than 1.5 centimeters, tapers closer to the base, usually the shade of the surface is identical to the cap. The tubules are adherent, descending, the pores are large, their color is brownish-red.

Lattice red

The mushroom has no cap and leg, the fruiting body at the beginning of growth is ovoid, about 6 centimeters in height and 5 centimeters in width, covered with a brown or white leathery membrane, under which there is a mucous-gelatinous layer, a dome-shaped reticular structure is formed in the depths of the fungus. When ripe, the outer surface of the shell bursts and the mushroom takes the form of a bright sphere with irregularly shaped cells. The surface inside the sphere is covered with a mucous dark spore mass, it has a pungent putrid odor.

Satanic mushroom

The species is quite large, the span of a hemispherical cap is 10-25 centimeters, the outer part is velvety and dry, the skin is dirty grayish or white, sometimes with a yellow tint and pale green stains. The tubular layer is yellow in young animals and yellow-green in mature representatives, small pores change color from yellow to red-orange, when pressed, sometimes turn blue with a clear green tint. The leg is barrel-shaped and massive, about 7-15 centimeters high and 3 to 9 centimeters thick, painted pale yellow on top, red-orange in the middle, there is a mesh pattern. The pulp is creamy, it slowly turns red at the break, over time it turns blue altogether.

The pig is fat

The hat has a brown or rusty-brown color, the center is depressed, the edges are wrapped inward, gradually transforms and takes on a convex appearance, and the color changes to brown-olive, 15-25 centimeters in diameter, the surface is dry and velvety. The creamy plates fall on the stem, turn brown when pressed, the tough pulp has a dense structure, turns brown on the cut. The fleshy leg is widened at the base, the skin is dark brown, velvety, about 3-5 centimeters wide, 5-10 centimeters high.

Russula maiden

The thin-fleshy cap reaches 3-6 centimeters in diameter, at an early stage of growth it is semicircular and then gradually transforms into a flat-spread, and in maturity it is concave-spread. The shade of the outer part is purple-pink, brown-lilac or violet-purple. The plates are thin, narrow, attached, forked from the stem, at first white or creamy, later turning yellow. The leg is more often cylindrical than clavate, 5-7 centimeters high, 1-1.5 centimeters in diameter, white or yellow with a distinct mealy odor. The fragile white pulp turns yellow within 8-10 hours, fresh in taste.

Burning russula (Vomiting)

The smooth, shiny surface of the cap is painted in a bright scarlet color, there is a dark speck in the middle, the span is from 3 to 10 centimeters. In young stock, it is convex, when ripe, it takes a flat shape or cracks, the middle is usually depressed, radial grooves can be seen along the edges. The plates are adherent, rare, their color is deep white and only in the oldest specimens they are cream. The club-shaped leg is also white, sometimes with a pink tinge, it grows about 2 centimeters thick, 7-9 centimeters high, the skin is covered with bloom. The pulp does not have a strong odor, is white and does not lose color when cut.

Entoloma poisonous

The cap of the mushroom is rather wide and flat, as it ripens, the span can be 20-22 centimeters, the outer part is silky, covered with mucus when the humidity rises, the skin tone varies from yellow to brown. Powerful plates are rarely located, at first they are creamy, later turn pink. The pulp at the break is dense, white, has a pronounced smell of fresh flour. The flexible, fibrous stem grows up to 11 centimeters in length, but does not exceed 2.5 centimeters in thickness.