Mushrooms in the forest belt. What mushrooms grow in a pine forest
What is the most important thing for a mushroom picker who goes into the forest on a “silent 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 poisoning is occupied by toadstool. 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 its appearance (in 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 for nothing that the false valu mushroom or horseradish mushroom is called such an indecent word by the people - 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) 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, the satanic mushroom is quite beautiful: the dirty 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 stem becomes thinner and turns 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 attribute gall mushroom classified 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 damage to 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. At a young age it looks like 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 which 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
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. In our photo fact today - the most popular mushrooms of the forests of the middle zone.
10th place. Common chanterelle.
The common chanterelle is an edible mushroom of the 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). Grows 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. Valued for its excellent taste 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 collected mushrooms 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, the appearance and 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 the usual ones. appearance mushrooms
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 gall mushroom, is similar to the porcini 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 curved inward when young, then straighten, and later bend 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 inedible gall mushroom mentioned above may be somewhat similar in shape, but a characteristic distinguishing feature of the Polish mushroom is the 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-pine forests from mid-July to mid-September, sometimes later.
Eating. An edible, tasty 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 it is bright yellow. 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 mokrukhs are suitable for all species 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 has White color.
In old copies ring 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. False fox differs from the real one in 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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There are quite a few of them, and even fewer that are tasty and satisfying. However, it would be useful to learn more about them. This is what we propose to do after reading this article. In it you will find photos and names of mushrooms on a tree, and at the same time the answer to the question: are they edible or not.
Is it possible to eat?
As we wrote above, among the mushrooms growing on trees and stumps, there are those that can be eaten. Although it should be noted that there are much fewer of them than among those that grow in The most famous among the mushrooms found on trunks are This is the popular name for a group of edible mushrooms that belong to various morphological groups. That's what the mushroom was called - honey fungus, because most often it grows on living or dead wood, on stumps.
Did you know? Honey mushroom is an important product for human health. Thus, it contains microelements involved in hematopoiesis. By consuming 100 g of these mushrooms per day, a person will satisfy his daily need for such important elements like copper and zinc.
There are quite a lot of honey mushrooms included in the category various mushrooms. They can also disguise inedible specimens, which are called Therefore, it is very important to know the characteristic differences between dangerous and non-dangerous mushrooms. Below we provide photos and descriptions of mushrooms that grow on trees and are most common.
How not to make a mistake in choosing?
Among the mushrooms on wood, there are not only honey mushrooms, but also polypores and scales. They can be edible, poisonous and medicinal. Let's get to know them better. 
Edible
Not all of the mushrooms listed below are tasty and nutritious, however, they do not cause harm to health. Some of them are well known and popular among experienced mushroom pickers. Here is a list of edible mushrooms growing on trees, with photos and descriptions:
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It has a cap in the shape of a horn or funnel. It is light, slightly gray in color. It has a diameter of 3-12 cm. The leg of the oyster mushroom is located in the center, strewn with descending plates, 2-6 cm long. The pulp of the oyster mushroom is white, fleshy, elastic. The mushroom has a slightly pronounced, almost imperceptible aroma and taste. Inhabits deciduous crops from May to September.
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It also has other names: ram mushroom, dancing mushroom. The specimen is easily recognized by its pseudocap joint and light-colored stem. Its flesh is white and fibrous. It has a pleasant taste and aroma. Fruits from June to October. It is most common at the base and can weigh up to 10 kg.
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It has a convex brown cap and stem. The center of the fruiting body is darker. The leg is covered with villi. Its diameter is from 2 to 10 cm. The leg is brown, about 7 cm long. The pulp is white, tasty and fragrant. It is most often found on damaged deciduous trees that have dried out and grows in groups from autumn to spring, and can even be found under snow.
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Inhabitant of deciduous forests. Fruits from April to November. It has a small cap - its average diameter is 6 cm. Like all honey mushrooms, it is convex in youth, and in old age it levels out and becomes flat. Color: brown or yellow. The leg of this honey mushroom is smooth, 7 cm high. The flesh is yellowish in color, refined, with a mild taste.
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The hat has a diameter of 17 cm. It is painted in different shades of green and brown. The legs of autumn honey mushrooms are 10 cm long, light brown in color, and covered with scales. The pulp is dense, white. The mushroom is tasty and has a pleasant aroma. Most often they can be seen on the stumps of such trees:
Important! Many of the mushrooms have dangerous doubles. The main difference by which honey mushrooms can be distinguished from false honey mushrooms is the presence of a ring on the stem under the cap on edible mushrooms.
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The specimen is named because in cross-section it resembles a piece of liver. It has a semicircular brown, slightly red or brown cap 10-30 cm in circumference. Grows on a short lateral stalk. The pulp has a reddish tint and is fleshy. The fruit body is sour in taste and fruity in smell. Prefers to grow on living trees. It usually settles on oak trees. It can rarely be seen on deciduous plants. The mushroom can be found from late summer to autumn.
- The cap of this specimen grows up to 4-8 cm. It is painted in light shades - it can be white, yellowish, or walnut. Covered with dark brown or black scales. The leg is curved, 3-8 cm in length. The pulp is hard and has no special smell or taste. Characterized by high protein content. The collection period is from mid-summer to autumn. Grows on deciduous trees.
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His hat is oval or semicircular. It has yellow color with a reddish tint. Covered with small scales. Reaches a diameter of 2-8 cm. The leg is white, short (about 10 mm), located on the side. Some specimens grow without a stem at all. The pulp is hard and white. Its smell and taste are inexpressive. Fruits on deciduous crops from April to August.
- is one of the popular mushrooms growing on trees - you can see it in the photo and description. This specimen grows with a yellow leathery cap dotted with brown scales. Its dimensions are about 30 cm. The leg is also covered with scales and is brown. Reaches a length of 10 cm. The pulp is characterized by density and juiciness, with a rich, pleasant mushroom aroma. The tinder fungus is edible only when young; if it is too old, it will already have hard flesh. Its fruiting period falls in spring and summer. Usually grows in parks and deciduous forests. Likes to live on elms.
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Popularly nicknamed chicken mushroom. It grows with a yellowish cap in the form of a drop, 10-40 cm in diameter. Its leg is poorly defined, just like its cap, it has a yellowish color. The pulp is elastic and juicy. Grows on a variety of deciduous trees and can attack fruit trees. Fruits from late spring to early autumn.
Important! Since mushrooms are a heavy food for the human digestive tract, they should not be eaten at night. They also do not need to be fed to children under five years of age. Before eating, any mushrooms must be boiled for at least 20 minutes.
Poisonous
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The cap of this specimen is flat and very large – up to 40 cm in diameter and up to 13 cm in thickness. It has brownish, gray, brown shades. Almost no legs. The pulp of the fruiting body is soft, brown or reddish in color. Likes to settle on poplars, oaks and
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The fruiting body of this mushroom can be up to 20 cm in diameter. It has a bronze, brown, reddish color. When the ishnoderma is actively growing, drops of red liquid are released on the cap. The flesh of the mushroom is juicy and white. Ischnoderma is found from August to October in deciduous forests (most often on beech, birch, linden). Calls u
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It is characterized by a large oval or fan-shaped fruiting body 10-15 cm in diameter with a velvety surface. The color can be white, brown, yellowish. It grows on living plants, most often on oak trees.
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This specimen is very common and can be recognized by its white fruiting body. various shapes. Young mushrooms are covered with drops of liquid. They have juicy and fleshy pulp with a bitter taste. They mainly grow on conifers.
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The caps grow 10 cm in circumference. Their surface is gray with various shades. The pulp is white, leathery. Most often found on stumps and dead wood. Likes to settle on birch and coniferous trees.
Important! Be careful - poisonous mushrooms can be just as attractive in appearance and very fragrant as edible ones.
Medicinal
Some mushrooms, merging with a tree, form fruiting bodies that have medicinal properties. Traditional healers use them to make medicines. These, for example, include mushrooms growing on trees, the photos and names of which you can find below.
Using stumps to grow mushrooms
Stumps can be used for growing oyster mushrooms. This is easy to do, for example, on To do this, you will need a shady area or room and several stumps from deciduous trees (birch, aspen, poplar). Coniferous crops are not suitable for these purposes.
The stumps should not be old, ideally if they are freshly cut. Dry ones will need to be soaked in water for several days. Their sizes do not make a fundamental difference. Convenient sections with a diameter of 15 to 40 cm and a height of 40 to 50 cm. 
Oyster mushrooms can be grown either on open areas, and in enclosed spaces. If you plan to place stumps outside, the place should be in the shade and well ventilated. At temperatures below +20°C, agrofibre cover will be required. Optimal time for planting - April-May and August-September. The mycelium germinates within three months.
Exists several ways of laying logs. In each of them you will need to dig a ditch at least 30 cm deep and wide, corresponding to the diameter of the wooden blanks. If you have supports for the logs, you don’t have to dig the ground, but place the stumps on its surface.
There are also several ways to introduce mycelium into a stump - for example, by drilling holes, by sawing off the top part, by building a pyramid of logs with several layers of mycelium, etc. 
In winter, the stumps will need to be brought indoors or covered with agrofibre.
When growing oyster mushrooms indoors, you need it disinfect. For example, you can use a 4% lime solution. After disinfection, the room will need to be closed for 48 hours and then well ventilated until there is no odor in it. The room must have ventilation, lighting, and maintain the required temperature (+15°C).
It is most convenient to lay the logs horizontally, on top of each other, after seeding them with mycelium in the basement or barn. On top they are covered with burlap or perforated film.
When installing logs vertically, they are made into columns and covered with straw. The sides of the columns are covered with film or burlap.
The air in the room should be constantly humid. Frequent ventilation is mandatory.
In May, the stumps can be transplanted outdoors.
The effect of fungi on tree bark
Fungi have a destructive effect on trees. It concerns both the bark and its roots. Typically, fruiting bodies are formed on old, diseased, damaged, infected trunks. They can hit like forest plants, and fruit crops. They often provoke the development of various rots, others. As a result, the tree can completely die.
But some of the tree fungi, such as tinder fungi, are called forest health workers, since they contribute to the decomposition of old and diseased wood and enrich the soil with nutrients.
Mushroom pickers, while conducting a “silent hunt,” most often look intently at their feet, looking for the desired prey among them. However, some of the fungi prefer to grow on tree trunks and roots. And among such mushrooms you can find quite tasty and aromatic specimens, suitable for preparing various dishes. If you don’t have a forest overflowing with mushrooms nearby, then you can grow them for yourself using recently cut down stumps.
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Experienced mushroom pickers are able to quickly distinguish edible mushrooms from inedible. Since the latter are extremely dangerous, it is necessary to be able to distinguish poisonous types from those that can be safely eaten.
Types of mushrooms
In most classifications, mushrooms are divided not into two, but into three large groups:
- edible: they are not only collected, but also specially grown for preparing various dishes
- inedible (poisonous): outwardly they may look like edible counterparts, but after consumption they cause severe poisoning, often leading to death
conditionally edible: some of them are edible only at a young age, others cause poisoning only when mixed with alcohol or certain foods; still others require lengthy cooking to remove the acrid taste; for example, in Poland, white milk mushroom is considered inedible, while in Russia it is soaked and then salted, resulting in a unique dish with a pleasant aftertaste.
According to the composition of the lower layers of the mushroom caps, they can be:
- tubular: the layer consists of numerous, tightly touching tubes running perpendicular to the cap
- lamellar: parallel thin plates, like the tubes, are located perpendicular to the cap.
There is also a classification of fungi according to methods of reproduction, cell type and some other principles, but they will not be considered within the scope of this article.
Structure. Main features
All types of mushrooms, with the exception of morels, strings and truffles, consist of a cap and stem, forming a fruiting body. The part located underground has the appearance of thin threads called mycelium. Mushrooms are one of the most amazing representatives of the kingdom of nature, combining the characteristics of not only plants, but the simplest animals.
Therefore, scientists have separated them into a separate section of botany. Like plants, they have a cellular shell structure, feed by absorbing nutrients from the soil, and reproduce by spores. A similar feature is their low mobility.
Fungi can be classified as animals due to the presence of multicellular forms and chitin, which is characteristic only of the skeletons of arthropods. In addition, mushrooms contain glycogen, which is found only in vertebrates in the muscles and liver.
Tubular types
White mushrooms
The color of the cap of such a mushroom is by no means white - it has Brown color. The name is connected only with its contrast to the “black” obebuk, the cut of which quickly darkens. The pulp of the porcini mushroom remains the same even after prolonged heat treatment. Fruiting time for the main species is June-October.
In each locality it has a special name, for example, boletus, pan-mushroom, cow or mullein. In some areas, other types of mushrooms with a light color of the stem and the space under the cap are called white: in the Cis-Urals and Far East this name is used for boletuses and boletuses. In Central Asia, white is called oyster mushroom, and in Crimea it is a giant talker mushroom growing in the mountains.
Porcini
Porcini mushrooms are found everywhere except Antarctica and arid regions. The main habitats are coniferous, deciduous or mixed forests. Ripening time depends on the region. The first mushrooms appear already in May or June. The harvest ends in the southern part of Russia and Europe in October-November, and in the northern regions at the end of August.
- Description
- Real White mushroom has a fairly large convex velvety cap 7-30 cm in diameter, in some cases even reaching 50 cm.
- Its skin is reddish-brown in color.
- In young specimens it can be almost milky white - it darkens and “flattens”, becoming almost flat, only as it grows.
- Less common are yellow, yellowish-orange or reddish caps.
- The massive stem of such a mushroom at the base is dotted with small veins and has a peculiar barrel-shaped shape (there are also specimens in the shape of a club).
- Its height is 8-25 cm and thickness is about 7 cm.
- With age, the leg begins to stretch and take on a cylindrical shape with a thickened base.
- In some specimens it is widened or narrowed in the center.
White mushrooms
The pulp is quite fleshy, light in color, dense. With age, it turns fibrous and begins to turn yellow. Hence the name of the porcini mushroom used in the Perm and Novgorod regions - zheltyak. Olive colored spores.
The tubular layer of the cap with a notch almost at the stem itself is separated from the pulp quite easily. Light or soft pink in young fungi, it turns yellow over time and then becomes greenish-olive. The smell of raw ones is very weak - they acquire a pleasant unique aroma and piquant taste only when boiled or dried.
Even experienced amateurs quiet hunt» know that some distinction criteria do not apply to specimens of non-standard shape or color. Therefore, if you are not completely sure that a mushroom is edible, it is better to throw it away.
- Kinds
Depending on the type of forest, porcini mushrooms are divided into several forms:
- white spruce (standard form) with red-brown cap: most common variety
- birch: has an almost white cap
- oak: quite common form; it can only be found under oak trees; it has looser flesh and a brownish-gray cap
- pine (pine): equipped with a dark cap, which may have a slight purple sheen; pulp with a reddish-brown tint.
A separate early form is distinguished, which is found only in the pine forests of the Middle Volga region - its collection is carried out in May-June. Unlike the pine form, when cut it has not brownish, but slightly red flesh. Porcini mushrooms are also divided into shades (it can be different in each area). In Europe and Transcaucasia, as well as the forests of North America, there is a net form that looks like a moss fly.
boletus
There are about 40 varieties of boletus (obabkov, birch boletus), which are quite similar in appearance. They grow in small groups, called ring colonies, or less often individually. Therefore, having found the very first mushroom, you will not leave the forest empty-handed.
Boletus mushrooms jump out of the ground literally before our eyes: per day they are able to rise by 3-4 cm. The ripening period is only 6 days. After this period, the mushrooms begin to age just as quickly.
- Description
- Young mushrooms have light caps with a diameter of up to 18 cm; they begin to darken and turn into dark brown with age. Over time, the hemisphere-shaped cap turns into a characteristic cushion-shaped one. In wet forests it may be sticky and covered in mucus.
- The stem of the boletus with a diameter of up to 3 cm and a height of up to 15 cm is light gray or whitish in color and cylindrical in shape. Another characteristic feature of the mushroom is the dark gray scales located longitudinally on the stem.
- The boletus pulp is quite dense and white, only slightly darkening when cut. Over time, it becomes more loose, fibrous and tough. The color of the spores is brownish-olive.
- Kinds
Based on their places of growth, shape and color, boletus mushrooms are divided into 10 main species (only 9 are found in Russia):
- ordinary: has the most valuable taste properties; the cap of such mushrooms is reddish-brown; the leg is thickened and has a fairly dense structure
- swamp: it can only be found in wetlands; distinctive features– thin leg, light brown or light gray cap and looser flesh than the ordinary type
- black: its cap is almost black, and the leg is thick and shortened; has high taste properties
- harsh: has a very rich, pleasant, not too pungent smell and a sweetish taste; cap covered with scales, grayish or brown, sometimes with a purple tint
- pinkish: grows only in the North, growing season - autumn; the color of the cap is heterogeneous - from brown to brick; trying to reach for the sun, has a bent leg
- multicolored: The leg of this boletus is white, but the cap can have a variety of shades from gray and orange to brown, often with a slight light tan
- hornbeam: received its name due to the characteristics of its growth - it is found only in hornbeam forests, in Russia, mainly in the Caucasus; cap color from ashy or whitish to ocher
- tundra: grows under the crowns of dwarf birches, has a small cap of light beige color.
When picking mushrooms, not a single poisonous mushroom should even get into the basket. After all, even a small piece of it can be enough for serious poisoning.
Boletuses (redheads)
This type of mushroom, indeed, can most often be found under aspen trees. And their bright hat in the shape of a hemisphere (half a ball) is very similar in color to fallen and yellowed orange-red aspen leaves. As it grows, its shape flattens.
Even a beginner can collect boletuses - after all, their false analogues simply do not exist. True, they often grow alone or in rare groups. They can be found in deciduous or mixed forests not only at the roots of aspens, but also birches, oaks, pine trees and even poplars. They love young trees very much and often hide in their crowns.
- Description
- The cap of a mature boletus with a diameter of 15-30 cm is smooth or slightly rough, fitting well to the leg.
- The tubular layer is up to 3 cm in size. Over time, it darkens even with a slight touch and becomes loose.
- Another feature of the boletus is its rather long and thick (up to 22 cm), slightly rough club-shaped leg, expanding downward.
- The diameter of the boletus cap is usually 5-20, less often 30 cm.
- The fleshy and dense pulp of the boletus immediately oxidizes in the air - when broken, it darkens to a blue-green color.
They are named so for their slimy skin - indeed, it seems as if they were covered with oil on top. These mushrooms grow from September to October in the European part of the continent, as well as Mexico. This mushroom can be found on sandy soil in almost all types of forests from pine and oak to birch.
It is also found in clearings and meadows. In terms of protein content, boletus can compete even with porcini mushrooms. They can be salted, boiled or fried. When eating, remove the slippery skin.
- Description
- The cap of young mushrooms is brown-chocolate or yellow-brown, convex, hemisphere-shaped.
- Over time, it smoothes out and becomes flatter.
- The leg is much lighter, with a slight yellow tint and an almost white membranous ring.
- Its height is 4-12 cm.
- Butterflies have juicy flesh, which is lighter under the cap than at the base.
- Worms simply love them - damage can reach up to 80%.
- Kinds
Good harvest
These mushrooms include not only common boletus, but also their yellow-brown variety - even the stem of such boletus is colored intensely yellow. Another type is granular. Outwardly similar to yellow-brown, but has a less intense color. He doesn't have a ring on his leg.
The larch butterdish has a yellow-brown or lemon-yellow cap without cracks or tubercles and a thick stem of the same color in the form of an elongated cylinder or club.
Lamellar mushrooms
The mushroom, once called the king of mushrooms in Rus', can be found in both deciduous and mixed forests, mainly next to birch trees. Some species are found only under coniferous trees, on acidic soils. It grows in groups, less often alone. Milk mushrooms are collected from early July to October.
This mushroom can be considered truly Russian - in Europe it is not recognized and is even considered poisonous due to its peculiar bitterness, which, however, goes away after soaking. It is not intended for cooking or stewing - it is only salted.
- Description
- The cap of a young real milk mushroom has a flat-convex shape.
- As it grows, it changes to a funnel-shaped one with a characteristic, slightly inward-turned edge that is slightly pubescent.
- The skin is wet, slimy, to which foliage quickly sticks, light yellowish or light cream in color, sometimes with darker spots. Cap diameter 5-20 cm.
- The average height of the stem, smoothly flowing into the cap, is 3-7 cm.
- As it ages, it becomes hollow. The flesh of the milk mushroom is quite dense, fragile and brittle.
- When exposed to air, the milky sap begins to darken to a gray-yellow color.
- The spore powder also has a yellow tint.
- Smell fresh mushroom very sharp, peculiar, vaguely reminiscent of the smell of fruit.
