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What kind of mushrooms are called mushrooms? Names of edible and inedible mushrooms with pictures

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

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

Edible;
Inedible;
Conditionally edible.

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

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

Mushrooms are divided into

Marsupials or ascomycetes.

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

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

Basidiomycetes

It is to this class that most of the edible and tasty mushrooms familiar to us belong.

Family Agaricaceae or Champignonaceae

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

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

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

Boletaceae family

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

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

White (boletus)

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

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

Polish

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

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

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

boletus

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

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

Boletus

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

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

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

White boletus

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

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

White boletus is usually more autumnal than all the others.

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

Moss fly green

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

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

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

Moss fly brown

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

Kozlyak

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

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

Loves damp places in coniferous forests.

Family Strophariaceae

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

Summer honey fungus

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

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

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

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

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

2017-07-12 Igor Novitsky

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

Nutritional value of edible mushrooms

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

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

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

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

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

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

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

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

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

The most common mushrooms are edible and inedible

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

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

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

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

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

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

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

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

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

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

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

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

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

Knowledge about edible mushrooms will be useful to every mushroom picker. Edible mushrooms include those mushrooms that are safe to eat and do not require special preparation. Edible mushrooms are divided into several types, the most famous of them: tubular, lamellar and marsupial. You can read more about edible mushrooms in this article.

Signs

Edible mushrooms are mushrooms that do not require special processing and can be cooked and eaten immediately. Edible mushrooms do not contain any toxic substances that can harm the body; they are absolutely safe for humans.

The nutritional value of edible mushrooms falls into four categories, from high-grade to low-grade mushrooms.

In order to distinguish edible mushrooms from inedible ones, you need to know some common distinguishing features:

edible mushrooms do not have a specific pungent odor;
the color of edible mushrooms is less bright and catchy;
edible mushrooms usually do not change color after the cap is cut or broken;
the flesh may darken when cooked or broken;
In edible mushrooms, the plates are attached to the stem more firmly than in inedible ones.

All these signs are conditional and do not provide an exact guarantee that the mushroom is edible.

The video clearly shows how to distinguish edible mushrooms from poisonous ones using the example of the most common mushrooms. It also tells you what to do in case of poisoning:

Conditionally edible

In addition to edible ones, there are also conditionally edible mushrooms. They are classified in a separate category because they produce a bitter juice or contain poison in very small quantities.

Such mushrooms must be subjected to special processing before cooking, namely:

soak (from 4 to 7 days);
boil (15-30 minutes);
scald with boiling water;
dry;
salt (50-70 g of salt per 1 liter of water).

Among conditionally edible mushrooms, even with special processing, it is recommended to consume only young specimens, without signs of aging or rotting.

Some mushrooms may only be inedible if eaten with other foods. For example, dung beetle is not compatible with alcohol.

Kinds

There are 3 types, which are divided into edible and conditionally edible.

Tubular

Tubular mushrooms are distinguished by the structure of their cap, which has a porous structure resembling a sponge. The inner part is permeated with a large number of small tubes intertwined with each other. Mushrooms of this type can usually be found in the shade of trees, where there is little sunlight, damp and cool.

Among tubular mushrooms, both edible and conditionally edible ones are common. Their fruits are very fleshy and have high nutritional value.

Among the edible tubular mushrooms there are many poisonous look-alikes. For example, a safe porcini mushroom can be confused with an inedible gall mushroom. Before picking, you should carefully study the characteristics of edible fruits.

Most popular edibles

Below are tubular mushrooms that can be eaten without any precautions:

White mushroom or boletus

The most famous representative of tubular mushrooms. If you pay attention to the cap, you will notice that it is slightly convex in shape, soft brown in color, with light areas. The inner side of the cap is permeated with white or yellowish pores, depending on the age of the mushroom, with a mesh structure. The pulp is white, fleshy, juicy, and has a mild taste. When cooked and dried, a rich mushroom smell appears. The leg is thick, brown in color.

Mushroom pickers advise looking for boletus in forests, in the shade of pine or birch trees. The best time to collect is from June to September.

Butter

The cap is conical, brown, and oily to the touch due to the mucus covering it. The inside of the cap is yellowish; in early mushrooms it is covered with a light mesh, which breaks through over time. The pulp is tender and light, closer to the stem it has a brownish tint. The leg is thin, light yellow.

Butterflies usually grow in families. They can be found in the pine forest from July to September.

Mosswort

The color of the cap can be light brown or soft green, with a yellow interior. When cut, the flesh turns blue, but it is not poisonous. The leg is dense, from 4 to 8 cm in height.

The mushroom grows in the forest, in loose soil, and is sometimes found near swamps. The optimal time for the Moss Cathedral is considered to be from July to October.

Boletus

It is distinguished by a convex wide cap of orange-red color. The pulp is porous, light, but when broken it becomes darker. The leg is dense, narrowed at the top, covered with dark scales.

You can find the mushroom in a mixed forest, under aspens or near pine trees. Productivity is observed from August to September.

Common boletus

The gray-brown cap has the shape of a semicircle. The lower part is light and soft to the touch. The flesh is white, but darkens during cooking. The leg is long, white, covered with dark scales.

The mushroom grows in families under birch trees. Collection time is June-September.

Polish mushroom

Similar to boletus. Has a brown cap. The pulp has wide pores, is pale yellow, and darkens when cut. The leg is light brown, with a barely noticeable striped pattern.

When wet, the skin of the mushroom is more difficult to separate.

Often found under pine trees, on loose soils. You can go on a quiet hunt for the Polish mushroom from July to October, inclusive.

Boletin

The cap has a matte surface and has thin scales. There may be color variation from brown to yellowish. The pulp is yellow and has a pronounced mushroom smell. The leg is brown. In early mushrooms you can see a yellowish ring on the stem.

Can be found in forests, particularly mixed or deciduous ones. They are usually collected from August to October.

Bruise

This mushroom is the rarest of those presented. It has a wide flat cap, slightly concave at the edges. The surface of the cap is dry, grayish-brown in color. When pressed, it acquires a blue tint. The pulp has a brittle structure, cream color, but when broken it becomes cornflower blue. It has a delicate taste and smell. The leg is long, thick at the base.

Some mushroom pickers mistake the mushroom for being poisonous due to its ability to change color. However, it is not poisonous and tastes quite pleasant.

Most often seen in deciduous forests, between July and September.

Special attention should be paid to conditionally edible mushrooms. There are quite a lot of them among tubular mushrooms. The most common ones are described below.

Oak tree olive-brown

The caps are large and brown. The internal structure is porous and changes color over time from yellowish to dark orange. When broken, the color darkens. The leg is full, brown, covered with a reddish mesh. Used pickled.

Usually grow near oak forests. Oak trees are collected from July to September.

Speckled oakweed

It has a wide hat, the shape of which is something like a semicircle. The color generally varies from brown to brown-black. The surface of the cap is velvety to the touch and becomes darker when pressed. The flesh is red-brown in color and changes color to blue when broken. Has no smell. The leg is tall, thick, and you can see thin scales on it. Speckled oakberry is eaten only after boiling.

Can be found in forests - both coniferous and deciduous. It produces a harvest from May to October. Peak fruiting occurs in July.

Lamellar

Lamellar mushrooms are called because of the cap, the inside of which is permeated with thin plates containing spores for reproduction. They stretch from the center to the edges of the cap along the entire inner surface of the mushroom.

Lamellar mushrooms are the most common and well-known type of mushroom. Quiet hunting for mushrooms of this species lasts from mid-summer to early winter. They can grow in both deciduous and coniferous forests.

Most popular edibles

The most famous of the edible agaric mushrooms are given in this list:

Chanterelle

It is distinguished by a concave cap with curved edges, the color of the cap is yellow-orange. The pulp is a delicate yellow color; if you touch it, you will find that the structure is quite dense. The stem has the same color as the cap and continues it.

Distributed in deciduous and coniferous forests. It is necessary to collect from July to October.

Chanterelles have poisonous counterparts. You should pay attention to the color of the cap; in harmful mushrooms it is usually light yellow or pinkish.

Ryzhik

The cap is covered with rings and may be concave towards the middle. Has a light orange color. The pulp is also almost orange in color and has a dense structure. The leg is small, identical in color to the cap.

You can find it in coniferous forests, under pine trees. Collected from July to October.

Autumn honey fungus

The cap is convex, covered with thin scales. The color ranges from honey to soft green-brown. The pulp has a dense structure and is light. Attractive with its delicate scent. The legs are narrow, pale yellow, darker towards the bottom, with a small ring under the cap.

Can be found in deciduous forests, on woody surfaces. It is recommended to look for honey mushrooms from September to November.

The honey fungus also has a dangerous double - the false honey fungus. Its differences lie in the absence of a ring on the stem, its color is olive or almost black, more saturated.

Russula

In young mushrooms, the caps are shaped like a hemisphere, while in older ones they become flat. Differs in light brown, pink-brown, pink color. The inner side is fragile, whitish, becoming darker with age. The leg has a cylindrical shape, it can be dense or hollow inside, which depends on the variety.

You can see russula in mixed forests, from June to November.

The hat has a convex shape and is cream-colored. The inner side is white, with a dense structure. It tastes like flour. The leg is long, white, with an orange tint visible at the base.

Grows in meadows and pastures. Fruiting time is from April to June.

Ringed cap

The cap of this mushroom is shaped like a cap, which is why it got its name. It has a warm, soft yellow color, sometimes close to ocher, with a striped pattern. The inside is soft, slightly yellowish in color. The leg is strong and long.

Can be found mainly under coniferous trees, sometimes under birch or oak. They are usually collected between July and October.

Mokrukha felt

The shape of the cap is dome-like and has a yellow-brown tint. The pulp is ocher color. The stalk is elongated, in earlier mushrooms it is covered with a white network.

Distributed in coniferous forests. Collected from June to October.

Honeycomb-shaped row

The hat is convex in shape. The surface is fibrous and the color varies from red to orange-yellow. The pulp is white, with thick plates. The leg is cone-shaped, white, covered with reddish scales. It is recommended to eat only fresh.

You can find it under the pine trees, from March to November.

Champignon

It has a round cap with the edges turned inward, white or brownish in color, and opens up as the mushroom ages. The pulp is light, and over time changes its color to gray. The leg is low, light, dense in structure. When cooked, mushrooms darken. They have a distinct mushroom smell.

They grow in mixed forests or meadows. It is recommended to collect from June to September.

Oyster mushroom

The hat is ear-shaped and has curved edges. Usually light or soft gray in color. Has a smooth surface. The leg is short, thin, white. The pulp has wide plates, white or pale yellow. They do not have a pronounced odor. It is recommended to eat them young, since old mushrooms have a rigid structure.

They belong to the oyster mushrooms and usually grow in families on trees or rotten stumps. It can usually be harvested in warm weather from August to September.

Champignons and oyster mushrooms are cultivated mushrooms. They are bred in artificial conditions for consumption. They can most often be found on the shelves of shops and supermarkets. You can have oyster mushrooms.

The most popular conditionally edible

Among the lamellar mushrooms you can also find conditionally edible ones. You will read about some of them below:

Real milk mushroom

The cap is white, with faded yellow spots. Curled to the bottom. The pulp is dense, light, and smells of fruit. The leg is white, cylindrical in shape. When cut, the stem releases a pungent juice. Must be soaked before use.

Collected in birch groves and coniferous forests. Collection time is from June to October.

Black breast

The hat is swamp green in color. It is distinguished by a semicircular shape, wrapped at the edges. The pulp has a delicate yellow color. The stem is short, plump, pale yellow; if the mushroom is broken, a caustic juice is released. Can be eaten after salting.

Distributed in coniferous forests, from June to October.

Volnushka pink

In early mushrooms, the shape of the cap is convex, with the edges curled towards the bottom. The old ones are flatter, the edges are even, concave in the middle. The skin is covered with thin fibers and has a pale pink or almost whitish color. The pulp is white, dense, and exudes a burning juice when broken. The leg is hard, soft pink, narrowed towards the top. Eaten salted.

Grows in birch and mixed forests. It should be collected from June to October.

Talker

The cap is convex, gray-brown, covered with a whitish coating. The pulp is pale white in color and has an earthy odor. The leg is short, cream-colored. Before eating, boil for 25-30 minutes.

Grows in mixed forests. You can collect from March to April.

Redneck

This mushroom has a convex cap shape with a concave part in the middle. The structure is fragile, brittle. The color of the cap is brown, with a glossy surface. The lower part is light brown. The pulp tastes bitter. The leg is medium in length, brownish in color. This mushroom can be eaten after pickling.

Found under beech or oak from June to October.

White dung beetle

The hat is light and completely covers the leg. There is a brown tubercle at the end of the cap. The surface is covered with brownish scales. The pulp is white. The leg is long, white. The dung beetle must be prepared within the first 2 hours after cutting, after boiling it first.

It can be found in loose soil in pastures and meadows. It grows from June to October.

Valuy

The cap is rounded in young mushrooms, but becomes flat with age. The color varies from yellow to brown. The surface of the valuu is shiny and slightly slippery if you touch it. The pulp is light, quite fragile, bitter. The leg of the value is barrel-shaped, it is light, covered with brown spots. Before eating, the mushroom must be peeled, soaked in salted water or boiled for 15-30 minutes. Mushrooms are usually pickled.

It grows in coniferous forests and is found from June to October.

Serushka

The cap is semicircular, with a tubercle in the middle. The color of the mushroom varies from dark gray to brown with a purple tint. The pulp is light in color and has a fruity smell. The leg is medium in height, hollow, and has the same color as the cap. Mushrooms are soaked and salted.

Grows in clearings and forest edges. You can find it from July to September.

Violin

These mushrooms have a wide, white cap covered with small fibers. The pulp is dense, hard, and produces a caustic juice. The leg is short and fleecy. It is recommended to soak it before salting.

They grow in groups, under pine needles or birch. Collected between July and October.

Gorkushka

The cap is bell-shaped, with raised edges. Outwardly it resembles a chanterelle, but differs in brown-red color. The surface is smooth, covered in small fibers. The color of the flesh is lighter than that of the cap, fragile, and secretes caustic juice. The leg is of medium length, reddish in color, covered with villi. The mushroom should also be soaked and salted.

Collected near coniferous trees and birch groves. Mostly found from July to October.

Marsupials

This category includes all mushrooms that have spores in a special bag (ask). Therefore, the second name of this type of mushroom is ascomycetes. The bursa of such mushrooms can be located both on the surface and inside the fruiting body.

Many mushrooms of this species are conditionally edible. Among the absolutely edible ones we can name only black truffle.

The fruiting body has an irregular tuberous shape. The surface is coal-black, covered with numerous irregularities. If you press on the surface of the mushroom, it changes color to rusty. The pulp is light gray in young mushrooms and dark brown or black-purple in old ones. Permeated with white veins. It has a pronounced aroma and pleasant taste.

Black truffle is considered a delicacy.

It grows in deciduous forests, at a depth of about half a meter. The best time to look for truffles is from November to March.

Conditionally edible marsupial mushrooms include:

White truffle

The fruiting bodies are irregular in shape, with numerous protrusions. The color ranges from light to yellowish. Old mushrooms become covered with reddish spots. The pulp is white, has a pronounced smell and nutty taste. When consumed, it requires additional cooking.

Found among coniferous trees in the cold season.

Ordinary stitch

The cap is irregularly shaped and dotted with numerous grooves. The color is most often brown, with a dark tint, but there are representatives of brighter colors. The pulp is quite brittle in structure, smells like fruit, and tastes good. The leg is full and light.

This mushroom should be boiled before eating for 25-30 minutes. Most often the line is dried out.

Can be found in coniferous forests and under poplars. Fruits from April to June.

Edible morel

The hat is round in shape, elongated at the end. The color may vary from yellowish to brown. The surface is uneven, covered with cells of different shapes and sizes. The pulp has a very brittle and delicate structure, it is creamy in color and has a pleasant taste. The leg is cone-shaped. Young mushrooms are white, while older ones become close to brown. Suitable for consumption after boiling or drying.

It grows in well-lit places, mainly in deciduous forests. Can be found in parks and apple orchards. You can collect from April to October.

Curly lobe

The lobed fruits have an irregular shape, with the stem fused to the cap. The leg is covered with small grooves. The fruits are usually light or cream in color. It is eaten after boiling.

It is recommended to search in coniferous forests from July to October.

Otidea (donkey ear)

The fruiting body is a cup with curved edges. The color can be dark orange or ocher yellow. Equipped with a barely noticeable false leg. Before use, boil for 20-30 minutes.

Distributed in deciduous forests from September to November. It mainly grows in moss or on old wood.

Marsupial fungi also include yeast, which is often used in confectionery.

It should be remembered that not all mushrooms are safe - there are many poisonous counterparts, and without knowing the distinctive features it is difficult not to make a mistake. Therefore, it is better to eat only well-known edible mushrooms, use the advice of experienced mushroom pickers, and if in doubt, it is better not to take such a mushroom.

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

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

Morels

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

Podabrikosovik

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

Podabrikosovik

Oyster mushrooms

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

Meadow mushrooms

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

Meadow mushrooms

Champignon

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

Gallery: edible mushrooms (25 photos)

boletus

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

boletus

Butter

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

How to pick mushrooms (video)

Summer edible mushrooms

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

Porcini

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

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

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

Porcini

Mosswort

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

Russula

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

Russula

Bitters

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

Chanterelles

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

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

Varieties of edible mushrooms (video)

Edible autumn mushrooms

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

Honey mushrooms

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

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

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

Rows

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

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

Wet

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

How to distinguish edible mushrooms from inedible ones

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

Edible mushrooms

They have the following properties:

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

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

Inedible mushrooms

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

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

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

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

Which mushrooms appear first?

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

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

The importance of edible mushrooms in human nutrition

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

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

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

Classification of mushrooms

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

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

Mushroom season and germination sites

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

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

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

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

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

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

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

Useful properties of mushrooms

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

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

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

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

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

Edible species, names of mushrooms with pictures

Beginners should know what edible mushrooms look like. This will prevent you from confusing valuable breeds with false ones.

Porcini

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

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

Boletus

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

boletus

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

False boletus is easy to distinguish from its edible counterparts. Some have a pink sponge on the back of the cap, others are grayish or dirty beige.

Dubovik

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

Chanterelles

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

A distinctive feature of false chanterelles from edible species will be the color scheme. The real mushroom has a pale orange or slightly pinkish tint. The marginal line of the cap is wavy. The chanterelle is included in the lamellar category. On the reverse side of the cap there is a corrugated surface, tapering off in the stem area.

Butter

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

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

Mosswort

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

The place of growth is a cushion of moss.

Champignon

Honey mushrooms

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

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

Russula

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

Raincoat

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

Saffron milk caps

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

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

Pink wave

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

Cobweb

Umbrella

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

Rows

Stitches and morels

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

Oyster mushrooms

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