Middle zone mushrooms are edible. How to distinguish an edible mushroom from an inedible one
Many people associate autumn primarily with mushrooms, although hunting for them begins in the spring. In total, there are more than 250 thousand of their species on Earth. All of them are divided into edible and poisonous. The former are rich in protein and minerals, the latter are dangerous for humans. Experienced mushroom pickers can easily distinguish one mushroom from another, but beginners should not rush and pick anything. You need to know that most edible mushrooms have “false doubles”, which are often unsuitable for consumption. Our photo fact today features the most popular mushrooms in the middle zone forests.
10th place. Common chanterelle.
Common chanterelle - edible mushroom 3rd category. It has a light yellow or orange-yellow cap (up to 12 cm) with wavy edges and a stem (up to 10 cm). Grows in coniferous and mixed forests. (tonx)
9th place. Autumn honey fungus.
Autumn honey fungus is an edible mushroom of the 3rd category. It has a brown cap (up to 10 cm) of a convex shape, and a white thin stem (up to 10 cm). It grows in large families on tree trunks or stumps. (Tatiana Bulyonkova)
8th place. Aspen milk mushroom.
Aspen milk mushroom is an edible mushroom of the 2nd category. It has a white sticky cap (up to 30 cm) of a flat-convex shape, a white or pinkish leg (up to 8 cm). Grows in mixed forests. (Tatiana Bulyonkova)
7th place. Pink wave.
Pink volnushka is an edible mushroom of the 2nd category. It has a pale pink cap (up to 12 cm) with a small depression in the center and edges turned down, and a stem (up to 6 cm). Grows in mixed forests. (Aivar Ruukel)
6th place. Oil can.
Butterfly is an edible mushroom of the 2nd category. It has a brown oily cap of a convex or flat shape and a stem (up to 11 cm). It grows both in forests and in plantings. (Björn S...)
5th place. Boletus.
Boletus is an edible mushroom of the 2nd category. It has a reddish-brown cap (up to 25 cm) and a thick stalk with dark scales. Grows in deciduous and mixed forests. (Tatiana Bulyonkova)
4th place. Boletus.
Boletus is an edible mushroom of the 2nd category. It has a dull brown, cushion-shaped cap and a white thin stalk (up to 17 cm) with brownish scales. Grows in deciduous forests near birch trees. (carlfbagge)
3rd place. The breast is real.
The real milk mushroom is an edible mushroom of the 1st category. It has a white mucous cap (up to 20 cm) funnel-shaped with pubescent edges rolled inward and a white or yellowish stalk (up to 7 cm). Grows in deciduous and mixed forests. (Tatiana Bulyonkova)
2nd place. The ginger is real.
Real camelina is an edible mushroom of the 1st category. It has an orange or light red funnel-shaped cap with straightening edges and a stem of the same color (up to 7 cm). Grows in coniferous forests. (Anna Valls Calm)
1 place. Porcini.
The porcini mushroom is the king of mushrooms. Prized for its excellent taste qualities and aroma. The shape of the mushroom resembles a barrel. It has a brown cap and a white or light brown leg (up to 25 cm). Grows in coniferous, deciduous and mixed forests. (Matthew Kirkland)
Below are color images of some edible mushrooms, and their detailed descriptions, which will practically help a novice mushroom picker understand the external signs of the mushrooms being collected, and will also make it possible to make sure that the collected mushrooms are edible.
It must be remembered that mushrooms have great variability in shape, size, color and consistency. Depending on the nature of the soil, surrounding vegetation and weather appearance and the consistency of the mushroom can vary significantly, but experienced mushroom pickers will not go wrong.
Often mushrooms of the same species grow in the neighborhood, in which the changes are not so drastic and which are, as it were, transitional to mushrooms that are ordinary in appearance.
Descriptions of mushrooms are compiled in such a way that first the characteristics of the cap, the lower spore-bearing layer (sponge or plates) are given, then the stem, mushroom pulp, its smell and taste, as well as the color of the spore powder are described.
Porcini.
Local names: boletus, belovik, cowberry.
The cap is fleshy; young mushrooms have a pale yellowish color. Later, the cap becomes chestnut-brown in color, sometimes dark brown (in porcini mushrooms growing in pine forests). The shape of the cap is round, convex, then flatter. The upper surface of the cap is smooth, the lower surface is spongy, finely porous; in a young mushroom it is white, in a more mature one it is yellowish with a greenish tint.
The pulp is dense, has a pleasant mushroom smell and taste, and remains white when broken.
Spore powder is brown or yellowish-brown in color.
Place and time of growth. Coniferous and deciduous forests, mainly under pine, spruce, birch and oak. Porcini mushrooms appear from mid-July to mid-October.
Eating. An edible mushroom, most highly valued for its excellent taste. Suitable for all types of culinary preparations and preparations; for soups, roasts, marinade, pickling and drying.
Its inedible counterpart, the white mushroom, is similar to the porcini mushroom. gall mushroom.
Features
Porcini
The taste is pleasant
The lower surface of the cap is white, yellowish, greenish
The flesh at the break is white
Gall mushroom
The taste is intensely bitter. The lower surface of the cap is white, then pink and dirty pink. The flesh is slightly pink at the break.
Photo of a porcini mushroom (click to enlarge):
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Polish mushroom.
The hat is fleshy, chestnut color, in dry weather it is velvety, and in damp weather it is slightly sticky, the shape of the cap is round, the edges are at a young age curved inward, then straightened, and later curved at the top. The lower surface of the cap is spongy, yellow-green in color (when pressed it turns bluish-green).
The leg is more or less elongated, smooth, yellowish or light brown in color, with a loose consistency.
The pulp is white, dense when young, later yellowish and soft; It turns slightly blue at the break. The smell is pleasant.
Spore powder is brown.
Place and time of growth. It grows mainly in coniferous forests in summer and autumn.
Eating. An edible, good-tasting mushroom, used boiled, fried, as well as salted and dried.
It has no resemblance to poisonous mushrooms. The above-mentioned inedible gall fungus may to a certain extent be similar in shape, but with a characteristic distinguishing feature Polish mushroom is a bluish-green coloration of the spongy surface of the cap when lightly pressed.
Photo of a Polish mushroom (click to enlarge):
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Local names: aspen mushroom, red mushroom, red mushroom, red mushroom.
The cap is hemispherical, fleshy, slightly velvety, red, then brownish-red, sometimes orange color. The lower surface is spongy, finely porous, white or gray.
The leg is cylindrical, thickened at the bottom, white, covered with longitudinally arranged flaky fibrous dark scales.
The pulp is dense, the white surface at the break first turns blue, then becomes violet-black. The smell is not pronounced.
Place and time of growth. It grows mainly under aspen trees, as well as in birch forests. pine forests from mid-July to mid-September, sometimes later.
Eating. Edible, delicious mushroom, used fresh for frying, cooking soups, as well as for pickling and drying. The disadvantage is the darkening of the mushrooms during processing.
It has no resemblance to poisonous or inedible mushrooms.
Photo of boletus (click to enlarge):
Photo (from left to right) - Zakwitnij!pl Ejdzej & Iric, Miran Rijavec, Maja Dumat. Boletus.Local names: birch grass, spikelet, obabok.
The cap is at first hemispherical, then convex, smooth, and in damp weather slightly slimy, in various tones of color - from light yellow to dark brown. The lower surface is spongy, finely porous, light grayish, with individual rusty spots. The outer skin is very thin and cannot be removed, as is the case with other sponge mushrooms.
The leg is cylindrical, tapering upward, dense, white, covered with longitudinally arranged gray flaky fibrous scales.
The pulp is white or grayish-white, the color does not change when broken, relatively quickly becomes loose and spongy, and is very watery in wet weather. The smell is weak.
Spore powder is brownish-olive in color.
Place and time of growth. Grows in light deciduous forests, mainly under birch trees, from June to the end of September.
Eating. An edible, good-tasting mushroom, when fried and boiled it is not much inferior in taste to porcini mushroom. It is suitable for pickling, salting and drying. It darkens during processing. The lower half of the leg needs to be cut off, as it is inedible - fibrous and tough.
It has no resemblance to poisonous mushrooms. Some similarities are noted with the inedible gall fungus with birch grass.
Features
boletus
The taste is pleasant
The lower surface of the cap is light gray with rusty spots. The pulp is white, does not change color when broken
Gall mushroom
The taste is intensely bitter. The lower surface of the cap is white, then pink and dirty pink. The pulp is white, turning slightly pink at the break. The most distinctive feature is the bitter taste of the mushroom.
Photo of boletus (click to enlarge):
Photo (from left to right) - Jason Hollinger, JÃrg Hempel. Ordinary oiler.Local names: maslekha, chalysh, zheltak.
The cap is hemispherical, later convex, mucous-oily, in wet weather it is abundantly covered with mucus, in dry weather it is shiny, silky, yellowish-brown in color. The edges of the cap are connected to the stem by a white, rather dense film, which breaks with age, forming a ring around the stem. The lower surface is spongy, light yellow, and easily separates from the base.
The leg is cylindrical, dense, yellowish, and has an easily detachable membranous ring closer to the cap.
The pulp is white or light yellow, soft, and does not change color when broken. The smell is faintly fruity.
Spore powder is yellow-ocher in color.
Place and time of growth. Grows in coniferous forests under pine trees from mid-July to mid-September.
Eating. Edible, tasty mushroom. It is used for cooking in soups and for frying, as well as for salting and pickling. Less suitable for drying. When processing, the skin of the mushroom cap should be removed.
It has no resemblance to poisonous mushrooms. Slightly similar to the inedible sheep mushroom, which has a bitter and peppery taste. The lamb's cap has a rusty-red color on the underside of its cap.
Photo of a common oiler (click to enlarge):
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Local names: pestr, pomoshnik, reshetnik.
The cap is fleshy, hemispherical, over time it becomes prostrate, velvety, brown-olive in color. The lower surface of the cap is spongy, with uneven coarse angular pores, bright yellow and then greenish-yellow. The top skin does not separate from the cap.
The leg is more or less cylindrical in shape, somewhat thinner downwards, brown above, yellowish below,
The pulp is light yellow, turning slightly blue at the break. The smell is faintly fruity.
Spore powder ranges from light ocher-brown to brownish-olive in color.
Place and time of growth. Grows in coniferous and mixed forests, mainly along forest edges and clearings, from June to the end of September.
Eating. Edible mushroom, satisfactory taste. Used fried and boiled, as well as for drying and salting,
It has no resemblance to poisonous mushrooms. It is slightly similar to the inedible sheep mushroom, but, like the butterdish, it differs from it in the color of the lower spongy layer.
Photo of green flywheel (click to enlarge):
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The cap is fleshy, initially flat, then funnel-shaped, with the edges turned inward, smooth, slightly slimy, red or orange in color with darker concentric circles (variety - hog mushroom) or orange in color with a clear bluish-green tone with the same concentric circles ( variety - spruce saffron).
The plates are orange, with greenish spots, descending, frequent.
The leg is initially dense, later hollow, the same color as the cap.
The pulp is brittle, white, but when broken, it quickly turns red and then turns green, releasing abundant, non-hot-tasting, bright orange juice. The smell is pleasant, refreshing, spicy.
Spore powder is white with a faint yellowish or pinkish tint.
Place and time of growth. Grows in coniferous forests, mostly sparse, and in young forests from late July to late September.
Eating. Edible, tasty mushroom of high quality. It is used mainly for pickling and pickling, but can also be consumed fried. Not suitable for drying.
Photo of saffron milk cap (click to enlarge):
 Ryzhik real |
 Ryzhik real |
Russula is greenish.
The cap is initially hemispherical, later spread out and slightly concave, fleshy, hard, light greenish and then green in color, more or less rough. The skin does not separate from the cap; When the fungus grows, it easily breaks and cracks. The edges of the cap are smooth.
The plates are free or attached, often branched (forked), thick, white or slightly yellowish in color.
The leg is hard, dense, later hollow, white or slightly yellow.
The pulp is hard, brittle, white, without a particularly pronounced odor.
Spore powder is white or with a slightly yellowish tint.
Place and time of growth. The mushroom grows in light deciduous and mixed forests, under birch trees, on the edges from July to October.
Eating I food. An edible, good-tasting mushroom, the best among russulas. Used fried and boiled, as well as for pickling.
To a certain extent, greenish russula may be similar to poisonous mushrooms (causing fatal poisoning) from the group of pale toadstools, but it differs sharply from them in the absence of a ring on the stalk and a tuberous thickening of the lower end of the stalk with the volva. In addition, the greenish russula has a fragile consistency, which the pale toadstool does not have.
Photo of greenish russula (click to enlarge):
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The cap is initially hemispherical, then spread out and slightly concave, with a ribbed edge, fleshy, olive-greenish or yellow-greenish in color. In old mushrooms, the color of the cap changes and turns into gray-brown or gray-purple.
The plates are free or attached, frequent, narrow, of uneven length, sometimes branched at the stem, white.
The stem is quite dense, smooth, in old mushrooms it is loose, easily crumbles, and white.
The pulp is dense at first, but then becomes soft and easily crumbles. The smell is normal mushroom.
Spore powder is light yellowish.
Place and time of growth. It grows in coniferous and deciduous forests, often under birch trees, on forest roads, in bushes and in forest clearings from July to September.
Eating. Edible, good-tasting mushroom. It is used fried and boiled, as well as pickled.
Green russula may have a certain resemblance to mushrooms from the toadstool group, but differs sharply from them in the absence of a ring on the stalk and a volva at its base, as well as the fragility of its consistency.
Photo of green russula (click to enlarge):
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The cap is initially hemispherical, later depressed in the center, red or red-brown in color, with a violet tint, darker in the center, and in young specimens, on the contrary, lighter in color. The edge of the cap is smooth or slightly ribbed. The skin is not torn off or is separated only along the edge of the cap.
The plates are attached or slightly descending, branching, sometimes shortened, narrow, white. When the mushroom dries, the plates take on a yellowish tint.
The leg is white, hard, smooth, somewhat tapering downwards, wrinkled.
The flesh is dense white and often has rusty yellow spots, especially in areas eaten away by larvae. Smell with a slight fruity or mushroom tint. Old mushrooms have no odor.
Spore powder is white.
Place and time of growth. It grows in deciduous and coniferous forests, and can also be found in meadows in July and August.
Eating. Edible and very tasty mushroom. Used in soups, for frying, pickling and home drying.
Russula has no resemblance to poisonous and inedible mushrooms.
Photo of food russula (click to enlarge):
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Greenfinch.
Local name: brilliant green.
The cap is initially convex, then spread out, sticky, smooth or slightly covered with scales with curved edges; dense, fleshy, brownish-yellow, olive-yellow, greenish-yellow or olive-brown in color. The center of the cap is darker. The top skin is easily removed.
The plates are frequent, wide, notched at the point of attachment to the leg, gray-yellow in color
The leg is short, tuberous at first, then lengthens, dense, gray-yellow in color. Often the stem of the mushroom is half hidden in the ground. The cap rises slightly above the ground and is easily visible.
The pulp is dense, white or slightly yellowish, under the cap shell is yellowish-greenish in color. The smell is not pronounced.
Place and time of growth. Grows in sandy coniferous, often pine forests from September to November.
Eating. Edible mushroom, delicious. It can be used and prepared in any form. Before use and preparation, it is recommended to remove the skin from the cap. If the plates become dirty, they should be cut off. Chopped mushrooms should be thoroughly rinsed in water, as they are often contaminated with sand.
Zelenka is sometimes confused (abroad) with the deadly poisonous toadstool, from which it is easily distinguished by the yellow color of the plates, as well as the absence of a ring and a tuberous thickening with a collar at the base of the mushroom.
Photo of greenfinch (click to enlarge):
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Local name; row is gray.
The cap is convex, with uneven edges, dark gray, ashen with a lilac tint, dark in the center with radiant stripes, sticky, fleshy, slightly covered with scales, which in the old mushroom crack at the edges. The top skin peels off easily.
The plates are relatively sparse, wide, white (yellowish with age), notched at the point of attachment to the stalk.
The leg is strong, dense, smooth, cylindrical, white or slightly yellowish; is immersed more or less deeply in the soil, so the cap protrudes slightly above it.
The pulp is loose, brittle, white, gradually turning slightly yellow in the air. The smell is slightly aromatic.
Spore powder is white.
Place and time of growth. It grows in groups in sandy, coniferous, and less often deciduous forests in September until the first frost.
Eating. Edible, tasty mushroom. Suitable for boiling, frying and pickling. Before use, it is recommended to remove the top skin from the cap and thoroughly wash off the adhering sand.
It has no resemblance to poisonous or inedible mushrooms.
Photo of the row (click to enlarge):
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The cap is very sticky, slimy, initially convex, then flat-convex, grayish-brown with a purple tint. The edges of the cap of a young mushroom are connected to the stalk by a mucous transparent film, which remains in the adult mushroom in the form of an unclear ring on the stalk.
The plates are descending, soft, sparse, at first light, then gray, brown or almost black.
The leg is cylindrical, mucous on the surface, white and only in the lower part outside and inside bright yellow color. Has remains of a ring.
The pulp is soft, white, with a slightly yellowish tint, odorless.
Spore powder is dark brown in color.
Place and time of growth. Grows in groups in coniferous forests, in moss, under spruce trees, from July to October.
Eating. An edible, tasty mushroom, although it looks unappetizing, as it is covered with a slimy skin. This skin is removed before eating. Young specimens of mokrukh are suitable for all types of culinary processing, especially for pickling.
Mokruha has no resemblance to poisonous inedible mushrooms.
Photo of mikruha (click to enlarge):
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Local name: forest champignon, chicken, white marshwort, dim rosetes, Turk
The cap is initially cap-shaped, then flat-convex, gray-yellow, straw-yellow or ocher in color, striped along the edge. The top of the cap is covered with a powdery coating.
The plates are weakly adherent or free, frequent, whitish, light clay in color, later becoming rusty brown, and have jagged edges.
The stem is cylindrical, dense, whitish (becomes yellowish over time), in the first hours of life it is connected to the edges of the cap by a film, which then remains on the stem in the form of a yellowish-white ring. At the base of the leg, the remains of a common cover in the form of an adherent collar are sometimes visible, but more often the remains of the collar disappear or are hardly noticeable.
The pulp is soft, often watery, white, yellowish under the skin of the cap.
Spore powder is rusty-ocher in color.
Place and time of growth. It often grows in groups in coniferous and mixed forests from August to October.
Eating. An edible, tasty mushroom, not inferior in taste to real champignon. It is not for nothing that this mushroom is called “forest champignon” in some areas. Young mushrooms can be consumed boiled, fried, salted and especially pickled.
The annular cap is similar to poisonous mushrooms from the group of pale toadstools and fly agarics, from which it differs in the absence of whitish scales and the presence of a powdery coating on its cap, as well as the rusty color of the spore powder. In poisonous fly agarics, the spore powder is white.
In older specimens of the annular cap, the plates are rusty-brown in color; in the pale toadstool and fly agaric, the plates remain white until old age.
Photo of the ringed cap (click to enlarge):
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Local name: pecheritsa.
The slap is hemispherical, fleshy, smooth silky or scaly, whitish, yellowish or light brown.
The plates are loose, frequent, at first pale pink, then pink, and finally, when the spores mature, black-brown.
The leg is dense, thick, cylindrical, short. In a young mushroom, the edges of the cap are connected to the stalk by a white blanket, which later remains in the form of a clear leathery white ring on the stalk.
The pulp is dense, white, slightly pink at the break. The smell is pleasant
Spore powder is black-brown in color.
Place and time of growth. Grows in vegetable gardens, parks, gardens, boulevards, pastures, landfills, fields, meadows, and generally on manured soil from July to September; in the south earlier. Cultivated all year round in champignon farms, greenhouses, mines, etc.
Eating. A very valuable edible mushroom, great taste. Suitable for all types of dishes, salted and marinated. Old mushrooms with black-brown plates are tasteless.
Champignon is similar to deadly poisonous mushrooms from the group of toadstool, from which it differs in the following main characteristics: in pale toadstool, the plates are only white and are never pink or black-brown, the tuberous base of the stem is enclosed in a volva (the remnant of a common veil). The Volva champignon, as well as the tuberous thickening at the base of the stem, are absent. The toadstool's spore powder is white, while the champignon's is black-brown.
Photo of common champignon (click to enlarge):
Photo of a real honey fungus (click to enlarge):
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Local name: sploen.
The cap is initially convex with a rolled edge, then almost flat and later funnel-shaped, with uneven, strongly wavy edges, fleshy. The color of the cap, like the whole mushroom, is egg yellow.
The plates run down the stem, narrow, forked-branched, the same color as the cap.
The leg is short, solid, expanding upward, directly into the cap, yellow, smooth.
The pulp is dense, rubbery, light yellow, never worms, the smell is aromatic, reminiscent of dried fruit.
Spore powder is light yellowish in color.
Place and time of growth. Grows in mixed forests from June to the end of September.
Eating. An edible mushroom with a relatively good taste, it is consumed boiled, fried, pickled and pickled. It is recommended to collect young specimens.
The chanterelle bears no resemblance to poisonous and inedible mushrooms. The chanterelle is similar to the false chanterelle, which was previously mistakenly considered poisonous, but is actually an edible mushroom. The false chanterelle is distinguished from the real one by its reddish-orange color, especially the color of the plates, rounder edges of the cap and full stipe. This mushroom is often collected by mistake along with the real chanterelle.
Photo of the chanterelle (click to enlarge):
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Local name: yellow kolchak.
The cap is flat-convex with an uneven surface, dense, yellowish. The outer edge is usually sinuous-lobed. On the lower surface of the cap, instead of plates, there are densely seated spines that extend onto the stalk, whitish, and then yellowish-pinkish in color, very brittle and easily wiped off the surface with a finger.
The leg is dense, solid, white or yellowish, expanding towards the top, turning into a cap.
The pulp is light yellowish, brittle. The smell is pleasant.
Spore powder is white with a yellowish tint.
Place and time of growth. It grows in coniferous and deciduous forests in nests from August to October.
Eating. Edible mushroom, medium in taste. Only young ones are consumed (with a cap size of up to 6 centimeters), since with age the consistency of the mushroom becomes coarser and a bitter taste appears. Can be used for boiling, frying and drying.
Yellow blackberries have no resemblance to poisonous and inedible mushrooms.
Photo of yellow blackberry (click to enlarge):
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Local name; motley kolchak.
The cap is initially hemispherical with a rolled edge, and then slightly funnel-shaped, gray-brown, covered with large, concentrically located, lagging dark brown scales. On the lower surface of the cap, instead of plates, there are densely seated grayish spines, which somewhat run along the stem.
The leg is short, dense, smooth, white above, gray-brown below.
The pulp is quite dense, whitish, then reddening, dense with a faint spicy odor.
Spore powder is brown in color.
Place and time of growth. Grows in dry coniferous forests, on sandy soil from August to November.
Eating. Edible mushroom with a specific taste. It is used only at a young age (with a cap size of up to 6 centimeters), since in adult mushrooms the consistency becomes hard and a bitter taste appears.
The variegated blackberry has no resemblance to poisonous or inedible mushrooms.
Photo of variegated blackberry (click to enlarge):
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In this article, we will look at the most popular and most beloved edible mushrooms of Siberia, the Urals, the Russian North, in general, the entire taiga belt of our country, taiga mushrooms, which we all love to hunt, because going for mushrooms is a quiet hunt, not requiring shooting.
Every autumn, crowds of people go to the taiga and collect boxes full of various edible mushrooms. Then they fry them with potatoes, cook mycelium with sour cream, dry them on the stove, marinate them for the winter and use them in other dishes. Mushrooms are a very nutritious food, however, due to some features, not all nutrients can be absorbed by our body. Mushrooms contain many essential amino acids, but many of them are not absorbed due to the presence of chitinous shells that do not dissolve in gastric juice. However, not all mushrooms are like this. And even if sometimes we don’t get as much benefit as we would like, we still can’t resist such an autumn delicacy.
In the Soviet Union, edible mushrooms were divided into 4 categories
Porcini
Porcini mushrooms are good in marinade, mushroom sauce and mushroom soup. They are famous not only for their taste, but also for their appearance. “Colonel to all mushrooms,” they say about the porcini mushroom. White has many synonyms: in different parts of Siberia and the Urals it can be called zhitnik, pechura, wood grouse, bearcrawler, cowbird, boletus, belovik, driller, cowbird. And in the Urals it has a strong and strict name - white.
If we talk about appearance, then the porcini mushroom cannot be confused with any other. The lower part of the cap is spongy, white in a young mushroom, slightly yellowish in a more mature one. The leg is thick, white at the break. In a word, if you see it once, you will not confuse it with any other. Be sure of this.
Boletus
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The young boletus is beautiful when its pink cap has not yet blossomed. And he got another name - redhead - for the color of the “headdress” - the hat. The lower part of the cap of a young mushroom is white, a little later - brown-gray, the stem is cylindrical, sometimes high, with a network of dark scales. It quickly turns blue when cut.
boletus
The closest neighbor of the boletus is the boletus. This mushroom is beautiful and strong only when it is young. His hat at this time is dark in color. At this time he is strong and firm. When it gets old a little, it loses its appearance. On the tenth day, on his leg there is no longer a hat, but a hat. The flesh of this taiga mushroom is white when broken, but with further cooking it darkens, like that of boletus. It is no coincidence that both of these mushrooms are recognized as black.
Butter
There are several types of them. But in the taiga forests of Siberia and the Urals the main thing is oiler , or, as he is also called, Maslenik granular . Its cap is covered on top with a yellowish-brown or brown thin but dense film, which is easily removed. But in damp weather, the film on the cap becomes sticky and slimy. In young fungi, the edges of the cap are connected to the stem by a white film, which over time comes off the cap and remains on the stem in the form of a dark ring. The spongy part of the cap is tender, light yellow, the stem is short. The flesh of the oiler is cool. When you take this mushroom in your hand, it’s like a piece of fresh butter from the refrigerator.
Ryzhik
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This mushroom is rightfully classified in the first category. The cap of the saffron milk cap is reddish-red on top with a funnel-shaped depression in the center. The lower part of the cap seems to be made of orange plates. The leg is short, also orange, hollow, and looks like a ring when cut. At the break of the mushroom, orange-red juice immediately releases. You touch the orange plates, give them a little squeeze, and they immediately turn green. Rizhik, unlike other mushrooms, is incomparably fragrant.
Volnushka
The appearance of this mushroom looks like this. Funnel-shaped hat, Pink colour, with concentric circles. The surface of the cap is covered with delicate fluff, especially at the edges. The leg is short, pinkish. At the break, the volnushka secretes a milky juice that is pungent, bitter, and does not change color in the air.
Russula
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How many are there? The name is the same - russula, but they vary greatly in color. Lots of variety. The cap of all russula is covered with a film, and this mushroom is distinguished by the color of the film. But no matter what color the cap is, the flesh of the russula, like a porcini mushroom, always remains sugar-white. This is the most important difference and sign of a delicate mushroom called russula. Another common name for the mushroom is bruise . It grows everywhere in the Urals and Siberia.
Skripun
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Or violin . This mushroom got its name from the very squeaking noise that occurs when you rub the cap against the cap of freshly picked mushrooms. Few hunters take them into the basket; they do not want to interfere with other mushrooms. But in vain. This mushroom is not at all as bad as they think it is. The creaking goes mainly to salting. First, the mushroom must be thoroughly boiled in two waters.
Well, recognizing a violin among its relatives is as easy as shelling pears: break off a piece of the cap and immediately milky juice, white as milk, will appear in large drops. If you touch it lightly with the tip of your tongue, it will burn with bitterness.
Gruzd
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There are parchment mushrooms, yellow and black, but this one is dry. The cap is funnel-shaped on top, while the cap of the young mushroom is flat. The plates under the cap are frequent, the stem is dense, the same color as the cap; the pulp is brittle. Dry milk mushrooms have long been valued in Russian cuisine for their taste and aroma. One of the most popular edible mushrooms in Siberia, the Urals and the East European Plain. Next to the dry milk mushrooms lives a yellow spruce mushroom with a fringe on the cap. He, like his brother, loves the silence of the forest, so he tries to hide under the spruce and fir paws.
Rogatik
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People called it the scallop. IN Western Europe, and in some parts of our country this mushroom is considered a tasty dish and is highly valued for its delicate taste and aroma. The body of the cattail can be yellow or white, with a pink tint. It is branched like coral, and it is rare that a mushroom picker will decide to put a horned mushroom in a basket. But there is nothing to be afraid of the find, you just need to know that the horned mushrooms are eaten only when they are young and freshly prepared.
What is most important for a mushroom picker who goes into the forest to “ quiet hunt"? No, not a basket at all (although you will also need that), but knowledge, especially regarding which mushrooms are poisonous and which ones can be safely put in the basket. Without them, an outing for a forest delicacy can smoothly turn into an urgent trip to the hospital. In some cases it will turn into the last walk of your life. To avoid disastrous consequences, we bring to your attention brief information about dangerous mushrooms, which should not be cut under any circumstances. Take a closer look at the photos and forever remember how they look. So let's begin. 
Among poisonous mushrooms The first place in toxicity and frequency of fatal poisonings is occupied by the pale grebe. Its venom is stable before heat treatment, and also has delayed symptoms. After tasting mushrooms, you can feel like a completely healthy person for the first day, but this effect is deceptive. While precious time is running out to save a life, toxins are already doing their dirty work, destroying the liver and kidneys. From the second day, symptoms of poisoning manifest themselves as headache and muscle pain, vomiting, but time is lost. In most cases, death occurs.
Even just for a moment touching the edible mushrooms in the basket, the poison of the toadstool is instantly absorbed into their caps and legs and turns the harmless gifts of nature into a deadly weapon.
The toadstool grows in deciduous forests and in appearance (at a young age) slightly resembles champignons or greenfinches, depending on the color of the cap. The cap can be flat with a slight convexity or egg-shaped, with smooth edges and ingrown fibers. The color varies from white to greenish-olive, the plates under the cap are also white. The elongated leg at the base expands and is “shackled” in the remains of a film-bag, which hid a young mushroom underneath, and has a white ring on top.
In a toadstool, when broken, the white flesh does not darken and retains its color.
Such different fly agarics
About dangerous properties Even children know fly agaric. In all fairy tales it is described as a deadly ingredient in the preparation of a poisonous potion. It’s so simple: the red-headed mushroom with white spots, as everyone saw it in illustrations in books, is not at all a single specimen. Besides it, there are other varieties of fly agaric that differ from each other. Some of them are very edible. For example, Caesar mushroom, ovoid and blushing fly agaric. Of course, most species are still inedible. And some are life-threatening and it is strictly prohibited to include them in the diet.
The name “fly agaric” is made up of two words: “flies” and “pestilence”, that is, death. And without explanation, it is clear that the mushroom kills flies, namely its juice, which is released from the cap after sprinkling it with sugar.
Deadly poisonous fly agaric species that pose the greatest danger to humans include:
Small but deadly ragged mushroom
Your name poisonous mushroom received for its unique structure: often its cap, the surface of which is covered with silky fibers, is also decorated with longitudinal cracks, and the edges are torn. In the literature, the mushroom is better known as fiber and has a modest size. The height of the leg is slightly more than 1 cm, and the diameter of the hat with a protruding tubercle in the center is a maximum of 8 cm, but this does not prevent it from remaining one of the most dangerous.
The concentration of muscarine in the pulp of the fiber exceeds the red fly agaric, and the effect is noticeable within half an hour, and within 24 hours all symptoms of poisoning with this toxin disappear.
Beautiful, but “crappy mushroom”
This is exactly the case when the title matches the content. It’s not without reason that the false valu mushroom or horseradish mushroom is popularly dubbed such an indecent word - not only is it poisonous, but also the flesh is bitter, and the smell it emits is simply disgusting and not at all mushroom-like. But thanks to its “aroma”, it will no longer be possible to gain the trust of a mushroom picker under the guise of russula, which valui is very similar to.
The scientific name of the mushroom is “hebeloma adhesive.”
False tree grows everywhere, but most often it can be seen at the end of summer on the light edges of coniferous and deciduous forests, under oak, birch or aspen. The cap of a young mushroom is creamy-white, convex, with the edges turned down. With age, its center bends inward and darkens to a yellow-brown color, while the edges remain light. The skin on the cap is nice and smooth, but sticky. The bottom of the cap consists of adherent plates that are gray-white in young valuei and dirty yellow in old specimens. The dense, bitter pulp also has a corresponding color. The leg of the false valuu is quite high, about 9 cm. It is wide at the base, tapers further upward, and is covered with a white coating similar to flour.
A characteristic feature of the “horseradish mushroom” is the presence of black inclusions on the plates.
The poisonous twin of summer honey mushrooms: sulfur-yellow honey fungus
Everyone knows that they grow on stumps in friendly flocks, but among them there is a “relative” that looks practically no different from tasty mushrooms, but causes severe poisoning. This is a false sulfur-yellow honey fungus. Poisonous doubles live in clusters on the remains tree species almost everywhere, both in forests and in clearings between fields.
The mushrooms have small caps (maximum 7 cm in diameter) of gray-yellow color, with a darker, reddish center. The pulp is light, bitter and smells bad. The plates under the cap are tightly attached to the stem; in the old mushroom they are dark. The light leg is long, up to 10 cm, and smooth, consisting of fibers.
You can distinguish between “good” and “bad honey fungus” by the following characteristics:
- The edible mushroom has scales on its cap and stem, while the false mushroom does not;
- The “good” mushroom is dressed in a skirt on a leg, the “bad” one does not have one.
Satanic mushroom disguised as boletus
The massive leg and dense pulp of the satanic mushroom make it look like, but eating such a beauty is fraught with severe poisoning. Satanic bolete, as this species is also called, tastes quite good: there is no smell, no bitterness characteristic of poisonous mushrooms.
Some scientists even classify bolet as a conditionally edible mushroom if it is subjected to prolonged soaking and prolonged heat treatment. But no one can say exactly how many toxins boiled mushrooms of this type contain, so it’s better not to risk your health.
Externally satanic mushroom quite beautiful: the off-white cap is fleshy, with a spongy yellow bottom that turns red over time. The shape of the leg is similar to a real edible boletus, just as massive, in the shape of a barrel. Under the cap the leg becomes thinner and colored yellow, the rest is orange-red. The flesh is very dense, white, only pinkish at the very base of the stem. Young mushrooms have a pleasant smell, but older specimens give off a disgusting smell of spoiled vegetables.
You can distinguish Satanic boletus from edible mushrooms by cutting the flesh: when it comes into contact with air, it first acquires a red tint and then turns blue.
The debate about the edibility of pig mushrooms was stopped in the early 90s, when all types of these mushrooms were officially recognized as dangerous to human life and health. Some mushroom pickers continue to collect them for food to this day, but this should not be done under any circumstances, since pig toxins can accumulate in the body and symptoms of poisoning do not appear immediately.
Externally, poisonous mushrooms are similar to milk mushrooms: they are small, with squat legs and a fleshy round cap of a dirty yellow or gray-brown color. The center of the hat is deeply concave, the edges are wavy. The fruit body is yellowish in cross section, but quickly darkens from the air. Pigs grow in groups in forests and plantings; they especially love wind-fallen trees, located among their rhizomes.
There are more than 30 varieties of pig's ear, as the mushroom is also called. All of them contain lectins and can cause poisoning, but the thinnest pig is considered the most dangerous. The cap of a young poisonous mushroom is smooth, dirty olive, and becomes rusty over time. The short leg has the shape of a cylinder. When the mushroom body is broken, a distinct smell of rotting wood is heard.
The following pigs are no less dangerous:
Poisonous umbrellas
Slender mushrooms on tall, thin stalks with flat, wide-open caps resembling an umbrella grow in abundance along roads and roadsides. They are called umbrellas. The cap actually opens up and becomes wider as the mushroom grows. Most varieties of umbrella mushrooms are edible and very tasty, but there are also poisonous specimens among them.
The most dangerous and common poisonous mushrooms are the following umbrellas:
Poisonous rows
Row mushrooms have many varieties. Among them there are both edible and very tasty mushrooms, as well as frankly tasteless and inedible species. There are also very dangerous poisonous rows. Some of them resemble their “harmless” relatives, which easily misleads inexperienced mushroom pickers. Before you go into the forest, you should look for a person to be your partner. He must know all the intricacies of the mushroom business and be able to distinguish “bad” rows from “good” ones.
The second name for the rows is govorushki.
Among the poisonous talkers, the following rows are considered one of the most dangerous, capable of causing death:
Gall mushroom: inedible or poisonous?
Most scientists classify the gall mushroom as inedible, since even forest insects do not dare to taste its bitter pulp. However, another group of researchers is convinced that this mushroom is poisonous. If the dense pulp is eaten, death does not occur. But the contents contained in it large quantities toxins cause enormous harm internal organs, in particular the liver.
People call the mushroom bitter for its unique taste.
The size of the poisonous mushroom is not small: the diameter of the brown-orange cap reaches 10 cm, and the creamy-red leg is very thick, with a darker mesh-like pattern in the upper part.
The gall mushroom is similar to the white one, but, unlike the latter, it always turns pink when broken.
Fragile impatiens galerina swamp
In marshy areas of the forest, in thickets of moss, you can find small mushrooms on a long thin stalk - marsh galerina. The brittle light yellow leg with a white ring at the top can be easily knocked down even with a thin twig. Moreover, the mushroom is poisonous and should not be eaten anyway. The dark yellow cap of the galerina is also fragile and watery. IN at a young age similar to a bell, but then straightens, leaving only a sharp bulge in the center.
This is far from full list There are also a lot of poisonous mushrooms false species, which can easily be confused with edible ones. If you are not sure what kind of mushroom is under your feet, please pass by. It’s better to take an extra lap through the forest or return home with an empty wallet than to suffer from severe poisoning later. Be careful, take care of your health and the health of those close to you!
Video about the most dangerous mushrooms for humans
All life on Earth is usually attributed to either the plant or animal world, however, there are special organisms - mushrooms, which for a long time scientists found it difficult to classify them into a specific class. Mushrooms are unique in their structure, mode of life and diversity. They are represented by a huge number of varieties and differ in the mechanism of their existence, even among themselves. Mushrooms were first classified as plants, then as animals, and only recently was it decided to classify them as their own, special kingdom. Mushrooms are neither a plant nor an animal.
What are mushrooms?
Mushrooms, unlike plants, do not contain the pigment chlorophyll, which gives green leaves and extracts nutrients from carbon dioxide. Mushrooms are not able to produce nutrients on their own, but extract them from the object on which they grow: wood, soil, plants. Eating prepared substances brings mushrooms closer to animals. In addition, this group of living organisms vitally needs moisture, so they are not able to exist where there is no liquid.
Mushrooms can be cap, mold and yeast. It is the hat ones that we collect in the forest. Molds- this is the well-known mold, yeast - yeast and similar very small microorganisms. Fungi can grow on living organisms or feed on their waste products. Mushrooms can create mutually beneficial relationship With higher plants and insects, this relationship is called symbiosis. Mushrooms are a must digestive system herbivores. They play a very important role in the life of not only animals, plants, but also humans.
Scheme of the structure of a cap mushroom
Everyone knows that a mushroom consists of a stem and a cap, which is what we cut off when we pick mushrooms. However, this is only a small part of the mushroom, called the “fruiting body”. Based on the structure of the fruiting body, you can determine whether a mushroom is edible or not. The fruiting bodies are made up of intertwined threads called hyphae. If you turn the mushroom over and look at the cap from below, you will notice that some mushrooms have thin plastics there (this lamellar mushrooms), and for others it’s like a sponge (sponge mushrooms). It is there that the spores (very small seeds) necessary for the reproduction of the fungus are formed.
The fruiting body makes up only 10% of the mushroom itself. The main part of the fungus is the mycelium; it is not visible to the eye because it is located in the soil or tree bark and is also an interweaving of hyphae. Another name for mycelium is “mycelium”. Big square mycelium is necessary for mushroom collection 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 include: porcini mushroom, boletus, boletus, butterfly, moss fly, honey fungus, milk mushroom, russula, chanterelle, saffron milk cap, and trumpet mushroom.
One mushroom can have many varieties, which is why mushrooms with the same name can look different.
White mushroom (boletus) Mushroom pickers adore it for its unsurpassed taste and aroma. It is very similar in shape to a barrel. The cap of this mushroom is pillow-shaped and pale to dark brown in color. Its surface is smooth. The pulp is dense, white, odorless and has a pleasant nutty taste. The stem of the porcini mushroom is very voluminous, up to 5 cm thick, white, sometimes beige in color. Most of it is underground. This mushroom can be collected from June to October in coniferous, deciduous or mixed forests and its appearance depends on where it grows. You can eat white mushroom in any form.
Common boletus
Common boletus (boletus) It is also a rather desirable mushroom for mushroom pickers. His hat is also pillow-shaped and colored 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 when cut. The length of the leg is up to 15 cm. It widens slightly downward and has a light gray color with brown scales. The boletus grows in deciduous and mixed forests from June to late autumn. He loves light very much, so most often he can be found on the edges. Boletus can be consumed boiled, fried and stewed.
Boletus
Boletus(redhead) is easy to recognize by interesting color his hat, reminiscent of autumn foliage. The color of the cap depends on the place of growth. It varies from almost white to yellow-red or brown. At the point where the flesh breaks, it begins to change color, darkening to black. The leg of the boletus is very dense and large, reaching 15 cm in length. In appearance, the boletus differs from the boletus in that it has black spots drawn on its legs, as if horizontally, while the boletus has more vertical spots. This mushroom can be collected from the beginning of summer until October. It is most often found in deciduous and mixed forests, aspen forests and small forests.
Oil can
Oil can has a fairly wide cap, up to 10 cm in diameter. It can be colored from yellow to chocolate, and has a convex shape. The skin can be easily separated from the flesh 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 butterflies, the sponge under the cap is covered with a white film; in adults, it leaves a skirt on the leg. The leg has the shape of a cylinder. It is yellow at the top and may be slightly darker at the bottom. Butterwort grows in coniferous forests on sandy soil from May to November. It can be consumed pickled, dried and salted.
Kozlyak
Kozlyak very similar to an old oil can, but the sponge under the cap is darker, with large pores and there is no skirt on the leg.
Mosswort
Mokhoviki have a cushion-shaped cap with velvety skin from brown to dark green. The leg is dense, yellow-brown. The flesh may turn blue or green when cut and has a brown color. The most common are green and yellow-brown moss mushrooms. They have excellent taste and can be consumed fried or dried. Before eating it, be sure to clean the cap. Moss mushrooms grow in deciduous and coniferous forests temperate latitudes from mid-summer to mid-autumn.
Dubovik
Dubovik grows mainly in oak forests. In appearance, the shape resembles a porcini mushroom, and the color resembles a moss mushroom. The surface of the cap of young mushrooms is velvety; in damp weather it can be mucous. When touched, the cap becomes covered with dark spots. The flesh of the mushroom is yellowish, dense, red or reddish at the base of the stem, turns blue when cut, then turns brown, odorless, mild taste. The mushroom is edible, but it is easily confused with inedible ones: satanic and gall mushrooms. If part of the leg is covered with a dark net, it is not oak, but its inedible double. In olive-brown oak, the flesh immediately turns blue when cut, while in poisonous double slowly changes color, first to red, and then turns blue.
All the mushrooms described above are spongy. Among the sponge mushrooms, only the gall mushroom and the satanic mushroom are poisonous; they look like white mushrooms, but immediately change color when cut, and the pepper mushroom is not edible, because it is bitter; more about them below. But among the agaric mushrooms there are many inedible and poisonous ones, so the child should remember the names and descriptions of edible mushrooms before going on a “quiet hunt”.
Honey fungus
Honey fungus grows at the base of trees, and meadow honey fungus grows in meadows. Its convex cap, up to 10 cm in diameter, is yellowish-brown in color and looks like 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, dry, with a pleasant smell.
Autumn honey fungus grows from August to October. It can be found at the base of both dead and living trees. The cap is brownish, dense, the plates are yellowish, and there is a white ring on the stem. Most often it is found in birch groves. This mushroom can be eaten dried, fried, pickled and boiled.
Autumn honey fungus
Summer honey fungus, like autumn honey fungus, grows on stumps all summer and even in autumn. Its cap along the edge is darker than in the middle and thinner than that of autumn honey fungus. There is a brown ring on the stem.
Summer honey fungus
Honey fungus has been growing in meadows and pastures since the end of May. Sometimes mushrooms form a circle, which mushroom pickers call a “witch’s ring.”
Honey fungus
Russula
Russula They have a round cap with easily peelable skin at the edges. The cap reaches 15 cm in diameter. The cap 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 flesh is also white. Russula can be found in both deciduous and coniferous forests. They also grow in the birch park and on the river bank. The first mushrooms appear at the end of spring, and greatest number occurs in early autumn.
Chanterelle
Chanterelle- an edible mushroom that is pleasant in appearance and taste. Its velvety hat is red in color and resembles a funnel shape with folds along the edges. Its flesh is dense and has the same color as the cap. The cap smoothly transitions into the leg. The leg is also red, smooth, and tapers downwards. 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 among coniferous trees. It grows from June to November. You can use it in any form.
Gruzd
Gruzd has a concave cap with a funnel in the center and wavy edges. It is dense to the touch and fleshy. The surface of the cap is white and can be covered with fluff; it can be dry or, on the contrary, slimy and wet, depending on the type of milk mushroom. The pulp is brittle and when broken, white juice with a bitter taste is released. Depending on the type of milk mushroom, the juice may turn yellow or pink when scraped. The leg of the milk mushroom is dense and 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 collected from the first summer month to September. Milk mushrooms are well suited for pickling. Much less often they are fried or consumed boiled. The breast can also be black, but the black tastes much worse.
White milk mushroom (real)
Dry milk mushroom (podgruzdok)
Aspen mushroom
Black milk mushroom
Volnushka
Volnushki They are distinguished by a small cap with a depression in the center and a beautiful fringe along the slightly turned up edges. Its color varies from yellowish to pink. The pulp is white and dense. This conditionally edible mushroom. The juice has a very bitter taste, so before cooking this mushroom, it needs to be soaked for a long time. The leg is dense, up to 6 cm in length. Volnushki love damp areas and grow in deciduous and mixed forests, preferring birch trees. They are best harvested from August to September. Volnushki can be eaten salted and pickled.
Ryzhik
Saffron milk caps they are similar to volnushki, but larger in size, they do not have a fringe along the edges, they are light orange in color, and the flesh when cut is also orange, turning green along the edges. The mushroom does not have bitter juice, so it can be cooked immediately without soaking. The mushroom is edible. Ryzhiki are fried, boiled and pickled.
Champignon
Champignon They grow in the forest, in the city, and even in landfills and basements from summer to autumn. While the mushroom is young, its cap has the shape of a half ball of white or grayish color, back side the caps are covered with a white veil. When the cap opens, the veil turns into a skirt on a leg, exposing gray plates with spores. Champignons are edible, they are fried, boiled, pickled without any special pre-treatment.
Violin
A mushroom that squeaks slightly when you run a fingernail over it or when the caps are rubbed, many call it a squeaky mushroom. It grows in coniferous and deciduous forests, usually in groups. The violin is similar to a milk mushroom, but unlike the milk mushroom, its plates are cast in a yellowish or greenish color, and the cap may also not be pure white, moreover, it is velvety. The flesh of the mushroom is white, very dense, hard, but brittle, with a faint pleasant odor and a very pungent taste. When broken, it secretes a very caustic white milky juice. The white pulp turns greenish-yellow when exposed to air. The milky sap dries and becomes reddish. Skripitsa is a conditionally edible mushroom; it is edible when salted after soaking.
Valuy (bull) has a light brown cap with whitish plates and a white stem. While the mushroom is young, the cap is curved down and slightly slippery. Young mushrooms are collected and eaten, but only after removing the skin, long-term soaking or boiling of the mushroom.
You can find such fancy mushrooms in the forest and meadow: morel, string, dung beetle, blue-green stropharia. They are conditionally edible, but Lately are being consumed less and less by people. Young umbrella and puffball mushrooms are edible.
Poisonous mushrooms
Inedible mushrooms or food products containing their poisons can cause severe poisoning and even death. The most life-threatening inedible, poisonous mushrooms include: fly agaric, toadstool, false mushrooms.
A very noticeable mushroom in the forest. Its red hat with white specks is visible to the forester from afar. However, depending on the species, the caps can also be of other colors: green, brown, white, orange. The hat is shaped like an umbrella. This mushroom is pretty large sizes. The leg usually widens downward. There is a “skirt” on it. It represents the remains of the shell in which young mushrooms were located. This poisonous mushroom can be confused with golden-red russula. Russula has a cap that is slightly depressed in the center and does not have a “skirt” (Volva).
Death cap(green fly agaric) even a small amount can cause great harm human health. Its cap can be white, green, gray or yellowish. But the shape depends on the age of the mushroom. The cap of a young pale grebe 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 site of the cut and has no odor. Pale grebe grows in all forests with aluminous soil. This mushroom is very similar to champignons and russula. However, the plates of champignons are usually darker in color, while those of the toadstool are white. Russulas do not have this skirt on the leg, and they are more fragile.
False honey mushrooms can be easily confused with edible honey 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- double of white. It differs from boletus in that the upper part of its stem is covered with a dark mesh, and the flesh turns pink when cut.
Satanic mushroom also similar to white, but its sponge under the cap is reddish, there is a red mesh on the leg, and the cut becomes purple.
Pepper mushroom looks like a flywheel or oil can, but the sponge under the cap is purple.
False fox- an inedible counterpart to the chanterelle. The color of the false chanterelle is darker, reddish-orange, and white juice is released at the break of the cap.
Both the moss fly and the chanterelles also have inedible counterparts.
As you understand, mushrooms are not only those that have a cap and a stem and that grow in the forest.
- Yeasts are used to create some drinks, using them during 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.
- Fungal spores, through which they reproduce, can germinate in 10 years or more.
- Meet and predatory species mushrooms that feed on worms. Their mycelium forms dense rings, once caught, it is no longer possible to escape.
- The oldest mushroom found in amber is 100 million years old.
- An interesting fact is that leaf-cutter ants are able to independently grow the mushrooms they need for nutrition. They acquired this ability 20 million years ago.
- There are about 68 species of luminous mushrooms in nature. They are most often found in Japan. These mushrooms are distinguished by the fact that they glow in the dark. green, this looks especially impressive if the mushroom grows in the middle of rotten tree trunks.
- Some mushrooms lead to serious illnesses and infect agricultural plants.
Mushrooms are mysterious and very interesting organisms, full of unsolved secrets and unusual discoveries. Edible species They are a very tasty and healthy product, but inedible ones can cause great harm to health. Therefore, it is important to be able to distinguish them and you should not put a mushroom in the basket that you are not completely sure about. But this risk does not prevent one from admiring their diversity and beauty against the backdrop of blooming nature.
